HERBS
LECTURE NOTES
ANISE
In the 16th Century - used as mousetrap bait.
Ancient uses:
1. removes odors from mouth (tastes like licorice)
2. digestive aid after a heavy meal (can chew on the seeds or make a tea)
3. used by Romans to pay taxes
4. used for coughs in medicines (flavor)
Culinary uses:
1. used whole or
ground, gives refined and consistent flavor.
2. intensifies sweetness in pastries, cakes and cookies
3. used in Scandinavian, Greek, East Indian, Moroccan, Arabic and Hispanic
cuisines.
BAY LEAVES
Romantic beginnings in Greek mythologh: Appollo pursued Daphne...Cupid shot an arrow into Daphne that made her hate Apollo. Her father, Peneus, changed her into a Laurel tree....Apollo fell upon hes knees before this tree and declared it eternally sacred.
The tree became a sign of glory, honor and greatness.
Crowned heads of kings, priests, prophets, poets and victors of battles and
athlitic or scholarly contests.
AT THE FIRST OLYMPICS IN 776 B.C., LAUREL GARLANDS WERE PRESENTED TO THE CHAMPIONS.
Culinary uses: in soups, stews, tomato sauces, great in shellfish boils, and pickling brines.
MUST BE REMOVED BEFORE SERVING AS THEY ARE SHARP AND NONDIGESTABLE.
BASIL
Basil is considered one of the great culinary
herbs. Most common is sweet basil. It has light green tender leaves and small
white flowers.
Flavor: strong, warm and slightly peppery, with a hint of cloves. Used in
Mediterranean cuisines and is especially good with garlic and tomatoes.
CILANTRO
Also known as Chinese parsley. It is sharp and tangy with a stong aroma and an almost citrus flavor. Widely used in Asian, Mexican and South American cooking especially in salads and sauces. It is the green leafy portion of the plant that yields seeds known as coriander. The flavors of the two portion of this plant are very different and cannot be substituted for each other.
PARSLEY
The best known and widely used herb in the world.
It grows in almost all climates.
The most common type in the U.S. and Europe is "curly" parsley (small
curly leaves, bright geen, clean tangy flavor.
Italian parsley: flat leaves, darker color coarser flavor.
Both are rich in vitamins and minerals.
Both bypes can be used in any dish except sweets.
Used in any fine herb blend.
Parsley stems have a stronger flavor than the leaves.
MINT
A large family of herbs, many species and flavors
(including chocolate)
Spearjint is the most common garden and commercial variety. Tart aroma and
flavor. Does not blend well with other herbs.
Used with fruits or fatty meats such as lamb. Has an affinity for chocolate.
Can be brewed into a beverage or used as a garnish.
OREGANO
Also known as wild marjoram...Is pungent, peppery
herb used in Mediterranean dishes, especially Greek and Italian as well as
Mexican.
It is a classic compliment to tomatoes.
TARRAGON
Another great culinary herb, native to Siberia.
It is a bushy plant with long narrow dark green leaves and tiny grey flowers.
Goes well with fish and tomatoes. Its flavor is stong and diffuses quickly
through foods.
Has a licorice flavor.
THYME
Popular since 3500 B.C. when Egyptians used it
as a medicine for embalming.
Small bushy plant tiny green-grey leaves.
Flavor is stong but refined with notes of sage.
Compliments all types of meat, fish and poultry.
ROSEMARY
An evergreen bush that grows wild in warm, dry
climate worldwide. It has stiff needle-like leaves, Highly aromatic, with
a slight odor of camphor or pine.
Best used when fresh.
The whole stem can be added to a stew, then removed when enough flavor has
been imparted.
SAGE
Used as a medicine for centuries before it entered
the kitchen as a culinary herb.
Narrow, fuzzy grey-green leaves.
Flavor is strong and balsamic with notes of camphor.
Sage is used in poultry dishes or fatty meats.
Does not blend well with other herbs.