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Herbs

Herbs. Chuck Marr K-State Research & Extension. Herbs and Horticulture. Some of the oldest horticultural writings are about herbs (2700 BC) Many herbs in medicinal uses from early times Herbal folk remedies Fragrance (potpourri)- early air fresheners Vinegars and sauces

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Herbs

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  1. Herbs Chuck Marr K-State Research & Extension

  2. Herbs and Horticulture • Some of the oldest horticultural writings are about herbs (2700 BC) • Many herbs in medicinal uses from early times • Herbal folk remedies • Fragrance (potpourri)- early air fresheners • Vinegars and sauces • Flavoring agents- used early to flavor bad foods. • Popular in design and cottage gardens (kitchen gardens)

  3. Herbs and Spices Introduction • What is an herb? • A plant of which the leaves, or stems and leaves are used for food or medicine, or in some way for their scent or flavor • This definition excludes plants used solely for food • Excludes plants used for decorative or utilitarian purposes • How does an herb differ from a spice? • A spice is the dried seed, bark, or root of a plant • Are generally grown in the tropics

  4. Culinary Herbs: Herbs used in flavoring foods and beverages Pronunciation: Herb (the ‘h’ is sounded) erb (the ‘h’ is silent) Both are correct. The oldest form of the word is erb but in England and English speaking nations, the herb pronunciation is usually used.

  5. Herbs In Our Diet • Herbs were originally used in cooking less for their flavor than for their digestive and preservative properties. • Anti-bacterial properties were important for preserving food before refrigeration. • Herbs can provide nutrients and vitamins.

  6. Herbs in Our Diet • Using herbs in cooking- in the beginning: • Start slowly using herbs with care • Each herb has its own subtle and individual flavor • Each herb’s flavor compliments a particular companion food • Basil with tomatoes • Rosemary with lamb

  7. Spice Mixtures • Often release a rounded flavor into a dish • Often reflect the flavor of a region • An example of a classic combination of herbs • Bouquet garni: • 2 sprigs thyme • 2 sprigs marjoram • 1 bunch parsley stalks • 1 bay leaf

  8. Ways To Use Herbs in Cooking • Teas • Marinades or sauces for meat, poultry, and fish • Add herbs to vinegar • Herb butters, cheeses, and stuffings • Herbs can be widely used as garnishes

  9. What gives herbs their flavor? • Compounds produced by certain plants known as ‘essential oils’ ie many properties of oils • Soluble in water • Vaporize or volatilize to produce aroma (flavor) • Concentrated when dried • Can be changed or destroyed with improper drying/preservation

  10. Herbs That Can be Grown in Gardens • Basil • Caraway • Mints • Chives • Cilantro and Coriander • Dill • Lavender • Oregano • Parsley • Thyme • Rosemary • Sage

  11. Herbs can be • annuals (basil, cilantro, dill, parsley) • biennials (grown as annuals) parsley • perennials (lavender, rosemary, sage, tarragon, mint) Perennials can be propagated by cuttings (rosemary, sage, tarragon) division (chives, mints, sorrel) Grown for essential oils that are produced in the leaves. Most are native to hot, dry locations (Middle east) and produce well in hot, dry locations with minimal care.

  12. Herb Garden: Usually located close to the house (for immediate use). Usually consists of a number of herbs planted together Herbs in Containers: Can be cultured in pots indoors or outside in larger containers. Can involve elaborate designs for form, texture, and color

  13. Fresh Herbs: Used in cooking immediately after cutting Dried Herbs: Dried slowly to preserve the ‘essential oils’ which are the general flavor compounds. Dried herbs have more concentrated flavors (requires less). Usually 1:4 as a guideline for dried vs fresh Freezing Herbs: Can be readily frozen to preserve the essential oils but retain the characteristics of fresh herbs. Use within 3-6 months. Store in a solid container to prevent contamination of other foods in the freezer. Most herbs are dried naturally (protecting them from dust and dirt). Cover in cheesecloth or dry in vented paper bags. Separate leaves from stems and other debris later.

  14. Herbs in Ethnic Foods French: chervil, thyme, parsley, marjoram Italian: oregano, parsley, garlic, basil African: cumin, coriander, fennel Spanish: basil, parsley, garlic, rosemary Caribbean: marjoram, bay, thyme, parsley, coriander, garlic Mexican: oregano, cilantro, peppers, sage, cumin Greek: rosemary, garlic, mint, parsley, oregano German: dill, fennel, caraway Chinese: cilantro, chives, peppers

  15. Basil (Ocimum basilicum) • Characteristics • Aromatic, tender, annual plant • Many different types • Plant habit • Flavors • Color

  16. Basil (Ocimum basilicum) • Growing basil • Easy to grow • Requires heat • Is injured below 50 F • Remove flowers to keep actively growing • Do not store in refrigerator

  17. Caraway (Carum carvi) • Characteristics • Biennial grown for its seed • Is in carrot family • Only require a few plants to have enough seed for a family • Seeds will shatter so cut off seedstalk when seeds turn brown and place inside a bag

  18. Mints – Catnip, spearmint, peppermint • Mints are perennials that have a square stem and tend to be very invasive • May want to grow in pots to slow it invading the garden • Requires full sunlight for best production of volatile oils • Harvest leaves and stem tips during summer when plant is in full bloom

  19. Cilantro and Coriander (Coriandrum sativum) • An herb and a spice derived from different stages of the same plant • Need to use the correct cultivar • Cilantro-Mexican parsley • Green rosette of leaves from immature plant used • Coriander • Dry seeds of the plant • Flowers are a flat umbel resembling wild carrot

  20. Chives (Allium schoenoprasum) • Small, perennial, bulbous plant that grows in clumps 8 to 12 inches tall • Is in the onion family • Start plants by dividing and planting a clump of the plant

  21. Lavender (Lavendula spp.) • Seven different species that vary in their hardiness • Highly scented plant used in: • Potpourri, perfumes, flavoring

  22. Dill (Anethum graveolens) • A tall, self-seeding, annual with feathery leaves and open umbrella-shaped seedheads • Easily grown from seed but seed shatters and can cause dill to become a weed • Can use seeds, leaves, and immature flowerhead

  23. Oregano (Origanum heracleoticum) • Is a hardy perennial • Avoid buying O. vulgare because it is rather tasteless and not good for cooking • Best tasting cultivars are generally the least hardy

  24. Parsley (Petroselium crispum) • Characteristics • Types • Flat-leaf or Italian parsley • Curly-leaf parsley (used for its leaves only) • Culture • Seeds are short-lived so fresh seeds are necessary each year when starting transplants

  25. Rosemary (Rosmarinus officinalis) • Small perennial evergreen shrub • Narrow leaves have a spicy, pine-like flavor • Not winter hardy in many Kansas seasons • Grow in pots • Propagate from stem tip cuttings

  26. Sage (Salvia officinalis) • Shrubby, perennial evergreen plant • In mint family and can be propagated from seed, stem cuttings or by divisions • Do a severe spring pruning to discourage flower production • Used in poultry seasoning, pork, and herbal medicine

  27. Thyme (Thymus vulgaris) • Small, mound-forming, shrub-like perennial • Thousand of different cultivars • Select either French or English cultivars • Start from seed, dividing clumps, or cuttings

  28. SUMMER SAVORY (Satureja hortensis) WINTER SAVORY (Satureja montana) Winter savory is smaller and darker green. Perennial that can be grown from cuttings or divisions (winter). Summer savory generally grown as an annual

  29. TARRAGON (Artemesia dracunculus) Often called the “Queen of Herbs”- licorice-like flavor common in French dishes. (often used with fish dishes to eliminate fishy odor) French tarragon is the one used as an herb. Grows well as a shrub plant in hot, dry locations. Difficult to grow from seed- usually propagated by cuttings. Russian version easier to start but ‘frowned upon’ by herb enthusiasts for it’s flavor.

  30. MARJORAM (SWEET MARJORAM) Oraganum majorana Very similar to oregano (different species). Flavor is milder. Is perennial-but usually grown as an annual (doesn’t hold through most winters) Light ‘perfume’ aroma that has a slightly sweet scent along with a mild oregano-like flavor.

  31. Harvesting and Storing Herbs • Harvesting leaves • Sprigs of leaves can be picked at any time during the season when green and healthy • Place in fresh water like cut flowers • Harvesting flowers • Harvest early in the day and as soon as possible after they open • Harvesting roots • Harvest roots at the end of the growing season when the maximum nutrients are stored in the roots for winter

  32. Harvesting and Storing Herbs • Collecting seeds • Seed readiness is determined by the various seed heads • Example • Mint family (Labitae) • Includes mint and thyme • Retain their seeds until after the stem and sepals have turned brown • Seeds ripen more or less all at once • Seeds are very thin and hard to miss

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