Useful properties of wild garlic with a photo, treatment with its help, as well as the preparation of this plant
Calories: 35 kcal.
The energy value of the product Ramsons:
Protein: 2.4 g
Fat: 0.1 g
Carbohydrates: 6.5 g.
Ramson plant of the Onion family. They call it still wild garlic or bear onions. The ancient Greeks also used ramson as a medicine. Today, the plant can be found both in the garden and in the wild, for example, in Europe, Turkey and the Caucasus.
The ramson looks like this: the stem of the plant is straight and can reach an average length of up to 35 cm, while the thickness is approximately 5 mm (see photo). Large, petiolate leaves have an oblong shape. The plant blooms in June. Umbrella flowers are fragrant and they can be used in cooking as decoration.
It is very important to know a few secrets that will help you choose a fresh and high-quality ramson. The plant appears on the shelves in late April and early May. When choosing leaves, see that they are not lethargic, but not very rough. Outwardly, wild garlic is something like lily of the valley leaves, so you should be careful not to fall for deception. Take a sheet and rub it in your hands, you should clearly hear the garlic flavor. Prefer young leaves without stains and dry ends, as these are signs of deterioration of the product.
Freshly cut ramson, can retain its freshness for 4 days in a plastic bag. To extend the storage time, the leaves can be placed in a glass of water. Ramsons can be frozen. To do this, the leaves are first thoroughly washed, cleaned, crushed, and then divided into portions and distributed into plastic bags. The shelf life in this case increases to 16 months. Another way to store is to clean, chop and pour on vegetable oil. In this case, the storage time is 3 months. You can also dry the ramson, but it is believed that in this case the plant loses its beneficial properties.
The benefits of wild garlic are due to the presence of various vitamins and minerals. The plant has the ability to lower cholesterol in the blood. It is proved that With regular use of wild garlic, the risk of colds is reduced to almost zero. Contains wild garlic phytoncides, which activate the development and repair of tissues in the body. In addition, they have a positive effect on the activity of the nervous system and on the work of the gastrointestinal tract. With regular use, wild garlic improves the cardiovascular system, normalizes blood pressure and prevents cholesterol plaques from forming. Doctors recommend adding the plant to your diet for people with atherosclerosis, vitamin deficiency and hypertension.
Chopped leaves of wild garlic can be used for cosmetic purposes. The plant acts as a nourishing, firming and regenerating agent for hair. Gruel made from wild garlic can be used as a prophylaxis for baldness. Will help the plant in the treatment of acne.
Ramson is used in folk medicine for a long time. It is used to prepare various tinctures, ointments, slurries, compresses, etc. Wild garlic can be used not only for outdoor use, but also for internal use.
The plant acts as an anthelmintic and antiscorbutic. Use it to clean the blood, as well as for the treatment of gastrointestinal diseases. Fresh stems and leaflets are an aid in the treatment of atherosclerosis. The plant is used to get rid of skin diseases, for example, from lichen, warts, etc.
If on the basis of wild garlic prepare the tincture, it will help to cope with cough, bronchitis, and also it acts like a general tonic. Since ramson leaves have a bactericidal property, they can be chewed for several minutes, which will significantly improve the microflora of the oral cavity.
People with rheumatism can put wild garlic leaves on sore spots or make compresses from crushed leaves with olive oil. The plant helps to cope with warts.
Ramson has a taste that is somewhat similar to garlic, so the main thing in its use is not to overdo it. The plant is a recipe for a variety of dishes. Use the leaves of wild garlic for preparing salads and various snacks. The stems and bulb plants are a great spice, which is suitable especially for meat dishes. The still crushed leaves are used to make various soups, cabbage soup and okroshka. Spicy plant helps to prepare incredibly savory sauces and dressings that fit different dishes. The original taste can be achieved by combining wild garlic with cottage cheese, soft cheese and sour cream. The resulting products are excellent spreading for the sandwiches. In addition, the leaves of the plant can be salted, pickled, sour and dry.
Ramson can be used as a filling for a variety of pastries, dumplings, pancakes, etc. As an independent garnish, it is better not to use the plant, but, as a supplement, it is perfect. Fish, poultry and meat cooked with wild garlic, become more piquant, fragrant and tasty.
There are some features of wild garlic, which should be taken into account when preparing it. To make the leaves soft during cooking, they should be dipped in already boiling water, and then immediately put in ice water. Due to this temperature difference, the arrows will become soft, but the taste will not change. A pungent odor can be removed by douche with boiling water. By the way, dried wild garlic is also devoid of a pungent smell. It should be borne in mind that during heat treatment of the useful and taste is lost.
Harm of wild garlic can bring in the use of plants in large quantities, as this can cause quite a long insomnia and adversely affect the work of the cardiovascular system. It is not recommended to eat it to young mothers and pregnant women. Exclude from the diet of wild garlic is people with ulcers, pancreatitis, hepatitis and gastritis. You should not eat a plant for those who suffer from epilepsy attacks. The daily allowable rate is no more than 20 leaves.
Bigus with potatoes (vegetarian without meat)