Continuing my re-posting of my 25 days celebrating herbs mentioned in the bible, here are days 7, 8, 9 & 10 featuring:
Dandelion, Sow Thistle, Horseradish and Sorrel
Celebrating the Multicultural festivities of December, I thought I would pick an herb or spice which is referenced in the Bible (land of three of the Major Religions of the world) and used in many cuisines around the entire world, as a way of gathering together all the wealth of diversity around us - in true celebration.
A note about the herbs and spices I selected. There is agreement on some of the herbs (garlic, onion and mint for example) and some continuing discussion on which plant the Bible referred to. After many years there is a consensus - although still discussed by some - that the Hyssop of the Bible is Syrian Oregano (Origanum maru). Since Hyssop (Hyssopus officionalis) is not indigenous to the lands of the BIble but Syrian Oregano is, I have included it as the Biblical plant.
References to Hanukkah are listed in some of the posts but may not fall within the celebration time because the dates vary each year
Day 7
Herb: Dandelion, Taraxacum Officinale, a bitter herb of the Bible
Hanukkah Continues - this site gives history, children's activities and more.
http://www.chabad.org/holidays/chanukah/default_cdo/jewish/Hanukkah.htm
The Bible does not specifically name Dandelion, but it is presumed to be one of the bitter herbs. As often happens with historic writings, we can make some better than a guess about what constituted - in this and other instances - the "Bitter Herbs." However, the dandelion is not only a probable Biblical plant considered as one of the "bitter herbs," but for centuries around the world this herb has been valued for food. -- Herbs of the Bible By Allan A. Swenson
I am sure I was one of millions of children who plucked the bright yellow flowers to bring a bouquet to their mothers, or blew the delicate seed head and watch them float away. A lawn-purist's nightmare, the Dandelion is again coming back to appreciation for all of its great culinary uses, and the pollinators love them too.
Dandelions are found on all continents and have been gathered for food since prehistory, but the varieties cultivated for consumption are mainly native to Eurasia. -- wikipedia
Food:
The entire Dandelion plant is edible, known for its tonic properties and digestive aid. The roots are roasted to make a caffeine-free coffee substitute. The flower petals used to make a spring Dandelion Wine. The leaves and flower buds are blanched or sauteed like spinach, or used raw in salads.
More of the Farmers Markets are carrying Dandelion greens along with other ancient lessor-known greens and vegetables.
Read more here
http://edibleherbsandflowers.blogspot.com/2015/12/25-days-of-herbs-and-celebrations_7.html
Day 8
Herb: Sow Thistle (Milk Thistle) Silybum Marianum) Genesis 3:18 - Bitter herb and associated with the Vrigin Mary.
Feast of the Immaculate Conception celebrates the solemn belief in the Immaculate Conception of the Blessed Virgin Mary It is one of the most important Marian feasts celebrated in the liturgical calendar of the Roman Catholic Church celebrated worldwide.
Bodhi Day is the Buddhist holiday that commemorates the day that the historical Buddha, Siddhartha Gautauma (Shakyamuni), experienced enlightenment.
Services and traditions vary amongst Buddhist sects, but all such services commemorate the Buddha's achievement of Nirvana, and what this means for Buddhism toda. Individuals may choose to commemorate the event through additional meditation, study of the Dharma, chanting of Buddhist texts (sutras), or performing kind acts towards other beings. Some Buddhists celebrate with a traditional meal of tea, cake, and readings.
Food: Like many wild plants younger leaves can be eaten in salads or at a pot herb.
The roots can be eaten raw or boiled and buttered or par-boiled and roasted. The young shoots in spring can be cut down to the root and boiled and buttered. The spiny bracts on the flower head were eaten in the past like globe artichoke, and the stems (after peeling) can be soaked overnight to remove bitterness and then stewed. The leaves can be trimmed of prickles and boiled and make a good spinach substitute or they can also be added raw to salads. - Wikipedia.
Sow thistles got their name because they were fed to lactating pigs. (Remember the old heuristic way of thinking? If you want to see like a hawk eat hawk eyes. If you want mama pigs to nurse better feed them plants with white sap.) This site has some recipes to cook with sow thistle. http://www.eattheweeds.com/sonchus-sow-thistle-in-a-pigs-eye-2/
Read more here
http://edibleherbsandflowers.blogspot.com/2015/12/25-days-of-herbs-and-celebrations_8.html
Day 9
Horseradish
Horseradish, like other bitter herbs, is not specifically mentioned in the Bible, but in modern times is used as a component of them.
Probably native to Southeast Europe and Western Asia, it is naturalized around the world, and what a good thing that is, for its wonderful additions to flavor and spicy up our food.
Planting and Harvesting: Horseradish can be grown in our desert gardens, but the planting and harvest times are reversed. It took me a couple of seasons to get this figured out. Plant in the fall to late Winter and harvest in late spring/early June. It takes a couple of years to get to a good enough size root to harvest, but you can use some of the peppery leaves anytime they are lush. Just don't harvest too many - you want the leaves to feed those roots! Leave some roots in the ground for next years growth. Pictured is my plant this September, lush and green, and a harvest several years ago in June. Note: The roots won't grow as huge as you may find in the grocery store, but they are just as good tasting.
Read More Here
http://edibleherbsandflowers.blogspot.com/2015/12/25-days-of-herbs-and-celebrations_9.html
Day 10
Sorrel Rumex (Polygonaceae (Buckwheat) Family) one of the herbs recognized as a Bitter Herb of the Bible, although not mentioned specifically.
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| Sparrows enjoying 1 of my sorrels. |
There are three major varieties of Sorrel (Rumex): broad-leaf (arrow head shaped leaf) (Rumex acetosa), French (Rumex scutatus), and red-veined sorrel (Rumex sanguineus var. sanguineus). All have tastes that range from tangy / sour to bitter and are a lovely green for salads or cooking. Most of the flavor comes from Oxalic Acid, also found in spinach and like spinach, should not be consumed in large quantities (People with arthritis or kidney stones should eat minimal amounts of sorrel because the high oxalic acid content can aggravate those conditions.). I love the lemony flavor of my sorrel. It is great in salads and cooking for the extra zip it gives. Before the introduction of lemons in the Middle Ages, sorrel was used in cooking and to prevent scurvy due to its high Vitamin C content.
Plant:
I grow the Broad-Leaf and it is a wonderful herb in the garden, usually producing year-round, and will thrive for several years.
Growing certain types of greens in the desert garden can be challenging and most people who have grown sorrel have not had luck with it growing through the summer. I found an afternoon shaded spot worked well to keep me in sorrel year-round. The growth is far more vigorous in the winter, but still produces enough during the summer for occasional use. (Pictured, the birds never paid any attention to the plant until I temporarily potted it to move it!)
Baker Creek has 3 types of sorrel seed for sale -- http://www.rareseeds.com/search/?F_Keyword=sorrel
Food:
Dandelion & Sorrel Salad
http://www.epicurious.com/recipes/food/views/dandelion-and-sorrel-salad-with-paprika-stars-11700
This Recipe for A Chocolate Dreidel was too cute to pass up, even though not quite in the theme.
http://www.marthastewart.com/318045/edible-chocolate-marshmallow-dreidels
More recipe ideas for using sorrel.
Read More Here
http://edibleherbsandflowers.blogspot.com/2015/12/25-days-of-herbs-and-celebrations_10.html
Have a wonderful time in your garden and kitchen
-- Catherine, The Herb Lady
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