This from local paper….as a little Valentine message…particularly for gourmands…start with a stroll through your local farmers  market looking for the following:

Grab a sticky bun and coffee, as the coffee kicks in you may want to play “search for the aphrodisiac vegetables.”


Stories and legends from the past tell of various plants, spices and foods that seem to have libido-increasing powers. Collectively, these compounds are known as aphrodisiacs, after the Greek goddess of love, Aphrodite. The list, an assemblage from Seduction Labs, the Vegetarian Society, and Peggy Trowbridge Filippone of The New York Times might surprise you, as you find yourself surrounded by not-so-innocent produce.

Asparagus – Considered a powerful aphrodisiac for men. French lovers dined on three courses of asparagus on the night before the wedding.

Almonds – Associated with passion and fertility, their aroma is alleged to excite women, and is therefore a common ingredient in creams and soaps.

Avocado – To the Aztecs, this fruit was known as ahucatl, which means testicle. It was deemed so powerful that village maidens were forbidden outside the house while the fruit was being gathered.

Basil – Haitian lore claims this herb comes from Erzulie, the goddess of love. It was used to keep wandering eyes at home, and tame straying husbands.

Black Beans – Reputed to increase fertility; caused St. Jerome, father of the Latin Church to warn nuns not to eat them, lest they break their vows of celibacy.

Celery – Popular folk aphrodisiac in Poland and the Czech Republic. An old Ukrainian saying is “If your husband is old and weak you must have him to drink juice from two big carrots and a stick of celery.”

Chiles – Powerful taste followed by a powerful aftermath. The Chile is fiery in more ways than one. Legend has it that Dr. John Harvey Kellogg, inventor of Corn Flakes and founder of Kellogg’s Cereals advised nymphomaniacs to stay away from this potent food.

Garlic – Ssed widely as an aphrodisiac among Egyptians, Greeks, Romans, and Chinese. In general garlic makes food more appealing, increases the appetite and contributes to a feeling of well-being.

Ginger – Has a solid aphrodisiac reputation throughout Asia; Indian literature recommends a mixture of ginger juice, honey and hard-boiled eggs as a remedy against impotence.

Honey – Hippocrates prescribed this food for sexual vigor in the fifth century B.C. In India, it is the traditional gift to a bridegroom, and Attila the Hun drank himself to death on honey on his honeymoon.

Onions – The most used aphrodisiac in ancient Greece. Celibate Egyptian priests were not allowed to eat onions because of their potential effects; in France, newlyweds were served onion soup on the morning after their wedding night to restore their libido.  

Rosemary – Declared intoxicating by Madame de Sévigné. Medieval women scented bath water with it to allure men. It is said to play on our scent memory, our tie to most emotional experiences.

AH HA…now I know why my home cook starts all dishes with onions!

Orion45

Orion45