Herbs Quotes

I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.

I never shy away from herbs!

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.

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

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.

I’m nearly blind. I can hardly see. But I’m taking some herbs. Something quacky.

We do two things almost every week – either grilled steaks marinated in herbs or roasted chicken. There’s always a roasted vegetable, like Brussels sprouts or sweet potatoes or broccolini – whatever‘s in season.

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.

The Herbs ought to be distilled when they are in their greatest vigor, and so ought the Flowers also.

Freeze herbs by stem and all – don’t just freeze the leaves. It’s better to keep them sturdier. Put the stems and the leaves together into a plastic bag, and just wrap it up and freeze it like that.

Waters are distilled out of Herbs, Flowers, Fruits, and Roots.

What the eyes perceive in herbs or stones or trees is not yet a remedy; the eyes see only the dross.

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.

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.

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.

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.

If you’re making a salad of any kind, cut the herbs, stems and all, and toss them into your mixed greens salad, a Romaine salad, iceberg, Bibb – it just adds a special touch.

I think, initially, my rebellion, my rebellion of going to college when my dad would have liked me to stay home and work in the herbs, I think that it was a pretty mild rebellion in the sense that I thought, ‘Well, I’m going to go learn how to be a music teacher so that I can come home and do choir.’

The kids are really great at baking cupcakes, cookies, of course – that kind of stuff – but I love delegating responsibilities for dinner so you have them picking herbs, or I have plastic knives for them so they’re learning sort of how to chop. It’s pretty great.

I have a glass of alkaline water first thing. I don’t have the biggest appetite in the morning, which is kind of tough for me, but I always start with a green drink called Tonic Alchemy. It’s a really amazing combination drink that has a lot of different superfoods and algae and Chinese herbs.

I got quite into Spam once, in Korea. On their Thanksgiving, they give boxes of it to their friends. I fry it in batter with herbs wrapped around.

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.

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.

The intense perfumes of the wild herbs as we trod them underfoot made us feel almost drunk.

I love yoga… I also see an Ayurvedic doctor, which is an ancient Indian thing. I go and see the doctor to balance my system twice a year; it’s preventative. They take my pulse, give me some herbs, and tell me what I should eat and what I should avoid. They rub oil on me too, it’s so lovely. It’s like a detox.

My mother makes a homemade hair oil with lots of natural herbs in it and I apply that once a week at night and wash it off the next day with an aloe vera-based shampoo.

I had skate wing in London. I had mine grilled with lemon and herbs, and it was the perfect seasoning for that fish.

The herbalist I met a few times – it was great – she gave me literature about the different processes that an herbalist would do to make medicines from certain herbs and things.

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.

I grow herbs near the back door, and you can grow a wonderful selection of herbs and window boxes… My idea is that you should grow what you eat. There’s no point in growing something like celeriac – which is very difficult to grow – if you hate it.

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.

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.

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.