A herb is a plant, or plant part, valued for its medicinal, aromatic or savoury qualities. Herbal plants produce and contain a variety of chemical substances that act upon the body. Herbal medicine is the oldest form of healthcare. It dates back to primitive life and has been used by all cultures through history to the present day. Many of the medicines and drugs used today are of herbal origin, with about 25% of prescribed medicines containing at least one active ingredient derived from a plant or plant material. Some are made from plant extracts while others are synthesised to mimic a natural plant compound.
The World Health Organisation (WHO) estimates that 4 billion people (around 80% of the world population) use herbal medicine for some aspect of treatment. Substances derived from plants remain the basis for a wide range of commercial medicines used today, for disorders including asthma, high blood pressure, pain and heart disease just to name a few.
What Are Herbs and spices? Definitions of what constitutes a herb or spice vary but in general, they can be identified as follows:
Herbs are products made from the leaves of low-growing shrubs. Examples are parsley, chives, marjoram, thyme, basil, caraway, dill, oregano, rosemary, savory, sage thyme. Herbs can be used either fresh or dried; if dried, they may be whole, crushed, or ground.
Spices come from the bark (as in cinnamon), the root (as in ginger or garlic), the buds (as in cloves), the seeds (as in mustard, poppy or sesame) or the fruit (as in black pepper, allspice or paprika) of certain plants and trees.
Seasonings may be either herbs or spices. Many dried seasonings are available, such as onion, garlic, mint, chives and shallots as well as the normal salt and pepper.
Condiments are usually a combination of herbs and spices blended in a liquid form. Examples are prepared mustard, ketchup, Worcester sauce, chilli sauce, tabasco sauce, and some specialty vinegars. Many of these contain salt.
Seasoning blends are mixtures of spices and herbs. Check spice companies for exact mixtures. Some examples of seasoning blends are: - Chilli powder (red pepper, cumin, oregano, salt, and garlic powder)
- Curry powder (coriander, turmeric, cumin, fenugreek seed, white pepper, allspice, yellow mustard, red pepper, and ginger)
- Poultry seasoning (white pepper, sage, thyme, marjoram, savory, ginger, allspice, and nutmeg)
ActionHerbs and Spices can be used for the following purposes as well as for their medicinal effects:
Enhancing Sweet Flavours Enhance flavours with sweet tasting spices instead of sugar. The following are all useful: allspice, anise, cardamon, cinnamon, cloves, ginger, mace, nutmeg.
Use them to add to:custards, puddings, sauces, meat, fish, poultry, sauces, bean dishes, carrots, sweet potatoes, fruit compotes, baked fruit, spiced fruit, gingerbread, rice or bread pudding.
Enhancing Savoury FlavoursEnhance savoury flavours using seasoned salts such as garlic salt. Most meat sauces (steak sauce, soy sauce) are high in sodium, although you can buy low-sodium varieties.
DressingsThese can be made using yoghurt as a base. Yoghurt-based spicy dressings to use with salads and fruit dishes. The following spices are good to use as a substitute for salt/sodium and fat: basil, bay leaf, celery seed, chilli powder, cumin, curry powder, dill, marjoram, mustard, oregano, paprika, pepper, rosemary, sage, tarragon, thyme.
You can also use these spices with fondue, cheese spread, meats, soufflé, curried dishes, beans and soups, salads, greens, tomatoes/juice, pasta salads, speciality breads, and rice.
Seasoning foodProper use of herbs and spices is an art; learn how much to add and how to combine flavours to the best effect. Use strong spices such as red or white pepper in small amounts, while delicate spices can be used in greater amounts without ruining the final product. Always remember the herb or spice should enhance and not overpower the flavour of the food.
Spice and herb companies recommend about 1/4 teaspoon (a pinch) of spice per pound of meat or pint of liquid when creating recipes. Only use 1/8 teaspoon of stronger seasonings such as red pepper and garlic. Remember, you can't take it back out again!
More than one herb or spice can be used in a recipe but make sure they complement each other. When creating a recipe, start by using only one or two choices. As you gain experience in cooking with herbs and spices, taste will tell if others might be added. For example, ginger combines well with garlic in meat sauces, but is better with allspice when used in sweets.
When to add themWhole Herbs and SpicesTie herbs and spices in a nylon net or muslin bag, which is then easy to remove to stop the seasoning process. Pieces of herb or spice that may cause difficulty in chewing or swallowing also can be easily removed.
Add whole herbs and spices at the start of cooking in recipes such as soups, casseroles or or stews that will cook for an hour or longer.
Many herbal and spiced teas are made using whole herbs and spices.
Whole cloves of garlic or slices of ginger root etc. can be wiped round a pan or rubbed over breads and meats before cooking to add flavour. Slices of garlic, ginger or whole cloves may also be inserted into slits cut into meats or fish before cooking or glazing to infuse the flesh with flavour. This is often done with gammon roasting joints and cloves.
Flavoring seeds such as sesame or poppy can be roasted briefly in the oven or in a dry frying pan to enhance their flavour. Whole herbs are usually chopped and added near the end of cooking. Crushed and Ground Herbs and SpicesThese are best added about 15 minutes before the end of cooking as the flavours in crushed or ground spices are released quite rapidly.
Crushing or grinding whole spices and herbs provides more flavour than the whole form. Freshly ground spices have more flavour than pre-ground, stored forms as the volatile oils which contain the flavour are easily lost over time. Nutmeg and pepper are both far more intense if freshly ground.
For cold salad dressings, mix herbs and/or spices with a good quality vinegar for several hours before adding oil; this gives time for the full flavour to develop.
Storage of Herbs and SpicesStoring SpicesWhole herbs and spices last much longer than crushed or ground ones. Herbs and spices can be crushed with a pestle and mortar, by use of a rolling pin between two cloths, or by using the back of a spoon in a small bowl. You can add coarse sea salt to help grind up soft herbs, although a low-sodium substitute is preferable.
Check ground or crushed herbs and spices for freshness by smelling them at least once a year. If little aroma is present after crushing, they need to be replaced. Don't buy too muh at a time.
Store herbs and spices away from moisture as dampness causes caking and a loss of quality. Storing them in tightly covered, airtight containers is best.
Store in a cool place. Do not store in a window or in sunlight, or near heat sources such as the cooking areas or the dishwasher. It may be best to store spices such as paprika, red pepper, and chilli powder in the refrigerator to maintain quality. Storage Life of Herbs and Spices
Seasoning | Storage Time | Whole | 2-5 years | Ground Spices | 6 months-2 years | Leafy Herbs | 3 months-2 years | Dehydrated Vegetables | 6 months (e.g. rice) |
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