The last month of spring delights with blossoming fruit crops, the first herbs and vitamins on our table. Despite the abundance, May weather can contribute to the increase in viral diseases and reduced immunity, so diet should be geared towards your support as much as possible. At the end of May, fresh May honey appears and should definitely be included in the diet – honey provides energy, the right carbohydrates, it is an alternative to sweets and supports the immune system.
The first sorrel and nettle – a source of vitamins and minerals, ripen. It’s time to diversify your meals with savory ones. And what else is on the menu?
Asparagus spears are a relative of the onion, although they don’t have that specific flavor. They are an excellent accompaniment to meat dishes. Asparagus contains useful carbohydrates, as well as lysine, carotene, potassium salts, alkaloids, calcium, phosphorus, thiamine, riboflavin, calcium, vitamins B, A, PP and C. Two types of asparagus are used in the kitchen – white and . Purple and pink varieties are less common. For a long time it was considered the food of aristocrats. However, it turns out that the white stalks are the result of special cultivation methods rather than any particular traits of the strain. To get white asparagus, the shoots must be covered with soil. This slows down photosynthesis, leaving the stalks white. This process is more time consuming, so white asparagus is more expensive. Dishes with asparagus have a hearty and unique taste. The taste of the asparagus is almost independent of the color. Because of the highly nutritious plant-based protein, asparagus is added to salads and soups. Asparagus is fried, baked, salted, pickled and used as a side dish.
Rhubarb is a versatile, undemanding plant, so we can enjoy its tart-sweet, apple-like taste in spring. can be used to prepare delicious dishes. The national cuisine of the Germans, Danes, Swedes, Estonians and Latvians includes rhubarb dishes. The succulent stalks of rhubarb are used to make a filling for baked goods, crumbles, jellies, and other desserts. Rhubarb goes well with strawberries, apples, raspberries or cherries, but also with ginger and citrus fruits. Rhubarb can be stuffed into pancakes and puddings, but can also be used as a base for ice cream and sorbets. Rhubarb is an excellent sauce for seafood, fish or poultry. Rhubarb sauces are also served too. Rhubarb is used to make , jams and jellies.
Both adults and children look forward to , and the first harvests appear in May. Strawberry contains 80% water, sucrose, glucose, fructose, organic acids, vitamins A, E, B, C, PP, K, phosphorus, calcium, sodium, magnesium, iron, iodine, potassium. Strawberries are considered anti-inflammatory and antimicrobial, belong to the group of aphrodisiacs – they relax and stimulate the receptors. It also improves memory and helps you focus, reduces blood pressure and swelling. Strawberries lift the spirits and make a great dessert snack.
For those who follow the right diet, this is a welcome discovery of spring. This vegetable is rich in vitamins B, K, E, P, and C. Cabbage is a source of sulfur, calcium, magnesium, phosphorus, potassium, manganese, copper, iron, zinc, iodine, and cobalt. Cabbage contains pectin, carotene, lysine and a number of health benefits for maintaining a slim figure and proper bowel function.
Onion, leek and shallot sprouts contain many more vitamins than onions, so they should not be ignored and take up space in your diet. Green onions contain vitamins A, B, C, essential oils, flavonoids, iron, zinc, calcium, magnesium, sulfur and fluorine. The use of the raw form guarantees to improve immunity, reduce the course of viral diseases, improve appetite and stimulate the gastrointestinal tract.
Early cherries are available in late spring and contain vitamins B, E, C, iron, calcium, sodium, potassium, phosphorus, iodine, manganese, copper, fluorine, magnesium, as well as fructose, glucose, pectin and Carotene. Cherry helps with anemia, lung diseases, kidney failure, intestinal diseases, depression. can help get rid of toxins, help with inflammation and lung diseases, strengthen blood vessels, improve immunity.
This aromatic herb has medicinal properties, contains essential oil, menthol, tannins and beneficial enzymes. Peppermint has an analgesic, vasodilating, blood pressure normalizing, anti-inflammatory and calming effect. It is also useful for gastrointestinal disorders, asthma. Mint improves heart function, but excess can cause shortness of breath and pain. Mint is useful in acute respiratory infections and heartburn.