Lindian Village | 5 Star Hotel Rhodes
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Our Herbal Organic Gardens at Lindian Village…cut freshly and used in all our culinary Dishes.

Growing Wild offers love-age, Basil, Sage, Rosemary, Mint, Dill, Lavender, Oregano, Thyme, Peppermint, and Peppers.

Basil

Basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food which we use in our Thai Restaurant, the herb basil has a sweet, strong aroma and flavour. There are three main Mediterranean types: sweet, with large green leaves; Greek, with smaller leaves and a peppery undertone; and purple, whose dark leaves have a milder flavor- Asian varieties include lemon basil, which has a citrus note and smaller leaves; Thai, like sweet basil, but stronger; and holy basil, spicy and intense, and unusual in that it's best when cooked, rather than raw.

We use it - Pounded in a pestle and mortar or food processer with garlic, pine nuts, parmesan and olive oil to make pesto; added to tomato-based pasta sauces; combined with sliced mozzarella and tomatoes drizzled with olive oil for a classic Caprese salad; chopped and beaten into softened butter, then melted over steaks, roast chicken, or crushed boiled new potatoes.

Oregano

Oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more robust flavour with a hint of thyme, and a warm aroma.
Oregano goes particularly well with tomatoes, aubergine and lamb and is generally added just at the end of cooking, so that it retains its pungency.
 
We use it - Chop and use to top pizzas, add to Greek salad, and add to meat roasts. A special as a topping with freshly made brown bread, pore with virgin olive oil and top with oregano.

Rosemary

Rosemary
Rosemary’s intense, fragrant aroma has traditionally been paired with lamb, chicken and game, but it's also suited to fish and bean dishes. Its shrub has light blue or pink flowers and dark green, needle-like leaves that are silver on the underside.
Originally from the Mediterranean, rosemary is most extensively used in French, Spanish and Italian cooking. Rosemary was prized by the Greeks for being good for the brain, and is also known as the herb sacred to friendship.
We use it - Whole sprigs of rosemary can be added to pieces of meat or roasted vegetables and removed before serving. During the roasting process, rosemary leaves tend to fall from their stalk and so will need to be strained out.

To chop rosemary, strip the leaves off the woody stem and dice them very finely as they are quite tough. Similarly, crush dried rosemary before using it as the herb becomes even more brittle when dried. Rosemary can also be included in a bouquet garni.

Mint

Mint
There are several types of mint, each with its own subtle difference in flavour and appearance. The most popular type is spearmint, with its pointed, serrated leaves and a familiar refreshing flavour. It is commonly used to make mint sauce or jelly and in tea.
Peppermint has longer, darker leaves and a stronger flavour and is popular in sweets and confectionary. Another popular variety is apple mint, which has a subtle, fruit-tinged flavour and is popular in summer drinks.
We use it - Pull leaves from stem and run under cold water before shredding or adding whole to dishes. The smaller leaves at the top of the sprig are sweeter and great for garnishing salads and soups with.

Dill

Is a unique plant in that both its leaves and seeds are used as a seasoning. Dill's green leaves are wispy and fernlike and have a soft, sweet taste. Dried dill seeds are light brown in color and oval in shape, featuring one flat side and one convex ridged side. The seeds are similar in taste to caraway, featuring a flavor that is aromatic, sweet and citrusy, but also slightly bitter. Providing a tangy addition to pickles, salad dressing and fish dishes.
We Use it - Combine dill weed with plain yogurt and chopped cucumber for a delicious cooling dip or add to Tsanziki. Use dill when cooking fish, especially salmon and trout, as the flavors complement one another very well. Use dill weed as a garnish for sandwiches. Since dill seeds were traditionally used to soothe the stomach after meals, place some seeds in a small dish and place it on the dinner table for all to enjoy.
Mix together chopped potatoes, green beans, and plain yogurt, then season with both dill seeds and chopped dill weed.
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Lindian Village | 5 Star Hotel Rhodes
Lardos Beach 85 109 Rhodes GREECE
T: +30 22440 35900
F: +30 22440 47365
E: info@lindianvillage.gr
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