Borage (borage, borage). Sowing seedlings can be done in April. Rejuvenation mask

Borage is a garden vegetable plant that is rich in many useful elements. Officially, borage is called Borage or borage. Borago is popularly called borage grass due to its strong aroma, which is similar to the smell of fresh cucumbers; moreover, some varieties have a more pronounced smell of cucumbers than the vegetable itself. This is an annual plant that reaches a height of 1 meter. Its stem is straight, ribbed, strongly or weakly branched. During the growing season, flowers with five star-shaped petals form on the bush. The color of the flowers varies from white to purple, but most often the flowers are blue. Borago is often used for decorative purposes; it is planted in a flower garden, flower bed or on borders.

Borage is also valuable for gardeners and beekeepers as a honey plant; it is planted in a greenhouse or greenhouse with other vegetable crops to attract bees. If you grow borage specifically to attract bees, then one hectare will yield about 200 kg of very aromatic and tasty honey. Honey insects flock to the cucumber grass even on cloudy and cool days. Gardeners note that thanks to this plant, the yield of other fruit trees or bushes growing nearby increases noticeably. Also, borage, if planted near potatoes or eggplants, protects against Colorado potato beetles. In addition to using borage for gardening and decorative purposes, it is also widely popular in cosmetology and cooking.

Cooking and borage

Borage is most often used as a herb in American cuisine. The leaves of the plant or its flowers are suitable for consumption in dried form. Borago is a spicy green, the leaves of which are used to make salads, mixed with spinach, cucumbers and various lettuce leaves. Borage flowers are used as a flavoring for summer refreshing drinks, most often fruit ones. Drinks made from borage are quite tasty with the aroma of cucumbers. In addition to cooling drinks, borage is also popular for making alcoholic drinks, most often wine. The flowers of the plant are used to prepare a separate sweet dish, mixing them with sugar. Immediately after cutting, the flowers are added to whipped egg whites and powdered sugar, and then dried. Borage flowers also appear in confectionery and bakery products.

Restaurants often serve fish and meat dishes with spicy borage, which harmoniously complements them with its taste. Borage leaves have a salty flavor and are slightly similar to sweet onions. In ground form, borage is used as a separate seasoning with the addition of onions, garlic, parsley and for making sauce. Italians use borage as a filling for ravioli; prepare a spread for sandwiches by mixing herbs with butter.

Before eating borage leaves or flowers, they should be washed well and cut into small pieces so as not to feel the lint. It is not recommended to scald greens, because... it will lose its shape and taste. It is also not advisable to dry the leaves; it is believed that this has a bad effect on them. When preparing dishes, it is recommended to add greens at the very end, or even when serving the dish. Borage leaves are often replaced with cucumbers; they are added to okroshka and the well-known vitamin vinaigrette. Tea and homemade kvass are prepared from the flowers.

Lemonade with borage leaves

Ingredients:

Borago leaves – 1 handful;

Melissa - 1 handful;

Lemon peel;

Maple syrup – 30 g.

Preparation. All ingredients must be mixed, after pouring them cold water. You can add a few ice cubes. If you don't have lemon balm, replace it with mint.

Borago in sugar

Ingredients:

Borago flowers.

Borage tea

Ingredients:

Borago leaves – 8;

Preparation. You need to boil water and pour it over the leaves, let it brew for about 20 minutes. Tea is not only tasty, but also useful for colds; it is also used as a diuretic.

Cosmetology and borage

Borage is highly valued and widely used in cosmetology. Cooking different means based on borage oil, which is very beneficial for the skin: tones and rejuvenates it. It has a particularly positive effect on dry and very sensitive skin. Cosmetics based on borage are recommended for everyone, because... they regenerate cells, smooth out wrinkles and give a healthy appearance to any skin.

Borage oils are also used to restore healthy hair, for problems with nails, dermatitis, and dandruff. You can buy barago oil at the pharmacy; it is sold either pure or mixed with other essential oils. The oil contains substances such as Omega-3,6 and phytohormones. Borage is used in cosmetology for:

• treatment of dermatitis; for inflammation and skin irritations
• normalization of sebum production, elimination of acne
• relieving dryness, itching; for psoriasis, seborrhea;
• restoration of cellular layers of the skin after chemical exposure
• skin lifting
• strengthening the protective functions of the skin
• cell division and epidermal renewal; to improve the overall condition of the skin, smooth out texture and reduce wrinkles
• hair restoration and strengthening. Borago prevents hair loss and eliminates dandruff
• moisturizing facial skin

Borage leaves are very light in texture and do not leave a greasy feeling. Use the oil in its pure form or mix it with other essential oils. If you buy oil and do not prepare it yourself, it is important to remember that it has a very short shelf life, because... after opening it oxidizes. Store borage oil covered in the refrigerator. The products are used for two months; to extend the shelf life, wheat sprouts are added to the oil.

Rejuvenation mask

Ingredients (in drops):

Geranium essential oil – 2;

Lavender – 4;

Ylang-ylang – 3;

Cypress – 3;

Borage oil – 5 ml.

Preparation. All oils must be mixed well and the mask allowed to brew.

Application. You need to smear your face twice a day: in the morning and before bed. After half an hour, use a cotton pad to remove excess oils that have not been absorbed.

Hand cream

Ingredients:

Borage oil – 1 tsp;

Chamomile oil – 1 tsp;

Oil hazelnut– 1 tsp.

Preparation. All oils must be mixed and then heated in a water bath.

Application. The cream is rubbed into your hands, while massaging them.

Head and face mask

Ingredients:

Borage oil – 1 tsp;

Tea tree oil – 4 drops;

Lemon juice – 5 drops.

Preparation. Just mix.

Application. The mask is applied to the face and hair roots and washed off with warm water after an hour. This mask normalizes the functioning of the sebaceous glands of the face and head.

Mask for damaged hair

Ingredients:

Borage oil – 1 tbsp;

Sea buckthorn oil – 1 tbsp.

Preparation. Mix the oils and heat in a water bath.

Application. Apply the heated mask to the scalp and wrap it in cellophane, then cover with a towel. After a couple of hours, the mask must be washed off with shampoo. This product treats damaged hair and restores colored hair.

Spicy herbs can be classified by:

• belonging to the region of growth;
• vegetative characteristics (color, spreading, shoot height, flowering);
• period of growth and fruiting.

Most often you can hear about combinations of southern (Georgian or Armenian) herbs, and sometimes Ural or Altai herbs are distinguished.

Spicy herbs can be not only green; some are characterized by the presence of a lush crown, while others are distinguished by strong branching and lush flowering. Some plants use not greens as an aromatic seasoning, but flowers or stamens.

There are perennial and annual herbs. The former can be sown once, because most often these are self-sowing plants; the beds with the latter will have to be renewed every spring.

Spicy herbs, contrary to popular belief, include not only herbaceous plants, but also shrub-type plants.

It is noteworthy that not only the green ground part of these plants is used in cooking, but also the seeds or rhizomes.

The most popular herbs We will devote this large section of the article to the most popular herbs. In it you will not only find a description of the plant and correct application each individual spice, but also learn about the characteristics and medicinal properties of these spices, as well as precautions when using this or that plant in the diet..

Also, for the convenience of readers, we will attach to each description a picture (photo) depicting the plant being described.

Dill Such spicy herb , like dill, is the most widespread around the world and probably the most famous spicy herbaceous plant

.

• It is a tall grass with a dense, hollow and rigid stem, covered with highly developed fluffy foliage.
• The plant is an annual, which means it requires regular reseeding. It is noteworthy that this can be done not only in spring, but also before winter. The entire plant is used as an aromatic seasoning, starting from the dense hollow stem and ending with the seeds collected in umbrella inflorescences. Dill, both fresh and dried, is used:
• in canning;

for preparing and decorating salads; as a spice for soups, sauces and gravies. Dill goes well with fish and Dried dill is included in many aromatic mixtures and goes well with other herbs.

There are several varieties of dill, among which are:

• early ripening, distinguished by lush greenery (“Gribovsky”, “distant”, for example);
• mid-season, producing a harvest of greenery and “umbrellas”, among which varieties such as “Kibray” and “Richelieu” stand out;
• late, characterized by lush greenery (“alligator”, “brawler”, for example).

All early ripening varieties are suitable for winter sowing, but cannot grow indoors, while late varieties thrive in greenhouses and even indoors. It is late-ripening dill that gardeners most often want to have, because it gives the most bountiful harvest, and fruiting lasts quite a long time - for four months.

Dill seeds are used in folk medicine at severe cough, as well as bloating in babies.

Parsley

Parsley can be called the second most popular herb after dill. Unlike dill, culinary experts use absolutely everything from this plant: from root to leaf. The spicy plant is used both fresh and dried. It, like all other herbs, can be grown in your own garden plot. Parsley is very unpretentious to the soil and can grow both in shaded corners of the garden and in brightly lit areas. In addition, it can be cultivated in greenhouses and even grown in a house or apartment. Like dill, this plant does not require special care or large areas.

Parsley can be classified as root or leaf. Among the latter variety of the product, a distinction is made between common and curly parsley. The latter is characterized by the presence of a plurality of petioles and leaves, which have a strong aroma and impressive size.

The seasoning is used in cooking:

• salads;
• soups;
• sauces;
• gas stations;
• gravy

The plant contains big number minerals, rich in essential oils and contains many flavonoids. The pronounced aroma of parsley goes well with many other herbs.

The product has a beneficial effect on the processes occurring in the human body. That is why it was used in folk medicine and cosmetology. A decoction of parsley helps with inflammatory processes in the genitourinary tract, and also promotes the gentle and painless removal of salts. Fresh parsley juice helps relieve bad breath and also aids digestion. Daily consumption of parsley has a beneficial effect on the intrauterine development of the child, therefore the presence of this spice in the diet in dry or fresh form is recommended for all pregnant women. Regular consumption of parsley improves vision and regulates blood glucose levels.

Basil

Basil is also one of the most common herbs. The spice was noted by the culinary specialists of Ancient Greece. In Russia, the plant was cultivated for a long time exclusively in medicinal purposes.

Today, botanists distinguish between common basil and purple basil. The latter got its name due to the color of the leaves. Green variety The plants are also commonly called camphor basil or garden basil. In some regions, this spice is also called reyhan or jambil.

Both types of basil have a spicy and slightly cooling aroma and flavor characteristic of this plant. The plant is a melliferous plant, and essential oils and phenolic substances are obtained from its seeds.

Basil reveals its qualities best in combination with products such as:

• eggplant;
• bell pepper;
• mushrooms;
• milk (used in the process of making cheese);
• meat, especially chicken, pork, lamb and beef;
• squash and zucchini;
• tomatoes.

Basil is most often used in cooking:

• sauerkraut;
• meat pates;
• drinks, in particular decoctions and tea;
• fillings for pies, pies and casseroles;
• pizza;
• minced meat for making cutlets, meatballs and zraz;
• soups

In addition to all this, any type of herb called basil is widely used in preserving vegetables. Spicy herbs go well with:

• cilantro;
• mint;
• parsley;
• tarragon.

Dried spice is also added to some aromatic mixtures, where it perfectly replaces black pepper. Basil is also used in folk medicine. Traditional healers have long noted the effectiveness of decoctions and infusions in the fight against:

• sore throat;
• asthmatic manifestations;
• diseases of the middle ear, otitis;
• inflammation of the kidneys and bladder;
• toothache, annoying at night;
• runny nose, including allergic and seasonal, as well as other types of rhinitis;
• neuroses and disorders of the central nervous system;
• hepatic colic;
• severe cough, including complicated by whooping cough component;
• stomatitis;
• trophic and long-term non-healing wounds;
• eczema.

Eating basil, especially its fresh shoots, helps overcome lack of appetite and also increase lactation. At the same time, the spice should not be consumed by those who:

• suffers from diabetes;
• prone to thrombophlebitis;
• has hypertension;
• suffered a myocardial infarction.

Oil is also obtained from basil, and by cooling it to extreme temperatures, pharmacists obtain crystalline, unodorized camphor. In the food industry, the spice is used in the production of vanillin..

Cilantro

Cilantro is an oriental spice, known as a plant that was used for ritual purposes back in Ancient Egypt. Cilantro seeds are called coriander in cooking. They are used in baking, making tea, and also added to meat marinades, while cilantro greens are used more widely, for example, in salads. It is also suitable for:

• canning and pickling vegetables;
• cooking sauces, gravy and soup dressings.

This spicy herb has a very specific, even, one might say, pungent aroma, which many associate with the smell of bugs living in raspberries. Some linguists argue that the name of the grains of this herb was not given by chance: it is identical to the name of the insect in Greek.

The best way for cilantro to reveal its aroma is:

• fish;
• meat;
• peas and other legumes.

The aromatic and bactericidal properties of the herb allow it to be used in cosmetology and folk medicine, as well as in soap making. The spice helps perfectly with:

• stomach ulcer;
• gastritis;
• cholecystitis;
• diseases of the urinary system.

However, those who suffer from:

• diabetes mellitus;
• venous obstruction and thrombosis;
• coronary heart disease.

People of reproductive age should also limit their consumption of cilantro. Scientists have proven that the product negatively affects potency and libido.

Mint

Mint, like all the above spices, is a widespread perennial herbaceous plant.

• In nature, biologists count more than forty of its varieties, but varieties such as:
• longleaf mint;
• peppermint;

Japanese mint.

• The main functions of mint in cooking are imparting a specific aroma and cooling taste:
• drinks (juices, smoothies and tea);
• alcoholic tinctures;
• second courses, in particular those prepared from meat or fish;
• carrots;
• legumes and products made from them.

As for meat, mint reveals its best qualities with young lamb, poultry, especially turkey and chicken. In addition, some desserts are decorated with sprigs and mint leaves when serving. In the cuisines of some peoples of the world, mint is used in the preparation of cheeses. Everyone knows that this spice has a strong cooling taste and delicate aroma. All parts of the plant are saturated with esters, and this is what makes it possible to use the entire above-ground part of the spice.

Traditional healers also note that a regular infusion of peppermint has an antispasmodic effect. In traditional medicine there is evidence that mint can rightfully be considered a remedy for a hundred diseases. That is why this spicy herb is widely used for:

• prolonged dry cough and bronchitis;
• bloating;
• toothache;
• hepatic colic;
• migraines;
• hoarseness of voice;
• nausea;
• heartburn.

The beneficial properties of mint do not end there, and in fact, this plant can be used more widely.

A large number of people use mint to brew aromatic and tasty tea, which has a tonic effect on the entire body. This infusion calms and helps you fall asleep if you have insomnia, relieves joint pain, and also improves your mood. With all this, pregnant and lactating women should not use mint in their diet, because it can relax the uterus and reduce lactation. Those who suffer from individual intolerance to the product should also avoid mint in their diet. In addition to cooking and medicine, the aromatic plant is also used in cosmetology and in everyday life. Lotions are prepared using an alcohol extract from mint leaves to help soothe irritated skin and tighten pores.

A few fresh sprigs of mint will help to permanently expel annoying flies from the room that cannot tolerate the aroma of this plant.

Fennel And this is no coincidence, because in appearance these two plants can be easily confused. This is because they are both umbelliferous, have an erect, powerful hollow tubular stem and almost the same foliage color. A distinctive feature of the herb is the delicate and barely perceptible aroma of anise from a long distance, as well as the fact that fennel is a perennial plant capable of self-sowing. If you look closely, you can see reddish veins at the tips of the leaves of the plant. It is there that the esters that attract many chefs are contained.

This spice is used exclusively in fresh form, because when dried, the raw material loses most of its essential oils and has a weak odor. The main use of the plant is to use it to prepare an alcoholic tincture called absinthe. Sometimes the aromatic herb is placed in a teapot when preparing tea and tinctures, which help prevent bloating and excess gas, which is often associated with overeating or irregular eating.

Caraway

Cumin is also a member of the Apiaceae family. The structure of the plant is slightly similar to the fennel and dill described above, but has a number of distinctive features. First of all, the plant differs from its relatives in the appearance of the leaves, as well as the seeds. The oblong shiny seeds of this plant are used as a spice. Cumin greens do not smell too strongly, so they are used extremely rarely.

Most often, grains are added during cooking:

• meat dishes;
• baking;
• dairy drinks;
• kvass

The seeds of the plant are also used in cosmetology. It is believed that an infusion of them is an excellent tonic that can not only soothe the skin after washing off decorative cosmetics, but also relieve puffiness, and also prevent the appearance of acne.. The antiseptic properties of the plant help get rid of helminthic infestations and are used for lotions on simple but long-lasting shallow wounds.

The fruits of this spicy plant are also used in medicine. They are used to make infusions that can soothe irritated intestines and “calm down” excessive gas formation. At the same time, you should know that cumin and products based on it should never be used by patients. cholelithiasis, cholecystitis and diabetes mellitus.

Tarragon

Tarragon, or, as it is also called, tarragon, is an amazing herb that shows its qualities equally well in many areas of cooking.

Outwardly, it is unremarkable and looks a little like wormwood. Despite this, the plant is popular among flower growers, who plant it on their site more for decorative purposes than for seasoning. A young plant will delight with lush greenery, which has a delicate aroma, and an adult specimen is more reminiscent of a lush shrub than grass. Tarragon can be propagated by seeds and division of the rhizome. This is how it ends up in the households of those who are not even aware of its spicy and aromatic properties.

• In fact, this herb can be used in cooking:
• marinades;
• meat dishes;
• the well-known drink of the same name;
• sauces;
• egg dishes;

fish, including salted or boiled. In addition, the spicy plant is used to make aromatic vinegar and is often combined with green basil for these purposes.

Young shoots of tarragon are also often used to infuse vodka. The aged drink resembles vermouth in color and aroma, although it does not have such a pronounced herbal flavor.

Rosemary Rosemary is a herbaceous plant with a pronounced pine forest aroma, which dissolves in the delicate scent of sea freshness. The small needles of the plant have a spicy taste.

Best conditions

For its growth and development, regions with a humid maritime climate are considered. The fragrant plant has had ritual significance since ancient times. In the times of Ancient Rome, wreaths made from it were used for burial; it was associated with peace and the memory of ancestors. The branches of the plant were also credited with miraculous powers that were capable of driving away evil spirits. And although from a biological point of view the plant is classified as evergreen shrubs, from the point of view of culinary specialists, rosemary shoots, like many other shrubs, are considered herbs.

• The plant is very unpretentious and can even grow in a room.
• Fragrant “needles” go well with:
• potatoes;
• mushrooms;
• cabbage;
• soft cheeses;;
• fatty sea or river fish;
• chicken eggs

chicken;

• pork.
• In addition, water and alcohol infusions of rosemary needles are used to treat the gastrointestinal tract, as well as diseases such as:
• amenorrhea;
• impotence;
• neuritis and central nervous system disorders;
• mumps;

Doctors confirm that consuming rosemary in the diet helps ease menopause and also reduces the likelihood of developing stomach colic. Rosemary also relieves muscle pain and improves blood circulation. Regular but moderate consumption of rosemary helps improve immunity and also relieves asthmatic attacks. Important feature Rosemary is also the fact that the spicy herb has no contraindications for use, because it is a powerful antiallergic agent.

Thyme

Such a spicy herb as creeping thyme has long been known to cooks and confectioners around the world. In some regions it is also called "thyme", "creeping thyme" or " Bogorodskaya grass"(not to be confused with its close relative, mountain savory). The plant has a very attractive appearance and blooms very beautifully. The aroma spreads throughout the garden and attracts bees. This is why gardeners love thyme very much, because its flowering time coincides with the budding time of early tomatoes, zucchini and cucumbers.

Fragrant grass is used in many industries National economy, including in pharmacy and food industry. Dried and fresh spice leaves are needed for:

• canning;
• infusion of alcoholic beverages;
• brewing aromatic and medicinal tea;
• marinating meat, most often beef and lamb.

Creeping thyme is part of a popular mixture called herbs de Provence. French chefs infuse the fragrant shoots of the plant into vegetable oil or vodka, and then add the concentrate to baked goods, sauces and salads.

The plant is rich in essential oils, miraculous properties which cosmetologists have long noticed. Today they are used to make cosmetics, caring for the body and moisturizing the skin, for example, hygienic lipsticks, creams or soaps.

Infusions and decoctions of thyme, which are not only taken orally, but also used as baths, help cope with diseases such as:

• radiculitis;
• neuritis and central nervous system disorders;
• disorders of musculoskeletal function associated with infectious inflammation of the joints.

In addition, medicinal infusions and cough mixtures are prepared from thyme, which help heavy smokers and those who suffer from chronic bronchitis or asthma.

Thyme is considered a masculine seasoning because it has a beneficial effect on male sexual function, sperm activity and helps resist non-infectious genitourinary diseases.

Oregano

Such a spicy herb as oregano is more familiar to many cooks under the name oregano. The plant’s characteristics are close to thyme, and sometimes in folk medicine it is also called mother or “female” thyme. It is noted that eating this seasoning helps fight:

• gastritis;
• liver inflammation;
• disorders associated with intestinal motility;
• amenorrhea and menstrual irregularities;
• atherosclerosis;
• rheumatism;
• edema associated with impaired renal function.

In addition, babies are still bathed in the infusion of this spicy herb. This helps protect the delicate body from irritation and diaper rash. Such baths have therapeutic effect with scrofula. Sometimes string grass or chamomile are added to the decoction, which in turn help enhance the effect of using the mother tea.

In cooking, the herb is used both fresh and dried. Most often it is included in recipes that allow you to get delicious:

• pates;
• sauces;
• gravies;
• broths;
• meat fillings for pies;
• homemade sausages;
• saltisons and aspic.

Oregano brings a fresh note of flavor to canned cucumbers and tomatoes, as well as other pickles prepared according to recipes that include granulated sugar. This spice goes well with chicken eggs and cheese, as well as cottage cheese and sour milk. A pinch of dry motherwort can transform the taste of fried mushrooms of any kind.

Oregano goes well with such popular spices as:

• basil;
• Bay leaf;
• nutmeg;
• black peppercorns.

This spicy plant is also used in cosmetology, making infusions for washing. Regularly rubbing your face with such lotions helps clear your skin of blackheads and prevent the appearance of acne. Sometimes a decoction of this spicy plant is frozen in ice cube trays and then used to wipe the face. Aromatic tea brewed from this spicy plant can combat insomnia and relieve a severe cough.

Just like thyme, mother plant is an excellent honey plant, blooms beautifully and can easily serve as an ornamental plant.

That is why this spicy herb can increasingly be seen in the beds and flower beds of summer residents.

The Mediterranean herb called “fenugreek” has long been included in the cuisine of many countries. The plant is an annual and tall. It is grown exclusively on open area, and only for the sake of obtaining aromatic seasoning, because the plant cannot boast of decorative properties. Fenugreek cannot surprise you with either the density of its foliage or its abundant flowering. Botanists distinguish two varieties of the herb: blue fenugreek and fenugreek hay (or Greek), both types are used as aromatic seasonings in food.

Most often, this spice is added to food in dried form, because it is in this state that the preparation has maximum saturation. The aromatic properties of fenugreek, which is also sometimes called fenugreek or shamballa, are best revealed when used in cooking:

• marinades for meat;
• basturmas;
• homemade sausages;
• salted lard;
• cheeses made from cow's milk.

This spice is especially valued in Indian cuisine. And the extract of this plant is food supplement, marked in the general list of similar substances as E417. Fenugreek has a distinct mushroom flavor, which is why gardeners sometimes call this plant mushroom herb among themselves. Dried leaves, as well as the fruits of the plant, crushed to a fine fraction, are part of the famous spicy-aromatic mixture called “utskho-suneli”.

Even in folk medicine or cosmetology, this spicy herb has found its use. A decoction of the plant is recommended to drink one tablespoon on an empty stomach for those who feel a loss of strength. If, after washing your hair, you rinse your hair with a daily infusion of this spicy herb, you can forget about dandruff and even seborrhea for a long time.

Anise

Anise is an annual herbaceous plant classified by scientists as an herb or spice. It is cultivated in middle lane Russia up to the Urals and is used as a seasoning in the preparation of confectionery and all kinds of meat dishes. In some areas you may hear that this plant is also called pimpinella or femoris. Decorative role

Anise does not play, although it has lush foliage, similar in appearance to dill or fennel. The most valuable are the seeds of this plant, which contain a large number of essential oils.

• Alcohol tinctures are prepared from anise and used as aperitifs or dessert drinks. The most common of them are:
• absinthe;
• arak;
• pastis;
• pacharan;

Anise fruits have a menthol flavor and are used in the preparation of:

• cupcakes;
• pancakes;
• pies;
• flatbread;
• gingerbread

The oil obtained from the seeds of the plant is often used by confectioners to flavor impregnations for cakes, as well as glazes and creams. Anise essential oil is also used for medicinal purposes.. It has long been proven that a decoction of anise herb or a water infusion of its grains helps fight:

• deposition of salts in the kidneys and ureters;
• flatulence;
• gastritis;
• cough;
• laryngitis;
• tracheitis;
• low lactation.

There are no strict contraindications to the use of such a spice as anise in the human diet. The only thing that everyone should pay attention to is that without exception, all the herbs used in large quantities, can cause intoxication of the body due to poisoning with essential oils.

Marjoram

Marjoram is one of the most revered spices in the Middle East. Just like rosemary in Greece, ritual functions were attributed to it. In the modern culinary world, this herb is used to flavor dishes from:

• meat;
• fish;
• vegetables

Most often, marjoram is used in dried form, although in some recipes it is recommended to add this herb in the form of fresh herbs. A new and complete taste is obtained when using this spice.:

• homemade sausages;
• soups;
• salads;
• puddings;
• marinades used for preserving vegetables.

Fragrant greens are used for infusion:

• vinegar;
• liqueurs;
• liqueurs.

The herb is also used to prepare aromatic tea, which, in addition to its usual function, also serves as a medicinal drink, because it helps alleviate the condition of:

• severe runny nose, including allergic or seasonal;
• bronchial asthma;
• diseases of the digestive system;
• neuralgia.

Lotions made from marjoram decoction have a wound-healing and tonic effect. It is recommended to use a hot infusion of this spicy herb for inhalation, the effect of which is aimed at relieving cough and removing phlegm from inflammation of the nasopharynx and upper respiratory tract.

Sage

Sage is considered a spicy medicinal herb. It has been known in cooking and medicine for a very long time. In some regions, the flower is usually called salvia and grown as an ornamental plant in tiered beds. All types of grass are characterized by abundant flowering and are excellent honey plants. This quality is appreciated by summer residents, who are increasingly planting sage on their plots, pursuing several goals, ranging from attracting bees to collecting medicinal raw materials.

Botanists distinguish many varieties of this plant, differing in flowering time, plant height and degree of aromatization. The most popular of all types of this herb are the following varieties:

• clary sage;
• Salvia officinalis.

Since ancient times, these herbs have been used in winemaking. Thanks to them, wine and wine drinks acquire a subtle aroma of muscat and a taste of honey. In addition, these herbs are used to flavor high-quality tobacco products: thanks to this trick, the aroma of snuff becomes brighter, and cigarettes with this filling contain less nicotine.

In traditional cooking, the above-ground part of the plant is used as a flavoring agent in the preparation of black tea. Fresh spice goes well with meat (especially veal or lamb), as well as with fermented milk products, where it is added when preparing vitamin drinks.

Doctors have long been conducting research on the qualities and properties of this spicy herb. The result of their work was the use of infusions and decoctions for diseases of the joints, musculoskeletal system and inflammation of the tendons. Based on the oils of this spicy herb, ointments are made that can restore the skin of psoriasis. It has also been proven that the fragrant base has a relaxing effect on nervous system, especially when using the product in aroma lamps. Many people know that sage is considered an aphrodisiac. This is probably why its use has become so popular in Lately.

Celery

The spicy herb called “celery” is easily confused with parsley, which is familiar to many. A distinctive feature of this spice is its pronounced aroma, characterized by dryness and woody notes. Botanists divide celery into two subspecies: petiole and root. In both cases, the whole plant can be used for food. Only in the first case will the plant be able to boast spreading branches and a poorly developed root system, but in the second, everything will be the other way around. Despite the lack of flowering and a very unsightly appearance, this spicy herbaceous plant is widespread among gardeners and flower growers, who are often attracted by its short stature and spreading nature. Where celery grows, aphids and spiders do not settle, because they are repelled by the spicy aroma of the plant.

Celery stalks are used fresh or dried. Unlike parsley, dried seasoning does not lose its aroma and, when added to a soup or gravy, easily restores its original aroma. Most often, cooks use fresh celery greens in cooking:

• salads;
• soups;
• gravy;
• sauces;
• fillings for pies;
• canned vegetables.

Dried seasoning is mainly used for:

• soaking meat;
• cooking meat and vegetable broths;
• flavoring minced meat.

Celery, like parsley, is considered a very useful herb in the diet of men of childbearing age, because it contains one of the most important sex hormones.

Regular consumption of celery greens helps to avoid diseases of the genital area and increase sperm production, as well as improve their quality indicators. In addition, this spice is known for its diuretic effect and the ability to gently remove some types of stones from the ureters. Celery is also widely used in folk medicine. A gruel made from the ground part of this plant, applied to pigmented skin, can reduce the color of spots, including those of senile origin.

Surprisingly, in the cuisines of many peoples of the world, dried herb stalks ground into flour are used instead of salt, and only ready-made dishes are seasoned with this powder.

Lovage

• Lovage is very similar in taste to celery, but outwardly these two plants have significant differences.
• First of all, lovage is a very tall plant, which, in addition to abundant greenery, is also beautiful, although it blooms dimly. People noticed the aromatic qualities of this spicy herb a long time ago and began to use the greens when cooking soups, salting meat and fish (as a flavoring agent and an auxiliary agent that perfectly repels flies), as well as in the manufacture of:
• pickles from vegetables and mushrooms;
• marinades and sauces;
• light “herbal” salads;

refreshing cold drinks; meat gravy. Moderate consumption of lovage can enhance the taste and aroma of any dish, but this spice goes especially well with mushrooms. Recently, supporters It is believed that adding a small amount of green leaves of the plant to a cucumber-kefir drink helps the body cleanse itself of toxins faster, which not only results in getting rid of swelling, but also gives clean, healthy skin. The use of the greens of this spicy herb is also recommended in the diet of those who have decided to lose weight quickly and safely.

Lovage is also considered very useful in folk medicine. It has been proven that with its help you can overcome the following symptoms:

• rheumatism;
• gallbladder diseases (including crushed small stones);
• disorders of the digestive tract;
• cardiovascular diseases.

In addition, this spicy herb is credited with diuretic and expectorant effects. Lovage juice has been proven to have an antibacterial effect. Whether our ancestors knew about this or not is unknown, but the fact that rooms were hung with bundles of this fragrant herb on Trinity Day is known for certain.

Decoctions and infusions prepared from this aromatic plant are used in home cosmetology. Rinsing your hair after washing with a little cold lovage tea gives your hair softness and a healthy shine.

But, despite such extensive use, pregnant women should not use this spicy herb, because it has an abortifacient effect. On early stages During pregnancy, this spice, even consumed once, can cause severe bleeding, and in later pregnancy it can lead to irreversible consequences, for example, intrauterine fetal death.

Hyssop

Hyssop is a little-known herb for many cooks. But that was until they had to try this spice in taste and in action. Cooks and winemakers call this spicy herb blue St. John's wort.

The first mention of this fragrant grass is also in the Bible. It was this plant, tied into small bunches, that was used to fumigate homes during ritual activities. It was believed that the smoke emanating from the smoking bouquets expels evil spirits and brings prosperity, peace and tranquility to the house.

Modern cooks use hyssop during cooking:

• pork dishes;
• cottage cheese casseroles;
• cucumber and tomato salad;
• vegetable side dishes;
• homemade sausages;
• drinks.

This spicy herb is also known in folk medicine. It has bactericidal properties and can have a beneficial effect on diseases such as:

• stomatitis;
• angina;
• tonsillitis;
• laryngitis.

The use of this spice is also indicated for those who suffer from:

• angina pectoris and neuralgia;
• bronchial asthma;
• increased sweating;
• rheumatism.

The only thing I would like to note is that this spice should not be used by hypertensive patients either as part of seasonings or for medicinal purposes, because it can sharply increase arterial pressure and can cause irreversible consequences.

Borage (borage)

Borage is the most unusual herb. Unremarkable upright, not particularly branched bushes with rough, one might say, shaggy leaves from a distance reminiscent of mint or lemon balm, fascinate and arouse the interest of many gardeners. The thing is that when you accidentally touch this plant, you can feel the aroma fresh cucumber. That is why the plant is often used in the preparation of early spring vitamin salads that will smell fresh vegetable, plucked from the garden. This spicy herb goes well with dill and parsley, cabbage, and basil. The best gas station Sunflower oil is considered for this spice, because it very well revitalizes the natural essential oils of many spices. When you add a small amount of salt and apple cider vinegar to the salad, the delicacy is simply impossible to distinguish from a dish prepared with a real vegetable.

Spicy and unusual borage is used in the manufacture of:

• vinaigrettes;
• okroshka;
• sauces;
• meat stews;
• fried fish.

In the countries of the Middle East, amazingly tasty candies are prepared from the flowers of this spice based on sugar glaze, and borage leaves and buds are added when brewing green tea. From this finished product acquires a fresh taste that lifts the taster’s mood.

Eating salads with cucumber helps keep the cardiovascular system in good shape, and also helps get rid of unnecessary accumulations in the kidneys and ureters.

• rheumatism;
• The therapeutic effect of the plant in combating the manifestations of:
• gout;

bursitis.

Borage helps a person cope with seasonal vitamin deficiency. Borage is also indicated for obesity. The spicy herb does not have a spicy taste and has an enveloping effect, so it can be eaten even by those who suffer from various diseases of the gastrointestinal tract..

As such, there are no contraindications to the use of borage, so the only limitation can be considered compliance with the measure

Melissa Some chefs identify lemon balm with peppermint and consider it a type of mint. In fact, this spicy plant belongs to a completely different type and family of herbs. Common names for lemon balm are “lemon grass” and “" This is directly related to the aroma of the plant, somewhat reminiscent of the smell of citrus zest.

The aromatic herb is most often used to prepare soft drinks and aromatic tea. But, besides this, it is noted that the spice goes well with:

• fish and dishes made from it;
• meat, especially poultry;
• cheeses, feta cheese and cottage cheese;
• mushrooms, in particular champignons.

The aromatic plant is used to prepare marinades and pickles: this gives the preparations a delicate aroma and a touch of freshness in taste. The leaves of the herb are used to flavor mild alcoholic drinks, such as liqueurs. Salads are seasoned with ordinary table vinegar infused with lemon balm for several months. This makes them more piquant and aromatic.

The aromatic herb has also been used in folk medicine and cosmetology. An alcohol-based toner is used to wipe the face if there is a tendency to swelling, and is also used in the fight against youthful rashes. As an auxiliary therapy, lemon balm tea is recommended for those who are prone to migraines and insomnia, as well as people suffering from:

• dyskinesia of the gallbladder ducts;
• flatulence;
• tachycardia;
• indigestion;
• bronchial asthma;
• menstrual irregularities;
• acute respiratory diseases.

In order to get rid of toothache, traditional healers recommend chewing a leaf of this aromatic plant for several minutes. Melissa tea lotions help get rid of bags under the eyes and refresh your complexion. The positive effect of a decoction used externally is noted in the fight against:

• eczema;
• dermatitis;
• cracking of the skin.

Melissa, like many other herbs, is a source of essential oils that are widely used in the production of perfumes and body care products. The restriction to the use of this spicy herb is the period of breastfeeding, because lemon balm is one of the most effective folk remedies, used to stop lactation.

Parsnip

Pasternak has been known in Rus' for quite some time. But more like a vegetable and not a herb, because its rhizomes were most often used in cooking. The fruit was called the white root, and it was added when cooking clear broths and soups. Modern chefs, along with the roots, add the above-ground part of the aromatic plant to their dishes.

The most popular use of parsnips is considered to be the addition of aromatic herbs to baked fatty river fish dishes. The essential oils of the product eliminate the unpleasant odor of fish oil, but do not in any way affect the taste of the finished treat. Young parsnip leaves along with petioles are placed in fresh vitamin salads, and also added to cold summer soups along with other greens and fresh herbs. Dried leaves are used when kneading dough, and the product works especially well in a puff pastry pie filled with stewed cabbage or minced sea fish.

Parsnips are used in traditional medicine to treat skin diseases. Allopathic drugs are prepared from it that can overcome even one of the most complex diseases - vitiligo, which manifests itself as white spots all over the body. various shapes and sizes that do not lend themselves to tanning.

Eating parsnip greens helps counteract:

• stomach colic;
• cardiovascular diseases;
• weakness of capillaries;
• venous stagnation.

Nutritionists note that eating parsnips in large quantities helps produce gastric juice, and therefore can cause an uncontrollable desire to eat and can provoke overeating. That is why the greens of this spicy plant should not be eaten uncontrollably.

Verbena

Many gardeners grow such a spicy herb as verbena for its decorative function. And few people know that the greenness of this beautiful plant used in the preparation of spicy and aromatic seasonings. The best use of verbena is to use fresh shoots when pickling cucumbers. The leaves and flowers of this plant are infused with sweet syrup and then poured with vodka. The result is a surprisingly tasty drink that resembles liqueur. Fresh and young greens of this spicy plant (in small quantities) are added to salads and also used in preparing vegetable stews. This gives dishes a subtle aroma and slight sourness, as when using lemon juice.

Verbena is a honey plant. Its delicate aroma attracts pollinating insects to the site and allows you to increase the yield of fruit crops. The smell of this plant helps relieve headaches and stimulates memory. In ancient times, the plant was considered a symbol of love. Those who had this grass growing in their front garden were not threatened by family troubles and scandals, and their house was a “full cup.”

A decoction of this plant helps with female diseases: it improves blood flow in the uterus and stimulates ovarian function. That is why drinking and eating dishes prepared with this spice are contraindicated for pregnant women.

Chervil

Chervil, which in some regions is known as kupyr, is used in the preparation of many dishes.

• The aroma of this green and fluffy herbaceous plant transforms the palate:
• fried fish;
• sauces;
• baked meat, especially poultry, lamb and beef;
• omelettes and other egg dishes;

baked potatoes. This spicy herb is added to butter and dairy products , combining with basil, celery stalks and tarragon. In the first case, you get the so-called green oil

for sandwiches, and in the second - a vitamin drink with invigorating and restorative properties.

Chervil is also used in folk medicine and cosmetology. A decoction of this spicy herb has an astringent effect and helps with diseases of the gastrointestinal tract and chronic diseases of the genitourinary system.

Cumin Cumin, or cumin, is one of the most common herbs.

Most people use the bitter seeds of this plant in cooking, but there are also kitchens where the green shoots of this herbaceous plant are used. Such a region is Gagauzia, which is a small territorial entity in the south of Moldova. There, cumin leaves in combination with herbs and dill umbrellas, as well as onions, are used to prepare quick, lightly salted cucumbers.

• In other regions, young cumin leaves are used for:
• cooking light soups;
• making cold appetizers;

preparing salads. Infusions are prepared from cumin greens, which are used along with decoctions from the grains of this plant.

Healing liquids have antiseptic and wound-healing properties.

Mustard

In cooking, medicine and pharmacology, mustard powder is considered more popular, from which the well-known spicy sauce is prepared. Pounded seeds are also used in traditional and folk medicine, making mustard plasters, and small whole grains are used in canning mushrooms and vegetables: they add flavor to marinades and add a touch of piquancy to the taste.

Lavender

Lavender is considered by many to be more of a beautiful flower than a herb. But they are wrong. The fragrant inflorescences of this plant have long been used both in cooking and pharmacology, as well as in the perfume industry. French and Italian chefs season meat and fish dishes with lavender, and also use it together with juniper berries for smoking. The aroma of lavender goes well with thyme and sage. It is this combination of spices that can most often be seen in delicacy recipes.

In addition to flowers, lavender oil is especially popular. A few drops of the drug transform the taste of any sauce or dressing for meat.

In folk medicine, this spicy herb is used for insomnia and migraines. To get rid of these conditions, it is recommended to make small pillows that are filled with dried lavender stems and inflorescences. One such bag can serve for a year. Lavender decoction is used for bathing, which can alleviate the condition of:

• neurasthenia;
• rheumatism;
• urolithiasis;
• inflammatory kidney diseases.

Dermatologists advise rubbing the skin with an aromatic infusion to maintain its tone, as well as to get rid of dryness and flaking.

Gardeners and amateur gardeners appreciate this herb for its beauty and aroma. Most often the plant is planted on alpine roller coaster, where, in addition to decorative value, lavender also plays the role of protection against slipping of rocky soil. The only problem is that this spicy herb is very heat-loving and does not grow in the northern regions.

Koluria

Coluria is considered a perennial herb and belongs to the rose family. The plant is widespread in the western and eastern parts of Siberia and grows in the mountains and valleys mountain rivers. It is not possible to grow this plant in the middle zone, but the cheapness of raw materials, qualitatively comparable to expensive spices, makes agricultural farms Siberia to propagate the plant culturally.

The rhizomes of this spicy herb are used in cooking. When dried, they resemble the aroma of cloves and cinnamon. That is why this spice is most often used in the confectionery industry to flavor dough and drinks.

Alcohol is infused on the aromatic powder, and then the resulting product is used in the alcoholic beverage industry. The characteristics of the plant also allow it to be used in the pharmaceutical and perfume industries and even in the production of canned food.

Canuper

A spicy herb with the unusual name “canuper” has long been used in cooking. For preparing sauces; For dressings and marinades, fresh leaves and young stems of the plant are most often used, while confectioners prefer to use powder obtained from the dried flowers of this plant. Botanists know this herb as balsam tansy. This plant does not have decorative properties, so few people cultivate it on their plots. But experienced gardeners know that canuper has recently been grown in large volumes as a valuable essential oil crop.

Balsamic tansy in fresh and dried form is used in the manufacture of:

• beer;
• cheese;
• soaked apples;
• salted mushrooms;
• pickled cucumbers;
• kvass

Tea is brewed with aromatic herbs, which resembles a drink with the aroma of bergamot. The only thing that should be said is that such a drink is a diuretic.

The oil obtained from the seeds of canupera was insisted on in ancient times. olive oil. This product was used as an antiseptic. Modern doctors use this oil for application to hematomas and wounds. Powdered seeds are also used as a disinfectant. Dried canuper is used as a moth repellent.

Sagebrush

Wormwood is considered by many to be a weed, but in fact this plant is a herb. In nature, there are a huge number of varieties of this plant, but the most commonly found everywhere is wormwood, or Chernobyl. It is this herb that is used in the preparation of alcoholic beverages, such as vermouth or absinthe.

One of the varieties of wormwood is the spicy herb tarragon, the properties and human use of which are described in the subsection above.

In folk and traditional medicine, a tincture of this plant is used as an appetite stimulant, and also when there is a suspicion of a person being infected with worms. In addition, the spicy aroma of wormwood repels fleas and bedbugs. That is why bundles of it are hung in animal sheds and other outbuildings, and are also often used to make panicles.

Ruta

Ruta is grown by a very large number of gardeners, because it is distinguished by its particularly lush foliage and has a rich green color.

But only the most inquisitive know that this plant is a spicy herb that is used both in cooking and in cosmetology.

• salads;
• The rue genus includes about fifteen varieties, including poisonous ones. Cooks use the herbs of fragrant rue in cooking. Most often, leaves are added to:
• green oil;

vinegar.

The taste of the leaves of the plant resembles wild garlic onions or young garlic, but the smell of the plant is more like parsley. In cosmetology, an alcoholic infusion of rue leaves is used to treat dermatitis, and is also applied in the form of bandages to burned areas of the body during the period of tissue scarring.

This helps avoid scars. The inimitable smell of this plant attracted the attention of perfumers. Currently, esters isolated from this spicy herb are used as fragrances in the manufacture of creams and perfumes.

Pregnant women should not eat the greens of this spicy herb, because the juice of this plant, taken orally, causes miscarriages at all stages.

Sweet clover Sweet clover is known more as a fodder or medicinal plant than as a herb.

But in fact, this plant is used in the liquor industry to infuse vodka. This gives the drink a softer taste and becomes less pungent. In addition, this dried herb is added to tobacco used in the manufacture of cigarettes. This spice is not used in cooking because it has a pungent aftertaste. Although it is precisely this quality of the herb that is valued in medicine. Allopathic drugs that can cure rheumatism are made from the pollen of this plant.

Sweet clover is also used as an anticonvulsant and adjuvant therapy for coronary thrombosis.

Despite the fact that the spice is rarely eaten, you should know that it is harmful to those who have low blood clotting.

Avens

• Gravilat cannot be called a famous herb, but nevertheless, many cooks respect this plant and use it in cooking.
• Most often this spice is added to:
• kvass;
• beer;
• salads;
• wine;

Wine or vodka infused with crushed dried gravilate roots for a month is used for medical purposes as a drug that prevents bloating, nausea and vomiting in some diseases of the gastrointestinal tract.

Marigold

Marigolds, or Chernobrivtsy, are a flowering, aromatic garden herb that has long been used as a spice in many mixtures and seasonings. The second name of this plant is “Imereti saffron”. This is exactly what the dried flowers of this plant are called in the Caucasus, where it is part of the world-famous hop-suneli mixture. Cooks all over the world use aromatic seasoning

for marinating meat and fish. In addition to being used in cooking, this spicy plant has also found its place in folk medicine. A decoction of marigolds is drunk for diseases of the bladder, as well as to alleviate the patient’s condition during the period when sand or small stones come out of the ureters.

Dried leaves of the plant are used as a mild emetic, as well as for the treatment of febrile conditions in acute respiratory diseases. Amateur gardeners “respect” this plant. Its exuberant and beautiful bloom

pleases the eye from July to September, and the specific aroma is able to repel pests.

Monarda Monarda - tall ornamental grass, which flower growers breed for beauty.

In some regions the flower is called flowering rue, although it has nothing to do with the rue family. The aroma of monarda spreads far beyond the site. Cooks use both stems and leaves in cooking, but most often the petals of the flower are used. They are added in small quantities to all kinds of drinks. It is noteworthy that a little dried monarda, added to the teapot when brewing tea, makes it possible to taste the bergamot flavor. Despite the fact that most herbs lose their aroma when dried, the flowers of this plant, on the contrary, smell stronger when dried.:

• Fresh leaves have the aroma of citrus zest combined with nutmeg, and that is why the spice is most often used for
• marinating meat;
• cooking fish dishes;

canning.

Young leaves of the herb can be put in salads, and can also be used to make homemade alcoholic tinctures that taste similar to vermouth. This spicy herb is also used in medicine, because it has carminative properties. It is also noteworthy that by chewing a leaf of this plant, you can easily get rid of unpleasant odor A decoction of this plant is used as a gargle for sore throat, tonsillitis and irritated palate, which often annoys when wearing dentures.

Chives

Chives are also classified as herbs. The taste of this plant bears little resemblance to the usual onion, although visually this plant closely resembles it. Small and thin leaves of chives are used fresh or dried. They are seasoned with:

• soups;
• salads;
• main courses of meat and fish;
• vegetable stews and side dishes;
• omelettes.

Add herbs to minced cutlets and pie fillings. The presentable appearance allows the above-ground part of the plant to be used to decorate dishes.

From the point of view of traditional medicine, eating chives stimulates the digestive function and helps the food to be easily absorbed.

Arugula

Many chefs use such a spicy herb as arugula in preparing light, vitamin-rich spring salads. The aroma of this plant in a dish is impossible not to notice, as well as the taste. This spicy herb belongs to the genus Euphorbia and fully corresponds to the taste of this type of plant. Slightly tart and slightly bitter greens have an excellent vitamin composition, which in times of vitamin deficiency is the best way

to restore balance.

This spicy herb has not found any use in folk medicine, but in cosmetology it is used to prepare nourishing masks, which, among other things, also have a whitening effect.

Watercress Few people also classify watercress as a herb.

, but it is precisely this type of plant that these vitamin greens belong to. The rich mineral composition and saturation with essential oils make the plant a favorite of many cooks and nutritionists.

• Fragrant and spicy greens are used exclusively fresh. This spice goes well with such products as:
• potato;
• tomatoes;
• chicken eggs;
• fish;
• fermented milk drinks;

cottage cheese;

The leaves of the plant are used as decoration for sandwiches and canapés, and are also added to soup along with parsley and dill. Like chives, watercress has the ability to improve digestion. Doctors also note the fact that eating watercress helps remove water from the body.

The juice squeezed from the leaves of the plant was used in ancient times as an antiseptic, and the oil obtained from the seeds was added during the soap making process.

Cheremsha The entire plant is used for food, although its above-ground part has special taste. The taste of wild garlic is a cross between the taste of sweet onions and young garlic. In cooking, this spicy herb is used raw and pickled. Spicy wild garlic is added to salads, and in combination with other seasonal vitamin-rich plants, it is used in the production of drinks and green oil. When pickled, wild garlic is served with protein delicacies.

Due to its saturation with phytoncides, this plant is widely used in folk medicine, especially in the fight against colds.

Citronella

The spicy herb called citronella plays a decorative function in most gardeners’ and flower growers’ gardens. And culinary specialists value this plant for its taste qualities

, which perform equally well in both fresh and dried plants. Green citronella leaves are good in Asian dishes. You should know that in this case only the lower part of the leaf is eaten, while the entire leaf can be used to obtain dry seasoning.

• Add spice to:
• poultry and fish dishes;
• vegetable side dishes;
• marinades;
• beverages;

first meal. The plant is considered a natural antiseptic and can heal minor wounds. Doctors also note that esters lemon grass.

(as this spice is sometimes called) helps overcome anxiety and bad mood

Nasturtium Nasturtium is better known to our flower growers as ornamental plant

, which is often used for landscaping balconies and loggias.

But in European countries this flower is considered a herb and is used in cooking, cosmetology and folk medicine. The green part of nasturtium can be added to any vitamin salad, and from the buds you can prepare a delicacy that can easily replace capers in its taste and visual qualities. An alcoholic infusion of this spicy herb is used in cosmetology. It helps strengthen the hair root bulb. You can use this product regularly every time you wash your hair. According to reviews from those who have used the product on

own experience

We have listed and given descriptions of only forty of the most famous herbs, but this list can be continued indefinitely, because they will differ in each region. In addition, herbs include not only those plants that visually look like grass. Botanists and culinary specialists also include:

• vegetable (edible) chrysanthemum,
• katran,
• horseradish,
• ginger

and many other plants that, in many characteristics, do not even resemble grass.

The best combinations

The best combinations of herbs can be combined into several groups. For convenience, we will present the information in the form of a plate in which, opposite the application, herbs and spices will be listed that can be combined arbitrarily. Non-pungent herbs are usually added to food at the rate of one teaspoon per three liters of food or to taste.

Spicy spices are dosed solely based on one’s own sensations.	Blend for:
	What spices and herbs does it combine?
	Dill, parsley, thyme, rosemary, basil, marigold, sage, marjoram, fenugreek, thyme, caraway, cilantro, parsley, mint, chives.
	Marjoram, tarragon, dill, cilantro, fennel; anise; marigolds, oregano, basil, lovage, lemon balm, mint, lavender,
Celery, basil, parsnip, parsley, dill, cilantro, borage, cumin, verbena.	Eggs and dairy products
	Watercress, chives, chervil, tarragon.
Parsley, dill, chives, canupper, parsnips, lemon balm, hyssop.	Desserts and drinks, including alcoholic liqueurs

Nasturtium, coluria, anise, fennel, monarda, mint, lemon balm, sweet clover, citronella, gravilate, wormwood, tarragon, lavender, verbena.

It should be remembered that it is advisable to add all herbs to dishes at the end of cooking, and when infusing alcoholic drinks, the compositions should be kept for at least three weeks in a dark and cool room.

How to choose quality herbs? In order to choose high-quality herbs sold fresh, you must first of all know these plants, as they say, by sight. An important condition is the absence of dried places on the petioles, but you should also avoid those plants that have too wet and short “legs”. This may indicate that the spices were picked a long time ago and were stored in cool rooms in water all this time. Of course, this is not the worst of options, but it should be noted that your spicy properties

When purchasing, you should pay attention to the places where the bouquets are tied. Under no circumstances should they be black or overly wet. There should be no yellowed or dry specimens among the bunch of leaves.

In order to understand how fresh the plant is in your hands, it is recommended to carry out a simple test. To do this, rub a leaf of spicy herb with clean, dry hands, and then smell it and your hands. A fresh plant can not only slightly stain the skin with its juice, but it will also amaze you with its aroma already at some distance from the nose. The smell of herbs, picked, let’s say, a long time ago, can only be felt in the immediate vicinity of the leaf.

As for those herbs that use less aboveground part Whether there are seeds or rhizomes, it should be noted that these parts of the herb retain their qualities for a long time.

Moreover, the former are due to oils enclosed in a dense, impenetrable shell, and the latter are due to the presence of spicy juice. Regarding herbs sold in dried form, it should be said that the main criterion for the quality of the product is dryness and compliance with the conditions of sale. Undoubtedly, the specified characteristics of spices can only be known by tasting and smelling the seasoning. This can only be done where dried herbs are sold by weight. But this is where you have to sweat, because great amount

The aromas are mixed and do not allow you to fully perceive the smell. All you have to do is trust the sellers.

The best solution in such a situation, undoubtedly, would be to grow and prepare herbs with your own hands. We will try to talk about how to do this as fully as possible in the next section of the article.

How to grow? How to grow herbs in a personal plot, and also which of them can be easily cultivated in an apartment?

This question can often be seen on thematic forums related to cooking and floriculture.

The first thing a gardener should do is to study the characteristics and requirements for soil, lighting, humidity and space of each coveted herb. It should be noted that most of the plants are very unpretentious and can grow both in open areas and in a city apartment right on the windowsill. They grow quickly, have lush greenery, and the onions also bloom. It would seem that the simplest and most common plant called dill can also be classified in this category. But this opinion is erroneous, because this plant is susceptible to pests and loves long daylight hours. Failure to meet the conditions will not allow you to get the desired result: the dill will stretch out and quickly turn yellow.

Easiest to breed perennials. They have their own cycle and regulate it with virtually no human intervention. For full growth and fruiting, they require warmth and appropriate humidity. As a rule, such herbs are very unpretentious to the soil, get along with most plants in the neighborhood and are not susceptible to pests.

Often, herbs are grown in flower beds, and in European countries they fill the space in gardens. There are even lands sown only with spices. Moreover, they have not only an agricultural purpose, but also perform a decorative function.

In ordinary summer cottages you can grow a huge number of varieties of spicy plants. All of them are unpretentious to the conditions, although, according to agronomists, they will develop best in slightly shaded areas with loose soil. Like other garden plants, herbs love timely watering and loosening. A distinctive feature of growing spices is that they do not need to be fertilized. This, of course, is largely due to the fact that most often the seeds are sown in soil that has been prepared in advance and overwintered, and the fact that most of the plants fully ripen in a very short time. Perennial herbs most often have a fairly developed root system and can feed from a large plot of land that has enough fertilizer.

If you decide to grow herbs on your property or right in your apartment, you should definitely clarify the following points:

• how the spice is propagated (by seeds or cuttings);
• at what time should sowing be done (in spring or before winter);
• is the spice planted? ready seedlings or sown with seeds directly into the ground;
• soil requirements, for example, its acidity or looseness;
• is this plant annual or perennial;
• is the herb drought-resistant and will survive frost;
• how tall the mature grass will be or how widely it spreads across the site;
• what plants it can be adjacent to;
• what “neighbors” can inhibit growth;
• what pests are affected;
• how long should it take for the herb to reach technical ripeness?

You can purchase seeds or seedlings of herbs (even the most exotic ones) in special agricultural (agrotechnical) stores. There you can also get advice regarding the rules and features of cultivation. Often the main characteristics of the plant and some of the requirements can be read on the seed packaging.

After sowing seeds in the ground, almost all plants need warmth and constant humidity. This is ensured by the use of a special cover made of agrofibre, which has received last years very widespread. After the first shoots appear, the fabric must be removed.

As practice shows, if you put in a little effort and have enough space in the room, you can plant and grow spices such as:

• watercress;
• chives.

Caring for plants in a room, from sowing to harvesting, is not much different from the classic cultivation of herbs in open ground. The most difficult task is the cultivation of “water” herbs: calamus and watercress. They must be provided with high humidity in the room and given the opportunity to grow in conditions as close as possible to wild ones. In addition, these plants definitely need to create long daylight hours.

The easiest way to grow rosemary indoors is because it grows without much care. The plant looks like a shrub, so it also copes well with decorative function. The rosemary bush is a perennial that matures quite slowly and therefore can delight its owner for decades. You can learn how to grow herbs in the most unusual containers from the video.

How to prepare for future use and store?

Those who decide to grow plants with their own hands will most likely be interested in how to properly prepare spice plants for future use and how to subsequently store these blanks without loss of quality.

The first thing every cook should know is that there are some herbs that are used exclusively fresh. Of the plants listed above, the “picky” ones include:

• watercress salad;
• nasturtium;
• cilantro;
• mustard;
• borage;
• arugula;
• rue.

Some herbs can be frozen. These plants include:

• parsley;
• cilantro;
• basil;
• chives.

It is fashionable to pickle wild garlic and serve it in this form as a piquant and very vitamin supplement.

All plants, except those that are eaten exclusively fresh, can be dried and stored for the winter. Most often they are formed in bunches and hung or laid out on lattices one by one (with leaves or petioles) on fresh air or dried using a vegetable and fruit dryer at the lowest possible temperature.

Dry herbs should be stored in glass jars made of dark glass with silicone or rubber seals on the lids, or in paper bags away from heat sources. Frozen herbs should never be re-frozen. Pickled spices and roots must be kept in the refrigerator. In such conditions, their best quality spices are preserved throughout the year.

Benefits and harms

Little can be said about the benefits and harms of consuming herbs. If you use herbs correctly and in doses in food, you should not be afraid of harm. Spices will not only add fresh notes to any delicacy, but will also help you get gastronomic pleasure. Do not neglect advice, because the intentions of people who warn against possible harm, only good ones. Nutritionists say that absolutely all plants containing essential oils should not be eaten by those who have problems with the gastrointestinal tract, as well as stones in the gallstones, kidneys and bladder. This is due to the fact that oils irritate the digestive organs and can cause heartburn and discomfort, and also, the esters contained in them can cause the movement of sand in the ureters. Cooks who decide to add this or that spicy herb to a dish should always remember the contraindications to the use of each seasoning, and also take into account individual intolerance to the product.

"Mad Cucumber" is an informal name for several plants in the Cucurbitaceae family. Our fences, trees, shrubs and hedges are often covered with annual Echinocystis lobata. It is unpretentious and quickly masters any territory where the seed ends up. Should you treat a fast-growing annual herbaceous vine as a weed or let it grow on your property? After all, it is truly decorative. Is it safe to use Echinocystis lobes as a medicinal plant or is it considered poisonous?

Echinocystis lobes, known as the "mad cucumber"

Why did the “mad cucumber” get such a name?

Echinocystis lobed, or lobed, spinous, belongs Pumpkin family. This annual plant is popularly known as the “mad cucumber.” The name of the plant comes from the Greek words “hedgehog” and “bubble”. The peel of the “cucumber” is covered with soft spines, which is why Echinocystis is also called “ thorny»

Echinocystis seeds were brought to Europe from North America. There the plant felt at home and spread to the Far East. It can be found in nature not only along river banks, along roads, but also in forests.

Leaves. The light green leaves of the thorny plant are slightly rough. They are often three-lobed or five-lobed. Stems up to 6 meters long cling to any support with tenacious spirals of tendrils.

Leaves of Echinocystis lobes (“ mad cucumber", thorny carp)

Flowers. The fragrant flowers are small, white or light cream. They are collected in clusters of inflorescences. The aroma is delicate, honey. Flowering continues from July to August.

Inedible pot-bellied, prickly “cucumbers” (up to 6 cm long) appear in late summer. At first they have a bluish tint. There are only two cavities inside with two seeds in each. Seeds shoot out of a ripe “cucumber” under pressure from accumulated moisture and mucus, which is stronger in damp summers. They fly several meters away different sides. The dried fruit resembles a tiny washcloth.

The fruits of the “mad cucumber” against the background of the green wall of an old barn

Growing and decorative

Echinocystis prefers light soils. Doesn't like sour things. It grows not only in well-kept areas, but also in wastelands. You can often see shrubs entwined with thorny plants. Especially along rivers. “Mad cucumber” feels great in a sunny place, not bad in partial shade.

This is a cold-resistant plant that grows well in fairly warm, but not very hot summers. The “mad cucumber” does not attract pests.

Unpretentious fast growing plant most decorative during flowering. It can be safely used when decorating a variety of vertical structures. The competitor weaves around fences, pergolas and is able to cover unsightly places on the site.

The flowers of the “mad cucumber”, collected in inflorescences, are beautiful and fragrant

For many people, the aroma of flowers causes headaches and weakness. In this case, echinocystis is not the most best plant for decorating gazebos or verandas. It is not recommended to stay near him for a long time.

Children love green “hedgehogs”, which they can play with and make dolls, animals, etc. out of them.

Reproduction

"Mad cucumber" is a monoecious plant. It reproduces by hard, oblong-oval dark seeds, reminiscent of watermelon. Each “cucumber” contains four seeds, the germination rate of which is very high.

The prickly fruit of the “mad cucumber”

Sowing is best done in the fall in the year the seeds ripen. Storing seeds reduces the germination rate.

Seedlings appear quickly and begin to rapidly climb up any support. Outwardly, they look like cucumber or squash. Our first “mad cucumber” was successfully transplanted by me from a vacant lot to a fertilized garden bed. Many years have passed since then. Now this loach has settled in the area, grows weeds and sprouts in places where it is not visible at first.

Weed or not?

The lobed prickly carp actively develops new regions, often running wild when it finds itself in abandoned areas or in nature.

We have a “mad cucumber” on our site. I don't like that Echinocystis grows quickly among hops. Many long shoots, light green foliage and whitish inflorescences spoil general impression from a wall of hops with beautiful dark green foliage and armfuls of golden honey “cones”. If you miss the moment, the thorny vines climb onto the branches of trees and bushes. Even hedges made from carefully selected shrubs suffer from the “mad cucumber”.

“Mad cucumber” on a hazel (hazel) bush

Neighbors also suffer with this plant, which from time to time sprouts among the girl’s grapes.

They say that the milk of cows and goats that often ate the “mad cucumber” can taste bitter.

Use of "mad cucumber" in folk medicine

Inedible “cucumbers” contain toxic substances. Traditional medicine only with great caution allows the use of some parts of the plant (after preliminary preparation of the raw materials) for medicinal infusions and decoctions. The thorny plant contains toxins that can harm the human body. Therefore, you should not risk putting fruit juice into your nose when you have a runny nose, although they write that this method of treatment really helps some people. Herbalists advise diluting the juice with water beforehand.

I would not allow children to play with the funny fruits of this plant, because... There are known cases of damage to delicate skin by fresh thorny juice.

R.B. Akhmedov, practitioner traditional healer and a plant expert warns:

« The plant is poisonous and requires careful handling. Mad cucumber is contraindicated for pancreatitis, diseases of the stomach and intestines with a tendency to loose stools, during pregnancy, as well as for people with a weak heart. Use herb juice and infusion only as recommended by herbalists."(book "Plants - your friends and foes").

Self-medication can be dangerous because... The properties of this interesting plant have not yet been studied.

© Alla Anashina, website

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When you first hear this funny name of the plant - “Mad Cucumber”, you immediately imagine a special cucumber behaving inappropriately.
In fact, this is popular name a plant that is truly unusual - from appearance, and not surprisingly for a plant, behavior. Correctly this plant is called Echinocystis or Echinocystis lobata, or Echinocystis echinata, it comes from North America.

The word Echinocystis consists of two parts, translated from Latin “echinos” means hedgehog, and “cystis” means bubble. It turns out - a prickly bubble. If you use your imagination, you can imagine a prickly cucumber, but I’ll explain why it got the name mad.






When the Echinocystis fruit ripens, a lot of mucus accumulates in its fruits, pressing on the skin; as a result of this pressure, an explosion occurs, in which the seeds themselves shoot outward, over a fairly large distance.

Crazy cucumbers ripen on our summer cottage in August; their fruits actually shoot themselves, and children really love to have fun this way. Jumping on the cucumber with all his strength, he shoots his “pumpkin” seed at a fairly decent distance. We are already accustomed to such surprises, but for unprepared people, this causes great surprise.
Therefore, such a funny name for this plant is not without meaning.

The Crazy Cucumber begins to bloom only in July, and ends in early September.

At our dacha there are a lot of these extraordinary vines growing, they reproduce themselves, as they are very prolific. All fences, hedges, places near ditches are covered with thickets of these amazing plants. The seeds of the Crazy Cucumber are very similar to pumpkin seeds, because the plant itself belongs to the pumpkin family.

Initially, this plant was considered an invasive weed, capable of crowding out other plants, clogging them with its powerful green mass.
Over time, the plant attracted the attention of summer residents as an ornamental plant and became quite widely used everywhere.

Echinocystis feels great in moist places, near rivers, and entwines low trees and bushes. The honey aroma of Echinocystis attracts many insects, but it can be pollinated not only by insects, but also by the wind. From the structure of the plant one can see that male flowers are at a higher distance than the female flowers and with a slight breeze the pollen from them flies down to the female flowers.

Some summer residents still struggle with this vine, considering it a weed.

We are not fighting the Mad Cucumber, although we could replace it with various loaches, Maiden grapes or some others noble plants. Others climbing plants We also have quite a few on our site, but Echinocystis always has its place.

In my opinion, this plant is very cute - the leaves of the Mad Cucumber are beautiful, jagged and even somewhat similar to maple leaves, the petioles of the leaves are fleshy, rough, covered with thin bristles, and the cucumbers themselves are round in shape, covered with soft and delicate spines. On one bush you can simultaneously see flowers, and just emerging tiny cucumber-berries, and already slightly grown cucumber-nuts and adult cucumber-pumpkins. Adult cucumbers are ovoid in shape. It all looks so cute and is so uplifting, even when you just look at them.
The small flowers of crazy cucumber have a honey-like scent that attracts bees. Beekeepers value this plant very much, as it is an excellent honey collection.

The crazy cucumber really loves sunny places, hills, on our site he chose a place near compost heap on one side there is a fence and on the other side, along which it winds upward and sometimes reaches up to six meters in height.

Echinocystis is an annual herbaceous vine belonging to the pumpkin family. She can create a beautiful hedge, as it grows at cosmic speed. The plant clings to supports - fences and hedges with its tendrils. Her incredible ability to rapid growth helps create picturesque hedges in a very short time.

How to plant Echinocystis

:

I no longer use Echinocystis additionally to decorate my plot, since over many years it has grown greatly along the fence and reproduces by self-sowing. But when my friends who want to plant Echinocystis on their plot ask for seeds, I always gladly share with them. And there are quite a few people who want it.
The seeds ripen between August and October. I collect them in autumn period. The seeds are very similar to pumpkin seeds. The shoots of Echinocystis are similar to the shoots of pumpkin or zucchini. Shoots appear in late April - early May and begin to grow very quickly. Be sure to plant the plant near a support so that it can hold on to it. Having planted Echinocystis once, you will no longer need to replant it for the future; every year more and more new plants will appear from the ripened seeds, but it will be quite difficult to get rid of them. They have incredible vitality.

Although the plant is called a cucumber, albeit a mad cucumber, its name connotes an edible vegetable. Unfortunately, this is not true; you cannot eat the fruits of the Crazy Cucumber plant.
Some time ago, I was very surprised to learn that the crazy cucumber is not just a cute, ornamental plant, but also that it is medicinal.

Crazy cucumber - as a medicine:

In folk medicine, mad cucumber is used as a medicine; its roots contain analgesics, so mad cucumber root tea helps with headaches.
The tea really helps, but for my taste it is a little bitter. I add a couple of spoons of honey to a cup of tea from the roots of this plant. Then the taste becomes soft, the bitterness is practically not felt, and the aroma becomes delicious.

Harvesting mad cucumber roots:

Basically, when harvesting a plant for medicinal purposes, the roots of the mad cucumber are dried in a ventilated area. The roots need to be collected in the fall, cleaned and washed from the soil, dried in the sun or in electric dryer for vegetables and fruits.

When taking this medicine You should definitely consult your doctor.