In our article we want to talk about what it is impossible to imagine the preparation of a single dish without. Herb seasonings have firmly entered our life, along with the long-known seasonings, new mixtures have been introduced, the aroma of which gives the dishes a unique touch.
From the history…
Herb seasonings have been known to people since ancient times. It is known that even in the Paleolithic era, people seasoned meat with wild spicy aromatic plants. This is evidenced by numerous finds. Knowing the properties of such plants, people gradually began to use them even as medicines, fragrances, preservatives, and disinfectants.
It is hard to imagine, but the first civilizations were able to grow seasoning herbs. Archaeologists have found papyri with recipes that prescribe laying mint, saffron, wormwood and other plants during cooking. In the tombs of the pharaohs, seeds of spicy plants were even found. Maradah Baladan, the famous Assyrian king, left for posterity the first book in which practical recommendations for growing herbs were laid out. He described more than 60 species.
The Greeks, for example, knew most of the modern spice plants. They consumed and grew mint, coriander, caraway seeds, onions, garlic, thyme, saffron, laurel, parsley.
The golden age for the heyday of the use of spices and herbs was the Renaissance. Passion for aromatic plants is becoming incredibly popular. Works such as herbalists and monographs appear. An example is a practical guide published twenty times, authored by Thomas Tressera.
In Russia, from ancient times, they used mint, St. John's wort, parsley, onions, horseradish, garlic, anise. And in the 15-16th centuries saffron, cardamom, cloves became known to our ancestors. Russian cuisine of those times was incredibly fragrant and spicy. In the 19th century, celery, cucumber grass, purslane, chicory, lavender, cilantro, rosemary, savory, marjoram, basil were widely used in cooking.
What is the secret of herbs?
Herb seasonings in a wide variety of combinations give the most ordinary products an amazing taste and aroma. In addition, they found a large number of nutrients, vitamins and minerals. The essential substances contained in them make food more tender, cause us appetite, and improve the digestion process. Herbs are excellent preservatives. And many of them are used in traditional medicine. Some of them are even included in the modern pharmacopoeia. The need for herbs is increasing every year, especially in the food industry. Many of them are grown by us in personal plots.
Seasoning Herbs: List
It is worth noting that the list of herbs used as seasonings is huge. It is simply impossible to recall all the plants. In different combinations with each other and with different spices, they give new flavors and taste. Such mixtures even found their own names and became known as, for example, Provencal herbs or French herbs (we will talk about them later).
In the framework of the article, we want to indicate only some seasoning herbs (names and photos are given later in the article): basil, marjoram, oregano, rosemary, cilantro, dill, parsley, celery, tarragon (tarragon), thyme (thyme), saffron, fennel, savory, caraway, lemon balm, mint, sage, bay leaf, lavender, nettle, sorrel, rhubarb, etc.
Basil
Seasoning grass (photo is given in the article) basil was once called royal grass. It is widely used in dry and fresh form. Basil is put in vegetable dishes, meat, soups, in sauerkraut. Fresh herbs are used to prepare cold dishes, salads and soups. Basil leaves are crushed and added to butter and pastes. Many national cuisines of European countries use basil during the preparation of eggs, fish, cheese, vegetables. Without it, pizzas, sauces, ketchups, gravy and pasta dressings are unthinkable. This amazing herb improves the palatability of sausages and other meat products.
In addition, basil has an antispasmodic, anti-inflammatory and tonic effect.
Marjoram
The grass has a steady aroma and a slightly burning taste. Dry and fresh leaves and dried flower buds are widely used in cooking. Marjoram is also sometimes presented as a mixture of crushed leaves and flowers. It is believed that such a mixture has a stronger taste and aroma. Use grass to prepare salads, dishes from vegetables, fish, cold appetizers, mushrooms. Marjoram has become an indispensable assistant in the preparation of meat, minced meat, gravy and sauces.
In medicine, marjoram is known as a gastric agent, it is used for severe headaches, asthma, depression, and insomnia.
Oregano
Oregano is the strongest fragrant herb, similar to marjoram, so these two spices very often replace each other. In Italy, all national cuisine is based on the use of oregano. Pizzas, casseroles, pastas, soups are prepared with the addition of aromatic herbs. It is used for the manufacture of beer, vegetable oil, vinegar. In the Caucasus and Belarus, oregano is used for pickling cucumbers and mushrooms.
Dill
One of the most popular herbs in the world is dill. Its seeds, herbs are actively used in cooking. The plant has a bright spicy aroma, similar to anise and caraway seeds. In the Scandinavian countries, all fish dishes are prepared only with dill, so the dishes have a very pleasant taste and aroma. The plant is generally indispensable for the preparation of many dishes. It is added to salads, pies, casseroles. Plant seeds are used in confectionery and for various marinades.
Coriander or cilantro
Cilantro is an incredibly popular herb seasoning in Asia. It combines spice (seeds) and spice (leaves) at the same time. The amazing properties of the plant were known to people another 5000 years BC. e.
It is difficult to imagine adjika without coriander, Georgian sauces, Borodino bread, fish, Korean carrots, kebab, kebab, and kharcho soup. Seasoning has entered our life so tightly that we sometimes do not notice how widespread its application is.
Rosemary
Rosemary is an incredibly popular spice that is used for cooking meat. It has an amazing feature to give the smell of real game to ordinary home-made meat. Europeans widely use rosemary to prepare a mixture of oil and parsley. All ingredients are mixed. The resulting paste is laid in cuts in the meat.
Provencal herbs
Seasoning Provencal herbs is one of the most famous and popular mixtures of spicy plants. It includes basil, rosemary, sage, thyme, savory, peppermint, marjoram, oregano. This collection of herbs is ideally matched in taste. All its components are in perfect harmony with each other. The name of the mixture comes from one of the region of France - Provence, which is known for its spicy plants.
Seasoning is widely used by culinary experts all over the world. The collection is perfect for any first or second dish. Provencal herbs give the food a tangy flavor. It is worth noting that the quantitative ratio of different components can be arbitrary depending on the preferences of the cook.
Provencal herbs are used in Mediterranean, French and other cuisines of the world. They are in perfect harmony with all types of meat (chicken, beef, pork). Chicken baked with seasoning will be a real culinary delight. The festive table can be served in Italian steak (beef).
Provencal herbs are actively used for cooking soups. They incredibly enrich the taste of dishes. And about their use in salads and sauces and say no. Provencal herbs are good for dressing greasy foods, they go well with any kind of pepper and onion, as well as herbs. Some chefs even use a bread mixture.
Provencal herbs are not only a flavorful addition to dishes, but also a host of nutrients that have very beneficial properties for the body. They contain many oils, resins, essential substances, vitamins, enzymes. Spice increases appetite and has a beneficial effect on the digestion process. Provencal herbs are actively used with a salt-free diet.
French herbs
French herbs - seasoning, which includes plants growing in the south of France. The mixture consists of basil, savory, red pepper, tarragon, parsley, white mustard, thyme, rosemary and fenugreek. Such herbs are used for cooking meat, fish, poultry, salads, marinades.
An interesting fact is that in French cuisine a huge number of fresh plants are used, so housewives often grow them on balconies and window sills.
Italian herbs
Italian culinary specialists know how to precisely set flavor accents through the use of a wide variety of spices and spices. Italian herbs - seasoning (seasoning is given below), which includes garlic, basil, savory, onion, oregano. It is often used in French and Mediterranean cuisine. Seasoning is added for cooking lasagna, pies, pizza, casseroles. Italian herbs blend wonderfully with all kinds of meat. They are added to soups, sauces and all kinds of salads. They are indispensable for the preparation of minced meat, roast, fish dishes.
Italian herbs are perfectly combined and harmonize with different types of greens.
Instead of an afterword
Seasoning herbs (the name of some of them is given in the article) has long been used by people. They are so tightly embedded in our daily lives that we sometimes do not even notice it, although every day we encounter some of them in the process of cooking. Of course, at present, ready-made mixtures of dried herbs are becoming more and more popular, but we still try to grow the dill, parsley, cilantro, tarragon, celery and many other herbs in the summer cottages for a long time, because their unique flavor turns any dish into a culinary masterpiece .