Seeds From Basic Spices Create Great Culinary Dishes

Seeds from basic spices add wonderful flavors to different culinary dishes. I am starting a educational series on different spices that are not only great for culinary dishes but also can be grown in many different geographical locations. Herbs are so popular in many style gardens throughout different parts of the world. Spices were once thought to be only grown in the Mediterranean area. You can grow different spices throughout North America, Europe, Asia and the tropical regions of South America and Central America. There are a few that require special attention but most can be germinated and grown in containers or in the ground. I will start with three basic spices that are used for different culinary purposes as well as producing flowers throughout the growing season. I will continue to add on pages in the near future so you can learn about a variety of spices.

Cumin

Cumin or Comino dates back far into Greek history. The Greeks and Romans would use the ground and whole. Today this practice is still being used. There is a black Cumin that is cultivated in India and native to the Mediterranean area. The black Cumin is used in many oriental dishes. Cumin is a small plant that only matures to five to seven inches tall. The stem is very popular to cook.This is a spice that requires some attention and needs good irrigated soil conditions. It doesn't tolerate weeds real well so is recommended to keep the area clean of weeds. Cumin can grow in colder climate gardens and can germinate after the last frost. You can also germinate Cumin indoors. This spice also grows well in the Gulf Coast, Pacific coast, southwest and west regions of the United States. You can buy the plant at special garden centers or germinate. In summertime white to lavender flowers will appear. Once the seeds turn from vibrant green you can cut by hand and go through the normal drying process. Drying your herbs is the same procedure as drying seeds. A dark, cool area is great. Once they have totally dried, remove any debris, clean and store in a air tight container. Cumin is great for poultry and I love sprinkling the seeds on Cornish hens or even the holiday turkey.

Poppy

Poppy or Papaver rhoeas dates back in history to the old Egyptians in the 1500's. The Greeks and Romans use this plant for many different medicinal purposes. Now a days, it is used a lot by the Dutch and very popular due to its walnut flavor. Poppy grows best in warmer climates where there isn't a lot of change in temperatures throughout the year. It doesn't do well in frost prone areas. There are different varieties of Poppy and some are perennial and some are annuals. The Poppy plant is noted for its brilliant blue tone flower. There is also an oriental poppy which has rich yellow blossoms. The Poppy plant looks very attractive in gardens and needs plenty of sunshine and good moisture in the soil. After the flowers are done blooming, the pod will turn a brown color. This is the time you take the pods off and dry them on a screen that has good air ventilation. Once completely dried, you can rub the pod between your hands and retain the seeds. Poppy is great in breads and cookies. I will use Poppy also on pork roasts as well a topper with vegetables.

Sesame

Historians are not sure exactly where Sesame originated from. It was either in Asia or Africa. Ancient Greek, Hebrews and Egyptian tribes were known to use the seeds like grains.Today there are many countries growing and cultivating this spice. Three countries that are known for growing Sesame are China, India and Turkey. Sesame will also do well in Mexico, Hawaii, Korea, and many other countries that have a long summer. The Sesame plant is grown for its seeds and but also has striking creamy off white flowers. Some varieties can also have flowers with a light purple tone. Northern climates can use the Sesame plant for a great accent in a garden, but cannot harvest the pod. This is a spice that does well if germinated in a greenhouse or hotbed. Once they are established, the plants can be transplanted into the ground. This is another spice that should be free of weeds and also have a sunny and rich moisture environment. Once the flowers are gone, remove the pods and dry in a cool and airy area. When the pods are dry, you can go ahead and remove the seeds. Make sure you continue to dry them until all the seeds are completely moisture free. Store them in an air tight container. There are many chefs and cooks that use Sesame in a lot of poultry, sauces, stuffing and fish. I will make sesame chicken as well as sprinkling sesame over different fish dishes. Stemming broccoli or asparagus and topping with roasted sesame seeds creates a flavorful culinary dish.

These three spices add so much to a garden as well as being able to take the plant and dry the pods. Feel free to share your Feel free so show and share your favorite herb or spice recipe with others. We would love to hear about them. If you are a culinary student or chef and would like to show off your recipes so others can enjoy it. Do you have an article on these three or any other spices? Contact me and I would be happy to share your knowledge. The seeds from these three spices allows famous chefs as well as everyday cooks to enjoy their flavor and color. I look forward to writing and sharing photos of spices for your enjoyment as well as educational purposes.