Rosemary thyme. Mix of herbs in one pot. What is their difference

Another spice that I would like to talk about growing at home is thyme (thyme). A plant known to chefs, doctors and cosmetologists all over the world. The wide range of uses and uncomplicated care of thyme make it an ideal plant for growing in a pot on a windowsill.

The beneficial properties of thyme

The area of \u200b\u200bapplication of thyme is so extensive that it is impossible to describe all the methods in one article. First of all, this is the use of thyme in cooking as a seasoning. Thyme will perfectly decorate a dish of fatty meat, poultry, game, complement marinades and pickles. Hot homemade bread will become even more flavorful with thyme. And to make a real Italian pizza, add a couple of thyme sprigs to the dough while kneading. Just remember that thyme is a very strong seasoning, use with care, do not overdo it, so as not to clog the taste and smell with the seasoning alone. The beneficial properties of thyme are actively used in medicine. Thyme brewed in tea will relieve pain, cure inflammation, and soothe a cough. A warm thyme bath is useful for a person with respiratory diseases: the essential oils released from the herb are absorbed into the skin and treat the disease. And compresses with thyme will relieve pain in case of joint diseases.

How to grow thyme?

As with other herbs, there are two ways to grow thyme at home: from seeds and using cuttings. But unlike rosemary and basil, thyme seed germination is so great that this method is considered more optimal. Prepare a medium-sized pot for planting. Put a layer of drainage on the bottom, at least 3 cm. Cover the pot with earth, soil for cacti from a flower shop is suitable. Spray the soil with a spray bottle, place the seeds, sprinkle the rest of the earth on top, a layer no more than 1 cm. Spray the soil again, and place the pot in a slightly shaded place. Take the pot out to open sunlight when the sprouts are strong. Monitor the moisture content of the earth daily, do not allow it to dry out. You will notice the first shoots after 3 weeks, and after 2-3 months, transplant the strongest shoots into separate pots. To obtain thyme cuttings, wait until the end of flowering and cut off the shoots with a sharp knife. Prepare the pot by pouring a layer of drainage and soil into it, moisten the ground. Remove the leaves from the bottom of the shoot, plant the cuttings in a pot and sprinkle with earth. Before the first fresh leaves appear, water the plantings every 2 days, after - reduce watering. Make sure that the ground is not dry, but do not allow moisture to stagnate.

Thyme care

Caring for thyme is not difficult, it takes a minimum of time. The basic rules for caring for thyme are as follows:

• Watering the thyme is moderate. In nature, the plant lives on rocks; it does not need a very wet soil. But dry land will hurt. If the leaves turn yellow, add water.
• The warm sill of the south window is the perfect place for thyme. It is not afraid of the sun's rays, on the contrary, it grows more actively from them. In the shade, the plant slows down growth, it may not bloom.
• In winter, during the dormant period, it is able to survive at low temperatures on the balcony. However, make sure that the thermometer does not drop below 5 degrees. If the rest is not arranged forcibly, the flowering of thyme next year will remain in question.

• Thyme loves fertilizers, from March to October, apply top dressing a couple of times a week. Alternate complex mineral fertilizers and organic food.
• Loosen the soil around the bush regularly to oxygenate the soil. Thyme's root system is shallow, so be careful not to loosen deep to avoid damaging the roots.
• Take the first harvest of thyme after flowering.
• Perform sanitary pruning of thyme 2 times a year: in spring and after flowering. To do this, trim the shoots to the lignified part. This procedure will help form a beautiful, well-developed bush. However, if you are constantly picking the leaves for cooking, seasonal pruning can be neglected.

Growing thyme at home can be handled by a gardener with any experience. But with the use of thyme, doctors advise people with heart disease, or chronic diseases of the kidneys, liver, stomach and pancreas to be careful.

We are made of what we eat. Everyone knows how useful fruits and vegetables, seeds and nuts are, that they contain many vitamins and minerals, as well as anti-cancer substances, but few people think about the medicinal properties of herbs.

IMPROVING DIGESTION

A tempting aroma often appears in the kitchen only when a handful of aromatic herbs are added to the dish. This aroma promotes the secretion of saliva, which prepares the stomach for eating. The enzymes in saliva start the digestive process, helping the body break down fats and starches. If this does not happen before the food reaches the stomach, it will not be digested properly, and as a result, digestive problems such as constipation, diarrhea, and flatulence will appear.

What to use: thyme, rosemary, oregano, mint

ANTICANCER

Many plants contain flavonoids, nutrients known for their anti-cancer properties as well as preventing heart attacks. Research by American scientists has shown that flavonoids help vitamin C work more effectively as an antioxidant, neutralizing free radicals that contribute to cancer.

What to use: onion, rosemary, sage, thyme, chamomile, dandelion, ginkgo, green tea.

Some plants contain terpenoids, potential antioxidants known to inhibit tumor growth.

What to use: cumin, curly mint, dill, coriander, lavender, rosemary, sage, thyme, lemongrass, chamomile, basil, rosemary, mint, cardamom, celery seeds, fennel, and peppermint.

NATURAL ANTISEPTICS

There is evidence that many herbs are antiseptic. Historians say that before refrigerators were invented, large farms stored cold meat in cellars wrapped in fresh sage leaves to preserve it. After the hunt, fresh game was hung out with bunches of thyme to make the meat more tender. Thyme was used not only to add flavor to meat, but also for its antiseptic properties, which prevented stomach upset when eating this game.

What to use: thyme, sage, rosemary and bay leaf

STRENGTHENING THE IMMUNE SYSTEM

Herbs rich in flavonoids also have anti-inflammatory properties: onions, rosemary, sage, thyme, chamomile, dandelion, ginkgo, green tea. Garlic is very beneficial for the immune system as it stimulates the cells that attack the infection.

HEALTHY HEART

Garlic, like onions, is not usually considered a herb, but according to Jackie McVicar, they are. Studies have shown that garlic helps with heart attacks by lowering blood cholesterol levels.

What to use: garlic

A substance known as catechin is also known for its cholesterol-lowering properties.

What to use: green tea

Some herbs contain anthocyanin, the pigment responsible for the red, pink, purple, or blue color of some flowers and fruits. Anthocyanin also lowers bad cholesterol and thus provides protection against heart disease.

What to use: rosehip tea

Using herbs with strong aromas reduces the need for salt, and reducing salt intake reduces the risk of heart disease.

What to use: cumin seeds, coriander, cumin, rosemary, oregano, sage, and thyme.

MEDICINAL PROPERTIES

Many herbs are known for their medicinal properties... For example, keeping a pot of aloe in the kitchen is very helpful in case of burns. You just need to break off a piece of the leaf and grease the wound with sticky juice so that a blister does not appear.
Homemade teas made from one teaspoon of dried herbs or two teaspoons of fresh herbs to one cup of boiling water also help.

What to use:
chamomile for insomnia;
dill and peppermint for digestive problems
elderberry flowers for colds;
lemon balm for tension and headaches;
rosemary to improve concentration and bad breath

BE CAREFUL

Some herbs are contraindicated in pregnant women if you are trying to conceive a child or are suffering from any medical condition. Overuse of certain herbs, such as rosemary, sage, sorrel, and thyme, can be harmful to health. Before using large quantities of herbs, you need to consult a specialist.

The Scarbor Fair as such no longer exists. But a number of countries hold a national holiday dedicated to this event. In 2006, as part of the Scarborough Fair, the Heritage of England festival was held.



The song "Skarbor Fair" tells about the request of a young man to his beloved - to accomplish impossible tasks. And if these tasks are completed, love will return. The song is often performed in a duet with a woman who assures her lover that she will complete these tasks.



There were many versions of what the refrain repeating in each verse means - “parsley, rosemary, thyme and sage” - there were many, as well as the meaning of the song itself.



Perhaps the song is closely related to the plot of the old Scottish ballad "Elven Knight", where the girl is also forced to perform difficult tasks (from the collection "Children's Ballads"). The refrain of the song may have been borrowed from the folk ballad “Wise Riddles”.

There is a version that we are talking about the Black Plague, since the composition of the listed herbs in the Middle Ages was included in vinegar, which was used to save themselves from this disease. With these fragrant herbs, they also fumigated the premises from the smell of death, treated corpses, because in the Middle Ages, it was believed that the plague spreads through the "pernicious spirit."



It is possible that the listed herbs are magical means that revive tender feelings. All of these herbs were widely used in cooking and medicine during the Middle Ages. But refrains listing various plants are found in many folk songs (both European and Russian).

The song had dozens of variations by the end of the 18th century. Only a few of them are being performed in our time. " (translated from the English Wikipedia by L. Vnukova)

"The character on whose behalf we are talking is a man abandoned by his beloved. Despite the fact that the song deals with the paradoxes facing him in an extremely refined and poetic style, this is a folk song written by a far from noble author. Medieval sophisticated ideal of the romantic love, sung by chivalry and nobility, assumed that the gentleman loved the lady and worships her estrangedly and from afar. There could be no question that such love could be mutual. (...) The author of the song offers his beloved impossible tasks, trying to explain that love sometimes requires solving problems that seem completely impossible at first glance. The singer asks her to end these impossible tasks and return to him to ask for his hand. This is a somewhat strange proposal, especially since in those days for people of any class the situation when a woman asks for a man's hand seemed more than a false step. However, the scene fits into the context of the song, in which there is nothing th impossible.



The herbs parsley, sage, rosemary and thyme, which are repeated in the second line of each verse, become the key theme of the song. Although this does not mean anything to modern man, herbs told the man of the Middle Ages as much as scarlet roses did to us. They simply symbolize the virtues that the singer wants to see in himself and in his beloved and which will help her return to him.



Parsley (parsley; petroselinum crispum). Adding parsley leaves to your food makes it much easier to digest heavy vegetables like spinach. In addition, it relieves bitterness, and medieval doctors used it equally to relieve spiritual bitterness.



Sage (sage; salvia officinalis). A sign of strength and strength.



Rosemary (rosemary; rosmarinus officinalis). Devotion, love and long memory. Ancient Greek lovers gave rosemary to their loved ones, and the custom of decorating the bride's hair with sprigs of rosemary is still preserved in England and in some other European countries. This plant also symbolizes intelligence and discretion. The healers of ancient Rome advised those who had difficult mental work, for example, exams, to hide a small bag of rosemary leaves under the pillow. Rosemary is associated with female love: it is very strong and sturdy, although it grows slowly.



Thyme (thyme; thymus vulgaris). Legend claims that on the night of Midsummer's Day - mid-summer - the king of a fairy land dances in the thickets of thyme with all his subjects. But in fact, thyme is mentioned here because it symbolizes courage. At the time this song appeared, the knights before the battle put on their shields covers with the image of thyme, embroidered by their ladies as a symbol of bravery.



So, it becomes clear what the deceived lover wants to say by mentioning these herbs. He desires his beloved tenderness to soften the bitterness that has appeared between them; the strength to remain steadfast during their separation; devotion to stay with him all this lonely time and, paradoxically, the courage to fulfill her impossible tasks and return to him as soon as the opportunity arises. "(Andrey Fomenko, 2001.)



...................................



And some information about the properties of the plants listed in the song (* according to the Internet):



THYME

“The Latin name of the plant - thyme - translates as“ spirit ”,“ strength ”.

In the Middle Ages, alchemists attributed magical properties to thyme. In pagan times, the Slavs used this herb in rituals. It was believed that thyme instills courage in those who eat it and carry it in amulet. Cowardly warriors in the time of the ancient Greeks were given a decoction of thyme before the battle.

The ancient Slavs called thyme incense. Incense means incense. Dedicating incineration to the gods, the pagan Slavs put Thomas on the fire and burned it.



With the advent of Christianity, the incense got another name - Bogorodskaya grass. The plant was used for decoration in churches, for fumigation of premises to drive out evil spirits. In the Middle Ages, crushed thyme powder was used for fainting. The ancient Greeks revered thyme as a divine herb capable of restoring life.



In knightly times, the image of a sprig of thyme surrounded by bees served as a decoration for the crusaders.



Research shows that the herb contains an essential oil. Its constituent part is thymol - a substance with a bactericidal effect. "



ROSEMARY

“Since ancient times, various magical properties have been attributed to many herbs. Rosemary is no exception. The planet under the influence of which this plant is located is the Sun. IN Ancient Rome and in ancient Greece, the smoke of burning rosemary filled temples and houses. It is believed that the smell of this plant can calm a nervous person, help put feelings and thoughts in order. (...) This plant has long been considered one of the magical powers, capable of protecting a person from various types of damage and the evil eye.



The aroma of the oil of this plant can significantly improve a person's mood. In the morning, inhaling this aroma, you can quickly and easily get rid of the state of drowsiness. Rosemary can easily be called a "cure for laziness". The oil of this plant is an excellent assistant in the fight against the general weakening of the body's forces. Rosemary is able to give courage to a seemingly very quiet person, can greatly reduce the feeling of shyness, and help overcome feelings of self-doubt. Also, this plant is considered an excellent tool for improving memory. It has been noticed that students often use this plant during exams. According to them, this not only inspires a sense of confidence, but also greatly improves the process of mastering the educational material. "



SAGE - “How many medicinal plants are there on Earth? Hippocrates, the great ancient Greek physician, knew 230 species of medicinal plants. The ancient Roman physician Galen described 300 varieties of green healers. The natural scientist of Ancient Rome Dioscorides (Greek by origin) knew about the healing properties of 400 types of plants. Today, botanists and doctors have 25 thousand medicinal plants! (...) There are many different grasses, trees and shrubs around us, the properties of which are not fully understood. (...)



Science cannot yet indicate the exact date when sage was recognized as a medicinal plant. Its use probably dates back to prehistoric times. The fragmentary information that has come down to us about the use of sage in the ancient world and the Middle Ages suggests that this plant had already enjoyed a certain popularity by the time the first civilizations emerged.



It is possible that sage was already widely used by the ancient Egyptians, who were famous for the art of preparing all kinds of drugs from plant materials. Hippocrates was amazed at how knowledgeable the Egyptians were in the merits of certain plants.

The Romans were famous for their special care for body hygiene. The famous Roman baths (baths) were a whole city in which many townspeople spent almost their entire lives. Herbal baths were highly prized in ancient Rome, and some Romans argued that there was nothing better for human health. It is possible that some of the recipes for sage baths came to us from antiquity.



In the Middle Ages, sage was perceived as a panacea, that is, a cure for all diseases: none of the medicinal plants known to medieval alchemists used a wider range of applications. The incredible excitement around sage gave rise to many all kinds of legends about this plant, magical properties were attributed to it. The herb became widely used for occult purposes by sorcerers and witches. As far as is known, sage was used by alchemists to obtain the "philosopher's stone" - this is how many scientists called a mythical substance that has the ability to turn any base metals into gold.

But over time, chemical science refuted the ideas of medieval alchemists about the possibility of the existence of such a fantastic substance. (…) Modern science is forced to admit: the disclosure of the mysteries of sage and the full use of its properties are still ahead. (...)



Sage is very healthy. Suffice it to say that one teaspoon of this plant contains 2.5 g of medicinal substances. It helps with many diseases, having the following properties: anti-inflammatory, antiseptic, hemostatic, emollient, astringent. Due to its qualities, sage is used in modern pharmaceuticals, used in the perfumery and cosmetology industry "(From the book of II Dubovin" Healing Sage ")



PETRUSHKA -

“Its medicinal and beneficial properties are unlimited. Parsley is often used in folk and traditional medicine and helps to get rid of many ailments. Parsley is extremely rich in nutrients and minerals.

In terms of the content of ascorbic acid (vitamin C), it surpasses many fruits and vegetables. 100 g of young green shoots of parsley contains approximately two daily values \u200b\u200bof vitamin C. This is almost 4 times more than lemons. Parsley contains a large amount of kerotine, and this indicator is not inferior to carrots. It is important that 100 g of parsley contains two daily norms of provitamin A. Parsley is rich in vitamins B1, B2, folic acid, as well as salts of potassium, magnesium, iron, and enzyme substances. Parsley also contains inulin, which regulates blood glucose metabolism. "



“PETRUSHKA is a grass of multifunctional value. Of course, it is common knowledge that it is used in cooking, but it also has magical propertiesthat the truth is still considered a controversial issue. (…) Their clear advantage is that they are always at hand. (…) Some recommend using it, mixed with jasmine oil, to attract a beloved, still others - to increase fertility, and still others associate parsley with death. These beliefs come mainly from European knowledge. "



And a little about Medieval cuisine:

“Spices were an integral part of medieval cuisine. Moreover, it makes no sense to distinguish between seasonings for the poor and seasonings for the rich, because only the rich could afford to have spices.



The easiest and cheapest way to buy pepper was. The import of pepper made a lot of people rich, but also many, namely those who cheated and mixed dried berries into the pepper, brought them to the gallows. Along with pepper, the favorite seasonings in the Middle Ages were cinnamon, cardamom, ginger, and nutmeg. Saffron deserves a special mention: it cost even several times more than a rather expensive nutmeg (in the 20s of the 15th century, when nutmeg was sold for 48 crucians, saffron cost about one hundred and eighty, which corresponded to the price of a horse).

Most cookbooks of that period do not indicate the proportions of spices, but based on books of a later period, we can conclude that these proportions did not correspond to our today's tastes, and dishes seasoned, as it was done in the Middle Ages, might seem very sharp.



Spices were not only used to show off wealth, they also overpowered the smell of meat and other foods. Meat and fish stocks in the Middle Ages were often salted so that they would not deteriorate as long as possible and would not cause disease. And, consequently, spices were designed to drown out not only smells, but also the taste of salt. Sour wine was sweetened with spices, honey and rose water so that it could be served to gentlemen. (...)



Greens - herbs were used that we will not remember today.

We, as before, know and appreciate the magical properties of parsley (a favorite greenery in the Middle Ages), mint, dill, caraway seeds, sage, lovage, savory, fennel; nettles and calendula are still fighting for a place in the sun and in the pot. But lily flowers or beet tops were also eaten. (...) "(http://www.westfalen.ru/forum/viewtopic.php?f\u003d7&t\u003d16)



.....





It is worth paying attention to another plant in the song, which, without a doubt, carries a symbolic meaning, as well as the very act of weaving (shirt) -

Sycamore: "First of all, it is necessary to clarify what kind of tree we are talking about. The fact is that the names" sycamore "," sycamore "," sycamore "and" sycamore "are used to denote a number of plants (trees). In particular, sometimes this is the name of some trees of American origin, first of all, water glider (Planera aquatica), western plane tree (Platanus occidentalis), sycamore or pseudoplatanus maple (Acer pseudoplatanus) .This practice is quite legitimate, but the names of these plants should be written with the letter "a ”, Ie“ sycamore ”or“ sycamore. ”(...) For the ancient Egyptians, sycamore was one of the plants that are a symbol of the Tree of Life. (...) The goddess or mistress of sycamore is Hathor, the great goddess of Heaven, fertility and love.Hathor lives in the trunk of this tree, standing on the path to another world, and feeds the dead with the juice and fruits of sycamore.A person, having tasted the gifts of Hathor, receives new spiritual strength and the ability to move on, continuing the great journey into Eternity. (... ) "

Music and words, you can watch and sing :))

Scarborough Fair Map

And here are photos of the revived fair (2007)

A selection of ballads of that time

Rumor has it that the air of the province of Provence is so generously filled with bright aromas of herbs that even those who were indifferent to gastronomy are ready to cook! The cuisine of Provence is the most spicy of all the regional culinary trends in the country, the trendsetter of culinary fashion. Thyme, savory, basil, rosemary, tarragon, sage, oregano, marjoram. Each of these herbs has its own character, and together they merge into a single unique bouquet, known throughout the world as Provencal herbs.

Rosemary

The shrub with the poetic name "sea dew" is the most "arrogant" of the herbs that make up the Provencal bouquet: a very rich resinous-coniferous aroma is carried by dense, almost needle-like leaves. When dry, they retain their aroma just as well. Therefore, rosemary is added very carefully to ready-made dishes and to spicy mixtures so as not to kill other smells. But for lamb and game, especially in a company with garlic, it becomes an excellent addition. The aroma of the plant is also interesting when combined with cheeses and grapes. And the woody shoots turn into wonderful "skewers" for grilling fish or seafood. Rosemary feels great not only in its native Mediterranean: a bush brought from Crimea will take root well in the garden, and for the winter it can be moved to a pot.

Basil

Today it is difficult to imagine Greek, Italian, French or Caucasian cuisines without the spicy herb, still nicknamed "royal" by the Greeks. Basil with green leaves is grown in the Mediterranean bowl, in the Caucasus with purple leaves. Continuing the journey to the East, it is worth mentioning "Japanese basil", perilla: its smell is similar to basil, but it is distinguished by a slightly sharper camphor hue. For drying, you need to choose green basil: it retains its aroma much better than purple.

Thyme

The Latin name for the plant, thymus, comes from the Greek thymiama (incense), as the ancient Greeks used it as a fragrant incense in temples dedicated to Aphrodite. The creeping shrub with small leaves has many more names: thyme, Bogorodskaya herb, incense, hog pepper, lemon scent ... The thing is that the thyme family is quite branched. Creeping thyme is used as a seasoning for meat, fish, or a base for fragrant medicinal tea. Caraway thyme goes well with garlic and wine. More delicate lemon thin spice for fish, seafood and sweet dishes. Thyme is harvested by cutting off the shoots with a knife or scissors. The dried bouquet is stored in a linen bag or in a glass jar.

Savory

Savory with thyme are not synonyms, although the plants are related members of the lamb family. Savory has a stronger peppery aroma, which is especially pronounced in combination with marjoram. The spicy-aromatic bouquet of savory is complemented by a tangible bitterness, therefore, when used independently, the herb is not ground, but put in whole leaves. Marjoram

The spice without which the Provencal cuisine would be incomplete! It is used in meat and fish dishes, vegetable stew and soups. And besides that, it is loved by sausage manufacturers (it gives an appetizing smell and helps to cope with fatty foods), as well as winemakers and brewers. The strong, but subtle aroma of marjoram is unstable, therefore, when used independently, the spice is added to the dish before being ready.

Oregano

The Slavic name of this plant, oregano, unambiguously indicates a strong aroma. But the Greek name oregano is still more romantic: it translates as "joy of the mountains." The smell of the spice is similar to marjoram, only fuller and stronger. In addition to traditional meat and fish, oregano is good as a seasoning for mushrooms that do not have their own pronounced taste. It is best to eat only oregano leaves, no stems or flowers.

Tarragon

The herb, also known as tarragon, is a relative of wormwood. However, the successful alliance of tarragon aromatic substances practically does not contain bitterness, which makes it possible to prepare excellent infusions and lemonades from the plant. But as a seasoning for meat, tarragon must be used carefully, otherwise the bright taste of the spice will overpower the rest of the components of the dish. Fresh and dried tarragon leaves taste different. Part of the "green supply" can be dried, part can be put in the freezer: the same plant will give seasonings with different aromatic shades.

Sage

The popular Mediterranean spice is practically not used in Ukrainian cuisine, so the plant with fluffy and fragrant leaves is familiar to us mainly as a medicinal one. But sage is so good on a plate! It pairs deliciously with garlic and lemon zest, which in turn pairs well with fish and poultry. In cooking, it is best to use fresh sage sprouts to remove after cooking. The chopped dry sage in the cooked dish may taste too bitter.

Chicken in provencal herbs

• Chicken 1.5 kg
• Bow 2 pcs.
• Garlic 3-4 cloves
• Tomatoes 2 pcs.
• Olives 200 g
• White wine 100 g
• Provencal herbs 2 tsp
• Olive and butter
• Salt pepper

Divide the chicken into portions, season with salt and pepper, fry in olive oil until golden brown. For flavor, add a little butter and fry the meat for a few more minutes. Then pour white table wine into the pan and let it evaporate.

In another pan, fry the onion cut into half rings until translucent, add the chopped garlic (remove the core of the clove beforehand), olives and Provencal herbs. When the onion and garlic are lightly browned, put the chopped tomatoes without the skin and seeds, stew the vegetables for 5 minutes.

Mix chicken with vegetables, simmer over low heat for 10-15 minutes. Garnish with fresh herbs when serving.

During the summer, you can buy fresh herbs from the market or from your grandmother near the metro without any problems. But you can also grow them in pots yourself.

Growing herbs is a great opportunity to experiment a little with them in the kitchen - after all, the perfect way to change the taste and aroma of well-known dishes.

They treat herbs for cooking as with other herbs: rinse, grind and store for as little time as possible so that they do not lose their unique properties. The unused portion of the greens is wrapped in a dampened paper towel and plastic wrap and placed in the refrigerator.

Spicy herbs are chopped on a plastic cutting board (wood absorbs juice) with a wide, sharp knife. You can also use a special semi-circular shredder with a double handle. The softer the dish, the thinner the leaves are cut.

This is done immediately before using them. Basil or lemon balm, best served raw. Thyme, oregano, rosemary, and marjoram need warmth for the aroma extracted from them to penetrate into the food.

Oregano

Full of character... It is also called wild marjoram or oregano. It has a strong and slightly spicy flavor. Oregano (long known in Greek and Italian cuisine; used, in particular, for most types of pizza) adds expressiveness to vegetable dishes. And it has a very good effect on the taste of meat, especially the one that is fatter (lamb or pork).

The oregano seasoning also enhances the flavor of pea and bean dishes. This plant loves the company of other spices: garlic, thyme, basil. But it requires careful dosage: used in excess can make the dish become bitter.

Thyme

Spice King... It became especially popular when the fashion for Mediterranean cuisine reigned in Russia. Contains thymol (an essential oil), which adds a slightly pungent note and a refreshing aroma, and makes it easier to digest fatty foods.

Thyme is seasoned with all types of meat (including tender ones like veal or rabbit meat), venison, poultry (especially turkey, duck and goose).

But it is also worth mentioning another use of this spice: finely chopped greens can be added to scrambled eggs, soufflé, omelet, stewed vegetables, potato pancakes. It tastes great when baked from it into bread or dry yeast buns.

Marjoram

Not just pea soup. A favorite of Polish cuisine. Although it is most often used dried, fresh marjoram is also worth trying. Moreover, because of its interesting, delicate smell and taste, it can be used more widely.

Traditionally, it is added to dishes made from cabbage, beans and peas, but it is also used to season fatty meats (for example, lamb or pork) and poultry (ducks, geese) and tripe.

Fresh marjoram is also ideal for boiled eggs, cottage cheese, salads with mayonnaise, sour cream sauces, soups. Greatly enhances the taste of fried sea fish and seafood.

Rosemary

Expressive taste... The characteristic pin-leaves have a refreshing, bitter-spicy taste and mild aroma. Rosemary is used for dishes that require stronger aromas, as well as fish, meat (especially lamb and pork), and game.

Garlic is also worth adding, because rosemary goes well with it. Vegetables baked with rosemary also taste great, such as potatoes, courgettes, eggplants.

You can season them with mushrooms (fried or stewed), as well as flavor olive oil, liqueurs and vodka, the so-called gastric.

Basil

Versatile and reliable... Contains a lot essential oils with a pleasant, sweetish note. The prepared dish, to which basil is added, smells delicious from afar. This herb is suitable for most dishes.

It is a reliable companion, especially for tomatoes - served raw, stewed or baked. It is also used as an ingredient in many sauces such as Italian pesto (with olive oil, parmesan and pine nuts).

Fantastically enriches the taste of cottage cheese, salads, vegetable stews, vegetable soups. Basil-flavored vinegar can be used to marinate meats and vegetables before grilling or baking. The leaves are great for decorating salads.

Melissa

Sweet scent... The so-called lemon variety of this plant is used in the kitchen. Named after a scent that actually resembles lemon. This aromatic addition is used to produce mainly ice cream, cakes, creams and drinks.

Scented leaves can also be added to fruit salads and soups. Melissa is suitable not only for seasoning sweet, but also sophisticated dishes. It goes well with green salad, asparagus beans, red pepper, white cheese, veal, lamb and poultry.

Works very well as an addition to the filling in chicken. Improves the taste of boiled and fried fish (lemon balm leaves can not only be added to the dish, but also the fish can be wrapped in them, thereby reducing too intense smell).

Dear blog readers, what fresh herbs do you use when cooking, leave comments or reviews below. Someone will find this very useful!

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