25 Days of Herbs and Celebrations - December 25

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 25

 

My Saffron growing no blooms yet.

Herb: Saffron, Crocus Sativus,  Song of Solomon  4:14, “Nard and saffron, calamus and cinnamon, With all the trees of frankincense, Myrrh and aloes, along with all the finest spices. 15 "You are a garden spring, A well of fresh water, And streams flowing from Lebanon."

Christmas Day! The Day Jesus Christ was born and is celebrated, and the 1^st Day of The Twelve Days of Christmas*

Luke
6 While they were there, the days were completed for her to give birth.7 And she gave birth to her firstborn son; and she wrapped Him in cloths, and laid Him in a manger, because there was no room for them in the inn. . .9 And an angel of the Lord suddenly stood before them, and the glory of the Lord shone around them; and they were terribly frightened. 10 But the angel said to them, "Do not be afraid; for behold, I bring you good news of great joy which will be for all the people; 11 for today in the city of David there has been born for you a Savior, who is Christ the Lord.

The Herb:

Saffron is an ancient spice beloved for both its flavor and value.  Made from the stigmas of the crocus flower, they must be hand-picked.  To glean 1 lb (450 g) of dry saffron requires the harvest of 50,000–75,000 flowers.

The “Safflower” plant (Carthamus tinctorius L.) is considered a poor man’s Saffron substitute, as is Calendula flower, both used to brighten foods, but with out the real Saffron flavor.

Planting:

Saffron will grow in our desert gardens.  I have finally found a good location for my current plantings (they had too much shade in my first try) and keeping my fingers crossed for a harvest.  Pictured are my 3 bulbs doing nicely so far.

In desert gardens plant the bulbs in the fall, in full sun in well draining soil.  I have been advised to watch carefully for when the flower blooms to quickly collect the stigmas for use.  A few is all I expect so I need to plan on what special dish I will use them in.

Recipes:

Saffron is most commonly associated with rice recipes, such as Pilaf, where it imparts its beautiful color and flavor.

Saffron is also used in baking and a traditional way to use the spice is in “St. Lucia Saffron Bun” aka Swedish Saffron Bun and several other names.  Sometimes associated with St.Lucia’s Feast Day December 13^th, this recipe would be a nice one for any time in December.

http://www.simplyrecipes.com/recipes/st_lucia_saffron_buns/

Rachel Ray has a recipe for Saffron Rice Pilaf, and would qualify as a comfort food.

http://www.foodnetwork.com/recipes/rachael-ray/saffron-rice-pilaf-recipe.html

Music:

Oh Holy Night
Celtic Women
https://www.youtube.com/watch?v=cZ-8jYpa1-o

12 Days of Christmas

https://www.youtube.com/watch?v=tReKR_ar5Ls

*The 12 days of Christmas are commercially celebrated starting on December 14^th, with ads and promotions of various kinds.  However the REAL 12 days of Christmas begins December 25^th the Traditional 1st Day of Christmas celebration and ends on the January 5^th – the eve of the Epiphany – January 6^th “In Western Christianity, the feast commemorates principally (but not solely) the visit of the Magi to the Christ child, and thus Jesus' physical manifestation to the Gentiles”  Epiphany is also known as Little Christmas.

In 567 the Council of Tours proclaimed that the entire period between Christmas and Epiphany should be considered part of the celebration, creating what became known as the twelve days of Christmas, or what the English called Christmastide. On the last of the twelve days, called Twelfth Night, various cultures developed a wide range of additional special festivities. The variation extends even to the issue of how to count the days. If Christmas Day is the first of the twelve days, then Twelfth Night would be on January 5, the eve of Epiphany. If December 26, the day after Christmas, is the first day, then Twelfth Night falls on January 6, the evening of Epiphany itself. -- https://en.wikipedia.org/wiki/Twelfth_Night_%28holiday%29

Twelfth Night is a festival celebrating the coming of the Epiphany in many branches of Christianity.  My family celebrated both Christmas and Epiphany/Little Christmas.  Our tradition was to leave the tree up until after January 6^th.

A Twelfth Night Dinner to celebrate the coming Epiphany is another tradition.  Southern Living gives one example of a celebratory Twelfth Night Dinner. 

http://www.southernliving.com/food/entertaining/host-amazing-holiday-dinner

In 2008 I posted about each of the 12 days of Christmas.  Here is my 2014 blog recap of all 12 links so you can continue celebrating Christmas until January 6^th.

My 12 Days of Christmas Posts 

Merry Christmas and a Very Happy New Year!

-- Catherine, The Herb Lady


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25 Days of Herbs and Celebrations - December 24

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 24

Herb: Marjorum/Marjoram, Origanum majorana Leviticus14:4  “Then the priest shall give orders to take two live clean birds and cedar wood and a scarlet string and hyssop for the one who is to be cleansed.”

Marjoram is one of the plants mentioned as the Hyssop of the bible, and while it is a member of the same family as the Syrian Oregano (Za'atar) which is generally agreed to be THE Hyssop, marjoram would have been known to the people of the biblical time and area.

Light The Yule Log!

NORAD's Santa Tracker for the family and children to watch Santa's Travels.

Marjoram is a member of the “oregano” family but with a big difference in flavor.

Marjoram:  Oregano’s Citrusy Cousin
by Catherine, The Herb Lady  - originally published in the East Valley Tribune September 25, 2004

     Many new-to-cooking or gardening get a little confused between Marjoram and Oregano.  It's not surprising.  Sweet Marjoram, Origanum majorana L. (formerly called Majorana hortensis Moench and sometimes called Majorana majorana L.) is from the same family as Greek Oregano (Origanum vulgare hirtum),  and they both have relatives in the same Oregano family (Wild Marjoram is Origanum vulgare - not hirtum) and some of those relatives are called Marjoram and taste more like Oregano, and vis-a-versa. All are perennials from the mint family (Lamiaceae) many of which come from the Mediterranean area of the world, while Sweet Marjoram hails originally from Asia Minor (Turkey and Cypress).
     So what is the difference?  Sweet Marjoram has a sweeter, citrusy backnote rising from the essential oils Terpineol (Cardamon) and Sabinene (Star Anise, Cardamon, Lemon, Lime and the Lavadin branch of the Lavender family), and lacks the pungent, peppery bite of Greek Oregano (which comes from Carvacrol and Thymol - also found in Thyme and Savory).

Whooeee! Got all that?

     While frequently associated with sausage and stuffing recipes, Marjoram is another herb than can stand on it's own. A preferred herb (over Oregano) by many cooks [it is the preferred herb in Herbes de Provence over Oregano], its flavor and spicy aspects are dependent on soil quality, sunlight and time of year.  My Golden Marjoram is only golden in the winter when the sun moves to the southern sky and it gets more light.  [Pictured is my Golden Marjoram not golden when the picture was taken in August – because it was on the south side of a large citrus tree.]
     Like many aromatic perennials it needs excellent draining soil, 4-6 hours of light a day and deep watering. Marjoram tends to a creeping or sprawling habit, which makes it great as a ground cover.  It grows slowly and over a couple of years with intermittent harvesting can be 2-3 feet in diameter.

Planting.

Plant Marjoram in the fall for healthiest plants.  Transplant into sunny well draining area. The plant, like most perennials will not do a lot of growing during the winter but they will be putting down deep healthy roots, which is what you want.

Recipes:

Marjoram Raspberry Jelly
From my cookbook “101+ Recipes From The Herb Lady”
     Herb Jellies are an excellent flavor addition to roasts (in addition to a toast or cookie topping).

2 cups (divided) reconstituted frozen unsweetened raspberry juice (use 1/3 less water recommended)
1 teaspoon gelatin
1 teaspoon marjoram, crushed

     Sprinkle gelatin over 1 cup cold juice to soften (about 2 minutes). Meanwhile heat second cup of juice to near boiling.  When hot mix, with cold juice and stir well to dissolve gelatin.
     Chill until soft stage starts.
     Stir in crushed marjoram pour in jar, cap and gently shake jar every 1/2 hour to keep herb mixed (keeping refrigerated). About 5 hours to loose jelly consistency. Store no longer than 4 weeks, DO NOT freeze or process for canning.

Stove Top Roast w/Herb Jelly
From my cookbook “101+ Recipes From The Herb Lady”

One  2-pound pork roast (or small chicken)
1  good size onion
1/2 cup Marjoram Raspberry Jelly
1/2 cup water
1 or 2 firm pears or apples cored and cut in half (leave skins on).

     Peel and slice onion in 1/4 inch slices, make a bed of these in the bottom of a heavy pot.  Place roast on onions, coat top with half of jelly. Turn burner on high, add water, cover, cook for 10 minutes. Reduce heat to medium, and cook until meat is done. Use rest of jelly to glaze through cooking retaining 1 tablespoon.

     About 50 minutes into cooking place fruit cut side down beside roast.  45 minutes for first pound, 35 for each additional pound. Remove meat allow to rest for 10-15 minutes and glaze with final tablespoon of jelly.
     Serve with fruit and a nice green salad.

Music:

Silent Night
Pentatonix
https://www.youtube.com/watch?v=sme8N2pzRx8

Oh Little Town of Bethlehem

Bing Crosby
https://www.youtube.com/watch?v=TMLP648teMQ

-- Catherine, The Herb Lady

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25 Days of Herbs and Celebrations - December 23

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 23

Herb:  Mustard, Brassica nigra,  Matthew 13:31 “He presented another parable to them, saying, "The kingdom of heaven is like a mustard seed, which a man took and sowed in his field; 32 and this is smaller than all other seeds, but when it is full grown, it is larger than the garden plants and becomes a tree, so that THE BIRDS OF THE AIR come and NEST IN ITS BRANCHES."

Festivus  a Secular celebration Originally a family tradition of scriptwriter Dan O'Keefe, who worked on the American sitcom Seinfeld, Festivus entered popular culture after it was made the focus of the 1997 episode The Strike.  Theme:  Festivus for the Rest of Us, guides the "parody holiday festival" and as a form of playful consumer resistance.

Read up on Festivus and ways to celebrate it at:  -- https://en.wikipedia.org/wiki/Festivus

Planting:

Plant Mustard seed in the fall and expect 80+ days to mature seed harvest.  You can pick some of the green leaves during the growing period, but don’t harvest too much – you want the plant to have plenty of energy to flower and produce seed.

As with all these edibles you need well draining soil and a sunny spot for maximum healthy plants.

Harvest when the seeds are dry and store for cooking use and to replant out next fall.

Recipes:

My Almost Empty Mustard Jar Recipes
...ah, the possibilities...frugal cooks once routinely saw the almost empty mustard jar as an opportunity for a salad dressing or sauce. Even 1 tablespoon left over could be turned into a tangy dinner enhancement, and it comes in its own shaker jar!

Salad Dressing:
1 almost empty mustard jar
2 tablespoons citrus juice (orange or tangerine are lovely)
4 tablespoons oil
Dash of salt and pepper
1 tablespoons fresh herb of choice, finely chopped (rosemary, thyme, oregano, marjoram or combination)
Place all ingredients in the jar, cap and shake well, dress the salad.

Options: If you enjoy chunky salads aka chopped salad (where the ingredients are left larger sized) create your own ‘green goddess' dressing — in a blender place this salad dressing and add 1-2 cups of finely chopped salad greens (lettuces, kale, escarole, etc.), blend to combine and pour over coarsely chopped vegetables.

Marinade / Sauce:
1 almost empty mustard jar
2 tablespoons white wine
2 tablespoons olive oil
4 tablespoons vinegar, citrus juice or other fruit juice (pineapple, apple, etc.)
4 tablespoons finely chopped thyme, or 2 tablespoons finely chopped oregano, or 1 tablespoon of finely chopped rosemary.
Salt and pepper to taste.

Mix well and pour over boneless chicken or sturdy fish (tuna, shark, halibut, swordfish). Marinate for at least 2 hours or overnight. Grill until cooked through, about 10-15 minutes per side depending on thickness and heat of grill, basting with marinade periodically during grilling.

Music:

I Saw Mommy Kissing Santa Claus

Jimmy Boyd

https://www.youtube.com/watch?v=UI8spatbGEo

 

O come, O come, Emmanuel

The Piano Guys

https://www.youtube.com/watch?v=iO7ySn-Swwc

 

 

-- Catherine, The Herb Lady

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25 Days of Herbs and Celebrations - December 22

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 22

Herb:  Onion, Allium cepa, Numbers 11:5  "We remember the fish which we used to eat free in Egypt, the cucumbers and the melons and the leeks and the onions and the garlic, 6 but now our appetite is gone. There is nothing at all to look at except this manna."

I know many of us would also miss onions from our kitchen.  I just have to put some chopped in a hot pan with a bit of oil or butter and the house already smells like something good is cooking.

Onions along with garlic and leeks are considered both an herb (because the inside of the bulb is made up of leaves) and a vegetable. 

All herbs are "spices"  but not all spices are herbs.  Herbs are the green, leafy part of the plant, whereas a spice is generally referred to as the dried seed, stem or root.

There is a lot of information on this common vegetable at Wikipedia, including some of the nutrient information.

Considerable differences exist between onion varieties in polyphenl content, with shallots having the highest level, six times the amount found in Vidalia onions, the variety with the smallest amount. 36 37 Yellow onions have the highest total flavonoid content, an amount 11 times higher than in white onions.Red onions have considerable content of anthocyanin pigments, with at least 25 different compounds identified representing 10% of total flavonoid content. 37 --   https://en.wikipedia.org/wiki/Onion

It is not surprising that this much-loved food not only adds great flavor to our dishes, but also healthy components.

Planting:

Onions are planted by either seed or “sets” which are tiny baby onion bulbs.   The typical varieties of “bulb” onions – the kind we like to keep on hand with a papery skin, can be grown here in the desert garden.

My practice is to purchase a package of sets in the fall – preferably before October 31^st and start planting them out in successive planting every 2-4 weeks, about 4 inches apart.  I do this so I can pull them as young scallion-type (there is a specific variety that is grown only as scallions – but I like the dual purpose of the bulb type) whenever I need some during the cool months and into spring.  To achieve bulb size the plants need to be in the ground about 7-10 months.

When I harvest for scallions, I pull every 2^nd or 3^rd one, which eventually leaves more room for the bulb to form on the remaining ones.

Once the remaining onions begin to send up a flower head, they can be harvested at any time.  Like Garlic, they need to be hung to dry in the shade until the outer surface gets papery, then you know they will keep for storage.

[In the picture I show the onions in January and then the rest harvested in August.  I chose to chop and dry these in the sun so I now had a jar of chopped dried onions to use as needed all year.]

Onions, yellow, red, white etc. are also divided into “day length” sensitive growing preferences.

From the Oregon Extension Service – this explains what day length means:

The varieties of onions that require a shorter period (11 to 13 hours) of daylight to bulb are termed "short day" onions. Those that require the longest period of daylight (14 hours per day or more) to form bulbs are known as "long day" onions. Those with intermediate requirements (from 13 to 14 hours of light per day to bulb) are called, logically, "intermediate" onions.

Short-day onions include: Yellow Bermuda, White Creole and Eclipse onions (12 hours daylight to begin bulb formation). California Early Red, Ebenezer, Early Strasburg (13 hours).

Long day onions include: Yellow Globe Danvers (14 1/4 hours) Sweet Spanish, Yellow Flat Grant (14.9 hours) and Yellow Rynsburg, Zittan Yellow (16 hours).

Intermediate-day onions include: Early Yellow Globe, Australian Brown, White Portugal and Southport Yellow Globe (13.5 hours) Red Wethersfield, Southport Red Globe, Italian Red and Flat Madiera (14 hours).  -- http://extension.oregonstate.edu/gardening/onion-bulb-formation-strongly-linked-day-length

Here in the desert garden where onions won’t happily grow in our 100 degree summer heat, you want to stay with short-day varieties and you can try intermediate types to see if they work for you.

Short-day anything applies to growing in the cool months in the desert garden because that is what we have – short days.  [Corn is another vegetable that is also classified as short or long day which is why we can plant corn twice – once in the winter and a second crop in the summer.]

Recipes:

There is no dearth of ways to use onions.  Sliced and grilled along side burgers and other meats on the grill is one of my favorite ones.  Like many vegetables, grilling or roasting onions caramelizes the sugars making them taste even better.

One of my other favorite ways to use onions is a dill and onion dip with yogurt (instead of sour cream) with my own dried dill and onions, add a bit of salt and you are ready.  Good tasting and healthier too if you go with a variety of dippers, like vegetables, instead of just chips.  This dip makes a good topping on baked potatoes and if you add a bit of horseradish, good on a steak, roast beef or burger.

Did you know there is a National Onion Association?  Every vegetable has to have a group-support network :-)   They have some good sounding recipes with onions.  https://www.onions-usa.org/recipes

Music:

Suzy Snowflake

Rosemary Clooney

https://www.youtube.com/watch?v=m7zOeiPXb58

Mary’s Boy Child

Boney M

https://www.youtube.com/watch?v=m7zOeiPXb58

 

 
-- Catherine, The Herb Lady

My books and month-by-month gardening calendar

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25 Days of Herbs and Celebrations - December 21

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.

Me with my bay in front of orange tree

Day 21

Herb:  Laurel (Bay Leaf),  Psalm 37:35 “I have seen the wicked in great power, and spreading himself like a green bay tree.”  Isaiah 44:14  “He plants a laurel, and the rain makes it grow.” There are several different translations of these passages some referring to Laurel, Bay,  or luxuriant tree, Cedar, Fir, or even Ash.

Since Bay is native to the Biblical lands, I will focus on Bay for this post.

Celebrations:

Light The Yule Log!

Winter Solstice - The Shortest Day of the Year

Yule - Lighting of The Yule Long to welcome back the sun as the days grow longer.

Pancha Ganapati is a modern five-day Hindu festival celebrated from December 21 through 25 in honor of Lord Ganesha, Patron of Arts and Guardian of Culture.

Dongzhì Festival or Winter Solstice Festival is one of the most important festivals celebrated by the Chinese and other East Asians during the Dongzhi solar term (winter solstice) on or around December 22 when sunshine is weakest and daylight shortest. The origins of this festival can be traced back to the yin and yang philosophy of balance and harmony in the cosmos.

About The Herb:
Bay Laurel (Laurus nobilis L.) sometimes called sweet bay or Grecian Laurel, native to the Mediterranean area, is a shrubby tree. Used by the Greeks to honor their Olympic winners in a wreath, the herb is also associated with Apollo and the nymph Daphne.

Planting:

Transplant Bay into a sunny, well draining spot in your garden.  It grows slowly the first couple of years and then really starts to take off.  As a shrub, Bay can be harvested at will once your plant has good size growth on it.  Leaves can be picked as needed or whole branches can be harvested and dried.  Don’t toss the stems, they can also be used to flavor food or used as kabob skewers.

I did grow one of my plants from seed and I do not recommend it.  I planted 13 seeds and one!! came up 8 months later!!  Go with a transplant for happier success.

Recipes:

If Bay reminds you of some of your other favorite herbs such as Basil, Oregano and Marjoram it is because it shares some similar essential oils, cineol and eugenol.

Like many of the highly aromatic herbs, bay has long been used as a digestive aid and to help eliminate gas —bay leaf teas have also been used to treat colic (ask your pediatrician first!!).

CAUTION NOTE: Some recipes call for crumbling the bay leaf —do NOT do this. The leaf is so tough it does not break down in cooking and there have been a few cases where the leaf actual cut the throat or esophagus of the diner. To release flavor, crack the leaf in half or quarters, but leave together if possible. Always remove bay leaves before serving the dish.

There are few long-simmering soups, sauces or stews that will not be enhanced by a couple of Bay Leaves added during the simmering time.

Try substituting Bay for oregano or marjoram.

Store some leaves with your rice or beans in glass jars and pre-flavor them slightly.
Bay leaves discourage pantry pests, leave several exposed on shelves-makes the pantry smell great too!

Make an infusion to use in place of the whole leaf by steeping 4 leaves in cup of just boiled water. The finished color should be deep green.

Music:

Wizards In Winter

Trans Siberian Orchestra

(This musical piece is now a favorite audio for Christmas House Light Displays.)
https://www.youtube.com/watch?v=AkAhmH40kiM

The Holly & The Ivy
https://www.youtube.com/watch?v=_FvE-z8xV1g

 



-- Catherine, The Herb Lady

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25 Days of Herbs and Celebrations - December 20

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 20

Herb:  Nigella, Nigella sp.   Isaiah 28:26, different translations of the Bible refer to Cumin, Black Cumin, or Black Caraway, which of God’s instructions for sowing and reaping.  25. Does he not level its surface And sow dill and scatter cummin And plant wheat in rows, Barley in its place and rye within its area? 26  For his God instructs and teaches him properly. 27 For dill is not threshed with a threshing sledge, Nor is the cartwheel driven over cummin; But dill is beaten out with a rod, and cummin with a club.

Two plants share the name Black Cumin, Bunium bulbocastanum and Nigella sativa.  For the purposes of this post we will discuss Nigella, aka Love-In-A-Mist.

Nigella --Love-In-A-Mist (also called Black Onion Seed) is an unusual and striking flower, also called Black Onion Seed, and Black Cumin and used in East Indian foods.  The seeds smell like strawberries and taste like pepper, a most interesting spice.

Nigella grows well in our desert gardens, preferring the cooler months, seed in a sunny spot with good drainage.  Let the flower go to full maturity to harvest the seeds for culinary use and later re-sowing.

I have really enjoyed growing this flower, with all of the textural contrasts it is very pretty in the garden.

Prepare Yule Log ready to light tomorrow or Christmas Eve.  To turn night into day in the home/Emblem of the return of the Sun, and the lengthening of the Days.

Recipes:

They're [Nigella seed] also part of the spice mixture called panch phoran, along with fenugreek, mustard, fennel and cumin seeds, common in Bengali dishes. Bread seems to be a cross-cultural use for nigella seeds—aside from naan, it's also used to top flatbreads in Turkey and elsewhere in the Middle East, and in Eastern Europe is sprinkled on Jewish rye bread in place of caraway seeds.  – Smithsonian Mag

Epicurious suggests substituting Nigella for Sesame in baked breads, etc.

Here are a couple of recipes from Epicurious for using Nigella Seeds

http://www.epicurious.com/recipes/food/views/beets-with-goat-cheese-nigella-seeds-and-pistachios-51260310

http://www.epicurious.com/recipes/food/views/assorted-cheddar-crisps-236390

Music:

Happy Holiday (From the movie “Holiday Inn” )

Bing Crosby

https://www.youtube.com/watch?v=2jzhd0SU8k4

Simply Having A Wonderful Christmas Time

Paul McCartney

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

-- Catherine, The Herb Lady

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25 Days of Herbs and Celebrations - December 19

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 19

Herb:  Sage - (Salvia sp.) Jeremiah 18:18 – “Then they said, "Come and let us devise plans against Jeremiah. Surely the law is not going to be lost to the priest, nor counsel to the sage, nor the divine word to the prophet! Come on and let us strike at him with our tongue, and let us give no heed to any of his words."

The word Sage has long been used to denote a wise person.

My Common Garden Sage

2016 has been designated by the United Nations as the International Year of the Pulses, to celebrate all the great benefits of eating legumes.  See the references for beans in recipes below.

http://www.un.org/apps/news/story.asp?NewsID=52505#.VnA0ym7cYr0

The Bible describes the belief, even then, of the health value of eating pulses.

Daniel 1:12 -- "Please test your servants for ten days, and let us be given some vegetables to eat and water to drink.  13 "Then let our appearance be observed in your presence and the appearance of the youths who are eating the king's choice food; and deal with your servants according to what you see."

During captivity, Daniel shows the benefits of eating only pulses (vegetables etc.) and water, so effective "And in all matters of wisdom and understanding, that the king enquired of them, he found them ten times better than all the magicians and astrologers that were in all his realm." -- https://en.wikipedia.org/wiki/Daniel_Fast

Sage, Salvia officinalis, is a member of the prodigious mint family (Lamiaceae formally Labiatae).

[My "Azurea" Blue Sage (above) is not as tasty as the primary culinary sages, but the flower is stunning.]

Sage is one of the herb/spice components of Poultry Seasoning and so identified with Thanksgiving turkey stuffing with onion and celery, in my family it would not be a good tasking stuffing or turkey with out it.

While researching my cookbook some years ago I traced back the use of "sage and onion" to make stuffing in England.  The real origin is not exactly known, but what was discovered was that the cooks found that their Masters and Mistresses digested their fatty meals better when sage was used.  Modern science has shown that as with many herbs which are digestive aids, sage in particularly helps the body digest fatty meats.

From my book "101+ Recipes From The Herb Lady":

Herb Facts:
There are some 900 identified members of the sage (Salvia) family (including the stuffing sage we are all so familiar with) which originated in the Mediterranean and Asia Minor areas of the world, and has been known since the ancient Greek and Roman times. Sage (Salvia officinalis L.) is another member of the immense mint (Lamiaceae) family.
          Sage's antiseptic qualities (Salvia comes from Latin meaning "save") are generally used for mouth and throat ulcers and menopausal sweats (as a tea or gargle). Externally it can be used in an ointment for insect bites.
          The rubbed dried sage you purchase in the spice section is usually a combination of Garden Sage (Salvia officinalis l.) and Greek Sage (Salvia triloba [now known as Salvia fruticosa]).
          The use of sage in our traditional stuffing mixes most likely came from the “sage and onion” stuffing beginning in Elizabethan times.  The cooks discovered their master, mistress & guests digested their food better when the stuffing was used. While all strongly aromatic herbs are digestive aids (at least) sage in particular helps digest fatty meats better.
          One old piece of wisdom notes the mastery of the household by the woman, where sage flourishes.
          Several varieties of the garden sage are not only tasty but also stunning landscaping plants: Purple Sage (Salvia officinalis 'Purpurea'); Tricolor Sage (Salvia officinalis 'Tricolor'); Golden Sage (Salvia Officinalis 'Golden'); and a variety, Berggarten Sage (Salvia officinalis 'Berggarten') which puts more energy into its tasty leaves than the flowers. Try a little wisdom in your garden!

Sage is a perennial in the gardens and is best planted during the cool time of the year in a sunny, well draining spot.  The first year or two it can be slow growing, but can eventually be a huge shrub.  Do not overwater sage.

Recipes:

With 2016 designated the International Year of Pulses, this is an opportunity to match Sage with various beans.

TheKitchn is a great site for recipes and food discussions and this link has suggested herbs for use with various beans.  I would bookmark the link.

Sage is suggested with Cannelli, Fava, Kidney, Lima and Pinto – but really try sage with any bean together with other herbs like thyme and rosemary.

http://www.thekitchn.com/flavor-combinations-beans-herb-75364

Baked Potatoes, Sage And Eggs

From “101+ Recipes From The Herb Lady”

Here is a great recipe to have on hand if you have left over mashed potatoes.

            Incorporate the sage in the potatoes or sprinkle on top of the eggs before baking.

3          cups of mashed potatoes

4          eggs

1          teaspoon dried sage, or 1 tablespoon finely minced fresh sage

1/2       cup spinach, kale or arugula, finely shredded

Salt & pepper to taste

            Preheat oven to 350. Have casserole or other pan ready, spray lightly with Pam if desired. If using leftover mashed potatoes fluff up so they will spread easily. Fold sage into potatoes and spread the potatoes thickly in the center of the oven dish—to about 1 inch thick. Using a small juice glass make 4 depressions in the potatoes. Evenly distribute the shredded greens in the depressions, crack and place an egg on top of each "well." Salt and pepper to taste. Bake 20-25 minutes or until the eggs are just set (poached) but not hard. Serve as a breakfast entree or a side dish. Enjoy.

Music:

Do You Hear What I Hear

Bing Crosby

https://www.youtube.com/watch?v=SxO3MvfkKp4

It Came Upon A Midnight Clear

Frank Sinatra

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

 



-- Catherine, The Herb Lady

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25 Days of Herbs and Celebrations - December 18

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 18

My harvested leeks.

Herb:  Leek, Allium porrum, Number 11:5  "We remember the fish which we used to eat free in Egypt, the cucumbers and the melons and the leeks and the onions and the garlic.”

The biblical reference aside, leeks have been recorded as early as 2000 BC.

The leek is one of the national emblems of Wales, worn along with the daffodil (in Welsh, the daffodil is known as "Peter's leek," Cenhinen Bedr) on St. David’s Day. The Welsh leek appeared on the coronation gown of Elizabeth II.  It was designed by Norman Hartnell; when Hartnell asked if he could exchange the leek for the more aesthetically pleasing Welsh daffodil, he was told no.  -- wikipedia

Think of the leek as a scallion on steroids – bigger with strappy leaves.  The leek’s mild onion flavor lends itself well to many dishes where the onion flavor is desired but not as pronounced.

Easily grown from seed, it does take about 100 days from sowing to harvest time, so it is best to seed in every 2-3 weeks through end of February in the desert garden for a supply going into late spring.

My first sowing are usually right at peek (BIG – but can be harvested sooner) just in time for St. Patrick’s day feasting and making colcannon, a mixture of leeks, cabbage and potatoes that is just plain comfort food.

Recipes:

A leaf of the leek, because of its size, is frequently used to contain herb bundles, then tied with string to form a Bouquet Garni for use in soups, stews and sauces.

Colcannon

There are many recipes for this dish, but you can’t make any mistakes really.  Leeks, Potatoes, Cabbage or Kale, salt, pepper, butter and maybe some bacon.

Here is a recipe from Allrecipes

http://allrecipes.com/recipe/15644/colcannon/

My Note:  I frequently shred the cabbage and slice the leek ahead of time and when the potatoes are about half-way cooked I throw the cabbage and leeks in to finish cooking with the potatoes – 1 pot = all cooked and ready to mash or fold together with the butter and seasonings.

1 pound cabbage

1 pound potatoes

2 leeks

1 cup milk

salt and pepper to taste

1 pinch ground mace

1/2 cup butter

Directions

In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.

Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.

Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

Slow Foods Challenge Pizza

I used a Leek in a “Slow Foods Challenge”  4 years ago where the goal was to make a homemade version of a happy meal type food.  I chose to do a toaster-oven high protein/high fiber pizza with tortillas.  Check it out!

http://edibleherbsandflowers.blogspot.com/2011/09/slow-food-challenge-meal-version-2.html

Music:

Up on the House Top

Gene Autry

https://www.youtube.com/watch?v=Rm7t6jl7qY0

 

Adeste Fideles (O Come All Ye Faithful)

Luciano Pavarotti

https://www.youtube.com/watch?v=TbV3CrQ6Sa0

Here is Bing Crosby singing in English and Latin

https://www.youtube.com/watch?v=3xDm643Yjrw

Note:  I grew up singing in Latin and the Christmas hymns sung in Latin remind me so much of those beautiful songs, although I don’t remember all the Latin lyrics.

 



-- Catherine, The Herb Lady

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25 Days of Herbs and Celebrations - December 17

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 17

Herb:  Garlic (Allium sativum) Numbers 11:5 “"We remember the fish which we used to eat free in Egypt, the cucumbers and the melons and the leeks and the onions and the garlic,”

Garlic, elephant garlic bulbettes and elephant garlic

Both regular garlic (Allium sativum) and elephant garlic (Allium empeloprasum) are members of the onion family.  Elephant garlic is not actually a "garlic" but rather a Leek on Steroids, and has a milder (some think too mild) garlic flavor.  You can't see the leaves in the picture, but they are 'strappy' like leek and could be used to flavor foods.  In fact, even the stalk and leaves of either plant, which are generally disposed of after harvest, can be used to flavor soup, stews, and broths.

Other “named” garlics are Garlic Chives, aka Asian or Chinese Chives, Allium tuberosum, and Society Garlic, Tulbaghia violacea.  Garlic Chives like onion chives are grown for their leaves and flowers to be used in cooking and has a milder garlic flavor.  Society Garlic is a totally different plant family and is grown for its beautiful orchid like flowers and leaves in cooking.  Society Garlic is said to have the Anti-Garlic affect on your breath.

End of my harvest after "curing."

Garlic is best known for its edible cloves contained in a ‘head’ which have from 6/8 and up to 14 cloves depending on the variety grown.

Garlic has long been known for its health benefits dating back to 2000 BC and Galen eulogized it as the "rustic's theriac" (cure-all) – wikipedia

Garlic has antimicrobial properties and has been suggested for use, and researched in issues like cholesterol, cardiac, cancer and the common cold.

And it makes many foods taste wonderful, which is why the ancient Jews lamented the lack of them in their food!

Planting:

We plant garlic October 1-31^st in the desert garden do ensure enough winter chill to form the heads in April.

But a lesser known type of growth is ‘green garlic’ where the young plant is pulled, similar to an onion scallion and the whole bulb and green tops are used to provide a mild garlic flavor in cooking.

In the desert garden you can plant the cloves now through mid-February, every 2-3 weeks, to provide a continuous crop of Green Garlic to your kitchen.

Recipes:

Herbed Butter

     Herbed butters, so called "compound butters" because they mix herbs and spices with butter and occasionally oil, are an excellent way to add flavor to your holiday cooking.
     All fresh herb butters should be refrigerated and used within 5-7 days.  Can be frozen as a log and sliced and used when needed.

1 stick of softened butter
1 teaspoon of chopped Garlic
1 teaspoon of chopped parsley
1 teaspoon of chopped celery leaves
     Blend well. Spread mixture in a long "tube" on wax paper, roll and store in the refrigerator.  Cut slices for use.
     Uses: use in mashed potatoes or on top of baked potatoes, top steamed vegetables, herb toasted bread, slide chilled slices under the skin of poultry, place a small pat on just grilled steak, or place a small slice in center of crescent roll dough before rolling up and baking.
     A Better Butter can be made my blending (your blender will work better with this than a food processor) equal parts of olive or avocado oil and softened butter, to which the herbs can be added.  This creates a sweeter, spreadable butter mixture.

Roasting Whole Garlic Heads

Most Preferred: Slice off the tippy top of the garlic head to expose just a small part of each clove. Drizzle a bit of olive oil on the cut top.
1) Roast on the grill on indirect heat for approximately 40-45 minutes - squeeze to test (don't burn yourself!) - it should feel softened.
2) Oven: at 400 degrees for 45 minutes.

Second Most Preferred: Separate the clove from the head and do NOT not peel. Toss in along side of any roast you are cooking, or place in a single layer in a pan and oven back at 400 degrees for approximately 25 minutes - squeeze to see if they have softened.

Roasting garlic mellows the flavor, bringing an incredible nutty taste to it. Squeezing the pulp from the skins is the easiest way to express the roasted garlic out. Add to mashed potatoes, spread on toasted bread with or without added tomatoes, basil and cheese, add to salad dressing and sauces.

Freeze in air tight container for long term storage. Refrigerate and use within a week for short term keeping.

 

Music:

Mistletoe and Holly

Frank Sinatra

https://www.youtube.com/watch?v=-WFsr4gRlow

 

Santa Claus Is Coming To Town

Bruce Springsteen

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

 




-- Catherine, The Herb Lady

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