Lemonade's such a little kid thing. It brings me back to my Grandma's rickety card table at the end of the driveway, hawking glasses of watered down frozen concentrate lemonade for 50 cents a cup - the Tupperware ones that we sort of wiped down between customers. Sounds gross, but we only ever had two customers and they were related, so it's all good. But THIS lemonade. This lemonade is a cut above. What is it about Lavender that bumps up your cooking to the next level? Lemonade. yay. Lavender lemonade. Whoooo! Add in a few lemonade wands as stir sticks, and you've got a drink to impress. Here's how it goes: Lavender Lemonade Syrup 1 cup white sugar 1 cup water 3 tablespoons dried lavender Lemonade 2 cups lemon juice 4 cups of water 1 cup lavender syrup lavender sprigs and/or lemon slices to garnish Need the herbs? Visit my Etsy shop. Method 1. First, you'll make the lavender syrup. If you want to double or triple that amount, you go for it. You'll use it for the lavender lemonade, but you can also use it as a tea sweetener, on ice cream, in desserts, anywhere a syrup would normally go. 2. In a small saucepan stir together the sugar, water, and lavender. Bring to a boil, then lower the heat to a simmer. Keep at a simmer for 30 minutes or so, until reduced by about half. 3. Take from the heat and refrigerate. I like to let it steep overnight to make the infusion strong, but it's all about preference. 4. Once you have the strength you desire, strain the syrup. 5. Next comes the lemonade. In a large jug, add the lemon juice and water. Add one cup of the strained lavender syrup. 6. Taste it. If it says, "Yes! This is awesome!" leave it be. If your mouth puckers, add more syrup. Too sweet? A little more lemon. It's all to taste. 7. Serve over ice (maybe mint ice cubes?!). Garnish with lemon slices or lavender sprigs. If you want to try something really special, try adding other herbs to the syrup. Herbs that come to mind are mint (classic) and rosemary (going to be a classic, IMO).
Enjoy!
0 Comments
St. John's wort (Hypericum perforatum) is in full bloom in New Brunswick right now. It is a beautiful plant, with cheerful yellow flowers. It has quite a distinct smell, and some very unique characteristics. It can grow several feet tall, and has a woody base. The flowers grow in clusters at the end of the branches. Each flower is bright yellow, has five petals, numerous stamen, and a single pistil. The leaves and flowers have small black dots. The leaves, if held up to the light, are peppered with transparent 'holes' (actually oil glands), which makes sense when you consider the latin name of the plant, perforatum (perforation). Possibly the coolest part of the plant, though, is that despite it's cheerful yellow colour, it 'bleeds' a dark purple. Squeeze a plump flower bud between your fingers, and it will stain your fingertips dark purple. St. John's wort has been extensively studied for its actions against mild and moderate depression. It has gained such a solid reputation as an antidepressant that it isn't strange anymore to have allopathic doctors recommend it to their patients who wish to avoid pharmaceutical antidepressants. It is not, however, a pharmaceutical and lacks the instant action that some people have come to expect from man-made drugs. It needs to be taken over a period of time for its full effect to be felt, at least 2-3 weeks, and often months. Used properly, it is very effective due to the herb's active constituents. These increase the serotonin levels in the body, and level out the 'feel-good' neurotransmitters of dopamine, serotonin, and noradenaline to make them last longer in the body. Topically, St. John's wort is wonderful for soothing and healing bruises, sore muscles, sprains, and burns. It is best used as an oil in this case. The oil and tincture must be made with fresh buds and flowers for it to be effective because the hypericin (active constituent) does not last as well in the dried plant matter. So, the few weeks when St. John's wort is ready is a very busy time of oil and tincture making! To know when the plant is ready, squeeze a bud between your fingers. If it is filled with purple 'juice', it's time. These flowers and buds are at their peak. Most of the plant is at the bud stage, which is best. The buds are plump and juicy and ready to be made into remedies! St John's Wort Tincture St. John's wort flowers and buds vodka glass jar with lid label Method: 1. On a bright, warm day, pick enough St. John's wort buds and flowers to fill a glass jar 3/4 full. The plant matter should be fairly packed, but not too tightly. 2. Fill the jar with vodka (80 proof, or 40% alcohol) so there is very little headspace. The alcohol must completely cover the plant matter. Use a spoon to smoosh down the herbs if they float. 3. Cap the jar, being sure to put a non metal barrier between the alcohol and the lid. Parchment paper or plastic wrap works well. 4. Label with the ingredients and date. Store in a dark, cool cupboard for 6 weeks, shaking daily. The tincture will be a deep red colour. DOSE: Generally, 1/2 to 1 tsp twice daily. Cycling is important. Take it for 3 weeks, discontinue for 1 week, and repeat. SAFETY: Some people experience photosensitivity when taking St. John's wort. Discontinue if you experience skin issues. St. John's wort should not be taken in conjunction with pharmaceutical antidepressants without the guidance of your doctor. If pregnant or breastfeeding, seek the guidance of a health-care practitioner. ** This is fun, right?! And that's all it is for now. Information on the traditional uses and properties of herbs in this website are for educational use only, and are not to be mistaken for medical advice. Every attempt has been made for accuracy, but none is guaranteed. Many traditional uses and properties of herbs have not been validated by the FDA or Health Canada. If you have health issues, concerns, or questions, consult your health care practitioner. ** More info: Gladstar, Rosemary, Medicinal Herbs A Beginner's Guide, Story Publishing, North Adams, MA. 2012 https://www.ediblewildfood.com/st-johns-wort.aspx .Stinging nettle is one of those plants that you love and hate all at the same time. Do you want the good news or bad news first? Bad (you must be a maritimer!)? Stinging nettle stings. It's true! Rub up bare-skinned against one by accident, and you'll know immediately by the burning sensation that you've come across a patch of stinging nettle. The good news? Stinging nettle stings! What's this? How could a stinging stinging nettle be a good thing? Well, the sting of the nettle has been used therapeutically for many generations as a counter irritant for painful conditions like arthritis. It used to be that those suffering from back pain or aching joints would flagellate themselves with the stems of fresh nettle to induce painful stings, which would result in the body rushing blood to the affected area, thus helping it to heal and lessening pain. In the same way, stinging nettle was used as a sort of homemade Viagra. Men, if unable to achieve or keep an erection, would sting their genitals with the nettle. The blood rush from the stings would result in the desired stiffness, and the evening was saved! Whether the pain killed the mood is another question, but I suppose a man's gotta do what a man's gotta do. More good news? Nettle is anti-inflammatory. Nettle is good for upper respiratory health. Nettle root supports prostate function. Nettle may help balance blood sugar. Nettle helps with allergies. Nettle supports the excretory system. Nettle can be made into fabric. Nettle is super nutritious. Nettle is delicious. Today, we'll focus on the nutritious and delicious. Nettle is packed with nutrients. It is very high in protein, higher even than beans! It is high in vitamins A, C, D, trace minerals, potassium, sodium, magnesium, and histamine. Nettle is best eaten when it is very small, first thing in the spring. The plant is tender then, and tastes best. You can still eat nettle later in the year, but the plant gets quite large and tough. The top couple inches are still tender enough to eat, but honestly, nothing beats a springtime nettle! Just be sure to cook it, steam it, or dry it. The little stingers are 'deactivated' when it is processed in this way. Eating fresh nettle is going to be downright unpleasant, and possibly dangerous. You can steam nettle, saute it with garlic and butter, or add it to any dish as you would spinach. Garlic Nettle Pesto is my favourite recipe to date! Garlic Nettle Pesto *adapted from the book Family Foraging, by David Hamilton Ingredients: A medium bowlful of fresh nettle (think spinach - it shrinks) 2/3 cups of cashews (or walnuts if you don't have cashews) A handful of garlic mustard leaves (a couple cloves of garlic will do fine) 1/2 cup grated parmesan cheese Splash of lemon juice Salt to taste Olive oil (about 2 tablespoons) Gather your ingredients. Garlic mustard is an invasive plant that seems to be taking over New Brunswick. We pull it whenever we see it, since it is getting out of hand. Luckily, its mild garlic flavour is delicious! First, wash all your wild edibles. USE TONGS when handling the uncooked nettle. The stingers are very, very stingy. Next, steam the nettle. Some people feel that pulverising the nettle (as we will do later) is enough to deactivate the stingers. I don't think so. Once you've steamed the nettle in boiling water for 2-3 minutes, drain the liquid. You can drink this liquid as a tea, use it as a soup base, or even water your plants with it. Be sure to carefully dry the nettles using a clean dishtowel. Hopefully you will have about a cup of nettle.
Put all the ingredients into a blender and blend it up until it is the consistency you desire. I like a smooth sauce, but a little chunk is perfectly acceptable if that's what you like! If the blender isn't quite doing the job, add a little more olive oil or nettle water to help it out. Serve over pasta, or on fresh homemade bread, sprinkled with a little lemon juice and parmesan.....Yum! It's always an emergency when I run out of Heart Sprinkles. Ever since I discovered this recipe in Rosemary Gladstar's book, Medicinal Herbs, A Beginner's Guide, I've kept a constant supply in my spice drawer. She calls it Sprinkles for the Heart, but I kind of like the idea of Heart Sprinkles. You really must try it. It's good for your heart, and so tasty! Hawthorn (Craetagus laevigata) is a tree that grows quite freely here in New Brunswick. Its blossoms remind me of apple tree blossoms, and the berries do indeed look like tiny little apples. The hawthorn is one of the most respected cardiovascular tonics around. The berries, leaves, and blossoms are used (preferably in conjunction) to make tinctures and teas. They are rich in bioflavonoids, antioxidants, and procyanidins, all of which nourish and tone the heart. The result is that the heart muscle is strengthened, blood pressure is regulated, and the heart beat is normalized. Hawthorn is often used as a preventative, but is also used to treat heart problems. It is one that must be used regularly, though, as hawthorn does not stay in the body for very long. It is thought that hawthorn helps the emotional heart, too, not just the physical heart. You'll see it often in grief formulas, especially in combo with milky oats, St John's wort, and lemon balm. Heart Sprinkles are used as a spice, however, and are not necessarily for preventing or treating heart problems. Shouldn't our food and snacks be useful, healthy and delicious, though? A trained herbalist can give more tips on how to use hawthorn for health. For now, enjoy the Heart Sprinkles! Heart Sprinkles - a recipe by Rosemary Gladstar 2 parts hawthorn berry powder 1 part cinnamon powder 1/2 part ginger root powder 1/8 part cardamom powder 1. Measure out your ingredients. Mix them well. 2. Put them into a spice bottle, preferably one with a shaker top. 3. Put that stuff on everything! What's everything? Well, here's a few ideas: *sprinkle on oatmeal *sprinkle on cut fruit (berries, apples, etc) *mixed into plain yogurt *sprinkled on a latte *added to smoothies *as a truffle/cookie garnish Of course, don't forget to label your creation. ** This is fun, right?! And that's all it is for now. Information on the traditional uses and properties of herbs in this website are for educational use only, and are not to be mistaken for medical advice. Every attempt has been made for accuracy, but none is guaranteed. Many traditional uses and properties of herbs have not been validated by the FDA or Health Canada. If you have health issues, concerns, or questions, consult your health care practitioner. ** Back in the spring of 2020 (Oh, my, remember that year?!) I posted an informational video on harvesting spruce tips. I had a little tutorial on making spruce sugar which was so much fun, smelled amazing, and burst with possibilities! But, what possibilities, exactly? The spruce sugar has sat in my cupboard all these months simply because I wasn't really sure what to do with it.
Until today. I present to you: Spruce Orange Shortbread Cookies! I'm a huge fan of shortbread. I'm not sure why I didn't think to do this earlier. It's a rather dry dessert, but when it's made right, it's fantastic. The initial snap of the cookie when you bite into it, the melting in the mouth, and the flood of flavour....oh, my! Shortbread as a square is very simple, and usually requires minimal ingredients - butter, flour, and icing sugar. Cookies are a bit more complicated, but still very simple. The spruce and orange flavours in this recipe are rather mild, so don't be afraid. It's a delightful experience, and kind of a hoot to tell your dinner guests you're serving them tree parts. Spruce Orange Shortbread Cookies 1 1/2 cups of butter 2/3 cups of spruce sugar 1/4 cup icing sugar zest of one orange 2 1/2 cups flour 1/2 cup cornstarch 1/4 tsp salt Icing icing sugar orange juice spruce syrup meringue powder 1. Cream the butter, sugars, and zest. 2. Add the flour, cornstarch and salt. 3. Leave to chill in the refrigerator in an airtight container for at least an hour. 4. Preheat the oven to 350 deg F. 5. Roll out the dough on a lightly floured surface, or on a piece of parchment paper to about a 1/4 inch thickness. Cut out shapes and place on a cookie sheet. 6. Bake around 10 minutes or until the edges are slightly browned. Do not overcook. 7. Cool completely before icing. 8. The icing is very much 'taste as you go'. Start with around a cup of icing sugar and a teaspoon of meringue powder. Add orange juice and spruce syrup to obtain a very liquid, streamable icing (think white glue thickness). Adjust the taste to suit yourself by adding more or less of the juice and syrup. Drizzle over the cooled cookies. Allow to dry completely before storing. Enjoy! If I were to put all my loves in order of preference, chocolate truffles and herbal concoctions would be very, very high on the list. Herbal infused chocolate truffles?! I can't even count that high on the preference list! My husband is also a personal favourite of mine. I'd put him right up there with the truffles...a solid third place, for sure! I jest, of course, but all three together at once definitely calls for a celebration. These truffles are not just your basic, run of the mill chocolate delicacies. The base of cream and quality chocolate, dipped in a shell of more chocolate is what makes truffles so sinfully delicious - the texture is out of this world. There's the snap of chocolate shell, then the soft richness of the ganache that melts in your mouth and teases your taste buds. Herbal infused...now there's the next level up. I used damiana, rose, ginger, and juniper berries. You can find rose and damiana in my shop. Why these herbs? My aim was a truffle perfect for Valentine's Day. Damiana and rose rank quite high on the list for aphrodisiac herbs. Historically, damiana was first used in Mexico by women, who drank it as a tea before lovemaking, and by the Mayans and Aztecs as a sexual stimulant. It has since been used as an aphrodisiac for men and women. Rose is a well known romancing flower, of which bouquets are given between lovers at Valentine's Day, anniversaries, birthdays, and 'Please forgive me!' days. Therapeutically, though, it is not only thought to promote feelings of relaxation and desire, it is also used for male reproductive health by herbalists. Its soft, subtle flavour complements the earthy, slightly bitter taste of damiana very well. Ginger is added partly for taste, but also for its reputation as an aphrodisiac. It is not as well known for this purpose as damiana and rose, but its scent and effect on the circulatory system place it on the 'must have' herb list. Juniper, though not strictly an aphrodisiac, is beneficial to the urinary tract, and adds a pleasant taste to the mix. Making the truffles will take very little actual work, but there is a certain amount of down time when you'll need to infuse, cool, freeze, etc. A quiet evening at home is the perfect opportunity. Lovers' Rose and Damiana Truffles 20 oz dark chocolate, chopped finely. I used 65%, but feel free to use darker/lighter as per taste 250 ml heavy cream 1 Tbsp grated ginger .5 oz damiana herb .5 oz rose petals from a reputable source. Flowers from florists are usually sprayed. 1 Tbsp juniper berries Need an herb? Visit my shop! Method: 1. Place the herbs and cream in a small pot. It will seem like there is too much herb and too little cream, but trust the process! Adjust the heat to medium-high. As soon as the cream begins to boil, remove the pot from the heat, cover, and allow to infuse for 15 minutes. 2. While the herbs are infusing, finely chop the chocolate. Place 8 oz of chocolate into a medium sized heat proof bowl. After the 15 minutes are up, strain the cream through a fine sieve, and pour it into the chocolate. Press the herbs well to get every bit of cream out, but be quick about it...the cream needs to be hot when poured into the chocolate. Compost the herbs. 3. Mix the chocolate and cream well until the chocolate is completely melted. Once smooth, put it into the freezer. Check on it every 10 minutes, stirring to keep it evenly hard. When the chocolate has hardened enough that you can roll it into little balls, its ready. 4. For this step you may want to keep a bowl of ice water and a towel handy. Cold hands will make this process much easier as your body heat will melt the ganache very quickly. Roll the chocolate into uniform 1 inch balls and place them on a cold plate or baking sheet. Return them to the refrigerator to set (about 20 minutes). 5. While the balls are setting, prepare to melt the remaining chocolate in a double boiler. If you don't have one, it's very easy to DIY. Place the chocolate in a heatproof bowl over a small pot of water in which you've added a couple inches of water. Bring the water to a simmer. The heat from the boiling water will warm the bowl enough to melt the chocolate without the risk of burning it. In the meantime, melt the remaining chocolate in a small double-boiler. 6. Take the chocolate balls from the refrigerator and reshape them if needed. With a toothpick or fork, dip the balls one by one into the melted chocolate. Do so quickly so as not to let them melt. Let the excess chocolate drip off and place the covered truffle onto a cold plate. 7. While the chocolate is still warm, sprinkle the truffle with crumpled rose petals or icing sugar. Allow to set. 8. These are best kept in the fridge. Enjoy This recipe was adapted from Urban Moonshine's webpage. As tasty and fun as these truffles are to make (and eat!), they are to be eaten as a treat. Although tradition and herbal studies have labeled these herbs as 'romance' herbs, each situation is different and should be evaluated by a professional well educated in such matters. It is possible to be allergic to any type of food. Be mindful of your own tolerances. It must be said that this recipe is not intended to diagnose, treat or otherwise be seen as a remedy. Please consult your health care provider or herbalist for health issues and health advice. The holidays have come and gone, and I admit I am imperfect. Every year I swear that this will be the year I have it all together, house clean, children scrubbed and smiling, myself scrubbed and smiling (!), gifts wrapped, yummies baked, and decorations strung throughout the house and yard. Every year, and again this year, it was not to be. The house got cleaned, and the yummies were baked, but the smile was a tad forced. Although I love the hustle and bustle of the Christmas season, I am not immune to the stress that comes along with it. On top of all this, I developed an abscessed gum, which traveled from one side of my mouth to the other. How it managed this, I'm unsure, but there it is. I successfully treated the first abscess with Drastix tincture (topically and internally), but am still working on the second one which seems more severe. All this to say, stress got the better of me. In an effort to soothe my frazzled nerves, and also deal with the abscess, I sought herbs that are both calming, antibacterial, and anti-inflammatory. I had made Peace Tea before, and felt that it fit the bill perfectly. The chamomile is a gentle herb that is best known for it's calming effect. It's also wonderful for stomach complaints, which often accompany anxiety. What some don't realize is that chamomile is also wonderfully antibacterial, antiviral, and an excellent anti-inflammatory. Lavender has many of the same properties, and is an even stronger calming herb. Last, but certainly not least, comes the lemon balm. With its pleasant minty, lemony flavour, it contributes greatly to the taste of the tea. It is a calming herb, too, and strongly antibacterial and antiviral. It should not be used by those with a hyperactive thyroid, however. In this case, peppermint is a nice substitute! Give it a try, and let me know what you think! Peace Tea
2 parts chamomile flowers 1 part lavender buds 2 parts lemon balm (or peppermint) Blend the herbs. Use a spoonful in a cup of just boiled water. If drinking for pleasure, steep covered for 2-3 minutes. Any longer will result in a bitter tea. For a therapeutic tea, steep covered for 10 minutes. Sweeten with honey as desired. |
Emilie
Clinical herbalist. Mother. Teacher. Ever student. Archives
February 2022
Categories
All
|