Thyme

Characterized by a sharp, strong taste and a similar, but with a slightly lemon note smell. Fresh herb smells a lot harder than dried. A sharp, often called spicy, taste and smell of thyme blends well with almost all the dishes, salads, sauces, vegetables, eggs, and meat and fish. Gives them a specific accent, typical of Mediterranean cuisine.

EGGS in spinach-thyme sauce: 8 eggs, tablespoon vinegar, 1 / 2 package frozen spinach, thyme swelling, incomplete cup 18% cream, spoon flour, tablespoon of butter, salt, pepper, 2 cloves of garlic.

Wash the thyme and shake the water. Spinach break into pieces, add half the chopped thyme, put the lid on low heat. In a flat pan 2l boil water, add a pinch of salt and vinegar. Eggs in turn break into the cup - holding it just above the surface - pour into boiling water, gently, that the yolk is not melted. Cook, covered, on a tiny fire about 3-4 min. Protein should be cut, and the yolk in the center to remain liquid. Carefully remove with a slotted spoon and keep warm. Melt butter, add flour and mix until foaming. Pour in the cream, without interrupting the mixing and heat until sauce thickens. Add the thawed spinach, season to taste with salt, crushed garlic, thyme and the rest of the chopped pepper. Put eggs on platter and pour sauce.

Marjoram

Characterized by a strong aroma of spicy nuances and a slightly biting taste, somewhat similar to thyme, but delicate. Not only improves the taste, but it prevents the oxidation of fatty acids, prolonging product freshness. In small amounts perfectly composes with rosemary and thyme. Season the patties, the meat pie and a lot of soups, especially bean soup and pea soup. People suffering from high blood pressure should limit the use of this herb.

Cutlets with peas: A glass of peas, 2 onions, egg, spoon corn grits, 2 tablespoons of dried marjoram, breadcrumbs, salt, pepper, oil for frying.

Peas, soaked overnight pour in fresh water, cook until tender, drain. Peel onion, chop and fry (not blushing) with 2 tablespoons of oil. Peas and onions in a food processor, grind or blend. Add the barley, egg, salt, pepper and spice marjoram. Knead the mass. Moistened hands, form small patties from it, coat it in bread crumbs and fry in oil.

Rosemary

Its taste is refreshing, bitter-spicy, slightly tart, and even burning. Harmonizes well with some of the meat dishes (lamb, game), and fish. It is used to flavor liqueurs, stomach spirits and wines. Sprig of rosemary thrown into the fire deters insects. Rosemary has a very wide application. Part of such refreshing masks, lotions, bath firming skin, soothes the nervous system, relieves rheumatism,  improve blood circulation. Do not eat during pregnancy?

Parsley

It has a spicy, slightly bitter taste, which is a great seasoning many dishes. Do not cook them, just add to hot dishes just before serving. Added to weaken the taste of garlic. Extracts from parsley have a diuretic and spasmolytic. Parsley oil induces uterine contractions, which can act abortifacient!

DISINFECTANTS urinary tea: Pour 4 tablespoons parsley in a cup of boiling water. Drink 3 times a day.