Field kitchen. What to cook from spring greens
Nettle, dandelion, sleep - it's not just weeds, but also an excellent vitamin replenishment. Do not miss the chance to cook delicious and healthy dishes from spring greens.
When collecting . For drying, snyt is collected in May, and for salads and soups, the plant can be collected until the appearance of buds.
What is useful . In sleepy, there is choline, which plays an important role in metabolism, and at the same time improves mood and brain function. Snyt has a powerful anti-inflammatory effect and helps to eliminate toxins.
Who can not . There is little contraindication for a little - it is individual intolerance and exacerbation of gastrointestinal ulcers.
What is the taste . Spicy, a bit like carrots and celery leaf.
What to cook . First of all - salads, juices, smoothies, cocktails.
Rejuvenating salad
Finely chop 10 young leaves, 2 peeled cucumber, half an avocado and season with 1 dessert spoon of unrefined vegetable oil.
Important!
Do not collect herbs near highways and carefully wash the greens, and not under the tap, but bathe the plants in a container with water, changing the water several times. Collect only well-known herbs. Before going to the collection of herbs, carefully study their description, the shape of the leaves, so as not to be confused with poisonous plants.
Dandelion
When to collect . Leaves and flowers are harvested in May – June, but only small ones - they are more beneficial, and the roots - in the fall.
What is useful . The leaves and roots of dandelion contain beta-carotene, ascorbic acid, vitamins B, C, A, PP, and many minerals. But the main wealth of dandelion is inulin. This substance belongs to polysaccharides and serves as food for the beneficial intestinal microflora, and thus helps to strengthen the immune system. Dandelion root contains up to 40% inulin, giving up only chicory to the palm. Dandelion has a choleretic, laxative, expectorant, antipyretic, sedative, antispasmodic effect.
Who can not . Dandelion has a strong choleretic effect, therefore with dandelion dishes in the gallbladder are contraindicated. Also do not lean on the dishes of dandelions with gastritis and gastric ulcer and duodenal ulcer.
What is the taste . It has a fresh herbal taste with spicy bitterness.
What to cook . Dandelion leaves are used for salads, added to the finished cooled borsch, jam is made from flowers, buds are fried in oil (fried buds resemble mushrooms) to taste, and roots are suitable for making coffee substitutes.
French salad "Pisanli"
Chop 200 g of young dandelion leaves, add green onion, parsley, radish, egg. Season the salad with a mixture of vinegar, lemon juice and olive oil. Also suitable for filling mix sour cream and Dijon mustard.
Nettle
When to collect . The most useful nettle is in May. During this period, the nettle content of vitamins and microelements many times exceeds vegetables and other greens. When collecting nettles, only the topmost young leaves are torn off.
What is useful . In the nettle there is a lot of assimilable iron and copper, vitamins C and K. The latter are responsible for blood clotting and help the absorption of calcium. By the way, the abundance of vitamin K makes burning weed the strongest hemostatic agent. Just rub your fingers with a young nettle sheet and apply on the wound.
Who can not . People with a tendency to thrombosis and with elevated hemoglobin - large doses of vitamin K can cause the formation of blood clots. Nettle is contraindicated for people suffering from hypertension.
What is the taste . Nettles taste like cucumbers and spinach at the same time.
What to cook . Green nettle cabbage soup has long been a culinary classic, but during heat treatment much of the vitamins will be lost, so to get maximum benefit, add fresh leaves to salads.
Hungarian nettle
Boil and grind 500 g of nettle in a mashed potatoes using a blender. 2 finely chop the onions, stew for 5 minutes, add 3 tablespoons of tomato paste, chopped green onions, nettle puree, salt, pepper and simmer for 10-15 minutes. Garnish with chopped walnuts.
Sorrel
When to collect . In the spring, while the leaves are still small - up to 10 cm long. With the appearance of peduncles leaves become hard and tasteless.
What is useful . By the amount of vitamin C, young sorrel is only slightly inferior to lemon, and beta-carotene in it is almost as much as in carrot and sea buckthorn. In addition, sorrel contains glycerol lipids - plant phytonutrients that block the vessels of tumor cells, thereby stopping their growth. Therefore, sorrel include in the diet with various formations, as well as with radiation sickness.
Who can not . If you have gout or have a tendency to the formation of kidney stones, you will have to abandon sorrel. Oxalic acid can aggravate these diseases, especially for heat-treated leaves. But the use of 1-2 fresh leaves of sorrel per day will not cause harm. By the way, young leaves in this regard are the safest - there is practically no oxalic acid in them.
What is the taste . Fresh, sour.
What to cook . Green soup or pie - sweet sorrel stuffing resembles strawberry. If you want to get maximum benefit, add fresh leaves in salads or smoothies.
Bulgarian Spring Pudding
500 g of sorrel, cut into strips, add a little chopped parsley, mix, salt and simmer for 7 minutes on a very slow fire, so that juice is extracted from the greens. Remove from heat and pass through a blender.
Cook half a cup of rice in milk, cool, mix with greens, add 4–5 egg whites whipped into foam.
Put the mixture in the form, sprinkled with breadcrumbs, and bake in the oven at 180 degrees. Serve hot with sour cream.
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