Herbs M - R

Mixed herbs is a traditional mixture of dried herbs, used for seasoning savoury dishes which do not require individual herbs, e.g. soups and casseroles. European and Mediterranean dishes benefit most from this convenient blend. Sprinkle mixed herbs into Bolognese and other pasta sauces, comforting meat dishes such as meat loaf and cottage pie, or the sauce for a chicken casserole or chicken and mushroom pie. It works well with vegetables such as tomatoes, peppers and aubergine. Mixed herbs can also be used to flavour omelettes and cheese dishes.

During the Middle Ages, besides culinary use, powdered mint leaves were used to whiten the teeth. Use in teas, beverages, jellies, syrups, ice creams, confections, and lamb dishes. Mint is used in Afghanistani, Egyptian, Indian, and Mid-Eastern cuisines and spice blends such as chat masola, mint sauce, and green Thai curry. Mint was used by the ancient Assyrians in rituals to their fire god. The ancient Hebrews scattered mint leaves on the synagogue floor so that each footstep would produce a fragrant whiff. Spearmint was used by the ancient Greeks and Romans as a flavouring herb, culinary condiment, and in perfumes and bath scents. Mint was named by the Greeks after the mythical character, Menthe.

Oregano is the dried leaves of the herbs Origanum spp or Lippia spp (Mexican). Both varieties have traditionally been harvested in the "wild." The Mediterranean variety is closely related to Marjoram and is very similar in physical appearance. "Oregano" means Marjoram in Spanish, and although sometimes referred to as "Wild Marjoram" it is a different herb. Mediterranean Oregano, which gained its popularity after the troops returned from WWII, is found in much of Italian cuisine: pizza, spaghetti sauces, and other tomato-based sauces. Mexican Oregano is found in chilli powders and adds flavour to chilli con carne and other Mexican dishes.

Parsley is the dried leaves of the hardy biennial herb Petroselinum crispum (family Umbelliferae). This is probably the most well known and used herb in the England, used extensively in garnishing foods as well as for flavouring of sauces, stews and stocks. Curly leaf Parsley is best known for garnishing, while flat leaf or Italian Parsley is used in bouquets garni and other flavouring applications. Parsley adds colour, and thus visual appeal, to many foods. It is used in egg dishes, soups, stews, stocks, and with other herbs to bring out their flavour. Parsley is popular in Middle Eastern cuisine and the spice blends of fines herbes, bouquet garni, and pestos.

In ancient Greece, Rosemary was recognized for its alleged ability to strengthen the brain and memory. Greek students would braid Rosemary into their hair to help them with their exams. Also known as the herb of remembrance, it was placed on the graves of English heroes. Rosemary is indeed a versatile, aromatic herb. It's used in a wide variety of dishes, including fruit salads, soups, vegetables, meats (especially lamb), fish, eggs, stuffing's, dressings and even desserts. It is also used to scent cosmetics and perfumes, in insect repellents, and has medicinal uses. You'll find rosemary a delightful herb in both savoury and sweet dishes.