Cooking with culinary herbs and spices makes for delicious foods that have a higher concentration of these nutrients than do foods without these additions. Culinary herbs and seasonings can enhance the flavor of a dish while also adding valuable health benefits. They can be used to spice up a salad, to make fish more aromatic, to impart a flavor to poultry or pork chops, or to give a less spicy flavor to beans. In fact, some people believe that flavor is so important in culinary dishes that it is better to use raw herbs instead of spice rubs or marinades.
Herbs and spices differ from other garden plants in that they grow easily from seed and are less expensive than most garden vegetables. A number of herb species are so hardy that planting them from seed is the only way to ensure that they will grow and produce good quality fruits and vegetables. Culinary herbs and spices have a wide variety of uses and cooking techniques. Some of the most common herbs are: basil, dill, mint, lemongrass, parsley, Rosemary, thyme, oregano, ginger, garlic, sage, summer savory, and thyme. Many of these herbs can be grown in the kitchen garden all by themselves except for the sage and garlic chives.
All culinary herbs and spices come from one family of plants called the Lamiaceae, of which lemongrass, coriander, mint, lemongrass, saffron, and cardamom are the most familiar species. All of these plants have fleshy stems and leaves, as well as small green capsules containing volatile oil. The flowers and roots are enclosed in a thin skin which grows from the base of a flower up to the time of fruit. The aromatic oils of the leaves and stems are transferred to the flowers when the plant is in bloom. The flowers and leaves have to be taken off before the spices are used in recipes.
Culinary herbs and seasonings vary greatly in taste, aroma, texture, and popularity among various cuisines. Culinary herbs are most often used as seasonings and ingredients in soups, stews, salads, and sauces. The most commonly used herbs are basil, dill, anise, and cumin. Although there are many more, their main usage is as additives to the above mentioned vegetables.
All culinary herbs have a medicinal value, but some are more medicinal than others. Anise tastes bitter, but its medicinal effects are quite beneficial. Anise has an anti-inflammatory effect and helps to relieve gastrointestinal disorders. It is also excellent as a digestive aid, aiding in bowel movements and helping to prevent constipation.
Most culinary herbs are not easy to grow at home. Basil, for example, is very delicate and requires constant attention. The culinary herbs and spices that come from plants have to be seeded prior to use, and then must be either stored in dry weather or transported in water. Many of these herbs are best cultivated in sunny, dry climates. A small window box is often sufficient for growing herbs for culinary use.
Some culinary herbs can be used as both food additives and as a spice to add to a dish. Ginger, for example, can be used fresh or preserved in jams or jellies. Rosemary is best grown in the southern United States and can withstand cold climates. It should be harvested at the end of the summer or winter, because it will not grow back. Clove buds are sometimes used fresh in dishes or added to marinades.
Culinary herbs and spices are not only for cooking; they also make excellent accompaniments to medicinal preparations or can act as therapeutic herbs for medical problems. For example, ginger has many medicinal qualities and can be used as a digestive aid, a remedy for sore throat, a natural antihistamine, and an anti-inflammatory. In addition, Sri Lanka cinnamon has been shown to lower blood sugar levels and has some medicinal qualities.