From time immemorial, our ancestors have salted tomatoes (and not only!) In oak barrels. In a city apartment, this method is not a very successful solution, but there is always an alternative. Let's pick up tomatoes for the winter in a similar way in a three -liter bank?
You can also know a fragrant popon called Tarhun. A fragrant herbaceous plant is named after the goddess Artemis, and it was used in ancient Greece. This is a good universal seasoning, especially in the Mediterranean cuisine, where there are a lot of fish and seafood. The stage is indispensable in conservation and marinades, because it is a good natural preservative.
It simultaneously enhances the taste and smell, and extends the shelf life of the blanks. Especially Tarhun is good with mushrooms, cucumbers, tomatoes and sauerkraut. For the preparation of food, the estor is used in dry and fresh form. It is good in omelettes, sauces, salads and sandwichs. Fragrant grass is combined with tsukini, zucchini, colored cabbage, apples and ham.
In Hungarian cuisine, Tarhun is often added to soups, to peas, patch beans and potatoes. Meat dishes with a stage are very good, especially with fatty and heavy types of meat, like lamb!
