The Cultured Cook » herb history

Thyme

Lisa — Thu, 24 Jul 2008 17:18:23 +0000

“Thymus” meant “courage” in ancient Greek; the herb was associated with style and elegance. In the Middle Ages, thyme symbolized chivalry. A bed of thyme was also thought to be a home for fairies. In France, the herb was considered to be an outward indication of the Republican spirit that led the French people to stage a revolution and break away from their monarchy in 1789. Thyme’s strong antiseptic properties meant that it was used to medicate bandages on battlefields until the advent of modern-day antibiotics.

Thyme has been used to flavor liqueurs and cheeses for centuries, and it is still one of the main ingredients of the classic French bouquet garni. It is often used in Creole and Cajun cuisines–the latter employs it to make jerk seasoning. Chicken dishes often feature both thyme and rosemary.

Sage

Lisa — Thu, 24 Jul 2008 16:59:44 +0000

“The young sow wild oats; the old sow sage,” goes the adage. Arabians associated sage with immortality while the Romans called it salva, or in Latin, to “heal” or “save.” (Hence, the modern-day word “salvation.”) There are hundreds of varieties of sage, ranging from the purple-flowered common sage to the more exotic varieties like pineapple sage and peach sage. In the 1500s, sage tea and sage beer became popular in England.

That popularity crossed over to America, where sage became the main flavor in stuffings and pork sausages. This strong herb complements strong English cheeses like Cheddar and Derby and is also a very good accompaniment to corn-based dishes such as cornbread and corn chowder. Its leaves are very thick and almost furry–if you dry your own, make sure that it is completely dry before you cap it and store it.

Rosemary

Lisa — Thu, 24 Jul 2008 16:24:13 +0000

This herb–which smells a bit like a pine forest–has been used since the days of the ancient Greeks. Back then, it was considered to be a memory aid–students wore garlards of it while studying for exams. It protected against evil spirits in medieval times, and in the 1500s in Europe, it was used to perfume homes. Rosemary has long been a symbol of friendship, love, and remembrance.

The fragrant honey used in Spain to make the honey-nougat turrón comes from rosemary blossoms, and the leaves are widely used in Mediterranean, French, and Portguese cooking. I can’t imagine a better pairing than rosemary and lamb. Add a little garlic and white wine vinegar and you have an easy, delicious meal!

Garlic

Lisa — Thu, 24 Jul 2008 16:05:22 +0000

Garlic may well be the most potent herb on the planet. Egyptian medical writings dating back to 1550 B.C.E. speak of its curative powers, Pliny listed it as being a remedy for over 60 ailments, and Romans ate it before going into battle to give them strength. Garlic, it was believed, was the chosen herb of Mars, the Roman god of War. The ancient Greek bards related the tale of Odysseus’ peril-fraught voyage back to Ithaca, during which he used Golden Garlic–or allium moly–to prevent the sorceress Circe from turning him into a pig. Modern myth holds that garlic protects its bearer against vampires.

The “stinking rose,” as it is also called, was consumed as a vegetable in Europe in the medieval times. Nowadays, it used throughout the world to flavor food. It is an indispensable ingredient in sofrito–sauteéd garlic, onion, and tomato that is used as a base sauce in many Spanish and Italian dishes–and in pesto. Middle-Eastern hummus wouldn’t be the same without garlic, nor would the kofta meat dumplings commonly eaten throughout the Mediterranean region. Garlic is often included in guacamole.

If you want to roast garlic to obtain a more mellow flavor, it’s simple enough: just cut off the top of the whole head, put in on a square of aluminum wrap and drizzle it with a bit of olive oil (and sprinkle it with salt and pepper if you like). Wrap it completely in the foil and bake it at 350 degrees Fahrenheit for 45 minutes to an hour (depending on the size of the head). The roasted cloves will easily slide out of their skins. A fair warning, though: roasted garlic tends to be sticky and messy! You might want to work close to the sink.

Oregano

Lisa — Wed, 23 Jul 2008 23:06:02 +0000

Its Greek name originally meant “joy of the mountain.” Aphrodite, it was said, created oregano to be a symbol of happiness. Today, its most common uses in the States are in pizza sauces and Greek salad dressing.

There are also Turkish and Mexican varieties of oregano; each differs slightly in taste. Brazilians, Cubans, and Colombians also use oregano in their dishes. Sweet marjoram is a close relative of oregano, though its flavor isn’t quite as pronounced. You can use them interchangeably.

Cilantro

Lisa — Wed, 23 Jul 2008 22:00:59 +0000

This false relative of parsley–sometimes called Chinese parsley–is the world’s most-widely consumed fresh herb. Cilantro is used extensively in Indian, Mexican, Chinese, Southeast Asian, and Middle Eastern cooking. Culantro, a closely-related plant, is native to Latin American and the Caribbean and is used often in Puerto Rican and Cuban cuisine.

Traditional salsa, salsa verde, the Cuban chimichurri, and many versions of guacamole make generous use of cilantro. I like to add it to ensalada rusa, which is a beet-based salad native to Russia.

Bay Leaves

Lisa — Wed, 23 Jul 2008 21:20:26 +0000

Bay leaves come from bay trees, which in Latin is a Laurus. In Roman times, a wreath or crown made from bay leaves was a sign of honor for its bearer. (Think of the phrase “to rest on one’s laurels.”) Kings, priests, prophets, poets, and the victors of both scholarly and athletic contests wore laurels in public. Today’s college graduates are awarded a Baccalaureate degree. (A “baccalaureus” is a laurel berry.)

Bay leaves are especially popular in Spanish, Creole and French cooking, and are used to flavor soups, stews, and tomato sauces. Be sure to use whole leaves and to pull them out before serving your dish.

Basil

Lisa — Wed, 23 Jul 2008 21:14:42 +0000

Ah, one of the world’s most celebrated herbs! The French call it herbe royale, it’s considered sacred in India (and is often planted around temples and shrines), and it’s a sign of love in Italy. There are more than fifty species of basil; their various iterations are ubiquitous in cuisines ranging from Thailand to the Mediterranean. Early Greeks and Romans thought it guarded against the basilik, a creature who could turn anyone who looked at it into stone. In some parts of Europe, basil is still believed to be a cure for venomous snakebites.

Basil grows very well in the garden, although you have to pinch off its flowers to make it bushier and more leafy. Try using it in an insalate caprese (see “Recipes/New Twist on Insalate Caprese), or combine it with pinenuts, garlic, Parmesan, and a little olive oil to make pesto. It is also an indispensable ingredient in tomato-based Italian sauces, such as the sauces used with pizza and pasta. Beware: it’s a delicate herb and will turn black soon after it is cut.