SALT

 (Sodium Chloride) 

Although salt unlike pepper is not an herb but a mineral, it possesses many of the same characteristics in regard to enhancing the flavor of foods and it also compliments herbs in culinary endeavors.  The history of salt is more ancient than pepper and until about 100 years ago, it was one of the most sought after commodities in human history.  Ancient civilizations used it in food preparation, but also to preserve food allowing it to be transported.  Salted meats and fish were dietary staples.  In addition, salt was used for mummification of the dead, to seal agreements between people and was used as payment for Greek slaves and Roman soldiers which is where we get the phrase “not worth his salt.”  There are more than 50 references to salt in the Bible and da Vinci even portrayed Judas in “The Last Supper” in the act of spilling salt, a symbol of betrayal.

 

Until the 20th century, each region of the world produced salt through one of three main processes:

 

• Sea salt, the newest craving in the haute food world, and Artisan salt used by top chefs, are produced by evaporating seawater from shallow ponds along marshy coastlines and contain other minerals and salts which give them a rainbow of colors from grey to red in addition to white.

 

 

 

Fleur de sol (flower of the sea) - crème de la crème from northwestern France.  Best Uses: An unrefined finishing salt with violet-like aroma.
Herb Pairing Suggestions: great garnish for any herbed dish

 

 

 

Celtic grey - lowest in sodium of all the salts available and one of the richest in precious beneficial elements from the marshes of the Brittany coast of France.  Best Uses: Cooking and finishing salt with briny flavor.
Herb Pairing Suggestions: garlic, cumin, bay leaves, thyme
 

 

Red Alaea – high in minerals from the red clay lined pools in Hawaii. 
Best Uses: Great for roasting and grilling, and in rubs with a moist, crunchy texture and buttery flavor.
Herb Pairing Suggestions: pepper, cinnamon, cloves, allspice, turmeric, saffron, garlic, bay leaves, thyme  

 

• Kosher salt which can be mined or from the sea and has a coarser texture.   Its structure—uneven and jagged crystals—is what makes it so valuable. Its shape helps it dissolve much quicker on the tongue, and it’s easy to pick up by the pinch. Plus, the large surface area of the crystals imparts a lot of flavor, so you can use less.
  Best Uses: Great for everyday cooking with a smooth, unaggressive flavor
  Herb Pairing Suggestions: complements all herbs and spices
  
• Mined salts, also called rock salts, are extracted from the earth like other precious mined commodities, and are generally processed by being boiled in brine from which the liquid evaporates, leaving mountains of chunky salt crystals behind.  Some of these crystals are actually slabs, which are large enough that you can bake or grill foods directly on them, seasoning the food with a luscious natural brine.

Table salt, which is the most purified form of salt with uniformly square shaped crystals that dissolve slowly on the tongue, is produced from harvesting and processing solid rock salt from underground mines.
Best Uses: Everyday cooking with a perfect pour and inclusion of iodine to prevent thyroid goiters.
Herb Pairing Suggestions: complements all herbs and spices 

 

 

 

Himalayan – high in 84 minerals from the Himalayan mountains. 
Best Uses: Cooking or finishing salt with a rich mineral flavor
Herb Pairing Suggestions: rosemary, oregano, basil, garlic, bay leaves, thyme 

 

 

The salt industry cites more than 14,000 different uses of salt.  In the chef’s kitchen, it is the most important ingredient for flavor.  Salt also controls the activity of yeast in baking, is indispensable in making cheese and is essential to pickling.  Here’s a list of some other common uses in the kitchen:

• Boiling water at higher temperature thus reducing cooking time
• Eggs boiled in salted water peel easily
• Soaking in salted water prevents browning of apples, pears and potatoes
• Salt cleans the greasiest iron pans
• Remove coffee and tea stains in cups by rubbing with salt
• Use salt to extinguish grease fires
• A pinch of salt improves flavor and removes bitterness of coffee
• Rub tarnished silverware with salt before washing
• Rub fingers with salt moistened with vinegar to remove onion odor
• Rub cutting boards after washing with damp cloth dipped in salt to brighten
• Rub on griddles and pans to prevent food from sticking
• Wrap cheese in a cloth dampened with saltwater to prevent mold
• Adding a pinch to milk will keep it fresh longer

 

SALT TRIVIA
The United States is the largest producer
and consumer of salt worldwide,
however, 51% of this salt
is used for de-icing roads!

 

 

"You are the salt of the earth.
But if the salt loses its saltiness,
how can it be made salty again? It is no longer good for anything,
except to be thrown out and trampled by men.”
Matthew 5:13

CHERVIL

 (Anthriscus cerefolium)

Native from Eastern Europe to western Asia, Chervil was introduced to France and England by the Romans more than 2,000 years ago and has become one of the classic herbs used in French cookery.  Europeans often include bowls of minced fresh chervil leaves to accompany meals and sprinkle it liberally on salads, soups and stews.  It is also linked to the Easter celebration in parts of Europe, where it is eaten as part of the ceremony for Holy Thursday.  Its association comes in part from the fact its aroma is similar to myrrh and also its early spring sprouting which symbolizes renewal.  Chervil derives its name from the Latin chaerophyllum which means “festive herb” or “herb of joy.”

Chervil is a low growing annual with bright green lacy fern-like foliage that looks like carrot tops, which is not surprising since it is a member of the carrot family.  Closely related to parsley, it grows to a height of 18 inches and produces characteristic umbels of tiny silvery white flowers at the end of its very short growing period in mid-summer.  Chervil prefers cool weather in a moist shaded location and also does well growing in containers even indoors in pots near a window.  Tuck between other plants to help shield it from the summer sun.  It may easily be grown from seed either in the spring or fall, but develops a very long tap root which does not like transplanting, so be sure to plant it in a desired location. It can even be planted directly in a cold frame in fall for harvest throughout winter.  It also self-seeds readily.  Pick leaves and stems frequently as needed, but before flower buds open.  Despite its delicate appearance, it keeps well in a zip-lock bag in the refrigerator up to a week. To preserve it for later use, it may be chopped and frozen with water or dried on wire racks in a cool, ventilated, shady place and then stored in an airtight container.

Often referred to as “gourmet’s parsley,” chervil tastes mildly of licorice combined with pepper, somewhat intermediate between parsley and anise, and imparts certain freshness to a dish.  Most frequently used to flavor eggs, fish, chicken and light sauces; it also combines well with mild cheeses and is a tasty addition to herb butters.  It is what gives Béarnaise its distinctive taste.  Because Chervil’s flavor is lost easily, it should be added at the end of cooking or just sprinkled on in its fresh, raw state before serving.  Chervil also brings out the flavor of other herbs, although its flavor is so potent, little else is needed as flavoring when added to foods.  An ingredient in the French blends of bouquet garni and fines herbes, chervil also adds a nice flavor to white wine vinegar and is a pretty edible salad garnish.  Tender, young chervil leaves have also been used in a spring tonic throughout history to rejuvenate the blood and body after a long winter.  Chervil is said to symbolize “sincerity,” so you can trust it to enhance your cooking and your health.

HERB TIP

Fresh chervil leaves can be infused
in water to use as a skin freshener
 or dried leaves may be used
 to scent potpourri

CHERVIL PESTO

1 cup fresh chervil

1/4 cup Romano Cheese                 

1/4 cup pine nuts – toasted

3 tablespoons olive oil                      

1 crushed clove of garlic

            Combine all the ingredients in a food processor until well chopped and blended. This is good spread on grilled fish or mixed with cream cheese as an appetizer spread.

HERB BLEND FOR SOUPS & STEWS

1tsp dried chervil

1tsp dried thyme

1tsp dried basil

1tsp sweet marjoram

1tsp dried celery leaves

1/2tsp dried sage and rosemary

            1Tbs or half of this mixture is to be added directly to 2 quarts of soup or stew.

 

"Every moving thing that lives shall be food for you.

I have given you all things, even as the green herbs.”

Genesis 9:3

PARSLEY

(Petroselinum spp)

Beautiful, easy to grow and delicious, parsley is probably the most well-known and most popular of all herbs in the United States.  Three of the 40 varieties are most widely used:

curly leaf parsley (P. crispum) which is the most attractive with its small frilly leaflets to use for texture or fresh as a garnish,

flat leaf or Italian parsley (P. neopolitanum) with delicate dark green saw-toothed leaves which have superior flavor and more nutrients for use in bouquet garni and other culinary applications and Hamburg or Soup parsley (P. tuberosum) whose celery & parsley flavored roots may be sliced and added to salads or cooked in soups & vegetable purees.  Originating in the Eastern Mediterranean region, parsley was used to flavor and garnish food as early as the third century B.C. and was brought to the New World by the colonists. The botanical name comes from the Greek petro meaning “stone or rock”, since the plant was often found growing among rocks.  The Ancient Greeks valued the seeds and roots for good health, but to the Romans it was first used as food, munched to freshen their breath.  Both Greeks and Romans thought parsley garlands worn around the neck would prevent intoxication by absorbing the fumes of the wine!!!

No herb garden should be without this chlorophyll containing plant.  It will grow in the garden for over nine months and will also do well on a sunny, cool windowsill.  Plant in early spring, as the seed germinates slowly.  In fact, in European folklore, parsley’s notorious slow germination led to the superstition that its roots go down seven times to the devil and back before germination.  It helps to soak the seeds in hot water or freeze overnight to speed germination.  Parsley prefers full sun and a rich, moist but well-drained soil.  Curly parsley only grows about 1 foot tall and is useful for edging and borders and flat leaf or Italian parsley grows to 2 feet and is suitable for the middle of the herb or vegetable garden.  Also a good companion plant for asparagus, corn, tomatoes and roses, parsley improves their health and fragrance.  In addition, parsley is a host plant of the swallowtail butterfly larvae.  When harvesting, cut stems from the outside, never the center, refrigerate for fresh use in a glass of water or freeze in zip-lock bags rather than air dry for the best preservation, besides it takes 12 lbs of fresh parsley to make 1 lb of dried!

Common in Middle Eastern, European and American cooking, parsley lessens the need for salt in soups, adds color and thus visual appeal, compliments the flavor of other herbs, lightens the taste of garlic and the odor of fish, stretches homemade pestos and sauces, may be added raw to salads and can even be fried tempura-style for an appetizer or snack.   Parsley has a faint peppery tang which can be added to most any dish, but to retain its flavor, chop and add to hot foods at the last minute, like soups, stews and stocks. If dried, crush in your hand or with a mortar and pestle before adding to food.  Parsley also makes an effective end-of-the-meal breath freshener, for even the odor of garlic, so don’t leave this excellent source of vitamins A, B, and C and minerals such as iron, calcium and magnesium on your plate.  In addition to being full of good-for-you nutrients, parsley purifies the blood and accelerates the excretion of toxins as well as acting as a diuretic.

 

HERB TIPS
Grow parsley as an annual, even though
it is a biennial, because the first year leaves
have the best flavor

 
In order to get more flavor from dried herbs,
sprinkle them over fresh parsley before chopping

 

TABBOULEH
1 cup bulgur (cracked wheat)                               
1 1/2 cups boiling water         
1 cucumber, peeled and chopped             
1 tomato, chopped                
5 green onions, sliced with some green tops     
1/4 cup minced Italian parsley
2 cloves garlic, minced                               
Juice of one lemon                
2 Tablespoons olive oil                                          
salt & black pepper   
            Pour boiling water over bulgur, cover and let sit 1 hour, fluffing with a fork.  Add all other ingredients and mix well.  Cover and refrigerate at least 3 hrs. Stir before serving on romaine lettuce garnished with cherry tomatoes and parsley.

GREEN GODDESS DRESSING
2c parsley leaves                                         
juice of a lemon
1Tbs white wine vinegar                            
2 crushed cloves of garlic
1tsp Dijon mustard                                     
½tsp salt
1c olive oil
            Blend at low speed 1 minute until mixture is bright green.  Adjust seasoning if necessary.  Keeps covered and chilled for 1 week.  Stir before using.

CUP A GREEN SOUP
1c frozen peas                                                          
5 large parsley leaves
2c warm water                                                         
1 pinch dried oregano
1Tbs diced onion                                         
1/2tsp salt
            Put all ingredients in a blender for a minute or two.  Pour into pan and bring to a boil then simmer 5 mins.

 

"Every moving thing that lives shall be food for you.
I have given you all things, even as the green herbs.” 
Genesis 9:3

STEVIA

 

 (Stevia rebaudiana)

Stevia is one of the “new” herbs even though it’s been cultivated and used as a natural sweetener and flavor enhancer for centuries.  Native to Paraguay, its leaves were commonly used by the Guarani Indians to enhance the taste of yerba mate tea and medicinal potions, or simply chewed for the sweet taste.  Its official “discovery” by a botanist, Bertoni, at the turn of the century and introduction into Japan in the 70’s where it is used to sweeten a variety of food products was a turning point for stevia.  It has blossomed into a major export crop and is now cultivated in more than a dozen countries worldwide including South America, Japan, Korea, the Philippines, Southeast Asia, Israel, California and southern Ontario.  The Japanese consume 448,000 pounds of stevia each year.  Even so, the FDA has turned down three industry requests to use stevia in foods in the U.S.  However, due to the 1995 Health Freedom Act, stevia may be sold as a dietary supplement and can be used as long as it is not called a sweetener.

Unique among the nearly 300 species of Stevia plants, Stevia rebaudiana is the only one that contains steviosides which account for its incredible sweetness.  It is a small perennial shrub in the Chrysanthemum family which is hardy to zone 10 and has pale-green slightly toothed leaves with pale purple and white flowers.  Because it is difficult to grow from seed, it is best to start with small plants however it is important to wait until the danger of frost is past since they are especially sensitive to low temperatures.  They grow best in a rich garden soil in full sun with frequent light  watering during the summer months and benefit from mulching.  Pinching off the tips every three weeks for the first few months encourages side branching and more production.  They may also be grown in containers that are at least 14” in diameter and wooden or double pots are best for insulation of the roots.  Harvesting must be done before they bloom in fall and they should be hung to dry to prevent a bitter flavor when dry.

Its distinctive flavor is described as sweet with an aftertaste reminiscent of licorice, which blends well with aromatic spices such as ginger and cinnamon and the dried leaves, can be used in brewing tea and tisanes.  Herbal vinegar diluted with stevia extract creates a unique salad dressing.  You can make an extract by adding a cup of warm water to 1/4c fresh, finely crushed leaves, set it aside for 24 hours then refrigerate.  Stevia in its natural ground leaf form is 10 to 15 times sweeter than granulated sugar and some benefits include it is diabetic safe, almost calorie free, does not adversely affect blood sugar, is non-toxic, inhibits the formation of cavities and plaque and is extremely heat stable and may be added to baked beans, barbecue sauce, soups, and stews.  However, it cannot provide bulk, will not activate yeast, will not caramelize, and will not counteract the acidity of tomatoes.  Despite the fact the FDA requires further research before it will affirm stevia as GRAS (Generally Recognized as Safe), you may have already tasted it in mouthwash and toothpaste.  The bottom line:  If you use it sparingly (once or twice a day in a cup of tea for example), it isn’t a great threat to you.

 

HERB TIP

Between 1 teaspoon and 1 Tablespoon
dry stevia leaf equals about 1 cup of sugar

 

STEVIA SIMPLE SYRUP: Pour 1c of warm water over 1/4c fresh bruised stevia leaves and let sit for 24 hours and then refrigerate.  Optional: Add 1tsp ascorbic acid as a preservative.

 

YOGURT "WHIPPED CREAM"

1c of yogurt cheese (drained for 2-3 days until firm)                               

2Tbs stevia simple syrup

            Fold simple syrup into yogurt cheese and use immediately or store in refrigerator for a week.  If it "weeps," just pour off and re-whip with fork before serving.

 

BANANA BREAD

2 eggs                                                
2/3c melted butter
1c  mashed bananas (about two) 
1/3c milk
1tsp  vanilla                                     
2 1/2 c whole wheat flour
1tsp  baking soda                           
1/2tsp salt
1tsp dried stevia                             
1/2 c chopped nuts

            Combine eggs, butter, bananas, milk and vanilla until well blended.  Combine dry ingredients and add to banana mixture until moistened.  Pour into greased 9"x5" loaf pan and bake at 350 degrees for about 1 hour or until spaghetti pasta comes out clean. 

 

 

"Every moving thing that lives shall be food for you.
I have given you all things, even as the green herbs.” 
Genesis 9:3

CILANTRO-CORIANDER

(Coriandrum sativum)

Coriandrum sativum is probably one of the first spices used by mankind, having been known as early as 5000 BC.  It is also believed to be one of the first herbs cultivated by the colonists dating back to 1670 in Massachusetts and soon appeared in Latin America where the leaves became most popular.  An annual of the parsley family, the two parts of this plant are referred to as a different herb and spice.  The herb,  cilantro, is the lower leaf with its distinctive fragrance which is sometimes called Chinese parsley and the spice is the sweet and aromatic seed known as coriander.  In addition, the entire plant is edible and many cuisines also use the citrusy tang of the pale flower umbels and the cooked tender roots as a vegetable.  The unique odor emitted from the leaves and fruit as it grows brought about its botanical name from koris, the Greek word for bedbug which referred not only to the smell but the appearance of the young seed!

If you grow this plant for its popular leaves, you must plant successively to be successful and it doesn’t transplant well, so sow the seed where you want it to grow every 7-10 days to keep a steady supply.  It is a cool weather plant, requiring part shade to full sun and well-drained soil.  Harvest and keep the plant pinched back to restrain it from going to seed too quickly as soon as a couple months after planting.  You can also harvest the entire plant and use the roots in soup.  The leaves should be used fresh or frozen as they lose their distinctive flavor when dried. When the plant bolts and starts to flower, the leaves become bitter and unusable, but the coriander seeds will mature and can be harvested.

Cilantro is the perfect herb for salsa and adds a fresh flavor to even canned ingredients especially tomatoes, however experiment with a small amount because it does have a strong, unique flavor that some think tastes like soap.  The tender, young leaves are the tastiest and may be also used in chutneys, salads, dips, with beans and in soups in a number of cuisines including Asian, Mexican, Indian, Caribbean, North African and of course Tex-Mex.  The leaves attract beneficial insects and deter harmful ones with their strong odor but are also high in Vitamin A and C and steeped as a tea are said to have stomach soothing properties. 

Coriander seeds are usually coarsely ground or finely powdered before use except in pickling spice mixtures where they are used whole.  The tan-brown seeds have a sweetly aromatic flavor which is slightly lemony and are an integral part of seasoning blends such as curry, marsala and recados as well as used in desserts and sweet pastries.  The flavor of the seeds may be enhanced by a light roasting.   Unlike cilantro, the flavor is rather mild and can be used by the handful rather than just a pinch.  These seeds which symbolize hidden worth are the secret ingredient in both apple dishes and chili recipes plus aid digestion, reduce gas and improve the appetite.  Employed by the food industry especially in meat products and to flavor liquors such as Chartreuse and Benedictine, the oil from coriander seed is also used to flavor tobacco.

HERB TIP

If you're not fond of fresh cilantro,
try sprinkling a little ground coriander
over fresh parsley
equal to the amount of cilantro
called for in a recipe and chop fine.
You will get a hint of the flavor

without the "soapy" taste!

May is National Salsa Month and May 5^th is Cinco de Mayo, so here are some perfect recipes for celebrating using cilantro and coriander seeds:     

FRESH SALSA 

2c chopped tomatoes                                 

1c chopped peppers
1c chopped onion                            

1 clove garlic, minced
1Tbs vinegar                                     

1 lime, juiced
1Tbs fresh chopped cilantro                      

salt to taste

          Combine all ingredients and refrigerate until ready to serve.

THE BEST CHILI 

1 1/2 pounds hamburger               

1 large onion, chopped
1 bell pepper, seeded and chopped          

3Tbs dried parsley
1Tbs ground chile flakes                

1Tbs ground cumin
2tsp oregano                                               

1 1/2tsp salt
1tsp ground coriander                               

1/2tsp ground black pepper
2 bay leaves                                      

1-28oz can chili beans in sauce
1-28oz can tomato sauce

            Brown hamburger and drain. Add onion and bell pepper and cook 5 minutes. Stir in remaining ingredients. Rinse canned beans and pour into chili with tomato sauce.  Bring to a boil, reduce heat. Simmer at least 15 minutes, the longer the better.  Remove bay leaves before serving.

SPICY CREAM CHEESE 

8oz cream cheese                           

1/4 cup chopped cilantro                                

3Tbs coriander seeds                                 

2Tbs freshly ground black pepper

            Crush coriander seeds with mortar and pestle. Process all ingredients in food processor until just mixed.  Serve with crackers or use to stuff celery stalks.

"Every moving thing that lives shall be food for you.
I have given you all things, even as the green herbs.”  Genesis 9:3

CHIVES

Allium spp.

Chives are one of the first herbs to appear in spring with their grass-like clumps growing out of small bulbs and are among the easiest and most rewarding herbs for home gardeners.  Like garlic and leeks, chive belongs to the onion family, growing wild in northern Europe, Greece, and Italy.   Native to the Orient, chives have long been used in the kitchen, with recipes from China dating back nearly 5000 years.  The Siberians offered them to Alexander the Great as the only treasure they had in order to stop his invasion.  The name comes from the Latin cive for onion.

A perennial to Zone 3, the two most common types are onion chives and garlic chives. 

 

Onion chives (Allium schoenoprasium) have hollow leaves, purple sphere flowers beginning in April through June and a delicate oniony flavor. 

 

Garlic chives (Allium tuberosum) also known as Chinese chives have flat leaves, delicate white star-like blossoms in July & August and a delicate garlicky flavor. 

Both have sweet edible flowers which can be added to spring salads, preserved as an herbal vinegar, used as a garnish or in fresh and dried arrangements.  The fresh, sharp bite of either onion or garlic chives adds zest to many dishes especially with potato, cheese or eggs, they are excellent for herbal butters and chives are a crucial ingredient in the French fines herbes blend.  Attractive vegetables bundles may be made by tying the blanched stems with or without blossoms around carrot sticks, green beans or asparagus.   Chives may be used instead of or in addition to onions or scallions without the peeling and tearful chopping!  The freeze dried chives are almost equal to fresh so can be substituted in equal amounts in recipes.   Although their value is truly in the kitchen and the garden, chives are high in Vitamin C, folic acid and potassium plus they stimulate the appetite, ease stomach distress, help the body fight bacteria and may increase the body’s ability to digest fat. 

 Chives can be grown in containers as well as in the garden and are suited for both indoor and outdoor growing.  In the garden, they provide an attractive low-growing edging and if the two types are alternated, they offer an extended bloom time.  They are also excellent companion plants fro roses, vegetables and fruits as they deter aphids, Japanese beetles, black spot, scab and mildew.  For a colorful display, combine chives, cilantro and nasturtiums to form an “herb bowl” centerpiece.  They may be easily propagated from seed or by the division of existing clumps.  To harvest, always cut the leaves completely to the ground when the clumps are at least 6” high and cut flowers at the base of the stalk.   Use fresh or freeze for future use by snipping into small pieces and freezing in a single layer or placing in an ice cube tray and filling with water. 

HERB TIP
Cut chives just before use
to preserve vitamins, aroma & flavor
and add to hot foods
at the last moment
since heat lessens their flavor

 

CHEDDAR CHIVE BISCOTTI
1 c flour                                             
1 c cornmeal                                     
1tsp baking powder                       
1/2tsp salt                                       
1c grated Cheddar cheese
2 eggs
1/4c sugar
3Tbs vegetable oil
1Tbs dried chives/3Tbs fresh chives
            Mix flour, cornmeal, baking powder and salt, stir in cheese and set aside.  Whisk together eggs, sugar, oil, and chives.  Stir in flour mixture to form soft dough.  Shape into a log on greased    baking sheet and bake at 350 for 25-30 mins or until golden and firm in center.  Cool 15 mins.  Slice diagonally into 1/2” thick slices.    Arrange on wire cooling rack and return to 300 degree oven for 10 mins or until crisp.  Cool completely and store in airtight container.

CREAMY CHIVE DRESSING

1/2c mayonnaise                             

1/4c catsup                                              

2Tbs chive vinegar                          

1/2tsp paprika                                          

1tsp salt                                           

1/8tsp pepper                                           

2Tbs chopped green olives            

1Tbs minced chives                                     

1 hard cooked egg, chopped fine

            Combine the mayonnaise, catsup, vinegar and seasonings, then add the olives, chives and egg.  Serve on tomatoes or any green salad.

 

 

"Every moving thing that lives shall be food for you.

I have given you all things, even as the green herbs.” 

Genesis 9:3