• Last updated 2/16/10 by dbirkle

Nutmeg is the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas, or Spice Islands, of Indonesia. Nutmeg has a distinctive, pungent fragrance and a warm, slightly sweet taste; it is used to flavor many kinds of baked goods, confections, puddings, meats, sausages, sauces, vegetables, and beverages such as eggnog. Grated nutmeg has been used as a sachet; the Romans used it as incense. Around 1600 it became important as an expensive commercial spice of the Western world. It was the subject of Dutch plots to keep prices high, and of... read more

• Last updated 2/16/10 by hbrody

No doubt about it. The rather bland looking lemon verbena, Aloysia triphylla, is not going to be stage center in those herb gardens where esthetics play a strong role, but the wise cook will most assuredly find a place for this homely child; it can work wonders as a flavor enhancer in dishes from desserts to entrees - even in iced drinks. Referred to as "a member of a select group of olfactory ambushers" by a well-known herbalist, one need only smell the scented leaf to understand its culinary value. And yet this exotic herb is seldom seen in recipe books. Considered a... read more

• Last updated 2/16/10 by hbrody

Have you ever noticed that California fruit trees seem to be among the most fertile in the country? Artificial insemination. That's the answer. Dust pollen on the trees, the bees do their thing, and crop sizes increase. Sugar Ranch in Visalia, CA owned by Rebb Firman is one of a handful of agricultural producers of pollen, and he can become downright lyrical about a trade that traces back to his grandmother's inspired efforts. It is believed that she was the world's first collector of pollen to be sold to farmers for agricultural purposes. Undoubtedly, that doting... read more

• Last updated 2/16/10 by hbrody

Garden designers relish chives. The straight tubular leaves offer a pleasing distraction from the more commonly seen flat-shaped garden foliage. To cooks, this member of the allium family is more than a pleasing distraction. It represents the linchpin in summer's seasoning repertoire. Its light onion flavor is milder than cousins onion and garlic. Uncooked, it is sweeter than cousins leeks, scallions, and shallots. Its clover-like lavender blooms stand up well in herbal bouquets and stand out in salads. And for those who are indifferent to culinary delights, organic... read more

• Last updated 2/16/10 by dbirkle

Also called LAUREL LEAF, leaf of the sweet bay tree, Laurus nobilis, an evergreen of the family Lauraceae, indigenous to countries bordering the Mediterranean. They have a woody, astringent flavor with a pleasant, slightly minty aroma. Bay leaves are imported primarily from Turkey. A popular spice used in pickling and marinating and to flavour stews, stuffings, and fish, bay leaves are delicately fragrant but have a bitter taste. They contain approximately 2 percent essential oil, the principal component of which is cineole. The smooth and lustrous dried bay leaves are... read more

• Last updated 2/16/10 by hbrody

Perhaps no greater challenge confronts a chef addressing a skeptical audience than tempting the assembled to venture beyond their comfortable old reliable dishes - the kind they had been spoon-fed by mothers or grandmothers - and boldly delve into the new, the exotic, the untasted. A tomatillo, tomato, and spice salsa instead of the more familiar herb butter on a simple piece of broiled fish appeals to the curious looking for a new dimension to fish; hot red pepper preserves on a soft piece of brie offers a contrast in texture, color, and taste and , for dessert, vanilla... read more

• Last updated 2/16/10 by dbirkle

Rosemary (Rosmarinus officinalis) is a small perennial evergreen shrub of the mint family (Laminaceae, or Labiatae) whose leaves are used to flavor foods. Rosemary leaves have a tealike fragrance and a pungent, slightly bitter taste. They are generally used sparingly, dried or fresh, to season foods such as lamb, duck, chicken, sausages, seafood, stuffings, stews, soups, potatoes, tomatoes, turnips, other vegetables, and beverages. Whole sprigs are removed before food is served because of their powerful taste. Rosemary has been used extensively since 500 b.c. In... read more