Spicy herbs and dishes in which they are used

This review of the spicy herbs grown on your bed, which are used to make the most famous dishes, will allow you to quickly navigate the choice of greenery for cooking the appropriate dish. Anise is used in various pies, honey biscuits, gingerbreads, flat cakes, sweet aniseed cakes, Christmas cookies, is added to thick milk soups, oatmeal, sweet rice dishes, puddings, fruit salads, creams and cakes. It is also added when cooking beets, red cabbage, cucumbers, carrots, fruit compotes.

Basil ordinary is added to all vegetable dishes, beans, peas, beans, sauerkraut, tomato, spinach, canned cucumbers, pumpkin, soups, sauces, liver knives, sausages, pork chops, cottage cheese, butter, omelets, dishes from spaghetti and pasta, is used for the preparation of fragrant vinegar.

Bedden is used for cooking boiled and fried fish, potato and vegetable soups, salads, sauces, dishes from tomatoes and kohlrabi, eggs and cheeses. seeds of white and black mustard are used for preserving vegetables and mushrooms, fish, for cooking vegetables, added to white and red cabbage, to minced meat and soups. Ready-made mustard is used as a seasoning for meat, is added to sauces, salads, mayonnaise, served to a variety of meat dishes.

Oregano is added to pizza, spinach dishes, salads, tomato sauces, soups, used for cooking sea fish, sausages, thick soups, cheese dishes, roast, stew and grilled meats, as well as lamb and veal. Hyssop officinalis is added to fried veal and pork, sausages, beef zuzes, beans and potato soups, to stuffed eggs and cottage cheese. Coriander seed is used for the preparation of salads, rice, fried pork, sausages, fish, sauces and goulash, cookies, honey cakes, marzipan and bakery products. It improves the taste of dishes from peas, beans and lentils, as well as cabbage, Savoy cabbage, beets, apple puree, carrots, minced meat and poultry pates.

Watercress, as well as bitter and watercress cores are used for making soups, sauces, snacks, sandwiches, vegetable and fish salads, fried fish, to improve the taste of cottage cheese and cheeses. Especially tasty are all kinds of cress in a mixture with onion, black and red pepper with cheese.

The mayonnaise bought in the store will become more piquant and more expressive in taste if you add finely chopped herbs. The combination of green depends on your taste, we also offer such a "bouquet": tarragon, dill, borage and watercress, you can add fennel.

Kupyr is added to soups, sauces, to poultry, lamb, salads, peas, tomatoes, potatoes, omelettes, cheeses and hard-boiled eggs, in green oil.,

Lavender medicinal is used for cooking smoked products, green oil, vegetable dishes,sauces and fish soups. Bay leaf is used for cooking game in sour cream, boiled fish, sauce on meat broth, potato soup, crabs, crayfish, herring, marinades for fish, jelly, goulash, sauces, all kinds of pickled vegetables, sauerkraut.

Leeks is used to make soups and wherever bow can be used. It is used as separate dishes from leeks, it is added to vegetable salads, sauces, pates, to meat and fried vegetables. The chopping onion is added to almost all dishes in which a bow is provided - in soups, cottage cheese, soft cheeses, scrambled eggs, vegetable salads. Lovestok officinalis is used for making saucers, sauces, soups, vegetables, rice dishes, poultry, fish, roasted meats, green butter, salads and marinades. Marjoram garden is used for cooking potato and meat soups, liver knives, salads, mushroom dishes, for cooking fried poultry, pork, lamb and lamb, spout and spaghetti with meat, added to some cheeses, fish salads and meatdishes.

Melissa officinalis in fresh form is added to salads, juices, vegetables, in many types of soups. It is also used for cooking poultry, fish, veal, lamb and game, dishes from milk and eggs, fruit soups. Peppermint. Fresh shoots and leaves are used for cooking vegetable soups, marinades for meat, for cooking fish, cheese and sauce dishes, for meat, mainly lamb and lamb, poultry and liver. It is added to fruit and vegetable salads, to stewed carrots, cabbage, peas and leeks. Used in the preparation of desserts, jellies, cocktails, sorbets and ice cream. Cucumber, or borage is used for cooking all kinds of minced meat, minced meat, fried fish, green, cucumber, vegetable and potato salads, pickled cucumbers, sauces, mayonnaise with herbs, soups, and is added to white and red cabbage and cottage cheese. Pasteurized seed is added to vegetable salads, cucumbers of various preparations and soups.

Pepper fragrant is used for the preparation of puddings, Christmas cookies, plum compote and pies;improves the taste of meat, especially lamb, gravy, sauces, fish, fish salads, marinades, vegetable soups, game, jelly, cucumber and other pickled vegetables.

Pepper red is added to tomato and fish soups, to goulash soup, it is used for cooking all kinds of meat, fish, sauces, beans, cabbage, rice, meat products and salads. Parsley garden is added to vegetable dishes, salads, meat soups, to boiled fish, game, mayonnaise, potato dishes. Wormwood is added to lamb, cabbage, spinach, mushrooms, beets, bird giblets, egg dishes, assorted salads, potato and onion soups, used for cooking eels, fatty foods, especially goose, duck, pork, is added to the fatand pork fat. Portulac orchard is added to soups, vegetable dishes, spinach, sauces, rice, pasta, cottage cheese, tomatoes and cucumbers.

Rosemary officinalis is added to baked and grilled beef, veal and lamb, fried poultry, boiled fish, vegetable soups, vegetable dishes, mushrooms, red cabbage and sauerkraut, salads, minced meat and goulash, game, fish dough andto soft sorts of cheese.

rusty leaves are used for canning cucumbers and tomatoes. Ruta is added in small amounts in minced meat, assorted salads, vegetables, cheese dishes, used for cooking lamb, sauces with spicy greens, soups, dishes from mushrooms and eggs. Celery is used for cooking vegetable soups, salads, sauces, various types of meat.

Thyme ordinary is added to fatty foods, fried potatoes, scrambled eggs, scrambled eggs, minced meat, nourishing soups, to fried fish, fries, by-products, veal, bean soup, lentils and peas, sauces and potato salads. It improves the taste of sausages, pork and lamb, pates, mushrooms, cottage cheese and cheeses. Caraway cumin is used for baking cumin bread, pretzels, rolls, cabbage, cucumbers, mushrooms, potatoes, soups, salads, meat dishes, fatty meat, boiled fish, crayfish, cheeses, beets, carrots,borsch, mushroom and caraway soups, goulash.

Yarrow common is added to vegetable and potato soups, vegetable dishes, goulash, dark gravies and soft cheeses.

Dill odor is used for marinating and pickling vegetables, mainly cucumbers, tomatoes, zucchini and squash, for the preparation of fragrant vinegar, dishes from eggs, sandwiches, soups, sauces, vegetables, potatoes, fish and meat salads, minced meat, boiled beef, chicken, carp, trout, coal. Improves the taste of potatoes, cheeses and cottage cheese.

Fennel ordinary is used for making confectionery, rolls, pirogov, puddings, marinades for salads, fish, mayonnaise with spices, soups, sauces, compotes, sauerkraut, pickled cucumbers. Horseradish is used for preserving vegetables, mainly sauerkraut and cucumbers, added to mayonnaise and cottage cheese, to vegetables, smoked meat and meat products, boiled beef, tongue, roast beef, for sauces. Horseradish serves as the basis for preparing an independent seasoning.

The garden saver is used for cooking dishes from beans and beans, mushrooms, meat and potato salads, boiled fish, added to fish soups, mayonnaise, stuffing for poultry, steaks, chops, sausages, chips, pickled cucumbers and other vegetables,sauerkraut, dishes from cheese, stew, products from puff pastry. Garlic is used for making lamb and lamb, game, stew and roast meat, steaks, added to soups, gravies, salads, sauces, vegetables, sauerkraut, cheeses, pates, meat products, mainly in sausages.

From curd with herbs you can prepare a delicious snack, which can be served to the table in a row of other cold appetizers, with hot bread or toasts, to vegetables, cold meat and even fish. The recipe for cooking curd snacks is simple: curd the cheese with a spoonful of cream, so that it gets a uniform thick consistency, salt and pepper to taste and mix with finely chopped greens: watercress, dill, thyme, lemon balm, chives, basil, borage, hyssop. You can create a combination of herbs yourself. A special piquancy is a garlic cottage cheese, for this in curd, seasoned with herbs, it is enough to add finely chopped garlic greens and a few drops of garlic juice.

Salvia officinalis is added to sauces, spicy greens and cheese omelets, fish soup, to herring, grilled meat, rabbit meat, pork, game, chopped meat, kidneys and chicken liver. Tarragon is used for the preparation of vinegar, pickled cucumbers, squash and other vegetables, veal, lamb, game in sour cream, fried game, meat dishes, offal, added to sauces, fried mushrooms, cauliflower, asparagus, in light sauces, dishes fromeggs, salads. The odorous fragrant gives a more delicate taste to fruit salads, sweet soups, lemonade, improves the taste of puddings, compotes, desserts and ice cream.

The ancient tradition of decorating salads, desserts, soups and other dishes with edible flowers of spicy and aromatic plants is reviving. Their flowers usually have a less intense taste and smell than other parts of the plant. Salads can be decorated with flowers of onion, chicken, fennel, calendula and nasturtium. The or dessert with fruit is decorated with flowers of sage, lavender, nasturtium, as well as fiery red flowers of the monarch. Fluffy leaves and small peppermint flowers can be added to soft drinks and cocktails, and also decorated with them desserts, such as fruit salad, ice cream, fruit jelly, sherbet and whipped cream. In the old days, flowers were often used in cooking. Now, of course, there are almost forgotten recipes such as candied flowers of violets, marzipans from green, cooked on rose water, nasturtium flowers in soup. But you can revive this beautiful tradition - quite a few

suitable for a particular dish of flowers.

Candied mint leaves

Mint leaves rinse, dry, grease on both sides with whipped egg whites. Taking a sheet by the petiole, sprinkle it with sugar and gently put on a tracing paper or waxed paper, letting it dry thoroughly. Such leaves do not lose their qualities for a year. They are used for making mint tea, kvass and other drinks.

Herbal jelly

Fresh leaves of various herbs, such as rosemary, sage or thyme, can give fruit jelly a special flavor. Before the bulk of the jelly is finally welded, add the herbs. At the end of cooking, strain everything and pour the broth into prepared containers.

There is another way of preserving using peppermint, parsley or basil.

Sweet dishes can be varied with aromatic herbs. Usually lemon thyme, lemon balm, melissa, mint, oregano, myrrh and basil

are used for this. Recipes of successful combinations:

Cherry jam, jam or jelly with finely chopped mint leaves.

Blackberry jelly with dark basil. Peach compote with hyssop.

A compote made of gooseberry, compote or rhubarb jelly will have a mild taste and aroma if you add finely chopped myrrh stalks to them and lightly cook.

First, an infusion of herbs is prepared, which is then added to the dish instead of a portion of the water prescribed by the recipe. In general, herbal jelly is used as a flavoring in the preparation of apples( bulk).Jelly with the addition of tarragon is well combined with fish and poultry, jelly ruby ​​color from rosemary - with turkey, green jelly from basil - with chopped meat. Thyme is added to the jelly from grapes and elderberries, marjoram and rosemary - to oranges, lemons and grapefruits, mint - to gooseberry.

Green oil

To the unsalted softened butter or vegetable margarine add crushed herbs - basil, dill, tarragon, fennel, a little bit of love, anise, lemon balm, onion, black pepper - and a little bit of garlic juice. Mix everything, mix it up vigorously to form a homogeneous creamy mass, then freeze. Green oil is used for making snack sandwiches, tartinki, for decorating cold appetizers, as well as for cooking grilled meat. Saturating the meat long before the readiness, the green oil, thanks to the herbs contained in it, gives the dish an unusual flavor and special softness.

Green oil

Stir butter, add salt, sprinkle with chopped herbs of spicy plants, pour lemon juice and mix well. To give the received weight to the form, to wrap in parchment paper or foil and put in the refrigerator. As a spicy green you can use any spicy culture - dill, parsley, celery, lovage, coriander, mint, basil.

Herbal sauce

For grassy sauce, most types of greens are suitable in any combination. It will take 500 grams of cottage cheese and 1/2 cup of cream. Cottage cheese and cream mixed and beat in hot water until creamy. Then very finely chop greens: basil, dill, watercress and portolac. Add 2 peeled, diced tomatoes and season with red capsicum and herb vinegar.

Herbal Milk

For 1 liter of cold milk or buttermilk add 4-5 tbsp.l.prepared in advance finely chopped greens. For the preparation of herbal milk, use borage, dill, tarragon, fennel, parsley, a little celery leaves and cleaning. Mix everything intensively with a mixer and pour into glasses,

Seasoned greens

1 tbsp.l.chopped garlic cloves, ra zmarina, thyme, garden chaiber, marjoram and black pepper peas pour 1 liter of olive oil and add a little salt. Mix for 10 days in a warm place. After 10 days, the mixture is filtered and poured into a decorative bottle.

Mixture of herbs for pizza, risotto and spaghetti

Take in the equal parts of oregano, thyme, rosemary, sage and basil, mix and grind in a mortar. At the end of the cooking, add a little pepper.

Green pepper salt

To prepare spicy salt, it is required to grind tarragon, parsley, leek, sage and onion finely, mix thoroughly with salt and grind. Such salt is stored in an open container in a cold place. Pepper salt can be obtained by mixing pepper, basil and savory in equal proportions and adding rosemary to taste.

Greens in baking

Flakes and buns will be more aromatic and spicy if you add fennel, coriander, cumin, flaxseed, poppy, rosemary, thyme to the dough, as well as anise and fragrant ash wood

Mixtures of fragrant herbs

You can make from spicy greensdelightful "bouquets," and each kind of greenery inside such a composition will not only not lose its individual qualities, but will become even brighter, enhanced by the aroma and taste of other ingredients. It is important only to correctly choose the herbs that match to taste and smell. So, the classic Bouquets garnis combines parsley, thyme and bay leaf. This combination can be supplemented and expanded, but this basic set of herbs will remain its basis. Dried herbs are also perfectly combined in various "bouquets."An exquisite French herbs set "Fines herbes" consists of basil, chabra, fumar, marjoram, oregano, rosemary and sage. To make it, you should mix the listed dried herbs and finely grind in a mortar. The result is a delicious herbal seasoning for any dish. There are also ready-made fragrant mixtures based on herbs and herbs, they are made according to well-defined recipes and do not change with the years. Pizza mix

The world-famous Italian pizza owes its typical taste to the oregano. The popularity of this dish caused the need to make a mixture of spices for its preparation. This mixture of spices is also used to prepare some other specific dishes of Mediterranean cuisine and contains garlic, onion, black pepper, basil, marjoram and oregano.

Persillade

This typical French spice is a mixture of flakes of parsley and garlic powder. It is used for flavoring vegetable soups, vegetables, meat dishes and as an ordinary dinner table. Herb Seasoning

A mixture of herbs - parsley, thyme, chaber, basil, marjoram, celery, etc. Contains salt. It is used as a table dressing and for making soups and sauces. Italian herbal mixture A mixture of spices, typical for Italian cuisine, contains various herbs, but the basis is rosemary, sage and basil

. Try to create your own special bouquet of herbs for any dish. We offer you several verified combinations of greenery that are suitable for seasoning meat, fish, poultry, salads, soups and even fried potatoes.

Mixtures of spicy greens

Lovestock, parsley, onion-cut with thyme and rosemary.

Basil, dill, lovage, chopped onion.

Dill, chopped onion, parsley, lovage.

Parsley, celery, leeks.

Dill, chopped onion, parsley, fennel.

Cress-salad, onion, black pepper, red pepper. This spicy blend perfectly fits cheese and other types of cheese. It can be sprinkled with snack sandwiches and used in light picnic dishes, which it will give a special taste in the fresh air.

Celery salt

A mixture of ground celery and salt. The taste is slightly tart, is an excellent fragrance, often used in dietary nutrition. Salad Herbs A mixture of herbs for cooking salads, as well as dishes from vegetables and soups. The main components of this mixture are basil, marjoram, thyme and tarragon. Garlic salt with garlic salt

.Used to improve the taste of various sandwiches with pates, cold dishes or any other dishes to your liking. Pepper seasoning

A mixture intended for lovers of sharp, piquant spices. Contains black pepper, salt, red hot pepper, onion, coarse ground celery.

Greens and herbs in medicine

Throughout the history of civilization, people have been searching for the most effective means of healing and, in their search for lack of another source, have turned to nature in all its manifestations: air, water, stones, earth, plant and animal life. Even in ancient times mankind has learned to recognize and apply plants that can heal various ailments. Archaeological excavations give us all the new facts and data on the application of the most ancient peoples of various plants for medicinal purposes. Over the centuries, medicinal plants accounted for the vast majority of all medicines used, only by the beginning of the 20th century they were forced to use synthetic, antibiotic, and later hormonal drugs. However, they can not replace plant-based medicines, which will always occupy a completely independent position among the means available to modern medicine. The therapeutic effect of medicinal plants is based on the presence in them of various biologically active substances, which when entering the human body determine this or that physiological effect. Till now a number of valuable medical preparations are made only from plants, as the biologically active compounds contained in them can not be obtained synthetically due to the complex structure of the molecule. For example, alkaloids and cardiac glycosides are of exclusively natural origin and are found in medicinal plants. Without even delving into complex scientific theories, it is possible to determine exhaustively the advantages of treating herbs and herbal preparations on their basis and why they will never lose their importance for medicine.

The irreplaceability of herbal preparations for the treatment of many diseases is due to a number of reasons:

biologically active substances of plants are fundamentally more related to the human body by nature than synthetic preparations;

in the course of a long evolution the person has adapted to their assimilation, his body responds better to the action of natural active substances;

natural, biologically active substances contained in medicinal plants are more easily included in the process of vital activity of the body, which means a greater degree of their effect on the body and bioavailability;

in this connection, cases of drug intolerance, manifestations of drug disease are quite rare;

preparations from plants, as a rule, have a wide spectrum of action and are active against microorganisms and viruses already acquired resistance to antibiotics and synthetic drugs;

with the use of herbal medicines shows the complexity of the action of natural compounds;

medicinal plants activate the internal resources and reserves of the body, and this is largely their therapeutic effect;with the optimal combination of medicinal plants with other drugs, therapeutic options expand, herbal preparations intensify the action of medications;

medicinal plants are indispensable in the prevention of various diseases and for the course of general restorative therapy. Preserved a great many ancient recipes for treatment with herbs, many of which have not lost their value even in our enlightened age of science and technology. Like a century ago, people use medicinal substances contained in plants in natural natural form.

Medicinal plants are very diverse in their chemical composition, principle and degree of effect on the body. Only if many people know about the treatment with medicinal herbs of our forests and fields, by far not everyone knows that plants grown by ourselves in the garden can become a reliable and effective medicine. In this regard, it is particularly interesting to dwell on the medicinal properties of greenery.

Spicy and aromatic plants, in addition to culinary purposes, are widely used for medicinal purposes, since they are mostly medicinal, due to their increased content of biologically active substances, essential oils, aromatic components that have beneficial effects on the human body.

Garlic, horseradish, onions, mackerel and mustard contain substances with antibiotic action.

Ljubistok, marjoram, parsley, celery, coriander support and stimulate the work of the kidneys, help to remove fluid from the body.

Anise, fennel, dill, cumin and horseradish increase the secretion of the stomach, cause increased salivation.

Kupyr, dill, parsley, sorrel, anise, coriander, watercress, tarragon normalize digestion, relieve gravity in the stomach, excite appetite. In addition to the obvious healing properties, the greens also have a mild general health-improving effect on the human body.

Even if the green can not serve as a direct medicine for a particular ailment, it is almost never excluded from the diet of a sick person, sitting, for example, on a strict diet, thereby diversifying his monotonous diet.

Greens for Diabetics: basil, lover, marjoram garden, parsley, rosemary, celery, thyme, dill, savory, tarragon. Greens with a salt-free diet: watercress, core, watercress, chive, parsley, celery, dill, garlic Greens with liver and gall bladder diseases: anise, basil, coriander, fennel, onion, onion-cut, lovage, marjoram, borage, parsley root, rosemary, cumin, dill, fennel, horseradish, savory, tarragon.

Greens in diseases of the cardiovascular system, after myocardial infarction: anise, basil, hyssop, coriander, chives, marjoram, borage, rosemary, thyme, cumin, dill, fennel, garlic, tarragon. Edema, caused by heart failure, removes the decoction of parsley seeds and infusion of root lyubistok. Greens with kidney disease, prescribed with a diet: basilica, thyme, charcoal, chives, lovage, marjoram, borage, hot pepper( cautiously), parsley root, rosemary, cumin, dill, fennel, horseradish,savory, garlic, tarragon.