Herbs and Spices
Objective: Gain some familiarity with the cultivation, preservation,
and use of various herbs and spices with emphasis on herbs
Herb or Spice? Herb
Green leaf or ___________________ stem of a flowering plant used fresh or dried for flavor, scent, or medicinal properties
Grown in _____________________ climates
Generally more subtle in flavor Spice
Roots, seeds, fruits, flowers, or bark used for similar purposes; usually earthy in color
Grown in the ____________________ Generally more pungent
Some plants can be both: cilantro/coriander, anise
Uses of Herbs & Spices The volatile oils contained in herbs and spices
have many useful properties Preservation
Allows a _______________________ shelf life for food in lieu of refrigeration due to antibacterial properties or can mask taste of spoilage.
Flavor and Aroma Adds a pleasant smell to substances like incense,
perfumes, tinctures, and cosmetics. Ceremony
Herbs and spices are used in _____________________ events such as embalming, cremation, marriage, and religious celebrations.
Medicine Health benefits derived from _______________________
beliefs and scientific facts
Cultivating Herbs Require moderate supplies of fertility and organic
matter Good _____________________ and air exchange essential
Prevent spread of disease Raised beds improve drainage
Most herbs easily started from seed Exceptions that should be propagated vegetatively:
Annuals: rosemary, thyme, and mint Perennials: French tarragon (_________________ not
viable) Limited pest problems
________________________ and flavors often have evolved as pest deterrents
Harvesting Herbs Can remove leaves carefully
throughout growing season. _______________________ can damage plant, but ____________________harvesting will promote vigorous foliage growth
Remove flowers to keep herbs growing vegetatively
Collect just after the dew dries in the morning
Herbs will have most flavor just before the plant __________________
___________________ perennials will have to be taken indoors to survive an Illinois winter
Cooking with Herbs Fine vs. Robust Herbs
_________________ herbs are added to food while it is being cooked
____________________ herbs may be eaten uncooked, in salads, or sprinkled over other dishes
Some can be used both ways (i.e. parsley) Fresh herbs preferable to
______________________ ones Drying will cause loss of some essential oils and
flavors, even under ideal conditions Ethnic herb assortments:
Italian: basil, oregano, fennel, flat-leaf parsley, garlic Mexican: cilantro/coriander, basil, chile peppers,
tomatillo
Cooking with Herbs Place herbs/spices in
oil and allow flavor to infuse into the oil and use for cooking
Make marinades and sauces for meat, poultry, or fish
Rosemary with lamb Make herb butter,
cheese, or stuffing
Cooking with herbs
Wide variety of herbal teas
Some contain cancer-fighting antioxidants
Use as ________________
Eat fresh Basil over fresh
mozzarella and tomato in bruschetta
Storing Herbs _____________________________________ herbs only if necessary;
may remove some flavor Exposure to air and light will cause loss of flavor and aroma
Can last 1-2 years under ideal conditions Store _________________________; pulverize just before use Drying herbs:
Dry rapidly in a warm, dark room at temps below 100°F Can place in bags with 1-2 inches of stem showing and tie
loosely Can place leaves on a tray and turn daily Can even dry in microwave, but may cause damage
Freezing herbs: Place herbs in labeled plastic bags; individually or in
mixtures Chop finely and freeze in ice cube
trays,______________________ herbs and ____________________ water
Origins of Herbs & SpicesNew WorldAllspiceAnnattoChiliesPaprikaEchinaceaJuniperHorseradishTamarindVanilla
EuropeBayChivesDillOreganoParsleyRosemarySageTarragonThymeCarawayFennelLavenderMarjoramMintSavoryChamomileLemon balm
Near EastAnise seedBorageCuminCilantroFenugreekPoppySesameMarigoldPyrethrumCorianderCilantroSaffron
IndiaBasilCardamomPeppercornTurmericCinnamonMaceNutmeg
Far EastGarlicJuniperLemongrassStar AniseCilantroClovesGingerGalangalChives