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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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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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Cumin seeds have a distinctive bitter flavor and strong, warm
aroma due to their abundant essential oil content. Its main constituent and
important aroma compound is cuminaldehyde (4-isopropylbenzaldehyde). Important
aroma compounds of toasted cumin are the substituted pyrazines,
2-ethoxy-3-isopropylpyrazine, 2-methoxy-3-sec-butylpyrazine, and
2-methoxy-3-methylpyrazine. Their smell can also be detected in the eater's
sweat even after consuming only small amounts. Today, cumin is identified with
Indian cuisine and Mexican cuisine. It is used as an ingredient of curry powder.
Cumin can be found in some Dutch cheeses, and in some traditional breads from
France. In herbal medicine, cumin is classified as stimulant, carminative, and
antimicrobial.
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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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Cardamom pods are aromatic with a citrus perfumed flavoured
flavour. The pods should be crushed lightly, or discard from the pot after
cooking Either crush the pod lightly and discard after cooking, or open and
remove the seeds which can then be used whole or ground. The outer green pod is
not eaten. Cardamom complements - fish, meat, curries, rice, fruit, pastries,
meringue, cream, yoghurt, pickles.
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The nutmegs Myristica are a genus of evergreen trees
indigenous to tropical southeast Asia and Australasia. They are important for
two spices derived from the fruit, nutmeg and mace. Nutmeg is the actual seed of
the tree, roughly egg-shaped and about 20-30 mm long and 15-18 mm wide, while
mace is the dried "lacy" reddish covering of the seed. Several other commercial
products are also produced from the trees, including essential oils, extracted
oleoresins, and nutmeg butter (see below).
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Herbal Remedies
Herbal
Books
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