Green Gold. Part II

We continue to tell you about the benefits of healthy lifestyle and healthy diet. Coming up in this post we will share with you simple recipes that include edible wild plants you can easily gather.

First of all, we remind you: gather only the plants you know very well. Follow the rule that is obligatory when picking mushrooms – do not pick a mushroom if you are not sure! Do not forget that plants become unsuitable for consumption in adverse environmental conditions. Do not gather plants near waste deposits, sewage disposals, along the roads, in the vicinity of cities and industrial enterprises.

Preparations

gather herbs

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Primarily, gathered plants and herbs should be made ready. You should remove garbage and insects, mud and dust off the plants. Note that green salads should be prepared on the day of their gathering and no later than 2 days of storage in a plastic bag on a fridge bottom shelf.

The greens need to be washed out in cold water once or twice. Cut greens very quickly in order to decrease the time of the contact of a plant cellular tissue with air resulting in the destruction of vitamin C. After the plants have been cut add vinegar or citric acid. They contribute to fibre hydrolysis and upswelling of protein and prevent the destruction of vitamin C.

Making a salad is easy. Season sliced plants, add one teaspoon of salt, 1-3 tablespoons of vinegar, 1 tablespoon of vegetable oil, 1-3 tablespoons of kefir or sour milk, 1 teaspoon of sugar, ¼ of a teaspoon of mustard, ground black paper (to your liking) to 100 gr. of the green plants.

Combine wisely

how to combine herbs

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One should not season bitter plants (shepherd’s purse, dandelion, field pennycress) with pepper, because it intensifies bitterness. Sweetish plants (white nettle, live forever) are more delicious when hot seasonings are added. You can make salads using one species of plant or by mixing a few of them. For salads combine scent herbs with scentless ones, savoury herbs with unsavoury, sour with slightly sour herbs, bitter herbs with blank taste ones. Cut greens with vinegar, salt and pepper may be used for sandwiches, which are nice to serve as appetizers at breakfast, lunch and dinner.

Boiled edible greens may be used for borsch, vegetable or botvinia soups. The combination principle remains the same as for salads. Cut leaves are dipped in a boiling broth just before the dish is ready, scapes and chards are dipped 5 minutes earlier. Cooked cereal and flour soups are dressed with freshly cut greens immediately before serving.

Overgrown plants that are not good for consumption go for mash. Coarse vegetables are boiled for a long time, and minced. Use such ready-to-cook vegetables for various soups, porridges, meatballs, and etc. For porridges – add a splash of broth in the mash, bring it to the boil, dress it with salt, oil or flour. For meatballs – add some salt and flour in the mash and fry on a preheated frying pan. Succulents (cow parsnip sibiricum, edible burdock) are good for stews.

Storage and Preservation

how to store herbs

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Drying, fermentation and marinating are used for the preserving of greens for the future use. Dried coarse plants that are not good for consumption are often preserved. If you dry greens in an oven at the temperature of 80-110 C° during 25-50 minutes up to 70% of vitamin C is preserved and bitterness partly goes away. As a result of a following processing of dried greens (crushing into powder) fiber properties change, which promotes its digestibility by small guts by 2-3 times and prevents fermentation and formation of biogenic amines in a large intestines.

Either green powders or fresh greens are used for cooking mashes, sauces, soups, as well as for buns, cakes, and puddings (powder amount must make up 25-40 % of grains or flour). Sick people easily digest green powder that is rich in fibre. Keep powders in glass jars with ground stoppers. Practical suggestion: inscribe the contents of each jar in order not to forget what exactly is stored there.

Dishes from fermented or sour greens are cooked the same way as dishes from fresh greens. If the green is too spicy, wash it with water before use. Marinated greens may be used as a seasoning with no preliminary preparation.

Opposed to expensive bundles of fresh greens in the supermarkets wild greens are free of charge. Furthermore, wild greens do not contain nitrates and pesticides.

Read about tasty and healing recipes here.

Be inspired with herbs, create and be healthy!