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  Chapter 1 – An Introduction To Herbs

  Natural herbs have been in use since the dawn of time. The Chinese have been using these flavorful weeds for everything from spicing up a favorite dish to curing allergies. Native Americans used herbs to cure all ailments from toothaches to poison ivy.

  The early uses of herbs were mainly dedicated to medicine. People discovered certain plants made the body feel better, become more relaxed or reduce pain. Chamomile, for example, produces a calming effect, and mint can settle an upset stomach.

  With the onset of new medical practices, the use of herbs became less relied upon. In some countries, it even became illegal to practice the use of herbal medicine, as that was considered substandard. Many people who had relied on herbs for healing were accused of witchcraft.

  It was not until the 1960's and 1970's that herbs started making a comeback. Now, people are realizing many illnesses are better treated with herbs than other medicines. In fact, when it was discovered that many prescribed medications were based on natural herb remedies, some people swore off medicines and started using only natural herbs.

  Somehow, though, herbs never did leave the cook pot. Whether it was to add flavor to a cake or pie or season a pot of stew, herbs have been in the kitchen forever.

  Most herbs can be grown in the household garden. People forget the value of herbs, until they try to cook without them. Herbs may be an overlooked little plant in the yard, but they are plants that can pack a punch.

  In this publication, I will cover the uses of herbs in cooking, how to grow an herb garden, how to dry and store herbs and some medicinal uses of herbs. Toward the end I’ve included a table of many herbs and their types and uses, some recipes and a table of herbs and their medicinal benefits.
• Page 2
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  Chapter 2 – Herbs in the Kitchen

  Anyone who has ever done any type of baking or cooking knows that food tastes better with herbal seasoning. This can be as simple as adding salt and pepper, or as complicated as mastering a perfect blend of spices.

  What is surprising to some people is that pepper is an herb. Pepper is a berry from the Piper Nigrum plant. Black pepper and white pepper are both made from the same plant. The un-ripened berries are used for black pepper while the red, ripe ones are used for white pepper.

  Along with pepper, many other herbs are used to create culinary masterpieces. Nutmeg, cloves, and cinnamon are common varieties of herbs used in the kitchen, as are sage, oregano and basil.

  Among the most beneficial attributes of herbs are that they have no calories, no fatty acids, no cholesterol, and, generally, nothing bad at all. They simply have unique tastes that awaken the taste buds in all of us.

  When using herbs for cooking, it is important to remember a little goes a long way. Too much can actually distract you from the natural flavor of the food. The entire concept of using herbs is to highlight the natural flavors. Too much can overpower the food and result in a ruined meal.

  Many of the meat marinades on the market get their flavoring from natural herbs. You can use dill with lemon for fish. Saffron in your rice is always a good choice. Putting rosemary on a pork roast or tarragon on lamb results in mouthwatering treats. With so many different herbs available to us, there is something for every dish you create.

  Having herbs in the kitchen is a wonderful experience for both the novice cook and the master chef. With the right blend of herbs, you can make meat rubs, soups and stew bases, or even a new flavor of coffee.
• About the Author
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  Frankie Weisburgh has been a devoted, enthusiastic wife, mother, gardener and cook for what seems like forever.

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