Spices

Herbs and Spices 4 – Ginger. Hedichium Ginger Lily – Growing and Cooking 2018

Chris December 7, 2018 Cooking, Recipes, Rhizomes, Spices flowers, Ginger, herbs, propagation, Recipe, rhizomes, Tips

Little is known about how ginger first came to be cultivated. Historians write that the plant did not exist in its current form, but was bred by humans. These days, most ginger comes from Asia. India produces the largest quantity, followed by China and Indonesia. Zingiber Officinalis is a tropical plant which grows in shaded swamps so in the UK it needs help to get started.

Ginger is easy to propagate using a piece of fresh root ginger, the rhizome of the plant. Choose the freshest piece you can with visible eyes. They are the small yellow tips from which the shoots sprout. The roots are like a hand with fingers of rhizome that can be separated by breaking into pieces. Place each piece in a pot of compost with the eyes just level with the surface and water in well. Enclose the pot in a clear plastic bag and place in a sunny spot indoors at about 20C. In a few weeks you will start to notice green tips. This is best done in the Spring. Kept in a light, warm room your ginger will become a pretty houseplant and start producing harvests after six to eight months.

Ginger plants love light and warmth but they can do just as well in strong sunlight. Avoid cold, wind or drafts at all costs. The growing tips at the end of each finger of the rhizome will sprout quickly. Long, slim leaves will grow from the end and look like sprouting grass. Potting on is essential as within eight to ten months the ginger plant will be fully grown.

Garden care: Plant the rhizomes into pots using a good soil based compost. The rhizome should be placed horizontally just below the surface of the soil with the small reddish coloured buds facing upwards. Water well and then grow on under glass until all risk of frost has passed. Alternatively, store the rhizomes in a cool, frost-free place until they can be planted straight out in the garden. Keep well watered during the summer but dry during winter. The rhizomes should be covered in the Autumn with a deep, dry mulch, or brought inside and kept in a frost free spot until the Spring when they can be planted outside again. (info from Crocus.com)

Ginger is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudo stems about a meter tall bearing narrow leaf blades. The inflorescences bear pale yellow with purple flowers and arise directly from the rhizome on separate shoots. Ginger is in the family Zingiberaceae to which also belong turmeric, cardamom, and galangal. Ginger originated in the tropical rainforests from the Indian subcontinent to Southern Asia where ginger plants show considerable genetic variation. As one of the first spices exported from the Orient, ginger arrived in Europe during the spice trade, and was used by ancient Greeks and Romans.

Ginger root has been used medicinally in Asian, Indian and Arabic herbal traditions for thousands of years. It is still used in Traditional Chinese Medicine as an aid to digestion and to calm upset stomachs. Its warm, spicy aroma has been believed to awaken vitality and in many ancient cultures it was used as an aphrodisiac.

Ginger is the perfect way to spice up your cooking. The intensity of the flavour varies according to when the ginger is harvested. The older the plant, the hotter the root will taste. Young ginger roots are softer and more succulent and have a milder flavour. These young tubers can be eaten fresh or preserved in vinegar, sugary water or sherry. Young ginger is also perfectly suited for making ginger tea. Just add sugar and lemon to taste.

Fresh ginger can be used finely chopped, grated, crushed to give a ginger juice, or simply sliced. In South-East Asia and the Indian subcontinent, fresh ginger is frequently added to curry pastes and it is often cooked with fish dishes in China. In Europe, dried ginger is more frequently used in baking, as in the classic parkin of northern England.

Another wonderful use for ginger is Ginger Beer. I remember my mother often had some of this on the go in out little kitchen. She made it in the traditional way fermenting it with yeast but below is a cheat recipe.

Ginger Beer Cheat Recipe.

Ingredients

2 lemons, juiced and zested
½ tbsp. clear honey
150g root ginger, peeled and grated
115g caster sugar
1½ litres soda water

Method

In a large jug, mix the juice and grated lemon zest with the honey, grated ginger and caster sugar.
Pour in 150ml soda water and leave to infuse for 10 minutes.
Top up with the remaining soda water.
Using a fine sieve or piece of muslin, strain the mixture into another large jug, discarding the zest and ginger pulp.
Chill in the fridge for at least an hour before serving with ice.

Ginger is used in many forms. Whole fresh roots, Dried roots, powdered, preserved, crystallised and pickled.

Whole fresh roots. These provide the freshest taste.
Dried roots.
Powdered ginger. This is ground dried root
Preserved or stem ginger. Fresh young roots are peeled, sliced and cooked in heavy sugar syrup.
Crystallised ginger. This is also cooked in sugar syrup, air dried and rolled in sugar.
Pickled ginger. The root is sliced paper thin and pickled in vinegar.

Ginger tea is good to drink when you feel a cold coming on. It is a diaphoretic, meaning that it will warm you from the inside and promote perspiration. Use it when you just want to warm up. Steep 20-40g of fresh, sliced ginger in a cup of hot water. Add a slice of lemon or a drop of honey if you fancy. This is great for lifting your mood. Packed with antioxidants, it has a whole range of health benefits so is the perfect Winter warmer.

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Herbs and Spices 3 – Cumin – Cuminum Cyminum

Chris February 24, 2018 Cooking, Garden, Herbs, Spices Cumin, herbs, seeds, Seekay, spice

This morning the postman bought me a parcel of twelve packets of seeds, ordered from my favourite supplier of the moment, Seekay. Amongst them was a packet of Cumin seeds. Another new spice to me and one I intend to learn how to grow and cook with. This is number three of my posts about herbs and spices. I am sowing a few of these this month in moist compost and sealing in a polythene bag. Germination should take up to 14 days. These seeds went in on 24th February and today, 10th March, after 14 days, six very spindly seedling are through. I have moved them on to the window ledge but think they may need more light than nature is giving to us at the moment.

Sow the seeds in April – May where they are to flower or indoors from February. For Apr / May sowings sow the seed where they are to flower 10 mm deep. Keep the soil moist but not waterlogged. Germination should occur within 10 -14 days. Thin out once the plants are large enough to handle. Harvest the seeds after flowering. Seekay

Number 3 – Cumin

Cumin is an aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm, flavoursome and slightly bitter spice derives from the seed of the Cumin plant and is traditionally added to curries, Mexican dishes and Moroccan lamb dishes. White cumin seeds are the most commonly available variety whilst black cumin seeds are slightly smaller and sweeter in flavour. The aromatic seeds are the part of the plant that is utilised. Cumin seeds are brown, oblong-shaped and are ground to make cumin powder. Seeds may be used both whole and ground.

Every time spices are added to a dish they boost nutritional content without adding calories. Cumin is appreciated not only for its versatility but also because of its many health benefits. Thought to be the second most popular spice next to black pepper, cumin is harvested from an herbaceous member of the Apiaceae or Umbelliferae family, which includes parsley and fennel.

Cumin is highly valued in different cuisines. Mexicans, Indians and North Africans love using it to add color and flavor to their dishes. Cumin is also a primary component of curry powder. Cumin adds a nutty and peppery flavor. Cumin seeds strong flavor adds a warm perception on your taste buds, mainly due to the essential oils they contain. Dry frying cumin before grinding it brings out its flavour and softens its very spicy punch. Heat a frying pan, do not add oil, and add cumin seeds and toss until they expel a warm, rich aroma. Leave seeds to cool slightly, then grind and add to curry mixtures, soups and stews.

Cumin’s uses as a culinary spice have been well known ever since the ancient times but there are other uses for it too. Ancient Egyptians used cumin to mummify pharaohs, while in the Bible, it was mentioned that the spice was given to priests as tithes. Cumin even became a symbol of love and fidelity. Guests attending a wedding carried cumin in their pockets while wives sent their soldier husbands off to war with cumin bread.

The most popular use for cumin is as a seasoning or condiment adding a deep flavor to various recipes. This spice is a mainstay in curries and rice dishes. Cumin powder can be used in sauces and soups, rubbed on meats prior to grilling or roasting or for pickling. Cumin seeds are best gently toasted or roasted before adding to dishes. Grind the seeds when you’re ready to use them to keep its fragrance and flavor intact. Remember that ground cumin is spicy and peppery so don’t use excessively. If you have the seeds on hand make your own cumin powder by grinding them with a mortar and pestle.

Sowing the Seeds

Cumin doesn’t transplant well so start the seeds in 7″ deep pots. Using seed compost sow three seeds about 1/4″ deep in each pot. Place each container in a plastic bag to preserve moisture. Cumin seeds need heat to germinate. Check pots daily to aerate them and check soil moisture. Cumin can take 7-14 days to germinate.

After Germination

The moment the seeds sprout they need light. Without enough light the seedlings can become leggy. After removing the pots from the plastic bags place them on a sunny window ledge and rotate them periodically so the seedlings grow upright and don’t have to reach for light. Alternatively suspend a daylight 40 watt bulb about 6″ above the pots. Keep the lamps on for 16 hours a day and move them up as the seedlings grow so they’re always 6 inches above the pots. Thin the seedlings to one strong seedling in each pot and continue growing the plants indoors. If you want to transplant them outside wait until after the frost when the plants are about 2″ tall and the temperature is at least 60 degrees Fahrenheit. Plant 1′ apart in a sunny area of the garden with well-drained, fertile soil. Although cumin is tolerant to drought it benefits from moderate water during dry, hot spells.

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Herbs and Spices 2 – Garlic – Allium Sativum

Chris February 16, 2018 Cooking, Herbs, Spices garlic, herbs

Number Two – Garlic

Technically Garlic is neither a herb nor a spice but is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and Chinese onion. Garlic is native to Central Asia and northeastern Iran and has long been a common seasoning worldwide with a history of several thousand years of human consumption and use. It was used by ancient Egyptians and has been used both as a food flavoring and as a traditional medicine.

There are many varieties and they differ in size, pungency and colour. The most widely used European variety has a white/grey papery skin and pinkish-grey cloves and is grown in southern France. The bulbs found on sale are actually dried though we tend to consider them fresh. Garlic is one of the world’s most valued ingredients, synonymous with so many cuisines that most kitchens would be bare without it. Not only does is have an irresistible flavour, it also has amazing healing powers. Consuming just one clove a day will not only top up your body’s supplies of vital vitamins and minerals, but also help maintain a healthy heart and help the body fight off infection. Well, I’m sold on this popular ingredient and intend to grow and cook with it much more in future. I have found an excellent book called ‘The Goodness Of Garlic’ by Natasha Edwards so I am looking forward to learning more. Natasha Edwards grew up surrounded by garlic on the world renowned garlic farm on the Isle of Wight run by her father, Colin Boswell, and she draws on her own knowledge and experience of cooking, eating and using garlic as a remedy. She is the co-author of The Garlic Farm Cookbook and author of Garlic: The Mighty Bulb. https://www.amazon.co.uk/natasha-edwards-Books

Some varieties of garlic are best planted as sets in autumn to be harvested in early to mid-summer the following year. It’s a crop easy to grow from sets and rising in popularity all the time to use in the kitchen and to grow in vegetable plots. Garlic is propagated by planting cloves or using bulbils. Save some of your crop for planting next season. Propagating garlic using bulbils can be much more effective than planting cloves. There are many more bulbils than cloves, making it easier to build up your planting stock. And since bulbils don’t touch the ground, you have a lower incidence of soil-borne diseases. Plant them just like you would plant cloves

Although the ideal planting time is November you can plant as late as April and at this warmer time of year you could try planting up any spare cloves left over from supermarket bought garlic. Start by dividing the cloves of garlic from the bulb and plant the largest and healthiest. The wild ancestors of modern day garlic would have originated from the mountainous regions of Asia and are programmed to search deeply for water. Fill a deep pot with seed compost. Plant one clove per pot in an upright position no more than 1½ ” below the soil surface. Water well and place outside in a sunny position out of the way of cold winds. From early June onwards begin feeding with a general purpose plant food every two weeks. The garlic should be ready for harvesting any time between August and September depending on weather and variety.Once dried these bulbs should keep in good condition for 3-4 months.

Garlic has many culinary uses. The cloves are separated, peeled and then used whole, chopped or crushed. The easiest way to crush garlic is to place a clove on a board and, using the flat side of a small knife, press down firmly until you have squashed it to a pulp. Sprinkle a little salt on the clove to help the knife grip. Garlic crushers are fine but some say that crushing the garlic this way gives it a bitter taste. The more finely the garlic is crushed the stronger it will taste in the dish but slow oven baking tends to mellow the flavour. By baking the garlic it softens the sharpness of the flavour and brings out it’s sweetness.

You can’t beat the simple flavour of garlic, thyme and salt and pepper on a good quality rib of beef. The juices make a fantastic gravy. Garlic bread is another popular way to use this versatile food.

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Herbs and Spices 1 – Star Anise – Illicium Verum

Chris February 8, 2018 Cooking, Herbs, Spices herbs, spice, Star Anise

I have never used herbs and spices in my cooking and indeed admit to very little knowledge of them apart from the Sage and Onion, Mint Sauce, Salt and Pepper etcetera that are in every British kitchen cupboard. I have recently taken an interest and want to expand my use of them in my cooking. I have decided therefore to do a small series of posts as I think I learn and remember better when I write things down. Today I have made a rice pudding and to add a little spice have floated a star anise on top. It must be discarded before serving.

Number One – Star Anise

Star anise is a seed pod shaped like an eight-pointed star and contains seeds with an aniseed flavour which comes from the spice’s essential oil. It is used widely in Chinese cooking and is one of the five spices in Chinese five-spice powder. Star Anise has been made in to a tea and taken as a remedy for rheumatism. The seeds are sometimes chewed after meals to aid digestion. Like anise, star anise is an anti-flatulent and can be used as a diuretic. The taste imparted is aniseed or liquorice and can be used when poaching fruit. By itself whole star anise is frequently used to sweeten soups and meat stews in other types of cuisines. One or two pieces are usually enough to flavor a large bowl as the taste can be overpowering. If you plan to use it as a spice rub, powdered or ground star anise is more practical. The spice is also commonly used in breads, pastries and other types of desserts because of its particular sweetness. Pudding, strudels and custards are some of the preparations where star anise can be used to add a unique flavor. Spice up a rice pudding by adding a couple of stars to a simmering pot and discarding before serving.

Star Anise provides us with vitamins and minerals including Vitamin C, Vitamin A, Calcium and Phosphorous. It also provides moderate amounts of various B-complex vitamins. This versatile spice also helps ease digestion.

Illiciums first evolved in the Cretaceous period around 100 million years ago while dinosaurs still roamed the earth. They are a group of around 30 species of small trees and shrubs from North America, the Caribbean and Asia. Illiciums may not be instantly recognisable by their botanical name but will be recognised as the spice Star Anise which is the seed pod of Illicium verum. The spice commonly called Star Anise or Badiam that closely resembles aniseed in flavor is obtained from the star-shaped seed pod of the fruit of Illicium verum which are harvested just before ripening. Star anise oil is a highly fragrant oil used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams.

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