Herbs and spices of the kitchen

By using aromatic herbs in our kitchen we can create fantastic flavours in even the simplest dishes. Herbs are used fresh or dried. The only difference is that fresh ones are used immediately and at the end of the meal, while dried ones lose some of their smell over time. For this reason they should be kept out of sunlight in boxes or jars. Some such as basil, mint, dill can also be kept in the freezer. The flavor of fresh ones can be lost by prolonged cooking so they should be added a few hours before the cooking is finished. They should be added to cold sauces, cheeses, garnishing sauces several hours before serving. The leaves are finely chopped with a pair of scissors. There are no limits to their use, but do not mix two very strong herbs, but use one strong and one or two light ones.

Aromatics with a strong taste are bay leaf, coriander, rosemary, sage.

Aromatics with a medium taste are basil, celery, dill, fennel, garlic, marjoram, mint, oregano, thyme.

Parsley is aromatic with a light taste.

Basil

Basic aromatic plant. It is mainly used fresh in all summer dishes. In summer there is always a basil on every balcony or patio.

Daphne

It took its name from a nymph who was transformed into a laurel tree to escape from Apollo. Laurel leaves are used in stews and marinades. They are always used dry and whole, without being cut into pieces.

Anonymous

Light aromatic plant is added to almost all dishes, dips, salads.

Fennel

It grows freely throughout the Greek countryside. Both the leaves and the root are used. It makes a nice pie!

Manjurana

Related aromatic plant to oregano. It has an excellent aroma. It is used fresh and dried in meat, poultry, vegetable and egg dishes, in soups, sauces, pasta dishes and rice dishes.

Spearmint

Herb with a strong aroma. It goes well with minced meat, stuffed meat and salads.

Oregano

Aromatic plant of the Greek land. It is a basic ingredient of Greek cuisine. It has a wide variety of uses in meat, poultry and vegetable preparations, as well as in soups, salads and rice dishes. The most common is the use of dried oregano.

Thrubi

It is one of the most remarkable aromatic plants. It fits in vegetable dishes, legume dishes, legumes. It is usually used in dried form.

Thyme

It has an intoxicating aroma that fits almost everywhere. It is used in soups, casseroles, bean dishes or meat preparations, and it also goes well with vegetables, especially with vegetables.ε baked potatoes.

Rosemary

Aromatic plant with a very strong taste and smell. A few sprigs are enough. Use it in roast pork and chicken. Try grilled fish with a little rosemary in its belly.