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||Herbs have been with us since the
dawning of time. Without this huge body of plant material
we would not have made it this far and are still relying
upon their usage in everyday living even as I write.
It must have been quite a
hazardous trip through the centuries gaining such herbal
knowledge for medicine, foods, oils, scents, lotions, and
much of the lore was handed down verbally.
Pharmaceutical companies may depend upon
all the new technology to cure our aches, pains and diseases, but
herbs were the first medicinal drugs used and still benefit us in
ways a manufactured drug can’t seem to touch. Stress relief,
pick-me-ups, mood-altering benefits, digestion relief... just name
it and the herb can be found somewhere in the world to probably
relieve or remove the problem. Grasses, flowers, roots, barks,
seeds, almost any part of the herb can be used in some fashion to
cure or perhaps even kill if one isn’t careful.
Garden herbs (roots and leaves) are used for
garnishing & seasoning various foods, adding to salads
and for making potpourri and sachet blends. Herbs
are used in all sorts of foods; including: cheese,
soups, cakes, fruit salads, apples sauce, breads, cookies,
biscuits, teas, sauces, seafood, meat, poultry and more!
Anise: Grown for it's licorice scented seeds
Cilantro (Coriander): Use leaves and seeds
to flavor many foods - also potpourris.
Sweet Basil: Leaves have a spicy, clover
like flavor very popular in foods.
Dill: Seeds and branches used to flavor many
Attractive, nutritious plant -
Leaves, stems, roots and seeds used in foods.*
Parsley: Popular tasty plant grows year
around, indoors and out.*
Catnip: Great for attracting cats, birds and
bees. Used to flavor teas.
Chives: Good in vegetable garden salads -
Onion like flavor.
Mint: Popular and easy to grow
perennial. Leaves used in many foods.
Oregano: Shrub like perennial grown for flavorable
leaves used in foods.
Sage: Extremely popular & hardy -
Attractive in the garden, used in meats, stews.
Thyme: Another extremely popular
perennial. Leaves used fresh or dry in foods.
Many of the herbs above can be easily grown by almost
anyone and herbal gardens can be kept for years with the proper care. Just as
flowers are grown for color and scent, so can herbs be chosen for those very
reasons. There are many fine books that describe in great detail how to grow and
use herbs in every day living. From gardens small as a container pot, to large
intricately designs herb gardens... Herbs can be incorporated to fit into your
own sweet smelling space.
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Fine dining in those eclectic restaurants certainly
depends upon the freshest of herbs to delight the taste buds of even the most
discriminating gourmet. And what is so wonderful is that the poorest of kitchens
can have this same taste sensation right at their fingertips. Fresh herbs have
the best flavor just like the vegetable straight from the garden is the
tastiest. But whether fresh, frozen, dried or mixed in with ingredients to be
canned; herbs make their own statement.
Certain members of the herb family became really
popular a few years ago when "someone" discovered that salt usage
could be lowered dramatically when these herbs were used. Trendy little gourmet
places started springing up again and herbs have had a huge come back. Herbal
teas, breads, butters, jellies, vinegar’s – how can anyone resist the taste,
the aroma, the statement made with the addition of freshly grown herbs.
a beautiful tomorrow!®