Food History

Sweet or culinary herbs are those annual, biennial or perennial plants whose green parts, tender roots or ripe seeds have an aromatic flavor and fragrance,

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Many of the flavoring herbs now in use were similarly employed before the erection of the pyramids. Sadly, many herbs popular in ancient times no longer appear in modern lists of esculents. Historical herb usage is based largely upon imperfect records. But it seems safe to conclude that a good number of herbs, especially those said to be natives of the Mediterranean region, overhung and perfumed the cradle of the human race.

According to Biblical passages, several herbs were highly esteemed in that era. The gospels of Matthew and Luke make reference to tithes of mint, anise, rue, cummin and other "herbs"; and, more than 700 years previously, Isaiah speaks of the sowing and threshing of cummin which, since the same passage (Isaiah 28:25) also speaks of "fitches" (vetches), wheat, barley and "rie" (rye), seems then to have been a valued crop.

Development of herb crops contrasts strongly with that of the other referenced crops. Whereas the latter crops have continued to be staples, and have improved in both quality and yield since that ancient time, the herb crops have dropped to a subordinate position of all edible plants.

Herbs have decreased in number of species, and have shown less improvement than any other group of plants cultivated for economic purposes. Besides being a food crop, herbs are valued for medicinal purposes. They can also be used as aromatherapy ingredients. Let's not forget their use as decoration and ornamentation. With so many beneficial uses it is hard to understand why herbs have been relegated to the bottom of the pile when it comes to increasing production and creating new varieties.

The loss of varieties and the absence of improvement is to be regretted. With improved quality and harvest yield would come increased consumption and a greater selection of appetizing flavors and scents. Container herb gardens are becoming staples in many homes. Perhaps interest by the increasing number of leisure gardeners will spark the desire to develop new herb varieties.

For more information on herbs, visit http://www.HerbGrowingTips.com

http://www.EasyViralArticles.com

Article Source: EzineArticles.com

Web ChefJackie.com

A Brief History Of Cheesecake To 1545 by Andrew Krause
A Brief History of the Cookie Jar by Sarah Freeland
A History of Teapots - How to Improve the Tea Experience by Jon Stout
A Look At Some Of The Dining Habits Of Ancient Romans by Gregg Hall
American Food History: A Work In Progress by Andrew Krause
Ancient Fig Trees Through History by Patrick Malcolm
An Elizabethan Madrigal Dinner (Part 1) by Andrew Krause
An Elizabethan Madrigal Dinner (Part 2) by Andrew Krause
Can Openers – A Brief History Lesson by John Gibb
Charles Elme Francatelli - Chef to Queen Victoria by George Matel
Chef Hat History by Jason Gluckman
Chef's Outfit by Celeste Yates
Chile Con Carne: A History by Dhiraj Bandurkar
Chinese Food by Marci Crane
Chocolate History - Part I by Michael Russell
Chocolate History - Part II by Michael Russell
Chocolate History - Part III by Michael Russell
Coffee Cake Is A Tasty Treat With A Rich History by Robert J. Carlton
Colonial Cooking - A History Of American Cuisine by Abhishek Agarwal
Culinary Challenge (Quiz) by Deanna Mascle
Culinary Herbs - Definition, History and Future by Rhonda Holland
Cutlery - A Brief History by Harwood E Woodpecker
Digging The History Of Cutleries by Stuart Wintergear and Carol Wintergear
Down the Ages - The Rich History Of Chinese Cooking by Abhishek Agarwal
Eating History - The Potato by Paul Rinehart
Fannie Merritt Farmer - Mother of the American Cookbook by Terry Kaufman
Food Timeline -- A chronology of food history.
Greece - The Ancient Kitchen by Sofia Petrakou
Growing Tomatoes - Harvesting History And Health by Annette Welsford
Historic Recipes
History of Chocolate Gifts by George Murray
History Of Citrus by Patrick Malcolm
History of Coffee: Part I - Africa and Arabia by James Grierson
History of Coffee: Part II - Spread of Coffee to Europe by James Grierson
History of Coffee: Part III - Colonisation of Coffee by James Grierson
History of Coffee: Part IV - Commercialisation of Coffee by James Grierson
History of Coffee: Part V - Speciality Coffee by James Grierson
History of French Cooking by Michele Robbins
History Of Green Tea by Jon Stout
History of Pasta by Jessica Ackerman
History of Salsa Sauce - The Mexican Connection by Chris McCarthy
History of the Bridegrooms Cake by Yolanda Nash
History of the Coffee and Espresso Machine by Chris Vorelli
History Of The New York Cheesecake Recipe by Andrew Krause
Ice Cream History Facts - Where Did This Creamy Cool Dessert Originate? by C. Steendahl
Inside The Victorian Kitchen by George Matel
Pizza: Its History and Ancestors by Holly Bliss
Popcorn History - From Caves To Children's Birthday Parties by Mike Dougherty
Rich History of Chocolate by Celeste Yates
Snack Facts: The Incredible History Behind Some of Your Favorite Foods by Suzanne Lieurance
The History of Aprons by Thomas Morva
The History of Beef Jerky by Tommy Stabosz
The History Of Chocolate by Lee Dobbins
The History of Culinary Arts by Milos Pesic
The History Of Italian Food by C. Steendahl
The History of Pie by Susanne Myers
The History of Refrigerators by Chris Vorelli
The History Of TexMex Cuisine by Patt Carpenter
The History of the Birthday Cake by Jeff Cisneros
The History of The Hamburger by Ian Macdonald
The History of the Microwave Oven by Low Jeremy
The History of the Wedding Cake by Jeff Cisneros
Waffles - Contemporary Food with Thousands of Years of History by Terry Kaufman
Wine and the Roman Empire by Jennifer Jordan

< Back to Culinary History