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Herbs Quotes

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Herbs Quotes

“Don't let sickness, depression, and disease THUG YOU OUT. Eat healthier, think healthier, speak healthier, and more positively over your life. When you do so, you will soon begin to conquer your life and your health through new found empowerment- mind, body, and spirit.”

LifeBodyInspirationHealingFoodPositive ThinkingVictoryHealthySpeechDiseaseDepressionThoughtsEmpowermentDoctorsPositivityMindsetWarriorConquerLaw Of AttractionManifestationWellnessSicknessControlHealthy LivingMind PowerMiraclesHealthy LifestyleHerbsMedicationHospitalHealthy FoodHealthy MindWellness SaluteSupa Nova SlimSupanova Slom
Author:SupaNova Slom
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“As Yarrow slept and the moon rose high in the sky, a breeze rustled through stalks of onyx-hued basil and deep gray sage, tall as sunflowers. Starlight fell in slants across petals of black violets. A night-dark strawberry rolled across the ground. A plum-colored tomato fell from its stem. Borage and pansies and nasturtium in varying shades of black and gray turned the darkness into its own kind of rainbow. Beneath the soil lurked something even darker. Generations of pain saturated the earth, fed each stem and fruit and flower. In the soft, thick leaves of sage: loss. In the blackened basil: broken hearts. Tucked inside the husks of charcoal corn: anger and betrayal. Trapped within the bell of burgundy calla lilies: stolen innocence.”

PainGardenVegetablesFlowersHerbsMagicalThrivingNighttime Beauty
Book:In the Shadow Garden
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“In return, Joe taught Jay more about the garden. Slowly the boy learned to tell lavender from rosemary from hyssop from sage. He learned to taste soil- a pinch between the finger and thumb slipped under the tongue, like a man testing fine tobacco- to determine its acidity. He learned how to calm a headache with crushed lavender, or a stomachache with peppermint. He learned to prepare skullcap tea and chamomile to aid sleep. He learned to plant marigolds in the potato patch to discourage parasites and to pick nettles from the top to make ale and to fork the sign against the evil eye if ever a magpie flew past.”

LearningHerbsPlantsPlantingRemedies
Book:Blackberry Wine
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“At only nine in the morning the kitchen was already pregnant to its capacity, every crevice and countertop overtaken by Marjan's gourmet creations. Marinating vegetables ('torshis' of mango, eggplant, and the regular seven-spice variety), packed to the briny brims of five-gallon see-through canisters, sat on the kitchen island. Large blue bowls were filled with salads (angelica lentil, tomato, cucumber and mint, and Persian fried chicken), 'dolmeh,' and dips (cheese and walnut, yogurt and cucumber, baba ghanoush, and spicy hummus), which, along with feta, Stilton, and cheddar cheeses, were covered and stacked in the enormous glass-door refrigerator. Opposite the refrigerator stood the colossal brick bread oven. Baking away in its domed belly was the last of the 'sangak' bread loaves, three feet long and counting, rising in golden crests and graced with scatterings of poppy and nigella seed. The rest of the bread (paper-thin 'lavash,' crusty 'barbari,' slabs of 'sangak' as well as the usual white sliced loaf) was already covered with comforting cheesecloth to keep the freshness in. And simmering on the stove, under Marjan's loving orders, was a small pot of white onion soup (not to be mistaken for the French variety, for this version boasts dried fenugreek leaves and pomegranate paste), the last pot of red lentil soup, and a larger pot of 'abgusht.' An extravaganza of lamb, split peas, and potatoes, 'abgusht' always reminded Marjan of early spring nights in Iran, when the cherry blossoms still shivered with late frosts and the piping samovars helped wash down the saffron and dried lime aftertaste with strong, black Darjeeling tea.”

FoodKitchenVegetablesSpicesHerbsCafeIranian CuisineMarjan Aminpour
Book:Pomegranate Soup
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“Through knowing death we can hold a beacon of love for every moment that has just passed, for every friend who has lost a friend, for every child who has lost a parent, for every parent who has lost a child; for any suffering anywhere.”

HealthYogaWellnessHealthy LivingVegetarianismHerbsStress ReliefAyurvedaHerbalDetoxAlternative Therapy
Book:Discovering the True You with Ayurveda: How to Nourish, Rejuvenate, and Transform Your Life
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“Their [plant secondary compounds] healthful effects in humans, however, are not well understood, in part because things in nature like coriander and basil can't be patented so there isn't a lot of money being thrown at them, and in part because long-term studies that measure small effects of low doses are expensive and don't yield the kind of unambiguous, major effects you get with pharmaceuticals, but mainly because preventions are never as exciting as cures.”

MoneyHealthResearchMedicineHerbsStudies
Book:The Dorito Effect: The Surprising New Truth About Food and Flavor
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“There is something fragrant to touch at every turn; scented geranium leaves to rub or pots of thyme to tear at. Such temptations would be spotted at any time of year but today, in this scorching sunshine, everything is heightened; the intensity of rose oil from the pelargonium leaves, lemon from the thyme and even the peppermint and pepper and notes of potted basil sing loud and true in the bright sunlight. Butterflies-- pale-blue hoppers, cabbage whites and even red admirals- head from bloom to bloom, one even coming to see what is on my plate.”

HerbsButterfliesScentsPotted PlantsAl Fresco DiningIn The Garden
Book:A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
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“A small meadow of dill and lemon thyme, tarragon and lemon verbena, set amidst Attar of Roses and Prince of Orange pelargoniums. I create a pretty enough landscape that is culinary and medicinal, tucking in pots of marigolds and nasturtiums here and there. The sun hangs low, a breeze sets in and my work is done, I run my hands through the tallest fronds and gently ruffle the leaves-- trails of aniseed and pepper, chocolate and lavender, rose and lemon dance on the breeze. There are hints of cinnamon and curry, camphor and orange, mint and something I can't quite put my finger on. My hands smell of Greek hillsides and Provençal fields, an Elizabethan knot garden and a Parisian apothecary, but they also smell of long lunches in the garden. As I head in to make supper it dawns on me that spring has finally slipped into summer.”

SummerHerbsScentsLeavesPelargonium
Book:A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
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“The size and height of the tree determines how heavily the ground will shake when it falls. The cassava tree falls and not even the pests in the forest are aware. The baobab tree falls and the whole forest looks empty! Such is human life!”

LifeDeathFallHuman BeingsTreeEmptySizeHeavyManHuman LifeHeightMourningLengthVolumeMournHerbsForestFallingPestsShrubsAreaShakeLife IssuesFuneral QuotesPestFallsTressGrassesBig TreesBaobabCassava TreeShake The GroundSmall Trees
Book:The Great Hand Book of Quotes
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“Nothing speaks more accurately to the complexity of life than food. Who has not had, let us say, a béarnaise, the child of hollandaise, and has not come away from the taste of it feeling overwhelmed? At first, it fills the mouth with the softness of butter and then the richness of egg, and before it becomes too rich or too comfortable, the moment shifts and begins to ground itself in darkness with the root of a shallot and the hint of crushed peppercorn. But then, the taste deepens. The memory of rebirth is made manifest with the sacred chervil, sweet and grassy with a note of licorice, whose spring scent is so like myrrh that it recalls the gift of the Wise Men and the holy birth whenever it is tasted. And then, of course, the "King of Herbs," tarragon with its gentle licorice, reminds us not to forget that miracles are possible. And just when we think we understand what we are experiencing, the taste turns again on the tongue, and finishes with shrill vinegar followed by a reduction of wine so that the acid tempers the sauce but never dominates.”

HerbsSauceFlavorsTastesComplexity Of LifeReminiscentLicoriceBéarnaiseTarragon
Book:White Truffles in Winter
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“The seafood is so fresh it is otherworldly! Their rich umami flavors swirl together in my mouth like a whirlpool! The pike is transcendental fresh, yes? It's tender and fatty and melty sweet!" "I'm impressed he had the strength to cram this much powerful umami into a single dish! So refined, yet utterly savage. Ryo Kurokiba has reached a new pinnacle!" "That looks sooo good!" "But still, do all Japan pike have this much flavor in season?" "Good point. Not all do. How did he manage to create this strong of a flavor while using hardly any seasonings? Hm? Wait... it's faint, but I smell hints of a refreshing scent. A scent that is not seafood!" "It is the fragrance of herbs." "Exactly! I added a pat of this to the dish!" "Aha! Herb butter! Finely chopped herbs and spices are mixed into softened butter... ... and then wrapped up and chilled in the refrigerator for a day to allow the flavors to meld." "I stuck a pat of homemade herb butter into each wrap right before I put 'em in the oven. Baking on low heat made the butter melt slowly... ... allowing its richness to seep into every nook and cranny of the entire dish!" Both flavor and fragrance have the punch of an exploding warhead! What an impeccably violent dish!”

HerbsSeafoodButterPikeRyo Kurokiba
Book:食戟のソーマ 12 [Shokugeki no Souma 12]
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“What an exquisite pike recipe. It was stunning from the very beginning, with the beautiful vision of its chef striding through the silvered moonlight to present his dish. The plating and presentation showed a thorough grasp of modern cooking trends, an important skill for all chefs. Given how the entire crowd was leaning forward in their seats, I can only say that his plan to draw attention to himself and away from his competitors was a rousing success. Most Acqua Pazza recipes involve anchovies in some fashion, but as his used herb butter, he wisely omitted them. Had both ingredients been included, their flavors would have clashed, muddying the overall taste of the dish. That herb butter, in fact, was the keystone upon which the whole dish rested. The butter's mellowness melded with the strong-tasting juices of each individual ingredient, underscoring them with a common flavor and tying them together, while the refreshing scent of the herbs kept the powerful impact of the dish's flavor from lingering too long on the tongue, making it instead a sharp and quick jab. That in turn masterfully accentuated the strong fragrance of the in-season pike. Both the herb butter and the heat-resistant film worked in perfect harmony for the sole purpose of emphasizing the deliciousness of the chosen pike...”

DetailsHerbsButterPikeRyo Kurokiba
Book:食戟のソーマ 12 [Shokugeki no Souma 12]
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“In Santa Fe her whole yard had been crowded with different-sized terra-cotta pots, out of which she grew everything from rosemary and lavender to ornamental pear and plum trees and even peppers, although they were not particularly popular with the bees. In Colorado she'd created a fertile oasis out of old gas cans and cut-off oil drums. Her neighbors had been skeptical to begin with but once her creepers grew up and her flowers draped down and her shrubs fluffed out, the junkyard ugly duckling was transformed into the proverbial backyard swan.”

HerbsColoradoFruit TreesSanta FeSugar WallacePotted PlantsGreen Thumb
Book:The Wedding Bees
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“The whiff of Ben's parcel hovered under the delicious aroma of fish. Suddenly John felt hungry. The men, he saw, were sipping from a ladle which they passed between them. The tallest of the three slurped and smiled. 'Whether or not Miss Lucretia consumes it, the kitchen has discharged its duty,' he declared cheerfully. He towered a whole head over the others. 'A simple broth is most apt for a young stomach, especially a stomach which chooses privation over nourishment. Lampreys. Crab shells ground fine. Stockfish and...' He sniffed then frowned. 'Simple, Mister Underley?' jibed Vanian in a nasal voice. 'If it is simple, then how is it spiced?' 'Came in a parcel this morning,' Henry Palewick offered. 'Down from Soughton. Master Scovell had it out in a moment. Smelled like flowers to me. Whatever it was.' 'Which flowers?' demanded the fourth man of the quartet, in a foreign accent. He pointed a large-nostrilled nose at Henry. 'Saffron, agrimony and comfrey bound the cool-humored plants; meadowsweet, celandine and wormwood the hot.”

IngredientsSoupSpicesHerbsSeafoodChefsBrothSaucier
Book:John Saturnall's Feast
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“Setbacks and failure are all part of a well-balanced kitchen diet and life. I have come to know this. And it makes me think about Carla's satisfying and assured title, taken from the Bible: 'Better is a dinner of herbs where love is, than a stalled ox and hatred therewith' (Proverbs 15:17). But it is another proverb that perhaps best sums up her well-travelled, well-fed life: 'a contented mind is a continual feast' (Proverbs 15:15).”

HerbsFeastTlcWaste NotProverbs 15
Book:Cold Kitchen: A Year of Culinary Travels
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“Clearings opened on either side. Familiar smells drifted in the air: fennel, skirrets and alexanders, then wild garlic, radishes and broom. John looked about while his mother tramped ahead. Then a new scent rose from the wild harvest, strong in John's nostrils. He had smelt it the night the villagers had driven them up the slope. Now, as his mother pushed through a screen of undergrowth, he saw its origin. Ranks of fruit trees rose before him, their trunks shaggy with lichen, their branches decked with pink and white blossom. John and his mother walked forward into an orchard. Soon apple trees surrounded them, the sweet scent heavy in the air. Pears succeeded them, then cherries, then apples again. But surely the blossom was too late, John thought. Only the trees' arrangement was familiar for the trunks were planted in diamonds, five to a side. He knew it from the book. The heavy volume bumped against his mother's leg. He gave her a curious look but she seemed unsurprised by the orchards. As the scent of blossom faded, another teased his nostrils, remembered from the same night. Lilies and pitch. Looking ahead, John saw only a stand of chestnuts overwhelmed by ivy, the glossy leaves blurring the trunks and boughs into a screen.”

HerbsForestScentsMother And SonFruit TreesValeBlossomsOrchardsJohn Saturnall
Book:John Saturnall's Feast
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“It's been over a year since they've visited their son's market. As they walk through the parking lot they take in a number of improvements. Brian admires the raised garden beds made of cedar planks that flank the sides of the lot. There are stalks of tomatoes, staked beans, baskets of green herbs- oregano, lavender, fragrant blades of lemongrass and pointed curry leaf. The planter of baby lettuces has a chalkboard hung from its side: "Just add fork." A wheelbarrow parked by the door is heaped with bright coronas of sunflowers, white daisies, jagged red ginger and birds-of-paradise. Avis feels a leap of pride as they enter the market: the floor of polished bamboo, the sky-blue ceiling, the wooden shelves- like bookshelves in a library. And the smells. Warm, round billows of baking bread, roasting garlic and onions and chicken.”

ProduceFlowersHerbsSeasoningsScentsMarketMother And SonAvis MuirStanley Muir
Book:Birds of Paradise
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“And what of all these spices? They're worth a pretty fortune." She waves a juddering arm across the table, at the tins and glass jars and earthenware pots. All at once a shaft of thin northern light swoops over them, jolting them into luminous life: bubbled glass jars of briny green peppercorns, salted capers, gleaming vanilla pods, rusted cinnamon sticks, all leaping and glinting. The sudden startling beauty of it, the palette of hues--ocher, terra-cotta, shades of earth and sand and grass---the pale trembling light. All thoughts of running a boardinghouse vanish. I reach for a jar, lift its cork lid. The scent of bark, earth, roots, sky. And for a second I am somewhere else. "The mysterious scent of a secret kingdom," I murmur. The jar contains little pellets, brown, spherical, unexotic. How marvelous that something so plain can have such an enthralling perfume, I think. "Oh, Miss Eliza. Always the poetess! It's only allspice." Cook gives a wan smile and gestures at the ceiling, where long bunches of herbs hang from a rack. Rosemary, tansy, sage, nettles, woodruff. "And what of these? All summer I was collecting these and they still ain't properly dry." "May I lower it?" Not waiting for an answer I wind down the rack until the drying herbs are directly in front of me---a farmyard sweetness, a woody sappy scent, the smell of bruised apples and ripe earth and crushed ferns.”

PreservesSpicesHerbsSeasoningsEarthyAllspice
Book:Miss Eliza's English Kitchen
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“Stuffed whole suckling pig is a feast-day specialty everywhere in Italy, although each region cooks it slightly differently. In Rome the piglet would be stuffed with its own fried organs; in Sardinia, with a mixture of lemons and minced meat. Here, evidently, the stuffing was made with bread crumbs and herbs. He could make out each individual component of the mixture: finocchio selvatico---wild fennel---garlic, rosemary, and olives, mingling with the smell of burning pork fat from the fire, which spit green flame briefly wherever the juices from the little pig, running down its trotters, dropped into it.”

RegionsHerbsSeasoningsItalian CookingEarthyStuffingSuckling Pig
Book:The Food of Love
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“The classic chutneys are coriander, mint, and chili. Everyone makes those chutneys, and oh yes, let's not forget the tamarind chutney that every Indian restaurant will serve in watery portions. But I don't want to make or eat classic chutneys. I was lucky Mama had dried apricot in that pantry of hers. My God, but she has stuff in there. She even has a small bottle of red caviar. Mama would never eat caviar ("Raw fish eggs? Why would anyone want to eat that?"), but it's there nevertheless along with the now indispensable bottle of chipotle chili peppers. Soaking the apricots in water seemed a good way to make them mushy but soaking them in sugar water seemed like an even better idea. It would make the chutney sweet. Surveying the fridge, my eye caught the ginger. Mama buys big chunks of ginger. Lots of garlic and ginger in her food. Maybe not garlic in the chutney, but definitely ginger. Lots of ginger for a sharp tangy taste. What else? I saw the mint. Mama's prized little herb pot. Tearing away the mint, ah, now that was a special treat. Anything else? Of course, the chipotle chili peppers to give the chutney a smoky flavor. Take the apricot, ginger, garlic, peppers, and salt (I added the apricot syrup in small quantities as well, depending upon how liquid I wanted the chutney to be, not too liquid) and blend it to a pulp. The chutney is best savored when licked from a plate!”

IngredientsHerbsPeppersMintGingerRecipeChutney
Book:Serving Crazy with Curry
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“Livia could have made a sugo blindfold- she had been making it almost every day for years. The only difficulty was, there were as many different kinds of sugo as there were days in a month. There was the everyday version, which might be no more than a handful of ripe tomatoes squashed with the tip of a knife to release the juices, then quickly fried in oil. There was the classic version, in which the tomatoes were simmered along with some garlic and onions until they had reduced to a thick, pulpy stew. Then there was a richer version, in which pieces of meat were cooked for several hours to extract all the flavor, and so on all the way up to ragù del guardaporte, the gatekeeper's sauce, so called because it required someone to sit by it all day, adding little splashes of water to stop the rolls of meat stuffed with parsley, garlic and cheese from drying out.”

HerbsItalian CookingSaucesRaguTomato Sauce
Book:The Wedding Officer
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“The red gravy was the starting point- sauce 'tomate' to her mom, the mother sauce. She grabbed a big yellow onion, two ribs of celery, a fat carrot, and a handful of parsley, the 'quattro evangelistas,' the "four saints," of Italian cooking. She diced the onion, celery, and carrot first, then cut a sweet red pepper and parsley even finer, like grains of wet sand, running the knife through them again and again. She picked off five cloves of garlic, smashed, peeled, and gave them a rough dice, so that they'd flavor the sauce but not overwhelm it. Three big glugs of olive oil went into the heated pot, followed by the 'evangelistas,' salt and pepper, and only then by the garlic, so it wouldn't burn. She folded in a dollop of tomato paste. While they simmered, she stripped a handful of dried herbs from the collection she kept hanging- rosemary, basil, thyme, oregano- then rubbed her hands together over the pot and watched the flecks drift down like tiny green snowflakes.”

CookingIngredientsVegetablesSpicesHerbsItalian CookingAngelina D AngeloTomato Sauce
Book:Angelina's Bachelors
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“Angelina, I adore you...," crooned Louis. Then the New Orleans Gang picked up the beat and King Louis sang, "I eat antipasto twice, just because she is so nice, Angelina..." Fresh pasta time. Angelina cracked three eggs into the center of a mound of 00 flour, in time to the music, and began teasing the flour into the sticky center. With a hand-cranked pasta maker, she rolled out the dough into long, silky-thin sheets, laid them out until they covered the entire table, then used a 'mezza luna' to carefully slice wide strips of pasta for a new dish she wanted to try that she called Lasagna Provencal, a combination of Italian and French cheeses, Roma and sun-dried tomatoes, Herbes de Provence, and fresh basil. It was a recipe for which she had very high hopes. Angelina started assembling her lasagna. She mixed creamy Neufchatel, ricotta, and a sharp, grated Parmigiano-Reggiano in with a whole egg to bind it together. She layered fresh pasta sheets in a lasagna dish, coated them with the cheesy mixture, ripped in some fresh basil and oregano and sun-dried tomatoes. She worked quickly, but with iron concentration. "I'm-a just a gigolo, everywhere I go...," sang King Louie. For the second layer, she used more pasta topped with Gruyere and herbed Boursin cheese. The third layer was the same as the first. For the fourth layer, she used the rest of the Boursin and dollops of creme fraiche, then ladled the thick, rich tomato sauce from the stove on top and finished it with a sprinkling of shredded Gruyere. She set it aside for baking later and felt a flush of craftswomanly pride in the way it had all come together.”

CookingIngredientsHerbsPastaItalian CookingLasagnaCheesesAngelina D AngeloKing Louis
Book:Angelina's Bachelors
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“She soaked, washed, and trimmed three artichokes, baby purple Romagnas, which would sadly lose their beautiful hue once they hit hot water, then washed and peeled a bunch of pencil-thin asparagus. She pulled out several small zucchini and sliced them into translucent moons. She washed three leeks, slicing them down their centers and peeling back each layer, carefully rinsing away any sand, then chopped the white, light green, and some of the darker parts into a fine dice. She shelled a couple handfuls of spring peas, collecting them in a ceramic bowl. She chopped a bulb of fennel and julienned one more, then washed and spun the fronds. She washed the basil and mint and spun them dry. Last, she chopped the shallots. With the vegetables prepped, she started on the risotto, the base layer for the torta a strati alla primavera, or spring layer cake, she'd been finessing since her arrival, and which she hoped would become Dia's dish. She'd make a total of six 'torte': three artichoke and three asparagus. The trick was getting the risotto to the perfect consistency, which was considerably less creamy than usual. It had to be firm enough to keep its shape and support the layers that would be placed on top of it, but not gummy, the kiss of death for any risotto. She started with a 'soffritto' of shallot, fennel, and leek, adding Carnaroli rice, which she preferred to arborio, pinot grigio, and, when the wine had plumped the rice, spring-vegetable stock, one ladle at a time. Once the risotto had absorbed all the liquid and cooked sufficiently, she divided it into six single-serving crescent molds, placed the molds in a glass baking dish, and popped them all in the oven, which made the risotto the consistency of a soft Rice Krispies treat. Keeping the molds in place, she added the next layer, steamed asparagus in one version, artichoke in the other. A layer of basil and crushed pignoli pesto followed, then the zucchini rounds, flash-sauteed, and the fennel matchsticks, cooked until soft, and finally, the spring-pea puree. She carefully removed the first mold and was rewarded with a near-perfect crescent tower, which she drizzled with red-pepper coulis. Finally, she placed a dollop of chilled basil-mint 'sformato' alongside the crescent and radiated mint leaves around the 'sformato' so that it looked like a sun. The sun and the moon, 'sole e luna,' all anyone could hope for.”

IngredientsVegetablesHerbsFood And WineItalian CookingItalian CuisineSun And MoonGeorgia GrayTorteSlice And Dice
Book:Georgia's Kitchen
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“Speckled brown eggs that the farmer promised had been laid just that morning, two dark loaves of sourdough that crackled when I squeezed them gently. Meaty bacon from happy pigs, a chunk of salmon glowing coral and smelling like the sea. Little waxy potatoes firm to my touch, dirt-skinned onions, bouquets of fresh herbs. As I inhaled the scent of a bunch of rosemary, hot dusty summer captured in its needles, I felt my worries loosen their grip on me for a second, pleasure taking their place.”

HerbsTherapeuticLocal FoodFarmers Market
Book:The Slowest Burn
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“WEDDING MENU FOR PIP ARNET AND JACK ROGERS Canapés Pacific oysters Peking duck pancakes, hoisin sauce Smoked eel crostini with fig paste Crepes with sugar-cured salmon or ocean trout Provençal vegetable tartlet with parmesan Entrées Pan-roasted blue eye trevalla Scallops and saffron Chilled tomato soup Sidedishes Glazed seasonal greens Roasted potatoes, rosemary and sea salt Mains Crispy-skinned duck breast, spinach, potato puree, mushrooms, port jus Slow-cooked Ashfield House lamb shoulder with fennel, braised lentils, roasted garlic and rosemary jus Galantine of chicken and hazelnuts, cress salad, olives, radish, hazelnut vinaigrette Baked mushroom tortellini with Gruyère Dessert Wedding cake plated and served with fresh berry compote and cream So far, so standard. She hadn’t chosen a wedding cake yet— Jack was keen on chocolate mud. Everyone loved chocolate, he argued. She’d annotated the menu, noting changes to local seasonal fish, like line-caught couta or hapuka, and some herbs to dress it up like thyme, basil and fennel. She’d asked Dan to drop the scallops, Pacific oysters and salmon. Barbecued local clams and pipis would be nice for a starter. She could harvest a few buckets herself down near North West Bay. Were clams wedding-ish enough?”

VegetablesWeddingHerbsSeafoodSeasoningsMenuSauces
Book:The Midsummer Garden
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“To begin with, she would focus on tried-and-true dishes that she loved to make and which she knew would turn a profit. She had a petite filet mignon planned, which she would rotate with different sauces, but she would keep lobster and lump crabmeat confined to supporting roles with fresh pasta, in ravioli and in sauces, rather than serving up whole Maine lobsters at "market price." Her Chicken Cacciatore de Provence was an upscale twist on a farmhouse classic that paired her love of exotic mushrooms, sun-dried tomatoes, and fresh herbs with imminently affordable cuts of chicken. She wanted to serve a Spiral Stuffed Pork Loin in a savory reduction with yam patties and fresh garden peas, in season, which lent itself to a marvelous visual presentation and tasted like Thanksgiving dinner all on one plate.”

VegetablesDishesHerbsSeafoodCuisinePastaMenuFood PreparationAngelina D Angelo
Book:Angelina's Bachelors
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“The skewers in the top left are inspired by those colored mochi balls people like to eat at this time of year. Shrimp dumplings, baby cucumber, and quail meatballs, all speared onto a willow branch. The thick omelet next to that is the sort of tamagoyaki you'd get at a Tokyo sushi restaurant--- cooked with shrimp paste. Then you have the sawara mackerel, grilled Kyoto-style in a sweet white miso marinade, and in the small bowl below, a selection of steamed vegetables. Baby taro, Kintoki carrot, pumpkin, lotus root, and Shogoin turnip. On that tissue paper in the middle are various edible wild plants, all deep-fried: ostrich fern, butterbur buds, momiji-gasa, angelica buds, and mugwort. Those are good with a bit of matcha salt, or you might want to try dipping them in Worcestershire-style sauce in that little pot. To the left of that, wrapped in the green bamboo leaf, is cherry-bass sushi, while the small bowl next to that is flash-boiled Omi beef, with a ponzu vinegar gelée.”

VegetablesHerbsRecommendationsJapanese FoodSurf And Turf
Book:The Menu of Happiness
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“And bundles upon bundles of fresh ferny herbs in shades of pine green, pickle green and pistachio green-- a whole color chart of green. Dill, tarragon, parsley and coriander, in contrast to raisin-colored purple basil. In restaurants, what comes to the table? First, wine and bread--- in the shape of a slender Venetian gondola that has been baked in a round clay oven called a tone. The bread is crusty, but soft within, charred a bit on the bottom. Then, a dozen or more fragrant things. Rabbit soup made with walnut, pepper and garlic. Oyster mushroom and coriander soup. Beetroot quarters in sunflower oil and dill. Catfish in vinegar and coriander sauce. Bean stew and pickled vegetables. Chicken roulade in walnut sauce. Lobiani, which is a flatbread-- possibly the finest of all flatbreads-- filled with mashed kidney beans. Gebjalia, fresh cheese rolled in mint. Flowering coriander in hazelnut pesto and spicy green adjika. A whole stubby cucumber (peeled). Fermented forest jonjoli-- samphire-like, tasting of capers and with bell-shaped flowers, harvested in spring-- dressed with Kakhetian sunflower oil. Fried sulguni cheese, salty and chewy. Pink-hued Georgian trout. Tarragon panna cotta topped with blue cornflower. Matsoni, impossibly good homemade yoghurt, tart and cool, served with an inky and elegant black walnut preserve. And heaps of herbs. Always herbs. Herbs are flavor, herbs are a whole salad bar; herbs are medicine, a salve. Invasive, weedy and rampant, like mint and goutweed, they are also pagan charms to attract friendship or fortune. Free-growing and bountiful, they have been survival food during the darkest periods of war, and verdant ornaments during the happiest days.”

HerbsCuisineGeorgianBountiful
Book:Cold Kitchen: A Year of Culinary Travels
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“Kira closed her eyes, thought, and said them aloud. "Madder for red. Bedstraw for red too, just the roots. Tops of tansy for yellow, and greenwood for yellow too. And yarrow: yellow and gold. Dark hollyhocks, just the petals, for mauve...." "Broom sedge," she added, still remembering. "Goldy yellows and browns. And Saint Johnswort for browns too, but it'll stain my hands. "And bronze fennel--leaves and flowers; use them fresh--and you can eat it too. Chamomile for tea and for green hues.”

HerbsDye
Book:Gathering Blue
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“In college I had a feminist botany professor who said that the properties of herbs have been documented largely by men, but the knowledge has been passed down in an oral tradition among women, one generation to the next. Even when girls were deemed unworthy of literacy, the rhymes they heard their mothers recite, like I borage give courage, or Nettle out, dock in, dock remove the nettle sting, made them bearers of a rich knowledge. The woman in a village who knew about herbs was called the Wise Woman.”

HerbsBotanyNursery RhymesWise WomanFeministic Discrimination
Book:The Marsh Queen
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