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During the early spring season, when fresh vegetables are still limited to those grown in greenhouses, incorporating wild edible herbs into your diet can be highly beneficial. In the following paragraphs, we will delve into the numerous advantages of these herbs and explore the various dishes that can be prepared from them.
Chukri – rhubarb
Chukri is a type of plant that belongs to the rhubarb family. In Tajikistan, the mountainous species of rhubarb is referred to as “chukri”. While there are several varieties of this plant, the most delicious one is the pink sorrel variety known as “chukrii tagisangi”, which is primarily found in the Varzob Gorge. Another variety, Maximovich’s rhubarb, is known for its more sour taste.
The season for sorrel typically starts in early April and it is considered to be a highly nutritious food. Its sour, juicy pulp is particularly appreciated, often consumed raw.
Sorrel can be a versatile ingredient in the kitchen. It can be used as a substitute for cucumbers in solyanka, added to pies in place of apples, or transformed into a flavorful sauce for meat dishes. It can also be used to add a tangy twist to salads.
Mint
Mint is widely considered a springtime spice in Tajikistan, and it can be found growing in various regions, including plains, foothills, and along canals and rivers. There are several species of mint, including the mountain mint.
In Tajik cuisine, mint is one of the most frequently used spices. The young leaves are added to many traditional first courses during the spring season, and they can also be used to make pies, sambusa, and fatyr.
Fresh mint leaves can be used as a garnish for a variety of dishes, including salads, soups, and desserts. Mint is known for its refreshing flavor and antibacterial properties, which is why it is a common ingredient in toothpaste and mouthwash.
When adding mint to hot dishes, it’s best to add it after cooking to preserve its beneficial properties. Mint is also commonly used to make tea, which can be served either hot or cold. The tea can be made from either fresh or dried mint leaves.
Dandelion
Fresh young dandelion leaves are a highly nutritious food source, packed with vitamins, iron, manganese, phosphorus, and potassium. They can be used to make delicious salads and soups. To reduce bitterness, it’s recommended to soak the leaves in salted water before use. These leaves are particularly beneficial for people with iron-deficiency anemia and other metabolic disorders.
Dandelion roots are often used as a coffee substitute. If you want to try it, simply dig up the roots, wash them thoroughly, cut them into small pieces (1-2 cm), and let them dry naturally.
The dried roots can be roasted in a pan and ground in a coffee grinder after they have become dry and shrunken in size. The resulting powder can be brewed similarly to regular tea or coffee.
Jam can be made from the flowers, and not only does it have a delicious taste, but it also provides health benefits and has a positive impact on liver health.
Plantago
Plantago is often the first experience children have with phytotherapy. Applying a plantago leaf to a wound can be effective in stopping bleeding, reducing inflammation, and relieving pain. However, rather than exploring the various medicinal and cosmetic uses of plantain, let’s examine its culinary potential.
Plantain can be used to create smoothies, purees, pickled dishes, and dried snacks, among other things. There are countless recipes that make use of plantago in the kitchen.
To prepare a popular salad, you will need a bunch of dock leaves, a tablespoon of sesame oil and soy sauce, a clove of garlic, and sesame seeds.
In addition to salads, dock leaves are commonly used to prepare a dish that is stuffed with meat and rice.
Siyokhalaf – Rosenbach’s Onion
The “Siyokhalaf,” also known as Rosenbach’s Onion, is a type of mountain onion that primarily grows in the Pamir-Alai and Hissar mountain ranges in the southwest.
In Tajik, “Siyokhalaf” means “black herb,” and it is a highly beneficial perennial herb that is rich in iodine.
The Siyokhalaf can be harvested during the spring months of April and May, when it reaches maturity.
Siyokhalaf is used to prepare various dishes, including a soup called “oshi siyokhalaf.” To prepare this soup, rice is boiled, and a bunch or multiple bunches of siyokhalaf are added to the broth shortly before the rice is fully cooked. The soup is then allowed to cool down and served with sour milk or kefir, resulting in a light, healthy, and iodine-rich soup with a violet color.
Aside from iodine, siyokhalaf contains a host of other vitamins and beneficial substances, including mineral salts, iron, manganese, potassium, zinc, essential oils, antimicrobial agents, sucrose, ascorbic acid, provitamin A, and vitamins B1 and B2.
Shibitak – Wild Dill
Shibitak shares many properties with the common garden dill, but it also has its unique characteristics. It can be described as a cross between fennel, celery, carrot, and cultivated dill. These plants are all related and belong to the same family, Umbelliferae.
Shibitak is sometimes referred to as wild celery or wild carrot because it has a root vegetable, but its aroma is more pungent than either of those plants. Even a small amount of its leaves, stems, or roots can provide enough flavor for several servings of a dish or salad.
Shibitak leaves are rich in carotene, a variety of vitamins (C, Bi, Bz, PP, folic acid), flavonoids, and minerals such as iron, potassium, calcium, phosphorus, and more.
Both wild and domestic dill are recommended for use in managing obesity, diabetes, and salt deposition.
Spinach
Spinach is a highly nutritious leafy green that provides numerous vitamins and minerals essential for the human body. It is a great source of iron, calcium, and vitamins A, B, and C compared to most other cultivated greens.
Spinach is also versatile and easy to prepare. It can be consumed fresh in salads, eaten as a standalone side dish, sautéed, steamed, added to omelets, and practically all dishes.
Dieticians suggest that one of the best recipes for promoting brain activity is consuming fresh spinach with orange slices. Spinach can also be used to make pies and samosas, among other dishes.
In Tajikistan, spinach is commonly grown in household plots.
Sorrel
Fresh sorrel is a beloved spring delicacy that is much more nutritious than greenhouse cucumbers and tomatoes. The shoots of this perennial plant appear in the first days of spring, making it a wonderful addition to any garden plot. It is worth finding a space for sorrel in your garden.
The young leaves of sorrel are packed with vitamins A, C, PP, and B2, as well as protein substances, sugar, mineral salts (especially iron, potassium, and magnesium), and organic acids. As a result, sorrel juice is highly nutritious.
Fresh sorrel leaves have been used for a long time to combat vitamin deficiencies, and they can be incorporated into a variety of dishes, including salads, soups, national spring dishes, omelets, and fillings for samosas.
Roshak
This plant belongs to the Ferula genus, but it is not the same as the variety that is used for resin extraction and has a strong odor. The Roshak variety is a mountain type of Ferula, and it is not currently utilized by entrepreneurs because it is not suitable for resin production. While mature Roshak plants have an unpleasant odor, young plants in early spring do not have this characteristic.
The tender young shoots of roshak are a versatile ingredient that can be used in a variety of ways. They’re commonly added to salads and dishes to provide a fresh, crisp texture and a unique flavor. Additionally, the shoots can be used as a filling for savory pastries like samosas and pies by incorporating them into the stuffing mixture.
Rov, a close relative of roshak, shares many of the same properties and culinary applications. Like roshak, its tender shoots can be used in salads, added to dishes, and used as a filling for savory pastries. These plants offer a delicious and nutritious addition to any meal.
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