Usizo olungavamile lombuso wezivakashi owaziwa noma oqalayo - "ingadi" encane yamakhambi amnandi aphuzi aluhlaza. Amafutha ahlanzekile amasha azokwengeza ubuciko bakho bokupheka iphunga elimnandi nelinambitheka eliyingqayizivele. Ngaphezu kwalokho, utshani obutshalwe efasiteleni luzogcwalisa ikhishi nge-freshness.
Othandekayo enhliziyweni . Ukuhlwanyela utshani obumnandi ekamelweni elivuthayo elivaliwe kungenzeka unyaka wonke. Kodwa-ke, uma uwabeka ekuqaleni kwentwasahlobo, awudingi ukufaka ukukhanya kwemini eyengeziwe. Ukushona kwelanga elingenakusihlwa kuyoba ngokwanele kubantu abasha. Kungcono ukusebenzisa njengesiqukathi semifino encane emifino, engase ishintshwe kamuva ebhokisini lokuziphendulela. Ngaphansi kwebhodlela ngalinye, beka isihlabathi esinamalahle noma ama-shards ebhodweni elidala lobumba, i-karamzit encane, phezulu enhlabathini. Thela imbewu encane kakhulu ngokushesha emhlabathini, bese uyinciphisa amahora ambalwa ngaphambi kwesikhathi emanzini. Uma kukhona imbewu enyukayo, yisuse - ayinalutho. Abanye bahlwanyela phezu komhlaba futhi bafafaze, hhayi nje ejulile. Dlulisa ngomusa kusuka ku-nebulizer. Ngempelasonto usuvele ubona amahlumela okuqala. Vikela kubo kusuka emidwebeni, ngoba amahlumela amancane athambile kakhulu. Uma ifasitela isimo sezulu esibi, setha isibani sokukhanya kwamalanga amahora angu-8 ngosuku ukuze ukhuthaze izitshalo.
Kudingeka uchithe amanzi njalo, ikakhulukazi ngenkathi yokushisa okufakelwayo, nokuma amanzi ekamelweni lokushisa. Umhlabathi wamanzi ahlanzekile omnandi kufanele ube mnanzi. Ngesikhathi sokunisela, unganaki ukuchelela kanye namahlumela aluhlaza - amahlamvu ashisayo adinga umswakama. Izinyanga ezimbili zokuqala kumele zondle izitshalo. Lapho utshani lukhuphuka, kufanele lube lukhuni ngaphandle, ngaphandle kwalokho ngeke lukwazi ukuthuthukisa ngokugcwele. Okukhulu, kulungile ngokuma ukushiya ukushiya, buthakathaka - ukuqothula ngempande.
Ubuhle okunambitha. Kumakhemikhali anomsindo otshalwe ekhishini, ungabonakali njengensimu engadini bese wenza umsebenzi wokuhlobisa, ukutshala izimbali kubo. Isibonelo, u-anyanisi on anyanisi omuhle, ama-spinake nge isipinashi, ama-chamomali ayinqobo. Ungase futhi uzame ukugcwalisa ibhokisi. Izingoma zokuthakazelisa eziqukethe imifino nezimbali zibukeka zihle. Ngokuvamile, amaqabunga kuphela ama-spice ayengezwa ekudleni, ngakho-ke uma kuvele amahlumela, asuse ngokushesha. Lokhu kuzosiza ekukhuleni okusheshayo kwamapheshana. Ngaphezu kwalokho, izimbali zamakhambi anomsindo zihlobisa ngokukhethekile. Kunezinhlobo ezimbalwa kuphela zeziqholo, izimbali nezinhlobo zazo ezifanele ukudla.
Iphunga elimnandi . Lapho kuvuna, ungakhohlwa ukushiya izitshalo ezimbalwa ezizokwenza imbewu kule nkathi ezayo. Ukuze ukhiphe futhi usule, ungasebenzisa amaqabunga aphansi. Dry amakhambi kahle esimweni esimiswe noma sokusika eduze nomthombo wokushisa - ipuleti noma isibindi. Khona-ke izinongo zichotshoziwe noma zigaye zibe yi-powder ene-coffee grinder futhi ziqinile ngokugcwele amathini. Qaphela ukuba ungabi spice ngokuhamba kwesikhathi.
Basil. Ukuqoqa amahlumela amancane namahlamvu. Anganezelwa izitsha zokuqala, inyama kanye nezindwangu zokudla. Ivumelanisa ikakhulukazi i-basil ne-pasta namatamatisi. Amapheshana ebusika, owomile futhi agaya abe powder.
I-Oregano inhle kuma-sauces nenyama. Ekusetshenzisweni kokudla sebenzisa ingxenye engenhla ye-stem, amaqabunga nezimbali.
I-Chervil. Amahlumela amancane azofaka ukunambitheka okuyingqayizivele kwiladidi yemifino kanye nezifundo zokuqala.
I-Marjoram. Amapheshana ale spice azonikeza iphunga lamakha okushisa, ikakhulukazi inyama enobuthi.
Melissa. Lezi zitshalo ziyancipha ngokuphelele isimiso sezinzwa, ngakho-ke sengezwa ku-dessert, itiye. Futhi kaningi futhi kufakwe phakathi kweqoqo le-sachet.
I-Mint . Esimweni esisha futhi esomile i-antibacterial agent ehle kakhulu. Ngaphezu kwalokho, igcwalisa izitsha nge ukunambitha tart.
Ikhukhamba utshani. Amahlamvu amancane avumelana nama-saladi yemifino nezamazambane.
I-rosemary. Amaqabunga alesi sitshalo esiphunga kakhulu kakhulu kakhulu ekudleni izitsha, ikakhulukazi umdlalo.
I-Thyme . Ekulungiseleleni izitsha zokuqala, amahlumela abasha asetshenziswa.
I-Cumin - inkosi yezingubo kusuka ku-sauerkraut. Izitshalo ze-Cumin nazo ziyiphunga elimnandi kwi-rye baking nama-marinades.
Sage. Ekuphekeni, sebenzisa i-powder kusuka emaqabunga owomile. Inikeza umthunzi omnandi ukudoba izitsha.
I-Tarragon . Wasebenzisa amaqabunga omile futhi ahlanzekile ema-marinades, nge-canning, ngamafutha anamakha noviniga, ukudoba izitsha, amasoso.
Fennel. Imbewu enamakha e-fennel inikeza ukunambitheka okhethekile ku-pickle, inyama nenhlanzi izitsha. Imifino ye-Fennel yengezwa kuma-saladi nezifundo zokuqala.
Sihlobisa izimbiza. Uma ufaka izimbiza zezimbali kanye namabhokisi efasiteleni, ungakhohlwa ukuwahlobisa. Iziqukathi ezihlelwe kahle zizofaka ubuhlobo obuseduze kwendlu yakho. Izimbiza ezihlotshiswe ngemidwebo nge-stencils zibukeka zisuka kuqala. Ukwenza umphumela wezimbiza zakudala kube lula ngosizo lwezintambo ze-decoupage: ukusika izingcezu zamaphethini, izithombe ezivela emanzini omkhunjini noma omagazini, zibophe embizeni ehlanzekile futhi zimboze ngezingxenye eziningana ze-varnish ecacile. Uthando olukhethekile lungafinyelelwa ngokwenza i-lace noma ikhanda. Ukuhlobisa okuqhakazileko kutholakala uma ufaka izimbiza ngephepha elinemibala noma indwangu, ukubopha nge-tape.