Spice it up with herbs, it is simple, easy and so tasty, by Lis Thorolvsen;
Everyone knows how great it tastes and feels to eat fresh and clean, and growing your own herbs gives, even more, joy to the home cooking. It is simple, it is easy and it is so tasty.
It is a relatively simple process to create your own little herb garden, or if such luxury is not available, a spot on the terrace, window sill or in a pot on the balcony. The options are many and then a little TLC to maintain it throughout the season, and best of all you do not need to have “green fingers” but you do need to look after your plants frequently to make sure they get the correct amount of water and sunlight, but as said, it is a relatively simple and gives so much in return.
You can choose to have a small area in our window sills and plant smaller pots, or even just one big pot for all our herbs. With more space comes more opportunities, but herb pots can also be hung on walls, balcony railings or of course in the garden, but for herbs to grow outside all year around the weather needs to be taken into consideration. The herbs will not survive outside in the cold winter months and needs then to be taken inside.
Herbs can be grown all year inside, but the best time is from spring to summer when the sun is providing the best light for the herbs, but you also must be careful with direct sunlight as your herb is not be strong enough to withstand the heat in height of summer. All herbs like the sun and much light, but not direct sunlight.
First, chose your desired herbs, and that can be anything of your liking and taste. My absolute favorites are cilantro, basil, parsley, rosemary, oregano, chives and mint, which I use these frequently in various dishes and as toppings on salads.
If not entirely sure about the various herbs, you can normally read the details on the packets and get information on best time to plant the seeds, harvest time and how much water and sunlight there is required for the plants to grow, and truly, it is an easy task and do not take up much time. Just be patient, wait, water, watch them grow and give your plant your best tender love and care.
If you would like to further experiment making your own dried herbs, just cut off the clean leaves from your fresh plant and place them in an oven pan and set the oven to 140 degrees. When the oven has reached the temperature stop the oven and then place the herbs in the oven for approximately 20 minutes. The herbs do not need to be baked, they just need to dry. Hereafter take them out from the oven and crush them lightly between your fingers and store them in an airtight container away from sunlight. Easy and simple.
Basil or basilica is one of my favourite herbs and eaten with sun-ripped tomatoes, fresh mozzarella cheese, and a drizzle of olive oil gives a unique feeling of the Mediterranean summer. This is a wonderful combination and absolutely one of my choices of eaten fresh.
Another herb I frequently use is cilantro also known as coriander, this herb has a great taste and adds flavor to the cooking, I use cilantro when making hummus, salat and together with any seafood and pork. The flavor of the herb, tend to slightly disappear with the cooking so add the herb only at the very end. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Many people are not keen on cilantro due to the strong taste, so be aware of that if you are cooking for other people.
Rosemary is also a very typical herb in the Mediterranean kitchen and is often used together with lamb and pork. This herb is a woody perennial herb, which will blossom with fragrant, evergreen, needle-like leaves with white, pink, purple, or blue flowers year after year, if planted outside in a garden. Rosemary is said to boost memory, improve mood and heal skin condition.
If you enjoy the rosemary taste and add it frequently with many of your dishes you can as well make your own rosemary infused oil by adding dried rosemary to any cold oil of your liking. I prefer olive oil. It is important that the rosemary leaves are dried prior to adding them to the oil, as otherwise, the oil can grow rancid with various bacteria. Dry the leaves as described above with drying of basil in the oven. After a few days the oil will get the taste and scent of the rosemary.
In the Greek and Italian kitchen oregano is a very common herb and is both used fresh or dried and has the ability to draw out the best of in tomato-based dishes and any other ingredient it’s blended with, hence it is a very popular herb in the Mediterranean kitchen where tomatoes are often used. Most people have tasted oregano, but I will say that the fresh oregano and the dried oregano from the supermarket cannot even be compared with your own home-grown. When I eat my own grown fresh oregano I can almost taste the vitamins in this very delicious herb and if you first once, have made your own fresh or dried oregano you will rarely eat anything else.
I think you agree that when the summer months arrive there is nothing better than a cool refreshing drink during a hot day? And that is easily made from either juicing your fruits and or berries of your liking and then add a twig of fresh mint. Very delicious, nutritious and a fast thirst quencher.
Mint can as well be used both fresh or dried in meals and in desserts, but are mostly used as garnish only. You can as well try to make a delicious tea with dried mint and dried organic orange and lemon peels. The same process still stands when it comes to drying your herbs in the oven. The options are so many and it is truly simple.Click here for reuse options!
Copyright 2017 Captain Lis wellness blog
Originally posted 2017-08-25 07:47:51.