Backyard Patch Herbal Blog

Bergamot / Bee Balm - Herb of the Week

2012-03-09T08:00:00.000-06:00

A truly American herb, also known as Oswego tea or bee balm, bergamot (Monarda Didyma) is this week's Herb of the Week

Grown and used by Native Americans as a popular tea for both its taste and medicinal properties, Bergamot originally grew in parts of Western New York but now the plant is cultivated in Europe after seeds were sent over in the 1700s by John Bartam. In Europe and England the common name is Golden Melissa or Indian nettle. Although these perennials are used to adorn gardens, because hummingbirds, butterflies and bees are attracted to the fragrance and nectar, the leaves are popularly dried to prepare bergamot tea. In fact, Native American bergamot tea drinkers shared this delectable tea with colonial settlers, who then used it as a substitute when imported tea became scarce after the Boston tea party.

It is known by so many names that it is best to search for it by scientific name Monarda Didyma or just Monarda, but when asking for the plant remember if they do not know Bergamot, ask for Bee Balm the most common name used.

To Grow

Bergamot is identified by its sturdy, square stems shooting to a height of four feet with simple leaves. The leaves are crowned with glorious pink, purple, white or bright red colored flowers. The flowers have petals shaped as spikes, which is what makes them uniquely beautiful. Known as herbaceous perennial, Bergamot has a non-woody stem and will survive the winter, even thought its growth above the ground dies.

The Bergamot plant is indigenous to eastern North America. It grows in early to late summer and attains a height of 2-4 feet. This plant requires good sunshine and grows well under a full sun. It requires moist and well-drained soil for growth. The leaves and even flowers of the Bergamot are used to make tea. This plant belongs to the mint family and its blooms and leaves have a minty fragrance. The plant grows and spreads fast, so it requires lots of space to grow.

For proper Bergamot planting, place in an area where there is partial to full sunshine and good air circulation. The Bergamot should be planted in spring or fall and space of at least 1 to 2 feet should be maintained between each plant, because it spreads very fast. A 12 to 15 inch deep hole should be dug for planting. Mix some compost with the soil removed, then place the plant in the hole, cover lightly with soil and water enough to moisten the soil. Do not over water. Use the 10-10-10 garden fertilizers in small amounts to nourish the plant, if needed.

It is important to provide the Bergamot with plenty of space to grow and spread. It can self-seed and spread by underground stems, like any good Mint. Being from the mint family it is invasive and will spread to occupy every little space nearby. Many people plant it in the landscape in areas where other plants do not grow well so it will fill in a sparse landscape. It is therefore important that the plants be divided every few years, in the spring, in order to prevent them from forming an entangled mess. Apply a layer of compost each spring along with a 2-inch layer of mulch to retain moisture. In the fall, prune the plant down to an inch or two above the ground. While growing Bee Balm, remember that it needs to be protected from powdery mildew. In case it succumbs to powdery mildew, then trim the plant down to the ground surface.

Deadheading can also be done to cause the plant to re-bloom. Deadheading means removing the spent flowers so as to promote fresh flowering. Bergamot starts flowering from July and continues until late fall. In this period, pruning and trimming is very important to facilitate healthy flowering. Clean off the dead flowers and dried leaves regularly. Once the growth of the plant starts to slow down, cut the plants back to ground almost to 6 inches.

Bergamot can be grown in ordinary garden soil or clay soils. But it has been observed that they thrive better in dry alkaline soil. Sunlight is a must to facilitate healthy growth of the plant. Using mulch is recommended as it helps in retaining moisture in the soil thereby preventing soil and reduces the need for watering.

If you want to grow Bergamot in a container, you can prepare a well-drained soil mixture for them to grow in. A mixture of perlite, peat moss, dry compost, vermiculite and some manure for nutrition will be perfect. Select a place in your garden for the container where there is full sun or partial shade.

Bergamot is very susceptible to powdery mildew, especially the original purple varieties which I believe are the wild versions (M. fistulosa) closest to the Oswego Tea of the Native Americans. It does have geranoil which helps prevent tooth decay. But with 30 different Bergamot cultivars available now, you can find those that are resistant to powdery mildew. ‘Marshall’s Delight’ which is deep pink, and ‘Gardenview Scarlet’ are disease resistant. If you have a dry, warm climate choose ‘Adam’ which is white or ‘Blue Stocking’ which is violet. If you, like me, enjoy a lemon flavor, look for Monarda citrodora, lemon bergamot. If you like something out of the ordinary try Monarda punctata sometimes called spotted bee balm or horsebalm. It is high in antiseptic compounds and has whorls of cream-colored flowers spotted with purple.

To Use

Apart from their aesthetic value, the Bergamot leaves and flowers are used to make tea. The fragrant oil of the Bergamot is used to treat skin eruptions, rashes and infections. It can also be used for relief from fever, nausea, headaches and sore throat. Also, the pulverized leaves of the plant are used to treat bee stings. That is where the common name Bee balm comes from. Tea can be made from fresh as well as dried leaves. Bergamot tea has even been used to preserve meats and as perfume.

The leaves of bergamot have been used to brew tea for the past 1000 years. the essential oil is use to flavor Earl Grey tea, so when you drink a bergamot tea you will recognize the flavor as being a kin. Oswego tea, as the natural brew is known, aids in calming down jittery nerves. Herbs like valerian and chamomile are also added to this tea to increase the relaxation effect. Oswego tea is believed to be an appetizing agent that aids in curing digestion disorders. It can also palliate cramps during menstruation and reduce nausea. Bergamot tea is also great for combating fevers and chills and also increasing urine output. Since this herbal tea contains the aromatic antiseptic thymol (the oil in thyme that kills germs), it is commonly used by dentists and modern medical practitioners.Therapeutic baths also use bergamot leaves as it is an aromatic herbaceous plant. Just pluck a handful of leaves and tie them in a cloth. Place it in your hot water bath and enjoy the scented water! At times, breathing in the aromatic steam of bergamot leaves aids in relieving throat afflictions like cough and sore throat. Ointments made of bergamot are also used for healing minor insect stings, cold sores and acne.

In cooking, bergamot is used as a pot herb for seasoning and flavoring food items. it is especially good with sweet dishes like fruits and salads, but is also good in sauces and rubs for meats and poultry. The flowers are edible and used for garnishing yummy vegetable salads!Recipes

Bergamot Tea

Preparing bergamot tea is quite simple. Just take a cup of boiling water and pour it onto the bergamot herb. The tea can be prepared from the fresh form, dried form or even the seeds of the herb. Depending on the form used, the recipe will vary slightly. If you are using the fresh plant material, one needs to add ¼ cup of the fresh material to a cup of boiling water and allow it to stand for 5 minutes before straining and drinking it. For all the forms the procedure is the same, with the only difference lying in the quantity of herb form added. If you are using the dried leaves or seeds, add only 2 teaspoons of the herb. For leaves steeep 5 minutes for seeds, steep 10 minutes. To enhance the flavor of bergamot tea add honey or fresh lemon juice to the tea.

Cautions: People with menstrual disorders should not drink this tea. Even pregnant women should keep away from this tea. Bergamot tea should not be consumed continuously. always give your body a break from this tea. Have it for 8-10 days, then stop having it for one week, then resume. However, if you are drinking it to treat cold, flu, sinusitis, etc. you can have it three times a day, but not beyond four days. Having it in moderate amounts will help your body.

Bee Balm Fruit Salad

6 Tbls. of sugar (superfine if you have it)

¾ cup water

juice of 2 oranges

4 to 6 bee balm leaves

1 cup black currents (or blackberries)

2 cups strawberries, hulled

2 cups raspberries, hulled

2 to 3 bee balm flowers (to decorate)

scented geranium leaves (to decorate)

Put the sugar, water, orange juice and bee balm leaves in a pan over low heat. Stir occasionally until the sugar is dissolved, then bring to a boil for five minutes to reduce to a syrup.

Discard the bee balm leaves, and then add the black currents and return to a boil. Simmer for 5 minutes. Remove from heat and set aside to cool

Add strawberries and raspberries to a bowl and pour cooled mixture over them and gently toss to coat. Decorate with bee balm flowers and scented geranium leaves.

Pork Fillets with Bergamot Sauce

(serves 2)

2 large pork filets

5 Tbls. butter

2 shallots, finely chopped

2 ½ Tbls. flour

½ cup chicken or pork stock

4 Tbls. dry white wine

3 ½ Tbls. chopped bergamot leaves

salt & pepper to taste

1 Tbls. double cream

Preheat over to 400 degrees. Wash the pork filets. Pat dry and season with salt and pepper and smear with half the butter. Roast in a shallow greased baking pan for 25 minutes. Allow to rest 5 minutes before slicing. Arrange slices on a warmed serving dish. Prepare the sauce while the fillets are in the oven. Sweat the shallots in half the butter until soft. Stir in the flour and cook for about 1 minutes stirring all the time. Whisk in the stock. Simmer until it thickens, stirring occasionally. Then slowly add the wine and 3 Tbls. of chopped bergamot. Simmer for several minutes then season to taste. Remove from heat and stir in cream, pour over pork slices and garnish with remaining chopped bergamot. Great served with mashed potatoes and broccoli.

International Women's Day with Herbs

2012-03-08T08:11:00.000-06:00

Today is International Woman’s Day 2012. The celebration of this day began back in 1911 when it was called International Working Women’s Day. Originally a Socialist political event in 100 years it has changed into a celebration of respect and appreciation with recognition of women's economic, political and social achievements. The International Women’s Day website chooses a theme every year and this year’s theme is Connecting Girls, Inspiring Futures. March is also Women’s History Month, so the two concepts mesh nicely together giving one the opportunity to celebrate women in many different ways.

This year it was suggested that if every International Women’s Day celebration included girls in some way, then thousands of minds would be inspired globally. Since cooking is often considered a very feminine task, herbs can blend quite nicely into celebration of Women. Especially if you look at the herbs and spices that are popular in your family historically and how they were used by your ancestors in different parts of the world.

This idea of herbs and International Women’s Day came to me about a year ago and during the year I gathered up a few ideas for ways to use herbs in celebration of International Women’s Day. I put all of these ideas into an article that is in the current issue of The Essential Herbal Magazine. I will share one aspect of that article with you here.

Remember if you want to read more on this subject and other wonderful articles on using and growing herbs, you really should get yourself a subscription.

Activity for Women’s History and International Women’s Day

In this day and age where we forget that some of the items we take for granted had to come from somewhere else to be part of our life, I think is wonderful for kids of any age is to locate the origin of herbs. Every herb is native to somewhere on Earth. However, the native habitat is not necessarily the country known for using the herb in its cuisine or where commercial quantities for worldwide distribution are grown today. For example, basil is native to India although best known for use in Italian cuisine. Today’s major commercial supplies of basil are grown not in India or Italy but in Egypt’s Nile River Valley.

One can choose a region or a cuisine or even a list of favorite plants and have some fun looking up the historical data. I know that many commercial grower websites like McCormick, Spice Islands, and C.F. Sauer and the Herb Society of America can explain where herbs are coming from now as well as where they came from originally.

So why don’t you find someone younger than you and start an herbal adventure into history and in the process access some family stories about herbs used by women in your family that you can share with another generation.

How Tuesday - Making Marinaded Shrimp Salad

2012-03-07T07:14:00.000-06:00

Marinated Shrimp Salad

This is a simple tasty recipe that is perfect when you want a light seafood meal. The prep time is only about 15 minutes (and you can eat right away, but a chill in the fridge makes it better.) I seasoned it with Backyard Patch Seafood Seasoning which gives the dish a bright herbal flavor. I made the herbal vinegar myself, using lemon basil, lemon thyme and lemon verbena. It has a great citrusy flavor that is perfect on seafood and fish.

This is what you will need:

1 pound medium, uncooked shrimp, peeled and deveined

3/4 cup lemon herbal vinegar

1/2 cup lemon juice

1/2 cup olive oil

1/4 cup honey

2 -3 Tbls. Backyard Patch Seafood Seasoning, to taste

2 medium onions, diced

steamer basket and cooking pan

bowl and whisk

Place shrimp in steamer basket. Place basket over 1 inch water in saucepan and bring to boil. Cover and steam 3 to 5 minutes or until shrimp turns pink.

In a large enough bowl to hold shrimp add herbal vinegar to bowl and lemon juice. I always use fresh squeezed for seafood dishes.

Then add olive oil and honey.

Whisk until honey melts and everything is well blended.

Add the herbal seasonings.

Dice the onions.

Cool the cooked shrimp. I used frozen shrimp, so once it was cooked I did have to peel them and remove the tails. So I cooled it in an ice water bath which made the shells easier to remove.

Stir in the onion and shrimp into the herbal dressing. Cover and refrigerate 4 hours or overnight.

Serve with a slotted spoon. Serves 4 to 6, depending on if you use it as a main dish or a side salad.

Herbs in Medical history - Willow bark & Aspirin

2012-03-06T08:44:00.000-06:00

On March 6^th 1899, aspirin was patented by Felix Hoffman of the German company, Bayer. The word was coined from a- for acetylsalicylic and -spirin for Spirea, the original genus name of the herb meadowsweet where the main compound was extracted.

Here is a general history of how aspirin came to be. Some of this history was obtained from Aspirin: The Remarkable Story of a Wonder Drug.

Aspirin or acetylsalicylic acid, is a derivative of salicylic acid that is a mild, nonnarcotic analgesic useful in the relief of headache and muscle and joint aches. The drug works by inhibiting the production of prostaglandins, body chemicals that are necessary for blood clotting and which also sensitize nerve endings to pain.

The father of modern medicine was Hippocrates, who lived sometime between 460 B.C and 377 B.C. Hippocrates left historical records of pain relief treatments, including the use of powder made from the bark and leaves of the willow tree to help heal headaches, pains and fevers. Willow bark has been used as a treatment for pain and fever in China since 500 BC. In Europe, it was primarily used for altogether different purposes, such as stopping vomiting, removing warts, and suppressing sexual desire. However, in 1828, European chemists made a discovery that would bring together some of these different uses. They extracted the substance salicin from white willow, which was soon purified to salicylic acid. Salicylic acid is an effective treatment for pain and fever, but it is also sufficiently irritating to do a good job of burning off warts.

In 1828, Johann Buchner, professor of pharmacy at the University of Munich, isolated a tiny amount of bitter tasting yellow, needle-like crystals, which he called salicin. Two Italians, Brugnatelli and Fontana, had in fact already obtained salicin in 1826, but in a highly impure form. By 1829, [French chemist] Henri Leroux had improved the extraction procedure to obtain about 30g from 1.5kg of bark. In 1838, Raffaele Piria [an Italian chemist] then working at the Sorbonne in Paris, split salicin into a sugar and an aromatic component (salicylaldehyde) and converted the latter, by hydrolysis and oxidation, to an acid of crystallized colorless needles, which he named salicylic acid.

The problem was that salicylic acid was tough on stomachs and a means of 'buffering' the compound was searched for. The first person to do so was a French chemist named Charles Frederic Gerhardt. In 1853, Gerhardt neutralized salicylic acid by buffering it with sodium (sodium salicylate) and acetyl chloride, creating acetylsalicylic acid. Gerhardt's product worked but he had no desire to market it and abandoned his discovery. Chemists later modified salicylic acid (this time from the herb meadowsweet) to create acetylsalicylic acid, or aspirin.

As interest in natural medicine has grown, many people have begun to turn back to white willow as an alternative to aspirin. One double-blind, placebo-controlled trial found it effective for back pain, and another found it helpful for osteoarthritis. It is also used for such conditions as bursitis, dysmenorrhea, tension headaches, migraine headaches, rheumatoid arthritis, and tendonitis. However, two recent studies failed to find it effective for rheumatoid arthritis or osteoarthritis.

Aspirin and related anti-inflammatory drugs are notorious for irritating or damaging the stomach. However, when taken in typical doses, willow does not appear to produce this side effect to the same extent. This may be partly due to the fact that most of the salicylic acid provided by white willow comes from salicin and other chemicals that are only converted to salicylic acid after absorption into the body. Other evidence suggests that standard doses of willow bark are the equivalent of one baby aspirin daily rather than a full dose.

This latter finding raises an interesting question: If willow provides only a small amount of salicylic acid, how can it work? The most likely answer seems to be that other constituents besides salicin play a role. Another possibility may be that the studies finding benefit were flawed, and that it actually does not work.

Since herbs taken as medicine in traditional infusion and tincture forms vary in potency and effectiveness due to the way they are made and the body chemistry of the recipient, my feeling is not enough research has been done to eliminate willow bark, so perhaps one can try it (with a doctor’s permission of course since it is a blood thinner) to see if it is effective for you.

Drink your herbs - herbal tisanes and teas

2012-03-04T15:01:00.000-06:00

Many years ago I stopped using in general conversation the real name for an herbal tea, a tisane. Recently I was watching Masterpiece Mystery on PBS and they were showing a Hercule Poirot episode where he was constantly drinking healing tisanes. It reminded me that when I was a teen reading Agatha Christie for the first time, I had no idea what that was, now I drink them every day, just like the great detective.

If regular tea is not your thing and you find coffee to be too strong and soda before lunch out of the question, then perhaps it is time to consider a tisane, otherwise known as herbal tea. We’re talking herbs, fruit, flowers, roots, grains and just about any other plant material you can get your hands on. Steep it in hot water and you’ll have a low-calorie, flavorful and healthful beverage.

Tisane drinkers fall into two categories: those who drink them for flavor and those who drink them for health benefits.

Half my customers don’t care what it does for you as long as it tastes good. The other half don’t care what it tastes like as long it’s beneficial. I realized that although I blend my herbal teas for taste first, because I think medicine should go down well, it was still the medicinal properties of those teas that some people cared most for. Recently I started rewriting my tea descriptions to include these medicinal pieces of information so tisane drinkers could make the best choices. If you want to see the rewritten descriptions, check out our Herbal Tea Listings on Esty.

While I do not dispense medical advice, many customers are seeking specific herbs that have health-benefiting qualities, so I try to craft herbal teas that work in combination with certain medicinal properties. It is important, however, that customers use the same discretion with herbs as they would with products in a drugstore. There are a world of plants to be explored in terms of flavor and benefits.

When brewing a tisane you need to realize that unlike black tea a brewing time of 2 minutes is rarely long enough. If you use a root, like Echinacea you may need to steep as long as 15 minutes to extract the medicinal properties and flavors. I general recommend 5 to 7 minutes except when I have included certain long steep herbs. Different palates also demand different strengths so when trying a new herb, sample it after just a few minutes of steeping. It can always be diluted if it gets too strong. The standard formula is one teaspoon of herbs for each eight ounces of water.

Some herbal remedies made as a tisane can bring almost instant relief, when they are taken to ease a headache for example, others take time to strengthen and stimulate the body systems which in turn promote healing. So when hoping to effect rheumatism, patience will be required.

Tacoma Washington’s Mad Hat Tea Co has an herbal tea called “Pounding Headache” that was designed by co-owner Maureen McHugh. Made from white willow, lavender, rosehips, blue violet, lemon peel and chrysanthemum it is a good relaxer and has the essential components to work on headaches. Willow bark is the original ingredient used in making aspirin.

Herbal Infusions of a single herb are not nearly as flavorful or as healthful as a blend. I make a popular blend called Dreamtime that I originally formulated as an alternative to Sleepy time from Celestial Seasonings which I found to be too strong in flavor to help me relax. “Dreamtime” tea blend helps to promote sleep, with a mixture of chamomile, catnip, lavender and when I have some, skullcap. Many sleep blends contain mint which is a great herb for relaxation and settling the mind, but I dislike mint so this blend does not use it. Unable to avoid making a mint relaxation blend to promote restful sleep I did make a minty flavored tisane called “Rest Easy.” Using lemon balm, chamomile, catnip, spearmint and lemon grass the blend is slightly mint-flavored and but sweet and citrusy.

Another item to consider when brewing herb tea is not only what will enhance the flavor, but also what will improve the look or aroma of the tea. Natural Herb tisanes are general light in color. Sometimes colorless, so you need to add hints of color and touches of extra flavor with additional ingredients. I use hibiscus to add a rich red color and cinnamon it lend a natural brownness. When I want something sweeter fennel seed, anise seed or licorice root will work. Strongly flavored medicinal herbs like valerian can be covered by adding other strongly flavored herbs like peppermint or lemon verbena.

The following is a varied list of herbs that are safe to drink on a daily basis (the only exception being the caffeine in yerba mate which should be treated similar to coffee and tea). Pregnant women should consult their doctors before using any new herb. Many herbs are not advisable for those pregnant or breast feeding.

ROOIBOS (we give more details on this tea herb in the Herb of the Week Rooibos post)

This is the herbal drink for people who don’t like tea. It’s not bitter, grassy or even green. In fact, its nickname is red tea. The bushy shrub grows only in South Africa where it has long been a staple.

Some describe the flavor as citrus; others liken the taste to a grain like wild rice. Whatever people taste, the slightly sweet flavor is unique. It brews into a deep honey-colored liquid.

There are many health claims surrounding rooibos, but one thing is certain: it has high levels of antioxidants.

YERBA MATE

One might not think of holly when reaching for an herbal tea but that’s what yerba mate is. A South American holly to be exact. A popular drink in Argentina and other countries south of the equator the herbal infusion is traditionally drunk through a metal straw from a gourd.

The herb is sold dried in green and roasted forms. The green version has a grassy flavor, reminiscent of bamboo. The roasted replaces that grassy flavor with smoky and grain notes.
Because yerba mate has caffeine and other xanthines, However, the profile of those stimulants is different from that of coffee and tea and some studies have suggested it affects the body in a different way. It’s high in antioxidants and can give a morning lift.

Maureen McHugh, who believes in the curative properties of yerba mate and rooibos that she blended them together in a tea she calls “Remedy for death.” I love that Idea and may be making a similar version myself.

MINT

I grow a black stem peppermint because the scent and flavor or both sweet and cooling and stronger and more singular than other mint varieties. I drink it for the soothing qualities it has on my throat when I have to do a lot of speaking and lecturing. The scent will help wake you up and I live using it in my bath as well as tea products. The girl scouts always gravitated to Peppermint when we would use the herb in programs, so I always include it in a tea blend for children.

Since peppermint is a strong mint flavor I will also use Spearmint or Apple mint (which a spearmint cultivar) in my tea blends when a gentler hint of sweetness and mint are desired.
Mints will be both cooling and warming as well as stimulating, but they are also good for relieving digestive problems and soothing fevers. Peppermint is said to be good for migraines and headaches.

LEMON BALM

Lemon Balm is a great choice for growing in the garden as it has a pleasant lemon-scented leaf. It is also good for attracting bees to the garden and the aroma is said to drive away insects. In the Middle Ages it was one of the herbs strewn on the floor. Lemon balm is a known anti-bacterial with anti-oxidant properties. It is a calmative, anti-spasmodic, sedative, and nervine. Its antidepressant qualities are gaining popularity. The tisane can relieve tension, restlessness, nervous sleep disorders, menstruation, digestive and gastrointestinal disorders. It can rejuvenate the central nervous system. And most importantly, lemon balm leaves make a wonderful refreshing and calming summer iced tea. Recent research shows it may benefit "cognitive performance and mood and may therefore be a valuable adjunct in the treatment of Alzheimer's disease."

Good for feverish colds, nervousness and depression including post natal depression, the light flavor of lemon balm makes it good for children and it is a great remedy for childhood infections and chronic bronchitis. The oil of lemon balm has been used on cold sores and a handful of the leaves are even good used in the bath to add relaxation.

As part of a new idea I thought I would share at least one herbal tea recipe a month and then use it as a spring board to discuss the herbs included and how to grow or use them during the rest of the month. So here is an herbal tea (tisane) to try on your own:

Sweet Mint Remedy

This is a great cold remedy with anti-bacterial properties and stomach calming attributes. It is also good fro women issues and cramps and upset form menstruation. With the licorice it is sweet enough that no sugar or honey will be needed.

1 Tbls. plus 1 tsp. peppermint leaf

3 slices Chinese licorice root *

2 tsp. raspberry leaf

1 tsp. lemon grass

1 quart water, boiling

Steep the herbs in the boiling water covered fro 4 minutes. Strain and discard herbs but save licorice root and return it to tea for some extra sweetness. Enjoy the tea hot or chilled. (Makes 4 cups.)

*Licorice note – Chinese licorice is available at Chinese markets and herb shops. Do not substitute American or European licorice, both are strong laxatives and will not give you exactly what you were expecting with this tea.

Fenugreek - Herb of the Week

2012-02-29T08:19:00.000-06:00

In keeping with this week’s theme of saving seed (see yesterday’s post about Diane Ott Whealy and Seed Savers) I chose an herb which is used mostly for the seeds as today’s

herb of the week -- Fenugreek (Trigonella foenum-graecum)

Technically Fenugreek is both an herb (meaning you can use the leaves) and a spice (meaning you can use the seeds.) The plant is native to western Asia and has been widely grown in countries bordering the Mediterranean. It is popular in African, Middle Eastern and East Indian dishes. Maple-flavored syrup can be made from Fenugreek seeds which can and has been used to make maple candy and ice cream.

Fenugreek is a member of the pea family which becomes obvious when you look at its flowers and almost clover-like leaves. The common name means “Greek Hay” which it received because the maple flavor and scent were used to disguise mold smells and tastes in hay and grain. Another of the herbs the ancient Egyptians used in mummification, it was also burned in religious rites among the Romans and Greeks. It was the Benedictine monks that introduced this herb to Western Europe in the 9^th century and practitioners in the Middle ages used it to treat liver and kidney diseases. By the 19^th century it was a common ingredient in patent medicines. You can find it used as an ingredient in artificial maple flavoring. In the United States today it is a little known and under appreciated herb that has actually becoming valuable in treating diabetes, so I thought it would make a great herb of the week.

To Grow

The ideal hardiness zone for this plant is Zone 6, but treating it as an annual it can be grown in zone 5.) With its three-part leaves Fenugreek closely resembles clover. It grows up to 2 feet tall. In midsummer the plant begins producing fragrant off-white flowers that can keep reappearing for several months if the weather remains mild. Fenugreek bolts in hot weather making it a short-lived crop. It is best to treat it as an annual. The seed pods look a lot like green beans, but point up instead of hanging down.

To plant wait until the soil is warm (cold damp soil will rot the seeds), then soak the seeds overnight before planting them. This will speed up the germination allowing them to mature and produce seed before the heat kills them in the hot months of summer. They prefer a moist, well-drained soil, like most herbs. They do need a rich soil, as like all peas they need a lot of nutrients to grow. They will do well with a top dressing early in the season and an all-purpose fertilizer throughout the growing season.

Thin seedlings to 4 inches apart. You will have ripe seeds about 4 months after germination. Harvest the seed pods when ripe, but before they begin to shatter. Remove the seed from the pods and dry them in the sun. There are about 20 yellowish-brown seeds in each pod, which harden when dried. It is a cuboid yellow to amber colored seed. It will grow up to two feet in height so place the plants based on that finished size, recognizing that if the weather gets hot they will also die back. In other words, do not make them a focal point in your garden landscape.

To Use

Because of its ability to disguise the smell of moldy hay it was actually added to cattle fodder as its earliest use, but now it is recognized that both the leaves and the seeds have many medicinal and culinary uses.

The flavor of fenugreek walks on a fine line between a bitter celery-like flavor to the sweetness of maple and can be a challenge to work with as some experimentation is required to get just the right flavor. You can add whole seeds to pickling brine.

The dried leaves – also called kasuri methi (or kasoori methi in North India and Pakistan), after the region of Kasur in Punjab, Pakistan province where it grows abundantl, have a bitter taste and a characteristically strong smell. Fenugreek is frequently used in the production of flavoring for artificial maple syrups. The taste of toasted fenugreek is like cumin. The ground seeds are an essential ingredient in Indian curries, being wonderful also on meats and poultry and used often in chutneys. The sprouted seeds are good as a salad, tossed in a vinaigrette dressing. The roasted seeds are used in Middle Eastern of halva, a rich sweetmeat as well as in curries. Medicinally an infusion of the seeds may be taken for flatulence. This seed can also produce a yellow dye when alum is used as mordant.

Historically it was used to cure just about everything from diabetes to anemia to constipation and stomach issues. And as a poultice it could treat boils, wounds and skin ulcers. More recent scientific study has shown that not all of these old-time remedies were unfounded. The seeds of Fenugreek container 30% mucilage which makes them a good poultice. Fenugreek tea is good for stomach issues and constipation because of the same mucilage.

It is in Ethiopia that Fenugreek is used as a treatment for Diabetes. And studies have shown that Arthritis has a low incidence rate in India where a lot of fenugreek is consumed. Drinking 1 cup of fenugreek tea per day, made from the leaves, is said to relieve the discomfort of arthritis.

Although in early stages of study, several human intervention trials demonstrated that the antidiabetic effects of fenugreek seeds ameliorate most metabolic symptoms associated with type-1 and type-2 diabetes in both humans and relevant animal models by reducing serum glucose and improving glucose tolerance. Fenugreek is currently available commercially in encapsulated forms and is being prescribed as dietary supplements for the control of hypercholesterolemia and diabetes by practitioners of complementary and alternative medicine. Fenugreek contains high dietary fiber, so a few seeds taken with warm water before going to sleep helps avoiding constipation.

Recipes

Bengali 5 Spice

Ingredients

· 2/3 cup cumin seeds

· 1/3 cup fennel seeds

· 1/4 cup black mustard seed

· 3 tablespoons dried oregano

· 2 tablespoons fenugreek seeds

Directions

Combine the cumin seeds, fennel seeds, mustard seeds, oregano, and fenugreek seeks in a non-stick skillet over medium heat; roast the spice mixture until warmed through, about 2 minutes. Spread the spices onto a large platter to cool completely. Store in an airtight container in a cool, dark place.

Butter Chicken

This is a popular East Indian restaurant dish.

Ingredients

· 2 tablespoons vegetable oil

· 2 skinless, boneless chicken breast halves, cubed

· 8 green cardamom pods

· 10 cloves, lightly pounded

· 10 whole black peppercorns

· 1 (1/2 inch) piece cinnamon stick

· 3 serrano peppers

· 2 teaspoons ginger paste

· 2 teaspoons garlic paste

· 1 (15 ounce) can crushed tomatoes

· 1 1/4 cups water

· 1 1/2 teaspoons paprika

· 1 1/2 teaspoons dried fenugreek leaves

· 1/2 teaspoon salt

· 1 tablespoon butter, softened

· 1/2 cup cream

Directions

Heat the oil in a skillet over medium heat; cook and stir the chicken in the hot oil until completely browned, about 5 minutes. Set aside. Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie. Blend the serrano peppers, ginger paste, and garlic paste together in a blender until smooth; add the crushed tomatoes and blend again until integrated. Transfer the mixture to a saucepan; add the water, paprika, and the spice bundle to the saucepan. Bring the mixture to a boil; reduce heat to medium-low and simmer until the volume of the liquid reduces to about half. Add the browned chicken to the liquid and stir. Cover the saucepan and simmer until the chicken is no longer pink in the center, about 15 minutes. Stir the salt and fenugreek seeds into the mixture and continue simmering another 5 minutes. Remove the bundle of spices and discard. Stir the butter and cream into the mixture; simmer until the butter is melted completely, 3 to 4 minutes. Serve hot.

Jamaican Curry Seasoning

Ingredients

· 1/4 cup whole coriander seeds

· 2 tablespoons whole cumin seeds

· 2 tablespoons whole mustard seeds

· 2 tablespoons whole anise seeds

· 1 tablespoon whole fenugreek seeds

· 1 tablespoon whole allspice berries

· 5 tablespoons ground turmeric

Directions

Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet. Toast over medium heat until the color of the spices slightly darkens, and the spices are very fragrant, about 10 minutes. Remove the spices from the skillet, and allow to cool to room temperature. Grind the spices with the turmeric in a spice grinder. Store in an airtight container at room temperature.

Fenugreek Tea

1 ounce Fenugreek Seeds

1 pint water

Steep the seeds in boiling water for 5 to 7 minutes. Add honey and a few fresh peppermint leaves to cover the oder and taste. Use for stomach upset and ulcers, as a laxative and to soothe a sore throat. Some believe it will lower a fever.

Meeting Diane Ott Whealy - Seed Savers Exchange

2012-02-28T18:29:00.000-06:00

On Sunday I was invited to attend a lecture at the Chicago Botanic Garden featuring Diane Ott Whealy co-founder of Seed Savers Exchange. Before the lecture the Botanic Garden hosted a luncheon for Gardening Bloggers like myself and fed us very well and allowed us to mingle and get to know one another. I especially enjoyed the fact I could finally place names with faces for writers whose blogs I was familiar with but never met before. In a few days I will detail all the bloggers I had the opportunity to meet.

Diane Ott Whealy

Today I want to share just a bit of what I learned from Diane Ott Whealy. Seed Savers Exchange, for those who are not familiar with them, is a home-grown, amateur created heirloom seed saving not-for-profit created back in 1975, that is “dedicated to saving and sharing heirloom seeds.” They started by collecting heirloom seeds, the kind passed down in families from year to year and then sharing them with paid members to keep the heirloom varieties circulating. They now have a seed bank and a heritage farm where they rejuvenate seeds that have been saved to keep them viable as well as selling seed and maintaining a database of those who will share and swap heirloom seeds.

An Heirloom seed is one that existed before the commercial hybrid seed movement. Most are open pollinated and therefore can be grown and perpetuated when you save seed from your crop.

Diane Ott Whealy came to Illinois promoting her new book Gathering which is a historical memoir of the founding and work that went into creating Seed Savers Exchange. She spoke with me before the public program about how there is a new movement to return to non-hybrid seed and avoid genetically modified seeds which has spawned many companies now selling heirloom seed. She was honest to say that in some cases it was slightly annoying to see SSE work repackaged by someone trying to make a profit from it, but she was also generous that she did not really see this as competition because the mission to save the genetic and cultural diversity of North American garden heritage is actually forwarded by anyone who plants an heirloom seed and passes it on because that keeps the variety available, which was the whole reason Seed Savers Exchange was created. “We have no competition except weeds,” she said with a wide smile.

Seed Savers Exchange Mission : To save North America's

diverse, but endangered, garden heritage for future generations

by building a network of people committed to collecting,

conserving and sharing heirloom seeds and plants, while

educating people about the value of genetic and cultural diversity.

While we talked there were discussions about how many people think gardening can only occur with expensive equipment and absolutely no possibility for failure. She then charged us all with the responsibility that as garden educators we have to help others understand that gardening is not too hard, but does require work however, the tool most needed is dedication not an expensive tiller.

She showed pictures of her personal garden during her lecture but told us at the luncheon much more about it. She explained that it was planted on an old gravel cow lot. I crafted a mental picture of a non planned, free-form garden space from her descriptions, but when I saw the pictures the garden had paths and raised beds and looked very well-kept and organized. In these pictures you can see how neat it looks.

However, upon closer inspection you can see what she was really talking about, because as she pointed out this was a garden 20 years in the making, so it started out with organized raised beds, perhaps sporting only one variety of plant, but as it grew she added to the beds complimentary plants, not just with the idea of helpful companions, but attractive companions as well, like a red tulips interplanted with leaf lettuce. My favorite was a squash with creeping thyme around it. The creeping thyme was actually growing up through insect holes in the large squash leaves. My organized, every herb in its place mentality was actually opened to an entirely new possibility.

I will discuss what else I have learned in more detail in future posts, as I am still sorting through the information I received on this great garden day. But I wanted to share the excitement I felt in talking about gardening. There was a seed swap after the program where I picked up a couple varieties to play with in my winter sowing activities which will start next week. I learned that Seed Savers Exchange website has mountains of information on how to save seed so you too can start saving seed for yourself.

I did get myself a copy of her book, and had it autographed. The book is a recounting of stories and philosophies about saving seed and why it is so important to maintain the diversity that once existed in our home and farm gardens. Just speaking with her about it made me want to be better about saving the seed from my plants and sharing them with others. On the Seed Savers Exchange website there are detailed instructions for saving seed.

I recommend to anyone interesting in preserving genetic plant diversity or those who like to be able to say, I know where my food comes from, to become a member of Seed Savers Exchange. Membership is $40.00 and comes with a catalog and other publications. They also have a $10.00 membership for those who wish to focus on herbs and flowers. This exchange group gets a single publication which includes seeds available for swap or purchase from other heirloom herb and flower growers. All the options for membership are detailed on the Seed Savers Exchange membership page.

You can also buy seeds directly from Seed Savers and many are certified organic. If you prefer to leaf through seed packets, here are a few places where they have their seed racks in Northern Illinois. If you want to know if a garden center near you has a rack, check out this page of the website and click the list for your state.

The Pure Gardener
502 W State St, Route 38
Geneva, IL 60134
Phone: (630)232-2766

Gethsemane Garden Center
5739 N Clark
Chicago, IL 60660
Phone: (773)878-5915

Blumen Gardens
403 Edward St
Sycamore, IL 60178
Phone: (815)895-3737

Duck Soup Coop
129 E Hillcrest Dr
Dekalb, IL 60115
Phone: (815)756-7044

Walkup Heritage Farm
5215 Walkup Rd
Crystal Lake, IL 60012
Phone: (815)459-7090

Stop back tomorrow for the Herb of the Week where we will be highlighting a plant whose best part is the seed!

Amazing Herbal Blog Roll

2012-02-24T09:13:00.000-06:00

It has taken me a while to get to this post which I meant to do just days after I discovered the Herbal Blog Roll, but my home life intruded and I did not have time to construct the blog the way I wanted to so I waited.

Recently on one of my Yahoo groups on herbs, someone mentioned that there was a list of herbal blogs that someone had carefully put together. Since finding good blogs to read on herbs is something I enjoy, but the act of putting together a list seemed so much work I was pleased to know someone had done the leg (or is that finger) work. Then I visited it and found out it was done by none other than Rosalee de la Foret.

I have been reading the materials of Rosalee for some time because she has a passion for the healing powers of nutrient dense foods and medicinal herbs. I know I’ve mentioned before my research work on ‘eating to health’ which includes using herbs and foods to improve health and avoid chronic illness. As someone who experienced chronic disease, Rosalee de la Forȇt now shares her knowledge so others can address the root causes of health problems.

She is a graduate of the East West School of Herbology, and a practicing clinical herbalist, using both Traditional Chinese Medicine and western herbalism she conducts herbalism training, authors books and articles on herbal healing, and works with LearningHerbs.com and HerbMentor.com with video presentations, blogs articles and webinars.

I respect her opinions and her background in herbs and love that she took the time to put together an Herbal Blogroll (of which I can say we are a proud member) that includes blogs that have information to share, not just something to sell. I have found several blogs worthy of visiting often. Here are two picks of mine:

Herb Idea

This blog has everything from gardening tips to health solutions using herbs. The posts are short and concise and easy to read. I love the variety of items discussed.

Robin Rose Bennet

I often get caught up in the practical side of herbs, how to grow them, what to do with them, etc. and I forget sometimes to just appreciate and enjoy them and muse on them as a special part of my life. Robin Rose Bennet takes time to do that and share it. She has poems as well as practical advice about herbs. A wonderful place to pause and contemplate.

Herb of the Week - Chamomile

2012-02-22T08:47:00.000-06:00

Again this week I am presenting an herb that you should think about having in your garden. Chamomile is one of the most common medicinal and tea herbs that you can grow easily in your garden. With its many uses, especially as a medicinal herb, it definitely is a valuable addition to your home herb garden.

So this week’s herb of the week is Roman Chamomile Chamaemelum nobile (also Anthemis nobilis)

History

Most of us first heard about Chamomile as the tea given to Peter Rabbit after his run in with Mr. McGregor. It is very soothing drink for nervous excitement and stomach ailments. The ancient Egyptians use chamomile as a cure for ague. They dedicated it to the sun and worshipped it above all other herbs for its healing properties. Greek physicians prescribed it for fevers and female disorders. Chamomile even inspired a proverb on energy in adversity: like a chamomile bed, the more it is trodden the more it will spread. Through out the Middle Ages it was used all over Europe, its most popular planting was as a lawn where the resilient springy herb was a soft cushion to sit on with a pleasing scent. Both John Gerard and Nicholas Culpepper mention in their herbal publications. It was especially popular in Victorian times as a skin whitener. The relaxing aroma was even inhaled a snuff or smoked to relieve asthma and cure insomnia. At beauty salons chamomile tea is often served to relax facial muscles.

To Grow

Roman Chamomile, grown often for its apple-scented daisy like flowers, prefers full sun outdoors. It grows up to 10 to 12 inches tall and is best planted in the ground rather than in containers. Being a creeper makes it ideal for mass planting, like creating a chamomile lawn, as well as landscaping.

Hardy in zones 3 to 8, the plant has shallow fibrous roots and a green hairy branching stem. The leaves are finely cut and feathery and the flowers which bloom in the summer are creamy white with comical yellow centers. The flowers show from May to July.

When used in the garden provide each plant with 6 inches of space. Soil has to be well drained with adequate nutrients (fertile) and like most sun-loving herbs, water only when the topsoil is dry to the touch. Chamomile will continue to grow even in poorer soils.

Chamomile is a perennial and can be propagated through division of the runners. Propagation by seed is also possible. However, starting chamomile from seed can be very tricky and challenging. For many it is better to start from a young seedling in a container then transplant in the garden once the plant has hardened. However if you plant seed indoors in individual peat pots or paper pots you can weed out those that do not germinate and sprout correctly. When putting seeds or plants outdoors scratch in ½ inch of compost into the top few inches of soil before planting chamomile and repeat this as a top dressing for established plants. An established chamomile plant is very hardy and can tolerate almost any growing conditions.

Chamomile in all its varieties is pest and disease free which makes it a great plant for edges of gardens were pests attack first.

Medicinal Properties

The key element in a chamomile plant is its flowers. Chamomile flowers are used as medicinal herb, cosmetic agent, herbal tea, aromatherapy ingredient and can even be tossed in salads and beverages.

Its flowers have anti-inflammatory, anti-spasmodic, nervine or nerve-soothing properties. As anti-inflammatory, it can be used to treat skin irritations, gingivitis, rheumatism, arthritis, and other painful swellings. As antispasmodic, it can be used to relieve stomachache and gas pain, menstrual cramps, indigestion, diarrhea and ulcer. It is also a very good laxative. As nervine, it is slightly sedative and can be used to induce sleep and dull pain. It also helps to alleviate anxiety and depression.

The tea can be used as a general tonic and sedative. Because it is so gentle it is perfect for restless children and nightmares. The flowers are often used in sleep pillows.

As a cosmetic agent, chamomile can lend anti-allergenic and soothing properties to beauty products. It is sometimes added to soaps and lotions because it can soften the skin. It is also great for aromatherapy applications because it has a calming effect and relieves mental and physical stress. It is also used in shampoos for its sweet-smelling scent. Chamomile is also a plant that as a compress can reduce inflammation, especially around the eyes, and eliminate fatigue. In the bath water it can also relieve sun or wind burned skin.

However, chamomile is not recommended as an alternative medicine for pregnant and breastfeeding women. It is also anti-coagulant (blood-thinning) and vasodilative (nerve-dilating) and must be avoided, at all cost, weeks before and after undergoing surgery. Use with medications having the same effect is also highly discouraged. Those who have ragweed sensitivities should avoid chamomile.

To Use

What this plant lacks in culinary uses it makes up for in other ways. A Tisane of the flowers is taken for dyspepsia, flatulence, and other stomach ailments. And is used as a mild antiseptic. It is also a good appetite restorer which makes it popular with cancer patients and those undergoing chemotherapy. Gather the leaves and flowers anytime during the summer and dry them for later use or use fresh. If you’re in for an organic gastronomical treat, you can eat chamomile flowers fresh by tossing some into your salad or your favorite lemonade.

This is a good companion plant and is said to revive failing plants if planted near them. An infusion made into a spray can be used on seedlings to prevent damping off and when the leaves are added to the compost bin they speed up decomposition.

This wonderful and common medicinal herb is often use in the form of herbal tea. Dried flowers are added into boiling water then covered and steeped for at least 10 minutes. Alternatively, you can also place them in a tea bag to eliminate the need for draining. The tea is a mild sedative that is a gentle treatment for insomnia as well as all the stomach ailments discussed earlier.

Dried flowers can also be used in a bath soak as a relaxing beauty regimen. They can also be made into potpourri and burned for aromatherapy. Commercial chamomile essential and massage oils are also available in the market. Cosmetic preparations containing chamomile are also used to soften the skin and refresh the eyes. An infusion of the flowers can be used to make lotions to soothe sore or irritated skin. The dried flowers are sometimes added to potpourri as well.

The uses and benefits of growing medicinal herbs in your home is plenty and truly amazing. Having chamomile, along with other common medicinal herbs will make your herb gardening more worthwhile.

At the Backyard Patch, I have used Chamomile in a large variety of our Herbal Teas and as an eye soother, called Eyesaver, as well as including it in some of the newest Herbal Salves and Lotions.

Recipes

Perfect Chamomile Infusion

1 pint water

Handful of chamomile flowers and leaves

Bring water to a boil and pour over leaves and flowers in a bowl. Cover and let stand for about half a day. Strain. Use the spray to keep seedlings from damping off.

Herbal Hair Rinse

This flower water and vinegar rinse removes soap residue and adds a sparkling healthy conditioner to your hair.

2 oz. Rose Water or other flower water
2 oz. Apple cider vinegar
2 oz. Chamomile herbal infusion (tea).

Combine Rosewater, vinegar and the cool herbal infusion. Shake well before using as a hair rinse, then massage into washed hair. Leave on for a few minutes. Rinse off as usual. Chamomile will provides subtle golden tones for blond, light brown and auburn hair.

Perfect Chamomile Tea

one heaped tsp. of fresh or dried chamomile flowers

1 tsp. honey

slice of lemon

hot water

Place the flowers in a mug and pour boiling water over. Cover and leave to steep for 3 to 5 minutes. Strain, and then add honey and lemon. Can be drunk hot or cold.

Blossoms of Health Tea

Beautiful to look at, nectar to taste and good for you too. This is an uplifting and energizing blend.

1 part ginkgo leaves

1 part red clover tops

1 part nettle leaves

1 part meadowsweet leaves

1 part calendula

2 parts chamomile

2 parts lavender flowers

1 part gotu kola leaves

a pinch of stevia.

Place all herbs in a tea ball or bag, put in your nicest or most favorite cup or mug, and cover with boiling water. Steep for 10 minutes.

Pleasant Dreams Pillow Sachet

8 parts rosebuds & petals

3 parts chamomile

3 parts lemon grass

3 parts mugwort

1 part cellulose fiber

1 part lavender

1 part spearmint

Lavender Essential Oil (optional)

Sachets are attractive cotton, silk or linen bags filled with herbal scents and tied with ribbon. Sachets are often small, traditionally about 3 to 5 inches (but you can make them any size.) Blend the ingredients together in a tightly lidded container and allow to cure a minimum of 4 weeks before filling sachets to maximize aroma.

Relaxing Bath Blend

5 parts chamomile

3 parts lemon grass

3 part rose petals pink

2 ½ parts passion flower

2 parts orange peel

2 parts jasmine flowers

ylang ylang Essential oil (optional)

Blend the herbs together and store in a tightly lidded container. Fill a small muslin drawstring bag or large sealable tea bags with about 4 Tbls. of the mixture. Add 4 cups of boiling water to bath sachet and steep for 15 minutes. Pour into hot bath using sachet as sponge to massage skin. Discard herbs after use. Keep dry bath herbs blends in jars away from light and heat.

Program recap - Winter Skin Remedies

2012-02-17T15:18:00.000-06:00

Wednesday, Feb. 15, I spoke in Wauconda, Illinois at the Wauconda Area Library. The program was a special adaptation of my Creating your own Spa Items program. It was chocked full of recipes (possibly too many) focused on winter skin treatments.

The program included give aways, here are a few photos of the materials guests took home.

Lotion Bars

Cleansers and Winter Moisturizer

The program consisted of an explanation of the media, herbs, oils, meals, essential oils, etc. that go into making beauty products and then a bit of demonstration, explanation and samples of the products themselves.

Here was the table before I messed it all up:

The guests and the staff at the library were so nice and I have a wonderful evening. My husband Chas even stopped in to see part of the program. Here are a few of the guests. I took the photos early, then as always, got caught up in the conversation about herbs and forgot to take any more images.

Thank you Wauconda Area Library and patrons, I cannot wait to come back on April 4 to do my Household Cleaning program!

If you want information on my available herb-related programs, check out this link. If you want to share some of what my guests received, check out the blog pages entitled "Lecture Recipes."

Valentine's Dinner - Steak au Poivre

2012-02-16T15:06:00.000-06:00

My husband missed his calling. Although he is very good at Financial Services and an excellent historian and researcher as well as a spectacular writer. He is a really awesome cook! People keep saying he should be a chef, and like a good chef he has a style that is uniquely his.

About a year ago I found a recipe for Steak au Poivre, I think it was the "easy version." We tried it and loved it. The food is rich and not something to eat everyday, but it was creamy steaky goodness. This year my husband promised me the dish for our anniversary, however I had a chronic sore throat and cough so the dinner was put on hold.

This past Tuesday he made it... It was heavenly. You can see the steak was a perfect Medium the cream sauce not too overpowering and well... It was almost better than sex!

Here is the recipe he used this time from the Food Network Chef, Alton Brown: http://www.foodnetwork.com/recipes/alton-brown/steak-au-poivre-recipe/index.html

The steak was the main course. Here was the meal:

There were seafood and cheese stuffed mushroom cap appetizers.

A killer Salad with his favorite herb seasoning on it.

Him whipping the Cream sauce just before pouring it over the steaks!

The steak with his thrice baked potatoes which he seasoned with a Cajun-eske set of seasonings and topped with olives.

He cannot drink red wine, so we did have white wine with the meal, but the sweetness was perfect with the sauce.

Overall it was a perfect Valentine's Dinner and the leftovers the next day made the entire office jealous!

Herb of the Week - Calendula or Pot Marigold

2012-02-15T08:45:00.000-06:00

Let's face it. The turn in the weather here this week from mild to very cold has certainly chapped my skin. And the over heated office I work in has taken its toll as well. But herbs can help to heal both body and spirit. And there's something especially healing in a soothing product you've made yourself, with all-natural ingredients.

So today’s Herb of the Week is Calendula (Calendula officinalis), one of the top skin healing herbs.

Tonight I am presenting a program on Bath and Beauty which focuses on aromatherapy to lift your spirits and soothing treatments for winter harried skin. I thought I would share a couple of the calendula-centered recipes I put together for this program as well as help you in a decision to include this great herb in your garden this year.

History

The name Calendula came from the ancient Romans for the fact that it bloomed on or around the first day of the month or calends. Although more popular for its color and attractive flowers rather than its medicinal properties it was featured in the Doctrine of Signatures (the principal that an herb's physical characteristics are a clue to its usefulness) as a treatment of jaundice. Nicolas Culpepper stated it was a good herb to strengthen the heart.

Calendula came to the Americas with European settlers. It was prominently used during the Civil War as a treatment for healing wounds and halting bleeding.

To Grow

Calendula is a cheery, dependable blooming flower in the marigold family (not to be confused with scented marigolds in the family Tagetes.) They have semi strong upright branching stems with medium green leaves covered with tiny hairs. The flowers are round many petal daisy-like poms that come in shades from yellow to deep orange. They will bloom from midsummer until after frost. The flowers close at dusk. It is said if the flowers open fully in the morning the weather will be pleasant, if they do not, weather will be less seasonal.

This is a plant easily grown from seed and can be grown in all zones. Fresh seed is essential however, because the seed viability is only one year. The seeds are curvy crescent shapes covered with ridges. Harvesting seed yourself is great but you must use them in the next growing season. You can sow the seed directly into the garden once the soil has reached about 60 degrees. On a nice sunny day in April or May this is a great early garden activity. You can also start them indoors planting them out after the chance of frost has passed. Thin the plants to 9 to 10 inches and keep them weed free, but beyond this no special treatment is needed to grow them. They are a hardy annual plant and will survive frosts and even early snow. They prefer a cooler climate and bloom best in fall weather. Once the temperature reaches 25 degrees their season will end. If you put seeds in pots in July you can enjoy them along with your mums for fall color.

The plants will grow 12 to 18 inches tall depending on conditions. They are also a great container plant and keep to 6 to 8 inches in window boxes and patio planters. They will grow in just about any soil that is well drained. They react badly to dampness. They do prefer a sunny location. Calendula is considered a companion plant as it can draw aphids away from other plants, but you will need to watch for an infestation.

Susceptible to all the normal pests of the garden, they will develop powdery mildew if not properly thinned. To keep them blooming, make sure they are well watered and clip of the spent flower heads. Since I harvest the flower heads, just as they reach full bloom, I know I will always have a new crop of buds to take their place.

To Use

Pinch off the flower heads from the stem and lay them flat to dry. Once they are dry you must place them in a dark jar with a tight fitting lid to preserve the color of the petals. The flowers are hygroscopic meaning they are easily affected by humidity. Some suggest pulling each petal off the flower, but I have never had the patience to do that before drying and am still satisfied with the color and quality of my dried calendula.

Historically a woman who could not choose between two suitors was advised to make a fine powder of dried calendula flowers, marjoram, thyme and wormwood simmer them in honey and white wine then rub the mixture over her body. Then she must lie down and repeat “St. Luke, St. Luke be kind to me: In my dreams let me my true love see!” I just had to share that because it is February!

As an edible flower, the most common early uses for Calendula were in cooking. In England it was tossed into dishes so often you might think it was a vegetable. It was especially popular for flavor when stewing lark or sparrow according to the Elizabethan cookbook of John Gerard. Other dishes including Calendula pudding, Calendula oatmeal, and calendula dumplings were also created. There were even recipes for calendula wine (see below). It is great as a coloring in rice dishes, and the leaves can be used in salads. Add the petals to soups, stews and fish dishes.

Tinctures of the flowers have been recommended for the treatment of a wide variety of ailments including amenorrhea, cramps, toothaches, fever, flu, and stomach aches. As a general tonic it has been known to induce sweating in a fever and increase urination and aid digestion. Calendula has also been extensively used as an external remedy for sores, cuts, bruises, burns and rashes. You can make a quick and easy ointment by crushing fresh flower petals and mixing them with olive oil. A personal powder can be made by grinding dried flowers and blending them with arrowroot powder, cornstarch or talc. I will often pluck a flower and rub it on a bee sting to relieve the pain and itching with good results.

Calendula has a strong yellow / orange color and the petals can often be substituted for saffron in a recipe. I grid them, then stir them in when I want a rich yellow color in my lemon herbal butter.

More recently with the advent of home making of remedies and cosmetics, Calendula has found a new niche. In addition to the yellow color it can impart to lotions and salves it is also great for skin. An antiseptic with anti-fungal and anti-bacterial properties it can promote healing. The essential oils in the petals are an excellent skin healer, especially for cracked skin and chapped lips. A poultice on burns or stings is very use useful. Salves with calendula can be used for the treatment of varicose veins, chilblains and impetigo. A cold infusion (tea) can be used as eyewash for Pink Eye (Conjunctivitis.) The sap in the stem has a reputation for removing warts, corns and calluses, which is why an infusion of the leaves, stems and flowers is used to make soothing lotions and creams for dry rough skin.

At the Backyard Patch I use Calendula in my Elmhurst Garden Walk Tea, Menopause Tea, PMS Tea, Victorian Floral Black Tea and in Green Tea for the Tummy. In other products is it part of the infused oil in my Happy Feet Massage oil, as well as a coloring in my Orange Rice Mix.

Recipes

Sweet Calendula Buns

4 Tbls. softened butter

½ cup caster sugar

2 eggs

½ cup self-rising flour

1 tsp baking powder

2 Tbls. fresh calendula petals

Put the butter sugar, eggs and sifted flour and baking powder into a bowl and mix until smooth and glossy. Fold in 1 ½ Tbls. calendula petals. Turn the mixture into greased or paper lined muffin tins and sprinkle with remaining petals. Bake in a warm over 325 degrees for 25 to 30 minutes.

Calendula Wine

2 quarts of Calendula officinalis flowers

1 gallon boiling water

1 Campden tablet, crushed (sterilizer available from a wine making store)

3 tangerines, juice and thinly pared peel from each

1 lemon, juice and thinly pared peel

5 ¾ cups sugar

1 ¼ cups white raisins, finely chopped

wine yeast

yeast nutrient

Directions:

1. Wash the flowers and put into a large container with a lid. Pour over the boiling water and stir in the Campden tablet and leave for 24 hours.

2. Place the sugar in a large bowl. Draw off 1 cup of the liquid and heat it to just before boiling with the citrus peel, then pour over the sugar. Leave to cool to body temperature (rather than room temperature.) Then pour back into the bulk of the liquid adding the raisins citrus juice, yeast and nutrient. Cover and leave in a warm place for 5 days to ferment, stirring twice a day.

3. Strain the liquid through a double thickness of muslin. Pour into a fermenting jar, fitted with a fermentation lock and leave to continue fermenting.

4. Rack the wine as it begins to clear.

5. When the wine is completely clear, bottle and store in a cool dark place for at least 6 months to mature.

Calendula Cleanser

4 Tbls. olive or almond oil

2 Tbls. dried calendula flowers

few drops of violet, orange blossom or rose water

Directions:

Warm the oil in a bowl placed over a saucepan of hot water. Stir in the dried flowers and continue to heat gently for 30 minutes. Remove the bowl from the heat and allow to cool. Stir in the flower water. Bottle

Directions for use: swear a small amount onto face and rinse with warm water. Keep refrigerated and use within 10 days.

Facial Mask
Calendula and chamomile have long been used as skin softeners, and aloe is a proven healer. Use the gel from your own aloe or purchase from the drugstore. Here's a soothing treatment for winter-worn faces, suitable for all skin types. The essential oils—you can choose from several, with different effects—provide a subtle aromatherapy, lifting and soothing your spirits, while the herbs and almond meal do their work.

2 tablespoons almond meal (almonds ground very fine)*
1 tablespoon powdered calendula
1 tablespoon powdered chamomile
about half of a raw egg, yolk and white beaten together
aloe gel, enough to make a paste
2 drops chamomile essential oil, or oil of your choice

Mix the almond meal and herbs together. Add enough aloe gel and egg to make a paste. Add essential oil. If the paste is too thin, add more almond meal; if it’s too thick, add a bit of aloe gel or egg. To use, wash your face. Pat dry, and apply the mask. Leave on for 10 minutes or so, while you’re lying down, then wash off gently. Refrigerate for up to a week. (This will make 3-4 masks.) Follow the mask with a gentle moisturizer.

*Almond meal and almond oil are recommended for cosmetics because both are superior moisturizing and softening agents. If you are allergic to nuts, or intend to make the cosmetic as a gift for a friend, you may substitute oatmeal (oat flakes ground fine) and a non-nut oil of your choice.

Herb Blends for You and Your Valentine

2012-02-14T06:54:00.000-06:00

Here are a couple blends of herbs to use to enliven your Valentine celebrations.

Love me Herbal Bath

I adapted this recipe from Philly Shaudy’s Book the Pleasure of Herbs. I have been making this blend at the Backyard patch for years. We market it as Bath Tub Tea.

4 part lavender

4 pare dried rosemary

4 part rose petals

2 parts dried lovage

2 parts lemon verbena

1 part thyme

1 part mint

1 part sage

Mix all the dried herbs together and store in a covered container. When you want to take a bath place ¼ cup if herbal mix in the center of an 8-inch square of muslin and tie lightly with string or ribbon. If you use ¼ cup as the part, it will create 16 bath balls.

To brew: Boil the ball in 1 quart of water for 10 minutes. Draw a warm bath and pour in the herbal water. Add you and your sweetheart and use the ball to scrub one another’s bodies.

Aphrodite Blend Tea

A friend gave me this recipe for a sensuous, aromatic blend with just the right tint of zest for your palate, which is sure to kindle flames! A delicate, but dashing combination makes this a most enjoyable cup of tea. It has some unusual herbs not every one grows, but if you can get them try this.

1 part Damiana leaves*

1 part rose petals

1 part peppermint leaves

1 part muira puama+

1 part gingko leaves

1 part orange peel

1 part cinnamon bark chips

pinch of stevia

Place all herbs in a tea ball or bag, put in your nicest or most favorite cup or mug, and cover with boiling water. Steep for 10 minutes.

Remove tea ball or bag, and add sugar, honey, sweetener, milk,

cream or whatever, to taste.

* Turnera diffusa, known as damiana, is a shrub native to southwestern Texas

+ Muira Puama is one of the most active botanicals with a long history of traditional use as an energy tonic, general health improver and remedy for impotence & sexual insufficiency. It is the root one uses of this plant native to the Amazon.

Savvy Cooking with Herbs

2012-02-10T07:18:00.000-06:00

Want to boost a meal’s flavor while reducing your salt intake? One healthful option is adding herbs to meals for some sodium-free flavor.

§ Use 1 tablespoon of fresh herbs or 1 teaspoon dried.

§ Cut fresh herbs finely to maximize aroma and flavor.

§ Add fresh herbs near the end of cooking so that flavors aren’t cooked out.

Here are a few examples of ways to add herbs to your meal plan today:

Olive oil: Increase the flavor of olive oil by simmering gently with rosemary, garlic or chilies for 15 minutes. Then use immediately in a recipe. (Do not bottle this or save it more than a week.)

Meat: Add flavor by pressing an herb rub on meat, poultry or fish before cooking. Try this combination: chopped parsley, garlic, pepper, and mustard. Or try one of the Meat Rubs from the Backyard Patch.

Another similar option is to stuff fresh herbs—sage, tarragon, savory—between poultry skin and poultry meat or inside the cavity before roasting.

Greens: Add chopped fresh herbs to a salad.

Breads: Mix chives, garlic, rosemary or other herbs into dough or batter.

If you don’t make bread, blend up an herbal butter to add to your bread or rolls. A great combination is chives, parsley and tarragon in equal proportions to make a Tablespoon added to two sticks (1/2 cup) of butter or margarine. It will keep almost indefinitely and can be frozen too.

Fruit: Sweeten your fruit by adding mint, lavender or rosemary to fruit salads, cobblers and smoothies.

Water: Flavor your water with mint or lemongrass.

RECIPE EXTRA --

Lemon Herb Oil

Lemon Oil is also great to cook with and you can infuse the oil overnight and use it for a couple of weeks before needing a new batch.

2 Tbls. freshly squeezed lemon juice

1 tsp lemon zest

1 tsp lime zest

1 handful of lemon herbs (lemon verbena, lemon basil, lemon thyme, lemon balm or a combination is perfect)

Place herbs and zest in jar and bruise the herbs lightly. Add lemon juice and shake to spread it throughout the herbs. Add 1 to 2 cups of olive oil over the herbs until they are covered. Place in the refrigerator and meld overnight. By the next day you are ready to cook with it. Because of the juice the water content is higher so do not keep this oil longer than 2 weeks and always in the refrigerator.

Fettuccini with Lemon Sauce

2 Tbls. butter

1 cup heavy Cream

1 cup beef broth or bouillon

2 Tbls lemon infused herbal oil

Fettuccine, linguini or angel hair pasta to serve 4 to 6

In a sauce pan large enough to hold pasta when it is done, combine butter, cream, and beef broth and simmer over medium heat until reduced by about half. Add 2 Tbls. lemon oil, and set aside. Cook the pasta according to package directions. When cooked al dente (firm to the tooth) drain it and add to the pan containing the sauce. Toss over medium heat for 20 to 30 seconds until most of the sauce is absorbed.

I like to serve them by twirling the noodles around on a fork to create a "nest" and sliding it onto a plate. Then you can top the noodles with anything else you like, cooked chicken, bits of bacon or ham, steamed vegetables or even caviar.

Tarragon - Herb of the Week

2012-02-08T18:35:00.000-06:00

This week I thought I would use the herb of the week to encourage you to choose this herb to add to your garden if you have not done so already.

This week’s Herb of the Week is French Tarragon (Artemisia dracunculus).

French tarragon is the variety generally considered best for the kitchen. Russian tarragon can be grown from seed but is much weaker in flavor when compared to the French variety.

It seems to be one of the least familiar of the culinary herbs that is commonly found in dried and fresh forms in grocery stores. French Tarragon is easily grown in many climates and has a wonderful anise flavor similar in some ways to basil but unlike basil will come back year after year.

Tarragon is a versatile herb that in addition to being a great herb to accompany fish dishes, appears to contain preventative substances for cancer and possibly some viruses.

History

French tarragon's generic name, Artemisia, comes from the Greek goddess Artemis, goddess of the moon. Many of the plants in that family, Dusty Miller and Sagebush for example, have a soft, silvery color, as if bathed in moonbeams. The common name, tarragon, is thought to be a corruption of the Arabic word "tarkhum" meaning little dragon.

Although tarragon is most closely associated with French and European cuisine, it was not cultivated in Europe until the late 1500's, when the Tudor family introduced it into the royal gardens, from its origins in Siberia. Later, when the colonists settled in America, they brought along tarragon for their kitchen gardens, along with burnett to flavor ale, horehound for cough syrup and chamomile for soothing tea and insect repellent.

To Grow

French Tarragon rarely sets seed so it is best to cultivate by root division or to purchase a plant. Some care must be taken to ensure that true French tarragon is purchased. When you see tarragon seed packets they are generally not French Tarragon (sometimes Russian Tarragon -A. dracunculoides L.) and will not have the wonderful flavor and aroma of French Tarragon. Do not fret if you have or grow Russian Tarragon it is a far more hardy and vigorous plant and produces many more leaves from early spring onwards that are mild and good in salads and cooked food.

It likes a hot, sunny spot, without excessive watering. A perennial, it normally goes dormant in winter. Since French Tarragon is related to sagebrush it can have a wild look to it. Plant French Tarragon in sun in well drained soil either in the ground or in a pot. French Tarragon can get quite large (2' x 2' or more) but since you will be trimming it regularly for use the growth can be easily controlled. I do often refer to it as a tasty, ugly plant and due to its height and appearance tent to recommend planting it at the back of the garden where the tall branches covered with thin ovate leaves will make a nice contrast to bushier leafier herbs. The leaves also have a dark green rather than bright green color. The scent and taste of tarragon is disliked by many garden pests, making it useful for intercropping as a companion plant, to protect its garden mates. It is also reputed to be a nurse plant, enhancing growth and flavor of companion crops

To Use

When tarragon is dried, the oils dissipate. Thus, fresh tarragon has a much more intense flavor than dried, and should be used sparingly.

French Tarragon goes well with poultry, fish, meats, salads, and salad dressings, and is often used to make herbal vinegars and oils. Tarragon is an ingredient in fines herbes and Béarnaise sauce. French Tarragon is also helpful for digestion and do to its numbing effect when chewed has been used for toothache. Tarragon can also be used in place of salt for people on salt-restricted diets.

Tarragon vinegar is easy to make and popular to use in cooking. To make it, just put fresh tarragon sprigs into a sterilized bottle and cover with distilled white vinegar or white wine vinegar. Continue steeping until it suits your taste, but at least a week or two. Once desired strength is achieved, remove the sprigs, strain the vinegar and place in a new clean sterilize bottle and use within 18 months.

Since it does not hold its flavor well when dried it is best to use French Tarragon fresh or freeze for later use. Pesto can be made with a many herbs other than basil – including French Tarragon. Just replace the basil with French Tarragon. Pesto can be made ahead and frozen for later use although some recommend adding the garlic just before use.

Fines Herbes is a traditional French blend is a combination of equal parts tarragon, chives, chervil and parsley. The light flavor makes it a great blend to use on eggs.

Medicinal Uses

While most herbs have a long history of use as medicines, and an equally long list of the ailments they were supposed to cure, tarragon's list is relatively short. This is most likely due to the fact that tarragon loses its aromatic volatile oils as the herb dries.

Tarragon is effective for eliminating intestinal worms in children. Follow the directions for Herbal Teas and give 2 cups per day. Teas can also be used for menstrual cramps, stomach cramps, digestive problems, fatigue, nerves, and to promote the appetite. For toothaches, try chewing on a couple of Tarragon leaves for relief. Crushed Tarragon leaves can be used on minor rashes and skin irritations for relief of the symptoms.

It can be made into a Tea that is particularly effective when used with Lemon Balm for treatment and some say prevention of the flu or herpes. Make a tea with Lemon Balm and then add one teaspoon of dried Tarragon. Let this steep for 15 minutes or so before drinking. Take up to 3 cups per day.

Recipes

White Bean and Winter Tarragon Soup serves 4

8 ounces Great Northern white beans
2 Tablespoons olive oil
1 medium onion, diced
1 small fennel bulb, diced, about one cup
2 teaspoons grated lemon peel
2 cloves garlic, minced
7 cups chicken stock
1 Tablespoons fresh French tarragon leaves, chopped
3 Tablespoons thinly sliced ham, julienned
salt and pepper to taste

Sort through the beans to remove rocks and other items. Put in a container and cover with four inches of water. Soak overnight. Drain off the water.

In a stainless steel sauce pan, heat the olive oil. Sauté the onion and the fennel until golden. Add the grated lemon peel and the garlic. Cook for one minute to release the flavors. Add the stock, cover the pot and reduce the heat to a simmer. Cook the beans until soft, about one hour.

Stir in the tarragon, reserving 1/2 teaspoon to use for garnish. Add the ham, stirring to blend all flavors. Add salt and pepper to taste. Ladle into decorative soup bowls and garnish with the remaining tarragon.

Sage and Tarragon Chicken SaladThis is a terrific sandwich spread to serve on top of whole wheat herb bread.

One (10 ounce) can chicken breast
1/4 cup mayonnaise
1/3 cup finely diced celery hearts
2 teaspoons fresh sage - chopped fine
1 tablespoon fresh tarragon leaves - chopped fine
salt & pepper - optional
Drain the liquid from the can of chicken breast. Flake with a fork and add to a medium size bowl. Add the mayonnaise, celery hearts, sage and tarragon and mix well. Add salt and pepper if desired

Béarnaise sauceThis classic French sauce is made from a reduction of butter, vinegar, and wine mixed with tarragon and thickened with egg yolks. It is served with meat, fish, eggs, and vegetables. Makes 1 ½ cups

1/2 pound (2 sticks) unsalted butter

4 shallots, finely chopped

2 tablespoons fresh tarragon leaves

4 white peppercorns, crushed

1/4 cup white wine vinegar

1/3 cup dry white wine

4 large egg yolks

1/4 teaspoon salt

Pinch of cayenne

Directions:

Heat the butter in a medium saucepan over medium heat just to melt. Boil shallots, tarragon, and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about 1/4 cup. Strain into the top of a double boiler. Whisk in the egg yolks. Place the top over the bottom of the double boiler containing simmering water. Make sure that the top of the water is below the bottom of the upper part of the double boiler. Whisk constantly. The second that the yolk mixture begins to thicken slightly, remove the top of the double boiler from above the hot water and continue whisking. Turn off the heat. Add four ice cubes to the bottom of the double boiler to cool the hot water a little. Put the pan of yolks back above the hot water. Whisk in the melted butter, drizzling it in very slowly. If at any time the sauce looks as if it is about to boil, remove the top and continue whisking to cool it down or whisk in 1 teaspoon cold water. With constant whisking, whisk in the salt and cayenne. When all the butter is incorporated, taste and add more salt or cayenne as needed.

Hot Tea Enjoyment Step 5 - Experiment with other tea drinks

2012-02-02T13:33:00.000-06:00

Okay this was out of order because I lost the recipes I wanted to include, so rather than hold up the series I listed step 6 on Monday. HEre are all the steps to increasing your enjoyment of Hot Tea if you ant to review:

Step 6: http://backyardpatch.blogspot.com/2012/01/hot-tea-enjoyment-step-6-tea-tastings.html

Step 4: http://backyardpatch.blogspot.com/2012/01/hot-tea-enjoyment-4-storing-your-tea.html

Step 3: http://backyardpatch.blogspot.com/2011/03/brewing-tea-hot-tea-enjoyment-3.html

Step 2: http://backyardpatch.blogspot.com/2011/02/loose-herbal-tea-hot-tea-enjoyment.html

Step 1: http://backyardpatch.blogspot.com/2011/02/hot-tea-enjoyment.html

So now. on the the next step:

5. Experiment with tea in other drinks, such as lattes, cider, cocoa or as Chai. I stretched this out a bit and included using tea as an ingredient in recipes not only for desserts and main dishes, but in the bath as well..

When I was younger I thought Tea is Tea, Coffee is Coffee. They are specific drinks prepared a specific way. I do not drink coffee. I love the smell, dislike the taste. So as a result I do not drink hot coffee, coffee liqueur, iced coffee, or coffee ice cream, wait if coffee comes in all these varieties, doesn’t tea?

That was when I realized that there was probably more variety to tea than hot or iced. So I began experimenting with ways to use brewed teas. In the process I created a tea version of a Latte, a Chai Tea Latte you can enjoy cold as well as hot.

Chai Iced Tea

You will want to use a coffee filter to strain this mixture as the powdered herbs will float on the surface of the tea otherwise.

1/3 cup loose green tea leaves
2 tablespoons loose black tea leaves
1 teaspoon powdered ginger
6 whole cloves
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Milk (may substitute soy or rice milk)

Blend all ingredients in a medium bowl. Place 1/2 of the mixture into a tea pot and add boiling water. While the tea is steeping, heat an amount of milk equal to the amount of tea brewed. Steep until tea is of the desired strength Strain and pour into a mug, filling halfway. Add the warm milk to the mug and blend with the tea. Then pour over ice for iced chai tea. Skip the ice for a hot version.

In my experimenting to create a Latte, I ended up with a traditional Chai and two Green Tea Chais that I now market (scroll to the bottom of the web page and you will find them!)

I even found ways to cook with tea and ways to use it in the bath.

Spanish Rice with Crab or Shrimp

(Makes approximately 4 servings)

Ingredients
3/4 cup long grain rice
1 small onion
2 small cloves garlic
2 tblsp canola oil
1 1/4 cups water
1 - 8 ounce can stewed tomatoes
2 tsps loose green tea
1/4 tsp salt
hot pepper sauce (optional)
1/2 cup frozen peas
1/2 lb. crab meat or cooked medium shrimp

Cut up onion and garlic. In skillet cook rice, onion, garlic, Backyard Patch Spanish Rice Seasoning (optional) and tea in canola oil over medium to low heat, stirring occasionally until rice is golden brown. Remove from heat. Add water, undrained tomatoes, salt, and a couple dashes of hot pepper sauce (optional).

Cover and simmer about 15 - 20 minutes or until most of the liquid is absorbed. Stir in frozen peas and crab OR shrimp and cook for 5 minutes more, or until heated through.

Green Tea Chicken Stock

1 cup freshly brewed green tea
2 Tbls. canola oil.
2 Tbls. of ginger root chunks
1 tsp. white pepper
5 cloves minced garlic
5 green onions
6 cups canned chicken broth
3 cups kernel corn
1 cup chicken, chunked

Heat a deep saucepan over medium heat and add oil. Stir in ginger, garlic and green onions and fry for 1 minute. Add chicken to it and cook for 2-3 minutes until it turns brown. To the chicken mixture add the tea, chicken broth and corn. Bring it to a boil. Reduce the heat and simmer and cover it for 40 minutes. Season it with white pepper. Strain the liquid through a sieve, pressing out as much liquid as you can. Cool it and pour the stock into a container. Keep in a refrigerator for up to 5 days or freeze. You can use this great tasting green tea chicken stock in any other recipes calling to broth or stock.

Green Tea Bath Blend

1/4 cup parsley

1/4 cup chamomile flowers

2 tbsp. loose green tea

1 tbsp. orange peel, dried

1/2 cup Epsom salt

Mesh drawstring bag

Mix ingredients thoroughly in a small bowl. Fill mesh drawstring bag with mixture. Pull drawstrings tight, and tie. Run warm water in the bathtub. Place the ingredient filled mesh bag under running water. The water will seep through the mesh, and release the essential oils and other nutrients into the water.

Hot Tea Enjoyment step 6 - Tea Tastings

2012-01-30T07:18:00.000-06:00

We have been working our way through 7 ways to enjoy hot tea in celebration of January as Hot Tea Month. Here is number 6.

6. Host a tea tasting with friends. Try several different flavors and compare notes. Or hold an actual tea and serve scones and treats with your tea selections.

I love the possibility of inviting people over to try tea. When I do programs on tea and herbal tea, I always have participants try samples because once you understand how different teas and herbs taste you can begin to put them together into blends of your own which you can enjoy.

Al you need to host a tasting is a tea kettle, some cotton tea infusers (easier than cleaning out the tea ball each time), a selection of tea cups or mugs, and a few friends.

A short tea sample list would include both traditional tea and /or herb teas. You can combine a tasting of both or choose one or the other as a theme. You brew up the teas or herbs and have everyone jot down impressions, likes and dislikes and discuss them.

Two Tea Tasting Event Suggestions

Be aware that black, green, oolong, and white teas all come from the same plant – Camellia sinensis. The flavors of these tea leaves however, vary by growing region’s soil conditions and weather. So tasting the various teas and linking them to country of origin is always a great way to study the differences in flavor.

Varieties to include in Camellia sinensis tasting:

Black Tea is the strongest tea in color, flavor, and in caffeine content. It is fermented giving it a dark color, and a full-bodied hearty flavor.

Earl Grey (a black tea blended with bergamot oil so it has a citrus after taste)

Assam (rich aroma, strong-flavored, malty body)

Darjeeling (rich golden color with a delightful aroma)

English Breakfast (traditional full-bodied tea, familiar aroma)

Irish Breakfast ( darker and more rich than English breakfast)

Lapsang Souchong (a robust tea with smoky aroma and flavor, may be an acquired taste)

Green tea is created using hand-picked tea leaves steamed immediately after harvest, allowing the leaves to retain their bright green color, and fresh vibrant taste. A popular tea, it is most well-known for its health benefits and as a powerful antioxidant.

Two main styles to try are Gunpowder (also known as Pearl) and Dragon well.

Oolong is a medley of black and green tea leaves created by only partly fermenting the leaves. This tea is beautiful, full bodied, and has a mildly smooth aftertaste. It is preferred by those who dislike the bitterness commonly associated with green tea and contains less caffeine than black tea.

White tea has become recently popular. It is the least processed for the tea leaves are simply picked and dried. White tea is picked early in the season when the buds are still fresh, young and tender. The taste is very mild and sweet.

An herb tea item list for tasting, could include:

Once you have tried the herbs, find three to combine together to make your own herbal tea blend. Although herbs can be taken singularly in tea, the best flavors come when you combine the herbs together to create a rich combination that exhibits all the aspect you enjoy singly.

Blackberry leaf – this is an earthy flavor, it combines well with sweet and floral tastes and is goof for female issues of cramping, digestion and other concerns.

Lemon Balm – this is a sweet gently lemony flavored herb with a multitude of medicinal properties which it can impart to tea. Trying it to see that it is not overpowering in its tartness is always good

Spearmint or Peppermint – these mints are gently cooling in flavor and will work well with most other herbs earthly, savory or sweet. Peppermint is a sharper more mint-like flavor and Spearmint is a gently soothing taste. You may want to try both to discover a favorite.

Thyme – a savory traditional cooking her, this herb brings many medicinal properties like being an anti-bacterial to the table. It is to be used sparingly as it can overpower the flavor of other herb and more is not needed to gain it medicinal benefits.

Chamomile – an old fashioned remedy for colic and sleeplessness this herb adds a apple-like flavor to tea. It is used for it soothing properties as well as its nice sweet flavor.

Lavender – some lavenders can seem soapy tasting, so I recommend a pure blue lavender for tea. The savory sweet flavor as well as the relaxing and stress relieving qualities make it a great addition to herbal tea.

Rose hips – the flavor they add is soft, but tart, however the vitamin C they bring is better than several glasses of orange juice.

To go with your teas, you can enjoy scones and biscotti. Tea is the perfect accompaniment to dry items and those with light flavors so you combine with the flavor of the tea rather than overpower it.

Here is a seasonally friendly scone recipe:

Nut & Raisin Sticky scones

4 cups unbleached flour

1/3 cup brown sugar

1 T baking powder

¼ tsp. baking soda

1 egg

4 T butter, cut into pieces

1 1 /2 cups buttermilk

½ cup raisins

1 cup pecans

4 T butter melted

¾ cup brown sugar

1 T honey

1 T molasses

Preheat oven to 375 degrees F. In a large mixing bowl add flour, 1/3 cup brown sugar, baking powder and soda. Stir. Add the egg and butter pats and beat at low speed with an electric mixer for one minute.

Slowly add the buttermilk to the bowl and continue to beat just until the dough is formed. Do not over beat

Turn out the dough onto floured bread board and lightly press out the dough to form a rectangle, approx 1 inch thick. Sprinkle with raisins and nuts. Roll up the dough form the long side, to form a log. Cut into 8 to 10 slices.

In a small bowl Mix together melted butter, ¾ cup brown sugar, honey and molasses. Pour this mixture into buttered 9 x 13 baking pan. Place the sliced rolls into the baking dish. Bake for 28 minutes.

And if you want already blended tea for your event, be sure to check out all our Backyard Patch tea blends, or our monthly tea subscriptions available on Etsy.

Winter Gardening To Do lists

2012-01-29T15:18:00.000-06:00

I started worrying about my garden the other day. It has been unseasonable warm here and I started to worry that the perennials might have gotten he signal to sprout and that could give me large amounts of winter kill if the weather turns like I expect it to any day now. Before I went out the garden (which is located about 9 miles from my apartment) I looked up the winter to do lists to see if there was anything I needed to accomplish while I was out there.

Of course this is January, so there was nothing on the list for me to do outside. I thought rather than let that file work go to waste I would share with you the zone specific list of chores for those of us in the Midwest. If you live farther south than Illinois or north of Wisconsin, these lists might be what you needed to do last month or what you cannot do for another month or so!

January & February TO Do Lists

Zone 4

Order seeds
Sow seeds indoors for hardy spring-blooming plants
Cut back on feeding houseplants (do not feed dormant houseplants)

Zone 5

Order seeds
Sow seeds for hardy spring-blooming plants
Cut back on feeding houseplants (do not feed dormant houseplants)
Sow frost-tolerant perennials indoors

Zone 6

Order seeds
Sow seeds of warm-season annuals
Sow seeds for hardy spring-blooming plants
Cut back on feeding houseplants (do not feed dormant houseplants)
Sow seeds for cool-weather vegetables
Sow frost-tolerant perennials indoors

February

Zone 4

Order seeds
Sow seeds indoors for hardy spring-blooming plants
Cut back on feeding houseplants (do not feed dormant houseplants)
Sow seeds for cool-weather vegetables
Sow frost-tolerant perennials indoors

Zone 5

Order seeds
Sow seeds for hardy spring-blooming plants
Cut back on feeding houseplants (do not feed dormant houseplants)
Sow seeds for cool-weather vegetables
Sow frost-tolerant perennials indoors

Zone 6

Order seeds
Sow seeds of warm-season annuals
Sow seeds for hardy spring-blooming plants
Cut back on feeding houseplants (do not feed dormant houseplants)
Sow seeds for cool-weather vegetables
Sow frost-tolerant perennials indoors

Pineapple Sage - Herb of the week

2012-01-25T15:48:00.000-06:00

I have been admiring the Pineapple Sage I brought into the house this fall because it was still flowering when frost hit. As as a result, today's

Herb of the week is: Pineapple sage, Salvia elegans

Belonging to the mint family Labiatae, it is indigenous to high altitude regions of Guatemala and Mexico. Despite its name, this perennial flowering plant is not related to pineapple. It is so called with reference to the scented leaves, whose sweet fragrance resembles that of the pineapple fruit. Similar to the growth habit of common sage, pineapple sage plant is a shrub of about 4-5 feet. It will begin flowering in Mexico in August, but farther north it may not flower until much later in the fall.

Including pineapple sage in your garden will allow you to enjoy lovely butterflies and humming birds visiting this fragrant plant. Harvest the leaves occasionally and enjoy them yourself or dry them for later use.

How to Grow

Considered a tender perennial, Pineapple sage is best adapted in USDA zones 8-11, so here in Illinois I am forced to grow it in a pot if I want to keep it from one year to the next. The ideal growing conditions are optimal sunlight exposure (at least 6 hours a day), well-drained and fertile soil, and regular watering. Based on your plan, it can be included in container gardening or grow directly in garden soil. Planting is best done in spring with stem cuttings. Prepare potting media or garden soil in early spring and purchase already rooted plantlets from the nursery, and plant in the regular way as you do for other bushy herbs. Pineapple sage is easily propagated from stem cuttings rooted in potting soil or a mixture of sand and peat moss. Pinching the tops of newly rooted cuttings reaps dual benefits: it promotes a bushier plant, and you can use the tasty young leaves to flavor a fruit salad or dessert.

The pale yellow-green leaves are veined, and covered with fine hairs. Six to twelve scarlet flowers grow in whorls, with a long inflorescence that blooms gradually and over a prolonged period of time. Scarlet colored flower buds in long tubular shapes appear in the late season, usually after everything else has bloomed. The buds bloom in a specific pattern, with the base flowers opening first. For regions with short fall or an early frost, transfer the plants indoors to lengthen their blooming period. This year I brought mine inside in October and it bloomed up until Christmas. Remember that it cannot tolerate prolonged dry spells and cold temperature, so you must water it regularly if you bring it indoors or the leaves with turn brown on the edges.
Because it’s a tender perennial, the way you grow pineapple sage depends on your climate. In the South, it is treated as a perennial, in the North as an annual. Either way, it develops into a graceful mound of fragrant foliage, equally at home in a formal herb garden or a casual herbaceous border. An established plant in the South needs a space about 41/2 feet in diameter, preferably at the rear of a border or in the center of an island bed where it will not obstruct the view of foreground plants. When placing pineapple sage among other ornamental flowers, consider the colors of its fall-blooming neighbors; for example, white or lavender asters might be a better choice than vivid magenta ones. If you grow pineapple sage as an annual, think of it as a foliage plant, as it may need to be brought indoors before it flowers. To facilitate the transition, you can grow it in a large container. This guarantees a satisfactory root system for it to carry on indoors and minimizes the shock of moving it when its season in the garden is over.

For easy maintenance, consider laying a mulch layer around the stem. This will reduce soil moisture evaporation and weed growth. If required, stake the plants to protect from strong winds, they can get tall and the stems are not woody, when you trim them they will bush out. The maximum height for pineapple sage is about 3 to 4 feet in the first year. If you live in the right zone they you can winter them over and get higher growth the following year.

Pineapple Sage Uses

The pineapple sage is a well-known multipurpose herb, prized for its versatile application. It is used as a curative plant, a flavorful herb for garnishing dishes and a specimen plant for avid gardeners. Pineapple sage leaves are edible and can be steeped in hot water to make an herbal tea or jam. It is also used in perfumes.

Cut them freely; buds on the lateral shoots will develop in abundance to produce a steady supply of flowers for your garden. The dried leaves and flowers impart their delicate, fruity bouquet to potpourri—it is hard to use too much. Entire stems can be dried for use in herbal wreaths.

In the kitchen, fruit salads are enhanced by the fruity, piquant flavor of the fresh flowers and leaves. This flavor is very different from that of garden sage; although there is a sagey element, it’s very subtle, and pineapple sage doesn’t substitute for other culinary sages. The flowers add visual sparkle as well. Even without flowers, a fresh leafy stem of pineapple sage is the perfect garnish for tall summer drinks.

For food lovers, pineapple sage recipes are perfect for including a flavorful dish in the meal menu. From sweet banana smoothie to bread, fritters, salsa and chicken recipes, the sweet scented leaves complement nearly all types of dishes that call for a rich flavor. Try mixing the minced leaves and flowers in cream cheese for a delightfully fruity spread, or knead a handful or two of chopped leaves into raisin bread dough. Steeping the leaves in hot apple juice and using the juice to make jelly is an easy way to preserve the pineapple sage flavor. You can preserve the sweetness in herbal sugar too by layering the leaves in sugar and allowing to infuse for a day or 5. The dried leaves can be brewed for a satisfying winter tea; however, the fruity element is lost in drying.

The purported health benefits of this herb include calming the nervous system, serving as a general tonic, improving the digestive health and treating heartburn. Pineapple sage is extensively used in Mexican traditional medicine, especially for the treatment of anxiety, and also for lowering of blood pressure. Although scientific information about these medicinal properties is scarce, a preliminary study on mice found support for the plant potentially having anti depressant and anti anxiety properties.

Recipes

Pineapple Sage Smoothie

1/3 cup skim milk

3/4 cup vanilla yogurt

1/2 banana

1 tsp honey

1 1/2 tbls pineapple sage packed and chopped

Place ingredients in blender in the order ingredients are listed. Process until smooth.

Pineapple Sage Pound Cake

I adapted this recipe from a pineapple and sage pound cake and I find it is much sweeter less savory with Pineapple sage.

1 cup butter (room temperature)

1 cup granulated sugar

1/4 cup honey

5 eggs

2 tbls pineapple sage leaves, chopped

3 tbls pineapple sage flowers, coarsely chopped

1 tsp grated lemon rind

4 tbls crushed pineapple, drained

1 tsp baking powder

2 cups flour

Preheat oven to 325 degrees F. Grease and flour four miniature loaf pans Cream the butter and sugar until very light and fluffy. Beat in the honey. Add the eggs one at a time, making sure to beat for one minute after each addition. Beat in the sage leaves, flowers, lemon peel, and crushed pineapple. Stir the dry ingredients together and add to the butter mixture. Fold these together gently, until just blended. Pour into loaf pans. Bake for approximately 45 minutes, or until golden brown (wooden pick inserted into center will come out clean). Cool on a rack for 10 minutes, then turn out of pans and continue to cool.

*I used a regular size loaf pan just bake a little longer till brown and cake tester comes out clean.

Pineapple Sage and Ginger Chicken

4 boneless skinless chicken breasts (pounded to 1/3 inch uniform thickness)

Salt and pepper to taste

1/4 cup flour

grapeseed oil

butter

1 bunch of fresh pineapple sage leaves, washed and chopped)

2 tbls ginger puree

1/2 cup white wine

1 cup chicken broth

1 lb pasta (gemelli or fettuccini)

whole pineapple sage leaves for garnish

Preparing the chicken: If you have a little time before cooking dinner, lightly salt and pepper the chicken breasts. It's great if you can do this the night before, but it's not necessary. Mix about a half teaspoon of salt in with the flour along with a little pepper. Dredge both sides of the chicken lightly in the flour. Heat a large heavy skillet (with a lid) over medium high heat, with a little grape seed oil and about half a tablespoon of butter. Quickly sear both sides of the chicken breast until just faintly golden; you don't want the insides to cook much at all. Cover tightly and turn the heat down very low. Cook for 10 minutes without lifting the lid. Remove from the heat and let sit for another 10 minutes, still tightly covered. Transfer chicken to warming plate, tented with foil to keep it warm.

Whisk the ginger puree into the wine. Heat the skillet with the pan juices and fat, scrapping up any fond (brown bits) from the bottom of the pan, and sauté the sage leaves just until wilted. Deglaze the pan with the wine and ginger mixture, letting it bubble until slightly reduced. Add the broth and cook until reduced by half. Meanwhile, cook the pasta in salted boiling water according to package instructions. Drain and toss with the ginger sauce. I saved a little bit of the ginger sauce to pour over the chicken. OR: Place the pasta on the platter, then the chicken and pour all the sauce evenly on top of the mixture. Serve the chicken on top of the pasta. Garnish with a few whole pineapple sage leaves. Serving suggestion: steamed vegetables and/or a tossed salad using seasonal produce. Basmati rice or jasmine rice is another option instead of pasta.

*To make your own ginger puree, finely grate 1 tablespoon fresh ginger and stir in about 1 tablespoon softened honey (or cane sugar). Do not substitute dry or ground ginger in this recipe as it will be overpowering in flavor and strength.

Cold and Flu Symptom Teas

2012-01-23T09:51:00.000-06:00

As I chugged down another cup of herbal tea trying to soothe the sore throat, cough and congestion I have been fighting with for a week now, I thought what a wonderful idea for a thoughtful gift for someone suffering the same way, but to make them herbal tea.

Now I have hundreds (that is not an exaggeration) of tea infusers, but many people I know do not. That was when I stumbled across this great idea. I found it on Dinah’s Gourmet Gifts.

Cheese cloth tea sachets. Here are her instructions: a small square of double ply cheesecloth with a mound of herbal tea blend on one end can be tightly rolled “sushi style;” the open ends brought to the center of the “sushi roll” and tightly bound in pretty cotton embroidery thread.” She even suggested a cardstock label with the ingredients and the healing properties of the herbs included.

This was so cute a picture in my head, when she said you could put them in a glass jar or a cellophane bag, I thought hey why not a cute tea mug or tea cup…

Then I realized I was using three different tea blends at home as a remedy for my ills and I could share those with you and you can make tea sachets for yourself or those you care about who are under the weather.

Picture of fyi mug (caption – I received this as a gift when I was the volunteer, volunteer coordinator for the PBS station in Indianapolis. I loved that position and this has become my favorite mug!)

Soothing Tea

1 part mint

1 part hyssop

1 part oregano

1 part parsley

1 part lemon balm

Place all herbs in a tea ball or bag, put in your nicest or most favorite cup or mug, and cover with boiling water. Steep for 10 minutes. Remember you are feeling ill so pamper yourself.

Floral Flu Symptom Tea

2 parts Calendula

1 part Feverfew

1 part Lavender

1 part lemon balm

Blend the herbs together, then use 2 tsp per cup of just off boiling water and steep for 7 to 10 minutes. Sweeten with honey if needed.

Broncial Congestion Tea

1 ½ oz Aniseed

1 oz Calendula flowers

3/4 oz Marshmallow root

1/3 oz Licorice root

Crush aniseeds and add to herbs. Pour 1 cup just off boiling water over 1 tsp. mixture and steep 10 minutes.

I have also been drinking From the Hearth Tea from the Essential Herbal which I recommend as well, it has holy basil, rose hips, lemon grass, and other strengthening herbs.

Blends from the Backyard Patch that are popular for winter colds include: Winter Remedy, Cure All, Headache Relief, and Work cure. This last blend has a bit of cayenne which clears the head and makes it easier to stay alert at work. You can check out all the Herbal Tea with this link.

Winter Blah boost With Herbs

2012-01-21T10:59:00.000-06:00

Winter Mood Booster Herbs

There has been virtually no snow this winter. Many days it feels like spring outside, but unlike spring there is not lengthening of the days yet, no greening of the plants and if there is you worry that the next temperature turn will kill them and lessen real spring when it does come months from now.

With my husband going into the hospital at the first of the year and myself gathering a nice seasonal cold by the second week of the month, this year has brought on a serious case of the winter blahs. I have no creativity at all. Writing the blogs takes so much energy that I am lucky to write one a day which hardly gets me ahead for gardening season! My fiction writing is in an untouched pile on the desk and even the thought that I might be getting something back from my editor is not exciting to me. My beadwork has been spread out on the table for weeks and I have not even bothered to fix my broken earrings. And we will not even talk about the housework that I have not accomplished this month…

I realized I needed some winter recovery in a hurry. I turned to a few natural mood boosters. Try adding little things to your life that bring you joy till you reach a tipping point and have to give in to being in better spirits -- from a hot date with your bathtub every night for a week to fresh-cut flowers by your bed. Sometimes it just takes a little creativity to find your way out of the doldrums of winter. Someone once told me a cold shower in the morning is good for removing the blah’s too, but I have not yet given that the test.

Here are a few herbs shown to help ease you out of that rut...

Remember always check with your physician before beginning a new regimen (especially if you're on medication).

Lemon balm – Loved by gardeners and herbalists for its fresh minty-lemon aroma, Lemon Balm is known for its relaxing and calming effects and great flavor. Lemon balm is wonderful in combination with milky oats and chamomile as a relaxing after-dinner tea.

St. John’s Wort might be one of the most well-known herbal remedies for depression. It has been the focus of many scientific studies, but the evidence of its effectiveness has been inconsistent. The general consensus seems to be that it can be healthful for mild forms of depression but lacks the ability to treat more severe depression all by itself. This makes sense, since herbs, though potent, are not drugs and any herbal protocol for serious issues should have a broad and multi-tiered approach. That said, individuals have had positive results taking St. John’s Wort, and it has a long history of use, especially in Europe. Taking St. John’s Wort in the form of a tincture is easy and doable. If you do not make your own tinctures, check out a supplier like Mountain Rose Herbs for a bottle of tincture. Follow the instructions on the bottle or ask your healthcare provider for their recommended serving size specifically for you. I am not one from the capsules, but I do make it into tea. I have never grown more than I can use personally, so I do not have a tea blend with St. John’s Wort.

Lavender is one of the best herbs for relaxing tension, calming anxiety, and easing mild depression. Turning to lavender essential oil is fast, easy, and uplifting when you’re feeling down. Dilute the oil in a bath, use an essential oil diffuser, or apply a drop or two to your clothing or pillow case.

One of my first tea blends (a combination of lavender and lemon balm) was created during the winter doldrums when I was trying to make it through an especially dark winter. After being outside gardening all summer the lack of activity and daylight took its toll. The resulting blend is Lemon lavender Splash. It even sounds uplifting, doesn’t it?

My Afternoon Lift Tea was created the following year with the same idea in mind. It contains cinnamon, chamomile and lemon balm and lemon peel. It is a good treatment for winter ailments as well as mood lifting.

Everyone always asks me why I seem happiest in winter when it snows a lot. That is because I love snow. After a storm when the air is brisk and the sun is out I love to go for a walk and those in the know will tell you, Vitamin D which we get from sunlight exposure is especially good for improving your mood. When there is no snow, I do not get outside much. So don’t forget to get some time in the sunshine when you have the opportunity. It’s for sure the best way to bring a little extra light into your winter day!

Ten Buying Tips & and a Top 10 for Herb Seeds

2012-01-20T09:54:00.000-06:00

Ten Tips Buying Seeds & Top Ten Seeds to Buy

This year I am so focused on what my garden will look like next year, that I have had the seed catalogs online and in paper form out on the desk since December! I am not going to let Spring planting sneak up on me and find me unprepared this year! You can avoid this problem too by shopping for seeds in mid-winter. It is a great way to spend a snow day (if we every get one) and gives you plenty of time to sort out the details of the next growing season. Whether you buy your seeds though the mail or from your local garden center, here are ten tips help you get the most for your money.

Tips for Buying Seed

For the best selection and prices, browse a variety of seed catalogs. Most of the major suppliers make their catalogs available online, which is a great way to start gathering ideas. When it's time to place an order, look for seed companies that specialize in plants that are grown in your specific region. Use the Garden Watchdog to type in your zip code and get a list of companies in your area.

After placing your order, keep your catalogs, or print the relevant pages, for reference. They contain important information about your seeds that you may find useful later. Remember that catalog statistics like height, spread, and days to maturity should only be used as an estimate. How your plants ultimately perform is dependent on local growing conditions.

Seed catalogs and websites include a lot of abbreviations in their descriptions. Most of these reference a plant's resistance to disease, or indicate a cultivar that has earned special merit. Look for a key to the symbols at beginning of the catalog or on the bottom of each page.

These are two types of seeds: hybrids and open-pollinated cultivars. Hybrids may produce earlier harvest and higher yields, but often at the expense of natural hardiness and resistance to disease. Seeds saved from hybrid plants may either be sterile or fail to breed true to their parent plant. Open-pollinated seeds are from traditional varieties that have been selected and grown for their desirable traits over a period of many years. They may taste better and are often more adaptable to local growing conditions. Seeds saved from open pollinated plants stay true to their parent plant.

Other things to know about Seeds

Fresh seed has the highest rate of germination. When purchasing seeds off the rack, check the date stamped on the packet. Be sure it's the current year. If you don't see a date, don't buy it.

Tiny seeds are sometimes coated in clay (pelleted) to make them easier to handle and sow. The pellets are sown on top of the soil, where the clay coating dissolves and exposes the seed when it comes into contact with water. Keep in mind that although pelleted seed packets look bulky, they may not contain as many seeds as you think.

Research before you buy. Choose cultivars based on plant size, habit, and tolerance of your soil conditions. If specific climate or growing conditions in your area tend to leave plants vulnerable to disease problems, make sure to look for disease-resistant cultivars.

Look for proven performers. For example, to receive the All-American Selections Winner Label, a vegetable or flower must have performed well in test gardens around the country and proven to be superior to all others on the market. Individual suppliers may also have their own marks of quality.

Seeds from commercial suppliers sometimes come pre-treated with synthetic chemicals to control seed decay and damping-off diseases (bright red or green colored seeds usually indicate treatment). Some studies have linked the introduction of these chemicals into the environment with the massive die-offs of honey bees. More data is still needed, but in the meantime, you can help protect these important pollinators by using untreated seeds.

Finally, any seed you buy should give good results if you follow the growing instructions. If it doesn't, contact the company for a refund.

Top Ten for 2012

Here is my list of the top ten herbs to grow from seed this year. I have included a culinary and well as flowering herbs in the group for those who incorporate their herbs into a garden or landscape border. These are not the “best” or the newest, they are just great herbs to grow from seed and if you have not tried them, now is the time.

Summer Savory
Summer savory boasts a warming, peppery scent and taste. One of the essential ingredients in Herbs de Provence (along with rosemary, thyme, and oregano), summer savory is also wonderful alone to season beans, meats and stuffings. The plant forms single stems 4-15 inches tall that are lined with linear dark green leaves up to 4 inches long. Whorls of lilac-purple flowers appear in summer. Plant spreads 7-30 inches. Sow in a well-drained, neutral to alkaline soil in full sun. Pick both leaves and flowers all summer to use fresh or dried.

Sorrel
120 days. One of the most useful of pot herbs, Sorrel offers a tangy, slightly sour bite. High in oxalic acid, it is a nutritious and palate-cleansing herb. The large, arrow-shaped leaves can be picked continuously as needed from spring through fall. Easy to grow in full sun to part shade and deep, rich soil, it reaches 16 to 24 inches tall and about 15 to 18 inches wide.

Parsley Italian Plain Leaf
Specially developed for use as fresh seasoning, the large, bright green leaves arise on 10-to 12-inch plants.

Flat-leafed Parsley is far more nutritious than the curly type. Harvest it as needed, but fairly regularly so that the plants keep sprouting new stems. In mild climates, you can continue to cut it throughout winter.

Basil Thai Siam Queen
Thai Siam Queen --A 1997 AAS winner, Basil Thai Siam Queen is as gorgeous in the garden as it is delicious on the dinner plate! The sturdy stems support extra-large, 4-inch-long and 2-inch-wide bright green leaves. Clusters of short terminal racemes of purple flowers are borne on the very top of the plant for a highly ornamental effect.

Basil Large Leaf Italian
Basils are loaded with volatile oils, responsible for the heady aroma and strong flavor so essential to cooking. The composition of oils varies greatly in different basil types, thus accounting for the wide range of scents available. Regarded as the essential variety for true Neapolitan cuisine, especially pesto, this Genovese-type basil grows 18 to 24 inches high and 12 to 15 inches wide. The dark green, shiny leaves grow up to 3 inches long on a tall, erect plant that is slow to bolt.

Basil Mrs. Burns' Lemon
60 days. A lemon flavor of mouth-puckering intensity! This heirloom cultivar offers larger leaves (2 1/2 inches long) and more tangy flavor than regular lemon basil. It loves hot dry summers. Pinch off the pink flowers as they arise to encourage even more side shoots. 18 to 24 inches high, 12 to 24 inches wide.

Cilantro Santo
The strong, zesty scent of this annual herb is unmistakable! Slow-growing, Santo allows you to harvest just the amount you need over a long, long season. And after the flowers pass, let them go to seed and collect the seeds for use as Coriander!

Calendula
Both the petals and the leaves are edible on this useful herb. It repels destructive insects very effectively, so it's essential to the vegetable garden. And it sets lovely 2-to 3-inch yellow blooms just great for cutting, so it's needed in the annual bed and the cutting garden. Best in full sun in the north, afternoon shade in the south and southwest, it flowers heavily in spring and, if cut back in midsummer, repeats in fall! Depending on climate, expect it to reach 15 to 30 inches high and wide.

Borage
Plant this herb for the ornamental value of its starry purple-blue flowers, to attract beneficial insects to your garden, and to harvest for teas and other summer drinks. Plants self-sow freely, so you can enjoy more plants next year! Pkt is 100 seeds. Qty 1 Pkt Seeds is all you need.

Fernleaf Dill
If you love the tangy flavor of fresh D ill weed with fish and vegetable dishes, Fernleaf Dill is the variety you MUST grow! Just 18 inches high, it's perfect for the kitchen windowsill or the sunny garden. Its feathery leaves are so lush and tasty that this hardworking little plant won a 1992 All-America Selection. Easy to grow and delicious!

Fernleaf Dill blooms from midsummer into fall, with flattopped blooms that may remind you of Fennel. You don't have to wait to harvest the leaves, however --snip them with nail or kitchen scissors as soon as the plant has a few branches to spare, and enjoy them fresh for months on end! In the garden, Fernleaf Dill is a nice companion to cabbage, onion, and lettuce.

So enjoy your garden planning for 2012! And if you are interested in growing some herbs indoors this winter, I recommend reading this article I found from The Oreganian: http://www.oregonlive.com/hg/index.ssf/2012/01/13_herbs_worth_growing_indoors.html

Rooibos - Herb of the Week

2012-01-18T13:47:00.001-06:00

In keeping with herbs good for hot tea in the month of January (which is HOT TEA month!) I decided to discuss

Rooibos Aspalathus linearis, red bush tea as the Herb of the week.

photo courtesy of www.bushmanskloof.co.za

Deep in the heart of South Africa, in the mountains and valleys of the Cedarberg region near Cape Town, vast vistas, fields of verdant green bushes, fill the landscape. Traveling throughout this precipitous expanse, one may not suspect that this bright bush, which the locals refer to as "Rooibos," (pronounced roy-boss), could be such a versatile and remarkable herb. Among Rooibos' many uses, Rooibos' most popular utilization is as a tisane, or herbal beverage. Also known as Red tea, Bush tea and Redbush tea, Rooibos tea has become the hottest trend in the tea industry.

The product has been popular in Southern Africa for generations and is now consumed in many countries. Rooibos is grown only in a small area in the region of the Western Cape province of South Africa. Like most real teas (Camellia Sinensis), Rooibos tea goes through a fermentation process. Rooibos tea is finely chopped, bruised and left to ferment in heaps. Rooibos tea is then left to dry in the African sun, where it changes from a vivid green to a deep mahogany red the unique color which Rooibos tea is known and adored. This process produces the distinctive reddish-brown color of Rooibos and enhances the flavor. Unoxidized "green" Rooibos is also produced, but the more demanding production process for green Rooibos (similar to the method by which green tea is produced) makes it more expensive than traditional Rooibos. It carries a malty and slightly grassy flavor somewhat different from its red counterpart.

In South Africa it is common to prepare Rooibos tea in the same manner as black tea, and add milk and sugar to taste. Other methods include a slice of lemon and using honey instead of sugar to sweeten.

Rooibos is becoming more popular in Western countries, particularly among health-conscious consumers, due to its high level of antioxidants such as aspalathin and nothofagin, its lack of caffeine, and its low tannin levels compared to fully oxidized black tea or unoxidized green tea leaves. Rooibos also contains a number of phenols, including flavanols, flavones, flavanones, and dihydrochalcones. Two rooibos flavonoids, quercetin and luteolin have been known to have cancer fighting qualities. Rooibos does not contain the antioxidant Epigallocatechin-3-gallate (EGCG).

HISTORY

Through the 17th and 18th centuries, European travellers and botanists visiting the Cederberg region in South Africa commented on the profusion of "good plants" for curative purposes. In 1772, Swedish naturalist Carl Thunberg noted that "the country people made tea" from a plant related to rooibos or redbush.

Traditionally, the local people would climb the mountains and cut the fine needle-like leaves from wild rooibos plants. They then rolled the bunches of leaves into bags and brought them down the steep slopes on the backs of donkeys. The leaves were then chopped with axes and bruised with hammers, before being left to dry in the sun. The Dutch settlers to the Cape developed Rooibos as an alternative to black tea, an expensive commodity for the settlers who relied on supply ships from Europe.

In the 1930s, Ginsberg persuaded local doctor and Rhodes scholar Dr. Le Fras Nortier to experiment with cultivation of the plant. Le Fras Nortier cultivated the first plants at Clanwilliam on the Klein Kliphuis farm. The tiny seeds were difficult to obtain, as they dispersed as soon as the pods cracked, and would not germinate without scarifying. Le Fras Nortier paid the local "volk", some of whom were his patients, to collect seeds. An aged Khoi woman came again and again, receiving a shilling for each matchbox filled with seed. She had found an unusual seed source: having chanced upon ants dragging seed, she followed them back to their nest and, on breaking it open, found a granary. The attempts by Dr. le Fras Nortier were ultimately successful, which led Ginsberg to encourage local farmers to cultivate the plant in the hope that it would become a profitable venture. Klein Kliphuis became a tea farm, and within ten years the price of seeds soared to an astounding rate, the most expensive vegetable seed in the world. Today the seed is gathered by special sifting processes. Since then, rooibos has grown in popularity in South Africa, and has also gained considerable momentum in the worldwide market. A growing number of brand-name tea companies sell this tea, either by itself or as a component in an increasing variety of blends.

Due to the difficulties buying and shipping tea (once again, I'm referring to "real" tea) from war-ridden Asia during World War II, the demand for a substitute beverage was urgent. Since Rooibos tea was such a fitting alternative, Rooibos' popularity rapidly rose. But it wasn't until decades later that Rooibos teas' real success began. In 1968, South African mother Annique Theron fortuitously stumbled across Rooibos teas' ability to calm her baby, relieving the infant of colic and insomnia. Gratified by Rooibos' natural healing potential, Annique went on to investigate and document Rooibos' health-promoting properties. In 1970, Annique published her findings a book titled "Allergies: An Amazing Discovery." With this publication, Rooibos tea first became widely recognized worldwide.

Widely acclaimed throughout the media and a New York Times Bestseller, The No.1 Ladies Detective Agency by Alexander McCall Smith extols the delicious qualities of naturally sweet Rooibos tea. Set in Botswana, Africa, The No.1 Ladies Detective Agency is the first book in a series (of the same title), wherein the main character, Precious Ramotswe, frequently entertains clients and visitors with a cup of what is referred to as "Bush" tea or "Redbush" tea (these, as we know, are colloquialisms for Rooibos). The enormous success of this series seems to have catalyzed a remarkable demand for Red tea, bringing Rooibos tea to the forefront of the beverage world.

USES

No matter what it is called (Red Tea, Redbush Tea, Bush tea, Mountain tea, Long life tea, Herbal Allergy tea or Rooibos Tea), all can agree that Rooibos is a delicious, naturally sweet and versatile beverage. When Annique first made this discovery, it was impossible for her to know the many amazing health benefits Rooibos tea can provide. Throughout many years of rigorous scientific investigation, many benefits have surfaced and more are sure to follow. Although most health claims about Rooibos have not been entirely proven, we are very clear that Rooibos tea contains many flavinoids, free-radical fighting antioxidants (similar to Polyphenols which have made Green tea famous). Even more alluring, unconfirmed studies are showing that these flavinoids may be up to 50 times more effective than those found in Green tea.

Rooibos is purported to assist with nervous tension, allergies and digestive problems. Traditional medicinal uses of rooibos in South Africa include alleviating infantile colic, allergies, asthma and dermatological problems. Although human studies of rooibos are scarce in scientific literature, animal studies suggest it has potent antioxidant, immune-modulating and chemopreventive effects. In addition, no adverse side effects of consuming rooibos tea have been documented. Being that Rooibos tea is naturally caffeine free (an especially important benefit for pregnant women, children and caffeine-sensitive drinkers), Rooibos tea can be consumed before sleep without caffeine's stimulant side effects. Rooibos tea has also been shown to soothe the body's reaction to allergy and rashes. Rooibos tea also contains anti-spasmodic agents which can relieve stomach pains. In Asia, it is known as "Long Life" tea, in that many believe that Rooibos has anti-aging effects

When added to lotions, Rooibos has been shown as an effective herbal remedy for skin ailments such as eczema and acne. In cooking, Rooibos tea has been shown to be an effective meat tenderizer and a wonderful marinade. Rooibos is also being used as a dye, a vitamin, a spice and just about anything that could be imagined.

RECIPES

Orange flavored Rooibos

3 Rooibos teabags

One can of Concentrated Orange Juice (341 ml Frozen and unsweetened)

Iced cubes

Prepare 1 liter of strong Rooibos (by steeping 3 bags in 1 liter of boiling water for more than 10 minutes). Sweetner can be added to the warm Rooibos if a sweetened drink is required. Remove the teabags and add the frozen orange juice. Stir and add ice (2 to 3 trays of ice will be enough to cool down the tea and dilute the concentrate) Serve immediately with more ice cubes, garnished with fruit slices and mint. This mix can also be served later but then we recommend that you add less ice and let it cool down normally. Will serve 12 glasses.

Rooibos Fruit Smoothie

1/2 banana (preferably frozen)
3 cups fruit (peaches, berries, frozen or not)
Cold Rooibos until it reaches the top of blender

Blend and enjoy! A healthy energizing treat anytime!

Rooibos Pancakes

Using yesterday’s tea to make this mornings pancakes is a great way to use up Rooibos and add flavor, color and nutrients to your recipe.

2 cups cold Rooibos tea (or warm if it happens to be)
2 eggs
2 cups whole wheat or unbleached white flour
1 teaspoon baking soda with a tsp of apple cider vinegar to activate it
1 teaspoon vanilla (optional)
2 tablespoons oil of any kind (I use olive, canola or sunflower would be fine)

Combine the wet ingredients (except vinegar and oil), add the dry ingredients including baking soda and add the vinegar right on top. Once it fizzes, stir dry ingredients into wet until you have a smooth mixture. If it seems too stiff, add more rooibos, water or milk. If it seems too liquid, add a little more flour. The last step is to add the oil and stir just a few times so you can see the oil coating the outside of the batter. Heat cast iron pans or some other non stick pan. Pour into fry pans by the cup and when you see bubbles across the top of the pancake flip and cook on the other side for 25-50 seconds depending on the heat. The pancakes should be a golden brown color on both sides and cooked all the way through.

Rooibos Vegetable Soup

1/8 cup olive oil

3 onions, finely chopped

2 cloves of garlic, crushed

1 lb of bacon, diced

2 cups broccoli, broken into florets

3 carrots, chopped

4 potatoes, diced

2 1/2 cups green beans, cut into 1” pieces

2 cups cabbage, sliced (optional)

1 small can tomato paste

6 chicken stock cubes, dissolved in 6 cups of hot Rooibos Tea

Coarsely ground black pepper and salt to taste

¼ cup Tbsp fresh parsley, chopped

Sauté garlic & onions in heated oil in a large saucepan until tender. Add bacon & fry until done, but not brown. Add the remaining vegetables and stir-fry slightly. Add chicken stock and bring to boil. Reduce heat and simmer until vegetables are tender. Flavor with salt, pepper and nutmeg. Sprinkle with parsley & serve. (Serves 8-10)

Hot Tea Enjoyment #4 - Storing your tea

2012-01-13T14:17:00.000-06:00

Somehow the Tea Enjoyment series I started in January 2010 became derailed sometime in March 2010. I apologize to those who were actually following it. If you were not, what I started in January 2010 in celebration of Hot Tea Month was a series of 7 points about improving your enjoyment of tea.

To see the first few posts, check out:

http://backyardpatch.blogspot.com/2011/02/hot-tea-enjoyment.html

It was the 7 points that got me thinking about how I sell my loose tea and I realized that I was not using the best storage method so I changed. Discussing that lets me move to the next Step in the 7 points.

For reference here are the 7 points to enjoying hot tea:
1. Try a new type of tea.
2. Buy loose tea instead of bags

3. Learn how to brew the best tea.

4. Understand how to store tea.
5. Experiment with tea in other drinks,
6. Host a tea tasting with friends.
7. Put brewed tea leaves to good use.

4. Understand how to store tea.

When storing teas the key is avoiding exposure to light, heat, moisture, and air Use opaque food-safe containers with a sealed lid. Tins and plastic are best. Because tea has a certain amount of moisture in the leaf that can be trapped in glass it is generally not considered best, especially clear glass. That being said I personally store much of my tea in amber glass jars.

Store tea in dark, airtight containers such as tins or opaque plastic containers with tight-fitting lids.

Split large quantities into smaller packages, and vacuum-pack them for long-term storage. Keep them in a dark cupboard or opaque container to exclude light.

Keep herbal teas away from other spices and strong odors. Herbal teas can absorb odors and flavors from other foods and ruin the brew. Each herbal tea should have its own tin or container. Do not pack several different teas in the same container.

Store herbal teas for up to six months in an opaque airtight container. Vacuum-packed teas keep for up to two years. Place them in a cool, dark place but not in the refrigerator. The air circulation in your refrigerator is actually very drying and can shorten the life of tea and other dried herbs by more than half.

At the Backyard Patch I sold all my loose teas in zip seal bags. That is not bad, but I decided that since I pride myself on long shelf life, the tea needed to have a long life container, so in 2010 we switched to selling our loose tea in round metal tins. They stack nicely, can be magnetized to the refrigerator for easy access, and are a perfect storage container. If you would like tea in these wonderful new containers, check out our herbal teas on the website.