What does it cost to collect in the garden now and for what herbs to go for the fence? Improve the spring kitchen with juicy herbs! They are tasty and full of health.
Fragile and tasty spring herbs
Spring is in full swing. Although still cold days alternate with warmer and the sun often hides behind the shower clouds, nature is already awakened. Everything begins to green, trees bloom and many spring ornamental flowers. While cold and cold forces us to warm up and eat abundant, hot dishes, spring is wishes to meals lighter, rich in nutrients. The first spring herbs are also great.
But herbs and edible flowers can also be used to produce herbal salt or butter. You can add them to oils, dry them in teas, and if you still have any left, make a sugar or salty peeling with herbs that you use to cleanse your body.
But back to the garden! You can prepare the spring salad of herbs simply and see this post from the YouTube channel happy people.
Source: YouTube
Homemade herbs from the window sill and flower bed
Today it is common to grow a variety of herbs in the kitchen or on the window sill, even despite the winter. But spring is a time when we start with sowing and planting in outdoor containers and beds. And also when we set out to look for wild spring herbs outside. Why right now? Young spring plants are juicy, fine, without significant bitterness or “grass” taste, which is later typical.
Of the herbs that grow at home or in containers, there must be no classic or parsley and chives. Their use is well known to everyone. It fits into soup, sauce, spreads, or just for bread.
If you love mint, try lemon balm. Both herbs have a distinctive aroma, but lemon balm is a little softer, fragrant and less penetrating. Both are suitable for tea, sweet foods of vegetables.
Available and increasingly popular is today’s coriander, which strikingly resembles leaf parsley. You either love or hate it. You may be surprised that it is not a question of taste. People with gene mutation perceive the taste of the coriander as “soap” and there is no point in persuading them, they will never get used to it.
Later during the year you can look forward to Oregano, thyme or rosemary, but now it is still cold. They grow only during the summer.
Wild spring herbs
But you can also find herbs in the wild. The most famous spring herb is nettle – belongs to Easter meals, salads or used as spinach. The best are fresh spring shoots, but it is harvested for the rest of the year, dried on tea or as a food supplement.
Another well -known spring herb is dandelion. The leaves are bitter, flowers finely sweet. Dandelion “honey” or very dense syrup is produced from the flowers. Leaves can be added to salad, pesto or smoothie.
The Daisy of Chudobek, who blooms again in the spring, is growing all year round. Its flowers taste finely bitter, with a nutty touch. They are used in salads, soups, but also as edible decoration for cakes and cakes. The same applies to pansies and violet, whose sweet floral taste special confectionery and festive desserts.
If you do not want sweet, try the birchinin. It tastes like a young pea or iceberg lettuce. It is suitable for spreads, salads or sandwiches.
Among the lesser -known but very interesting herbs is the inzer aspan. It resembles thyme and mint, it is significantly aromatic. It is used in soups, sauces, herbal butter, for meat or vegetables and legumes.
Even if it is not one of the herbs and spices, a large number of flowering garden plants can be used in salad or decoration. These flowers are definitely edible!
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