Culinary Herbalism

For most of human history herbs have been the only form of medicine. The medicinal use of herbs can be traced back through every ancient civilization, all around the world. Not only were herbs used as medicine, they were used in religious and spiritual ceremonies, daily routines, for beautifying and cleaning purposes, and of course, as food. The medicinal properties of herbs used to be widely understood among everyone so there was an understanding that using herbs as part of meals warded off diseases and contributed to optimal health. Herbs are still widely used today as food but mostly for taste alone, while their healthy benefits go largely unrecognized. The more one understands how truly life-enhancing herbs are, the more they can be fully appreciated and enjoyed.

One way to enhance salads with herbs is to throw in fresh whole herbs or edible flower tops. I love putting in fresh basil and cilantro into my salads, and I use them as half the greens base, not just a few here and there. Fennel is a delicious addition too, although the upper parts are generally considered a vegetable and the seeds are considered herbs, all three of those plants mentioned help with digestion. Cilantro also shows evidence of helping to eliminate heavy metals such as lead from the body, so it is a good fit for eating with fish (fish tacos!) or other foods that might have some metal toxicity. Basil shows anti-inflammatory activity and anti-microbial activity as well as is an herb for the digestive system.

Another way to incorporate herbs into salads is to make an herbal vinegar and/or an herbal oil for salad dressing. These can be used in other ways of course, but since it’s summer and prime salad season and it might be time to try a new dressing about now. It is so easy to infuse vinegars and oils and they make lovely gifts too.

To make a vinegar, start with a clean, sterile glass jar. Add in the fresh (rinsed and dried) or dry herbs of choice, the amount depending on how strong the herbs are and how strong you want the taste. For example, if you are using garlic, rosemary, black peppercorns, and basil, you will want less garlic and peppercorns, and more rosemary and basil. Fill the jar about a quarter full of the herbs, then pour the vinegar over the herbs and filling until nearly to the top of the jar. Let it sit 2-4 weeks, depending on how strong you want it, then strain out the herbs and decant into pourable bottles. Adding back in a few herbs for presentation and further herbal potency is an option.

An oil can be made in the same way as a vinegar except you definitely want to use dried herbs with oils. Any water content in the herbs (or jars) can be a problem with oil, as in a botulism problem. You can also make culinary oils using the quick method just as you can make medicinal oils, though the heating time can be less than medicinal oils. As with vinegars, once the herbs are strained and the oil poured into bottles, dried herbs can be added back in for a pretty presentation and added flavor.

Vinegars can last for years while oils should be used up within a few months. If you notice mold or cloudiness with either your vinegar or oil, get rid of it.  Experiment with your favorite herb or herbal combination, or look to a traditional combination such as the herbs used in a bouquet garni to get started. A bouquet garni traditionally uses bay leaves, parsley, and thyme, but other common additions are rosemary, oregano, and basil (pictured above.) 

I’ll be teaching a DIY class at 21 Acres on August 3rd with more fun culinary crafts such as making vanilla extract. I’d love to see you there!