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And inflorescences, and the leaves of the plant contains a lot of ascorbic acid , which helps to strengthen the immune system, nervous, circulatory, and endocrine systems, as well as blood vessels and cartilage.
This bow, useful against colds, pneumonia, heart disease, tuberculosis and bronchitis. Jusy has choleretic and diuretic, and restores blood. The juice of this onion effective for nettle burns and insect bites. In the East Gusi is used to treat gastritis, exhaustion and neurasthenia.
In the bulb and grass plants the presence of mineral salts and vitamins, as well as a small amount of fiber. Due to this, the plant retains its useful properties and tenderness for some time, and the bow itself is edible until late autumn.
The most widely used bow, of course, in cooking. While food good and the arrows, and leaves, and bulbs. The shooters can marinate or pickle is exactly the same as the arrows of garlic or garlic. The bulbs can be added to the vegetables that you plan to preserve or marinate them separately. But most of all Jose prized greens. Its leaves have an interesting onion-garlic flavor and have a fresh smell that is you can add them to salads, meat, vegetable dishes, sauces and soups. They can be frozen without harm to the plant — all the vitamins and useful properties will remain intact.
The plant has an idiosyncrasy, and therefore should be treated with caution to eat dgusa for the first time. It is also worth gently used gusai people who have diseases of the gastrointestinal tract inflammatory nature, when holisticity, pancreatitis and cholelithiasis. In other cases, jusei can be used without harm to health