Fermented tea made from leaves of garden and wild plants (master class)

[Elena]

Elena, today we have half the night all the dogs of the village went crazy, in the morning a neighbor with his hunting party went to look, found a fresh bear "bunch". So bears can be found near St. Petersburg just not necessary ...

[Zeamays]

Whether I need it or not, I must try at least once

Zeamays, Sveta, and what to use horse sorrel for? Tea or food supplements? Well, if there is a lot of free time or other tasty flavorings are not enough, then you can try. Although there are tannins, there are no sugars ... Will it be tasty? But to dry, I think - cool! Then add it everywhere to soups, and you can even add powder to baked goods. Well, and in other dishes ...

Added Saturday 14 May 2016 1:57 PM

So bears can be found near St. Petersburg just not necessary ...

What a horror ...

[Zeamays, Svetlana]

Zeamays, Svetlana, are you talking about aveluk? Or otherwise, about young leaves of horse sorrel. Dopleta had several recipes with him. I have heard about him more than once, but I have never tried it or seen the blanks on sale. Dried fern is even more common ... that's why I can't even tell you how to harvest it. With the edge of my ear I heard that it was stored in pigtails in a prepared form. So maybe the leaves are harvested, dried, crumpled, fermented, and then tied into braids and dried?
It seems like this is Armenian cuisine, maybe we have connoisseurs? Suddenly they will respond if the cry is started?

[Zeamays]

Zeamays, Sveta, and what to use horse sorrel for? Tea or food supplements? Well, if there is a lot of free time or other tasty flavorings are not enough, then you can try. Although there are tannins, there are no sugars ... Will it be tasty? But to dry, I think - cool! Then add it everywhere to soups, and you can even add powder to baked goods. Well, and in other dishes ...

Yes, that's why I got excited

The Aveluk Salad recipe uses horse sorrel as the main ingredient, not just dried, but pre-fermented (I learned this by googling the word “aveluk”).
And if you want to ferment something correctly, go to our topic about tea.
So I decided to take some leaves of this sorrel, ferment it and then use it as in a salad recipe.
The topics from Lyudmila are so comprehensive that processed foods can be used for more than just drinks.
I seriously thought how many concentrated oilcakes from the topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=429762.0 you can dry it and then eat like an astronaut - get a jar of healthy powder, just add water and absorb ...

And I dry chokeberry flowers))) such an aroma is all over the house mmmmmmm .... if only the bees would not smell the floor of the bush, it was huge, we don't have so many berries. And the sheet will be ready now

It seems like this is Armenian cuisine, maybe we have connoisseurs? Suddenly they will respond if the cry is started?

yes, aveluk is used in Armenian cuisine. Although I am not Armenian, I really respect the dishes of Armenian cuisine !!!!
Last summer I prepared 4 braids for the first time
It is done very simply: collect the leaves of horse sorrel (preferably not very old), let them lie in the shade (in my shed) for a few hours approximately 5-6, and then they are braided into ordinary braids (like weaving from hair) and the ends are connected with a string. Withered leaves are much easier to braid. I also dried it in the barn.
Then I made a salad with fried onions from it. It diversifies very much during fasting, but in Armenia they eat more often.
I like it!!!!

[space]

space, lydia, thanks for your feedback!
As knowledgeable people say, just a little to dry, it is necessary that fermentation was also ... does it mean to mash harder?
Here's what I found on the internet

"Rainbow_in_mountains 04-03-2015-08: 50 delete
Reply to Olgul's comment # Yes, this is the same aveluk, most likely. I have it fresh, by tag WILD, but maybe I'm wrong, for comparison. We do not use it fresh. It is bitter. But when it undergoes fermentation, as it crumples, during braiding, some juices disappear, dried in the shade, sometimes taken out in the sun, then removed again. And the bitterness goes away during this time. And then they are still soaked, and the remainder of the bitterness is washed out again. And only after that they use it. You can try experimenting with braiding. And in winter, cook the same soup or such a salad for the table. This is a food for everyone. But it is very helpful. Horse sorrel has a good effect on metabolism, normalizes it, treats gastrointestinal and intestinal diseases. Removes inflammatory processes. We consider such food to be healthy and healthy. "
This is the response of the blogger Rainbow in the Mountains to a comment about her post about aveluk from here.

🔗

I don’t know if this link can be inserted here, but without it, plagiarism is complete ...

The author of the post talks about creasing the leaf, when braiding into a braid ... probably, you can then shake the braid itself a little, if the sorrel has not been crumpled enough and hang it to dry.
How interesting! But our horse sorrel is not growing in such direct quantities, eh.

[Zeamays]

The Aveluk Salad recipe uses horse sorrel as the main ingredient, not just dried, but pre-fermented (I learned this by googling the word “aveluk”).

Zeamays, Sveta, how interesting! Yes, you need to find out more about him. True, I don't see it in my neighborhood ...

And if you want to ferment something correctly, go to our topic about tea.

That's for sure ... We'll ferment everything ...

The topics from Lyudmila are so comprehensive that processed foods can be used for more than just drinks.

I seriously thought how many concentrated oilcakes from the topic

Oh, yes ... The move stopped me then from continuing the experiments. I seriously want to dry various rastu, grind into powder, and then add everywhere. Experience has shown that bread is very good with such additives. Yes, and you can add to any food - if not the taste, then the fiber will be in the dish. Benefit ...

yes, aveluk is used in Armenian cuisine. Although I am not Armenian, I really respect the dishes of Armenian cuisine !!!! Last summer I prepared 4 braids for the first time

space, Lydia, thanks for sharing your experience. Very interesting!

Tell me please, I want to make tea from wild strawberry leaves. Can you add flowers and buds to the leaves so that they go through the whole procedure with the leaves?

just a little to dry, it is necessary that fermentation was ... does it mean to mash harder?

the fermentation process occurs in horse sorrel, when we leave it to wither (I wrote that 5-6 hours, but you can leave it quietly for a day, it will be easier to braid)
no need to wrinkle
no need to wash
Fresh horse sorrel is not eaten, since it is bitter (((
dry braids can be stored in paper or cloth bags (I store in cloth)
Do not store aveluk in closed glass and plastic containers, it must "breathe". The shelf life is decent - up to 3 years.

And then they are still soaked, and the remainder of the bitterness is washed out again. And only after that they use

and not easy to soak in boiling water.
I wanted to write in a personal, but I didn't succeed, I'm new, I don't know the nuances. A link to another culinary forum, most likely, cannot be given.
There is no point in writing how to cook aveluk salad in this topic, since the topic is about tea.
But because of bitterness, it is unlikely to be added to tea, but this is my opinion.

... That's for sure ... We'll ferment everything

When I fermented the leaves for the first time, and it was a cherry, and caught the desired delicate fruity aroma, I suddenly realized that this was a process of witchcraft.
And every woman should be a little witch in a good sense of the word.
That is, to do something out of nothing and use it to your advantage: offer, persuade, or add

[Sdasdf]

Tell me please, I want to make tea from wild strawberry leaves. Can you add flowers and buds to the leaves so that they go through the whole procedure with the leaves?

Sdasdf, depending on what tea to make. If it is leafy, then it is better not, because during drying the petals will dry out faster and may burn out, and the buds will dry longer than the leaves and tea may dry out.
If you make tea granulated, then you will not find your flowers in the tea later - everything will mix. And drying at a high temperature will "kill" the aroma of flowers.
It is better to dry the flowers at a low temperature in a dryer, and then mix with the finished tea.

When I fermented the leaves for the first time, and it was a cherry, and caught the desired delicate fruity aroma, I suddenly realized that this was a process of witchcraft.

Zeamays, Sveta, it is ... We conjure slowly. Without this it is impossible in our business.

Added Saturday 14 May 2016 10:19 PM

space, lydiaThank you very much for sharing your experience. I think that many will be interested in it.

thank you very much for sharing your experience

this is you Lyudochka, a deep bow for such interesting topics about herbs
I sit with interest, I read, I abandoned everything, I decided for myself that today is a day of personal pleasure
I study carefully, but I need to decide on the assortment, taking into account the contraindications
Once I dried the meadowsweet aroma, awesome, and then suffered with a stomach and did not know the reason. It turns out to be with high acidity and peptic ulcer disease - contraindicated!
For myself, so far I realized that fireweed should suit me
I will try and write off the results without fail.

[space]

space, Lidochka, and you can not issue a separate topic about your experience with aveluk? A very interesting topic, but it will get lost here, but I think many will be interested

[space]

this is to you Lyudochka, a deep bow for such interesting topics about herbs I sit with interest, I read everything, I abandoned everything, decided for myself that today is a day of personal pleasure

To your health, Lidochka! A good thing is our tea and personal pleasures ...

I study carefully, but I need to decide on the assortment, taking into account the contraindications

space, Lidochka, fermentation of raw materials smooths (reduces) the medicinal properties of plants. So the raw materials from which we make tea do not always show the properties that we count on for treatment. And, accordingly, they do not cause the problems that simply dried herbs can cause. Although, of course, you have to try and observe. We are not preparing medicinal raw materials, but tea as a drink. Me too

acidity and peptic ulcer

But our teas do not cause the same reaction as dried herbs. I drink any tea without any problems.
But the best, of course, is fireweed. From it, even fermented, the condition of the gastrointestinal tract improves. And if you dry the leaves of willow tea in a dryer at 35 - 45 *, then this is an excellent remedy for the problems you mentioned. In addition to tea made from fireweed, I always stored dried leaves (however, I twisted them in a meat grinder and immediately dried them in a dryer). With problems with the gastrointestinal tract and bronchitis, it helps a lot. Moreover, very quickly. There are a lot of mucus in the leaves of ivan tea. They envelop the stomach and quickly restore mucous membranes. Try it.

Lidochka, and you can not issue a separate topic about your experience with aveluk? A very interesting topic, but it will get lost here, but I think many will be interested

I join Lyudochka. It would be great if the recipe was posted on a separate topic.

Hello everyone! About different exacerbations with health. When I treated people to tea, some began to complain that the tea made them sick.Someone's pressure rises, someone else's pressure drops, etc.
I tried to explain that this was not tea. Those who believed, became convinced that tea does not affect their ailments and now drink with pleasure and even notice that pressure surges are less frequent. And who did not believe it ..... well, to each his own, I don’t offer tea anymore, but sometimes I want to ask, did they feel better without tea? I have been drinking tea myself for almost a year, before the pressure jumped, now it is sooooo rare. So I think that besides pleasure, it is also of great benefit.
I already want to run to pick young leaves, yesterday I could hardly resist, but today I'm not sure, I’ll probably open the tea season ...

Girls, in the subject of Ivan tea I posted a photo of today's Ivan tea leaves. See if someone can use it and he will discover the season for himself today. I already opened it!

Can't you issue a separate topic about your experience with Aveluk? A very interesting topic, but it will get lost here, but I think many will be interested

now I have no opportunity, because problems with the camera
but if I can help you, so far only scribble

fermentation of raw materials smooths (reduces) the medicinal properties of plants.

I will know, thanks, Lyudochka

I drink any tea without problems.

and I will hope so

When I treated people to tea, some began to complain that the tea made them sick.

personally, I'm not complaining :) I'm just looking for the best option

So I think that besides pleasure, it is also of great benefit.

but if I can, I can help, so far only scribble

Well, maybe for now, open even without a photo, just a description of the process, and then add a photo

[Jouravl]

Girls, in the subject of Ivan tea I posted a photo of today's Ivan tea leaves. See if someone can use it and he will discover the season for himself today. I already opened it!

Jouravl, Nadia, I saw ... And I was very happy for you. Yes, it's time to open the tea season! You and your husband are great! Have a nice tea season!

[lappl1]

lappl1, Luda, is your Ivan tea growing? If not, then I'll pick up the seeds in the fall and send them.
Let Ivan tea grow in Kazakhstan too! I think that you will definitely grow up!

I opened the tea season today, I didn’t pick leaves of pear, raspberry, apple, black currant and cherry. How tender and soft they are. Cherries are also resinous. All is well, but it is annoying that some people saw snakes right in their gardens. Last summer I saw snakes, and here they describe gray snakes. So today, not so much on the tops, how many looked at the ground. But there is still not much grass, and you cannot see it in the grass. This thought is somehow not comfortable.

Hope! Snakes don't attack people! They are more afraid of you than you are of them! Snakes are dangerous only when the so-called kubla curl, but you still have to hit it! And for safety, you need to put on high boots when collecting leaves - rubber, leather, what they are! The snakes that live in our latitudes do not jump and physically cannot bite through their shoes. (I walked through the woods with my father all my childhood and youth)
Good leaves and delicious tea!

Irin, I now live in the Ivanovo region with my mother and I have a minimum of clothes and shoes and rubber boots, and in summer it is hot in them. I went hunting in shoes. I'm afraid to step on a snake ... But apparently rubber boots still have to buy ... I really want to make tea ... a lot ...

Shoes are not an option! If these are gray vipers, then it is very dangerous in shoes, buy boots for sure, they are inexpensive, and health is much more expensive!

Can you tell me? Can you put primrose flowers, the one that grows in the garden, in tea? I have a lot of it.

[Olga]

Olga, and primrose just do edible, her flowers are sweet. And about tea made from primrose flowers, I read: "Dried primrose flowers in Germany are used to brew tea, which seems to strengthen the nerves.The British eat young primrose leaves as a salad, and the roots, which smell of anise, are used as a spice and as a medicine for patients with tuberculosis. In Switzerland, an effervescent drink is prepared from the infusion of fresh flowers and honey. "
Primrose leaves are rich in ascorbic acid (Vitanim C). In addition, the leaves also contain a sufficient amount of carotene (provitamin B).

I read this. but there in the photo there is always a primrose with yellow flowers. And in the garden it is burgundy, etc.
I wonder who used the garden here.

We have red, I ate it, personally - very tasty! I assure you - do not be afraid to dry and drink to your health! Only the flowers do not ferment, as I understand it, and are dried at a minimum, almost room temperature .. We have a little primrose, so we don't dry it.

Our doctors and pharmacists wrote a lot about the medicinal properties of fermented plants in the topic, especially diligently "poked" into those scents from which tea cannot be made, and which should be taken with caution and not often. Therefore, it is necessary to re-read the topics periodically, many new things are recognized and remembered!
And, perhaps most importantly, during the illness and these flu epidemics, I saved my family with teas, so we got off easily. And how my mood rises from a cup of freshly brewed and strong tea! ...

[Nadyushich]

Nadyushich, Hope, I go to the forest in ordinary sneakers, but always in jeans that "stand". Well, made of very tight jeans. The old ones. Now, probably, they no longer do it. Precisely because of the snakes. Children in our village were bitten three times last summer. And even if their poison is not fatal (if there is no allergy, of course), there is little pleasant and it is still necessary to be treated. It is better to buy boots one size larger and wear them over woolen socks. Then it won't soar

Added Monday 16 May 2016 08:57 AM

elena kadiewa, Yes! The mood rises from only one anticipation, while you wait for the infusion! And relieves evening fatigue at once!

[Radushka]

RadushkaThanks for the tips! I also wear jeans, but due to the fact that no thorns stick to them and you don't scratch your feet on dry grass. Yesterday I walked in autumn boots, but looked more at my feet. The bad news is that they rarely bring the necessary shoes here, and I can't go somewhere from my mother, I can't leave for a long time. Well, for now I will climb in the autumn, hunting is worse than bondage ...

[Nadyushich]

Nadyushich, Tea is our everything! Yesterday I pulled the cherry ones on the game. I wrapped it up to dry, and then I thought ... Shouldn't I mix cherries with raspberries? For those who love cherry! Raspberries will give a color that cherries do not have. And it won't spoil the cherry with its soft taste

[Elena]

And, perhaps most importantly, during the illness and these flu epidemics, I saved my family with teas, so we got off easily. And how my mood rises from a cup of freshly brewed and strong tea! ...

Elena, you are right, this year my family also got off with a slight fright during the flu epidemic. All my acquaintances were lying with a very high temperature, and even my mother, at 87, withstood the epidemic. And all this thanks to delicious and aromatic seagulls.
Yesterday was a fine day, they picked some acacia flowers. I'm drying. Of all the flowers, acacia is my favorite. And you can't collect the leaves ... Rains, rains, rains ...

[businkairika]

businkairika, IrinaI used to make honey from acacia flowers. Oh, and it was delicious! Now I limit sweets, so ... I only make berry jelly

[Radushka]

Radushka, How did you cook honey? if you can recipe. I will be very grateful.

[businkairika]

businkairika, I did everything "by eye", but the recipe is simple. It seems to me that the same with rose jam. The most difficult thing is to cut off the petals so that the green part does not fall. Pour about 1 kg of flowers (this is a lot) with water acidified with citric acid (by eye, so as not to pinch in the mouth) for five minutes. Just to cover the flowers. Then drain and drain this water (I rinsed my hair with it so that nothing was lost, so to speak.Cook separately until cooked 1 kg of sugar and 1 liter of water (boil down by about a third, not less), so that it becomes, like for jam, thick. Then put the prepared petals there and boil for about 10 minutes. Leave to cool. I also strained the flowers and rolled them up separately, and the syrup separately. But, you can leave it that way. There will be jam with petals. By the way, honey jam is also made from a white lily (regale). Only there I twisted the petals into a snail, strung them on a thread like beads. So I cooked, and then removed from the thread. you look at the jar - pretty! Well, the taste is specific. Very lily.

[Radushka]

Radushka, Thank you so much!!! I went to pick off the green tails. But I have only one bush of such lilies.

And a couple of days ago I found a little tea from rose leaves. He amazed me. Taste, aroma is extraordinary. My daughter and I admired this tea. I will do it this year too.

[businkairika]

businkairika, Irina, and what rose? I don't have a rose for tea yet. I just planted it. The first year will bloom, but there seems to be a wrinkled rose. It looks like. I can try from it. What tea tastes-color?

Radushka, last year I cut off all my mother-in-law's roses in the fall. The petals were already wilted and browned, and the rose was a common large-flowered garden rose. I dried it, let it rest for a couple of months. And the rose mono-tea is really good. Of course, there is no that pink aroma, but the taste is soft, velvety, a bit like raspberries, but without sourness, the aroma is delicate, a little honey, and the color is light brown. Good for lovers of light teas!

Added Monday 16 May 2016 12:18 PM

tea made from rose leaves.

The only incomprehensible speech about green leaves or petals? I made pink flower petals.

[filirina]

filirina, Irina, and fermented the petals? I don't want a strong scent! For the scent, I make pink liquor

No, apart from the fact that their nature partially fermented! (It seems that it was already October and these were the last semi-wilted roses and even partially dried up and brown in places)

[Radushka]

Radushka, filirina, I made from leaves. I have a lot of tea rose as well as decorative roses. Collected leaves from all. And then she did it like a regular fermented one. Petal and did not add. The aroma of tea pink is difficult to call, but very pleasant, but the astringency, like a good black tea, and the color is intense.

[Radushka]

RadushkaDo you have a real acacia or caragana? I wrote in my bees about this common confusion.
"Each of us in childhood tasted sweet bunches of fragrant yellow acacia, not even suspecting that this is not an acacia at all, but a medicinal plant called tree caragana." We certainly don't have real acacias in the north, you may have real ones!

I drink tea made at the end of summer. The most delicious cherry, and it seems to me that the large leaf turned out to be much better and more aromatic than the granulated one. Does anyone else have this feeling?

[Mandraik Ludmila]

Mandraik Ludmila, no. We have the one about which the song says "white acacia bunches of fragrant ...". well, and pink toy

[Jouravl]

Luda, is your Ivan tea growing? If not, then I'll pick up the seeds in the fall and send them. Let Ivan tea grow in Kazakhstan too! I think that you will definitely grow up!

Jouravl, Nadya, grows only high in the mountains. In principle, a couple of forays can be made if desired. But you have to drive your car. It's not easy to get to it. But I'm far from the mountains - 4 hours one way.
And so it is hot in a lower area - the steppe, up to 50 * in summer. And there is no water, in the sense of rain ...
I will do it out of garden stench. I love Country tea very much ... So, I will not be left without tea.
Nadenka, thank you very much. I collected the seeds before leaving. I will try, as we settle down a little, to study the issue. Maybe I'll sow under the trees, in the shade ... But these are still plans.

The most delicious cherry

The most delicious is pear and raspberry! And do not argue for me here!

[Lind @]

Can you tell me? Can you put primrose flowers, the one that grows in the garden, in tea? I have a lot of it.

Lind @, Olga, of course, dry the flowers at a low temperature in a dryer - no more than 40 *. And then the aroma will disappear - there are essential oils. at high temperatures, they lose their smell. Then you will mix them with any tea.
Leaves ... I don't think the leaves will make tea. Just a useful medicinal raw material. They can be dried, of course, just like the petals. They are very helpful. But not for fermented tea, as they will not be fermented. There are absolutely no tannins there.

[lappl1]

lappl1, Ludmila, in our heat it seems to have taken root. From seeds 3 bushes and Natasha sent rhizomes. Everything overwintered. Seated in different places where the shadow happens. Under the fences, near the pond. Growing everywhere. Last year I even made a little tea. If there is an opportunity, it is better to order rhizomes. Well, it's very difficult to grow from seeds. (I was)

Added on Monday 16 May 2016 2:54 PM

The most delicious is pear and raspberry! And do not argue for me here!

No, strawberry !!!