Dandelion, the misjudged herb


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Ornamental garden owners demonize him, herbalists love him - the dandelion. The edible herb comes with many healthy ingredients and offers numerous cooking options in the kitchen. Popular names such as Bettseicher (French "pissenlit") indicate the high potassium content and the draining effect of leaves and roots. It contains, in addition to other minerals, especially calcium and silica as well as healthy bitter substances such as the gall-and liver-friendly quinoline. So you can make a fine vegetable from the harvested, washed, thinly peeled and chopped roots, which are steamed in butter and some broth.

Dandelion tea

Dandelion tea is due to its cleansing and draining effect ideal as a drink during fasting

Dandelion is not only healthy in the food

Dandelion tea is a good start to the day. It stimulates the metabolism in the digestive tract and has an activating effect. Therefore, it is an ideal supplement for a fasting and supports the body in losing weight. For kidney-strengthening dandelion tea, the pieces are dried at about 40 degrees in the oven or in the dehydrator. Preparation: For each cup, add two teaspoons of it in cold water overnight, then boil and drink sweetened with honey (three cups per day).

Culture Dandelion

Cultivated dandelion is characterized by its milder taste and the almost salad-like growth

New dandelion varieties especially for cooking in the kitchen

If you do not want to endure the herb in the grass and eat the vitamin C-rich herb, you should try the culture dandelion, which is extremely popular in France and Switzerland. Varieties such as the 'earliest improved dandelion' or 'Lionell' hardly taste bitter and form tall, upright-growing leaf heads with particularly mild, yellow heart leaves. Sowing takes place from March in humus rich and nutrient-rich soil, either on the edge of the vegetable beds or between the rows of peas, spring onions and radishes.

Tip: For flowering, the cultivars are better not come, they also forget their good nursery and populate the garden like their wild relatives.

Recipe for dandelion nettle yum soup

Ingredient list:

  • 150 g young dandelion leaves
  • 150 g young nettle leaves
  • 150 g of young eggshell leaves
  • 2 cloves of garlic
  • 1/2 onion
  • 1 tbsp butter
  • 50 g celeriac (more has a taste too dominant)
  • 1 liter of water
  • 2 tablespoons vegetable broth
  • 1 cup of sour cream
  • 1-2 tbsp. Starch (if required)
  • Juice of a lime
  • Salt, pepper, lemon pepper (to taste)

Preparation:

Wash dandelion, stinging nettle and whitewash, drain and cut small. Chop the garlic, onion and celery and simmer with the butter in a large enough saucepan over medium heat until the onion becomes glassy. Add water, broth and herbs, increase heat, bring to a boil and simmer for about ten minutes over medium heat. Puree the coarse pieces with the blender, add sour cream and lime juice and season with the spices. If the soup is still too thin, mix some starch powder in a cup with some hot soup, add it and bring to a boil again.

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