Secondary Effects Of Colonoscopy

Matteuccia struthiopteris / ostrich fern

This species is in danger of extinction because of its slow growth pattern, which indicates that it takes many years to breed and if we do harvest massive, we run a high risk of extinguishing the species. It is best not to harvest this plant in the forest.

Several ferns whose fronds, called "fiddle sticks" are edible when young shoots begin to unfold in the spring. The ostrich fern is the best known.

The ostrich fern is a perennial plant that grows in clumps from a deep rhizome, with many ramifications, from which the stem basal and squamous vigorous vertical arises. These sterile fronds giving butts wound (butts violin) taking place gradually and expand into large compound leaves that may reach 1.5 m high or more. The spore-bearing fertile fronds grow from the base of the circle of sterile fronds. They are distinguished by their sterile fronds brown to blackish in appearance and built much much shorter and compact.

careful not to be mistaken with the identification of large fern that resembles it but is toxic. Instead of being grouped into several sheets together, the large fern leaves unique product isolated from each other. Its propagation is vegetative by rhizomes deep, black, and horizontal branching. The fronds are taller, or 2 m high or more. The petiole is vigorous and straw color. He wears a divided lamina triangular. Some fronds bear sporangia on the edges rolled inwards.

Other ferns are very bitter and unpleasant to eat, including:
-bracken fern Pteridium or eagles (Pteridium aquilinum): This species is widely consumed in Japan, but recent studies have found to be carcinogenic in many animal species and should therefore not be consumed.
-the cinnamon fern (Osmunda cinnamomea)
-fern Athyrium female (Athyrium filix-femina)
-hemlock (Conium maculatum) is a plant known to be poisonous, and could be confused with ferns by an observer untrained . This plant bears flowers and is related celery.

Furthermore, no ferns should be consumed in its adult stage.

We find the ostrich fern of the low ground, open and wet and in rich woods, especially on alluvial soils.

Harvest
The succulent sticks violin can be broken in spring and eaten plain or boiled, then give them a delicious green vegetable. The larger stems, even when they are tender and they do not exceed 15 cm in height, can be cut, washed and stripped of their scales. Do not forget that the butts of the leaves violin of the plant and they do not regenerate if they are cut, so make sure to leave enough to allow the plant to survive. In some places, entire populations of ostrich ferns to have been decimated as a result of pickups enthusiasts butts. By cons, if they are picked carefully, will produce the same plants year after year, new sticks violin.

PréparationIl is important to boil the butts of violin for 5 minutes in water, then change water and repeat twice more before eating. It is indicated for cons- it can be toxic if eaten raw. Several cases of food poisoning have been found following the consumption of fiddlehead.

Some people enjoy the butts of violin nature or steamed until tender (about 10 minutes, depending on taste). We can accommodate them with salt, pepper, butter and lemon juice or sour cream to taste. Once cooked, it should be bright green, if fade or turn yellow if they are overcooked.

can use sticks violin in various stews and other dishes. They can replace the asparagus or green beans to any meal. It is easy to freeze them, just blanch slightly in advance. It is possible to obtain sticks violin of ostrich fern in many markets and is frozen in grocery stores and supermarkets across the country.

Fiddleheads are rich in iron, potassium and vitamin C.

fiddlehead recipe steamed: Makes 2 to 3 servings
30 ml / 2 tsp tablespoons butter or margarine
500 ml / 2 cups of the fiddlehead fern Ostrich
30 ml / 2 tsp tablespoons water Salt and pepper


In a saucepan, melt butter or margarine and heat until it boils.
Add the fiddlehead and water, cover and cook over medium heat until stems are tender but still crisp and green (about 10 minutes).
Season and serve hot.
Variations:
-Add minced onion, Worcestershire sauce and Tabasco sauce to taste.
-Serve with a mixture, briefly fried, buttered bread crumbs, egg and parsley chopped hard. Accommodating
-sticks violin quickly cooked steamed with a mixture of 50 ml (¼ cup) lemon juice 50 ml (¼ cup) olive oil 30 ml (2 tbsp) chopped green onion, a clove garlic minced, a boiled egg, chopped parsley, salt, paprika and sugar to taste.

fiddlehead recipe with white wine: Give 2 or 3 servings
30 ml / 2 tsp tablespoon butter or margarine
500 ml / 2 cups fiddlehead fern ostrich
to 30 ml / 2 tsp tablespoon white wine
30 ml / 2 tsp
tablespoons water Juice of half lemon
50 ml / ¼ cup salted cashews, Some
coarsely chopped tarragon leaves into powder Salt and pepper


In a saucepan, melt butter or margarine and heat until bubbling. Add
sticks violin, wine and water, cover and cook over medium heat until tender but still sticks are crisp (about 10 minutes).
Add lemon juice, cashew nuts, tarragon, salt and pepper.
Serve hot.

fiddlehead recipe Baked: Makes 2 to 3 servings
24 young butts soft violin, washed, which has removed the ends hard
500 ml / 2 cups zucchini, unpeeled and sliced
1 medium onion, sliced 1 red pepper
mild diced
30 ml / 2 tsp tablespoon butter or margarine
2 slices bacon, cooked and crumbled
About 6 medium slices of mozzarella

In a saucepan, place the butts of violin and zucchini and cover with boiling water, simmer for 5 minutes then remove from heat and drain.
Sauté onion, red pepper in butter or margarine until softened.
Place butts violins and zucchini slices in a baking dish, sprinkle with onion, red pepper and bacon, and cover with slices of mozzarella.
Bake at 150C (300F) for 20 minutes.
Serve with toast as a snack.

The vast fern (Pteridium aquilinum), although now considered a plant carcinogen, was long used by Native American tribes of the Pacific Coast. It was roasting on the rhizomes of charcoal and then we beat them to remove their dark outer skin. The white inner part was used with oil or sometimes crushed to make a kind of flour with which they made cakes. It did not consume the central fibers hard, but in some regions such as southern Vancouver Island, they are retained, they had dried and used to light fires or they are kept lit between two halves of the clam shell. This fire without flame could be carried during travel, or even buried on the site of camp until nightfall when it was used to ignite the fire of the evening.

Secondary Effects Of Colonoscopy

Matteuccia struthiopteris / ostrich fern

This species is in danger of extinction because of its slow growth pattern, which indicates that it takes many years to breed and if we do harvest massive, we run a high risk of extinguishing the species. It is best not to harvest this plant in the forest.

Several ferns whose fronds, called "fiddle sticks" are edible when young shoots begin to unfold in the spring. The ostrich fern is the best known.

The ostrich fern is a perennial plant that grows in clumps from a deep rhizome, with many ramifications, from which the stem basal and squamous vigorous vertical arises. These sterile fronds giving butts wound (butts violin) taking place gradually and expand into large compound leaves that may reach 1.5 m high or more. The spore-bearing fertile fronds grow from the base of the circle of sterile fronds. They are distinguished by their sterile fronds brown to blackish in appearance and built much much shorter and compact.

careful not to be mistaken with the identification of large fern that resembles it but is toxic. Instead of being grouped into several sheets together, the large fern leaves unique product isolated from each other. Its propagation is vegetative by rhizomes deep, black, and horizontal branching. The fronds are taller, or 2 m high or more. The petiole is vigorous and straw color. He wears a divided lamina triangular. Some fronds bear sporangia on the edges rolled inwards.

Other ferns are very bitter and unpleasant to eat, including:
-bracken fern Pteridium or eagles (Pteridium aquilinum): This species is widely consumed in Japan, but recent studies have found to be carcinogenic in many animal species and should therefore not be consumed.
-the cinnamon fern (Osmunda cinnamomea)
-fern Athyrium female (Athyrium filix-femina)
-hemlock (Conium maculatum) is a plant known to be poisonous, and could be confused with ferns by an observer untrained . This plant bears flowers and is related celery.

Furthermore, no ferns should be consumed in its adult stage.

We find the ostrich fern of the low ground, open and wet and in rich woods, especially on alluvial soils.

Harvest
The succulent sticks violin can be broken in spring and eaten plain or boiled, then give them a delicious green vegetable. The larger stems, even when they are tender and they do not exceed 15 cm in height, can be cut, washed and stripped of their scales. Do not forget that the butts of the leaves violin of the plant and they do not regenerate if they are cut, so make sure to leave enough to allow the plant to survive. In some places, entire populations of ostrich ferns to have been decimated as a result of pickups enthusiasts butts. By cons, if they are picked carefully, will produce the same plants year after year, new sticks violin.

PréparationIl is important to boil the butts of violin for 5 minutes in water, then change water and repeat twice more before eating. It is indicated for cons- it can be toxic if eaten raw. Several cases of food poisoning have been found following the consumption of fiddlehead.

Some people enjoy the butts of violin nature or steamed until tender (about 10 minutes, depending on taste). We can accommodate them with salt, pepper, butter and lemon juice or sour cream to taste. Once cooked, it should be bright green, if fade or turn yellow if they are overcooked.

can use sticks violin in various stews and other dishes. They can replace the asparagus or green beans to any meal. It is easy to freeze them, just blanch slightly in advance. It is possible to obtain sticks violin of ostrich fern in many markets and is frozen in grocery stores and supermarkets across the country.

Fiddleheads are rich in iron, potassium and vitamin C.

fiddlehead recipe steamed: Makes 2 to 3 servings
30 ml / 2 tsp tablespoons butter or margarine
500 ml / 2 cups of the fiddlehead fern Ostrich
30 ml / 2 tsp tablespoons water Salt and pepper


In a saucepan, melt butter or margarine and heat until it boils.
Add the fiddlehead and water, cover and cook over medium heat until stems are tender but still crisp and green (about 10 minutes).
Season and serve hot.
Variations:
-Add minced onion, Worcestershire sauce and Tabasco sauce to taste.
-Serve with a mixture, briefly fried, buttered bread crumbs, egg and parsley chopped hard. Accommodating
-sticks violin quickly cooked steamed with a mixture of 50 ml (¼ cup) lemon juice 50 ml (¼ cup) olive oil 30 ml (2 tbsp) chopped green onion, a clove garlic minced, a boiled egg, chopped parsley, salt, paprika and sugar to taste.

fiddlehead recipe with white wine: Give 2 or 3 servings
30 ml / 2 tsp tablespoon butter or margarine
500 ml / 2 cups fiddlehead fern ostrich
to 30 ml / 2 tsp tablespoon white wine
30 ml / 2 tsp
tablespoons water Juice of half lemon
50 ml / ¼ cup salted cashews, Some
coarsely chopped tarragon leaves into powder Salt and pepper


In a saucepan, melt butter or margarine and heat until bubbling. Add
sticks violin, wine and water, cover and cook over medium heat until tender but still sticks are crisp (about 10 minutes).
Add lemon juice, cashew nuts, tarragon, salt and pepper.
Serve hot.

fiddlehead recipe Baked: Makes 2 to 3 servings
24 young butts soft violin, washed, which has removed the ends hard
500 ml / 2 cups zucchini, unpeeled and sliced
1 medium onion, sliced 1 red pepper
mild diced
30 ml / 2 tsp tablespoon butter or margarine
2 slices bacon, cooked and crumbled
About 6 medium slices of mozzarella

In a saucepan, place the butts of violin and zucchini and cover with boiling water, simmer for 5 minutes then remove from heat and drain.
Sauté onion, red pepper in butter or margarine until softened.
Place butts violins and zucchini slices in a baking dish, sprinkle with onion, red pepper and bacon, and cover with slices of mozzarella.
Bake at 150C (300F) for 20 minutes.
Serve with toast as a snack.

The vast fern (Pteridium aquilinum), although now considered a plant carcinogen, was long used by Native American tribes of the Pacific Coast. It was roasting on the rhizomes of charcoal and then we beat them to remove their dark outer skin. The white inner part was used with oil or sometimes crushed to make a kind of flour with which they made cakes. It did not consume the central fibers hard, but in some regions such as southern Vancouver Island, they are retained, they had dried and used to light fires or they are kept lit between two halves of the clam shell. This fire without flame could be carried during travel, or even buried on the site of camp until nightfall when it was used to ignite the fire of the evening.

Benzocaine Safe In Condoms

Umbilicaria / Rock Tripe and other edible lichen

Many lichen species have food served to men in different parts the world. In Canada, the rock tripe lichen is undoubtedly the best known and most important survival food.

Lichens come in the form of a flat thallus similar to a sheet that measures 5 inches wide or greater, attached to the bedrock by a single central point. When dry, the thallus is somewhat brittle and it varies from gray to dark brown. When it is wet, it becomes somewhat flaccid and rubbery and it is black or dark green. The underside of the thallus is usually darker and often hairy or downy. In some species, the thallus edges are smooth, in others they are irregularly lobed or deeply indented. The guts of rock is usually fruitless because the parties fruiting or apothecia are small and black and are quickly dispersed as they are at the surface of the thallus.

Another little known lichen as food is lichen horsehair pony-(Bryoria fremontii), which was formerly known under the name Alectoria fremontii. This is a kind of dark filamentous found on trees, and that strangely resembles a thick tuft of dark hair hanging branches. In most parts of its range, may reach 25 cm long or more. The texture of thallus dry when it is rigid is soft and limp when wet. This lichen cushions sometimes produces tiny granules apothecia bright yellow or yellow, disc-shaped and scattered along the filaments. By cons must be very careful not to confuse it with Bryoria tortuosa, a species that closely resembles it but may contain high concentrations of potentially toxic yellow compound, the acid vulpine. We can distinguish this species by its filaments and twisted her long, thin yellow stripes descending spiral along its branches. It's probably very bitter taste which allows to identify the best. Bryoria fremontii contains the acid, that vulpine yellow fruiting in its granules.

The Iceland moss (Cetraria islandica) are also edible and are well known in Northern Europe. It grows on the floor slabs and has extensive branches erect, flattened, of various shades of brown that are 7 inches long and 1 cm wide. The banks range from slightly to distinctly curved and twisted fairly regular wear a fringe of appendages having the appearance of black spines and short. When dry, the thallus is brittle, but when it is wet it is quite soft and flexible. Fruiting parts brown discoidal sometimes develop at the edges of the branches. You can find some species that are also edible.

The filler pushes rock mainly on exposed granitic rocks of the highlands and different species are very abundant throughout northern Canada. Horsehair lichen-of-horse grows on branches of conifers such as larch, pine and Douglas fir, especially in the hilly forests of western Alberta and British Columbia. Iceland moss grows on the high moorland and bare soil and rocky areas and in the marshy area of the Arctic tundra in North America and Europe.

Unfortunately, the hundreds lichen species native to Canada, only a few can be consumed. Most are very bitter and inedible due to the presence of acid to be extracted by soaking the lichens in water or by treating them chemically with sodium carbonate or potassium before we can consumption. Even the most edible species described in this book should be left to soak for several hours in water or a dilute solution of baking soda before eating. If we do not do so, they can cause digestive problems. These lichens are edible one Once the bitterness out. They are, however low in protein and fat. They have the most common carbohydrates are polysaccharides, unfortunately, some studies (Llano) indicate that carbohydrates are only partially digestible in humans. Thus, it appears that lichens have their primary value as a food in that they can fill the stomach in times of scarcity. They have some vitamins and minerals but no nutritional value in most cases. The fact remains that we know of several cases where the consumption of lichens have prevented anyone from dying of hunger, we also know that these plants have sometimes part of the usual diet of man. Harvesting and preparation


Pick of the filler in the rock pulling rocks by hand or with a knife. Then wash and remove the parts which contain sand. Let it soak for several hours in water to which is added 5 ml (1 tsp) baking soda per liter (quart) of water. Change the water twice. Drain, cover with water and cook gently for about an hour, until tender. The guts of rock takes on a consistency of jelly and can be used to thicken soups and stews and, if necessary, it is possible to eat it as is after filtered. It can also be dried, reduce the powder and make a wheat flour. It can also be baked in milk with eggs and sugar and make a cream.

Recipe horsehair lichen-of-horse to Collect Native
lichens on tree branches, using a long pole to grab onto the highest branches. Ridding the
any branch or foreign debris.
Soak overnight in water, preferably current (stream or river).
Dig a pit about 1 m side and 75 cm deep, the top with large round stones, light a fire inside alive and maintain it until the rocks are red hot.
Remove the ashes, place a layer of twigs or moss on wet rocks, lichens and then cram into a moist layer of 15 to 25 cm thick.
can also add other ingredients such as wild garlic.
Cover with other branches or foams, then with the land, leaving a stick planted vertically in the center of the pit.
When it is full, remove the stick and pour water into the hole thus formed, until you hear the whistle of the bottom rock and crack. Seal
then the hole with foam and thus leave the pit for 24 hours.
When we discover the grave, the lichen is a gelatinous mass 2 to 3 cm thick.
can cut it and eat it as is, or sun-dried into cakes that will be used later.
must soak the dried discs in water to soften before using. They are delicious in soups and stews or can be mixed with other foods like small pears (Saskatoon) or cooked with apples, grapes raisins, molasses or brown sugar.
Note: If this lichen has represented an important food source for Indians Interior Salish of British Columbia who prepared this way. If you are not able to prepare well, you can try to boil it in water for several hours or, to expedite the process in a pressure cooker. By cons, Native Americans who lived through the time we baked the lichen in a pit you will say that these modern methods give results much lower.

Many northern explorers and trappers, including Sir John Sir John Franklin and Richardson were fed tripe rock during times of famine and thus survived. During the Franklin expedition, it was a time when there was nothing left to eat the guts of rock and bits of leather. Unfortunately, the men could not then marinate properly and they frequently suffered serious intestinal ailments caused by their meager diet. The guts of rock was also consumed boiled by the indigenous people of the North prepared with fish eggs and other animal products.

In Sweden, Norway and Iceland are harvested commercially Iceland moss. It is said that every three years, it is possible to get a new crop in the same place. The lichen is first washed and then dried and ground to powder which is rid of its bitterness, as the filler of rock by soaking in water or in a solution of sodium bicarbonate, then it makes boil and recovering the frost that forms the basis for many soups and creams, light and very digestible. We also used the powder in the European countries to make porridge and bread. Considerable amounts of Iceland moss were once used for making Marine cookies. It was thought that the bread made from this powder was less prone to weevils that made with wheat flour.

Many other lichens provide food for animals. One of the largest caribou is lichen (Cladina rangiferina), a species gray shrub, which grows with related species in dense patches of 10 to 15 cm high in areas of forest and tundra in the north. This is one of the main dietary sources of caribou in northern Europe and is also grazed by deer and livestock.

horsehair lichen-of-horse was used by Native Americans of British Columbia as well as a food source for making blankets, caps and shoes. However, it was not considered a premium material and it is mostly poor people who used them had they not animal skins for their clothing. Iceland moss, somewhat astringent, used in tanning hides, as well as horsehair lichen-of-horse, it was used by distillers to make alcohol.

known since the Old Testament and even before the dyeing properties of lichens. They allow a wide range of colors and are still used today by many weavers. Almost all books that deal with natural dyes are talking. The guts of rock gives a deep purple stain, once treated with ammonia, fermented and then mixed with potash or baking soda. Iceland moss gives dye brown or various shades and horsehair lichen-of-horse produces a yellow dye. However, if you collect these lichens as food for you or for dyeing, remember that they grow very slowly and it will collect them sparingly, only where they are abundant.

Benzocaine Safe In Condoms

Umbilicaria / Rock Tripe and other edible lichen

Many lichen species have food served to men in different parts the world. In Canada, the rock tripe lichen is undoubtedly the best known and most important survival food.

Lichens come in the form of a flat thallus similar to a sheet that measures 5 inches wide or greater, attached to the bedrock by a single central point. When dry, the thallus is somewhat brittle and it varies from gray to dark brown. When it is wet, it becomes somewhat flaccid and rubbery and it is black or dark green. The underside of the thallus is usually darker and often hairy or downy. In some species, the thallus edges are smooth, in others they are irregularly lobed or deeply indented. The guts of rock is usually fruitless because the parties fruiting or apothecia are small and black and are quickly dispersed as they are at the surface of the thallus.

Another little known lichen as food is lichen horsehair pony-(Bryoria fremontii), which was formerly known under the name Alectoria fremontii. This is a kind of dark filamentous found on trees, and that strangely resembles a thick tuft of dark hair hanging branches. In most parts of its range, may reach 25 cm long or more. The texture of thallus dry when it is rigid is soft and limp when wet. This lichen cushions sometimes produces tiny granules apothecia bright yellow or yellow, disc-shaped and scattered along the filaments. By cons must be very careful not to confuse it with Bryoria tortuosa, a species that closely resembles it but may contain high concentrations of potentially toxic yellow compound, the acid vulpine. We can distinguish this species by its filaments and twisted her long, thin yellow stripes descending spiral along its branches. It's probably very bitter taste which allows to identify the best. Bryoria fremontii contains the acid, that vulpine yellow fruiting in its granules.

The Iceland moss (Cetraria islandica) are also edible and are well known in Northern Europe. It grows on the floor slabs and has extensive branches erect, flattened, of various shades of brown that are 7 inches long and 1 cm wide. The banks range from slightly to distinctly curved and twisted fairly regular wear a fringe of appendages having the appearance of black spines and short. When dry, the thallus is brittle, but when it is wet it is quite soft and flexible. Fruiting parts brown discoidal sometimes develop at the edges of the branches. You can find some species that are also edible.

The filler pushes rock mainly on exposed granitic rocks of the highlands and different species are very abundant throughout northern Canada. Horsehair lichen-of-horse grows on branches of conifers such as larch, pine and Douglas fir, especially in the hilly forests of western Alberta and British Columbia. Iceland moss grows on the high moorland and bare soil and rocky areas and in the marshy area of the Arctic tundra in North America and Europe.

Unfortunately, the hundreds lichen species native to Canada, only a few can be consumed. Most are very bitter and inedible due to the presence of acid to be extracted by soaking the lichens in water or by treating them chemically with sodium carbonate or potassium before we can consumption. Even the most edible species described in this book should be left to soak for several hours in water or a dilute solution of baking soda before eating. If we do not do so, they can cause digestive problems. These lichens are edible one Once the bitterness out. They are, however low in protein and fat. They have the most common carbohydrates are polysaccharides, unfortunately, some studies (Llano) indicate that carbohydrates are only partially digestible in humans. Thus, it appears that lichens have their primary value as a food in that they can fill the stomach in times of scarcity. They have some vitamins and minerals but no nutritional value in most cases. The fact remains that we know of several cases where the consumption of lichens have prevented anyone from dying of hunger, we also know that these plants have sometimes part of the usual diet of man. Harvesting and preparation


Pick of the filler in the rock pulling rocks by hand or with a knife. Then wash and remove the parts which contain sand. Let it soak for several hours in water to which is added 5 ml (1 tsp) baking soda per liter (quart) of water. Change the water twice. Drain, cover with water and cook gently for about an hour, until tender. The guts of rock takes on a consistency of jelly and can be used to thicken soups and stews and, if necessary, it is possible to eat it as is after filtered. It can also be dried, reduce the powder and make a wheat flour. It can also be baked in milk with eggs and sugar and make a cream.

Recipe horsehair lichen-of-horse to Collect Native
lichens on tree branches, using a long pole to grab onto the highest branches. Ridding the
any branch or foreign debris.
Soak overnight in water, preferably current (stream or river).
Dig a pit about 1 m side and 75 cm deep, the top with large round stones, light a fire inside alive and maintain it until the rocks are red hot.
Remove the ashes, place a layer of twigs or moss on wet rocks, lichens and then cram into a moist layer of 15 to 25 cm thick.
can also add other ingredients such as wild garlic.
Cover with other branches or foams, then with the land, leaving a stick planted vertically in the center of the pit.
When it is full, remove the stick and pour water into the hole thus formed, until you hear the whistle of the bottom rock and crack. Seal
then the hole with foam and thus leave the pit for 24 hours.
When we discover the grave, the lichen is a gelatinous mass 2 to 3 cm thick.
can cut it and eat it as is, or sun-dried into cakes that will be used later.
must soak the dried discs in water to soften before using. They are delicious in soups and stews or can be mixed with other foods like small pears (Saskatoon) or cooked with apples, grapes raisins, molasses or brown sugar.
Note: If this lichen has represented an important food source for Indians Interior Salish of British Columbia who prepared this way. If you are not able to prepare well, you can try to boil it in water for several hours or, to expedite the process in a pressure cooker. By cons, Native Americans who lived through the time we baked the lichen in a pit you will say that these modern methods give results much lower.

Many northern explorers and trappers, including Sir John Sir John Franklin and Richardson were fed tripe rock during times of famine and thus survived. During the Franklin expedition, it was a time when there was nothing left to eat the guts of rock and bits of leather. Unfortunately, the men could not then marinate properly and they frequently suffered serious intestinal ailments caused by their meager diet. The guts of rock was also consumed boiled by the indigenous people of the North prepared with fish eggs and other animal products.

In Sweden, Norway and Iceland are harvested commercially Iceland moss. It is said that every three years, it is possible to get a new crop in the same place. The lichen is first washed and then dried and ground to powder which is rid of its bitterness, as the filler of rock by soaking in water or in a solution of sodium bicarbonate, then it makes boil and recovering the frost that forms the basis for many soups and creams, light and very digestible. We also used the powder in the European countries to make porridge and bread. Considerable amounts of Iceland moss were once used for making Marine cookies. It was thought that the bread made from this powder was less prone to weevils that made with wheat flour.

Many other lichens provide food for animals. One of the largest caribou is lichen (Cladina rangiferina), a species gray shrub, which grows with related species in dense patches of 10 to 15 cm high in areas of forest and tundra in the north. This is one of the main dietary sources of caribou in northern Europe and is also grazed by deer and livestock.

horsehair lichen-of-horse was used by Native Americans of British Columbia as well as a food source for making blankets, caps and shoes. However, it was not considered a premium material and it is mostly poor people who used them had they not animal skins for their clothing. Iceland moss, somewhat astringent, used in tanning hides, as well as horsehair lichen-of-horse, it was used by distillers to make alcohol.

known since the Old Testament and even before the dyeing properties of lichens. They allow a wide range of colors and are still used today by many weavers. Almost all books that deal with natural dyes are talking. The guts of rock gives a deep purple stain, once treated with ammonia, fermented and then mixed with potash or baking soda. Iceland moss gives dye brown or various shades and horsehair lichen-of-horse produces a yellow dye. However, if you collect these lichens as food for you or for dyeing, remember that they grow very slowly and it will collect them sparingly, only where they are abundant.

Matshita Bd-mlt Uj232as Firmware

Portulaca oleracea / Purslane

There are 2000 years that the Persians and the Indians eat the purslane and delight them. Nowadays it is commonly used as a vegetable and greenery in Asia and much of Europe. In Canada, farmers and gardeners probably know very well, but they seldom appreciate their virtues as a vegetable. The iron content of this succulent plant is higher than any other leafy vegetable, with the sole exception of the parsley. Amaranth contains almost as much. Purslane is also rich in vitamin A. This is one of the most abundant delicious and weeds used as a vegetable.

can eat it raw into a salad that combines well with other ingredients. It is used mainly as a cooked vegetable. There are many ways to accommodate him but the simplest is to simmer the leaves washed well (and stems if you wish) 3 to 5 minutes in lightly salted water, and serve with butter or margarine, crispy bacon or with your favorite sauce. Lovers will appreciate the ease of marinade marinate purslane and then it can easily replace the cucumber. Just use your favorite recipe.

can also crush the seeds of purslane into a flour that is mixed with an equal amount of wheat flour used to make bread or muffins. One can also boil the seeds for eating porridge.

Purslane is an invasive weed due to the incredible number of seeds it produces. An ordinary flat provide more than 52 000 seeds during the growing season. This production is continuous and the seeds themselves are able to retain their vitality for many years. In addition, seeds may continue to ripen on the plant even when it was uprooted.

In Central America and in various other parts of the world, purslane is often wind power market and serves as chickens, turkeys and pigs. It also considers that it is an excellent remedy against worms in these animals.

Supreme Purslane Recipe: Makes 2 servings
50 ml / ¼ cup water
500 ml / 2 cups of fresh purslane leaves, washed
30 ml / 2 tsp tablespoon butter or margarine
50 ml / ¼ cup dry white wine
30 ml / 2 tsp tablespoon lemon juice
15 ml / 1 tsp tablespoon Worcestershire sauce Salt and pepper to


taste Bring water to boil, add purslane, reduce heat, cover and simmer 3 to 5 minutes.
Drain and cut into small pieces.
Melt butter or margarine in a heavy pan.
Add purslane, wine, lemon juice and Worcestershire sauce.
Season, heat and serve immediately.

Recipe Chicken Fricassee purslane: Makes 4 servings
125 ml / ½ cup water 1 L
/ 4 cups of fresh purslane leaves, washed 1 small
roasting chicken, cut into pieces
50 ml / ¼ cup olive oil 1 clove garlic
,
chopped 1 small can tomato sauce
125 ml / ½ cup dry white wine
15 ml / 1 tsp tablespoon lemon juice

Bring water to a boil, add the purslane, reduce heat, cover and simmer 3 to 5 minutes.
Drain and cut into small pieces and set aside.
In a large skillet, brown chicken in oil over low heat for 20 minutes.
Add garlic, purslane and tomato sauce, and cover.
Cook gently for 45 minutes or until chicken is tender.
(Turn the meat once during cooking).
Add wine and lemon juice, mixed together, and cook for 2 minutes additional.
Serve hot.

Recipe Purslane and turkey in Manitoba: Makes 4 servings
500 ml / 2 cups of fresh purslane leaves, washed
15 ml / 1 tsp tablespoon butter or margarine (first number)
625 ml / 2 ½ cup wild rice, uncooked
250 g / ½ lb smoked turkey, sliced thin
30 ml / 2 tsp tablespoon butter or margarine (2nd amount)
30 ml / 2 tsp of flour
50 ml / ¼ cup cream
250 ml / 1 cup chicken broth or turkey
Salt to taste Grated Parmesan


purslane Fry in butter or margarine (first number).
Cook rice according to directions on the package and place it in the bottom of a greased ovenproof dish.
Cover it with sliced turkey, then with purslane.
Melt butter or margarine (2nd amount) in a saucepan, add flour and cook a little.
Add cream, broth and salt and whisk until the sauce becomes thick and creamy. Pour over
purslane and bake at 180C (350F) for 45 minutes.
Sprinkle with Parmesan and serve hot.

recipe baked egg and purslane: makes 3 servings
125 ml / ½ cup
water Pinch of salt
500 ml / 2 cups purslane leaves, washed and chopped
50 ml / ¼ cup butter
50 ml / ¼ cup onion, chopped 6 eggs

50 ml / ¼ cup
breadcrumbs 125 ml / ½ cup grated cheese
50 ml / ¼ cup of beer

Bring water to a boil, add salt and purslane leaves, reduce heat, cover and simmer 3 to 5 minutes.
Drain.
In a skillet, melt butter, add the purslane and onion and saute until onion is golden.
Place in a dish oven and break eggs over the mixture, one beside the other, being careful not to burst into the yolks.
Mix crumbs and sprinkle on cheese and eggs.
Pour over each egg a little beer and cook over medium heat, 180C (350F) for 20-25 minutes until eggs are cooked but not hard.
Serve immediately.

Recipe fried eggs with purslane: Makes 2 to 4 servings
125 ml / ½ cup water
500 ml / 2 cups purslane leaves, washed and chopped
50 ml / ¼ cup butter (1st quantity)
5 ml / 1 tsp teaspoon white wine vinegar Salt and pepper


4 eggs 15 ml / 1 tsp unsalted butter (second amount)

Bring water to a boil, add the purslane, reduce heat, cover and simmer 3 to 5 minutes.
Drain.
In a skillet, brown the butter (first amount) and add the purslane, vinegar and seasonings.
Sauté over medium heat for 5 minutes.
Meanwhile, in another pan, fry the eggs in butter (second amount).
When ready, cover with hot purslane and serve immediately.

Matshita Bd-mlt Uj232as Firmware

Portulaca oleracea / Purslane

There are 2000 years that the Persians and the Indians eat the purslane and delight them. Nowadays it is commonly used as a vegetable and greenery in Asia and much of Europe. In Canada, farmers and gardeners probably know very well, but they seldom appreciate their virtues as a vegetable. The iron content of this succulent plant is higher than any other leafy vegetable, with the sole exception of the parsley. Amaranth contains almost as much. Purslane is also rich in vitamin A. This is one of the most abundant delicious and weeds used as a vegetable.

can eat it raw into a salad that combines well with other ingredients. It is used mainly as a cooked vegetable. There are many ways to accommodate him but the simplest is to simmer the leaves washed well (and stems if you wish) 3 to 5 minutes in lightly salted water, and serve with butter or margarine, crispy bacon or with your favorite sauce. Lovers will appreciate the ease of marinade marinate purslane and then it can easily replace the cucumber. Just use your favorite recipe.

can also crush the seeds of purslane into a flour that is mixed with an equal amount of wheat flour used to make bread or muffins. One can also boil the seeds for eating porridge.

Purslane is an invasive weed due to the incredible number of seeds it produces. An ordinary flat provide more than 52 000 seeds during the growing season. This production is continuous and the seeds themselves are able to retain their vitality for many years. In addition, seeds may continue to ripen on the plant even when it was uprooted.

In Central America and in various other parts of the world, purslane is often wind power market and serves as chickens, turkeys and pigs. It also considers that it is an excellent remedy against worms in these animals.

Supreme Purslane Recipe: Makes 2 servings
50 ml / ¼ cup water
500 ml / 2 cups of fresh purslane leaves, washed
30 ml / 2 tsp tablespoon butter or margarine
50 ml / ¼ cup dry white wine
30 ml / 2 tsp tablespoon lemon juice
15 ml / 1 tsp tablespoon Worcestershire sauce Salt and pepper to


taste Bring water to boil, add purslane, reduce heat, cover and simmer 3 to 5 minutes.
Drain and cut into small pieces.
Melt butter or margarine in a heavy pan.
Add purslane, wine, lemon juice and Worcestershire sauce.
Season, heat and serve immediately.

Recipe Chicken Fricassee purslane: Makes 4 servings
125 ml / ½ cup water 1 L
/ 4 cups of fresh purslane leaves, washed 1 small
roasting chicken, cut into pieces
50 ml / ¼ cup olive oil 1 clove garlic
,
chopped 1 small can tomato sauce
125 ml / ½ cup dry white wine
15 ml / 1 tsp tablespoon lemon juice

Bring water to a boil, add the purslane, reduce heat, cover and simmer 3 to 5 minutes.
Drain and cut into small pieces and set aside.
In a large skillet, brown chicken in oil over low heat for 20 minutes.
Add garlic, purslane and tomato sauce, and cover.
Cook gently for 45 minutes or until chicken is tender.
(Turn the meat once during cooking).
Add wine and lemon juice, mixed together, and cook for 2 minutes additional.
Serve hot.

Recipe Purslane and turkey in Manitoba: Makes 4 servings
500 ml / 2 cups of fresh purslane leaves, washed
15 ml / 1 tsp tablespoon butter or margarine (first number)
625 ml / 2 ½ cup wild rice, uncooked
250 g / ½ lb smoked turkey, sliced thin
30 ml / 2 tsp tablespoon butter or margarine (2nd amount)
30 ml / 2 tsp of flour
50 ml / ¼ cup cream
250 ml / 1 cup chicken broth or turkey
Salt to taste Grated Parmesan


purslane Fry in butter or margarine (first number).
Cook rice according to directions on the package and place it in the bottom of a greased ovenproof dish.
Cover it with sliced turkey, then with purslane.
Melt butter or margarine (2nd amount) in a saucepan, add flour and cook a little.
Add cream, broth and salt and whisk until the sauce becomes thick and creamy. Pour over
purslane and bake at 180C (350F) for 45 minutes.
Sprinkle with Parmesan and serve hot.

recipe baked egg and purslane: makes 3 servings
125 ml / ½ cup
water Pinch of salt
500 ml / 2 cups purslane leaves, washed and chopped
50 ml / ¼ cup butter
50 ml / ¼ cup onion, chopped 6 eggs

50 ml / ¼ cup
breadcrumbs 125 ml / ½ cup grated cheese
50 ml / ¼ cup of beer

Bring water to a boil, add salt and purslane leaves, reduce heat, cover and simmer 3 to 5 minutes.
Drain.
In a skillet, melt butter, add the purslane and onion and saute until onion is golden.
Place in a dish oven and break eggs over the mixture, one beside the other, being careful not to burst into the yolks.
Mix crumbs and sprinkle on cheese and eggs.
Pour over each egg a little beer and cook over medium heat, 180C (350F) for 20-25 minutes until eggs are cooked but not hard.
Serve immediately.

Recipe fried eggs with purslane: Makes 2 to 4 servings
125 ml / ½ cup water
500 ml / 2 cups purslane leaves, washed and chopped
50 ml / ¼ cup butter (1st quantity)
5 ml / 1 tsp teaspoon white wine vinegar Salt and pepper


4 eggs 15 ml / 1 tsp unsalted butter (second amount)

Bring water to a boil, add the purslane, reduce heat, cover and simmer 3 to 5 minutes.
Drain.
In a skillet, brown the butter (first amount) and add the purslane, vinegar and seasonings.
Sauté over medium heat for 5 minutes.
Meanwhile, in another pan, fry the eggs in butter (second amount).
When ready, cover with hot purslane and serve immediately.

Games That Make You Masterbate

Rumex crispus / acetosella Rumex

Other names: patience, reguette, yellow dock, grass to pigs.

There are a considerable number of species of dock in Canada. This is the curly dock that night the most and is most prevalent. It is native to Europe and naturalized in most parts of the world. In some areas, we can find three or four different species in one place.

Edible part:
dock can be used as a vegetable, it can be added to casseroles and salads. Some people find it too tough to eat raw. Cooked as a green vegetable, it tastes quite similar to asparagus. He is at his best when foliage is young, gathered in early spring, then steamed and served hot with butter or breadcrumbs fried in butter first. The dock is also nice when served with the strong cheese, sour cream, yogurt, Hollandaise sauce, lemon juice or vinegar. Older leaves will taste a little bitter, so it is advisable to change the cooking water once or twice. Do not overcook the dock because it would lose its flavor and its content in vitamins and minerals. It is particularly rich in vitamin C and iron.

Try the dock with eggs, ham, bacon or cheese or serve it alone as a light meal. It can also replace the rhubarb in our favorite recipes.

Caution: Rhubarb leaves, although it is related to the dock, should never be eaten because they are poisonous. The leaves and stems of our species of Rumex are safe when consumed in moderation. They have a high tannic acid content, and may cause allergic reactions in some people, even if such cases are rare. As its tannic acid content is highest in roots, we should not eat or make infusions. Dock leaves contain acid as sorrel rhubarb. This substance is toxic when ingested in large quantities, but it is not in a normal serving of dock. Some

Coast Indians of British Columbia gave the name of Indian rhubarb (Indian rhubarb) in western dock (R. occidentalis), they used the leaves and stems as a vegetable green, after noticing its resemblance rhubarb when it was introduced in the region. They also used the roots boiled and mashed the western dock to make a poultice for skin ulcers, cuts and abrasions.

Herbalists traditionally recommended the use of dock roots fresh or boiled as a general tonic or to make poultices for minor skin ailments. It also claimed that he was used to remove impurities from the blood and is used as the prescribed drug against leprosy and elephantiasis.

Chowder Recipe dock at Fashion Island Vancouver: Makes 4 servings
1 large onion, chopped
30 ml / 2 tsp tablespoon butter or margarine
750 ml / 3 cups young dock leaves, washed and shredded
750 ml / 3 cups of fresh milk
750 ml / 3 cups of clams or oysters, fresh
2 potatoes, boiled , peeled and diced
Salt and pepper to taste Parsley for garnish


Sauté onion in butter or margarine.
Add the dock and for 1 or 2 minutes until it is softened.
Add milk, clams or oysters and potatoes.
Cover and simmer low heat for about 10 minutes until tender.
Season and garnish with parsley.
Serve immediately.

Gratin spring of Ontario: Makes 4 servings
50 ml / ¼ cup water
500 ml / 2 cups of leaves dock, washed
50 ml / ¼ cup butter or margarine
15 ml / 1 tsp chopped onion, grated
30 ml / 2 tsp of flour
250 ml / 1 cup milk
Salt and pepper to taste 3 eggs
hard
sliced 125 ml / ½ cup butter breadcrumbs passed
125 ml / ½ cup sharp cheddar, grated

Bring water to a boil, add the dock, reduce heat, cover and simmer 3 to 5 minutes.
Drain and set aside.
Melt butter or margarine in a saucepan and add onion.
Fry for 1 minute.
Add flour and mix, then add milk slowly.
Season and cook until the mixture has thickened.
Grease a baking dish and arrange alternate layers of leaves dock and eggs.
Pour the sauce over and cover with breadcrumbs and grated cheese.
Bake at 180C (350F) for 20 to 25 minutes.

Recipe for stuffed leaves dock, fashionable Saskatchewan: gives 3 to 4 servings
250 ml / 1 cup water 12 large
basal leaves of dock, washed
500 ml / 2 cups cooked rice 1 large onion
finely chopped
250 g / ½ lb bacon, cut into small pieces
250 g / ½ lb Ukrainian or Polish sausage, sliced
250 ml / 1 cup tomato juice Salt and pepper to

taste Sour cream (optional )

Bring water to a boil, add the dock leaves, reduce heat, cover and simmer 5 to 7 minutes or until they are well softened.
Drain.
Separate the leaves and remove the large veins.
Book.
Mix together the rice, onion, bacon and sausage.
Season the stuffing and place on sheet.
Roll like you would with cabbage rolls.
Place in a baking dish in two layers, with the edges folded under.
Sprinkle tomato juice and bake at 150C (300F) for one hour and a half.
Serve hot with sour cream if you wish.

Games That Make You Masterbate

Rumex crispus / acetosella Rumex

Other names: patience, reguette, yellow dock, grass to pigs.

There are a considerable number of species of dock in Canada. This is the curly dock that night the most and is most prevalent. It is native to Europe and naturalized in most parts of the world. In some areas, we can find three or four different species in one place.

Edible part:
dock can be used as a vegetable, it can be added to casseroles and salads. Some people find it too tough to eat raw. Cooked as a green vegetable, it tastes quite similar to asparagus. He is at his best when foliage is young, gathered in early spring, then steamed and served hot with butter or breadcrumbs fried in butter first. The dock is also nice when served with the strong cheese, sour cream, yogurt, Hollandaise sauce, lemon juice or vinegar. Older leaves will taste a little bitter, so it is advisable to change the cooking water once or twice. Do not overcook the dock because it would lose its flavor and its content in vitamins and minerals. It is particularly rich in vitamin C and iron.

Try the dock with eggs, ham, bacon or cheese or serve it alone as a light meal. It can also replace the rhubarb in our favorite recipes.

Caution: Rhubarb leaves, although it is related to the dock, should never be eaten because they are poisonous. The leaves and stems of our species of Rumex are safe when consumed in moderation. They have a high tannic acid content, and may cause allergic reactions in some people, even if such cases are rare. As its tannic acid content is highest in roots, we should not eat or make infusions. Dock leaves contain acid as sorrel rhubarb. This substance is toxic when ingested in large quantities, but it is not in a normal serving of dock. Some

Coast Indians of British Columbia gave the name of Indian rhubarb (Indian rhubarb) in western dock (R. occidentalis), they used the leaves and stems as a vegetable green, after noticing its resemblance rhubarb when it was introduced in the region. They also used the roots boiled and mashed the western dock to make a poultice for skin ulcers, cuts and abrasions.

Herbalists traditionally recommended the use of dock roots fresh or boiled as a general tonic or to make poultices for minor skin ailments. It also claimed that he was used to remove impurities from the blood and is used as the prescribed drug against leprosy and elephantiasis.

Chowder Recipe dock at Fashion Island Vancouver: Makes 4 servings
1 large onion, chopped
30 ml / 2 tsp tablespoon butter or margarine
750 ml / 3 cups young dock leaves, washed and shredded
750 ml / 3 cups of fresh milk
750 ml / 3 cups of clams or oysters, fresh
2 potatoes, boiled , peeled and diced
Salt and pepper to taste Parsley for garnish


Sauté onion in butter or margarine.
Add the dock and for 1 or 2 minutes until it is softened.
Add milk, clams or oysters and potatoes.
Cover and simmer low heat for about 10 minutes until tender.
Season and garnish with parsley.
Serve immediately.

Gratin spring of Ontario: Makes 4 servings
50 ml / ¼ cup water
500 ml / 2 cups of leaves dock, washed
50 ml / ¼ cup butter or margarine
15 ml / 1 tsp chopped onion, grated
30 ml / 2 tsp of flour
250 ml / 1 cup milk
Salt and pepper to taste 3 eggs
hard
sliced 125 ml / ½ cup butter breadcrumbs passed
125 ml / ½ cup sharp cheddar, grated

Bring water to a boil, add the dock, reduce heat, cover and simmer 3 to 5 minutes.
Drain and set aside.
Melt butter or margarine in a saucepan and add onion.
Fry for 1 minute.
Add flour and mix, then add milk slowly.
Season and cook until the mixture has thickened.
Grease a baking dish and arrange alternate layers of leaves dock and eggs.
Pour the sauce over and cover with breadcrumbs and grated cheese.
Bake at 180C (350F) for 20 to 25 minutes.

Recipe for stuffed leaves dock, fashionable Saskatchewan: gives 3 to 4 servings
250 ml / 1 cup water 12 large
basal leaves of dock, washed
500 ml / 2 cups cooked rice 1 large onion
finely chopped
250 g / ½ lb bacon, cut into small pieces
250 g / ½ lb Ukrainian or Polish sausage, sliced
250 ml / 1 cup tomato juice Salt and pepper to

taste Sour cream (optional )

Bring water to a boil, add the dock leaves, reduce heat, cover and simmer 5 to 7 minutes or until they are well softened.
Drain.
Separate the leaves and remove the large veins.
Book.
Mix together the rice, onion, bacon and sausage.
Season the stuffing and place on sheet.
Roll like you would with cabbage rolls.
Place in a baking dish in two layers, with the edges folded under.
Sprinkle tomato juice and bake at 150C (300F) for one hour and a half.
Serve hot with sour cream if you wish.

What Type Of Extensions Rihanna Uses

Yellow dock / sorrel

Other Names: sheep sorrel, sour, sorrel fields.

Other edible species: Rumex acetosa
: related species, which has often escaped from cultivation to relocate outside the cultural venues. This plant, called sorrel gardens, leaves a much larger and juicier and is widely cultivated in Europe.

Edible part: leaves of young shoots eaten raw are very refreshing, so if you like snack is just what you need. It can consume sorrel salad or cooked as a vegetable. It has a high content of vitamin C and has virtues febrifuge, diuretic and antiscorbutic. Many Europeans cookbooks offer recipes for sorrel she is famous. We can use the leaves in various ways, in soups and sauces as a condiment for fish, pork, veal, lentils, rice, potatoes or salad. It serves the common sorrel with other ingredients, including eggs, bacon, milk, sour cream and butter. Many people like to cook sorrel in milk proteins which suppress the astringency of the leaves. The sorrel is

part of several species whose name is "sour" because of their acidic sap, which gives their characteristic taste. This acidity is due to the presence of several organic acids, particularly oxalic acid. In high doses, oxalic acid is dangerous. In fact, it is advised not to consume these plants in large quantities because of this acid, however, there is no risk when in moderation. Sorrel makes a pleasant acid taste that is not found in other green vegetables. The Shamrocks also contains tartaric acid and citric acid (vitamin C).
The great European
sorrel was once used by herbalists to fight against the fevers, as an appetite stimulant, such as cardiac tonic and vermifuge. Its juice was used in gargles for sore throat and in cases of ulcers and ringworm; is rubbed in to soothe the itching and to eradicate the infection. It was also used in Europe as rennet to curdle milk.

deviled eggs Recipe: Serves 4 appetizer

4 boiled eggs 30 ml / 2 tsp chopped fresh sorrel leaves, washed and finely chopped 2 slices
crisp bacon, crumbled
30 ml / 2 tsp tablespoons mayonnaise or sour cream Salt to taste

few grains of cayenne pepper

Cut eggs in half lengthwise and remove yolks.
Crush them thoroughly, add the sorrel leaves and add just enough bacon and sour cream or mayonnaise to bind the mixture. Season
and fill the egg whites with mixture.

Green Sauce Recipe Maritime
30 ml / 2 tsp
tablespoons butter 125 ml / ½ cup sorrel leaves, washed and finely chopped
250 ml / 1 cup cream, heated the boiling point

Melt butter and add the sorrel.
Cook until tender. Stir in the cream slowly
.
Serve with cod fish or other sea
You can lighten the sauce by adding the broth to cook the fish.
Note: The cream should be preheated to prevent the acidity of the sorrel does make curdle.

Recipe Cream of sorrel in Polish: Makes 4 to 6 servings
125 ml / ½ cup water 1 L
/ 4 cups sorrel leaves, washed
15 ml / 1 tsp soup butter or margarine
Salt and pepper to taste
1 L / 4 cups of fresh milk
250 ml / 1 cup sour cream 4 eggs hard


Bring water to a boil, add the sorrel, lower the heat Cover and simmer 20 minutes.
Cool, drain and pass through a sieve or a chinois to reduce the leaves to a puree.
Add butter or margarine and seasonings.
Pour the milk into a saucepan and set over low heat.
Just before it reaches the boiling point, add the puree of sorrel.
Simmer for 3 minutes, stirring constantly. Remove
from heat and gradually add the sour cream, mixing well.
Cut eggs into quarters that you will put in the bowls of hot soup.

Recipe Perfect for small-sorrel or rose or mint

125ml (½ cup) leaves sheep sorrel, chopped

250 ml (1 cup) boiling water

Sheets fresh sheep sorrel

175 ml sugar

Ice Cream

1-Pour boiling water over the leaves of sheep sorrel in a pot or pan.

2 - Let infuse for 10-15 minutes, filter with a sieve tea.

3 - In a saucepan, mix the extract of sheep sorrel and sugar over medium heat until the sugar dissolves, cool.

4 - Remove the ice cream in a bowl and pour syrup over the sheep sorrel.

5 - Decorate with one or two fresh leaves of sheep sorrel.

Note: Do the same with a syrup of wild rose, mint or other.

What Type Of Extensions Rihanna Uses

Yellow dock / sorrel

Other Names: sheep sorrel, sour, sorrel fields.

Other edible species: Rumex acetosa
: related species, which has often escaped from cultivation to relocate outside the cultural venues. This plant, called sorrel gardens, leaves a much larger and juicier and is widely cultivated in Europe.

Edible part: leaves of young shoots eaten raw are very refreshing, so if you like snack is just what you need. It can consume sorrel salad or cooked as a vegetable. It has a high content of vitamin C and has virtues febrifuge, diuretic and antiscorbutic. Many Europeans cookbooks offer recipes for sorrel she is famous. We can use the leaves in various ways, in soups and sauces as a condiment for fish, pork, veal, lentils, rice, potatoes or salad. It serves the common sorrel with other ingredients, including eggs, bacon, milk, sour cream and butter. Many people like to cook sorrel in milk proteins which suppress the astringency of the leaves. The sorrel is

part of several species whose name is "sour" because of their acidic sap, which gives their characteristic taste. This acidity is due to the presence of several organic acids, particularly oxalic acid. In high doses, oxalic acid is dangerous. In fact, it is advised not to consume these plants in large quantities because of this acid, however, there is no risk when in moderation. Sorrel makes a pleasant acid taste that is not found in other green vegetables. The Shamrocks also contains tartaric acid and citric acid (vitamin C).
The great European
sorrel was once used by herbalists to fight against the fevers, as an appetite stimulant, such as cardiac tonic and vermifuge. Its juice was used in gargles for sore throat and in cases of ulcers and ringworm; is rubbed in to soothe the itching and to eradicate the infection. It was also used in Europe as rennet to curdle milk.

deviled eggs Recipe: Serves 4 appetizer

4 boiled eggs 30 ml / 2 tsp chopped fresh sorrel leaves, washed and finely chopped 2 slices
crisp bacon, crumbled
30 ml / 2 tsp tablespoons mayonnaise or sour cream Salt to taste

few grains of cayenne pepper

Cut eggs in half lengthwise and remove yolks.
Crush them thoroughly, add the sorrel leaves and add just enough bacon and sour cream or mayonnaise to bind the mixture. Season
and fill the egg whites with mixture.

Green Sauce Recipe Maritime
30 ml / 2 tsp
tablespoons butter 125 ml / ½ cup sorrel leaves, washed and finely chopped
250 ml / 1 cup cream, heated the boiling point

Melt butter and add the sorrel.
Cook until tender. Stir in the cream slowly
.
Serve with cod fish or other sea
You can lighten the sauce by adding the broth to cook the fish.
Note: The cream should be preheated to prevent the acidity of the sorrel does make curdle.

Recipe Cream of sorrel in Polish: Makes 4 to 6 servings
125 ml / ½ cup water 1 L
/ 4 cups sorrel leaves, washed
15 ml / 1 tsp soup butter or margarine
Salt and pepper to taste
1 L / 4 cups of fresh milk
250 ml / 1 cup sour cream 4 eggs hard


Bring water to a boil, add the sorrel, lower the heat Cover and simmer 20 minutes.
Cool, drain and pass through a sieve or a chinois to reduce the leaves to a puree.
Add butter or margarine and seasonings.
Pour the milk into a saucepan and set over low heat.
Just before it reaches the boiling point, add the puree of sorrel.
Simmer for 3 minutes, stirring constantly. Remove
from heat and gradually add the sour cream, mixing well.
Cut eggs into quarters that you will put in the bowls of hot soup.

Recipe Perfect for small-sorrel or rose or mint

125ml (½ cup) leaves sheep sorrel, chopped

250 ml (1 cup) boiling water

Sheets fresh sheep sorrel

175 ml sugar

Ice Cream

1-Pour boiling water over the leaves of sheep sorrel in a pot or pan.

2 - Let infuse for 10-15 minutes, filter with a sieve tea.

3 - In a saucepan, mix the extract of sheep sorrel and sugar over medium heat until the sugar dissolves, cool.

4 - Remove the ice cream in a bowl and pour syrup over the sheep sorrel.

5 - Decorate with one or two fresh leaves of sheep sorrel.

Note: Do the same with a syrup of wild rose, mint or other.

Windows 7 Creative Sound Blaster Extigy Driver

Polygonum cuspidatum and P. sachalinensis / Giant Smartweed

Polygonum cuspidatum

is known as Japanese knotweed or smartweed Polygonum cusp while sachalinensis is known as knotweed or giant thumb of Sachalin.

Both Asian species among the edible plants of the most flamboyant, the most aggressive and most useful. During the winter Knotweed look like bamboo shoots.

Other wild species are also edible, is the most common knotweed (Polygonum aviculare).

Edible part: the giant knotweed have great culinary value or as root (young underground rhizomes) as cooking greens (young stems up to 20 cm) and as a salad. The rhizome is eaten boiled or roasted. He has a strong taste, but some find it rather bitter. It is best to put in their mouths, it is the young shoots harvested before the deployment of the leaves. They are delicious, cooked in salted water 3 to 5 minutes and served hot with butter or sauce, or served cold with sour cream or mayonnaise. They also come in for soup, baked dishes and even desserts, where they replace the rhubarb. It is easy to recognize, easy of convenience, easy to love the taste.

Warning: you must eat moderately because the wild species may possibly be the cause photosensitivity (sensitivity to light) in the same manner as buckwheat. However this could only lead to prolonged exposure to bright sunlight after drinking large quantities of buckwheat.

Japanese knotweed was first imported from Japan to Europe in mid-nineteenth century. A Belgian botanist had then appreciated the qualities of vegetable. In taste, the young stems, boiled and served with butter, well worth the asparagus and were even higher in the chicory and even the big sorrel. Giant knotweed, introduced in England a few years later going to be even better than Japanese knotweed. It is better to eat the two species in moderation, primarily because some find them somewhat laxative, such as rhubarb.

Recipe Dish wild to Canadian: Makes 2 to 3 servings
12 young shoots of knotweed, washed and cut into small pieces
Salt and pepper to taste
250 ml / 1 cup cooked ham, chopped
125 ml / ½ cup sour cream
2 medium tomatoes, sliced
125 ml / ½ cup bread crumbs
30 ml / 2 tsp unsalted butter, melted
50 ml / ¼ cup grated Parmesan Place

knotweed in a saucepan and cover with salted water.
Bring to a boil, reduce heat and simmer 4 minutes.
Drain, season and arrange in a well greased casserole.
Mix the ham with sour cream and pour over the wild.
Then place a layer of sliced tomatoes.
Cover with bread crumbs and melted butter and sprinkle with Parmesan.
Bake at 200C (400F) for 30 minutes or until nicely browned.
Serve hot as a main course.

Sauce Recipe knotweed
1 L / 4 cups knotweed shoots, washed
500 ml / 2 cups water
500 ml / 2 cups sugar Peel

knotweed shoots then cut into pieces .
Mix water and sugar in a saucepan and cook until the mixture mud boil.
Then reduce the heat, add the wild and simmer until tender (5 to 10 minutes).
Let cool and serve with poultry instead of sauce cranberries.

Recipe Lady and the Scottish shortbreads
L 1 / 4 cups of stalks of knotweed, washed
500 ml / 2 cups water
500 ml / 2 cups sugar Pinch of nutmeg

50 ml / ¼ cup Brandy

Peel stems and cut them into pieces.
Mix water and sugar in a saucepan and cook until the mixture mud boil.
Then reduce the heat, add the wild and simmer until tender (5-10 minutes).
Place stems in a serving dish, sprinkle with nutmeg and allow to cool. Add
brandy just before serving. Spread on
shortbreads home.

Cake Recipe knotweed fashionable Prairie: Makes 6 servings
750 ml / 3 cups knotweed shoots, washed and sliced
750 ml / 3 cups honey
125 ml / ½ cup butter
750 ml / 3 cups fresh bread cubes
Cinnamon and nutmeg to taste

In a casserole or heavy saucepan, combine all ingredients except cinnamon and nutmeg.
Cover and cook 30 minutes over medium heat.
Sprinkle with cinnamon and nutmeg before serving.
Serve hot.