Tasty and he althy food has always mattered in my family. And in order for it to be so, it must be well seasoned. This, in turn, means your own, delicious herbs!There is nothing better than a family dinner, especially when everyone likes it and the heavens praise the lady of the house. The secret of my kitchen, so liked by relatives and friends, is not in it, but right next to it - in the beds in my garden.
Growing herbs - he alth and satisfactionI used to use ready-made sets of spices. However, since I grow herbs myself, I have found out how pleasant and tasty it is.Now I wouldn't trade my basil, rosemary or mint for store-bought extras for nothing. Not only that, growing herbs does not require many years of gardening experience, although it certainly won't hurt.
- Stand.First of all, remember that herbs like quiet, sunny places. However, they hate gusty and too cool gusts of wind. So you need to create a suitable corner for them. For this place I chose a bed near the hedge, isolated but sunny. I created a mini-herbarium there, i.e. a small herb garden. My neighbor, who envied me for the luxuriantly growing herbs, plants them differently - here and there, among other plants. There is another friend who uses pots and hides her herbs at home in winter, in a cool but safe cellar with a window. Basil especially likes to hibernate in this way. However, my experience tells me that herbs like to grow together and outdoors.
- Medium for herbs . The substrate in which they are located is also important. The best soil for growing these plants is clay soil, well fertilized with peat.
- Fertilizing the herbsYou can throw some veggies into the herbs from time to time, but be careful with that! Perennial species such as oregano, peppermint, thyme, lemon balm, borage, rosemary, hyssop, tarragon, lavender and sage are mainly fertilized. And only when you can see nutrient deficiencies in the form of dried, yellowed leaves. Herbs do not like exaggeration - neither in the amount of water nor fertilizer. You have to watch them and take care of them, and then they will repay you with a beautiful appearance and great taste.
- Cutting herbsAlso remember to trim herbs. It is thanks to this treatment that we gain young, tasty leaves. In my case, these plants are constantly "plucked", so I rarely use pruning.Where herbs are grown mainly as ornaments, it is worth remembering about it.
- Annual herbsOf course, I also host annuals in my herb garden, and I usually plant them in one common clump. These are usually: marjoram, green and red basil, coriander and savory. I sometimes sow the latter every two or three weeks to keep my leaves fresh and fresh.
The use of herbs in the kitchen
And how to use herbs? It is very easy. In high season they simply go to the pot straight from the flower bed. I often mix them together as my culinary fantasy tells me. In the fall, I collect them, dry them, hang them in the attic, and put them dried in canvas bags. Then I put the bags into tightly closed and labeled cans. Then in winter I always have them at hand. I chop and freeze some of the herbs, and freeze some of the mint leaves in ice cubes. They look beautiful when tossed in drinks.I also dry mint and lemon balm separately for teas. In this way, I enjoy herbs from my own garden all year round!
Teresa Dubiel
What for - herbal culinary essentials(prepared by Teresa Dubiel)
OREGANO- works well in tomato and cheese dishes, pizzas, omelettes, pasta and seafood dishes, Italian sauces, salads, soups, stewed poultry, beef, pork and mutton.
PLAIN MINT and PEPPER- goes well with cheese spreads, salads, pork and beef.
TYMIANEK - goes well with fish, meat, poultry, vegetables, various sauces.
SAGE- helps digestion, so it is suitable for fatty meats, poultry, fish, game, potatoes, noodles, pizza.
MELISA- perfect for decorating desserts and for tea, which soothes and helps you fall asleep.
OGÓRECZNIK- for poultry dishes, salads, sauces and garnishing dishes.
ROSEMARY- suitable for mutton, game, lamb and pork, minced meat and cold cuts. It improves the flavor of vegetable soups, dark sauces, fried potatoes, pizza, salads, pasta and pickles. It is also used to flavor liqueurs and vodkas.
HYZOP- it is used for various dishes: soups, sauces, salads, beans, tripe, mayonnaise, cottage cheese and cheeses. It has an intense aroma, so you can't overdo it.
ESTRAGON- deliciously emphasizes the taste of omelettes with tomatoes, sauces, roasted chicken, steak tartare, zucchini and cauliflower dishes.
LAVENDER- it is a good idea to season lamb and rabbit dishes with it. It will also be useful outside the kitchen: dried flowers and twigs will effectively repel moths.
MAJERANEK- pea soup, vegetable soups, poultry, salads.
BASIL- most suitable for pizza, salads, sandwiches, soups, tomato, fish and poultry dishes, pork chops, cottage cheese, eggs, omelettes, seafood salads, green sauces and herb butter.It is the basis of Italian pesto sauce.
KOLENDRA- goes well with poultry, grilled dishes, stewed vegetables, fish, lamb, pork, venison, pates, sauces, eggs, marinades, mushrooms, pickled herring, pastes, cucumbers, vegetables, as well as spirits, liqueurs and wine.
CZĄBER- for fatty meats, legumes, red and white cabbage, cucumbers, potato salads, barley soup and tomato soup. It is also worth sprinkling the freshly chopped leaves of this herb on the chicken to be fried and leaving the meat for 2 hours in a cool place.
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