Before miss chopper or ploskorez and destroy the weeds on your site, try to find out whether they can be used in food at its spring table.
Many peoples of the world's wild grown herbs are still widely used in salads (especially spring), the first and second courses, and as a spice. For example, in England widely used in feed in the spring of juicy grass primroses, France - tender dandelion leaves in Japan are preparing a variety of cuisine from the leaves of burdock etc.
And all this is no accident. After all, wild grown spring greens is exceptionally rich in vitamins, essential oils, amino acids, etc. Get at least young the May nettles. A total of 30 of its greenery provide the person for a day of vitamin C and carotene. And it can be used in the most varied and tasty dishes.
Young dandelion leaves in early May - a whole pharmacy of different trace elements, they are particularly useful for the sick and debilitated people. That they do not bitter, Blanch them with boiling water, and they are in any salad you replace the spinach. Commonly grow as goutweed, sorrel, Lungwort, angelica and other herbs.
In Russian national cuisine green spring gifts of forests and grasslands are also always occupied a worthy place. But, unfortunately, at present the value of wild plants in our diet is strongly underestimated, and the possibilities of their use, most gardeners know only by hearsay.
salads of wild plants prepare the same way as the cultural vegetables. Chopped fresh herbs flavor different seasonings. Salads made with bitter leaves, do not require acute condiments and mustard, it is better to add acid, sour cream, sugar, vegetable oil. A sharp seasonings are desirable when using fresh herbs.
And now try to prepare yourself unusual dish of wild greens and appreciate their taste.
Sandwich paste Mokrice. Fresh grass woodlouse without roots wash, dry towel, chop. Add the grated horseradish (you can take and store) and softened butter. Salt and pepper to put on taste. Mix well, spread on bread slices. Per 100 g of grass woodlice - 50 g grated horseradish 100 grams of butter.
salad nettle and parsley. Young leaves prepared nettle pour hot water and boil for 3 minutes, drain. Then chop and add parsley, season with all the vinegar and sour cream. From top to decorate salad sliced \u200b\u200bboiled egg. At 300 g of nettle leaves - 40 grams of parsley, 2 eggs, 80 g sour cream, vinegar to taste.
salad with plantain nettle and onion. Trained young nettle leaves drop to 3 minutes in boiling water, then grind together with the leaves of the plantain. Add chopped onions, sliced \u200b\u200bboiled egg slices, season with vegetable oil and salt. At 120 g of plantain leaves - 60 grams of nettle leaves, 80 g onion, 1 egg, 2 tbsp. tablespoons vegetable oil, salt to taste.
quinoa salad with potatoes. Swan and sorrel scalded with boiling water and finely chop, laid on slices cooled boiled potatoes. Then add salt, fill with vegetable oil, mayonnaise, vinegar, garnish with sliced \u200b\u200bboiled egg. At 300 g of crushed leaves quinoa - 60 g of leaves of sorrel,
60 g of grated horseradish, 1 tbsp. tablespoon vegetable oil, 200 g of potatoes, 2 boiled eggs, vinegar and salt to taste.
Okroshka spring. Leaves young nettle Boil for 5 minutes and strain. Young leaves of cucumber herb (borago) rub with boiled egg yolk. Lettuce, mustard leaf, green onions, dill and chop finely, add the sliced \u200b\u200bboiled potatoes, cucumber, egg whites, cooked meat or sausage, sour cream, pour kvass. At 1.2 liters bread kvass - 150 grams of nettle leaves, 6 leaves borago, 100 g of lettuce, 2 leaf salad mustard, 60 g green onions,
200 g potato 200 g cucumber, 2 eggs, 80 grams of cooked meat. 60 g sour cream, sugar and salt to taste.
Botwin spring. Young leaves of nettles, quinoa, boil a little sorrel and dilute kvas. Add the grated horseradish, finely chopped green onions, dill and baked beets. Serve with boiled fish botvinya. At 200 g of nettle leaves - 100 g quinoa leaves, 150 g of sorrel, 1,2 l bread kvass, 60 g of horseradish, 50 g green onions, 200 g of sugar beet, 20 g dill, 200 g of boiled fish.
Soup spring. Young nettles put on for 3-4 minutes in boiling water. Then discard in a colander, rub and simmer for 10 minutes with fat. Carrots, parsley and onions passaged. In the boiling broth to put nettles, roasted vegetables, cut into large dice the potatoes and cook until soft. Add chopped leaves of sorrel, bay leaf, peppercorns and cook until done. Before serving, put a boiled egg, sour cream and sprinkle with finely chopped green onions and parsley. At 200 g nettle - 250 g of sorrel, 500 g of potatoes, 1,5 L broth, 60 g carrots 30 g parsley, 100 g onion, 1-2 tbsp. tablespoons margarine, 60 g cream, 40 g green onions 20 g greens of parsley.
Many peoples of the world's wild grown herbs are still widely used in salads (especially spring), the first and second courses, and as a spice. For example, in England widely used in feed in the spring of juicy grass primroses, France - tender dandelion leaves in Japan are preparing a variety of cuisine from the leaves of burdock etc.
And all this is no accident. After all, wild grown spring greens is exceptionally rich in vitamins, essential oils, amino acids, etc. Get at least young the May nettles. A total of 30 of its greenery provide the person for a day of vitamin C and carotene. And it can be used in the most varied and tasty dishes.
Young dandelion leaves in early May - a whole pharmacy of different trace elements, they are particularly useful for the sick and debilitated people. That they do not bitter, Blanch them with boiling water, and they are in any salad you replace the spinach. Commonly grow as goutweed, sorrel, Lungwort, angelica and other herbs.
In Russian national cuisine green spring gifts of forests and grasslands are also always occupied a worthy place. But, unfortunately, at present the value of wild plants in our diet is strongly underestimated, and the possibilities of their use, most gardeners know only by hearsay.
salads of wild plants prepare the same way as the cultural vegetables. Chopped fresh herbs flavor different seasonings. Salads made with bitter leaves, do not require acute condiments and mustard, it is better to add acid, sour cream, sugar, vegetable oil. A sharp seasonings are desirable when using fresh herbs.
And now try to prepare yourself unusual dish of wild greens and appreciate their taste.
Sandwich paste Mokrice. Fresh grass woodlouse without roots wash, dry towel, chop. Add the grated horseradish (you can take and store) and softened butter. Salt and pepper to put on taste. Mix well, spread on bread slices. Per 100 g of grass woodlice - 50 g grated horseradish 100 grams of butter.
salad nettle and parsley. Young leaves prepared nettle pour hot water and boil for 3 minutes, drain. Then chop and add parsley, season with all the vinegar and sour cream. From top to decorate salad sliced \u200b\u200bboiled egg. At 300 g of nettle leaves - 40 grams of parsley, 2 eggs, 80 g sour cream, vinegar to taste.
salad with plantain nettle and onion. Trained young nettle leaves drop to 3 minutes in boiling water, then grind together with the leaves of the plantain. Add chopped onions, sliced \u200b\u200bboiled egg slices, season with vegetable oil and salt. At 120 g of plantain leaves - 60 grams of nettle leaves, 80 g onion, 1 egg, 2 tbsp. tablespoons vegetable oil, salt to taste.
quinoa salad with potatoes. Swan and sorrel scalded with boiling water and finely chop, laid on slices cooled boiled potatoes. Then add salt, fill with vegetable oil, mayonnaise, vinegar, garnish with sliced \u200b\u200bboiled egg. At 300 g of crushed leaves quinoa - 60 g of leaves of sorrel,
60 g of grated horseradish, 1 tbsp. tablespoon vegetable oil, 200 g of potatoes, 2 boiled eggs, vinegar and salt to taste.
Okroshka spring. Leaves young nettle Boil for 5 minutes and strain. Young leaves of cucumber herb (borago) rub with boiled egg yolk. Lettuce, mustard leaf, green onions, dill and chop finely, add the sliced \u200b\u200bboiled potatoes, cucumber, egg whites, cooked meat or sausage, sour cream, pour kvass. At 1.2 liters bread kvass - 150 grams of nettle leaves, 6 leaves borago, 100 g of lettuce, 2 leaf salad mustard, 60 g green onions,
200 g potato 200 g cucumber, 2 eggs, 80 grams of cooked meat. 60 g sour cream, sugar and salt to taste.
Botwin spring. Young leaves of nettles, quinoa, boil a little sorrel and dilute kvas. Add the grated horseradish, finely chopped green onions, dill and baked beets. Serve with boiled fish botvinya. At 200 g of nettle leaves - 100 g quinoa leaves, 150 g of sorrel, 1,2 l bread kvass, 60 g of horseradish, 50 g green onions, 200 g of sugar beet, 20 g dill, 200 g of boiled fish.
Soup spring. Young nettles put on for 3-4 minutes in boiling water. Then discard in a colander, rub and simmer for 10 minutes with fat. Carrots, parsley and onions passaged. In the boiling broth to put nettles, roasted vegetables, cut into large dice the potatoes and cook until soft. Add chopped leaves of sorrel, bay leaf, peppercorns and cook until done. Before serving, put a boiled egg, sour cream and sprinkle with finely chopped green onions and parsley. At 200 g nettle - 250 g of sorrel, 500 g of potatoes, 1,5 L broth, 60 g carrots 30 g parsley, 100 g onion, 1-2 tbsp. tablespoons margarine, 60 g cream, 40 g green onions 20 g greens of parsley.
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