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The Kitchen Witch
Glossary of Cooking Herbs
& Spices
by MIMI RISER
Seasoned Greetings!
As I write this, I’m remembering back to a time long ago when I survived on a diet of
nothing but rice and lentils. For weeks. Mind you, I like rice and lentil stew and still eat it often,
but when I make it now it’s a meal to be proud of, one that perfumes the house with rich, savory
steam and sets taste buds tingling. In those lean days, it wasn’t a “stew.” It was just… rice and
lentils, with naught to enliven it but a sprinkle of salt. How I longed for even a pinch of pepper
then. I could well appreciate how valuable spices once were, why traders often trekked
dangerous routes to procure them. And I understood why every kitchen garden once devoted part
of its precious earth to aromatic herbs. Food with little flavor—or just the same flavors
repeated—may keep us alive, but it makes for a darned dull existence.
Sure we can escape mealtime tedium by varying the foods we eat, but we can excite
things even more by varying how we season those foods, and one needn’t be a master chef to do
that. It requires no cooking skill at all to sprinkle in an herb or a spice. All one needs is a little
daring and a little knowledge of what works with what. That last is where this glossary will help.
Among the fifty herbs and spices presented here, you’ll find old standards like pepper and
cinnamon along with not-so-standards, such as hyssop and violets.
Today we have more seasonings more readily available than ever before. It seems a
shame not to take advantage of such wealth. Especially when we consider that herbs and spices
are not just for flavor. As a matter of fact, given the health benefits so many of them possess, any
additional ability to enhance a food’s taste should be viewed as a mere fringe-benefit.
That’s why in this glossary I’ve listed not only the basic culinary information for each
herb and spice, but also any medicinal properties it may have, making this a two-in-one
reference. Well, actually, a three-in-one, because wherever possible, I’ve included something of
a plant’s traditional magical properties as well. Since herbal magic predates herbal medicine, and
the latter most likely grew out of the first, seeing them side-by-side provides added insight and
helps round out the picture. It’s interesting to note how in more than a few instances the cooking,
health, and mystical applications of an herb compliment and dovetail with each other.
You’ll also find here helpful hints for dealing with herbs, several unique recipes to try, an
extra glossary of medicinal effects terms, and a fun scattering of herbal trivia and lore (you
know, the sort of facts you don’t really need to know, but they come in so handy for amazing
your friends).
So let’s hop to it now and start spicing things up!
Smiles,
Mimi Riser
* * *
PS: A couple of cautions before we begin…
First, never, ever use any herb unless you’re sure you know exactly what it is. This is
especially true for herbs harvested from the wild. Some poisonous plants can easily be mistaken
for safe ones, and even if identified correctly, there’s the danger that the plant/s might have been
exposed to something toxic, such as pesticides, pets, industrial waste, or exhaust fumes. Your
safest bet with herbs is to either grow them yourself, or buy them from a reputable dealer. Many
herbs and spices can be found at your local grocer. Others are available from health food stores
or mail order.
Secondly, be aware that any plant substance, whether it’s used internally or externally,
could possibly cause an allergic reaction in a person who was sensitive to it. Exercise common
sense. When using an herb for the first time, it’s best to begin small. Just try a little of it, until
you determine how well you like it and how well it likes you. Also, keep in mind that the same
herb/spice might work differently on different people. How effective any herbal substance is
depends at least partly on the individual metabolism of the person using it—their age, weight,
environment, their general diet and lifestyle, and the overall state of their health (including any
medications, prescription or otherwise, they may be taking).
* * * * *
THE SEASONINGS
ALLSPICE (Pimenta officinalis): Ground from the under-ripe berry of a tropical
evergreen myrtle tree native to the West Indies and Central America. Tastes something like a
blend of cinnamon, cloves, and nutmeg. Used in cakes, cookies, pies, puddings, fruit dishes,
pickling liquids, syrups, stews, pot roasts, red cabbage, and sweet potatoes. In magic, allspice is
used to attract money and luck, and also to promote healing. [Medicinal properties: Aromatic,
Carminative, Digestive, Stimulant.]
*
ANISE SEED (Pimpinella anisum): Licorice-like flavor. Used in cookies, cakes, breads,
sweet rolls, fish sauces, and herbal teas. The fresh leaves (which also taste like licorice) can be
used in salads or as a garnish. Magically, anise is used for protection, purification, and to restore
youth. [Medicinal properties: Antiseptic, Antispasmodic, Aromatic, Carminative, Digestive,
Expectorant, Stimulant, Stomachic, Tonic.]
*
BALM or Lemon Balm (Melissa officinalis): Refreshing lemony flavor and aroma. Used
in egg dishes, chicken, fish, teas, fruit or wine punch, salads, and certain desserts. In magical
lore, lemon balm has a long tradition of use in love spells, for healing, and to ensure success.
[Medicinal properties: Antibacterial, Antidepressant, Antispasmodic, Antiviral, Carminative,
Diaphoretic, Digestive, Emmenagogue, Sedative, Stomachic, Tonic. Some sources say it can
slow the thyroid gland.]
* * *
“Lemon Balm Ice Cream”
1 & 1/4 cups milk
1/3 cup fresh crushed lemon balm (or 3 teaspoons dried)
3 egg yolks
2/3 cup confectioners’ sugar
1 & 1/4 cups heavy cream
*
Directions: In a small pan, bring milk and lemon balm just to the boiling point. Remove
from heat, cover, and let steep for thirty to forty minutes. Meanwhile, whisk together the egg
yolks and sugar until pale and frothy. Strain the now flavored and cooled milk into the egg-sugar
mixture. Return to stove and stir over low heat until mixture thickens enough to coat the back of
a spoon (about fifteen minutes). Pour into a shallow freezer dish, let cool; then cover and freeze
until it begins to set. Whip cream until stiff and fold into the semi-frozen blend. Continue
freezing an additional two hours; beat once; then freeze until firm.
* * *
BASIL (Ocimum basilicum): A dominant herb; its flavor intensifies with cooking. Tastes
somewhat like a combination of mint and cloves, and it has a lovely fragrance. Basil is great in
most tomato dishes (it seems to sweeten them). It’s also used in egg and cheese dishes, meats,
chicken, fish, sausage, soups, salads, dressings, and to liven up bland vegetables. Magically, it is
used to attract love and wealth, for protection, and to exorcise evil. In Eastern Europe, it was
believed that a man would fall in love with any woman from whose hand he accepted a sprig of
basil. [Medicinal properties: Antidepressant, Antiseptic, Antispasmodic, Appetizer, Carminative,
Digestive, Galactagogue, Stomachic.] .
*
BAY LEAF (Laurus noblis): A strong herb. Aromatic, slightly bitter flavor. Used with
meats, game, fish, poultry, stuffing, soups, sauces, marinades, eggplant, potatoes and such.
Magically, bay is used for protection, healing, purification, strength, and to heighten psychic
powers. In ancient times, the priestesses of Apollo chewed bay leaves and inhaled their fumes to
induce a prophetic state. According to tradition, a bay leaf held in the mouth wards off bad luck
(or at least bad breath). For a simple “wishing spell,” write a wish on a bay leaf and then burn the
leaf to make your wish come true. [Medicinal Properties: Carminative, Digestive, Laxative,
Warming.]
*
CARAWAY SEED (Carum carvi): A very distinctive, aromatic and rather pungent
flavor. Used in breads and rolls, cheeses, cabbage dishes (including sauerkraut and coleslaw),
soups, stews, goulashes, and salads. (Note: Add to stews during the last half hour of cooking,
because long simmering can make it taste bitter.) European folklore stated that any item
containing a bit of caraway was immune to theft. This belief also gave it value as a love-potion
(i.e. if you fed your lover caraway, they could not be stolen away from you), and, when baked
into bread, cake, or cookies, the seeds were said to induce lust. They are also said to strengthen
the memory and to be a safeguard against all manner of evil entities and general negativity (for
this purpose you don’t actually have to eat them; just carrying caraway is considered to be a
magical protection). [Medicinal properties: Antispasmodic, Appetizer, Carminative, Digestive,
Emmenagogue, Expectorant, Galactagogue, Stomachic. A decoction made from equal parts
anise, caraway, and fennel seeds is said to be a good intestinal purifier.]
*
CARDAMOM (Elettaria cardamomum): Slightly gingerish flavor. The whole seedpod
can be added to hot punches, spiced wines, marinades, pickling liquids, or coffee (use one to two
pods per cup). The ground seeds are added to bread, pastries, cookies, fruit salads, Hispanic and
East Indian dishes. In magic, it’s used for love and lust. For a simple “lust potion,” add the
ground seeds to warm wine, or bake them into an apple pie for a delicious aphrodisiac dessert.
[Medicinal properties: Appetizer, Carminative, Stimulant, Stomachic.]
*
CAYENNE PEPPER (Capsicum frutescens): Spicy, hot flavor. Comes from the dried
ripe pods of a small tropical shrub of the capsicum family. When ground, this red pepper is
combined with yeast and flour and baked into a hard cake, which is then ground into the finished
spice. Chili powder is a blend of several different varieties of capsicum with the addition of other
seasonings, such as coriander, cumin, and oregano. Used in many ethnic dishes and to perk up
bland foods. Magically, red pepper is used in “love powders” (either to heat up an existing
relationship, or to help one find a spicy love), and also for breaking hexes. If you feel you’ve
been jinxed, one simple spell recommends sprinkling cayenne outside around your house to lift
the curse. [Medicinal Properties: Appetizer, Digestive, Irritant, Sialagogue, Stimulant, Tonic.]
*
CELERY SEED (Apium graveolens): Distinctive, somewhat sharp yet fresh flavor. Used
in salads, dressings, soups, stews, casseroles, dips, and herb breads. In magical lore, celery seeds
are thought to aid mental concentration and increase psychic powers. When eaten along with the
stalk, they’re said to induce lust. [Medicinal properties: Carminative, Sedative.]
* * *
Measurement conversion:
One eighth of a teaspoon of powdered herb equals…
One half a teaspoon of coarsely chopped dried herb, which equals…
One tablespoon of fresh chopped herb.
* * *
CHERVIL (Anthriscus cerefolium): Delicate flavor with a slight hint of anise. One of
those herbs that is considered best when used fresh. Used in soups, salads, sauces, omelets,
soufflés, chicken, veal, fish, and shellfish dishes. [Medicinal Properties: Digestive, Diuretic,
Expectorant, Stimulant. An infusion of chervil is sometimes used to lower blood pressure.]
*
CHIVES (Allium schoenoprasum): Mild oniony flavor. Another one that’s considered
best used fresh and added to dishes right before serving (chives can’t take much cooking). Good
in salads, on baked potatoes, in omelets and sauces. [Medicinal Properties: Appetizer, Digestive.]
*
CHOCOLATE (Theobroma cacao): The High Queen of all the flavorings! How did the
rest of the world ever survive before Cortez brought it back from South America in the sixteenth
century? Its Latin name, Theobroma, literally means “Food of the Gods.” It comes from the
seeds (known as cocoa beans) of a tropical evergreen tree native to Central and South America.
Cocoa beans were so precious to the Aztecs, they used them as a form of currency. Four beans
could buy you a wild turkey. A good slave, however, might set you back as many as a hundred
beans. Although it is not generally considered a medicinal spice, chocolate does have therapeutic
value. Because it contains theobromine, it ranks as a stimulant. And modern research has
discovered what most of us have known all along, that chocolate has a soothing effect on
troubled minds. As for its uses…we all know this one, right? You don’t really need me to list
chocolate’s many delectable applications. Excuse me now, but I have to go find a Hershey bar….
*
CINNAMON (Cinnamomum zeylanicum): A spicy, sweet-hot flavor. Comes from the
dried inner bark of the branches of a small tropical evergreen laurel tree. The bark is peeled off
and, as the pieces dry, they curl up into quills—i.e., Cinnamon Sticks! Used in spiced punches,
teas, candies, all sorts of sweet baked goods, fruit and cereal dishes, and pickling liquids. Also,
certain Eastern and Middle Eastern dishes, where it’s used as a hot spice without any sweetening.
(For a delicious ethic-type flavor, cook rice, onions and peas together with a little olive oil, salt,
and a generous sprinkling of cinnamon powder.) In magic, it’s used for spirituality, success,
protection, to aid healing, attract money, stimulate psychic powers, and for love and lust.
[Medicinal properties: Carminative, Diaphoretic, Digestive. Cinnamon also has a tonic effect and
is a wonderfully warming and energizing spice. (For a quick pick-me-up, try a pinch of
cinnamon in a cup of tea.)]
*
CLOVES (Syzygium aromaticum or Caryophyllus aromaticus): Spicy sweet-hot flavor, a
bit stronger and sharper than cinnamon. Cloves are the dried, unopened flower buds of the
beautiful, tropical evergreen clove tree. Same seasoning uses as cinnamon. Magically, cloves are
used for protection, to clear away negative energies, and to attract love and money. [Medicinal
properties: Anodyne, Antiemetic, Antiseptic. Clove tea can relieve nausea and help stop
vomiting (add one pinch of the powder to a cup of boiling water).]
* * *
What’s the difference between an herb and a spice?
First things first… Botanically speaking, an herb is a non-woody plant that dies down to
the ground after flowering. However, from a more general standpoint, the term “herb” applies to
any plant or plant part that is used for medicinal purposes, nutrition, seasoning, cosmetics,
dyeing, and so forth. In culinary use specifically, “herb” refers to those aerial parts of the plant
(leaves, flowers, and sometimes stems). Spices—which in the general sense could also be called
herbs, because they’re plant parts, after all—come from hard plant matter (seeds, roots, bark,
etc.). Herbs may be used either fresh or dried, whereas spices are almost always dried. Ginger
root is a spice that is sometimes used fresh, but that’s one of the exceptions. Likewise, saffron
comes from flowers, yet it’s usually referred to as a spice. And, just to keep things truly
interesting, sometimes both an herb and a spice will come from the very same plant, but be given
totally different names (for an example, see below).
* * *
CORRIANDER & CILANTRO (Coriandrum sativum): Two names for the price of one!
If you’re talking about the seeds, it’s coriander, while the leaves are known as cilantro. Why?
I’m not sure. Maybe it was done just to confuse people and keep us on our toes (grin). Anyway,
the dried seeds have a rather sweet taste, somewhat reminiscent of lemon peel and sage. The
leaves, which are also known as “Chinese parsley” (just to confuse things further), are slightly
bitter. Both are medicinal. The leaves are used in meat and poultry dishes, soups, salads, and in
much Mediterranean, Latin American, Spanish, and Oriental cooking. The whole seeds are used
in hot spiced drinks, marinades, and pickling liquids. The ground seed can be added to breads,
pastries, puddings, cream sauces, fruit sauces, chili sauce, curries, and other exotic, spicy foods.
In magic, the seeds are used in love and healing spells. [Medicinal Properties: Antioxidant,
Antibacterial, Anti-inflammatory, Digestive.]
*
CUMIN SEED (Cuminum cyminum): Similar to caraway, but lighter in color, with a
stronger, less refined flavor. Used in cheeses, sauerkraut and cabbage dishes, barbeque and
spaghetti sauces, chili and curry powders, and to liven up bland foods such as scrambled eggs
and potatoes. In magic lore, the seeds are considered to have the same anti-theft property as
caraway seeds (i.e., anything containing a bit of cumin can’t be stolen). It’s also burned with
frankincense for protection, scattered on the floor (sometimes with salt) to banish evil, and used
in love and lust spells. Some believe that carrying cumin seed helps promote peace of mind.
*
CURRY POWDER: There does happen to be an actual plant called Curry, but that’s not
what we’re dealing with here. Curry, as a seasoning, is an exciting, exotic blend of various and
assorted spices, which may include (but are not limited to) cardamom, cayenne, cloves,
coriander, cumin, dill, fenugreek, ginger, mace, pepper, and turmeric. Depending upon the
ingredients and their proportions (which are extremely individual and the blending is sometimes
ranked as a veritable art form), curry powder can range from “safe for children” to “quick, grab
the fire hose!” hot. It is used extensively in East Indian cooking, but is quite marvelous in many
other dishes as well. Try it in rice and potato recipes, soups, stews, sauces, salad dressings, and
even scrambled eggs. A great seasoning to experiment with. No kitchen should be without it!
*
DILL (Anethum graveolens): Both the seeds and the leaves are used, with the leaves
sometimes referred to as “dill weed” to distinguish them (a more sensible solution than calling
them cilantro, anyway). Dill’s pungent, characteristic flavor comes through in both forms, but is
a little subtler in the leaves. Used in cream cheese, sour cream or yogurt dips, sauces, soups,
salads, eggs, cheese, pickles, sauerkraut, poultry, and fish. (Whip up a wonderful summertime
salad dressing in seconds by stirring fresh dill weed into buttermilk.) In magic, dill is hung by the
door or carried in a sachet for protection, and is also used in money and love/lust spells. Some
claim that smelling dill will cure hiccoughs. [Medicinal properties: Antibacterial, Antispasmodic,
Calmative, Carminative, Diuretic, Galactagogue, Stomachic.]
*
FENNEL (Foeniculum vulgare): A cooling spice. Tastes something like anise and
peppermint combined. The seeds (whole or ground) are added to breads and other baked goods,
cooked grains, herbal teas, and sometimes curry powder. The fresh leaves are used in salads,
soups, sauces and the like. Fennel is especially good with fish. It aids the digestion of oily fish
(such as mackerel) and, when added to the poaching liquid, helps keep poached fish firm.
Magically, fennel is used for purification, protection, and healing. It is hung in windows and
doors to ward off evil energies, or the seeds are carried for the same purpose. Growing it around
the home is also said to offer protection, and sometimes it’s added to purification sachets. In the
annals of folklore, a piece of fennel worn in the left shoe was said to prevent wood ticks from
biting one’s legs. [Medicinal properties: Antispasmodic, Aromatic, Carminative, Digestive,
Diuretic, Expectorant, Galactagogue, Stimulant, Stomachic, and possible estrogenic effects
(therefore, use with caution during pregnancy).]
* * *
“A Recipe For to Make One Slender”
From The Good Housewife’s Jewel, published in 1585:
“Take fennel and seethe it in water, a very good quantity, and wring out the juice thereof, when it
is sod, and drink it first and last, and it shall swage either him or her.”
* * *
FENUGREEK SEED (Trigonella foenum-graecum): Interesting, somewhat earthy flavor.
Sort of spicy-bitter. Fenugreek’s use dates back at least to ancient Egyptian times. As a
seasoning, it is used in soups, stews, teas, and curry powder. Magically, it’s used in money
spells. [Medicinal properties: Carminative, Digestive, Expectorant, Mucilaginous, Restorative,
Tonic, uterine stimulant (should be avoided during pregnancy).]
*
GARLIC (Allium sativum): Potent aroma and taste. People usually either love it or hate it,
but few are indifferent to it. Can be used in almost anything except sweet dishes. Think soups,
stews, casseroles, salads, sauces, dressings, meats, poultry, fish, eggs, veggies, breads, etc., etc.
Mediterranean cooking would be lost without it. In medieval times, garlic was worn to guard
against the plague, and today it is still used in healing spells. Magically, it has long been
considered a highly protective herb, and is sometimes carried to attract good luck as well.
[Medicinal properties: Anthelmintic, Antihistamine, Antiseptic, Antispasmodic, Carminative,
Cholagogue, Digestive, Diuretic, Febrifuge, Vasodilator, reduces cholesterol, and is reputed to
be selectively antipathogenic.]
*
GINGER ROOT (Zingiber officinale): Stimulating hot, tangy flavor. One of the oldest
and most popular of medicinal and culinary spices, with an equally long tradition of use in
magic. Wonderful in cakes, cookies, pies, sweet breads, sausages, curries, stews, sauces, salad
dressings, teas, spiced drinks, and many Oriental dishes. Magically, ginger is used in love spells,
to attract money, ensure success, and just generally boost the power of a mystical endeavor.
[Medicinal properties: Adjuvant, Appetizer, Carminative, Diaphoretic, Expectorant, Rubefacient,
Vasodilator, and circulation-stimulant. Ginger is also thought to be helpful in relieving motionsickness.]
* * *
“Colonial Gingerbread”
(Reputed to be George Washington’s mother’s recipe. It’s said she served this to Lafayette when
he visited her in 1784.)
*
1/2 cup butter
2/3 cup brown sugar
1/2 cup warm milk
2 tsp. powdered ginger
1/4 tsp. each: cinnamon, mace, & nutmeg
1 cup molasses
4 tbsp. brandy
3 eggs
3 cups flour
1 tsp. cream of tarter
juice and grated rind of one lemon
1 tsp. baking soda
1 cup raisins (soaked overnight and drained)
*
Directions: Cream together butter and brown sugar. Stir in warm milk. Combine spices
and add to mixture. Blend in all other ingredients. Pour into greased and floured 9x13 inch pan.
Bake at 350 degrees F. for approximately thirty to forty minutes.
* * *
HORSERADISH (Armoracia lapathifolia): A powerful, hot and spicy condiment. The
freshly grated root mixed with vinegar or lemon juice makes a potent but delightful sauce for
roast beef and other meats. Mix it with ketchup, and you have the traditional cocktail sauce for
seafood. In magic, the dried root, grated or ground, and sprinkled about one’s home (in corners,
on doorsills, and upon outside steps), is said to banish all negative forces. [Medicinal properties:
Diuretic, Rubefacient, Stomachic.]
*
HYSSOP (Hyssopus officinalis): Bitter, somewhat minty flavor. Used in fruit cocktails,
salads, soups, stews, meat, poultry, and rich, fatty fish. In magic work, hyssop is one of the most
widely used purification herbs—added to baths and sachets, brewed as a cleansing tea to sprinkle
on people and objects, and hung in the home to purge the area of negative vibes. [Medicinal
properties: Astringent, Carminative, Emmenagogue, Expectorant, Stimulant, Stomachic, Tonic.]
*
JUNIPER BERRIES (Juniperus communis): Ever try gin? If so, you have a good idea
what juniper tastes like, as the berries are gin’s main flavoring ingredient. Besides gin, juniper
berries are used in marinades, sauerkraut, cabbage and bean dishes, and to season wild game.
[Medicinal properties: Antiseptic, Carminative, Diuretic, Rubefacient, Stomachic, Tonic.]
*
MACE (Nutmeg tree—Myristica fragrans): This is another of those two-names-for-theprice-
of-one bargains. Mace is the lacy, dried outer covering of the seed of the tropical nutmeg
tree, while the inner kernel of the seed is, of course, the spice nutmeg. Flavor wise, mace is
similar to nutmeg, but stronger, with a bit more of a kick. It is used in many sweet baked goods,
stewed fruit, puddings, and other desserts. Sometimes it’s combined with bay leaf, cloves, and
onions for seasoning savory dishes. As for its magical applications, mace is burned to heighten
psychic ability, and carried to increase intellectual prowess. [Medicinal properties: Antiinflammatory,
Antispasmodic, Aromatic, Digestive, and Stimulant.]
*
MARIGOLD (Calendula officinalis): Sometimes called “poor man’s saffron.” Marigold
blossoms have a delicate, rather insipid taste, but they impart a lovely golden hue to foods,
similar to saffron’s, thus making marigold an inexpensive substitute for that beautiful but pricey
spice. Use it in seafood, soups, stews, puddings, rice, omelets, and teas. The dried petals can be
softened in milk and added to cake, cookie, or bread batters. The fresh, young leaves are good in
salads. As a magical charm, garlands of marigolds are strung by the door to stop evil from
entering the house, and scattered under the bed to protect the sleeper and bestow prophetic
dreams. Adding marigolds to your bath water, it is said, will help you gain the respect and
admiration of all you meet. [Medicinal properties: Anti-inflammatory, Antiseptic,
Antispasmodic, Aperient, Astringent, Cholagogue, Diaphoretic, and Vulnerary. Also rich in
Vitamin C.]
* * *
Storing Herbs:
Those quaint little spice racks made to be hung upon a sunny kitchen wall may look
adorable, but they’re the worst possible place to store your seasonings. Even the more potent
herbs can lose their value quickly if exposed to too much light and air. If you want them to last,
dried herbs and spices should be kept in airtight containers in a cool, dark place. Take them out
only when ready to use them, and reseal the unused portions as soon as possible. With intelligent
handling they’ll retain their vitality for months. Fresh cut herbs should be stored in the
refrigerator and used within a day or two of harvesting.
* * *
MARJORAM (Marjorana hortensis): Strong, sweet, sage-like flavor. Used with meats
and poultry, in salad dressings, sauces, soups, cooked vegetables, and beans. It makes rich
dishes, such as pork, duck and goose, seem less heavy. In magic, marjoram is used for
protection, love, happiness, health and wealth. [Medicinal properties: Calmative, Digestive.]
*
MINT (Mentha species): There are hundreds of transitional forms of mint, but only about
fifteen true species—the most popular ones for seasoning being peppermint, spearmint,
pineapple, apple, and the orange mints. These all have somewhat different flavors but generally
share the same medicinal and magical effects. In cooking, they’re used with lamb and veal, in
teas, fruit dishes and drinks, sauces, salads, all sorts of sweets, peas, cream cheese, and certain
Middle Eastern dishes. In magic work, mints are mainly used for protection, healing, and
prosperity. [Medicinal properties: Antispasmodic, Aromatic, Carminative, Digestive, Diuretic,
gentle Nervine, and Stimulant.]
*
MUSTARD (Brassica nigra & B. hirta): One of our most widely used condiments, with a
flavor ranging from “mellow yellow” to “spicy brown,” to the “wow, that’s hot!” mustard
sometimes served with Chinese food. But regardless of color or taste, all mustard sauces are
made by blending dry, powdered black or white mustard seed with a liquid such as water,
vinegar, or wine. The black mustard really isn’t black, of course (it’s brown), but we won’t dwell
on that because, just to keep things fair, the white mustard isn’t white (it’s yellow to tan). As
with mints, however, medicinally and magically, they’re viewed pretty much the same. Mustard
sauce is popular on all manner of sandwiches and in dips, and is a standard ingredient in many
potato and egg salad recipes. It’s a classic with ham and roast beef, and goes well with oily
canned fish, such as sardines, too. I often add it to tuna salad (yum). The dry mustard powder is
sometimes used in savory dishes, while the whole seeds are sometimes added to sausages, salads,
cooked vegetables, and pickling brine. The fresh, young leaves of the white mustard can be
steamed as a vegetable or eaten raw in salads, and are an excellent source of vitamins A, B, and
C. Magically, mustard seed is used for protection. “Tis said that burying it under the doorstep
will keep supernatural creatures away, and that carrying it wrapped up in a red cloth guards
against colds and increases one mental powers. [Medicinal properties: Appetizer, Digestive,
Expectorant, Rubefacient, Stimulant.]
*
NASTURTIUM (Tropaeolum majus): Both the fresh leaves and the flowers have a
lovely, peppery flavor (similar to watercress), and can be added to salads, or chopped and
combined with cream cheese or butter for canapés and sandwiches. The unripe seedpods are
sometimes pickled and used as a substitute for capers. [Medicinal properties: Antiseptic,
Expectorant.]
* * *
“Flower-Power Salad”
2 cups fresh, young dandelion leaves
2 cups combined young leaves from any two or more of the following: chickweed, chicory,
nasturtium, plantain, violet, or yarrow
1/2 cup walnut pieces
1/4 cup canned crushed pineapple
1/4 cup mayonnaise
1/4tsp. pepper
Violet blossoms, nasturtiums, or rose petals for garnish (and, yes, they’re all edible; just
remember to remove the calyxes and stems if using whole blossoms)
*
Directions: Carefully wash all the greens and flowers, and pat or spin dry. Tear the greens
into bite-size pieces and toss together in a large salad bowl. Add walnuts and pineapple, and toss
again; then mix in the mayonnaise and pepper. Decorate each serving with the flowers. Serves
approximately four.
* * *
NUTMEG (Myristica fragrans): As we learned several entries back (see Mace), this is
the dried inner kernel of a tropical evergreen tree. Very spicy and aromatic. Some feel it tastes
best when freshly grated, which is easily done with a peppermill. (For an interesting taste blend,
you can grate nutmegs with peppercorns.) Nutmeg’s cooking uses and medicinal properties are
basically the same as with mace. Its magical properties, however, are different. Whereas mace is
used magically to increase psychic and mental powers, nutmegs are used for luck, health, wealth,
and fidelity. They have a long tradition of being carried as a general good luck charm, have also
been carried to ward off illness, and are an ingredient in many “money magnets” or mixtures
(meaning a blend of herbs and whatever that has been magically “charged” to draw prosperity to
the user).
*
OREGANO (Origanum vulgare): A wild marjoram with a sharper and spicier taste than
Marjorana hortensis. Popular ingredient in Spanish, Mexican, and Italian cooking. Can also be
used in the same dishes as marjoram. [Medicinal properties: Antispasmodic, Calmative,
Carminative, Diaphoretic, Expectorant, Stomachic, Tonic.]
*
PAPRIKA (Capsicum frutescens): Comes from the dried, ripe pods of the largest and
mildest varieties of capsicum shrubs (see Cayenne). Used in goulashes, gumbos, soups, salads,
and to add color and extra zest to both bland and savory dishes. [Medicinal properties:
Carminative, Digestive, Stimulant.]
*
PARSLEY (Petroselinum sativum): Possibly one of the main reasons why garlic and
onion eaters have yet to banned from polite society (grin). Parsley has a unique ability to absorb
and diminish strong odors. Chewing a little of it is an age-old method for freshening the breath.
It is also rich in vitamins B and C and potassium (a substance in which cancerous cells cannot
multiply). And, as an added bonus, its light, refreshing flavor combines well with other herbs.
Used in garnishes, soups, stews, sauces, salads, dressings, casseroles, eggs, potatoes, meats,
poultry, fish, herb breads, and teas. In magic, it is used for protection, purification, fertility, and
lust. [Medicinal properties: Antispasmodic, Aperient, Blood cleanser, Carminative, Digestive,
Diuretic, Emmenagogue, Expectorant. (Caution: Parsley in large quantities should be avoided
during pregnancy.)]
* * *
“Herb Koulibac”
1 cup cooked rice
4 hard-boiled eggs, shelled and sliced
2 bunches of scallions, thinly sliced
1/4 lb. of mushrooms, sliced and lightly sautéed
6 tbsp. melted butter
2 tbsp. each: chopped fresh parsley, chives, chervil (or 1 tsp. each dried)
salt & pepper to taste
1 & 1/2 lbs. pie dough, rolled into two 8x10 inch rectangles
1 beaten egg
*
Directions: Lightly toss first seven ingredients together and spread over one of the
piecrust rectangles, leaving the edges uncovered. Top with remaining crust and crimp the edges
together (moisten first with water, if necessary, to make sure they stick). Brush top with beaten
egg yolk and bake at 400 degrees F. for about twenty-five minutes. Serve hot with sour cream,
plain yogurt, or a creamy sauce of your choice.
* * *
PEPPER (Piper nigrum): A standard on every table in America, right next to the
saltshaker. So widely used today, we generally take it for granted, but in days of yore, pepper
was often traded ounce for ounce for gold. It’s said that when Attila the Hun was holding all of
Rome hostage, he demanded 3000 pounds of peppercorns as a tribute. One could wonder if he
specified black or white, but then, maybe he didn’t care, since both colors are fruits of the same
vine. With black pepper, the little fruits are harvested while still green and the drying process is
what turns them black, whereas the white variety comes from peppercorns that have been
allowed to ripen before harvesting. The lighter color results from the dark outer shells being
removed before grinding. White pepper is not as potent as black, but its flavor is more refined
and aromatic—and, because it won’t darken the color, it’s often used in white sauces. But white
or black, pepper as a seasoning seems second in use only to salt. Either added at the table or at
the stove, we sprinkle it in soups, sauces and stews, on all kinds of vegetables, eggs, meat,
poultry, and fish…even some desserts (like spicy pepper cookies). An old standard in magic
work, as well, pepper is used for protection and to dispel evil. [Medicinal properties:
Antibacterial, Carminative, Digestive, and circulation-stimulant.]
*
POPPY SEED (Papaver rhoeas): There are many varieties of poppies, but the culinary
seeds referred to here come from the corn poppy (a safe variety, as opposed to the opium
poppy—just in case anyone was wondering). They have a lovely sweet, nutty flavor and are used
primarily as toppings on cookies, breads, bagels and rolls, and also in cake fillings, fruit salads
and salad dressings, and sweet vegetable dishes. Poppies of all types have a long tradition of use
in magic. In days past, the seed heads were gilded and worn as talismans to attract wealth. Both
the seeds and the flowers are used in magical mixtures to help sleep, while the seeds are
sometimes used in love sachets, or added to food to encourage love. They’re also eaten or carried
to draw good luck and money, and to aid fertility. One curious old spell involves soaking poppy
seeds in wine for fifteen days, then drinking the wine every day for five days while fasting, after
which one is supposed to be able to become invisible at will. If anyone tries this and it works,
please let me know (grin).
*
ROSEMARY (Rosmarinus officinalis): One of the more dominant herbs. Wonderfully
fragrant, with a pine-like sweet yet savory flavor. Used with poultry, fish, lamb, vegetables,
soups, stews, sauces, dressings, salads, herb breads, and herbal teas. In history and magical lore,
rosemary has long been the traditional herb of youth. According to a sixteenth century herbal,
simply “smelling rosemary often” will keep a person young. Rosemary, in fact, is reputed to be
one of the ingredients of a secret elixir called the "Water of the Queen of Hungary.” In 1370 this
“water” supposedly transformed an eighty-year-old gouty princess into a young damsel lovely
enough to be wooed by a king of Poland. It is thought that the legendary elixir was a distillation
of lime, rosemary, and trementine, but the preparation and dosage are unknown (darn). However,
you can create your own elixir—one reputed to be an aphrodisiac, as well as good for the
digestion—by adding a handful of rosemary leaves to a liter of wine. Soak the mixture twentyfour
hours for white wine and forty-eight hours for red; then strain and drink after meals.
Rosemary is also the age-old herb of remembrance (an association which has made it both a
wedding flower and one of the traditional funeral flowers). Scholars of ancient Greece wore
sprigs of rosemary in their hair, while studying, to strengthen their memory. Magically, it has
also been widely used for protection and purification, love and lust, healing and sleep. When
burned, it is said to emit powerful cleansing vibrations, and thus, is often used in incense.
[Medicinal properties: Antispasmodic, Carminative, Cholagogue, Digestive, Emmenagogue,
Nervine, and stimulant for the nervous system. Rosemary supposedly acts on the cardiocirculatory
and cortico-surrenal systems and is considered to be helpful for renewing sexual
vigor. However, it is not advisable for those who suffer from high blood pressure.]
*
SAFFLOWER (Carthamus tinctorius): Sometimes called “Mexican saffron” (though,
botanically, it is no relation to true saffron), safflower’s dried and powdered golden-red florets
are used mainly as a less expensive substitute for saffron. [Medicinal properties: Carminative,
Diaphoretic, Digestive, and Diuretic. Increases circulation.]
*
SAFFRON (Crocus sativus): Delicately flavored and a rich gold hue, saffron is almost
worth its weight in gold, too. It is possibly the most expensive of all spices, but it takes only a
little for it to do its thing. Used in rice, fish and shellfish soups (such as bouillabaisse), poultry,
breads, cakes and cookies. It aids the digestion of rich meals. Saffron has a long history of use in
magic work—for love and lust, happiness, healing, strength, and psychic powers. The ancient
Phoenicians baked it into crescent-shaped cakes to be eaten in honor of the Moon and fertility
Goddess Ashtoreth, and the ancient Persians used it to raise the wind. Some say drinking saffron
tea enables one to foresee the future. [Medicinal properties: Anodyne, Anti-inflammatory,
Antispasmodic, Appetizer, Carminative, Digestive, Emmenagogue, Expectorant, Sedative, and
liver cleanser. (Caution: Saffron contains a substance that acts on the central nervous system and
could damage the kidneys. According to some herbals, large doses may have severe effects. It
should be used only in small quantities.)]
*
SAGE (Salvia officinalis): A dominant herb, sage is highly aromatic, with a somewhat
minty flavor that intensifies with drying. It was once considered the sacred herb of the Latins,
and is still widely used in cooking, herbal medicine, and magic. Medicinally, sage stimulates
both the nervous and endocrinic systems and re-activates blood circulation. Among other things,
it’s said to be an effective remedy for nervous disorders, particularly those related to menopause.
Sage is reputed to help regenerate the system, thereby giving an energy boost to those who have
lost interest in life. Try it in soups, stews, stuffings, sauces, omelets, herb breads, and all manner
of meat, fish, and poultry dishes. As an added bonus, sage makes fatty meats and fish seem less
heavy. However, a little goes a long way, and it has a tendency to become bitter with long
cooking, so exercise care when seasoning with sage. In magic, the leaves are used in many
healing and money spells. Also, for protection, longevity, and wisdom. [Medicinal properties:
Antibiotic, Antiseptic, Antispasmodic, Astringent, Carminative, Digestive, Expectorant,
Stimulant, Tonic. Is said to stop excessive sweating, relax peripheral blood vessels, and reduce
blood sugar. (Caution: Sage contains estrogenic substances and reduces lactation, so avoid large
doses if pregnant or nursing. Avoid completely if epileptic, as it may trigger fits. Also, because it
stimulates blood circulation, sage is not advisable for sufferers of high blood pressure.)]
* * *
“He that would live for aye, must eat sage in May.”
(Old English Proverb)
* * *
SAVORY (Summer: Satureja hortensis; Winter: S. montana): Winter savory is the
stronger, more resinous of the two, but both varieties have a pleasant, piquant flavor. Savory is
best known for its use with vegetables and all types of beans. Sometimes called “the bean herb,”
it not only adds flavor to bean dishes, but also cuts down on the gas produced by them. And
putting a few leaves of savory into the cooking water helps diminish the strong odors of cabbage
and turnips. In magical use, summer savory is said to strengthen the mind when either carried or
worn. [Medicinal properties: Astringent, Carminative, Digestive, Expectorant, Stimulant.]
*
SESAME SEEDS (Sesamum orientale): Tiny, blond seeds (when hulled) with a sweet,
nutty flavor. Used as a topping for breads, casseroles, cookies, fruit, etc. Also in candies,
dressings, dips, and certain ethnic dishes. When ground into a nut butter it becomes “sesame
tahini.” In magic, sesame is used to attract money and induce lust. And it was once credited with
a legendary power to discover hidden treasure, reveal secret passageways, and open locked doors
(which explains the command “Open sesame!” in the famous fairytale Ali Baba and the Forty
Thieves). [Medicinal properties: Carminative, Digestive, Nerve tonic, Rejuvenator.]
* * *
“Sesame-Pop Dressing”
1/3 cup sugar
2 tbsp. sesame seeds
1 tbsp. poppy seeds
1 & 1/2 tsp. grated onion
1/2 tsp. Worcestershire sauce
1/4 tsp. paprika
1/2 cup light vegetable oil
1/4 cup cider vinegar
*
Slowly blend together all ingredients until thick and smooth. Store unused dressing in the
frig.
* * *
SWEET CICELY (Myrrhis odorata): Don’t confuse this with Osmorhiza longistylis,
which also bears the common name of “sweet cicely.” That cicely is medicinal. The one referred
to here is a cooking herb with a sweet, anise-like flavor. It does have value beyond its taste,
though. Some herbalists feel that it makes a healthy sugar-substitute. For instance, if two to four
teaspoons of the dried herb are used in the cooking of stewed fruit or pie fillings, the required
amount of sugar can be cut in half. Sweet cicely can also be added to fruit salads, fruit juices,
salads, delicate soups, all root vegetables, cabbage, and herbal tea. The dried seeds are
sometimes used in cakes and cookies, like anise seed.
*
TARRAGON (Artemisia dracunulus): Has an interesting sort of licorice-like flavor that
is both sweet and slightly bitter. Used in eggs, salads, sauces, fish, meat, poultry, and herb vinegars. Very popular in French cuisine. Indispensable in béarnaise sauce. [Medicinal
properties: Antiseptic, Carminative, Digestive, Diuretic, Emmenagogue, Hypnotic, liverstimulant.]
* * *
“Fast Tomato-Tarragon Soup”
2 tbsp. olive oil
1 medium onion, chopped
two 28 oz. cans whole tomatoes
1 cup chicken or vegetable broth
1 clove garlic, minced
2 tbsp. fresh chopped tarragon (or 1 tsp. dried)
salt & pepper to taste
*
Directions: Combine all ingredients in stewpot, cover and simmer for twenty minutes,
stirring occasionally. Right before serving, puree in a blender or food processor.
* * *
THYME (Thymus vulgaris): One of the most dominant seasonings, thyme has a pungent,
sort of clove-like flavor, and is an essential herb in French cooking. Used with meats, poultry,
fish, in stuffings, egg and cheese dishes, salads, cooked vegetables, and vegetable juices. Aids the digestion of fatty foods. Magically, thyme is used for purification (dating back at least to the
ancient Greeks, who burned it in their temples to ritually cleanse them). Also, for health and
healing, love and courage, to ensure restful slumber, and to help in the development of psychic
powers. According to tradition, wearing thyme enables one to see fairies. [Medicinal properties:
Antibiotic, Antiseptic, Antispasmodic, Astringent, Carminative, Digestive, Diuretic,
Expectorant, Tonic, and uterine-stimulant (avoid large doses if pregnant).]
*
TURMERIC (Curcuma longa): A dominant spice made from the dried and ground
rhizome of a plant in the ginger family—which explains why turmeric has a bitter, somewhat
gingery flavor. A prime ingredient in curry powder. Also common in prepared mustards and in
making pickles. Turmeric has a rich yellow-gold color, so it’s sometimes used as a substitute for
saffron, too. In magic, turmeric is used for purification and protection. [Medicinal properties:
Anthelmintic, Antibacterial, Anti-inflammatory, Antioxidant, Carminative, Digestive, Stimulant,
reduces blood cholesterol, increases circulation and intestinal flora, and may also be antibiotic
and anti-tumor.]
*
VANILLA (Vanilla planifolia): As famous a flavor as chocolate. Delicate, but very
distinctive, with a heavenly fragrance. An important ingredient in many baked goods and candies
and all kinds of desserts. Blends beautifully with chocolate and has been used in conjunction with it since the 1500s. Vanilla comes from the long (five to ten inch) pods of a tropical orchid
vine, and is produced via a lengthy and expensive process. The pods—or beans, as they’re
generally called—are harvested when still a yellow-green, then dried, chopped, and macerated in
an alcohol-water solution. The commercial method can take months, but you can easily prepare
your own vanilla extract by storing a vanilla bean in a little brandy. The flavor will deepen with
age. A vanilla bean can also be buried in a bowl of sugar to impart a hint of flavor and aroma.
That’s not just a culinary trick, but a magical one as well. Vanilla is used in love and lust magic,
and the seasoned sugar is sometimes added to “love potions,” to sweeten them in more ways than
one. It’s also said that a vanilla bean, when carried, will restore lost vigor and improve one’s
mind. Both the fragrance and taste of vanilla are considered to be lust inducing.
*
VIOLET (Viola odorata): Though today we think of it mainly as a herald of Spring, the
violet’s use in food, medicine, and cosmetics dates back at least 2500 years. In fact, some
herbalists feel that the health benefits of the violet are such as to make its physical beauty of
secondary importance. In cooking, the leaves are used in puddings, jellies, and salads. The
flowers can also be added to salads, or candied (sugar-coated) and used as a garnish for desserts.
But their most popular use through the ages is probably “Violet Blossom Syrup,” which can be
poured over ice cream, etc., or used as a base for iced drinks (see recipe below). In magic, violets
are used for protection, luck, love, lust, healing, and peace. The flowers have been carried both
for protection against “wykked sperytis” and to change one’s luck, and are sometimes mixed
with lavender for a love stimulant. Some wear the leaves in a green sachet bag to help wounds heal, and the flowers in a chaplet on the head to cure headaches and dizziness. The ancient
Greeks wore violets to soothe tempers. And—here’s a biggie—if you are lucky enough to gather
the first violet of Spring, ‘tis said that your dearest wish will be granted. [Medicinal properties:
Anti-inflammatory, Antiseptic, Astringent, Diaphoretic, Diuretic, Emollient, Expectorant,
Laxative, and violets may also be anti-tumor. (Caution: Violets contain saponins—glycosides
that form a lather, like soap—so extremely high doses could cause nausea or vomiting. Use only
in moderation.)]
* * *
“Violet Blossom Syrup”
Start with enough deep purple wild violets to fill a pint to quart sized glass jar. Rinse in
cold water and remove the stems and calyxes. Pack the blossoms into the jar and fill it almost to
the brim with boiling water. Cover, let stand overnight, and strain out the violets the next
morning. For each cup of liquid you have, stir in one and a half cups of sugar and the juice from
half a lemon. Bring this mixture to a boil; then remove from heat, let cool, pour into a sterile
bottle, and refrigerate or freeze (it should keep in the frig for several months, but if it ferments,
discard). To make a “violet cooler,” pour a little of the syrup over ice in a glass and add spring
water or carbonated water to taste.
* * *
WATERCRESS (Nasturtium officinale): Very nutritious. Rich in mineral salts and vitamins C, A, B2, D, and E. Has a sharp, fresh peppery taste. The fresh leaves are used in salads,
soups, sandwiches, and as garnishes. Chopped watercress can be added to appetizers, eggs,
cheese, and fish. The ancient Greeks believed watercress improved the brain, and the Romans
considered it an excellent food for those who had deranged minds (hmm…one could wonder if
that meant they thought watercress would restore mental balance, or simply that crazy people
had a particular fondness for the green). Modern-day herbalists sometimes recommend
watercress for nervousness. [Medicinal properties: Blood purifier, Diuretic, Expectorant,
Purgative, Stimulant, Stomachic. (Caution: Excessive or prolonged medicinal use may lead to
kidney problems. Some doctors recommend avoiding it during pregnancy.)]
* * * * *
MEDICINAL EFFECTS TERMS
ADJUVANT: something that is added to a mixture to aid the effect of the principle
ingredient.
ANODYNE: that which soothes or relieves pain.
ANTHELMINTIC: that which destroys or expels intestinal worms.
ANTIBACTERIAL: that which destroys or prevents the growth of bacteria.
ANTIBIOTIC: that which destroys or arrests the growth of microorganisms.
ANTIEMETIC: an agent that counteracts nausea and relieves vomiting.
ANTIHISTAMINE: neutralizing histamine in allergies and colds.
ANTI-INFLAMMATORY: controlling inflammation, a bodily reaction to injury or
infection (typically marked by swelling, redness, pain, heat, etc.).
ANTIOXIDANT: inhibiting oxidation; a protective nutrient to block the chemical
reactions by which many toxins cause harm to the body.
ANTISEPTIC: an agent for destroying or inhibiting pathogenic or putrefactive bacteria.
ANTISPASMODIC: that which relieves spasms or cramps.
ANTIVIRAL: that which destroys or reduces viral growth and infections.
APERIENT: a gentle purgative; mild stimulant for the bowels.
APPETIZER: that which excites the appetite.
AROMATIC: a substance that has an agreeable fragrance and stimulating qualities.
ASTRINGENT: that which contracts organic tissue, reducing secretions or discharges.
CALMATIVE: that which has a mild sedative or tranquilizing effect.
CARMINATIVE: an agent for expelling gas from the intestines.
CHOLAGOGUE: an agent for increasing the flow of bile into the intestines.
DIAPHORETIC: that which promotes perspiration.
DIGESTIVE: that which aids or promotes digestion.
DIURETIC: that which increases the secretion and expulsion of urine.
EMMENAGOGUE: an agent that promotes menstrual flow.
EMOLLIENT: a substance used externally to soften and soothe.
EXPECTORANT: that which promotes the discharge of mucus from the respiratory
passages.
FEBRIFUGE: that which reduces or eliminates fever.
GALACTAGOGUE: an agent that encourages or increases the flow of milk.
HYPNOTIC: that which promotes or produces sleep.
IRRITANT: that which causes inflammation or abnormal sensitivity in living tissue.
LAXATIVE: a mild purgative; an agent that promotes evacuation of the bowels.
MUCILAGINOUS: characterized by a gummy or gelatinous consistency.
NERVINE: that which has a calming or soothing effect on the nerves. (Formerly, any
agent that acts upon the nervous system.)
PURGATIVE: an agent that produces a vigorous emptying of the bowels.
RESTORATIVE: that which restores consciousness or normal physiological activity.
RUBEFACIENT: a mild local irritant that produces reddening of the skin.
SEDATIVE: a soothing agent that reduces nervousness, distress, irritation, etc.
SIALAGOGUE: that which stimulates the secretion of saliva.
STIMULANT: that which excites or quickens physiological processes.
STOMACHIC: that which strengthens, stimulates, or tones the stomach.
TONIC: that which strengthens or invigorates organs or the entire being.
VASODILATOR: that which widens the blood vessels, thus lowering blood pressure.
VULNERARY: a healing application for wounds.
* * * * *
[DISCLAIMER: The herbal and health information in this glossary is offered primarily
for entertainment and personal enrichment. It is NOT intended to be a substitute for the advice of
a licensed health-care practitioner. Since the actual use of herbs, therapies, etc. by others is
beyond the author’s, editor’s, and publisher’s control, NO expressed or implied guarantee as to
their effects can be given, nor liability taken.]
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