Green Goddess Chive Dressing

Ingredients

• ½ cup mayonese
• ½ cup sour cream
• 1/3 cup chopped fresh chives
• 1 chopped green onion
• 1 clove of garlic, peeled
• 1 tablespoon tarragon vinegar
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon white sugar
• 1 teaspoon Worcestershire sauce

Preparation

In a blender or food processor, combine mayonnaise, sour cream, chives, green onion, garlic, vinegar, tarragon, sugar and Worcestershire sauce and blend until smooth. Season to taste with salt and pepper. Cover and refrigerate until serving. It will keep up to three days in the refrigerator.

Chives

Chives grace the garden with bright green stems and pinkish-purple pom-pom blooms — all of which offer a distinctly mild onion flavor. Versatile and easy-growing, chives thrive in containers and also form an eye-catching edging in planting beds. Place chives with convenient harvest in mind; a pot near the kitchen door keeps garden-fresh flavors close at hand. After chives flower, cut plants to encourage new growth, trimming a portion of the clump at a time. In wintry regions, as the growing season winds down, dig up a few bulbs to tuck in a pot for on a sunny windowsill.

Benefits

Anti-Cancer Properties

Chives might also help in the fight against cancer because they contain many antioxidants that help destroy free radicals and discourage the growth of cancerous cells and tumors. Wong and Ricci note that chives help your body produce glutathione, an agent that enables your body to identify toxins and other cancer-causing substances and eliminate them.

Wealth of Nutrients

Adding a sprinkle of chives to a potato dish, bowl of soup, pasta recipe or tossed salad is a simple way to do something small for your health. Just 1 tbsp. of chives supplies many vitamins and minerals, including 9 mg of potassium, 3 mg of calcium, 78 mcg of beta-carotene, 3 mcg of folic acid and 6 mcg of vitamin K. Chives also supply lesser amounts of magnesium, iron and trace amounts of several B vitamins.

Rosmarinus officinalis L. Romero, romaní

Familia: LABIATAEAE (LAMIACEAE) Origen geográfico: Zonas periféricas al Mediterráneo. Descripción: Pequeño arbusto leñoso, con hojas lineares verdes, pero algo blanquecinas y lanosas por debajo. Flores rosadas de morfología particular, con los pétalos superiores como un casco y el inferior semejante a una lengua con lineas violáceas que marcan a las abejas el camino del néctar. Frutos en cuatro pequeñas nuececillas incluidas dentro del cáliz. Toda la planta es aromática y está repleta de glándulas de aceite esencial. Información de interés y uso: Derivaría del latín ros marinus, el rocío del mar, o del griego rhops myrinos, arbusto aromático, según otros autores. Es una planta tan utilizada que hay un dicho popular “de las virtudes del romero se puede escribir un libro entero”. Es planta medicinal, aromática, cosmética, ornamental, especia, es una antigua planta mágica y religiosa, y un largo etc. Se dice que fue un agua destilada de romero y otras plantas aromáticas lo que rehizo la belleza de la reina de Hungría (1370) y después de sus 70 años fue pedida en matrimonio por el rey de Polonia. Localización: Por toda la Estación.

Chamomile tea

Chamomile tea is known well as an aid to sleep. It is also used to calm nerves, dispel stomach gas and aid digestion. Making your own at home is easy.

Ingredients

• 2-3 teaspoons dried chamomile flowers per cup (use German Chamomile, Matricaria recutita)
• Hot water

5 Steps

1. Put the dried chamomile flowers into a cup.
2. Pour in hot water.
3. Allow to infuse for 3 minutes.
4. Strain into another cup. Use a tea strainer to catch the chamomile flowers.
5. Drink. You can add honey or lemon juice to adjust the taste if desired.