Spring herbs: preparing vitamin salads

With the arrival of spring, many feel tired, sleepy, lack of energy. Doctors on this occasion advise to drink multivitamins. But we know that there will be more benefits from natural analogues, not synthetic ones, but natural ones! This is spring greenery, which carries vitamins, microelements and life-giving energy of the sun for a person. May is the time to collect wild-growing greens, which, unlike garden ones, already radiate aroma with might and main. What herbs can be harvested for making salads? The nuances of cooking “green” salads?

 

Plantain

The plant that we see in the yard, in the field, meadows. A real Klondike of useful substances, vitamins, microelements. It is the leader in the content of carotene and vitamin C. It is known for its ability to quickly stop blood (vitamin K), relieve inflammation (vitamin E). Plantain is widely used in cosmetology and is suitable for preparing salads. Its young leaves are recommended for food. Soups and salads are prepared from them. Wash the plantain leaves well, cut into thin strips, or “tear” into pieces. Add onion sliced ​​into rings or half rings. Pepper, salt. Drizzle with flaxseed oil.

 

Lungwort

Since ancient times, lungwort has been used by traditional healers to treat diseases of the bronchopulmonary system. It is rich in ascorbic acid, iron, potassium, carotene, and other beneficial substances. The lungwort deserves attention, also for the reason that it can remove heavy metals, salts, radioactive substances from the body. To prepare a delicious salad of lungwort, it is enough to rinse it well, cut it, add grated radish, and season with olive oil or sour cream. Optionally – salt and pepper.

Nettle

Why buy vitamins from the pharmacy if nettle is the best multivitamin complex! It appears in early spring as soon as the snow melts. A plant that improves the functions of the kidneys, liver, activates metabolism, cleanses the blood, improves skin condition, and rejuvenates the body. Nettle makes delicious borscht and salads. Scald the plant with boiling water before using it in food. Nettle salad – if desired, you can add lettuce leaves, onions, cut into rings. Season with vegetable oil.

Horsetail

 

Horsetail usually grows in cliffs, sandy slopes, in fields. Contains flavonoids, resins, carotene, tannins, vitamin C. In folk medicine, this plant is known for its excellent properties of “general cleaning” of the body. Our ancestors prepared pies, casseroles, soups from field horsetail. You can cook delicious okroshka, just take sorrel and horsetail as greens. Pour homemade kvass. Tasty and healthy! Show your imagination of a culinary specialist, do not be afraid to experiment in preparing salads from spring greens. Mix herbs with sour, sweet, nutty, or bitter flavors. Add lemon juice, ground pepper, spices. For satiety, you can add avocado, boiled potatoes. Health, beauty, and bon appetit!

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