Herbs are culinary. Spices. How to choose quality herbs
Refined rosemary with the aroma of pine forest, silvery sage with piquant astringency, soft bitter thyme - spicy plants are priceless in the culinary art!
They give the dishes sophistication, fragrant, enrich with an unusual flavor. However, one extra leaf can give a tasty dish an unpleasant pronounced bitterness ...
Even the ancient Greeks used fragrant cultures as a flavoring of drinks, for the treatment of bronchitis, and gave them magical properties. In spices, glucosinolates are especially valued. They give plants a spicy bitterness, which can be clearly tasted in white cabbage and arugula. These substances prevent the appearance of cancerous tumors, increase appetite and give dishes an unusual aftertaste. However, spicy herbs disrupt the work thyroid gland, they are not recommended for pregnant women and hypertensive patients.
Spicy plants subtly emphasize the aroma and taste palette of culinary masterpieces: salad, dessert, broth, main course. For example, take a look. Each leaf has a lot of essential oils, which quickly dissolve in vegetable oils and alcohol, giving dishes and drinks a rich aroma and aftertaste (which should be considered during preparation). However, one small twig can spoil the most exquisite dish, so you need to use fragrant crops with extreme care.
How to apply
- leaves are good only in small quantities;
- with prolonged heat treatment, the delicate aroma and taste disappears, giving way to bitterness;
- spices are added to fried, stewed, boiled, baked, cold dishes;
- used for canning, pickling, pickling vegetables, fruits, berries, mushrooms;
- fragrant leaves should be more carefully combined with other herbs so as not to get a pun on tastes;
- dry leaves should preferably be stored in a closed opaque container for less than one year.
- In order to competently combine spicy herbs with the rest of the ingredients of the dish, it is worth considering their culinary features ...
Here is a list of the main spicy rights used in cooking. You are probably familiar with these names.
Marjoram - spice of delight
The plant was rated Ancient Greece: thrown into wine and prepared beer, used instead of snuff. It was believed that the grass gives courage, strength, brings joy with love, heals nervous diseases. In distant Egypt, bouquets of marjoram were given, showing their admiration. Now the spice is added to various dishes, fillings, minced meat and vegetables, drinks, to flavor vinegar, vegetable oils and alcohol.
Marjoram bewitches with its sweet-spicy, burning taste and persistent, spicy, slightly camphorous aroma. The herb is a bit like a mixture of mint, cardamom, oregano and pepper. Such a complex smell can ennoble any dish, complement it with festive notes.
Marjoram is irreplaceable for preparation of sausages, cheeses, bakery products. It gives the meat a pleasant specific aftertaste, making it more tender and piquant. Often added to desserts, ice cream, fruit juices. Universal spice will effectively ennoble legumes, sour-milk, potato, mushroom dishes. It is great in combination with tomatoes, spinach, eggs, poultry, sauerkraut, lemon. The plant will give original notes to fried potatoes, sauted zucchini and eggplant, baked pork, goose, ham, duck. Marjoram is desirable to supplement all fatty and heavy dishes so that the products are safely absorbed by the body.
The spice does not harmonize too well with other aromatic herbs, but it can be combined with sage, thyme, oregano, bay leaf, cumin, allspice, basil. A pinch of dry marjoram should be added to roasts, stews, soups, sauces, salads, pizza. Its leaves are added when baking fruits and root vegetables, during the preparation of fruit and vegetable sorbets. With the spice, delicious broths (boiled meat), game pastes, especially from hare, are obtained. It is used in special diets instead of salt to muffle the insipidity of food.
Oregano (oregano) - the highlight of Italian cuisine
Oregano gives intriguing notes to dishes, it is especially combined with fried chicken, fresh and baked vegetables, sour-milk products in an original way. The spice is considered a relative of marjoram, only much spicier, richer, with a tart and spicy-bitter taste. There are several varieties of oregano in the world (Sicilian, Greek, Syrian), which differ slightly in taste and complement the dish in different ways.
Oregano practically does not combine with other herbs, however, together with marjoram, basil, thyme, pepper, it harmonizes perfectly. Cooks recommend adding it to marinades with garlic. It gives a fragrant shade to game, pork, lamb, duck, especially if you fry over an open fire in a whole piece or cook a barbecue. Cooks throw in various minced meats for meat dishes, season river or sea fish.
Oregano adds an exquisite aftertaste and subtle aroma to fried potatoes, seafood, shrimp sauces, pastas, bruschettas, pates. Spanish chefs add to tomato, vegetable soups, Siberian - in curd, egg, meat fillings. Baked dishes turn out charming, canned vegetables, mushrooms and fruits (it is enough to throw half a teaspoon of dry spice per liter container). Oregano is good in a salad, especially with capers, sun-dried tomatoes, olives, champignons. The spicy plant uplifts the mood and tone, because it was not for nothing that the ancient Greeks symbolized it with joy and happiness.
Sage - silver spice
The spice was a symbol of health and the birth of life back in distant Egypt (girls were given juice to drink it). Sage infusion gives strength to curls, strengthens roots, improves mental activity. However, eating fragrant grass for more than 3 months is undesirable. Do not use it for nursing and expectant mothers.
Sage has a bitter aftertaste and astringent smell, therefore, after cooking, it is advisable to remove its leaves. The spice goes well with rosemary, thyme or garlic, only in small doses. The fresh leaves of the silver-fringed herb are thoroughly washed before consumption to remove insects and dust particles.
Sage goes well with meat products: poultry, beef, rabbit, game. Fused or hard cheese, any cold meat, boiled eggs, rice, fried or boiled fish, pasta, mushrooms and vegetables, together with the spice, acquire a refined flavor range. Grass is thrown into cabbage, potato and egg fillings for pies, omelettes, minced meat for cutlets and meatballs, during the preparation of jam, confectionery masterpieces, bread, various drinks, canned fish. If silvery leaves are fried in butter, then there will be no better garnish for a meat dish! A couple of sheets will give the salad special notes and aesthetics. Sage is often used during pickling or canning, but do not forget about the strict dosage.
It is desirable to collect the plant from summer to October: during this period, there are much more healing essential oils. Some varieties give dishes savory fruity notes, which should be considered during cooking. The nutmeg plant has a more spicy aroma with a rich aftertaste, so it will perfectly complement dishes with red meat and fish.
Tarragon (tarragon) - amazing freshness
Tarragon attracts with an unusual aroma with hints of anise and refreshing mint. Its taste is quite spicy and piquant with a slight spiciness and without bitterness, which is inherent in representatives of the wormwood genus. Thin and long leaves look great in vegetable salads, especially with colorful tomatoes, tomato juice, kalamata olives, capers, regular mozzarella or buffalo. The spice is good for potato, fish and meat cold appetizers.
Tarragon is often used by French chefs to make Béarnais (egg-and-butter) sauce. Grass is added during the preservation of mushrooms, cucumbers with tomatoes, zucchini, bell pepper, eggplant, and also rearrange apples with pears in preparation for urination. The fragrant herb is often thrown into desserts, used in place of mint for a refreshing effect.
Tarragon perfectly sets off stewed, boiled fish, seafood and crustacean dishes, poultry and veal, lamb and mutton, pork and offal. Here with the addition of this spice. Also added to hot, cold soups (even okroshka), pilaf, aspic, fermented milk products.
Tarragon is good with beans, asparagus, mushrooms, eggs. Originally harmonizes with other spices: ginger, celery, garlic, oregano, cumin, cilantro, sesame, basil. If bright green leaves are sprinkled with lemon juice, then the spice will become more saturated and fragrant. It can be mixed in during the preparation of herbal butter to add savory notes and smooth out the specific greasy taste. Tarragon is used to make cheese, herring, pickled mushrooms.
Meat is rubbed with fresh grass, game is especially tasty. The spice slightly muffles the specific notes of the product, giving it a special aftertaste. It complements the mustard perfectly. Originally obtained in combination with cauliflower and smoked meats. The plant is consumed dry (no more than a month), as well as frozen and fresh.
Rosemary - spicy needles
Rosemary has a very attractive and rich resinous aroma with delicate sweetness and coniferous notes. The plant should not be added to in large numbers, and after cooking, it is advisable to remove the leaves, otherwise the ingredients will acquire an unpleasant mint flavor and bitterness. Cooks do not recommend seasoning shrimp, squid, salmon and other products with a delicate palette. To emphasize and ennoble their pleasant aftertaste, it is also better to put a few sprigs of thyme.
Due to its spicy, spicy taste, rosemary should not be thrown into the dish along with bay leaves, but can be combined with other spices. Coarsely chopped onions with sprigs of thyme and coniferous grass are a great “cushion” for roasting meat and fish dishes. After frying, the products are laid out on prepared spices with vegetables and put in the oven. The dish is filled with an exquisite aroma of plants and bulbs.
Rosemary is great fatty foods, effectively complements it and helps to safely assimilate. It comes out especially tasty with lamb, duck, goose, pork. The spice removes the specific notes of sea fish and rabbit. Stems with delicate green and dense leaves are thrown onto the coals to give the barbecue a special flavor and disinfect the air. plant attached special taste grilled figs, apple jelly, pizza, all kinds of sauces, fruit salads. Check out the recipe.
Rosemary is an excellent component for making savory pastries, wine punch, pickling and marinating. Cooks are gradually adding to vegetable, bean soups, minced meat (for cutlets and meatballs), all kinds of marinades (including for soaking game). The spice goes well with vegetables: eggplant, potatoes, tomatoes. Here . Gives special notes to mushrooms, beans, cheese, spinach, cabbage and cauliflower.
Valuable rosemary grows beautifully on the balcony. It fights carcinogens, improves heart function, strengthens hair, rejuvenates and cleanses the skin, and increases appetite. According to the ancient Greeks, it brings happiness, improves memory and mental activity. However, the plant is undesirable for pregnant women and hypertensive patients.
Thyme (thyme) - the medicine of the ancient Sumerians
The herb has a bright aroma, reminiscent of cumin and anise, and a burning, pungent, bitter taste. Thyme will perfectly complement any dish: it will give a charming aftertaste to sweet dishes, it is indispensable for cooking seafood and delicate fish. The spice reveals its bouquet when heated for a long time, so it is added to dishes at the beginning of cooking.
Cooks do not recommend chopping thyme leaves so that the dish does not acquire excessive bitterness. However, by mixing finely chopped spice with feta, you get a spicy cheese mass - an interesting addition to vegetable salads. The aromatic component is added during the preparation of tapenade (French sauce based on olives), focaccia tortillas, pizza, tomato and creamy dressings, pates. The plant is often used to flavor baked dishes: pumpkins, eggplants, tomatoes (including dried ones), meat products, potatoes. Often complemented with veal Carpaccio. The spice goes well with lamb, rice, pasta, eggs, any bird. Adds zest to dishes of beans, lentils, offal, cabbage, mushrooms. Beautiful leaves are mixed with breading to give the semi-finished products an exclusive touch. Flavored black tea.
The plant is great in combination with dill, they are often added during the preservation of tomatoes, squash and cucumbers. The spice is used to make marinades, homemade cheeses and olives. Thyme gives a special piquancy to fruits and sweet sauces, peaches and plums open up their flavor palette in a new way.
Thyme treated all sorts of diseases and banished damage even to the Sumerian peoples (5000 years ago)! All inflammatory processes, apathy, fatigue, headaches receded after eating grass. The Egyptians prepared body oils, and the Greeks prepared healing drinks. And now grandmothers bathe babies in a spicy thyme broth.
Our recipe: with herbs.
Spicy herbs - the music of cooking! However, improper handling of fragrant leaves threatens with unpleasant surprises. Having learned all the secrets of fragrant plants, it is easy to create your own unique symphony ...
SPICES
Spicy herbs, unlike spicy vegetables, are mostly wild, although some of them (for example, anise, coriander, cumin, mint, dill) have been introduced into culture by man since ancient times.
The aroma of spicy herbs, as a rule, intensifies after drying, but there are spicy herbs that have spicy qualities only when fresh, so they are not dried and transported (this is a group of various watercresses, or semi-spicy herbs). In the vast majority of herbs, one way or another, only the aerial part of the plant is used, and in some, only the very tops - flowers and seeds. And only in two or three types of spicy herbs, roots and rhizomes are used as food (calamus, gravel, kolyuria and partly angelica, in which all parts of the plant are eaten). Spicy herbs also conventionally include spicy leafy parts of young shoots or seeds of semi-shrub and shrubby plants, such as juniper, rue, etc.
Here are not all, but only the most common and most common types of herbs that have been used for centuries in both European and Asian cuisine. Most of them are also known in Russian cuisine of the 16th-18th centuries, and are still widely used in French, German, Swedish cuisine, as well as in the cuisine of the peoples of the Baltic States, the Caucasus and Central Asia. The difference is only in combinations and forms of use. In Europe, mainly dried herbs are used in very small quantities and in traditional combinations: four to six herbs with one or two classic spices. Oriental cuisines prefer to use large amounts of fresh herbs, and local spices are not always combined with classic ones and the sets of combinations are different, sometimes very different from each other (sharper in Georgia and Armenia, not at all spicy in Azerbaijan, medium spicy in Middle East). Asia).
Ajgon(Carum ajowan Bent. et Hook, Trachyspermum copticum L.). Synonyms: iovan, Coptic cumin, Indian cumin, zira. annual herbaceous plant umbrella family.
Homeland - India. Distributed and partly cultivated in Central Asia.
Azhgon seeds have a sharper, stronger and more pleasant aroma than cumin seeds; they are sharper, burning in taste, and when heated, differ sharply in smell from cumin. Outwardly, they are smaller and darker in color than cumin. Specifically, azhgon is used in Central Asia - in pilafs, in which it cannot be replaced with cumin, as well as in the first and second meat and vegetable dishes, especially in dishes cooked on charcoal.
Abyssinian varieties of ajgon are the most common on the world market.
air(Acorus calamus L.). Synonyms: up, hot root, gair, yaver, Tatar potion, cinquefoil, kalmus. Herbaceous perennial of the aroid family.
Homeland - Asia. In the XIII century, the calamus was brought by the Tatars to Poland, where it was introduced into culture, and then, in a wild state, spread to Europe.
In our country, it grows in the territory from Lake Peipus to Astrakhan, in Eastern Siberia, in the Caucasus - in swamps, along the banks of stagnant waters, often in continuous thickets.
A creeping, thick (often 3 cm in diameter) calamus rhizome is used. It is thoroughly cleaned, washed, cut into lengthwise pieces 5 centimeters long and dried in a warm, ventilated room, then finally dried in light heat from the oven. With proper drying, the aroma of calamus is completely preserved, reminiscent of the aroma of roses, the roots have a slight pungency, and when chewed - bitter astringency and soapiness.
Calamus is used in the preparation of sweet dishes - for flavoring compotes, kissels, mousses, fruit soups, and also as an additional flavoring of tarragon vinegar. A stick of dry rhizome is placed in a sweet liquid hot dish, usually 3 minutes before readiness, and removed before serving. You can put calamus even 1 minute before readiness, and then let the dish with calamus stand for 5 minutes, but be sure to remove it before serving the dish.
Anise(Pimpinella anisum L.; Anisum vulgare Gaertn.). Synonym: ganus. An annual herbaceous plant of the Apiaceae family.
Homeland - Egypt, Syria.
It is cultivated in the central black earth regions of Russia, in Moldova, Ukraine, and the North Caucasus.
As a spice, anise seeds are used almost exclusively, which are harvested in August - September slightly immature and dried in sheaves. In addition to seeds, you can use immature anise umbrellas, immediately after flowering, using them in pickles, marinades for fruits. Young anise leaves can be introduced into apple salads. But mainly aniseed is used in bakery and confectionery products (anise seed powder is mixed into the dough) and sweet and sour sauces, sweet dishes (compotes, jelly, mousses and jams), and sometimes in milk and vegetable and milk soups and gruels.
Anise or anise oil is used to make homemade tinctures, liqueurs, beer and home brew, kvass.
This is where the traditional use of anise ends.
Meanwhile, anise is an excellent auxiliary spice that can be widely used to flavor various food products with an unpleasant or specific smell, which for some reason is undesirable.
To do this, anise must be added either during the pre-treatment of the food product, or at the beginning of the preparation of the dish.
After the anise has neutralized the unwanted smell, it must be removed, and those spices that are desirable or traditional should be added to the dish.
So, for example, with the help of anise, you can produce a flavor of fish, meat, vegetable oils (cotton, sunflower, hemp), as well as imitate natural Provence oil.
"Olive oil". Pour sunflower oil into a dry, pre-warmed pan with a layer of no more than 1.5-2 centimeters and heat over low heat, without boiling. During perekalivanie, when the oil is already warm, pour 1 teaspoon of anise. Once the oil turns white, drain it and set aside. The resulting oil will not have the smell of sunflower, it will acquire the aroma of real French Provence oil. It can be used in salads, fish sauces.
Basil(Ocimum basilicum L.). Synonyms: darlings, fragrant cornflowers, red cornflowers, reagan (Azerbaijan), raikhon (Uzbek), rean (Armenian). An annual herbaceous plant of the mint family.
Homeland - India, Iran. It is cultivated in all countries of Southern Europe, in the countries of the Near Abroad - in the North Caucasus, in the Crimea, Moldova, Transcaucasia and Central Asia. IN middle lane grows well in open field, and in winter it can be cultivated indoors, in flower pots. The leaves and shoots of basil, collected at the beginning of flowering, are used fresh and dry, and the aroma intensifies with proper drying.
Dried in the shade and stored in a dark, hermetically sealed glass container, as the basil is sensitive to moisture and light and completely loses its aroma under the influence of them.
Basil is widely used in Western and Southern European, especially French and Greek, as well as in Transcaucasian cuisine. Fresh herbs go to salads, soups and cold dishes. In other cases, basil powder is more often used, and whole dry stems are used in pickles and fermentations.
In France, basil is found in most sauces and soups, especially vegetable soups, and is an indispensable component of such delicacies as turtle soup and oxtail soup. In England, it is added to dishes containing cheeses and tomatoes, stews, liver pates.
Basil goes with green, egg, chicken, crab salads, but not with potato and bean salads.
In egg, pasta dishes, cheese, as well as boiled and jellied fish and stews, basil is added mainly in the form of a powder during the cooking process, but not earlier than 10 minutes before cooking.
In chicken and cheese soups, basil is put in combination with savory, which enhances the spice of the dish and gives it a new accent.
With the simultaneous laying of large portions of basil together with cilantro in Uzbek dishes (for example, for stewing meat), basil is taken 4 times less than cilantro.
Mustard(Sinapis B.). Mustard includes several types of annual herbaceous plants of the cruciferous family, in which only seeds are used as spices. Mustard seeds are ground into a powder and usually mixed with other spices to enhance and diversify their flavor. There are the following types of mustard.
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black mustard(Brassica nigra Koch.). Synonyms: real mustard, French mustard. It is cultivated in the countries of Southern Europe, mainly in France and Italy. Within Russia and the Near Abroad, it is relatively uncommon, although it can be successfully cultivated in Krasnodar Territory and in the Caucasus.
Black mustard seeds emit a mildly pungent odor when crushed. They are used to prepare the best varieties of table mustard, which are world famous in cooking - Dijon and mustard ravigote sauce.
Sarepta mustard (Brassica juncea Czern.). Synonyms: Russian mustard, gray mustard.
It is widely cultivated in Russia - in the Volga region, Kazakhstan, Ukraine, the North Caucasus. It is found in Siberia, the Far East, Central Asia.
Close in basic properties to black mustard. It is usually sold in the form of so-called mustard flour. Powder High Quality(1st grade), has a light shade. It goes to the preparation of ordinary table mustard.
1. Spicy mustard:
Compound:
100 g mustard powder,
4 tbsp. tablespoons of vinegar
2 tbsp. spoons of powdered sugar,
1.5 teaspoons cinnamon
1 teaspoon of cloves,
1/4 nutmeg
1/2 teaspoon salt.
Cooking: Thoroughly grind the powder of Sarepta mustard to a dusty state, pour boiling water over it, stir into a thick mass, pour 2 cups hot water and insist for 20-24 hours. Then carefully drain the excess water, and add salt, sugar, vegetable oil, weak grape or berry vinegar (2-3 percent), a little cloves, cinnamon and nutmeg to the remaining thick. Mix everything well to the desired consistency, let stand for another 3 hours and then store in a tightly closed container. Spices in general should be 10-15% of the weight of the mustard powder used, vinegar - 40%. Olive oil is the best.
2. Mustard on applesauce
Compound:
3 art. tablespoons of mustard powder
4 tbsp. spoons of applesauce
2.5 st. spoons of granulated sugar, 1 teaspoon of salt,
2-3% vinegar boiled with cloves, anise, basil, star anise.
Cooking: Bake Antonovsky or wild sour apples, mash them (without skin and films), mix with mustard powder and sugar, grind, dilute with vinegar, salt. Leave for 3 days for aging, after which the mustard is ready for use.
white mustard(Brassica alba Boiss). Synonyms: yellow mustard, English mustard.
It is cultivated in the central black earth regions and in the southern regions of Russia, as well as in Ukraine, mainly for the purpose of obtaining mustard oil. White mustard seeds are completely odorless, which is why its taste is sharper and rougher. Therefore, table mustard prepared from it is lower in quality than the two types mentioned above and needs additional ennoblement with other spices.
Mustard can be used not only, as is usually believed, but as a seasoning for sausages, jelly and sausage. It can be one of the components of various sauces, as well as an emulsifier, that is, it can serve as a protective coating during the heat treatment of delicate products - poultry meat, veal, fish: fillet (meat or fish) is coated with mustard and baked in this form in the oven - mustard not only prevents the disappearance of juice from a particular type of meat, but also flavors it at the same time. For emulsification different types products, mustard of different composition, different mixtures should be used, taking into account the compatibility of spices with different food products.
Avens(Geum urbanum L.). Synonyms: pharmacy gravel, city carnation, comb, chistets, benedict grass, undergrowth, hanger. Herbaceous perennial plant of the rose family. Distributed throughout the European part of Russia.
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Gravilat root is used as a spice. It must be dug up in early spring, long before the flowering of the plant, because only at this time does the root have a delicate fragrant smell, reminiscent of the smell of cloves. The roots are dried only in the air. Only after the main drying, the gravilate root can be briefly placed in a heated, but already turned off oven. After drying, the smell of gravilat weakens, and disappears completely during long-term storage. Therefore, gravilat should be consumed as soon as possible after preparation.
A pleasant “clove water” is driven from the root along with water. Gravilat is also put into kvass, mash, homemade beer, supplementing or even replacing hops with it. Beer acquires a pleasant smell and resists souring well.
Fresh, young gravilata leaves can be used in salads.
Sweet clover blue(Melilotus coeruleus Lam.; Trigonella coerulea). Synonyms: blue sweet clover, blue fenugreek, gunba, blue goat trefoil. An annual herbaceous plant of the legume family.
It occurs in nature (wild condition) mainly in the foothills of the south of the European part of the CIS - in the Crimea, Krasnodar Territory, the North Caucasus and Transcaucasia, and less often - in the foothills of the Tien Shan.
Blue sweet clover has a strong, peculiar smell, it is used only in dry form (in powder) for addition to homemade cheeses, bakery products, as well as to onion, potato and mushroom soups. In the food industry, it is used in the production of green cheese, which is given a distinctive color and smell.
Oregano(Origanum vulgare L.). Synonyms: motherboard, amulet, matserdushka, flea, dushnitsa, countersink, kara gynykh (Azerbaijan), zvirak (Armenian), tashava (Georgian). Herbaceous perennial plant of the mint family.
Homeland - England. In Russia, it is found from Karelia to Transcaucasia.
As a spice, use the upper part of the stem with leaves and flowers, which are harvested in July and August.
Oregano is added to various vegetable soups, sauces, fried, stewed and baked meats.
In Russia, oregano has traditionally been used in kvass and, in addition to hops, in home-brewed beer, to which it imparts a smell and the ability to keep for a long time without turning sour.
IN Western Europe oregano is used in the preparation of champignon dishes (in France, Belgium, Germany) and special flatbreads - pizza (in Italy).
Angelica(Angelica archangelica L.; Angelica officinalis Hoffm.). Synonyms: angelica officinalis, angelica, angelica, angelica, cowshed, sweet trunk. A biennial herbaceous plant of the umbrella family, up to 2.5 meters high.
Distributed in the European part of Russia and Western Siberia, grows in damp, rocky places, on the slopes of mountains, ravines, near streams and rivers. Easily propagated from seeds in vegetable gardens.
As a spice, the root is mainly used - thick, spindle-shaped, fleshy, wrinkled; dark outside; white inside. Young rhizomes, young shoots and seeds are also consumed.
Angelica root produces a pleasant and strong aroma, rhizomes and seeds have a weaker smell, and in young shoots it is completely weakened. Biennial roots have a more pungent odor, one-year roots are gentle.
The roots are harvested in early spring (April) or autumn, young shoots - only in May, long before the plant blooms, seeds - in August or September. Fresh roots, rhizomes and shoots are finely chopped into salads to flavor them, as well as into hot vegetable side dishes, where they are laid 3 minutes before readiness, and in soups - 5 minutes before.
From fresh roots boiled in sugar, a kind of jam and candied fruit is obtained. Dry roots, crushed into powder, are mixed with flour when baking bakery products, as well as in meat sauces, fried meat during cooking (5-7 minutes before cooking).
The seeds are used, for example, to flavor homemade vodkas.
The peoples of the North of Europe boil the young shoots of angelica in reindeer milk; in France they use angelica juice, making tinctures and liquors on it; in Switzerland, angelica root is fermented with water and vodka is distilled from it, and the dry powder of the root is brewed like tea.
Moldavian snakehead(see Melissa).
Hyssop(Hyssopus officinalis L.). Synonyms: hysop, susop, yuzefka, blue St. John's wort. Perennial herbaceous, but strongly lignified plant of the mint family.
Homeland - the Mediterranean. Cultivated in the south of Ukraine, in the Caucasus, in the Crimea, Central Asia, sometimes runs wild; found in the Kaluga, Orel and Ulyanovsk regions, as well as in Western Siberia (Altai).
As a spice, young leaves of the tops of hyssop are used, which are necessarily collected on the eve of flowering, as well as buds; both of them - most often in dried form.
Hyssop flavors salads, cold appetizers, meat and vegetable soups, fried meats. In the food industry, it is used to flavor liqueurs.
Kalufer(Tanacetum balsamita L., Pyretrum balsamita). Synonyms: kanufer, kanuper, Saracen mint, balsamic mountain ash. Perennial herbaceous plant from the Asteraceae family, from 70 to 130 centimeters high; outwardly similar to tansy, from which it differs only in a special, pleasant "balsamic" smell.
Homeland - Asia Minor. It grows wild in Asia Minor, Iran, Southern Europe, and also in the subalpine zone of the Caucasus. In culture, it takes root well in the middle zone of the European part of Russia. Previously, it was very widely distributed in gardens and vegetable gardens, propagated by dividing bushes (it has a creeping rhizome).
As a spice, it uses the upper third of the plant, the most tender leaves and buds. Therefore, kalufer is harvested before flowering, in July, since the flowering mountain comes in August or September.
Kalufera herb powder is mainly seasoned with sweet dishes and confectionery, as well as home-made beer and kvass. You can also insist on the leaves of kalufer olive oil, which acquires a pleasant taste and aroma and is called balsam oil, it has a strong antiseptic effect.
Until the middle of the 19th century, Kalufer was one of the main local European and Russian spices, but then it almost completely fell into disuse.
Chervil(Anthriscus Cerefolium Hoffm.). Synonyms: chervil, kupyr, snack, zhurnitsa.
An annual herbaceous plant of the Apiaceae family.
Distributed in the wild and cultivated in the south of Ukraine, in Moldova, Crimea, Transcaucasia. Chervil loves well-fertilized, dry, sun-exposed soil. It matures quickly, and therefore can be sown several times over the summer (especially since it quickly outgrows). As a spice, only young, tender, fresh chervil greens are used. In finely chopped form, they are introduced into vegetable and mushroom salads, Béarnais and Hollandaise sauces, meat, fish and vegetable soups, where chervil serves as the main ingredient in a spicy dressing of 5-6 herbs, into main dishes - to boiled meat and fish, to meat and rice minced meat, omelettes and scrambled eggs. Chervil is placed in the dish just a minute before the readiness or even after the readiness of the dish, as it quickly loses its flavor from heating. Therefore, chervil greens are dried very rarely and in this case they are not stored for a long time.
Chervil spanish(Myrrhis aromatica L. Myrrhis odorata Scop.). Synonyms: perennial chervil, wild parsley, fragrant buten, spicy buten, frankincense. A perennial herbaceous plant of the Apiaceae family.
Homeland - Southern Europe. In the wild, it is found in the western regions of the European part of Russia. Forms a large shrub that produces abundant leaves in early spring. Later, the stem of the plant must be cut to force the chervil to vegetate again and again.
Spanish chervil has a stronger sweetish flavor and aroma than common chervil.
It is used in the same way as chervil, but mainly for flavoring vegetable dishes - boiled and fried cabbage, grated carrots, rutabaga, turnips, as well as mashed potatoes and casseroles from these vegetables and potatoes.
With chervil as a spice, one should not confuse the root crop chervil - root (turnip) chervil or chervil swede, which does not have the characteristic taste and aroma of chervil greens.
Kmin(Cuminum Cyminum L.). Synonyms: cumin, spicy cumin, cumin cumin, Roman cumin, Egyptian cumin, Volosh cumin. An annual herbaceous plant of the Apiaceae family.
Homeland - the Mediterranean, Egypt, Arabia, Central Asia. In the south in Turkmenistan it is found in the wild. Can be cultivated in the Crimea and Transcaucasia.
Outwardly, it differs from cumin in larger and, most importantly, lighter yellowish-greenish seeds, which have a different flavor than cumin, more delicate in timbre.
It is used in the same cases as cumin, especially in bakery, confectionery products, as well as in the manufacture of home-made drinks - mash, kvass, beer.
Kolyuria(Coluria geoides). Synonyms: gravilate-shaped kolyuria, carnation, clove root. Perennial plant of the Rosaceae family.
Homeland - foothills of Altai, Central Asia. Distributed in the foothills of Western and Eastern Siberia, in Tuva.
As a spice, the thick rhizomes of coluriae are used. They are cleaned, dried, ground into powder and then consumed in the same way as cloves. Dig up the roots in the third year of the plant's life.
The aroma of colure is weaker and more delicate than that of cloves, sometimes with a pink fragrance. Kolyuria is widely used in the canning industry as a substitute for imported cloves.
Coriander(Coriandrum sativum L.). Synonyms: intestines, kolyandra, kolendra, cilantro, turmeric, kindzi, bedbug. An annual herbaceous plant of the Apiaceae family.
Homeland - Asia Minor, Eastern Mediterranean. It is cultivated in the central black earth regions of Russia, in Ukraine, in the Krasnodar Territory, in the Crimea, Transcaucasia and Central Asia.
As a spice, fresh and dried herbs of the plant, most often called cilantro, and seeds, called coriander, are used. The difference in names reflects the different uses of the herb and coriander seeds. Some even consider them two different spices. Fresh herbs go to salads, soups, meat (especially fatty) dishes, most often in combination with other spicy herbs - watercress, basil, savory, onion and garlic.
Dry greens, which can be harvested throughout the summer, are rarely used, mainly in winter - in soups and partly in rice and egg dishes.
Coriander seeds are used much more widely - in the bakery, confectionery, fish canning and alcoholic beverage industries, and in home cooking - in milk soups, when stewing meat, pickling fish, making bread, flatbread, pickling cabbage (together with cumin), in the manufacture of kvass and beer. In Transcaucasia, nogul is made with coriander - a kind of lean sugar. Seeds are usually crushed in a mortar before use. Coriander is an essential ingredient in most complex spice blends.
Kressy. Under this name, several types of weakly spicy, unstable in preserving the aroma of herbaceous plants with a smell reminiscent of horseradish, and eaten exclusively fresh in salads, sandwiches and soups, in fatty meat dishes as a side dish, are combined under this name. The use of watercress is widespread in Western Europe, in the Baltic states and especially in the Transcaucasus. Russian national cuisine almost does not know the use of cress, with the exception of the ancient cuisine of the Pomors (Arkhangelsk region).
Meanwhile, watercress is an easily accessible spice rich in vitamins and other useful substances that can significantly diversify food throughout the year.
watercress(Nasturtium officinale R. B.R.). Synonyms: watercress, rezhuha, brun-cress, key watercress, water horseradish, water walker. Perennial plant of the cruciferous family.
It grows wild in the Central European zone, along the banks of rivers, streams and clean (flowing) lakes. When breeding in vegetable gardens, it needs shady places and frequent watering. When cutting raw stems, a sharp pleasant smell is detected and a volatile substance is released, which, like horseradish, “eats eyes”. Dried watercress completely loses these properties.
bittercress(Cochlearia arctica Sch.; Cochlearia officinalis L.). Synonyms: spoon, spoon grass, spoon horseradish, arctic spoon, varuha, sea salad, scurvy herb. A biennial herbaceous plant of the cruciferous family.
Homeland - Subarctic. Distributed in Scandinavia, Iceland, Greenland, in the subarctic and partly arctic zone of Russia, along the shores of the Barents, White, East Siberian seas. It is cultivated on a small scale in the Moscow region (for sanatoriums and medical institutions).
As a spice, only the youngest shoots and young leaves are used. In the first year, the collection is in May - September, in the second year - from April.
They are used in salads, fermented and canned.
meadow cress(Cardamina pratensis L.). Synonyms: field mustard, core, smolyanka.
Perennial plant of the cruciferous family.
Distributed throughout Europe, especially Northern. Grows in damp places, along ditches; bred in gardens and orchards. Young leaves and shoots are eaten.
garden cress(Lepidium sativum L.). Synonyms: watercress, pepper, horseradish, horseradish, pepper grass, kir-salad. An annual plant of the cruciferous family.
Homeland - Asia Minor. Cultivated in most European countries. We grow it mainly in the Transcaucasus.
Easily bred in winter and summer at home - in boxes and pots. The seeds germinate quickly. To obtain fresh watercress, it must be sown every week, since it is only suitable for consumption at a very young - one week - two weeks old.
capuchin cress(Tropaeolum majus L.). Synonyms: turn, Indian cress, Spanish cress, colored lettuce, nasturtium. An annual plant of the capuchin family.
Homeland - South America. It is cultivated throughout Russia and the countries of the Near Abroad as an ornamental flower plant - it is almost never used for food. Meanwhile, all parts of nasturtium are eaten: leaves, buds, flowers and seeds in a green, unripe form. The latter can be marinated with other spices and harvested for future use.
It is used only in salads and as an appetizer side dish for cold and hot meat dishes. Doesn't go to soups.
Lavender(Lavandula vera D.C.; Lavandula angustifolia Mill.). Synonyms; levanda, lavender, colored grass. Perennial semi-shrub plant of the mint family.
Homeland - Western Mediterranean and North Africa. Distributed in the Crimea and on the Black Sea coast of the Caucasus. Cultivated in Moldova, Krasnodar Territory.
As a spice, lavender flowers are used, collected in June, at the very beginning of flowering (until full disclosure) and dried in the shade in the wind or in a light spirit from a heated oven. Especially appreciated are the bright blue lavender flowers, which should retain their color unchanged even after drying.
Lavender has a strong, pronounced aroma, so it is traditionally used almost exclusively for flavoring without alcoholic beverages and vinegar. But lavender can be recommended for use in salads, cold appetizers, vegetable, mushroom and fish soups, and even roasts; at the same time, lavender is washed into powder and sprinkled, like pepper, on the indicated dishes.
lovage(Levisticum officinalis Koch.). Synonyms: pharmacy lovage, lovistik, lovistnik, libistok, dawn, piper, fistula grass, love, fence.
Perennial herbaceous plant of the umbrella family, up to two meters high.
Homeland - Iran. Cultivated in the southern regions of the European part of Russia and Ukraine. Can grow up to the latitude of Petrozavodsk. In medicine, the root of lovage is used, but in cooking, only young shoots and leaves of lovage are used, both fresh and dried. Lovage is added to all soups, except dairy, sauces, salads, as well as to meat, vegetable and fish main courses. The spicy power of lovage is such that it should not be consumed in very large doses.
Lovage is a favorite spice in Ukrainian and German cuisine.
Young stalks of lovage can be boiled in sugar to obtain a kind of candy candy.
Marjoram(Origanum majorana L., Majorana hortensis). Synonyms: mayran, marjoram, rosemairan, garden oregano, sausage grass, vorstirohi (Estonian).
Homeland - North Africa. It is cultivated and grows in the forests of the Baltic states, Western Belarus, Ukraine, Moldova, the Crimea and the Caucasus. There is wild and garden (more tender) marjoram.
Dried leaves and flower buds are used as a spice. Drying is carried out in the shade, in bunches, after which the buds and leaves are threshed, washed into powder and stored in a hermetically sealed container.
Marjoram is used mainly in minced sausages (hence one of its names - sausage grass), but it can be introduced into all types of minced meat for the manufacture of minced meat products (cutlets, rolls, shtufat, fillings for casseroles, etc.). Marjoram not only flavors minced meat, but also ennobles the meat itself, making it more tender. In addition, marjoram goes well in winter salads, in potato, tomato, meat, pea and spinach, mushroom soups, is part of the soup “bouquet garni”, is introduced into tomato and sour cream sauces, in meat sauces, in meat cold appetizers, in meat roast and egg dishes.
Despite its "sausage" reputation, garden marjoram, with its very delicate aroma, goes well with fruit juices.
Marjoram is a favorite spice in Polish, Lithuanian, Belarusian, Latvian and Estonian cuisines.
Melissa(Melissa officinalis L.). Synonyms: lemon mint, honeydew, mother liquor, swarm, bee, papa grass. Herbaceous perennial plant of the mint family.
Homeland - Southern Europe, North Africa. Cultivated in all European countries. In the wild, it is found in the south of Ukraine, in the Crimea, in the Caucasus, in the Krasnodar Territory, Central Asia. In vegetable gardens it grows well throughout Russia in the middle lane, giving two or three growing seasons per summer (with an early break). The whole plant emits a pleasant lemon scent before flowering. After flowering, the smell becomes heavy. Melissa should be collected only before flowering, in June.
Lemon balm leaves are used as a spice both fresh and dry. When fresh, lemon balm goes well in all summer salads, borscht, vegetable soups, and they lay it like spicy greens 1-2 minutes before serving. In dry form, it is used in the same dishes in winter, and also added to tea, compotes, homemade kvass, beer, home brew, vinegar is perfumed. Dry lemon balm can be put into pickles, for example, cucumbers, tomatoes (leaves), and powder can be sprinkled with meat, fish dishes and game (3 minutes before readiness).
Melissa Turkish, or Moldavian snakehead(Dracocephalum moldavica L.). Synonyms: dragonhead, bruise. An annual herbaceous plant of the Lamiaceae family.
Homeland - Southern Siberia and China. Widely distributed in the south and southwest of the European part of Russia. Introduced into culture in Ukraine, Moldova, the Caucasus, Altai and the extreme south of Eastern Siberia. In central Russia, especially in the Samara region, it is used as a honey plant. In cooking, leaves and buds are used before flowering in fresh and dry form in the same dishes as lemon balm.
Juniper(Juniperus communis L.). Synonyms: common juniper, juniper, yalovets, genevrier, backcut, juniper. Evergreen coniferous shrub of the cypress family.
Homeland - Europe, Siberia, with the exception of the Far North. It is distributed mainly in the northern and middle lane, in forests.
The spice is the fruits, or rather, the juniper fruit, which are incorrectly called berries or cones by their name. appearance and position on the bush. Seed fruit ripen in the second year, in autumn. Best time collection - the end of September, October, when the berries are fully ripe. They are fleshy, soft, pea-sized balls of bluish-black color, covered with a characteristic silver-gray bloom. Inside the balls - in the pulp of olive color - three seeds.
To turn into a spice, after harvesting, the fruits are dried under sheds or in a well-ventilated room, turning over from time to time. After drying, the berries should not look shriveled: they should be full, shiny, black-brown in color. When stored in a hermetic glass vessel, they spread a delicate coniferous-woolish aroma with a sharp tinge.
Juniper fruits are used as a spice in Western European (English, French, German), Northern European (Swedish, Finnish) and partly in Russian cuisine. In French cuisine, juniper is added to meat or poultry dishes when they want to give them a game flavor. In Russian cuisine, juniper berries are put into sauerkraut. Usually, juniper berries are used in the preparation of forest game - bear meat, wild boar meat (boar), various types of venison, hare, as well as upland feathered game - grouse, capercaillie, hazel grouse, partridge, woodcock. Juniper spice either discourages an unpleasant taste (in venison, hare), or fixes a specific aroma (in bear meat), or enhances a purely “forest” flavor (in birds). In this case, juniper is used in combination with mint, garlic, and sometimes with wormwood (for wild boar meat).
To this end, juniper berries are crushed or crushed, mint and other spices are added to them, placed in linen or gauze bags and brewed with boiling water. The cooled broth, along with onions (hot), garlic and with the addition of red wine, as well as marjoram, is used as a marinade, in which game or meat is soaked for 2-3 or even 5 hours if they want to give it a game flavor.
Juniper fruits should not be consumed in large quantities, since at a certain concentration they are poisonous, especially when poorly dried. You should take no more than 6-8 fruits per 1 kilogram of meat or 4-5 pieces "per bird" - hazel grouse or partridge. This dose is actually put twice - the first time in the marinade, the second - directly in the roast before frying or stewing.
Mint(Mentha). An extensive genus of perennial herbaceous plants of the labiaceae family, which has several species used as a spice. As a spice, the leaves and the upper half of the plant with buds are used, which is best harvested on the eve of flowering. Mint is distributed almost throughout Russia.
Peppermint(Mentha piperita L.) Synonyms: English mint, cold mint, cold mint. Distinguish white and black peppermint - with green and reddish stems. Peppermint is cultivated for mint oil and for the production of menthol. In cooking peppermint finds use as a spice only in the alcoholic beverage and confectionery industries, where they usually use not mint itself, but mint oil or mint essence.
At home, peppermint should be used very carefully in confectionery products, because if overheated or overdosed, it can ruin the whole thing, giving the product a bitter taste. It is introduced into cookies, gingerbread, buns, compotes, kissels, fruit drinks, tinctures, kvass.
Curly mint(Mentha crispa). Synonyms: German mint, curly mint, meadow mint. It is also a cultivar of mint, closely related to wild mint species such as field mint (Mentha arvensis), wild mint (Mentha silvestris), water mint (Mentha aquatica) and green mint (Mentha viridis).
Common to all the listed types of mint is their lack of sharpness of taste and coolness characteristic of peppermint. Therefore, these types of mint can be used as spices much more widely than peppermint. At the same time, it is preferable to use southern and mountain varieties of mint, which are distinguished by a special subtlety of aroma and a soft taste timbre. When fresh, young mint grass (before flowering) goes like spicy greens to salads, to meat, to bean and pea hot dishes, to lactic acid soups (dovga). In dry form (in powder), mint can be added to meat soups, roast beef and lamb, veal, marinades for meat and wild game, peas, lentils, bean soups and other hot dishes (lobio, side dishes), as well as carrot and partly mashed potatoes and risotto ( rice porrige in meat broth). Mint also goes into compotes, kvass, fruit drinks, juices, preserves and jams (for these purposes, it is dried in moderate sun in the morning).
Mint spicy, or Elsgoltia.(Elsholtzia patrini, Elsholtzia cristata). Synonyms: comb shandra, spicy hyssop. An annual herbaceous plant of the labiaceae family, which has more than 20 species. It does not belong to the mint genus at all, but in folk cooking it is called spicy mint and is similar to mint in application.
Homeland - Asia. It is widespread and most used in the Baltic States and the western regions of Belarus. Dried buds and flowers collected at the very beginning of flowering are used as a spice. The smell is subtle, pleasant, reminiscent of lemon balm, but more spicy.
Spicy mint is added mainly to minced meat, offal pates, homemade sausages, used for stewing lumpy meat, as well as for flavoring meat salads, appetizers, sandwiches and soups. Doses when added to minced meat can be quite significant, since Elsgoltia almost does not give any bitterness when heated. Like marjoram, spicy mint has an ennobling effect on the texture of meat.
apple mint(Mentha rotundifolia). Synonyms: round mint, Egyptian mint, golden mint, wild balsam, confectionery mint.
Homeland - Egypt, Asia Minor. Cultivated in Southern and Central Europe, in Transcaucasia.
Apple mint has an extremely delicate aroma and taste, not accompanied by cooling. It does not give bitterness at all when heated and increased in quantity, which is radically different from most other types of mint. This allows you to use apple mint in sweet dishes - compotes, kissels, jelly, jams, apple fillings for pies, various confectionery.
Sagebrush(Artemisia). Among the many hundreds of species of wormwood - perennial plants of the Compositae family - there are only a few used as spicy herbs. In such species, as a rule, the bitterness characteristic of all wormwood plants is weakened and, conversely, the aromatic principle is enhanced. This is the main distinguishing feature of spicy wormwood plants. Most of them are found in the subalpine zone of the Caucasus, Tien Shan, Pamir. Three, four species are distributed in the middle and southern strip of the European part of Russia. Everyone knows that the ancient Greeks called ambrosia the food of the gods, but few people know that by this they meant wormwood.
Wormwood(Artemisia vulgaris L.). Synonyms: Chernobyl, Chernobyl, simple wormwood.
Distributed everywhere from Karelia to the Crimea and the Caucasus, as well as in Siberia and the Far East. Grows in uncultivated areas as a weed. A distinctive feature is the purple stem, the leaves below are whitish-silvery. Chernobyl differs from bitter wormwood (Artemisia absinthium L.) in much less bitterness and a high degree of aromaticity of young leaves.
In cooking, only young leaves of the tops of wormwood are used, collected before flowering, at the stage of budding of the plant (together with buds) and dried in the shade. Wormwood is used in dry form when cooking meat (directly adding to it in the form of a powder at the tip of a knife 1-2 minutes before cooking) or for making a marinade in which meat is kept before frying or stewing (dry wormwood in leaves is placed in a gauze bag, so that they do not stick to the meat, and put in the marinade).
Artemisia roman(Artemisia pontica L.). Synonyms: Alexandrian wormwood, Pontic wormwood, Black Sea wormwood, Pontic absinth, white wormwood, neforoshch, narrow-leaved wormwood, small wormwood.
This type of wormwood is common throughout southern Russia and the Crimea. It is even more fragrant and less bitter than ordinary wormwood. They use it in the same way as Chernobyl, in meat dishes.
Wormwood paniculata(Artemisia procera Willd.). Synonyms: kurovnik, towpath, bodrennik, chiliga.
Distributed in central Russia (Tambov, Samara, Saratov regions, Tatarstan). It has a peculiar aromatic smell. It is used as ordinary wormwood, in the same doses.
Wormwood lemon(Artemisia abrotanum L.) Synonym: God's tree.
Homeland - Eastern Mediterranean, Asia Minor. It grows in the south, near the water in central Russia.
The softest and most fragrant type of wormwood. Young shoots can be used in small doses even fresh. Use it in exactly the same way as ordinary wormwood, but with a lesser degree of caution. When dried, it completely loses its bitterness. A pleasant burning sensation, characteristic of all real spices, appears.
With the addition of a small amount of juniper berries, it is sometimes put into homemade breads, which gives them an original, "forest" flavor. So, for example, "hunting" bread is baked in the north of Russia and in some northern European countries. Lemon wormwood can also be used to flavor vinegar and added as a powder to meat and game sauces, but keep in mind that the temperature of the sauce must be below 40°C. Powdered lemon wormwood can be added to grilled meats up to 3 minutes before cooking.
Wormwood alpine(Artemisia Mutellina). Distributed in the subalpine and alpine zone of the Caucasus. Characteristic features- grayish-gray color, slight bitterness in taste, very slight smell when fresh, intensifying when dried, but remaining tender; dries quickly, does not change color when dried, bitterness intensifies when dried. It is used, like ordinary wormwood, in the same doses.
Ruta(Ruta graveolens L.). Semi-shrub of the rue family with bluish-greenish foliage.
Homeland - Southern Europe, the Mediterranean. Distributed in the Crimea and on the Black Sea coast of the Caucasus in cultivated and partly in the wild.
As a spice, rue leaves are used, the so-called grass, usually collected before the plant blooms - until June.
A growing rue bush emits a strong, unpleasant odor, changing after the leaves dry to a scent slightly reminiscent of a rose.
Young leaves of rue (from the very tops of the shoots) can be eaten fresh in salads. But mostly dried rue leaves and its seeds are used as a spice, which are added in very small doses to meat and vegetable dishes.
Thyme(Thymus vulgaris L.). Synonyms: common thyme, fragrant thyme, incense, incense, incense, thyme. Upright, branched perennial subshrub of the labiaceae family up to 50 centimeters high.
Homeland - the Mediterranean. It is not found in the wild in our country. Cultivated in Moldova, the southern regions of Ukraine and the Krasnodar Territory.
As a spice, mainly dried thyme "grass" is used, that is, the upper half or third of the stem with leaves, buds or flowers. Thyme is harvested in June - July, at the very beginning of flowering.
Fresh and dry thyme is used for pickling cucumbers and tomatoes along with dill, in potato and tomato salads, soups, borscht, cabbage soup. Dry thyme (in powder) goes with stews, especially lamb, steaks, rice and pasta, egg and chicken dishes. It is introduced into the composition of the so-called light sauces.
Caraway(Carum carvi L.). Synonyms: cumin, common cumin. A biennial herbaceous plant of the Apiaceae family.
Homeland - Northern and Central Europe. Distributed throughout the European part of Russia, and in Siberia - to Baikal. Cultivated in the central black earth and southern regions. However, more fragrant cumin is given by the Baltic states and Western Belarus, where cumin grows wild.
As a spice, mainly cumin seeds are used, which appear in the second year of the plant's life. A fruiting plant is cut long before the seeds fall out (in July - August), dried in bunches in a ventilated room, and then threshed. Young leaves, shoots and roots of cumin can be eaten fresh in salads. The roots, in addition, can be pickled and boiled with honey and sugar.
Cumin seeds are added to soups (cabbage, onion, potato), sauces, sauerkraut, when pickling tomatoes and cucumbers, as well as to bread, donuts, buns, pancakes, cheeses and cottage cheese, and, finally, to beer and kvass; with cumin it is good to boil potatoes in their skins.
Cumin goes best in dishes containing cabbage or cottage cheese (brynza, cheese) as the main component. Cumin is introduced into hot dishes during the cooking process 10-12 minutes before readiness.
Close to cumin are spices such as azhgon and cumin, in which the main part used is also seeds, but their aroma and therefore the scope of use are somewhat different.
dill(Anethum graveolens L.). Synonyms: koper, tsap, krop (Ukrainian), shivit (Uzbek), shyuyut (Azerbaijani), Samit (Armenian), kama (Georgian), till (Estonian).
Homeland - Southern Europe, Egypt, Asia Minor. It has been known in Western and Northern Europe since the 16th century. In Russia, it is widespread as a cultivated garden plant everywhere. Easily cultivated at home in boxes, pots throughout the year.
Dill is one of the most common spices in Russia. However, its traditional use - in salads, soups, meat main courses, as well as in pickling cucumbers and tomatoes - is limited to summer time. We are used to using dill only fresh. Harvesting dill for the winter, with the exception of the salt mixture used in some places and only occasionally, is almost never carried out. It should be noted that the salt mixture eliminates many of the valuable qualities of dill and does not provide true preservation. Meanwhile, dill can be successfully dried and kept dry throughout the year. With proper drying, dill does not lose its color or its properties.
Dry and fresh dill can be used in increased doses when stewing and frying fish, especially herring (the so-called herring in Finnish). To do this, thickly sprinkle the fish with dill mixed with black pepper, parsley and onions so that it is covered with dill and lies on a bed of greens. In this way, you can fry any sea fish - it becomes much more tender.
In winter, along with dried dill, you can also use dill seeds, which are very well preserved. They can be introduced when baking cakes and donuts, in soups, marinades, added to the ear, to boiled and stewed fish.
In addition to dill itself, modern cuisine also uses dill oil (in the smallest doses) and dill essence, which is a 20% alcohol solution of dill oil. These concentrated spices must be used very carefully so as not to spoil the dish. More often they are used not in home cooking, but in catering.
In the home kitchen, you can prepare dill infusion for kneading noodle dough on it. It gives a very pleasant aroma to homemade noodles. It is done easily. Finely chopped dill is placed in a shallow pan, poured with a glass of boiling water and insisted for 2 hours. After that, the dill is well squeezed out and the noodles are kneaded on the resulting infusion. As a result, noodles and soup are very fragrant, and this aroma is very thin and delicate.
Fenugreek, or fenugreek(Trigonella foenum graecum L.). Synonyms: fenum-greek, fenigrekova grass, Greek hay, Greek goat shamrock, Greek sochevitsa, cocked hat, camel grass.
An annual herbaceous plant of the legume family.
Homeland - Eastern Mediterranean, Asia Minor. In the CIS it is cultivated in South Transcaucasia.
As a spice, dry seeds of irregular shape, ribbed, almost cubic are used. It is very difficult to grind these seeds without a machine, so fenugreek is usually sold only in powder form.
Fenugreek is added to the dough to add flavor to bread, it is included as an indispensable component in all complex mixtures of spices - curry, in which it sometimes makes up 15-20 percent.
Savory(Satureja hortensis L.). Synonyms: garden savory, summer savory, cheber, chobr, sheber.
An annual herbaceous plant of the mint family.
Homeland - the Eastern Mediterranean and the Black Sea, Asia Minor. It grows wild in all countries of Southern Europe, in the Crimea, the Caucasus (Dagestan) and Transcaucasia. It can be cultivated throughout Russia, including in winter - in pots and boxes.
As a spice, the entire aerial part is used, collected before flowering or at its very beginning.
After drying, the aroma of savory is further enhanced, which is why savory is used in cooking mainly in a dry form.
Fresh savory greens are used in salads, soups, when pickling cucumbers, tomatoes, sweet peppers, when pickling and pickling mushrooms.
Dry savory is introduced into soups (meat, vegetable, mushroom, and especially chicken, to which it gives exceptional piquancy). In general, tender meat is flavored with savory - veal, chicken, turkey, or it is added to sauces served with these dishes. In addition, savory goes well with all bean and egg dishes and boiled cabbage of all kinds (cauliflower, cabbage, Brussels sprouts, kohlrabi).
Savory winter(Satureja montana L.). Synonyms: perennial savory, alpine savory, mountain savory. Perennial shrub 46 centimeters high, found wild in the European Alps.
Cultivated in Transcarpathia. The quality is inferior to the summer savory. Used in the same way as summer savory. In French cuisine, winter savory, combined with parsley and onion (onion juice), is a spicy addition to "burgundy omelettes".
Alpine perennial savory should not be mixed with the mountain variety of summer savory found in Transcaucasia in the subalpine zone, which has a strong, pleasant aroma. This undersized (2-4 centimeters) herbaceous plant has a local (Azerbaijani) name "chachet" or "kyakut".
Thyme(Thymus serpillum L.). Synonyms: creeping thyme, Bogorodskaya grass, lemon flavor, pineapple pepper, muhopal, macerzhanka, greed. Perennial creeping herbaceous plant of the mint family.
Thyme is distributed throughout Europe and Russia, found mainly in dry, sandy, elevated places, on the edges and clearings of pine forests. It has several types, differing in strength and various shades of aroma. It blooms with small light lilac flowers, which make it noticeable among the needles, in grass or on moss.
In the middle lane, the most common variety of thyme is Marshall's thyme, in Ukraine and the Lower Volga region - short-fluffy adoratissimus, in the south (in the Crimea, the North Caucasus and Transcaucasia) - nummularius and hirsutus, which are distinguished by a more shaggy edge of the leaves and stronger aroma.
In cooking, they mainly use dried thyme herb (tops with buds). In the form of a powder, it goes in small doses to vegetable and meat soups, in large doses - to all kinds of fish dishes and minced fish.
When frying fish, thyme is mixed in large quantities with breading (preferably with flour, in a ratio of 1: 2). In addition, cheeses are sprinkled with thyme, and they are also used for cumin. Cumin is best in dishes.
Nigella sowing(Nigella sativa L.). Synonyms: Chernukha, black cumin, matzok, nigella, Roman coriander. An annual herbaceous plant of the buttercup family.
Homeland - Western Mediterranean. Distributed and cultivated in Lithuania, in the south and west of Ukraine, in Moldova, the Crimea and Transcaucasia. In the gardens of the middle lane it is found as an ornamental flower plant.
As a spice, nigella seeds are used. They are collected in August - September along with the stems and then dried and threshed.
Nigella is used in sauerkraut and salting watermelons, in the confectionery industry, in the baking of rich bread, pretzels, cookies (these products are sprinkled with nigella seeds like cinnamon before planting in the oven). Chernushka can be used to flavor sweet dishes: puddings, mousses, kissels, compotes, jellies. In this case, the so-called Turkish, or Damascus, nigella (Nigella Damascena L.), which has the aroma of strawberries, is most often used.
Salvia officinalis(Salvia officinalis L.). Synonyms: shavliy, shalvia. Perennial subshrub of the Lamiaceae family with silvery-greenish foliage, often covered with a felt coating. It has dozens of varieties.
Homeland - the Mediterranean. Cultivated in Moldova, Krasnodar Territory, Ukraine. In the wild, it covers large areas in the North Caucasus, especially in Kabardino-Balkaria.
As a spice, use the leaves of the top of the plant, collected together with the buds on the eve of flowering - in May-June. Sage is used in cooking only in dry form, in powder form. Before drying, sage leaves are washed in cold water from dust and insects that cling tenaciously to the whole plant because of its "shaggyness".
Sage powder goes partly as a substitute for rosemary in soups, meat, game, poultry and cheeses, especially processed ones, as well as salads containing mainly eggs and cold meats. However, sage is not suitable in all cases as a substitute for rosemary.
As a completely independent spice, sage is put in cabbage, egg-rice and meat pies to give them a special flavor and aroma.
Sage powder in small doses is good to mix with grated cheeses - this gives them a piquancy. Sage is sprinkled immediately before serving on chicken broths, egg dishes (omelettes, scrambled eggs, sage), boiled fatty fish, stewed beef, it is put in minced meat for meatballs, meatballs, rolls.
Tarragon(Artemisia dracunculus L.). Synonyms: wormwood tarragon, dragoon-grass, stragon, tarragon. Perennial plant of the Asteraceae family. It belongs to the wormwood genus, but is almost completely devoid of its bitterness and has a completely different aromatic and flavor range, which leads to a different use compared to all other wormwood. Therefore, we consider tarragon as a spice separately from wormwood.
Motherland - Eastern Siberia, Mongolia. In the wild, it is found in the southeastern regions of Russia, in the North Caucasus, in the Transcaucasus, in the Urals and in Siberia. Cultivated in Transcaucasia, partly in Ukraine and in the middle lane.
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Propagated vegetatively, which ensures the preservation of a strong aroma in the plant. When propagated by seeds, the aroma weakens, and in the fourth or fifth generation it even disappears completely, and a slight bitterness often appears instead.
Tarragon is harvested twice a year: in May - June and August - September. Mostly young grass is used both fresh and dried. When drying, the leaves are separated from the stems and dried separately. The stems are used in various pickles, when pickling cucumbers, tomatoes, eggplants, and also for flavoring vinegar (along with leaves).
Fresh and dry leaves are used in salads (green vegetable, fish, meat, potato), meat and fish soups, borscht and chicken broths, as well as sauces for fish and crustaceans. Tarragon harmonizes well with boiled and especially stewed fish.
Fresh tarragon is laid immediately before serving the dish, dry - 1-2 minutes before readiness. Fresh tarragon can also be used to rub meat and game before cooking.
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Properly selected spicy herbs help to turn the most ordinary dish into a real masterpiece. In addition, they have a beneficial effect on the human body, especially if grown without the use of chemical additives. Today we’ll talk in detail which ones can be grown. herbs in the garden. The list with photographs, which you will find on this page of our site about, includes both herbs known to everyone, and those that are rarely grown by gardeners in our area.
List of annual herbs
Dill. Without it, pickles will not have a pleasant taste for everyone, salads and soups become tastier with it. Dill is extremely useful for the digestive organs, blood vessels and kidneys. It also promotes milk production in lactating women. You can plant this spicy herb in a specially designated place, after collecting the seeds. Or you can let him self-sow - then the greens will be scattered throughout the garden.
Parsley. For what kind of dishes this soldered herb is not used. Consistent use of parsley is great way support your immunity, improve metabolic processes in the body. It is often sown in the garden every two or three weeks to keep fresh herbs on the table.
Basil. From ancient Greek, the name of this spice is translated as "royal grass". Green or purple leaves of this plant are used for salads, meat dishes, marinades and as a snack. It is difficult to overestimate the health benefits of basil, because its rich composition has a positive effect on the circulatory system, skin and hair, fights infections and urolithiasis. The spice is very demanding on heat, so it is usually grown through seedlings.
Anise. This spice heals the stomach, kidneys and genital area of men and women. Anise is useful in the garden because it can repel pests and attract pollinating insects. Various parts of anise are used in salads, soups and sweet dishes.
Borago. This plant, which is also called borage grass, has an excellent decorative effect, so that it can be planted in flower beds. Among the many valuable effects that the use of borage can bring, the normalization of hormonal balance is especially important. In cooking, the spice is used for salads, soups, drinks.
Coriander. In cooking, it is customary to use the seeds of this spicy herb, but its leaves (cilantro), similar to parsley leaves, also stand out with a wonderful aroma and are used in salads and meat dishes. Coriander treats infection with fungi and bacteria, helps with depression, allergies, diabetes and vision problems, strengthens blood vessels and the stomach. Growing cilantro in the garden will not cause any problems.
Arugula. It belongs to the cabbage genus and has a pleasant nutty flavor with a slight bitterness. Arugula is very useful: it strengthens the digestive, nervous and circulatory systems, treats depression, and energizes the body. The plant needs to be grown in a sunny place, given that it quickly accumulates nitrates.
Salad mustard. From juicy leaves make side dishes or add them to salads or preservation. They improve appetite and help in the digestion of food, kill infections and activate metabolic processes in the body. Mustard is best sown in early spring and late summer.
Caraway. This spice is grown in vegetable gardens mainly for its seeds, which are used in many savory and sweet dishes. The use of cumin activates the digestion process, kills harmful bacteria and fights inflammation. In care, cumin is unpretentious, but needs fertile soil.
Marjoram flower. This spicy herb goes well with various types meat and vegetables, used for sauces. Marjoram is described in herbalists as an antiseptic and tonic plant. Spice is best grown through seedlings. It is very demanding on the soil.
Kupyr. A plant that is similar in taste to parsley. It is used only fresh. Kupyr has anti-inflammatory and wound-healing effects, has a positive effect on digestion and women's health. The plant can be grown with equal success in open beds and in pots.
Perennial spices for the garden
Melissa. The smell of this spice is known to many. It is especially popular for making tea. Such a drink calms the nerves and heart, tones the body, improves the condition of the sick stomach. Melissa's natural habitats are forest glades, so the plant tolerates light shade well.
Mint. The plant is very common as a medicine and condiment. It gives the effect of pain relief and spasm relief, improves digestion and calms the nervous system. Mint is a popular spice for salads, soups and meat dishes. It tolerates some shade but does not survive in wetlands.
Ruta. The leaves of this unpretentious shrub are used mainly for cooking meat and vegetable dishes, as well as marinades. Ruta treats beriberi, stomach pain, atherosclerosis, impotence, boils. The plant needs a sunny place without winds. The whole season, the rue retains its decorative effect.
Lovage. In addition to many other medicinal properties, lovage has the ability to eliminate swelling and increase sexual desire. Add it to salads and soups. Usually, there are no problems with growing lovage in the garden, it tolerates any soil well.
Hyssop. It is an ornamental shrub whose leaves are used in salads, meat dishes, soups and marinades. It is an excellent fragrance. Hyssop during flowering emit a pleasant aroma and attracts bees. Another plus is that the plant is extremely unpretentious. Hyssop perfectly complements the taste of meat and cottage cheese dishes, but you should be very careful when combining it with vegetables.
Fennel. This spicy herb is known for suppressing appetite and removing excess fluid. All parts of the plant are used in cooking. Fennel is a honey plant, but before deciding where to plant it, it is important to make sure that the neighbors do not suffer from it.
Thyme garden. It is an excellent condiment for a wide range of dishes. Thyme is prescribed for cough, tuberculosis, depression, relieves chronic fatigue syndrome. In cultivation, thyme is unpretentious and emits a truly wonderful aroma.
Spices and seasonings.
Herbs and spices- these are fresh, dried or otherwise processed parts of certain plants, distinguished by a special taste and aroma, and added because of this to food. They largely determine the taste, smell, and often the color of the dish.
In order for the food to be fragrant and tasty, it is not enough to know the aromatic features of spices, you need to clearly understand how to use them correctly. As for and, their taste will only improve if you prepare the dish in advance. In this case, the essential oils contained in the spices will have time to distribute evenly. The situation is different with, in which spices and spices must be added shortly before the end of frying, stewing, boiling or baking. In some cases, seasonings in them are put into already prepared food before serving. In a separate group, only culinary products with minced meat or stuffing are distinguished. The spices added to the filling are protected by a layer of dough during cooking, and therefore do not evaporate with steam.
Spices are added to food both fresh and canned. Of course, fresh spices have much more aromatic and gustatory qualities than canned ones. The problem is that it is not always possible to use fresh seasonings, so you have to prepare them for future use. The most common way to preserve spices is to dry them. If you want to make your own spices this way, remember that they will spoil less if the drying process is as short as possible and the temperature is as low as possible. The spices prepared for drying should be laid out in a thin layer on a sieve, which is placed in a dry place where the temperature does not exceed 30 ° C. Dried spices are best stored in a container with a tightly closed lid. To preserve all the qualities of spices, they are stored as a whole, and ground immediately before use.
Some opponents of the use of spices believe that they are unhealthy. In fact, almost anything in excess is bad for your health. In addition, what a healthy person can eat without consequences can harm a sick person. This rule also applies to spices. In the presence of any disease, you should not use seasonings that stimulate the development of the disease in cooking. But with proper and moderate use, spices have a beneficial effect on the body and are more like a medicine than a harmful substance.
Let's talk a little more about the features of using the most common spices.
Anise as a spice, it is the leaves and seeds of a herbaceous annual plant. Anise has a pleasant sweetish taste, and therefore is traditionally used to prepare sweet dishes, pies, sweets. You can add anise to meat and fish dishes, to pickled cucumbers.
Basil- This is a herbaceous plant with an unusual aroma, determined by the essential oils contained in its greenery, and a pronounced taste. Fresh and dried basil greens are put in salads, sauces, smoked meats are seasoned with them. Some people use this spice when fermenting and pickling vegetables.
Barberry- shrub, the fruits of which have a pleasant tart-sour taste. They are added to fruit compotes and sweets, as well as sauces for fried meat. Dried and powdered barberry fruits perfectly complement the taste of meat roasted on a spit.
Vanilla- fruits of a tropical plant. Nowadays, natural vanilla is often replaced with synthetic vanilla, which is cheaper and easier to use, but the flavor of which is inferior to natural. Vanilla is used to prepare sweet dishes - creams, puddings, chocolate, ice cream, cakes and pastries.
Mustard- an old cultivated plant, the seeds of which are added to pickles, marinades, smoked meats are seasoned with them. Fresh mustard leaves are added to salads. This plant is also used to make table mustard.
Ginger- dried rhizomes of a perennial herbaceous plant. This seasoning has a pungent, slightly mint-like taste. On sale you can find ground and lump ginger, but when cooking, finely ground ginger is most often used. It is added to culinary products and other sweet dishes, soups, meat and fish. In combination with other spices, ginger will add a savory taste to marinades and pickles.
Cardamom- dried immature seeds of tropical grass, they have a spicy sweetish taste. On sale is usually powdered cardamom. It is used for flavoring dough, cottage cheese and cereal dishes, in the preparation of meat, as well as in the production of smoked meats. Cardamom adds a special flavor to brines and marinades.
Cinnamon is the dried bark of the cinnamon tree. As a rule, this seasoning is used in the preparation of sweet dishes: confectionery, fruit and curd dishes.
Watercress contains many vitamins and other useful substances. Young fresh greens are used for food, from which a fragrant salad is prepared or other types of salads are seasoned with it.
Turmeric(Indian saffron) is one of the tropical spices. Spices are made from its rhizome, which is not only very fragrant, but also contains an orange-yellow dye. Grilled chicken is rubbed with turmeric, it can be added to quick-cooked meat dishes. In Indian cuisine, turmeric is used to color rice and sweet dishes.
Bay leaf
are the dried leaves of the bay tree. This spice is added to broths, soups, meat and vegetable dishes. Bay leaves are also used to make marinades, sour cream sauces, and pickles (especially mushrooms and cabbage). Bay leaf gives a particularly spicy taste to sour dishes.
Marjoram- fragrant plant, the greens of which are an excellent seasoning for soups, potato dishes, pates, sauces. Fresh marjoram leaves are the most aromatic, but if you can't use them, add dried marjoram to the dish. This seasoning goes very well with other herbs.
Melissa- an aromatic plant, the leaves of which, distinguished by a delicate lemon flavor, are a very valuable spice. The leaves are used both as an independent seasoning and mixed with other herbs, adding to salads, soups, vegetable and fish dishes. Dried lemon balm leaves are used to brew a tea that has a lemon flavor but does not become sour. It is only necessary to take into account that dried lemon balm loses its aroma over time.
Nutmeg
- dried nutmeg seeds, used in powder form. It is used to give a spicy taste to vegetable dishes, soups, and is also an excellent addition to culinary products and other sweets.
Mint- a herbaceous plant, dried and fresh leaves of which are added to puddings, fruit salads and drinks. This spice is widely used in the preparation of vegetable dishes, sometimes added to meat (usually lamb).
Allspice
- Dried clove seeds. This spice is used both whole and ground. Allspice gives flavor to meat (especially fried meat), fish, vegetable dishes, soups, pates and sauces, they are also added to marinades and pickles.
Red pepper
- one of the sharpest and most burning spices, it is also called "chili". This is a typical seasoning in South American cuisine, and we need to add red pepper to food very carefully and in small doses. Chili pepper is suitable for meat, soups, salads, vegetable dishes. You can use the fruits as a whole and in ground form.
Black pepper
is the most popular spice in the world. It is used both as whole peas and ground, as an independent seasoning, and in various mixtures. Black pepper is an excellent seasoning for many dishes: it goes well with meat, poultry, fish, it is added to soups, sauces, salads, etc.
Parsley can be of two types: curly is bred to obtain leaves, and spicy (root) - to obtain roots. The taste and aroma of parsley are gentle and unobtrusive, therefore, as a spice, it is almost universal, and is used in many savory dishes - in salads, soups, second courses of fish meat and vegetables. Both fresh and dried parsley leaves, as well as its roots and crushed seeds, are added to food.
Rosemary- an evergreen shrub, fresh and dried leaves of which have a pleasant, slightly sweet aroma. This spice is added to meat, mainly lamb, pork and game, as well as to fish, some salads and vegetable pickles. Rosemary is usually added to food in ground form.
Thyme (thyme)
- wild greens with a strong spicy aroma. Thyme greens are used both fresh and dried, added to food as an independent seasoning, and as part of various herbal mixtures. Thyme is a spice that can be used in a variety of foods. It is suitable for fish, poultry and meat, used to dress salads and vegetable dishes. Thyme is also added to pickles.
Caraway- a typical baker's spice, the seeds of this herbaceous crop are added to baked goods and salted biscuits. In addition, it is added to fried meat (pork) or poultry, to boiled potatoes and sauerkraut. Fresh cumin leaves are used for salads. Cumin can also be used in powdered form, grinding just before use.
fragrant dill
- a herbaceous plant, all above-ground parts of which are very aromatic. The aroma of dill goes especially well with green salads, milk sauces and soups, curd dishes. Umbrellas of dill inflorescences are added to pickles, sauerkraut. Dill is also seasoned with fresh and boiled vegetables, boiled meat and fish.
Garlic- not only a delicious seasoning, in addition, it contains many healthy substances. Garlic is added to vegetable salads, sauces, sausages and fish dishes. Seasonings for vegetables and meat are prepared from it. Garlic is used both fresh and dried and ground.
Saffron- stigmas of flowers of perennial grass, as a rule, frayed. It is enough to add a small amount of this spice to the dish so that it acquires a golden color and a wonderful aroma. Saffron is a wonderful addition to fish dishes, vegetables, legumes, as well as flour products.
Tarragon- this is one of the types of wormwood, the leaves and young shoots of which, fresh and dried, have a spicy aroma. In addition, purslane is very rich in vitamins. As a spice, purslane is added to meat and fish, marinades, salads and sauces. Purslane is added to warm dishes just before serving to preserve the taste and vitamins.
Along with individual spices are often used for cooking mixtures of various aromatic herbs and roots. Classic examples of such mixtures are powdered curry seasoning (its main components are black pepper and chili pepper, as well as coriander and turmeric, although cinnamon, ginger, cardamom, nutmeg and nutmeg, allspice, cumin , mustard seed and poppy), "five spices" (it consists of equal parts of Chinese pepper, star anise, cinnamon, cloves and fennel), various sauces and pastes (for example, ketchup or Tabasco sauce).
There are well-established recipes for spice mixtures that are best suited for preparing various dishes:
goulash:
lots of red pepper, black pepper, allspice or cloves, thyme, marjoram, cumin, turmeric, onion;
for poultry dishes:
thyme, marjoram, rosemary, sage, thyme, basil;
for fish dishes:
bay leaf, white pepper, ginger, allspice, onion, coriander, chili pepper, mustard, dill, thyme;
for grilling:
red pepper, curry and chili mixtures, black pepper, thyme, oregano;
for smoking:
black pepper, allspice, cardamom, coriander, marjoram, thyme, nutmeg and mace, cumin, ginger, chili pepper;
for game:
thyme, oregano, allspice, red pepper;
for the stew:
red pepper, ginger, turmeric, coriander, mustard, cardamom, cumin, black pepper, allspice, nutmeg, cloves;
for fruits: cinnamon, cloves, ginger, star anise.
Seasoning use:
Anise: veal, boiled fish, baked potatoes, boiled carrots, yogurt salad dressing, coleslaw, fruit salad, bread, muffins, cookies, drinks.
Basil: pork, meatballs from the liver, marinades, baked broiler, stewed broiler, fish with spices, tomato soup, vegetable soups, pasta soup with vegetables, decomp. stewed vegetable dishes, stuffed vegetables, tomato dishes, scrambled eggs, vegetable salad dressings. oils and, sour cream, vegetable salads, vegetable pies.
White Peppercorns: boiled meat, boiled tongue, stewed meat dishes, boiled chicken and boiled broiler, herring in spicy sauce, freshly salted fish, fish, vegetable and chicken soups, stewed vegetable dishes, canned vinegar.
Ground white pepper: minced meat dishes, roasts, chops, schnitzel, meat sauces, liver meatballs and sauces, baked broiler, fried stewed and baked fish, vegetable and fish soups, stuffed vegetables, stewed vegetable dishes and vegetable casseroles, scrambled eggs, cheese soup and sauce , cheese soufflé, French salad dressing, sour milk salad dressing, mayonnaise, vegetable, fish and crayfish salads, meat salads, meat, vegetable and fish pies.
Carnation: liver casserole, blood dishes, ham decoration, herring in spicy sauce, carrot and rutabaga casseroles, vinegar preserves, fruit salad, banana and apple desserts, spicy cake, gingerbread, drinks.
Allspice: meat patties, Karelian roast, fatty meat dishes, blood dishes, game, jelly, boiled chicken and broiler, boiled fish, dried cod, herring in spicy sauce, meat, fish soup, cabbage soup, stewed vegetable dishes, gingerbread.
Oregano ordinary: pork, beef and lamb, grilled meat, marinades, spaghetti sauce, baked broiler, grilled broiler, grilled fish, vegetable soups, pasta soup with vegetables, tomato dishes, stewed vegetable dishes and vegetable casseroles, scrambled eggs, dishes from cheese, sour milk and sauces from rast. salad oils, vegetable salads, Greek salad, pizza, vegetable pies.
Green onion: minced meat (baked), minced meat sauce, white sauce, melted butter boiled, stewed and fried fish, baked fish, vegetable, fish and minced meat soups, tomato dishes, stewed vegetable dishes and vegetable casseroles, scrambled eggs and cheese sauce , fermented milk salad dressings, vegetable, egg, fish and shrimp salads, vegetable and fish pies.
Green pepper: roast, steaks and chops, cutlets, schnitzel, minced meat, baked and meat sauces, baked broiler, fried, stewed and baked fish, fish, vegetable and cheese soups, stewed vegetable dishes and vegetable casseroles, scrambled eggs and omelette roll, cheese sauce and cheese soufflé, dishes with cheese, vegetable-oil and sour-milk salad dressings, vegetable and fish salads, fish, vegetable and meat pies.
Ginger: roast and pork chops, cutlets, roast pig, oriental chicken or broiler, honey broiler, Chinese fish, Chinese pork and chicken soups, Chinese vegetables, fruit salad, desserts from apples, pears and bananas, muffins, cookies, soufflé.
Cayenne Pepper: goulash, minced meat dishes, pork, paella, risotto, grilled broiler, vegetable soup, fish soup, crayfish soup, bean dishes, Spanish omelette, vegetable salad dressing. oils, vegetable salads and egg salads.
Cardamom: various buns, apple desserts, coffee, vanilla ice cream.
Curry: oriental pork and beef dishes, Chinese meatballs, white sauce, decomp. broiler and chicken dishes, paella, Chinese fish, broiler and chicken soup, rice dishes, curdled milk salad dressing, vegetable salads, chicken salad, chicken and broiler pie.
Chervil: pork and beef, baked and stewed broiler, boiled fish, potato soup with leek, vegetable soups, onion soup, pasta and vegetable soup, boiled carrots, pumpkin, dishes, eggplant, dishes with stewed vegetables, scrambled eggs, cheese sauce, vegetable salad dressing. oils and curdled milk, vegetable salads, pizza, vegetable pies.
Cinnamon: Greek casserole of eggplant and minced meat, milk chicken and broiler, fried eggplant, jerky, cheesecake, fruit salad, soups for dessert, kissels, raisin and plum desserts, apple desserts, cakes, cinnamon buns, rice porridge, curdled milk.
Turmeric: pork, fish, chicken, dec. rice dishes.
Bay leaf: roast, boiled meat, broth, boiled tongue, boiled chicken and broiler, boiled fish, herring in spicy sauce, meat, fish and vegetable soups, canned vinegar, peeled eggplant with minced meat, stewed vegetable dishes.
Lemon Pepper: stewed meat dishes, meat sauces, steaks, schnitzels and chops, baked, stewed broiler, broiler, fried broiler, fried, boiled and baked fish, vegetable and fish soups, boiled vegetables, stews, vegetable dishes and vegetable casseroles, cheese dishes , scrambled eggs and egg and milk casseroles, vegetable oil and sour cream salad sauces, vegetable, fish salads, shrimp and crayfish salads, vegetable, fish and meat pies.
Ground onion: baked meat patties and minced meat, rump steak, beef stroganoff and meat sauces, broiler stews, baked fish, vegetable, meat and fish soups, stewed vegetable dishes and vegetable casseroles, potato and tomato dishes, scrambled eggs, vegetable-oil salal, sauce, vegetable salads, vegetable and fish pies.
Marjoram: pork and lamb, liver and meat pate, liver dishes, game, baked broiler, pea, onion and spinach soup, borscht, vegetable soups, cabbage and beetroot dishes, tomato dishes, vegetable casseroles, vegetable salad dressing. oils, vegetable salads, vegetable pies.
Muscat: meatballs and various, creamy casseroles, oriental stewed broiler, carrot soup and others, vegetable soups, carrot and rutabaga, casseroles and mashed potatoes, egg punch, fruit salad, muffins and cookies, fruit and chocolate desserts.
Mint: lamb dishes, game, mint sauce, fruit salads, jellies, sherbets, drinks, chocolate desserts, fruit salads.
Paprika: pork and beef, marinades, grilled meat, goulash, minced meat sauce, grilled broiler, broiler, baked, paella, risotto, minced meat soup, sausage soup, vegetable soups, baked potatoes, stewed vegetable dishes and vegetable casseroles, scrambled eggs, egg rolls, cheese dishes, sour milk and sauces from rast. oils for salads, vegetable and meat salads, vegetable and meat pies.
Pepper mix: roasts, steaks, chops, meatballs, meatballs, casseroles and sauces, liver and kidney dishes, marinades, baked broiler, grilled broiler, broiler stews, baked fish, caviar, meat, vegetable and fish soups, stewed vegetable dishes and , vegetable casseroles, potato dishes, cheese soufflé, vegetable-oil salad dressing, sauce, vegetable, fish and meat salads, pies stuffed with minced meat.
Parsley: stewed meat dishes and meat sauces, stewed broiler, boiled and baked fish, meat and vegetable soups, salads, stewed vegetables, dishes, potato dishes, scrambled eggs and egg rolls, decomp. milk and egg casseroles, cheese sauce, sour milk and sauces from rast. oils for salads, vegetable and meat salads, bread, rolls, rolls for tea, vegetable and meat pies.
Piri piri universal seasoning: Pork, lamb, broiler, shrimp and crayfish dishes.
Pomeranian: oriental chicken, turkey or broiler stuffing, stuffed fish, fruit salad, apple and pear desserts, spiced bread, muffins and cookies.
Seasoning with four spices: Pork, beef and lamb, meatballs, minced meat sauce, liver and kidney dishes, baked broiler, stewed broiler, baked fish, minced meat and vegetable soups, stewed vegetable dishes and vegetable casseroles, vegetable salad sauces. oils, vegetable and meat salads, vegetable, meat and fish pies.
Provence: grilled pork, braised pork. beef and lamb, game, marinades, liver dishes, sauces with rights, grilled broiler, broiler, baked, stewed broiler, boiled and baked fish, vegetable and fish soups, stewed vegetable dishes and vegetable casseroles, cheese sauce, scrambled eggs, vegetable -butter salad dressing, vegetable salads, vegetable and fish pies.
Spicy salt: minced meat dishes, stewed meat dishes and sauces, baked and stewed broiler, fried, boiled and baked fish, fish, vegetable and meat soups, stewed vegetable dishes and vegetable casseroles, boiled vegetables, potato dishes, scrambled eggs and omelet roll, cheese sauce and cheese soufflé, vegetable-oil and sour-milk salad dressings, vegetable salads and fish pies.
Rosepepper peas: baked minced meat, roast, steaks, chops and meat stews, baked broiler, stewed broiler, boiled, fried and baked fish, caviar, vegetable and fish soups, vegetable casseroles and stewed vegetable dishes, scrambled eggs and cheese sauce, sour-milk salad sauces , vegetable, fish and fruit salads, ice cream, fruit salads, fish and vegetable pies.
Rosemary: pork, lamb, game, liver dishes, marinades, baked broiler, stewed broiler, fatty fish, onion soup, cabbage soup, potato, onion and cabbage dishes, vegetable oil salad dressing, vegetable salads, vegetable pies.
Celery Salt: kidneys, meatballs, sauce with minced meat, vegetable casseroles, potato dishes, sauce, vegetable salads.
Poppy seeds: cabbage dishes, vegetable-oil salad dressings, vegetable and egg salads, pasta salads, bakery products, rich bagels, tea buns, cookies, bakery decoration.
Mix for steak: steaks, schnitzels, chops, cutlets, meat patties, sauce, minced meat, fried broiler and grilled broiler, stewed broiler, minced meat soup, baked potatoes, stewed vegetable dishes, cheese dishes, milk and egg casseroles, pies with meat stuffing.
Thyme: pork and lamb, marinades, boiled, fried and baked, fish, shrimp appetizer, onion soup, potato soup, with leeks, vegetable soups, fish soup, potato, onion, pea and bean dishes, scrambled eggs and omelette roll, vegetable oil, salad dressing, vegetable salads, fish and crayfish salads, vegetable and fish pies.
Caraway: roasted pig, grilled fish, soup sauerkraut, cabbage dishes, kargofel, baked, cheese sauce, salad sauces from rast. butter, potato salad and coleslaw, bread. buns for tea, cookies.
Dill: dill stew, white sauce, fried, boiled and baked fish, fish soups. shrimp and crayfish soups, vegetable soups, salads, potato dishes, scrambled eggs, cheese sauce, vegetable-oil and sour-milk salad sauces, vegetable, egg and fish salads, shrimp salads, fish and vegetable pies.
Fennel: fried pork or lamb, liver dishes, boiled fish, milk fish soup, stewed vegetable dishes, vegetable sauces. butter, coleslaw, bread and muffins.
Ground horseradish: meat with horseradish, horseradish sauce, creamy or fermented horseradish sauce for freshly salted fish, meat soups, horseradish oil for boiled, vegetables or vegetable fritters, yogurt salad dressings, vegetable salads, beet salad.
Thyme: pork and lamb, stuffed meat, marinades, liver, blood dishes, baked broiler, fried or baked fish, cabbage soup, pea soup, fish soup, vegetable soups, cabbage and bean dishes, pea dishes, scrambled eggs, salad sauces from rast. oils and curdled milk, vegetable salads, vegetable pies.
Black Peppercorns: stewed meat dishes, boiled meat dishes, herring in spicy sauce, freshly salted fish, meat, fish and vegetable soups, stewed vegetable dishes and canned vinegar.
Ground black pepper: steaks and chops, meatballs, decomp. sauces, baked broiler, stewed broiler with vegetables, caviar, puree soup, stewed vegetable dishes, stuffed eggplant or pumpkin, potato dishes, tomato dishes, cheese soufflé or cheese sauce, French salad dressing, sour milk sauces, vegetable and fish salads , salad, shrimp, vegetable pies and meat pies.
Ground garlic: pork, beef and lamb, minced meat dishes, liver and kidney dishes, baked, stewed broiler, broiler, baked fish, vegetable, fish and meat soups, stewed vegetable dishes and vegetable casseroles, potato dishes, dishes with cheese, egg and dairy casseroles, vegetable-oil and sour-milk salad dressings, vegetable and fish salads, shrimp salad, vegetable pies.
Garlic Pepper: pork and beef, goulash, stewed meat dishes and sauces, minced meat dishes, liver and kidney dishes, baked, fried broiler, broiler and stewed broiler, vegetable and meat soups, stewed vegetable dishes and vegetable casseroles, cheese sauce, vegetable oily salad dressings, vegetable salads, pizza, meat pies.
Chilly: minced meat (baked), minced meat sauce, grilled meat, goulash, grilled broiler, stewed broiler, baked broiler, minced meat vegetable soup, fish soup, crayfish and shrimp soups, decomp. vegetable casseroles, omelettes, vegetable salad dressings. oils, curdled milk sauces, vegetable, fish and meat salads, minced meat pie.
Chilli ground: minced meat dishes, grilled meat, game, vegetable soups.
Sage: pork and lamb, game and liver dishes, marinades, goose, duck, cabbage with lamb, fish and vegetable soups, salad dressings, stuffing for birds, fish.
Tarragon: pork and beef, marinades, lamb and game, kidney and liver dishes, cream sauces, baked broiler, stewed broiler, baked fish, vegetable, fish and meat soups, tomato dishes, vegetables, casseroles, stewed vegetable dishes, scrambled eggs, eggs -milk casseroles, vegetable-oil and sour-milk salad dressings, vegetable and meat salads, vegetable pies and casseroles.
Selection of spicy bouquets:
Spices for preparing snacks or side dishes from different products:
For vegetable side dishes for meat dishes
almost all types of vegetables are used, including spicy vegetables and root vegetables. Their taste is improved by the addition of sugar or honey, giving a sweetish taste, vinegar, fragrant vinegar with tarragon or other herbs, lemon juice, wine, olive oil.
To prepare vegetable snack mix:
Green onion, fresh capsicum.
To prepare green head salad garnishes:
The taste of it improves, as mentioned above in general for a vegetable mixture; you can add to taste (or if available) borage.
For making side dishes or salads fresh cucumbers:
Black pepper, red sweet or hot pepper, green onion, anise.
To prepare spinach side dishes:
Garlic, dill, allspice, basil, wormwood.
To prepare beetroot side dishes or appetizers:
Cumin, horseradish root, tarragon, allspice, anise, wormwood.
To prepare side dishes or appetizers from white cabbage:
Cumin, cloves, black pepper, sweet or hot red pepper, marjoram, coriander, garlic, onion, borage, wormwood, calamus.
To prepare side dishes or snacks from sauerkraut:
Onion, garlic, black pepper, mushrooms, sweet or hot red pepper, marjoram, lovage, bay leaf, cumin, nutmeg, horseradish, basil, tarragon, fennel, allspice, juniper.
To prepare cauliflower side dishes or appetizers:
Basil, savory, tarragon, nutmeg.
To prepare side dishes or snacks from green beans:
Dill, borage, parsnip, savory, allspice.
To prepare side dishes or dishes with dry colored beans:
Black pepper, marjoram, savory, garlic, onion, coriander, red or hot pepper, white or green pepper, celery, sorrel sour.
To prepare side dishes or snacks from dry peas:
Thyme, rosemary, cumin. Coriander, nutmeg, parsley, onion, garlic, basil, savory.
To prepare side dishes, snacks or dishes from different legumes:
Savory, ginger, nutmeg, sweet or hot red pepper, black pepper, white or green pepper, a little marjoram, onion and garlic to taste.
To prepare side dishes or other rice dishes:
Tarragon, ginger, cardamom, garlic, lovage, nutmeg, red pepper, parsley, saffron, marjoram, oregano, coriander, dried barberry powder.
Spices for cooking side dishes or potato dishes:
To prepare potato side dishes:
Onion, celery, black pepper, parsley, marjoram, nutmeg or walnut, cumin, basil, savory, thyme, dill, bay leaf, calamus.
To prepare meals from fried potatoes:
Onion, black pepper, cumin, marjoram, basil, thyme, savory.
For cooking mashed potatoes:
Onion, black pepper, nutmeg, parsley, fresh herbs to taste.
Spices for cooking mushroom dishes:
Onion, garlic, chives, black pepper, red pepper, cayenne pepper, red hot pepper, tarragon, marjoram, wormwood, rosemary, cumin, nutmeg, basil, parsley.
Spices for making sauces and seasonings:
Onion, garlic, black pepper, cayenne pepper, red hot pepper, dill, red bell pepper, tarragon, ginger, capers, bay leaf, marjoram, cloves, oregano, allspice,
thyme, rosemary, mushrooms, mashed parsley, borage, cardamom, lavender, peppermint, turmeric, sage, watercress.
Spices for dough products:
Spices for homemade products yeast dough:
Vanilla, anise, ginger, bitter and sweet almonds, cardamom, coriander, cumin, cloves, cinnamon, allspice, star anise. You can also add cumin, red pepper, savory to products made from salty yeast dough.
Spices for holiday homemade cookies:
1. Cinnamon, cardamom, ginger, cloves. 2. Cinnamon, ginger, cloves, nutmeg. 3. Fennel, coriander, cinnamon, Orange juice. 4. Anise, allspice, nutmeg color.
Spices used in sweet fillings for pies or pies:
Anise, ginger, cardamom, nutmeg, saffron, vanilla, cinnamon.
Spices for cooking dishes from dairy products:
Spices for cooking dishes from homemade cottage cheese:
Anise, ginger, vanilla, cinnamon, watercress, dill, cumin, nutmeg, horseradish, sweet red pepper, lemon balm, thyme, chives, basil, borage, hyssop.
Spices for making homemade cheeses:
Basil, thyme, dill, peppermint, nutmeg, oregano, sweet red pepper, sage, thyme, rosemary, watercress.
Spices for cooking dishes or desserts from fruits:
To flavor various dishes and fruit desserts, you can use:
anise, cardamom, nutmeg, vanilla, juniper, cinnamon, ginger, cloves, calamus.
Spices for plum compote:
Anise, nutmeg, allspice, sage.
Spices for pear compote:
Ginger, nutmeg, cloves.
Spices for making baked apples or various apple fillings:
Ginger, nutmeg, vanilla, cinnamon.
Spices for flavoring various homemade drinks:
To flavor the grogs:
anise, star anise.
To flavor the punches:
nutmeg color, cinnamon.
To flavor drinks with hot wine:
nutmeg, cloves, cinnamon, lemon and orange peels.
To flavor coffee:
almonds, cinnamon.
To flavor cocoa:
nutmeg, vanilla, cinnamon.
Preparation of fragrant table vinegar:
Vinegar infused with basil:
A few fresh basil leaves are lightly crushed and put into a bottle of vinegar.
Vinegar infused with tarragon:
put 1-2 tablespoons in a bottle of vinegar. crushed leaves and tops of tarragon.
Aromatic vinegar:
Add basil, dill (herbs or seeds), bay leaf, rosemary, and thyme to taste in a bottle of vinegar.
Spices for pickling cucumbers, zucchini, squash:
To give pickled vegetables a pleasant taste, smell and strength, use: basil, borage, savory, hot pepper, grape leaves, horseradish, tarragon, fennel, ginger, garlic, bay leaf, nutmeg, allspice, black pepper, cloves, white mustard, coriander, juniper.
Good health and bon appetit!
We will be glad for your additions and amendments to the Catalog of spices and seasonings of the Kukharo4ka websiteSpices in the garden are now preferred by many summer residents. It's so convenient: your favorite herbs are at hand. And those who are creative in cooking cannot do without seasonings.
One and the same menu can be diversified by the presence of a single greenery - the aroma affects the food so much. Making a sauce with spicy ingredients can become a professional secret of famous chefs.
By tracing the history of spices, one can learn the history of civilization. Even primitive man improved the taste of raw meat with fruits, roots, herbs. Already in the Neolithic era, people used cumin, poppy, parsnips. And although they still lived off the collection of plants and hunting, they already knew how to cook simple meals, which could diversify the taste with spicy additions. And then the tradition was born to put sacrifices to the gods on the altar.
Cardamom, onion, fennel, coriander, sesame, saffron became a constant commodity of the ancient Babylonians. Ancient Egypt, Ancient Greece, India, China only expanded the list of herbs and root crops. The spread of spices began not only in those places where trade caravans went, but also conquerors.
Fragrant plants became the cause of military relations between states. The conquest of new territories was carried out both because of the development of local lands, and the opportunity to earn money on the loot. Spices were invariably among the trophies. Travelers, going on long journeys, lost ships, equipment, people, but all the losses could be covered by the brought spices.
The beginning of discoveries in the Middle Ages led to fierce competition between Portugal, Spain, Holland and England for the right to colonial possession of states in Southeast Asia, America, also because then a monopoly was introduced on the trade in exotic products. The monks who developed the culinary art also helped in the cultivation of spices.
Spicy herbs in the country
Now spice plants are an integral part of our cuisine. The combination of tastes, aromas, colors not only excite the appetite, but also help to properly absorb all the nutrients of the dishes, saturate the body with vitamins and mineral salts.
In order to grow your own spice garden, a lot of effort is not required. Most herbs and roots are easy to care for. You can break a flower bed, which will delight not only with aromas, but will also be a wonderful decoration of the garden, the main thing is to adhere to the principle: the composition is formed not only by the color of the plant, but also by its growth - we plant the tallest herbs in the center of the garden.
So what are the best plants to choose? First of all, those that you often use when cooking. Those who prefer spicy dishes will choose mustard, chili, horseradish, basil. Fans of softer and more fragrant aromas can plant mint, hyssop, snakehead, savory. Anise, cumin, fennel, dill, coriander, lovage, juniper berries - for gourmets with special taste preferences.
peppery
One of the most fragrant plants with a significant content of essential oils, which include menthol. Mint is used as a seasoning for meat, game, sweet marinades. Tea lovers cannot imagine an evening without a cup of an invigorating drink with the addition of mint. Its cooling and healing effect gave rise to many sedatives, painkillers, menthol lozenges, and antiseptic toothpastes.
Mint was used as a spice in ancient Greece, Egypt, and Rome. You can season food with both fresh and dried leaves. In the Caucasus, the plant is used in the preparation of soups.
Mint is a perennial plant with a horizontally branched root that blooms in late July - early August. The leaves are elongated, ovoid, with short petioles. The flowers are small, pale purple. Mint grows up to 1 meter in height, so in a bed of aromatic plants it can be planted closer to the center.
Mint reproduces vegetatively, including through the rooting of stems, over time the plant can grow in the garden. To prevent this, you can limit the area of \u200b\u200bits growth by digging a small fence made of boards and slate next to it. But it is worth considering that mint degenerates in one place. It is necessary to renew planting plants every 3-5 years.
Mint loves open spaces, but gets along well under the canopy of trees - plant it under a tree, and then you can forget about weeds, but tender leaves of cooling freshness are always at hand. For the winter, the leaves can be dried or frozen; mint is harvested in the budding phase.
Melissa looks like mint, but differs from it in aroma
Melissa is related to mint and is often referred to as "lemon mint". Melissa in Greek means "bee" - the plant attracts insects with its citrus aroma. Essential oil grass has a highly branched rhizome, the height of lemon balm exceeds one meter. The edges of the green, oval leaves are covered with glandular hairs that accumulate the essential oil.
The flowers are small, white, umbrella type. The plant blooms from June to September. Avicenna wrote about lemon balm in his treatise, and it is still popular today. As a seasoning, grass is used in marinades, soups, meat, mushroom dishes. Just like mint, lemon balm flavors teas and drinks.
In one place, the grass is kept only for 3-4 years (although it can be grown up to 10 years), during this time a new plantation can be planted, when sown with seeds, lemon balm blooms in the second year, the vegetative method will give shoots in the first year.
Melissa does not survive the harsh winter, so for the cold season we close it with coniferous spruce branches. The first raw material is harvested during the budding of the plant - it is then that the lemon balm is most fragrant. The second time, lemon balm can be collected in the fall, before frost. After the plant turns black and becomes unusable.
Basil
An annual plant native to India. It grows well in well-lit areas with richly fertilized soil. If planted in the shade, the aroma is reduced. In cooking, the ground part of the plant is used. The taste of basil is pleasantly spicy, at first sweetish, then with a slight bitterness. Used as a seasoning for pates, salads, gravies, meat, fish dishes.
Varieties differ in taste, leaf color - from light green to purple. Fresh leaves have a tonic effect, excite the nervous system - this should be taken into account when cooking. When dry, basil powder can replace pepper. In a bed of spicy plants, basil will add a special charm to the composition. He is not tall, but with a beautiful color.
Marjoram will require experimentation in the kitchen to find its dosage of this spice.
(oregano)
Marjoram is a perennial, but in culture it is grown as an annual plant, the ground part is also taken as food. As a spice, grass was used in ancient Greece and Rome. Marjoram has a strong spicy smell, slightly burning taste, slightly sweet. The spice should be used carefully: the aroma can either saturate with an unusual bouquet of shades, or spoil it. To find a specific dosage of seasoning, you have to experiment in the kitchen. Correctly reveals the taste of marjoram thyme. Sometimes grass is substituted for salt. Well suited for poultry meat, pâtés, second courses, cheeses.
Marjoram loves warmth, so planting it after frost is not recommended. Sowing is best done at a stable temperature of 20-22 degrees. At first, the plant will need watering, but in the future it is quite resistant to drought. Also, like basil, it loses some of its aromatic properties in shading. Prefers light, calcareous soil. The height of the grass is small, about 20-50 centimeters, so it is better to plant in a common plantation from the edge, it blooms in late summer with whitish or pinkish corollas.
Perennial native to the East. Root - large, like a spindle; the leaves are shiny, the lower ones reach half a meter in length, the upper ones are small. The whole plant is eaten: both the ground part and the root. It begins to bloom in June and continues until the end of August. Lovage quickly runs wild, propagating both by seeds and by dividing the root. The smell of lovage is reminiscent of celery, with a sharp, salty-bitter taste. Ukrainians are very fond of the plant, they even compose poems about it.
Leaves for food are harvested in the first year of planting, in the second or third year they dig up the root, and this cannot be done before flowering - there is information about its poisonous properties. Lovage is one of the few plants whose dried and ground parts are much more aromatic than fresh ones. It is used in many dishes, it is included in the list of spices suitable for diet food. It is also brewed like tea.
An annual plant that grows wild in ravines. It is known that the ancient Greeks and Romans prepared sauces for meat from it, monks brought it to Europe. Until now, savory is an integral part of Mediterranean cuisine. Young greens are similar in taste to hot peppers, and add a spicy flavor to dishes. Tellingly, savory leaves are consumed whole, they are not crushed, otherwise they will give the dish a bitter taste.
Suitable for all legumes, mushrooms, fish, sauces. The plant is tall and short, grown by sowing seeds, blooms from mid-summer to October. Resistant to cold, loves light and fertile soil.
An annual low plant that came from Western Asia. One of the ancient cultures favored by the Egyptians. This unpretentious plant during flowering it is very beautiful, therefore it is often grown as a decorative decoration of the garden. The flowers are white, yellow to red, blooming all summer and September. The stems are juicy, creeping - gardeners often consider it a malicious weed, but if you limit its growth, it will please you with its pleasant, slightly spicy, tart taste.
Greens serve as the basis for salads, you can pickle for the winter. It is better to cut it before flowering, it can be done several times during the season, and they are also sown two or three times - so there will always be fresh seasoning on the table. Grass as a spice is suitable for all dishes, except for potatoes.
An annual plant native to the Mediterranean and the Middle East. The fact that anise was used back in the Stone Age is excavated in pile buildings of those times, where the seeds of this plant were found. Ancient Greek doctors treated with grass, in Russia they learned the taste of anise late - only in the 19th century, but now it is widely cultivated in many areas - large anise fields are planted. Widely used in perfume, food, chemical, pharmaceutical industries. Fatty oil after distillation of essential oils is used to make soap, and the rest replaces cocoa in products.
The smell of anise is so strong that it kills insects that greatly annoy a person: moths, cockroaches, lice, bedbugs. Cooks prefer it for its refreshing, spicy-oriental aroma, and when ground it has a sweetish aftertaste. Used in sweet dishes, as well as in fruit, vegetable, drinks.
The type of anise is attractive - thin, short-standing, a little more than half a meter high, the flowers are inconspicuous, but collected in an umbrella. Blooms in summer, fruits are harvested in August. Anise has a high yield proper fit and watering can give up to one kilogram per square meter of greenery.
Ruta means "salvation" in Greek.
A perennial semi-shrub with an upright stem 50-80 centimeters high comes from Southern Europe. The leaves are dark green, the flowers are yellow. In one place it can grow up to 8 years, loves sunny places, moist fertile soil, the plant is unpretentious in care. Leaves begin to take from the second year of life. You can tear greens during the summer, it is perfect as a base for salads, seasonings for marinades and pickles. In ancient times, the plant served as a medicine against various diseases, it is no coincidence that the name: "rue" from Greek - "salvation". In the historic homeland, it often coexists with a vineyard, which may be why rue tastes strongly spicy, bitter, and piquant. Essential oils are used to prepare strong alcoholic drinks, aromatic waters, rutin, vitamin P, is obtained from the plant.
Semi-shrub, which is widely distributed in Eurasia and Africa. This plant was treated by Hippocrates. The healing properties of hyssop are still used today. It is more popular with gardeners because of its ginger-sage aroma, it tastes bitter. Chefs season them with cold appetizers, first and second courses. It is very important in dietary nutrition, they are replaced with pepper. And at the same time, hyssop is part of some alcoholic beverages, as well as medicinal decoctions for the elderly. The plant is used in dried form, but its fragrant characteristics are deteriorating, it is better to use fresh leaves.
Hyssop is also planted as an ornamental plant. Its inflorescences are spike-shaped, blue-violet hues, there are also pink varieties - they fit perfectly into a spicy garden bed. The plant blooms from July to September, unpretentious.
Fresh spices on the table - the fruit of labor in the garden
This is a small part of spicy plants that you can plant in your garden, and get spices from the garden immediately to the table. All of them contain a significant amount of essential oils and have antiseptic properties. Delicious seasonings will also be useful. But the main thing in growing spices is that with their help, even the simplest dish can be made exquisite, original, and never repeated in cooking.
Try different combinations and experiment!
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