All About Herbs: Tehachapi News

Herb oils…a post holiday stress relief

Essential oils are the volatile liquids extracted from the stems, flowers, roots, leaves or fruit of herbs as well as other plants. They are the most potent form of an herb and the most medicinally effective. Use them as directed on the package and test for allergies before dosing. We will consider those herb oils that may relax and benefit us.

The use of herbs and other plants for their aromatic effects can be traced back 5,000 years to the Egyptians who used them for embalming, cosmetics, medicine and in religious ceremonies. During the 10th century AD an Arab physician, Avicenna laid the groundwork for the therapeutic use of essential oils (aromatherapy) by developing the process of distillation that made it possible to extract these pure oils from plants.

In the 19th century its popularity waned as scientists began isolating and synthesizing the active ingredients in plants. Essential oils came to the fore again during WWI when Dr. Valnet successfully treated war injuries with essential oils.

Margurite Muary renewed interest in the use of essential oils in massage therapy and the popularity of aromatherapy has been on the rise ever since.

Herbs provide a wide variety of health benefits because of the active ingredients in their essential oils. These include hormones and neurochemicals with each herb having its own special combination. They penetrate the skin and enter the bloodstream when used in massage along with a less potent “carrier oil” needed to dilute essential oils. When inhaled the volatile molecules stimulate the olfactory section of the brain that in turn sends a message to the part of the brain affecting emotion.

Lavender (lavandula officinalis) has been revered since the Middle Ages for its carminative powers in “smelling salts.” Today it is put in baby bath products for a good reason…sweet nighty- night. It helps one to balance emotions, maintain calm, and sleep well while restoring vitality. That is a big bill to fill for a delicate looking, delightfully scented plant.

The lemon-mint scent of lemon balm (melissa officinalis) is enough to soothe and revitalize the human spirit and was used as a mild form of valium in past centuries. Culpepper, the British herbalist, wrote “…lemon balm causeth the mind and heart to become merry.”

Frankincense (boswellia carterii) is a term we are familiar with because it was one of the gifts presented to the Christ child. It has a warm, rich fragrance that positively affects mood and emotion. This was certainly an appropriate gift for such a blessed child on the occasion of his birth. It was used in ancient temples as incense to calm and focus restless souls.

Clary sage (salvia sclarea) gives off a warm, heady balsam like aroma and is a powerful relaxant that is used in massage oil combinations for convalescents. Its Latin name means “to save” and the Romans considered it a cure all. It promotes sleep and a feeling of well being and is used in the manufacture of some colognes, creams, lotions and perfumes.

Marjoram (origanum majorana) was credited by past herbalists, Gerard and Culpepper for the comfort it instilled in mind and the relief it gave to tense muscles. Japanese researchers have confirmed its sedative effects and massaging the neck and back with its oil may soothe your aches as well as your spirit. Its sweet, camphor-mint scent makes it a delight in the bath as well.

Two varieties of roses (rosa centifolia and rosa damascena) have fresh floral scents and essential oils that serve as antidepressants. A Bulgarian study indicates that rose oil increases alertness while encouraging pleasant dreams.

Herb oils may well have been among humankind's' first medicines. Their benefits are myriad but there are some cautionary tales. Since the purity and intensity of herb oils may vary you should know and trust your supplier. Test for possible allergies and follow label instructions carefully concerning the oil usage for massage, bath or inhalation. Keep in mind that each herb has a unique chemical make-up and be familiar with any contradictions to your health conditions including pregnancy.

Preparing essential oils involves a complex and costly process so they are usually purchased. If less than 100 percent pure they will not have the same effect so it is important to know the product. I hope that the use of essential herb oils will help you relax and enjoy the New Year.

Contact me at my new e-mail address eamherb@sbcglobal.net with your experiences and questions. I wish you an herbally aromatic and healthful 2008.

Tehachapi Shopping

Nature's Pantry in Tehachapi carries:
• 100 percent pure essential oils by Aura-Cacia
• 100 percent pure essential oil BLENDS by Aromaland
• Aromatherapy workbooks
• Supplies to blend your own combinations

Herbs that tread on winter ills

The average American adult has at least two colds a year suffering with sniffles, sneezes, coughs and a sore throat. It is a billion-dollar pharmaceutical industry! We buy a variety of non-prescription drugs for relief from symptoms while the illness runs its course.

About thirty percent of prescription drugs are derived from herbs and other plants. It is true that herbs are natural but also a potent remedy when taken in “concentrated medicinal doses” on a regular basis. The ones we will discuss are suggested as over-the-counter options, but not as a replacement for prescribed medications.

Mary Bove, a naturopath says that if you are pregnant, nursing, on medication, have allergies or a chronic illness you should not take medicinal amounts of herbs unless your doctor advises it. Please keep that in mind as you read this column. Culinary amounts of herbs are not a problem because the essential oils are less intense.

Peppermint (mentha piperita) is rich in enzymes that boost the immune system and have a germicidal effect. Drink the tea warm or allow it to cool and use it as a gargle (recipe). Do not give it to young children or those suffering from GERD because of menthol's powerful affect.

Echinacea (echinacea angustifolia) is the most popular herbal cold and flu fighter used in the USA. German researchers have found that it stimulates the immune system by boosting the production of alpha interferon that fights off viral infection. It is generally taken at the first sign of illness and for a short period of time. The roots are the source of the healing qualities so I buy tablets and follow the package directions carefully.

It is an interesting aside that echinacea was a mainstay medication of the American Plains Indians and was popular worldwide until the advent of antibiotics. Now that antibiotics are more cautiously prescribed because they lose effectiveness with extensive use; echinacea is back on stage.

Anise (pimpinella anisum) may soothe your cough and relieve congestion while you savor its licorice flavor (recipe). The volatile oil in anise seeds contains anethol that is said to be an expectorant (mucous loosening), and also has antiviral qualities. Pregnant women are advised not to use more than culinary amounts because of the plants estrogen like qualities.

The essential oil of thyme (thymus vulgaris) is composed of carvacrol, thymol, and monoterpenes that have antiseptic, antibacterial and anti-inflammatory affects. These properties make it very useful in the treatment of respiratory illness as a pungent tea or gargle (recipe).

Sage (salvia officinalis) is helpful in the treatment of sore throats, colds and coughs. In Germany herbal medicines are more mainstream than in this country. A doctor there might recommend a warm sage gargle for sore throats, a tea for coughs and tablets for congestion. The reason being that sage has high levels of tannins that have a soothing, astringent and antimicrobial effect. In the case of a severe or persistent sore throat or cough your doctor should be consulted.

Oregano (origanum vulgare) is loaded with antiseptic compounds. You may drink the warm tea or inhale the steam to relieve cold symptoms. You may add honey if “pizza in cup” is not the flavor for you (recipe).
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When you purchase prepared herbs look for reputable brands that indicate the botanical names and active ingredients. Seek advice from experts and never treat yourself for serious or prolonged illness! All the herbs we have discussed can be grown in your garden. As the gardener in charge you have control over the quality of your plants by avoiding pesticides, and by providing optimum growth and harvesting conditions.

I hope some of the herbs you grow will help you tread on winter ills this year.
Do you have a favorite herb for treating colds and flu? Send your suggestions to me at eamherb@dishmail.net Enjoy an herbally healthy month!

Medicinal teas from sage, thyme, peppermint and oregano
Two teaspoons of washed fresh herb leaves or one teaspoon of dried. Pour a cup of boiled, but not boiling water over the herb. Cover and steep for five minutes. Drink one cup three times a day

Anise seed tea
Pour one cup of boiled, but not boiling water over one teaspoon of crushed anise seed. Cover and steep for ten minutes. Drink one cup three times a day.
•Use ONLY edible seeds because those sold for planting may be chemically treated.

All about herbs: Parsley Be Proud!

Parsley is best known for its use as a garnish to flatter serving dishes, but it has more to be proud of than that! Petroselinum crispum is chock full of good things! Among these are iron, calcium, phosphorus, zinc, magnesium, folic acid, vitamins A, C and some of the B's.

A cup of parsley contains twice as much vitamin C as an orange, more calcium than a cup of milk, more beta-carotene than a carrott, and twenty times as much iron as a serving of liver. Another important attribute is its chlorophyll, which makes your breath “kissing sweet.” A much cheaper breath mint than the store bought varieties. Unfortunately, ninety percent of parsley used to decorate restaurant plates is discarded.

The ancient Greeks used the roots and seeds of this herb for their diuretic effect. Today's herbalists also recommend a tea made from the leaves to accelerate the excretion of toxins. CAUTION: parsley contains the essential oil apiole, which can stimulate uterine contraction. Pregnant women should not eat large amounts of parsley. Cooking quantities are acceptable.

Colonial Americans used parsley in soups, salads, and blended with butter. The flowers were used to decorate their main dishes in the same way that we utilize the leaves today. Housewives in every New England cottage, western log cabin, and southern plantation had a “kitchen garden” which included parsley and other cooking herbs. They knew how to dress up bland and even spoiled foods. They made parsley tea to relieve gas and nausea.

Parsley has a gentle piny aroma and flavor. The flat or Italian variety is the best tasting and it stands up better to heat. Curly parsley is not as aromatic but it keeps well and is a lovely garnish. I grow and use both varieties. It complements potatoes, pasta, soups, meats, casseroles, vegetables and cheese dishes. Always add some fresh parsley at the end of preparation because the flavor dissipates with cooking.

Parsley is essential in several international herb blends. Bouquet garni is a combination of fresh parsley, thyme and bay leaf used to flavor soups, stews, and sauces. Persillade is the French name for fresh parsley minced with shallotts, garlic or scallions. It is added to sautés, grilled meats and poultry at the last moment of cooking. It is also delicious on strong vegetables such as cauliflower, brussel sprouts and broccoli. Gremolata is an Italian paste made with parsley, garlic, lemon and orange zest. It is excellent with pasta, poultry and fish. Fines herbes are a mixture of parsley, chervil, thyme and tarragon. The fresh herbs are minced and added to sautés, cheese sauces and eggs dishes. Salsa Verde is a piquant sauce of fresh herbs served with seafood and eggs (see recipes).

Cultivation of parsley in Tehachapi is simply done by sowing seeds in the spring when the soil temperature is at least 50 F. Seeds are slow to germinate, but watering with warm water may speed things along. Small plants can be used, but the taproot must be kept in tact. Parsley is a biennial and goes to seed in its second year. I let some of the plants go to seed each year and have not had to replant in years. It is a good companion plant for asparagus, tomatoes and roses because it repels some beetles and flies.

The soil should be richer than the usual herb blend. Combine two parts of each potting soil, peat, and compost with one part sand. Six hours in morning to early afternoon sun is its happiest position, and decreases the amount of water needed.
Harvest parsley by cutting to the bottom of each stem. This includes the flower stalks. Weed thoroughly because it is subject to crown rot and insect infestations. It grows all year long even with snow lying upon it. My husband likes its winter flavor best of all.

Store parsley in the refrigerator with its stems in a glass of water and covered with a plastic bag. It can also be washed, wrapped in paper towels and stored in plastic wrap. Wash and freeze the leaves for long term use. You may also dry it, but the flavor will not be as vibrant.

Parsley is an outstanding seasoning herb with a broad spectrum of uses. This multivitamin from the garden should not be relegated to the position of a disposable garnish. Eat, enjoy and be proud to benefit from its many virtues.

Recipes
Salsa Verde
Three cloves finely chopped garlic
Two cups finely chopped parsley
One tablespoon finely chopped mixed fresh herbs (basil, marjoram, thyme, sage, and dill)
Four tablespoons of olive oil
Juice of one large lemon
Two teaspoons sugar
Salt and pepper to taste
Blend first three ingredients. Add the oil, a little at a time. Mix well. Blend in remaining ingredients.
Serve with fish, poultry and with eggs dishes.

Persillade
Two tablespoons of finely mince garlic, shallots or scallions
Four tablespoons of chopped parsley
Mix ingredients. Serve with grilled meats, poultry and strong vegetables. Add to sauté.

Parsley cheese spread
Two cups washed, chopped parsley leaves
Two finely diced shallots or garlic cloves
One half cup heavy cream
One cup cream cheese
Two tablespoons lemon or lime juice
Salt and pepper to taste
Small sliced tomatoes (optional)
Serve on crackers, or crusty bread. Top each with a tomato slice if you like.
Is there something you would like included in this column? Email me at eamherb@dishmail.net. Enjoy an herbalicious month.

Foeniculum vulgare: ‘meetin' seed’

Feathery green or bronze leaves grow along the succulent stems that sprout from the bulbous root of fennel. Foeniculum vulgare or common fennel is a perennial grown mainly for its flavorful leaves and seeds. Florence fennel (finocchio) is an annual prized for its edible base. Both varieties have leaves, seeds, stems and bulbs that taste like anise and licorice with nutty overtones.

Fennel requires six hours of sun each day and a rich, well-drained soil to thrive. More water during the hot weather will guarantee a plump tasty bulb. “Earth up” around the bulb to prevent photosynthesis so the bulb remains white. It grows well in cool conditions so a planting in August will mature in the fall. Fennel is said to be a “nasty neighbor” to bush beans, tomatoes and peppers and coriander is unfriendly to fennel because it prevents seeds from forming. Locate these plants far from each other in the garden!

The charming yellow flower umbels provide seeds for cooking and planting. The seeds should be harvested as soon as they turn from yellowish green to brown. Snip the entire seed head over a paper bag because they fall at the slightest touch. Removing the seeds will also encourage plant growth and good health.

The emperor Charlemagne is credited with introducing fennel to central Europe. It was among the many herbs cultivated in his Imperial Gardens. It was eaten along with fish and meat to aid digestion. Our Puritan ancestors nibbled this sweet, tasty seed to stay alert and refreshed during church services so it was given the nickname, “meetin' seed”.

It is one of the oldest medicinal plants used by the ancient Chinese with the seeds dominating the health applications. They contain an essential oil with active ingredients that relieve congestion, bloating, flatulence, and gastrointestinal spasms when they are used to make a tea (see recipe). A compress soaked in fennel tea is said to reduce puffiness around the eyes.

The whole or ground seeds add a pungent aroma and taste to breads, cookies, cakes, and other desserts (see recipes). The fresh tender leaves and stems are delicious in salads, sauces, soups, cheese spreads, dressings, and marinades. Use two tablespoons of chopped fresh leaves for every four servings adding them to cooked foods at the last moment because heat dissipates the delicate flavor.

The blanched stems and bulbous bases can be steamed or eaten raw and are edible as soon as they begin to fatten on the plant. Unlike the seeds, other parts of the fennel plant lose flavor when dried so they are best chopped and frozen for later use.

Feathery fennel leaves and four-foot tall umbrella like yellow flower clusters wave jauntily in the wind! It is an attractive backdrop for shorter yellow flowering herbs such as santolina and chamomile, as well as colorful flowers. Fennel will surely embellish your garden skyline and your menus.

Medicinal tea
(for adults ONLY)
Pour one cup of boiled water over two teaspoons of fresh crushed fennel seeds. Steep for five minutes. Drink three cups a day between meals to relieve occasional indigestion.

Breads, rolls, biscuits
Sprinkle tops with ground fennel seeds before baking.

Shellfish
Add a dozen fennel seeds to the water in which the shellfish is to be cooked.

Fennel cookies
Add one teaspoon of ground fennel seed to your favorite butter cookie recipe.

Steamed fennel
Cut off the leafy parts and save them for other recipes. Cut up the stems and bulbous base. Steam as you would any vegetable. Serve with butter and grated cheese.

Contact me through my Web site at www.herbbasket.net with your comments. Photos are always in color on my Web site and at www.tehachapinews.com. Enjoy an herbalicious month.

Red, white, blue —healthy and tasty too!

‘Tis that time of year when our fancy turns to the red white and blue of our flag! We will no doubt be celebrating July 4 with hefty meals from the barbecue or kitchen. Let us end this special occasion with a dessert that is in tune with the colors of the day and will provide a delicious, nutritional boost. A variety of berries will fill that “patriotic bill” very nicely, providing the colors and fervor suited to the day.

In common usage a berry refers to a small, colorful, juicy and edible fruit with multiple seeds. We will go with this definition and not the botanical parlance that is quite a bit different. There are many varieties with slightly different nuances because of the many different hybrids. The olallieberry has an impressive lineage being a combination of a loganberry (a raspberry-blackberry cross) and a youngberry (a blackberry-dewberry cross).

Each delectable berry is a powerhouse of nutrition being among the fruits highest in antioxidants and phytochemicals. Antioxidants are those amazing substances found in many foods that tackle the dangerous “free radical cells” that cause serious diseases. Phytochemicals are compounds including antioxidants found only in plants that provide these same benefits. Berries provide a variety of both, and studies show that to be key to good health.

All berries contain ellagic acid, the phytochemical that blocks metabolic pathways that cause cancer. Pterostilbene is found in blueberries and related to resverateol the plant compound that is found in grapes and red wine. We all know that happy tale… red wine in moderation is actually good for us. Anthocyanin is a phytochemical that gives red berries their color, and may inhibit the development of cancer.

One cup of strawberries fulfills the adult daily requirement for the antioxidant; Vitamin C while an equal amount of raspberries or blackberries is good for half of that. Research indicates that even normal portions are enough to decrease cancer cell growth.

Look for bright colors, firm undamaged flesh, and plumpness when shopping for berries. Large does not necessarily mean sweet! They are best stored in the refrigerator in a container that allows them to lay flat. Remove stems and wash gently in cool water when you are ready to use them. Dry if the recipe calls for it and serve as soon as possible.

Nature has smartly planned for these striking colors to attract animals that feast and disperse the seeds.

Let us be as wise as these lesser creatures and reap the health benefits along with an array of flavors, colors and textures.

Willie's blackberry crisp
(Recipe from Laurie Thorpe of Tangleweed farm)
Crust topping:
1 cup all-purpose flour
1 cup granulated sugar
1 tsp. baking powder
1 egg, beaten
Blackberry filling:
2 tbs. all-purpose flour
3/4 cup granulated sugar
4 to 5 cups fresh or frozen blackberries
1 stick unsalted butter (melted)

Directions:
Preheat oven to 375° F
In a medium bowl combine the flour, sugar and baking powder. Make a well in the center of the dry ingredients and blend in the egg, mixing until the topping is crumbly. Set aside.

To prepare the filling, mix the flour and sugar in a small bowl. Place the blackberries in a large bowl and sprinkle with the flour and sugar mixture. Toss gently to evenly coat the blackberries.

Transfer the blackberry mixture to a well-buttered 8”X 8” X 2” glass baking dish and sprinkle topping over the berries.

Drizzle the melted butter evenly over the crumbly topping. Place baking dish on a baking sheet to prevent spillovers in the oven. Bake for 45 minutes. Serves 6
Berry vinegar or drink (raspberries or the like)

Cover two quarts of berries (washed and dried) with one quart of cider vinegar in a large enamel, glass or stainless steel bowl. Cover and allow to sit in a cool place for 48 hours. Strain and use this liquid to cover another two quarts of berries. Allow to sit another 48 hours, strain and measure liquid into a stainless steel pot. Add an equal quantity of sugar, bring to a boil, and simmer for ten minutes. Skim, cool and store in sterile jars in the refrigerator. This also makes a refreshing summer drink served over ice.

Contact me at herbbasket.net or Tehachapinews.com. Photos are always in color on my website. Enjoy a berry, merry 4th of July!

All about herbs: Succumb to Savory!

There are more than thirty varieties of savories. We will explore the two plants most commonly used, satureja montana (winter savory), and satureja hortensis (summer savory). Both have a peppery- thyme flavor, but the winter savory is somewhat stronger.

The word “satura” is derived from the Latin meaning, “satiated”. The flavor of this herb punched up the high starch Roman diet long before trade brought tropical spices like pepper to their tables. Savory was one of the strongest cooking herbs for two thousand years satisfying palates, and adding zest to food.

It is called the “beanherb” because it enhances the flavor, and decreases the gas associated with beans. Savory provides pungency when added to pre-cooking water as well as the bean dish itself. It marries flavors well in combination dishes such as soups, casseroles, meatloaves, sausages and sauces. Start with one tablespoon of fresh or one teaspoon of dried to serve four adding more to please your own taste. It is often grown near beehives because of the outstanding honey it produces, and the crushed leaves are said to alleviate the pain of a bee sting.

A tea made from the leaves can be gargled to assuage sore throats. The active ingredients include tannin, p-cymene, and carvacrol. These impart a mild antiseptic and astingent property to the herb, which clarifies its uses.

Both of these savories grow well in Tehachapi.The summer variety is generally an annual, but I have had it winter over by protecting it during cold snaps. It quickly goes to seed and becomes leggy in our hot summers, so the tips should be cut back to prevent flowering. Growing to about two feet tall with red branched stems, green leaves and pinkish flowers it does well in pots if cut back regularly to prevent it from flopping over. I suggest morning sun, average soil and good drainage.

Winter savory is a shrubby perennial and provides fresh leaves much of the year and grows six to twelve inches tall with slender green leaves and white flowers.
The young, tender leaves are mild like summer savory while the mature leaves are more robust. Two flavors in one plant! It does well in average well-drained soil with up to eight hours of sun and requires less water than summer savory.

Savory is an excellent companion plant for beans, cabbage, leeks, and garlic because it repels blackflies and other insects. Dried sachets can be hung in your clothes closet to prevent moth infestation.

Webster defines the word savory as pleasant or agreeable to taste and smell. Interestingly enough, that also describes the herb! I hope you will succumb to savory in your kitchen and as an aromatic addition to your landscape. You will be glad you did.

Sauces
Add one tablespoon chopped fresh savory leaves to:
• One cup of tartar sauce for fish
• One cup of mayonnaise for meat sandwich dressing
• One cup of sour cream for potato topper

Cheesy appetizer
Coat sheep or goat cheese with finely chopped savory. Spread on slices of toasted baguette.

Savory green beans
One quarter of a cup of diced onion
One tablespoon each of butter; and flour
One tablespoon chopped fresh savory or one teaspoon of dried
Salt and pepper to taste
One pound of cooked and drained green beans (save one half cup of the liquid)
Sauté the onion in butter. Mix in the flour, savory, salt and pepper. Slowly stir in one half cup of the bean liquid and bring to a boil. Add to beans and serve.

Broccoli-cauliflower casserole
Sixteen ounces of frozen broccoli or cauliflower flowerets (or half of each)
Ten ounce can of cream of mushroom or celery soup
Four ounces of shredded cheddar cheese
Two tablespoons of diced fresh savory or one teaspoon of dried
One quarter cup of mayonnaise
Mix all ingredients. Bake covered at three hundred and fifty degrees for thirty minutes or until cooked.

Savory baked apples
One half cup chopped nuts
Three tablespoons soft unsalted butter
Three tablespoons firmly packed light brown sugar
Two teaspoons minced savory
Four medium cooking apples
One quarter cup fresh lemon juice
Stir together nuts, butter, sugar and savory.
Wash and remove core to one half inch of the bottom of apples. Brush inside with lemon juice. Stuff each apple with one quarter of the nut mix. Place apples in pan with three-quarters of a cup of boiling water. Bake in three hundred and fifty-degree oven until desired tenderness.

Contact me at herbbasket.net or tehachapinews.com with your suggestions or questions. Enjoy an herbalicious month!

All About Herbs: Oregano, an antioxidant?

Oregano followed close behind when Johnny came marching home from WW II. Soldiers stationed in Italy developed a taste for pizza and other dishes seasoned with this zesty herb. Oregano had always been used in Italian communities in the USA, but it now crossed ethnic lines with home cooks. Italian cuisine and particularly pizza also became popular as restaurant fare.

Culinarily oregano was on the move! In fact, its use increased six thousand percent in the ensuing years. Today it is used to enhance the flavor of egg, cheese, meat and vegetable dishes as well as Italian, Mexican and Greek foods. It pairs well with garlic, parsley and basil.

The word oregano is from the Greek meaning “joy of the mountain.” “Oros” is for mountain, and “ganos” for joy. Origanum vulgare was the variety that grew in Greece so we can assume the name is for this species. The reason for the name is in question.

No doubt the mountains covered with purplish white clusters of pinecone shaped flowers, were a “joy” to behold. The early Greeks grazed their livestock on the hillsides and were likely “filled with joy” to find the taste of the meat much improved. Could this be the reason for the name?

Oregano was used for medicinal purposes long before it was utilized for cooking. The Early Greeks and Romans made poultices from the leaves for aching muscles and insect bites. This brings us to the third “name theory.” Was it the successful medicinal applications that made it the “joy of the mountain”? Few things make us happier than good health!

European colonists coming to America brought oregano tea remedies to treat coughs, headaches and indigestion. Herbalists today recommend it for the same uses. An additional benefit found by modern science is that oregano abounds with antioxidants. One tablespoon of fresh oregano has the antioxidants of one medium sized apple.

There are more than thirty species of origanum and each of these is variable. The flavor depends on climate, soil conditions, and cross-pollination. Even a plant in your garden can vary year to year. Sowing seeds from the same packet can yield plants with different flavors. You may want to sample a leaf in order to find a plant that is perfect for you. This is a gardening adventure!

Origanum heracleoticum and origanum vulgare-viride are the two varieties favored for cooking. Do let your nose and tastebuds be your guide. The ideal flavor is said to be of peppery thyme, but that may not be so for you. If an oregano leaf smells and tastes like something you'd like to eat, use it.

Oregano is a hardy perennial that does well with six hours of sun, well-drained soil, and average watering. Cut the plant to one-third its size in June and August in order to harvest leaves and prevent seed production. The leaves can be dried and will be tasty for about one year. In the winter I often find some fresh leaves tucked under some weather worn stalks.

In the spring you may pull a piece of rootstock from your favorite plant to clone it and maintain a consistency in flavor. I have my cooking oregano in one area of the garden and do prune it as previously suggested. I allow several other varieties to flower and create mystery plants. This gives me some very colorful bundles of flowers for dried arrangements, and the butterflies and bees are happy too.

Oregano will always be essentially an ethnic “cooking herb”, but try it with some of the other foods suggested here. In your kitchen and garden it will be a “bundle of joy” and the health benefits an added bonus.

For sauces and soups
One tablespoon of fresh oregano or one teaspoon of dried will jazz up these dishes.
One cup of tomato salsa
One can of vegetable soup or the same amount of homemade
One cup of your favorite vinaigrette
Marinade for meat or fish (amount for one pound)
Two tablespoons of oil
Two cloves of minced garlic
One tablespoon of fresh oregano or one teaspoon of dried.
Marinate for at least an hour and grill or broil until desired doneness.

Oregano veggies
Use any one of these vegetables or a mix equal to two pounds. Raw zucchini cut in thin slices, par cooked carrots cut in thin slices, par cooked string beans cut in bite size pieces.
One tablespoon of olive oil
Three cloves of diced garlic
One third cup of rice vinegar
One teaspoon of sugar
One tablespoon of fresh or one teaspoon of dried oregano
Hot sauce to taste (optional)
Sauté' the garlic lightly in the oil. Add the seasonings and then the vegetables. Cook and stir over low heat until the vegetables are done.
Medicinal tea
Pour one cup of hot (not boiling) water over two teaspoons of fresh oregano leaves
Cover and steep for five minutes.
Drink two cups a day to relieve minor cold symptoms.

Contact me eamherb@dishmail.net or at tehachapinews.com. Please check the Garden News section of my Web site at herbbasket.net. for community happenings. Enjoy an herbalicious month!

All about herbs: Coriander or Cilantro?

Coriandrum sativum is the mysterious plant that yields the leaves called cilantro, and coriander seeds. These names are often incorrectly used interchangably causing much confusion. The roots, like the other plant parts, are edible and strong in flavor. This plant is irreplaceable in Indian, Asian, Chinese and Mexican cooking and it holds its own with the assertive tang of chile, garlic, onion, and other spices.
This is one of the most utilized herbs in the world and has been cultivated for over 3,000 years. The word coriander is derived from koris; the Greek word for bedbug. The plant is said to emit the same unpleasant odor as these pests. Once the seeds are set, the herb's scent becomes more pleasantly citrus. In Biblical Palestine the dried coriander seeds were chewed for bad breath, and they are used in some breath freshners today. Early European monks used the seeds to flavor liqueurs.
Coriandrum sativum is an annual in Tehachapi that grows to about three feet tall and a foot wide, and is happy with partial sun and well-drained soil. The foliage is fern like with a profusion of small, light colored, mauve flowers that ripen into coriander seeds.

The heat of summer causes it to grow quickly and set seed, but choosing “slow bolt” cultivars such as Santo and Jantar will extend the growing season. It is mostly grown from seed because it has a taproot that makes it difficult to transplant. Sow some seeds every few weeks throughout the growing period, if it does not reseed itself, and you will have enough plants to provide for all your needs.

It is recommended in “companion planting” to repel aphids and carrot rust flies and it supports the germination of anise. It is not a good neighbor for fennel. An infusion of the dried seeds and water may be used to reduce spider mites. Bees and other pollinators are attracted by the profuse bundles of showy flowers.

Allow the seeds to become dry and brown on the plant, then store them in an airtight container in a dark, cool closet. A light toasting in a greaseless pan will strengthen coriander's citrus flavor. It can be ground and used in soups, salad dressings, salads, breads, and marinades and its pungency partners well with strong flavored ingredients.

The leaves are a tasty cross between anise, sage and citrus. Cilantro adds a bold fragrant flavor to salads, beans, tomatoes, stews, rice, salsa and guacamole. It is best used fresh and added just before serving. Wash the cilantro and put it stem tips down in a glass with a little water or use an “herb keeper”(photo). Store it in the refrigerator changing the water every couple of days, and discarding leaves as they wilt or discolor. Fresh leaves can be chopped and frozen in ice cube trays with a bit of water.

The root of this plant tastes like the leaves with an intense, nutty overtone. It is an important ingredient in Thai cooking where it is minced and added to salads, curries and relishes. It can be used in combination with its plant mates in many recipes and like the leaves can be frozen.

Medicinally, the seeds and leaves are said to relieve gas and indigestion. Some herbalists suggest that eating a tablespoon of fresh cilantro will relieve such symptoms while others say a tea made from coriander will do the trick.

To dry the blooms and leaves for ornamental use place them between the pages of an old telephone book or other weighted and layered paper. These dried sprigs can be used to decorate candles, wrapping paper and cards. Fresh cuttings are a lovely, delicate addition to live flower bouquets. The seeds are also used, for their aromatic qualities, in potpourris and simmering spices.

With coriandrum sativum we can utilize “three herbs in one” but let us remember the names, differences and niches they fill. This sassy plant will enhance your garden with its variety of uses, scents and tastes.

Contact me at herbbasket.net or tehachapinews.com with your comments and questions. Enjoy an herbalicious month!

Recipes
Peach salsa
Two cups of peeled, diced peaches
One medium chili, green, or sweet pepper diced
One tablespoon of fresh lime or lemon juice
Two tablespoons of sugar
One tablespoon of ground coriander seed
One quarter of a cup of cilantro leaves
Combine all the ingredients, except cilantro in a bowl for one hour. Add cilantro. Tasty with chicken, turkey and pork.

Digestive TeaInfusion
Pour one cup of boiling water over one teaspoon of crushed coriander seeds. Cover and steep for ten minutes. Drink to promote digestion (once or twice a day as needed).
Breads
Add one teaspoon of dried, crushed coriander seed to your favorite recipe for banana, pumpkin, or zucchini bread.

All About Herbs: Charming Lavender

The name lavandula (lavender) is from the Latin word meaning to wash. The Greeks and Romans bathed and perfumed their bodies with lavender soap and oil. They refreshed their homes and repelled insects with urns filled with this pungent herb.

Victorian women wore lavender laden sachets and carried “tussie mussie” bouquets to overcome unpleasant odors. Those were the “good old days” when bathing was considered unhealthy, because of the perceived danger of a “chill.” Lavender was so favored by the British that it was named English lavender, although it actually originated in the Mediterranean.

There are over thirty species of lavandula with angustifolia one of the most fragrant. It is the variety we will explore because it is the most hardy in Tehachapi. The plants do well in a sunny location with well-drained soil, good air circulation and minimal watering. A tough variety is necessary in these mountains because lavender can be damaged by a hard frost. I leave the long flower spikes on through out the winter to act as a protective coat and “snow blanket.”

You have a choice of plant size, as well as, leaf and flower color. They bloom from early to late summer. “Alba” has a pure white flower with gray green foliage. It is a striking contrast to the many shades of purple usually found on this sweet scented plant. The provocative flower spikes shoot far above the bush in the summer. The leaves are spear shaped, smooth and sweetly aromatic.

As if its charm and stateliness were not enough, it abounds in medicinal, culinary, cosmetic and ornamental uses. A side benefit is its insect repelling quality. Sachets in closets, drawers and under mattresses will ward off bugs.

Long a heavyweight in the cosmetic industry, you will find it in soaps, shampoos, perfumes, bath salts and air fresheners. Today it is used medicinally to allay tension and insomnia. Massage and aroma therapists use it to relax the body and treat aching muscles. They use the “essential oil” combined with a less potent carrier oil. If you choose to use the concentrated essential oil be sure to follow the package directions carefully.

Lavender is used by crafters to make bouquets, wreaths, sachets, dried arrangements and pillows. It is favored because it is sturdy, and maintains its color and scent for a long time. The flower spikes can be harvested from the first show of color until fully bloomed, thus allowing an extended harvest period.

Use lavender sparingly in cooking because it has a strong, exotic flavor. A little goes a long way. It adds an unusual tang to cookies, cakes, ice cream, vinegar, syrups and sugar. It is said that Queen Elizabeth loved the flavor of lavender tea. A woman of good taste!

Lavender, although a plant of antiquity, is very much at home in the gardens, kitchens and craft rooms of today. I am sharing some lavender recipes that I hope will refresh your body, mind and spirit.
Lavender Sugar
1 cup granulated sugar
1 Tbs. dried lavender flowers
Mix in a blender or food processor until fine. Use to sweeten drinks and baked goods.
Lavender Cookies
2/3 cup butter
1/2 cup sugar
1 egg, beaten
1-1/2 cups flour
1 Tbs. dried lavender flowers
Preheat oven to 350° F. Cream the butter and sugar together in a bowl and then mix in the egg. In a separate bowl, mix the lavender and the flour together. Add to the creamed mixture and blend well. Drop by spoonfuls onto a greased cook sheet and bake for 15 to 20 minutes or until golden brown.
Option - Use 1/2 cup lavender sugar in place of the regular sugar and the dried flowers.
Lavender Bath
1 cup oatmeal
1 cup baking soda
1/2 cup lavender flowers
Small muslin bags with drawstrings
Mix ingredients in a blender or processor. Fill bags and put into bathtub while adding water.

Tehachapi spring has not flung
This note is in response to your e-mails about your seemingly dead plants (herb or otherwise). Don't lose heart nor remove any plants yet. They are most likely hiding their faces until it is more consistently warm here (April to June). Now is a good time to remove dead wood, put in new plants and move those baby volunteers to a new location.

Check my Web site at herbbasket.net for information about upcoming herb and gardening events (Herbal News Section) and color photos of lavender. Enjoy an herbalicious month.

Cheese, American Style!

The mission statement of the American Cheese Society claims to “encourage the consumption of cheese through education about its sensory pleasures and its healthful and nutritional values.” The results of these efforts indicate a job well done! There are more companies and specialty cheese makers in the United States each year trying to meet the steady increase in market demands. The variety of American made cheeses available and the fact that this country produces thirty percent of the world's cheese may be as surprising to you as it was to me.

Cheeses produced in the U.S. are made from the milk of cows, sheep, and goats or a blend thereof. Cheese that is aged less than sixty days must be made from a pasteurized milk while cheeses aged beyond this time can be made from non-pasteurized as regulated by the Food and Drug Administration. The terms aging, curing and ripening refer to the process that allows cheese to rest under controlled conditions for a specified period while enzymes and microbes change its texture and flavor.

Soft, unripened or so-called fresh cheeses are generally not aged. They are pasteurized, mild, creamy, soft, and very perishable. Creamed, feta, cottage, cherve, and ricotta cheeses fit into this category. Soft ripened cheeses are so soft that they are sometimes runny at room temperature. They have a white, edible rind and are usually made from pasteurized milk during a brief aging period. Triple cremes, camembert, and brie are products of this process.

Semi-soft cheeses can be made from either pasteurized or raw milk depending on the kind of cheese being produced. Some tasty varieties are monterey jack, colby, blue, fontina and havarti. They are all creamy, moist and vary from mild to strong in flavor. There is at least one to please every palate!

Hard cheeses are part of a large and varied family that includes gouda, cheddar, swiss, romano and parmesan. Their texture can be firm enough to be grated or soft and elastic at room temperature. They are made from both raw and pasteurized milk and vary in flavor from mild to pungent.

During processing blue cheeses are created by the addition of mold that causes blue-green veins and adds a distinctive mild to very assertive flavor. This group of cheeses includes gorgonzola and roquefort and may be made from pasteurized or raw milk. The consistency varies from semi-soft to hard. Mozzarella, scamorza and provolone are spun cheeses that are cooked and kneaded during processing and may be fairly soft or firm.

Processed cheese is made by combining natural cheese by-products with emulsifiers, stabilizers and flavor enhancers. The result is a consistent product with a long shelf life and thus mass-market friendly. Some of us grew up eating only American cheese, processed spreads and cheese flavored spreads.

When you find the cheese that sparks your interest there are some important buying tips to follow. Whether purchasing from a retail store, a farmer’s market or specialty shops look for knowledgeable staff, quick turnover, and the opportunity to taste the product. Cheese should not be dry, slimy, nor smell bad. The look should be typical of its style with no cracks, odd coloring or mold (unless blue cheese). Check the labels for expiration dates and be leery if cheese is reduced for quick sale.

It is best to use soft cheeses within a few days while the hard will last for a longer period. Rewrap cheeses separately in wax paper covered by plastic wrap in order to maintain the microenvironment conducive to maintaining quality and preventing the absorption of refrigerator odors. Unwanted mold can be cut out of hard cheeses and the remaining will be good to eat. Discard soft cheeses if mold is present and blue cheese if it has more than its original veining. Always serve cheese at room temperature for maximum flavor.

The bottom drawer in the refrigerator is the best place to store cheese because it provides the humidity and an ideal temperature between 35 and 40 degrees. Freezing natural cheeses changes their flavor and they become crumbly and dry. They can be used in cooking if defrosted slowly in the refrigerator. I find it works best to shred the cheese before freezing so you can easily extract the amount you need.

Our community is fortunate to have a local goat cheese produced by “Soledad Goat Company” and sold at Tangleweed Farm. They make a fresh goat cheese packed in olive oil and herbs as well as a variety of creamed cheeses (photo). I hope this column has peaked your interest and made you aware of the myriad cheeses made in America!

Contact me at herbbasket.net with comments or suggestions for future topics. Enjoy a delectable month!

Serving Ideas for cream cheese
Savory – Top cheese with salsa, cocktail sauce, pesto or honey mustard.
Sweet – Top cheese with chutney, jam, jelly or chopped canned fruits.
Allow cheese to soften at room temperature for fifteen minutes, add topping and serve with crackers.
Lacy cheese crackers or bowls
Grated parmesan cheese

Cover a cookie pan with parchment paper. Place one tablespoon of the grated cheese at two-inch intervals. Bake at 350 degrees for 10 minutes. Serve in place of crackers. Use larger amounts to make bowls. Remove when still warm and lay over the bottom of the bowl to form the shape. Serve salad in this edible bowl.

An Italian herb graden: revisited

I thought the essentials of an Italian herb garden were basil (basilico), parsley (prezzomolo), oregano (origano), and rosemary (rosmarino). I remember my friend’s grandmother growing these in her garden in the 1950’s in Flushing, New York. I loved to be in their house when the “ sauce” was brewing. It was the tantalizing smell of fresh seasonings, tomatoes, onions and garlic that first turned me on to herbs and Italian food. When I was nine years old my girlfriend’s mother gave me my first Italian sauce recipe, and cooking lessons. I have used that recipe with variations ever since.

After years of cooking Italian dishes I knew there were other herbs of importance to this amazing cuisine but until my trip to Italy I did not realize just how many! I was amazed by their variety and center-stage performance. Herbs are the heart of the healthful and simple daily diet of most Italians. The combination of aroma and flavor that they provide add depth and freshness from the antipasti course (appetizer) to the dolci course (dessert).

I was impressed by the numerous “home herb gardens” in Italy (photo). Why not use store-bought herbs in a country where they are readily available and shopping is a daily occurrence? The cultural passion for freshness is the reason! Italians will not settle for good herbs from a market when they can grow the very best.
The typical Italian herb garden stars “Genoese basil” with its medium-sized, light green and pungently flavored leaves. It is an essential ingredient in pesto and used in most dishes calling for tomatoes, to which it has a great affinity.

Flat leaf or Italian parsley did not come by its name accidentally. It is grown in Italy for its robustly flavored, feathery, green leaves. It is a nutritious herb used to flavor innumerable dishes but I never saw it offered as a garnish in Italy. Parsley is for eating! Here is a lesson to be learned by the chefs and consumers in this country.
Rosemary grows wild in much of Italy but at least one plant is tamed for each home garden. Its pungent, pine scented needles are used sparingly in cooked foods and rarely in the “raw.” It is often combined with meats, fish, strong vegetables, potatoes and breads.

Oregano in the north and its “kissing cousin” marjoram in the south of Italy hold a prominent place in this garden. They are similar in appearance with small aromatic oval shaped green leaves. They pair well with tomatoes, vegetables and soups. Marjoram is the milder of the two and is also used to flavor meat and poultry. I must admit that the prominence of marjoram in Italy was one of my big surprises.
The importance of culinary sage in the herb garden as well as the cuisine was also unexpected, but delightful. At home I often used the furry-silvery gray leaves with fatty meats and strong vegetables. My amazement was how delicious cooked sauces were when lightly flavored with it. I still savor the flavor of a “white wine sage sauce” smothering my ravioli in the little town of Fiasole.

A bay tree is often found in the garden setting and their leaves are much more than a flavoring for soups and sauces. I was a bit shocked when I was told by my Italian cooking class instructor to chop them up with all the other herbs for a bread crumb blend to coat lamb chops. Most recipes warn that the leaf should be removed before serving! The difference was that the teacher was using fresh, lithe leaves not the stiff, dried ones that we are accustomed to in this country.

If you are a fan of the bold scent and flavor of Italian cuisine you should plan for a section of your garden to be devoted to these particular herbs. Their harmonious blend with fresh healthful food will nourish your body as well as your spirit. I am sharing a recipe that I hope will pleasantly surprise you as it did me. It was the “first” time I had potatoes and pasta in combination. Very tasty!

Visit www.herbbasket.net or tehachapinews.com with your comments and questions. Enjoy an hebalicious month!

Linguine, patates and pesto
One half cup of pesto sauce
One half pound fresh green beans
One half pound peeled new potatoes
One pound of linguine
One half cup each of basil and Italian parsley (torn apart)

Cook green beans in boiling water to desired doneness. Cook potatoes in the same water until done. Drain and set aside until cool enough to slice (one-quarter inch slices).

Cook pasta until desired doneness, Save two tablespoons of the pasta water to be added to the pesto before serving. This prevents the pesto from clumping. Toss all ingredients together using as much pesto sauce as you like. Serve with grated pecorino-sardo, parmigiano-reggiano or other hard cheese.

An herb called “phu”?

It is not easy for a plant to remain popular when it smells so bad that it is nicknamed “Phu.” Valerian (valeriana officinalis) is just such a “survivor.” The fetid odor is most pronounced when the roots and rhizome are dried so the casual grower may not notice the “dirty socks” stench. Lets us explore the attributes that have saved this ancient plant from disfavor.

Valerian is believed to be the Biblical perfume “spikenard”. This seems contrary to its reputation but even today the root oils are used to scent “mossy” perfumes and soaps. In medieval times it was used to cure so many ills that it was called “all heal.” Valerian was widely used in Europe during WWI to treat shell shock (the loss of ability to function because of psychological stress of war).

Legend has it that the Pied Piper of Hamlin, Germany carried dried valerian root with him when he enticed the rats out of town. Maybe it was not just his music after all. An interesting note here is that some cats are intoxicated by valerian (see recipe). A fetish that cats and rats apparently have in common!

The rhizome, roots and oil of the plant are used for medicinal purposes. They are used fresh, dried, infused or distilled for the oil. The flowering tops and leaves are cut off as they appear in order to allow the underground parts to develop. The roots and rhizomes are dried at about 120 F until they are brittle. The resulting product has a bitter taste and a disagreeable odor that is worsened by the dehydration process.

When properly processed the result is an effective sedative that does not react with alcohol nor cause dependency. Valerian has been widely used in Europe for many years because it works like valium without its side effects. Caution: Do not over-dose or give to children, nor take with other medications, when pregnant, or lactating unless directed by your health care giver.

The FDA has not classified it as drug because adequate studies have not been done in this country. Research is not likely because the drug companies can't patent medications made from plants. These businesses do most of the experimenting and it doesn't pay them “enough” to investigate a cure or treatment they can't exploit.

The oil of valerian is used in some relaxant herb tea blends, cosmetics, ice cream, condiments, liqueurs, soft drinks, beer and tobacco. It is also an ingredient in the bait used to trap rats and wild cats. Quite a varied range of uses!

Flower gardeners may be familiar with the name garden heliotrope. That is valerian! It is a hardy perennial that grows well in Tehachapi because it tolerates sun, fair soil and average amounts of water. The pink or white clustered flowers grow on long stems that can provide a lovely backdrop for low growing plants or be mixed with plants of equal height. Valerian is a good companion plant in the vegetable garden as well because it attracts earthworms. We all know how important these crawlers are for aeration of the soil.

Valerian is an aggressive plant that will crowd-out its neighbors and itself so it does have to be managed. I divide the rootstock as the plant moves out of its “designated zone.” This gives me new plants and keeps the mother plant healthy. I use it as a lure plant to keep the deer from eating my roses (photo). They must be very relaxed considering the quantity they consume!

Reflecting on its medicinal history and usefulness in the garden we should not be surprised that this tenacious herb has persisted in spite of its “odorous reputation.” I hope you can find a place for this fascinating plant in your landscape.

Questions or comments? Contact me at www.tehachapinews.com (All About Herbs) or on my Web site at www.herbbasket.net. Enjoy an hebalicious month.

Bath infusion for tension relief
Pour one cup of boiling water over one half cup of dried valerian leaves. Cover and allow it to steep for 20 minutes. Cool and strain. Add to bath water. CAUTION: Allergy patients be aware that rare skin dermatitis has been noted.
Kitty pillow
Stuff dried valerian leaves in a pillowcase for your favorite feline. Many, but not all, cats will react to this herb.

Hate that horehound?

There are very few herb plants that I can't easily give away. White horehound (marrubium vulgare) is one of these! It is scorned and considered a weed by those who do not know of its historical and practical virtues. Let us look at this herb that grows so easily and is so mistrusted in the garden.

It is an upright, bushy and hardy perennial with wooly stems and rounded hairy leaves that have serrated edges and a musky smell. The small white flowers grow in dense whorls (circular patterns) along the stem. It grows happily in sunny, dry locations enjoying poor soil. It self-sows profusely so it is ideal for large areas that you want to keep trouble free. The propensity to spread is a problem for some gardeners who do not know that if you cut the flowers before seeding the plant's invasion can be controlled.

Horehound should be cut for use just as the flower buds form. The menthol flavor dissipates fast so “quick drying” is essential. This is achieved by chopping and spreading the leaves on waxed paper and allowing them to dehydrate out of sunlight. Happily the musky smell disappears during the drying process. Store the finished product inside a tightly sealed container in a dry place.

Horehound was widely used as a medicine by the Egyptians, Greeks and Romans and the common name is taken from two of these cultures. The name of the Egyptian god of the sky, Horus is thought to be the derivative for the first part of the word. The Greeks used it as an antidote for mad dog bites hence the second part of the word was established. These early users held horehound in high esteem and credited it with many cures.

Marrubium vulgare is one of the bitter herbs of the Jewish faith and was ordained to be eaten at their Passover supper. The Hebrew word marroh means “bitter juice”. There seems to be a word link here! Horehound cough drops and syrup were made in England as early as the 1600's. The herb later found favor with the Shakers who added it to their pharmacy of herbal cures.

Many of horehound's credits have not been affirmed by modern science but there are some important ones that have. It is used today to soothe coughs, sore throats and as an expectorant. Its volatile oil, vitamin C and high concentrations of mucilage are the ingredients that cause these affects. It is found today in cough syrups, cough drops and some medicinal teas (see recipe). CAUTION: Large doses can cause diarrhea or irregular heartbeat and should not be taken during pregnancy or lactation. Consult your physician before using medicinal amounts.

Culinarily horehound is used to flavor some ales and teas in England and can be substituted for hops in the beer making process. Its menthol like taste makes an unusual candy as well (see recipe). It attracts bees and is a good garden companion to tomatoes so you may find a place for it in your vegetable garden.
Want to give horehound a try? I have it in abundance and would be happy to introduce you to this very underrated yet historically authenticated herb!

Contact me at www.herbbasket.net or www.tehachpinews.com. Have an hebalicious month.

Recipes
Cough syrup for adults: (See CAUTION above and do not exceed suggested amounts below)
Steep one ounce of dried or two ounces of fresh horehound leaves in a pint of boiling water. Remove from heat, cover and steep for 10 minutes. Strain out leaves. Add twice as much honey as remaining liquid. Mix, bottle and store in the refrigerator. Take one teaspoon 3 times a day.
Medicinal horehound tea for adults: (See CAUTION above and do not exceed suggested amounts)
Steep one teaspoon of dried or one tablespoon of fresh leaves in a cup of hot boild water. Cover and steep for 10 minutes. Take one tablespoon three times a day. Store in the refrigerator.

Horehound candy
Boil one-quarter cup of dried or one-half cup fresh horehound leaves with two cups of water. Blend two cups of raw sugar with one-eighth teaspoon of cream of tartar. Add to horehound mix. Continue to stir and cook until a drop of the mixture in cold water becomes a hard ball. Pour onto buttered dish and cut into cough drop sizes when half hardened. Store in the refrigerator.

All AboutHerbs

Love this column. Edna is so knowledgeable about herbs and their uses. I save her column each month and put into by herb book. Her Christmas column is extremely interesting and filled with information. Love to see her herb photos in color.

All about herbs: Christmas herb legends

There are many legends about herbs and the roles they played in the Christmas story. We will explore some of these charming tales in this column. I hope they will add a new dimension to your festivities and a special connection with past celebrants. Herbs that are linked to the Nativity story are often called “manger herbs”.

Rosemary (rosmarinus officinalis) was silent underfoot as the Holy Family traveled. The soft leaves muffled the crackling twigs beneath thus preventing detection and ensuring a safe journey to Bethlehem. Another legend recounts that the white rosemary flower was turned to the color of Mary's blue cloak when she laid it gently upon the blooming bush as the family was fleeing from Herod's dreaded soldiers. I have a white rosemary plant in my garden and the flower fittingly has a blue tinge.

I wonder if it is true that a rosemary plant will grow no higher than six feet in thirty-three years, so as not to stand taller than Jesus did? This is another belief held by people for many centuries. My rosemary plant has not attained that height in twelve years!

The word lavender (lavandula) is from the Latin word “lavare” meaning to wash. Legend has it that Mary laundered their clothing with this fragrant herb and used the bush as a clothes line. It further asserts that her clothes turned blue from contact with the flowers. In medieval Latin the usage of the word lavender changed and was derived from “livere” meaning “to make bluish.” Not incidentally blue is the color accorded to the Holy Mother in paintings and stories. Lavender plants were said to spring up wherever the swaddling clothes of the Holy Child were placed. It is no surprise that lavender is the herb symbolic of cleanliness, purity and immortality.

Costmary (chrysanthemum balsamita) with its sweet balsam scent is commonly called Bible Leaf or Our Lady's Balsam. There are stories of its use as a healing ointment by the Holy Mother. Culpepper, an herbalist of the 1600's, gives the following recipe for a healing salve. “Costmary makes an excellent salve … being boiled with oil of olive, and adder's tongue with it, and after it is strained put a little wax, rosin and turpentine to bring it to convenient body.” Culpepper compares adder's tongue to water plantain that herbalists now recommend for insect bites and sunburns. It is a wonder that something we use today may be a version of Mary's own healing balm!

Rue (ruta graveolens) is the herb of grace. The genus name “ruta” is derived from the Greek word “reuo”, that means “to set free”. No herb could be more appropriate in this setting where Christians believe the grace of God was bestowed on humanity. At one time brushes made of rue were used to sprinkle holy water before a Roman Catholic high mass and this ancient herb played an important role in that ceremony.

The honey like vapors activated by the heat of the body make yellow bedstraw (galium verum) a soothing, sweet smelling, resting place. It is said that the original white flowers turned their present golden color because of the manger's special visitors. It is often called “Our Lady's Bedstraw” because of the connection with the Holy Mother who may well have slept upon it with the Christ child cradled in her arms.

Sweet woodruff (galium odoratum) is representative of humility in herbal folklore because it grows demurely close to the ground. When dried it has the scent of new mown hay and vanilla and repels insects. It added another delightful aroma and protection to the manger setting. It is nice to think there were no unpleasant stable odors or unwanted bugs as the cattle were lowing and the baby awoke.

The dictionary defines legend as “an unverifiable story handed down by tradition from earlier times.” May these herb connections between then and now add depth and sparkle to your Christmas celebration!

Sweet woodruff potpourri or sachet

Dry the leaves and flowers of sweet woodruff and add them to your favorite sachet or potpourri blend. Can be dried in a few days by hanging small bunches upside down out of the sunlight.

Costmary facial cleanser

Crush one ounce of fresh costmary in two cups of water. Pour into a ceramic pot. Cover and simmer for five minutes. Keep covered and allow it to cool. Strain and store in the refrigerator. Use as an astringent after washing your face by gently dabbing it on with a cotton ball.

Contact me through my web site at www.herbbasket.net or at www.tehachapinews.com (All About Herbs). Enjoy an hebalicious month.