"The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chili, sumac and za’atar mix."
Yotam Ottolenghi
There’s a lot of discussion these days about the trend towards a more plant-based diet. Even those who eat animal products may be part of the reducetarian movement and want to cut back on the amount of meat, eggs and dairy they consume. Here’s one way to incorporate over 100 different plants into your menus: use more herbs and spices. These powerhouses of the kitchen add flavor, color and fragrance to dishes, and many offer a range of health benefits. And they all come from plants.
This issue is dedicated to herbs and spices, the unsung culinary heroes that can make or break a meal. Do you have a cupboard full of spices but no idea how to use them? Or do you love the idea of adding fresh herbs to food but are not sure where to start? Check out Herbs and Spices 101 with some basic tips on purchasing, storing and preserving both fresh and dried seasonings. For suggestions on flavor pairings with seasonal produce, we asked Chef Hari Pulapaka, author of Dreaming in Spice, on ways to enhance local vegetables with a variety of herbs and spices. (This book is a great resource for new and experienced cooks.)
You’ll find recipes that bring fresh herbs to the center of the plate and spices to the cocktail cart. Learn how to get the most out of some plants that can be used as either vegetables, herbs or spices, depending on where they are in their growing cycle. Speaking of growing, read how a couple of local entrepreneurs are taking their love of gardening into the kitchen to create a line of finishing salts. And if you haven’t met the Queen of Spices, we would like to introduce you to cardamom, a member of the ginger family that is finding its way into sweet and savory dishes everywhere.
If you’re ready to explore the world of seasonings, take a gander at this issue to see how many different herbs and spices we mention. Then, tag us on social media @edibleneflorida and let us know how you’re adding the leaves, roots, stems, bark and seeds of these plants to your dining experiences. And remember, as plants herbs and spices have seasonality, which presents different options for our culinary explorations throughout the year. Be sure to check our What's in Season page before heading out to the market.
**********
STORIES FROM THE HERBS AND SPICES ISSUE
Summa Salts: Where The Garden and Kitchen Come Together
Spices Add a Taste of Home to the Plate
The Queen of Spice: Cardamom
From Root to Seed: Mustard, Fennel and Cilantro
Beet and Cardamom Chutney
Charlie's Chimichurri Sauce
Farmers' Market Fritters
Coriander Paloma
Garden Cooler
Coriander Crisp
Salt of the Earth and Sea
There's more to salt than what's in the shaker on the table.
Fresh Jax: The Spice of Life
An interview with the founders of one of our area's favorite spice blend makers.
Culinary Gifts that Keep on Giving
Want to give a gift that keeps on giving? Consider these local culinary plants.
International Market Guide
Dig a little and you'll find our region is home to a whole host of culinary curiosities and international delights.
