Culinary Herbs

Aamchur

Mangifera indica
Also known as: Amchoor
Description
A tart lemony flavoured spice made from ground dried unripe mango. Green-grey in colour.
From Indian. Used all over the country especially by the Tamils.
Uses
Used in some meat dishes as a tenderiser and in southern India in vegetable dishes. It is also used as a condiment.

Ajwan

Carum ajowan
Also known as: Ajowan, Carom, Bishop's weed
Description
A slightly harsh, strong flavour. Small ochre coloured seeds from a shrub of the same family as cumin and parsley
Native of and used only in Indian cookery.
Uses
Used in curries and chutneys and poppadums. It also has medicinal values for treatments associated with the digestive system. Lightly crush seeds and use sparingly.

Alexanders Herb

Smyrnium olustrum
Also known as: Black pot-herb, Horse parsley, Black lovage
Description
Growing to 160cms high. Has roundish dark-green shiny leaves in groups of three. Yellow-green flowers give way to small black seeds in Summer. Larger stems have a celery flavour
From the Mediterranean. Thought to have been used by Alexander the Great. Popular in Greece until 18^th century.
Uses
Used in salads, stews and soups. The steamed flower buds have been known to be used in salads. Used by finely chopping leaves and stems.

Allspice

Pimento dioica
Also known as: Pimento, Jamaica pepper, Bay rum-berry
Description
Whole dark berries (larger than peppercorns) or ground, with flavour like blend of cloves, cinnamon and nutmeg
From Jamaica. First recorded by Christopher Columbus. First sent to England by early Spanish settlers. Reported that Aztecs used it for flavouring their national drink of 'chocolad'.
Uses
Whole in meat and fish dishes. Ground in pickles and relishes, cakes, fruit pies and milk based puddings and desserts

Angelica

Angelica officinalis, Angelica archangelis
Description
Growing up to 2.5m high. Large indented leaves on hollow stems. Has a delicately sweet flavour and flowers every second seasons with very small green-white flowers.
Native to far northern countries including Russia, Iceland and Lapland. Used in pagan and Christian festivals throughout Europe. Named because of a legend of an angel appearing before a monk, saying that angelica would help cure the plague.
Uses
Stems are stewed with acid fruits and added to jams and preserves. Raw can be eaten usually with cream cheese or dips. Crystallised stems are used in cakes and desserts. Used in the making of vermouths and chartreuse. Originally used by monks as a medicine.

Anise Seeds

Pimpinella anisum
Description
The seeds of a plant similar to parsley but twice the height with serrated leaves and white, flat flowers. The seeds appear when flowering has finished.
Native to the Middle East, introduced in to Europe in the Middle Ages for its digestive properties.
Uses
Can be used to flavour to cakes, biscuits and breads. Added to vegetables such as cabbage and root vegetables, fresh leaves can be added to salads.

Annatto

Bixa orellana
Also known as: Achiote, Achuete, Biji, Latkhan, Roucou, Urucu
Description
Grows on a 10m high tree with prickly fruit pods containing peppery deep red triangular seeds
From the East and West Indies and tropical America. Introduced into the Philippines in the 17^th century. Now grown in Asia and Africa.
Uses
Used in fish dishes and a red-orange colour enhancer and dye. It is used in Chinese cooking as a food dye particularly in roast pork. The Chinese also regard it as lucky.

Asafoetida

Ferula asafoetida
Also known as: Asefetida, Devil's dung, Ferule perisque, Giant fennel, Heeng, Hing, Ling, Perunkaya, Sheingbo, Stinking gum, Teufelsdreck
Description
Comes from two varieties of perennial giant fennel (no relation to well-known garden variety). It is extracted from the milky resign in the stem and roots. The plant has a noxious smell but despite this it does not transfer to the food.
Native to western and central Asia. It was once known as 'food of the gods'. It was and still is used medicinally as an anti-flatulent by the Romans.
Uses
Used in fish dishes, curries, stews and sauces. In the Middle East the leaves are stewed and used as a vegetable. Lump asafoetida is attached inside a saucepan lid to release flavour whilst cooking. It can also be added directly to a dish although it should be used sparingly.

Balm

Melissa officinalis
Also known as: Common balm, Lemon balm
Description
Grows up to 80cms and is related to mint but with a smaller root system. A lemon scented perennial herb with soft wrinkled foliage. Summer foliage bears tall flower stalks of small white blossom.
Native to southern Europe it later spread to England, Asia and North America.
Uses
Leaves are used in fruit salads, fruit drinks and milk based puddings. It can be added to yoghurt as an accompaniment to curries. It is also used in the making of the liquors Benedictine and chartreuse.

Basil

Ocimum basilicum
Also known as: Sweet basil
Description
An annual bush growing to 80cms with curved, plump looking veined leaves. It has a sweet pungent flavour. In summer basil has small white lipped flowers.
Used extensively in Greece, Egypt, Rome and India it was introduced to the rest of Europe in the 16^th century. It is used extensively in Italian, Thai, Laos and Vietnamese cookery.
Uses
Use raw or cooked in tomato dishes. Leaves can be left whole or if required ripped and used in salads.
Varieties
Oriental Basil including purple, hairy and Thai. All species of Ocimum.

Bay Leaf

Laurus nobilis
Also known as: Tejpatta
Description
A dense slow growing evergreen tree growing to 15m. The leaves are dark green and very strong with a glossy top side. It flowers in spring and summer producing a creamy-yellow flower
Native to Mediterranean countries. It was used to crown nobles and heroes. The Latin name literally translated means "famous laurel".
Uses
Used in meat and poultry dishes, particularly soups, stews, pickles and stuffing. left whole, fresh or dried leaves. Can be ground. Leaves can also be torn to release flavour. An ingredient in bouquet garni.

Bergamot

Also known as: Bee balm, Red bergamot
Description
A perennial plant growing to 1.2m. Ovals leaves are attached to a square stem in pairs. In late summer the flowers are tubular red blossoms and full of nectar - hence also being known as Bee Balm. The plant has a matted spreading route system. Flowers and leaves have an orange perfume which is why it is named after the bergamot orange.
Native to North America and used extensively by Oswego Indians and settlers to the new world. It was used as a substitute for Indian tea after the Boston tea party. It was discovered and named after the 16^th botanist Nicholas Monardes.
Uses
The leaves are used in savoury and sweet dishes including pork, veal, vegetarian, fruit dishes and ices. It is also used considerably in American meatloaf dish. The flowers can be finely shredded and incorporated into salads.
Varieties
White bergamot, purple bergamot and wild bergamot.

Black Salt

Also known as: Kala Namak, Saindhav
Description
It is a purplish brown colored rock salt, available as crystals from translucent amber to grey brown in color. Often containing traces of minerals and iron.
Uses
In salads, rathias, snacks and pickles

Borage

Borago officinalis
Description
An annual herb growing to 90cms with thick soft stems and large rough leaves. Blooms are of vivid blue dropping flower clusters on soft racemes. The flowers are full of nectar and therefore attract bees and insects.
Native to the Middle East it has been introduced wide-spread around the world and is very adaptable.
Uses
The flowers are often crystallised or dipped in egg white and caster sugar and used as a garnish for fruit salads and desserts. The leaves are similar to the cucumber in flavour and are used on salads. It was also used as an addition to alcoholic drinks.

Bouquet Garni

To make this classic herb mixture;
Tie together with a string or wrap securely in cheesecloth:

• 4 sprigs fresh parsley or chervil
• 1 sprig fresh thyme
• 1 bay leaf

Variations if using cheesecloth, add one or more of the following:

• Orange peel
• Cloves
• Peppercorns
• Marjoram
• Fennel leaves
• Celery leaves
• Summer savory
• Basil
• Chervil
• Leek

Camomile

Chamaemelum nobile
Description
This low-growing plant grows to a height of up to 25cm and has flowers that are similar to daisies
Native to the Mediterranean, it has been known since ancient times. Its name comes from the Greek word 'ground apple.' In England in the Middle Ages it was used as a strewing herb for its fragrance, in Spain it was used to flavour sherry.
Uses
Fresh flower heads can be added to salads for fragrance and decoration. The dried leaves can be made in to a tea.

Capers

Capparis spinosa
Description
Growing to 1m high it is a prickly sprawling plant. It has tough roundish dark leaves. The plant's flowers only bloom for 24 hours then die. The caper is the unopened flower bud that is rich in capric acid. This gives a distinctive aromatic flavour enhanced by pickling.
Native to barren dry areas of the Mediterranean.
Uses
The most common use of capers are when pickled in wine vinegar. It popularly used as a condiment and as additions to sauces and vinaigrettes, in salads, with cooked vegetables, fish, chicken and lamb.

Caraway Seed

Carum carvi
Description
A biennial herb it grows up to 61 cm high and has finely divided leaves and clusters of white flowers.
Native to central Europe and North Africa, the ancient Greeks and Romans used it in love potions. In England was used with baked apples.
Uses
used within the traditional seed cake, sprinkled over bread, can added to boiled onions and root vegetables. The leaves can be added to salads or cooked and used in a similar way to spinach.

Cardamom

Elettaria cardamomum
Also known as: Cardamom pods or seeds, Eliachi (Green)
Description
A perennial plant with branched subterranean rhizomes from which several erect leafy shoots grow. The leaves are long, narrow and dark green in colour. The flowering stems extend horizontally above the ground and bear small elongated flower clusters on stalks. The fruits or pods are thin skinned oval capsules containing up to 20 seeds. They range in colour from light green to dark brown. They sweet and highly aromatic flavour.
Native to monsoon forests and in particular India and Sri Lanka.
Uses
Used as whole pods (with seeds) in curries. Ground seeds and pods or seeds only, whole and ground in pickles, beef and pork dishes; in bread, buns, biscuits, cakes and with fruit.

Cassia

Cinnamomum cassia
Also known as: Bastard cinnamon, Cassia bark
Description
One of 250 varieties of camphor laurels and not to be confused with flowering cassia, which a legume. A fragrant evergreen tree with flame-coloured bark. Similar in appearance and taste to that of cinnamon.
Recorded in Chinese history as far back as the 4^th century BC when it was regarded as the 'tree of life'. It was also mentioned in the bible. As a commodity it is cheaper than cinnamon.
Uses
Use as cinnamon or a substitute. The bark is referred to as "quills" which are stronger than cinnamon and are used in stews, curries, vegetables, fruit salads and percolated coffee. Ground cassia is used in baking particularly cakes, pastries, sweet snacks and chocolate. Ground cassia, its oil and oleoresin are used in the manufacture of perfumes, confectionery, beverages, chewing gum and pharmaceuticals on a commercial level.

Cayenne pepper

Capsicum annuum, Capsicum frutescens
Also known as: Red pepper, Chilitepines, Chilli Pepper, Ginnie pepper
Description
A perennial shrub growing to 2m high. Its drooping pods vary in length from 6-7mm to 15cms and strength of flavour. The smaller pods can be extremely fiery in flavour. The pods contain small yellowish seeds that also contribute to the intensity of its strength. The flavour is sweet, warm and peppery initially then gives way to the intensity of the 'heat'.
Native of America. They were introduced by Columbus and were being widely cultivated by the mid 17^th century.
Uses
Chilli peppers are now used in abundance throughout the world for their distinct flavours and biting hotness. Commonly used in Mexican, oriental, Indian and Italian foods. It is also often used as a condiment.

Chervil

Anthrisus cerefolium
Also known as: Gourmet's parsley
Description
A small biennial herb growing up to 30cms high. It has bright green, soft fern like leaves similar to parsley. White umbrella shaped clusters blossom in summer. It has mild flavour of pepper and aniseed.
Originally from eastern Europe it is now virtually native of most of Europe and the northern hemisphere. It was introduced into England and France by the Romans.
Uses
Fresh or dried leaves are used in meat, egg, cheese and fish dishes; in barbecue sauces, pickles, soups and salad dressings. It makes up one of the French 'fine herbs'.

Chilli

Capsicum family
Also known as: Lalmarach, Mirchi, Morich, Poivre rouge
Description
A range of species which have been a part of the human diet in the Americas since about 7500 BC. They were discovered in the Caribbean by Columbus and named "peppers" because of their similarity in taste with the Old World peppers of the Piper genus.
Uses
May be used fresh, preserved or in a flaked or powdered form.
Often used the add 'heat' to a wide range of dishes including sauces, salads, curries, plus many others.
There are a wide range of varieties of both fresh and other forms, some offer a mild spicy flavour, whilst others are exceedingly hot - so care must be used when choosing and using.
Varieties
Aji, Cayenne, Habaneros, Jalape'o, Paprika, Pequin, Tabasco, Rocoto, Scotch Bonnets

Chinese Pepper

Xanthoxylum piperitum
Also known as: Fagara, Sansho, Szechuan pepper, Japanese sansho and Chinese chiao
Description
Small red-brown seeds similar to black peppercorns. Less intensive heat than black peppercorns but with a lemony taste.
A native Chinese deciduous prickly ash tree, growing up to 3.5m. It was available in China before black pepper was introduced.
Uses
Used predominantly as a condiment or seasoning.

Chives

Allium shoenoprasum
Also known as: Onion chives, Rush leeks
Description
Growing to a height of 30cms, it resembles a grass particularly when young. It is part of the garlic and onion family. The leaves become tubular and hollow as it grows. In summer it displays spherical mauve blooms. It has a mild flavour and aroma of onion. Garlic Chives are similar to Onion Chives in that they are a grass like plant. They have flatter tubers and there bloom is white. The flavour is that of a mild taste of garlic.
Grown in China and first recorded in 3000BC and the Mediterranean regions before Christian times.
Uses
It is used fresh or dried and can be cooked although excess cooking will destroy structure and flavour. It is added sauces, salads, cheeses and dips or any dish requiring a mild onion flavour.

Cinnamon

Cinnamomum zelyanicum
Also known as: Dalchini
Description
A bushy evergreen tree growing up to 10m. It has low-set branches with strong grey bark. It has spotted green-orange shoots with shiny, leathery and green leaves. Cinnamon is taken from the inner bark of the shoots. It has a sweet pungent aroma
Native to Sri Lanka which is still the largest exporter of Cinnamon and regarded to be of the best quality.
Uses
It is used in stick form as taken from the tree or ground. Stick form is used preserving, mulled wines and curries or to spice coffee. Ground is used in cakes, milk puddings, fruit pies and particularly with apples. It is a traditional ingredient in mixed spice and curry powder.

Cloves

Eugenia caryopyllata
Also known as: Laung
Description
An dense evergreen tree growing up to 15m high. The cloves are small unopened flower buds in clusters of up to 15. They are harvested as the base begins to turn a red colour. They are then sun dried and become darker. The flavour is sweet, spicy and aromatic.
Native to Moluccas in Indonesia. It was introduced to China around 200BC. It is derived from the Latin word "clavus" meaning nail, which the cloves resembles. It was also used as a breath freshener in Roman times.
Uses
Used Whole or ground. It is often stud (whole) into roast ham and pork; in fruit punches, percolated coffee and mulled wine. Ground, it is used in sweet mincemeat, Christmas pudding, milk puddings and biscuits. It is an essential ingredient of fruit pomander.

Dill

Anethum graveolens
Also know as: Dill seed, Dill weed, Green dill
Description
An annual plant growing up to 1m. It has fern-like deep green leaves and umbels of lacy yellow flowers. It is like fennel but smaller in appearance. It has an aromatic yet mild flavour similar to caraway and the seeds are sharper and slightly bitter.
Native to Mediterranean regions and southern Russia. It is mentioned in the Bible, old Egyptian texts, Greek and Roman literature. The name is derived from the Norse word "dilla" meaning to lull.
Uses
Dill herb is used as a garnish for salads and as a flavour in casseroles and in particular with fish dishes and sauces. Dill seeds are used in pickles, including Dill Pickles (pickled cucumber) cheese dishes, salad dressings, vegetables and potato salads. Dill also has medicinal values and was used for ailments such as flatulence and colic. It has also been reported that it was considered as a charm against witchcraft back in the middle ages.

Elderflower

Sambucus Nigra
Description
A common European tree often found growing wild in hedgerows, in English folklore the elder tree is a favourite form that witches to take, if the branches were cut then the witch would bleed. It's said that a death in the family would follow the burning of an elder tree, and gypsy folklore warns of bad luck to use its wood is as kindling.
Uses
Commonly used as a flavouring for cordials and for wine making.

Fennel

Foeniculum vulgare
Also known as: Fennel bulb, Fennel leaves, Fennel seed, Fennel stems
Description
Grows to a height of 1.2m with feathery, finely divided leaves, with golden flowers in autumn. The seeds are slightly oval, up to 1cm long and greenish-yellow-brown. The flavour is of liquorice, sweet with a bitter after-taste.
Native to Northern Europe and Asia minor. It was a symbol of success in ancient Greece where it was called 'marathon'. Anglo-Saxon herbalists used it to help digestive complaints.
Uses
The seeds can be used in or on breads and cakes. As a traditional accompaniment to fish or added to salads.

Fenugreek

Trigonells foenumgraecum
Also known as: Bird's foot, Cow's horn, Greek birdseed, Kastoori methi
Description
Growing to around 75cm, a small annual herb of the pea family. It has light green leaves with white-yellow flowers. The seeds are small and furrowed, which when ground have a sweetness but with a spicy bitter after-taste.
Native to western Asia and south eastern Europe. Found in ancient Egyptian tombs, Charlemagne is said to have cultivated it in Europe in 180AD.
Uses
Can be used as a sprouting seed, like alfalfa. Usually used as crushed or powdered seeds added to soups, stews, chutneys and curries. Added to salad dressings, to flavour cauliflower or green beans.

Fines Herbes

To make this classic herb mixture combine equal parts of chopped;

• Chervil
• Tarragon
• Chives
• Parsley

Galangal

Alpinia galanga
Also known as: China root, Colic root, Galanga, Galangale, Gargaut, India root, Ka, Khaa, Loas, Lengkuas, Siamese ginger
Description
Grows to 1.5m with long blade-like leaves and white orchid-like flowers. Its rhizomes are light yellow with pinks sprouts and knobs. It is a member of the ginger family with a peppery taste.
Native to China and south-east Asia. First mentioned by Ibn Khuradbah in 870AD. Used in Europe in the middle ages and thought to be an aphrodisiac.
Uses
Can be used in soups and stocks, often added to curry pastes. It can be used as an alternative to ginger.

Garam Masala

Description
A blend of spices which literally means Garam (hot) Masala (spice), used throughout the Indian Subcontinent.
There is no definitive recipe for this blend as the content depends on regional variation and personal choice.
It may include any of the following; bay leaves, cardamom, caraway, chilli, cinnamon, cloves, coriander seed, cumin, fennel, fenugreek seeds, mace, pepper, saffron
Uses
As an spicy aromatic flavouring for a wide range of dishes such as curries, sauces and soups.

Garlic

Allium sativum
Description
Grows to up to 90cm with long, flat, solid leaves and has a mauve flower. The bulb contains segments (known as cloves) which are covered in a paper-like membrane. It is of the same family as onions and chives.
Native to Egypt, China and India. It is mentioned in the Old Testament and the Talmud. Pasteur noted its anti-bacterial properties, garlic juice was used as an antiseptic in World War I.
Uses
Peeled, chopped, minced or crushed it can be used in a magnitude of ways in a wide variety of savoury dishes.

Garlic Chives

Allium tuberosum
Also known as: Asatuki, Chinese chives, Gow choy, Nira
Description
Has green, wide, flat stems that come to a point at the top.
Uses
Can be added to soups or rice dishes or added as a garnish to cooked dishes.

Ginger

Zingiber officinale
Description
Has a stem 60-120cm tall, long lily-like leaves and greenish flowers with purple markings. It has a thick and tuberous rhizome which is used for flavouring.
Native to Asia. The Romans were said to have popularised its use throughout their empire. Marco Polo wrote about its use in China.
Uses
It should be peeled, then grated or thinly sliced. Can be added to a range of dishes including, as part of marinades. Dried ginger is often used to flavour ginger beer, biscuits and spiced cakes.
Varieties
African ginger, Australian ginger, Chinese ginger, Indian ginger (cochin), Jamaican ginger, Nigerian ginger

Herbes de Provence

To make this classic herb mixture combine;

• four parts thyme
• four parts summer savory
• two parts lavender
• one part rosemary.
• Dried is an acceptable substitute for fresh

Horseradish

Cochlearia armoracia (Armoracia rusticana)
Description
Growing to a height of up to 1m with spinach-like leaves and small white flowers. It is a member of the mustard family, its root has a pungent white taproot and rhizome with a hot, sharp flavour and strong aroma.
Native to Europe in the 13^th century it was used as a medicine in Germany. It was taken to America in the 16^th century by the early settlers.
Uses
The fresh raw root is grated or cut in to fine strips and added to dressings, sauces, mustards and seafood cocktails. It is a traditional accompaniment to roast beef, ham and other meats.

Hyssop

Hyssopus officinalis
Description
Grows to a height of up to 1m with bushy growth and has violet-blue flowers in late summer. It has an aroma similar to mint.
Native to the Mediterranean and North Africa, it has been known since ancient times. In the 17^th century, it was used in sick rooms as a strewing herb.
Uses
Both the flowers and the leaves can be used in salads, soups, fruits salads and drinks. The dried leaves can be made in to a tea.

Juniper Berries

Juniperus communis
Description
An evergreen tree which can vary in size from a small bush to 12m in height. The berries grow among sharp, pine scented leaves, taking two to three years to mature.
Was used by the ancient Greeks as a diuretic. Mentioned in the Bible and used at those times to freshen stale air. The word gin comes from the Dutch word jenever and is a key flavouring for that spirit.
Uses
The berries should be lightly crushed to release their flavour. Can be added to any game dish such as venison, quail, rabbit or duck or used as an ingredient of stuffing's for chicken, turkey or goose.. Herbalists recommend that people with kidney problems or who are pregnant should avoid it.
Varieties
American juniper or Red cedar (Juniperus virginiata), Prickly juniper or Medlar tree (Juniperus oxycedrus)

Lavender

Lavandula angustifolia
Description
Grows to a height of up to 1m with smooth, silver-grey leaves and has lavender (purple) flowers in late summer. It has a fresh, clean scent.
Native to the Mediterranean, it has been known since ancient times. In the Middle Ages it was known as the 'Herb of love' and also to dress wounds in wartime.
Uses
As the scent is quite pungent it should be used sparingly, though it can be added to vinegar's or to summer jellies and preserves.

Lemon Grass

Cymbopogon citratus
Also known as: Citronella, Citronelle, Heung mao tso, Serai, Sereb, Xa, Zabalin
Description
Grows in large clumps it has thin blades with a rough, sticky surface, its tips turn a yellow or reddish colour, having a scent of lemon. It should be handled with care as it can cut one's hands.
Grows in many tropical countries. In Europe it has been used for many years but known as citronella or citronelle. It is a natural fly repellent.
Uses
Only the base of the stem (tender and white area) should be used, can be added to soups, stocks or when baking or steaming fish or chicken. A key ingredient in Thai cooking. The green part of the stalk may be used to make a relaxing tea.

Lemon Verbena

Aloysia tripbylla (Lippia citriodora)
Description
A small tree growing to a height of 4m with pointed leaves that have a strong lemon scent. In summer it has pyramids of white or pale mauve flowers, which turn to yellow in autumn.
It was introduced to England in 1784 from South America.
Uses
It can be used to flavour desserts such as custards, rice puddings and ice creams. May also be made in to an aromatic tea.

Lime Leaves

Citrus aurantifloria
Also known as: Daun limau perut
Description
An evergreen tree with smooth, dark green leaves and a small, green fruit with white fragrant flowers.
Native to south-east Asia, introduced in to Europe during the Middle Ages.
Uses
Best used fresh from the tree. Added to Asian dishes such as rendang, sambals and steamed fish.

Liquorice

Glycirrbiza glabra (Liqioritia officinalis)
Description
Grows in clumps of straight woody stalks to a height of up to 1.5m. With front shaped leaves along stems and lilac coloured flowers. The root grows to 120cm long and is brown with a yellow centre. It has a strong, sweet flavour.
Native to the Middle and Far East. It has been used as a medicinal herb since ancient times, to cure constipation. In the early 16^th century it was cultivated by monks in Pontefract, which later became the centre for liquorice production in England.
Uses
Often used to mask the flavour of strong tastes within medicines, in confectionery and is also an ingredient of Guinness stout. It can be diluted (30g liquorice stick in glass of warm water) and added to fruit juices, syrups and fruit cocktails.

Long Pepper

Piper Longum
Also known as: Pipli
Description
A slender climbing plant with woody roots occurring in the hotter parts of India western coasts and other parts of the Subcontinent.
With long, grey, tightly bunched spikes, containing up to a hundred tiny seeds which are harvested green.
Uses
As a condiment or flavouring similar to black pepper with a sweet, fragrant aroma and a biting.

Lovage

Levisicum officinale, (Ligusticum scoticum)
Also known as: Lavose, Sea parsley
Description
Grows 90cm - 1.5m in height it resembles angelica and has hollow stems with small yellow flowers in summer. It has a flavour likened to celery or parsley.
Was used in ancient Greece and Rome for medicinal, cosmetic and culinary purposes.
Uses
The leaves, finely chopped can be used in the same way as parsley, or added to a thickened chicken stock as Lovage soup. Having a peppery flavour it can be added to most savoury dishes.

Marjoram

Origanum marjorana
Description
Grows in a small bush up to 50cm tall, with small, soft grey-green leaves and tiny white flowers at the tips of the stems. Both leaves and stems have a gentle oregano flavour.
Known since ancient times it was used in Egyptian, Greek and roman temples. Often mis-sold as oregano.
Uses
The leaves, finely chopped can be added to omelettes, sprinkled over savoury dishes or salads.
Used with thyme, bay leaves and parsley as part of a classic bouquet garni

Mastic

Pistacia lentiscus
Also known as: Masticha, Mistki
Description
Small clumps of yellowish resin with a slight liquorice flavour, derived from an evergreen tree.
Native of Greece and the Middle East. Used in Greece as a flavouring in the spirit in masticha and Turkey for raki.
Uses
Used in tiny amounts, pounded in pestle and mortar, to add to biscuits or sweet breads.

Mint

Mentha viridis, Mentha spicata, Mentha crispa
Description
There are varied varieties of mint all of which can be used for culinary purposes. It often grows in clumps and has green leaves that vary according to variety.
Native of the Mediterranean it was introduced to Britain by the Romans, it was used to provide a fresh aroma to houses, as an insect repellent and to prevent milk curdling.
Uses
Traditionally mint sauce or jelly is used as an accompaniment to lamb. It can be added to salads, cooked peas, sorbets and ice creams. Some varieties can by infused in hot water to produce a refreshing tea .
Varieties
Applemint (Mentha rotundifolia), Bergamot mint (Mentha odorata), Japanese mint (Mentha arvensis), Peppermint (Mentha piperita), Pennyroyal (Mentha pulegium), Watermint (Mentha aquatica)

Mixed spice

Also known as: Pudding spice
To make this spice mixture grind together;

• 1 small cinnamon stick
• 1 tablespoon cloves
• 1 tablespoon mace
• 1 tablespoon ground nutmeg
• 1 tablespoon coriander seeds
• 1 tablespoon allspice berries

Mustard Seed

Brassica
Description
Black mustard grows up to 3m in height, whilst white mustard grows up to 2m in height. Both have yellow flowers both four petals, followed by seed pods those of the black are smooth, the white have a hairy pod.
It has been known since ancient times, it is referred to as 'the greatest amongst herbs' in the Bible.
Uses
Powdered mustards may be mixed with a number of liquids to produce varying flavours, water to produce a hot, sharp flavour, vinegar for a milder effect, wine for spicier taste or beer to make it very hot in taste.
It can be an accompaniment for hot or cold meats, cheese, salads and in dressings. It is often added to vinegar when pickling foods.
Varieties
Black mustard (Brassica nigra), Brown mustard (Brassica juncea), Field mustard (Brassica arvensis), White mustard (Brassica alba or Brassica hirta)

Myrtle

Myrtus communis
Description
Grows in a compact bush up to 3m in height, with glossy, dark green leaves that are pointed, with long white fragrant flowers.
Native to Mediterranean countries. It has been known since biblical times, when its powdered leaves were used to dust babies.
Uses
It is used to wrap game or stuffed meats ten minutes or so prior to cooking, otherwise to flavour becomes too intense. The dried can be ground and used as a peppery seasoning. The flowers can be added to fruit salads or desserts.

Nigella
Nigella sativa
Also known as: Black cummin, Devil in the bush, Fennel flower, Love-in-a-mist, Wild onion seed, Black onion seeds
Description
Grows to a height of up to 50cm tall, with dark green feathery leaves and blue flowers. Its seeds have a nutmeg-like peppery flavour.
Known since the 16^th century, it was taken to America by the early settlers. In France it is known as Four Spices (quatre epices).
Uses
The whole dried seeds can be sprinkled over breads and cakes or ground and added to mustard for a variation.

Nutmeg and Mace

Myristica fragrans
Also known as: Jaiphal (Nutmeg), Javitri (Mace)
Description
A dense tree that can grow to a height of up to 15m. The yellowish brown fruit looks similar to a peach, its reddish lacy covering is removed as mace, whilst the inner seed is the nutmeg. They have a fragrant and warm flavour.
Native to Indonesia, it was much valued in Europe during the 16^th century.
Uses
Mace has the stronger flavour and should be used moderately in sauces for fish, cheese, in pickles or chutney, it can be added to vegetables such as carrots, spinach or potatoes.
Nutmeg has a milder flavour and can be grated to flavour rice puddings, custards, cakes, biscuits and fish dishes. It can also grated nutmeg can be added to most milk based drinks and is often added to the top of coffee.

Oregano

Origanum vulgare
Description
An untidy looking plant that grows to a height of up to 60cm and is a robuster version of marjoram, with more pungent leaves.
Known in the Mediterranean since ancient times for both its medicinal and culinary usage during the Middle Ages.
Uses
Often used with pizza and pasta dishes, works well in any tomato based dish too. It can be added to pasta or potato salads. Its flowers can be used in the same way as the leaves.

Orris Root

Iris x germanica
Also known as: Florentina
Description
Grows to a height of up to 1m with sword shaped leaves and has white flowers in summer. It has an aroma of violets.
Native to Europe, was first cultivated in Florence, Italy during the middle ages and used for perfume making.
Uses
It has a strong scent and is seldom used in cookery but is used in certain liqueurs to give a bitter flavour.

Paprika

Capsicum annuum
Description
A shrubby plant with a woody stem and single white flower. The tapering fruit can vary in colour from pale to very dark red. The spice is made by de-seeding and drying the fruit, then grinding.
Hungarian paprika is the most prized having a bright colour and a good sweet warm flavour, whilst the Spanish and Portuguese are paler and milder in taste.
Originally native to South America but cultivation began in Europe in the 15^th century. In Hungary the conditions produced a milder flavoured fruit than those originally bought over from South America.
Uses
Often used as a garnish for its colour on dishes such as seafood, eggs, cheese, dips, salads, etc. Hungarian goulash uses it to give a distinctive flavour and colour.

Parsley

Petroselinum crispum
Description
Grows to a height of up to 30cm tall, with long stems and frilled leaves, with flat white flowers during the summer.
Know since ancient times throughout Europe, popular with both the Greeks and Romans, Emperor Charlemagne was said to have enjoyed cheese flavoured with parsley seeds.
Uses
Sprigs may be used as a garnish for any savoury dish. One of the ingredients of a classic bouquet garni. Freshly chopped it can be added to many dishes such as soups, casseroles, stews, or added to vegetables potatoes, dressings, sauces or stuffings. When chopped and added to a white sauce, it becomes parsley sauce as an accompaniment to fish or other savoury dishes.
Varieties
Fern parsley (Petroselinum crispum filicinum), Hamburg parsley (Petroselinum sativum), Italian parsley (Petroselinum crispum neapolitanum)

Pepper

Piper nigrum
Also known as: Black pepper, Green pepper, Kalimirch, Pink pepper, White pepper
Description
A vine that can grow to over 10m (though often trimmed to a bush 4m tall), with dark green shiny leaves. The fruit has clusters of up to 60 peppercorns, the unripe fruit is green, as it ripens it changes colour eventually to black, all peppercorns come from the same plant.
Native to India, during the Middle Ages it was the most highly prized of spices in Europe, indeed it was often used as currency.
Uses
Used as a condiment in or on most savoury dishes, freshly ground for its best flavour. White pepper is often used for dishes or sauces where black flecks are undesirable. Peppercorns are added to vinegar when pickling. Freshly ground black pepper can be added to fresh strawberries to enhance their flavour.
Varieties
Betal pepper (Piper betle), Indian long pepper (Piper longum), Java long pepper (Piper retrofractum), Rough leaved pepper (Piper amalago)

Pomegranate Seeds

Punica granatum
Also known as: Anardhana
Description
A shrub or small tree, to 26-10 m (0-30ft) tall, the pomegranate is many branched, more or less spiny and extremely long-lived
Originating from Central Asia. Cultivated in Western and Central Asia, Mediterranean countries and Northern India. Pomegranate is a very popular fruit all over the Middle East.
Uses
Dried pomegranate seeds stem from sour varieties whose fruits cannot be eaten raw.

Poppy Seeds

Papaver somniferum
Also known as: Khuskhus
Description
Thought to have first been cultivated by the ancient Egyptians for producing cooking oil.
Poppy Seeds are tiny blue-grey seeds with a nutty taste, from the plant indigenous to the Mediterranean.
Uses
Used to flavour breads, cakes, rolls, and biscuits in Europe and the Middle East. Also in Southern Indian dishes. Sometimes roasted or made into a paste.

Quatre spices

Also known as: Epices Parisiennes
A spice mixture of;

• 1 part ground cloves
• 1 part ground ginger
• 1 part ground nutmeg
• 2 parts ground white pepper

Rocket

Eruca sativa
Also known as: Arugula, Roquette
Description
A quick-growing annual, native to the Mediterranean and Eastern Asia. It has dark green jagged-edged leaves and has a strong, peppery flavour.
Uses
As a salad leaf or herb in soups, sandwiches, pasta and vegetable dishes

Rosemary

Rosmarinus officinalis
Description
Grows as a small bush to a height of up to 1.5m, with straight branches and narrow, dark green leaves and has a small mauve flower. It has a scent of pine and a pungent flavour.
Known since biblical times, it is said that the Virgin Mary spread her cloak over a white flowered bush, which then turned blue, the bush was then called the Rose of Mary.
Uses
Fresh rosemary is traditionally added when roasting lamb, chopped leaves can be added to pates or vegetables to add flavour.

Rue

Ruta graveolens
Also known as: Bitter rue, The herb of grace
Description
Grows to a height of 1m with lacy, blue-green leaves, during summer it has flowers which are yellow with a hint of green. It has a very bitter taste
Native to southern Europe and introduced to Britain by the Romans, legend says that it was drunken as a tea as penance by early Christians, hence the name of the herb of grace.
Uses
Seldom used due to its intense bitterness, but can be used sparingly in salads.

Saffron

Crocus sativus
Also known as: Crocus, Kesar, Karcom, Krokus
Description
The stamen of a mauve crocus, which is hand picket in autumn, the dark orange-red stamen is then dried.
Native to the Mediterranean and Asia Minor it has been prized since ancient times, it is used for medicine, in perfumes as a dye as well as for its culinary uses. It takes over 500, 000 stamens to yield 1kg of saffron, hence it is expensive.
Uses
Crushed and infused in a little warm water, it can be used to add colour and a subtle flavour to many dishes. Saffron cakes are traditional in Cornwall. It can be added to soups, cakes, breads, fish or chicken dishes.

Sage

Salvia officinalis
Description
Grows to a height of up to 1m, a bushy plant with woody stems, having greeny grey pointed leaves and purple flowers in the autumn.
Known since ancient times and the Greeks and Romans thought that it prolonged life. It was so prized by the Chinese during the 17^th century that they would exchange any quantity of tea for a quarter of the weight of dried sage.
Uses
A traditional accompaniment for pork, goose or game, it counteracts the rich fattiness and is often used within stuffing mixtures for such dishes. A little finely chopped can be added to egg and cheese dishes.
Varieties
Clary sage (Salvia scalea), Meadow sage (Salvia pratensis), Pineapple sage, Red-leaf sage

Salad Burnet

Sanguisorba minor
Also known as: Garden burnet
Description
Having round, small leaves on a slender stem which tends to droop, giving it a 'weeping' appearance, with pink berry-like flowers during summer.
Native to the Mediterranean, though grows wild throughout Europe. In the Middle Ages it was thought to ward off the plague.
Uses
Added to salads, used as a garnish for many savoury dishes. It can be added to drinks such as punch, fruit juices or wine cups to add a fresh flavour. It can be finely chopped and added to sour cream or cream cheese as a dip.

Savory

Winter savory (Satureia spp)
Summer savory (Satureia hortensis)
Description
Winter savory is compact bush with narrow, glossy leaves and small white flowers in late summer autumn.
Summer savory has longer, softer leaves which have a bronze-green colour and pink flowers in late summer and autumn.
Native to the eastern Mediterranean and southern Asia, it was once thought to be an aphrodisiac. It was introduced to Britain by the Romans.
Uses
Both types of savory can be used in the same way, finely chopped it can be added to soups, sauces, pork or seafood dishes. It can be added to breadcrumbs to give a slightly peppery flavour.

Screwpine

Pandanus family
Also known as: Kewra, Pandan, Rampe
Description
The leaves of various species of trees native to Southeast Asia.
Uses
As a flavouring, in Asian rice and dessert dishes, said to have a somewhat floral, nutty flavour.
Also used as a green colouring agent.

Sesame

Sesamum indicum
Also known as: Til
Description
The yellowish, red, or black, though most often ivory coloured seeds of an annual herb, which grows in hot climates. Known to the cultures of the ancient Middle East from at least 900 BC. With a mild, nutty flavour, used in many different cuisines.
Uses
Seeds - breads, desserts, sweets, main dishes, also as a garnish.
Oil - both cold pressed and toasted, used as a flavouring or in dressings.
Paste - (such as tahini) to enrich the flavour and texture of sweet and savory dishes.

Sorrel

Rumex scutatus
Also known as: Dock, French sorrel, Oseille
Description
Grows in thick clumps similar to spinach, having broad, oval leaves with reddish stems and small green flowers in summer. The young leaves have a hint on lemon, whilst the older ones are slightly bitter.
Native to central Europe, it is thought to have been introduced to Britain in the late 14^th century. Its name is derived from the Greek word for sour.
Uses
Can be used in the same way as spinach, either raw or lightly cooked. It can be chopped and added to chicken stock thickened with cream to produce sorrel soup, or added to white sauce to accompany fish or poultry dishes. It makes an unusual filling for omelettes too. Should not be cooked in aluminium cookware.

Star Anise

Illcium verum
Also known as: Aniseed stars, Badian, Botgok, Chinese anise, clove flowers, Siberian cardamom
Description
A small evergreen tree that grows to a height of up to 5m, with shiny aromatic leaves and yellow-green many petalled flowers. The fruit is woody and brown star shaped with each of the eight point containing a seed. It has a agreeable anise scent and tastes of sweet liquorice.
Native to China, where it was traditionally used to aid digestion, sweeten breath and its bark was used as incense.
Uses
Extensively used in Asia cooking, where it is often added whole to tea or coffee. It can be added to pork dishes to provide a different flavour.

Tamarind

Tamarindus indica
Also known as: Imli
Description
The tamarind is a large tropical tree with a short massive trunk, ferny pinnate leaves, small yellow flowers and fat reddish brown pods. Native to Africa, spread to India and Southeast Asia in prehistoric times. It is also found in Mexico and South America.
Uses
Used as a souring agent in chutneys, vegetables, pulses and sauces. Also dried stored in bottles for future use.
It is also an ingredient in Worcestershire sauce and HP sauce.

Tansy

Tanacetum vulgare
Also known as: Buttons, Parsley fern
Description
Growing to a height of up to 1m, with deeply toothed fern-like leaves and a mass of small yellow button-like flowers in autumn. The leaves have an aroma of lemon and camphor.
Native to Europe, tansy cakes were baked at Easter as a reminder of the bitter herbs eaten during the Feast of Passover. Also valued as a natural insect repellent.
Uses
Should be used sparingly because of its bitter flavour, can be used as a garnish for many savoury dishes.

Tarragon

Artemisia dracunculus
Also known as: French tarragon
Description
Grows to a height of up to 1m, a straggly plant with smooth, straight leaves and yellow buds in late summer that do not often bloom. Has a spicy fragrance and a unusual piquant flavour
Native of Europe, it was first recorded in Britain in the late 14^th century.
Uses
An primary ingredient for tartare sauce and sauce bernaise. Finely chopped and combined with equal quantities of chives, parsley and chervil to become the classic fine herbes blend. It can be added to game, turkey, seafood, chicken or egg dishes. It is often added to salad dressings and can be an extra flavour when making mustard. A sprig or two steeped in a bottle of wine vinegar produces and interestingly flavoured alternative.
Varieties
Russian tarragon (Artemisia dracunculoides), Winter tarragon (Tagetes minuta)

Turmeric

Curcuma domestica
Also known as: Haldi, Kha min, Kunyit basah
Description
Grows to a height of up to 1m, with broad, bright green leaves and pale yellow flowers. A member of the ginger family, the rhizomes have a spicy fragrance with a tart flavour. When ground the powder has a rich reddish-orange colour.
Native of southern Asia, originally used within medicines and as a charm to protect from evil.
Uses
Mostly found in its powdered form, it can be added to chutneys, pickles and mustards for its colour. It is often used as a 'poor mans' version of saffron to colour various dishes.

Vanilla

Vanilla plantifolia
Also known as: Vanilla beans, Vanilla pods
Description
The fruit of the golden flowered vanilla orchid, a large climbing plant with thick bright green leaves and aerial roots, it can climb to a height of 30m. The pods when picked have no flavour until they have been cured. The pods are dark brown in colour containing tiny black seeds.
Native to Mexico and South America, in the 14^th century emperor Montezuma is known to have drunk a blend of chocolate and vanilla beans sweetened with honey. It was fist used Europe in the 16^th century as a flavouring with chocolate.
Uses
The whole pod or the seeds scraped from it can be added to a wide range of sweet dishes such as cakes, desserts, sauces and ice creams. The whole pod can be used to flavour milk, by placing it into a quantity of boiled milk and leaving it to steep for an hour, the pod can then dried be with care and re-used up to four times. A pod added to an air-tight jar of sugar permeates it with the spicy aroma and flavour of the bean.

Woodruff

Asperula odorata
Also known as: Sweet woodruff, Waldmeister, Wuderove
Description
Low growing to height of up to 90cm, with clusters of dark green, shiny leaves and small star shaped white flowers in spring. It has an aroma of newly mown grass.
Native to Europe, in the Middle Ages garlands of it were used as a protective charm in battle and as air fresheners. In the early 1900's it was used to mask unpleasant odours in medicines.
Uses
Often used to flavour drinks, it can be added to punches and fruit cups, three or four sprigs of dried or wilted woodruff can be added to a bottle of white wine and left overnight, then added to punch. It can be added to tea, though it should not be over used.

Yarrow

Achillea millefolium
Also known as: Bloodwort, Knight's milfoil, Military herb, Nose bleed, Old man's pepper, Sanguinary, Soldier's woundwort, Staunchweed
Description
Growing to height of up to 60cm, with thickly matted fern-like foliage and tiny white flowers in autumn. It has a agreeable, slightly bitter flavour.
Native to Britain and Europe, it was reputed to improve stamina and strength. It was used for medicinal purposes to staunch bleeding and as a first aid dressing. Before hops were used it was often used when brewing beer.
Uses
The younger leaves are more tender, it can be steamed and used as a vegetable, made into a soup or chopped and added to salads. When mixed with equal quantities of peppermint or camomile it can be made in to a refreshing tea.