Basil was gifted to me in June, a tall willowy herb that as it blossomed and bloomed gave out a light pungent fragrance.  I tore off a flower and ate it—absolutely delectable and with a light aftertaste—I knew I would recall this moment many years into the future.  That’s what memories of food, and spices and herbs do—they register deep into our subconscious.  Sometimes so deeply ingrained that they almost live on forever in our memory banks. Ever wondered why spun sugar and candy at a fun fair are so delightful?  You’re correct—that is a piece of your childhood that made you most happy.  Transporting you into a time and place where your only worry was the bully at school, and the snooty math teacher who often ridiculed your inaptitude with numbers.  Since this was my first edible plant I read about its antecedents and found out about its origin.  5000 years ago it grew in India, and is considered to be the herb that purifies, which explains why its cousins are called ‘Holy Basil’. After reading the instructions I promptly gave it a pride of place on the kitchen window sill that gets a burst of sunshine.  Basil nodded its sage head with approval and continues to flourish.  I hope and pray it outlasts our short and sweet burst of summer, and continues to grow indoors.

Rosemary came in later, in a planter, with needle-like leaves and purple flowers and grew quickly seated next to Basil.  On some days their stalks tilt towards each other and I could swear I see them serenading each other.  Collectively their fragrance wafts into the room—sweetly scented, magically inspiring.  Together, or separately they’ve invigorated the rabbit stew, enlivened the pasta, decorated the omelettes, mingled with the salads, made the pesto spectacular, elevated the ice cream, crusted the fish and spiked the roast beef.

What I love most in my sojourn in Canada is discovering new adventures in food, and in meeting the gastronomically inclined requirements of a few friends who I cook for.  People who enjoy their chef at home experience, and who have the knowledge of cuisine and foods from all over the world because their extensive travel has not merely broadened their minds but their palette as well. A couple of them may not have the culinary skills, or the time, or are on wheelchairs and are unable to prepare the food, or slice and dice because their hands are afflicted with arthritis.  But their minds are alert and their senses seduced with the dishes put out in front of them.  I treat all of them to the same foodie experiences, and above all as extended family.  All they have to do is call me and confide what they’d like me to cook for them.  After which I provide them with a grocery list.  They purchase the ingredients and I cook the specialities for them, in their kitchens.

This weekend, a couple of my favourite senior citizens came back from Australia after visiting their ‘Crocodile Dundee’ son and had tasted alligator/crocodile meat, kangaroo and barramundi fish there.  That’s how the rabbit stew came into his and his wife’s wish list.  I had cooked rabbit in the past, roasted and deep fried.  This time I decided to incorporate onion butter, rosemary, port wine, garlic, ground cumin, dried marjoram, a pinch of cayenne pepper and chicken stock.  Red potatoes and carrots from the farmers market were tossed into the nicely simmering broth.  The finishing touch to marry the flavours together—freshly chopped basil leaves.  There was a palatable silence at the meal, the only sounds were of slurping and munching as the stew was spooned into toasted bread and quickly disappeared.   The basil and mint ice cream served for dessert brought back the smiles on their faces as they recounted their overwhelming nearly 28 hour journey back to Toronto.

I introduced Basil and Rosemary to another couple who love roast beef.  They can have it for breakfast, lunch or dinner. The beef was marinated overnight with Himalayan pink salt, rosemary, crushed red and black pepper and ginger and garlic paste.  Basted with melted butter, the meat was cast into a preheated oven for over 45 minutes.  Freshly chopped basil was sprinkled in to the dish at the very end, and the aroma that resonated had everyone’s salivary glands working overtime.  Among these two favourite herbs I also grow oregano, cilantro and cherry tomatoes. Used in combinations or solitary and on their own, each of them has complimented an absolutely delicious and unforgettable warm patch of weather. Not to mention added the sunshine in other people’s lives. Don’t miss out on these fabulous co-diners this summer.

[Jude Paul Fernandes is the author of ‘Frost Bites’ which is available at the Toronto Public Library.  He is currently working on a novel ‘Lonely in Mumbai’ and can be followed on Twitter @JudePaulFerns]