Fresh Herbs and My Senses

No matter where I am – now in Chapel Hill or, in times gone by, in Afghanistan, Syria, Niger, Bavaria, the outskirts of Los Angeles, or Beech Mountain (NC) – all of sudden, a simple breeze brings to my nostrils a fragrance of nearby wild herbs, many of them used in some Sicilian dishes my mom used to prepare for our family. This fragrance always brings me back to my beautiful, native, medieval mountain village of Polizzi Generosa, where no matter the season, Mother Earth is constantly sprouting an array of edible wild herbs that my mother used to collect and cook.

What were these ubiquitous herbs? You actually know some of them: fresh wild fennel, oregano, chicory, sage, thyme, tiny artichoke blooms, and more.  Their presence in food is what makes Sicilian dishes so interesting – and tastier than dishes prepared with greenhouse-grown and bottled herbs. I think the oils present in wild herbs when used fresh are much more potent, scented, and flavorful.

Of course, there are so many other herbs and spices that different cultures use in their cooking. I am sure a native of India or Mexico will experience intense pleasure when smelling cilantro, cumin, or habaneros.

If you are like me, you love to eat well while traveling in different places around the world.  You try different dishes that are popular with the local population.  So, I recommend, when you wander into a restaurant, ask the chefs and restaurant staff what herbs they use that grow naturally in the region. Make an effort to try those dishes with those local ingredients.

Any simple fish, poultry, or meat dish is enhanced just with fresh herbs, just as much as with fancy sauces – if not more. So I take the time to grow basil, mint, parsley, and thyme in my yard.  Granted, they’re not wild or “local” and I still fertilize them and protect them from bugs. But food in my house tastes pretty good – just ask my family and guests!