PEPPERS

I can’t imagine my garden without peppers. Sometimes I plant them in planters on the terrace. Those who grow peppers in greenhouses can harvest them through all year.

I usually grow little green and yellow peppers, because they are more strong and healthy.

Peppers contain a lot of natural active substances, like:

*vitamin C & A,

*niacin,

*carotenoids,

*capsaicin.

 

With 150 milligrams of vitamin C per 100 grams, peppers are one of the most important suppliers of vitamin C.

As we know vitamin C is necessary for strengthening of the immune system and circulatory system.

But remember: vitamin C is very sensitive to light and heat, so that’s why you shouldn’t cook or store it for too long, because with that peppers loose most of the vitamin C.

Peppers contain vitamin A, which is important for health of mucous membranes in the body, it acts as an antibiotic and protects tiny vessels from bacteria and cancer.

Red and yellow peppers, contains a lot of carotenoids.

The peppers substance is called Capsaicin, which prevents blood clotting and blood circulation disorders of heart attacks and strokes.

The peppers prevent headaches and migraines, powdered peppers contain a lot of Capsaicin, even more of it you’ll find in peppers seeds. That’s why it’s not good to cut and clean peppers too precisely.

It is the best to buy peppers on the marketplace and store it in refrigerator up to four days.

The smallest peppers are less fertilized and laden with chemicals.

In kitchen peppers are a real treasure, because you can make a delicious and healthy tasty tomato salad, they are also good as stuffed peppers, which can make it as a main dish.

THE GARLIC

When I plant my first seed of Garlic in spring I am very well aware that it will grow in a real treasure of health for my family. For thousands of years before us the people already knew that Garlic was a cure for many diseases, because in that time they didn’t had any other medicine.

 

In my childhood Garlic was a real winner against roundworms and other parasites in the body. Even today I am eating it regularly. Usually I make myself a Garlic puree. I mash four to five cloves of Garlic, leave it for a few hours in water (meanwhile I mix it a few times), then drink it.

I use Garlic for rinsing wounds, especially infected ones. I mash Garlic and put it into boiled or distilled water. With this mixture I disinfect many wounds.

With Garlic I also treated corns and calluses, warts and acne. I made myself a fresh porridge from mashed Garlic cloves.

 

Since I am in mid-forties I often have problems with cholesterol, that’s why I eat at least two cloves of Garlic a day. It protects heart and lifeblood.

 

It is excellent when I use Garlic for disinfection of painful throat. Through gargling the Garlic potion my pain disappear in almost three days.

Since I eat Garlic I have bad breath, I reduce it with eating some leaves of parsley or basil.

In the kitchen Garlic is indispensable, especially with salads and meat dishes. I most enjoy eating the Garlic sauces and its dressing for salads.

 

Garlic is available in stores through all year. When we are buying it we have to be careful to choose the fresh ones. The heads of Garlic must be hard and shouldn’t have growths. We should avoid Garlic that has grey colour and too much roughage. The best one is with the purple peel. If we have a chance we use fresh Garlic on the beginning of its harvesting season. We have to storage it in cold and dry space without light.

 

 

One advice: It is best when we mash raw Garlic with a mortar and pestle. If we want to have a little Garlic flavour in our ingredients then we rub the bowl with mashed Garlic.