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Herbs
Nature Bulletin 471-A November 18, 1972
Forest Preserve District of Cook County
George W. Dunne, President
Roland F. Eisenbeis, Supt. of Conservation
HERBS
An herb, to a botanist, is a plant with tender stems -- they are not
permanently woodly like those of a shrub. To most people, herbs are
plants with fragrant stems and leaves, or pungent seeds, used in
cooking, pickling, perfumes, or medicines. Their use for such purposes,
particularly the latter, is as old as the hills and in every country there is
a wealth of folklore, legends and superstitions about them. The early
American colonists had herb gardens. They included several kinds of
plants used to flavor foods and, especially, to disguise the taste of old
half-spoiled meat. They also included many medicinal plants called
"simples", or "Physio Herbs", used in home remedies for all sorts of
ailments.
The pioneers who settled the Middle West had no time for such
folderols as herb gardens. They could kill plenty of wild game for fresh
meat; and there was a great variety and abundance of wild native plants
which, from the Indians or by experiment, they believed to be
efficacious for home remedies -- and many of them were. Medicine men
traveled around the country selling liniments, "pain killers", and "roots,
yarbs and squills". As late as 60 years ago, only a few herbs were
commonly used here for flavoring food: Sage, in homemade sausage
and the "stuffing" in a Thanksgiving turkey or goose; Summer Savory,
for the same purposes: Dill, in cucumber pickles: Caraway seeds in
sauerkraut and rye bread; and Thyme, which was a favorite among
people from New England, England and northern Europe.
During the past 20 years, herbs and many kinds of herbs have become
increasingly popular with American cooks. Packaged herbs, and their
seeds for planting in gardens or window boxes, can be purchased in
stores. Recipes notable for their use of various herbs are published in
magazines, pamphlets and cookbooks. Housewives may now give
flavor and variety to everyday dishes that tickle our palates and rival the
specialties of famous chefs. Further, because some herbs are better
when green and fresh, many epicures and gardeners now grow their
own and there are excellent publications with directions for doing so.
When you study the culinary or "kitchen" herbs, a curious fact appears:
most of them are natives of southern Europe or the Mediterranean
region, and most of them belong to the Mint Family. Further, with the
exception of chives, garlic, and other relatives of the onions, the rest
belong to the Parsley or Carrot Family. The mints have square stems
with opposite or whorled leaves, and their fragrance comes from
aromatic volatile oils in tiny glands on the leaves. Those in the parsley
family, aside from a characteristic type of flower clusters, known as an
umbel, mostly have compound leaves with a distinctive taste but not
much odor, because the aromatic oils are contained in the seeds.
The parsley family includes caraway and anise, of which the seeds are
used for flavoring; and dill, parsley, celery, fennel and chervil -- whose
leaves are used in soups, salads and other foods. The mint family
includes such familiar herbs as sage, summer savory, several kinds and
flavors of bail, marjoram (most versatile of herbs), thyme, rosemary,
tarragon (used mostly in pickles and vinegar), oregano (used sparingly
in pizza and other Italian dishes), and spearmint, peppermint, curly
mint, apple mint, pineapple mint, and so weiter.
Caution: when only dried herbs are available, use half the recipe
quantity for fresh herbs. Add them during the last stages of the receipt
because many herbs, if cooked too long, will give a bitter taste to the
foods.
The English sound the "h" and say "a herb". We say "urb".
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Update: June 2012
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