Herbs
enhance the foods we eat, capturing the lure of uplifting fragrances
and the hint of romance. They give us an appreciation of subtle foliage,
flowers, and flavors. Although the vitamins and minerals herbs provide
may be minute in quantity, it is the taste, mood-enhancement and health
benefits they give foods that make them so valuable.
Minted
Melon Potion: The Arabs have always believed
that mint increases virility, and modern herbalists prescribe
it for cases of impotence and decreased libido. Whether added
to a glass of ice water or a tub of bath water, peppermint
supplies pick-me-up vigor!
TWO 2-1/2
pound ripe cantaloupes
5 cups of
cold water
1/4 cup plus 3 tablespoons superfine sugar
1/4 cup
peppermint, finely minced
Peppermint
sprigs and a few edible flowers to garnish
Ice cubes
Cut
each melon in half. Scoop out and discard seeds, Remove the
rind and cut melon into 1 inch cubes. In a blender, blend
half the melon with 1/2 cup water and half of the peppermint
until smooth. Repeat with the remaining melon, 1/2 cup water
and rest of the peppermint. Transfer the puree into a large
pitcher and add the 4 cups of water and sugar. Stir until
the sugar is dissolved. Pour into glasses filled with ice.
Garnish with peppermint sprig and edible flower blossom. Makes
12 cups. Other fruits such as watermelon, honeydew or strawberries
can be substituted for cantaloupe.
As
for the garden mint, the very smell of it alone recovers and
refreshes our spirits, as the taste stirs up our appetite
for meat. — Pliny the Elder 23-79
Cooling
Peppermint Drink for HOT Weather
Make
a weak peppermint tea using 1/2 oz. fresh peppermint
and 1 pt. water. Add the juice of one lemon. Cool in
the refrigerator, add ice and a sprig of fresh peppermint.
Drink
freely to avoid the effects of the heat.
Molé
Spiced Grilled Tuna Steaks & Jumbo Shrimp with Lemon Herb
Sauce
1 pound
large shrimp, peeled and de-veined
1 pound
fresh tuna filet, cut into 2 pieces about 2 by 2 by 6
inches each
Molé
Spice Rub
Oil for
grill
Lemon Herb
Sauce (recipe below)
Hoja Santos
leaf (or banana leaf) washed well in hot water (optional
- you may omit the Hoja Santos or banana leaf and simply
grill the fish.)
Light
the grill with mesquite wood, and let burn down to a medium-hot
fire, about 400 F degrees. Sprinkle Molé Spice Rub
heavily on tuna steaks and jumbo shrimp. Brush fish well with
Lemon Herb Sauce and score tuna to mark 1/2-inch thick slices.
Generously oil the grill and cook fish over hot fire until
crusty, opaque, and charred , about 4 minutes. Move fish to
the side of the grill where there is less heat, and lay damp
Hoja Santos leaf over all to allow fish to smoke for 15 minutes.
Halfway between smoking time, baste fish with the Lemon Herb
Sauce. Remove to plate and serve at once.
Lemon
Herb Sauce
1 cup flat-leaf
Italian parsley leaves, tightly packed
2 cloves
of garlic, minced
2 tablespoons
Lemon Thyme (use the tender top 1/2-inch of sprigs), packed
2 tablespoons Lemon Basil, packed
1/2 tomatillo
(or small, firm green tomato)
1/4 cup
extra-virgin olive oil
1 tablespoon
balsamic vinegar
1-1/2 teaspoon
white wine
In
mini-food processor, finely chop first five ingredients. Scrape
bowl and slowly add remaining olive oil, vinegar, and wine.
Process until sauce forms in bowl.
Simnel
Cake (or Mothering Cake)
3/4 cup sugar
1/2 cup glace cherries
1 tsp. Minced, fresh lemon
verbena leaves
1/4 cup chopped candied citrus
peel
3/4 cup unsalted butter
1 cup currants
3 eggs beaten
1/2 cup white raisins
1 cup unbleached white flour
1 lb. Almond paste
1/2 tsp. Nutmeg
1 egg, beaten for browning
the cake's top
1/2 tsp. Cinnamon
Milk for thinning
Optional: red and white carnations for decorating
the top
Preheat
the oven to 300° F.
In
mini-food processor, blend sugar and lemon verbena until very
fine. In a large bowl, cream together butter and sugar until
fluffy. Beat in the eggs slowly. Fold in the flour and spices.
Add the fruit and fold in. Add a little milk if the batter
is too stiff. Butter and dust with flour a 7-inch round cake
pan. Roll a third of the almond paste into a circle the size
of the cake pan. Spoon half of the cake batter into the cake
pan. Place the almond paste circle on top of the cake mixture.
Then add the rest of the cake batter. Bake for about 2 hours,
or until brown and firm. (Check after an hour; if the top
is getting too brown, cover with foil.) Cool the cake for
ten minutes and turn it out onto a cake rack. Let cool completely.
Roll half of the remaining almond paste into an 8-inch circle.
Place the circle on top of the cake and crimp the edges to
create a scalloped edging. Use a sharp knife to make a cross
pattern on the almond paste. Shape the remaining paste into
11 balls (tradition says that these represent the 11 apostles
- minus Judas). Brush the cake top with the remaining beaten
egg and then place the balls around the outside edge. Brush
the tops of the balls with the rest of the egg. Brown the
cake quickly under the broiler until golden. Decorate the
top with carnations.
Our
concern for health is inseparable from our pursuit of beauty.
What is it that makes us want to squeeze or slather or pat
on our outsides the things that cause us to feel good on our
insides? This impulse isn't all that illogical. The oldest
cosmetic formulas offer advice on the virtues of fruits, vegetables
and herbs in enhancing and preserving our appearance.
"You
may consider yourself happy whsen that which is your food
is also your medicine," wrote Thoreau.
Along
the Garden Path
He
was far from being the first to claim health from the
garden. For thousands of years, physicians of the body
and spirit--today's doctors and priests--were gardeners
and botanists first, healers of aches and pains second.
