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.
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| Sweet Lavender |
Herb: Lavender (called Spikenard in the Bible) Song of Solomon 4:14 (Nard) Solomon Admires his Beloved 13"Your shoots are an orchard of pomegranates With choice fruits, henna with nard plants, 14 Nard and saffron, calamus and cinnamon, With all the trees of frankincense, Myrrh and aloes, along with all the finest spices." John 12:3 "Then took Mary a pound of ointment of spikenard, very costly, and anointed the feet of Jesus, and wiped his feet with her hair; and the house was filled with the odor of the ointment."
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| Fernleaf Lavender |
Hanukkah Continues
Lavender, Lavandula
a member of the mint (Lamiaceae).
“Lavendula
(the Latin name is believed to come from "lavare" — to wash, a
possible reference to the ancient Romans’ habit of adding lavender to their
bath water) Augustifolia, is an herb so versatile I call her the Queen of Herbs
for this fascinating herb is used in cooking, teas, cleaning (it has antiseptic
qualities), in cosmetics, as a headache remedy, and as a pest control (most
bugs stay away from lavender). The fragrance is evocative — the fragrance of
the fields of spring.
There
are over 200 varieties that have been identified. The Augustifolia [English or French]
or official lavenders are the preferred varieties for cooking, but all are
edible. As with other multiple variety herbs—some are more palatable than
others.
One
of its essential oils (linalool) is shared with other herbs including basil and
rosemary.
Many
American cooks have never considered lavender as anything other than a cosmetic
herb. If experimenting, consider substituting lavender for rosemary in cooking.
It is one of the traditional components of Herbes de Provence, a mixture used
on everything from meat to vegetables and in egg dishes.
A
common use for lavender is to flavor lemonade and cookies, and to make flavored
syrups for use with poached fruits.
Lavender
was reported as such a favorite of Queen Elizabeth I, she ordered the gardeners
to keep it available at all times to make her favorite relish (a conserve of
lavender and confectioners sugar: suggested ratio is 1:3), which could be put
in tea, made into icing, etc.
Lavender is
an excellent headache remedy and relaxant. Place some in a small piece of cloth
and tuck into your pillow for more restful sleep. Queen Bess sipped lavender
tea for her migraines” –
“101+ Recipes From The Herb Lady”
Planting:
With our Mediterranean-type climate Lavender grows well here
in the desert and all 200 varieties can be grown here, whereas in 4-season
areas they are limited to a few of the Augustifolia varieties.
Plant in SUPERIOR draining
soil, in full sun. Give them room as
they can eventually get happy and big.
Plants can take a year or two to start really growing, so be
patient. DO NOT overwater. Lavender is one of the few herbs which will
not give you a second chance if you over water it.
Recipes:
These recipes are from my cookbook “101+ Recipes from The
Herb Lady”
MEATLESS
COOKING
Hot Herb Crusted Tofu
Tofu is not just for vegetarians any more; with new
science indicating the benefits of regular additions of soy to our diets, this
simple recipe can take the mild-tasting tofu up a notch. This dish can be made
savory or sweet.
1/2 package of
firm tofu*, drained well
1-2 teaspoons
dried lavender flowers
1/4 cup raw
almonds, coarsely chopped
Have a non-stick pan ready on medium heat. Mix lavender
and chopped nuts together on plate. Cut tofu into 1/2 inch slices, press one side into nut/herb mix, and
place nut side down in hot pan. Cook until nuts brown (about 3 minutes).
For Savory, place on bed of mixed
greens (which have been dressed with a light vinaigrette dressing), nut side
up, salt to taste and drizzle with a touch of olive oil.
For sweet, place on piece of firm
sweet bread or pound cake, drizzle with honey.
*If desired, any firm mild flavored cheese can be
substituted.
Lavender/Lime Sugar Cookies
1/2 cup sugar
(lavender colored optional)
2 tablespoons
dried lavender flowers (divided)
2 1/4 cups flour
1/4 teaspoon
salt
2 teaspoons
of baking powder
1/2 cup
shortening (or softened butter)
1 cup
sugar
2 eggs,
beaten
1+ teaspoon
fresh lime juice
Zest of 1
lime
1 tablespoon
milk
Grind together half cup sugar and 1 tablespoon lavender.
Reserve stored in tight container (if you do not use all of this lovely sugar
for the cookies, you can add to teas and beverages).
Sift together flour, salt and baking powder. Cream
shortening and sugar, add eggs, lime juice, zest and rest of lavender. Add
sifted ingredients and milk, mix, and refrigerate for at least 30 minutes. Roll
out to 1/4 inch and cut out cookies.
Place on cookie sheet, sprinkle with lavender sugar, and bake at 375E for 12 minutes. Do not over bake.
Music:
Dance of The Sugar Plum Fairy
Heat
& Cold Miserhttps://www.youtube.com/watch?v=QRQYfwXKZxA
-- Catherine, The Herb Lady
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