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Essential aromatics from plants

Herbs. From green plant partsBotanical vs culinary herbsStill overlap between herbs and spicesFor example

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Essential aromatics from plants

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    1. Essential aromatics from plants

    3. Bay laurel Laurus nobilis Same family as cinnamon Compounds include eugenol, cineol, others in common with cinnamon Think about how it’s used…

    4. Sassafras Also in the Lauraceae Several NA species Name means stone breaker Became very popular in 17th century Europe Bark of roots most commonly used Safrol, eugenol, camphor Safrol now known to be carcinogenic Little or none in leaves Ground leaves used in filč powder (for gumbo) other Creole and Cajun dishes

    5. Onion family Some 400 species of Allium All over northern hemisphere Eaten for 1000’s of years May have been one of the earliest cultivated foods May have symbolized eternity in Greece Pretty much all are bulbs

    7. Variety of sulfur compounds in members of the onion family The lacrimatory factor in onion isoallin is precursor propanethial S-oxide sulfuric acid is released when this reaches the eye reduce tears by cutting under water, freezing the onion, or cutting near a flame Thiosulfinates also produced in a similar way

    9. Onion health benefits The thiosulfinates reduce platelet aggregation, one of the early steps in blood clotting. Fructans (chains of fructose) associated with reduced colorectal cancer The two may work together

    10. Mild (low pungency) onions There is a genetic component (yellow burmuda) Low sulfur soil Attempts have been made to genetically engineer a low-pungency onion anti-sense DNA

    11. Only onions grown in several SE Georgia counties can be called “Vidalia”

    12. Garlic Allium sativum Found only in cultivation Use also ancient, as are complaints about the smell Probably used more widely as medicine in ancient times Health benefits being investigated Many varieties

    13. Ramps Native north American (Allium tricoccum) Name from European relative Spring tonic tradition, still in West Virginia and North Carolina Combined onion-garlic flavor Milder than other wild onions

    14. Wild onions in the lawn Allium vineale (wild garlic) probably more common (rounder hollow stem) Allium canadense (our wild onion) Possibly edible but nasty

    15. Apiaceae Carrot/parsley family Herbs, cosmopolitan, most diversity in north-temperate regions

    20. Parsley Petroselinum crispum Favorite European herb Probably native to Mediterranean Ancients didn’t always distinguish from celery

    21. Flavors in parsley Parsley 1,3,8-menthatriene gives the characteristic odor and flavor also myristicine, phellandrene

    22. Dill Anethum graveolens Common name from Norse, calming Dill oil extracted for use in pickles compounds from dill dill ether phellandrene in foliage, converted to high carvone content in seeds

    23. Cilantro Coriandrum sativum Name refers to bedbugs Some people hate it, rumor of genetic reason Distinctive flavor of leaves mostly due to alkenals Perhaps highly volatile?

    24. Mint Family Lamiaceae Large, cosmopolitan family Most herbs and shrubs 4-angled stems and opposite leaves 2-lipped flowers fruit with four nutlets

    26. Spearmint M. spicata carvone, limonene, dihydrocarvone, menthone, pulegone, 1,8-cineol and ß-pinene

    27. Peppermint Mentha piperita Hybrid between spearmint and water mint Menthol is the dominant odor compound, but there are others M. arvensis is the one most grown for the oil

    28. Menthol Used in many products Also can be produced synthetically

    29. Rosemary Rosmarinus officinalis Name probably nothing to do with Mary, rather means dew of the sea Cineol, camphor, pinene included in essential oil More potent dried than fresh

    30. Thyme Thymus vulgaris and many others of lesser culinary value Name probably goes back to perfume or incense Especially popular in France Also perhaps better dried

    31. Sage Salvia officinalis, and lots of others Thujone one of the aroma compounds Also found in wormwood, absinthe Also camphor, cineol Use more limited today than in the past

    32. Basil Ocimum basilicum Originally from tropical Asia “King” of herbs Fabulous fresh, useless dried Why?

    33. Aroma compounds in basil Many different compounds in different types of basil Many are terpenes, more volatile than eugenol, etc 1,8 cineol, linalool, citral, estragole, eugenol and methyl cinnamate, camphor (in African basils), ocimene, geraniol, etc etc Linalool is probably especially characteristic of the more delicate basils

    34. Catnip Nepeta cataria Many of species of Nepeta too In the past, used to induce sweating in people Ingredient that affects cats is the terpene nepetalactone Said to be sensed via the vomeronasal organ Hereditary susceptibility

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