Desiree Bell is inspired by botanicals and natural materials. She is a vegetarian who has a certificate in herbal studies and a certificate from Australasian College of Health Sciences in Aromatherapy. When she isn't in her suburban garden, hiking or crafting, she is teaching pre-k with an emphasis on nature and gardening. For more ideas on Simple Living With Nature you can visit her blogs at www.beyondagarden.blogspot.com and www.kidsnaturespot.blogspot.com.

The ginger root (Zingiber officinale) is actually a rhizome. The word ginger is derived from the Sanskrit word for ginger, sringa-vera, meaning “antler shaped.” It has buds on the top of each of its stubby fingers and grows a mass of thin, tangled roots below. The roots are scraped off before the ginger arrives at the market.

Ginger is 80 percent water, 2.3 percent water, 1 percent fat, 2.5 percent fibrous material, 1.2 percent minerals, and vitamins of B and C. Medicinally, it is used for the circulatory and digestive systems, coughs, colds, aches and pains.

There are two groups of compounds in the rhizome. The essential oil is the liquid found in tiny vessels just under the corky skin, which is collected by distillation. The other compound is located in the cells dotted around the fleshy interior of the rhizome in between the starch cells. It is extracted with alcohol or a solvent.

Ginger does best in a hot, moist climate, with a little shade at noon and well-drained soil. It is grown as a crop in countries such as India, Australia, Jamaica, China and Nigeria. Many years ago I read in the book Herbal Treasures (Storey Publishing, LLC, 1990), by Phyllis Shaudys, how to grow a ginger root inside the house using a rhizome from the market.

Cut a piece of ginger root from the rhizome. Make sure the piece you cut to plant has at least one bud on it. Fill a clay pot with potting soil and bury the ginger root cut side down, bud up, 1 inch below the surface. Place in a sunny, warm window, water well, then keep moist. It takes about a month for the first sprout to appear.

To harvest, pull the plant from its pot 8 to 12 months after planting, cut off leaf stalks, and remove fibrous roots. Cut off as much ginger as you can use and replant the rest. Many winters I have grown a nice looking ginger plants. Try it!

Fresh ginger produces a warm, spicy and refreshing aroma. Its taste is pungent, aromatic, lemony, and slightly bitter. Dried ginger is less lemony and more warm, woody and pungent. Besides fresh and dried, it is used pickled, preserved and crystallized in cooking. Here is a tasty and healthy Indian Lemonade-Ginger Ale recipe I found in a vegetarian magazine many years ago.

Photo by sweetbeetandgreenbean/Courtesy Flickr
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Indian Lemonade-Ginger Ale
Makes 8 cups

• 8 cups sparkling water (club soda)
• ½ cup fresh lime juice
• 2/3 cup fresh lemon juice
• 1 ½ cups maple syrup
• ½ tablespoon freshly grated ginger root
• 1/8 teaspoon cayenne pepper (optional)

1. Combine all ingredients in a large pitcher or punch bowl.

2. Serve at room temperature or chilled.  

Thanksgiving will be here soon so I have included a recipe from the book, The Ginger Book (Avery, 1996), by Stephen Fulder, Ph.D., for Ginger Pumpkin Pie. This book was also used as a reference for some of this article.

Ginger Pumpkin Pie
Makes 16 servings

• 2 ½ cups all-purpose flour
• 1 cup sugar
• 1 ¾ ounce piece fresh ginger, grated
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¾ teaspoon cinnamon
• ¼ teaspoon ground cloves
• 1 ½ cups pureed boiled pumpkin
• 1 cup brown sugar
• ½ cup buttermilk
• 7 tablespoons butter or vegetable shortening
• 3 eggs, beaten

1. Preheat the oven to 350 degrees. Grease and flour two 9-inch diameter flan tins.

2. In a large bowl, sift together the flour, sugar, ginger, baking powder, baking soda, salt, cinnamon , and cloves. Add the pumpkin, brown sugar, buttermilk and butter or shortening: beat briefly. Add the eggs and beat again.

3. Pour the batter into the flan tins and place the tins in the oven. Bake until the pies are firm, about 45 minutes. Let cool before serving.

If you bake this pie let me know how it turned out. I have not made it yet.

Happy Thanksgiving….

You can check out the Lemon Verbena Lady at her blog  http://lemonverbenalady.blogspot.com.

When you think of Thanksgiving, I hope you think of all the good food, your family and your friends. (And maybe a little sage in the stuffing of your turkey.) One thing you don't tend to think of is Peru. About 26 years ago my adoptive mother was in the hospital so my friend and her husband invited me to their Thanksgiving dinner party in Peru. (That is how I met The Herbal Husband!)

Of course, Thanksgiving is not a traditionally Peruvian holiday, but The Herbal Husband loves to eat well! He also never passes up an invitation for good food! I do not remember exactly what the menu was we had to eat that fateful Thanksgiving, but I do remember that our hosts served wild rice. (They vacationed every summer in Minnesota and a capon.) Neither The Herbal Husband nor I have much family in our immediate area, so we usually are on our own for the holidays. Even if we are invited to a friend's house or we are out of town, we always have to have Thanksgiving dinner of own. Love those leftovers! We just cook a turkey breast since most of the time it is just the two of us, but I think as long as you aren't stuffing the bird, you can do this with a whole bird as well.  If you have to have stuffing, you could make a compound butter and place it under the skin of the bird for maximum flavor. I have included an herbal butter recipe below. This is the way we have found the turkey is the most moist and tender.

Defrost your turkey in the refrigerator as recommended in the instructions. I rinse the turkey in cold water and pat it dry. Make sure you take out any turkey parts and plastic bags from the interior. That has gotten me in trouble in the past! With the turkey breast you usually do not have to worry about that. Here is the recipe we have used for several years now.

A fall sage wreath at Phipps Conservatory & Botanical Gardens.

Recipe for a Great Turkey:

• Roasting pan
• Stick of butter
• Can of cola
• 2 tablespoons hoisin sauce, or more if you like it sweeter
• Salt, pepper and garlic powder
• Turkey breast
• Small lemon
• Small onion
• Full hand of sage, thyme, chives, oregano and rosemary

1. Set oven at 325 degrees.

2. Leave cover on the roasting pan for most of time.

3. Mix butter, cola and hoisin sauce, which you can find this in the Asian section of your supermarket, for basting in a 4 cup measuring cup.

4. Baste every 15 minutes until done.

5. Use salt, pepper and garlic powder on top of the turkey breast.

7. Place a small lemon, cut in half or quarters and a small onion in quarters, a hand full of sage, thyme, chives, oregano and rosemary inside the cavity. You may have to juggle the lemon and onion parts around to hold in the herbs. Again, you could make a compound butter with the herbs, lemon zest and butter and place it under the skin and then stuff your turkey as you usually would do.

8. We cook a 6 1/2 pound breast (unstuffed with stuffing) for 4 hours and it was perfectly moist. It may be more time than you think is necessary, but The Herbal Husband likes his meat and poultry well done!

Here is a recipe for an herbal butter I especially like:

Herbal Butter

• 1/2 cup (1 stick) of butter or margarine, softened
• 1/2 teaspoon lemon juice
• 3 tablespoons fresh herbs, chopped (your choice)
• 1 clove of garlic, pressed

1. Finely chop herbs and mix into softened butter, add other ingredients.  Put in a covered container.  Refrigerate for 24 hours before using.

2. Herb butter may be kept refrigerated for two weeks or frozen for up to six months.  Put butter on vegetables, pasta, fish, meat, poultry, bread, etc.

Courtesy of  Pete Louquet, Tom Hamlin and Don Haynie, Spring and Summer Herbal Sampler, Raphine, VA:  Mid Valley Press, 1993, page 10.

You can easily double this recipe if you need more butter or butter spread and who doesn't especially at the holidays!

The picture at the beginning of this posting is not my handiwork, but a wreath from the Fall Flower Show at Phipps Conservatory and Botanical Gardens several years ago.  Life in the Gardens:  Frabel Glass at Phipps is on now for those readers in the Pittsburgh area.  A very enjoyable day for your family over the Thanksgiving holidays.  Hope you have a wonderful Thanksgiving with your family and friends from Lemon Verbena Lady and The Herbal Husband!

Marguerite Dunne is a city girl and traveler. Visit her website at www.herbs-on-hudson.com or listen to her radio show, The Urban Herbalist, on www.wtbq.com. Marguerite was also the third place winner in The Herb Companion's essay contest, "Looking Forward to Herbs."

When the herb spirit is alive, roots mature, vines unfold and souls blossom, reaching out with a fragrance of subtle energy. The herb spirit increases with each herb gardening task: planting, tilling, pruning, gathering, infusing, decocting, tincturing, compounding, dyeing and the wistful sundown delight of simply watching the garden grow.

For a millennium, the herb spirit has grown as gatherers have bundled, blended and applied precious herbs. Father Time's laws have never ordered Mother Nature's gardens and so her gardens have continued to grow. Every herbalist carries this intense energy of the vine, which reaches and pushes upward. And when each garden wall is scaled, the vine simply develops, adjusts and flourishes.

Photo by angavallen/Courtesy Flickr
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How did our holistic health garden grow? Expo East, an extended vine of the herb spirit, is an annual event in Boston where health food companies can display their wares for the benefit of  storeowners  So in September, several hundred health food industry vendors carried their boxes and set up their displays. Meanwhile, curious independent store owners and chain-store buyers busily sampled new flavors, dabbed crèmes, collected cute samples and carried out stacks of scientific reports. The “old-timers” wanted to show off their newest merchandise while the “newcomers “ proceeded with caution, ever vigilant for the show’s discount specials. The “old, old-timers” mused pensively about the olden days (the late 1960s) when we still sold bunches of wild-crafted herbs from the backs of battered station wagons and traded addresses for where to get authentic brown rice and good local clover honey. I miss the days when our herb-talk was a secret code among friends, who took the time to put their hands in the dirt, do some digging and do some thinking too.

Lo and behold, I found some wonderful, recycled hippies who've kept the faith and turned our evergreen idealism into the kind of small town companies we admire.  Bob MacLeod and SteveByckiewicz  (“two vegetarians”) started Kiss My Face about 25 years ago. I like their products because they feel great and they don't leave any sticky residue from overly processed extracts. Their product line started with a big bar of olive oil soap, but many face moisturizers, shaving creams, shimmers and cosmetics later, they’ve got a charming website (www.kissmyface.com) and the goodwill of customers in 19 countries.

Photo by Timothy Valentine/Courtesy Flickr
http://www.flickr.com/photos/el_ramon/

I chatted with their VP of kissing and telling, Lewis Goldstein, whose “business card” is a coconut-pineapple SPF 15 lip balm. Who says corporate can’t be fun? We wound our way around the conventional business max topics: the roller coaster economy, quick-fix supplements wrapped up in chocolate and educating the next generation. But what made me smile the most was Lewis describing his mother's experimentations with natural remedies.  Growing up, he knew that there were herbal health alternatives for conventional medical and cosmetic trades.  We reminisced about making soups and brewing teas.  We talked about teaching children the right food choices and the early encounters Lewis’s mother had when questioning doctors.  It’s nice to know that there are still good folks out there and that the herb spirit is very much alive.

Now it’s late fall and my herb drying rack is loaded with peppermint, lemon balm, oregano and catnip. I’ve already made my last batches of this healing salve with my freshly picked comfrey and calendula, maybe I’ll run some over to Bob, Steve and Lewis.

Photo by tristrambrelstaff/Courtesy Flickr
http://www.flickr.com/photos/tristrambrelstaff/

Marguerite’s Comfrey Salve
Makes twenty, 1-ounce jars

This salve is great for cuts, scrapes, bruises and soothing irritated skin.

• 20 comfrey leaves
• 10 calendula flower heads
• 2 cups olive oil
• ½ cup grape seed oil
• 1 cup lanolin
• ¼ cup of beeswax
• Lavender oil

1. Slow-boil all ingredients in a crockpot for about 4 hours. Periodically, wipe the water off the lid.

2. Strain through cheesecloth into a spouted measuring cup and pour quickly into individual 1-ounce jars.

3. As soon as the liquid salve is poured, add 10 drops of the lavender oil to each jar. The lavender oil is added at the end so it won't evaporate if boiled.    

Take advantage of what's in season right now, and right now, during the month of October, figs are in season.

Figs provide an array of health benefits. They are rich in antioxidants, calcium and fiber; treat constipation, indigestion and bronchitis; increase energy and sexual desire; and have anti-diabetic properties.

There are four major fig varieties: black mission, which is dark purple, brown turkey, which is seen mostly in fresh markets, kadota, which is nearly seedless and most often dried and canned, and calimyrn, which has a nut-like flavor and golden skin.

Photo by Xerones/Courtesy Flickr
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Try these herb-infused fig recipes.

• Fresh Figs with Ricotta and Apricots: Chop up fresh chervil and French tarragon, mix it with ricotta cheese and honey, and serve with figs and apricots.

• Dried Figs with Fennel Seeds: Scatter fennel seeds on a small plate, dip fig halves into them and arrange on a second plate. You can press a few toasted almonds or cashews into each fig to serve.

Also, remember that figs are highly perishable, with a shelf life of 10 to 12 days, and should be consumed immediately.

I’ve discovered my new favorite wedding favor (or any kind of party favor for that matter). It’s better than engraved photo frames, candles or bubbles; It’s thyme in a pot. I got it at the wedding reception I attended last weekend, which was very simple but elegantly decorated. Each table was adorned with centerpieces of fall foliage and colorful squash as well as evenly spaced plants in cute little pots. After I’d rushed to the buffet and had a chance to sit and look around, I realized that these weren’t just any plants – they were culinary herbs.

Photo by The Weddings Page/Courtesy Flickr
http://www.flickr.com/photos/theweddingspagemalaysia/ 

Because the herbs weren’t labeled, a focal point of the dinner conversation became enthusiastically tasting and guessing the herbs’ identity, and subsequently placing “dibs” on which herb you wanted to take home. Unfortunately, I guessed wrong quite a few times, (shows you what a good herbie I am) but I had so much fun playing that I didn’t mind.

Photo by JanetF/Courtesy Flickr http://www.flickr.com/photos/janetf/

Upon careful deliberation, I’ve discovered the true identity of my herb favor: French thyme (Thymus vulgaris). I’ve spent the past week thumbing through all the recipes with fresh thyme that I could find and experimenting with sprinkles of thyme in whatever I’m cooking each day. Here are a few of the favorite recipes I’ve found so far: 

• Thyme and Thyme Again Dressing: Serve this dressing over leafy greens or with chicken or turkey salads.
• Pasta with Asparagus and Herbs: Cook this pasta al dente with an assortment of asparagus, mushrooms, garlic and dill.
• Vegetable Soup with Turkey-Thyme Meatballs: Try this hearty soup, which is loaded with fresh vegetables and punctuated with thyme-studded turkey meatballs.
• Braised Winter Vegetables with Thyme Leaves: Brussel sprouts, carrots and potatoes. Oh my!

If you’re planning an herbie wedding, check out these great articles for more herbal ideas…

• Herb Love: A Wedding Tradition
• Unique Wedding Ideas Around The Clock 

Have you had any great ideas for herbal party favors or been to a party with herbal gifts or decor? Leave me a comment and let me know. 

You are never too old for pumpkin carving 

Witches on broomsticks and school spirited Jayhawks line my front porch as carved pumpkins. After hosting a fun evening of pumpkin carving for all my friends, I began to wonder why we even carve pumpkins for Halloween.

So I decided to do some research to better understand the origins of this Halloween tradition.

Photo by 416style/Courtesy of Flickr
http://www.flickr.com/photos/sookie/ 

The idea of the Jack O’Lantern and pumpkin carving is derived from Irish folklore. Despite the different variations, the basis of all the mythical stories center around an Irishman nicknamed Stingy Jack who played tricks on everyone, including the devil. Whether he was having a drink with the devil and not paying his fair share or he was tricking the devil into climbing up a tree where Jack had carved crosses, preventing the devilfrom climbing down, Stingy Jack ultimately made a compromise with the devil. In order for the devil to be freed from Stingy Jack's tricks, the Devil had to promise him that he would never take his soul.

As the story goes, Stingy Jack eventually died. Because of his sinful ways, he was not accepted into heaven. And, true to the devil’s promise, Stingy Jack was not allowed into hell either. He was left all alone in the dark with nowhere to go. The devil then gave him an ember with eternal flames from hell to walk with. He carved a turnip and placed the light inside of it to help him as he wandered through the darkness for eternity.

As the story continued to be told throughout history, people began carving scary faces and characters on different vegetables holding burning coals for protection against the dark spirits, just like Stingy Jack. After people started immigrating to America, pumpkins were discovered easier to carve and candles replaced coal. Still, the tradition of the Jack O’Lantern continued.

After you finish carving your pumpkin, save the seeds and bake them. Pumpkin seeds, or pepitas, are an easy and tasty snack that is perfect for the fall. I remember my mom always had treats for us after carving, so I asked her how she makes them.

Pumpkin Seed Recipe 

• One pumpkin
• Bowl
• Water
• Cookie sheet
• Olive oil or butter
• Herbal seasonings, such as salt, garlic powder, onion powder and pepper

1. Rinse the pumpkin seeds and remove all the pulp. To help get the pulp off, put the seeds in bowl of water—most should come off that way.

2. Spread the seeds out on a cookie sheet and let dry. (The seeds taste best if you soak them in salted water the night before.)

3. Toss the seeds with olive oil, or butter, and sprinkle with salt, garlic powder, onion powder, pepper, or any other herbs you think would taste best.

4. Bake at 300 degrees for 45 minutes to 1 hour, continually tossing the seeds.

5. Cook until golden brown.

You can find different recipes with a variety of herbs and spices for specific tastes. Play around in your kitchen and raid your spice rack to include your favorites. How do you roast pumpkin seeds? Drop us a comment and let us know!

Patsy Bell Hobson is a garden writer and a travel writer. For her, it's a great day when she can combine the two things she enjoys most: gardening and traveling. Visit her personal blogMy garden blog  at http://patsybell.blogspot.com/ and read her travel writings at http://www.examiner.com/x-1948-Ozarks-Travel-Examiner. 

French tarragon (Artemisia dracunculus) thrives in my garden. I don't know why. Several people have asked me for tarragon growing secrets. I don't have a clue. Seldom fed or watered, mulched, but not otherwise protected in the winter, tarragon likes to live in the sunny, well drained soil of the raised bed.

It is a perennial that I do not bring in for the winter. The tarragon plant, and the whole herb bed gets a healthy layer of shredded leaf mulch later in fall. That is the only protection I provide in my zone 6 garden. The herb plant, disappears in winter, goes dormant, and comes back stronger and bigger next spring.

I use tarragon in the kitchen mainly as a herb vinegar additive and in salad dressing. In the garden, it adds variety and has a strong anise (licorice) scent when touched.

Tarragon wine vinegar can be diluted with water if it is too strong.
Photo by Trey Capnerhurst

Tarragon has some antibacterial qualities. It may be one of the reasons why, in ancient times, it was recommended to treat mad dog and dragon bites. I, personally, have never had the occasion to need such medical care, and therefore cannot testify to its healing properties.

I mention tarragon this late in the gardening season because there are two fall-time ways I use French tarragon. 1. To make tarragon vinegar and 2. To make tarragon chicken. Make these recipes your own by tweaking them and trying different herb combinations.

Herb vinegar is only as good as the vinegar you select. If you are making a gourmet product, buy  the best quality vinegar you can afford. If the herb vinegar is mostly for decoration or display, use inexpensive white vinegar. It doesn’t take much tarragon—just a sprig or two to flavor a whole bottle of white wine vinegar.

Use a 5 or 6 inch sprig of tarragon in each bottle.
Photo by Jasmine & Roses

A mild garlic flavor is a great addition to tarragon vinegar. Poke a peeled clove of garlic onto a wooden skewer. Add the garlic skewer to the vinegar.  You may need to clip the skewer so the lid will fill on the jar or bottle of vinegar. Taste the vinegar after two weeks. If the flavor is strong enough, remove the tarragon and garlic. If not, let the herb vinegar continue to steep for another week. Strain using a paper coffee filter.

Now, isn’t removing that skewer a lot easier than fishing around for elusive garlic cloves at the bottom of the herb vinegar bottle?

Stuff a sprig of tarragon in the cavity of a Cornish game hen and cook it as you normally do. The rotisserie works well for this recipe. As the hen cooks, tarragon lightly permeates whole bird. Remove the herbs when the hen cools and freeze whole or cut in half. Next month, thaw the birds in the frig, then slowly warm in the oven.

End of season bloomer Mexican tarragon looks like dwarf single marigolds.
Photo by Valenaann

A little tarragon goes a long way. If in doubt, use less now—it's easier to add more tarragon later.

Put a spooky spin on deviled eggs and transform them into deviled eyeballs. You’re your deviled eggs blood-red eyes by topping them off with centered black olives and bits of red pepper.

Our favorite deviled egg recipes…

• Lucie’s Deviled Eggs 
• Deviled Eggs with Dill 
• Colorful Coriander Deviled Eggs 

Photo by riptheskull/Courtesy Flickr
http://www.flickr.com/photos/vintagehalloweencollector/

Wrap miniature sausages with bread dough to make them look like mummies. Dot their eyes with bits of dough as well.

Our favorite sausage recipes…

• Turkey and Pear Sausage 
• Italian Sausage with Fennel and Garlic 

Craft a witch’s broth. Green soup with fresh mint can easily serve as a tasty (and healthy) Halloween dish.

Photo by Katrina Hall/www.shesinthekitchen.blogspot.com

Our favorite witch’s broth recipe…

• Wicked Greens Soup with Fresh Mint

Mix a bloody concoction for your Halloween guests.

Our favorite cocktail recipe…

• Le Cilantro Rouge 

Create a terrifying punch. All you need is a tasty punch recipe, water, food coloring and a disposable, rubber glove. (Note: Make sure the glove does not have powder inside.) A few days before you're ready to serve your punch, mix water with 1 to 2 drops of food coloring (the color is your choice, but I suggest blood red or witch green). Fill the glove with the water mixture about 2/3 full. Use a rubber band or string to tie at the wrist. Let the glove freeze for 1 to 2 days so that it forms a solid ice cube. Once you're ready to serve to guests, carefully remove the disposable glove from the newly formed frozen hand and float it to your punch bowl for a terrifying treat.

Our favorite punch recipes...

• Cantaloupe and Strawberry Mint Fruit Punch 

• Ginger Minted Sparkling Punch 

• Hot Mulled Apple Cider with Cranberry and Rose Hips 

What are you going to do in the kitchen this year to celebrate Halloween? We want to hear your creative ideas!

You can check out the Lemon Verbena Lady at her blog  http://lemonverbenalady.blogspot.com.

Pineapple Sage (Salvia elegans) is one of my favorite herbs. It needs to be used fresh though. When dried, it loses its flavor. I also love pineapple sage because it is definitely a wonderful fall blooming addition to your herb garden. The hummingbird loves it as well. I have not seen the hummingbird as consistently in the garden as last year. I think the cool summer has kept them from visiting as much.

A blooming pineapple sage plant.

Then came the true test—the Herbal Husband. I tested all three versions on him. We tried the jelly on an unsalted saltine with cream cheese. It doesn't sound good, but it gives you a very clear taste of the jelly. We decided that the rice wine vinegar and lemon juice jellies were best, followed by the white wine vinegar variation. They were so close in flavor though that any of the three were delicious!

Taste testing with pineapple sage jelly, cream cheese and unsalted saltines

Lemon Verbena Lady's Pineapple Sage Jelly

• One 12-ounce can of Old Orchard Pineapple Juice, frozen concentrate, reconstituted with 3 cans of water (It makes three recipes of jelly once it is reconstituted.)
• 2 cups of pineapple juice
• 1 1/2 cups of pineapple sage leaves, packed
• 3 1/2 cups of sugar
• 2 tablespoons of rice wine vinegar, white wine vinegar OR lemon juice, your choice of one
• 1 pinch of salt
• 1 pouch of liquid pectin

1. Wash and dry the pineapple sage in paper towels, then coarsely chop it. Put the pineapple sage in a large saucepan, and crush the leaves using the bottom of a glass. (I use a food processor.) Add the juice, bring slowly to a boil, and boil for 10 seconds. Remove the saucepan from the heat, cover, and let sit for 15 minutes to steep.

2. Strain 1 1/2 cups of liquid from the saucepan and pour through a fine strainer into another saucepan. Add the vinegar of your choice (or lemon juice), salt and sugar, and bring to a hard boil while stirring. When the boil can't be stirred down, add the pectin. Return to a hard boil that can't be stirred down and boil for exactly 1 minute, then remove saucepan from heat.

3. Skim off the foam and pour the hot jelly into four hot, sterilized (in boiling water for 10 minutes) half-pint jelly jars. Leave 1/2-inch (or less) headspace and seal at once with sterilized 2-piece lids. I just leave my lids in hot water not boiling until you need them. Can the jars in a boiling water bath for 5 minutes.

4. To use: I would use this jelly on thumbprint cookies, cream cheese and crackers for a quick appetizer and a teaspoon or two as a glaze for the last 15 minutes of baking chicken or pork.

Cynthia Meredith has been gardening with herbs, reading about herbs, and discussing herb gardening in Texas for more than 20 years. She has owned The Herb Cottage ( www.theherbcottage.com ) for over 10 years, selling herb plants to people all over our state.

Well, it's October. I love the month of October. In my area it's still hot some days... like today, for instance. It's quite warm, near 90 degrees and very humid. I'm hoping for a rain shower today as it is clouding up. As October continues the days become noticeably shorter, cooler and the sun has a golden glow that infuses the garden and landscape with a warm feel. Soon, it will be time to put cold tender plants under cover for winter.

With all the rain we've had recently, almost 7 inches for the month of September, the yard and gardens are blowzy with growth and new flowers. It looks like it did in spring after we had almost 7 inches of rain in 3 days.

  
Podrangea in full flower after the rains at The Herb Cottage.

So much new growth. Climbing pinkie rose in background with new leaves (flowers to come) at The Herb Cottage.

The roses have put on new leaves, as have the fig trees. Everything is growing so quickly. It's as if the energy from the sun stored in the plants over the summer is surging out due to the rain. Perhaps the plants know cold weather isn't too far off and they want to grow as much as possible in order to strengthen the root system and be strong for next spring.

As I wrote last issue, the weeds are also enjoying a resurgence. For instance, I have a bumper crop of purslane (Portulaca olearacea), also an edible weed like the Lamb's Quarters I wrote about last week.

Purslane, Portulaca olearacea.
Photo courtesy of www.wildmanstevebrill.com

Purslane is not so much a seasoning herb as it is a vegetable-type plant. The leaves are eaten fresh in salads, and steamed, or sauteed, as a side dish. The flavor is a bit lemony, some say peppery, and the texture is crunchy. One of the most amazing properties of purslane is that it is very high in calcium and Omega-3 fatty acids (five times that of spinach). Also, the stems are high in vitamin C.

Purslane buds and leaves.
Photo courtesy of www.wildmanstevebrill.com

In Latin America, purslane is known as verdolaga and it is very popular. It is also commonly used in the Mediterranean in soups and salads and is also found in the cuisines of Africa, Australia, China and India. In fact, it is used worldwide, and is just beginning to be known in America as anything other than a weed.

The crispy leaves are easy to prepare fresh with just olive oil, a bit of lemon juice, salt and pepper. Some added basil doesn't hurt either! Purslane can't really be preserved for future eating, the texture of the plant doesn't hold up. But, the leaves can be dried and used in soups, etc. Just 10 grams of dry leaves provides 500 mg of elemental calcium, which studies have shown to increase bone density in less than 18 months, according to information adapted from books by Dr. James Duke and an article by Sukhi Hertz.

So, while you may not want a whole garden filled with portulaca, it is a prolific reseeder and creeper. You might want to grow it in a large container away from your garden beds or keep a patch or two for kitchen use. It's good for you, it likes Texas heat and humidity, it grows with little water....and it's free!

Cucumber-Purslane Yogurt Salad

• 5 large cucumbers, peeled, seeded and cut into quarter-round slices
• 1/4 pound purslane, large stems removed, washed and drained well
• 2 tablespoons each, Fresh chopped mint, cilantro and chervil
• 4 cups whole milk yogurt
• 1/4 cup virgin olive oil
• 3 cloves garlic, puréed with the blade of a knife
• 2 teaspoons ground coriander
• Kosher salt
• Ground glack pepper

1. Place the cucumber, purslane and herbs into a large bowl. In another bowl, stir together the yogurt, olive oil and garlic, coriander and season to taste with salt.

2. Add the yogurt mixture to the vegetables and mix well. Add a pinch of ground black pepper.

3. Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed. Serve chilled.

Copyright © 1999 StarChefs All rights reserved 

You can check out the Lemon Verbena Lady at her blog  http://lemonverbenalady.blogspot.com.

We love to grow our own garlic. The taste is so much better than from the grocery store. 

Here is a variety called 'Romanian Red'. 

It is a long storing porcelain hardneck garlic. It has a hot and pungent flavor with a considerable bite. I never knew there were so many different types of garlic until I attended  the Hudson Valley Garlic Festival in Saugerties, New York several years ago. It was just this past weekend, but plan on going next year if you are in the area. It is the last full weekend of September.

I am always looking for ways to use my rosemary plants before the cold weather comes since rosemary is not hardy for us. The comments from my last posting encouraged me to give you other herbal jelly recipes especially ones with rosemary. Since I do not drink alcohol, I like to make jelly with it. I have a pet peeve though when I am making jelly. If the proportions are not exact, you get an extra 4 oz. jar when you are not expecting it!  I have found that 1 1/2 cups of liquid and 3 1/2 cups of sugar makes four 8-ounce jars of jelly. If you have more of either liquid or sugar, you get that extra jar. So I have changed CERTO's recipe for Herbed Garlic Jelly and made it my own by combining a couple of different recipes. My notes are contained in the recipe.

Rosemary Garlic Jelly
Makes 4 to 8 ounce jars

• Water
• 1 1/4 cups dry white wine (I use Pinot Grigio)
• 1/4 cup minced garlic (I use a whole head, maybe more)
• 1/4 cup white wine vinegar
• 2 tablespoons finely chopped fresh rosemary
• 3 1/2 cups sugar
• 1/2 teaspoon butter or margarine
• 1 pouch CERTO Fruit Pectin

1. Wash jars and screw bands in hot soapy water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Boil jars in water for 10 minutes. Let stand in hot water until ready to use.

2. Mix wine, garlic, vinegar and rosemary in 3 or 4 quart saucepot. Stir in sugar. Add butter or margarine to reduce foaming. Bring mixture to full rolling boil, reduce heat to a simmer and simmer for 5 to 7 minutes. (This helps suspend the rosemary and garlic in the mixture.) Bring mixture to full rolling boil that can't be stirred down. Take saucepot off the burner and add package of Certo quickly. Return to boil and boil exactly 1 minute, stirring constantly. Remove from heat. If there is foam and there should not be much, it should disappear when stirred before placing in jars. If there is a lot of foam, skim it with a spoon.

3. Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars in pot or canner and make sure that water covers jars by 1 to 2 inches. Cover; bring water to gentle boil. Process the jars for 5 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

4. Use it over a block of cream cheese with crackers or put a teaspoon or two on a piece of boneless, skinless chicken or pork in the last 15 minutes of baking.

This is a great addition to your upcoming Halloween party. I have one more jelly recipe with rosemary in it, but I am tinkering with it. The cold weather is coming so I will be out harvesting the pineapple sage and rose geranium leaves next week for the additional jelly recipes I am making this year. More jelly recipes to share! Please stay tuned!

Fall has finally descended on the Northern Hemisphere. Not only have temperatures cooled, leaves changed color and daylight hours shortened, but last Tuesday marked the autumnal equinox. Although it’s not true that the day and night were exactly equal in length, the sun did rise due east and set due west.

Although you can’t actually witness this phenomenon, you can still celebrate its significance. Around the world, festivities honoring the onset of winter are held this time of year to reap the rewards of hard-earned harvests. 

Photo by Rubber Slippers in Italy/Courtesy Flickr
http://www.flickr.com/photos/rubber_slippers_in_italy/

In East Asia, the Chinese bake moon cakes made from lotus and sesame seeds as part of a 3,000-year old tradition called the Mid-Autumn or Moon Festival. The ritual of eating moon cakes symbolizes, among other things, greeting cooler weather and celebrating the end of the harvest season. If you’d like to celebrate the autumnal equinox moon cake-style, try your hand at this impressive moon cake recipe. The recipe mixes ingredients, which include lotus seed paste and finely chopped walnuts, to create the traditional delicacy.

Photo by focus on aperture/Courtesy Flickr
http://www.flickr.com/photos/cdzl/ 

Before the industrial era shifted us away from farming and seasonal work, the fall season was itself referred to as “harvest” in England. And around the time of the autumnal equinox in Western Europe, harvest home festivals featured feasts of wheat, corn and seeds. This recipe for Rosetta Clarkson's Gingerbread with Coriander Seeds is a delicious example of harvest feasting. It mixes coriander, ginger and cinnamon to create a tasty dessert.

In ancient Greece, Oschophoria was a celebration devoted to the grape harvest, but if you’re not up for Dionysian drinking, try this recipe for harvest grape cake instead.

Photo by JimmyY2K/Courtesy Flickr
http://www.flickr.com/photos/jimmy2k/ 

Also, make sure to check out more great harvest recipes from Kris Wetherbee’s latest article, 10 Thanksgiving Day Recipes. 

Did you do anything special for the autumnal equinox or do you have any favorite harvest recipes? Leave me a comment and let me know.

Need advice for your herb garden? Help is as close as the nearest garden bed of friends at your local Herb Society. Herb Societies supply a treasure trove of wisdom and invaluable support for herb lovers everywhere.

The latest product in this grand tradition is the publication of the St. Louis Herb Society’s, Herbal Cookery: From the Kitchens and Gardens of the Saint Louis Herb Society (April 2009). You can easily use up your whole stock of herbs with delicious recipes such as Grilled Chicories with Nasturtium Blossoms, Smelt Fries with Lemon-Herb Aïoli, and Rose Geranium Pound Cake.

Photo Courtesy of the St. Louis Herb Society 

Herb Society cookbooks are great resources for herb-lovers looking for creative and tasty ways to cook with herbs. If your neighborhood Herb Society hasn’t produced a cookbook yet, check out some of these other publications for great cooking ideas.

• The San Antonio Herb Society Cookbook: Volume II, from San Antonio Herb Society in Texas
• Good Thymes from the Kitchen, from the Tulsa Herb Society in Oklahoma
• Herbal Market, from the Maumee Valley Herb Society in Ohio
• Herbs & Spices Make Everything Nice, from the Northern Kentucky Herb Society.
• Essential Guide to Growing and Cooking With Herbs, from The Herb Society of America

Photo by Living in Monrovia/Courtesty Flickr
http://www.flickr.com/photos/livinginmonrovia/ 

Still not convinced? Try out this recipe from the San Antonio Herb Society Cookbook: Volume II.

Oregano Pizza Dip
By Fran Shinskie
Yields 1½ cups

• 1 (8-ounce) package cream cheese, softened
• ½ cup dairy sour cream
• 1 teaspoon dried oregano, crushed
• 1/8 teaspoon garlic powder, crushed
• 1/8 teaspoon crushed red pepper (optional)
• ½ cup pizza sauce
• ½ cup chopped pepperoni
• ¼ cup sliced green onion
• ¼ cup chopped green pepper
• ½ cup (2-ounce) mozzarella cheese, shredded
• Sweet pepper strips, broccoli flowerets or crackers (optional)

1. Preheat oven to 350 degrees. In small mixer bowl, beat together cream cheese, sour cream, oregano, garlic powder and red pepper.

2. Spread evenly in 9- or 10-inch quiche dish or pie plate. Spread pizza sauce over top. Sprinkle with pepperoni, green onion and green pepper.

3. Bake 10 minutes. Top with cheese; bake 5 minutes more or until cheese is melted and mixture is heated through.

4. Serve with sweet pepper strips, broccoli flowerets or crackers.

Or try this recipe from The Tulsa Herb Society’s cookbook, Good Thymes from the Kitchen.

Chicken Marabella
By Sandie Bailey
Serves 10

Easy to prepare despite its long ingredient list. It's a great company or busy day dish. The flavor is delicious and even kids like it. Serve over rice

• 1 (12-ounce) package dried pitted prunes bite-sized
• 1 (3.5-ounce) jar capers
• 1 tablespoon dried oregano
• 6 bay leaves
• 1 clove fresh garlic, minced (about 1 tablespoon)
• 1 cup pimento-stuffed green olives
• ½ cup red wine vinegar
• ½ cup olive oil
• 1 teaspoon coarse sea salt
• 2 teaspoons black pepper
• 8 pounds chicken breasts with legs & thighs
• 1 cup brown sugar
• 1 cup dry white wine
• 1/4 cup fresh parsley, chopped

1. Combine first 10 ingredients, up to black peppers, in a large zip-top freezer bag or bowl. Add chicken pieces, turning to coat well; seal or cover and chill for at least 8 hours (overnight is best) turning chicken occasionally.

2. Arrange chicken in a single layer in one or two 13- by 9-inch baking pan(s). Pour marinade evenly over chicken and sprinkle evenly with brown sugar; pour wine into freezer bag or bowl to get all the good marinade and pour around chicken pieces.

3. Bake at 350 degrees for 50 minutes to an hour, basting frequently.

4. Remove chicken, dried prunes, olives and capers to a serving platter.  Drizzle with 3/4 cup of pan juices; sprinkle parsley evenly over the top. Serve with remaining pan juices over rice.

Anyone who remotely knows me understands that I am virtually useless in the morning until my first cup of coffee sets in. From the distinct aroma to the amazing taste, I love everything about coffee.

Once a week, I’ll indulge in a latte from my favorite local coffee shop, Kaladi Coffe. One of the greatest things about this coffee house is its ability to tailor a few drinks to the coming season. For the regulars (dare I say “coffee junkies”), these drinks are almost a signal of the end of one season and the beginning of another. Besides the obvious change in temperature and the abundance of leaves crunching under my feet, I always know when fall is coming because of the pumpkin spice lattes.

Photo of PoYang/Courtesy of Flickr
http://www.flickr.com/photos/poyang/ 

Although it is technically still summer, my latte is slightly orange and smells just like fall. With the help of a few baristas, we came up with this pumpkin spice mixture.

Pumpkin Spice Latte

• 2 teaspoons nutmeg
• 4 teaspoons ginger
• 2 teaspoons allspice
• 7 teaspoons cinnamon (if you like the mixture sweeter, add another teaspoon of cinnamon)

1. Mix herbal spices together.

2. Sprinkle on your coffee. Enjoy!

Are you a passionate coffee lover? What seasonal drinks to you like? Leave me a comment and let's chat about it!

You can check out the Lemon Verbena Lady at her blog  http://lemonverbenalady.blogspot.com.

We have had beautiful weather here in the western Pennsylvania area, and I have been INDOORS preserving the herbal harvest. We were part of a garden tour this summer, so I wasn't clipping as many herbs as I normally would have. Also, our summer has been very Seattle-like. We have had warm days, cool nights, and unfortunately my basil has suffered. The Herbal Husband wanted me to cut it and make jelly much earlier in the season. I am so glad I waited! 

So I took my basil out of its misery last week and started making scented basil jelly. The recipe is a tried and true favorite of mine from Renee Shepherd & Fran Raboff's cookbook, Recipes from a Kitchen Garden or Renee's website, Renee's Garden. It was also mentioned in the March 2009 Herb Companion article "In Basket." Here is a happy basil bed in Cleveland, Ohio at the Western Reserve Unit's beautiful herb garden at the Cleveland Botanical Garden.

I love its jewel tone qualities. I made a box (12 jars) of lemon basil jelly and eight jars of cinnamon basil. I planted three plants of each varieties. Note to self: Plant more basil next year! I think it is so interesting that it looks like there is cinnamon in the cinnamon basil jelly because of its color!

I use this recipe as a quick appetizer. Spoon some jelly over the cream cheese and serve with crackers. Use it in the middle of thumbprint cookies or use it in the last 15 minutes of baking chicken or pork in the oven as a glaze. Herbal yumminess! I am going to be making lemon verbena jelly later this week. I use the scented basil recipe as a foundation replacing the basil with lemon verbena and the rice vinegar with apple cider vinegar. It works very well. I will be making herb vinegar next time. 

Scented Basil Jellies
Makes four 8-ounce jars

• 1½ cups packed fresh anise, cinnamon, opal or lemon basil
• 2 cups water
• 2 tablespoons rice vinegar
• Pinch of salt
• 3½ cups sugar
• 3 ounces liquid pectin

1. Wash and dry the basil in paper towels, then coarsely chop it. Put the basil in a large saucepan and crush the leaves, using the bottom of a glass. Add the water, bring slowly to a boil and boil for 10 seconds. Remove the saucepan from the heat; cover and let sit for 15 minutes to steep.

2. Strain 1½ cups of liquid from the saucepan and pour through a fine strainer into another saucepan. Add the vinegar, salt and sugar and bring to a hard boil, stirring. When the boil can't be stirred down, add the pectin. Return the portion that can't be stirred down to a hard boil and boil for exactly 1 minute; remove saucepan from heat.

3. Skim off the foam and pour the hot jelly into four hot, sterilized (sterilized in boiling water for 10 minutes) half-pint jelly jars. Leave ½-inch (or less) headspace and seal at once with sterilized 2-piece lids. I just leave my lids in hot water not boiling until you need them. Can the jars in a boiling water bath for 5 minutes.

Recipe from Recipes from a Kitchen Garden by Renee Shepherd & Fran Raboff, Berkeley (Ten Speed Press, 1993).

You can check out the Lemon Verbena Lady at her blog http://lemonverbenalady.blogspot.com.

Several years ago, when I opened an e-mail address, I decided that I would not use my real name, but an herb. I had married a gentleman from Peru—The Herbal Husband.  It was easy to pick the herb—lemon verbena. Cedron is Spanish for lemon verbena. It was the herb of the princess (Maria Louisa, wife of King Charles IV of Spain). Don't confuse it with lemon grass. It is a plant of American origin (that is Chile, very close to Peru). It is a perennial in tropical areas that can reach to ten feet high.

It is a tender perennial for us in the north. We always have it on our kitchen windowsill in the winter. When you bring it in, it will play dead and lose its leaves. Use them for tea or in potpourri. I would only use fresh leaves in cooking. Once it is in the house, you should water it every week to ten days. Then in December, cut it back to about 3- to 4-inches. In February, it will resprout and by the time it is ready to go outside in May, you will have a plant a little larger than the one in the photo. Although, this one came from the ground this year! It is a miracle and does not happen regularly for gardeners in Zone 6. It is always very exciting when that happens.

Here are some of my favorite thoughts about lemon verbena.

• In The Herbal Home Companion, Theresa Loe writes that "In Gone with the Wind, lemon verbena was mentioned as the favorite cologne of Scarlet O'Hara's mother."

• "Can be used in place of lemon juice in hot tea and iced drinks."

• In The Best of Thymes, Marge Clark talks about using dried lemon verbena leaves. "I treat dried lemon verbena leaves like bay leaves. Since the leaves are rather coarse and dry. I try to use them whole-leaf so they can be removed at the end of cooking. If leaves are not or cannot be used whole, then chop them fine or, better yet, whirl in food processor or blender to make a powder. Fresh leaves are best for cooking."

• In Growing & Using Herbs with Confidence, Bertha Reppert talks about the history of lemon verbena when she writes "Housewives once sewed lemon verbena leaves into the darts of their Sunday dresses, replacing them when necessary—a fragrant, natural deodorant."

Here is my favorite lemon verbena recipe. I love the recipe because it can be made in my original Cuisinart machine! It is very, very easy! It comes from the March 1990 issue of The Herb Companion.

Lemon Verbena Bread

• 1 stick unsalted butter
• 1/4 cup fresh lemon verbena leaves, chopped
• 1 cup sugar
• 1-1/2 cup sifted flour
• 2 large eggs
• Pinch of salt
• 1 teaspoon baking powder
• 1/2 cup milk
• Grated rind of 1 lemon
• 3/4 cup chopped nuts (optional)

Glaze

• 1/2 cup sugar
• 2 tablespoons lemon verbena leaves, chopped
• Juice of 1 lemon

1. Cream butter with verbena leaves in mixer or food processor. I use my food processor. Add sugar and beat well. Then add eggs, salt and remaining ingredients.

2. Grease loaf pans—1 large, 2 small or 4 minis—and pour in batter. Bake at 350 degrees for 60 to 65 minutes. I usually bake it in one large pan. Bake until bread tests done with a toothpick or cake tester. Meanwhile, prepare glaze. (I usually don't use the glaze. I'm giving it to you because every person's taste is different.)

3. Leave loaf in pan. While it is still hot, pour glaze over it and let sit several hours. Remove loaf from pan. Wrap in foil to ripen overnight before serving, or freeze immediately.

This is what lemon verbena looks like in the garden during September of last year. The flowers are insignificant; the leaves are why you grow this plant. Also, the clear and crisp flavor of lemon is a reason you will want this in the garden. Give it well-drained soil and full sun and you will be rewarded with a 4-foot gem.

So what's in an herbal name? One of my favorite herbs in the world!

Katrina Hall is a cook, foodblogger, photographer and passionate herb lover. You can find her blog at: http://shesinthekitchen.blogspot.com.

Too much zucchini? Try succotash. It's a tasty way to use your garden bounty that's ripening right now. Sweet corn, plump limas and squash make this a terrific side dish.

Photo by Katrina Hall/http://shesinthekitchen.blogspot.com

Serves 4 to 6

• 2 tablespoons olive oil
• 1 large onion
• 2 cups fresh corn, cut from the cobs
• 2 cups squash or zucchini, cubed
• 1 cup fresh or frozen lima beans
• Few strips yellow or red sweet pepper
• 1 teaspoon dried oregano, or 1 tablespoon fresh oregano leaves
• Salt and freshly ground pepper to taste
• 1 tablespoon mild green chilies or a few drops of Tabasco, optional

1. Heat the oil and saute the onion in a medium-sized saucepan for five minutes.

2. Add the corn, squash, lima beans, chilies, peppers and oregano. Turn heat down and simmer covered until vegetables are tender.

3. Taste carefully and add salt and fresh pepper before serving.

Sarah Powell, an herbalist, medical anthropologist and proprietor of the natural bath & body business, Lilith’s Apothecary. Find her shop at www.lilithsapothecary.etsy.com and her blog at www.lilithsapothecary.wordpress.com for more natural body care tips and recipes. 

If it is one thing we can all agree on, it is that having clear, glowing skin is the most important factor to your appearance. Clear skin boosts one’s self-esteem, self-confidence, and certainly makes us all feel good! Our skin is also a great reflection of what is going on internally, especially if we are experiencing an imbalance of some kind. A healthful life usually results in healthy skin.  However, normal hormonal changes, dietary problems, and toxic drugs or chemicals can certainly take their toll. 

This is the first in a series of posts devoted to caring for one’s skin naturally, and here we start with caring for the skin from the inside out.  Skin estheticians will acknowledge that healthy skin is directly related to proper skin care, which includes good nutrition. Skin is nourished by the bloodstream, which gains nutrients from the gastro-intestinal tract. In conversation, Mary Friehofner, a Philadelphia esthetician and acne specialist, told me about a persistent denial in the medical community of any special correlation between sugar and acne. As someone who has suffered with acne herself, Mary said, “I know that I could almost feel and fuzzy or prickly feeling in my chin and jaw area (where I used to break out with acne) almost immediately after eating very sugary foods. Now western medicine has documented a release of hormones by the liver associated with intake of sugar and these hormones in some people initiate acne.”

So yes, yet again, the message is that “you are what you eat," or at least you are certainly affected by it! Herbalists have for centuries treated skin conditions with liver supportive and detoxifying herbs, as the liver is the responsible organ for processing fats, sugars, hormones, and chemicals we ingest, even if herbalists didn’t traditionally have the ‘science’ to back it up. There was plenty empirical evidence to suggest that supporting the liver can help correct many conditions, including eczema, psoriasis and acne. Skin conditions that result from hormonal imbalances, a common cause of acne, may require further hormone regulators in an herbal compound, but thankfully, we have many such allies to help with problem skin.  We will delve further into the treatment of skin imbalances with herbs in later posts in this series.

Nourishment on the inside should be the first step in treating the outside appearance. We often see topical products on the market promising clear, even skin tone, regenerative powers, or other chemicals and even toxic ingredients to cause skin ‘plumping’ to make the skin appear healthier and younger. It’s true that there are ingredients added to skin care products that can help prevent the development of fine lines and wrinkles and certainly there are others that may cause some regenerative ability, but flawless skin starts with what you put into your body.

The skin is an incredibly complex organ –your body’s largest—and contains several layers: the epidermal, dermal, and subcutaneous, all of which have functions that keep our skin fed by the bloodstream and enervated by our nervous system, protected from the outside, acting as a barrier to protect our vital internal organs from the outside. It is a somewhat permeable barrier, however, and what we put on the skin’s surface may or may not penetrate to our bloodstream below. This is why some chemicals, such as propylene glycol, that facilitate absorption of harmful compounds are so problematic and should be avoided. Our skin performs vital functions that include maintaining the body’s temperature, protecting us from biological invaders and physical, chemical, thermal, and electrical damage. It regulates moisture, excretes toxins via sweat, secretes sebum—our natural ‘moisturizer’ –which lubricates skin and keeps it from drying out. It metabolizes and stores fat and also converts ultraviolet rays into vitamin D, which enhances calcium absorption (Tourles, 1999).

One of the first steps we can take towards achieving beautiful skin includes making sure we ingest the most vital vitamins and minerals for healthy skin. Vitamin A (beta-carotene) is a fat-soluble antioxidant that is essential for growth and maintenance of skin tissue and proper functioning of mucous membranes. Vitamin A also speeds healing of acne and boosts the body’s immunity. B-complex vitamins are water-soluble and should be taken as a ‘complex’ rather than in isolated parts. This is what some call the ‘anti-stress’ vitamin that helps prevent acne and premature aging. It promotes healthy circulation and metabolism, and is also essential for wound-healing. Vitamin C is a water-soluble antioxidant that helps produce collagen in connective tissue, strengthens capillary walls, speeds healing, and helps protect against environmental stress. Vitamin D is a fat soluble nutrient that when combined with vitamin A, helps treat acne. It is gaining much recognition as a more important vitamin than we have realized in recent years, and recommended doses are currently being evaluated by regulatory bodies. Vitamin D, not even really a vitamin, may be more beneficial in much larger doses than we are accustomed to. Vitamin E is a fat-soluble antioxidant that oxygenates tissues, protects tissues, speeds healing of chronic skin conditions, and may decrease scarring. Mineral iodine aids in healing skin infections, increases oxygen consumption and metabolic rate in the skin; silicon aids in collagen formation, keeps skin taut, and strengthens skin tissues. Sulfur helps keep skin clear and smooth, while zinc promotes cell growth, boosts immunity, and helps treat acne along with vitamins A & B (Tourles, 1999). 

Fat is an essential component to your skin’s health and beauty. Without at least a thin layer of fat providing padding to support your skin’s structure, it can’t be beautiful! For years, we have been told by mainstream dieticians and advisors that fat is “bad” and should be avoided, and now it appears the health gurus are changing their minds! Mother Earth News published a great article outlining this debate, one subscribed to by the Weston Price Foundation for nearly a century.  Soy-based beverages are made with unfermented soy milk, which has its own controversy surrounding it, as indeed  its high content of phytic acids may block the uptake of vital minerals such as calcium, magnesium, and zinc.  In line with more whole foods, local movements, I prefer sourcing locally produced raw or minimally processed milk and certainly drink whole milk and full fat cream as much as I desire.

Whether we are talking about the fat on our bodies, or the fat we ingest, we’ve been ‘trained’ to think of all of it as bad, but without fats, we can’t have well-lubricated, glowing skin with the roundness and shape we associate with beauty.  Saturated fatty acids are solid at room temperature and include animal fats, coconut oil, shea butter, and cocoa butter.  Monounsaturated fatty acids are liquid at room temperature, including oils of olive, avocado, cashew, salmon, and halibut. Polyunsaturated fatty acids are also liquid at room temperature but have a different molecular structure; they include oils of walnut, flax, safflower, sunflower, and corn.  Essential Fatty Acids (EFAs) are vitamin-like substances that have a protective effect on the body. Your body cannot manufacture them, but you must obtain them from the food you eat. As little as 2 to 3 teaspoons per day will provide you with the EFAs you need. Omega-3 fatty acids are the super stars we hear so much about, and truly, with their potent anti-inflammatory abilities and superior healing qualities, these are an essential addition to our diets. Cold-water fish such as bluefish, salmon, mackerel, and tuna, as well as freshly ground flax, walnuts, and brazil nuts are all good sources. Omega 3’s provide wound-healing, arthritis relief and relief of other inflammatory conditions, healing for eczema and psoriasis, and assistance in balancing sebum production. We need them! Of course some fats are bad, but the only fats that I consider bad are the hydrogenated oils that dominate our processed food supply. Avoid those processed and ‘fast’ foods as much as possible, and you’ll be avoiding so-called ‘bad fats’ too.

Now that you have this information, what can you do with it?  While a multi-vitamin is often touted as a good idea in theory, it is much better to get your nutrients from natural sources, preferably whole foods, herbal infusions, and if necessary, bio-available liquid extracts. Most pill-shaped supplements are hardly bio-available at all, and most people don’t take the multi- vitamin with the necessary fat  that would provide absorption of many fat-soluble vitamins in the first place. Do your best to consume whole, unprocessed sources, of which there are myriad; many on-line sources identify superior sources of all the nutrients outlined above. Super-food supplements like spirulina, blue-green algae, dulse flakes, and bee pollen are a great addition to juices and smoothies. Nutrient rich herbal tonics—intended for regular, long-term use—are an even more wonderful choice for bio-available nourishment.

Remember that your skin basically shows what it takes in. The more refined sugars, ‘bad’ hydrogenated fats, caffeine, alcohol, pharmaceutical or narcotic drugs you ingest, the worse your skin will look. It goes the same for lack of sleep! When you don’t get your ‘beauty rest’, your skin will show it first with break-outs, bags under the eyes, or tired, dull skin tone. Check out the recipes below for boosting your body’s nutrition and contributing to healthy, vitalized skin. A regular smoothie, a multi-grain omega-rich muffin, fresh local plain yoghurt sprinkled with ground golden flax, or a bowl of pre-soaked, cooked oatmeal sprinkled with fresh, raw almonds or walnuts and plump goji or blueberries are all ways to boost your nutritional intake alongside your daily herbal infusion. Try the recipes below to begin to move towards creating healthy skin from the inside out:

Skin Food Smoothie

• 1 banana
• 1 cup strawberries or other berries, frozen or fresh
• 2 cups milk
• 2 teaspoons blackstrap molasses, rich in iron
• 2 teaspoons golden flax seeds, freshly ground
• 10 raw almonds, preferably blanched and skin removed
• 10 raw walnuts
• ¼ cup cooked oatmeal, pre-soaked,
• 2 teaspoons honey, preferably raw and locally sourced
• ¼ teaspoons ground cinnamon
• 2 to 3 ice cubes (if not using frozen fruit)

1. Combine all ingredients in a blender and mix until smooth for 30 to 60 seconds. 

2. Drink throughout the morning or drink half in the morning and half for a snack later on. Makes approximately two  1½ cup (375 ml) servings.

*Inspired by Stephanie Tourles’ Skin-So-Smoothie (Tourles, 1999)
 
Fantastic Skin Herbal Tonic 

You can try this yummy infusion using tablespoons to measure each herb, but it’s even better to measure in ounces, store in a covered container and use for medicinal infusions consistently, over time. True medicinal-strength infusions use a lot of dried herb combined with a long steeping time to achieve optimum extraction of vitamins and minerals. 

• 1 tablespoon nettle leaf
• 1 tablespoon oatstraw
• 1 tablespoon alfalfa
• 1 tablespoon dandelion leaf
• 1 tablespoon red raspberry leaf
• 1 tablespoon rose petals
• ½ tablespoon rosehips
• ¼ tablespoon cinnamon chips, not the powder (or substitute 1 part spearmint)

1. Measure 5 to 6 tablespoons of the mix into a glass, heat-proof mason jar or similar container with a tight-fitting lid. 

2. Pour boiling water over the herbs and steep 4 -8 hrs or overnight.

3. Strain herbs and drink infusion either throughout the day or in 1 cup amounts. An infusion will last 3 days when kept refrigerated.

Herbal Sources:  Mountain Rose Herbs or Pacific Botanicals. For more on making herbal infusions, pop on by my blog at http://lilithsapothecary.wordpress.com/2008/11/05/herbal-infusions-part-ii.

References: Tourles, Stephanie (1999). Naturally Healthy Skin: Tips and Techniques for a Lifetime of Radiant Skin. MA:  Publishing .

Katrina Hall is a cook, foodblogger, photographer and passionate herb lover. You can find her blog at: http://shesinthekitchen.blogspot.com. 

This marinade not only tenderizes meats and chicken, but it also has a wonderful zesty taste that is easy to get hooked on! I've used tiny small oranges, clementines and tangerines, but you can use regular oranges cut into small pieces.

Photo by Katrina Hall/www.shesinthekitchen.blogspot.com

• 1 cup whole citrus, thinly sliced and cut into 1-inch pieces
• 4 scallions, trimmed and sliced
• 2 cloves fresh garlic, minced
• Handful of arugula, sliced into ribbons
• Few slices of red onions, thinly sliced, halved and separated
• 2 teaspoons kosher salt
• Pinch red pepper flakes
• Pepper, freshly cracked
• 1/2 cup canola or olive oil
• 1/2 cup herb or rice vinegar vinegar
 
1. Mix marinade ingredients together. 

2. Pour into a heavy plastic zip-lock bag.

3. Add 4 bone-in chicken breasts, several thighs or a steak in the bag of marinade.

4. Zip and place bag in the fridge for at least 3 hours.

5. Remove and grill or cook as desired. 

6. You can also cook down the used marinade for a sauce—put it on a slow simmer until reduced to a few tablespoons.

The perfect mix of seasonings can make all the difference when flavoring any dish. Last night, I made Spicy Sizzling Prawns with Mountain Rose Herbs' new line of Epicurean Organic seasoning blends. I used the Herbs De Provence, a refreshing blend of basil, tarragon, organic marjoram, thyme, lavender and fennel. The distinct aroma of this blend lends a clean flavor to this prawn dish. I also used the West Indies Rub, an exotic blend of ginger, fenugreek, coriander, mustard seed, black pepper, garlic, sea salt and other spices. This blend added a Caribbean spice. Together, the seasonings were a perfect mix for my prawns.

Photo courtesty of C Results Communications

Mountain Rose Herbs also offers a Macadamia Nut Oil, which has a nutty aroma and flavor but it does not overpower your food. I used 3 tablespoons of this oil to cover the bottom of my cooking pan. This oil also tastes great with sundried tomato rolls.

The Epicurean Organics line is Certified Organic by Oregon Tilth and Kosher Certified by Earth Kosher. They are non-GMO, irradiation-free, fairly traded and chemical free. Try these products together to flavor seafood. (I recommend prawns.)

Summertime is the best time for relaxing and having fun in the sun. One of my favorite summertime activities is having a picnic.

Whether it’s a romantic afternoon date or just an afternoon with the girls, a picnic is classic; but picnic food is generally quick and can sometimes lack flavor. It’s time to spice up classic picnic dishes with a variety of herbs! Try these recipes from our July 2006 article Picnic Ideas and Recipes. Also try our Garlic Mayonnaise and our Herb Fried Chicken.

Iced Herb Gazpacho

This healthy, easy summer recipe is best when it’s made from garden-fresh ingredients. Chill for at least an hour or two before serving.

• 6 large tomatoes
• 4 cloves fresh garlic, pressed
• 1/2 cucumber
• 1/2 teaspoon red pepper flakes
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 2 scallions, chopped
• 3 sprigs basil leaves
• 3 sprigs cilantro leaves
• 3 sprigs parsley leaves
• Salt and pepper

1. In a food-processor bowl, roughly purée the tomatoes, garlic, cucumber, red pepper flakes, vinegar and oil.

2. Add scallions and herbs, then pulse just until they’re chopped. (If you let the machine run, you’ll end up with a brownish mess.)

3. Add salt and pepper to taste.

4. If possible, chill overnight before serving so the flavors can blend.

Photo by Norma Desmond/ Courtesy Flickr
http://www.flickr.com/photos/dramaqueennorma/

Fresh Tarragon Potato Salad

Redolent with fresh garlic and tarragon, this unusual blend adds a touch of country French to an American picnic table. Substitute fresh dill or cilantro if you don’t like tarragon.

• 4 large russet potatoes
• Apple cider vinegar
• 1 batch Garlic Mayonnaise, or to taste
• 1/3 to 1/2 cup whole fresh tarragon leaves, stripped from stems
• 1 red onion or several scallions, chopped
• Salt and pepper, to taste

1. Cook and peel the potatoes. Dice them when they’re nearly cooled and douse them liberally with apple cider vinegar. (Pouring on vinegar while the potatoes are still warm allows the vinegar to soak in.)

2. Add Garlic Mayo, fresh tarragon, chopped onion and salt and pepper.

3. Mix thoroughly and refrigerate over-night to allow flavors to blend.

Chocolate-Peppermint Fudge

Peppermint is the only mint with enough oomph to stand up to chocolate. Use fresh-chopped peppermint leaves or, in a pinch, substitute store-bought peppermint extract. Making this in a small-capacity slow cooker is a foolproof way to melt the chocolate.

• 3 cups chocolate chips
• ¼ cup butter (½ stick)
• 14-ounce can sweetened condensed milk
• 1 cup walnuts, coarsely chopped
• ½ cup fresh peppermint leaves, chopped

1. In the crock of a small slow cooker, melt chocolate, butter and condensed milk on the low setting. Check and stir from time to time until all chocolate is melted and smooth.

2. Gently stir in walnuts and peppermint leaves. (The peppermint must be completely dry when you drop it into the chocolate.)

3. Pour the mix into a 9-by-9-inch baking pan lined with aluminum foil. Place the pan in the refrigerator until hard, then remove and pull fudge out by tugging gently on aluminum foil. Invert fudgeon a wooden cutting board or counter and gently peel off aluminum foil.

4. Cut the fudge using a 10-inch chef’s knife with blade heated under hot running water.

So grab a basket full of these goodies and head to your favorite park or beach for a tasty afternoon! Leave a comment and let me know what kinds of recipes you prepare for your picnic!

Although we all love the summertime feeling of freedom and warmth, we don’t always love what it does to our hair and skin. During the summer, we have to take extra care of ourselves to look our best. The chlorine and sun dry out our skin and our hair and sometimes it seems that we sweat all day long. A few of these recipes may prevent the summer from limiting our natural beauty.

If you’re having trouble staying clean because of your many hours spent having outdoor adventures, try the Rose Hip Mask:

This facial treatment of pureed rose hips and plain yogurt will leave your skin soft and smooth. Dried rose hips are available in many grocery and health-food stores. Simply soak them in some warm water for 15 to 20 minutes to rehydrate them and then follow the recipe as written.

• 10 fresh rose hips from unsprayed shrubs
• Water
• 2 tablespoons plain yogurt

1. Remove the stalk and blossom ends of the rose hips. Rinse the hips, place them in a small saucepan, and cover them with water. Bring the mixture to a boil and simmer, covered, for 10 to 15 minutes. Drain, then pour the rose hips into a blender or food processor and puree. Let it cool, then mix with the yogurt.

2. Spread the mask on your face and neck. Leave it on for 10 to 15 minutes. Rinse with cool water and pat your skin dry. Store leftovers in the refrigerator for as long as 2 weeks.

Photo by Carmen Sotuela/ Courtesy Flickr
http://www.flickr.com/photos/carmensotuela/

When the weather gets hot and humid, stay cool by smoothing on some Cooling Peppermint Body Powder:

The fresh, clean scent of peppermint is an instant energizer. Mixing the essential oil into cornstarch makes a refreshing body powder.

• ½ teaspoon peppermint oil
• 1 cup cornstarch

1. Place the peppermint oil and cornstarch in a plastic zip-close bag or a jar with a tight-fitting lid. Shake the container well to combine the ingredients. Store the scented powder in a clean container with a lid. A large saltshaker makes a good dispenser.

2. Shake the powder on clean, dry skin or apply it with a powder puff.

Humidity can really get your hair on the fritz; keep it in place with Summer Braid Gel:

The small, shiny brown seeds are the source of linseed oil. When soaked in water, they form a gel that gives hair extra body and lift.

• 3 tablespoons flaxseed
• 1 cup water

1. Mix the flaxseed and water in a small saucepan and bring to a boil over medium heat. Off heat, let the mixture stand for 15 minutes. Strain out the seeds and allow the jellylike liquid to cool completely. Pour the gel into a clean container and cap it. The mixture will continue to thicken if left uncovered.

2. Apply a small amount to wet or dry hair as you would any other styling gel.

How do you keep yourself clean and gorgeous during the summer heat? Leave me comments and let me know!

I think I’ve mentioned in the past, I’m an awful cook.  Desperate, really. But with a backyard of herbs, it’s tough not to do some experimenting and, with me, desserts are the way to go!

Here are some great recipes I’ve made, perfect for any mint-grower. And believe me, if I can make them, you can too!

Candied Mint Leaves:

Serve these easy-to-make candies as an after-dinner mint or a garnish to a sorbet. They’ll leave you with a surprisingly refreshing taste like you’ve never experienced.

My candied mint leaves were a big hit at my 4th of July party. I served them aligned in rows on a platter I bought from Natural Home magazine (which is now on clearance!)

• 1 egg white
• Small amount of water
• Handful of rinsed mint leaves (chocolate-mint, spearmint, peppermint, lemon-balm, orange mint and/or cinnamon-mint)

1. Beat egg white with water.

2. Dip or brush mixture on to mint leaves.

3. Coat mixture in granulated sugar.

4. Cool in refrigerator for one hour and serve. 

“Hint of Mint” Dark-Chocolate Truffles:

So easy to make and always in demand, these dark chocolate truffles can be a bad-cook’s best friend!

Inspired by truffle mushrooms, good chocolate truffles should have a fresh-from-the earth look. Pictured here are a few of my truffle variations rolled in cocoa: mint, orange-almond and coffee. I served them with a sprig of chocolate mint and I used a recycled glass bowl from Natural Home magazine (which is also on clearance!). 

• 1 large handful of freshly-cut chocolate-mint leaves (substitute peppermint leaves)
• 1 pound dark chocolate baking chips or baking chocolate bar, chopped
• 1 cup heavy whipping cream

1. Rinse mint leaves and crush in a mortar and pestle until smooth. You can also chop them using a food processor or  just crush them with a spoon.

2. Pour chocolate chips (or chopped chocolate bars) and crushed mint leaves into a mixing bowl

3. Bring cream to boil in saucepan and immediately pour over chocolate chips. Let cool for 60 seconds

4. Next, take a whisk and, beginning in the center, very gently stir the mixture at the surface in small circles. As the cream melts the chips, you can continue to stir deeper and more quickly until the mixture is even and shiny. This smooth, almost pudding-like mixture is called a ganache.

5. Now, you should let the ganache chill in the refrigerator for at least an hour. When you remove the mixture, it will have firmed and can be sculpted.

6. For my truffles, I used a small melon-baller to scoop spheres and rolled them in cocoa powder as a coat. You can also roll in crushed cookies, graham crackers, hot chocolate powder, or you can coat with chocolate syrup that hardens.

Substitutions:

By simply substituting other ingredients for the mint in this recipe, you can completely transform the flavoring of your truffles for a wonderful mixture of candies.

- Lemon Truffles: Substitute lemon balm and a pinch of lemon juice for the chocolate-mint leaves to punch up a citrusy flavor.

- Lime Truffles:  Peel, chop and mix-in half a lime and all its juice.

- Lavender Truffles: Crush and chop finely a handsome bunch with a touch of mint leaves to taste.

- Orange-Almond Truffles: Substitute freshly-chopped orange zest or orange oil extract and a small bag of chopped almonds.

- Coffee Truffles: Use instant coffee and a bit of cinnamon to taste. A little can go a long way in terms of flavor.

- Spicy Truffles: Add a few shakes of cayenne pepper (I would half this recipe with another variation of truffle if you’re not sure you’ll like it).

The variations really are endless, try ginger, white-chocolate and saffron, peanut butter, etc. Any basket of truffles would make for a thoughtful, homemade gift.

If you've got a question, I've got your answer! Shoot an e-mail over to tmiller@ogdenpubs.com.

Nearly every morning my day begins with a stop at Starbucks to fuel my java addiction. Sometimes I just don’t have time to brew my own coffee. More often though, I crave a more flavorful cup of joe than what drips out of my Mr. Coffee.

But the price of those grande vanilla lattes is starting to add up – and I’m feeling the pinch. With a little extra time I can create my own aromatic, flavorful coffee brew to get my morning fix. Check out these tips on how to make your own coffee.

Photo By tonx/Courtesy Flickr
http://www.flickr.com/photos/tonx/

How to Roast your Own Coffee 

All you need to roast your own coffee is green coffee beans and an oven. Purchase green coffee beans here.

Yields ½ cup roasted beans

• ½ cup green coffee beans

1. Spread coffee beans evenly in one layer in a cake pan. Roast for 15 minutes

2. Remove from the oven and let cool completely.

3. Store cooled roasted beans in an airtight container for up to a week, or longer in the freezer. Or grind beans with a coffee grinder and brew some coffee immediately!

How to Steam your Own Milk

If you’re craving a latte, follow these steps to steam your own milk. Add a couple of tablespoons of flavored syrup for a special treat.

• 1 cup milk

1. Heat milk in a saucepan on the stove or microwave it in a glass container until hot, but not simmering or boiling. (Microwave time is about 20 seconds.)

2. Pour hot milk into a blender and hold the lid on tightly with a kitchen towel. Blend on high for 45 seconds.

3. Pour into a mug or to-go tumbler.

How to Herbal-ize your Coffee

In her weekly calendar, All About Thyme, Susan Wittig Albert gives some tips on how to kick up your coffee.

• For a mint-flavored mocha, add 1 teaspoon dried mint leaves (powdered) and 2/3 cup non-dairy creamer to a cup of coffee.

• For an orange-mocha treat, add 1¼ teaspoon crushed dried crushed orange peel, ¼ teaspoon cinnamon, and a pinch of cloves to a cup of coffee.

Not into coffee? Try these herbal coffee alternatives.

Do you have any tips for first time coffee roasters? How about other ways to herbal-ize coffee? Tell me about them in the comments section.

References:

The Frugal Foodie Cookbook: Waste-Not Recipes for the Wise Cook (Viva Editions, 2009) by Lara Starr and Lynette Shirk

A year and a half ago my boyfriend and I fell in love with Addi, a 1-year-old Queensland Heeler, from the pound. The first month was a little strange as I had never owned a dog before and my pet resume was limited to cats. Fortunately, my boyfriend grew up around dogs, specifically Australian Heelers. Since reading articles about herbal pet care written by Randy Kidd, D.V.M. on The Herb Companion website, we have tried to treat Addi with natural, herbal remedies.

Addi already knew basic dog tricks when we got her—sit, stay, etc.—but we decided to teach her a few more, like how to high five and how to play dead. Rather than buy dog treats, I decided to bake them knowing I would have control over which ingredients would go in and more importantly, which ingredients stayed out. I used Janice Cox’s recipe for Basic Doggie Biscuits from the September 2008 article Body & Soul: Pet Treats.

Basic Doggie Biscuits

Makes about 2 dozen biscuits  

• 1¾ cup whole wheat flour
• 1¼ cup oatmeal
• 1 tablespoon vegetable oil
• 1 cup water

1. Preheat oven to 300 degrees. Mix dry ingredients together, then pour in oil and water.


2. Mix well until dough is firm. Roll dough out on a floured board and cut into shapes.


3. Grease a cookie sheet. Use a spatula to carefully transfer biscuits to cookie sheet. Bake for 30 to 45 minutes, until biscuits are golden brown.


4. Cool. Store leftovers in an airtight container in a cool place.

Clearly Addi hates baths. Although we live where fleas and ticks are rare, we treat Addi with an herbal flea repellent rinse after her much-dreaded bath. Some flea collars contain tetrachlorvinphos or propoxur. Both are harmful chemicals that can damage a dog’s immune system, nervous system and brain. Luckily there is another option. Kidd's herbal flea remedy works great on Addi and isn't harmful to her health. We combine lavender (Lavendula angustifolia), rosemary (Rosmarinus officinalis) and eucalyptus (Eucalyptus globulus) to make this herbal remedy.

Do you have a great dog or cat? Have you tried any herbal pet remedies? Drop me (or Addi!) a comment and lets chat about it.

Photo by Katrina Hall/www.shesinthekitchen.blogspot.com

Since my internship with The Herb Companion began, I’ve sought out new ways to incorporate herbs into my daily routine. Learning new recipes and adding herbs to my favorite recipes was a great first step and easy to do.

A week ago I came across Organic and Chic (HarperCollins Publishers, 2009) by Sarah Magid at my local bookstore—a bake book filled with 60 yummy, organic recipes. Although I’m still in the "undercooked or burnt phase" of baking Magid’s recipes, I am enjoying the process of making organic treats with the herbs from my backyard. My favorite recipe is Minty Strawberry Shortcakes (see below). The recipe is an easy summer treat and most of the ingredients can be found at your local farmer’s market. 
 
Magid and her husband are teaching and raising their two young children to love cooking and baking. One of my favorite sections is the children’s goodies section because the recipes are easy to make and they introduce children to the baking process. 

Check out my chat with Sarah Magid!
 
Q: What's your favorite recipe in the book?
A: It’s a tie between the Goldies and Crisp, Crumbly Shortbread. I make the Goldies so much—they are so easy. The shortbread is a great excuse to create new flavors with herbs that are in season.

Q: Why do you choose to use organic ingredients in your cooking?
A: Organic is important to me because of the quality and purity that is inherent—no hormones, no GMOs, no pesticides, etc. I am a mom of two, so besides worrying about what I eat I think about my kid's growing bodies and I want to make sure they have what is best for them.

Q: What herbs and/or vegetables do you grow in your yard?
A: Right now (in my NYC apartment window!)  I have lots of herbs—such as rosemary, oregano, thyme and basil—and some that my son picked out to make summer drinks with—lemon verbena, pineapple sage and rose geranium.

Q: What's your favorite herb to cook with or incorporate into your baking?
A: I love lavender, it is perfumed and tastes amazing in cookies. I also love rosemary because it can be added to my lemon cake and it gives the dish a new flavor.

Q: When it comes to cooking, what's your motto?
A: Fresh, farmers market, simple.

Q: What advice would you give people who are just starting to cook or bake?
A: Keep it simple and try to have fun!

Minty Strawberry Shortcakes

Makes 12 shortcakes

Shortcakes
• 2 cups organic whole wheat pastry flour
• ¼ cup organic cane sugar
• 2 tablespoons baking powder
• ½ teaspoon salt
• 1½ sticks (3/4 cup) organic unsalted butter, chilled and cut into small cubes
• ½ cup organic buttermilk
• ½ cup organic heavy cream, plus more for brushing
• 2 teaspoons grated organic lemon zest
• Organic raw sugar, for sprinkling

Strawberries
• 3 pints farm-fresh organic strawberries, hulled and quartered
• 2 tablespoons thinly sliced fresh organic mint
• ¼ cup organic cane sugar
• 1 teaspoon fresh organic lemon juice (use the lemon you zested for the shortcakes)

Vanilla Whipped Cream
• 1 pint organic heavy cream
• 1/3 cup organic powdered sugar, sifted
• Pinch of salt
• 1 tablespoon organic vanilla extract

1. In a food processor, pulse the flour, sugar, baking powder, and salt to combine.

2. Add the butter, a few cubes at a time, pulsing on and off until the mixture looks like a coarse meal. This should take 20 to 40 seconds. Dump this mixture into a large bowl and set it aside.

3. In a medium bowl, whisk together the buttermilk, cream, and lemon zest. Add the liquid mixture to the dry mixture, stirring with a fork just until a dough forms.

4. Lightly flour a work surface. Gently knead the dough on the floured surface a few times, until all the ingredients are combined. Form it into a disk. Place the disk on a baking sheet lined with parchment paper. Lightly sprinkle the disk with flour, and use a rolling pin to flatten the dough to 3⁄4- inch thickness. Let the dough chill in the refrigerator for 20 minutes.

5. Meanwhile, preheat the oven to 400 degrees.

6. Remove the dough from the refrigerator. Using 2-inch heart-shaped cookie cutters, cut out the shortcakes as close together as possible, so that you’re using almost all the dough. Place the heart shapes at least 1½ inches apart on a baking sheet. Brush with cream and sprinkle with raw sugar for sparkle. Reroll the scraps, following the directions until all the dough is used up.

7. Bake the shortcakes until they are pale brown, 15 to 18 minutes. Remove from the oven and use a spatula to place them on a wire cooling rack.

8. While the shortcakes are cooling, combine all the strawberry ingredients in a large mixing bowl. Let stand for about 30 minutes, until the strawberry juices come out. (You may need to drain the mixture before placing it on the shortcakes.)

9. When you are ready to assemble the shortcakes, chill the metal bowl for a standing mixer (or if you’re using a hand mixer, a stainless-steel bowl) for about 10 minutes in the freezer. Pour the cream into the chilled bowl and beat with the whisk attachment on low speed, gradually increasing to high speed as the cream thickens. Slowly pour in the powdered sugar, and when the cream has thickened, add the pinch of salt and the vanilla. Continue beating until fully whipped.

10. To assemble, slice the cooled shortcakes in half and arrange them on individual plates. Spoon ¼ cup or more of the strawberry-mint mixture onto the shortcake bottoms, and finish with a dollop of Vanilla Whipped Cream. Place the other halves of the shortcakes on top and devour!

It’s time to stop going out for lunch and start brown-baggin’ it. Lara Starr and Lynette Shirk offer this advice in their new book, The Frugal Foodie Cookbook: Waste-Not Recipes for the Wise Cook (Viva Editions, 2009). Flipping through pages and pages of money-saving recipes, I realized this is just the book for me. I’m young, lazy and I continually forget to pack a lunch for work. Now, more than ever, is the time to really start saving money. I just graduated college and I need those extra dollars to get by. The problem is that I’m so sick of peanut butter and jelly sandwiches but that’s all I have time to make in morning (my lunch is prepared five minutes before I rush out the door).

Photo courtesy of Viva Editions

The Frugal Foodie Cookbook is a great source for delicious, herb-infused recipes. Try this recipe for Roasted Garlic, Spinach, and Feta Pizza.

• 1 whole head of garlic, unpeeled
• 3 tablespoons olive oil
• ¼ large red onion, very finely minced
• 1 pound fresh spinach, washed, stemmed, and chopped
• 1 teaspoon balsamic vinegar
• 1 teaspoon salt
• ¼ pound feta cheese, crumbled

* Roast the garlic before baking the pizza dough 

1. Preheat oven to 400 degrees.

2. Cut off the top of the head of garlic about ¼ inch from the top, exposing most of the cloves. Place garlic on a square of aluminum foil and drizzle with 1 tablespoon of the olive oil. Wrap the foil around the garlic, covering completely. Bake for 40 to 45 minutes, until soft to the touch. Let the bulb cool, then squeeze the soft garlic into a small bowl.

Make the Sauce

1. Heat 1 tablespoon olive oil in a large, lidded skillet over medium-low heat. Add the onion and cook for 1 to 2 minutes. Add the spinach, cover the pan, and cook for 3 to 5 minutes, until wilted. Stir in the vinegar and salt. Cook uncovered, stirring, for about 2 minutes more. If the spinach is very wet, transfer to a mesh strainer and press with a wooden spoon to remove excess liquid.

2. Brush the prebaked pizza crust with remaining 1 tablespoon olive oil. Spread the roasted garlic over the olive oil. Add the spinach in an even layer and top with the crumbled cheese. Bake for 5 to 7 minutes.

Last summer I finally found a recipe to mix up my usual warm weather menu of “everything but the kitchen sink” pasta salads. Thank God for mothers—if my mom hadn’t cooked this for me when I was visiting her, I probably never would have tried to cook it myself.

I am now a huge fan of soba noodles and sesame oil, and with good reason. Both of these key ingredients are packed full of nutrients that can lower cholesterol and stabilize blood sugar.

Buckwheat, which makes up 80 percent of soba noodles, contains the compound rutin (a powerful flavanoid), plenty of protein and essential amino acids.

I usually use low-sodium soy sauce with the recipe so that the salt doesn’t overwhelm the taste or negate the health benefits. I love the unique flavors of this recipe: the sweet honey, the bitter vinegar and the nutty soba noodles. It can be served at whatever temperature suits your fancy, although I like it a little chilled to battle the summer heat.

Photo by Rubber Slippers in Italy/Courtesy Flickr
http://www.flickr.com/photos/rubber_slippers_in_italy/

Soba/Buckwheat Noodles with Cashews and Greens

Serves 2

• 1 tablespoon honey
• 1 tablespoon cider vinegar
• 2 teaspoons low-sodium soy sauce
• 4 ounces uncooked soba/buckwheat noodles
• 1 (10 ounce) package spinach leaves
• 2 tablespoons roasted sesame oil
• 1 teaspoon minced garlic
• Salt to taste
• 1 cup cooked chicken breast, sliced
• 1/2 cup chopped cashews, or another favorite nut

1. Place honey in small bowl; add vinegar and soy sauce; stir until honey dissolves.

2. Boil pot of water, add noodles and cook until tender (about 4 minutes).

3. Place prepared greens in medium-large, microwave-safe bowl

4. Drain noodles and immediately add them to the greens in the bowl. Add the sesame oil and garlic, and mix with a fork, bringing the greens up from the bottom so that they will wilt on contact.

5. Place the bowl in the microwave and cook on high for one minute to further wilt the greens. Add the honey mixture. Stir with a fork and add salt to taste.

6. Sprinkle the top with chicken, if desired, and nuts. Enjoy!

When the weather gets warm, my socks and shoes come off. I like my feet to feel free and therefore spend most of my time barefoot during the summer months. But the constant wear from my lack of shoes leaves my tootsies dry and callused.

If you go barefoot like me and your feet need some TLC, or if you just want your feet to look great in some strappy sandals, try this five-step natural pedicure.

Step One: Soak and Relax

Light some candles and unwind by soaking your feet in a bath of warm water for 10 minutes. Add 1 cup of baking soda and ½ cup of borax to soften calluses to remove rough skin more easily. For a fresh scent, also add a few drops of an essential oil, such as lavender or peppermint.

Step Two: Deep Cleanse

After soaking, soap up your feet and thoroughly scrub them with a natural bristle foot brush. To make a revitalizing foot soap, combine 4 ounces of unscented liquid body soap with 10 drops each of rosemary essential oil, lavender essential oil and peppermint essential oil in a plastic bottle.

Photo By Diva Bex/Courtesy Flickr
www.flickr.com/photos/bexshots/

Step Three: Smooth Your Feet

Finish the foot bath with an exfoliating scrub. Try this Peppermint Foot Scrub.

• 1/4 cup cornmeal
• 1 tablespoon sea salt
• 1 teaspoon almond oil
• 3 drops peppermint essential oil

1. Combine the ingredients and add enough warm water to make a thick paste. Massage your feet with the scrub, paying special attention to rough, callused areas.

2. Rinse well with warm, soapy water.

Step Four: Moisturize for Soft Feet

Pat your feet dry and slather them with a rich moisturizing cream. Massage a small amount of the cream into cuticles and nails or use this cuticle and nail butter. Gently push back cuticles with the blunt end of an orangewood stick; don’t cut cuticles, they help protect the nails and keep bacteria out.

Step Five: Trim, Shape and Buff

Trim toenails straight across. Prevent ingrown toenails by not cutting nails too short and rounding the corners of the nails. File toenails with an emery board in one direction, following the natural shape of your toenails. Finish by buffing nails with a nail buffer. 

This easy (and inexpensive!) do-it-yourself pedicure will leave feet soft and refreshed.

Do you have any tips for keeping feet from getting dry and callused during the summer? What are your natural foot care remedies? Tell me about them in the comment section.

I don’t know if olives can be considered a condiment, but I sure use them like one. They come second only to salt as my preferred meal additive. Not only are olives tasty but they’re a staple of the famously healthy Mediterranean diet. I put them on almost everything I eat from burgers to eggs.

That’s why I love antipasto, the ever-present appetizer at Genovese, which is a locally owned Italian restaurant in Lawrence, Kansas, and one of my favorite places to eat. A bowl filled with olives and other veggies coated in a white vinaigrette is always within reach. I can make an entire meal out of a little dish filled with this antipasto and some of their rosemary flatbread.

Although I’ll probably never make this at home, as I don’t have the culinary skills, I asked Genovese’s executive chef and co-owner, Armando Paniagua for his recipe. I was amazed at how many different fresh, herbal ingredients are in this seemingly simple appetizer.

Photo by Ariel Tilson

Genovese’s Antipasto

Serves 1 to 2

Vinaigrette Ingredients

• 3 cups white vinegar
• 1 cup water
• 1 cup white sugar
• 1 cinnamon stick
• 2 whole star anise
• 3 bay leaves
• 1 tablespoon peppercorn
• ½ tablespoon whole allspice
• Chile flakes to taste

Vegetable Ingredients

• ½ cup diced carrots
• ½ cup diced green beans
• ½ cup diced fennel

Remaining Ingredients

• 3 cups olives, any kind you like
• ¼ cup olive oil
• Fresh rosemary to taste
• Lemon zest from one lemon

1. Combine vinaigrette ingredients in medium pot and bring to boil. Add vegetable ingredients to pot; cover and cook for 3 minutes.

2. Put pot in ice water to cool. Once it’s cooled, drain the vegetables and add olives, olive oil, rosemary and lemon zest.

Katrina Hall is a cook, foodblogger, photographer and passionate herb lover. You can find her blog at: http://shesinthekitchen.blogspot.com. 

Smooth, tangy, full of flavor, it just takes a few minutes to whip this up for spreading on focaccia or roasted chicken. It's wonderful for sandwiches, as well as swirled into soups, or served with a fresh vegetable platter for appetizers.

Photo by Katrina Hall/www.shesinthekitchen.blogspot.com

• 8 ounces softened cream cheese
• 1 stick unsalted butter, softened
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• ½ teaspoon Dijon mustard
• 2 tablespoons fresh parsley, minced
• 1 tablespoon fresh chives, minced
• 2 garlic cloves, pressed
• 1 tablespoon dried tarragon (the dried is stronger, if you use fresh, use twice as much)
• Salt and freshly cracked pepper (to taste)

1. In a mixer bowl, combine ingredients and mix well until blended and creamy. Taste carefully, as it often needs salt. 

2. Pack in containers and place in fridge until needed. I also usually keep a small amount frozen—just in case.

When cooking, I never use herbs as the heart of a dish. A sprinkling of basil or parsley can add that extra zing of flavor that pushes a meal from blah to delish, so I have never considered using herbs as more than ingredients. But they can be!

Because it's summertime, I crave cool, refreshing salads. For your next meal, rather than falling back on the standard lettuce-tomato-cucumber salad, skip the lettuce and use fresh herbs instead. Try this mouth-watering mushroom and fresh herb salad, from The New York Times, which is rich in vitamins, beneficial flavonoids and volatile elements. The recipe uses "sweet- and sharp-tasting herbs, such as tarragon, chervil, parsley, wild arugula and dill."

(Read The New York Time's "A Focus on Fresh Herbs")

Try combining fresh herbs with mixed greens like in our Herb Companion recipe for a fresh herb and flower salad.

Photo by Vigilant20/Courtesy Flickr
www.flickr.com/photos/lynnszwalkiewicz/

Wild Spring Herb and Flower Salad

Serves 4

• 1/2 head romaine lettuce, washed, patted dry, and torn into bite-sized pieces
• 1/2 head red leaf lettuce, washed, patted dry, and torn into bite-sized pieces
• 1/4 cup sweet violet flowers (Viola spp., the common wild perennial)
• 1/3 cup unsprayed sweet violet leaves, stems removed
• 12 small young yarrow leaves
• 1/4 cup arugula flowers or 8 arugula leaves
• 1/4 cup organic dandelion leaves, picked before flowering
• 12 tips each of two mild herbs, such as dill and lemon balm
• 3 tablespoons cold-pressed olive oil
• 1 1/2 tablespoons seasoned rice wine vinegar
• Salt and freshly ground pepper to taste

1. In a large bowl, toss all the greens and herbs with the olive oil. Drizzle the rice wine vinegar over the greens and serve with salt and pepper on the side.

Not only do herb salads make for a refreshing change, but they also offer health benefits. The dark green color of fresh herbs indicates their high nutrition value. For example, parsley is a good source of vitamin A, vitamin C, vitamin K and iron, while basil packs a punch with vitamin A, vitamin K, iron and calcium.

Do you have a delicious (and nutritious) herb salad recipe? What herbs do you think would make the best salads? Leave me a comment and let me know!

I scream, you scream, we all scream for ice cream! On Sunday, July 19 I’m going to enjoy a few scoops of ice cream because it’s National Ice Cream Day. In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day, according to the International Dairy Foods Association (IDFA).

On the 19th, I plan on having a few scoops (or maybe 10) in honor of this special event. This day is also a perfect opportunity to throw an ice cream party.

Photo by Kevin D Weeks/Courtesy Flickr
http://www.flickr.com/photos/68188294@N00

A family friend used to throw annual ice cream parties in Taos, New Mexico. She made gallons of homemade ice cream, which is about as good as it gets when you’re 12 years old, provided hot fudge and caramel sauce, and asked everyone else to bring a special topping. My family brought chocolate sprinkles but the more creative guests would bring spicebush berries, chopped fresh lavender blossoms, blackberries, strawberries and more. My favorite topping involved crushed biscochitos. Biscochitos are the state cookie in New Mexico and they’re made with anise seed, cinnamon and sugar.

If you want to make your own ice cream this month, try this classic recipe.

French Vanilla Ice Cream  

Makes 1 quart

This basic recipe is rich but not overpowering. It makes a wonderful foundation for all of the herbal ice creams listed here, and you can also use it to develop your own ice cream creations, herbal or otherwise.

• 1 1/2 cups whipping cream
• 1 1/2 cups milk
• 2/3 cup sugar
• 3 egg yolks
• 1 teaspoon vanilla extract

1. In a heavy 2-quart saucepan or double boiler over medium-low heat, stir and heat the cream, milk, and sugar until the sugar dissolves. Do not boil. In a small bowl, whisk the egg yolks lightly. While whisking, pour 1 cup of the hot cream mixture into the bowl, then pour the egg mixture back into the saucepan and place over medium-low heat. Stir constantly with a wooden spoon (don’t let the mixture boil; it could curdle) for about 8 minutes, or until it begins to thicken and coats the spoon. To test for doneness, dip a metal spoon into the mixture and run your finger across the back. The custard is done when your finger leaves a clear, clean trail. A candy thermometer should read 175° to 180°F.

2. Remove the pan from the heat and stir in the vanilla. Use the prepared base in one of the following recipes, or enjoy it frozen as is, garnished with edible flowers.

For more recipes, try Chocolate-Mint Ice Cream, Rose Ice Cream and Lavender Ice Cream.

With summer underway, I’m looking forward to some delicious food hot off the grill. Herbs can spice up any meal, but some work particularly well with grilled food. Here are the best herbs for your grilling recipes.

Lemon Thyme

This tangy herb goes well with chicken or pork, but tastes especially delicious with vegetables. Try this recipe for delicious Lemony Asparagus.

• Heavy-duty aluminum foil
• Nonstick cooking spray
• 1 pound asparagus, ends snipped
• 2 teaspoons lemon thyme
• 2 teaspoons lemon basil, chopped
• 2 tablespoons butter

1. Spray two sheets of foil with cooking spray. Add half the asparagus to each sheet. Blend herbs and divide between asparagus packets. Add 1 tablespoon butter to each packet.

2. Fold foil over, lengthwise, pressing both sides together and fold over. Fold and seal each end. Repeat with second packet.

3. Grill over indirect heat for 5 to 7 minutes, turning once. Open carefully — the steam will be hot!

Photo by woodleywonderworks/Courtesy Flickr
http://www.flickr.com/photos/wwworks/

Rosemary

Rosemary has a pine-like, rich taste that combines well with pork, chicken or potatoes. I love grilled food as a healthier alternative to pan cooking or frying, but as a novice griller I need easy recipes. Try this easy grilling recipe for Rosemary New Potatoes.

• 1/4 cup fresh rosemary
• 1/4 cup olive oil
• 1 teaspoon garlic powder
• Fresh pepper
• 20 small, whole new potatoes
• Skewers

1. Mix the first four ingredients and toss with potatoes.

2. Skewer potatoes and grill for 25 minutes, turning occasionally and basting with olive oil mixture.

Tarragon

With its sweet flavor, tarragon goes well with fish, turkey and chicken. Add this tarragon mustard to a grilled chicken sandwich for a tasty lunch.

• 1/4 cup black mustard seeds
• 1/4 cup yellow mustard seeds
• 1/4 cup dry powdered mustard
• 3/4 cup cold water
• 1/4 cup dry white wine
• 1/4 cup white wine vinegar
• 1 teaspoon dried tarragon
• 1/8 teaspoon ground allspice

1. Mix mustard seeds, powdered mustard, and water in the upper pan of a noncorrodible double boiler. Let stand at least three hours.

2. In another noncorrodible sauce­pan, mix the wine, vinegar, tarragon, and allspice and bring to a boil. Strain the liquid into the mustard mixture and blend well.

3. In the lower pan of the double boiler, heat water to boiling, and then reduce heat to a simmer. Place the upper pan, containing the mustard mixture, on top. Cook, stirring, until the mustard is as thick as you like. It will thicken a bit more as it cools. Cover and refrigerate.

Dill

The smoky flavor of dill tastes great with grilled fish, chicken or pork. When grilling with dill, marinate the meat with dill leaf, then put three or four dried dill heads and stalks on the fire just before you’re ready to grill.

What herbs do you like to use when grilling? Leave a comment and let me know!

This summer, I’m going to skip the hot dog for a low-fat and herb-loaded sausage. At almost every barbeque, I always end up eating one or two hot dogs, but this summer is going to be different.

If you’re a calorie counter hot dogs are your worst enemy. According to the U.S. Department of Agriculture's National Nutrient Database, the average hot dog has about 584 milligrams of sodium and 6 grams of protein, which is relatively low compared to its high fat content. In comparison, a turkey sausage with the same serving size has 379 milligrams of sodium and about 13 grams of protein. Here are a few sausage recipes that are low in fat, full of flavor and great alternatives for summer barbequing.

Photo by Josh Bousel/Courtesy Flickr
http://www.flickr.com/photos/joshbousel

Turkey and Pear Sausage

Makes about 21/2 pounds 

Chop the fresh herbs just before you mix them in. For variety, substitute other herbs or use chopped apple instead of the pear.

• 1/2 cup sliced green onion, firmly packed
• 1 teaspoon pressed garlic
• 2 tablespoons butter
• 2 pounds boneless, skinless turkey, cut into 1-inch pieces
• 1 large pear, peeled, seeded, and cut into chunks (about 1 cup)
• 1 tablespoon freshly ground coriander seed
• 1/4 cup fruity white wine or mild fruit juice
• 4 tablespoons sweet basil
• 2 tablespoons chopped tarragon or mint marigold
• 11/2 teaspoons coarse kosher salt
• 2 teaspoons freshly ground white pepper
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon ground mace

1. Wilt the green onion and garlic in the butter, then toss lightly with the turkey and remaining ingredients, and grind the mixture in a meat grinder or food processor.

Endless Summer Sausage

Makes about 5 pounds 

Robust seasonings and long, slow cooking in the oven make this a fine-¬textured, flavorful sausage that cries out for a good homemade mustard and crusty bread.

• 5 pounds ground beef chuck
• 3 tablespoons curing salt (such as Morton’s Tender Quick)
• 1/2 cup dry red wine
• 1 tablespoon pressed garlic
• 2 tablespoons each chopped rosemary and sage
• 3 tablespoons chopped sweet marjoram
• 1 tablespoon freshly ground black pepper
• 1 tablespoon red pepper flakes, or 2 ¬tablespoons minced fresh jalapeño or serrano chiles
• 2 tablespoons freshly ground, toasted ¬coriander seed
• 4 tablespoons brown sugar

1. Mix the ingredients with your hands. Grind the mixture in a meat grinder or food processor. Cover and refrigerate for 24 hours, remixing with your hands two or three times.

2. Divide the meat into eight portions and roll each into a long, narrow log. Rinse eight pieces of cheesecloth in hot water to remove lint, press dry in a terry towel, then moisten liberally with vegetable oil. Roll each log in a double thickness of cheesecloth, then rub with more oil. Bake the logs on a rack at 250°F, turning occasionally to keep them round, for 4 hours, or until a meat thermometer shows an internal temperature of 160°F. Remove from the oven; remove the cheesecloth when cool and pat the sausages dry with paper towels if necessary. Refrigerate for as long as 10 days, or freeze, double-wrapped. Serve at room temperature.

For more sausage recipes, see Colonial American Sausage, Cajun Garden Boudin, Elegant Seafood Sausage and Italian Sausage with Fennel and Garlic.

Katrina Hall is a cook, foodblogger, photographer and passionate herb lover. You can find her blog at: http://shesinthekitchen.blogspot.com. 

This recipe is great for summer picnics because it doesn't use mayonnaise. Toss the warm potatoes with the marinade so they soak up all the tasty, tangy flavor.

Photo by Katrina Hall/www.shesinthekitchen.blogspot.com

Serves 3 to 4

• 3 medium-large California Long White potatoes OR 6 red-skinned potatoes, whole, scrubbed
• 4 tablespoons olive oil
• 1 garlic clove, pressed
• 1/2 teaspoon Dijon mustard
• 2 tablespoons herb vinegar (I prefer dill vinegar)
• Several grindings of fresh pepper
• 1 to 2 tablespoons fresh dill, minced
• 2 tablespons scallions, sliced thinly
• 1/4 teaspoon salt (for taste)
 
1. Bring the potatoes to a low boil and cook until just tender.

2. Drain and cut lengthwise, then into even slices vertically. Don't make the slices too thin.

3. Using the remaining ingredients, toss gently while warm in the herb marinade:
 
4. Serve on top of a small handful of lettuce or arugula.

When I think of summer, images of light blue swimming pools, colorful swimsuits and tall glasses of iced tea pop into my mind. During the summer iced tea is my beverage of choice. Although I like plain iced tea, I also enjoy experimenting with different flavors. Try these three herbal iced tea recipes to add some zest to this summer drink.

For an especially refreshing taste, try this mint iced tea.

Photo by annamatic3000/Courtesy Flickr
http://www.flickr.com/photos/annamatic3000/

Mint Iced Tea

• 5 cups water
• 1 teaspoon comfrey
• 1 teaspoon rose petals
• 1 teaspoon uva ursi
• 1 teaspoon spearmint
• 1 teaspoon peppermint

1. Bring water to a simmer and stir in herbs, either loose or in a reusable tea bag. Remove the pan from the heat and let stand, no longer than 5 minutes. After 5 minutes the tea becomes bitter.

2. Strain and chill the tea until cool. Serve over ice with a sprig of mint.

For a tart, flavorful drink try this ruby iced tea.

Ruby Iced Tea  

• 1 cup lemon balm
• 2 tablespoons dried hibiscus flowers
• ½ cup spearmint leaves
• Juice of 1 lemon
• Maple syrup (to taste)

1. Place the herbs, lemon juice and maple syrup into a gallon jar. Fill with boiling water and let steep for 10 minutes.

2. Strain and discard the herbs. Serve over ice garnished with lemon slices.

For a lightly sweetened, tangy taste, try this lemongrass ginger iced tea.

Photo by toastforbrekkie/Courtesy Flickr
http://www.flickr.com/photos/toastforbrekkie/

Lemongrass Ginger Iced Tea

• ½ cup sugar
• 7 ½ cups water
• 1 large stalk lemongrass, dry tops and tough outer leaves removed, stalk cut into small rounds (about ¼ cup)
• 1-inch by 2-inch knob of ginger, peeled and chopped (about 2 tablespoons)
• 4 mild black teabags, such as Darjeeling or Assam
• Ice for serving

1. In a small saucepan, combine the sugar, 1/2 cup water, lemongrass and ginger. Bring to a boil over medium-high heat, stirring to the dissolve sugar. Reduce heat to low and simmer for 2 minutes. Remove from the heat and allow the lemongrass and ginger to steep in the sugar syrup for at least half an hour. For more pronounced flavor, place in the refrigerator and allow to steep several hours or overnight.

2. Bring 4 cups of water to a boil. Add the teabags, turn off the heat, and allow the tea to steep for 5 minutes. Squeeze out the teabags and discard. Pour the brewed tea into a heat-proof pitcher.

3. Strain the lemongrass ginger syrup through a small sieve, pressing on the solids to extract as much flavor as possible. Discard the solids, and add the syrup to the pitcher of tea. Add three cups of cold water to the tea, and stir well. Serve over ice.

The combinations of flavors of iced tea are endless. Do you have a great herbal iced tea recipe? Feel free to share it with me in the comment section!

References:

Essential Eating A Cookbook: Discover How to Eat, Not Diet by Janie Quinn (Azure Moon Publishing, 2000).

For more herbal iced tea recipes, visit Summer Brew: Iced Tea Recipes Part  1.

Going home to Hawaii is always great, but this last time I visited my hometown, it was even better! I spent a week with my family and friends, celebrating my cousin’s wedding in one of the most beautiful places in the world—Oahu.

The newlyweds picked their favorite foods to serve at the reception dinner—Ahi Poke, Macadamia Nut Crusted Mahi-Mahi, Herbal Potatoes and Chicken, and Slow Roasted Beef and Steamed Vegetables. The smells of the main course lingered in the hall while the guests enjoyed an arugula salad set in a wanton bowl topped with a Hawaiian vinaigrette dressing.

My favorite dish that was served was the Macadamia Nut Crusted Mahi-Mahi. Although I don’t have the exact recipe from the caterer, my mom and I crafted this recipe based on our favorite dish and it’s great, too!

Photo by Rovney/Courtesy of Flickr
http://www.flickr.com/photos/rovney/

Macadamia Nut Crusted Mahi Mahi

Serves 6

• 2 ounces macadamia nuts (the nuts come in different flavors such as Maui onion and garlic, which offers a different taste)
• 4 ounces plain bread crumbs
• 6 mahi-mahi fillets, preferably between 4-6 ounces each
• 3 ounces of butter
• 1-2 ounces of diced shallots
• 3-4 cups chicken stock (depending on how big the fillets are)
• 4 ounces papaya, chopped
• 4 ounces pineapple, chopped (optional)
• 4 ounces mango, chopped
• 1-2 tablespoons shredded coconut
• White sugar and salt and pepper to taste

1. Blend the macadamia nuts and breadcrumbs together until it is coarsely ground mixture. Dip the fillets into the blend; make sure each side is coated evenly.

2. Panfry the shallots until they are translucent. Slowly add the chicken stock then the papaya, pineapple (optional) and mango. Add sugar, salt and pepper to taste. The sauce will thicken, which will take about 20 minutes.

3. In another pan, place the butter in a pan or skillet and let it sit over medium heat. Once the butter has melted, pan fry the fish front and back until the fish is cooked and the nuts are a rich golden brown color.

4. Drizzle the sauce over the fillets. Generously add the fruit from the sauce and shredded coconut to the top of the mahi-mahi.

It will only get hotter before it starts to cool down, so why not quench your thirst with some homemade iced tea. I’m embracing the heat, here in the Midwest, by making a few iced teas to get me through the summer. (Spiced Tea and Ginger Tea are really simple recipes to make and quite a treat). Brewing your own iced tea is a perfect opportunity to sample some of the herbs you are growing in your garden this summer. Here are a two recipes from Herbal Iced Teas, for you to try in the midst of the summer heat. 

Photo by Cameron Watters/Courtesy Flickr
http://www.flickr.com/photos/h2os/

All of the recipes given below can easily be brewed in the sun.

Lemon-Hibiscus Tea

Makes 3 quarts

A touch of sassy citrus flavor and a crimson blush make this tea a favorite of children and a festive party beverage.

• 2 quarts water
• 1/4 cup dried jasmine flowers
• 1 cup dried hibiscus flowers
• 4 cups lemonade
• Lemon slices for garnish

1) Fill a container with fresh, cold water, toss in the tea herbs, cover, and set the container in a sunny location for a few hours.

Fresh and Fruity Tea

Makes 2 quarts

This tea has a subtle, delicate flavor. Substitute regular sage for a more robust taste.

• 2 quarts water
• 1/2 cup fresh pineapple sage leaves
• 1/4 cup dried chamomile flowers
• 1/4 cup dried rose hips
• 1/4 cup chopped lemon zest
• Fresh pineapple sage leaves for garnish

1) Fill a container with fresh, cold water, toss in the tea herbs, cover, and set the container in a sunny location for a few hours.

Have you brewed any iced tea with herbs from your garden? If so, please share by leaving a comment!

1. Simmer the potato in the water or stock until just tender.

2. Add the greens, kale,scallions, olive oil, garlic, and salt and pepper and simmer, covered, for ten minutes.

3. Take pot off the heat and add the nutmeg and mint. Stir.

4. Using a regular blender, or immersion blender, puree soup.

5. Taste carefully, adding more pepper or salt as needed.

6. Garnish with a chive blossom.

7. Serve with warm sourdough bread and cheese.

I moved out of my parents’ house within the last year, which means that I have been forced to cook for myself. The most difficult thing about this experience is finding a wide variety of recipes to keep me from getting bored of my food. Of course I can always add salt, pepper or hot sauces, but those get old. Even using my favorite herbs like ginger or cilantro seems to blend in with my boring cycle of meals.

 Luckily, ladies and gentlemen, there is some good news for bored cooks like me! I have recently discovered that premixing different herbs and spices together can create new and exciting tastes for any of the meals during my weekly routines. I enjoy mixing ginger with parsley, lemon, and a little bit of salt. I can use this combination to spice up plenty of my meals and, as an added health bonus, premixing has seemed to decrease my salt intake.

Photo by Whirling Phoenix/ Courtesy  Flickr www.flickr.com/kelloggphotography

Here are some great herb mixes with the help of Glenbrook Farms:

Homemade Taco Seasoning Mix

• 2 tablespoon of ground chili pepper (mild, hot or wildfire hot)
• 1 1/2 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 3/4 teaspoon garlic powder
• 1/4 teaspoon granulated sugar

1. Mix together

Five Spice Powder

• 1 1/2  teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground Fennel seed
• 1 1/2 teaspoon ground ginger
• 1 teaspoon ground pepper

1. Mix together

African Curry Powder
• 4 ounces coriander seeds
• 4 ounces turmeric
• 1/2 ounce cayenne
• 1 ounce ginger
• 1 ounce mustard seeds
• 2 ounces fenugreek seeds
• 2 1/2 ounces cinnamon stick
• 1/2 teaspoon chili powder

1. Ground all ingredients and mix together.

As the lowly, new intern at The Herb Companion, one of my first tasks is to catalog and reorganize the books in our very messy library. While sorting through pages and pages of books all about herbs, the enticing, colorful covers made me wish that I was reading them instead of labeling them. So, I decided to chose a book and write about an interesting fact or tip that I discovered while reading it. (See…I get to do fun tasks too!)

The first book I found interesting was the The Backyard Beekeeper’s Honey Handbook (Quarry Books, 2009) by Kim Flottum. In this book I learned about an interesting way to make your own herb-infused honey.

Check out this guide for bee-keeping information, honey recipes and more tips on making herb-infused honey.
Photo Courtesy Voyageur Press 

I’ve never tried flavored honey other than the sticks of strawberry honey I would buy at the Kansas State Fair as a kid. Here’s a method to make infused honey for a more grown-up palette.

Making Infused Honey

1. If you grow your own herbs, gather them early in the morning, so they’re as fresh as possible. Consider your tastes when choosing the herbs. Rose petals, chamomile and lavender have a more delicate flavor, while rosemary, anise and mint are stronger.

2. Wash the herbs under cold water to remove soil and old leaves.

3. Fill pint jars with honey about 4/5 full. Use a light, mildly flavored honey so that the herbs will have a stronger flavor. Try Purely Organic’s Poggio all'Olmo Organic Sunflower Honey. A 24-ounce jar costs $16.99 at www.purelyorganic.com.

4. Chop the herbs into fine pieces. Use 3 to 5 tablespoons for delicate-flavored herbs and 2 to 4 tablespoons for stronger herbs.

5. Place herbs into a reusable tea bag and put in a pint jar.

6. Set the jar in a sunny windowsill for one to two weeks. (It takes time for the honey to steep and reach maximum intensity.)

7. After one week, taste the honey. If the flavor is strong enough, remove the bag and discard. If a stronger flavor is desired, either add more herbs or let the herbs steep for another week.

Photo by Indigo Goat/ Courtesy Flickr
http://www.flickr.com/photos/indigogoat/212780493/

Fast Method

If you just can’t wait two weeks for that delicious herb-infused honey try this faster method.

1. Using a double boiler, add two cups of honey.

2. Add 1 to 2 cups of the (chopped) herb of your choice directly to the honey, or use a mesh bag to contain the fragments.

3. Heat the mixture at 180 degrees for 10 to 12 minutes.

4. Strain the mixture or discard the mesh bag then place the mixture in a jar.

If you want a more delicately flavored honey, you can also use the nectar of flowers, such as violets and honeysuckle blossoms or fruit, such as the zest of an orange, tangerine or grapefruit to infuse your honey. For a stronger flavor, try minced garlic.

Have you ever tried herb-infused honey? Leave me a comment and tell me your sticky story.

References:

The Backyard Beekeeper’s Honey Handbook by Kim Flottum (Quarry Books, 2009).

Clothes moths and carpet beetles are pesky little creatures—especially when they lay their larvae. These insects seek out rarely disturbed areas (such as under a couch or somewhere in storage) and set up their home. Because moths and carpet beetles feed on animal products such as hair and dander, dark closet spaces are one of the most favorite locations for larvae to live and feed (on your fabrics).

You won’t see these insects, especially the larvae, because they love dark areas and flutter from light. With the exception of small holes in clothes, it can be difficult to even notice their existence.

If you think you might have clothing moths or carpet beetles, fill a sachet with lavender and place it wherever the bugs might be—under your bed, in a sock drawer or in your closet. Although this won’t kill the insects, it will protect your clothes.

Combating these munching insects can be easy, as long as you spot them early. If you have a small infestation, try this Thyme and Clove Moth Repellent:

• ¼ cup dried thyme
• ¼ cup whole cloves

1. Combine the herbs in a small bowl. Place a tablespoon of the mixture in a small cloth bag or tea ball.

2. To use, tuck into drawers or hang in your closet.

For more information on cleaning your home naturally, visit our blog series  Naturally Clean.

There are many different kinds of cutting boards ranging from plastic to stone or even wood. Each type of cutting board has its benefits and its flaws. Many people prefer chopping herbs and vegetables on wood cutting boards because they love how they feel, they are durable and they do not dull knifes quickly. However, if you use a wood cutting board chances are you have had some difficulties keeping it clean. Plastic cutting boards are easier to wash because they can easily be washed in the dishwasher; the high temperatures in the dishwasher will cause wood cutting boards to crack or, even worse, split.

This easy scrub from Martha Stewart Living will keep your wood cutting board looking great and most importantly, disinfected.

1. Wash your cutting board with mild soap and rinse with hot water. Make sure your board is completely dry before you begin. Apply a thin layer of coarse salt over the cutting board.

2. Cut a lemon in half and rub it over the salt and board. Continue rubbing for five minutes. This acts as an antibacterial scrub.

3. Once completed run hot water over the board for about 15 seconds to ensure that all of the salt is removed. Dry the board in an upright position.

4. In addition to this, you can apply a beeswax coat to the board.

Bamboo and other wooden utensils are similar to wood cutting boards as they can crack in the dishwasher. Caring for wooden utensils is easy with these tips:

• Dry the wooden utensils with a cloth, which eliminates excess water that could cause the utensil to swell and eventually crack.

• Once a month rub the utensil with just a little mineral oil. This will maintain its finish and help with the utensil drying out.

For more information on cleaning your home naturally, visit our blog series Naturally Clean.

Is there another way to get white clothing and bedding bright without using bleach? Recently, I’ve been searching for a healthier alternative because the toxins in chlorine bleach scare me a little. For years, my mom used chlorine bleach to get the stains out of our white linens and it worked like a charm. Little did I know that chlorine bleach, often labeled as “sodium hypochlorite,” can irritate the lungs and cause chronic respiratory problems. Usually these conditions occur if you’re storing your chlorine bleach in poorly ventilated rooms and breathing in its toxic fumes.

Now that I’m on my own, I decided to make a Bleach/Brightener Substitute to save money and stay healthy. I added tea tree (Melaleuca alternifolia) to the recipe for its antiseptic and antibacterial properties. Though the substitute didn’t get all the spots out of my whites, it did make them very bright. I’m still on the hunt for a healthier homemade stain remover, but for now I’ll use this recipe to make my whites glow. 

Photo by Taylor Miller

Bleach/Brightener Substitute

• 1 cup hydrogen peroxide
• 1 1/4 cup lemon or grapefruit juice
• 12 cups water

1. Mix together and store in a 1 gallon container.

Recipe from Clean, Naturally: Recipes for Body, Home, and Spirit by Sandy Maine. Interweave Press, 2001.

For more information on cleaning your home naturally, visit our blog series Naturally Clean.

Cleaning a home can seem tedious and never ending—at least that’s the way I feel. Two months ago I moved into my friend’s home that is on the market. (It is a new trend to have your home staged by a renter. They get a discounted rent and you get to have your home staged with furniture.) Unfortunately, realtors and prospective buyers track mud all around the house and sometimes leave old coffee cups for me to clean up.

I’m constantly cleaning the 1950’s hardwood floors with my housewarming gift: a Swiffer Sweeper. I’m not a huge fan of the company’s dry cloths since they are not eco-friendly, but they do clean the floors nicely. (A great green alternative is the omop floor care by Method.) Now that I’ve used the trial pack, I decided to make my own version of Swiffer’s dry cloths out of an old towel.

The towel works great, whether it is used dry or with a cleaning product. Best of all, my cleaning doesn’t hurt the environment by tossing individually used cloths in the trash after each cleaning session.

Dry Cloth Towel 
Time: 20 minutes

• An old towel (any size will do)
• One foot of ribbon

1. Loosely trace the shape of the Swiffer so there is about a half of an inch on the shorter ends and an inch to an inch and a half on the longer sides.

2. Cut the rectangle out of the towel.

3. Sew all of the sides.

4. Cut your ribbon into three-inch strips, you will have four pieces of ribbon.

5. If you are using a swifter, you can use the cloth holders as a marker for where to sew the pieces of ribbon. Sew a ribbon strip to the edge of towel on the longer side of the rectangle.

6. Repeat step five to the remaining three sides.

Herbal Floor Cleaner  

• 1/8 cup plant-based liquid soap
• 1/8 cup distilled white vinegar
• 1 gallon water
• 10 drops lavender essential oil.

1. Mix the soap and vinegar into the water. Next add the lavender essential oil.

2. If you don’t like the lavender fragrance, you can swap it out for your favorite essential oil.

For more information on cleaning your home naturally, visit our blog series Naturally Clean.

Theresa Loe is a freelance garden/culinary writer, book author and blogger who specializes in organic edible gardening and gardening with children. You can find her recipes and garden tips at www.gardenfreshliving.com.

I love salad, but I get bored with the same old salad dressings that come straight from a bottle. I like to make my own dressing and add fresh-from-the-garden ingredients. The flavor just can’t be beat. Below are two super simple recipes to get you started with your own salad experiments.

Making your own salad dressing is quick, easy and cost-effective! It is also a great way to experiment with herbs. You can easily substitute different herbs in the recipes below and get completely different results. For example, in the Blueberry Vinaigrette, try using salad burnet, chives or lemon verbena in place of the lemon balm. In the Rosemary Vinaigrette, you can substitute oregano, sage or summer savory for the rosemary. They all work! Have fun experimenting!

Blueberry Lemon Balm Vinaigrette

Tart blueberries and lemon balm are combined with a little sugar to create this tangy salad dressing. Just toss it over a green salad for a fruity delight. It works especially well over a fresh spinach salad.

• 1/3 cup fresh blueberries
• 2 tablespoons apple cider vinegar
• 1 tablespoon freshly squeezed lemon juice
• ½ teaspoon grated lemon zest
• 20 fresh lemon balm leaves
• 1 tablespoon minced red onion
• 2 teaspoons sugar
• ½ teaspoon dry mustard
• ¼ cup canola oil
• Salt and pepper to taste

1. In a food processor, combine blueberries, vinegar, lemon juice, zest, and lemon balm leaves. Pulse the blade until the berries are finely chopped. Add the onion, sugar, and mustard. Process again until well combined.

2. Use a strainer to strain out the large skins and solids. Pour strained liquid back into the food processor bowl. (Any small bits of blueberry skins will just add to the flavor.) With the blade running, slowly pour in the oil until fully incorporated.

3. Add salt and pepper. Use with a fresh green salad and serve immediately.

Rosemary Balsamic Vinaigrette

The robust flavor of rosemary balances nicely with the sweet, woodsy taste of balsamic vinegar.

• 3 tablespoons balsamic vinegar
• 4 tablespoons extra virgin olive oil
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 teaspoons freshly chopped rosemary
• 1 teaspoons grated Parmesan cheese
• 1 clove garlic, pressed
• Salt and pepper to taste

1. In a small glass jar, combine all ingredients except salt and pepper. Cover and shake until well combined.

2. Add salt and pepper to taste and serve over a green salad.

Making your own household cleaners is a small investment upfront but, in the long run, is a cheaper and healthier alternative.

Homemade cleaners are toxin free and easy to make. If you want to know exactly what your cleaning products are made of, making your own is the best option. Homemade cleaning products will make your house smell fresh and keep it chemical free—without stretching your budget.

The recipes for homemade cleaners call for a list of basic ingredients that you probably already have on hand. If not, they can easily be purchased for cheaper in bulk. For example, baking soda, white vinegar, borax and liquid vegetable-based soap are needed to make the majority of these recipes. These supplies will last a long time, so instead of continually restocking these supplies and making several trips to the grocery store, purchase your most used products in bulk.

The most expensive of the ingredients you might need are essential oils. Rosemary (Rosmarinus officinalis), ginger (Zingiber officinale) and lavender (Lavandula angustifolia) will add wonderful scents to your cleaners; tea tree (Melaleuca alternifolia) will add antiseptic and antibacterial qualities to all of your homemade products. For other miscellaneous equipment, you may need spray bottles, sponges and a few labels to identify your cleaner. Some of these products, such as the spray bottles, can be reused and recycled.

Photo by astro twilight/courtesy Flickr
http://www.flickr.com/photos/dogbytes/

Many homemade recipes for natural cleaning products require a small amount of the more expensive ingredients. With that in mind, a 0.33-ounce bottle of essential oil should last you a while. Remember that essential oils are not required for all homemade natural cleaning product recipes. I made a bleach brightener and the only ingredient I had to purchase was hydrogen peroxide. The other ingredients I used were water and lemon juice (look for the results of my homemade cleaner in an upcoming blog).

In the end, you will end up saving money if you make your own cleaners—most of the ingredients are already under your kitchen sink and if not, they're cheap. Here is a brief cost comparison of the basic ingredients you will need to make homemade cleaners versus the cost of brand-name products.

Ingredients for Homemade Cleaners

• Baking soda: Arm and Hammer baking soda is $3.77-$4.00 for 4 pounds.
• Vinegar: Heinz Distilled White Vinegar is $2.19 for 32 ounces.
• Borax: 20 Mule-Team Borax is $4.79 for 76 ounces.
• Vegetable-based soap: Tea Tree Therapy Vegetable Based Soap is $2.31 for 3.5 ounce bars.
• Essential oils: $4.00-$10.00 for 0.33 ounces.

Common Brand-Name Products

• General purpose cleaner: Simple Green All Purpose Cleaner is $4.49 for 16 ounces.
• Glass cleaners: Windex Antibacterial Glass and Surface Cleaner is $5.99 for 32 ounces.
• Soap: Dial Antibacterial Liquid Soap is $17.58 for 1 gallon.
• Bleach: Clorox Laundry Detergent Bleach is $3.99 for 96 ounces.  

Have you ever channeled your inner environmentalist and made a homemade cleaner? If so, please share your experiences by leaving me a comment.

For more information on cleaning your home naturally, visit our blog series Naturally Clean.

Cleaning stains and build-up in the bathroom or in the kitchen can leave sponges looking like they’ve been through a war zone. Sometimes your best efforts don’t even pay off, as streaks appear after your best scrubbing efforts. Ditch the sponge and the harsh chemical cleaners for this natural, tough cleaner that is gentle on your hands. 

This recipe uses what’s is already in your kitchen cupboard. All it requires is everyday items such as liquid soap, lemons and baking soda.

Multipurpose Scrubbing Cleaner:

• 1 cup baking soda 
• 1/8 cup liquid kitchen soap
• Half a lemon
• 20 drops of lavender essential oil (optional)

1. Mix the baking soda and the soap together—it should create a thick paste. If your mixture is too powdery, add more soap; if it is too soapy add a few pinches of baking soda.

2. Add 20 drops of lavender essential oil to the mixture. You can substitute any essential oil for lavender. Rosemary and rose also work. If you add essential oil, make sure your mixture maintains the thick paste texture.

3. Once you’ve combined the ingredients, apply the mixture to half of a lemon and scrub away. The citrus smell of the lemon leaves surfaces smelling great, but it is the lemon peal and texture that acts as a sponge and cleans almost any surface.

4. After you have applied the multipurpose mixture, run a damp cloth over any leftover residue.

For more information on cleaning your home naturally, visit our blog series Naturally Clean.

At the Lifestyles of Health and Sustainability conference last year, Simran Sethi, one of the guest speakers, put chemical cleaning products in perspective for me. Sethi basically asked her audience this question: Would you feel comfortable leaving your child alone in a room with toxic household cleaners? Although I’m not a parent, the answer is clearly no. Sethi’s point was that this scenario is the same as using toxic products all around the house.

Since talking to Sethi, I’ve looked at household cleaners in a whole new light and I’ve started making my own as means to replace these toxic chemicals. This simple, herbal all-purpose cleaner is eco-friendly and only takes five minutes to make.  

All-Purpose Cleaner

• 2 tablespoons borax
• ¼ cup lemon juice
• 2 cups hot water
• 20 drops tea tree essential oil

1. Combine the borax and lemon juice with the water in a spray bottle. Cap and shake well to dissolve the mineral.

2. Add the tea tree oil and shake again to disperse the oil.

For more information on cleaning your home naturally, visit our blog series Naturally Clean.

Sarah Powell, an herbalist, medical anthropologist and proprietor of the natural bath & body business, Lilith’s Apothecary. Find her shop at www.lilithsapothecary.etsy.com and her blog at www.lilithsapothecary.wordpress.com for more natural body care tips and recipes. 

At the first mentions of swine flu, I was busily boosting immunity with the many herbs in our anti-viral, immune-boosting arsenal by way of homemade herbal syrups. I work in the field of Public Health Emergency Preparedness, believe it or not, and I’ve spent years at least tangentially involved in pandemic flu planning. However, few in the general public are thinking about herbal remedies when preparing for a biological event. Herbs might not be adequate to fight infections on the level of the especially virulent Spanish influenza that devastated the globe in the early 20th century, but I believe in bringing out all the available supports, whenever necessary. And let’s be honest, swine flu is clearly not the pandemic of those proportions. The fact is that regular influenza strains wipe out 36,000 people a year in the United States alone, on average. Truth be told, there are herbs that assist us in disease prevention, no matter what the foe, and these herbs can become part of your regular cold and flu first aid kit.

It is a good idea to have multiple herbal syrups at your disposal. Syrups are a great vehicle for delivering extra strong, perhaps unpleasant tasting herbal decoctions to those adverse to those medicinal flavors. Children, especially, tolerate herbal syrups much better than their derivative decoctions or tincture cousins, and will happily take a spoonful of Echinacea or Astragalus syrup without batting an eye. Even better, syrups prolong the shelf life of your precious immune boosting or anti-viral herbal decoctions by at least a year.  There is no doubt that there is a lot of sugar involved, but a spoonful of sugar does indeed help the medicine go down, and in this case, it’s probably worth it.

Herb Companion has provided previous resources on helpful herbs to fight colds and flus.

(Click here to read more about preventing and treating the common cold.)

Although medicinal mushrooms are probably not a good choice for herbal battle against strains of flu that could cause of cytokine storm in the body, as their immune-fighting effect is to help the body do just this. A boost in cytokine activity, in the specific case of these extra-virulent influenza  strains, is what creates a powerful immune reaction that could be to the detriment of the flu sufferer, and is cited as the reason why Spanish influenza resulted in so many deaths for young, healthy adults with strong immune systems. That said, commonly used preventative herbs such as astragalus (Astragalus membranaceous) seem an ideal choice. This Chinese herb is part of the famed  ‘Jade screen’ (Yupingfeng San)  formula, c. 1481, used for immune defense.  Though I have little personal experience with it, AHG herbalist Michael Tierra writes about osha (Ligusticum porteri), a Native American  herb apparently used by the native population with “noticeable benefit during the 1917-1918 Spanish flu pandemic that killed tens of millions of people. Those who took these native herbs only got a relatively mild case of the flu which was deadly to most others.” Herbs such as echinacea root, ginger root and thyme also provide great anti-viral action once those early signs and symptoms start to make themselves known.

Making an herbal syrup is relatively easy once you decide which herbs to use. James Green, author of The Herbal Medicine Maker’s Handbook: A Home Manual (2002, the Crossing Press), an invaluable resource for kitchen medicinals, instructs us to use a 2:1 simple ratio of sugar to strong herbal decoction, and this has resulted in excellent preservation and shelf life in my own syrup-making. It’s important to work in as clean an environment as possible, including using dry, sterilized bottles for syrup storage.

(You can incorporate herbal syrups into your cooking! Click here to learn more.)

Step 1: Measure your herbs 1 ounce by weight per liter of water. Simmer herbs in water for 15 to 30 minutes minimum and allow to steep a further 30 minutes or more for a strong decoction. I let the water continue to evaporate via a temperature just under simmering until the decoction is even more reduced and concentrated.

(Learn more about decoctions.)

Step 2: Strain and measure the decocted liquid. Using a 2:1 ratio of sugar to liquid, measure out the necessary quantity of sugar and stir into the liquid until it is dissolved.  White sugar, brown sugar, rice syrup or honey can be used. If you want a thicker syrup, allow the liquid to simmer further for another 20 to 30 minutes. If your sugar component is honey, simmering with destroy its enzymic activity, but with the current strain on honey bees, I would advocate against using honey right now. 

Step 3: If desired, add 6 to 8 tablespoons of brandy per pint of syrup. This will help preserve the syrup and also helps to act as a mild relaxant for painful coughs.

Step 4: Once the syrup is cool, essential oils such as peppermint, anise, cardamom, or ginger can also be added. Add 5 drops TOTAL per pint of syrup. Add one drop at a time, and each time, test the flavor, as essential oils are extremely potent and must be used with extreme moderation. Further information also exists about the use of oregano oil as a potent anti-viral and antibiotic remedy, a helpful addition to an already potent syrup. 

Step 5: Bottle the syrup in clean, dark glass bottles for storage. If made properly, syrups should keep just fine at room temperature. If you are concerned, store in the refrigerator to ensure preservation.

Have fun experimenting in your syrup production; try a variety of herbs with activity to assist with painful coughs, excess mucous production, and other uncomfortable symptoms to prepare you for colds and flus at any time of year. Simple elderberry, ginger, and echinacea syrups (Ecinacea Summer Tincture) are on their own, veritable powerhouses sure to get you through the worst!

Theresa Loe is a freelance garden/culinary writer, book author and blogger who specializes in organic edible gardening and gardening with children. You can find her recipes and garden tips at www.gardenfreshliving.com.

The leaves of bay (Laurus nobilis) are used in many slow-cooked foods such as stews, soups, and roasts; they are equally good in sweet recipes. In Europe, bay leaves are commonly used to flavor desserts such as custard and pudding.

Most people are familiar with dried bay in cooking, but fresh bay has a much more distinctive flavor. Crush fresh bay leaves in your hand and discover their sweet, spicy scent, reminiscent of nutmeg. If a recipe calls for dried bay, you may substitute fresh with excellent results.

(Learn more about how to grow bay in your own garden.)

Here is a recipe that uses quite a few FRESH bay leaves. It is a perfect introduction to the spicy flavor of this herb. The fresh bay leaves add a nutmeg flavor to this old favorite. Be sure to only use fresh leaves in this recipe, as dried do not impart enough flavor.

Rice Pudding with Bay

Serves 4

• 1 ½ cups milk
• 15 fresh bay leaves, lightly crushed
• 3 eggs, lightly beaten
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1 ½ cups cooked short-grain rice
• ½ cup raisins
• ¼ teaspoon ground cinnamon
• Pinch of nutmeg
• Hot water (for the oven)

1. In a small saucepan, combine milk and bay leaves. Over a medium flame, heat the milk and leaves to almost boiling. Turn off the heat, cover and steep for 30 minutes. Preheat oven to 325 degrees Fahrenheit. Strain the milk into a medium-sized mixing bowl. Discard the bay leaves. Add the eggs, sugar, vanilla, rice, raisins, cinnamon and nutmeg. Whisk to combine. Pour the mixture into an ungreased, 2-quart casserole dish. Set the casserole dish inside a larger, shallow pan. Add enough hot water to the larger pan to come up halfway on the casserole dish.

2. Place the pan of water, with the casserole dish into the oven and bake for 45-60 minutes, stirring the mixture after 30 minutes. As with all rice puddings, the cooking time varies depending upon the shape of your casserole dish. Just cook the pudding until a knife inserted into the center comes out clean.  Then you know it is done. Serve warm or chilled.

(Try more delicious recipes using the 2009 Herb of the Year.)

The fifth of May, or Cinco de Mayo, is traditionally celebrated in the Mexican state of Puebla. It is a commemoration of Mexico’s defeat of French forces in its 1862 war toward gaining independence (not to be confused with Mexican Independence Day, which is September 16).

The date has become a celebration of Mexican culture worldwide, often jubilated with traditional Mexican dishes, which feature some fun and flavorful herbs, and is a cherished part of my life as a Spanish-speaker and, let's face it, as a future-crazy-Spanish-teacher!

To celebrate, I’ve gone and scanned the InterWebs to find four great, unusual recipes that my friends and I can enjoy using some of the herbs growing in my garden!

Photo by BenSpark/Courtesy Flickr
http://www.flickr.com/photos/abennett96/ 

1. Cilantro is used often in Mexican dishes as the perfect tangy offset to its strong, spicy components. I planted my cilantro a little too early in the season, but it started coming back last week with a vengeance! 

Try this recipe for Black Bean Salsa With Cilantro, courtesy of www.grouprecipes.com.

2. Featuring a less common herb, epazote, these authentic Mayan tortillas are stuffed with a hard-boiled egg filling covered with a pumpkin-seed sauce. Sounds wild, right? I also discovered last fall while making a cheese plate for work, that the biting, spicy flavor of epazote tastes great sandwiching a slice of white cheese; I used Manchego.

Try this recipe for Papadzules, courtesy of www.about.com.  

3. An important dessert herb in Mexican cooking is what is known regionally as la hierba buena (yerba buena), which we often call wild spearmint, the perfect ingredient in a fabulous mojito, and a great companion to my party dishes.

Try this recipe for Mint Mojitos, courtesy of www.stephscafe.blogspot.com.      

4. I also found a strange dessert, that really has no mention of herbs, but sounded so fantastic I felt compelled to include it! To make it even tastier, add a bit of chocolate mint to the recipe to give it that extra herbal kick.

Try this recipe for Chocolate Banana Burritos, courtesy of www.gourmetsleuth.com.

Wow, yum. Stomach pangs. Now, if you'll excuse me, I'm going to go eat. But, in the mean time, if you've got a gardening question, I've got your answer! Shoot an email over to tmiller@ogdenpubs.com, and I'll try to answer it on the site!

Sarah Powell, an herbalist, medical anthropologist and proprietor of the natural bath & body business, Lilith’s Apothecary. Find her shop at www.lilithsapothecary.etsy.com and her blog at www.lilithsapothecary.wordpress.com for more natural body care tips and recipes. 

Each year by the end of March, I have run out of my precious oil infusions of fresh plantain leaves, fresh violet leaves and delicate violet blossoms. In early spring, I am nearly chomping at the bit to see the first tender violet leaves poking through the soil in garden or woods, the first wide blades of plantain peaking out absolutely everywhere you look. In my neck of the woods, violet will not be flowering until at least late April, at which time I will begin to prepare my favorite herbal salves. Herbal infused oils, usually olive, grape seed, or sweet almond, are indispensible in the creation of many salves and oils specific to the healing power of vulnerary, or wound-healing, herbs that you use.

Plantain (Plantago major)

Plantain (Plantago major) is one of my favorite vulnerary herbs. Its gentle astringency makes it wonderful for blisters, insect bites, rashes and hemorrhoids. You can pick a leaf of this plant while hiking and put it in your shoe to help with blisters. I find it also to be an absolutely ideal diaper rash treatment and include it in all the baby balms I make to use on my toddler or sell. It’s readily available for wild crafting and a wonderful addition to any infused oil or salve.

Violet leaf (Viola odorata) is highly demulcent, which means that it contains significant amounts of mucilage that help soothe the skin, reducing inflammation, redness, and cooling irritated tissue. Violet is also antiseptic, and this combined with its soothing relief, makes it a wonderful infused oil to have on hand. Susun Weed (Healing Wise, Ash Tree Publishing, 1989) writes about ‘Aunt Violet’ as a wonderful remedy for breast inflammation, mastitis, cancer and cysts, and a water infusion made of fresh or dried violet leaves can soothe inflamed throats during a cold or flu.  Violet’s mild taste makes it palatable to children, and indeed, violet leaves and flowers are wonderful when freshly picked and added to a spring salad.  A salve made purely of the oils of these two plants combined with some natural beeswax is all I need to combat diaper rash in my household, and there is lots left over for myriad other uses.  

Violet leaf (Viola odorata)

When it seems that the world is lush with violets and plantain, it’s time to go wild crafting. It’s best to find a spot, perhaps by a wooded stream, where the leaves are wide and healthy looking, clearly well nourished and relatively free of dirt. Plantain and violet are often found growing near each other, and while you can pick plantain all summer long, I find that I prefer taking advantage of that early spring growth, so full of energy and healing potential.

Using garden scissors, snip the violet leaves where the stem meets the leaf and take the flower tops when you can, being careful not to overharvest the plant in one area. Rather, take a long walk and snip herbs here and there so you never deplete the supply in one place. Thank the plant for providing its bounty to us and take pleasure in the environment in which you discover this plentiful harvest.

Violet and Plantain Infused Oil: 

Step 1: Gather approximately 2 cups violet leaves and flowers and plantain leaves (either the narrow or wide leafed varieties).

Step 2: Try to clean off the leaves as much as possible without washing them. If they must be washed, do so, but be sure that the leaves are thoroughly wilted and absent of all moisture before adding the oil. Putting the oven on the lowest possible heat, arrange the herbs on a tray, preferably with the oven door open, and allow the leaves to wilt until you are sure no moisture remains. You are not diminishing the healing power of the herbs but rather, just removing more of the water content.

Step 3: Put the wilted leaves into a clean, very dry glass mason jar, or similar container, and fill to the top if possible. Then add the oil of choice (olive, grape seed, sweet almond, sunflower and safflower all work well) until you have filled the jar. Stir with a long spoon or chopstick until all bubbles have risen to the surface. Add a bit of Rosemary Oil Extract to prevent oil rancidity and further protect the oils. Just remember that water causes mold, so the drier your herbs and containers are, the more protected your oil is. Place some wax paper over the top of the container and then cap with a canning lid. Be aware that the oils may ‘weep’ while it steeps, so you may want to put a cup saucer under the jar.

Step 4: Place jar in a cool, dark place. Occasionally turn the jar upside down and then right side up to move the oil through the herbs and to try to keep all parts of the herbs covered with oil. Feel free to open it up and check on the herbs. If you see leaves poking through where there is some mold growth, remove the leaves and discard. If mold grows throughout the oil, you’ll have to toss the whole batch, as there is no saving the oil, even if it is heated. Steep 2-6 weeks.

Step 5: After 2-6 weeks, strain out the herbs using a cheesecloth and pour the infused oil into a clean, dry jar for storage. A dark glass container is best. You can keep this in the refrigerator for better storage or just store in a cool, dark place.

Violet and Plantain Herbal Salve: 

• 1 cup infused oil
• 1 ounce natural beeswax or beeswax beads, grated
• 1 teaspoon vitamin E (to preserve the salve and prevent rancidity)
• 1 teaspoon rosemary oil extract, optional (to further antioxidant protection)
• 20 drops tea tree oil (to add antifungal and antiseptic strength)
• 10 drops lavender essential oil (to offer topical pain relief)

In a double boiler or a saucepan on lowest possible heat, melt the beeswax into the oil. Add the additional vitamin E and rosemary oil extract, if using, and gently stir the oil with a wooden or stainless steel spoon. Remove from heat and add the essential oils. Pour immediately into a cleaned, very dry glass or aluminum container. You can also put this salve in lip balm pots to create a healing travel balm. If looking for a hard salve, test the consistency by putting a spoonful of the melted oils & beeswax into the freezer. If it is not hard enough, add a bit more beeswax until you reach the desired consistency.

Enjoy!

Passover  begins April 9th and I won’t be home this year to celebrate my favorite Jewish festival. Fortunately, my friend Karen was willing to share her delicious recipe for charoset, a wonderful fruit, nut and wine mix eaten during Passover. Charoset is meant to remind its eaters of the mortar the Jewish slaves used to bond bricks in Ancient Egypt. It is served on matzah and it’s a great Jewish dish. Here are two recipes from my friend Karen, who makes charoset every year for our Seder back home.  

Photo by Imagine24/Courtesy Flickr
http://www.flickr.com/photos/imagine24/

Ashkenazi Charoset with Brown Sugar
Serves 8 

 This is a standard Ashkenazi (Eastern European Jews) recipe, with a little brown sugar added for depth. 

• 3 medium Gala or Fuji apples, peeled, cored, and finely diced
• 3/4 (or more to taste) cups walnut halves, lightly toasted, cooled, and coarsely chopped
• 1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon packed brown sugar

1. In large bowl, stir together all ingredients.

2. Store, covered, at room temperature until ready to serve.

Sephardim Charoset with Fragrant Spices
Serves 8 

The Sephardim (Mediterranean Jews) use dates and other dried fruit and then purée the mixture.

• 20 pitted dates, preferably Medjool
• 3 bananas
• 1/2 cup golden raisins
• 1/4 cup sweet red wine such as Manischewitz Extra Heavy Malaga
• 3 tablespoons date syrup (silan) or honey
• 1/2 cup walnut halves, toasted
• 1/2 cup unsalted shelled pistachio nuts (not dyed red), toasted
• 1/2 cup whole almonds, toasted
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves

1. In food processor, purée dates until smooth.

2. Add bananas, raisins, wine, and date syrup and process to combine.

3. Add walnuts, pistachios, almonds, cinnamon, allspice, ginger, nutmeg, and cloves and process until smooth.

4. Store, covered, at room temperature until ready to serve.

You can check out the Lemon Verbena Lady at http://lemonverbenalady.blogspot.com.

I enjoy my life every day because it is full of herbs and herbal thoughts.  Twenty-two years ago I married my Herbal Husband whose birthplace is Lima, Peru, and in 2006 we traveled there for a visit.

Peru is a magical place, but it struggles to survive on a daily basis.  One bright spot on our last visit was to the Agricultural School where our friends' two sons attended classes. It has a market each week where they sell produce and herbs that are grown by the students. 

Coming from a nontropical area of the United States, I am always jealous of how enormous some herbs can grow in tropical zones. In Peru, this particular rosemary was as big as a small car!  The students used it for propagation and would make a lot of beautiful rosemaries with it!

We then went to the foothills of the Andes Mountains and Chaclacayo.  A much smaller city than Lima and there we went to the central market and found the salsa man. 

He sells his homemade sauces and heads of garlic to the locals.  Yes, there are supermarkets, but the old traditions of the marketplace are still important.  The market is where the action is.  I loved his location because he was bathed in natural light unlike the other stands that had one small lightbulb to light their areas.  He obviously had the spot of honor in the market.  He makes red sauce, green sauce, orange sauce and the famous yellow aji of Peru made into a delicious salsa.  His salsas were in demand as you can see he was doing a brisk business.

Here is a salsa recipe that is typically Peruvian:

Salsa Peruana Aji de Miguel
(Miguel's Peruvian Aji Sauce)

Serves 3/4 cup
Heat scale:  Hot

• 1/2 cup olive oil
• 4 or more fresh aji chiles, seeds and stems removed, minced, or substitute yellow wax hot chiles or jalapenos
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh lime juice

1. Heat the oil in a small skillet, and when it's hot, add the chiles and the garlic, lower the heat, and stir constantly to avoid burning the garlic. 

2. Add the remaining ingredients and stir. 

3. Simmer for ten minutes and then serve over potato or beans.

Recipe courtesy of Dave DeWitt, Mary Jane Wilan, and Melissa T. Stock, Hot & Spicy Latin Dishes: The Best Fiery Food from Las Americas (Prima Lifestyles, 1994).

Hope you enjoy it!  Please let me know if you do!

Q: What are the recipes for “Soothing Glosses and Lip Balms?”
via e-mail, from Kathy

A: Great question. As winter is the driest season, your lips are not alone in the quest for nourishment.

Here are a couple of my favorite recipes taken from Janice Cox’s January 2009 article, Body and Soul: Soothing Glosses and Balms.

From Body and Soul: Soothing Glosses and Balms.

Aloe Vera Lip Gloss
Makes ½ ounce 

This light lip gloss will protect, shine and moisturize your lips. Aloe vera gel’s high moisture content is very soothing. If you have an aloe plant, simply split one of the leaves lengthwise and squeeze out some of the clear gel.    

• 1 teaspoon fresh aloe vera gel

• ½ teaspoon coconut oil
• ⅛ teaspoon vitamin E oil

1. Mix together aloe and oils; stir well.

2. Pour into a small, clean container.

Red Cover Lip Gel
Makes 1.2 ounce

Here’s an old folk remedy for dry, chapped lips. You can find red clover blossoms at your natural food store, or possibly in your own garden. Its flowers yield a sweet, honey-like substance that has anti-inflammatory and skin-soothing properties.

• ½ tablespoon dried red clover flowers OR 1 tablespoon fresh flowers

• ¼ cup water

• ¼ teaspoon clover honey
• ⅛ teaspoon vitamin E oil

• ⅛ teaspoon cornstarch

1. In a small pan, bring clover, water and honey to a boil. Boil for 2 minutes.

2. Remove from heat, then strain liquid. Return liquid to pan and stir in oil and cornstarch, mixing well.

3. Heat mixture until it forms a clear gel (about 1 to 2 minutes).

4. Cool gel completely, stirring occasionally. Spoon into a clean container.

Click here for more lip gloss blends from Body & Soul: Soothing Lip Glosses & Balms.

When I am homesick there is nothing that takes me back to my Spanish roots than garlic, saffron and parsley. For me, it's as easy as sautéing shrimp in olive oil with lots of minced garlic and parsley. We have a spicy recipe for a very similar Spanish dish, Gambas Pil Pil, or Spicy Sizzling Prawns, in our current issue, along with six others.

Having grown up in Spain a lot of people ask me about my cooking skills. The truth is that my mother, who is American, almost always fixed American-style meals like roasted chicken with mashed potatoes or meatloaf, so my Spanish cooking is fairly limited.

But Spanish home-cooked meals are not very hard to make, the flavors come mostly from the herbs and spices, not from the techniques.

Saffron is one of my favorite spices, probably because it is so intrinsically Spanish, and I try to always have it on hand, even though it is expensive - each strand is picked by hand. The yellow rice from Paella, the famous Spanish rice dish, is flavored and colored with saffron.

Photo by mjlaflaca/Courtesy flickr
http://www.flickr.com/photos/mjlaflaca/

There are many other ways to use the spice, such as in Saffron Chicken, which probably has thousands of versions. Mine may be the simplest:

I place a couple of strands in a pan with olive oil and minced garlic, and then pan fry chicken breasts over it. The chicken turns a golden color that reminds me of the sunsets by the Mediterranean. Served over white rice with chopped parsley I feel I am sitting at my friend’s mom’s table.

The scents and flavors of food have a way to bring so many memories out of the depths of my brain. What are some of the flavors that take you to another place and time?

Tip 8

I hope everyone had a happy Thanksgiving! I had both Thanksgiving lunch and Thanksgiving dinner with my family, so there was a lot of delicious food to enjoy.

Now that Thanksgiving is over and the Macy Day Parade blimps have deflated, I’ve realized Christmas is less than a month away. Are you ready? Because I’m not! Here are my eight ways to create an herb-inspired Christmas.

8. Get in the kitchen and start baking delicious treats for your friends and family. It’s easier than finding everyone you know and love individual gifts. I’m most excited to try creating these Christmas Cookie Trees. Bake one of the six cookie recipes as the perfect centerpiece for any Christmas party.

7. I have been in love with paper ever since I was little and put in charge of wrapping Christmas gifts. Since then I’ve gotten tired of the same wrapping plus store-bought bow combination and have tried more creative decoration methods. As you start getting gifts, try getting creative with some of these fun wrappings.

Tip 2

6. Create something handmade for all of your family, friends and coworkers. It’s a gift that is both from the heart and easy on your wallet. I recommend making soap for everyone you love. Try these nine different soap recipes, and if they don’t suit you, play around with the herbs you have around the house to create your own scent. 

5. Tweak that Christmas menu with these eight delicious Italian-inspired recipes. I highly recommend Nina Mirabile’s Mint & Applecello Cake.

4. Decorate a gingerbread house using herbs from your indoor garden.

3. Make a donation to your favorite charity. The Herb Companion recommends these six charities that support the prosperity of herbs.

Tip 1

2. Reduce your carbon footprint with carbon neutral shopping at www.EarthMoment.com. This website allows you to buy products online from almost 1,000 retailers like Target and Wal-mart (click here for the complete list) while staying friendly to the environment.

1. A fairy cottage, luxurious jewelry and a decorative vase are only some of the products The Herb Companion picked for its 2008 holiday gift guide. Click here to learn more about our favorite gifts of the season! 

I love experimenting with fruit sorbets – so when I stumbled across some research regarding the expansive health benefits of tart cherries – it wasn’t long before I discovered and requested a product called CherryPharm Cherry Juice – an all-natural 100% Juice (with tart cherries, never made from concentrate).

In about a week, I received 8, 8 oz. bottles and was excited to try it out.  The flavor was immediately rich and overpowering – like drinking a cherry pie – at first, sour.

Cherries contain anthyocyanins, the reddish pigments in berries that are high in antioxidants, which are best consumed in an unadulterated form (not from concentrate or in supplements).  Recent studies suggest that consistent exposure to anthocyanins may reduce levels of cancer, aging, neurological diseases, inflammation, diabetes and bacterial infections.

CherryPharm’s Web site also boasts the benefits of “precovery” providing a full list of potential benefits of a daily serving of tart cherry juice, such as lessening pain and speeding recovery after exercise and improving sleep quality.  Read why Tart Cherries.

The downside?  CherryPharm isn’t cheap – 8, 8 oz. bottles sell for $19.99 while 24, 8 oz. bottles go for $49.99.  But while, financially, CherryPharm may seem too rich for your blood, nutritiously, it ultimately isn’t.

And, as an Herb Companion reader, you are entitled to a 10 percent off coupon!  Just enter the code CPHC at checkout to collect your savings – and start getting healthy.

CherryPharm’s rich flavor is intense, and if you cannot enjoy it straight from the bottle, here are some great recipes to benefit from its library of nutrients – with a twist:

Recipes:

Taylor’s Super-Simple Spiked Cherry Sorbet

· 1 pkg. frozen cherries
· 2-3 8 oz. bottles of CherryPharm cherry juice
· 1/4 cup rum
· A bit of lime juice to taste

Blend on high, or mix in a blending food processor until texture is smooth.  Garnish with a cherry and/or whipped cream.

Collin’s Cherry Cocktail

· 1 ½ oz. CherryPharm cherry juice
· 1 ½ oz. Vodka
· ½ Lemon or lemon juice
· Club soda (as much or as little as you like)

Mix and pour into a tall Collin’s glass half-filled with crushed ice and fill in with club soda.  Garnish with a lemon slice and a cherry. 

Belizan Cherry Punch

· Orange Juice
· Apple Juice
· 2, 8 oz. bottles of CherryPharm
· White Rum to taste

Fill ¼ punch bowl with orange juice.  Fill another ¼ with apple juice.  Mix in CherryPharm and add rum to taste.

Click here to order.  

Now that Halloween is over it’s time to start thinking about what to do with those pumpkins you never got around to carving (Come on…you knew you’d never get around to doing it this year). I had big plans for mine. Last year I carved my pumpkin into a Kansas University Jayhawk. This year, it is still sitting on my countertop.

Here are some pumpkin recipes from The Herb Companion website I am definitely going to try cooking sometime this week:

• Pumpkin Soup
• Pumpkin Ravioli
• Spiced Pumpkin Seeds
• Creamy Pumpkin Nog

If you actually got around to carving your pumpkin this year, here are few other things you can do with your leftover jack-o-lantern:

• Use what's left as compost.
• Bury it in your herb garden.
• Save and store its seeds to plant pumpkins next year.
• Roast its seeds.
• Redecorate it for Thanksgiving.
• Wear it as a hat (okay...maybe not the last tip).

Clockwise (from top right): Caleb, Americana; Hank, Giddyup; Jessica, Century Gothic; Me (editorial assistant), Curlz MT; Jean, Book Antiqua; Kim, Pussycat; Ilene, Trajan Pro; Jenn, Informal Roman; Allison (associate editor), French Script.

 

What are you going to do with your leftover pumpkins this month? And what did everyone dress up as for Halloween this year? Your Herb Companion editors dressed up as their favorite fonts in what we like to call Editorial Humor, 2008. Comment away!