Italians cannot do without this spice. The best for vegetables and cheeses, strengthens immunity to insomnia

Kalamanda smaller is a perennial from the family of light -like. Her Latin name Calamamin Nepet may sound botanical complexity, but In practice, this herb is easy to grow and very grateful. The plant has small, delicate leaves that hide a characteristic aroma – A combination of mint, oregano and thyme.

It is this ambiguity of the smell that causes Kalamanda to surprise in the kitchen. Once it gives freshness of mint, other times a depth similar to sage. No wonder that Italians speak about her with tenderness and often have it at hand in pots or gardens. The good news is that In the Polish climate, the plant can also succeed and grow up. All you need is a sunny position and permeable soil.

• The plant grows up to about 30-40 cm, so it doesn’t take up much space.
• It blooms from June to September, and its small purple flowers attract bees and butterflies.
• It is resistant to drought – ideal for people who sometimes forget to water their herbs.

It is worth planting it not only because of the kitchen inspirations, but also as a decorative plant. Her lavender tufts look effective on discounts or in pots.

Kalamanda is not only taste and smell. It is also a plant with many health -promoting properties, which have been appreciated for centuries:

• strengthens immunity – contains essential oils and compounds antibacterial and antiviral effectsthat help the body defend against infections,
• soothes insomnia – The infusion of kalamandy has a calming effectfacilitates falling asleep and improves sleep quality. It’s a natural way to soothe your nerves,
• facilitates digestion – just like mint, It helps with flatulence, colic and indigestion. Italians often sip the infusion of kalaminta after heavy meals,
• Anti -inflammatory – was used traditionally for inflammation of the mouth, throat or skin,
• Refreshes the breath – the leaves can be chewed like a natural rubber, which gives a mint -like effect.

This combination of flavor and health values ​​makes Kalaminta a plant, which is always worth having at hand – both in the kitchen and in a home medicine cabinet.

There are really many possibilities. Here are some proven applications:

• For vegetables – Kalamanda goes well with grilled zucchini, stewed eggplants, mushrooms or tomatoes. Gives them freshness and lightness,
• For cheese – especially for ripening cheeses, which gain a more interesting aroma thanks to it. Ricotta with a little kalamandy becomes a completely new experience,
• For meat dishes – especially for lamb and poultry. Just a few leaves during baking to make meat a herbal depth,
• For pasta and rice – pesto with kalamandy is a classic, but it can also be added freshly chopped to spaghetti aglio e olio,
• For infusions – Kalaminty tea is a natural way to relax in the evening and improve sleep.

Below you will find Original Italian recipe for the use of kalamandy as the main component of pesto.

Ingredients:

• 2 handfuls of fresh kalamandy
• 1 clove of garlic
• 1 A handful of almonds (or walnuts, pine, hazelnuts)
• Extra Vergine olive oil
• Salt to taste

Preparation:

1. Wash the Kalaminty leaves thoroughly.
2. Put them into a blender together with garlic and nuts.
3. Mix, gradually adding oil until you get a creamy consistency.
4. Season with salt and it’s ready!

Such pesto can be stored in a jar flooded with a thin layer of olive oil. Fits pasta, bread, gnocchi, and even as a vegetable dip.

Source: NowowoPuje.pl