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The garlic

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Tuesday, 15 April 2008

The garlic occurs in the spring when walking through the undergrowth. It is recognizable plant leaves oval-shaped launchers, dark green, shiny with a flowering stem white umbel. This plant is native to Europe and Asia where it grows in the sub-humid wood, it gives off a strong smell of garlic when you froissez leaves. But it is preferable to collect leaves that to uproot the plant in the wild.   You can make a planting with seeds harvested in July on plants in the forest, you sow after harvest in a shaded area. Repiquez in October plank on shaded rows 25 cm and 10 to 15 cm on the line. The care of the garlic are limited to a few hoeing and watering in the event of drought, plants are not very difficult to cultivate. If your soil tends to be clay, you bring sand to lighten. The harvest of garlic is done the following year, drawing as the need arises. We let a few feet in the ground for his next production. It uses the leaves and very thinly cut onions for salads and sauces, bulbs for meats like leg of lamb or vegetables etc ... The plant has a high content of vitamin C and ladies amaigrissantes properties.    Attention careful not to confuse the garlic with thrush and colchique two plants which are toxic, but do not emit any odor of garlic.  Did you know?  The garlic, Allium ursinum alliacées-family-all of Celtic (burning) and the Latin ursus (ours)  The garlic plant is an old, have been found in excavations pollens prehistoric.  In the kitchen  A recipe simple: in a large bowl, place the cream cheese cow or goat, with three sheets of garlic finely hatches, salt and pepper, mix well, it is a delight.  The garlic is rich in vitamins C, it has magnesium, iron, it purifies the blood, easy to digest, lowers blood pressure and prevents atherosclerosis, it is worming depurative and, in some way, c 'is a plant beneficial to health.  Conservation of garlic: hasher 100 grams of leaves with 1 teaspoon salt and 10 cl of olive oil, mix and put everything into a small bowl and then filled with oil, to save costs .  You can also make butter garlic, 100 grams of hatches leaves finely, mixed with 500 grams of softened butter and salt, malaxer all, make portions and put them in the freezer. You can simply freeze leaves hatches.

Last Updated ( Sunday, 29 June 2008 )

 

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