Herbs ....Sept 1 to Sept 15
Anise
Pimpinella anisum,
Common names, Anise, Aniseed, Anis
Greek name, Glykaniso
Anise is both a herb and a spice.
Anise is a flowering plant in the family Apiaceae, This low spreading herbaceous annual plant, is slow growing.
Originally from Asia and North Africa, anise is cultivated by many Asian, Middle East, and Mediterranean countries.
The Anise plant grows to 20-30 inches in height.
The leaves at the base are simple, shallowly lobed, while the higher leaves are feathery pinnate, divided into numerous leaflets.
The small white or yellowish flowers are produced in dense umbels, while the fruit (seed) is oblong, or oval and dry.
Harvest the seeds once they’ve turn brown, or use green leaves as needed.
Anise is sweet and very aromatic and smells similar to licorice.
It is used on fishing lures to attract fish and has the same effect on dogs that catnip has on house cats.
Ancient Egyptians used anise, together with cumin and marjoram, for mummification, as well as for medicinal purposes and in the practice of magic.
You can
substitute with the milder and sweeter fennel seed, star anise, caraway seed or tarragon.
Anise is the main flavor of Absinthe and is used in flavoring Pastis, Ouzo, Sambuca, Rask, Becherovka, Anice, Tutone, Anisette and other liqueurs.
Use the leaves in salad or as garnish.
Use the seeds in pastries, candy, cookies, beverages, eggs, cheese, fruit, breads, fish, meats and soups.
The essential oil obtained from anise seeds Anethol, is considered a diuretic, and an aid for digestion.
Star Anise
Illicium verum
syn: I. anisatum
Fam: Magnoliaceae
Other names: Anise Stars, Badain, Badiana, Chinese Anise
French: anis de la Chine, anise étoilé, badiane
German: Sternanis
Italian: anice stellato
Spanish: anis estrllado,badian
Chinese: ba chio, ba(ht) g(h)ok, bart gok, pa-chiao, pak kok, peh kah
Indonesian: bunga lawang
Malay: bunga lawang
Native to China and Vietnam, star anise is grown today in southern China, Indo-China, and Japan.
It was first introduced into Europe in the seventeenth century.
Star Anise is a medium size evergreen tree of the magnolia family that can grow up to 26 feet.
As the name suggests, it is star shaped and radiates between five and ten pointed boat-shaped sections, about eight on average.
The hard sections are the seed pods. They are tough skinned and rust colored and measure 1-1/4 inch long.
The bouquet is strong and licorice tasting, more pungent and bitter, stronger smelling and tasting than anise.
The fruit is picked before it ripens, and dries. It can be used whole or ground as required.
Remember that this is a powerful spice and that only small amounts are used.
If you store the star anise whole in an airtight container, it will keep for over a year.
The oil, produced by a process of steam extraction, is substituted for European aniseed in commercial drinks.
It is an ingredient in the blend Chinese Five Spices.
It is used in meat, poultry, beef, pork and duck. Chinese stocks and soups, to flavor marbled eggs, fruit compotes, jams, sweetmeats and confectioneries that need sweeteners added to them,
Like anise, star anise has carminative, stomachic, stimulant and diuretic properties.
In the East it is used to combat colic and rheumatism.
by Echo Echo Teas for Health and Healing
Arugula
Arugula is also known as rucola, roquette and rocket, is sold either loose-leaf or banded in bunches.
Arugula leaves are a rich, dark green color.
The 6 to 8 inch leaves look like radish and white oak leaves but have a hint of red in the veins or fibrous stem channels.
It has a peppery, mustard-like flavor and is a rich source of iron, and is high in vitamins A and C.
Arugula is a tasty addition to other salad greens, and goes well on sandwiches, in chicken and tuna salads, egg dishes, pasta and tomato dishes, and sautéd vegetables.
It is predominantly used in fresh green salads.
It is commonly used on Clean Monday - the beginning of the Lenten period.
Substitutes: Watercress, baby spinach, endive, dandelion greens, radicchio
Southern European and Mediterranean in origin, arugula is now grown in most parts of the world.
Ancient Romans used the seeds to flavor olive oil.
Arugula seed combinations have been used as an ingredient in aphrodisiac concoctions dating back to the first century
by Rita Arugula
Bay Leaves
Bay Leaves or Laurel, are the dried leaves of the evergreen tree, Laurus nobilis.
The elliptically shaped leaves are light green in color and brittle when dried.
They have a distinctively strong, aromatic, spicy flavor.
Bay laurel is associated with purity and acts of purification.
Mediterranean, French, Moroccan, and Turkish cuisines use Bay Leaves in spice blends such as bouquet garni and curry blends.
Bay Laurel trees are native to the Mediterranean area and parts of India and Africa.
Greeks of antiquity considered the bay laurel a sacred tree because of folklore associating the tree with both Apollo and Zeus.
In Ancient Greece and Rome, bay leaves and branchlets were used as wreaths to crown their victors.
Champions of the Olympic Games wore garlands of bay leaves.
Baureate means "laurel berries" and signifies the successful completion of one's studies.
It alludes to the bay wreaths worn by poets and scholars when they received academic honors in ancient Greece.
Used primarily as a flavoring herb in Greek cooking, bay leaves are used by Bedouins in parts of Saharan Africa to flavor their coffees.
Bay leaves are 1 1/2 - 3 inches long and are elliptical or lance shaped.
The leaves are greenish-tan, and look leathery and slightly waxy, with a natural wave pattern around the edges.
Bay Leaves are aromatic pungent leaves that are often described as tea-like and are characterized by a green, woody and astringent flavor.
Bay leaf is best used fresh. The fresh bay leaf is stronger than the dried Bay leaf.
You can dry the leaves in a dark place for future use.
Bay leaves are used to add a woodsy taste during cooking, and are generally removed from the dish before serving.
In cooking, bay leaves are used as a flavoring for soups, stews, stocks, pickles, marinades, tomato dishes, fish and meat dishes.
Olive oil and apple cider vinegar seasoned with bay leaves may be used to further enrich a fresh garden salad.
Substitutes: Indian bay leaves, boldo leaves use less, this has a strong flavor, juniper berries or meats.
3 Bay leaf Recipes:
Strawberry Jam With Bay Leaves 246458
Roast Pork Tenderloin with Prunes and Bay Leaves 78599
Roasted Monkfish With Potatoes, Olives and Bay Leaves 151336
Borage
Borago officinalis, Family Boraginaceae
Borage originated in Southern Europe and was used as a tonic. It was believed to exhilarate the mind.
Borage is not suitable for container growing as it has a very long tap root.
Borage grows to a height of 20 to 24 inches.
It is a coarse, rough, plant with hairy leaves which produces vivid light blue star-shaped flowers in drooping clusters.
The tender fresh leaves can be used in salads they have a lovely delicate cucumber taste.
The young leaves may be harvested and dried or cooked fresh like spinach.
Try chopping the young leaves, flowers, or leaf tips then add them to pickles, stews and pea or bean soups.
The flowers can be candied for cakes and ice-cream.
The flowers and leaves may be used in wine or fruit cups, leave them for one hour to blend then strain.
Borage leaves make a nice hot or cold tea (be sure to serve with fresh lemon and sugar) or try it mixed into Pimms Number One beverage.
by French Tart Heavenly Herbs and Stellar Spices
Caraway
Carum carvi
Common names: Caraway or Persian Cumin
Caraway is a biennial plant in the family Apiaceae. It is the dried fruit of the herb Carum carvi.
The caraway plant grows to between 12 and 24 inches in height.
It has a carrot like appearance with finely divided, feathery leaves that grow on 25 cm stems.
The flowers are small creamy white or pink.
The caraway fruit (seeds) are small, light to dark brown, crescent shaped with five pale ridges.
Used whole the seeds have a pungent anise type flavor and aroma, reminiscent of Dill and Anise, sweet, spicy and sharp.
The leaves may be harvested when mature, while the seeds will form midway through its second season.
Caraway is produced in Holland but Egypt is another major additional source.
The Dutch Caraway is known as the premium seed for its uniform shape, consistent color, and its oil content.
It is more aromatic and bitter than the Egyptian, with its milder, rye flavor.
Caraway Seeds or leaves are used in European, German, and British cooking.
The Caraway seeds are believed to have been used in Europe longer than any other condiment.
Their use was first recorded in Egypt, in the medical papyrus of Thebes in 1552 B.C.
The seeds can be used in breads, cheeses, cakes, biscuits, carrots, potatoes, pickles, soups, salads, casseroles, liquors, sauces and sauerkraut.
The leaves are used as a tasty garnish while the roots can be cooked as root vegetables.
3 Caraway Recipes:
Pizza Sauce With Caraway Seeds 210246
Ukrainian Roast Pork Loin With Caraway Seeds, Roast Potatoes And 199342
Baked Pork Chops with Caraway Seeds and Cabbage 39887
Chervil
Chervil is a small low-growing annual of the carrot family.
It derives its name from the Latin chaerophyllum which means festive herb or herb of joy
.
It has lacy, fern like foliage that is dried and ground for seasoning.
It is very aromatic, more so than the other members of its family.
Chervil is a member of the Parsley family.
Chervil is native to Eastern Europe and Western Asia.
It was introduced to France and England by the Romans more than 2,000 years ago.
Chervil is greenish brown.
This celery like herb has a sweet, aromatic flavor similar to Anise and Parsley.
It looks similar to parsley with light green lacy leaves and small, white flowers that grow in clusters.
Chervil is used in French and European cuisine and the spice blends of Bouquet Garni and Fine Herbs.
Chervil is used with poultry, seafood, vegetables, vinegar, soups and garnishes.
3 Chervil Recipes:
Seared Pan-Fried Limed Scallops With Bacon, Chives & Chervil 216623
Honey Glazed Carrots With Fresh Chervil 168125
Swordfish Steak With Chervil Butter 95182
Chives
Allium schoenopraseum
The name "Chives" is derived from the Latin cepa, meaning onion.
The German word for Chives is Schnittlauch, which means cut able leek.
Chives are the reed-like stems of a perennial, bulbous plant of the lily family and grow to 12 inches in height.
They have onion-type leaves with round blue flower heads.
Chives are bright green and delicate, with bright purple flowers, they have a peppery onion flavor.
Chives are native to China and Taiwan and have been used in many cuisines for over 5,000 years.
Chinese chives characteristically have wider and fatter stems than other varieties.
These early spring flowers make Chives a good choice for edging the herb garden.
Chives are grown in all temperature regions of the world and they can be grown in the house in containers or outdoors in spring, they can also be found in freeze-dried form.
You can use the Chives leaves and flowers, fresh or frozen.
Just clip as many leaves as you need, when ready to use for maximum flavor because chives are best used fresh.
They add a dash of flavor and elegance to many foods.
Chives are popular in European and Chinese cuisines.
It is also used in the seasoning blend Fine Herbs.
This blend of finely chopped fresh herbs is usually made up of equal parts of three or four of the following:
Basil, Chervil, Chives, Marjoram, Mint, Parsley, Rosemary, Sage, Savory, Tarragon, or Thyme.
Chives can be to enhance cold soups, stir-fried items, cheese and cream sauces, dips, omelets, salads, butters, corn on the cob, soft cheeses, salad dressings, eggs, vegetables, potatoes, chicken, fish and used as a garnish.
For a tasty treat, make up a patio pot with a few plants of both Chives and Garlic Chives.
Garlic Chives
Allium
Garlic Chives grow to a height of 12 to16 inches.
They are similar to chives and can also be grown in containers or outdoors in spring.
Snip the leaves as needed as you would normal chives.
They can be a substitute for garlic flavor.
3 Chive Recipes
Creamy Potato and Chives Soup 36095
Cheesy Bacon and Chives Dip 27153
Three Cheese Souffle Omelet with Chives 29341
Cilantro Coriandrum sativum
Common Names: Cilantro, Coriander, Dhania, Dhanyak, Chinese Parsley, Hu Sui Coriander, Dhana, Dhane, Dhano, Dhanyaka, Gemeiner Coriander, Haveeja, Kishniz, Koriyun, Kotambri-Beeja, Kothimbir, Kotimiri, Kottamalli, Kottampalari, Kottmir, Kottumbari, Kushniz, Kustumbari, Kusbara, Nau-nau.
Cilantro is the dried leaves of the herb, an annual herb of the parsley family.
Coriander is believed to be named after "koris", the Greek word for "bedbug" as it was said they both emitted a similar odor.
Cilantro is the name for the leaf of the plant that is known as Coriander and from which the Coriander Seed is obtained.
Coriander grew wild in South Eastern Europe and had been cultivated in Egypt, India and China for thousands of years.
Today, it is cultivated in the Mediterranean region of Southern Europe, Mexico, Peru and the U.S.
Cilantro is a fast growing annual reaching 12 to 24 inches tall.
It has a distinctive light to medium, fresh green color, its flavor and aroma is waxy, citrusy and soapy in nature.
The flavor of the leaf is distinctive, and quite different from that of the Coriander seed.
The older and larger leaves sometimes get a stronger and disagreeable flavor.
The Chinese used the herb in love potions believing it provided immortality.
Greek and Roman physicians hailed its medicinal powers.
Cilantro is mentioned in the Medical Papyrus of Thebes written in 1552 B.C. and is one of the plants which grew in the Hanging Gardens of Babylon.
It soon appeared in Latin America where the Cilantro leaves became more popular than the seed.
Cilantro is believed to have been one of the earliest plantings in North America dating back to 1670 in Massachusetts.
It grows easily in pots, just pick or trim fresh leaves (Cilantro) off of the whole stalks as needed.
The entire plant including the leaves, the seeds and roots are all edible.
Cilantro is used in Mexican, Indian, Caribbean, Asian, Egyptian, North African, Peruvian and North American (Tex Mex.) cuisines.
Used in salsas, chutneys, green salads, dips, beans, soups and in seasoning blends, masala, salads, rice, curry, salsa, and recados.
The essential oils of the cilantro leaves contain antibacterial properties and are used as a fungicide.
The oil counteracts unpleasant odors in pharmaceutical preparations and tobacco.
It is also used in perfumes, liqueurs and gin.
by Rita Cilantro
Coriander
Coriandrum sativum
Greek name, Colianthro,
Coriander is the dried, ripe fruit of the herb Coriandum sativum.
Coriander originated in the Mediterranean and south Europe areas.
Today coriander is produced in Morocco, Romania, Egypt, China and India. Moroccan Coriander has the boldest appearance, followed by the Egyptian and Indian varieties. Romanian and Chinese Coriander is darker in appearance than the other types.
Coriander grows to 36 inches in height.
It is a large, coarse plant with white flowers.
The seeds have a sweet and spicy aromatic scent which is a zesty combination of sage and citrus.
The flavor of coriander is minty, citrus like and sweet.
The small, rounded, tan brown seeds are harvested when they begin to turn darker brown.
The seeds are generally crushed with a motar and pestle before using.
You may substitute caraway seeds or cumin for coriander seed.
Coriander is used in North American, Indian, Egyptian, Mediterranean, North African, Mexican, and Southeast Asian cuisines.
Perhaps the earliest archaeological evidence of coriander was discovered in the Nahal Hemar cave in Israel, considered to be over 8,000 years old.
Sanskrit texts discuss coriander's cultivation in ancient India nearly 7,000 years ago.
It was grown in Persia 3,000 years ago and used to fragrance the hanging gardens of Babylon.
Coriander arrived in North America circa 1670 and was one of the first spices cultivated by early settlers.
The coriander seed is used in pastries, sauces, pickles, liquors, lentils, bean, onions, potatoes, hotdogs, chili, sausages, stews, pork, mushrooms, stuffed cabbage, in chocolate for cakes, in making candy, in spice blends: curry powders, chili powders, garam masala and berbere.
Coriander is actually thought to increase the appetite.
by Rita Fresh Herbs
Dill
Dill Weed is the dried leaves of the herb Anethum graveolens, the same plant from which Dill Seed is derived.
The word origin is Norse dilla, meaning to lull.
Dill is an annual of the parsley family and is related to Anise, Caraway, Coriander, Cumin, and Fennel.
The tall dill plant grows to a height of 24 to 36 inches, with leaves that are feathery and fernlike, dark sea green in color, and have yellow open umbrella shaped flower heads.
Dill is both an herb and a spice.
You must harvest the mature seed heads before the seeds drop, for best flavor.
Dill has a bouquet that is aromatic and slightly sweet, it is characterized by delicate, sweet, green grassy, tea and rye like notes.
Its aromatic flavor is similar to caraway. Dill weed is subtler and fresher in flavor than the seeds, with a slightly lemony anise flavor.
The aromatic and warming light brown seeds are 3.5 mm (0.15 in) long, with a winged and oval shape, one side of the seed is flat, with two ridges; the other side, is convex with three ridges and three oil channels.
Dill originally came from Southeast Asia and India
Ancient Greek and Roman soldiers used dill as a medicinal herb, by placing burned dill seeds on their wounds to promote healing.
In Medieval Europe it was used in love potions, for casting spells and for protection against witchcraft.
It was also used to freshen up homes and banquet halls. Its fresh, pungent aroma removed the foul odors of the day.
Dill has been immortalized in poems and sonnets.
The Dill pickle is believed to be 400 years old.
Dill Seed is grown primarily in India while Dill Weed is grown domestically in Egypt.
The domestic Dill Weed is cleaner and greener in appearance than the Egyptian.
Dill weed and seeds are used in cooking and bread making it adds an earthy fresh taste to wonderful breads, sauces and baked goods.
Dill loses its flavor quickly in cooking and should be added at the last minute.
The Dill weed and seeds are not to be substituted for each other, but you may
substitute for fresh dill with: tarragon or fennel leaves and for dill seed with: dill leaves, caraway seed or celery seed.
European and American cuisines use Dill Seed in pickles, soups, veggies, gravies, meats, seafood, cheeses and breads, salad dressings, dal curry blends.
Dill Weed is used with fish and shellfish, cottage and cream cheese, tomato juice, lamb, pilaf, spinach, potato soup and Greek grape leaves, cucumber, fricassee dishes and in fish marinades.
Drinking dill tea is recommended for those suffering from insomnia and is reputed to have a calming effect on the digestive tract, to cure hiccups, stomach aches, and bad breath.
by Karen67 Fresh Herbs from the Garden
Fennel
Foeniculum vulgare
Fennel is the dried, ripe fruit of the perennial herb Foeniculum vulgare.
It was a native of the Mediterannean region, where it grows in the wild. Today most of the fennel grown comes from India, China, Egypt and Turkey.
The name is derived from the Greek “maraino” (to grow thin). They believed that fennel increased one’s longevity, strength, and courage.
The hardy fennel grows 36 inches in height with finely divided, small feathery leaves with a broad, bulb like leaf base with golden yellow flowers.
Oval seeds form in clusters after the flowers have died and are harvested when they harden.
Fennel has a definite sweet anise or licorice flavor and smell, It has a slight menthol undertone with musty green flavor notes.
You can harvest the young sprigs, leaves and seeds.
Fennel is an excellent addition to a kitchen or herb garden, although many other herbs and flowers do not like to be planted too closely to fennel.
In ancient Greece, it was considered a symbol of success.
Ancients believed Fennel Seed was particularly helpful with eyesight.
It was also believed to increase strength.
Today, Fennel Seed is widely used in India as an after-dinner breath freshener and also to help in digestion.
Fennel seeds are an important ingredient in seasoning blends of the Mediterranean, Italy, China, and Scandinavia.
You may
substitute fresh parsley for fennel.
The sprigs are good in soups.
The leaves are used in Greek cooking as an herb and as a green, with large quantities being added to stews, ragouts and fricassee dishes.
The seeds are great to flavor soups, breads, meat, seafood, fish, sausages, vegetable dishes, savory pies, baked goods and liquors.
Fennel seeds need be roasted prior to using in seasoning blends to intensify their flavor.
Fennel is used in curry blends, Chinese five spice, mirepoix, and Herbs de Provence.
by Rita Veggies: Fine, Fine Fennel
Juniper
Juniperus communis, Family Cupressaceae
Other Names: Juniper Berry, Juniper Fruit
French: genièvre
German: Wacholder
Italian: ginepro
Spanish: enebro, junIpero, nebrina
Indian: dhup, shur (Indian Juniper)
Juniper is found in Europe, North Africa, North America and northern Asia, where it grows wild.
Juniper is an evergreen coniferous tree of the Cypress family.
The leaves are dull green needles, very sharp and arranged in groups of three.
Juniper berries are hard and pale green, but ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds.
Juniper berries are at their best when moist and soft to the touch.
The bouquet is fragrant and flowery, combining the aromas of gin and turpentine, while the flavor is aromatic, bittersweet and piney.
The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible.
During the Renaissance, they were recommended against snake bite, plague and pestilence.
The foliage was used as a strewing herb to freshen stale air because of its piney fragrance.
The Swiss burned the berries with heating fuel in winter to sanitize stale air.
Gin gets its unique flavor from juniper berries and was named from an adaptation of the Dutch word for juniper, "Geneva".
Store the berries in an airtight container, in a cool place.
The strong hearty flavor of juniper goes well with wild game, pork chops, leg of lamb, veal, rabbit, venison and wild boar.
Juniper berries cut the gaminess of game, reduces the fatty effect of duck and pork, it also perks up bread stuffing, wine marinades and is used to season pâtés and sauces.
In Sweden, goulash and sauerkraut often have a hint of juniper, as do the salt beef, salt pork and ham.
Juniper berries can be used in any dish requiring alcohol and they also blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice, onions and garlic.
Juniper berries and leaves are used to support healthy kidney and urinary tract functions and to promote healthy blood pressure.
The berries are beneficial in treating infections, especially within the urinary tract, bladder, kidneys, and prostate.
Their antiseptic properties help remove waste and acidic toxins from the body.
3 Juniper Berry Recipes
Braised Pork With Beer & Juniper Berries 24299
Dried Pemmican With Juniper and Currant Berries 162789
Chicken With Ale and Juniper Berries 169762
Kaffir Lime
Citrus hystrix, C. papedia, Leprous lime, amblycarpa,
Family Rutaceae
Other Names: Kieffer lime, Thai lime, wild lime
Burmese: shauk-nu
Indonesian: jerk purut, jeruk sambal
Malay: duan limau purut
Philippino: swangi
Thai: makrut, som makrut
The leaves of this member of the citrus family are responsible for the distinctive lime-lemon aroma and flavour that are an indispensable part of Thai cooking.
Other Asian cultures use this flavoring also.
The leaves of the kaffir lime tree are a dark green color with a glossy sheen.
They come in two parts: the top leaflet is lightly pointed at its tip and is attached to another leaflet beneath that is broader on its upper edge.
The size of the leaves can vary quite a bit, from less than an inch to several inches long.
The fruit is dark green and round, with a distinct nipple on the stem end. It has a thick rind, knobby and wrinkled.
One of its common names is 'porcupine orange'.
As the fruit ages, the color fades to a lighter, yellowish green.
The leaves and rind have a perfume that is a combination of lemon, lime and mandarin. It is an easy to recognize aroma and identified only with the Kaffir lime.
Kaffir lime leaves are necessary in many Thai dishes, from soups, salads, stir-fried dishes and of course, curries.
For
substitutions use the tender new leaves of lime, lemon or grapefruit. It won't have the same fragrance.
Salads or garnishes require fresh leaves, dried leaves cannot be substituted.
For added flavor the young and tender leaves, are finely shredded and added to salads or sprinkled over curries.
They are rather thick, so must be cut into very fine, threads. The thick mid-rib must be removed.
When making soup or stock, whole, fresh or dried leaves may be added, as they are removed after cooking.
Finely chopped fresh or crumbled dry Kaffir lime leaves are used in dishes like tom yum, stir fries and curries, especially those containing coconut cream.
Kaffir lime leaves also mix beautifully with basil, cardamom, chilies, cilantro, cumin, curry leaves, lemon grass, galangal, ginger, mint, tamarind, turmeric and coconut milk.
The juice is seldom used in cooking, but the zest of the rind with its high concentration of aromatic oils, is indispensable in many curry pastes.
Remember to use the rind sparingly, grated or chopped finely and reduced in a mortar with other paste ingredients until indistinguishable.
The zest also adds a wonderful piquant flavor to fried fish cakes and stews made from chilies.
Fresh Kaffir limes freeze well and will keep indefinitely. Place the leaves in a freezer bag tie and freeze.
Dried Kaffir lime leaves should be green, not yellow.
They are best kept the same way as your other dried herbs.
They will last 12 months in an airtight pack, away from light, heat and humidity.
Kaffir lime shampoo invigorates the scalp and leaves the hair squeaky clean.
Kaffir lime has also been used for ages as a natural bleach to remove tough stains.
The rind when used in medical tonics is believed to be good for the blood it is also thought to be good for the digestive system (along with lemon grass and galangal).
by kim127 Just Thai It !!
Lavender
French Lavender: Lavandula stoechas
Family: Labiatae
Lavender was well known and widely used by the ancient Egyptians, Greeks, Romans and Arabs for mummification medicinal purposes and for use in soaps and scented baths.
Its botanical name comes from the Latin lavare which means to wash.
In medieval times it was known for its medicinal properties and religious significance.
French Lavender has been used longer for medicinal purposes and was known as Flores stoechados until the 18th century.
French lavender is a wild plant with a scent resembling balsam with a mix of rosemary.
French lavender is closer to Rosemary, it is less sweet and does not produce as much oil as spike lavender.
It has been said that Queen Elizabeth I enjoyed lavender conserve and also drank lavender tea to help cure her migraines.
The different species of lavender are not clearly differentiated.
Lavender is a native of the Mediterranean and became widely distributed throughout southern Europe.
English Lavender: Lavendula Angustifolia
Family: Labiatae
Other Names: French: Lavande
Greek: Levanta
Italian: Lavanda
Spanish: Lavanda, Alhucema, Espliego
Turkish: Lavânta çiçegi
English lavender has been popular as a stewing herb and cosmetic since the early 12th century.
It is a great addition to the garden, with its strong clean fragrance and wispy and delicate foliage.
Good for keeping moths away and attracting bees!
There are 3 basic species of Lavender, each with several varieties.
There are over forty varieties of English lavender, with blooms ranging from grey blue to dark blue or dark purple.
English Lavender is best known for its fragrant oil. L. Spica produces the most oil but it is an inferior oil, it is not as fragrant.
Lavenders are all shrubby plants that grow in clumps, need full sun and have low water and fertility requirements.
Dry conditions and low soil fertility yield the most oil.
They can grow to about 4 feet tall.
The leaves are green-grey, resembling rosemary, English lavender having the narrower leaves and the others with broader leaves.
They grow from midsummer to early autumn on stems or peduncles that are square and woody at base.
The fragrance is delicate and clean. Its oils are extracted and added to soaps, perfumes, sachets and insect repellants.
The bouquet of Lavender is a strong perfumed odor, while its flavor is flowery, slightly bitter and astringent.
The spikes of lavender should be collected just before the flowers are totally open, because the flowers lose their aromatic properties quickly after opening.
They need to be hung in the shade to dry.
If the stalks are picked at midday or just before, the oils are most concentrated in the flowers and the flavor and aroma will be at its best.
After they are completely dried the flower buds can be rubbed off and stored for later use.
The dried leaves are aromatic, but not as much as the flowers. Dried lavender can be very overwhelming so use sparingly.
English Lavender is the one most commonly used lavender in cooking it has a sweet flowery flavor with citrus notes.
It is often used with other herbs and spices, for mutton or game.
Lavender is a member of the mint family and is close to rosemary, sage, and thyme.
Lavender can be used in most recipes in place of rosemary.
It is also one of the herbs found in Herbs de Provence and the Moroccan blend Ras el Hanout.
Fresh lavender flowers make a colorful and edible garnish.
Desserts can be decorated with crystallized lavender flowers.
The dried flowers can be put in sugar and kept sealed for a few weeks to create a lavender scented sugar to use in cakes, custards and shortbreads.
A sedative tea can also be made with newly opened flower buds that will help with headaches and faintness.
Lavender smelling salts were often used to revive people who had fainted.
It is also used as a cure for hoarseness and for soothing sore joints.
Soothing lavender salve is used on inflammations, cuts and burns.
A few drops of lavender oil in bathwater will help to relax and induce feelings of well being.
by Rita Lovely Lavender
by French Tart Lavender, Linen and Lace
Lemon Balm
Melisa officianalis, Family Lamiaceae
Other Names: Melissa, Honey Plant, Bee herb, Balm mint, Sweet balm, Garden balm
Lemon Balm is native to southern Europe and northern Africa and has been cultivated for over 2000 years.
It has a long history as a healing herb and air freshener.
It was used by the Arabs and French in teas to help with anxiety, depression, fatigue and headaches.
The branches of the lemon balm were thrown on floors to freshen rooms.
Melissa’s name is derived from the Greek word for honeybee. The leaves were rubbed onto beehives to prevent swarming and also to encourage the bees to return back to the hives.
The Greek physician Dioscorides wrote it was used for scorpion stings, insect and dog bites.
Lemon Balm is a pretty plant, prolific and very easily grown, with a citrusy fresh scent and a delicate lemon flavor.
It is related to mint in appearance.
This clump forming herbaceous perennial with crinkled, heart shaped, deeply veined dull green leaves covered with stiff hairs, grows up to 2 feet high with bluish white or yellow flowers that grow from the axils of the leaves.
Fresh lemon balm leaves can be stored in a plastic bag in the fridge for a few days or they can be frozen.
Lemon balm leaves can be used in fresh or dried forms, but the leaves lose some of their flavor when dried, once dried they should be stored in an airtight container.
Fresh herbs should always be added at the end of cooking.
The fresh leaves can be used as garnish, or chopped and added to sweet or tangy dishes, soups, meats, tea, summer drinks they mix well with other herbs and spices. (Bay leaves, Mint, Pepper, Rosemary, Chervil, Allspice and Thyme)
Lemon balm is a nice addition to fruit salads, green salads, herb butters, fruit drinks, sorbets, egg dishes, custards, soups, casseroles, stuffing for poultry, lamb or pork, sauces and marinades for fish.
Lemon Balm is the basis for these liquors; Cordial eau des Carmes, Benedictine and Chartreuse.
Today the tea is taken to treat colds and flu, lower blood pressure, help with insomnia, depression, indigestion and migraines that are caused by tension, neuralgia and anxiety induced palpitations.
Fresh leaves can be used to sooth insect bites and a liniment made with lemon balm will help heal cold sores.
3 Lemon Balm recipes:
Orange and Capsicum Salad With Lemon Balm Dressing #30166
Lemon Balm Dressing #68522
Sweet Melissa Lemon Balm Bread #112058
