Cheremsha (or bear onions, wild garlic) is a plant with an extremely useful edible herb, has a specific smell and taste resembling garlic that grows in many countries of Eurasia. Leaves of wild garlic appear in the spring earlier than many other edible plants, they contain a lot of vitamins and other nutrients, due to which the seasonal consumption of fresh leekeme leaves for food is a good prevention of periodontal disease and diseases associated with seasonal weakening of immunity. Currently, wild garlic is actively cultivated.
Leaves of wild garlic are similar in appearance to the leaves of some poisonous plants (lily of the valley, chicken, and some others), so when picking wild wild garlic requires care and accuracy.
Leaves of wild garlic are used for food in fresh form, harvested for the winter (salt, marinate), used in hot dishes and spring pies.
Here are some recipes for cooking dishes with wild garlic - they miraculously diversify your table and supply the body with vitamins.
The recipe for salad with caramel
Ingredients:
- leaves of wild garlic - 1 bunch;
- Chicken egg - 1-2 pcs .;
- potatoes - 2-3 pieces;
- sunflower oil.
Preparation
Potatoes boil "in a uniform", clean and cut into small slices. Eggs shall be prepared hard-boiled and finely chopped. Leaves of wild garlic are thoroughly washed, let waste and cut with a knife. We will combine it in a salad bowl, use sunflower oil and mix it. You can add to the salad grated celery root, green canned peas, as well as mushrooms (marinated, salted, boiled or fried with onions). It will not be superfluous to add 1-2 tablespoons of thick natural sour cream or mayonnaise - this will increase the energy value of the dish and, in a way, soften the taste (just eat it right away). Very soulful salad for meat and fish dishes, for light-salted or pickled fish. Serve better with rye bread, with vodka, biting, starka, berry tinctures.
Roast with meat, potatoes and caramel
Preparation
Prepare the roast. Put out any meat with onions and potatoes until cooked. Add the dry spices, a little bit. Spread in portions and immediately before eating abundantly sprinkle finely chopped garlic.
Similarly, you can add chopped wild garlic to any soup. It is also very good to add leaves of this plant to pies, pancakes and fritters.
Thanks to the remarkable nutritional and medicinal qualities of wild garlic, people have learned to prepare it for future use.
The simplest and most effective way is to freeze the leaves of wild garlic (non-wet) in plastic bags or containers in the freezer compartment of a powerful modern refrigerator (or in the freezer). With this method, vitamins will remain almost all.
Salted wild garlic
Preparation
Young leaves and shoots of wild garlic tied in bundles and put in a cask (container, enamel pan) with the addition of horseradish, black currant, cherry and oak leaves. Also add spices: pepper-peas, cloves, bay leaves, coriander seeds. All poured cold saline solution (about 1.5 tablespoons per 1 liter of water). From above put a clean plank (or cover from a smaller enameled pot) and set the yoke for a period of 1 month. Then you can pack the workpiece in small glass jars, pour brine and put on plastic covers. We store in a cellar or in a room with a low but positive temperature. We use as an ingredient of salads, stews, soups, minced meat.
Pickled garlic
Preparation
To remove bitterness, leaves and shoots of wild garlic will be soaked for 2 hours in cold water. Water the salt, we will spread the wild garlic in small glass jars and fill it with marinade. You can add spices (see the previous recipe above).
Marinade. In boiling water, add sugar and salt (for 1 liter of water - 1.5 tablespoons of salt and 1-2 teaspoons of sugar). Let's cool the marinade to about 70 degrees and fill the leek. Put plastic caps on the jars and put them in a cool place. In 5-7 days the ramson will be ready.