Introducing and using dry vegetables
In the culinary arts, each of the green parts or leaves of plants and vegetables used for seasoning and flavoring food is called aromatic vegetable. Note that the aromatic herb is not a spice and is not used as the main ingredient for flavoring food. Also, only the leaf or green part is used for cooking and preparing food. Fragrant herbs can be used fresh or dried and powder called dry herbs. There are different types of dried vegetables and we will introduce and use dried vegetables in the rest of this article.
Types of dry vegetables
Parsley
Parsley is a plant that has mild bitterness and can add a wonderful taste to your food. Many people use parsley only for the design of soup, but this vegetable can balance the taste of all kinds of meat dishes, soups, and vegetable stews. This vegetable has wonderful properties such as helping digestion and is a rich source of vitamins A and C.
mint
Mints are one of the most fragrant aromatic vegetables and they have different types that you can use in addition to preparing soup, cocoa and meat dishes, to prepare drinks such as mojitos, various mocktails and teas. go to work Mint freshens the breath and helps to calm the stomach and pains or problems of the digestive system.
Disease
Dill can be used with rice and alongside dishes including fish, lamb, potatoes and peas and enjoy its unique flavor. This vegetable helps digestion, removes bad breath, and is suitable for reducing swelling and all kinds of cramping or spasms.
Basil
Razmari
Rosemary is one of the tasty and fragrant herbs, which is very suitable for flavoring and eliminating the unpleasant smell of meat dishes such as chicken, red meat and vegetables. This aromatic plant has a pleasant aroma and its taste is somewhat spicy. Therefore, you should be careful when using it so that its spicy taste does not spoil the taste of your food.
Coriander dry vegetable
Coriander is another aromatic vegetable that is used to add to spicy foods such as Mexican, Chinese, Southeast Asian and Indian foods. In Iran, this vegetable is also used in the preparation of various soups and vegetable black stew.
Thyme
Thyme is generally used as a flavoring for fast food, cookies, eggs, beans and other vegetables. Thyme is part of the mint family, and the most common type is garden thyme, which has gray-green leaves and a smell similar to mint and lemon. Thyme herb in any form (fresh, dry or powdered) has wonderful properties and warm character. Of course, its healing properties are almost the same as oregano, and sometimes they can be used interchangeably.
