Cheremsha is an amazing plant, interest inwhich has recently grown so much that with the advent of spring in the forest where it grows, there is nowhere to set foot - there are so many hunters behind it. Basically, wild garlic is harvested for personal consumption, but there are also those who earn on it - young juicy-green shoots are in great demand among those who have weakened after the winter of the townspeople. Use wild garlic as an independent dish, add to meat delicacies, use as a seasoning. Another wild cherry is harvested for the winter. We will tell you how to pickle the wild garlic, but first let's find out what it is useful and valuable.
Properties of wild garlic
Some names of culture - wild garlic and bearishonion - talk about its benefits. Sweet cherries are a variety of onions, but useful elements, there are 3 times more vitamins in it than in cultivated onions or garlic. Cheremsha is a source of vitamin C (even less in lemon), glycoside of alliin, essential oils, ascorbic acid, protein, fructose, lysozyme, carotene and other useful micro- and macroelements, vitamins. Such a set of components provides the fossil glory of an effective anthelmintic, anti-inflammatory, antiscorbutic agent. It is interesting that these properties remain regardless of how to pickle the wild garlic. Another carcass is considered an aphrodisiac and a rejuvenating body. Tinctures and juices of wild garlic are used for otitis, inflammation of the respiratory tract, for rubbing joints in rheumatic diseases. The use of wild garlic has a beneficial effect on the work of the kidneys, the heart, on all metabolic processes.
Harvesting of garlic
This interesting gift of nature grows inshady forests and floodplains. Sweet cherry is most useful in the spring, when food can be used all its parts - leaves, shoots and petioles. At this time they are just full of valuable elements. Take this into account before pickling the wild garlic for the winter. Of course, it can and should be grown on its own plot, but wild wild garlic is more useful. By the way, in the autumn you can dig up bulbs - they look like garlic and are also used in cooking. Sweet cherry is successfully used in dishes of European cuisine, it is loved for a spicy, pronounced taste, which, however, is not as sharp and specific as traditional garlic.
How to pickle the wild garlic: a recipe
Preparation
Leaves rinds out, rinse and pour cold water. Leave for 2 hours to pass the process of giving off the juice. Try it, if the water has got a sharp taste, drain and pour in fresh.
Marinade
Boil 1 liter of water in a saucepan, add 2 tablespoons of water.spoons of sugar and salt, cool. Prepare the cans (0.5, 1 L), sterilize. Now lay the leaves of the wild garlic in cans in a vertical fashion, with petioles up. In a cooled marinade, add 100 ml of vinegar, stir. Pour the marinade over the jars so that it completely covers the leek. Next, cover the jars with lids, sterilize for 5 minutes and roll. If you cook not for future use, simply close the jar with a normal lid and put it in the refrigerator. You see, there is nothing difficult in how to pickle the wild garlic.