The word sorrel is derived from a French word meaning sour. It is a relative of buckwheat and different from Jamaican sorrel, which is in the hibiscus family. The sorrel herb has been in use since ancient times in both Egypt and Europe. At the start of the colonial era, sorrel soup was considered a […]
Bouquet Garni: The Foundation Of French Provencal Cooking
A bouquet garni is simply a bundle of herbs. The traditional implementation involves placing the herbs into a cheesecloth bag and tying them up, but the bag not essential; the term refers simply to the herb. The first use of the bouquet garni has been lost to history, but the first mention of it is […]
Angelica: The Viking Herb
Angelica comes from Northern Europe where it grows in damp areas like woodlands and alongside rivers. The Vikings are thought to have brought this herb with them to Eastern Europe. One story about how the plant got its name is that an angel supposedly visited a monk to offer angelica as the cure for a […]
Shiso: An Essential Japanese Herb
Shiso is considered one of Japan’s seven main flavorings, which have been in use in that nation’s cuisine for more than 300 years. Shiso started out as a Chinese medicinal herb that migrated to Japan in the eighth century. Its use was documented as a part of a medicinal formula that dates back to 1110 […]
Lemon Thyme: An Essence Of Citrus
The region from which all thymes originated includes southern Europe, Asia and northern Africa. The name “thyme” comes from the Greek word that means to fumigate. The Ancient Greek physician and botanist Dioscorides considered the herb thyme an effective expectorant and the herb was also mentioned by Roman naturalist Pliny as an effective fumigant. The […]
Holy Basil: The Sacred Herb
Holy basil or “Tulsi” has been a medicine in India for nearly 3000 years. Over this period, Indians have grown it in their gardens and temples and it is considered the most sacred plant in Hinduism. The plant plays a major role in Hindu mythology as it is supposed to be the incarnation of a […]
Summer Savory: A Mediterranean Original
Cooks have used summer savory to flavor food for more than two millennia. It comes from the Eastern Mediterranean and the ancient Romans considered it an effective substitute for salt. Pliny referenced it as an aphrodisiac; the name “savory” comes from “satyr.” A satyr is a mythical creature that is half man and half goat. […]
Thai Basil: The Taste Of Southeastern Asia
Thai basil is native to Southeast Asia, but is believed to have originated in India; however, some experts believe that it may actually have originally come from Iran. It has been cultivated on the subcontinent for approximately 5,000 years. One relative of Thai basil is called tulasi in India and is considered a sacred plant. […]
Lavender: A Fragrant Flower And A Tasty Herb
Lavender may have originated in the Mediterranean, the Middle East or in India. This herb was used in Ancient Egypt as is evidenced by the fact that it was found inside Tutankhamen’s tomb. In Ancient Greece, the herb we know as lavender was called nardus. It was named for the city of Naarda in Syria. […]
Lovage: A Mediterranean Tradition
Lovage is a relative of parsley with seeds, leaves and roots that can be used to flavor foods and treat medical conditions. It originated in Greece but its cultivation has spread throughout Europe into Asia and the United States. Lovage was widely used by both the ancient Greeks and the ancient Romans for both its […]