Herbs Basil
Many believe that 4000 years ago the herb basil was grown in Egypt. According to Greek mythology who ruled Paralia or Diacria who had 50 sons. When Pallas died the herbs vanished as well. Basil is sacred for the native Indians. The Indians believed that the herb was so sacred they laid the basil herb around the temple and the dead. Before the basil got its name, its original name was the Toolsee which was named by the Hindus India. The Indians used this sacred herb for medical reasons. The basil is used a side decoration in many dishes. The herb is usually used by the Italians but many other traditions use it as well. A few dishes that basil is used in are: Basil Pesto, Mango Bruschetta, Basil Goat Cheese Pizza and Pasta Salad. These are just a few dishes that basil is used in but there are many more dishes that basil is used in. Basil is usually grown in autumn where the weather is usually an alight temperature. Fun facts about the Basil • Depending on the variety, basil can grow to 12- 51 inches • Flowers are pollinated by insects. After successful pollination, each flower turns into dry fruit called achenes
• Each type of basil has unique aroma. Sweet basil has clovelike aroma, lemon basil has lemony taste while cinnamon basil has sweet, cinnamon-like aroma.
FINGERLING POTATO SALAD WITH AIOLI, PESTO, FRIED SHALLOTS, AND PECORINO Ingredients: •
1 large egg yolk
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2 teaspoons fresh juice from 1 lemon
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1 1/2 teaspoons minced garlic (about 1 large clove)
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1/2 teaspoon Dijon mustard
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1/8 teaspoons kosher salt
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1/4 cup canola oil
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1/4 cup extra-virgin olive oil
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For the Pesto:
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1 cup packed fresh basil leaves, rinsed and dried
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1/8 cup pine nuts, toasted
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2 medium cloves garlic
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1/4 cup extra-virgin olive oil
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3 tablespoons finely grated fresh Parmiggiano-Reggiano cheese
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For the Fried Shallots:
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3/4 cup thinly sliced shallots
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3/4 cup canola oil
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For the Potatoes:
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2 pounds fingerling potatoes, halved if small or quartered if large
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Kosher salt and freshly ground black pepper
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5 teaspoons white wine vinegar
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Pecorino Romano cheese, for grating
Fingerling Potato Salad with Aioli, Pesto, Fried Shallots, and Pecorino Instructions: •
For the Aioli: Process egg yolk, lemon juice, garlic, mustard, and salt in a food processor fitted with a steel blade until well blended, about 5 seconds. With processor running, drizzle in oil in a slow, steady stream, stopping to scrape down sides as necessary. Transfer aioli to container and refrigerate until ready to use.
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For the Pesto: Combine basil, pine nuts, and garlic in the clean bowl of a food processor. Pulse until basil and pine nuts are finely chopped, scraping down sides of bowl as necessary. With the food processor running, pour oil in a slow, steady stream, stopping to scrape down sides of bowl as necessary. Add Parmigiano-Reggiano and pulse to combine. Season with salt and pepper. Transfer pesto to container and set aside.
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For the fried shallots: Place shallots and oil in small saucepan. Place over high heat and cook, stirring frequently, until shallots begin to bubble. Continue cooking, stirring constantly to ensure even cooking. When shallots are light golden brown, transfer to strainer and drain. Spread shallots in a single layer on a paper towel lined plate and blot dry with a second paper towel. Season with salt to taste. Set aside.
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For the Potatoes: Place potatoes, 1 tablespoon salt, 1 tablespoon vinegar, and 1 quart tepid water in a medium saucepan. Bring to a boil over high heat, stirring occasionally until salt is dissolved. Reduce to a simmer and cook until potatoes show no resistance when poked with a paring knife, about 17 minutes. Drain potatoes and immediately toss with remaining 2 teaspoons of vinegar, then spread in a single layer on a
rimmed baking sheet. Let cool to warm room temperature, about 10 minutes. •
Transfer potatoes to a large bowl, add aioli and toss to coat. Refrigerate until completely chilled.
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Transfer potatoes to a large serving dish. Drizzle pesto all over potatoes and sprinkle with fried shallots. Top with grated pecorino and serve.
Mint
Mint is believed to be a sacred herb with multiple functions. There most common functions are healing wounds and for the purpose of food. They have many more functions but these are two most popular uses of the mint. According to Greek mythology mint was Pluto’s wife but jealous women named Persephone turned Mint into a ground growing plant. Although Pluto wasn’t able to turn Mint back, he gave the ability to fill the air with her sweet aroma. The mint like the basil is used in food and as a side decoration. It may served with many food but a few of which it is common in are: Cucumber salad with mint and feta, Chickpea pita pockets, spaghetti and cranberry salad. These are just a few dishes although there are many more.
Mints are best when grown within August to November. Mints need an adequate amount of sunlight and can be grown in pots inside. Fun facts about the Mint • Mint is small plant that can reach 4 to 47 inches in height. Stem is square-shaped and divided in nodes • Leaves of mint can be dark green, greyish-green or purple in colour. They have lanceolate shape and serrated edges. Leaves are grouped in pairs that are oppositely arranged on the stem • Mint produces fruit called Nutley which contains one to four seeds. Propagation via plant cuttings is more common compared to the reproduction via seed.
Chickpea, Barley and Zucchini Ribbon Salad with Mint and Feta Ingredients: Makes 2 servings as a main dish, 4 servings as a side dish 2 medium zucchini 3/4 teaspoon salt, divided, plus more for salting water 1/3 cup pearl barley 1 teaspoon lemon juice 1 teaspoon white wine vinegar 1/4 cup extra-virgin olive oil 2 cups (or 1 15-ounce can) chickpeas, drained 2 tablespoons fresh mint, finely chopped 2 tablespoons feta cheese freshly ground pepper Instructions: Trim the ends of the zucchini and cut in half crosswise. Using a mandoline or a knife cut the zucchini into thin matchsticks and place in a colander in the sink.
Sprinkle with 1/4 teaspoon salt and massage lightly with your hands to evenly disperse the salt. Let sit for 20-30 minutes, or as long as it takes to prepare the rest of the salad. Bring a medium pot of water to a boil. Salt the water and add the barley. Cook, stirring occasionally, until barley is cooked through but still pleasantly chewy, about 15-20 minutes. Drain and set aside. Meanwhile, make the dressing. In a small bowl, whisk together the lemon juice, vinegar and remaining 1/2 teaspoon salt. Slowly whisk in the olive oil and set aside. In a large bowl, combine the chickpeas, barley and about half of the dressing. If the barley is still very hot, let the mixture sit until just warm, stirring occasionally. Squeeze the zucchini gently to get rid of any excess moisture and add to the bowl, along with the remaining dressing and the mint. Stir and transfer to a serving bowl. Crumble the feta over the top and serve.
Lavender
Unlike the mint and the basil does not have a Greek mythology. The main purpose of this herb is the sweet aroma being used as a deodorant back in time. The lavender was also used to make money. The Romans sold the sweet throbbing herb and made money of it. Its 2 main purposes are money making and sweet throbbing aroma that was used to disinfect places, in modern days we have dettol to disinfect but back then they used lavender for the purpose of food as well. A few common dishes that lavender is used in are: lavender roasted potatoes, Pink lemonade thyme sorbet, lemon and lavender chicken, lavender lemonade. There are many more but these are the common food. Lavenders can be grown in pots in door as long as they get the required amount of water and sun light they will have a fine growth. They are best when grown in early summer to late summer.
Fun facts about Lavender • The name Lavender comes from the Latin verb, "lavare," which
means to wash • Lavender is from the same family as the mint •
The scent of lavender defers flies, rats and mosquito
Lavender Roasted Potatoes
Ingredients • • • •
2-2 ½ pounds (about 4 large) thin skinned Potatoes (New, Red, etc) 2 tablespoon Olive Oil 1 ½ tablespoon dried Lavender designated for culinary use Salt and Pepper to taste
Instructions: Preheat oven to 350 degrees*. 2. Scrub potatoes, cut out any bad spots and cut into bite-sized pieces. Do not peel. 3. Toss in a bowl with olive oil. When coated with the olive oil, add lavender, salt and pepper. 4. Spread into a single layer in a roasting pan or on a baking sheet. Place in the oven for 30 minutes, stirring part way through to ensure even browning. Potatoes are done then soft inside to the bite 1.
Rosemary Rosemary is a ever green thick pine like herb that the Mediterranean’s found. It is a universal symbol of remembrance. This herb has multiple functions. It is used as a symbol of remembrance and is usually layed on a coffin as a tribute to the dead one. The rosemary has many purposes of which one of them is the tribute and the other one is dispelling negativity. If someone had done something negative this herb was used to make positive. This herb is also very healthy.
The herb is used in much food of which some are: Garlic rosemary steak, Crispy sriracha, roasted cauliflower with rosemary, crispy baked rosemary fries. These are just a few although there are many more. Rosemary are best grown when they are in the sun, they have the ability to survive in harsh weathers.
Rosemary-Lemon Oven-Fried Chicken Ingredients: 1/2 cup whole-milk plain yogurt or buttermilk (Josh used buttermilk) 1/4 cup canola oil 1/4 cup freshly squeezed lemon juice 2 tablespoons roughly chopped fresh rosemary leaves 4 garlic cloves, smashed 2 teaspoons lemon zest 3/4 teaspoon cayenne pepper 1 teaspoon kosher salt 8 bone-in, skin-on chicken thighs, skin removed Crispy coat
1 1/2 cups stone-ground cornmeal 3/4 cup crushed cornflakes 1/2 cup grated Pecorino cheese 1/4 cup canola oil 1 1/2 tablespoons kosher salt 1/2 teaspoon finely ground black pepper 1/4 teaspoon cayenne pepper 3 large eggs, beaten thoroughly Instructions: 1. For the marinade: combine all of the ingredients except the chicken until evenly combined. Add the chicken, turn to coat, cover, and refrigerate at least 2 hours and up to 6 hours. 2. When ready to cook, heat the oven to 425 degrees F. Arrange a rack in the upper third of the oven. Nest a cooling rack inside a rimmed baking sheet lined with aluminum foil, set aside. 3. Combine the cornmeal, cornflakes, cheese, oil, salt, black pepper, and cayenne in a shallow bowl and mix until well combined; set aside. Whisk together the eggs in a shallow bowl until evenly combined; set aside
Parsley The ancient Greeks believed that parsley simply associated with death as it was supposed to have sprung from the blood of Archemorus, whose name meant ‘Forerunner of Death.’ Homer
tells of chariot horses being fed parsley by warriors prior to battle in hopes of making the animals more fleet of foot. When at a game the parsley was placed in the battle field in remembrance of the deceased person. A few dishes which the parsley was used in are: English pesto, Tabbouleh, Lemon curd with meringue pie, Broad bean blue cheese and parsley pizza. These are just a few dishes that parsley is used in.
Parsley is best when grown in any seasons. They need the required amount of water and sunlight and can be nice lengthy delicious and ready for you to eat.
Tabbouleh
Ingredients: 30g fine bulgur wheat 600g firm ripe tomatoes, diced into small cubes 50g spring onions, trimmed and very thinly sliced 400g flat-leaf parsley, most of the stalk discarded, very finely chopped 70g mint, leaves only, very finely chopped ¼ tsp ground cinnamon ½ tsp ground allspice/Lebanese seven-spice mix ¼ tsp finely ground black pepper Salt to taste
Juice of 1 lemon, or to taste 150ml extra virgin olive oil 4 gem lettuce, washed and quartered Instructions: 1 Rinse the bulgur in several changes of cold water. Drain well and put in a bowl. Stir it with a fork every now and then to help fluff it up. 2 Drain the diced tomatoes, then put in a bowl. A word of warning: do not chop the herbs with a mezzaluna. This will only bruise them. Instead, use a razor-sharp knife, gather as much as you can handle in a bunch and slice them very thin to end up with nice, crisp thin strips. Add the spring onion and herbs. Sprinkle the bulgur all over. Season with the cinnamon, allspice and pepper. Add salt to taste, then lemon juice and olive oil. Mix well. Taste and adjust the seasoning if necessary. Serve immediately with the quartered gem lettuce.