Examples of 18th Century Food Options: Herbs and Spices

Rosemary

Description

1. On Thomas Budd's List of "Garden Herbs" that Thrived in Pennsylvania in 1685
2. Sweet Herb Implied to be Grown in Colonial Pennsylvania 
3. Availability: Use Fresh from May-September; Hang to Dry, then Bag from May-September; Use Dried from October-April
4. Perennial Herb
5. Propagates from Seeds and Stem Cuttings
6. Flowering Time: March-June
7. Parts to Use: Leaves, Flowers, and Seeds
8. When to Use: Leaves: All Year; Flowers: Spring; Seeds: All Year
9. How to Store: Leaves: Dry, in Containers; Flowers: Use Fresh; Seeds: In Seed Containers

Uses

1. Soups: Vegetable, Chicken
2. Sauces and Gravies: Brown Gravy
3. Fish: Broiled Fish Steaks
4. Meats: Roast Lamb, Pork or Veal, Beef Rib Steak
5. Poultry and Game: Grilled Chicken or Rabbit, Roast Duck, Wild Boar
6. Vegetables: Mushrooms, Peas, Potatoes

Thyme

Description

1. On Thomas Budd's List of "Garden Herbs" that Thrived in Pennsylvania
2. Sweet Herb Implied to be Grown in Colonial Pennsylvania 
3. Availability: Use Fresh from May-September; Hang to Dry, then Bag from May-September; Use Dried from October-April
4. Perennial Herb
5. Propagates from Stem Cuttings, Root Division
6. Flowering Time: July-September
7. Parts to Use: Leaves
8. When to Use: Summer; Winter (Dry)
9. How to Store: Summer: Use Fresh; Winter (Dry): In Dry Room; In Freezer

Uses

1. Soups: Lettuce, Chowder, Vegetable, Minestrone
2. Sauces and Gravies: Butter, Barbecue
3. Salads: Chicken
4. Fish: Broiled, Poached, Baked
5. Meats: Pork, Lamb, Veal, Beef, Stuffing, Sausages
6. Poultry and Game: Chicken, Rabbit, Duck, Stuffing
7. Vegetables: Beans, Potatoes, Mushrooms, Eggplant
8. Sweet and Baking: Bread

Nutmeg

Description

1. On List of Imported Goods at Jacob Harman's Store in Philadelphia (Pennsylvania Evening Post, Published in Philadelphia 8 May 1778)
2. Grown in Southeast Asia and in Tropical and Warm Zones
3. Tree Herb
4. Propagating from Seed and Grafting
5. Plant or Sow: Winter
6. Flowering Time: All Year
7. Parts to Use: Nut/Bean
8. Harvest: All Year
9. When to Use: All Year
10. How to Store: Dry, in Jars

Uses

1. Soups: Cream
2. Sauces and Gravies: Cream, Fruit, Wine 
3. Salads: Chicken
4. Fish: Marinades, Stuffings
5. Meats: Lamb, Veal, Sausages
6. Poultry and Game: Marinades, Stuffings
7. Vegetables: Broccoli, Carrots, Potatoes au Gratin, Cauliflower, Spinach
8. Sweet and Baking: Cooked Fruit, Custards, Pumpkin Pie, Fruit Pies, Cakes

Sources: The Pennsylvania Housewife p14-15; Pennsylvania Agriculture and Country Life: 1640-1840 p229; and Herbs and Spices: A Guide to Culinary Seasoning p13-25, 59-71 (See Bibliography)