1. Herbs and Spices
Objective: Gain some familiarity with the cultivation, preservation, and use of various herbs and spices with emphasis on herbs

2. Herb or Spice?
Herb
Green leaf or ___________________ stem of a flowering plant used fresh or dried for flavor, scent, or medicinal properties
Grown in _____________________ climates
Generally more subtle in flavor
Spice
Roots, seeds, fruits, flowers, or bark used for similar purposes; usually earthy in color
Grown in the ____________________ Generally more pungent
Some plants can be both: cilantro/coriander, anise

3. Uses of Herbs & Spices
The volatile oils contained in herbs and spices have many useful properties
Preservation
Allows a _______________________ shelf life for food in lieu of refrigeration due to antibacterial properties or can mask taste of spoilage.
Flavor and Aroma
Adds a pleasant smell to substances like incense, perfumes, tinctures, and cosmetics.
Ceremony
Herbs and spices are used in _____________________ events such as embalming, cremation, marriage, and religious celebrations.
Medicine
Health benefits derived from _______________________ beliefs and scientific facts

4. Cultivating Herbs
Require moderate supplies of fertility and organic matter
Good _____________________ and air exchange essential
Prevent spread of disease
Raised beds improve drainage
Most herbs easily started from seed
Exceptions that should be propagated vegetatively:
Annuals: rosemary, thyme, and mint
Perennials: French tarragon (_________________ not viable)
Limited pest problems
________________________ and flavors often have evolved as pest deterrents

5. Harvesting Herbs
Can remove leaves carefully throughout growing season. _______________________ can damage plant, but ____________________harvesting will promote vigorous foliage growth
Remove flowers to keep herbs growing vegetatively
Collect just after the dew dries in the morning
Herbs will have most flavor just before the plant __________________
___________________ perennials will have to be taken indoors to survive an Illinois winter

6. Cooking with Herbs Fine vs. Robust Herbs
_________________ herbs are added to food while it is being cooked
____________________ herbs may be eaten uncooked, in salads, or sprinkled over other dishes
Some can be used both ways (i.e. parsley)
Fresh herbs preferable to ______________________ ones
Drying will cause loss of some essential oils and flavors, even under ideal conditions
Ethnic herb assortments:
Italian: basil, oregano, fennel, flat-leaf parsley, garlic
Mexican: cilantro/coriander, basil, chile peppers, tomatillo

7. Cooking with Herbs
Place herbs/spices in oil and allow flavor to infuse into the oil and use for cooking
Make marinades and sauces for meat, poultry, or fish
Rosemary with lamb
Make herb butter, cheese, or stuffing

8. Cooking with herbs Wide variety of herbal teas Use as ________________
Some contain cancer-fighting antioxidants
Use as ________________
Eat fresh
Basil over fresh mozzarella and tomato in bruschetta

9. Storing Herbs
_____________________________________ herbs only if necessary; may remove some flavor
Exposure to air and light will cause loss of flavor and aroma
Can last 1-2 years under ideal conditions
Store _________________________; pulverize just before use
Drying herbs:
Dry rapidly in a warm, dark room at temps below 100°F
Can place in bags with 1-2 inches of stem showing and tie loosely
Can place leaves on a tray and turn daily
Can even dry in microwave, but may cause damage
Freezing herbs:
Place herbs in labeled plastic bags; individually or in mixtures
Chop finely and freeze in ice cube trays,______________________ herbs and ____________________ water

10. Origins of Herbs & Spices
New World
Allspice
Annatto
Chilies
Paprika
Echinacea
Juniper
Horseradish
Tamarind
Vanilla
Europe
Bay
Chives
Dill
Oregano
Parsley
Rosemary
Sage
Tarragon
Thyme
Caraway
Fennel
Lavender
Marjoram
Mint
Savory
Chamomile
Lemon balm
Near East
Anise seed
Borage
Cumin
Cilantro
Fenugreek
Poppy
Sesame
Marigold
Pyrethrum
Coriander
Saffron
India
Basil
Cardamom
Peppercorn
Turmeric
Cinnamon
Mace
Nutmeg
Far East
Garlic
Lemongrass
Star Anise
Cloves
Ginger
Galangal