Herbs 101
Contents
7 – Adding Herbs to the Cook Pot
9 – Great Sources for Seeds and Plants
10 – Resources For Dried Herbs
11 – The Herbal Medicine Cabinet
1 – An Introduction To
Herbs
Natural
herbs have been in use since the dawn of time.
The Chinese have been using these flavorful weeds for everything from
spicing up a favorite dish to curing allergies.
Common herbs are most known for their culinary uses. There are medicinal applications for herbs as
well.
The
Native Americans knew the value of an herb.
Whether it was to cure a toothache or cure an upset stomach, there was
an herb for everything. Some of the best
foods are made to taste that way because of an herb.
What
would a pumpkin pie be without the herbs.
The most popular sausages get their flavoring from natural herbs. Most of them can be grown right in the
household garden. People forget the
value of an herb until they try to cook without them. Herbs may be an overlooked little plant in
the yard, but it is a plant that can pack a punch. They have been for centuries.
While
hiking in the Alps two people came across the body of a man whom the hikers
thought had fallen and been injured. As
it turned out, it was the discovery of the century. The body was that of a man who had lived over
5,000 years ago. He had been caught in
the big freeze with the entrance of the ice age. What made this so unique were the things he carried
with him. One of these items was a small
leather pouch of herbs. The herbs were
reputed to be for medicinal purposes.
Herbs
have been used for trading in ancient times.
Travels to the far east brought wonderful spices like ginger and
cinnamon to Europe. Sage was in demand
in Asia. From the desire to have these
aromatic and medicinal plants came many trade routes. The demand for herbs opened many doors to
different cultures.
The
early uses of herbs were mainly dedicated to medicine. People discovered certain plants made the
body feel better, more relaxed, or in less pain. Chamomile gives a calming effect. Most mints can settle an upset stomach. For the longest time, herbs were the only
medicines anyone knew about. Once it was
realized that supernatural spirits were not the cause of many illnesses, herbs
became more and more important.
With
the onset of new medical practices, the use of herbs became less relied
upon. In some countries it even became
illegal to practice the use of herbal medicine.
Herbs were considered substandard.
Many people who had relied on herbs for healing were now being accused
of witchcraft.
It
was not until the 1960's and 1970's that herbs started making a comeback. The use of herbs once again started to gain
popularity. Now people are realizing
that many illnesses are better treated with herbs than any other medicines. In fact, when it was discovered that many
prescribed medications were based on a natural herb remedy, some people swore
off medicines and started using only natural herbs.
Somehow,
though, herbs never did leave the cook pot.
Whether is was to add flavor to a cake or pie or season a pot of stew,
herbs have been in the kitchen forever.
2 – Herbs in the Kitchen
Anyone
who has ever done any type of baking or cooking knows that the food just tastes
better with seasoning. This can be as
simple as adding salt and pepper, or complicated as using a blend of spices for
the perfect taste. What is surprising to
some people is pepper is an herb.
Pepper
is a berry from the Piper Nigrum plant.
Black and white pepper are made from the same plant. The un-ripened berries are used for the black
pepper while the red, ripe ones are used for the white pepper.
Along
with the natural herb, pepper, many other herbs are used to create culinary
masterpieces. Nutmeg, cloves, and
cinnamon are common varieties of herbs used in the kitchen. Sage, oregano, and basil are three more.
As
more and more plants were discovered for their pungent flavor, people started
making extraordinary dishes. What would
a roast beef sandwich be without horseradish?
Try making a good breakfast sausage when there is no sage around. Herb bread would just be bread if it were not
for the flavorful little buggers.
One
of the most beneficial attributes is that herbs have no calories, have no fatty
acids, no cholesterol, and generally no bad things at all. They just have a unique taste that wakes the
taste buds in all of us.
When
using herbs in cooking, it is important to remember a little goes a long
way. Too much can actually distract you
from the natural flavor of the food. The entire concept of using herbs is to
highlight the natural flavors. Too much
can overpower the food and result in a ruined meal.
There
is even an herb which adds the sweetness of sugar without all the
calories. This is an herb called
STEVIA. Although this herb cannot be
sold as a sweetener for foods, it can be used in place of sugar. One leaf has enough sweetener in it to
sweeten a glass of lemonade. You can use
this herb in sauces or salad dressings instead of sugar to cut down on the
calories.
Many
of the meat marinades on the market get their flavoring from natural
herbs. You can use dill with lemon for
fish. Saffron in your rice is always a
good choice. Putting rosemary on a pork
roast or lamb results in a mouth watering treat. With so many different herbs that this planet
has, there is something for every dish you create.
Having herbs in the kitchen is a wonderful experience for the novice cook to the master chef. With the right blend of herbs you can make meat rubs, soup and stew bases, or even a new flavor of coffee.
3 – Growing an Herb Garden
The
thought of walking through a garden on a warm summer day brings back childhood
memories once forgotten. To think of
walking in an herb garden, with the delicate scents wafting up with each step
is something out of a fairy tale. You
can create your own fairy tale setting right in the back yard.
There
are so many things to consider when you decide to plant an herb garden. The first is location. You need to remember that most of the plants
in this garden are going to be used in the kitchen. The best place to put them would be by the
kitchen.
It
is always best to choose a section in the yard close to the door. You may want to have the fresh herbs
available for cooking but easy access is always a key role in how many of them
actually make it to the stewing pot.
When the herbs are right within walking distance of the kitchen you are
more likely to run out and pick a few leaves to use. If you have to go all the way to the back of
the yard, you may not feel so inclined to add that particular flavoring to your
dish.
You
do not need acres of land to have a fantastic herb garden. You can have more than enough space for the
most common herbs in a five foot square area.
You must remember the fact that herbs tend to spread rapidly when
growing. You can start out with five
feet and within a few short months have the entire section full.
A
sunny location is a good choice for your herb garden. One that gets partial shade in the afternoon
is best. Herbs love the sun, but too
much can make them wither or sprout up and go to seed quickly. Once an herb goes to seed, it can become
woody. However when you do not allow the
plant to have the light of the full sun, you can have spindly little plants. This is not what you want in an herb garden.
Along
with proper growth is the essential oils that give the herbs their wonderful
flavors and aromas. In the full sun the
plants are able to develop luscious green foliage and intense oils. The flavors will come bursting out when you
use them in the kitchen.
The
bottom line to choosing where your garden is going to go is location, location,
location. The right one will make all
the difference.
You
will find that because most natural herbs were once weeds, and in some cases
still considered as such, they will grow in almost any soil. You must remember that they are plants and as
such must be treated accordingly. You
should use a natural fertilizer if you can.
The herbs like to have a more neutral type of soil. Just by adding some dead leaf compost and
tilling it under when planting can make the herb garden grow better than
ever.
The
better quality of the soil, the better your herb garden will grow. However, most herbs will grow anywhere. As a matter of fact, you may find they will
grow right out of the nice bed you have prepared for them and into the
lawn. There is an actual benefit to this;
the smell is fantastic when you are mowing the lawn. Just walking past and brushing up against the
fragrant leaves releases a wonderful aroma into the air.
The
main problem many new gardeners face is what to plant and what to leave
out. It is not advisable to try every
herb all at once. The best way to enjoy
your culinary garden is to choose four or five hardy varieties of an herb you
will use in the kitchen. This will allow
you to get started with the basics of growing an herb garden. It is a great experience which you will be
able to enjoy year 'round.
Some
of the more hardy varieties include basil, oregano, and mint. Most herbs are hardy enough to be grown
anywhere in the country. There are some
which are only going to grow in the more tropical climates. You should check the hardiness zones of the
plants you want to grow before you purchase them. This can save you from disappointment.
Growing
your herb garden is not hard at all.
Most of the herbs tend to themselves.
When
you finally decide on a sunny area for the garden, make sure it is tilled up
smoothly. The rich dirt can be bolstered
with nutrients if you like. A standard
garden fertilizer is all you need.
You
can either start the plants in the house during the winter, six weeks before
the last frost, or you can sow the seeds directly into the ground. You must make sure if you start the seeds in
the house, the plants are hardy and can take being transplanted. Some do not like to be moved once they have
started growing. The easy varieties,
like the mint family, seem to thrive on abuse.
It is as though nothing can kill them.
The
plants you start in the garden must not be planted until after the last frost
is over. The ground must be warm and
ready for growing. If you plant too soon
the seeds will only rot and not germinate.
The most successful way is to start the seeds indoors. This way there is no chance of the weather
turning and having the seeds die.
To
start the seeds indoors, it is best to use gardening trays. You can mark each tray with the seed variety
you have planted in them. This makes it
easy to know which is which. At an early
stage they will all look the same. The
trays can be purchased in either a self watering variety or you can maintain a
constant watering source for them. The
herbs are not really hard to grow at all.
You just have to have patience.
You
will want to use a sterile medium for starting seeds. This can be as simple as a good potting
soil. One that is full of sticks and
other debris may still hold contaminates.
This is not a good potting soil to start the seeds in.
You
can use this soil for later use when potting the plants, but do not use it to
start your seeds. Some people have had
success with it, and some have had major disappointments. It is always safer to just buy a good potting
soil with no contaminates.
The
soil can be put into the trays for the seeds at about two inches deep. This will allow the new plants to generate a
good rooting system. The plant's life is
in its roots. You need to make sure the
roots will be able to expand.
Watering
of a new planting system can be hard.
This is why I recommend a self watering system. The soil does not dry out nor does it get too
moist. The moisture stays just right for
the seeds to germinate.
Some
people put the seed trays on heat pads to keep the soil warm. This is not
necessary for germination. You should
cover the trays with some sort of lid.
Many of the trays come with lids.
If your tray does not have one you can make one out of plastic wrap.
Just make sure to remove the plastic once the plants start appearing.
It
can take up to two weeks for some of the herb seeds to start germinating. When they do you will see the little sprouts
everywhere. Do not try to thin them at this point. You should, however remove the plastic. One tip you may want to take advantage of is
this. The plants were in a warm place
while the lid or plastic was on. You may
want to remove the lid for a few hours each day for a couple of day to allow
the young plants to acclimate.
This
will allow the seedlings to get used to the colder air of the house. It will also keep in some of the extra
moisture needed by the plants as they grow.
There
is no need to fertilize the young plants at this point. That will come soon enough. You will want the plants to get stronger and
a little bigger. When the first true
leaves have formed, not as they are forming but when they have formed, you can
start to weed out the excess plants.
Thin the plants to about two inches or more apart. You must remember that natural herbs are
actually weeds. The strongest will
survive.
The
new plants are a little temperamental.
You cannot ignore them and expect them to survive. Proper lighting and watering are needed to
make them grow. As they get bigger you
will want to transplant them into containers so they can grow stronger for the
outdoors.
The
soil you transplant the new herb seedlings should be light and loose. You will want the roots to be able to breathe
and not drown. Proper drainage is
necessary when you re-pot the plants, as well.
Keep the pots a little on the small side. You want the plants to develop a good rooting
system, but you want to force some growth up top as well.
As
the plants mature you will want to weather them. This is nothing more than taking them outside
for a breath of fresh air. When the
weather is warm enough, you can take the new plants outside to soak up the
bright sunlight. This will acclimate the
plants to the outdoors.
If
you do not include this step, the plants can go into shock. Just putting them straight into the garden
without any gentle acclimation could cause the young plants to die. They are not used to the colder nights and
brighter days. This tends to put them
into a state of shock. Plants do not
like shock.
Once
you have weathered the plants for about a week or so, you can start to
transplant them into the garden. Select
the spot where you want each herb to grow.
I guarantee this is not where they will stay. Natural herbs tend to spread and spread they
will. They will spread all over the
place if you let them. The nice thing
about herbs is the reason you are growing them is to use them. To use herbs you must prune the plant. Pruning and clipping cuts down on the growth
and spreading. There is a way to keep
your herb garden under control.
You
can always grow them in a container.
This will make sure growth and spreading do not get out of hand.
One
of the best parts about growing an herb garden is being able to use the
herbs. From the lemon balm leaf in a
glass of tea to the sweet basil in a pot of marinara sauce, herbs can add the
most wonderful flavors.
A
perfect example of why you would want an herb garden is this. Imagine a hot summer day when the only thing
that can cool you off is a frosty glass of ice cold tea. You can brew the tea, pour it over the ice,
add a leaf off the stevia plant and one off the lemon balm plant, and you have
a wonderful sweetened glass of lemon iced tea.
You
must understand something about collecting herbs. You need to do it often to allow the plant to
keep growing so well. Once an herb plant
has started producing flowers, it will not produce any leaves. Keeping the plant well pruned can keep it
from going to flower.
There
are three different kinds of herbs:
1) Herbaceous; these will
die back come winter and grow back in the spring. These herbs do not need to be carefully cut
back. You can just chop off what you
need and they will continue to grow. It
is advisable to at least let one pair of leaves remain. You will definitely do this in the spring to
allow the new growth to form. These
herbs are also great for container growing, especially the mint varieties.
2) Evergreen; these herbs
require you prune them at least once a year. You can do it more often, and
hopefully you are cutting for the kitchen, but you must also allow some of the
plant to keep growing. You will want to remove any old growth so the new growth
can benefit from the sunlight and not be crowded.
3) Annuals; Annual herbs
need to be planted every year. You will
not be able to winter these herbs unless you take them indoors. Even when you do take the best care of them
possible do not be surprised when they start to die off.
When
you do harvest the herbs from your garden, you will want to gather some for
fresh use. This allows the plants to
keep producing during the growing season.
You will want to harvest for the winter later in the year.
When
you harvest for the winter months you must make sure you gather all you will
need. You will want to make sure before
you store the herbs they are dried completely.
5 – Drying Herbs
It
is not hard to collect the herbs. A simple snip or cut and you are done. Drying can be a problem when you do not know
how to do it. When you remember that an
herb is just like any other plant it is easier to understand how to treat them.
You
must first gather the herbs you are going to dry. It is best to cut longer stems than many
short ones. You are going to hang the
herbs upside down in a well ventilated area.
You do not want to hang them in bright sunlight. Although the sunlight will make the herbs
grow wonderfully, the light can cause the herbs to lose some of their potency
when drying.
When
you have cut four or five long (8 to 10 inches) stems off your herb plant, you
need to shake them off gently. This will ensure there are no insects on the
leaves or branches. Strip off any dead
or diseased leaves. Make sure you also
strip about the last three inches of the stem.
You need to tie the cuttings together at the bare end. You can use string or even a rubber band if
you wish.
After
you have tied the herbs into bundles, insert them into a brown paper bag which
you have cut holes into for ventilation.
Tie the end of the bag shut with the bare branches sticking out. You can then hang the entire package upside
down by the same string you tied everything together with. Keep a close eye on the herbs as they dry. You do not want them to become moldy. Once they are completely dried, you can
prepare them for storage. This can take
a week or two. Just be patient.
You
can also air dry the herbs. Air drying
is simply spreading the leaves of the herbs onto screens so the air can
penetrate both sides of the leaf. This will allow the herbs to dry uniformly. It is best to use one screen for each type of
herb. You do not want to risk drying
your peppermint with the oregano. This
could result in some rather strange tasting Italian dishes!
Do
not make the mistake of thinking you will not use that much. In the summer when you have a good supply of
fresh herbs, you may not realize how much of the herb you use. This is because the plant is constantly
growing and replenishing your supply.
Dried
herbs are stronger than the fresh ones.
Fresh herbs contain water. The
dried herbs contain a more concentrated essential oil. You will find you do not need to use as much
of the dried herbs to get the same flavors.
Yet with the ability to store your own herbs, you might want to make
sure you have enough until next spring.
There
is a misconception that herbs can be oven dried or heated to force dry
them. This is not the best way to dry
your herbs. The heat can actually
release the essential oils which give the herbs their wonderful aroma and
flavor. It makes no sense to use a
drying system which will prematurely release the very thing which makes the
herbs so desirable.
The
important thing to remember from all of this is to make sure the herbs are kept
in a warm, dry, and ventilated area while you are waiting for them to dry.
When
you are storing the herbs you have collected there are many methods to
investigate. Some will work better than
others. It is all a matter of
preference. You can read through and
decide what will work for you.
The
first method which many people find very simple is freezing. There are two ways to freeze herbs. You can collect the fresh leaves and put them
on a cookie sheet in the freezer. When
the leaves have been frozen completely, just place them in a storage bag, label
the bag with the date and contents, and stick it back in the freezer. Just do not expect the herbs to act or look
like fresh when you thaw them. They will
still be good for cooking.
Another
way to freeze the fresh herbs is one of my favorites. Fill an ice cube tray with the chopped leaves
from the herb plant you desire. Fill the
tray with water and freeze. When the ice
cubes have completely frozen, separate them and put them into freezer bags
which you have labeled. You can then
take them out of the freezer one cube at a time to add to stews, soups, and
other dishes.
I
will say that you can store dried herbs in the freezer as well. This can keep them from becoming rancid from
being stored too long. This is a good
precautionary method in case you did not let the herbs dry long enough. There are times when you think the herbs are
dry but you find later they are mildewing in the jars. This means moisture still existed in the
leaves. When you freeze the dried herbs,
if there is any moisture, it will not affect the herbs.
Many
times you will find it is easy to store dried herbs in containers. The best container is one which does not let
in light. You can find many apothecary
jars with tight fitting lids or even rubber seals. These are the perfect
storage containers. With a dark colored
jar or bottle the light cannot get to the herbs. Making sure the lid seals properly assures no
air can get into the herbs, as well.
Storing
herbs in oil is also a good way to preserve the flavor. As long as the oil stays fresh you can keep
the herbs. Make sure the leaves are dry
and insert into an oil filled jar. This
will preserve the flavor. If the oil
goes bad, which usually happens in six months or so, the herbs must be disposed
of. One of the benefits of preserving
the herbs in the oil is you will wind up with an herbal oil which is excellent
in cooking.
Boiling
water can be a challenge to the beginning cook.
Add some herbs to that pot of water and you have the basis for a great
soup. Any dish can be enhanced with the
use of herbs. Their natural fragrance
and flavor just add that perfect blend to make a meal complete.
Herbs
like oregano and basil are the base of many Italian dishes. Cilantro and Cumin are what make Mexican
dishes taste so authentic. More exotic
spices like allspice and ginger can add beauty to the kitchen as well as
tasteful treats to the mouth.
There
is a difference between using fresh and dried herbs in cooking. The fresh herbs add a delicate flavor. The
essential oil is not as concentrated as it is in the dried herbs. The general rule of thumb when using dried
herbs is 1 teaspoon dried to 1 tablespoon fresh herbs.
Here are some herbs and
their uses in cooking
|
NAME |
USE |
TYPE |
|
Angelica |
Jellies, Drinks, Candies |
Biennial |
|
Basil |
Sauces, Casseroles, Salads |
Annual |
|
Bay Laure |
Soups, Sauces, Seafood |
Annual (unless indoors) |
|
Chives |
Salads, Soups, Cheeses, Eggs |
Perennial |
|
Dill |
Soups, Salads, Sauces |
Annual |
|
Fennel |
Meats, Baking, Fish, Sausage |
Annual |
|
Lemon Balm |
Salads, Teas, Sauces |
Perennial |
|
Marjoram |
Soups, Sauces, Vegetables |
Annual |
|
Mint(s) |
Teas, Jellies, Candies |
Perennial |
|
Oregano |
Italian foods, Sauces |
Perennial |
|
Parsley |
Salads, Garnish, Sauces |
Annual |
|
Rosemary |
Meats, Sauces, Lamb |
Annual |
|
Sage |
Sausages, Fish, Casseroles |
Perennial |
|
Savory |
Stuffings |
Perennial (annual in cold) |
|
Stevia |
Beverages, Sauces, Soups |
Perennial |
|
Tarragon |
Salads, Fish, Meats |
Perennial |
|
Thyme |
Stuffings, Soups, Meats |
Perennial |
|
Verbena (lemon) |
Stir fries, Teas |
Annual |
Do not limit yourself
to this list. Experiment, discover,
experience!
8 – Homemade Herbal
Mixtures
You
can blend herbs together to make many different fragrances and flavors. Some of the most popular seem to almost
compliment each other as well as the food we put them in.
For
some of us, natural is the way to go.
With an endless supply of fresh herbs, which you can dry, there is no
end to the mixes you can make for dips and salsas, or spreads and appetizers. I have included some of my favorites to give
you an idea of what you can do with the herbs you grow.
Taco
Seasoning
2 teaspoons
beef or chicken bouillon (use powder or granules)
4 teaspoons
cornstarch
1/4 cup dried
onion flakes
4 tablespoons
chili powder
3 teaspoons
ground cumin
3 teaspoons
dried garlic flakes
2 teaspoons
dried hot pepper flakes (optional)
1-1/2 teaspoons
dried oregano
Mix this all
together. Store in a jar or storage bag until ready for use. Three tablespoons of this mixture added to
one pound of ground beef plus one cup of water.
Simmer until desired consistency.
Salt and Pepper to taste.
Pumpkin
Pie Spice
5 T. ground
cinnamon
4 t. ground
ginger
2 t. ground
cloves
2 t. ground
nutmeg
2 t. ground
allspice
Use this for
making pumpkin pies when ever it calls for pumpkin pie spice. Two teaspoons are sufficient for each pie.
Oriental
Five Spice
1 tsp ground
pepper
1 tsp ground
cloves
1 tsp ground
cinnamon
1 tsp ginger
1 tsp ground
fennel
This is the
main spice used in many oriental dishes.
I use it in all my stir fry meals.
There
are many dishes you can make yourself instead of buying the boxed version. Fresher is better every time. When you taste the recipe which you have made
with your own natural herbs, you may never want to use the boxed stuff again.
One
of the favorites for the whole family is an herb rice side dish. This is extremely easy to make. You just need to know the components. Well, here they are.
Herbal
Rice Side Dish
1 lb long grain
rice (I like half wild rice or brown rice)
1 Tablespoon
dried tarragon
1 Tablespoon
ground celery
1 Tablespoon
dried chives
1/3 cup dried
minced onion
1/3 cup dried
parsley
salt and pepper
to taste
Mix all
together and store in an airtight jar.
Bring 1 1/3 cup
water to a boil. Add ½ cup rice mixture
to boiling water. Simmer for 20
minutes. Fluff with a fork and serve.
This
recipe is for making your own blend for Italian dishes.
Italian
Seasoning
4 Tablespoons
oregano
4 Tablespoons
marjoram
4 Tablespoons
thyme
4 Tablespoons
basil
2 Tablespoons
rosemary
2 Tablespoons
savory
Mix well and
use as a seasoning in your pasta sauces.
This is also great sprinkled on a pasta and tossed with a little virgin
olive oil. You can make it a meal by
adding 1 pound browned Italian sausage, 1 cup Parmesan cheese, and sauteed
onions and green peppers. Kids love this
combination. Make it a treat by adding
pepperoni slices.
There
are some great resources for buying your herb seeds on line or by mail. Some of these companies also have starter
plants you can order during seasonal weather.
These are companies which have been in business for many years. Their reputation has been built on supplying
only the best herbs and plants to the customer.
You can rest assured you will be completely satisfied with what you
order from these companies.
This
company has been in business since 1969.
They specialize in herbs. Some of
them are very hard to find. The
fantastic thing about their catalog is it has uses for the herbs they
sell. You can order plant plugs from
this company, as well. I have personally
ordered from them and have never had any problems. You can get carried away by the selection
Richter's offers. There are also growing
supplies and some awesome books available too.
This
is another very good company. They offer
a wonderful variety of seeds for the home gardener. Johnny's also caters to the commercial
grower. They do carry a line of organic
products for the garden. They do carry a
good supply of seed starter supplies.
Sand
Mountain offers an extensive list of herbs both for cooking and medicinal
use. The list is long and covers
everything. If you want a wide variety
to choose from, then Sand Mountain is the place to go.
This
company has one of the largest selections of herbs that I have ever seen
besides Richter's. You can find the
descriptions of the plants, the growing season, and the uses for all the herbs
they carry. The catalog is full of
information for the home grower. This is
actually a wonderful catalog for the beginner herbalist.
There
are times when the conditions we live in are just not right for growing every
herb. This can cause for some
disappointment but there is a solution.
Many companies offer a wide variety of dried herbs to further enjoy your
culinary experience.
You
can order in bulk from some of the companies listed. Most of these companies also offer a variety
of medicinal herbs as well as essential oils.
There is a great demand for the herbs because of the herbal remedies now
being made known to the public. People
are finding herbs can replace some over the counter medications and are
considered much safer than the actual medicines.
Here
are just a few of the companies which offer quality dried herbs.
Established
in 1973, this company is the leader in the industry for their selection of
dried herbs. San Francisco Herb offers
herbs for culinary, potpourri, and medicinal use. They have loose teas and packaged. There are spice blends for cooking, pickling,
barbecuing, and all sorts of culinary experiences.
You
can order bulk spices from Monterey Bay.
There are supplies for potpourri as well. You can find many different teas and spices
in the pages of their catalog. Among
other things, this company also has storage jars to keep your dried herbs
fresh.
This
company offers herbs and spices from all around the world. They have seasonings and blends for every
culinary taste. You can order anything
from allspice to vanilla pods. The
selection is actually a little overwhelming.
If you cannot find it here, you most likely will not find it at all.
No
book on herbs would be complete without looking at some of the herbal remedies
which are being used today. Many people
are finding traditional medicines less favorable to the herbal remedies being
offered. There are fewer allergic
reactions. Herbal medicines have fewer,
if any, side affects. There are even
some doctors who are prescribing herbal remedies when other medications just
are not working.
There
is a strong warning which goes with this information. This information is for general reading and
knowledge only. This is in no way
presented as medical fact. Under no
circumstances should any person add any of the herbal remedies described in
this chapter into their diet without first consulting their physician. Women who are pregnant or nursing and small
children should never use any type of herbal remedies unless specifically
prescribed by their doctor.
There
are all types of old wives tales about herbs that cured coughs and colds. Some people will talk about Grandma's tonic
that cured what ailed them. These are
the herbal remedies that many people still use today. Things like jewel weed to help relieve poison
ivy or rose hips to add vitamin C are simple remedies that have been used for
years.
There
are many herbs which have some powerful healing properties. These herbs can help with allergies, rashes,
and other ailments. Some of the herbs
you find growing in the ditches and even in your own back yard can be useful
for treating common problems like coughs, bee stings, and sore muscles.
There
is always the possibility of an allergic reaction to any form of medication,
whether prescribed, over the counter, or even natural herbs. This is why it is always important to speak
with a medical professional before you decide to try any type of self
medication with natural herbs. Just as
some people are allergic to things like milk and strawberries, someone could be
just as allergic to valerian or burdock.
In
defense of the natural herb remedies, some of them seem to work better than the
prescribed medications. Clove oil can
relieve a toothache as well as any gel you can buy. Chamomile tea works wonders as a sleep
aid. Peppermint can help with heart burn
better than some anti-acids. When you
start researching herbal remedies you may be surprised what these little weeds
can do for your health.
Here
are common herbs and what illnesses they can help.
|
Allspice |
Mouthwash, pain relief |
|
Anise |
Seeds boiled and added to honey to relieve cough |
|
Basil (pregnant women avoid) |
Tea for migraines.
Douche for yeast infection. |
|
Caraway |
Relieves menstrual cramps, promotes menstruation |
|
Cayenne Pepper |
Relieves arthritis pain (can drop your sugar level) |
|
Celery |
Sedative, hypertension, kidneys |
|
Chicory |
Dissolves gallstones, cleans the liver |
|
Cilantro |
Prevents food poisoning |
|
Clove |
Toothaches, helps curb alcoholism |
|
Dill |
Insomnia |
|
Fennel |
Bad Breath |
|
Garlic |
Antibiotic |
|
Ginger |
Thins the blood |
|
Horseradish |
Chest congestion, sore muscles |
|
Licorice |
Balances the nervous system (long term use hurts
liver) |
|
Oregano |
Fever reducer |
|
Mint |
Heartburn, stomach aches |
|
Mustard |
Sprains |
|
Nutmeg |
Indigestion |
|
Parsley |
Bad Breath |
|
Pepper |
Fever Reducer, toothaches |
|
Rosemary |
Anti-oxidant |
|
Sage |
Insect bites, stings |
|
Tarragon |
Insomnia, depression |
|
Thyme |
Antibiotic |
|
Tumeric |
Anti-oxidant |
Although
these herbs are listed as helping with the ailments, any use should first be
analyzed by your physician.
There
are many herbs growing all over the world.
Whether you call them weeds or herbs, the plants are everywhere. These versatile wonders are used for
everything from beautifying the landscape to accenting a meal. You will find herbs on drugstore shelves,
listed as herbal remedies. There is no
end to their use.
When
you are in the garden, the anxiety and stress of the day seem to melt
away. There is no time for phone calls
or car pools. It is a time to relax and
enjoy nature. The smell of the natural
herbs floating in the air is enough to make your mind wander to faraway
lands. You can create an entire paradise
with the herbs you plant in the garden.
Herbs
do not need to be contained in one section of the garden, either. You can plant such herbs as echinacea and
calendula right in the flower beds.
Black cohosh makes a fantastic backdrop to some of the other flowering
herbs.
It
is a joy to be able to walk outside and pull off a sprig of mint to chew on, or
clip fresh basil for a truly awesome pesto sauce. Knowing you have an entire spice shelf at
your disposal can make you become a more creative chef. You may find certain herbs are just naturally
able to blend together, such as cloves and cinnamon or rosemary and oregano.
As
you become more familiar with the herbs and the flavors they can add to your
dishes, you will become inclined to use them.
You will also want to add some new varieties to the garden. Knowing there is an herb for every dish, even
cakes and cookies, can make you want more of the aromatic plants.
You
will find yourself being willing to try new recipes just to experiment with the
herbs. The freshness in taste will show
in every dish you create. You will be
complimented on the blend of seasonings you have added.
Whether
you decide to plant an herb garden for the simple joy of it or because you want
to have the spices on hand, the effort will pay off. You can even pick the fresh herbs and dry
them for gifts. There is no end to the
creative ways herbs will influence your lifestyle.
13 – Resources
I
have included some resources on the Internet for further research and
reading. I hope you will enjoy the
simple pleasure growing herbs can give you.
American
Spice Trade Association
These
websites offer more insight to the wonderful world of herbs and their
uses. You can find recipes, pictures,
and even some of the folk lore associated with herbs. This is by no means the absolute
authoritative list of the use of herbs.
There are thousands of books available at the local library on herbs,
culinary plants, and herb gardening.
I
suggest you research more about the benefits of growing your own herbs in your
back yard. I can not express enough the
joy and satisfaction you will get when you can walk out and smell the aroma
these wonderful plants offer. The sense
of relaxation and peace can become quite addictive when you start growing and
using your herbs.
Pesto
2 cups fresh
Basil leaves
½ cup fresh
Parmesan (grated)
½ cup virgin
olive oil
1/3 cup pine
nuts
3 cloves garlic
salt and pepper
to taste
Add basil and
pine nuts to processor and pulse. Add
the garlic and pulse once again. Slowly
drizzle in the olive oil while blending.
Add the Parmesan cheese and blend until smooth. Add the salt and pepper to taste. Serve over hot pasta.
It is easiest
to prepare this in a food processor. You
can use a regular blender, however you may need to process longer.
Cajun
Spice
1/4 pound
kosher salt
1/2 cup chili
powder
1/2 cup paprika
2 Tbsp onion
powder
1/3 tsp cumin
3/4 tsp cayenne
pepper
1-1/2 Tbsp
dried thyme
2 Tbsp coarsely
ground black pepper
2 Tbsp dried
basil
2 Tbsp dried
oregano
2 Tbsp ground
coriander
1/2 tsp white
pepper
Blend all the
ingredients together. Store in an air
tight jar or container. This is the recipe you would use to blacken fish or
other meats.
Perfect
Salt Substitute
1 Tbsp ground
cayenne pepper
1 Tbsp garlic
powder
1 Tbsp onion
powder
1 tsp dried
basil
1 tsp dried
oregano
1 tsp dried
thyme
1 tsp dried
parsley flakes
1 tsp dried
savory
1 tsp ground
mace
1 tsp freshly
ground black pepper
1 tsp dried
sage
1 tsp dried
marjoram
1 tsp ground
dried grated lemon peel
Mix until well
blended. Use as you would any seasoning
salt.
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