The aromatic ones are great allies of the kitchen and the cocktail bar. They reproduce easily and enough a small pot and a little light. They give life to the balcony and are at hand to season dishes or produce infusions.
1. Rosemary
It takes first place because it really is a yuyo. Very easy to maintain, is the typical “it grows alone”. It can be added fresh to your tonic to take advantage of its unique flavor, or left dry some twigs in the sun cut to then set fire to your cocktail, and pass as a professional bartender with visitors.
not to mention the calls scented waters, basically it is about putting a few sprigs of rosemary in your water bottle. Another plus: rosemary branches and cucumber slices, this very simple cold water maceration can accompany the afternoons with a different touch. Additional tip: this herb is also ideal for home smoking.
2. Oregano
Is herb perhaps it is more controversial because we are so used to seeing it all shelled in packages in the supermarket, and of course, it is the ingredient that accompanies the tomato in all its versions.
It is also super easy to have on the balcony, and it has majestic properties. An infusion of oregano is the best natural remedy to face any type of indigestion. And a key piece of pigeon cocktail: It has 60ml of white tequila, 120ml of grapefruit juice, 30ml of oregano syrup, and a crown of salt in the glass. For the syrup: infuse the dried oregano in 250cc of water at 95 degrees for 5 minutes; filter and add 250cc of sugar.
3. Kidron
this grass multiplies by cuttings, so it will be enough to take a branch that has two leaves and leave it to soak for 48 hours to place it vertically in a pot. And you can use a rooting powder that is available in nurseries to help it spread more easily.
Lemon verbena, an aromatic herb with lemony notes, goes well with almost everything. Ideal for mate, adding a few leaves near the straw, and also for the lemonade. To prepare an infusion of lemon verbena, cut the ginger 4cm into strips, mash together with 50cc of lemon juice, and add 500cc of a leaf-based infusion. Then choose a jar and pour all the ingredients with previous filtering.
* Carolina Fortuna is a herbalist, tea sommelier and bartender.
by By Carolina Fortuna
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