HSA Webinar: Growing and Using Herbs of the Southwestern Missions

The Herb Society of America Blog

Author Jacqueline Soule will be presenting this month’s webinar on Wed, March 25 at 1pm – click here to register. This article is excerpted from her book, Father Kino’s Herbs: Growing and Using Them Today.

Epazote – An Efficacious ‘Erbcover kino

By Dr. Jacqueline A. Soule

Did you know that you can speak at least one word of Nahuatl, the language spoken in Mexico pre-conquest? Epazote is the Nahuatl name for Dysphania ambrosioides (formerly Chenopodium ambrosioides). English common names include wormseed, Jesuit tea, American wormseed, Mexican tea, and Jerusalem oak.

By the time of contact between the New and Old Worlds, epazote had been cultivated for well over a thousand years in southern and southeast coastal Mexico.  It was, and still is, a principal flavoring for a large number of Yucatan and Veracruz dishes and is indispensable for cooking black beans.

Epazote in Cooking

Like the Old World herbs…

View original post 843 more words

The Herbs and Spices of Thanksgiving! — Crooked Bear Creek Organic Herbs

Originally posted on The Herb Society of America Blog: By Susan Leigh Anthony If we are lucky enough, most, if not all, of us have sat down to an annual Thanksgiving feast with our loved ones in late November. The house is filled with familiar aromas of the season that evoke a sense of warmth,…

via The Herbs and Spices of Thanksgiving! — Crooked Bear Creek Organic Herbs

Herbal Recipes for Thanksgiving – Urban Moonshine

Good Witches Homestead

It’s the time of year when many of the simple joys of life become the heart and center of this season; spending time with family and friends, the coziness of winter, warm fires, mugs of mulled wine, and lovingly prepared meals.

So much of herbalism is about celebrating the life and benefits of the plants, and the way they support us throughout the seasons. Autumn, especially around Thanksgiving, is our time to enjoy the gifts of this year’s harvest.

Classic holiday meals can be enhanced by adding herbs to support your health. These dishes are sure to be crowd-pleasers with your nearest and dearest.

Enjoy, and cheers to good health!

MEDICINAL HERBAL STUFFING 

A classic holiday stuffing recipe made with rye bread and medicinal herbs and mushrooms.

Servings: fills two casserole dishes, about 15 servings. 

INGREDIENTS: 

  • 1 loaf of good dark rye bread
  • 1/2 cup sage, minced
  • 1/2 cup rosemary,

View original post 520 more words

Strawberry Tree Crumble Cake…The Magical Forgotten Fruit! — Gather Victoria

The Strawberry Tree (Arbutus unedo) is an ornamental shrub that grows all over Victoria but its abundant, plush, juicy fruits just end up littering sidewalks. Seems no one remembers we’ve been eating these succulent fruits for thousands of years! Right now in the PNW the fruits are bright red, ripe and sweet (up to 40% sugar!)…

via Strawberry Tree Crumble Cake…The Magical Forgotten Fruit! — Gather Victoria

All Hallows Eve ‘Soul Cakes’

Hedgerow Vintage Shop & Blog

These little cakes are an old English tradition, Halloween (All Souls/All Hallows) is derived from the ancient Celtic festival called “Samhain” or “Feast of the Dead”. It has traditionally been celebrated with fasting and bonfires, especially on high ground, in order to light the soul’s way to heaven. “Souling” would take place the night before All Soul’s day, where “Soulers” would travel from door to door begging for soul-cakes and spiced ale in return for prayers and songs. It is thought this is the precursor to the ever popular trick or treating.

These are the words to the little song they would sing….

Soul, Soul, a soul cake!
I pray thee, good missus, a soul cake!
One for Peter, two for Paul,
three for Him what made us all!
Soul Cake, soul cake, please good missus, a soul cake.
An apple, a pear, a plum, or a cherry, any good…

View original post 223 more words

October Herb of the Month, Safflower

Crooked Bear Creek Organic Herbs

Safflower, Carthamus tinctorius

Did You Know?

• Safflower produces a thistle-like flower ranging in color from yellow to dark red.
• It is one of the oldest cultivated plants, originally grown to use the flowers as coloring agents for food,
cosmetics, and textiles.
• Safflower garlands were found in Tutankhamun’s tomb (around 1323 BCE).
• The pigment from the flower petals is known as carthamin and was used to dye Egyptian textiles dating back to the 12th dynasty.
• As a food additive, carthamin is known as Natural Red 26.
• The flower petals have been substituted for saffron since they do produce a similar color and flavor.
• Commercial production of safflower is primarily for oil pressed from the seeds. By-products of this process create livestock meal and are used in making soap.
• A small amount of commercially grown safflower is for birdseed.
• There are two types of safflower…

View original post 674 more words

Comfort Food – Banana Bread

Hedgerow Vintage Shop & Blog

I think fruit loaves are the perfect comfort food for Autumn. They are easy to make and are very forgiving when it comes to baking. This is a recipe I use for Banana Bread that never lets me down, and is ideal when you have a few bananas that are over ripe and you don’t want to throw them away. You can also tweak it really easily by adding additional fruits and spices, I sometimes add coconut, sultanas, carrots and will play around with cinnamon, ginger, mixed spice and nutmeg. There is also a lovely Pumpkin Loaf version of this, I will be posting a little nearer All Hallows.

Ingredients

  • 100g (4oz) butter, softened
  • 175g (6oz) brown sugar
  • 2 eggs
  • 2 ripe bananas, mashed
  • 225g (8oz) self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk
  • 1 tbsp of cinnamon or mixed spice
  • You will need a 900g (2lb) loaf tin.

View original post 225 more words

Old-fashioned Baked Apple Roll

Can’t wait to try this

A Hundred Years Ago

Baked apple roll in baking dish

Fall is the season for apples, and the perfect time to make apple desserts. I recently found a lovely hundred-year-old recipe for Baked Apple Roll; however, it has one quirky characteristic. The recipe does not call for any cinnamon.

The Baked Apple Roll is smothered in a very simple sugar, water, and butter sauce. The roll looked beautiful, but (since I’m so used to apple dishes being spiced with cinnamon), the roll tasted bland to me. If I made this recipe again, I might add some cinnamon – though I recognize that wouldn’t hold true to the old recipe.

Here’s the original recipe:

Recipe for baked apple roll Source: The Old Reliable Farm and Home Cook Book (1919)

When I made the recipe, I halved it, and still had a large roll that made 4-5 servings. Here is the recipe updated for modern cooks.

    Unbaked apple roll in baking dish with sugar, water, and pats of butter

View original post

A Culinary Herbal…

Hedgerow Vintage Shop & Blog

Culinary herbs are the herbs I use the most for cooking, growing and remedies. I would be lost without Rosemary, Thyme and Sage, and they are so familiar to most people, that often they can be overlooked as great medicinal plants.

Culinary herbs, as well as adding depth in flavour to our foods, have many rich and diverse medicinal properties, below are some of the properties of my favorite herbs and how I like to use them, which is always really simply.

Sage; the king of the antibacterial backyard herbs, sage is perfect if you have a virus, and will help clear chesty coughs. The easiest thing to do with sage, is to drink a warm tea of fresh or dried sage leaves at the first sign of a cold, or a bladder infection. You may want to sweeten with honey – it doesn’t taste great.

Rosemary; possibly…

View original post 439 more words

Damson Jam

Hedgerow Vintage Shop & Blog

We spent a wonderful day picking fruit at a Pick Your Own fruit farm. We had baskets full of damsons, strawberries and a few green beans. The site that we visit, is old and quiet, lots of trees and birds. It has a gentle, stillness.

Last year I burnt my damson jam, so this year I was determined to get it right….and I did!

Here is the recipe I used, it has a much reduced sugar content from many jam recipes you will see, but the jam has ended up being much more tart, which I really like. We did stone all the fruit beforehand, manually – there is just no easy way around it.

Ingredients

  • 1.5kg Damsons (stoned)
  • 900kg Sugar
  • 400ml Water
  • A good sprinkling of cinnamon

Method

  • Cook the damsons in a preserving pan with the water gently for 20 minutes, stirring occasionally.
  • Then add the sugar slowly…

View original post 171 more words