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Pome Fruit: Special Features and Which Varieties Belong to Them

You may not be familiar with the term pome fruit, but you’ve probably eaten it before: some of the most popular types of fruit are among them. You can read here what these are and what characterizes pome fruit.

Pome fruit: You can recognize it by this feature

Pome fruit belongs to the pome fruit family, which in turn is subordinate to the rose family. The fruit is characterized by a special feature, namely its core inside. This usually consists of five chambers in which the cores or seeds are located.

The fruits of pome fruit are referred to as apple fruit, but be careful: the term apple fruit has nothing to do with the apple itself. The fruits of other types of pome fruit are also called apple fruit.

Don’t confuse pome fruit with stone fruit. This does not contain a core with individual seeds in it, but only a larger, hard core. Pome fruit also has a rather elastic, parchment-like core. Examples of stone fruits are peaches, cherries, nectarines and plums.

By the way: From a botanical point of view, the apple fruit is a so-called accumulative follicle: fruit forms are referred to as expanse that contain a core including individual cores (or seeds) – in this case “collective follicle” because the core of the apple fruit is formed from at least two carpels.

Pome fruit: These varieties are one of them

Some of the most eaten types of fruit are pome. This one is especially popular because it is long lasting and easy to store. These types of fruit are pome fruit:
Apples (you can also eat apple seeds)
Pears, including European pear and Nashi pear
Quinces: Edible quince and Japanese ornamental quince
Serviceberries: edible only when cooked or overripe
rosehips
medlars
service tree
Black mountain ash, also called black chokeberry: is mainly processed into liqueurs, jellies and jams

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Pine Nuts: Ingredients and Special Features of The Precious Nuts

Pine nuts are considered very healthy and are an integral part of Mediterranean cuisine. Here you can find out where the seeds come from and what makes them so special.

Pine nuts are a diverse source of nutrients

The delicious pine nuts have a nut-like aroma and provide us with all kinds of important and healthy nutrients.

Among other things, they contain large amounts of the trace element selenium. This substance supports our immune system and protects our body from so-called “free radicals”.

Almost half of the soft kernels consist of fats – but these are exclusively polyunsaturated fatty acids. Unlike saturated fat, they help lower cholesterol levels to healthy levels.

The fats are also responsible for the kernels spoiling faster. They go rancid and change their taste. But the same applies here: Don’t let the best-before date fool you. Just make sure that you keep the seeds tightly sealed in a cool, dry place and eat them quickly. Your senses of taste and smell will help you tell if the seeds have gone bad.

Origin of the pine nuts

As the name suggests, the kernels are extracted from the pine tree. This conifer is widespread in the Mediterranean region, including France, Italy and Turkey. The kernels grow in the cones and are obtained in a complex process. The pines are not cultivated on a large scale, but grow wild. Mostly on uneven ground, so access is difficult. The trees grow up to thirty meters high and only after about twenty years do they bear cones with pine nuts. The kernels then mature in the cones for about three years. They can be harvested from October.

This is done by hand: so-called pineros climb the trees to knock off the cones. They are dried over the winter before the pods can be removed the following year. This is where the valuable pine nuts are located.

Because of the complex process, pine nuts are of course not cheap. There is also an Asian variant of a related tree, the Korean pine, which is often significantly cheaper. However, not only the environmental aspect speaks against them due to the long transport routes. Taste impairments have often been found to occur after consumption and leave a metallic taste for a long time.

So if you want to refine your diet with pine nuts, be sure to pay attention to the origin of the nuts. So you can be sure that you avoid long transport routes and receive safe food.

Pine nuts refine pesto and salads

You can eat the delicious pine nuts with almost anything. In Mediterranean cuisine, for example, you can find them roasted in salads or soups, in vegetable pans or with pasta dishes. They taste particularly good in classic pesto. You can already achieve a big effect with small amounts of the seeds and prepare a great meal.

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Types of Rice and Their Special Features: You Should Know These

With more than 100,000 varieties of rice worldwide, it’s easy to lose track. What are the differences and where do the different varieties come from? And what about the life cycle assessment of rice?

Types of rice: This is how they are roughly differentiated

Rice is the basic food source for more than half of the world’s population. The grain with the Latin generic name “Oryza” has been cultivated in Asia for thousands of years. So it is hardly surprising that countless different varieties exist today.

Roughly two or three main groups are distinguished:
Long Grain Rice: Long, narrow grains of rice that do not stick after cooking.
Short Grain Rice: Shorter, thicker grains that result in very sticky rice.
Medium grain rice can be mentioned as a third possible subspecies. In terms of the length of the rice grains, this lies between long-grain and short-grain rice.
Rice can also be classified according to the degree of processing:

Brown rice (also brown rice or whole grain rice): Apart from removing the husk, the rice was not processed further here. It therefore contains significantly more vitamins, fiber and trace elements than conventional rice. Brown rice is the healthiest option.
White Rice: Here the silver skin has been removed and the grains polished. Although the rice has a longer shelf life, most of the important nutrients are lost.
Parboiled rice: In the parboiling process, the nutrients are pressed from the silver skin into the interior of the rice grains. Some of the vitamins are retained even after polishing; However, the rice no longer has any fiber.

Rice-growing regions: where does our rice come from?

Rice plants grow in tropical and subtropical areas. Above all Southeast Asian countries like China, India or Indonesia are important rice suppliers. According to the Food and Agriculture Organization (FAO), over 90 percent of the world’s rice harvest comes from the Asia-Pacific region.

But rice is also grown today in Europe, Australia and parts of North and South America. For example, the Arborio rice used for risotto comes from Italy, but there are also cultivation areas in Portugal, France and Spain.

The most important types of rice at a glance

wild rice
Strictly speaking, wild rice, with its typically dark grains, does not belong to the rice genus, but to the “water rice” genus. The grains of the sweet grasses contain many valuable nutrients and are grown in the USA.
long grain rice
Basmati rice is an aromatic long grain rice and is grown in the Himalayan region. It is mainly used in oriental cuisine.
Thanks to its intense aroma, jasmine rice is also called “fragrant rice”. The slightly sticky long grain rice comes from Thailand, but is also grown in Vietnam and Italy.
Patna is a grainy and firm long grain rice from India. The grains remain very al dente after cooking.
Medium and short grain rice
Risotto rice combines various medium-grain varieties with a high percentage of starch, which gives the dish its typical creamy consistency. Typical varieties are Arborio, Carnaroli or Vialone, all grown in Italy.
Japanese rice (or rice pudding) is a very sticky short-grain rice from Japan. There it is also used for hearty dishes. The grains are particularly soft, short and rounded.
Bomba rice is a Spanish short-grain rice with a slightly firmer and grainier consistency due to the lower starch content. It is typically used for paella.
Sushi rice is a particularly sticky rice from Japan with a high starch content. There are several varieties that are considered sushi rice.
Mochi rice is an extremely sticky rice from Japan that is mainly used to prepare desserts (e.g. rice cakes). Today, mochi rice is also grown in the United States.
Brown brown rice grows in Southeast Asia and includes different varieties. It is richer in nutrients and more resilient to cultivation than conventional rice, but also more expensive.
Black brown rice is wholegrain rice with a nutty taste. Originally from China, it is now also cultivated in Europe (Italy and France).

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Food

Oat Bran: Use and Special Features of The Local Superfood

Oat bran is a true local superfood. Here you can find out how to use oat bran and what makes it so healthy.

What is oat bran?

We are all familiar with oatmeal, for example as a popular ingredient for muesli or porridge. Whole oat grains are industrially processed for the flakes, i.e. first heat-treated and then rolled.

Oat bran is a little different: it doesn’t come from the whole grain, but from the outer layers of the endosperm and from the germ. Oat bran looks more like coarsely ground flour and tastes nuttier than oatmeal.

Incidentally, oat bran should not be confused with husks: the latter is a by-product that occurs when oats are processed into straw, oat groats or oat flour.

Oat bran does not consist of the whole grain, but “only” the outer layers and the germ. But it is precisely in these parts that most of the vitamins, minerals, protein and fiber in an oat grain are found. So oat bran contains the best of oats in high concentration.

Oat bran: Good for digestion and cholesterol levels

There is about 15 grams of fiber for every 100 grams of oat bran. Thus, oat bran contains 50 percent more fiber than oatmeal. Fiber is essential for a healthy diet. On the one hand there is insoluble dietary fiber, i.e. indigestible fillers and fibers. These have a satiating effect, keep blood sugar low after a meal and ensure good digestion. Oat bran thus helps you to avoid food cravings.

On the other hand, oat bran contains the soluble fiber beta-glucan. Studies have found that this soluble fiber can have a positive effect on cholesterol levels by lowering “bad” LDL cholesterol. Beta-glucan combines with the cholesterol-containing bile in the body, causing your body to excrete more LDL cholesterol.

Oat bran as a supplier of micronutrients

Oat bran contains a particularly large number of vitamins, minerals and trace elements. So cover 100 grams of oat bran

73% of the daily requirement of thiamine (vitamin B1): Thiamine is important for psychological well-being.
12% of the daily requirement of riboflavin (vitamin B2): Riboflavin plays an important role in metabolic processes and energy production, as well as for skin, hair and nails.
12% of the daily requirement of folic acid: Folic acid is important for metabolic processes, especially for blood cell formation.
14% of the daily requirement of pantothenic acid (vitamin B5): Vitamin B5 drives away fatigue and ensures mental performance.
55% of the daily requirement of magnesium: Magnesium strengthens the bones, prevents headaches and calms the nerves.
28% of the daily iron requirement: Iron is a vital trace element that is essential for transporting oxygen in the blood and for generating energy.
19% of the daily zinc requirement: Zinc plays an important role in many metabolic reactions, e.g. related to growth or the immune system.
265% of the daily requirement of manganese: Manganese is a component of important enzymes in the body and is also involved in insulin production, for example.
61% of the daily requirement of selenium: selenium increases the immune system and has an antioxidant effect.

Use of oat bran

Oat bran is a valuable addition in the diet for anyone who

want to have a positive effect on cholesterol levels
who wish to maintain cardiovascular health
want to stimulate intestinal activity
watch your blood sugar
want to stay full for a long time after a meal
basically want to do something good for their body with vitamins, minerals and co.
Oat bran is very easy to integrate into the daily menu. You can use them as an ingredient, for example

in porridges and mueslis
in bread and other pastries (both sweet and savory)
in smoothies and yoghurt/quark
for patties or vegetable pancakes
If you add a proportion of oat bran to your muesli or bread, these foods are particularly high in protein, vitamins and minerals. They also keep you full for longer because they are richer in fiber.

Important: Always make sure you drink enough water. Oat bran and wheat bran increase their volume many times over in the stomach. This also increases the volume of the stool and stimulates intestinal activity. But if you don’t drink enough liquid, you will achieve the opposite: the oat bran cannot swell completely and an intestinal obstruction can occur.

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Lifestyle

Formic Acid: Properties, Application and Distinctive Features

Formic acid is a natural defense product whose special properties can also be useful for humans. Here you can find out everything about the acid.

Formic acid: properties and occurrence

Formic acid, also known as formic acid, is a colourless, clear and corrosive liquid. As the name suggests, it is part of the substance that ants produce to defend themselves against natural enemies. The acid accounts for up to 50 percent of the insect’s body weight.

But not only ants use formic acid to ward off enemies or to attack – it is widespread in nature. For example, scorpions and jellyfish use their caustic effect, as do some plants. The most famous example is probably the stinging nettle. Their stinging hairs are filled with nettle poison, which consists of formic acid, among other things. Even tobacco and honey contain small amounts of formic acid. How corrosive the liquid is depends on the dosage.

In addition, formic acid should:
have a strong and pungent odor,
irritate the skin and mucous membranes,
be highly flammable and water soluble,
Good to know: Formic acid used to be obtained directly from ants, but today it is only produced synthetically. So insects no longer have to die for it.

Formic acid: application and special features

Formic acid has a useful function not only in the animal kingdom. Humans have also discovered the peculiarities of acid for themselves.

Formic acid is said to inhibit the growth of bacteria and other germs. Because of this special feature, the acid is often used as a disinfectant and preservative for fish, fruit and vegetables. In the meantime, however, formic acid is no longer permitted as a food additive in Germany.
Beekeepers also use the antibacterial effect of formic acid. It also helps fight mites. The small parasites can weaken and even kill the bees. Thus, mites are partly responsible for the enormous death of bees. Affected bees also become less efficient and can produce less honey. Formic acid is an effective antidote.
Formic acid also fulfills an important function in the chemical industry. Manufacturers use them to stain and impregnate leather and many other textiles.
Another important area of ​​application is homeopathy. Here the formic acid is used as an allergy agent. In the case of an allergy, your body reacts with defense reactions to actually harmless substances in the environment. By taking diluted formic acid as a stimulant, your immune system is supposed to be stimulated before the allergy season. This allows the immune system to regulate itself and return to normal. This is to prevent an allergic reaction. Common areas of application in homeopathy are hay fever, bronchial asthma and allergic skin reactions.
Medicine uses formic acid as an antirheumatic agent, as it is said to have anti-inflammatory properties. It is also used against warts. Formic acid is also said to promote blood circulation. Therefore, it is also used for the external treatment of muscle and joint complaints – but sufficiently diluted, otherwise the acid can cause skin irritation and chemical burns.

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Food

Comb Honey: Properties, Special Features and What You Should Pay Attention to

Comb honey is honey in its most natural form: the beekeeper does not process it after harvesting. Comb honey has a particularly intense taste due to the pollen it contains. When buying, it is worth taking a closer look at the quality.

Comb honey is honey that is harvested, sold and consumed in the comb. The honeycomb is made of wax that bees produce in the hive. They sweat it out of the wax gland in their abdomen and shape it with their mouthparts until the hexagonal combs are formed. The bee colony incubates part of the honeycomb. The other part serves as a honey store: the bees fill it with pollen and nectar. When the honey is ripe, they seal the honeycomb with wax. The honeycomb is then “capped”.

Comb honey: Valuable natural product

Comb honey is a purely natural product. The bees store it as a reserve for the bee colony and only close the honeycomb when the honey is really ripe.

During the harvest, the beekeeper removes the closed combs and honey from the beehive and packs them without opening the combs. All the substances that the bees store in the comb remain in the honeycomb. These substances include:
flower nectar
pollen
honey bread
Together they ensure an extremely fine taste profile and also contain a valuable mixture of nutrients and vitamins. In order to protect their honey supply from pests and diseases, the bees also store propolis in the honeycomb. The natural composition of these substances makes comb honey a high-quality and healthy food.

Comb honey: differences to conventional honey

Beekeepers harvest conventional honey before it is ripe – usually when 30 to 50 percent of the combs are covered. It is then thrown out of the honeycomb, possibly filtered and bottled.

As a result, the finished honey contains fewer nutrients than comb honey. By the time centrifuged honey ends up in the supermarket, it is often mixed with other types of honey or even diluted with sugar syrup.

This cannot happen with comb honey: the comb stays tightly closed until you open it at home. Since the bees sealed it themselves, comb honey is also guaranteed to be ripe.

Comb honey from the beekeeper

Comb honey is easy to harvest: once the comb is closed, the beekeeper takes it out of the hive and packs it. He no longer has to centrifuge or filter the honey afterwards. Although comb honey is easier to harvest, it often yields less for the beekeeper. There are several reasons for this:
The beekeeper waits until the honey is ripe before harvesting. For extracting honey he can already use combs that are only partially covered. So he can harvest more honey more often.
The removed combs are missing in the hive. The bees first have to build new walls before they can produce and store honey again. With conventional honey, the beekeeper usually puts the ejected honeycomb back into the hive. This allows the bees to produce fresh honey directly.
With comb honey, the beekeeper has to wait longer overall before he can harvest. There are also special costs:
Only a few beekeepers let their bees build the hive themselves. A wildly built beehive can become quite confusing. To keep the beehive tidy, the beekeepers build beeswax foundation into the hive. The walls already contain honeycombs in the typical form. The bees can use them directly and fill them with honey. Since the beekeeper has to buy new foundation regularly, additional costs are incurred.
So that the beekeeper can better harvest and pack the comb honey, he often also provides the beehive with special wooden frames. The beekeeper can take the combs out of the frame directly and pack them up for sale. The wooden frames are usually more expensive than a regular honey jar.
For these reasons, comb honey is usually sold at a higher price than conventional centrifugal honey.

Eat and enjoy comb honey

You can eat good quality honeycomb with the honeycomb without hesitation. The stored pollen make it a special taste experience. Like conventional honey, it tastes different depending on the type of honey.

You can enjoy comb honey in several ways:
You can chew the honeycomb so that the taste can fully develop. It’s best to spit them out afterwards. While honeycomb is not harmful to your health, it can cause stomach pain if you eat large amounts of it.
When you chew out the comb, wax can stick to your teeth. To avoid this, you can instead crush the honeycomb on your tongue and suck it like candy.
You can also cut the combs into small pieces and enjoy them with bread or in yoghurt. But be careful: If you put the comb honey in hot food or drinks, the wax will become liquid.
Store your comb honey in a cool, dry place. Like conventional honey, it can then be opened for at least two years.

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Rock Candy: Apecial Features and Differences to Normal Sugar

Rock candy is particularly popular with tea drinkers. No wonder – the sugar crystals are perfect for sweetening drinks. But how is rock candy made and what distinguishes it from conventional sugar?

Rock Candy: How it’s made

Rock candy originally came from Persia and India, but today many companies in Europe also produce it. The name Kandis derives from the Arabic word for cane sugar (“quand”). Put simply, candy consists of nothing more than large sugar crystals. In order for these crystals to grow, a highly concentrated cane-based sugar solution is heated in large containers.

Threads stretched in the container prevent the crystallizing sugar from sinking. In addition, the sugar solution is constantly in motion. Only in this way can it flow around the crystals on the threads, which are getting bigger and bigger. It can take up to three weeks for the crystals to reach a size of 18 to 24 millimeters.

For brown rock candy, a cane molasses is added to the sugar solution. The crystals are then heated – the molasses now causes the crystals to caramelize. At the same time, the taste of the sugar changes. In addition, the brown rock candy is often colored with caramel colour.

There are these kinds of rock candy

You can get candy in the store in different colors and shapes. Depending on the production method, it is available in brown or white, for example. Like brown sugar, brown rock candy contains a higher proportion of molasses than white sugars.

Depending on what you want to use the rock candy for, there are different shapes:

Cube rock candy: Cube rock candy are large, individually grown, small crystals that dissolve very slowly in liquid. For example, you can sweeten your tea with the crystals, and you can even use the cubes for several cups. East Frisian tea, for example, is traditionally refined with candy cubes.
Crusty candy: For the irregular pieces of this type of candy, candy slabs that have grown flat are broken up and the broken pieces are sieved off. You can also refine tea with crust candy. The candy tastes particularly delicious in homemade apple punch.
Crumbly candy: For crumbly candy, the white or brown sugar crystals are ground very finely. You can also bake well in this form with candy sugar.

This is what separates rock candy from regular sugar

Unlike normal, fine sugar, rock candy consists of coarser sugar crystals that are only lightly ground in some forms. In addition, brown candy sugar types contain a higher proportion of molasses than white sugar. This is why rock candy tastes more like caramel and gives drinks and pastries a special touch.

However, the coarse sugar crystals are not healthier than normal sugar. Both are double sugars, contain around 400 calories per 100 grams and can damage your teeth in large quantities. The highly concentrated sugar solution required for rock candy is made from the raw juice of the sugar cane, which is additionally filtered and concentrated. Because the candy crystals also take a long time to crystallize completely, the production of this type of sugar is quite energy-intensive. This is also the production of white cane sugar: Here the sugar crystals are dissolved and crystallized again and again.

Tip: Whether you buy rock candy or regular sugar, always make sure that the sugar is organic and unrefined. If you would rather avoid sugar altogether, you can also use various sugar alternatives.

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Food

Gellan (E 418): Special Features of The Gelling and Thickening Agent

Gellan is a gelling agent that is mostly used in the food industry to gel jam. It is vegan and considered harmless to health.

What is gellan?

Gellan is a plant-based polysaccharide primarily used in the food industry. There gellan is used as a food additive E418 as a gelling, thickening and stabilizing agent. Gellan has properties similar to pectin and is therefore often used as a gelling agent for jams and marmalades. It is also often used as a stabilizer for soy milk to keep it from creaming.

According to the European Food Safety Authority (EFSA), gellan is considered safe for humans because it cannot be used by our body as roughage. Since fiber stimulates digestion, high consumption of gellan can have a laxative effect.

Gellan is produced biotechnologically using Pseudomonas bacteria. These form gellan by themselves in the course of their metabolism. In order to isolate the gellan from the bacterial solution, it is heated and then the gellan is precipitated with isopropyl alcohol.

Where else is gellan used?

Gel formers are not only interesting for the food industry. Gellan also finds application in the pharmaceutical industry. For example, eye drops are often gelled with gellan so that they stay in the eye longer. It is also used in microbiological research as an alternative to the gelling agent agar agar to solidify culture media.

Unlike gelatine, gellan is a vegan gelling agent. Although it is harmless to health, it is worth taking a closer look at the list of ingredients: Gellan is often used in combination with other thickeners and other additives to achieve the desired gel texture.

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health

Calcium Carbonate: Application, Effect and Special Features

Calcium carbonate is a natural substance that some people also take to prevent calcium deficiency. Here we explain how you can use calcium carbonate and what special features there are.

Calcium carbonate (also called lime, chemical formula CaCo3) is a salt of carbonic acid. It is a substance that is one of the most common on earth. Calcium carbonate is found, for example, in the mineral calcite and in our bones and teeth. Calcium carbonate is also found in large quantities in the shells of crabs, snails, mussels and corals. Calcium carbonate is often found mixed with other minerals: together with magnesium, for example, it is found in limestone.

Calcium carbonate is mined (from rock) and also made synthetically. The salt is insoluble in water, insensitive to light and extremely heat-resistant.

Calcium carbonate: application of the mineral

Calcium carbonate is often prescribed by doctors when a person has a calcium deficiency. Various diseases, such as osteoporosis or an underactive parathyroid gland, can indicate this. Calcium carbonate can increase the calcium level in the blood.

As capsules, powder or tablets, you should only take calcium carbonate according to the package insert – depending on the package information, it is best with food or between meals. Even if there is no maximum dose for calcium carbonate, the daily dose of 1200 milligrams of calcium recommended by the DGE should not be exceeded.

Calcium carbonate is mainly used in the construction industry in the production of cement and burnt lime. Calcium carbonate is also used in the paper industry and in agriculture to prevent soil acidification.

Effect of Calcium Carbonate

The nerves as well as all muscles and bones need calcium for their functionality. Calcium carbonate contains readily available calcium and is available as an inexpensive powder.
In the case of heartburn and indigestion, calcium carbonate can neutralize stomach acid, but it can also cause constipation. Products with calcium carbonate replace the formerly popular sodium hydrogen carbonate (soda), which, according to the DAZ, sometimes leads to severe flatulence.
In principle, calcium carbonate is considered harmless. However, depending on the amount ingested, hypersensitivity may occur.
In addition, kidney stones can form and there can be interactions or deviatingly strong or weak effects with medication, according to the package insert.

Calcium carbonate as an additive

Calcium carbonate can be added to foods during production and is then declared with the E number E170. It often has the function of a natural colorant or stabilizer. In winemaking, the substance can be used to regulate acidity. Calcium carbonate is also permitted for organic products, but not as a coloring agent. Basically, it is often found as an additive in the following foods:
chewing gum
grated / sliced ​​cheese
grape juice
deacidification of wine
baking mixes and baked goods
Isotonic drinks and sports nutrition
When treating drinking water, many municipal utilities use calcium carbonate to increase the degree of hardness of the water. Calcium carbonate is often used as a coloring agent in white wall paint and cosmetics.

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Food

Kitchen Herbs and Their Special Features: The Most Important Ones at a Glance

Kitchen herbs enrich your dishes and have valuable ingredients. Here you get an overview of different kitchen herbs, their use and cultivation.

Kitchen herbs not only enrich your dishes in terms of taste, they also contain a number of health-promoting substances. These include, among others:
vitamins
minerals
polyphenols
flavonoids
bitter substances
tannins
antioxidants

Growing kitchen herbs at home

You can easily grow most kitchen herbs at home. They require little maintenance and little space.

You should follow these tips to ensure that your kitchen herbs develop well:
Most herbs need a light and warm place. A south-west window sill is well suited for this.
Water your herbs regularly, but in moderation. You should definitely avoid waterlogging.
Your herbs need enough space. Choose the right size pots and plant the herbs in larger pots if necessary.

In order for your herbs to be able to provide you with valuable nutrients, they also need sufficient nutrients. Use organic fertilizer since you want to eat the herbs later, such as nettle manure.
Even if the flowers of most herbs are beautiful to look at, they rob the plant of energy and thus its aroma is lost. Therefore, cut off the flower heads regularly.
Always harvest your herbs fresh when you need them. Dried herbs lose flavor and valuable ingredients, so it’s best to only dry smaller amounts as needed.
If you want to make herbs last longer, for example after pruning, you can freeze herbs. In this way, the ingredients and the taste are preserved as best as possible.

Classic among kitchen herbs

Parsely
Parsley is one of the most popular kitchen herbs in Central Europe. It is rich in vitamin C. Since the valuable vitamin is sensitive to heat, you should only add parsley at the end.

Use in the kitchen:
potato dishes
rice dishes
salads
sauces
dips
Pesto
Cultivation at home:
Parsley is frugal. The biennial plant requires no direct sunlight and only little water.

chives

Use in the kitchen:
egg dishes
salads
Herb quark
Cultivation at home:
Always use fresh seeds for chives, as the seeds quickly lose their ability to germinate
Remove wilted and yellow stems. A regular cut stimulates growth.
You can also use the flowers, for example to garnish salads.

lovage
Lovage is also called maggi herb. This is due to its unmistakable taste, which is immediately reminiscent of soup.

Use in the kitchen:
soups
Pesto
salads
Cultivation at home:
Lovage forms deep roots and therefore needs a large pot. It should be at least 30 centimeters deep.
The plant needs a humic soil because it needs a lot of nutrients.
If the leaves turn yellow, the plant either needs more space or more nutrients.

Mediterranean kitchen herbs

basil
Basil is one of the most popular herbs in Italian cuisine. There it is usually plucked into pieces instead of cut.
Use in the kitchen:
pasta dishes
Pizza
Salads, especially tomato salad or caprese
Basil pesto
Cultivation at home:
The plant needs a lot of heat and therefore usually only survives one season in our latitudes.
In general, basil needs a warm and sunny location.
Basil is very sensitive to fungal diseases. Avoid waterlogging and make sure the plant has enough space.
You can also easily multiply basil.

oregano
Another classic from the Mediterranean cuisine is oregano. Also known as wild marjoram or dost, it is closely related to marjoram.
Use in the kitchen:
pizza seasoning
tomatosoup
salads
pasta dishes
potato dishes
Cultivation at home:
The wild plant is quite easy to care for and frugal. Water them regularly, but not too much.
Wild marjoram reaches a stately size of 30 to 70 centimeters. So you need a big pot.

rosemary
Rosemary also comes from the Mediterranean region. Its unmistakable taste enriches countless dishes. In addition, the essential oils contained have a positive effect on your health. The best way to benefit from this is with rosemary tea or rosemary essential oil.

Use in the kitchen:
Potato dishes such as rosemary potatoes
tomato dishes
rice dishes
rosemary syrup
Cultivation at home:
Rosemary needs calcareous soil and a warm, sunny location.
Since it develops deep roots, a large clay pot is best. The clay avoids waterlogging.
Trim your rosemary regularly to keep it in shape and encourage new growth.
You can multiply rosemary. This works best with cuttings.

Particularly healthy kitchen herbs

Especially in folk medicine, herbs are not only used to flavor food, but rather because of their healing properties. Today, the effect of many herbs has also been scientifically proven. The following herbs are not only a taste enrichment, they also serve as a herbal pharmacy.

thyme
Thyme convinces with its unmistakable aroma. It is ideal as a cold tea. The best way to reap its health benefits is through thyme oil or by making thyme tea. You can also make thyme cough syrup.

Application in the kitchen:
potato dishes
salads
Goat or sheep cheese
barbecue marinades
gravy

sage
Sage is primarily known as a medicinal herb. Many people swear by sage tea for a sore throat. The herb has analgesic, anti-inflammatory and antibacterial effects.

Application in the kitchen:
pasta dishes
sauces
desserts
Sage butter

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