They say that the air of the province of Provence is so generously filled with the bright aromas of herbs that even those who were indifferent to gastronomy are ready to take up cooking! The cuisine of Provence is the most spicy of all the regional culinary trends that have developed in the country, a trendsetter in culinary fashion. Thyme, savory, basil, rosemary, tarragon, sage, oregano, marjoram. Each of these herbs has its own character, and together they merge into a single unique bouquet, known throughout the world as Herbes de Provence.
Rosemary
The shrub with the poetic name “sea dew” is the most “arrogant” of the herbs included in the Provencal bouquet: a very rich resinous-coniferous aroma is carried by dense, almost needle-like leaves. When dry, they retain their aroma just as well. Therefore, rosemary is added very carefully to prepared dishes and spicy mixtures so as not to overwhelm the other flavors. But for lamb and game, especially in the company of garlic, it becomes an excellent addition. The aroma of the plant is also interesting in combination with cheeses and grapes. And the woody shoots turn into wonderful “skewers” for grilling fish or seafood. Rosemary feels great not only in its native Mediterranean: a bush brought from Crimea will take root well in the garden, and for the winter it can be moved into a pot.
Basil
Today it is difficult to imagine Greek, Italian, French or Caucasian cuisine without the herb, nicknamed “royal” by the Greeks. In the Mediterranean, basil with green leaves is most often grown, in the Caucasus with purple leaves. Continuing our journey to the East, it is worth mentioning the “Japanese basil”, perilla: its smell is similar to basil, but it is distinguished by a slightly sharper camphor shade. For drying, you need to choose green basil: it retains its aroma much better than purple.
Thyme
The plant's Latin name thymus comes from the Greek thymiama (incense), as the ancient Hellenes used it as an incense in temples dedicated to Aphrodite. The creeping subshrub with small leaves has many more names: thyme, Bogorodskaya herb, incense, boron pepper, lemon scent... The thing is that the thyme family is quite branched. Creeping thyme is used as a seasoning for meat, fish or as a base for fragrant medicinal tea. Caraway thyme goes great with garlic and wine. More delicate lemon is a subtle seasoning for fish, seafood and sweet dishes. Thyme is prepared by cutting off the shoots with a knife or scissors. The dried bouquet is stored in a linen bag or in a glass jar.
Savory
Savory and thyme are not synonymous, although the plants are related representatives of the Lamiaceae family. Savory has a stronger peppery aroma, which is especially pronounced in combination with marjoram. The spicy aromatic bouquet of savory is complemented by a noticeable bitterness, so when using the herb on its own, do not grind it, but add whole leaves. Marjoram
A spice without which Provençal cuisine would be incomplete! It is used in meat and fish dishes, vegetable stews and soups. And besides this, it is loved by sausage producers (it gives an appetizing smell and helps cope with fatty foods), as well as by winemakers and brewers. The strong but subtle aroma of marjoram is unstable, so when using the spice on its own, it is added to the dish before cooking.
Oregano
The Slavic name for this plant, oregano, clearly indicates a strong aroma. But the Greek name for oregano is still more romantic: it translates as “the joy of the mountains.” The smell of the spice is similar to marjoram, only fuller and stronger. Besides traditional meat and fish, oregano is good as a seasoning for mushrooms, which do not have their own distinct taste. It is best to use only oregano leaves for food, without stems or flowers.
Tarragon
The herb, also known as tarragon, is a relative of wormwood. However, the successful alliance of aromatic substances of tarragon practically does not contain bitterness, which makes it possible to prepare excellent infusions and lemonades from the plant. But tarragon must be used carefully as a seasoning for meat, otherwise the bright taste of the spice will overwhelm the other components of the dish. The taste of fresh and dried tarragon leaves is different. Some of the “green supply” can be dried, some put in the freezer: the same plant will produce seasonings with different aromatic shades.
Sage
The popular Mediterranean spice is practically not used in Ukrainian cuisine, so the plant with fluffy and fragrant leaves is known to us mainly as a medicinal one. But sage tastes so good on a plate! It goes deliciously with garlic and lemon zest, and this mixture, in turn, with fish and poultry. In cooking, it is best to use fresh sage shoots to remove after cooking. Chopped dry sage in the finished dish may taste too bitter.
Chicken in Provençal herbs
- Chicken 1.5 kg
- Onion 2 pcs.
- Garlic 3-4 cloves
- Tomatoes 2 pcs.
- Olives 200 g
- White wine 100 g
- Provençal herbs 2 tsp.
- Olive oil and butter
- Salt pepper
Divide the chicken into portions, season with salt and pepper, fry in olive oil until golden brown. Add a little for flavor butter and fry the meat for a few more minutes. Then pour white table wine into the pan and let it evaporate.
In another frying pan, fry the cut into half rings onion until translucent, add chopped garlic (remove the core of the clove first), olives and herbes de Provence. When the onions and garlic are slightly browned, add chopped tomatoes without skins and seeds, and simmer the vegetables for 5 minutes.
Mix chicken with vegetables, simmer over low heat for 10-15 minutes. When serving, garnish with fresh herbs.
It's no secret that many non-professionals can easily get confused by the variety of different spices on the shelves. There are cases when seasonings that seem to be similar in taste and aroma have different names. This happened with thyme and thyme.
In various sources you can find a variety of information telling about the true origin of these herbs. In fact, thyme and thyme are the same plant, which is the basis of the famous seasoning.
What's the difference between thyme and thyme?
Like any plant, thyme has many varieties and types. Depending on the location, soil, humidity and amount of sunlight, plants that look different from each other may grow. The two most common types of thyme are:
- common thyme;
- creeping thyme.
It is the creeping subspecies that is commonly called thyme. Unlike ordinary thyme, creeping thyme grows better in dry soils and is more actively used for medicinal purposes. The leaves of the thyme plant contain many beneficial properties. essential oils, which are used both in pharmacology and in folk medicine, and for cosmetic purposes.
Among the most beneficial properties of thyme are:
- Antiseptic effect.
- Anti-inflammatory effect.
- Calming effect.
- Painkiller.
What is another name for thyme, basil or thyme?
Similar confusion with the names of plants and spices occurred due to the many different languages in the same country in the past. If we consider the common name for thyme, basil and thyme, we can find more than a dozen different options.
As a rule, thyme is most often confused with caraway seeds, although these are two completely different plants that are not similar in taste or aroma. The differences are so striking that even a non-specialist, seeing two spices, will not be able to confuse them.
Thyme is also often called savory. Again, this is incorrect, since these are two different cultures. Savory has a more spicy and sweetish taste. However, it is not customary to eat it fresh. Immediately after collection, the plant is dried and ground into powder.
In many ways, the taste of a plant depends not only on the variety, but also on the place where it grew. So basil or thyme, which grew in Central Asia, will be radically different in appearance and taste qualities from a plant native to Europe. The best way to tell the difference between different varieties is to try several varieties. Each region is famous for its seasonings and sauces that are prepared from them.
Thyme and thyme during pregnancy
You need to be especially careful when choosing seasonings, spices and sauces during pregnancy. The reason is that many natural ingredients, such as thyme (lemon thyme), have quite strong properties and can lead to increased uterine tone, dizziness, and decreased blood pressure.
If you are used to drinking tea with thyme or caraway, then during pregnancy it is better to replace these herbs with chamomile or regular green tea. It is important to consult with your doctor about which herbs you can and cannot use.
As for the use of thyme as a spice, in very small quantities during normal pregnancy it is not harmful, but on the contrary will improve digestion.
Based on all of the above, one conclusion can be drawn - it is necessary to be more careful in choosing spices and seasonings, since they largely influence the taste of the finished dish. Knowledge of the characteristics of plants and their beneficial properties can help not only in cooking, but also in medicine.
We are made up of what we eat. Everyone knows how healthy fruits and vegetables, seeds and nuts are, that they contain many vitamins and minerals, as well as anti-cancer substances, but few people think about the medical properties of herbs.
IMPROVEMENT OF DIGESTION
A tempting aroma often appears in the kitchen only when a handful of aromatic herbs are added to a dish. This aroma promotes the secretion of saliva, which prepares the stomach for food intake. Enzymes found in saliva begin the digestive process by helping the body break down fats and starches. If this does not happen before the food reaches the stomach, it will not be properly digested and digestive problems such as constipation, diarrhea, and flatulence will result.
What to use: thyme, rosemary, oregano, mint
ANTI-CANCER
Many plants contain flavonoids, nutrients known for their anti-cancer properties as well as heart attack prevention. Research by American scientists has shown that flavonoids help vitamin C work more successfully as an antioxidant, neutralizing free radicals that contribute to cancer.
What to use: onions, rosemary, sage, thyme, chamomile, dandelion, ginkgo, green tea.
Some plants contain terpenoids, potential antioxidants known to inhibit tumor development.
What to use: cumin, spearmint, dill, coriander, lavender, rosemary, sage, thyme, lemongrass, chamomile, basil, rosemary, mint, cardamom, celery seed, fennel and peppermint.
NATURAL ANTISEPTICS
There is evidence that many herbs have antiseptic properties. Historians say that before refrigeration was invented, large farms would store cold meat in cellars, wrapped in fresh sage leaves to preserve it. After the hunt, fresh game was hung with bunches of thyme to make the meat more tender. Thyme was used not only to add flavor to the meat, but also for its antiseptic properties, which prevented stomach upset when eating this game.
What to use: thyme, sage, rosemary and Bay leaf
STRENGTHENING THE IMMUNE SYSTEM
Herbs rich in flavonoids also have anti-inflammatory properties: onion, rosemary, sage, thyme, chamomile, dandelion, ginkgo, green tea. Garlic is very beneficial for the immune system as it stimulates cells that attack infection.
HEALTHY HEART
Garlic, like onions, is not usually considered spices, but according to Jackie McVicar, they are. Research has shown that garlic helps prevent heart attacks by lowering cholesterol levels in the blood.
What to use: garlic
The substance known as catechin is also famous for its cholesterol-lowering properties.
What to use: green tea
Some herbs contain anthocyanin, a pigment responsible for the red, pink, purple or blue coloration of some flowers and fruits. Anthocyanin also reduces bad cholesterol levels and thus provides protection against heart disease.
What to use: rosehip tea
Using herbs with strong flavors reduces the need to use salt, and reducing salt intake reduces the risk of heart disease.
What to use: cumin seeds, coriander, cumin, rosemary, oregano, sage and thyme.
HEALING PROPERTIES
Many herbs are known for their medicinal properties. For example, it is very useful to keep a pot of aloe in the kitchen in case of burns. You just need to break off a piece of the leaf and lubricate the wound with sticky juice so that a blister does not appear.
Homemade teas made from one teaspoon of dried or two teaspoons of fresh herbs to one cup of boiling water also help.
What to use:
chamomile for insomnia;
dill and peppermint for indigestion
elderberry flowers for colds;
lemon balm for tension and headaches;
rosemary to improve concentration and bad breath
BE CAREFUL
Some herbs are contraindicated for pregnant women, if you are trying to conceive or suffer from any medical conditions. Excessive use of some herbs, such as rosemary, sage, sorrel and thyme, can be harmful to your health. Before using large quantities of herbs, you should consult a specialist.
Similarity of plants by names and beneficial properties created confusion between the two plants: savory and thyme. Small plants with a fragrant scent and small flowers have been known for a very long time, but are used for different purposes. It is quite easy to distinguish them externally. The question of the differences and similarities between these plants will be described in our article.
Thyme and savory: differences and similarities
Many gardeners are sure that savory is one of the varieties of thyme and is its relative. The similarity in the name created this situation. In fact, these are dissimilar plants in appearance.
The common features of savory and thyme are as follows:
- both belong to the Lamiaceae family;
- are honey-bearing, spicy medicinal plants;
- similar composition of nutrients: vitamins, essential oils, trace elements, tannins, antioxidants;
- used for medicinal purposes: antiseptic, expectorant, source of vitamins, choleretic and diuretic, heal wounds and soothe;
- added in cooking as a seasoning.
That's all the similarities between savory and thyme. There are many more differences.
Externally, savory and thyme are easy to distinguish:
Thyme bush
Savory bush
Thyme flowers
savory flower
The culinary uses of these plants vary. Savory is used as a spicy seasoning, replacing it, added at the end of cooking. Thyme is added at the beginning or middle of cooking and used as an aromatic agent. The seeds are used for pungency. Dried leaves and flowers are brewed into tea.
In Rus', thyme was called Bogorodskaya herb and was used as a sedative. IN Ancient Egypt it was used in embalming.
Savory: description
Savory is a dicotyledonous flowering plant. The homeland of savory is the Balkan Peninsula and Asia Minor. Garden savory is grown in the gardens. It is more fragrant than other types of savory. Mountain savory grows in mountainous areas: it is more frost-resistant, blooms much later than garden species and only in open areas. It has a bright balsam scent.
In Georgia, savory is used as a seasoning for meat dishes. He is called kondari. The seasoning is prepared from savory species that grow in these areas.
What does savory look like?
This herbaceous plant The bush is up to half a meter high. It has small flowers at the top of the branch. Blooms in different colors in late July-August. In autumn the seeds ripen.
Dried savory is made from the whole plant: the branches along with the leaves are crushed and dark-colored dried herbs are obtained. The seeds are used as a separate seasoning in various dishes. Excellent for rabbit and beef meat dishes.
Where does savory grow?
Savory has spread to the entire continent of Eurasia. It is also found in central Russia. Often found in the Moscow region, Leningrad and Nizhny Novgorod regions. There is a lot of it in the south and in Europe. Does not tolerate severe frosts. Grows on any soil and mountain slopes. Loves a large number of sun. Therefore, it is found in Asia and steppe zones.
Savory is rich in nutrients, vitamins and microelements. Used for treatment various diseases and use the concentrate for medical purposes.
Medicinal properties savory:
- Antiseptic, disinfectant.
- Helps with digestion: improves appetite, copes with bloating, stomach upsets and vomiting.
- Helps with coughs and respiratory diseases.
- Improves the functioning of the gallbladder, kidneys and lymph.
- Has a beneficial effect on the functioning of the nervous and cardiovascular systems.
- Calms and helps fight cancer.
Savory is consumed in the form of tea or decoction. A small amount of herb is brewed with hot water.
At the same time, do not forget about contraindications:
- allergies;
- acute diseases of the digestive system;
- complex heart disease;
- atherosclerosis;
- pregnancy.
How to grow more crops?
Any gardener and summer resident is pleased to receive a large harvest with large fruits. Unfortunately, it is not always possible to obtain the desired result.
Plants often lack nutrition and useful minerals
It has the following properties:
- Allows increase productivity by 50% in just a few weeks of use.
- You can get a good one harvest even on low-fertility soils and in unfavorable climatic conditions
- Absolutely safe
Thyme: description
Thyme is a perennial plant. It grows in one place for up to 5 years. Most often grown in gardens garden thyme. There are also other types of thyme. One thing they have in common is that they are all medicinal. Thyme is used in medicine and cooking as a seasoning.
Thyme is a type of thyme. In fact, they are one and the same.
What does thyme look like?
Depending on the type, thyme grows in height from 5 cm to 30 cm. Small leaves are located on the petioled stems; flowers of white, pink or purple. blooms almost all summer.
One bush forms a large head of grass with a spicy aroma and honey flowers. The stem with flowers is cut and dried for winter use and storage. The stems are crushed and dried. Dried thyme is a light beige color, typical for a dried herb. Exudes a delicate aroma.
Where does thyme grow?
Thyme is found in sunny meadows and steppes. In Russia, it is often found in the southern steppe zones and mountain slopes in Altai.
Grows in the middle zone:
- Moscow region;
- Leningrad region;
- Nizhny Novgorod Region;
- and other temperate regions.
Medicinal properties and contraindications
The healing properties of thyme have been known to man for a long time. Due to the presence of essential oils, the plant has found application in medicine.
Decoctions and teas from thyme help with diseases:
Thyme is also used for nervous disorders, stress and depression. Copes with heavy and fatty foods, helping digestion. Ointments and compresses are used to heal wounds and as an antiseptic. Thyme flowers help with alcohol addiction.
The use of thyme or thyme is contraindicated for diseases:
- cardiosclerosis;
- atherosclerosis;
- atrial fibrillation;
- pregnancy.
Types of thyme
Some popular types of thyme:
Growing and caring for herbs in the garden
Savory and thyme are not fussy to grow in the garden. They do not require much care or excessive attention. To grow a good harvest of these fragrant and healing herbs, follow simple rules.
Growing savory
Savory cultivation technology includes the following:
Stories from our readers!
“So that I don’t waste my energy on watering, my daughter bought me this system. I don’t need to do anything myself. My husband installed and configured it.
The system waters the garden itself, which of course has a good effect on the harvest. I have never had such tomatoes and cucumbers before! Now I want to take another one to the greenhouse. I recommend."
In culinary experiments with herbs, the main thing is conscious courage. Before flavoring food and drinks with them, taste the taste, understand the aroma, decide on the most successful combinations, find out the behavioral characteristics when heat treatment. And then experiment boldly.
Rosemary
Oregano (oregano)
Oregano used for preparing pizza, pasta, sauce for baked pig, vegetable casseroles, rich soups and stews, spicy mixtures for meat or liver pate, homemade sausages.
Excellent pairing with tomatoes, eggplants, lamb, pork. Combines with basil, black pepper, rosemary. “Northern” oregano is used in pickles, meat and curd fillings for pies.
Mint
4. Reagan (reyhan, “opal” basil)
The most common variety is “Yerevan” with bluish leaves and the aroma of allspice, and “Baku”, which has brownish-purple leaves and a clove-mint aroma. It has a much richer aroma than green basil and a coarser taste. The stems are tough - they are not eaten. Used for canning. Characteristic of Caucasian cuisine.
Pairs with fish and seafood, beef and lamb, tomatoes, cheese.
Reagan
5. Thyme
Lemon thyme is used in seafood and dessert dishes, as well as in fatty dishes such as French poultry confit, meatloaf, and stuffing. Thyme ordinary is added to minced meat for sausages, to bouquet garni, to marinades and for pickling cucumbers, tomatoes and squash (young shoots and leaves).
Combines with peas, beans, lentils, oily fish, game, liver; parsley, celery, black pepper, cumin.
Thyme
6. Basil
Basil
7. Tarragon (tarragon)
Sage
9. Chives (chives, spring onions)
Subtle, not sharp taste chives allows you to use it to improve the taste of potatoes, beans, pea soup, cucumber salads, mashed potatoes, omelettes, snack curd pastes. Good as a flavoring and flavoring additive in meat, egg and vegetable fillings for pies.
Chives
Dry: rosemary, oregano, mint, regan, thyme, basil, sage. Do not dry tarragon. Use it fresh; when dried it loses much of its flavor.
Add at the end of cooking 1-3 minutes before the end of cooking: basil, regan, mint, tarragon, sage, chives. Rosemary, oregano, thyme- at the beginning, they will not lose either aroma or taste.
Infuse vinegar and olive oil on thoroughly dried rosemary, oregano, thyme, regan and basil.
