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We clean the potatoes, wash them, then cut them into cubes (like soup).
We put them in a cauldron, in which we add the oil, water, spices to taste, cover with a lid and put on the right heat, stirring from time to time.
When the potatoes are ready (if necessary add water), add leurda, chopped garlic and leave on the fire for approx. 2 minutes.
Serve with pickles or as a garnish next to a steak, for those who do not fast.
& frac12 teaspoon salt
1 tablespoon sugar
1 tablespoon milk powder
2 tablespoons oil
900g white flour
10g dry yeast
100g chopped leurda (I used from the freezer)
300g urda slightly salted
1 tablespoon sesame seeds
For the dough we use the bread machine, in which we put the ingredients exactly in the order listed above, then we set for kneading and leavening.
Meanwhile, prepare the filling: thawed leurda and drained of excess water, mix it with urda and beaten egg.
When the dough is leavened, turn it over on the work table and divide it into 12 pieces. Spread each piece of dough, forming a sphere and put a spoonful of filling on each one. Gather the edges and glue them, then turn the buns and place them in a tray lined with baking paper.
Leave to rise for another 15 minutes. Grease them with beaten egg, sprinkle seeds on top and bake for 40 minutes, over medium heat.
Spiral pie with leurda
Recipe of spiral pie with leurda is a fasting recipe and is prepared in a pan.
Baked potatoes with ham and cheese
Today we will do Baked potatoes with ham and cheese. It is a simple recipe that you can make any day of the week. It has several rows of potatoes, ham and cheese, covered with cream, eggs and a layer of mozzarella, cheddar and emmentaler.
1 kg of sliced potatoes
500 grams of sliced bacon
200 grams of grated cheese (I have a mixture of mozzarella, cheddar and emmentaler, but you can use as many times as you want, even cheese)
300 grams of sliced cheese
400 ml of cream for cooking
salt and pepper to taste
We start by seasoning the potatoes with salt and pepper.
In a 30 cm tray we start to build the food. Put a layer of potato slices, a layer of bacon and a slice of cheese. We repeat this step twice more.
Put the beaten eggs with the fork, salt and pepper to taste over the cooking cream and mix everything well. Pour the mixture over the potatoes. Put the grated cheese on top.
Bake the potatoes at 200 degrees Celsius for about an hour, or until the potatoes are fully cooked and nicely browned on top.
Look how good it looks! All the layers look so good. The cooking cream formed a sauce that covered the potatoes. It is an absolutely delicious food that you must try.
Among the benefits of leurda is the treatment of gastrointestinal disorders.
With very strong healing properties, leurda is effective in treating indigestion, biliary insufficiency, abdominal colic, bloating and dysentery.
It also helps destroy intestinal worms.
The leurd leaves are truly miraculous, having purifying properties and the ability to purify the blood, liver, stomach and intestines.
Missing nervous system disorders.
Helps treat insomnia, stimulates memory, combats slippage, depression and anxiety.
Eggplant salad with egg
Here's a leurd salad with egg you'll love!
For cooking: 30 min
Cooking time: 10 min
Ready in: 40 min
Method of preparation:
Boil the eggs and then clean them. A boiled egg yolk is rubbed and rubbed with oil and lemon juice to make mayonnaise. Leurda is washed and finely chopped, then placed in a bowl with the eight boiled and finely chopped eggs and the egg white used for mayonnaise. Add mayonnaise, mix gently and refrigerate for 30 minutes.x2
The binomial name was determined by the famous Swedish scientist Carl von Linné in volume 1 of his work Plant species of 1753. 
Many other names have been proposed but have never been imposed (see infobox) except for Allium latifolium, described by the French botanist and politician Jean-Emmanuel Gilibert in the 1795 supplement to his work Exercitia phytologica quibus omnes plantae europeae of 1792. 
The epithet is derived from the Latin word (Latin ursinus = of the bear, referring to the bear),  due to the fact that the brown bear consumes plants with pleasure after the hibernation period, in order to gain strength. The Germanic tribes believed that this plant was the source of bear power and fertility.
One hypothesis discussed is that Allium ursinum to have been one of the best known Nordic species of this genus for the ancient Greeks. 
The first evidence of human use of wild garlic dates back to the Mesolithic period (Middle Stone Age) which is supported by archaeological discoveries in Barkjær. (De) (Denmark), where a leaf impression and evidence of a Neolithic settlement were found, the last periods of the Stone Age Cortaillod culture (Fr) ), namely Thayngen-Weier in Switzerland, where a high concentration of pollen from leurd was found in the settlement layer, interpreted by some as evidence of the use of leurd as fodder. 
Wild garlic is distributed in almost all of Europe except the Mediterranean evergreen region and the Great Hungarian Plain to West Asia (Asia Minor, Caucasus). It grows at altitudes from sea level to 1900 meters,  so in our country, especially in the forests of Muntenia, Transylvania and Southern Moldova  but also in the Republic of Moldova, preferring shrubs and moist forests and shady deciduous (hornbeam beech, ash, oak), with rotten foliage, laid on loose soils, rich in humus and weakly acidic.
- Leaves: they are basilar, convex, with a single main vein, long petiolate, 20 cm long, elliptic lanceolate, 5-7 cm wide, dark green on the upper side and light green on the lower side. The top is shiny, the bottom is matte. The nervation is parallel, more prominent below. It emits a strong smell of garlic. The young, young leaves are harvested in March and April, before flowering, because their aroma begins to decline, and then develops a bitter taste as the plant begins to bloom.
- Flowers: small, white to yellowish-white, hexapartite (star-shaped) with a short pedicel are grouped in umbels of 15-20 flowers, small, white, bloom in April-May which are edible being eaten raw like the leaves, finding hermaphrodites - have both male and female organs. They are pollinated by bees and other insects.
- Bulbs: ensures the survival of the plant from one year to another. Each bulb develops a single basal leaf that is narrow, elongated, edible, collected in September and October, being eaten raw or cooked, often used as a substitute for capers (Capparis spinosa). The color is green.   
- Fruit: it is a small capsule with black seeds.
A. ursinum, leaves nearby
Allium ursinum can be confused primarily with two very similar, harmful and sometimes lethal plants:  
- which appears in mid-April, with bell-shaped flowers without the smell of garlic after crumbling, appearing simultaneously with the leaves. They are like the described species wide-oval, but on both sides glossy. The leaves grow on the same stem they contain. It does not have a bulb but a horizontally swollen root. whose leaves appear as early as March, being without the smell of garlic after shredding, on both sides glossy and elongated-oval. It develops on the same stem that they comprise. It develops a prominent bulb like onion in about 20 cm depth. But the species blooms only in autumn.
Furthermore, the plant can be confused with young specimens of the poisoner Arum maculatum (fruit of the earth) that appears from the beginning of April with leaves without the smell of garlic after crushing, with arrow-shaped leaves that have horizontal reticules, quickly becoming quite wide, and a bulbous rhizome or with the harmless and tasty | Allium paradoxum (strange onion, with elongated-apical fruits and a smell of garlic after shredding that has flowers similar to teardrops.
Allium paradoxum flowering
Colchicum autumnale (March / April)
Colchicum autumnale flowering (autumn)
Convallaria majalis bloomed
In the fresh state, the leaves contain about 0.005% aliina, while in the dry ones a content of 0.07% was determined, further about 0.007% volatile oil consisting of sulfide derivatives that are formed after entrainment with water vapor from precursors aliina type. The chemical composition is very similar to that of the product Allii sativi bulbus. The leaves of the species also contain flavonic derivatives and small amounts of prostaglandins A, B and F. 
Leurda also contains carotenoids, vitamins A and C, B-complex vitamins, levulose, complex essential oil, mineral salts, calcium, iron, phosphorus, sodium, magnesium, copper and protein. 100 grams of leurd contains only 60 calories, representing only 3.05% of the total of 2000 calories recommended daily to an adult. 
Leurd leaves are therefore very tasty, being used in the preparation of salads, fasting or meat dishes, in soup, broth or as the main ingredient for a sauce that can be a substitute for a Pesto instead of basil. See 36 recipes below in "External Links".
Leurda in a jar preserved in oil or vinegar is a delicious way to keep the aroma of this plant for the winter, being very appreciated. Furthermore, it can be cut and frozen or dried (for example a tea). The flowers have a delicate aroma and are suitable for decorating salads. You can also prepare butter with leurd under the addition of salt and pepper which is delicious in combination with various meats or grilled vegetables.
Medicinal effects Modification
Leurda has a purifying, detoxifying, antiseptic, antiviral, antimicrobial, immunomodulatory role, antihypertensive action, peripheral vasodilator, hypocholesterolemic, antithrombotic, blood thinner and antiplatelet, bronchodilator, expectorant and antitum. In the form of infusion or decoction, it is indicated in hypertension, atherosclerosis, lowers cholesterol, biliary insufficiency, upper respiratory tract disorders, insomnia, dizziness, depression, gout, heart disease, gastrointestinal diseases, dysentery, intestinal parasites, diseases , flu or headache. In external use, in the form of poultices or compresses, leurda relieves the symptoms of chronic skin lesions, scrofula, herpes, boils, eczema or rheumatic pain. 
Plants are derived from seeds that can be bought for example over the internet. In the garden, leurda needs a well-drained soil that must be kept moist at all times, but without the water puddling. The bear's garlic will quickly form a green carpet and will be a handy spice until early summer. After it disappears, make room for other plants or flowers, but be careful: if planted next to vegetables, it will inhibit their growth. 
Recipes with raw leurda
The article continues after the recommendations
For leurd soup you need 400 grams of leurd, 300 ml of yogurt or whipped milk, green dill, oil and an egg.
Method of preparation
The first thing you need to do is wash the leurda well and break the leaves & icircn two. Put a saucepan on the fire and add oil, then break an egg and cover the composition with a wooden spoon. When you notice that it is hardening, a little amount of water is needed for the soup, and then add leurda and a few spices that you like. At the end you have to put the finely chopped green dill, and after you put out the fire, add the yogurt.
Salad with leurd
The salad recipe with leurd needs the fewest ingredients. All you need is fresh leurd, green onions, oil, radishes and balsamic vinegar.
Method of preparation
Also, leurd salad is a very simple preparation. All you have to do is wash the leurda and the other vegetables well, cut them, mix them, and then add & icircn & bdquoploaie & the oil and vinegar.
Potato velvet toasted with leurda
Veloute means "catifea." It is a velvety soup, a fine base, which you can take in any direction you want. Because now is leurd season, I preferred to serve it with these mini toast sandwiches filled with cream cheese and leurda. Another time I replaced the leurda with thin slices of smoked salmon. Or I added to the blender a little mushroom powder or black truffle cream in the blender and I used a ripened cheese for the toast sandwiches. Another idea is to add to the plate, when serving, aromatic oil with greens (this tarragon oil for example). See? One soup and so many ideas!
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