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Herbs and Herbal Remedies
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Nutmeg
Herbal Remedies
Here is a sample of herbs you might find useful for your herbal remedies.
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Nutmeg
Cinnamon (Cinnamomum zeylanicum, synonym C. verum) is a small evergreen tree 10-15 m tall, belonging to the family Lauraceae, and a spice obtained from the inner bark of this species. It is native to Sri Lanka. The leaves are ovate-oblong in shape, 7-18 cm long. The flowers, which are arranged in panicles, have a greenish colour and a rather disagreeable odour. The fruit is a purple 1 cm berry containing a single seed. Cinnamon is principally employed in cookery as a condiment and flavouring material, being largely used in the preparation of some kinds of chocolate and liqueurs, also cinnamon quills and ground cinnamon. In medicine it acts like other volatile oils and once had a reputation as a "cure" for colds. The pungent taste and scent come from cinnamic aldehyde or cinnamaldehyde.
Nutmeg
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.
Nutmeg
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.
Nutmeg
Thyme (Thymus) is a genus of about 350 species of aromatic perennial herbs and sub-shrubs to 40 cm tall, in the family Lamiaceae. They are native to Europe, north Africa and Asia. The stems are thin and wiry; the leaves are evergreen in most species, arranged in opposite pairs, oval, entire, and small, 4-20 mm long. The flowers are in dense terminal heads, with an uneven calyx, with the upper lip three-lobed, and the lower cleft; the corolla is tubular, 4-10 mm long, and white, pink or purple. Common Thyme, aka Garden Thyme, T. vulgaris is a very commonly used culinary herb. It is a Mediterranean perennial which is best suited to well-drained soils and enjoys full sun.
Nutmeg
Poppy Seeds are used to flavor breads, cakes, rolls, and cookies in European and Middle Eastern cooking. In Turkey, they are often ground and used in desserts. In India, the seeds are ground and used to thicken sauces. The seeds are also used in noodle, fish, and vegetable dishes in Jewish, German, and Slavic cooking.
Nutmeg
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Nutmeg