Spices IV

Lemon Verbena

A plant native to South America, west of the Andes mountain range. It was brought to Europe by both the Spanish and Portuguese in the 1600's.

This is another spice that is used both for food and as an important medicine.

In bloom it has tiny purple or white flowers and is cultivated mainly for its oil. But the leaves give off a strong lemon scent and are picked, dried and used to make a lemon flavored tea. The dried leaves are also used as a rub on fish and Chicken prior to roasting or frying and also for flavoring Salads. The oil is used in Jellies and desserts such as lemon pudding.

In Medicine, the oil, a strong anti-oxidant, is used extensively in research involving many areas of the body and especially the Lymph system.

Because this is a food Blog I won't go into detail on all of the medical uses but for the sake of knowledge of the spice, the tea is used to ease muscle cramping, spasms and Stomach pains, lowering fever and for women, menstrual cramping.

Lemon Grass
This spice is interesting but has limited use as a food source or enhancer. The leaves are used primarily as a tea that has its own unique sweetness, is mild and neither tart nor sour. and as with the lemon verbena, the dried and chopped fine leaves are used as a rub on Chicken prior to roasting.

But the real use for this spice is in Medicine and I note this due to the fact that it is used for HIV patients, and for this one that helps make other foods: The Beekeepers use it to attract bees to swarm and they can then hive the swarms and gather the honey. Not bad.

And for horse lovers use of the oil and leaves is used to repel horse and stable flies.

Oil making for these plants is pretty much the same and since I've used it in describing plant use I figure I should give you a glimpse of how the oil is produced:

It is extracted by boiling and distilling, i.e. the water containing the leaves, stems, and seeds is boiled off by distilling and the oil is what is left behind. The process is more involved but this is the general idea and I'm sure you get the point. But all in all a very interesting plant.

Marjoram
A spice that is so similar to Oregano, it is sometimes called "Wild Oregano".

It doesn't do well in cold climates and so is mainly found in Southern Europe, primarily Turkey and Cyprus.
It's uses are in flavoring for Soups, Sauces, Salads and in Dressings. A pinch at a time and then taste till it suits the palate.                                   

Mint
Mint is the common name given to the Mentha family of spices. And as the name suggests it has uses in both food and Medicine.
The species though, has up to 25 different types and all are grouped under the name Mint. They are found on every Continent except Antarctica and they grow year round. The species is so hardy and aggressive that in some areas they are considered weeds or at the very least, annoying. Found near lakes, rivers and creeks and ponds.

The most common usage is in the making of candies, desserts, chewing gum and of course in liquors. The Mint Julep comes to mind; also Crème de Menthe.

The leaves when dried are used in making Tea.

Medicinally, Mint is used in treating Stomach ailments and research is ongoing for the treatment of Irritable Bowel Syndrome.

It is also used in toothpaste, mouthwash and as a pesticide used to kill hornets and wasps, ants and cockroaches.

Mustard

The mustard is part of the Brassica family of plants that include Cabbage, Cauliflower, Kale, Broccoli and, of course, Mustard.

White Mustard: Here is a confusion of definitions: the White mustard plant is defined as being from the Sinapis family of plants. But Another definition I ran across defines it as a Mustard, but Mustard is from the Brassica family. Go figure. Suffice to say about this plant is that it's primary use was in making a Mustard plaster (a mix of flour, water and the ground fine seeds of white mustard and then applied, as in plaster on a wall, to the Back and Chest of a person to treat ailments of the upper Torso of the body. The plaster was left on until it began to sting the person and then removed. It was a remedy used for Centuries, right up to the inventions of modern medicine.

Primary uses for the plant as a whole

When we hear the word, Mustard, the first thing that comes to mind is that yellow stuff in the jar or the yellow squeeze bottle found in restaurants, movie theatres that serve hot dogs and of course the hot dog stand and in Deli's.

But Mustard of that usage are made from the seeds of the plant, dried and ground superfine.
But the leaves and stems of the plant are also as popular as a food source.

In our Southern states mustard greens are considered "Soul Food" As are collard greens, a variety of Kale, and "mixed greens" would be leaves and stems from these plants and also from Broccoli.

In Asia this combination is stir fried.

Our Southern Brethren would be surprised to learn that Mustard Greens served with roasted Pork and steamed Rice originated in India; Darjeeling probably. But both the Chinese and Japanese use the greens as a pickled condiment. While in Canton, braised leaves and stems add a spicy taste to the dish.

This spice is high in Vitamins and minerals. Vitamin A, C and K are prominent with Calcium, Magnesium, and Iron being the prominent minerals.

During the 1st World War Mustard was mixed with Sulphur to create  the dreaded mustard gas.

Adolph Hitler, then a corporal in the German Army was blinded by that gas. The blindness was in his case temporary, probably due to the Body's natural reaction to anything harmful introduced to the eye caused heavy tearing with the purpose of cleansing the eye.

One wonders how history may have been different had his blindness been permanent.

The best thing about Mustard, aside from its many uses, is that you can buy it at your local Supermarket and get jars of it ranging from very hot to very mild and everything in between. We love it.

Dad