NATURE | CREATIVITY | INSPIRATION
My Nau-Ratan-Nine Gems*
Most beloved leaves of the universe
When I saw this week’s prompt, my heart skipped a heartbeat. Our esteemed editor wanted us to describe the leaves that stole my heart (I think Dr. Preeti Singh is a mind-reader 😂😂). During the holidays, I host dinners where all my darlings became the center of attention of every guest.
I’m so happy I don’t have to choose one over the other because it’s like differentiating between our babies. Everyone is unique, as each control a piece of our hearts. There must be billions of leaves out of hundreds of trees and plants, if not more.
Leaves are vital for the growth of trees, providing them with food through the process of photosynthates. They’re also astoundingly good-looking in all shades of green, enhancing the beauty of the trees in a million ways.
My love for certain leaves is very relatable to anyone who loves food. All the leaves of the herbs make our food delicious, flavorful, and fragrant. Each variety is special in some way and is an elegant addition to any kitchen and chef’s recipe book.
“Herbs are the friend of the physician and the pride of cooks.” Charlemagne.
I would start with singing the praise of the mighty colorful cilantro (coriander), the supremely endowed culinary herb. Small amounts can be used for garnishing any food or mixed into sauces, curries, and chutneys (with some green chilies).
They’re a rich source of vitamin C and iron and are reportedly good for controlling cognitive diseases and anxiety symptoms and lowering blood sugar. They’re a staple in my kitchen, stored lovingly in the herb keeper.
The next favorite would be the mint leaves, which are excellent for garnishing, chutneys, and irreplaceable medicinal uses such as indigestion and cold symptoms. I never buy antacids, and there is always a mint mixture (with fennel seeds) for any emergency related to the stomach.
Rosemary leaves have powerful antibacterial, antiviral, and antifungal properties apart from having palatable qualities. She has simplified my cooking, especially the chicken and fish dishes (use it with lemon, and Woah, the flavors just pop up miraculously). I love her so so much.
Basil leaves are great for adding flavor to soups and sauces and are a must for Italian dishes. How can we make pesto without them? He is known as the king of herbs, and I wholeheartedly agree.
Dill is an excellent addition to dips, soups, and salads. A dash of dill turns the baked potatoes into something spectacular. Easy, light, and the most aromatic herbs, in my opinion.
Oregano leaves can be dried and stored in an airtight container, and I use them with olive oil to make pasta and pasta sauce.
A sprinkle of Parsley on any dish, from bean salad to frittata, can add flavor. I’m just bowled over by its versatility.
Sage is so rich in antioxidants and good for enhancing the taste of asparagus, beans, chicken, and fish.
The last one would be Thyme, which makes roasted vegetables heavenly and delicious.
I don’t use a lot of spices, but the food tastes good because:
“I never shy away from herbs!” Darby Stanchfield
© Fatima Imam (All Rights Reserved)
*Nav-ratna is a Sanskrit term that was designated to the nine extraordinary intellectuals of Emperor Akbar’s reign (1556–1605).
I wrote this post in response to Singh’s nature-inspired prompt for Reciprocal:
Sincere thanks to the editors of Reciprocal: Sahil Patel Dr. Preeti Singh, and Yana Bostongirl for their consistent support and encouragement. ❤️❤️❤️
Today, I would like to give a shoutout to two lovely contributions:
Monoreena Acharjee Majumdar’s magnificent piece:
William J Spirdione’s gorgeous tribute to the leaves:
Forever grateful to everyone for your precious time and generous support. Stay blessed and live your life to the fullest. ❤️❤️❤️❤️🙏🙏🙏🙏
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