Spring brings to our tables salads, ingredients which are increasingly becoming a variety of herbs.Of course, almost all of them are good for our lost behind winter vitamins body.However, let's find out what kind of "herbs" are the most useful?
Spinach. Opens a list of spinach - the idol of nutritionists.Chlorophyll spinach is close in composition to human blood hemoglobin, and therefore, improves its structure and increase the protective properties of the body.Very useful against cancer, dirty environment and everything.Rich in vitamin D, plus a neutral taste - just add to any salad or lightly boil and grind, use as a garnish for meat, fish, poultry.
Sorrel. acidified French sorrel spinach.Our ancestors first blurts it as a weed, but then guessed to make cold oxalic soup with egg.In this greenery present all the vitamin and trace the alphabet.But eating sorrel twice a week can lead to an excess of oxalic acid, leading to kidney problems.
Tarragon aka tarragon.The essential oils contained in the grass, very fragrant.So do not overdo, adding it to soups, eggs, salads, vegetables and meat dishes of offal (highly recommended).It is very useful for digestion.
Mint. other plants - mint - may enter as an ingredient in the composition of any dish.Add it anywhere - in tea, salads, desserts, smoothies, meat and bean dishes.Mint sauce goes well with lamb dishes.Unobtrusive flavor has the usual mint and crispy.Peppermint cools the mouth and tickle the nose.Taste mint lemon (aka Melissa), respectively, lemon.
cress. Another person involved in the list - watercress, and in our hrenovnik.The name corresponds to the taste.Fully iodine (thyroid) and sulfur (for protein digestion, restore skin and hair).Vitamins too much.In its raw form it is especially useful, but you can add watercress and soup for 45 seconds before serving.
Cilantro - You are Mexican and Caucasian cuisine.Salsa without it is quite relevant, as well as Satsivi.Spicing up the taste of meat and poultry, as well as salads.
Articles Source: iwoman.ru