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Dill-icious leaves and seeds
July 17th 2010
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. Curly parsley, flat parsley
July 10th 2010
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’
June 26th 2010
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 oil extracted from this herb is used in the agri-food industry. Peppermint and spearmint
June 19th 2010
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
June 12th 2010
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 more prevalent in North America, as it is better suited to the cool climate. Rosemary, a fragrance from Provence
June 5th 2010
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 the cosmetic and food industry, and also by herbalists. Sage, the herb that heals
May 29th 2010
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 this series of articles on herbs, I chose sage, derived from the Latin word salvia, which means ‘to heal’. | |||||||||||||
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Originally published in the Journal de Montréal on July 17, 2010.
Originally published in the Journal de Montréal on June 11, 2010.
Originally published in the Journal de Montréal on June 26, 2010.
Originally published in the Journal de Montréal on June 19, 2010
Originally published in the Journal de Montréal on June 12, 2010.
Originally published in the Journal de Montréal on June 5, 2010.
Originally published in the Journal de Montréal on May 29, 2010.