Fresh Herb Quotes & Sayings

Is there any finer phrase in the English language than Midsummer Day? There are no words to touch it for conjuring. It is the beginning of blooming roses and ripening corn, of days that stretch on, reaching for midnight until the spangled blue velvet of night descends and beginning again before cockcrow, when the dew jewels the grass like diamonds scattered while the earth slumbers. I, of course, expected rain. Not just rain, but torrential, heaving, biblical rain - the sort to set arks afloat. Everything else had gone awry, why not that? But when I awoke on Midsummer Day, the sun greeted me cordially, coaxing the dew from the grass and the early roses as a light breeze wafted the scent of charred chimney over the gardens. I stood at the window and breathed in deeply all the scents of summer, fresh grass and carp ponds and blossoming herb knots until the whole of it mingled in my head and made me dizzy. A bee floated lazily in the window and out again as if beckoning me to follow. — Deanna Raybourn

Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch. — Emeril Lagasse

She opened her eyes.
He sniffed.
Ah! The rosemary! Holding her breath, she waited.
He sniffed again. "Is it an herb, nyet?"
She nodded, smiling shyly. "Rosemary."
"The cook at Tullock puts it in turtle soup."
Her smile faltered. She smelled like a turtle? Not a fragrant loaf of bread, but a turtle? "Surely you've smelled it in some other dishes, too? Bread, perhaps?"
He shook his head.
"In a delicious stew, then? Something savory and warm?"
He released her cloak. "In my country, we throw rosemary onto graves."
She just looked at him, appalled.
"That seems odd to you, nyet? Rosemary keeps fresh the ... How do you say-?" He tapped his forehead. "Thoughts about times no longer here."
"Memories?"
"Da! Rosemary keeps fresh the memories of the dead."
Lovely. She smelled like a turtle and the grave. — Karen Hawkins

Oh, darling, just look at your poor face. You're going to need an herb poultice and a fresh piece of steak for that wound."
"And here I was looking forward to eating dinner, not wearing it on my face. — Tracy Anne Warren

Around him, the room was redolent of the unknown herb he'd found, green and fresh and yet somehow familiar, like something he hadn't known he had liked until it had appeared, suddenly and unexpectedly, in his life. — Hanya Yanagihara

Dinners at Stony Cross Park were famously lavish, and this one was no exception. Eight courses of fish, game, poultry, and beef were served, accompanied by fresh flower arrangements that were brought to the table with each new remove. They began with turtle soup, broiled salmon with capers, perch and mullet in cream, and succulent Jon Dory fish dressed with a delicate shrimp sauce. The next course consisted of peppered venison, herb-garnished ham, gently fried sweetbreads floating in steaming gravy, and crisp-skinned roast fowl. And so on and so forth, until the guests were stuffed and lethargic, their faces flushed from the constant replenishing of their wineglasses by attentive footmen. The dinner was concluded with a succession of platters filled with almond cheesecakes, lemon puddings, and rice souffles. — Lisa Kleypas

BACKYARD GARDEN SALAD In wartime, patriotic families cultivated "Victory Gardens" to promote self-sufficiency and help the war effort. 4 cups mixed greens 1/4 cup fresh sprigs of dill 1/4 cup fresh flat-leaf parsley leaves 4 large basil leaves, rolled up and thinly sliced crosswise 1 large lemon, halved 1/4 cup fruity olive oil pinch of salt fresh ground black pepper to taste 1 cup toasted walnuts 3/4 cup crumbled feta cheese 1 cup fresh edible flowers; choose from bachelor's buttons, borage, calendulas, carnations, herb flowers (basil, chives, rosemary, thyme), nasturtiums, violas, including pansies and Johnny-jump-ups, stock Toss salad greens and herbs in a large bowl. Squeeze lemon juice (without the seeds) over the greens and season with olive oil, salt and pepper. Toss again. Add walnuts and feta and toss well. Divide salad and pansies among four serving plates and serve. (Source: Adapted from California Bountiful) — Susan Wiggs

Lobster-both-ways is popular tonight. The preparation is easy enough. Take a two-pound lobster. Kill it with a sharp chef's knife straight between the eyes. Remove the claw and knuckle meat. Steam for five minutes, chop into salad with aioli, celery, and lots of shallots and chives. Chill. Reserve the tail until ordered. Paint with herb-infused oil, season with kosher salt and fresh ground pepper, grill for two or three minutes until it's just cooked through. Serve with spicy organic greens. — Graydon Carter