by Debbie Maranville, owner, The Natural Healing Garden
My grandmother Betty Scardine has truly inspired my passion for the culinary arts. Food at the “Scardine table” was full of flavor, and plenty of it. Grandma used mostly dried herbs back in the day. I think she would have used fresh herbs, had she known all the amazing properties they hold.
I am a Certified Herbalist. I received my certification through the Herbal Wisdom Institute, located in Prescott Valley. I have found that culinary herbs are my passion.
I love, love, love using herbs in all my cooking and recipes.
Each time you pluck a basil leaf from the potted plant in your window or sprinkle rosemary on your roasted potatoes, you are participating in a tradition that goes back centuries. Herbs link us to the earth and history—both tangibly and metaphorically. Many of the most well-known aromatic herbs grow naturally and abundantly throughout the Italian countryside and are an integral part of its cuisine. Herbs, such as basil, rosemary, oregano, and sage, play an essential role in creating the unique flavors and mystique of Italian food. It’s virtually impossible for an Italian to think of cooking without the addition of his or her beloved herbs and spices.
Not only are the herbs delicious, they are so good for you. Herbs have many healing properties, and can assist with many autoimmune deficiencies, viruses and diseases. Please enjoy my pesto recipe during the holidays.
- 1 bunch of Italian parsley
- 1 bunch basil leaves (about 10-15 leaves)
- ½ cup of blended sage and thyme
- 1-2 cloves of garlic crushed
- 1 cup olive oil Salt to taste
Blend or chop herbs, then add olive oil and mix in food processor or blender until smooth.