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Nettle — product description on

People have long appreciated the healing properties of nettle, and science confirms them: there is four times more vitamin C in it than in oranges and lemons, carotene in it more than in carrots; It is rich in calcium, iron and proteins.

People have long appreciated the healing properties of nettle, and science confirms them: there is four times more vitamin C in it than in oranges and lemons, carotene in it more than in carrots; It is rich in calcium, iron and proteins.

To nettle does not «bite», it is collected in gloves, and then scalded with boiling water.

Interestingly, the inhabitants of the old Russian town with the telling name Krapivna (near Tula) in the end of May — the beginning of June have been organizing for several years Nettle festival, Guests who can taste traditional Russian pies with nettles and look at the clothes from nettle fiber.

And in the small British town of Marshwood (Dorset) since 1986 passes World Nettle Eating Championship. Every year hundreds of thrill-seekers come here from all over the world. Contestants should swallow as much burning green as possible in the shortest possible time.

The quality of the «raw materials» and the observance of simple rules are strictly followed by a special jury.

Of nettle leaves are cooking salads and green soup.

To them you can always add another young greens — sorrel, spinach, dandelion.

In the process of cooking not to lose all the beneficial properties of nettle, do not use dishes made of iron and copper, put it at the very end of cooking and, finally, salt the soup just before serving on the table.

Nettle is very good she’s pies.

Great breakfast idea — nettle omelette: and fast, and tasty.

Do you want to prepare nettles for the winter? Drain nettle leaves and grind them into powder. And then pour it into mashed potatoes, pasta, soups.

You can put nettle powder in the dough when baking bread. Nettle «seasoning» and the taste of dishes will improve, and help the body cope with avitaminosis.

By the way, due to the content of phytoncides in the nettle dishes with it are stored much longer.

In the food will go and nettle shoots — a kind of «Russian asparagus.»

They are cleaned of leaves, blanched, then dipped in an egg and breading (flour or crackers) and fried to a beautiful golden color.

Delicious!

That’s just to collect the stalks of nettle quite tedious: they are very thin, even for two or three servings of stems you need to collect quite a lot.

From the leaves and shoots of nettle crushed the juice — it increases the amount of hemoglobin and erythrocytes in the blood.

The main season of young nettle in Central Russia is May-June.

In May, when there is some fresh vitamin fruit, nettle is indispensable as a source of vitamins.

The food is especially good young leaves and shoots of nettle, they are the most tender.

It is necessary to collect them in gloves.

Nettles can be dried for the winter, turned into powder, and then used as a spicy herb.

Among spicy vegetables, parsley rightfully occupies a leading place: it can be added to almost everything.

Asparagus ripens in April-June, when the rest of the vegetables are still in the garden — perhaps in this and.

If we assume that soup is the most Russian dish, then green soup is the most spring Russian dish.

Among the recipes from nettle the most popular is the recipe of green cabbage soup. To nettle is always possible.

Young and upper unblown leaves are suitable for making soup. In the process of cooking.

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