Seasoning herbs: names and photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In our article we want to talk about something without which it is impossible to imagine cooking a single dish. Herb spices have firmly entered our lives, along with long-known ones, new mixtures have come into use, the aroma of which gives dishes unique notes.

From history…

Seasoning herbs have been known to people since ancient times. It is known that even in the Paleolithic era, people seasoned meat with wild aromatic plants. Numerous finds testify to this. Knowing the properties of such plants, people gradually began to use them even as medicines, flavors, preservatives, disinfectants.

It's hard to imagine, but the first civilizations knew how to grow seasoning herbs. Archaeologists have found papyri with recipes that prescribe to put mint, saffron, wormwood and other plants during cooking. Seeds of spice plants have even been found in the tombs of the pharaohs. Maradah Baladan, the famous Assyrian king, left for posterity the first book that contained practical recommendations for growing herbs. He described more than 60 species.

The Greeks, for example, knew morepart of modern spice plants. They consumed and grew mint, coriander, cumin, onion, garlic, thyme, saffron, laurel, parsley.

The golden age for the flourishing of the use of spices and herbs was the Renaissance. Passion for aromatic plants is becoming incredibly popular. Works such as herbal books and monographs appear. An example is a practice guide published twenty times by Thomas Tressera.

In Russia, mint, St. John's wort, parsley, onion, horseradish, garlic, anise have been eaten since ancient times. And in the 15-16th centuries, saffron, cardamom, and cloves became known to our ancestors. Russian cuisine of those times was incredibly fragrant and spicy. In the 19th century, celery, borage, purslane, chicory, lavender, cilantro, rosemary, savory, marjoram, basil were widely used in cooking.

What is the secret of herbs?

Spices herbs in a variety of combinations give the most ordinary products an amazing taste and aroma. In addition, they found a large number of useful substances, vitamins and minerals. The essential substances contained in them make food more tender, make 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 on household plots.

Herb spices: list

It is worth noting that the list of herbs used asspices, huge. It is simply impossible to remember all the plants. In different combinations with each other and different spices, they give new aromas and taste properties. Such mixtures even acquired their own names and became known as, for example, herbs de Provence or French herbs (we will talk about them later).

Within 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, cumin, lemon balm, mint, sage, bay leaf, lavender, nettle, sorrel, rhubarb, etc.

Basil

Spice herb (photo is given in the article) basil was once called the royal herb. It is widely used dry and fresh. Basil is put in vegetable dishes, meat, soups, sauerkraut. Fresh herbs are used to prepare cold dishes, salads and soups. Basil leaves are crushed and added to oils and pastes. Many national cuisines of European countries use basil during the preparation of eggs, fish, cheese, and vegetables. Without it, pizzas, sauces, ketchups, gravies and pasta dressings are unthinkable. This amazing herb enhances the flavor of sausages and other meats.

In addition, basil has antispasmodic, anti-inflammatory and tonic effects.

Marjoram

The grass has a persistent aroma and a slightly pungent taste. In cooking, dry and fresh leaves are widely used anddried flower buds. 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 the herb to prepare salads, vegetable dishes, fish, cold appetizers, mushrooms. Marjoram has become an indispensable assistant in the preparation of meat, minced meat, gravies and sauces.

In medicine, marjoram is known as a gastric remedy, used for severe headaches, asthma, depression, insomnia.

Oregano

Oregano is the strongest aromatic herb, similar to marjoram, so these two spices are very often substituted for 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 to make 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 cumin. In the Scandinavian countries, all fish dishes are prepared only with dill, so that 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. The seeds of the plant are used in confectionery and for various marinades.

Coriander, or cilantro

Cilantro is an incredibly popular spice herb in Asia. It combines spice (seeds) and spice at the same time(leaves). The amazing properties of the plant were known to people as early as 5000 BC. e.

It's hard to imagine adjika without coriander, Georgian sauces, Borodino bread, fish, Korean carrots, kebab, shish kebab, kharcho soup. The seasoning has become so tightly integrated into our lives that we sometimes do not notice how widely it is used.

Rosemary

Rosemary is an incredibly popular spice that is used to cook meat. It has the amazing property of giving ordinary domestic meat the smell of real game. Europeans widely use rosemary to prepare a mixture consisting of oil and parsley. All ingredients are mixed. The resulting paste is put into cuts in the meat.

Provence herbs

Provence herbs seasoning is one of the most well-known and popular mixtures of herbs. It includes basil, rosemary, sage, thyme, savory, peppermint, marjoram, oregano. This collection of herbs is perfectly matched in taste. All its components harmonize perfectly with each other. The name of the mixture comes from one of the regions of France - Provence, which is known for its spicy plants.

Seasoning is widely used by culinary specialists around the world. The collection is perfect for any first or second course. Provence herbs add a spicy flavor to food. 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 othercuisines of the world. They are in perfect harmony with all types of meat (chicken, beef, pork). Chicken baked with seasoning will become a real culinary delight. For the festive table, you can serve Italian steak (from beef).

Provencal herbs are actively used for making soups. They enhance the flavor of the food incredibly. And there is no need to talk about their use in salads and sauces. Provence herbs are good for dressing fatty foods, they go well with any variety of peppers and onions, as well as herbs. Some cooks even use the mixture to make bread.

Provencal herbs are not only a fragrant addition to dishes, but also a lot of useful substances that have very beneficial properties for the body. They contain a lot of oils, resins, essential substances, vitamins, enzymes. The spice increases appetite and has a beneficial effect on the digestion process. Provence herbs are actively used in a s alt-free diet.

French herbs

French Herbs is a condiment that contains plants that grow 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 French cuisine uses a huge amount of fresh plants, so housewives often grow them on balconies and window sills.

Italian herbs

Italian chefs know how to accurately arrangeflavor accents through the use of a variety of spices and spices. Italian herbs - seasoning (the composition of the 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 go wonderfully with all types of meat. They are added to soups, sauces and all kinds of salads. They are also indispensable for cooking minced meat, roast, fish dishes.

Italian herbs blend beautifully and harmonize with different types of greens.

Instead of afterword

Spice herbs (the name of some of them is given in the article) have long been used by people. They are so tightly integrated into our daily lives that sometimes we don’t even notice it, although we encounter some of them every day in the process of cooking. Of course, now ready-made mixtures of dried herbs are gaining more and more popularity, but we still try to grow dill, parsley, cilantro, tarragon, celery and many other herbs in summer cottages, because their unique aroma turns any dish into a culinary masterpiece..