2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
A few more "savages" that are worth paying attention to. You look, and you will want to allocate them a small corner of the earth in your garden, so that you always have at hand a fragrant seasoning for ordinary dishes, a remedy or nectar for your own bees
Angelica
The word "Dyagil" I associate more with the name of Sergei Pavlovich Diaghilev, his "Russian Seasons" in Paris and "Diaghilev's Russian Ballet" than with a wild growing plant capable of increasing the tone of the human body.
In many countries, the plant is treated with great respect, considering it a good and healthy vegetable. Fresh stems and leaves are added to salads, used as a side dish. Young greens are delicious boiled and fried. The stems are used to make candied fruits, and jam is made from green shoots.
Use the leaves to flavor homemade concoctions, cookies, and patties. And they also use them to flavor tonic drinks.
Angelica roots are suitable for the production of sweets that are tasty and promote good digestion. To do this, they are boiled in sugar.
As a medicine, angelica is just a godsend for today's nervous life, as it strengthens the nervous system, successfully resists insomnia and hysteria.
If you want to set aside a piece of land for angelica, remember that freshly harvested seeds are more reliable. The sowing must be renewed every 2-3 years.
Spring primrose
Spring primrose or primrose are not uncommon in our gardens. But more often it is grown as an early spring ornamental plant, unaware of its food and medicinal abilities.
But among herbaceous counterparts, the primrose is the leader in the content of vitamin C. Since ancient times, infusions and decoctions have been prepared from primrose leaves for the prevention and treatment of vitamin deficiency. Salads made from tender young leaves are tasty and healthy. The primrose is also famous for its sunny flowers, which are popularly called "golden keys". Bees that have woken up after hibernation willingly fly to their honey aroma.
You don't have to go to the store to plant a primrose in your garden. It is easy to find it on the edges and forest clearings. The plant is short, reaching a maximum of 30 cm. The root rosette is formed by oblong light green leaves. From the middle of the outlet, a peduncle rises with a drooping inflorescence exuding a honey aroma.
Sowing seeds is carried out before winter, and at the end of summer, overgrown bushes can be divided. The soil needs humus, moist. The place is sunny or in partial shade.
Harvesting is carried out three times per season: in spring, tender young leaves are harvested; later - blossoming flowers, and in the fall they dig out rhizomes.
Burnet
Among the June multigrass, oblong-oval inflorescences with a thick bloody color stand out on long pedicels. This plant is called "burnet".
Burnet leaves exude the aroma of fresh cucumber, and therefore they are actively used to flavor cold drinks and cocktails. Young leaves are suitable for salads, as a seasoning for soups, egg and fish dishes. The dried roots are used as a seasoning for salads and meat dishes.
Burnet roots, stems and leaves have healing powers, helping to fight many diseases.
Recently, breeders have paid attention to the burnet, bringing out decorative varieties for decorating flower beds.
Burnet is easy to domesticate. Sowing seeds or planting pieces of rhizome in a well-lit place, free from vegetable beds, you will always have a fragrant seasoning, medicine, and fragrant honey at hand if you are the lucky owner of a couple of beehives.
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