Tag: decoction

Saffron and ginger digestive decoction recipe – Italian Cuisine

Ingredients

800 g water
20 g fresh ginger
lemon
honey
saffron pistils

Duration: 15 min

Level: Easy

Dose: 4 cups

To prepare the saffron and ginger digestive decoction, bring 800 g of water to the boil with 20 g of fresh ginger cut into pieces, 2-3 slices of lemon and 1/2 teaspoon of saffron pistils.
Switch off, let cool and serve, sweetening to taste with 1 teaspoon of honey.

The decoction of turnip to treat cough and sore throat – Italian Cuisine

When you have a cough, greasy or dry, or the first symptoms of sore throat are felt, better go to the greengrocer and buy some turnip. Making the decotto is really simple and the result is guaranteed

In winter, seasonal illnesses do not give any respite. If you have escaped the flu, almost certainly, with the temperatures at the minimum, sore throat is cold I'm around the corner. In order to avoid the stuffing of medicines, if not strictly necessary, one can first try the road of the natural cures. Among the many "grandmother's remedies", a rather effective against cough and throat disorders is the decoction of turnip.

Decoction of turnip, effective and simple to make

There turnip, very rich in fibers, has no special nutritional properties. It contains several mineral salts, but in limited quantities compared to other vegetables, while it has one good dose of vitamin C. The best way to get the most out of this vegetable is to make one decoction. The preparation is really simple. Take 150 grams of turnip already peeled and cut into small pieces and put it in a pot with a liter of milk. Bring to a boil and leave on the heat for at least 40 minutes. Once off, before drinking the decoction, leave it lightly cool down. For those who want it, it can also add a half spoon of food alcohol or grappa and a teaspoon of honey. The resulting drink is effective against both fatty and dry cough. This is because the sulphurated substances contained in the turnip help to disinfect the respiratory tract and promote the elimination of the phlegm.

Syrup is also obtained from the turnip

Always with the turnip, instead of preparing the decoction, you can do it syrup, equally useful against cough and sore throat. We start peeling and cutting a turnip a thin slices. These must be placed one above the other with the middle of the sugar, better if of cane. Once the layered arrangement, cover the container with film and let it rest for at least 12 hours. After this time, filter the liquid that has been formed and collect a small bottle, possibly made of glass. Another way is to cut the top shell of the vegetable and create a hole in the bottom where you can put the sugar to macerate for one night. This syrup already has itself sweet taste, but it can be corrected with someessential oil with lemon, for example, to make it even more enjoyable. If you do not have to give it to the children, also in this case you can add food alcohol, which, in addition to having a balsamic effect, helps to keep it longer.

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Infusion or decoction: what is the difference? – Italian Cuisine

With the cold temperatures you feel like a steaming drink. Even better if, besides heating, it is good for the body

The temperatures are lowered, it is time for herbal teas to warm up a little, but not only. The active ingredients of officinal plants, in fact, also play an important medicinal role.

Infusion or decoction? They are not the same thing

Choose the most appropriate compound to solve the problem or the discomfort that from time to time you want to eradicate, it is not something for everyone, so it is always better to turn to a herbalist. And a lot also depends on the type of drink. Infusion or decoction, which is better to prepare?

What is the infusion and how to prepare it

The infusion is the easiest and quickest way to extract the active ingredients from more delicate parts of plants, like flowers and leaves. To prepare it, bring the water to a boil and, once removed from the heat, pour it over the previously chopped and chopped herbs. Then you can filter and drink immediately, or pour into a ceramic or glass container with the lid, where to store it for no more than a day, because the active ingredients are volatile and evaporate. Depending on the time of maceration, a drink will be obtained aromatic or therapeutic. In the first case, it takes 5 minutes of infusion, in the second up to 20 minutes. Even the quantity is bound to the use that you want to do, but in general it goes from about 15 grams of dried ingredients to 35 grams, if they are fresh, per cup (230 ml of water). We also recommend do not use more than five herbs at a time, because they could interact unfavorably. The aromatic herbs that can be generally prepared in infusion are mint, lemon balm, verbena, elderberry, artemisia and thyme.

And the decoction how is it done?

Not to be confused with the infusion is the decoction. In this case they are used the most coriaceous parts of medicinal plants, like roots, hard seeds and bark. The components should be placed in a pan with cold water, which will be brought to a boil. Depending on the chosen plants – the quantity is similar to those previously indicated for the infusion – you must let it simmer over a low heat for 10 to 30 minutes and then let it rest for another 10 minutes, just enough for it to cool off. The decoction can be used both for internal use and for external use, as in the preparation of wraps, but in this case flowers and leaves are usually used. Among the most widespread decoctions we recall that of ginger, excellent for treating sore throats and colds, and that of parsley, ideal for purifying the kidneys.