26
sep
2016

thyme

The thyme group of herbs is aromatic, versatile, and plentiful -- over fifty varieties are judged beneficial for culinary or garden uses.

When cooking with thyme be sure to add it early in the process so the oils and flavor have time to be released. This herb is great when used fresh, and goes well in many typical southern Italy pasta sauces which often feature peppers and eggplants. Thyme also is a great complement for many vegetables, including tomatoes and roasted potatoes. Many grilled and oven roasted fish recipes, such as spigola (sea bass) ortriglie al forno (mullets), call for thyme. For roasted and grilled meats, thyme marries well with sage and rosemary. When you grill, you can get great results if you marinate the meat for a few hours before grilling with those three herbs (thyme, sage and rosemary), along with good quality Italian olive oil and pepper. Thyme is often used in stocks and stews - it is an essential component of the bouquet garni and herbes de Provence that are often used in Italian cooking - and in aromatic oils as well.

The essential oil of common thyme (Thymus vulgaris) - usually referred to as "oil of thyme" - contains 20-54% thymol. Thymol belongs to a naturally-occurring class of compounds known as "biocides" (substances that can destroy harmful organisms). When thymus is used alongside other biocides, such as carvacrol, it has strong antimicrobial attibutes. Scientists at the University of Manitoba, Canada, wrote in the International Journal of Food Microbiology3 that thymol can reduce bacterial resistance to common drugs such as penicillin.

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,...

02
jan
angelica-herb

Angelica herb

Angelica is used extensively in herbal medicine. The main constituents of Angelica are volatile oils, valeric acid, angelic acid, angelicin, safrole, scopoletin, and linoleic acid, making it useful in the treatment of fevers, colds, coughs, flatulent colic and other stomach disorders. A medicinal infusion made from stems, seeds, and root is carminative, diaphoretic, emmenagogue, sedative, stomachic and tonic. Angelica is used for obstructed menses and should not be taken in large quantities by...

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...

05
oct
lemon-balm

Lemon balm

Lemon Balm was dedicated to the goddess Diana, and used medicinally by the Greeks some 2,000 years ago. In the Middles Ages lemon balm was used to soothe tension, to dress wounds, and as a cure for toothache, skin eruptions, mad dog bites, crooked necks, and sickness during pregnancy. It was even said to prevent baldness. As a medicinal plant, lemon balm has traditionally been employed against bronchial inflammation, earache, fever, flatulence, headaches, high blood pressure, influenza, mood...

15
jun
wine-and-sage-for-your-skin-tone

Wine and Sage for your skin tone

SAGE WINE

30 g of Sage leaves, 1 l of red wine

Put Sage to macerate for a week in red wine.
At the end of the sorted the infusion and store it in a bottles.
This wine has tonic, anti-rheumatic and digestive properties.
You should drink the infusion at least 2 times a day.

Try it with one of our organic red wines!

25
apr
red-onions-pudding

Red Onions Pudding

Cut the red onions into julienne strips and cook them in the butter. Add salt and pepper as your liking. After cooking, whisk the artichokes with the mix and add pecorino cheese, 4 eggs and cream. Mix them well. Than let it cool. Butter the molds and fill them with the mixture. Bake in a bain marie (in a pan with water) for about 30 minutes at 170 degrees.
You can make it with many other different vegetables like zucchini, with leeks, asparagus (the vegetables we have in this period)

...

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