Marjoram is a cold sensitive perennial herb with woody stems. It blooms from June through August and is propagated by root division in the Fall. The whole plant has a strong, fragrant balsamic odor and a warm, pine taste with hints of citrus. Large quantities are still gather and hung in cottages for making Marjoram tea.
Marjoram is used extensively in the modern kitchen and the fresh leaves are perfect on a salad. This aromatic herb was once used to make "swete washing water" that our forefathers used to scour their furniture. The juice of this plant were also widely used as a perfume before the introduction of modern perfumes.
It appears that I will not be growing Marjoram as is grows in zones 7 through 9. However, I am looking into sources for purchasing the ingredients that I cannot grow locally. I found a company called Monterey Bay Spice Company that seems very reasonable in price.
Harvesting, Drying and Storing
The leaves are are harvest and used fresh or dried. Traditionally, the tops of the plant are cut just as it begins to flower and laid out in the shade to dry slowly. The leaves may be harvested and dried in a dehydrator. Store in an air tight container in a cool dark place for maximum shelf life.
Friday, April 26, 2013
Thursday, April 25, 2013
Herbal Teas on the Cheap: Part 9 - Yarrow
Yarrow (Achillea millefolium) is an upright perennial that grows from 1 to 3 feet in height. It produces pink to white flowers in June. The yarrow will spread from rhizomes underground, so caution must be used when planting to the control this herb.
There is much lore associated with Yarrow. It is also know by a variety of other names: Milfoil, Old Man's Pepper, Soldier's Woundwort, Knight's Milfoil, Herbe Militaris, Thousand Weed, Nose Bleed, Carpenter's Weed, Bloodwort, Staunchweed, Sanguinary, Devil's Nettle, Devil's Plaything, Bad Man's Plaything, and Yarroway. The Highlanders still use it to make an ointment to apply to wounds and they dispel melancholy with Milfoil tea. It has been used for many hundreds of years to staunch the flow of blood from various wounds inflicted on the battlefield. In Sweden, it is known as "field hop" and has been used in the production of beer.
Planting and Growing Yarrow
Yarrow spreads rapidly and multiplies easily by seed. Care should be taken to prevent it from taking over the entire area. It would be most suitably grown in pots. The flowers, white or pale lilac, being like minute daisies, in flattened, terminal, loose heads, or cymes. The whole plant is more or less hairy, with white, silky hairs lying close to the stem.
Harvesting, Drying and Storing
The whole plant can be harvested. The leaves, stems and flowers should be harvested in late Summer, when the plant is in bloom. Dehydrate using a drying screen or your dehydrator. Store in a cool, dark place into ready to use.
There is much lore associated with Yarrow. It is also know by a variety of other names: Milfoil, Old Man's Pepper, Soldier's Woundwort, Knight's Milfoil, Herbe Militaris, Thousand Weed, Nose Bleed, Carpenter's Weed, Bloodwort, Staunchweed, Sanguinary, Devil's Nettle, Devil's Plaything, Bad Man's Plaything, and Yarroway. The Highlanders still use it to make an ointment to apply to wounds and they dispel melancholy with Milfoil tea. It has been used for many hundreds of years to staunch the flow of blood from various wounds inflicted on the battlefield. In Sweden, it is known as "field hop" and has been used in the production of beer.
Planting and Growing Yarrow
Yarrow spreads rapidly and multiplies easily by seed. Care should be taken to prevent it from taking over the entire area. It would be most suitably grown in pots. The flowers, white or pale lilac, being like minute daisies, in flattened, terminal, loose heads, or cymes. The whole plant is more or less hairy, with white, silky hairs lying close to the stem.
Harvesting, Drying and Storing
The whole plant can be harvested. The leaves, stems and flowers should be harvested in late Summer, when the plant is in bloom. Dehydrate using a drying screen or your dehydrator. Store in a cool, dark place into ready to use.
Wednesday, April 24, 2013
Herbal Teas on the Cheap: Part 8 - Anise Hyssop
Anise Hyssop (Agastache foeniculum) is a semi-woody, upright-growing plant that has leaves and tiny, lavender flowers that taste and smell like anise. This perennial is hardy in zones 4 to 9, and can reach 2 to 4 feet in height and about 1 foot in diameter. It blooms in the garden beginning mid to late summer with 4 to 6-inch dense spikes of tiny flowers.
Tuesday, April 23, 2013
Herbal Teas on the Cheap: Part 7 - Rosemary
Rosemary (Rosmarinus officinalis) is associated with Mediterranean cooking. It is a beautiful ornamental plant as well as a delicious culinary herb. It is difficult to start from seeds, so you are better off getting a nursery plant. Seeds do not always grow true to the parent.
To propagate a new plant:
Pests and Problems of Rosemary Plants
Rosemary, when grown indoors, tends to get powdery mildew. Powdery mildew is a white, powdery fungus that can develop if the surrounding air is humid and there is not enough air movement. It won't kill your rosemary, but it will weaken the plant.
Keep the humidity low, keep the plant in sunlight and, if necessary, run a fan for a few hours a day to create a breeze in order to help prevent powdery mildew development.
Also watch for aphids and spider mites. These pests seem to live on houseplants for the winter. Catching them before a total infestation will make them easier to control. Repeated spraying with insecticidal soap should take care of the problem.
Maintaining a Potted Rosemary
Move your potted rosemary back outdoors once all danger of frost has passed. As with most potted plants, the soil in your rosemary pot will degenerate through watering and root growth. Repot at least once a year. Spring is a good time to repot your rosemary, but it should be fine no matter what time of year you get to it.
When the rosemary plant puts out considerable growth or looks like it just can't get enough water, it has outgrown its pot and needs to be transplanted into a larger one. If you want to maintain the size of your rosemary plant, root prune it by slicing off a couple of inches of the roots from the bottom and sides of the root ball and replanting in the same pot. Be sure to trim some of the top at the same time, to lessen the work load of the roots and the stress placed upon the trimmed plant. Then allow your repotted plant some time to regroup. It should reward you with many more seasons of snippings.
Harvesting, Drying and Storing
Both the leaves and the flowers are edible. Simply snip off pieces of the stem as you need it. Use fresh, finely chopped, or dehydrate and store in an airtight container for future use.
To propagate a new plant:
- Cut about a 2" section from the soft, new growth of an established plant.
- Remove the leaves from the bottom half of the cutting and dip the tip into a rooting hormone.
- Place the dipped end into a container of damp potting soil mix, something containing peat moss with vermiculite or perlite.
- Place the container in a warm spot with out of direct sunlight.
- Mist the cuttings daily and water periodically to ensure that the soil does not dry out.
- In about 2 or 3 weeks, your cuttings should have rooted.
- Transplant into individual pots about 3 or 4 inches in diameter, and pinch off the very top of the cutting to encourage it to develop branches.
Money Saving Tip: Willow Water is a natural rooting hormone. You can make your own is you have access to a Willow tree. Take a few cuttings of branches with plenty of green leaves on them. Remove the leaves and chop them up finely as you would a culinary herb. you may include some of the soft branch in it as well. You should have 2 cups of well chopped willow material. Put it in a large non-reactive container, such as a stoneware bowl. Cover with 1 gallon of boiling water and let it steep overnight, up to 24 hours. If you can't boil water, room temperature water will do, but let it steep for a full 24 hours.
Pests and Problems of Rosemary Plants
Rosemary, when grown indoors, tends to get powdery mildew. Powdery mildew is a white, powdery fungus that can develop if the surrounding air is humid and there is not enough air movement. It won't kill your rosemary, but it will weaken the plant.
Keep the humidity low, keep the plant in sunlight and, if necessary, run a fan for a few hours a day to create a breeze in order to help prevent powdery mildew development.
Also watch for aphids and spider mites. These pests seem to live on houseplants for the winter. Catching them before a total infestation will make them easier to control. Repeated spraying with insecticidal soap should take care of the problem.
Maintaining a Potted Rosemary
Move your potted rosemary back outdoors once all danger of frost has passed. As with most potted plants, the soil in your rosemary pot will degenerate through watering and root growth. Repot at least once a year. Spring is a good time to repot your rosemary, but it should be fine no matter what time of year you get to it.
When the rosemary plant puts out considerable growth or looks like it just can't get enough water, it has outgrown its pot and needs to be transplanted into a larger one. If you want to maintain the size of your rosemary plant, root prune it by slicing off a couple of inches of the roots from the bottom and sides of the root ball and replanting in the same pot. Be sure to trim some of the top at the same time, to lessen the work load of the roots and the stress placed upon the trimmed plant. Then allow your repotted plant some time to regroup. It should reward you with many more seasons of snippings.
Harvesting, Drying and Storing
Both the leaves and the flowers are edible. Simply snip off pieces of the stem as you need it. Use fresh, finely chopped, or dehydrate and store in an airtight container for future use.
Monday, April 22, 2013
Herbal Teas on the Cheap: Part 6 - Balmy With a Chance of Lemons
Lemon balm (Melissa officinalis) is a small shrub-like plant and is a member of the mint family with similar oval-shaped leaves. Native to Europe and the Mediterranean, it is grown all over the world. Lemon balm has a faint lemon scent and has been used for centuries to reduce stress and anxiety, promote sleep, improve appetite, and ease pain and discomfort from indigestion.
Lemon Balm grow to around 24 inches tall and looks like over-sized mint. After the last frost, plant in a sunny location. In some of the warmer zones, it will do better in partial shade, especially at mid-day. Whenever your plant is looking tired due to drought, hail, insects, or other stress, just cut it back and let it rejuvenate itself with fresh, new growth. Lemon balm likes rich, moist, but well-drained soil with a pH of 6 to 7. Because it is harvested continually for lots of leaves, it needs a little fertilizer.
Harvesting, Drying and Storing
Harvest the leaves of this plant throughout the Summer and dry using your dehydrator. If you don't own a dehydrator, you can use a drying screen in a dark place. Store dehydrated leaves in an airtight container in a cool, dark place until ready to use.
Special Notes
Lemon balm may be considered a noxious weed or invasive plant in some areas. Lemon balm is drought tolerant and is useful in xeriscaping. Lemon balm is known to attract bees, butterflies and birds and has fragrant blossoms. Lemon balm self-sows freely; remove flowers (deadhead) if you do not want volunteer seedlings the following season.
Lemon balm is often used as a flavoring in ice cream and herbal teas, both hot and iced, often in combination with other herbs such as spearmint. It is also frequently paired with fruit dishes or candies. It can be used in fish dishes and is the key ingredient in lemon balm pesto. It has been suggested that it might be a better, healthier preservative than beta hydroxy acid in sausages.
The crushed leaves, when rubbed on the skin, are used as a repellant for mosquitoes.
Lemon balm is also used medicinally as an herbal tea, or in extract form. It is claimed to have antibacterial and antiviral properties
Lemon Balm grow to around 24 inches tall and looks like over-sized mint. After the last frost, plant in a sunny location. In some of the warmer zones, it will do better in partial shade, especially at mid-day. Whenever your plant is looking tired due to drought, hail, insects, or other stress, just cut it back and let it rejuvenate itself with fresh, new growth. Lemon balm likes rich, moist, but well-drained soil with a pH of 6 to 7. Because it is harvested continually for lots of leaves, it needs a little fertilizer.
Harvesting, Drying and Storing
Harvest the leaves of this plant throughout the Summer and dry using your dehydrator. If you don't own a dehydrator, you can use a drying screen in a dark place. Store dehydrated leaves in an airtight container in a cool, dark place until ready to use.
Special Notes
Lemon balm may be considered a noxious weed or invasive plant in some areas. Lemon balm is drought tolerant and is useful in xeriscaping. Lemon balm is known to attract bees, butterflies and birds and has fragrant blossoms. Lemon balm self-sows freely; remove flowers (deadhead) if you do not want volunteer seedlings the following season.
Friday, April 19, 2013
Herbal Teas on the Cheap: Part 5 - Lavender
Lavender is Mediterranean by origin, but has been cultivated all over the world. It's soothing fragrance makes it a popular choice among gardeners and it makes a wonderful herbal tea.
Lavender is a member of the mint family. It likes a sunny location and is drought and pest resistant. However, not all lavenders are created equal! When looking for lavender with making tea in mind, consider planting English lavender, sometimes called "True Lavender".
English lavender is a hardy perennial with medium purple flowers, and typically reaches a height of 2 to 3 feet. It does well in zones 5 through 11. A few varieties of English lavender that are good for tea are:
Lavandula Angustifolia 'Folgate'
Lavandula Angustifolia 'Hidcote’ ("Queen of the Herbs")
Lavandula Angustifolia 'Pyrenaica'
Harvesting, Drying and Storing
Harvest the flowers in the Summer just when the flowers open. Take enough of the stems to tie together with rubber bands or twine. Hang bunches upside down in a cool, dark location for up to 4 weeks or until dry. The lavender is dry when the flowers start to fall off on their own. You may want to place something under the hanging bunches to catch any flowers that fall off during the drying process. Once dry, gently push the flower blooms off the stem, gather and place in a clean container. Store in a cool, dark location until ready to use.
Lavender is a member of the mint family. It likes a sunny location and is drought and pest resistant. However, not all lavenders are created equal! When looking for lavender with making tea in mind, consider planting English lavender, sometimes called "True Lavender".
English lavender is a hardy perennial with medium purple flowers, and typically reaches a height of 2 to 3 feet. It does well in zones 5 through 11. A few varieties of English lavender that are good for tea are:
Lavandula Angustifolia 'Folgate'
Lavandula Angustifolia 'Hidcote’ ("Queen of the Herbs")
Lavandula Angustifolia 'Pyrenaica'
Dried Lavandula Angustifolia flowers
Harvesting, Drying and Storing
Harvest the flowers in the Summer just when the flowers open. Take enough of the stems to tie together with rubber bands or twine. Hang bunches upside down in a cool, dark location for up to 4 weeks or until dry. The lavender is dry when the flowers start to fall off on their own. You may want to place something under the hanging bunches to catch any flowers that fall off during the drying process. Once dry, gently push the flower blooms off the stem, gather and place in a clean container. Store in a cool, dark location until ready to use.
Allergen Alert: Lavender essential oil (contained in the flowers) are well-known to trigger allergies and contact dermatitis. Lavender may react adversely with some drugs. Nausea, vomiting, headache and chills are sometimes reported after inhaling lavender or absorbing it through the skin. Please use caution and common sense when trying any new or unusual food product. I am not a medical expert and this is not meant as a substitute for medical advice from a trained professional.
Lavender Ice Tea
2 Tbsp. Lavender flowers (1 Tbsp. dry)
1 Tbsp. Lemon balm (1 tsp. dry, or one lemon slice)
1 Tbsp. Mint (1 tsp. dry, applemint is best, but spearmint works well too)
3 Tbsp. Honey
Pour six cups of boiling water on herbs and steep for ten to fifteen minutes.
Cool to room temperature.
Add lemon slice after cooling if you're using it instead of lemon balm.
Add honey and stir.
Add crushed ice.
Thursday, April 18, 2013
Herbal Teas on the Cheap: Part 4 - Chamomile; German or Roman?
There are two different types of chamomile; German and Roman (English). The German chamomile is an annual that grows into a bushy shrub about 3 feet tall, but the Roman (English) chamomile is a perennial that only gets about a foot high and tends to grow along the ground. Both have very similar aromatic blossoms, which is the part that you will harvest and dry for tea.
Which one should you plant? Well, the answer depends on what you want to do with it. German chamomile tends to be a little sweeter than Roman chamomile, so it is a natural choice for your tea blends. We will concentrate on the German chamomile in this post.
The chamomile bush will produce small white flowers with large yellow centers. The blossoms have an apple-like aroma. You can start these plants as seeds indoors about 6 weeks before the last frost of the season. Sprinkle the seeds on top of the soil, but do not cover as the seeds need light to sprout. Keep the seeds moist and thin down to one plant per 12-inch pot. If planting outside, plant the seedlings 12 to 18 inches apart. Sunny locations are best, but they will tolerate partial shade.
Although German chamomile is a perennial, it will readily seed itself if you let the flowers go to seed. Otherwise, collect the seeds for the next year's planting. Since the seeds do so well on their own, gardeners tend to plant in pots and harvest all the blossoms and seeds before they drop to better control the plants.
Not many insects will bother your plants. They are even reputed to keep cucumber beetles away, so they are great for companion planting. If you find aphids on the plants you can spray them off with water from the garden hose.
Harvest the whole flower heads in the early morning after the dew is gone to dry for your tea. Shake the plants gently to remove any foreign material, dirty and insects, then pinch or snip off just below the flower head. The flowers open up in the morning and close as the sun goes down. You want the harvest the flowers at their peak; no stems or leaves. Dry the flowers using drying screens or a dehydrator. I prefer the dehydrator method for faster drying. Store in a sealed glass jar and keep out of sunlight. You may consider not crumbling the flowers until you are ready to use them to preserve the oils and aroma of the herb.
Which one should you plant? Well, the answer depends on what you want to do with it. German chamomile tends to be a little sweeter than Roman chamomile, so it is a natural choice for your tea blends. We will concentrate on the German chamomile in this post.
The chamomile bush will produce small white flowers with large yellow centers. The blossoms have an apple-like aroma. You can start these plants as seeds indoors about 6 weeks before the last frost of the season. Sprinkle the seeds on top of the soil, but do not cover as the seeds need light to sprout. Keep the seeds moist and thin down to one plant per 12-inch pot. If planting outside, plant the seedlings 12 to 18 inches apart. Sunny locations are best, but they will tolerate partial shade.
Although German chamomile is a perennial, it will readily seed itself if you let the flowers go to seed. Otherwise, collect the seeds for the next year's planting. Since the seeds do so well on their own, gardeners tend to plant in pots and harvest all the blossoms and seeds before they drop to better control the plants.
Not many insects will bother your plants. They are even reputed to keep cucumber beetles away, so they are great for companion planting. If you find aphids on the plants you can spray them off with water from the garden hose.
Money-Saving Tip: You can use a spray bottle with a little liquid dish detergent and water to take care of soft-bodied insects. This solution is highly effective on aphids and the like. I put a few tablespoons of liquid dish soap into a clean spray bottle, which I purchased just for that purpose, and fill it up with tap water.
***Use caution if you are reusing a spray bottle that contained cleaners and the like. I would highly recommend buying a new spray bottle from the local dollar store instead as you will be spraying plants that you will be consuming.***
The soapy water is a contact control, not residual, so it will only work on the insects that you spray directly. I have even successfully used it on yellow jackets that tend to nest behind my shutters.
My fruit trees did not fair well when I left the soapy water on the leaves. I strongly recommend rinsing the soap off your fruit trees after about 20 or 30 minutes so you don't burn your leaves. My roses have never had any problems even without rinsing. You may want to test your plants using this solution to see how they react.Harvesting, Drying and Storing
Harvest the whole flower heads in the early morning after the dew is gone to dry for your tea. Shake the plants gently to remove any foreign material, dirty and insects, then pinch or snip off just below the flower head. The flowers open up in the morning and close as the sun goes down. You want the harvest the flowers at their peak; no stems or leaves. Dry the flowers using drying screens or a dehydrator. I prefer the dehydrator method for faster drying. Store in a sealed glass jar and keep out of sunlight. You may consider not crumbling the flowers until you are ready to use them to preserve the oils and aroma of the herb.
Wednesday, April 17, 2013
Herbal Teas on the Cheap: Part 3 - Who Knew Roses Had Hips?
What is a rose hip? A rose hip is the red berry that forms on certain types of roses after the flower has been pollinated and fades away. Rose hips are part of the apple and crab apple family. Not all roses produce hips, so don't be surprised if you have never seen one. Being a true member of the apple family, rose hips are edible and very high in vitamin C. You can also eat rose petals. Sprinkle them on salads, use them
as garnish, or make them into wonderful rose-petal jelly, and don't forget the homemade rose-petal wine.
There are a variety if "tea roses" that do produce these luscious little berries. Many hybrid tea roses are so packed with petals that pollinating bees or other insects can’t access the centers. Roses most known for their hip displays usually have single, semi-double or otherwise cupped bloom form.
Once you choose the variety of rose that you would like to grow, make sure that you are not spraying them with pesticides if you are planning on harvesting the rose hips for consumption. This hold true for any plant that you intend to harvest parts of for consumption. I need to choose a very hardy variety as I live in hardiness zone 5a (-20°F to -15°F).
There are a variety if "tea roses" that do produce these luscious little berries. Many hybrid tea roses are so packed with petals that pollinating bees or other insects can’t access the centers. Roses most known for their hip displays usually have single, semi-double or otherwise cupped bloom form.
Rosa Rugosa is a large shrub-type rose with a purple single 4-inch flowers and is one of the few wild roses that will flower repeatedly. The flowers produce a strong "Old Rose" fragrance on this sturdy bush that will grow up to 7 feet tall and just as wide with many vicious thorns. It is extremely hardy and disease resistant and produces an abundance of red, tomato-shaped hips that measure an inch or more in diameter later in the season. Zones 3 - 9.
Rosa Gallica Officinalis is a small shrub-type rose with crimson semi-double 3-inch flowers with gold stamen. Although it is once-flowering, it is very free-flowering, producing many blossoms with an "Old Rose fragrance. This hardy bush only gets about 4 feet tall and wide. The flowers are followed by small round hips in the autumn. An extremely healthy, tough and reliable variety. Zones 4 - 9.
R. gallica ‘Officinalis’ is a rose of great antiquity from c.1400 or before. For centuries it was grown for its medicinal qualities, which is why it is widely known as the ‘Apothecary’s Rose’. It is also said to be the ‘Red Rose of Lancaster’, the emblem chosen by the House of Lancaster at the time of the War of the Roses.
Rosa Rugosa Alba is a medium sized shrub-type rose with a single pure white flower and a strong, very sweet fragrance. This repeat flowering bush grows to about 6 feet tall and wide and produces exceptionally large, reddish-orange hips in the fall. It is said that this rose has the best tasting rose petals. It flowers continuously throughout the Summer. Zones 3 - 9.
Once you choose the variety of rose that you would like to grow, make sure that you are not spraying them with pesticides if you are planning on harvesting the rose hips for consumption. This hold true for any plant that you intend to harvest parts of for consumption. I need to choose a very hardy variety as I live in hardiness zone 5a (-20°F to -15°F).
Rose Hip Recipes
Preparation: Pick ripe rose hips after the first frost in the fall when they've turned bright orange or red. The frost helps sweeten the flavor. Trim off the stem and blossom ends, cut the hips in half and remove the seeds, then wash well.
(this recipe has been around since the 1700s)
1 pound prepared rose hips (about 4 quarts)
1 cup of water Sugar
In a large pan, add the rose hips and water. Bring to a
boil, then cover and simmer until very soft--about 20 minutes
(add more water if necessary). Press or strain the mixture
through a sieve to remove any seeds and to reduce large chunks
of hips. Add one pound of sugar (about 3 1/2 cups) to one
pound of pulp and simmer. Check the taste and add more sugar
if desired. Cook until the mixture has thickened to jam-like
consistency. Pour into sterilized jars and seal. This is good
to eat when you have a sore throat.
|
(This is from an old 16th century recipe used to make rose hip tart)
1 1/2 cup prepared rose hips
3/4 cup water 2 Tbsp. sugar 1/2 tsp. cinnamon 1/2 tsp. ginger 1 Tbsp. lemon juice
Simmer the prepared rose hips in water until soft -- about
10-15 minutes. Stir in sugar, spices and lemon juice and
simmer for 5 minutes. Use puree for tarts, ice cream toppings
or to eat as a sauce.
|
Prepare the rose hips as described above and place in a
single layer on a drying screen. Allow to completely dry,
then store in an air-tight jar in a cool, dark place. Hips
may be used whole or slightly broken. Pour boiling water over
the hips and allow to steep for 2 minutes. Strain.
|
http://www.springvalleyroses.com/inthegarden/roserecipes.html
Harvesting, Drying and Storing
Rose hips should always be harvested after the first frost, when they are the sweetest. They should be firm with a little give in texture and bright red or orange in color. If the hips are shriveled or are not the right color, do not collect them.
Prepare the rose hips as quickly as possible after being harvested so as to not compromise their nutritional value. They can be used whole, but they have seeds inside of them that have a hairy surface and can cause irritation if eaten. If the rose hips are to be incorporated into anything other than a jam, it is recommended that the seeds be removed. To remove the seeds, trim the ends of the hips and then cut them in half using scissors. Remove seeds and rinse in cold water. Drain and pat dry.
Rose Petal Wine
6 cups fragrant rose petals
1/4 lb white raisins
1 gallon water
2 lbs granulated sugar
2 tsp acid blend
1 tsp pectic enzyme
1 crushed Campden tablet
Rhine wine yeast and nutrient
Pick the rose petals just before starting, so they're fresh. Boil 6 pints water and pour over all ingredients except yeast and pectic enzyme, stirring gently to dissolve sugar. Cover with cloth or plastic wrap and set in warm place for 24 hours. Add pectic enzyme, yeast and half remaining water. Set aside until vigorous fermentation subsides (7-10 days), stirring daily. Do not exceed 10 days. Strain liqueur into secondary fermentation vessel, top up to neck with water, and fit fermentation trap. Rack after 30 days, then again after additional 30 days. Bottle when clear and store in dark, cool place. It will be fit to drink after 6 months, but will improve enormously after a year.
Harvesting, Drying and Storing
Rose hips should always be harvested after the first frost, when they are the sweetest. They should be firm with a little give in texture and bright red or orange in color. If the hips are shriveled or are not the right color, do not collect them.
Prepare the rose hips as quickly as possible after being harvested so as to not compromise their nutritional value. They can be used whole, but they have seeds inside of them that have a hairy surface and can cause irritation if eaten. If the rose hips are to be incorporated into anything other than a jam, it is recommended that the seeds be removed. To remove the seeds, trim the ends of the hips and then cut them in half using scissors. Remove seeds and rinse in cold water. Drain and pat dry.
Once the rose hips are trimmed and ready for use, they can either be prepared fresh or dehydrated. Dehydrate them using your dehydrator. If you don't own a dehydrator, lay them out on a drying screen and place them in a dark, dry, and warm location until they shrivel up, much like a raisin. Store in an airtight container in a cool, dark place.
Rose hips are great to use in jellies, sauces, soups, seasonings, or tea. If the recipe calls for them to be cooked, do not use aluminum pots, pans, or utensils, as it will deplete the vitamin C levels and alter the color of the rose hips.
Tuesday, April 16, 2013
Herbal Teas on the Cheap: Part 2 - Found Recipes
Searching the Internet, I found some recipes for herbal tea blends at Straight From the Farm :
We will look at each ingredient is more depth in following posts, and perhaps come up with some blends of our own.
Floral Fantasy Tea
3 parts Lavender
3 parts Yarrow
1 part Chamomile
1 part Stevia
Spiced Anise Tea
4 parts Anise Hyssop
1 part Cinnamon
1 part Vanilla Bean
1 part Cloves
Devoted Remembrance Tea
3 parts Rosemary
3 parts Lavender
3 parts Marjoram
2 parts Anise Hyssop
Dark Rose Tea
2 parts Rose Hips
3 parts Anise Hyssop
3 parts Yarrow
1 part Bergamot
Aromatic Mint Tea
2 parts Spearmint
1 part Marjoram
1 part Sweet Woodruff
1 part Sage
Good Start Tea
2 parts Yarrow
2 parts Rose Hips
2 parts Lavender
1 part Marjoram
1 part Stevia
Chocolate Mint Tea
4 parts Chocolate Mint
3 parts Lavender
2 parts Sweet Woodruff
1 part Stevia
1 part Rose Hips
Black Licorice Tea
2 parts Anise Hyssop
2 parts Bergamot
2 parts Marjoram
2 parts Spearmint
Everything & More Tea
1 part Lavender
1 part Yarrow
1 part Anise Hyssop
1 part Stevia
1 part Spearmint
1 part Bergamot
1 part Rose Hips
1 part Calendula
Love Charm Tea
3 parts Yarrow
1 part Lavender
1 part Anise Hyssop
1 part Spearmint
We will look at each ingredient is more depth in following posts, and perhaps come up with some blends of our own.
HERBAL TEA RECIPES
Created by Straight from the Farm
Created by Straight from the Farm
Floral Fantasy Tea
3 parts Lavender
3 parts Yarrow
1 part Chamomile
1 part Stevia
Spiced Anise Tea
4 parts Anise Hyssop
1 part Cinnamon
1 part Vanilla Bean
1 part Cloves
Devoted Remembrance Tea
3 parts Rosemary
3 parts Lavender
3 parts Marjoram
2 parts Anise Hyssop
Dark Rose Tea
2 parts Rose Hips
3 parts Anise Hyssop
3 parts Yarrow
1 part Bergamot
Aromatic Mint Tea
2 parts Spearmint
1 part Marjoram
1 part Sweet Woodruff
1 part Sage
2 parts Yarrow
2 parts Rose Hips
2 parts Lavender
1 part Marjoram
1 part Stevia
Chocolate Mint Tea
4 parts Chocolate Mint
3 parts Lavender
2 parts Sweet Woodruff
1 part Stevia
1 part Rose Hips
Black Licorice Tea
2 parts Anise Hyssop
2 parts Bergamot
2 parts Marjoram
2 parts Spearmint
Everything & More Tea
1 part Lavender
1 part Yarrow
1 part Anise Hyssop
1 part Stevia
1 part Spearmint
1 part Bergamot
1 part Rose Hips
1 part Calendula
Love Charm Tea
3 parts Yarrow
1 part Lavender
1 part Anise Hyssop
1 part Spearmint
Monday, April 15, 2013
Herbal Teas on the Cheap: Part 1 - Hibiscus
I just returned from Phoenix, Arizona where I spent 10 wonderful days with friends and family. The weather was beautiful and I really wasn't ready to come home to 30 degree weather again. Well, reality is a bummer sometimes. However, I am excited to try a new venture; making my own herbal tea blends.
While in Phoenix, we entered into a small, but very pricey tea store. The herbal teas were amazing! However, they were also running $7 to $12 per 2 ounces! Gulp! I understand that a lot of work goes into making these tea blends, but my goodness, that is highway robbery! I have the most wonderful dehydrator at home and I think that I will just start making my own!
I purchased an Excalibur Dehydrator several years ago. It is the 9-tray with a 26-hour timer. I also purchased the tray liners for creating my own fruit leathers, but that is another story. OK, what do I need to get started? I love hibiscus teas, so I search the Internet to find out what part of the hibiscus is used for teas and discovered that it is the calyx that is used after the flower petals start to fade. I read that the petals of the red flowers can also be used. Wouldn't that give the tea a wonderful color?
Harvesting, Drying and Storing
When the flowers start to fade, clip them off just below the calyx. I saw mention that the calyx will turn red, but I have not seen the calyces turn anything but a little yellowish when the flower petals start to fade or have fallen to the ground. Remove the calyx from the petals. If you are drying the petals as well, remove the stamen from the middle and separate the petal. Lay all the parts on a drying screen or use your dehydrator to dry them. Store in an airtight container in a cool dark place until ready to use.
Health Benefits of Hibiscus Tea
Other Health Benefits of Hibiscus Tea
While in Phoenix, we entered into a small, but very pricey tea store. The herbal teas were amazing! However, they were also running $7 to $12 per 2 ounces! Gulp! I understand that a lot of work goes into making these tea blends, but my goodness, that is highway robbery! I have the most wonderful dehydrator at home and I think that I will just start making my own!
I purchased an Excalibur Dehydrator several years ago. It is the 9-tray with a 26-hour timer. I also purchased the tray liners for creating my own fruit leathers, but that is another story. OK, what do I need to get started? I love hibiscus teas, so I search the Internet to find out what part of the hibiscus is used for teas and discovered that it is the calyx that is used after the flower petals start to fade. I read that the petals of the red flowers can also be used. Wouldn't that give the tea a wonderful color?
Hibiscus tea has a sweet-tart flavor that has been compared to cranberries. This refreshing drink is delicious hot or cold. Hibiscus (Hibiscus sabdariffa L.) , also known as roselle, is a plant with bright pink, red or yellow flowers, native to tropical climes such as Jamaica and parts of Australia, though it is cultivated widely throughout the world. Dried hibiscus flowers contain vitamin C and other anti-oxidants. While the entire flower can be used for tea, generally only the calyx, the bulbous part at the base of the flower, is used.
Harvesting, Drying and Storing
When the flowers start to fade, clip them off just below the calyx. I saw mention that the calyx will turn red, but I have not seen the calyces turn anything but a little yellowish when the flower petals start to fade or have fallen to the ground. Remove the calyx from the petals. If you are drying the petals as well, remove the stamen from the middle and separate the petal. Lay all the parts on a drying screen or use your dehydrator to dry them. Store in an airtight container in a cool dark place until ready to use.
Health Benefits of Hibiscus Tea
Lower High Blood Pressure with Hibiscus Tea
According to Dr. David Williams, hibiscus tea has been proven to lower high blood pressure within just 12 days of continuous use. Study participants who stopped drinking the tea for just three days noted their blood pressure slowly creep upward so the tea must be taken regularly for lasting effect.
Other Health Benefits of Hibiscus Tea
Lowers CholesterolIn addition to lowering blood pressure, a cup of hibiscus tea has also been shown to lower cholesterol in test-tube studies.
Boosts Immune SystemHibiscus tea continues its health benefits by boosting the immune system. Chock full of vitamin C and free-radical fighting antioxidants, it’s the ideal drink to ward off a cold or flu.Fights the Effects of AgingA hot cup of hibiscus tea may also help fight the effects of aging. Its high antioxidant content helps run off the free radicals that cause hardening of the arteries, cognitive decline and physical effects such as wrinkles and lines.May Aid in Weight LossAnother health benefit of hibiscus is weight loss. Because of its high antioxidant content, it can help reduce body fat naturally. Hibiscus may also help reduce belly fat because of its natural diuretic effect.
Acts as a Natural Body CoolantHibiscus also acts as a natural body coolant and is used in this way by African and Middle Eastern nations to ease the effects of a hot climate. Sipped hot or cold, hibiscus tea is an excellent way to re-hydrate and cool your body.
Reduces the Effects Eye StrainTired eyes from working on the computer all day? Try placing two cooled-off steeped hibiscus teabags over your eyes for 15-20 minutes. They can help reduce puffiness, redness and swelling and keep your eyes feeling and looking their best.May Prevent Stomach CancerAccording to research, hibiscus tea may help prevent stomach cancer. Its strong antioxidant properties have a toxic effect on cancer sells in the digestive system. Those struggling with chronic digestive difficulties may do well to use this tea as a preventative.Detoxifies the BodyThe health benefits of hibiscus tea continue by helping detoxify the body. Those living with autoimmune disorders or looking to lose weight may benefit most from regular detoxification.
Hibiscus Tea Contraindications
As with any natural remedy, hibiscus tea is not for everybody. Pregnant and nursing women should avoid using hibiscus. Do not take hibiscus with acetaminophen. Also, consuming more than five cups of hibiscus tea per day may lead to nausea, vomiting and/or diarrhea. As always, if you have a serious medical condition, consult your healthcare provider before trying any natural remedies.
A cup of hot hibiscus tea can help lower your blood pressure, cool you off and detoxify your body. It is an excellent health tonic sipped hot or cold. Drink it alone or with your favorite sweetener. For best health benefits of this tea, flavor with honey or Stevia instead of table sugar.
For high blood pressure relief without the side effects, a cup of hibiscus tea may be just what you need to stay out of the doctor’s office and keep healthy the natural way.
Subscribe to:
Posts (Atom)