Flavour of the Month Collection
A collection of brief articles on herbs
and spices from the Amanda's Kitchen monthly e-mail newsletter.
Basil
Basil is a sweet, fragrant member of the
mint family. It has a pungent licorice-mint flavour that works especially
well in tomato dishes and most soups and salads. Although there are hundreds
of varieties, basil is most commonly found as green leaves. A purple coloured
pepper-basil which has a much stronger peppery flavour is also quite popular
and available at some specialty markets.
Basil probably originated in India, where it is revered as a sacred herb but rarely used in cookery. In mexico, it is believed that the basil leaf has the power to return a lover's wandering eye.
As with most herbs, fresh is best in cooking. Dried basil bears little resemblance to the fresh herb, although fresh basil does freeze quite well. One of the best ways to storing basil is the italian method of preserving it in olive oil. For tips on drying your own freshly-picked basil, visit Drying and Storing Herbs.
Basil recipes:
- Classic
Basil Pesto
Pesto Rosso
Tuscan Bean Salad
The first recorded use of coriander was in Egypt in 1500 BC where it was used primarily as a funeral herb or occasionally as an offering to the gods. The Hebrews also use coriander as a ritual herb at passover. The Chinese consider coriander to be an herb of immortality, whereas Central Americans believe it protects against evil. In western culture, a woman eating coriander is said to ensure her children a future of creativity and inventiveness.
Coriander was believed to have been introduced into Europe by the Romans as an ingredient in vinegars and herbal remedies. Coriander has been traditionally used medicinally to treat burns and increase breast milk. Common modern uses include reducing flatulence and bad breath, easing digestion and soothing aching joints.
Coriander is often used in Chinese and South-east Asian cooking, hence the common name Chinese Parsley. However, it is possibly better known for it's role in Indian cookery. It is also often found in Central American cooking. Coriander is a strongly flavoured herb with highly aromatic leaves when crushed. The dried seeds have a slightly sweeter and spicier taste than the fresh leaf. The seeds are commonly found in Indian, North African and indonesian cooking. Both coriander leaf or seed mix exceptionally well with lentil or tomato dishes, and makes a great flavouring to soups and salads.
An annual growing up to two feet, the plant
in native to the Mediterranean and Middle East, preferring a temperate
climate and dry soil. It is commonly cultivated in India, South America
and California. The lower part of the plant itself resembles parsley,
but the upper leaves are feathery and thread-like. In the summer
and autumn, small white or mauve flowers bloom, followed by round, green
berries (seeds) that drop as soon as they ripen. Coriander seeds dry well,
the leaves are best preserved in oil. For tips on preserving your
own freshly-picked coriander, visit Drying
and Storing Herbs.
Originally from the tropical regions of Asia, ginger found its way into Europe long before the time of Roman civilization. Four thousand years ago, the Greeks used ginger to flavour sweetbreads, and Pythagorous recommended ginger to treat snake bites. In the middle ages, ginger was used to treat plague. According to folklore, ginger was grown in the garden of Eden, and carrying ginger in your wallet or growing it in your garden brings prosperity. In Asia, ginger is used withwith roses to inspire love.
Medicinally, ginger is well known for it's calming effects on the somach, relieving nausea and travel sickness, and helping the digestion of food. Ginger is also used in Chinese medecine to promote sweating and as an expectorant for colds and chills. For the treatment of colds, it is usually prepared as a tea, often with honey and lemon.
In the European kitchen, ginger is widely used dried and ground in gingerbreads, biscuits, cakes, puddings and beer. Ginger loses, however, some of its essential oils in this process, drastically changing the taste of dried ginger from fresh ginger. Fresh ginger is more commonly used in Asian and Indian cooking, and is an important component of many stir fries and curries. Ginger is best used fresh, peeled or unpeeled. Unpeeled, fresh root keeps for up to six weeks in the fridge, wrapped in plastic wrap. If fresh is not an option, or when a European recipe specifically calls fo dried ginger, try to buy the whole root and then bruise and grind the whole root yourself. Crystallized ginger keeps indefinately if stored in an airtight container.
Ginger is grown primarily in tropical regions. It can be grown indoors, in a warm, moist atmosphere, and should be put outdoors in the shade during warm weather. In the spring, the rhizome produces an erect, reed-like stem growing from two to four feet in height, with narrow, sword-like leaves. The flowering stem produces spikes of fragrant yellowish-white blossoms, streaked with purple. The root should be harvested after 12 months. At this time, pull the root, cut away as much as possible and replant the root.
LemongrassA wonderful refreshing herb to explore during our hot summer months, lemongrass is native to South East Asia but also grown in Central and South America, Africa, India, Australia and parts of the United States. This tropical grass resembles a spring onion but has an attractive sweet-scented lemon flavour. It is one of the essential herbs that gives Thai and Vietnamese food their distinctive flavour. In folklore, lemongrass planted around the home and in the garden was used to repel snakes and other unwanted pests. It is also traditionally used in some lust potions, as well as to help clear the mind and develop psychic powers.
Like citronella oil lemongrass is a natural insect repellant. It is also a natural antiseptic, astringent and anti-fungal, and can be applied as a poultice or in a soap to relieve various skin conditions. Drunk as a tea, lemongrass helps relieve aches, pain and may aid digestion.
In the kitchen, lemongrass' gentle citrus flavour is best used in subtly spiced and scented dishes like those found in South East Asia (Thailand, Vietnam, Indonesia, Malaysia, Cambodia). Traditionally used with fish or chicken, in vegetarian cooking lemongrass combines well with coconut and other delicate spices in soups, curries, marinades and even stir-fries. Thai Tom Yum soup is probably the best known recipe for using lemon gras, but Indonesian saté is another dish making extenive use of this herb.
Lemon peel may be substituted for lemongrass in recipes, but the result will not be so finely flavoured, and a small bit of ginger added to the lemon peel will bring out a more authentic aroma. Lemongrass is found fresh in most Asian and some Indian groceries. It can also be found frozen and preserved. To cook with lemongrass, only use the lower 10-15 cm (4-6 in) of the plant, discarding the fibrous upper leaves. To bring out the aromas of lemon grass, gently bruise the grass with a mortar and pestle or rolling pin before using. Try to avoid dried lemon grass, since it lacks much of the essential oil that brings lemongrass its characteristic flavour and scent. If you are stuck using dried, try to find whole, dried lemongrass and soak it in cool water before using. The dried powder is not recommended at all.
Cool
Mint
In greek myth, Mentha
was the name of a nymph who was pursued by Pluto, god of the underworld,
and was ultimately turned by Persephone, Plutos wife, into a plant
to be trodden underfoot. Among the ancient Greeks, mint was associated
with the Venus, the planet of sexual attraction, and was believed to stir
up bodily lust. The ancient Romans used mint to adorn themselves and their
tables, and the use of mint by the Egyptians has also been documents.
Mint is now a common flavouring in Middle Eastern and Indian cooking where it is quite widely used in salads, teas, chutneys, relishes and sauces. It has a distinctive, refreshing flavour that is particularly pleasant in summer drinks, soups and salads. Since mint's distinctive flavour tends to dominate other ingredients, the best variety for savory cooking is the more subtle spearmint while the more strongly flavoured peppermint is better used in sweets and teas.
Mint is occasionally used in British and American cooking, primarily with lamb dishes. It was first introduced to Britain by the Romans and was later transported into the Americas by the first settlers.
Mint generally has long, oval, or slightly pointed, greyish-green leaves and is easily grown as a perennial herb in the summer months. In fact, so easy is it to grow wild mint, you may find it taking over your garden. Mint freezes and dries well. Preserving mint in oil is not recommended. For tips on freezing or drying your own freshly-picked mint, visit Drying and Storing Herbs.
Mint recipes:
- Mango
and Mint Crepes
Watermelon Mint Spritzer
Minty Slushy
Pesto Rosso
Parsley seems to have been around since the beginnings of recorded culinary history. Greek legend says that parsley originated from the blood of Archemorus as he was eaten by serpents. Consequently parsley was often used in funerary rites and it was customary to stew the leaves over corpses and to make parsley wreaths to decorate tombs. In European folklore, the plant's slow germination gave rise to the folk names of devil's oatmeal or devil's meat because it was believed that the went down to the devil seven times before the plant would grow. In Europe in the middle ages, parsley was used in death magic and if served with meals it was believed to prevent drunkenness. The Romans used parsley primarily as a flavouring and a breath-freshener. They also believed that the plant caused impotence.
Herbalists consider parsley a kidney and liver tonic, as well as a digestive. Parsley was traditionally used to treat swollen eyes and epilepsy, but is now more commonly used in a tea to help treat bladder problems, rheumatism and flatulence. Washing you face with parsley water is said to help clear your complexion. Parsley is also a very nutritious herb. It is a great source of vitamin C and folate, and is also rich in iron, calcium and vitamins A and B. Despite being an excellent source of folate, too much parsley may not be good for pregnant women since it may promote menstruation.
As a culinary herb, Parsley brings out the flavour of foods and combines especially well with other herbs. It is versatile, being used as both a garnish and as a vegetable in its own right for recipes like tabouleh (parsley salad). Parsley is a common ingredient in many herb butters and sauces. England's parsley sauce, traditionally served with fish, and Frances's sauce tartare and sauce ravigote are another two examples. Persillade is a French blend of chopped parsley and shallots is traditionally added to dishes at the end of cooking to enhance both the flavour and appearance of the dish. In northern Europe, parsley is sometimes deep fried as part of a fondue.
Parsley is a biennial plant native to Southern Europe and the Mediterranean. It was later introduced to the United Kingdom and the rest of Europe. It is widely cultivated as a garden herb in Europe and North America and prefers rich, moist soils. The plant itself is about 2 feet tall, with a stout taproot and branching stems. The bright green leaves are deeply segmented and tightly turned over in the most common variety found in northern Europe and North America. Another variety with flat leaves is more commonly used in southern Europe. In its second year, the plant gets small yellowish-green flowers which appear in the early summer. Parsley freezes well and, although available, is unsuccessful dried. For tips on freezing parsley, visit Drying and Storing Herbs.
Parsley recipes:
- Tabbouleh
Salad (vegan)
Couscous Beidaoui (vegan)
Lentil Soup (Shourbet Adas) (vegan)
Grilled Veggie and Pasta Salad (vegan)
Milan Seitan Steaks (vegan)
Three Bean Salad (vegan)
Sage
-The Wise Herb
Until the sixteenth century, sage was rarely
used in cooking. Rather it was considered a healing herb of many
uses including conferring immortality. Sage was also thought to reflect
the business fortune of men, flourishing or withering according to the
state of the household's finances. Sage tea was popular for a long
time, but was drunk primarily for its health-giving properties. The
Chinese believed sage tea to strengthen the digestive system and calm the
nerves. A potent antiseptic and antibiotic, a sage infusion was also commonly
used to treat sore throats, hoarseness and fever. No wonder
it was thought to infer immortality.
In the kitchen, sage has a slightly bitter and musty flavour with musky aroma that permeates through a dish. It's primary uses are with fatty meats, dishes, particularly pork, duck, gooses and oily fish, since it makes the meats more digestible. In vegetarian cooking, sage works especially well in stews, some pâtés and mock-meat dishes. It is also commonly used in bread- or rice-based stuffings. Use sage in moderation, since its flavour can easily over-power other flavours.
Sage is a hardy perennial plant. It is shrub-like, the stems are covered with a white down, and the leaves are greyish-green and velvety to touch. Sage flowers in early to mid-summer with tubular, two-lipped, violet-blue flowers. Other variants of garden sage include purple sage, which is thought to be more effective at treating sore throats than common sage, and clary sage, which is used in german wine-making and perfumery. Sage freezes easily. Dried sage tends to take on a more musty taste. For tips on drying your own freshly-picked sage, visit Drying and Storing Herbs.
Sage Recipes
- Risotto
With Butternut Squash and Sage (lacto/vegan)
Native to the western Meditarreanean regions and southern italy, this plant was introduced into other parts of Europe, and is now cultivated extensively.
Thyme is believed to have been named from the Greek word for courage or bravery and during the middle ages thyme motifs were embroidered onto the scarves of jousting knights. It may also have come from a term meaning to fumigate. Thyme has strong antibacterial properties and sprigs of the herb was burned indoors during the plague to cleanse the air. Thyme's essential oil, thymol, was used as an antiseptic during World War I. Thyme tea is traditionally used for digestive complaints, and the herb's expectorrant properties are useful for coughs.
Planting thyme in the garden is said to attract fairies. It was also commonly planted at graves in Europe to console unhappy spirits. Sleeping with thyme under your pillow is said to improve your spirits.
In the kitchen, thyme is one of cooking's "fine herbs" and an essential part of the french bouquet garni. It's pleasing taste and aroma, coupled with its antibacterial properties, made it useful for flavouring and preserving sausages and other meats, and a very traditional ingredient in bread stuffings. Thyme is also a wonderful addition to herbed salad dressings, tomato sauces, vegetarian stews and dumplings. Persians enjoyed their thyme fresh and would often nibble on it from the garden.
Thyme grows in most sunny environments, but prefers well-drained banks and chalky or rocky soil. In Canada it is normally grown as an annual, but can sometimes be grown as a perennial. It is a bushy herb with several, many-branched, wooden stems, and strongly aromatic leaves. It grows between 30-40 cm. From early to mid-summer, lilac, tubular, lipped flowers grow in clusters at the tips of the branches. The aerial parts are harvested in mid to late summer. For tips on preserving your own freshly-picked coriander, visit Drying and Storing Herbs.
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