Back then the diversity of textures, flavours [...]]]> As we know, history repeats itself and when it comes to food there is no exception. Culinary habits are becoming more interesting with the reintroduction of ancient grains in to the diet along with salad herbs that haven’t been seen since the sixteenth century.

Back then the diversity of textures, flavours and colours might have come from 50 or more different flowers, leaves, seeds, buds, blanched stems, and even pickled roots.

Following is a list of unusual but delicious salad ingredients you might like to experiment with.

Borage Flowers (Borago officinalis) – Use these pretty star shaped blue flowers to add colour to salads.

Calendula petals (Calendula officinalis) – Sprinkle the petals through a salad to add a mild flavour and vibrant colour.

Chickweed (Stellaria media) – The tender leaves of this lovely herb add a lovely texture to salad greens.

Chive flowers (Allium schoenoprasum) – For a mild onion flavour gently toss the flower petals of chives through salads. Add a mild garlic flavour by using the white flowers of  Chinese chives.

Endive (Cichorium endivia) – A lovely salad green but best blanched or picked young to avoid its bitter flavour.

Garden cress (Lepidium sativum) – In its early stage of growth this herb is usually considered to be “mustard and cress” but if it’s let to grow it becomes a pretty salad green, especially if you want to add a little heat.

Garden pansy (Viola x Wittrockiana) – The pretty flowers of this plant can be used to add vibrant colour to most salads.

Jack-by-the-hedge (Alliara petiolata) – This wild plant has a very mild garlic flavour – chop young tender leaves and add to salad.

Lawn Daisy (Bellis perennis) – Young leaves and flowers can be added to salads; small flowers can be used whole or the petals can be separated.

Meadow crane’s bill (Geranium pratense) – This is a delightful plant that has mild flavoured crimson-veined blue or blue flowers that bloom most of the summer. Add the flowers to salads for colour and flavour.

Mizuna mustard greens (Brassica japonica) – Grows all year when re-sown. The stalk is tasty and both the stalk and leaves have a fresh mild flavour that makes them very useful as a salad green.

Orach (Atriplex hortensis) – Leaves are purple or gold and should be harvested when young and tender to add colour and a mild flavour to salads.

Rape cabbage (Brassica napus) – Grow as a seedling crop and use young leaves to add a mustard/cabbage flavour to salads.

Rose Petals (Rosa species) – Any scented rose petals can be used to add flavour and colour to a salad but remove the white heel at the base of the flower because it is bitter.

Salad rocket (Eruca vesicaria) – Most of us are quite familiar with this herb with its hot spicy flavour. The flowers can be tossed in a salad but be sure to use young leaves as those that are older become quite bitter.

Summer purslane (Portulaca oleracea) – A prolific herb with leaves that add a delicious crunchy and nutty flavour to salads.

Variegated nasturtium (Tropaeolum majus) – This is another well-known salad herb with leaves that add a sharp peppery flavour to salads. The flowers and buds can also be used but have a milder flavour.

Viper’s bugloss (Echium vulgare) – The flowers of this herb are small and are either blue or pink. They contain a sweet nectar and although they have a very mild taste they are an attractive addition to many types of salads.

Winter purslane (Montia perfoliata) – You can cut this herb and it will grow again to give you an almost constant supply of an ideal salad green.

Begin a salad by making the base with leaves that have a mild flavour such as chickweed, summer purslane, lettuce, and dandelion. Next, add small amounts of shredded leaves with sharp or pungent flavours such as nasturtium and basil then add flowers choosing those that have colours that go well together – blue and yellow, orange and yellow, pink and white, or yellow, blue and white. Finally, add small amounts of other culinary herbs such as chervil, thyme, tarragon, parsley, and lemon balm.

Apart from adding flavour and colour to food herbs also have health benefits when used regularly.

They [...]]]> Some time ago I was fortunate enough to be invited to a morning tea at a pretty lavender farm where there is a shop selling all types of products made from lavender including lavender wine. On the menu at the coffee shop were lavender scones…of course I couldn’t resist them.

They were served with vanilla flavoured cream and the combination was delicious. Lavender flowers provide a delightful delicate flavour in foods if they are used sparingly.

Not long after I tried these scones I tried to find a recipe for them but had no luck so I added lavender flowers to my favourite scone recipe and served the scones nice and  hot with vanilla flavoured cream sweetened with a little icing sugar.

2 cups self raising flour

½ teaspoon salt

2 teaspoons lavender flowers

60g butter

¾ cup milk (approx)

a little extra milk to glaze

Grease a scone tray  and sift flour and salt into a mixing bowl. Add lavender flowers . Rub in butter with fingertips then add sufficient milk to form a light dough. Turn out on to a floured board and knead lightly . Roll out to 1cm thickness and cut into shapes or use a small cutter. Place on tray  and glaze with milk. Bake in a very hot oven (450ºF/230ºC) for 10 minutes or until brown and well risen. Makes approx 21.

Fresh lavender flowers can be used to make lavender vinegar and flavour jams while small amounts of dried or fresh flowers can be combined with savoury herbs to add to stews and soups.

Because of their bitter taste lavender flowers aren’t a good choice for crystallised flowers.

]]> http://www.thehomeherbalist.com/lavender-scones/feed/ 2 http://www.thehomeherbalist.com/elderberry-flower-fritters/ http://www.thehomeherbalist.com/elderberry-flower-fritters/#comments Sat, 06 Mar 2010 06:44:18 +0000 Belle http://www.thehomeherbalist.com/?p=1245 These fritters make a delightful and  delicately flavoured dessert, especially when served with double cream or vanilla ice-cream.

12 clusters of elderberry flowers

¼ cup plain flour

1½ cups water

1 egg

Oil for deep frying

Cut the stalks from the flower clusters leaving a small stub. Mix [...]]]> These fritters make a delightful and  delicately flavoured dessert, especially when served with double cream or vanilla ice-cream.

12 clusters of elderberry flowers

¼ cup plain flour

1½ cups water

1 egg

Oil for deep frying

Cut the stalks from the flower clusters leaving a small stub. Mix the flour, water, and egg together in a food processor or blender or if you don’t have these you can gradually whisk the water in to the flour and then the egg.

Heat enough oil to just cover the flowers to 190°C. If you don’t have a thermometer or deep fryer you can test the heat of the oil by dropping in a small cube of bread; if it browns in 1 minute then you will have the correct temperature.

Dip each cluster in to the batter and carefully slip it in to the oil. Cook them until they are golden brown turning them with a slotted spoon. Remove from the oil and drain on paper towel. Sprinkle with a little icing sugar if desired.

This recipe will serve four.

When my husband and I moved on to our 6 acre property [...]]]> Even before I became a medical herbalist I was interested in wild plants not only for their medicinal properties but also for food. Throughout the years I’ve searched for wild plants wherever I’ve lived or been in my travels.

When my husband and I moved on to our 6 acre property it was very overgrown and the only cleared area had been constantly slashed by the previous owner so there wasn’t much in the way of wild medicinal and culinary plants to be discovered. The area that was overgrown was so thick with dried vegetation and cleared timber embedded in dirt that had been pushed up against the trunks of trees that it wasn’t safe to pick my through it.

It would have been a mammoth task to clean it up and the wildlife such as goannas, lizards, skinks, snakes and birds nests would have all been disturbed if not destroyed in the process so we just left it as it was. However, in January last year a careless neighbour lit a fire on a day of extreme fire weather conditions and needless to say a fire tore through our property only just avoiding our buildings thanks to the prompt response of the wonderful and very efficient rural fire brigade.

The clearing of this area on our  property was taken out of our hands and the only wildlife that we could see was affected was a small skink under a piece of partly charred wood; the skink hadn’t been burnt so  must have died from the smoke and fierce heat. It was a sad sight indeed.

After the Rain

To date I have found green amaranth, pigweed (purslane), dandelion, sida retusa, wild tobacco, and another plant that looks very interesting but is yet to be identified. Edible plants from this list are amaranth, pigweed, and dandelion.

Herbalism isn’t all about healing with herbs, it also involves using herbs in everyday life – for cooking, eating, drinking, cleaning, decorating, and so on. There isn’t a day go by that I don’t use herbs for some reason or another and I get great pleasure from gathering wild herbs.

While they are plentiful I’ve been gathering amaranth leaves, pigweed, and dandelion leaves to make a delicious salad. Wash, rinse and chop them then add chopped tomatoes and red onion. Add sea or celtic salt and allow to sit for a little while to let the juice from the tomatoes and onions soak through the salad. It’s so delicious that it doesn’t need any salad dressing.

Now I must get on and mark more assignments but I will post more wild plants as I find them.

Food and medicine can be found right under our noses in our gardens if we only take the time to identify some weeds.

Recently I had to relocate my vegetable and herb garden to make room to build our house. It was a huge task but thanks [...]]]>

Green Amaranth (A. Viridus)

Food and medicine can be found right under our noses in our gardens if we only take the time to identify some weeds.

Recently I had to relocate my vegetable and herb garden to make room to build our house. It was a huge task but thanks to my husband’s help everything was transplanted beautifully apart from several small rhubarb plants.

They failed to grow but in their place a very healthy crop of green amaranth (A. viridus) sprang up. My husband almost pulled them out because he thought they were weeds. Thankfully he checked with me first (as he has learned to do over the years!).

We may not have all of the rhubarb plants from the original garden but in their place we have a plentiful supply of a green pot herb that is also a medicinal herb.

Other edible amaranths include A. caudatus, a. cruentus, a. lividus, and A. powelli. The young stems of these amaranths can be boiled or steamed as a vegetable and while tender they lack fibre. Green amaranth leaves are an excellent substitute for spinach and can successfully replace it in most dishes. They can also be added to salads, stews, soups, and casseroles. Apart from the plant’s use as a vegetable or pot herb, the clusters of nutty edible seeds are certainly worth eating as a raw snack or added to biscuits to give them a mild flavour and crunch. The seeds can be easily harvested by scraping the ripe (reddish-brown) spikes and boiled in a little water to make a simple but healthy porridge.

As for green amaranth’s medicinal properties, the leaves are emollient and have traditionally been used to treat scorpion sting and snake bite, tumours, and to help rid the body of intestinal worms. Many cultures have different uses for the plant but they are not well documented. However, the leaves can be used as a poultice to treat bruises, boils, and wounds.

Weeds can be a nuisance but those I’ve identified have mostly been beneficial to man and animals and well worth allowing to grow in my garden, which isn’t difficult to do if they are kept in control.

A Rose and an Amaranth blossomed side by side in a garden,

and the Amaranth said to her neighbour,

“How I envy you your beauty and your sweet scent!

No wonder you are such a universal favourite.”

But the Rose replied with a shade of sadness in her voice,

“Ah, my dear friend, I bloom but for a time:

my petals soon wither and fall, and then I die.

But your flowers never fade, even if they are cut;

for they are everlasting.”

Aesop’s Fables

In 1885 Baron Ferdinand von Mueller noted that the leaves and flowers of this popular garden plant could be eaten as a replacement for cress and considered it to be -anti-scorbutic (scurvy-curing). Although nasturtium is known more for its culinary uses Europeans use the essential oil made from the plant as [...]]]>

In 1885 Baron Ferdinand von Mueller noted that the leaves and flowers of this popular garden plant could be eaten as a replacement for cress and considered it to be -anti-scorbutic (scurvy-curing). Although nasturtium is known more for its culinary uses Europeans use the essential oil made from the plant as an antiseptic. Unfortunately, its vitamin C content has never been assessed so the plant’s treatment of scurvy has never been substantiated.

A native of Peru, nasturtium was introduced to Europe in the sixteenth century by the Spanish conquistadors after their expeditions to South America. As long ago as 1837 the plant was growing as an ornamental in the gardens of Australian settlers who valued it not only for its hardiness and colourful blooms but also because it was good to eat.

The flower buds and young fruit of nasturtium were and still are pickled in vinegar and spices to make a substitute for capers and the leaves are used as cress, and served as a vegetable or added to salads to give them a peppery flavour.

Nasturtium tastes similar to cresses, capers and mustards because although it’s not related to them  they all share identical oils. In Australia in the 1800s the plant was known as Indian cress, in fact, nasturtium is the old name for watercress, which has the botanical name Nasturtium officinale.

Herb and Nasturtium Blossom Salad

1 kg/2lb mignonette or cos lettuce leaves

¾ cup of chopped fresh parsley, chives, and basil

8 nasturtium blossoms

Wash and pat or spin dry the lettuce leaves, add herbs and salad dressing and toss together. Garnish with the blossoms. Serves 4.

Sunflowers (Helianthus annuus) are a favourite of mine and when my new herb and vegetable  garden is [...]]]> “Bring me then the plant that points to those bright Lucidites swirling up from the earth, And life itself exhaling that central breath! Bring me the sunflower crazed with the love of light” Eugenio Montale

Sunflowers (Helianthus annuus) are a favourite of mine and when my new herb and vegetable  garden is ready to plant I’ll have rows of these happy and bright flowers along each side. I love the way their heads follow the sun. Not far from where I live farmers grow fields of sunflowers for their seeds; when we drive past the farm in the morning their heads are turned east toward the sun and on our return in the afternoon they have followed the sun and are facing west.

Do you know that their petals can be added to salads and a decoction of the seeds can be taken as a tea to relieve dysentery, coughs, and inflammation of the kidneys? Eating sunflower seeds is said to remove radiation from the body; a woman researcher in the Soviet Union, Dr Dr. A. A. Rubanavskaya, used sunflower seeds to bind and eliminate radiation from the system.

First cultivated around 3,000 years ago by the American Indians, this beautiful large flower is dedicated to the Greek sun god, Helios. Because of their colour and appearance they’ve continually been associated with the sun. In the fifteenth century sunflowers were used to crown the heads of Aztec sun priestesses who also carried them in their hands and even wore gold jewellery adorned with sunflower motifs. They became popular in Europe after they were introduced by Spanish explorers  in the sixteenth century and in Russia large scale cultivation began that resulted in the seeds being offered in large bowls at railway stations and sold on street corners.

Every part of this remarkable  flower can be used. The Chinese have cultivated the plant for thousands of years and have used it for making coarse ropes, as a moxa in acupuncture, and in the making of silk.  Because the pith is one of the lightest substances known it is used in scientific laboratories but one of the plant’s most interesting uses is its ability to absorb water from the soil. So successful is this process that the plant was used in the reclamation of marshy lands in the Netherlands.

Cultivation

 Grow in full sun and any well drained loamy soil. Sow seeds in their shell in spring and avoid planting near potatoes otherwise their growth becomes stunted. Place seedlings or thin plants to 30 to 45 cms apart ( 12 to 18 in). Harvest leaves and flower buds as required, and stems in the autumn. Cut flower heads when they droop and hang until the seeds fall.  Preserve by drying the leaves and seed; petals wont’ dry well so use while fresh.

Uses

Sunflowers can be grown as a windbreak or an attractive focal point in the garden such as a central ciruclar bed or background. Shell and eat the kernels roasted or raw; make nibbles or a snack by browning 25 g (1 oz) of seed in 2.5 ml (1/2 tsp) oil, drain well then toss in salt. Sprout seeds and when they’re about 6 mm (1/4) long add to salads and sandwiches. Raw buds can be eaten in salads or steamed and served like globe artichokes.

Grow sunflowers near the house to drain wet ground or help deter rising damp. Flowers can boiled and used as a yellow dye, and whole seeds fed to chickens will increase egg laying. Ashes from the burnt plant can be used as potash fertilizer. The pressed oil contains Vitamin F, which  is very beneficial for the skin so use it in home-made skin care products.

To treat the above conditions eat a handful of seeds or boil for 20 minutes and take as a tea, alternatively take 15 drops of sunflower seed oil three times a day.

Magical Properties

Use for protection and fertility. Grow flowers in the garden to bring blessings of the Sun. For help with conception women often eat the seeds during the waxing moon.

Parts Used: Seed

Temperament: Hot

Planet: Sun

Element: fire

This is not a blend of spices as most people think; it’s a single spice with a combined flavour of nutmeg, cloves, and cinnamon hence its name.  The spice comes from a tropical evergreen myrtle tree native to Central America and the West Indies.  Use it to flavour [...]]]> Allspice (Pimenta officinalis)

This is not a blend of spices as most people think; it’s a single spice with a combined flavour of nutmeg, cloves, and cinnamon hence its name.  The spice comes from a tropical evergreen myrtle tree native to Central America and the West Indies.  Use it to flavour fruit desserts, puddings, biscuits, cakes, beef, stews, pot roasts, pies, and vegetables such as sweet potatoes, red cabbage and pumpkin.

Anise (Pimpinella asisum)

Also known as aniseed, this graceful, feathery herb produces small seeds that are crushed and used to flavour curries, cream cheese, cakes, apple pies, breads, apple sauces, creams, liqueurs, and of course confectionery such as aniseed rings and bulls-eyes.

Balm or Lemon Balm (Melissa officinalis)

Use the fresh and finely chopped lemon flavoured leaves of this hardy perennial herb in white fish sauces, mayonnaise, sauerkraut; poultry, pork, chicken, fish and egg dishes; vegetable and fruit salads; custards; tea, iced tea, fruit punches, wine punches, and fruit drinks.  Combine in vinegars with other herbs such as tarragon.

Basil (Ocimum basilicum)

The flavour of this well-known annual herb has been likened to a combination of cloves and mint.  Unlike other herbs the flavour of basil gets stronger with cooking so use with care.Use fresh or dried leaves in tomato dishes such as soup, pasta sauces, and tomato juice; add to egg and cheese dishes, sausage mixtures, salad dressings, salads, meat, chicken, soups and fish.  Add to bland vegetables.

Bay Leaf (Laurus nobilis)

Bay leaves are strong so use them sparingly in game, fish, meat, soups, stuffing, poultry, sauces and marinades.  Add the slightly bitter yet aromatic leaves to cooking water to give a subtle flavour to bland vegetables such as carrots, potatoes, eggplant, and chokos.  Use one leaf or less per six to eight servings.

Borage (Borago officinalis)

Also known as ‘Herb of Gladness’, borage has beautiful bluish-lavender star-shaped flowers, which are used in salads, as a garnish in iced drinks such as punches, or in candied form as decorations on cakes and desserts.  The refreshing flavour, similar to cucumber, is not retained when the leaves are dried so for culinary purposes use the fresh plant.  Use the young, tender leaves in fish sauces; yogurt dishes, salads, cold drinks, and cooked as a vegetable as you would spinach. Because this annual herb is usually unavailable from suppliers you will need to include it in your kitchen herb garden.

Chili Powder(Capsicum frutescens)

This is a blend of several varieties of dried powdered Mexican chili peppers with most blends containing other spices such as oregano, coriander, and cumin.  Use the powder in chili dishes, to give sauces a zing, and any dish that requires a boost of flavour.  Use as much or as little as you wish, depending on the amount of ‘chili heat’ you require.

Chives (Allium schoenoprasum)

This herb is so versatile that it adds flavour to many savoury dishes.  It can be used fresh or dried so even if you don’t have a place to grow it, it is readily available in dried form and retains its flavour well. Use in salads, egg, potato, and yogurt dishes and add to sauces.  It is a great companion for cheese dishes.

Cinnamon (Cinnamomum zeylanicum)

This delightfully aromatic spice comes from a small, tropical, evergreen laurel tree.  The dried inner bark is peeled off and as the pieces are drying they curl into the familiar quills, which are easily purchased from supermarkets and herb suppliers.  The quills are ground in to a powder and are used in baked sweets, some meat and fish dishes and cooked fruit such as stewed apples.  Use the quills in teas, pickling liquid, and to spice punches.

Cloves (Syzygium aromaticum)

The clove tree is a beautiful evergreen from which the spicy flower buds are harvested and dried. Cloves can be used in the whole flower bud form in marinades; hot, spicy drinks, stewed fruits, and pickling liquids.  Use the ground spice in some meat dishes, curries, pies, breads, cookies, spice cakes, fruit cakes and fruit dishes.

Coriander (Coriandrum sativum)

Both the seeds and the leaves of this pretty plant can be used to flavour food.  Dried seeds have a flavour similar to a combination of sage and lemon peel and are used in marinades, pickling liquids, hot spiced drinks, soups, sauces and vegetable dishes.  The ground herb can be used in breads, pastries, puddings, fruit sauces, chili sauces, cream sauces, tomato chutney, curries, apple pies, biscuits, cakes, and marmalade and the fresh lower leaves in sauces, stews, poultry and meat dishes; salads, curries and garnishes.

Cumin Cuminum cyminum)

The whole and ground seeds are used in cabbage and sauerkraut dishes; cheeses, pasta and barbecue sauces, curry and chili powders, egg and some potato dishes.

Curry Powder

The powder, depending on the manufacturer, is a blend of various quantities of various spices such as cloves, coriander, cardamom, cayenne, dill, cumin, pepper, turmeric, ginger, mace, and fenugreek.  Apart from curries the powder can be used to flavour dips, chutneys, relishes and cheese dishes.

Dill (Anethum graveolens)

This herb has a characteristic pungent flavour that is evident in the seeds and leaves although it is less pronounced in the leaves.  Use both the leaves and the seeds for fish, sour cream dips, sauces, cream cheese, cheese, soups, eggs, poultry, sauerkraut, salad dressings, and salads.  Leaves are a delightful addition to foods that are light coloured such as white sauce and cheese dishes.  They also make an attractive garnish.

Fennel (Foeniculum vulgare)

With a flavour of licorice similar to anise but weaker, fennel goes well with any fish dishes, especially oily fish like mackerel because it aids digestion.  Another purpose for using fennel with fish is to add to poaching liquid because it will help to keep the fish firm.  Use the whole seeds for apple pie, biscuits, bread, bread rolls, and cakes; and use the leaves for sauces, salads, and soups.

Garlic (Allium sativum)

Most of us are familiar with garlic, which is usually used to flavour meat dishes by rubbing a freshly cut clove over the meat or inserting slivers of the clove in to small cuts made all over the meat.  It especially goes well with lamb – insert leaves of rosemary with the garlic in to small cuts.  A whole corm of garlic can be baked in the oven (moderate temperature) until it is soft.  Squeeze out the soft pulp and spread it on toast; it has a delicious flavour and is not overpowering at all. Garlic is a huge favourite in Mediterranean cooking and has many uses including flavouring oils, added to dressings, sauces, pasta dishes including pasta sauce.

Ginger (Zingiber officinale)

This popular spice comes from the root of a beautiful tropical lily, ginger, and has many culinary uses for western and Asian dishes.  When using fresh ginger it is best to grate it or peel and slice it thinly before adding to salad dressings, stews, stir-fries, and sauces.  Use ground ginger in cakes, biscuits, gingerbread (of course), curries, pies, sausages, and some Mornays.  Fishy odours can be removed by rubbing fresh ginger on the fish.

Horseradish (Armoracia officinalis)

An ingredient in many sauces, horseradish is an old favourite that is popularly used as a meat condiment which can be prepared by grating the fresh root and combining it with lemon juice or vinegar.  Horseradish sauce goes very well with oily or smoked fish, and roast beef. The young leaves can be added to salads, and the grated fresh root can be added to coleslaw, cream cheese, avocado fillings, mayonnaise, and pickled beetroot.

Lemon Verbena (Aloysia triphylla)

This delightful herb has fresh lemon-flavoured leaves, which are used in custards, fruit salads, jellies, and as a garnish, especially in iced drinks. The leaves are best used fresh so add this lovely plant to your herb garden.

Mace (Nutmeg tree-Myristica fragrans)

Most of us are familiar with the appearance of the whole nutmeg, which is the kernel inside the seed of the tropical nutmeg tree but few know that mace is a spice that comes from the lacy dried outer covering of the seed.  The flavour of mace is similar to nutmeg but stronger.  It can be used in whole or powdered form just the same as nutmeg: biscuits, cakes, stewed or cooked fruit, puddings, and desserts as well as in savoury dishes when it is usually combined with other herbs and spices such as bay leaves, onions, and cloves.

Marjoram (Majorana hortensis)

Although marjoram has a lovely sweet, sage-like flavour it’s a dominant herb and should be used sparingly to season vegetables, meats, legumes, and poultry. Like oregano and basil it goes especially well with tomato dishes including Italian favourites, lasagna, pasta, and pizza dishes. Finely chopped fresh leaves are great in salads and for some reason the herb makes heavy foods such as goose, duck, and pork seem lighter.

Mints (Mentha species)

Spearmint and peppermint are generally used to flavour food but other mints such as apple, orange, and pineapple mints go well in drinks and fruit dishes. You can use fresh or dried mints with cream cheese, zucchini, lamb, salads, peas, coleslaw, as a garnish for cold drinks, and in mint sauce. To make a delicious mint sauce place fresh or dried mint leaves in a small heatproof jug, add sugar to taste and a little boiling water. Stir, cover and let stand for about thirty minutes then add malt vinegar to the required strength, stir and serve with lamb – delicious!  Use quantities to suit your own taste, I like the mint and vinegar to be quite strong.

Mustard (Brassica nigra and B. hirta)

Most are familiar with the mustard preparations we use as condiments with meat but did you know that apart from adding flavour they also stimulate the appetite? The condiments are made from the dried powdered seeds of white or black mustard mixed with water, wine, or vinegar. The dried powder can also be used as a spice to flavour savory dishes and the whole seeds from white mustard are used to season pickles, salads, vegetables and sauces while the white mustard leaves can be cooked as a vegetable or used in salads.

Nutmeg (Myristica fragrans)

This much favoured spice is the dried kernel from inside the seed of the tropical evergreen nutmeg tree and is used to flavour many types of dishes including fruit pies, desserts, cakes, cookies, stewed fruits, milk drinks, and some savoury dishes. Pre-ground nutmeg keeps quite and well gives a lovely flavour when added to the above dishes but to obtain the best possible flavour from the spice keep whole nutmegs in the kitchen and grate as needed.

Oregano (Origanum vulgare)

Oregano is wild marjoram, the parent stock from which garden marjoram was derived. It looks very similar to marjoram but has a stronger flavour. A popular ingredient in Italian, Mexican, and Spanish dishes the herb can also be used for the same foods as marjoram.

Paprika (Capsicum frutescens)

A spice from the dried ripe pods of the mildest and largest variety of capsicum shrubs, paprika is used to flavour and colour goulashes and many bland and savoury dishes. There are different varieties of paprika with the best coming from Hungary so the pungency and quality of the spice can vary.

Parsley (Petroselinum sativum)

This easy to grow herb is an old favourite that is used to flavour and garnish many dishes.  Eating a sprig of parsley between courses is said to freshen the palate so the taste of the following course is not confused with the previous one.  Use parsley in meat, chicken, egg, cheese, fish, Mediterranean dishes, sauces, and vegetable dishes.  Parsley is not a dominant herb so adding it to these dishes enhances the flavour of the food rather than giving them the flavour of the herb.  It softens the strong odour of vegetables such as garlic and onions and combines well with other herbs…parsley, sage, rosemary, and thyme are not just words in a once popular song.

Pepper (Piper nigrum)

A bit like salt, not many of us usually like to eat food without it and like nutmeg pepper is best used freshly ground to obtain the full flavour.  Peppercorns are the dried berries of a tropical vine and are either white or black depending on when the fruit is picked.  Black peppercorns come from the dried and cured underripe berries, and the white peppercorns are the dried ripe berries which have had the dark outer shell removed.  Both varieties of pepper enhance all savoury dishes. Although white pepper is not as strong as black it has a more aromatic and finer flavour and is generally preferred in light-coloured sauces.

Poppy Seed (Papaver rhoeas)

Contrary to popular belief the little dark poppy seeds we are so familiar with don’t come from the opium poppy instead they are the seeds of the corn poppy.  They are used in cakes, canapés, sweet vegetable dishes, fruit salads, and as topping on breads, biscuits, rolls, and cakes.

Rosemary (Rosmarinus officinalis)

Like marjoram, rosemary is a dominant herb and should be used sparingly to flavour lamb, beef, fish, Mediterranean, chicken dishes, and some vegetable dishes. It can be used fresh or dried and has a pungent flavour that has been described as sweet but savoury, and similar to pine.

Safflower – also known as Mexican Saffron (Carthamus tinctorius)

Although this herb is not related to saffron at all it makes a fine substitute and costs much less than the real thing.  The powdered dried orange-red florets are used to flavour and colour the same dishes that saffron is used for.

Saffron (Crocus sativus)

Obtained from the dried red stigmas of the Crocus flower, saffron is the most expensive of all spices so it’s fortunate that only very small quantities are needed to add flavour, aroma, and colour to rice, fish, cheese, and chicken dishes, shellfish soups, bread, cookies, puddings, pastries, confectionery, liqueurs, and cakes. Depending on the quality of saffron, it’s recommended that 100 to 500mg of the spice is needed to flavour and colour a dish for 4 to 8 people.  It takes approximately 220,000 Crocus flowers to produce a kilogram of Australian saffron.  Apart from it’s culinary uses, the spice also has medicinal properties and helps to aid the digestion of rich foods, such as pork, goose, and duck dishes.  It has the most delicate flavour of all spices and is a favourite among chefs who revere it for the golden colour and beautiful flavour it gives to such a large variety of dishes.

Sage (Salvia officinalis)

Although sage is an old favourite with a variety of culinary uses it’s a very strong herb that can become bitter with long cooking so it needs to be used with care. The fresh leaves have a delicate minty flavour while the dried lives are aromatic and pungent. It not only gives a lovely flavour to food it also aids a number of digestive problems so its use as a culinary herb is a viable one. Sage seems to make fatty fish and meats seem less heavy so when using it for this reason place leaves on top of dishes such as pork, duck, eel, mackerel and goose. Another way to use it for this purpose is to add it to accompaniments such as stuffing and sauces or to the cooking liquid. Use the herb to flavour omelets, stuffing, and cheese, poultry, meat, and fish dishes. Pineapple sage and Clary sage can be used for similar purposes.

Tarragon (Artemisia dracunculus)

Most of us have heard of tarragon vinegar, which is a way of preserving the fresh leaves until needed. Fresh, dried or the leaves preserved in vinegar can be used to flavour salads and sauces, and egg, meat, fish, and poultry dishes. Tarragon vinegar is delicious when tossed through salads. It’s a very important herb in French cooking and no self-respecting chef would prepare béarnaise sauce without it. The herb has a slightly bitter, sweet licorice flavour.

Thyme (Thymus vulgaris)

This is another important herb used in French cooking to flavour meat, fish, stuffing, poultry, cheese and egg dishes, vegetables, vegetable juices, and salads. It not only stimulates the appetite but aids in the digestion of fatty foods that include goose, duck, sausage, fatty fish, and pork. Use thyme with care because it’s a strong herb with a clove-like pungent flavour.  To flavour desserts, fruit drinks, and salads use the fresh leaves of lemon thyme (Thymus citriodorus).

Turmeric (Curcuma longa)

A member of the ginger family, turmeric has a bitter, gingery taste so needs to be used sparingly. It’s sometimes used as an inexpensive substitute for saffron but is mostly used in small amounts to give a golden colour to curries, pickles, mustards, mayonnaise, chutneys, relishes, and sauces. The dried root is used.

Vanilla (Vanilla planifolia)

A culinary favourite, vanilla is derived from long pods that grow on a perennial tropical orchid vine native to Mexico and Central America. The pods are fermented and cured for six months to develop the flavour before they are ready for the market. Vanilla extract is obtained by macerating the cured pods in an alcoholic solution. To make your own essence or extract keep a dried vanilla pod in a little brandy – the flavour will improve over time. Use it as you would use vanilla essence and always have a supply on hand by having several extracts on the go at once. Scraping the dark flesh from the inside of the dried pod or bean produces a more pure vanilla flavour than the essence, however, the essence works very well and is easy to purchase and use.