Ramsons, or bear onions, are not very popular in cooking, while they have many useful properties. Meanwhile, there are dozens of recipes for preparing delicious dishes using this plant.
Ramson is a wild plant rich in vitamins. The collection of wild garlic greens is carried out in April and May. Bear contains a lot of carotene and vitamin C, as well as essential oil, lysozyme and phytoncides. Ramson is often used as a remedy for fever. This plant is also known for its anti-sclerotic properties.
Ramson improves digestion, stimulates the heart and helps fight the build-up of cholesterol in the blood. In addition, the use of this plant helps to increase the secretion of the digestive glands.
Before adding wild garlic to any dish, select small bright green leaves, rinse thoroughly under cold running water and pat dry on a towel.
Spicy appetizer of wild garlic
To make a tasty bear onion tapas, take:
- fresh wild garlic - 1 bunch;
- fresh cucumber - 1 pc.;
- sour cream - 250 ml;
- salt to taste.
Finely chop the washed and dried wild garlic, put in a bowl, add salt and mash a little. Grate a carefully washed cucumber on a coarse grater (you can leave the peel on), squeeze the pulp from the juice and mix with wild garlic. Then add sour cream (preferably 30% fat) to the mixture, stir and put in the refrigerator. Let the appetizer brew for about half an hour, then boldly spread the appetizer on the bread.
Wild garlic salad
A salad from young shoots of the plant is usually prepared with any boiled meat.
Ingredients:
- wild garlic - 600 g;
- boiled meat - 400 g;
- chicken eggs - 5 pcs.;
- vinegar 3% - 20 g;
- salt to taste.
Rinse young shoots of wild garlic and place in boiling water for 2 minutes. Then discard the wild garlic in a colander and let the water drain. Chop the shoots and place them on thinly sliced boiled meat, season the salad with vinegar and salt a little. Boil the eggs, cut into wedges and decorate the finished salad.
Potato soup with wild garlic
Light, hearty and healthy, the soup is very easy to prepare. Take:
- potatoes - 700 g;
- carrots - 100 g;
- margarine - 100 g;
- onions - 100 g;
- wild garlic - 700 g;
- broth - 3 l;
- salt - to taste;
- spices to taste.
Bring broth to a boil. Rinse, peel and cut the potatoes into small cubes, place in a saucepan with broth. Rinse carrots and onions thoroughly, peel, chop finely and fry in margarine or butter. Add the mixture to the stock and cook until the potatoes are tender. Do not forget to add finely chopped wild garlic to the soup 5-7 minutes before the end of cooking.
