Greenery is distinguished by one uncompromising fact: it is tasty and useful only when young. Still need to be able to find her the right culinary use. And it largely depends on the "status" of greenery. How, you do not know anything about the "green" status? In the midst of spring, all sorts of salads, borscht, mousses and mashed potatoes appear on our table, as well as solo monoblots. The main thing for all these green vitamins is to use them as soon as possible, until they lose the charm of their youth.
Green VIP
Asparagus. Of course, in the delicatessen shops, the exported asparagus from Mexico can be found at any time of the year. But how can she compare with the early spring that comes to us on the table right from the garden! This "royal vegetable" is harvested in the early morning and only by hand. All in the name of a magnificent memorable slightly nutty taste and the preservation of useful substances in useful plants in folk culture. The extract of asparagus (or asparagine) lowers arterial pressure and is indicated in diseases of the kidneys, bladder, used in dermatology. Asparagus is often cooked or steamed. It is enough to add a little spices, olive oil, lemon juice - and the exquisite dietary dish is ready.
Artichoke . Another "and not a vegetable, and not a fruit," but a real edible flower. The healing properties of this plant, in appearance resembling a common burdock, are known since antiquity: inulin, potassium, magnesium, vitamins B, and B2, C, carotene, iron, phosphorus, calcium do their work. As a result we have a powerful liver defender, a sedative and a well-known aphrodisiac - in one "vial." And a tasty dish: a bit bitter spicy inflorescences can be boiled and stuffed, you can stew or make a salad of them, and you can have soup and even desserts.
Modest charm
Chard (leaf beet) is valuable for a large number of vitamins, protein substances, sugars and mineral salts of calcium, phosphorus and iron. This tasty and healing plant is very useful for obesity, diabetes, kidney stone disease, anemia. Nature itself suggests that it would be a good idea to wrap something in the leaves of chard. For example, meat or rice-mushroom stuffing, making cabbage rolls. It would be nice if you lightly let them in, create a filling for pancakes or omelets. Spicy taste of food is provided.
Sorrel
It has long been considered a weed and not only collected in meadows and in the forest, but also planted in the gardens with neat beds. Everyone knows that his famous acidity is the result of the predominance of vitamin C, but not all are aware of vitamins B, B2, K, PP, carotene, essential oils and valuable minerals. Sorrel has a tonic effect, has an astringent and analgesic effect. This plant is used for poisoning, anemia, heart disease, gastrointestinal tract and bladder. Favorite "green" borsch with sorrel, chopped egg and sour cream in special in does not need. But even the donkey mashed potatoes sorrel will give a pleasant greenish shade - and light acidity. And what fillings and piquant sauces from it turn out!
Spinach . It contains a lot of protein, almost as much as meat. And although the taste of spinach is quite neutral, but it has an amazing ability to adjust to the taste of the ingredients with which it is combined in a dish. It perfectly complements fresh vegetables, successfully combines with seafood, makes the taste of soups brighter, tones dough for spaghetti and ravioli. Often the chefs make a filling for pies and pies from vitamin leaves, adding a little cheese or chopped eggs to it.
Wildly delicious
And why not take advantage of what is growing right under our feet? REMOVING Young leaves and flowery shoots, to taste like carrots, are used for food, and infusion from the roots - in folk medicine. Hardly "proletryuvshiesya" sprouts are especially generous in vitamin C, the leaves contain nitrogenous compounds (choline), vitamin C, flavonoids, essential oil. In food it is better to use very young leaves and shoots, while they are still yellowish-green and, as it were, "transparent". Soup and borsch are cooked from them, side dishes are prepared, seasonings for meat and fish dishes, salads are made. Leaves scum for the winter, like cabbage, and the petioles marinate.
Nettles . Burning leaves contain organic acids, vitamins B, and B2, C, E, K and PP, flavonoids, chlorophyll and a multitude of trace elements. Due to this, the drugs from the nettle have a general strengthening effect, are used as a blood-restoring, wound-healing and soothing agent. The main thing - before consumption, roll them with boiling water. The simplest thing you can do with young shoots is to fry in butter, sprinkling with herbs and spices. From nettles, with the addition of nuts, you can prepare fine sauces and pastas.
Dandelion . The first thing that comes to mind is dandelion jam and dandelion wine. Popular and a salad of dandelion leaves: they need to be cut, season with sour cream or vegetable oil. You can add cheese, grated raw carrots, as well as a boiled egg. Even in dandelions contain vitamins A, C, B2, iron, calcium, phosphorus. This plant can improve the work of the digestive tract. As you can see, among the wild herbs are many useful and tasty. The main thing is not to treat them haughtily.
Cutlets from the litter with sorrel
You will need:
900 g, 200 grams of sorrel, 0,5 table, spoons of vegetable oil, 0,5 glasses of sour cream, 1 onion, 0,25 loaves, 2 eggs.
Preparation:
Snyt and sorrel boil in salted water, strain and wipe. Bow chopped and browned in oil. Add 2 eggs, toasted onion, soaked bread in milk, into the scorched mixture of sorrel and grind. All carefully mix and shape the cutlets, fry them to a ruddy crust in oil. Fried hot cutlets put in a frying pan, greased with oil, pour the sour cream and puff in the oven for 10-15 minutes.