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