However, lovers of diets who do not have the opportunitygrow aromatic plants at home, do not despair; Today on the market you can easily find the most popular herbs in cooking and herbal medicine: parsley, cilantro, basil, rosemary, tarragon, chive, etc. The secret of spices is simple, but surprising. Spices turn ordinary healthy low-calorie foods into a gourmet treat. The taste of food familiar to us from childhood, soups and crackers, chicken, pork, lean beef, yogurt, low-calorie pastes and vegetables becomes much brighter and richer if you cook them with the right spices. 
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Basil, a very popular condiment, is acceptedserved fresh with tomatoes is a classic dish of many national cuisines. Young basil leaves will refresh the taste not only of salad with tomatoes, but also other dishes with fresh green vegetables or vegetable salads. Basil is used to make the savory pesto, a famous condiment that includes basil finely chopped in a food processor, grated hard cheese, olive oil and nuts (usually pignoli) and some fresh herbs. What is pesto served for? This one can be spread over low-calorie crackers, rye toast, and pita bread. Spice up the cold cuts with a spoonful of pesto. Pesto turns ordinary soup into a real gastronomic delicacy. Nutritionists recommend diversifying the menu with various seasonings that can be used in salads and in main courses. Using herbs and spices instead of salt is healthier and also a great substitute for high-calorie sauces that are high in sodium. Spices add a spicy aroma to marinades, making them more appetizing. In addition, dishes decorated with sprigs of fresh herbs look more aesthetically pleasing, as if inviting us to taste delicious and aromatic dishes. In any store, you can easily find any spices in huge quantities, but special herbs are needed to lose weight. If you're on a diet, find out which spices work best with your chosen dishes and experiment to find out which flavor combinations you like best. Besides basil and tomatoes, there are other traditional flavor combinations. What it is eaten with: Basil goes best with meats - beef, lamb, pork and game, with most vegetables and fruits, with pasta, egg dishes and baked goods. Bay leaves will perfectly complement the taste of marinated beef, barbecue sauces and fish dishes. Chervil is often used in salads, poultry and eggs. Chervil is simply irreplaceable in the preparation of various fillings and pates. Dill is especially good with cucumbers (pickles), vegetable and egg dishes, some beef, lamb and pork dishes, cheese (especially with cottage cheese) and bread. Marjoram (a relative of sage) is an essential ingredient in poultry and crustacean dishes, vegetables (especially cabbage) and cheeses. Marjoram is also used in marinades and herb oils. Mint enriches the flavor of cucumbers and legumes. It is a classic condiment for meat and most vegetables. Mint is often added to various drinks, especially tea and cocktails, such as a cocktail with cognac or whiskey, water, sugar, ice and mint. 
Oregano - classic Italian seasoning,which is used to prepare most dishes of Italian and Mediterranean cuisine. This is a good addition to most vegetables, especially beans. Oregano enriches the taste of eggs and sausages. Sprigs of rosemary decorate festive casseroles, baked chicken, beef, pork and lamb. Rosemary is "friendly" with most vegetables (try it with roasted vegetables sprinkled with olive oil) and is simply inseparable from sauces. Sage is traditionally used for filling poultry and perfectly reveals the taste of egg dishes. Sage is an ideal condiment for poultry meat and meat. Thyme (summer and winter) is a traditional seasoning for beans and bean soup - it eliminates gases. Tarragon - seasoning for fish and mollusks; It is also widely used for making marinades and sauces. It is a versatile seasoning that goes well with cheeses, all kinds of poultry, beef, pork and lamb, and most vegetables. Thyme - a classic seasoning for beef, goes well with lamb, pork and poultry. Thyme is also added to dishes from root vegetables, pumpkins and beans.
