Herb of the Month: Vanilla (Vanilla planifolia)
Description: Native to southern Mexico, vanilla is a climbing tropical orchid with oval leaves and heavy stems. Flowers are yellowish- green, with a hairy yellow center lip. Vanilla is currently grown in many tropical countries, most notably Madagascar and Reunion. Indonesia is also successful in
producing vanilla.
Cultivation: Vanilla orchids prefer moist, shady environments. They do not tolerate frost. Flowers bloom after the third year, and must be pollinated by hand to develop pods. Pods must then be cured to obtain the flavor, in a process developed by the Aztecs. Vanilla labeled as “Mexico” vanilla has
been cured by a steaming process, while “Bourbon” vanilla has been cured by blanching.
Culinary: Vanilla is used as a flavoring, and sometimes as a coloring agent for foods. It is most known for adding its flavor to sweet dishes, but can also be used for savories. It is commonly available as the whole pod or as an extract. The best quality pods should have white crystals on them when
you buy them.
Other uses: Vanilla is widely used an addition to perfumes, potpourris and cosmetics.
More about Vanilla:
• Vanilla is said to have been brought into popularity as a flavoring alone by Queen Elizabeth I.
• Most chocolate desserts contain vanilla to set off and complement the chocolate’s flavor.
• Vanilla sugar can be made by placing a vanilla bean in a sealed container with sugar. As you use it, add more sugar to replenish.
Sources:
Herbs and Spices for Florida Gardens by Monica Moran Brandies.
http://www.uni-graz.at/~katzer/engl/Vani_pla.html
“Ah, you flavor
everything; you are
the vanilla of society.”
-Sydney Smith
producing vanilla.
Cultivation: Vanilla orchids prefer moist, shady environments. They do not tolerate frost. Flowers bloom after the third year, and must be pollinated by hand to develop pods. Pods must then be cured to obtain the flavor, in a process developed by the Aztecs. Vanilla labeled as “Mexico” vanilla has
been cured by a steaming process, while “Bourbon” vanilla has been cured by blanching.
Culinary: Vanilla is used as a flavoring, and sometimes as a coloring agent for foods. It is most known for adding its flavor to sweet dishes, but can also be used for savories. It is commonly available as the whole pod or as an extract. The best quality pods should have white crystals on them when
you buy them.
Other uses: Vanilla is widely used an addition to perfumes, potpourris and cosmetics.
More about Vanilla:
• Vanilla is said to have been brought into popularity as a flavoring alone by Queen Elizabeth I.
• Most chocolate desserts contain vanilla to set off and complement the chocolate’s flavor.
• Vanilla sugar can be made by placing a vanilla bean in a sealed container with sugar. As you use it, add more sugar to replenish.
Sources:
Herbs and Spices for Florida Gardens by Monica Moran Brandies.
http://www.uni-graz.at/~katzer/engl/Vani_pla.html
“Ah, you flavor
everything; you are
the vanilla of society.”
-Sydney Smith