The hostess went from her small kitchen to the windowsill. When the guests saw him, he harvested several leaves from a plant growing there. That, he explained, would go for the spaghetti sauce they would eat later that evening. Soon the guests took a close look at the "house plan." It was an herb: basil.
Although they don't always grow on their own, people in many countries are starting to take an interest in herbs. But why the "rediscovery"? Haven't herbs been used for centuries?
It is true that the Chinese and other peoples have never stopped using herbs. However, two new trends are believed to have increased demand for the crop.
Firstly, gourmet cuisine is increasingly popular, and herbs are often one of the tastiest ingredients in dishes. Second, interest in "folk" or "homemade" treatments has been revived. Often times, these remedies use herbs as remedies. Some argue that slow-acting herbs are "more natural" than effective drugs in modern medicine and therefore safer.
Although these “prescription drugs” date back centuries and are often shrouded in superstition, many plants contain powerful chemicals. Willow bark contains the same acidity as aspirin and the glove produces digitalis. However, the health claims of many herbal teas and oatmeal packs are the subject of much debate and appeal to skepticism in medical circles.
On the other hand, there is an almost universal consensus on the use of herbs in cooking. They give many recipes a new and delicious taste. There are two ways to get herbs right now: grow and store your own, or buy one. Consider the DIY method.
Growing herbs
It would be dangerous to run in the fields and harvest what you thought were useful herbs. As a Bible story clearly shows, some plants are dangerous to eat even after they have been cooked. (2 Kings 4: 38-41) Therefore, it is best to ask a state agricultural center or plant store which known herbs can be grown locally. The type of soil and the amount of sunlight determine what you can do. If your climate is temperate, you will likely find that the herbs in the box that comes with it grow well.
Most herbaceous plants like sunny places. In many climates, they should be started indoors in the fall and taken outdoors in the warmer spring.
All discarded plastic containers are useful as "starter boxes." Drill a few holes in the bottom, fill the box with good, light-colored soil and sprinkle with lemon. Moisten the soil and thin the seed on top. Cover the seed with a little dry soil and press it lightly. A piece of clear plastic or glass should be placed over the container and left until the plants enter the soil.
Don't be too impatient to see the results. For example, parsley can take six to eight weeks to show signs of life. When each small plant has about four leaves, set the containers outside for two weeks to allow the plants to adjust to the new conditions. They can then be transferred to the field.
If you can't get the seeds, you can get seedlings of the plant from a friend or buy established plants. This often saves a lot of time and effort. If you don't have landscaped gardens, don't give up. Herbs can be grown in pots on a balcony, in plantings, or even indoors.
"Harvest" and conservation
The best time to “harvest” most herbs is when the flowers are just starting to bloom. Choose leaves and stems carefully. Try not to blow them out as this will release the precious scent.
While fresh herbs are best, you should save some for off-season use. They can be frozen, kept whole in airtight containers, or dry.
Drying herbs is the most common way to store them. Do not expose them to the sun during drying. Instead, hang them upside down ("upside down") in a heated cabinet or on a shelf where steam or moisture cannot get through. Or try this method, as described by an authority: "I put each variety of herbs in a separate brown paper bag (sage leaves in one bag, mint in another, rosemary in a third), place the bag loosely. With a sharp knife or scissors, I divide two or three places in each ventilation bag and hang them in a warm room ... Every day or so I shake the bag to turn [the herbs to dry evenly. "
When the herbs are "sharp", you can put them in pots and seal them well. If a watermark appears, remove the herbs from the pot and dry them again. If you only have clear glass jars, paint them so that no light enters. Dried herbs are best stored in a dark cupboard.
But now that you have herbs, what is the best way to use them in the kitchen?
Create the "mysterious scent"
For the sake of your potential customers, let's start with a disclaimer. The taste and aroma of herbs can be very strong. If you are too "liberal" in the use of herbs, the results can be disastrous for your food. Start by tempering in moderation. "A pinch here and there" is a good rule of thumb.
There are many ways to improve your herbal diet. They can be used as a garnish or incorporated into various dishes: starters, sauces, soups, coffee, cocktails, punches and wines. You can make infusions, oils, sugar, butter, mustard and vinegar.
For example, making herb butter is simply a matter of whipping and softening about a hundred grams (3 1⁄2 ounces) of butter and then mixing, for example, a tablespoon of chopped chives and a tablespoon. juice. lemon. Or use more than one herb in combination. This butter adds flavor when spread on fish, chops, steaks or rolls.
Of course, a very popular use of herbs is to make tea with them. In addition to offering a wide range of possible beverages, many of these teas are considered to be beneficial to health. Chamomile tea is believed to induce restful sleep. Herbalists claim that sage tea helps the brain.
These teas are prepared in the same way as regular tea. Pour boiling water over the leaves and let the mixture soak for a few minutes before drinking. Many people add lemon juice or honey.
Vegetable oils may not be as well known. These are made by filling two-thirds of a bottle with high-quality mild oil, such as safflower or almond oil (not peanuts or olives). A good handful of your favorite herbs are "damaged" completely with the addition of a tablespoon of white vinegar. This mixture is added to the oil.
Close the bottle tightly and shake well. It should stand on a sunny or warm shelf for about a month. Make a practical shelf so you can pick up the bottle and shake it regularly. This oil is delicious in salad dressings or frying.
Herbal sugars and salt are usually made by sealing granulated sugar or table salt in tightly closed jars with a few branches of the herb you choose. The longer you keep them, the stronger the taste. Sugar can be used in cake recipes or in pancakes or fruit and salt is used in cooking or as a table sauce.
There are many good cookbooks that contain recipes where you can use herbs. When the recipe calls for a bouquet garnish, the bouquet as it is referred to is usually a bouquet of parsley, thyme, bay leaf, tarragon and sometimes marjoram. They are added bound during cooking but removed before serving. If your recipe calls for herbs, finely chop and add chervil, chives, parsley and tarragon. Always remember: If you use dried herbs in a new herbal recipe, reduce the amount to a third or half. Dried herbs are stronger.
Of course, you might want to experiment with lesser-known herbs. Since there are around 2,500 species in the world, there is a lot to learn. (What is called "grass" varies from place to place. It is generally defined as a plant that "dies" every year and usually does not have a log.) After careful study, you may be -be surprised at what is on your land table. : Clover, dandelion, rose petals, etc. You can also use other herbs eg. B. relaxing herbal baths.