Cress salad is a very useful product, it can even cook soap from it. It improves digestion, sleep, excites appetite, has an antimicrobial effect, reduces blood pressure. Due to the content of ascorbic acid has an anticitial effect. As a spicy-flavor and medicinal plant, the Cress Salad is known since ancient times. Fresh leaves have a pleasant tart, bitter and sharp taste that resembles a horseradish or radish. It is used only in fresh form as seasoning to salads, meat, fish, omelets, gravy and soups. Dried loses many valuable qualities.
Overhead and roots containing the Lepidine bitter substance are applied from fevers; Juice from leaves is used for anemia, powder from crowded seeds - instead of mustard pieces. Ointment of dried crowded seeds and herbs on fat or tinned oil was used in folk medicine during allergies, scabies and as a wound and bactericidal agent. In Ethiopia, the Cress Salad is cultivated as a grease oil plant. Its oil is suitable for lighting and soaping. In Northeast Africa, the Cress Salad is used in food horses, bulls, camels.
And in Russia, his folk name "Podhrennik".
After such an advertisement, I ran to make a salad from the Cress ... and God with Him, with the name!
You will need:
1 cup of young cress salad (however, if it is not to taste, take any other green salad),
⅓ Cups of green onions,
2 tablespoons sour cream,
1 teaspoon of vegetable oil (refined), salt, pepper to taste
We cut the Cress Salad, any other salad, green onions and refuel the sauce: mixed with a small amount of vegetable oil, add salt and pepper.
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