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USE IN THE KITCHEN
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Here the characteristics and the most common culinary properties are descriptas of estás aromatic grasses. |
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PHOTO |
SPECIES |
USE |
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WILD SORREL (sharp Rumex) |
In the kitchen there are used the sheets of fresh sorrel like vegetable and spice, also cooked like the spinach, or stings are added to the salads, the soups, the acidic sauces, the mayonnaise, the cheese to smear or the roasts. |
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SAVORY OF GARDEN (Satureja hortensis) |
It is a spice that it can replace to the pepper in the dietetic plates. It can be added to the hunting, the birds, the fish, the meat, the cheeses and the vegetables. In the industry decanter is used in the making of liquors of grasses and vermouth. |
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BASIL (Ocimum bacilicum) |
the sheets are used green or dry like seasoning and to give flavor to the vegetable stews, the sauces and the vinegar. His extract is used in cosmetics, and in the industry decanter uses in the preparation, between others, the Chartreuse. |
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CAPER (Capparis spinosa) |
It is much known by the food use that is done of his buds set drying and preserved in pickle. Also it is used in cosmetics in the shape of extract of the roots. |
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SWEET ANISE (Pimpinella anisum) |
They must allow to dry the fruits and preserve in closed receptacles. They are used to scent bread, products of confectionery, conserves of fruits, sauces, etc. In the industry decanter is used for the making of anise and Pernod. |
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ARTEMIS (Artemis vulgaris) |
His culinary use is practically restricted to the meats scenting. The plant is used basically to macerate tar and it has been used also like substitute of the hop in the beer manufacture. |
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WATERCRESS OF GARDEN (Lepidium sativum) |
It is used in salads and like vegetable, and also like accompaniment and garrison. His sheets have an agreeable piquant flavor, for what, set to dry, they can serve to scent meats, sauces and salads. |
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WATER WATERCRESS (nasturtium officinalis) |
The Watercress can boil away in salads along with other vegetables. The sheets are used also to scent and to give more flavor to the sauces and soups, like adornment of numerous cold plates, and like accompaniment of the fish. |
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BORAGE (Borrago officinalis) |
The young sheets, which have a light flavor to cucumber, can eat up like salad cooked or fried. They season the salads of tomato, of potato, the stews of meat and vegetables, the sauces and cold soups, and the meats cut and fish. |
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CIBOULLETTE (Allium schoenoprasum) |
The sheets elegantly crumbled use hangovers to give flavor to the vegetable stews, or are dusted on the plates that are going to make use. Also they can be used to season the soups, the eggs, the mayonnaise, etc. |
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CUMIN (Cuminum syminum) |
It is used to scent vegetables, meats, sausages, cookies, breads, cheeses, etc. It intervenes in the composition of the curry and also decanter is used in the industry as flavoring of different liquors. |
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DILL (Enethum graveolens) |
The green parts are used like flavoring in salads and cooked food. The fruits are used in the conserves manufacture in vinegar, cheeses and fish. The flowers are used to flavor vegetable stews and meats. |
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TARRAGON (Artemis dracunculus) |
The fresh parts are used in fried slightly, broths and flavoring of roasts and caught. The essential oil is used to scent sauces and conserves. In the industry decanter is applied in composition of liquors of grasses. |
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GENTIAN (Gentiana lutea) |
There are used the roots that are beefy and of very bitter flavor. In the industry decanter is used in the preparation of aperitifs and syrups, as well as of vermouth and narrowness. By fermentation and distillation the gentian staple is obtained |
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GRASS OF THE CANONS (Valerianella locusta) |
Fresh air is used exclusively, being added to the salads of vegetables and potatoes and to the soups and omelettes. It is necessary to pay special attention to not breaking the sheets so that they preserve his characteristic fresh flavor. |
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GOOD GRASS (Mentha spicata) |
It is used like flavoring of some plates. His high place contained in menthol does that it is added to the aromatic waters and to tarred menthol. Since cosmetic it is used in toothpastes, soaps, shampoo, etc. |
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FENNEL OF FLORENCE (Foeniculum vulgare) |
It is used in the conserves preparation in vinegar, in confectionery, and like flavoring and reviser of the flavor. In the industry decanter uses the anetol for the production of aperitifs and anisettes. |
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HYSSOP (Hyssopus officinalis) |
The fresh sheets are consumed accompanying plates of meat or fish. The dry sheets are used to season salads, hamburgers, fillings and sauces. Also they are added to the liver, soups, stews, etc. |
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LAVENDER (Lavender angustifolia) |
THE lavender oil by his fragrance is used in the cosmetic industry and in a wide scale of perfumes like the cologne. With the flowers there prospers the flavor of meats, jams, tea, etc. |
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MANZANILLA (Matricaria chamomilla) |
In perfumery it is used in the manufacture of soaps and salt of bath, and especially in the shampoo preparation for the care of the hair and for his rinse. In the industry decanter also has a limited use. |
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MARJORAM (Majorana hortensis) |
Minx prefers to use it for his immediate use in kitchen. It is used like seasoning to scent sauces, vinegars, salads and cooked food. The extract is used in distillery and perfumery as flavoring. |
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MELISA (Melissa officinalis) |
His fresh sheets are used to scent salads or plates of raw vegetables, rice, potatoes, omelettes, white cheese, fighter, soups, sauces and fish. Also it is used to perfume wines, vinegars, etc. |
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IT MENTIONS (Mentha piperita) |
It is used to cook and to scent different plates, but always in quantities moderated due to his strong flavor and aroma. Decanter is much used in the industry, especially in the making of the pipermín. |
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WHITE MUSTARD (white Sinapis) |
The entire seeds are used in the vegetables preparation to the vinegar. The mustard flour serves also for the fruits preparation in syrup. Ground, they serve to make more or less strong table mustards. |
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OREGANO (Origanum vulgare) |
As species is added to the minced meat, the sauces that accompany the pastas and the pizzas. It is ideal to season meats, fish, vegetables, pork butcher's shop, roasts and cheeses, together with the basil, the garlic and the pepper. |
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PERIFOLIO (Anthriscus cerefolium) |
The sheets can be used in cut fresh air elegantly to prepare the salads. Sheets stung to the cream can be added to obtain a more sweet and less greasy flavor. |
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PENNYROYAL (Mentha puleghium) |
It is used in the food industry like flavoring of sweets and caramels, chocolates, chewing gum, etc. In the industry decanter is used in syrups or liquors of grasses. Also in preserved food. |
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ROSEMARY (Rosmarinus officinallis) |
It is one of the plants most used to flavor roasts and greasy meats; and along with other spices, it serves to give flavor to conserves and sausages. The dry sticks have properties insectífugas, by what they are placed usually in the closets. |
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RUE (Route graveolens) |
It is used moderately to scent bread, meats, eggs, etc. In the industry decanter uses the entire plant in infusion inside the bottle (staple of rue) or the extract is used for vermúes production and bitter. |
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RHUBARB (Rheum rhabarbarum) |
The peeled rhizome is used and to pieces. It is of orange color, it possesses an agreeable smell, and it is astringent and of bitter flavor. Decanter serves as base for the preparation of dyeing used in the industry. |
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SAGE (Sage officinalis) |
The fresh sheets are added to the stuffed and stuffed veal. –también he accompanies to the meat of pig and of lamb, to the fish and to the tripe, at the time that it is used like spice and flavoring of sauces and stews. |
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THYME (Thymus vulgaris) |
The thyme is added to the broth of meat, the sauce, the fish, the roast duck, the hunting, the veal, the rabbit and the pork butcher's shop. With him a good thyme soup is prepared. Also it perfumes and scents the Benedictine liquor. |
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VALERIAN (Valerian officinalis) |
Set to dry the roots and properly dusted, given his aromatic smell, it can serve to season certain types of meat as the hunting. Also it is used to give flavor to certain sauces, the mayonnaise and the fresh cheese. |
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PURSLANE (Portulaca oleracea) |
The purslane eats up always raw, since by means of the cooking it loses his aroma. It takes in salad. The new sheets are added to the soups of vegetables and to the sauces just before serving them, as well as to the mayonnaises. |
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