The Power of Fresh Herbs (Mtsvanili - მწვანილი)
Today we will explore the power of fresh herbs in Georgian culinary tradition. Fresh herbs are the muscle of Georgian cuisine, and Georgians are virtuoso of using plenty of fresh herbs in their cooking.
In Georgian cooking, we are talking about a combination of herbs, not just one or two. It is this delicate mixture that gives the power to Georgian cooking. And we are not fussy about quantities. As my mother says: the more herbs the better. Add plenty of cilantro, a sprinkling of purple basil, and a generous dose of summer savory, and your dish will instantly transform into unforgettable taste sensation. In Georgian culinary tradition, it is also common to use a combination of fresh herbs and spices that will tremendously enhance the flavors and variety of your food.
Georgians love fresh herbs and eat them all year round. Every meal starts with a plate of fresh seasonal herbs-tarragon, parsley, tsitsmati (Caucasian garden cress) served with pungent or Georgian cheeses such as guda or tushin (not to mistake with Dutch Gouda). In season, a piece of shoti puri (traditional Georgian bread baked in tone oven) with pungent cheese and strings of tarragon or tsitsmati on top will make a delightful sandwich.
Cilantro, purple basil, tarragon, summer savory are the most favorite herbs used in salads, soups, and stews. Other herbs commonly used in cooking are dill, mint, celery, parsley, while pennyroyal ombalo and fennel tseretso are mostly used in sauces and condiments, such as tkemali, a sour plum sauce.
Cilantro (kindzi - ქინძი) is the primary herb in Georgian cuisine, which creates quintessential Georgian taste. We also use the flowering tops and green seeds. You can sometimes find flowering cilantro in farmers’ markets; it you have a garden, plant cilantro and let it go to seed.
Purple basil (reghani - რეღანი) and green basil (shashkulavi - შაშხულავი). This is the second most popular herb in Georgia, and it comes in two varieties: purple and green. Georgians use the sharper purple basil more than green basil, and it provides a spicy aromatic flavor ensuring a distinct Georgian flavor.
Tarragon (tarhuna - ტარხუნა). As soon as spring comes, fresh tarragon becomes the jewel of the table. Mostly it is eaten with sharp cheese, but it is also prominent in some meat, poultry, fish, and mushroom dishes. Use the leaves only and the top tender portion of the stems.
Summer savory (kondari - ქონდარი). Another herb that is dearly loved, summer savory, is widely used for the preparation of bean and kuchmachi dishes. Fresh summer savory is almost impossible to find even in summer; use dried summer savory or substitute mint, which is available at various grocers and online. Or grow it.
Pennyroyal (ombalo - ომბალო mentha pulegium). This is the most pungent of the mint family and is usually used in the preparation of tkemali, the famous Georgian sour plum sauce. Substitute mint.
Fennel (tseretso - ცერეცო). Tseretso is used to flavor the Georgian plum sauce, tkemali.
Mint (pitna - პიტნა). Common garden mint is used in many Georgian dishes, especially to spice up recipes for cheese and dairy products. Use only the leaves, not the stems
Dill (kama - კამა). Georgians use dill in many salads, soups, vegetable, pickled and meat dishes. It is indeed one of the favorites, but it is important not to overdo it, since this herb has a strong flavor that can become overly dominant. We do not use the stems.
Parsley (okhrakhushi - ოხრახუში). In the past, flat-leaf Italian parsley was used, but Georgians have started growing curly parsley which is now available at the markets. Georgians use both the leaves and the delicate stems of the plant.
Celery (niakhuri - ნიახური). Georgian dishes usually require only the celery leaves. Chinese celery is similar to the Georgian variety. You can also look in the farmers’ market for celery with thin ribs and lots of leaves.
We at Tamada’s Table encourage you to eat and cook with fresh herbs, that have a lot of health benefits: provide nutrients, help digestion, support immune system, stimulate appetite, help with sleep, and many, many more. The fresh herbs will not only add fantastic flavors to your cooking, but also offer colors to your table and bring excitement into your cooking.
If you guys like this video, please LIKE, SUBSCRIBE, and SHARE it with your family and friends! The more people we can reach, the more we can spread the pleasures of Georgian Cuisine. Thank you!
Find many more Georgian recipes on Tamada's Table YouTube channel.
For more about Georgian food, wine and me……
Official Website: http://www.TamadasTable.com
Official Facebook Page: / tamadas-table-275255196316374
Instagram: / tamadastable
For inquiries, contact us at [email protected]
Today we will explore the power of fresh herbs in Georgian culinary tradition. Fresh herbs are the muscle of Georgian cuisine, and Georgians are virtuoso of using plenty of fresh herbs in their cooking.
In Georgian cooking, we are talking about a combination of herbs, not just one or two. It is this delicate mixture that gives the power to Georgian cooking. And we are not fussy about quantities. As my mother says: the more herbs the better. Add plenty of cilantro, a sprinkling of purple basil, and a generous dose of summer savory, and your dish will instantly transform into unforgettable taste sensation. In Georgian culinary tradition, it is also common to use a combination of fresh herbs and spices that will tremendously enhance the flavors and variety of your food.
Georgians love fresh herbs and eat them all year round. Every meal starts with a plate of fresh seasonal herbs-tarragon, parsley, tsitsmati (Caucasian garden cress) served with pungent or Georgian cheeses such as guda or tushin (not to mistake with Dutch Gouda). In season, a piece of shoti puri (traditional Georgian bread baked in tone oven) with pungent cheese and strings of tarragon or tsitsmati on top will make a delightful sandwich.
Cilantro, purple basil, tarragon, summer savory are the most favorite herbs used in salads, soups, and stews. Other herbs commonly used in cooking are dill, mint, celery, parsley, while pennyroyal ombalo and fennel tseretso are mostly used in sauces and condiments, such as tkemali, a sour plum sauce.
Cilantro (kindzi - ქინძი) is the primary herb in Georgian cuisine, which creates quintessential Georgian taste. We also use the flowering tops and green seeds. You can sometimes find flowering cilantro in farmers’ markets; it you have a garden, plant cilantro and let it go to seed.
Purple basil (reghani - რეღანი) and green basil (shashkulavi - შაშხულავი). This is the second most popular herb in Georgia, and it comes in two varieties: purple and green. Georgians use the sharper purple basil more than green basil, and it provides a spicy aromatic flavor ensuring a distinct Georgian flavor.
Tarragon (tarhuna - ტარხუნა). As soon as spring comes, fresh tarragon becomes the jewel of the table. Mostly it is eaten with sharp cheese, but it is also prominent in some meat, poultry, fish, and mushroom dishes. Use the leaves only and the top tender portion of the stems.
Summer savory (kondari - ქონდარი). Another herb that is dearly loved, summer savory, is widely used for the preparation of bean and kuchmachi dishes. Fresh summer savory is almost impossible to find even in summer; use dried summer savory or substitute mint, which is available at various grocers and online. Or grow it.
Pennyroyal (ombalo - ომბალო mentha pulegium). This is the most pungent of the mint family and is usually used in the preparation of tkemali, the famous Georgian sour plum sauce. Substitute mint.
Fennel (tseretso - ცერეცო). Tseretso is used to flavor the Georgian plum sauce, tkemali.
Mint (pitna - პიტნა). Common garden mint is used in many Georgian dishes, especially to spice up recipes for cheese and dairy products. Use only the leaves, not the stems
Dill (kama - კამა). Georgians use dill in many salads, soups, vegetable, pickled and meat dishes. It is indeed one of the favorites, but it is important not to overdo it, since this herb has a strong flavor that can become overly dominant. We do not use the stems.
Parsley (okhrakhushi - ოხრახუში). In the past, flat-leaf Italian parsley was used, but Georgians have started growing curly parsley which is now available at the markets. Georgians use both the leaves and the delicate stems of the plant.
Celery (niakhuri - ნიახური). Georgian dishes usually require only the celery leaves. Chinese celery is similar to the Georgian variety. You can also look in the farmers’ market for celery with thin ribs and lots of leaves.
We at Tamada’s Table encourage you to eat and cook with fresh herbs, that have a lot of health benefits: provide nutrients, help digestion, support immune system, stimulate appetite, help with sleep, and many, many more. The fresh herbs will not only add fantastic flavors to your cooking, but also offer colors to your table and bring excitement into your cooking.
If you guys like this video, please LIKE, SUBSCRIBE, and SHARE it with your family and friends! The more people we can reach, the more we can spread the pleasures of Georgian Cuisine. Thank you!
Find many more Georgian recipes on Tamada's Table YouTube channel.
For more about Georgian food, wine and me……
Official Website: http://www.TamadasTable.com
Official Facebook Page: / tamadas-table-275255196316374
Instagram: / tamadastable
For inquiries, contact us at [email protected]
