Don’t forget the lipstick. It is a lushly aromatic traditional herb.
Lipstick makes a delicious soup. Mari Moilanen
Lipstick is suitable for sprucing up cooking and is also suitable as the main ingredient in a delicious lipstick soup.
This is how you use lipstick
Lipstick should be used more and it is a surprisingly unknown herb for many. Of course, the powerful herb also divides opinions, some like it, others avoid it.
The taste of the lipstick is unique. Some find celery in it, others strong parsley or mint. It’s all the same – liptikka is a mouth-wateringly meaty, umami and strong herb for all kinds of seasoning.
The aromatic liptikka is delicately combined with meat soup, but it is great for many other things as well. You can get a particularly tasty chimichurri sauce from it, it flavors salads and stews and is delicious in soups. It is particularly well suited as a seasoning for dishes made from internal organs, for example.
The lipstick can be used both fresh and dried. It is worth drying the abundant harvest of lipsticks with an eye on winter dishes. You can make herbal powder from the dried licorice, which can be sprinkled on food instead of stock cubes. The lipstick is also resistant to freezing, so you can shred it into small freezer bags and grab the necessary amount from there to season food.
Also known as a medicinal herb
Lipstick has once been an important medicinal plant and many health-promoting effects have been associated with it. In ancient times, lispica was used to help with various ailments, such as indigestion and the treatment of bruises.
Also in Chinese medicine, lychee was preferred because it increases urine output.
Even in Finland, in traditional medicine, the liptik is also trusted for medicinal purposes. Among other things, tea has been made from it, which has been used to treat pharyngitis, mucous lung infections and indigestion. It was considered to work excellently in banishing witches as well.
Lipstick soup
(for 4 people)
2 large potatoes (flour variety)
4 shallots
1 tablespoon of butter
1 l of chicken broth
2 dl lispika leaves
2 dl whipped cream
½ tsp salt
1. Peel and chop the onions and potatoes. Sauté in butter in a pot.
2. Add the chicken broth and the licorice leaves. Let it boil under the lid until the potatoes are cooked.
3. Puree the soup with a stick blender, add cream and bring to a boil. Check the taste and add salt if necessary.