Herb & Spice Companion

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HERB & SPICE COMPANION

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VANILLA

Vanilla planifolia

Flavors: sweet, fruity, and smooth,

with subtle caramel

Perhaps fittingly, the rich, elegant flavor of vanilla derives from a beautiful orchid.

Though it’s one of the most recognizable spices in the world, vanilla is also one of the

most expensive, thanks to its complicated and rigorous growing, drying, and curing

processes.

Vanilla seedpods, or “beans,” are long, thin, and green when fresh. They’re also

odorless and flavorless, only developing their vanilla essence while curing, which stim-

ulates the production of vanillin. Cured

vanilla beans appear dried, wrinkly, and

dark brown, and they carry the distinct

sweet aroma of vanilla. Sliced open

lengthwise, they’ll reveal their tiny, fla-

vorful seeds.

Vanilla extract is made by soaking

beans in alcohol. Store-bought extract

varies widely, but the best by far is “pure

vanilla extract,” with 35 percent alcohol.

Skip the imitations, which contain artifi-

cial flavorings that taste bitter and obvi-

ously chemical.

In the Garden

Vanilla beans, which are perennials, grow on a climbing tropical orchid native to

Mexico and parts of Central America. These plants are a major long-term investment,

as they need humid, tropical conditions all year round in order to produce beans,

which can take 3 to 4 years. Optimal conditions include high humidity of at least 60

percent and consistent temps around 80° to 85°F, and no lower than 70°F. Vanilla

HEALTH BENEFITS

Famous for its calming fragrance,

vanilla is used widely in aromatherapy

and in scented products like soaps,

lotions, and candles. Vanilla also

works as a stimulant, helping to

boost mental clarity and mood.

It’s been used traditionally to calm

stomach upset, relieve stress, and

improve sleep.

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