A History of Herbs

Herbs have long been a part of our lives. Their uses, their legends, and especially their history is intriguing. Herbs have been used for cooking and medicine for centuries. They make food more flavorful and medicine cheaper. Some were in use since before the ancient Greeks, while some have only come into use recently. Many herbs have taken root in our lifestyle today, including basil, chives, parsley, oregano, rosemary, and thyme. These six herbs remain essential in all cooking and treating ailments. Here, dive into the culinary and medicinal histories of these herbs.

Basil has long been regarded as a royal plant. In antiquity, royalty were the only people allowed to cut basil and they had to cut it with a golden sickle. This aromatic herb traces back to India, where Hindus considered it sacred. It traveled from India to the Middle East to Europe, and eventually to America. Commercial growing started in Virginia in 1774

Italian cooking would not be the same without basil as it plays an essential part in pesto and pizza. Basil lends a distinct flavor to tomato, steak, and chicken dishes. Medicinally, the herb is used as a mild sedative, and to relieve sickness.

Chives are perhaps one of the most useful culinary herbs. Its delicate flavor lends spice to any dish.

This useful herb is native to Asia. The first mention of chives dates back to 3000 B.C. in China. Some say that Marco Polo brought chives to Europe, where it was cultivated during the Middle Ages. In various times throughout history, chives were used to relieve rheumatism. It also lowers cholesterol levels. Chives are excellent additions to egg and fish dishes.

Native to the Middle East, parsley is another all-purpose herb. The ancient Romans and Greeks used parsley for medicinal purposes as early as the 3rd century B.C. It was well known in England in the Middle Ages and grown commercially in America in the 17th century. Parsley proves useful for all manner of dishes and garnishes. Vitamins A, B, and C are some of the many nutrients to be found in parsley. Throughout history, people have used this herb in treating kidney ailments.

Among the ancient herbs stands thyme. Herbalists believe that thyme was in use before the ancient Greeks. This pungent herb travelled from Rome to Britain and America. Europeans have grown thyme since the 16th century. Now, it is used in flavoring meat, stuffing, soup, and with vegetables. Medicinally, thyme is effective against the salmonella bacteria and as an antiseptic.

Rosemary has perhaps the most charming legend of all culinary herbs. Legend holds that in Biblical times the rosemary flowers were white. When Mary was fleeing Bethlehem with the infant Christ she laid her cloak on a bush of rosemary. In the morning, all the flowers on the bush had turned blue and then the aromatic shrub was called rose of Mary, or rosemary. It is native to the Mediterranean Sea area and had a prominent place in the kitchen since 500 A.D. In the European Middle Ages, rosemary remained a favorite flavoring. Rosemary is often used as a spice for lamb, poultry, and beef. This herb complements practically every dish. Calming nerves and antiseptic properties are among rosemary’s other assets. Traditionally, rosemary has been used in treating headaches.

Oregano has existed from the time of the ancient Greeks, though it didn’t reach America till after the 1940s. This small, spicy herb hails from the Mediterranean area where it soon spread to Rome and Europe. Its popularity spread through China and Europe in the Middle Ages. Surprisingly, oregano did not reach the United States till after WWII. The solders acquired a taste for the herb when overseas. It also complements Mexican and tomato dishes, such as pizza sauce or enchiladas. Oregano helps treat digestive issues and repels insects.

Today, there are many modern uses for herbs. They have become an integral part of our pantries. There are an infinite amount of ways to use herbs, though tea is a general favorite. Herbal teas are a delicious way to treat various ailments, such as headaches. Mint, lavender, and chamomile are wonderful teas to try. If an herb is beaten with a small amount of butter and put on a cracker or spread on meat, the result will be a light, refreshing snack. Trying an herb in butter is a good way to evaluate a new flavor. Cilantro is another popular herb, commonly used in Mexican dishes. Use dill for fish, and sage on pork for a savory flavor.

In conclusion, herbs make food better and can take the place of more expensive medicines. They offer worlds of possibilities and it’s interesting to know their histories. Herbs lend a fascinating flavor to food and learning.