Herb guide
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Herb guide - pg 3 index
What is a herb? What is a spice?
Is a banana a fruit or a herb?
Indoor herb gardening
Bay leaf
Chives -
WHAT IS A HERB?
Herbs are plants grown for culinary, medicinal, or in some cases even spiritual value. The green, leafy part of the plant is typically used.
General usage differs between culinary herbs and medicinal herbs. A medicinal herb may be a shrub or other woody plant, whereas a culinary herb is a non-woody plant.
Culinary herbs are distinguished from vegetables in that they are used in small amounts and provide flavor rather than substance to food.
Other definition of herb:
1. culinary and medicinal plant: a low-growing aromatic plant used fresh or dried for seasoning, for its medicinal properties, or in perfumes. Sage and rosemary are herbs.
2. botany plant without woody stems: a seed-producing flowering plant that does not produce woody stems and that forms new stems and leaves each season
3. A plant whose stem does not become woody and permanent, but dies, at least down to the ground, after flowering.
WHAT IS A SPICE?
A spice is a dried seed, fruit, root, bark or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavoring.
Many of the same substances have other uses in which they are referred to by different terms, e. g. in food preservation, medicine, religious rituals, cosmetics, perfumery or as vegetables. For example, turmeric is also used as a preservative; licorice as a medicine; garlic as a vegetable and nutmeg as a recreational drug.
Spices are distinguished from herbs, which are leafy, green plant parts used for flavoring purposes. Herbs, such as basil or oregano, may be used fresh; spices, however, are dried.
Other definition of spice:
1. aromatic plant substance used as flavoring: an aromatic plant substance used as a flavoring, e.g. nutmeg or ginger
2. flavorings from plants: food flavorings derived from the nonleafy parts of plants
3. U.S. strong smell: a pungent odor or fragrance
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Originally posted by Wanda:
i initially thot these are inverted multi-coloured mushrooms
[b]WHAT IS A HERB?
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IS A BANANA A FRUIT OR A HERB?
Both.
A banana (the yellow thing you peel and eat) is undoubtedly a fruit (containing the seeds of the plant), though since commercially grown banana plants are sterile, the seeds are reduced to little specks.
However, the banana plant, though it is called a 'banana-tree' in popular usage, is technically regarded as a herbaceous plant (or 'herb'), not a tree, because the stem does not contain true woody tissue.
A banana peel being used to clean and polish shoes
Other references to banana:
A banana is tropical treelike plant and the elongated curved fruit it bears.
Banana may also refer to:
Banana, Queensland, a town
Banana, Democratic Republic of the Congo, a town
Canaan Banana, a Methodist minister, and Zimbabwe's first President
BANANA, Build Absolutely Nothing Anywhere Near Anything, or sometimes Anyone
Banana (person), an ethnic slur used to describe Asians who either grew up in a Western (e.g., North American) culture, or aspired to fit in
Banana paper is made from banana bark.
A banana boat (or water sled), often referred to simply as a banana, is a buoyant recreational boat designed to be pulled by a larger boat.
Banana split, an ice cream-based dessert
Banana kick, a kicking style used in Australian rules football.
Banana (video game) for the Nintendo Entertainment System
Bananas may refer to:
Bananas (catamorphism), a generalization of "folds"
Bananas (movie), the 1971 Woody Allen film
Bananas (album), the 2003 album Deep Purple
Bananas (TV series)
Dancing Banana
Banana republic (disambiguation)
Banana Boat Song
Bananaman -
Originally posted by Wanda:
[b]IS A BANANA A FRUIT OR A HERB?
A banana peel being used to clean and polish shoes
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ah lau would be interested -
Self-cleaning ah lau...Originally posted by poon cho tang:
ah lau would be interested -
Indoor Herb Gardening
Herbs can also be grown indoors for year-round enjoyment. Growing herbs indoors is no more difficult than growing them in the garden.
Indoor plants will need essentially the same conditions as herbs grown outdoors -- sunlight and a well-drained soil mix that is not too rich.
Select a south or west window. Different herbs have different light requirements, but most need a sunny location; in winter, "grow lamps" or fluorescent lamps are helpful in supplementing light.
When planting, mix two parts sterilized potting soil and one part coarse sand or perlite. To ensure sweetness of the soil, add a cut of ground limestone per bushel of soil -- or 1 teaspoon of lime per 5-inch pot. There should be an inch of gravel at the bottom of each pot to ensure good drainage.
Consider the water needs of each herb. Growing plants need more water as do plants in clay pots or hanging baskets. Misting and grouping the plants on a tray of moistened pebbles will help keep them in a humid condition. Don't drench herbs -- avoid getting herb roots soggy.
Annual herbs can spend their full life cycle in a pot indoors. Perennial herbs, however, will do better if you place them outdoors during the summer. Plunge the pot in soil up to its rim, or keep it in a protected location on the porch or patio.
Herb plants need sun during the summer months, so place them accordingly. To prevent the loss of foliage and avoid plant damage, bring herbs indoors before frost. A light frost is helpful on mint, chives, and tarragon; it tends to induce a rest period and make the resulting new growth firm and fresh.
You can maintain an indoor herb garden indefinitely by periodic light feeding, yearly repotting, renewing annuals, seasonal moves outdoors for perennials, and occasional pruning. Water plants as needed. Use several planters or a divided one to allow for different moisture needs of plants. -
BAY LEAF
Laurus nobilis
Bay leaf (plural bay leaves) is the aromatic leaf of several species of the Laurel family (Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance.
Spice Description
The bay leaf is oval, pointed and smooth, 2.5 - 8 cm (1 to 3 in) long. When fresh, the leaves are shiny and dark green on top with lighter undersides. When dried the bay leaf is a matte olive green.
Bouquet: Warm and quite pungent when broken and the aromatic oils are released.
Flavour: Slightly bitter and strongly aromatic.
Mediterranean bay leaf
The leaf of the bay laurel or "true laurel", Laurus nobilis, is a culinary herb often used to flavor soups, stews, and braises and pâtés in Mediterranean Cuisine.
California bay leaf
The leaf of the California bay tree (Umbellularia californica), also known as 'California laurel', 'Oregon myrtle', and 'pepperwood', is similar to the Mediterranean bay but has a stronger flavor.
"Indian bay leaf" (also called tej pat, tejpat, or tejpata)
The leaf of the Cinnamomum tejpata (malabathrum) tree is similar in fragrance and taste to cinnamon bark, but milder. In appearance, it is similar to the other bay leaves but is culinarily quite different, having an aroma and flavor more similar to that of Cassia. It is inaccurately called a bay leaf as it is of a different genus (though the same family) as the bay laurel.
Historical titbits
The bay tree is indigenous to Asia Minor, from where it spread to the Mediterranean and then to other countries with similar climates. According to legend the Delphi oracle chewed bay leaves, or sniffed the smoke of burning leaves to promote her visionary trances.
Bay, or laurel, was famed in ancient Greece and Rome. Emperors, heroes and poets wore wreaths of laurel leaves. The Greek word for laurel is dhafni, named for the myth of the nymph Daphne, who was changed into a laurel tree by Gaea, who transformed her to help her escape ApolloÂ’s attempted rape. Apollo made the tree sacred and thus it became a symbol of honour.
The association with honour and glory continue today; we have poet laureates (Apollo was the God of poets), and bacca-laureate means “laurel berries” which signifies the completion of a bachelor degree. Doctors were also crowned with laurel, which was considered a cure-all. Triumphant athletes of ancient Greece were awarded laurel garlands and was given to winners at Olympic games since 776 BC. Today, grand prix winners are bedecked with laurel wreaths. It was also believed that the laurel provided safety from the deities responsible for thunder and lightning. The Emperor Tiberius always wore a laurel wreath during thunderstorms.
Bay leaf plant
Did you know?
Herbalists recommend using bay leaf oil for snakebites, wasp and bee stings, bruises, scrapes and many other ailments, including rheumatism. Studies of the essential oils show it does contain properties that kill bacteria and fungi. An infusion of bay leaf is said to soothe an upset stomach and relieve gas pains.
Some people scatter bay leaves in drawers to repel cockroaches and other pests.
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CHIVES
Chives (Allium schoenoprasum), is the smallest species of the onion family Alliaceae, native to Europe, Asia and North America. They are referred to only in the plural, because they grow in clumps rather than as individual plants. Allium schoenoprasum is also the only species of Allium native to both the New and the Old World.
Its species name derives from the Greek words skhoinos (sedge) and prason (onion). Its English name, chive, derives from the French word cive, which was derived from cepa, being the Latin word for onion.
Chives grow in clumps, with their round, hollow, grass-like leaves reaching a height of 9 inches or so. The stems are firm, straight, smooth, and, like the leaves, bright dark green. The flowers, which bloom for two months in midsummer, form round deep purple or pink globes that make an attractive garnish.
Use of Chives
Culinary uses for chives involve shredding its leaves (straws) for use as condiment for fish, potatoes and soups. Because of this, it is a common household herb, frequent in gardens as well as in grocery stores. It also has insect-repelling properties which can be used in gardens to control pests.[
Chives are easier to snip with scissors than cut with a knife. The snipped chives give a hint of onion flavor to egg dishes, cheese souffl¨¦s, salads, soups, cream cheese sandwiches, and sour cream dressing for baked potatoes. Chive butter is great with grilled chops and steak.
History and Cultural Importance
Chives have been cultivated in Europe since the Middle Ages, although signs of its usage date back to 5000 years ago, used by the Chinese.
The Romans believed chives could relieve the pain from sunburn or a sore throat. They believed that eating chives would increase blood pressure and acted as a diuretic.
Romanian Gypsies have used chives in fortune telling.
It was believed that bunches of dried chives hung around a house would ward off disease and evil.
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CHINESE CHIVES / GARLIC CHIVES
Garlic chives (pinyin: jiu3cai4) is also known as Chinese chives, Chinese leek, Ku chai, Oriental garlic chives or, in Japanese, Nira. The plant has a distinctive growth habit with strap-shaped leaves unlike either onion or garlic, and straight thin white-flowering stalks that are much taller than the leaves. It grows in slowly expanding perennial clumps, but also readily sprouts from seed. Besides its use as vegetable, it also has attractive flowers.
A relatively new vegetable in the English-speaking world but well-known in Asian cuisine, the flavor of garlic chives is rather more like garlic than chives, though much milder. Both leaves and the stalks of the flowers are used as a flavoring similarly to chives, green onions or garlic and are used as a stir fry ingredient. In China, they are often used to make dumplings with a combination of egg, shrimp and pork. The flowers may also be used as a spice.
Many garden centers carry it (usually unaware of its culinary uses) as do most oriental specialty groceries if they have fresh produce at all.
Chinese Chives -
Where can I buy Rose Mary for brewing tea, any idea?
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You can buy dried rosemary from the supermarkets - there are 2 brands commonly available from the spice rack.Originally posted by Dounut:Where can I buy Rose Mary for brewing tea, any idea? -
Really ? ?Originally posted by Wanda:You can buy dried rosemary from the supermarkets - there are 2 brands commonly available from the spice rack.
I didn't know that. I did visit the spice rack, but didn't notice it. Or it's only available in certain supermarket? -
Err. One more question. I do plant Rose Marry at my corridor. Can I just take from there, drain & brew tea?
But how should I choose those leafs to take? Must be green, young, after the flowers has bloom?
Will my plant still grow after that? -
The two common herb/spice brands are McCormick and Masterfoods, available from most supermarkets, even Fairprice.Originally posted by Dounut:Err. One more question. I do plant Rose Marry at my corridor. Can I just take from there, drain & brew tea?
But how should I choose those leafs to take? Must be green, young, after the flowers has bloom?
Will my plant still grow after that?
I've heard that one can make rosemary tea from dried rosemary but I haven't tried it, as I only use it in cooking. I'm not sure about using fresh leaves to make tea. Perhaps a search on the internet may yield some info?
Re your last question, a herb such as mint - even if the leaves are not harvested, they turn yellow, wilt and die, and afterwards the whole plant (ie the stem) reaches maturity, dries up and die too - that's the nature of a herb.
Some herbs need to be replanted from seeds, while others (e.g. my catnip) is able to regerate new shoots/stems from the existing stem before it dies. -
I manage to find Rosemarry dried leaves @ Seng Siong in Little India, for the brand name "House Brand", as I didn't see Rosemarry for those 2 brands you have mentioned at the supermarket near my place.
I wonder if any place sell it in a pack, like a refill pack, instead of in bottles which is more costly.
I tried using "Tea Dust", those cheap tea that is commonly used to brew tea in Kopi Tiam, mixed with Mint, Rosemarry & Fennel, with little sugar. Taste good, like Masala Tea.
