Learn how to naturally improve your health with this herbs. You''ll be surprise how simple it is!
Herbs make our daily diet rise above the norm. They are a fabulous addition to food and are great for health.
Herbs are an essential ingredient
In the kitchen: in addition to their benefits, they give a special flavor to each of our recipes and make food tastier. Cooking with herbs regularly is a smart choice.
Do you know which herbs you can use for cooking and what kind of dishes they can be used with?
Herbs: the ones you should have in your kitchen.
Here are some tips on which herbs to use, how to do it and, above all, how to preserve them! One suggestion: unless your doctor tells you to, it's better to eat the herbs fresh rather than dried.
Without these our culinary lives would be much sadder and our dishes would not be as appetizing.
You can grow them yourself
With the arrival of sun, you may have been encouraged to plant your own herbs at home and soon begin to enjoy your harvest.
You need little space but a lot of dedication. Some herbs are very "strong" and resist everything, like parsley. Others, very delicate, like basil, need water, plenty of sun and you will need to cut the flowers off to make them stronger.
How to preserve fresh aromatic herbs
Keep your fresh herbs for longer with out top tips.
Some fresh herbs such as parsley or basil can be stored for many days with water as if they were a bouquet of flowers and by covering the leaves with a plastic bag to create a greenhouse effect. You can also wrap them in a damp cloth or kitchen paper and store them inside a zip bag in the fridge.
Finally, if we are sure that we are not going to use the aromatic herbs for a couple of days, you can chop them, put them in an ice tray and fill with oil. Keep in the freezer for as long as you need. Then we can use them to cook any dish.
Fresh or dried?
The equivalence between fresh and dried aromatic herbs is 4 to 1, that is, if in a recipe we are asked for a certain amount of a dried herb, we will have to add 4 times more of that same fresh herb to make it equivalent.
Both versions, fresh or dried, are a good choice. It depends on your taste and your dishes.