25 Days of Herbs and Celebrations - December 11

Dear Folks,


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.

Day 11
Herb:  Coriander (Cilantro seed) (Coriandrum sativum) Exodus 16:31  “The house of Israel named it manna, and it was like coriander seed, white, and its taste was like wafers with honey.” Numbers 11:7  “Now the manna was like coriander seed, and its appearance like that of bdellium.”

The ancient Hebrews originally used cilantro root as the bitter herb in the symbolic Passover meal.

Hanukkah  Continues

Cilantro is an herb that is known by two different names depending on whether you are talking about the leaf (cilantro) or seed (coriander).  Some cultures refer to both leaf and seed as Coriander.

Cilantro is probably one of the first herbs to be used by mankind, going back as far back as 5000 BC.  It is mentioned in early Sanskrit writings dating from about 1500 BC.

WHAT IS FRESH, GREEN, TANGY, SPANISH AND ASIAN?
By: Catherine, The Herb Lady originally appearing in the East Valley Tribune October 25, 2003
       Cilantro! Coriandrum sativum comes to us by way of the Eastern Mediterranean or Asia Minor. Cultivation dates back to ancient Egypt.  This cool weather annual is also known as Coriander (for its edible seeds) and Chinese or Indian parsley. It is one of those herbs that has no gray areas--you either love it or hate it.  Its taste is described as fresh, green, tangy and sometimes citrusy. The leaves, stems, flowers, seeds (called fruits) and even the roots (in Thai cooking) are edible. A member of the Apaiaceae family which contains parsley (for which it is sometimes substituted) and Dill, it has a long tap root, and two types of leaves--a large flat leaf resembling parsley and a lacy fern-like leaf evidenced before it starts to flower.
       There are several other plants called Coriander because of the similar flavor and use of the leaves: Long Coriander (Eryngium foetidum) from the same family as Sea Holly, is a frost tender perennial thistle-looking exotic; Vietnamese Coriander aka Rau Ram (Polygonum odoratum - Persicaria Odorata, from the same family as the Chinese herb Fo Ti, is a trailing vine similar in appearance to Trandanscandia and is also a frost tender perennial; and the Chameleon Herb (Houttuynia cordata) a perennial known primarily in Asia.
       Grow cilantro from whole coriander seed purchased in your grocer's spice section.  Soak overnight, and plant every 2-4 weeks through December for a continuous crop into next April.  The plant can be harvested whole or just cut what you need and have at least one more cutting before it goes to flower and seed.

      Plant cilantro where you intend to plant potatoes in January [as companion planting].

      The flowers are a beautiful garnish in soups and salads. And, many Asian and Spanish dishes would not be as enjoyable without this common but unique herb.

Recipes:

Vietnamese / Spanish Wrap
         A tasty and satisfying recipe using cilantro can be used for a snack or a whole meal.  This variation on the Vietnamese fresh spring roll uses soft flour tortilla's instead of rice paper and features fresh herbs. This is a great "fast food" - low in fat and high in flavor.

Fresh cilantro
plus other fresh herbs: mint, basil, parsley and/or Epazote (a mix gives the wrap more character)
Cooked shrimp*
Seafood cocktail sauce
Large soft flour tortillas**
Optional: slivered fresh ginger root

Keep herbs whole, removing only hard stems. Down the center of the tortilla layer herbs, shrimp and optional ginger, finishing off with a line of cocktail sauce, roll up and enjoy.  Reserve some sauce for dipping.
       *Use leftover chicken, beef or julienne tofu in place of shrimp.
       ** Large lettuce leaves can replace the tortillas if you want more "green."

Most fresh leaf herbs lend themselves well to “pesto” type sauces.  I’ve mentioned in past writings that pesto can be made of many herbs and different oils, Cilantro and sesame oil was one combination.

Martha Stewart has a Cilantro Sauce recipe that carries that theme, and can easily be used to toss pasta in or over fish or chicken

http://www.marthastewart.com/337260/asian-cilantro-sauce

Music:

Frosty The Snow Man

Jimmy Durante Singing

https://www.youtube.com/watch?v=SDNcJL90Y9A

Winter Wonderland

Johnny Mathias

https://www.youtube.com/watch?v=crXJ81GjCWY

 




-- Catherine, The Herb Lady

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25 Days of Herbs and Celebrations - December 10

Dear Folks,


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.

Day 10
Herb:  Sorrel Rumex (Polygonaceae (Buckwheat) Family) one of the herbs recognized as a Bitter Herb of the Bible, although not mentioned specifically.
Hanukkah  Continues

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.

Sparrows enjoying some of my sorrel!

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.

http://chocolateandzucchini.com/ingredients-fine-foods/50-things-to-do-with-fresh-sorrel/

Here is an “herb soup” recipe I crafted after reading various versions many years ago.  I am including this recipe because 1) Sorrel is one of the traditional ingredients, but I did not have any growing at the time I crafted the recipe, and 2) Using up extra lettuce/greens and herbs is a wonderful bowl of flavor and good for you things on a chilly day.

Herb Soup

(aka –  How To Use an Abundance of Fresh Herbs and Greens)

“101+ Recipes From The Herb Lady” by Catherine, The Herb Lady, Crowley

Serves 6

I have to say when I was trialing this, I wondered if the use of water (you can use broth) was going to give it enough flavor - oh my!  I did not need to worry about that - wonderful and very satisfying on a chilly night.
     The wonderful thing about this soup is you can vary the herbs, lettuce, croutons (bread) and cheese and come up with a different taste every time.

1 shallot, finely chopped
2 tablespoons butter, unsalted
4 cups mixed fresh herbs, finely chopped (I used Thai Basil, Cilantro, Parsley-see note below*)
1 Package spring lettuce mix (or 3-4 cups of greens from your gardens)
1 teaspoon coarse salt
1/8 teaspoon black pepper
6 cups boiling water (can use broth - but try the water the first time)
6 cups croutons (any stale bread diced will work too - some day-old nice artisanal breads would be great for this)
3/4 cups Parmesan cheese

     Set aside 1/2 cup each of herbs and lettuces for garnish.
     Divide croutons and cheese into 6 soup bowls
     Saute shallot in butter for 1 minute, add herbs, salt, lettuces
all at once and cook, stirring for 5 minutes.  Add boiling water,
cover and simmer for 15 minutes, stirring occasionally.  Ladle
greens and broth into soup bowls, add garnish of herbs and
lettuces to each bowl. Serve and enjoy.

     *Traditional recipes call for sorrel and chervil or any combination you like - the Thai Basil has a tarragon aspect to it which minced the chervil with a kick and cilantro's citrus back-note minced the sorrel.

Music:

Grinch Song From Animated Show (because the Grinch was a sour-puss)

https://www.youtube.com/watch?v=ZgP0aUKlmNw

Jingle Bells

https://www.youtube.com/watch?v=3PgNPc-iFW8

Jingle Bell Rock – Bobby Helms 1957

https://www.youtube.com/watch?v=itcMLwMEeMQ

-- Catherine, The Herb Lady

My Cookbook 101+ Recipes From The Herb Lady - back cover.

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My Publisher 101 - print

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FREEZE Warning!

Dear Folks,

FREEZE possible - the new system moving in Thursday Night will bring temps down into the low 30s or lower by Saturday early morning.  This will be around for at least a couple of weeks, so have your frost protection covers handy for sensitive plants.  You can mound dried leaves or straw completely over sensitive plants to try and protect if we get hard freezes - 32 or lower for extended hours.  Covers can be kept on plants for up to 5 days without damage, but if possible remove during the day to let sunlight in.

https://www.facebook.com/Catherine-The-Herb-Lady-and-Herbs-2-U-113673778894/
 

-- Catherine, The Herb Lady

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25 Days of Herbs and Celebrations - December 9

Dear Folks,


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.

Day 9
Herb: Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) a member of the mustard and cabbage family.

Hanukkah  Continues

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.

Food:  Roots and leaves are eaten.  The leaves make a nice peppery addition to salads or stir-frys and will add a bit, but not a lot of, heat as a shredded green to soups and stews.

The roots are not hot until you cut or grate them and then get ready.  Some chefs like to thinly slice over food.  The most common preparation is grated, with a bit of vinegar and cold water.

The recipe I use to grate horseradish is from the Globalgourmet site.  Important:  As soon as you start to cut and grate the horseradish the spicy heat rises, the enzymes released.  Grind/grate with, into cold water, just enough to make a paste.  As soon as you add the vinegar it stops the enzymes and the heat-point stops there.  So the idea is to add the vinegar at the point you like the “bite”.  Then store in the refrigerator or freezer.  There are additional recipes on the site.

http://www.globalgourmet.com/food/egg/egg1296/prephors.html

Recipes:
Since Horseradish is used at meals during Hanukkah, here are a couple of recipe ideas.

Swiss Chard with Horseradish
http://www.epicurious.com/recipes/food/views/swiss-chard-with-horseradish-51142410

Horseradish Applesauce Note:  This would be wonderful with latkes (potato pancakes) http://www.saveur.com/article/Recipes/Horseradish-Applesauce

Music:

Some Cool Holiday Songs to Contrast with the Horseradish!

Let It Snow.
https://www.youtube.com/watch?v=mN7LW0Y00kE

A modern Hanukkah Song 

The Maccabeats - Candlelight - Hanukkah

https://www.youtube.com/watch?v=qSJCSR4MuhU

If you are enjoying these posts, please share.

-- Catherine, The Herb Lady

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25 Days of Herbs and Celebrations - December 8

Dear Folks,


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.

Day 8
Herb:  Sow Thistle (Milk Thistle) Silybum Marianum Genesis 3:18 - Bitter herb and associated with the Virgin 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.

Hanukkah Continues

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 today.  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 as 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/

Medicinal :  Long known for its tonic properties particularly with the liver and as a digestive aid.

Ava Maria
https://www.youtube.com/watch?v=B7sz-En87Vc

Happy Holiday

Percy Faith Orchestra 

https://www.youtube.com/watch?v=5hnhREQ3Xes

If you are enjoying these posts please share.
 

-- Catherine, The Herb Lady

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25 Days of Herbs and Celebrations -- December 7

Dear Folks,

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.

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.

Plant:

Baker Creek carries some cultivars for growing some named varieties of the Dandelion.  The plant is most happy in the cool weather here in the valley.

http://www.rareseeds.com/search/?F_Keyword=Dandelion

Recipes:

Dandelion Wine - at Allrecipes.com  http://allrecipes.com/recipe/162202/dandelion-wine/

And another recipe at Mother Earth News   http://www.motherearthnews.com/real-food/dandelion-wine-recipe-zmaz70sozgoe.aspx

Allrecipes.com has recipes for using Dandelions to make pestos, salads, using the greens in dressings, dumplings and batter-dipped and fried flower heads!

Music:

Sleigh Ride
Harry Connick, Jr.
https://www.youtube.com/watch?v=Ra6val6Vsjw

Sip a glass of wine and listen to
Baby It's Cold Outside
Barry Manilow & K.T. Oslin
https://www.youtube.com/watch?v=q3HfTpaSFuc

Little Drummer Boy (Peace On Earth)
Bing Crosby & David Bowie
https://www.youtube.com/watch?v=n9kfdEyV3RQ




-- Catherine, The Herb Lady

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Find my books and gardening calendar on my publisher's site.

My cookbook focuses on an herb or spice, with history and some familiar sounding and unique recipes.  On Google Books you can look in the cookbook.


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25 Days of Herbs and Celebrations -- December 6

Dear Folks,

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.

My older chicory and finches eating seed.

Day 6
Herb:  Chicory, (a bitter herb of the Bible) Numbers 9:11
The fourteenth day of the second month at even they shall keep it, and eat it with unleavened bread and bitter herbs. Exodus 12:8 They shall eat the flesh that same night, roasted with fire, and they shall eat it with unleavened bread and bitter herbs.

Hanukkah (through December 14, 2015)
The Bitter Herbs used in Hanukkah Celebrations is symbolic of the bitterness of slavery in Egypt.

Hanukkah is a Jewish holiday commemorating the re-dedication of the Holy Temple (the Second Temple in Jerusalem at the time of the Maccabean Revolt against the Seleucid Empire.  Hanukkah is observed for eight nights and days, starting on the 25th day of Kislev according to the Hebrew calendar, which may occur at any time from late November to late December in the Gregorian calendar. It is also known as the Festival of Lights and the Feast of Dedication.  See wikipedia for more history and information.
https://en.wikipedia.org/wiki/Hanukkah


Feast of St. Nicholas called Nikolaos of Myra, was a historic 4th-century Christian Saint and Greek Bishop of Myra in Asia Minor (modern-day Demre, Turkey). -- Wikipedia

Devotion to the saint in the Low countries became blended with Nordic folktales, transforming this early Greek bishop into that Christmas icon, Santa Claus’.  -- wikipedia -- https://en.wikipedia.org/wiki/Saint_Nicholas

. . .

Chicory Cichorium spp, is a group of herb/vegetables from the Compositae family which includes herbs like Chamomile and Dandelion.  The leafy green leaf varieties and the head form like Endive are all known for their bitter principles.

Chicory has properties similar to those of Dandelion (Day 7), its action being tonic, laxative and diuretic.

In modern times bitter herbs are recognized for their healthy digestive properties.  It may be that the admonition to consume meat (flesh) was as much for health as it was for remembrance of slavery.

It is used as forage for livestock for the same reasons it is good for people.

The roots, leaves and pretty blue flowers are edible.  Food uses include grinding the roasted root as a coffee substitute
 
Pictured - Young plant.

Southernharvest.com.au

"Chicory" Curly Endive (Cichorium endivia) (aka Frisee or Escrole) is a wild looking leaf variety that grows well here as a salad green.  Plant through the winter for a continuous harvest.  It will re-seed in the spring for next year.

Read more at wikipedia -- https://en.wikipedia.org/wiki/Chicory






Music:

Chanuka, Oh Chanukah!
Explains the Holiday and refers to some of the most popular songs, including Rock of Ages.
https://www.youtube.com/watch?v=KxH0xF84h_0

Here Comes Santa Claus
Gene Autry
https://www.youtube.com/watch?v=XK60Cwwp_EI

If you enjoyed this post, please share.

 

-- Catherine, The Herb Lady

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IMPORTANT: Tell the FDA what "NATURAL" really means!

Dear Folks,

This is a quick post to let you know the FDA has finally decided they want to hear from US, the consumer on what NATURAL means.

The word NATURAL has been mis-used, abused and outright mis-leading as an informative adjective by food manufacturers, most of intended to draw you in with a word you think you know the meaning of, but they - like an magician illusionist - have made meaningless, because they can claim an insect or animal organ in a fruit drink or food is "natural".

YOU now have a platform to voice your opinion on what NATURAL means.

For years now food manufacturers have used chemicals made in a laboratory to create flavors from things like an animals organ to make "strawberry", "raspberry" or "enhanced vanilla" flavors they can call NATURAL FLAVOR.

Instead of beets for red they used an insect (cochineal) to create "NATURAL COLOR" for things like strawberry.

The FDA has finally opened for public comment the whole discussion about what we think of as NATURAL.

Please take a few minutes and give your voice to this REAL labeling issue.

https://www.federalregister.gov/articles/2015/11/12/2015-28779/use-of-the-term-natural-in-the-labeling-of-human-food-products-request-for-information-and-comments
 


-- Catherine, The Herb Lady

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25 Days of Herbs and Celebrations - December 5

Dear Folks,

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.
 
Day 5

Herb:  Chamomile -- Isaiah 40:6 "All people are like grass, and all their glory is like the flowers of the field"

Chamaemelum nobile, is the herb most known for its calming and sleep aid properties. Perhaps no other herb is quite as useful as Chamomile to take the edge off some the frensy which accompanies holiday preparations (except maybe Lavender - Day 12)

CHAMOMILE OR CAMOMILE...anyway you wish to spell it, this herb is worth finding and keeping near by.
By: Catherine, The Herb Lady, Originally published in the East Valley Tribune December 27, 2003
       It is said of Chamomile "May all your wishes come true" (in the language of herbs and flowers-Flora's Dictionary by Kathleen Gips), and that would be appropriate for this hectic but happy season of the year.
       So sit down with a relaxing cup of chamomile tea, put your feet up and I will tell you about this simple herb.
       There are actually a couple of species of Chamomile (the usual American spelling); German Chamomile, matricaria recutita (aka M. chamomilla); annual used in teas and cosmetics; Roman Chamomile, chamaemelum nobile (aka Anthemis nobilis), perennial used in teas, cosmetics and lawns; English Chamomile, chamaemelum nobile 'Treneague' is a perennial non-flowering variety of the Roman species used in the popular "chamomile lawn" of England; and a dyer's herb (yellow coloring) Golden Marguerite, dyers's chamomile, (Anthemis tinctoria 'Kelwayi').
       The tea you are drinking is most likely the Roman variety which most people prefer.
       The apple scented daisy-like flowers and leaves are a calmative (meaning calming) agent, used for insomnia, nerves, as a digestive aid, and there is some research going on into its anti-inflammatory properties.  Teas are generally made from the flowers, but if you grow your own, you can use the leaves also.
       A note of caution. Chamomile is a member of the Compositae (daisy) family, and as such some people are allergic to the flower tea (if you have ever had a "morning after" type
headache after sipping chamomile you may be allergic to these types of flowers). A leaf tea may not cause the reaction, although leaf alone is inferior in its actions.
       Chamomile has traditionally been used as a hair rinse for blonde or light colored hair to enhance the highlights (Rosemary does the same for brunets).
       Easily grown here in the cooler weather, chamomile does not like our summer sun, but may summer over in a protected spot. That protected spot can be a traditional "lawn" of this fragrant herb on the south/southeast side of your property (where it gets no western summer sun) or as a "seat" in a raised bench (again, traditionally used in a cut stone or poured concrete planting beds, these shaded seats-some with elaborate backs, were planted with chamomile or mosses, and kept sheared low, for a fragrant or soft resting place).

The Camomile Bench at sissinghurst

       You may start seeing the plants for sale now. Put them in the ground right away in well-draining soil. Allow to dry out a little between waterings. Lightly shear chamomile to encourage side growth. If allowed to go to flower and seed, it will reseed itself for next year. Chamomile is considered a "physician" plant in companion planting parlance, meaning it perks up nearby plants.
    Take a break with chamomile the plant, the flowers, the tea will reward and refresh you.  (Picture:  Had to share this lovely idea for a bench planted with chamomile.)

Good For You Chamomile Tea
1 sprig or 1 tablespoon dried herb or 1 tea bag of Chamomile
1/8 inch slice of fresh ginger
1 thin slice of lemon, lime or orange (or 1/8 tsp peel)
Stevia, honey or sugar to sweeten if desired
8 ounces of just boiled water (do not over boil the water)
       Steep all for 10 minutes, strain, sit down and relax with this fragrant tea.

Hair Rinse for Blondes
       And, about that hair rinse steep plain chamomile in hot water (rosemary for brunnets), cool and rinse hair with solution following shampooing, do not rinse out.  For more intense
highlighting, sit in sun and/or add lemon juice (not for brunnets) or reduce basic solution to half volume by simmering for 20-40 minutes in a non-reactive pot.

One more recipe - from my cookbook "101+ Recipes From The Herb Lady"

LOW SALT/FAT COOKING

Warm Camomile Dressing Salad

Serve this tangy side dish with baked, roasted or grilled pork and apple slices. The chamomile echoes the apple. Recipe can be doubled.

1 medium tomato sliced thin
1 cucumber peeled and sliced thin
6 ounces white vinegar
1 teaspoon dried chamomile crushed
1/4 teaspoon honey
Alternate layers of tomato and cucumber attractively on the plate. (Other vegetables can be added or substituted to the cucumber, i.e., avocado, thin sliced fennel or jicama).
Bring the vinegar, chamomile and honey to a boil and reduce by 2/3—approximately 15 minutes. Cool slightly—you want it warm, not boiling hot. Spoon over salad, serve and enjoy.

Music:

Silver Bells
Bing Crosby
https://youtu.be/xmNzLlxxnNk

Carol Of The Bells
One of the most beloved of the Christmas songs, originally composed as an A Cappella piece taken from a pagan Ukrainian New Year's chant.

It is performed as either an instrumental, woman's choir or as an A Cappella rendition.

A Cappella Group Pentatonix
https://www.youtube.com/watch?v=WSUFzC6_fp8

Carol Of the Bells
Piano Guys - Instrumental
https://www.youtube.com/watch?v=e9GtPX6c_kg

Carol Of The Bells
Classic Choir & Orchestra
https://www.youtube.com/watch?v=k-W2Bkz_Rno


If you enjoyed this post, please share.


-- Catherine, The Herb Lady

If you enjoyed this post, subscribe in the upper side bar link, to get all my posts!

If you enjoyed the recipe in this post from my book - you can find more recipes featuring herbs (and a Two-Flower Soup recipe featuring Chamomile and Cauliflower) in "101+ Recipes From The Herb Lady" at Amazon or on my publisher's site.

Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

25 Days of Herbs and Celebrations - December 4

Dear Folks,

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.

Day 4
Herb:  Cassia (Cinnamomum iners) Exodus 30, Psalm 45:8, Job 42:14

Like True Cinnamon (Day 3 Cinnamon zeylanicum), Cassia is mentioned in the bible for its perfume and scenting properties in anointing oil, and was traded in commerce.  Job named his second daughter after the herb (Keziah, Job 42:15  Nowhere in all the land were there found women as beautiful as Job's daughters, and their father granted them an inheritance along with their brothers.)  We can believe that he must have thought them very special to name one after a valuable trading spice and to grant them an inheritance. 
(Image: source: Naturalis Biodiversity Center/Wikimedia Commons)

Food:

Make cinnamon sugar for dusting pancakes, waffles, oatmeal, a final dusting on baked goods before they go in the oven, or the top of whipped cream desserts.  I keep a shaker jar of cinnamon sugar in the pantry right next to the salt and pepper.

To make a large amount, combine:
1/2 cup sugar
2 tablespoons ground cinnamon

Store in glass away from light and moisture.

A small shaker jar holds quite a bit less.  So adjusting for the size of your shaker, 1 part cinnamon to 4 parts sugar,  = 1 teaspoon of cinnamon to 4 teaspoons of sugar.  Add several grains of rice to the shaker to keep the mix from clumping if moisture gets in.
 

Cinnamon Scented Ornaments and Decorations have been around for decades.  These are a dough-craft which can last for a couple of years if stored air tight between seasons.  They are NOT meant to be edible.  The applesauce in the recipe is designed to make the dough a little more pliable.

Craft:  McCormicks has a fun project to make with the children - Cinnamon/Applesauce Ornaments:  Here is a good recipe to use with the less expensive Cassia Cinnamon.

http://www.mccormick.com/Recipes/Other/Cinnamon-Ornaments

Check around the internet for other cinnamon scented recipes and projects.

Music:

Here are some fun songs to keep you company while making the sugar or ornaments.


Have A Holly Jolly Christmas
https://www.youtube.com/watch?v=nVMCUtsmWmQ

It's Beginning to Look A Lot Like Christmas
https://www.youtube.com/watch?v=uGBie5pT9nw


. . .

If you are enjoying this posts, please share. :-) 

-- Catherine, The Herb Lady

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25 Days of Herbs and Celebrations - December 3

Dear Folks,

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.

Day 3
Herb:  Cinnamon -- Proverbs 7:17

(Cinnamomum verum)  Ceylon Cinnamon is considered the True Cinnamon contrasted to another Biblical herb Cassia (discussed in the next post - Day 4).  It is the bark of the tree which gives all the wonderful flavor.
 
While the Biblical reference to Cinnamon is as a perfume (and you can find recipes for making ancient type perfumes using cinnamon, myrrh, and Frankincense) we most think of it for its excellent flavor in cooking and baking.

Taste:  True Cinnamon has a taste described as milder and sweet compared with descriptions of Cassia as strong and occasionally bitter.  Modern manufacturers opt for Cassia because of the bold taste and that fact it is cheaper than true cinnamon.

Medicinal:  The distinction is important because of the medicinal properties of True Cinnamon and toxicity of Cassia in high doses e.g., Levels of the blood-thinning agent coumarin in Ceylon cinnamon are much lower than those in cassia.  True Cinnamon is a benefit in reducing cholesterol and blood sugar levels in diabetics.   It is usually recommended to add some cinnamon to the daily diet.

Cinnamon has a long history of use in sweets, in mulled hot drinks like cider with or without alcohol, as a part of a nice hot cup of Mexican Cocoa, and as a component of some traditional spice mixes such as Chinese Five-Spice, Garam Masala, and Middle Eastern Baharat.  NOTE:  When you go looking for recipes for these spice mixes you will often see them using Cassia - just keep in mind that you need to limit how much of the mixes you use because of the "coumarin" issue of Cassia over true Cinnamon.

While Cinnamon probably can't be grown here in the desert (it is very frost sensitive*), you can get some of Cinnamon's essential oils through Cinnamon Basil (planted in February for spring and summer growing).  The beauty of the essential oils in herbs is how they not only mimic flavors of other plants, they ARE flavored by 1 or more of the same essential oils found in the not-related plant.

Cinnamon Basil, like many basils goes very, very well with stone fruits (peach, apricot and pear) and berries.

Recipe:

My Arizona Aztec Blend
1 tablespoon each ground cinnamon, cocoa ,and mild chili powder. Makes 3 tablespoons, store in jar in dark, cool pantry.

Use this to make hot cocoa (about a 5 teaspoons, to 1 cup of milk and 2 tablespoons of sugar), stir a teaspoon in your coffee, or to make this sauce:

Make a type of mole sauce by mixing 1 tablespoon of the blend  into a half cup each chicken broth and white wine, add a pat of butter and season to taste with salt.  Pour over grilled, baked or roasted chicken or pork.

Music:

Nate King Cole - The Christmas Song
https://www.youtube.com/watch?v=SOszvL9lgSs

It's A Marshmallow World in The Winter - Dean Martin
https://www.youtube.com/watch?v=0ujM9wreqGQ







*I found a fun video on growing a cinnamon tree in Australia!  If you click on a link in the text under the video it takes you to a nursery (DaleysFruit) with some descriptions of cultivating the tree.

https://www.youtube.coqOlWDGVw1Im/watch?v=X

 

 If you are enjoying these posts, please share with friends and family!


-- Catherine, The Herb Lady

If you enjoyed this post, subscribe in the upper side bar link, to get all my posts!

Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

You can find my books and month-by-month gardening calendar on my publisher's site.

25 Days of Herbs and Celebrations - December 2

Dear Folks,

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.

Day 2
Herb:   Anise

     (Pimpinella anisum) in the family Apiaceae (carrot and parsley) native to the eastern Mediterranean region and Southwest Asia and shares some flavor characteristics with fennel, star anise, licorice, chervil and tarragon.

Although references to translations of the Bible speak of Anise - it is usually Dill which is referred to.  I am including it in this 25 Days posting, because the people of the Biblical lands would have known Anise through the Romans and Greeks.

Anise is used primarily in sweet foods like cookies, such as the popular German Pfeffernüsse around the holidays, it is used to flavor black jelly beans, and liquors such as Italian Sambuca and Greek Ouzo.  From Roman times (and probably earlier) the seeds were chewed for digestive relief.
     Its primary essential oil is Anethol, which is also found in other licorice tasting herbs such as fennel, tarragon and chervil. It also contains a minute amount of limonene (the lemon essential oil). Other essences account for its sweeter taste.
     The differing combinations of essential oils generally allow for different medicinal uses among similar flavored herbs. Medicinally, Anise is used to make herbal expectorant cough syrups.
      Seed Cakes (a type of sweet batter quick bread) in Old England would have contained anise seeds along with other aromatic seeds.

Plant:
     This annual, like its relatives, is a cool weather plant in the Valley.  Because of its taproot, it does not transplant well, so it would be best to seed in intervals for a sustained crop.  While many people are accustomed to using the seeds, the plant will take almost all winter to form seed heads. The leaves can be used in cooking well before that.  You can plant every 2 weeks through the end of December/January to harvest seeds for use this coming spring, and keep for baking time.

Music:

George Strait -- Christmas Cookies
https://www.youtube.com/watch?v=YDCmeKs8Zpk

The Carpenters - There's No Place Like Home For The Holidays.
https://www.youtube.com/watch?v=SmPer3yNGHg
 


-- Catherine, The Herb Lady

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25 Days of Herbs and Celebrations - December 1

Dear Folks,

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 of the Bible (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.

I am including some of the most enjoyed songs of the Christmas and secular celebrations of the month.

A nice site for talking to and teaching your children or grandchildren, about the multicultural celebrations of December, is Education World, with this nice page.

http://www.educationworld.com/a_lesson/lesson/lesson246.shtml
 
Day 1
Herb:  Myrtle

PLANT MYRTLE FOR JOY, PEACE AND LIFE RENEWED
By Catherine, The Herb Lady - originally appearing in the East Valley Tribune December, 24, 2005
      Is there a more appropriate biblical herb to contemplate for the holidays than Myrtle (Myrtus Communis) with its ancient meanings?
      Biblical references (Nehemia 8:15; Isaiah 41:19 and 55:13; Zachariah 1:8-11) speak to Myrtle as a symbol of recovery, festivals and the divine establishment of the people in the land.
      Myrtle was woven into wreaths for the winners of Olympic games; was a sacred plant of the Greek goddess Aphrodite and the Roman goddess Venus; and the Myrtle-nymphs were prophetesses who taught the god Aristaeus, son of Apollo and Cyrene, how to make cheese, build beehives, and cultivate olives.
      Parts of the Myrtle have been used in tanning which also imparted scent to the leather.
      Here is a fragrant shrub suitable for hedges, or as a lovely specimen plant, and is available in several varieties including a dwarf and variegated. The lovely white/creamy flowers always remind me of a fairy's wand with its many stamens rising from the center of honey-scented petals.  Myrtle will take substantial pruning, either for hedges or to showcase the lower limbs.
      This evergreen beauty from the Myrtaceae family does exceptionally well here in the Valley as it does in its native Mediterranean home. Other members of the Myrtle family are
Pineapple Guava (another wonderful plant for Valley gardens) and Eucalyptus.  Give it direct sun, well-draining soil and deep watering and it will thrive for years.
      Myrtle relatives Lemon Myrtle (Backhousia citriodora) an Australia native known for its incredible lemon oil, and Wax Myrtle (Myrica - several varieties) are often discussed in
gardening/cooking literature, but may be a challenge to grow here, as their normal environment is coastal.
      The bitter essential oils flavor meat (especially game), sausages, wines and liquors.  The dried berries (fruit) have been used as a substitute for black pepper and juniper berries.
Sometimes described as a cross in flavor of Bay Leaf and Rosemary, use Myrtle on the grill to smoke or as a bed/cover to flavor the food while grilling (soak the whole sprigs for at least an hour before hand).  Add to a marinade prior to cooking, or tossed the strained marinade with cheeses and olives for an appetizer.  Try it as an herbal vinegar component.
      Add the Myrtle herb of joy, peace and renewal to your garden this year!

Music:

It's The Most Wonderful Time of The Year
https://www.youtube.com/watch?v=gFtb3EtjEic


Joy To The World
Mormon Tabernacle Choir
https://www.youtube.com/watch?v=DLT9dSt8cwg


-- Catherine, The Herb Lady

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Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Get Ready For The 25 Days of Herbs and Celebrations of December!

Dear Folks,

25 Days of Herbs and Celebrations

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.  (Pictured are Horseradish, Bay, Garlic and Syrian Oregano (the Hyssop of the Bible).

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.

I am including some of the most enjoyed songs of the Christmas and secular celebrations of the month.

Starting tomorrow, December 1st I will be posting a feature each day.

I hope you enjoy this way of celebrating the diversity of December.  I welcome your comments.


-- Catherine, The Herb Lady

 Garden for better success with your veggies, fruits, herbs and edible flowers in the desert with my month-by-month planting calendar.


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Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Pumpkin Milk For Coffee and Cocktails! And Link for My Stuffed Pumpkin Recipe.

Dear Folks,

When fall starts to beckon and all the pumpkin-spiced goodies show up in stores and Starbucks, I drop my 'tropical' mentality and go looking for ways to use pumpkin in recipes.

And I confess I LOVE pumpkin lattes.  But I don't love the chemical concoctions companies like Starbucks use to make the flavor (they announced this year they would use real pumpkin, but they still are using a laboratory experiment to flavor the coffees).

So of course I went looking for homemade versions and I found two which were the basis for my version -- FoodNetwork and Libby's both had okay sounding recipes but they were not good enough and they also were designed to make 1 or 2 coffees at a time calling for hot coffee immediately.  I wanted to have a batch of pumpkin milk on hand.

My Pumpkin Milk For Drinks
This makes 1 cup (I make up big batches based on how many serving sizes are in a small can of pumpkin puree and adjust the other ingredients).

2/3 cup milk (I use whole milk, but you can use any milk product you prefer)
1/3 cup pumpkin puree* - make sure it is the 100% kind and not pumpkin-pie filling which has other things added
2-4 teaspoons of sugar (or any sweetener you prefer - I usually use 3 teaspoons)
1/4 teaspoon of pumpkin pie spice (go ahead and play around with PP spice combinations that equal 1/4 teaspoon - ginger, clove, nutmeg and cinnamon are the usual components)
Optional:  Whipped Cream

Blend all ingredients except whipped cream well.  Store in the refrigerator and use as desired.


*I was delighted when Fry's / Kroger came out with an organic pumpkin puree under their Simple Truth line - I stock up and ran out with my first batch of Pumpkin Milk this fall before Frys restocked - then stocked up again!

Pumpkin Milk Punch
Again, this makes 1 cup but can easily be multiplied.  I would freeze some of the blended milks to make an "ice" if you want to make up a punch bowl and keep it cold.

Non-Alcoholic version would be enjoyed by children - it tastes a lot like a slice of pumpkin pie in liquid form. Go ahead and top with whipped cream :-)

So, my Deane rarely drinks but likes a bit of brandy in an eggnog during the holiday time so I suggested a Pumpkin Milk Punch and he loved it.

1/4 cup of Pumpkin Milk
3/4 cup of regular milk
A jigger +/- of brandy or other similar liquor to taste
Optional:  Whipped Cream

Stir well and enjoy.

Some other uses for the pumpkin milk would be a pudding (I need to try this, just sounds good to my mind), any baking where milk is an ingredient and the flavor would be complimentary, or maybe try a bit in a homemade hot cocoa.

. . .

Need a Last Minute Entree for Vegetarian or Vegan meals?  How about a stuffed pumpkin!  This is a fun entree or side dish and makes a great presentation at the table.

The recipe is from my cookbook "101+ Recipes From The Herb Lady" at Amazon. or My Publisher

Stuffed Pumpkin

Have a wonderful, peaceful and Happy Thanksgiving!



-- Catherine, The Herb Lady

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Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.

Thanksgiving Side Dish - Or Any Holiday - Braised Celery with Cranberries

Dear Folks,

This is from my cookbook "101+ Recipes From The Herb Lady"

While researching and experimenting with herbs, spices and loads of delicious ingredients for my cookbook, one vegetable, celery, stood out for its "lack" of use as a vegetable.  It had become demoted to a condiment - a use which while great does not keep it at a more flexible use, in my opinion.

In time for the holidays at the time of my writing to book, I made this dish and I loved it.

LOW SALT/FAT COOKING

Braised Celery with Cranberries

        Celery has been forgotten as a vegetable by itself, replaced almost entirely for its "aromatic" qualities in mixtures. The sweeter "hearts" and tender center leaves give this vegetable another aspect. Save the tougher outer stalks and leaves for your soups and "aromatic" work.
        Celery, both vegetable and seed, has long been used as a "substitute" for salt, most likely in part because it has naturally occurring sodium. Celery is also a diuretic and a possible hepatic (liver and digestive aid).

2    cups cut-up celery (more attractive if sliced on angle)
2    tablespoons tender celery leaves for garnish
1    teaspoon olive oil
2-3    tablespoons water
1/2    cup whole fresh cranberries
1/4    cup dried cranberries  
1    teaspoon Bell’s Seasoning Or my PoultryPlusPB**
        Heat oil and add seasoning, mix well, add celery, whole cranberries and 2 tablespoons of water, stir and simmer covered for 25-30 minutes until tender. Whole cranberries will pop in first 5 minutes. Stir often. Add additional water if needed. Stir in dried cranberries last 10 minutes of cooking. Garnish with celery leaves.

**(Right now my blend is not available but I'm considering bringing it back.)

DID YOU KNOW I created my cookbook to feature different herbs and spices, some familiar and some 'exotic' for each of their great flavors, uses and health benefits.

Each herb or spice is discussed with some history and then the recipes using it.


Purchase:

Amazon

Barnes & Noble 

My Publisher - Print Edition

My Publisher - ePub or PDF



Have a Wonderful, Save and Happy Thanksgiving

-- Catherine, The Herb Lady

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Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.