Pickled greens

Both professional chefs and most modern hostesses make extensive use of fresh greens when making their culinary delights. It is customary to call the greens young upper shoots of different plants, as well as herbs. Basically, greens are used fresh, as the dried product transforms, falling into the category of spices and spices.

Most often, for culinary purposes, fresh greens are needed as a decoration or supplement to finished dishes. In addition, you can season soups with fresh herbs, add them to salads, as well as main dishes and side dishes. Nevertheless, pickled greens are also in considerable demand.

It seems that many do not mind tasting boiled new potatoes, seasoned with butter, as well as pickled greens (onions, dill and parsley). Pickled greens in our latitudes mean precisely plants such as dill, parsley and spring onions - they are widespread and often eaten. In addition, Russian national cooking is characterized by the manufacture of pickled greens based on cilantro and sorrel, celery leaves, as well as garlic shoots and various types of green salads.

It is not difficult to notice that plants are called greens, as a rule, growing in the cottages and gardens of our compatriots. So, in the culinary affairs of European countries and states of the former CIS, both fresh and pickled greens play a significant role. For example, in Europe there is even the concept of soup greens. It is a mixture of various root crops, for example, carrots, parsley roots or celery, as well as swedes with green onions. It is rightfully believed that the use of soup pickled greens contributes to the saturation of the broth with an extraordinary aroma and taste.

Today, a huge number of varieties of greens can be distinguished, which are suitable for harvesting for future use by pickling. They differ from each other both in appearance and taste, as well as in the methods of application and distribution range. Among the most popular types of pickled greens traditional for Russian cuisine are parsley, dill, cilantro, spinach, sorrel, celery, onions, garlic shoots, green salad, balm and mint.

In addition, pickled greens are harvested on the basis of lovestock, fennel, basil, radish tops, beets, turnips and carrots. Certain wild species of plants may also be called greens, for example, raspberry leaves, wet or shepherd's bag. It should be noted that the nutritional value of pickled greens primarily depends on the type of product, but even its average indicators are at an extremely low level.