Beauty!

All cut, salt and pepper. Can you put a little horseradish. Sour cream or mayonnaise.

Collecting goutweed for the future. Drying, salting...

Goutweed grows everywhere: in the city, in the woods, in the country is one of the most common weeds, which is familiar to all, but few who tried it. But the ground of usefulness is on a par with nettles, and, in contrast, can be consumed raw – ground-no need to boil or scald.

For food gather the young shoots when the leaf is still bright green, shiny and unopened – it is crunchy and yet without the specific taste. Greens goutweed good for soup – put it in place of cabbage. Only cooking goutweed need quite a bit too gentle. Also with the ground-make okroshka kvass or sour milk, ground -, green onion, dill, cucumber and a little mustard for spice. Ground stew with potatoes: separately extinguish the grass separately – potatoes with onions, shortly before readiness to connect and add a little tomato juice.