Beautiful and useful, how to form a flower bed with herbs in the garden

Any dish can add a refined taste with the help of spices. They can be bought at any store, but most often in winter, fresh greens at a good price are difficult to find. We offer to your attention a list of spicy herbs, the cultivation of which can be done at your dacha.

Where to put spicy herbs

You can place herbs anywhere, the main thing is to determine the scale of seedlings of vitamins. You can plant them in mixborder, in the garden or on the windowsill of the house. If you decide to plant spicy herbs, it is better to make a raised bed for them, dividing the site with bricks or stones into several zones. It is important to take into account the fact that spicy herbs should be close to home. A small storehouse of spices on the windowsill will provide quick access to herbs, regardless of the weather or the season, but they need to provide artificial light with fitolamps.

List of herbs to give

Spicy herbs that can be grown in the garden, we present to you in this list.

Coriander

In ancient times, coriander was used in cooking and medicine. This is an annual plant that is included in the umbrella family. Also, coriander has another name - Chinese parsley or cilantro.

The stem is erect and reaches up to 70 cm in height. The leaves are wide-blade, with wide lobules. The flowers are small and arranged umbrellas at the ends of the peduncles. They bloom in June or July. Ripe umbrellas are cut, as there are seeds. Umbrellas are dried, threshed and put in storage in paper bags.

The coriander is home to the eastern Mediterranean. The history of the plant begins in ancient Greece from 1400 BC. Coriander used to be called klopovnik, because fresh leaves smell like bugs. For the first time this spicy herb was used as a spice by the Romans. Then it became popular in England, and then came to colonized America. Coriander is used with the appearance of the first leaves and added to any salads, soups, main dishes and sauces.

Dried fruits have great value of coriander. You should not take them with greens because of an unpleasant smell, but if they are dried, the aroma resembles anise. Dried fruits are used in Borodino bread, sausages, canned fish, sauces and cheeses.

Essential oils are made from coriander seeds, as they contain vitamins C and A, starch, sugar, nitrogenous substances and fatty oils.

Also, due to its useful properties, coriander is used in medicine, namely in the preparation of herbal preparations. They improve digestion and are used for ulcers and gastritis. They are also used in other drugs - antiseptic, painkillers and choleretic. A decoction of seeds and green leaves of coriander is used as an expectorant for pneumonia and bronchitis.

Parsley

Another type of spicy herb, which is part of the umbrella family and is used as a seasoning, is called parsley or stone celery. Parsley is very popular in Europe. It blooms in early summer, and begins to bear fruit from late summer to autumn. This spice belonged to the sacred plants of the Greeks because of the rich content of vitamin C. Parsley outperforms carrots by the presence of beta-carotene, contains provitamin A.

It consists of vitamin B, potassium, iron, magnesium, inulin and folic acid.

Thanks to the essential oil, this plant is used for colds. Suitable as a prophylactic. Parsley juice is used for heart disease. If you are overweight, you should drink parsley infusion with a decoction of dandelion leaves and fennel.

Parsley is also used in cosmetology - in bleaching masks. The grass helps to get rid of freckles and gives the face a healthy glow. This spicy plant is used in cooking as the main seasoning. Suitable for decorating dishes, and as a flavoring.

Thyme

The perennial thyme plant is part of the Labia family. This shrub grows up to 40 cm in height. Thyme blooms in May and ends closer to September.

Thyme contains essential oils, resins, bitterness, mineral salts and flavonoids. It is prescribed as an antipyretic, diuretic and sedative, as it contains ursolic, caffeic, quinic and chlorogenic acids. Assign thyme with neuralgia and neurosis, diseases of the gastrointestinal tract, intestinal spasms and atony.

Thyme has a sharp bitter taste and a pleasant strong smell. Thyme leaves are mainly used in cooking. It is good to apply them to vegetable dishes and soups from legumes.

Fried meat dishes with thyme added have a spicy flavor. In baking, thyme improves the taste and gives flavor to any cakes and pies. It is used in smoking fish and meat products, and in pickling tomatoes, cucumbers and zucchini.

Dill

Dill is an annual plant of the umbrella family. Homeland is western and central Asia.

For the first time, dill was mentioned in ancient Egyptian papyrus. The plant was used during hiking to improve digestion. In Greece, it was used in food and medicine, as well as wreaths of dill. The Romans made bundles of it that scared insects. Dill contains vitamins C, B2, A, P, PP, B6, calcium, phosphorus, magnesium, iron and potassium.Due to this rich chemical composition, dill has a high nutritional value.

Used in cooking to give freshness to salads, in the preparation of fish, meat, soup and sauces. Put in jars for preservation, as he has a spicy taste and aroma. Extracts from seeds and dill are added to perfumes and other cosmetic products. On the basis of essential oils make creams, colognes and toothpastes.

Dill is also actively involved in the creation of medicines, such as anetin - used in heart disease. The plant improves lactation, vision and diuresis. Dill leaves tincture is used as a diuretic and antispasmodic.

Sage

Salvia officinalis is often planted in his mini-garden and used both in medicine and in cooking. Homeland sage is considered the Mediterranean. Dried sage is used in cooking. It is added to soups, rice dishes, salads, fatty meats and minced meat. It improves the taste of boiled fish. Add sage for 5-10 minutes until the dish is ready.

There is coumarin in its roots and 30% of fatty oil in its seeds.The plant has anti-inflammatory, hemostatic, bracing properties. It is also used in the treatment of angina, neuritis, diabetes, bronchitis, burns, skin diseases, as well as in diseases of the kidneys and liver.

Oregano

Oregano tops the list of perennial herbs for growing in the garden. The smell of oregano resembles thyme. The plant reaches 90 cm in height and has branched roots. The leaves are oblong and hairy stems. The flowers are small, gathered in inflorescences in the form of a panicle, have a pink-lilac color. Oregano blooms in July and August.

The aboveground part of the plant is used in medicine. Stems with inflorescences are collected during flowering and dried.

Oregano has expectorant, anti-inflammatory, antiseptic, analgesic, choleretic, soothing and hemostatic properties.

The composition of oregano: flavonoids, bitterness, phytoncides, essential oils, phenols (Carvacrol and Thymol), vitamins C, B1 and B2.

Oregano is used not only in cooking and medicine, but also in cosmetics.Add to lotions for face and body, balms to strengthen hair, perfumes. Oregano is put in fish, meat dishes, in legumes soups. Add it to the sausage. Homemade oregano gives flavor and spiciness.

Tarragon

Tarragon looks like wormwood. Homeland - Mongolia. This plant is also called tarhun or dragoon grass. It consists of vitamins B1, B2, A, C, magnesium, potassium, carotene, coumarin, ascorbic acid, phosphorus, bitterness and iron.

For the first time, tarragon was used in cooking by the French in the 17th century. Now used as seasoning in combination with lemon juice, fruits and berries.

Stems are used for marinades and pickles. It also fits like a salad dressing. Tarragon is a preservative that preserves the taste and aroma of vegetables, fruits, mushrooms. Dried leaves are served as a side dish to meat, vegetable, fish and egg dishes, as well as put in soups, broths, sauces.

Soft drinks are made from tarragon and leaves are added to wines and liqueurs for a rich taste. Arab doctors believe that this plant freshens breath, eliminates apathy and strengthens the immune system.

In tarragon leaves there are a lot of essential oils that have a calming effect on the human body for headaches, depressions, insomnia and beriberi.

Mint

There are several types of mint, namely: lemon, apple, curly green and pepper. Talk about peppermint.

The mint's homeland is the Mediterranean. Some grow mint in their garden, and some buy in pharmacies. It contains a lot of menthol, calcium, iron, magnesium, phosphorus, potassium, zinc, copper and manganese. Mint essential oil is used in cosmetology, perfumery and medicine. In cooking, mint is used as decoration and seasoning. In medicine, it is used for nausea and to improve digestion. It has soothing and analgesic properties, improves bowel function, has sedative properties. It is used for stomach and intestinal spasms.

In cooking, mint is used in the form of an essential oil, and mint oil is used in confectionery. Fresh leaves are added to mutton and poultry dishes.

It is used in the manufacture of jelly, syrups, compotes and fruit drinks.

Lemon grass

Lemon grass is called citronella, lemongrass and lemongrass. She has a citrus scent with hints of almond and lemon zest flavor. The homeland of lemon grass is Malaysia. It grows up to 1 meter. It contains vitamins A, B, C, nicotinic acid and fatty acids. The plant tops the list of useful herbs in the garden.

In cooking, fresh and dried plant stalks are used in powder form.

Use this plant in Asian cuisine. It is added to stews, soups, curries, seafood, chicken, beef and pork. Lemon grass has a tonic and stimulating effect. She has strong bactericidal and antiseptic properties. Lemon grass improves concentration and eliminates fatigue and its consequences.

On the basis of lemongrass create a cool tea drink in Thai cuisine. In coconut desserts and sweets with the addition of milk and nuts are also added cytonella.

Fennel

Fennel is a perennial plant that belongs to the celery family. The plant grows up to two meters in height. It looks like and taste to dill and anise. Fennel blooms in July or August. Homeland is southern Europe. In ancient times it was used as a spice and medicine.

The aroma of fennel resembles anise liqueur. The fruit of the plant is used to improve the digestive process. The composition of fennel has the following: quartzetin, camperol glycoside, flavonoids rutin, anethole, vitamin C and B.

Preparations made on the basis of fennel increase the secretory activity of the digestive glands, act as a diuretic and expectorant. Fennel promotes lactation and has antifungal activity.

The leaves of the plant are used in cooking. It is added fresh to meat and fish dishes, as well as to salads. Seeds are added to marinades and soups. And the fennel sauce goes well with cold fish.

Melissa

Perennial green lemon balm has an unusual aroma, and it can be grown in the garden.

It grows up to 80 cm in height.All summer blooms white flowers.

Melissa contains essential oils, rosemary, coffee acids, flavonoids, bitterness, carotene and vitamin C.

Melissa has a lemon flavor and smell. For therapeutic purposes, use the above-ground part of lemon balm with flowers. This plant strengthens and invigorates the body, eliminates bad breath and helps with brain blockage.

Melissa is also used in perfume and diet products. Herb and melissa leaves are used as spicy seasoning and added to soups, salads, sauces, vegetable side dishes, fish and poultry dishes. With lemon balm, rhubarb and mint make tonic and refreshing drinks.

Rhubarb

Rhubarb is a vegetable, but is prepared as a fruit. The leaves and root of a plant are considered poisonous, eating only the stems. The plant enters the family of buckwheat. Homeland is Central China.

The stem contains vitamins C, B, PP, carotene, pectin, potassium, phosphorus and magnesium. Use rhubarb with anemia and tuberculosis, as well as for the normalization of acidity. The plant has a positive effect on the work of the lungs and heart. For therapeutic purposes, use the roots and rhizomes of rhubarb. It improves the digestive processes, maintains the body in tone, rejuvenates and prevents rapid aging. Thanks to the sweet and sour taste of rhubarb, they make salads, sauces, jams, jams, pies, pies, compotes and jelly.

Features of collecting and drying herbs

For drying using the aboveground part of the plant. They need to be collected in the period of full development, that is, in the summer, in dry, good weather, when there is no dew on the leaves.

The main thing is to carefully collect, then the aromatic oils will remain in the greenery of the spices. Torn or cracked leaves lose their flavor. The entire crop must be carefully dried. For this fit loft. Temperature - about 30 ° С. Large leaves, like sage, laid out on racks in a thin layer.

Dill or tarragon are tied in bunches, wrapped in a newspaper and hung up. Anise and coriander are tied in bunches and threshed after drying on a baking sheet.

Drying time of herbs - up to 7 days. It depends on the temperature and the plants. If the leaves begin to rustle and fall off, and the stems do not bend, then the spices have dried.

After drying, the leaves are ground into powder.Herbs are stored in glass or iron jars, which are glued with labels with the name and date of the bookmark. Spicy herbs are indispensable helpers housewives. You can easily grow your own spices and spices.