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Valerian is considered a calming and relaxing herbal remedy and home remedy for things like sleep problems. We will show you what effect the medicinal plant can have and in which areas it can help you.

The natural medicinal plant not only helps with sleep problems but also with nervous problems. Below you can find out more about the amazing effects of the herb, as well as the risks and side effects of taking it.

The medicinal herb and its origin

Valerian is a herb or shrub with white or pink flowers. The roots of the medicinal plant contain a strong-smelling and nerve-soothing oil. The real valerian occurs in large parts of Europe except for Portugal and western Asia. Valerian extracts are also used in the fragrance industry and in food.

The effect of valerian

The oil from the roots of the plant has a relaxing and anticonvulsant effect. During the day, the herb relieves restlessness, in the evening it helps you with nervous-related problems falling asleep. Valerian root extracts can be found in numerous mono and combination preparations, and the effect has also been well studied. In addition to valerian, there are other home remedies that act as natural antibiotics.

1) Valerian for a restful sleep

One of the areas of action of the medicinal plant is a peaceful sleep. Through the interaction of different ingredients, the plant can help with sleep problems and restless sleep. The following sleeping pills made from valerian make it easier to fall asleep and improve the ability to sleep through the night.

2) When does the plant take effect?

Valerian doesn’t necessarily improve sleep after the first dose, as it may take about two weeks for the sedative to make you sleep better. In contrast to many chemical sleeping pills, the use of valerian does not normally lead to daytime sleepiness. Normally, you should take it about an hour before bedtime.

3) Effect of valerian on the psyche

In addition to plants such as hops, valerian is also one of the herbal mood enhancers. The medicinal herb promotes concentration, motivation, and the ability to cope with stressful situations and stabilizes the nervous system. Studies suggest that the medicinal herb has calming and anxiolytic effects. For example, if you are afraid of an exam or suffer from nervous restlessness in stressful situations, you can use valerian preparation in consultation with your doctor.

Risks and side effects of medicinal plants

The medicinal herb is not addictive, but if the dose is too high, it can lead to tiredness, tremors, and stomach cramps. It can also lead to dizzy spells, tachycardia, and disorientation. Furthermore, the medicinal plant valerian can contribute to lowering blood pressure if taken regularly.

You should not take the medicinal plant together with other sedatives or sleeping pills or with alcohol unless a combination with other sleep-inducing drugs has been agreed with the doctor.

health

Aloe Vera Plant as a Natural Home Remedy

Aloe vera as a home remedy has many uses. Because the aloe vera gel or its juice can promote wound healing. And also in beauty care, it is used against wrinkles and moisturizes. Learn now how to use the aloe vera plant.

In some cultures, aloe is praised as a miracle cure, since in its unaltered form it is a small powerhouse of nature that is bursting with positive active ingredients. So it is high time to take a closer look at this medicinal plant and its effective effects.

What is aloe vera?

The aloe vera plant usually grows in tropical areas. In our native regions, too, it is being used more and more frequently as a houseplant. Because it is easy to care for, it can filter formaldehyde from the air and it can also convert carbon dioxide into oxygen at night. It is also very popular in the beauty and health industries as its ingredients can provide positive effects. It is important to remember that not all health and beauty products are effective. Consequently, the Federal Institute for Risk Assessment has warned against dietary supplements. And also other products with poor quality should be avoided.

How does aloe vera gel work?

The valuable gel of the plant is still used today for the natural treatment of sunburn, skin diseases, and wounds of all kinds. The reason for this is provided the valuable ingredients of the natural medicinal plant. The hydrous plant provides salicylic acid, and amino acids such as mono- and polysaccharides. These substances in combination have an antiseptic, antibacterial, and analgesic effect. And these positive properties are also used in cosmetics and naturopathic medicine. For this reason, aloe vera is considered the best addition to many body creams and lotions.

Aloe is a versatile home remedy

If you use organic products, you shouldn’t have any problems. You can also take advantage of your own houseplant. Because the medicinal plant offers many possibilities for application. We have collected the most important ones for you.

1) Treat burns and relieve pain

If you’ve burned yourself on a hot tray or frying pan, you don’t need a commercially available wound healing ointment. Because you can also cut an aloe leaf lengthwise and place it on the burn area for a while. The jelly-like pulp cools immediately thanks to the high moisture content. As a result, you can quickly relieve such a minor burn. The gel also has a soothing effect on your skin.

2) Treat mouth blisters with aloe vera

From time to time small blisters may appear in the mouth. These mouth ulcers usually heal on their own within a week. But if you want to speed up the healing process of the painful blisters, put a piece of aloe, the wet side, on the affected area. The gel of the plant has an anti-inflammatory and healing effect. Also, note our natural home remedies for herpes.

3) Drink aloe vera juice for constipation

The juice of the plant is also an effective way to relieve constipation. So if you suffer from constipation, drink a glass of aloe vera juice after meals. However, a little caution is required here, because studies from the USA say that people with gluten intolerance or hemorrhoids should not consume aloe juice. Therefore, you should get rid of the hemorrhoids first and then drink the juice.

4) Aloe vera juice helps with diabetes

Several studies show that regular and moderate consumption of aloe vera juice can have positive effects on blood sugar levels. The ingredients in the juice are particularly effective in people with type 2 diabetes. However, researchers have found that prolonged consumption of the juice increases the risk of liver damage, so you should consult your doctor beforehand.

5) As a home remedy for sunburn

It is also worth having a little aloe vera on hand in summer. Because the miracle plant is an effective alternative to ointments and the like. And therefore the perfect home remedy for sunburn. Accordingly, cut the leaf of the plant open on the side and place the moist side on the area to be treated. Then let it work. The antibacterial active ingredients in the pulp promote skin regeneration and provide the skin with moisture.

6) Soften and get rid of wrinkles

A popular ingredient in masks, creams, and ointments, aloe vera gel acts as a natural moisturizer, plumping up fine lines and brightening the complexion. Therefore, use the pulp of the plant as a home remedy for wrinkles. To do this, put it on your washed face. Then relax on the sofa for 20-30 minutes and remove the pieces of pulp again after a while. Then you can use your usual facial care or homemade face masks.

7) Treat bug bites quickly

If you are tormented by wasp or mosquito bites, the gel of the plant cools you down. In addition, it quickly takes away the itching and dampens the inflammation of the insect bite. Consequently, put some chilled aloe vera gel in high concentration directly on the sting. Then let it work. Then the pain relief should come quickly and the itching should disappear. It is an effective home remedy for insect bites.

Food

Tonka Bean: Taste and Effect of The Spice Plant

The taste of tonka beans is intense and unique. You can use the spice to refine desserts and sweets, for example. Here you can find out where tonka beans come from, how you use them and how they work.

Tonka beans are the elongated seeds of the tonka bean tree. Although this belongs to the legume family, it has little in common with the legumes we know. Tonka beans are brownish-black and a few centimeters long. The seeds are encased in the yellow fruits of the tonka tree.

onka trees are found in Venezuela, Guyana, Brazil, Peru and Colombia, among others. Due to the great demand for the newly discovered spice, tonka beans are now also grown in other parts of South America, in Trinidad, as well as in Kenya and Nigeria. The tonka beans available in this country mostly come from Venezuela and Nigeria.

Tonka Bean: taste of the exquisite seeds

Tonka beans have a floral-sweet aroma and their taste is reminiscent of vanilla and bitter almonds. In haute cuisine, tonka beans are among the most important spice discoveries of recent years. Even if it is still relatively unknown in Germany, the seed is being used more and more frequently in fine desserts and sweet dishes.

You can refine creams, cakes, sweet pastries or ice cream with tonka beans. The fine floral note of the tonka bean is particularly good in panna cotta or crème brulée, for example. But you can also refine hearty dishes such as red cabbage, pumpkin soup or mashed potatoes with the taste of tonka beans.

Using tonka beans: tips for the kitchen

Tonka beans are only available dried from us and are therefore very hard. To use them in the kitchen, grate them with a nutmeg grater. But be careful: A small amount is sufficient, otherwise the taste of the tonka beans will quickly become too intrusive.

Alternatively, you can soak whole tonka beans in rum or boil them for milk or cream-based desserts. To do this, boil the tonka beans in milk or cream for ten minutes and let them soak overnight. Depending on the recipe, one or two beans are enough. Thanks to the intense taste, you can reuse the tonka beans up to ten times this way.

By the way, tonka beans are used not only as a spice, but also as a fragrance. As early as the 18th century, tonka beans were put in the laundry in Venezuela, leaving them with a pleasant scent. Tonka beans are also used for perfume, tobacco and aromatherapy.

Flavorful tonka bean: healthy or dangerous?

Among the natives of South America, the tonka bean is not only known for its taste. It has always been regarded as a medicinal plant with magical powers. It was said to have protective and lucky powers and the beans were carried as lucky charms. The scent of the seeds is said to have a mood-enhancing and erotic effect. Tonka beans are still used in folk medicine today. However, these effects have not been scientifically proven.

Today, tonka beans are best known for their relatively high coumarin content. On average, this is two to three percent, but can also be up to ten percent.

Coumarin is a flavoring substance that is also found in cassia cinnamon, among other things, and is liver-damaging in large quantities.
This flavoring was also suspected of being carcinogenic for a long time, which is why tonka beans were banned in Germany for some time. This was the result of animal experiments, but could not be confirmed in humans according to the Federal Institute for Risk Assessment (BfR). The import of the spice plant has been permitted again since 1991.
According to the BfR, a daily intake of up to 0.1 milligrams of coumarin per kilogram of body weight is harmless. So if you don’t season generously with tonka beans every day, you don’t have to fear the coumarin it contains. Nevertheless, the following applies: Use tonka beans sparingly – a small amount is sufficient for seasoning.
On the other hand, tonka beans are valued for their coumarin content, as the substance is also used medicinally. Coumarins (coumarin derivatives) are used as anticoagulant drugs.

Food

Postelein: This is How You Plant and Use The Healthy Herb

Postelein is a hardy leafy vegetable and provides you with valuable vitamins even in the cold season. Here you can find out how to plant Postelein yourself. We also show you a simple recipe for salad with Postelein.

Postelein is a healthy leafy vegetable for the cold season. That is why the plant is also called winter purslane, although it is not related to purslane itself.

Postelein belongs to the springwort family and is also known as common plate herb. The annual plant originally comes from North America, but has also been cultivated and valued in Europe for many years.

Postelein has been somewhat forgotten in recent years. The regional leafy vegetables are easy to care for and provide you with vitamins even in the cold season.

Postel in your garden

You can easily plant Postelein in your garden. The lettuce is easy to care for and particularly suitable for the winter. Postelein withstands cold temperatures down to minus twenty degrees.

You should consider the following points so that Postelein thrives in your garden:
Location:
Postelein prefers a sunny to half-shady site.
Since the leaves don’t take root very deeply, you can grow the leafy greens on the balcony.
Floor:
Postelein thrives best in well-drained, humus-rich soil.
Before you start sowing, you should loosen the soil well and enrich it with some ripe compost.
Sowing:
The optimal germination temperature for Postelein is below twelve degrees. You should therefore only sow Postelein from the cool days of September. Depending on the temperature, sowing is possible until March.
To do this, make a groove about one centimeter deep in the soil and scatter the seeds densely. Then cover them lightly with soil. If you create several rows, you should keep a distance of four to six inches between them.
At eight to twelve degrees, the seeds need about two to three weeks to germinate.
Care:
Like spinach, Postelein is one of the so-called weak eaters. If you enriched the soil with compost at the beginning, you do not have to fertilize the plants additionally.
Postelein is sensitive to drought. Make sure the soil is always moist.
Harvest:
You can harvest Postelein for the first time after six to eight weeks. Cut the leaves about an inch off the ground.
Similar to arugula, the leaves grow back – so you can harvest regularly.
From April, Postelein will sprout small white flowers. It is then no longer suitable for consumption.
Caution: In the flowering period, Postelein likes to multiply itself and spreads widely. Cut off the flowers early to avoid this.

Recipe for a delicious salad with Postelein

The thick, heart-shaped leaves of Postelein are characterized by their mild, slightly sour taste. The winter salad provides you with something in the cold season

Vitamin C,
iron
and calcium.
Postelein is usually prepared as a salad. Older leaves can also be steamed like spinach. We present you a simple recipe for the tasty winter salad:

Ingredients:
200 g Postelein
1 ripe pear (alternatively 1 apple)
optionally 1 ripe avocado
1-2 cloves garlic
olive oil
balsamic vinegar
Salt
pepper
a handful of walnuts
Preparation:
Wash the Postelein thoroughly and pluck the larger leaves into small pieces.
Also wash the pear and cut it into small cubes.
Divide the avocado and cut the flesh into cubes.
Peel the garlic cloves(s) and cut them into fine pieces.
Mix all ingredients in a suitable container.
Season your salad with olive oil, balsamic vinegar, salt and pepper.
Garnish with walnut pieces before serving.

Food

Phytic Acid: What You Need to Know About The Plant Substance

Phytic acid is found in whole grains, seeds, legumes and nuts. We explain what you should know about the effects of phytic acid.

Phytic acid is a phytochemical found primarily in protein-rich plant foods. According to the consumer advice center, you will find the ingredient mainly in the following products:
whole grains
Pseudo-cereals, for example buckwheat
seeds
legumes
nuts
Phytic acid is said to reduce the absorption of other nutrients in the body. That is why it is also called an antinutrient.

Phytic acid – an “antinutrient”

According to the health portal, phytic acid can form bonds with many minerals and trace elements, for example with iron or zinc. Such compounds that are formed during digestion are called phytates.

For example, rolled oats contain phytic acid and iron. When you digest oatmeal, the iron binds to the phytic acid, making it harder for the body to access.

However, the above foods not only contain phytic acid, but also an enzyme called phytase. When this enzyme is activated, it breaks down phytic acid, making more micronutrients available to the body.

Avoid whole grains because of phytic acid?

So is phytic acid good or bad? And is whole grain really that healthy?

According to the consumer center and the specialist portals, you don’t have to worry about nutrient deficiencies if you eat a balanced diet. Because how well the body can absorb nutrients from a food depends not only on the phytic acid content, but also on other ingredients. In addition, whole grain not only contains more phytic acid than white flour, but also more vitamins, minerals and trace elements.

Food

Plant Garlic: This is How it Grows at Home

Planting garlic is not difficult at all – even if it is not native to us. If you follow a few simple basic rules, you can do it at home too.

If you don’t have a green thumb, you’ve made the right choice with garlic. It is one of the leek plants that are usually very easy to care for. In addition, it is winter hardy and only needs sufficient sun and moisture to be able to grow optimally.

To plant garlic yourself, all you need is a fresh clove of garlic. With a little patience, you can soon be harvesting your own garlic.

Planting garlic: the right time

As with all herbs and spices, when you plant the seeds or bulbs is crucial:
Ideally, you should plant garlic in the fall so that it can sprout in the spring.
While you can start in the spring, the garlic plants will often become smaller and slower to grow.
The right soil is just as important as the timing:
Only when the garlic plant gets enough nutrients can it form roots and sprout.
A loose soil, such as humus or special herbal soil, which contains a particularly large number of nutrients, is best suited.
However, fertilizer is not necessary.

Plant garlic on the balcony

You can simply plant garlic in a small pot or box on the balcony:
To prevent waterlogging, the bottom layer in the pot should consist of small stones or compost. This allows the water to drain away and no mold develops.
Choose a sunny spot on your balcony close to the wall of the house and plant the garlic cloves in the soil as described above.
The same applies here: water only occasionally and let the soil dry out a bit.

Planting garlic in the garden

The easiest way to plant garlic is in a small bed:
First loosen the soil.
Then stick the garlic cloves, point up, about 1.5 to 2 inches (4 to 5 centimeters) into the soil.
Attention: Do not plant the individual cloves too close together so that the plants have enough space later. A distance of 10 to 15 centimeters is sufficient.
At the end you have to close the holes again and water something.
You should observe these care tips:
Make sure the soil doesn’t get too wet.
You should also loosen the soil from time to time.
Even if frost and cold can hardly harm the garlic plant, you should still protect it from heavy rain: Cover the bed with a tarpaulin in winter.
Important: Do not water too much, otherwise the garlic can rot!

Harvest garlic you planted yourself

In summer you can harvest your garlic. You can even use the stalks in the kitchen: They are ideal for seasoning all kinds of dishes, and you can use the stalks like spring onions.

Cooking Tips

Edible Plant Parts – No Case for the Bin!

Admittedly, we were really wide-eyed when Wanda completely cleaned a kiwi with skin and hair during the breakfast break for the first time. Isn’t that poisonous…? we asked. nope was the answer.

You really can’t explain why some parts of the plant make it onto the plate as a matter of course and why others are categorically spurned. It is worth it to us to take a closer look at the topic with an open mind.

When supposed waste becomes a kitchen star

After the preparation of fruit and vegetables, the compost heap is sometimes larger than the meal itself. Valuable and tasty plant parts are often thrown away in the process. affluent society. ignorance. Habit. Wanda slyly felt about it and so she groped her way curiously and made a little space on her plate for seeds, peel and leafy greens. Result: A lot of the avoided accessories of our plant-based food are not only edible, but also tasty, healthy and included free with the vegetables! Time to finally get the plant parts out of their “garbage image”…

Of hard shells and soft cores

Seeds, skins and leaves usually have one thing in common: a densely packed supply of nutrients. In addition, a high fiber content, which comes from a significantly lower water content in these parts of the plant. Your digestion will be happy!

Three parts of plants that are often avoided and their properties at a glance:

The peel – guardian of vitamins?

A widespread thesis is that there are many vitamins under the outer cell layer, the shell. Is that even true? Most of the time yes. In the case of potatoes, however, the vitamin content tends to decrease towards the skin. But that’s usually true. This is also the case with apples, whose vitamin content in the skin is about seven times higher, according to Prof. Bognar (Federal Research Institute for Nutrition). The peel is also often many times richer in proteins and minerals. No wonder that it is often automatically eaten with many types of vegetables and fruit. In the case of a raw tomato, this is for practical reasons alone, as it is only held together by its skin.

Shell Facts:

Antioxidant plant compounds serve to protect the fruit from sun exposure and oxygen
In the shell are polyphenols and vitamin C
These act not only in the plant, but also in the human body as antioxidants and protect against aging processes and cell damage
Apple peel is particularly popular against constipation due to its high pectin content
Vitamin C in citrus peels has a dehydrating effect

The core – power center for new life

The core, botanically more correctly referred to as seed, fruit, drupe, is the basis for the propagation of vegetable and fruit plants.

Seed Facts:

The seed naturally contains nutrients that are intended to promote the growth and further development of the seedling
In the case of stone fruit, the edible seed is in the hard stone fruit, which must first be dried and then cracked (almonds, apricots). The same principle applies to popular seeds such as pumpkin or sunflower seeds
While stone fruit has to make do with just one seed, tomatoes, cucumbers and pumpkins, for example, contain several dozen seeds that are edible without any problems
The components of seeds are scientifically evaluated in a differentiated manner for human consumption, which is why you should inform yourself and weigh up before eating (see information on avocado seeds below).
Kernels that are not used in the food industry are being used more and more to generate energy by being burned, such as corn cobs or olive kernels.

The leafy green – Important for the red blood

Chlorophyll – a boring term for plant pigments, which used to be discussed in biology classes and which for a long time only really interested hobby aquarists. But ever since the green smoothie era began, chlorophyll has been on everyone’s lips as the green happiness of health. And not without reason – there is a lot of power in the green foliage of the plants…

Leaf Green Facts:

Chlorophyll is essential for photosynthesis in plants
Chlorophyll is similar to the human blood pigment hemoglobin
It promotes the absorption of iron and magnesium
It is blood-forming, blood-purifying and cell-strengthening and therefore also good for brain function
Tip: If you harvest leafy greens while the plant is growing, keep in mind that the fruit will then be smaller

You have to try these unusual plant parts!

Fruits

fruit	Edible plant part	possibility of use
pineapple	Peel	It is very firm at first and needs to be soaked after washing. Then you can simmer them for the infusion. This can help you lose weight, have a detoxifying effect and be good for kidney stones or high blood pressure.
banana	Peel	The yellowish peel is edible and is said to have antibiotic and anti-fungal properties. In South America, the peel is cooked or eaten raw. Try some pureed zest in a smoothie!
strawberries	Green hood	The small green caps of the strawberry can be eaten without any problems. They contain an extra shot of antioxidants and flavonoids.
kiwi	Peel	Have you ever bitten into a kiwi like an apple? This is common in New Zealand. For this you simply have to cut the hair of the kiwi z. B. Rub off with a vegetable brush. Alternatively, you can also buy a Golden Kiwi directly.
mango	Peel	Skin and fruit are edible. The peel contains many antioxidants and has an anti-inflammatory effect. The greenish mango peel is not poisonous, at most it has an unusual taste. The peel can be eaten raw or processed into a smoothie or lassi. You can also cut them into small pieces and enjoy them as a candied snack. Approach cautiously at first!
watermelon	Peel	If you peel the green skin, you can grated the melon peel as a salad, or use it pureed in a soup or smoothie.
citrus fruits	Peel	The grated peels of lemons, oranges or limes are very popular for baking. You can also let them dry and enjoy them as a sparkling tea.

Vegetables

vegetables	Edible plant part	possibility of use
fennel	fennel green	It is suitable as a spicy herb for pasta and soups. The feathered part of the green is eaten. Blanched in hot water for 2 minutes, it can spice up any dish as a decorative, tasty herb.
Herbs like parsley, dill and basil	stems	Not only the fine leaves of many herbs, but also the slightly stronger stalks are good in smoothies, salads and soups and give them a special flavor. So, don’t be too strict when sorting!
Kohlrabi	leaves	The leaves of kohlrabi can also be processed into vegetable chips, pesto, soup or in a salad.
pumpkin	peel, seeds and flowers	And that doesn’t just apply to Hokkaido. You can eat the peel, seeds and flowers of almost all edible pumpkin varieties. If the shell is too hard, you can boil it in a broth. You can easily bake the kernels in the oven.
Corn	leaf hair	In Chinese folk medicine, health-promoting properties are ascribed to the golden hair of corn. It is eaten as a tea or as a raw snack and has a sweetish milky taste.
carrots	leaf green	Have you ever tried carrot green pesto? Then it’s high time! Simply mix together with sundried tomatoes, garlic, maple syrup, oil and salt
leek	leaves	You always cut off the firmer, green leaves and only eat the white part? Just put the green parts in the pan a little earlier, then they will be just as tasty as the white ones.
radish	leaf green	From the green leaves of radishes you can z. B. make a wonderful pesto or a delicious soup – try our recipe!
Beetroot	leaf green	The green and red patterned leaves of the beetroot can be prepared like chard in a smoothie, in a salad or steamed and have a similar taste.
celery	leaf green	The leaves of the celery are great to use in a smoothie or puree in a soup.
asparagus (white)	Peel	The woody shells of white asparagus are usually cut off, as they greatly limit the tender pleasure of eating asparagus. However, you can still cook them in a vegetable broth with butter and cream. The nutrients and flavors are transferred to the water and a strengthening soup is created. The shells are skimmed off after cooking.
zucchini	peel, seeds and flowers	Baked zucchini blossoms as a garnish for salads or soups look great and are even loved in gourmet kitchens. Plus, this is a delicious way to curb the zucchini glut.
onion/ garlic	Peel	Onion skins are particularly rich in quercetin. The taste, however, takes some getting used to and is not really digestible. We recommend boiling the bowls with (leftover) vegetables as a warming broth and skimming them off before consumption.

Food

Eggplants: Healthy Nightshade Plant

Eggplants are healthy, consist mostly of water and are very low in calories. You can read in our guide what else is in aubergines and what makes them so healthy.

Aubergines belong to the nightshade family and originally come from India. Vegetables conquered the Arab world early on and came to Europe via Spain. Since then, the healthy aubergines have been particularly popular in Mediterranean cuisine. Originally, the vegetable was white to cream-colored and significantly smaller than today’s variants. Hence the name eggplant, which is still used today, or in the English language ‘eggplant’. Today, aubergines come in many different colors and shapes, with the dark purple version being the most common.

Aubergines are healthy: That’s in the vegetables

Because of their good nutritional value, aubergines are considered to be particularly healthy. They consist of 93 percent water and therefore the macronutrients are manageable. 100g aubergines contain:
17 calories
3g carbohydrates
less than 1g of fat
3g fiber.
Aubergines contain many valuable vitamins and minerals. These include, among others:
beta-carotene
folic acid
vitamin C
potassium
magnesium
calcium

Healthy aubergines: many positive properties

But it’s not just the vitamins and minerals they contain that make aubergines healthy. The purple vegetable also exhibits many other health properties, as studies show:
Anti-inflammatory: The anti-inflammatory properties have a positive effect on various inflammatory diseases, such as arthritis or gastrists.
Antioxidant: The vegetable is high in antioxidants, according to studies. These support the body in cell renewal and reduce oxidative stress. They also fight free radicals, which is also the reason for their potential anti-cancer properties.
Cardioprotective: The antioxidants it contains can promote the health of our cardiovascular system.
Antibacterial: In the laboratory, an alcoholic extract from the vegetable was effective against various bacteria.
Antidiabetic: The ingredients in aubergines also have a positive effect on blood sugar levels and can therefore be beneficial for diabetics.

Prepare healthy aubergines

So that you can benefit from the advantages of healthy aubergines, there are a few tips on how to prepare them correctly:
Like all nightshades, unripe eggplants contain solanine. The substance tastes bitter and causes stomach pains. Therefore, you should only process ripe eggplants.
Solanine is also the reason you shouldn’t eat eggplant raw. The proportion is very high directly under the base of the stem and in the raw vegetables. Therefore, you should rather enjoy aubergines cooked.
Aubergines continue to ripen after harvest. Apples and tomatoes emit a gas that speeds up this process. If you want your eggplants to last as long as possible, you shouldn’t store them near apples or tomatoes.
Since aubergines have little taste of their own, they are often prepared with a lot of fat. From a health perspective, you should avoid this. To prepare the aubergines tasty, you can put them in spices or marinate them. This method is especially useful if you want to grill or fry eggplants.

Food

Wild Carrots: How to Plant, Care For And Use Them

As the archetype of today’s carrot, the wild carrot is also an important food source for insects. The white flowers attract bees, butterflies and beetles. You can read here how to plant the wild carrot and how you can use it.

The wild carrot is the archetype of today’s carrot. It belongs to the umbelliferae family and is widespread in large parts of Europe, North Africa and Asia. It usually grows on roadsides or embankments. You can eat their roots just like those of cultivated carrots, but wild carrots are significantly smaller and less tender. In addition, the wild carrot has a long tradition as a medicinal plant.

Read here how to cultivate wild carrots in your garden and how you can use them.

Wild carrot in your garden

The wild carrot is the archetype of a classic example of old types of vegetables. If you grow them in your garden, you make a double contribution to maintaining the diversity of varieties: in addition to the types of vegetables that you get, the original form of the carrot with its white umbels offers valuable food for insects. According to NABU, the wild carrot is very popular with many insects. These include wild bees, sawflies, bugs, beetles and flies. Some caterpillars, such as those of the swallowtail, particularly value the wild carrot as a food source. It is therefore also a good addition to an insect-friendly garden.

You should consider the following points so that the wild carrot feels comfortable in your garden.

Location: The wild carrot prefers a sunny location, but also thrives in semi-shade.

Floor:
The original form of the carrot is quite adaptable as far as soil conditions are concerned.
In nature, it grows on dry, calcareous and well-drained soils.

Planting and caring for wild carrots

The wild carrot is usually a biennial herbaceous plant. In the first year, it forms its leaves close to the ground, which are arranged in a circle. The wild carrot only flowers in the second year. It grows between 10 and 30 centimeters high. Although the roots contain hardly any carotene and are therefore white instead of orange, their scent is strongly reminiscent of carrots.

If you want to plant wild carrots in your garden, we recommend using organic seeds. In this way you avoid genetic engineering and support the diversity of varieties.

How to plant wild carrots:
The wild carrot is one of the so-called cold germs. It therefore needs a longer cold period at the beginning in order to be able to germinate.
From April you can sow the wild carrot directly into the bed. If you want to cultivate them as a vegetable, a planting distance of about 40 centimeters is recommended. For a wild flower meadow, you can simply scatter the seeds widely.
How to care for the wild carrot:
Until the seeds start to germinate, be sure to keep them moist.
In addition, you only need to water them during long periods of drought.
Since the wild carrot is used to nutrient-poor soil, you do not need to fertilize it.

This is how you use the wild carrot

From a culinary point of view, the wild carrot is particularly valuable because you can use all parts.

Root:
If you want to process the roots of the wild carrot, you should harvest them at the end of the first year. Once the plant has started flowering, the roots become woody and very sharp. In the first year, on the other hand, they store sugar and are particularly sweet.
You can eat them raw or cook them like regular carrots.
leaves and flowers:
You can use the young leaves to prepare wild herb salad, process them like spinach or use them as soup greens.
It is best to harvest the leaves in spring, between April and June, before the stems harden.
The young flowers are also edible. You can use them to decorate dishes. When cooked, they add a pleasant flavor to your dishes.

Fruit:
The fruits or seeds of the plant are rarely used. Basically, you can use them as a spice similar to aniseed or fennel, which come from the same family.
The seeds are ready for harvest from September to October.
Due to its diverse effects, the wild carrot is also considered a medicinal plant. It is traditionally used, among other things, for digestive problems or to regulate menstruation. Here, too, all parts of the plant are used.

According to a study from 2017, the wild carrot also has other healing properties:
antioxidant
anti-inflammatory
conducive to wound healing
hypoglycemic
lowers cholesterol levels.
Tip: If you collect the wild carrot in nature, you can recognize it by its characteristic dark spot in the middle of the light flowers. This spot has also given it the name “carrot”. It is said to attract insects and thus help with pollination. But beware: There are some doubles of the wild plant, such as the poisonous dog parsley, with which you should not confuse the plant.

Food

Buckwheat Milk: This is How You Can Make The Plant Drink

Buckwheat milk is a sustainable alternative to cow’s milk. Buckwheat is also not a nut and is therefore an ideal substitute for nut milk for allergy sufferers. We’ll show you how you can easily make the plant drink yourself.

The healthy pseudo-grain buckwheat is a good source of vegetable protein. With its essential amino acids, fiber and minerals as well as flavonoids, buckwheat is good for digestion and blood vessels.

Buckwheat milk is a good alternative to animal milk and plant-based drinks made from nuts. It is also gluten and lactose free. People with an intolerance or allergy can therefore drink and use buckwheat milk without any problems. In terms of taste, buckwheat milk can be classified as slightly nutty.

Ingredients: You need this for your own buckwheat milk

For 500 milliliters of buckwheat milk you need:
50 grams of buckwheat
about 500 ml water (the amount of water affects the thickness of the milk)
2-4 dates or another sweetener like maple syrup
1 pinch of salt
Optional: spices such as vanilla, cardamom or cinnamon
recommended kitchen utensils:
Key
measuring cup
food processor, blender or blender
Nut milk bags (you can also make nut milk bags yourself) or cheesecloth
Glass bottle with lid for storing the milk

Preparation: It’s so easy to make buckwheat milk yourself

You can make buckwheat milk in just a few steps:
Soak the buckwheat in water for several hours, preferably overnight. Put the buckwheat in a bowl and fill it up with enough water.
Drain the water and rinse the buckwheat well.
Blend the buckwheat on high until it forms a kind of puree.
Add the dates, season to taste and briefly mix the mixture again.
Prepare a bowl and hold the nut milk bag or strainer over it. Fill the mixture into the bag and squeeze it until all the liquid has dripped out of the bag into the bowl.
Pour the liquid into a sealable glass bottle.
Store the homemade buckwheat milk in the fridge. It stays there for a few days.

Tip: You can process the remaining buckwheat. Spread it out on a plate or cloth and let it dry. If you want, you can mix the dried buckwheat again. You can then use the result as a kind of buckwheat flour in recipes such as buckwheat bread or buckwheat pancakes.

Conclusion: Every milk alternative has different properties. Some are sweeter or nuttier in taste, have a creamier or waterier consistency, are better for coffee or baking, and have different ingredients. Every plant drink has its own advantages and disadvantages. It is not possible to say exactly which milk is the most sustainable. It is important that you pay attention to the country of origin and an organic seal for the raw materials.