the easiest way to preserve vines
- young beef leaves
- dill twigs
- wide-mouthed plastic bottle
Preparation time: less than 30 minutes
RECIPE PREPARATION Preserved vines:
Young beef leaves and dill twigs are harvested. Wash and leave to dry until the next day. Place 5 leaves each, put a sprig of dill and roll. These rolls are inserted into the glass. From time to time the glass is shaken to make room for other rolls. Put the lid on and keep the glass in the pantry until you need leaves.
Before making sarmalute, the leaves are scalded for 1-2 minutes and then they can be used. I have vine leaves until after Easter.
Good luck with that!
The history of the vine in Romania
Vitis vinifera silvestris was the grape variety that appeared in the Carpathian-Danubian-Pontic area, around 7000 BC. Vitis vinifera silvestris is the ancestral variety of several grapes today, including the famous Fetească Neagră variety.
The Geto-Dacians and their passion for wine had a great importance in the cultivation of vines in our ancestral space. Thus, they developed more complex processes for the cultivation of vines and for the creation of wine.
The Geto-Dacians used ox horns and pots to make wine, despite King Burebista's decision (82 BC - 44 BC) to uproot the vine. People's passion for wine was so great that very large areas were still cultivated.
The wine of our ancestors has not been overlooked in literature either, the poet Ovid being the one who, exiled in the fortress of Tomis, writes about the appreciation of the vine in that location.
The conquest of Dacia by Emperor Trajan came with good news for the viticultural field, the Romans bringing many new varieties of grapes. In addition, they have introduced new and modern cultivation and maintenance techniques.
Vine crops continued to expand, reaching their peak from the interwar period until the emergence of communism. In 1972, there were 300,000 hectares of vines in Romania.
The beginning of the twentieth century brought a lot of influence from the French, in terms of wine varieties. Then, varieties such as Merlot, Chardonnay, Pinot Noir, Cabernet Sauvignon or Sauvignon Blanc were introduced.
However, Romania has old varieties that it is proud of even today. Here are some of the Romanian wines:
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Treatments for the cultivation of vines before flowering
The vine is one of the plants with tradition in Romania, being cultivated in all regions of the country. Constant maintenance and care, as well as protection and disease prevention treatments, significantly influence the quality of a vineyard.
Precisely for this reason, in the following we will present in detail the treatments for the vine before flowering and detail the steps to obtain tasty grapes, but also a very good wine.
There are many factors that can influence the quality of the vine, from the climatic conditions and the land on which it is cultivated to the protection against pathogens. But the attention you pay to culture, starting with maintenance work, and the prevention methods used can make all the difference in the end.
The biological cycle of the vine is a good guide for the care of this plant, in the sense that, depending on the stages of its development, different treatment schemes must be applied.
Usually, the vine is planted in early spring (March-April), when the soil temperature in which the root of the cuttings is introduced is at least 8 degrees Celsius. Vines can be planted in autumn, if the weather is favorable (preferably before temperatures drop below 0 degrees Celsius), and the soil is well drained.
In its biological cycle also enters a stage of vegetative rest, which is installed in autumn, immediately after the fall of the leaves, in order to preserve the plant in winter, when low temperatures and frost occur. The vine thus goes through a period of hibernation, in which the processes of respiration, growth and perspiration are diminished.
Although the plant withstands negative temperatures well, its development can be affected by frost (for example, due to large temperature variations it can lose its buds). As soon as the weather warms up (usually in mid-February), the sap resumes its circulation, a phenomenon known as "vine weeping". This is the first sign that the plant is coming out of the resting stage and preparing to enter the vegetation.
At the same time, the period before flowering is a very important and difficult stage for growers, as many problems can occur in the development of the plant, including due to temperature changes. The plant must be protected with high-performance fungicides to ensure the absence of infections with pathogens.
During this period, shoots and inflorescences are growing, and the damage is even greater as the temperatures fluctuate and the shoots are more developed. Late spring frosts can also be a problem.
The threat of diseases, including manna and powdery mildew, is also the main reason why preventive treatments play such an important role in the growing season, before flowering. Their preventive application favors a rich and healthy harvest, but work continues and after harvest.
How do we preserve the vine leaves?
Many of us go to the market and easily buy jars of vine leaves in salt solution. Some of us are lucky and have a local source of fresh vine leaves, which can be used to make the tastiest sarmale. There are two ways to preserve fresh vine leaves: freezing them or preserving them in a saline solution in jars.
Vine leaves in a jar
Ingredients for vine leaves in a jar:
900 grams of young vine leaves
2 teaspoons coarse salt in a liter of water
1 cup fresh lemon juice or 1 1/2 citric acid
1 liter of water
3 Steps to Preserving Vine Leaves in a Jar:
1. Boil the liter of water in which you added the salt. Add the previously washed vine leaves and leave for 30 seconds, then drain well.
2. Form 2 piles, which then roll weakly so that they fit in 2 different jars, previously sterilized.
3. Add the lemon juice to the second liter of water and bring to the boil. Fill the jars with this hot mixture, put the lids on and place the jars in boiling water for 15 minutes to drain.
Frozen vine leaves
To freeze the vine leaves, you will need to wash and drain them well beforehand. The stalks are cut with a knife, leaving only the part of the leaf that you use for cooking. Clusters of about 25 leaves are formed, which are rolled and fastened with a string. Each roll is placed in boiling salted water, removed immediately and left to dry and cool. Store in plastic bags, which are sealed, and put in the freezer.
Vine cuttings grown in Moldova could reach different parts of the world
Vine cuttings grown in Moldova could reach different parts of the world. This will be possible due to the renovation of a laboratory, but also of an acclimatization greenhouse at the Institute of Horticulture and Food Technologies. Currently, several varieties of vines, produced in Moldova, are sold by an Italian company in different countries.
The new laboratory of the Institute of Horticulture and Food Technologies has an area of 40 square meters and is almost seven times larger than the old one. More than six thousand vine shoots can be grown here, and not 50, as before.
& # 8222We grew 10-15 plants of each variety. "Today we have 400-450 yarns of each grape variety, local, but also those produced by us in the laboratory", said doctor of sciences, Olga Sultanova.
The Institute of Horticulture and Food Technologies has ten greenhouses for acclimatization of cuttings. Only two are functional, and one has been recently renovated. More than 30,000 cuttings can be grown here at the same time. In a few months, they can be planted on vineyards.
& # 8222This seedling is ready to be planted. It has well-developed roots and enough height to be planted. By autumn, it will grow to almost one meter, said Victor Bondarciuc, deputy director of the ISPHTA laboratory.
The new conditions for growing vines will allow our country to be internationally competitive.
& # 8222We have vines required in other countries where there are other climatic conditions. The vine & # 8222Codreanca & # 8221, which belongs to us, is sold by an Italian company worldwide. Why can't we do this? & # 8221, said the deputy director of the ISPHTA laboratory, Victor Bondarciuc.
The renovation of the laboratory and the greenhouse was possible thanks to the money provided by the Government of Romania and the United States Agency for International Development, within the project Performing Agriculture in Moldova.
& # 8222I was glad to see that high technologies are used here, and the money generously provided by the Romanian Government. They are used usefully in the field of science, in the interest of an extremely important sector of the economy and industry of the Republic of Moldova & # 8221, said the Romanian Ambassador to Moldova, Daniel Ioniţă.
"The next steps we will focus on, along with other donors, could be sorting or packaging and product cooling lines," said USAID Moldova Mission Director Karen Hilliard.
- Wash the beef bones and place them in an oven tray. Grease them with tomato puree and bake them at 200 degrees for 40-45 minutes, or until the sauce caramelizes on top and the beef bones are well penetrated.
- Meanwhile, cut the onion into large cubes and cook for 3-4 minutes, then add the rest of the vegetables, cut as evenly as possible. Pour water over all the vegetables and leave them over medium heat until they start to boil. When the vegetable mixture boils, turn on the heat.
- Put the beef bones on top with all the tomato sauce, then take 1-2 tablespoons of the juice from the pot and pour it into the tray in which you baked the bones, to soften all the traces left. Pour the sauce obtained in the tray over the concentrated beef soup and let it boil for 4-5 hours on low heat as much as possible.
- After the time has elapsed, strain the bones and vegetables, and store the concentrated soup in the refrigerator, in an airtight container.
Store the soup in an airtight container in the refrigerator for a maximum of 3-4 weeks.
Vine leaf for the winter
Vine leaf for the winter & ndash I have often been asked for the recipe, so now I will write here, how to preserve vines or linden leaves, in salt, in brine, in the freezer or simply naturally.
Young leaves are chosen, non-porous, without hand (disease), completely green and especially, not sprayed. The cabbage leaves are harvested before the vine blooms, before the first sprinkling. If the vine has bloomed, the leaves are not harvested until the grapes are formed, so that the flowers do not shake and the red of the vine is affected.
We sprinkle grapes from Romania with Bordeaux juice (eggplant stone), which is not toxic, but we always harvest the leaves before spraying.
3. Vine leaf for the winter, salt.
The leaves chosen by the tails, washed, sprinkled with salt and put in jars, buckets, cans, pots & hellip as desired by each housewife. Mine salt is used, never, pickle salt. Among the leaves, you can add green dill, parsley, larch, as desired. In Moldova, there are areas where corcoduses or green plums are placed among the leaves. These corcoduses are boiled together with the sarmales, when the sarmales are made and soured, or the soups are used in winter to sour.
Leave room for 1-2 fingers and put a thick layer of salt on top. That's it. The leaves will leave their liquid and will be perfectly preserved. They will be salty and hard, so it is good to put them in the evening the day before and change the water a few times.
Tips from Gina Bradea
When they are desiccated, add salt (taken with 3 fingers) in water. This way, the leaves will fall off faster.
the selected and washed rounds are placed in layers or bundles, in jars, buckets, drums. You can put, just like the ones with salt, dill, parsley, celery, larch, green corcoduse. Make a brine (saline solution) to float the egg. Put 200 g of large salt (mine, unripe) in 1 l of water and put everything on the fire. Stir until the salt melts, no need to boil. Pour over the beef leaves, it does not need to be left to cool.
Before use, they are desiccated.
See some here sarmale recipes. & # 128578 You will find sarmale, stuffed cabbage, old, Dobrogean and Moldovan secrets & # 128578
Bio and chemical treatments against grape manna
The chemical control of the manna of the vine is done with treatments with Bordeaux mixture (0.5% - 1%) or with approved acupressure products. In years with normal climatic conditions, 3-4 treatments are applied, according to the following calendar:
I. First sprinkled with Bordeaux mixture (0.5%) when the shoots have 6-8 leaves
II. The second spray, with Bordeaux mixture (0.75%), before flowering
III. The third and possibly fourth treatment, after flowering, with Bordeaux mixture (1%).
- Sprinkles with Bordeaux mixture can be alternated with other approved plant protection products.
- In rainy years, treatments should be repeated after each rain.
- In excessively rainy years, chemical treatments can be alternated with milk solution treatments.
- Treatment coverage should be carried out at least until July, when the threat of the disease is very high and the damage caused by infections during this period is very high.
- Very important! After the hail, the danger of manna infection is huge, which is why we must intervene, as soon as possible, with a treatment with Bordeaux mixture (1%).
The fungicides approved in our country for controlling vine manna are the following:
Grapevine Leaves Lower Cholesterol and Regulate Blood Pressure
The first man to cultivate the vine was Noah, the fruit of the plant being the "blood" of life, the one with whom Jesus chose to share with his disciples. Considered a sacred plant and a symbol of abundance, the vine has a purifying and diuretic action, contributing to lowering blood cholesterol, treating obesity and harmonizing metabolism.
If grapes are present all over the world, the vine leaves also take this path, due to their amazing properties.
♣ Rich in nutrients, including vitamins A, C, E, K and B-complex vitamins, calcium, magnesium, copper, manganese, iron and fiber, the vine leaves do not contain fat, while also having a content low in sugar and sodium
♣ The vine leaves contain stilben synthase, an enzyme that encourages the production of resveratrol in the body.
In what conditions are vine leaves recommended?
♣ They are ideal for those who suffer from chronic venous insufficiency, a condition responsible for causing edema and swelling of the feet
♣ Low glycemic index recommends vines for people with diabetes, as they do not contain sugar and reduce blood sugar
♣ They are recommended in the treatment of chronic inflammations, leading to cancer, cardiovascular diseases, as a good anti-inflammatory agent
Young Vine Leaf
♣ They also contain resveratrol, a rich amount of essential fatty acids Omega 3 and Omega 6, which recommends them in treatments for cardiovascular disease, stroke, depression, arthritis, breast, colon and prostate cancer
♣ The rich content of antioxidants aging the aging process, prevents cancer and cardiovascular diseases
♣ Rich amounts of polyphenols, vitamin E and other nutrients provide amazing benefits to the skin.
Remedies with vine leaves
The leaves of the vine have medicinal value, from which infusion, decoction and medicinal teas are prepared.
Add 200 grams of vine leaves in 2 liters of water and simmer for 5 minutes. Serve hot in the morning after serving. The treatment will last 20 days and will be held only once a year.
If you want to melt a few extra pounds, make a tea of 50 grams of vine leaves and 1 liter of boiling water. Immediately after the first boiling, let the liquid simmer for 20 minutes. Remove the pot from the heat, let it infuse for 15 minutes and strain it.
The tea obtained is consumed throughout the day (about 3 cups a day), after serving each main meal. Following the cure for a month, it is possible to lose 3, even 5 kilograms.
For cardiovascular diseases, circulatory disorders or various hemorrhages, prepare a tincture of vine leaves.
Soak the fresh leaves in 60-degree alcohol for 15 days. You will get a tincture from which you will take 1 teaspoon 3 times a day.
In external use, the vine leaves can be used in the form of compresses to relieve headaches.
After washing the fresh leaves of impurities well, lightly crush them and apply them on the forehead, leaving them to act for 15 minutes.
To speed up the healing of burns, wounds or wounds, cover and tie the affected area with crushed vine leaves, leaving it to act for a while.