“Spices & Herbs” Part Nine – Final Installment (Savory, Thyme, Tarragon and Turmeric)

Happy Valentine’s Day Everyone! I hope it has been a special day however you got to celebrate! Considering it is 13 below zero here today, a to-go order for dinner and Columbo reruns it is! Thank you for being here for the final installment of our “Spices and Herbs” series. Tonight we end with tarragon, turmeric, savory and vanilla!

Savory, a member of the mint family, is commonly grown in two species: summer savory and winter savory. Both have the same uses. The flavor is peppery and suggestive of thyme. Savory relieves gas, diarrhea, and upset stomach. For a soothing tea, use 1 to 2 teaspoons of savory per cup of boiling water; steep for ten minutes, then strain and drink. Savory goes well with bean dishes, soups, and stuffing. It enhances peas, cabbage, Brussel sprouts, and potatoes too. Key nutrients in savory include calcium, iron, magnesium, phosphorus, potassium, zinc, selenium, vitamin A, vitamin C, vitamin B, fiber, limonene, geraniol, and thymol.

A prominent seasoning in French cooking, tarragon belongs to the daisy and dandelion family. It has a sweet flavor, with a hint of licorice. Traditionally, tarragon has been used as an appetite stimulant, to ease digestion and toothache pain. Tarragon has anti-inflammatory, antioxidant, and antiviral properties. Tarragon is excellent with fish and adds a lively flavor to pasta dishes, tomatoes, chicken, red peppers, and potatoes. It also makes a tasty vinaigrette. Key nutrients in tarragon include calcium, iron, magnesium, phosphorus, potassium, zinc, manganese, selenium, vitamin C, vitamin B, vitamin A, vitamin E, limonene, beta-carotene, carvone, and vanillic acid.

Thyme is an herb with a woodsy, warm, and slightly peppery flavor. The leaves and flower tops are used both fresh and dried. It has long been used as a digestive aid, cough and laryngitis remedy and as an antiseptic. It is helpful in treating a sore throat. Oil of thyme (thymol) has antibacterial, antifungal actions, and is the main ingredient in Listerine mouthwash! To make a tea, use 2 teaspoons of dried thyme per cup of boiling water; steep for ten minutes, then strain and drink. Thyme blends well with many foods, including fish, tomato-based sauces, salad dressings, soups, vegetables, and cheeses. Key nutrients in thyme include calcium, iron, magnesium, phosphorus, potassium, zinc, copper, vitamin C, vitamin B, vitamin A, folate and fiber. Phytochemicals include carvone, limonene, beta-carotene, gallic acid, linalol, tannin, and thymol. While thyme is quite safe used as as seasoning, it should not be used medicinally during pregnancy.

A close relative of ginger, turmeric is a naturally yellow-colored spice derived from the powdered roots of an East Indian plant. It is fragrant and slightly acrid and peppery, similar to ginger. Turmeric is the primary anti-inflammatory herb of ayurvedic medicine. Its antibacterial action helps to retard food spoilage and treat wounds. Turmeric contains curcumin, a compound that reduces swelling, making it useful in treating inflammatory disorders such as arthritis. For a healing drink, use 1 teaspoon of turmeric powder per cup of warm soymilk. Turmeric is also available in capsule form in health food stores. Key nutrients in turmeric include calcium, iron, magnesium, phosphorus, potassium, zinc, copper, selenium, vitamin C, vitamin B, folate and fiber. Note: turmeric is not recommended for people who have clotting disorders or who are on anticoagulant medication. And, since it increases bile production, you should not use it in medicinal amounts if you have gallstones.

RECIPES:

Lemon Thyme Rice. (I love this along with salmon!) Take 1 tablespoon butter of your choice, 1 cup of uncooked white rice (I like either jasmine or basmati), 1 can of low sodium chicken broth, 1 tablespoon of fresh lemon juice, 1 tablespoon of fresh thyme leaves. Melt butter in a medium saucepan, over medium high heat, and stir in the rice. Cook rice, stirring frequently, until browned, about 5 minutes. Mix chicken broth, lemon juice, and thyme into the rice. Cover, and reduce heat to low. Cook 20 minutes, until liquid has been absorbed. Fluff with a fork before serving. (Note: if fresh thyme is not available, 1 teaspoon of dried thyme works just as well!)

Garlic and Thyme Green Beans. 1 tablespoon of olive oil, 1 1/2 pounds of green beans trimmed, 2 tablespoons of minced garlic, 1/2 teaspoon of kosher salt, 2 teaspoons of chopped fresh thyme leaves, 1 tablespoon of fresh lemon juice, 1/4 teaspoon of freshly ground black pepper. Heat oil in a large frying pan over medium heat. Add green beans and cook, stirring occasionally, until starting to soften and brown, about 8 minutes. Add garlic and cook until fragrant, another 2 minutes. Remove from heat and add remaining ingredients, stirring well.

Healing 3-Ingredient Turmeric Tonic. (One of my favorites) Take 1 tablespoon of fresh grated turmeric or 1/2 teaspoon ground, 1 tablespoon of fresh grated ginger or 1/2 teaspoon ground, 1 whole lemon, 1-2 teaspoons of maple syrup or stevia or honey, 1 pinch of cayenne pepper, 3 cups of filtered water. In a small saucepan, add turmeric, ginger, lemon juice, and maple syrup or honey, cayenne, and filtered water. Bring to a simmer not a boil, over medium to medium-high heat. Then turn off heat. Set a small strainer over serving glasses and divide between two mugs. Enjoy. If the tonic is too potent for you, dilute with more warm water. You can store any leftovers in the fridge for up to 2-3 days. Just reheat on the stovetop until warm.

Have a wonderful week everyone! Next week’s post will be all about the humble, yet very powerful ally: GARLIC! It will be an extra-loaded post with some remedies for specific health problems using garlic and great kitchen tips!

“Spend more time with people who bring out the best in you, not the stress in you.”