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Herbs and Herbal Remedies
Herbal Books For a quick check list of herbs & medicinal uses: herbal therapy
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Herbal Remedies
Here is a sample of herbs you might find useful for your herbal remedies.
more on herbal therapy
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Basil is most commonly used fresh, and in cooked recipes, is generally added at the last moment, as cooking destroys the flavour quickly. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. Place fresh leaves in a dry jar with a pinch of salt, and cover with olive oil. The dried herb also loses most of its flavour, and what little flavour remains tastes very different, with a weak coumarin flavour, like hay.
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Coriander seeds have a lemony citrus flavor when crushed. It is also described as warm, nutty, spicy, and orange-flavoured. They are usually dried but can be eaten green. Ground coriander is a major ingredient in curry powder, certain Belgian-style beers and other aromatic dishes. If the spice is bought whole in a non-dried form, it can be dried in the sun. Most commonly, it is bought as whole dried seeds, but can be bought in ground form. Store coriander seed in a tightly sealed container away from sunlight and heat. For maximum flavor use within 6 months and keep for no more than 1 year. It can be roasted or heated on a dry pan briefly to enhance the aroma before grinding it in an electric grinder or with a mortar and pestle; ground coriander seeds lose their flavour quickly in storage and are best only ground as needed.
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Oregano (Origanum vulgare) is a spicy, Mediterranean, perennial herb, particularly common in Greek and Italian cuisines. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. Oregano is a conditio sine qua non in Italian cuisine, where it is used for tomato sauces, fried vegetables and grilled meat. Together with basil, it makes up for the character of Italian dishes; see parsley on Italian variants of bouquet garni. Oregano can effectively combined with pickled olives and capers or lovage leaves; other than most Italian herbs, oregano harmonizes even with hot and spicy food, as is popular in Southern Italy. The cuisines of other Mediterranean countries make less use of it, but it is of some importance for Spanish, French and Greek cooking.
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Star anise is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a native of N.E. China. It is widely used in Chinese cuisine, and to a lesser degree in South Asia and Indonesia. Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. The seeds are sometimes chewed after meals to aid digestion. Star anise has been used in a tea as a remedy for colic and rheumatism.
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Cayenne pepper is a very hot red powder used to flavour dishes; its name comes from the city of Cayenne in French Guiana. The powder comes from the fruit of several cultivated varieties of the Capsicum baccatum and Capsicum frutescens species of the nightshade family (Solanaceae). The fruits are either dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powder. Cayenne is used in cooking spicy hot dishes. It is generally rated at 30,000 to 50,000 Scoville Units. The name is derived from the Tupi word kyinha, literally "hot pepper". It is also used as an herbal supplement, and was mentioned by Nicholas Culpeper in his Complete Herbal.
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