Flowers of shock, a real wonder of nature. Few know that it is a miraculous plant.

Scented, but especially tasty, the flowers of shock are a real wonder of nature. We can only collect them for at least one month, as long as they are full of flowers, but they can be stored for months or in the form of syrup. Socata is also in great demand, especially in the hot summer days. How to cook, we show you right now.

The old men say shock is a miraculous plant. Even specialists recommend it, due to its vitamin C content, that it is good for cold, flu, but also for thicker domes.

• It takes about a month for the flowers to dry. Of the fragrant plants, the juice is easiest. In 6-7 liters of water, put a bunch of flowers.
• We put this piece of yeast, to ferment and to be wrinkled. Add lemon to taste and juice is only good to leave in the sun for about 3 days.
• Out of shock is a syrup for winter. Choose about 50 shock flowers, which you put in 2-3 liters of water. At this amount, dissolve about 3 kilograms of sugar.

With the juice of two lemons and a little bark, shock is ready. This drop of nature, ready as you beat your hands, is kept in the pantry, in a cool place.