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Top Spices, Roots and Edible Flowers – Are You Missing Out on Them?
Oftentimes people are surprised when consulting a spice / herb chart
to discover that many seasonings they take for granted have medicinal
qualities or that something like licorice root,
often perceived as
a candy, will treat sore throats and has anti-viral properties. In
addition, there are edible flowers that are not only tasty but can
have specific health benefits. An introduction to flavorful and healthful
spices, roots, and flowers will assist any cook and budding herbalist
in making more informed decisions for cooking and for stocking the
natural medicine chest.
BASIL
The most common herb for recipes, basil is best used when fresh and
added to a dish at the last possible moment to prevent the heat from
destroying the herb’s flavor. Cuisines from the Mediterranean
and Thailand employ a large amount of basil and it is a primary ingredient
of Italian pesto sauce. It is also effective with strawberries, raspberries,
plums.
In terms of its medicinal qualities, basil enhances memory and calms
and strengthens the nervous system. It has expectorant qualities for
the throat and lungs and basil juice will treat ear aches and fungal
infections. An infusion or tea made from basil leaves settles gastric
distress.
Basil can be stored for brief periods in the refrigerator in plastic
bags or for longer time frames in the freezer. Fresh leaves can also
be stored in a jar with a pinch of salt and a protective covering
of olive oil. Dried basil tends to lose its flavor and to taste more
like coumarin.
BAY LEAVES
Although not often used as a single spice in a dish, bay leaves have
the ability to bring other flavors together and to enrich their interaction.
When mixed with parsley and thyme, bay leaves create Bouquet Garni,
a classic herbal mix normally used as a tied, fresh bundle which is
then removed at the end of the cooking process. Bay leaves are appropriate
for all kinds of meats (including fish), vegetables, soups, stews,
and sauces.
Medicinally bay leaves are used as an infusion to relieve intestinal
gas and bloating. Some herbalists prescribe the tea for the relief
of arthritis. Essentially bay is an anti-inflammatory with analgesic
properties. (Some evidence exists to suggest that bay may also be
an antioxidant.) The variety of bay normally used for cooking (Bay
Laurel, Laurus nobilis) does not have any known side effects although
some individuals may experience an allergic-like skin reaction. If
this occurs, discontinue use.
Bay leaves have an intense flavor that diminishes as the dried leaves
age. Your supply of fresh basil leaves should be renewed every few
days. Crinkle the leaves before adding them to a dish. Many cooks
simply add a bay tree to their garden or plant one in a pot on the
patio. Bay trees will grow upward to heights of as much as six feet
and the boughs are lovely in holiday boughs and wreaths.
CARAWAY
Normally caraway seeds are added to recipes to impart a pungent flavor
not unlike anise. Caraway seeds are used in liquors, casseroles, and
as a bread spice (for instance in rye breads). The cuisines of Scandinavia
and Central Europe in particular make good use of caraway seeds.
In their medicinal usage, caraway seeds and oil treat stomach problems
and intestinal gas. Use up to four cups of caraway tea a day for adults
and 1 to 2 teaspoons four times daily for infants with colic. (For
children take an ounce of the seeds, bruise them, and steep in cold
water for six hours. Sweeten with honey or sugar and then administer.)
Caraway seeds can also be mashed and wrapped in a warm cloth, which,
when held against the ear will relieve earaches.
The oil in caraway requires curing by natural air drying because of
its volatility. Caraway seeds will last in storage approximately one
year and then should be renewed. The fresher the seeds the better
their flavor and the stronger their medicinal effectiveness. To cultivate
the seeds, cut the plants at ground level and hang them upside down
in small bunches until dry at which time the seeds can be shaken out
and stored in airtight containers.
MARJORAM
The flowers and leaves of the herb marjoram can be used as seasoning
in a variety of meats including sausage blends. It works well in stuffing
and breads and can be an ingredient in salad dressing and pickling
mixtures. The flavor is mint-like with some degree of underlying bitterness.
Used as an essential oil, marjoram balances and soothes. It will lower
blood pressure and ease both respiratory problems and stomach upsets.
Marjoram will also help to alleviate headache pain.
Fresh marjoram leaves may be frozen to maintain maximum flavor and
effectiveness. If you would rather dry the leaves, spread them out
on a screen or hang them in bundles in a dark and dry area. When the
leaves are thoroughly dry they can be placed in airtight jars.
MACE
Mace is actually a part of the spice nutmeg. The bright red, lacy
outer covering or shell of nutmeg is called mace. When removed and
dried the resulting “blades” of mace have a slightly more
delicate but pungent flavor than nutmeg although the two can be used
interchangeably. Mace blades may either be sold whole or ground into
a powder which is often used to flavor clear soups. If the whole blades
are used they should be removed before serving. Mace can be used to
flavor fish, cheese, vegetables (especially spinach, carrots, and
potatoes) and works well in chutney. Mace is an especially excellent
compliment to chocolate and cherries.
For medicinal applications mace will ease gastric distress and gas.
Approximately one tablespoon of mace can be infused in boiling water.
Strength may vary according to what the individual can tolerate as
this is a strong herb. Some people may experience runny sinuses, burning
eyes and even diarrhea and use of mace should be discontinued if any
of these side effects occur.
Since both fresh nutmeg and mace are the best for flavor and additional
benefits, these spices should be placed in clean, air-tight jars and
kept in a dark, cool storage area. As with any herb, your store of
mace should be replenished every few months. Herbs lose their flavor
as they age.
Don’t Ignore Useful Roots
Utilizing and processing spices for cooking is fairly simple, but
using roots or other herbs that are normally most beneficial as oil
may present unique problems. If you plan to extract your own essential
oils, distillation equipment will be required. Normally processes
of steam distillation are employed. You may want to check with your
local plant nursery or health food store to see if there is a collective
herb garden in your area that will allow you to use their equipment
for a fee or will process your herbs for you.
Having said that, there are a number of roots on the spice / herb
chart that have especially beneficial properties including valerian,
angelica, licorice ginger and common table beets.
VALERIAN
ROOT
Valerian root herb has long been recognized as an effective tranquilizing
and sedative agent that can be used safely without the “hangover”
common in prescription sleep or anxiety remedies. The root of the
plant can yield oils and salves or be dried for use in teas or packaged
as capsules.
In addition to its calming and sedative properties, valerian has proven
useful with such conditions as peripheral neuropathy, shingles, sciatica,
and epilepsy. It will also soothe digestive issues, relieve gas, and
aid with muscle cramping. Although women who are pregnant or breast
feeding should avoid the use of valerian, it is otherwise safe for
intermittent use as required. Normally one to two tablets are used
or as an oil, one teaspoon. There are no known drug interactions with
valerian.
If you are growing your own valerian, it will be two years before
the roots are ready for use. The roots are harvested in the fall.
Wash thoroughly and clean off any straggly growth. Put the roots someplace
warm and well ventilated. The roots should be dried as quickly as
possible but external heat sources should used cautiously and at a
setting of no more than 104 degrees. When the roots are thoroughly
dry, place them in a plastic bag in a cool, dark place until ready
to use.
ANGELICA ROOT OR DONG QUAI
Angelica root has anti-inflammatory, antispasmodic, and pain relieving
properties. In both Europe and China it is used for arthritis. Angelica
root can cause sun sensitivity and diarrhea. Because it balances estrogen
levels in the body and stimulates ovulation, it should not be used
by pregnant women or nursing mothers. Additionally, angelica is a
blood tonic, possessing good quantities of iron, vitamin B12, and
vitamin E. Since it does thin the blood, it should not be taken by
menstruating women or by anyone taking a prescription blood thinner
or similar medication.
Home grown angelica can be preserved in a number of ways including
candying, baking into breads, brewing into liqueurs, or processing
as jams. Consult an herbal cookbook for the method that will best
serve you. In health food stores angelica or dong quai can be purchased
in pre-processed tablet form.
LICORICE ROOT
Licorice root has been used for stomach ulcers, sore throats, and
coughs and has long been popular as a sweet drink, a candy, and a
flavoring for liqueurs and alcoholic beverages such as vodka. It has
anti-viral and anti-inflammatory properties and will regulate estrogen
levels and balance glucose levels in the body. Licorice is also a
natural laxative. Anyone using licorice should be aware that it causes
the body to retain sodium and lose potassium thus potentially causing
high blood pressure. If taken with a diuretic, licorice can cause
serious hypertensive problems.
Although almost all licorice used today is purchased from commercial
sources, homegrown licorice root can be boiled until most of the water
is evaporated thus producing an extract. If dried and compounded into
a powder, licorice can be infused as a tea and used medicinally. If
drying licorice, thoroughly clean the roots and place them in a well
ventilated, warm area.
GINGER ROOT
Juicy, young ginger roots are so mild to the taste that they are often
eaten as a snack after being pickled in sherry or vinegar. Potent,
older ginger roots are used to disguise unpleasant odors like those
associated with mutton or some seafood. In the United States the use
of ginger is normally confined to sweet candies, cookies, breads,
or drinks. Ginger for culinary purposes is best used fresh, grated
straight from the root or cut into small chunks.
For medicinal applications ginger is a recognized remedy for motion
or “sea” sickness and other kinds of nausea. It is available
in powder-filled capsules for this purpose. Also an antioxidant, ginger
is used by some herbalists for treating colitis, bronchitis, and arthritis.
Some studies even suggest ginger as an agent to lower cholesterol
and to thin the blood, properties that would make it an appropriate
supplement for heart patients.
The best way to store fresh ginger is in the vegetable crisper of
the refrigerator in a paper bag. The roots will keep for weeks this
way. If storage for longer periods is necessary, cut the roots into
pieces and put them in a jar covered with sherry.
You should be able to grow your own ginger by purchasing the roots
at your local grocery store. You want them to have “eyes”
just as a potato would. Plant the root in a pot with warm moist soil
(approximately 80 degrees). When you begin to see new roots sprout,
move the pot to a sunny location. Once the plant is well established
it can be transferred to your garden in rich, composted soil.
BEET ROOT
Beet root (also known as the table beet), a red root herb, is recognized
as a common root vegetable but few people know that dating as far
back as the days of the Romans, beets were thought to help with fevers
and constipation. Because beets are rich in boron, they are said to
be an aphrodisiac. They are good for all aspects of the digestion
and also strengthen the blood.
When beets are harvested they can be cooked and eaten with butter,
pickled as a condiment, used raw in salads, or employed as an ingredient
in stir fry dishes. Unlike many other roots, because beets are recognized
by Americans as a common vegetable, people tend to know what to do
with them and do not realize they have healthful properties as well
as a good taste and an appealing red color.
Continue to : Flowers Offer More than Table Decorations
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