Fresh herbs are not only delicious in taste and smell. They are also a treasure trove of vitamins and minerals, so it is worth eating them regularly. The healthiest ones are parsley, lovage and garlic, which are worth adding to dishes.
Lovage is a spice that we associate mainly with broth. Its intensely fragrant, dark green shoots hold a lot of value. Thanks to the content essential oils, organic acids and plant sterols has a beneficial effect on our body. It is known primarily for its diuretic properties and detoxifying. That’s why it is especially recommended people who are trying to lose weight and often suffer from urinary tract infections.
It has a positive effect on the digestive system due to its relaxing properties. It is used to treat food poisoning and when we want to stimulate the stomach. Lovage also has antioxidant propertiesthanks to which it slows down the aging process of the body, has anti-inflammatory properties and reduces the risk of cancer in the future.
Parsley, in turn, is famous for its high content iron, folic acid and vitamin C. It has a particularly positive effect on our skin, nails and hair. It can help with problems with the circulatory system – it reduces bad cholesterol levels, helps with blood circulation problems and strengthens the heart. It also has a positive effect on the digestive system due to its antispasmodic effect.
Oregano is another spice that has a particularly positive effect on the digestive system. It helps deal with flatulence, fights heartburn and helps with indigestion. It may especially help relieve stomach ulcers and liver failure. Oregano may also help fight inflammation in the body. Thanks to the high content of phenolic ingredients, it also has an antioxidant effect, thanks to which it eliminates the harmful effects of free radicals.
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Ingredients:
- 200 g lovage,
- 100 g parsley,
- 50 g oregano,
- half a head of garlic,
- 150 ml olive oil,
- a spoonful of salt.
We cut off the ends of herbs if they are unsightly. Place the garlic and some of the olive oil in a food processor or blender. Grind it into a smooth mass and then add herbs. Blend again. Add the rest of the olive oil and grind again until you obtain a smooth mass.
Then we put the paste into small jars and beat to get rid of the air inside. To make sure that no fragments of herbs protrude above the surface, we can pour a little olive oil over the contents of the jars. We close it carefully and Once prepared, we store them in the refrigerator.
It is not worth pasteurizing spices because this would deprive the herbs of many valuable nutrients.
Source: Terazgotuje.pl
