Herbs and Spices Vanilla to Yarrow
Vanilla
Vanilla plantifolia
Also known as: Vanilla beans, Vanilla pods
Description
The fruit of the golden flowered vanilla orchid, a large climbing plant with thick bright green leaves and aerial roots, it can climb to a height of 30m. The pods when picked have no flavour until they have been cured. The pods are dark brown in colour containing tiny black seeds.
Native to Mexico and South America, in the 14th century emperor Montezuma is known to have drunk a blend of chocolate and vanilla beans sweetened with honey. It was fist used Europe in the 16th century as a flavouring with chocolate.
Uses
The whole pod or the seeds scraped from it can be added to a wide range of sweet dishes such as cakes, desserts, sauces and ice creams. The whole pod can be used to flavour milk, by placing it into a quantity of boiled milk and leaving it to steep for an hour, the pod can then dried be with care and re-used up to four times. A pod added to an air-tight jar of sugar permeates it with the spicy aroma and flavour of the bean.
Woodruff
Asperula odorata
Also known as: Sweet woodruff, Waldmeister, Wuderove
Description
Low growing to height of up to 90cm, with clusters of dark green, shiny leaves and small star shaped white flowers in spring. It has an aroma of newly mown grass.
Native to Europe, in the Middle Ages garlands of it were used as a protective charm in battle and as air fresheners. In the early 1900's it was used to mask unpleasant odours in medicines.
Uses
Often used to flavour drinks, it can be added to punches and fruit cups, three or four sprigs of dried or wilted woodruff can be added to a bottle of white wine and left overnight, then added to punch. It can be added to tea, though it should not be over used.
Yarrow
Achillea millefolium
Also known as: Bloodwort, Knight's milfoil, Military herb, Nose bleed, Old man's pepper, Sanguinary, Soldier's woundwort, Staunchweed
Description
Growing to height of up to 60cm, with thickly matted fern-like foliage and tiny white flowers in autumn. It has a agreeable, slightly bitter flavour.
Native to Britain and Europe, it was reputed to improve stamina and strength. It was used for medicinal purposes to staunch bleeding and as a first aid dressing. Before hops were used it was often used when brewing beer.
Uses
The younger leaves are more tender, it can be steamed and used as a vegetable, made into a soup or chopped and added to salads. When mixed with equal quantities of peppermint or camomile it can be made in to a refreshing tea.
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