Herbs—history and use

Press, Volume CX, Issue 32459, 20 November 1970, Page 6

Herbs—history and use

The growing and use of herbs was a very old subject, said Mrs P. G. F. Hill, of the Canterbury, Herb Society, in a talk to the Christchurch branch of the Association of Home Science Alumnae.

M. Hill, who is well known for the cultivation of herbs in Christchurch, told the association of the historical uses of some herbs. “What we count as herbs are plants that can be used for seasoning or in salads and those used for medicinal purposes. “The Romans brought various herbs to Britain, and after the Norman Conquest the chief source of medicinal remedies was herbs from monastery gardens,” said Mrs Hill. After the fall of the monasteries, the growing of herbs was taken over by the lady of the manor. CONCOCTIONS “The lady of the manor was meant to be well versed in herb lore, and able to make medicinal concoctions, various conserves, syrups, and lotions,” she said. Angelica, with a shiny green leaf, was useful only for floral work. The culinary one (which she displayed) had a fleshy stem which should be cut when it was only 12 inches high she said. “It’s very nice to cook a few stems with rhubarb,” said Mrs Hill.

Mrs Hili handed around some of the more common herbs and explained their uses.

Lemon balm, a popular herb, was good in salads and a number of other dishes. “But it loses its lemon taste when cooked,” she said, “so just chop it up and sprinkle over the cooked food.” Basil was particularly tasty with tomatoes and marrow, but it had to be used with discretion because it seemed to become stronger as cooked, she said. “My mother used to put the leaf from the laurel in blancmange, but it contained acid,” she said. Holding up a sprig, she said: "This laurel is the true bay, used in soups, milk puddings, and I add a leaf to roast beef.” Both winter cress and lovage were a tasty addition to cheese sandwiches. The latter also, with a strong celery

flavour, was useful in poultry stuffing mixes, and the seeds were pleasant in custards, said Mrs Hill. MARJORAM Three varieties of marjoram were shown, but the common one was the knotted variety which was used “in all sorts of things.” French marjoram was very mild, and could be used quite lavishly, she said. Beans had a very pleasant flavour when cooked with a winter savory, said Mrs Hill. "It should also be in a good herb mixture,” she said. Tarragon, very useful in fine herb mixtures, gave a distinct flavour if some of its leaves were steeped in white vinegar. “Use a few leaves of it when you are cooking chicken,” said Mrs Hill. Some herbs that were particularly tasty in salads, apart from the common ones, were bergamot, thyme and lemon thyme, bumet, and Chinese chives. HERBAL TEAS For herbal teas Mrs Hill recommended lemon balm (also as an additive to ordinary tea) french marjoram, and sweet bay, the variety with red flowers. “Take a handful of leaves

and infuse them in water,” she said, “don’t let the tea stand too long, and then serve it rather sweet, with liquid honey as the sweetener. “The time to dry herbs is when they are first coming into flower. Then they contain the maximum of oils. A good place is the airing cupboard at a temperature of about 70 degrees.” Herbs. properly dried, should be the same colour as the fresh ones, she said, and advised against drying them in the sun.

Although it varied a little according to the herb, about one tablespoon full of fresh herbs were equivalent to half a teaspoon of dried herbs.

“For herbs that are not very finely ground (most commercial types), about one teaspoon equalled a tablespoon of the dried variety,” Mrs Hill said.

Bouquet garni and fine herb mixtures were really a matter of taste, said Mrs Hili, but she did suggest a combination of herbs for a bouquet garni. It was: two sprigs of parsley, one of thyme, half a bayleaf and! one of marjoram.