The right season is widely open. Freshness is all around us and it smells and tastes delicious! The etheric oils of commonly used in kitchen fresh herbs like basil and sage are just bursting in their best moment of glory. Use this exact moment to prepare some extra easy and super healthy food condiments to keep your autumn and wintertime dishes as exiting as possible!

I love fresh. I love all that taste and feel like the ‘real fresh food’. And unfortunately, this feeling is always more likely to be inexperienced. The food is tasteless and full of pesticide, grown ruled by GMO and fast-producing lines that skip the last and probably the most important part of a plant life circle – maturation. How good can a banana taste if it’s picked off its plant when still green! It needs ‘the base’, the Sun, water…and reach and healthy terrain.

Great inspiration for people who love fresh herbs even in the wintertime is to cultivate their little green leaves in your garden obtaining a small space to sow or plant the plants already grown.
Do you suffer from the lack of a garden? Use a balcony, windowsill, what your creativity brings…do it!

You can use old wooden wine boxes to organize inside already grown plants or if you are a person with a green thumb – experiment with seeds! It’s so much fun and if your experiment is successful – what a satisfaction!

The benefits of herbs are known from centuries.

Rosemary eases allergy symptoms. Full of antioxidants, anti-inflammatory and anti-tumor agents.

Sage improves memory and brain functions.

Basil helps fight infections and boosts the immune system.

Marjoram is rich in vitamin A and K, plus the most important minerals for the right function of our body.

Thyme is a genuine and organic cough remedy and an amazing natural pesticide used against mice, rats as well as a disinfection ingredient against viruses and bacteria.

In the kitchen, those are spectacular mixed with sea salt and garlic. It makes a perfect marriage together with veggie dishes, fish and for any kind of meat – red and white meat, soups and stews. You can use it for bbq as well!

How to make a fresh herbs mix for meat and vegetables from scratch?

Nothing easier! Choose herbs you like and wash them gently under cold water. Dry with a paper towel. Chop the herbs, you don’t have to blend them. Once you have the right ‘consistency’, mix it with sea salt and chopped garlic.

The quantities should be:

1 glass of mixed chopped herbs

2 glasses of salt

3 cloves of garlic.

The greatest thing is that it stores all fabulous taste and great quality for months so it is a perfect solution to keep summer freshness all year long! And you don’t have to set it aside in a fridge!

Happy summer ! Tasty winter!