Now is the season for wild garlic, a delicious forest plant that tastes like both onion and garlic at the same time.
Ramson, wild onion, bear onion, or wild garlic – all these are the names of the same plant. It is included in the Red Book, but it has already begun to be grown in gardens. This is a useful and tasty plant. Salads, fillings for pies and potato pancakes are prepared with it.
In Germany, they even prepare pesto with wild garlic.
It is very useful, but wild garlic is contraindicated in pancreatitis, cholecystitis, hepatitis, inflammation of the stomach and intestines. Also, it should not be eaten by pregnant women, as well as those who suffer from gastritis, stomach ulcers and epilepsy.
But if you have no contraindications, and you like wild garlic, Focus will tell you how to cook two delicious dishes from it.
Spread made of cherries
processed cheese – 140 gr; wild garlic – 70 gr; mayonnaise, salt.
The melted cheese will need to be grated on a medium grater, so chill it well in the refrigerator to make it easier to grate.
Wash wild garlic well, dry and cut into strips. Add to grated processed cheese, salt and season with mayonnaise. Such a salad can be eaten simply, it can be used as a spread for toast, or as a filling for stuffed eggs.
Pancakes with wild garlic
potatoes – 500 gr; a bunch of wild garlic; one egg; flour – 2 tbsp. l.; salt, vegetable oil.
Peel the potatoes, wash well and grate on a coarse grater. Disassemble the wild garlic into twigs and wash well.
Add the wild garlic to the potatoes, after squeezing it out of excess liquid, stir in the egg and add the flour. Salt and pepper.
Mix well and fry the potato pancakes in hot vegetable oil for literally a couple of minutes on each side until they are browned. Serve with sour cream or unsweetened yogurt.
Also, if you like pancakes, try pan panskij pancake with mushrooms and minced chicken.
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