Dried vegetables are among the most important raw materials for different dishes. On the other hand, they have medicinal properties and are also used in the pharmaceutical industry. According to the benefits and flavor of each vegetable, you can use all kinds of dry vegetables in certain dishes. In this case, not only will their benefits reach your body, but they will improve the taste of food.
The benefits and use of a variety of aromatic dried vegetables
In spite of the variety of aromatic dried vegetables, in this section we are going to introduce the most common vegetables that you can use in cooking or preparing various medicinal drinks on a daily basis. Some of the most important ones include the following:
1. Dry parsley
Dried parsley can be considered one of the most widely used types of dried vegetables, which is used in many Iranian and foreign dishes. Parsley is cultivated and produced in Iran, North Africa and Southern Europe. It is a herbaceous plant that grows to a height of 70 cm. Its leaves are dark in color and have triangular cuts.
Parsley is one of the aromatic dry vegetables that consists of vitamin C and vitamin A, vitamin K and many minerals such as calcium and potassium. Due to its abundant vitamins and minerals, parsley is used for skin rejuvenation, heart health and antibacterial properties. In addition, this green plant has a slightly bitter taste; But it goes well with all kinds of food and improves their taste and aroma.
2. Dry mint
Mint is one of the types of aromatic dry greens that have been used all over the world for many years. There are many types of mint, including mountain mint, peppermint, Indian, catmint, and spearmint. This plant has been used in cooking for a long time due to its strong aroma, spicy taste and pleasant smell. In addition, dry mint contains many potential medicinal compounds such as polyphenols and flavanols. Therefore, it has anti-fungal, anti-viral, anti-cancer and antioxidant properties. For this reason, this plant is used in the pharmaceutical industry and medicinal plants.
3. Dry dry
Dried dill is one of the medicinal and edible plants that was found in southwest and central Asia since ancient times. Over time, this plant has been transferred to Europe and America, and Iran has been considered one of the main centers of its cultivation since the past. Dill not only has a special aroma and can be used to flavor foods; But because of its many medicinal properties, it is also used for medicinal purposes. Its properties include the treatment of indigestion, flatulence in the stomach and intestines, and spasms.
4. Dry thyme
Dry thyme is a type of mountain plant that has a spicy and earthy smell. Most people know thyme with its many properties, because this plant is usually used to treat colds and respiratory tract congestion. In addition, thyme has antioxidant properties and can help relieve bacterial and fungal infections. In addition to medicinal uses, dried thyme is used in many dishes due to its distinctive taste. The taste and aroma of thyme is so good that many people prefer thyme honey to other types of honey.
5. Dry coriander
Coriander is a native plant originating from southern Europe and Mediterranean regions and is also cultivated in many parts of Iran. This dry vegetable contains vitamin A, vitamin C, vitamin B6, iron, magnesium and can be used for medicinal purposes. Dry coriander is known as a herbal medicine for the stomach and improves digestion and food digestion. For this reason, this plant has many medicinal uses. But with all its properties, we cannot ignore the special aroma of coriander. This plant has a stronger and spicier aroma than parsley and is used in Iranian and international cooking. The smell of fresh coriander is usually not very pleasant; But after drying, it smells good and balanced.
6. Dry tarragon
Tarragon is from the family of vegetables native to the Asian continent and is considered one of the types of aromatic dry vegetables. This plant has a hot and dry nature and is very appetizing. Tarragon is used in many medicinal substances. Consuming dry tarragon is also very useful in maintaining cardiovascular health and reduces the possibility of heart attack, liver disease, stroke and kidney problems. In traditional medicine, it is suggested to grind dry tarragon and put it in food instead of salt. By doing this, you will feel the taste of salt and your blood pressure will be regulated. In addition to medicinal uses, dry tarragon also has many uses in cooking.
7. Dry rosemary
Rosemary is a herb that grows in southern Europe, Asia and Africa. Rosemary is one of the most widely used herbs that is used fresh, dry and oil. Rosemary is known as a medicinal plant and is used to treat many diseases and health problems. In traditional Iranian medicine, rosemary is hot and dry. This plant has anti-inflammatory and relaxing properties and is useful for treating digestive problems, treating headaches and helping to improve memory and concentration.
8. Dry basil
Basil is an aromatic plant that belongs to the mint family. This plant is usually used fresh to eat vegetables or to decorate food and it is found in green basil and purple basil. Dried basil also retains the aroma of fresh basil and can be used in many dishes. On the other hand, basil is useful for reducing stress, improving cardiovascular health, treating diarrhea and headaches. According to traditional medicine, basil has a hot and dry nature and its use in cold dishes is recommended.
9. The dry mountain ore
Oregano is a very fragrant plant from the mint family that grows abundantly in the foothills of Iran. In traditional Iranian medicine, oregano has a hot and dry nature and is rich in vitamins and minerals such as calcium, magnesium and potassium. Due to its many properties, oregano is known as an excellent herbal medicine and is used for blood pressure control, anti-stress properties, digestion and diarrhea treatment. Dried oregano is one of the most widely used herbs that is used both as a medicine and for cooking.
10. The leaf of dry odor
Bo leaf is one of the less used plants. But this plant has many benefits and should not be ignored. Bo leaf has medicinal and horticultural uses besides its edible use and is considered a very beautiful plant for homes. In fact, bay leaf is a native plant of the Mediterranean, and when it first entered Iran, it was mostly decorative and was used in gardens and passages. But after that, due to its pleasant and aromatic smell, it gradually entered the world of cooking. Bo leaf has antibacterial, antiviral and antioxidant properties and its use can help heal wounds. The taste of Bo leaves is delicate, earthy and slightly floral and improves the taste of many foods.
11. Dry fenugreek
Fenugreek is a plant similar to peas and grows in the ground like peas. You can include this plant in your diet in different ways. Fenugreek usually tastes like celery and may not taste very pleasant. But after drying, it gives a wonderful aroma and its taste is very pleasant.
Dried fenugreek is usually used as a medicinal plant in foods and teas. Of course, fenugreek extract is also used in soaps and detergents, which shows the high importance of this medicinal plant. This plant has many therapeutic properties, the most important of which are reducing menstrual problems, increasing breast milk in lactating women, controlling diabetes and reducing digestive problems.
12. Dry savory
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Leek is one of the most widely used plants that belongs to the garlic and onion family. Its taste is similar to onion, but milder than that. Dry leeks are obtained by cleaning and drying leek stalks. This plant is used in many dishes because of its wonderful taste and aroma. Apart from the great taste, dry leek has many nutritional and therapeutic benefits. Dried leek is composed of a lot of potassium and calcium, and for this reason, it is suggested to be included in children's nutrition. Meanwhile, dried leeks are very useful for reducing the symptoms of blood pressure and bad cholesterol.
14. Dry spinach
Spinach is a member of the cruciferous plant family, which includes plants such as beetroot. This plant is native to Southwest Asia and has been growing in this region for thousands of years. It is believed that today's spinach was first grown in parts of Iran and India. Then travelers took it to the Mediterranean region and today it is a staple of French, Italian and Greek cuisine. Because spinach with its mild taste can complement many main dishes and appetizers. Reducing blood sugar, helping to maintain bone health, improving vision health and lowering blood pressure are just some of the properties of spinach. You can take advantage of its benefits by adding spinach to a variety of foods.
