herbal remedies through medicinal herbs

Medicinal herbs

Oberornau - On the subject of "The healing power of our kitchen herbs" organized by the Catholic Circle Training Institution on 12th

June 20 clock a lecture at the parsonage Oberornau. Lies a treasure of healing herbs in our kitchen. On the topic include: sage, rosemary, thyme, lovage, parsley, chives and garlic. When is the best time to collect and harvest the herbs? Salutary effects and dosage forms of the herbs and their use in the "kitchen herbs". All these points are in the lecture of the advisor Miriam Mirz, a naturopath, addressed. tf

Worth knowing about herbs
Who wants to know more about the herbs that grow wild in the garden and in nature, should now go to the Hesse Park. By 13 clock where it starts from the museum from a



Neu-Anspach.
Who wants to know more about the herbs that grow wild in the garden and in nature, should now go to the Hesse Park. By 13 clock where it starts from the museum from a herb walk with Ulla Buddeus. She knows not only to report Sector, but also knows the mystical stories of the plants. It is only the entrance to the museum to pay (adults € 6).

Anyone who uses herbs, needs no flavor

Aroma Kitchen - Who cooks with fresh herbs, health conscious can do without salt and fat

| | English classics: mint sauce blends well with grilled lamb chops. Photos: Andrea Warnecke

Fresh herbs bring in the food. With its aromas of anise and lemon give many dishes the last whistle. Who wants a change in his kitchen, as the top chef Cornelia Poletto from Hamburg should opt for a "heavy herbal aroma cuisine '. Even a healthy diet for the sake of: herbs can replace salt, pepper and fat.
In her cooking school a over and over stocked with herb pots wall clearly shows how important are the green flavors wonders for Poletto: ". Always provide the final icing on the cake" Be it the classic Italian Caprese with tomatoes and mozzarella basil with his " wonderful flavor. " Or the lamb finally added fresh rosemary or thyme. The TV chef says as of a herb salad with "fromage blanc", a type of cheese from France. "This is fresh and wholesome."
"When herbs can observe a boom," said Daniel Rühlemann of the same herb gardening in Horstedt near Bremen. In German kitchens not only parsley and chives, but also variants of basil, thyme, mint, and more are now in demand. Increased supply in the commercial Poletto sees as an indication of more conscious cooking: "People know by now, I need no flavor. They know that they bring in enough flavor with herbs. "With their fragrance and flavor herbs give the food an individual touch. "They not only replace salt and pepper, but you can also dispense fat," says Carol Reich of Dr. Oetker Verlag.
Do not let scare, but try
The new variety, however, the question often arises: What goes with what? "Do not be shy, but try," advises Empire. In principle, anything is possible, says cookbook author Karin Wittmann Schwangau: "But there are combinations that blend well and those that are less well together. My tip: The herb first time solo use to meet his taste and then combine with his favorite ".
Pronounced soloists are basil, dill, mint and sage. Mainly mint brings freshness and lightness to the meal. Who adds the recommendation of Cornelia Poletto finally the asparagus risotto some chopped mint, which conjures up the rather heavy dish of rice, broth, asparagus, parmesan and butter a surprising freshness. Strawberry and a sprig of mint, lightly pressed, makes for a refreshing effect in the water carafe.
Good team players are often plants from the same region, for example, Mediterranean herbs, says Wittmann. Some have come as a mixture in the trade as the classic "Herbes de Provence" from savory, marjoram, lavender, oregano, rosemary and thyme. The "fines herbes", a mix of fine herbs, traditionally consist of tarragon, chervil, parsley and chives. Top chefs season with fresh, finely cut leaves sauces, dips, soups, egg dishes and vegetables. In the Frankfurt "Greece Soß" to asparagus or boiled beef include borage, cress, chervil, parsley, salad burnet, sorrel and chives. There are also variants with dill, tarragon and lemon balm.
In general, herbs are used as fine flavor. The main role they rarely occupy - for example creamy garlic and watercress soup. Basically, herbs should not mask the flavors of each main ingredient, but complementary. Especially with very aromatic copies as laurel or rosemary is a danger that it becomes too much fast, warns Wittmann. Unless the flavor should be in the foreground, such as with laurel or rosemary potatoes from the oven.