Celery
Celery (Apium graveolens) is a perennial aromatic plant belonging to the Umbelliferae family. It originates from the Mediterranean region and is cultivated in various parts of the world for its stalks and leaves, which are used in cooking and medicine.
Celery has a distinctive appearance, with long, thin, and fibrous stalks. The base of the plant is thicker and fleshy, and is typically used as a vegetable. There are different varieties of celery, including the Pascal celery (Apium graveolens var. dulce) and the celeriac (Apium graveolens var. rapaceum).
In cooking, celery is used in many dishes to add flavor and aromas. The fresh leaves and stalks can be used in salads, sauces, soups, eggs, fish, and meats. Celery is often used to add aromas to stuffed vegetables, stews, sauces, and meat dishes. Additionally, celery can be used to add aromatic freshness to sandwiches and wraps.
Celery also has significant nutritional values. It contains vitamins A, K, C, B6, and folate. It also contains minerals such as potassium, magnesium, phosphorus, and calcium. Consuming celery can contribute to bone health, immune system health, and blood pressure regulation.
Furthermore, celery has antioxidant properties and can help protect the body from free radical damage. It also has anti-inflammatory properties and can aid in relieving inflammation and pain, such as joint and muscle inflammations.
Celery can be consumed fresh, raw, or cooked. It can also be added to juices and smoothies to enhance flavors and nutritional benefits. The fresh celery stalks can be used as a decorative element in dishes and salads. Celery seeds can also be used in cooking for aromatic blends and as a spice.
It's important to note that, like with any plant-based product, allergic reactions may occur in some individuals. Additionally, celery may interact with certain medications, so it's important to consult with your doctor or specialist before consuming it in large quantities.
In summary, celery is an aromatic plant with rich flavors and aromas that is widely used in cooking. It is rich in nutritional components and offers antioxidant and anti-inflammatory benefits. It can be consumed fresh or cooked and adds flavor and aromas to various dishes.
Salmon
Salmon is a highly nutritious choice, as it is well-known for its omega-3 fatty acids that help boost good cholesterol and reduce bad cholesterol. It is rich in protein, iron, and vitamin B12. It promotes good health due to its anti-inflammatory properties, benefits the health of the intestines, and has a low glycemic index.
Salmon can be cooked in various ways, such as grilled, fried, or baked. For those who are mindful of their diet, it can be easily steamed with a few lemon slices in water and served with broccoli, carrots, zucchini, and other vegetables, or even accompanied by rice as a garnish.
Smoked salmon is readily available and provides versatility in preparation, such as in sandwiches, salads, or in Arabic-style pitas. It is also a convenient option for a healthy snack on the go.
Furthermore, salmon can be minced to create delicious salmon patties as an alternative solution. If it is fresh and of high quality, it can even be enjoyed raw in sushi or as tartare.
For these reasons, salmon is highly popular and beloved as a fish, as it provides valuable ingredients to our bodies and is satisfying.
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Ginger
Ginger is a very popular spice root used in many cuisines worldwide. It comes from the underground stem of the Zingiber officinale plant and has a strong taste and aroma.
Traditional medical practices use ginger to treat various health problems such as nausea, headaches, and to combat colds.
In the kitchen, ginger is used in many foods, such as teas and drinks, soups, spices, meats, and sweets. It can be used fresh or dried and usually adds a spicy and warm aroma to dishes.
In addition to its use in cooking and medicine, ginger is also a popular ingredient in drinks and cocktails, such as the Moscow Mule and the Dark 'n' Stormy.
Overall, it is a versatile and flexible spice that adds flavor, aroma, and therapeutic properties to many foods.
It is known for its anti-inflammatory and antioxidant properties, as it contains plant compounds such as gingerols, shogaols, and zingerones, which can help fight inflammation and protect cells from free radical damage.
Furthermore, it can aid in digestion and nutrient absorption from food, as well as relieve indigestion and stomach discomfort. The consumption of ginger can also help alleviate nausea and vomiting, especially in cases of nausea related to pregnancy or chemotherapy.
It is also known as a natural pain reliever, as it can help relieve headaches and muscle pain.
Finally, it is worth noting that ginger can help protect the immune system, as it contains vitamins, minerals, and antioxidants that can enhance immune function. Thus, regular consumption of ginger can help prevent and alleviate diseases.
Recycle what's left over from your Easter table
...and Easter came, and we ate (maybe overate), and we drank (again... maybe overdrank...), and we had a lot of meat, and a lot of vegetables, and a lot of sweets, and even more eggs, and lots and lots of chocolate! And Easter has passed, and now every leftover is sitting in our fridge, taking up space. So, what do we do? We recycle, of course, of course! (as Tsaganas used to say... of course, of course!)
We roll up our sleeves, open our fridge, and start emptying out all the Tupperware containers that have accumulated inside. We take a look at everything, checking which items are still good and edible.
We have plenty of lamb or goat meat left over. What can we do with it?
-Pasta in all forms! Boiled in a pot, baked in the oven, with red sauce, white sauce...however you think of it, one thing is for sure...it won't be left uneaten!
• Sandwiches with lamb or goat meat, and whatever vegetables or spreads are in the fridge.
We slice our lamb or goat meat into thin pieces, spread some cheese or whatever spread is in the fridge on our bread, and add leftover salad and cheeses.
• Vegetable wraps, quick, easy, and light.
We make rice rolls with lamb or goat meat, and whatever salad ingredients are left in the fridge. Some lettuce, carrot, tomato, or anything else you have on hand. It's a great idea to make several rolls and have a family movie night.
• A delicious meat pie with leftover meat.
It's easy and quick with ready-made filo pastry, if you're tired and need a break. You can make a great pie for all hours, the office, school, work, etc.
Lay out the filo pastry, and put in not only the leftover meat, but also the vegetables and cheeses that you have left, after you have grated them. Saute a little onion and garlic, add the meat after you have minced it, season lightly with salt and pepper (careful, the meat is already seasoned), and bake in the oven... voila!
• Salads!!! Improvise salads based on lettuce.
Fresh and cool salads based on lettuce. Don't be tied down to specific ingredients, substitute the mozzarella with feta, etc. Use your imagination and creativity to make wonderful salads!
• Omelets!!!!! Vegetable omelets or tortilla de verduras, or oven-baked omelets.
Open your refrigerator and create delicious omelettes with the vegetables and leftover meat you have. It doesn't take much effort, just chop the ingredients and saute them in a pan, then add the eggs. Enjoy your delicious omelettes!
-Stuffed mushrooms! Make stuffed mushrooms in the oven with chopped meat, vegetables, and a slice of cheese on top. Delicious!
-Stuffed eggs! There are endless variations for the eggs we have left. Stuff them with egg yolk and... cream cheese, mayonnaise - with mustard or ketchup, avocado, cold cuts, cheeses, and more.
-DESSERTS! We have plenty of leftover sweets! What do we do with them?
-Chocolate treats for treats! Make chocolates from the chocolates and chocolate eggs that are left and from the Easter bread! -Coconut balls that everyone loves! Put crumbled Easter bread or nuts, chopped spoon sweet, and roll them up. Then melt the chocolates and the chocolate eggs left in a bain-marie. Cut the roll into slices, dip them in chocolate, and wrap them in aluminum foil. A sweet treat for all times! -Who doesn't remember the famous mosaic dessert? Replace the biscuit with the Easter bread and make the most nostalgic dessert there is! -Bars!!! Chocolate bars, or bars with nuts. We have so much chocolate and leftover nuts, what are we going to do? Melt the chocolate in a bain-marie, add the nuts or dried fruits that you have left, along with some cereal like pops, and make bars for the kids and why not for yourself!
Let's take a look at some specific recipes with the leftover lamb to give you a hand.
Lamb with Short Pasta
Our Ingredients:
Leftover lamb from Easter (about 1 kg)
2 large onions, finely chopped
1 can crushed tomatoes
1 tbsp tomato paste
2-3 cloves of garlic
½ wine glass of red wine
A drizzle of olive oil
Salt, pepper,
spices (bay leaf, optional), and cedar nuts (optional)
1 package of short pasta or your preferred type of pasta Grated Mizithra cheese for serving
In a pot, heat olive oil and saute the onions until they become translucent. Then add the lamb, garlic, tomato paste, and crushed tomatoes. Deglaze with red wine and add the bay leaf and spices wrapped in cheesecloth. Let the mixture come to a boil and then reduce the heat. If more liquid is needed, add warm water or broth to maintain a steady simmer and prevent the meat from becoming tough.
Once the lamb is nearly cooked, remove the cheesecloth with the spices and allow the meat to simmer until tender. Meanwhile, partially cook the pasta, and for the final cooking, add it to the sauce.
Serve the dish hot, topped with grated Mizithra cheese.
Note:
• The cedar nuts and bay leaf are optional ingredients that can be added for additional flavor.
• Adjust the seasoning according to your taste preferences.
• Feel free to use your favorite type of pasta if short pasta is not available.
• Mizithra cheese is traditionally used for serving, but you can substitute it with another type of grated cheese if desired.
Lamb with Barley Stew
Our Ingredients:
Leftover lamb or goat meat from Easter (about 1 kg)
500g coarse barley
½ cup olive oil
2 onions, finely chopped
3 cloves of garlic, minced
2 carrots, diced
1 tbsp fig molasses or
1 tbsp honey
½ cup red wine
1 tbsp tomato paste
1 can crushed tomatoes
2 bay leaves
5-6 peppercorns
1 cinnamon stick
Salt and freshly ground pepper
Grated dry Mizithra cheese or crumbled Kefalotyri cheese for serving
In a large pot, heat a little olive oil and saute the onions and garlic until translucent. Add the tomato paste and stir it into the mixture. Next, add the lamb meat and stir well to combine all the ingredients.
Deglaze the pot with the red wine, allowing the alcohol to evaporate. Then add the fig molasses or honey, crushed tomatoes, diced carrots, about 1.5 liters of boiling water (to maintain a steady boil without reducing the heat), bay leaves, peppercorns, and cinnamon stick.
Once it comes to a boil, cover the pot with a lid and let it simmer for about 10 minutes.
In another pot, heat a little olive oil and add the barley, stirring constantly. When the barley is well coated with the oil, transfer it to the large pot with the lamb mixture.
Empty the pot of the lamb mixture into the large pot with the barley. Season with salt and place it in a preheated oven at 180 degrees Celsius for approximately 30-40 minutes.
Note:
• The ratio for the barley is 1:3, meaning 1 part barley to 3 parts liquid.
• The cooking time may vary depending on the type of pot used. Different types of cookware can affect the cooking time, such as clay pots, baking dishes, or Dutch ovens. In this recipe, a clay pot is used, so preheating the pot along with the oven is recommended to maintain the temperature and ensure even cooking.
• Keep in mind that the dish will absorb moisture, so after removing it from the oven, let it sit for a few minutes to allow it to absorb any remaining liquid and firm up.
• You can sprinkle grated cheese on top when closing the oven door.
Meat Pie with Cheeses
Our Ingredients:
500g leftover lamb from Easter
3 fresh onions, finely chopped
½ cup white wine
1 dry onion, finely chopped
½ bunch dill, finely chopped
? bunch fennel, finely chopped
200g large-cut kasseri cheese
100g Vermio cheese, cut into cubes
100g Domokos cheese
2 eggs + 1 for brushing
1 yogurt
1 sheet of phyllo pastry
Olive oil
Salt and pepper
Lightly saute the onions. Then add the lamb and deglaze with wine. Allow all the liquid to evaporate. Remove the saucepan from the heat and let it cool. Once cooled, add dill, cheeses, eggs, salt, and pepper. Mix well until all the ingredients are combined.
Take the phyllo pastry sheet and lay half of it on the bottom. Then spread the filling evenly and cover with the remaining half.
Brush the top with beaten egg if you want to achieve a golden crust and a glossy finish.
Bake in a preheated oven at 180 degrees Celsius on the middle rack for approximately 45 minutes, or until the pie is golden brown.
Lamb Pouches with Easter Leftovers and Vegetables
Our ingredients:
1 kilogram of leftover lamb from Easter
2 zucchinis, diced
2 leeks, white parts only (save the green leaves for tying the pouches)
2 carrots, diced
4 mushrooms, diced
250 grams of diced metatiri cheese or kaseri cheese
3 cloves of minced garlic
½ cup of red wine
1 packet of phyllo dough (removed from the freezer the previous day and kept in the refrigerator)
Olive oil
Salt, pepper,
thyme, and oregano
Butter for the phyllo dough
In a pot, heat a little olive oil. Add the leeks and garlic, then the lamb, and deglaze with the wine. Once the alcohol evaporates, add a little boiling water (to prevent it from drying out), reduce the heat, and simmer for about ten minutes. Next, add the vegetables, a little more boiling water, and continue simmering for another half an hour. Then, add the herbs and let it simmer for a little longer. Strain the lamb and vegetables, reserving the broth for later use as a sauce.
Spread the phyllo dough on a clean surface. Cut it into quarters (creating a cross shape). Place one sheet on top of the other. Melt the butter and have it nearby, along with the diced cheese and the strained lamb and vegetable mixture. Take one sheet of phyllo dough, brush it with butter, and place a second sheet on top, crossing them. Using a spoon, add some filling (3-4 pieces of metatiri cheese or kaseri cheese). Fold the edges and lightly press to seal the dough. Place the pouch on a greased baking sheet. Repeat the process with the remaining ingredients.
Once all the pouches are prepared, brush them generously with melted butter, covering the phyllo dough. Bake in a preheated oven at 180 degrees Celsius for about half an hour, or until they turn golden brown. Once they are done, tie the pouches with the green leaves from the leeks.
Lamb with chickpeas in the oven
Our ingredients:
Leftover lamb from Easter (around 1 kilogram)
½ kilogram of soaked chickpeas from the previous day
3 dried onions, finely chopped
4 cloves of garlic
100 grams of olive oil
150 grams of red wine
3 ripe tomatoes, finely chopped
1 tablespoon of tomato paste
Salt, thyme, oregano, spices,
2 bay leaves
In a bowl, soak the chickpeas in plenty of water overnight.
The next day, drain the chickpeas, rinse them, and add fresh water to boil them for a couple of minutes. After 3-4 minutes, strain them and add fresh water (from a kettle) along with the bay leaves to simmer for about an hour until they soften (be careful not to overcook them; they should be ALMOST ready).
While the chickpeas are simmering, start making the lamb sauce. Saute the onions, tomato paste, garlic, and lamb in a pot, then deglaze with wine. Add the tomatoes and let it simmer for a while. Once the chickpeas have softened, add them to the pot and pour enough broth from the chickpeas to cover them. Cover the pot and cook over low heat at 160 degrees Celsius until the lamb and chickpeas become tender and flavorful. Once they are ready, uncover the pot to let them brown.
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Cockles and clams
Cockles and smooth clams Sea delicacies that we love and search for
in menus when we sit at a fish tavern or at the fish market to buy
for our home. They can be combined with risotto, pasta, but also
enjoyed on their own with a squeeze of lemon or on the grill. However
we choose to have them, we love them because they are nutritious,
with a rich source of protein, omega-3 fatty acids, and very little
fat.
Opening these shellfish requires caution. With a small knife, we place it at the joint of the two shells from the backside and gently twist (trying not to move the knife but the shell), then the shell opens, we break it in half, and carefully remove the meat.
We always serve them on ice, and when serving them raw, when we sprinkle lemon juice on them, they should react (a slight movement). Then we know that our shellfish are fresh.
If we want to steam them, with a little white wine or ouzo, fresh or dried onion, garlic, parsley, and lemon, they become delicious.
If we want to grill them, we will definitely accompany them with butter, garlic, and lemon. Divine!
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Roasting Herring
How will we roast our herring? What is the process? There are many ways to roast your herring. Here, we will explore one of the most common methods, using cotton and alcohol.
The herrings available in our market come from the North Pacific, North Atlantic, and Baltic regions. Since ancient times, it has been a tradition to prefer herring on Clean Monday. However, it is a habit that we have seen not only on Clean Monday but also every day, passed down from fathers and grandfathers. Builders often used to roast herring with newspapers, in taverns, or during olive picking along with bean soup.
What You Will Need:
• A fork (not a knife) to keep a distance from the flame to avoid burning your hands.
• A herring (check if it is gutted... you can make a delicious herring salad with the roe and eggs).
• A piece of cotton.
• Some alcohol (be careful with the quantity; if it spills too much, it will create a large flame that could spread to nearby cabinets or objects).
• A small baking tray.
Pierce the herring in the opening of the belly, in the middle, to have control of its weight.
Once we carefully light the alcohol, we place our herring on top and turn it on all sides to ensure it is burned evenly until its skin opens.
Then, after the skin opens, we simply open it up, remove the bones and head, and place it on a plate with a drizzle of olive oil and lemon. Alternatively, you can incorporate it into salads (e.g., black-eyed peas with herring), pasta dishes, or wherever you like.
I recommend this method because if you burn the herring on a gas burner, the dripping herring can damage the burner. If you burn it with other papers (e.g., magazines with ink), the ink will burn and transfer chemicals to the herring.
Enjoy your roasted herring!
Grilling Fish on the Grill
What should we do when we have a small fish and want to eat it grilled, without leaving half of it stuck on the grill, without it drying out completely, and without having to gather it in pieces from the grill???
First of all, it should be cleaned of scales, guts, and gills. Then wash it well. If we have it in the fridge, it would be good to take it out of the fridge about fifteen minutes before we grill it. After drying it with paper towels, we should brush it with olive oil on both sides very well. Then season it inside and out with salt and pepper. It is important that our grill should be very well cleaned with a brush, have been heated for about 10 minutes, and be well oiled. If there are remnants of other foods, it will stick. We place our fish crosswise and slightly oblique on the grill. Also, to have an even grilling, we make sure the body of the fish is closer to the fire because it will need more time, and the tail is a little further out. Depending on the size of the fish, we have the fire. Usually, it's medium to strong. We only turn the fish once. To check if it has created a crust, we use tongs (pass them between the gaps made by the grill) and try to lift our fish with a very gentle and soft movement. If we see that it doesn't move and creates resistance, we leave it a little longer. The fish is ready to turn when it has a slight crust and when it does not resist when we try to lift it with tongs or a spatula. When we turn it over, the cooking time on the other side will be 2-3 minutes less than the first side we grilled. This, of course, has to do with the temperature of the grill and how big our fish is. After we grill it on the other side, we serve it on a platter, let it "breathe" or "rest" for 2-3 minutes, and then add olive oil with lemon, oregano, parsley, or whatever you like, and the garnish with which we will enjoy it.
• You can marinate your fish an hour before you grill it.
• When you open the fish, put a slice of lemon or onion in it. It will keep the edges of the belly from drying out.
Good luck!!!
CHEESE
Historically, cheese is believed to have come to us from the nomads of Central Asia. A myth suggests that cheese was made by mistake by a merchant who had stored milk in a sheep's pouch, and due to the heat and the natural enzymes from the interior of the pouch, the milk separated into curds and whey. When he stopped to rest at night, he discovered what had happened, and by trying the whey which was very good for his thirst and the curds for his hunger. For the ancient Greeks, who considered it one of the sacred foods, mythology states that the knowledge of cheesemaking was given by Aristaeus, the son of the god Apollo. Our homeland has a tradition of cheese-making for centuries. In ancient Greece, cheeses were adored. We have a few references to them, they had two categories, soft (fresh) or mature. Fresh cheeses were usually wrapped in dragon leaves to be preserved. Fresh cheeses were typically made of cottage cheese, goat cheese, which were sold by weight while mature cheeses were sold by piece. As Aristotle mentions, fig milk could be used as rennet. Homer has referred to cheese-making by the Cyclops Polyphemus who made cheese from sheep and goat milk, essentially making feta! As well as many other types of cheeses, as we can understand by reading the verses when Odysseus reached the cave of Polyphemus.
Excerpt from Homer’s Odyssey:
"...We then hastily arrived at the cave, but we did not find him inside; he was grazing his fat sheep in the meadow. Entering the cave we were amazed by everything: baskets full of cheeses; in the pens, lambs, and kids were groaning but they were divided amongst themselves orderly; [...].
Then my companions urge me to take as much cheese as we could and return; [...].
However, I did not listen, which would have been more beneficial; I wanted to see him and if he would be hospitable.
And
He knelt down to milk bleating sheep and goats [...].
He curdled half of the milk to make cheese and kept the other half to drink."
Today, Greece has many famous types of cheeses that we promote all over the world. Some of these are:
Anthotyro, Arseniko of Naxos, Graviera of Naxos, Graviera of Crete, Graviera of Agrafa, Armogalo, basket cheese of Lemnos, Sfella, Katiki of Domokos, Kasseri, Kefalograviera, Kefalotyri, Ladotyri of Mytilene, Kopanisti, Mastelo of Chios, Staka of Crete, Metsovone, Batzos, Myzithra, Xinomyzithra, San Michali, Manouri, Teleme, Feta, Tsalafouti, Formaella of Arachova Parnassos, and many more.
Cheeses are categorized into groups such as brine cheeses like Feta, Teleme, Sfella, Batzos, Touloumotyri, basket cheese, etc.; yogurt-like cheeses such as Tsalafouti, Katiki, Staka, Xinomyzithra, etc.; soft cheeses like the cheese from Mykonos, the stone cheese from Tinos, the Syros cheese, the cheese from Limnos, Prentza from Kefalonia, Mastelo of Chios, etc.; reprocessed cheeses like Kopanisti, Xinomyzithra, etc.; semi-hard cheeses like Formaella of Arachova, Kasseri of Macedonia, the cheese from Metsovo, etc.; and hard cheeses like Graviera of Crete, Kefalograviera of Epirus, Ladotyri of Mytilene, Arseniko of Naxos, Kefalotyri of Naxos, San Michali of Syros, etc.
In Greece, cheeses can be found in every corner of the country within food such as in pasta, vegetables, meats, pies, appetizers, in salads, sauces, risotto, and even eaten plain on a platter accompanied by fruits, various crackers, bruschetta or breadsticks, and nuts, along with exquisite wines and even in traditional confectionery, such as the Cretan 'skaltsounia'.
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Aromatic Butters
To create a delicious dish, it requires the right, pure ingredients. One essential ingredient for our cooking is butter. A proper butter can elevate the taste of a dish, adding intensity and depth. Our sauce will be delicate and well-balanced.
Aromatic butter can be used in various ways: with meat in a pan or in roasts, spread on bread for garnishing, with boiled vegetables, roasted potatoes, or even on grilled corn. It can also be used with fish, such as salmon, snails, mushrooms, pasta to add the desired flavor note, in risotto, in trachanas, etc.
Here, I'll give you an idea of how you can create your own butters and enter the realm of deliciousness and imagination. You can play with flavors, herbs, and spices to make your dishes more tasty, delicate, and well-balanced.
I will present three butter variations that can cover a wide range of dishes. However, you can use your imagination and choose your own herbs and spices to enhance your butter. There are no specific proportions; it's up to you to decide how intense you want the flavors to be. Start with smaller amounts of herbs and gradually adjust to your desired level over time.
1. Butter for fish, chicken, potatoes, vegetables, mushrooms, snails, etc.: Choose your butter according to your preference (intense flavor, light, thick, etc.). Allow the butter to reach room temperature. In a bowl, mix the butter with your chosen herbs and spices. In this case, we'll use fresh lemon juice, lemon zest, oregano, tarragon, salt, pepper, parsley, lovage, and a little dill. Mix them together and shape the mixture into a log using plastic wrap. Place it in the refrigerator. That's it! When it solidifies, it's ready for use. Feel free to experiment and create your own flavor combinations.
2. Accompaniment butter (to be used alongside other butters): Here, we've chosen a moderate butter because it will be used as a complement to other butters. The ingredients we'll use are parsley, melted garlic (or granulated garlic if you prefer), thyme, oregano, salt, pepper, and mustard. Mix them together and shape the mixture into a log using plastic wrap. Place it in the refrigerator.
3. Spicy butter (for meats, vegetables, sauces, etc.): This is a butter with strong flavors of various spices. We've chosen a flavorful and thick butter and added a mix of peppers (mixed pepper flakes), paprika, cayenne, Tabasco, smoked salt, and granulated garlic. Mix them together and shape the mixture into a log using plastic wrap. Place it in the refrigerator.
Don't limit yourself to the ingredients and butters I've provided. With the help of butters and your chosen elements, your cooking will develop its own character, and the taste experience in your dishes will become more pronounced. Add a slice of butter to grilled corn or boiled corn to work its magic. Spread butter on bread and lightly toast it before serving. Butter up your sandwiches and give them a unique, spicy, or refreshing twist.
Place a slice of spicy butter on steaks, lamb chops, or fillets. Add a pat of butter on salmon and let the flavors from the butter and herbs envelop your fish and transform it.
Add butter to your risotto or pasta at the last minute, allowing the sauce to stick to the pasta and make it more enjoyable.
Within simple ingredients, herbs, and spices lie the deliciousness and ultimate pleasure of taste. Dare to try it, and you'll remember me. It won't take much time; it's not difficult at all
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Rosemary
The medicinal herb known as rosemary belongs to the Lamiaceae family. It is called "rozmarini," "lasmari," "arismares," "dentrolivano," or "dyosmarini," but it is most fittingly referred to as the "prince of aromatic plants," as it was known in the past. It is also called the "dew of the sea" due to its habit of growing near the sea.
Rosemary is an evergreen shrub with many branches, densely packed small linear leaves that are green on top and white underneath. Its flowers are pale blue-white. It is a wild plant found in almost all of Greece, particularly in rocky areas.
It can be propagated by allowing cuttings to develop roots or by growing from seeds (which often sprout). It is cultivated for commercial purposes in southern Europe.
Rosemary blooms in spring and summer. Ancient Greeks believed it to be a brain tonic. Young students used to wear garlands of rosemary around their necks or weave branches into their hair during exams to stimulate their memory. In the rituals of ancient people, it symbolized marriage, love, and death. When young girls got married, they adorned their heads with rosemary wreaths. Rosemary is one of the plants used in our church's blessings.
Rosemary contains tannins and essential oil, which are used in perfumery. Mixed with wine, its flowers create a good cardiac tonic and improve vision. It is generally used for insomnia, fainting, and dizziness. It is believed to purify the blood and is beneficial for respiratory problems and asthma. It is also stomachic, tonic, antiseptic, and antispasmodic. Applied through rinses or baths, it is beneficial for the skin, promotes hair growth, and combats diabetes. Its infusion is used for washing infected wounds. It uplifts the mood and is useful in cases of mild to moderate depression. It is also used as a seasoning, although rarely to increase appetite. In cooking, it is used in sauces, marinades, meats, fish, olive oil, vinegars, and more. It combines well with citrus fruits in baking. It imparts intensity of aroma and flavor. It can be found in traditional recipes such as snails "boubouristi," fried liver, fruit salads, soups, seafood, cheeses, game dishes, and more.
"Golden"
The word "Elikhrusos" comes from the Greek words "elisso" (roll) and "chrysos" (gold), but it is also known as "Amarantos Athanatos" (immortelle), "May," or "sempreviva" from the Italian words "sempre" (always) and "vivere" (to live), which can be loosely translated as "alive forever."
This plant is said to give us eternal youthfulness thanks to its properties. It contributes to tissue regeneration, has healing properties, and restores the skin to its original state. It delays skin aging due to its cytoplastic regenerative action. It is considered one of the most expensive essential oils and is recommended for the treatment of skin conditions such as burns, acne, herpes, wounds, eczema, and more. Its oil, when used for massage, rejuvenates the skin, reduces discoloration, improves stretch marks, and much more.
In culinary traditions, in some regions of Greece such as Crete, Kythira, and some Aegean islands, the leaves are harvested in winter when they are still soft and tender. They are used to make pies or salads and are also used in dishes with pork, sausages, or cod.
Cilantro
Cilantro, also known as Coriandrum sativum, is an aromatic herb widely used in cooking and traditional medicine. Here is some information about cilantro:
Description: Cilantro is a biennial herb with delicate leaves and small flowers that form dense clusters. Its leaves have a strong aromatic flavor and can be used fresh or dried.
Uses in cooking: Cilantro is widely used in many cuisines to add flavor and aroma. Fresh leaves and seeds of cilantro are popular ingredients in sauces, soups, salads, seasonings, aromatic rice dishes, spiced meats, and fish. It can also be used as a garnish in dishes and salads.
Properties and benefits of cilantro:
romatic properties: Cilantro has a strong and fresh aroma that can add intensity and complexity to the flavors of dishes.
Digestive health: Cilantro is considered beneficial for digestion and relief from digestive issues such as indigestion and bloating.
Anti-inflammatory properties: Cilantro has anti-inflammatory properties that can help alleviate inflammation, such as joint and muscle inflammations.
Antioxidant protection: Cilantro contains antioxidant compounds that help protect the body from free radical damage and oxidative stress.
Immune support: Cilantro contains nutrients that can help boost the immune system and promote overall health. It contains vitamins (such as vitamin A, vitamin K, and B-complex vitamins), minerals (such as potassium, magnesium, and iron), and phytochemical compounds (such as flavonoids and phenolic acids) that contribute to health and well-being.
Potential health benefits: Cilantro has been suggested to have potential benefits in various aspects of health. Some studies have indicated that cilantro may have antimicrobial properties, anti-inflammatory actions, anticancer effects, and antioxidant activity. However, further research is needed to confirm these potential benefits.
Cooking use: Cilantro is a popular ingredient in many cuisines worldwide. Fresh leaves and seeds of cilantro can be used to add flavor and aroma to dishes such as sauces, soups, salads, seasonings, aromatic rice dishes, meats, and fish. Cilantro can also be used as a decorative element in dishes and salads.
Storage: Fresh cilantro leaves can be stored in the refrigerator, wrapped in a paper towel or a plastic bag, to keep them fresh for a few days. Cilantro seeds can be stored in a container or a dry, dark place for a longer shelf life.
These are some pieces of information about cilantro. It is a popular aromatic herb with multiple uses in cooking and potential health benefits. E
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