In the Spotlight
By Sharmini Jayawardena
…Abundantly and I am using them in whatever imaginable dish I can think of. With a little help from the web of course😍
Whoa 😲 awesome fragrances abound! Ahmmmmmmm…whoa…
I used half of the basil harvest in making pesto. Now I’ve harvested the thyme and I have made a vegetable 🌶🌽🍅 stew with a little of it and the rest of the basil. I hope to do something interesting with it later.
I’m yet to complete removing the tiny thyme leaves from the tangle of stems🤪
I may have to make a lemonade with it, although that would be a waste as the thyme gives an exquisite flavour especially to meats🥩 🍖
Thyme is also known to possess powerful antibacterial qualities, destroying various pathogens.
Sumitra made delicious pizza🍕 with the bountiful oregano🌿 harvest and we hope to use the left over oregano in a pasta🍝 dish soon.
I need to make Sri Lankan cutlets using the mint that has overgrown😜🤓😌
Wow😮! That’s more than a mouthful right there😋😀
And, we yet have another bountiful pot of oregano 🌿, of a different variety, to get through! I may do an oregano oil which I saw on The Nutrition Watchdog, with it, which is supposed to be an antiseptic and an antibiotic! Wow 😲!
There’s no saying what would happen when our rosemary starts to yield in a while😀
O ya, not forgetting the Vietnamese basil 🌿 😁
The other day I harvested some lemongrass leaves for a tea 🍵 to be had later. I need to get down to that too. It’s lying in the crisper as I’ve had a lot on my hands.
Lemongrass has anti-microbial, anti-oxidant and anti-inflammatory properties in it! Its high Iron content is good to prevent anemia.
Here are all of its’ numerous efficacious properties:
Our curry leaf tree or plant which ever😀, is also thriving😁
It’s only a matter of time before the pandan/screw pine, ginger and galangan starts to yield😜