Bed Wetting
6-8 oz of Cranberry Juice 1 hour Before bed
Blood Vessels, a Tonic
2 parts each, Hawthorn flowers and berries
1 part each, Motherwort and Ginko
Add all herbs to enough boiling water to cover the herbs. Steep for 15 minutes, strain and drink.
Cholesterol, Lower
1 part roasted chicory and burdock root
1Ú2 part fenugreek and ginger root
Boil all herbs in 1 quart of water and steep for about 20 minutes. Strain, drink 1 to 2 cups each day.
Cold or Flu
Mix Lemon Balm, Cinnamon, Basil Mint, Echinacea
Constipation
2 parts cascara sagrada
1 part licorice root
1Ú2 part each fennel seed, ginger and peppermint
1 to 2 parts honey
Combine all herbs to make a tincture. Shake daily for 2 weeks. Strain and sweeten with honey.
OR
Warm 1 cup water with 1 tablespoon of fresh lemon. Once boiling, add 1 teaspoon psyllium seed husks and honey to flavor. Eat while warm and before it sets. Eat once or twice a day. Drink 8 to 10, 8 oz glasses of water to lubricate the body.
Depression
Rosemary, St. John's Wort, Citrus Essential oils
Diarrhea
3 to 4 tablespoons fresh blueberries or frozen
1 pint water
Crush the blueberies in a pot with the water, then bring to a boil, simmer for 15 minutes. Allow to cool before straining into a bottle allowing room in the top 1Ú4. Fill with wine or vodka and shake. Use 2 tablespoons every 1Ú2 hour until relief.
Facial Infusion
(This is made as a tea then stored in the frige for up to 2 weeks)
Mix 1/2 cucumber-peeled, Aloe Vera Gel, Thyme, Rosemary, Lemon Balm, Mint, Chamomile. Steep the last 5 herbs for 20 minutes; then strain. Cut up cucumber, add Aloe Vera and Tea to blender, blend until smooth. Apply liquid to face with a cotton ball or soft wash cloth.
Facial Infusion, for teens
Mix Thyme, Cinnamon, Rosemary, Aloe, Mint, Basil. Use Same as above.
Headaches
Corn Husks, Mint, Lavender
OR
1 part each, Tincture: Feverfew, Ginko, Valerian Root, Ginger, Peppermint
Take a dropperful as needed up to 8 times a day.
Heartburn
Mint Tea or 1 tablespoon brown sugar or 2 tablespoons of Lemon juice added to 1/2 cup warm water
OR
1 part each, chamomile, lemon balm, licorice root
1Ú2 part marshmallow
1Ú4 part each catnip and fennel
Crush all herbs and add to 2 cups water. Bring to a boil and allow to steep for 20 minutes before straining. Add enough apple juice to double. Drink as needed.
Hemorrhoids
1 oz Olive Oil or Hemp Oil or use 1Ú2 of each
1 oz St JohnÕs Wort oil
8 drops each Ð Chamomile, Palma Rosa and Cypress Essential Oils
Apply as needed, 2 to 4 times daily.
Immune Strengthener
1 part of each tincture, echinacea, pau dÕarco, siberian ginseng, licorice, burdock, astragalus, bupleurum
Combine. Take 1Ú2 dropper, 1 to 2 times a day. If your immune is fighting something, take a dropperful 3 to 5 times a day.
OR
Echinacca, Goldenseal, Basil, Oregano Oil
Inflammation with Pain
Combine 1 part each of tincture: Tumeric, Bupleurum, Willow, Yucca root, Ginseng, Licorice, Echinacea
Take 1Ú2 dropperful as needed, 4 to 6 times a day. This is not for long term use.
Insect Bite
1 tablespoon baking soda
1Ú2 tablespoon yellow dock tincture
Form a past, adding water 1 drop at a time if needed. Apply directly to the site and allow it to dry and flake off on itÕs own.
OR
Basil, Salt or sugar and water made into a poltice
OR
A rather simple remedy to keep mosquito bites from itching and swelling up. DO NOT SCRATCH THEM. For years I would suffer all summer and I would be reminded not to scratch. Then one year I couldn't bear the scratching or to cover myself in potentially dangerous chemicals, so I worked at not scratching, and it worked! Try it for yourself and see how simple it is.
Insect Repellent
1Ú4 teaspoon each, citronella and eucalyptus essential oils
1/8 teaspoon each pennyroyal, cedar and rose geranium essential oils
2 oz of vodka
Add all essential oil to the vodka, shake well. Mist on or apply by hand to any exposed skin.
OR
Wear Citronella essential oil and take the equivalent of 1500 mg of fresh garlic every day - this is equal to15 mg capsule of garlic powder. Taking garlic will cause your skin to secrete a natural insect repellent. Don't sweet smelling essential oils, perfumes or scented deodorants and wear light-coloured clothing but not blue, they are attracted to this color.
Insomnia
1Ú4 part Kava tincture
1Ú2 part each Valerian, Hops, Passion Flower, Chamomile Ð Tintures
Combine all ingredients in a dark bottle. Take 1 tablespoon and if you still have trouble falling asleep within 30 minutes take another spoonful. Do not take more than 2 spoonfuls a nite.
Invalids or Babies, too sick to eat anything else
1Ú2 teaspoon ground Teff
1Ú2 teaspoon powdered Slippery Elm
1Ú4 teaspoon powdered Cinnamon
1Ú4 teaspoon ground Sesame seeds
2 to 3 cups water
honey to flavor or molasses or true maple syrup (grade b, not the kind you find most often in most stores)
Stir all ingredients into cold water making sure there are no lumps. Let sit for 20 to 30 minutes, then bring to a boil, stirring constantly. Remove from heat, add honey until just sweet. Do not over sweeten. Flax oil and a pinch of sea salt can be added once the individual feels a bit stronger to help add nutrients.
Kidney Stones
2 teaspoon each, hydrangea root and gravel root
1 teaspoon each, cramp bark, wild yam root, joe-pye weed
1Ú2 teaspoon each, cornsilk, plantain leaf, yarrow leaf
Powder all herbs and boil the yam, cramp bark, hydrangea and gravel root, in 1 1Ú2 quarts water for about 5 minutes then simmer for 20 minutes. Remove from the heat and add all the other herbs and steep for another 15 to 20 minutes, covered. Strain when cool and add 30 to 40 drops shepherdÕs purse tincture. Drink 3 cups daily and 8 to 10 cups water to help flush the kidneys and any broken up stones.
Migrains
(see below)
Nausea/Motion Sickness
2 parts ginger
1 part each, raspberry leaf and chamomile
1Ú4 part lemon juice
Crush all herbs and add to 2 cups boiling water, simmer for 5 minutes. Strain while still warm and add honey to slightly sweeten, but donÕt make it too sweet. When cool, add carbonated water and drink as needed.
OR
Mix Basil, Chamomile, Mint, Catnip and make a tea
Nerve Pain
Combine 1 part of each tincture: Licorice, Oats, Skullcap, St JohnÕs Wort Chamomile
Add 1Ú2 part of each tincture: Ginger, Vervain Kava, Valerian
Take as needed, taking 1Ú2 dropper at a time, up to 8 times a day. Not for long term use.
Nettle Leaf Stings
1 tablespoon baking soda
1Ú2 tablespoon yellow dock tincture
Form a past, adding water 1 drop at a time if needed. Apply directly to the site and allow it to dry and flake off on itÕs own.
PMS
Mix Lemon Balm, Basil Chamomile, Catnip & Raspberry, drink
Sinus Problems
Bee Pollen taken daily over a period of time can act as a preventative or Nettles tea
Stress
Combine 1 part of each tincture: Valerian, Skullcap, Licorice, Siberian Ginseng, Chamomile, Kava, Passion flower, California Poppy
Take 6 to 8 drops as needed but no more than 1Ú2 dropperful at one time and 6 to 8 times a day. Not for long term use.
Sunburn
This one you put in your bath. Mix Basil, Lemon Balm, Cucumber-grated, Aloe Vera Gel and Apple Cider Vinegar
Urinary Infection
1 part uva ursi
1Ú2 part each, corn silk, cramp bark, marshmallow, rosehips
Crush all herbs before adding 2 tablespoons to 1 quart of boiling water. When cool, strain. Drink 2 to 3 cups throughout the day and continue to drink this tea for at least 3 to 4 days more, after the infection seems to have cleared.
Vericose Veins
1 oz Olive Oil or Hemp Oil or use 1Ú2 of each
1 oz St JohnÕs Wort oil
8 drops each Ð Chamomile, Palma Rosa and Cypress Essential Oils
Apply as needed, 2 to 4 times daily.
Migrains
What are migraines? A whole variety of headaches associated with vascular constriction and dilation make up the unpleasant world of migraines. The two most common are classic migraine and common migraine. They may first appear in childhood, but usually in the late teens or early twenties. More women than men are subject to them, and they frequently end after menopause.
Classic migraines start with warning signs called aura's. Before the headache begins, you may temporarily lose some of your vision, see flashing lights and feel very strange altogether, maybe even feeling a burning sensation or muscle weakness.
The pain usually begins on one side of the head, but can spread. The headache may take hours to develop and several days before it goes, leaving a desire to sleep. You may experience nausea and sensitivity to light and noise. Other symptoms may include muscle numbness, tingling, scalp tenderness, dizziness, dry mouth, tremors, sweating and chilliness.
Common migraines don't begin so dramatically, but a few hours or days before onset, you may feel tired, depressed, have a burst of energy, be anxious or feel hyper. The common migraine may begin more slowly and last longer than the classic type. Except for the aura, the symptoms are the same.
The exact range of mechanisms producing migraines isn't well understood, but is believed to be an upset in serotonin metabolism that causes dilation of cerebral arteries, followed by vascular spasm in extra-cranial blood vessels.
Migraine triggers are as varied as the individuals afflicted by them. About 70% of sufferers have family histories of migraine.
Food is a common trigger, and can be nearly anything. Some of the most frequent food triggers are anything aged, canned, cured, pickled or processed or that contain tyramine or nitrites. Aged cheese, bananas, caffeine, chicken livers, MSG, alcohol, yeast products, some breads, chocolate, red meat, shellfish are common, but the list is extensive and depends on the individual. Try eliminating these first. If that doesn't work, see if you are sensitive to citrus, lentils, nuts, any kind of green beans or peas, vinegar or yogurt. Stress, strong emotional reactions and fatigue may be triggers, in addition to compounding the symptoms. Weather or altitude changes may contribute to them. There's a hormonal trigger for some women, causing migraines prior to or during menstruation or when using birth control pills or estrogen replacement therapy. There seems to be an association with sluggish liver function from eating too much fatty food or heavy drinking.
How can they be prevented or treated? If you can catagorize your migraines as being related to physical stress or emotional upheaval, stress reduction techniques, meditation and biofeedback have been found to be helpful, as have acupuncture and bodywork. Chiropractic or Osteopathic treatment may help if there is a structual problem in the neck. Again, it's very individual and complex issue, and you may need the assistance of a professional Herbalist.
SOME HERBAL THERAPIES:
The following delicious Migraine Tea from Ana Nez Heatherly of Gatesville, Texas, appears in the July 1995 Mother Earth News. She prepares a cold infusion of: 6 parts Rosemary leaves, 4 parts Peppermint leaves, 4 parts Lemon Balm leaves, 4 parts Sweet Violet, 3 parts Feverfew, 1/2 part sweet Violet Flowers
General Instructions: for Herbal or Flower waters
First choose your plant material.
Grind your herbs to a powder.
Add your oil to the jar, about half full or less and add herb and fill the jar.
Make sure there are no air bubbles.
Place the jar in a sunny window.
Shake daily for 2 weeks.
After 2 weeks, open the jar. Take a whiff. If you can smell the herb, youÕre done, if not, strain off the oil. Discard the plant material and replace with a fresh batch and repeat for another 2 weeks.
Some plants take longer than others to infuse the oil.
Strain the oil and store in a dark glass bottle with a tight fitting lid.
Headache/Stress Relief Oil
1 cup olive oil
2 tablespoons lavender flowers
1 tablespon chamomile flowers
1 tablespoons hops
This makes a great massage for those times when you are too stressed to relax and get some sleep.
Massage into the temples, neck, and shoulders.
Simple Hair Oil
1 teaspoon rosemary infused olive oil (more or less, depending on hair length)
Warm the oil slightly.
Apply to hair and comb through.
Wrap your hair in a towel for 30 minutes.
Wash out with a mild shampoo.
This can be a leave-in conditioner for more damaged hair.
Rosemary adds shine and can promote hair growth.
Cucumber Splasher from NatureÕs Beauty Kit: Cosmetic Recipes You Can Make at Home
Ingredients:
cucumber, water, fresh mint
Instructions:
Peel and cut half of a cucumber.
Mix in blender until smooth.
Add an equal amount of water.
Add 4 fresh mint leaves.
Mix in blender until smooth.
Strain through muslin, cheesecloth, or a paper coffee filter into clean jar.
Splash on face or apply with a cotton ball.
Store in refrigerator, discarding any unused portion after four days.
Fennel Cleansing Milk (for oily skin)
Herbs: RD Home Handbooks by Lesley Bremness
1/2 cup buttermilk
2 TBS fennel seed, powdered
Gently heat the milk and crushed seed together in a double broiler for 30 minutes.
Leave to stand for a further 2 hours. Strain, bottle, refrigerate and use within 1 week. Use cotton balls to wipe face with Fennel Milk.
Honey Lemon Mask
2 tablespoons honey
1 teaspoon lemon juice
Gently warm the honey and lemon mixture. When warm spread your face. Leave on for up to 30 minutes then wash off and pat dry with a soft towel.
Toothpaste Recipes
1/4 tsp peppermint oil
1/4 tsp spearmint oil
1/4 cup arrowroot
1/4 cup powdered orrisroot
1/4 cup water
1 tsp powdered sage
Mix all dry ingredients in a bowl. Add water until paste is desired consistency. Store at room temperature in a tightly covered jar. Substitute 1/2 tsp each of oil of cinnamon and oil of cloves for peppermint/spearmint if desired.
Similar to Oils, Flower waters are made in a similar way as teas. They can be both good for the body and soul.
Rose Lavender Cologne
1 to 2 cups rose petals
1Ú2 to 1 cup fresh lavender flowers
1Ú2 cup Vodka
1Ú2 cup boiling water
Put crushed rose petals & alcohol in a jar and leave for 6 days. On day 5, in a separate jar add lavender and pour boiling water over them. Cover and leave overnight. Strain alcohol from roses, pressing down well and mix with lavender infusion after straining and shaking well. Leave for 1 week, shaking daily then starin any sedement through a coffee filter or fine cloth.
Sweet Water
2 handfuls each of: Roses, Basil, Marjoram, Lavender, Walnut Leaves
a few each: Bay leaves, rosemary, lemon & orange peels
1 handful Rosemary
25g cinnamon
a little Balm
25g cloves
Infuse ingredients in white wine for 12 days, then strain through fine cloth or coffee filter.
A Simple Natural Skin Cream
Submitted By Rhiannon
1Ú2 oz beeswax
3 oz Sweet almond oil
4 Tbs rose water
3 to 4 drops Essential oil of Rose
Melt the wax over low heat and warm the oil and beat into the wax. Then warm the rose water, and dribble this into the warm wax/oil mixture beating it as you go. Stir the essential oil into the cream before it has set. Pour into a clean jar choosing one with a wide mouth because the cream solidifies as it cools.
Herbs in Cooking
Another way to use herbs in your life is to put them into your food. Here are just a few examples of ways to incorporate herbs into your food.
Appetizers
Tangerine Mint Cup
1/8 cup apple mint
1/8 cup orange mint
3Ú4 cup water
Tangerines Ð 1 per cup/person
Sugar
Remove Tangerine peel and scrape off any fiber. Separate into sections, remove seeds and lay all the sections in a bowl. Make a strong infusion of 1Ú4 cup each apple mint and orange mint in 3Ú4 cup of water, boil for 5 minutes in a saucepan, crushing leaves as they boil. Strain out leaves and set it aside to cool then poor over the tangerines. Sprinkle the sugar over the top to sweeten slightly, it should still be tart, as a pre-dinner appetizer. Chill until ready to serve by putting several slices into a cup with some of the infusion. Sprinkle with finely chopped mint, fresh or dried, to taste.
Fruit Cup
1 cantaloupe
1 honeydew melon
1 very thick slice of watermelon
1 cup freshly sliced pineapple
1 cup sugar
2 tablespoons finely chopped apple mint, orange mint, garden mint and peppermint
1 tablespoon shaved candied angelica (recipe included)
Use a small scoop to make tiny fruit balls from the cantaloupe, honeydew, watermelon. Add the sliced pineapple to a bowl large enough adding the sugar over all of it but it should remain tart. Add finely chopped mint, about a tablespoon per quart of fruit. Allow the mixture to stand for 2 to 3 hours in the refrigerator so the flavors blend. Serve into individual bowls with more dried mint on top and the candied angelica.
Zesty Tomato Juice Ð A Home version of V8
1 pint of tomato juice
1 or 2 stalks celery
1 lemon, juiced
1 orange, juiced
1Ú2 teaspoon salt
Pepper to taste or Tabasco sauce
1 tablespoon finely chopped, each: summer savory, sweet marjoram, basil, thyme, parsley, celery or lovage leaves
1 teaspoonful finely chopped lemon peel and sage
In a large container, put all the ingredients except for the lemon and orange juices. Allow it to sit overnight so all the flavors have a chance to blend. When ready to serve, add the lemon and orange juice, straining to keep seeds out.
Scandinavian Eggs
Hard boiled eggs
Mayonnaise
Cooked beets
Salt & Pepper
Caraway seeds or basil
Parsley
Cut hard-boiled eggs in half, lengthwise, remove yolks and mask fine mixing with mayonnaise. Add finely chopped beets, equal to the to egg yolk paste, season with salt and pepper to taste. Fill yolk holes and sprinkle with caraway seeds or basil finely chopped.
Stuffed Eggs with Herbs
Hard boiled eggs
1Ú2 - 1 tablespoon of your favorite mustard
1 teaspoon mayonnaise
1 tablespoon each: summer savory, tarragon, chervil, basil, and chives
Salt & pepper
Parsley & paprika to top each egg
Cut boiled eggs in half lengthwise and remove the yolk, mash and mix with mayonnaise and mustard. Add salt and pepper to taste and herb mixture. Fill egg whites with mixture and sprinkle with parsley and paprika.
Dessert
Indian Pudding
1 quart milk
5 tablespoons corn meal
1 teaspoon salt
3Ú4 teaspoon cinnamon
1Ú2 teaspoon ginger
2 eggs
1 cup dark molasses
2 tablespoons butter
1 cup cream
Scald the quart milk in a double boiler, add the corn meal slowly, stirring constantly, cook for half an hour. Beat all seasonings with the 2 eggs; add molasses and butter to the corn meal, stirring thoroughly. Pour into a well butter pan, add the cream and bake at 350 degrees for 1 hour. Serve with more cream or ice cream of your choice. Can also add crushed seeds as a topping.
As a nice addition, you can add a tablespoon of crushed coriander seeds to the milk as itÕs scalding, removing them before adding the corn.
Lemon Thyme Cookies
Recipe By: Stephanie Distler of Sweet Posies Herbary
Serving Size: 1
1 cup butter
2 large eggs
1 teaspoon cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
2 1/2 cups flour
3 tablespoons dried lemon thyme or twice as much fresh --minced
Sift together flour, cream of tartar and salt. Cream butter with sugar, add eggs and mix well. Work in flour mixture until well blended, stir in lemon thyme. Chill for 4 hours, or overnight. Roll into walnut sized balls. Bake on greased cookie sheet about 10 minutes at 350F.
Ambrosial Delight
1 Ð 2 cups Cherries
1 or 2 Peaches
3 Oranges
1 cup sliced pineapple
1Ú2 - 1 teaspoon sugar
1 teaspoon mint
Nutmeg &/or cinnamon to taste
Heavy cream
Arrange the fruit in a bowl sprinkle on the sugar and spices and add the heavy cream. Chill before serving.
Applesauce Cake
1 tablespoon crushed coriander
3Ú4 cup raisins
3Ú4 cup hot water
1 cup sugar
1Ú2 cup butter
1 cup thick applesauce
1 egg, well beaten
1 1Ú2 cups flour
4 teaspoons baking powder
1 teaspoon cinnamon
1Ú2 teaspoon nutmeg
1Ú4 teaspoon allspice
1Ú4 teaspoon cloves, powdered
1Ú2 cup nutmeat, finely chopped Ð your choice
1 teaspoon salt
Put crushed coriander seeds in a bowl with the raisins, add the hot water and let stand for 15 minutes, stirring frequently. Cream sugar and butter then add applesauce and egg. Sift dry ingredients into a bowl and mix thoroughly. Add the coriander and raisins to the applesauce mix, add dry ingredient gradually, stirring well before adding more. Bake at 350 degrees in either on pan like bread or in three-graduated pan sizes so the layers can be stacked like a pyramid.
A General Icing
1 Ð 2 tablespoons butter, softened
ConfectionerÕs Sugar
1 teaspoon vanilla, lemon, or other flavoring
Milk or cream
Coloring Ð optional
Put butter into a deep bowl and begin to squish the butter into all sides evenly. Add all other ingredients and begin to blend everything together until everything is well incorporated. Taste it to make sure there is no grittyness.
Aniseed Cookies
1Ú2 cup butter
1 Ð 1 1Ú2 cups sugar
2 eggs well beaten
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1Ú4 cup milk or orange juice
1 tablespoon aniseed
Grated orange or lemon rind
Cream butter and sugar, add eggs and mix thoroughly. Sift all dry ingredients together and the rind. Add dry ingredients to the first bowl, adding milk or orange juice, mixing each time well before adding more. When all ingredients are mix together add the aniseed and mix well to incorporate throughout. After chilling the dough well, roll it out thinly on a well-floured surface. Make cookies of any shape and place on a cooking sheet; bake at 350 degrees for about 10 minutes.
Aniseed can be replaced by 1-tablespoon caraway seed, toasted sesame seeds, or poppy seeds with lemon juice.
Candied Angelica
Cut stalks of angelica into 1Ú2 or 1 inch pieces and place into boiling water cook until tender, drain and place pieces into a ceramic jar. Pour hot syrup (either sugar, karo, or of your own making) over the angelica, wait for 20 minutes before pouring the syrup back into a pot and boil one more time. Then pour the hot syrup over the angelica again, this time leaving it for 12 to 14 hours. Pour the syrup into a pot, add some sugar to cover the angelica and boil again. Pour over the angelica again and allow it to stand for 2 days. Repeat this last process until the angelica becomes clear. Drain and allow to crystallize, then store in cool dry place.
Sesame Bars
1-cup sesame seeds
1Ú2 cup sugar
2 tablespoons honey
1Ú2 cup water
Pinch salt
Add anything else you might like
Brown seeds with a bit of butter in a skillet, then add the salt, sugar, honey and water. Over low heat dissolve the sugar and honey and keep a slow boil going until it is thick enough to form hard candy when drooped into cold water. Pour into a square pan that has been well buttered and wait until cooler but not hard. When you can leave a finger print, cut into squares and remove them and space them out on other cookie sheets and allow to harden. When hardened, wrap in wax paper and store in an airtight jar.
Horehound Candy
1-cup horehound leaves
1 teaspoon crushed aniseeds
1 quart water
1 1Ú2 pounds sugar
1 1Ú2 pounds honey
Mash leaves and add to boiling water with aniseeds and allow to infuse for 20 minutes, then strain and press out. To this infusion add the sugar and honey and cook until sugar is dissolved. Contiune to boil until syrup hardens when drooped into cold water. Pour into a square pan and when cool cut into pieces and warp in wax paper. Store in airtight jar.
Honey Roses
Gather several roses and pick out the best petals. Cut off the white heals on each rose petal then mash with a wooden spoon. Boil in 1 pint of water in a non-metal pot and add 2 pounds of honey; slowly boiling down to thick syrup. Pour into scalded mason jars and seal until ready to use. Allow to cool before storing.
Candied Lovage or Sweet Flag Root
Dig roots in the autumn so roots wont shrink as much; wash well under running water, scraping the outside. Slice thin and boil for 1 hour; change water and boil again for another hour. When tender drain and boil in syrup, made from 2 cups sugar and 1Ú2 cup water, until the roots are clear. Lay them out on wax paper until dry and cool. Store in tin or jar.
Dressing & Sauces
Fruit Salad Dressing
3 tablespoons olive oil
1 tablespoon of fruit juice
Sugar to taste
Put all ingredients into a bottle and shake before using. You can add any type of mint or herb desired that goes well with the fruit chosen.
French Dressing aux fines Herbs
3 tablespoons olive oil
1 Ð 2 tablespoons cider vinegar
Burnet seeds &/or leaves, crushed fine
Salt and Pepper
1 teaspoon mixture of marjoram, basil, summer savory and parsley
Garlic to taste
Blend all ingredients in a bottle and allow it to stand over night before using. Shake well before using.
Mint Sauce
1Ú4 cup cider vinegar
1 teaspoon sugar
1Ú4 cup water
1 heaping teaspoon of your favorite mint Ð apple mint, orange mint, peppermint, etc
Gently boil all ingredients for 10 minutes and cool before storing. Allow the sauce to sit overnight before serving. Orange marmalade can be substituted for sugar.
Vinaigrette Sauce
8 tablespoons olive oil
5 tablespoons herbed vinegar, your choice
1 med. dill pickle
1Ú4 teaspoon salt & pinch pepper
1 hard boiled egg yolk or whole egg
1-teaspoon total mixed herbs of: chervil, parsley, chives, tarragon, and basil
Mint to taste if desired
Mix all ingredients well and allow to sit overnight. Shake well before serving.
Sandwich
Savory Cheese Vegetables
1 tablespoon flour
1 tablespoon butter
3Ú4 cup milk
1Ú4 teaspoon salt
3Ú4 teaspoon basil
3Ú4 teaspoon summer savory
2 tablespoons chili sauce or tomato relish
1Ú2 LB cheese, your choice
1 Ð 2 cups cooked vegetables, your choice or mixed
Blend flour and butter in a saucepan over low heat adding milk slowly. When blended add salt, herbs and chili sauce. When blended, add the vegetable and serve right away on toast that has a slice of tomato on it, add a dash of paprika on top.
Herbed Sandwich Spread
1 cup Ð Cream Cheese, Butter, Mayonnaise, Softened Cheese, Nut Meat (Pine Nut, Sunflower Seeds, etc) or other spread
2 tablespoons Herb Ð Basil, Chives, Onion, Garlic, Parsley, Tarragon, or any favorite herb Ð single or combination
Salt & Pepper to taste
Examples would be:
To 1Ú2 LB butter add 1Ú2 cup of herbs Ð tarragon, chives, basil, summer savory or garlic. Allow the mixture to stand overnight so the flavors have a chance to infuse the spread.
Mix equal parts of orange mint, apple mint and parsley with enough mayonnaise with form a smooth paste.
Once cream cheese has been softened add chives, onion, basil, summer savory and sweet marjoram.
Mix a small amount of cider vinegar, prepared mustard and freshly grated cheese until you have a fine paste. To this paste add any herb you choose, such as finely chopped chives, basil, summer savory, parsley or your favorite combination Ð adding enough cider vinegar to keep a paste consistency.
Hard-boiled eggs mashed, added to some prepared mustard and cider vinegar and lastly some tarragon or other favorite herb.
Mash hard-boiled eggs, mushrooms and mayonnaise until you have a nice spread. To this add tarragon.
Herbed Jellies
Herb |
Water |
Juice |
Sugar |
Savory 2 TBS |
1Ú2 cup |
1 cup grapefruit |
3 1Ú2 cups |
Marjoram 2 TBS |
1 cup |
1Ú2 cup lemon |
3 1Ú2 cups |
Thyme |
1Ú2 cup |
1 cup grapefruit |
3 cups |
Sage |
1Ú2 cup |
1 cup apple cider |
3 1Ú2 cups |
Mint |
1 cup |
1Ú2 cup cider vinegar |
3 1Ú2 cups |
Rosemary |
3Ú4 cup |
1Ú2 cup orange & |
3 1Ú2 cups |
1Ú4 cup lemon |
All amounts are based on 1Ú2 bottle commercial pectin.
Wash herbs well Ð leaves and stems, put into a pot and mash, add liquids and sugar over medium heat and boil for 7 to 8 minutes to help bring out the herbs oils. Turn up the heat and add the pectin, beat rapidly for about 30 seconds, skim off herbs or filter through cheese cloth into glasses and seal with wax. Allow to cool before storing until ready to use.
Salad
Pear Salad
3 fresh pears
1 package of cream cheese
1 teaspoon cream
3Ú4 teaspoon each or powdered rosemary and sweet marjoram
Copped nuts, your choice
3 teaspoons of apple mint or orange mint
Peel the pears then cut in half and remove the center. Soften the cream cheese with the cream, add the rosemary and marjoram, and stir thoroughly. Shape the cheese into small balls, roll in finely chopped nuts and place one into the center of each pear. Sprinkle each with dried apple or orange mint or a mix of the two. Serve with fruit dressing.
Potato Salad
1 tablespoon of equal parts of: basil, summer savory, and marjoram
1 cup mayonnaise
2 onions
2 hard boiled eggs
4 still warm, potatoes
Salt & pepper
1Ú2 teaspoon celery salt or celery seed, crushed
Cider Vinegar
Pickle relish
Mix herbs into the mayonnaise and allow to stand while the potatoes boil. Slice onions and place into the vinegar to help take the bite out of them. In a bowl big enough for the salad slice the eggs and mask them into small pieces, add the vinegar with onions and stir in the mayonnaise. Blend all ingredients well. Allow the flavors to blend before slicing the potatoes into the bowl. When the potatoes are done, allow them to cool briefly before starting to slice them into the bowl. When done slicing, stir well and allow the heat to warm all the ingredients. Once cool; place into the fridge to sit overnight. Serve cooled the next day.
Side Dishes
Savory Beets
1 1Ú2 cup cider vinegar
1Ú2 cup water
1 bunch of fresh beets
1 teaspoon basil
1 teaspoon winter savory
1 tablespoon butter
Dilute strong cider vinegar in 1/3 cup water, making enough liquid to cover beets. Tie up herbs in cheesecloth and place into the liquid. Simmer slowly on low heat for at least 10 Ð 15 minutes. Remove from heat and allow it to cool before squeezing the herbs out. Add beets to this vinegar, over low heat, add butter and heat only until butter is melted, then serve.
Creamed Mushrooms in Herbs
1Ú4 - 1Ú2 LB mushrooms
1 tablespoon of: summer savory, sweet marjoram, chervil and basil Ð mixed together
2 thick slices of lemon
2 tablespoons butter
2 tablespoons flour
1Ú2 teaspoon salt
Cream
Make sure mushrooms are clean before putting into a pot with enough water to cover them, add the herbs in a cheesecloth bag and lemon slices. When mushrooms are tender and the liquid is reduced to about half a cup, remove the lemon slices and herbs and squeeze out. In a skillet add butter and flour and salt, make rue. Add the cream, stirring until you have a medium thick sauce before adding he mushrooms and liquid. Cook until you have the thickness desired. If you make it thick enough it can be put on toast.
Herbed Seasoning Mix
1 tablespoon salt
9 cups bread crumbs
1Ú4 - 1Ú2 teaspoon pepper
1 teaspoon each: summer savory, sweet marjoram, thyme, celery leaves and parsley
1Ú2 teaspoon each, grated orange and lemon peel
2 large onions, finely minced
2 tablespoons butter
1 egg
3Ú4 cup hot water or milk
Garlic, as much as you like
Mix all herbs in a skillet and heat until you can smell them, removing them right away and put to the side. Fry the onion (and garlic) with butter until golden brown. Mix all ingredients in a skillet, heating everything slowly. Toast until the egg is well cooked and everything is dried out, so nothing spoils or can cause molding. Never over heat. The only time you can use it moist is if itÕs used in a recipe right away. Once dry you can put it through a mill to make a fine powder that comes out of a salt shaker easily.
Glazed Carrots with Herbs
Carrots
2 tablespoons total of: summer savory, sweet marjoram, chervil, and basil
1 tablespoon sugar
1Ú2 cup water
Butter
Split all carrots in half lengthwise and parboil. Butter a pan or pie pan. Spread the herb mix evenly over the bottom, lay carrots evenly over the bottom, flat side down. Sprinkle the sugar and the rest of the herb mix over the top of the carrots, about 1-tablespoon. Dot with butter or pour melted butter over the top. Add the water. Place dish into a 350 degree oven for about 15 minutes or until they are tender. Serve warm.
Simple Baked Potato
Butter
Salt & pepper
Basil
Parsley
Any other herb you like
Garlic
Potatoes
Bake all potatoes until done. In a skillet fry the garlic. Put all herbs, salt and pepper into a skillet or small pot, heat until aromatic. Mix the herbs with the garlic and add the butter, heat slowly until melted. Split your potatoes down the center, where the herbed butter mix is poured. Serve warm.
Broiled Tomatoes
3 Tomatoes
5 tablespoons bread crumbs
1Ú2 teaspoon salt
1-tablespoon total of: summer savory, sweet marjoram, chervil and basil Ð mixed together
1Ú2 teaspoon of grated cheese
Cut tomatoes into large thick slices. Mix breadcrumbs, salt and herbs. In a shallow pan arrange the tomato slices and pour enough melted butter over them so they wont stick. Cover each slice with heaping teaspoon of herb mixture and sprinkle with cheese. Place into the oven that is set to broil and watch carefully until done, about 10 minutes.
Soups made with Herbs
For your Health
Soup is one way for people to use herbs and take in their healing qualities. This may be why soups of old were so nourishing to the body. The Chinese have taken this a step further by opening restaurants where your history and ailments are given and the chef creates a healthy soup for you, making each soup unique. So eat fresh soups made from whole foods like grains, herbs and roots, made right in your kitchen to regain your health. Bon Appetit.
Chinese Soup
2 ounces Chinese herbs (such as astragalus, ginseng, rehmannia, codonopsis, ligustrum, burdock and shizandra berries)
1 tablespoon finely chopped fresh ginger
1/8 cup uncooked rice
4 cups soup stock
1 diced carrot
1 beet or 1 turnip, diced
1 diced yam
1Ú4 cup shiitake mushrooms, slivered
Place all the herbs in a muslin bag or tie them together with a string. Simmer the bag and rice in the soup stock for 1 hour. Add the vegetables and mushrooms to the herbal stew, and simmer gently for another 30 minutes. Remove the bag filled with herbs, and serve the soup. If you use burdock in this soup, it can be finely chopped and need not go in a bag.
Carrot Soup with Ginger, Orange, and Cilantro
Submited by Mark Hall Even
yield: 4 cups (4 servings)
The soup can be served warm or hot, the ginger gives this a very cooling effect.
11/2 cups roughly chopped onion
1/4 cup water
3 cups peeled and diced carrots
1 tablespoon freshly minced ginger
1 1/2 cups vegetable stock or water
1/2 cup orange juice Chopped cilantro for garnish
Salt & Freshly ground black pepper
Cook the onions in 1/4 cup of water, adding the carrots when the onions are translucent. Add the ginger and stock or water (just enough to cover the carrots), and cook until tender. When the carrots are done, puree the entire mixture and add the orange juice. Add more stock or water until you achieve a desired consistency. Garnish with cilantro and add salt and pepper to taste. Serving size 5 1 cup 81 calories 0.4 grams total fat trace saturated fat 0 milligrams cholesterol
Garlic Herb Soup
Submited by Deborah Madison
yield: 6 cups (6 servings)
This soup is easy to make, requiring only that you simmer in water plenty of garlic with herbs namely, sage and parsley. The flavor of the garlic softens considerably as it cooks. As we are not including the traditional salt and olive oil, it is important that you use good quality herbs, preferably fresh ones. This broth can be drunk by itself as a pick-me-up or used as a thin soup garnished with large or small pasta shapes, diced potatoes, cooked chick-peas or white beans, rounds of scallions or leeks, and so forth. It also makes an excellent soup stock or cooking liquid for the same kinds of ingredients, imparting its flavors to the otherwise bland starches. If you are planning to add the same items to the broth, however, be sure to cook them separately so that they don't absorb all the liquid. 1 large or 2 small heads of garlic, broken apart and peeled
10 full branches of parsley
2 bay leaves
12 large, fresh sage leaves or 1 teaspoon dried
5 cloves garlic
4 thyme branches or a generous pinch of dried
8 cups water
A generous pinch saffron threads
Freshly ground black pepper
Finely chopped parsley or chervil for garnish
When peeling the garlic, look to see that the cloves are fresh, firm and ivory colored. When garlic is discolored with brown spots, it does not taste good. (It's best to discard any garlic heads that are partially spoiled, as the spoiled flavor of one clove generally permeates the entire head.) Put the first six ingredients into a pot with the water, bring gradually to a boil, then simmer 30 minutes. Strain well and return the broth to the pot. Add the saffron threads and let them sit in the hot broth for at least 5 minutes before serving. Serve with pepper and parsley or chervil sprinkled on top. variations: If using pastina (tiny pasta shaped like stars or o's) cook 1/4 to 1/2 cup directly in the saffron-flavored broth until they are done, a few minutes at most. If using rounds of leeks, simmer them directly in the broth when you add the saffron. Scallions, thinly sliced, can be added uncooked. Rice, potatoes, large pasta shapes, and beans, as mentioned, should be cooked before being warmed in the broth. Serving size 5 1 cup 19 calories 0.1 grams total fat trace saturated fat 0 milligrams cholesterol
Tomatillo Soup with Corn and Cilantro
Submited by Mark Hall
yield: 4 cups (4 servings)
Both salsa verde and enchiladas suizas in your local Mexican restaurants rely heavily on the tomatillo for their distinctive color and taste. If you have had either of these, then this soup should rekindle fond memories of mariachis and sombreros.
1 1/4 pounds whole tomatillos (approx. 1 cup puree)
2 large ears fresh corn
1 1/2 cups chopped red onions
2 teaspoons dry white wine
11/2 teaspoons freshly minced garlic
1 cup finely diced red bell pepper
1 cup vegetable stock
1/8 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped cilantro Salt Cilantro, green onions, and tortilla chips for garnish
Husk and then rinse the tomatillos. Blanch them in boiling water until the color changes to olive green. Drain, then puree in a blender or food processor. Set aside. Shave the kernels off the ears. Take the back of the knife and rub it against the ear to remove any of the leftover corn and juice. There should be 2 cups. Braise the onions in the white wine with the minced garlic. When the onions are translucent, add the corn and red pepper and cook until tender. Add the vegetable stock, pureed tomatillos, cayenne, and black pepper. Simmer for about 15 minutes to allow the flavors to blend. Add the cilantro, salt to taste, garnish, and serve. serving size 5 1 cup 145 calories 1.5 grams total fat 0.2 grams saturated fat 0 milligrams cholesterol
Soup the Next Day
Vegetable stock, your choice
Herbed Seasoning Mix, see recipe
Herbed glazed carrots, see recipe
Onions
Boiled potatoes
Salt & pepper to taste
Celery
Carrots
In a large pot, add the Herbed Seasoning Mix, add carrots, diced potatoes, onions, salt, pepper, celery and anything else you like. Simmer the soup until everything is done. Allow it to sit overnight so all flavors blend together. Add water to thin slightly if desired or if itÕs too strong. This is a very simple soup and good for people, who may not feel like eating anything heavy or are sick but need something,
Biscuits
Fresh Herb & Chive Biscuits
Serving Size : 24
8 oz Firm silken tofu
1/3 cup Apple juice
1 Tbs Lemon juice
1 cup Whole Wheat flour
1 cup All-purpose flour
2 tsp Baking powder
1/2 tsp Baking soda
1/4 ts Salt, optional
1 Tbs Basil, dried
1 Tbs Chives, dried
Preheat oven to 450F & oil cookie sheets. Blend tofu till smooth. Blend in apple juice & lemon juice. Transfer to a medium sized mixing bowl & set aside. Sift together the next 5 ingredients & fold into the tofu mixture. Stir in basil & chives. Turn dough out onto a lightly floured board & form into a ball. Roll dough out to 1/2" thickness & cut with a cookie cutter. Bake for 12 minutes & serve immediately.
Herb Biscuits
Submitted by: Brenda T.
This is a great recipe for showers, luncheons, or other parties. It can be easily doubled or tripled. Makes 8 servings
Ingredients:
1 (12 ounce) package buttermilk biscuits
1/2 cup margarine, melted
1 1/2 teaspoons dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon dried minced onion
Directions:
1. Cut buttermilk biscuits into quarters.
2. In a medium bowl blend melted butter with the dried parsley, dill weed, and onion flakes.
3. Roll each biscuit quarter in herb butter. Place in 8 inch cake pan, with pieces touching. Pour butter over biscuits.
4. Bake in a 425 degree F (220 degrees C) oven for 12 minutes. Serve warm.