Goutweed growing everywhere in the city, in the woods, in the country it is – one of the most common weeds, which is familiar to all, but few have tried it. But the usefulness of goutweed is in line with nettles, and, in contrast, can be eaten raw – goutweed no need to boil or scald.
To collect the most food shoots, when the leaf is still light green, shiny and unopened – it is crisp and while no specific taste.
In goutweed many advantages: it contains salts of iron, boron, manganese, it supports the immune system, helps with inflammation, diseases of the kidneys and liver, anemia and vitaminoze, promotes healing of wounds.
How to cook
Greens goutweed good for boiling – it put in place of cabbage. Just cook goutweed need quite a bit – too gentle. Also with “weed” hodgepodge make kvass or buttermilk, goutweed, chives, dill, cucumber – and a little mustard for sharpness.
Goutweed stew with potatoes: Detached extinguish grass alone – potatoes and onions, just until cooked connect and add a little tomato juice.
Season
Season young goutweed – May. It was in May, when the parsley, cilantro and different kinds of salads in the open ground has yet to give the first shoots, it makes sense to collect this spring vitamin weed.
How to choose and store
Food is good only for young, barely ascended goutweed, especially the one with more kotoroylistiki light green, shiny and unopened – are crisp and still without a specific taste. Goutweed is to collect far from the highways.
Goutweed it is not necessary to store; you need to use it immediately after collection.
