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Herb Seed Kits
Herbs and Spices
We have 18 different herbs and spices!
- An excellent accompaniment to tomatoes and mozzarella. Best when used fresh, and easy to grow. Try growing basil indoors using a kit:
- Bay Leaf
Also called Laurel Leaf and Sweet Bay, Laurus nobilis, an evergreen tree of the family Lauraceae, is indigenous to countries bordering the Mediterranean.
Bay Leaf complements the flavor of meats, sauces, stuffings and soups. Pungently
aromatic, bay leaves add subtle flavor to savory dishes such as beans and stews. Bay leaf is also often used in pickling and marinating. Bay leaves can be
cooked for hours without much aroma loss. Bay leaves are delicately fragrant but have a bitter taste. They contain approximately 2 percent essential oil, the principal component of which is cineole. The smooth and lustrous dried bay leaves are usually used whole and then removed from the dish after cooking; they are sometimes marketed in powdered form.
Use to enhance the taste of vegetables. Infuse in milk for sweet or savory puddings and sauces. Rounds out the taste of mushrooms and cabbage.
- Caraway Seed
- Laurel Leaf
- See Bay Leaf.
- Origanum majorana Sweet marjoram is a close relative of oregano, but offers a more delicate flavor to food.
- Mint is a refreshing addition to cocktails and mixed drinks.
- Oregano is often used in pasta dishes and as a seasoning for pizza.
- There are generally two kinds of Paprika available on the market: Hungarian paprika and Spanish paprika. Paprika is made by grinding dried, sweet red bell peppers but some paprikas use different pepper types to give the spice different flavors. Hungarian recipes often contain paprika and it is usually the distinctive spice.
- Black pepper is produced from the still-green unripe berries of the pepper plant. The berries are cooked briefly in hot water, both to clean them and to prepare them for drying.
- Rosemary lends a Mediterranean taste to foods.
- Crocus sativus Once widely grown as a culinary herb, medicine, perfume, and dye, the elongated orange stigmas of the Saffron Crocus contain saffron -- the most expensive spice in the world. Growers hand pick 150,000 crocuses and then delicately pluck the tiny pistils to produce just an ounce of saffron. Renowned for its exquisite flavor, heady aroma and deep color, saffron from the La Mancha region in Spain - the defining ingredient in paella--is the only authentic, 100% natural spice of its kind. 1 gram (.03 oz.) or 4 grams (.14 oz).
- Sage finds it's classic use in the dish Saltimbocca a la Romana.
- Tarragon - Artemisia dracunculus
- Tarragon is used in cooking both in fresh form and dried. Fresh Tarragon has Longish Green Leaves and Small Purple Flowers. Tarragon goes well with poultry, fish and egg dishes. Tarragon also complements mushrooms and tomatoes and heightens the flavor of other herbs. The best varieties of tarragon for cooking purposes are the . Tarragon is frequently used in French cooking, and is what gives Bernaisse sauce its distinctive flavor. If you care about such things, organic and even Kosher dried tarragon are available (especially online). For example,
MotherNature.com sells good-for-the-earth tarragon which is both Kosher and organic:
- Thyme combines well with rosemary.
Do you have a use for a particular herb or spice that you would like to share? If you send it, I will post it!
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