It is known as cremos, sremus, sremusha and sremuza, bear onions, wild onions ... Sremus is one of the first heralds of spring. It has lily-like spear leaves and an oblong bulb wrapped in a white transparent shell. It grows in humid humus-rich meadows, in shady moist fertile plains, under shrubs and in deciduous and mountain forests. It has a pungent scent of garlic, so you may feel it first before you see it. Sremus grows in moist places with plenty of shade in the spring. To determine the smell, you need to rub the leaves of a bear onion with your fingers. The sremusha leaf is similar to the lily of the valley in that the lily of the valley is leathery and leaves the ground curled but does not smell like garlic, and the frostbite grows exclusively in autumn and in the meadows, so people should not mix them. Harvesting by inexperienced pickers is not recommended, since the consumption of the aforementioned sremus-like plants, especially frostbite, can lead to poisoning and death.
Young leaves should be harvested in April and May (before the plant blooms) and bulbs in late summer or fall. Sremus leaves lose their healing properties by drying, so they are consumed fresh as a spice or salad. The bulb can be used just like garlic. Young leaves are a great salad full of vitamins, while older ones are very, very annoyingly angry. People with sensitive stomach, ulcer or gastritis may consume bulbs that have previously been soaked for 2-3 hours in warm milk.
Sremus cleanses the body of toxins at incredible speed. Contains essential oils, mineral salts, sugar, vitamin C, carotene, protein, fats and allicin main ingredient. In spring, this onion cleanses blood, stomach and liver. Extremely stimulates the process of memory and concentration, it also prevents atherosclerosis, cleanses the intestines, prevents fainting, choking, pressure in the head, destroys earthworms, helps fight chronic skin diseases… The therapeutic effect is similar to garlic, and for this high concentration of sulfur-allicin-containing essential oils. It is successfully used in the healing of open wounds and hematomas, helps to excrete mucus from the lungs, relieves coughing and facilitates breathing. It also has an antibacterial effect.
It is used as a dry spice, in the form of essential oils and drops, but also fresh - as a salad supplement. Sremus is most delicious if finely chopped and mixed with lettuce, or when put into a potato salad. Wash each leaf of sremus well under a jet of water. Then chop about 70 g of sremus. Peel the potatoes, chop them and place in cold salted water to cook for about 20 minutes (should not boil). In a small bowl, make a salad dressing: Put salt, sugar in a bowl and pour over 100 ml of water. Add vinegar and oil and stir. Transfer the cooked potatoes to a serving bowl, add 70 g of chopped gravy, top with salad dressing and mix well.
If you are a resident of the city, you will find sremus at the markets in the early spring. If, however, you do not have the time to prepare sremous drops, you can find them at every well-supplied herbal pharmacy or health food store. To have shrimp in the house all year long, you can prepare it in the form of an alcoholic essence: finely chop the sremush, loosely fill the bottle to the cervix and then fill it with cereal brandy or other domestic strength of 38-40%. The bottle is kept in the sun or warm for 14 days. You should drink 14 to 15 drops daily with a little water.