k.Varun kumar

Herbs and HorticultureSome of the oldest horticultural writings are

about herbs (2700 BC)Many herbs in medicinal uses from early timesHerbal folk remediesFragrance (potpourri)- early air freshenersVinegars and saucesFlavoring agents- used early to flavor bad

foods.Popular in design and cottage gardens

(kitchen gardens)

Herbs and SpicesIntroduction What is an herb?

A plant of which the leaves, or stems and leaves are used for food or medicine, or in some way for their scent or flavor This definition excludes plants used solely for food Excludes plants used for decorative or utilitarian purposes

How does an herb differ from a spice? A spice is the dried seed, bark, or root of a plant Are generally grown in the tropics

Culinary Herbs: Herbs used in flavoring foods and beverages

Pronunciation:Herb (the ‘h’ is sounded) erb (the ‘h’ is silent)

Both are correct. The oldest form of the word is erb but in England and English speaking nations, the herb pronunciation is usually used.

Herbs In Our DietHerbs were originally used in cooking less for their

flavor than for their digestive and preservative properties.Anti-bacterial properties were important for preserving

food before refrigeration.Herbs can provide nutrients and vitamins.

Herbs in Our DietUsing herbs in cooking- in

the beginning:Start slowly using herbs with

careEach herb has its own subtle

and individual flavorEach herb’s flavor

compliments a particular companion food Basil with tomatoes Rosemary with lamb

Spice MixturesOften release a rounded flavor into a dishOften reflect the flavor of a region An example of a classic combination of herbs

Bouquet garni: 2 sprigs thyme 2 sprigs marjoram 1 bunch parsley stalks 1 bay leaf

Ways To Use Herbs in CookingTeasMarinades or sauces for meat, poultry, and fishAdd herbs to vinegarHerb butters, cheeses, and stuffingsHerbs can be widely used as garnishes

What gives herbs their flavor?Compounds produced by certain plants known

as ‘essential oils’ ie many properties of oilsSoluble in waterVaporize or volatilize to produce aroma (flavor)Concentrated when driedCan be changed or destroyed with improper

drying/preservation

Herbs That Can be Grown in GardensBasilCarawayMintsChivesCilantro and CorianderDillLavenderOreganoParsleyThymeRosemarySage

Herbs can be

annuals (basil, ci lantro, dil l , parsley)

biennials (grown as annuals) parsley

perennials ( lavender, rosemary, sage, tarragon, mint)

Perennials can be propagated by

cutt ings (rosemary, sage, tarragon)

division (chives, mints, sorrel)

Grown for essential oils that are produced in the leaves. Most are native to hot, dry locations (Middle east) and produce well in hot, dry locations with minimal care.

Herb Garden: Usually located close to the house (for immediate use). Usually consists of a number of herbs planted together

Herbs in Containers: Can be cultured in pots indoors or outside in larger containers.

Can involve elaborate designs for form, texture, and color

Fresh Herbs: Used in cooking immediately after cutting

Dried Herbs: Dried slowly to preserve the ‘essential oils’ which are the general flavor compounds. Dried herbs have more concentrated flavors (requires less). Usually 1:4 as a guideline for dried vs fresh

Freezing Herbs: Can be readily frozen to preserve the essential oils but retain the characteristics of fresh herbs. Use within 3-6 months. Store in a solid container to prevent contamination of other foods in the freezer.

Most herbs are dried naturally (protecting them from dust and dirt). Cover in cheesecloth or dry in vented paper bags. Separate leaves from stems and other debris later.

Herbs in Ethnic Foods

French: chervil, thyme, parsley, marjoram

Italian: oregano, parsley, garlic, basil

Afr ican: cumin, coriander, fennel

Spanish: basil, parsley, garlic, rosemary

Caribbean: marjoram, bay, thyme, parsley, coriander, garlic

Mexican: oregano, ci lantro, peppers, sage, cumin

Greek: rosemary, garlic, mint, parsley, oregano

German: dil l , fennel, caraway

Chinese: cilantro, chives, peppers

Basil (Ocimum basilicum)Characteristics

Aromatic, tender, annual plant

Many different types Plant habit Flavors Color

Basil (Ocimum basilicum)Growing basil

Easy to growRequires heat

Is injured below 50 FRemove flowers to

keep actively growingDo not store in

refrigerator

Caraway (Carum carvi)Characteristics

Biennial grown for its seed

Is in carrot familyOnly require a few

plants to have enough seed for a family

Seeds will shatter so cut off seedstalk when seeds turn brown and place inside a bag

Mints – Catnip, spearmint, peppermintMints are perennials that

have a square stem and tend to be very invasiveMay want to grow in pots

to slow it invading the garden

Requires full sunlight for best production of volatile oils

Harvest leaves and stem tips during summer when plant is in full bloom

Cilantro and Coriander (Coriandrum sativum)An herb and a spice derived

from different stages of the same plant

Need to use the correct cultivar

Cilantro-Mexican parsleyGreen rosette of leaves from

immature plant usedCoriander

Dry seeds of the plantFlowers are a flat umbel

resembling wild carrot

Chives (Allium schoenoprasum)Small, perennial,

bulbous plant that grows in clumps 8 to 12 inches tall

Is in the onion family

Start plants by dividing and planting a clump of the plant

Lavender (Lavendula spp.)Seven different

species that vary in their hardiness

Highly scented plant used in:Potpourri, perfumes,

flavoring

Dill (Anethum graveolens)A tall, self-seeding,

annual with feathery leaves and open umbrella-shaped seedheads

Easily grown from seed but seed shatters and can cause dill to become a weed

Can use seeds, leaves, and immature flowerhead

Oregano (Origanum heracleoticum)

Is a hardy perennialAvoid buying O.

vulgare because it is rather tasteless and not good for cooking

Best tasting cultivars are generally the least hardy

Parsley (Petroselium crispum)CharacteristicsTypes

Flat-leaf or Italian parsley

Curly-leaf parsley (used for its leaves only)

CultureSeeds are short-lived so

fresh seeds are necessary each year when starting transplants

Rosemary (Rosmarinus officinalis)Small perennial

evergreen shrubNarrow leaves have a

spicy, pine-like flavorNot winter hardy in

many Kansas seasonsGrow in pots

Propagate from stem tip cuttings

Sage (Salvia officinalis)Shrubby, perennial

evergreen plantIn mint family and

can be propagated from seed, stem cuttings or by divisions

Do a severe spring pruning to discourage flower production

Used in poultry seasoning, pork, and herbal medicine

Thyme (Thymus vulgaris)Small, mound-

forming, shrub-like perennial

Thousand of different cultivarsSelect either French

or English cultivarsStart from seed,

dividing clumps, or cuttings

SUMMER SAVORY (Satureja hortensis)

WINTER SAVORY (Satureja montana) Winter savory is

smaller and darker green. Perennial that can be grown from cuttings or divisions (winter). Summer savory generally grown as an annual

TARRAGON (Artemesia dracunculus)Often called the “Queen of Herbs”- l icorice-l ike f lavor common in French dishes. (often used with f ish dishes to eliminate f ishy odor)

French tarragon is the one used as an herb. Grows well as a shrub plant in hot, dry locations.

Diff icult to grow from seed- usually propagated by cutt ings.

Russian version easier to start but ‘frowned upon’ by herb enthusiasts for it ’s f lavor.

MARJORAM (SWEET MARJORAM)

Oraganum majorana

Very similar to oregano (dif ferent species). Flavor is milder.

Is perennial-but usually grown as an annual (doesn’t hold through most winters)

Light ‘perfume’ aroma that has a sl ightly sweet scent along with a mild oregano-like f lavor.

Harvesting and Storing HerbsHarvesting leaves

Sprigs of leaves can be picked at any time during the season when green and healthy

Place in fresh water like cut flowersHarvesting flowers

Harvest early in the day and as soon as possible after they open

Harvesting rootsHarvest roots at the end of the growing season when

the maximum nutrients are stored in the roots for winter

Harvesting and Storing HerbsCollecting seeds

Seed readiness is determined by the various seed headsExample

Mint family (Labitae) Includes mint and thyme Retain their seeds until after the stem and sepals have turned

brown Seeds ripen more or less all at once Seeds are very thin and hard to miss