Quotes & Sayings About Fresh Herbs

... the matter was new to me, and I had no material for its treatment. But I got books, read up the facts, laboriously constructed a skeleton out of the dry bones of the real, and then clothed them, and tried to breathe into them life, and in this last aim I had pleasure. With me it was a difficult and anxious time till my facts were found, selected, and properly pointed; nor could I rest from research and effort till I was satisfied of correct anatomy; the strength of my inward repugnance to the idea of flaw or falsity sometimes enabled me to shun egregious blunders; but the knowledge was not there in my head, ready and mellow; it had not been down in Spring, grown in Summer, harvested in Autumn, and garnered through Winter; whatever I wanted I must go out and gather fresh; glean of wild herbs my lap full, and shred them green into the pot. — Charlotte Bronte

I love grilling. Grilling is an incredible way to keep healthy. And you can marinate both with a dry rub and also wet marinades. You can marinate juniper berry or a little bit of olive oil and some citrus and fresh herbs - all of that sort of stuff. — Curtis Stone

Tree nuts and peanuts = 3 servings per week Fresh fruits including natural fruit juices = 3 servings per day Vegetables = 2 servings per day Seafood (primarily fatty fish) = 3 servings per week Legumes = 3 servings per week Sofrito = 2 servings per week White meat In place of red meat Wine with meals (optional) = 7 glasses per week Discouraged Soda drinks < 1 drink per day Commercial baked goods, sweets, pastries < 3 servings per week Spread fats < 1 serving per day Red and processed meats < 1 serving per day *Adapted from Estruch, et al. (2013) Sofrito is a sauce made with tomato and onion, and often includes garlic, herbs, and olive oil. Commercial bakery goods, sweets, and pastries included cakes, cookies, biscuits, and custard, and did not include those that are homemade. December 2014 Page 100 of 112 — Anonymous

I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads. — Graham Kerr

I'm a big believer in cooking your own meals. It makes it much easier not only to ensure that you eat fresh foods but also to follow the second rule of eating (see previous chapter), which advises incorporating as many colors, tastes, textures, and aromas as possible into one's meal. Beyond those benefits, I feel that cooking celebrates self-respect, and it's especially important on the Warrior Diet. Through cooking, you can control exactly what you put inside your body. It's a creative process, where you use trial and error to determine what you like.You can use different herbs and spices to increase or balance flavors, aromas, and textures.You're not a scavenger on the Warrior Diet. — Ori Hofmekler

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

Also, if your dish looks generally fucked up, just sprinkle on some chopped fresh herbs like parsley, basil, or cilantro at the end and it will look all artisan and shit. Works every time. — Thug Kitchen

Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor. — Sally Schneider

Lunch is a big huge salad with every color in it. From leafy greens to purple to herbs, fresh cut herbs mixed into it for flavors. I vary what I toss into it. Sometimes it might be lentils and chopped tomatoes, other days it could be garbanzo beans, some days I might have just a salad and have some lentil soup on the side. — Christie Brinkley

New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs. — Yotam Ottolenghi

I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives. — Cat Cora

Kira closed her eyes, thought, and said them aloud. "Madder for red. Bedstraw for red too, just the roots. Tops of tansy for yellow, and greenwood for yellow too. And yarrow: yellow and gold. Dark hollyhocks, just the petals, for mauve ... "
"Broom sedge," she added, still remembering. "Goldy yellows and browns. And Saint Johnswort for browns too, but it'll stain my hands.
"And bronze fennel
leaves and flowers; use them fresh
and you can eat it too. Chamomile for tea and for green hues. — Lois Lowry

Madame Altamont was leaving for a holiday. With her characteristic concern for propriety and orderliness, she emptied her refrigerator and gave the left-overs to the concierge: two ounces of butter, a pound of fresh green beans, two lemons, half a pot of redcurrant jam, a dab of fresh cream, a few cherries, a port of milk, a few bits of cheese, various herbs, and three Bulgarian-flavour yoghurts. — Georges Perec

Here is a basic recipe for salad dressing which you can vary according to the flavorings or herbs you decide to use. Salad Dressing 1 cup apple cider vinegar 1/3 cup lemon juice 1 cup olive oil ½ teaspoon salt ¼ teaspoon pepper Mix everything together in a shaker jar. Variations: Add 1 tablespoon of Dijon mustard Add 1 teaspoon or more of red pepper flakes, or a dash of hot sauce Add 4 cloves of garlic, minced Add a handful of chopped herbs, either fresh or dried Add ½ cup of thick yoghurt to make a creamy dressing which can double as a sandwich spread. This salad dressing can also be used as a marinade for meats and poultry. The vinegar will tenderize tough cuts as well as add flavor. Marinate the meat for at least 3 hours or preferably overnight. Afterwards, you can reduce the marinade to make a flavorsome sauce. — Sam Huckins

I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great. — Jorge Cruise

Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs, roasted peppers, olives, and wild mushrooms, to name a few. — Tom Douglas

It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor. — Geoffrey Zakarian

The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs start appearing in the farmers market or in your garden. — Tom Douglas

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

I cheat every now and then, but the foundation of my eating habits is organic. I don't like to eat a lot of processed foods. So it's fresh vegetables, fresh herbs and meat without all of the antibiotics and preservatives. — Tia Mowry

Go get something to eat." He glanced at Featherwhisker. "You may as well go, too, and while you're at the fresh-kill pile, you can bring me back a morsel to eat. I've had a busy morning." Bluefur glanced around at the clearing. It was scattered with herbs lying amid fallen leaves, and a patch of grass was flattened in one corner where the sun pooled. It was the exact shape of a plump medicine cat. Busy? Huh. — Erin Hunter

Sprinkle a mixture of cooked, crumbled bacon, chopped fresh herbs, and bread crumbs on top of baked or grilled ½-inch-thick slices of summer tomatoes or Vidalia onions and bake or grill them until the topping is golden brown. — Peter Kaminsky

It's quite amazing to me, as I walk around a supermarket or a health food shop, to observe the number of Fairtrade choices: not just staples such as coffee, tea, fresh fruits and rice, but cocoa and chocolate, herbs and spices, honey, ice cream, and jams. — Sheherazade Goldsmith

I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest to roast and then add vegetables, fresh herbs, and starch until the meal is complete in one shot. — Daniel Boulud