In our aim to introduce you to foody ways and good habits that bring flavour and good nutrition into your diets, we are always searching for that sweet spot where delicious and healthy meet. For us, summer Mediterranean herbs hit that spot. These luscious leaves – basil, parsley, mint, thyme, oregano, rosemary, sage and more not only add enticing aromas, fresh flavour and that wonderful green colour to our food, they also add many health benefits.
Herbs are far more than a mere garnish, when we add them liberally to our food a whole world of healthy tastes await us. We now realise the helpful value of adding herbs to our dishes as they add such a burst of flavour to our food without resorting to adding loads of salt, butter and cheese. Herbs make any dish prettier and tastier along with their amazing health benefits.
How lucky we are in Cyprus to have such an abundance of these delicious herbs…. let’s make the most of them!
Herbs at the Ready – rinse your herbs in cold water and place in a jam jar with a few inches of water so the leaves are above the jar’s edge. Keep ready for use as you need them. If you have an abundance of herbs they can be chopped and frozen with a little olive oil in an ice cube tray for later use.
A couple of ‘herby ideas’ for you
Basil
taste: minty, slightly peppery with a touch of sweetness
recipe: Classic Pesto Sauce
Ingredients
- 4 cups packed fresh basil leaves
- ½ cup extra virgin olive oil
- 1/3 cup pine nuts / walnuts
- 2 garlic cloves
- ½ cup freshly grated parmesan cheese
Salt to taste
Preparation
- Combine basil, oil, nuts and garlic in a blender
- Blend until paste forms stopping often to ouch down basil
- Add cheese and blend until smooth
Chill before serving as a sauce for pasta or topping for fish, chicken or potatoes
Mint
taste: refreshing, cool
Parsley
taste: grassy, mild, slightly peppery (flat leaf)
recipe: Lemony Orzo Pasta Salad with Cucumber and Feta
Ingredients
- 1 ½ cups orzo pasta
- 2 tbsp olive oil
- Juice and zest of 1 lemon
- Medium cucumber seeded and chopped
- 1 tbsp fresh mint, finely chopped
- ½ cup Feta cheese, crumbled
Freshly ground black pepper to taste
Preparation
- Cook the orzo pasta al dente according to package directions (about 9 minutes)
- Drain the pasta and let cool for a couple of minutes
- Toss pasta with the olive oil, lemon juice and zest, cucumber, herbs and feta
- Season with salt and pepper to taste
Serve chilled
Spice&Easy Cyprus will bring you healthy and easy cooking tips and recipes each month with a “food as medicine’ focus. We look forward to your comments, ideas and suggestions along the way through our FB spiceandeasycyprus page or web site.
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