Herbs and Spices

1. Herbs and Spices Objective: Gain some familiarity with the cultivation, preservation, and use of various herbs and spices with emphasis on herbs

2. Herb or Spice? • Herb • Green leaf or non-woody stem of a flowering plant used fresh or dried for flavor, scent, or medicinal properties • Grown in temperate climates • Generally more subtle in flavor • Spice • Roots, seeds, fruits, flowers, or bark used for similar purposes; usually earthy in color • Grown in the tropics • Generally more pungent • Some plants can be both: cilantro/coriander, anise

3. Uses of Herbs & Spices • The volatile oils contained in herbs and spices have many useful properties • Preservation • Allows a longer shelf life for food in lieu of refrigeration due to antibacterial properties or can mask taste of spoilage. • Flavor • Used to enhance the aroma and taste of bland foods. • Aroma • Adds a pleasant smell to substances like incense, perfumes, tinctures, and cosmetics. • Ceremony • Herbs and spices are used in ceremonial events such as embalming, cremation, marriage, and religious celebrations. • Medicine • Health benefits derived from folk beliefs and scientific facts

4. Cultivating Herbs • Require moderate supplies of fertility and organic matter • Good drainage 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 (seed not viable) • Limited pest problems • Odors and flavors often have evolved as pest deterrents

5. Harvesting Herbs • Can remove leaves carefully throughout growing season. Over-harvesting can damage plant, but intermediate 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 flowers • Tender perennials will have to be taken indoors to survive an Illinois winter

6. Cooking with Herbs • Fine vs. Robust Herbs • Robust herbs are added to food while it is being cooked • Fine 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 dried 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

7. 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

8. Cooking with herbs • Wide variety of herbal teas • Some contain cancer-fighting antioxidants • Use as garnish • Eat fresh • Basil over fresh mozzarella and tomato in bruschetta

9. Storing Herbs • Wash 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 whole; 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, ½ herbs and ½ water

10. Origins of Herbs & Spices

11. Lab this week Make your own herbal tea Make one of the six spice mixtures (Group effort)