Top 30 Herbs Quotes

Korean food is primarily based on herbs and shoots and sprouts. There’s no pasture land in Korea; we eat like Hobbits.

I studied homeopathy for years and years. Herbs and all kinds of acupuncture, acupressure, alternative medicine. I think it’s just better to treat the whole person.

Any British household with a scrap of land has always grown herbs for the kitchen. From the superb monastic herb gardens down to the humblest cottage, a supply of fresh herbs would have been considered essential.

Thine eyes are springs in whose serene And silent waters heaven is seen. Their lashes are the herbs that look On their young figures in the brook.

Ounce for ounce, herbs and spices have more antioxidants than any other food group.

I love a massage. I’d go every day if I could. I don’t need to be wrapped in herbs like a salmon fillet, but I do love a massage.

No Persian meal is complete without an abundance of herbs.

I look at making records like you make a dish. A culinary experience. The way you throw in a tambourine, it’s like spices or herbs. The main part of the song is the stock.

Fresh herbs really belong anywhere you put them.

Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.

I got quite into Spam once, in Korea. On their Thanksgiving, they give boxes of it to their friends. I fry it in batter with herbs wrapped around.

I make a wonderful cure-all called Four Thieves, just like my mum did. It’s cider vinegar, 36 cloves of garlic and four herbs, representing four looters of plague victims’ homes in 1665 who had their sentences reduced from burning at the stake to hanging for explaining the recipe that kept them from catching the plague.

I cheat every now and then, but the foundation of my eating habits is organic. I don’t like to eat a lot of processed foods. So it’s fresh vegetables, fresh herbs and meat without all of the antibiotics and preservatives.

The Romans brought with them spices such as ginger, pepper and cinnamon, and herbs including borage, chervil, dill, fennel, lovage, sage and thyme, all of which have remained staples of the British kitchen.

Herbs deserve to be used much more liberally.

When kids help cook, even if its just shredding the herbs or stirring the pot, they eat more and they eat better.

I grow my own vegetables and herbs. I like being able to tell people that the lunch I’m serving started out as a seed in my yard.

My all-time favorite skin cream is from Poland. Its called Eva Natura with Polish herbs, including rosemary. It smells wonderful and is soothing and comforting.

If you’re making a salad of any kind, cut the herbs, stems and all, and toss them into your mixed greens salad, a Romaine salad, iceberg, Bibb – it just adds a special touch.

Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb’s perfume and flavor anything contained inside the pouch.

I have encouraged my kids to eat well from day one. I add flavor – herbs and spices – to everything because I don’t want them getting used to starchy, bland food. I also want them to experiment – they don’t have to love everything, but they do have to try it.

There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can’t think of any better use of chopsticks on a hot and sweaty evening.

All those spices and herbs in your spice rack can do more than provide calorie-free, natural flavorings to enhance and make food delicious. They’re also an incredible source of antioxidants and help rev up your metabolism and improve your health at the same time.

Growing up, I had really bad skin. I had a skin disorder. Yes, I did. And my mother went to great lengths to try to find something to remedy it. I remember she took a trip to Madagascar and came back with all these alternative, medicinal herbs and stuff. They didn’t smell so good, but I think they worked some magic.

Tender and sweet, Manila clams partner well with a wide variety of foods – white wine, sake, beer, butter, leeks, fresh herbs, roasted peppers, olives, and wild mushrooms, to name a few.

We do two things almost every week – either grilled steaks marinated in herbs or roasted chicken. There’s always a roasted vegetable, like Brussels sprouts or sweet potatoes or broccolini – whatever’s in season.

New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.

I love yoga… I also see an Ayurvedic doctor, which is an ancient Indian thing. I go and see the doctor to balance my system twice a year; it’s preventative. They take my pulse, give me some herbs, and tell me what I should eat and what I should avoid. They rub oil on me too, it’s so lovely. It’s like a detox.

I have a glass of alkaline water first thing. I don’t have the biggest appetite in the morning, which is kind of tough for me, but I always start with a green drink called Tonic Alchemy. It’s a really amazing combination drink that has a lot of different superfoods and algae and Chinese herbs.

What the eyes perceive in herbs or stones or trees is not yet a remedy; the eyes see only the dross.