Paper Short Abstract:

We hear more and more today, especially in the spring season, about the ancestral food of our ancestors and the wisdom with which they used plants. Instagram and social media in general are the biggest promoters of this "ancestral food" idea.

Paper Abstract:

We hear more and more today, especially in the spring season, about the ancestral food of our ancestors and the wisdom with which they used plants. Instagram and social media in general are the biggest promoters of this "ancestral food" idea. Revealed by the rural way of eating, plants were brought into the daily diet and are called „forgotten herbs”. Information, both nutritional and recipes adapted to the current time, began to take over social media. But how true is it that our ancestors used these plants for exactly these purposes? Was the daily diet during the spring period really beneficial, compared to the level of work that the peasants had? In this communication we will discuss the most used spring plants, such as: nettle, wild garlic and sorrel. The research aims to rediscover and reaffirm the empirical knowledge and culinary recipes of the Codru ethnographic area from Satu Mare county, but he wants to make a connection with other ethnographic areas of Romania and of course, at the international level. Having the opportunity to become ethnographic documents, the recipes and knowledge transmitted through living speech or edited, they are a source about the everyday life of ethnographic groups but also of differentiation by social classes. This phenomenon of globalization takes the level of knowledge from the local level to the national and international level.