Herbalism
Basics
Definitions according to food law & the principles for spices
Herbs and spices are parts of plants which, because of their content of natural ingredients, are intended as flavoring and odor-giving ingredients for food.
Herbs are fresh or dried leaves, flowers, sprouts or parts of them.
General information on use : In general, short-term storage is recommended.
Store herbs washed in the refrigerator:
- wrapped in a damp cloth
- washed in a glass of water
- or in a plastic bag
Meaning of herbs and spices:
- they offer a variety of flavors
- They stimulate the appetite through essential oils and colorings
- they promote the production of digestive juices
- they give the food an attractive appearance
- They have a health-promoting effect, especially due to the secondary phytonutrients they contain
- they have a cultural meaning
- A special quality awareness for your cooked food is generated
Proper seasoning
- Select suitable spices and herbs and dose appropriately
- the taste of the food should be emphasized, but not masked
- always choose one main spice, do not use too many different herbs / spices
- Boil the dried herbs 1 x and then let them steep for approx. 15 minutes
- Add fresh food to the food shortly before serving
- Cold has a dulling effect on the aromatic power of herbs and spices.
Therefore, if possible, season dishes to the consumption temperature (exception: brawns)
- When freezing food, some herbs and spices change their flavor.
The following condiments lose their aroma: savory, nutmeg, pepper, marjoram, paprika, mustard, aniseed
The following condiments enhance their aroma:
Basil, sage, thyme, dill, tarragon. All other herbs and spices remain unchanged.
The following condiments develop their taste only after longer cooking
Peppercorns
Allspice grains
Carnation, whole
Cinnamon stick
Bay leaves
Juniper berries
Savory
thyme
rosemary
tarragon
sage
mugwort
aniseed
Mustard seeds
Cardamom seeds
Coriander seeds
Caraway seed
Classification according to taste
Herbs with a leek flavor
Wild garlic - vegetable onion - garlic - shallot - chives - spring onion - chopped garlic - garlic mustard - pearl onion - snake leek - asante
Spices with a sour aroma
Lemongrass - lemon - lemon verbena - Eberraute - lemon - lime - orange - sorrel - lemon thyme - Kaffir - sumac - Apfelduftpelargonie - Pomegranate
Delicate herbs
Parsley - chervil - tarragon - coriander herb - motherwort - sugar root
Herbs with a peppery aroma
Summer savory - mountain savory - basil
Herbs with a cucumber-like aroma
Borage - Pimpinelle - Comfrey
Robust herbs
Spice thyme - thyme - bay leaf - Indonesian bay leaf - Spice Sage - Clary sage - rosemary - oregano - marjoram - Lovage - celery - ivy - pandan leaves - curry leaves - Nettle - angelica - Zatar
Cress flavored spices
Garden cress - nasturtium - watercress - spoonwort - barbara herb
Sources:
The contents of the respective herbs and spices on this page were mainly created within the training to become a dietician (diet school at Marienhospital Stuttgart) as part of a joint work of the individual class members on a joint annual work (graduation year 2012). Department of nutritional advice.