Season the food with fresh spices it is a path of no return. The flavor is more striking, it is much tastier, the possibilities of combination are immense and it is much more healthy. However, there are many types, ways to use, some that go well in natura and others that can be cooked or roasted, that are in its dry form. To better understand and use in your next recipes, the main fresh spices or herbs. Enjoy!
Ah, to learn how to keep them frozen, we explain in this post here.
THE parsley is one of the best known of all, isn’t it? It is great for seasoning broths, soups, pates, sauces or simply for decoration. An option is also to make the parsley tea or even put it in juices.
For a recipe with parsley, click here.
A great friend of the parsley, they are almost always sold together in the supermarket. THE chive it is widely used in egg dishes, such as omelets, in preparations with potatoes or in the finalization of soups or pasta.
For a recipe with chives, click here.
Not everyone likes to cilantro, and even more, some people are unable to ingest, but, there are people who love them. If you are one of those people, know that coriander goes very well with roasted and boiled fish, moquecas, white beans and northeast dishes.
Want a recipe with cilantro? Click here.
It is very similar to the parsley, but a little bigger. THE celery its stem is thicker and can also be eaten, as is the root. The leaves serve as seasoning, in the same way that the parsley and the other parts can be used in soups, broths or fresh salads. Ah, this is the one that prepares Bloody Mary.
Mint it looks like summer, doesn’t it? The aroma is super characteristic and the flavor super refreshing, which goes well with juices and lighter preparations. However, the composition of the herb helps in the digestion of heavy meats, so it is also a good option.
For a recipe with mint, click here.
This is one of the herbs with the most known types, from the very small leaves to some very large, it has purple, green and so on. It is known for its pesto basil wonderful, but it can also be used in tomato sauce, juices, and of course, in marguerita pizza! The freshest leaves taste better 🙂
You need a recipe, click here.
THE oregano it is more consumed and easily found in its dry form, but it can also be found fresh. The flavor is very characteristic and reminiscent of pizza, but it also goes well with sandwiches, stews and roasted vegetables.
Want to cook something with oregano? Click here.
THE Rosemary has a strong flavor, so it should be used with caution, especially if you are not used to it. And they come in two forms too, fresh and dry. The fresh ones can be used to flavor olive oil or go in the oven with fish, poultry and vegetables and of course, make a very beautiful presentation.
Have you ever imagined a sweet recipe with rosemary? Click here.
Much like rosemary, thyme tastes a little lighter – but not so much. It can be used as a seasoning for various types of food, even in baked or oven rice.
Is there a noodle there? Click here.
THE bay leaf it is not a seasoning to be eaten like the others, as it serves only to flavor and flavor. That is, they must be added during preparation and removed at the end of cooking. It is essential to put in beans, it helps in the digestion of legumes.
So, what’s your favorite? Enjoy and try using some of these fresh spices that you are not so used to, it is always good to discover new flavors.