Herbs

As time seems to always go so quickly, even without all this warm weather going around, spring/summer will be here all to soon enough. Over time I have gathered up lots of information and wanted to share a few of my favorite herbs.

Basil: Is in the mint family and is originally from India. It mostly associated with Italian cooking but is a dominate ingredient in North Asian, Taiwan to South Asian Thailand, Laos, Cambodia and Vietnam where is has been cultivated for more then 5,000 yrs. The flavors range from a strong anise to the more common sweet basil, depending on the variety. Basil works well in  Mediterranean Dishes, anything with tomatoes, soups, stews, salads and of pesto. Works well with beef, chicken and seafood.

Chives: Is known as the smallest of edible
onion family. Chives are native to North America,
North Asia and Europe. Although used as a garnish,
they have their place as an ingredient in many dishes.
Their mild onion flavor works well with meats,sauces,
stews, egg dishes, seafood and salads.
Chives when flowered attracted bees and sometimes used
to attract important insects, but also will repel insects due
to their sulfur compounds.

Cilantro (coriander): In American culinary use of this
herb, Cilantro refers to only the leaves of this plant and Coriander
is associated with the seed (or the ground seed). In other
English-speaking countries Coriander refers to leaf and seed
of this plant. The whole plant can be used but most common
used parts are the leaves and seed. Used in South/Central Asian,
Middle Eastern, Mediterranean, Tex-Mex, Indian, Scandinavian, African
and Chinese (sometimes it is referred to as Chinese Parsley). This is a
herb that "either you like or you don't". The leaves and seeds have very
distinct flavors. The leaves offer a slight citrus tones the seeds offer a nutty,
warm, earthy  orange flavors. The leaves should be used fresh as they lose
their aroma and flavor when dried/frozen. Used in salsa, Latin and Asian
dishes, soups and stews. Less known but quite nice is a pesto.

Dill: Fresh and dried leaves are used as an herb in Finland, Sweden, the Baltic, Asia (central)
and Russia. It dates back to Egyptian times, and a few stem were found in Amenhotep II, it
is reported to have evidence that it was around in the Neolithic Switzerland. At one time, the stem, leaves and seeds were used to pay tithes. Dill is used in many dish for it's tangy sweetness such
as cured salmon, Borscht, other soups and most notably pickles! It does lose its flavor quickly when dried, however freeze-dried has proven to retain flavor for several months. The dill seed is used as a spice and at one time were traditionally used to soothe the stomach after meals. Dill Oil can be extracted from the leaf, seed and stem. Dill is a great planting companion to....you guessed cucumber.

Oregano: Peppery, pungent and slightly sweet this herb is closely related to marjoram and is often refered to as wild marjoram. This is herb when dried actually intensifies in flavor. It is said that good quality of oregano will numb the tongue due its intense flavor. Although mostly associated with Italian/American cooking, it does have great uses in Middle eastern dishes along with Latin American, Portuguese and Spanish dishes. It has been used as antiseptic and a cure for some respiratory and stomach aliments. Great source of antioxidant.

Parsley: This is cultivated as an herb, spice and vegtable. Native to the Meditertian (Italy, Tunisis and Algeria) it is divided into (generally) 2 groups: Curly and Flat-leaf (also refered to as Italian Parsley). The curly is used most commonly for garnish, while the flat-leaf is used in culinary application because of its stronger flavor and it is easier to grow. Interestingly, there is also a Root Parsley, it is used in central and eastern European countries. It looks like a turnip, but is not part of that family and has its own unique taste.


Parsley is the main ingredient in Tabbouleh, but also in bouquet garni, soups, stocks. It also makes a lovely light salad, used in some pesto recipes, yet makes a great pesto when used alone.

Rosemary: (one of my favorite) is a member of the mint family and is native to the Mediterranean region. Used in both culinary and medicinal, it also is used a decortive plant in many gardens. It is noted for helping to improve memory and in Australia/New Zealand is a symbol of remembrance. Rosemary also contains antioxidents and several other compounds that are useful in preventing cancers, strokes and even Alzheimers. Great for stuffings but also works well with beef, pork, chicken, shrimp, breads and lamb.

Sage: (another fav) is pleasenty bitter and earthy with its musty scent. Most commonly it is used in dried form, but can be used in fresh from infuing oil, vinegars and honey. Can be frozen but keep in mind that is actually strengthens the flavor. It has many uses in medicinal as well, from releiving indgestion to aiding in menopausal symptoms and has properties that help in liver function. Used mostly with pork, chicken, stews and stuffings.

Tarragon: Native to Asia, India, Northen Europe to Northwest America and Northern Mexico. Tarragon is very similar to Anise. It is widely known as 1 of the 4 fine herbs in French cooking. Great to infuse in vinegar and goes nicely with chicken, fish an d egg dishes. It is the main ingredient in a bearnaise sauce and is used to make a sweet drink in places like Armenia, Georgia and Russia. It is used a spiced caked called potica from Slovenia.

Thyme: Used in both culinary and medicinal applications, it was used by egyptians in embalming and by the greeks to burned as an insence to promote courage. In the middle ages it was placed under pillows to aid in sleep and to block nightmares. In some cultures it would be placed in the coffins believing it would assure passage to the next life. Used in multi-culture cusine, boqout gani and most notbly in Herbs de Provence. Used both fresh and dried, the fresh being more flavorful but has a very short shelf life (about a week) dried Thyme is more common. It is known to retain is flavor better then most herbs and in Armenia is used in tea. It contains about 25 %, thymol which is an antiseptic, a dominate active ingredient in the mouthwash Listerine. When used in tea is aids in respiratory illness and is made into a tincture, slave or syrup. When made into a tea and allowed to cool, it can be used as a gargle to relieve inflammation in the throat times a day. In the culinary world, it used for its floral, slightly lemon flavor in dish with beef, prok, chicken, mushrooms and breads.