Many people believe that a small standard set of vegetables and fruits was previously grown in vegetable gardens. In fact, our great-grandmothers collected a lot of things that we have completely undeservedly forgotten. The abundance of vitamins, nutrients and valuable properties for the body is a good reason to remember interesting cultures.
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This is the name of one of the varieties of bells with a thin stem and beautiful little blue flowers. But it is not the top of the plant that is of interest, but its fleshy root system, which is used for food. Various salads are prepared from small roots, and larger specimens are boiled or marinated for long-term storage.
Rapunzel roots have a slightly sweet taste, reminiscent of hazelnuts. Previously, they were used not only for food, but also as medicines for eliminating diseases of the throat, eyes, cleansing the skin of the face and body.
Trip madam (sedum)
Translated from French, "tripe" means "flinch". Due to its sour-astringent taste, this flower got its name.
Trip Madame is a fast-growing unpretentious plant that is not afraid of low temperatures, so it can be cultivated even in the cold climatic conditions of Russia. It has voluminous fleshy leaves and small white-pink flowers with small brown spots on the petals.
In cooking, only the leaves of this plant are used, which are added to various salads.
This plant is an asparagus crop, does not need constant care, saturates the soil with nutrients.
It has violet-green leaves that resemble delicate delicate lace. In cooking, it can be used in any form: as a separate dish, for preparing salads and as a side dish for meat.
Due to the large amount of fiber, browncol has a positive effect on the digestive tract and helps the digestion process.
Also, kale contains a large number of useful trace elements:
- vitamin A;
- selenium, zinc, iron, phosphorus and other minerals;
- fatty acids and antioxidants.
Brauncol is recommended for vegetarians and people who, for some reason, cannot eat meat. This plant contains a large amount of protein.
The vegetable garden contains a minimum amount of calories (only 50 units. in 100 g of cabbage).
Borago (cucumber herb)
It is an annual plant with branchy drooping stems that grow in length up to 30-40 cm.
In cooking, only leaves are used, which begin to be harvested before the appearance of peduncles. Various salads are prepared from them, added to okroshka and other cold soups.
This earthen pear is similar in chemical composition and nutrients to potatoes, but has a higher nutritional value.
Jerusalem artichoke can be used to cook both sweet and savory dishes. Soups and compotes are cooked from the plant tubers, and they are also consumed fried or boiled.
This perennial, unpretentious, early ripening vegetable plant can develop in almost any household plots with various types of soil. Rhubarb has large, oval, wavy, green leaves.
Fresh red-pink petioles of the plant are used for food, which begin to be harvested from the beginning to the end of May. They have a slightly sour taste. Various jams, preserves, jelly, compotes are made from rhubarb, and petioles are also used as a filling for pies and can be preserved.
Do you plant "forgotten" plants?
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I also recommend reading my next article:What vegetables can winter in the garden?