Teas Spices and Herbs Oh My!

Your Healing Kitchen

2011-07-04T13:30:00.003-04:00

Herb and Spice Research Indicates that the foods you eat can make or break your health! The latest research shows that many diseases can be stopped and /or reversed by changing the food you eat, especially using healing herbs and spices.
Your health is in your hands. It can be in your kitchen.
What's more, according recent scientific research, some herbs and spices have the ability to help neutralize harmful substances in the body, taking away their cancer-causing potential. Nutmeg, ginger, cumin, black pepper and coriander, for example, have been shown to help block the effects of aflatoxin, a mold that can cause liver cancer.
Recent studies show that many spices used in ancient times for healing are as relevant for healing today as they were then.

Cayenne

That burning sensation in your mouth when you eat foods spiced with cayenne (red) pepper comes from capsaicin, the oily compound behind most of the health benefits of cayenne and its peppery cousins. Capsaicin is the active ingredient in many prescription and over-the-counter creams, ointments, and patches for arthritis and muscle pain. Over time, it short-circuits pain by depleting nerve cells of a chemical called substance P, which helps transfer pain signals along nerve endings to the brain. It's also used for treating shingles pain and diabetes-related nerve pain.
Cayenne's benefits don't end there, however. Sprinkle some onto your chicken soup to turbocharge that traditional cold remedy, since cayenne shrinks blood vessels in your nose and throat, relieving congestion. It's also a metabolism booster, speeding up your calorie-burning furnace for a couple of hours after eating. Cayenne is thought to act as an anti-inflammatory and antioxidant. Studies find that it also has some anticancer properties, and researchers are exploring its potential as a cancer treatment. Finally, in at least one study, published in the American Journal of Clinical Nutrition, researchers found that people with diabetes who ate a meal containing liberal amounts of chile pepper required less postmeal insulin to reduce their blood sugar, suggesting the spice may have antidiabetes benefits.

Cinnamon
Cinnamon on toast or oatmeal is so tasty it's hard to believe the brown powder has any health benefits at all, but it's actually one of the most powerful healing spices. It's become most famous for its ability to improve blood sugar control in people with diabetes. Some of its natural compounds improve insulin function, significantly lowering blood sugar with as little as 1/4 to 1/2 teaspoon a day. The same amount could cut triglycerides and total cholesterol levels by 12 to 30 percent. The apple pie spice can even help prevent blood clots, making it especially heart smart.
Like many other spices, cinnamon has antibacterial and anti-inflammatory properties. It's been shown to conquer E. coli, among other types of bacteria. Researchers have even discovered recently that it's rich in antioxidants called polyphenols - another reason it's good for your heart. It's also high in fiber (after all, it comes from the bark of a tree) and can reduce heartburn in some people.

Cloves
Cloves, an aromatic spice common in Indian cooking, contain an anti-inflammatory chemical called eugenol. In recent animal studies, this chemical inhibited COX-2, a protein that spurs inflammation (the same protein that so-called COX-2 inhibitor drugs such as Celebrex). Cloves also ranked very high in antioxidant properties in one study. The combination of anti-inflammatory and antioxidant properties spells heaps of health benefits, from boosting protection from heart disease to helping stave off cancer, as well as slowing the cartilage and bone damage caused by arthritis. Compounds in cloves, like those found in cinnamon, also appear to improve insulin function.
Have a toothache? Put a couple of whole cloves in your mouth. Let them soften a bit, then bite on them gently with good molars to release their oil. Then move them next to the painful tooth and keep them there for up to half an hour. Clove oil has a numbing effect in addition to bacteria-fighting powers. In test tubes, cloves also killed certain bacteria that were resistant to antibiotics.

Coriander
Coriander seeds yield cilantro, also known as Chinese parsley, a staple herb in Mexican, Thai, Vietnamese, and Indian cooking. The seeds have been used for thousands of years as a digestive aid. Try making a strong tea from crushed seeds (strain before drinking). The herb can be helpful for some people with irritable bowel syndrome, as it calms intestinal spasms that can lead to diarrhea. Preliminary studies in animals support another traditional use for coriander - as an antianxiety herb. Its essential oil appears to fight bacteria, including E. coli and salmonella. It's also being studied for its potential cholesterol-reducing benefits and has been shown to lower cholesterol in animals.Like many other herbs, this one acts as an antioxidant. According to one study, cilantro leaves provide the most antioxidant punch

Garlic
Smash a clove of garlic and take in the pungent fragrance. That famous odor comes from byproducts of allicin, the sulfur compound believed to be responsible for most of the herb's medicinal benefits. It's what gives garlic its 'bite.'
When eaten daily, garlic can help lower heart disease risk by as much as 76 percent. How? By moderately reducing cholesterol levels (by between 5 and 10 percent in some studies), by thinning the blood and thereby staving off dangerous clots, and by acting as an antioxidant. Garlic's sulfur compounds also appear to ward off cancer, especially stomach and colorectal cancer. The compounds flush out carcinogens before they can damage cell DNA, and they force cancer cells that do develop to self-destruct.
Strongly antibacterial and antifungal, garlic can help with yeast infections, some sinus infections, and the common cold. It can even repel ticks (as well as friends and family, if you eat enough).

Ginger
This gnarled root has been a major player in Asian and Indian medicine for centuries, primarily as a digestive aid. Today researchers are most excited by ginger's ability to combat inflammation. Several studies have found that ginger (and turmeric) reduces pain and swelling in people with arthritis. It may work against migraines by blocking inflammatory substances called prostaglandins. And because it reduces inflammation, it may also play a role in preventing and slowing the growth of cancer.
Ginger's still good for the tummy, too. It works in the digestive tract, boosting digestive juices and neutralizing acids as well as reducing intestinal contractions. It's proven quite effective against nausea. In fact, at least one study found ginger to work just as well as Dramamine (dimenhydrinate) and other nausea-stopping drugs, with the added benefit that it doesn't make you sleepy. The trick is to take ginger (in tablet, powder, or natural form) before you think you may become nauseated, when it works best. It's also an effective, short-term treatment for morning sickness.

Mustard
Mustard is made from the seeds of a plant in the cabbage family - a strongly anticancer group of plants. Indeed, mustard seeds contain compounds that studies suggest may inhibit the growth of cancer cells.
Mustard also packs enough heat to break up congestion, the reason it was traditionally used in chest plasters. Like cayenne pepper, it has the ability to deplete nerve cells of substance P, a chemical that transmits pain signals to the brain, when used externally. A mustard compress also brings more blood to the fingers of people with Raynaud's phenomenon, a circulatory problem that causes frigid fingers.
Mustard is also said to stimulate appetite by increasing the flow of saliva and digestive juices. A bit of mustard powder added to a foot bath helps kill athlete's foot fungus. *Don't eat too many mustard seeds or more than a teaspoon of mustard powder; the former has a strong laxative effect, while the latter can induce vomiting.

Nutmeg
Like cloves, nutmeg contains eugenol, a compound that may benefit the heart. It was one of the key spices that give the Spice Islands their name, and some historians link its popularity in the spice trade to the hallucinatory effects that result from ingesting large amounts. The euphoria, which is due to nutmeg's active ingredient, myristicin, is described as similar to that caused by the drug ecstasy. Don't worry about your teens raiding your spice drawer for a quick high, however; it also packs some nasty side effects, and nutmeg poisoning is a very real risk.
Medically, nutmeg (the seed of an evergreen tree) and mace (the covering of the seed) have strong antibacterial properties. It's been found to kill a number of bacteria in the mouth that contribute to cavities. Myristicin has also been shown to inhibit an enzyme in the brain that contributes to Alzheimer's disease and to improve memory in mice, and researchers are currently studying its potential as an antidepressant.

Sage
Perhaps it's no coincidence that 'sage' describes a wise person; the herb is a known memory enhancer and has been shown in some lab studies to protect the brain against certain processes that lead to Alzheimer's disease. In at least one human study, a sage-oil concoction improved the mood of participants, increasing their alertness, calmness, and contentedness. In a British study, healthy young adults performed better on word recall tests after taking sage-oil capsules.
Like so many other herbs and spices, sage has anti-inflammatory and antioxidant properties as well as anticancer actions. One of its phytochemicals is thujone, best known as a chemical in the liquor absinthe that is said (falsely) to have hallucinatory effects. Today sage shows potential as a diabetes treatment. It appears to boost the action of insulin and reduce blood sugar. As a result, sage is sometimes called nature's metformin since it performs like the common antidiabetes drug. Some researchers have already suggested that sage supplements may help prevent type 2 diabetes.

Turmeric

Turmeric, the spice that gives curry powder its yellow hue, is used in Indian medicine to stimulate the appetite and as a digestive aid. But lately it's grabbing some serious attention as a potentially powerful cancer fighter. The chemical responsible for turmeric's golden color, called curcumin, is considered a top anticancer agent, helping to quell the inflammation that contributes to tumor growth and working in much the same way as broccoli and cauliflower to clear carcinogens away before they can damage cellular DNA and to repair already damaged DNA. Lab studies show turmeric helps stop the growth and spread of cancer cells that do form. Research suggests that it may protect against colon cancer as well as melanoma, the deadliest form of skin cancer. Researchers at Rutgers University in New Jersey are investigating a combination of curcumin and phenethyl isothiocyanate (the anticancer compound in cruciferous vegetables) as a possible treatment for prostate cancer.
Studies have also linked turmeric to reduced inflammation in a number of conditions, including psoriasis. In animal studies, curcumin decreased the formation of amyloid, the stuff that makes up the brain deposits characteristic in people with Alzheimer's disease.

Time For A Cleansing

2011-07-02T19:07:00.008-04:00

The Mater Cleanse…my experience

After lots of years of taking anti-inflammatory medication and pain meds for my joint pain I had enough! I wanted to figure out just what I needed to do to feel better. I heard of and did a lot of research on the use of holistic medicine. The idea is figuring out what is missing, or what your body needs to fix itself or feel better, not just covering up the symptoms of what is really wrong.
I am not a sick girl, never have been, but I have not been kind to my body. I am overweight and have been as long as I can remember. I was a fairly heavy drinker in my 20s….and 30s, oh and I have broken a few bones in my lifetime. My body needed to do 3 things: weigh less, dry out and fix itself. I wanted off the medication that was #1 for me. I felt like the medication I was taking was like putting a band-aid on a bullet wound, so I found the Master Cleanse. I was not totally convinced but I read a few testimonials that made me want to give it a try.
It is simple at best a Lemonade concoction that cleans out your system. Well it’s a little more than that but not much.

This was going to be an experiment in will power and self awareness. As you will read it is a testament to the power of herbs and botanicals.

This is how it worked for me.

Remember this means no solid food until the cleanse is done, and it is only done when it wants to be done!

It has different stages to it.

The first three days I was getting over the hunger pangs and I lost some water weight.

(this is NOT a weight loss program, it is a Cleanse! I don't care Beyonce says!

I suddenly, and surprisingly had a ton of energy. I felt invigorated, maybe because I was committed and I was following through, at any rate I felt pretty good.

I noticed that I had this weird film on my skin that I had to continually wipe off. I started carrying wet wipes with me. This was the toxins coming out through my skin! Gross! but interesting. The cleanse was on! Now it's called a cleanse because it does just that, cleans you out if you know what I mean.

The person that was doing it with me gave up after 3 days,. but not me. I could see and feel results. I have this right ankle that has always swelled like a grapefruit everyday of my life since I sprained it ages ago, guess what NO swelling! I felt Great, and I was determined to see it through.

My back had no pain, my joints felt better and the energy...WOW!

The film on my skin got less and less, and they say when your tongue is pink again (it has this whitish color to it while in the cleanse) It has completed it's process.

My tongue was pink and the film was gone my skin looked great and I felt wonderful!

14 days since the start of my experiment I had a new sense of myself! I had lost 15 lbs. but I knew that it would probably come back the minute I put solid food back in my system. The test was to put healthy food back in and put forth my new regiment of herbal remedies to replace prescription medication.
I had learned so much while on this quest and was ready to make it work. I had consulted with an herbalist friend of mine who was overjoyed that I was making this change.

It's like you are a clean slate and it was up to me what I was going to do with it...not the Doctor's and drug companies.

Remember I said I was heavy drinker for a while? This was the culprit for most of my problems. My Liver and Kidneys just were not working properly. This is what was causing my swelling and back pain, as well as not allowing me to lose weight like I needed to. It all has to work... to work right!

I started taking Milk Thistle for the damage I had done to my poor liver. I jump started my Kidney function with Juniper Berry and I took Dandelion Root as a diuretic. Wow..... after 2 weeks I could see and feel a difference!

I needed to increase my circulation, to move all this through my system and get rid of the bad tissue and fluid that my body was now trying to expel because it was attempting to function correctly. This was a job for Hawthorne Berry and man does it work, no more numbness or coldness in my hands and feet, and no more leg cramps that had always plague me before.

All this was 5 years ago... I still take the Hawthorne, Milk Thistle and Dandelion to this day.

I have not had a prescription drug since and I fell better than I ever did!

I also proved something to myself.... I matter!

This allowed me to research and find out what lifestyle I needed to be living to loose the weight I have struggled with forever. I found Ketogenic.... extremely Low carb. This has also allowed me to sleep better.

(I had only ever slept not more than 4 hrs a night) not insomnia but... well my brain would just not shut off. That's the only way I can describe it. I am 72 lbs lighter and a Low Carber forever!

Ok, Here's how it works............

Makes 1 serving

2 Tbsp organic grade B maple syrup
2 Tbsp freshly squeezed lemon juice
1/10 tsp cayenne pepper * note if you have seasonal allergies, this will rid you of their effects. It's amazing!
10 oz purified warm or room temperature water

Makes 6 servings (typically a day's worth)

12 Tbsp organic grade B maple syrup
12 Tbsp freshly squeezed lemon juice
1/2 tsp cayenne pepper
60 oz purified warm or room temperature water

Combine the lemon juice, maple syrup and cayenne with the water. Stir. As for the other main ingredients they're pretty standard fare, and can be found at most grocery stores. The only thing I found hard to find was the grade B maple syrup. I had to go to a local health food store. It was actually convenient, I could get all the ingredients there. A few things to keep in mind...

Use organic ingredients The goal of the Master Cleanse is to remove toxic substances from your body so stay away from ingredients that have been sprayed with pesticides
Don't use concentrated lemon juice If you have to you can use non-organic lemons, but you cannot use concentrated lemon juice because It's filled with sugar and preservatives.
Make sure the sea salt is Unrefined or Not iodized This will be used as a laxative, if salt intake is a problem for you I'll show you another type of laxative in the Optional Ingredients below

Optional Ingredients: The first of the optional ingredients, the laxative tea can be used in place of, or in addition to the sea salt flush. The purpose of both of these items is to increase eliminations. Of the two the sea salt is the more effective, but if you take sea salt the laxative tea will work fine. The tea can be found in most grocery stores, and is sold under different brand names. The brand I used was Smooth Move (it taste like licorice) I now take this in pill form, It works great for Low Carb. (super cleanse from the GNC store) The beauty of the Master Cleanse lies in its simplicity. By going on this diet you allow your body to use the energy it normally spends on breaking down, digesting, and assimilating food to cleanse itself, so you add much to the Master Cleanse without taking away from its effectiveness. But you can use herbal teas (decaffeinated) to help break the redundancy of drinking the plain lemonade all day long. These teas come in an assortment of flavors, and can really liven up the taste of the lemonade. Herbal tea can be found at just about any grocery store.I drank peppermint and ginger tea, both are good to make you feel full and settle your tummy. The Master Cleanse works just how it sounds; you consume primarily lemonade for the entire time you're on the diet. So the recipes for the diet itself are fairly simple. You should drink a minimum of 60 oz of lemonade a day, but can drink more if you like. You can also drink as much water as you want.

Adding a Natural Laxative To Help Flush Out Your System

Drinking 1 teaspoon of unrefined non-iodized sea salt mixed with 25-35 ounces of water will flush out your system. It's best to use either of these laxatives (or both of them) 2 times a day. I've found it best to take them in the morning and before I go to bed. Also, I advise you give yourself at least an hour and a half before you go out when you do this. These laxatives will work fast, and you will discover why you should probably be at home near a bathroom when you use them. Gross! but it's what this is all about. Here's how I did it. I would make a days worth of lemonade every morning, put it back into the 20 oz water bottles and take them to work with me. 3 bottles a day. I took some herbal tea to work as well in case my tummy felt a little queasy. I'm tellin' ya peppermint works great for that. I work long hours so, when I got home I would just have some tea. Before I went to bed I would drink my smooth move tea. It works grate overnight. In the morning I would drink the salt water, make my lemonade and wait for the tea and salt water to work. It works! To make it more interesting I would juice my lemons with some pulp. It's almost like eating! I was working out of town for a portion of my experiment so I made 3 days worth of my delicious drink and I froze them immediately, took them along and put them in the hotel room in my little freezer. Cool huh? So, you drink your smooth Move tea before bed, drink your salt water in the morning and 60 oz of lemonade through the day. That's it! You will me disturbingly amazed at what comes out of your body, you will wonder how it all got in there. Again gross, but true. When I was done and returning to solid food I started with broth and juices from my juicer. No sugar all natural, then into raw veggies and healthy choices. Keep a journal of your daily trials a tribulations. This will help you tremendously to get through it. I am an anomaly at the doctor's office, I should be unhealthy but, I am just not and getting better everyday! They can't figure out why I have not had my prescriptions filled for 5 years now! They tell me I should be unhealthy, but they admit that I am surprisingly not! Doctor's will not admit that drugs keep you sick, but I have met one recently that will concede to holistic healing, so I am keeping him.! This was one of the most important things I have ever done for myself it taught me me so much. You should eat to live not live to eat! Everything we do has consequences! I am and should be in charge of my own well being! It goes so deep as I appreciate so much more about living day to day than I ever did before! This has helped me in so many ways, not just health but life! Comment or email me for support and help. Jeanette

An Apple...or an Herb a day keeps the doctor away

2011-06-19T11:49:00.005-04:00

While it may seem "trendy" to some, Herbal Medicine has been around for thousands of years. In fact, many of the familiar pharmaceutical medications we use today were originally created from "natural" ingredients. Drugs like opium from poppies, aspirin from willow bark, digitalis from foxglove and quinine from cinchona bark

...although there is scientific and medical research that support the use of herbal, medicinal and holistic remedies...please consult with your doctor before any alternative remedies are used.

How To Make Herbal Infusions

An herbal infusion is not the same as a tea. Herbal teas are made like ordinary tea, with 1-2 teaspoons of herb per cup, brewed for a few minutes. An infusion is made with ½ - 1 oz dried herb to 2 pints of water, brewed for several hours or overnight. Its best to infuse one kind of herb on its own, rather than mixing different herbs.

A container with a tight lid is better for retaining the essences than a teapot. Jars with a screw top lid can be used, if you warm the jar first. Place about a cupful of herb into a two pint jar, fill to the top with boiling water, seal tightly. Leave to brew for a minimum of 4 hours for leaf infusions, 2 hours for flowers.

Strain off the liquid, press out the last drops, pour into a jar or bottle. Keep refrigerated and use within a day and a half. If there is any left over, use it to feed your plants, or your hair. The discarded herbs make good compost for your herb garden

How To Make Herbal Decoctions

This method is used for hard herbs such as hard seeds, roots, rhizomes, bark, wood and berries. It produces a water extract that may be drunk on its own, made into syrups, gargles and compresses, or added to baths, oils and creams. Ingredients:

1 oz dried herb

1 pint water

Method:
1.Crush or bruise the herbs in a pestle and mortar.

2.Place in a bowl and cover with boiling water.

3.Cover with a lid and leave to stand overnight.

4.Place both the herbs and the water in an enamel pan. Top up the liquid to 1 pint to replace water that has soaked in.

5.Bring to the boil slowly then reduce the heat to a low simmer.

6.Keep covered with a lid and simmer gently for 20 minutes.

7.Strain through a muslin cloth in a strainer, coffee filter paper or jelly bag, pressing out all the liquid. Discard the herbs and use for garden compost.

This decoction will keep for 2-3 days and can be taken undiluted.

Reduced Decoctions

To make a reduced decoction, heat gently until it begins to steam. Keep covered with a lid. Turn down the heat very low and continue to steam for about 1 ½ hours until the liquid has reduced to ¼ pint. This will keep for 4-5 days in a cool place.

Decoctions can be reduced still further to a thick extract - about 1 tablespoon, which will keep for months. Preserved Decoctions

There are three methods which will preserve decoctions indefinitely:

1. Add 1 lb honey or sugar to 7 fl oz of decoction.

Take 1 teaspoonful 3 times a day.

2. Add spirits such as brandy or vodka at 1 part spirit to 2 parts decoction.

Take 2 fl oz or ¼ cup 2 times a day.

3. Pour a thin layer of vegetable oil on the surface of the decoction and seal. This will keep for about a year. To use, either draw off the oil or pour the decoction from under it. Take ½ - 1 teaspoon 3 times a day.

How To Make Herbal Tinctures

Tinctures are produced by extracting and preserving the medicinal constituents of the herb in alcohol.

For each pint or 2 ½ cups alcoholic liquid (including water) use 1 oz dried herb or 2 oz fresh herb.
Ingredients:

1 oz dried herbs

14 fl oz or 1 ¾ cup vodka or brandy

6 fl oz or 12 tablespoons water.
Method:

1. Chop or bruise the herb and mix the spirit and water together.

2. Place the herbs in a large jar and add the spirit and water.

3. Label and date the jar and leave to stand in a cool, dark place for 2 weeks only. Shake the jar vigorously every day.

4. After two weeks strain through a muslin cloth in a strainer, jelly bag or coffee filter paper, pressing out every drop.

5. Pour the liquid into sterilized glass bottles, preferably dark in color.

(Bottles can be boiled, sterilized in a pressure cooker or soaked in a bottle sterilizing liquid).

6. Label the bottles with the name of the tincture, the date, dosage and use.

A standard dose is 1 teaspoonful 3 times a day, double this for acute conditions. If you are unable to take alcohol, put the dose in 2 fl oz or ¼ cup water and leave uncovered for a few hours while the alcohol evaporates.

For gargles, washes and compresses, dilute 1 teaspoon of Tincture to 1 cup of water. Tinctures keep indefinitely.

DIY Herb Preparations

A list of Herbs and their Medicinal qualities:

...although there is scientific and medical research that support the use of herbal, medicinal and holistic remedies...please consult with your doctor before any alternative remedies are used.

Alkanet Aloe Vera plant Anise Apple Arnica Artichoke Asparagus Banana Barberry Barley Bark Bastard Balm Basil Bean Bilberry Bush Bindweed Birch Tree Birthwort Black Currant Black Mulberry Black Locust Brier Brooklime Buckthorn	Buckwheat Burdock Butterbur Caraway Castor Oil Celandine Celery Chamomile Chervil Chicory Cider Clover Clubmoss Cocklebur Common Hazel Coneflower Coriander Cornel Tree Cornflower Cowslip Dandelion Danewort Durmast Elecampane	Elder Endives European_Silver_Fir Fennel Fern Figwort Garlic Garden Angelica Gentian Ginkgo Biloba Ginseng Hemp Agrimony Hornbeam Horseradish Horsetail Hot Pepper Iris Jasmine Lady's Mantle Laurel Lavender Linden Tree Lemon Pansy	Pot Marigold Marijuana Marjoram Marsh Mallow Meadow Sage MeadowSweet Milfoil Milk thistle Milkwort Mint Mistletoe Mullein Mustard Nettle Oat Onion Parsley Parsnip Patience Dock Peach Pepper Privet Pumpkin Rattle	Redcurrant Red Poppy Roadweed Rockcap Fern Rosemary Rye Saltcedar Savory Sea Buckthorn Sesame Shepherd's Purse Silverweed Small daisies Spinach Soy Tansy Thyme Thorn apple Underbrush Wheat Wild Strawberry White Lily Wood Avens Wood spurge Wormwood

To tea or not to tea, that is the question

2011-06-12T17:54:00.009-04:00

Honey Milk Tea Books, Books, and more Books!
2 orange pekoe tea bags
1 cup boiling water
5 ice cubes
4 teaspoons sweetened condensed milk

3 teaspoons honey
*Steep the tea bags in hot water until the color turns dark red, about 3 to 5 minutes. Discard the tea bags and let the tea cool.
Combine the ice cubes, sweetened condensed milk, and honey in a glass or cocktail shaker. Pour in the tea and mix well. (If the tea is still warm, the ice may melt; add more ice if desired.) A strong, flavorful milk tea is ready for you to enjoy.

Tealisious Links

Sweet Chai Tea                                       teatime treats
2 cups water                                                          tea chef
4 black tea bags                                                    enjoying tea
1/4 cup honey                                                        tea party
1/2 teaspoon vanilla extract                                   chai, my fave!
1 cinnamon stick                                                    green tea
5 whole cloves

1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1 pinch ground nutmeg
2 cups milk
*In a saucepan, bring water to a boil. Add tea, honey and vanilla. Season with cinnamon, cloves, cardamom, ginger and nutmeg. Simmer for 5 minutes. Pour in milk, and bring to a boil. Remove from heat, and strain through a fine serve
**** a pinch of black pepper really gives it a kick!****.

Spicy Chai Tea
5 cups water

1 teaspoon whole cloves
1/2 teaspoon fennel seeds
1/2 teaspoon licorice root
1/2 teaspoon whole allspice berries
1 vanilla bean
3 tablespoons honey
2% milk
*In a saucepan, combine water, cloves, fennel seeds, licorice root,allspice berries and vanilla bean. Cover snugly and simmer over medium-low heat for 40 to 50 minutes. Filter into a suitable container and stir in honey. Stir in milk to taste.

Hot Tea Punch

5 bags of your favorite tea

6 cups water

3/4 cup sugar

2 cinnamon sticks

8 whole cloves

1 1/2 cups orange juice

1/3 cup fresh lemon juice

*Bring first 4 ingredients to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Boil 6 minutes. Remove from heat. Add tea bags. Cover and let steep 10 minutes. Discard tea bags. Add orange and lemon juices to punch. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Using slotted spoon, remove whole spices. Serve hot.

Hot Cranberry Tea
1/2 gallon orange juice

1 (64 fluid ounce) bottle cranberry-raspberry juice
1 (16 ounce) can pineapple juice
2 (2.25 ounce) packages small red cinnamon candies
1/2 gallon water
8 tea bags
Combine the orange juice, cranberry-raspberry juice, pineapple juice, and cinnamon candies in a large stockpot; cook over high heat until the candies dissolve.
Combine the water and tea bags in a separate pot and bring to a boil; reduce heat and simmer 5 to 10 minutes; pour into juice mixture. Serve hot.

types of tea teavanna the color of tea the tea site

Vanilla Almond Tea

4 Tea bags your favorite tea

1/2 tsp Lemon zest, finely grated

4 cups Boiling water

1/2 cup Sugar

2 tbs Lemon juice

1 tsp Almond extract

1/4 tsp Vanilla

*Steep tea and lemon rind in boiling water for about 5 minutes. Stir in sugar, lemon juice, almond and vanilla. Serve hot

Hot Toddy

1 oz brandy, whiskey or rum
1 Tbsp honey
1/4 lemon
1 cup hot water
1 tea bag
Coat the bottom of a mug or Irish Tea Glass with honey.
Add the liquor and the juice of the lemon quarter.
On the side, heat water in a tea kettle and add the tea bag to make hot tea.
Pour the steaming tea into the glass and stir.

Lemon Mint Iced Tea
1 quart water
3/4 cup white sugar
6 regular-size tea bags
1 peppermint tea bag
1/4 cup frozen lemonade concentrate
Bring the water to a boil in a large saucepan over high heat; remove from heat, then stir in sugar until dissolved. Add the tea and peppermint tea bags, and allow to steep for 30 minutes. Remove tea bag and stir in the lemonade. Serve tea over ice.

Smooth Sweet Tea
1 pinch baking soda * this is the key to making it smooth*
2 cups boiling water
6 tea bags
3/4 cup white sugar
6 cups cool water Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher. Pour in boiling water, and add tea bags. Cover, and allow to steep for 15 minutes. Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then refrigerate until cold.

Mulled Apple Spice Iced Tea

4 cinnamon sticks
8 whole cloves
8 cups apple juice
8 cranberry or blueberry tea bags
1 lemon or orange, sliced into rounds
honey or sugar, to taste (optional)

Cut a 7 inch square of clean cheesecloth (or use a coffee filter). Place cinnamon sticks and cloves in the center and tie with cotton kitchen string or butcher's twine.Wrap cinnamon sticks and cloves in a piece of cheesecloth or a coffee filter and secure with kitchen twine.
In a 4 quart saucepan, bring apple juice and spices (still in the cotton/filter packet) just to the boiling point. Remove the pan from the stove and add the tea bags to steep for 4 to 6 minutes.
Remove bags; allow tea to cool. Refrigerate several hours or overnight. Remove spices before serving and sweeten to taste with honey or sugar, if desired.
Filled glasses with shaved or chopped ice and garnish with lemon or orange slices.

Watermelon Peppermint Iced Tea

2 cups boiling water

2 bags of peppermint tea

4 lbs seedless water melon, cubed (about 6 cups)

honey

Pour hot water over the tea bags, cover and allow to brew for at least five minutes.

Meanwhile, puree the watermelon in a blender, strain and discard the pulp. In a large pitcher, add watermelon juice and tea. Sweeten with honey to taste and stir well. Chill before serving or serve immediately over ice cubes.

Fresh Raspberry Iced Tea
8-1/4 cups water
2/3 cup sugar
5 individual tea bags
3 to 4 cups unsweetened raspberries
In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water.
In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.

Simply Delicious Peach Tea
(so simple, an absolutely delicious! )
3cans peach nectar
2quarts brewed tea
1 cup sugar
1/4 cup fresh lemon juice
Stir together all ingredients; chill until ready to serve.

Herbalicious Recipes!

2011-06-11T19:50:00.024-04:00

Homemade Basil Pesto
3 large garlic cloves
1/2 cup pine nuts
2 ounces Parmigiano-Reggiano, coarsely grated (2/3 cup)
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
2/3 cup extra-virgin olive oil

With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.

Homemade Basil Mayonnaise
1 large egg

Salmon Burger With Basil Mayo

1 teaspoon freshly squeezed lemon juice
1/3 cup chopped fresh basil
2 Tablespoons chopped green onions
1 teaspoon salt
8 turns fresh ground black pepper
1 cup olive oil
Combine the egg, lemon juice, basil, green onions, salt, and pepper in a food processor or blender and puree for 15 seconds. While the processor is running, slowly stream in the olive oil.
When all of the oil has been added, turn off the machine and scrape down the sides and cover. Process again until the mixture becomes a thick mayonnaise. Remove the mayonnaise to an airtight container and refrigerate for at least 30 minutes. Use within 24 hours.
Yield: 1 cup

Bouquet Garni
A bunch of herbs (the classic trio being parsley, thyme and bay leaf) that are either tied together or wrapped in cheesecloth and used to flavor soups, stews and broths. Tying or bagging the herbs allows for their easy removal before the dish is served.

Fresh and Light Herb Dip

1 tablespoon fresh dill, chopped
1 teaspoon fresh parsley, chopped
1 large pinch fresh thyme, chopped
1/8 teaspoon cracked pepper
1 cup cream cheese
1 cup yogurt
Mix well. For best results, let sit for a little while before serving to let the aromas commingle!
Serve with fresh baked bread.

Basil Garlic Butter
Use as butter for garlic bread, croutons,
steamed zucchini, or simply tossed
with egg noodles.
1 stick softened butter
2 Tb. finely chopped fresh basil
1 tsp. finely chopped fresh oregano
1/2 tsp finely chopped fresh thyme
1 large garlic clove, minced or pressed
Allow the butter to soften for ease of preparation. Cream together all ingredients. Spoon mixture onto a 12" x 12" sheet of parchment or wax paper and form into block. Refrigerate until firm. Can be used for up to 1 month refrigerated
or frozen up to 6 months.

Shrimp Tacos with Cilantro Crema

Cilantro Crema
1 cup sour cream
1 cup plain yogurt
2 oz fresh lime juice
½ cup half and half
1 ½ Tb salt
1 Tb pepper
½ bunch cilantro chopped fine
Mix together all ingredients with a whisk.
Can be used for veggie dip, dressing, marinade for chicken or pork or shrimp.

Goat Cheese Herb Dip Great Information And Ideas, click here
8 oz soft, fresh goat cheese
3 Tb olive oil
3 Tb plain yogurt
2 Tb chopped chives
2 Tb chopped Italian parsley
1 Tb chopped cilantro
1 tsp chopped mint
1 tsp chopped thyme
½ tsp chopped fresh rosemary
Blend goat cheese, oil and yogurt in a food processor/mixing bowl until smooth. If done in the processor then transfer to a bowl. Mix in all the herbs.
This can be made before you plan to serve it, and stored in the fridge. Can be used as a spread on baguette slices or raw vegetables or for stuffing vegetables. Tastes even better the next day.

cooking with herbs

Chimichurri Sauce
Chimichurri is Argentina's essential sauce. It is wonderful with grilled steak or vegetables.
1 large bunch parsley, stems removed
4 cloves garlic
1/4 onion, chopped
1/2 cup red wine vinegar
1 tsp Kosher salt
1/2 tsp dried oregano, preferable Mexican
1/2 tsp red pepper flakes
1 cup extra virgin olive oil
In a blender or food processor, finely chop the parsley, garlic and onion. Add the vinegar, salt, oregano, and red pepper flakes. Blend well, then slowly add olive oil in a stream while machine is running. Refrigerate chimichurri until ready to use.

using your culinary garden

Creamy Chive Mashed Potatoes

Cream cheese, milk, and chives add richness and flavor to mashed potatoes. Try using unpeeled red rose potatoes for added color and nutrition.

2-1/2 pounds (about 8 medium potatoes, peeled and cut into 1-inch cubes)

1 (8-ounce) package cream cheese, cut into 1-inch cubes, at room temperature

3/4 to 1 cup hot milk

1/4 teaspoons salt

1/4 teaspoon ground black pepper

1/2 cup chopped fresh chives Cover potatoes with 2 inches of water. Boil gently until tender, 10 to 15 minutes. Drain and return to the pan. Add cream cheese, milk, salt, and pepper to the potatoes and mash together until blended. It's okay if there are a few lumps. (If you don't want lumps, pass potatoes through a ricer instead of mashing before adding the rest of the ingredients.) Rewarm over low heat if necessary, then fold in the chives.

garden cooking

Honey Dijon Herb Marinade
1 cup dry white wine
1/8 cup white Worcestershire sauce
1 large garlic clove...crushed
1 bay leaf
1 pinch white pepper
1/8 cup honey
1/4 cup Dijon mustard
1 teaspoon dried oregano
1/2 taespoon dried basil
Mix all ingredients and use immediately
Great as a marinade for grilled chicken or shrimp

gardeners network

Tomatillo Salsa

1 pound fresh tomatillos, husked, rinsed, & quartered
1 fresh Serrano chile, seeded and chopped or you may use jalapeno pepper
1/2 large white onion, cut into 4 wedges
2 garlic cloves, chopped
1/2 cup water
1/2 cup chopped cilantro
1 tablespoon fresh lime
Coarsely purée tomatillos, chile, onion, garlic, water, and 1 teaspoon salt in a blender. Transfer to a large heavy skillet and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Transfer to a bowl and cool to room temperature, then stir in cilantro, lime juice, and salt to taste.

all recipes

Tomato and Herb Bruschetta

1 1/2 pounds plum tomatoes, halved, seeded and chopped
1/3 cup fresh basil leaves
1 tablespoon chopped garlic
1 1/2 teaspoons dried oregano
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon fresh lemon juice
6 slices crusty bread, toasted,1/2 to 3/4 inch thick

Mix first 7 ingredients in bowl. Season to taste.
Cut toasted bread in half. Spoon tomato mixture on top of bread, top with freshly grated Parmesan cheese and serve

recipes from the garden

Olive Rosemary Focaccia

2 cups warm water (105°F; to 115°F)
2 teaspoons dry yeast
4 1/2 cups (about) all purpose flour
2 teaspoon salt
3 tablespoons olive oil
24 black or green brine-cured olives (such as Kalamata or (Greek), pitted, halved
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried

Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.
Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.
Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.

Herb and Fennel Stuffing

8 cups 1/2-inch day-old Italian bread, cubed
2 tablespoons olive oil
1 pound turkey sausage, casings removed
1 large fennel bulb, chopped
2 cups chopped onions
1 tablespoon crushed fennel seeds
1 1/2 large red bell peppers, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh marjoram, chopped
2 teaspoons dried rubbed sage
2/3 cup dry white wine
3/4 cup chicken stock or vegetable stock
1/4 cup olive oil and Salt and pepper

Toast the bread cubes in a shallow baking dish at 400 degrees F. for 7 to 8 minutes or until light brown.
Heat the 2 tablespoons olive oil in a heavy skillet over medium heat. Add the sausage and cook until brown and crumbly, stirring frequently. Add the fennel, onion, and fennel seeds. Cook for 10 minutes or until fennel and onion are tender, stirring frequently. Add the bell peppers, thyme, marjoram and sage. Cook for 4 to 5 minutes or until the bell peppers are tender, stirring frequently.
Stir in the wine. Cook until reduced by three-fourths. Add with stock and 1/4 cup olive oil to the bread crumbs in a large bowl and mix well. Season with salt and pepper.
Spoon evenly into a greased 7 1/2 x 11- inch baking pan. Bake, covered, at 350 degrees for 20 minutes. Bake, uncovered, for an additional 20 minutes or until golden brown.

Thyme and Cheddar Biscuits

2 cups flour
4 teaspoons baking powder
3 tablespoons white sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup butter or margarine
3/4 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon chopped fresh thyme

Preheat the oven to 425 degrees F.
In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.

Mojitos

10 limes, fresh pulp and juice
30 leaves fresh mint
3/4 cup sugar
1 cup white rum
club soda, chilled

Place lime juice, mint and sugar into a pitcher.
Using a muddle stick mash to release mint oils, and dissolve sugar into juice.
Add rum and lots of ice topped with club soda. Adding more club soda to glasses if a lighter drink is desired. Garnish with fresh mint and lime slices.

Cool Mint Julep

2 cups bottled water
3/4 cup sugar
3 cups loosely packed fresh mint leaves
2 cups bourbon
fresh mint sprigs (to garnish)

Combine the water and sugar in a large non-reactive
saucepan over medium heat and stir to dissolve the sugar. Add the mint and bring to a boil. Remove from
the heat, cover and steep for 30 minutes.

Strain the mint syrup through a strainer lined with several thicknesses of cheesecloth then cool.
Combine the cooled mint syrup with the bourbon and pour into a sterilized bottle.
Wait at least one month before drinking. To serve, fill a julep cup or Collins glass with clear, crushed ice and fill with the mint julep mixture. Garnish with a sprig of fresh mint.

Grapefruit Tarragon Sorbet

4 large red or pink grapefruits
1 cup water
1 cup sugar
1 teaspoon dried tarragon, crumbled

Squeeze enough juice from grapefruits to measure 2 cups and pour through a sieve into a large bowl. In a small saucepan bring water, sugar, and tarragon to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Whisk syrup into grapefruit juice.

Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Sorbet keeps 1 week.

the joy of lavender
Strawberries with Lavender Syrup

1/3 cup plus 1/2 cup sugar
1 teaspoon finely grated lemon peel
1/2 cup water
2 tablespoons honey
2 teaspoons dried lavender blossoms*
3 1-pound containers strawberries, hulled, sliced
Crème fraîche or sour cream

Mash 1/3 cup sugar and lemon peel in small bowl to
blend well. (Lemon sugar can be made 3 days ahead. Cover and store at room temperature.)
Bring 1/2 cup sugar, 1/2 cup water, honey, and lavender to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until lavender flavor is pronounced, about 3 minutes. Strain syrup into small bowl. (Can be made 1 day ahead. Cover and let stand at room temperature. Rewarm syrup before continuing.)

All about Lavender

Herbed Honeydew Melon

3 cups 1-inch cubes honeydew melon (1/2 melon)
2 tablespoons fresh lime juice
1 tablespoon fresh chopped basil leaves
1 tablespoon chopped fresh mint leaves
Sugar to taste if desired

In a bowl combine all ingredients and chill.

Place berries in large bowl. Pour warm syrup over berries; stir to coat. Divide berries and syrup among 8 bowls. Spoon crème fraîche over berries, sprinkle with lemon sugar, and serve immediately.

*Available at natural foods stores and some farmers' markets.

savory desserts

Basil Ice Cream

Bring milk, basil, 1/4 cup sugar, and a pinch of salt
to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute.
Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.

Stir in cream and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
Cooks' note:
Ice cream can be made 2 days ahead.

We Say Herbs Because There's an "H" In It!

2011-06-05T16:51:00.006-04:00

Alternative Health and Herb Remedies

That's a line from my favorite Comedian Eddie Izzard. Anytime Someone says the word herb I always think about his play on the way Americans do not pronounce the H and the Brits do! Ok, back to the post......
I use alot of fresh and dried herbs when I cook, I love trying all the different flavors, and experiencing all the fragrances. Using herbs is a great way to "spice" up any culinary dish. Not to mention their holistic, healing and soothing qualities.

The Idea Place, click here

how to use herbs and spices
Basil
There are more than 60 types of basil, all members of the mint family. Here are three you’re most likely to see at gourmet groceries, farmers’ markets, and nurseries.
Purple Opal - Its large, dark purple leaves offer mildly spicy hints of clove, licorice, mint, and cinnamon. Best uses: Its complexity shines in salads, baked goods, and beverages. Thai - Small, pointed leaves with serrated edges have peppery anise flavor. Best uses: A hint of spicy heat makes this basil at home in Asian dishes.
Sweet Italian - This selection, is the most common variety of basil, known for its licorice-clove flavor. Best uses: Its clean, bright flavor makes it an ideal match for fresh tomatoes, or use it in Italian or Thai dishes.
fun and facts with herbs and spices

Lavender

While Lavender may not be common place in American spice cabinets, it has been in use as a culinary herb for centuries. Popular in gourmet recipes and found in finer stores and herb shops.

The English Lavenders are the preferred lavenders for culinary use, as they are milder, sweeter, and do not overpower the dish. Provence lavender, a hybrid known as a lavandin with an uncommonly milder flavor, is often used when English Lavender is not available.

All culinary lavenders blend well with citrus, mint, rosemary, sage, berries, fruit, meats, drinks. It is best used as a background flavor and a word of caution is advised: while it is becoming more popular in American cooking, if you haven't used it before - use it sparingly. A little goes a very long way and some varieties are more potent than others.

Lavender Beverages

Lavender Lemonade, Iced Tea, Margaritas, Limeade, Sun Tea

Lavender Accompaniments

Lavender Rosemary Oil, Lavender Pork Marinade, Lavender Vinaigrette, Lavender Sugar

Savory Lavender Dishes

Lavender Chicken Stir Fry, Sautéed asparagus, mushrooms or artichokes, Roast Pork with Lavender Apples, Grilled/Baked Salmon with Lavender, Lavender Baked Pork Chops

Sweet Lavender Treats

Lavender Creme Brulee, Ice Cream, Tea Bread, Biscotti, Orange Sorbet, Sugar Cookies
which herb do I use?

Dill
The seed, flower and leaf are all used in cooking. The seed and flowering top used in pickles and the leaf or “weed”.... chopped, used in potato salads, cream cheese, soups, grilled meats and fish.
It is also used in dips combined with other herbs in sour cream and especially butter.
The seed is also commonly added to baked goods including bread.
Dill has a pleasant clean, grassy taste and the fresh leaves partner well with cucumber in sandwiches, cold soups and salads.
When used in cooking it should be added at the end of the cooking process to retain the natural dill flavor.The seed is used to flavor vegetables, roasts and stews. They are also commonly used in flavored vinegars and oils. Dill seed is, of course, famously used in flavored pickles.
what is an herb?

Mint
It can be easy to take mint for granted or get bored with it. While it's a fairly natural complement to chocolate and cream-based items (think chocolate mint ice cream!), when was the last time you thought about this flavorful herb for any other role in your kitchen?
There are so many things you can do with mint, and at every part of the meal. Mint combines well with fish, meat and vegetables. Cook a few sprigs when boiling peas or new potatoes to add a fresh flavor. Add mint to water when steaming vegetables. Chop spearmint and add to olive oil as a marinade for fish steaks before grilling. Mint is a natural accompaniment to lamb.
Just adding some chopped mint and cucumber to plain yogurt makes a wonderful sauce for Middle Eastern dishes. Mint just makes sense in beverages, if you are into brewing tea, Peppermint, Swiss or Apple mint are commonly used. Let it complement steamed veggies, or keep a few leaves in a dish of sugar to add sweet intrigue to everything from tea to your next batch of sugar cookies. Trying mint in a new way will delightfully surprise you. alternative nature
*** While mint in the garden can get out of control, it can also be an excellent companion plant as it repels pest insects. The fragrant and flavorful power of it's essential oil leads mint to be used in everything from medicines and cosmetics to cleaning products.
learning to cook with herbs and spices

Rosemary
If you’re looking for an herb that is astonishingly versatile, explore the possibilities that rosemary has to offer. As well known as a medicinal herb, as it is a great cooking companion.
While this delicious herb is often used in savory dishes, it also has a legitimate place in the other areas of the menu, such as when it’s included as a complement to chocolate or used in a sorbet. One of the most popular ways to integrate this herb into your daily cooking is through its grilling and smoking properties. Use the sprigs for kabobs what a fantastic punch of flavor! Rosemary is also used in a number of stuffings and dressings, as well as oils, since it’s a strong-flavored member of the mint family.
This delightful herb can be used in its natural or dried state, and is a great addition to more than just chicken. There are numerous dishes that can benefit from the integration of rosemary. The next time you’re preparing homemade pizza, consider including a bit of rosemary among your toppings. It’s also a great complement to biscuits and breads, as well as sauces and dressings.
medicinal herbs

Cilantro and Coriander
Cilantro is the leaves of the coriander plant. Add Cilantro leaves to salads, and use as a garnish for fish and soups. Cilantro is an essential ingredient of salsa, tomato sauces, and chutneys. It is a staple in Asian, Mexican, South and Central American, and East Indian cuisine.
Try cilantro in your favorite recipes for tuna, crab, salmon, snapper, and shrimp, and enjoy it in stir-fry dishes, and lamb stews, or with pork, cooked beans, fried rice, and poultry. Cilantro loses its flavor quickly when cooked, so add it just prior to serving.
Coriander seeds are a vital ingredient of curry powder, and all East Indian curry recipes. In India, the seeds are often lightly toasted before grinding to heighten their curry-like flavor. In Middle Eastern cooking, coriander is widely used in meat dishes and stews.
Use coriander seeds, either whole or ground, in pickles, soups, sauces, fruit desserts, such as stewed apples or prunes, and with all types of meat dishes. Add to mulled wine for a warm, summery flavor.

healing power of herbs
Parsley
Parsley's culinary uses are endless and should not be limited to providing an attractive garnish for savory dishes. Add the leaves to soups, stews, stuffing, sauces, vegetable dishes, eggs, savory pies, and casseroles, and use when preparing meat, fish, and shellfish.
Include fresh parsley in salads, it's an essential ingredient of tabbouleh, a tasty staple of Middle Eastern cuisine, and in savory mousses, dips, biscuits, and crackers.
Parsley is a mainstay of fine French cooking. It's included in "bouquet garni" along with bay leaf and thyme, in "aux fines herbes" a mixture of parsley, tarragon, chives, or chervil, and in "persillade" a finely chopped mixture of parsley and shallots that is traditionally added to a dish just before it has finished cooking.
Italian chefs prefer the stronger taste of the flat-leaved variety and use it extensively.
I use it to flavor all my Italian sauces, I especially love it in Alfredo sauce. Since I am a low carber, I use with Parmesan cheese in place of bread crumbs in my meatloaf, crab and salmon cakes.
holistic fibroid miracle

Savory
Savory, an herb so bold and peppery in its flavor that since the time of the Saxons it has come to denote not only the herb itself, but also a whole segment of cooking. It is synonymous with tasty and flavorful foods.
Most commonly used as a seasoning for green vegetables, savory's special affinity is for beans. Use summer savory, with its more delicate flavor, for tender baby green beans, and winter savory to enhance a whole medley of dried beans and lentils. It is no coincidence that the German word for the herb is Bohenkraut, meaning bean herb, as one of the components of the herb naturally aids the digestion of these sometimes problematic legumes. Because the leaves are so tender they can be added fresh to salads. One great way to preserve that fresh, summery flavor is to bottle the herb in vinegar or oil.
Once dried and chopped, it is an integral part of many herb mixtures, such as Herbs de Provene. This blend of Mediterranean herbs brings out the best in stews, vegetable dishes, pizza toppings, and shines as a seasoning for roasting meats, fowl, and fish.

Chives
Chives are one of the most well known herbs, but often one of the least used. Everyone seems to know someone else who grows chives but other than snipping onto baked potatoes, Chives never seem to get used to their total potential. Chives are a wonderful addition to the beginner's garden. They impart a light onion flavor in any dish and can be used interchangeably in recipes calling for onions. There is even a variety of chives that tastes like a blend of onion and garlic. Chives keep their lovely green color when cooked so they make a fancy addition to butters for an aromatic blended topping for corn on the cob, pasta dishes or garlic bread.
One of the most popular uses of chives today is as one of the components in the traditional herb mixture fines herbs. Combined in equal portions with tarragon, chervil, and parsley this blend adds an aromatic note to chicken and fish dishes and is especially tasty with eggs. An omelet made with fines herbs, asparagus, goat cheese, and garnished with chive blossoms makes a festive spring entree.
For a twist on traditional tempura, add chive stems, with blossom attached, to your list of ingredients. Spicy, crunchy and sweet, all in the same bite.
*** Planting chives near aromatic flowers, such as roses, can repel aphids and other unwanted insects
(they get confused with the smell).
organic food for wealth

Oregano
When we think of Oregano we think Italian, we think Pizza! Because Oregano goes particularly well with all types of tomato sauces. Oregano and basil combine to create the special flavor common in the Italian cooking we know so well. Greek oregano is an essential ingredient of pizza just as Mexican oregano is to chili powder. The two types may be used interchangeably but the use of each one on its own increases the authenticity of certain dishes.
For your Mexican cooking, Mexican oregano has a more earthy flavor than Greek, with less hint of mint in the aroma.. Set Greek and Mexican side-by-side and you will soon see the difference. Mexican oregano has tiny flower buds and leaves while Greek oregano has more of a cut-leaf appearance. Sweet marjoram has leaves that are slightly hairy and more gray-green in color.
*some say Marjoram and Oregano are the same herb, I think the jury is still out on that one.*
Fresh oregano is great with sautéed zucchini and onions, and is a welcome addition, with cilantro, to black beans. For a simple elegant appetizer, carefully grill thick slices of provolone cheese that have been sprinkled with oregano. When the cheese is warmed and starts to melt
Apart from its use in just tomato dishes, oregano may be effectively used in vegetable or bean dishes, or the fresh leaves may be tossed into your next salad. Add a bit of Mexican oregano to barbecue sauce or meatloaf for a change of pace. The leaves can either be used fresh or dried. Crush the leaves in the palm of your hand before using them to release the aroma. It is used in meat, liver and kidney dishes, salads and stuffing. Oregano is also used in soups, vegetable dishes, pasta sauces and scrambled eggs. The possibilities are endless.
amazing aquaponics gardening

Thyme

Thyme is a fragrant, small-leafed, woody-stemmed culinary herb that is used frequently in Mediterranean, Italian and Provençal French cuisines. It pairs well with lamb and tomatoes, and is often used in soups, stews, stocks and sauces.
Other herbs with which thyme can be successfully combined include rosemary, marjoram, parsley, oregano and bay leaf.
While there many varieties of thyme, the two types that are mainly used in cooking are common thyme and lemon thyme. Both have sweet, mildly pungent flavors and are highly aromatic. Lemon thyme has slightly more of a citrus flavor.Thyme is widely used to add spice to seafood dishes like mussels and clams, tomato sauces as well as vegetables like onions, potatoes, carrots, peppers, eggplant and zucchini. Garden thyme goes well with clam and fish chowders. The aromatic herb also blends perfectly with onion, garlic, wine and brandy to add essence to different types of meats, for roasts and sausages, wild game, and even poultry. The herb is more effective when used in preparation of dishes that require prolonged and leisurely cookery. The flavor of garden salads increase if you add fresh thyme leaves and flowers to it. Fresh or dried leaves of this aromatic herb may also be added to butter and cooking oil to enhance essence.
Herb Gardening
growing herbs indoors and out
practical way to a great herb garden

Storing Herbs
The best time to harvest herbs is in the morning, after the dew has evaporated, prior to the sun warming their leaves. Handle the herbs gently without bruising or injuring the leaves and stems. The distinctive oils that give herbs their aromas and flavors are volatile and can be destroyed if injured. Select just enough herbs to be used, dried or frozen, the same day. Herbs should look healthy, fresh and clean, with out any type of discoloring.
Since the flavor and aroma of herbs deteriorates quickly after picking, be prepared to use them immediately. If you must store them for a few hours, keep them in the refrigerator in a plastic bag that is perforated and can breath. When you are ready to use them, wash the herbs gently under cool, but not cold water and pat dry between paper towels.

Freezing fresh herbs is an easy way to store them for longer periods of time. Clean the herbs delicately, blot them dry, and remove leaves from the stalks. You can freeze them whole or chopped, packing into freezer safe bags or airtight containers. Chopped herbs that are to be used in soups or stews can be spooned into an ice cube tray, covered with water, and frozen. When you are ready to use the herbs, just remove what you need from the tray and add to the pot.

you'll need a shed for your garden
diy garden sheds

Add A Little Spice To Your Life!

2011-05-30T15:48:00.004-04:00

As we come full circle and begin turning away from the fast-food society and slowly return to the good old-fashioned home-cooking of yesteryear where using a variety of spices and herbs to flavor our everyday cooking and gourmet attempts regains popularity.

The Idea Place, click here

These Are Just A few Of My Favorites

ALLSPICE Despite the name, this is a spice, not a blend. Its flavor is very assertive, so use it cautiously. Allspice gained popularity in England where it was known as ‘English spice, and has also been called ‘Jamaican pepper’. The name allspice is derived from the blend of spice flavors contained in this one robust evergreen plant.
Whole: Add 2 or 3 to the peppercorns in your pepper-mill for a deeper and rich flavor.
Drop 1 or 2 whole allspice into your hot tea along with a strip of orange peel for a delightful beverage.
Ground: Add a pinch of allspice to your cherry-pie filling for an added ‘punch’.
Stir a little allspice into creamed or buttered spinach.
Use allspice as a seasoning to flavor tomato sauces and chocolatey things .... like cakes, puddings and hot chocolate for an added ‘zip’.

ANISE (aniseed) You will easily recognize Anise’s unmistakable licorice-like taste! It is an annual plant of the carrot family, and has been known since 1500 BC for its aromatic spicy smell. The Egyptians and ancient Romans praised Anise, and it has never lost its reputation as a medicament and as a seasoning.
Seeds: Anise seeds enhances the flavor in broth or tomato-based fish soups.
Stir some anise into puddings for an added subtle flavor.
Add a little to sugar cookies and shortbread when baking for that unique flavor.
Add to cooked or fresh plum and peach desserts to sharpen the taste.
Toss a little anise with coconut, raisins and dried pineapple for a delightful snack.
For a comforting and soothing non-alcoholic nightcap, sir a few anise seeds into hot and sweetened milk.

CARAWAY Caraway is a biennial plant of the carrot family, and is one of the oldest spices known to man: remains have been found dating from the Neolithic era when it was used in cooking and particularly in medicine and as a magic plant to chase off evil spirits. The seeds have a distinctive aroma and a pungent taste, most flavorful used ground
Seeds: Sprinkle some caraway seeds into your meat loaf along with a little dill and ground allspice to uplift your meatloaf.
Stir a few seeds into your favorite cheese-bread batter, muffins, and scones.
Delightful sprinkled generously over cabbage dishes, sauerkraut or zucchini before cooking for optimum flavor.
Add a teaspoonful of caraway seeds with the potatoes when boiling them to serve mashed.
Coleslaw is enhanced by the addition of caraway.
Add to your favorite stew and hearty soup recipes.
Sprinkle over liverwurst and other meat sandwiches.
Very complementary when added to your savory dumpling batters and cooked.
Add to roast goose and duck dishes.
Note: Caraway seeds are said to stimulate the function of the stomach, soothe gastric activity and prevent flatulence and intestinal spasms. It is also believe to stimulate the appetite
.                CARDAMOM Even though this is a costly spice, a little goes a long way so do not shy away from its use. It is either loved at first bite, or it becomes a slower-blooming romance for others because the seeds have a strong, camphor-like smell and a pungent taste. Cardamom was used as a seasoning and medicament by the Greeks and Romans, as still today in Western civilization.
Seeds: (from green or green-bleached-white pods): Nibble after a rich meal.
Bruise 2 or 3 cardamom seeds and add to your coffee grounds while brewing.
Ground: Mix cardamom with sugar and sprinkle on French toast and hot or cold fruit compotes.
Add to your favorite waffle batter.

CAYENNE (ground red pepper) Cayenne is a perennial tropical plant with the fruits from which this pepper is made, being extremely pungent. Cooks often reach for hot, hot cayenne when a savory dish ‘just needs something’.
Cayenne powder will give a delightful lift to tend-to-be-bland egg dishes.
Stir a little into cream cheese spreads and guacamole.
Add to cornbread batter.
Stir into creamy dishes like chowders, cheese or white sauces and dressings.
Add some heat to chili, corn bread, barbecue sauce and salsas.



CELERY SEED It has the flavor of celery, but does not wilt nor requires chopping. It is a biennial plant with the flowers and fruits appearing in the second year.

Seeds: Add to soups, stews and pickling brines.
Stir into pickled beets.
Ground: Add to creamy coleslaw and potato-salad dressings.
Stir into deviled egg filling.
Sprinkle over oyster stew or fish chowder just before serving. Good with split-pea soup, too.
Add to tomato juice or Bloody Marys.

CINNAMON Cinnamon has been used for centuries in its native tropical Asia, with ancient Egyptians using it as a medicament and for flavoring drinks. True cinnamon is made from the inner bark of a young tropical evergreen tree.
Stick: Add to hot, clear beverages (ground cinnamon imparts a cloudy look)
Cook 1 or 2 in a beef or lamb stew along with prunes, apricots and red wine.
Heat pancake syrup with a stick or two.
Ground: Sprinkle over hot chocolate or cappuccino.
Stir into pancake batter or chocolate frosting.
Fold into vanilla ice cream and serve on warm apple pie.

CLOVES Cloves are the strongest of all the aromatic spices, and have been used as a seasoning since time immemorial. The first records date from China, in the third century BC, when they were used by the Chinese both to cure toothaches and to sweeten the breath.
Whole: Drop 1 in a cup of tea or add a few to the pot when making mulled cider or wine.
Use to fasten canned pineapple or apricots on ham before baking to impart a delightful flavor.
Cook a few in chili con carne.
Ground: Add a pinch to chocolate cake batter or frosting.
Add a dash to baked beans.
Stir a pinch into honey; spoon over sliced oranges.

CORIANDER Seeds of the cilantro (Chinese parsley)      plant are called coriander. Coriander also has a long history and was mentioned in the Old Testament; it was used in ancient Rome both as a condiment and a medicament. Coriander has a pleasant scent and a spicy, sweetish taste akin to lemony sage with a sweet touch.
Seeds: Add to pickles and marinades.
Add to vinegar dressings.
Ground: Use to flavor poundcake.
Use in place of cinnamon to flavor apple pie.
Add to frying batters.
Toss melon chunks with coriander and sugar.

CUMIN Ground cumin is an essential in curry and chili powders with a pungent aroma and a sharp taste. This spice, which is an annual plant belonging to the carrot family, was well known in ancient Egypt, having been found in the Great Pyramids.
Seeds: Stir into cheese spreads.
Add a few to the cooking water for rice or couscous.
Ground: Freshen up canned or homemade chili or lentil soup.
Add a pinch to bottled salad dressing.
Stir into yogurt with chopped cucumber and serve with spicy curries.
For a cooling summer drink, season yogurt with cumin and salt and then thin with cold water to taste.


FENNEL The fennel plant resembles the dill plant, and likewise it is the seeds that are used for flavoring dishes. The seeds are green or greenish-yellow to brownish with a strong scent and a pleasant, slightly sweet taste.
Seeds: Turn sage sausage into a sweet Italian-work in fennel seeds and refrigerate overnight before cooking to blend flavors.
Add fennel seeds, peppercorns and thyme to a marinade for olives and carrot slices.
Add to a hearty fish soup.
Stir into bread dough and sprinkle on top of loaves before baking.
Ground: Sprinkle lightly over sausage pizza.
Mix into bread crumbs to coat fish before pan-frying.
Add to eggs or fish sauces.
Stir into coffeecake batters.


GINGER Ginger is a tropical perennial plant that is cultivated for its tuber-like thickened rhizomes. It has a long history and was well known for its medicinal properties by the Romans and Greeks, and has also been mentioned in old Chinese manuscripts. Freshly grated ginger is very pungent, with the dried powder slightly less so. Ginger is added to various spice mixtures and is also used to flavor beverages such as ginger-ale and ginger-beer.
Ground: Sprinkle salmon fillets with lime juice and ginger before baking.
Sprinkle slices of refrigerated cookie dough with ginger and sugar before baking.
Stir into lemonade or iced tea.
Mix into fresh fruit salads.
Sprinkle with sugar, on grapefruit halves before broiling.
Stir into mashed sweet potatoes.
Add to sweetened whipped cream.
Use in preparing custards.

MUSTARD Yellow is the most common, but the seeds grow brown and black, too. Each has a slightly different flavor, from mellow to pungent, with all three combined to make the ‘mustard powder’.
Seeds: Add to pickling brine.
Add to simmering brisket or corned beef.
Dry-roast the seeds in a skillet until they pop. Then add to braised cabbage or hot green beans.
Powder: Mix to a paste with cold liquid before adding to other food, to prevent clumping.
Add, with roasted seeds, to white sauce. Serve it with fish and meats.
To make hot Chinese mustard, mix it with water. Let it stand for 10 minutes.

NUTMEG & MACE Mace is the covering of the nutmeg seed, and the two can be used interchangeably. Freshly grated nutmeg (use a nutmeg grater or the fine holes of a standard metal grater) gives a more intense flavor.
Stir a pinch into cream sauces and soups.
Great with winter squash, mashed sweet potatoes, glazed carrots or parsnips.
Flavor apple or pear pie (in place of cinnamon).

PAPRIKA Made from dried sweet red peppers, paprika adds warm color and flavor to your dishes. The finest paprika is from Hungary. Paprika comes in hot, mild or sweet, which really is not hot at all.

Ground: Stir, with minced onion, into cream cheese for a delightful sandwich spread.
Add to fat before frying potatoes.
Sprinkle as a garnish on otherwise colorless foods.
Rub on poultry before roasting or baking.
PEPPER Is there any food that does not benefit from a good grinding of fresh peppercorns? Black pepper is the most common, but to spice up your daily grind add a few pink or green peppercorns to your mill.
Cracked or coarsely ground: Coat steaks or chicken breasts before grilling.
Freshly ground: Add to spice cookie dough or gingerbread.
Sprinkle strawberries lightly with pepper and balsamic vinegar for a summer dessert.
Grind over ripe melon and grapefruit halves.
Grind some white pepper into lemonade.