The ramson, or broad-leaved garlic, doesn't enjoy special popularity in cookery, at the same time has a set of useful properties. Meanwhile, there are dozens of recipes for the most tasty dishes with use of this plant.
Ramson – a vitamin-rich, wild-growing plant. Gathering greens of a ramson is carried out in April and May. Bear contains a lot of carotene and vitamin C and also essential oil, lysozyme and phytoncides. The ramson is used often as means against fever. This plant is also known the antisclerous properties.
The ramson improves digestion, stimulates warm activity and helps to fight against accumulation of cholesterol in blood. Besides, the use of this plant helps to strengthen secretion of digestive glands.
Before adding a ramson to any dish, select small bright green leaves, carefully wash a baking plate with cold flowing water and dry on a towel.
Spicy snack from a ramson
To make tasty spicy snack from a broad-leaved garlic, take: - I skin a ramson – 1 bunch; - a cucumber fresh – 1 piece; - sour cream – 250 ml; - salt – to taste. Small cut the washed-out and dry-through ramson, put in a bowl, add salt and knead a little. Grate carefully washed up cucumber (it is possible not to rind), wring out pulp from juice and mix with a ramson. Then add sour cream (it is desirable 30% fat) to mix, mix and remove in the fridge. Let's snack infuse about half an hour then safely smear snack on bread.
Salad from a ramson
Salad from young sprouts of a plant usually is cooked with any boiled meat. Ingredients: - a ramson – 600 g; - boiled meat – 400 g; - eggs – 5 pieces; - vinegar of 3% - 20 g; - salt – to taste. Carefully wash out young escapes of a ramson and place in the boiling water for 2 minutes. Then cast away a ramson on a colander and let's water flow down. Cut escapes and place them on thinly cut boiled meat, fill salad with vinegar and salt a little. Boil eggs, cut segments and decorate a ready-to-serve salad.
Potato soup with a ramson
Light, nourishing and useful soup is cooked very easily. Take it: - potatoes – 700 g; - carrots – 100 g; - margarine – 100 g; - onion – 100 g; - a ramson – 700 g; - broth – 3 l; - salt – to taste; - spices – to taste. Bring broth to the boil. Wash out, clean and cut in small cubes potato, place in a pan with broth. Carefully wash out carrots and onions, peel, small cut and fry in margarine or butter. Add mix to a pan with broth, you cook until ready potatoes. Don't forget in 5-7 minutes prior to the end of cooking to add small cut ramson to soup.