20
jun
2016

basil

Basil is an essential element in different cuisines.
Its leaves give a lively flavor to dishes and it's fine for sautéed dishes, salads or sauces.

Very widespread in European and Asian cuisine.
Basil was once used by farmers against colds, inhaling the aroma that was created by soaking the dried leaves in a bowl of boiling water.

17
nov
rosemary

Rosemary

Rosemary is an herb in the mint family. It is a small evergreen shrub, Rosmarinus officinalis, whose 1-inch leaves resemble curved pine needles.

Rosemary is native to the Mediterranean.

Rosemary's assertive flavor blends well with garlic to season lamb roasts, meat stews, and marinades. Rosemary also enlivens lighter fish dishes, tomato sauces, and vegetables. Melt butter with Rosemary to dress freshly steamed red potatoes and peas or a stir-fried mixture of zucchini and summer squash. Crush...

11
jul
lamponi
29
aug
myrtle

Myrtle

The fruits have an aromatic perfume and are often used as a venison dishes.

The leaves are used to flavor and spicy dishes and seafood; used dried for flavoring syrups or sauces.

The flowers are sweet and are used in salads.

26
sep
catnip

Catnip

Nepeta cataria is cultivated as an ornamental plant for use in gardens. It is also grown for its attractant qualities to house cats and butterflies.

The plant is drought tolerant and deer resistant. It can be a repellant for certain insects, including aphids and squash bugs.

Nepetalactone is a mosquito and fly repellent. Oil isolated from catnip by steam distillation is a repellent against insects, in particular mosquitoes, cockroaches and termites.

Catnip contains the feline attractant...

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...

23
sep
thai-basil

Thai basil

Thai basil is a type of basil native to Southeast Asia that has been cultivated to provide distinctive traits. Widely used throughout Southeast Asia, its flavor, described as anise- and licorice-like and slightly spicy, is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil has small, narrow leaves, purple stems, and pink-purple flowers.

Thai basil is a tender perennial but is typically grown as an annual. As a tropical plant, Thai basil is hardy only...

Magazine

La bottega del mulino n°1

Download