French Recipes, Podcast Episodes and France Travel Tips!
A to Z of French Herbs - Bay Leaves
One of or possibly the most important herbs in French cooking. It could be said is the bay leaf. It's essential in many French dishes, stocks, and of course the bouquet garni. So what is a bay leaf?
In France, bay leaves are known as Feuilles de Laurier. Feuilles means leaves in French. They are part of the evergreen family of trees. Laurel bay trees are actually related to the cinnamon family.
They're said to facilitate digestion, reduce bloating and flatulence, and also are good for infections, sprains, muscle pain, joint pain, rheumatism, relieving colds and flu and lowering blood pressure, fighting stress and anxiety.
A to Z of French Herbs - Basil
Basil isn't always thought of as a French herb, but it certainly has its place in French cuisine, especially the cuisine of the Mediterranean or Provence area.
Basil in French is pronounced Basilic. One variety of basil sold in France is actually called French Basil, but it’s known to many people around the world as Thai basil or sweet basil.
French basil belongs to the lamiaceae family or mint family of herbs and is known to many as St. Joseph's wort. It's also Known to French chefs as the king of herbs or herbs royal, the Royale herb.
The herb royal name is probably one of the most popular names for basil in France. But the name basil actually comes from the latin Basileus or the Greek βασιλικόν φυτόν (basilikón phutón), meaning Royal. It said that the Princesses of Byzantium gave it its name for its beauty and its fragrance.
A to Z of French Herbs - Angelica
Angelica is considered a vegetable rather than a herb in some countries in Europe. But in France, it's considered to be a herb. It's used in a variety of ways. The candied Angelica is probably the most well-known and used.
In the first season of my podcast Fabulously Delicious The French Food podcast I spoke with Elise Botiveau about the Galette Charentaise, which is a cake that Elise grew up making. This cake or gateau as they like to call them here in France and has a special ingredient, Angelica, candied Angelica to be exact. So what is Angelica
Angelica is an aromatic herb that grows one to two meters high, sometimes even higher. Its leaves have hairs on the underside and the plant has white or greenish flowers depending on the variety. It tastes a bit like celery. In Finland actually, where it's treated like a vegetable. The stems are often eaten raw like celery. Stems can also be added to an assortment of other vegetables being roasted or as a herb in salads and soups.
A to Z of French Herbs - Absinthe
Absinthe the herb not the drink, otherwise known as wormwood. It's not just something used to make spirits. It's also an ingredient used for medicinal purposes, as well as cooking.
Absinthe is not just a drink that we talked about. In my episode of Fabulously Delicious with Forrest Collins from 52 martinis. But absinthe is also a herb, which can often be called Wormwood, Grande Wormwood, Absinthium, Mugwort, Wemout, Wermud, Wormit or Wormod.
Absinthe or Wormwood grows in North Africa and regions of Eurasia as well as now Canada and North America.
Although it is used as an ingredient in the popular drink Absinthe and other spirits as well it is mostly used as an ornamental plant.