What's the saying? The more you learn, the less you know? I'm really feeling that way about herbs right now because I think when you’re passionate about teaching or sharing ideas and topics you can get into the thick of them, and then find out there’s ALWAYS new things for you to learn too. This one is a 15 minute read but we tried to keep it under control for you readers - I mean it’s Substack not Subnovel, right? :) And this one’s going to be packed with Enthusiasm for Herbs, the summer, Edmonton vendors, and of course YOU cherished readers. As always, thank you so much for reading.
Welcome back everyone and to our new readers, thanks for joining us; this is Part 3 in our Substack series on “herbs you should get to know better especially as they’re in season and jumping off Farmer’s market tables, right at you!” Now, I'm thinking that "Herb Your Enthusiasm" isn’t the punniest of titles, but we can't let that dampen the excitement for the everything and everyone else we're featuring this week! We have so many delicious stories to share surrounding Basil, Oregano, and Dill.
Admittedly, these three herbs are ones I (Colleen) am very familiar with in terms of their culinary uses. However, over the years, I've learned a few bits and bobs about their medicinal uses too. So, we'll explore that a bit as well. Once again, the education system has failed me because, as we'll learn in the next few paragraphs, there's a lot I took for granted and didn't know. [Editor’s note] Hey Clan, just a quick question: Do you think they should be teaching more about growing and utilizing plants, herbs, and other edible plants in our education system? Thoughts? Hit that button below to let us know or even better, leave your comment at the end of the article and get the conversation started. JMC
Basil:
When most people think of regular kitchen basil, that's actually just one particular type - Genovese Basil (commonly just called Sweet Basil). First fun fact: There are actually around 60 species of basil. Jason has been indulging in three different varieties from our brother-in-law Matt - tell us more Jason! [Jason] Yes! Matt surprised me with Genovese, Marseilles, and Lemon basil the other week at a family brunch. I didn’t even know he had a grow-op in his front room but maybe I shouldn’t have been so shocked as he always gets into an intricate hobby (beer brewing, indoor golfing, and flight simulators to name a few) and knocks it out of the park!! My self-challenge has been to NOT just use them the easy ways like in a tomato sauce, or on a pizza or with good Mozza and tomato slices. Instead, I have been enjoying them on top of The Farmhouse Bakery sourdough and specialty breads: Rosemary and Olive, Russian Rye, and Sundried Tomato so far! And I have been experimenting with Korean GoChuJang pepper flakes and a fantastic Bibimbap sauce I got at Superstore of all places! Oh, and basil with “boring” old cheddar cheese (melted ever so slightly with some Woolly Rhino Smoked Pepper) or now that I know Colleen makes garlic scape compound butter (Check her IG short here), I might get more basil and make her try that out! Oh and I brought out the ole chiffonade scissors for one second for a salad I was making and then chucked it back in the drawer and just rolled those big beautiful bastards to cut them into ribbons myself . For the Genovese and Marseilles I mean, the Lemon basil leaves are tiny and fragrant and really do pique your taste buds to lemontown, hahaha. Thanks, Matt!! JMC
Basics about basil. As far as herbs go, it’s easy to grow anywhere or in a small pot and having a constant supply of fresh basil can really add cachet to any kitchen. If you buy it in a bunch, the best way to store it is in some water away from direct light on your countertop or wrap it in paper towels and put in the crisper in your fridge. Best practice is to use it within the week.
First truth bomb (which is different from a fun fact) - basil is in the mint family and it’s a huge family! Where’s my mind blown emoji? Would you have guessed that rosemary, oregano, lemon balm, basil, sage, hyssop, thyme, lavender, bee balm, catnip and pennyroyal were all in the mint family too?! NO wonder basil has such a long culinary history in so many countries; here’s a few of our favourite basil dishes, salads and uses.
Italy - No we’re not in Italy, but here in Edmonton with this summer blessing us with Farmers’ Markets and home gardens (and Grow-ops) in full swing, we can have to take advantage of the abundance of fresh basil, right? Of course there’s pesto and pasta sauces and who doesn’t love a Margherita pizza or a good fresh Caprese salad? In my opinion, nothing can quite compare to the beautiful combination of fresh big basil leaves, mozzarella, in-season tomatoes, the perfect olive oil, and salt & pepper - be it in salad form or pizza; the summery vibes are perfection. [Editor’s note:] I really liked Evoolution’s Dark Balsamic vinegars on my Caprese errrrr not salad so much, but rather Colleen had made me a special Charcuterie board/meal for my birthday! In January no less! With squishy, yummy Italian Center Mozza, fresh basil, and I think Lacombe Fresh Tomatoes?!! So PLEASE don’t let summer slip away without trying your own Caprese style salad or meal - fresh, Fresh, FRESH!!! JMC By the way, in a previous Substack I (Colleen) created a pea shoots pesto recipe which you could try out using different varieties of basil or other in season herbs instead. now, Now, NOW fresh, Fresh, FRESH!!! (I wonder what Thistle Farms has going on this week for Herbs and Edible flowers and such? HERE.)
India - Wow - Second Truth Bomb - Tulsi tea made from Holy Basil leaves has always been a staple for me but did everyone know just how revered and medicinal this herb is in India? Here’s a super quick summary of this herb’s uses in Ayurvedic holistic traditional medicine: Holy Basil is also known as Tulsi but offers unique health benefits beyond those of other basil varieties:
- **Asthma Relief**: Early studies suggest Holy Basil may reduce airway swelling in asthma sufferers.
- **Immune System Boost**: Traditional Ayurveda claims Holy Basil boosts immunity, maybe due to increased T cell levels.
- **Stress Reduction**: As an adaptogen, Holy Basil may protect against physical and mental stress from industrial chemicals, heavy metals, poor diet, and more.
- **Cancer Prevention**: Phytochemicals in Holy Basil may help protect against cancers such as lung, liver, oral, and skin cancer.
- **Mental Health Improvement**: Compounds in Holy Basil can ease anxiety and depression, enhance mental clarity, and reduce the risk of age-related memory loss.
Thailand - Thai basil is probably the second most popular type of basil - those gorgeous purple leaves and their flavour punch are perfect in any Thai inspired cuisine. Jason loves making salad rolls with that basil too. I’m happy to have it in my salad. [Jason] Okay, I have to admit that I love it because I am a bit lazy. Thai basil’s greatest convenience factor is the fact you can store it in the fridge and it won’t sulk and turn black at the edges and behave like a shrinking violet. It lasts for easily for two weeks and also the stems aren’t overly powerful or woody so, chop chop blam! They’re in the soup, the salad, and the pesto for weeks on end - easy peasy. What else? Soups! Thai basil is perfect for soups and garnishes for soups and meals, as well. For those of you here in Edmonchuk, I source Thai basil at Lucky Supermarket 127, **ahem and NOT T&T… If you’ve never been to Lucky 97, the OG of Chinese Food markets in Edmonton or the newer, bigger Lucky 127, well, WHAT the heck are you waiting for?!? DM me and we’ll go for a tour :) JMC
France by way of Edmonton - Speaking of Edmonton, how about some Lemon Basil sorbet. Wow, friends if you haven’t tried this sorbet from our French friend Franck, the owner of Little Bear Gelato, then you’re surely missing out! Lemon basil is so versatile that it can be used in sweet concoctions as well as savoury and Franck has crafted the perfect balance in his sorbet; one year we remember he was even serving up Lemon Basil sorbet floats - so keep an eye out at the 124th street Grand Market for his trailer (on Thursdays) or check out his summer pop-up in Garneau for this year’s creations!!
Oregano:
Hey, just the other day I made fried fresh oregano! My goodness it was delicious - fried up until crispy and with some homemade Chinese chili pepper salt on top, we kept sampling it straight up although we did manage to save a few leaves to put on our pizza (Ahh, the guilty pleasure of High Dough pizza! Nom nom!) That oregano was from Thistle Hill Farms and there was so much of it in the bunch and honestly, they were some of the biggest oregano leaves I’ve ever seen! Because I am traveling a lot for work right now I ended up processing it by removing the leaves from the stems, and then freezing the leaves in water in ice cube trays to use whenever we need some. And, I froze the stems too so Jason can use them in his latest soupy soup - there, that’s our “waste free kitchen tip of the day”.
Truth bomb #3 - Oregano is also part of the mint family BUT it is technically wild marjoram!!!!!! What the actual what?? What we know commonly as marjoram is Sweet Marjoram! Okay, right about now I am thinking of calling these “fakers” the herbaceous charlatans! Origanum vulgare: This is the species most commonly known as oregano. Its best known variety is Greek oregano (Origanum vulgare var. hirtum). Sometimes known as true oregano or Italian oregano, this is the familiar herb used on pizzas and in tomato sauces. Sooo, who wants to tell the Italians that their Oregano is actually Greek?
Here’s another thing: when I used to work in the supplements department at Nutters Everyday Naturals health food store in Canmore, we had a product called Joy of the Mountains that was oregano oil. I used it as a cure-all for so many ailments and so I have gone through my fair share of it over the years. Back then, I just thought, “That’s a clever name for the company.” (Oh, and our good friend Darryl Fontaine is the area rep for the company - Hi Darryl!) but what I also just learned is that oregano’s etymology is from the Greek compound word that translates to….you guessed it Joy of the Mountain! (Mind you, some British dictionary from Oxford said this ain’t so and that particular meaning is a false etymology but phish posh, we’re going the Greeks!)
Just like with basil, there are many varieties of oregano and typically they are used in the dried form (see our first article on how to dry your herbs for longer storage and use).
Italy: Again with the Italians! Of course, it’s not just their staple in tomato based sauces but also it’s great in egg and cheese dishes. And with potatoes. And in seafood. And on pizzas. And pastas. And so on and so on. You get the idea. [Jason here:] I have cooked with kids a lot. One time while making pizza sauce I tried to describe what Oregano was supposed to taste like, but instead I got the best kid compliment ever: “Uncle Jason - this tastes just like Chef BOYARDEE!!!” JMC
Middle East and Greece: Another variety called Syrian Oregano is a staple in the Mediterranean Cuisines of Greek and Middle Eastern cooking, adding a distinctive flavour to dishes like Greek salads, grilled meats, and traditional Lebanese Za'atar (more on what this is in a sec).
Greece: Dried Greek oregano is known for its robust and slightly spicy flavour, making it a key ingredient in their cuisine. It's often added to dishes near the end of cooking to preserve its flavour if it’s used fresh. In Middle Eastern cooking, it pairs well with olive oil, lemon, garlic, and yogurt, enhancing the flavour profile of dishes like kebabs, roasted vegetables, and stews. But Syrian Oregano is the primary ingredient of Za'atar, a ubiquitous Middle Eastern spice blend that each family has their own cherished recipe for, and it usually includes sesame seeds, sumac, thyme, maybe some marjoram and salt as well and it is sprinkled on flatbreads, salads, kabobs, and used as a seasoning for meats, oooooO, especially lamb. (Head to Happy Camel at many farmer’s markets and try their za’atar flatbread!)
Herbal Medicine: Dr. Chef Boyardee??? Now we’d be remiss if we did mention some of the uses of Oregano in herbal medicine in Greece and the Middle east. Because of its antimicrobial properties, it’s believed it helps fight infections and so it is sometimes used as a natural remedy for colds and sore throats. But that’s not all. Oregano tea is a traditional remedy for soothing digestive issues. It is thought to help with indigestion, bloating, and to promote overall gut health. Then there are compounds it contains like carvacrol and thymol, which have anti-inflammatory effects so it’s used in traditional medicine to reduce inflammation and pain. Believe it or not, inhaling oregano steam is a folk remedy for respiratory ailments. It is believed to help clear nasal passages and improve breathing, making it a natural treatment for conditions like asthma and bronchitis.
If you do get fresh oregano (and we highly suggest you try it at least once) it has a milder flavour compared to dried oregano. Use fresh oregano in salads and garnishes, while dried oregano is better for cooking. Oh, you’ll want to get the leaves removed from the stems right away. If you want to keep it fresh until use, then roll up the leaves in a damp paper towel and place into a ziploc bag but don’t zip the lock. Leave it open but make sure you use it sooner rather than later because it will lose its vibrancy quickly.
Dill:
We’re biting off a lot this week by trying to cover THREE HERBS but the dill at the markets right now is just so amazing that we didn’t want to miss writing about it so you can make sure to enjoy it fresh !right now! or have it to start pickling all those amazing seasonal veggies you’ve been grabbing from the farmer’s market. We said it before and we’ll say it again: now, Now, NOW - fresh, Fresh, FRESH!!! And now we’ll add: pickle, Pickle, PICKLE!!!!
Dill is not a part of the mint family - well finally! Something that is as it seems! Dill too has incredibly long culinary traditions though, such as:
Scandinavia - Have you ever enjoyed a smorgasbord? You know the buffet style offerings of meats, cheeses, little sandwiches, and more? Well, the Danish wouldn’t like knowing how us North Americans have tainted their beloved tradition with what we serve. In any Danish household, restaurant or gathering it’s called a Smørrebrød. I lived in Denmark for years and a staple offering is gravlax (smoked salmon with dill) Ask my dad sometime how his first Smørrebrød experience in Denmark was. Better yet, ask him if he’d like any smoked salmon, he’ll more than likely go a bit green, he once ate way too much and now can’t hardly look at it! LOL Don’t even ask me to try and pronounce it because I never was able to master the brød that freaking weird O eluded me!
Greece: “Who likes Greek Food??! Try a sample of tzatziki!” Sound familiar? Then you’ve probably had tzatziki from Theo’s Greek Kouzina at Strathcona Farmer’s Market or any of the other various farmer’s markets they have booths in. If we are talking dill then we MUST mention their tzatziki, it’s practically an Edmonton institution and that’s why we love Louie (and of course his wife Theodula!) He’s such a great highlight when you’re at the Strathcona or Callingwood markets; every market needs their own Louie to keep the customer smiling and coming back for more.
PICTURE FROM HERE: Theo's Kouzina on Facebook
Dill pickles. No, Americans did not invent them; they've been around since ancient times and personally, I love those giant dill pickles like at Schwartz deli in Montreal - they will give you one of the best, giant dill pickles you could ever dream of!
Storing dill: The best practice is just like a flower bouquet, put in a jar with some water and try to use it before the water gets all skungey looking but if it does, change that water out!
Tada!! You made it to the end of part 3, whew - we hope you had as much fun reading it as we did writing it. Now for the reader interaction part - Tell us your stories about herbs. Where do you get yours? Do you grow them inside or outside? Which one do you like best of the three we covered in part three? Would you ever use them all together? What’s your Chef Boyardee moment or best Truth Bomb??! DO tell us :) Now get out there and enjoy these markets.
Fascinating as always! Who knew so many herbs were part of the mint family? I am personally a fan of dill at all.