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Aromatic plants


Tarragon
Tarragon is a apritive, stomachic and diuretric plant. It replaces salt in the mode. Side cooks, one uses his fresh sheets in the leg in the place of garlic, and in the leg in the place of garlic, and in sauces (green, inhabitant of Barn, remoulade sauce) with chicken, the shellfish and fish, the cold soups, which they raise of their special savour. One also puts them in the vinegar, the gherkins, mustard. Dried, they lose their savour and their perfume. The only means of preserving them fresh is to chop them in the olive oil by keeping the bottle with the refrigerator.
How to make it push?
Tarragon not giving seeds, the only means of reproducing it is the division of the tufts. Mend in spring, the taken glares. The propagation by cutting is easy in summer starting from fragments of principal stems. The cuttings out of cups will be sprinkled with the shelter of the sun until the recovery. Then plant out of flower stand or pot the new seedlings, several by pot, in their giving a sunny exposure. Grip the principal stems to support the ramifications. Fold back the tuft before the freezing and use the stems to scent vinegar and preserves.
With the garden: to mend your seedlings, choose a sheltered and sunny place, a rich, light and well drained ground. Sprinkle well at the beginning. The winter, after levelling of the tuft, will revouvrez it of a door mat of bark or straw.
Rosemary
This small green shrub with small flowers pale blue has a powerful flavour and a slightly camphorated taste. It contains an essential oil which acts on the nervous system, and stimulates the asthenics and depressed. It is also diuretic, antispasmodic and biliary activator of secretions. Sheets and flowers are consumed fresh cooks some, crossed fine, on the white meats, the grills, the fish roasted or poached, the vegetables and the salads. They perfect, are dried, in the marinades. The herb tea of rosemary facilitated digestion. A handle in the water of the bath hardens the skin and stimulates circulation. Lastly, the burned sheets cleanse and scent the atmosphere.
How to make it push?
This not very demanding plant resists quite cold, in spite of its Mediterranean origins. Want so that the ground is well drained: little water, which should not stagnate on the level of the roots. It is sown in spring, cutting in August, or is bought out of cup. To mend then in an enough broad pot to put it on your balcony or your window at the sun. If you have a terrace, you will be able to associate it with other plants in a flower stand.
With the garden: choose a sheltered and sunny place. Sprinkle at the time of the plantation, but take care well of the drainage, mulch with the foot; Fold back the branches in spring. Rosemary is collected fresh all the year, is preserved perfectly dried in a hermetic box, and freezes without losing its savour nor of its perfume.

Basil

It is an annual plant with small white flowers, whose brilliant sheets release an admirable balsamic perfume. Its seeds are also excellent. Even if it should be replanted each year, one should not be deprived some. Digestive, anti-infectious, slightly sedative, it is incomparable in many simpler dishes: tomato salad, pastes, scrambled eggs, with the most refined: duckling with the nioise, or cushion of veal to the cream. The sheets not losing their perfume with cooking, they can decorate soups, sauces and ragouts. One them picking all the summer progressively of the needs, until the cold first. To preserve them, to chop them in olive oil and to keep the pot with the refrigerator, or to put them to infuse in the vinegar with a clove of garlic and to keep the bottle with the expenses.

The Sage
Its savour is hot, its citronn and bitter perfume. The sage stimulates the nervous system and improves the moral one, especially in period of pre-menopause. It is also diuretic, disinfectant, antispasmodic. Its uses in kitchen are numerous. It supports neither boiling nor crackling, but is only used, in fresh sheets chopped, on the meats, in the jokes and the pies, which it returns more digestes, and the mairinades, soups, the vegetables 

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