Herbs

Cherry

By luigi_pagano

Mon, 06 Feb 2023
  • 857 reads
10 comments
 

I haven't green fingers,
my forte is gastronomy
and know that to skimp
is a false economy.

When I am cooking,
I find I can't curb
my desire to use
every available herb.

I chop some basil
and hey presto
I have the main
ingredient for pesto,

the green sauce
to enjoy with a dish
of potato gnocchi
or even with fish.

Without some dried
rosemary leaves
and fresh oregano
my lasagna grieves.

My cookery book
has a special page
on how many ways
we can use sage.

Make stuffing with it,
some chefs advise
and with roast chicken
that's really wise.

Sometimes I'm unsure
and therefore I wonder
if the herb cilantro
is the same as coriander.

It is not parsley,
that much I deduct,
it's just another
botanical product.

 
© Luigi Pagano 2023

Certificate U
Poem
Mutevoli pensieri
Nature
Inspiration Point (work that responds to our weekly writing cue)

Comments

Submitted by skinner_jennifer on

You are so right in your poem Luigi, where would we be without herbs? They give so much flavour to all meals, and the aromas are divine.

My kind of poem indeed.

Jenny. xx

 

Submitted by luigi_pagano on

Thanks, Jenny, I  feel just the same.

Luigi xx

 

Submitted by Insertponceyfre... on

Nothing better than fresh herbs straight from the garden - or greener! Very nice IP response thank you Luigi

 

Submitted by luigi_pagano on

My thanks to you, Claudine, for reading and liking this effort of mine.

Luigi x

 

Submitted by Mark Burrow on

And if you don't have a clue

pick up your phone and deliveroo

As you can see, I'm not a poet. 

Enjoyed this. 

 

Submitted by luigi_pagano on

Dear Mark,

Your statement
doesn't ring true.
We must give credit
where credit is due.
Your self-doubting
I must pooh-pooh.
laugh
Cheers and thanks for the cherries, Luigi

 

Submitted by Di_Hard on

I was confused by that cilantro/coriander thing too, when I started looking up recipes online. I guess it must be which country introduced Americans to the herb? There are lots of things that have different names, like garbanzo/chickpeas. And saying things differently, too. It will be interesting to see which wins out over here now people watch cooking videos on youtube from American cooks, or people who have learned the American way of saying things like Paprika /papreeka and Oregano/ origganno. Reading your poem made me interested where the herbs' names we use here come from, and it is Italy :0) The Romans must have brought them all here

 

Submitted by luigi_pagano on

Every country uses different names for herbs and plants, Di. Whilst the USA say oregano, zucchini and egg plant, in Italy we say origano, zucchine and melanzane. Most herbs and spices came originally from China and India, I believe.

Luigi x

 

 

Submitted by Kris on

100% clear & well done = I can taste it* = every herb, feel every slice & dice +++

Why would relate & taste it ?...

I´m the cook in my house.... My wife has a small section, she cooks & shops a little when she feels inspired or remembers... (she tries & cooks with love so no matter what appears, I eat it) <mostly>... in the big picture, she other talents...

BUT... 90% of the kitchen, pans, knives, utensils, herbs, spices = is mine. & I do the shopping...(sometimes I wonder what she lives on when I´m away, out on work)

Anyway,

I can taste it, feel it, relate to it, but I cant write it as well as you have done here.

Mille grazie capo*

 

 

 

Submitted by luigi_pagano on

Graze a te, signor Kris. I may be able to scribble a bit but I would not excel as a cook as you obviously do. Everyone has different skills. Many thanks for your kind words.

Best, lUIGI