Ingredients that should not be missing from the kitchen
What ingredients do you use in the kitchen? What ingredients do you like when you season your dishes? We need an infusion of health, with the sun appearing at first shy, then with more courage and spilling the joy of seeing the vegetables and greens that are barely green.
Spring is reborn and we with it, we are bound by the rhythm of nature. Spring is synonymous with greenery, no matter what color or name it bears: onions and garlic, nettles,sage and lobe, decoy, salad,dill and parsley. Without restrictions in the diet, from a nutritional point of view, these ingredients of spring, abound in vitamins and antioxidants, beneficial for detoxifying the body.
Parsley
Fresh parsley is used in salads or cooked in stews, sauces and soups. Its aroma is much stronger if we cook it. It’s good to always have a parsley link at hand. It can be used alongside other greens (dill, tarragon, rosemary, coriander).
It can be a substitute for basil for a local version of pesto sauce. Its flavor matches chicken, fish and pork. It will last in the fridge for about 7 days. Dry parsley loses its flavor, so it makes no sense to try preserving it this way. It can be stored in the vegetable drawer of the refrigerator and we use it to garnish steaks or puree.
The apple
The dill with its thin leaves is delicious especially if it accompanies new boiled potatoes and then sprinkled with olive oil. Its aroma is best highlighted when combined with fish: salmon, mackerel, herring and tuna. It also matches chicken, pork and tomatoes. It’ll last up to three or four days. It is good to store it in the vegetable drawer of the refrigerator in a plastic bag or in a damp towel.
Like parsley, it makes no sense to be dry because it loses all its flavor. The dill is used as a principal ingredient for flavouring pickles. Use this plant with confidence with healing effects. Beyond the unmistakable aroma, dill is also appreciated for its therapeutic value.
Lemons
How would we do without lemon? It appears sliced in teas and cocktails, is served alongside fish or seafood, stops oxidation of sliced fruits or vegetables and amplifies the sweet taste of tropical fruits.
Although lemon juice is highly appreciated, its aromatic peel tends to be neglected. If we want to get more lemon juice, we don’t have to put them in the fridge, plus a bowl of lemons on the kitchen table gives the room charm.
Full of vitamin C,lemons are beneficial to the body. Naturally the lemon peel is not glossy. Fruits available in stores are covered with a fine wax film. If we need lemon peel, we wash the fruit very well under cold running water with a brush. This process will remove much of the wax.
