Aromatic and healing herbs

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27/05/2009

Everyone of us has a dream. My dream is writing a book about herbs and their role in gastronomy. The lacking of herbs and spices in recipes is proof of homologation. The common Italian cuisine uses very few herbs, a maximum of ten kinds. They are used only by high level chefs. This is the reason why I report a learned article by my friend Lello. by Raffaele Bracale
As happened in many regions of the old Neapolitan reign (from Basilicata to Apulia and Calabria) also in Campania some herbs, like rue, mallow and parsley, were very appreciated by people and for this reason they gave life to proverbs which enhanced their virtues. I want to write about rue, mallow and parsley. Rue is a herbaceous plant with a branched trunk (it can be even 80 cm high) and alternate leaves. The flowers are yellow-greenish. In the past it was used to make food tastier and for its many healing properties. Still now the fresh leaves can be used but moderately because this plant is told to be poisonous and, if you eat a big quantity, it can seriously damage health. So you can eat only small quantities – from two to five grams per litre of water – and always with a medical consultation. It is used to season salads, meat, seafood, oil and aromatic vinegar and to prepare an aromatic liqueur. Healing properties: favour the menstruation and the voiding of intestinal gases, sedative, digestive and vermifugal. It was used by bad midwives to cause abortion. In the past it was told to be able to avoid the plague contagion, today the dried leaves are put on the floor, near cracks, to repel insects thanks to a substance contained in it. It seems that the seed flower drawing on cards has been inspired by the nice rue leaf. In the past people put it in a pocket to overcome their fear and the houses where it grew were considered privileged. Mallow isn’t an aromatic herb used in cuisine but a medicinal plant: its flowers are pink-violet, it belongs to the mallow family. Leaves, flowers and root are used. It has emollient, softener, anti-inflammatory, sedative, laxative, expectorant and soothing properties. It can be used as a compress and infusion for inflamed mucosa, bleeding gums, conjunctivitis, ulcerations, furuncles, abscesses, haemorrhoids, inflamed eyes and throat, mouth, gums, stomatitis, skin inflammation, sores, burns, intestinal inflammation and it has also sedative properties for the nervous system and a light laxative action as it includes mucilage (for this reason it is can be used for gastritis, enteritis, colitis, cystitis, gingivitis, abscesses and eye infections). The mallow flowers are a good remedy to favour expectoration and diminish cough. Mallow is lenitive for bronchial mucosa. Parsley is a herbaceous aromatic plant coming from Sardinia. The trunk height can vary from 15 cm to 80 cm and its bright green leaves can be flat or curly according to the variety, also if the leaves of both varieties are quite triangular. The main characteristic of this aromatic plant is that it is widespread in cuisine: it is used to make food tastier and for decorations. Parsley is able to enhance the aroma of other herbs and spices and, just for this reason, it is finely chopped and used to prepare sauces, starters, first courses, meat main dishes and above all seafood main dishes (it is finely chopped together with garlic). It has to be eaten and used raw to keep its taste intact; in warm dishes it has to be added when food is fully cooked. In short, parsley is an aromatic herb which hasn’t to be cooked: if you cook parsley, the aroma can get lost and the possible poisonous components can become stronger (parsley can be mistaken for the very poisonous “Aethusa cynapium”, also called false parsley because it looks like this aromatic plant). This “Aethusa cynapium” is used, properly diluted, in homeopathy for abdominal colic. It is better to use raw parsley but some people think it is poisonous and don’t enjoy this irreplaceable aromatic herb! Parsley was known in ancient times, the Greeks used it as an aroma, a decoration for tombs and flowerbeds and above all for its healing properties: it seems to be a real cure-all for kidney and bladder troubles and toothache. If chewed fresh it purifies the breath of whoever has eaten garlic. The Romans used it in cuisine and to make up garlands for banquet guests. The Etruscans, who lived near the Romans, considered parsley a plant with magic properties and for this reason they made miraculous unguents from it. As it can be used not only in cuisine but in many other fields, parsley has become the protagonist of a famous saying referred to intrusive, know-all and presumptuous people who always express their view and are always present, even where they have not been invited.
Finally I can say that herbs like mallow, rue and parsley are worthy of the great importance given by ancient people thanks to their aromatic and/or healing virtues and, in my opinion, they are still very important.

Aromatic and healing herbs

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