The Exotic Middle East - Herbs and Spices of the World

By Marilyn Zink (researched by Danielle)

Welcome, armchair herb travellers. This is the third in a series of Herbs and Spices of the World and in this issue we travel to the exotic Middle East. One often thinks of camels, oasis, pyramids, Ali Babah and the magic lantern when the Middle East comes to mind. The area is in the media much these days as it is beset with conflict.

Don't let that put you off, dear herb traveller, as we explore the herbs and spices common to this area. When thinking of the Middle East, the herb that most likely comes to mind is mint. We will cover that in a bit but I also want to mention the other herbs common to this area. They are Anise, Marjoram, Mustard, Cardamom and Cloves.

Mint (Mentha piperita). In Greek mythology, minthe was a nymph beloved by Pluto, who transformed her into this scented herb after his jealous wife took drastic action. The Hebrews laid mint on synagogue floors and this idea as repeated centuries later in Italian churches where the herb is called Erba Santa Maria.

There are many mint varieties (600 or more), which continue to hybridize. Some of these varieties consist of MOroccan Spearmint (M. sicata), Ginger Mint (M.x. genilis) and Red Spearmint (M.x. Smithiana). The Moroccan spearmint has a clean spearmint flavor, Ginger mint has a hint of spice while Red Spearmint has a sweeter flavor.

Peppermint leaves can be added to fruit juices, fruit salads and sprinkled on to split pea soup, carrots and zucchini. A peppermint water ice is deliciously refreshing and iced peppermint tea is cooling in the summer, soothing for the stomach as a hot tea in winter and good for indigestion. Try a chopped leaf in a cup of hot chocolate.

(MAYBE NOT SUITABLE DUE TO EUROPEAN REFERENCES)
Anise (umbelliferae) is a flower with small, starlike white blooms, in clusters in late summer. Around 1500 B.C. the Egyptians grew their native anise in quantity to supply food, drink and medicine from its leaves and seed. The fields of Tuscany wee planted with anise by the Romans, who developed a special spiced cake, mustaceum, as a finishing disk for feats. This cake consisted of anise, cumin and other digestive herbs and established a tradition thought to be the percursor to spiced wedding cakes. Charlemagnes edict of the ninth century, that every herb growing in St. Gall's monastery should be planted on all his royal estates, spread anise throughout Europe. It became so valued in England that its import was taxed. Early colonists carried the seed to North America, where Shakers grew it in their medicinal herb crops. The starlike flower grows in a sunny and sheltered location. Mint is often combined with yogurt in recipes from the Middle East.

Marjoram - (Oreganum)
The Greeks have given us the legends and the name of this ancient culinary herb;orosganos, joy-of-the-mountain. With its sweet, spicy scent, sweet marjoram was reputedly created by Aphrodite as a symbol of happiness. Bridal couples were crowned with garlands of marjoram and plants were placed on tombs to give peace to departed spirits. It was also used as an antidote to poisoning. Its scent was enjoyed after a bath, when Marjoram oil was massaged into the foreheads and hair.

Historically in ancient Egypt, oreganos power to heal, disinfect and preserve was well known and has been valued ever since. Throughout history, marjoram has been used in preserving food and in remedies for colds and sore throats. Dried and ground marjoram was popular as snuff. Marjoram is helpful for earches, mothbags and toothaches.

There are three main types of marjoram, and the sweet or knotted marjoram has by far the best flavor for cooking. Except in hot climates, sweet marjoram is treated as a half-hardy annual. It grows about 20 cm. 8 in. high and is a compact, bushy plant with small leaves and flowers which look like little green knots.

Pot marjoram, a small perennial shrub, grows to 60 cm/2 ft high with dense clusters of pink flowers and small rounded leaves. Wild marjoram is sometimes called oregano, from its Italian name. A perennial, it has the strongest, spiciest taste of the 3 types and grow to 75 cm/2 1/2 ft. high.

Sweet marjoram is an excellent herb used with meat, especially home-made meatloaf and vegetables such as marrow (summer suash) and potatoes. Add some to the rice in stuffed green peppers. Pot marjoram can be used in the same way. Wild marjoram is so much stronger that it should only be used in small quantities. Dried, it is added to Italian pizzas and spaghetti dishes.

Mustard (cruciferae) Since prehistoric times, mustard's uses have been manifold. The writer Pliny listed 40 remedies with mustard as the main ingredient.Romans believed it to be an aphrodisiac. Mustard seed added to a foot bah helps deodorize feet but is not recommended for tender skin. The seed can be used for cleaning odorous cooking pots by putting a few bruised seeds in the pot and swishing them around. As well, a pulverized seed rubbed and rinsed off after 3 minutes werves as a deodorizer.

A mustard poultice can be made with one part dry mustard and 3 parts flour with enough water to make a paste. Applied to the chest for 20 minutes, it treats bronchitis, sinusitis and pneumonia.

Mustard leaves have a pungent flavor and can be used in salads. The flower is yellow with flour petals and is borne in midsummer. Mustard grows in a sunny location, however it benefits from light shade in summer. The soil is best fertile and well drained. The flowers are harvested when they open and seed pots before late summer when they open. Cut salad leaves (which can be grwon indoors) 8-10 days after sowing.

Cardamom (Zingiberaceae) is a tender perennial from the tropics.Small whitish flowers grow on basal shoots during mid to late spring, followed by green, three celled pods containing dark red-brown seeds. Whole seeds are used to flavor marinades, liquors, punches, mulled wines and pickling liqids. Add ground seeds as a spice to fruit salads, curries, cakes, breads, biscuits and coffee.Chew seeds to fresh breath. Use in potourri and perfumes.Cardamom is also helpful for flatulence, indigestion and headaches.

Cloves (Eugenia aromatica) Cloves originate from a tender, evergreen tree that grows in the tropics. It's bell-shaped red flowers appear for two separate periodsduring a growing season. Pink flower buds turn reddish brown after drying. For a spicy flavor, add whole,dried, unopened flower buds, known as cloves, to curries, stewed fruit, marinades, pickling liquids and mulled wine. Grind cloves for breads, biscuits and cakes. Use in pomanders and potpourris.Chew as a breath freshener. Infused as a tea, cloves can relieve nausea.Clove oil dropped into a tooth cavity is said to stop a toothache. Apply externally to ease neuralgia and rheumatism.

Next issue - the Herbs and Spices of Asia