Spring

Burdock is considered one of the most useful weeds. Its leaves are widely used in cooking and medicine. However, burdock roots have the most miraculous qualities. In cosmetology and medicine there are many recipes for using this magical root.

Not only children's applications can be made from dried leaves and flowers. A modern trend in handmade crafts – “scrapbooking” – reveals how to make a beautiful greeting card with your own hands, or decorate a photo album using dry plants. With proper skill, you can learn how to dry voluminous flowers to create collages and bouquets.

Dried cherries make an exquisite delicacy that can be eaten plain, added to baked goods, or made into compotes. You won’t confuse the delicate aroma of cherries with anything else, and it’s worth spending your time on.

No Italian pasta sauce is complete without arugula. Arugula, despite its unpretentious appearance and unpretentiousness in cultivation, has a mustard-nutty taste and peppery aroma. And the smaller and younger the leaves, the brighter the taste.

The use of dried material from cedar, pine and fir cones is widely used in arts and crafts. The cones themselves are already decorative objects created by nature. A huge number of all kinds of crafts that you can do yourself at home simply excites the imagination. In addition, cones are used in folk medicine, and also as a flammable material for kindling samovars. We’ll talk in detail about how to properly dry conifer cones in this article.

Dried fern came to us from Korean cuisine, but it has taken root so well that those housewives who have tried it at least once certainly want to prepare bracken fern for future use.

Drying blackberries is easy; it is much more difficult to deliver them home from the forest or from the market whole. After all, blackberries are very tender, and easily wrinkle, release juice, and drying such blackberries does not make sense. But we won’t throw anything away, but let’s see what can be made from it.

Can you freeze lettuce leaves? Why not"? Lettuce leaves can be frozen in the same way as sorrel and other greens. The only difference is that salad greens are more delicate and must be handled very carefully.

The main difficulty in storing radishes is that when frozen in a regular freezer, where the standard temperature is –18 to –24 °C, the water contained in the radishes turns into crystals that burst the fruit. And when defrosting, the radish will simply drain, leaving a puddle of water and a limp rag.

One of the first to appear in spring salads is wild garlic, a very healthy plant with a slight garlic flavor. Unfortunately, it appears on the shelves only in early spring, when nature is just waking up. Later you simply won’t find it. But you can prepare wild garlic for future use. Many housewives salt and marinate it, but freezing is considered the easiest way to prepare wild garlic.

Fragrant, spicy herbs add a summer flavor to dishes, especially needed in winter. Dried spices are also good, but they lose their color, but the dish should not only be tasty, but also beautiful.

The grape snail is a real delicacy and an aphrodisiac that the French and Spaniards are crazy about. In our stores you can buy ready-made frozen snails, but it’s more interesting to prepare a masterpiece yourself. In the southern regions of Russia, the grape snail is also not uncommon, and for the winter holidays you can prepare as many snails as will fit in the freezer.

Many housewives complain that dolma made from pickled leaves is not very tasty. The leaves are too salty and hard, and the sourness that makes dolma so tasty is lost. It is much easier to be proactive and prepare grape leaves for dolma for future use, that is, by freezing them in the freezer.

There are more than 300 species of fern, but only the common bracken fern is eaten. In the Far East, fern dishes are common. It is pickled, salted, and frozen. Let's see how to properly freeze fern in the freezer.

Cherry is a magical berry! You always want to preserve the taste and aroma of these ruby ​​berries for the winter. If you are already tired of jam and compotes and want something new, then make cherries in syrup. This preparation will not take much time and effort, but you will be pleased with the result - that's for sure!

I suggest housewives prepare thick strawberry jam for the winter without artificial thickeners and pectin. Before preparing such a delicious preparation, you will need to be patient, but the reward for your painstaking work will be incredibly tasty and aromatic thick strawberry jam with whole berries.

It is difficult to find a person who does not like to enjoy delicious and delicious strawberry jam with whole berries. In addition to eating with tea, these candied strawberries will perfectly decorate any homemade cake or other dessert.

Previously, housewives had to make a lot of effort to make thick strawberry jam. The berries were first crushed with a potato masher, then the resulting mass was boiled with sugar for several hours, and the boiling process occurred with constant stirring of the workpiece.

Did you know that strawberries, mint and lemon go well together? From these three ingredients you can prepare amazingly tasty and aromatic strawberry jam with lemon slices, cooked in mint syrup.

Many winter preparations of vegetables and fruits are a long and labor-intensive process. But not this strawberry compote recipe. You can make aromatic homemade strawberry preparation using this recipe quickly and without hassle.