Thin herbs

Based on the definition of the La Russ dictionary, by the term thin herbs, it is customary to mean aromatic greens, most often consumed fresh, often crushed. Thin herbs can become a bright complementary note to a variety of dishes: cold salads or warm omelettes, fried poultry or boiled fish, baked meat and many other dishes.

A classic option for this aromatic mixture is the combination of four types of greens - parsley, chervel, tarragon and schnitt onions. In addition, some other spring greens, which have no less interesting taste and smell - the femur of a stony, a bloodthirsty, anise, cucumber grass borago, sweet chervel, garlic or garlic - can undoubtedly contribute their delicate aromas to this unsurpassed ensemble of delicate herbs. All of them are distinguished by the presence of similar properties and perfectly combine with the same dishes as the thin herbs traditional for French cuisine.

However, all the fine herbs are united by another quality, which is the need to use fresh greens as soon as they are torn off. The only way to preserve the aroma of plants that easily lose this aroma is to use an acidic medium. That is why vinegar or lemon juice is often used, which are able to perfectly fix the aroma of thin herbs. So, for salad, crushed herbs of thin herbs are advised to sprinkle with any juice with a characteristic sour taste, especially lemon, or to make flavored vinegar based on them.

For this purpose, you need to place a fairly large bunch of thin herbs in a bottle of white wine vinegar, and then let them brew properly in the sun. The result is excellent flavored vinegar with a rich aroma of fine herbs, which is very good not only as a dressing for salads, but also as a basis for preparing various kinds of marinades and pickles.

The composition of thin herbs contains an incredibly large number of natural compounds indispensable for the human body. In addition, due to the low calorie content, as well as the unique vitamin-mineral composition, thin herbs are considered not only useful, but also a dietary product.

By the way, the benefits of thin herbs can be considered from the point of view of each individual species of plant. For example, the benefits of parsley are due to the high content of ascorbic acid, while the fresh greens of the bather (chervil) contribute to stimulating the work of the liver, kidneys and respiratory organs.

Essential oils in tarragon greens not only endow the plant with an amazing taste and aroma, but also good for human health. So, tarragon in the composition of thin herbs awakens appetite and improves digestion. And the benefits of schnitt onions are obvious for our hair and nails.