Rosemary is a shrub, belonging to Rosmarinus and dicotyledonous plants in Labiatae. Rosemary is a common spice in western food, especially in steak, potatoes and other dishes and baked products. Sweet with a loose smell and taste, rich fragrance, sweet with bitterness.

Antioxidants and rosemary essential oil with excellent antioxidant properties can be extracted from the flowers and leaves of rosemary. Rosemary antioxidant. Widely used in medicine, fried food, oil-rich food and various oils.

2. Thyme

Thyme can be used as food and is a common spice in European cooking. It tastes spicy and is used to add to stew, eggs or soup. Traditionally, Europe regarded thyme as a symbol of courage, so it was often given to knights who went to war in the Middle Ages.

In China, it is called Dijiao, Dijiao, Jiao Shan, Jiao Shan, Thyme and so on. , produced in northwest China. In the Complete Works of Household Necessities in Yuan Dynasty, it was recorded that thyme was added to camel hooves for seasoning.

3.parsley

Parsley, a plant of the genus Parsley in Umbelliferae, is widely planted in Europe, America and Japan. Celery contains a lot of iron, vitamin A and vitamin C, and it is an aromatic and spicy leafy vegetable. It is widely used in western food and can be used as spice or raw food. Especially chewing celery leaves after eating onion and garlic can eliminate the odor in the mouth.

Origin of coastal areas in China. Western Asia, ancient Greece and Rome began to use it as early as BC, and it was widely cultivated in China, mainly used in western food industry. It is an indispensable spicy seasoning and decorative vegetable in western food. It is suitable for raw food and needs to be supplied all year round.

4. Basil (male name)

Basil, a plant of Basil in Labiatae, is an aromatic medicinal and edible plant. It tastes like fennel. The whole plant is small, with green leaves, bright colors and fragrance. Native to tropical Asia, it is very sensitive to cold and grows best in hot and dry environment.

Young leaves can be eaten or made into tea, which has the functions of expelling wind, aromatic, invigorating stomach and sweating. Can be used as seasoning for pizza, pasta sauce, sausage, soup, tomato juice, shower juice and salad. Many Italian chefs often use basil instead of pizza grass. It is also a common seasoning in Thai cooking. Dried basil can be made into reduced pressure herbal tea with 3 tablespoons lavender, mint, marjoram and lemon verbena.

5, laurel leaf

Laurel leaf: the leaf of laurel, an evergreen tree of Lauraceae. Popular spices, used for pickling or dipping, but also for stews, stuffing and fish. It tastes delicious, but a little bitter.

Laurel is a small evergreen tree of Lauraceae, and its leaves are used as seasoning in cooking. Although laurel leaf is also called laurel leaf, it is different from laurel leaf and laurel leaf. It belongs to western food seasoning and canned ingredients, and its value is much higher than that of cinnamon leaves and cinnamon leaves.

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