Vitamin leek: billet for the winter

Skimshi has several names. It is called "wild garlic", "bear onions", and this has its bases. The plant really belongs to the family of onions, but to taste and smell is something middle between onions and garlic. According to the content of vitamins, wild garlic, perhaps, is not inferior to the above-mentioned crops. It is with pleasure included in the composition of many dishes and even canned for the winter.

Sauce with wild garlic

No matter how often the fresh wild garlic is eaten in the summer, the billets for winter will not be superfluous either. Especially when in February-March the body will begin to feel a clear decline in strength and an ineradicable need for vitamins and trace elements. So, what can we do? For example, cook pesto - a special sauce, spicy to taste and greenish to color. It can be used as a dressing for salads and other dishes, spread on bread or stuff them tartlets.

We will need:

1. Actually, the sheep itself - harvesting for the winter because we do with it! A bunch per serving should be large - at least 125 grams - thoroughly washed and dried.

2. Cheese (Parmesan or your other favorite) - 50 grams.

3. Almonds are the same.

4. Vegetable oil, better than olive oil - 75 grams.

5. Salt, pepper - to taste.

Almonds and cheese should be chopped into small pieces in a food processor or blender. Add the wild garlic and grind again until smooth.

Pour in the oil, continuing the work of the combine. Pour in salt and pepper. When the mass gets a soft creamy consistency, transfer it into sterile small jars. Top with another spoonful of oil, cover with ordinary lids and store in the refrigerator. In this form of wild garlic (blanks for the winter) can stand for several months.

Solim-marinate

A saline greens can be here in such a simple way. Sort the coriander into bundles, only not too stuffed (pre-cut the roots). Ware them in containers for pickling. From seasonings of wild garlic, the billet for the winter from which we do, is well combined with horseradish leaves, peas of sweet pepper, and also a small amount of hot pepper. Brine do this concentration: one and a half tablespoons of salt per liter of cold water. Above put the oppression.

The process of pickling lasts a month or a little more. Then the product can be eaten. Harvesting wild garlic for the winter can also be presented in a pickled version: a bundle of 55-60 stems with leaves is put (like a bouquet, only leaves should stick out of the neck) into a jar and poured with a cold marinade (to cover the stems completely), whose composition is : A can of water is taken salt - one and a half tablespoons (table), sugar - 1 tablespoon, vinegar - 15 grams. Naturally, the spices. In the marinade, the greens should stand for a week in the fridge. Then the can is rolled up.

Dishes of wild garlic

And if there is a question about how to cook wild garlic? Well, there are no problems here either. Here, for example, is a simple corn salad. So, cut a bunch of greenery. Boil hard eggs 3-4 eggs and chop. To them, add a jar of canned corn. Salt. Season with mayonnaise. And to serve on the table. And you can still do this dish: cut into cubes available at home cooked or smoked meat, a couple of eggs, a bunch of wild garlic, which should be pre-burned with boiling water to soften its harsh taste and smell. From salt, mustard, vinegar, vegetable oil, make a dressing sauce. You can mix with crackers. Piquant, satisfying, tasty! And, finally, this is what kind of breakfast is cooked with barmy: bunch with boiling water, chop and fry. Grate a piece of hard cheese or brynza on a grater, beat a few eggs, mix with cheese mass and pour into a frying pan, fry, mixing with ramson. When breakfast is ready, shift to plates or pieces of bread / croutons / toast and enjoy delicious food.

We hope that these recipes will be useful to you!