Herbal medicine recipes >>>> Milk thistle recipes - tincture and salads

Milk thistle recipes - tincture and salads.

Milk thistle is a rare plant in culinary practice, as it is increasingly suitable exclusively for medicinal decoctions. But, in addition to the traditionally used milk thistle tinctures, it is suitable for creating vitamin salads with a very valuable set of trace elements.

The medicinal milk thistle tincture is prepared using seeds, the oils of which contain a high concentration of the Silymarin substance, which is interesting for its reparative properties - the ability to restore the lipid and protein structures of the liver cell membranes.

You can get the desired extract from the seeds of Milk thistle only if these seeds are ground in a coffee grinder to a powdery state, steam the powder with boiling water and evaporate over low heat. For such a recipe, use the powder of 1 ounces of milk thistle seeds, pour it with two glasses of boiled water, put on a slow fire and evaporate to half the volume of the liquid. Then it is cooled and filtered. They drink such a decoction of Milk thistle in a tablespoon an hour before meals.

To obtain oils from Milk thistle seeds, you will need a special press and a sufficiently large number of harvested seeds (from several dozen plants) - the principle of obtaining oil from Milk thistle is the same as from sunflower seeds, since Milk thistle seeds contain an oil component in an amount of 32% - this is quite high percentage for plant culture. For medicinal purposes, milk thistle oil of the first extraction is used. Milk thistle oil extracts are taken by drop, for example, a few drops (2-4 drops) on a slice of bread.

Milk thistle salad is prepared from young greens: stems, leaf stalks, unblown inflorescences (after cutting off the thorns). For such a salad, finely chop the milk thistle greens (7 ounces), add two finely chopped boiled eggs, rub 2 ounces of cheese, sprinkle with finely chopped celery or parsley leaves, add a teaspoon of vegetable oil to the salad or sprinkle the salad with 5% apple cider vinegar.

Milk thistle salad can be made using only green buds (non-blossoming Milk thistle buds). These inflorescences are sautéed in vegetable or butter for 10 minutes, sautéed onions are added to them (1 large onion for 10-15 Milk thistle inflorescences), mixed and slightly salted (to taste). Milk thistle inflorescences can be used as a standalone green garnish for meat, fish or seafood, or as a supplement to any garnish as a healthy herb.