The greens that have the taste and aroma of garlic feathers and the aroma of lily of the valley are called wild garlic. This plant is very popular in the Caucasus both fresh and pickled, since wild garlic goes well with vegetables and fish, is used in soups, as well as in salads. Let's prepare a spring salad of wild garlic and fresh potatoes.
Wild garlic and fresh potato salad
You will need:
- wild garlic - 100 g;
- fresh potatoes - 1 kg;
- fresh peas - 200 g;
- green onions - 1 bunch;
- olive oil - 4 tbsp. l.;
- sesame seeds - 2 tsp;
- salt and lemon juice to taste.
Young potatoes can be a real decoration of this salad, which goes well with green peas and wild garlic leaves.
Wash and peel the potatoes, then pour boiling water in a saucepan and cook until tender for 15-20 minutes, then drain the water from the pan and dry the potatoes a little. Next, transfer it to a large salad bowl and divide into large pieces.
Meanwhile, blanch the fresh peas for 3 minutes, then pour into a salad bowl. You can also use frozen green peas.
Rinse green onion feathers and wild garlic leaves well, and then pat dry on a paper towel. Finely chop the onion, the wild garlic can be gently torn with your hands.
Add greens to a salad bowl with peas and potatoes, and then season with lemon juice, olive oil and salt to taste. Sprinkle this salad well with sesame seeds and mix all the ingredients, then you can serve it to the table.
The benefits of wild garlic
The use of wild garlic is that it is able to strengthen blood vessels, does not allow the accumulation of cholesterol in the blood, and also stimulates the work of the cardiovascular system. In addition, wild garlic has a beneficial effect on metabolic processes in the body.
The substances contained in wild garlic are capable of having a tonic, bactericidal, diuretic and antiparasitic effect. This plant is able to relieve dizziness and insomnia, shortness of breath and depression.
Ramson is indicated for food for people suffering from thyroid problems, hypertension.
Remember that wild garlic cannot be consumed by people with stomach ulcers and gastritis, as well as various inflammatory processes in the gastrointestinal tract.
Pregnant women should use wild garlic in small doses and with due caution.
