Dzhusay - plant of the onion family with long green arrows similar to the green of the young garlic. The smell and taste of garlic Juice as well.  Dzhusay - Allium

Homeland Juice - Mongolia, China, but it is growing today almost all over the world. Dzhusay also called wild or branched Chinese onion.

Use dzhusay possible medical, culinary purposes, you can decorate them infield - thanks to a bright green leaves and small white flowers, an asterisk appears during flowering, the plant looks very impressive.

Collect onions throughout the summer and autumn, three or four times per season.

The beneficial properties of onion dzhusay

The leaves and inflorescences Juice, which are also suitable for human consumption, contains vitamin C, so the plant is good for immunity, strengthen blood vessels, cartilage, nervous, endocrine, and hematopoietic systems.

Dzhusay recommend to use for colds, as well as those who suffer from heart disease, bronchitis, pneumonia, tuberculosis. We should also mention a diuretic, choleretic, hemostatic property of wild onion.

Juice Leaf Juice helps with burns, left nettle and insect bites.

In Eastern medicine the plant is used for the treatment of neurasthenia, exhaustion, gastritis.

Calorie Juice - 41 calories.

Dishes Juice

Dzhusay can be eaten fresh, you can add it to the main dishes, appetizers, salads, sauces cooking with it. You can use the arrows, bulbs and leaves of the plant.

Arrows can marinate separately or added to other home canned vegetables. The leaves can be frozen for the winter - they do not lose their flavor and vitamins are preserved after freezing almost full.

Here are a few recipes Juice:

1 .  Laghman - a traditional dish of the Uighur .  Dzhusay is a mandatory component of it .  Basis of dishes - meat, served with noodles Lagman chuzma .  Additional components - a kurdjuchnyj fat, beans green beans, tomatoes, bell peppers, carrots, garlic, onions, green radish, Dungan pepper, basil, green celery, Jambul .  Are important spices .  The main of them - a coriander, star anise, black pepper .  Preparing Lagman in Kazan - it is heated, after which it melts fat .  The fat over high heat fried food components in the following order: meat, onions, carrots, radishes, green beans, tomatoes, garlic, peppers Dungan, celery (laid the whole, is removed after cooking) .  After all browned, add a mixture of spices, paprika, fiery red pepper, stirring all .  After boil tomato juice, add pepper (it is better to take a multi-colored) and the water - it should cover the vegetables slightly .  Once the water has boiled, the fire can be made smaller, even 10 minutes hold .  At this stage, it added dzhusay - a big bunch and Jambul, basil and salt to taste .  After a few minutes will be ready lagman .  Dzhusay - Chinese onion

2. Korean salad with dzhusaem. For the salad will need two beams of wild onion, bell pepper, onion and red pepper. Dzhusay prepare in advance - sprinkled with salt, stir well and leave for half an hour. Then add to it the chopped bell pepper strips. Onions fried in sunflower oil, add to it hot pepper, sprinkle with the mixture dzhusay. To fully prepared salad should be held in the refrigerator for two hours.

3. Potato salad with dzhusaem. It is rich in vitamins summer dish of Juice, easy to prepare: clean and boiled potatoes, coarsely cut - into six parts, added to it chopped cabbage and cucumbers, herbs - cilantro, dill, parsley, onion pen, dzhusay - big bunch. Dressed salad with a mixture of olive oil and cream, salted to taste and pepper.

Dzhusay also be added to the dumplings and manta rays, they fill the soup, you can make a bow to the fried meat dishes.


Dzhusay can not be used only for those who have discovered this plant intolerance.

Precautions should have wild onions for people suffering from inflammatory diseases of the gastrointestinal tract, pancreatitis, cholecystitis, cholelithiasis.