When it comes to bowel health and our microbiota, what we add to our diet is just as important as the ingredients and foods we should avoid. And when it comes to pleasure in food, how we prepare our food makes all the difference! My idea with this post is to present some herbs and spices that I use frequently and that have numerous benefits for our health! You can enjoy these benefits by simply including them regularly in your routine and in a very simple way! Ah! If for you this intestinal and microbiota health talk is something you don’t know, it’s super worth reading the post of microbiota it’s from FERMENTED GUIDE.
In addition, natural seasonings are a great alternative to make dishes even tastier and a simple and practical way to vary the flavors, preventing your meals from falling into the same! This trick works very well for Food Prep, if you still don’t know my course, click here And see how you can simplify your meals efficiently, saving time and $!
How to have fresh herbs at home longer?
The ideal but less likely answer to becoming a reality is to have a vegetable garden at home. I know that, like me, not everyone can have the vegetable garden they would like at home, for the sake of space, time and even lack of practice. But that doesn’t mean that it’s not possible to have one or another herb that you like the most in a vase on the porch, in the garden..etc! Some plants like mint, basil, rosemary don’t require as much space to grow and develop easily. However, if this is not a viable option for you, the good news is that it is increasingly easy to have access to fresh and quality products. Nowadays in several markets and fairs of natural and organic products it is possible to find fresh herbs planted in pots with soil or freshly harvested.
Herbs in pots with water in the fridge
to ensure that the herbs remain fresh for longer and as a consequence
NCIA With greater bioavailability of nutrients and tastier, I keep those that are in the pot in an airy place and I cut it according to the need for use. Eventually they will dry, but keeping the soil moistened it is possible to guarantee fresh herbs for up to 3-4 weeks. The ones that come cut, my tip is to kill them with the stems submerged in the water, I usually use a glass bottle, I cover with a plastic bag and keep it in the fridge. It is important to change the water every 2-3 days and remove those leaves that are no longer cool, so it is possible to have fresh herbs for up to 2 weeks.
dried herbs
And finally, we know that it is not always possible to have all the variety of herbs that we would like available and fresh, for these cases and for some specific seasonings the best option is to bet on dehydrated/dry options. Cale check that no other ingredient has been added and at the time of use you will notice that the amount needed to season is less compared to fresh herbs.
Herbs x Industrialized Spices
Herbs are a great option to replace ready-made seasonings that unfortunately, for the most part, are loaded with sodium and other substances that can harm our health. I have no doubt that the right herbs and spices make all the difference on a plate. Next I will talk a little bit about the herbs I use most often and which preparations I use.
In addition, herbs and spices have various properties Which are beneficial to our health, such as: antioxidant action when fighting free radicals and preventing premature aging, improving our immune, cardiovascular and can also contribute to blood pressure control.
my favorite spices
Basil – The famous Italian seasoning is practically in all current cuisines, that’s because its smooth flavor goes very well with different preparations! It looks excellent in pesto, in white meats, combined with fruits (such as raspberries and strawberries), bruschettas, pizzas, homemade tomato sauces… and so on! If you are going to use the fresh herb, the tip is to add it at the end of the cooking so as not to ruin the flavor. And another tip is whenever possible to opt for fresh grass, in the case of basil it makes a lot of difference in the flavor!
Coriander – One of my favorite spices, without a doubt! I like to include in my salad bowls, soups, sandwiches, tortillas..in short! In just about everything! With a striking flavor, not all people like it, but I encourage you to try it. I like to buy fresh and store in the fridge, the indicated amount of use varies greatly depending on the taste.
Mint – One of the most refreshing herbs there is! I love mint for its very versatile option: it can become a great fresh tea for a late afternoon, it leaves the smoothies with a very special taste, it goes well in salads and even soups! For those who consume meat, it goes very well with lamb cuts and also with the traditional kibe. Another positive point of this herb is that it is very easy to find it fresh and there is not much mystery to cultivate it at home.
Rosemary – An herb with a striking flavor, widely used in European cuisines to season meats, various roasts, focaccia and some flavored breads. You can also use rosemary stalks to grill vegetables, it tastes delicious! The rosemary concentrates its flavor more when it’s dehydrated. In this case, when using fresh herb it is recommended to use a smaller amount. Another way to use rosemary is to flavor a good olive oil: just put 2-3 sprigs of the herb in the oil bottle, after a few days it will be possible to feel the difference in the flavor.
Sage – A herb not as common as the others, with a slightly spicy flavor makes a good pair with meats in general (veal, pork, duck…). In addition, it is a good seasoning vegetables, and just put a few leaves together with the vegetables and take it to the oven, or sauté in the frying pan, for example). And who has never seen the classic \”Burro & Salvia\” in Italian restaurants? which is nothing more than a sauce made from butter and fresh grass.
dill – Also called dill, it is widely used in Scandinavian and Eastern European cuisine. Who has never seen a plate of smoked salmon with some green leaves on top?! The herb has a very striking flavor and I prefer to use fresh herb, I think the dehydrated herb ends up losing a lot of flavor in this case. A great seasoning for fish in general and goes well with cheeses or pâtés. Tip: put some dill leaves in vegan cheeses, it looks amazing!
Oregano – Much found in Mediterranean cuisines, Mexican and pizza, of course! One of the few herbs that dry well, so it’s easier to find dry oregano than fresh. If you find the fresh, usually half the amount will be enough to season, as its flavor is more concentrated. I usually use it when I prepare pizzas, tomato sauces and in soups.
Ginger – Without a doubt, ginger is among my favorite spices! Its peculiar and spicy flavor makes a difference in both sweet and savory preparations. How much will I use it in recipes for cookies, cakes or breads, I prefer to use powder. For smoothies or soup I prefer to use the fresh root and liquefy. Ginger is a great option for teas too, in this case I use the fresh root too!
turmeric – Like ginger, I usually put turmeric in the most diverse preparations. Its flavor may be a little intense for some people and in this case the ideal is to use it in smaller quantities and in preparations that its flavor is softened by the other ingredients and seasonings. I always have powder at home and very often the fresh root and according to the preparation I choose the best form. For cake and soup recipes, I prefer to use powder and for smoothies I prefer fresh.
*Tip: Always combine the use of turmeric with a pinch of black pepper, so the Curcumin absorption is optimized.