The fresh, aromatic herbs blend nicely with all other ingredients to make a great dressing that you can use on cold meats or pasta salad.

1 1/4 cups olive oil,

3 egg yolks,

1 tablespoon Dijon mustard,

1 tablespoon white wine vinegar,

2 cloves garlic,

8 tablespoons fresh basil leaves,

4 tablespoons fresh parsley leaves,

3 tablespoons grated Parmesan cheese,

salt and freshly ground pepper.

Blend egg yolks, mustard, vinegar and garlic in a food processor until smooth. Keep the food processor running and slowly add the oil in a continuous stream until mayonnaise becomes nice and thick. Add salt and pepper to taste. Next add parsley, basil and Parmesan cheese and blend until smooth.

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Ginger is a perennial herb, native to South-East Asia, grown commercially throughout the tropics from Australia to Jamaica and several types are available. The herb has thick, branching rhizomes and grows 1-1.5 m tall with bright green reed-like leaves, 1-2 cm wide and 15-30 cm long. Flowers are yellow-green marked with purple, born in dense cones on separate stalks from the leaves. The herb is propagated by division and prefers to grow on fertile, humus rich, and well drained soil. If these conditions can be met in your area ginger will make a great addition to your home garden.

Ginger, as well as being a valued and popular condiment with many culinary uses in domestic and commercial preparations, it is also highly medicinal. Ginger is a general tonic for nerves and digestive organs. The essential oil is used in perfumery and as flavoring in the food industry.

Fresh grated and dried ground ginger is widely used in Chinese and Thai cuisines. Dried ground ginger is an ingredient of curry powder, chutneys, biscuits, cakes and desserts. Whole fresh ginger is crystallized in sugar syrup and made into confectionery and chocolates.

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Milk Thistle is found on waste land and pastures. It is a native to South Europe and Western Asia. The herb has been declared noxious weed in some places. It likes a rich organic soil and grows up to 2.5m tall. Leaves are grey, large, with prickly ends and flowers are large purple in color and with many spines. Thistle has been widely used as a vegetable and was formerly cultivated in gardens. The young leaves, flower heads and roots can be cooked and eaten.

Milk Thistle is highly esteemed in herbal medicine for its action on the liver and has been often used in place of Blessed Thistle. For a long time the milk thistle seeds were used as a specific treatment for stitches, for fits and epilepsy, and also used in the treatment of varicose veins. The leaves, trimmed and lightly crushed are a wonderful remedy for wounds and sores. Collect and eat the hearts of several young plants before the herb becomes tough and spiky. Use as a medicinal salad for jaundice, blood cleansing, anemia and scurvy. Eat a teaspoonful of powdered seeds once a day for those ailments for which they are intended.

milk thistle

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Sage is a perennial semi-woody herb growing to 70 cm high or more. Found on sunny rocky grounds and cultivated in gardens. Leaves are oval, woolly and highly aromatic. Flowers are equally highly aromatic and vary from silver, white, and pink to blue in color. Sage likes to grow in full sun in a rich well drained soil with a neutral pH. It makes an attractive garden plant.

Sage is another of the major herbs of the herbalist. It has numerous healing properties and it has been in the service of mankind since ancient times. It is a proven help in fevers, colds, sore throats, coughs (as tea and gargle), sore and ulcerated mouths and a valued heart tonic. Modern research has shown interest in several promising compounds found in sage, for slowing down the aging process and improving memory. It is an effective hair tonic, to stimulate growth and tone up hair color.

Make a standard brew, boil the herb for 3 minutes, and take a cupful in the morning, sweetened with honey. Sage is a potent herb, a teaspoon of the herb to a half a liter of water is sufficient.

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