In the spring, when the first greens are just gaining strength, it's time to eat them. Of course, flowers and grass from the nearest park or from the lawn behind the house should not fall on the table. To get a tasty and healthy pastry treat, you need to drive away from the city, then move away from the road, near which the greenery is poisoned by exhaust gases.
Sunny salad
Dandelion greens salads are useful and tasty. Greens contain a lot of vitamin C, iron and phosphorus. However, all parts of these plants can be eaten, for example, washed fresh roots are fried like potatoes, or dried and used instead of chicory. It is better to collect greens even before flowering and be sure to soak in salt water for at least 1-2 hours. Finely chop 2 handfuls of dandelion greens, add 2 chopped boiled eggs and finely chopped onion (or handful of green onions). Stir and season with vegetable oil, yogurt or sauce from 1 cup of kefir and zest of one lemon. Season with salt and pepper to taste.
Italy in Siberian style
Fresh wild garlic can be used to make an almost Italian appetizer - the famous pesto sauce. Originally made from olive oil, basil, pecorino cheese and pine seeds, sun-dried tomatoes are sometimes added. In simpler versions, pine nuts are substituted for walnuts, and expensive cheese is replaced with cheaper options. For Siberian pesto, finely chop 100 g of washed wild garlic stems. Fry 50 g of peeled pine nuts in a dry skillet or oven. Mix them with herbs and grind in a mortar or puree in a blender. Add 100 ml of vegetable oil (preferably olive oil) and 100 g of grated hard cheese, salt, pepper. Pesto is added as a sauce to pasta (pasta) or spread on crackers and bread.
Wild garlic oil
This is another option for a delicious and beautiful addition to sandwiches. Hold the pack of butter at room temperature so that it becomes plastic, but does not melt. Divide it in two. In the first add 30 g of finely chopped wild garlic and stir well. This mixture can be left with large chunks of greens or mashed with a blender. Squeeze out a couple of garlic cloves into the second part of the oil, stir and roll on cling film in the shape of a rectangle. Put a mixture of butter and wild garlic in the center and roll up a roll. Put in the freezer for an hour or two and serve in a regular oiler.
