Herbs and Spices used the most: seasonal and everyday use.

17 years ago

I am conducting some research and this is what I am looking for:

-Herb/spice name.

-Frequency of use.

-Frequency of purchase.

-Your geographic location.

Any and all herbs/minerals/vitamins should be listed.

Also, information regarding those that get used less frequently.

All information is for private research.

Your participation is highly appreciated.

Thank you in advance,

JAW

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Comments (8)

ned_hudson
17 years ago
I'm going to answer you here instead of the herbs forum,as mostly I'm using medicinal herbs:
Every day-Devil's Club(Oplopanax horridum),Rooibos(African
red tea)powdered stevia leaf,salt,pepper.
Frequently-wild rose hips(in tea),echinacea(in tea),mint(in
tea)
Occasionally-cinnamon,oregano,rosemary,chile powder,savory,
thyme.
Southeast Alaska-Prince Of Wales Island Z6/7

When you live on a rock,build a rock garden.
cacye
17 years ago
I use a lot of herbs and spices for food and for medicinal purposes. I use basil,oregano,thyme,chili peppers,savory,rosemary,pepper,fennel,garlic, and onions in my Italian cooking; Turmeric,cinnamon,garlic,basil,pepper,chili peppers in my middle eastern and Greek cooking; Sesame seeds,pepper, chili peppers,mint,basil,cilantro,garlic,onions,shiso,ginger,horseradish, and seaweed in my asian cooking; Chili peppers,cilantro,onion,garlic,basil,oregano,hibiscus, and cumin in my Mexican cooking. I use different chili peppers and basil for the dishse depending on the flavor I want.
For herbal cures I use a wide range of things depending on my problem. Currently I have an undiagnosed illness that has these symptoms: sores that bleed,fatigue,itch,lumps,crawling sensations,stabbing sensations,sore throat,sore behind,bouts of diarrhea. What seem to do the best for it so far is peppermint oil, lots of it.
I have in the past had bouts of candida; for that I use gentian violet from Wal Mart if I have panties that I don't mind being stained purple; If I don't I use a solution of borax(water plus store borax). For arthritis I use Du huo, a combination of Chinese angelica and notoptygerii herbs; this also works for bursitis and tendonitis. For most general infections I pick Echinacea from the yard and eat it fresh. For tough infections I also use licorice with the Echinacea as well as oregon grape stems I pick from around here(I live in Denver, Colorado), or huang lian; both have the same active properties as goldenseal but are not endangered in the wild. For colds,etc. I use Japanese honeysuckle plus cocklebur fruit combination of herbs. For most sore throats I use pickle juice from dill pickles you buy at any store. I use other herbs as the occaisions arise.
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Please help with most useful herb tips!
Q
Comments (13)
Herbs add flavor to food and provide extra scent and color in your garden. They are among the oldest cultivated plants and are as fascinating now as they were hundreds of years ago. Herbs can be annual, biennial, or perennial. Most have modest flowers, but some have very showy flowers, while others have quite striking leaves. Many herbs attract bees and butterflies, which adds even more interest to your garden. Here are the 10 most popular herbs for you to consider. 1) Basil is a half-hardy annual with shiny green leaves; it is great in tomato dishes. It grows up to two feet and needs shelter, sun, and regular pinching out to keep it small. 2) Bay is often grown as a small, pyramid bush and can reach sixty feet if grown in the wild. However, it is quite slow growing in pots, so you donÂt have to worry about it getting this tall in your garden. You can use bay leaves in stews and sauces, and it is especially tasty in spaghetti sauce. 3) Chervil is a delicate, ferny annual or biennial. It grows to about one foot tall and has a peppery taste, which is quite strong if used fresh in soup or salad dishes. You can harvest this herb all winter long if planted in a sunny, sheltered spot. 4) Chives have tidy, grassy leaves and a mild onion flavor. They grow to be about 6 inches high. These are perhaps the most popular herbs used and grown today. They are most commonly used in salads and in potato dishes, as well as a garnish. 5) Dill is an annual that grows to be about three feet high. It has delicate, feathery leaves and strong-scented seeds. Its flat yellow flowers make a great border in any flower garden. Dill is often used with fish, eggs, and tomatoes, as well as in pickling. 6) Garlic has a very distinct flavor that is used to enhance meat, vegetables, and salad dressings. It is very easy to grow; you can plant single cloves in the spring and have complete heads of garlic by late summer. 7) Mint is very prolific in its propagation; it grows to be about 24 inches tall and spreads very rapidly. If you plant it in a garden, you might want to put it in a pot to keep it from overtaking the other plants. It is traditional to use mint jelly with lamb and fresh mint with peas and new potatoes. 8) Parsley is considered to be the most popular herb because it can be used to enhance any savory dish. It is a biennial, but sometimes grown as an annual, and grows to be about two feet tall. The fern-leafed plants make a very attractive border. 9) Sage comes in many different varieties; all are hardy shrubs that benefit from annual spring pruning. This herb is traditionally used in turkey stuffing, but is also popular with poultry and cheese. Tarragon is a floppy, course perennial, about two feet tall. It has a fresh, tart taste and is used in fish, chicken, and seafood dishes. The French variety is considered to be better than the Russian is. Here is a link that might be useful: How To Herbs
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Herbs and Spices used the most: seasonal and everyday use.
Q
Comments (8)
Very Frequently (Use daily and buy weekly): Coffee (organic whole bean), Green Tea (whole leaves, not the bagged kind), Black Tea, gourmet (Earl Grey and Lychee Black) not bagged tea; Ginger (fresh) and Garlic (fresh); Black Pepper (whole) Frequently (Use weekly and buy twice a year): Minerals and vitamins: Multivitamin containing Dicalcium phosphate, magnesium oxide, potassium chloride, ascorbic acid, ferrous fumarate, calcium carbonate, dl-Alpha tocopheryl acetate; niacinamide; zinc oxide; calcium pantothenate; crospovidone; magnesium stearate; magnesium sulfate; hypromellose, cupric sulfate, pyridoxine hydrochloride, riboflavin, lecithin, thiamin mononitrate, vitamin A acetate, sodium borate, folic acid, sodium molybdate, beta carotene, chromium chloride, potassium iodide, sodium selenate, phytonadione, biotin, sodium metavanadate, stannous chloride, cholecalciferol, cyanocobalamin. Herbs- Rosemary; various types of Thyme; various kinds of Basil; oregano; marjoram; Bay Laurel leaf; Curry powder; Schisandra Berry; Chamomile; Rooibos, red; Mints. Occasionally (Use small quantities monthly and buy once a year): Allspice; Sesame Seed; Cayenne pepper; Cinnamon, ground; Cardamom; Mustard, powdered and whole seeds; Fennel; Saffron; Paprika; Vanilla bean; chili powder; Dried hot red pepper flakes; white pepper; MSM +glucosamine; melatonin. Rarely (Use small quantities a few times a year and buy every 2 years): Tamarind, cubeb, dried red hibiscus, Lavender, organic dried rose petals, dried passionflower leaf, dried elderberries, Ginseng, red korean; Ginseng, Siberian; Kava Kava root; Tarragon; green peppercorns; red peppercorns; savory; sage; dill seed; Coriander, whole; lemongrass; Mace; Cinnamon Sticks; Cloves; Allspice, Turmeric extract, bilberry extract, citrus aurantium extract, gotu kola, ginkgo, uva ursi, juniper berry, dried papaya, bromelain. Very rarely (Use small quantities once or twice a year and buy every 2-3 years): Chinese 5-spice powder, star anise, Valerian, Meadowsweet, astragalus, blackberry leaves, codonopsis root, reishi mushroom, peony root, licorice, eyebright, osha root, wild cherry bark, frankincense, myrrh, sweetgrass, white sage (artemisia), cat's claw, bitter melon, goldenseal, galangal, dried lime leaf, candied citrus peels, vervain, gumbo file (sassafras leaf), dill weed, celery seed. Chinese herbal tea mix containing : cortex eucommiae, niouqi, Jinggouji, Zhaosi, Radix morindae officinalis. Supplement containing: guarana extract, gymnema extract, garcinia cambogia extract, white kidney bean extract, citrus bioflavonoids, fenugreek, chitosan, citric acid, L-carnitine, L-lysine, L-phenylalanine, potassium phosphate, magnesium phosphate, potassium chloride, calcium carbonate, betaine HCL, inositol, dl- methionine, chromium picolinate, lutein extract, grapeseed extract, tocotrienols, coenzyme Q10, lycopene.
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Thank you, Annie, for that tip ... my kid loves almond-cookie, so I will get the almond extract. Thank you, Cloud_Swift, for the info. on Spice House to save money. Thank you, pkramer, for that tip on Rosemary indoor. It died on me last winter. I grew up near Grand Rapids MI. Now I'm in Chicago's suburb, zone 5a, much colder than zone 5b in MI. What I grew in the summer was probably Russian Tarragon ... no smell whatsoever. The right thyme also makes a big difference ... so I make sure that pinch off a leaf to sniff before buying the herb. I'm lucky to have a sage brush that survived zone 5a winters for the past decade. I sun-dried the sage leaves in the fall ... great flavor, no sage-spice can beat. One year I used Organic Spice's Hunter Herbes de Province, that gave good flavor to all my soups. Then I bought some cheap brand recently, and it stank up my entire pot. I bought "Imitation Vanilla" last year, and it had a weird & odd chemical smell, so I threw the whole bottle away. The real vanilla is what matters. A friend gave me Organic Extra virgin Coconut oil Nutiva brand. I used 2 tablespoon of that in making granola. The fresh coconut smell perfumed the entire house, and the granola was absolutely delicious. In contrast, the coconut milk I bought from Trader's Joe, or Oriental Market has this "soapy" flavor from stale coconut, or else it's so loaded with sulfites or potassium sorbate(chemical preservatives) ... that I break out in rash. I quit using coconut milk a long time ago ... so glad to find Nutiva's extra-virgin coconut oil with the most intense, delightful fresh coconut essence. This post was edited by Strawberryhill on Fri, Jan 10, 14 at 23:33
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What I like about Penzeys is they sell almost all of their spices in the little 1/4 cup jars, which really helps me keep my spices fresh, since single-me doesn't use up spices that fast, especially the less common ones. I also love some of Penzeys unique blends. But I have to pay shipping so not much of a cost savings so I only order things once and a while from there, specialty items, etc. I can also get good spices locally so it's all good. I don't throw spices out too often, I just use them a little more liberally if they are older. Chile powders seem to hold up relatively well for me, I don't go thru the hotter stuff very fast. Paprika, on the other hand, looses its delicate flavor fast. But who cares if you are just using paprika for the color. I do some N. African/Middle Eastern and Hungarian cooking and I actually use paprika for the taste. As for having little jars of weird spices on the counter, I hear ya! But in those situations I try to find recipes I like using that ingredient. I love to experiment in the kitchen. Tumeric is so good for you, I have developed a repertoire of recipes using it. BTW, that's another spice that doesn't do well sitting on the shelf for long periods of time. I think that's why a lot of people don't think tumeric has much taste, because the taste it does have seems to fade faster than I can use it up. I like tumeric with rice and peas or spinach. It's the poor man's saffron.
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rooibos
15 years ago
Hello from central Europe.

I grow my own basil and rosemary, they are indispensable for those mediterranean dishes that i like so much.
For sore throat and cough I prepare my own spruce needle sirup.
And finally I drink ridiculous amounts of Green and Rooibos tea.

Here is a link that might be useful: Rooibos health benefits
oakleif
15 years ago
What a great thread and useful. I take valerian root tabs for nerves and sleep aid,Hawthorn berries for blood pressure,ST Johns wort and Rhodioa for depression,B12 and iron for anemia. I quit taking all prescription meds as i could not afford them and am now doing much better.This works for me but maynot for you. I am dieing of congestive heart failure anyway so what do i have to lose?
rusty_blackhaw
15 years ago
A poster commenting above (rooibos) registered with GW last month and immediately began promoting this tea product. His home page (identified in his user profile) does not list who's behind it but is set up as a rooibos promotional site. The health claims made on this and another promotional site to which he's linked are not documented by studies in people (see a recent post in this thread for more info). The site linked to above promotes the tea for use in pregnant women, but I see no references regarding any studies on its safety and usefulness during pregnancy.
oakleif
15 years ago
I wonder what a long term study on eric or brendon would do for the advancement of mankind.
brendan_of_bonsai
15 years ago
I actually have plans to study a highly scalable way to increase feed conversion in mammalian livestock over the next four months using a probiotic, this will hopefully help relieve some of the stress on pasture lands that has been imposed by an increasingly westernized diet creeping in to India and China, and would be highly scalable and there for very accessible to poor rural farmers.
brendan_of_bonsai
15 years ago
Just read the thread, why would you derail it like that? Eric just pointed out that a for profit entity did not back up its claims in any sort of independent way.
No reason to get off the subject of herbalism.

Herbs and Spices used the most: seasonal and everyday use.

Comments (8)

ned_hudson

cacye

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