Fermented in a glass jar with lemon, honey and water, in the sun for 4–5 days. The result is a pleasantly sparkling drink, finished with crushed mint. Refreshing and alive.

Fermented the same way, without lemon — the so-called suritsa our forebears used to make. Dried, it becomes flour; the seed, the root, the whole plant is a treasury.

A powerful herb, rich in silica. Prepared as a decoction and an infusion — picked right now, at the start of summer. The hostess gladly shares the recipe and how to dry it in the shade.

Herbal lore is a tradition, not medicine — always consult a doctor first.