“Spices and Herbs” Part Three (Celery, Chervil, Chives and Cinnamon)

Hi Everyone! MERRY CHRISTMAS. I hope you have had a wonderful day. For those caught in the middle of the arctic freeze, I trust you have stayed safe and warm.

Tonight’s post will feature celery, chervil, chives and cinnamon.

Celery seed has a mild, slightly bitter celery-like taste. Like the root and leaves of the celery plant, they assist the flow of urine through the kidneys and aid the digestive system. It is recommended to take 1/4 cup of juice made from celery leaves and roots two to three times daily or to mix 6 to 8 drops of celery oil to a glass of water twice daily to relive the symptoms of arthritis. The seeds of this familiar vegetable enhance split-pea soup, fish, chowders, tomato sauces, and soups, hot or cold potato dishes and stuffing. The leaves, or celery “tops” from fresh celery, are good chopped and used in dishes while they are cooking. Key nutrients in celery seed include calcium, iron, magnesium, phosphorus, potassium, zinc, vitamin C, vitamin B, vitamin A, folate, and fiber. Phytochemicals include limonene, beta-carotene, linalol, rutin. NOTE: While celery seed is quite safe used as a seasoning, celery juice and celery oil are more concentrates so you should not consume them if you are pregnant.

Chervil has a flavor that is sweet and slightly aniselike. This herb can be used as a digestive aid, gas remedy, and appetite stimulant. It has an overall tonic effect. Some herbalists recommend it to lower blood pressure. Because it is similar to parsley, chervil can be used with almost any dish, either as a garnish or as a flavoring. Use in combination with other herbs to bring out the flavor. Key nutrients in chervil include calcium, iron, magnesium, phosphorus, zinc, vitamin C, vitamin A, vitamin B, vitamin E, folate and fiber.

Chives have a flavor that is mild and onionlike. They stimulate the appetite, ease digestion, and help relieve gas. They may increase the body’s ability to digest fat. Their high iron content helps in preventing iron-deficiency anemia. Fresh chives, which are easily grown at home, offer the greatest medicinal benefit. Cut chives just before using them to keep their vitamins, aroma, and flavor. When chives are heated, they lose their vitamin C content and digestive properties. A milder substitute for onions, chives can be added to cream cheese, cottage cheese or sour cream to make a spread or topping or used as a garnish. They give zest to salads, soups, broths, stews, omelets, scrambled eggs, and cooked vegetables. Add the blossom as a milder, decorative touch to salads. Key nutrients in chives include calcium, iron, magnesium, phosphorus, potassium, zinc, vitamin C, vitamin B, vitamin A, vitamin E, folate and fiber.

Cinnamon has a flavor that is mildly strong, acidic and sweet. Like many kitchen herbs and spices, cinnamon has antiseptic properties. Sprinkle the powder on minor cuts and scrapes (after cleaning the affected area thoroughly). It is a widely used digestive aid that helps to relieve nausea, vomiting, diarrhea and indigestion. It is beneficial for the heart, lungs, and kidneys. Sprinkle powdered cinnamon on toast, add it to cookie batter, or stir it into hot apple cider. Use it with winter squash, sweet potatoes, yams, carrots, and parsnips. Cinnamon is good in cakes, pies, muffins, and breads. For a warm, sweet spicy drink, use 1/2 to 3/4 teaspoon of powdered cinnamon per cup of boiling water. Key nutrients in cinnamon include calcium, iron, magnesium, phosphorus, potassium, zinc, vitamin C, vitamin B, vitamin A, folate and fiber. Phytochemicals include beta-carotene, eugenol, geraniol, linalol, tannin, and vanillin. NOTE: you should not ingest essential oil of cinnamon or apply it to you skin as it is strong and can be irritating.

RECIPES

Jasmine Rice with Veggies. Take 1 cup of jasmine rice, 2 cups of water, 1 celery stalk, 2 green onions, 1 teaspoon of sea salt, 2 teaspoons of pepper powder, 1 teaspoon of peanut oil, and roasted white sesame seeds for garnishing. Cook the rice in your preferred way along with the teaspoon of sea salt. Heat a pan and add the oil. Once the oil is hot, add the chopped onion and chopped celery. Add the pepper powder and cook them until the vegetables are soft and tender (or if you prefer, slightly crunchy). Mix the vegetables with the cooked rice, garnish with the sesame seeds and enjoy!

Sauteed Cinnamon Apples. Take 2 whole apples, peeled and cored, 2 tablespoons of coconut oil, 1/2 teaspoon of cinnamon, 1/4 teaspoon of sea salt. Peel the apples and remove the core. Cut the apples into uniform bite-sized pieces. Add all of the ingredients to a small saucepan. Cook over medium heat, stirring frequently, until the apples are your desired tenderness. Enjoy warm! (Notes: Honeycrisp apples work well for this recipe. Cooking time for the apples is about 5-7 minutes. More cinnamon can be added to your liking. Keep the apples pieces uniform in size so they cook evenly and use a large enough pan so the apples stay in a single layer in the pan.)

Chive Vinaigrette. 3 tablespoons of apple cider vinegar. 1 clove of garlic, finely minced. 2 tablespoons of chopped chives. 2 teaspoons of Dijon mustard. 1 teaspoon of sugar. 5 tablespoons of olive oil. Sea salt and pepper to taste. Place all ingredients in a bowl and blend thoroughly until well combined. Refrigerate for 20 to 30 minutes until chilled. Toss with a salad and enjoy. (Note: This also goes well tossed with grilled or roasted potatoes or grilled vegetables.)

Have a great last week of 2022! Next week’s post will be all about cloves, coriander, cilantro, and cumin. Stay safe and well!

“For last year’s words belong to last year’s language, and next year’s words await another voice.”