Herbs and Spices Lavender to Myrtle
Lavender
Lavandula angustifolia
Description
Grows to a height of up to 1m with smooth, silver-grey leaves and has lavender (purple) flowers in late summer. It has a fresh, clean scent.
Native to the Mediterranean, it has been known since ancient times. In the Middle Ages it was known as the 'Herb of love' and also to dress wounds in wartime.
Uses
As the scent is quite pungent it should be used sparingly, though it can be added to vinegar's or to summer jellies and preserves.
Lemon Grass
Cymbopogon citratus
Also known as: Citronella, Citronelle, Heung mao tso, Serai, Sereb, Xa, Zabalin
Description
Grows in large clumps it has thin blades with a rough, sticky surface, its tips turn a yellow or reddish colour, having a scent of lemon. It should be handled with care as it can cut one's hands.
Grows in many tropical countries. In Europe it has been used for many years but known as citronella or citronelle. It is a natural fly repellent.
Uses
Only the base of the stem (tender and white area) should be used, can be added to soups, stocks or when baking or steaming fish or chicken. A key ingredient in Thai cooking. The green part of the stalk may be used to make a relaxing tea.
Lemon Verbena
Aloysia tripbylla (Lippia citriodora)
Description
A small tree growing to a height of 4m with pointed leaves that have a strong lemon scent. In summer it has pyramids of white or pale mauve flowers, which turn to yellow in autumn.
It was introduced to England in 1784 from South America.
Uses
It can be used to flavour desserts such as custards, rice puddings and ice creams. May also be made in to an aromatic tea.
Lime Leaves
Citrus aurantifloria
Also known as: Daun limau perut
Description
An evergreen tree with smooth, dark green leaves and a small, green fruit with white fragrant flowers.
Native to south-east Asia, introduced in to Europe during the Middle Ages.
Uses
Best used fresh from the tree. Added to Asian dishes such as rendang, sambals and steamed fish.
Liquorice
Glycirrbiza glabra (Liqioritia officinalis)
Description
Grows in clumps of straight woody stalks to a height of up to 1.5m. With front shaped leaves along stems and lilac coloured flowers. The root grows to 120cm long and is brown with a yellow centre. It has a strong, sweet flavour.
Native to the Middle and Far East. It has been used as a medicinal herb since ancient times, to cure constipation. In the early 16th century it was cultivated by monks in Pontefract, which later became the centre for liquorice production in England.
Uses
Often used to mask the flavour of strong tastes within medicines, in confectionery and is also an ingredient of Guinness stout. It can be diluted (30g liquorice stick in glass of warm water) and added to fruit juices, syrups and fruit cocktails.
Long Pepper
Piper Longum
Also known as: Pipli
Description
A slender climbing plant with woody roots occurring in the hotter parts of India western coasts and other parts of the Subcontinent.
With long, grey, tightly bunched spikes, containing up to a hundred tiny seeds which are harvested green.
Uses
As a condiment or flavouring similar to black pepper with a sweet, fragrant aroma and a biting.
Lovage
Levisicum officinale, (Ligusticum scoticum)
Also known as: Lavose, Sea parsley
Description
Grows 90cm - 1.5m in height it resembles angelica and has hollow stems with small yellow flowers in summer. It has a flavour likened to celery or parsley.
Was used in ancient Greece and Rome for medicinal, cosmetic and culinary purposes.
Uses
The leaves, finely chopped can be used in the same way as parsley, or added to a thickened chicken stock as Lovage soup. Having a peppery flavour it can be added to most savoury dishes.
Marjoram
Origanum marjorana
Description
Grows in a small bush up to 50cm tall, with small, soft grey-green leaves and tiny white flowers at the tips of the stems. Both leaves and stems have a gentle oregano flavour.
Known since ancient times it was used in Egyptian, Greek and roman temples. Often mis-sold as oregano.
Uses
The leaves, finely chopped can be added to omelettes, sprinkled over savoury dishes or salads.
Used with thyme, bay leaves and parsley as part of a classic bouquet garni
Mastic
Pistacia lentiscus
Also known as: Masticha, Mistki
Description
Small clumps of yellowish resin with a slight liquorice flavour, derived from an evergreen tree.
Native of Greece and the Middle East. Used in Greece as a flavouring in the spirit in masticha and Turkey for raki.
Uses
Used in tiny amounts, pounded in pestle and mortar, to add to biscuits or sweet breads.
Mint
Mentha viridis, Mentha spicata, Mentha crispa
Description
There are varied varieties of mint all of which can be used for culinary purposes. It often grows in clumps and has green leaves that vary according to variety.
Native of the Mediterranean it was introduced to Britain by the Romans, it was used to provide a fresh aroma to houses, as an insect repellent and to prevent milk curdling.
Uses
Traditionally mint sauce or jelly is used as an accompaniment to lamb. It can be added to salads, cooked peas, sorbets and ice creams. Some varieties can by infused in hot water to produce a refreshing tea .
Varieties
Applemint (Mentha rotundifolia), Bergamot mint (Mentha odorata), Japanese mint (Mentha arvensis), Peppermint (Mentha piperita), Pennyroyal (Mentha pulegium), Watermint (Mentha aquatica)
Mixed spice
Also known as: Pudding spice
To make this spice mixture grind together;
1 small cinnamon stick
1 tablespoon cloves
1 tablespoon mace
1 tablespoon ground nutmeg
1 tablespoon coriander seeds
1 tablespoon allspice berries
Mustard Seed
Brassica
Description
Black mustard grows up to 3m in height, whilst white mustard grows up to 2m in height. Both have yellow flowers both four petals, followed by seed pods those of the black are smooth, the white have a hairy pod.
It has been known since ancient times, it is referred to as 'the greatest amongst herbs' in the Bible.
Uses
Powdered mustards may be mixed with a number of liquids to produce varying flavours, water to produce a hot, sharp flavour, vinegar for a milder effect, wine for spicier taste or beer to make it very hot in taste.
It can be an accompaniment for hot or cold meats, cheese, salads and in dressings. It is often added to vinegar when pickling foods.
Varieties
Black mustard (Brassica nigra), Brown mustard (Brassica juncea), Field mustard (Brassica arvensis), White mustard (Brassica alba or Brassica hirta)
Myrtle
Myrtus communis
Description
Grows in a compact bush up to 3m in height, with glossy, dark green leaves that are pointed, with long white fragrant flowers.
Native to Mediterranean countries. It has been known since biblical times, when its powdered leaves were used to dust babies.
Uses
It is used to wrap game or stuffed meats ten minutes or so prior to cooking, otherwise to flavour becomes too intense. The dried can be ground and used as a peppery seasoning. The flowers can be added to fruit salads or desserts.
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