2023-04-19 17:00:45
It’s her season right now.
Wild garlic grass, which is called wild garlic, bear’s onion or flask, our distant ancestors ate already 5 thousand years ago.
The plant is harvested in the forests in April-May, but the bear is the first to taste the grass, as bunches of fresh wild garlic allow it to replenish its vitamin C reserves and gain strength following hibernation. Bears do not know how wild garlic is useful, but they instinctively feel that they need this herb, because it contains a huge amount of vitamins, trace elements and essential oils. The flask cleanses the blood, kidneys, liver, stomach and intestines, strengthens the immune system and kills microbes due to the high content of phytoncides, normalizes sexual function, and increases potency.
Fresh wild garlic is indispensable in spring salads, soups, vegetable and meat stews, reminiscent of garlic in taste.
How are they prepared?
Greens, stem and root of wild garlic are used for food. Fresh wild garlic is indispensable in spring salads, soups, vegetable and meat stews, reminiscent of garlic in taste. In the Caucasus, it is put in hot dishes so that the grass acquires a milder taste, and in Siberia and in the northern regions, wild garlic is eaten directly with brown bread.
Since the bear’s onion grows only in late spring, it is recommended to freeze, pickle and salt the flask in order to enjoy its savory taste and beneficial properties in the rest of the year. A simple recipe for pickling wild garlic is to put washed and dried wild onion leaves in glass jars, add coriander, dill, horseradish, peppercorns, bay leaf and pour over brine.
Pickled wild garlic retains some of the vitamins and loses its sharp taste, which is unpleasant for many. Wild onions make delicious fillings for pies, finely ground leaves of the plant are added to bread and crackers. The calorie content of wild garlic is 34.9 calories, so you don’t have to worry regarding the figure.
Several dishes of wild garlic
From this useful herb you can make a vitamin pate
Ramson not only serves as an addition to salads, meat and vegetables, but can also become a separate dish itself. The flask is boiled in water with a small addition of milk or stewed in butter, and served with fresh herbs as a side dish to the main course.
How to cook wild garlic if you are tired of traditional salads? You can make a vitamin pate from this useful herb – for this, the greens should be ground in a blender along with dill and basil, add a little pine nuts and olive oil. Such green mass is suitable for sandwiches, as well as dressing for pasta, meat and fish.
You should add the flask to hot dishes 10-15 minutes before readiness, and when fresh, it is better to mix it with sour cream, butter or mayonnaise to soften the burning taste of wild garlic.
True, an excess of wild onions in the diet causes headaches and insomnia, and wild garlic is also contraindicated in gastritis, stomach ulcers, intestinal problems and liver diseases.
1681956886
#wild #garlic #Narodnaya #Volya #Online