Herbs and Spices Balm to Bouquet Garni
Balm
Melissa officinalis
Also known as: Common balm, Lemon balm
Description
Grows up to 80cms and is related to mint but with a smaller root system. A lemon scented perennial herb with soft wrinkled foliage. Summer foliage bears tall flower stalks of small white blossom.
Native to southern Europe it later spread to England, Asia and North America.
Uses
Leaves are used in fruit salads, fruit drinks and milk based puddings. It can be added to yoghurt as an accompaniment to curries. It is also used in the making of the liquors Benedictine and chartreuse.
Basil
Ocimum basilicum
Also known as: Sweet basil
Description
An annual bush growing to 80cms with curved, plump looking veined leaves. It has a sweet pungent flavour. In summer basil has small white lipped flowers.
Used extensively in Greece, Egypt, Rome and India it was introduced to the rest of Europe in the 16th century. It is used extensively in Italian, Thai, Laos and Vietnamese cookery.
Uses
Use raw or cooked in tomato dishes. Leaves can be left whole or if required ripped and used in salads.
Varieties
Oriental Basil including purple, hairy and Thai. All species of Ocimum.
Bay Leaf
Laurus nobilis
Also known as: Tejpatta
Description
A dense slow growing evergreen tree growing to 15m. The leaves are dark green and very strong with a glossy top side. It flowers in spring and summer producing a creamy-yellow flower
Native to Mediterranean countries. It was used to crown nobles and heroes. The Latin name literally translated means ‘famous laurel’.
Uses
Used in meat and poultry dishes, particularly soups, stews, pickles and stuffing. left whole, fresh or dried leaves. Can be ground. Leaves can also be torn to release flavour. An ingredient in bouquet garni.
Bergamot
Monarda didyma
Also known as: Bee balm, Red bergamot
Description
A perennial plant growing to 1.2m. Ovals leaves are attached to a square stem in pairs. In late summer the flowers are tubular red blossoms and full of nectar – hence also being known as Bee Balm. The plant has a matted spreading route system. Flowers and leaves have an orange perfume which is why it is named after the bergamot orange.
Native to North America and used extensively by Oswego Indians and settlers to the new world. It was used as a substitute for Indian tea after the Boston tea party. It was discovered and named after the 16th botanist Nicholas Monardes.
Uses
The leaves are used in savoury and sweet dishes including pork, veal, vegetarian, fruit dishes and ices. It is also used considerably in American meatloaf dish. The flowers can be finely shredded and incorporated into salads.
Varieties
White bergamot, purple bergamot and wild bergamot.
Black Salt
Also known as: Kala Namak, Saindhav
Description
It is a purplish brown colored rock salt, available as crystals from translucent amber to grey brown in color. Often containing traces of minerals and iron.
Uses
In salads, rathias, snacks and pickles
Borage
Borago officinalis
Description
An annual herb growing to 90cms with thick soft stems and large rough leaves. Blooms are of vivid blue dropping flower clusters on soft racemes. The flowers are full of nectar and therefore attract bees and insects.
Native to the Middle East it has been introduced wide-spread around the world and is very adaptable.
Uses
The flowers are often crystallised or dipped in egg white and caster sugar and used as a garnish for fruit salads and desserts. The leaves are similar to the cucumber in flavour and are used on salads. It was also used as an addition to alcoholic drinks.
Bouquet Garni
To make this classic herb mixture;
Tie together with a string or wrap securely in cheesecloth:
4 sprigs fresh parsley or chervil
1 sprig fresh thyme
1 bay leaf
Variations if using cheesecloth, add one or more of the following:
Orange peel
Cloves
Peppercorns
Marjoram
Fennel leaves
Celery leaves
Summer savory
Basil
Chervil
Leek
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