In our kitchen, we use a fraction of the herbs that nature offers. Parsley parag foods and bay leav

From my mother I learned to love cooking, taste for good food and above all the enthusiasm to please others with a good meal. The School of Pharmacy, I discovered that I liked nutrition "we are what we eat." Life, but the time I eat every day. I had to learn to combine three things: good food, healthy food and, of course, quick and easy to do. Sometimes it may seem impossible, but when you put you there, you discover parag foods it's not so difficult. Just a little imagination, a good deal of interest and affection baskets ... So why not share it?
Today, the first day I could enjoy a nap while the kids are at school, I with fleece blanket, watching TV3 recipe. First day fancy a hot plate. And look, have used thyme and mushrooms. So I thought, what an appetite thyme soup!
And, traditionally, in the Mediterranean, in all its varieties, has always been a healthy habit to cook with herbs. Freshly picked parag foods or dried, all around the Mediterranean were used as flavorings, flavorings or their medicinal properties.
In our pantry we always have a good assortment of them. The market is varied parag foods and offers endless possibilities. Lately, also found in many supermarkets parag foods the opportunity to purchase fresh. Here are fragile and lose their scent in hours, so it is advisable to keep a few days to wrap them in a damp cloth in the fridge.
Pica'l finely and mix with the olive oil. Has this mixture in a bowl and congela'l cubes. Whenever you need it, you can defrost a "cube" and you will have dressing up, with all its aroma and flavor.
In our kitchen, we use a fraction of the herbs that nature offers. Parsley parag foods and bay leaves are commonly used, but there are many others that deserve to find their place in our dishes. You can choose between parag foods the traditional innovate a little more or opt to use them according to their medicinal properties, many of them have. Here's parag foods some comment.
Or Tarragon Artemisia Dracunculus: Mix some leaves, finely chopped, with butter or pies, the result is delicious. If you joined mustards and vinaigrettes, will give them a new flavor. parag foods Its virtues appetizer and digestive.
Cinnamon or Cinnamomum ceylanicum parag foods From the island parag foods of Sri Lanka comes this ideal condiment for many desserts because of its properties aromticas. Used second tender bark of the branches. Also used as a general stimulant and disinfectant.
Thyme Thymus vulgaris very common in our mountains, is widely used in the meat, but can also be used in fishes. Use whole flowers are called parag foods flowering Summits. It is a good resource cough and expectorant.
Rosemary or Rosmarinus officinalis is also common in our mountains, used Summits Florida. Very suitable for meats, especially game is much flavoring. Its action on the liver and is diuretic.
Clove Eugenia or caryophyllata (grace have always made me plant name!). Coming from Africa, Asia and America used the flowers still unopened dry. It gives a special touch to marinades and other dishes of intense flavor and avinagrat. parag foods It has antiseptic and stimulating digestion. parag foods
Nutmeg or Myristica fragrans: Orient and other tropical parag foods countries. Used fragrant crust covering the seed. Ideal for use in pasta and bechamel sauces with great power type flavoring. It stimulates parag foods digestion.
Peppermint or Mentha piperita or mint officinalis can be cultivated or grow wild in cool and wet lands. Used the leaves or the entire plant. Gives a sense of freshness and dessert sauces. Also handy for some grilled meat. It stimulates digestion.
Savory Satureja montana or: It grows in the hills of arid soils of sub mountainous areas. parag foods Used plant flowering. Ideal for dressings products that are put in brine or other preservatives, such as olives, to be a great flavoring. It has digestive properties.
Fennel or Foeniculum officinale: Of spontaneous growth areas submuntanyoses. Fresh leaves are used in cooking. It gives a special parag foods touch to cakes and pastries. parag foods Appetizer and diuretic properties.
Caraway or anise, or Pimpinella anisum: Despite its abundance is hardly used. The fruits and leaves parag foods exude a subtle parag foods aroma that delicately salads and fresh cheeses. In addition to property stomach.
Melissa or Melissa officinalis leaves, collected just before flowering, smell reminiscent of fresh lemon. Delicious sorbets, desserts