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Bay Leaf: That green headband around Ceasar's head was bay, and it has a long and glorious culinary history in Mediterranean countries.
Bay can be bitter when fresh, so let it dry for a few days if you pluck it green from the tree. After drying, it keeps nicely in an airtight jar. It gives up its flavor slowly, which is why you add it to the beginning of slow-cooked soups and stews. It has a slightly musty aroma with shades of nutmeg that can overpower a dish, so only use half a leaf for each serving. Don't forget to pull them out before serving!

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
helps prevent inflammation

Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
helps prevent inflammation

Recipe

Lobster with Curry Sauce

serves
prep time: 10
cook time: 421

ingredients

2 1.75 pounds whole live lobsters
1 cup chopped onion
4 1/2 teaspoons curry powder
1 tablespoon chopped garlic
1 tablespoon tomato paste
1/4 cup Calvados or other apple brandy
1 cup dry white wine
3 fresh thyme sprigs or 1 teaspoon dried
3 fresh parsley sprigs
1 bay leaf
2 1/2 tablespoons all purpose flour

directions

Bring large pot of water to boil. Add lobsters, cover and boil 9 minutes. Using tongs, transfer lobsters to large bowl of cold water. Reserve 1 quart cooking liquid. Drain lobsters. Working over bowl to collect juices, remove claws and tails. Cut tail meat through shells into 0.5 inch-wide medallions. Remove shells. Crack claws, carefully remove meat. Reserve medallions and claw meat. Cut shells into large pieces, reserving all juices and shells.

Melt 1 tablespoon butter in heavy large saucepan over medium heat. Add onion, curry and garlic, saute 2 minutes. Stir in tomato paste, then Calvados and reserved shells and juices. Boil mixture 2 minutes. Add reserved 1 quart lobster cooking liquid, wine, thyme, parsley and bay leaf, bring to boil. Reduce heat, simmer until sauce is reduced to 1 2/3 cups, about 45 minutes. Strain into medium skillet, discarding solids. (Can be prepared 6 hours ahead. Cover, chill lobster and sauce.)

Mix 2 tablespoons butter and flour in small bowl. Bring sauce to simmer. Whisk in butter mixture, boil 2 minutes, whisking constantly. Season with salt and pepper.

Melt 1 tablespoon butter in another heavy medium skillet over medium heat. Add lobster medallions and claw meat. Saute just until heated through, about 1 minute. Divide sauce among 4 plates. Arrange medallions and claw meat atop sauce and serve.