Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
http://www.thequestingfeast.com/Sauce_Mexican_Chili_Red.html
Red Chile Sauce
Makes about 2 cups
This basic red chili sauce is excellent as the base for many Mexican dishes including enchiladas and tamales. Keep some on hand. A spoon full added to sautéed ground or diced meats will give them that authentic Mexican flavor. Try rubbing it on meat before roasting or grilling. This sauce, in it’s self is not overly hot. It’s primary use is as an ingredient in other dishes. You may make the individual dish as mighty or mild as you wish. If you are making the sauce for a vegetarian dish, substitute Court Bouillon or vegetarian stock or water instead of chicken or beer broth.
3 or 4 Ancho chilies
Boiling water
1 tablespoon olive oil *
3 or 4 cloves of garlic, chopped
1 large yellow onion, chopped
1 teaspoon Mexican oregano
1/2 teaspoon ground cumin
1 tablespoon sugar
2 tablespoons cider vinegar
2 cups chicken or beef stock, or 1, 14.5-ounce can
Salt and fresh, coarse ground black pepper to taste
Place the dried chilies in a heavy skillet over a high heat and toast them lightly. You do not want them to completely brown. You just want to soften them and slightly toast them. When finished, place in a bowl and pour over just enough boiling water to cover. Leave sit until soft. When the water has cooled enough to handle, remove the chilies saving the soaking liquid. Remove the stems and seeds from the chilies, tear them into small pieces and put them in the jar of your blender. See Handling Chilies. Add just enough of the liquid the chilies were soaked in to be able to process, and purée. Set aside.
Heat the olive oil in a heavy skillet and sauté the garlic and onions until carmalized. Add the next six ingredients and the chili purée. Stir well and bring to a boil. Reduce heat to maintain a simmer and cook until reduced to about half it’s original volume. Season to taste with salt and pepper. You may also wish to add a bit more sugar and or vinegar. Allow to cool a bit for safety and purée with an immersible blender. If you want a smooth sauce, press through a sieve. This may be stored in the refrigerator for about two weeks. This is an excellent sauce to use when making enchiladas and to add that authentic chili flavor to many Mexican dishes.
* For a truly authentic Mexican flavor, use lard, however, now, even in Mexico many cooks are using a lighter hand.
Teriyaki Sauce
Makes about 2 ½ cups
Most people are unaware that Teriyaki Sauce is simply flavored soy sauce and quite easy to make at home. Why make it yourself? So you don’t have yet another bottle cluttering up your limited shelf space and going into the land fill and so you can adjust the seasonings to suit you taste. This is a basic recipe for Teriyaki. You may make it sweeter or less sweet, more garlic or less, more ginger or less. Make it to suit your families taste.
Incidentally, neither Teriyaki or Soy sauce need to be refrigerated. I buy my soy by the gallon and store it in the pantry where I have had it sometimes for years. If I have it for years, why buy so much. I buy it when it is on sale. Also I cook in spurts. Sometimes I’ll cook a lot of oriental dished, sometimes hardly any.
2 cups dark soy
¼ cup Mirin (rice wine) or inexpensive Sherry
½ cup sugar
6 to 8 cloves of garlic, very thinly sliced
2 or 3 thin slices of fresh ginger root, cut into thin julienne
1 green onion or scallion, chopped small
1 teaspoon sesame seed (optional)
Combine all ingredients and put into a jar with a tight fitting lid. Shake vigorously to blend and allow to sit for several hours or overnight. Strain and store. Use as desired.
http://www.thequestingfeast.com/Sauce_Teriyaki.html
http://www.thequestingfeast.com/Spices_or_Herbs.html
Is it an Herb or a Spice?
Some people find the term herbs and spices a tad confusing. What is an herb? What is a spice? Which is what and does it matter. Don’t spices make things hot. After all, a bowl of chili is spicy.
Herbs and spices are quite different. The spices that we use are usually the seeds, roots and bark of a plant. The herbs are usually the leaves of a plant. Cinnamon, the bark of the plant, is a spice. Nutmeg, the seed (or nut), is a spice and cardamom, the seed is a spice. Bay, sage, rosemary and basal, the leaves of plants, are all herbs.
On occasion herbs and spices can come from the same plant. Coriander, a spice, is the seeds of Cilantro. The leaves are an herb. Dill seed is a spice, dill weed, (the feathery leaves) is an herb.
Another major difference is that in general, herbs grow in a wider range than spices do. Spices tend to need a warmer climate and come from tropic or near tropic regions. Herbs tend to grow in more temperate areas. Again, some like coriander/cilantro and dill disprove that rule.
So, just when you think you have it figured out, Ma Nature throws you a curve ball. Ginger, garlic, onions and chilies/peppers. Hummmm: some botanists and cooks argue with me, but I call them vegetables.
http://www.thequestingfeast.com/Salsa_Rellish_Apple.html
Apple Salsa - (relish)
Makes about 2 cups
This delicious salsa is anything but traditional. Actually, it is very traditional if you call it a relish instead of salsa, but then, there is a trend currently to call anything chopped up and served to enhance other foods a salsa. To me salsa has tomatoes, onions, chilies and cilantro – but then, I’ll go along with the fad – and call this apple stuff salsa. Phooey! It’s a relish. But by what ever name, it’s a damn good accompaniment to a cold meat and cheese plate. Try it with grilled poultry or pork or beside a fruit and cottage cheese plate. No matter how you serve it I think you will find it delightfully zesty, yet refreshing.
2 or 3 tart apples, cored and chopped small
The juice from 2 or 3 limes
1 fresh jalapeño or Serrano chili, seeded and minced
1 fresh Anaheim chili, seeded and chopped small
About 1/2 cup diced sweet purple onion
1 green onion, cut into thin rings, including most of the green
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped fresh mint leaves
1 teaspoon finely grated fresh ginger root
Sugar to taste
Salt and fresh, coarse ground black pepper to taste
Mix all ingredients together and chill well before serving.
Chunky & Zesty Salad Dressing
This quick and easy salad dressing can turn the ordinary into a zesty treat. It is particularly good on a bean salad.
½ cup Mayonnaise or favorite commercial brand
½ cup chunky salsa of choice
1 or 2 cloves of minced garlic
About 2 tablespoons finely minced fresh mint leaves
About 2 tablespoons finely minced fresh cilantro
Salt and fresh coarse ground black pepper to taste
http://www.thequestingfeast.com/ChunkyZestyDressing.html
http://www.thequestingfeast.com/Dressing_Italian.html
Italian Dressing
Makes about 1 cup
Salad dressings aren’t all that hard to make at home, in fact, they’re damn easy and you can control the amount of salt and sugar you put in them and you don’t have to use any chemical preservatives, dyes or fillers. If you are avoiding sugar, you can replace it with a non sugar sweetener.
2/3 cup red wine vinegar
1/3 cup olive oil
3 or 4 cloves of garlic, very finely minced, or to taste
About 2 tablespoons very finely minced onion
1 teaspoon Italian seasoning
A scant pinch of crushed dry hot peppers, or to taste
Salt and fresh, coarse ground black pepper to taste
Put all ingredients into a jar with a tight fitting lid and shake vigorously to mix. Refrigerate until needed. It is best if it is allowed to sit at least overnight before using.
Italian Dressing
Makes about 2 cups
In Italy, Italian Dressing as we know it, is unknown, just as in France they never heard of French Dressing. In both countries salads are normally dressed simply with olive oil and vinegar. The recipe given below is an excellent basic vinaigrette in the style known in America as Italian Dressing.
1 ½ cups olive oil
½ cup red wine vinegar
4 to 6 cloves of garlic, very finely minced
1 tablespoon finely chopped yellow onion
1 teaspoon Italian seasoning
1 teaspoon sugar, or to taste
Kosher, Sea or other finishing salt and fresh coarse ground black pepper to taste
Place all ingredients in a jar with a tight fitting lid and shake vigorously. Refrigerate until needed. This will keep for several weeks. Shake well before each use.
http://www.thequestingfeast.com/Rice_Orange_Herbed.html
Serves 4 to 6
This delectable rice dish makes an excellent accompaniment to Chicken with Kumquats. Rice symbolizes abundance and fertility and is often served at the Rosh Hashanah table.
1 ½ cups raw, long grained white rice
Chicken stock or broth - (or equivalent in canned)
1/2 cup orange marmalade
1/4 cup slivered almonds
1/4 cup dried currants
2 tablespoons chopped fresh dill weed
1/4 cup chopped fresh parsley
Salt and fresh, coarse ground black pepper to taste
Place the raw rice in a pot with a tight fitting lid and add enough stand about one inch above the level of the top of the rice. Bring to a boil, reduce the heat to maintain a very slow simmer and cover with a tight fitting lid. Continue to cook for thirty-five to forty minutes.
Remove from the heat, and quickly add the next four ingredients. Fluff the rice with a fork, return the lid and leave for another five minutes. Season to taste with salt and pepper and garnish with sprigs of fresh parsley. Serve hot.
Applesauce Custard Pie
Makes 1 9-inch pie
Talk about wonderful old fashion flavor! This is it. The very essence of Autumn; applesauce custard pies, just out of the oven, filling the air with their heady fragrance. If you are new to pies take a peek at, Let there be Pie .
Perfect pastry – (or your favorite recipe) – remember, you can freeze leftover pastry
3 eggs
2 ½ cups half and half
1/2 cup sugar, or to taste
1 teaspoon vanilla
A few grindings of nutmeg, or 1/2 teaspoon ground
Homemade Applesauce – (or your favorite recipe)
Make the pastry and chill. Preheat oven to 350°. Beat the eggs and allow to sit until the any foam has subsided. Add the half-and-half, sugar, vanilla and nutmeg and stir well. Set aside while you line a nine-inch pie pan with the pastry. Pour in the custard. Set the pie pan in a larger baking dish and place in the center of the oven.
Fill the outer pan with enough boiling water to come half way up the sides of the pie dish. See Water Bath.
Bake for about forty to forty-five minutes, or until a clean knife inserted into the center comes out clean.
Carefully remove from the oven and gently spread with about a half inch layer of applesauce. Take the pie out of the water bath and continue to bake for an additional ten to fifteen minutes. Remove from the oven and allow to cool on a wire rack.
http://www.thequestingfeast.com/Pie_Applesauce_Custard.html
Thank you for thinking of me and it is easy to return ones love, you are a special person.
cooking, crockpot, a hot plate and an old and tiny microwave.
I don’t miss the stove, as I was afraid to cook, the oxygen hose gets caught in every thing, and even with it I pass out, so can’t even consider things like frying.
I do miss my oven.
LOL, I judge recipes, by asking if it is something that I would cook, would I like it and would I save it, if this was 10 years ago and have to answer yes, to far too many of them.
It is so cold here and going to get colder, with the snow.
Surely some of the kids in this world will be excited about getting to play in the snow.
Stay warm and have fun....
Chicken & Long Rice
Serves 6 to 8
Chicken and Long Rice to the Hawaiian/Chinese population what Chicken Soup is to the Jewish community. It’s comfort in a bowl. This dish did not arrive in Hawaii until after the arrival of the Pake - (Chinese.) I was taught to make this dish by my first husband’s mother. It has always been a favorite of mine. It can be served two ways: with the chicken left on the bone or with the chicken shredded. In this version the chicken is shredded.
About 4 ounces of long rice – (cellophane noodles, transparent noodles, bean threads)
2 or 3 ounces of dried shiitake or about 1/2 pound fresh mushrooms of choice, sliced
2 chickens, cut into serving pieces or the equivalent in favorite pre cut pieces
Chicken stock, broth or bouillon – fresh or canned
1 onion, cut into thick slices
4 to 6 cloves of garlic, crushed
2 to 3 thin slices of fresh ginger root
1 small piece of star anise – (optional)
1 teaspoon sugar
Dry chili flakes to taste – (optional)
Salt and fresh coarse ground black pepper to taste
2 or 3 green onions, chopped small, including the greens
Put the long rice in a bowl and cover with hot water. Leave until soft.
If using dried Shiitake mushrooms, cover them with hot water and allow to sit until soft.
Put the chicken in a large pot and cover with chicken stock, broth or bouillon. Add the onion, garlic, ginger, star anise, sugar and chili flakes. Bring to a boil, then reduce to a rapid simmer, cover and continue to cook until the meat is falling off the bones.
When done, allow to sit until cool enough to handle. Remove all skin and discard or give to the cat.
Remove the meat from the bones and shred. Strain the liquid.
Drain the long rice and add to the liquid in the pot.
Return the shredded chicken to the pot. Add the mushrooms. If using reconstituted Shiitake, slice them and add. Simmer just long enough to heat.
Season to taste with salt and pepper and place in a serving bowl.
Sprinkle with chopped green onions.
http://www.thequestingfeast.com/Hawaiian_Chicken_And_Longrice.html
http://www.bigmedicine.ca/americas.htm#United_States:_FDA_warns_consumers_a
United States: FDA warns consumers about tainted weight loss pills [Dec 23 Rockville MD]—The U.S. Food and Drug Administration is alerting consumers nationwide not to purchase or consume more than 25 different products marketed for weight loss because they contain undeclared, active pharmaceutical ingredients that may put consumers’ health at risk.
The tainted weight loss products are:
Fatloss Slimming
2 Day Diet
3x Slimming Power
Japan Lingzhi 24 Hours Diet
5x Imelda Perfect Slimming
3 Day Diet
7 Day Herbal Slim
8 Factor Diet
7 Diet Day/Night Formula
999 Fitness Essence
Extrim Plus
GMP
Imelda Perfect Slim
Lida DaiDaihua
Miaozi Slim Capsules
Perfect Slim
Perfect Slim 5x
Phyto Shape
ProSlim Plus
Royal Slimming Formula
Slim 3 in 1
Slim Express 360
Slimtech
Somotrim
Superslim
TripleSlim
Zhen de Shou
Venom Hyperdrive 3.0
An FDA analysis found that the undeclared active pharmaceutical ingredients in some of these products include sibutramine (a controlled substance), rimonabant (a drug not approved for marketing in the United States), phenytoin (an anti-seizure medication), and phenolphthalein (a solution used in chemical experiments and a suspected cancer causing agent). Some of the amounts of active pharmaceutical ingredients far exceeded the FDA-recommended levels, putting consumers’ health at risk.
These weight loss products, some of which are marketed as “dietary supplements,” are promoted and sold on various Web sites and in some retail stores. Some of the products claim to be “natural” or to contain only “herbal” ingredients, but actually contain potentially harmful ingredients not listed on the product labels or in promotional advertisements. These products have not been approved by the FDA, are illegal and may be potentially harmful to unsuspecting consumers.
The FDA advises consumers who have used any of these products to stop taking them and consult their healthcare professional immediately. The FDA encourages consumers to seek guidance from a healthcare professional before purchasing weight loss products.
“These tainted weight loss products pose a great risk to public health because they contain undeclared ingredients and, in some cases, contain prescription drugs in amounts that greatly exceed their maximum recommended dosages,” said Janet Woodcock, M.D., director, Center for Drug Evaluation and Research, FDA. “Consumers have no way of knowing that these products contain powerful drugs that could cause serious health consequences. Therefore FDA is taking this action to protect the health of the American public.”
The FDA has inspected a number of companies associated with the sale of these illegal products, and is currently seeking product recalls. Based on the FDA’s inspections and the companies’ inadequate responses to recall requests, the FDA may take additional enforcement steps, such as issuing warning letters or initiating seizures, injunctions, or criminal charges.
The health risks posed by these products can be serious; for example, sibutramine, which was found in many of the products, can cause high blood pressure, seizures, tachycardia, palpitations, heart attack or stroke. This drug can also interact with other medications that patients may be taking and increase their risk of adverse drug events. The safety of sibutramine has also not been established in pregnant and lactating women, or in children younger than 16 years of age.
Rimonabant, another ingredient found in these products, was evaluated, but not approved by the FDA for marketing in the United States. The drug, which is approved in Europe, has been associated with increased risk of depression and suicidal thoughts and has been linked to five deaths and 720 adverse reactions in Europe over the last two years.
Health care professionals and consumers should report serious adverse events (side effects) or product quality problems to the FDA’s MedWatch Adverse Event Reporting program either online, by regular mail, fax or phone.
* Online: www.fda.gov/MedWatch/report.htm
* Regular Mail: use postage-paid FDA form 3500 available at: www.fda.gov/MedWatch/getforms.htm and mail to MedWatch, 5600 Fishers Lane, Rockville, MD 20852-9787
* Fax: (800) FDA-0178
* Phone: (800) FDA-1088
Information for consumers can be found at:
http://www.fda.gov/cder/consumerinfo/weight_loss_products.htm
Free Book — The American Veterans and Servicemembers Survival Guide
The American Veterans and Servicemembers Survival Guide (PDF; 2.6 MB)
From New York Times editorial:
Far too often, military veterans find themselves desperately short of the information they need as they make the torturous quest for benefits within one of this country’s most daunting bureaucracies, the Department of Veterans Affairs.
Officials say help is on the way, but administrators are forever promising to streamline procedures for an era of conquered paperwork that never seems to come. That is why it is heartening to see that one promising form of help has indeed arrived: a 599-page guide to veterans’ issues, from educational help to vocational rehabilitation, from housing to citizenship.
It’s called “The American Veterans’ and Servicemembers’ Survival Guide,” and it comes, unsurprisingly, from outside the system. It is a publication of the nonprofit advocacy group Veterans for America, available as a free download at http://veteransforamerica.org.
This electronic book is a descendant of “The Viet Vet Survival Guide,” which was published a decade after the end of that conflict — when veterans were still being routinely and shamefully denied their rights. The new book was written by veterans and lawyers for a new generation of soldiers with old problems, like post-traumatic stress, and new ones like traumatic brain injury, the brutal legacy of Iraq’s and Afghanistan’s roadside bombs.
Source: Veterans for America
FAMOUS BUCKEYES
Denirae shared her Buckeye recipe!
Peanut Butter Balls (sometimes called Buckeye Balls)
Ingredients:
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted powdered sugar
6 oz. semi-sweet chocolate chips
2 tablespoons shortening
Line a baking sheet with waxed paper; set aside. In a medium bowl, mix peanut butter, butter, vanilla, and powdered sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on a prepared pan, and refrigerate. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set. Enjoy!
EASY ALMOND COOKIES
We love these cookies and they’re soooooooooo easy!
Almond Cookies
Makes 4 dozen
Ingredients:
2 3/4 cups sifted all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lard/Crisco
1 egg
1 teaspoon almond extract
96 almonds
Sift flour, sugar, baking soda and salt together into a bowl. Cut in the lard until mixture resembles cornmeal. Add egg and almond extract. Mix well. Roll dough into 1 inch balls. Set them 2 inches apart on an ungreased cookie sheet. Place an almond on top of each cookie and press down to flatten slightly. Bake in a pre-heated 325 degrees F (165 degrees C) oven for 15-18 minutes. Cool on rack.
jdsmom also shared this yummy recipe!
GOOEY COCONUT BARS
1 (18.25 ounce) box French Vanilla cake mix
2 eggs
1/2 cup (1 stick) butter or margarine, melted
8 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 (16 ounce) box confectioners’ sugar
1 1/2 cups shredded coconut
Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with Pam. Combine the first 3 ingredients. Press into bottom about 1 inch up the sides of prepared baking pan. Mix together the next 6 ingredients and pour over crust. Bake for 45 minutes, or until golden brown on top. Let cool completely to set and cut into small squares.
Today I have some elegant, but easy recipes using fresh and dried herbs for the holidays.
Lemon Basil Cookies
Ingredients:
1/4 cup butter
3 ounces cream cheese
1 egg yolk
2 tablespoons dried basil
1 tablespoon lemon juice
1 tsp. lemon peel
1 package lemon cake mix
1/2 cup crushed walnuts or pecans
Mix together the butter, cheese, yolk and juice. Add the cake mix, and blend well. Stir in the nuts, peel and basil.Chill for 1/2 hour or more. Roll into small 1/2 inch balls and place on greased cookie sheet. Parchment paper works well. Flatten with a fork dipped in sugar. Bake in a preheated 350 degree oven for 10-15 minutes. Place in a pretty tin with parchment paper in between layers of cookies. A lovely gift on it’s own or given in a gift basket with tea, a pretty mug and an herb recipe book.
Caramelized Onion Dip
Ingredients:
1/3 cup herb or wine vinegar
3 tablespoons honey
1 large clove garlic, or two small, minced
2 cups sweet onions, diced
1 tsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup plain yogurt, low fat or nonfat
1/3 cup mayonnaise, regular or light
1/3 cup sour cream, light or regular
Heat the oil in a large skillet. Add the onion and garlic. Cover and cook on low for about 8 minutes or until soft. Watch so the garlic does not scorch. Add the vinegar, honey and pepper-stir well. Bring to a boil over medium heat, and cook for 10 minutes without the cover or until the onion is caramelized and turns a golden brown. Stir occasionally. Combine the onion mixture with remaining ingredients in a bowl. Cover and chill to develop flavors.
Marinated Mushrooms
Ingredients:
1 pound button mushrooms
1/3 cup olive oil
3 tsp. red wine vinegar
1/4 cup scallions
1 tsp. minced garlic
1 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. black pepper
3 tsp. minced fresh parsley
Pack the mushrooms into a sterile glass jar. Combine the remaining ingredients with a
whisk. Pour over mushrooms and seal the jar. Chill for several hours or overnight shaking occasionally.
Parsley Butter Balls
1/2 cup butter
1 tablespoon fresh minced parsley
1/4 tsp. salt
3/4 tsp. chopped fresh basil
1 garlic clove, crushed
1/2 cup minced parsley
Cream butter until light. Blend in all ingredients except for 1/2 cup parsley. Chill until firm. Shape into small balls and roll in parsley. Place these on a pretty plate covered with cellophane or plastic wrap that has been twisted at the top and tied with raffia. Give along with a baguette or French rolls and a set of holiday or herb themed spreaders.
Can you have too many fudge recipes? Look here:
http://www.oldfashionedliving.com/fudge.html
Try this easy simmering potpourri to scent your house during a dinner or open house:
Simmering Potpourri
Mix together:
2 broken Cinnamon sticks
4 tbsp. whole cardamom seeds
2 tbsp. whole cloves
1 tsp. ground nutmeg
1 tsp. ground ginger
Place two tablespoons of potpourri in two or more cups of water, allow to simmer or steep slowly.Be sure the water doesn’t evaporate while heating. Add more if necessary.
On OFL we have tips for using fresh greens to decorate this season:
http://oldfashionedliving.com/holidays/greens.html
~Brenda
A GREAT COOKIE MIX
I am going to make these up, put them in the pantry (I do this with many of the different mixes) so I just have to pull out and add the additional ingredients. ~Lina
Oat Pecan Cookie Mix
1 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup packed brown sugar
3/4 cup old-fashioned oats
1/2 cup chopped pecans
1 cup crisp rice cereal
Additional Ingredients:
1/2 cup butter softened
1 egg
1 teaspoon vanilla extract
In a bowl, combine the flour, sugar, baking soda and
powder. In a 1-quart glass container, layer the flour
mixture, brown sugar, oats, pecans and rice cereal,
packing well between each layer. Cover and store in
a cool dry place up to 6 months. Yield: 1 batch about
4 cups total)If you give this as a gift remember to add the instructions...
To prepare cookies: In a mixing bowl, cream the butter.
Beat in egg and vanilla. Add the cookie mix and mix well.
Drop by rounded teaspoonfuls 2 inches apart on greased
baking sheets. Bake at 350 for 8-10 minutes or until golden
brown. Cool for a few minutes before removing from pans
to wire racks...Yields about 3 dozen.
From Country woman Issue Nov/Dec 2003
http://oldtips.blogspot.com/search/label/cold%20remedies
Fall is here, and so are the scratchy, dry throats. My readers always share the best tips, and today’s will hopefully sooth any throat woes you may have during cool weather.
We stumbled upon a terrific throat soother a couple of years ago that I thought I’d pass on: heat up a mug of Minute Maid Lemonade or(better) limeade! It can be sweetened with a honey, if needed, but the hot, acidy drink cuts through any and all of the congestion and annoying dripping in your throat, soothes overworked vocal chords, and calms a sore throat. I use it when I get that continuous, nasty feeling of congestion sliding down the back of my throat...yuck! We’ve tried it with fresh lemonade, but it’s not the same; maybe too much water or something going on. We have found that the Minute Maid 2-liters are great to have in stock during cold and flu season, just as much as your Tylenol and tissues! ~Liz
As soon as cold season rolls around my husband heats up a mug of Tang orange drink. I suppose it does the same thing as the hot lemonade with the acid cutting through mucus but he prefers the orange taste. If Tang went to the moon why couldn’t it cure (or help) the common cold? ~Melissa B.
I read with interest the article on the throat soother. For years I have: put about 1/4 to 1/3 cup of honey in a HUGE mug with enough water to then it out. I then heat it briefly in the microwave then add a whole sliced lemon and fill to the top with water. Heat in the microwave until very hot. You can discard the lemons or eat them. Works so very good! My family loves this! ~Diane
Another tip along the same lines as the ones that have been sent (for throat soothers) in is with vinegar. Almost a cup of water, with honey to sweeten to your taste and about 2 Tbsp.cider vinegar. ~Cheri
For throat soothers and colds “Friendship Tea” is
wonderful. ~Sue
1//2 cup instant tea powder
1 cup sweetened lemonade powder
1 cup orange-flavored drink mix (Tang)
1/2 tsp. ground cloves
1 tsp. ground cinnamon
In large bowl, combine all ingredients. Mix well and store in an airtight container. To Serve: Put 2 to 3 teaspoons of mix in a mug. Stir in 1 cup of boiling water. Adjust to taste. This tea makes great gifts also.
On OFL I have recipes for soothing herbal teas here: http://www.oldfashionedliving.com/herbalteas.html
http://fruitsandberries.com/default.aspx
A Typical Bunch of Our Blackberries
The Doyle’s Thornless Blackberry™ is not new at all, ours is 40 years old, older than most Thornless blackberry plants sold today. The original plant is still producing gallons and gallons of sweet juicy berries!
There are many new Thornless blackberries on the market but there are none that compares with this one, not even one!
The other varieties only produce about 1 to 2 quarts per plant, but you already knew that, didn’t you? Others cannot grow in all frost zones 3 to 10, but this one can and does. It is now growing in all 50 states and Canada. We have also sent plants to South America and Africa.
Before one can truly understand the Doyle’s Thornless Blackberry™ it is necessary to understand the ordinary berries, and maybe you have some of them now.
.
Basket after Basket—Yummy
Nearly all popular varieties yield far less than the this variety. The average is about 1 to 2 quarts per plant. Some may produce a gallon, which is not even close to the our production. This amazing plant yields 10 to 20 gallons per plant, that’s 1 to 2 bushels! Many dwarf fruit trees don’t produce this much volume.
How would you like a blackberry that doubles as an ornamental? Well, now you can! Because the bunches of berries are so huge, the flowers are too! We think they look like Pom-Poms.
http://earthnotes.tripod.com/creamlotgel.htm#favorite
Making Cosmetics
READ FIRST
The biggest problem faced in making cosmetic products at home is shelf life. They do have to be made more often as they tend to spoil after a certain amount of time, but the quality of the product and the knowledge you are using only the best ingredients far outweighs the small inconvenience. The trick is to make them in small quantities, or just enough to last until you know you will need to replace them. Another simple point to remember is -
do not use your fingers!
Without the harsh chemical preservatives, you can easily introduce bacteria. Use a small spatula or plastic knife or similar sterile utensil to lift out a small amount at a time when using the product.
By themselves, oils and waxes will remain stable. It is the introduction of the herbal infusion, or aloe gel, or unsterilized water that presents the problem of mold and bacteria. It is also possible to make or purchase extracts of the herbs you wish to include and use those in your products, rather than an infusion. ALWAYS BOIL THE WATER AND STERILIZE YOUR CONTAINERS (since boiling water will destroy/melt some plastic containers, use alcohol to sterilize these). There are two natural preservatives which can stabilize your product. Tincture of Benzoin is available through your local pharmacy and has been used for a long time commercially. Gum benzoin, from which the tincture is made, is a gum resin from Asia. It is applied at the rate of 1 drop per ouce of product. Becoming more popular each year is grapefruit seed extract, available through herb supply outlets, and is applied at the same rate. Also known for its preservative qualities is vitamin E. It won’t take the place of the benzoin tincture or grapefruit seed extract, but 200 to 400 I.U. per ounce of product will not only help out with longevity, it’s also good for the skin.
When adding aloe to your product, be aware fresh aloe gel from a houseplant will develop mold quickly. It is better to purchase food grade aloe gel which has already been stabilized.
When a recipe calls for glycerin - it always means vegetable glycerin. At no time should you use any other type. It is always to be food grade vegetable glycerin.
Oils commonly used in cosmetic preparations are sweet almond, olive, safflower, peanut, corn, wheat germ, jojoba, and small amounts of vitamin E oil. Vitamin E can be purchased in gel caps which can then be pierced and the contents squeezed out. In the following recipes the ingredient lecithin refers to liquid lecithin. All lanolin used is anhydrous lanolin. Lanolin comes in liquid and anhydrous (water removed) forms.
One other ingredient you will require is beeswax. It melts at 148ºF, but the process goes more quickly if you first grate it. A hand held rotary grater with the large holes for grating makes short work of this.
Other tools which you will need are a blender, or mini food processor, or similar item which is capable of making mayonnaise, since the process of combining oils and water is similar. My personal favorite is a Black and Decker Handi-Mixer with a drink attachment. It’s a lightweight hand-held unit that does the job well and with little to clean up afterward. You will also need a stainless steel or enamel double boiler. It is absolutely essential to melt the waxes and oils in the top portion of the double boiler over hot water in the bottom pan.
Glycerin & Rosewater
Long known for its soothing properties, this is the easiest of the skin lotions to prepare. For a trial size, combine one ounce of rosewater with one ounce of vegetable glycerin. A 2-oz flip-top bottle makes a handy dispenser.
Hot Weather Spritz
In a small spritzer bottle, combine 1 cup of distilled water plus 3 to 5 drops of essential oil of lavender. Keep refrigerated and spritz on skin to cool off. This is especially nice during hot weather trips. A man might prefer the spicy scent of oil of coriander, while lemon tends to be gender neutral. Lavender water or orange water or other floral water can be purchased for this use, but essential oil and distilled water is far less expensive.
Masks
Two ingredients serve as a base for masks: powdered oatmeal and powdered almond. Both can be produced at home by powdering oatmeal or almonds in a coffee grinder. One other choice that bears mention is plain yogurt. It makes a refreshing mask when combined with oatmeal and a little lemon juice. Brewer’s yeast can also be used.
To make a mask, add distilled water, a few drops at a time, to a tablespoon or two of the oatmeal or almond powder until you have a paste. Spread on your face, avoiding the eye area, then sit back and rest until the mask dries. When ready, wet and wring a washcloth in water that is as comfortably warm as you can tolerate and place the cloth over your face for a few minutes to soften the mask. Then rinse your face clean with warm water and follow with a cool splash.
You can also purchase floral waters such as Lavender, Rose, or Orange to make the paste, or you could also use honey. Honey and oatmeal masks are often mentioned in very old herbal manuscripts. Whichever choice you make, a mask should be applied once a week to revive the skin by getting rid of the dead skin cells which tend to give one that chalky, just embalmed appearance.
Creams
Procedure
Step One Melt waxes, fats, liquid lecithin, cocoa butter (if used), and honey (if used) in the top of a double boiler over simmering water. Watch that the mixture gets only warm enough to melt the contents. Beeswax should be gratd for easiest melting. Make sure all is blended well and then remove from heat. Allow to cool about a minute. To this add the vitamin E if it is used. Make sure all is well combined.
Step Two In a mixer bowl or blender, add the water, glycerin and herb extract (if using), the tincture of Benzoin or grapefruit seed extract, and a few drops of essential oil if desired.
Step Three While blender or mixer is operating, slowly drizzle the warm melted oils and waxes into the water mixture. It will become thick. The longer you blend, the fluffier it will become. It will appear to be a little ‘loose’ at this point, but will continue to harden as it comes to room temperature. Pour into a suitable jar and allow to sit on the counter for 20 to 30 minutes, then cap and store in the refrigerator.
Lightweight Face & Body Cream
1/3 cup coconut oil
1/8 cup sweet almond oil
1/8 cup vegetable glycerin
2/3 cup rosewater (or sterile water) 1 tbsp liquid lecithin
1/4 oz. grated beeswax
9 drops tincture of benzoin
Follow directions as given in Procedure above. Shelf life is about one month.
Aloe Moisturizing Hand Cream
This cream is designed for work-worn hands in need of soothing repair
1/4 cup rosewater
12 drops herbal extract (if desired)
1 tbsp aloe gel
1/8 cup sweet almond oil
1/2 tbsp peanut oil
1 tsp cocoa butter 1/2 tbsp olive oil
1/4 tsp anhydrous lanolin
1/2 tbsp liquid lecithin
1/8 oz. grated beeswax
400 I.U. vitamin E
6 drops tincture of Benzoin
Melt waxes, oils, cocoa butter, lanolin and lecithin and allow to cool a bit as per procedure (above). Place aloe gel in blender and whip for a bit. Add rosewater to aloe and blend. Stir tincture of benzoin (or grapeseed extract, if desired) and vitamin E into the warm oils. With blender running, slowly drizzle the oils into the aloe-water mix. Put up into suitable containers and store in refrigerator. Shelf life is about one month.
Hand Lotion
1/4 cup coconut oil
1/3 cup sweeet almond oil
3 oz. vegetable glycerin 1/2 tbsp liquid lecithin
1/8 oz grated beeswax
8 drops tincture of benzoin
Melt wax and oils in top of double boiler. Place glycerin in bottom of bowl or blender. Turn on machine and begin to drizzle the oil mix into the glycerin per procedure (above).
MY FAVORITE FACE and HAND CREAM
Over the years I’ve refined this recipe a number of times, but haven’t changed it in the last five years. It works well. I make a batch up every 3 to 4 weeks depending on how fast I go through it. Remember to use boiled (sterile) water and sterilize your jar and cap.
1/4 cup olive oil
1 tbsp coconut oil
a walnut-sized piece of cocoa butter
1/2 tbsp liquid lecithin
1/8 oz bees wax
____________________________________________
1200 IU vitamin E
____________________________________________
1/3 cup boiled water
1/2 tbsp vegetable glycerin
Combine oils, fats, and waxes in top of double boiler. Melt over hot water. Remove from heat and add vitamin E. Combine 1/3 cup boiled water with vegetable glycerin. Drizzle melted oils and fats into water/glycerin mixture while your beater/blender/mixer is working. See Procedure for making cream above.
Rich Face and Hand Cream
For anyone old enough to need a cream that feeds the skin and holds in whatever moisture is available, apply this cream while the face is still damp after cleaning. Yogurt is also useful for cleansing the face. Follow with your usual make-up. Homemade preparations are not as quickly absorbed into the skin as the commercial varieties. This is something to be aware of and expect, but the results are worth the extra moment or two.
If you are not ready to make an extract, but would like to include herbs, simply replace the rosewater with herbal tea made from 1 tbsp of the ground herbs to 1 cup of distilled (or boiled) water. Use the same herbs listed in the Herbal Extract Recipe. Combine the herbs as listed, then powder enough in a coffee mill to make up 1 tbsp. Place in a bowl and pour 1 cup of water just off the boil over the herbs and allow to steep for 10 minutes, covered. Strain through a coffee filter and measure out the 1/4 cup of herb tea to replace the rosewater.
NOTE: If using the herb tea in place of the rosewater, you will not need to use the extract. You can also substitute the rosewater with distilled water to which 3 drops of essential oil of rose or lavender is added.
1/4 cup rosewater
12 drops herbal extract
1/2 tbsp vegetable glycerin
1/8 cup sweet almond oil
1/2 tbsp coconut oil
1/2 tbsp peanut oil 1/4 tsp anhydrous lanolin
1/2 tbsp liquid lecithin
1 tsp cocoa butter (5 grams)
1/8 oz. grated beeswax
400 I.U. vitamin E
.
Add glycerin and extract (if used) to rosewater and blend. While blender is running, drizzle in the combined melted waxes and oils to which the vitamin E has been added (see procedure above). When well blended, transfer to a suitable container. Cover and refrigerate. Shelf life is about one month unless tincture of benzoin or grapefruit seed extract is used.
An easy variation (and richer for aged and thirsty skin) is to make it without the herbal tea or extract. Simply combine 1/3 cup sterile (boiled) water and 1/2 tbsp vegetable glycerin. Melt the oils, waxes and butters and proceed as per instructions. Use the following ingredients (makes a smaller batch which will last about 3 weeks to 1 month in the refrigerator): 1/4 cup olive oil, 1/2 tbsp coconut oil, 1/2 tbsp cocoa butter, 1/2 tbsp lecithin, 1/8 oz beeswax, 1200 IU Vitamin E.
Gels
Petroleum jelly has such a wealth of uses that it is nice to know how to prepare your own non-petroleum substitute. If you check, you will discover that many over-the-counter salves, oinments, liniments and cosmetics have petroleum jelly as a base.
Non-Petroleum Jelly
A softer or firmer gel can be made by changing the amount of beeswax used. Try the recipe as written, then decide if it suits or if you would like to change the next batch to a different consistency. For a softer gel, use 1 oz. of beeswax. For a firmer gel, use 1½ oz. of beeswax. For a very soft gel - more like an ointment in consistency - use 1/2 oz of beeswax.
Combine 1¼ oz. grated beeswax and 3/4 cup sweet almond oil (or olive oil) in the top of a double boiler. With water in the lower pan at a simmer, thoroughly melt ingredients together. Remove from heat and pour into suitable container(s). This recipe will fill two 3½ to 4 oz. containers. This allows one jar to be used ‘as is’ and the other to be used as a base for products you wish to make.
Lip Gloss
This is a good way to use up those colors of lipstick you aren’t very fond of. It is also possible to create new colors by mixing small amounts of differing colors. Keep a record of what you use and how much in case it turns out to be a really good color. You can control the hardness of the product by using less or more beeswax according to preference. If it doesn’t turn out quite right, simply toss the experiment back into the top of the double boiler and melt it down again, then add a little more of whatever you need.
1 Tbsp non-petroleum jelly
lipstick the size of a small pea
1/2 tsp grated beeswax
In the top of a double boiler, over barely simmering water, melt beeswax and jelly together till both are well combined. Add the piece of lipstick. Continue to add small amounts (if necessary) until the desired color is reached. Pour into a small lip balm tub or tube and allow to set up (see resources for obtaining hard-to-find herbalware). You can also improve the healing quality of this by adding the contents of one 400 IU capsule of vitamin E.
Even Easier Lip Gloss
Follow directions as for Lip Gloss (above) and combine:
1/2 tbsp olive oil
1/2 tbsp sweet almond oil
pea-size piece of lipstick color
1 tsp grated beeswax
200 I.U. vitamin E
NOTE: The difference between these two products is a matter of consistency and which one you prefer.
©1997 Ernestina Parziale CH
http://earthnotes.tripod.com/cosmetics.htm#resources
The simplest way to ease into cosmetic herb use is to first learn how to prepare an herbal bath. Iron-close tea bags are available in an extra-large size especially for this. They also make excellent sachet containers.
The Herbal Bath
An herbal bath can be a simple luxury or a prescription for aching joints. At other times it is a “bone-tired, dog-day” necessity for body and soul. There are two ways to use herbs in the bath.
1. Herbs are combined and ground in a blender, or else with a mortar and pestle, then placed in a muslin bag. When using oatmeal or skim milk powder in a bath recipe, a muslin bag, or large tea bag, is used. Grind your dried herbs and oatmeal as finely as possible using the blender or coffee mill. Fill the bag, then place in the tub or hang from the spout where the water can run through it as the tub fills.
2. An infusion or decoction of herbs is prepared, then strained (or has been prepared using a tea bag) and added to the bath water.
Infusion
A strong tea is made by steeping the herbs for 10 minutes. Do this by pouring boiling water over the herbs which are in a container of stainless steel, enamel, crockery or glass. Never use aluminum as it reacts with some plant materials. Cover while steeping to keep the essential properties of the plant material from escaping in the steam. A cover can be a dish or other suitable item.
Decoction
Used to extract the properties from harder plant materials such as roots and seeds. Gently simmer in recommended amount of water for 15 to 20 minutes, covered, until the desired potency is reached.
The infusion or decoction is added when the tub is filled, then swished about in the water.
SAFETY NOTE
To avoid serious injury, always transport your hot infusion or decoction to the tub in a covered container.
Taking a Bath
I realize this heading sounds presumptuous. After all - there isn’t much to know about taking a bath. However, the purpose of a bath is to soothe, relax, rejuvenate, cleanse and especially feed your skin. Your skin is the largest organ you possess and should be treated accordingly. It’s your first line of defense in fending off whatever the world has to throw at you. Too often the skin is actually robbed of its integrity by an overzealous soak.
A bath should not exceed twenty minutes in length
That is the optimum period of time for experiencing the beneficial effects of a bath. After that, the process begins to reverse itself and becomes a ‘drain’ on the body, if you’ll pardon the pun.
Whether a muslin bag or an infusion is used, ten minutes of soaking is all you get before showing some movement (wiggle your fingers and toes to get the blood moving). If using the muslin bag, then try lifting one of those fully relaxed, leaden arms out of the water to locate it. Rub the herb-filled bag over your skin to take full advantage of their properties.
At this mid-point of the bath, you should have at hand 1 tbsp of olive oil, almond oil or other fine oil to which 1 to 2 drops of your favorite fragrance of essential oil has been added. Add this scented oil to the bathwater (the hard part is now over and you can relax again).
Soak for 10 minutes more. As you leave the water the oil will lightly cover your skin. This oil follow-up is not necessary, but for dry or tired skin is naturally healing. If you do not need the oil treatment, add 2 or 3 drops of fragrance oil to your bathwater for the sheer luxury of it.
The reasoning behind the time limit is that it requires twenty minutes for water to be absorbed by the skin. The oil-follow-up seals the moisture into the skin and helps keep it there. Oil used at the beginning of a bath actually prevents the skin from absorbing the much needed moisture. Staying longer in the water begins to drain the system rather than replenish it.
During the summer and fall months, harvest and dry the herbs you desire for bathing.
In preparing combinations do not worry about exact measurements. Also, if you do not have a particular herb on hand, look in your cupboard for another with similar properties or do without that particular herb. You wil benefit from the others in any event.
Following is a list of the most common herbs to keep on hand.
Bay leaves can be found on the spice rack of the local market. Anything you cannot collect yourself is available at bulk herb outlets (see Resources).
Remember to consider skin type when choosing formulations. Use astringent herbs for oily skin and soothing, emollient herbs for dry skin.
Properties Guide to Herbs
Aches & Pains (1)
Astringent (2)
Cooling (3)
Fragrant (4) Soothing (5)
Stimulating (6)
Tonic (7)
.
Bath Herbs
Basil (6)
Bay leaves (1-2-4-6)
Beebalm leaves (5)
Blackberry leaves (7)
Burdock root (1)
Calendula flowers (5-6)
Catnip leaves (5)
Chamomile flowers (5-6)
Chervil leaves (3)
Comfrey leaves/root (2-5-7) Dandelion leaves (7)
Elderberry flowers (5)
Evening primrose flowers (5)
Fennel leaves/seeds (6)
Hyssop leaves/flowers (5)
Marjoram (6)
Marjoram, Sweet (4-6)
Mints (3-4-6)
Mugwort leaves (1-7)
Mullein leaves/flowers (1-5) Nettle leaves (6-7)
Orange peel (4-7)
Oregano (1-6)
Raspberry leaves (2-7)
Rose petals (2-4-5)
Rosemary leaves/flowers (2-4-5)
Sage (1-6)
Savory (6)
Southernwood (4)
Strawberry leaves (1-2) Lady’s Mantle (2-6)
Lavender flowers (4-6)
Lemon Balm (5)
Tansy flowers (5)
Thyme (6)
Valerian root (5)
Violet leaves/flowers (5)
Yarrow flowers (2)
.
.
Generally Speaking
The following recipes are a starting-off point to familiarize yourslf with the process. The serendipitous thing about herbs is that we develop affinities for certain ones to suit our own individual natures. You should feel free to add or subtract those ones you choose as only you can fully know what effect you are trying to achieve. If you feel stressed out and one particular herb or fragrance always lifts you up and makes your troubles disappear, then go with your instincts and add it to your bath. Many healing recipes have been developed in the same manner.
In the beginning keep it very simple.
As you use the herbs, one by one, learn about each of them from whatever resources are available to you. Don’t overlook your public library. Even the poorest of them generally have a good selection of books on herbs.
It is best to store herbs in as much of a whole state as possible since they retain their properties longer in this manner.
Powdered herbs usually have a shelf life of short duration when compared to a stored, whole leaf which will maintain its vitality at least three times as long, or approximately one year.
When using the herbs, release their properties at that time by crushing, chopping or running them through the blender or a coffee mill depending on their nature. Most dried leaves will crumble nicely right in your fingers. There are some types of leaves though which tend to be leathery and require something a bit more forceful like a blender of coffee mill. Roots require a coffee mill. A mini food processor is a handy countertop appliance for working with herbs and is especially good at making powder out of oatmeal. With a little more elbow grease, a mortar and pestle can be employed in the traditional manner of bruising and breaking the dried materials. The easiest hand method I have ever devised occurred one evening when I was long on exhaustion and short on patience. Quite simply, it is a wooden bowl and a pizza cutter. It worked quickly and produced lovely cut flakes of herb for my muslin bath bag.
Tools
* Blender or mini food processor
* Coffee mill for harder materials
* Mortar & Pestle (traditional)
* Wooden bowl and pizza cutter
* Large tea ball or fine mesh strainer or coffee filter for infusions
* Muslin bath bag or large iron-close teabag
* Favorite Essential Oil
* Small container for holding oil which will sit on the side of the tub
When you are faced with deciding which variety of herb to use (such as - which mint?), let your nose and senses guide you. Open the bottle and sniff. If it pleases your senses and seems to blend with your mood, then use it. Do not forget the essential oil. The fragrance should be compatible with the general fragrance of the herbs being used.
A note about parts:
Beginners are often baffled by the term “parts” which is seen in herbal literature and in old herbals in particular. Whether you are using something non-specific such as a teacup or jelly jar to measure, or, a specific 1-cup measuring container, then this (whatever volume the container holds) is your “one part”. Everything else is measured from there. A half part would be your container being half full and a quarter part would be one-fourth full.
Bath Recipes
Tonic Bath
2 tbsp comfrey leaves
2 tbsp blackberry or raspberry lf
1 tbsp lavender 2 tbsp violet leaf
2 tbsp oatmeal, powdered
.
Prepare herbs and oatmeal. Combine in a muslin bag or tea bag. Place under water spout while filling tub, then add to bath water.
Oily Skin Bath #1
3 tbsp rosemary
3 tbsp chamomile 3 tbsp strawberry leaf
1 tbsp oatmeal, powdered
1 tbsp powdered almond nuts can be substituted for the oatmeal. Prepare, combine, and place in muslin bag or large tea bag. Place under water spout while tub is filling, then add to bath water.
Oily Skin Bath #2
2 tbsp lovage leaves or root
2 tbsp yarrow flowers
2 tbsp chamomile
Make infusion using 1 quart of water and add to bath.
Irritated Skin Bath #1
2 tbsp chamomile
2 tbsp comfrey leaf
1 tbsp skim milk powder 2 tbsp elder flowers
2 tbsp calendula petals
.
Milk may be omitted from this recipe and an infusion made of the herbs only. Prepare, combine and place in muslin bag or large tea bag. Place under water spout while tub is filling, then add to bath water.
Irritated Skin Bath #2
2 tbsp dandelion leaves
2 tbsp lady’s mantle 2 tbsp elecampane root
2 tbsp calendula petals
Make infusion using 1 quart of water and add to bath.
Irritated Skin Bath #3
1 tbsp each of - mint, yarrow flowers, chamomile, elder flowers, rosemary, lovage leaves or root
Make infusion using 1 quart of water and add to bath.
Rejuvenating Baths
Make an infusion of any of the following combinations.
#1
2 tbsp each of: calendula petals, lavender, sweet marjoram, mint of your choice (or rosemary)
#2
2 tbsp each of: rosemary, mint, chamomile
1 tsp of sage (or savory or thyme)
#3
3 tbsp each of: chamomile flowers and mugwort leaves
#4
2 tbsp each of: sage, strawberry leaf, mint
#5
2 tbsp each of: sage, mugwort leaves, lavender
Aching Body Baths
Make an infusion of any of the following combinations and add to bath water.
#1
2 tbsp each of: grated burdock root, mugwort leaves, comfrey leaves
2 tsps sage
#2
2 tbsp each of: bay leaves, strawberry leaf, mugwort
Relaxing-Calming Baths
Make an infusion using any one of the following combinations and add to bath water.
#1
2 tbsp each of: catnip, chamomile, comfrey, evening primrose flowers
1/2 tbsp bay leaves
#2
2 tbsp each of: hyssop, lemon balm, mullein leaf or flower, catnip
#3
2 tbsp each of: rose petals, tansy flower, violet leaf, valerian root
#4
3 tbsp each of: sweet marjoram, violet leaf, valerian root
#5
2 tbsp each of: valerian root, lemon balm, sweet marjoram, hops
Cooling Bath
Make an infusion using 1 quart of water and 3 tbsp each of chervil (or parsley), lovage leaves or root, and mint. Add to bath water.
Pamper Baths
Make an infusion using any one of the following combinations and add to bath water.
#1
3 tbsp each of: beebalm leaves, lavender, orangemint
1 tsp orange peel
#2
3 tbsp each of: rose petals, lavender, sweet marjoram
#3
3 tbsp each of: rosemary, sweeet marjoram, calendula petals
1 tsp southernwood
Olde Tyme Luxury Bath
Mix this combination and keep in a pretty jar where it can be seen and appreciated. Use one-half cup of the mix per 1 quart of water to make infusion and add to bath.
Combine equal parts of: Rose petals, rose scented geranium leaves, lavender, sweet marjoram, plus 1/2 part of orangemint (or lavender mint)
Wrinkle and Skin Softening Bath
Make an infusion using 1 quart of water and 3 tbsp each of fennel seeds or leaves, rose petals and elder flowers.
Resources
for Herbs, Essential Oils, Tools, Accessories and Hard-to-find Herbalware
Liberty Natural Products
Frontier Herb
Lavender Lane
Mountain Rose Herbs
Penn Herb Company
©1997 by Ernestina Parziale, CH
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