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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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Caraway seeds are crescent-shaped and around 2 mm long, with five pale ridges. The seed, usually used whole, has a pungent, anise-like flavor. The aroma comes from essential oils, mostly carvone and limonene. Caraway seed oil is also used as a fragrance component in soaps, lotions, and perfumes. The plant looks similar to a carrot plant, with finely divided, feathery leaves with thread-like divisions, growing on 20-30 cm stems. The main flower stem is 40-60 cm tall, with white or pink flowers in umbels. The roots may be cooked like parsnips or carrots. It prefers sun and well-drained soil.
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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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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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