Categories
Healthcare

Dictionary of herbal spices – part 2

Scandinavian salad 

Use 

It is a basic addition to sandwiches, salads, salads prepared with the addition of lemon juice, wine vinegar or mayonnaise and yoghurt sauces. Irreplaceable when decorating dishes. 

Qualities 

Her leaves have an exceptionally delicate flavor. Rich in vitamin A, C, iron and mineral salts. 

__

Here you can find supplements with herbs – CLICK

__

Sage 

Use 

It is used for fatty meat from mutton, pork, as well as poultry, goose, duck; Eel fish, herring. It is added to vegetable and meat salads, poultry stuffing, desserts and cakes. It increases the taste of dishes prepared using tomatoes, cabbage and peas. You can add it to pickling cucumbers. 

Origin 

He comes from the Mediterranean. 

Qualities 

It has a slightly bitter taste. It improves the functioning of the digestive system, reduces blood sugar levels. Infusions from sage relieve throat and skin inflammation. 

 

Chive 

Use 

Used for dishes made of potatoes, legumes, meat soups, roasts, fish, egg dishes, cottage cheese, sauces, sandwiches. Always as a fresh addition. 

Origin 

Grown in home gardens and plantations in Europe and Asia. 

Qualities 

Accelerates digestion, increases appetite, strengthens the stomach. It contains a large dose of vitamin C (50-100 mg 100 g leaves), moreover, carotene, vitamin B2, volatile oil with sulfur compounds, a large amount of sodium, calcium, potassium, phosphorus and iron. It lowers blood pressure. 

 

Thyme 

Use 

Most often for fatty dishes of meat, baked potatoes, sausages, eggs fried in bacon and cheese. It is perfectly suitable for dishes from legumes. Used for marinades, herbal vinegar, for pickling and marinating cucumbers. It is suitable for all dishes made of braised and baked tomatoes. Perfectly removes the unpleasant smell of sea fish. 

Origin 

It is widely cultivated in Europe and North America. It comes from the Mediterranean. 

Qualities 

It has a spicy taste and a refreshing aroma. Thyme herb contains many valuable for healthy substances, among others, with bactericidal properties, improving circulation. 

__

You can read also: Herbs to speed up metabolism

Categories
Healthcare

Dictionary of herbal spices – part 1

I invite you to read the information about different types of herbal spices and their use. 

__

Here you can find supplements with herbs – CLICK

__

 

Basil 

Use 

It is used primarily as an addition to tomatoes in any form – sauces, soups, purees, salads. It is also used for vegetable salads, with the addition of dairy products and seafood, legume soups, fish; poultry, pork, freshwater fish, omelettes, pizzas. 

Origin 

He comes from India. 

Qualities 

A spicy aroma and acidic refreshing taste ensured her great popularity. This plant contains active essential oils, vitamins A, C, B5 and elements calcium, potassium, iron, magnesium. It has a positive effect on digestive processes 

 

Botwinka 

Use 

First of all, the soup (beetroot) is known. It is also a supplement of salads. 

Origin 

Eastern and Central Europe. Mediterranean area. 

Qualities 

Botwinka is a very healthy vegetable. It contains protein, fats, carbohydrates, fiber, potassium (most among vegetables) calcium, phosphorus, iron, vitamin A, vitamin B1, vitamin PP and vitamin C. 

 

Coriander 

Use 

Fresh coriander leaves are a great addition to soups, sauces and Asian dishes. Ripe fruits are a spice used to preserve meat, peppers, cabbage. 

Origin 

Comes from the Mediterranean regions. 

Qualities 

It improves digestion, stimulates appetite, purifies blood, relieves spasms and strengthens digestion. 

 

Dill 

Use 

Young shoots are used for soups, salads, egg dishes, cottage cheese, stewed mushrooms and fish. It combines well with roast meat of lamb, veal or poultry. It can be enriched with a baking sauce, sprinkled with cooked vegetables with butter and seafood. Chopped leaves increase the advantages of omelettes and salads. 

Origin 

Comes from the Mediterranean regions. 

 

Magi (lovage) 

Use 

Applies to sauces (herbal, baking), soups (from legumes and vegetables), vegetables (beetroot, spinach, carrots), rice dishes, groats, poultry (boiled chicken), scrambled eggs, fried fish. Perfect for seasoning herb butter, salads, marinades, mutton. 

Origin 

It comes from the mountainous regions of southern Europe. 

Qualities 

It smells spicy, intensely. It is a medicinal and spice plant. Has choleretic activity, stimulates digestion. 

 

Marjoram 

Use 

Used for seasoning soups (potato, pea), boiled vegetables (potatoes, beans), sauces, meat dishes, pates, chopped meat. The seeds are used to rub poultry, mutton before baking. It improves the taste of mushroom dishes. Marjoram herb is included in the carmine mixture for children along with camomile, mint, legume, lovage root, dill, medicinal hyssop and marjoram herb. 

Origin 

It comes from the south-eastern regions of the Mediterranean. 

Qualities 

It has a strong spicy flavor and aroma. It stimulates the appetite, improves digestion, has calming properties. It is used in the treatment of asthma, insomnia, migraine also when there are mimic cramps, airway cramps, and digestive pains. gastroenteritis. In pharmacies there is a marjoram ointment used for nasal rhinitis in children. 

 

Lemon balm 

Use 

It is used for seasoning salads (from cucumbers), juices, vegetables and soups. Gives a specific flavor to fish and poultry dishes. Covering with fresh leaves of sea fish removes or soothes their specific smell. 

Origin 

It comes from the eastern Mediterranean regions. 

Qualities 

It has a strong, refreshing, slightly lemon aroma. Has a strengthening and calming effect, stimulates the appetite. It is often used against colds. 

 

Mint 

Use 

Herbal teas are prepared from it, flavored with spirit. It is seasoned with casseroles, roast mutton, lamb and chicken. It is added to stewed cabbage, carrots, peas and leeks. A small amount of leaves can be added to vegetable soups, fruit soups, herb soups, salads (fruit, cucumbers), marinades for meats, fish dishes and cheese. 

Origin 

He comes from China and Japan. It is a spice and healing plant. 

Qualities 

Mint leaves have a diastolic effect and are effective in diseases of the stomach with neurotic background. It has a pleasant, refreshing fragrance. 

 

Oregano

Use 

For seasoning vegetables tomatoes, peppers, eggplants, zucchini, onions, legumes; cheese, fish and crabs. Meat stew is also stewed with pork, beef, veal and lamb, meatballs and stuffing from minced meat; sauces (tomato) salads and soups. Is the basic seasoning for pizza and spagetti. 

Origin 

He comes from the Mediterranean. 

Qualities 

It has a touch, a delicate aroma and a spicy, slightly bitter taste. It belongs to the main spices of Italian cuisine. It perfectly harmonizes with basil, thyme and pepper. 

 

Parsley 

Use 

Eat the whole year. Apply to both sandwiches and salads, soups, sauces, meats, groats, rice, eggs, baked potatoes, meat stuffing for practically everything. 

Origin 

It comes from the Mediterranean areas. The roots and leaves contain vitamins A, C and E and an essential oil with a specific taste, aroma and healing properties. 

Qualities 

It is very impressive as a decorative element. It smells good and the taste speaks for itself. Causes that we are healthier, nicer (decoction brightens the complexion), helps to treat indigestion, anemia, lack of appetite, states of nervousness. 

 

Rosemary 

Use 

It is used for seasoning roasted meats, venison and fish. It is a great addition to sauces and dishes made of rice, vegetables and mushrooms. 

Origin 

Comes from the Mediterranean regions. 

Qualities 

It is characterized by a strong, spicy smell, slightly bitter taste. Rosemary leaves added to the bath have a refreshing effect. Decoction strengthens the stomach, nervous system, department, diastolic and cholagogue. 

 

Rucola (Rocket) 

Use 

It is used as a component of salads, addition to beans and green lettuce. The dishes give a slightly spicy flavor. Chopped leaves are added to cottage cheese, eggs, sauces and cold snacks. The leaves can also be steamed and eaten like a vegetable. The younger the leaves, the milder the taste. 

Origin 

Rucola comes from Southern Europe and West Asia. 

Qualities 

The plant was already known in ancient Rome, where it consumed spicy leaves and seeds as a spice. Rucola was also used in the form of a cough syrup. Currently the most popular and willingly used in Central, Eastern Europe, Italy, Spain and the Middle East. In India, Rucoli seeds are made of special oil used, among others, for preserving vegetables. 

__

You can read also: Herbs to speed up metabolism