Wild plants in the kitchen / day

Nettle soup, weed pesto and acorn coffee are no longer considered strange. Also, the use of ordinary direction, big nettle, balands, gout, and narrow leaves no longer amazes in food. Similarly, balland soup, dandelion root coffee, dandelion honey, guide, debris, panty, linden leaf salad, Gars and other wild plants pesto are a special treat that shows the imagination, the work of invested, invested and also the green lifestyle.

May, June is the best time for wild plants – juicy, young and fresh – to taste.

Many gardens have found a place in the wild, protected plant species in Latvia – Laksis (Allium Ursinum), whose seeds can be purchased in seed shops.

White panels (Lamiun album) shoots and leaves are used in green salads or used as spinach before flowering. Rinse the new leaves and shoots, add the butter pitch, salt, pepper, a small amount of chopped onion and stew for about 10 minutes. You can sprinkle with lemon juice or sprinkle with chopped nuts. Together with meadow acids (Rumex acetosa) white pancreas shoots and leaves are added to the omelette.

Maura was rare (Potentilla Anserina) leaves and roots are used in soups. Maura, on the other hand, was rare and the new leaves of the Great River (Plantago Major) can add greens to salads. These plants can be found near country houses.

The flowers and leaves of the usual clover (Tussilago Farfara) use cough in teas. It is not for nothing that ordinary clover leaves are included in the composition of plant tobacco. In June and July, the new leaves can enrich salads, but cooked they are used in the same way as spinach.

Clay leaves can be used for cooking in the same way as cabbage or vine leaves. Reduce the leaves of the leaves or hold for half an hour in cold salt water, then drain. Place the filling on the bottom of the sheet, fold, dress with thread or clip with wooden skewers. The leaves can also marinate. The roots are also edible. Ordinary clover grows in fields, meadows, roadsides.

The use of clover in wine and brewing today is considered exclusive. In turn, the flowers decorate the food.

The fresh or dried leaves of ordinary yarrow (Achillea Millefolium) are a good additive to meat and fish dishes, cheesecakes, pasta, and salads. Especially for those containing beets or using oil in the sauce. If you do not like the bitter taste, the leaves can be blanched or cooked for one minute and then stew in butter.

Dried and ground -to -dry yarrow flowers are added to soups and main courses a few minutes before maturity. Gauges flavor infusions, liqueurs and beer. Leaf decoctions and syrup are used in a pastry.

Yarrow is one of the most popular herbal teas with a wide spectrum of activity. Found in fields and meadows. It can also be found on the roadside, weeds, which will not have the best places to collect drugs.