Culinary recipes from coltsfoot, soup, salads, cabbage rolls and coltsfoot tea.

Folk names for coltsfoot: camouflage (reed), near-grass, butterbur, forest latin, mother grass, two-handed cattle, rannik, whitewashed, waterfowl, fire salad, male flower, March flower, sand flower, tobacco grass, uncle leaves. 

Culinary recipes from coltsfoot, soup, salads, cabbage rolls and coltsfoot tea. Description and content in the coltsfoot of useful elements.

Coltsfoot is a perennial herb from the family Asteraceae, up to 25 cm high, with a long creeping, branched rhizome. The flowers are golden yellow, tubular, with a crest. Collected at the top of the stem in an inflorescence in the form of a basket. It blooms in March and April. The fruits ripen in May. Prefers clay soils, often found in fields and ravines..

Coltsfoot contains vitamins B1, B2, B6, C, essential oil, faradiol, arnidol, taraxanthin, mucus, saponins and the bitter glycoside tussilagin. Coltsfoot is contraindicated in pregnant and lactating women.

Culinary recipes from coltsfoot.

Soup with mother and stepmother.

1 liter of water + 2-3 potatoes + half a glass of crushed leaves of coltsfoot + 2 tbsp. tablespoons of sour cream or 1 teaspoon of butter. Wash and finely chop leaves. Put potatoes in boiling water, sliced ​​in circles, and cook for 2-3 minutes. Then add coltsfoot. Bring to a boil and remove from heat. Let it brew with a closed lid for 10-15 minutes. To salt. Add sour cream or butter.

Stuffed cabbage leaves.

10 pieces of coltsfoot leaves + 1 cup boiled rice + 1 pc. carrots + 1 pc. onions + 0.5 cups of tomato paste. Chop the carrots and onions and fry in oil. Mix with rice. Wrap in leaves. Lay the dishes. Pour tomato with diluted water. Simmer until cooked for about half an hour.

Stuffed coltsfoot.

Wash the leaves, dip in boiling water and remove immediately. After that, lay raw vegetables on them: carrots, pumpkin, zucchini, grated on a coarse grater, wrap the leaves in an envelope, put in a pan, pour boiling water so that it slightly covers them, salt, bring to a boil, boil for 2-3 minutes and insist 10-15 minutes without heating with the lid closed.

Salad of carrots and leaves of coltsfoot.

50 g of fresh carrots + 13 g of coltsfoot leaves + 30 g of kefir + salt. Grated peeled raw carrots on a coarse grater (chop). Sort the leaves of coltsfoot, rinse several times with a change of water. cut in small pieces. Add kefir. To salt.

Dandelion and Coltsfoot Salad.

70 g of leaf dandelions + 30 g of leaves of coltsfoot + 30 g of green onions + parsley + 2 hard-boiled eggs + sour cream. Soak dandelion leaves in salted water. Slice. Add onions, parsley, chopped eggs. To salt. Season with sour cream.

Field Salad.

Leaves of young dandelions + nettles + coltsfoot + sorrel + dill + green onions + radishes + fresh cucumbers. For the sauce: cream + lemon juice + honey. Rinse the greens well. Scalp nettles with boiling water. Then chop the greens and combine with chopped radishes and cucumbers. Mix. From cream, lemon juice and honey, make a sauce and pour salad over it. Instead of sauce, you can season with vegetable oil. This salad is best served with hot dishes..

Coltsfoot Salad.

Leaves of coltsfoot 2 bunches + green onions 1 bunch + canned beans 2 tbsp. lies. + onion 1 pc. + carrots 1 pc. + apple cider vinegar 1 tsp + vegetable oil 2 tbsp. tablespoons + mint leaves 4 pcs. + greens + pepper + salt. Finely chop all the components of the salad, mix, season with vegetable oil and sprinkle with chopped mint leaves.

Salad Sunbeam.

Cucumber 1 pc + coltsfoot flowers up to 15 pcs + sunflower seeds 1 tbsp. a spoon. For the sauce: olive oil 1 tbsp. spoon + wine vinegar 1 teaspoon + mustard 1 teaspoon + honey 1 teaspoon + soy sauce 1 teaspoon.

Rinse the flowers in water and pat dry. Cucumbers cut into thin hemispheres with peel. Make the sauce: mix olive oil, vinegar, honey, mustard and soy sauce. Stir well and beat a little. Pour over the salad with sauce and sprinkle with sunflower seeds on top.

Sauce (cream) with coltsfoot.

250 g of young finely chopped leaves of coltsfoot + 1 clove of garlic (grated) + 1 teaspoon of fried sesame seeds + salt + black pepper. Leave the grated garlic in a saucepan. Pour this mixture with water so as to completely cover the contents. Bring the mixture to a boil and reduce the heat. Boil for about 10 minutes.

Then strain the leaves and grind them in a mortar along with sesame seeds. Dry the mixture slightly and stir until smooth. Add salt and black pepper to taste. Use as an addition to mashed potatoes or rice cassauce. May also be used with salad or vegetables..

Tea with coltsfoot.

Dried leaves of coltsfoot (4 parts) + plantain leaf (3 parts) + licorice root (3 parts). Brew one tablespoon of the mixture with two glasses of boiling water. Insist 30 minutes. Strain. Tea promotes the removal of sputum from the lungs.

Sweet sherbet with coltsfoot.

60 g of fresh petals of coltsfoot (carefully remove all leaves and everything that is not petals) + 250 g of sugar + 800 ml. water + 1 teaspoon of lemon juice + 1 egg white. To effectively separate the petals, you need to wipe the flowers between the index and thumb.

Place the petals with sugar in a container and pour water. Boil. Boil for 2 minutes. Remove from heat. Let stand for 20 minutes under a closed lid. Strain the mixture through a sieve and cool the resulting syrup. Add egg white.

Beat the resulting substance until the egg white foams and turns white. And the whole sorbet will take a whitish hue. Then, you need to put it in a cold place. Over the next hour, every five minutes, thoroughly beat the mixture. After the first hour, continue to whisk the sorbet every 15 minutes until it finally hardens..

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

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