Known as an ancient remedy, Lourda is one of the spring months remedies that nature offers to rid the body of toxins and strengthen the immune system. For preparation, the tender and young leaves are harvested.
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Lourda, nicknamed ‘wild garlic’, grows in forests and has a slightly garlicky flavor to its leaves, making it a rich source of health, especially when eaten raw in salads. The tender, young leaves are harvested for fresh produce and preparation in March and April.
What is Lourda?
Leurda is a plant with fleshy leaves and small white flowers with a strong garlic scent. The leaves are oval, dark glossy green, and do not exceed 15 cm in length. The stem grows underground and has a bulbous shape, from the inside of which two long petiole leaves develop, then the peduncle stem.
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Flowering takes place from May to June, and the therapeutic young, tender leaves are harvested before the first flowers appear. The bulbs can be harvested from August to October.
What other names does Lourda have?
Leurda also has other common names derived from its scientific translations. Forest garlic, wild garlic, largoorta, ai-de-padure, aliu, aiusi, wild ai and leorda.
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Most of the names of leurda bring to mind garlic, one of the world’s most used and appreciated plants with natural remedies.
This is due to the fact that the two plants are “relatives” from a botanical point of view. Leurda leaves have garlic-like properties and are dominated by allyl sulfide, which imparts taste and aroma to all plant species of the family. alliumGarlic is also part of it.
Recipes using Lourdes
Risotto in Lourdes
Time: 45 minutes
Ingredients for 2 servings: 2 ½ cups vegetable broth, 100 g Lourdes, 2 tbsp olive oil, 2 cloves of garlic, 250 g rice for risotto, salt and pepper to taste
Preparation: Bring the vegetable broth to a boil and heat the bay leaves for 30 seconds. Remove the luruda and place in cold water for a few seconds before draining. Next, finely chop the luruda.
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Vegetable soup is still burning. Heat the oil in another pan, fry the garlic and add the rice. Wait until the rice grains are clear and add the luruda to the pan, followed by some of the vegetable stock. After evaporation, mix the resulting composition well and add the remaining vegetable broth. After half an hour, the rice will be cooked, and the vegetable broth will evaporate. Remove from heat and serve the risotto with the grated Parmesan cheese.
Lourdes cream soup
Time: 30 minutes
Ingredients for 4 servings: 1 finely chopped onion, 1 tbsp sunflower oil, 250 g diced potatoes, 125 g finely chopped green onions, 1 liter vegetable broth or water, 1 tsp broth, a pinch of lemon juice, a pinch of salt and pepper
Preparation: In a large pan, sauté the onions in the already hot sunflower oil. Then add the potatoes and mix well, then add the vegetable broth to the pot. After about 20 minutes, the potatoes will be cooked. Add the luruda, boil for a few minutes and turn off the heat. Blend the mixture into a creamy soup using a blender. Serve the soup seasoned with salt, pepper and lemon juice.
feta and lourdes muffins
time: 22 minutes
Ingredients for 12 muffins: 375 g self-rising flour, 200 g finely chopped Lourdes, 200 g feta cheese, 2 chopped roasted peppers, 3 tbsp grated parmesan, 330 ml milk, 90 ml melted butter, 1 egg
Preparation: Heat the oven to 200 degrees Celsius. Lightly oil 12 muffin molds. Combine the flour, Lourda, feta, parmesan and roasted peppers in a bowl and mix. Then add milk, butter and eggs on top of the dough. Pour the shaped dough into 12 muffin tins and bake for 20-22 minutes. Remove muffins from oven and serve warm or cold.
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vegetable patties It can be fortified with these fresh Lourdes leaves of chickpeas, lentils and sunflower seeds for a subtle garlic flavor depending on how much Lourdes you add.
low leuda Like preparing spinach with white sauce and mesh, it can be improved with a little cream and eggs.
Those who like raw vegetables and greens will appreciate the Lourdes salad.But Lourdes leaves fit wonderfully boiled potatoes, eggs, olivesis a combination that you should definitely try this spring.
Another unique method you can use Lourda paired with Greek yogurt/sour cream or tahini (If you want a vegan/fast dressing), make a creamy salad dressing with olive oil, lemon juice, salt, and pepper.
It also holds a lot of Lourda leaves. Appetizer (rolls, salty cake) something you can make in the oven.
pie ingredients The addition of bay leaves, known for their delicious flavor, makes them even more delicious.
Another preparation that can successfully use Lurda is: meatball, fried or cooked in the oven. Leurda works well with both meatballs and meatballs.
Vegetarian Lasagna with Ricotta Cheese and Lourdes If you want to cook luruda in other ways, you will probably find another combination that you will like.
Lourdes and mushroom omelet or frittata It makes for a good weekend breakfast when you want something consistently delicious to prepare. Another option for breakfast or brunch is Sautéed Mushrooms and Lourdes Pesto Canapeswill please those who want to try new combinations with Lourdes.
Gnocchi and homemade pasta are enhanced with lourdes in the dough, while ravioli stuffed with ricotta cheese and lourdes are sure to please everyone.
room temperature butter mixed with finely chopped Lourdes Wrapped in food foil, it’s the perfect combination for baked/boiled potatoes, pasta, or spreads.
Lourda dressing
Place a handful of luruda leaves in a blender and cover with 3 parts olive oil and 1 part apple cider vinegar or lemon juice. Mix and use as a sauce or dressing for cooking or salads. For a creamier sauce, add a spoonful of sesame paste (tahini) or Dijon mustard.
Lourda’s “Mayonnaise” (for 4 people)
material:
2 ripe avocados
½ cup hemp/cashew/pine nuts/macadamia nuts
A handful of Lourda leaves
A few sprigs of parsley
2 tablespoons olive oil
½ small lemon juice
½ cup water
salt, paprika, cayenne or chili powder
Method of preparation:
Mix until even and add water if needed. Store in a glass jar with a lid and cover with olive oil to protect from contact with air.
Lourda’s Hummus (Serves 2-4)
material:
2 cups green zucchini (zucchini)
1 Lurda’s Little Hand
3/4 cup tahini (sesame paste)
¼ cup olive oil
½ cup lemon juice
1 teaspoon cumin powder and 1 teaspoon paprika
Method of preparation:
Mix all ingredients. You can add more water if the pumpkin is not very liquid. You can also use sprouted chickpeas, but to make them easier to digest, pre-steam them a bit or soften them in near-boiling water for 5 minutes. Although they are no longer raw, they are still healthy and easy to digest.