Tag: natural remedies

Onion water: what it is for and how to prepare it – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


There is never a shortage of onion at home: it is used raw and cooked, in sautés, in salads, to prepare omelettes, savory pies and also for onion water. It is a very ancient, but still very widespread, natural remedy that exploits the antihistaminic, antibacterial, anti-inflammatory and antiseptic properties of this bulbous plant, rich in group B and C vitamins and mineral salts. In particular, onion water is highly appreciated for its detox effect, thanks to an active ingredient – allicin – which helps the body reduce the absorption of sugars, lower cholesterol levels and therefore get rid of toxic substances that prevent the liver and kidneys from functioning properly.

What is onion water used for?

In the absence of drugs and supplements, there were once many who drank onion water just to free themselves in case of temporary constipation. Not infrequently, however, due to its antiseptic and anti-inflammatory properties it was also exploited for soothe the effects of seasonal ailments and muscle pain.

How to prepare onion water

Preparing it is very simple: just cut the onion into slices, then put it in a container full of water and let it rest for a whole night or, in any case, about 12 hours. The proportion is one medium onion to one glass. Once the “rest” period has passed, the bulb is removed and the onion water can be drunk like this, when needed, at room temperature. The taste is sweetish and not particularly annoying, as is the smell, which almost completely evaporates after 12 hours. The sulfur oxide which determines the strong smell of the onion, and which also causes “tears” when we cut it, is in fact destroyed by water (which is why it is always advisable to cut onions under running water or with a knife wet).

What is onion herbal tea used for?

It is just as simple to prepare it onion herbal tea, which is another way of drinking it, hot indeed. It is peeled, cut, immersed in water and then boiled for about 15 minutes, before filtering and drinking. Generally two or three times a day and always as needed and with common sense, also because onion herbal tea (or water) – obviously – is not at all miraculous. It can be an extra help as part of a balanced diet and a healthy lifestyle, a bit like lemon water, first of all because it is a way to drink more water. Among other things, precisely because it contains saponins and glucosides which reduce cholesterol contractions and lower blood sugar levels, it is not recommended if you suffer from pathologies affecting the intestinal system, from colitis to reflux.

The onion, water and colds

With these exceptions removed, it is good to know that, in the case of herbal tea, the properties of the onion are amplified by the heat of the water, with a mix that is particularly useful in case of colds, especially if the antiseptic action of the plant is combined with that of honey.

How to use onion water for hair

Due to its anti-inflammatory properties, onion is also used as a natural beauty remedy for hair and scalp. Two ways. The first is to sprinkle your hair with onion water after having already wet it, then pat it dry with a towel and wash it again after half an hour with normal shampoo. The second is to make onion juice (chopping the onion and extracting the juice), and put it on your hair, leaving it on for 30 minutes before washing. A very popular remedy also thanks to American rapper Cardi B who in a post on Instagram some time ago said that her long and thick hair is thanks to onion water compresses. In fact there are several cosmetic products, oils in particular, which exploit the properties of the bulb. Perhaps even more practical and more fragrant.

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Black cabbage, the superfood to cook in 20 recipes – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


What a precious super food kale! This vegetable belongs to the Cruciferae (or Cruciferae) family of the Brassicaceae (or Brassicaceae) genus, varieties of leafy cabbages such as their cousins ​​savoy cabbage, cauliflower, hood cabbage, Brussels sprouts, kohlrabi, broccoli and so on. But unlike cauliflower and broccoli, does not develop a central head: It grows with long, crisp, curled dark green leaves with bluish hues.

The name derives from the Greek kaulós, which in fact means stem, stem, it is also called pen cabbage, palm cabbage or Tuscan cabbageprecisely because Tuscany deserves the credit for having been able to make the most of it with healthy and comfortable recipes such as the famous ribollita.

Properties of black cabbage

Black cabbage is a concentrate of beneficial substancesa precious source of mineral salts, including calcium, potassium, magnesium, iron, zinc, phosphorus, copper, sodium, sulfur, manganese, fluorine and selenium. As for vitamins it is certainly no less, in fact we find vitamin A, B1, B2, B3, B6, B12, C and K. But there are other good reasons to love it, does not contain cholesterolprovides approximately 49 calories per 100 grams of product, has decongestant, purifying, diuretic, antioxidant and laxative propertiesBe careful not to cook it for too long, it could have the opposite (astringent) effect. All these healthy properties make it a true wonder, excellent in the prevention and treatment of numerous diseases or painful symptoms: flu, sore throat, cold, sunburn and eczema, arthritis, wounds, skin rashes and sores, red and tired eyes, muscle pain , insect bites, gout, chronic fatigue, depression and anxiety, intestinal worms, gastric ulcers and colitis.

It is extremely valuable for the stomach and intestinesthanks to the presence within it of glutamine, which helps keep the barrier between the inside of the intestine and the rest of the body intact, so much so that its effectiveness seems to be even superior to the action of classic antacids. Great to be hired orally in the form of juice, juiced, blended, steamed, raw, fermented or dried, which used for external use in the preparation of compresses and bandages, let’s see together how to prepare them.

Dry the kale

The need for dry the kale comes from the fact that, unlike other types of cabbage, it grows continuously and to avoid eating it non-stop in the autumn/winter period, it is best to dry it and enjoy its benefits all year round. As always, start by eliminating the central rib, you can keep the leaves intact or cut them into strips, depending on what you will use them for once dried. For a softer effect it is possible to steam the leaves for about ten minutes and lightly salt them on the surface. In this case, drain the leaves and dry them well before proceeding with drying. Then place the leaves on a very finely woven grate, place it in a semi-shaded, ventilated place and at a temperature not lower than 15°C. In the evening hours, it is important to transfer the cabbage leaves to a closed and non-humid place, to avoid the formation of mold. Let it dry until you have a product that “cracks” when touched by your fingers.

You can do thealso drying in the oven, but be careful not to let the leaves blacken, otherwise you risk losing all precious virtues. In this case the oven must be set to the fan function at 100°C, place the cut leaves on a sheet of lightly oiled baking paper and leave the door slightly open, drying will be finished when the leaves are slightly crunchy. As a last option use the dryer, place the leaves in the baskets, adjust the hot air temperature to around 35°C and leave to dry for a few hours, about five or six.

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