The use of herbs in the gourmet kitchen is well known.
However, its medicinal and decorative nature does not attract the same attention as culinary ones. Gardeners and garden lovers will certainly not be hurt by a few tips from the other side of the coin about the already famous spice plant.
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A small evergreen shrub with fragrant gray-green leaves and bluish-purple flowers. The whole plant has a strong aromatic odor. It is resistant and thrives in continental parts. You can also grow it successfully in a pot on the south window of your apartment. Young plants sprouted from seed in late May. It does not require a lot of moisture and is not demanding in terms of soil. It blooms in June and July, and for medicinal purposes, the tips of the stems and flowers that dry in the shade are collected in an airy place.
In terms of healing properties, lavender oil is great for treating skin irritations as it is one of the few essential oils that can be used undiluted on the skin.
It stimulates the repair of epithelial cells and accelerates the process of repairing damaged skin in wounds and burns. It can also be used to treat eczema, psoriasis, inflammatory changes in the skin, stinging and insect protection, relieving headache, heart palpitations, as a remedy for various throat and throat infections and pain in the gastrointestinal system. In addition, it is used for baths, as tea, and for inhalation.
The whole herb has an aromatic scent. The stems, leaves and flower cups are covered with fine hairs. The leaves are ovate, 1.5 to 5 cm long. It blooms from June to September. Growing is not easy because the plant requires a lot of light and heat. You can eventually buy it already planted in larger centers. Basil has antibacterial, soothing, anti-cramping and pain and difficulty digesting. It is also used in the treatment of urinary tract diseases, inflammation of the intestines, cramps, vomiting, constipation, and migraines.
Due to the harmful estragole contained in basil oil, a higher healing value is attributed to Indian basil. And because of its sweet aroma, it is one of the favorite spices in many of the world’s finest cuisines, especially in Italian and French. It is used in the preparation of soups, sauces, pasta, in the preparation of lighter dishes of meat, poultry, fish and seafood, and as a seasoning in salads. It is fresh aromatic, while the dried and cooked leaves lose their aroma.
Perennial semi-shrubby plant 30 to 60 cm tall with strong roots. Its leaves are long, oval in shape and the flowers are bluish. Ordinary sage has gray-green leaves. It grows wild in our Mediterranean climate. Apart from this species, there are ornamental species that are very decorative and a favorite in gardens. The names of these varieties are Icterine, Tricolor, and Purpurescens, and vary in leaf color, ranging from yellow and green to purple.
These varieties are more sensitive than ordinary sage and should be pruned every spring to stimulate growth. The plant blooms from May to July with bluish, rarely white flowers. You can grow sage on a warm, sunny billet in the lee, or in a flowerpot. It is sensitive to excess moisture and frost but is not demanding with respect to the soil. It contains most of the essential oil in the pre-flowering period. The leaves are then collected and dried for several days in shade or oven at 20 ° C.
Sage tea is known as an excellent ingredient in cleansing the body and helps in cough treatment. The spices used are dried or fresh leaves, which are added to game dishes, fish and cream soups, as well as various dishes of red meat, poultry, and seafood. The whole plant smells good because of its high content of essential oil. It can be easily grown in a garden or in a flowerpot. The healing properties of the herb are evident in the treatment of hemorrhoids and prepared as tea, it is used to treat abdominal cramps, diseases of the digestive tract, liver and bile, and the upper respiratory tract. It is known as an indispensable spice in pizza making and is also a good complement to omelets and Italian sauces.
Plant with green pointed and very aromatic leaves 1-3 cm long. The leaves are dark green on the upper side and hairy and whitish on the bottom. It blooms from March to May, and sometimes in September, it blooms for the second time. The whole plant has an intense and pleasant aroma, similar to camphor. It is grown as an ornamental shrub.
It is suitable for cultivation in temperate climates, but can also be successfully grown in a flower pot as an ornamental plant and/or spice. Distillation of leaves or twigs produces rosemary oil. Rosemary essential oil is used in aromatherapy, it has a stimulating, stimulating and refreshing function.
The twigs are cut when the plants bloom, dry in the shade and then separate the leaves, which are ground or ground as a spice. His taste is angry, a little bitter and aromatic. As a spice, it helps the secretion of digestive juices, bile, and winds. Rosemary spices a variety of dishes such as sauces, marinades, soups, all kinds of baking, stewed vegetables, and is very popular in Italian and French cuisine.
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