Scents of the Fall

Scents of the Fall

As All Hallows Eve arrives, shall we share a little fallity. Fallness. Fallsomnity? Well. You know. 

 In Autumn, the scents of flowers and grasses give way to the fragrances of dry, burning leaves, bales of hay, pumpkins (and the spices that make it a pie!), and various fruits. It is the harvest, and the harvest smells wonderful. Traditionally we long for the warmth of the spicy smells of the kitchen as the leaves turn and the air carries a nip. 

A delightfully simple way to bring these spicy notes into your home is to mull some apple cider. The rich apple blends with cinnamon, orange, and cloves to warm up the whole house.



Mulled Apple Cider
½ gallon apple cider
1 orange cut into ¼” slices
¼ C brown sugar
In a muslin bag, combine:
1 tsp cloves
1 tsp allspice
1 tsp cardamom pods
2 Tbsp cinnamon pieces
Stir together the first 3 ingredients and place into a crockpot.
Add the bag of spices and heat.
This mixture is an easy way to keep a hot spicy beverage available for an evening of entertaining friends. 

 Simmering Potpourris is another great way to add a subtle background “flavor” to the home. There are small electric crocks made specifically to simmer fragrances, but a pan of water or a kettle on the woodstove works beautifully as well.
I always like to put my simmers into either a muslin bag or a large heat-sealable teabag so that they are easy to clean up. This is so much fun, and you are limited only by your imagination and pantry or garden. The following are only some of the ingredients you can consider .
Mint
Rose Petals
Lavender
Lemon Verbena
Cinnamon Sticks
Dried Citrus Peel
Cloves
Cardamom Pods
Vanilla Beans
Nutmeg
Ginger
Coriander
Allspice
Star Anise
Just have fun with it, and surprise yourself with the rich, warm fragrances you’ll create! 

 

More Autumn in PA

Since we started doing color covers, it has almost given me new eyes. Now the beauty of every bud, berry, bean, and blossom is even more apparent. Our brother also has a long history of photo manipulation with different computer programs, and he's toying with some small business ideas he can do from home. We are really happy to see him excited about something, btw.
With those things in mind, we set off in search of beautiful things yesterday. This clear yellow is spectacular. Sometimes the maple out back glows this particular color into my sunporch, and it changes my mood. This year the weather wasn't right. So the larger shot of this might become a screensaver.For some reason mushrooms are just so darned cute sometimes. I don't forage or identify them, I just look at them and enjoy the way they look.Looking up through the trees, this struck me as an amazing vision. All the colors and the sky, and the size of the trees, it took my breath away.The churchyard at the Mount Hope church. I'm thinking that at dusk on a foggy night, this could be pretty darned spooky.Eeyore in the flesh! This is a very young little burro. S/he headed over to the fence right away, and I hurried away so that there would be no electric fence accident to repay the friendliness.We sat on a little one lane bridge while I snapped this out the window, with my siblings squawking about oncoming traffic.Still some firey leaves across a new crop of soybeans.One of the larger farms in our part of the county, just over the crest on the other side of a field.
And if you stayed this long, here is a luscious yet simple dessert from Michele Brown of Possum Creek Herbs, published in the Nov/Dec '06 issue of The Essential Herbal.
Baked Apple with Vanilla Bean Crème
You can make as many of these as you like. They taste best fresh from the oven.
Core a large, crispy apple and peel the top portion of the apple.
Set the apples firmly on their bottoms in a baking pan with sides.
Sprinkle cinnamon, nutmeg and brown sugar over the tops of the apples and add a little bit of water around the bottom of the apples.
Bake in a 325 degree oven until tender. This usually takes 30-40 minutes.
While the apples are baking, whip up some heavy cream and add one vanilla bean (scrape the inside of the bean for the delicious meat).
Stop whipping the cream before it gets stiff peaks. You want to be able to pour the thick cream over the hot apples after they come out of the oven.
Bring the apples out of the oven and let them sit for a moment or two.
Put an apple on a pretty plate and pour the cream mixture over the top.
Take some of the spice drippings from the baking pan and drizzle over the cream.
Enjoy.

Note: In PA we'd set the apples on a square of pie dough, bring it up and fasten at the top, and call it an apple dumpling.

Late October '09

The colors are muted, but the heavy gray sky and the advancing storm seems to make them almost more intense. We've been having a brief respite in the previous rush to winter, with a brief, moist and warm spell. As I sit here on this chilly and oh-so-rainy afternoon, there are people wandering the hillside below my office, looking for that perfect Yule tree to tag. I know that many times people are so heavily scheduled that they have only a small window of flexibility - but really?
Earlier this morning my daughter and her best friend accompanied me to breakfast and beyond.They are both total hams, and I enjoy them immensely. Lisa reminds me so much of Gilda Radner - a comedienne who personified the idea of "getting out of your own way" and just throwing herself into the sketches. Lisa is like that. The two of them have so much fun together, and they make me laugh too.The perfectly kept farms in our area are rolling it in for the season. Many have re-sown the fields with winter crops, and the rest will lay fallow until spring. Almost all of them are incredibly well kept and neat as a pin. Considering all of the equipment and mess that farming requires, it is nothing short of amazing.I had to pull over and take a picture of this yard that we passed(and also a soybean field beside it) that was just covered with these mushrooms. They do not look friendly. Cool looking, though.There were these llamas on the one hillside as we drove along. We were treated to lots and lots of sweet animals while we were out... including a little red steer that had managed to get loose and was just having a good old time eating whatever the heck he wanted in a meadow. Miniature horses were at the one farm, sheep, goats, and lots of horses and cows were out today, along with the usual chickens, ducks, and geese. The swans were missing from their usual place in the pond, however.
The reason we were out was the goldenrod.
Because the weather got cold and then warmed up again, there was a sort of second crop of Solidago. I've been reading about the medicinal benefits of this plant and wanted to tincture some, but somehow missed out on the perfect time. These plants had new growth, and the flowers weren't fully open yet, so that led us on a search.The girls waded across a swampy area to get to this patch. They were having a great time. I don't think I've taken Lisa along on any of our foraging tours. It seems that was a shame that we'll have to work on fixing!They were even both willing to try a groundcherry!
The weather changed as soon as we got home, and the skies opened up to let the buckets of rain fall. It was good to be out there among the plants!

Upcoming herb classes - sign up now!

We've put together a bunch of shorter classes that we think will help people make things to stay healthy this winter, get some handmade gifts together for the holidays, AND take a little time out just to enjoy themselves at this busy time of year. Please pass this blog along to anyone you know who might be interested.

Classes will be held in my kitchen at TEH at Frog Hollow between Manheim and Mount Joy in PA. In fact, some of you may want to choose Christmas trees while you're here. We don't need a lot of attendees to make these work (3 0r more) but can't handle more than about 8 - so get signed up over at the website. Click on the "Classes and Learning" button on http://www.essentialherbal.com/ Pre-registration and pre-payment is required. Hope to see you there - it is going to be FUN!!!

Soapmaking Saturday, Oct 31, 1:00 to 2:30 $35
We'll be making a batch of lavender/oatmeal cold process soap from start to finish, while discussing how soap is made, what the ingredients are, where to get them, and all the stuff you'll need to know to go home and make it yourself! Everyone will leave with some of the soap we make, a copy of our book "Herbal Soaps from Scratch", and lots of know-how. We'll also have ingredients handy (at the shop at Frog Hollow) for those wishing to purchase them after the class. Other sources will be discussed as well.

Making and Using Herbal Tinctures - Saturday November 7, 1:00 to 2:30 $30
Learn how to make safe, effective herbal medicine for your family and how/when to use it. You'll leave with a jar of tincture that will be ready to use in a few weeks, and we bet that you'll make more within days! Handouts also included. The shop at Frog Hollow will be open after class for supplies. Other sources will be discussed as well.

Balms and Salves - Saturday Nov 14, 1:00 to 2:30 $30
You can make soothing, healing balms and salves, and you can learn to do it right here! You may just be shocked to find out how much fun it is to do, and how empowering it is to have them handy when you need them. Once you've mastered it, you'll come up with all sorts of preparations to make. Handouts and recipes are included. The shop at Frog Hollow will be open after class for supplies. Other sources will be discussed as well.

Soapmaking - Sunday November 15 1:00 to 2:30 $35
We'll be making a batch of rosemary cold process soap from start to finish, while discussing how soap is made, what the ingredients are, where to get them, and all the stuff you'll need to know to go home and make it yourself! Everyone will leave with some of the soap we make, a copy of our book "Herbal Soaps from Scratch", and lots of know-how. We'll also have ingredients handy (at the shop at Frog Hollow) for those wishing to purchase them after the class. Other sources will be discussed as well.

Syrups and Elixirs - Saturday November 21, 1:00 to 2:30 $30
We'll make a cough syrup and an anti-viral elixir, with each participant taking along some of each of the finished preparations. Knowing how to make these delicious, effective medicines and having them on hand when needed is very empowering! Handouts and recipes included. The shop at Frog Hollow will be open after class for supplies. Other sources will be discussed as well.

Bath Crafts - Saturday November 28, 1:00 to 2:30 $30
Learn to make bath salts, bathing herbs, and scrubs in this fun class. You'll be able to make these items for gift giving and take some of each along with you to try yourself. Our book, "Crafting the Bath" is also included. The shop at Frog Hollow will be open after class for supplies. Other sources will be discussed as well.

Introduction to Aromatherapy - Saturday December 5, 1:00 to 2:30 $30
What is the difference between "essential" and "fragrance" oils? How does aromatherapy work, and how can you use it in your home and workplace? We'll be running the still and discuss what makes essential oils so special. Each participant will create an essential oil blend and use it to make a 2 oz bottle of massage oil. They will also leave with a purse sized spray of the hydrosol we distill that day during the class. Hand out and recipes included. The shop at Frog Hollow will be open after class for supplies. Other sources will be discussed as well.

Blending Herbal Teas - Saturday, December 12, 1:00 to 2:30 $30
This will be a great opportunity to learn (and sample) about a dozen herbs that are commonly used in blends and then put together your very own tea blend to take home. We'll talk about the medicinal properties of each herb and the fee includes a copy of our book, "Blending Herbal Teas:" The shop at Frog Hollow will be open after class for supplies. Other sources will be discussed as well.Don't delay.

You can sign up for one or all, but be sure to sign up.

Day of the Dead, by Betsy May

Dia De Los Muertos or “Day of the Dead”
from The Essential Herbal Magazine, Sept/Oct '08 issue by Betsy May

This month was one of those rare and splendid moments when synchronicity steps in and life unfolds in the most perfect way. I had been contemplating writing about my experiences celebrating All Soul’s Day as a child and the herbal twists I have been trying to incorporate into it as an adult.
Growing up in a Catholic family, All Soul’s Day was observed on November 2 by attending mass and praying for the souls of loved ones that have died. As a young teenager this holy day appealed to me because it was really the only time, both in and outside of church, that was dedicated to even acknowledging the deceased. Rather than a solemn mass, however, I longed for something more meaningful, more applicable to my life. Eventually I created my own ritual, making a wreath with candles and pictures of loved ones; an altar of sorts.
As I got older and began studying the symbolism of herbs I played with the idea of incorporating them into my All Soul’s Day ritual. While the wheels began to turn in my mind about all of this, I “happened” to be reading Barbara Kingsolver’s book Animal, Vegetable, Miracle (a must read, recommended to me by several people including Tina and Maryanne.) I was overwhelmed with emotion when I read her piece about the Mexican holiday Dia De Los Muertos, or “Day of the Dead,” also celebrated on November 2. Unlike the solemn rituals of my childhood, Mexicans celebrate this holiday with great joy and festivity. They believe that it is easier for the souls of the deceased to communicate with us on this day. The graves of loved ones are decorated with flowers, pictures of the Virgin Mary, and favorite foods of the deceased. Skeletons and skulls are also common symbols of The Day of the Dead. Altars of a similar nature can also be made at home. People often celebrate right on the graves, eating, drinking, and sharing stories and memories of their loved ones late into the night. What a novel idea for our culture which is obsessed with avoiding death by all means possible, worships youth, and chooses to go “under the knife” in hopes of fooling Mother Nature. The herb of Dia De Los Muertos would definitely be the marigold - usually calendula. Graves are lavished with it. The people of Mexico believe that marigolds attract the souls of the departed.
A traditional food for The Day of the Dead is pan de muerto, or “dead bread.” Pan de muerto is a sweet bread, made with anise seeds. (Possibly because seeds symbolize life? Or because anise seeds are associated with magical rituals and are rumored to increase psychic abilities?) The bread is molded into the shape of skulls or bones. I am actually lucky enough to have a friend who makes this every year and is an expert at sculpting it into the shape of skulls. I assumed it was simply made for her Halloween celebration, not realizing its deeper meaning. As I mentioned earlier, synchronicity had taken over this month and ironically I read Barbara Kingsolver’s book two days before leaving for a vacation in Mexico. (I knew there was a reason I couldn’t resist reading it before I got to the beach!)
In Mexico we stayed in a little cabana along the beach, off the beaten path, literally. In a nearby town we stumbled across an art shop that carried only items made by local artists. I stepped into the shop and was surrounded by the glory of Dia De Los Muertos! Shadowbox altars adorned the walls with miniature scenes such as little skeletons, a dinner table with food and wine, musical instruments, and little pictures of the Virgin Mary. The altars were painted bright colors of purple, blue, red, and yellow, with glitter and flowers in the background. Statues of skeletons decorated with flowers were perched on the shelves and skulls carved out of colored stone were scattered throughout the store. The whole atmosphere was one of festivity. I’m sure most tourists would be slightly disturbed by this little Mexican shop overflowing with skeletons and skulls, but my stomach did a flip flop; I had discovered the spirit of Dia De Los Muertos!
When I apprenticed with Rosemary Gladstar she spoke about the importance of honoring our elders and connecting with the ancestors. Not only does it feed our souls, it nourishes our spirits. As an herbalist, it enables us to listen to the deeper vibration of the universe, tuning in to the beauty of green medicine and the wisdom of the plants. I left Mexico with a full heart and a Dia De Los Muertos altar tucked safely in my carry on bag.
Day of the Dead Altar
Symbolism of Herbs:
Calendula: sacred affection, joy, remembrance, grief
Mugwort: be not weary, tranquility, happiness
Zinnia: thoughts of missing friends
Garlic: protection, strength, healing
Chives: usefulness, why do you weep?
Angelica: inspiration, magic
Ivy: patience, fidelity, undying love, eternal life
Pansy: happy thoughts, meditation
Rose: love
(Compiled from Herb Seed forThought by Gem Rigsby)
Begin by constructing a wreath. I find it helpful to use the same metal base that I use for my Advent wreath because it has four candle holders already built into it. However, instead of using pine to make your wreath, use Rosemary, for remembrance of course!
Place the wreath on a table in a special place, adorn it with candles and sprinkle calendula petals around it or use yellow chrysanthemums. (In our climate, fresh marigolds would be pretty difficult to find at this time of the year, but dried calendula petals or “pot marigold” still retain their beautiful color). You could also put other herbs in the wreath, depending on what you want to symbolize. There are tons of resources on the symbolism of herbs. I have listed just a few to get you started. Place pictures of loved ones inside and outside of your wreath and place any special mementos or things they loved around it as well. Take a few moments to say your own private blessing or you might invite your family to also contribute meaningful items to the altar and share stories of your loved ones. Pan de Muerto
There are lots of recipes for “Dead Bread” on the internet.
This is one that appealed to me most, located at http://allrecipes.com/Recipe/Pan-de-Muertos-Mexican-Bread-of-the-Dead/Detail.aspx.
Also, the famous Mexican artist Frida Kahlo’s recipe for Pan De Muerto can be located on Barbara Kingsolver’s website at www.animalvegetablemiracle.com
Ingredients
1/4 cup margarine
1/4 cup milk
1/4 cup warm water (110 degrees)
3 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon salt
2 teaspoons anise seed
1/4 cup white sugar
2 eggs, beaten
2 teaspoons orange zest
glaze:
1/4 cup white sugar
1/4 cup orange juice
1 tablespoon orange zest
sprinkle:
2 tablespoons white sugar
Directions Heat the milk and the butter together in a medium saucepan, until the butter melts.
Remove from the heat and add them warm water. The mixture should be around 110 degrees F.
In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar.
Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined.
Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours.
Punch the dough down and shape it into little skulls or bones.
Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
Bake in a preheated 350 degrees F oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze. To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar. 

Sage, The Perfect Herb for Fall

SAGE, THE PERFECT HERB FOR FALL
From Mary Ellen Wilcox
The Essential Herbal Magazine Sept/Oct '05

Sage's ancient history is that of a medicinal herb. The genus name to which it belongs is "salvia", meaning to heal or to be healthy. In the language of flowers, sage stands for long life and good health. Egyptian women drank sage tea to increase fertility, and the Arabians associated it with immortality. During one period in history the Chinese traded four times the weight of their finest tea for sage. There are over 750 sages, most of them ornamental, but the culinary sages are among the most useful of herbs. During the Middle Ages sage began to be used as a preservative due to it's antibacterial properties, and therefore found its way into the kitchen. The earliest recipes used sage with meat for its' ability to break down fats.
The culinary sages are at home in today's herb or perennial garden. They are beautiful, useful, easy to grow and most are hardy to zone 5 where winter lows can range from -10 to -20 degrees. Some varieties that one might like to try are:
Common or Garden Sage (Salvia officinalis) is the most popular for home gardens, and is very hardy. Garden sage grows 24-30" in height and has narrow silvery-gray leaves that have a nubby texture.
Dwarf Sage is more compact and has smaller leaves than garden sage, but is similar in structure. It makes a good container or border plant.
Purple Sage is a dark purplish-green and lends a striking contrast in the herb garden, due to it's deep rich color.
Tri-Color Sage is a variegated purple, green and cream.
Golden Sage, another variegated variety, is green, edged with gold/yellow, and adds a bright spot in any herb garden.
Bergaarten Sage, one of my favorites, resembles garden sage in color and texture, but has a much larger, more rounded leaf, and forms an attractive mound shape.
Pineapple Sage. This is one variety that I must include in my herb garden each year. The leaf has a lovely pineapple fragrance and flavor, and in late summer it sends up beautiful bright red flower spikes. Pineapple sage is a tender perennial so you will need to take cuttings in the fall, or start with a new plant each spring. If you grow this plant, try cutting some leaves, chop them fine, and mix with cream cheese. This makes a delicious spread for summertime breads such as zucchini. Use the spread for tea sandwiches, topped with a blossom. Press some of the blossoms for note cards or decorative papers.
Most sages require a sunny location and good drainage. Heavy soil with standing water in a rainy season will cause the plants to die. Try imitating sage's native Mediterranean habitat. The plants will thrive in a sandy, gravel-like soil that isn't too fertile. Good air circulation will also keep plants healthy and help resist disease. Cutting leaves on stems for summer use will prevent the plant from becoming leggy.
Sage plants may need to be replaced every 4-5 years when they become woody. This can be done by tip layering (rooting the upper section of a stem while it is still attached to the mother plant). Bend the stem down to the ground, pin it with wire 3-4" from the tip and cover with soil. In about 4 weeks roots will have formed. Cut it from the mother plant and transplant. You may also take cuttings and root them in sterile soil. To use this method, take a tender branch, remove lower leaves, dip the stem in rooting hormone and place the cutting in moist, sterile soil. When a good number of healthy roots have formed, move it to a larger pot. You can also rejuvenate an old sage plant by dividing it. Dig up the entire plant, and using a sharp shovel, divide it into several sections. Remove all woody parts and replant the tender sections.
Once your sage plants are established and flourishing you will have plenty of plant material for fall projects. The different colors and textures of sage add interest to herbal wreaths and swags, and entire wreaths can be made from common or Bergaarten sage. Decorate these with dried flowers to brighten them. Make the wreaths up fresh, lay flat to dry (a cake cooling rack makes an excellent drying space) in a dark, dry place with good circulation all around. If you wish to dry the branches before assembling into wreaths, be sure to cut the branches as long as possible, and hang them upside down in small bunches, away from light. These tall branches also make an interesting and attractive addition to winter arrangements. Be sure to also dry extra for holiday and wintertime recipes, as sage holds it's flavor very well when dried.
Sage has been used extensively in the cosmetic industry. It stimulates the skin when used in herbal baths, and is an excellent ingredient in soothing, astringent after shave preparations. A hair rinse made with "sage tea" will make dark hair shiny and lustrous.
The uses for this wonderful plant are many, so get drying, and try some of the following ideas and recipes. Sage is definitely the "perfect herb for fall"!

The November/December 2009 Issue

We had one of our soap marathons this afternoon, and in the course of conversation discussed the fact that we always let our product speak for itself. The other day a wholesale customer was asking us about some wild claims they'd heard about some other soaps, and wanted our opinions. It started us thinking that we just don't have the proper bragging genes. The soap is good, we say... try it and you'll see, and we leave it at that.

Now I'm realizing that I do all of the writers who contribute to TEH a disservice by not making more noise about what a really terrific magazine this is. Looking for a good read? Want to learn about all the different ways herbs can enhance your life? One of the things we hear the most is that the magazine makes people feel like they can do it too! Each page has something that will make you think, make you want to try it, or make you need to grow it! The magazine is inspiring and instructive, making herbs accessible to everyone. That is our goal, and with the help of our contributors, it is met every single issue. If you aren't familiar with the magazine, read the on-line sample that you can download on the sidebar (or HERE if you're on a feed)!!!Here's what we have for you in this issue:

TABLE OF CONTENTS
Field Notes from the Editor
Film Review - Numen, the Nature of Plants
Down on the Farm, Merry Christmas, Naturally! Michele Brown & Pat Stewart
Historic Herbal: Likable Lohocks, Kathleen Setzer
Tales from the Tetons, Kristena Haslam
Rooibos, Barbara Tuson
Never Enough Thyme, Botanical Angels or Fairies, Susanna Reppert
Global Herbal, Latin America, Marita A. Orr
Christmas is for the Birds, Betsy May
Season of Tisanes & Teas, Mary Hammond
Cardamom, Lisl Meredith Huebner
SouthRidge Treasures, Herbs at Christmas, Mary Ellen Wilcox
List Article - Our Favorite Remedies for Colds and Flu
Garlic for Winter Health, Cindy Jones
Cold & Flu, Cathy Walker
The Fig Tree, Gail Faith Edwards
The Soap Pot, Coming Back to Soaping, Alicia Grosso
Daily Herbs, Susan Evans
Kathy's Harvest, Lavender Heart, Kathy Musser
What Goes Around, Sue-Ryn Burns
Louisiana Lagniappe, Green Eggs & Ham, Sarah Liberta
- Lots of information, recipes, crafts, and herbal lore! This is THE magazine for the herbal enthusiast.

here comes coolness (hot beverages)

First, the Nov/Dec 09 issue of TEH will be going up on the website on Wednesday. Don't miss out - subscribe or renew today! Medicinal herbs and teas for winter, holiday crafts, figs, cold and flu remedies, the herbs of Latin America, Cardamom - and SO much more - are in these pages, just waiting to guide you through the wonderful world of herbs.

Now... it is getting cooler here with a frost coming tonight (most likely). Many of our friends are already waking to hard frosts and some have even seen snow. Time to think about some nice hot drinks, don't you think?

American Cranberry Tea (Susanna Reppert)
1 qt cranberries
4 qt water
2 1/2 c sugar
1/2 c cinnamon candies
juice of 3 oranges and 3 lemons
1/2 t cloves
1/2 t nutmeg
1/2 t cinnamon
1/2 t allspice
Bring cranberries and one quart of water to a boil. In another pan, bring three quarts of water and sugar to a boil. Add cinnamon candies, cloves, and spices and simmer. Put cranberries through a sieve and combine with other liquid. Before serving, add juice of oranges and lemons. Serve hot. 12-15 servings.

Rest Easy Tea (Pam Ferry)
1/4 c dried spearmint
1/4 c dried lemon grass
1 c dried lemon balm
1/2 c dried catnip
3/4 c dried chamomile flowers
Blend all herbs thoroughly and store in an airtight container away from heat and light. To make tea, use 2 tsp of blend for each cup of boiling water. You can prepare the tea in a tea ball, or mix the loose herbs with water in a tea pot, and then strain tea into a cup.

Instant Chai (Maryanne Schwartz)
3/4 c sugar
1 t vanilla extract
1/2 c powdered honey
1/2 c unsweetened iced tea mix (like Lipton)
2 c nonfat dry milk
1/2 c non-dairy creamer
1 t powdered ginger
1 t powdered cinnamon
1/2 t powdered clove
1/2 t powdered cardamom
First pour the extract in with the sugar and stir it around to break up the lumps and let it dry before mixing it in with the other ingredients. Mix all ingredients together in a blender or food processor and blend until you get a powdery texture - about 1 minute. This will make about 1 gallon of prepared chai. Lastly if you don't want to use iced tea mix you can mix all the other ingredients and suggest brewing regular tea and mix about 2 rounded Tbsp of mix to the brewed tea.

Mulling Mix (Susan Evans)
4 sticks of cinnamon, 2-3"
2 heaping T dried orange peel
2 t cloves, whole
1 t allspice, whole
1/2 tsp peppercorns
Combine ingredients and use one tablespoon of the mixture for every quart of wine or juice.
Sweeten with 2 tablespoons of sugar or honey if you wish. Gently simmer for about 15 minutes. You can strain the mixture at this point, or skip the straining process by enclosing the herbs in a muslin drawstring bag. In this case you add 10 minutes to the simmering time. Ground nutmeg and ginger can also be added.

Chocolate Ecstasy Cocoa - Geri Burgert
2 cups milk
5 tsp unsweetened cocoa powder
1/8 cup chopped dark chocolate
1/4 cup sugar
1 tsp vanilla
Gently heat all the ingredients over a low flame, stirring constantly, until the cocoa is creamy and bubbly. If you have leftovers when the kids are done (not likely), try adding a splash of Drambuie, Grand Marnier, or Creme de Menthe. It's killer!  There --- these recipes are excerpted from past issues.

They ought to get you warmed up for those chilly days that are coming!

Hydrosols for Skin Care

12 Best Hydrosols for Skin Care – and which are Best for You
Excerpt from The Essential Herbal Magazine Sept/Oct '07
Marge Clark
Nature’s Gift Aromatherapy
www.naturesgift.com

Hydrosols are among the gentlest and safest aromatics for use in caring for your complexion. We use them as toners (saturate a cotton ball and wipe your face carefully to remove all traces of cleanser), refreshing “spritzers” during the day to revive your make-up (or your spirits), soothing and calming anti-inflammatories to ease the redness of rosacea or sunburn, or gentle anti-bacterials to help calm troubled skin and acne. Hydrosols may be used as the water phase of a cream or lotion. If you want just a tiny amount, and don’t want to go to the effort of emulsifying the ingredients, you can try an instant “non-cream”. In a one ounce bottle, pour approximately 2/3 ounce of your chosen hydrosol. Top the bottle off with one/third ounce of your favorite skincare carrier oil. Shake well, and apply a few drops to your freshly washed face. This mixture makes a wonderful night-time moisturizer. Basically it gives you the ingredients of a cream or lotion, without any need to emulsify.

Use your favorite hydrosol as the water portion of a simple clay mask, or to remove a mask.

The wide range of available hydrosols make it easy to select the appropriate distillates for your particular skin.
Carrot Seed Hydrosol: Just as Carrot Seed essential oil is one of the most recommended treatments for mature skin, Carrot Seed Hydrosol is highly recommended for treating mature and wrinkled skin. Carrot Seed Hydrosol is also reputed to have cellular regenerative power and thus recommended for easing razor burns and irritations.)

Chamomile (Roman) Hydrosol Soothing and relaxing, useful for helping dry, flaking itchy skin from rashes or eczema.

Cistus Hydrosol (Rock Rose): Cistus water has been recommended as a toner for wrinkled, mature skin since it can “plump up” skin cells and erase fine lines. Cistus is also an astringent, so would be useful both for oily skin, and as an aftershave toner since it can help stop bleeding of minor cuts and scrapes.

Rose Geranium: Geranium is thought to be a cellular regenerative, thus Rose Geranium Hydrosol is a toner of choice for mature skin, or the perfect liquid to use in creating a facial masque. Like Geranium EO, Rose Geranium Hydrosol is recommended for balancing combination skin, since it balances both oily and dry skin.
Suzanne Catty says that it is a humectant, wonderful for dry skin, or mixed into a clay and honey mask.
She also recommends it as an anti-inflammatory, useful for sunburns, Rosacea, rashes, any condition where redness or heat is present. (I think a touch of Helichrysum hydrosol would increase the effectiveness.)

Helichrysum Hydrosol: Helichrysum italicum essential oil is the most powerfully anti-inflammatory essential oil, and an essential component in Rosacea and bruise blends. The gentler helichrysum hydrosol is the perfect toner for Rosacea, couperose (thread veins) and inflamed or irritated skin. I've heard back from people using Helichrysum Hydrosol and Roman Chamomile hydrosol together to sooth sunburns, radiation burns, rashes, skin irritations of all types. Our clients rave about the combination in keeping eczema manageable. In spite of its cost, Helichrysum Hydrosol has traditionally been our best selling hydrosol, month in, month out. Nothing else that I know of is its match for gentle care for sensitive skin.

Lavender Hydrosol: The all purpose floral water. Lavender doesn’t excel at the treatment of any single skin condition, but it is helpful to almost every skin type. Lavender hydrosol is a very gentle antibacterial, making it useful in treating acne, and can help balance both oily and dry complexions. Lavender water can help ease the pain of sunburn and windburn. Please note, most lavender hydrosols do not smell as pleasant as the essential oil. We have found one Lavender Mailette hydrosol from California that smells delightful, but we suggest getting a small sample of most Lavender waters before investing in a large quantity.

Spike Lavender Hydrosol: Spike Lavender is the most powerfully antibacterial member of the Lavender family. We can see using this delightfully soft scented floral water as a toner/wash for oily skin or acne. We’ve tested it out with some teenaged boys. They all liked it and didn't think it smelled too "girly" for their use. We are experimenting with a blend of witch hazel (the kind from the drugstore, with alcohol added) and Spike Lavender Hydrosol for an aftershave for troubled skin. We had expected this lovely water to smell camphorous, as does the oil which is its co-distillate, however, we were pleasantly surprised by the soft herbal scent that we all loved. Unanimously, we prefer its aroma to that of our true Lavender hydrosol. We've read that the hydrosol is also helpful in easing the symptoms of Psoriasis and Eczema, either used as a compress or as an ingredient in a lotion or cream. (I would mix it with helichrysum hydrosol for this purpose!)

Melissa Hydrosol: Melissa is a great toner/astringent for oily skin. I don't recommend the essential oil in skin care since it can be irritating. This is where the gentleness of the hydrosol makes it the delivery method of choice. One staff member uses it as a morning toner for her oily skin and says that the excess oil “just vanishes.” One client writes that it has helped her hormonal acne tremendously.
Jeanne Rose writes that Melissa hydrosol has powerful uses in skin care products, that it is antifungal, relieves skin infection and breakouts and can cure herpes.

Rose Hydrosol: Rosewater stimulates the skin, heightening the blood flow. Rosewater controls and balances sebum production, making it useful for both dry and oily skin. It can balance and restore the skin's Ph and helps tighten pores. Its antibacterial properties help fight acne giving troubled skin a gentle, rather than a harsh treatment. It is reputed to be useful in the treatment of all sorts of dermatitis. Suzanne Catty recommends blending Rose Hydrosol with Cistus (Rockrose) Hydrosol as an anti-wrinkle treatment.

Teatree Hydrosol: All the anti-fungal, anti-bacterial effects of Tea Tree Essential Oil in a delicately herbal scented hydrosol. A superb toner for skin with acne; a mouthwash for infection or for thrush, a baby wipe if baby has a yeast infection, a deodorant spray, a base for a foot spray, washing out wounds or cuts, treating hotspots on dogs or cats...the list goes on.

Witch Hazel Hydrosol: Soothing and anti-inflammatory, anti fungal and anti-bacterial. A wonderful toner for teenage skin, as well as a free radical scavenger recommended for anti-aging skin treatments. One of my mentors uses Witch Hazel Hydrosol in all of her creams and lotions for mature skin. Suzanne Catty says Witch Hazel hydrosol is the most antioxidant of the hydrosols and recommends it for psoriasis, eczema, cracked or blistered skin, for treating insect bites, and as the treatment of choice for varicose veins and hemorrhoids.

Yarrow Hydrosol: This cleansing and astringent hydrosol is one of the toners of choice for skin with acne. It is also useful as an anti-inflammatory for inflamed or irritated skin (although I would reach for witch hazel or helichrysum in addition to the Yarrow.)
I have used Yarrow Hydrosol to ease the sting of sunburn or other inflammation, and been amazed at the results. We’ve heard from clients that Yarrow hydrosol is almost a miracle cure for any sort of itching skin condition. It almost instantly soothes the itch of insect bites, eczema, poison ivy, sunburn... a wonderfully effective skin soother. I've been told that the hydrosol, used as a compress or as the water phase of a lotion is effective in treating both psoriasis and eczema, soothing the itching, calming inflammation, and assisting the basal cells of the skin in healing.

TEH - Under the Sun (revisited)

The other day I was talking to a woman who had recently retired and finally had time to grow herbs. She'd put in a lush and lavish garden this summer, but now she was at a loss as to what to do with them. I asked her what she was most interested in - cooking, home remedies, decorating with herbs, their scents, teas... there are so many areas. She wanted to learn it all, and she was willing to buy several books, figuring that she'd need a book for each of the various specialties. There are MANY great books out there. For this particular person, and all the people like her, Under the Sun is my best recommendation (available at our website: www.essentialherbal.com ). To begin with, it contains 5 years of spring and summer issues of the magazine. We added some things, culled some others, and wound up with a spectacular blend of herbal knowledge that everyone will find useful, from the beginner to the more experienced herbalist.
Hundreds of recipes, scores of crafts, tons of remedies and instructions on how to make and use them are all included. Well over 200 pages (8 1/2 x 11!) of information.
Since she and I were talking in person, I was able to hand her a copy. She looked through the table of contents and said, "Oh! I have to have this book!" For only $24.95, I tend to agree. My personal copy is already getting worn.
~~~~~~~
Excerpts:

Bruise Butter from Meredith Corwyn
1 1/2 C calendula flowers

8 oz pure anhydrous lanolin
6 oz coconut oil

1/4 to 1/2 C comfrey root

3 or 4 whole cloves

Put all ingredients in a covered casserole. Bake at 375 degrees for about an hour. Strain through a colander lined with cheese cloth into containers. Cool and label. It can be done on top of the stove, but it burns easily and the odor is powerful. The oven is easier and less risky.

Herbed Lemoncello
Maggie Howe
prairielandherbs.com
Delicious, heady, and strong! A wonderful summer drink. This is a herbed variation of "regular" Italian lemoncello.

6-8 large lemons (organic, if you can find them)
4 cups 100 proof alcohol (can use everclear or vodka, whichever you prefer or is easiest to find)
1 lg. handful roughly chopped fresh lemon verbena or lemon balm
1 inch piece of fresh ginger, peeled and chopped

Peel lemons, leaving as much of the white "pith" on the lemon as you can.. Place the lemon peel and all other ingredients in a sun tea jar or widemouth glass jar. Let steep in a dark place for at least 3 weeks, shaking or stirring occasionally.
Next, combine 2 cups sugar and 3 cups distilled water in a large pot, and bring to a boil. Simmer for about 5 minutes, until sugar is all dissolved and the mixture is slightly thickened.
Strain out your vodka/herb/lemon mixture, using several layers of cheesecloth, or a coffee filter. Combine the sugar mixture and the infused vodka back into your (now clean) jar, and let it sit in a cool, dark place for at least a month. Finally - drink and enjoy!

There. That's a teensy tiny taste of some of the things you'll find - as well as gardening ideas, plant advice, how to make herbal preparations, and so much more. So if you're looking for a terrific book that covers a lot of stuff - check out Under the Sun!

Let's Get Lost on a Country Road

I wonder if the currently coming-of-age generation has ever had the chance to just get lost for a bit. I remember that it was a legitimate Sunday afternoon pursuit, giving credence to the term "Sunday driver". Families would wander back roads in search of seasonal changes, ideas for home plantings and decor, or just to enjoy the ride and the company. As we got our driving licenses back in the 70's, we looked for remote places to watch sunsets or wildlife. We went on "know your county" rides, and made friends or ran into each other at overlooks and swimming holes. When the first gasoline crisis hit, it was the first notion that perhaps it was more than cash we were spending on those rides, and they became few and far between.
Last year Molly and I became intentionally "lost" on the way home from visiting her college-to-be. We saw amazing things! I did it again yesterday, right here at home. For an hour I chose only roads I'd never heard of before. Never going more than 10 miles from home, I saw beautifully maintained farms, hillsides and streams, valleys and meadows. It was fun and relaxing. Once a year I don't feel bad about driving aimlessly to find out what's behind the next bend.
Then I came home to realize it is gorgeous here!
The obligatory last passionflower of the season...Vitex berries ripening in the sun...A clutch of mums murmuring to each other. Can't you just see their faces and even make out expressions? Or is that just me?The golden ring on the brown cones is enchanting as the setting sun hits these blossoms...Bog sage still shows off azure blooms against the green grass.My newest toy, the composter. It's enough to make me want to cook more fresh veggies - lol.

Bio-regional herbs for the Cold and Flu Season

The Essential Herbal Magazine is pleased to be participating in a blog party hosted by Methow Valley Herbs. Visit Rosalee's blog for a list of other participants and read their takes on the topic!

Here in PA, I am most familiar with the PA German culture, and the things that my mother and her parents knew about. Here there is a centuries old way of healing called "pow wow" or Braucherai that blends the German, Native American, and Gypsy ways. It combines herbal medicine with ritual and was passed down through the generations. My friend Susan Hess has joined forces with others to record it before the old-timers who practice it are gone. They can be found here and you can read an article about them here.
The thing is, at one time, pow wow was something that everyone knew about, and most people knew at least one person whose life was saved by a practitioner. My mother was one such person, when as a small child the medical community gave up on her and her parents took her to see a man who chanted over her and used a few herbs - possibly burning them near her, she didn't recall.
Then, the Amish and Mennonite families who had always depended on this healing model became ashamed of it after a scandal in brought the attention of the modern world, and scorn and mockery came their way. Nobody spoke of it anymore, and nobody wanted to learn it. 2 generations or so later, and it is scarce and hard to find.
Otherwise, we have been relearning the herbal part as has most of the country. For cold and flu our favorite defense has always been elderberry because it is so good and so easy to make, use, find, store, etc. Once you have foraged elderberry with a seasoned herbalist, you will never have a hard time finding it again. It is on every backroad, every meadow, every woodlot. We use it in wines, vinegars, syrups, jellies, tinctures, and most recently I've been making hard candy so that I can have it with me wherever I go.
We recently spent a day with Barb and Fred Will in western PA, where we gathered lots of boneset for tincture. He told us that when he was growing up, each family had a crock where they kept the boneset for tea, and that because of the nasty taste, all the kids liked to pretend that they weren't sick until they just HAD to admit it. The tincture is extremely bitter as well, and I usually combine it with elderberry.
Some other easily grown anti-viral herbs that we also have in tincture form include lemon balm and St. John's wort. We use echinacea to support the immune system, and also a combination of holy basil and albizzia to help our bodies manage stress. Stress and the way we handle it can make a huge difference in our health and our immunity. Holy basil is not native here, but the albizzia trees are everywhere in the summer.
Eat well, get plenty of rest, and stay hydrated - and keep some good anti-virals on hand.

Our first bus tour - and beyond

On Monday of this week, we had a blast hosting a segment of one of The Rosemary House's bus tours. Susanna puts together several trips each year. Some are close to home while others go quite a distance and last for days. You can stay up to date with their Calendar of Events!

It was the first time we did anything like this, and had agreed to do it sometime before the beginning of the year. If you've been reading along, you know that my sister and I are sometimes mightily challenged by the rollercoaster of taking care of our brother, and this continued to be the case. Getting the yard and gardens into some kind of order as well as preparing a snack and presentation took some doing - but we did it, and it came together pretty well.

The bus arrived in the driveway at precisely the time it was expected. I was glad nephew Rob went out and got a picture of the bus. Pretty cool.

We had the still filled and all put together, so that it was ready to roll when everyone got settled.

The table was set with lots of goodies. We served a Rooibos tea punch from the soon-to-be-printed Nov/Dec issue, dip and crudites, herbed pretzels, and pesto pockets (from the Sept/Oct '09 issue). Every morsel turned out to be delicious, and the gang loved it all!
PESTO POCKETS

2 pkg (10 each) refrigerated biscuits

1/4 C Pesto

1/2 C shredded Mozzarella

1 beated egg white

(optional - bacon, ham, pepperoni)

Separate the biscuits. On a lightly floured surface, flatten each biscuit into a 4" circle with your hand. Spread 1/2 t pesto on half of each circle to within 1/2" of the edge. Use half the cheese to sprinkle over the pesto on each circle. Brush edges with egg white. Fold plain half of each over the filling. With tines of fork, seal edges together. Prick top once with fork. Transfer pockets to a greased baking sheet. Brush tops with egg white. Sprinkle with the remaining cheese. Bake at 400 for 8 to 10 minutes until golden. Serve warm. Makes 20.

PESTO

3/4 C basil leaves

2 cloves crushed garlic

1/2 C grated Parmesand cheese

2 T pine nuts (or walnuts)

1/4 C olive oil

Puree all ingredients together in food processor.

FRESH HERB DIP FOR CRUDITES

1 C Mayonaisse

1 C sour cream

up to 1/2 C snipped and chopped fresh herbs.

I use whatever is out there. For this gathering, that included sage, purple basil, thyme, rosemary, tarragon, holy basil, oregano, chives, and parsley. I added caraway seed and dehydrated onion. Luckily I remembered because the tour folks wanted an exact recipe.
I had intended a weed walk, but instead there was just a bit of time left to walk to the edge of the yard where we talked about elderberries, pawpaws, vitex, holy basil, and lavender - among others.
Everyone hoped on the bus and went over to Kathy and John Musser's place, Cloverleaf Herb Farm.

Kathy took us on a tour of her gardens and then into the shop where we gave her a hand (as she had done for us, coming over a bit before the bus got to our place).
All in all it was a lot of fun and now my yard looks beautiful!

Our brother John managed to hold out during the day, but there was no doubt he was sick again. I'll talk about that on his blog.

Sunchoke Chips

For some reason I woke up today with the idea of making chips from roots. Like Jerusalem artichoke (sunchoke), burdock, dandelion, etc. I grabbed the shovel as soon as I was dressed and headed out looking for nice burdock, but all I could find was yellow dock and sour dock. I did dig some yellow dock, and then came back up to the house to dig sunchokes. Not much, though. We have a tour tomorrow and it wouldn't do to dig up the whole patch today (although the idea came to me when I was trying to think of something unique to serve our guests).

The sunchokes were a delight to work with. They fried up crispy and delicious.
The yellow dock was difficult. It was tough and didn't want to be sliced, although slicing on a diagonal helped slightly.

I sprinkled the chips with some popcorn seasoning blend that came in a spice blend swap we did last year, and it was really good! Plain salt would have worked too.
Considering that these are to be pleasant, I probably wouldn't try the yellow dock again. I will be looking for burdock, though. Oh - and the oil was coconut, which was very easy to work with!