Food By Franz

Curly or flat? – no I’m not talking about today’s hair decision, I’m looking at parsley in my local produce section. Curly leaf (P. crispum) or Italian Flat leaf (P. neapolitanum) are both usually available.

Parsley has been called the worlds most popular spice. It is common throughout European, American and Middle Eastern cooking. Parsley has been around since wild carrots and celery were discovered and cultivated, indeed parsley is a family member of the Umbelliferae. The theory behind the development of the curly leaf was to not confuse it with poison hemlock or chervil. Either way they taste almost identically.

Culinary wise (other than garnish), parsley is widely used in tomato dishes, potato dishes, rice dishes like risotto or pilaf. Parsley also goes well with meats – fish, goose, any meat or vegetable stew. Parsley is the basis of a bouquet garni-a small bundle of herbs used to flavor soups or sauces usually tied up in cheesecloth for easy retrieval. Fresh chopped parsley is often used as a topping on dishes for a great dash of color and fresh green taste. In Italy, cooks often present gremolata (a mixture of parsley, garlic, and lemon zest) as a accompaniment to osso-bucco (an veal stew). The French use a mix of chopped garlic and parsley called persillade. In the middle east, parsley is essential in the national dish called tabbouleh – a salad of bulgar wheat, tomatoes, onion spiced with parsley, lemon juice and olive oil. Many cultures use parsley in dressings, sauces, pastes and pates.

Parsley Leaves Extract 1 FL Oz

Nutritionally, parsley is packed with vitamins K, C, A, folate and iron – all for almost no calories. Parsley’s volatile oils-particularly myristicin-have been shown to inhibit tumor formation in animal studies, and particularly, tumor formation in the lungs and get this,
the activity of parsley’s volatile oils qualifies it as a “chemoprotective” food, and in particular, a food that can help neutralize particular types of carcinogens (like the benzopyrenes that are part of cigarette smoke and charcoal grill smoke). How is that for healthy?!?

Growing parsley has its plus side as it is a wonderful companion plant(link) in the garden. It attracts helpful predatory insects and good polinaters to the area. Especially useful planted near tomatoes, as the wasps parsley attracts kill tomato hornworms who are attracted to the parsley nectar. To keep growth in check, we suggest trimming and deadheading to keep leaf production at maximum. You can preserve parsley by drying or freezing in olive oil.

Interesting facts:
Parsley tea has been used as an enema
Some herbologists recommend parsley tea to help high blood pressure
Parsley seeds contain a high level of apiole oil and are a diuretic
Parsley appears to enhance the body’s absorption of manganese, which is important to help build bone. The absorption appears to be especially enhanced when parsley is eaten in conjunction with copper and zinc rich foods such as shellfish and organically grown whole grains
The produce code for parsley is 4899

Cautions:
Parsley should be be consumed by pregnant women. Parsley in oil, root, leaf or seed can cause uterine stimulation, possible preterm labor.
People who suffer from kidney stones should not eat parsley as it is high in oxalic acid.

Herb/Spice for July 2010

Dill (Anethum graveolens) is a solo act – the sole species of the genus Anethum. Dill is a short-lived perennial herb growing up to 3ft high with delicate fern like leaves. The aromatic leaves, used fresh bring a unique taste to many foods – such as pickles, borscht, cured salmon. The “heads” are full of seeds (about 4-5mm and 1mm long) and the seeds can be slightly curved. Both the leave and seeds can be used in spicing foods.

Dill is native to southern Europe and western Asia – the oldest archeological evidence comes from lake shore settlements in Switzerland. Dill was used in Roman cooking and they distributed it widely with their conquests. Noted in the Bible as being tender for tithes during the time of the Pharisees. The name dill is thought to derive from the Norse/Anglo Saxon word dylle meaning to soothe or lull.

Dill is known for its wild and weedy growth – thus dill weed as its referred to sometimes. Quick to grow and even quicker to decline. A fresh cut stalk will start to wilt almost immediately. To successfully grow dill requires good heat and good amounts of sunshine. Even partial shade will reduce your yields. It prefers rich and well drained soil. Use the fresh leaves while they are growing and harvest the seeds for later use as spice or seed. Dill oil can be extracted from the plant. Seeds can be kept for cultivation next year as an annual.

Dill is used extensively in pickling recipes worldwide to preserve asparagus, cucumbers, beans and vegetable mixes. When pickling one  can use either leaves, seeds or the entire “heads” in jars. Fish and dill are a heavenly combo – tuck a couple of sprigs of fresh dill under any fish to steam, saute, bake or broil – remove the sprigs and skin to serve for a mellow taste addition. See this month’s Creamy Cucumber Dressing as a great summer salad treat. Dill and potatoes are a good match too – try a touch in your potato salad. It is also a good toss with chives in egg dishes. Dill has such a unique taste that it has signature dishes around the world – Swedish Gravlax (a cured fillet of salmon dish), Indian yellow Moong dal (a main-course dill dish), Russian borscht (heady beet soup), and in Lao – Mok Pa (fish wrapped in banana leave dish).

Interesting Facts:
Dill is considered to have very good anti-gas properties and hence it is used as mukhwas, an after-meal digestive from India.
By tradition, dill is also traditionally given to mothers immediately after childbirth.
Dill seed is a very good source of calcium, and a good source of the minerals manganese and iron
Dill was used by Hippocrates, the father of medicine, in a recipe for cleaning the mouth.
Ancient roman and greek soldiers would apply burnt dill seeds to their wounds to promote healing.
The total volatile oil portion of dill has also been studied for its ability to prevent bacterial overgrowth. In this respect, dill shares the stage with garlic, which has also been shown to have “bacteriostatic” or bacteria-regulating effects

I’ve gotta hand it to the folks who name things, when I first starting reading about the spice turmeric it was quite clear that they have had a hey-day during the ages with this one. The experts say things like: Curcuma longa, a perennial herb, is a member of the Zingiberaceae family. Can they expect anyone (other than a botanist type) to make that out? Check out this excerpt: Curcuma is also the name of the species chosen by Linnaeus in 1737 for this kind of monocotyledonous herbs of India. Geez, how self important can they make one spice sound? How thankful can the average cook be that they settled for turmeric in the end.

To further simplify – turmeric is primarily used as a herb, its a perennial plant, the rhizome like roots are the main harvest. Native to south asia and related to ginger, growing turmeric requires tropical conditions and lots of water. The roots are then harvested, dried and ground into the spice we know as turmeric. Its active ingredient is curcumin and it has a distinctly earthy, slightly bitter, hot peppery flavor and a mustardy smell. Turmeric can be recognized for its warm, bitter taste and golden color.
The roots are used to dye and impart color in foods. Particularly the “yellow mustard” that you are familiar with is colored with turmeric. It is also used in canned beverages, yellow cakes, orange juice, popcorn coloring – besides it is the leading ingredient in most curries. Although usually used in its dried, powdered form, turmeric is also used fresh, much like ginger. It has numerous uses in Far Eastern recipes, such as fresh turmeric pickles.

Ideas for Cooking with Turmeric

Add turmeric to egg salad to give it an even bolder yellow color.
A pinch in boiled white rice gives it rich golden color.
Mix brown rice with raisins and cashews and season with turmeric, cumin and coriander.
You can always throw in a extra pinch of turmeric in commercial curry powders or dishes.
Sprinkle sautéed apples for a taste treat.
Turmeric on healthy steamed cauliflower and/or green beans and onions. Toss w/EVOO, turmeric, S & P.
Dip for vegetables – a dash of turmeric and dried onion with a little omega-3-rich mayonnaise or plain yogurt, salt and pepper.
Turmeric is a great spice to complement recipes that feature lentils
Add a bit of color to your salad dressing with a pinch of turmeric.

Interesting Facts:

Turmeric is coded as E100 when used as a food additive and is used to protect food products from sunlight.
Termed “over-coloring”  in such as in pickles, relishes, and mustard, is sometimes used to compensate for fading.
In South Asian medicine, turmeric has many properties and is used as a readily available antiseptic for cuts, burns and bruises. It is also used as an antibacterial agent.
It is taken in some Asian countries as a dietary supplement, which allegedly helps with stomach problems and other ailments. It is popular as a tea in Okinawa, Japan.
Pakistanis also use it as an anti-inflammatory agent, and remedy for gastrointestinal discomfort associated with irritable bowel syndrome, and other digestive disorders
Turmeric is currently being investigated for possible benefits in Alzheimer’s disease,cancer, arthritis, and other clinical disorders
Herbalists and naturopaths consider turmeric to be one of nature’s most potent anti-inflammatories and antioxidants.

Cautions: In animals, high doses of turmeric have caused liver problems. No cases of liver problems have been reported in people.
People with gallbladder disease should avoid using turmeric as a dietary supplement, as it may worsen the condition.

April 2010

Now here’s a moniker: Artesmisia Dracunculus – does it sound fey? Or evil to you? How about Dragons Wort – sounds like something Harry would use in a potion, eh? No wonder everyone calls it by its surname of Tarragon. It is a shrub with long slender dark green leaves. Taste wise, folks think its has a somewhat astringent taste – slightly reminiscent of anise. There are two main varieties of tarragon – French and Russian. French tarragon is the choice of cooks for its more intense flavor.

French Tarragon Herbs

It is native to West and South Asia. Tarragon comes today from many sources – grown in the Northern Hemisphere and throughout Southern Europe – especially France. The herb has been naturalized in temperate zones of the USA. As to growing tarragon only the russian variety can be grown from seed and is a much hardier and vigorous plant. Russian tarragon is just not as pungent tasting. It prefers poor soils, tolerates drought and, neglect – hey, sounds like my kinda plant! French tarragon will go dormant in the winter and likes full sun without over watering.

Most commonly tarragon is the predominant flavor in Bearnaise sauce and in tarragon vinegar. It is recommended for use in: tartar sauce, mustard and sour cream sauces, with tuna fish in casseroles or puffs and marinades. To the French it is quintessential herb for egg dishes. Add to a white sauce for over egg or fish dishes. As to meat – use with any fowl – duck, chicken, squab, pheasant. Also recommended for veal, lamb, venison and other game. Add to steamed peas or spinach. A pinch in tomato or mushroom soup, nice flavor to fish chowders. Tarragon adds a distinctive taste to herb butters for meats or veggies.

Cautions – stands alone well, very aromatic – use sparingly.

190ml Tarragon & Roast Garlic Mustard – New Zealand Gourmet Gift

Rosemary - Not the girl, the spice…silly….as in “parsley, sage, rosemary and thyme”, isn’t that the lyric?

One of the most pungent spices in the cabinet. Often described as “piney” in scent, rosemary is essential to mediterranean cooking. It is used in the chicken caccitore dish, March’s recipe of the month or ROM. The spice is slightly bitter and complements a wide variety of sauces, meats, including wild game. Rosemary gives off a distinct mustard smell when burnt and can be used to flavor barbeques.

Rosemary is a very hardy, perennial herb (more like a tree really) – once established is not easily gone. The good news is that it doesn’t spread throughout the garden like some. It also has excellent companion planting aspects, as it seems to have no natural predators. Plant it next to cabbages, beans and carrots to deter cabbage moths, bean beetles and carrot fly. Rosemary cultivars have white flowers, others blue or pink blooms.

Rosemary leaves as an herb can be used fresh or dried. Used in the “trinity” of Mediterranean cuisine – garlic, basil and rosemary, thyme or oregano (or a combo of all) – add any or all of these to a pomodoro sauce (tomato) and you’ll have heavenly sauce for pasta.

Rosemary has several “traditions” associated with it throughout the ages. Rosemary is associated with the goddess of love and beauty – Aphrodite, so it was common in bridal wreaths as a symbol of fidelity. In the middle ages brides would wear a rosemary headpiece, the groom and guests too. Thus rosemary evolved into a “love charm” herb. It was often used at funerals for a symbol of remembrance. Associated with remembrance, rosemary has a reputation for improving memory.

Health wise, rosemary has good amounts of calcium, iron and vitamin B6. Some research has shown that rosemary interferes with the absorption of iron in the diet, indicating that it should not be taken internally by persons with an iron deficiency. Other research shows that carnosic acid (found in rosemary) may shield the brain from free radicals, lowering stroke risks and neurodengerative diseases like Alzheimers. Also rosemary essential oil is potentially toxic if ingested.

Interesting Facts:

The name rosemary derives from the latin name rosmarinus, which is from “dew” (ros) and “sea” (marinus), or “dew of the sea” — apparently because it is frequently found growing near the sea
Another bit of “lore” – a sprig of rosemary under a pillow before sleep would repel nightmares, and if placed outside the home it would repel witches.
If you are looking for a good organic, deep cleaning, nourishing handwash – click below

Incense Rosemary 10 Gm

Peppercorn
Talk about being under-appreciated! Just a century or ten ago this substance was demanded in ransoms! Shipped and traded worldwide, highly prized, once regarded as a privilege for the rich….now, we hardly notice the stuff sitting in its own shaker next to the spot light loving salt. Poor Pepper! Although it is the “Worlds Most Popular Spice” – no spotlight here! Thank goodness the comics don’t realize that it is actually the fruit (called drupes) of a flowering vine – it could have been the beginning of pepper prejudice!

With Pepper’s brilliant history – prized in Greek and Roman cooking, recorded in Marco Polo’s journals – how many other spices have those claims? From having your own guild established (London 1179) how does one become so common, that it hardly rates a sneeze now and again….no pun intended – BTW, did you know that its the piperine substance in pepper that makes one “achoo”…but I digress.

All three peppercorns – black, green and white all come from the same plant, but have different effects on the palate. Per the tasting experts – black peppercorns are the hottest and most intense pepper flavor of the three Green peppercorns have a “fresher” flavor and less pungent than either black or white. White peppercorns are milder than black and have a bit of a “musty” taste. Each has wonderful uses – Culinarily it is a spice we cannot do without – amazingly versatile, it has so many uses in cooking ie:
Poaching or cooking liquid for any meat
Marinades, dry rubs, seasoning mixes
Vinaigrette’s, salad dressings, sauces
egg dishes, potato and tomato dishes,
Soups/Stews/Olios – any meat, bean or vegetable combo
white pepper in most sauce that you do not prefer black specs
Pepper can be used in almost any dish that is not sweet – although there is one exception there…the German cookie “pfeffernusse”.

Pepper Parentage: A flowering vine (Piper nigrum) that produces clusters of drupes (or berries) – that is where our humble spice, Pepper comes from. Originally cultivated on the African coast, India and Indo coastal regions – it is now grown in India to Malaysia and exported worldwide. Piper nigrum can be harvested multiple times during the year – it just depends on when the berries are harvested as to the color. The green are picked as immature, the black – just before ripe and dried. White pepper comes from the fully ripe berries and are hulled to reveal a gray/white kernel.

And pink peppercorns – Forggettaboutit! They are even real peppercorns – they are from another plant entirely (S. Terebinthifolius) which is a brazillian pepper! Pink peppercorns are commonly added to peppercorn mixes commercially.

The proper name for the culinary herb oregano is Origanum vulgare – now I don’t know about you, but the vulgare part of the name is somewhat bothersome, eh? Oregano is a member of the prolific mint family. A perennial herb (*in most climates), oregano has an aromatic, warm and slightly bitter taste. Its leaves are coarse, oval, and fuzzy. Leaves are about 5/8 inch long; they are dark green when fresh and light green when dried. It is the leaves that are used in cooking, and the dried herb is often more flavorful as the fresh ounce for ounce. Important as a culinary herb and widely used Greek, Italian, Spanish and Turkish cooking.

Oregano is native to several areas of the globe – Europe, the Mediterranean region and southern and central Asia. Spread throughout the world by trading ships – its ability to be dried and stored made it a valuable commodity.
Oregano Cut & Sifted – 2 Lb Oregano, Cut & Sifted: GR
Oregano is a very hardy plant – easy to cultivate, easy to harvest and use. It varies in intensity; good quality oregano is so strong that it almost numbs the tongue, but cultivars adapted to colder climates have often a less intense flavor. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species. Oregano requires pruning or it will become rangy. It has very few pests and its blossoms attract good pollinators.

Often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. Oregano combines nicely with pickled olives and capers. Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to a Greek vinaigrette, is essential to the lemon-olive oil marinade for souvlaki. Useful in seasoning many fish dishes.

Interesting facts according to Wiki:

Oregano is high in antioxidant activity, due to a high content of phenolic acids and flavonoids.
Oregano has demonstrated antimicrobial activity against food-borne pathogens – these characteristics may be useful in both health and food preservation.
In southern Philippines oregano is used when boiling carabao or cow meat to eliminate the odor of the meat

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family Cumin seeds are similar to fennel and anise seeds in appearance, but are smaller and darker in color. As far as shape Cumin seeds resemble parsley, dill and caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color. They are all members of the Umbelliferae family,

Used extensively in Cuba, Sri Lanka and the Middle East, cumin is prized for its aromatic properties. Cumin is also typically used in Spanish, Italian, Mediterranean and Middle Eastern cuisine. It has an earthy and slightly warming accent to a dishes. It is commonly used in curries, combining with other spices. Contrary to belief in this country cumin is not expansively used in Mexican cooking, although it is good in chili and it is an ingredient in some ground chili powders. It is essential in couscous – a dish of semolina steamed over meat and vegetables – the “national dish” of Morocco. In Europe, the Dutch and Germans use it to add flavor to cheeses like Leyden and Munster.

Its known by many names depending on what country your in – Southern India calls it “jeerakam”, while the rest of India and Nepal call it “jeera” In Afghanistan, Iran and Pakistan it is known as “zeera”, Central Asia its called “zireh”, in China its “ziran”.

Cumin has a long history – cumin is mentioned in the Bible, in both Isaiah (Old Testament) and Matthew from the New Testament. It was also highly prized by the Romans and Greeks – the latter keeping in its own tableside container (this is still the custom in Morrocco) Later it was introduced to the Americas by the Spanish conquests.

Cultivation of cumin requires a long, hot summer of 3–4 months, with daytime temperatures around 85°F or above. It is drought-tolerant, and is mostly grown in southern climes. It is grown from seed, sown in spring, and needs fertile, well-drained soil.

Interesting Facts:

Cumin is the second most popular spice in the world after black pepper according to Wiki.

Cumin seeds have been found in some ancient archeological sites. Ancient Syrian and Egyptian archaeological sites both have recorded discoveries of the spice in burial chambers.

Classically, cumin symbolised greed; thus the avaricious Roman Emperor, Marcus Aurelius, came to be known privately as ‘Cuminus’

Healing Power of Black Cumin: A Handbook on Oriental Black Cumin Oils : Their Healing Components and Special Recipes

A pinch of thyme…Its easily recognizable in the garden. It is a member of the prolific mint family and is a perennial shrub. It has woody stems that are covered with small, gray green leaves and is very aromatic. Thyme herb blends well with others but has an affinity to tomato, egg and lamb dishes. Its always a component of a bouquet garni and the popular “herbes de provence” mix. Often used in soups and stews and can be added in the early stages as it is slow to release its flavor, much like bay leaf.

Thyme is a good source of iron and is used widely in cooking. Essential as basil to Italian marinara sauce, it is also excellent used on baked or poached fish dishes. It is commonly used in stuffing’s, sauces, pickling, stews and soups. Its really an “all around” herb that blends well in almost any combination because it doesn’t overpower. The herb is used almost world wide in cooking, its basic to Greek, Italian, French, Middle Eastern and Caribbean cooking. Thyme is commonly used in combination with other spices to flavor everything from Italian sausages to Caribbean jerk chicken.

Historically it was used by the Egyptians in the embalming process. The ancient Greeks prized it for its scent, using it in baths and incense. The Romans spread it throughout the continent and used it to flavor liquor and cheeses. In the middle ages it was thought to bring courage and was given to knights. It was also used beneath pillows to ward off nightmares.

Easily grown and hardy, once established it will provide year round spice to you. It is a good choice for an kitchen planter as its growth can be “trained”, but once the stem goes woody it will need more room for growth and should be planted outside. There are a ton of varieties to choose from, I grow and use common thyme (thymus vulgaris). It is an great attractor of bees in the garden.

I found some interesting things about thyme while doing research for this article – did you know that thymol (derived from thyme) is antiseptic and is the main active ingredient in Listerine mouthwash?

Health wise, it can be made into a tea (simple infusion) and is used to treat respiratory infections like bronchitis.

It is an excellent companion plant in the garden as it attracts bees and repels many pest insects.

The tea from thyme can be used (misted) around doors and windows to repel summer insects.

Cilantro – Its one of the most controversial herbs. As an herb, it resembles a flat leaf parsley and its taste is totally unique. As a spice, Coriander…..now wait a minute, I thought we are talking about Cilantro…well yes, we are. They are in fact the same plant. Cilantro is the leaves and stems of the plant, thus the herb, and once this plant flowers it produces coriander seeds – Neat, eh? A real two for one if you grow it!

Cilantro/Coriander is an annual herb from the family Apiaceae (say that twice, eh). Its a member of the carrot family. It is related to parsley, too. It is incredibly easy to grow, as a matter of fact its hard to keep it from “bolting” or going to seed. Giving it a good haircut every third day once its about 6″ high seemed the recommended advice to keep cilantro in herb form. My best advice to you is grow it in a pot, as it will reseed in the immediate area if you plant it in the ground and you will have volunteer cilantro all summer – not bad if you have the room or need for that much cilantro. Its an easy keeper and its a great companion plant known for repelling aphids!

Coriander Seed Whole Cert. Organic (Coriandrum sativum; Cilantro) 1 lb: K

Cilantro in the America’s is used to flavor everything from salsas, meat dishes and sauces (insert link to chimchurri sauce recipe). Middle eastern cooks use the leaves commonly in curries, chutneys and pickles. Coriander seed is a key in garam masala and Indian curries, in generous amounts together with cumin and turmeric – the seeds when crushed add a lemon citrus flavor. Its also the main ingredient of the two south Indian gravies, sambhar and rasam. It is not as popular in Europe in herb form. The Germans however use it in both sausage and beer making.
Cilantro Pesto by Elki

Historically, it grows wild in south east europe. Its been cultivated in China, India and North Africa for eons. Regarded for its aphrodisiac qualities, its an ingredient in chinese love and immortality potions. There is a sanskrit book over a thousand years old that tells of an childless merchant that was cured by a coriander potion. It has also been recorded as an appetite stimulant. It was widely distributed by Roman occupations.

Medically, Coriander is considered an aid to the digestive system. It is an appetite stimulant and aids in the secretion of gastric juices. The essential oils of the cilantro leaves contain antibacterial properties and can be used as a fungicide. It is rich in vitamin C. Coriander has been noted as a “folk cure” in Iran for the relief of anxiety and insomnia.

Interesting facts:
Many of European descent find the herbs smell disgusting.
The name from the Greek koros, (a bedbug), because of the unpleasant, foetid smell of the leaves reminded them of bedbugs (YUCK!)
In the Old Testament “manna” is described as “small round and white like Coriander Seed.”
Archeologically, coriander seeds were found in Tutankhamen burial chamber!

Here’s an interesting book (rightly priced, too) that’s all about cilantro – Great Gift Idea for Cooks!
Growing and Using Cilantro