Ramson grows after primroses at a time when the body is acutely deficient in vitamins. This plant has both the aroma of green onions and garlic, it is used in cooking for the preparation of salads, used to replenish the deficiency of vitamins A and C, as well as for prophylaxis to strengthen the body and treat certain diseases.
Useful properties of wild garlic
In the composition of wild garlic, you can find not only vitamins, trace elements and minerals, but also essential oils that have antiseptic and antibacterial properties, and even a natural natural antibiotic. Eating wild garlic helps with chronic cough, its active substances thin phlegm and cleanse the bronchi.
Also, with the help of gruel from fresh greens of this plant, you can prevent certain skin diseases. This remedy soothes itching, clears pustular formations, helps fight certain types of fungi and strengthens the hair roots.
The plant also has such properties as the ability to remove bile from the ducts and cleanse them from cholesterol, normalize the heart rate and lower blood pressure, stimulate appetite and normalize the intestinal microflora.
Using wild garlic
Leaves of wild garlic are used for food together with the stem. They can be used in any form: fresh, fermented or heat-treated. It is best to eat fresh wild garlic as an addition to salads - this way more nutrients will enter the body.
During heat treatment, greens lose their healing properties. If you wish, you can simply sprinkle a hot dish with finely chopped wild garlic greens, so your food will acquire a light garlic aroma, and nutrients will enter the body without having time to disintegrate.
Vitamin salad from wild garlic
Try making a vitamin salad to help you get rid of a cold faster. It includes:
- wild garlic - 50 g;
- eggs - 2-3 pcs.;
- lettuce leaves - 50-70 g;
- parsley - 25 g;
- lemon - ½ pc.;
- olive oil - 30 ml.
First, boil the eggs, then cool and free them from the shell. Cut the boiled eggs into pieces. Rinse the leaves of wild garlic, lettuce and parsley thoroughly and let them dry. Then cut all the greens into wide strips. Prepare a salad dressing by squeezing the juice from half a lemon and combining it with olive oil, stir the dressing and pour over the salad.
Green cabbage soup with wild garlic
This cabbage soup is based on the recipe for cabbage soup with sorrel. To prepare this dish you will need:
- rice - 1/3 tbsp.;
- chicken breast - 200 g;
- wild garlic - 100 g;
- dill - 70 g;
- salt - to taste;
- raw eggs - 2 pcs.
Chicken breast must be washed and boiled until tender. Rinse the rice and add to the broth, add salt and cook the cereal until it is fully cooked. The wild garlic and dill greens should be washed well and cut not very finely, then put into a saucepan, let the cabbage soup boil.
Break raw eggs into a cup, add a spoonful of cold water to them and shake well, then pour the mixture into the green cabbage soup in a thin stream and mix them quickly. Bring the mixture to a boil and remove from heat. Such green cabbage soup with wild garlic is served with sour cream.
It is not recommended to eat wild garlic for people suffering from colitis, pancreatitis, stomach ulcer and other exacerbated forms of kidney, liver and intestinal tract diseases.
