What can I do with peach leaves?
peach leaves have a very fine taste that differs from fruit fruit from the same tree. There are several culinary applications for peach leaves, but one of the most popular is tea flavors. They can also be used to infuse wine or other liqueurs with their flavor. The cake can be tasted with leaves and a small peach pulp. The leaves can also be used in marinads for lean meat, which have a slight taste such as chicken or even fish such as salmon. The exact taste they can pass on is slightly floral and aromatic, with a strong almond undertone when the leaves are immersed for a long time. When selecting or selecting peach leaves, it is best to get them in the first weeks of years when they are fully grown and alive, but have not yet begun to dry up in preparation for trees. If the leaves are too dry when they are taken from astrome, it will be incredibly difficult or even impossible to extract any taste of the leaves. Also avoid using the leaves that have visible signs of the disease like Je peach leaf or fungal.
Popular preparation is to create tea from peach leaves. This requires anywhere from four to 10 leafs of peaks that were roughly crushed to release aromatic oils inside. Hot water is poured over the upper part of the leaves and can soak until the flavor of the required force. Additions to tea such as honey or rose water can help highlight the taste.
There is a use for peach leaves that are popular in the areas of France; This includes infusion of alcoholic mixtures with almond flavor of leaves. It begins with a combination of red wine and some cognacs, which is gently heated, after which the leaves are added and left to steep for hours to days. Alcohol in the liquid extracts a more intense taste of leaves than water usually. In some recipes, a cup of neutral alcohol is added, most often the type of pure vodka to further intensify the taste. The taste that the leavesThey give mixtures, much more intense and almond similar than in other products.
peach leaves can also be used in meat marinads. Marinade acid will help draw the taste, even if it is still very fine. Meat as a chicken can absorb and benefit from taste, as well as salmon. It is also possible to dry the leaves in the oven or in the sun and then crush them into small pieces to be added to the sauce or salad, even if the flavor will have a clear antiseptic or drug taste when used in this way.
In the end, peach tree leaves can be included in classic creams that complement vanilla taste. They have also been used in the past to help support fermentation in the same Manner as potatoes and hops. For some roast goods, the basic flavors of the leaves can be pulled into the water and join the sourdough starter for the added taste.