Cucumber originates from south East Asia. It is actually a fruit and contains at least 95% water so is ideal for rehydrating and the go-to food post exercise – it also helps cure a hangover or bad headache after celebrations.

It can cool the body and the blood, which gave rise to the phrase ‘cool as a cucumber’. Cucumber contains many nutrients including potassium, magnesium, vitamin K, fibre and some carbohydrates which can act as an energy pick me up mid-afternoon without shoving in the calories.

Lemon verbena also known as vervain and lemon beebrush has come to life in my herb garden. It has a delightful smell when I brush past it. It is native to South America and grows in the wild in Peru and Chile. It has a bright, slightly sweet, herbaceous flavour with a distinct hint of lemon but despite its strong lemon scent, this citrusy herb has a subtle flavour.

For centuries it has been used in traditional medicine due to its healing properties and health benefits; detoxifying the body, improving joint function, reducing anxiety and stress levels and inflammation.

Lemon verbena is a versatile herb well suited for both sweet and savoury dishes such as Louisa tea, olive oil-based salad dressing and lemon ice cream but today I’m combining it with parsley to make a cold cucumber soup flavoured with olive oil, Greek yoghurt, lemon zest and topped with crab pate made from fresh crab claw meat, cream cheese, grapefruit juice, chilli and chives. #globalcookpadgames2024