A B C D E F G H I J K L M N O P Q........
Drying Herbs ...
Seeds, leaves, flowers, stems, stamens, roots, fruits, bark, pods, and rhizomes of plants take on an almost magical aura when they become herbs and spices. When cooking with herbs, snip them with scissors or chop by hand. As a general rule, all spices benefit from a light toasting in a dry pan before use; take care not to overdo this however, because they burn easily.
To substitute dried herbs for fresh, strengths vary in leaves, but the general rule is to USE A GENEROUS � TEASPOON GROUND, OR 1 TEASPOON CRUMBLED DRIED LEAVES FOR EVERY TABLESPOON OF THE FRESH HERB FINELY CHOPPED.
Most fresh herbs are perishable, and careful keeping is crucial. Store bunches in the refrigerator, their stems in water. Pack loose leaves and flowers, and rhizomes such as ginger in perforated plastic bags in the crisper. If there is excess moisture in the leaves or tubers, before packing, pat them fairly dry, then crush a dry paper towel at the bottom of the bag and place the leaves on top. A little moisture helps keep plant parts fresh, but too much moisture promotes decay. (back)
(Jamaican Pepper) Berries: Allspice berries taste principally of cloves, with whiffs of cinnamon, nutmeg, and ginger. Small, round, and reddish brown, the berries are from large evergreen trees, the finest of which are grown on the island of Jamaica. This does not mean ‘all spices’ as the name suggests. To most it tastes like cloves, cinnamon, and nutmeg. The spice is the one true New World aromatic spice. Its early name was Jamaica pepper. It should be purchased as whole berries (dried and ground) when being used as it loses flavor quickly. A pepper mill is ideal for this.
It’s also particularly delicious slow-cooked in a crock pot with apple cider, cinnamon sticks and cloves; served with a little Captain Morgan spiced Rum takes the chill out of any chilly night!
Alternative: cloves
Their flavor is a lightly sweet mix of licorice and fresh-cut hay. These might be lovage leaves, except they are dark green and even more serrated at the edges.
Alternative: lovage
Anise seeds look like those of caraway but are flatter. Bite into a seed and the flavor is sweet licorice.
Alternative: fennel
ANNATTO (ACHIOTE Seeds) (back)
From spiny pods of the tropical lipstick tree come seeds that look like tiny chips of red brick Used in small amounts , the seeds have no flavor – annatto can be used as food coloring for butter, margarine, or cheese because if does not affect the food’s flavor. Used in quantity, the seeds taste musky, reminiscent of turmeric and saffron. Their color is released by heating in fat.
Alternative: Safflower flowers
Like scented geraniums, basil leaves are spicy at bottom, then overlaid with delicious oils found in other plants. Sweet basil leaves combine oils also in anise, orange blossoms, and lilacs. Spicy basil leaves have red stems, and their green leaves tend to be brushed with purple. Lemon basil is in a class of its own; perhaps the most enticing marriage of flavors in all herbs leaves.
Alternative: mint with a little marjoram; lemon verbena; or ground anise, cinnamon, or cloves
BAY Leaves (Bay Laurel) (back)
From a graceful evergreen tree, these are long, narrow, pointed, dark, and leathery. Their flavor is pungent and complex; a cross between eucalyptus, mint, lemon, and fresh-cut grass. Do not confuse Bay Laurel Leaves with the more common California Bay, which is sold as ‘bay leaves’; (suggested use: put 1 or 2 Bay leaves into pot of vegetable soup). European bay laurel leaves are labeled as imported.
Alternative: Thyme