Basil Corn Chowder
1 medium onion, coarsely chopped
1 tablespoon olive oil
1/2 cup basil flowers
8 medium red potatoes, cut into 2cm cubes
kernels from 8 ears corn
6 cups vegetable or chicken stock
salt and pepper to taste

In a large saucepan, sauté onion in olive oil until translucent. Add basil flowers, potatoes and half the corn. Continue to cook for 3 minutes. Pour in the vegetable stock, and bring to a boil. Lower heat, cover and simmer for 15 minutes or until potatoes are tender. Remove from heat and allow to cool for 15-20 minutes. Pour half of the soup into a blender or food processor. Process until smooth. Return to saucepan. Reheat and add remaining corn. For a smoother soup, purée all of the soup, for a chunkier soup, process for less time. If you like soup thinner, add more vegetable stock. Adjust seasoning with salt and pepper.

Tomato and Cucumber Salad with Basil Flowers
2 medium ripe tomatoes, cut into 1.5cm dice
1 medium cucumber
1 medium sweet onion, finely diced
250g mozzarella cheese, diced
about 3 tablespoons olive oil
salt and freshly ground pepper
1/3 cup basil flowers (cut the flower stems in between each whorl

Peel the cucumber, quarter it lengthwise, and then cut it into 1cm pieces. Combine all the vegetables in a bowl. Add the cheese to the vegetables and toss. Drizzle the oil over the vegetable mixture and season with salt and pepper. Toss the vegetables with the basil flowers and taste for seasoning. Add more olive oil if the salad is not moist enough. Let the salad marinate at least 30 minutes, and as long as a few hours, before serving. Refrigerate in hot weather, allowing it to come to cool room temperature for serving.

Fragrant herb flowers like basil are nice in potpourri.

Oregano and Marjoram can be used interchangeably. Flavours tomato sauces, eggs, vegetables. Leaves in salads, sauces, pizza, and meats. Flowers are edible. Some people say marjoram is slightly sweeter, oregano more robust, but tossed into a stew, you won't notice much difference, if any!

Tea of the leaves are used to treat colds and flu, inflammation of he mouth, cuts and wounds, stings and bites, tension headaches and rheumatic pain.

Marjoram and Potato Frittata
3 potatoes, cooked until just tender and slightly cooled
6 eggs, lightly beaten
1/4 cup chopped marjoram
1 clove garlic, crushed
1/4 cup grated Parmesan cheese
60g butter

Combine eggs, marjoram, garlic and half the cheese. Cut potatoes into 1cm slices. Melt the butter in a frypan, arrange potato slices on the base of the pan. Pour in egg mixture and sprinkle remaining cheese over the top. Cook over low heat for 7-10 minutes or until the base is firm. Grill the top until golden and cooked through. Serve warm or at room temperature. If desired, use 2 tablespoons chopped sage and 1 tablespoons thyme leaves instead of the marjoram.

Oregano Pesto
1/2 cup fresh oregano leaves
1 1/2 cups fresh parsley
6 garlic cloves
1/2 cup parmesan cheese
1/2 cup walnuts or pine nuts
1/2 cup olive oil

Combine oregano, parsley, garlic, cheese and nuts in food processor. Process to blend. With machine running, slowly add olive oil. Season to taste and process to desired consistency. Serve with tomatoes, zucchini or eggplant, or add a little Parmesan cheese and serve over pasta.

Pork Chops with Oregano
1 tablespoon olive oil
4-8 boned pork chops or schnitzels
4 large sprigs oregano
1-2 tablespoons balsamic vinegar, to taste

Heat oil in a large frypan, add chops, fry one side on moderate heat for 3-4 minutes. Halve oregano sprigs, lay on top of meat, turn and cook a further 3 minutes. Sprinkle with vinegar, season to taste with salt and pepper, remove from pan and leave to stand for 2 minutes before serving.