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San Marino

What are some common spices and herbs used in San Marino cooking?

Introduction: San Marino’s Culinary Heritage

San Marino, the small independent country located in the heart of Italy, has a rich culinary heritage that blends Italian and Mediterranean influences. San Marino cooking is known for its simplicity and reliance on fresh ingredients, particularly herbs and spices. These aromatic additions to dishes not only enhance the flavor but also offer medicinal and nutritional benefits.

Sage, Rosemary, and Thyme: Aromatic Herbs

Sage, rosemary, and thyme are some of the most commonly used herbs in San Marino cooking, particularly in meat dishes. Sage is used in pork-based dishes, while rosemary is often paired with lamb. Thyme, on the other hand, is a versatile herb that complements a variety of dishes such as roasted chicken, soups, and stews. These herbs are highly aromatic and add an earthy, woody fragrance to dishes.

Nutmeg, Cinnamon, and Cloves: Warm Spices

Nutmeg, cinnamon, and cloves are warm spices that are often used in San Marino’s sweet and savory dishes. These spices are commonly used in meat sauces, such as bolognese or ragu, to add depth and aroma. In sweet dishes, nutmeg is typically used in custards, while cinnamon and cloves are added to desserts such as cakes and pastries. These spices are also believed to have therapeutic properties, such as aiding digestion and improving circulation.

Basil, Parsley, and Mint: Fresh Flavors

Basil, parsley, and mint are fresh herbs commonly used in San Marino’s cuisine. Basil is a key ingredient in pesto, while parsley is often used as a garnish or in salads. Mint is used to add a refreshing taste to dishes such as roasted lamb or grilled vegetables. These herbs not only add flavor but also provide nutritional benefits, such as aiding digestion and reducing inflammation.

Wild Fennel, Bay Leaves, and Juniper Berries: Unique Ingredients

San Marino’s cuisine also features unique ingredients such as wild fennel, bay leaves, and juniper berries. Wild fennel is used in seafood dishes, while bay leaves are added to soups and stews to add aroma. Juniper berries are used in meat dishes, particularly game meat, to add a slightly bitter and piney flavor. These ingredients are often foraged in the wild, adding to the country’s commitment to using fresh and locally sourced ingredients.

Conclusion: Exploring San Marino’s Spice Cabinet

San Marino’s use of herbs and spices in its cuisine is a reflection of its cultural and geographical influences. From the aromatic herbs of the Mediterranean to the warm spices of the Middle East, San Marino’s spice cabinet represents a diverse range of flavors. Whether you’re exploring the country’s cuisine or cooking at home, incorporating these herbs and spices into your dishes will not only add delicious flavor but also offer a variety of health benefits.

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San Marino

Can you tell me about the use of local produce, herbs, and cheese in San Marino cooking?

Introduction: The Significance of Local Produce in San Marino Cooking

San Marino, a small state within Italy, boasts a culinary scene that is heavily influenced by its geographic location and availability of local ingredients. For centuries, San Marino’s cuisine has been characterized by its use of fresh produce, aromatic herbs, and locally produced cheeses. These ingredients are not only utilized for their unique flavors and aromas but also for their nutritional value and historical significance. San Marino’s cuisine is a reflection of its identity and its people, and the use of local ingredients is an essential part of that identity.

The Use of Fresh Herbs in San Marino Cuisine

San Marino’s cuisine is known for its distinctive flavors, which are often achieved through the use of fresh herbs. Basil, rosemary, sage, and thyme are commonly used in San Marino’s cuisine to enhance the aroma and flavor of dishes. These herbs are also known for their medicinal properties and are believed to have healing effects on the body. In San Marino, fresh herbs are often added to sauces, soups, and stews, as well as to meat and fish dishes. The use of herbs is an integral part of San Marino’s culinary traditions, and their use is closely tied to the country’s agricultural heritage.

Exploring the Richness of San Marino’s Cheese Culture

San Marino is home to an array of locally produced cheeses, each with its unique flavor and texture. From soft, creamy cheeses to hard, aged varieties, San Marino’s cheese culture is rich and diverse. The most popular local cheese is Spongata, a semi-hard cheese made from cow’s milk, which is often used in pasta dishes and as a table cheese. Other popular cheeses include Pecorino, a hard sheep’s milk cheese, and Ricotta, a creamy cheese made from sheep’s milk. San Marino’s cheese culture has deep roots, and its cheeses are an essential part of the country’s culinary traditions.

Incorporating Local Produce into Traditional San Marino Dishes

San Marino’s cuisine is heavily influenced by its use of local produce, which is incorporated into many traditional dishes. One such dish is Torta Tre Monti, a layered cake made with hazelnuts and chocolate. The hazelnuts used in the cake are locally grown and harvested, giving the dish a unique flavor that can only be found in San Marino. Another traditional dish is Piadina, a flatbread made with locally sourced flour, which is often filled with cheese, meat, or vegetables. The use of fresh, local ingredients is an integral part of San Marino’s culinary traditions, and it adds a unique flavor and character to its dishes.

The Benefits of Using Local Ingredients in San Marino Cooking

Using locally sourced ingredients in San Marino’s cuisine has several benefits. Firstly, it supports the local economy and promotes sustainable farming practices. Secondly, it ensures that ingredients are fresh and of high quality, leading to better-tasting dishes. Thirdly, it preserves the country’s culinary traditions and cultural identity. By using local ingredients, San Marino’s cuisine remains distinct and authentic, and it continues to attract visitors from all over the world.

The Future of San Marino’s Culinary Scene: Sustaining Local Produce and Traditions

San Marino’s culinary scene has been shaped by its use of local ingredients, and it is essential to sustain these practices for the future. The country’s small size and limited resources make it vulnerable to outside influences, and it is crucial to protect and preserve its culinary traditions. By promoting sustainable farming practices and supporting local producers, San Marino’s culinary scene can continue to thrive. Additionally, by incorporating modern cooking techniques and international flavors, San Marino’s cuisine can evolve while retaining its unique character. The future of San Marino’s culinary scene lies in the hands of its people, and their commitment to sustaining local produce and traditions.

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Sao Tome and Principe

What are some common spices and herbs used in São Tomé and Príncipe cooking?

Introduction to São Tomé and Príncipe Cuisine

São Tomé and Príncipe is a small island nation located off the coast of West Africa. The country is known for its beautiful beaches and lush rainforests, as well as its unique cuisine. The food of São Tomé and Príncipe is a blend of African, Portuguese, and Brazilian influences, resulting in a diverse and flavorful cuisine.

The cuisine of São Tomé and Príncipe is characterized by its fresh seafood, tropical fruits, and bold spices and herbs. From piri-piri to coriander, the spices and herbs used in São Tomé and Príncipe cooking add depth and complexity to every dish.

Overview of Common Spices and Herbs

São Tomé and Príncipe cuisine relies heavily on spices and herbs to enhance the natural flavors of the ingredients. Some of the most commonly used spices and herbs in this cuisine include garlic, onion, ginger, paprika, and turmeric. These spices and herbs are used in a variety of dishes, from stews and soups to grilled or fried fish.

Pimenta or Piri-Piri: A Spicy Staple

Pimenta, also known as piri-piri, is a small, fiery chili pepper that is a staple in São Tomé and Príncipe cuisine. This pepper is used to add heat to dishes such as fish stews, and is often used to make a popular condiment known as piri-piri sauce. This sauce is made by blending pimenta peppers with oil, lemon juice, garlic, and other spices and herbs, and is used as a topping for grilled meats and fish.

Using Saffron and Cinnamon in Savory Dishes

Saffron and cinnamon are two spices that are often used in savory dishes in São Tomé and Príncipe. Saffron, which comes from the crocus flower, is used to add a warm, earthy flavor to dishes such as rice and fish stews. Cinnamon, on the other hand, is used to add a sweet and spicy flavor to dishes such as meat stews and curries.

Discovering the Rich Aromas of Bay Leaves

Bay leaves are another common herb used in São Tomé and Príncipe cooking. This herb has a rich, aromatic flavor and is often used to add depth to stews and soups. Bay leaves can also be used to flavor steamed rice or to add flavor to grilled fish or meat.

Bringing Dishes to Life with Fresh Coriander

Fresh coriander, also known as cilantro, is a popular herb used in São Tomé and Príncipe cuisine. This herb has a bright, citrusy flavor and is often used to add freshness to dishes such as fish stews and salads. Fresh coriander can also be used as a garnish for grilled meats and fish, adding a pop of color and flavor to the dish.

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Saudi Arabia

What are some common spices and herbs used in Saudi Arabian cooking?

Introduction: Saudi Arabian cuisine

Saudi Arabian cuisine is known for its rich and flavorful dishes that are influenced by the country’s geography, history, and cultural traditions. The cuisine is a fusion of Arab, Persian, and African flavors, with a focus on spices and herbs to give dishes their unique taste and aroma. Spices and herbs play a crucial role in Saudi Arabian cooking, and are used in various forms, including whole, ground, and dried.

Spices and herbs in Saudi Arabian cooking

Spices and herbs are an essential part of Saudi Arabian cooking, and are used in a wide range of dishes, from savory to sweet. Some of the most commonly used spices include coriander, cumin, turmeric, and sumac, each adding its unique flavor and aroma to the dish. The use of spices and herbs is not only for flavor but also for their medicinal properties, as they are believed to have various health benefits.

Coriander: the queen of Saudi Arabian spices

Coriander is one of the most widely used spices in Saudi Arabian cooking and is often referred to as the “queen of spices.” The spice is used in both ground and whole form and is added to dishes such as stews, soups, and salads. Coriander is known for its earthy and citrusy flavor and is believed to help with digestion and promote good health.

Cumin: the essential spice in Middle Eastern cuisine

Cumin is an essential spice in Middle Eastern cuisine, and Saudi Arabian cooking is no exception. The spice has a warm, earthy flavor that is often described as nutty, and is used in dishes such as meat and vegetable stews, rice dishes, and soups. Cumin is also believed to have various health benefits, including aiding digestion and reducing inflammation.

Turmeric: the flavorful and healthy spice

Turmeric is a bright yellow spice that is often used in Saudi Arabian cooking for its distinctive flavor and color. The spice has a slightly bitter taste and is used in dishes such as rice, meat, and vegetable dishes. Turmeric is also believed to have various health benefits, including anti-inflammatory properties and aiding in digestion.

Sumac: the tangy and unique flavor of Saudi Arabian cooking

Sumac is a tangy and unique spice that is used in many Saudi Arabian dishes. The spice has a vibrant red color and is often used as a seasoning for meat, salads, and rice dishes. Sumac has a tart and lemony flavor, adding a tangy twist to the dish. It is also believed to have anti-inflammatory and antioxidant properties.

In conclusion, spices and herbs are an essential part of Saudi Arabian cooking, adding unique flavors and aromas to the dishes. Coriander, cumin, turmeric, and sumac are some of the most widely used spices and herbs in Saudi Arabian cuisine, each adding its distinctive flavor and health benefits.

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Senegal

What are some common spices and herbs used in Senegalese cooking?

Introduction to Senegalese cuisine

Senegalese cuisine is a fusion of French, African, and Arab influences, resulting in a unique and vibrant culinary culture. With a focus on fresh, locally-sourced ingredients and bold flavors, Senegalese dishes are known for their use of herbs and spices. From the national dish of thieboudienne to the sweet dessert ngalakh, spices and herbs play a crucial role in the cuisine of Senegal.

Popular spices and herbs in Senegalese cooking

One of the most prominent spices in Senegalese cuisine is thyme, which is used in everything from stews to fish dishes. Other popular herbs include parsley, cilantro, and mint, which are often used to add freshness and brightness to dishes. Cumin, cinnamon, and ginger are also commonly used spices in Senegalese cooking, adding depth and warmth to dishes.

Ngalakh’s spice blend

Ngalakh is a traditional Senegalese dessert made from millet, peanut butter, and baobab fruit. The spice blend used in ngalakh includes cinnamon, nutmeg, and cloves, adding a warm and comforting flavor to the dish. The baobab fruit also adds a tangy, slightly sour note, making ngalakh a unique and beloved dessert in Senegal.

Thieboudienne’s flavor profile

Thieboudienne is Senegal’s national dish, a hearty stew made with fish, rice, and vegetables. The dish gets its bold flavor from a spice blend that includes chili pepper, garlic, and ginger. Thieboudienne is also traditionally served with a sauce made from tomato paste, onion, and mustard, adding even more depth and complexity to the dish.

Yassa’s signature tang

Yassa is a popular Senegalese dish made with marinated chicken or fish, onions, and a tangy sauce made from lemon juice and mustard. The dish is then seasoned with thyme, garlic, and chili pepper, adding a savory and spicy flavor to the tangy sauce. The result is a dish that is both bright and bold, making it a favorite among Senegalese and food lovers around the world.

How to use Senegalese spices in your cooking

If you want to incorporate Senegalese spices into your cooking, start with some of the most commonly used herbs and spices like thyme, parsley, and cinnamon. Try adding thyme to stews or using parsley in a salad dressing. You can also experiment with Senegalese spice blends like the one used in ngalakh or thieboudienne. These blends can be used to add flavor to a variety of dishes, from roasted vegetables to grilled meats. With a little bit of experimentation, you can add some Senegalese flair to your own cooking.

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Vietnam

How are herbs and fresh vegetables used in Vietnamese dishes?

Introduction: Vietnamese cuisine and herbs

Vietnamese cuisine is known for its fresh and healthy ingredients, and a significant part of it comes from the use of herbs and fresh vegetables. Vietnamese cuisine is known for its unique balance of flavors and textures, which is achieved by using a variety of fresh herbs and vegetables. These ingredients not only add flavors to the dishes but also have numerous health benefits.

The role of herbs in Vietnamese cooking

Herbs are an essential ingredient in Vietnamese cuisine and are used extensively in cooking. They are used to enhance the flavor, texture, and color of dishes. Vietnamese cuisine is known for using a large variety of herbs, including mint, cilantro, basil, lemongrass, and many others. These herbs are used not only in savory dishes but also in desserts and beverages.

Common Vietnamese herbs and their uses

Vietnamese cuisine uses a wide variety of herbs, each with its unique flavor and aroma. Some of the most commonly used herbs in Vietnamese cooking are mint, cilantro, basil, lemongrass, and Thai basil. Mint is used in salads, soups, and beverages, while cilantro is used in salads, soups, and curries. Basil is used in stir-fries, salads, and soups, while lemongrass is used in soups, curries, and marinades. Thai basil is used in stir-fries and curries.

Utilizing fresh vegetables in Vietnamese dishes

Fresh vegetables are also an essential part of Vietnamese cuisine. The cuisine uses a wide variety of vegetables, including cucumber, carrot, radish, bean sprouts, and many others. These vegetables not only add flavor and texture to the dishes but also provide essential nutrients. The vegetables are used in salads, soups, and stir-fries.

Famous Vietnamese dishes featuring herbs and veg

Some of the most famous Vietnamese dishes that feature herbs and vegetables are pho, spring rolls, banh mi, and bun cha. Pho is a soup that is made with beef or chicken broth, noodles, and herbs. Spring rolls are made with fresh vegetables and herbs wrapped in rice paper. Banh mi is a sandwich that is made with fresh vegetables, herbs, and meat. Bun cha is a noodle dish that is made with grilled pork, fresh herbs, and vegetables.

Conclusion: The importance of herbs and veg in Vietnamese cuisine

In conclusion, herbs and fresh vegetables are essential ingredients in Vietnamese cuisine. They add flavor, texture, and color to dishes, and they also provide essential nutrients. Vietnamese cuisine is known for its unique balance of flavors and textures, which is achieved by using a variety of fresh herbs and vegetables. The cuisine also promotes healthy eating habits, making it one of the healthiest cuisines in the world.

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Mozambique

What are the typical spices and herbs used in Mozambican cooking?

Introduction: Mozambique’s rich culinary heritage

Mozambique, located on the southeastern coast of Africa, is a country with a diverse and rich culinary heritage. The cuisine of Mozambique is a fusion of African, Portuguese, and Indian influences. Mozambican food is characterized by its bold flavors, use of spices, and fresh seafood. The country’s cuisine is centered around simple yet flavorful ingredients and cooking methods that have been perfected over generations.

The role of spices and herbs in Mozambican cuisine

Spices and herbs play a crucial role in Mozambican cuisine. They add depth, flavor, and aroma to the dishes, making them more appealing to the senses. Mozambican cooks use a wide variety of spices and herbs to enhance the flavor of their dishes. Some of these spices and herbs are native to Mozambique, while others have been introduced by Portuguese and Indian cuisines.

Mozambican cuisine is not just about heat; it is about the balance of flavors and spices that work together to create a delicious dish. The use of spices and herbs in Mozambican cuisine is not only for flavor but also for their health benefits. Many of the spices and herbs used in Mozambique have medicinal properties and are used for their nutritional and healing properties.

Piri-piri: Mozambique’s famous hot sauce

Piri-piri is a famous hot sauce from Mozambique that is known for its fiery heat and distinct flavor. Made from red chili peppers, garlic, lemon, and vinegar, piri-piri is used as a condiment for grilled meat, seafood, and vegetables. Piri-piri is also used as a marinade for meat and seafood dishes. The sauce is so popular in Mozambique that it is often used as a flavoring for snacks like potato chips and popcorn.

Xicaru: The secret to flavorful stews and soups

Xicaru is a blend of spices and herbs that is used in Mozambican stews and soups. The blend contains a mix of coriander, cumin, garlic, ginger, and turmeric. Xicaru adds a complex flavor to stews and soups, giving them a warm and aromatic taste. The blend is easy to make at home, and many Mozambican cooks have their own variations of the recipe.

Pó de caril: The blend that adds depth to Mozambican curries

Pó de caril is a blend of spices that is used to make Mozambican curries. The blend contains turmeric, coriander, cumin, ginger, and cinnamon. Pó de caril adds depth and complexity to Mozambican curries, making them more flavorful and aromatic. The blend is used in a variety of curries, including chicken, seafood, and vegetable curries.

Other popular spices and herbs used in Mozambican cooking

In addition to the spices and herbs mentioned above, Mozambican cuisine also relies on other popular ingredients like bay leaves, clove, cardamom, and saffron. These ingredients are used to add flavor and depth to dishes like rice, stews, and soups. Mozambican cooks also use fresh herbs like parsley, cilantro, and mint to add a fresh and vibrant flavor to their dishes. The use of fresh herbs is particularly popular in seafood dishes.

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Lifestyle

Instructions and Tips for Drying Herbs

There are many instructions and tips for drying herbs. We show you which tips really work. This is how you can easily dry your own herbs.

There is nothing better than cooking with herbs from your own garden. Because it tastes wonderful and smells wonderful. But there are times when you don’t have fresh garden herbs on hand. It is worth having dried herbs in the house for this purpose. We’ll show you how.

How to properly harvest your herbs

The ideal time to harvest herbs is just before or during flowering. This is because the herbs contain the most ingredients and are most aromatic during this time. If you have summer herbs in the garden, it is best to harvest them in July. Herbs from the windowsill can also be dried well. All you need is a pair of scissors or a garden knife and a suitable container to collect the herbs. You will also need twine and rubber bands as well as airtight containers for the subsequent drying.

Which part of the plant is suitable for drying?

The stems, leaves, and also small flowers of the respective plant are suitable for drying your herbs. If you collect the collected plant parts in small bundles, then you will succeed best in drying your herbs. Unless the edible flowers of your herbs are too large, you can dry them along with the stems. You can also thread the flower upright through a trellis. This keeps the flower head intact and you can dry it separately. But large flowers are only suitable for drying to a limited extent. Because large buds hold a lot more moisture, the drying process is a bit more demanding.

Which herbs are good to dry?

Herbs from the Mediterranean region are well suited for drying. These include herbs such as rosemary, thyme, oregano, lavender, and sage. But the closely related plants marjoram, rosemary, and savory can also be dried well. You can also dry peppermint, woodruff, chamomile, tarragon, spearmint, motherwort, mugwort, and lemon bush.

Herbs with a lot of moisture are moderately suitable for drying. Therefore, you should dry these herbs quickly. Otherwise, they lose most of their aroma when they dry. These include basil, parsley, dill, chives, and lemon balm.

Herbs are poorly suited if not much remains after drying than the pure leaf mass. That’s why it’s best to freeze them. These include cress, burnet, sorrel, rue, borage, black nettle, and tripmadame.

Tips to make drying a success

  1. It is best to pick the herbs in the morning, after 1-2 hours of sunshine. Then they contain the most flavor.
  2. You should avoid extensive washing. This will only take longer to dry and will affect the quality.
  3. To free the herbs from the dust, a simple shake is enough.
  4. Do not tie bouquets that are too thick. Otherwise, the inner leaves remain moist. Also, it takes too long to dry. As a result, the valuable ingredients of the herbs are lost.

The right methods for drying herbs

Some herbs don’t lend themselves well to drying. Because they quickly become limp and almost completely lose their aroma. Since there are different methods of treating herbs, it is easy to lose track. But we have put together tips for fresh kitchen herbs. In addition, you should freeze some herbs, pickle them in vinegar or make herbal oils out of them. But you can dry other herbs wonderfully. In the following, we will show you how to dry your garden herbs.

1) The air drying of herbs

The gentlest and easiest method is air drying. But this method is very time-consuming. However, air drying best preserves the ingredients. A warm, wind-protected, and shady place is ideal for drying. The temperature should not exceed 35 degrees. You hang the herbs loosely in small bouquets next to each other. Drying takes no more than 3-4 days.

2) Drying herbs in the dehydrator

The more modern variant is the use of a dehydrator. The machine gently removes the moisture from the herbs. You should not set the device too hot, between 30 and 50 degrees is ideal. Also, read the article Foods for dehydrating and drying.

3) Dry herbs in the oven

Drying in the oven at a low temperature (30 to 50 degrees) is also a good method. To do this, chop up the garden herbs and then place them on a baking sheet covered with baking paper. Leave the oven door ajar so that the evaporated moisture can escape. Drying the herbs in the oven takes about 3 hours. Cleaning the oven beforehand is an advantage, otherwise, the whole smell will seep into the apartment when the herbs are drying.

4) Drying the herbs in the microwave

Some Mediterranean herbs can also be dried in the microwave. However, you should only use this quick type of drying for very dry herbs without a lot of moisture. You can use oregano, thyme, or marjoram for this. But you should only dry them in short intervals of 30 to 45 seconds at a maximum of 300 watts. You also cover the herbs with some kitchen paper. And after each interval, the herbs are turned. There is no need to clean your microwave afterward.

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Lifestyle

Plant Herbs on the Windowsill

Fresh herbs smell wonderful, are healthy, and give dishes a sophisticated touch. You can plant the herbs on the windowsill so that you have fresh ingredients at any time of the year. You can find out how this works best and which herbs are best suited in this article.

Plant your own herbs

Consistent temperatures and no onset of winter, sun, and light mean that herbs grow continuously on the windowsill. All you have to do is plant the right herbs and harvest them. This green splendor not only looks beautiful but refines many dishes and is healthy. In addition, the aroma is much more intense and fresh and tastes best. But even dried herbs round off the meal.

Which herbs are suitable for the windowsill?

Many herbs can be grown on the windowsill at home. There are certainly some herbs that do better outdoors, such as tarragon or lovage. These are suitable for your garden and for beautifying the balcony. But the overwintering of the plants is not always guaranteed. However, they are in good hands on the window sill. The following herbs are well suited for the windowsill:

  • basil
  • Nasturtium
  • chervil
  • oregano
  • Parsely
  • sage
  • chives
  • lemon balm

When planting for the windowsill, it is important that you roughly know the growth height of the individual types of herbs. Then you can plant almost all types of herbs. However, it can happen that individual herbs do not grow as luxuriantly on the windowsill as they do in the garden in summer. But these decorative herbal plants also transform your kitchen into a green, fragrant oasis.

Herbs from seeds or seedlings

You can plant and raise different herbs on the windowsill. Therefore, either by ordinary herbal plants from the garden supply store or just get the seeds from which you can grow your herbs. You can also use self-grown cuttings from your garden or from your girlfriend for the windowsill.

lighting conditions and temperature

The herbs should be selected depending on whether the window is north, east, west, or south. You should not place herbal plants that need a cooler and shady place on a south-facing window. Sun-seeking plants should be placed or hung here. On windows that face east and north, you should preferably put shade-loving herbs. In addition, the room temperature should always be at least 18 degrees if possible. Also, note our tips for watering plants.

Plant the right herbs

After you’ve planted the seeds, it’s time to wait. Then you have to let the herbs grow a bit and not harvest everything immediately. Sufficiently large pots and soil allow the plant to continue growing even with constant harvesting. Also, pay attention to moisture and repot the herbs if necessary. But this is not often necessary. In addition, you only have to fertilize the plants very rarely. If you fertilize them, then if possible with organic fertilizers. Also, read about suitable home remedies such as plant fertilizer.

Instructions for planting extraordinary herbs

It’s best if you try everything. You can use a wide variety of plants. So you have a large variety of different herbs for many dishes. Herbs are also suitable for snacking, the best example being cress, which also tastes good on its own or on bread and butter.

The right planter for planting herbs

If you want to plant herbs, you should place them in individual planters. You can use natural terracotta pots or colorfully painted pots that match the room decoration. The herbs on the windowsill also look particularly decorative in small baskets. Consequently, the variety of planters is inexhaustible and you can let your creativity run free. Homemade herb easels and herb garlands are also particularly pretty and practical.

Cultivate kitchen herbs

Herbs require regular care after planting or planting. There are basically three things that you should definitely take to heart:

  1. Water herbs daily. Not too much and not too little water (beware of overwatering). It would be best if you always water your herbs in the morning, with relatively little water.
  2. Most kitchen herbs need a lot of suns. So choose a sunny spot in the kitchen or, better still, place the herbs on the balcony or terrace if it is right next to the kitchen.
  3. Gently pluck off the leaves. In this way, the kitchen herbs can grow back better and are not “tormented”

Herbs on the windowsill – pest control

Even herbs are not always protected from pests. Because small flies infest the delicate plants. And that can have many causes, for example, excessive humidity or waterlogging. You should therefore water the herbal plants sparingly and make sure that there is no waterlogging. In the event of a fly infestation, you should dispose of the herbal plant if necessary. If you have to fight aphids, a shower bath several times is often sufficient. You should decide this on a case-by-case basis.

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Food

Herbs de Provence: These Herbs Are in The Spice Mixture

A mixture of French kitchen herbs is called Herbs de Provence. Here you can find out what is in the popular mixture, how you can make it yourself and which dishes particularly benefit from the taste.

Herbs de Provence is a mixture of classic southern French kitchen herbs. Most grow wild in the Provence region and are popular in French cuisine. However, the mixture in this form is largely unknown in Provence itself. Rather, the mixture was invented for tourists so that they can take a touch of Provence home with them.

The name “Herbs of Provence” is not legally protected. Therefore, the composition of the mixture varies greatly. However, the following herbs are found in most blends:
rosemary
oregano
savory
thyme
Since the region is also known for its lush lavender fields, lavender flowers are often added. Furthermore, these ingredients are also often found in conventional mixtures:
laurel
sage
juniper
basil
fennel
lovage
chervil

Mix herbs de Provence yourself

Ready-made spice mixtures from the supermarket often have little in common with Provence. The alleged herbs of Provence often come from Asia, Eastern Europe or the Arabian region.

You need these ingredients for your own “Herbs of Provence” mixture:
1 tablespoon rosemary
1 tablespoon savory
1 tablespoon oregano
1 tablespoon thyme
1 teaspoon of lavender flowers
You can change the classic spice mix according to your taste or optionally add other herbs mentioned above.

How to make your mix:
Use dry herbs for the herb mix. If you have freshly picked the herbs, you must first dry them.
Crush the dried herbs with a mortar, spice grinder or a suitable blender.
Place the herbs in a sealable jar and shake the jar with the lid on to mix the herbs.
Store the herbal mixture in a dark place so that the aroma lasts as long as possible.

How to use herbs de Provence

Herbs de Provence can be used in a variety of ways in the kitchen. The popular mixture gives various dishes a typical Mediterranean touch.

So that the taste can develop fully, it is best to cook the herbs longer. Here you get inspiration for the Mediterranean herbal mixture:
Herbs de Provence are often used for stews and soups in particular.
The mixture lends a Mediterranean touch to vegetable dishes with zucchini, aubergines, potatoes and tomatoes. The herbs harmonize particularly well with the French classic ratatouille.
The fine herb mixture refines herb quark, homemade herb butter or pesto.
Herbs de Provence are also good for marinades or for preparing herbal oil.

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