Samardala: Cold spice and herb - ointment for wounds and stomach pains

As a seasoning, samadalla is most commonly used with salt or in combination with fresh salads, and fresh leaf juice drops are like ointment for wounds, skin diseases and high cholesterol

The samarad is a herbaceous plant. It is not widespread. It can be found in the eastern part of the Balkan Mountains, as well as in Romania, Turkey, Moldova, some parts of Italy and France.

From English samarda means copper garlic, and Greek - nectar garlic.

Samardalata is a perennial herbaceous plant that grows in beech or hornbeam forests and can also be grown in gardens. It is dark green, with triangular juicy leaves and very strong aroma. When the fresh leaf is cut off, the flavor is very strong and hot, and the taste is hot. Only the leaves are picked in the spring before the seed has begun.

Dried and crushed, the samadalla is used as a spice for: sandwiches, roasted, fried, boiled potatoes, rice dishes, eggs - fried and cooked, boiled meat, chicken, roasted mushrooms, fresh cucumbers and tomatoes.
Fresh leaves are crushed with salt, and the resulting mixture is very hot and aromatic. The mixture is placed in a wide container and left in the shade to dry. It is then sifted and stored in dark, tightly closed containers. Over time, the green color fades, but the strong aroma is not lost.
The dishes flavored with this spice are very aromatic and non-traditional.
Apart from spice, the samadalla also has a proven health effect on harmful cholesterol, increases appetite, facilitates digestion

Samarat tea helps with stomach aches, cough, constipation, stimulates urination, cleanses the kidneys and urinary tract.

The samarad is included in the Medicinal Plants List under the Medicinal Plants Act.
Marineta Stoyanova

Source: http://e-zdravey.com/en/home/