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E. F. Yeager Garden Studios
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Brazilian Garden

BrazilianBqF - Original Print       This is a bouquet of the herbs Brazilians use frequently in their cooking -- Bay, Chili Pepper, Cinnamon, Garlic, Parsley, Scallions, Tamarind and Watercress. Rice & Beans, Coconut, Malagueta Pepper, Manioc Flour, Corn and Caipirinha, the national drink, can be found on their table, from the local Churrascarias barbecue restaurant to the presidental palace in Brasilia.   Brazilians also use Allspice, Anise, Annatto, Celery, Chives, Cloves, Cilantra/Coriander, Ginger, Green Pepper, Jambú, Marjoram, Maté, Mustard, Nutmeg, Onion, Oregano, Paprika, Pepper, Red Sorrel Vinaagreira, Scallions, Sweet Pepper, Thyme and Vanilla.

      Brazil is an amalgam of races, but dominated by Native Americans, Africans and Portuguese. There were about 3 million Native Americans in Brazil when the Portuguese came in 1531. They were already cooking with cassava and other root vegetables, eating corn, beans and potatoes, hearts of palm, turtle meat, eggs, peanuts, cashews, bananas, papayas, pineapple and fish from the Amazon. They used herbs to cook with, molasses to sweeten dishes, and peppers to give their food a kick.   The classic Brazilian fish stew, Moqueca, draws heavily on traditional Indian methods and ingredients.

      The Portuguese contributed their codfish bacalhau dishes, their stews cosidos, and, using many eggs, cinnamon and sugar in their sweets. They also introduced cheese, made from sheep's milk, olives, olive oil and almonds, and the process of cooking with wine. The African slaves brought dendê oil, malagueta pepper and coconut milk found in such well known Brazilian dishes as Vatapá and Caruru. They planted their native okra, rice, pumpkin, watermelon and tamarind, and they also brought a taste for sweets.

      All this combined to produce an exotic and exuberant cuisine into which other immigrants to Brazil -- Dutch, English, French, German, Italian, Japanese, Polish, Spanish and Swiss -- have further mingled their own tastes and styles. Whatever their origin, Brazilians old and new do have a common thread that runs through their history -- their inventiveness, their ability to make do, to transform, to adapt, and to survive. Nowhere is this more visible than in their multiethnic, multifaceted cooking.
Excerpt from my research on Brazilian herb usage, included with every original print and reproduction.

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Brazilian Bouquet
A one-of-a-kind Original Print
Etching and Nature Prints

8 Herb Monoprint~~~#BRB32~~~$ 215

Green, Blue, Red, Gold and Brown,
on Off-White 100% Rag Paper

17½ x 20" Conservation Mounted and Matted
3" Off-White Top Mat with Gold French Line
Green Marbled Bottom Mat

Reproductions~~~# BRR32
8 x 10" Single Green Mat~~~$ 25
Off-White Top Mat and Green Bottom Mat~~~$ 30
11 x 14" Single Green Mat~~~$ 40
Off-White Top Mat and Green Bottom Mat~~~$ 45

Blank Notecard (w envelope)~~~#132~~~$ 3.50
Mix n match any 4 or more ~~~ $3.35 each
6-card Gift Box ~~~ $20
Click here to enlarge image

BrazilianBqF - Original Print
Bay, Chili Pepper, Cinnamon, Garlic,
Parsley, Scallions, Tamarind and Watercress
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If it's SOLD: If this original print has already sold, I can produce a new print using a similar layout and color scheme, but the nature prints will, by definition, still be unique. Email me for details.


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