A JOLLY GOOD TASTE

Possibly nothing makes you feel fresher and more cheerful than fresh herbs. They are a sight for sore eyes, when they decorate the table and bring zest to any dish. In Azerbaijan we are spoilt for fresh herbs, both in the cold and warm seasons of the year. But the body is most in need of them in the spring, when we are suffering from unavoidable vitamin deficiency. Yes, and from a psychological point of view fresh herbs with all their life-asserting appearance appear to promote the awakening of nature and even those who do not particularly like them are tempted to eat them. No-one will argue about the fact that fresh herbs are a mine of vitamins. Any dish can be prepared without parsley, dill or coriander and will still taste good, nor will no-one go hungry if they do not eat fresh herbs. But fresh herbs are not simply a condiment. You get much more benefit from consuming them than from meat, fish, bread and even vegetables and fruit.

Parsley

The Azerbaijani name for parsley is "jafari". The plant originates from the Mediterranean area, but the warm Azerbaijani climate is splendidly suitable for growing it all year round. In a herb like parsley that we are so familiar with the vitamin C content is four times greater than in lemons, but, you see, that citrus fruit is considered to be one of the richest sources of vitamin C. Parsley also contains beta-carotene, vitamins A, E, and group B vitamins; the minerals selenium, fluorine, iron, zinc, potassium, phosphorus, magnesium, calcium; terpenes, glucosides, flavonoids and inulin - amazing polysaccharides that protect us from numerous diseases and lower the risk of developing cancer.

Eating parsley normalises the level of sugar in the blood, prevents oedema, lowers high blood pressure, improves eyesight, and boosts potency in men more than any other medicinal preparation; since ancient times, parsley has been known as an aphrodisiac.

But, like many other nutritional foodstuffs, parsley is counter-indicated in some cases: it is not recommended that you eat it often if you are suffering from gall stones or if you are pregnant. If you overdo the parsley, it can cause a miscarriage.

Dill

Dill is called "suyud" in Azeri. Dill is an ancient aromatic plant, grown almost all over the world. Dill contains the same vitamins and minerals as parsley, but it also contains vitamin P, which is needed for the blood vessels and capillaries. It makes their walls firm and makes them less penetrable. Dill improves digestion, promotes the excretion of waste, benefits the working of the urinary tract, helps to achieve normal blood pressure and avoid meteorism, an excruciating problem affecting the working of the bowels, often found both in adults and children.

Folk medicine has long used dill as a soporific, to improve lactation in nursing mothers, to treat diseases of the liver and bile ducts, heart failure, headache and conjunctivitis. The eyes can be bathed with a decoction of dill or make a lotion with it; it can also be used to treat headaches and hang-overs and get rid of bad breath. Counter-indications are practically the same as those of parsley, but dill is not recommended for people with low blood pressure. If you eat too much dill, your eyesight may deteriorate and you may suffer fatigue.

Coriander

The Azerbaijani name for coriander is "kisnis". It can be said that "kinza" or "coriander" is the favourite herb in Azerbaijan. Coriander is also called Chinese parsley, and it really is very popular in China, but botanists assert that coriander does in fact come from Asia Minor and North Africa. It has to be admitted that not a single dish in Caucasian cuisine and especially in Azerbaijani cuisine can be made without coriander.

In its nutritional qualities it is just the same as the other types of herbs. Its ethereal oil alone contains 11 kinds of active substances, and in the herb and its seeds there are numerous nutritional minerals and vitamins. Coriander is especially rich in carotene, vitamins C, P and group B vitamins. It has a beneficial effect on the working of the heart and the state of the blood vessels, alleviates pain in those suffering from gastritis and ulcers and helps you to digest heavy food. It also has a marked effect on the bile-excreting ducts and bladder, acts as an antiseptic, has a calming effect on the nervous system and combats irritation. It is not good to eat too much coriander either. It can cause insomnia and affects the memory and you have to be especially careful about eating coriander if you have cholestitis. 

Using herbs in cooking

Fresh coriander is added to salads, sauces, soups, vegetable stews, dishes with beans and also rice. In Azerbaijan coriander is served as a flavouring with meat. Coriander seeds make liqueurs more aromatic and in a dried and crushed form they are added to bread and cakes and confectionary items, to soups, cheeses and meat and fish dishes and salads. Ground coriander soon loses its flavour and aroma. It is therefore best to buy whole coriander seeds. Before grinding the seeds, it is recommended that you roast them a little in a dry frying pan, so they become more aromatic. Fresh coriander differs greatly from the seeds in its taste and aroma.

Parsley goes splendidly well with a very large number of different dishes. The only exception is sweet dishes. Fresh parsley is added to salads, vegetable, fish and meat dishes and sauces and it is also used on its own as an appetizer. It is suitable for game, egg and cereal dishes too.

This herb can be used in dishes made from by-products to add extra flavour to them. Since the taste of parsley is stronger when it is heated, it can be used both in fresh and dried form together in broths and soups. 

The seeds (whole and ground) are used with fresh herbs in home-made bottled vegetables (tomatoes, cucumbers, marrows, patisson squashes, Bulgarian sweet peppers, aubergines and others). The leaves of the parsley from the vegetable garden are also splendid for decorating different dishes. Fresh parsley is often placed in or on cooked dishes just before serving.

Dill is one of the most popular flavourings in the world, possessing a pleasant, mild specific aroma. Both the fresh herb and its dried seeds are used in cooking. Fresh dill is added to salads, soups, and main courses of meat, fish, vegetables, sauces and dressings. It is widely used in preserving all kinds of vegetables and foods to be kept for a long time.

In natural conditions, parsley, dill and coriander are planted on open ground in early spring, from then on, every 10-15 days. The winter crop should be sown in October-November. In the run-up to winter the crop is best planted in heated green houses or at home on window sills from January through April and from September through December. These plants are hardy and drought-resistant. They only need tending and frequent watering when they are flowering.