by Kathleen Millard

Created on: December 07, 2009   Last Updated: December 08, 2009

Humans have valued the use of spices and herbs as far back as recorded time. People in olden times made dangerous sea voyages to the Far East or other distant lands in pursuit of valued spices and herbs to liven up their food, to use in healing, or use as a food preservative.

When I first set up housekeeping I knew that I enjoyed the experimental aspect of using spices and herbs in my food, contrary to my mother, who mostly cooked bland food. After looking at her spice rack on the wall, with the spice tins collecting dust, I asked her, "why don't you use these spices?" I guess she didn't have the compulsion to try new and different flavors for her food like I did. It was at that point that I made a vow to myself that when I became a homemaker I would try new and different herbs and spices.

Tarragon leaves are long and slender, and this herb is believed to have come from Russia. It has the medicinal quality of stimulating the appetite, and is especially good in cream sauces, and for seasoning green beans. It has a fresh, delightful fragrance. Sage, although popular as a seasoning in poultry stuffing, is very versatile. It is probably the primary ingredient in sausage, and is wonderful for seasoning roasts of all kinds, especially pork roasts. Add a little to gravies for a delightful, fragrant blend. Sage is native to the Mediterranean region, and is helpful to the digestion.

The spice mix that I probably use the most in my cooking is herbes de Provence. When I found out that it was invented in the 1970's I was surprised, believing that such a savory blend of herbs must have been discovered in olden days. The mixture of ingredients that makes up herbes de Provence is: savory, fennel, basil, lavender flowers, and thyme. Whenever I make a pot of stew or homemade soup I always add a generous pinch of herbes de Provence to make the soup irresistibly delicious.

Besides traditional foods that my family enjoys, probably my most favored cuisine to prepare is Chinese. Five spice powder is a delicious addition to Asian food, but don't limit it to Chinese food. It is especially delectable as flavoring for chicken and rice and chicken and noodle soups. It is said that 5 spice powder possesses all of the five known flavors; bitter, sweet, salty, sour and pungent. It is composed of fennel, cloves, cinnamon, star anise and ground Szechuan peppercorns. Some 5 spice powder mixtures also add other ingredients. Add a pinch to your stir-fry dishes, along with some sesame oil

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