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5 Review (s)

  1. Anatoly Filippovich YURIN

    Jam from rose petals and rose hips

    For cooking, rose petals and rose hips with double flowers are suitable. They are boiling in sugar syrup, like an ordinary jam.
    Composition of the syrup: on an 1 glass of loosely packed petals take 2 cups of sugar, 1 a glass of water and a little citric acid (2 g).

    You can do without cooking. In this case, you need to take a half-liter jar, layer the petals layer by layer, pouring them with sugar and tamping each layer with a spoon. Densely packed jar close the lid and put in the refrigerator.
    Over time, the petals will give off the juice, which, dissolving the sugar, forms a healing aromatic syrup of amber color with excellent taste qualities.

    In folk medicine, jam and syrup are widely used as an aid in the treatment of colds in adults and children: it is consumed with tea without a special dosage.

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  2. Svetlana Pestretsova, city of Andreapol, Tver region.

    I have been growing my perila a year already, its cut violet leaves decorate my flower beds very much, but then I learned from my acquaintance that it is still possible to consume it. Is it so?

    Reply
    • Svetlana

      Indeed, in the middle strip of the perilla not only a valuable one-year decorative plant, but also a food plant, as well as a medicinal plant.

      Perilla shrubby purple has dark maroon with a bronze otenekom along the edge of the leaves, which are in demand when preparing dishes of Japanese cuisine and in Chinese medicine.

      The fragrance of the leaves is a mixture of cumin and nutmeg odors with a raisin flavor, perfectly suited to fried dishes.
      Perilla bush curly with green leaves has a cumin taste with notes of anise and cinnamon.
      The leaves of the perilla are rich in mineral substances, essential oils, they contain vitamins C, B1, B2, PP, calcium and potassium. According to the content of carotene, the perilla is sometimes superior to carrots.

      Young leaves are used fresh in salads, meat and fish dishes, and more mature ones are salted, sucked and marinated, dried and added in powder form to meat and vegetable dishes. But - in a small amount, since they have a strong flavor. Red decorative leaves are in demand for serving dishes and as a colorant in canned food.

      Reply
  3. Victor RUSSIAN, Minsk

    Garden perennial lily - bulbous plant. Like her close relatives onions and garlic, she asks for it on the table. I tried young leaves in the salad, juicy and sweet. But more like flowers, not only white (I grow a lily Dahur, which has flowers of different shades).
    For a vitamin salad, I chop several flowers and young leaves of the laurian dahur, cucumber, yellow or orange bell pepper, a bunch of green onions, spicy vegetable greens. I add green peas, to taste - garlic, salt, pepper, powder of dry flower baskets of calendula. I mix and season with sour cream or unsweetened yogurt. Delicious! And it's useful how! But jam from petals of a lily - on the fan: sharp taste of a flower it is difficult to muffle even in dense syrup.

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  4. Karina Karenovna

    Try to grow edible flowers. This can be done in many different ways.
    The most convenient are hanging pots or baskets in which you can collect a whole bunch of edible and fragrant flowers. Of the plants, nasturtium, chamomile, pansies, pelargonium, calendula, marigolds, clover, lavender, snapdragons, passionflower, mallow, etc. are most suitable. Before planting the plants in baskets, they are filled with a mixture of compost and soil. Since the main difficulty in growing plants under such conditions is the rapid evaporation of moisture, you can add a hydrogel that can hold water. You can also add fertilizer granules, which will dissolve gradually.

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