Table of contents:
Video: Harvesting Vitamin Greens
2023 Author: Sebastian Paterson | [email protected]. Last modified: 2023-05-24 11:24
Vitamins for future use
Celery, parsley, leeks are well preserved until winter if they are buried in the basement, on the loggia and grown at a temperature not higher than 4 … 6 ° C. The leaves of these plants are prized for their high content of carotene, vitamin E, folic acid, potassium and calcium salts. And in terms of vitamin C content, parsley leaves are close to black currants.
Unfortunately, by the fall, the leaves of parsley and celery become coarse, and it is difficult to use them in large quantities. But from them you can make a very tasty green pasta, which can be eaten with much greater appetite and pleasure. To do this, fresh parsley and celery leaves (any ratio) must be ground in a meat grinder or chopped. For 1 cup of green ground mass add 1 head of garlic (5-6 large cloves strongly chop or grate) and 1 teaspoon of salt. Everything is thoroughly mixed, put into glass containers and stored in the refrigerator for 1-2 months. This paste is put on a sandwich with butter, added to sour cream for dressing salads, used as a spicy seasoning for any dishes (meat, pasta, fish).
× Gardener's handbook Plant nurseries Stores of goods for summer cottages Landscape design studios
Leeks, like parsley, have a high vitamin E content (1 mg per 100 g), the daily dose of which for humans is 12 mg. Peppers, apples, carrots, currants, bananas contain half as much vitamin E. Onions are also prized for their high potassium content. Leeks contain a lot of vitamin C, up to 45 mg per 100 g of raw matter (as in white cabbage, lemon, spinach, orange). Moreover, this culture has one very important property that no other vegetables and fruits have: when storing leeks, the amount of ascorbic acid in the bleached part of the onion increases by more than 1.5 times by spring and reaches 75-85 mg per 100 g of product.
Leek leaves with boiled eggs will be an excellent filling for a pie. Unlike onions, leeks have a delicate, not pungent sweet taste. In addition, leek leaves can be used to make scrambled eggs or scrambled eggs (a handful of finely chopped leaves for 2 - 3 eggs). Leeks are eaten with young leaves that have a pleasant sweetish taste (in summer) and a false elongated onion in raw and boiled form as a seasoning for soups and salads.
Leek salad: 2-3 onions, 2 hard-boiled eggs, 1-2 apples. Grind everything, season with mayonnaise. The ratio of the components can be changed to taste.
Celery root vegetables are stewed, fried, but it is especially valuable fresh. For salad, the root vegetable is chopped on a fine, medium or coarse grater. Add carrots, apples, season with mayonnaise, sour cream. Celery can be mixed with fresh cabbage. To prevent the pulp of chopped celery from darkening, it must immediately be mixed with an acidic component or sprinkled with lemon juice, vinegar.