Carolyn's Daily Posts: 2011

March 12, 2011

Herbs and Spices Defined



     As I type this post I am sipping on water infused with peppermint and lemon mint leaves; ginger; a drop of vanilla; pieces of the rind of lemon and lime, and a dash of cinnamon. No calories. Just flavored water. And my goal is to drink as much water a day as possible, up to half a gallon. The infusion of herbs and spices makes the water more flavorful and palatable. The dash of lemon enhances the flavor of the herbs.

     Although I purchased the ginger, vanilla, lemon, lime, and cinnamon, I felt pleased that I could step outside my kitchen door and cut the mints that enhance my water.

     That’s one use that herbs and spices have had since antiquity. They have also been used to enliven wines; preserve food; make perfumes and incense; make ointments and medicines; embalm; make love potions, and make holy anointing oils

     Herbs are fragrant plants of which the leaves, stems, flowers, and roots are used to flavor food. The plants are more or less soft and succulent, mostly grown from seeds, and not developing woody-persistent tissue.

     Spices are the dried parts of aromatic plants, usually tropical, and include seeds, flowers, leaves, roots, and bark.

     Herbs, used fresh, have better flavoring. The spices are more pungent, and used for preserving food, aiding digestion, and acting as a medicine.

     As Hippocrates said: Let food be your medicine, and medicine be your food.




Pipsissewa a.k.a. Wintergreen

Rosemary: The Herb


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