10
oct
2016

dill

Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. "Dill" is a Germanic word whose origin is unknown.

Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are widely used as herbs in Europe and central Asia.

Like caraway, the fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht and other soups, as well as pickles (where the dill flower is sometimes used). Dill is best when used fresh as it loses its flavor rapidly if dried; however, freeze-dried dill leaves retain their flavor relatively well for a few months.

Dill seed, having a flavor similar to caraway but also resembling that of fresh or dried dill weed, is used as a spice. Dill oil is extracted from the leaves, stems and seeds of the plant. The oil from the seeds is distilled and used in the manufacturing of soaps.

Dill is the eponymous ingredient in dill pickles: cucumbers preserved in salty brine and/or vinegar.

In central and eastern Europe, Scandinavia, Russia and Finland, dill is a popular culinary herb used in the kitchen along with parsley. Fresh, finely cut dill leaves are used as topping in soups, especially the hot red borsht and the cold borsht mixed with curds, kefir, yoghurt, or sour cream, which is served during hot summer weather and is called okroshka. It is also popular in summer to drink fermented milk (curds, kefir, yoghurt, or buttermilk) mixed with dill (and sometimes other herbs).

24
mar
homemade-deodorant

Homemade deodorant

There are DIY solutions, made with all-natural ingredients, ensuring armpits fresh and smelling. They are fast and very simple to prepare.
The deodorant more healthy and simple is the bicarbonate based: thanks to its Ph basic it fights odors and, being natural, does not prevent the normal skin transpiration.
You can opt for a spray solution, a cream or stick depending on your preference.

This is a preparation mode for a deodorant spray:

Fill a glass with water and baking soda
stir until the...

22
oct
la-firenze-de-i-medici
06
dec
amaranth

Amaranth

Amaranthus, collectively known as amaranth, is a cosmopolitan genus of annual or short-lived perennial plants. Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. Most of the species from Amaranthus are summer annual weeds and are commonly referred to as pigweed

Amaranth greens are a common leaf vegetable throughout the tropics and in many warm temperate regions. See Callaloo

Cooked amaranth leaves are a good source of vitamin A, vitamin C, and...

23
oct
pimpinella

Pimpinella

The Pimpinella plant genus consists hardy annual herbs that reach from 45 to 90 cm in height.

Some common names for Pimpinella include Aniseed and Anise.

Aniseed blooms in the summer with umbels of tiny white flowers and plants are converted for their seeds; these should be harvested once they begin to turn gray and loosen easily from their coats.

An essential oil is obtained from the seed, used in perfumery, tooth pastes, medicinally and as a food flavouring.
The powdered seed can be used...

21
nov
scrub-viso-naturale
31
oct
tarragon

Tarragon

Tarragon (Artemisia dracunculus) is a species of perennial herb in the sunflower family. It is widespread in the wild across much of Eurasia and North America, and is cultivated for culinary and medicinal purposes in many lands

Tarragon has an aromatic property reminiscent of anise, due to the presence of estragole, a known carcinogen and teratogen in mice.

Tarragon is one of the four fines herbes of French cooking, and is particularly suitable for chicken, fish and egg dishes. Tarragon is...