Herbs and spices are to cooking what accessories are to clothing. A recipe may be fine by it self, but add a little garlic here or a little thyme there and you really have a dish worth savoring.

Almost everyone has some herbs and spices in the house. Below I describe which herbs are traditionally used in certain dishes, but I urge you to look through your cupboard and experiment with different herbs in your own preparations. Remember, however, that a little goes a long way; flavorings should complement a meal, and not overwhelm it.

Herbs and spices do not only add zest to a meal. For thousands of years herbs have been used for their therapeutic qualities. Because this book of vegetarian recipes is for the health-conscious as well as the flavor-conscious, I wanted to include which herbs relieve which ailments.

While you should always seek a qualified medical opinion for a serious complaint, you can avoid drugs and relieve many minor, as well as major, ailments by using the right herbs.

When an herb is used for therapeutic reasons add a teaspoon to one cup of boiled water and let it steep for 3 to 5 minutes. Strain, serve with a few drops of lemon juice and honey, and reap the benefits of nature.

Chamomile - Chamomile tea is known as an aid for upset stomach, a tonic infusion and a calmant for the nerves.

Cinnamon - By boiling 2 sticks of cinnamon and drinking the water, cinnamon is beneficial as an antiseptic, a disinfectant and a cleanser of infections of the urinary tract. Cinnamon is well known as an aromatic spice for sweet dishes. 9 1 do not only use this spice in sweets but add it as a "secret" ingredient to sautéed vegetables such as eggplant and mushrooms.

Cloves - Medically, cloves regulate the activities of the brain, help neuralgia and stop pain, especially headaches and toothaches. An old remedy for toothache relief involves placing a piece of cotton saturated in clove oil on the aching tooth. This eases the pain until a dentist can be reached. Cloves, like cinnamon, are also known for the aroma they add to sweets.

Dill - Dill contains two essential oils, limonese and carvone, which make it valuable as a digestive aid. It is also considered to be a good cure for hiccoughs and insomnia. As an ingredient dill is delicious with artichokes, peas and spinach. It is also tasty sprinkled on boiled potatoes and potato salad.

Garlic - The Greek villagers used to say "Don't let a day pass without eating garlic." As well as being delicious it really is an amazing medicine. Garlic contains an essential oil known as allyl sulphide. Its pungent smell comes from the sulphur. Garlic comes in handy as an antiseptic, a cough medicine and a stimulant. It is also said to help circulation and is therefore prescribed in powder form by some herbalists as a brain developer. To lower blood pressure it is recommended that you leave a minced clove of garlic overnight in a glass of water and drinking the water in the morning. Garlic is used in almost all the stew and sauce recipes, Try using it in soups and salads as well.

Laurel (Bay Leaf) - The ancient Greeks crowned their heroes with wreaths of laurel leaves. The ancient Romans believed it protected them from lightning, thus prompting Julius Caesar to always sport a laurel wreath. You may not use laurel to protect yourself from bad weather or to denote your heroism, but you can use it to aid your rheumatism. Boil the leaves and flowers for 20 minutes, strain, add a lemon peel and drink a glass three times a day. In cooking, laurel or bay leaves add a special aroma to stews and soups, especially Stifatho and lentil dishes.

Leeks - Leeks contain vitamins B and C, calcium, phosphorous, potassium, iron, magnesium and other nutrients. The ancients believed that leeks helped develop a deep, clear voice in men and fertility in women. By washing their noses with leek juice, nosebleeds were prevented. I include leek as an herb as I included garlic. Leeks add a wonderful taste to stews, rice and soups.

Lemons - Lemons are the most valuable of fruits, full of vitamin C, iodine, phosphorus, iron and other nutrients. A preparation of one glass of water, the juice of one lemon and a little honey is not only a nice breakfast drink, but also beneficial for ailments of the kidneys, arthritis, diabetes and heartburn. A tablespoon of lemon juice and honey is famous for soothing a sour throat. Lemon juice and lemon peel can be used with herbs in cooking. By adding a little lemon to your salad you can avoid using a more fattening dressing and cut the calories.

Marjoram - Marjoram contains oils that are both a stimulant and a tonic. It works wonders to relieve an upset stomach.

Parsley - Parsley has a high content of vitamins A, B, C and E. It is also loaded with iron, making it a healthy addition to any dish. Parsley can be added virtually to any dish to add a fresh, herby flavor. Blending nicely with other herbs, except sage, it can be used in all stews, soups, salads and as a garnish.

Peppermint - Peppermint contains menthol oil. This makes peppermint tea an excellent aid for upset stomach, frayed nerves and colds.

Rosemary - Rosemary is a versatile and fragrant herb. It is known as a tonic stimulant and antidepressive, and can relieve tension and headaches. In cooking, rosemary is usually used in stews and stuffed vegetables.

Sage - Sage is known to relieve nervous headaches and bleeding gums. It is also wonderful in relieving upset stomachs and menstrual pains.

Spearmint - Spearmint is a stimulant known for its antispasmodic properties and as an aid in digestion. Because of this it is useful in fighting nausea and vomiting. As a tea it is soothing to symptoms of colds or flu.

Thyme - Thyme contains invaluable oils and is known as an antiseptic as well as a digestive. Headaches, sore throats and coughs can be relieved from this aromatic herb. In cooking, thyme is delicious in stews and stuffed vegetables.

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GREEK OLIVE OIL

AN IMPORTANT INGREDIENT IN GREEK CULTURE
Texans owe their fortune to oil.So do Greeks. But it's a different kind of oil. Greeks regard olive oil as a holy gift that is as valuable as gold. Their wealth is centered around it and the golden liquid has become their gold.

The oil tree has tree has been grown in Greece for thousands of years and its oil has been used as a food as well as for medicinal, cosmetic, lighting and sacred purposes.

You would think that the olive was specially made for Greece, so well does it thrive in most regions of the country. It loves the sea and the sun. The coastal regions have the perfect climatic conditions it needs and a suitable ecosystem for the tree to grow and bear fruit.

These wonderful, shimmering, cool olive groves of Greece stretch in gleaming rows up the mountain slopes and hillsides and along the shore, shiny young trees together with the old and gnarled, just like the people who tend them and give them life.

Since ancient time olive trees found a home on the rocky slopes of the Aegean, in places where no other tree would endure. To Greeks it has become the very symbol of endurance, of the will to cling to life. And the precious juice of its fruit became the symbol of health.

The plant was so venerated that rare was the ritual where olive oil or an olive branch or an olive wreath was not present. Olive oil was widely used as a cosmetic, Hera, the wife of Zeus, never failed to use it in her attempts to seduce him. Homer said that Odysseus made his bridal bed out of an olive tree. And when children went to bed at night, the candle wick burning on virgin olive oil was more that just a light to help them sleep, its soothing presence was the symbol of a guardian flame

HISTORY OF GREEK OLIVE OIL
According to mythology, the goddess Athena caused the olive tree to spring up so that she could win the favor of the inhabitants of Acropolis. Hence, the Acropolis is always depicted with an ancient olive tree growing on it.

The olive tree was known to the Armenians and the Egyptians. But the Greeks were the first to be involved in the full-scale cultivation of the olive. Between the 7th and 3rd centuries BC ancient philosophers, physicians and historians undertook its botanical classifications and referred to the curative properties of olive oil. This knowledge is being "rediscovered" today as modern scientists research and find news why the Mediterranean diet is so healthy.

The olive and its oil also held a special position in the Orthodox religion; it was a symbol of love and peace, an essential part of several solemn rites, from the service of baptism to the oil lamps used in churches and the little shrine that is part of every Greek household.

The love and high esteem of the Greek olive-grower for the olive tree is passed on from generation to generation and from family to family, With the birth of a child an olive tree is planted which will grow and develop along with the child. When the child starts school at the age of seven, the olive tree is ready to produce its fruit. The blessed tree grows up with the family, only it will have a much longer life and will still be around to be tended by the next generation, and the one after that. Each year, it yields its annual crop of olives in return for the labor and love expended on it.

EXTRA VIRGIN OLIVE OIL. Virgin olive oil with an extremely fine taste and an acidity of not more than 1%

VIRGIN OLIVE OIL. Also described as "select". This oil has an exceptionally fine taste and its acidity level does not exceed 2%.

OLIVE OIL: obtained by mixing refined and virgin olive oil. It has an acidity of up to 1.5%

COOKING WITH OLIVE OIL

• Olive oil somehow manages to preserve, better yet to bring out the true taste of the ingredients while adding its own personal touch. When a recipe calls for olive oil, how do you know what kind to use? Let your own taste preferences be your guide. As a general rule, cook with "olive oil" and season or drizzle with "extra virgin" Light and delicate dishes like poached or sauteed fish, chicken or veal, go well with a milder, less fruity olive oil. Full flavored robust dishes such as hearty stews, soups or tomato-based sauces welcome a more fruity, flavorful olive oil, as do steamed vegetables and salads. For roasted, barbecued and braised dishes which require high or prolonged heat "olive oil" is best because it is less expensive yet has the same health benefits as virgin olive oils. In frying, a crisp caramelized crust is formed that will allow but a small amount of oil to soak into the food. In vegetable dishes, its herbal hues blend excellently with the greens.
• Pies are best made with sweet olive oil.

HEALTH BENEFITS

Those interested in healthy living have rediscovered olive oil. Doctors and dieticians are drawing our attention to the need to include olive oil in our diets, not only as a basic nutritional food, but also for preventive and therapeutic purposes. At the recent International Congress on the Mediterranean Diet, doctors presented current results of studies that show how helpful olive oil can be for people with medical problems such as high cholesterol, poor metabolism, obesity and breast cancer. It is useful in combating liver problems and is a natural remedy for constipation and gall bladder ailments. Recent research has proved that olive oil inhibits the formation of gallstones.

It took olive oil 3,000 years to become the subject of scientific inquiry. In the meantime, the Mediterranean people have been enjoying its benefits and taste. According to Dr. Dimitrios Trichopoulos, along with vegetables, legumes, fresh fruits, nuts and whole grain products, and modest quantities of dairy products fish and poultry, it has contributed to a dietary combination that meets health criteria as defined by science today.

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