{2} " Anise " tastes like licorice (or rather, licorice tastes like anise), and it is the seeds that are used to flavor everything from candy, to liquors, to toothpaste. The Greek beverage, Ouzo, is flavored with anise

{3}" Arrowroot " is not used for flavoring, but rather for thickening sauces. We've included a description of it here because it's normally found in the spice rack at the supermarket, and because it fits the same criteria as do herbs and spices: a little is generally all it takes.

{4}" Balsamic vinegar " is a common ingredient in Italian cooking, and is often used as a major component in salad dressings or used on vegetables such as green beans or carrots.

{5}" Basil " is a member of the mint family, and was known as the herb of kings in ancient times. In fact, its name may have been derived from the Greek word basileus, meaning "king". The ancient Greeks and Romans believed that you had to curse and yell while you were planting basil seeds, to get a good crop, although that practice has since been largely abandoned, at least by commercial growers.

{6}" Bay leaves " come from the bay laurel tree, which is a medium-sized evergreen tree (hardy to about 20 degrees Fahrenheit -- it's not a cold-climate tree).

{7} " Capers " are the pickled, unopened flower buds of the caper plant. Caper plants are small shrubs, about 3 feet tall, native to the Mediterranean area. Buds are picked by hand every day -- the smaller the bud, the higher the quality.

{8} " Caraway seeds " are the main part of the herb that is used, although the entire plant is edible. Caraway seeds taste similar to anise, with a hint of dill. The main use for caraway seeds is in rye bread.

{9} " Carob seeds " and pods are edible. The ground seeds are used as a substitute for cocoa and as a food (also known as algarroba, St. John's bread, and locust bean gum). The pods are commonly used as cattle feed. Carob powder is also used as a food stabilizer and as a darkening agent.

{10} " Cassia " is closely related to cinnamon and is often confused with it. Cassia has a strong, sweet taste and aroma more like cinnamon than cinnamon to American palates. Cassia hails from Burma instead of cinnamon's birthplace of Sri Lanka. A long used spice, cassia was used in China as long ago as 2500 B.C.

{11} " Cinnamon " One of the oldest known spices, cinnamon is mentioned in the Bible and in Sanskrit writings. Cinnamon is native to Sri Lanka and comes from the tropical evergreen laurel tree, Cinnamomum zeylanicum. The spice is the tree bark, rolled into sticks, quills or ground to powder. Known as "true cinnamon" as opposed to Cassia (Cinnamomum cassia) which is commonly used as "cinnamon" in the United States.

{12} " Garlic " is a member of the lilly family, as are onions, shallots, leeks and chives. Garlic has a compound bulb made up of individual "cloves", grows in most climates, and has been used for both cooking and medicinal purposes for at least 4000 years, probably much longer. Garlic possesses magical powers, according to the folklore of many regions, and was widely used in charms and spells to protect against evil (e.g. werewolves).

{13} " Ginger " has been used for thousands of years, both to spice food and to sooth the digestive system. Ginger is reputed to alleviate the symptoms of motion sickness, makes a tingling bath and a refreshing tea, helps improve circulation, and makes a beautiful potted plant. Although gingerbread may seem like a recent (and Western) invention, it was actually being made by Greek bakers more than 4 thousand years ago.

{14} " Mustards " are among the most popular of condiments. Dry Mustards are used in soups and stews, prepared mustards are used in sauces for meats, mayonnaise, salad dressings and as a spread for the good old American hot dog. Mustard greens are often served as side dishes and are central to southern "soul food" meals

{15} " Saffron " Formerly valued as a medicinal herb and a dye, saffron is now principally used for flavoring and coloring foods. It supplies the characteristic flavor and color in Spanish paella, Italian risotto, French bouillabaisse, Arabic lamb and chicken dishes, and Indian dessert sauces, as well as Swedish, Cornish and Pennsylvania Dutch holiday breads

{16} " Thyme " is a member of the mint family, closely related to basil,oregano and marjoram. There are over 100 varieties of Thyme. Wild, garden, and lemon Thyme are the most commonly used. Thyme is one of the most popular herbs used in European cooking, and a member of Bouquet Garni (along with parsley and bay) a staple of modern European cuisine

" Chives "
By Angel StarzNSky

Chives (Allium schoenoprasum) and garlic belong to the genus Allium, considered the "ornamental" relative of the onion. Part of the Liliacae family, they are the same family of bulb plants that produces beautiful, exotic lilies.
There are over 500 types of Allium, some edible, some strictly ornamental, with many being both edible and showy. Most of the Allium have a similar look: erect, leafless stems that end in a pompon of tightly clustered tiny flowers. The sizes of the varieties covers a broad spectrum. The giant Allium grows to over five feet tall, producing a spectacular bright lilac flower globe the size of a softball, whereas the chive is a miniature version which rarely grows to over one foot tall. Another feature which sets chives apart is that its leaves, rather than being flat, are hollow tapered tubes ending in a sharp point. The blossom is actually a tight cluster of six- pointed pink flowers, reminiscent of clover blossoms, giving it the appearance of a single bloom.
The common link among all of the Allium is the sulfur compounds that gives them their "oniony" taste and questionable reputation since the earliest of times. Muslim legend has it that when Satan left the garden of Eden garlic sprang up from his left footstep and onion from his right! Not the best of associations, and yet for the Rumanian Gypsies, chives were used as part of their fortune telling rituals. Chives were also believed to drive away evil influences and disease when hung in dried bunches around the house.
Evil spirits aside, science has proved that the sulfur compounds are actually beneficial for blood circulation, and for the respiratory and digestive systems. Garlic has the highest concentrations of sulfur, and thus is the most potent. Chives also have high levels of vitamin C and A, but unlike the far more concentrated garlic, they contain only small amounts of the sulfur and so rarely are they mentioned as having medicinal properties. Their value is truly in the kitchen and the garden.
Chives have long been used in the kitchen, with recipes from China dating back nearly 5000 years. The French are also quite familiar with chives, using them as a garnish and seasoning.
Because their flavor is so mild and the color so vivid, chives are an ideal addition to spreads, herb butters, and dips; tossed in salads; and even used as a flavoring for vinegars. Using the blossoms in the vinegar dyes it a soft pink tone, and makes an attractive gift when bottled in decorative glass.
One of the most popular uses of chives today is as one of the components in the traditional herb mixture fines herbes. Combined in equal portions with tarragon, chervil, and parsley this blend adds an aromatic note to chicken and fish dishes and is especially tasty with eggs. An omelet made with fines herbes, asparagus, goat cheese, and garnished with chive blossoms makes a festive spring entree.
For a twist on traditional tempura, add chive stems, with blossom attached, to your list of ingredients. Spicy, crunchy and sweet, all in the same bite.

" Dill "
By Angel StarzNSky

One of those herbs that in effect has two different seasons. In early spring it is used for its leaves and then later in fall for its seeds. Each part of the plant has its own characteristics and properties. With its crisp grassy taste, dill leaves, or "dill weed" as it is called, is a natural to be paired with fish, mild cheeses, egg dishes, vegetable dishes, cream sauces, and it is especially good on potatoes. Cucumbers are another food that partners well with dill, either in salads, chilled soups or on tea sandwiches. Dill has a simple, clean taste. When using dill leaves, it is best to use it fresh rather than dried to get the most flavor. If using dill in a hot dish such as a stew or a sauce, be sure to add it just before serving, as it loses its flavor in the heat.
The seeds have a much more potent flavor, similar to a combination of anise and celery. The flat, yellow flower umbels of late summer give way to the seeds in fall. These can be used in breads, stews, rices, root vegetable dishes and most notably, the making of pickles. I love seeing the long stalks of dill at the farmers markets -- the smell is very rich and spicy. These seed heads, when combined with vinegars, garlic, sugar, salt, and pepper produce the dilled pickles that have that wonderfully puckery quality.
People were clipping dill as far back as the ancient Greeks, who considered dill to be a sign of wealth. They even flaunted their wealth by burning dill scented oil . On the more practical side, Hippocrates had a recipe for cleaning the mouth: "Clean teeth with ball of Wool dipped in Hone {honey}, rense with 1 tsp. of dill seed boiled in 1/2 cup of white wine." I don't know how well it works, but it sure sounds tasty. In the middle ages, dill was used as an ingredient in love potions, and also as a protection against evil and witchcraft.
It is from the Norse word "dilla" (to lull) that we get our modern word dill. It is for this calmative property that dill is best know medicinally. The dill seeds contain a volatile oil that has a relaxant effect on muscles, especially those of the digestive tract, and has been used for centuries to cure such problems. Teas made with dill seed relieve indigestion and nausea, and produce a lulling effect. Gripe water is made with dill seed specifically as a remedy for colic in infants. Even Charlemagne, in the 8th century knew of the curative properties of dill seed. He ordered crystal vial of it placed on his banquet tables to stop the hiccups of guests who ate and drank too much. Dill is also very rich in minerals, vitamin C and flavanoids. The seeds contain so much calcium that 1 tablespoon contains 100 milligrams -- more than in 1/3 cup of milk.
So whether it is used to cure hiccups and colic, fight aphids in the garden, or turn a fresh side of salmon into a tasty Scandinavian appetizer, dill remains a delicate, calming addition to the home gardener.

" Fennel "
By Angel StarzNSky

You can use all parts of fennel. Chop the leaves and add it at the last moment to add flavor to potato salad, dressing, dips, or cream sauce. Add fennel leaves to bouquet garni for a lively taste. The bulb can be eaten raw in salads, giving it both flavor and crunch. If you blanche it blanche it lightly for salads, the taste is more delicate. It can also be added as a vegetable to stews or sautéed like an onion to add flavor to pasta or meat sauce. I love to eat it the way the Italians do: lightly sautéed in olive oil, seasoned only with a bit of fresh cracked pepper and salt making it a light and savory foil for roasted meats.
The seeds should be used when you want to get the most pungent flavor. The seeds are most commonly found being used in sausages, pickles, lamb, duck, or pork dishes and as an important ingredient in curries and in and on breads. Try the seeds combined with chopped calamata olives and sun dried tomatoes the next time you bake a rustic style loaf of bread. Fennel is also great for a picnic with lamb and a bottle of Zinfandel.
The flavor of fennel blends well with fish, both fresh and pickled. Use the leaves and root in court bouillon for mild flavored fishes, or use the sautéed and chopped seed in a barbecue seasoning rub for salmon.
Even the flower umbels make a showy garnish. They do have a strong taste so be careful where you place the sprig. Since they are not commercially available, carry a small garden scissors with you for convenient roadside gathering.
The fennel that grows wild around Northern California is Foeniculum vulgare. There is a bronze colored variety, Foeniculum vulgare rubrum, which can be found at nurseries. The leaves look their best in early spring. A third variety, Foeniculum v. dulce, or F. v. azoricum, also known as Sweet Fennel, Florence Fennel, or Finocchio, is the one that produces the "bulb" used in cooking (it is technically not a bulb at all, but a swelling at the base of the stalk). All of these varieties are members of the Umbelliferae family, which includes coriander/cilantro.
Like most of the herbs, fennel is native to Southern Europe. It likes the hot, full day sun, does best in a moist soil, but can thrive in rocky, dry, soils. In fact, once established, fennel needs very little water all summer. Its height, up to 7' tall, makes it a decorative fence line plant.
The Romans were very fond of the young shoots, eating both for the flavor as well as in the belief that it would control obesity. Even the original Greek name for fennel was derived from the word "maraino," meaning to grow thin. This belief was held even as late as the herbalist Culpepper's time when he wrote of fennel that "all parts of the plant are much used in drink or broth to make people lean that are too fat." There may be some backing to that belief since the seeds are known to be a slight appetite suppressant. The Puritans would chew the seeds during periods of holiday fasting to stave off hunger.
Fennel was considered on of the nine sacred herbs to treat disease during Medieval times. It was also thought to fight off evil spirits, which is why it was jammed into keyholes and hung on doorways, especially on Midsummer's Eve.
Charlemagne was a great believer in the healing properties of fennel , which even today is used a colic suppressant, a breath freshener, and a mild digestive aid. In 812 A.D. he declared that fennel was essential in every imperial garden.

" Lavender "
By StarzNSky

Most people associate lavender with soaps, perfumes and for its use in aroma therapy to soothe and calm. As far back as early Romans and Greeks people would bathe in waters scented with lavender. The name "lavender" in fact comes from the Latin word "lavare" which means to wash. Its use as a medicinal plant is long as well, treating a number of nervous related conditions, such as insomnia, migraine headaches, irritability, and depression. It is also said to have powerful antibiotic properties. During the height of the Plague during the Middle Ages, the French town of Grasse remained surprisingly free of the disease. Some suspect this is because of the huge volume of lavender used by the town to make perfumes and scent leather.
While English Lavender (Lavendula officinalis or angustifolia) is primarily used for perfumes and soaps, it is most often French Lavender (Lavandula dentata) that is used for cooking. I have used flowers from many different plants, unsure of their variety and have found one rule of thumb: the darker the color of the blossom-- the more intense the flavor. Given this range of intensities when you cook with lavender: go lightly at first to test the intensity and depth of flavor, then add more as needed.
All lavenders are members of the Lamiaceae family of plants, of which most of the culinary herbs are members, including mint, basil, oregano and sage. Besides all being highly aromatic, they share in common square stems, opposing leaves, and their attractive whirled flower spikes. There are 28 species of lavender, but since they have been cultivated for centuries and tend to interbreed easily, there tends to be some disagreement as to proper names.
While thought of primarily for its fragrance, lavender does play an important, if some what subtle role in cooking. Generally it is the flowers that are used although sometimes the leaves are used in recipes from southern France. They reportedly have a slightly bitter taste. Probably the most common use of the flowers is as one of the com- ponents in the seasoning mixture Herbes de Provence. Driving through southern France at this time of year, seeing all the fields of lavender, it is easy to understand why lavender is an integral part of the mix that is named for the region. To this blend of thyme, savory, basil, and fennel lavender adds a decidedly perfumey and slightly musky taste along with a hint of citrus making it ideal for use with fish, grilled meats, or stews. Try using lavender in red sauces for pasta or pizza; it gives it an intriguing rich taste.
Lavender also goes well with fruit, especially raspberries and blueberries. A crème anglais flavored with lavender makes an elegant end to a meal. Crystallized lavender flowers are often used to decorate pastries and desserts. Mint and lemon are two other flavors that combine well with lavender. Try flavoring rich black tea with mint, lavender and lemon for a refreshing drink on these hot days of Indian summer. With lavender's bright color, sweet perfume, and tiny shape, it is fun to use as a garnish -- on salads, entrees, or sprinkled in combination with other blossoms for a striking presentation.

Midi Playing is Rain Drops

Grow Your own Herbs and Spices

Cloud Members

Recipes

Indian Remedies

Herbs

Our Gardens

Roses

Hints

Gardening Tips

Gardening Tips By Lady J

More Flowers in Our Garden

Seeds

Canning

Make a Rock Garden

Home