The Truth About Aromatics

Scallions

 Scallions are a variety of young onions and also referred to as green onions and spring onions. Both the white and the green parts are used in recipes and eaten both raw and cooked.  Although scallions may be cooked, either whole or chopped, they are perhaps most enjoyed fresh in a salad. Chinese and Mexican cooking often use scallions as a garnish in a variety of recipes. 

Fresh Ginger

Fresh ginger root tastes fabulous in soups and stews, especially in Indian or Asian-recipes. Ginger adds zing when grated into salad dressings or teas.  

Store fresh ginger at room temperature or in the refrigerator to preserve it a little longer. A cup of fresh ginger in fennel tea smells lovely. Its benefits are that it fights inflammation and soothes upset stomachs.  

Garlic

Garlic is a common spice that can be found in most houses. This ingredient has many health benefits. Garlic is also an allium vegetable, which means it has sulfur-containing compounds that benefit almost all of the body’s systems. Garlic is also a powerful microbial and antiviral. It’s known for its antibiotic properties.  Vitamin C can be used to treat colds in several ways. Crush or chop a few cloves of garlic, rest for 5 minutes, and then mix with honey or olive oil.  This mixture can be placed on top of a slice of bread or a cracker.

Red or Yellow Onions

Yellow onions have a delicate balance of astringency and sweet in their flavor. Some onions become sweeter the longer they cook. Spanish onions are a particular kind of yellow onion, and some people find them slightly more delicious and more delicate in flavor.

White onions tend to have a sharper and more pungent flavor. More so than yellow onions. They also tend to be more tender and have a thinner, papery skin. Try mincing them and adding them to raw salsa or chutney.

Red onions, with their deep purple outer skin and reddish flesh, are a staple. They are relatively similar to yellow onions in flavor, though their layers are slightly less tender and meaty. Red onions are most often used in salads, salsas, and other raw preparations because of their color and relatively mild flavor. Their only flaw is the lovely red color becomes washed out during cooking.,, 

Carrots

If you like crunchy snacks, carrots might be the perfect treat! Its relatively low in calories and easy to pack. Carrots also can add color, valuable vitamins, and nutrients to a variety of salads, soups, stews, and side dishes.

Carrots are high in fiber. A single, medium carrot contains about 25 calories. The calories in carrots can add up quickly, especially if you add dip and eat them endlessly. Did you know, carrots are high in sugar, and have less sugar than bananas?

Celery

Celery is known as one of the most nutritious vegetables that come with an equal number of health benefits. It is commonly used as a crunchy snack on its own, added to salads and dips, and is a popular ingredient in stir-fries.

Celery extracts have also been known to prevent inflammatory reactions in the digestive tract and blood vessels.   

Leeks

Leeks’ mild flavor works well in vegetable-based dishes. Prepare a healthy but decadent breakfast by cooking leeks and chopped sweet potatoes in a cast-iron skillet, then crack an egg on top and broil until it’s set. Use leeks in crust-less quiche, they pair well with mushrooms and red peppers. Try a homemade leek and potato soup for a hearty meal to warm you up in cold weather.

“A leek can prevent and treat cancer. “Insulin, which is found in leeks, acts as a cancer-protective component.” “A study showed leeks prevent the DNA mutation, which causes cancer.” A daily intake of leeks may help reduce the risk of prostate cancer.

Cheers!