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The root of the willow-herb: properties and recipes

Ivan tea - a perennial plant that is often used by traditional healers. Collect not only the leaves and inflorescence plants, but also its root. Another long stocking these pieces of willow-herb, boiled and used as a garnish. The crushed roots are added to the porridge, flour, to sweeten dishes and make them tasty and satisfying.
Beneficial features
The roots contain starch, polysaccharides and proteins, which are easily absorbed by the body. This part of the plant rich in phosphorus, calcium and cobalt. Ivan-tea eliminates headaches, strengthens the hair, watching blood pressure. The plant activates the immune system, strengthens the cardiovascular and endocrine systems.
Meals are prepared on the basis of plants, relieve fatigue, relieve stress, fatigue and depression. Ivan-tea has a tonic effect and causes a surge of strength. The plant stimulates blood circulation and promotes healing of wounds. Ivan-tea rids the body of toxins and has a bracing effect.
Where and when to collect the root of willow-herb?
The root of the willow-herb should be collected in April-May, or in September at the end of the flowering period. The plant can be found in forest clearings, fields, clearings and swamps. Ingoda plant is found on vacant lots and near highways. To collect the roots must be carefully dig them.
To dry the plant put root into the fresh air or in the oven (temperature - 50 to 70 degrees). After drying, check readiness: the roots do not have to bend or become powdered completely. They should be ground and break. The finished product is stored up to 2 years in a cool and dark place. From the roots can be cooked flour for delicious and healthy dishes from the dough.
The root of the willow-tea: cakes recipe
To prepare the cake from the roots of willow-herb, follow the following recipe. Dried roots need to grind in a coffee grinder. Then, mix 3 tbsp. spoon the resulting flour with 2 tablespoons of cereal, add a little soda, 1 tbsp. spoon vegetable oil, egg, half a cup of yogurt or yogurt, and salt to taste. Whisk until paste-like form, shape and bake cakes on a hot pan, pre-lubricated with vegetable or her melted butter. Done. Serve the cake for breakfast or as a dessert with cream, jam or butter. Bon Appetit!
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