doctor of agricultural sciences, professor botanists of the RGAU-MSHA named after K.A. Timiryazev
IN Lately noticed that we grow anything in our gardens, and use the fruits of our labors in the kitchen one-sidedly. For example, in spicy herbs, in most cases, we are little advanced. The most painful question is not how to collect and dry, but who to put where and at the same time not to spoil the dish, but preferably to make it better. So we systematize the inhabitants of our acres as kitchen seasonings. Let's start with soups, which are very loved in our country.
Herbs such as garden savory, chervil, garlic, (both root and herb and fruit), marjoram, parsley (herb and root), rosemary, celery (herb and root), thyme, juniper fruit are more or less versatile and goes well with many soups. But still, they are represented by recipes from the cuisines of different nations, and the seasonings for them are somewhat different.
Vegetable soups, especially from Italian cuisine, can make more refined basil, rosemary, thyme. Pea soups are combined with plants such as basil, garden marjoram, borage (borage), dill, marjoram, mint, rosemary, parsley.
Cumin, laurel and parsley can be added to potato soups, basil, dill, tarragon, marjoram, oregano, thyme can be added to tomato soups.
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Fish stands in the kitchen separately from other products. Even soups made from it are seasoned differently than the rest. General recommendations for fish dishes: basil, dill (fruits and especially herbs), fennel (fruits), chervil, cumin, laurel, lovage (herbs and fruits), marjoram, lemon balm, chives, thyme.
All of the above is suitable for grilled fish, plus garden savory, tarragon. Salmon and salmon are the aristocrats of the fish world, and dill seeds and greens, as well as rosemary, are ideal for them.
Sea reptiles, which in European languages are coquettishly called “fruits of the sea”, are combined with basil, dill, tarragon, fennel seeds, laurel, marjoram, thyme, rosemary. Garden savory, tarragon, lovage, sage (but a little), lavrushka, thyme are suitable for soups.
Dishes from game and poultry are very individual, so here are not general, but quite specific recommendations. Even individual parts of the carcass are combined with different spices.
Hare and rabbit can be seasoned with basil, lovage seeds, laurel, marjoram, rosemary, sage and juniper berries (primarily hare). Sage and juniper are good at repelling odors. Therefore, they are added to both wild boar, and bear meat, and other trophies, especially if they are already old and male.
Pigeons are seasoned with rosemary, thyme and juniper berries.
The chicken is more democratic and withstands, depending on the recipe, most common herbs: garden savory, tarragon, fennel, lemon balm, marjoram, parsley, rosemary, thyme. I even made chicken several times, or rather, only breasts, in orange juice with cinnamon and cloves. Also very tasty. But the legs with cinnamon and cloves turned out terribly.
The duck is cooked with tarragon, laurel, marjoram, rosemary, sage.
The goose is a noble comrade and is good in itself. Therefore, the list of seasonings is not great: fennel, marjoram, sage.
Turkey meat can be cooked with tarragon, marjoram, parsley, sage and thyme.
Meat dishes also cannot be generalized. Beef is combined with a large number of all kinds of herbs: basil, garden savory, tarragon, chervil, cumin, garlic, lovage (both root and herbs), bay leaf, marjoram, mint, oregano, parsley, rosemary, sage, thyme.
Separate recommendations for "seasoning" ham: lovage, marjoram, mint, oregano, parsley, mustard, juniper berries. The baked ham seasoned with wormwood-chernobyl is very good.
Basil, dill, marjoram, sage can be added to the liver and pates from it.
For egg and cheese dishes, there is also a large assortment of species. Directly for egg dishes - basil, dill, tarragon, chervil, parsley, chives. We are talking about salads from boiled eggs and stuffing the same boiled eggs. For scrambled eggs and scrambled eggs - all of the above plus oregano and marjoram.
Hard cheeses "respect" dill seeds, cumin, borage, sage. Garden savory, dill seeds, fennel, chervil, cumin, marjoram, mint, rosemary, sage, thyme, chives are suitable for soft cheeses. Fondue is seasoned with basil, garlic, mint. Basil, tarragon, marjoram, parsley are added to cheese cookies, buns, bread.
Vegetable dishes are also very diverse, so let's be specific. Let's start with cabbage, which is the most common vegetable in our country. White cabbage loves garden savory, borage, dill seeds, cumin, marjoram, mint, oregano, parsley, sage, fragrant myrrh, thyme. They are added when fermenting, stewing, preparing fillings for pies.
Naturally, all of the above is not a dogma, but a guide to action. My advice is to experiment, combine different seasonings. And you will definitely find discoveries along the way.
Photo: Maxim Minin, Rita Brilliantova
One of the few plants to which bacteria and viruses do not develop resistance is thyme. It is for this quality that he is valued. Thyme is used in both traditional and traditional medicine because it affects almost every system in the body.
Thyme is a perennial creeping subshrub with a strong spicy aroma. It reaches a height of 15-35 cm, blooms in June-August, depending on the region of growth. The leaves are rounded, sometimes elongated, small - up to 1 cm, the lower part is slightly pubescent. The fruits are spherical nuts in a box with a diameter of 0.6 mm. The flowers are bright pink, purple or lilac, with a strong smell.
The plant is unpretentious to weather conditions, most often found on the edges of forests, rocky slopes, hills and steppes. There are more than 200 types of thyme, of which 170 are found in Russia.
Creeping thyme is more popularly known as. It began to be used in Russia, they were even treated deadly diseases. For this, creeping thyme was called "Bogorodskaya grass". This species is distinguished by cylindrical leaves and intertwining stems that form a leafy "carpet" on the surface.
It grows to a height of up to 15 cm. It blooms all summer, so it is often planted to decorate the site and decorate landscapes. This species is suitable for lovers of variegated leaves and bright flowers - carmine, pink and purple.
Common thyme is more often used for medicinal purposes, but it can also be used to decorate the territory. It grows to a height of up to 10 cm, the leaves are small, pubescent on the lower part, the stems are creeping.
This species will appeal to lovers of gentle and calm shades, the plant blooms in white and purple flowers. It grows to form a soft cushion.
Lemon thyme is a species obtained artificially, it does not occur in nature. Because of this, it is more capricious and requires care: the variety does not tolerate sudden changes in temperature and dies from the cold. The semi-shrub is grown under a canopy, it also needs to be cut to give it correct form. But it has a significant advantage over other species - a pleasant aroma with lemon notes.
In culinary experiments with herbs, the main thing is conscious courage. Before flavoring food and drinks with them, taste the taste, understand the aroma, decide on the most successful combinations, find out the behavior during heat treatment. And then experiment decisively.
1. Rosemary. Good in bouquet garni, vegetable sauces, marinades, tomato soups and barbecues. Twigs - for flavor - are thrown into the fire and sprinkled with leaves on fried meat or poultry, and the stem is used instead of skewers for grilled vegetables. Combines with chicken, potatoes, tomatoes, peas and beans, cabbage, lamb, pork, lamb and veal, game, mushrooms, eggs, cheese. Do not combine with bay leaves and steamed fish. 
2. Oregano (common oregano). Used to make pizza, pasta, roasted pig sauce, vegetable casseroles, rich soups and stews, spice mixtures for meat or liver pate, homemade sausages. An excellent pair with tomatoes, eggplant, lamb, pork. Combined with basil, black pepper, rosemary. "Northern" oregano is used in pickles, meat and curd fillings for pies.
3. Mint. Add to tea, kvass, cocktails, fruit drinks, compotes, kissels, sherbets, lassi and punches; vegetable salads and refreshing soups. Mint jelly is traditionally served with lamb and mutton. Flavor chocolate, liquor, gingerbread and cookies, ice cream. Suitable for cabbage, carrots, peas, potatoes, cucumbers, zucchini; melon, watermelon and pineapple. It is combined with parsley, tarragon, chervil, dill, chives.
4. Reagan (reihan, "opal" basil). The most common varieties are "Yerevan" with bluish leaves and the aroma of allspice, and "Baku", in which the leaves are brownish-purple, and the aroma is clove-mint. It has a much richer aroma than green basil and a coarser taste. The stems are tough - they are not eaten. Used in conservation. It is typical for dishes of Caucasian cuisine. It is combined with fish and seafood, beef and lamb, tomatoes, cheese.
5. Thyme. Lemon thyme is used in seafood and dessert dishes, as well as in fatty dishes such as French poultry confit, meatloaf, and ground meats. Common thyme is added to minced meat for sausages, to a bouquet of garni, to marinades and for pickling cucumbers, tomatoes and squash (young shoots and leaves). It is combined with peas, beans, lentils, oily fish, game, liver; parsley, celery, black pepper, cumin.
6. Basil. Use for sauces, pasta, pizza, vegetable casseroles and salads, tomato soups; when pickling cucumbers, tomatoes, zucchini, porcini mushrooms. Combined with rosemary, dried basil leaves can replace pepper. It is successful in chicken and cheese soups in combination with thyme or marjoram.
7. Tarragon (tarragon). Add to egg dishes, fish soup and okroshka, Bernese and Tatar sauce, Dijon mustard, homemade pickles and marinades. Suitable for tomatoes, cauliflower, zucchini, green beans, peas, potatoes, lamb, beef, chicken. friendly with lemon juice, garlic, dill, parsley, celery, chives, pepper.
8. Sage. A couple of sage leaves added to vegetable oil will give a new taste to fried fish, and in combination with melted butter - ravioli and dumplings. Used for cooking homemade sausages, chicken dishes, eggplant, beans, mushrooms; sauces, marinades for fish and meat. Sage has a strong aroma and does not tolerate subtle tastes and smells nearby. Combined with rosemary, garlic.
9. Chives (chives, chives). The subtle, not harsh taste of onion allows it to be used to improve the taste of potato, bean, pea soup, cucumber salads, mashed potatoes, omelettes, curd snacks. It is good as a flavor and flavor additive in meat, egg and vegetable fillings for pies. It is not recommended to combine with tender young vegetables: peas, asparagus.
Dry: rosemary, oregano, mint, reagan, thyme, basil, sage. Do not dry tarragon. Use it fresh, when dried, it loses much of its flavor.
Add at the end of cooking 1-3 minutes before the end of cooking: basil, reagan, mint, tarragon, sage, chives. Rosemary, oregano, thyme- in the beginning, they will not lose either in aroma or in taste.
Infuse vinegar and olive oil over thoroughly dried rosemary, oregano, thyme, reagan and basil.
The similarity of plants by name and useful properties created confusion between the two plants: savory and thyme. Small plants with a fragrant smell and small flowers have been known for a very long time, but are used for different purposes. It is quite easy to distinguish them externally. The issue of differences and similarities between these plants will be described in our article.
Thyme and savory: difference and similarity
Many gardeners are sure that savory is one of the varieties of thyme and is its relative. The similarity in the name created such a situation. In fact, these are dissimilar plants in appearance.
The common features of savory and thyme are as follows:
- both belong to the family Lamiaceae;
- are melliferous, spicy medicinal plants;
- similar composition of nutrients: vitamins, essential oils, trace elements, tannins, antioxidants;
- used for medicinal purposes: antiseptic, expectorant, source of vitamins, choleretic and diuretic, heal wounds and soothe;
- added to cooking as a condiment.
That's all the similarities between savory and thyme. There are many more differences.
Outwardly, savory and thyme are easy to distinguish:
thyme bush
savory bush
thyme flowers
savory flower
The use of these plants in cooking is different. Savory is used as a spicy seasoning, replacing, added at the end of cooking. Thyme is placed at the beginning or middle of cooking and used as a fragrant remedy. The seeds are used for pungency. Dried leaves and flowers are brewed into tea.
In Russia, thyme was called Bogorodskaya grass and used as a sedative. In ancient Egypt, it was used for embalming.
Savory: description
Savory refers to dicotyledonous flowering plants. Savory is native to the Balkan Peninsula and Asia Minor. Garden savory is grown in gardens. It is more odorous than other types of savory. Mountain savory grows in mountainous areas: it is more frost-resistant, blooms much later garden species and only in open areas. It has a strong smell of balsam.
In Georgia, savory is used as a seasoning for meat dishes. He is called kondari. The seasoning is prepared from savory species that grow in these areas.
What does savory look like?
It is a herbaceous plant up to half a meter tall. It has small flowers at the top of the branch. blooms different colors at the end of July-August. Seeds ripen in autumn.
Dried savory is made from the whole plant: the twigs, along with the leaves, are crushed and dried dark-colored greens are obtained. Seeds are used as a separate seasoning in various dishes. Great for meat dishes rabbit and beef.
Where does savory grow?
Savory spread to the entire continent of Eurasia. It also occurs in middle lane Russia. Often found in the Moscow region, Leningrad and Nizhny Novgorod regions. There are many in the south and in Europe. Very coldy does not tolerate. Grows on any soil and mountain slopes. Likes lots of sun. Therefore, it is found in Asia and the steppe zones.
Savory is rich useful substances, vitamins and microelements. Used to treat various diseases and use the concentrate for medical purposes.
Medicinal properties of savory:
- Antiseptic, disinfectant.
- Helps with digestion: improves appetite, copes with bloating, indigestion and vomiting.
- Helps with cough and respiratory diseases.
- Improves the functioning of the gallbladder, kidneys and lymph.
- It has a beneficial effect on the functioning of the nervous and cardiovascular systems.
- Soothes and helps fight cancer.
Savory is consumed in the form of tea or decoction. A small amount of herbs is brewed with hot water.
At the same time, do not forget about contraindications:
- allergies;
- acute diseases of the digestive system;
- complex heart disease;
- atherosclerosis;
- pregnancy.
How to grow more crops?
Any gardener and summer resident is pleased to receive big harvest with large fruits. Unfortunately, it is not always possible to get the desired result.
Often plants lack nutrition and useful minerals
It has the following properties:
- Allows increase yield by 50% in just a few weeks of use.
- You can get good harvest even on low-fertility soils and in adverse climatic conditions
- Absolutely safe
Thyme: description
Thyme is a perennial plant. In one place grows up to 5 years. Garden thyme is more often grown in gardens. There are also other types of thyme. One property unites them is that they are all medicinal. Thyme is used in medicine and cooking as a seasoning.
Thyme is a type of thyme. In fact, they are one and the same.
What does thyme look like?
Depending on the species, thyme grows in height from 5 cm to 30 cm. Small leaves are located on the petiolate stems, flowers of white, pink or purple bloom on the crown. blooms almost all summer.
One bush forms a large cap of spicy aroma grass with honey flowers. The stem with flowers is cut and dried for winter use and storage. The stems are crushed and dried. Dry thyme is a light beige color, common for dried herbs. Exudes a delicate aroma.
Where does thyme grow?
Thyme is found in sunny glades, in the steppes. In Russia, it is often found in the southern steppe zones, mountain slopes in Altai.
Grows in the middle lane:
- Moscow region;
- Leningrad region;
- Nizhny Novgorod Region;
- and other temperate regions.
Medicinal properties and contraindications
The healing properties of thyme have been known to man for a long time. Thanks to the presence essential oils The plant has been used in medicine.
Decoctions and teas from thyme help with diseases:
And also thyme is used for nervous disorders, stress and depression. Copes with heavy and fatty foods, aiding digestion. Ointments and compresses are used for wound healing and as an antiseptic. Thyme flowers help with alcohol addiction.
The use of thyme or thyme is contraindicated in diseases:
- cardiosclerosis;
- atherosclerosis;
- atrial fibrillation;
- pregnancy.
Types of thyme
Some popular types of thyme:
Growing and caring for herbs in the garden
Savory and thyme are not whimsical in growing in the garden. They do not require much care and excessive attention. To grow a good crop of these fragrant and healing herbs, follow simple rules.
Savory cultivation
Savory cultivation technology includes the following:
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They say that the air of the province of Provence is so generously filled with bright aromas of herbs that even those who were indifferent to gastronomy are ready to start cooking! The cuisine of Provence is the most spicy of all the regional culinary trends that have developed in the country, a trendsetter in culinary fashion. Thyme, savory, basil, rosemary, tarragon, sage, oregano, marjoram. Each of these herbs has its own character, and together they merge into a single unique bouquet, known throughout the world as Provencal herbs.
Rosemary
The shrub with the poetic name "sea dew" is the most "presumptuous" of the herbs included in the Provencal bouquet: dense, almost needle-shaped leaves carry a very rich resinous-coniferous aroma. When dry, they retain their flavor just as well. Therefore, rosemary is added very carefully to ready-made dishes and spice mixtures so as not to kill other smells. But for lamb and game, especially in the company of garlic, it becomes a great addition. The aroma of the plant is also interesting in combination with cheeses and grapes. And the stiff shoots turn into wonderful "skewers" for grilling fish or seafood. Rosemary feels great not only in its native Mediterranean: a bush brought from the Crimea will take root well in the garden, and it can be moved to a pot for the winter.
Basil
Today it is difficult to imagine Greek, Italian, French or caucasian cuisine. In the Mediterranean, basil is often grown with green leaves, in the Caucasus with purple. Continuing the journey to the East, it is worth mentioning the "Japanese basil", perilla: its smell is similar to basil, but it is distinguished by a slightly sharper camphor hue. For drying, you need to choose green basil: it retains aroma much better than purple.
Thyme
The Latin name for the plant thymus comes from the Greek thymiama (incense), since the ancient Hellenes used it as an incense incense in temples dedicated to Aphrodite. The creeping semi-shrub with small leaves has many more names: thyme, Bogorodskaya grass, incense, pineapple, lemon flavor ... The thing is that the thyme family is quite branched. Creeping thyme is used as a seasoning for meat, fish or the basis for fragrant medicinal tea. Cumin thyme goes great with garlic and wine. A more delicate lemony fine seasoning for fish, seafood and sweet dishes. Thyme is harvested by cutting off the shoots with a knife or scissors. The dried bouquet is stored in a linen bag or in a glass jar.
Savory
Savory and thyme are not synonyms, although the plants are related members of the Lamiaceae family. Savory is distinguished by a stronger peppery aroma, which is especially pronounced in combination with marjoram. The spicy-aromatic bouquet of savory is complemented by a noticeable bitterness, therefore, when independent use herbs do not grind it, but put whole leaves. Marjoram
A spice without which Provencal cuisine would be incomplete! It is used in meat and fish dishes, vegetable stews and soups. And besides this, it is loved by sausage manufacturers (it gives an appetizing smell and helps to cope with fatty foods), as well as winemakers and brewers. The strong but subtle aroma of marjoram is unstable, so when using the spice on its own, it is added to the dish before cooking.
oregano
The Slavic name of this plant, oregano, clearly indicates a strong aroma. But the Greek name oregano is still more romantic: it translates as “the joy of the mountains.” The smell of the spice is similar to marjoram, only fuller and stronger. In addition to traditional meat and fish, oregano is good as a seasoning for mushrooms, which do not have their own pronounced taste. It is best to eat only oregano leaves, without stems and flowers.
Tarragon
The herb, also known as tarragon, is a relative of wormwood. However, the successful alliance of tarragon aromatic substances practically does not carry bitterness, which makes it possible to prepare excellent infusions and lemonades from the plant. But as a seasoning for meat, tarragon must be used carefully, otherwise the bright taste of the spice will kill the rest of the ingredients of the dish. The taste of fresh and dried tarragon leaves is different. Part of the "green supply" can be dried, part put in the freezer: the same plant will give seasonings with different aromatic shades.
Sage
The popular Mediterranean spice is practically not used in Ukrainian cuisine, so the plant with fluffy and fragrant leaves is familiar to us mainly as a medicinal one. But sage is so good on a plate! It pairs deliciously with garlic and lemon zest, and this mixture, in turn, with fish and poultry. In cooking, it is better to use fresh sage shoots to take out after cooking. Crushed dry sage in the finished dish can be too bitter.
Chicken in Provence herbs
- Chicken 1.5 kg
- Onion 2 pcs.
- Garlic 3-4 cloves
- Tomatoes 2 pcs.
- Olives 200 g
- White wine 100 g
- Provence herbs 2 tsp
- Olive oil and butter
- Salt pepper
Divide the chicken into portions, season with salt and pepper, fry for olive oil until golden brown. For flavor, add a little butter and fry the meat for a few more minutes. Then pour white table wine into the pan and let it evaporate.
In another pan, fry the sliced \u200b\u200bin half rings onion until translucent, add chopped garlic (pre-remove the core of the clove), olives and Provence herbs. When the onion and garlic are lightly browned, put the chopped tomatoes without skins and seeds, simmer the vegetables for 5 minutes.
Mix chicken with vegetables, simmer over low heat for 10-15 minutes. Garnish with fresh herbs when serving.
