It’s high thyme to explore an interest in herbs Sample tea and scones and herbs of every description at Park Royal South’s herb headquarters CUISINE SCENE » ‘SOMETIMES IT is a great ‘singular item that gets me to return over and over again to. a certain food shop. The soda bread at Savary Island in West Vancouver, The superb rack of lamb at Peter Black’s Butcher Shop. The juicy ripe Keremeos tomatoes up at Bob’s Produce stand (he opens up next month in Delbrook Plaza in North Vancouver). The pumpkin muffins at Capers. The great lamb pyzo sandwich at George’s Souvlaki stand at the Lonsdale Quay Market. And milk in bottles wherever it’s sold! Now I have a new find. The pesto buns served at Herbs & Things at Park Royal South's Marketplace. Baked fresh by owner Bernice Neff each day, then filled with a .pocket of an addictive pesto cream cheese filling — they are served alongside the wonderful glorious salad of greens. . “Bernice and Joyce met two years ago when Joyce (from Lions Bay) took her garden club cut to Langley to visit Bernice’s herb farm (Whistling Wind Herb Farm). They hit it off, and the rest is his- tory. They had a mutual concept of opening a cosy tearoom to compli- ment a shop filled with fresh herbs and herb-related items of all kinds.. What will you find in the shop? Well, first sit down for a spot of tea -— some 67 varieties — includ- ing the exclusive line from Fortnum and Mason in England. And if it’s iced tea you wish, they brew their own from Strawberry-Kiwi or a lovely Lemon-Mango Punch blend. Indulge in a fresh-baked enor- mous scone with Devonshire cream and herbal jelly, or onc of the lovely salads or vegetarian Junches offered (try a Roti!). On weekends, they serve old- fashioned baked apple dumplings with Devonshire cream on top. Thus fortified, take a browse around the charming open-air shop. The shelves are filled with Bernice’s own bottled herbal vinegars (Blueberry-Basil, Rosemary-Red Currant), jams, jellies and chutneys. There are great olive oils (even a jemon-dill flavored bottle) and condiments; books on how to grow, harvest, dry, and cook with herbs; fresh herb plants ($1.79 each) to take home and nurture. The day I stopped in, I found candy mint, French spike lavender, orange mint, sweet woodrull, purpic leaf basil, lemon verbena, catnip and chocolate mint, io name a few. Time for another scone —~ there’s more: herbal charts to hang in the kitchen; dried spices; muslin- bagged bread mixes; and even a herb-filled sleep pillow ($4.99) tilled with hops and chamomile: the perfect gift for the insomniac in your life. The refrigerated case offers fla- voared herbal butlers, pesto sauce, spteads, salsas, marinades and dress- ings to take home. “Customers drench their salads with our dressing — they love it!” said Neff. Bulk teas include exotics such as licorice-spice, whole elderberry, and Ceylon lovers’ leap. And if ail that weren't enough, . the owners offer cookiag classes each night right in the store on cook- . ing and gardening with herbs. Call them for more info, with classes slated to start up again in the fall. The cost is $25. There will also be tours to the herb farm beginning at end of June — their group or yours. Phone the store at 922-2446, T sat down with Bernice (the herb pro) and asked for some profession- al tips for you gardeners out there © ‘who specialize in herbs. She was quick to say: “They need sunshine! They need weil-drained soil! De noi over-fertilize them. They like drier, rather than soggy, soil. Basil needs lots of heat, and should face south. And, her number one tip, keep clip- ping them down; they will bush right up again until end of Scptember, at Jeast! As far as storing those fresh cut herbs in the ‘fridge, she added: “Stand their bunch-ends in a bil of water ina jar, and cover loosely with a plastic baggie — greenhouse style.” I'm off to try the recipe for the dried tomato torta, and I’ve got my clippe:s in hand to go out and cut my Bau de Cologne mint back as Bernice instructed. (Not ais easy task; { admil to timidity.) And I'm going to tuck some fresh lemon balm into that pitcher of suntea waiting for our cutdoor sup- per tonight. Maybe throwing some tresh thyme and rosemary onto the coals when grilling would be nice as well. And why not a sprig of that orange mint as garnish on our berry shortcake? Obviously, this shop has struck 2 special part of my garden- ing heart! There is a sweet poem printed on the in-shop brochure of recipes that Bernice hands out at her classes, It reads: In busy kitchens, in olden days, Herbs were used in scores of ways, Chopped and pounded, when cooks would make Rosemary bisquits and tansy cake, Parsley butier and spearmint tea, Physic or flavoring herbs would be. DRIED TOMATO TORTA Co-owner Bernice Neff shared this savory recipe from her reper- toire from classes she conducts at her Langley-based herb farm. She suggests serving it with fancy crackers, vegetables such as broccoli, cauliflower, and celery. (This recipe won Appetizer OF The Year award in the U.S. in 1991 with Gorman Publishing.) A great do-ahead (and freeze) dish to have on hand for guests all summer long! 8 oz. (250 g) cream cheese ¥%c. (50 mL) sour cream 4e. (56 mi) Romano cheese 2 Tisp. G0 mL) peste sauce 1 oz. (25 g) dried tomatoes, crum- bled (suadried) These ingredients are layered, starting with the sundried tomatoes. (Use a small flat-bottomed contain- er, approximately 3" x 4" (8 x 10 em),) Place crumtled tomatoes on bot- NEWS photo Paut McGrath OWNERS BERNICE Neff (left) and Joyce Shackleton offer everything from fresh-baked scones to fresh potted herbs at their unique Herbs & Things shop in Park Royal South’s Marketplace. tom of container. Mix Ure sour cream, cream cheese and Romano cheese together in a separate bowl. Place this mixture over the dried tomatoes, Take the pesto sauce, and smeoth it over the cheese mixture evenly. Freeze container, covering tightly with plastic wrap. When ready to serve, take the torta out of the freezer one hour before serving. ; Unmold upside-down, so that tomatoes are on top. Garnish, if desired, with sprigs of fresh basil leaves. TOMATO BASEL SALAD Prepare this recipe one hour before serving, and refrigerate so that flavors wil mingic. Serves 4-6, 3 ths. (1.5 kg) red ripe tomatoes 1oz. (25 p) fresh basil leaves, chopped % oz. (15 p) tresh oregano leaves, chopped 1 clove fresh garlic, peeled and minced Ac. (175 m1) olive vit ’e. (50 mi) white wine vinegar (or fruit-basil vinegar) Salt and pepper Chop the tomatoes. Add the fresh basil and oregano, minced garlic, olive oil, vinegar, and salt and fresh- ly ground pepper to laste. Place in refrigerator one hour before serving. Serve at room-tem- perature for best Havor. Great with grilled chicken, fish, shellfish or barbecued steaks hot-off the grill! And, of course, it’s best when the tomatoes are ripe right off the vine in your own garden, BASIL MANGO DRESSING Bernice says this dressing is great with crisp mixed greens. She notes that adding a few pine nuts to the salad makes it all the better (she likes to marinate the pine nuts for a moment in olive oil)! EDGEMONT VILLAGE Cainer ot Edgemont Blvd. + Queens 43 ¢. (125 mL) fresh basil leaves, packed . 1 medium-sized mango, peeled and chopped : % ¢. (50 mL) vegetabie oil Salt and pepper to taste Assorted crisp salad greens Place all ingredients in a food- processor. Process until completely smooth. Season to taste.