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CULTURAL AND WILD PLANTS
Greenery. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Greenery. Photo
Greenery. Description, illustrations A bunch of fragrant greens. Featured article
Fresh dill, parsley, cilantro, collected in one bouquet, diversifies the taste and aroma of fish soups, cabbage soup, borscht, stewed vegetables, meat, barbecue. Such a bouquet is immersed for several minutes in a dish being prepared or added in chopped form to a plate with already prepared food. Focusing on your own taste, you can collect spicy-aromatic bouquets by combining dill, parsley and cilantro with tarragon and tsitsmati in different proportions. In the XV-XVII centuries in European countries, unbridled gluttony was replaced by an abundance of more or less refined dishes seasoned with exotic spices. Having brought the use of foreign spices to the point where the own taste of the products almost disappeared under the onslaught of pepper, nutmeg, saffron, cinnamon, added to any food in incredibly large quantities, French chefs, not without the influence of Italian culinary experts, discovered the amazing properties of local aromatic herbs. It turned out that their smell and taste are pleasant just enough to only emphasize and enhance the own taste of the products from which the food was prepared. Since then, the culinary world has used both classic spices and local herbs to enhance the taste of food. Their assortment is determined primarily by the peculiarities of the national cuisine, and secondly, by the possibility of growing them in a particular locality. Around the same time in Russia, S.V. Khrushcheva", cited the opinion that was prevailing at that time about the combination of spicy aromatic plants with each other: "You should know that the spicy roots and herbs that we eat are often different and opposite to each other and have forces and actions, and therefore, opposing one another, make our stomach great anxiety, sometimes fever, sometimes cold, and through this ... incurable diseases, and sometimes untimely death, they inflict on us. 240 years have passed, and now we eat a variety of fragrant plants. And the point is not that we are driven by the madness of the brave, but that during this time there have been significant changes in our knowledge about the benefits and harms of what we eat and with which we give food an attractive taste and aroma. Three spicy plants won great popularity: dill, parsley, cilantro (coriander). They combine well with each other and are able to bring flavor and aroma variety to a rather monotonous homemade meal. Dill, curly parsley and coriander (cilantro) belong to the Celery family. The Mediterranean is considered the homeland of these plants, from where, due to their taste and medicinal properties, they spread throughout Europe, Asia, crossed the oceans and settled in North and South America, Australia and New Zealand. Now they are grown in almost all countries, and the number of varieties is incalculable. The results of a chemical study of biologically active substances in fresh herbs of coriander, dill and parsley showed that they contain proteins, fats, carbohydrates, catechins, coumarins, phenolic, amino and organic acids, and essential oil in varying amounts. It is important that all three plants contain a balanced complex of vitamins (A, C, P, group B) and minerals, which are so necessary for maintaining health. This is also facilitated by the flavonoids and anthocyanins found in them, which, having antioxidant and hepatoprotective activity, slow down the aging process of liver cells, blood vessels and the whole organism as a whole. The inhabitants of the Caucasus are convinced that the daily consumption of fresh herbs of cilantro, parsley and dill can significantly increase a person's life expectancy. Since all three plants contain essential oil, they differ in smell and have very similar properties that are beneficial to health, the main thing is that they positively affect the function of the gastrointestinal tract, have a mild diuretic, expectorant, antispasmodic, sedative and antimicrobial effect. With all the variety of moderate effects on the human body, parsley herb has a diuretic property, dill has a carminative property, and fresh cilantro combines both. Together, they stimulate appetite and improve the process of digestion of food, supply the body with a natural complex of antioxidants, vitamins, macro- and microelements. In the Caucasus, almost any meal is necessarily accompanied by a bouquet of herbs. An Abkhazian with a Persian surname, writing in Russian, Fazil Iskander, in his book "Sandro from Chegem" wrote: "Once in the bazaar, he nodded to me from afar at one portly matron who was standing behind the counter, touching with her chest a whole stack of greens: parsley, cilantro, dill, tsitsmat, tarragon, green onion". All this fragrant green splendor has long been grown in Caucasian gardens, but if parsley, dill and cilantro have long won their place in Russian cuisine, then tsitsmati and tarragon can still be found quite rarely. Tarragon, or tarragon, tarragon tarragon (Artemisia dracunculus) is a spicy aromatic herb from the Compositae family. The peculiar "eau de cologne" aroma and spicy taste of tarragon make the inhabitants of the middle lane wary of this seasoning, while the inhabitants of the Caucasus cannot do without this plant not a single friendly feast, which was noted by K. G. Paustovsky in "The Tale of Life": " Mrozovsky arranged a feast in Georgian style, with various herbs - tarragon, cilantro, mint, with lavash and churek, with chakhokhbili and satsivi, with fried suluguni cheese, small zrazy from grape leaves, with Kakhetian red wine, and finally with barbecue, which we rolled in cinnamon powder. Young shoots of tarragon are eaten fresh, they are always added to chakapuli - the national dish of Georgian cuisine from young meat, which is stewed with herbs and tkemali. Biologically active substances of tarragon can significantly increase appetite, improve digestion and kidney function. The smell of fresh tarragon greens, rich in shades, makes it an excellent addition to a wide variety of dishes. They are seasoned with vegetable salads, omelettes, stewed vegetables, fried fish, second courses of poultry, beef, lamb, pork. It is used in sauces and mayonnaise, flavored with mustard, vinegar or olive oil, as well as homemade drinks. Tarragon greens well complement the taste and smell of marinades. It is used for the preparation of soft drinks ("tarragon" and others). Fresh tarragon herb has a rather intense smell and, if used excessively, can overwhelm all other flavors of the food being prepared. Therefore, it is quite enough to put just a few branches of it 15 minutes before the end of cooking. Connoisseurs of more subtle sensations lower this greens 3-5 minutes before the end of cooking or stewing. It is advised to add tarragon to cold dishes before serving.
Another herb worthy of taking its place in the home bouquet of tasty and healthy herbs is tsitsmati, a Caucasian variety of watercress, called by botanists "whole-leaf watercress", from the Cruciferous family. Tsitsmati contains the same biologically active substances as the previous herbs, with the exception of the essential oil. As a compensation for the lack of aroma, nature rewarded tsitsmati with a pleasant fresh taste with a slight bitterness, reminiscent of arugula, but much more delicate. When added to any salad, tzitzmati gives it a refreshing taste. This fully applies only to young greens. Overgrown leaves become coarse and bitter, and then completely lose their taste. Tsitsmati is delicious only if the herb is fresh. With prolonged storage, the greens quickly wither, lose their taste and acquire a yellow-brown color. Green salad with Georgian accent. 50 g of mint, 100 g of tarragon, 50 g of parsley, 50 g of dill, 50 g of cilantro, 150 g of tsitsmati, 200 g of cucumbers, 50 g of green onions, 100 g of tomatoes, Tkemali sauce, a mixture of salt and suneli hops. Rinse greens in a colander and pat dry with paper towels. Add sliced peeled cucumbers and tomatoes. Season with aromatic salt, mix gently and put on a flat salad bowl. Drizzle with Tkemali sauce. Salad with tsitsmati and suluguni cheese. 300 g of tomatoes, 200 g of suluguni cheese, 50 g of tsitsmati, or any leaf lettuce, 20 g of red onion, 20 g of cilantro, dill, parsley, 30-50 g of olive oil, 30-50 g of balsamic vinegar, 2 g of ground coriander, ground red and black pepper, salt. Cut the tomatoes and dip in boiling water for 1 minute, then remove, cool, remove the skin and cut into slices. Add chopped red onion, balsamic vinegar, ground black and red pepper, ground coriander, mix. Put slices of suluguni cheese in a salad bowl, pour over the prepared dressing. Add tsitsmati leaves, sprigs of cilantro, dill, parsley. Drizzle with olive oil, mix gently and spread in a pile. Chakapuli (one of the many pearls of Georgian cuisine). 500 g of lamb or beef, tarragon, cilantro, green onions (in a large bunch), 6 cloves of garlic, 1 green hot pepper, 150 ml of dry white wine, 150 ml of water, 1-2 tbsp. l. sauce "Tkemali", salt. Cut the meat into small pieces, put in a saucepan with a thick bottom, add wine, water and simmer over low heat until the meat is half cooked. Add most of the chopped tarragon and cilantro, Tkemali sauce, crushed garlic, chopped green peppers and continue to simmer until the meat is ready. Put the remaining chopped greens along with chopped green onions, salt. During the cooking process, the meat should not be allowed to be fried, it should only be stewed in a small amount of water, which can be added if necessary. The consistency of the finished dish is somewhere between a very thick soup and a second hot dish. Traditionally, chakapuli is served with Georgian lavash. First you need to put the meat, then add the broth with herbs. Pieces of pita bread are dipped into the broth. Braised cabbage with pork and spicy herbs. 400 g fresh cabbage, 400 g sauerkraut, 400 g pork, 50 g prunes, 1 large carrot, 1 large onion, 2 cloves of garlic, a bunch of herbs (dill, parsley, cilantro, tarragon), vegetable oil, 1/2 tbsp. l. sugar, salt. Shred fresh cabbage. Squeeze out excess liquid from sauerkraut. In a frying pan, fry the onion cut into half rings and carrots grated on a coarse grater in heated vegetable oil. Add cabbage of both types, sugar, salt. Cut the pork into large strips and fry in vegetable oil in a well-heated pan until cooked. Add to vegetables, put prunes and chopped garlic, pour in a glass of water, cover and simmer for an hour. Add chopped greens to the prepared cabbage with pork and mix. Crimean lagman. 500 g of lamb or beef, 350 g of lagman noodles, 2 potatoes, 2 onions, 2 tomatoes, 2 carrots, 1 bell pepper, 4 cloves of garlic, 50-100 g of fresh dill, parsley, cilantro, tarragon, 300 ml of vegetable oils, ground red (hot) and allspice black pepper, salt. Heat vegetable oil in a saucepan or deep frying pan over high heat, quickly fry the garlic in it until light brown, remove it and discard. Put the meat cut into small pieces, fry on all sides, add water and cook over medium heat until the meat is cooked. Separately fry diced onions, carrots, bell peppers and add to the prepared meat. Add peeled and diced tomatoes and potatoes. Pour in enough water to cover the meat and vegetables. Add salt, ground red and black pepper, cover and simmer for about 25 minutes until the potatoes are fully cooked. Boil the noodles, drain in a colander and arrange on deep plates. Ladle out the contents of the pan. Chop a bouquet of greens and sprinkle with lagman. Decorate the finished dish with small branches. Author: Sokolsky I.
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