“And God said, Behold, I have given you every herb bearing seed, which [is] upon the face of all the earth, and every tree, in the which [is] the fruit of a tree yielding seed; to you it shall be for meat.” Bible, Genesis 1:29
Healthy herbs have long held an important place in human wellness, used with the purpose of purifying body, mind, and soul. Herbal remedies are used for both their fragrance and for their healing power. Herbal benefits are many; be it for spiritual reasons, to spice up taste buds, or as a home remedy for ailments like cold, or sore throat… herbs are handy for a variety of needs. Although, the herbs been in use in our diet since antiquity, only recently have taken the center-stage of nutrition scientific world for their potential health benefiting and detoxification properties.
Dill weed is a unique herbal plant in the sense that both its leaves as well as seeds are used as a seasoning. It is the member of the Umbelliferae family, a large group of flowering herbs and spices, which include caraway, parsley, cumin, fennel, etc.
Peppermint has been one of the popular herbs known since antiquity for its distinctive aroma and medicinal value. The herb has a characteristic refreshing cool breeze sensation on taste buds, palate and throat when eaten; and on nasal glands when inhaled. This unique quality of mint is due to the presence of menthol, the essential oil in its fresh leaves and stem. Mint herb is originally native to Europe, and now cultivated in all the regions of the world. It grows well under shady conditions and feature lance-shaped purple-veined, dark-green leaves with serrated margins and purple color whirly-flowers. More than 20 varieties of mint herbs exist with a wide range of color, fragrance, and flavor.
Parsley is a popular culinary as well as medicinal herb, which is recognized as one of the functional food for its unique antioxidants and disease preventing properties. This wonderful, fragrant rich biennial herb is native to the Mediterranean region, its botanical name is Petroselinum crispum.
“Herb is the healing of a nation, alcohol is the destruction.” Bob Marley
25 g parmesan (or similar vegetarian cheese)
1 garlic clove (preferably roasted)
60 g fresh mint
60 g fresh dill
60 g fresh parsley
60 g fresh
100 ml oz extra virgin olive oil
80 g toasted pine nuts
salt and pepper
225 gr Flour
1 tbsp fresh yeast
1 tbsp sugar
1 tbsp salt
1 tbsp butter
100 ml water
25 ml yogurt
100 g grated cheese (for the topping) – optional
Disperse yeast and sugar in warm water and leave it aside for some time. Sieve flour and make a well in center. Pour in the yeast liquid and mix in the flour. Add water (as needed) to make a smooth and soft dough.Cream the butter and salt together and knead it into the dough to make the dough smooth and pliable. Keep the dough under a wet muslin cloth till almost double in size.
Meanwhile make the filling. Finely grate the parmesan and tip it into a blender. Peel the garlic, tear the leaves from the bunch of herbd and add all along with the oil and pine nuts. Blitz to a paste and season to taste with salt and freshly ground black pepper.
Once the dough doubles in size, knock down the dough and roll it into a rectangle 12″ x 8″ and brush with melted butter and spread the filling on it. Roll up tight like a Swiss roll and leave to prove in a well greased tin. When almost double in volume, cover the top with grated cheese and bake for 30 minutes in a preheated oven.
“All that man needs for health and healing has been provided by God in nature, the challenge of science is to find it.” Paracelsus