1. Лесная кухня

    • Dika and flicking vsyakaya drugaya

      Actually, wild mint, too, is of several types, but in my garden sornichaet one - perhaps it is peppermint. Goes very well as an additive to tea - it is possible to black to green can, and most useful, perhaps, to herbal tea, which innumerable options.

      In addition, I have half a dozen growing species (or varieties?) Conditionally cultural mint (conditionally cultural - that I acquired it as a garden plant, but is now also struggling with how to weed). They differ in shape and coloring of leaves and, most importantly, smell. There are very strict with mint menthol smell - like mints from the pharmacy, and have a very mild odor (this seems to be added in all sorts of cocktails like "Mojito"), and several intermediate shades with various additional odors.

      And then there are "lemon mint" - Melissa (I do not like the smell - I think he is too intrusive, besides its too well learned to imitate the detergent manufacturers, and from this association no longer get rid of). Much better option lemon-mint scent, to my taste, in catnip. This is another one of my "favorite weed" - though not creeps like mint, but multiplies rapidly self-seeding as a balm. But the smell of it pleasant, soft. Both cats love to chew on it (no wonder he is "cat"), but without fanaticism, not as valerian.

      All these mint and their families are not only good for tea, you can add them to salads and various main dishes, cook with them cold drinks (much like mint kvass, for example). All they retain smell and dried, but fresh, of course, delicious.




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    • Sornyaky - the kitchen!

      Anyone who has ever tried to grow something in the garden or vegetable garden, faced with weeds. But not everyone is able to win the fight with them - with surprising tenacity they appear again and again.

      But with many of them, even as the worst, it is possible to fight another way - by eating them ;)). Wheatgrass, dandelion, Ground-, chickweed, nettle, quinoa - all of them not only edible, but also very useful. These plants contain a variety of vitamins, micro and macro elements and many other useful substances, some of which are hard to find elsewhere. All these plants are used in folk medicine to treat various diseases and just to strengthen health and strength.

      Moreover, in the last-century before (and millennia before), these weeds have saved many lives in the years of crop failure - nettle soup or quinoa cakes helped people survive in the most hungry during the spring and early summer. Earlier in Russia there is a saying: "to live up to goutweed." Goutweed, one of the first to crawl out of the land saved them from starvation spring. Ground-fed at the time of seclusion Seraphim of Sarov. Quinoa is rich in protein. In Russia, it was used in the chowder and cabbage soup, botvinya. Young leaves and pickled cabbage as booze. Peeled seeds (seed coat has a bitter taste) was used to prepare porridge and cutlets that taste and nutritional value similar to buckwheat. Flour of seeds added to rye and wheat bread during baking. While bread baked through better, become more nutritious and not callous longer than usual.

      Now on the Internet, mostly on sites of a healthy lifestyle, you can find many recipes for a variety of dishes from wild plants, and especially - of weeds. Of course, the most useful thing to eat them raw - in a variety of salads, but you can cook soups and cook vegetable toppings, fillings for cakes, scones and muffins. And you can harvest them for the future - or dry salt to eat in the winter.

      Here are some recipes for example.

      Bluegrass

      Boiled in salted water wheatgrass rhizomes can be used in salads, for example, seaweed or Jerusalem artichoke tubers or leaves nettle and dandelion.

      Finely chopped boiled roots of wheatgrass (100 g) was mixed with seaweed (70 g), add finely chopped onion, dill, boiled egg, salt and spices to taste, mayonnaise (30 g).

      In a salad of boiled and shredded wheat-grass rhizomes (120 g) with greens add grooved blanched nettle leaves (60 g) and dandelion (50 g), green onion (30 g), dill, parsley, salt and spices to taste, season vegetable oil (about 30 g).

      It boiled and finely grooved pyreyu (120 g), add the grated tubers of Jerusalem artichoke (100 g), put a spoonful of honey or sugar (for diabetics - xylitol), mix well and sprinkle with chopped walnuts kernels (5-7 g).

      Goutweed

      To prepare the salad fresh young leaves (120 g) was washed in running water, then chop finely and mix with grated carrots (30 g) and horseradish (15 g), sour cream (or vegetable oil - 20 g), sprinkle with dill, add salt and spices to taste.

      From young leaves can be cooked eggs similar eggplant, or mashed potatoes. For this leaves (1500 g) was washed, blanched, put in a pan with vegetable oil (150 g), add onion (150 g), carrots (250 grams), salt, pepper, and stew under the lid.

      Greens can prepare for the future goutweed - pickle or dry. Washed in running water to rinse greens boiled warm water recline in a colander, salt, incubated at room temperature for 2 days, and then laid into sterilized jars, tightly covered with lids and kapron stored in a cold place. Use as a garnish for meat and fish dishes. To prepare the salt goutweed 1500 g leaves 200 g of salt is necessary.

      From the dried leaves can be cooked goutweed powder, which is mixed with dried chopped dill. Powder is used as a seasoning in soups, sauces, meat, fish.

      Multiped

      Salad of woodlice and carrots with garlic: For one serving: 1 piece grate carrots, 100 grams of washed and chopped wood lice, 1 clove garlic - wipe, 2-3 tablespoons sour cream (or mayonnaise), salt to taste.

      Scrambled eggs with green onions and woodlice: 3 eggs, half a cup of chopped wood lice and half a cup of chopped green onion, half a cup of milk, 2 tablespoons vegetable oil, salt to taste. Beat eggs with milk, pour the mixture back woodlice and onion and fry in a pan or stirring, or as an omelet.

      Quinoa

      Soup. Chop leaves quinoa (200 g) and sorrel (60 g); lay the greens in boiling water (0.6 L) and cook until tender; Serve with sour cream, green onions, dill and fresh diced cucumber. Soup good as in a cold and hot.

      Cutlets. Grind 200 g quinoa leaves and 50 g of onion; add 30 grams of oatmeal or cereal, raw egg; make mince, salt and pepper, to form patties, roll in breadcrumbs; fry in vegetable oil.

      Salad. Quinoa leaves, 2 boiled eggs, boiled beets, mayonnaise, mustard dining; finely chop grass, beets grate, mix, add to taste mustard and mayonnaise; put in a bowl and garnish with sliced ​​eggs.

      With quinoa salad and horseradish. 75 g of young leaves of the quinoa, 15 g of sorrel, 30 g of boiled potatoes, 15 g of grated horseradish, 1 tbsp. tablespoon vegetable oil, 1 boiled egg, 1 teaspoon of 3% vinegar, salt to taste. Prepared quinoa and sorrel boil for 1-2 minutes in boiling water, discard in a colander, chop. Expand the circles on a platter of boiled potatoes. Mass of quinoa and sorrel put on potato slices, sprinkle with oil and vinegar and grated horseradish, garnish slices of boiled egg.

      Patsy

      Braised burdock. Burdock root is cut into thin strips and fry onion in vegetable oil. Add salt and pepper to taste. As onions and fry burdock root, not pour them plenty of water and simmer on low heat, covered until tender roots. Served with boiled potatoes, rice or buckwheat. The taste resembles asparagus mug.





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    • Chilim - caltrop

      Among those listed in our questionnaire was not edible plants Chilim, and in fact it was once one of the most important in Russia edible wild plants. Correct this injustice ...

      Now the area of ​​distribution of water chestnut is reduced, and he is listed in the Red Book of Russia. But in ancient times, in the era of pile buildings chilim was one of the main sources of supply. Settlement of prehistoric man found on the lakes where chilim grew, not only in the south of Europe, but also in the north. Back in the late XIX century chilim was widespread in Russia, its fruit carts sold in the markets; Ryazanschine on these nuts were an important source of income Oka villages. Ate them raw or added to the flour, and in southern Siberia and they are often replaced at all grain flour. In southern Asia (India, China, Tibet) chilim specially bred. Nuts are prepared in a variety of ways: boiled, fried, ground into flour, make of them sauces, crushed into grits and candied.

      Chilim - an annual plant, its stems up to 3 m, and floating leaves collected in the outlet and resemble the leaves of birch. These leathery leaves do not sink because of their long stalks have air-filled blisters. White flowers rise out of the water in the morning and afternoon disclosed the evening descend into the water. Fruits are 2-5 cm long with a hooked anchor resemble horns, spines. When the fruit ripens, chilim detached from the stem and floating in the water like a ship loaded with nuts. Late autumn leaves and stem rot and nuts fall to the bottom, penetrating into him with his horns. When in the spring to grow a new plant, nut shell, as an anchor for a long time will hold it in place, and neither wind nor for not be able to carry it.

      Nowadays, water chestnut in large enough quantities found in southern Russia, especially in the Astrakhan Nature Reserve, where it occupies large areas of shallow water. Numerous oxbow lakes, Yoriki, ilmenite, kultuk and other reservoirs in the Volga delta in flood annually enriched the fertile silt and very favorable for Chilim.

      Unfortunately, I have no pictures of water chestnut. But I hope that the project participants of the Astrakhan region publish it in one of the profiles.




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