Medicinal Brandy With Wild Garlic Fights High Blood Pressure

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Everyone has heard of the many healing properties of garlic and that it is no coincidence that it is known as a natural antibiotic. This is true even of wild garlic, also known as yeast or bear onion.

Wild garlic is found in many places in the deciduous forests and mountains in Bulgaria. It is a perennial herbaceous plant that is used in both cooking and pharmacy.

With the delicate feathers of wild garlic you can decorate your salads, decorate pâtés, sandwiches and much more. You can add them to soups and appetizers, but keep in mind that to get the most out of their valuable substances, it is good to eat them fresh.

In this case, we have decided to offer you 3 more non-standard recipes with wild garlic, which are definitely of interest:

Wild garlic brandy

Necessary products: 1 bunch wild garlic, 1 liter of brandy.

Method of preparation: Wild garlic is washed and cut into large pieces. Pour over the brandy and leave in a glass container for about 15 days. After the allotted time, the brandy is filtered, poured into bottles that close well. The brandy prepared in this way is ready for consumption, but it can also be left to mature.

This brandy is considered healing because it has the ability to lower blood pressure. In addition, wild garlic brandy helps with atherosclerosis, memory problems and dizziness.

Wild garlic salad

Necessary products: 1 bunch wild garlic, 1 bunch dill, 2 boiled eggs, 1 iceberg lettuce, 1 tsp yogurt, salt and olive oil to taste

Method of preparation: The iceberg lettuce is washed, shredded and placed in a large bowl. To it add the washed and finely chopped dill and wild garlic and peeled and diced eggs. Add the spices to taste, stir and pour over the yogurt. The salad prepared in this way is ready to serve.

Mashed wild garlic with melted cheese

Necessary products: 1 kg potatoes, 1 bunch wild garlic, 4 melted cheeses (from the triangles), 50 g butter, 100 ml milk, salt to taste

Method of preparation: The potatoes are washed, peeled and cut into small pieces. Pour enough salted water to cover them and cook over low heat until soft. When they are ready, strain them and add the butter and melted cheese. Return briefly to the hob until the butter and cheese are melted, the puree is mashed and the milk is gradually added. Finally, add the finely chopped wild garlic and, if necessary, more salt. Stir again and serve as a garnish while still warm.