Tag: Herbs

All about Pesto

2 August, 2010 No Comments

For a Northern Italian like me, Pesto is serious business. Did you know that the original version, known as ‘Pesto alla Genovese’, is in the process of obtaining a Protected Designation of Origin by the European Union?

ciboulette chive

Colourful and Savoury Chives

The chive is a bulbous plant that belongs to the Alliaceae family, along with onions, leeks, garlic and shallots. The exact origin of this aromatic herb remains unknown.

basilic basil

Basil, a royal herb

Basil gets its name from the Latin word “Basilicum” and from the Greek term “Basilikos”, both of which mean “royal”. It’s certainly a fitting term, since this culinary herb demands royal treatment for its proper cultivation.

aneth dill

Dill-icious leaves and seeds

17 July, 2010 1 Comment

Dill, which is very popular in Eastern Europe, Russia and Scandinavia, produces leaves and seeds that are used as seasoning – not only in meats, fish and sauces but also in marinades, liqueurs and jams.

persil parsley

Curly Parsley, Flat Parsley

Originating in the Mediterranean region of Europe, parsley has been consumed for at least 5,000 years. It was introduced in America by the first European colonists and quickly spread far and wide.

Tarragon, the unknown ‘Queen of Herbs’

The medicinal properties of tarragon have been widely appreciated for a very long time: The Greeks and Romans used it to treat toothaches and snake bites. From the Middle Ages onwards, European monks cultivated it, among other things as a cure for hiccups. These days, it is still found in herbalists’ shops and an essential […]

Peppermint and spearmint

19 June, 2010 1 Comment

It’s hard to pinpoint the exact number of species that belong to the ‘Mentha’ genus because they cross breed so easily, giving rise to many natural hybrids. Mint grows so effortlessly in all the moderate climates around the world that, in several places, it is regarded as weeds.

Once upon a thyme

Thyme is native to the Mediterranean region and Asia Minor. Although more than a hundred different types of this herb have been identified, the two most popular varieties of common thyme are French thyme (or summer thyme) and English thyme (or winter thyme). While the former is more flavourful, it is the latter that is […]

Rosemary, a fragrance from Provence

Rosemary, like all other aromatic herbs, is primarily recognized for its medicinal properties that have been revealed over the centuries. While Egyptians placed sprigs of rosemary in their pharaoh’s tombs to fortify their souls, Greeks used it to improve their memory and to stimulate their intellect. In this day and age, rosemary is used in […]

Sage, the herb that heals

According to a tradition that we started a few years ago, this column will track the early fruits and vegetables in the marketplace this summer, and will also suggest recipes that highlight our fresh, local products. This year I would also like to invite you to cook more often with fresh aromatic herbs. To inaugurate […]

Lemon Grass, Aroma on a Stem

This plant, native to tropical Asia is cultivated for its aromatic stems and leaves. Its medicinal and cosmetic properties have been known since the civilizations of ancient Egypt, ancient Greece and the Roman Empire. An absolute must in Thai and Vietnamese cuisines, it lends a pleasant fragrance to soups, curry dishes and sauces, giving them […]

coriandre cilantro

Cilantro: aromatic leaves and seeds

24 October, 2009 No Comments

Cilantro is an herbaceous plant that looks a bit like parsley or chervil, but it has a completely different taste. Its leaves are used as an aromatic herb, while its dried seeds, commonly known as coriander, are used as a spice.