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 ___________________ 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

3
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

4
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

5
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

6
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

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 ________________
• Eat fresh
• Basil over fresh mozzarella and tomato in
  bruschetta

9
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
  100F
• 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

10
Origins of Herbs Spices