Although the garden tribula is common in our country, we rarely reach for it. It’s time to change it because it The herb has many health properties. Its specific smell and taste can give character to many dishes.
The garden tribula has been known since the Middle Ages, when it was used in herbal medicine. It also appeared permanently on European tables, especially in French cuisine. It owes it a unique taste and smell that is similar to anise. Dried garden tribula in France is a common component of a herb mixture, in which it occupies an equal place next to homemade parsley and tarragon. Hence the colloquial name of this plant, French parsley.
The garden tribula belongs to celery plants. In appearance it really resembles parsley. Her leaves, however, are brighter, softer and covered with a flies. In the kitchen, it is used in both fresh and dried form. Because it comes from our climate, it can be successfully grown in the garden or on the balcony.
This delicate herb is not only aromatic, but also full of health benefits. The garden tribula is a low -calorie plant – in 100 g it contains about 40 kcal. It is rich in protein (about 3.5 g) and fiber, and at the same time contains small amounts of fat (about 0.6 g) and carbohydrates (about 6 g), including a small amount of natural sugars.
In terms of nutritional values, it is a treasury of vitamin C, B vitamins, as well as beta-carotenewhich supports skin and sight health. It also contains minerals such as iron, calcium, magnesium and potassium, supporting the circulatory and bone systems.
Due to the high content of antioxidants, the garden tribula has anti -inflammatory and resistance. It supports digestion, has a diuretic and cleansing effect, helping to remove toxins from the body. In the past it was used to treat skin problems, e.g. in inflammation and eczema. In addition, it supports liver function and slightly lowers blood pressure.
The garden tribula is an aromatic herb with a mild, anise-piston flavor that goes perfectly with light dishes. It is best to add it at the end of cooking or raw to keep its delicate taste and nutritional value. What to use garden tribula in the kitchen?
- To salads – It fits perfectly with vegetable salads, eggs and seafood.
- For soups and sauces – enriches the taste of cream soups, especially potato, pumpkin and fish, as well as cream sauces.
- For eggs and cheese – perfect for scrambled eggs, omelettes, sandwich and cottage cheese.
- For poultry and fish – emphasizes the taste of chicken, turkey and baked fish, e.g. salmon or cod.
- For infusions and cocktails – You can prepare a cleansing infusion or add to green cocktails.
It’s best to use fresh leaves, because the dried garden tribula loses its aroma.
Source: NowowoPuje.pl
