How to use aromatic weapons in the kitchen
Le aromatic herbs should never be missing in the kitchen, as they give flavor to dishes, help digest better and allow you to reduce the use of salt.
Those who prefer aromatic herms fresh can pick up spontaneous ones or grow them in pots, on the balcony or terrace.
In this case it is good wash and dry them carefully and add them to dishes at the end of cooking, breaking them up with your hands to release the aromas.
Alternatively, the dried aromatic herbs, which can be bought at any grocery store or prepared at home.
Dry the aromatic herbs it's very simple, just follow these steps:
> wash and dry them carefully;
> place them in a cool and dry place, sheltered from direct sunlight and willing to small bunches upside down;
> after a few days, when they have lost their water content, lightly break the leaves dividing them from the twigs;
> keep them in glass jars, away from light and humidity.
Il coriander (Coriandrum sativum) is an annual herb that belongs to the Umbrelliferae family.
La plant coriander is native to the eastern Mediterranean area and grows spontaneously in the country. Grown in different areas of the world, coriander is used as flavoring and seasoning, but also in phytotherapy.
In the kitchen, i coriander fruits are used in the preparation of curry, while the leaves they are used like parsley. The dried leaves have a penetrating and pleasant aroma and are used, for example, to prepare falafel and hummus.
THEhelichrysum (Helichrysum italicum) is an aromatic suffrutice widespread throughout the country, belonging to the Compositae family.
The flower heads of the helichrysum are used in herbal medicine for the treatment of skin problems,gastrointestinal system and to quell coughs.
In the kitchen you can use fresh leaves instead: the leaves of helichrysum they have an aroma reminiscent of curry and can be used to flavor rice and vegetable dishes.
La mint it belongs to the Lamiaceae family and is widely cultivated in many areas of Europe for the extraction of menthol.
There are several varieties of mint: in herbalist's shop Mentha piperita leaves are mainly used for the spasmolytic, carminative and choleretic properties.
In kitchen species of mint with a less intense flavor than the peppermint variety, such as the pennyroyal. Its fresh leaves can be used to prepare sauces or to flavor pasta dishes, vegetable side dishes (especially aubergines and artichokes), omelettes, fillings and desserts.
La savory (Santureja montana) is a suffrutice of the Lamiaceae family, originally from the Mediterranean area and cultivated in various areas of Europe.
culinary use, the savory leaves are harvested in the summer during flowering and are used for flavoring sauces, cooked vegetables, salads and fruit salads.
Il thyme (Thymus vulgaris) is a plant that belongs to the Lamiaceae family, native to the western Mediterranean region, where it also grows spontaneously.
Thyme is widely used in herbal medicine for his property antiseptic and antibacterial, digestive, carminative, sarmolytic and diuretic.
In the kitchen the leaves to flavor risottos, soups, fish dishes, salads, cooked vegetable dishes.