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There are many types of fresh herbs that can be used in cooking, but often our choice is limited to dill and parsley.

Let’s get acquainted with the devil’s dozens of other edible herbs and find out what to cook them with.

Buying greens, it is important to preserve its freshness and juiciness. The most effective way is to put a bunch of greens in a glass of cold (even better with ice cubes) with water and cover with a plastic bag in which holes are punctured.

In this form, the whole structure is placed in the refrigerator. Greens will retain their quality within 3-4 days. If you mainly use chopped greens, then you can rinse it, dry it, chop it and freeze it in small portions — it is convenient to use ice molds.

If desired, each can pour olive oil.

In our country, sage is perceived more often as a gargle for a sore throat, but in vain.

Sage has a nice delicate aroma and slightly bitter taste.

In its fresh form, its dense leaves are put in salads with poultry and hard cheeses, dried is added to soups and vegetable stews from potatoes with eggplants. In Italy, in red wine with sage stew veal. In America, sage is put in minced meat for Christmas turkey.

Fresh sage is combined with fish, but you need to put 2–3 leaves, not more, otherwise it will kill the taste of fish.


He is thyme. Humanity has been using this herb for many centuries: suffice it to say that it was part of the Egyptians who embalmed the mummy.

A little thyme (so as not to get bitter) is brewed with tea, getting a wonderful invigorating and even healing drink that can be drunk cold.

Thyme goes well with cottage cheese, potatoes and beans.

The combination of thyme with garlic, olive oil and red wine in different proportions makes excellent sauces for meat and giblets.
To the aroma of thyme fully revealed, you need to put it at the beginning of cooking, you can, along with rosemary.

He is lemongrass.

Lemongrass is often mistakenly called lemon grass. The sliced ​​lemongrass has a fresh citrus-herbal flavor. This herb, which grows throughout Southeast Asia, determines the taste of many Thai and Vietnamese dishes.

From a fresh stalk (using only 8–10 cm of the lower part) you need to remove the top dried layer — the stalks are arranged in the same way as the leek. Lemongrass flatten out a strong blow, then cut or grind in a mortar and put in soups, curries, poultry, seafood and fish. It goes well with cilantro and coconut milk.

Sometimes his stalk is “crushed” and this peculiar brush smears the meat or poultry with the juice formed during baking.


The leaves of the Kaffir lime — like the Kaffir lime itself — a round fruit the size of a thick-skinned golf ball — are widely used in Thai cuisine.

To thick glossy leaves gave their flavor to the dish, you need to break the leaves in half, tearing the central vein. In a ground form, lime leaves are put into curry pastes, and generally added to soups.
and dishes with sauce — a few minutes before the end of cooking.

Whole leaves do not eat — they are, of course, edible, just very tough and spicy.

Kaffir Lime

The grass is spicy and tasting — one of the main components in the cuisine of the peoples of Central Asia and the Caucasus. Cilantro is eaten just like that, wrapped in bread or pita bread, filled with cakes with it.

Add to soups, meat and vegetable dishes. Stuff it with baked fish, rub together with fruits, berries and vegetables in sauces.

Coriander seeds are the most common spice in the world. Cilantro goes well with tarragon and dill.

It can be grown in the middle lane, but it will not give seeds.
Cilantro seeds are called coriander throughout the world — and this is one of the most common spices in the world.

To taste the leaves and seeds have nothing in common.


Our ancestors valued dill is not for taste, but for the appearance and flavor. They either awarded the valiant, or decorated the house, or made him tincture against mosquitoes.

It was used as spicy grass only in the 16th century.

Ripe dill can only be put in pickles. Fresh dill, finely chopped for
extracting flavor is good not only with fresh vegetables and young potatoes. It perfectly complements seafood, especially crabs.

Well, crayfish, of course. On whole branches of dill is interesting to insist vodka.


Rosemary grows well not only in Italy, but also on the Black Sea coast, in the Crimea, in the Caucasus … and in your home on a sunny windowsill. Rosemary has very fibrous, firm stems and narrow leaves with a rather strong camphor flavor.

One of the indispensable components of many dishes of Italian cuisine, rosemary is wonderfully combined with chicken and turkey, it can be added in small quantities into the fried eggs, along with tomatoes and garlic. Of all the vegetables, he is best
suitable for eggplants and beans, including green beans.

Dried rosemary leaves can be ground between your fingers and sprinkled with green salad and fruit.


He is a tarragon, the closest relative of wormwood. In its wild form, it grows in Europe and Asia, in particular, in Siberia and in the East.

Only now it is much more popular for some reason in the Transcaucasus.

There is a very common combination: young cheeses or yogurt and tarragon.

In Armenia, tarragon is served with baked trout.

Its stems quickly become too rigid to eat them raw, but they are used in pickles: cucumbers, mushrooms or squash with tarragon is a real delicacy.


Originally from the Mediterranean. This is probably the most common greens in our kitchens. There are few dishes in the world that parsley can spoil.

There is one “but”: to get the maximum flavor from these dense leaves, they need to be chopped very finely, literally “into dust”.

Coarsely chopped parsley will not only give a little taste, but will be unpleasantly tough in the finished dish.

Flat Parsley

It tastes more bitter, and its leaves are much harder than the flat leaf, but the flavor is much stronger, especially during heat treatment.

Add chopped curly parsley need for a minute and a half to readiness.

She approaches meat and especially fish; and the simplest fried mushrooms (for example, champignons or Polish white), flavored with finely chopped parsley steamed in butter, turn into an exquisite dish.

Curly Parsley

We most often use peppermint, curly or long-leaved mint.

Pepper — the most «refrigeration.» In England, it makes a mint jelly sauce for lamb, in America it is added to desserts.

Long-leaf in Georgia and Armenia is used in the preparation of cheeses, put in marinades for kebabs, soups. It goes well with pink water and is suitable for fruit desserts.

Curly has a more delicate smell than the previous two, and does not «cool», good in marinades and pickles.


He is a Reikhan or Reagan — a Caucasian relative of green basil, the leaves have a bright purple color. It has a sharper taste, and the stems are too hard to eat raw.

Reyhan perfectly combines with pickled cheeses, roast lamb and fatty dishes like Uzbek pilaf, contributing to proper digestion.

This spicy herb works well in combination with garlic and cilantro.

To chopped Reyhan was not too black in the finished dish, add it at the last moment.

Purple basil

In Russia, this grass was called “sweethearts” for a pleasant smell that you can’t confuse with anything, and from the Greek “basilikos” is translated as “regal”.

You can put basil in salads (it goes very well with tomatoes), season the meat (especially lamb), add to the bouquet for pickles (gives a completely amazing taste to cucumbers). From basilica
make famous seasoning — Ligurian pesto.

To grind basil in emerald green color, dip it in boiling water for a few seconds and then in ice water.

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