Saskatchewan Agriculture Awareness Month Wrap-up

In closing off our feature of Sask grown crops and recipes for Ag Month, we couldn’t not include herbs and spices as well. Try some of these Saskatchewan grown spices and see how they can spice up your life!

Coriander

Coriander seeds are used to add flavour to liqueurs, candies, sausages and pickles. The standard grading system is a bit different for Coriander. The buyer grades the seeds on the basis of aroma and appearance vs. many other grains are graded based on the Canadian Grain Commission guidelines. Coriander is harvested seed, however if the plant is harvested as a fresh leafy herb, we call it cilantro! 

Caraway

Caraway seeds are primarily moved to the culinary market to flavour breads, meats and cheese. One could even scatter seeds over breads, cakes and soups for decoration! There are uses in which an essential oil is extracted and used to flavour mouthwashes, scented soaps and aftershaves. Generally sown in fall or early spring and harvested as a biennial, second year after seeding. The foliage is very similar to a carrot. 

Fenugreek

Fenugreek seeds are also used as a spice in curries, pickles, stews and soups. Grows very similar to peas - flowers pale yellow or white. For all our nursing Mom’s out there, fenugreek has been found to increase milk supply within a few days of taking the herb.

Horseradish

Horseradish is often found wild throughout our province but is also planted on a larger production scale as well. To add some zip to sauces or relish, young roots are harvested early. For the rich full flavours, roots are harvested in the late fall and stored at temps hovering around 0 degrees. 

Whatever you are cooking up, chances are some of the ingredients are grown right here in our province! Take time to evaluate your ingredients and be proud of the diversity of grains and spices grown in Saskatchewan.

Finally make sure to #CelebrateAg and use Saskatchewan grown ingredients whenever you can!