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Dry Rosemary: This Makes The Medicinal Herb Last Longer

Drying rosemary is very easy and makes the delicious spice durable. We explain how you can dry rosemary in different ways.

Drying rosemary: Here’s how

Rosemary is a particularly aromatic and powerful spice. It is easy to grow in the garden, on the balcony or even on the windowsill. You can use it fresh, especially in the warm season. Then you can also build up a small supply for the winter – for example by making rosemary oil or drying the plant.

If you want to dry rosemary, you have two options:
You let it dry slowly in a dry and warm place.
You dry the herb in the oven.
Drying in the oven is much faster. However, you need additional electricity. It’s only a good idea if you don’t have a way to preserve the rosemary in a dry place.

Drying Rosemary: Harvesting and Preparation

You can harvest rosemary in the summer months, when it is most aromatic. To harvest the rosemary, cut off as many sprigs as you need. Regular harvesting can replace pruning the plant.

The best time is in the morning or mid-morning, once the dew has dried on the branches. It is good if the plant has received plenty of sunshine in the previous two days. Then the aromas are particularly strong.

You should avoid washing the rosemary. The branches lose their aroma. However, remove dried or wilted parts of the plant.

Air dry rosemary

Dry rosemary by bundling it up and hanging it in a dry, airy place. For this you need:
scissors
yarn
rubber band
Use the rubber band to bundle up to eight sprigs of rosemary into a small bouquet. Tie a piece of string to it so you can hang the waistband upside down.

A suitable place for drying is important. It should have the following properties:
warm (optimal are 21 to 27 degrees)
dry
airy
preferably without direct sunlight
Once you have found a suitable place, hang up the rosemary bouquets. You leave them hanging until the branches are noticeably dry and brittle. This takes several days. Exactly how long is difficult to say. That depends on the individual circumstances.

As soon as the rosemary is dry, you can remove it and store the whole sprigs airtight. You can also pluck off the individual needles and store them in an old screw-top jar.

Drying rosemary: in the oven

To dry the rosemary in the oven, it is best to place the individual sprigs on a grid. They shouldn’t touch. Put the grid in the oven at the lowest temperature (maximum 50 degrees) and leave the oven flap open a crack so that the moisture can escape.

After about three to four hours, the branches should feel dry and brittle. If not, leave them in the oven longer and check regularly. Once the sprigs are dry, you can store them the same way you would air-dry rosemary.

With the oven method, however, consider the high energy consumption and prefer air drying. You may be able to house your rosemary with friends or relatives if you don’t have a suitable room. They will certainly be “rewarded” for their hospitality with a glass of dried, fragrant rosemary.

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Food

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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Lemongrass: Growing, Caring For and Using The Herb

Lemongrass is a classic in Asian cuisine. To avoid long transport routes and packaging waste, you can also plant the kitchen herb yourself. We’ll show you how to do it and how to use lemongrass in the kitchen.

In Germany, the scent of lemongrass is mainly known from cosmetic products such as scented oils and perfume. In Asia, however, the spicy grass is indispensable in the kitchen. The plant owes its fresh, intense scent to the essential oils. The genus of lemongrass includes around 55 different species, most of which come from Asia. East Indian and West Indian lemongrass are among the most popular varieties.

Lemongrass is now mainly grown in Southeast Asia, especially in Thailand, Vietnam and Indonesia. From there it is exported all over the world. But you can also plant the exotic plant here with us and thus avoid long transport routes for the sake of the climate.

plant lemongrass

Lemongrass is a perennial plant. Up to 90 centimeters long, grass-like, grey-green leaves hang down from its strong stem. If you want to plant lemongrass yourself, you should consider the following:
The site:
bright
sheltered from the wind
lots of sunlight
nutrient-rich, loose soil
mature compost, sand, gravel
sensitive to waterlogging
The plant is used to tropical climates and is therefore not winter-proof here. That’s why it’s best to plant them in a pot. Alternatively, you can also plant the exotic grass on the south side of a house wall.

The Sowing
Lemongrass is one of the warm germs and therefore needs a constant temperature of at least 20 degrees to germinate.
Press the seeds lightly into the soil and spray them with some water.
Air the seeds regularly to prevent rot and mold.
Alternatively, you can buy fresh stems from the Asian store and soak them in 3cm of water for a week or two until roots form. Make sure to change the water regularly.
Since lemongrass doesn’t flower, you can use this method to propagate your plant later.

Caring for and harvesting lemongrass

Caring for Lemongrass:
In the warm months you can put lemongrass outside or in the field. This is also the right time to transplant the plant into a larger pot.

Winter: However, the exotic grass does not tolerate temperatures below seven degrees. When winter is approaching, you should bring the plant indoors in good time and place it in a warm, sunny spot. In winter it is sufficient to water lemongrass every two weeks.
Summer: The plant has its main growth phase between June and August. During this time, you should water them two to three times a week to keep the soil moist.
In the summertime, lemongrass needs some fertilizer every month or two. Organic fertilizer is particularly suitable for this. At the beginning of the main growth phase, it is best to enrich the soil with horn shavings. Regularly remove leaves that have turned yellow, as they cost the plant unnecessary energy and hinder its growth.

Harvest Lemongrass:
In the summer months you can harvest lemongrass regularly. Pruning encourages healthy, bushy growth.
In the kitchen, only the light-colored stems of the plant are used, since the remaining leaves are very fibrous.
Use a sharp knife to cut off the tough stems just above the root. You can simply cut off the green part and compost it.
Be careful not to bruise or bruise the bulb of the plant when harvesting.

Lemongrass as a medicinal plant

In Asia, lemongrass is traditionally used as a medicinal plant. It is mainly used for digestive problems and is said to help against stress and nervousness.

In 2011, the Journal of Advanced Pharmaceutical Technology and Research dealt extensively with the effects of lemongrass as a medicinal plant and was able to demonstrate the following properties:
antibacterial
antifungal
anti-inflammatory
antioxidant
lowering cholesterol
calming
In addition, lemongrass is said to have a strong effect against mosquitoes. Therefore, the scent is often used in sprays or scented candles intended to repel mosquitoes. However, this effect has not been scientifically proven.

To benefit from its healing properties, prepare lemongrass as a tea:
For one liter of tea you need two stalks of lemongrass. Here’s how you do it:
Split the stems in half to help the essential oils dissolve.
Pour boiling water over the stalks.
Let the tea steep for five to ten minutes. Then you remove the plant parts.
Tip: Lemongrass tea is also a good cold drink

Cooking with Lemongrass

In Asian cuisine, lemongrass is about as common as parsley or chives in our country. Use fresh lemongrass for full flavor. When drying, the stems lose a lot of flavor. Store freshly harvested lemongrass wrapped in a kitchen towel in the fridge. It will keep like this for about two weeks. How to use lemongrass in your kitchen:
Wash the lemongrass thoroughly and remove the outermost layer before using it.
It’s important that you chop the stalks finely, as the herb is very fibrous and will remain quite firm after cooking.
Alternatively, you can cook the stalks in half and remove them before serving.
Add lemongrass at the beginning so that the full aroma can unfold.
Lemongrass gives Asian dishes an authentic, fresh touch. It is suitable for Asian soups, curry dishes or colorful vegetable pans. You can also refine sauces or salads with lemongrass. The Asian herb gives classic European dishes, such as pumpkin soup, an exotic touch – you have to try it!

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Postelein: This is How You Plant and Use The Healthy Herb

Postelein is a hardy leafy vegetable and provides you with valuable vitamins even in the cold season. Here you can find out how to plant Postelein yourself. We also show you a simple recipe for salad with Postelein.

Postelein is a healthy leafy vegetable for the cold season. That is why the plant is also called winter purslane, although it is not related to purslane itself.

Postelein belongs to the springwort family and is also known as common plate herb. The annual plant originally comes from North America, but has also been cultivated and valued in Europe for many years.

Postelein has been somewhat forgotten in recent years. The regional leafy vegetables are easy to care for and provide you with vitamins even in the cold season.

Postel in your garden

You can easily plant Postelein in your garden. The lettuce is easy to care for and particularly suitable for the winter. Postelein withstands cold temperatures down to minus twenty degrees.

You should consider the following points so that Postelein thrives in your garden:
Location:
Postelein prefers a sunny to half-shady site.
Since the leaves don’t take root very deeply, you can grow the leafy greens on the balcony.
Floor:
Postelein thrives best in well-drained, humus-rich soil.
Before you start sowing, you should loosen the soil well and enrich it with some ripe compost.
Sowing:
The optimal germination temperature for Postelein is below twelve degrees. You should therefore only sow Postelein from the cool days of September. Depending on the temperature, sowing is possible until March.
To do this, make a groove about one centimeter deep in the soil and scatter the seeds densely. Then cover them lightly with soil. If you create several rows, you should keep a distance of four to six inches between them.
At eight to twelve degrees, the seeds need about two to three weeks to germinate.
Care:
Like spinach, Postelein is one of the so-called weak eaters. If you enriched the soil with compost at the beginning, you do not have to fertilize the plants additionally.
Postelein is sensitive to drought. Make sure the soil is always moist.
Harvest:
You can harvest Postelein for the first time after six to eight weeks. Cut the leaves about an inch off the ground.
Similar to arugula, the leaves grow back – so you can harvest regularly.
From April, Postelein will sprout small white flowers. It is then no longer suitable for consumption.
Caution: In the flowering period, Postelein likes to multiply itself and spreads widely. Cut off the flowers early to avoid this.

Recipe for a delicious salad with Postelein

The thick, heart-shaped leaves of Postelein are characterized by their mild, slightly sour taste. The winter salad provides you with something in the cold season

Vitamin C,
iron
and calcium.
Postelein is usually prepared as a salad. Older leaves can also be steamed like spinach. We present you a simple recipe for the tasty winter salad:

Ingredients:
200 g Postelein
1 ripe pear (alternatively 1 apple)
optionally 1 ripe avocado
1-2 cloves garlic
olive oil
balsamic vinegar
Salt
pepper
a handful of walnuts
Preparation:
Wash the Postelein thoroughly and pluck the larger leaves into small pieces.
Also wash the pear and cut it into small cubes.
Divide the avocado and cut the flesh into cubes.
Peel the garlic cloves(s) and cut them into fine pieces.
Mix all ingredients in a suitable container.
Season your salad with olive oil, balsamic vinegar, salt and pepper.
Garnish with walnut pieces before serving.

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