Sugar lungwort is a perennial evergreen shrub, a modest forest primrose, optimally combining decorative and medicinal properties known since ancient times. Perhaps this is why people call this plant “pulmonary” - for its ability to help with respiratory ailments, for which Hildegard of Bingen, a famous herbalist who lived in the 11th century, was one of the first to treat people. The plant is called lungwort for its ability to provide nectar to bees in large quantities.
Under natural conditions, sugar lungwort (or spotted lungwort) forms gorgeous green carpets with clearly visible silver spots on the leaves and beautiful. From this species, breeding science has bred a large number of cultivated varieties of lungwort, including Cambridge Blue, Mrs.Moon, Sissinghurst White.
Lungwort: photo and description
A unique flower that grows on forest edges after the snow melts has firmly occupied its niche in personal plots and flower beds. Its early appearance, long flowering (about 30 days) and decorative appearance, emphasized by neat leaves and beautiful flowers, have made this modest but very attractive plant popular among gardeners.
Belonging to the Gimlet family, lungwort reaches a height of 30 cm and is a rhizomatous bush, usually growing in groups. The lungwort leaf is lanceolate, oval-wedge-shaped, completely pubescent.
Lungwort in cultivated cultivation
How does sugar lungwort bloom? This plant is a real find for early spring compositions, because it begins to delight with flowering when leaves have not yet appeared on the trees. Lungwort flowers are always paired, located in the apical part; one inflorescence can simultaneously contain several different shades: from pale pink to dark purple. This is due to the presence of plant pigments in the grass - anthocyanins, which are responsible for the color of the petals. The sight when the sugar lungwort blooms is truly mesmerizing. Pink and purple spots against the backdrop of a green garden and spring flowers look original, charming and breathe freshness into the surrounding landscape.
Sugar lungwort: benefits of the plant
The advantage of sugar lungwort is its exceptional shade tolerance, high frost resistance and a long growing season while maintaining its decorative properties. In one place, a bush of a charming plant can grow for an incredibly long time: about three decades.
It is recommended to plant sugar lungwort in shade or partial shade - it is in such conditions that the original pattern on its leaves is most visible, and the flowers acquire a more saturated color. If it is impossible to place the flower in the shade, it can be planted under bushes and trees, thus providing partial protection from sunlight.
Features of care
Lungwort is a flower that does not require a special approach to soils and feels comfortable in any soil. The plant needs fertilizing especially during the period of intensive leaf growth (approximately in July).
Being a moisture-loving crop, spotted lungwort does not tolerate stagnant water. Therefore, the plant should be watered regularly (especially during the period of bud formation and flowering), but without excess. To avoid the bushes being exposed and losing their attractiveness, the plant needs to be replanted every 3-4 years. Be sure to cut off the inflorescences upon completion of flowering (this action is aimed at activating the growth of young shoots) and promptly cut out (do not break out) old dry leaves. The soil needs to be weeded regularly and excess shoots that lead to thickening must be removed. It is advisable to carry out activities aimed at preventing the growth of weeds and preserving the necessary moisture. For the winter, the lungwort, the photo and description of which is of increasing interest to gardeners, needs to be covered with peat or leaves.
Lungwort in the garden is an excellent hardy plant that does not require a waste of time and effort and can delight with its flowering for a long period.
Methods for propagating lungwort
Sugar lungwort reproduces by seeds, division of the bush and rhizomes. The seed method is not in great demand because it is quite long-term (plants bloom 2-3 years after planting). In addition, young bushes may not retain the characteristics of the mother plant and may differ significantly from them.
Dividing the bush is a more popular method that preserves the purity of the variety. In early spring or after the end of flowering (July-August), an adult plant must be divided into parts, which should be planted at a distance of 30 cm from each other, having previously trimmed the roots. It is recommended to mulch the ground around young seedlings with humus.
The plant can also be propagated by dividing the rhizomes. To do this, at the end of summer, a small part of it must be separated from the main root, with the obligatory presence of a renewal bud. Planting is done at a depth of 4 cm with a distance of about 20 cm between plants.
Diseases and pests
Lungwort is a flower that is quite resistant to diseases and pests, however, stagnation of water and sudden temperature changes can cause the appearance of powdery mildew and rot. In this case, the affected plants should be removed and burned, and the remaining bushes should be treated with sulfur preparations. With excess moisture, lungwort can be affected by snails and slugs that eat its leaves. They are controlled using agrotechnical methods (moderate watering, avoiding thickening of plantings, thorough soil cultivation, removal of weeds), which prevent the creation of a microclimate that is comfortable for such pests.
Lungwort in folk medicine
Sugar lungwort is a plant widely used in traditional medicine due to its content of a large number of useful vitamins, tannins, macro- and microelements, and carotene. The buds, leaves and roots of the plant are harvested for medicinal purposes. They need to be dried in a well-ventilated area at a temperature of no more than +40 C⁰. It is recommended to store finished raw materials in fabric or paper bags.
Decoctions and infusions made from this medicinal herb are very effective, having diuretic, antitussive, wound-healing and anti-inflammatory properties. A leaf of such a plant applied to the wound will ensure its speedy healing.
Lungwort is used to treat diseases such as:
- bronchitis;
- bronchial asthma;
- tuberculosis;
- pleurisy;
- uterine bleeding;
- BPH;
- thrombophlebitis;
- pneumonia;
- laryngitis;
- cystitis;
- anorexia;
- pneumonia.
Previously, in former times, the lungwort flower was considered a modest primrose of the forests. It was on the edges that this unique flower appeared after the snow melted. Literally, ten years ago, not a single gardener thought about growing this plant. But now, thanks to scientific breeders, the flowerbeds of many gardeners are replete with various types of lungwort.
Scientists have achieved that the leaves of the plant have become decorative. And now, after the lungwort has flowered, the decorative leaves of the plant, which have a wide variety, delight the eye in the flowerbeds. These leaves may have spots, specks, dots, or a chaotic pattern. The edges of the leaves are sometimes wavy, sometimes straight. Breeders have even achieved that the lungwort flower began to bloom longer, extending its flowering period to 30 days. The sizes and shades of flowers have changed. But it is still a gorgeous honey plant and perennial.
So, let's talk about the plant itself, its history and the variety of natural and selected varieties, about sowing and watering, about its distribution area and use.
Lungwort has many names, one of which is Pulmonaria, which translates as “lung”. It is precisely for its ability to treat pulmonary diseases that the lungwort flower has become famous among the people. The Russian name of the flower is associated with the large amount of nectar that bees collect.
Characteristic features of the plant:
- The stem of the plant can sometimes reach up to 80 centimeters in height, but most often the lungwort plant reaches a height of no more than 50 centimeters.
- The root of the plant is long for a grass and has small tubers. The leaves of the lungwort are lanceolate-wedge-shaped, and many of them have down.
- The flowers are always paired small-flowered curls located at the very tops.
- Lungwort flowers have different structures: some have long pistils and short stamens, while others have the opposite. This prevents self-pollination.
- The fruit of the lungwort is a single-seeded crescent-shaped bean.
The second peculiarity of the flowers of this wonderful plant is the fact that in one inflorescence, on one stem, there can simultaneously be flowers of different shades and tones: from pale pink to dark purple.
This is due to the fact that the grass contains plant pigments - anthocyanins. They are responsible for the color of the petals. Due to the acidity of the juice, anthocyanins change the color of the petals. Young flowers have high acidity and the petals are colored soft pink; mature flowers have lower acidity, so their petals are blue or dark purple. That's the trick.
It was this fact that forced breeders to work and create plant varieties suitable for sowing in gardens, flower beds, and flower beds. After all, plant species growing in coniferous and broad-leaved forests of Eurasia are unsuitable for cultivation under artificial conditions. These plants prefer moist loamy or sandy soil.
The best option is slightly acidic, loose soil with a high humus content.
There are legends about the medicinal properties of the plant. It is known that the famous herbalist Hildegard of Bingent, who lived in the 11th century, was one of the first to use herbs in the treatment of pulmonary diseases. Paracelsus, the great physician, also noted his passion for lungwort as a remedy in the treatment of pulmonary diseases.
Herbal decoctions and infusions have diuretic and anti-inflammatory properties. They have antitussive and wound healing effects. And a lungwort leaf applied to a wound promotes faster healing than plantain or Kalanchoe leaves.
The buds, leaves and even roots of the plant are harvested for medicinal purposes. Dry in ventilated areas at a temperature not exceeding +40 degrees. Store medicinal raw materials in crushed form in paper or fabric bags.
Lungwort is used to treat:
- Bronchial asthma.
- Tuberculosis.
- Cardiovascular diseases.
- Thrombophlebitis.
- Bronchitis.
- Pleurisy.
- Prostate adenomas.
- Uterine bleeding.
- Laryngitis.
- Thyroid gland.
- Anemia.
- Anorexia.
- Cystitis.
- Kidney diseases.
- Pneumonia.
When used correctly, lungwort cures the above diseases, raising seriously ill people to their feet.
Medicinal varieties include:
- Soft lungwort.
- The softest lungwort.
- Sugar lungwort.
- Lungwort obscure.
- Red lungwort.
- Lungwort longifolia.
- Lungwort officinalis.
Often all these species are called one thing - Lungwort officinalis, although all these species are unique and have different properties. All of them are capable of having a beneficial and healing effect on the human body.
Now Lungwort, like many breeding varieties, is grown under artificial conditions.
There are a large number of lungworts of variegated and flowering varieties:
- David Ward - leaf blade with silver spots and a white border.
- Golden Haze - with a yellow border.
- Berries and Cream.
- Majesty - almost entirely silver foliage.
- Silver Shimmer"s - with a curved edge.
- Mrs. Moon - red-violet flowers and lush graceful leaves.
- Dora Barnsfeld - light pink flowers.
- Argentea Group - heavily spotted leaves, almost silver, and initially red buds, the opening flowers are already a rich dark purple color.
- Silverado - large leaves with a silver central part, green border; white, blue, pink flowers on one plant at once.
- Little Star.
- May Bouquet.
- Northern Lights.
- Foreign Bowles Red, Janet Fisk and Margery Fish.
If we talk about growing in a garden, then it should be noted that growing is difficult. Preferred places: under bushes and. Watering the plant should be regular and moderate throughout the entire period. Throughout the growing season and towards winter, the root collars of the grass are mulched.
The soil should be loamy with a high humus content.
Plant the plant in open ground. This is done in early spring or late August. Planting takes place in a hole with fertile soil with ash and mineral fertilizer. The plant should be immersed in the soil up to the rosette. If this happens in the summer, the leaves are shortened to preserve moisture.
Growing tricks:
- Every 3-5 years the bush is replanted, as over time it becomes bare and bifurcates.
- When transplanting, the rhizome can be broken into pieces by hand and planted in different places. This is done at the same time as the planting of lungwort.
- To improve plant growth after flowering, remove dried flowers and unnecessary leaves.
- It is necessary to avoid excess moisture in order to protect the rhizome from rot, snails and slugs.
- Lungwort is often damaged by powdery mildew, which makes it difficult to grow healthy bushes.
In conclusion, we can add that the lungwort flower is not only an ornamental and medicinal plant. It is usually used in food as an additive to salad. For this, juicy young lungwort leaves are used. For example, in the UK lungwort is grown as a vegetable and.
More information can be found in the video.
Garden cress or watercress- Lepidium sativum L. is an annual plant from the cabbage or cruciferous family (Brassicaceae, or Cruciferae), 30 - 60 cm high. The stem is branched in the upper part. The basal leaves are pinnately dissected, with petioles; stem - entire, sessile; all leaves are bluish-green in color. The flowers are small, collected in loose racemes. Each flower has 4 green sepals, 4 white petals up to 3 mm long, 6 stamens, 2 of them shorter than the others, and a pistil with an upper ovary and a short style. The fruits are round-oval winged pods 5 - 6 mm long and about 4 mm wide. The seeds are small, ovoid, dark red in color.
This plant is not found anywhere in the wild. Watercress is a true cultivated plant; even its wild ancestors are unknown. There is evidence that watercress was grown in Western Asia many centuries BC. e. It was cultivated in Ancient Egypt, Ancient Greece, and Ancient Rome. From the first centuries to the present day, watercress has been grown in many countries of Western and Central Europe, Transcaucasia, Central and East Asia. It is also bred in North America. In Russia, watercress has not become noticeably widespread; it is mainly grown by amateurs in gardens and summer cottages. Russian breeders have developed several good varieties of watercress.
Watercress is an early ripening, cold-resistant crop. It is sown early in the spring. If the weather is favorable, seedlings appear 2-5 days after sowing, and 1-1.5 weeks after emergence, the leaves can already be used. Only young leaves, usually 1 - 2 weeks old, are collected for food. The optimal temperature for growth is 10 - 15 ° C; successful growth requires a lot of moisture, so watercress responds well to abundant, frequent watering. Prefers slightly shaded areas of the garden. Plants bloom about a month after germination, seeds ripen a month after the start of flowering. To have fresh leaves throughout spring and summer, watercress is usually repeated every 10-12 days. In winter it can be grown in boxes and pots on windows.
Food uses of cress
Used for food fresh watercress leaves. This is an excellent herb for salads and side dishes, as well as a spicy seasoning for soups, gravies, meat and fish dishes. Crushed leaves are sprinkled on boiled potatoes, scrambled eggs, and omelettes. The leaves have a tart taste and a characteristic odor reminiscent of the aroma of horseradish, which is why the plant is sometimes called “horseradish” and “horseradish”. The smell is explained by the presence of alyl mustard essential oil in the leaves. In addition, they are rich in salts of iron, potassium, calcium, phosphorus, iodine, contain up to 165 mg of ascorbic acid (vitamin C) and up to 3.8 mg of carotene (provitamin A). The seeds contain a lot (up to 50 and even 60%) of fatty oil, which, however, is not used for food, but can be used in soap production.
Medicinal value of cress and methods of medicinal use of cress
Like other spices, watercress leaves increase appetite and improve digestion. A salad made from them is a good antiscorbutic remedy. For the prevention and treatment of vitamin deficiencies and anemia, drink 3 times a day a teaspoon of juice squeezed from above-ground shoots of cress.
Cress juice is used as a diuretic and for cholelithiasis.
It improves digestion and sleep, helps lower blood pressure. Take 1 tablespoon 3 times a day with meals.
The leaves also have a diuretic and sedative effect and improve sleep.
Cress is a herbaceous plant that has several varieties: watercress, bittercress, meadow cress, garden cress, capuchin cress, lettuce cress, etc.
They have a spicy smell, although not very strong; contain many useful substances, which makes it possible for many people to use them as a spice. Watercress is most commonly used in Western Europe.
WATERCRESS
(Nasturtium officinale L.)
Watercress is a perennial plant that grows wild in Central Europe. In Russia it grows in the southern regions, as well as in the North Caucasus and Central Asia. It takes root in damp places, swamps, ditches. Cultivated in Western Europe, England, France, and the USA.
It has other names: brun-cress, watercress, cut-ha, keycress, water horseradish.
Description
Watercress is a herbaceous plant with creeping stems up to 50-60 cm in length. Its green leaves are oval in shape and attached to the branches in pairs.
The plant blooms with small white flowers collected in half-umbrellas. After flowering, it forms a fruit pod with oblong seeds. Raw green leaves are used as a spice.
Chemical composition. Medicinal properties
Watercress is a healthy plant, rich in many substances: iron, phosphorus, potassium, nitrogenous oils, vitamins A, B, C, O, E, K, and contains glycoside. Due to its properties, watercress is widely used in medical practice; it is prescribed for abnormal metabolism, to cleanse and improve the condition of the blood, as an expectorant and diuretic, for fever and scurvy. In folk medicine it is used for nervous diseases. It is recommended to consume it as food, as well as drink freshly prepared juices, especially for people suffering from diabetes.
Taste qualities. Application
The green leaves of the plant are used as a spice. Their taste is tart, bitter, and their aroma is sharp, pleasant, akin to the aroma of the well-known horseradish. It is added to salads, enriching it with useful substances, creating aroma, and is also used as an independent dish (salad), then other herbs or food products are taken as additives.
It complements well with green vegetable soups.
In addition, it improves the taste of fish and some meat dishes, sauces, and fillings.
Combined with mint and rosemary, it forms a savory mixture used in many dishes.
Watercress is added to sandwiches (fish, ham, cheese) giving them a mustard taste.
Watercress is combined with mayonnaise and vegetable oil.
Growing and harvesting
Watercress grows wild in places where moisture is present (ponds, springs, ditches, etc.). In the garden they are grown from seeds or cuttings. Loves shaded places. In early spring, you can plant them first in a greenhouse, then two weeks later in open ground. Irrigation grooves are made between the beds.
The plant is cut often until shoots with flowers appear. Then it can also be consumed, but the taste will be very bitter.
Watercress (like other types of watercress) is one of the few spices that is grown for use only in its raw form.
CAPUCCIN CRESS
(Tropaelum majus L.)
This is an annual spicy-aromatic plant, known to us more as an ornamental one - nasturtium. The homeland of Capuchin cress is South America. Distributed in many countries of Europe and Asia. In Russia it has taken root in the middle zone, in the Urals, and in Siberia.
It has other names: Indian cress, Spanish cress, colored lettuce, windcress, etc.
Description
Capuchin cress is a herbaceous plant from the nasturtium family. They decorate gardens, parks, and flower beds in garden plots. The low stem of the plant tends to creep. Blooms with bright red or orange flowers. Of particular value are the bright green leaves, which last all summer. They have a spicy pungent taste and are used as a spice.
Capuchin cress is a medicinal plant. It contains vitamins C, A. It has long been used as a remedy against scurvy, anemia, and to improve hair growth (the leaves are brewed with boiling water and allowed to stand for 2-3 minutes under a lid).
The plant contains antimicrobial substances, so it is used to cleanse the skin of rashes (scabies).
Nasturtium decoctions, which have diuretic properties, are used for kidney and bladder diseases.
Essential oils are isolated from nasturtium to prepare medicinal products that relieve heart pain, restore balance, and lower blood pressure. Nasturtium fruits are boiled and the decoction is used as a laxative.
Leaves, hard flower buds, and unripe seeds are used as spices.
Nasturtium has a pleasant spicy aroma and improves the appearance and taste of summer salads made from various vegetables.
The more people recognize nasturtium as a spice, the more often it is added to other dishes. It is used as vegetable puree, minced meat, added to hodgepodge, meat dishes, and marinades. The leaves of the plant are edible and useful throughout the entire growth period.
The fruits and buds are used as a seasoning for pickling tomatoes, cucumbers, zucchini, and squash.
Growing and harvesting.
Capuchin cress (nasturtium) reproduces by seeds. In early spring they are planted in well-fertilized prepared soil. Nasturtiums should be planted as much as necessary for the needs of the family.
After 12 days, the first leaves appear. If you need to dry the leaves for spice (which is also possible), then this is done before flowering. Spicy greens are used throughout the summer. You can prepare an exquisite seasoning from the buds and fruits of the plant; the latter are collected immediately after the flowers fall. Nasturtium leaves are salted using the dry salting method. Flower buds and fruits are pickled, adding only dill from the herbs. They can also be dried in the usual way.
GARDEN CRESS
(Lepidium sativum L.)
Garden cress is an annual herb that originates from Iran. Like many salads, it was around in the 1st and 2nd centuries AD. e. known to the ancient Egyptians and Romans.
Pliny the Younger, a Roman writer, mentioned in his writings that during this period garden cress was grown as a cultivated plant to enrich food with nutrients, calm the nervous system and improve sleep.
It spread early to Europe, where it is cultivated in many countries. It is grown in the countries of Central Asia, in Russia - right up to the Far East.
It has other names: watercress, bedbug, kir-salad, pepper grass, tsitmati, peppercorn, horseradish, horseradish.
Description
Garden cress is an annual plant of the cruciferous family.
Garden cress has a straight trunk no more than 60 cm high. The main value of the plant is the leaves, which are different in shape: basal - light, petiolate, lobed; the upper ones are sessile, darker. It blooms, throwing out racemose inflorescences.
The fruit is a pod, the seeds are small, ovoid. Watercress leaves are pungent in taste, juicy and tender.
Chemical composition. Medicinal properties.
Garden cress is valuable for its leaves, rich in B vitamins and vitamin C, carotene, rutin, as well as calcium salts and other beneficial substances: magnesium, iron, iodine, phosphorus.
Thanks to this, watercress is mainly useful for digestion, improves appetite, and helps normalize blood pressure.
Fortified watercress leaves, as well as juice from them, are useful for scurvy and anemia. They gargle with the juice and drink it when they cough, as it has bactericidal properties, just like watercress seeds. Powdered with other additives, they are used in wound healing.
Taste qualities. Application.
Rich in vitamins and other useful substances, garden cress greens are used mainly for their intended purpose - in salads. The leaves are consumed fresh, juicy, adding other herbs, eggs, mayonnaise, etc.
Watercress is served with other dishes (meat, fish) along with sandwiches and side dishes.
The greens of the plant are combined with omelettes and cottage cheese dishes, used as a seasoning for soups and sauces, and together with tomatoes are included in snacks.
Growing and harvesting
Watercress is a surprisingly fast growing plant. Propagated by seeds. To provide greens and vitamins for the whole summer, it must be sown at several times with a short interval. Within two weeks, with good care, it grows to a size where it can be eaten.
Grows in a variety of soils where it can be sown very early. It can grow in greenhouses, greenhouses, in a room in boxes, or in any other container.
Watercress is dried only to collect the seeds.
SEE ALSO
Watercress, which in our country is also called “cress,” is an edible plant from the Brassica class. The names of this type of salad in other languages are:
- German – Pfefferkraut, Tellerkresse;
- English – garden cress, peppergrass;
- French – cresson alénois, nasitort.
Kinds
There are several types of watercress, including:
- sowing;
- whole leaf;
- curly;
- garden.
Watercress also includes these herbs:
- peppercorn;
- crap;
- tsitsmat.
Appearance
Watercress is a herbaceous plant about half a meter tall. The leaves are of two types: the lower, basal leaves are pinnate, and the upper ones are oval. The flowers are small, white or light pink. The seeds ripen in pods.
Watercress grows wild near bodies of water
Where does it grow?
Iran is considered the birthplace of watercress, but this herb has long been cultivated and is successfully grown in garden plots throughout Europe. This plant can be found growing wild in some regions of Asia and Africa.
Watercress feels great in garden plots
Watercress is grown in greenhouses so that it pleases us all year round
Characteristics
- dark green color;
- bitter taste;
- spicy, fresh aroma.
Where and how to choose?
Watercress, like any other greens, can be bought at the market or grocery store.
When purchasing, pay special attention to the color and condition of the leaves. They should be a dark shade of green, fresh and juicy. Wilted watercress has already lost most of its taste and smell.
Nutritional value and calorie content
Nutritional value and calorie content per 100 grams of product
You can learn more about watercress from an excerpt from the show “1000 and one spice of Scheherazade”
Chemical composition
Chemical composition of 100 grams of fresh watercress
Beneficial features
- is a valuable source of vitamins and minerals;
- fights cancer cells;
- has a diuretic effect;
- considered a natural aphrodisiac;
- has an antioxidant effect;
- has a beneficial effect on the condition of the skin;
- able to relieve swelling;
- has a bactericidal effect;
- produces a wound healing effect;
- strengthens the immune system;
- normalizes blood pressure;
- has a good effect on the endocrine system;
- strengthens the nervous system;
- has an anti-inflammatory effect;
- supports eye health.
Young sprouts of watercress are very useful
You can learn even more about the beneficial properties of watercress from the following video of the program “About the Most Important Thing.”
Harm
- You should not consume watercress in large quantities every day, as this negatively affects the health of the digestive system.
- This is a fairly pungent herb, so people suffering from stomach problems should avoid eating it.
- Watercress can cause an allergic reaction, resulting in redness and itching of the skin.
- Those who have problems with urination or high blood pressure are not recommended to eat too much of it.
Oil
Oil is made from watercress seeds, which has a number of beneficial properties. If you take it orally, a few drops every day, you can increase your sexual activity, as well as cure some diseases of the genitourinary system. Applying watercress oil to the scalp helps enhance hair growth. This drug also helps fight skin inflammation.
Juice
Traditional medicine recommends using fresh watercress juice to relieve inflammation and treat various skin diseases. The juice of this plant is an essential component of many folk recipes for the treatment of prostatitis and mastopathy. In addition, you can use it to get rid of dandruff.
Application
In cooking
- Traditionally, watercress is added to salads of fresh herbs and vegetables;
- this spicy herb complements the taste of meat and fish well;
- leaves decorate soups, sandwiches and omelettes;
- spicy sauces are prepared using it;
- it goes well with cottage cheese, cheese and eggs;
- Watercress is consumed only fresh, since dried greens lose all their taste and aroma.
Mustard sauce
Finely chop 2 shallots and simmer in a frying pan with butter until soft. Pour in 60 ml of dry white wine and boil until the liquid has almost completely evaporated. Remove the frying pan from the stove, put a glass of sour cream, 3 tbsp. grainy mustard, 2 tbsp. Dijon mustard. Chop a bunch of lettuce and a few wild garlic leaves. Add greens to the sauce, salt and pepper to taste.
Stuffed eggs
Hard boil 6 chicken eggs. Cool in cold water, peel and cut lengthwise into 2 halves. Remove the yolks and place them in a separate bowl. Mash the yolks with a fork. Chop a few sprigs of dill and a small bunch of watercress. 150 g radishes finely chopped or grated on a coarse grater. Pour the greens into the yolks, add 50 g sour cream, 1 tbsp. Dijon mustard, salt and hot pepper to taste. Mix the mixture thoroughly and fill the egg halves with it.
In medicine
In folk medicine, watercress, due to its medicinal properties, is used as an aid to combat the following diseases:
Watercress is a very low-calorie product, so it can be safely included in any, even the most strict, diet. In addition, it is able to improve the digestive process, which also helps to lose excess weight.
About growing watercress, watch the following video from the program “Chas at the Dacha.”
- Watercress seeds, steamed in hot water, can be used instead of mustard plasters.
- In some African countries, watercress is grown to feed farm animals, including camels.
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