Replies

Re: herb sorbets
Posted by: “Neal”

I have made a number of different herb sorbets. Two of my
favorites are strawberry-lavender and rosemary-grapefruit.

There are several methods you can use. The hardest is to
use an ice cream maker, following the manufacturer’s
directions. The next method is to make your base and put
it in the freezer. Every so often, stir mixture to help it
freeze more smoothly. The easiest method is to freeze most
of the mixture, reserving some of it in liquid form. When
the frozen portion is solid, cut it into chunks and put
them in your food processor with a bit of the liquid
portion. Process until smooth, adding more liquid if
necessary.

The second method of freezing and stirring will yield a
sorbet could be called a granita. There are 70 recipes for
granitas and 167 recipes for sorbets at www.epicurious.com.
You could add an herb to most of the ones that don’t have
an herb already.

Here’s one for a granny smith, ginger, and basil granita:

http://tinyurl.com/m68jyz

Neal O’B.
Raleigh, N.C.
http://herbsociety.tripod.com

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5a. Re: herb sorbet, part 2
Posted by: “Neal”

For a small batch of sorbet, Donvier makes a small ice cream
maker. I see the 1-quart one for sale at Amazon.com, but
there are also smaller versions available. It’s a simple
container that you freeze in the freezer overnight. When you
are ready to make the ice cream, you pour the chilled liquid
into the maker and use the handle to stir the liquid every
two to three minutes until the mixture has hardened. It’s
really simple to use.

I bought mine at a yardsale. The Donvier ice cream makers
were a fad back in the ‘80s. You may also be able to find
a cheap one at a thrift store or on eBay.

Our newspaper had an article about gourmet popsicles this
week. It had a good tip about tasting for sweetness, and
knowing that when frozen the mixture will not taste as
sweet as it does when liquid.

http://tinyurl.com/lvdvph

There are links from the article to four recipes for the
popsicles—and you could adapt them by adding herbs as
desired. Lemon and mint, grape with thyme, mango with
lemon verbena, etc.

Neal O’B.
Raleigh, N.C.
http://herbsociety.tripod.com

________________________________________________________________________

May our roots always run deep and may our branches keep stretching to the sun

Yahoo! Groups Links

To visit group on the web, go to:
http://groups.yahoo.com/group/AnHerbGarden/

http://dabneyherbs.com/

Let’s begin with a little levity

A lonely man decided to get a pet, so he went to the pet shop and told the owner he wanted something really unusual. After looking around, he decided to get a centipede. The centipede had his own little house, so the man put it on his table. He thought he should get to know the pet better, so he leaned over the little house and asked, ”do you want to go out with me to get some dinner?”

There was no answer, but a slight stir came from the box. After waiting a minute, he again asked “do you want to go out to dinner?” Still no answer. Becoming impatient, he shouted “Do you want to go out to dinner?”

A little voice came from the box-“I heard you the first time, I’m putting on my shoes”.

A bit more about centipedes, even if you don’t want to keep one as a pet!
House centipedes Scutigera coleoptrata are natives of the Mediterranean region. They are pale brown with 15 pairs of slender legs. The delicate dark striped legs are very fragile and fall off easily but they run very fast.
Centipedes can be found in almost every part of the world. They like to live indoors, and are beneficial to have around as they eat bad bugs such as bedbugs, termites, cockroaches, silverfish and ants.
For more interesting and entertaining information check out “http://www.math.umdedu/~schris/scutigera.shtml";

Body building?

It’s not just blondes! Researchers at the University of Michigan have found that that when a woman is self-conscious she has less mental energy for solving complex problems!

Forty men and forty women were recruited for what they were told was a test of consumer behavior. One by one they were put into a private dressing room with a full-length mirror. Each was asked to try on either a swim-suit or a sweater. They were asked to evaluate it, wait 15 minutes and see if they liked it more or less. While waiting they were asked to answer 20 math questions for another experiment.

It was found that women wearing the swim-suits had significantly lower math scores than those wearing the sweaters.

The men actually did better when wearing the swim-suits.

[Not all of the hints have been copied.....]

http://dabneyherbs.com/

Fat busters-Health Builders

CLA, a fatty acid that helps the body build muscle and keep dietary fat from entering cells may also help clear the airways of those with asthma. It clears up inflammation in the body and may help guard against polluted air.
Chromium increases the number of insulin receptors to help utilize blood sugar more effectively.
Alpha-amylase, extracted from kidney beans, an enzyme that breaks down starch in the intestines.
MCT’s move directly to the liver and are turned into fuel (energy)
Andrographis lowers fever and enhanced immunity. Sold under the name of Kold Kare Used in ayurvedic, Chinese and Indian medicine.
Pecans, walnuts and almonds lower bad cholesterol and raise good. Eat a handful every day.
Almonds may improve memory.
Cocoa beans contain natural antioxidants that help limit plaque deposits in the brain and heart. Nitric acid helps relax blood vessels and promotes better blood flow.
The omega-3 found in fish may help prevent depression, and treat other mood disorders.
Too little iron may lead to severe hair loss. Before taking extra iron have a blood test.
If you continually have an annoying cough, you might have too little iron in your blood.
People who have hiccups for 48 hours or more, have trouble swallowing or are losing weight should be checked for esophageal cancer.

Hey-hay

If you use hay for mulch, you should be sure of two things.
that the hay was cut before it went to seed.
that no herbicides were used to eliminate broad leaf weeds
Fields sprayed 15 days before the hay was cut depressed growth of many ornamental flowers
Many fields are sprayed with Grazon, a combination of 2, 4-d and Picloram, which is not rated for foods for human consumption. It lasts in the soil, hay and manure of animals that eat the treated plants.

Use it over & over

Bellan International is making biodegradable pots of fibrous waste from renewable and sustainable crops such as bamboo and coconut fiber, straw and rice husks. They contain no wood or petroleum. They are pressed into shape using a natural latex adhesive. Outside they will last a year, and inside up to 3 years. They come in various colors and sizes. They leave nothing to throw away.Earth friendly fertilizer & mulch

A 100% biodegradable mulch containing 5-5-5 formulation of phosphorus, potassium and nitrogen is now available. It’s great for shrubs, vegetables and flowers; keeping down weeds while providing a slow release of nutrients. Unobtrusive, it will slowly biodegrade. Ask for more information about this new product at your garden center.

Use Pesticides with caution If you have insects that are eating your plants, your first step is to correctly identify them. If you have only a few, try hand picking them. A stout spray of water will get rid of many pests on sturdy plants. An infusion made of garlic, hot pepper and a teaspoon of soap sprayed on leaves in the cool of the evening will discourage chewing bugs.. (Don’t use hot pepper spray when temperature gets over 80.)

Netting over vegetable plants will discourage borers (remove when plants start to flower so bees can pollinate). Try companion planting. Clean up garden debris so bugs don’t have a place to over winter. Watch under your mulch (a great hiding place for pill bugs.) Horticultural oil or commercial insecticidal soap applied at the right time is a good measure. Spray directly on aphids, whiteflies, leaf hoppers. To rid yourself of caterpillars, try Bacillus thuringiensis, known as Bt, Dipel or Thuricide.

If using pesticides, read and follow label directions. Make sure that the pesticide you plan to use is labeled for your plants.

Get rid of pests naturally

When your home is invaded by bugs and other unwanted critters, don’t use toxic poisons. Try these simple solutions.

Ants

Heat I cup of water and dissolve 1 /2 cup sugar and 1 cup borax in it. Stuff several wads of loosely crumpled toilet paper into several small jars. Put some of the borax water into each jar, punch several holes in the lids and place in areas where ants crawl.

Fleas

Grind together 1 /2 teaspoon dried eucalyptus leaves, 1 /2 teaspoon dried mint and 1 /2 teaspoon dried pennyroyal leaves. Stir into 1 /2 cup cornstarch and rub into dog’s fur.

Lay fennel under dog’s bedding.

Rats & Mice

Crush 2 vitamin D pills and blend with 2 teaspoons peanut butter or cheese.
The vitamin disrupts their metabolism.

Roaches

Put a saucer of beer blended with borax in areas where roaches crawl. Sweep up as many as you see. The borax will eventually kill the others.

Do you have a successful way to rid your house and year of pests? Please share it with the rest of us. Thanks-we’ll we looking forward to trying new ways to make summer more comfortable.

Just heard of a new product-a natural insecticide called SucraShield, advertised to kill many kinds of bugs including aphids, leafhoppers, adelgids, mites, soft scale and more. It’s sugar base smothers pests during application, then disintegrates insects outer coating causing shriveling and death by dehydration. Afterward the Sucrashield breaks down into natural components and disappears, leaving no residue. Compatible with eco-friendly gardening and accepted for use by producers of organic food. As with any insecticide, precautions should be followed when using this product. Follow label directions.

SPRING CLEANING THAT LASTS ALL SUMMER

Before putting away your winter clothes, wash or dry clean everything. Make bug repellent bags containing southernwood, cedar, patchouli, tansy, rosemary, pennyroyal, lemongrass and other mints. Place one or more in boxes and closets. Before putting your summer duds into the drawers, vacuum the drawers and add the following spray:

In a glass measuring cup, pour in
1-ounce isopropyl alcohol,
3 ounces of distilled water,
1-ounce camphor,
1/2-ounce lavender,
1/4-ounce sandalwood,
1/2 ounce pine,
balsam or spruce essential oil.

Pour into a spray bottle, shake and spray inside drawer.
(Be sure not to spray on finished wood-the spray may remove the finish). When dry, put in summer clothes- they’ll smell sweet when you need to grab them out on that first hot day!

To tame smelly shoes:
Mix 3 cups clean clay kitty litter with 1/2 cup baking soda,
1/2 cup chopped calamus root,
1 teaspoon lemon essential oil,
1 teaspoon lavender oil,
1 teaspoon tea tree (kills fungus).
Stir to mix and put into a clean glass jar. Cover and shake every day for a week.
Then put 3 tablespoons of mix into old socks or small muslin bags. Keep them in shoes you’re not wearing.
If you are troubled with mold and mildew in closets, keep a small light bulb burning, making sure it doesn’t touch anything. A small fan to stir the air will help also.

HAVE YOUR HERBS AND FLOWERS TOO!

While many herbs are grown for the flavor they add to food, herbs can also add beauty to the landscape with their flowers. Most herbs are easy to grow and will do well in less than ideal conditions. For the best taste, herbs shouldn’t flower if you plan on using them for seasoning. I like to plant some extra herbs just for their beauty in the landscape. Most don’t take up much room, so are ideal for small areas. Roses and lavenders will come to mind immediately. Sages-clary, pineapple-even garden sage, hyssop, mallows, sweet cicely, dill, fennel, scented geraniums, mints, borage, oregano, salad burnet, catnip, chives, garlic chives, cornflowers, feverfew, chamomile and monarda can all do double duty. Chamomile, also known as the plant’s physician, can be planted among your other herbs and vegetables. It will encourage healthy growth.

After you’ve been digging and planting, give your nails a treat. Fill a basin with warm water and a squirt of liquid soap. Soak hands for several minutes, and then use a nail brush to clean away the last bits of dirt. Rinse with tepid water, dry well and massage the following oil around and under your nails. Let it soak in, and apply your favorite lotion generously to your hands.

Cuticle and Nail Massage Oil
2 teaspoons grapeseed or other base oil
3 drops geranium essential oil
2 drops patchouli essential oil
1 drop frankincense oil
If you have a nail fungus, or use artificial nails frequently, add 2 drops tea tree oil.
Shake and store in a small bottle.
Always label everything you make!

How To KEEP CUT FLOWERS AND HERBS LOOKING FRESH LONGER!
Wouldn’t you like to enjoy your bouquets longer? Experiments using clear carbonated beverages have proved successful in preserving the fresh appearance of fresh cuts. You can even use the carbonated drinks to keep herbs fresh for use in food! To make the solution, use 1/3 beverage to 2/3 water. Do not use diet drinks or dark colas, they don’t work as well.

http://dabneyherbs.com/recipes.htm

Cooking with Herbs
Most of these recipes serve two.
Dabney Herbs home page

TASTY HERB SEASONING
Blend together 1 tablespoon each (crushed)-dried basil, tarragon, sweet marjoram, rosemary (store in covered container)

TOMATO-ZUCCHINI SOUP
1 tablespoon butter, 1 small onion, chopped

1 cup fresh zucchini, coarsely chopped, 1 cup tomatoes, peeled & seeded

1 clove garlic-crushed, 1cup chicken stock

1 teaspoon sugar, grated zest of 1 lemon

1 tablespoon herb seasoning

Melt butter in a medium sized skillet. Sauté onion and zucchini until onion is transparent. Transfer to 4 quart sauce pan. Add tomatoes, stock, garlic, sugar, lemon zest and herb seasoning. Stir to blend and simmer covered for 30 minutes, stirring occasionally. Leftovers can be stored in covered container in refrigerator. Will keep for several days. A tablespoon or two of cooked rice makes a tasty addition to the soup.

ROASTED FRESH HOT PEPPERS
Heat broiler, cover broiler pan with foil. Put peppers in a single layer on foil and place 3” from heat. Roast, turning as needed until skin is charred, but inside is still crisp. Transfer to a brown paper bag, turn down top and let stand till cool enough to handle. Rub and scrape until skin is removed. Cut peppers - remove seeds and pith. (wear rubber gloves and keep hands away from face. When finished, wash gloves in a grease removing detergent and dry.) Use the peppers for salsa, sauces, omelets, casseroles, etc.
This same method may be used to remove skin from fresh sweet peppers.

APPLE AND CILANTRO SLAW
In food processor chop medium fine enough cabbage to make 2 cups and put into bowl. Process 1 carrot and add to cabbage. Core and dice 1 small apple, place in bowl with 1/4 cup raisins, 1/4 teaspoon ground ginger. Stir 1/2 teaspoon dried cilantro into 1 tablespoon of mayonnaise and 1/4 cup orange juice and mix into slaw.

Optional toppings-roasted diced hot pepper, sunflower seeds or whole celery seeds. Serves 4

BLACK BEAN SALSA
Quick and easy-no cooking!

3 cups cooked or canned black beans, drained

2 large tomatoes, peeled and chopped

1 tablespoon fresh chopped cilantro

1/2 cup chopped onion

1/4 cup each red and green sweet pepper

1 seeded chili pepper

Blend together 3 tablespoons lime juice, 1 tablespoon wine vinegar, 1 tablespoon olive oil with salt and pepper to taste. Combine with salsa, place in large covered bowl and chill. Serve with guacamole and corn chips.

GREEK WINE CRACKERS
1/2 cup port wine or sherry, 2 cups flour, 1 tablespoon crushed cumin seeds

1 tablespoon crushed fennel seeds, 12 oz goat cheese, 4 oz ricotta cheese

6 tablespoons olive oil, 40 whole bay leaves

Place wine in saucepan and boil until reduced to 1/4 cup. Cool. Place in food processor -cheese, olive oil and wine. Sprinkle in flour and seeds. Use off/on to blend. Turn dough onto waxed paper. Make into a long roll about 2” around. Wrap and chill 6 hours or overnight. Line a heavy baking sheet with parchment paper. Lay bay leaves in rows 2” apart on sheet. Cut dough into 1/4” thick slices and lay one slice on each bay leaf. Bake in preheated oven 350F for 10-12 minutes or till crackers turn golden. Remove bay leaves and cool on racks. Lots of what’s good for you! Will keep well if wrapped and refrigerated.

ORANGE SPICE TEA CAKE
5 teasp orange spice tea, 2 eggs- room temperature

1/2 cup milk, 2-1/4 cup unbleached flour

1 stick unsalted butter- softened, 1 teasp baking powder

1 cup sour cream, 1 teasp soda

1 cup sugar, 2 Tbs. grated orange zest

Preheat oven to 350F, Grease and flour 4 X 9 loaf pan or tube pan

Heat milk in small pan till tiny bubbles start to appear- DO NOT BOIL

Remove from heat, add the tea, cover and steep aside till cool. Meanwhile cream the butter and sugar, add egg and sour cream. Strain the milk into the mix and add the orange zest. Blend in remaining ingredients and mix well. Spoon into pan and bake 40 min or until it tests done. Cool completely before slicing.

FRESH FRUIT SAUCE
Puree 1 cup fresh ripe fruit (strawberries, blueberries, peaches or mangos). Enhance with 2 tablespoons sweet liqueur such as kirsch, framboise, or honey. Use over custard, pound cake or ice cream.

STUFFED MUSHROOMS
Brush 4 oz fresh mushrooms clean. (use white, shiitake, portebello or combination). Remove stems and chop, along with 6 shallots or 4 scallions, 1/4 cup fresh parsley. Blend with 6 teaspoons cornbread stuffing mix, then add enough water to moisten. Set aside. Break up 2 ounces of sausage or tempeh sausage and brown in skillet, stirring till cooked. Drain and add to stuffing mix. Blend till well mixed. Coat an oven proof dish with low fat spray.Lay mushrooms upside down in pan and fill each cap with mix. Cover with foil and bake 20-25 minutes at 350. Remove cover and bake for 5 more minutes. Serve as appetizer or with meat as a side dish.

BAKED GARLIC SPREAD Delicious on bread or over vegetables (use in place of butter)
Cut off the bottom tips of one or more garlic bulbs. place cut side up in a baking dish and cover. Bake in 325 oven for 45 minutes or till garlic is soft.

DILLY BEANS An appreciated gift, or good to have on hand for entertaining
Clean and trim ends from 2 pounds young, tender green beans. Pack long ways into sterilized pint canning jars. Leave a little room in center of each jar for 1/2 cayenne pepper, 1 garlic clove a whole dill seed head, 3 1” long pieces of the fresh dill weed and a 2” long piece of lemon balm. Combine 2 1/2 cups water, 2 1/2 cups white vinegar 1/2 cup coarse salt and bring to boil. Pour over beans in jars to cover. Seal and process 10 minutes. Keep several weeks before serving. Drain and rinse before serving if too salty.

SMOKED FRESH SALMON
Heat smoker to proper cooking temperature. Mix together 1/2 cup each fresh dill weed, marjoram, fennel with grated rind of a whole lemon and 1 whole orange. Clean a whole salmon and stuff with with herb mixture. Place in smoker and cook till done. (If you’re in a hurry, you can start the cooking in a 350 oven for 15 minutes before putting it to the smoker). Fish is ready to serve when flesh flakes easily when picked with fork. Leftovers (if any) may be wrapped in foil and frozen.

LEMON SUGAR
Chop 1/2 cup fresh lemon balm leaves and blend into 1 cup super fine granulated sugar. Store in a closed glass jar, shaking every day for a week. Pour the sugar through a strainer to remove chopped leaves before using. Other herbs may be used in place of the lemon balm - be creative! Will keep indefinitely if kept cool and dry.

STEVIA SWEETENER
Stevia may be used in place of sugar in many recipes. It is up to 300 times sweeter than sugar and can be used by diabetics (no exchange). Add 1 tablespoon ground stevia to 2 cups water in saucepan and bring to a boil. Turn off heat.When cool strain through coffee filter into a clean glass jar. Only a few drops are needed to sweeten tea or other beverages.

CASHEW CHICKEN
Cube coarsely 2 cups chicken, a small carrot and a stalk of celery. Heat a wok or skillet hot and pour in 1 teaspoon peanut oil. Cook and stir vegetables till tender crisp and chicken is done. Mix 1 teaspoon grated ginger, 1 teaspoon soy sauce, 1 tablespoon sherry with 1/4 teaspoon cornstarch and 1/4 teaspoon brown sugar. Stir into vegetables and add the cubed chicken and a 1 inch piece of fresh rosemary. Cover and cook till sauce has thickened. Sprinkle on 2 teaspoons broken cashews and enjoy.

http://dabneyherbs.com/potpouri.htm

Make Your Own Potpourri
In 4 easy steps

STEP 1
Collect flowers such as mint blossoms, hydrangeas, roses, rudebeckia, Queen’s Anne’s Lace, and other available blossoms. Be adventurous! Try drying any leaf or bloom that you think might make a good potpourri ingredient. Place blooms on a screen, or a tray covered with paper towels. Keep them in a warm airy place (attics are too hot!). If drying on a tray, turn the blooms every day. Flowers may also be hung upside down in small bunches. When they are thoroughly dry, store in closed containers away from light. If you don’t like the way it dries, just pitch it out and try something else! Remember, looks are more important than smell for your flowers; later you can add whatever fragrance you like using essential oils.

Helpful hints:
Flowers and leaves are dry when they feel slightly brittle. Check frequently! If over dried, they will lose all their oil and crumble too easily.

Store each kind of dried material in separate containers. Glass jars with tight lids are a good choice. Check the jars after two or three days. If any moisture is visible, remove the lid and dry more.

Continue drying flowers all summer; by fall you will have enough to make potpourri for yourself and all your friends.

When it is time to make the potpourri, you will need to decide on a fixative as well as which oils you will use to make a great smelling potpourri. Some good fixatives are orris root, calamus root, oakmoss and tonka bean. Whole or crushed spices like allspice, cinnamon sticks and cloves may also be added.

STEP 2
The material you have gathered may not have enough fragrance on it’s own, or you may want a different scent. By blending different oils with the plant material you can have just about any fragrance you desire. Always use top quality oils and other ingredients. Your potpourri will not only smell better, but will hold its scent much longer. Some good scent choices are floral, citrus, herbal or spicy. If some of your flowers are very fragrant, then you will probably want to use their fragrance for your basic scent. If your ingredients are showy but with little odor, you can choose almost any scent. Just be sure that the look and smell of the potpourri go together. If you haven’t had much experience blending oils, it would be wise to only use three. Choose your dominant scent, and pick one or two other oils for accents. Test to see if you like the mixture. Take a cotton ball and place it in a small glass jar which has a tight fitting lid. Put 4 drops of your dominant oil, and add two drops of the first accent oil, and one drop of the second accent oil. For instance: Four drops rose geranium oil, 2 drops lemon, 1 drop patchouli oil. Close jar for 24 hours. Then open the jar, let it breathe, then sniff. Don’t stick your nose into the jar-hold it about 6 inches away. If you don’t like the mix, either add more oil or start over with another blend.

STEP 3
When you are happy with your fragrance you are ready to make the potpourri. Always measure and write down the amounts of plant material and oils you use. Keep a notebook to remind yourself of your successes (and failures) for future reference. For each quart of leaves and petals you will need at least 2 tablespoons of chopped (not powdered) orris root, calamus root, or other fixative. (A note about powdered fixatives: They are properly used for sachets. In potpourri made to be displayed, the powder detracts from the looks and will not hold the scent as well as chopped fixatives.) Place the chopped root into a large glass container that has a tight fitting lid. Choose the oil(s) you want to use For a floral scent some good choices are rose, lavender, violet, lilac, honeysuckle, bergamot or ylang ylang. For a spicier fragrance, try carnation. Put at least 12 drops of your dominant oil over the chopped root, 6 drops of the second accent oil and 3 drops of the third accent oil, then stir. Stir again and close the top. Let the mixture sit in a cool, dark place for several days. Open the jar: if you like the fragrance, add your leaves and petals, stirring carefully and thoroughly mix well. Replace top, and set in cool dark place for several weeks. Every few days, shake the container gently. After 4-6 weeks the potpourri should be ready to use.

STEP 4
Now you’re ready to reap the benefits of your endeavor. Put the potpourri into containers to give as gifts or keep for your own enjoyment. If you are not happy with the fragrance, crushed spices or more oil can be added. Oils which help blend scents are coconut fragrance, vanilla (vanilla oil is not the same as the vanilla extract used in cooking), tonka, sandalwood and lemon. Other ingredients which blend well with floral scents are dried peel of orange, tangerine, lemon or grapefruit, crushed seeds of fennel, or anise, crushed cloves, allspice, broken cinnamon sticks and bay leaves. Fixatives besides orris or calamus include clary sage leaves, oak moss, tonka beans and deertongue. Vetiver root is a good fixative for heavily-fragranced potpourri. Over the last few years, other fixatives have come into use such as ground corn cobs (called ground cellulose), or natural or dyed wood chips. Use as you would chopped orris. To get the most enjoyment from your potpourri, remember to stir it occasionally when you pass to release more fragrance into the air. When your potpourri begins to lose its fragrance you can add a few more drops of the original oil, or a new scent can be made by using a fresh fixative and different oils (your fragrance will last for many months if you used good quality oils in the proper amounts).

If you are using only one flower such as lavender or roses, you may still wish to add a few drops of the essential oil for a stronger, longer lasting scent. Dried leaves of lemon verbena will add a decorative touch and they smell great. Don’t be timid! It’s fun to experiment, and only you know what appeals to you most, so keep trying till you’re happy. Potpourri ingredients are limited only by what is available and your imagination!

The following are two of my favorite recipes. Give them a try!

Easy Summer’s Bounty Potpourri:
6 cups of mixed flowers you have dried over summer
Enough mint, scented geranium, rose leaves, lemon verbena or lemon balm leaves to make 2 cups
Place 4 heaping tablespoons of chopped orris root or chopped calamus root in a large glass container.
Add 8 drops rose geranium oil, 8 drops bergamot oil, 5 drops honeysuckle oil. Stir, close top and let mellow for a week.
Add the other ingredients, stir to blend, close container and let mellow for 4-6 more weeks, stirring occasionally.
If you would like a sweeter fragrance use a few drops of jasmine, rose or ylang ylang oil. Too bland for your taste? Add some crushed cinnamon sticks, crushed allspice or cloves, patchouli leaves or lavender flowers. To mellow, use dried sweet woodruff, cut vanilla bean, crushed tonka bean or cut vanilla grass.

Winter Wonderland Potpourri:
4 cups of mixed small evergreen cones, acorn tops and cedar chips
1 cup broken bay leaves
1 cup boxwood branches snipped into 1” lengths (or use bayberry leaves if available)
1/2 cup bayberry bark, 1 cup oakmoss, 1/2 cup broken star anise
If you have some dried red roses add 1/2 to 1 cup for more color
Place 3 tablespoons of chopped orris root or chopped calamus root in a glass container with 3 tbs. of frankincense tears. Add 7 drops bayberry oil, 10 drops cedar oil, and 10 drops balsam or spruce oil. Stir till blended and oils are distributed evenly. Add to the remaining ingredients, then stir and place in a closed container for 3-4 weeks.
This potpourri is very attractive in brandy snifters tied with red and gold ribbons. A note about powdered fixatives: They are properly used for sachets. In potpourri made to be displayed, the powder detracts from the looks and will not hold the scent as well as chopped fixatives.

http://www.edgehillherbfarm.com/newsletter.htm

Karen’s Edgehill Herbal Newsletter - SAMPLE ISSUE - Sign up today for your free subscription.

Edgehill Herb Farm News Vista Chocolate Festival/ Garden Village Report

I am thrilled to have completed the long and arduous task of combining all my email address books and uploading them to my new email list service, Constant Contact. Hopefully, now you will receive more than a biyearly Edgehill Herb Farm Newsletter! I hope you enjoy this maiden voyage with the new service. Send all compliments to my correct email address and send all complaints to any email address but my correct one.

CHOCOLATE HERBS & HERBS WITH CHOCOLATE

The inaugural Chocolate Festival and Garden Village in downtown Vista this past Memorial day weekend was a huge success! Even with short notice many of Edgehill Herb Farm Newsletter readers attended. Special thanks to cousin Cindi (better known as “Slenderella”) and Aunt Joanne for coming the farthest! I love you both so much, even if you only came for the chocolate! Here is some of the info I gave during my garden talk -

News flash! DARK chocolate in modest amounts is good for you! According to Steven Pratt, M.D. & Kathy Matthews in their book Super Foods Health Style (Copyright 2007 William Morrow, a Harper Collins Imprint)

“Dark chocolate is a new super food” - in a nutshell, the good news is: “Dark chocolate seems to contribute to lowering blood pressure, increasing blood flow, and ultimately contributing to a healthy heart.” The reason is the high amount of polyphenols (which are “Super Nutrients” that act as antioxidants, anti-inflammatories, antimutagens, antimicrobials, antivirals, and antifungals). They also report “It is a myth that chocolate is loaded with caffeine. While there is some caffeine in chocolate, it is not much. In a typical chocolate bar, the caffeine content ranges from 1 to 11 mg. An 8 oz. cup of coffee has about 137 mg. of caffeine.” The bad news, if it can be called bad news, is that the health benefits are limited to dark chocolate, and do not pertain to milk chocolate or white chocolate, and limited to no more than 100 calories per day. Still, Hallelujah!

The two major Chocolate herbs are -
1. Chocolate Mint, (Mentha x piperita, a form of Peppermint). Tip: plant this, and other mints, in containers to control mint’s invasive tendencies. Whether grown in containers or in the ground, grow in part sun to full sun, with ample water.

2. Chocolate Mint Scented Geranium, (Pelargonium x. tomentosum & giant oak). Scented Geranium is the 2007 Herb of the Year as designated by the International Herb Association, www.iherb.org. Grow this tender perennial in full sun, and give it room to spread. The brown splotches are dark in spring on new growth and then fade away in summer. Both of these herbs get their chocolate name from the dark brown/black color in their leaves and not from their flavor or fragrance. Still, the power of (suggestion) the name is so strong than many folks swear that these two herbs taste and smell like chocolate. If you happen to be one of those folks, I will not try to dissuade you.

Tips for using fresh mint with chocolate from the experts:

• Donna Frawley, Michigan - International Herb Association Board Member, recommends adding ½ cup chopped fresh Peppermint or Chocolate mint to your favorite brownie recipe, either box or from scratch.
• Lynn Alley, California – Author, “Picnic Time”, July 2007 Issue, Herb Companion Magazine, observes “Peppermint is the only mint with enough oomph to stand up to chocolate” and she adds a ½ cup of chopped fresh peppermint to her chocolate fudge recipe.
• Theresa Loe, California – Author, The Herbal Calendar, Tidemark Press, doesn’t shy away from using spearmint with chocolate and successfully adds 1 cup chopped fresh spearmint to her chocolate pudding recipe.

LAVENDER CHOCOLATE CHIP COOKIES or Why I was the most popular speaker

Layered Lavender Chocolate Gift in a Jar
Lavender Chocolate Chip Cookie Mix
1 Tablespoon ground lavender (take dried lavender blossoms and grind in a coffee grinder dedicated to spice grinding)
1/2 cup sugar
1/2 cup golden brown sugar, packed
1/2 cup mini, regular or dark chocolate chips
1 cup quick or regular rolled oats
1 cup rice crispies
1 cup all-purpose flour
1/2 teaspoon each sea salt & baking powder

Layer the ingredients in the order listed into a one quart, wide mouth glass canning jar. Hint: mix the lavender with the sugar first and the salt & baking powder with the flour before layering. Press down firmly on each layer as you go with a rubber scraper - it’s a tight fit!

Hint: Keep the original recipe below intact, by photocopying the recipe as many times as you like, you have my permission, and attach a recipe copy to each gift jar with ribbon.

LAVENDER CHOCOLATE CHIP COOKIES
1 JAR LAVENDER CHOCOLATE CHIP COOKIE MIX
1/2 CUP SOFTENED BUTTER OR MARGARINE
ONE LARGE EGG, BEATEN
1 TABLESPOON MILK
1 TEASPOON PURE VANILLA EXTRACT

BLEND ALL TOGETHER WELL AND, USING AN ICE CREAM SCOOP, PUT EQUAL SIZED DOUGH BALLS 2 INCHES APART ON AN UNGREASED COOKIE SHEET. BAKE IN A PREHEATED 350 DEGREE OVEN FOR APPROXIMATELY 15 MINUTES OR UNTIL GOLDEN. MAKES ONE DOZEN COOKIES (AND FRIENDS).

This just in!

“Karen, I enjoyed your mailing, and we very much appreciate your chocolate recipes. I’m only sorry that we were (and are still) in New Jersey and missed the Chocolate Festival.

A minor detail: you write that “Dark chocolate is a new super food... The reason is the high amount of polyphenols.”

Chocolate is indeed a gift of the gods—hence, the genus name, Theobroma. And, surely, the only edible form is DARK
chocolate! But the antioxidant properties are due to a specific class of polyphenols, known as flavonoids.

E.R. and I published an essay on the subject, entitled ‘Please Pass the Chocolate: Therapeutics of Flavonoids,’ in the

January 2004 issue of the SDHS (San Diego Horticultural Society) newsletter, Let’s Talk Plants, with a longer version in
the April 2005 issue of the SDGC’s (San Dieguito Garden Club) newsletter, The Bloomin’ News.

Some more detailed references include:

M. M. Kushad, J. Masiunas, M. A. L. Smith (Mary Ann Lila), W. Kalt, K. Eastman. 2003. Health promoting phytochemicals
in vegetables, in Agricultural Reviews, vol 28, pp. 125â€“185, Jules Janick, ed.

S. A. Lazarus & H. H. Schmitz. Dietary flavonoids may promote health, prevent heart disease. 2000. California Agriculture,

Septâ€“Oct, pp. 33-39.

M. A. L. Smith. 2000. Function food value of designer crops, Designing Crops for Added Value, Agronomy Monograph no. 40.

D. E. Wedge, K. M. Meepagala, J. B. Magee, S. H. Smith, G. Huang, L. Larcom. 2001. Anticarcinogenic activity of strawberry,

blueberry, and raspberry extracts to breast and cervical cancer cells. J. Medicinal Food 4:49â€“51.

— C. P.”

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What’s cooking - Sweet Basil

The general information available on growing Sweet Basil, Ocimum basilicum, states the plant is an annual in need of full sun and “in general” this is true, however, in parts of sunny southern California, like Vista, it actually grows best in half-day sun, not all day or “full sun” and it is a short lived perennial, growing & producing for several years. This is because there is no frost or snow to kill the plants in this climate and the Basil rewards us for it by living for several years. If you live in an area with freezing temperatures then the general info will apply to you, and you should grow basil plants in full sun in order to maximize plant growth before your weather kills it. I am growing about 6 varieties of Basil, on the east side of the house, in a garden bed, a portion of which gets morning and early afternoon sun and then shade from the house in the afternoon. One of the sweet basil plants is celebrating its 3rd year, quite happy & showing no signs of pooping out anytime soon. The other sweet basils & basil varieties in this garden bed were planted this year. I am growing 7 plants of Sweet basil and one plant each of the following; Thai Basil, Lemon Basil, Cinnamon Basil, Opal Basil, spicy bush basil (and in a nearby bed one variegated African blue basil which is a bona fide perennial in need of full sun). There are other herbs growing in the sunnier spots of this garden bed besides basil - they are parsley, several varieties of thyme, tarragon, arugula, cilantro, marjoram & mugwort (mugwort? How’d that get in there? I admit I planted it there but it unclear to me why!) As the basil plants set flower heads, something they are very prone to do, I pinch some of the flowers into salads almost daily in order to encourage new growth, but purposefully I don’t get all the flowers - I leave some for the bees and the finches to enjoy. Basil apparently is full of trace nutrients, especially iron. More can be learned about the nutritional analysis of basil at the World’s Healthiest foods website. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=85 I am particularly happy to know it is a good source of magnesium, which is linked with helping migraine sufferers, and I eat it not only for flavor but for health. Every time I harvest fresh bunches for cooking I take a few stems from each plant and that way no one plant is over pillaged for pesto. Speaking of Pesto… I love the stuff. I have tried dozens of pesto recipes and frankly think they have all been good but I do have some preferences. I prefer basil pesto made with some parsley to those made only with basil (hence why I have parsley growing in the same bed with the basil – still can’t explain the mugwort though) and I find nuts, even though a classic ingredient, makes the pesto gritty, a texture I don’t particularly like or want in my pasta, bread or finished dish, so I say “nuts are optional”… because “sometimes you feel like a nut & sometimes you don’t” (my apologies to The Peter Paul Candy Manufacturing Company). If you are making pesto with the intention of freezing it for later use, omit the cheese (& nuts) and freeze in recipe size portions. Later, when you thaw it, add the cheese (and optional nuts) before using. Pesto is a sauce that goes great on pizza, pasta or in bread. Here’s what I use it in.

Pesto Swirl Bread

This recipe is a bread machine adaptation of the Pesto Bread recipe in Herbs: Gardens, Decorations and Recipes by Emelie Tolley ©1985, Clarkson Potter (Note about this book; It is a ground breaking classic herbal book that I highly recommend, as it is still my favorite – Unfortunately, it is currently out of print but, from time to time, I find used copies to sell. Please contact me karen@edgehillherbfarm.com if you are interested in knowing when I get another copy in stock.)

Most bread machine pesto bread recipes incorporate the pesto into the dough, which allows the bread to be baked in the machine, but I find that to be a waste of perfectly good pesto and I much prefer this swirled bread. In this adaptation, the dough is made using a bread machine (in the original the dough was made by hand) but the bread itself is baked off in an oven. Serve this bread with a variety of dishes such spaghetti and other pastas, soups - especially tomato, grilled steak or chicken and green salads. I am not including a recipe for pesto here since you probably have a favorite already or use store bought. (If I am wrong and you would like my favorite pesto recipe, please email karen@edgehillherbfarm.com with your request & I’ll happily send you the recipe).

Dough:

1 ½ cups filtered water
1 ½ teaspoons fine sea salt
3 Tablespoons olive oil
4 cups unbleached all-purpose flour
1 Tablespoon granulated sugar
2 teaspoons active dry yeast
½ cup basil pesto

Put the above ingredients, except the pesto, in the order prescribed by the manufacturer (usually the order listed above) in the bread machine pan.

Program the machine for the dough cycle and start. When the cycle is finished & the dough is doubled in size, (Hint: Leave the dough in the machine after the beep until it is double in size if it is not already) punch down the dough and remove it from the pan to a floured piece of waxed paper.

Turn a bowl over the dough and let it rest, covered for 15 minutes. In the meanwhile, put a full kettle of water on to boil.

Once the dough is rested, roll the dough out to a large rectangle & spread with a ½ cup of pesto to within ½ inch of all sides.

Roll up, jellyroll fashion, and seal the ends and seam. Place seam side down on a cookie sheet lined with “silpat” or parchment paper.

Rub the top of the loaf with cold water. Pour the boiling water from the kettle into an empty ovenproof pan you have put on the bottom shelf of a cold oven and put the bread on the shelf above. Turn the oven on to 400° and bake 30 – 40 minutes until brown & loaf sounds hollow when tapped on the bottom. Remove, cool slightly and serve. (Note: this bread tears well when served warm from the oven but slices better when completely cooled.)

Makes one loaf.

Product showcase: Vintage Hankie Lavender Sachets

Kleenex may have relegated the hankie to the junk drawer but this Lavender sachet brings them back where they belong - your clothes drawer. Useful, fragrant & charming, these sachets are each unique, utilizing a vintage hankie and containing dried lavender for long lasting fragrance. No oils or fixatives, just lavender for a fragrance that will last. Every time you open a clothing drawer containing one of these vintage hankie lavender sachets, just give the sachet a squeeze to release more fragrance. Every drawer should have one! Only $6.00 each.

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June 2009

Herb of the Month

NASTURTIUM
(Tropaeolum majus)

Nasturtiums are a gardener’s dream – they grow easily from seed, quickly cover an area, are great companion plants which act like traps for aphids, produce ornamental foliage, have an abundance of brightly-colored flowers and are tasty too! They were discovered in the jungles of Peru and Mexico in the 16th century where the Indians used the leaves as a tea to treat colds and flu since they are high in vitamin C. The conquistadors brought them back to Spain and once introduced to European gardens, nasturtium’s popularity caught on. Both Louis XIV of France and Monet were fond of them and planted nasturtiums in their gardens

Nasturtiums basically come in two forms: compact and trailing eight to twelve inches tall. The leaves are rounded and reminiscent of water lily pads and most varieties have deep green leaves, but some are also speckled with cream. Nasturtium flowers which are funnel shaped with spurs range in color from cream to yellow, orange and even crimson. Although the vibrant flowers appear delicate, they are actually very durable and will bloom until the first frost. Nasturtiums are tender perennials that are treated as annuals and will tolerate very poor soil if it is loose and well-watered but not too soggy. They love full sun and make a great informal display as a ground cover, in container herb gardens or even hanging baskets and window boxes. They are also a wonderful choice for a child’s first garden since the seeds are large enough for small hands to handle. Plant seeds 8-12 inches apart after the last frost and they will germinate in 7-10 days and bloom in 10-12 weeks. The plants don’t require fertilizers and too much will result in leaf growth at the expense of flowers. Pick the flowers and leaves in the early morning when the water content is highest and they will stay fresh for a day or two if place in a plastic bag in the refrigerator.

The entire nasturtium plant is edible with a slightly peppery honey-lemon taste, however the more sun and heat, the spicier the taste! Its common name comes from the Latin “Nostus Tortus” meaning nose twister, referring to the faces people make when tasting the spicy plant. Both sweet and spicy, the peppery plant is perfect for salads, herb vinegars, stuffed as appetizers, on open-faced tea sandwiches and as garnishes plus the seeds can even be ground and used as a replacement for pepper. In fact, they were used this way during World War II when black pepper was unattainable. The seeds can also be pickled and used in place of capers. Nasturtiums are also nutritious – they’re packed with vitamins A and C, 10 times the amount in lettuce, so add a generous portion of leaves and flowers to your salad mixes.

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“. . . I have given you all things even as the green herbs.”
Genesis 9:3

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To celebrate the summer solstice or first day of summer on June 21st, why not invite family and friends over for a garden plant swap. It’s a great time for divisions or taking cuttings of your perennial herbs and also a great time to trade for new varieties. Add iced herbal tea, lemonade or punch and herbal treats and you’ve got a perfect party. It’s also a great time to show off your garden and wish Dad a happy Father’s Day!

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Set up a buffet outdoors or smaller serving areas scattered around the garden so guests can mingle. Try turning your garden accessories, such as birdbaths or benches, into serving platters or tables for the event and decorate everything with edibles flowers and herb foliage for color and fragrance.

Here are recipes for some of my favorite easy herbal treats and beverages:

PINWHEELS: Make fun and easy nibbles by spreading any of the following herbal spreads onto flour tortillas, roll up, wrap in plastic wrap and refrigerate overnight. To serve, slice into 1” sections, plate to show filling and garnish if desired with fresh herbs or edible flower petals.

Pineapple Spread: Combine 8oz softened cream cheese with 1/2c drained crushed pineapple and 1Tbs fresh chopped spearmint

Chut-Nut Five Spice Spread: Combine 2-8oz pkgs softened cream cheese, 1-9oz jar Mango chutney, 1Tbs FIVE SPICE gourmet blend and 2/3c chopped almonds until well blended.

Dilly Cheese Spread: Combine 1-8oz cream cheese, 1 minced garlic clove and 1Tbs fresh dill in a food processor until smooth.

Cheese-Pesto Spread: Combine 8 ounces softened cream cheese, ¼ c prepared pesto and ¼ cup chopped sun dried tomatoes

Curry-Chutney Spread: Combine 1-8oz pkg cream cheese with 1/4c chopped green onion, 1/4c chopped red pepper, 1 Tbs CURRY COMBO gourmet blend, 1tsp Worcestershire sauce, 1tsp Dijon mustard and 1/2c Mango chutney.

Red Pepper Hummus: Combine 1-15oz can drained chickpeas, 1c roasted red peppers, 2Tbs fresh lemon juice, 3 cloves garlic and 1/2c plain yogurt in a food processor until smooth. Add salt & pepper to taste

COOKIES: Cream 1c butter and 1c sugar, then add egg and mix well. Add 3Tbs fresh chopped or 1Tbs dried herbs such as tarragon, lemon thyme or mint or add 2Tbs of SWEET SPICE gourmet blend. Add 2½c flour and 1tsp baking soda, then 1tsp vanilla to the mixture. Roll into two logs, wrap & refrigerate overnight. Slice, sprinkle with sugar and bake at 350 degrees for 10 mins.

LEMONADE: Steep either 1Tbs lavender, rosemary or ROOIBOS (Red Tea) in 1c boiling water for 10 minutes. Use as part of the liquid for preparing frozen lemonade. Enjoy!

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“Do not forget to entertain strangers, for by so doing some people
have entertained angels without knowing it.”
I Corinthians 10:31

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PERENNIAL HERBS

June is Perennial Gardening Month and these perennial herbs can be planted together in the garden, added to specific herbscapes or mixed in with your landscape in beds, borders or anywhere you want some interesting color, texture or fragrance.

ANISE HYSSOP (Agastache rugosa) – attractive purple flower spikes, attracts
butterflies and honey bees, strongly anise-scented

BEEBALM (Monarda didyma) - unusual red spidery edible flowers, attracts hummingbirds, citrusy mint scent

CATMINT (Nepeta mussinii) - purple flowers, silver mounding mint-scented foliage great for borders/edging

CHIVES (Alliums spp) – purple or white edible flowers in spring or fall and grassy onion or garlic scented foliage

BRONZE FENNEL (Foeniculum vulgare nigra) - feathery bronze foliage, attractive to butterflies and licorice scented

GERMANDER (Teucrium chamaedrys) – Semi-evergreen foliage known as poor man’s boxwood for miniature hedges

LADY’S MANTLE (Alchemilla vulgaris) – Frothy green flowers, semi-evergreen rounded foliage which forms a carpet and catches the dew or rain

LAMB’S EAR (Stachys byzantina) - tall, purple-flowered spikes which attract bees and butterflies, silver wooly soft leaves

LAVENDER (Lavandula) – classic fragrant purple/pink flowers, low silver foliage for edging walks or rock gardens, attracts butterflies

MEADOWSWEET (Filipendula ulmaria) - feathery white almond-scented plumes in summer/fall for long lasting cut flowers, wintergreen scented leaves

MOUNTAIN MINT (Pycanthemum virginianum) – small white flowers on mint scented shrub-like foliage, excellent bee plant

OREGANO & MARJORAM (Origanum spp) - Purple/Blue everlasting flowers on ornamental varieties

RUE (Ruta graveolens) - lacy blue/green foliage, yellow waxy blooms which produce attractive seed heads, rose companion

RUSSIAN SAGE (Perovskia abrotenoides) – silvery shrub-like foliage, pale blue flower spikes

SAGE (Salvia officinalis) - grey-green pebbly leaves or variegated foliage, pale blue flowers

SOAPWORT (Saponaria ocymoides) - delicate pink profusion of blossoms, low growing mounds

THYME (Thymus spp) – fragrant low growing foliage for cracks and crevices

ST. JOHN’S WORT (Hypericum perforatum) - balsam-scented foliage, yellow flowers turn red when pinched

YARROW (Achillea spp) – a variety of colored button everlasting flowers, silvery or green ferny foliage

“. . . I have given you all things even as the green herbs.”
Genesis 9:3

Posted by The Herbal Gourmet

COMPANION PLANTING

As you prepare your garden this year, remember that plant diversity is the foundation of a simple organic gardening technique known as “companion planting”. Herbs are great companions in the garden – they help plants flourish by providing nutrients, they protect against disease, they repel pests, they attract beneficial insects and they entice bug-eating birds. Herbs are great multi-tasking defenders of the garden that help tip the ecological balance in the gardener’s favor. Try planting some of these herbs to enhance your garden, but note some harmful combinations also:

ANISE – Plant with coriander. Attracts beneficials and repels pests

BASIL - Plant with tomatoes. Attracts butterflies & beneficials and repels
flies and mosquitoes

BORAGE - Plant with beans, squash, strawberries and tomatoes. Attracts
bees and beneficials and deters tomato worms

CALENDULA – Plant with cabbage family, corn and lettuce. Attracts beneficial
lacewings

CARAWAY – Plant throughout the garden to loosen soil. Attracts beneficial
insects

CHAMOMILE – Plant as a healing type herb among plants

CHERVIL – Plant with radishes for a hotter taste

CHIVES – Plant with carrots, grapes, apples, roses and potatoes. Deters
diseases

DILL – Plant with cabbage but keep away from carrots. Attracts bees and
beneficials in flower

MARJORAM/OREGANO – Plant with all vegetables. Attracts bees and
beneficials

MINT – Plant near cabbage and tomatoes. Deters white cabbage moth and
attracts beneficials

NASTURTIUM – Plant near fruit trees, tomatoes, radish, cabbage and
broccoli. Masks plant odors and repels many pests
PARSLEY – Plant near asparagus, corn, roses and tomatoes Attracts
honeybees

ROSEMARY – Plant near cabbage, beans, carrot and sage. Deters cabbage
moth, bean beetles, and carrot fly

SAGE – Plant near cabbage, carrots and rosemary but away from
cucumbers. Deters cabbage moth and carrot fly, attracts bees

SUMMER SAVORY – Plant with beans and onions to improve growth and
flavor

TARRAGON – Plant with most vegetables to enhance growth
THYME – Plant near cabbage, cauliflower, eggplant, potatoes and tomatoes.
Repels cabbage worm and attracts bees

“All hard work brings a profit,
but mere talk leads only to poverty.”
Proverbs 14:23

Posted by The Herbal Gourmet

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GO ORGANIC

Organic refers to the way agricultural products are grown and processed. Organic gardening is based on a system that maintains and replenishes soil fertility without the use of toxic and persistent pesticides, fertilizers, and growth stimulants. Simply, organic gardening is gardening without synthetic chemicals. The benefits include healthier products which contain higher levels of nutrients and may taste better. Organic gardening reduces health risks from exposure to chemicals that have been linked to several diseases and helps to eliminate pollution of water resources, build healthy soils and respect the balance of a healthy ecosystem.

Add these to your gardener’s toolkit if you are contemplating a switch to organic gardening:

GARLIC – Fresh garlic combined with mineral oil and liquid dish soap is an effective pest control product, however this combination is not selective and will also affect beneficial insects so be careful where and when you apply it. While garlic is safe for humans, when combined with oil & soap, the mixture can cause leaf injury on sensitive plants. Always test the lower leaves of plants first to make sure they aren’t affected. Add 3oz of finely chopped garlic to 2 tsp mineral oil and let sit 24 hrs, then add 1 pint of water and 1/4oz liquid dish soap to form a concentrate. Strain into a glass jar for storage. To use: combine 1-2 Tbs with 1 pint of water in a spray bottle.

MILK – Milk is an excellent fungal control for powdery mildew on a variety of different plants and black spot on roses in the heat of summer. Any type of milk can be used from whole milk to powder, however, the low fat gives off less odor. Mix 1 part milk to 9 parts water and apply every 5-7 days for at least 3 applications.

BEER – Slugs are attracted to the chemicals given off by the fermentation process. To create a slug trap, put 1-2 inches of beer in small plastic containers throughout your garden since the range is only a few feet. The rims should be at least 1” above the soil surface to eliminate drowning ground beetles which are important slug controllers. You will need to empty and replace these every other night!

NEWSPAPER – Weeds are hard to control organically without pulling each one out! Boiling water can be poured on small clusters, but in larger areas the best way is to smother weeds using sheet mulching with newspaper printed with soy-based inks which will degrade naturally and over time add carbon to the soil. Place the newspaper at least 4-6 sheets thick over your weeds and to look better, it may be covered with compost or bark mulch which is free of weed seeds. This is most effective in the fall since it takes at least a month to kill most weeds. In spring, the weeds are dead, the mulch has degraded and the soil is great to work with.

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“Whatever you do, work at it with all your heart,
as working for the Lord, not for men.”
Colossians 3:23
Posted by The Herbal Gourmet

SHAKESPEARE HERBSCAPE

Today is the birthday of William Shakespeare and you can plan to create a Shakespeare garden rooted in centuries past and based on the references to the more than eighty flowers and herbs that can be found in the Bard’s writings. Select a basic Elizabethan design – a formal knotted garden arrangement outlined with boxwood, germander, santolina or lavender with a central sculptural component or ornamental rosemary or bay laurel topiary. Use unique plant labels or homemade signs quoting lines that include mention of the following herbs:

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LEMON BALM – “As sweet as balm, as soft as air, as gentle,—O Antony!—Nay, I will take thee too.”
Antony and Cleopatra, Act V, Scene 2

BAY LAUREL- “’Tis thought the King is dead. He will not stay. The Bay trees in our country are all withered.”
King Richard II, Act II, Scene 4

SALAD BURNET - “The even mead that erst brought forth, the freckled Cowslip, Burnet, and Sweet Clover.”
King Henry V, Act V, Scene 2

CHAMOMILE— “Though the chamomile, the more it is trodden on the faster it grows, yet youth, the more it is wasted the sooner it wears.”
King Henry IV, Part 1, Act II, Scene 4.

FENNEL— “There’s fennel for you and columbines.“
Hamlet, Act IV, Scene 5.

HYSSOP— “We will plant nettles or sow lettuce, set hyssop and weed up thyme.“
Othello, Act I, Scene 3.

LAVENDER, MARJORAM, MINT, WINTER SAVORY — “Here’s flowers for you; hot lavender, mints, savory, marjoram.”
The Winter’s Tale, Act IV, Scene 4.

PARSLEY— “I knew a wench married in an afternoon as she went to the garden for parsley to stuff a rabbit.”
The Taming of the Shrew, Act IV, Scene 4.

ROSEMARY— “There’s rosemary, that’s for remembrance; pray you, love, remember.“
Hamlet, Act IV, Scene 5.

RUE – “Here did she fall a tear; here in this place I’ll set a bank of rue, sour herb of grace. Rue, even for ruth, here shortly shall be seen, In the remembrance of a weeping queen.”
King Richard II, Act IV, Scene 1

THYME— “I know a bank where the wild thyme blows.”
A Midsummer Night’s Dream. Act II, Scene 1.

WORMWOOD – “To weed this wormwood from your fruitful brain, And therewithal to win me, if you please, Without the which I am not to be won.”
Love’s Labour’s Lost, Act V, Scene 2

Posted by The Herbal Gourmet

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SPRING GREENS

March 26th is Spinach Festival Day – a day to celebrate one of my favorite spring greens!!Spinach

Plan to grow your own from seed, but in the mean time, you can use purchased spinach for these favorite herbal spinach recipes – one using fresh spinach and one cooked. Enjoy!

HERB SPINACH DIP: Cream together 8 ounces softened cream cheese, ½c melted butter, ½c sour cream, 1 tsp chopped green onion and 1tsp HERB SPRINKLE gourmet blend. Add 8 ounces frozen chopped spinach, thawed and well-drained. Refrigerate 2 hours. Great with pretzels, crudités or chips.
VARIATION: Omit sour cream and spread mixture onto flour tortillas, roll up, wrap and refrigerate overnight. To serve, slice into ½” sections and sprinkle with paprika. Great as appetizers or tea sandwiches!

STRAWBERRY-SPINACH SALAD: To prepare the dressing, combine 1/2c sugar, 2Tbs sesame seeds, 1Tbs poppy seeds, 1/2c oil and 1/4c CINNAMON VINEGAR. Blend well. Combine 1/2c sliced almonds and 1Tbs sugar in a dry skillet and heat until sugar melts and coats almonds. Tear fresh spinach into bite-sized pieces, arrange sliced strawberries on top, sprinkle with sugared almonds and drizzle with dressing.
CINNAMON VINEGAR: Combine 2c warmed white wine vinegar and 1 – 3” cinnamon stick in a sterile glass canning jar, cover with plastic wrap, add lid and store in dark location for 2-3 weeks, shaking jar daily. Strain vinegar through a coffee filter to remove sediment. Put rinsed cinnamon stick into a decorative sterilized bottle, add vinegar and seal.

Plus here’s a recipe from the White House chef, Cristeta Comerford, for a simple, delicious and healthy dish:

No Cream Creamed Spinach
2 pounds baby spinach, washed and cleaned
2 tablespoons olive oil
4 shallots, minced
2 garlic cloves, minced
Salt and freshly ground pepper.

1. Blanch half a pound of spinach in salted, boiling water. Immediately, “shock” the blanched spinach in a bowl of iced water. Drain and squeeze out the excess water. Puree in a blender. Set aside.
2. In a large skillet, sweat the shallots and garlic until translucent. Add the rest of the spinach leaves. Toss and saute until wilted. Fold in the spinach puree. Season with salt and pepper.

“So whether you eat or drink, or whatever you do,
do it all for the glory of God”
I Corinthians 10:31

Posted by The Herbal Gourmet

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LANGUAGE OF HERBS

“When words escape us, flowers speak”
Bruce W. Currie

The language of herbs is a great way to send a thoughtful gift with a message to someone special. The third week of February is International Friendship Week, so here’s a recipe for a Friendship Potpourri. Package in a pretty tin or jar and don’t forget to include a note with the meanings for each of the herbs.

FRIENDSHIP POTPOURRI

1c Red Roses for Love
1/2c Lavender for Devotion
1/2c Calendula for Good Health
1Tbs Basil for Best Wishes
1Tbs Marjoram for Joy & Happiness
1Tbs Rosemary for Remembrance
1Tbs Catnip for Good Luck
1Tbs Mint for Virtue

If you don’t have enough herbs on hand to make the potpourri, why not pick one or two and include in a card for a special message.

You could also purchase an herb plant as a gift.

IMG_0542Some of my other favorite herbs to use for friends and their meanings include:

artemisia – always remembered
bay leaf – merit & honor
heather – admiration
ivy – friendship
pansy – thoughts of you
rose geranium – preference.

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“My command is this: Love each other as I have loved you.
Greater love has no one than this,
that one lay down his life for his friends.”
John 15:12-13

Posted by The Herbal Gourmet

CHOCOLATE

February is Chocolate Month and, of course, it is great on its own, that’s why Americans consume an average of 12 pounds of chocolate a year! Chocolate is itself an herb, however, have you ever thought of combining it with other herbs and spices?? This is actually nothing new, since chefs in many countries have incorporated chocolate into specialty dishes like for example Mexican mole – turkey cooked in a complicated sauce using chocolate, chili powder and cinnamon.

Here are some compatible partners, including the “Herb of the Year”, and some possible ways to combine them with chocolate plus a recipe to get you started:

Herbs: Angelica, Anise Hyssop, Anise & Cinnamon Basil, Bay Leaf, Chilies, Garlic, Lavender, Mints, Rose, Rosemary, Scented Geraniums, Tarragon

* pulverized with sugar to add to recipes
* infuse in milk or cream or make a sugar syrup

Spices: Anise seed, Cardamom, Cinnamon, Cloves, Coriander, Ginger, Mace, Nutmeg, Star Anise, Vanilla

* Use in small amounts as a hint or suggestion
* grind finely before adding to chocolate
* whole spices can be infused in cream or milk then strained out

Edible Flowers: Rose petals, Pansies, Violets, Scented Geraniums

* use candied as a garnish

HOT & SPICY CHOCOLATE

Blend 1/2c sugar, 1/4c cocoa, 1tsp cinnamon, 1tsp chile pepper, 1/2 tsp cloves and 1/4 tsp salt. Add 2c water and simmer for 4 mins. Stir in 6c of milk and reheat, then add 1tsp vanilla and pour into warmed mugs. Top with whipped cream and freshly grated nutmeg!

“For God so loved the world
that he gave his one and only Son,
that whoever believes in him shall not perish
but have eternal life.”
John 3:16

Posted by The Herbal Gourmet

SOUP FEST

January is National Soup Month, so why not try making soup with tea this month for a new culinary experience. Cooking with tea is nothing new and infusions add depth and richness to all kinds of dishes including soups, but remember to use a good quality loose leaf tea for the best results. In general, substitute one half or more of the liquid (water or stock) called for in a recipe with tea or just steep the tea in whatever liquid the recipe calls for. You can even use what’s left over in the teapot as long as it is stored in an airtight container in the refrigerator for no more than a couple days.

Tea creates a unique base for soup as well as adding essential vitamins and minerals plus it also perks up stews and chili – especially Lapsang Soushong with its smoky flavor!

My favorite tea is Rishi’s Wuyi Oolong in soups with chicken stock.

Here’s a few recipes to get you started and one even includes the “Herb of the Year,” bay leaves:

SAVORY TEA SOUP

Steep 1 heaping tablespoon loose leaf Oolong tea in 5 cups of boiling chicken stock for 4 minutes, strain and add 1Tbs SAVORY SPRINKLE gourmet blend, 4 cloves minced garlic, 3 cups chopped broccoli and 1 cup of pasta. Simmer 15-20 minutes until pasta is tender. Remove from heat and stir in the juice of a lemon plus salt and pepper to taste.

TEA THYME VEGETABLE SOUP
Sauté 1/2c chopped celery and 1/2c chopped onion in 2Tbs butter until tender then add 4 cloves crushed garlic, 1Tbs fresh thyme and 1 bay leaf and cook 30 seconds. Add 4c water, 2Tbs chicken bouillon, 1Tbs Oolong tea leaves, and 1 bag frozen mixed vegetables. Bring to a boil and then reduce heat, cover and simmer for 10 mins. Add 1/2c long grain rice and simmer covered 20 mins. longer or until rice is cooked. Remove bay leaf and season with salt and pepper to taste.

OOLONG CHICKEN SOUP
Stew 2 split chicken breasts in 6 cups of simmering water with 2Tbs loose leaf Oolong tea, 1Tbs chicken bouillon, 1 chopped onion, 1 chopped celery stalk and a chopped carrot for 45 minutes. Remove chicken, cool and dice. Strain broth and discard vegetables and tea leaves. Reheat broth adding 1/2 c chopped celery, 1/2 c chopped onion and simmer until tender and then add frozen peas and carrots, 2c egg noodles, diced chicken and 1 tsp tarragon and simmer for an additional 10-15 minutes until noodles are tender. Season to taste.

“So whether you eat or drink, or whatever you do,
do it all for the glory of God”
I Corinthians 10:31

Posted by The Herbal Gourmet

THE TEA PLANT

tea plant

Did you know that all tea comes from the same plant and that it is classified as an herb because of its wide variety of uses? The tea plant or Camellia sinensis provides all the leaves which are processed into the three basic categories of tea – green, oolong and black. With more than 2000 varieties of the tea plant existing in the various growing regions, the result is thousands of teas, each with unique characteristics. The almost endless variety of subtle flavors comes from the infinite variations in growing conditions, picking and processing so that there is definitely a tea for every taste and every occasion. In addition, tea is just good for you, so start this year by adding tea to your daily routine!

* Tea is completely natural and contains B vitamins, riboflavin, niacin, folic acid, panthothenic acid, magnesium, potassium, manganese, fluoride, carotene, vitamin C, iron, zinc, chlorophyll and calcium
* Tea contains caffeine which is a stimulant of the central nervous system for a high level of concentration, less reaction time, general alertness as well as improving memory
* Tea’s combination of caffeine, tannic acid and the amino acid L-Theanine stimulate the cardiac muscle without raising blood pressure but increasing the metabolic rate
* Tea contains fluoride and tannins reducing the amount of oral plaque, dental cavities and gingivitis plus counters bad breath better than mint, parsley or chewing gum.
* Tea contains both fluoride and phytoestrogens, which are known to increase bone density even after adjusting for age, body weight, exercise, smoking and other risk factors.
* Tea strengthens the body’s natural immune system to fight viral infections and is strong enough to kill disease causing bacteria
* Tea is a satisfying, calorie-free beverage that contributes to maintaining your daily fluid balance.
* Tea can be used externally to alleviate foot odor, itchiness of insect bites, soothe shot site and sunburn, reduce inflammation from arthritis, treat acne, heal planter warts and draw out infection
* Tea leaves tucked into your pillow can reduce blood pressure, relieve insomnia & soothe headaches or stuffed in shoes in “tea socks” can be used as deodorant

“. . . I have given you all things even as the green herbs.”
Genesis 9:3

Posted by The Herbal Gourmet

2009 HERB OF THE YEAR

Each month in 2009 I will be featuring in some way, the herb chosen by the International Herb Association as “Herb of the Year.” The IHA is a professional trade association providing educational, service and development opportunities for those involved in herbal endeavors. The Herb of the Year is chosen based on being outstanding in at least two of the three major categories: medicinal, culinary, or decorative and the association publishes a booklet each year to celebrate that year’s selected herb.

The “Herb of the Year” for 2009 is Bay Laurel, so let’s get started with a look at a dozen ways you can use even a single leaf this year:

* place under the breast skin of a chicken before roasting
* use as a fragrant bookmark
* tuck into your pillow to dream about your future
* place into a container of rice to add a unique flavor to rice pudding
* add to an herbal wreath or potpourri
* brew a cup of tea to soothe the stomach
* place around the drain under a sink to deter roaches
* toss into boiling milk for custards or a fruit syrup for a dessert sauce
* use along with parsley & thyme to make a Bouquet Garni for a pot of soup
* add to a storage container of flour or pasta to repel weevils
* tuck into a congratulation card for a message of “merit & honor”
* infuse in boiling water then add to your bath for a soothing soak

The January Newsletter of The Herbal Gourmet features bay as the Herb of the Month plus you can find additional information from The Herb Society of America.

“. . . I have given you all things even as the green herbs.”
Genesis 9:3

Posted by The Herbal Gourmet

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GO GREEN

popular in Asia and favored in Japan and China, green tea is making headway in the U.S. as well due mainly to its many health benefits including its content of antioxidants, antiseptics and detoxifiers. Green tea also has naturally about half the caffeine of black tea. Most of the world’s green tea comes from China and Japan. Green tea accounts for almost two-thirds of the Chinese crop which also produces black and oolong teas. Japan produces green tea almost exclusively, but because it is a nation of tea drinkers only about 2% of Japan’s crop is available for export.

Processing occurs immediately after picking and green tea is often referred to as “unfermented” tea. The freshly picked leaves are panfried in a large metal wok or steamed to break down the enzymes in the leaf that cause fermentation or oxidation. It also softens the leaves for rolling which is the next step. Then the leaves are dried, sorted and packed. This process generally takes twenty-four hours or less. The resulting teas vary widely in appearance and taste but generally have a light, slightly sweet herbaceous flavor. Green tea tastes best when prepared with water that is cooler-than-boiling and steeped for only three minutes and goes well with seafood or fish filets, salads or chicken. Chefs are even cooking with it, using it in sauces and rubs and throwing it onto their grills to lend a smoky tea flavor to meats.

Because green tea is one of the least processed teas, more of the tea leaf’s beneficial properties remain intact and rolled teas release nutrients more readily since the rolling breaks up the structure of the tissues. It has effects that are antimicrobial (fights bacteria), antimutagenic (prevents mutation of bacteria), and antioxidant (helps reduce harmful chemicals in the body). The long list of health benefits includes reducing the risk of certain cancer, lower lipid (cholesterol/fat) blood levels, prevention of tooth decay and treatment for stomach problems. Using green tea as a gargle may also help prevent the onset of flu since it has fairly powerful anti-viral properties.

GREEN TEA SOOTHER
1c green tea
1 quart spring water

A wonderful, all-purpose astringent and antibacterial solution. This recipe is for a concentrated strength, not drinkable! Brew tea by heating water to 185 degrees and steep for 20 minutes. Cool & pour into sterilized bottles and refrigerate.

* Use as a refreshing bath splash.
* Use as a foot soak for about 15 minutes
* Use as a mouthwash.
* Use on cotton pad for minor cuts, rashes and abrasions.
* Use to soothe minor sunburn.
* Use on cotton pads to freshen tired eyes.
* Use to rinse face for an astringent, healing effect on the skin.

logo “. . . I have given you all things even as the green herbs.”
Genesis 9:3

Posted by The Herbal Gourmet

FEBRUARY IS

February is all about love, friendship, chocolate and red roses! Celebrate this month by inviting some friends over for a special tea-time to fellowship with one another the way Anna, the Duchess of Bedford did so many years ago.

An afternoon tea is an economical way to entertain neighbors, friends and business acquaintances with only pots of fresh brewed tea and small tea-time treats such as savories, scones and sweets. Savories are petite crustless sandwiches or small hors d’ourves, all consumable without silverware, scones are Scottish biscuits and sweets are little pastries, cookies or bite-sized cakes.

Here are some easy recipes you can use to celebrate. Serve them with KEEMUN black tea which pairs well with fruit and chocolate:

HERBES DE PROVENCE FINGER SANDWICHES: Beat 4oz cream cheese until smooth, stir in 1 tsp. HERBES DE PROVENCE gourmet blend and refrigerate a few hours. When ready to use, allow to soften, then spread a thin layer on thinly sliced party pumpernickel bread triangles. Top with sliced cherry tomatoes.

SPICED BERRY SPREAD PINWHEELS: Combine 8oz softened cream cheese, 1/2c whole berry cranberry sauce, 1/4c orange marmalade, 1tsp HERBAL ESSENCE gourmet blend and 1/4c toasted slivered almonds in a food processor. Refrigerate overnight to blend flavors then spread on flour tortillas, roll up, wrap in plastic wrap and refrigerate overnight. To serve, cut into slices

CHOCOLATE CHIP SCONES: Combine 2c flour, 1tsp baking powder, 1/4tsp baking soda, 1/4tsp salt and 1/3c sugar in mixing bowl. Cut in 8Tbs butter until mixture resembles course crumbs. Add 1/2c mini chocolate chips. Combine an egg and 1/2c sour cream (I use plain yogurt!) until well blended, then add to dry ingredients until they are moistened. Divide dough in half and pat out each into a ½ inch thick circle and cut into 6 hearts. Place on greased baking sheet, brush with milk and sprinkle with sugar. Bake at 350 for 12 mins.

DOUBLE DECADENT BROWNIES: Brew 1Tbs KEEMUN black tea in 1/2c boiling water for 5 mins, then strain and cool. Melt 4-1oz squares unsweetened chocolate with 1c butter and beat into a combination of 2c sugar and 4 eggs. Add 2c flour, 1tsp baking powder, 1tsp salt and cooled tea. Stir in 1/2c walnuts and 1c chocolate chips. Spoon into greased mini-muffin tins and bake at 350 degrees for 15 mins or until a slight imprint remains when touched lightly with a finger. Cool slightly, and then remove from tins. To serve, turn upside down, spread with melted chocolate and top with a toasted walnut.

“Dear friends, let us love one another, for love comes from God.
Everyone who loves has been born of God and knows God.
Whoever does not love does not know God,
because God is love.”
I John 4:7-8

Posted by The Herbal Gourmet

JUNE IS . . .

Americans have had a long love affair with iced tea, in fact 85% of the tea consumed in the U.S. is served over ice! During prohibition, there was talk of making “tea” America’s national drink and today, June is National Ice Tea Month and the 10th is Iced Tea Day.

The oldest known recipe for sweet ice tea was published in 1879 in a community cookbook called Housekeeping in Old Virginia, by Marion Cabell Tyree. The recipe calls for green tea since most sweet tea consumed during this period was green tea.

Even by 1904, the U.S. tea market was still dominated by China and most Americans drank green tea especially in the Midwest. As a result, an Englishman, Richard Blechynden, was trying to introduce black tea from India and Ceylon to Americans at the St. Louis World’s Fair. He hadn’t anticipated the heat wave that made his steamy hot beverage undesirable. After a few unsuccessful days, he had an idea. He purchased several blocks of ice and began filling glasses first with ice then with his brewed tea. The black tea was a hit and finally India and Ceylon had made an inroad to the U.S. tea market and iced tea became the tea of choice for Americans year round. In addition, during World War II, the major sources of green tea were cut off from the United States, leaving them with only black tea from British controlled India. Americans came out of the war drinking nearly 99 percent black tea.

In order to properly brew this favorite beverage, you must start with a good loose leaf tea. Iced tea is no time to skimp on quality if you want a great tasting beverage. Since cold temperatures and melting ice lessen the flavor, double the traditional amount of tea when brewing for iced tea, however steep and strain as usual (five minutes for black tea). If you desire sweet tea, sugar should be added during the brewing process! Adding ice immediately can make the tea cloudy so allow the tea to cool to room temperature before chilling. Two other methods for making iced tea include sun brewing and the cold water method. To sun brew, fill a container with cold water, add tea and cover. Place in direct sunlight for 2-4 hours. Strain and serve over ice. The cold water method is similar except the container is placed in the refrigerator for 8 hours before being strained and served over ice. Whatever method you choose, do not let your tea sit for longer than 72 hours for the best flavor. Enjoy this beverage that acts as part of your water intake, has natural health benefits and refreshes thirst without all the additives.

“Taste and see that the Lord is good;
blessed is the man who takes refuge in him.”
Psalm 34:8

Posted by The Herbal Gourmet

http://acupofblessing.blogspot.com/

HERB VINEGAR

Now is a great time to make and give herb vinegars for use with fresh salads or as marinades before grilling.

In general, they are easy to make, just fill a glass canning jar with fresh herbs, warm vinegar but do not boil and then pour over the herbs, seal with plastic wrap then lid and let set in a dark location for a few weeks, shaking regularly. To use or give as a gift: strain into sterilized bottles, add a fresh herb sprig if desired and label including the date as they are best used within 6-9 months.

NOTE: if you add a fresh sprig, make sure include instructions to keep it covered with vinegar at all times by adding more vinegar as you use it.

The basic proportions are 2 cups 5% acidity vinegar to 1/2 cup fresh fruit with the option of adding citrus peel, garlic, peppercorns, etc. The use of wine vinegars makes the best herb vinegars - white or rice wine vinegars with dill, basil, tarragon for example for use on delicate spring greens and red wine vinegar with robust herbs like rosemary, sage & oregano for use with pungent greens. Here are a few recipes to get you started including my favorite, cinnamon vinegar, which transform simple green and fruit salads into gourmet delights!
CINNAMON VINEGAR
2c white wine vinegar
3” cinnamon stick

TARRAGON CHIVE VINEGAR
2c white wine vinegar
1 stem fresh tarragon
1 chive blossom
2 peppercorns

CITRUS-MINT VINRGAR
2c white wine vinegar
1/4 c mint
1 lemon rind spiral

SCARBOROUGH FAIR VINEGAR
2c cider vinegar
2Tbs each fresh parsley, sage, rosemary & thyme

PROVENCAL VINEGAR
2c white wine vinegar
1 sprig thyme
1 sprig rosemary
1 bay leaf
1 clove garlic
1 strip orange peel

LEMON PEPPER VINEGAR
2c rice wine vinegar
1/4c chopped lemongrass
1Tbs peppercorns
2 dried chili peppers
lemon peel

Joyce

“Each one should use whatever gift he has received to serve others,
faithfully administering God’s grace in its various forms.”
I Peter 4:10

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JUNE IS . . .

June is National Fresh Fruit and Vegetable Month and what better way to entertain your family and friends than with the bounty from God’s creation. Add a fun presentation and some delicious dips and you’ve got a great summer garden party.clip_image002

Instead of just cutting the vegetables and serving on a tray with a bowl of dip, try artistically arranging the veggies in a foil-lined basket and using several hollowed out colorful peppers to hold the dips! For the fruit, cut into bite-sized portions and skewer onto sticks placed into a grapefruit or use a melon and carve out an interesting shape to use as a bowl, then carve an orange, remove inside and use for the fruit dips.

DIPS

Curry-Chutney Dip: Combine 2-8oz pkgs cream cheese, 1/2c chopped green onions & sweet red pepper in a food processor. Add 1Tbs curry powder, 2tsp Worcestershire sauce, 1-9oz jar Mango chutney and 1/2c toasted almonds and process until smooth. Serve with fruit or vegetables

Herbed Dip: Combine 1-8oz cream cheese, 1/2c sour cream. 2Tbs chopped green onion, and ¼ tsp of dill weed, thyme and tarragon. Chill overnight to blend flavors. Serve with fresh raw veggies.

Peach Mustard Dipping Sauce: Steep 2Tbs peach flavored tea leaves in ½ c of boiling water for 3 mins. then strain. Combine 2Tbs Dijon mustard, 1 1/2Tbs honey, ½ tsp soy sauce and then add infused tea and stir until smooth. Whisk in ½ c oil, cover and refrigerate until needed. Serve with cubes of cheese or crudités.

Cheesecake Fruit Dip: Combine 1pkg instant vanilla pudding, 1-8oz whipped topping, 1-8oz cream cheese, 1c powdered sugar and 1c milk. Chill.

Spiced Dip: Blend together 1-8oz cream cheese, 2Tbs mayonnaise, 3Tbs applesauce, 2Tbs honey and ½ tsp spice blend. Refrigerate to blend flavors and then serve with fruit or vanilla wafers.

Celebrate your creativity, anticipate the harvest and use the contents of some of those eggshells by serving these mini quiches with a fruit salad and of course, a fresh brewed pot of tea!

MINI HERB QUICHES
1pkg Grands butterflake rolls
1/2c shredded Cheddar cheese
1c chopped zucchini
1 roasted tomato
2Tbs caramelized red onion
2 eggs
1c light cream
¼ tsp each parsley, chives, tarragon & chervil

Grease muffin tins. Separate each roll in half and press into tins for shell. Divide vegetables and onion between shells. Combine eggs, cream and herbs and fill shells then sprinkle with cheese. Bake at 325 for 20 mins. or until golden. May be frozen and reheated at 350 degrees for 15 mins.

HUSBAND TIME

April 16th is Husband Appreciation Day so why not put together a nice big “snack” bowl filled with a variety of his favorites for watching his favorite shows or sports! You can also add a new twist to some favorites by kicking them up a bit with herbs and spices. Here are some of my husband’s favorites:

clip_image002

Nutty Nibbles: Combine 6c popcorn, 1c mixed nuts and 1c broken pretzel sticks in a bowl and mix well. Melt 1/4c butter with 2Tbs Worcestershire sauce and 1 1/2tsp garlic herb blend. Pour mixture over popcorn mix and stir until well coated. Store in airtight container.

Sweet & Spicy Peanuts: Whisk together 1 egg white and 1tsp water until frothy then add to 4c peanuts and toss to coat. Combine 1c sugar and 1Tbs chili powder blend then add to nuts to coat evenly. Spread nuts on greased cookie sheet and bake at 250 degrees for 45 mins, stirring every 15 mins. Remove from oven, stir to separate and cool.

Herbed Pretzel Mix: Combine 6c pretzel nubs with 1/2c melted butter, 1Tbs seasoned salt and 2Tbs Worcestershire sauce until coated. Place on greased cookie sheet and bake at 250 degrees for 1 hr stirring every 15 mins. Spread on paper towels to cool and store in airtight container.

Tex-Mex Snack Crackers: Combine 1/4c olive oil and 1Tbs Tex-Mex seasoning blend in skillet and heat 1 minute then stir in 4 cloves pressed garlic. Pour mixture over 3 cups of cheddar snack crackers. Spread evenly on greased baking pan and bake at 350 degrees for 15 mins.

Herbed Snack Crackers: Combine 1/2 cup vegetable oil and 1 Tbs ranch dressing mix. Pour over 1 pkg oyster crackers and mix well. Store in airtight container.

CHOCOLATE & SPICE

clip_image002

February is Chocolate Month, so why not prepare a little spicy treat for some special people in your life.

Package ¾ cup of the following mix with attached recipe in a mug and don’t forget to add an encouraging note!

Spicy Hot Cocoa Mix
1c sugar
1/2c cocoa
1Tbs flour
2tsp cinnamon
1tsp cloves
1/2tsp allspice
1/4tsp salt
5c powdered milk

Blend together all ingredients. To use: combine 3/4c mix with 8 cups water or milk and simmer 4 mins.

Here are some easy recipes you can use to celebrate with either your spouse or friends:

HEART TEA SANDWICHES: Combine 1c softened butter and 3Tbs confectioner’s sugar in food processor and blend until creamy. Add 1/2c finely chopped strawberries then pulse just until combined. Refrigerate. Cut out white bread hearts and cut heart shapes in the center of half the hearts. Spread hearts with strawberry mixture, top with cut out hearts and sprinkle with red sugar.
Variation:
Chocolate - Spread hearts with Nutella, top with cut out hearts and sprinkle with cocoa.
Rose – Combine 4Tbs soften butter with 1Tbs rose geranium jelly until blended. Spread on hearts & cut out hearts, sprinkle hearts with fresh organic rose petals with white portion removed, top with cut out hearts and sprinkle with red sugar.
Ham Salad – Spread hearts with ham salad, top with cut out hearts and sprinkle with paprika

RASPBERRY HEARTS: Pat a package of prepared sugar cookie dough into a rectangle on a cookie sheet and bake according to directions. Cool. Spread with seedless raspberry jam, sprinkle with toasted sliced almonds and drizzle with melted chocolate. Cut into hearts.

CHOCOLATE DIPPED STRAWBERRIES: Melt 6oz semisweet chocolate, cool slightly then dip fresh strawberries to coat and place on waxed paper lined tray. Place in refrigerator until set, then store in airtight container.

\_/o Joyce

“Dear friends, let us love one another, for love comes from God.
Everyone who loves has been born of God and knows God.
Whoever does not love does not know God,
because God is love.”
I John 4:7-8