Salads of wild eatable herbs.

 Lots  of us has been  interested book by Litvinova Three benefits , and readers asking  to  share are most interesting  chapters from her, maybe to meet with her work by Inna, thus publishing Physical culture and Sport allowed parts from a book   By Litvinova Culinary of health, which released on 1991–1992  years, and we are enjoyed share these parts with you.

Cooking principles.

Wild herbs are vitamin, micro elements and other benefit substance enriching your ration, but you think they are not taste , after  eat or will try, by tradition meaning , fibers  are hard, but not in borago , nasturtium, thus salads cooking using dressings, sausages, they are ennoble tastes of herbs ,you are slowly habit to herbs tastes. A  most often for salads taking young dandelion leafs till blooming, nettle are first  4-4 leafs, plantain, sorrel, oxalis, tilia, ash, borago, podagraria, but they are preparing on clean places, not close to roads, dust , factories, cars , they are mud by hard metals, wastes. And a most importance containing in spices are nuts, walnuts,they are using as an other, but not peanuts , his fresh kinds are rare, but  by laying forming mold are harmful fungus. Grinded in grinder machine seeds of SESAME are good full value nut s spicy for green salads.

Vegetable oil spicy.

 Chop and grind nuts  with oil, till same porridge mass, after add 2-3 tbl.sp. of vegetable oil  on one tbl.sp. of porridge mass. In mass add pressed juice of half lemon, or   put chopped onion, garlic, aromatic herbs,this classic spicy for salads matching of different wild herbs.

Changing nuts on ryes grinded rusks.

Of fromage spices.

Typical recipe  of fromage dressing.

 3 tbl.sp. of fromage, juice of half lemon, grinded garlic, onion green, or white, dding ne tbl.sp. of vegetable oil.

 A most spreading component for spicy is sour ju ce of apple, cranberry, grapefruit, cow berry, rhubarb, apple vinegar, shredding  apple, weak salted cucumber, sauerkraut, these are good combing with vegetable oil, as brine, taste of wild herbs will rich,if you add sour milk, or   kefir.

 And component for spicy still are chopped spicy and green vegetables , onion, petroselinum , dill, mint, sea cabbage, mustard powder. And especial place having in honey,as improving salad taste, but rich for vitamins .For  summer using dressing of sour berry juices /currant, gooseberry  as on half with vegetable oil, green petroselinum, dill, onion.To green salads matching and tomato dressing as 6 parts of vegetable oil, 4 parts of fresh juice pressed tomatoes and part of lemon juice,chopped green.

Common principles for cooking are keeping right using . Quantities for food for any dish are calculated on 4 portions /gr/, but of herbs cooking is measuring by handfuls, as though by foodists, but a how a handful for portion is defines you by yourself. And you can see am not noted a salt, thus a not case , spicy and aroma vegetables, sour juices avoiding salting, on begin you can check,that salt is not having, but later habit. A future you can low spices,as  equating salads of herb to salads of culture herbs are petroselinum, celery, leaf salad, spinach, dill. Useful are the most  complex salads of herbs, which are closed growing of nettle, dandelion, podagraria, plantain, wash good herbs before to cook!

Hard salad.

2-3 handful of chopped and kneaded young leafs of dandelion, nettle burning and deaf, plantain , podagraria mix in chopped green, green onion, add cucumbers pieces, or tomatoes ,grinded walnuts, garlic. Dress of fomage, or vegetable oil with juice of lemon, cranberry, or  apple vinegar.

 Honey salad.

Herbs are on the same quantities to mince meat and mix with honey, as one to 10 by size