culinary herbs

Culinary Herbalism

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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!

 

Bouquet Garni Traditional Herbs

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Yesterdy I gave a class on culinary and medicinal herbs at my son’s middle school, and one of the crafts we made was a bouquet garni. I learned a lot of folklore while prepping the class, and thought it would be worth sharing it here too. I just adore the old symbolic language of herbs and flowers which speaks to the deep significance and intertwining relationship of herbs to humanity. The range of health benefits in herbs and spices generally known simply for their flavoring amazes me too. If there is one thing that is for certain, it is that adding more herbs into daily meals can not only enhance the food, but also your health. When in doubt, spice things up!

A bouquet garni is a bundle of herbs that can be used in soups, sauces, beans, casseroles, etc, to not only add flavor but also impart healing benefits. All of the traditional herbs used have digestive benefits, plus a lot more. The most basic traditional blend is Bay leaf, Thyme, and Parsley, with optional herbs such as Rosemary, Oregano, and Basil. These can be wrapped in the outer layer of a leek, or tied together in a bundle (hence the word bouquet) with cooking twine, or the dried herbs can be used in a muslin bag.

Thyme was used in ancient Greek and Roman times to symbolize warrior type bravery. It was given to warriors before going to battle to keep them courageous, and it was given to them afterwards to show appreciation for their valiant bravery. During the Middle Ages, ladies embroidered thyme on knights’ tunics to impart courage, and the knights also would put fresh thyme in their armor. It has also been used traditionally to cure nightmares by putting a sprig of dried thyme underneath a pillow. The health benefits of thyme have traditionally been mostly for the respiratory system, helping coughs and sore throats especially. It has also been used for digestive system support. It also is anti-bacterial, anti-viral, anti-fungal which means it actually reinforces the body’s defense systems. Thyme syrup is a traditional remedy for coughs and colds, and can still be found in supplements today. Hippocrates even had a recipe involving thyme for bronchitis: 2 cups water with 3 T thyme, steep 10 minutes then drink twice/day.

Bay laurel has a long history of being symbolic of victory, fame, status, and scholarship and wisdom. The words ‘laureate’ and ‘baccalaureate’ have originated from the significance of laurel leaves. Additionally, laurel leaves were believed to inspire creativity, so, they were placed under the pillow at night for creative inspiration through symbolic dreams. Olympians were crowned with laurel wreaths, and graduates wore bay leaf crowns before graduation caps. Both traditions can still be seen today (do a quick image search and you will see both!) Health-wise bay laurel has a wide range of traditional benefits. It has been used as a potent antibacterial, and a strong digestive aide. The herb is also associated with easing stress, lowering inflammation, used as a diuretic, for diabetes, and also in skin care and other cosmetic products, as well as topically for sore muscles and even arthritic pain. Bay leaves are always pulled out of soups, beans, etc, before the food is eaten because the texture is not very edible.

Parsley was revered by the ancient Greeks, who considered it sacred to the dead. They made parsley garlands to honor tombs and it was also planted at burial sites. The herb was dedicated to Persephone, queen of the underworld. Romans ate it profusely and were the ones to discover it deordorized the breath after eating garlic. Traditionally used for anemia (it has more iron than spinach), digestive problems, and as a diuretic. It is full of vitamins and minerals.

Rosemary has been used from ancient times by Greeks to adorn young women, Romans used it as hedges, and Egyptians in tombs. The genus name, rosmarinus, means “dew of the sea,” because it grows near the sea in the Mediterranean region.  It is used as a brain tonic, especially for memory and is also considered stimulating to both body and mind. It is a digestive tonic, antiseptic, antibacterial, and antifungal. It makes foods more digestible and also preserves them due to antioxidant properties.

Oregano has been used medicinally for 50,000 years according to evidence found in a noblewoman’s burial and an ancient Greek ship. It was also used as a preservative of food b/c of antibacterial and antimicrobial properties. It is an extremely well researched herb, and is one of the most widely used on the planet. A wide range of studies have established oregano as a powerful antioxidant, antiseptic, and antibacterial agent. It has more antioxidants than any fruit of vegetable according to the U.S. Dept. of Agriculture, with 4 times more antioxidant activity than blueberries. Oregano’s name means “mountain joy.”  Historically, oregano was often associated with good luck and happiness, which explains why it was in Greek and Roman wedding ceremonies where brides and grooms often wore crowns fashioned from oregano branches. Oregano growing on a loved-one’s grave signified a happy afterlife for the one buried.

To make the bouquet garni, simply collect these herbs, or any of them which you want to use, and tie them together with cooking twine, or if using dried herbs, simply use 1 bay leaf with 1 teaspoon each of the other herbs directly in the pot or in a muslin bag. Be sure to take the bay leaf out before eating, but the other herbs can stay in. Here’s a recommended bundle:

1 bay leaf

2 sprigs of thyme (or 1 t. dried)

2 sprigs of parsley (or 1 t. dried)

2 sprigs of rosemary (or 1 t. dried)

2 sprigs of oregano (or 1 t. dried)

Tie together with cooking twine.

Put directly into soup, sauce, beans, etc, then take out before serving the food.

Unfortunately the class kept me too busy to take pictures until the very end. At that point, I was able to snap a few of the herbal mandalas they made while learning about the different parts of an herb that might be used. They all turned out so different, each one beautiful in its distinctness. A good lesson in itself. Here are 3 of the 18:

Thanks for reading! Best health to you and yours.