Introduction of Flowers in Western Cuisine

Basil is widely used in western food. Is a veritable king of spices. Basil is often ground and sprinkled on pasta to add flavor. Green pasta with green sauce is also made of basil.

2, mint

Mint is a plant of Labiatae and Mentha, that is, it belongs to other dry whole grasses.

Most of them were born by the wetland river in Shan Ye, and their roots are underground. Most of them were born at an altitude of 2 100 meters, but they can also grow at an altitude of 3500 meters. They are aromatic crops with special economic value. Mint itself has a cooling effect, used for decoration, and can also improve the taste when added to drinks. Like the famous mojito cocktail, the advantages of mint are brought into full play.

3.rosemary

Rosemary is a shrub, belonging to Rosmarinus and dicotyledonous plants in Labiatae.

Sexual preference for warm climate, native to Europe and the Mediterranean coast of North Africa. China was introduced as early as the Cao Wei period. Not only western food often uses it to set dishes, but also many cakes use it to enhance their value.

4. Thyme

Spices commonly used in European cooking have a pungent taste and are used to add to stews, eggs or soups. Traditionally, Europe regarded thyme as a symbol of courage, so it was often given to knights who went to war in the Middle Ages.