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Herbs and Herbal Remedies
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Herbal Remedies
Here is a sample of herbs you might find useful for your herbal remedies.
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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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Fenugreek is used both as a herb (the leaves) and a spice (the seed). The yellow, rhombic fenugreek seed is frequently used in the preparation of pickles, curry powders and pastes, and is often encountered in the cuisine of the Indian subcontinent and Thailand. The young leaves and sprouts of fenugreek are eaten as greens and the fresh or dried leaves are used to flavor other dishes. Fenugreek is also one of four herbs used for the Iranian recipe Ghormeh Sabzi. A side effect of consuming even small amounts of fenugreek is a maple syrup or curry smell in the eater's sweat and urine which is caused by the potent aroma compound sotolone. Fenugreek is frequently used in the production of flavoring for artificial syrups. The taste of toasted fenugreek is additionally based on substituted pyrazines, as is cumin. By itself, it has a somewhat bitter taste. Fenugreek seed is widely used as a galactagogue (milk producing agent) by nursing mothers to increase inadequate breast milk supply. It can be found in capsule form in many health food stores.
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Saffron is the name given to the dried stigmata and part of the style of the saffron crocus, traditionally called Crocus sativus, which are harvested, dried, and used for cooking. Saffron has a pleasant spicy smell, and it contains a dye that colors food a distinctive deep golden colour. Safflower, Carthamus tinctorius, is often used as a less expensive substitute for saffron, as is turmeric, Curcuma longa, which mimics saffron's color well but has a very different flavour. In European cuisine, saffron is, for example, used in many Spanish recipes, including paella and Fabada Asturiana, and in the most famous saffron-based Italian dish, the risotto alla milanese. Outside Europe, it is a vital ingredient of many Indian, Arabian and Central Asian dishes. In herbal medicine, saffron is used for its eupeptic, carminative, and emmenagogic properties.
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Spearmint (Mentha spicata, syn M. viridis), the mint variety most commonly used in cooking, yields an aromatic and carminative oil, referred to as "oil of spearmint". Many people use the name "scotch spearmint" for gingermint (Mentha x gracilis, syn M. cardiaca), a hybrid of spearmint and wild mint (Mentha arvensis). Spearmint takes its name from its crinkled leaves, which resemble the shape of the blade of a spear. It has oblong, lanceolate, sub-acute, serrate leaves, and slender spikes of flowers. It grows in watery places. In herbalism, spearmint is steeped as tea for treatment of stomach ache.
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Indian Muntock White Peppercorns are actually the insides of shelled black peppercorns. They have a lighter flavour, less spicy and warm than the black, with a characteristic aroma. Indian Muntock are allowed to ripen for longer on the vine, then soaked in water. When the black shell is removed it leaves a pepper with a lightly fermented flavour, and mild smooth taste.
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