Herbs and Spices Rosemary to Turmeric
Rocket
Eruca sativa
Also known as: Arugula, Roquette
Description
A quick-growing annual, native to the Mediterranean and Eastern Asia. It has dark green jagged-edged leaves and has a strong, peppery flavour.
Uses
As a salad leaf or herb in soups, sandwiches, pasta and vegetable dishes
Rosemary
Rosmarinus officinalis
Description
Grows as a small bush to a height of up to 1.5m, with straight branches and narrow, dark green leaves and has a small mauve flower. It has a scent of pine and a pungent flavour.
Known since biblical times, it is said that the Virgin Mary spread her cloak over a white flowered bush, which then turned blue, the bush was then called the Rose of Mary.
Uses
Fresh rosemary is traditionally added when roasting lamb, chopped leaves can be added to pates or vegetables to add flavour.
Rue
Ruta graveolens
Also known as: Bitter rue, The herb of grace
Description
Grows to a height of 1m with lacy, blue-green leaves, during summer it has flowers which are yellow with a hint of green. It has a very bitter taste
Native to southern Europe and introduced to Britain by the Romans, legend says that it was drunken as a tea as penance by early Christians, hence the name of the herb of grace.
Uses
Seldom used due to its intense bitterness, but can be used sparingly in salads.
Saffron
Crocus sativus
Also known as: Crocus, Kesar, Karcom, Krokus
Description
The stamen of a mauve crocus, which is hand picket in autumn, the dark orange-red stamen is then dried.
Native to the Mediterranean and Asia Minor it has been prized since ancient times, it is used for medicine, in perfumes as a dye as well as for its culinary uses. It takes over 500, 000 stamens to yield 1kg of saffron, hence it is expensive.
Uses
Crushed and infused in a little warm water, it can be used to add colour and a subtle flavour to many dishes. Saffron cakes are traditional in Cornwall. It can be added to soups, cakes, breads, fish or chicken dishes.
Sage
Salvia officinalis
Description
Grows to a height of up to 1m, a bushy plant with woody stems, having greeny grey pointed leaves and purple flowers in the autumn.
Known since ancient times and the Greeks and Romans thought that it prolonged life. It was so prized by the Chinese during the 17th century that they would exchange any quantity of tea for a quarter of the weight of dried sage.
Uses
A traditional accompaniment for pork, goose or game, it counteracts the rich fattiness and is often used within stuffing mixtures for such dishes. A little finely chopped can be added to egg and cheese dishes.
Varieties
Clary sage (Salvia scalea), Meadow sage (Salvia pratensis), Pineapple sage, Red-leaf sage
Salad Burnet
Sanguisorba minor
Also known as: Garden burnet
Description
Having round, small leaves on a slender stem which tends to droop, giving it a 'weeping' appearance, with pink berry-like flowers during summer.
Native to the Mediterranean, though grows wild throughout Europe. In the Middle Ages it was thought to ward off the plague.
Uses
Added to salads, used as a garnish for many savoury dishes. It can be added to drinks such as punch, fruit juices or wine cups to add a fresh flavour. It can be finely chopped and added to sour cream or cream cheese as a dip.
Savory
Winter savory (Satureia spp.)
Summer savory (Satureia hortensis)
Description
Winter savory is compact bush with narrow, glossy leaves and small white flowers in late summer autumn.
Summer savory has longer, softer leaves which have a bronze-green colour and pink flowers in late summer and autumn.
Native to the eastern Mediterranean and southern Asia, it was once thought to be an aphrodisiac. It was introduced to Britain by the Romans.
Uses
Both types of savory can be used in the same way, finely chopped it can be added to soups, sauces, pork or seafood dishes. It can be added to breadcrumbs to give a slightly peppery flavour.
Screwpine
Pandanus family
Also known as: Kewra, Pandan, Rampe
Description
The leaves of various species of trees native to Southeast Asia.
Uses
As a flavouring, in Asian rice and dessert dishes, said to have a somewhat floral, nutty flavour.
Also used as a green colouring agent.
Sesame
Sesamum indicum
Also known as: Til
Description
The yellowish, red, or black, though most often ivory coloured seeds of an annual herb, which grows in hot climates.
Known to the cultures of the ancient Middle East from at least 900 BC. With a mild, nutty flavour, used in many different cuisines.
Uses
Seeds - breads, desserts, sweets, main dishes, also as a garnish.
Oil - both cold pressed and toasted, used as a flavouring or in dressings.
Paste - (such as tahini) to enrich the flavour and texture of sweet and savory dishes.
Sorrel
Rumex scutatus
Also known as: Dock, French sorrel, Oseille
Description
Grows in thick clumps similar to spinach, having broad, oval leaves with reddish stems and small green flowers in summer. The young leaves have a hint on lemon, whilst the older ones are slightly bitter.
Native to central Europe, it is thought to have been introduced to Britain in the late 14th century. Its name is derived from the Greek word for sour.
Uses
Can be used in the same way as spinach, either raw or lightly cooked. It can be chopped and added to chicken stock thickened with cream to produce sorrel soup, or added to white sauce to accompany fish or poultry dishes. It makes an unusual filling for omelettes too. Should not be cooked in aluminium cookware.
Star Anise
Illcium verum
Also known as: Aniseed stars, Badian, Botgok, Chinese anise, clove flowers, Siberian cardamom
Description
A small evergreen tree that grows to a height of up to 5m, with shiny aromatic leaves and yellow-green many petalled flowers. The fruit is woody and brown star shaped with each of the eight point containing a seed. It has a agreeable anise scent and tastes of sweet liquorice.
Native to China, where it was traditionally used to aid digestion, sweeten breath and its bark was used as incense.
Uses
Extensively used in Asia cooking, where it is often added whole to tea or coffee. It can be added to pork dishes to provide a different flavour.
Tamarind
Tamarindus indica
Also known as: Imli
Description
The tamarind is a large tropical tree with a short massive trunk, ferny pinnate leaves, small yellow flowers and fat reddish brown pods. Native to Africa, spread to India and Southeast Asia in prehistoric times. It is also found in Mexico and South America.
Uses
Used as a souring agent in chutneys, vegetables, pulses and sauces. Also dried stored in bottles for future use.
It is also an ingredient in Worcestershire sauce and HP sauce.
Tansy
Tanacetum vulgare
Also known as: Buttons, Parsley fern
Description
Growing to a height of up to 1m, with deeply toothed fern-like leaves and a mass of small yellow button-like flowers in autumn. The leaves have an aroma of lemon and camphor.
Native to Europe, tansy cakes were baked at Easter as a reminder of the bitter herbs eaten during the Feast of Passover. Also valued as a natural insect repellent.
Uses
Should be used sparingly because of its bitter flavour, can be used as a garnish for many savoury dishes.
Tarragon
Artemisia dracunculus
Also known as: French tarragon
Description
Grows to a height of up to 1m, a straggly plant with smooth, straight leaves and yellow buds in late summer that do not often bloom. Has a spicy fragrance and a unusual piquant flavour
Native of Europe, it was first recorded in Britain in the late 14th century.
Uses
An primary ingredient for tartare sauce and sauce bernaise. Finely chopped and combined with equal quantities of chives, parsley and chervil to become the classic fine herbes blend. It can be added to game, turkey, seafood, chicken or egg dishes. It is often added to salad dressings and can be an extra flavour when making mustard. A sprig or two steeped in a bottle of wine vinegar produces and interestingly flavoured alternative.
Varieties
Russian tarragon (Artemisia dracunculoides), Winter tarragon (Tagetes minuta)
Turmeric
Curcuma domestica
Also known as: Haldi, Kha min, Kunyit basah
Description
Grows to a height of up to 1m, with broad, bright green leaves and pale yellow flowers. A member of the ginger family, the rhizomes have a spicy fragrance with a tart flavour. When ground the powder has a rich reddish-orange colour.
Native of southern Asia, originally used within medicines and as a charm to protect from evil.
Uses
Mostly found in its powdered form, it can be added to chutneys, pickles and mustards for its colour. It is often used as a 'poor mans' version of saffron to colour various dishes.
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