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The Origins of Herb and Spice Use in the Culinary Arts

There is no evidence of when man first thought of adding herbs to his diet. We know that it probably happened before history was written. We can imagine that some very wise man tasted some plants that grew outside his cave and decided that they were not poisonous, but they tasted good. Then he added some, reluctantly, to his cooked food and was very pleased with the results.

In fact when man learned to cook over fire, he probably started with lightning, he was eating herbs before that first fire because all food was gathered and that means seeds, grains, fruits, roots and leaves of plants. it was part of his diet. Any animals were probably eaten raw. Unless you’re a Tartar fan it wasn’t a very interesting option.

Just as man changed over time, so did his knowledge of local herbs and spices grow 400 years before Christ. The author of the Hippocratic oath wrote, “The are of medicine itself arose first with the cooks in the kitchen”. As with any edible, myths and superstitions became associated with certain herbs. The main connection was pure “foolishness” but as the person grew older certain herbs were found to reduce disease or other symptoms.

Many herbs found their way into our kitchens in local areas. This means that they were found growing wild in a certain area, they were found to be safe and became a part of meat and vegetables. When man became more civilized, a term used casually in reference to other early civilizations, he began to explore or conquer new lands.

The Romans were responsible for bringing Mediterranean herbs to England and Northern Europe. As it has a lot of power to conquer, when they left their culinary creations and herbs to make it they were introduced into the local culture and cuisine.

As trade became more important and the jobs of developing countries the use of herbs continued to grow. This meant that the choice of flavorings became more diverse and the result was an increase in the number of recipes offered for consumption. The use of herbs also encouraged interest in exotic flavors. Spices were not cultivated locally and therefore became the currency of spice traders in the 17th and 18th centuries. Herbs and spices that now gave the chef more scope in their culinary career.

With the wide variety of herbs and spices available to the home cook, it’s no wonder that today we have a whole world of culinary delights available to us. Even with these choices you will find a range of culinary offerings. The cooking of Northern Italy is very different from the offerings of Southern Italy. French cooking has unique offerings and is not like German cooking. This is closely related to the availability of local food, as well as the herbs and spices that were available to local cooks.

In the following articles of this series I will try to introduce you to growing your own herbs and using them to add flavor to your food. The next article in this series is about preparing your soil to get the best results from your farming operation.

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