Джусай

Джусай – a plant from family Onions with the long green shooters similar to greens of young garlic. A smell and taste at dzhusy also garlick.

The homeland dzhusy – Mongolia, China, but grows it today practically worldwide. Джусай call still wild, branchy or Chinese onions.

It is possible to use джусай in the medical, culinary purposes, they can decorate a personal plot – thanks to the bright green leaves and white small flower asterisks appearing during blossoming, the plant looks very effectively.

Gather onions during the whole summer and in the fall, three or four times during the season.

Useful properties of onions джусай

Leaves and inflorescences dzhusy which are also suitable for consumption contain vitamin C therefore the plant is useful for immunity, strengthening of vessels, cartilages, nervous, endocrine and hemopoietic systems.

Джусай recommend to use at cold, and also that who has heart troubles, bronchitis, pneumonia, tuberculosis. Separately It should be noted diuretic, cholagogue, styptic property of wild onions.

Juice of leaves dzhusy helps at the burns left a nettle and stings of insects.

In east medicine the plant is used for treatment of a neurasthenia, depletion, gastritis.

Caloric content dzhusy – 41 calories.

Dishes from dzhusy

Джусай it is possible to eat fresh, it is possible to add it to main courses, snack, salads, to cook with it sauces. It is possible to use arrows, bulbs, and plant leaves.

Arrows can be pickled separately, or to add to other home-made vegetable canned food. Leaves can be frozen for the winter – they do not lose the taste, and vitamins after freezing remain almost in full.

Let's provide several recipes of dishes from dzhusy:

1. Lamian – a traditional Uigur dish. Джусай is its obligatory component. The dish basis – meat, and is served lamian with noodles of a chuzm. Additional components are a fat tail fat, green beans, tomatoes, paprika, carrots, garlic, onion, a green radish, dungansky pepper, a basil, a green celery, Jambyl. Spices are important. The main of them is a cilantro, an anisetree, black pepper. Lamian in a cauldron prepares – it is warmed then in it fat is kindled. In fat on strong fire the making dishes in such sequence are fried: meat, onions, carrots, a radish, siliculose haricot, tomatoes, garlic, dungansky pepper, a celery (it is put whole, after preparation it is taken out). After everything is fried, added mix of spices, a paprika, burning red pepper, everything is stirred slowly. After tomato juice will boil away, paprika (it better to take multi-colored) and water is added – it has to cover vegetables a few. After water will begin to boil, it is possible to make smaller fire, even minutes 10 to take. At this stage it is added джусай – a big bunch, and also Jambyl, a basil and salt to taste. In a few minutes lamian will be ready.

2. The Korean salad with dzhusay. Salad requires two bunches of wild onions, paprika, onions, red pepper. Джусай prepare in advance – salt, stir slowly and leave so for half an hour. After that add the paprika cut with straws to it. The onions are roasted on sunflower oil, add to it burning pepper, strewed with the received mix джусай. For full readiness it is necessary to take salad in the refrigerator two hours.

3. Potato salad with dzhusay. This vitamin-rich summer dish from dzhusy, simple in preparation: new potato is boiled and cleaned, cut largely – on six parts, the cut cabbages and cucumbers, greens – cilantro, fennel, parsley, peryevy onions, джусай – a big bunch are added to it. Salad mix from olive oil and sour cream refuels, to taste it is salted and peppered.

Джусай it is also possible to add to pelmeni and manti, to fill with it soups, it is possible to do subfrying to meat dishes of onions.

Contraindications

Джусай it is impossible to use only that in whom the intolerance of this plant is found.

The people having inflammatory gastrointestinal diseases, pancreatitis, cholecystitis, cholelithiasis should eat wild onions with care.