The best home healers are medicines from nature.

Our grandparents did not rush to the pharmacy as often as we did when pain appeared. They took natural, time-tested folk medicines from Mother Nature. Folk recipes were passed down in every family from generation to generation. Oddly enough, many of the medicinal plants grow in our garden plots, in the forest, in the swamp.

We forget about this, we go to the pharmacy to buy chemicals that heal one organ and cripple the other.

I remember how, while prescribing a medicine containing harmful ingredients in the hospital, the doctor insisted on drinking plenty of fluids.

It contained substances that were poorly excreted and unnecessary for the body.

Isn't it better to turn your attention to natural medicinal plants in simple folk recipes and receive health, energy, strength, beauty from the kindest, gentle and caring healer - Lady Nature!

Traditional recipes from medicinal herbs

I would like to draw your attention to affordable natural home remedies:

Herbs are my favorite medicinal plants

Cilantro(coriander)

This healthy herb, dry spice, increases male strength and helps speed up the digestion process.

Put green sprigs in salads, make different dishes with the addition of its aroma. I often add it to soups, simply sprinkling a handful of greens on a plate.

Lavender

Perfectly relieves fatigue. I use it in aromatic baths.

After a hard day, a bath with lavender will calm you down, relax you, and take the weight off your shoulders.

You can prepare a decoction of flowers in the proportion of 300 grams of raw materials per 1.5 liters of water. I use lavender essential oil, measure 20 drops into salt, or half a liter of milk.

It will be great if after taking a bath you can soak in bed for another 20 minutes. Try a natural, excellent remedy for fatigue.

Melissa

I absolutely love lemon balm tea. Did you know that this fragrant herb can save you from herpes?

At least it will certainly speed up the treatment process!

It is enough to apply a lemon balm leaf to the problem area.

Mint

Mint grows on my site, wild and garden. I have noted more than once that the aroma of wild is stronger and more persistent. The plant is difficult to remove from garden beds, but is so fragrant. What a pity sometimes it is to eradicate it!

Severe hangover? No problem! Make a mint infusion, drink slowly, savoring it. All unpleasant symptoms will pass. To prepare such an infusion you only need 3 leaves of aromatic medicinal herbs.

Thyme

A wonderful medicinal plant is thyme.

Excellent for cystitis, hemorrhoids, and bronchitis.

Take half a glass twice a day.

Pour 50 grams of herbs into 800 ml of boiling water, leave for 4-5 hours.

Valerian

It will calm your nerves and help you fall asleep if you have insomnia.

The best option is to make an aromatic pillow with grass leaves and place it at the head of the bed. Unfortunately, this recipe doesn't work for me. Then your pets won't let you sleep. Definitely.

I usually make an infusion from the roots, but I insist under a closed lid so as not to tempt the cats.

I take a dessert spoon of roots and pour 1.5 cups of boiling water.

After 40 minutes, you can drink the infusion 1/4 cup three times a day.

Basil

I dry part of the basil and store it in my green pharmacy for medicinal purposes.

The medicinal plant has a good effect on the walls of blood vessels and reduces the level of bad cholesterol.

Infusion of leaves is traditional: 1 tablespoon per glass of boiling water.

In 30 minutes you can act! Take up to 3 times a day.

Calendula

The flowers of the plant effectively reduce blood pressure and calm the nerves.

I brew bright flowers like this:

I take 3 tablespoons of calendula and add about 700 ml of water.

I bring it to a boil, but let it simmer a little for 5-7 minutes.

Then I leave it under the lid, wrapped in a towel for 1.5 hours.

I strain the infusion. I drink 30 ml 4 times a day.

Chamomile

A decoction of medicinal chamomile is needed for diabetics, it lowers blood sugar.

The pharmacy has a large selection of medicinal chamomile. I recommend that you buy whole dried flowers, do not take filter bags. I don't like their contents. I prepare this plant myself, but sometimes I buy it.

We brew chamomile in the same way as solar calendula and take it according to a similar scheme.

Nettle

The hot herb is not only tasty in spring soups. An infusion of the leaves will help cope with constipation and improve the condition of the liver and bile ducts.

I usually take a couple of tablespoons of dry nettle per half liter. I insist 4 hours. I drink the entire amount of infusion throughout the day.

Plantain

The best natural remedy for gastritis. Just don't expect instant results. After 7-10 days you will feel relief. We prepare the infusion in advance, since it must be taken a quarter of an hour before meals, a tablespoon at a time.For the daily norm, just pour 1 tablespoon of dry plantain leaves into a glass of boiling water.

Linden

This beauty decorates my house; when I open the door, she stands in front of the entrance.

In summer it collects a lot of bees during its flowering.

There is such a roar from their incredible activity!

The aroma of linden will relieve headaches and sore throats with sore throat.

We drink the drink hot. We will insist, wrapping the infusion so that it does not lose its usefulness and warmth.

1 tablespoon per 250 ml of boiling water.

After 50 minutes you can drink four times a day.

If you work, you can take it twice a day, doubling the norm.

Traditional berry recipes

Let's see which berries are the most useful for the treatment and prevention of many diseases.

Cranberry- record holder for the usefulness of healing properties.

Fruit juice is very good for colds.

Cowberry

Wild berries will help with diabetes and arthritis.

It is useful to eat a glass of forest delicacy a day during the harvest season.

I pour a weak sweet solution over the lingonberries. It infuses in it, it becomes so delicious!

You can take a couple of spoons of lingonberries and mix with honey. Eat 50 grams per day.

Sea ​​buckthorn

Not enough vitamins, eat sea buckthorn! She will give you everything you need.

If you find yourself in a hospital bed, sea buckthorn can quickly restore your strength.

During the season of ripening and harvesting berries, it is good to drink fruit drinks and eat healthy berries at least 1/2 cup a day.

Pumpkin

The most useful berry is that it can reduce body fat.

If you want to get rid of an exorbitant load, cook.

The choice is great.

You can spend a fasting day on pumpkin. Drink pumpkin juice and stew the pulp of the fruit.

Traditional vegetable recipes

Garlic

Prevents heart attack and stroke.

Place the aromatic cloves in salads and soups. You can consume up to 3 cloves per day.

Radish

The best folk medicine for cough.

I bring to your attention my video - recipe

I've been using it for many years.

Cabbage

Do you want to lose weight? Drink cabbage juice. Not only cleanse your intestines of toxins and waste, but also get rid of 2-3 kilograms of weight.

Drink a couple of glasses of cabbage juice a day.

Cleansing enemas 2 times a week will help improve.

Medicines from nature are always close to us. You just need to know how to use them for the benefit of yourself and your loved ones.

More detailed information about many of these wonderful plants is on the blog pages.

You can easily find everything on the site map.

I use all these plants, berries, vegetables all the time.

I pick berries in the forest, grow vegetables and many medicinal plants in my garden. I collect some herbs in the fields, in the undergrowth away from the highways.

Take all the best that nature gives us.

Medicinal plants will always support you in the prevention and occurrence of any diseases. Check out traditional recipes in action. Treat yourself with natural medicinal plants!

Living with them is easier, more reliable, safer!

Be healthy!

/ Let's make ax soup

DISHES FROM WILD HERBS

but there would not have been such a disaster when there was no bread or quinoa.

Burdock, nettle, quinoa, dandelions... They are not only healers, but also breadwinners. They contain a lot of valuable nutrients, vi-tamines, acids, microelements. And they are always at hand: in great kind, in a meadow, near a river. You cannot collect them in the city, near highways, railways, industrial facilities, landfills Prepare dishes only from young shoots and leaves. Dandelion root rosettes can be harvested early in the spring, when the leaves rise 3-5 cm above the ground. In quinoa The “bumps” formed after flowering are also edible; they were added to bread in difficult times, pounded into flour in a mortar, and sifted. We hope it doesn't come to that now.

Chop herbs with a stainless steel knife and serve in porcelain or enamel dishes.

Before preparing the herb, carefully sort and rinseWait. To reduce the loss of vitamins, cook directlyright before serving.

SALAD OF DANDELION LEAVES, GREEN ONIONS AND PARSLEY

Place 100 g of dandelion leaves in a cold place for half an hour salted water until the bitterness disappears, then dry and grind. Add 50 g of chopped green onions, 25 g of finely chopped parsley, salt and vinegar to taste. Pe- stir, season with sunflower oil, sprinkle with choppedfresh dill greens.

NETTLE AND PARSLEY SALAD

Take 150 g of nettle leaves, leave for 5 minutes. into a boilingwater, drain in a colander, dry and chop finely. Add-add chopped parsley (50 g), place hard-boiled egg rings on top, season with sour cream (30 g), salt and vinegar to taste.

SALAD FROMNettle and plantain

Sort and rinse 200 g of nettles. 20 plantain leaves, rinsed, for 15-20 minutes. soak in salt water (1 teaspoonsalt per 1 liter of water), then finely chop. 2 hard-boiledchop eggs, mix with nettles and chopped plantain onions (1 piece), season with vegetable oil,and, if desired, vinegar, sprinkle with parsley and dill.

Nettle, sorrel, plantain, green saladONION AND DANDELION

300 g nettle leaves, 200 g sorrel, 200 g plantain, Wash and dry 100 g of green onions and 50 g of dandelion leaves. sew. First soak the dandelion leaves in cold salted water. Finely chop the plants, mix with two hard-boiled and chopped eggs, season withsunflower oil or mayonnaise, salt.

PLANTAIN, ONION AND NETTLE SALAD

Dip 120 g of plantain leaves in boiling water for 1-2 minutesand 50 g of nettle leaves, drain in a colander. Then grind everything read, add chopped onions (80 d), grated hrei (50 g), boiled egg cut into slices. Season with sour cream (40 g), vinegar, and salt to taste.

CARROT SALAD WITH NETTLE AND GARLIC

5 carrots, 4 tbsp. spoons of chopped nettle leaves, 4 lobski garlic, if possible, you can add 1 tbsp. spoonchopped walnut kernels, 4 tbsp. spoons of sauce or mayonnaise, 1 tbsp. a spoonful of lemon juice (can be replaced with red currant juice), salt to taste. Grate raw carrots on a coarse grater, mix with chopped nettle leaves, garlic, nuts, add lemon juice and salt. Top with sauce or mayo Nez, sprinkle with green onions.

SALAD OF Ivan-TEA, GREEN ONIONS AND HORSERADISH

100 g young shoots and leaves fireweed place in boiling water for 1-2 minutes, dry and chop. Add 50 g minced meat a bath of green onions, 2 tablespoons, spoons of grated horseradish, salt to taste. Stir, season with 20 g of sour cream and the juice of 1/4 lemon (can be replaced with red currant juice).

BURDON AND PARSLEY SALAD

Place 120 g of young burdock leaves in boiling water for 2-3 minutes.and drain in a colander. Grind the leaves, add 80 g nare chopped parsley and 20 g of grated horseradish. Salt to taste su, mix, season with 30 g of sour cream and salt to taste.

The most famous herbs for modern lovers of spring greenery are: nettle, dandelion, plantain... But there are many more edible herbs. Let's find out what herbs to collect in the spring.

	Nettle - what to cook As it is: A weed that can bring us great benefits. Nettle makes wonderful spring soups and green cabbage soup; its greens can be added to a salad - its benefits will be obvious. And if you grind nettle in a blender and mix it with kefir, you get an incredibly healthy vitamin drink. Nettle leaves burn and have an unpleasant texture for a salad plant. Therefore, it is usually boiled for 3-5 minutes in salted boiling water, and then rubbed through a sieve or passed through a meat grinder. Most often, pureed nettle soup is prepared. There are also recipes for sauces and fillings made from boiled chopped nettles with the addition of fried onions and eggs. Nettle contains vitamins C (a huge amount!), K, B2, B6, beta-carotene (more than in carrots), chlorophyll, glycosides, tannins, protein and mineral salts (iron, calcium, silicon, magnesium). Nettle leaves also contain organic acids that help strengthen the body as a whole.
	Dandelion - what to cook As it is: Dandelion leaves look good in salads, and the flowers make an amazing jam, similar to honey. To make dandelion jam, young, newly opened dandelion buds are collected. Dandelions are good for the liver and urinary tract and contain antioxidants. But if you want to make the most of the beneficial properties of dandelion, it is better to eat it fresh in a salad or make regular decoctions. There is no part of this plant that is not saturated with substances beneficial to humans. Dandelion is rich in protein, sugars, flavonoids and vitamins. No vegetable can compare with dandelion in terms of the content of phosphorus, calcium and iron salts. Dandelion roots contain organic acids, mineral salts, tannins, bitterness and essential oils. And they can act as a coffee substitute.
	Plantain - what to cook As it is: Plantain is not only a valuable medicinal plant, but also a food plant. Plantain leaves are added to salads; it goes well with potatoes, onions, horseradish, radishes, cucumbers, tomatoes, fish and meat. Plantain is added to soups, porridges, cutlets, omelettes and casseroles. Plantain leaves contain a large amount of mucus, glycosides, flavonoids, bitter and tannins. Vitamins C, K and carotene are found in plantain. Plantain is also indispensable for problems with the digestive system: stomach and intestinal ulcers, enterocolitis, enteritis and gastritis. Freshly squeezed juice of plantain leaves has pronounced wound-healing and antimicrobial activity. It is used to treat the cornea, it resists the spread of Pseudomonas aeruginosa and pathogenic staphylococcus and destroys hemolytic streptococcus.
	Knotweed - knotweed - what to cook As it is: Dried knotweed is used as a seasoning and in herbal teas. A mixture of knotweed and nettle, taken in equal proportions, is good as a seasoning for soups, as a seasoning for main meat and fish dishes, and looks good in salads. Knotweed contains a lot of useful substances. These are bioflavonoids (vitamins of group P), vitamins C, K, E, carotene (plant modification of vitamin A), minerals (silver, magnesium, copper, calcium), alkaloids, pectin, essential oils, carbohydrates (sucrose, fructose, glucose) and fruit acids. In folk medicine, the beneficial properties of knotweed are most widely used to treat urolithiasis. Knotweed can also be used to improve the digestive system. It is able to protect the mucous membrane from gastric juice, therefore it is used for ulcers and gastritis.
	Woodlice - chickweed - what to cook As it is: Not everyone knows that woodlice is not a weed, but a real medicinal and food herb. Woodlice can be used in the preparation of soups and borscht, as a seasoning for meat and fish dishes, and also as salad greens. Woodlice contains organic acids, saponins, wax, tannins, vitamins of many groups, essential oils, lipids and minerals (magnesium, iron, copper). To improve memory, squeeze the juice from woodlice grass, passing it through a meat grinder, and drink 1/2 tbsp. in the morning and in the evening. Before drinking the infusion, swallow a quarter teaspoon of honey. The course of treatment is 1 month. Fresh juice is an effective remedy for treating various rashes, non-healing wounds and ulcers, as well as frostbite and burns.
	Ivan tea - fireweed - what to cook As it is: In pre-revolutionary times, fireweed tea, also called Koporye tea, was purchased in our country by the thousands of poods from Great Britain, and the British know a lot about tea! Fresh Ivan-chai greens are used in salads. Ivan tea contains the most valuable substances: vitamin C, beta-carotene, tannins, polysaccharides, carbohydrates, pectin, oleanic and ursolic acid, flavonoids, minerals (iron, manganese, copper, nickel, titanium, molybdenum, boron). The vitamin C content in fireweed is several times higher than in lemons! The vascular-strengthening property of angustifolia fireweed is due to the content of bioflavonoids, which strengthen the walls of capillaries and blood vessels, making them less fragile, more elastic, and also protects them from the formation of atherosclerotic plaques.
	Clover - what to cook As it is: You can eat both inflorescences and young clover greens. Flowers are brewed as tea and used to prepare soups and main courses, and greens can be added to salads. In cooking, clover leaves are added to salads and green cabbage soup. Clover contains B vitamins, vitamin C, carotene, essential oils, alkaloids, resinous substances, organic acids, and fatty oil. Decoctions and infusions, juice, and tinctures are prepared from clover, which are taken orally and used externally for rinses, lotions, and medicinal baths. Preparations from clover have choleretic, diuretic, diaphoretic, anti-inflammatory, antiseptic, expectorant, hemostatic, astringent effects and treat many ailments.
	Burdock (burdock) - what to cook As it is: A weed and also one of the most valuable wild edible plants. In China and Japan, burdock is cultivated on an industrial scale. Burdock root, roasted and ground, can replace coffee, and the leaves are used to prepare seasonings for soups, bake, fry and even make jam. Burdock leaves and stems are very common as an additive in salads. Many people also like to eat burdock roots raw, fried or pickled, and even add it to soup! If the root is thoroughly dried, it can be used to make flour for mixing with wheat and baking very tasty bread. Burdock leaves contain tannins, mucus, essential oils, burdock roots contain a large amount of inulin polysaccharide, proteins, essential oils, fatty oil, tannins, bitterness and organic acids. You can prepare the medicinal parts of the plant yourself.
	Shepherd's purse - what to cook As it is: The greens of the shepherd's purse have long been used in the preparation of stews, soups, cabbage soup; it was prepared for future use: dried, pickled, salted. Fresh leaves are used in salads, placed in cabbage soup, and make a delicious filling for pies. Shepherd's purse leaves are eaten raw in salads, boiled in soups and borscht, even salted. Interestingly, as a vegetable, shepherd's purse is widely used in Chinese cuisine; moreover, it was brought by the Chinese to Taiwan, where it is grown as a “magnificent spinach plant.” Shepherd's purse belongs to the cabbage family. It contains vitamins, organic acids, choline, inositol and fruit acids (malic, citric, tartaric). The plant should not be harvested during the period of full fruiting, with ripe fruits opening, or when infected with fungi.
	Snitch - what to cook As it is: Unfortunately, a forgotten food plant. One-day-old young shoots are especially tasty. Cabbage soup, borscht, soups and various seasonings are prepared from snyti. Cabbage soup made from cabbage soup is much tastier than nettle cabbage soup. The taste is reminiscent of both carrots and parsley. The mushrooms can be prepared for future use: dried, pickled or fermented. Carrot contains quite a lot of vitamin C, carotene, proteins and mineral salts. Speaking about the nutritional properties of dream, one cannot help but recall the fasting feat of St. Seraphim of Sarov. Living as a hermit in the depths of the forest on a hill near the Sarovka River, five miles from the monastery, Father Seraphim did not even take bread from the brethren for several years. Everyone wondered what he ate. It turned out that the priest collected the mushrooms, put them in peas, adding a little water, and put them in the oven. And for the winter he dried the grass. This is what he fed on for a thousand days. There is also a historical fact that during the Great Patriotic War, catering workers went to prepare food for Moscow canteens.
	Horsetail - what to cook As it is: An unappetizing plant at first glance. However, young shoots of horsetail can be successfully used instead of asparagus. Spring young shoots can be eaten fresh or lightly boiled, they can be added to soup or even prepared as a pie filling. Horsetail contains flavonoids, glycosides, bitterness, saponins, quite a lot of silicic acid, other organic acids, resinous and tannins, proteins, fats, carbohydrates, essential and fatty oils, mineral salts, vitamin C and carotene. Horsetail has cleansing, anti-inflammatory, restorative, antiseptic, astringent, diuretic, antimicrobial, anthelmintic and hemostatic properties. It has a detoxifying effect, including removing lead from the body.

How to cook young wild herbs

Dishes made from wild herbs are tasty and healthy. Prepare any of the above and you will forever become a devotee of dishes made from wild spring herbs.

Dandelion salad
Soak 100 g of fresh young dandelion leaves in salted water, place in a sieve, chop and season with sour cream and lemon juice. Add salt to taste. You can diversify this salad with any vegetables - radishes, cucumbers, tomatoes, etc.

Dandelion salad 2
100 g dandelion leaves, 4 tbsp. spoons of chopped walnuts, 1 tbsp. spoon of honey, 3 tbsp. spoons of vegetable oil. Preparation: finely chop the dandelion leaves, add the nuts and stir. Prepare the dressing by mixing honey and vegetable oil and pour it into the salad.

Dandelion Snack
The only thing that hinders the spread of dandelion in cooking is its bitter taste. But it will weaken if the leaves cut for salad are kept in salt water for half an hour and then dried. You can prepare an original snack from young dandelion rosettes - boil them in salted boiling water for several minutes, then rinse in cold water, roll in breadcrumbs or flour and fry in vegetable oil.

Green salad with nettles and nuts
Grind 200 g of blanched nettle leaves and mix with 3 tbsp. chopped walnuts, add 1 tsp. combine apple cider vinegar with parsley and onion. You can take any other nuts - cashews, pine or pecans

Ivan tea salad
Blanch 100 g of young shoots of Ivan tea for 1-2 minutes in boiling water, drain and chop. Mix with green onions, add 2 tbsp. grated horseradish, salt, pepper and season with sour cream and lemon juice.

Woodlice salad
Take a handful of fresh chickweed and onion, chop, add 1-2 boiled eggs, salt, pepper, season with sour cream. This salad can also be prepared with knotweed.

Green pancakes
100 g each of sorrel, nettle, cabbage, beet tops, 1 cup flour, 2 cups milk, 3 eggs. Scald the nettles and chop them along with all the greens. Knead the dough for pancakes, add herbs and fry the pancakes in vegetable oil.

Green kefir
Grind any greens to taste in a blender and mix with kefir.

Green smoothie
Grind a handful of any greens (just don’t take too aromatic ones like dill, cilantro or celery) in a blender into a puree, add the juice of one orange or tangerine, banana and kiwi. Beat until smooth. Instead of a banana, you can take a mango, replace the kiwi with a pear or any berries. For extra nutrition, add a quarter of an avocado. This is a great breakfast!

Dream omelette
100 grams of honey, 2 chicken eggs or 10 quail eggs, 4 tablespoons of milk, salt, spices, parsley, onions. Chop the greens, grate the onion on a fine grater and squeeze out the juice, beat the eggs with milk. Mix the ingredients and pour into a heated frying pan and cook with the lid on.

Nettle soup puree
100 g nettles, 2 potatoes, 1 onion, 1 carrot, ½ bunch of parsley and dill, 2 tbsp. spoons of sour cream, 1 tbsp. spoon of lemon juice. Boil the potatoes until tender in meat broth or water, grind them, remove them from the broth, with sour cream, put them back into the broth, stir, continue cooking over medium heat. Cut the carrots and onions into strips and fry in vegetable oil. Wash and dry the greens and nettles, chop finely, scald the nettles with boiling water, put them in the soup along with the greens, add lemon juice, pepper and salt to taste and cook for another 2 minutes.

Snitch stewed with potatoes
Dryweed has a persistent, specific aroma. Therefore, it is usually prepared with seasonings, such as grated horseradish or tomato sauces. The most popular dish is stewed potatoes with mashed potatoes. Finely chopped mushrooms are lightly stewed, combined with stewed potatoes and onions, sour cream is added and kept on the fire for another 10 minutes, then seasoned with tomato sauce.

How to preserve young first greens?

Freezing is considered the best option for preserving greens for the winter. If you have a freezer, set aside a couple of drawers for frozen greens, and the problem of vitamin deficiency in winter will be solved!

Advice. Just label the bags of greens, don’t rely on memory.

If you have nowhere to store frozen greens, drying may be the solution. You have a dehydrator - good, but you can also dry greens in a regular oven with minimal loss of nutrients. Simply turn the oven on low, place the baking sheet on the top rack and leave the door ajar.

And, of course, you can make a vitamin dressing for soup from greens: chop the washed greens, mix with salt and compact tightly into jars (juice should appear). Store the jars in the refrigerator or sterilize and seal.

Previously on the topic:

Budra ivy, like other mints, has the most fragrant leaves before flowering; during and after flowering, bitterness accumulates in the leaves of Budra. The warm, very spicy, mint-like aroma of boudra is suitable for all dishes that require mint. And the strong hot peppery taste is reminiscent of marjoram or oregano; fresh budra leaves are used in salads and cold soups replacing pepper. Budra leaves are collected from early spring to autumn, because... All summer the plant produces fresh shoots.

Water pepper, Poligonum hydropepper

The fruits and leaves of water pepper are used in cooking. For culinary purposes, dried and crushed water pepper leaves are ground into powder and used as spices in the preparation of both first and second courses, fresh vegetable salads and sauces. Chefs in many countries value this plant for its specific taste and extraordinary properties. In Asian countries, they eat fresh, bitter-tasting leaves of water pepper and decorate ready-made dishes with them. The spice emphasizes the peppery taste, so it is better to use fresh water pepper leaves for preparing spicy dishes.

Goose onion, Gagea lutea L.

Goose onions for food begin to be collected in the spring. Possessing a peculiar garlicky smell, its leaves can be added to soups and salads, and small onions (up to 10 mm in diameter) in the old days were eaten by peasants in lean years baked, dried and ground with flour. Dishes with the addition of this medicinal plant acquire a slightly spicy taste with a hint of garlic.

Traditional medicine uses yellow goose onions, it is known that the whole plant contains garlic essential oil, like all onions it contains vitamins C, B, E, PP, fiber, sugars, organic acids, calcium, sulfur, phosphorus, trace elements, enzymes and many others useful material. Goose onions have an antimicrobial effect, improve metabolism, remove toxins and cholesterol from the body, have a beneficial effect on blood pressure, and protect against sclerosis and brittle bones. For medicinal purposes, yellow eider bulbs are harvested in the spring before flowering and at the end of autumn, the leaves are collected in the spring.

Hyssop

Hyssop is an exquisite spice that gives soups, salads, dishes made from legumes, meat and vegetables a surprisingly subtle, delicious flavor. It is also added to marinades when canning cucumbers, tomatoes and olives. In the production of liqueurs, this spice is used to flavor them. The seeds, stems, leaves and flowers of hyssop are used in cooking. The seeds of this plant have a rather specific smell of turpentine and camphor. This spice can be prepared for future use; hyssop greens are collected at the very beginning of flowering and dried.

Lupine

Lupine and lupine flour help to get rid of excess weight and reduce cholesterol. Lupine oil is a highly effective natural antioxidant. It is often used in the cosmetics industry. In addition, due to the high content of polyunsaturated fatty acids, it is recommended to use it for diseases of the cardiovascular system.

Daisies, capers from daisy buds

Ingredients:
2 cups daisy buds
1/2 teaspoon black pepper
4 things. allspice corns
1 teaspoon sea salt
1/2 teaspoon mustard grains (or throw in a few colza seeds, or pods or flowers)
1 clove garlic, finely chopped
1/2 tablespoon honey
2 cups white wine vinegar
1 tablespoon nettle seeds

Wash the daisy buds and let them dry from the water. Place allspice peas, spices, salt, mustard seeds and garlic in a 0.5 liter jar, then daisy buds.

Bring white wine vinegar to a boil, remove from heat and let the vinegar cool slightly, then pour the contents of the jar with daisy buds and spices, filling the jar to the brim. Place a lid on the jar, label it, and store in a cool, dark place for six weeks to mature.

Comfrey

Comfrey is good for vegans, contains vitamins, incl. vitamin B12.

Creeping wheatgrass

Since wheatgrass has a large amount of silica, it heals and supports the function of the thymus gland, which is an important organ of the immune system and is responsible for the body's immunity. The herb's flavonoids determine the high antioxidant property of wheatgrass, which prevents disruption of the body's acid-base balance and the formation of free radicals - the main culprits of many diseases, including malignant ones - cancer and leukemia. Saponins contained in the grass (roots) of this plant prevent the development of vascular atherosclerosis. In addition, the plant contains vitamins C, E, carotene (provitamin A). In practical medicine (decoction, infusion of roots) it is used for gastritis, enterocolitis, liver and kidney diseases.
In folk medicine, wheatgrass is recommended for diabetes, gastritis, malignant tumors, rheumatism, gout, osteochondrosis, osteoporosis, arthritis, fractures, skin diseases, bronchial asthma, angina pectoris, hypertension, nocturnal enuresis, etc.

Chemical composition of wheatgrass. The rhizome of the plant contains the polysaccharide triticin, fatty and essential oils, carotene, ascorbic acid, saponins, starch, gum, sugar, mannitol, silicic acid, iron, amino acids, trace elements (sodium, calcium), mucus, vanillin, pectin, inositol, levulose.

838 0

Oregano drink

Place the oregano in boiling water, then stop heating. Let the drink brew for 2-3 hours. Strain, add honey, stir. Pour into bottles and refrigerate.

50 g dried oregano, 3 liters of water, 150 g honey.

Tea collection with oregano

3 parts oregano flowers, 3 parts St. John's wort, 3 parts peppermint, 1 part rose hips petals, 1 part rose hips. Brew instead of tea.

Fireweed salad

The leaves and stems of the young plant are dipped in boiling water for 2-3 minutes, chopped with a knife, onions and horseradish are added, salted, mixed and seasoned with sour cream and lemon juice.

For 100 g of young shoots of fireweed, take 50 g of green onions, 2 tablespoons of grated horseradish, 20-30 g of sour cream, one quarter of a lemon, salt and pepper to taste.

Hunter's salad from fireweed

Prepared from 60 g of young shoots of fireweed, sverbiga, sorrel, 1 egg, 20 g of spicy tomato sauce. The greens are finely chopped, salted, seasoned with hot sauce and garnished with slices of boiled egg.

Green cabbage soup from fireweed tea

Ivan tea greens, nettles and cabbage are immersed in boiling water for 1-2 minutes, placed on a sieve to drain, chopped and stewed with fat. Sliced ​​carrots and onions are sautéed. Place chopped potatoes into boiling broth or water, add cooked herbs and cook until tender. Add salt and spices 10 minutes before the end of cooking. The egg and sour cream are placed on a plate with cabbage soup when serving.

100 g fresh fireweed, 100 g nettle, 100 g cabbage, 200 g potatoes, 10 g carrots, 40 g onions, 20 g margarine, 1 egg, 20 g sour cream.

Green cabbage soup with hare sour

Place chopped potatoes (150 g) into boiling water, after 15 minutes add sautéed onions (100 g), then sorrel greens (100 g) and cook for another 10-15 minutes. 5-10 minutes before readiness, add wheat flour (20 g), butter (20 g), salt, pepper and bay leaf. When pouring into plates, add slices of boiled egg and sour cream or kefir (yogurt).

Clover Casserole with Potatoes

Rub 600 g of boiled potatoes and mash with a fork. Boil 500 g of clover leaves in salted water, strain and cut on a wooden board. Add 100 g of chopped cheese or the same amount of cheese and mix. Grease a baking tray, spread half the potatoes in an even layer, put clover on top and cover with the remaining potatoes. Pour an egg (2 eggs) beaten with milk (100 ml), melted margarine (100 g) and bake in the oven. Add salt and pepper to taste.

Nettle salad

Chop the washed young nettle leaves with a knife, combine with chopped green (or onions), lightly crush with a wooden pestle, add salt, season with a mixture of vinegar and vegetable oil. If available, you can season with boiled egg or meat.

Nettle puree with vegetable oil

Boil 1 kg of washed nettle leaves in salted water, drain in a colander, chop with a knife on a cutting board, sprinkle with flour (1 tbsp), add 2-4 tbsp. spoons of nettle broth, stir and cook again for 10 minutes, stirring continuously. Then add grated horseradish, onions fried in vegetable oil, mix and serve hot as a seasoning for flour and fish dishes.

Fish appetizer with nettles

Poach the fish in a small amount of water, place on a plate and add 2-3 tbsp. spoons of nettle puree.

Nettle with nuts and eggs

Pour the prepared nettles with hot salted water and cook until soft, then squeeze and grind with a wooden spoon. Lightly fry the flour in vegetable oil and add a little ground red pepper

Put the nettles, stir and pour in enough hot water to make a not very thick puree. Grind the garlic and dilute with vinegar. Season the nettles with this mixture and cook at low boil for 10 minutes.

Place the prepared nettles on a dish and sprinkle with coarsely chopped walnuts. Hard boil the eggs and cut into 4 pieces. Place them along the border of the dish and lightly sprinkle with salt and black pepper.

750 g nettle, one and a half glasses of water, 2 tbsp. tablespoons flour, 1/2 cup vegetable oil, 1 head of garlic, 1 tbsp. spoon of vinegar, 3 eggs, pepper.

Nettle soup with potatoes and eggs

Chop and boil potatoes, carrots, parsley and other ingredients to taste. 1-2 minutes before readiness, add finely chopped young nettle leaves. Serve with sour cream or kefir and egg.

Oatmeal soup with nettles

Half a glass of oatmeal and 1-2 sliced ​​potatoes are boiled until tender. Add fresh nettle leaves chopped with a knife, 2 tbsp. spoons of sour cream, salt to taste and bring to a boil. Served hot.

Nettle, sorrel and lungwort soup

In meat broth, cook 1-2 diced potato tubers until tender, add nettles, lungwort, sorrel and green onions, chopped with a knife, and salt. Bring to a boil, remove from heat and let stand for 5-10 minutes. Before serving, top with sour cream and boiled egg.

Fish meatballs with nettles

Minced sea fish is mixed with dry nettle powder and stewed with a small amount of water and sour cream in a sealed container. Served with tomato or sour cream sauce. For 500 g of minced meat, take half a glass of dry nettle powder or 150 g of fresh leaves. Meatballs can be prepared in much the same way.

Eggs stuffed with nettles

Peel the hard-boiled eggs and cut them lengthwise, remove the yolk. Fill the pits freed from the yolk with minced nettle. Cover the minced meat with sour cream or mayonnaise. To prepare minced meat, selected and washed nettles are ground in a meat grinder, mixed with grated garlic and egg yolk and fried with butter.

For 100 g of nettle, take 2-3 cloves of garlic, 20-30 g of butter or other fat, and salt to taste.

Omelette with nettles

For four servings of omelet, take 4 eggs, 100-150 g of fresh nettle leaves and 1 glass of milk. The greens are finely chopped, poured with an egg-milk mixture and baked, greasing the pan with vegetable or butter. Salt to taste.

Dietary nettle cutlets with cottage cheese

Selected fresh nettle leaves are poured with boiling water for 1-2 minutes, crushed and mixed with cottage cheese. Sprinkle the cooked cutlets with semolina, dip in the beaten egg mixture, bake and serve with honey or jam. At 10 tbsp. spoons of crushed nettle take 2 tbsp. spoons of cottage cheese, 2 tbsp. spoons of semolina and 2-3 eggs. Salt to taste.

Nettle filling for pies

Pour boiling water over young nettles (1 kg) for 1-2 minutes, drain in a colander, chop, mix with boiled rice or sago (100 g) and chopped boiled eggs (4-5 pcs.). Salt to taste.

Nettle pilaf

Pour boiling water over 600 g of young nettle leaves, drain in a colander, chop, strain the broth. Sort 200 g of rice, rinse with warm and then hot water. Cut 180 g of onion into slices and fry in fat. Fry the dried rice with onions and chopped nettles. Pour the nettle decoction into a bowl, add salt, heat to a boil, add rice with onions and nettles, creamy margarine (100 g), pepper, stir, cover with a lid, put in the oven for 20-25 minutes. You can add parsley, bay leaf, salt.

Nettle powder

Nettle leaves and stems are dried in a well-ventilated area, crushed, sifted and used to prepare soups, sauces, omelettes, porridges, pancakes and other dishes. It is well preserved for two years without losing its nutritional and biological properties.

Nettle juice (concentrated) natural

After sorting and washing with warm water, nettle leaves (1 kg) are passed through a meat grinder and squeezed through cheesecloth. Use the juice immediately or store in the refrigerator for no more than a day.

Health drink made from nettles

Nettle juice is mixed with beet juice, honey and topped up with water. Nettle juice and beet juice 1 glass each, honey - 2 tbsp. spoons, water - up to 1 liter.

Nettle tea “aroma of the field”

Dry nettle - 1 part, St. John's wort - 2 parts, long tea - 1 part. The components are mixed and used for brewing.

Lungwort salad with onions

300 g lungwort, 100 g green onions, 4 g sour cream or 20 g yogurt, 1 egg, salt to taste. Wash the lungwort and onion thoroughly, chop with a knife, add salt and mix. Place slices of boiled egg on top and season with sour cream or yogurt.

Meat soup with lungwort

150 g lungwort, 150 g meat, 100 g potatoes, 40 g onions, 5 g fat, up to 500 g water or broth, salt and pepper to taste. Cook the meat and potatoes until tender in water or broth, add chopped lungwort, sautéed onions, and bring to a boil.

Broth with lungwort meatballs

100 g lungwort, 200 g minced meat, 80 g parsley, 700 g water. Cook the chopped onion and parsley until tender, then place the meatballs, formed from two parts minced meat and one part chopped lungwort, into the broth. Cook for 15 minutes.

Pies with lungwort and egg

200 g lungwort, 2 eggs, 100 g onions, 80 g rice, 40 g fat, salt and pepper to taste. Chop lungwort, onion and hard-boiled eggs, add boiled rice, salt, pepper and mix. Use the resulting minced meat for filling sour dough pies.

Dandelion green salad

Young leaves collected in early spring are thoroughly washed, chopped with a knife, salted, sprinkled with pepper, seasoned with a mixture of vegetable oil and vinegar and served after 20-30 minutes.

Travel salad

Prepared from dandelion leaves, nettles and fireweed. Dandelion leaves are poured with boiling water for 1 minute, nettles are ground with salt with a pestle, and fireweed leaves are cut into small pieces with a knife. Then all the ingredients are mixed, added to taste and seasoned with vegetable oil.

Dandelion and nettle salad

To two handfuls of dandelion leaves, soaked in a saline solution for 30 minutes, add a handful of young nettle leaves and chop with a knife, salt, mix and season with a glass of curdled milk. You can make a salad with sorrel in the same way. You can add walnuts, honey, and meat to these salads (this is for the rich!).

Dandelion nectar

Sprinkle open dandelion flowers, collected in the morning in sunny weather, with sugar (layer of flowers, layer of sugar), compact, cover with gauze, use after a few days; can be stored for a long time in a cool, dark place.

Plantain salad

Finely chop the parsley and plantain, add grated horseradish, salt, season with sour cream, and garnish with boiled egg slices.

Parsley - 100 g, plantain - 100 g, sour cream - 3 tbsp. spoons, horseradish - 1 tbsp. spoon, egg - 1 pc.

Cattail salad

Boil young shoots 5-10 cm long in salted water, drain the water. Grind the sorrel in a meat grinder, add salt, pepper, vinegar, mix and combine with boiled cattail.
150 g of young shoots of cattail, 30 g of sorrel, 10 g of vegetable oil; salt, vinegar, pepper to taste.

Cattail soup

Wash the rhizomes and shoots of cattail thoroughly, cut into pieces 3 cm long, soak in vinegar, mince, and cook until tender. Add sautéed onions and carrots and bring to a boil. Before serving, top with sour cream.

150 g cattail, 10 g carrots, 15 g onions, 5 g fat, 20 g sour cream and 350 ml water or broth.

Dream salad

Soak the young leaves of the sorrel in boiling water for 5-10 minutes, chop it with a knife, add grated horseradish, salt, mix and add sour cream or curdled milk, kefir.

For 150 g of dream take 25 g of horseradish and 20 g of sour cream or 30-40 g of fermented milk products.

Potato soup with sour cream

Shredded sour cream is added to boiled potato soup, seasoned with carrots and fried onions, and cooked until tender. When serving, season with sour cream or lactic acid drinks.

Side dish of dream

The selected and washed greens are finely chopped, stewed with sour cream and butter (or just milk) for 20 minutes, chopped onions, bay leaf powder, salt are added and stewed again for 5-10 minutes. Season with tomato and flour, bring to a boil.

For 1 kg of dream take 200 g of sour cream and 100 g of butter or 500 g of milk, 100 g of onion, 10 g of tomato, 50 g of flour and salt to taste.

Potato cutlets with honey and nettles

Grind the selected and boiled (or raw) greens in a meat grinder, mix with mashed potatoes (you can also use raw potatoes passed through a meat grinder) and eggs, add salt, make cutlets, roll in flour or breadcrumbs and fry in vegetable oil.

Omelette with sour cream

Boil or a mixture of greens, chop (150-200 g), place in a frying pan and pour in the egg mixture. For one serving take 1-2 eggs and 0.5-1 glass of milk.

Powdered leaves

Dried leaves and stems of the tree are crushed in a mortar, sifted through a sieve and used to season soups and make sauces.

Sorrel salad

Selected and washed sorrel leaves are cut into strips, placed in a pan and salted to taste. Add sugar, pepper and season with sour cream. Let stand for 10 minutes. Place on plates and garnish with slices of hard-boiled egg and parsley.

For 4 servings take 200 g of sorrel, 2-3 eggs, 100 g of sour cream, the rest to taste.

Sorrel cabbage soup with meat

Add pureed and stewed sorrel, carrots cut into small cubes, fried onions into the prepared meat broth and boil for 20 minutes. When serving, add boiled meat, a boiled egg, season with sour cream and dill.

Sorrel and beet tops soup

500 g of beet tops are poured into 1 liter of hot water and boiled for 10 minutes, then 200 g of washed sorrel are added and boiled for another 10 minutes. Next, it is passed through a meat grinder and mixed with the strained and cooled broth.

Add diced cucumbers, onions, dill, hard-boiled eggs, season with sour cream, salt, and pour in the cooled broth.

V.G. Liflyandsky, V.V. Zakrevsky