Herbs by Gary Allen

Author:Gary Allen
Language: eng
Format: epub
Publisher: Reaktion Books

The Americas

North and South America represent an amazing variety of climates and terrains, which would have supported the evolution of a vast number of indigenous species, but the fact that they have been colonized by, or received immigrants from, almost every culture in the world has made them incredibly rich in culinary traditions. It also means that the range of culinary herbs found there is astonishing. Many of the New World’s plants have become staples everywhere else (beans, chillis, chocolate, maize, potatoes and tomatoes, to name a few), but here we’ll consider only a few of the herbs that the hemisphere has contributed to the world’s cuisines.

Herb use in the New World follows similar patterns as found elsewhere (with the exception of Vietnam, as mentioned above). Herbs serve as cooked greens (alone as a component of soups or stews), raw salads, teas and other beverages, as wrappers for other foods and as seasoning – providing tastes and aromas to dishes that might otherwise be bland.

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