Herbs and Spices and Poetry

In this lens the newest poem is
Saffron, Spice of Kings

Explore the spices of the world
From cardamom to saffron
Let the flavors be unfurled
Get ready with chefs' hats on

Open the kitchen cupboards where
Your herbs and spice await
To lend their zest to dinner fare
Arranged beautifully on a plate

We harvest the tiny pods under the baking sun
Careful not to crush and release the orange stain
The reap is so light when the day is done
So cher the cache, from its use many do abstain

Oft approaching the value of golden bars
'Tis worth growing these delicate blooms
As tobacco cultivated for fine cigars
Or the worms whose silk threads the finest looms

Yet this is a morsel as much of hue as taste
Kept in a cupboard, in a cool dark place
Sold in tiny glass vials; their essence to not waste
Saffron, spice of kings, our tables to grace

Up and over the dunes of Africa
Laden with saffron and paprika
The spice traders in camel caravan
Bound for shops in a foreign land

Weathering the unforgiving heat
Infrequent stops with traders meet
The storms of brutal, blowing sands
Avoiding the marauding bands

Alas the seaport after some weeks
The hardy beasts take quenching drink
The precious cargo loaded for the sail
To ports in Europe, by grace, without fail

Parsley sage rosemary and thyme
Add oregano, basil, and cilantro
Use them before they turn to slime
That shouldn't be a tough road to hoe

Grow them at home or buy them fresh
Dry are acceptable when all else fails
Experiment with cooking till flavors mesh
Create like a chef; learn what that entails

Cut them with scissors don't use a mallet
Let the fresh flavors be supreme
Herbs like mint freshen the palate
Use herb d' Provence for French cuisine

Peter planted herb seeds
To have in our food blended
And all the babies' needs
Are lovingly attended

They lift their leafy faces
Up to the morning light
Growing at preset paces
To predetermined height

So happy when they're misted
We'll use them in our cooking
To the South the shoots are listed
How healthy they are looking

Don't you hate a bland cuisine?
Whether it be steak or it be bean
I want a flavor
That I can savor
With senses bedazzled and very keen

A spice rack will help you organize
The curry, mustard and parsley flakes
Glass bottles, labeled; all one size
Will cut the time the prep work takes

Mortar and pestle; an ancient device
For pounding grain and crushing spice
You can buy a set in polished stone
Using them, a skill that you can hone