HERBS
Just click on below for further details of Herbs:
Basil - Bay leaves - Chives - Coriander - Dill - Marjoram - Mint - Parsley - Rosemary - Sage - Tarragon- Thyme - Angelica - Curry leaf - Fennel - Lemon Balm - Lemon Grass - Lovage - Savory - Sweet
cicely - Tansy
Basil
- Lettuce-leaf
basil - One of the truly great
culinary herbs. basil (Ocimum basilicum) is an essential ingredient for cooking
enthusiasts. The plant probably originated in India although is the little used
there. It is in the Middle East and the Mediterranean countries that basil is
greatly appreciated, undoubtedly because it thrives in warm climates and cannot
stand frost. It is an annual plant, with light green ovate leaves. There are
forty types of basil to choose from. Sweet or common basil- the main culinary
variety - boasts the finest flavour, with the larger leaved lettuce-leaf basil
a close second. The flavours of the other popular types - purple-leaved variety
and the low-growing bush or dwarf basil - are inferior; they are grown more for
their looks. Other varieties include curly or Italian basil and lemon basil.
The plant known as wild or hedge basil is related to calamint,
not basil, and is quite different in taste. The young leaves are the sweetest,
so the plant should be sown regularly and used when only 15-23 cm (6-9 in)
high. The taste is quite unlike that of the fresh herb. It can be quick
frozen, however, although it loses its colour unless blanched first, or
preserved in goods quality olive oil.
Bay
leaves (Laurus nobilis), native to the
Mediterranean, is a small shrubby evergreen with wonderful aromatic leaves. It
is often grown as an ornamental tree, although it can reach up to 20 m (about
65 ft). The bay tree's dark green ovate leaves are
indispensable in cooking, used fresh or dried. As they are dried, the leaves
turn a pale greyish green and mellow, losing the bitterness characteristic of
the fresh leaves. However, dried bay leaves should not be kept too long, as
they tent to lose their flavour.
Chives-
(Allium schoenoprasum) grow in clumps, have thin,
cylindrical, grass-like leaves, which are bright green, and produce purple
pompom flowers. They are easy to grow, in pot or in the garden, and are popular
in decorative borders. Chives are member of the onion family and their flavour
is similar but more delicate. .Chives are best kept in
a sealed plastic bag in the refrigerator, or freezer. But, as they can be grown
so easily it is possible to have fresh chives on hand most of the year.
Coriander-
(Coriandrum sativum) is a slender annual, which
grows up to 0.6 m (2ft) high. It is easy to grow and an extremely useful and
distinctive culinary addition. As well as being one of the most ancient herbs
known, coriander is one of the most widely used. The leaves look slightly
similar to flat-leaved parsley (it is also known as Chinese parsley) but
coriander is recognizable by its lighter green colour and distinctive smell.
The plant is also harvested for its seed, used as a spice. Coriander leaves
taste quite different from the seeds. The leaves are sharp and aromatic, with a freshness quite unlike any other herbs.
Dill
- (Anethum graveolens) is grown for its fine
feathery leaves- dill weed and seeds. A native of southern Europe, it is now
found all over the world. An annual or biennial, the plant grows to about 1 m
(3 ft). It is easy to grows, but often difficult to
find on sale. Dill was well known to the ancient world: there is evidence that
the Egyptians used it medicinally. Its name comes from the Norse word dilla, meaning 'to lull', a reference to the dill water
from its seeds which is still given to babies as a mild sedative. The flavour
of the leaves has been variously described as being like fennel or parsley,
although it is sweeter and more aromatic than either. The leaves are not as
widely used.
Marjoram- Marjoram is a sweet-scented
herb characteristic of the Mediterranean. There are, in fact three different marjorams. Sweet or knotted marjorams (Origanum majorana),
the most delicate flavoured, prefers a hot sun . Sweet
marjoram is delicious fresh but, like all the marjorams,
seems to become more aromatic when dried. Pot marjoram (O. onites)
is also of Mediterranean origin, but is much harder and therefore the type
usually grown in colder climates. The third marjoram is the herb which is known
as oregano (O. vulgare).
Mint - There are a vast number of
mints, many of them hybrids. They all share the same cool, refreshing, aromatic
taste of menthol: the mint contains varies, which affects the flavour. There
are three mints commonly cultivated and used for culinary purposes: spearmint,
apple mint and peppermint. Spearmint (Mentha viridis or M. spicata) is
the best known and most widely used of the culinary mints. It has long pointed
leaves and an upright stem, and is a native of the Mediterranean, much used by
the ancient Romans. Apple or Bowles mint (M. rotundifolia),
one of the best of all mints, is a large round-leafed variety, which combines
the taste of mint with that of apples. It is sweeter and mellower than most of
the other mints. Peppermint- (M.piperita), with its deep red stem and
red-blushed long leaves, is a hybrid of spearmint and water mint. Peppermint
leaves are rarely used in food; they are generally made into oil of peppermint
sweets and chocolates. Water mint (M.aquatica) is one
of the less important mints. It growns prolifically
in very wet conditions and is rather rank tasting. The fragrant eau de Cologne
mint (M. citrata) has delicate flavour variously
described: its other common names - orange mint, lavender mint and bergamont mint - reflect difference of opinion about its
flavour. Pennyroyal (M. pulegium) is another common
mint, mainly dried and used for teas. It is said to repel mosquitoes and fleas,
and is used as a contraceptive in China. Other mint
cultivated for the herb garden include Pineapple mint, which has
variegated green and white leaves, and Corsican mint (M. requienii).
Mints are widely used in India, The levant the Middle East and North Africa.
Parsley -(Petroselinum crispum) is probably the most popular and versatile herb
available. Parsley is a biennial that grows very well in window boxes and pots.
The leaves of the curled variety are divided into segments, the edges of which
are tightly curled. Flat-leaved parsley, which is poisonous. The origins of the parsley plant are much disputed: some say it is a native of
Sardinia, other claim its origin lies in the eastern Mediterranean. Parsley
helps to bring out the flavour of other herbs and is therefore always included
in a bouquet garni and the fines herbs mixture.
Rosemary- (Rosmarinus Officinalis) is a strong flavoured herb.
In many places this shrub is cultivated for its sweet scent and attractive
appearance, rather than for culinary purposes. The rosemary bush has spiky
evergreen leaves and produces small blue or white flowers. A dwarf variety of
rosemary (R. lavendulaceus) is available. The word
rosemary means 'dews of the sea' for the plant grown wild all
round the Mediterranean coast. Rosemary leaves were also infused to make
hair rinses and toilet waters and these natural products are once again seeing
a revival. The essential oil of rosemary is used in perfumery too.
Sage - There
are several different types of sage- for example, purple, golden and variegated
leaf varieties; pineapple and lavender flavoured ones. The less common types
include pink and white flowering varieties. The most common sage used in
cooking is garden sage (Salvia officinlis), which has
purple flowers and grey leaves. Narrow-leaved, blue flowering sage is aslo excellent for culinary purposes. It has a powerful
flavour, pungent and aromatic with a slight camphor taste. Sage dried well,
although it takes longer than most herbs and it is also suitable for quick
freezing.
Tarragon - The spiky leaves of
tarragon is little used by anyone else. Nevertheless, it is one of the great
culinary herbs, with a sophistication and refinement that is quite unique.
There are two types of tarragon: French tarragon (Artemesia dracunculus), the finer flavour variety, and Russian
tarragon (A. dracunculoides), which has larger, paler
leaves. The herb was introduced to Europe by the Moors. A bushy perennial, it
is quite difficult to grow from seed - propagating from rooted shoots is more
successful. Tarragon requires a well-drained sunny position, and does well in pots
and window-boxes. The herb can be quick frozen, but drying distorts its flavour
too much and is not recommended.
Thyme- Garden thyme (Thymus vulgaris) is a powerfully aromatic herb with a strong,
slightly bitter flavour, which is due to the volatile oil thymol.
It is a low evergreen with tiny leaves blue flowers - one of over a hundred
varieties of thyme and the kind most favoured for cooking, The other favourite culinary thyme is Lemon thyme (T.citriodorus);
this has a citrus taste and is often used where a more subtle flavour is
required. There are also orange and caraway flavour thymes and many decorative
varieties, including silver thyme and golden-edged thyme. Thyme is one of the
most important culinary herbs of Europe, and was recognized as such by the
ancient Greeks; today it is widely used in all the Mediterranean countries. It
is easy to grow, from seed or cuttings, and thrives in the garden or in
window-boxes. It also dries extremely well. An essential herb in bouquet garni, thyme is also used for flavour.
Angelica- (Angelica archangelica) is a giant member of the
parsley, growing to over 2m (6 ft) high, with thick,
hollow stems, large bright green leaves, white flowers and a strong sweet
scent. It is a biennial, native to northern Europe, Russia, Iceland and
Greenland, thriving in a cool damp climate and a partially shaded situation.
According to tradition, the herb got its angelic connections from an archangel
who recommended its use at the time of the plague. It has widely used through
the ages for its medicinal qualities, particularly as a cure for indigestion.
The best known use of angelica is in its candied from, when the young green
stems are served as sweetmeats and used as an attractive decoration for cakes
and sweet dishes. The leaves are sometimes dried and used as a tisane. In
northern Europe and some part of ltaly, the stems are
treated as a vegetable in a similar manner to asparagus. The taste of angelica
slightly resembles that of juniper, and the essential oils made from its seeds,
leaves and roots are used together with juniper to flavour gin, vermouths and
liqueurs such as Anisette and Chartreuse.
Curry
leaf - (chalcas koenigii) is a native of south-east
Asia. It is grown, principally in southern India, for its leaf, which is an
essential ingredient- and the predominant aroma and flavour - in Madras curry
powder. Many southern Indian dishes are flavoured with the leaves, and it is
also popular in south-east Asia and in Africa. Curry leaves are shaped rather
like bay leaves. In India, they are generally used fresh. Dried curry leaves
are usually available in India and Chinese Food; sometimes the fresh leaves are
stocked too. These can be dried, in the oven, or quick frozen.
Fennel- The
ancient Romans were very fond of fennel in all its forms - the feathery herb,
the aromatic seed and the bulbous vegetable - and made great use of it,
introducing it to the far reaches of their empire. To the Romans fennel was a
symbol of flattery, and it was one of the nine sacred herbs of the Anglo-Saxons.
Fennel is a native of southern Europe. The plant used as a herb looks rather similar to dill, with fine bright green leaves and yellow
flower-heads, but grown to some 2 m (6 ft). There are
two main types: Sweet or Roman fennel (Foeniculum vulgare) tastes strongly of anise, while there is little or
no trace of this in the slightly bitter wild fennel, the type which is grown
extensively in central and eastern Europe. The seeds
harvested from the herb or the bulbous vegetable Florence fennel (F. vulgare dulce) are used as a
spice. The leaves of Florence fennel can be used in the same way as those of
sweet fennel, but they have less flavour.
Lemon
Balm- (Melissa officinalis) is a small evergreen of Mediterranean origin. The plant, which is easily grown,
has oblong, light green leaves which have the taste and smell of sweet lemon.
It is also known as melissa,
the Greek word for bee (which is greatly attracted to the plant).
Lemon
grass- ( Cymbopogon citratus & C. flexuosus) -
It has a bulbous base from which its long Lemon-flavoured leaves grow. Lemon
grass is a available at
Oriental stores. It should be peeled and finely chopped before use, and freezes well. If lemon grass is unavailable, lemon
peel can usually be substituted. The dried grass is also ground and sold as sereh powder:
Lovage-with
its distinctive savoury taste, somewhat similar to celery, lovage (Levisticum officinale) is
a useful garden herb, albeit widely neglected. It is a tall stout perennial,
growing to 2 m (6-7 ft), and a native of southern
Europe. It likes rich, moist soil and is easily grown from seed or propagated
from the root. In the past, lovage was widely used as
a vegetable, treated in a similar way to celery. Like angelica, its young stems
were candied and its seeds were used on cakes and breads.
Savory- There
are two main culinary varieties. Summer savory (Satureja hortenties)is an annual, strongly aromatic with small narrow leaves.It thrives in sun and a fairly rich soil. Winter savory (S. montana)
is a hardy parennial and has a tidier growing habit
than the summer type. Both of these savories can be
dried very successfully. Savory has a flavour a
little like thyme, but is hot and peppery.
Sweet
cicely- The large, feathery
leaves of the sweet cicely plant (Myrrhis odorata) are sweet-tasting with a hint of anise. The plant
is a native of both northern Europe and America. A perennial, it like
partial shade and can be easily grown from seed, reaching a height of about 1 m
(3 ft). A tea made from the leaves is said to cure
indigestion.
Tansy- A rather hot, bitter-tasting herb, tansy (Chrysanthemum vulgare) is a common wild plant, used as a herb until the 17th century but not much cultivated for kitchen use today.