{"id":13741,"date":"2020-05-22T11:24:56","date_gmt":"2020-05-22T08:24:56","guid":{"rendered":"https:\/\/blog.erm.ee\/?p=13741"},"modified":"2020-05-26T11:25:30","modified_gmt":"2020-05-26T08:25:30","slug":"roheline-toit-aias-ja-aia-taga-ning-kaks-retsepti-sajandite-tagant","status":"publish","type":"post","link":"https:\/\/blog.erm.ee\/?p=13741","title":{"rendered":"Roheline toit aias ja aia taga ning kaks retsepti sajandite tagant"},"content":{"rendered":"
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Autor: ERMi kuraator Liisi J\u00e4\u00e4ts.<\/p>\n

Kui ajas tagasi vaadata, siis tundub, et metsikult kasvavaid taimi on Eestis toiduks tarvitatud kahel viisil: vaesem rahvas on neid s\u00f6\u00f6nud pigem toidunappuse t\u00f5ttu, j\u00f5ukam aga toidu mitmekesistamiseks ja tervistava toime p\u00e4rast.<\/p>\n

Talurahvas korjas s\u00f6\u00f6davaid lehti ja varsi kevadel ning varasuvel, mil eelmise aasta peenra- ja p\u00f5llumaa saak oli otsas ja uus polnud veel valmis. Samuti t\u00f5usid need taimed p\u00e4evakorda n\u00e4lja-aastatel. Nii kirjutab \u00fcks ERMi kirjasaatja 1947. aastal R\u00e4pina kihelkonnast:<\/p>\n

\u201eVanast kui ma veel laps ja noor olin, siis tuli tihti toidust puudu, ei olnud leiba, ei ka leivak\u00f5rvast, siis tarvitati alati toiduks taimi, oodati juba, millal saaks neid korjata ja keeta, et oleks ruugagi r\u00fc\u00fcb\u00e4t\u00e4. N\u00fc\u00fcd juba m\u00f5nik\u00fcmmend aastat tagasi neid vahest keedetakse supivahelduseks sekka, aga mitte n\u00e4lja p\u00e4rast. Siis korjati ja keedeti n\u00f5geseid, ohtjaid [ohakaid] noorelt, hapuoblikaid, j\u00e4nesekapsaid ja takjalehti.\u201c (KV 77:40)<\/em><\/p>\n

Hapuoblikas, j\u00e4nesekapsas, n\u00f5ges ja naat, samuti takja- ning piimohakalehed n\u00e4ivadki olevat rahva seas k\u00f5ige rohkem tuntud kevadised toidutaimed. Aga mainimata ei saa j\u00e4tta ka kase- ja vahtramahla v\u00f5i lepa-, kase- ja haavam\u00e4hka, mida karjapoisid puukoore alt kraapisid ja magusa maitse p\u00e4rast s\u00f5id. Eraldi r\u00fchma moodustavad n\u00e4ksid, n\u00e4iteks kuuse- ja m\u00e4nniv\u00f5rsed, valge imin\u00f5gese ja ristiku \u00f5ied, mida otseselt toidule ei lisatud.<\/p>\n

\"\"<\/a>

Suur takjas. Foto: Toomas Kukk<\/p><\/div>\n

Seda, et taimi ei tarvitatud sugugi ainult toidupuudusest, teab r\u00e4\u00e4kida ERMi kirjasaatja Kose kihelkonnast 1947. aastal: \u201eMoisasakstele korjas kokk k\u00fcll mitmetmoodu rohtusi, eks need olnd sialiha ja kanamunadega \u00e4ra tehtud, miks ta siis hea ei pidand olema.\u201c (KV 77:57)<\/em><\/p>\n

1808. aastal ilmus rahvavalgustaja Johann W. L. Luce sulest raamat \u201eNou ja abbi kui waesus ja n\u00e4lg k\u00e4e on\u201c, kus ta p\u00fc\u00fcab talupoegi veenda rohkem \u201es\u00f6\u00f6davaid rohtusid\u201c kasutama (veidi kohendatud kirjaviisis): \u201eS\u00f6\u00f6davast rohust v\u00f5ib inimene k\u00fcll k\u00f5hu t\u00e4is saada. Seda m\u00f5istavad ka vene ja saksa rahvas, kes mitte \u00fcksp\u00e4inis h\u00e4da p\u00e4rast, vaid ka sagedasti seep\u00e4rast seda rohtu s\u00f6\u00f6vad, et see neile h\u00e4sti maitseb. Ka ei j\u00e4\u00e4 inimesed rammu poolest kogunisti mitte n\u00f5draks, kui nemad m\u00f5nda aega vaid s\u00f6\u00f6davaid taimi tarvitavad, sest nii m\u00f5nigi rohi on toiduks sama hea kui leib \/\u2026\/\u201c.<\/em><\/p>\n

Parimate taimedena pakub temagi v\u00e4lja k\u00f5rven\u00f5gese, v\u00f5ilille, hapuoblika, naadi ja j\u00e4nesekapsa, aga lisab maltsa, merikapsa, islandi k\u00e4osambliku (soovitab jahuks h\u00f5\u00f5rutuna leivataignale lisada) ning k\u00f6\u00f6mne (nii kevadised lehed leeme jaoks kui seemned toidu maitsestamiseks).<\/p>\n

\"\"<\/a>

Merikapsas. Foto: Toomas Kukk<\/p><\/div>\n

K\u00f5ige t\u00e4psema kirjelduse kevadise rohelise retseptidest, mida m\u00f5isak\u00f6\u00f6kides tarvitati, leiame 1781. aastal ilmunud Kajsa Wargi \u201eK\u00f6\u00f6gi- ja kokaraamatust\u201c, mis on \u00fchtlasi vanim eestikeelne kokaraamat. See on t\u00f5lgitud rootsi keelest ja m\u00f5eldud eesk\u00e4tt m\u00f5isakokkadele, kes olid tavaliselt eestlased.<\/p>\n

Oma kevadises n\u00e4dalamen\u00fc\u00fcs soovitab Warg pakkuda p\u00fchap\u00e4eva l\u00f5unaks muude h\u00f5rgutiste k\u00f5rvale rooga \u201eRohhilinne kapstas\u201d, esmasp\u00e4eva \u00f5htus\u00f6\u00f6ki t\u00e4iendavad \u201eTuvitud happo oblikaid\u201d ja teisip\u00e4eva \u00f5htus\u00f6\u00f6ki \u201eTuvitud piimohakad\u201d. (Retseptides all on keelekasutust veidi t\u00e4nap\u00e4evastatud.)<\/p>\n

Tehke j\u00e4rele!<\/p>\n

Niinimetatud roheline kapsas <\/strong>(Gr\u00fcnkohl<\/em>)<\/p>\n

V\u00f5ta \u201ek\u00f5iksugust rohtu\u201d, mis kevadel esimesena t\u00e4rkab, loputa h\u00e4sti puhtaks, kupata ja j\u00e4ta s\u00f5elale n\u00f5rguma. Kui need on jahtunud, pigista k\u00e4te vahel, nii et \u201esee roheline sahvt seest v\u00e4lja tuleb\u201d, haki h\u00e4sti peenikeseks, aga hakkides riputa pisut nisujahu peale. Siis keeda puljong v\u00e4rskest v\u00f5i soolalihast v\u00f5i lihavorstidest. V\u00f5ta puljong koos lihat\u00fckkidega, lisa hakitud taimed ja natuke purustatud pipart v\u00f5i ingverit ning keeda. V\u00f5id leeme tummisemaks teha, lisades jahu ja v\u00f5id. Maitsesta soolaga. Enne serveerimist lisa peeneks hakitud aed-harakputke ja murulauku ning riivi muskaati peale.<\/p>\n

\u201eRohelise kapsana\u201c soovitatakse n\u00e4iteks n\u00f5gest ja maltsa.<\/p>\n

Stuuvitud hapuoblikad<\/strong><\/p>\n

L\u00f5ika hapuoblikalehtedel j\u00e4medad rootsud v\u00e4lja, loputa lehed puhtaks ja kupata keeva vee sees. J\u00e4ta s\u00f5elale n\u00f5rguma ja jahtuma. Kui maitse tundub v\u00e4ga hapu, v\u00f5id teist korda veel kupatada. Pigista n\u00f5rgunud lehed k\u00e4te vahel kuivemaks, riputa \u00fcsna heldelt nisujahu peale, haki peeneks ja stuuvi ohtra v\u00f5i sees (\u201esest k\u00f5ige rohelise roa juures l\u00e4heb palju v\u00f5id tarvis\u201c). See t\u00e4hendab, et sulata v\u00f5i pannil v\u00f5i kastrulis ja lisa oblikad, sega v\u00f5iga h\u00e4sti segamini ja kuumuta l\u00e4bi. Siis vala vett peale ja hauta veidi koos muskaatp\u00e4hkli, soola ja pipraga. Kui tundub liiga vedel, v\u00f5ib \u201emunarebudega tummiseks teha\u201c. Serveerimisel paku juurde k\u00f5vaks keedetud muna, mis on hakitud v\u00f5i sektoriteks l\u00f5igatud. Sobivad ka v\u00f5i sees praetud leiva \u201etr\u00e4\u00e4mlid\u201c (ribad v\u00f5i kuubikud).<\/p>\n

ERM ootab sinu lugu<\/a>! Kirjuta meile, kuidas sina selliseid rohetaimi oled kasutanud!<\/p>\n

\"\"<\/a>

V\u00f5ilill. Foto: Toomas Kukk<\/p><\/div>\n

Vaata ka:<\/em><\/p>\n

\u00dclle Jukki postitus ERMi blogis \u201eN\u00e4ksige muru ehk rohelist suppi n\u00f5rkemiseni<\/a>\u201c, 2014<\/em><\/p>\n

Raivo Kalle, Renata S\u00f5ukand \u201eEesti looduslikud toidutaimed\u201c, 2013<\/em><\/p>\n

Sinikka Piippo \u201eToit loodusest. Tervislikke toidutaimi \u00f5uelt, niidult ja metsast\u201c, 2017<\/em><\/p>\n

Kajsa Wargi \u201eK\u00f6ki ja Kokka Ramat, mis Rootsi Kelest Eesti-ma Kele \u00fclespandud<\/a>\u201c.<\/em><\/p>\n

Valik<\/a> Eesti s\u00f6\u00f6davaid taimi.<\/em><\/p>\n

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Autor: ERMi kuraator Liisi J\u00e4\u00e4ts. Kui ajas tagasi vaadata, siis tundub, et metsikult kasvavaid taimi on Eestis toiduks tarvitatud kahel viisil: vaesem rahvas on neid s\u00f6\u00f6nud pigem toidunappuse t\u00f5ttu, j\u00f5ukam aga toidu mitmekesistamiseks ja tervistava toime p\u00e4rast. Talurahvas korjas s\u00f6\u00f6davaid lehti ja varsi kevadel ning varasuvel, mil eelmise aasta peenra- ja p\u00f5llumaa saak oli otsas…<\/p>\n","protected":false},"author":1,"featured_media":13750,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[30],"tags":[],"class_list":["post-13741","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-osalus"],"yoast_head":"\nRoheline toit aias ja aia taga ning kaks retsepti sajandite tagant - Eesti Rahva Muuseumi ajaveeb<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.erm.ee\/?p=13741\" \/>\n<meta property=\"og:locale\" content=\"et_EE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Roheline toit aias ja aia taga ning kaks retsepti sajandite tagant - Eesti Rahva Muuseumi ajaveeb\" \/>\n<meta property=\"og:description\" content=\"Autor: ERMi kuraator Liisi J\u00e4\u00e4ts. Kui ajas tagasi vaadata, siis tundub, et metsikult kasvavaid taimi on Eestis toiduks tarvitatud kahel viisil: vaesem rahvas on neid s\u00f6\u00f6nud pigem toidunappuse t\u00f5ttu, j\u00f5ukam aga toidu mitmekesistamiseks ja tervistava toime p\u00e4rast. 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