Herbs are an essential component in the culinary arts. They can turn an ordinary dish to amazing with their distinct and compelling flavours. As a special treat this month I am including two recipes for the Courier readers.
Herbs are not only renowned for the flavours they induce but their medicinal qualities as well. For example, basil has strong antioxidant qualities; mint is a digestive aid and sage is used to soothe sore throats and coughs.
There are many varieties of herbs that can be quite easily grown right at home and picked fresh to use in your daily meals. There is an abundance of information on the internet for those who wish to cultivate their own indoor or outdoor herb garden. The difference between fresh herbs and pre-packaged dried herbs…think instant coffee versus freshly ground coffee beans.

Basil is derived from the Greek word basileus, which means king as it is believed to have grown above the spot where the Holy Cross was discovered by St.Constantine and Helen. Modern day we call it the king of herbs as it is so widely used and appealing, basil is a great friend of mine!
Basil can be used in sauces, stews, soups, dressings, as a salad component or with poultry. Tip: to fully enjoy the taste of basil, use it fresh or when cooking add it at the last moment to retain its flavour. I have included a recipe for one of our signature spreads – Sun Dried Tomato Basil Pate; quick and simple to make and appealing to our vegetarian friends.

Mint can add the wow factor to many simple dishes. We consume mint on a daily basis in toothpaste, mouthwash, chewing gum and cold remedies. Mint is used in sauces, jellies, salads, soup and with lamb. The species name Mentha is derived from Roman mythology. Minthe was an attractive young nymph who Pluto, the ruler of the underworld took a fancy to. When Persephone, (Pluto’s wife) found out about his love for the Minthe, she was enraged. She changed Minthe into a low growing plant, to be trodden underfoot. Pluto couldn't reverse Persephone's curse, but he did soften the spell somewhat by making the smell that Minthe gave off grow sweeter when she was tread upon. Here is a recipe for grilled zucchini pinwheels with mint; the presentation is outstanding and the taste – even better!

Grilled Zucchini or Japanese Eggplant Pinwheels
Prep time: 25 minutes
4 – 5 small green or yellow zucchini or Japanese eggplant – Not too big
Extra virgin olive oil
Salt & pepper
4 – 6 oz soft goat cheese or sun dried tomato pate or babaganoush or humus or your favorite spread
mint leaves
arugula
enoki mushrooms
Julienne Red or Yellow Peppers
Garlic Chives
Julienne Carrots
Slice the zucchini about ¼” thick, lengthways and grill in a Teflon grill pan lay in a pan and brush both sides with olive oil and lightly season.
Spread one side with your desired filling and cut in half.
Garnish the centre of the slice so it protrudes and roll tight. Lay on it side and set up in the cooler or tie with a blanched chive.

Sun Dried Tomato Basil Pate
Prep time: 15 minutes; set time: 2-4 hours
For this, you will need a blender; add all ingredients directly into the blender
1 package cream cheese – original, not flavoured
2 tablespoons Extra virgin olive oil
½ a small jar of sun dried tomatoes
10 Fresh basil leaves
2 cloves garlic
Salt and pepper
Blend all ingredients in the blender, desired consistency is of pate; not runny, not too ‘stiff’. Blend until mixed; I desired add more cream cheese or sun-dried tomatoes to your taste.
Spoon mixture into a bowl and allow to set in cooler. For presentation; turn bowl upside down onto platter and remove bowl.
Serve with French bread, crackers, crostini