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Pumpkin Seed Oil: Application, Effect and Production

Pumpkin seed oil is a particularly aromatic oil. Here you can find out what properties it has, what you can use it for and what you should definitely pay attention to when buying.

Many oils do not have a particularly distinctive taste or are even considered tasteless. It’s completely different with pumpkin seed oil: the oil is valued for its strong taste. It tastes particularly nutty and is suitable for numerous dishes and body care.

Pumpkin seed oil – origin and production

Pumpkin seed oil is made from the seeds of pumpkins, i.e. the pumpkin seeds. To be more precise: from the pumpkin seeds of the oil pumpkin. Only with this variety do the kernels have no woody shell, so they can be squeezed out. The special pumpkin variety came about through a random mutation around 100 years ago in Styria (Austria), where people soon discovered the oil in the seeds.

Austria and neighboring countries such as Hungary, Slovenia and Russia are still the main growing areas for the oil pumpkin. Another important growing area is China.

Only the cores are used for the production. They are washed, chopped, roasted and then pressed. The pulp can be plowed into the field as fertilizer and used as animal feed.

Properties and ingredients of pumpkin seed oil

Pumpkin seed oil is very dark in color. You can also tell the origin and processing of the oil by the color:
Oil from Austria is mostly dark green with a slight red-brownish tinge.
If the oil is more brown to yellowish, it usually comes from China, Russia or Eastern Europe.
The color of the oil can also be an indication of its manufacture and quality. If the oil is heated during processing, it also turns red-brownish to yellow. However, excessive heat damages the oil. The oil should therefore be processed as cold as possible. If the oil is dark green and shimmers slightly red against the light, it is ideal.

Other properties of pumpkin seed oil are its viscous consistency and its pleasant smell, which is not nearly as strong as the taste.

Pumpkin seed oil is characterized by a high proportion of monounsaturated and polyunsaturated fatty acids. The main ingredients also include:
Various vitamins (vitamin A, vitamin B1, vitamin B2 and vitamin C),
pantothenic acid,
biotin,
Minerals (e.g. chlorine, iron, fluorine, iodine, potassium, calcium, copper, magnesium, sulfur and zinc).

Use of Pumpkin Seed Oil

You can use pumpkin seed oil in different ways:
for cooking in the kitchen,
as a natural remedy,
for body care.
Due to its many good ingredients, pumpkin seed oil is considered an effective natural remedy. It is said to relieve prostate problems, lower blood pressure and help with joint problems. In addition, it is said to strengthen the immune system. For the precise use of pumpkin seed oil for health problems, you should speak to a doctor or pharmacist.

use in the kitchen

The most common use of pumpkin seed oil is in the kitchen. Because the oil just tastes really good. You can use it in many ways:
to refine pumpkin soup or pumpkin seed soup,
in the salad
in desserts.
You should mainly use pumpkin seed oil cold. If you heat it, the oil will quickly turn bitter. This can also happen to you if the oil is exposed to light for too long. Because pumpkin seed oil is also sensitive to light. Therefore you should store the oil in a cool and dark place. When storing, you should also note that the sensitive oil loses its aroma very quickly. It has a shelf life of around 12 months in an originally sealed bottle. Once you open it, you should use it within three months. It is therefore best to buy pumpkin seed oil in small quantities.

When buying pumpkin seed oil, you should pay attention to the origin of the oil. The oil is a regional specialty from Austria. The Styrian pumpkin seed oil is even a product with a protected geographical indication. You should also pay attention to the common organic labels when choosing the oil. In organic farming, for example, pesticides are prohibited.

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Peanut Oil: Effect and Application in The Kitchen and Cosmetics

Peanut oil is a classic in Asian cuisine. For us, on the other hand, it’s more of an exotic thing. The oil can be used in many ways. Learn more here.

Peanut oil in the kitchen

There are two types of peanut oil: the cold-pressed, more flavorful, and the refined. The oils differ in how they are made and how they are recommended to be used.

The cold-pressed peanut oil:
…is obtained from dried, peeled and ground peanuts, which are cold-pressed in so-called screw presses.
This manufacturing process protects the aromatic substances of the peanut and gives the oil an intensely nutty taste.
Cold-pressed peanut oil is particularly suitable for refining dishes.
It should not be overheated.
Refined Peanut Oil:
…is produced under the influence of heat and is therefore also suitable for roasting, grilling, boiling and deep-frying.
Its smoke point is very high: at 230 degrees Celsius. In Asia, for example, the oil is often used for wok dishes.
Peanut oil is also ideal for salad dressings. Refined peanut oil is usually cheaper than cold-pressed and can be obtained quite cheaply in the supermarket or Asian market.
Since peanut oil becomes cloudy at temperatures below 10 degrees Celsius, you should not store it in the refrigerator. A dark, cool storage location is ideal. Whether the oil is suitable for frying or not should be written on the bottle.

Constituents of Peanut Oil

Peanut oil has a particularly high vitamin E content: it contains around 23.4 milligrams of vitamin E per 100 grams of oil. The vitamin actually consists of a whole group of antioxidants that are said to prevent Alzheimer’s and cancer and rejuvenate skin and hair.
Peanut oil also contains the important vitamins K, which support blood clotting and bone formation, the nerve vitamin B1 and vitamin D, which regulates the calcium content of the blood and supports bone formation.
Peanut oil is also considered healthy because of its high content of polyunsaturated fatty acids. These help lower cholesterol and regulate blood pressure. 44 percent of the oil consists of diunsaturated fatty acids and 37 percent monounsaturated.
However, the composition of the peanut oil varies depending on the growing area and growing conditions. Attention: Allergy sufferers should first test the oil on their skin.

Peanut oil for skin, hair and body

In addition to using it in the kitchen, you can also use the oil in cosmetics:
Peanut oil nourishes and smoothes the skin. You can even use it for eczema, it compensates for the lack of fat, provides sufficient moisture and relieves the symptoms.
Peanut oil is also suitable for dry lips. The complexion is immediately refined after the application of peanut oil.
Peanut oil is also a good base for massage oil: It absorbs slowly, so you can use it very sparingly. It also works well on its own and supplies the skin with important nutrients.
Peanut oil is also suitable for the hair: it forms a protective film around the hair, which makes the hair supple and stays healthy.
You can also use peanut oil to treat hard skin on your feet thanks to its softening properties. It is best to make a foot mask with peanut oil from one part peanut oil and two parts foot care cream and leave it on for at least ten minutes.
Peanut oil can also be used to make enemas that loosen constipation in the intestines – but only in consultation with a doctor.

Origin and production of peanut oil

Peanuts originally come from South America, where they have been cultivated for over 3000 years. By the way: Peanuts, as the name suggests, grow underground and are not really nuts, but peas.

Peanut cultivation is now widespread around the world. China and India are the largest producers, but peanuts are also grown in West Africa. In dry regions, the peanuts need irrigation because they need about 500 to 1000 millimeters of rainfall per year. The fruits of the plant, which is about 60 centimeters high, can be harvested between July and September. To do this, the whole plant is pulled out of the ground.

The peanuts are then dried for about two weeks to reduce the water content and thus increase the percentage of fat. They are then peeled, sieved and ground, and the oil is then either cold-pressed or extracted using heat in a refining process.

If you buy peanut oil, you should definitely make sure that you buy one that is organic. Then you can be sure that you are buying a high-quality oil. Ideally, the oil also has a Fairtrade seal that guarantees fair cultivation conditions.

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Lemon Balm Tea: Effect, Application and Recipe to Make Yourself

Lemon balm tea is a refreshing drink and at the same time good for your health. It helps with many ailments and is prepared within a few minutes.

Lemon balm tea: Old medicinal plant with great effects

Lemon balm has a long tradition: the Greeks and Romans valued lemon balm as a medicinal plant. The name derives from the Greek word “Melitta”, which means honey bee. Even today it is very popular among beekeepers and is often used as bee food.

Lemon balm originally comes from the Mediterranean region, but today it is widespread all over the world. There are four common types, with lemon balm being the most well-known. It belongs to the mint family and reaches a height of up to 90 centimeters.
What few people know: under ideal conditions, the plant can live up to 30 years.

Effect of lemon balm tea and ingredients

Lemon balm not only scores with its unmistakable scent, you can also benefit from its ingredients. These include, among others:
essential oils
flavonoids
glycosides
rosmarinic acid
bitter substances
vitamin C
Numerous healing effects are attributed to the substances. Among other things, lemon balm helps with:
Inner restlessness or tension: Hildegard von Bingen said that lemon balm “makes the heart happy”. Studies subsequently confirm this thesis. The medicinal plant has a calming, anxiolytic and mood-enhancing effect (study).
Nervousness during exams: Lemon balm is also said to increase the ability to concentrate.
Sleep problems: The medicinal plant can significantly reduce sleep problems. In this way, subjects in a study were not only able to fall asleep more easily, but also to sleep better (study).
Cold sores: The medicinal plant has an antiviral and anti-inflammatory effect. It has been proven that cold sores heal much faster when applied externally (study).
Digestive problems: The bitter substances contained ensure that the body produces more digestive juices. The plant also has a calming effect on the intestinal muscles. Lemon balm can relieve flatulence and reduce a feeling of fullness.
Menstrual cramps: The medicinal plant is nicknamed lady’s herb because the antispasmodic effect can help with menstrual pain.

What do I have to look out for with lemon balm tea?

Tip: No matter what type of lemon balm you choose, you can easily grow it yourself. The plant needs a lot of light and loose, nutrient-rich soil. You can also plant them on the balcony or even in the apartment.

For a delicious lemon balm tea you can use both the fresh twigs and dried leaves. If you choose tea made from fresh plant parts, as a rule of thumb you can use around twice the amount of dried herbs. For tea, you should definitely harvest lemon balm before it blooms.

To dry the leaves, simply tie each branch individually to a piece of string and hang them in a room protected from light.

If you prefer to buy the leaves, it is best to use organic loose tea. All parts of the plant containing active ingredients are used, while it is free of flavorings and other additives and pesticides. You can also improve your climate balance if you rely on regional herbs.

Recipe: Make lemon balm tea yourself – instructions

Preparation of the lemon balm tea:
For 250 milliliters of tea (one cup) you need two teaspoons of dried lemon balm.
Because of the volatile essential oils, do not boil the water over the leaves.
Let the tea steep for about ten minutes.
Note: As various interactions have been found in the laboratory, you should not use lemon balm tea if you are taking thyroid hormones.

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Sunflower Oil: Health, Application and Effect

You probably know sunflower oil primarily as a cheap and versatile cooking oil. But what is it doing in cosmetics? And is it even healthy?

Sunflower oil is one of the most popular cooking oils worldwide. You can buy the oil obtained from the kernels of sunflowers in the virgin or refined variety.

Virgin sunflower oil is cold-pressed and is not processed further after pressing. It is light yellow and tastes nutty. Refined sunflower oil, on the other hand, is cleaned of coloring and bitter substances after it has been extracted. Because of this, it tastes more neutral and has a paler color. Sunflower oil is best preserved when it is cold-pressed and left untreated. You can find out exactly which ingredients are involved in the next section.

The ingredients of sunflower oil and their effects

Sunflower oil mainly consists of monounsaturated and polyunsaturated fatty acids. The most important of these are the omega-6 fatty acid linoleic acid and the monounsaturated omega-9 fatty acid oleic acid. How much of these two fatty acids the sunflower oil contains depends on whether it is “normal” or “high oleic”, i.e. sunflower oil rich in oleic acid. The latter is made from a special variety of sunflowers, the seeds of which contain a particularly large amount of oleic acid.

Here is an overview of the most important ingredients:
Linoleic acid: Sunflower oil contains about 48 to 74 percent of this omega-6 fatty acid (high oleic: two to 17 percent). Linoleic acid is one of the essential fatty acids that our body cannot produce itself. Among other things, it needs them to produce other fatty acids and for healthy skin. However, you should not consume too much of this fatty acid, since omega-6 fatty acids inhibit the function of omega-3 fatty acids in the body. A good omega-6 to omega-3 ratio is between five to one and two to one, according to a 2008 study. Unfortunately, sunflower oil hardly contains any omega-3 fatty acids. You get these from rapeseed and linseed oil, walnuts and fatty sea fish.
Oleic acid: Sunflower oil contains between 14 and 39 percent of this monounsaturated omega-9 fatty acid – with high oleic sunflower oil the proportion is logically higher: up to 92 percent can be achieved. According to a study, oleic acid reduces insulin resistance in diabetic patients. Another study concluded that oleic acid boosts the immune system and has anti-inflammatory effects in the body.
Vitamin E: This is where sunflower oil can score: With around 40 to 70 milligrams per hundred grams, it contains significantly more vitamin E than, for example, rapeseed or olive oil. Vitamin E is one of the antioxidants that protect our cells from the harmful attacks of so-called free radicals. In addition, our body needs vitamin E for fat metabolism and healthy skin.

How to use sunflower oil in the kitchen

Depending on the variety, you can use sunflower oil in different ways in the kitchen:
You can use cold-pressed, virgin sunflower oil for dressings or dips that go well with the nutty taste. On the other hand, you should not heat it up – unless it is high oleic sunflower oil. This is very good for frying.
Refined sunflower oil can also be heated to high temperatures, although the frying properties of olive and rapeseed oil are better. Since refined sunflower oil tastes neutral, it goes well with most dishes. According to Stiftung Warentest, however, refined sunflower oils can contain unhealthy trans fats.

Away from the kitchen: This is how you can still use sunflower oil

Since sunflower oil contains a lot of linoleic acid and vitamin E, it has a positive effect on the skin. According to a study, for example, it helps with wound healing, has an antibacterial effect and helps the skin to regenerate.

Because of these beneficial properties, you can find sunflower oil in many skin care products – but you can also simply use virgin sunflower oil to rub into your skin. This saves you money and packaging and you know exactly which substances are getting on your skin. Sunflower oil can have similar positive effects on your hair if you use it as a hair treatment. Such an oil treatment also helps against a dry scalp.

Because of its mild taste, you can also use sunflower oil for oil pulling.

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Medicinal Honey: Difference, Effect and Application

Honey not only belongs on the breakfast table, but is also used in medicine. But what is the difference between medicinal and regular honey? And what is it used for?

What are the differences between medicinal and conventional honey?

In order to be able to use honey for medical purposes, it is freed from the germs it contains by various processes. These are the differences between medicinal and conventional honey:
Medicinal honey is mainly used to heal wounds. Scientists found that the methylglyoxal contained in honey has an antibacterial effect.
Essentially, medicinal honey consists of a variety with a high content of hydrogen peroxide and New Zealand Manuka honey, the ingredients of which are largely obtained from the tea tree.
Sterility: In food, pathogens are rendered harmless during digestion. However, if germs get into a wound, they multiply and inflammation occurs. That is why medicinal honey must be as germ-free as possible.

Medicinal honey: miracle cure for wound healing

Medicinal honey is used in particular in the field of wound healing. This is how honey acts on the wound:
Wound protection: Medicinal honey protects the wound from bacteria.
Wound cleaning: The honey keeps the wound moist and cleans it.
Wound healing: This is how the miracle cure accelerates the healing process.
Smell: The agent also has a positive effect on the smell.
Pain relief at dressing changes: Changing your dressing will usually cause you less pain if you have previously used medicinal honey on your wound.

Medicinal Honey: This is where you can use it

You can apply medicinal honey to everything from small cuts to large-scale wounds. Here is a small selection of possible areas of application:

Acute and chronic wounds
burns
cuts and abrasions
Poorly healing or smelling wounds
surgical wounds

Medicinal honey: It really is that ecological

Medicinal honey is often praised as a natural product. However, it is not produced in a very climate-friendly way:
The Manuka honey on which medicinal honey is based is imported from New Zealand and parts of Australia.
Because it has to be transported so far and is only available in small quantities, medicinal honey is comparatively expensive.
Medical honey is not pasteurized like other types of honey. Instead, he is treated with gamma rays. The process kills bacteria, while other ingredients are retained. But it is also very energy intensive.

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Anise: Effect and Application of The Versatile Medicinal Plant

Anise is best known as an ingredient in Christmas cookies. Anise has long been used as a medicinal plant because of its expectorant and antispasmodic properties.

Anise belongs to the umbelliferae and reaches a height of about half a meter.

Although they share the name, anise is not related to star anise. This article will only deal with anise.

The spice plant originally comes from the Mediterranean region. The commercially available anise comes mainly from Turkey, Egypt or other tropical growing areas such as Argentina or Southeast Asia.

In Central Europe, anise very rarely grows wild. You should also never collect anise yourself, as the fruits look very similar to the poisonous hemlock fruits.

You can buy anise both in the pharmacy and in the health food store. We always advise you to use organic quality spices to avoid pesticides in the environment and in the product.

If you store aniseed with exposure to light, chemicals called photoanetholes with estrogenic properties can form. It is therefore particularly important to store aniseed away from light and air.

Effect and application of anise

A study from 2012 shows that anise has the following effects, among others:
antibacterial
antifungal
antiviral
muscle relaxant
antispasmodic
expectorant
This is mainly due to the essential oils that make up up to 80 percent of the seeds. Anise also contains valuable flavonoids.

Due to the different modes of action, anise can also be used in many different ways in terms of health. The main areas of application include:
Colds: The expectorant effect clears the bronchi, while the antispasmodic effect relieves the upper respiratory tract.
Digestive problems: Anise relaxes the intestinal tract and at the same time stimulates the production of digestive juices. This relieves bloating.
Milk production: Anise is said to stimulate breast milk production in breastfeeding mothers. In addition, the spice reduces flatulence in the baby, since the active ingredient is passed on through breast milk.

Preparation of anise

A tea made from the seeds of the aniseed plant is recommended for use as a remedy.

Preparation:
In order for the essential oils to develop in the best possible way, you should first grind the seeds lightly with a mortar.
Pour about 250 milliliters of hot water over about 1 teaspoon of ground anise seeds. Because of the volatile nature of essential oils, it is important that the water does not boil.
Then let the tea steep for about 10 minutes before removing the seeds.
You can also mix anise with fennel and caraway. Both plants support digestion and also stimulate milk production.
You can also use anise as a pure essential oil. However, it is very rare and therefore quite expensive. Star anise essential oil is often offered instead, but it is of lower quality and has different effects.

Anise is also often used as an addition to pastries or desserts. Anise is very popular, especially around Christmas. Anise is often found in gingerbread spices and mulled wine.

But aniseed is also ideal for flavoring hearty dishes such as red cabbage or carrots.

In addition, alcoholic drinks made from anise, such as ouzo, are not only popular in Greece. As an aperitif, it is said to stimulate digestion before eating.

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Chervil: Application and Effect of The Herb

The taste of chervil goes well with many dishes and gives a fresh, spring-like note.

Chervil belongs to the umbelliferae family and comes from south-eastern Europe. Today the herb is widespread worldwide. The leaves bear a close resemblance to parsley. After all, chervil, parsley and coriander belong to the same family.

In England, chervil is also called “french parsley”, i.e. French parsley. In France and Belgium, the herb is used extensively.

Chervil heralds the culinary spring and is in season from March to September. You can easily plant the herb in the garden or on the balcony. Chervil tastes best when the plant is about ten centimeters high. From a height of about 60 centimeters, chervil begins to bloom and is then no longer suitable for culinary purposes.

Chervil: Tasty and healthy

Due to its many important nutrients, chervil is also of great health value. The ingredients include:
iron
zinc
potassium
vitamin C
Vitamin A
calcium
flavonoids
bitter substances
essential oils
Due to the ingredients, chervil is said to have many positive effects on the body:
Due to the flavonoids, chervil has a draining effect and thus supports the detoxification organs. In combination with vitamin A, this has a cleansing effect on the skin. Chervil is also traditionally used to fast and detoxify.
Vitamin C has a positive effect on the immune system, and chervil is said to have an anti-inflammatory effect.
Minerals like iron, zinc and potassium promote red blood cell formation and are good for the heart.
In addition, chervil is said to have a digestive effect, for which the bitter substances and essential oils are primarily responsible.

This is how you use chervil correctly

Chervil impresses with an unobtrusive taste with a mild anise note. Traditionally, chervil is one of the fasting herbs and is often prepared on Maundy Thursday, especially in southern Germany. In addition, chervil is an important ingredient in the “Frankfurter Grünen Sauce”, which is considered a Hessian speciality.

Despite the unmistakable taste, chervil goes well with other kitchen herbs. The subtle taste underlines other herbs but does not dominate them.

It is best to use fresh chervil. When dried, chervil loses a lot of its taste. So that the herb stays fresh longer, you can water the bundle or wrap it in damp kitchen paper. Alternatively, you can also freeze chervil.

Chervil goes well with various vegetable dishes, but also with fish or poultry. To preserve the taste, you should not cook the cabbage, but add it just before serving. Chervil gives dishes a fresh, spring-like note without being too intrusive.

Chervil has a wide range of culinary uses. Wonderful soups and sauces can be conjured up from the cabbage. But chervil is also suitable raw on bread and butter, in a salad or as a decoration for scrambled eggs or omelettes.

Recipe for a delicious chervil soup

Soup with chervil is a classic especially at Easter. We show you a simple recipe. The quantities are enough for about two full servings. If you’re only serving the soup as a starter, you’ll get about four servings.

Ingredients:
2 bunches of fresh chervil
2 large potatoes
1 onion
1 leek
750 milliliters vegetable broth
oil for frying
a dash of white wine (optional)
150 milliliters cream (optional)
Salt
pepper
nutmeg
Preparation:
Cut the onion and leek into fine pieces.
Wash the potatoes and cut them into cubes.
Then fry the onions in oil in a large saucepan until translucent.
Add the potatoes.
Let the vegetables fry for about five minutes, stirring occasionally.
Then add the leeks as well.
Deglaze everything with a dash of white wine and then pour the vegetable broth over your soup. If you prefer not to use wine, just add the vegetable broth right away.
Let everything simmer for about 20 minutes until the potatoes are soft. If you like your soup particularly creamy, you can now stir in the cream or a cream alternative.
Rinse the chervil and chop finely.
Turn off the burner and add the chervil to the soup.
Finely puree the soup and then season with salt, pepper and nutmeg. Enjoy your meal!

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Potassium Sorbate: Application and Effect of The Additive (E202)

Potassium sorbate is a preservative found in many foods. Among other things, it is often found in margarine, baked goods and meat substitute products. Here you can find out what dangers are known about potassium sorbate.

Potassium sorbate (E202) is found in many sauces, baked goods, jams and meat substitutes. As a preservative, it is said to extend the shelf life of food. It prevents mold from forming and spoiling the food.

Potassium sorbate is also used in cosmetics and in wine production. However, the substance is controversial: critics fear that potassium sorbate could be unhealthy for humans and that it poses a risk.

Potassium sorbate (E202): That’s behind the substance

Potassium sorbate is a tasteless and odorless preservative that also occurs in nature. It is found in rowan berries, for example. However, as a food additive, the substance is produced chemically. The European Food Safety Authority (Efsa) recommends that a daily dose of three milligrams per kilogram of body weight should not be exceeded.

In principle, potassium sorbate is considered harmless. The human body breaks down the substance completely. However, there are indications that potassium sorbate can lead to skin reactions in allergy sufferers. However, this has only been proven for direct allergy tests on the skin. The amount of potassium sorbate in food is so small that no reaction occurs.

Is Potassium Sorbate Carcinogenic?

A 2010 study indicates that potassium sorbate may be harmful to white blood cells. They protect our immune system by recognizing and fighting bacteria and viruses. In addition, potassium sorbate is said to increase the risk of chromosomal aberrations, such as trisomy. This deviation of the chromosomes can in turn trigger the development of cancer, the scientists write in the study.

However, the extent of the damage caused by potassium sorbate for humans cannot be derived from the study. Because these were experiments in the test tube, which do not allow any conclusions to be drawn about humans.

Simply avoid potassium sorbate

You can easily avoid potassium sorbate by…
…only buy fresh groceries.
…pay attention to organic quality. Because E202 is not allowed there.
… you cook for yourself instead of eating ready-made products with E202.
…always check the ingredients before you buy a product.

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Garlic Mustard: Application and Effect of The Herb

The garlic mustard has a long tradition as a medicinal plant. Today the wild plant is mainly used as a herb. In this article, you will learn how to recognize and use garlic mustard.

The garlic mustard, Latin Alliaria petiolata, belongs to the cruciferous family and is related to mustard and the shepherd’s purse. Finds indicate that garlic mustard was used as a spice and medicinal plant 5000 years ago.

The rocket is a biennial plant that usually occurs wild. It is native and widespread throughout Europe. The garlic mustard grows mainly in nitrogenous soil and can be found in parks, deciduous forests, along roadsides and even in urban areas.

The plant is also called leek herb because of its special taste and reaches a height of 50 to 90 centimeters. The leaves are slightly reminiscent of those of the stinging nettle, but are much more jagged and not hairy.

The garlic mustard forms small white flowers from April to August. When they have finished flowering, pods that are about five centimeters long develop, in which the small black seeds are located.

Garlic mustard in your garden

The flowers of the garlic mustard are an important food source for insects, bees and caterpillars. Under the right conditions, you can plant the plant in your garden:

Location:
The garlic mustard prefers a place in the shade or partial shade.
The plant needs nitrogenous soil, as well as rich soil. It is best to mix them with fresh hummus.
You can also plant the garlic mustard on the balcony. A north-facing site is best for this.
Sowing:
You can release the seeds from March to April or in October. However, early March is best for sowing.
The garlic mustard belongs to the cold germs. The seeds need frost and low temperatures to germinate. You should definitely avoid sunny places.
It can take anywhere from 14 days to a month for the seeds to germinate. Since the seeds are difficult to germinate, you may need several attempts.
Care:
In the field, it is not necessary to additionally fertilize the plants. In the pot, you should treat the garlic mustard with nitrogenous, organic fertilizer about every six months.
Garlic mustard is sensitive to drought. You should water them on hot days.
Garlic herb is hardy. Therefore, no preparations for the winter are necessary.
Harvest:
You can harvest the leaves all year round, although the young leaves are more tender and taste better in spring.
You can easily recognize garlic mustard by its smell. If you rub a leaf between your fingers, you should notice a distinct smell of garlic

ingredients and effects

Since there is no commercial interest in the wild plant, it has hardly been scientifically studied. It is considered a healthy wild herb because it contains some valuable ingredients:
mustard oil glycosides
saponins
Vitamin A
vitamin C
essential oils
Originally, the garlic mustard was often used as a medicinal plant for various diseases. Today, however, it is rarely used as a medicinal plant. This is probably due to the fact that there are plants that are more suitable for the application areas. Mainly the garlic mustard had the following areas of application:
rheumatism
gout
colds
inflammation
wound healing
In traditional use in folk medicine, the following effects were attributed to garlic herb:
anti-inflammatory
blood purifying
diuretic
expectorant
However, the properties of the plant have not been scientifically proven.

How to use garlic mustard in the kitchen

The spicy kitchen herb is enjoying increasing popularity. It used to be very popular, especially among the poor, because spices were very expensive.

The taste is strongly reminiscent of garlic with a peppery note. The garlic mustard can be compared to wild garlic, but has a much milder taste. In addition, it leaves no unpleasant bad breath.

In order to preserve its aroma, you should only process the plant raw. Due to high temperatures, it loses its unique taste. If you want to use it to refine soups or sauces, you should only add the herb just before serving. You can use the garlic mustard in many ways in the kitchen and use all parts of the plant:

Root: Similar to horseradish, you can grate the root of the plant. It has a spicy taste and is well suited for sandwiches. However, you should only use the roots of the plant in the first year, as they become woody in the second year.
Leaves: Cut into small pieces, the leaves are perfect for herb butter and herb quark. The garlic mustard can also be processed into a wild herb pesto. The plant goes particularly well with walnuts.
Seeds: You can grind the fresh seeds into wild herb mustard in a mortar. When dried, the seeds can be used like pepper.
Flowers: The small, white flowers are suitable for decorating salads or other dishes.
You can freeze the herb to preserve the flavor. Garlic mustard loses its flavor as it dries.

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Rice Vinegar: Application, Tips and Substitutes

Rice vinegar has a long tradition in Asian cuisine and refines numerous dishes there. Everything about its use, tips and how to easily replace it.

Mild Rice Vinegar

Rice vinegar is used in Asia to refine rice dishes. It is traditionally made from Japanese rice (urumai). This is steamed and enriched with yeast bacteria and koji spores to start a fermentation process. Finally, vinegar bacteria are added. Rice vinegar has a much milder taste than our native types of vinegar, such as apple cider vinegar, and only contains three to four percent acetic acid.

Application of rice vinegar

In addition to the clear rice vinegar, there is also black rice vinegar, which has a slightly malty taste and is reminiscent of soy sauce. This is particularly suitable for refining spicy wok dishes. Red rice vinegar, which is particularly good with dips, is also a little less common on the market

Rice vinegar is best known as a seasoning for Asian rice dishes. It gives dishes a typical sweet and sour to hot aroma. Its uses are numerous:
As a traditional condiment for sushi rice
For refining dips and sweet and sour sauces and soups
For marinating
As a dip for Chinese dumplings, tofu dishes or stir-fried vegetables.
For refining Asian wok dishes.
For seasoning spicy dishes (especially red rice vinegar).
In addition to its taste benefits, rice vinegar is also used in Asia as a natural remedy for the body. Like our local apple cider vinegar, it is said to have a detoxifying and digestive effect. It is said to stimulate the appetite and transport toxins out of the body as part of detoxification cures. So far, however, there is no scientific evidence of this.

Substitute for rice vinegar

You can now buy the clear rice vinegar in particular in any well-stocked supermarket or in Asian specialist shops. If you prefer to buy regional groceries, you can also substitute the rice vinegar for taste:
Mix equal parts white wine and apple cider vinegar together. A few drops of light balsamic vinegar in the rice water are also reminiscent of Japanese rice vinegar. If you want to avoid alcohol, you can dilute the apple cider vinegar with the same amount of water.

Trend food sushi – danger for fish stocks

Sushi has become a popular trend dish worldwide in recent years. What is often easily forgotten – for classic sushi you need fish. But not only this trend, but also the worldwide increasing demand for food and the fishing industry have the worldwide fish stocks

When enjoying sushi, always consider where the ingredients come from. There are delicious vegan and vegetarian ways to make sushi, for example with pumpkin, organic eggs or cucumber. If you don’t want to do without fish, find out in advance which species are not yet threatened. Always buy organic fish whenever possible.

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