Common names of shepherd’s purse ordinary: purse, purse ordinary, grytsy, buckwheat field, heart grass, grass grass, sparrow eye, shepherd purse, swan, grandmother, hearts, hearts, wallet, spoons, sparrow gruel.
Culinary recipes from shepherd’s purse ordinary, soup, salads, substitute mustard or pepper from shepherd’s bag. Nutritional value and chemical composition of shepherd’s purse ordinary.
Shepherd’s bag plant unpretentious. It blooms all summer. It inhabits almost everywhere, except for the regions of the Far North and arid southern regions. It is found in gardens and kitchen gardens like a weed. It grows on pastures, slopes, roads, vacant lots, and even on walls.
Chemical composition: ascorbic acid, vitamin K, carotenoids, rhamnoglycoside hissopin, flavone glycoside diosmin, organic acids (bursa, citric, fumaric, malic and tartaric), tannins, inositol, amino acids (choline, acetylcholine), tyramine, histamine, potassium salts , sulfur containing substances. The seeds contain fatty oil, a small amount of essential and mustard oil.
A shepherd’s bag is used in cooking. Young leaves are good in salads and vinaigrettes. They can be added to soups, borscht, mashed potatoes and side dishes. From fresh herbs, mixed with celery, it is useful to prepare a vitamin paste for sandwiches. And from dried herbs you can prepare an original dressing for the first dishes.
Dried seeds can replace pepper and mustard. Young leaves can be used as a filling for pies, and old leaves give a saturated vegetable broth. Calorie content: 100 g of fresh herbs contains about 29 kcal, in fruits – 353 kcal. The use of the plant is contraindicated in pregnancy, increased blood coagulation, hemorrhoids.
Culinary recipes from shepherd’s purse ordinary.
Shepherd’s bag soup.
Put boiled potatoes into boiling broth or salted water. Boil it until soft. Add chopped young leaves of shepherd’s bag and onion toasted.
Salad with a shepherd’s bag.
Leaves and stems of the purse 1 handful + nuts 4 tbsp. spoons. Finely chop young leaves and stems, season with chopped walnuts.
Salad of shepherd’s bag, cucumbers and tomatoes.
40 g of leaves of the purse + 20 g of fresh cucumbers + 15 g of fresh tomatoes + 1/2 eggs + 10 g of sour cream + salt. Cut sliced and washed young leaves. Lay on sliced tomatoes and cucumbers. Put circles of hard-boiled eggs on top. Drizzle with sour cream. To salt.
Shepherd’s bag salad.
Blind nettle leaves 10 g + sorrel 10 g + shepherd’s bag (leaves) 50 g + wild chicory (leaves) 5 g + green onion 4 g + egg 1/2 pcs. + sour cream 5 g + vegetable oil 5 g + table mustard 3 g + salt. Rinse and chop all freshly picked plant leaves and chives. Mix. Add chopped cool eggs. Mix. Add sour cream, table mustard and vegetable oil. To salt. Mix.
Shepherd’s bag salad.
The leaves of the purse, nettle and sorrel (in any ratio) are cleaned of rough petioles and washed. Dry with a towel and chop. Wash some young roots of wild chicory or goat-breeder, peel, finely chop. Add to prepared herbs. Mix. Add sour cream or yogurt, salt, mustard, vegetable oil. Mix everything. Garnish with dandelion leaves and sprinkle with chopped onion greens.
Shepherd’s bag puree.
Wash young leaves. Grind to a pasty state. Add salt and pepper. Mix. Store in a cool place. Use for dressing soups and fried meat dishes.
Shepherd’s bag pasta.
Chop the greens of the purse (50 g) and celery (30 g) to a pasty state. Add mustard (1 tablespoon). To salt. Stir with butter (50 g). Use for sandwiches.
Shepherd’s bag 200 g + carrots 1 pc + onion 1 pc or chopped green onion 0.5 cups + vegetable oil 3 tbsp. spoons. Wash the plant. Fry in oil. Fry finely chopped onions separately. Skip the shepherd’s bag and carrots through a meat grinder. Add the onion. Stew for another 20 minutes.
Shepherd’s caviar with tomato.
Shepherd’s bag 200 g + carrots 1 pc + onions 1 pc + sunflower oil 1/4 cup + tomato paste 0.5 cup or tomato sauce. Boil the carrots and chop to a paste. Finely chop the onion and fry in oil. Finely chop the shepherd’s bag. Stir everything and simmer with tomato until tender.
Caviar from a cupar and a shepherd’s bag.
Kupyr 250 g + shepherd’s bag 250 g + onion 1 pc + vegetable oil 1/4 cup + dill greens 1 tbsp. spoon + 1 garlic + salt. Fry finely chopped onions until golden brown. Add finely chopped greens. Salt and simmer under the lid for 15-20 minutes. Add finely chopped garlic and dill. Close the lid. Cool.
Pickled shepherd bag in soy sauce.
300 grams of purses + 200 grams of soy sauce + 5 grams of vegetable oil + 10 grams of granulated sugar + 10 grams of onions + 3 grams of fried sesame seeds + 5 grams of red hammerhead Rinse the leaves thoroughly. Dry slightly. Chop the onion. Soy sauce, vegetable oil, granulated sugar, onions, sesame seeds, pepper mix. Add the greens of the shepherd’s bag. Season the greens in seasoning for up to 3 days.
Shepherd’s bag powder.
Dry young leaves, grind and sift. Add to them red ground pepper at the rate of 1 teaspoon in 2 cups of powder. Use for dressing first courses.
Mustard or pepper substitute from a shepherd’s bag.
If there is no ordinary, prepared mustard, then it can be replaced with powdered seeds of a shepherd’s bag. The powder has a pleasant bitterness and spicy taste, goes well with meat and fish dishes.
Tea from a shepherd’s bag.
2 teaspoons of chopped grass shepherd’s bag pour 1 cup boiling water. Let it brew for 10 minutes. Strain.
Based on the book Survival beyond the threshold of civilization.