It is no secret to anyone that Christopher Columbus arrived in America by mistake. He left the Spanish coast in search of an alternative route to reach the spices that, among many other products, came from the Indies. After several months of crossing he found a New World that changed the course of universal history, but that will be, in any case, the subject for another comment, today’s is the same that motivated the first of Columbus’ voyages, spices.
Eating is one of the basic needs of living beings, but in the case of man it is also a pleasure in which species, with their characteristic flavors, colors and smells, play an essential role.
Its use is typical of the culinary culture of each people and the eating habits of each nation. But regardless of whether we prefer cumin, basil, pepper or bija, it is important to know that all that source of pleasure has a vegetable origin and that in many cases we could have them within reach of our terraces, balconies or patios growing our own spice garden.
Aromatic and seasoning plants can be used fresh or also processed by hand to dehydrate them and use them as needed. Dissecting them is a relatively long process but if you decide it will put you in contact with one of nature’s most powerful energy sources, plants. Its planting and preparation can also become a game that involves the whole family.
If you decide here I leave you a small guide.
Guide to cultivation and preparation of aromatic and seasoning plants
Select from all the aromatic and seasoning plants you want to grow. Get advice about the type of soil and care you need and then plant them. (This step can be skipped if you have where to buy fresh plants.)
When the matitas have grown enough, evaluate which part is used in the kitchen ;p be the roots, leaves, stems, seeds or flowers; and verify that they are free of pests and dirt.
Place them on a sheet or tray of metal previously perforated, or on a fine mesh, and expose them to the Sun for several days taking care to collect them before night falls so that the humidity of the serene does not delay the process. If the sun is not in its hottest stage, then go to the oven, either microwave or any other type, until you get the characteristic crunch of dried vegetables.
You can also use alternative drying methods such as hanging from a string the parts of the plants that interest you, always in the opposite direction to their growth, or resort to solar drying cabinets or boxes, which although slightly more expensive, have the advantage of protecting the product from the weather, insects, birds and environmental dirt.
Crush the remains of dehydrated plants in a grinder with a thin blade or spray them in a mixer whose glass is very dry.
Pack the spices in jars of well-dried and correctly identified crystals.
Store them tightly covered in one of the coolest places in your kitchen.
The wise use of spices will allow you to give a special touch to each dish, just dress the vinegar or give a touch of “magic powders” to the dressings, sauces, marinades, stir-fries and dressings that you take daily to the table.
It is good to remember that both fresh plants and dry seasonings lose their properties with overcooking, so it is advisable, with exceptions, to add them in the final phase of food preparation, or even just before serving them.