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digital products fromThe Old Farmer’s AlmanacA n O l d F a r m e r ’ s A l m a n a c R e s o u r c e A l m a n a c . c o mtoediGuCookingQSpices& Herbs in the KitchenBring on theflavor!34 easy recipesteach howand why to use25 commonspices & herbsin deliciousfamily dishes.The Old Farmer’sAlmanacAmerica’s oldestcontinuously publishedperiodicalPublished annuallysince 1792 Almanac.comThe Old Farmer’s Almanac1121 Main StreetP.O. Box 520Dublin, New Hampshire03444603-563-8111Copyright 2009 byYankee Publishing Inc.With lore andmore, makecooking fun!
Tomatoes and oregano make it Italian, wine and tarragonmake it French . . . [and] garlic makes it good.–Alice May Brock, American author (b. 1941)Copyright 2009 by Yankee Publishing Inc.Any cook will tell you that the secret to great food is greatflavor, which usually results from using spices and herbs incorrect portions and combinations.For some cooks, getting the flavor right can be a challenge: Howmuch spice is enough? How will these herbs taste together? Which isbest—fresh or dried?You’ll find the answers to these and other such questions right here.This fun, informative guide, created by the editors of The OldFarmer’s Almanac, will greatly increase your culinary confidenceabout spices and herbs.You’ll prepare tastier dishes and make more appetizing meals byusing these reliable recipes and quick-reference charts—as well as havelots to talk about at mealtime after you surprise your family and friendswith lore about each herb.If you wish, print these pages and keep them in your favorite cookbook.We hope that you find this guide helpful; please let us know atAlmanac.com/CookingQuestions.And think of this as just the beginning: For additional recipes,gardening information for growing your own, and a whole lot more,visit Almanac.com.Guide to Spices & Herbs in the KitchenB 2 NAlmanac.com
AllspiceBasil, SweetFlavorAllspice tastes like ablend of cinnamon,nutmeg, and cloves.FlavorLoreChristopher Columbusand his crew foundallspice in theWest Indies in 1493.His ship’s physiciannoted that the tree hadthe “finest smell ofcloves” everencountered. In theCaribbean, allspice is known as Jamaica pepper; in Poland,it’s called kubaba.Basil is considered sacred in India and precious to lovers inItaly. It was once customary for Italian men to wear a sprigof basil as a sign of their marital intentions. Romans believedthat cursing while sowing basil would ensure a good crop.Sweet basil has a mildmint-licorice flavor.Where saltis good,so is basil.–Italian sayingLoreIn the KitchenUse basil in tomato dishes, pesto and other sauces, and saladdressings.In the KitchenUse allspice in pot roasts, stuffings, cakes, biscuits, pies, andrelishes.Basil Carbonara10 slices bacon1Caramel-Apple Tart5 cloves garlic11 2 cups cake flour12 eggs, beaten 2 cup (1 stick) butter, softened1 2 cup half-and-half5 tablespoons sugar1 cup fresh grated Parmesan1 egg1 pound pasta1 teaspoon cinnamon1Boil some water for cooking the pasta. Fry the bacon, drain, 4 teaspoon allspiceand chop it into 1 4-inch pieces. Process or chop the basil andgarlic until finely minced. In a bowl, mix the eggs and halfand-half, then add the bacon, basil mixture, and grated cheese.Cook the pasta as directed, and drain. Immediately add thesauce to the hot pasta. Stir lightly to mix. Cover and let sit for2 to 3 minutes (to ensure that the egg mixture “cooks”). Tossand serve at once with extra Parmesan. Makes 4 to 6 servings.1 cup brown sugar4 tablespoons all-purpose flour4 cups peeled and sliced applesMix the first four ingredients together. Add a little water,Copyright 2009 by Yankee Publishing Inc. 4 cup fresh basil leavesif necessary, to form a dough. Chill for 2 hours before use.Preheat the oven to 350 F. Roll out the dough to 1 16 inch andpress into a well-greased 10-inch tart pan. Set aside any extrapastry for later use. Mix the remaining dry ingredients well.Add the apples, mix well, and spoon into a pastry-lined tartpan. With any remaining pastry, cut out shapes and layerover the tart. Sprinkle with a little more cinnamon and brownsugar, if desired. Bake 40 to 45 minutes, or until light brown.Makes 12 servings.Guide to Spices & Herbs in the KitchenB 3 NAlmanac.com
Bay LeavesCardamomFlavorFlavorBay leaves have awoodsy, pleasantlybitter taste.Cardamom has a mild ginger flavor.LoreCardamom, related to ginger, was used in old recipes forpickled vegetables, fruits, and herring as well as custards,spiced wines, liqueurs, and sauerbraten. It is also believedto freshen breath and aid digestion.LoreThought to deterlightning, witches,and the devil,bay leaves were alsoused in Ancient Greeceand Rome for laurelcrowns to mark wisdomand victory. When placedunder your pillow, bay leaves bring pleasant dreams.In the KitchenUse cardamom incakes and pastries(and instead ofnutmeg in pumpkinpie), curries, andjellies, and with sweetpotatoes.In the KitchenUse bay leaves with meat, fish, and poultry dishes, and in sauces.Sour CreamWafflesCranberry Relish1 tablespoon vegetable oil5 eggs1 small onion, chopped21 3 cup red-wine vinegar1 cup brown sugar1 teaspoon ground cardamom1 tablespoon grated fresh ginger1 cup sour cream1 teaspoon freshly ground black pepper11 teaspoon cinnamon1 2 teaspoon ground allspice1 2 teaspoon coriander1 2 teaspoon ground cloves1 2 teaspoon nutmeg 4 cup (1 2 stick) unsalted butter, meltedBeat the eggs and sugar together for 5 to 10 minutes with anelectric mixer. With a rubber spatula, alternately fold in halfof the flour, the cardamom, and the sour cream, and then theremaining flour. Lightly stir in the melted butter and set thebatter aside for 10 minutes. Heat a waffle iron until a dropof water sputters when dropped onto it. Pour about 3 4 cup ofthe batter in the center of the hot iron. Close the top and cookover direct heat for 5 minutes. Makes about 6 waffles.1 bay leaf3 cups cranberries, washed and picked over2 pears, peeled, cored, and dicedCopyright 2009 by Yankee Publishing Inc. 2 cup sugar1 cup all-purpose flour, siftedHeat the oil and sauté the onion, then add the vinegar, brownsugar, spices, and bay leaf. Simmer 20 minutes, or until syrupy.Add the cranberries and pears and simmer for another 15 minutes. Remove the bay leaf and serve at room temperature. Makes3 to 4 cups.Guide to Spices & Herbs in the KitchenB 4 NAlmanac.com
Celery Seedfor great resultsWrap fresh herbs in damp paper towels. Put them in a cool place wherethey will keep for a few days. For longer storage, freeze or dry herbs.FlavorCelery seed tastes like celery.LoreCelery seed is welcomed wherevera bit of bitterness is desired.Seventeenth-century Italiansdeveloped the parent plant, celery,from a wild, bitter, salt-marshplant called smallage.ChervilFlavorChervil has a mildflavor similar tothat of parsley.In the KitchenUse celery seed with vegetables, eggs, meat, fish, and poultry.LoreChervil is related toparsley and is nativeto southern Russia. During theMiddle Ages, it was usedto treat a variety ofdisorders. Chervil’sbotanical name means“the heart rejoices.”Horseradish Dressing2 cloves garlic, crushed1 2 teaspoon celery seed1 teaspoon prepared hot mustard or ground mustard4 tablespoons grated horseradish1 2 cup olive oil4 tablespoons wine vinegar2 3 cup cottage cheeseIn the KitchenUse chervil in soups, salads, andsauces, and in egg, fish, veal, lamb, and pork dishes.salt, to tasteCombine all of the ingredients ina blender and process untilsmooth. Thin as desired with alittle water; add salt. Thismakes a hearty dressingover cabbage salad orpoured over hot or coldcooked vegetables.Carrots With Grapes2 pounds carrots2 teaspoons dried basil1 clove garlic1 2 cup (1 stick) butter1 teaspoon dried chervilMakes about 11 2 cups.1 4 teaspoon celery salt2 cups seedless white grapes, halvedCopyright 2009 by Yankee Publishing Inc.2 tablespoons fresh lemon juiceClean the carrots and cut into julienne strips. In a saucepan,combine the carrots, basil, and garlic; add water to cover, andcook for 20 minutes, or until tender. While the carrots arecooking, melt the butter in a saucepan and add the chervil andcelery salt. When the carrots are cooked, drain; discard thegarlic. Add the carrots, grapes, and lemon juice to the butter,stir to coat, and heat just until the grapes are warm. Serve as aside dish with chicken or turkey. Makes 12 servings.Guide to Spices & Herbs in the KitchenB 5 NAlmanac.com
ChivesFlavorChives have a delicate onionflavor.LoreAncient Chinese herbalistssuggested eating chives as anantidote to poison. Clusters ofchives were also hung in homesto ward off evil spirits. TheGerman word for chives isSchnittlauch, which means“cuttable leek.”In the KitchenUse chives to enliven vegetable, rice, egg,and cheese dishes; dressings, saucesand gravies; and dips.CilantroFlavorCilantro has a mild flavor similar to that of parsley.French-style PotatoSaladLore2 pounds whole boiled potatoes1 4 cup white-wine vinegar, divided1 2 cup olive oilCilantro is the leaves of the coriander plant and was once considered to prevent baldness. Legend has it that pregnant womenhave the best luck sowing it.1 tablespoon Dijon-style mustardsalt and pepper, to tasteIn the KitchenUse cilantro in soups, salads, and curries, and as a garnish.1 cup chopped fresh chives2 tablespoons chopped fresh parsley1 tablespoon chopped fresh tarragonGreen Tomato SalsaCopyright 2009 by Yankee Publishing Inc.Slice the cooked potatoes while they are still warm. Sprinklewith half of the vinegar. Mix the rest of the vinegar with theoil, mustard, salt, and pepper and pour it over the potatoes.Toss with the chives and herbs. Makes 4 to 6 servings.4 to 5 large green tomatoes1 red bell pepper, seeded and roasted2 jalapeños, seeded and roasted (optional)2 small onions, chopped3 cloves garlic1 teaspoon sugarfor great results1 teaspoon ground cuminWhen storing spices, be sure thatcontainers are airtight. Moisture cancause ground spices to lump. Storespices in a cool, dark place. Groundspices will retain their best flavors forabout a year. Whole spices may lastfor three to five years.Guide to Spices & Herbs in the Kitchen1 2 cup fresh cilantro leavessalt and pepper, to tasteCombine all of the ingredients (except salt and pepper) in afood processor and chop coarsely. Season to taste with salt andpepper and refrigerate for at least 3 hours to allow the flavors toblend and develop. Remove from the fridge about 20 minutesbefore serving. Makes about 3 cups.B 6 NAlmanac.com
Cuminfor great resultsIf you are a fan of low-sodium cooking, substitute strong, flavorful herbsand spices such as basil, black pepper,cumin, curry, garlic, and oregano.FlavorCumin has a salty-sweetflavor similar to that ofcaraway.CinnamonLoreIn Europe, during the MiddleAges, cumin was given to loversto keep them faithful.Italian and Germanbread bakers traditionallyadd cumin to the doughto protect the loavesfrom being stolen bywood spirits. Hens that are fed cuminstay close to home.FlavorCinnamon has a warm,sweet flavor.LoreFolklore suggests sniffingcinnamon to cure thecommon cold.Cinnamon is anappetite stimulant. Cinnamon sticks(the bark of the cinnamontree) were used bycolonial Americansas a digestive aidand to flavor or“mull” cider. This spicehas also been used in sacred oils for anointing.In the KitchenUse cumin whole in yogurt dishes, soups, and breads. Useground cumin in pork, rice, and sausage dishes, and in chiliesand curries.Blender Gazpacho1 red bell pepper, seeded1 small cucumber, peeled and seededIn the KitchenUse ground cinnamon in baked goods, stewed fruits, andvegetable dishes, and in spiced teas and coffees.2 cups vegetable juice (such as V-8)1 cup salsaC o l d S t r a wb e r r y S o u p 4 cup chicken broth1 4 cup chopped fresh parsley2 cloves garlic, minced1 tablespoon red-wine vinegar1 quart fresh or frozen strawberries1 3 cup orange juice1 tablespoon olive oil1 4 cup cranberry juice1 2 cup yogurt (any kind)hot sauce, to taste1Copyright 2009 by Yankee Publishing Inc.1 2 teaspoon ground cumin1 teaspoon fresh lime juicesalt and pepper, to taste2 tablespoons sugarChop the vegetables into small pieces. Combine all of the1 tablespoon cinnamon1ingredients in a large bowl, transfer to a blender or food processor, and process in batches, aiming for a coarse purée. Refrigerate for at least 2 hours. (This is best if made a day ahead,so that flavors can meld.) Makes 4 servings. 4 teaspoon nutmegwhipped cream, as garnish4 mint leaves, as garnishMix all of the ingredients together (except the whipped creamand mint leaves) and purée in a food processor or blender.Chill for several hours to allow flavors to blend. Garnish eachserving with a dollop of whipped cream; more cinnamon, ifdesired; and a mint leaf. Makes 4 servings.Guide to Spices & Herbs in the KitchenB 7 NAlmanac.com
GarlicFlavorGarlic has a pungent, aromatic, mild to biting taste whenraw. The flavor mellows when it’s cooked.LoreGarlic was believed to inspire courage, which is why ancientRomans ate it before battle and Bolivian bullfighters carried it into the ring. Aristotle considered consuming garlicas a guard against hydrophobia, the fear of water. Folkloreadvises hanging whole bulbs around the neck to cure a cold.GingerIn the KitchenUse garlic in tomato dishes, breads, soups, dips, sauces, andmarinades, or with meats, poultry, fish, and vegetables.FlavorGrilled PortobellosGinger has a sweet, fiery flavor.4 portobello mushrooms4 cloves garlic, minced1 2 teaspoon dried thyme1 2 teaspoon dried, crumbled rosemary1 4 cup olive oil1 4 cup balsamic vinegarLoreIn the 1800s, a tincture of ginger (produced by steeping anounce of gingerroot over gentle heat in a pint of spirits for aweek) was an “expellant to purgative droughts” and a cure forseasickness.1 tablespoon chopped fresh chives2 tablespoons ketchupIn the KitchenUse ginger in pies, pickles, puddings, cookies, cakes, cheesedishes, salad dressings, and soups.1 tablespoon honey1 tablespoon soy saucesalt and pepper, to taste2 cups cooked riceMaple Syrup CakeCopyright 2009 by Yankee Publishing Inc.Rinse the mushrooms and1pat dry, then cut off andchop the stems. Mix thegarlic, thyme, rosemary,and olive oil and drizzle the mixture over the caps. Combine the remaining ingredients (except the cooked rice) withthe chopped stems in a small saucepan. Simmer for 5 minutes.Baste the caps with the sauce, and grill (or broil) for 2 to 3 minutes per side. Serve with rice, with the remaining sauce on theside. Makes 4 servings. 2 cup (1 stick) butter1 cup sugar2 eggs, beaten1 cup maple syrup21 2 cups all-purpose flour2 teaspoons baking powder2 3 teaspoon baking soda1 2 teaspoon ground ginger1 2 cup hot waterpecan or walnut halves, as garnishPreheat the oven to 350 F. Grease an angel food cake pan.Cream the butter with the sugar. Add the beaten eggs andmaple syrup. Sift together the dry ingredients and add, alternating with hot water. Pour into the pan and bake for about 50minutes. Garnish with pecan halves. Makes 12 servings.There are five elements: earth,air, fire, water, and garlic.–Louis Diat, French chef (1885–1957)Guide to Spices & Herbs in the KitchenB 8 NAlmanac.com
for great resultsAdd herbs and spices to slow-cookingdishes an hour or less before serving.Cooking them for too long may result inan overpowering flavor.MaceFlavorMace has a mild nutmeg flavor.LoreMace is the dried aril (lacelike covering over the shell) ofnutmeg; when fresh, it appears as pressed, flat blades. It ismost commonly used ground. Old recipes used mace sparingly (often with cherries) because it was quite precious.LovageFlavorLovage smells lemony andtastes like celery.In the KitchenUse mace in doughnutsand other baked goods,in sauces, and withchicken, creamed fish andother seafood, and fruits.LoreAncient Greeks and Romans chewed on lovage seeds to aiddigestion. Lovage can grow up to 7 feet tall, and its stalks makegood drinking straws.In the KitchenLovage complements soups and stews, rice and vegetable dishes,and stuffings and salad dressings. Young stalks are sometimescandied. The seeds can be sprinkled on breads and biscuits priorto baking.MulligatawnySoup2 tablespoons butter1 medium onion, sliced1 medium carrot, diced1 celery stalk, dicedPickled Carrot Sticks1 green bell pepper, seeded and diced4 pounds carrots, peeled and cut into 4-inch sticks1 apple, peeled and sliced1 cup diced cooked chicken6 lovage sprigs118 peppercorns1 tablespoon mustard seeds1Copyright 2009 by Yankee Publishing Inc.5 cloves garlic, thickly sliced1 sprig fresh parsley 2 cup sugar2 cups chicken stock or brothStand the carrots upright in six sterilized pint-size canning1 cup chopped cooked or canned tomatoesjars. Add a sprig of lovage to each jar. Divide up the peppercorns, mustard seeds, and garlic; sprinkle equal amounts intoeach jar. Boil together the vinegar, 21 2 cups of water, and thesugar until the sugar dissolves. Pour the hot liquid over thecarrots, covering them completely and leaving a 1 4-inch headspace. Seal and refrigerate for at least 1 week before using.salt and pepper, to tasteMelt the butter in a large saucepan or stockpot over mediumheat. Add the onion, carrot, celery, green pepper, apple, andchicken and sauté until the onion is tender. Gradually stir inthe flour and curry powder. Add the remaining ingredientsand simmer, covered, for 30 minutes. Remove the cloves.Serve hot. Makes 6 servings.Makes 6 pints.Guide to Spices & Herbs in the Kitchen 8 teaspoon ground mace2 whole cloves31 2 cups white or cider vinegar1 3 cup all-purpose flour1 teaspoon curry powderB 9 NAlmanac.com
MarjoramMintFlavorFlavorMarjoram has adelicate,flowery taste.Mint leaves have a fruity, pungent taste.LoreThe Ancient Greeks named mint after a mythical character,Menthe. During the Middle Ages, powdered mint leaves wereused to whiten the teeth.LoreThe OldFarmer’s Almanaconce suggestedmarjoram for those“given to overmuchsighing.” AncientGreeks believedthat it could revive thespirits of anyone whoinhaled it.In the KitchenMint is common in MiddleEastern dishes. Use it withroast lamb or fish, and insalads, jellies, or teas.Garden-freshT a bb o u l e h1 cup bulgur (cracked wheat)In the KitchenMarjoram complementsalmost any meat, fish, dairy, or vegetable dish that isn’t sweet.Add it near the end of cooking to capture the most flavor.Shrimp, Arugula,1and1 cup chopped fresh parsley11 clove garlic, minced1 4 cup olive oil 2 to 3 4 pound cooked, shelled, and deveined shrimpPut the bulgur into a bowl andcover it with 11 2 cups of boilingwater; stir. Cover the bowlwith a towel and let itstand for about1 hour, or untilall of the water isabsorbed. Add theremaining ingredientsand mix well. Coverthe bowl andrefrigerate for atleast 2 hours to blendthe flavors. Serve in pitapockets or with fetacheese. Makes 6 servings.3 tablespoons chopped fresh marjoram1 tablespoon chopped fresh cilantro leaves3 tablespoons fresh lemon juice2 tablespoons rice vinegar1 2 cup arugula leavesCopyright 2009 by Yankee Publishing Inc.1 bunch chicory, washed, stemmed, and driedHeat the olive oil in a large skillet and sauté the garlic, onion,and scallions over medium heat for about 3 minutes, stirringconstantly. Add the shrimp and sauté for another 2 minutes. Stirin the marjoram and cilantro. Remove from the heat and add thelemon juice and vinegar. In a medium bowl, combine the arugula and chicory. Top with the shrimp mixture. Makes 4 servings.Guide to Spices & Herbs in the Kitchen 2 cup garbanzo beans, cookedor canned1 onion, finely chopped1 4 cup chopped fresh mint leaves1 large tomato, chopped11 tablespoon minced garlic 4 cup chopped scallions, including the green part–Pliny the Elder, Roman scholar(a.d. 23–79)3 tablespoons fresh lemon juiceChicory Salad1 2 cup chopped scallionsAs for thegarden of mint,the very smell ofit alone recoversand refreshesour spirits, asthe taste stirsup our appetitefor meat.B 10 NAlmanac.com
NutmegFlavorNutmeg has a nutty, sweet taste.LoreEarly citizens of Connecticut whittled fake wooden nutmegseeds and sold them to gullible housewives, earning the statethe nickname “The NutmegState.” Nutmeg was onceconsidered good for headailments and eyesight.OreganoIn the KitchenAdd nutmeg to sweetfoods, such as pies,custards, and cakes;applesauce; eggnog;soufflés; and meatand vegetabledishes.FlavorOregano isreminiscent ofthyme and zestier than marjoram.LoreRelated to wild marjoram, oregano was used to cure “sourhumours” that plagued elderly farmers. The name oreganois from the Greek words oros and ganos, meaning “joy ofthe mountain.”CarrotandIn the KitchenUse oregano in any tomato dish, with summer squash orpotatoes, in mushroom or bean dishes, or in a marinade forlamb or game.Z u cc h i n iMuffins2 eggs, beaten1 cup plus 2 tablespoons plain yogurt1 cup canola oilItalian Sausage PastaCopyright 2009 by Yankee Publishing Inc.1 cup grated carrots1 cup grated zucchini2 tablespoons olive oil4 cups all-purpose flour1 pound Italian sausage1 cup sugar1 yellow onion, chopped2 tablespoons baking powder4 cloves garlic, minced1 teaspoon nutmeg1 cup dry white wine or water1 cup coarsely chopped pecans11 tablespoon chopped fresh oreganoPreheat the oven to 375 F. Grease 18 to 24 muffin cups or1 pound pastaline with paper. In a large bowl, mix the eggs, yogurt, and oil;then stir in the carrots and zucchini. Set aside. In another bowl,sift together the flour, sugar, baking powder, and nutmeg.Add the dry ingredients to the wet mixture and stir until justcombined. The batter will be lumpy. Stir in the pecans. Spoonthe batter into the prepared muffin cups and bake for 15 to 20minutes. Makes 18 to 24 muffins.Guide to Spices & Herbs in the Kitchen 2 cup sun-dried tomatoes, drained and choppedgrated Parmesan, as garnishBring 4 quarts of water to a boil. Meanwhile, heat the olive oilin a skillet. Remove the sausage from the casings, crumble itinto the skillet, and brown. Remove and set aside the sausage,then sauté the onion and garlic. Add the wine, followed by thesun-dried tomatoes. Return the sausage to the skillet and addthe oregano. Cook the pasta as directed and drain, then tosswith the sauce and garnish with the Parmesan. Makes 6 servings.B 11 NAlmanac.com
PaprikaFlavorPaprika has a tangy-sweet flavor.LorePaprika is the national spice of Hungary and is essential togoulash and other meat stews. Hungarian paprika, made fromthe dried flesh of sweet red peppers, has a bright red color.PoppySeedIn the KitchenUse paprika in stews, salad dressings, and omelets, and with fish.Shrimp Creole2 tablespoons butter1 cup chopped onionFlavor1 cup chopped green bell pepperPoppy seeds have asweet, nutty flavor.1 clove garlic, minced2 cups stewed tomatoes1Lore 8 teaspoon paprikaPoppy flowers are a symbol of sleep.Legend has it that they grow where battles raged and whereEngland’s holy maid Margaret slew the dragon.salt and pepper, to taste1 pound raw shrimp, shelled and deveined3 cups cooked white riceIn a large heavy skillet, melt the butter over medium heat.In the KitchenUse poppy seeds in breads, cakes, pastries, and salad dressings.Also try them with vegetables and noodles.Add the onion, green pepper, and garlic and sauté 5 minutes,or until the pepper is tender. Add the tomatoes and seasoningsand simmer for 5 minutes. Add the shrimp and simmer for 10minutes. Serve over white rice. Makes 6 servings.S p i n a c h - S t r a wb e r r y S a l a d1 2 cup sugar2 tablespoons sesame seeds1 tablespoon poppy seedsCopyright 2009 by Yankee Publishing Inc.11 2 teaspoons minced onion1 4 teaspoon Worcestershire sauce1 4 teaspoon paprika1 2 cup vegetable oil1 4 cup cider vinegar1 bag (10 ounces) fresh spinach, washed1 pint strawberries, sliced thinIn a blender, combine the sugar, sesame seeds, poppy seeds,onion, Worcestershire sauce, paprika, oil, and vinegar. Blendwell. If the dressing seems thick, add a few drops of water.Remove the stems from the spinach and tear the leaves intobite-size pieces. Place in a salad bowl. Arrange the strawberries on top. Drizzle the dressing over the strawberries andserve. Makes 4 to 6 servings.Guide to Spices & Herbs in the KitchenB 12 NAlmanac.com
RosemaryFlavorRosemary has a fresh,sweet flavor.SageLoreFlavorThe word rosemarycomes from the Latinwords ros (dew) andmarinus (sea). It is oneof the most commonplants on the hillsidessurrounding theMediterranean Sea.Bathing in rosemary wasbelieved to restore youthand clear the complexion.Sage has a strong and warm taste reminiscent of turkey stuffings prepared for the holidays.Sage was the herb of Zeus, the ruler of Mount Olympus inGreek mythology, and was thought to promote strength andlongevity. Legend had it that it quickened the memory andrelieved trembling.In the KitchenUse sage in cheese dishes, stuffings, soups, salads, and pickles,and with beans and peas. Sage is an excellent substitute for salt inlow-sodium diets.R o a s t e d C o r n W i t h H e r b B u tt e r1 tablespoon chopped fresh basil1 tablespoon chopped fresh sageRosemary Chicken1 tablespoon chopped fresh thyme2 2-pound frying chicken, quartered1 tablespoon chopped fresh chives2 teaspoons chopped fresh rosemary11 4 teaspoon coarsely ground black pepperMix all of the herbs into the softened butter, form into a stick8 small red potatoes, washedor log, and refrigerate until firm. Sprinkle the corn husks withwater and preheat the broiler or grill. Roast the corn on a bakingsheet under the broiler oron the (covered) grill,turning until all sidesare blackened. Keepturning and roasting for20 to 30 minutes, oruntil the corn kernels aretender. Peel back the husksand silk and serve with thechilled herb butter. Makes2 medium fennel bulbs1 tablespoon olive oil3 cloves garlic, coarsely chopped1 2 cup (1 stick) butter, softened6 large ears corn, with husks on1 teaspoon salt1–10th-century sayingLoreIn the KitchenUse rosemary in poultry, lamb, and tomato dishes; in soupsand stews; and with vegetables. Try it finely chopped in breadsand custards. 2 cup dry white winePreheat the oven to 450 F. Arrange the chicken in a largeCopyright 2009 by Yankee Publishing Inc.Why should a mandie, when he can go tohis garden for sage?roasting pan and sprinkle with rosemary, salt, and pepper. Cutthe potatoes in half and cut the fennel bulbs into wedges thatequal the size of the potato pieces. In a mixing bowl, toss thepotato and fennel pieces with the olive oil and garlic. Placethe vegetables around the chicken and pour the wine over all.Put the pan in the oven and immediately reduce the heat to350 F. Roast for an hour, basting occasionally with juices.Chicken should be golden brown and the vegetables tender.6 servings.Makes 4 servings.Guide to Spices & Herbs in the KitchenB 13 NAlmanac.com
TarragonFlavorTarragon has a slightly bitter anise-licorice flavor.LoreThe word “tarragon” originates from the French word estragon,or “little dragon,” because of the serpentine appearance of itsroots. It was considered soporific and good for the breath.In the KitchenUse tarragon with meats, eggs, poultry, seafood, and pasta, and insalad dressings, marinades, and sauces.ThymeHerb-stuffed PastaFlavor8 ounces jumbo pasta shellsThyme has a pleasant, pungent, clove flavor.8 ounces cream cheese4 ounces ricotta cheeseLore2 eggs, beatenThe Old Farmer’s Almanac once published this 15th-centuryfolk remedy for headache: “Heat hillwort [thyme] and sysell[vinegar], and put it in your nostrils that the odor may go tothe brain.”1 clove garlic, minced2 tablespoons chopped fresh chives2 tablespoons chopped fresh parsley2 tablespoons chopped fresh tarragonsalt and pepper, to taste1In the KitchenUse thyme in casseroles, soups, stews, and ragouts, and witheggs, potatoes, fish, and green vegetables. 2 cup bread crumbsCopyright 2009 by Yankee Publishing Inc.Preheat the oven to 400 F.Grease a casserole.Cook the pasta asdirected; do notovercook. Drain andset aside. While thepasta is cooking,combine the cheeses,then mix in the eggs andseasonings. Stir thebread crumbs in last.Stuff each pasta shellwith a bit of the cheesemixture. Arrange thestuffed shells in thecasserole. Cover andbake for 10 minutes, oruntil the filling is hot.LentilsLamb2 pounds boned lamb2 tablespoons olive oil11 2 cups dried lentils1 onion, chopped4 cloves garlic, minced1 bay leaf1 teaspoon chopped fresh thyme1 2 teaspoon chopped fresh rosemary1 teaspoon salt1 2 teaspoon freshly ground black pepper3 carrots, peeled and choppedCut the lamb into cubes and brown it in the oil in a largestewpot. Add 4 cups of water and the lentils (no presoakingrequired), then add the onion, garlic, and seasonings. Coverand simmer for 2 hours. Add the carrots and cook for another20 to 30 minutes. Remove the bay leaf. Makes 6 servings.Makes 6 servings.Guide to Spices & Herbs in the KitchenandB 14 NAlmanac.com
for great resultsTurmericIf you plan to sauté or roast spices,be careful because they tend to burnquickly. As soon as the aroma is released, remove the spice from theheat. Continue to shake and stir thespice for several minutes.FlavorTurmeric hasa mild earthyflavor.LoreHindus consumedturmeric for vigorand used it inwedding rites. Forcenturies, garmentswere often coloredwith the yellowpowder. Turmericis also believed tobe mildly antiseptic.Health BenefitsIn the KitchenUse turmeric with eggs; in chutneys, relishes, and pickles; and inrice and bean dishes.Sweet Mustard PicklesofSpicesandAllspiceRelieves indigestionBasilRelieves insomniaCardamomEases tGingerSoothes nauseaMintEases muscle tensionNutmegRelieves insomniaRosemaryAntioxidantSageAids digestionTurmericAntioxidantHerbs12 small cucumbers, sliced1 head of cauliflower, washed and separated into floretsSymbolic Meaning3 pounds small onions, sliced1 2 cup saltHerb11 3 cups all-purpose flourHerbsMeaning6 cups sugarBasil . . . . . . . . . . . . . . . . Good wishes, love1 tablespoon turmericChives . . . . . . . . . . . . . . Usefu
Wrap fresh herbs in damp paper tow-els. Put them in a cool place where they will keep for a few days. For lon-ger storage, freeze or dry herbs. Celery Seed for GreaT resulTs Flavor Celery seed tastes like celery. Lore Celery seed is welcomed wherever a bit of bitterness is desired. Sevente
