Which herbs and spices?

Much of the herbs and spices we use today in the US were traditionally used by countries around the Mediterranean basin.

Since Northern America derived its cooking style from European cuisine, it makes sense that the herbs and spices from Southern European countries bordering the Mediterranean would dominate recipes used in the US.  The Mediterranean is home to approximately 21 countries each with unique cuisines noted by their specific blend of herbs and spices.  What unifies them are three basic food ingredients – olive oil, wheat, and grapes.  Plenty of vegetables, seafood, nuts, and wine are also typically consumed. The Mediterranean diet is one of the most recommended therapies to preserve or improve health because it decreases inflammation and oxidative stress.  The extensive use of herbs and spices contributes to the health benefits of this diet.

Herbs and spices used in Mediterranean cuisine are mostly from the mint or Lamiaceae family.  Mint family herbs and spices are aromatic, have square stems with simple leaves and blue to purple flowers.  Ancient people used them for culinary, aromatherapy, and medicinal purposes.  Nearly half of common kitchen herbs and spices are from the mint family. Mint family herbs/spices are important for pollinators such as honeybees who use the pollen from the flowers for plant reproduction and honey production.  Many herbs/spices from the mint family are important medicinal ingredients used to cure conditions such as indigestion, headaches, and insomnia. Each herb/spice has a unique phytochemistry and is worthy of a separate post on each one.

Meanwhile, you can do your own exploration of herbs and spices.  Mix a small amount of any that interest you with a tablespoon of unsalted butter, margarine, or cream cheese and let it marinate overnight.  Enjoy its flavor on a plain, salt-less cracker, so you can get an idea how you could use it in your recipes.  Keep your herbs and spices in a cool, dry place and in air-tight containers to protect the volatile compounds which give it flavor. 

Next up, Rosemary, my favorite herb.