The first warmer days encourage longer walks. Nature awakening to life, whether in the garden, forest or meadow, has already prepared a green offer for us. Our native herbs, such as chives and watercress, produce he althy leaves from the beginning of the month, which we will definitely use with pleasure in the kitchen.
Young greenery appears completely without our participation on the edges of fields, forest clearings and paths, meadows, and also in gardens. Bluszczyk kurdybanek sprouts new shoots and leaves at any time of the year, "crawls" through the fence and takes root in a shady place between shrubs or at the edge of the lawn. Long stolons, often considered a medicinal and spice weed, look very nice in hanging bulbs or in pots around taller plants.
Very often, the bitter herb is accompanied by the aromatic common garlic Alliaria officinalis. Its consumption, unlike common or wild garlic, does not, however, cause "garlic breath". This perennial feels good in a natural garden. It nests in hedges and between various shrubs or under fences near nettle clumps.
Few people know that the common nettle Urtica dioica as a young plant has few stinging hairs. On the other hand, the shoots and leaves of its smaller cousin Urtica urens are covered with stinging hairs.The broken shoot gives off a mixture of histamine and other substances that cause redness as well as a burning sensation to the skin.In the past, this action was used to relieve arthritic and rheumatic pains.
Both wild species are packed with vitamins and minerals. Therefore, we can often include them in the menu without fear.To avoid painful sensations, use gloves to pick the nettles.In the spring, only cut the shoots of this plant completely. Later we only use the vertex segments. Don't be afraid to process nettles: leaves chopped into salad and dried for tea lose their stinging abilities.
Native kitchen herbs
Our native kitchen herbs, especially Petroselinum crispum parsley, should occupy a special place in every garden. Poisonous sunflower is a bit similar to parsley, but it is difficult to confuse it even with its wild form.Varieties of parsley with smooth or curly leaves can be sown in balcony boxes or in a vegetable garden, e.g. on its edge.Remember that the place of cultivation should be changed every year, and taking into account other celery (e.g.dill, celery, coriander), return to the same position may take place after 4 years.
Biedrzeniec is an important ingredient in the green Frankfurt sauce. In a flower bed, winter-hardy perennial can grow in one place for years. It is less durable when grown in a pot. In the garden, the fragrant forest hug feels good in the light partial shade under the shrubs.Cut its angular shoots with a pruner so as not to pull out the long delicate parts of the plant from the ground.
