As the summer shades into fall, herb-garden growers are faced with a dilemma: what to do with the last of our basil? If you’re anything like me, you’ve watered and de-budded and cherished your basil all summer long so that you could eke every last leaf out of it. (For first-time growers, know that pinching [...]
Continue reading about The Classic Marriage of Basil and Pinenuts
Chervil adds a licorice-like taste to the basic marinara, and the red pepper gives it an extra kick. Use this sauce on whole-wheat noodles, bake it with chicken, use it to top a home-made pizza. Note: fresh chervil is quite potent, so don’t overdo it. 1 medium onion, diced 2-3 cloves of garlic, chopped fine [...]
This herb–which smells a bit like a pine forest–has been used since the days of the ancient Greeks. Back then, it was considered to be a memory aid–students wore garlards of it while studying for exams. It protected against evil spirits in medieval times, and in the 1500s in Europe, it was used to perfume [...]
Garlic may well be the most potent herb on the planet. Egyptian medical writings dating back to 1550 B.C.E. speak of its curative powers, Pliny listed it as being a remedy for over 60 ailments, and Romans ate it before going into battle to give them strength. Garlic, it was believed, was the chosen herb [...]
Here’s a way to add crunch to your traditional caprese: add jicama! Ingredients Fresh mozzarella cheese, cubed or sliced Ripe tomato, in slices or chunks Fresh basil, cut into thin strips (chiffonade) Jicama, sliced Balsamic vinegar Olive or flaxseed oil salt & pepper to taste Combine all ingredients in a bowl and toss. If you’re [...]
