FRUITS AND HERBS RECIPES

Steps:

• Put all ingredients for the dressing in a small bowl. Whisk together with a fork or small whisker until emulgated. Set aside.
• Rinse the fruits and tap dry with paper towels.
• Cut peach into bite-sized pieces. Cut strawberries in half or bite-sized pieces.
• Remove the core from the apple and cut into bite-sized pieces. Put into small bowl, add apple cider vinegar and mix. This avoids brown discoloring of the apple.
• Add peach and strawberries to apple. Add dressing and mix gently.
• Cut the fresh herb leaves into small strips. Add them to the fruits and mix gently. Add some walnuts as topping and serve immediately.
• ENJOY.
• NOTE: Herb leaves should be prepared shortly before serving to maintain the full flavor. Basil leaves also tend towards getting brown.
• NOTE: We always have fresh basil, peppermint and sage plants in pots on our terrace. So it is very easy to pick up the necessary leaves immediately before use.

Steps:

• Preheat oven to 250°F
• Toss lemon zest, orange zest, ginger and fennel(if using licorice or star anise do not use here) together on a large parchment paper-lined baking sheet. Scatter mint on a second large parchment paper-lined baking sheet and bake, rotating baking sheets and stirring occasionally, until ginger mixture and mint are both dried out, 10 to 15 minutes for the mint and about 45 minutes for the ginger mixture; set both aside to let cool completely.
• Crumble mint into a medium bowl then add ginger mixture and cranberries or apricots and toss. For each serving of tea, steep 2 tablespoons of the mixture(if using licorice or star anise, add here) together with 1 cup hot water for 5 minutes. Strain and serve.