The Sage Page
Making the world a little greener with our spare thyme.
The Cumberland Herb Association
July 2013
NEW WEEKDAY!!! Wednesday, July 24 at 7:00 p.m. will be our next meeting at the Miniature Cottage located at 410 E. Iris near 100 Oaks in Nashville.
This month we will be making herbal vinegar. Bring some fresh herbs and jars with lids for your herbal vinegar. Lynn will bring the vinegar and some fruits to add. If you have a large microwave safe measuring cup, please bring it.
Herbed Vinegars make a tangy addition to recipes.
CHA Newsletter Editor -Michelle Murakami 445-8749 (kitvroom@yahoo.com) If you have any information to include in the newsletter, please contact the editor by the first week of the month
HERB OF THE MONTH
Basil - (Ocimum basilicum)
Who doesn’t love basil? It is the “king of herbs”, also known as Saint Joseph’s Wort, basil was originally from India. There are many varieties: Sweet, Holy, Thai, Lemon, African Blue, Abundate, Anise, Ararat, Aristotle, Basilico, Bergamont, Cardinal, Christmas, East India, Finissimo, Goddess, Purple Delight, Sumatran and Zulu... and many, many more (over 100). Mostly used for cooking, each variety will have a different flavor. Leaves are not the only part of basil used in culinary applications, the flower buds have a more subtle flavor & are edible. The strong clove scent of sweet basil is derived from eugenol, the same chemical as actual cloves. Basil and oregano contain large amounts of (E)-beta-caryophyllene (BCP), which might have a use in treating inflammatory bowel diseases & arthritis. BCP is the only product identified in nature that interacts with one of two cannabinoid receptors (CB2), blocking chemical signals that lead to inflammation, without triggering cannabis’s mood-altering effects. Recently, there has been much research into the health benefits of the essential oils in basil. Scientific studies found that compounds in the oil have potent antioxidant, antiviral & antimicrobial properties & potential use in treating cancer. It is traditionally used for supplementary treatment of stress, asthma & diabetes in India.
Holy Basil
Holy Basil - Photo by: Michelle
Picking the leaves off the plant helps promote growth, largely because the plant responds by converting pairs of leaflets next to the topmost leaves into new stems. Basil is prevalent in folklore, ancient rituals & is it any wonder? It’s extracts are toxic to mosquitoes. What more wondrousness do you need than that. http://www.ramonasbasilgarden.com http://www.wikipedia.com
Page 2
Caprese Salad
INGREDIENTS: Ingredients: 1 fresh ripe tomato (sliced) 1 ball fresh mozzarella (sliced) 1 handful fresh basil leaves Virgin Olive Oil Black Olives
We can’t all get fresh basil and tomatoes from Italian street vendors, but right now is the perfect time for Caprese Salad as the tomatoes are ripening and the basil is in peak season!
INSTRUCTIONS 1. Assemble in stacks tomato slice, mozzarella slice and a basil leaf or leaves. Drizzle with Olive Oil and garnish with olives. Carmen and Haley in Venice, 2012 - pic by Michelle
INGREDIENTS:
Italian Basil Pasta Salad
1 package (16 ounces) bow tie pasta 2 cups grape tomatoes 7 ounces fresh mozzarella cheese, cubed 1 medium sweet yellow pepper, chopped 1 small red onion, chopped 1/2 cup pickled banana pepper rings 1 can (2-1/4 ounces) sliced ripe olives, drained 4 thin slices hard salami, diced 1/2 cup fresh basil leaves, thinly sliced DRESSING: 3/4 cup olive oil 3/4 cup red wine vinegar 1 garlic clove, minced 1 teaspoon salt 1/2 teaspoon pepper
(taste of home.com)
1/4 teaspoon dried basil Pinch of freshly ground pepper 1/3 cup olive oil 1 garlic clove, minced 2 teaspoons chives finely chopped INSTRUCTIONS: Cook pasta according to package directions; drain & rinse in cold water. In large bowl, combine pasta, tomatoes, cheese, yellow pepper, onion, pepper rings, olives, salami & basil. In small bowl, whisk dressing ingredients. Pour over salad & toss to coat. Cover & refrigerate for at least 1 hour before serving. NUTRITIONAL FACTS 3/4 cup equals 224 calories, 13 g fat (3 g saturated fat), 11 mg cholesterol, 221 mg sodium, 22 g carbohydrate, 1 g fiber, 6 g protein.
Page 3
Mango Basil Chicken and Brown Rice Salad
INGREDIENTS: 1/3 cup balsamic vinaigrette 1 cup fresh mango, peeled and chopped 2 tablespoons fresh basil leaves, chopped 4 large green lettuce leaves, washed and dried 2 cup cooked chicken, cooled, deboned & chopped 1/3 cup crumbled goat cheese 1 1/2 cups cooked brown rice, cooled sea salt - to taste
INSTRUCTIONS: In bottom of large bowl, combine balsamic vinaigrette and basil. Add chicken, brown rice, and mango. Toss well to combine. Place 1 lettuce leaf onto each of 4 serving plates. Spoon salad mixture onto center of lettuce leaves. Garnish top of each serving with an equal amount of crumbled goat cheese and sprinkle with sea salt.
Basil Julep
INGREDIENTS: 8 large basil leaves, plus 4 sprigs for garnish 2 oz simple syrup 6 oz Irish whiskey
(saveur.com)
INSTRUCTIONS: In a cocktail shaker, muddle together the basil leaves and simple syrup. Pour in the Irish whiskey, and stir briskly one or two times. Fill four glasses with crushed ice; pour equal portions of the drink over the ice, straining out the basil. Garnish with basil sprigs.
Lavender’s a bloom in June - our last meeting:
Creating the lavender wands and baskets was a lot of fun and made the entire room smell so wonderful.
And a sad ditty of this story born From mouth to mouth through all the country pass’d: Still is the burthen sung--”O cruelty, “To steal my Basil-pot away from me!” Isabella or The Pot of Basil ~ by John Keats