Healthy salads from wild edible herbs: principles, not recipes. Cucumber salad with chicken breast

Salads from greens and vegetables Unrefined vegetable oils, low-fat sour cream and mayonnaise are used as dressings for salads. It is better to use a softer homemade mayonnaise, which is not at all difficult to prepare. For 1 cup of vegetable oil, you need 3 egg

Field herb salad

• Young plantain leaves - 120 g.
• Onion - 80 g.
• Grated horseradish - 50 g.
• Nettle -50 g.
• Egg - 1 pc.
• Sour cream, salt, vinegar.

Nettle and sorrel salad

• Sorrel leaves - 120 g.
• Leaves of young nettle - 100 g.
• 10 green onions.
• Radish - 100 g.
• 1 egg
• Vegetable oil - 20 g.
• Salt to taste.

Salad "Spring Treatment"

• Dandelion leaves - 100 g.
• Leaves of coltsfoot - 100 g.
• Sorrel leaves - 100 g.
• The rest is to taste.

Nettle and Dandelion Salad

• Leaves of young nettle - 120 g.
• Dandelion leaves - 100 g.
• 10 green onions
• Parsley greens - 20 g.
• 1 garlic clove
• Vegetable oil - 15 g.
• Salt, dill, vinegar to taste.

green milk

• nettle greens
• Parsley
• Dill
• Dandelion
• Blackcurrant and barberry leaves
• Green onions - in equal parts (you can change the proportions to taste)
• Kefir or curdled milk - 1 l.
• Salt to taste.

Recommended: Shchi from sorrel, nettle and green onions - a recipe for green cabbage soup


Description: Recipe for green cabbage soup from sorrel and nettle. As the name of these cabbage soups implies, the soup consists mainly of greens: young nettle, sorrel, green onions. To improve the taste, onions and potatoes were added, for color - a tomato, for fat and satiety - a couple of chicken eggs. The most amazing thing about this recipe is the result! As it turned out, green cabbage soup without meat also tastes very good.
Ingredients:

• bunch of sorrel
• A bunch of young nettles
• bunch of green onions
• Onion - 1 head.
• Tomatoes - 1 pc.
• Potatoes - 4-5 pcs.
• Raw chicken eggs - 2 pcs.
• Salt, black pepper

Cooking:

For our green cabbage soup, young nettles are needed. Well, since we need it, we go to the garden and tear it. The next important ingredient in our soup is sorrel and green onions, we also get them in the garden. After all the main green pieces are torn off, wash them, put the cauldron or pan on the fire or a regular electric stove and .... let's start cooking the most lean, but no less tasty cabbage soup!

In order not to burn yourself with nettles during its further processing, we put the bunch into a saucepan, and pour boiling water over the nettles. We remove the pan with nettles to the side and leave our first green ingredient of cabbage soup there to steam for 5-10 minutes.

Cut potatoes into small pieces

And pour it into the water that is not yet boiling (as you might guess, the pot of water should already be on fire by this time).

We take out the steamed nettle from the pan, and separate the leaves from its stems. Finely chop the leaves, and move the chopped nettle leaves to a plate, discard the stems, we will not need them.

Finely chop an onion head

And as soon as the water with potatoes starts to boil, pour the onions to the potatoes.

Cut the tomato into small cubes, and ...

Immediately dump the tomato into our cabbage soup

Finely chop a bunch of green onions, and ...

Throw it straight into the soup.

By analogy with nettles, we cut sorrel, namely, we separate the stems, and finely chop the leaves.

Immediately, after cutting the sorrel, we put nettles in our cabbage soup, and then -

Pour chopped sorrel into the soup, mix, salt, add a little black pepper to taste, and cook for 5-10 minutes until our sorrel begins to turn yellow. While our green cabbage soup with sorrel and nettle is boiling, we shake two eggs in a mug, and at the moment when the sorrel begins to turn yellow

In a thin stream, while stirring the soup with a ladle, pour the egg into the cauldron.

Then we cook the soup until the potatoes are fully cooked, and ... that's it! Our cabbage soup is ready, now you can ...

Pour into bowls, add a large spoonful of sour cream to them, and enjoy the fresh and unusual taste of our freshly prepared soup. All pleasant and unforgettable sensations!

Wild edible herbs are a natural and valuable source of nutrients. Many plants have healing properties and are used in cosmetology and medicine. It is also a spicy, unusual taste. Plants need to be collected away from the city, in an ecologically clean place. If you ate only greens from the garden, then after reading this article you will have an idea what field plants you can eat, how to cook and store them. Why are wild herbs better than store-bought salads? It is no secret that wild plants are much more useful - the fact is that they are more adapted to receive everything they need for growth from nature. They have naturally longer roots. Not spoiled by regular watering, soil fertilization and artificial lighting. On the contrary, domestic plants, as a result of many years of selection and cultivation, have lost the ability to produce and store many valuable substances. The absence of nitrates in wild plants, their ability to self-repair through the sap, is what makes herbs an attractive food supplement for us.

In food, you can eat not only greens, but also flowers of plants. Here is a partial list of edible greens:
Highlander bird (knotweed, goose, weed-ant);
Goose foot. Suitable for whole food;
Angelica;
Chickweed (wood louse);
Ivan tea - sweet rhizomes;
Reeds - peel young shoots, they are sweet and juicy; Clover - young leaves are very tender and good in salads; Nettle - everyone has heard about the benefits of nettle, young shoots are very useful;
Quinoa;
burdock;
Cuff - edible leaves and young shoots;
Lungwort - blue-lilac leaves - an excellent honey plant. In England, it is bred in the garden, using peeled stems and basal leaves as food;
Dandelion - the leaves are soaked in water and added to green smoothies or salads;
Shepherd's bag (purse bag or field buckwheat). Leaves are used for food: only young, unaffected by the fungus, absolutely healthy; Plantain - young leaves can be widely eaten. In combination with sorrel, the taste becomes more pleasant;
Wheatgrass - roots are eaten raw;
Sleep - you can eat young leaves. In Russia, there are 5 types of goutweed, this herb has a wide range of beneficial effects; yarrow;
Horsetail. Edible flowers: nasturtium, red clover, marigolds (marigolds), chrysanthemums.
Leaves of berries: leaves of strawberries, wild strawberries, currants.
Tops of plants: carrots, kohlrabi cabbages, beets, radishes.

How to cook wild herbs
Collect wild plants only outside the city, away from roads. It is advisable to eat the collected greens on the same day.
You can keep it fresh if you wrap it in a wet cloth, a plastic bag and put it in the refrigerator.
All withered greens can be given a fresh look if soaked in water before use.
In a salad, it is good to sprinkle greens with any sour juice, this improves the absorption of nutrients.
Wild herbs are tastier in salads with the addition of sour cream or curdled milk.
Salads from greens do not salt. This spoils their appearance, taste and destroys useful substances.
Before adding bitter leaves to salads, pour cold water with the addition of a small amount of salt, for 30 minutes. It is better to scald the greens with boiling water, so it is better absorbed and becomes tastier.
Many plant names may seem unfamiliar, but these are almost all known "weeds" that can be found in the garden and vegetable garden in central Russia. Therefore, you need to collect herbs very carefully and carefully so as not to confuse them. It is better to buy a guide with photos and a description, to have it with you. Then on vacation you will have another exciting culinary hobby.

Healthy "weed" salads: recipes

Nettle has been used in human nutrition for a long time. Vitamins and iron salts contained in nettles normalize fat metabolism in the body and stimulate blood formation. In addition, nettle has choleretic, anti-inflammatory and pronounced hemostatic properties, which is associated with the presence of vitamin K in the leaves of the plant. Nettle has a tonic effect, enhances basal metabolism, and also stimulates tissue healing. Young leaves and shoots are taken as food. Soups, salads, mashed potatoes, borscht, pickles, seasoning for meat and fish dishes are prepared from nettles. Nettle leaves and shoots can be harvested for the winter (it can be fermented, salted), as well as dried and used in first and second courses, which will help improve the function of the kidneys, liver, stomach, and heart. Here are the recipes for some nettle dishes:

Nettle salad: 200 g nettle, 30 g sour cream, 2 eggs, salt, vinegar to taste. Boil washed nettle leaves in water for 5 minutes, put on a sieve, chop with a knife, season with vinegar, lay slices of boiled egg, season with sour cream.

Nettle soup: boil young nettles in water for 3 minutes, strain, pass through a meat grinder or blender and simmer with fat for 10-15 minutes. Sauté carrots, onions, parsley in fat. Put nettles, sautéed vegetables, green onions into boiling broth or water, cook for 20-25 minutes, add bay leaf, pepper, cloves, sorrel 10 minutes before being ready.

Nettle omelette: 2 eggs, 50 g ham, 30 g grated cheese, 3 tablespoons nettle, salt, pepper, 1 small onion, fat. Beat eggs, add chopped ham, cheese, chopped nettle, salt, pepper, finely chopped onion. Fry the omelette on both sides in hot oil.

Nettle puree: 1 kg of nettle, 1 tablespoon of vegetable oil, horseradish, salt to taste. Boil the washed leaves of young nettle in salted water until tender, put in a colander, let the water drain, chop on a board, sprinkle with flour, add 2-3 tablespoons of nettle broth, mix and cook again, stirring constantly, until volume increases. Then add grated horseradish, onion fried in vegetable oil, mix and serve with cereal dishes as a seasoning.

Salted nettle: 1 kg of nettle, 50 g of salt. Wash young shoots and leaves of nettle, chop, put in three-liter jars and salt.

Nettle juice: 1 kg of young nettle, 1 liter of water. Pass young shoots and leaves of nettle through a meat grinder, add 0.5 l of cold boiled water, mix, squeeze the juice through gauze. Pass the remaining pomace again through a meat grinder, dilute with water and squeeze out the juice. Combine it with the first portion of juice and mix.

Nettle oil: 500 g butter, 65 g minced nettle and clover leaves, 35 g grated horseradish. Grinded nettle and clover in a meat grinder mixed with grated horseradish and butter. Use for sandwiches and as a seasoning for ready-made cereal dishes.

Stuffing for pies: 1 kg of young nettles, 5 eggs, 100 g of rice. Pour boiling water over young leaves and shoots of nettle and soak in it for 5 minutes, put on a sieve, let water drain, chop, mix with boiled rice and chopped boiled egg. Salt to taste.

Plantain dishes have a beneficial effect on gastric and duodenal ulcers, gastritis, colitis, and diabetes. Plantain has a tonic effect, increasing appetite, mood, performance, and hemoglobin levels in the blood. For cooking, young plantain leaves are used:

Plantain salad: 150 g of young plantain leaves, 50 g of green or onion, a spoonful of grated horseradish, 30 g of nettle, egg, 30 g of sour cream, salt, citric acid to taste. Before preparing the salad, dip nettle and plantain in boiling water, let the water drain, finely chop.

Plantain stewed with greens: 200 g of plant leaves, 50 g of green onions, 30 g of carrots, 50 g of primrose, 10 g of wheat flour, 10 g of butter. Rinse and chop plantain leaves, simmer in a small amount of water. 20-25 minutes before readiness, add browned onions. When the herbs are soft, season them with flour, salt and pepper.

Psyllium juice: can be extracted with an electric juicer or a manual screw press. It is well wrung out from leaves pre-soaked for 1-2 hours. The juice flowing out of the juicer can be filtered through a linen bag. For long-term storage, the juice is pasteurized and hot poured into well-washed glass jars scalded with boiling water. Jars with juice are rolled up with lids, pasteurized for 20 minutes at a temperature of 85 degrees. Apply 30-50 ml 3 times a day before meals for 2-4 weeks, especially in spring and autumn.

Plantain syrup: chop young leaves and carefully place in a jar. Through each centimeter of the layer, pour abundantly with honey or sprinkle with sugar. Condensing the mass, fill the entire jar. Plantain insist on honey (sugar) for about 10 days, then drain the resulting syrup. Apply for inflammation of the upper respiratory tract, cough, stomach and intestinal diseases.

Knotweed (bird mountaineer) is used fresh or dried, harvesting for future use. Knotweed has a tonic, diuretic, anti-inflammatory effect, which allows us to recommend it for respiratory diseases, bleeding, diathesis, obesity, diabetes, psoriatic arthritis.

Knotweed caviar: 100 g of knotweed, 10 g of carrots, 5 g of dill, 10 g of onions, 15 ml of table vinegar, 5 g of vegetable oil, 1 g of mustard. Cook washed greens and carrots until half cooked, pass through a meat grinder, add browned onions, stew again, cool, season with vegetable oil and mustard.

Knotweed and nettle puree: Washed knotweed and nettle leaves (various quantities) grind in a meat grinder and salt to taste (2 tablespoons per serving). Use puree as a seasoning for the second meat and fish dishes. You can add 1-2 tablespoons per serving to salads.

Knotweed (water pepper) and Knotweed (kidney grass) are used as hemostatic agents in gynecology, as well as laxatives for hemorrhoids. The above recipes for knotweed dishes are also acceptable for these plants. Salads with apples, red peppers, green peas, salted and fresh cabbage are prepared from chicory. Chicory is served stewed with egg, fried potatoes, grated cheese, in an omelette. Cultivated rhizomes are mainly used to make coffee substitutes.

Chicory salad: 200 g young chicory shoots, 10 g margarine, salt to taste. Rinse the chicory thoroughly, cut into pieces 2-3 cm long, simmer with margarine for 20 minutes, after adding salt. Cool and sprinkle with finely chopped parsley.

Soup dressing: grind the washed chicory leaves in a meat grinder, add salt and use for seasoning soups at the rate of: 1 tablespoon per serving of soup.

Chicory salad with orange: 4 bunches of chicory, 1 large orange, salt, half a teaspoon of sugar, black pepper, lemon juice. Mix finely chopped chicory with an orange - chop the pulp, add a little salt, add sugar, a pinch of black pepper and pour over with vegetable oil.

Calendula and tricolor violet have anti-inflammatory and wound healing properties. In addition, calendula has a choleretic, antimicrobial and antiviral effect. The nutritional value of calendula is that its flowers can be used as a side dish for stews, soups, salads.

Calendula drink: 50 g of dried calendula, 2 cups of viburnum juice, 1 cup of honey, 3 liters of water. Boil calendula for 30 minutes, leave in a sealed container to infuse for 12 hours, strain through a sieve or cheesecloth, add viburnum juice and honey. Mix and bottle. Store in a cool place.

Soup dressing: calendula flower baskets, dried in a ventilated area, dried in the oven, crushed in a cotton bag, sifted and used for soups at the rate of: 1 teaspoon of dressing for 1 serving of soup.

Salad with calendula: 500 g boiled potatoes, 50 g green onions, 15 marigold flower baskets, 100 g salad dressing. For 0.5 l salad dressing: 350 g vegetable oil, 150 ml 3% vinegar, 20 g sugar, 1 g ground pepper, 10 g salt. Cut potatoes into slices, mix with chopped onion and calendula, pour salad dressing. To prepare salad dressing, ingredients must be mixed. Pour the dressing into a bottle and store in the refrigerator.

Vegetable salad with calendula: 100 g of fresh cucumbers, 60 g of green onions, 60 g of calendula flower baskets, 1 egg, 40 g of sour cream, spices, dill to taste. Peel cucumbers and cut into thin slices. Chop thoroughly washed onion and calendula with a knife, put on a plate, decorate with boiled egg slices. Put sour cream in the center of the salad. Salt, sprinkle with chopped dill.

Burdock nutritional value can replace carrots, parsley, parsnips. Burdock roots can be eaten raw, boiled, baked, fried. Burdock as a vegetable plant has long been recognized in Japan and is cultivated there under the name "gobo". It has a tender stem and a thick, juicy root. As a vegetable plant cultivated in France, Belgium, USA, China. Burdock roots can be put in soup instead of potatoes and roots, cutlets and cakes can be made from them. They are especially tasty baked and fried.

Burdock salad: 150 g burdock leaves, 30 g horseradish, 50 g green onions, 20 g sour cream, salt. Dip the washed burdock leaves in boiling water for 1-2 minutes, dry slightly, chop. Mix with chopped onion, salt, add grated horseradish and season with sour cream.

Burdock puree: 1 kg of burdock leaves, 100 g of sorrel, 100 g of salt, 25 g of dill, pepper to taste. Grind burdock leaves in a meat grinder, add salt, pepper, sorrel, mix, put in a three-liter jar and store in the refrigerator. Use for cooking soups, salads, as seasonings for meat, fish and cereal dishes.

Burdock jam: 1 kg of burdock roots, 1 liter of water, 50 g of vinegar essence. Carefully pour the vinegar essence into the water and bring to a boil. In a boiling liquid, lower the burdock roots chopped in a meat grinder and cook for 2 hours. Jam served with tea, used to make marmalade and other sweet dishes.

Burdock root coffee: grind the washed roots with a knife, dry, roast in the oven until brown and grind in a mill. Brew at the rate of 1-2 teaspoons per 1 cup of boiling water.

Burdock leaf soup: 250 g burdock, 80 g onion, 150 g potatoes, 20 g butter, salt, pepper to taste. Boil the peeled potatoes and rice until tender. Add chopped burdock leaves and browned onions to the soup 10-15 minutes before serving. Recommended for patients with diabetes mellitus, kidney disease, gastric ulcer, gastritis, bladder stones.

The anti-inflammatory properties of tricolor violet are associated with the presence of essential oil and substances in the aerial part of the plant that have an anti-inflammatory effect in the gastrointestinal tract, facilitating the excretion of sputum. Violet preparations are used independently in the form of infusions and decoctions, as well as in mixtures with other medicinal plants of a similar effect. Violet is brewed with green tea and drunk like regular tea.

A series of tripartite is used in folk medicine for chronic skin diseases. Grass or a mixture of succession with other herbs has diuretic, diaphoretic, anti-inflammatory properties and a normalizing effect on metabolism. For ingestion, an infusion of herb string is prepared, used for baths, washing and rubbing, and fresh string is added in small quantities to salads.

• What wild plants are edible?
• What dishes can be prepared from weed?
• How not to stay hungry in the country?

Great benefits of wild plants, that is, a weed that you can not only eat, but at the same time receive great gratitude from your slender body and strengthened body. Lady 40 plus goes to the country for health and for a chance to learn new tastes of amazing culinary dishes.

Wild plants are not only edible, but also useful. He went out into the garden, broke through the weed bed, washed it, cut it, fried it lightly, poured it with egg mash and the omelet was ready for breakfast.

Read this article:

From wild plants you can cook delicious and healthy dishes

Winter vegetables are depleted of their vitamin composition, and expensive young cucumbers and tomatoes are questioned in their rapid spring cultivation.

Wild plants - here they are, full of vitamins and nutrients. For example, they contain a lot of ascorbic acid (nettle), iron and carotene (more than carrots). Plant salads are prepared in the same way as regular salads. Only use for them you need young and tender parts. A metal container for salads is not used. If the wild plant is bitter in taste, then the dish is seasoned with vegetable oil or sour cream. If the leaves of plants are sweetish or bland, sour sauces, seasonings with hot peppers are suitable for dressing.

Here is a letter in the newspaper that prompted the idea to introduce wild plants into your summer diet:

“I never drank or smoked, I ate everything from the market and suddenly, like a bolt from the blue, the verdict of doctors: cirrhosis of the liver. At the first moment, the hands dropped, the pressure rose. She lay "dead" and cried all the time. What to do? At night, I had a dream that I was walking in a meadow, and the grasses and flowers of the field were bowing to me, wrapping their legs around me, they wouldn’t let me go ... I woke up, remembered the dream, and as if a clear thought came to mind, I’ll go to the dacha to a relative. I have been calling for a long time. She has no time to go there, she nurses her grandson. It is not good for the earth to be unattended. So I packed up and left. When I was already there, my soul rejoiced, everything is green, in flowers, the sun is reflected in the dew. And it became easy on the soul. I prayed and thanked the Lord for such beauty, asked him to bless me both for work and for my health. I went to the garden and began to break through the beds from the weed. Ate salads from leaves and herbs, the first vegetables. I didn't add salt, only a little lean oil. She also brewed teas from herbs of different colors. And I did not want any meat, or sausages, or anything else. Who knows, maybe the body required it. The bitterness in the mouth gradually disappeared, the heaviness from the body was gone. From morning to evening in nature. Slept well at night. And the words of the prayers themselves spilled out of me and such as if I knew them. In the morning I got up with a prayer, and in the evening I went to bed with a prayer... So a month passed. I don’t ask to be believed, but when I came to the doctor for a check-up, he said that I was healthy ... And then, there’s nothing to write about. I live and enjoy life, I thank the Lord. And one more joy, I bought a small dacha for myself, I put things in order there, I bow to the earth and herbs.

Garlic and onion arrows

Are you throwing them away? But in vain! They contain the most juice and vitamins.

Garnish of arrows of garlic and onions. Rinse under water, cut into pieces and fry lightly in vegetable oil. This is a wonderful side dish. You can add a little tomato juice, a little salt and add sugar. Protomit. Stewed garlic arrows with tomato can be harvested for the winter and just eat.

We marinate. Arrows of garlic can be pickled for the winter. Put them in jars, pour brine, like on tomatoes, 15 minutes in a water bath and roll up.

Cutlets from bow arrows. Cut the arrows into rings 2-3 mm. Add a raw egg and flour (you can semolina). Salt, mix and fry the pancakes. Fast and delicious! Bow arrows should not be old, if a piece chews well, then you can cook dishes from it.

Garnish of bow arrows. Cut onion arrows the length of the little finger and lightly fry in vegetable oil. Add a spoonful of sour cream and simmer a little. Real jam.

Onion arrows can be cut into thin circles and added to salads, soups and broths. It's beautiful and fragrant.

Mashed wild plants are better than mashed potatoes

Swan puree. Separate the quinoa leaves from the stems and boil for 7 minutes. Drain the water. Grind the leaves in a blender, salt and add butter (creamy for fat content, lean for harmony).

Puree from young burdock leaves. If the leaves are slightly bitter, soak them in water for half an hour. Boil and twist in a meat grinder. Add salt and spices to taste. You can add cream. Puree can also be prepared from the roots of this useful plant.

Refueling

You can prepare dressing from burdock and other wild plants for the winter:

• burdock leaves (2 kg.);
• sorrel (700 gr.);
• dill (250 gr.);
• spices to taste;
• without salt.

Twist all the greens in a meat grinder and add spices. Transfer to a jar and store in the refrigerator.