02
sep
2016

fennel

The health benefits of fennel include relief from anemia, indigestion, flatulence, constipation, colic, diarrhea, respiratory disorders, menstrual disorders, and its benefits regarding eye care. Fennel, which has the scientific name Foeniculum Vulgare Miller, or its essence, is widely used around the world in mouth fresheners, toothpastes, desserts, antacids and in various culinary applications.

It originated in the Mediterranean and those cultures have long used it for culinary and medicinal reasons. It has not been spread and naturalized as an herb around the world, but still primarily grows in coastal climates and on riverbanks. It is also one of the main components of the alcohol absinthe, although the plant does not have hallucinogenic properties.

Wild fennel was transplanted, cultivated and cherished by early Greeks and Romans. The mythologies of both cultures regarded it as a gift from the gods due to its medicinal and culinary properties.

Today, fennel is a main component of Italian and French cooking. It is used in the popular eating plan known as the Mediterranean Diet, and is cultivated in the United States, France, India and Russia.

30
dec
chicken-liver-pate

Chicken liver pate

Chop the onion, the carrot and the celery. Cook it in a pan with oil salt and pepper, util it will be light brown. Add chicken liver in chunks and cook it slowly adding wine or winsanto. After 15 minuts cooking, add the anchovy fillets and capers than mix everything and chop it in the meat grinder. After that put the patè in the pan again and cook it for 10 minuts, adding 2-3 big spoon of vegetable broth. Add the butter, salt and pepper as needed, and stir. The chicken liver patè is ready to...

03
sep
vitamins-e-and-d

Vitamins E and D

Vitamin E is found in wheat germ, vegetable oils, legumes and pescce.
Is used against neurological disorders, cardiovascular, against premenstrual syndrome.
Promotes skin health.

We recommend a good soup at least once a week.

Vitamin D is found in fortified milk and fish.
The primary biological function of vitamin D is to maintain normal levels of calcium and phosphorus in the blood and promotes the absorption of calcium, helping to form and maintain strong bones and teeth growth.
Stimulates...

19
may
aloe-vera

Aloe vera

Aloe vera is a succulent plant species of the genus Aloe. It grows wild in tropical climates around the world and is cultivated for agricultural and medicinal uses. Aloe also is used for decorative purposes and grows successfully indoors as a potted plant.

The cosmetic and medicinal value of the plant is debated. It is found in many consumer products

Aloe vera is a stemless or very short-stemmed succulent plant growing to 60–100 cm (24–39 in) tall, spreading by offsets. The leaves are...

14
sep
myrrhis

Myrrhis

Also known as Myrhh, this is grown in the garden both as an herb and flowering perennial. Foliage is bright green and almost fernlike in appearance, with a strong flavor and smell of sweet licorice. Large umbels of tiny white flowers appear in early summer, followed by shiny black seeds. Prune back hard after flowering to rejuvenate the leaves. Excellent for specimen effect in the June border. Seeds may be used to propagate, but must be sown immediately when fresh, in late summer.

Myrrhis...

26
jan
arctium-lappa

Arctium lappa

Arctium lappa, commonly called greater burdock, gobō, edible burdock, lappa, or beggar's buttons, is a Eurasian species of plants in the sunflower family, cultivated in gardens for its root used as a vegetable. It has become an invasive weed of high-nitrogen soils in North America, Australia, and other region

It prefers a fresh, worked soil, rich in humus, and should be positioned in full sunlight. Burdock is very reactive to nitrogen fertilizer. Propagation is achieved through sowing the...

25
mar
la-zuppa-di-farro-del-mulino

La zuppa di Farro del Mulino

Zuppa di Farro

Ingredients ( for 6 people):

• 200 gr. spelt
• 1 carrot
• 1 onion
• 4 ptomatoes
• 1 cellery stalk
• pecorino cheese
• toasted bread
• vegetable broth
• olive oil
• salt and pepper

Finely chop all the vegetables and cook them in a pan and add the vegetable broth and spelt. Let it cook slowly for 45 minutes. Bacon may be added for extra falvoring. Once the spelt is cooked, cover with grated pecorino cheese and toasted bread.

Magazine

La bottega del mulino n°1

Download