To make a valerian decoction, take:
– chopped Valerian Root – 1-2 teaspoons; – water – 200 milliliters.
Chopped valerian root must be mixed with water. Put the mixture on fire and simmer for 1 minute. Then let the broth sit for about 30 minutes. It is recommended to consume the broth for 1 dessert spoon 3 or 4 times a day after meals.
To prepare a decoction of valerian for baths, you need:
– chopped valerian root – 1-3 tablespoons; – water – 2–2,5 liters.
Mix valerian root with water and simmer for 1 minute. The broth must be infused for an hour, after which it can be added to warm water. It is recommended to take such a bath within 15 minutes, preferably at night.
Valerian baths are taken for insomnia, at the initial stage of hypertension. These baths lower blood pressure and calm the central nervous system.
And in European countries, valerian is often used as a spice. In cooking, the leaves of the plant are used, since they do not have such a pungent odor as the roots and rhizomes. They are added to desserts, salads, used in the preparation of marinades, side dishes for fish, lamb, lamb. By the way, valerian leaves are rich in vitamin C, which is so often lacking in the body.
You can make a valerian leaf salad and appreciate their original taste. To do this, take the following ingredients:
– valerian leaves – 50 g; – pine nuts – 30 g; – cherry tomatoes – 150-200 g; – hard cheese – 100-150 g; – olive oil – to taste; – salt to taste.
First, the valerian leaves must be rinsed well with running water. Then, in order to remove unnecessary moisture from the leaves, lay them on a dry towel. Cut the washed tomatoes in half or in quarters. Cut the hard cheese into slices as thin as possible – this way the taste of each component of the salad will appear brighter. On each plate, put some valerian leaves, tomatoes, cheese, sprinkle with pine nuts, a little salt and season with olive oil.