The aromatic herbs of Opera in The Kitchen

In the Opera kitchen garden, we grow vegetables and fruit but also many aromatic herbs, which contain fragrance and aroma to our dishes.
What herbs cannot do without?

The herbs that we must never miss are 4: basil, rosemary, sage and parsley.

Let’s start with the Mediterranean aromatic plant par excellence, that is basil. Basil is the main ingredient of Ligurian pesto.
In the kitchen it is preferable to use it raw or add it at the end of cooking: it will give a special taste to pizza, salads, caprese, sauces with tomatoes.
But also for salads, white meat, eggs, aubergines and fruit desserts.
Its fragrant leaves contain large amounts of vitamins and not only, in fact, we also find: copper, manganese, calcium, iron, folic acid and essential fatty acids.

Rosemary is a plant that requires a lot of sun and little wind. Its fragrant needles serve to flavor meat, but also to flavor the oil; and it can also aromatize potatoes and vegetables, meats, sauces, focaccias, but also infusions, cocktails – like gin tonic.
The plant is a very powerful anti-age and its use can help to cleanse the liver and fight abdominal cramps. Moreover, it is a real energizing natural tonic, excellent in case of inappetence, asthenia and nausea.

Sage is essential for the preparation of meat, specifically roasts and rolls. It is often used to prepare sauces to accompany pasta dishes such as gnocchi or ravioli. This aromatic herb is enhanced by lemon or winter spices.
With a strong taste it has always been an exceptional remedy against stomach ache, congestion and in general it is used for its disinfectant and antibacterial properties.

The parsley can be used almost everywhere, from sauces, potatoes, soups and mushrooms; but the best combination is with fish. With the parsley, we can prepare the green sauce, adding garlic, anchovies, capers, EVO oil, stale bread crumbs, vinegar, salt and pepper. The green sauce is mainly used on boiled meat.
In excessive doses it can be poisonous so it is better not to squeeze it in the centrifuged and also to be used raw like basil.

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