“Each one should use whatever gift he has received to serve others,
faithfully administering God’s grace in its various forms.”
I Peter 4:10
The Herbal Holidays seminar at Full Moon Nursery & Herbs on November 5th was a combination of ideas on how to use herbs in decorating for both Thanksgiving and Christmas as well as a hands on demonstration of using herbs to make gifts for passing on holiday blessings to others.
Most herbs were originally used because they symbolized a particular quality or were important to the spirit of the holidays. We have forgotten many of these symbolic meanings over the years, but there is a renewed interest in recovering our holiday "roots." Here are my favorites to use in my home and as gifts for Thanksgiving and Christmas :
Bay - symbol of merit and honor
Marjoram - a symbol of joy and happiness
Mint – symbol of virtue, refreshment & hospitality
Rosemary – symbol of remembrance
Lavender – symbol of purity and devotion
Sage – symbol of immortality, long & healthy life
Thyme – symbol of courage and strength
Wreaths are a symbol of eternity and can be used throughout your home in all sizes for ornaments, culinary combinations, punch bowl surrounds as well as simple gifts for those who visit your home. This soup wreath is one of my favorites to make and give:
SOUP WREATH
4 -12” herb sprigs (Rosemary, Thyme, Marjoram, Lemongrass)
2 accent herbs/flowers (Bay Leaf, Parsley & Texas Tarragon blossoms)
Ribbon
The completed wreath should be about 4-5” in diameter – the perfect size for a pot of soup. Gather herbs and use rosemary to bend into a 4” loop twisting ends around each other. Add additional herbs (thyme & marjoram) overlapping the ends of each one until the wreath looks full. Keep in mind wreath will shrink as it dries. Add lemongrass spiraling like a ribbon to secure and give a finished look. Tuck in a small bunch of accent herbs. Tie on ribbon with instructions for use.
NOTE: May be used fresh or dried. Dry in a dark, dry place before attaching ribbon & instructions.
This is the recipe I attach for using Thanksgiving turkey leftovers:
TURKEY NOODLE SOUP
6c turkey stock
1/2 onion, chopped
1/2c celery, chopped
1pkg frozen peas
1pkg frozen carrots
2 c diced cooked turkey
2c egg noodles
Simmer turkey carcass in 6 cups of water with chicken bouillon, 1 chopped onion, 1 chopped celery stalk, 1 chopped carrot & attached soup wreath for 45 minutes. Remove carcass & wreath. Strain broth and discard vegetables. Reheat broth adding 1/2 c chopped celery & 1/2 c chopped onion and simmer until tender and then add frozen peas and carrots, noodles, and diced turkey. Simmer for an additional 10-15 minutes. Season with salt and pepper to taste.
Sachets are used to scent closets and repel moths. They can fill decorative sachet bags or may be placed in small muslin bags then wrapped inside doilies or a vintage handkerchief. A great holiday favor or package tie-on this winter blend will be a favorite:
WINTER BLEND SACHET
Combine 1/2c dried rosemary,
1/2c dried mint, 1/4c dried thyme,
1/4c lavender flowers and 3Tbs cloves.
Mix well and use 2-4Tbs for each sachet.
Soups use ingredients abundant during each season such as creamy pumpkin or squash in fall and a hearty bean, pea or lentil in winter. One of my favorites is a rice soup mix with herbs that add a unique flavor and represent symbols of the season.
HOLIDAY SOUP
In a wide-mouth pint jar, add 1c long grain rice and tuck 2 bay leaves down the side. Add 1/2tsp each of marjoram, rosemary, basil, spearmint, sage and parsley around the top edge of rice. Add 1/2c or more rice to fill jar. Top with lid and tie on a label with the following ingredient meanings & instructions. Great as a hostess gift!
Rice (strength)
Bay leaves (honor)
Marjoram (joy & happiness)
Rosemary (remembrance)
Basil (good wishes)
Spearmint (refreshment)
Sage (good health)
Parsley (festivity)
Bring 2 quarts of water to a boil, stir in contents, cover, reduce heat and simmer for 45 mins. or until all water is absorbed. Meanwhile, sauté a chopped red & green pepper and 1/2c onion in butter until semi-soft. Add 2 ½ c chicken or vegetable broth plus 2c leftover turkey (optional) and blend well. When rice mixture is cooked, remove bay leaves, add broth mixture and simmer on low heat 20 mins., stirring occasionally.
Serve hot.
Everyone got a chance to taste the soup as well as a spiced cranberry tea and the following holiday treats:
CRAN-ROSEMARY NUT BARS
10Tbs butter
2/3c brown sugar
1 1/4c flour
pinch salt
Combine ingredients until crumbly. Pat into a 9x13 lightly buttered pan and bake at 350 degrees for 12 mins. Cool slightly. Sprinkle with mixture of 1 1/2c chopped nuts and 1c dried cranberries.
3 eggs
1/2tsp salt
1 1/2tsp vanilla
1 1/2tsp baking powder
Zest of one orange
1c brown sugar
1/4c flour
4Tbs minced fresh rosemary
Beat eggs with brown sugar. Blend in remaining ingredients then stir in rosemary. Top bars with the batter and bake at 350 degrees for an additional 20 mins. Cool completely and cut.
MOLASSES SPICE COOKIES (Barbara Kieran)
3/4 cup molasses
3/4 cup nonfat plain yogurt
1/2 cup sugar
2 tablespoons canola oil
2 1/2 cups sifted cake flour
1 1/2tsp ground cinnamon
1tsp ground ginger
1/2tsp baking soda
1/2tsp ground cardamom
1/2tsp ground cloves
1/2tsp salt
Preheat oven to 375 F. Line baking sheets with parchment paper or coat with cooking spray. Wisk together molasses, yogurt, sugar, and oil in a large bowl until smooth. Stir together flour, cinnamon, ginger, baking soda,cardamom, cloves and salt in a medium bowl. Stir dry ingredients into the wet ingredients with a wooden spoon, mixing just until blended. Drop the dough by tablespoonfuls onto prepared baking sheets, spacing cookies 1 1/2 inches apart. Bake until browned.
15-20 minutes. Transfer cookies to a rack and let cool.
Joyce
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