Sremus

Sremus is also popularly known as bear or wild onion, and it is also called a killer of poison. It has long been considered an extremely medicinal plant and one of the best for purifying the blood, liver and digestive system. It has an extremely strong effect on intestinal parasites and prevents infectious inflammation of the intestinal mucosa. It lowers high blood pressure, prevents the appearance of atherosclerosis, ie it has a beneficial effect on the entire cardiovascular system. With the help of sremus, it is possible to eliminate headaches and insomnia, to facilitate breathing in bronchitis. It has an antibacterial effect, and helps wounds to heal faster. Biochemists claim that sremush is even healthier than garlic, and due to the abundance of aline, which is converted into allicin under the influence of oxygen, wild onion rejuvenates blood vessels and makes them elastic. Sremus is also rich in essential oils, valuable mineral salts, sugar, vitamin C, carotene…

The famous German herbalist Johan Kinzl especially emphasized the value of sremus, emphasizing that people would be completely healthy if they ate it regularly. Sremush can be taken as a fresh salad in combination with lettuce, and can also be used as an addition to soups. Sremusha leaves are harvested until the plant blooms, and the bulbs collected in the summer and autumn months are used to prepare various medicinal preparations. For complete recovery of the organism and a healthy appearance, it is necessary to consume the leaves of this plant every day for two to three weeks.

Against clogging of blood vessels and high blood pressure, folk doctors recommend a tincture of sremusha bulbs. The tincture is prepared by cleaning 250 grams of bulbs, and placing them one by one in a glass bottle, in which three to four fingers of komovica brandy, 40 degrees strong, have been previously poured. The bulbs should be kneaded with a wooden spoon along the way, and then the obtained porridge is transferred to a dark glass bottle, pouring the rest of the brandy to one liter.There should be enough space left in the bottle for occasional shaking and stirring with a stick. After 14 days at room temperature, the process is complete and then the contents should be filtered through gauze, preferably stored in the refrigerator in a closed bottle. It is recommended to take one teaspoon (10 to 20 drops) of tincture in the morning and in the evening, mixed with half a glass of milk or yogurt. If milk is taken, it must not be hot.BREAD SREMUŠ

Put a handful of finely chopped sremus in a bowl and mix with 250 grams of white sharp flour. Add as much integral, as well as two teaspoons of salt and two tablespoons of oil. Put 20 grams of yeast and one teaspoon of sugar in a cup on the side to soak, then add the yeast to the flour and knead. Leave to rise, then mix the dough and transfer to a baking sheet. Leave it to rise for another half an hour, then put it in the oven and bake at 220 degrees for 30 minutes.