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Waters are distilled out of Herbs, Flowers, Fruits, and Roots.
I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.
I grow my own vegetables and herbs. I like being able to tell people that the lunch I'm serving started out as a seed in my yard.
The Herbs ought to be distilled when they are in their greatest vigor, and so ought the Flowers also.
We have finally started to notice that there is real curative value in local herbs and remedies. In fact, we are also becoming aware that there are little or no side effects to most natural remedies, and that they are often more effective than Western medicine.
Anne Wilson Schaef
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.
I love a massage. I'd go every day if I could. I don't need to be wrapped in herbs like a salmon fillet, but I do love a massage.
All those spices and herbs in your spice rack can do more than provide calorie-free, natural flavorings to enhance and make food delicious. They're also an incredible source of antioxidants and help rev up your metabolism and improve your health at the same time.
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.
Herbs deserve to be used much more liberally.
The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix.
What the eyes perceive in herbs or stones or trees is not yet a remedy; the eyes see only the dross.
New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.
There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any better use of chopsticks on a hot and sweaty evening.
We're not just any star stuff, most of which is humdrum hydrogen and listless helium. Our bodies include fancier ingredients like carbon, oxygen, nitrogen, phosphorous, and a few other herbs and spices.
You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or Creole spice. Just watch out for the sodium content. That why I encourage you to make your own.
Thine eyes are springs in whose serene And silent waters heaven is seen. Their lashes are the herbs that look On their young figures in the brook.
William C. Bryant
Growing up, I had really bad skin. I had a skin disorder. Yes, I did. And my mother went to great lengths to try to find something to remedy it. I remember she took a trip to Madagascar and came back with all these alternative, medicinal herbs and stuff. They didn't smell so good, but I think they worked some magic.
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.
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.
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.
The intense perfumes of the wild herbs as we trod them underfoot made us feel almost drunk.
Jacqueline du Pre
I make a wonderful cure-all called Four Thieves, just like my mum did. It's cider vinegar, 36 cloves of garlic and four herbs, representing four looters of plague victims' homes in 1665 who had their sentences reduced from burning at the stake to hanging for explaining the recipe that kept them from catching the plague.
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.
In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing.
A. P. J. Abdul Kalam
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