Upload
varun-kumar
View
150
Download
2
Tags:
Embed Size (px)
Citation preview
Herbs and HorticultureSome of the oldest horticultural writings are
about herbs (2700 BC)Many herbs in medicinal uses from early timesHerbal folk remediesFragrance (potpourri)- early air freshenersVinegars and saucesFlavoring agents- used early to flavor bad
foods.Popular in design and cottage gardens
(kitchen gardens)
Herbs and SpicesIntroduction What is an herb?
A plant of which the leaves, or stems and leaves are used for food or medicine, or in some way for their scent or flavor This definition excludes plants used solely for food Excludes plants used for decorative or utilitarian purposes
How does an herb differ from a spice? A spice is the dried seed, bark, or root of a plant Are generally grown in the tropics
Culinary Herbs: Herbs used in flavoring foods and beverages
Pronunciation:Herb (the ‘h’ is sounded) erb (the ‘h’ is silent)
Both are correct. The oldest form of the word is erb but in England and English speaking nations, the herb pronunciation is usually used.
Herbs In Our DietHerbs were originally used in cooking less for their
flavor than for their digestive and preservative properties.Anti-bacterial properties were important for preserving
food before refrigeration.Herbs can provide nutrients and vitamins.
Herbs in Our DietUsing herbs in cooking- in
the beginning:Start slowly using herbs with
careEach herb has its own subtle
and individual flavorEach herb’s flavor
compliments a particular companion food Basil with tomatoes Rosemary with lamb
Spice MixturesOften release a rounded flavor into a dishOften reflect the flavor of a region An example of a classic combination of herbs
Bouquet garni: 2 sprigs thyme 2 sprigs marjoram 1 bunch parsley stalks 1 bay leaf
Ways To Use Herbs in CookingTeasMarinades or sauces for meat, poultry, and fishAdd herbs to vinegarHerb butters, cheeses, and stuffingsHerbs can be widely used as garnishes
What gives herbs their flavor?Compounds produced by certain plants known
as ‘essential oils’ ie many properties of oilsSoluble in waterVaporize or volatilize to produce aroma (flavor)Concentrated when driedCan be changed or destroyed with improper
drying/preservation
Herbs That Can be Grown in GardensBasilCarawayMintsChivesCilantro and CorianderDillLavenderOreganoParsleyThymeRosemarySage
Herbs can be
annuals (basil, ci lantro, dil l , parsley)
biennials (grown as annuals) parsley
perennials ( lavender, rosemary, sage, tarragon, mint)
Perennials can be propagated by
cutt ings (rosemary, sage, tarragon)
division (chives, mints, sorrel)
Grown for essential oils that are produced in the leaves. Most are native to hot, dry locations (Middle east) and produce well in hot, dry locations with minimal care.
Herb Garden: Usually located close to the house (for immediate use). Usually consists of a number of herbs planted together
Herbs in Containers: Can be cultured in pots indoors or outside in larger containers.
Can involve elaborate designs for form, texture, and color
Fresh Herbs: Used in cooking immediately after cutting
Dried Herbs: Dried slowly to preserve the ‘essential oils’ which are the general flavor compounds. Dried herbs have more concentrated flavors (requires less). Usually 1:4 as a guideline for dried vs fresh
Freezing Herbs: Can be readily frozen to preserve the essential oils but retain the characteristics of fresh herbs. Use within 3-6 months. Store in a solid container to prevent contamination of other foods in the freezer.
Most herbs are dried naturally (protecting them from dust and dirt). Cover in cheesecloth or dry in vented paper bags. Separate leaves from stems and other debris later.
Herbs in Ethnic Foods
French: chervil, thyme, parsley, marjoram
Italian: oregano, parsley, garlic, basil
Afr ican: cumin, coriander, fennel
Spanish: basil, parsley, garlic, rosemary
Caribbean: marjoram, bay, thyme, parsley, coriander, garlic
Mexican: oregano, ci lantro, peppers, sage, cumin
Greek: rosemary, garlic, mint, parsley, oregano
German: dil l , fennel, caraway
Chinese: cilantro, chives, peppers
Basil (Ocimum basilicum)Characteristics
Aromatic, tender, annual plant
Many different types Plant habit Flavors Color
Basil (Ocimum basilicum)Growing basil
Easy to growRequires heat
Is injured below 50 FRemove flowers to
keep actively growingDo not store in
refrigerator
Caraway (Carum carvi)Characteristics
Biennial grown for its seed
Is in carrot familyOnly require a few
plants to have enough seed for a family
Seeds will shatter so cut off seedstalk when seeds turn brown and place inside a bag
Mints – Catnip, spearmint, peppermintMints are perennials that
have a square stem and tend to be very invasiveMay want to grow in pots
to slow it invading the garden
Requires full sunlight for best production of volatile oils
Harvest leaves and stem tips during summer when plant is in full bloom
Cilantro and Coriander (Coriandrum sativum)An herb and a spice derived
from different stages of the same plant
Need to use the correct cultivar
Cilantro-Mexican parsleyGreen rosette of leaves from
immature plant usedCoriander
Dry seeds of the plantFlowers are a flat umbel
resembling wild carrot
Chives (Allium schoenoprasum)Small, perennial,
bulbous plant that grows in clumps 8 to 12 inches tall
Is in the onion family
Start plants by dividing and planting a clump of the plant
Lavender (Lavendula spp.)Seven different
species that vary in their hardiness
Highly scented plant used in:Potpourri, perfumes,
flavoring
Dill (Anethum graveolens)A tall, self-seeding,
annual with feathery leaves and open umbrella-shaped seedheads
Easily grown from seed but seed shatters and can cause dill to become a weed
Can use seeds, leaves, and immature flowerhead
Oregano (Origanum heracleoticum)
Is a hardy perennialAvoid buying O.
vulgare because it is rather tasteless and not good for cooking
Best tasting cultivars are generally the least hardy
Parsley (Petroselium crispum)CharacteristicsTypes
Flat-leaf or Italian parsley
Curly-leaf parsley (used for its leaves only)
CultureSeeds are short-lived so
fresh seeds are necessary each year when starting transplants
Rosemary (Rosmarinus officinalis)Small perennial
evergreen shrubNarrow leaves have a
spicy, pine-like flavorNot winter hardy in
many Kansas seasonsGrow in pots
Propagate from stem tip cuttings
Sage (Salvia officinalis)Shrubby, perennial
evergreen plantIn mint family and
can be propagated from seed, stem cuttings or by divisions
Do a severe spring pruning to discourage flower production
Used in poultry seasoning, pork, and herbal medicine
Thyme (Thymus vulgaris)Small, mound-
forming, shrub-like perennial
Thousand of different cultivarsSelect either French
or English cultivarsStart from seed,
dividing clumps, or cuttings
SUMMER SAVORY (Satureja hortensis)
WINTER SAVORY (Satureja montana) Winter savory is
smaller and darker green. Perennial that can be grown from cuttings or divisions (winter). Summer savory generally grown as an annual
TARRAGON (Artemesia dracunculus)Often called the “Queen of Herbs”- l icorice-l ike f lavor common in French dishes. (often used with f ish dishes to eliminate f ishy odor)
French tarragon is the one used as an herb. Grows well as a shrub plant in hot, dry locations.
Diff icult to grow from seed- usually propagated by cutt ings.
Russian version easier to start but ‘frowned upon’ by herb enthusiasts for it ’s f lavor.
MARJORAM (SWEET MARJORAM)
Oraganum majorana
Very similar to oregano (dif ferent species). Flavor is milder.
Is perennial-but usually grown as an annual (doesn’t hold through most winters)
Light ‘perfume’ aroma that has a sl ightly sweet scent along with a mild oregano-like f lavor.
Harvesting and Storing HerbsHarvesting leaves
Sprigs of leaves can be picked at any time during the season when green and healthy
Place in fresh water like cut flowersHarvesting flowers
Harvest early in the day and as soon as possible after they open
Harvesting rootsHarvest roots at the end of the growing season when
the maximum nutrients are stored in the roots for winter