Sorrel
Than useful: sorrel stimulates the activity of the liver and the formation of bile, it can stop internal bleeding. However, it should be remembered that sorrel is not useful to everyone. With prolonged use of sorrel, due to the large amount of oxalic acid contained in it, sugar and calcium oxalate salts may appear in the urine. There may be phenomena of uremia. It is not recommended to use sorrel regularly and in large quantities and with various violations of salt metabolism in the body. Application in food: the best sorrel is suitable for cooking summer soups, sauces and pies; from it it is possible to make tasty salads, mixing it with other leafy greens, and soups-mashed potatoes. From sour leaves can be welded kisel or kvass, and as a preparation for winter sorrel is poured with salt or dried.
Cilantro (coriander)
Than it is useful: coriander contains invaluable vitamins A and C. It is used as a choleretic, analgesic and antiseptic. Application in food: delicate leaves of coriander - a perfect component for salads (especially in combination with tomatoes), sauces, soups, a fragrant addition to meat and fish dishes, all favorite kebabs and kebabs, sandwiches. On coriander it is necessary to use with care, because not everyone likes its peculiar bitter taste and sharp aroma.
Basil
Than useful: basil is an effective diaphoretic and antipyretic agent for influenza, most colds and lung diseases. It removes excess mucus from the lungs and nasal passages, sharpens sensory perception, promotes absorption of nutrients, improves memory and returns strength after hard work. Basil juice is used for skin infections. Application in food: basil is highly valued for its unusual taste, which differs in many shades: sharp, burning-bitter. The smell of basil with a touch of camphor resembles the taste and aroma of black pepper.
Parsley
Than is useful: parsley is extremely rich in vitamins and mineral elements. Contains up to 7% essential oil, the main components of which are very useful. In 100 g of parsley contains 2 daily norms of vitamin C - 150 mg. According to the content of carotene, it is not inferior to all recognized carrot champion. Use in food: most often parsley is used for cooking (stewing and baking) dishes from vegetables, various soups from meat, salads with herbs, when baking in the oven fish. Green parsley is added to the dish, usually immediately before serving. But the root of parsley should be added to the broth at the very beginning of cooking. Parsley perfectly complements greens in summer salads. It can be used in dietary nutrition.
On the Green Wave
Cut greens in a few hours lose almost all the vitamins. Cut the greens in your garden - immediately put it in a glass of water. It is convenient to cut the greens with scissors. When cutting with a knife, take a plastic or glass board (wooden soak essential oils). In the fridge, store the washed greens in a bag that needs to be inflated and tied. Or wash greens, wrap in a paper towel, put in a bag and in a refrigerator - it will not fade.