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Green And Spicy Crops In Your Gardens (Part 2)
Green And Spicy Crops In Your Gardens (Part 2)

Video: Green And Spicy Crops In Your Gardens (Part 2)

Video: Green And Spicy Crops In Your Gardens (Part 2)
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It should be admitted that in reality, of course, in addition to dill and parsley in our region, it is difficult to attribute any more to spices, since the original territory of their residence is located much south of the Urals, and other more northern regions. But, nevertheless, many of such southern spices, both in our harsh conditions and in the North-West region, can be grown and even get quite decent results.

The most common of these spices, and relatively simple in terms of agricultural technology, I will give in the table.

Features of agricultural technology Application
Basil of Yerevan. Annual herb It is very thermophilic and photophilous, therefore, in the garden, it should be given a sunny, calm and warm place (high ridge, greenhouse). In the shade, it withers, quickly becomes ill and loses its aroma. Young shoots are harvested at the beginning of flowering. Has a distinct peppery taste. Used with tomatoes, beans, pizza, spaghetti, sauces. It goes well with meat, fish and vegetable dishes. It is also used for pickling and preserving cucumbers, tomatoes and porcini mushrooms.
Oregano. Herbaceous perennial plant Photophilous and fairly cold-resistant. In our conditions, it very often partially blows out in winter. Collect the leaves and tops of young shoots at the beginning of flowering. Has a delicate aroma and a bitter-spicy, slightly scalding taste. It is considered the favorite spicy culture of Italian cuisine. It is added to dishes in very small quantities. Perfect with tomatoes, pizza, lamb, vegetable casseroles, sauces and rich soups.
Hyssop. Perennial herb Grows well in sunny and moderately humid areas, drought-resistant and relatively winter-hardy. In our conditions, very often in winter, the plant partially grows out or freezes out. Collect the tops of the inflorescences just before flowering. Has a bitter spicy taste. Gives a mouth-watering flavor to dishes made from peas, beans and beans. It is also used for pickling cucumbers and tomatoes.
Chervil. Annual herb Put up with shading, loves moist soil. It grows very quickly, so over the summer you can sow 2-3 times. Young leaves are collected and consumed only fresh, since when dried, the plant completely loses its delicate aroma. Has a delicate aroma of anise. It goes well with light meat, delicate fish dishes and salads. It goes well with cheese, sausage, ham and fish.
Coriander. Annual herb Photophilous and cold-resistant. Requires loose, fertile soil. They use young green coriander (it is called cilantro), which is harvested in the first half of the growing season, as well as its seeds. The seeds have a sweet-spicy taste and a strong peculiar smell. They are used in baking bread, confectionery, cheese, sausages, liqueurs and beer. Greens are added to salads and soups.
Watercress. Annual herb Photophilous, but can put up with weak shading. It is extremely hygrophilous, with a lack of moisture it enters the flowering phase and becomes completely inedible. Gather basal leaves and young shoots. Use only fresh. Has a peculiar spicy-pungent taste, slightly reminiscent of the taste of horseradish. It is used in salads, in dishes made from cottage cheese and eggs, as well as with tender meats and fish.
Lavender. Perennial herbaceous dwarf shrub Photophilous, drought-resistant and very thermophilic. In winter, lavender freezes out in our country, therefore it is grown, as a rule, in an annual culture. However, you can transfer 1-2 plants for the winter indoors, put in a bright and cold place, but protected from frost, and in the spring, propagate by cuttings and plant on the site. I prefer to grow it in a greenhouse in the summer. As for sowing seeds, you need to remember that they must undergo mandatory stratification, otherwise they will not sprout. Collect lavender flowers and leaves during the period of mass flowering. Has a strong sweetish odor and pungent taste. It is considered a favorite seasoning for meat (especially lamb), fish and vegetable dishes of southern French cuisine. It is placed in a prepared dish, fresh or dried. It goes well with rosemary.
Lovage (mountain celery). Perennial herb Very cold-resistant, in our conditions it never freezes. Prefers light fertile soils. It is quite light-requiring, although it also tolerates weak shading. Collect young leaves, but in some cases and roots. Has a bitter salty taste and smell of celery. It is widely used in the preparation of meat and vegetable broths. It is taken in very small doses. It is added to prepared hot dishes, fresh or dried. It is used to flavor some types of bread and cheese.
Lemon melissa. Perennial herb It is very light-requiring, stretches out in the shade and partially loses its extraordinary aroma. In winter, in our conditions, it very often freezes or blows out. This usually happens after two years of growing (although other options are possible). Collect the tops of the shoots before flowering. After the beginning of flowering, the taste and aroma of the herb deteriorate. Has a very pleasant lemon flavor and delicate aroma. It is used by many for brewing tea. Combines with leafy salads, vegetable sauces, soups, fish, poultry, liqueurs and summer soft drinks. It is consumed only fresh, as in dried form it completely loses its aroma and taste. When frozen, the taste and aroma are almost completely preserved.
Peppermint. Perennial herb Photophilous, although it can grow in small partial shade. Leaves and young shoots are harvested, preferably before flowering, as they have a more delicate taste. The delicate and refreshing taste of mint goes well with lamb, potatoes and legumes, as well as salads, minced meat and vegetable stews. It goes well with tea, sauces, fruit salads, ice cream, desserts, liqueurs. It is added to dishes in a very finely chopped form.
Cucumber herb (borago). Annual herb Very hygrophilous. With a lack of moisture, the leaves become coarse and tasteless, and the plant itself blooms ahead of time. Photophilous, but capable of giving a good harvest even with a little shading. The whole plant is harvested already at the stage of cotyledon leaves and when the first leaf appears. It is possible to harvest the leaves until the flower arrows appear. The leaves have a pronounced cucumber taste and aroma, and fresh inflorescences have a sweetish honey taste. It is added to various salads and vinaigrette, used as a garnish for meat, added to okroshka, soups, sauces, to fried fish, and a filling for pies. Fresh flowers are used to flavor refreshing drinks, used to flavor beer, wines, liqueurs, table vinegar.
Parsley. Biennial herb Very light-requiring. When shaded, it stretches and partially loses its aroma. Cold resistant. Annual plants winter well in our conditions and provide fragrant early spring greens. Leaves are removed from leafy and curly parsley during the entire growing season, while the roots of the root, respectively, at the end of the growing season. It has a strong, pleasant, spicy aroma. Plain leaf parsley is softer and more spicy than curly parsley. As for leafy and curly parsley, it is preferable to use it fresh (it is good to freeze for the winter). Root parsley is cooked as usual for roots. In combination with lemon balm, the aroma of parsley is significantly enhanced. It is good in any salads and soups, added to potatoes, vegetables, meat and fish.
Purslane. Annual herb Photophilous and hygrophilous enough. With a lack of moisture, the shoots become woody, and their taste deteriorates significantly. The leaves and the upper part of the young shoots are used for food, cutting off the greens shortly before flowering. A herb with a delicate salty flavor, used in salads, soups and sauces. Purslane leaves can be stewed and fried, and canned purslane is considered a good seasoning for meat dishes.
Rosemary. Perennial evergreen dwarf shrub Extremely photophilous and thermophilic. Better to grow through seedlings and in a greenhouse. In winter, in our conditions, it freezes out and therefore is often grown as an annual plant. However, you can successfully grow rosemary in the room, and transfer it to the site in the spring. Leaves are harvested throughout the growing season. It has a strong sweetish camphor smell, reminiscent of pine, and a very spicy, slightly pungent taste. It is added to dishes during cooking and in a very limited amount in the form of powder or leaves, which are removed at the end of cooking (if overexposed or exceeded the dose, rosemary can give a dish a bitter taste). It goes well with garlic and thyme. They are added to fried meat (mainly lamb and pork), fish, vegetable dishes of southern cuisine.
Celery. Biennial herb It is very cold-resistant and has a long growing season. Therefore, it is grown only through seedlings. Prefers very fertile soil with sufficient moisture (forms large root crops only with good water supply). Extremely photophilous. Roots, petioles, leaves and seeds are used as spices. It has a strong aroma and spicy taste. Added in very limited quantities. It is widely used in the preparation of vegetable soups and salads. Gives a pleasant taste to side dishes, mayonnaise, sauces, egg and meat dishes.
Creeping thyme (thyme, Bogorodskaya herb). Perennial creeping plant Prefers areas illuminated by the sun, sheltered from cold winds, easily tolerates drought. Does not tolerate severe frosts. In winter, in our conditions, it almost always freezes or grows out. Therefore, it is often bred as an annual crop. Grows well only on light fertile soils. Thyme is harvested several times per season, cutting off the tops of the shoots, preferably before flowering. It has a strong aroma and a pungent, peppermint, bitter taste. It is consumed in very small quantities and is added to food just before serving. It goes well with all fatty dishes, fried potatoes, scrambled eggs, meat fillings and hearty soups. Perfectly emphasizes the taste of soups from beans, lentils and peas, sauces and salads (potato, beetroot). Compatible with tomatoes, bell peppers, eggplant, liver, pizza and seafood.
Caraway. Biennial herb Very cold-resistant, overwinters well in the ground. Demanding light and moisture, prefers loose fertile soils. Gather young leaves (one of the first types of greenery, which is very valuable in early spring) and seeds. The seeds give the dishes a pleasant aroma and a bitter-spicy taste. Add to salads (beetroot, cabbage, cheese) and soups (potato, mushroom). Improves the taste of pork, lamb, boiled fish, crayfish. Seeds are also used for flavoring bakery and confectionery products, for flavoring cheeses, for canning and pickling cucumbers, tomatoes, cabbage. Greens are used in early spring salads.
Dill. Annual herb Cold-resistant and light-requiring. It prefers very fertile soils, on poor soils it grows rough, slightly leafy and fades early. Leaves, stems and flowers are harvested throughout the growing season. Young and fragrant dill greens go well with almost any dish: salads, soups, vegetables, meat and fish. Seeds and inflorescences are used in the preparation of canned vegetables. Most often added to tomatoes, cucumbers, salad, potatoes, boiled fish, eggs, seafood.
Fennel. Perennial herb It belongs to very early maturing and fast growing crops. Very picky about growing conditions. Prefers sunny, wind-protected areas with fertile and sufficiently moist soils. Put up with a little shading. In winter, in our conditions, plants freeze out, therefore in the Urals they are grown as an annual crop. Young leaves and seeds are collected. Has a pleasant sweetish-spicy aniseed taste and smell. It is consumed in limited quantities and only fresh (seeds can also be used in dried form) in dishes made from fish, cottage cheese, lamb and cucumbers. Fennel leaves and petioles are used for preparing salads, soups, vegetable and meat dishes. Stems with fennel leaves are used for pickling vegetables, especially cucumbers. The roots are used stewed, seeds - in marinades and flour products.
Garden savory. Annual herb Cold-hardy, photophilous, it is possible only on fertile light soils. Greens are harvested at the budding stage (in this case, the aroma is stronger and lasts longer) or at the beginning of flowering, cutting off at the height of the branching of the stem. Possesses the finest aroma and peppery taste. Shows its taste only when cooking. In this case, the plant should be removed from the dish before serving. It is considered a classic spice for all legume dishes. It is added to thick soups (especially fish soups). It is used for canning cucumbers and pickling cabbage. It is added for the preparation of mushrooms, boiled and fried fish, steaks, cutlets, fried potatoes, cauliflower, meat stew.
Sage. Perennial shrub. It is very thermophilic, and therefore freezes in our zone in winter. Therefore, you have to grow it as an annual plant and only through seedlings. Drought-resistant, absolutely does not tolerate excess moisture. It develops well only in light, fertile and lighted areas. Leaves are harvested throughout the growing season. It has a strong camphor-like aroma and a bitter, slightly astringent taste. Used in very small quantities. It is added to fish (including fish salads), liver, and legumes. Combines with lamb, veal, pork, offal, ham, omelet. They are used to season salads, soups, vegetables, poultry, sweet dishes. In Italy, this spice is combined with rosemary. Sage gives grated cheese and pie fillings a spicy aroma.
Sorrel. Perennial herb Cold resistant. It develops well both on neutral and acidic fertile soils. Transferring shading. Sometimes it freezes in winter. Harvest the leaves before flowering. It is used boiled in soups and sauces, and fresh in salads, egg and potato dishes.
Tarragon (tarragon, tarragon wormwood). Perennial herb Tarragon grows both in the sun and in light shade. Not picky about the soil. Collect young leaves and non-lignified shoots both before flowering and at the beginning of it. It has a pleasant spicy scent and a refreshing slightly aniseed flavor. It is consumed in extremely limited quantities. It is used for canning cucumbers, making mushrooms, cauliflower, asparagus, tomato dishes, beans, veal, lamb and omelet. It goes well with jellied dishes, salads, boiled fish, liver and crabs. It is also added to poultry, potato soup, chicken and meat broths.

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