05
dec
2015

horseradish

Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family (which also includes mustard, wasabi, broccoli, and cabbage)
The plant is probably native to southeastern Europe and western Asia.
The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes. Grated mash should be used immediately or preserved in vinegar for best flavor. Once exposed to air or heat it will begin to lose its pungency, darken in color, and become unpleasantly bitter tasting over time.

Cooks use the terms "horseradish" or "prepared horseradish" to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color. It will keep for months refrigerated but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as "horseradish greens", which have a flavor similar to that of the roots

19
apr
water-kefir

Water Kefir

Water kefir is a probiotic drink slightly alcoholic and fizzy, obtained from the fermentation of grains of kefir. There are two types of kefir: kefir milk and water kefir.

The water kefir is a great probiotic drink suitable for vegetarians and vegans. Also, it does not contain gluten and is also suitable for consumption by celiac. By virtue of its water kefir ferments works by rebalancing the intestinal flora, stimulates the intestinal immune system with beneficial effects on the immune system...

03
jan
shampoo-fai-da-te
10
oct
dill

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...

18
jul
chives

Chives

Chives is the common name of Allium schoenoprasum.

A perennial plant, it is widespread in nature across much of Europe, Asia and North America

Chives are grown for their scapes, which are used for culinary purposes as a flavoring herb, and provide a somewhat milder flavor than those of other Allium species. The smallest and most delicate member of the onion family, chives are a popular herb used in European cookery. They have long, thin green blades that are hollow inside. They have a mild,...

23
nov
hyssop

Hyssop

Hyssopus officinalis or hyssop is a herbaceous plant of the genus Hyssopus native to Southern Europe, the Middle East, and the region surrounding the Caspian Sea. Due to its properties as an antiseptic, cough reliever, and expectorant, it is commonly used as an aromatic herb and medicinal plant

The perennial plant hyssop is native to the Mediterranean region and is considered a holy plant. During the time of the Romans, this herb was used against the plague, as a disinfectant and for treatment...

18
jun
herbal-tea-of-absinthe

Herbal tea of Absinthe

Dried and crushed Absinthe, hot water, sugar as taste.

Digestive and bitter herbal tea. Need to know how to measure out the amount infused wisely to avoid a preparation absolutely undrinkable. Use no more than 1/4 of a teaspoon of chopped and dried grass or a green leaf per cup of water. With these proportions bad taste is pleasant and sugar is even more acceptable. A small cup of BREW after meals is great for good digestion.

Wormwood is also used to combat fleas, dog garden scale insects...

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