Opponents of herbs and spices in cookery generally use the stereotyped argument that they are harmful to our health. The reply to this is simple: every excess is harmful to our health. Besides, many things that a healthy person can do are taboo for those who suffer from some disease or ailment. People with gall bladder trouble are advised not to eat fatty foods and diabetics must eliminate sugar from their diet. The same applies to the use of herbs.
If you have an excessive secretion of gastric juices you should not use herbs that stimulate their flow. Similarly it is nolt advised to drink strong coffee or tea before going to bed for they stimulate the activity of the cerebral cortex, the heart, the vascular system and respiration. Wise and moderate use of herbs, however, acts, as a medicine rather than a poison. Why just take a look into the past: at one time no difference was made between culinary and medicinal herbs and predecessor of our present-day herb garden is the medieval chortus sanitatis', or garden of health.
The plants can be sown in trays in early spring, and kept in a frame or greenhouse to protect the tender seedlings from night frosts. These are then planted out in their permanent positions when all danger of frost is over. Such plants grow more rapidly and are ready for use at least a month earlier.
On the contrary, it is recommended to prepare cheese spreads, herb butter, salad dressings, cold sauces and the like at least an hour before serving so that the ingredients will blend thoroughly and the flavour will be at its peak.
Quite the opposite is true in the case of cooked foods. Here herbs are generally added shortly before the end of cooking (in the case of stewing, braising or roasting), particularly in the case of fatty foods, or just before the food is served.
The ideal soil is well drained but at the same time retains the necessary nutrients, well aerated and will neither pack down in wet weather nor form a crust when conditions are dry. The soil must also be deep enough to accommodate deep-rooting plants.
If you have an excessive secretion of gastric juices you should not use herbs that stimulate their flow. Similarly it is nolt advised to drink strong coffee or tea before going to bed for they stimulate the activity of the cerebral cortex, the heart, the vascular system and respiration. Wise and moderate use of herbs, however, acts, as a medicine rather than a poison. Why just take a look into the past: at one time no difference was made between culinary and medicinal herbs and predecessor of our present-day herb garden is the medieval chortus sanitatis', or garden of health.
The plants can be sown in trays in early spring, and kept in a frame or greenhouse to protect the tender seedlings from night frosts. These are then planted out in their permanent positions when all danger of frost is over. Such plants grow more rapidly and are ready for use at least a month earlier.
On the contrary, it is recommended to prepare cheese spreads, herb butter, salad dressings, cold sauces and the like at least an hour before serving so that the ingredients will blend thoroughly and the flavour will be at its peak.
Quite the opposite is true in the case of cooked foods. Here herbs are generally added shortly before the end of cooking (in the case of stewing, braising or roasting), particularly in the case of fatty foods, or just before the food is served.
The ideal soil is well drained but at the same time retains the necessary nutrients, well aerated and will neither pack down in wet weather nor form a crust when conditions are dry. The soil must also be deep enough to accommodate deep-rooting plants.
0 comments:
Post a Comment