Variety is the spice of life and herbs and spices are responsible for bringing some of that variety to our lives and tables. In the Middle Ages, wars were fought and new worlds discovered in the attempt to find trade routes for spices to preserve and flavor food. Ancient civilizations used herbal remedies to treat their ailments. Herbs and spices are used in making fragrances, cosmetics, decorations, and a host of other products. But the most popular use is in the seasoning of food.
June 10th is Herb and Spices Day and a great time to take a closer look at these magical culinary treasures.
The differences between herbs and spices are mainly ones of locale and use. Herbs are usually grown in the Northern Hemisphere: their leaves, roots, seeds and flowers are used.
Common herbs include:
- Thyme
- Sage
- Parsley
- Basil
- Chive
- Rosemary
- Mint
- Oregano
- Tarragon
- Dill
Spices are normally grown in the Southern Hemisphere; their nuts, seeds, fruits, and bark are used.
Common Spices Include:
- Cinnamon
- Ginger
- Cloves
- Saffron
- Nutmeg
- Cumin
- Mustard Seed
- Pepper
- Nutmeg
- Cumin
Dried herbs are stronger than fresh herbs, so use about twice as much fresh as dried. Store herbs and spices in tightly capped containers in a cool, dry place. Since their flavors fade with age, don’t keep herbs and spices too long, and check them often for freshness.
Bouquet Garni
Bouquet garni, which is French for “garnished bouquet,” is a classic herb mixture used for preparing stocks, soups, casseroles, meats, and vegetables. The traditional combination is parsley, thyme, and bay leaf. I also add marjoram, rosemary, basil, garlic and peppercorns.
Bouquet Garni
Equipment
- For each bouquet, cut a 4-inch square of double-thick cheesecloth
- Kitchen string
Ingredients
- 1 tsp dried thyme
- 1 tsp dried marjoram
- 1 tsp dried rosemary
- 1 tsp dried basil
- 1 tbsp dried parsley
- 1 garlic clove peeled
- 6 peppercorns
Instructions
- Place all ingredients in the center of each square. Gather the sides together to form a pouch, and then secure the bundle with kitchen twine. Leave the string long enough so you can easily remove the bouquet garni from the cooking pot. Store bouquets garni in a tightly closed container in a cool, dry place. Use within six months.
The antioxidants and vitamins found in herbal teas are great for helping fight disease and infections, protect against oxidative stress, and lower the risk of chronic disease. Some of the best immune-boosting herbal teas are elderberry, echinacea, ginger, and licorice root tea.
HERBS AND SPICES THAT CAN BE USED AS TEAS
Chamomile, Lemon Balm, Peppermint, Citrus Peels, Hibiscus, Lemon Verbena, Licorice Root, Nettle Leaf, Spearmint, Ginger, Red Clover, Rosehips, Roses, Cardamom, Cinnamon, Lavender, Thyme, Jasmine, Marjoram, Fennel, and Rosemary.
Tzatziki
Equipment
- Box grater or food processor
Ingredients
- 1/2 English cucumber peeled and finely grated
- 2 cups Plain, full fat Greek yogurt
- 4 cloves garlic micro-grated or pressed
- ¼ cup fresh dill finely chopped
- 1½-2 tbsp fresh squeezed lemon juice plus ½-1 tsp lemon zest
- ½ tsp kosher salt
- freshly ground black pepper to taste
Instructions
- Place grated cucumber in a mesh strainer over top of a bowl and sprinkle with a little salt. Allow to sit for half hour or so. You will want to get as much juice as possible out of the cucumber before adding it to the sauce by either squeezing it by hand or using a cheese cloth.
- Combine the squeezed cucumber, Greek yogurt, lemon juice, zest, garlic, dill, salt and pepper. Mix well and add salt and pepper as needed.
- Cover and refrigerate for at least an hour before serving, but allowing flavors to marry overnight is even better.
Besides Adding Flavor,
Herbs and Spices Have Many Health Benefits
Basil
Basil is full of anti-oxidants and has some anti-microbial effects. It is rich in minerals, vitamin A and iron.
Chamomile has been used as a traditional medicine for thousands of years to calm anxiety and settle stomachs. In the U.S., chamomile is best known as an ingredient in herbal tea.
Cilantro is an herb you either love or hate. It has a compound that appears to kill salmonella bacteria and it has anti-oxidant and anti-anxiety effects.
Cinnamon is known to aid the body process sugar and cholesterol.
Curcumin is the antioxidant in turmeric and is responsible for the yellow color. This spice is linked to reducing risk of diabetes and reduced risk of some cancers .
Garlic is neither an herb or a spice. It is a vegetable from the lily plant, but when dried, garlic is referred to by some as a spice. It is known to be responsible for lowering blood pressure, has anti-viral, anti-bacterial and anti-fungal properties and is rich in Vitamin C. It is a relative to the onion, shallot, leek and chive, (which is an herb). Though spicy and pungent raw, it sweetens with cooking.
Ginger is a palate cleanser. It is also used as an anti-nausea aid and may reduce blood pressure.
Oregano has anti-septic and expectorant effects and is rich in anti-oxidant cancer fighting properties.
Crushed Red Pepper is made from hot dried red pepper, cayenne, and bell pepper. It contains capsaicin, which reduces pain and inflammation and helps improve blood flow.
Paprika is made from chili and bell peppers. It is red in color and is rich in vitamins and anti-oxidants.
Parsley is rich in vitamin K which is needed for good bone health and contains chlorophyll which serves as a great breath freshener. (It is also rumored to be an ancient aphrodisiac).
Jacques’s French Potato Salad
By Julia Child and Jacques Pépine
This salad is light and clean and full of fresh herbs. A wonderful accompaniment to all sorts of summer fare.
This recipe is my favorite ‘go to’ for pork tenderloin. It comes out so flavorful and the texture is wonderful, especially when using a Sous Vide immersion circulator.
Herb-Marinated Pork Tenderloins
Equipment
- Sous Vide immersion Circulator
Ingredients
- 1 lemon zest grated
- ¾ cup freshly squeezed lemon juice about 4-6 lemons
- Good Olive Oil
- 2 tbsp minced garlic about 6 cloves
- 1½ tbsp fresh rosemary leaves minced
- 1 tbsp fresh thyme leaves chopped
- 2 tsp Dijon mustard
- Kosher salt
- 3 pork tenderloins about 1 lb each
- freshly ground black pepper
Instructions
- Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme and 2 tsp salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
- Set Sous vide to 140°FRemove the pork from the marinade and discard the marinade, but leave the herbs that cling to the meat. Sprinkle the tenderloins with salt and pepper, vacuum seal and place in a pre-heated sous vide bath to cook for 3-4 hours.
- When ready to serve, sear tenderloins on the grill and then transfer them to a platter and cover tightly with foil. Allow to rest for 10 minutes. Carve in ½-inch-thick diagonal slices. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
Quick and Delicious Basil Pesto
Equipment
- Food Processor
Ingredients
- 2 cup fresh basil leaves no stems
- 2 tbsp pine nuts or walnuts
- 2 large cloves garlic
- ½ cup extra-virgin olive oil
- ½ cup Parmigiano Reggiano grated
- Kosher salt and black pepper to taste
Instructions
- Place basil leaves, nuts and garlic in a food processor and process until very finely minced.
- With the machine running, slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and pulse a couple of times, just to combine.
Smoked Turkey Salad
Ingredients
- 1 lb smoked turkey breast cubed
- ½ cup good mayonnaise
- 2 tsp freshly squeezed lemon juice or to taste
- 2 ribs celery thinly sliced
- ½ small red onion small dice
- ½ cup pecans toasted and coarsely chopped
- ¼ cup sweetened dried cranberries coarsely chopped
- 2 tbsp fresh sage thinly sliced
- ½ kosher salt and freshly ground black pepper to taste
Instructions
- Gently mix all ingredients in a bowl. Cover tightly with plastic wrap and refrigerate for a few hours before serving. Serve on top of a bed of Romaine lettuce or use as a filling for wraps or sandwiches.
Popcorn Italian Style
Equipment
- Air-popper (optional)
- Food Processor
Ingredients
- 4 tbsp unsalted butter room temperature
- ¼ cup sun-dried tomatoes in oil drained
- 1 clove garlic pressed
- ⅓ cup unpopped popcorn kernels
- 2 tbsp grated Parmigiano-Reggiano
- ¾ tsp dried oregano
- kosher salt to taste
Instructions
- Puree the butter, tomatoes and garlic in a food processor until it forms a smooth paste.Heat a small pan over medium heat and add the butter mixture. Heat until melted down and fragrant, 3 minutes or so. Keep warm.Pop popcorn according to package directionsPour the popped popcorn into a large bowl. While still warm, add the flavored butter, cheese, oregano and salt. Toss to coat and serve.
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