In the Spotlight
By Sharmini Jayawardena
…Abundantly, and I am using them in whatever imaginable dish I can think of. With a little help from the web of course.
Whoa awesome fragrances abound! Ahmmmmmmm…whoa…Pesto!🤪
I used half of the basil harvest in making pesto. Now I’ve harvested the thyme and I have made a vegetable stew with a little of it and the rest of the basil. I hope to do something interesting with it later.
I’m yet to complete removing the tiny thyme leaves from the tangle of stems.
I may have to make a lemonade with it, although that would be a waste as the thyme gives an exquisite flavor especially to meats.
Thyme is also known to possess powerful antibacterial qualities, destroying various pathogens.
Sumitra made delicious pizza with the bountiful oregano harvest and we hope to use the left over oregano in a pasta dish soon.
I need to make Sri Lankan cutlets using the mint that has overgrown.
Wow! That’s more than a mouthful right there.
And, we yet have another bountiful pot of oregano, of a different variety, to get through! I may do an oregano oil, which I saw on The Nutrition Watchdog, with it, which is supposed to be an antiseptic and an antibiotic! Wow !
There’s no saying what would happen when our rosemary starts to yield in a while.
O ya, not forgetting the Vietnamese basil.
The other day I harvested some lemongrass leaves for a tea to be had later. I need to get down to that too. It’s lying in the crisper as I’ve had a lot on my hands.
Lemongrass has anti-microbial, anti-oxidant and anti-inflammatory properties in it! Its high Iron content is good to prevent anemia.
Here are all of its’ numerous efficacious properties:
Our curry leaf tree or plant which ever, is also thriving.
It’s only a matter of time before the pandan/screw pine, ginger and galangal starts to yield 
