Vinegar with tarragon

Brush of tarragon, 15-20 cm long, place in a half-liter bottle of vinegar. Infuse 2-3 weeks in a dark place. Remove tarragon. Vinegar is used for salads and sauces. Instead of tarragon, you can use lemon balm, cats, lofant, basil, oregano, marjoram.

For canning in oil, chop the greens, pour salt, put in a glass jar and pour with olive oil so that it

covers the grass with a layer of finger-thick, cans j bind and store in a cool place.

. Greens and herbs in cooking.

Cookingin human society has always been a kind of art, having its own laws, secrets and its masters. It developed, constantly diversified, and sought new means for giving the novelty and uniqueness to the taste and aroma of the usual products, and a very significant role in this always played spices. The tradition of using aromatic and spicy herbs for cooking has a thousand-year history. They improve the taste and smell of food, make it more expressive, add flavor and refinement. In addition, the herbs and aromatic herbs can enrich the dishes with a variety of vitamins and minerals. Among the spicy plants, dill, parsley and celery are the most famous and widely used crops. Fresh and dry leaves are added to food in slightly larger doses than many other spicy plants. Parsley, dill, celery is used in almost all dishes from vegetables, meat and fish. Greens, as well as root vegetables of parsley and celery, are consumed not only in the form of seasonings, but also as independent dishes. Spicy plants are added to salads, the first and second dishes from vegetables, meat, into sweet desserts and drinks. In salads are suitable fresh young twigs of plants with leaves or only leaves, soups, borscht - fresh and dry leaves, as well as inflorescences, in sweet dishes and drinks - young fresh and dry leaves and inflorescences. For the preparation of sweet dishes and drinks, peppermint, lemon balm and thyme are especially widely used.

With the addition of spicy plants, sauces, sauces, and mashed potatoes are prepared for some dishes. In sauces except parsley, dill, you can add the greens of tarragon, chervil, thyme and other spicy plants. The easiest way is to add the finely chopped greens to mayonnaise. Spicy greens are used to decorate dishes. Well-decorated dish with fresh green leaves improves mood and appetite. Use greens and when making sandwiches( canapes), on which various foods( herring, meat, butter) are put and sprinkled with finely chopped spicy greens or put whole twigs and leaves. At the same time, spice plants grown on beds are an excellent material for the dots of culinary creativity and giving a unique and special shade to the prepared dish.

All herbs are very individual in their Mu action, taste and aroma, and this should be taken into account, adding greens and herbs to various dishes and combining them among themselves.

Culinary greens: basil, savory garden, dill, tarragon, fennel, fennel, garlic, lavender, marjoram, mint, sage, oregano, parsley, rosemary, chive, garlic greens, herring e rai, borage and thyme.