Young beech leaves (Fagus sylvatica) is a spring treasure that is worth including in your kitcheni. Delicate, light green and slightly sour in taste, resemble sorrel or young cabbage. They not only enrich the taste of dishes, but also offer numerous health benefits.
Young beech leaves have been used in folk medicine for centuries. The infusions prepared on their basis were an antidote for fever, diarrhea or colds. They were traditionally used to treat inflammation of the throat and mouth. Science showed that herbalists were right in many respects. Beech leaves contain vitamin C, vitamin A and many B vitamins. In addition, they are rich in calcium, magnesium and phosphorus, which are important to bone and teeth health. Too often, the decoction of these leaves can, however, cause drowsiness.
Beech leaves contain valuable bioactive compounds, such as flavonoids (quercetin, mirycetin, kemferol), which have anti -inflammatory, antioxidant and anti -allergic effects. The leaf infusion has a disinfecting, cleansing, calming effect and supports digestion. It was traditionally used to treat inflammation of the throat and mouth. The best time to collect leaves is the turn of April and May, when they are young and delicate. They have a light green color then. Older, darker leaves are not suitable for consumption because they are too hard and lacked.
Young beech leaves can be nodded and eaten raw straight from the tree. The taste resembles a bit of sorrel, but they are more delicate than it. It is worth knowing that under the influence of tremic treatment they do not lose their properties. How to use beech leaves in the kitchen?
- Decoction: A handful of beech leaves pour 0.5 liters of cold water and bring to a boil. Cook for another 10 minutes, strain and drink.
- Salads and sandwiches: Young leaves located on sandwiches or added to salads give them freshness of a slightly sour taste.
- Pesto: They blend well with basil or radish leaves. Mix them with oil and nuts, season with salt. Use for sandwiches or pasta.
- Hot dishes: They can be chosen with spinach or added to cream soups, such as nettle, spinach or broccoli soup.
Only young leaves of light color are suitable for consumption. Collect them away from the roads to make sure they are free of lead. Always rinse thoroughly before use.
Source: NowowoPuje.pl
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