| |  | |  Basil | | In an effort to lower the sodium levels in the food we cook, one may opt to try various other methods of flavoring our food. Herbs are an excellent source of vitamins and minerals and offer more fragrant and tasty flavorings to recipes. The first of several blogs delving into the world of herbs is all about Basil. Basil has a warm, resinous, clove-like flavor and fragrance. Sweet basil, with it’s wonderful aroma and flavor, is one of the most popular and widely grown herbs in the world. We associate basil with Italian cooking, so you may be surprised to find that many of your favorite Indian and Thai dishes contain basil since it originated in the far eastern countries. The name “basil” is derived from the old Greek word basilikohn, which means “royal,” reflecting that ancient culture’s attitudes towards an herb that they held to be very noble and sacred. The tradition of reverence of basil has continued in other cultures. In India, basil was cherished as an icon of hospitality, while in Italy, it was a symbol of love. Basil has round leaves that are oftentimes pointed. They are green in color, although some varieties feature hints of red or purple. Basil looks a little like peppermint, which is not surprising since they belong to the same plant family. There are more than 60 varieties of basil, all of which differ somewhat in appearance and taste. While the taste of sweet basil is bright and pungent, other varieties also offer unique tastes: lemon basil, anise basil and cinnamon basil all have flavors that subtly reflect their name. But there are many more including Purple Ruffles Basil, Dark Opal Basil, Thai Basil, and Genovese Basil. You can find various types of basil at specialty grocers and sometimes health food stores. If you happen to grow your own herbs and would like to cultivate some of these lesser known basil species pick up Garden Trail’s custom basil blend and plant your own! As for now, let’s just look at information pertaining to the qualities of basic sweet basil. | | |  | | | | | | | | | | | | | | | | | | |  Garlic | | The absolutely best garlic is fresh from the ground (known as wet garlic). This garlic is sweeter, less pungent and far more digestible than dried garlic. So make sure you use some cloves as soon as possible. The majority though should be be washed and dried and then placed in a warm dry place in the garden (bring indoors if rain threatens) to dry out - these bulbs should keep in good condition for 3 months or more. Garlic was originally a native plant of many thousands of years ago. Evidence of it has been found in caves inhabited more than 10,000 years ago. Medicinal prescriptions were found chiseled into a clay Sumerian tablet that was more than 3,000 years old. Garlic is a key ingredient to a wide variety of recipes, and is quickly becoming regarded as a natural method to prevent heart disease and cancer - it is after all the second oldest medicine in the world. Growing garlic is well-suited to both the first time gardener and the more experienced - given the correct soil and planting time, common garlic is relatively maintenance free, yet some of the more unusual varieties provide a challenge. | | | | | | |  Lavender | | Lavender French Lavendula multifida. Lacy, deeply cut, blue-green foliage with prolific spikes of purplish-blue flowers in summer. This plant's pungeant fragrance is used in sachets, soaps and massage oil. The leaves and flowers can both be used in stews, to flavor jams, ice creams and vinegars. Plant in the herb garden and ocntainers in very well drained soils.
Lavender Munstead "Muinstead Strain" Lavandula angustifolia This beautifully scented, butterfly attracting herb has gray-green foliage and masses of edible lavender flowers in July through September. The oil from the flowers is used in perfumes and toiletries or dried and used in linen sachets. Plant in containers, garden beds and borders in average well-drained soil. Remove old flowers for continuous bloom. | | | | | | | | | | |  Mint | | Mint herb Description :
Japanese Mint (Mentha Arvensis) is a perennial herb with creeping root stalk and an erect stem, 1-2 quadrangulate branched with short dense hair. Leaves are 2.5 - 5cm long, oblong-ovate. Flowers are in auxiliary whorls, none at the top. Mint herb rises to a height of 0.4-0.8 mtr. Branching freely, flowers appearing in May-June and again in September-November under cultivation. Pepper Mint (Mentha piperita), Bergamot Mint (Mentha citrata) and Spear Mint (Mentha Spicata) are also commercially cultivated though on a lesser scale. These species are morphologically variant to that of Japanese Mint. Mint herb Uses :
Mint herb is used for flavouring meat, fish, sauces, soups, stews, vinegar, tea, tobacco and cordials. The mint herb oil is used for the production of natural menthol, dementhalised oil is for flavouring mouth washes, tooth paste and pharmaceutical preparations. In medicine,mint herb is used for stomach disorders,rheumatism,ointments for headaches,cough drops, inhalationsc. The mint herb oil and driedmint herb plants are antiseptic, carminative, refrigerant, stimulant and diuretic. | | | | | | | | | | | | | | | | | | | | |  Stevia | | A tiny herb, just about three feet in height, now brings a new ray of hope for diabetics, as it is said to be a major source of bio-sweetener for the rapidly growing food market. The herb, ‘Stevia’, better known as the honey plant, is a native of Paraguay, and has the potential to develop as a major source of bio-sweetener in the market, but, despite the potential of the herb, it is yet to be exploited for commercial use. Since ages, Stevia leaves have been used by Guarani Indians in Paraguay as a soothing tonic for stomach ailments and as a healing concentrate when cooked in water. Stevia is cultivated in several parts of Karnataka including, Bangalore, Chitradurga, Kolar, Tumkur, Chikmagalur, Dharwad, Davanagere, and Bellary, due to favorable climatic conditions in these places. Being a good sugar substitute, Stevia is good for those on a diet-plan. It is a zero-calorie sweetener and is carbohydrate-free regulates blood sugar levels, and hence is considered ideal for diabetics. Apart from this, it stimulates the release of insulin and regulates the response to glucose, particularly, in cases of type 2 diabetes and hence, is considered to be a far healthier option than other artificial sweeteners. | | | | | | | | | |  Sweet Marjoram | | Sweet marjoram: Oval gray green leaves on 1- to 2-foot-tall plants. Milder and more floral than oregano. Perennial in zones 8-24; annual elsewhere. Sweet Marjoram will grow well in any fertile, well-drained and loamy garden soil. Since the seed is very small, it is best sown in flats in the greenhouse and the seedlings transplanted outside after all danger of frost has passed. Wild Marjoram is thought to smell more like thyme but will grow well even in poor soil. Although it's leaves are used to flavor some dishes, most chefs do not consider Wild Marjoram as useful as Sweet Marjoram in the kitchen. Wild Marjoram is easily started by seed or root division. | | | | | | | | | | | | | |
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