Dill is widely used as flavoring. Immature fruit is used to flavor bread and tea. The leaves and young stems are suitable for pickling vegetables, cooking and canning pickles. Young shoots are pickled for the winter. The ether oil is used in the confectionery industry and soap making. Medicinal raw materials are the stems, leaves, blossoms and...

Chinese cabbage – is one-year cross-pollination plant. It has a high nutritional value, and in protein and amino acid composition it stays ahead of other cabbage plants. It contains carbohydrates, pectin and nitrogenous substances (0,5-1,6%), cellulose (0,8-2,5%) and 6,1-8,6% of dry substance. Especially it has a lot of vitamins in its compound: A...

Parsley is one of the most popular crops for production spices: it is an important ingredient in European, American, African and eastern cuisine. It is used both fresh and dried, and rarely salted form. Besides the fact that parsley leaves are spicy taste and twigs are the perfect decoration for summer salads, it is also extremely useful. Its...

Welsh onion  (Allium fistulosum L.) - a perennial plant of the lily family. This is one of the most common types of long-term onions. Thanks to winter-and frost, as well as a brief period of rest (from 1 week to 1 month) starts to grow even during freezing and provides products in early spring. In contrast to the bulb, it is not coming true and...

Leeks have a pleasant taste. Use it fresh in salads, boiled - to flavor vegetable soup and as a garnish for fish and meat dishes. It is rich in sugars (6.5%), vitamin C (35 mg%), whites (3%), potassium, iron, calcium, phosphorus, contains vitamins B1, B2, E, PP, carotene, essential oil, in the which includes sulfur. Recommendations for foliar...

Onion contains essential oil (30 mg%), vitamin C, thiamine, carotenoids, phytic, citric and malic acids, sugars (glucose, fructose, sucrose), flavonoids, compounds K, Fe, Mn, Zn, Co. The consumption of 80-100 g green onions can fully satisfy the daily requirement of  vitamin C. Onions green (pen) use fresh onion with that sprouted (pen length no...

It has long been considered an aristocratic shallot, bringing delight gourmets since it juicier, softer than onions. It is characterized by a specific kind, sweet flavor. It features a delicate, subtle flavor. The leaves are tender, with high taste, less sharp than the onion. Many recipes of French cuisine include shallots, because it does not choke...