Field, meadow and forest grasses are irreplaceable additions to the spring-summer diet. Due to the high content of nutrients, they support the body, put it in order and facilitate adaptation to the new season.

Green helpers can be found in your own garden, in the meadow and in the forest - in short, wherever medicinal plants have at least the slightest chance of survival. Wild herbs will help the body to revive and stimulate metabolic processes. Fatigue will be removed as if by hand!

Wellness course based on medicinal herbs

Ursel Bühring, Head of the School of Medicinal Plants in the German city of Freiburg, made a treatment program based on medicinal herbs, calculated for several weeks. She also suggested wellness course, aimed at cleansing the body of toxins and normalizing the balance within the system.

The fact is that blood, gastric juice, intestinal mucosa have a certain pH value. Their acidity varies significantly among themselves. Moreover, only due to this difference, acids can be freely transported and excreted from the body. Have healthy person acid-base balance is normal. And when drinking alcohol, nicotine, due to stress, unhealthy diet, a sedentary lifestyle or, conversely, too active sports in the body, an increased formation of acids occurs. In this case, it is good to include in your diet foods with an alkalizing effect that normalize self-regulation.

Many people think that the first sign of acidosis in the body is heartburn. But heartburn can be just one of its many manifestations. Most often, this ailment is accompanied by fatigue, headaches, lack of motivation, problems with the musculoskeletal system, and skin diseases. Chronic acidification of the body can lead to the development of diseases such as arthritis, arthrosis, hypertension, kidney and gallbladder diseases.

In this case, you need to eat more often. alkaline food, For example green vegetables, wheat and soybean sprouts, pumpkin seeds, almonds, many and, of course, herbs... Both wild and cultivated plants contain minerals. And sodium, potassium, calcium, magnesium and iron play an important role in neutralizing excess acid. If the body does not receive a sufficient amount of products with an alkalizing effect every day, it compensates for the deficiency due to alkaline reserves found, for example, in bones, cartilage, ligaments, teeth, and hair.

But wild herbs are ideal for cleansing the body not only because of the minerals they contain. In addition to macro- and microelements, they can also contain valuable essential oils, vitamins, bitterness, tannins and mucous substances, flavonoids, saponins, salicin glycoside (the active ingredient of the well-known aspirin) and many other components. These are extremely effective combinations of beneficial and healing substances. The gastrointestinal tract, urinary tract, skin, and musculoskeletal system are especially beneficial from "cleansing" with the use of wild herbs and alkaline drinks. Healing herbs help to activate many body systems, in particular the organs responsible for the detoxification of the intestines, liver, kidneys, skin, and lungs. And the end products of metabolism, that is, toxins that are stored in the connective tissue, herbs are removed especially effectively.

Treatment program

Build your treatment program based on three main components:

1. Prefabricated teas and alkaline drinks. Drink a tea collection of various wild herbs daily for 6 weeks. In addition, take highly diluted fruit juices With mineral water without gas or a weak decoction of nettle leaves. This neutralizing drink is extremely beneficial for kidney health. To maintain a normal acid-base balance, for 3-6 weeks (daily or 2 times a week) drink an alkalizing vegetable drink, which contains potatoes, cumin or fennel seeds, flax and water.
2. Freshly squeezed herbal drinks. By taking this drink, you will supply your body with a full spectrum of all healing substances in the most effective way and in a natural form. These drinks taste very good, especially if you make them yourself and add your favorite fruits or berries.
3. Dishes from wild plants. Similar menu the best way complements the treatment program, as herbs are rich in vital substances and open up completely new possibilities for a healthy diet.

Drink me grass: healthy recipes

Energy drink "Fresh Meadows"

You will need:

• a handful of chopped sorrel, dandelion (leaves and flowers), bedstraw, nettles and daisies (leaves and flowers)
• 2 tbsp water

• buttermilk or Orange juice

Cooking method:

5. Dilute it 1: 5 (1 part herbal juice, 5 parts buttermilk). Buttermilk will soften the harsh taste of wild herbs and enrich the drink with calcium, magnesium, vitamins A and E, and lecithin. You can use orange juice instead of buttermilk.

Application: use only freshly prepared drink. First, 2 tablespoons a day, increasing the dose by 1 tablespoon every week. Daily consumption is adjusted to 6 tablespoons. If a laxative effect (cleansing effect) occurs, the amount consumed should be reduced. The maximum course of treatment is 6 weeks.

Herbal drink with apple and buttermilk

You will need:

• A small handful of fresh herbs such as plantain, nettles, yarrow, sorrel, snow lice, woodlice (medium starweed), dandelion, and young birch leaves
• 1 apple or 1 carrot
• 1 cup buttermilk or kefir

Cooking method:
Shake freshly harvested herbs lightly to remove small insects. If the plants are dirty, rinse and pat dry with a towel. Add an apple (or carrot) to the collection, pour a glass of buttermilk or kefir and chop with a mixer until puree.

Application: chill the drink and drink in small sips, one glass three times a day.

Herbal drink with banana, dates and lemon

You will need:

• a handful of herbal tea, consisting of dandelion leaves, nettle, plantain, yarrow, chalice, and woodlice
• 3 dates (or 1 tablespoon raisins)
• 1 banana (strawberries can be added if desired)
• juice of one lemon
• half a liter of water

Cooking method:
Rinse fresh herbs and pat dry with a towel. Chop finely, cover with water and lemon juice and chop together with finely chopped dates and other fruits in a mixer until puree.

Application: chill the drink and drink in small sips in three divided doses throughout the day.

Miracle nettle. Drink and heal!

You will need:

• A large handful of young shoots and nettle leaves
• 1 l. water

Cooking method: Rinse and dry nettles, put in a saucepan and cover with boiling water. Leave for 10 minutes, then rub through a sieve. The same dishes are prepared from blanched nettle as from spinach; if desired, nettle and spinach can be mixed.

Application: nettle drink is used as a diuretic and improves metabolism. Drink it during the day in several doses, in the morning, preferably 15 or 30 minutes before breakfast, the last dose at night. Store in refrigerator, warm slightly before use. Freshly squeezed lemon juice can be added to enhance the taste.

Freshly Harvested Wild Herb Tea

You will need:

• 20 g each of freshly picked leaves of nettle, dandelion, birch, yarrow, daisy flowers

Cooking method: rinse and dry the leaves, mix and grind them. Take a tablespoon of the collection per cup. Pour boiling water over the mixture, let it brew for 10 minutes and strain.

Application: in the morning, afternoon and evening, 1 cup of freshly prepared drink. The remaining mixture can be wrapped in a plastic bag and stored in the freezer.

Effective support for therapeutic fasting
You will need:

• 1-2 tbsp cumin seeds or fennel and flax seeds
• 500 g raw potatoes
• 1 liter of water, if desired, add a medium handful of nettle leaves

Cooking method: Peel fresh potatoes and cut into cubes. Rinse nettles, dry, chop finely. Nettle, caraway seeds or fennel and flax seeds, chopped potatoes, put in a saucepan, cover with water and simmer for 20 minutes over low heat. Strain after cooking.

Application: this useful alkaline drink must be used in case of increased acidity of the stomach and chronic acidification of the body. Consume it warm, several cups a day. The first meal should be at least 15 minutes before breakfast, the last one before bed. Enjoy your dreams!

Wild herb salad

Serves 4
You will need:

• 8 handfuls of wild herbs such as dandelion, sorrel, wild garlic, wood lice and daisies
• 1 small head of lettuce
• 3 carrots
• vinegar
• vegetable oil
• pepper salt with herbs

1. Rinse and dry herbs and cabbage lettuce.
2. Chop the carrots into thin strips.
3. Cut the herbs into small pieces and put them in a salad bowl along with the carrots. Add vinegar, oil, salt and pepper.
4. Decorate with daisy flowers before serving. Serve the salad with fresh white bread or wholemeal flour.

Serves 4

You will need:

• A bunch of radish and wild garlic
• 200 g soft cheese or cereal curd
• White bread
• garlic vegetable oil
• sea ​​salt with herbs

Preparation:
1. Wash and dry the radishes and wild garlic.
2. Lightly dry the slices of white bread in a toaster, sprinkle with vegetable oil on one side.
3. Cut the radish into cubes, the leaves of the wild garlic into thin strips.
4. Lay soft cheese, radish and wild garlic on a slice of white bread, sprinkle with butter if desired.

We collect, dry ... and healthier

To maintain acid-base balance not only fresh vegetables and fruits are used, but also medicinal garden and wild herbs. The body needs alkali to neutralize excess acids produced by unhealthy diet: excessive consumption of meat and animal fats, products made from white refined flour, abuse of fast food, sweets, alcohol.

To compensate for the deficiency of minerals, collections of medicinal alkaline herbs are very useful. It is best to use herbs that withstand drying well, such as
3. : rich in vitamin C, potassium and oxalic acid. V folk medicine used as an antipyretic and diuretic.

4. : contains bitterness that aids digestion and helps nutrients to be absorbed into the bloodstream (for more information on the medicinal properties of dandelion, see pages 56-61).

An irreplaceable remedy for coughs and first aid for cuts and abrasions. It is used in cleansing programs, contains bitterness, tannins and mucous substances.

6. : the bitterness contained in it helps to improve the functioning of the digestive system, and due to its antispasmodic effect, yarrow is also used in the treatment of female diseases.

Be healthy! And do not forget to consult with your doctor about contraindications.

It is necessary to harvest plants at a strictly defined time... The bark of trees, for example, is only harvested in early spring, and the kidneys later, when they are swollen. Leaves, flowers and herbs are usually harvested at the beginning of flowering and dried immediately in a place protected from the sun. Fruits and seeds need to be picked only after they are fully ripe and then dried. Roots and rhizomes are usually dug up in autumn or early spring, when they accumulate the largest number active ingredients. They are cleaned of earth, washed and dried in air or in an oven. The roots should be free of stains and moldy odor. Well-dried plant materials should crack with a crunch, but not crumble. The calendar dates of collection are indicated only approximately and may have deviations depending on the area of ​​collection and the weather.

P O CH K I

They are harvested in early spring (in March - April), when they have swollen, but have not yet begun to grow, that is, when the leaves covering them have not yet begun to disperse. When collecting buds of birch, poplars, branches are cut, tied into bunches and dried, after which the buds are torn or threshed and cleaned of branches, remnants of bark and litter. Pine buds are cut with a sharp knife in the form of crowns with 5-6 buds together with the upper-cervical part of the stem so that the crowns do not develop.

K O R U

It is also harvested in spring, in April - May, during the period of sap flow, when it is well separated from the wood. To collect the bark, you need to have knives with very sharp ends, preferably stainless steel. On the bark of young trunks and branches, two or several longitudinal cuts 20-30 cm long are made, which are connected at the ends with transverse cuts, after which the bark is slightly peeled off and removed from the branches in the form of grooves. If the branches are covered with bushy lichens, then they are pre-cleaned with scrapers. The collected bark (from young branches) must have a certain thickness, the bark of old branches and trunks is usually covered with a thick cork layer of dead tissue that does not contain active substances. Collect the bark in bags, laying it not too tightly and making sure that the grooved pieces do not fall on top of one another, since then, during drying, they can darken and deteriorate.

LEAVES

Harvested before or during flowering of plants. The exception is early flowering plants, in which the leaves develop later, for example. You should not start collecting leaves earlier than the specified time, since they contain little active ingredients and, in addition, early collection of leaves will deplete the plant. The leaves are picked by hand, leaving a part of the leaves on the plant so as not to disrupt its development. Sometimes the leafy stems are plucked, and then the leaves are plucked from them (sometimes after drying). When collecting leaves of plants such as, put on mittens. The leaves are harvested either whole, together with the petiole (dope, sage, nettle), or only one leaf blade, without the petiole (for example, foxglove). The leaves are placed in low baskets, loosely, and immediately delivered to the drying site.

C V E T K Y

They are harvested at the beginning of flowering, so they crumble less and better retain their color during subsequent drying. Collect individual flowers (for example, chamomile) or inflorescences (for example, immortelle), or individual petals (for example, mullein). Usually flowers are harvested by hand or with special combs attached to a bucket (for example, chamomile). When collecting flowers from tree species (for example, linden), garden shears are used. Flowers are collected in baskets, folded in a loose, thin layer, trying not to wrinkle.

T R A V S (all flowering aerial part)

Harvested during the flowering period; they are cut with a sickle or knife, more often flowering tops, 10-12 cm long from the top (for example,,,). It is recommended to collect herbs in low baskets or paper bags loosely. P L O D S and S E M E N A

Gather the wave mature. Sometimes the fruits are harvested before they are fully ripe in order to prevent shedding (for example, mustard, castor oil plant). Whole fruit-bearing plants are cut off, tied into sheaves; dried in suspension, then threshed and the fruits are sifted out. Juicy fruits or berries are harvested only when ripe in the early morning or evening, carefully so that the fruits are subjected to as little pressure as possible. There is no need to transfer the harvested berries several times from one container to another. The berries are collected in baskets lined with burlap on the inside to protect the fruit from damage. ROOTS, ROOTS, STRAWS and BULBS

They are harvested by the end of the growing season of plants, that is, when all the aboveground parts begin to wither, or in early spring, before the underground parts begin to grow. They are dug up with shovels or on the plantation with a plow. The rhizomes of marsh plants, such as calamus, are harvested after the water subsides in the marshes using a pitchfork or a bent-toothed rake. The excavated underground organs are shaken off the ground and washed in cold running water. The washed roots are cut into pieces and dried, sometimes wilted, and then peeled from the bark (for example, licorice, etc.).

All aerial plant parts (grass, flowers, leaves, fruits, seeds, buds and bark) should be harvested only in dry weather, in the middle of the day. Underground plant organs (roots, rhizomes, tubers, bulbs) can also be dug in wet weather.

To preserve natural plantations, it is necessary to leave 2-3 plants per 1 square meter or part of the thickets for their further reproduction (seeding) and restoration.

Drying of medicinal and herbal raw materials

It is one of the most important operations to ensure the quality of raw materials. Incorrect and untimely drying can drastically reduce or completely destroy the active substances contained in the plant. Drying should be started immediately after collection. The period between the collection and distribution of raw materials for drying should not exceed 1-2 hours. For most types of raw materials, drying should be fast, at a temperature of 50-60 o. Especially quickly, it is necessary to dry juicy fruits containing vitamins, in this case the temperature can be brought to 70-90 o. Fast drying also requires some raw materials containing glycosides and alkaloids; they should be dried at a temperature of 50-60 o, spreading out in a thin layer. Raw materials containing essential oils are dried, on the contrary, slowly, spreading out in a thicker layer at a temperature not higher than 25-30 o.

For drying are used:

- natural drying (shade, sun)

- artificial drying with heating (heat).

Shadow drying used for drying leaves, grass, flowers. In this case, drying is carried out in the open air in the shade or under a canopy, often in the attic, with good ventilation. Underground organs (roots, rhizomes, tubers and bulbs), bark, berries and seeds are dried in the sun. At the same time, the raw material must be covered overnight, protecting it from moistening with dew.

When drying artificially heated(if it is necessary to dry quickly or during the rainy season, you can use heated rooms or Russian stoves) the temperature should be 80-90 o.

Storage of medicinal and herbal raw materials

Herbs, collections from them and tinctures should be stored in a cool dry place, aromatic herbs - only in tin boxes so that essential oils do not evaporate, the rest - in paper bags, preferably with double walls. Generally, flowers, buds and grass can be stored no more than 1-2 years, fruits - from 2 to 3 years, roots, rhizomes, tubers - from 3 to 5 years. The optimum storage temperature should be within 10-12 o. And we must not forget about the branching of the premises or storage of medicinal raw materials.

PREPARATION OF TASTES, BREWS, TINCTURES

Infusions are usually prepared from leaves, flowers, herbs and seeds, decoctions - from roots, rhizomes, bark. As a rule, 10% infusions and decoctions are prepared. To obtain infusions or teas, 10 g of raw materials are poured into 90 ml of boiling water and left to steam for 2-4 hours or overnight. Then the infusion is filtered. To obtain a broth, the raw materials are boiled in an enamel bowl for 10-15 minutes over low heat. After that, the broth is cooled and filtered. You should not prepare decoctions and infusions from poisonous and potent plants... They are prepared only in pharmacies with a doctor's prescription. Infusions and decoctions can keep in the refrigerator for 3-4 days... If not, then it is better to make fresh medicines. Tinctures are usually prepared by pouring one weight part of the crushed and weighed plant with five volumes of 70 about alcohol. Insist for a week at room temperature, then drain the tincture. The rest of the plant is squeezed out and, after washing with the same alcohol, squeezed out again. After settling for 1-2 days, the tinctures are filtered. They can be stored, as a rule, for up to one year.

Spring is in full swing, the air smells somehow special, everything is renewing. It's time to think about improving your body, exhausted by a long cloudy winter and vitamin deficiency. During the "biological spring" (from April to June) best remedy from spring fatigue (weakness, disturbed sleep and appetite, irritability, fatigue, dizziness, etc.) - eating the first spring and summer plants... Spring cooking will help get rid of a number of chronic diseases.

Delicate roots or leaves of plants, their flowers are enriched not only with carbohydrates, proteins, fats, but also vitamins, amino acids, minerals of a wide spectrum of action, phytoncides, phytohormones, a complex of other biologically active substances that affect everything internal systems and organs. With a daily consumption of about 1.3 kg of vegetables and fruits (both raw and in the form of various culinary products, they provide a balance of human nutrition for all substances.

USEFUL TIPS

• When collecting greens, make sure that only known and the right plants... There should be no rotten or damaged leaves, stems, roots.
• Wash the sorted greens in running water, remove lumps of soil, impurities, litter, insects. Strain the water, gently shake the greens off the water, put them first on a sieve, then on a cloth to dry.
• Before use or heat treatment, cut the raw material with a sharp knife to the required fineness, put it in a salad bowl, enamel or glassware, a plastic bucket. Do not store finely chopped greens in the air!
• When preparing hot dishes, it is better to use enameled dishes, while the greens are put into boiling water little by little, so that the boiling does not stop, if possible.
• The heat treatment time should be minimal, so put the prepared greens in the broth only before the end of cooking, and the liquid should completely cover the greens.
• The greatest preservation of vitamins is achieved when steamed greens.
• It is better to eat the prepared dish right away when it is tasty.
• When preparing salads from greens, you cannot use metal dishes, which not only quickly destroy vitamins, but also contribute to a deterioration in the color and taste of the dish.

SPRING FATIGUE RECIPES

Salads

1. Burdock salad

60 g burdock leaves, 12 g grated horseradish, 20 g green onions, 8 g sour cream, salt

The sorted and washed burdock leaves are placed in boiling water for 1-2 minutes, thrown into a colander, allowed to drain, and finely chopped. Stir with chopped green onions, grated horseradish, sour cream, salt.

2. Nettle salad

100 g nettle, ½ egg, 10 g salad dressing, salt

The washed nettle leaves are placed in boiling water and boiled for 5 minutes, thrown in a colander, allowed to drain, finely chopped, finely chopped boiled egg is added, seasoned with salad dressing, salted

3. Salad dressing (per 100 g)

50 g vegetable oil, 50 g 3% vinegar, 4 g sugar, 0.2 g ground black pepper, 2 g salt

Mix vegetable oil, vinegar, salt, sugar, ground black pepper. The dressing is used for salads and vinaigrettes.

4. Nettle, sorrel and green onion salad

50 g nettle, 20 g sorrel, 20 g plantain, 10 g dandelion leaves, 15 g green onions, ½ egg, 10 g radish, 20 g mayonnaise or vegetable oil, salt

Prepared greens of nettle, sorrel, plantain, dandelion, green onion are chopped in a meat grinder. The resulting mass is mixed with a finely chopped boiled egg, seasoned with mayonnaise, laid in a salad bowl in a slide. Decorate with radish slices and boiled egg slices.

5. Nettle salad with dill and parsley

20 g of each type of greens: nettle, sorrel, parsley, dill, green onions, 2 g of garlic, 8 g of vegetable oil, salt

Processed nettle leaves, sorted and washed parsley, dill, green onions, sorrel are finely chopped, chopped garlic is added, salted to taste, seasoned with vegetable oil.

6. Georgian-style nettle salad with nuts

40 g nettle, 25 g walnut kernels, 25 g onions, 15 g cilantro, salt, pepper

Put the nettle in boiling salted water (20 g per 1 liter of water) for 3 minutes, put it in a colander, let the water drain, chop finely. Walnut kernels are pounded with salt. Add finely chopped onions and finely chopped cilantro. All mix, salt and pepper to taste. If the resulting mass is thick, it can be diluted with a decoction of nettle.

7. Dandelion leaf salad with sour cream

75 g dandelion leaves, 10 g sour cream, 3 g lemon juice, 5 g grated horseradish, ¼ eggs, salt

Prepared young dandelion leaves are soaked in salted water (20 g of salt per 1 liter of water) for 30 minutes, then they are thrown into a colander, allowed to drain, and chopped. Add grated horseradish, sour cream with lemon juice, salt, mix and sprinkle with finely chopped boiled egg.

8. Quinoa leaf salad with horseradish

75 g young quinoa leaves, 15 g sorrel, 30 g boiled potatoes, 15 g grated horseradish, 5 g vegetable oil, ½ egg, 3 g 3% vinegar, salt

Prepared quinoa and sorrel are placed in boiling water for 1-2 minutes, discarded in a colander, and chopped. Slices of boiled potatoes are placed on the dish. A mass of quinoa and sorrel is placed on potato slices, poured with vegetable oil, vinegar and grated horseradish, decorated with slices of boiled egg.

9. Carrot salad with nettle and garlic

50 g carrots, 20 g nettle leaves, 3 g garlic, 10 walnut kernels, 20 g green onions, 5 g lemon juice, 3 g parsley, salt.

Purified raw carrots rub on a fine grater, mix with finely chopped nettle leaves, crushed garlic and walnuts. Dressed with mayonnaise with lemon juice, garnished with parsley.

10 fresh cucumber salad with dandelion leaves

75 g fresh cucumbers, 10 g dandelion leaves, 20 g sour cream, 5 g green onions, salt

Sorted and washed dandelion leaves are finely chopped, chopped green onions are added, and salted. Halves of fresh cucumbers are placed on the dish, then the green mass is poured over with sour cream.

Other recipes

Borsch with sorrel and nettle

75 g potatoes, 50 g nettle, 50 g sorrel, 10 g rice, 10 g margarine, 10 g sour cream, 15 g tomato puree, 15 g carrots, 8 g parsley, 15 g onions, ½ egg, 220 g meat broth, Bay leaf, pepper, salt.

The stewed nettle is chopped in mashed potatoes, put in a boiling broth, brought to a boil, then chopped sorrel, diced potatoes, rice, browned roots and onions, tomato puree are added. A few minutes before the end of cooking, put bay leaves and spices. When serving, add chopped boiled eggs and sour cream.

Nettle soup

100 g of nettle and potatoes, 30 g of onions and carrots, 20 g of butter, 5 g of parsley and dill, 20 g of sour cream, 220 g of meat broth or water, salt, spices

Diced potatoes are placed in boiling broth or water, brought to a boil, sauteed carrots and onions are added, boiled for 10-15 minutes, finely chopped blanched nettle greens, salt, spices are added. Before serving, add parsley or dill, sour cream.

Nettle omelet

1 egg, 20 g nettle, 40 g water, 12 g vegetable oil, salt

Prepared young shoots and stalks of nettles are finely chopped, poured with an omelet mixture, poured into a pan and fried.

Potato cutlets with nettle

100 g potatoes, 70 g nettle leaves, 10 g each onion and flour, salt, spices

Into the finished mashed potatoes add finely chopped stewed nettles, sautéed onions, salt, spices, form cutlets, breaded in breadcrumbs or flour and fried.

Nettle soup with kvass.
Take a liter of kvass, 300 grams of nettle leaves, a fresh cucumber, a few radishes, an onion, a little dill, 30 grams of sour cream and 2 hard-boiled eggs. Rinse the nettle, pour a glass of boiling water and cook for 15 minutes, and then discard in a colander and wipe. Chop cucumber, radish, onion and dill, mix with kvass, salt and mix with nettle puree. When serving the soup, season with sour cream and chopped eggs.

Stuffing for nettle patties.
Pour a kilogram of nettle leaves with boiling water, stand for 5 minutes, then chop, mix with five hard-boiled and finely chopped eggs and 100 grams of boiled rice, salt to taste.

Nettle sandwich paste.
Mix 4 tablespoons of finely chopped nettle leaves, a teaspoon of chopped dill, 80 grams of cottage cheese, and 80 grams of chopped (can be grated) processed cheese. Mix the resulting mass or beat with a mixer.

Dandelion, green onion and parsley salad.
Dip 100 grams of dandelion leaves in cold salted water for half an hour (so that the bitterness disappears), then dry and chop. Add 50 grams of chopped green onions, 25 grams of finely chopped parsley, salt and vinegar to taste. Mix everything, refuel sunflower oil and sprinkle with chopped dill on top

Nettle salad with walnuts.
Dip 200 grams of nettle leaves in boiling water for 5 minutes, then discard them in a colander and chop. Grind 25 grams of walnut kernels, dilute them with a decoction of nettle (1/4 cup), add a teaspoon of vinegar and season the nettle with this mixture. Sprinkle the finished dish with chopped parsley (20 grams) and green onions (30 grams).

Nettle and parsley salad.
Take 150 grams of nettle leaves, immerse in boiling water for 5 minutes, then discard in a colander, dry and chop finely. Add chopped parsley (50 grams), chop and place the hard-boiled egg rings on top, season with sour cream (30 grams), salt and vinegar to taste.

Nettle salad with egg.
Dip 150 grams of nettle leaves in boiling water for 5 minutes. Drain the water, chop the nettle and put it on a dish. Place the rings of a hard-boiled egg on top, season with 20 grams of mayonnaise (or the same amount of sour cream) and salt to taste.

Nettle, sorrel, plantain, green onion and dandelion salad.
300 grams of nettle leaves, 200 grams of sorrel and plantain, 100 grams of green onions and 50 grams of dandelion leaves, rinse and dry. Pre-hold dandelion leaves in cold water for half an hour. Finely chop the plants, mix with two hard-boiled and chopped eggs, season with sunflower oil or mayonnaise and salt to taste.

Plantain, onion and nettle salad.
Dip 120 grams of plantain leaves and 50 grams of nettle leaves in boiling water for 1-2 minutes, discard in a colander. Then chop everything, add chopped onions (80 grams), grated (or table) horseradish (50 grams) and a boiled egg cut into circles. Season the salad with sour cream (40 grams), apple cider vinegar and salt to taste.

Ivan tea salad, green onions and horseradish.
Dip 100 grams of young shoots and leaves of willow tea in boiling water for 1-2 minutes, dry and grind. Add 50 grams of chopped green onions, 2 tablespoons of grated horseradish, salt to taste. Mix everything, season with 20 grams of sour cream and 1/4 lemon juice.

Burdock and parsley salad.
Dip 120 grams of young burdock leaves in boiling water for 2-3 minutes and discard in a colander. Then chop the leaves, add 80 grams of chopped parsley and 20 grams of grated horseradish. Mix everything, season with 30 grams of sour cream and salt to taste.

Dishes should only be prepared from young shoots, leaves and herbs. Don't pick herbs near freeways railway tracks and industrial facilities, landfills. Sort the greens thoroughly and rinse. To reduce the loss of vitamins, prepare salads, soups just before serving. Chop the herbs with a stainless steel knife and serve only in china, glass, or enamel dishes.

Try to cook delicious food from cultural and wild plants... These dishes will enrich your body with the missing carbohydrates, proteins, fats, vitamins and other useful substances.

To prepare them, you need to have patience, a desire to feed your family with delicious and.

For several years now I have been cooking delicious dishes from cultural and wild-growing plants and all the dishes delight my family, friends and acquaintances. All plants must be harvested while they have tender leaves or sprouts. If you want to use cultivated and wild plants for food all summer long, then you need to cut off the overgrown parts so that new young shoots will grow again and tender leaves appear.

SALADS

Salad dressing . 50 grams of vegetable oil (preferably olive oil), 50 grams of 4% apple cider vinegar, salt, ground black pepper and sugar to taste. Mix everything and use for dressing salads and vinaigrettes.

Spring salad. Put a bunch of young dandelion leaves in salted cold water for 30 minutes to remove the bitterness. Young leaves of mother-and-stepmother, nettle, pour over boiling water, cut. Add chopped sorrel, green onions, dill, radishes.

The amount I take is arbitrary, try to take about 1-2 handfuls for the first time. If the sorrel is already elderly, then it is better to refuse it. Cut 1-2 boiled eggs. Mix all the chopped components, add the chopped bunch of young dandelion leaves.

Salt and pepper to taste. Finally, add sour cream or homemade mayonnaise. Oil lovers can season with olive, I would suggest adding a teaspoon of apple cider vinegar. The salad can be garnished with lungwort flowers. Nice and tasty. Bon Appetit!

Green salad . Boil 1-2 eggs, cool. Chop green onions (base), add salt and stir with a spoon, you can even grind until juice appears. Salt can be replaced soy sauce... Add chopped parsley, dill and tender leaves to the onion. Add scalded and chopped young nettle sprouts.

Peel the eggs, cut into cubes and put in the salad. Cut the radish into strips or pass through a coarse grater. Stir the salad, season with sour cream. Greens must be taken in the same ratio.

Vitamin clover salad ... Prepared greens: stinging nettle, victorious onion (you can use any), sour cherry about 50 grams each and finely chopped red clover buds and unblown buds of meadow clover, put salt (instead of salt, sometimes I put a little bouillon cube or dry chicken broth). Lightly grind everything with a wooden spoon and season with sour cream or mayonnaise.

Carrot salad with nettle ... 50 grams of carrots through a grater, add 20 grams of washed and chopped nettles, crushed garlic and 10 kernels to it walnut... Season with mayonnaise with the addition of lemon juice, mayonnaise can be replaced with sour cream. Decorate with sprigs of greenery.

Dandelion leaf salad. Rinse 75 grams of young dandelion leaves in running water and put in salt water for 30 minutes. Transfer to a colander and drain, chop. Add 5 grams of grated horseradish, 10 grams of sour cream with lemon juice, mix everything. Decorate the salad with a boiled egg, cut into wedges.

Dream salad . Scald 70 g with boiling water several times. Chop and mix with 20 g of washed and chopped young sour leaves. Season with vegetable oil.

Salad from young shoots of wild garlic . Well washed leaves of wild garlic, place for 2-3 minutes in boiling water, allow the water to drain. Meat is boiled separately. 40 grams of boiled meat, cut into strips, are placed in a salad bowl. Prepared wild garlic, sprinkled with apple cider vinegar, is placed on top of the meat. Salt is added to taste.

SOUPS

Vitamin soup ... Put chopped potatoes and onions in boiling water. Cook until tender, salt and pepper to taste, you can add a bouillon cube. While the potatoes are boiling, prepare the green plants: pour over the nettles with boiling water, cut them. So that the nettle does not burn, I put on gloves.

We also cut young leaves of dream, sorrel, radishes and add to the nettle. Put chopped greens in the finished broth, bring to a boil. While our soup is boiling, beat in a separate bowl 2-3 raw eggs... Add in a thin stream to the boiling soup, stirring constantly.

After boiling, cover with a lid, turn off the heat and leave for another 10-15 minutes. Before serving, put chopped dill and parsley in a bowl of soup, season with sour cream. Bon Appetit!

Cabbage soup with sorrel and clover . Put chopped potatoes in 300 grams of boiling meat broth and cook until the potatoes are ready, add salt and spices to taste. In butter, sauté one grated carrot and finely chopped onion.

Add chopped sorrel and clover leaves to the vegetables. Mix herbs and vegetables well and put in broth. Boil. Then cover and turn off the heat. The cabbage soup is ready. Serve with sour cream and chopped parsley.

Spring okroshka . Cut 30 grams of boiled potatoes, 25-6-30 grams of boiled meat into cubes, as for a salad. Chop 20g each chives (learn about the benefits of chives) and watercress leaves and 8g dill. Grind 20g of cucumber herb with salt (salt to taste) until juice appears.

Finely chop the white of one egg, grind the yolk with 10g of sour cream, 4g of ready-made mustard and dilute with kvass (350 grams). Add pounded to the mixture with kvass cucumber grass, chopped food and mix gently. Serve with sour cream.

Homemade botvinia . Add 30 grams of young nettle and spinach. Add 50 grams of sorrel separately. Add everything together in 300 grams of bread kvass, add salt and sugar. Serve Botvinha with boiled fish, cucumbers and lettuce.

Oat root puree soup . Prepare broth with 5 grams of meat, salt and spices. Boil 50 grams of oat root vegetables in salted water and rub through a sieve. Put the resulting mass in the broth, bring to a boil. Put dill and sour cream in the finished soup.

SECOND COURSEA

Pilaf with nettles. Collect only the young leaves and nettle sprouts that have appeared. Rinse thoroughly in several waters. Do not drain the water, but collect the nettle itself so that the sand remains at the bottom. Use gloves when handling nettles, they will protect you from burns.

Peel 1-2 medium onions and chop thinly. Pour about 0.5-1 glass of vegetable oil into a cast iron, put onions, fry. While the onion is fried, grate 2-3 carrots through a coarse grater or chop finely with a knife.

Put in onions (), add 0.5 cups of water and simmer covered over low heat for 5-10 minutes. Meanwhile, chop the nettles and place in the stewed vegetables. You can add a bouillon cube or salt to taste.

While all this is stewing, rinse 1-2 glasses of rice (any, you can even steamed) and gently put it on vegetables and nettles with a slotted spoon or spoon. Align the surface ( do not stir!) and pour water (cold or boiling water can be used).

Pour enough water to cover the rice by 4 centimeters. Bring quickly to a boil over medium heat. After boiling, we taste the salt, add as needed. When the water from the surface of the rice has evaporated, gently turn over with a slotted spoon or spoon upper layer rice, reduce heat, cover tightly to prevent air from entering. You can also cover the lid on top with a napkin.

Reduce fire to minimum and hold for another 10-15 minutes. Then turn off the heat and leave for 5-10 minutes to swell the rice. Stir well before serving and serve, sprinkle with herbs on top. Stir gently, do not touch the burnt part. This also happens.

GREEN PUREE. V vegetable oil fry 2-3 heads of finely chopped onions. Prepare green herbs. Take in equal amounts (about 20 grams) the leaves of young dream, plantain, cow parsnip, mallow, sorrel or sour cherry, add a little green onion and rinse everything thoroughly.

Pass through a meat grinder, add a little dried flour, salt, spices if desired (you can put a bouillon cube). Transfer the resulting green mass to a frying pan and simmer for about 10 minutes under a lid over low heat after boiling. The puree is ready.

Millet meatballs with nettle . Cook viscous millet porridge, add scalded and chopped nettles. Put salt, one egg, you can put a tablespoon of mayonnaise or sour cream. Form the meatballs and fry on both sides in a little vegetable oil. Bring in the microwave until tender.

Nettle omelet ... Finely chop the well-washed nettle shoots, put in a pan with heated vegetable oil. Mix well and pour in the egg mass. Cover and bring to readiness over low heat. Salt and pepper to taste.

Sorrel omelet . Fry onions in vegetable oil or butter, add scalded and chopped sorrel. Stir quickly and pour over the egg mixture. Salt to taste. Bring to readiness over low heat.

My favorite pasties ... There has not yet been a single person who, having tried my pasties with grass, did not say that it was very tasty. Try it too, maybe your family will also admire their taste.

First, let's prepare the dough. The dough is made from water, salt and flour, add a pinch of soda to the flour. Knead the dough and leave for 20-30 minutes, covered with a towel. The dough should look like dumplings.

Prepare the filling. 500 grams of young nettle leaves (I process them with gloves) wash thoroughly, put in a colander to glass water, cut. Rinse dandelion leaves (about a handful), chop. Add 500 grams of rinsed and chopped whitewash leaves. Fry 2-3 chopped onions in a large skillet in vegetable oil.

When the onion turns golden, add the prepared green herbs. Season with salt and pepper to taste (you can add a bouillon cube). Stir for 2-3 minutes, cover, turn off heat and leave for 10 minutes. The filling for the pasties is ready. Transfer to a plate to cool.

Make a sausage from the dough, cut into pieces of the desired size, about the size of a fist. Roll out a not very thin round cake (like on dumplings or manti), put the filling on half of the cake, smooth, pour in a little of the resulting juice, cover with the second half, crush lightly, then draw the edge of the plate along a semicircle.

Bake 2 pieces in a dry frying pan. Fold the finished chebureks on a plate in a criss-cross pattern, two pieces each, smearing each cheburek with ghee. Fans of fried pasties can fry in vegetable oil. Bon Appetit!

Dumplings-dumplings from greens ... Have you tried green dumplings? Let's try! I will not describe the dough, since the dough is ordinary dumplings. But the filling is unusual.

For the filling, you will need 2-3 boiled eggs and all the greens that you plucked in your garden, in the field or in the forest. The amount I take is arbitrary, but for the first time, if you have never made such dumplings, take a bunch of each herb.

Take a bunch of dream (), tender nettle shoots, sorrel, green onions and about half a bunch of dandelion leaves. Put the dandelion in salted water for 20 minutes and then scald with boiling water to remove the bitterness.

Chop everything, add the chopped eggs, put half of the bouillon cube and mix. Add salt if necessary. The filling is ready. Blind dumplings or dumplings, boil in water with the addition of salt or a bouillon cube and serve as a second course without broth with sour cream. If you have increased acidity, then do not put the sorrel or put less than the bunch.

This filling can also be used in the preparation of pies. In this case, you can add boiled rice to this filling. And remember: the greens must be very young. If the leaves have already become coarse, then you need to boil or let the green herbs a little.

Fried dandelion rosettes . Collect dandelion rosettes, hold in the shade so that insects run away. Put in cold water for 20 minutes. Boil in salted water, drain. Sprinkle with breadcrumbs and fry. Separately cook the roasted or stew pieces. Mix the fried dandelion rosettes and the prepared meat. Serve hot.

O useful properties dandelion read.

DESSERTS

Delicious dandelion jam

Dandelion jam promotes weight loss and detoxification.

The first way ... Collect 100 Dandelion Flowers. As you collect the flower baskets, spread them in a thin layer on the newspaper to remove insects from the flowers. Rinse the collected baskets thoroughly in several waters to clear the soil. Soak in plenty of cold water to remove the bitterness. After an hour, transfer the flowers to a colander to glass the water.

Prepare the syrup. One kilogram of sugar is taken for one liter of water. For 100 dandelion flowers, 2-2.5 liters of water are taken and, accordingly, 2-2.5 kg of sugar. Transfer the flowers to an enamel bowl, in which the jam will be cooked.

Gently pour over hot syrup and leave to cool completely. Can be closed with a lid. Put the cooled "semi-cooking" on the fire and bring to a boil. Refrigerate again at room temperature.

The second time, bring to a boil, cut and add 2-3 lemons to the jam and, removing the foam, boil the jam for another 10-15 minutes. That's it, the jam is ready.

Arrange the hot jam in clean, scalded jars, close with ordinary lids.

Second way making jam from dandelion flower baskets. Treat the dandelions as in the first case, then pour 2-2.5 liters of water, bring to a boil, boil for 5 minutes. Drain the dandelions into an enamel pot, squeeze the boiled water off the dandelions and add to the pot. Measure the amount of liquid formed.

Add one kilogram of sugar to one liter of liquid. Boil the mixture for 5 minutes. Add 2-3 lemons, cut into pieces or squeeze out the juice. Boil for another 5-10 minutes. As in the first case, pour hot into jars, close with ordinary lids, and put away for storage.

Recently I read that instead of lemons, you can put finely chopped sorrel in the jam. I want to try it this year. I will definitely write about the results.

Candied fruits from calamus, burdock, dandelion, elecampane and ginger roots

In late autumn, thick parts of the roots of calamus, burdock, dandelion, elecampane are harvested, and delicious candied fruits can be made from the ginger root now, since the ginger root is on sale. Burdock roots must be in the first year of ripening (the first year the burdock does not bloom, blooms in the second year of its life, then dies).

One kilogram of any roots is thoroughly washed, thin roots are removed, and cut into circles. Put the prepared roots in boiling water and boil for 10-15 minutes. Transfer the roots with a slotted spoon to a colander to glass the water.

Boil the syrup from one glass of water and one kilogram of sugar. Put the roots in the prepared syrup and cook for 30 minutes. Leave the prepared candied fruits in the syrup for a while. remove with a slotted spoon and dry in the oven or in the air.

Candied fruits from the roots of calamus, burdock, dandelion, elecampane and ginger will help not only with sore throats, flu and colds, but will also be able to prevent them.

TEAS, DRINKS AND KVASS

Strawberry tea. Rinse the porcelain kettle with boiling water. Add 10 grams of strawberry leaves to a mixture of dried leaves of St. John's wort and mint (2 grams each) and pour into a heated kettle. Pour 200 grams of boiling water and let it brew for 7-10 minutes, covering the kettle with a towel. Before serving, pour tea into a bowl and pour back into the kettle to make the tea stronger.

Fortifying tea . Take 6 grams of rose hips and sea buckthorn, 2 grams of licorice and yarrow herb, add 3 grams of dandelion root. Pour this mixture with boiling water (200 ml) and simmer for 10 minutes over medium heat, avoiding a violent boil. Let it brew for 10 minutes, strain and add 20 grams of honey. The tea is ready to drink.

Multivitamin tea . Mash a teaspoon of rose hips and black currants in a mortar, add 1-2 teaspoons of green tea (black tea lovers can add black tea, not green). Then brew 2 teaspoons of the mixture with 0.5 liters of boiling water. Insist for about 15 minutes. Tea is ready.

Diaphoretic tea . Raspberry fruits, linden inflorescences, black tea should be taken in equal quantities. This tea will help with colds. Do not drink before going outside.

Soothing tea . Take 2 teaspoons of mint and shamrock, add one teaspoon each of valerian roots, hops and 3 tbsp. spoons of green tea. Mix everything and put in a jar. Brew tea at the rate of 1 tsp. mixture for 400 grams of boiling water. Drink in the evening with a bad dream.

Tea Balsam drink ... Half of the boiling water is poured into a porcelain teapot and left to warm up. Prepare the following mixture: 5 grams each of dried mint, chamomile and dry black or green tea top grade... Water is removed from the kettle, the prepared mixture is poured and 200 ml is brewed with boiling water, infused for 5-8 minutes and served.

Pine needles drink ... Rinse 40 g of pine needles well and put in 215 ml of water, 8 g of sugar, 1 g of lemon zest. Boil everything for 30 minutes, closing tightly with a lid over medium heat (so that there is no violent boil). Strain, cool, add 3 g of lemon juice, stir.

Nine forces drink . Cut 80 grams of fresh elecampane roots, pour 200 ml of water. Simmer over low heat for 20 minutes. Add 20 grams of sugar, strain. Strain the resulting broth, add 20 grams of cranberry juice and cool. If more than 20 grams of water has boiled away, then it is necessary to add boiled water to 200 grams and bring to a boil. Chill before serving.

Rhubarb kvass. Finely chop 30 grams of washed rhubarb and pour over 200 ml of cold water and let it boil. Let the resulting broth brew for 2-3 hours, cover with a lid and a towel. Strain, add 1 gram of yeast, diluted in water, and 20 grams of sugar, put to ferment. When it stops fermenting, the kvass is ready for use.

Bird cherry kvass . Slightly mash the washed and peeled bird cherry berries (50 grams) and pour hot boiled water (320 ml). Bring to a boil, leave for 3 hours, drain. Pour 2 grams of yeast, 0.2 grams of citric acid diluted in warm water and ferment. When the fermentation process is over, the kvass is ready.

Kvass with thyme . Take 200 ml of ready-made kvass, preferably home-made kvass. Boil 4 g of dried thyme in a small amount of kvass, pour into kvass, add sugar 10 g. Insist for 10-12 hours. Drink chilled.

Fiz from sea buckthorn . Take 20 g of chilled sea buckthorn juice, 25 g of chilled egg white, 10 ml chilled lemon juice, and 10 g food ice... Mix everything for about 2 minutes, pour into a tall glass and add 40 ml of sparkling water. Using this technology, you can prepare nat from the juices of blueberries, blueberries, currants, etc.

You can read about the use of sea buckthorn in folk medicine.

If you would like to try cooking from cultivated and wild plants of vegetarian cuisine, then you can find recipes delicious dishes .

Bon Appetit!

The best home healers are natural medicines.

Our grandparents did not rush to the pharmacy when we had pain as often as we did. They took natural, centuries-old folk remedies from Mother Nature. Folk recipes were passed down in every family from generation to generation. Oddly enough, but many of the medicinal plants grow in our homestead plots, in the forest, in the swamp.

We forget about it, we go to the pharmacy to buy chemicals that heal one organ and cripple the other.

I remember prescribing a medicine containing harmful ingredients in the hospital, the doctor insisted on drinking plenty of fluids.

It contained substances that were poorly excreted, unnecessary for the body.

Isn't it better to turn your gaze towards natural medicinal plants in simple folk recipes and get health, energy, strength, beauty from the kindest, gentlest and most caring doctor - Lady Nature!

Folk recipes from medicinal herbs

I would like to draw your attention to the available natural home remedies:

Herbs are my favorites medicinal plants

Cilantro (coriander)

This useful green, dry spice increases male strength, helps to speed up the digestion process.

Put green twigs in salads, make different dishes with the addition of her flavor. I often add it to soups just by sprinkling a handful of greens on a plate.

Lavender

Perfectly relieves fatigue. I use it in aromatic baths.

After a hard day, a lavender bath will pacify, relax, and take the burden off your shoulders.

You can prepare a decoction of flowers in the proportion of 300 grams of raw materials per 1.5 liters of water. I use essential oil lavender, I measure out 20 drops in salt, or half a liter of milk.

It will be great if, after taking a bath, you can soak up the bed for another 20 minutes. Try a natural remedy for fatigue.

Melissa

I love tea with lemon balm incredibly. Did you know that this fragrant herb can relieve you of herpes?

At least it will certainly speed up the treatment process!

It is enough to attach a lemon balm leaf to the problem area.

Mint

Mint grows on my site, wild and garden. I have repeatedly noted that the aroma of the wild is stronger and more stable. The plant is difficult to hatch from home gardens, but so fragrant. What a pity sometimes to eradicate it!

Heavy hangover? No problem! Make a mint infusion, drink slowly, savoring. All unpleasant symptoms will pass. To prepare such an infusion, you only need 3 leaves of a fragrant medicinal herb.

Thyme

Thyme is a wonderful medicinal plant.

Perfectly helps with cystitis, hemorrhoids, bronchitis.

Half a glass is taken twice a day.

50 g of herbs pour 800 ml of boiling water, leave for 4-5 hours.

Valerian

Calms the nerves, helps to fall asleep with insomnia.

The best option is to make an aromatic pillow with grass leaves and put it at the head of the bed. Alas, this recipe does not suit me. Pets will not let you sleep then. Definitely.

I usually make an infusion from the roots, but insist under a closed lid so as not to tempt cats.

I take a dessert spoon of roots and pour 1.5 cups of boiling water.

After 40 minutes, you can drink 1/4 cup infusion three times a day.

Basil

I dry some of the basil and keep it in my green pharmacy for medicinal purposes.

The medicinal plant works well on the walls of blood vessels, reduces the level of bad cholesterol.

Leaves are traditionally brewed 1 tablespoon in a glass of boiling water.

After 30 minutes, you can act! Reception up to 3 times a day.

Calendula

The flowers of the plant effectively reduce blood pressure, calm the nerves.

I brew bright flowers like this:

I take 3 tablespoons of calendula, pour about 700 ml of water.

I bring to a boil, but boil for a little 5-7 minutes.

Then I insist under the lid, wrapped in a towel for 1.5 hours.

I'm filtering the infusion. I drink 30 ml 4 times a day.

chamomile

A decoction of medicinal chamomile is needed for diabetics, it lowers blood sugar.

The pharmacy has a large selection of medicinal chamomile. I recommend that you buy whole dried flowers, do not take filter bags. I don't like their content. I harvest this plant myself, but sometimes I buy it.

We brew chamomile in the same way as solar calendula and take it according to a similar scheme.

Nettle

The hot herb is not only delicious in spring soups, the infusion of the leaves will help to cope with constipation, improve the condition of the liver and biliary tract.

I usually take a couple of tablespoons of dry nettles for half a liter. I insist 4 hours. I drink the entire volume of the infusion during the day.

Plantain

The best natural remedy with gastritis. Don't expect instant results. After 7-10 days, you will feel relief. We prepare the infusion in advance, since it must be taken a quarter of an hour before meals in a tablespoon.For the daily rate, it is enough to pour a glass of boiling water over 1 tablespoon of dry plantain leaves.

Linden

This beauty decorates my house, I will open the door, she stands in front of the entrance.

In summer, it collects a lot of bees during its flowering.

Such a hum is due to their incredible activity!

The scent of linden will relieve headaches, sore throat with angina.

We drink the drink hot. We will insist by wrapping the infusion so that it does not lose its usefulness and warmth.

1 tablespoon to 250 ml of boiling water.

After 50 minutes, you can drink it, four times a day.

If you work, you can take it twice a day, doubling the rate.

Folk recipes from berries

Let's see which berries are the most useful for the treatment and prevention of many diseases.

Cranberry- the record holder for the usefulness of medicinal properties.

For colds, fruit drink is very good.

Cowberry

Forest berry will help with diabetes mellitus, arthritis.

It is useful to eat a glass of forest treats a day during harvesting season.

I pour lingonberries with a weak sweet solution. It will infuse in it, it becomes so delicious!

You can take a couple of tablespoons of lingonberries and mix with honey. There are 50 grams per day.

Sea buckthorn

Not enough vitamins, eat sea buckthorn! She will give you everything you need that is required.

We got to a hospital bed, sea buckthorn is able to quickly restore your strength.

In the season of ripening and harvesting berries, it is good to drink fruit drinks and eat healthy berry at least 1/2 cup per day.

Pumpkin

The most useful berry, which can reduce body fat.

If you want to get rid of an exorbitant load, cook.

The choice is great.

You can spend a fasting day on a pumpkin. Drink pumpkin juice, stew the fruit pulp.

Folk recipes from vegetables

Garlic

Prevents heart attack, stroke.

Put aromatic cloves in salads, soups. You can consume up to 3 cloves per day.

Radish

The best folk remedy for cough.

I bring to your attention my video - recipe

I have been using it for many years.

Cabbage

Do you want to lose weight? Drink cabbage juice. Not only cleanse your intestines of toxins and toxins, but also get rid of 2-3 kilograms of weight.

Drink a couple of glasses of kale juice a day.

Cleansing enemas 2 times a week will help improve.

Medicines from nature are always with us. You just need to know how to use them for the benefit of yourself and your loved ones.

More information on many of these wonderful plants is on the blog pages.

You can easily find everything on the site map.

I use all these plants, berries, vegetables all the time.

I collect berries in the forest, vegetables and many medicinal plants I grow on personal plot... I collect some herbs in the fields, in the undergrowth away from the tracks.

Take all the best that nature gives us.

Medicinal plants will always support you in the prevention and occurrence of any diseases. folk recipes In action. Treat yourself with natural medicinal plants!

It is easier, safer, safer to live with them!

Be healthy!