European Stars and Stripes (Newspaper) - February 28, 1992, Darmstadt, Hesse                                Lot angelas Timas Herb aficionado Melantha Donahue la of to Call Tomlan part Cook part chef part poet part minister. A  adding n touch of spice to your life by Minnie Bernardino the los Angeles times Melantha Donahue of Malibu calif., and Yvonne Mason of Manhattan Beach calif., have been picking herbs from their gardens and enhancing their food for years. Donahue eats no animal products at All and she needs the herbs to heighten the flavors in her cooking. She does t skimp. A i adore oregano Quot she says Quot and the More the merrier. Besides avoiding All animal fat i try to use very Little Oil in my cooking but since i like everything to be very tasty i throw in lots of fresh  and she adds plenty of garlic As Well. Donahue grows most of her own herbs. She finds that oregano and italian Parsley Quot seem to work better in  when the weather gets warmer Donahue will Start to replenish the other herbs such As chives and Arugula. In her Kitchen Sill you la find radish Alfalfa fennel and Mung bean sprouts growing in jars and All of them find their Way into her salads. Donahue has no set rules for cooking with herbs. Quot i like to encourage people to go with what they think or taste Quot she says. Quot i like to add them Early in the cooking process and then add a Little bit maybe freshly chopped Parsley in the  she has a High regard for dried herbs too which she buys in big Bunches. Quot they give a different taste Quot she notes. Donahue who is a poet an ordained non denominational minister and a practitioner of the Healing arts is currently compiling recipes for a vegetarian Cookbook the fennel sprout salad and oregano pasta sauce recipes below Are from her forthcoming Book. When Yvonne Mason Isnit painting writing or teaching poetry to eighth graders in Torrance Calif she Rolls Goat cheese in herbs. She tosses Peppery nasturtiums into greens or honeysuckle blossoms into a fruit salad. She bakes focaccia with Rosemary or makes sorbet out of Lavender Flowers. She makes wreaths out of herbs writes poems about herbs does needlepoint about herbs. Quot herbs a she says Quot Are an intimate part of my  her Kitchen door opens to a Back Yard filled with random patches and pots of Rosemary sorrel Arugula garlic Lavender oregano italian Parsley Basil thyme and nasturtiums. Stimulated by a sicilian Uncle who was a chef Mason has been recreating the flavors of the Mediterranean in her Manhattan Beach Kitchen. Quot virtually everything l Cook has herbs in it Quot she says. Quot i Haven to used Salt in  her advice to gardeners is Basic. Quot herbs usually Don t do Well where you want them to be Quot she says. Quot i be stopped fighting with my herbs i now just put anything where it wants to grow. I like to keep them in pots so i can move them around a it All depends on where they re  Donahue Lukee to contrast dried herbs with fresh herbs. Here she uses italian seasoning a blend of dried Sage Rosemary Basil and oregano. Quot whenever i use dried herbs i always put them in my hand and pulverize them. This pops open a Little More flavor Quot she says. Melantha Donahue a spicy Tomato sauce with fresh oregano vie cup Oliva Oil 1 medium onion finely chopped 5 cloves garlic minced 2 Tablespoons finely chopped fresh oregano a cup dry White wine 1 28ounce can crushed tomatoes 1 14-ounce can crushed tomatoes vie Teaspoon italian seasoning mix of dried Sage Rosemary Basil oregano 2 cubes vegetable Bouillon v4 Teaspoon crushed hot red Pepper 1 Tablespoon finely chopped Parsley Salt heat Olive Oil Over medium heat. Add onion and Cook 1 minute. Add garlic and continue cooking 3 minutes. Stir in oregano and wine and Cook until wine is reduced about 4 minutes. Stir in tomatoes italian seasoning vegetable Bouillon and crushed red Pepper. Simmer 5 minutes stirring frequently. Add Parsley and Salt to taste. Simmer uncovered stirring frequently about 45 minutes until sauce is reduced and thick. Serve Over hot pasta with bread Sticks if desired. Makes 4 Servings. Each serving contains about 173 calories 769 my sodium 0 cholesterol 8 Grams fat 22 Grams carbohydrates 4 Grams protein 2 Grams fiber 42 percent calories from fat. Yvonne masons grilled Chicken with carnival sauce Herb branches Rosemary tarragon Sage or other 1 whole Chicken 2 cloves garlic minced 1 Tablespoon Olive Oil Salt Pepper carnival sauce strip Herb sprigs off branches. Hang branches to dry 1 to 2 Days. Soak dry branches in bucket of water about 2 hours before barbecuing Chicken. Drain. Cut Chicken in quarters. Rub pieces with garlic and Olive Oil. Season to taste with Salt and Pepper. Prepare hot coals. Place wet Herb branches directly on coals. Place Chicken on Grill. Cover and Cook until done turning once. Serve with carnival sauce and Garnish with fresh Herb sprigs. Makes 4 Servings. Each serving with sauce contains about 305 calories 153 my sodium 59 my cholesterol 17 Grams fat 17 Grams carbohydrates 21 Grams protein 2.5 Grams fiber 51 percent calories from fat. Carnival sauce 1 Tablespoon Olive Oil 2 cloves garlic chopped 2 email crookneck Squash sliced 2 Tablespoons crushed fresh thyme 2 Tablespoons chopped fresh Rosemary 8 medium to Large tomatoes chopped 1 Tablespoon Vodka 1 Tablespoon chopped fresh Lavender buds or Basil heat Olive Oil in Large Saucepan. Add and saut6 garlic until Golden. Add and saut6 crookneck Squash a few minutes. Stir in thyme Rosemary and tomatoes. Simmer about 20 minutes or until thick sauce consistency. Add Vodka and saut6 off alcohol about 1 to 2 minutes. Stir in Lavender and season to taste with Salt if desired. Serve hot with Herb smoked Chicken Lamb or fish or pasta. Makes 4 Servings. Page 14 a the stars and stripes Friday feb