Herbs are beneficial and nutritious. We at Örtfabriken try to make them part of our everyday lives as often as we can. We take our tincture drops throughout our daily lives and drink nutritious teas. But there is one way that is often overlooked and that is the herbs or spices in our kitchen. Our challenge is to include these spices in every meal.
Most of us are familiar with culinary herbs such as thyme (Thymus vulgaris), coriander (Coriandrum sativum) and rosemary (Rosmarinus officinalis). They add flavor and aroma to our meals, but they can also enrich us with important nutrients. They have been used by herbalists throughout history for specific physical and mental ailments.
Other good spices are oregano, mint, sage, anise, black pepper, chili, cardamom and cinnamon.
Spices we could use more often in our cooking are all flowers such as lavender, marigold, rose, violet. Or why not coriander seeds, dill seeds, fenugreek, cayenne and cloves.
Unfortunately, our kitchen spices are sometimes a bit bland in taste and dull in color. Time has passed since they were harvested and their effect is starting to wane. They are simply too old. If you have the opportunity, choose dried herbs that are still crisp in color, have a distinct flavor and a scent that is something other than hay. Then you ensure that you get a good spice that enriches your dishes with more than just flavor and aroma.
