Is there a difference between spices and herbs?
Spices and herbs have existed for a very long time and most people use flavor additions without thinking so much about the category in which they fall. One might wonder if there is any difference.
In general, we can say that herbs are the tasteful (and edible) part of a plant, mainly grown in light temperate areas. It has been grown in the west for two purposes, such as flavoring and medical use. At the same time, spices were grown in tropical areas, and as of today, they were largely imported to the west. Although spices in the same way as herbs have been attributed to medicinal properties, in the West, it has primarily been used for flavoring. Historically, herbs have been cheap and something that has been grown locally, while spices have traditionally been quite expensive for the richest.
Many people will argue that the difference between herbs and spices is in line with the difference between fruits and vegetables, which one can agree on a lot. There are some botanical reasons that partially separate them, herbs are leaves from plants that do not have a tree, such as parsley and oregano. As mentioned earlier, diseases grow generally in the temperate climate zone while spices come from the bark, berries, fruit, root or stem of a plant. Most often, these plants originate from tropical areas. In general, herbs smell more when they are fresh while spices often get stronger when dried. Ultimately, separation is unclear and should probably be attributed primarily to the climate in which it is grown.
Use of herbs and spices
Before clinical medicine was developed, herbs and spices were one of the few ways one had to deal with health problems. Although health effects are debatable and to a limited degree documented by strict scientific studies, a lot of anecdotal evidence has been gathered, and herbs are also used today as a contribution to alleviate health problems.
This book addresses what health effects have been attributed to the different herbs, some of which are obvious superstitions and nonsense, while others may surely lie in. Nevertheless, you should not emphasize any of these qualities as the little one gardener has not verified them with medical personnel.
While it is well known that herbs have been used as medicine and flavoring in unusual times, it is somewhat less known that herbs are also used in perfumes and aromatherapy.
Most people would agree that food would taste quite boring without a little sprinkle of one and a little dash of the other. This book is mainly written to enable you to grow your own herbs as a food additive in your own food. It, therefore, has the main focus on how to grow your own herbs with the best results! However, the book also covers a number of other themes, including some recipe recipes, which the herbs that you can cultivate are an important ingredient. www.denlillegartner.no
Parsley is probably the world’s most famous herb and can be found in recipes from almost all corners of the world. It is because parsley has a remarkable ability to complement flavors and aromas to many other herbs and spices. Many people also claim that parsley is excellent for cleansing the breath and palate, it also makes it very good for decorating. Kruspersille is the most common parsley species in Norway and, as its name suggests, is known for its frizzy leaves as opposed to leaf parsley that is more common elsewhere in Europe. Parsley is known to be rich in the essential oil apiol which gives parsley its distinctive flavor.
History and origin
The word parsley comes from the two Latin words petros and selinon which means stone and celery. Parsley originates from the Mediterranean where it grew wild. Much of the folklore around parsley is because a plant that looks very like and actually is dead and thought it should have sprung out of the blood to God Archemorus who, according to their beliefs, was the precursor to death. The Greeks usually did not eat parsley but wore it as a wreath on their heads during parties to avoid substance poisoning. Bridesmaids wear wreaths for protection against evil spirits and the winner of athletic contests that were held in honor of recently deceased persons also wore garlands of parsley. Parsley was kept away from breastfeeding mothers because it was thought that it could lead to epilepsy in babies. With this already black reputation, it was no wonder that the low and slow sprouts of parsley seeds got a bad folklore. It was said that the cause of the slow and unreliable sprout of parsley was that the seed went nine times to the devil and back before it came up. The seeds that did not come up were the seeds the devil kept for himself. Perhaps it was for the same reason that later in Christian communities it was claimed that if you sowed parsley on Good Friday you would have a twice as good crop as if you sowed the other days of the year. Later, it was linked to the apostle Peter since he was the protector of heaven’s gates. In some places, faith went on even further, claiming that only if a woman was responsible for the household the parsley would germinate. Because leaf parsley could be confused with a deadly plant, it was a crushed perch that found the way to bowls and barrels.
How to grow parsley
Despite the long germination period, parsley is the easiest of all sweet herbs to grow. Parsley thrives in most soil conditions with only moderate amounts of light, making it an excellent herb to grow in pots.
Because parsley seeds are slow to germinate and may need as much as 4-6 weeks from wasting it until it sprouts, many people add parsley seeds in lukewarm water for at least 24 hours to speed up germination time. The very best way to get parsley seeds to sprout is to put them in a wet (but not dripping) paper towel and put it all in a zip lock bag as you blow some air before closing it completely and put it in a place that emits a little warm (for example, on top of the fridge). Once the seeds have germinated and the root is strong, you can carefully plant them in the pot. Should it be poured into the soil, it is recommended to mix well with other growing medium, such as playing balls. Parsley grows best when hummus is added into the soil. You get a higher yield on parsley if you plant it about two to three times during the growth period. But once it is well established, its long crooked root makes it harder and avoided.
Especially for aeroponics
Parsley has shorter germination time aeroponics and it will usually be unnecessary to cultivate the seeds for example in a ziplock bag. But if you plant it with other plants that germinate and grow fast, it may still be an advantage. Parsley does not need much nutrition and can survive too much nutritional value. So, parsley should not be grown together with plants that need a lot of nutrition.
How to harvest parsley
Harvesting of parsley stimulates further growth and can be harvested gradually, cutting with scissors up to half of the leaves above ground level. Once the leaves have been cut, it takes up to 3 weeks before a new crop has grown out again. The largest total shredding is obtained if you cut only full-mature leaves and leave the underdeveloped leaves to grow big.
Harvesting of seeds
Parsley plants are 2 years old and bloom at the end of the second growing season and then it starts to produce seeds. When cultivating parsley for seed production, it is advisable to remove all imperfect and weak plants so that only the healthiest plants can fertilize each other. Although these plants usually will stand a Norwegian winter, it is advisable to protect these plants over the winter to ensure they bloom next season. The plant tends to mature irregularly so that someone will come with seeds 1-3 weeks before others.
When most of the seed is brown or dark in color, cut off your head >> avoid shaking in the stem as this may cause you to spread the fine seeds. Hold the stem over a small bag and shake easily so that only the ripe seeds fall off. spread the seeds on a sheet and set them in the sun for two days to mature further. Wipe all seeds for 10-14 days to ensure they are completely dry, turn daily.
Parsley is rich in Vitamin A and C. Vitamin C is a well-known antioxidant that is necessary for a healthy immune system and can help prevent colds and pancreatitis. Vitamin A is known for its good effects on vision and to reduce the risk of atherosclerosis and diabetes. Parsley is also a source of folic acid, another vitamin that helps reduce the risk of cancer and atherosclerosis. Some believe that parsley can help control bed wetting.
Oil extract from parsley called Apiol has been used in medicines that treat a variety of diseases like malaria and jaundice.
Okalsicides are also found in parsley, ocalsuric acid prevents calcium absorption and can also contribute to gallstones and kidney stones. For the average person who eats a balanced diet, small amounts of ocular acid will not be a health factor. But, with low calcium intake for health reasons, they should not eat large amounts of parsley.
Parsley in food
The most common way to use parsley in your food is as garnish, it is best to use a crushed perch that has a more favorable appearance and not an even strong taste like the more smooth leafy variant. The flat varieties are better to use in soups and other tasty dishes. It is also a common ingredient in many Italian spice mixtures. Many claims that parsley has the ability to neutralize or reduce bitter taste like garlic and oregano.
Here are some recommended seasonings.