Spiced cider, pumpkin pie, gingerbread, peppermint candy canes..... all of these icons of the holiday season are made using spices (and herbs). During the holiday season, many of us use spices more than any other time of the year. These aromatic plants evoke powerful memories of past holidays and traditions and provide comfort to us during the harsh winter. Nowadays, they are enjoyed for their rich aroma and flavor, but their role in history is fascinating and evolved due to their numerous valuable properties.

This article will explore some of the key herbs and spices, and their history and connection to the holiday season.

Whether you believe in Christianity or not, and the symbolism of the gifts of the magi, there is no disputing that gold, frankincense and myrrh were all extremely valuable commodities at the time of the birth of Christ. Fathom.com. This link describes the historical use of frankincense and myrrh, and the trade routes. Frankincense resin (Boswellia sp.) was used an incense. The Romans and Greeks believed that the white, fragrant smoke carried prayers to heaven. Egyptians buried it in their royal tombs. The smoke was used to repel insects and fumigate clothes and homes, mask the poor sanitation practices of that era. Frankincense was also thought to have certain medicinal properties.

It was used as a diuretic, to cleanse the kidneys, to stop internal and external bleeding, to aid in fat elimination and to cure forgetfulness. It was claimed that the resin of Myrrh (Commiphora myrrha) would cure dysentery and kill worms and, when rubbed on with the flesh of a snail, heal broken ears and exposed bones. It was also used to worship the gods, to flavor wine and to mummify the dead in ancient Egypt.

According to legend, Mary draped her wash to dry over lavender and rosemary plants and bedstraw, chamomile, horehound, thyme, and sweet woodruff were said to have been mixed with the manger grasses.

The spice trade played a pivotal role in the development of many cultures and cities, and the use of exotic spices was extremely desirable. In particular, the spices; cinnamon, cloves, ginger and nutmeg were highly sought after. It is believed gingerbread was first baked in Europe at the end of the 11th century, when returning crusaders brought the bread and the ginger root back from the Middle East. Aside from the flavor, ginger had properties that helped preserve the bread. Not long after it arrived, bakers began to cut the bread into shapes and decorate them with sugar. Gingerbread baking became recognized as a profession, and in the 17th century, only professional gingerbread bakers were allowed to bake this spicy treat in Germany and France. Rules relaxed during Christmas and Easter, when anyone was permitted to bake it.

The earliest Christmas cookies in America came ashore with the Dutch in the early 1600s. Since then, these herbs and spices have been used in numerous culinary delights, originating from many diverse cultures.

Mince Pies (so called because they contained shredded or minced meat) were baked in oblong casings to represent Jesus' crib, and it was important to add three spices (cinnamon, cloves and nutmeg) for the three gifts given to Christ by the Magi. The small pies were thought to bring luck if they were eaten every day of the twelve days of Christmas (ending with Epiphany, the 6th of January). Nowadays they are made using dried fruits and are very popular in England.

Regardless of your heritage or your beliefs, we hope that you enjoy these magical, seasonal spices and herbs in your holiday as much as we do.