20
nov
2015

sorrel

Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel, is a perennial herb in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock. It is a common plant in grassland habitats and is cultivated as a garden herb or leaf vegetable (pot herb)

Common sorrel has been cultivated for centuries. The leaves may be puréed in soups and sauces or added to salads; they have a flavour that is similar to kiwifruit or sour wild strawberries. The plant's sharp taste is due to oxalic acid, which is mildly toxic.

Sorrel is a perennial herb in the buckwheat family (which also includes rhubarb). High in vitamin C, it was a common ingredient in medieval times, when it was eaten to prevent scurvy (citrus fruits weren’t widely available). The word sorrel is of Germanic origin, from sur, meaning sour. Its characteristic sourness comes from the presence of oxalic acid (which is also found in spinach).

There are two varieties of sorrel, both of which are edible: garden sorrel, which has pointy, arrow-shaped leaves and a bracingly tart flavor, and French sorrel which is milder, with rounded leaves

Sorrel adds a pleasantly tart note when combined with other greens in salads. Use it in place of parsley or basil for pesto, fold it into omelets, or add it to quiche. Sorrel also makes a delicious side dish for grilled fish or roasted chicken: Briefly sauté it in butter until just wilted (sorrel shrinks like crazy when cooked, so you’ll need a lot) and then sprinkle it with lemon zest and fleur de sel. Take care not to overcook it so it doesn’t lose its leafy texture and herbal aroma. If sorrel’s tang seems too assertive on its own, combine it with more mildly flavored greens like spinach or chard.

17
apr
i-gemmoderivati
18
oct
savory

Savory

Summer savory (Satureja hortensis) is the better known of the savory species. It is an annual, but otherwise is similar in use and flavor to the perennial winter savory. It is used more often than winter savory, which has a slightly more bitter flavor.

This herb has lilac tubular flowers which bloom in the northern hemisphere from July to September. It grows to around 30 to 60 cm (0.98 to 1.97 ft) in height and has very slender, bronze-green leaves.

Summer savory is a traditional popular...

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.

25
aug
lemon-aperitif

Lemon aperitif

LEMON COCKTAIL

1 dl of white rum, 2 tablespoons of lemon juice, 1 tablespoon honey, ice cubes, 3 dl of champagne/sparkling wine

Add the white rum to the lemon juice and honey, stirring vigorously, and adding a lot of ice cubes.
Fill to 1/3 of the large glasses and add 3 dl of cold champagne or sparkling wine.
Et voila a simple but refined cocktail to serve also as a pleasant aperitif.

#drink#homemade#champagne#tuscany

20
jun
basil

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.

26
nov
laurel

Laurel

the laurel, which is called "daphne" is Greek, after the nymph's name. Apollo was heart-broken at the loss of Daphne and to remember her for ever, he made the laurel the symbol of tribute to poets. The laurel became therefore the symbol of the god.

The aromatic leaf from the bay laurel tree, it is an essential component of the classic bouquet garni: parsley, thyme and a bay leaf. The bittersweet, spicy leaves impart their pungent flavour to a variety of dishes and ingredients, making bay a...

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