Kaljush is one of the very old and traditional Iranian dishes. This food is naturally hot and it is rich in calcium , phosphorus and it is mostly eat in cold months of the year. (Serve for 2-4 people) Ingredients: Necessary amount of oil 1number of onion 1/5 tablespoons of dried mint Necessary amount of Turmeric Half a Kilogram of Curd 100 gram Walnut Necessary amount of Salt Necessary amount of Black pepper How to prepare Kaljush 1)Pour a little oil in a saucepan that is over medium heat. Put Onions on it until they are frying and come to be soft and golden. Add dried Mint and Turmeric to the Onion. 2) Add Curd to 3 glasses of Water. Increase the heat and let it simmer and materials come to thicken. 3) Reduce heat and add Walnuts. Taste a little of food and if it is necessary to add Salt and black Pepper. Let it to boil for 15 minutes. 4) Pour Kaljush within the dish and serve it with bread. You can decorate it with Fried Onions, Fried mint, and pieces of walnuts. Some point about making Kaljush 1) Chopped onions. 2) You can use Sesame Oil to make the food healthier. 3) Very finely chopped or minced the walnuts.
Kaljush is one of the very old and traditional Iranian dishes. This food is naturally hot and it is rich in calcium , phosphorus and it is mostly eat in cold months of the year.
(Serve for 2-4 people)
Ingredients:
Necessary amount of oil
1number of onion
1/5 tablespoons of dried mint
Necessary amount of Turmeric
Half a Kilogram of Curd
100 gram Walnut
Necessary amount of Salt
Necessary amount of Black pepper
How to prepare Kaljush
1)Pour a little oil in a saucepan that is over medium heat. Put Onions on it until they are frying and come to be soft and golden. Add dried Mint and Turmeric to the Onion.
2) Add Curd to 3 glasses of Water. Increase the heat and let it simmer and materials come to thicken.
3) Reduce heat and add Walnuts. Taste a little of food and if it is necessary to add Salt and black Pepper. Let it to boil for 15 minutes.
4) Pour Kaljush within the dish and serve it with bread. You can decorate it with Fried Onions, Fried mint, and pieces of walnuts.
Some point about making Kaljush
1) Chopped onions.
2) You can use Sesame Oil to make the food healthier.
(Serve for 2-4 people) Ingredients: 2 Cups of Minced Beans 1 Tablespoon of Tomato paste 1 Cup of Rice Half a Cup of Oil 1number of Onion 1 number of Coarse potato Loubia polou is one of the famous Iranian foods. This food is particularly popular in Tehran. Ingredients for Loubia polou with Stewed meat: 1 Tablespoon of Tomato paste Half a Bowl of Meat 2 cups of Minced Coarse Beans 1 number of Coarse potato Salt, Pepper, Turmeric , Saffron (necessary amount) Half a Cup of oil 1 Average Onion 1 Cup of Rice How to make Loubia Polou with Stewed meat? Coarsely chopped four cups of Beans and let it cook with a little salt and water for about half an hour. Let the water evaporates. Finely cook meat stewed with Water, Salt, and Pepper. Fry an Onion in a cup of oil, then added Turmeric and two tablespoons of Tomato paste to it and roast. Finally, add the Beans and cooked meat. Peeled two large Potatoes, and make them ready for the bottom of the pot. Cook the Rice in the drain form. Put the Potatoes in the bottom of the pot and after that put Rice and ferment of the food layer by layer in the pot. Finally, you can have a bit of Saffron water poured over white rice. Put the pot in the oven and let the rice cook. Your food is ready until half to one hour. Put it on the dish and put the Potatoes around it.
(Serve for 2-4 people)
Ingredients:
2 Cups of Minced Beans
1 Tablespoon of Tomato paste
1 Cup of Rice
Half a Cup of Oil
1number of Onion
1 number of Coarse potato
Loubia polou is one of the famous Iranian foods. This food is particularly popular in Tehran.
Coarsely chopped four cups of Beans and let it cook with a little salt and water for about half an hour. Let the water evaporates. Finely cook meat stewed with Water, Salt, and Pepper.
Fry an Onion in a cup of oil, then added Turmeric and two tablespoons of Tomato paste to it and roast. Finally, add the Beans and cooked meat.
Peeled two large Potatoes, and make them ready for the bottom of the pot.
Cook the Rice in the drain form. Put the Potatoes in the bottom of the pot and after that put Rice and ferment of the food layer by layer in the pot.
Finally, you can have a bit of Saffron water poured over white rice. Put the pot in the oven and let the rice cook. Your food is ready until half to one hour. Put it on the dish and put the Potatoes around it.
(Serve for 2-4 people) Ingredients of Grilled Fish Fillet 1) Wash fish with water and dry it with a clean cloth. Mixed Lemon juice, Garlic, Basil, oil, Soya sauce and Pepper in a little bowl and rub this funds with the special brush on the fragments of fish. 3 Tablespoons of Lemon juice Finely chopped 3 Cloves of Garlic 2 Tablespoons of Chopped fresh Basil 1 Tablespoon of Olive oil 1 Tablespoon of Soya sauce ¼ Teaspoon of Pepper Necessary amount of mixed grilled vegetables Desired amount of slices of Lemon 750 gram boneless and peeled fillets of Tuna fish , fingerling or any other kind of big fish that they are chopped in the fragments with 1.5 to 2.5 cm. thickness How to prepare Grilled Fish Fillet 1) Wash fish with water and dry it with a clean cloth. Mixed Lemon juice, Garlic, Basil, oil, Soya sauce and Pepper in a little bowl and rub this funds with the special brush on the fragments of fish. 2) Put the fish in the special grid for barbecue. Put them straight onto a hot coal. If the fillets have about 1.5 centimeters thick, grill them for four to six minutes or when fish will be in Laminate mode. In the midst of work of barbecue again rub the remaining sauce over the fish. If you cut them into the thicker pieces return them once in the midst of barbecue. 3) Serve fish with grilled vegetables and lemon slices.
(Serve for 2-4 people)
Ingredients of Grilled Fish Fillet
1) Wash fish with water and dry it with a clean cloth. Mixed Lemon juice, Garlic, Basil, oil, Soya sauce and Pepper in a little bowl and rub this funds with the special brush on the fragments of fish.
3 Tablespoons of Lemon juice
Finely chopped 3 Cloves of Garlic
2 Tablespoons of Chopped fresh Basil
1 Tablespoon of Olive oil
1 Tablespoon of Soya sauce
¼ Teaspoon of Pepper
Necessary amount of mixed grilled vegetables
Desired amount of slices of Lemon
750 gram boneless and peeled fillets of Tuna fish , fingerling or any other kind of big fish that they are chopped in the fragments with 1.5 to 2.5 cm. thickness
How to prepare Grilled Fish Fillet
1) Wash fish with water and dry it with a clean cloth. Mixed Lemon juice, Garlic, Basil, oil, Soya sauce and Pepper in a little bowl and rub this funds with the special brush on the fragments of fish.
2) Put the fish in the special grid for barbecue. Put them straight onto a hot coal. If the fillets have about 1.5 centimeters thick, grill them for four to six minutes or when fish will be in Laminate mode. In the midst of work of barbecue again rub the remaining sauce over the fish. If you cut them into the thicker pieces return them once in the midst of barbecue.
3) Serve fish with grilled vegetables and lemon slices.
(Serve for 2-4 people) Ingredients: 1/5 glasses of rice 150 gram of Sheep muscle 1/5 tablespoons of Dried fennel Half a glass of Green broad bean 2 and a half berry Garlic 1/5 number of Onion 1 tablespoons of Tail Saffron Turmeric and salt and pepper in the necessary amount How to prepare Baqali Polou ba Mahiche: Wash muscles well . Slice and chop the onions. Sauté them with some oil and two tablespoons of butter until they come to be soft. Add the muscles. Reduce the heat and put the door of the pot. Let that the meat cooks for 10 minutes and after 10 minutes, return the meat. Chop 3 garlic and add them to the food. Sprinkle a little black pepper and a pinch of turmeric on muscles. Put 1 cinnamon sticks into the food. Add some glasses of water to the food.(Pay attention that the water doesn’t cover the meat ). Let them cook over low heat, for three minutes the muscle comes to soften and the water of the food to be drawn.(Add a little hot water if it is necessary.) Wash the rice and put it in the pot with some glasses of water, a little oil and salt on the low heat until it is boiling. Now rinse the rice with warm water. (The rice must be soft and inside it must be little tough.) Clean fava beans and pour the peels of them away. Separate two parts of fava bean from each other. Then soak them for a few hours. Pour some oil into the frying pan , add fava beans with two chopped garlic , salt, and pepper. Saute them. After that fava beans come to soften add rinse rice , dill and remove them from the heat. Pour a little
(Serve for 2-4 people)
Ingredients:
1/5 glasses of rice
150 gram of Sheep muscle
1/5 tablespoons of Dried fennel
Half a glass of Green broad bean
2 and a half berry Garlic
1/5 number of Onion
1 tablespoons of Tail Saffron
Turmeric and salt and pepper in the necessary amount
How to prepare Baqali Polou ba Mahiche:
Wash muscles well . Slice and chop the onions. Sauté them with some oil and two tablespoons of butter until they come to be soft. Add the muscles. Reduce the heat and put the door of the pot. Let that the meat cooks for 10 minutes and after 10 minutes, return the meat. Chop 3 garlic and add them to the food. Sprinkle a little black pepper and a pinch of turmeric on muscles. Put 1 cinnamon sticks into the food. Add some glasses of water to the food.(Pay attention that the water doesn’t cover the meat ). Let them cook over low heat, for three minutes the muscle comes to soften and the water of the food to be drawn.(Add a little hot water if it is necessary.)
Wash the rice and put it in the pot with some glasses of water, a little oil and salt on the low heat until it is boiling. Now rinse the rice with warm water. (The rice must be soft and inside it must be little tough.)
Clean fava beans and pour the peels of them away. Separate two parts of fava bean from each other. Then soak them for a few hours. Pour some oil into the frying pan , add fava beans with two chopped garlic , salt, and pepper. Saute them. After that fava beans come to soften add rinse rice , dill and remove them from the heat.
Pour a little oil on the bottom of the pot. Put your arbitrarily(bread, potato,..) as a part of your food inside it. Put the mix of rice and fava bean on them. Make the heat high till the rice steam. Now low the heat .Pour the mix of water and oil on the rice. Do not forget to put infuser. Wait until the rice brew.
To prepare Saffron rice you must mix some powdered of saffron with 1 tablespoon hot water. Now mix them with the little rice and butter in the other dish. Pour them in your food when it is prepared.
(Serve for 2-4 people) Ingredients of Mirza Qasemi 3 numbers of Medium eggplants 2 numbers of Tomatoes 1 Medium Bush of garlic 1-2 Eggs 1 Tablespoon of Tomato paste Salt, Pepper and Turmeric (Necessary amount) Oil (Base on your desire) How to prepare Mirza Qasemi Peeled the Eggplants and sliced them with a knife . Frying grated or crushed Garlic with one teaspoon Turmeric and a little salt in 2-3 tablespoons of oil. Let them to be gold. Add Eggs to the Garlic and stir. Add the Eggplant and rile them . Peeled the Tomatoes and chop them. Add the Tomatoes to the Eggplants. Let the mix cook with the door of the pot for fifteen minutes with the medium heat. After that rile the mix . You can add the Tomato paste right now. Let the mix cook for 10 minutes again. Sprinkle pepper . The meal is ready. Enjoy it.
(Serve for 2-4 people)
Ingredients of Mirza Qasemi
3 numbers of Medium eggplants
2 numbers of Tomatoes
1 Medium Bush of garlic
1-2 Eggs
1 Tablespoon of Tomato paste
Salt, Pepper and Turmeric (Necessary amount)
Oil (Base on your desire)
How to prepare Mirza Qasemi
Peeled the Eggplants and sliced them with a knife . Frying grated or crushed Garlic with one teaspoon Turmeric and a little salt in 2-3 tablespoons of oil. Let them to be gold. Add Eggs to the Garlic and stir. Add the Eggplant and rile them . Peeled the Tomatoes and chop them. Add the Tomatoes to the Eggplants.
Let the mix cook with the door of the pot for fifteen minutes with the medium heat.
After that rile the mix . You can add the Tomato paste right now. Let the mix cook for 10 minutes again. Sprinkle pepper .
This stew is one of the Gilan local stews that because of its unique taste has a great reputation. There are the enormous variety of foods in different parts of North of Iran. This food is preparing in different ways in one hour and forty minutes. To prepare this dish it is better to use of fat and coarse chicken. Usually, it is appropriate to use Duck meat because of its high fat. Set garlic amount according to your taste. You can use 1 to 2 garlic cloves. (Serve for 2-4 people) Ingredients: Half a Large chicken Half a kg. mixed vegetables (Onion, Parsley, Mint, Coriander) Half a cup of Orange juice Half a cup of Rice flour 1 tablespoon of Cotyledon Half a Bush of Garlic 75 grams of Oil 2 Eggs Salt (To the extent necessary) How to prepare Morq-e Torsh? Clean and wash the chicken. Make hot oil in a pan . Fry the chicken before burn it. After that put 2 glass of water in the other pan and let the chicken burn. Make Cotyledon clean and wash them. Put Cotyledon inside the chicken and let it be undercooked together. After that washed and finely chopped garlic. Clean the vegetables (Onion, Parsley, Mint, Coriander) , wash and finely chopped them. Fry vegetables in a pan with a little depth. Put them together with chopped Garlic in a chicken dish. Let it boil until the chicken gets the taste from the flavor of herbs and garlic. Dissolved rice flour in a little cold water and gradually add it to the stew. Mixed them together . Add Salt, Pepper and sour Orange juice base on your taste to the stew and let them boil. Put Eggs in the bowl and mix them together till Albumen and Yolk
This stew is one of the Gilan local stews that because of its unique taste has a great reputation.
There are the enormous variety of foods in different parts of North of Iran.
This food is preparing in different ways in one hour and forty minutes.
To prepare this dish it is better to use of fat and coarse chicken. Usually, it is appropriate to use Duck meat because of its high fat.
Set garlic amount according to your taste. You can use 1 to 2 garlic cloves.
(Serve for 2-4 people)
Ingredients:
Half a Large chicken
Half a kg. mixed vegetables (Onion, Parsley, Mint, Coriander)
Half a cup of Orange juice
Half a cup of Rice flour
1 tablespoon of Cotyledon
Half a Bush of Garlic
75 grams of Oil
2 Eggs
Salt (To the extent necessary)
How to prepare Morq-e Torsh?
Clean and wash the chicken. Make hot oil in a pan . Fry the chicken before burn it. After that put 2 glass of water in the other pan and let the chicken burn.
Make Cotyledon clean and wash them. Put Cotyledon inside the chicken and let it be undercooked together.
After that washed and finely chopped garlic. Clean the vegetables (Onion, Parsley, Mint, Coriander) , wash and finely chopped them. Fry vegetables in a pan with a little depth. Put them together with chopped Garlic in a chicken dish. Let it boil until the chicken gets the taste from the flavor of herbs and garlic.
Dissolved rice flour in a little cold water and gradually add it to the stew. Mixed them together .
Add Salt, Pepper and sour Orange juice base on your taste to the stew and let them boil.
Put Eggs in the bowl and mix them together till Albumen and Yolk mix together. Add them little by little to the stew and let them mix together. After some boil your stew is ready.
You can put the chicken completely or add it little by little to the stew and after that serve it.
Ingredients of Shishlik Kebab 200 gram of Sirloin 1 number of Bell Pepper 1 number of Grated Onion 4 numbers of Tomatoes Half a glass of Yogurt 1 number of Sour Lemon 1 Teaspoon of Brewed Saffron 2 Tablespoons of Olive Oil Necessary amount of Sheep gear Necessary amount of Salt and Black Pepper Howe to prepare Shishlik Kabab? Cut the Meat in the size of half a centimeter in diameter. Mix the grated Onion, Olive oil, Pepper, Saffron and Yogurt together . Add this liquid to the Meat and at least break it for one night. Drag them to the grill and put a gear between every piece. Slamming on the meat . Salify the meat and roast them. At the end serve it with sour Lemons, Onions, Tomatoes and Bell peppers.
Ingredients of Shishlik Kebab
200 gram of Sirloin
1 number of Bell Pepper
1 number of Grated Onion
4 numbers of Tomatoes
Half a glass of Yogurt
1 number of Sour Lemon
1 Teaspoon of Brewed Saffron
2 Tablespoons of Olive Oil
Necessary amount of Sheep gear
Necessary amount of Salt and Black Pepper
Howe to prepare Shishlik Kabab?
Cut the Meat in the size of half a centimeter in diameter. Mix the grated Onion, Olive oil, Pepper, Saffron and Yogurt together . Add this liquid to the Meat and at least break it for one night. Drag them to the grill and put a gear between every piece. Slamming on the meat . Salify the meat and roast them.
At the end serve it with sour Lemons, Onions, Tomatoes and Bell peppers.
Ash is similar to stew. They are in a category of classic cold-weather dishes in all parts of Persia . Ash is ancient , hearty and generally served for lunch. Those who know how to make Aash, be sure, they are great and ingenious artists. The varieties of Aashes are numerous in Iran. (Serve for 2-4 people) Ingredients: 2 cup of soaked (Pinto beans, kidney beans, lentils, chickpeas) Half a Kg of Chopped Aash Herb Mixture (Parsley, Spinach , Leek, Coriander, Mint and sometimes1 or 2 cloves of fresh garlic ) 200-250 gram. Noodle soup 1-2 Tablespoon Flour 2 Teaspoon Turmeric Salt and Pepper necessary amount 1 cup of fried onion Fried Garlic necessary amount Fried mint necessary amount One Tablespoon of Tail saffron 1/5 cup of Curd How to make Ash Reshteh Put Pinto beans, kidney beans, lentils and chickpeas with 2litre water and half of teaspoon salt in a Large pot and cook them for 2 hours. After 1 hour add Turmeric and pour a little salt and pepper. Adding herbs(Parsley, Spinach , Torre, Coriander, Mint). The food must be on fire for half an hour later. Make the flame high. Add half strings to the ash in 3 parts. Stir the Ash after every time that you add strings till strings don’t stick to each other. After 15 minutes when the strings come to be soft we must solve flour in cold water and little by little add it to the Ash . The amount of flour is related to the thickness of Ash. Your food must be on fire for 30-40 minutes till it comes to be ready. At the end sometimes little by little stir Ash till strings and flour not to be like pommel in your Ash. Add Two-thirds of Curd and fried onions
Ash is similar to stew. They are in a category of classic cold-weather dishes in all parts of Persia .
Ash is ancient , hearty and generally served for lunch.
Those who know how to make Aash, be sure, they are great and ingenious artists.
The varieties of Aashes are numerous in Iran.
(Serve for 2-4 people)
Ingredients:
2 cup of soaked (Pinto beans, kidney beans, lentils, chickpeas)
Half a Kg of Chopped Aash Herb Mixture (Parsley, Spinach , Leek, Coriander, Mint and sometimes1 or 2 cloves of fresh garlic )
200-250 gram. Noodle soup
1-2 Tablespoon Flour
2 Teaspoon Turmeric
Salt and Pepper necessary amount
1 cup of fried onion
Fried Garlic necessary amount
Fried mint necessary amount
One Tablespoon of Tail saffron
1/5 cup of Curd
How to make Ash Reshteh
Put Pinto beans, kidney beans, lentils and chickpeas with 2litre water and half of teaspoon salt in a Large pot and cook them for 2 hours. After 1 hour add Turmeric and pour a little salt and pepper. Adding herbs(Parsley, Spinach , Torre, Coriander, Mint). The food must be on fire for half an hour later. Make the flame high. Add half strings to the ash in 3 parts. Stir the Ash after every time that you add strings till strings don’t stick to each other.
After 15 minutes when the strings come to be soft we must solve flour in cold water and little by little add it to the Ash . The amount of flour is related to the thickness of Ash. Your food must be on fire for 30-40 minutes till it comes to be ready. At the end sometimes little by little stir Ash till strings and flour not to be like pommel in your Ash. Add Two-thirds of Curd and fried onions and remain less for the decoration of the food.
For preparing fried mint, make 6 spoons of oil in the little pot hot. Add 3 Tablespoons of dried mint to the oil and after that mix them together and at the end take them out of the fire.
For preparing hot garlic , chopped 4-5 cloves of garlic and cook them in the little oil on the medium-hot fire.
Points:
It is better to soaked Bean soup from one night sooner and change the water of them for several times untill they cook better. It is better that Pea and Pinto beans soak from two night sooner.
In addition to all the herbs of Ash must not too much chopped.
Valerian or Cat grass with the scientific name of Valeriana officinalis is the plant with rests and perennial bushes and it is growing in Europe and some parts of Asia. It has a short root and shrub with a height of between 50-150 cm . The root of this plant has medicinal value in traditional medicine and it is used as a nerve sedative, Hypnotic, anticonvulsant, depression treatment, digesting food and anti-nausea. Cat grass is named for this plant due to its features that cats are attracted to them and it has a psychoactive effect on the cats. This kind of property on them is due to the presence of actinidin in extracts of this plant that is similar to pheromones of cat's body. This plant has a similar effect on the rats either. The healing properties of valerian (grass Cat) , that is a herbaceous perennial plant which stems of that grows vertically to a height of two meters. This plant grows in the wild mode In the location of margins of streams and pits in most parts of Asia and Iran and in the forests of contains few trees . Valerian has a pleasant smell and the cats detected the smells of them from the far distance and go throw them and to tumble around them and intoxicated from the smell of them. Valerian flowers are clustered and in the color of white or pink. The usable part of this plant is its roots and usually, the usable ones are the ones that have more than three years. After dried they are come to be brown. It has a bitter taste but it is fragrant. Its aroma increases after it is drying. Chemical compounds The roots of Valerian has one percent of the essence. This essence is more
Valerian or Cat grass with the scientific name of Valeriana officinalis is the plant with rests and perennial bushes and it is growing in Europe and some parts of Asia. It has a short root and shrub with a height of between 50-150 cm . The root of this plant has medicinal value in traditional medicine and it is used as a nerve sedative, Hypnotic, anticonvulsant, depression treatment, digesting food and anti-nausea.
Cat grass is named for this plant due to its features that cats are attracted to them and it has a psychoactive effect on the cats. This kind of property on them is due to the presence of actinidin in extracts of this plant that is similar to pheromones of cat’s body. This plant has a similar effect on the rats either.
The healing properties of valerian (grass Cat) , that is a herbaceous perennial plant which stems of that grows vertically to a height of two meters.
This plant grows in the wild mode In the location of margins of streams and pits in most parts of Asia and Iran and in the forests of contains few trees .
Valerian has a pleasant smell and the cats detected the smells of them from the far distance and go throw them and to tumble around them and intoxicated from the smell of them. Valerian flowers are clustered and in the color of white or pink.
The usable part of this plant is its roots and usually, the usable ones are the ones that have more than three years. After dried they are come to be brown. It has a bitter taste but it is fragrant. Its aroma increases after it is drying.
Chemical compounds
The roots of Valerian has one percent of the essence. This essence is more in the fresh roots and when the roots come to be dry the essence amount of the plant come to decrease but it will be stronger. The fresh essence has yellowish green color but it is come to be thick due to stay. Fresh roots have three times more medicinal effects than the dried one. Valerian should be dried at a low temperature and high temperature destroys all of its pharmacological effects.
Medicinal properties
Valerian root is hot and dry from the Iranian ancient medicine. The important properties are as follows.
The important properties of them are as follows:
Anti-a seizure effect
Useful in removing neurological disorders and hysteria
Antispasmodic and sedative
Febrifuge
Cures of Insomnia
Against intestinal worms
Anti excitement
Relieve migraines
Helpful to dispel apprehension and anxiety
Has a beneficial effect in the treatment of Melancholia disease
Effective in relieving sciatica pain
Destroys Persistent hiccups
Relieve chest pain
Relieve Vomiting
Effective in the treatment of diabetes
To heal the wound sprinkle Valerian powder on them
How to use
1) Valerian powder: minced Valerian root and dry it in the 40 degrees of temperature then mill and finely sieve it. This powder is use as anti-seizure. An amount of Valerian consume is 5-10 grams per days.
2) Valerian blend: mix 4 grams of Valerian root powder with 4 grams fennel and 4 grams of pulverized sugar. Divide this mixed into 4 parts and eat it in Equal intervals during a day.
3) Valerian tincture: Minced 100 grams of Valerian root and pour it in half a liter of medical 60 degrees alcohol and let it stay. Stir it several times each day and clear it after 15 days and keep it in a closed glass. The dose of use is 10-30 drops.
Proper functioning of the central nervous system is regulated by receptors (receptors) in the brain that called GABA receptors. Based on laboratory studies, it was found that valerian may weaken and undermine these receptors connections. Thus, somewhat the mechanism of action and its effectiveness determined. In fact, this information explains that why Valerian can help the people to ease stress and worries away. Several studies have shown that this herb is an effective therapeutic effect on people who have varying degrees of insomnia. Generally, valerian makes sleep is associated with great calmness and also made the transition to sleep easier.
But in these studies, it was not observed that this plant increase the whole time of sleep. 2 other kinds of research were done on this plant. In another research, it was seen that the compound of Valerian and Lemon balm is very effective in improving sleep quality and treatment of Insomnia sickness. Another feature of this plant is the manganese that is used to treat hair white. Amount and timing of determining a value for the consumption of the plant is a difficult task, but in the different sources of scientific about medicinal plants, it is something about 1-10 grams. If you use tapper of the roots of this plant for the treatment of insomnia , it should be used 30-60 minutes before the sleep. Products of the dried roots of this plant are 5.1 to 2 grams, and they should be used 30-60 minutes before the sleep. Someone mixed this plant with Lemon balm, Common hop, Passionflower, Scalp and after that use it. Consumption of the fresh valerian is more efficient than the dried one.
side effects of various studies show that this plant doesn’t have any devastating effect on people’s ability to drive and work on different machines. The only report was the man that use 5-20 times more Valerian for long years and suddenly cut the consumption and it made him the heart attack. Even due when people use Valerian in the recommended amount it will not lead to addiction and dependency for the consumer. In the another person that he/she (18 years old) wanted to Suicide only these moods such as Fatigue, abdominal pain, tremors and trembling in hands and feet were reported. This person had used the 000/20 mg roots of Valerian plant that is about 40-50 percentage more than the recommended amount. It seems that taking valerian before bed doesn’t cause problems in a person’s alertness and concentration up in the morning. Although there is not any known reason that Contraindications using Valerian at the time of pregnancy but it is recommended to don’t consume it in this time. So you must have caution in use it.
Turnip is a root vegetable with a green, white and purple colors and with unjust leaves and excessive cuts. This herb root is gland and in the rounded forms and or long with the white color with the purple stains on them. Turnip is not only valuable in having vitamin and mineral properties but it is also from the other parts of non-food is excelled and it is considered as one of the most important vegetables. Signs of good Turnip Good Turnip has three signs: Turnips should be filled; So if the middle of it is loose and go down with finger pressure it is withered and remained one and if it is cooked and consumed it will make the Gas production. Turnip outer skin should be shiny and transparent Turnips should be heavy and when you cut off the middle of it the inside must be bright and clear. According to research and-and scientists reviews every hundred grams of Turnips has 35 calories, 1 gram protein, 7 grams of sugar, 2.0 grams of fat, 1.1 grams of fiber,45 mg of sulfur, 280 mg potassium,60 mg of calcium, 36 mg vitamin C. Also hundred grams of turnip leaves have 36 kcal,3 g protein energy,4.0 grams of fat, 5.5 grams of sugar,2.1 grams of fiber,55 mg of sulfur,375 milligrams of potassium, 260 mg of calcium, 60 mg phosphorus,9 mg sodium,4.2 mg of iron and 40 mg vitamin C. Turnip syrup How to make Turnip syrup? Initially, make the middle of the Turnip empty and then pour a little sugar on it. After a while, it collects water. Removed the water of it with the spoon and consume.
Turnip is a root vegetable with a green, white and purple colors and with unjust leaves and excessive cuts. This herb root is gland and in the rounded forms and or long with the white color with the purple stains on them. Turnip is not only valuable in having vitamin and mineral properties but it is also from the other parts of non-food is excelled and it is considered as one of the most important vegetables.
Signs of good Turnip
Good Turnip has three signs:
Turnips should be filled; So if the middle of it is loose and go down with finger pressure it is withered and remained one and if it is cooked and consumed it will make the Gas production.
Turnip outer skin should be shiny and transparent
Turnips should be heavy and when you cut off the middle of it the inside must be bright and clear.
According to research and-and scientists reviews every hundred grams of Turnips has 35 calories, 1 gram protein, 7 grams of sugar, 2.0 grams of fat, 1.1 grams of fiber,45 mg of sulfur, 280 mg potassium,60 mg of calcium, 36 mg vitamin C. Also hundred grams of turnip leaves have 36 kcal,3 g protein energy,4.0 grams of fat,
5.5 grams of sugar,2.1 grams of fiber,55 mg of sulfur,375 milligrams of potassium, 260 mg of calcium, 60 mg phosphorus,9 mg sodium,4.2 mg of iron and 40 mg vitamin C.
Turnip syrup
How to make Turnip syrup?
Initially, make the middle of the Turnip empty and then pour a little sugar on it. After a while, it collects water. Removed the water of it with the spoon and consume.
