{"id":45358,"date":"2026-04-04T12:09:10","date_gmt":"2026-04-04T12:09:10","guid":{"rendered":"https:\/\/www.europesays.com\/cz\/45358\/"},"modified":"2026-04-04T12:09:10","modified_gmt":"2026-04-04T12:09:10","slug":"dve-kila-fialek-nasbira-za-tri-hodiny-takhle-vypada-den-profesionalniho-sberace-divokych-bylin","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/cz\/45358\/","title":{"rendered":"Dv\u011b kila fialek nasb\u00edr\u00e1 za t\u0159i hodiny. Takhle vypad\u00e1 den profesion\u00e1ln\u00edho sb\u011bra\u010de divok\u00fdch bylin"},"content":{"rendered":"

Chmelov\u00e9 v\u00fdhonky, ma\u0159inka vonn\u00e1 a\u00a0hluchavky nachov\u00e9. To jsou dne\u0161n\u00ed \u00fakoly Tom\u00e1\u0161e Reisingera, kter\u00fd n\u00e1s s\u00a0fotografem vyzved\u00e1v\u00e1 o\u00a0p\u016fl des\u00e1t\u00e9 v\u00a0pra\u017esk\u00fdch Let\u0148anech. V\u00a0tu chv\u00edli u\u017e m\u00e1 jeden z\u00a0nich od\u0161krtnut\u00fd. A\u00a0to ma\u0159inku vonnou – aromatickou jarn\u00ed bylinku s\u00a0drobn\u00fdmi b\u00edl\u00fdmi kv\u00edtky, kter\u00e1 se pro svou chu\u0165, podobnou tonka fazol\u00edm nebo vanilce, vyu\u017e\u00edv\u00e1 hlavn\u011b v\u00a0cukra\u0159in\u011b.<\/p>\n

\u201eV\u011bd\u011bl jsem, \u017ee dopoledne bude pr\u0161et, po\u010das\u00ed kontroluji n\u011bkolikr\u00e1t denn\u011b. A\u00a0zrovna ma\u0159inka se po de\u0161ti \u0161patn\u011b sb\u00edr\u00e1,\u201c vysv\u011btluje Reisinger s\u00a0t\u00edm, \u017ee jeho den za\u010d\u00edn\u00e1 brzy. Sb\u00edrat v\u011bt\u0161inou vyr\u00e1\u017e\u00ed hned po rozedn\u011bn\u00ed. <\/p>\n

Ve st\u0159edn\u00ed Evrop\u011b je podle Reisingera kolem 250\u00a0druh\u016f jedl\u00fdch bylin, kter\u00e9 se daj\u00ed pou\u017e\u00edt v\u00a0kuchyni. V\u00a0n\u011bkter\u00fdch p\u0159\u00edpadech cel\u00e9, od ko\u0159ene po plody, sem\u00ednka, listy i\u00a0kv\u011bty, v\u00a0jin\u00fdch jen jejich \u010d\u00e1st. A\u00a0zdaleka nejsou jen ozdobou na tal\u00ed\u0159i \u010di sou\u010d\u00e1st\u00ed sal\u00e1t\u016f. Kucha\u0159i je mohou r\u016fzn\u011b nakl\u00e1dat a\u00a0zava\u0159ovat, vyr\u00e1b\u011bt z\u00a0nich oleje, tinktury i\u00a0ko\u0159en\u00ed, \u010daje nebo ochucen\u00e9 soli. <\/p>\n

Mo\u017enosti vyu\u017eit\u00ed jsou nekone\u010dn\u00e9. Sta\u010d\u00ed b\u00fdt kreativn\u00ed nebo zap\u00e1trat ve star\u00fdch kucha\u0159k\u00e1ch. Do 18.\u00a0stolet\u00ed se nap\u0159\u00edklad p\u0159id\u00e1vala \u017ealudov\u00e1 mouka do chleba. \u201eKdy\u017e jsem si o\u00a0tom zji\u0161\u0165oval v\u00edc, tak jsem narazil na to, jak slo\u017eit\u00fd proces to je. Nejt\u011b\u017e\u0161\u00ed je z\u00a0toho dostat sv\u00edravou chu\u0165 t\u0159\u00edsloviny. Mus\u00ed se to vyva\u0159it, vysu\u0161it, upra\u017eit a\u00a0pak teprve naml\u00edt. N\u011bkolikr\u00e1t jsem ten proces zkou\u0161el a\u00a0je kr\u00e1sn\u011b vo\u0148av\u00fd, ale v\u00a0dne\u0161n\u00ed usp\u011bchan\u00e9 dob\u011b se t\u00edm nikdo moc nechce zab\u00fdvat,\u201c \u0159\u00edk\u00e1 Reisinger.<\/p>\n

Vzh\u016fru na chmelov\u00e9 v\u00fdhonky<\/p>\n

Jeho raj\u00f3nem pro ka\u017edodenn\u00ed sb\u011br je p\u0159edev\u0161\u00edm Polab\u00ed, kde i\u00a0bydl\u00ed. Perfektn\u011b zmapovanou m\u00e1 oblast mezi soutokem s\u00a0Cidlinou a\u017e po soutok s\u00a0Oh\u0159\u00ed a\u00a0pak na sever a\u017e k\u00a0Jizersk\u00fdm hor\u00e1m. I\u00a0po cest\u011b ob\u010das p\u0159eru\u0161\u00ed tok my\u0161lenek a\u00a0uk\u00e1\u017ee z\u00a0okna, aby n\u00e1m uk\u00e1zal, kam chod\u00ed sb\u00edrat jin\u00e9 bylinky, kter\u00e9 zrovna dnes nejsou na programu. <\/p>\n

Foto: Radek Vebr, Seznam Zpr\u00e1vy<\/p>\n

P\u016fvodn\u011b kucha\u0159, dnes profesion\u00e1ln\u00ed sb\u011bra\u010d.<\/p>\n

Pro sb\u011bra\u010de je d\u016fle\u017eit\u00e9 naj\u00edt takovou lokalitu, kde se bylinka vyskytuje opravdu hojn\u011b. \u201eNed\u00e1vno jsem nap\u0159\u00edklad sb\u00edral dv\u011b kila fialek. To mi zabralo tak t\u0159i hodiny. Mus\u00edte j\u00edt tam, kde jich je cel\u00fd p\u00e1s,\u201c \u0159\u00edk\u00e1 s\u00a0t\u00edm, \u017ee je t\u0159eba m\u00edt v\u00a0z\u00e1loze takov\u00fdch m\u00edst n\u011bkolik. Nez\u0159\u00eddka se Reisingerovi st\u00e1v\u00e1, \u017ee po roce p\u0159ijede na sv\u00e9 m\u00edste\u010dko a\u00a0najde ho v\u00a0\u00fapln\u011b jin\u00e9m stavu – pose\u010den\u00e9, zoran\u00e9 i\u00a0zastav\u011bn\u00e9.<\/p>\n

To se ostatn\u011b stane i\u00a0p\u0159i na\u0161\u00ed prvn\u00ed zast\u00e1vce, kdy\u017e kousek za obc\u00ed Vele\u0148 vyr\u00e1\u017e\u00edme pro chmelov\u00e9 v\u00fdhonky. Hust\u00e9 pop\u00ednav\u00e9 ke\u0159e n\u011bkdo posekal. P\u00e1r v\u00fdhonk\u016f tu je\u0161t\u011b roste, abychom zaplnili ko\u0161, mus\u00edme jinam. Na\u0161t\u011bst\u00ed ale hned vedle rostou hluchavky nachov\u00e9, kter\u00e9 Reisinger pot\u0159ebuje dnes tak\u00e9 nasb\u00edrat. <\/p>\n

Zp\u011bt ale ke chmelov\u00fdm v\u00fdhonk\u016fm. Vypadaj\u00ed jako ch\u0159est a\u00a0maj\u00ed p\u0159\u00edjemnou o\u0159\u00ed\u0161kovou chu\u0165. Hod\u00ed se syrov\u00e9 do sal\u00e1tu, daj\u00ed se ale i\u00a0osmahnout na p\u00e1nvi jako p\u0159\u00edloha a\u00a0perfektn\u011b se hod\u00ed i\u00a0na zava\u0159en\u00ed. \u201eNejlep\u0161\u00ed jsou ty fialov\u00e9 v\u00fdhonky, na kter\u00e9 je\u0161t\u011b neza\u010dalo sv\u00edtit slun\u00ed\u010dko. Jeho vlivem zezelenaj\u00ed a\u00a0v\u00edce zho\u0159knou,\u201c vysv\u011btluje Reisinger. Takov\u00e9 najdeme a\u017e na stanovi\u0161ti \u010d\u00edslo dva, v\u00a0L\u00e1zn\u00edch Tou\u0161e\u0148. <\/p>\n

Foto: Radek Vebr, Seznam Zpr\u00e1vy<\/p>\n

Chmelov\u00e9 v\u00fdhonky. Nejlep\u0161\u00ed jsou ty fialov\u00e9.<\/p>\n

Sb\u011brem jedl\u00fdch bylin se zab\u00fdv\u00e1 u\u017e t\u00e9m\u011b\u0159 30\u00a0let. Sta\u010d\u00ed s\u00a0n\u00edm uj\u00edt p\u00e1r krok\u016f po okraji lesa a\u00a0zaval\u00ed v\u00e1s fascinuj\u00edc\u00edmi informacemi o\u00a0rostlink\u00e1ch, kter\u00e9 zrovna vid\u00ed kolem sebe. D\u00edvat se na zem Reisingerov\u00fdma o\u010dima je z\u00e1\u017eitek. Tam, kde jako oby\u010dejn\u00fd smrteln\u00edk vid\u00edm jen zelenou sm\u011bs l\u00edstk\u016f a\u00a0trav, vid\u00ed on potenci\u00e1ln\u00ed pr\u00e1ci.<\/p>\n

O\u00a0to v\u00edc p\u0159ekvap\u00ed, \u017ee Reisinger nen\u00ed botanikem, ale vyu\u010den\u00fdm kucha\u0159em. Hned po vojn\u011b ode\u0161el za zku\u0161enostmi do zahrani\u010d\u00ed. Procestoval n\u011bkolik zem\u00ed, druh\u00fdm domovem se mu ale stala V\u00edde\u0148, kde se ke sb\u011bru divok\u00fdch bylin dostal. Konkr\u00e9tn\u011b v\u00a0dnes ji\u017e neexistuj\u00edc\u00ed restauraci Zum Andreas Hofer, kter\u00e1 se zam\u011b\u0159ovala na tyrolskou kuchyni.<\/p>\n

\u201eJednou za t\u00fdden se v\u00a0r\u00e1mci pr\u00e1ce kucha\u0159i sebrali a\u00a0\u0161li sb\u00edrat bylinky. Ne\u0159\u00edk\u00e1m, \u017ee to v\u00a0Rakousku funguje v\u00a0ka\u017ed\u00e9 restauraci, ale je to rozhodn\u011b \u010dast\u011bj\u0161\u00ed. Kdy\u017e jsem se vr\u00e1til v\u00a0roce 2006\u00a0do \u010ceska, tak m\u011b p\u0159ekvapilo, \u017ee to tady v\u016fbec nikdo ned\u011bl\u00e1,\u201c vzpom\u00edn\u00e1 Reisinger.<\/p>\n

Vztah k\u00a0bylin\u00e1m se nau\u010dil v\u00a0Rakousku<\/p>\n

Po n\u00e1vratu va\u0159il nap\u0159\u00edklad v\u00a0Alcronu a\u00a0dal\u0161\u00edch restaurac\u00edch, st\u00e1le mu v\u00a0nich tehdy chyb\u011bl kontakt s\u00a0p\u0159\u00edrodou, kter\u00fd si tak v\u0161t\u00edpil v\u00a0Rakousku. Sv\u016fj p\u0159\u00edstup si prosadil a\u017e v\u00a0restauraci Na Jitr\u00e1ch v\u00a0Semic\u00edch, kterou vedl jako \u0161\u00e9fkucha\u0159. A\u00a0tam si ho v\u0161iml i\u00a0majitel skupiny Ambiente Tom\u00e1\u0161 Karp\u00ed\u0161ek.<\/p>\n

D\u00edky tomu se pozd\u011bji stal sou\u010d\u00e1st\u00ed t\u00fdmu v\u00a0karl\u00ednsk\u00e9 Esce, pat\u0159\u00edc\u00ed pod tuto gastronomickou skupinu, kter\u00e1 na lok\u00e1lnosti, sez\u00f3nnosti a\u00a0kontaktu s\u00a0p\u0159\u00edrodou rovn\u011b\u017e stav\u00ed. \u201eEska byla moj\u00ed posledn\u00ed kucha\u0159skou \u0161tac\u00ed. To mi bylo 51\u00a0let a\u00a0c\u00edtil jsem, \u017ee u\u017e mi doch\u00e1zej\u00ed s\u00edly. \u017de u\u017e nezvl\u00e1dnu st\u00e1t 12\u00a0a\u017e 16\u00a0hodin na noh\u00e1ch v\u00a0kuchyni,\u201c \u0159\u00edk\u00e1 Tom\u00e1\u0161 Reisinger.<\/p>\n

Ode\u0161el tak va\u0159it na mexickou ambas\u00e1du a\u00a0jako hobby se za\u010dal v\u00edce v\u011bnovat divok\u00fdm bylin\u00e1m a\u00a0jejich sb\u011bru – st\u00e1le je dod\u00e1val pr\u00e1v\u011b do Esky i\u00a0do jin\u00fdch restaurac\u00ed. Ob\u010das po\u0159\u00e1dal tak\u00e9 ter\u00e9nn\u00ed workshopy, kde z\u00e1jemce se sv\u011btem jedl\u00fdch bylin ve voln\u00e9 p\u0159\u00edrod\u011b seznamoval.<\/p>\n

Foto: Radek Vebr, Seznam Zpr\u00e1vy<\/p>\n

Pro sb\u011bra\u010de je d\u016fle\u017eit\u00e9 naj\u00edt takovou lokalitu, kde se bylinka vyskytuje opravdu hojn\u011b.<\/p>\n

\u201eNa jeden p\u0159i\u0161el i\u00a0Vojt\u011bch V\u00e1clav\u00edk, majitel bister Kro, s\u00a0\u0161\u00e9fkucha\u0159em Petrem \u017didkem. A\u00a0ti m\u011b n\u00e1sledn\u011b oslovili, kdy\u017e otev\u00edrali restauraci Alma, abych se u\u00a0nich stal sb\u011bra\u010dem na pln\u00fd \u00favazek,\u201c \u0159\u00edk\u00e1 Reisinger. Drtiv\u00e1 v\u011bt\u0161ina toho, co nasb\u00edr\u00e1, tedy putuje do Almy, pravideln\u011b ale dod\u00e1v\u00e1 i\u00a0do fine diningov\u00fdch restaurac\u00ed jako \u0160tangl nebo Zlat\u00e1 Praha.<\/p>\n

Pr\u00e1ci na \u010derstv\u00e9m vzduchu v\u00a0p\u0159\u00edrod\u011b a\u00a0v pohybu si u\u017e\u00edv\u00e1. \u201eJsem za to opravdu vd\u011b\u010dn\u00fd,\u201c dod\u00e1v\u00e1. Kdy\u017e se ho pt\u00e1m na \u00faskal\u00ed jeho profese, odpov\u00ed, \u017ee jsou to kl\u00ed\u0161\u0165ata a\u00a0dal\u0161\u00ed hmyz. S\u00a0boreli\u00f3zou pr\u00fd bojuje i\u00a0dvakr\u00e1t do roka.<\/p>\n

Ob\u010das ho \u201epotr\u00e1p\u00ed\u201c tak\u00e9 kolemjdouc\u00ed. \u201eLid\u00e9 m\u011b \u010dasto maj\u00ed za l\u00e9\u010ditele. Vypr\u00e1v\u011bj\u00ed mi, co maj\u00ed za zdravotn\u00ed probl\u00e9my, a\u00a0cht\u011bj\u00ed po mn\u011b rady, jakou bylinku by m\u011bli u\u017e\u00edvat. To jim ale nikdy ned\u00e1v\u00e1m. Nechci m\u00edt na sv\u011bdom\u00ed, \u017ee ji u\u017eij\u00ed neuv\u00e1\u017een\u011b,\u201c \u0159\u00edk\u00e1 s\u00a0t\u00edm, \u017ee ne v\u017edy se setk\u00e1 s\u00a0pochopen\u00edm.<\/p>\n

Opatrnost p\u0159edev\u0161\u00edm<\/p>\n

K bylin\u00e1m p\u0159istupuje s\u00a0velk\u00fdm respektem a\u00a0zd\u016fraz\u0148uje, \u017ee kdo je chce vyu\u017e\u00edvat v\u00a0kuchyni, mus\u00ed zn\u00e1t i\u00a0jejich toxikologii. A\u00a0m\u00edt st\u00e1le na pam\u011bti mo\u017en\u00e9 nebezpe\u010dn\u00e9 z\u00e1m\u011bny. Je to jako s\u00a0houbami. I\u00a0mezi bylinkami jsou jedovat\u00ed z\u00e1stupci a\u00a0n\u011bkte\u0159\u00ed z\u00a0nich mohou p\u0159ivodit a\u017e smrt.<\/p>\n

\u201eV\u017edy uv\u00e1d\u00edm jako p\u0159\u00edklad byliny z\u00a0\u010deledi mi\u0159\u00edkovit\u00fdch. Ty jsou p\u0159\u00edbuzn\u00e9 t\u0159eba mrkv\u00edm, pat\u0159\u00ed mezi n\u011b ale i\u00a0prudce jedovat\u00fd\u00a0bolehlav. Ten je opravdu z\u00e1ke\u0159n\u00fd. \u00dadajn\u011b v\u00e1s ani jeho chu\u0165 neupozorn\u00ed na to, \u017ee jste sn\u011bdli n\u011bco \u0161patn\u00e9ho. Po\u017eit\u00ed je ale fat\u00e1ln\u00ed,\u201c vysv\u011btluje Reisinger. Spoustu z\u00e1stupc\u016f t\u00e9to \u010deledi proto rad\u011bji do restaurac\u00ed nedod\u00e1v\u00e1, p\u0159esto\u017ee jsou jedl\u00e9.<\/p>\n

Foto: Radek Vebr, Seznam Zpr\u00e1vy<\/p>\n

Zaj\u00edmavou rostlinou je tak\u00e9 orsej jarn\u00ed, jej\u00ed\u017e listy jsou skv\u011bl\u00e9, jakmile ale bylina vykvete, za\u010dnou se v\u00a0n\u00ed tvo\u0159it jedovat\u00e9 l\u00e1tky a\u00a0u\u017e se sb\u00edrat nesm\u00ed. P\u0159i sb\u011bru je ale d\u016fle\u017eit\u00fd nejen zrak, ale tak\u00e9 vytr\u00e9novan\u00fd \u010dich, kter\u00fd rovn\u011b\u017e m\u016f\u017ee upozornit na nejedlost rostliny.<\/p>\n

Nicm\u00e9n\u011b i\u00a0u jedl\u00fdch rostlin by v\u0161ichni m\u011bli br\u00e1t v\u00a0\u00favahu d\u00e1vkov\u00e1n\u00ed. U\u00a0l\u00e9\u010divek je podle Reisingera velmi tenk\u00e1 hranice, kdy zdrav\u00ed prosp\u00edvaj\u00ed a\u00a0kdy naopak \u0161kod\u00ed. \u201eTo opakuji neust\u00e1le. T\u0159eba \u0161\u0165avel kysel\u00fd je obl\u00edben\u00e1 bylinka kucha\u0159\u016f, ale nesm\u00ed se nadu\u017e\u00edvat. Kyselina \u0161\u0165avelov\u00e1 m\u016f\u017ee zp\u016fsobit t\u0159eba i\u00a0ledvinovou koliku,\u201c ud\u00e1v\u00e1 p\u0159\u00edklad.<\/p>\n

P\u0159\u00edrod\u011b neporu\u010d\u00ed\u0161<\/p>\n

Cestou zp\u00e1tky zastavujeme s\u00a0Reisingerem je\u0161t\u011b na p\u00e1r stanovi\u0161t\u00edch, kde si jen bylinky ukazujeme a\u00a0ochutn\u00e1v\u00e1me. A\u00a0p\u0159i tom pochop\u00edm, pro\u010d jsou v\u00a0\u0159ad\u011b kuchyn\u00ed tak \u017e\u00e1danou surovinou. Hraj\u00ed toti\u017e \u0161k\u00e1lou p\u0159ekvapiv\u00fdch chut\u00ed. T\u0159eba pituln\u00edk post\u0159\u00edb\u0159en\u00fd navozuje chu\u0165 koz\u00edho s\u00fdra. \u0158ada dal\u0161\u00edch bylin m\u00e1 v\u00a0chuti a\u017e houbov\u00e9 t\u00f3ny, sv\u00edzel p\u0159\u00edtula chutn\u00e1 jako hr\u00e1\u0161ek a\u00a0tu\u017eebn\u00edk obecn\u00fd opl\u00fdv\u00e1 zase v\u00fdrazn\u00fdm aromatem p\u0159ipom\u00ednaj\u00edc\u00edm \u0161vestky se sko\u0159ic\u00ed. <\/p>\n

Ukazuje n\u00e1m tak\u00e9 lokalitu posetou medv\u011bd\u00edm \u010desnekem, jeho\u017e sez\u00f3na je v\u00a0pln\u00e9m proudu. Velmi obl\u00edbenou bylinku ale paradoxn\u011b nesb\u00edr\u00e1. \u201eMedv\u011bd\u00ed \u010desnek si nech\u00e1v\u00e1me dov\u00e1\u017eet. Lokality, kde se vyskytuje hojn\u011b, jsou v\u011bt\u0161inou p\u0159\u00edrodn\u00ed rezervace, kde se sb\u00edrat nesm\u00ed a\u00a0hroz\u00ed za to vysok\u00e9 pokuty,\u201c \u0159\u00edk\u00e1. <\/p>\n

Foto: Radek Vebr, Seznam Zpr\u00e1vy<\/p>\n

Sez\u00f3na medv\u011bd\u00edho \u010desneku je v\u00a0pln\u00e9m proudu.<\/p>\n

B\u011bhem cel\u00e9ho dne s\u00a0Reisingerem nar\u00e1\u017e\u00edme zejm\u00e9na na to, \u017ee jeho skute\u010dn\u00fdm \u0161\u00e9fem je p\u0159\u00edroda. Napl\u00e1novat si toti\u017e spolu s\u00a0kucha\u0159i mohou cokoliv, z\u00e1vis\u00ed ale na po\u010das\u00ed i\u00a0pr\u016fb\u011bhu sez\u00f3ny, jestli se povede pl\u00e1n splnit. <\/p>\n

V\u0161\u00edm\u00e1 si i\u00a0toho, \u017ee n\u011bkter\u00e9 druhy bylin z\u00a0p\u0159\u00edrody miz\u00ed. Na druhou stranu r\u016fzn\u00fdmi vlivy zase do na\u0161\u00ed p\u0159\u00edrody p\u0159ich\u00e1zej\u00ed i\u00a0rostliny nov\u00e9. Reisinger tak sb\u00edr\u00e1 i\u00a0spoustu druh\u016f bylin, kter\u00e9 na\u0161e babi\u010dky ani neznaly, proto\u017ee jsou to invazivn\u00ed druhy. <\/p>\n

Typick\u00fdm p\u0159\u00edkladem je k\u0159\u00eddlatka. Ta vytv\u00e1\u0159\u00ed hust\u00e9, velk\u00e9 porosty, kter\u00e9 vytla\u010duj\u00ed p\u016fvodn\u00ed druhy rostlin, a\u00a0pr\u00e1vem d\u011bl\u00e1 vr\u00e1sky zem\u011bd\u011blc\u016fm i\u00a0ochr\u00e1nc\u016fm p\u0159\u00edrody. \u201eProto je lep\u0161\u00ed ji se\u017erat, ne\u017e se\u017eere ona n\u00e1s,\u201c uzav\u00edr\u00e1 Tom\u00e1\u0161 Reisinger.<\/p>\n","protected":false},"excerpt":{"rendered":"Chmelov\u00e9 v\u00fdhonky, ma\u0159inka vonn\u00e1 a\u00a0hluchavky nachov\u00e9. To jsou dne\u0161n\u00ed \u00fakoly Tom\u00e1\u0161e Reisingera, kter\u00fd n\u00e1s s\u00a0fotografem vyzved\u00e1v\u00e1 o\u00a0p\u016fl des\u00e1t\u00e9…\n","protected":false},"author":2,"featured_media":45359,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[17407,43,42,41,40,1521,1958],"class_list":{"0":"post-45358","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cesko","8":"tag-byliny","9":"tag-ceska-republika","10":"tag-cesko","11":"tag-czech-republic","12":"tag-czechia","13":"tag-gastronomie","14":"tag-restaurace"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@cz\/116346366643813017","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts\/45358","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/comments?post=45358"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts\/45358\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/media\/45359"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/media?parent=45358"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/categories?post=45358"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/tags?post=45358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}