HERBS

• Allspice- Comes from a tropical evergreen tree. The part used is the hard dry brown berry available whole or ground. Has the taste of cinnamon, cloves, and nutmeg; It is said that this herb can sooth indigestion and gas and added to the bath, soothe aches.
• Anise- This annual has a taste of sweet licorice. Seeds and leaves can be used. Available whole or ground or in extract; the Romans ate anise after meals to help with digestion. Anise mixed with milk can be taken as a soothing bedtime drink.
• Basil- a member of the mint family, this herb is easily grown for the usage of its spicy sweet and soothing tasting leaves. Used in many Italian dishes, it is available fresh, dried whole, or dried crumbled; the name means royal in Greek. The only person who could this herb was the king. It was considered a powerful plant that could draw out poison. Herbalist say tea infused with basil can help with stomach problems like cramps, vomiting, and constipation.
• Bay leaves- come from a Mediterranean tree of the laurel family. The leaves are the only part used, but are indigestible and must be removed from food before eating. Available fresh or dried very strong flavor; It is said that bay can stimulate the appetite. Herbalists use the oil for rheumatism and skin problems, and make a paste of the leaves to put on the chest for colds or breathing problems.
• Caraway- a biennial herb from Europe and Asia has brown bow curved seeds that are used. Available whole but rarely ground; this herb in prehistoric times was said to have power against evil and used in love potions; also known for its digestive properties, chewing on the seeds can freshen the breath.
• Cardamom- A perennial plant from the ginger family native to India. The small green pods, and dark brown seeds are used. Best stored whole and ground when ready to use. Used in Indian curry dishes, it has a sweet flavor that the Greeks used to flavor wine and make perfume.
• Cayenne- Made from hot red peppers, available dried whole, ground, or flaked; it gets its name from the Greek word “to bite”; herbalists use it to ease bowel pains and increase appetite; cayenne stimulated the blood flow through the skin and is used to relieve the pain of arthritis.
• Chervil-An annual with delicate leaves that resemble parsley. Leaves and stems are used. Its very delicate anise flavor will be destroyed by heat, so add at the last minute or as a garnish; Romans used chervil vinegar for hiccups; Herbalists use chervil for its blood cleansing effects and digestive properties. Taking it during a fever will induce sweating causing the heat to dissipate from the body.
• Chives- a member of the onion family. The tall green stalks, like tubular leaves similar to a scallion are used; has a mild delicate onion like flavor.
• Cinnamon- The inner bark of a tree grown in Sri Lanka is where this spice comes from. It is peeled from the tree, rolled, and dried; Available whole or ground it has a sweet spicy flavor, used in curries and desserts; the ancient Egyptians used cinnamon for embalming purposes, and explorers discovered new worlds in search of better cinnamon and new herbs.
• Cloves- The unopened buds of a flower of an evergreen tree are the parts used; they resemble small nails and are bought dried, whole or ground. The sweet flavor and aroma of cloves make them useful in potpourri, and the numbing properties can help a toothache.
• Coriander- this annual herb’s leaves, stems, and dried seeds are used; comes from the Greek for “bug” because the aroma isn’t extremely pleasant, but is used by the Chinese for medicinal reasons.
• Cumin- An annual from the parsley family, this herb is known for its spicy seeds used in Mexican, Indian, and middle Eastern dishes; Mostly bought ground, but also available whole.
• Dill- An annual from the parsley family this herb is native to the Mediterranean. Seeds and leaves are used. The leaves are extremely delicate and hard to grow in a hot climate; available dried, but fresh dill is the way to go; Dill was buried with ancient Egyptians to protect them against hunger in the afterlife
• Dandelion- This plant is not really used as a flavor enhancer, but for medicinal reasons. The root, as well as the rest of the plant, is rich in vitamins. It can relieve liver ailments, and improve appetite and sleep.
• Garlic- A small pungent member of the onion family, garlic is the bulb that grows in the ground and separates into cloves; garlic is used in many cuisines fresh mainly, but also dried for spice rubs and other things; Garlic is a great herb for lowering cholesterol and blood pressure; garlic is basically a “power food” that aides all types of ailments. It is extremely good for the heart and arteries.
• Ginger- Available fresh or dried, the root of this perennial from Southeast Asia is the part used. While the dried version is best for baking, the sweet pungent tasting fresh root is used in Asian and Indian dishes like stir-fry and other savory dishes; Herbalists have used ginger in tea to bring on perspiration and menstruation.
• Horseradish- Horseradish is a perennial from the mustard family in which the root is used; available fresh, or prepared, (grated and packed in a jar to keep moist) the flavor is very pungent and hot. The bite will open the sinuses but it’s not a lingering bite like a pepper, it hits and then it’s gone. Horseradish is generally used in cocktail sauces and mustards or on seafood such as raw oysters; horseradish steeped in milk can be a wash to refresh the skin.
• Lemon balm- A very fragrant herb that has a strong taste of lemon; used as a flavorer for teas and sorbets, it’s also a fantastic addition to poaching liquids for fish.
• Lovage- A Mediterranean perennial with a strong celery taste; Use the whole plant, stalk, leaves, and seeds.
• Mace- The red outer coating of a nutmeg berry.
• Marjoram- A perennial from the mint family; Marjoram tastes and smells similar to oregano; mostly imported from Egypt or personally grown. The leaves are used and available fresh or dried and crumbled.
• Mint- From a family of perennials that include peppermint and spearmint; the sweet spicy leaves of the mint plant are used in teas, ice creams, sorbets and lamb dishes. Mint is used as an aromatic to soothe the senses,
• Mustard- Mustard is a seed that is used in pickling spices and as a flavorer in other foods; it has a hot, spicy, pungent bite; mustard seeds are used in prepared mustards, and the ground version can be mixed with a liquid to make a strong paste or sauce; the greens of the mustard plant can be boiled or braised and eaten.
• Nutmeg- Comes from a tropical evergreen tree kin to the allspice tree. Nutmeg is generally used in sweet dishes, but also enhances savory dishes. The nutmegberry’s outer skin is the spice mace. Nutmeg comes whole but can be bought ground; it has a sweet aromatic aroma similar to allspice, cinnamon and cloves.
• Oregano- oregano is a perennial related to marjoram; the leaves are used fresh or dried, whole or ground; there are two types of oregano, Mediterraneanand Mexican and are a staple of Italian foods used on pizza and in tomato based sauces. The Mexican version is wilder and is dried and used in spice rubs and chili powders; the ancient Greeks wore garlands of oregano during weddings to ensure continued happiness.
• Paprika- A sweet, mild bright red pepper that is dried and ground and used in spice rubs and in the cuisines of Morocco, Hungary, and the Middle East. Hungarian paprika is the most flavorful, while the Spanish version it the brightest red. Paprika has a sweet aromatic taste.
• Parsley- A very well known herb in the United States. Parsley adds color and a slight mild flavor to foods and soups as well as being a popular garnish. The taste or parsley is a clean taste of grass. This biennial herb is found mostly in The U.S. but also in quite a few European countries. Parsley is a staple in bouquet garni and fines herbs.
• Rosemary- An evergreen kin to the mint family and native to the Mediterranean. This herb grows all year with out dying. Rosemary has a strong woody, earthy, pine taste. It is known as the herb of remembrance, and in Greece, students would wear it around their heads while taking tests to stimulate the memory; it is said that when used as a hair rinse, it stimulates the roots, conditions, and prevents dandruff.
• Saffron- The Stigmas of the Crocus flower. It is the most expensive spice in the world due to its extremely labor intensive harvesting. There are only three stigmas in the crocus flower, and they have to be removed by hand. It takes about 14,000 flowers to produce 1 ounce of saffron. It once cost more than gold.
• Sage : an herb native to the Mediterranean region; has soft, slender, slightly furry, gray-green leaves and a musty mint flavor; used for medicinal and culinary purposes; available fresh or dried, used chopped, whole or rubbed. It was said that sage strengthens the memory.
• Savory- Has brownish-green leaves that taste peppery, It is aromatic and mixes well with other herbs; there are two varieties of savory, summer, which is an annual; and winter, which is a perennial. The summer savory has a more delicate flavor. Available dried whole, or ground.
• Sorrel- A perennial with a sour lemon taste; not widely available, so it should be grown; the fresh leaves are said to provide immediate relief from bee and wasp stings.
• Tarragon- an herb native to Siberia with narrow, pointed leaves and tiny flowers with a distinctive licorice flavor; the herb added to hollandaise to make béarnaise sauce; available fresh and dried .
• Thyme- A small perennial of the mint family native to the Mediterranean; available fresh or dried, this low bushy plant is characterized by its tiny green leaves that taste slightly minty and pungent with the sweet taste of hay. Roman believed it to bring courage.
• Turmeric- A spice from the root of a plant related to ginger that is very bright yellow-orange. Mostly used in Indian cooking and in curries. It is the spice that gives yellow mustard its bright yellow color .