The Culinary Arts

Almost all foods are of plant or animal origin, although there are some exceptions. Foods not coming from animal or plant sources include various edible fungi, including mushrooms. Fungi and ambient bacteria are used in the preparation of fermented and pickled foods such as leavened bread, wine, beer, cheese, pickles, and yogurt. Many cultures eat seaweed, which is a protist, or blue-green algae (cyanobacteria) such as Spirulina. Additionally, salt is often eaten as a flavoring or preservative, and baking soda is used in food preparation. Both of these are inorganic substances, as is water, an important part of human diet.

Plants

A variety of foods from plant sources

Many plants or plant parts are eaten as food. There are around 2,000 plant species which are cultivated for food, and many have several distinct cultivars. Plant-based foods can be classified as with the nutrients necessary for the plant’s initial growth. Because of this, seeds are often packed with energy, and are good sources of food for animals, including humans. In fact, the majority of all foods consumed by human beings are seeds. These include cereals (such as maize, wheat, and rice), legumes (such as beans, peas, and lentils), and nuts. Oilseeds are often pressed to produce rich oils, including sunflower, rape (including canola oil), and sesame. One of the earliest food recipes made from ground chickpeas is called hummus, which can be traced back to the Ancient Egypt times.

Fruits are the ripened extensions of plants, including the seeds within. Fruits are made attractive to animals so that animals will eat the fruits and excrete the seeds over long distances. Fruits, therefore, make up a significant part of the diets of most cultures. Some fruits, such as pumpkin and eggplant, are eaten as vegetables. (For more information, see list of fruits.)

Vegetables are a second type of plant matter eaten as food. These include root vegetables (such as potatoes and carrots), leaf vegetables (such as spinach and lettuce), stem vegetables (such as bamboo shoots and asparagus), and inflorescence vegetables (such as globe artichokes and broccoli). Many herbs and spices are highly-flavorful vegetables.

Animals

Various raw meats

Main article: Animal source foods

Animals can be used as food either directly, or indirectly by the products they produce. Meat is an example of a direct product taken from an animal, which comes from either muscle systems or from organs. Food products produced by animals include milk produced by mammals, which in many cultures is drunk or processed into dairy products such as cheese or butter. In addition birds and other animals lay eggs, which are often eaten, and bees produce honey, a popular sweetener in many cultures. Some cultures consume blood, some in the form of blood sausage, as a thickener for sauces, a cured salted form for times of food scarcity, and others use blood in stews such as civet.

Wikipedia, free encyclopedia

Folklore often depicts the magical powers of herbs. But good cooks the world over have discovered another kind of power in the subtle flavors and aromas of herbs. If you grow and dry your own herbs, you will always have a fresh, inexpensive supply close at hand for making delicious foods.

Herbs do not add calories or nutritional value to foods, but they do add flavor. So if you want to cut down on calories, you can use herbs and spices to give zest to familiar, low-calorie foods. For someone on a salt-free diet, herbs can enhance the flavor of otherwise tasteless foods. A pinch of rosemary, for example, dropped into the water that potatoes or rice are boiled in will give a delightful taste to these vegetables.

SELECTION

You can grow and dry a wide variety of herbs. Some that are especially popular are thyme, tarragon, rosemary, mint, sage, sweet basil, bay leaf, parsley, marjoram, savory, oregano, chervil, chives, and dill. The foliage of these plants is attractive, and they give off a soft, pleasant fragrance. If you plant your herb garden near the kitchen, you can enjoy the plants and harvest the leaves easily as they reach the peak of quality. Young, tender leaves are more flavorful and aromatic than older leaves.

PREPARATION

Cut the stalks when the leaves are mature or the plants have just started to bloom. Use only the tender, leafy tops and flower clusters. Discard the leaves below 6 inches from the top of the stalk. They are not as pungent as the top leaves. Remove any dead or discolored leaves. Rinse with cold water to wash off dust and dirt. Blot off excess moisture with paper towelling. When drying dill, harvest the plant as soon as the seeds are ripe.

DRYING METHODS

Air

For air drying, tie six to eight stems together in a small bunch. Then tie a large brown paper bag around the bunch to protect the herbs from the light. Be sure the leaves do not touch the sides; otherwise, they may stick to the bag and not dry properly. Make several holes in the bag for ventilation. Hang it in a warm, dry, airy room or attic. Herbs will dry in 1 to 2 weeks.

If you like, you can remove the leaves from the stems before drying. Place the leaves on a tray in a warm, dry, airy place away from direct sunlight For best results, use a doth-covered rack or an open mesh screen. Turn or stir the leaves occasionally to assure even drying. Herbs should not be sun dried because light destroys the natural aroma. A poor-quality product will result if the herbs are exposed to direct sunlight.

Oven

For oven drying, place clean, fresh leaves in a single layer on racks. There should be at least 1 inches around the racks and between them so that the air can circulate freely. You can use blocks of wood to separate the trays. Set the oven on the very lowest setting and dry the herbs slowly. Keep the oven door propped open slightly for ventilation and to control the heat. Drying will be complete in 2 to 4 hours.

Microwave Oven

If you have a microwave oven, you can use it for drying herbs. Place the herbs between paper towels and set them on the rack. Close the door and turn the oven on a medium setting for 2 to 3 minutes. Then check for dryness; the leaves should feel brittle and should crumble easily. If they are not done, turn the oven on for 30 seconds longer. Although this process actually cooks the herbs, the end product is just about the same.

STORING

When the leaves are dry, shake them from the stems and discard the stems. Crush the leaves if desired. But keep in mind that whole herbs retain their flavor longer than crushed or ground herbs. Store dried herbs in small airtight containers away from the light. Containers such as metal cans or tinted glass that exclude light are best.

If stored in a cool, dry, dark place, whole dried herbs retain their flavor and aroma up to one year. A warm storage area may hasten the loss of flavor. A damp environment encourages caking, color change, and infestation. Close the containers tightly after each use so that the volatile oils are not lost.

Do not use old herbs. If you aren’t sure an herb is fresh, rub a bit of it between your palms and breathe in the aroma. If there is little or no aroma, replace the herb with a fresh supply.

USING

To release the full flavor, cut or chop the dried leaves into fine bits before adding to food. Or crush the leaves by rubbing them between your palms or by grinding them with a mortar and pestle. For the best results, add herbs to the liquid in the recipe.

Keep seasoning blends subtle. When combining herbs, use one having a pronounced flavor with two to four others having a less pronounced flavor. All of the herbs in the following famous combinations can be grown and dried at home:

• bouquet garni, bunches of herbs and sometimes spices tied together or put into a cheesecloth bag. The usual combination is celery leaves, onion, parsley, and thyme. The combination varies for different dishes.
• fines herbes, a mixture of three or more herbs. Combinations used are (1) chervil, chives, and parsley; or (2) basil, sage, and savory.

The amount to use depends on your taste preferences, the piquancy of each herb, and the effect it has on different foods. If you do not have a recipe, start with 1/4 teaspoon of herb per pound of meat or pint of sauce, and increase as desired. If the recipe calls for fresh herbs, you can substitute dried herbs. Use a fourth of the recommended amount, for example, 1/4 teaspoon of dried herb instead of I teaspoon of fresh. Avoid using the same herbs in several dishes to be served at the same meal.

The flavor of an herb will be at its best if you add it to the recipe at the proper time. Add herbs as follows:

• to soups and stews during the last half hour of cooking. The delicate flavor and aroma of herbs can be lost by overcooking.
• to uncooked foods such as tomato juice cocktail 3 to 4 hours before serving, or even overnight, to release the full flavor of the herb.
• to quickly cooked dishes or sauces as soon as you begin cooking the food. To draw out more flavor, barely moisten herbs with a little lemon juice, water, cooking oil, or other liquid suitable for the food you are preparing, and let stand for 10 minutes or more before using.

Herbs may be used to flavor vinegar, mustard, and butter. Choose your favorite herbs to add variety to these everyday ingredients, following the recommended steps.

Use whole spices and herbs for beverages and pickles. Leaving whole spices in pickles can cause unsightly darkening. Tie herbs and whole spices in a small square of cheesecloth so that they can be removed easily before serving. This will also prevent seasoning specks in the finished product. The same method can be used when whole spices and herbs are added to other foods.

Use in tomato and egg dishes, stews, vegetables, meats, soups, and salads. Add a touch to hamburgers, noodles, and salad dressings.	Drop a few leaves into stewing chicken, fish chowder, tomato soup, and corn chowder. Remove the leaves before serving.	Essential in poultry seasoning. Use with onion for stuffing pork, duck, and goose. Rub powdered feaves on pork loin and ham.
Add a pinch to poulfry, meats, egg dishes, poultry stuffings, soups, potato salad, creamed potatoes, and green beans.	Use as a substitute for onion. Sprinkle as a garnish over vegetables, baked potatoes, meats, and soups.	Attractive as a garnish with soups, vegetable safads, meats, and poultry. Good as a seasoning with almost any vegetable or meat dish.
Delicious in pizzas or other Italian dishes, chili, meat loaf, veal dressings, and bean, tomato, or lentil soups. Gives a flair to sour cream served over sliced tomatoes.	Blend with parsley and butter, and spread on chicken breasts and thighs when roasting. Add tparingly to creamed soups, poultry, stews, and sauces.	Usually blended with other herbs. Leaves can be used with meat, poultry stuffing, gravies, soups, egg ond cheese dishes, vegetables, and seafood.

University of Illinois at Urbana-Champaign

College of Agriculture

Cooperative Extension Service

Circular 1227