The Antioxidant Qualities Of Herbs
OLIVE OIL WITH HERBS
Vegetable oils scented with herbs and spices were extensively used in antiquity, but we have no knowledge of their application in the kitchen. We do know, however, that owing to their inherent qualities, vegetable oils were used for body care. Selected herbs were added to vegetable oils to lend them valuable curative, styptic and antioxidant qualities.
During the reign of Byzantine emperor Constantine "the purple-born", legist Cassianos Vassos is credited with a number of recipes for scented olive oil. Some of these recipes provide instructions for improving medium and low quality olive oils with the addition of aromatic herbs. For example, rancid olive oil improves with the addition of dill and foul-smelling olive oil with the addition of coriander or raisins. A popular practice in the villages of the province of Pediada, Crete, was to add 2-3 oregano sprigs in large earthenware jars used as olive oil containers.
There has been a lot of research in the plant kingdom for substances with antioxidant qualities, particularly in herbs and aromatic plants, the main sources of antioxidants. Independent investigation results concur on the significant antioxidant qualities of rosemary and oregano.
In 1952 Chipault noted that consumption of salted meat should be combined with infusions of rosemary, sage, and thyme. In addition, he claims that oregano combined with mayonnaise acquires excellent antioxidant properties. Modern research is under way by the Aristotelian University of Athens with regard to the stability of olive oils mixed with rosemary, oregano, garlic and thyme.
The proper harvesting of wild herbs is determined by the particular location of the plants as well as their subsequent culinary application. In particular,
Leaves, shoots and blossomed tops should be harvested during the afternoon hours when most of the plants' active substances accumulate in those sections. Similarly, roots and bulbs should be collected in autumn or spring, and fruits, flowers early in the morning all year round.
Never harvest plants/herbs, if you are not sure whether they are edible.
Herbs and wild greens growing on roadsides or curbs are not suitable for consumption.
Harvesting during the months of March and April requires caution since during that - period most farmers spray their land with hazardous pesticides.
Harvest only the green and healthier looking herbs/plants.
Do not uproot herbs/plants, but trim the tender parts to give plants/herbs the opportunity to grow again.
Harvest only the quantities you consider enough to last you for 5-6 days. Herbs and plants loose their precious qualities after this period.
Never leave plants/herbs in nylon/plastic bags, closed spaces, under direct sun light or in the trunk of your vehicle.
If you live in the country, but do not have the knowledge required to identify specific herbs and wild plants, or the time to harvest them yourselves, look for them in your local market or greengrocer.
It is advisable to find out the origin of the herbs and plants you intend to buy.
Never purchase herbs/plants with obvious damage on leaves or fruits.
Wild plants and herbs are best for consumption the same day of purchase. The same is true for all vegetables.
Never wash or rinse wild plants if you intend to store them in a freezer or refrigerator for a few days. Refrigerated plants turn yellow and give off a foul smell in a week or so. If you must refrigerate wild plants, store them at the lower compartment of the refrigerator.
Always remove the yellow leaves, soil or any other visible foreign matter before refrigerating herbs and wild plants. Do not wash.
Wild plants with thick leaves and stems last longer in the freezer/refrigerator. However, chicory and asparagus wither and turn yellow quite easily.
Herbs and wild plants should not be soaked or they will loose many of their much desired substances (particularly sugars, vitamins and minerals).
Always rinse them under running water, particularly the leaves and root section.
Never dispose of roots since they concentrate valuable substances (water, sugar, etc.) Roots are best cleaned with a brush. Do not scrape them with knives or other sharp instruments.
Wild plants harvested from areas frequented by sheep and dogs should first be soaked in a vinegar solution for 10 minutes prior to consumption and then rinsed thoroughly.
PREPARATION FOR COOKING WILD PLANTS
Wild plants and vegetables should be allowed to dry well before their consumption raw, in salads. Olive oil is best distributed over dry leaves. Centrifugal manual dryers for plants are available in the market today.
Wild herbs and vegetables should not be finely chopped when using less than 4 species.
Do not mash wild plants and vegetables when making wild soups. It is best to chop them finely with a sharp knife.
To get the most out of wild plants and vegetables, it is best to consume them raw. The more you process foods, the higher the loss of their valuable substances. Boiling wild food for 4 minutes corresponds to 20-45% loss of their minerals and 75% loss of their vitamins.
Adding an acidic medium, e.g. lemon juice or vinegar, to boiling or raw plants minimizes the loss of vitamins.
The most popular mode of wild plant preparation is boiling. However, one should take the following tips into consideration:
allow the water to come to the boil prior to adding the wild plants. This way the plants will not bleach but will retain their beautiful green colour.
Boil wild plants in as little water as possible: rinse them thoroughly and put them wet in a pot. Mix them well and add a little water.
Caution: some plants, e.g., chicory, should be boiled in ample water, otherwise they turn yellow. Also, wild and bitter plants should be boiled in ample water to discharge their bitter substances.
Adding soda to boiling wild plants will help them retain their beautiful colour, however, most of their valuable substances will be lost, particularly vitamin C.
Add salt to boiling wild plants approximately 8 minutes before you take the pot off the oven ring or before serving.
Wild plants should be boiled in covered pots at high heat. The longer the cooking time the higher the loss of valuable substances.
Strain boiled plants the soonest possible, otherwise they will turn yellow.
You may want to catch the juice from strained boiled wild plants and vegetables to make a healthy drink. Store the juice in glass jars and refrigerate for 2-3 days. To make a tasty drink, warm the juice and add lemon juice, salt and a little olive oil. The same wild plant juice can be used in soups and sauces.
Pickles can also be made from purslane, vineyard offshoots, artichokes, and bulbs. Use extra quality vinegar and olive oil.
Fruit make nice preserves in alcohol ("raki", vodka, wine) while they provide excellent fragrance to these mediums.
You can keep wild plants in deep-freezing all year round. Let them soak in water for 10 minutes, then collect them with a perforated spoon and place them into plastic bags. Finally, store them in your freezer.
The freezer is not the most suitable place to store wild plants and herbs, excepting such aromatic herbs as fennel, leek, poppy, nettle and mallow.
Frozen wild plants intended for pies should be allowed to thaw at room temperature and then strained.
This activity requires particular care since it affects the chemical constitution and nutritional value of herbs.
1. Avoid collecting larger quantities than you actually need.
2. Leaves are best before the plant blossoms, while herb fruits and shoots after the plant blossoms.
3. Aromatic herbs should be collected during morning hours (early in the morning, provided there is no frost). Herbs should not be collected when it rains.
4. Use a pair of scissors to cut the tender part of herbs, never uproot them. Uproot only when you require the roots. Roots are best in Autumn, when the plant has stopped the production of leaves and flowers. Herbs, particularly the marjoram, oregano, sage, (spear)mint, laurel, thyme and rosemary, are usually dried. Leafy herbs, e.g. basil, tend to wither and loose their tasty substances after drying.
The best way to dry herbs is to make little bunches and rig them upside down on a line in a cool, dry and drafty place. Bunches should be thin so that the circulating air can dry the herbs to the core. You may want to cover the bunch with a cloth to prevent accumulation of dust. Make sure that the temperature is steady and the air is dry. Avoid humid areas.
The faster the drying of herbs, the better. Do not dry herbs under direct sun light, or they will wither. The ideal temperature is 20-31°C.
The leaves are dried whole. The drying period depends on the plant itself. Drying delicate leaves requires 3-4 days, while leaves from long-lasting herbs requires 6-8 days. As soon as the herbs are dry, pluck their leaves and place them in airtight jars and store away in a cool, dry place.
Use dried herbs six months later, but not much later since they tend to loose their aroma. The kitchen oven can also be used for drying herbs. It is rather difficult to determine the exact time required for each herb to dry in an oven since herbs vary in constitution and humidity content.
To dry herbs in the kitchen oven you need to place them on a flat baking pan lined with baking sheets or foil and heat them at 50°C. Use your experience and common sense to check if the herbs have reached a satisfactory dry stage before removing them from the oven. Leafy herbs, e.g. the basil, maintain their beautiful green colour when dried in the oven. Should you notice humidity in the glass jars where you have stored herbs, empty the contents of the jars in a baking pan and dry the herbs as above for 8-10 minutes. Store the dried herbs in dry, airtight jars.
There are various ways to keep herbs with drying and freezing being the most popular. Herbs can also be preserved in various mediums, e.g. vinegar, olive oil, butter, pesto, and sauce where their aromatic substances are maintained all year round. Freshly harvested herbs should be rinsed immediately under running water and then dried on cotton cloth before use.
Large quantities of fresh herbs are usually kept in freezers. Frozen herbs retain their aroma and ingredients for a wide variety of dishes. The fennel, basil and (spear) mint are frozen best than other herbs. Do not use these herbs for garnish, since they tend to soften and change in colour a little. It is better to chop them finely and place the pieces in ice-cube holders; fill cells with water and then freeze. There is no need to defrost the ice-cubes with the herbs; simply toss them in the pot and mix them with the food. Alternatively, chop the herbs finely or roughly and place them in plastic bags in small quantities. Herbs can also be preserved in butter or olive oil.
The use of crumbled herbs is most convenient for meals and pastries. The same is true for powdered herbs. Mix 2-3 species of herbs of your choice and process them in a food mill. Seeds are usually kept whole, grated or shelled. Dried herbs, wild plants and seeds have a long shelf life, approximately a year. Keep glass jars and other airtight containers in a dark, cool place around the house. Use self-adhesive labels on jars with information about the herbs contained therein and their date of storage.
If you have no or little experience with herbs, then make use of them with moderation.
Use one herb at a time, until you acquire the experience to combine them in dishes and pastries.
For more information about herbs, look for the literature available in your area, or consult with an expert.
Herb blends are available at special stores where you can also get more information about herbal applications.
Herbal drinks, hot or cold, are very popular and easy to prepare. The rule is: one or one-half teaspoon of herb for a cup of water. When you use roots, rinds, or leaves, it is best to finely chop them first before use. The kitchen utensils required to make an infusion or tea should be made from enamel, porcelain or clay. Other kitchen utensils used for making herbal drinks are: strainer, kettle, cups with saucers. The time required to make a herbal infusion depends on the hardness of the particular herb. The following ways are used to prepare herbal teas and infusions:
1. Put as much water in a kettle as is required to make the amount of tea you desire. In a separate container place the quantity of herbs that corresponds to the number of servings you intend to produce. As soon as the water comes to the boil pour it over the herbs and cover the container for 10 minutes, then filter and serve.
2. Put the necessary amount of water and herbs in a container and boil for 2-3 minutes. Then turn off heat, but do not remove the container from the hot ring. Let the container rest on ring for 10 minutes, then filter the contents and serve.
3. Heat water (70-80°C) in a kettle, but do not let it come to the boil. Remove the kettle from the oven ring and pour the hot water over the herbs in a container. Cover the container for 7-8 minutes, filter and serve immediately.
4. Place as much of the herbs you require in a container and add water. Let the herbs soak for 3-4 hours, then strain and serve. Do not heat water or boil the herbs.
