Herbs Aroma and Flavor

Snowberry is a densely branched shrub 1-2 in in height. The twigs are slender, yellow-brown, with small, ovate, opposite buds. The small flowers appear in succession from June to August followed by white berries, which likewise ripen successively from August to October. This shrub is an important source of food for bees, providing them with nourishment in the summer months when most woody plants have already ceased flowering.

It is broad enough to denote all the characteristic traits of the plants it embraces and at the same time narrow enough to state all that is essential. It is noteworthy that one often encounters the names of the same families in the case of plants used as herbs and spices. That is because the related plant species and genera, besides having similar morphological characteristics such as the shape of the flower, inflorescence and type of fruit, also exhibit similarities in the chemicals they produce and store in their tissues; in the case of herbs and spices, flavouring and aromatic substances.

Essential or volatile oils are accumulated by plants in special cells. These are visible even with the unaided eye. For example, on a leaf held up to the light they are readily apparent as translucent spots and on fresh lemon peel they form slight elevations which burst, ejecting fragrant 3,000 known essential oils and to date scientists have isolated and determined the chemical structure of more than 1,000 substances they contain. Those plant families which provide us with our kitchen herbs and spices (Rutaceae, Lauraceae, Lamiaceae, and Daucaceae) are particularly noted for their high content of essential oils.

Besides essential oils, many herbs contain so-called garlic oils. These are the seasoning element of all members of the genus Allium and tb-ir characteristics are similar to those of essential oils. However, an additional distinctive trait is that they occur in the plant in bound form releasing neither flavour nor aroma. That is why onion and garlic can be stored in the pantry together with other foods without any danger of their being contaminated by the characteristic pungent odour. This is emitted by the plant only when its tissues are bruised (when they are sliced, diced or crushed), which releases an enzyme that causes the decomposition of the garlic oils accompanied by a pungent odour. The same is true of the so-called mustard oils present in herbs of the Brassicaceae family, e. g. in the seeds of mustard, leaves of garden cress, and roots of horseradish.

Shortly after, the botanist Clusius cultivated the first rhizomes at the Vienna botanical garden which he propagated and sent to many other botanical gardens. From then on calamus spread rapidly and nowadays it grows wild throughout Europe, including the British Isles, as well as in the Atlantic region of North America. It grows by the edges of ponds, slow-moving water courses, in moist ditches and marshes.

The dried and ground rhizomes are a traditional seasoning in the sweet dishes and fruit compotes of the Indian and Islamic cuisine. In England and America calamus was at one time candied. The tender young leaf shoots make a very good salad that stimulates the appetite.