The Miraculous Canons Will Boost Your Sexual Performance And Relieve You Of Sexual Anxiety!

The Miraculous Canons Will Boost Your Sexual Performance And Relieve You Of Sexual Anxiety!

- in Love
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The canons are a vegetable that do not have a very remarkable diffusion but that in certain zones of Europe and Asia are quite popular. They received their name because in ancient times it was common for clerics to consume it. But it is also true that their sexual properties go far beyond these mere questions.

The canons are a vegetable that is not very widespread in the rest of the world, but that in Europe centralize its main production and also consumption. Its properties are really interesting and diverse, in addition to its particular and mild flavor, which is why they are much appreciated.

Properties

They have a good content of vitamins A, C, B6 and E, in addition to carotenes, folic acid, phosphorus, iron and potassium, among other nutrients.

The canons are digestive and at the same time depurative. They serve for kidney problems and also for cleaning the blood.

They are very good for the eyes in general, besides helping the anemias by their iron content. They also promote the strengthening of bones, hair, teeth and nails in general.

Due to its good action on the central nervous system (they are of the Valerian family). From there precisely comes its name: it is that the clergy consumed it to quiet their sexual anxiety to come from this relaxing species.

The canons are distinguished by having a very soft, pleasant and with a certain lettuce to nuts. In fact, they look something like the arugula. They look great on salads, but they are also often part of some cooked dishes.

The canons are distinguished by having a very soft, pleasant and with a certain lettuce to nuts. In fact, they look something like the arugula. They look great on salads, but they are also often part of some cooked dishes.

Gastronomy

The leaves have a delicate and slightly acidic taste, which may remind the nuts. Its smell is also somewhat acidic. Its tastiest leaves are the smallest. It is used in fresh, adding to the salads of vegetables and potatoes and to the soups and tortillas. It accompanies asparagus, beetroot, celeriac, mushroom, cabbage, green beans, walnut, apple, grape, tomato, etc.

If it is seasoned with oil, vinegar and salt, it should be done at the last moment so that it does not lose freshness, since it is a very perishable plant. To prepare it in salad leaves the rosette of whole leaves and only the roots are eliminated. It washes under the faucet, not to soak, and then it should be gently drained. Avoid breaking the leaves to preserve their characteristic fresh taste and decorative appearance.

You can keep 2-3 days in the refrigerator covered with absorbent paper or inserted in a perforated plastic bag to keep the smell of other products from the refrigerator. Spray with water to cool the leaves. Another traditional conservation procedure is to immerse it in warm water to remove the earth, and then, to prevent its wilting, first get wet with cold water, then leave it in ice water for half an hour. At the time of drying they are wrapped in a cloth and shaken with a back and forth motion.

It is also used as decorative element or as a garnish in the dishes.

We advise that you always consult your doctor and that you carry out monthly checks if your health needs it.

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