Culinary recipes for creeping wheatgrass, soups, salads, cereals and creeping wheatgrass tea.

Popular names for wheat grass creeping: grass root, dog grass, worm grass. Blossoms in June-July, bears fruit in August-September. Distributed almost universally. It grows in the wild, in meadows, fallows, in crops and near dwellings. One of the worst weed fields. 

Culinary recipes for creeping wheatgrass, soups, salads, cereals and creeping wheatgrass tea. Useful properties of wheat grass creeping.

Creeping wheat grass contains ascorbic acid, carotene and alanine. Phenolic compound avenine, polysaccharide triticin, ascorbic acid, fructan, fatty oils, malic acid, levulose, fructose, mannitol and other carbohydrates, as well as glucovaniline, saponin, mucus, carotene, agropiren, silicic acid, iron, amino acids, sodium were found in the rhizomes. , calcium, inositol, inulin, valine, pectin, glycosides, protein substances, essential oil.

The collection and harvesting of creeping wheatgrass rhizomes is preferably carried out in early spring. Before young stems grow. Or in the fall. It is possible throughout the summer. Very long, cylindrical, straw-yellow rhizomes must be washed from the soil and air dried. It is advisable when artificially heated high periosteum or over smoldering coals. Wheatgrass root is very easily affected by molds and becomes unusable.

In food, it is generally advisable to use the creeping wheatgrass rhizome. From fresh rhizomes you can cook soups, borscht, as well as side dishes for fatty meat, fish and vegetable dishes. Boiled rhizomes can be mixed with blanched leaves of nettle, dandelion, saplings, plantain. From rhizomes you can cook cereals.

Ground rhizomes give good quality flour that can be used to make drinks, beer, jelly, as well as delicious bread. The taste of the roots of wheatgrass creeping is quite high. Get used to their taste is not necessary. Wheatgrass dishes seem familiar and tasty.

Culinary recipes for creeping wheatgrass.

Creeping wheatgrass borsch.

4 l of water + a bunch of wheatgrass (rhizome and greens) + green dandelion leaves + 6-8 potatoes + 2 medium carrots + a bunch of green onions + 2 eggs + green parsley + dill + salt. Rinse the green leaves of dandelion well. Put them in salted water for half an hour to remove bitterness. Wash wheat grass. Put in boiling water and boil for 10 minutes. Then remove the wheat grass and throw it away.

In this broth (brownish color) add chopped potatoes and salt. Let it boil. Add carrots. Cook until potatoes are cooked. At the end of cooking, pour, stirring, lightly beaten with a knife knife. Add shredded: chives, greens and dandelion leaves. Let stand 15 minutes under the lid. You can add sour cream.

Wheatgrass Rhizome Soup.

0.5 l of meat broth + 2 pcs. potatoes + 1 carrot + 1 onion + 50 g wheatgrass rhizomes + parsley + salt. Add potatoes, carrots, onions to the meat broth. Cook until half cooked. Then add chopped wheatgrass rhizomes, parsley. To salt. Boil for 5 minutes.

Wheatgrass Rhizome Salad.

Wash fresh rhizomes (120 g), pass through a meat grinder or finely chop. Add onions (20 g), carrots (30 g), sorrel (5 g), dill (3-5 g). Season with vegetable oil or mayonnaise (10 g). To salt.

Wheatgrass Rhizome Salad with Other Plants.

Boiled rhizomes (100 g) mixed with blanched chopped nettle leaves (50 g), dandelion, saplings, plantain (30 g each). To salt. Mix. Season with mayonnaise (sour cream, tomato sauce, vegetable oil) (100 g). Sprinkle with dill, parsley and green onions (15 g).

Porridge with wheatgrass groats. Mix wheatgrass cereal (1: 2, 1: 1) with other cereals: pearl barley, buckwheat, millet, etc. Cook over low heat until cooked. Salt at the end of cooking. Let stand in a warm place for 1-2 hours. Add milk or butter.

Creeping wheatgrass puree.

Wheat grass rhizomes (250 g) thoroughly rinse with cold water. Boil in salted water until soft. Drain the water. Rhizomes skip chop. Add: sauteed onion (50 g) + ground pepper (2 g) + salt. Season with butter or sour cream (15 g).

Creeping wheatgrass flour and cereal.

Dig underground branching white rhizomes in early spring. Rinse with cold water. Air dry. Grind to remove brown scales. Grind into flour or cereal.

Wheatgrass Casserole.

150 g of wheatgrass roots + 40 g of egg powder + 5 g of fat. Rinse the roots. Boil in salted water. To grind. Dilute egg powder and fat in water (2: 2). Pour into chopped roots. Give shape. Bake. Or pour egg-milk mixture: 1 egg + 50 ml of milk + 25 g of butter. You can add sausages and bake.

Wheatgrass Rhizome Bread.

Wash wheatgrass roots. Dry and grind into flour. Prepare the dough and ferment it with soaked bread or wheat flour. When the dough rises, cut it into pieces and form bread. To bake. Moisten the finished bread with cold water and cool.

Creeping wheatgrass tea.

2-3 teaspoons with wheatgrass top pour 1/4 liter of hot water and let stand for 10 minutes.

Wheatgrass Tea Mix.

Wheat grass 20 g + tricolor violet 10 g + horsetail 10 g + nettle 10 g. Two teaspoons with top of the mixture pour 1/4 liter of boiling water. Let it brew for 10 minutes. Strain.

Wheatgrass and Bearberry Tea.

2 teaspoons with the top of the mixture pour 1/4 liter of boiling water and let it brew for 5 minutes.

Wheatgrass juice.

To obtain juice, wheatgrass rhizomes must be taken with grass. Rinse thoroughly in cold water. Scroll immediately in a meat grinder or grind to a pasty state. Squeeze through several layers of gauze (matter). Better use the press.

Wheatgrass coffee.

Rinse thoroughly. Air dry. Fry until brown. Grind. Brew like coffee.

Based on the book Survival beyond the threshold of civilization.
Nagorsky S.V..

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