Purple is a favorite of the Caucasus and Asia. There it is called raykhon (translated as "fragrant"). Everything is cooked with it, from delicious liquid and hot to "compote".
Soups with these greens are rich in the flavors and smells of Italian streets. Simply decorating a quick mashed soup with one single leaf, the hostess serves a completely different lunch. The flavor is amazing, the recipe is ordinary. A dark look is added when cooking; it loses color, but gives the dish its entire range of flavors to homemade dishes.
Almost every nation cooks hot with it. In the Italian culinary tradition, it is customary to use grass-colored leaves before serving (recipes - pasta, risotto, salads). In Asian and Caucasian cuisine at the beginning (meat dishes, stews, stews).
To dry this spice, you need to cut off the foliage and dry it for several days in the shade. Store in a linen bag. Did it turn out beautifully? Does it take up a lot of space? Quickly and simply wipe the workpiece through a sieve or a fine colander. The spice will be better than store-bought. And compact!
It is added to desserts and jams. The perfect and simple jam comes from strawberries with mint and basil. These ingredients need to be sprinkled with sugar, wait for the juice to appear, boil, remove the leaves, puree and leave for the winter. The longer it is infused, the more harmonious the non-golden toast or bruschetta.
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Related and additional categories:
- National cuisine
- Sauces
- Cheese
- Vegetables
- Fruit berries
- Spices seasonings spices
- Fats and oils
- Basil
- Oregano
- Rosemary
- Vegetable oil
- Mediterranean cuisine
- Without heat treatment
- Salad sauces
- Cheese sauce
- Homemade tomato sauce
- Brine cheese
- From cucumbers
- From tomato
- From sweet pepper
- Leaves lettuce
- Olives
- From lemons
- Vegetarianism
- Recipes for lean dishes without butter