Recipes for dishes made from wild herbs. Herbs: types of herbs, culinary uses and flavor combinations. Green cabbage soup from fireweed tea

Try cooking delicious dishes from cultural and wild plants. These dishes will enrich your body with the missing carbohydrates, proteins, fats, vitamins and other beneficial substances.

To prepare them, you need to have patience and a desire to feed your family delicious food.

I've been cooking for several years now delicious dishes from cultural and wild plants and all the dishes delight my family, friends and acquaintances. All plants must be collected while they have tender leaves or sprouts. If you want to use cultivated and wild plants for food all summer, then you need to cut off the overgrown parts so that new young shoots will grow again and tender leaves will appear.

SALADS

Salad dressing . 50 grams of vegetable oil (preferably olive), 50 grams of 4% apple cider vinegar, salt, ground black pepper and sugar to taste. Mix everything and use for dressing salads and vinaigrettes.

Spring salad. Place a bunch of young dandelion leaves in salted cold water for 30 minutes to remove the bitterness. Pour boiling water over young leaves of coltsfoot and nettle and chop. Add chopped sorrel, green onions, dill, radishes.

I take the quantity arbitrarily, try to take about 1-2 handfuls for the first time. If the sorrel is no longer young, then it is better to abandon it. Chop 1-2 boiled eggs. Mix all the chopped ingredients, add a chopped bunch of young dandelion leaves.

Salt and pepper to taste. Finally, add sour cream or homemade mayonnaise. Fans of vegetable oil can add olive oil; I would recommend adding a teaspoon of apple cider vinegar. The salad can be decorated with lungwort flowers. Beautiful and tasty. Bon appetit!

Green salad . Boil 1-2 eggs, cool. Chop the green onions (base), add salt and mix with a spoon, you can even grind until the juice appears. Salt can be replaced with soy sauce. Add chopped parsley, dill and tender leaves to the onion. Add scalded and chopped young nettle sprouts.

Peel the eggs, cut into cubes, put in the salad. Cut the radish into strips or pass through a coarse grater. Mix the salad, season with sour cream. Greens must be taken in the same proportion.

Vitamin clover salad . Prepared greens: stinging nettle, onion (you can use any one), about 50 grams of sorrel sorrel and unopened buds of meadow clover, finely chop, add salt (instead of salt, sometimes I put a little bouillon cube or dry chicken broth). Lightly grind everything with a wooden spoon and season with sour cream or mayonnaise.

Carrot salad with nettles . 50 grams of carrots through a grater, add 20 grams of washed and chopped nettles, crushed garlic and 10 walnut kernels. Season with mayonnaise with the addition of lemon juice; mayonnaise can be replaced with sour cream. Decorate with sprigs of greenery.

Dandelion leaf salad. Rinse 75 grams of young dandelion leaves well in running water and place in salt water for 30 minutes. Place in a colander, drain and chop. Add 5 grams of grated horseradish, 10 grams of sour cream with lemon juice, mix everything. Garnish the salad with a boiled egg and cut into slices.

Dream salad . Scald 70 g of dream with boiling water several times. Chop and mix with 20 g of washed and chopped young oxalis leaves. Season with vegetable oil.

Salad of young shoots of wild garlic . Place well-washed wild garlic leaves in boiling water for 2-3 minutes and allow the water to drain. Boil the meat separately. 40 grams of boiled meat, cut into strips, are placed in a salad bowl. Prepared wild garlic sprinkled with apple cider vinegar is placed on top of the meat. Add salt to taste.

SOUPS

Vitamin soup . Place chopped potatoes and onions into boiling water. Cook until done, add salt and pepper to taste, and you can add a bouillon cube. While the potatoes are cooking, prepare the green plants: pour boiling water over the nettles and chop them. To prevent the nettle from burning, I wear gloves.

We also chop the young leaves of sorrel, sorrel, and radishes and add them to the nettles. Add chopped herbs to the prepared broth and bring to a boil. While our soup is boiling, beat 2-3 raw eggs in a separate bowl. Add in a thin stream to the boiling soup, stirring constantly.

After boiling, cover with a lid, turn off the heat and leave for another 10-15 minutes. Before serving, add chopped dill and parsley to a bowl of soup and season with sour cream. Bon appetit!

Cabbage soup with sorrel and clover . Place chopped potatoes in 300 grams of boiling meat broth and cook until the potatoes are ready, add salt and spices to taste. Sauté one grated carrot and finely chopped onion in butter.

Add chopped sorrel and clover leaves to the vegetables. Mix the herbs and vegetables well and add to the broth. Boil. Then cover with a lid and turn off the heat. The cabbage soup is ready. Serve with sour cream and chopped parsley.

Spring okroshka . 30 grams of boiled potatoes, 25-6-30 grams of boiled meat, cut into cubes, as for a salad. Chop 20g of green onions (learn about the benefits of green onions) and watercress leaves and 8g of dill. Grind 20g of cucumber grass with salt (salt to taste) until juice appears.

Finely chop the white of one egg, grind the yolk with 10g of sour cream, 4g of ready-made mustard and dilute with kvass (350 grams). Add crushed cucumber grass and chopped produce to the mixture with kvass and mix gently. Serve with sour cream.

Homemade Botvinya . Simmer 30 grams of young nettles and spinach. Separately, simmer 50 grams of sorrel. Add everything together to 300 grams of bread kvass, add salt and sugar. Serve botvinya with boiled fish, cucumbers and lettuce.

Cream soup with oat root . Prepare broth from 5 grams of meat, salt and spices. Boil 50 grams of oat root vegetables in salted water and rub through a sieve. Place the resulting mass in the broth and bring to a boil. Add dill and sour cream to the prepared puree soup.

SECOND COURSESA

Pilaf with nettles. Collect only emerging young leaves and sprouts of nettle. Rinse thoroughly in several waters. do not drain the water, but collect the nettles themselves so that the sand remains at the bottom. When processing nettles, use gloves; they will protect you from burns.

Peel 1-2 medium onions and chop thinly. Pour about 0.5-1 cup of vegetable oil into a cast iron pot, add onion and fry. While the onion is frying, grate 2-3 carrots using a coarse grater or finely chop them with a knife.

Place in onion (), add 0.5 cups of water and simmer covered over low heat for 5-10 minutes. Meanwhile, chop the nettles and add to the stewed vegetables. You can add a bouillon cube or salt to taste.

While all this is stewing, rinse 1-2 cups of rice (any kind, even steamed) and carefully place it on the vegetables and nettles with a slotted spoon or spoon. Level the surface ( do not stir!) and add water (can be cold or boiling water).

Pour enough water to cover the rice by 4 centimeters. Over medium heat, quickly bring to a boil. After boiling, taste the salt and add as needed. When the water on the surface of the rice has evaporated, carefully turn the top layer of rice over with a slotted spoon or spoon, reduce the heat, and cover tightly with a lid to prevent air from entering. You can also cover the lid with a napkin.

Reduce heat to low and leave for another 10-15 minutes. After this, turn off the heat and leave for 5-10 minutes for the rice to swell. Before serving, mix thoroughly and serve sprinkled with herbs on top. Mix carefully, do not touch the burnt part. This also happens.

GREEN PUREE. Fry 2-3 heads of finely chopped onion in vegetable oil. Prepare green herbs. Take equal quantities (about 20 grams) of leaves of young honey, plantain, hogweed, mallow, sorrel or sorrel, add a little green onion and rinse everything thoroughly.

Pass through a meat grinder, add a little dried flour, salt, spices if desired (you can add a bouillon cube). Transfer the resulting green mass into a frying pan and simmer for about 10 minutes, covered, over low heat after boiling. The puree is ready.

Millet balls with nettles . Cook viscous millet porridge, add scalded and chopped nettles. Put salt, one egg, you can put a tablespoon of mayonnaise or sour cream. Form into balls and fry on both sides in a small amount of vegetable oil. Bring until ready in the microwave.

Omelet with nettles . Finely chop the well-washed nettle shoots and place them in a frying pan with heated vegetable oil. Mix well and pour in the egg mixture. Cover with a lid and bring to readiness over low heat. Salt and pepper to taste.

Omelette with sorrel . Fry the onions in vegetable or butter, add scalded and chopped sorrel. Mix quickly and pour in the egg mixture. Salt to taste. Bring to readiness over low heat.

My favorite pasties . There has not yet been a single person who, having tasted my pasties with grass, did not say that they were very tasty. Try it too, maybe your family will also admire their taste.

First, let's prepare the dough. The dough is prepared from water, salt and flour; add a pinch of soda to the flour. Knead the dough and leave for 20-30 minutes, covered with a towel. The dough should look like dumplings.

Prepare the filling. Wash 500 grams of young nettle leaves (I process them with gloves on), place in a colander to drain, and chop. Wash and chop dandelion leaves (about a handful). Add 500 grams of washed and chopped honey leaves. In a large frying pan, fry 2-3 chopped onions in vegetable oil.

When the onions turn golden, add the prepared green herbs. Add salt and pepper to taste (you can add a bouillon cube). Stir for 2-3 minutes, close the lid, turn off the heat and leave for 10 minutes. The filling for the chebureks is ready. Transfer to a plate to cool.

Make a sausage from the dough, cut into pieces of the desired size, about the size of a fist. Roll out a not very thin round flatbread (like dumplings or manti), put the filling on half of the flatbread, smooth it out, pour in a little of the resulting juice, cover with the other half, press lightly, then run the edge of the plate along the semicircle.

Bake 2 pieces in a dry frying pan. Place the finished chebureks on a plate in a heap, crosswise, two at a time, brushing each cheburek with melted butter. Fans of fried chebureks can fry them in vegetable oil. Bon appetit!

Green dumplings . Have you tried dumplings made from green plants? Let's try! I won’t describe the dough, since the dough is ordinary dumpling dough. But the filling is unusual.

For the filling you will need 2-3 boiled eggs and all the greens that you picked from your garden, field or forest. I take the quantity arbitrarily, but for the first time, if you have never made dumplings like this, take a bunch of each herb.

Take a bunch of honey (), tender shoots of nettles, sorrel, green onions and about half a bunch of dandelion leaves. Place the dandelion in salt water for 20 minutes and then scald with boiling water to remove the bitterness.

Chop everything, add chopped eggs, add half a bouillon cube and stir. Add salt if necessary. The filling is ready. Make dumplings or dumplings, boil in water with salt or a bouillon cube and serve as a second course without broth with sour cream. If you have high acidity, then do not add sorrel or add less bunch.

This filling can also be used to make pies. In this case, you can add boiled rice to this filling. And remember: the greens must be very young. If the leaves have already become coarse, then the green herbs need to be boiled or simmered a little.

Fried dandelion rosettes . Collect dandelion rosettes and keep them in the shade so that the insects run away. Place in cold water for 20 minutes. Boil in salted water, let drain. Sprinkle with breadcrumbs and fry. Separately prepare pieces of fried or stewed meat. Mix fried dandelion rosettes and prepared meat. Serve hot.

Read about the beneficial properties of dandelion.

DESSERT

Delicious dandelion jam

Dandelion jam promotes weight loss and cleansing of the body.

First way . Collect 100 dandelion flowers. As they are collected, flower baskets should be laid out in a thin layer on newspaper to remove insects from the flowers. Wash the collected baskets thoroughly in several waters to remove soil. Soak in plenty of cold water to remove bitterness. After an hour, place the flowers in a colander to drain.

Prepare syrup. One kilogram of sugar is taken per liter of water. For 100 dandelion flowers, take 2-2.5 liters of water and, accordingly, 2-2.5 kg of sugar. Place the flowers in an enamel bowl in which the jam will be cooked.

Carefully pour in the hot syrup and leave until completely cool. You can close it with a lid. Place the cooled “half-jam” on the fire and bring to a boil. Cool again at room temperature.

The second time, bring to a boil, chop and add 2-3 lemons to the jam and, skimming off the foam, boil the jam for another 10-15 minutes. That's it, the jam is ready.

Place the hot jam into clean jars, scalded with boiling water, and close with regular lids.

Second way making jam from dandelion flower baskets. Process the dandelions as in the first case, then add 2-2.5 liters of water, bring to a boil, boil for 5 minutes. Drain the water from the dandelions into an enamel pan, squeeze out the water in which they were boiled from the dandelions and add to the pan. Measure the amount of liquid formed.

Add one kilogram of sugar per liter of liquid. Boil the resulting mixture for 5 minutes. Add 2-3 lemons, cut into pieces or you can squeeze the juice. Boil for another 5-10 minutes. Just like in the first case, pour it hot into jars, close with regular lids, and store.

I recently read that instead of lemons, you can put finely chopped sorrel in jam. I want to try it this year. I will definitely write about the results.

Candied roots of calamus, burdock, dandelion, elecampane and ginger

In late autumn, thick parts of the roots of calamus, burdock, dandelion, and elecampane are collected, and delicious candied fruits can be made from ginger root now, since ginger root is on sale. Burdock roots must be in the first year of ripening (burdock does not bloom in the first year, blooms in the second year of its life, then dies).

One kilogram of any roots is thoroughly washed, thin roots are removed, and cut into circles. Place the prepared roots in boiling water and boil for 10-15 minutes. Using a slotted spoon, transfer the roots to a colander to drain.

Boil syrup from one glass of water and one kilogram of sugar. Place the roots into the prepared syrup and cook for 30 minutes. Leave the finished candied fruits in the syrup for some time. Remove with a slotted spoon and dry in the oven or air.

Candied roots of calamus, burdock, dandelion, elecampane and ginger will help not only with sore throats, flu and colds, but can also prevent them.

TEA, DRINKS AND KVASS

Strawberry tea. Rinse the porcelain teapot with boiling water. Add 10 grams of strawberry leaves to a mixture of dried St. John's wort and mint leaves (2 grams each) and pour into a heated kettle. Pour 200 grams of boiling water and let it brew for 7-10 minutes, covering the kettle with a towel. Before serving, pour tea into the bowl and pour it back into the teapot to make the tea stronger.

General strengthening tea . Take 6 grams of rose hips and sea buckthorn, 2 grams of licorice and yarrow herb, add 3 grams of dandelion root. Pour boiling water (200 ml) into this mixture and boil for 10 minutes over medium heat, avoiding boiling. Let it brew for 10 minutes, strain and add 20 grams of honey. The tea is ready to drink.

Multivitamin tea . Mash a teaspoon of rose hips and black currants in a mortar, add 1-2 teaspoons of green tea (black tea lovers can add black tea, not green). Then brew 2 teaspoons of the mixture with 0.5 liters of boiling water. Leave for about 15 minutes. Tea is ready.

Tea sweatshop . Take raspberry fruits, linden inflorescences, black tea in equal quantities. This tea will help with colds. You can't drink before going out.

Soothing tea . Take 2 teaspoons of mint and shamrock, add one teaspoon and one spoon of valerian roots, hops and 3 tbsp. spoons of green tea. Mix everything and put it in a jar. Brew tea at the rate of 1 tsp. mixture per 400 grams of boiling water. Drink in the evening if you have poor sleep.

Drink "Tea balm" . Boiling water is poured halfway into a porcelain teapot and left to warm up. Prepare the following mixture: 5 grams of dried mint, chamomile and premium-grade dry black or green tea. Remove the water from the kettle, add the prepared mixture and brew 200 ml of boiling water, leave for 5-8 minutes and serve.

Drink made from pine needles . Rinse 40 g of pine needles well and put in 215 ml of water, 8 g of sugar, 1 g of lemon zest. Boil everything for 30 minutes, covering it tightly with a lid over medium heat (so that there is no rapid boiling). Strain, cool, add 3 g of lemon juice, stir.

Drink "Nine Forces" . Cut 80 grams of fresh elecampane roots and add 200 ml of water. Boil over low heat for 20 minutes. Add 20 grams of sugar, strain. Strain the resulting broth, add 20 grams of cranberry juice and cool. If more than 20 grams of water has boiled away, then you need to add boiled water to 200 grams and bring to a boil. Cool before serving.

Rhubarb kvass. Finely chop 30 grams of washed rhubarb and add 200 ml of cold water and let it boil. Let the resulting broth brew for 2-3 hours, covered with a lid and a towel. Strain, add 1 gram of yeast diluted in water and 20 grams of sugar, set to ferment. When it stops fermenting, the kvass is ready for use.

Bird cherry kvass . Lightly mash washed and peeled bird cherry berries (50 grams) and pour hot boiled water (320 ml). Bring to a boil, leave for 3 hours, strain. Pour 2 grams of yeast diluted in warm water, 0.2 grams of citric acid and leave to ferment. When the fermentation process is over, the kvass is ready.

Kvass with thyme . Take 200 ml of ready-made kvass, best home-made kvass. Boil 4 g of dried thyme in a small amount of kvass, pour into the kvass, add 10 g of sugar. Leave for 10-12 hours. Drink chilled.

Sea buckthorn fizzy . Take 20 g of chilled sea buckthorn juice, 25 g of chilled egg white, 10 ml of chilled lemon juice, and 10 g of edible ice. Stir everything for about 2 minutes, pour into a tall glass and add 40 ml of sparkling water. Using this technology, you can prepare saline from the juices of blueberries, blueberries, currants, etc.

You can read about the use of sea buckthorn in folk medicine.

If you want to try cooking vegetarian dishes from cultivated and wild plants, you can find recipes for delicious dishes .

Bon appetit!

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.

Dishes from medicinal plants

It turns out that in the vast expanses of our country there are about 1000 different wild herbs that can be eaten. This is a huge wealth, but, unfortunately, we do not always know how to use it rationally. Modern housewives are quite skeptical about using uncultivated plants in everyday cuisine. And in vain! After all, some of them add piquancy to seemingly simple dishes. For example, if you add a little oregano to meat when boiling or frying, the food will turn out to be unusually aromatic and tasty. It’s a pleasure to drink tea brewed with raspberry, currant or strawberry leaves collected in the forest or in the garden.

Interesting!

Our ancestors knew about this and used wild herbs not only as medicines, but also as a wonderful addition to the daily diet. In many countries these traditions have been preserved to this day. For example, in France, many culinary masterpieces are prepared with the addition of tender dandelion leaves, which grow in huge quantities in our meadows and lawns. And in Japan, cooks add young burdock greens to dishes.

Our ancestors called many wild plants “vegetables” for their beneficial qualities for the body.

It’s not for nothing that edible spring greens are called a spring of health, because they simply contain a huge amount of useful substances (vitamins, microelements, fiber, organic acids, etc.). By adding plants to your diet, you will reap great benefits. They not only significantly improve the taste of dishes, but also help the body cope with ailments, especially in the gastrointestinal tract. Medicinal plants used as food inhibit fermentation in the intestines, regulate the acidity of the internal environment of the body, help cope with dysbacteriosis and provide a lot of other equally useful services. So why not use these forces to fight diseases?

You might say that it is much easier to go to the market and buy a whole range of different vegetables and fruits than to waste time and effort searching for herbs in the fields and forests. Of course, on the one hand, this is true. On the other hand, who can guarantee that market goods are not collected from the nearest landfill, but are as rich in useful substances as the plants you lovingly collected yourself? In addition, you can easily grow some plants in your garden plots. Then you will know for sure that they do not contain harmful substances, and what you grow yourself is always so tasty to eat!

Grass yarrow included in a variety of teas: gastric, laxative teas, choleretic, hemostatic. This plant has a wide range of actions (anti-inflammatory and wound-healing effect) and is used to treat inflammatory processes in the stomach and intestines, ulcers, and as a hemostatic agent for hemorrhoids.

Salad with yarrow

50 g yarrow herb, 150 g sauerkraut, 25 g green onions, 15 g vegetable oil, salt, pepper, table vinegar to taste.

Rinse the cabbage to remove excess salt, add chopped onion and young yarrow leaves (pre-soak in boiling water for 1 minute). Stir, season with vegetable oil and add spices.

Salad is very useful for diseases of the gastrointestinal tract (but not during exacerbation of processes accompanied by an increase in the acidity of gastric juice), with increased bleeding, as a general tonic.

Drink with yarrow

20 g of dry leaves with yarrow flowers, 2 glasses of cranberry juice, 1 glass of honey, 1 liter of water.

Pour hot water over the yarrow herb, boil in a sealed container for 5-6 minutes, leave for 2-3 hours, strain. Then add cranberry juice and honey. Stir, pour into dark glass bottles and seal. Store in a cool, dark place.

Drink instead of tea or mineral water. This drink tones the body well and quenches thirst.

St. John's wort– a plant containing tannins, and therefore has an anti-inflammatory effect. In addition, it helps to normalize intestinal motility, and therefore improves digestion.

St. John's wort tea

100 g of St. John's wort herb, 200 g of oregano herb, 50 g of dried rose hips, 50 g of garden currant leaves, 50 g of raspberry leaves, 50 g of wild strawberry leaves.

Grind and mix the plant materials. Use as regular tea leaves.

Tea with St. John's wort can be drunk by all people who have problems with the gastrointestinal tract. In addition, it perfectly fights thirst on hot summer days. Currant leaves are a source of various vitamins, including vitamin C. And due to the wonderful aroma, herbal tea drunk on an empty stomach increases appetite, as it improves the production of digestive juices.

Interesting!

Be aware that plants cannot be collected where the air is polluted (for example, within the city or along roadsides), as they accumulate harmful substances in their composition. It must be said that this also applies to other plants.

In addition, due to the bitterness content, dandelion should not be eaten without preliminary processing, otherwise your dishes will taste quite unpleasant. Before cooking, soak the leaves briefly in cold salted water (15-20 minutes). If you are using the roots, boil them in salted water before cooking. The bitterness will go away, and you can cook surprisingly healthy and tasty dishes.

Dandelion salad

100 g dandelion leaves, 50 g green onions, 25 g parsley, 15 g vegetable oil, salt, dill to taste.

Chop the pre-treated leaves with a knife. Chop parsley, green onions, mix with dandelion leaves. Season the salad with vegetable oil and salt. You can add spices to taste. Top with dill.

Few people know that dandelion root powder can replace coffee. This recipe is suitable for those who for some reason cannot drink coffee, but cannot give it up. These are patients with gastritis, peptic ulcers, hypertension, suffering from liver and kidney diseases.

"Coffee" drink made from dandelion roots

To prepare coffee powder, take cleanly washed and dried dandelion roots. Fry them in the oven until browned, grind in a coffee grinder or mortar until a fine, homogeneous powder is obtained. It is this powder that can be brewed like regular coffee, or brewed in a coffee maker.

Enjoys universal fame stinging nettle. In terms of protein content, it is not inferior to plants such as legumes and soybeans. In folk medicine, this herb is known for its hemostatic properties. Therefore, nettle is used for hemorrhoids, uterine, nasal, and gastrointestinal bleeding. In addition, its leaves are components of many stomachic, laxative, vitamin and choleretic teas.

Nettle salad

200 g of young green nettle leaves, 30 g of green onions, 20 g of parsley, 25 g of walnut kernels, vegetable oil, spices, salt to taste.

Pour boiling water over the nettle leaves, washed under running water, for 5 minutes. Then drain the water and chop the leaves with a knife. Crush the walnut kernels (you can pre-fry them in a dry frying pan over low heat). Season the salad with vegetable oil, add salt and spices. Sprinkle finely chopped herbs on top.

Omelet with nettles

100 g fresh nettle leaves, 2 eggs.

Break the eggs and mix with chopped nettle leaves. You can fry the omelet in olive or sunflower oil or steam the omelet. Serve garnished with herbs: parsley, green onions, basil, dill, etc.

Nettle drink with milk and honey

4 tbsp. spoons of nettle juice, 1 glass of boiled milk, 2 tbsp. spoons of honey, 1 glass of water.

Dissolve honey in water, add nettle juice and milk, mix everything well. After cooling in the refrigerator, you can drink.

Since ancient times people have used plantain for wound healing. Plantain fights inflammation well, has an analgesic and hemostatic effect. Promotes the secretion of gastric juice, therefore it is included in delicious preparations; and an infusion of its seeds helps to cope with chronic constipation.

Plantain leaf salad

100 g fresh plantain leaves, 50 g fresh nettle leaves, 80 g onions, 1 egg, 40 g low-fat sour cream, salt, pepper, table vinegar to taste.

Place washed plantain and nettle leaves in boiling water for 1-2 minutes, remove, drain, and chop with a knife. Add chopped onion, salt, pepper, vinegar to taste. Hard-boil the egg, chop it, add it to the salad, pour sour cream over the dish. Instead of sour cream, you can use vegetable oil.

Tansy contains components that accelerate the healing of stomach and duodenal ulcers even if it cannot be cured by any other means (especially using pharmacological agents). There is evidence that tansy also helps with colitis and enteritis. And preparations prepared from the flowers of the plant have an anthelmintic effect.

Powder from tansy flower baskets

Grind the dried tansy flower baskets and sift through a fine sieve. The resulting powder can be added to first and second courses to improve the aroma. Tansy especially harmonizes with game dishes.

One of the main plants used as bitters (or palatable herbs) is sagebrush. It enhances the activity of the glands of the stomach and intestines, and also has an anti-inflammatory and choleretic effect.

Interestingly, the plant enhances the healing effect of other medicinal herbs, and therefore it can be used in combination with other plants: mint, sage, cranberry, garlic, etc. However, you should know that with long-term use, wormwood can irritate the mucous membranes of the gastrointestinal tract. intestinal tract (in addition, it contains a lot of bitterness). And as a result, instead of a beneficial effect, the exact opposite is obtained - in the form of an exacerbation of the disease.

Marinated meat with wormwood

15 g of dry wormwood leaves, 0.5 kg of veal, 0.5 l of marinade.

Place a gauze bag with wormwood leaves into the marinade. Then put the meat there and soak it together with wormwood for 3-5 hours. After this, the meat is ready for cooking. It can be stewed or fried.

Wormwood-honey-cranberry drink

5 g of dry wormwood leaves, 25 g of cranberries, 50 g of honey, 1 liter of water.

Pour 1 glass of water over wormwood and boil over low heat for 15-20 minutes. Cool, strain the broth through cheesecloth. Dissolve honey in the broth. Add the juice squeezed from the cranberries and all the remaining water. Mix well and leave for 2 hours.

Before serving, you can chill or place pieces of ice in glasses.

What is the most common aromatic plant that we grow even in our summer cottages? Of course it is peppermint! This is an aromatic herb, and products made from it not only calm the nervous system when it is overexcited, but also have a positive effect on the stomach and intestines. Mint can be used for abdominal cramps and pain, gas accumulation, vomiting and nausea. It increases appetite and improves bile flow.

Mint drink

20 g fresh peppermint leaves, 1 tbsp. spoon of cranberry juice, 50 g granulated sugar, 1 liter of water.

Pour boiling water over mint leaves and pour boiling water over them for 5 minutes. Strain the infusion through a sieve. Add granulated sugar and cranberry juice to the drink and stir well.

Serve chilled or with pieces of ice.

Drink made from mint and burnet

40 g peppermint leaves, 20 g dried burnet flower heads, 150 g granulated sugar, 3 liters of water.

Pour burnet flowers into 1 liter of water and boil over low heat for 3-4 minutes. Cool and strain. Prepare a mint drink separately: brew the leaves with the remaining boiling water for 5 minutes, cool and strain. Mix both infusions. Add sugar. The drink can be served chilled or hot. Additionally, you can add 4 glasses of raspberry or some other non-acidic juice.

The drink can be used as a remedy for hemorrhoids and intestinal spasms.

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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 crushed feta 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, salt to taste.

Omelet 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.

Dreamweed leaf powder

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