Herbs
Varieties
The generic term "seasoning" is often applied indiscriminately to herbs and spices. Spices are aromatic substances derived from plants native to tropical regions and are generally characterized by their pungent flavour. (Indeed, the term "spice" was formerly used to describe a much wider variety of hot tasting or aromatic foods and substances of exotic origin.) Herbs, on the other hand, are green-leafed plants indigenous to temperate zones and are often grown in vegetable gardens.
Soon after discovering spices in the early Middle Ages, Europeans became fervent consumers. At the time, spices were used to disguise the unpleasant taste of often-tainted foods, the only preservative at the time being salt. People also appreciated the flavour, and in some cases the colour, that spices added to dishes, and believed in their medicinal properties. Certain spices were used to make perfumes. A number of naval expeditions were launched to satisfy Europeans' lust for spices, and the spice trade sparked wars and led to the exploitation of aboriginal peoples.
Spices are obtained from fruits (allspice, chilli, juniper, pepper), seeds (cardamom, poppy seed, cumin, nutmeg), roots (turmeric, ginger, horseradish), flower buds (cloves, capers), and bark (cinnamon).
Herbs are divided into two broad families: Labiatae (basil, marjoram, balm, mint, oregano, rosemary, summer savoury, sage, thyme), which owe their Latin name to the fact that their petals form two liplike lobes; and Umbelliferae (dill, aniseed, caraway, chervil, coriander, cumin, fennel, parsley), whose flowers grow in "umbels," that is, flat or rounded clusters.
The Latin names for herbs often highlight a particular aspect of the individual species. The terms fragrans and odorata are applied to aromatic herbs; tinctorial is part of the compound name of herbs used for their colouring agents; and sativa is assigned to herbs that are cultivated, as opposed to those that grow wild.
Herbs and spices are thought to have a wide range of medicinal properties - some of them confirmed and others less certain. Over the centuries, a growing store of folk wisdom has been passed down from one generation to the next. Although these popular beliefs are not generally recognized by the world of science, some of them have been confirmed by observation. Phytotherapists draw from them in treating patients with plant products, particularly herbal teas and decoctions. In cooking, given the generally small amounts of herbs and spices used, the medicinal effects and nutritional value are minimal.
For maximum flavour, buy herbs and spices in a shop that has a rapid inventory turnover. Avoid mixtures of salt and herbs, as they are costly and for the most part contain considerably more salt than herbs.
Microwave drying also produces good results, particularly in the case of harder-to-dry herbs such as basil, parsley, fennel, coriander, bay leaf, and juniper. Spread about ˝ cup of herbs evenly between two sheets of paper towel and microwave them at high heat for 1˝ - 2˝ minutes or until they crumble. Repeat the process for any leaves that are not completely dry, checking them every 30 seconds.
Dried herbs and spices should be kept in sealed containers (ideally made of opaque glass) in a dry place away from light and heat.
Keep fresh herbs in the refrigerator. If they are dirty or sandy, rinse them gently just before using them. Wrapped in a paper towel and placed in a plastic bag, herbs stay fresh for several days. Those that still have their roots can be kept longer; place them in fresh water at room temperature, like cut flowers. You can also wrap the roots in a damp cloth and store the herbs in a plastic bag in the warmest part of your refrigerator.
Pick herbs just before they flower, ideally in the morning after any dew has evaporated and before the sun gets too hot. You can then freeze them whole or chopped, without blanching; if you wash them, be sure to dry them thoroughly.
Harder-to-dry herbs such as chives, chervil, fennel, coriander, and parsley can easily be frozen. Put them in an ice cube tray and cover them with water or stock. You can then add the cubes (preferably unfrozen to maximize flavour) to soups, sauces, and stews. Formerly, people often preserved whole or chopped herbs by covering them with salt (alternate layers of herbs and salt in a glass or stoneware container) and stored the mixture in a cool place. If you try this method, avoid salting dishes seasoned with the herbs. Another simple solution is to preserve fresh herbs in vinegar, oil, or alcohol. The liquid absorbs the flavour and can be used as a convenient substitute for unavailable or overly expensive fresh herbs.
Drying Fresh Herbs
Whether you have your own herb garden or purchase your fresh herbs from the grocer or market, drying herbs is a great way to preserve them for later use. Drying herbs isn't a complicated procedure, and you don't need any special equipment or appliances to be successful.
Fresh herbs have a less concentrated flavour than dried herbs. A useful tip to remember is that 1-tablespoon of fresh herbs can be replaced by 1 teaspoon of dried herbs or ¼ - ⅓ teaspoon of ground herbs. Food temperature also has a significant impact on the amount of flavour released by herbs. Although heat frees essential oils, the resulting taste and aroma quickly fade. Herbs and spices can also be used as substitutes for salt, both during and after cooking. Why not try filling your saltshaker with a herb or herbal blend?
Soon after discovering spices in the early Middle Ages, Europeans became fervent consumers. At the time, spices were used to disguise the unpleasant taste of often-tainted foods, the only preservative at the time being salt. People also appreciated the flavour, and in some cases the colour, that spices added to dishes, and believed in their medicinal properties. Certain spices were used to make perfumes. A number of naval expeditions were launched to satisfy Europeans' lust for spices, and the spice trade sparked wars and led to the exploitation of aboriginal peoples.
Spices are obtained from fruits (allspice, chilli, juniper, pepper), seeds (cardamom, poppy seed, cumin, nutmeg), roots (turmeric, ginger, horseradish), flower buds (cloves, capers), and bark (cinnamon).
Herbs are divided into two broad families: Labiatae (basil, marjoram, balm, mint, oregano, rosemary, summer savoury, sage, thyme), which owe their Latin name to the fact that their petals form two liplike lobes; and Umbelliferae (dill, aniseed, caraway, chervil, coriander, cumin, fennel, parsley), whose flowers grow in "umbels," that is, flat or rounded clusters.
The Latin names for herbs often highlight a particular aspect of the individual species. The terms fragrans and odorata are applied to aromatic herbs; tinctorial is part of the compound name of herbs used for their colouring agents; and sativa is assigned to herbs that are cultivated, as opposed to those that grow wild.
Nutritional Value
Herbs and spices contain varying amounts of nutrients. Some of them are a significant source of calcium, potassium, and phosphorus (notably fennel, ground tarragon, dried parsley, ground cinnamon, ground basil, cloves, oregano, paprika, and savoury, as well as all herbs and spices sold in seed form, for example, aniseed, caraway seed, cumin, dill seed, fennel, fenugreek, mustard, poppy seed, celery seed, coriander). Spices contain slighter more fat and carbohydrates than herbs.Herbs and spices are thought to have a wide range of medicinal properties - some of them confirmed and others less certain. Over the centuries, a growing store of folk wisdom has been passed down from one generation to the next. Although these popular beliefs are not generally recognized by the world of science, some of them have been confirmed by observation. Phytotherapists draw from them in treating patients with plant products, particularly herbal teas and decoctions. In cooking, given the generally small amounts of herbs and spices used, the medicinal effects and nutritional value are minimal.
Buying
Spices are sold whole or ground. Buy them whole or in their original state (seeds, stems, roots) to obtain much longer-lasting flavour. Grind them in a spice grinder just before using them. Herbs are available fresh or dried. When fresh, they should be mould-free and their stems and leaves should not be dry or discoloured. Dried herbs are sold whole, flaked, and ground (powdered). When possible, buy them in whole or flaked form, as ground herbs lose their taste quickly and have sometimes been adulterated.For maximum flavour, buy herbs and spices in a shop that has a rapid inventory turnover. Avoid mixtures of salt and herbs, as they are costly and for the most part contain considerably more salt than herbs.
Storage
Dry herbs away from direct sun and artificial light. Spread them in a single layer on a piece of screen or nylon net to ensure sufficient air circulation. Keep only leaves that are completely dry, to avoid the growth of mould. If necessary, finish drying the herbs in the oven at 60°C for 15 minutes. Thyme, oregano, rosemary, bay leaf, and savoury withstand drying particularly well.Microwave drying also produces good results, particularly in the case of harder-to-dry herbs such as basil, parsley, fennel, coriander, bay leaf, and juniper. Spread about ˝ cup of herbs evenly between two sheets of paper towel and microwave them at high heat for 1˝ - 2˝ minutes or until they crumble. Repeat the process for any leaves that are not completely dry, checking them every 30 seconds.
Dried herbs and spices should be kept in sealed containers (ideally made of opaque glass) in a dry place away from light and heat.
Keep fresh herbs in the refrigerator. If they are dirty or sandy, rinse them gently just before using them. Wrapped in a paper towel and placed in a plastic bag, herbs stay fresh for several days. Those that still have their roots can be kept longer; place them in fresh water at room temperature, like cut flowers. You can also wrap the roots in a damp cloth and store the herbs in a plastic bag in the warmest part of your refrigerator.
Pick herbs just before they flower, ideally in the morning after any dew has evaporated and before the sun gets too hot. You can then freeze them whole or chopped, without blanching; if you wash them, be sure to dry them thoroughly.
Harder-to-dry herbs such as chives, chervil, fennel, coriander, and parsley can easily be frozen. Put them in an ice cube tray and cover them with water or stock. You can then add the cubes (preferably unfrozen to maximize flavour) to soups, sauces, and stews. Formerly, people often preserved whole or chopped herbs by covering them with salt (alternate layers of herbs and salt in a glass or stoneware container) and stored the mixture in a cool place. If you try this method, avoid salting dishes seasoned with the herbs. Another simple solution is to preserve fresh herbs in vinegar, oil, or alcohol. The liquid absorbs the flavour and can be used as a convenient substitute for unavailable or overly expensive fresh herbs.
Preparing
Finely chopped fresh herbs impart more flavour to foods. Use a pair of scissors or a well-sharpened knife to avoid crushing them. Do, however, crush dried herbs briefly between your fingers or palms before using them, as the warmth brings out their flavour. You can also soak dried herbs (and spices) for about half an hour in water, milk, oil, or stock. In India, cooks roast spices before using them, as this enhances their aroma and is thought to make them easier to digest. Crushing (simplified by the use of a mortar and pestle) releases the essential oils contained in herbs and spices, thus producing a stronger taste.Drying Fresh Herbs
Whether you have your own herb garden or purchase your fresh herbs from the grocer or market, drying herbs is a great way to preserve them for later use. Drying herbs isn't a complicated procedure, and you don't need any special equipment or appliances to be successful.
Under the proper conditions dried herbs have a shelf life of about 6 months. If you make your own dried herbs you won't have to wonder how long they've been sitting on the supermarket shelf, and you're guaranteed intensely flavoured herbs every time you reach into the pantry.
There are two basic ways to dry fresh herbs: air drying and heat drying. Air drying takes longer, but results in a more flavourful product. Heat drying is quicker, but the addition of heat to the process can, in effect, cook the herb and cause it to loose some of its flavour. Both methods, however, result in aromatic dried herbs that can last up to two years if stored properly.
The Air Drying Method
Air drying works best for hearty herbs such as sage, thyme, oregano, dill, and rosemary. More delicate herbs like parsley and basil can be air dried, but much care should be used when handling the fragile leaves and stems, and the herbs need to be checked frequently for the presence of mould.
To air dry your fresh herbs…
- Snip herbs in small bunches; gently shake each bunch to remove insects and dead leaves. Pluck off any damaged leaves by hand.
- Gathering the branches by their stems, tie bunches of four or five branches together with string. Be careful not to tie the string so tightly so as to cause damage to the stems, as broken stems invite mold.
- Hang the bunches upside down in a warm, dry, well-ventilated area. You can use an indoor clothes line, clothes hangers hung from a rod, or even hook the bunches over tacks in a bulletin board. If your herbs are resting against the wall while hung, turn them every few days to allow even drying.
- Leave the herbs to air dry for at least two weeks. It doesn't hurt to leave them longer than that, so if you are unsure as to whether they are completely dry or not, leave them hanging. Herbs will be sufficiently dry when they are crumbly to the touch.
- When completely dried, remove herbs from their stems. Discard any bunches that contain mold. Store in an airtight container or zippered plastic bag in a cool, dark place.
The Heat-Drying Method
Heat drying works best with the fragile herbs that may not make it through air drying without turning mouldy. While there are many dehydrating machines on the market that use heat to dry food, using your oven is just as effective. Of course, if you plan to dry herbs and other foods regularly, investing in an electric dehydrator might be worthwhile.
To dry your fresh herbs using heat - using your oven …
- Preheat oven to 120°C.
- Snip leaves from stems; discard stems. Also discard any branches that show signs of mould or damage. Rinse leaves under cold water and gently but completely dry with paper towels.
- Line baking sheets with parchment paper or a silpat (reusable non-stick baking mats). Spread herbs over the baking sheet in a single layer, taking care that they don't overlap.
- Bake the herbs until they are completely dry and crumbly; about 40 minutes. Remove them from the oven and let cool. Store in airtight containers or zippered plastic bags, in a cool, dark, dry place.
Using Dried Herbs
When you're ready to use your stored, dried herbs, crumble them in your hands before adding to your recipe. This will allow the aroma and flavour to escape the dried leaves much better than adding the whole herb at once. Alternatively, use a mortar and pestle to finely grind your herbs.
As they age, dried herbs tend to lose their flavour and potency. If you're using older herbs, add a little more than the recipe calls for in order to get the maximum taste in your food.
Caution
Make sure to check for signs of mold at every stage of drying your herbs. Discard any herbs that appear to be growing mold.
Tips
- Handle fresh herbs with a delicate touch so as not to damage any fragile leaves.
- Dried herbs should be stored whole and broken or ground when ready to use. This ensures maximum flavour.
Cooking
Prolonged cooking, particularly vigorous boiling and lidless cooking, are not recommended for most herbs. Generally speaking, you should add herbs at the end of cooking, particularly in the case of more fragile herbs. Rosemary, thyme, sage, bay leaf, and savory are nevertheless ideal seasonings in simmered dishes. When preparing cold dishes, add herbs well before serving to give them time to impart their flavour, as the cold temperature slows down the development of aromas and lessen their intensity; for the same reasons, you often need to increase the amount of seasoning in cold foods. Unlike herbs, most spices should be added early in the cooking process. In all cases, avoid over-seasoning, as it's easier to add more than to remove what you have already added!Using
There are virtually no limits, other than personal tastes and preferences, to the uses for herbs and spices. Don't be afraid to innovate. Although certain herbs are traditionally associated with particular foods - for example, basil with tomatoes, tarragon with vinegar or chicken, mint with lamb and peas - these combinations are far from exclusive.Fresh herbs have a less concentrated flavour than dried herbs. A useful tip to remember is that 1-tablespoon of fresh herbs can be replaced by 1 teaspoon of dried herbs or ¼ - ⅓ teaspoon of ground herbs. Food temperature also has a significant impact on the amount of flavour released by herbs. Although heat frees essential oils, the resulting taste and aroma quickly fade. Herbs and spices can also be used as substitutes for salt, both during and after cooking. Why not try filling your saltshaker with a herb or herbal blend?
