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The wild garlic in the forest is aromatic from mid March until mid May, can help us to get over the spring fatigue time. Has a detoxifying and cleaning effect. Ineed to season salads, soups and for pasta sauces. At the moment has enough in our woods.
The kitchen herbs also in pot are very practical and healthy. With its fresh green color, the Chives is rich in vitamin C and has a delicate light oniony taste. Tastes very good with egg dishes, salads, sauces or soups.
Rosemary has a pleasant fragrance, stimulates the circulation and is suitable not only to a fine meat or fish marinade as well as for a relaxing footbath.
Lavender is used in medicine for calming and stilling the blood as an oil for massages or a relaxing bath. It smells wonderfully like summer and can refine the lamb, fish or poultry dishes.
Basil is my favorite herb for pesto, pasta, rice dishes, tomatoes, salads, pizza, fish or poultry, has a calming effect of the nervous system.
I use thyme in the kitchen for meat dishes, vegetable pots or sauces, sometimes as a cough tea or cold bath.
Have a great healthy Day!
Originally posted here: https://hive.blog/hive-120078/@almi/my-favorite-healthy-green-fresh-herbs
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