Properties: Herbs
In modern food preparation, fresh or dried herbs are almost indispensable. When cooking or frying herbs, larger and tougher varieties should be mixed in from the beginning; these include bay leaves, thyme, rosemary, and chili. Finer and more delicate herbs should be added as late as possible towards the end of cooking time. These include basil and purslane. Some herbs can become bitter with excessive heating, such as pepper or curry.
Herbs, a Culinary Culture Without Borders
Among other things, herbs contain essential oils that are released more when finely chopped or cut. Herbs can be combined in various ways not only with solid dishes but also offer a wide range of options as teas. The selection ranges from simple herbal teas prepared purely for enjoyment to medicinal mixtures that can help with almost all ailments. When purchasing, freshness must be ensured. Herbs should have no spots; the stems and branches should feel firm and not droop. The leaves must shine and should not stick together. The aroma should be easily detectable by lightly rubbing the plant. Running a finger over the leaves or stems releases a sample of the herb's flavor. Loose herbs in pots are more advantageous than bundled ones. Greater variety is hardly possible.
Herb Components
Herbs produce a large number of components primarily for their own protection; they are botanically referred to as secondary plant substances. In essence, these substances play only a subordinate role in the metabolism of the plant. Their primary function is to protect the plant against environmental influences and pests. Some of these substances help the plant with wound healing and protection against viruses, bacteria, and fungi. Some of these substances are toxic. Some of these substances can also be toxic to humans at higher concentrations.
The individual composition of these components creates the unique taste for each herb. Other of these components are essential oils. These provide an unmistakable aroma. Most kitchen herbs contain essential oils that are built from monoterpenes.
Other of these components include tannins, glycosides, flavonoids, flavones, flavonols, isoflavones, chalcones, saponins, bitter substances, and salicylic acid. In basil, the salicyl content per 100g is 3.4g, in fresh dill it is 6.9g, and in dried thyme it reaches up to 183g.
Uses: Herbs
The use of herbs is as diverse as the herbs themselves. They are used to enhance many dishes and salads.
Health: Herbs
Herbs have a long tradition. Besides their use in the kitchen, the application of herbs is very broad. Teas, infusions, extracts, tinctures, and ointments can be made from herbs.
Basil is digestion-promoting, antispasmodic, and calming.
Pennyroyal has a positive effect on the gallbladder after heavy meals, alleviates respiratory illnesses, and relieves stomach-intestinal discomfort.
Lemon balm has antibacterial properties and is calming.
Season of Herbs: The majority of herbs are available year-round in trade. Their season varies depending on the type.
Parsley is available from May until the first frost, dill from May to November, lovage from March to June, oregano from May to October, sage from March to September, chervil from April to September, garden cress from April to October, marjoram from May to October.
Herbs originally come from the Mediterranean region
In this case, it can be roots, stems, leaves, flowers, fruits, seeds, bark or other herb parts. Many of the herbs originally come from the Mediterranean region and are accustomed to high temperatures, increased sun exposure as well as milder winters. Herbs therefore have a high demand for their location. They grow in nature mostly on permeable, calcareous soils with plenty of humus. A too wet, nutrient-rich or over-fertilized clay soil is not optimal for them. Nevertheless, they can usually be easily cultivated in one's own garden or even on the windowsill. Many herbs are also considered medicinal plants. The medical effect is thus tasty as well. A food that serves both healing and prevention.