FRAGRANCE HERBSCAPE

 

August is Romance Awareness Month and what better way to celebrate than to create a fragrance garden.

These gardens are designed for delighting the senses on warm afternoons or evenings with rich textures and enticing fragrances. They can be as simple as a few pots grouped by a favorite lounge chair or bench or as complex as strategically sitting among other plants in the garden or along a walkway to create either a direct and immediate or subtle and delayed response. Try adding a few of these to enhance your garden and provide for your daily aromatherapy needs:

In the morning to
REFRESH & ENERGIZE:
Lemon Thyme, Lemon Verbena, Pineapple sage,
Rosemary, Spearmint and Peppermint

In the afternoon to
CALM & RELAX
Anise Hyssop, Chamomile, Heliotrope, Lavender,
Lilac, Roses, Scented Geraniums

In evening to
SOOTHE & EXCITE:
Jasmine

“But thanks be to God, who always leads us
in triumphal procession in Christ
and through us spreads everywhere the fragrance
of the knowledge of him.
 For we are to God the aroma of Christ
among those who are being saved and those who are perishing.
To the one we are the smell of death;
to the other, the fragrance of life.”
2 Corinthians 2:14-16

TEA HERBSCAPE

 

 

 

 

Today is Red Rose Day –a day to enjoy America’s most popular flower.  You can celebrate by planting this “2012 Herb of the Year” in a special herbscape that is for tea.  Roses after all provide that unique floral flavor and color from their edible petals, but also a lot of health benefits from their tart hips which are loaded with vitamin C!   

 

Create this specialty tea garden and make a large teapot as the focal point by either covering the surface of an old washing machine drum with a hypertufa mixture or using a half barrel, adding a spout and handle and then planting with some peppermint or an annual tea herb like chamomile!

Include a variety of these herbs to be enjoyed as an infusion on their own or in combination with a tea base or each other.

Anise Hyssop (Agastache rugosa) - delicate blend of mint & sweet anise flavor

Cinnamon Basil (Ocimum basilicum) - spicy cinnamon-clove flavor, good after-dinner tea

Beebalm (Monarda didyma) - pungent, minty flavor

Calendula (Calendula officinalis) - petals add orange and yellow colors to lemony blends

Catnip/Catmint (Nepeta spp ) - minty flavor, calming effect

German Chamomile (Matricaria recutita) - apple-scented, bedtime tea

Hibiscus (Hibiscus sabdariffa) - tart & tangy deep red infusion

Lavender (Lavadula spp) - buds or flower heads, cooling and aromatic

Lemon Balm (Melissa officinalis) - lemony flavor, best used fresh

Lemongrass (Cymbopogon citrates) - lemon taste without the tanginess

Lemon Verbena (Aloysia triphylla) - strong lemon flavor

Mints (Mentha spp) - variety of flavors from citrus to peppermint, promotes digestion

Rose (Rosa spp) - light floral & tint from the petals plus tart & fruity hips

Pineapple Sage (Salvia elegans) - pineapple scent, best used fresh

Scented Geraniums (Pelargonium spp) - citrus & rose scents make light flavored teas

 

“The earth is the Lord’s, and everything in it,
 the world and all who live in it”
Psalm 24:1

TUSSIE MUSSIE

 

 

May is Gifts from The Garden Month and Mother’s Day is coming on May 13th, so wouldn’t it be nice to give Mom a gift from the garden this year.

A tussie mussie is a little circular bouquet of fragrant herbs and flowers originally made in Victorian times as a gift with a hidden message – a “talking bouquet.”  It was meant to be small enough to be held in the hand so the warmth would release the aroma but can also be presented in a small vase or a holder made specifically for them.

Each flower or herb has a specific meaning and if they are not yet available directly from your garden this spring, many can be purchased from your local grocery store among the produce or fresh flower display! A few flowers and herbs readily available have the following meanings to express your sentiments:

Aster for Sentimental Recollections
Baby’s Breath for Greatness
Basil for Good Wishes
Bay for Merit or Honor
Daisy for Hope
Dandelion for Faithfulness
Mint for Virtue
Pansy for Thoughts of You
Rose for Love
Rosemary for Remembrance
Sage for Long Life and Good Health
Thyme for Courage & Strength

To assemble a tussie mussie, start by selecting your flowers and herbs for their appearance, fragrance and symbolism. Use a striking flower - usually a rose - as the central bloom and encircle it with contrasting herbs and flowers in threes. Bind the stems with florist tape as you go to keep the posy tight. Emphasize the outer rim with a large-leafed herb like sage or even dandelion. A small paper doily can also be added to help keep the circular shape and support the outer leaves.

Don’t forget to attach a note with your “message.” A tussie mussie will keep for up to a week in water or it can be dried by hanging upside down in a warm dark place.

“Children, obey your parents in the Lord, for this is right. 
Honor your father and mother which is the first commandment
with a promise that it may go well with you
and that you may enjoy long life on the earth”
Ephesians 6:1-3

CHOCOLATE & HERBS

 

February is Chocolate Month and, of course, it is great on its own, that’s why Americans consume an average of 12 pounds of chocolate a year!

 

Chocolate is itself an herb, however, have you ever thought of combining it with other herbs and spices?? This is actually nothing new, since chefs in many countries have incorporated chocolate into specialty dishes like for example Mexican mole – turkey cooked in a complicated sauce using chocolate, chili powder and cinnamon.

 

Here are some compatible partners, including the “2012 Herb of the Year”, and some possible ways to combine them with chocolate:

 

Herbs: Angelica, Anise Hyssop, Anise & Cinnamon Basil, Bay Leaf, Chilies, Garlic, Lavender, Mints, Rose, Rosemary, Scented Geraniums, Tarragon

·       pulverized with sugar to add to recipes

·       infuse in milk or cream or make a sugar syrup

 

Spices: Anise seed, Cardamom, Cinnamon, Cloves, Coriander, Ginger, Mace, Nutmeg, Star Anise, Vanilla

·       Use in small amounts as a hint or suggestion

·       grind finely before adding to chocolate

·       whole spices can be infused in cream or milk then strained out

 

Edible Flowers: Rose petals, Pansies, Violets, Scented Geraniums

·       use candied as a garnish

 

plus here are a couple recipes to use on February 19th – Chocolate Mint Day:

 

CHOCOLATE MINT BISCOTTI
4Tbs butter                                                  
1Tbs cocoa
6oz semisweet chocolate                           
1c sugar
1/4c fresh mint leaves                                            
1tsp water
2 eggs, yolks and whites separated                      
2c flour
1tsp baking powder                                    
1/2tsp salt

            Melt butter, cocoa and 3oz of chocolate and let cool.  Chop remaining chocolate into small pieces.
            In food processor, combine 1/2c sugar, mint and water until well blended. Transfer to bowl, add egg yolks and beat 5 mins, then add chocolate mixture.  In separate bowl beat egg whites to form soft peaks, then gradually add 1/2c sugar until mixture forms stiff peaks.
            Combine flour, baking powder and salt.  Fold half the mixture into the yolk mixture, and then gently fold in whites.  Repeat until well combined.  Fold in chocolate chips.
            With floured hands, divide into 3 pieces and shape into narrow log on greased baking sheets.  Bake at 350 for 20-25 mins or until lightly browned and firm.  Cool 30 mins.  Slice logs diagonally into 1/2” thick slices and arrange on sheets, then crisp for 15 mins at 250.  Cool completely and store in airtight container.

CHOCOLATE CHIP MINT MERINGUES
            Combine 2 egg whites, 1/4tsp cream of tartar and a dash of salt and beat until soft peaks form.  Add 2/3c sugar gradually and beat until stiff.  Add 1Tbs dried spearmint, green food coloring and a 6oz package of semi-sweet chocolate chips.  Heat oven to 325 degrees.  Drop cookies onto greased sheet, place in oven and turn off.  Leave overnight.

 

 

 “For God so loved the world that he gave his one and only Son,
that whoever believes in him shall not perish but have eternal life.”
John 3:16

FRIENDSHIP POTPOURRI

“When words escape us, flowers speak” 
Bruce W. Currie

The language of herbs is a great way to send a thoughtful gift with a message to someone special. The third week of February is International Friendship Week, so here’s a recipe for a Friendship Potpourri. Package in a pretty tin or jar and don’t forget to include a note with the meanings for each of the herbs.

 
FRIENDSHIP POTPOURRI
1c Red Roses for Love
1/2c Lavender for Devotion
1/2c Calendula for Good Health
1Tbs Ginger root for Strength
1Tbs Jasmine for Grace
1Tbs Rosemary for Remembrance
1Tbs Chamomile for Patience
1Tbs Mint for Virtue

If you don’t have enough herbs on hand to make the potpourri, why not pick one or two and include in a card for a special message.  You could also purchase an herb plant as a gift. Some of my other favorite herbs to use for friends and their meanings include:

artemisia – always remembered
basil – good wishes
bay leaf – merit & honor
catnip – good luck
heather – admiration
ivy – friendship
marjoram – joy & happiness
pansy – thoughts of you
rose geranium – preference

 

 

 

“My command is this:
Love each other as I have loved you.
Greater love has no one than this,
that one lay down his life for his friends.”
John 15:12-13

ROSEHIPS

(Rosa canina)

 

If you leave the flower on your rosebush, the petals will fall off after it finishes blooming, and a small red-orange globe will form - that is the rose hip. They form on many varieties of rose shrub, even a hybrid tea or floribunda, but the hips most commonly used in foods and beverages are harvested from wild roses.  This fruit has been used as a tea for thousands of years by many including Native Americans, who realized it was full of nutrition.  Rosehips have saved many generations from scurvy due to their high vitamin C content.

 

Rugosa roses as well as wild roses are a great choice for quality hips and are also a beautiful addition to the landscape.  When the hips form they will start out green and turn to yellow, then red and are usually left on the bush until after the first frost.  They have the most nutritional value when used immediately after harvesting.  To prepare them, cut off the bloom stem, cut the hip in half and scrape out the seeds and hairy pith.  To dry hips, spread them out on a screen or place in a dehydrator, then store in glass jars in a cool, dark place.

 

Tart and cranberry-like, rose hips are a popular ingredient in herbal tea giving them a pinkish color.  Rose hips may also be used fresh, dried or preserved as syrup, puree, jam, jelly and as a flavoring in other recipes.  As mentioned earlier, they are rich in Vitamin C, but also contain vitamins A, D and E, bioflavonoid as well as essential fatty acids all of which are excellent for internal cleansing and a refreshing drink.  Rose hips are also an excellent antioxidant. 

 

Rosehip tea is used for the relief of flu-type infections, prevention and treatment of the common cold, sore throats and stress plus it strengthens the immune system.  Additionally rosehip oil is used by cosmetic companies in lotions and facial products as it helps regenerate skin cells, fade age spots and reduce the sign of aging.  Finally, dried whole rosehips are now being used as a potpourri ingredient because of their ability to hold a scent as well as add texture and color.

 

TEA-TIME TRIVIA
The word "hips" comes from
the Anglo-Saxon word hiope.

Rose hips are also called rose haws

RECIPES:

SPICED ROSEHIP TEA
1 tsp loose tea/tisane of your choice                   
1Tbs dried rose hips
3 or 4 whole cloves                                     
1 cup boiling water
Sugar or honey to taste

            Steep tea, rose hips, and cloves in boiling water for 5 minutes. Strain. Sweeten to taste.

PEACHY ROSEHIP MUFFINS
1 3/4 cups all-purpose flour                                  
1/2 cup sugar
1/2 cup pecans or walnuts                         
1 teaspoon baking soda
1/2 teaspoon salt                                         
1/4 teaspoon cinnamon   
1 cup fresh or frozen peaches (or canned)         
2 eggs
1/2 cup vegetable oil                                              
1/3 cup buttermilk
1/2 cup dried seedless rose hips                          
1 teaspoon vanilla extract

            Preheat oven to 425 degrees. Grease twelve 2 3/4" muffin pan cups, or line them with paper baking cups.
            In large mixing bowl, combine first six ingredients. In another bowl, mash peaches with fork, add rosehips to the mashed peaches, let sit about 10 minutes, then stir in remaining ingredients. Add peach mixture to flour   mixture and stir just until ingredients are moistened. Spoon the batter into muffin cups. Bake 15 to 18 minutes or until tops are golden.

 

“Taste and see that the Lord is good;
blessed is the man who takes refuge in him.”

Psalm 34:8

2012 HERB OF THE YEAR

ROSE
Rosa species

The rose has been chosen “Herb of the Year” for 2012 by the International Herb Association. The IHA is a professional trade association providing educational, service and development opportunities for those involved in herbal endeavors. The Herb of the Year is chosen based on being outstanding in at least two of the three major categories: medicinal, culinary, or decorative.

Thought to have originated in Persia, this “Queen of Flowers” is prized for its romantic fragrance and its ability to lift the spirits.  The ancient Egyptians left crocks of roses in the tombs of their kings so that they would be fragrant throughout eternity, the Romans cultivated roses and used a ground rose petal paste to make the first rosaries, and even in this country rose bushes have been used and enjoyed from the American Indians to the President’s White House rose garden.  Today there are more than 200 species and 20,000 hybrid roses and they possibly are the oldest plant known to man still in cultivation.

There are several types of roses to choose from to suit particular needs.  The species roses, for example R. rugosa, are the wild roses which are the ancestors of all modern roses and produce the largest rosehips.  Old Garden Roses, for example damask & cabbage roses, have been cultivated since 1867 and are some of the most fragrant.  Climbing and Rambling roses grow along banks and on trellises and arbors.  Antique Shrub Roses are the least demanding and grow in a variety of soils.  Floribundas are a group of modern roses with many blooms per stem and are less prone to disease.   Grandifloras were developed in the 50’s to produce large and abundant blooms.  Hybrids Tea Roses, also known as florist roses, are long-stemmed but the most difficult to grow.  Finally, if space is a premium, Miniature Roses can be grown in containers, as edging or even indoors.  All the roses require more attention than other flowers but provide good sunlight, good drainage, the right amount of water in the morning and regular feeding and you will be rewarded by this symbol of love and beauty.

Rose petals gathered before they are fully open have a myriad of uses.  Remove the bitter white part at the base of each petal and they can be used for butters, syrups, jellies, vinegars, tea cakes and desserts as well as garnishes fresh for salads or candied for pastries.  The more fragrant the flower the more flavor in the petals.  Rose petals can also be used to make homemade rose water which is both cleansing and astringent and is good for most skin types or rose oil which can be used in the bath to create a feeling of well being and happiness.  Damask roses cultivated in Bulgaria produce the best quality and the most expensive oil which is used commercially in a wide range of cosmetics.  Rose petals and buds can also add color and their unique fragrance to potpourris when they are dried quickly. 

GARDEN TIPS
Give your roses a treat
by burying a banana skin in the soil -
its potassium acts as a tonic for the plant

Aphids are less likely to attack a rose garden
 with chives mixed in

ROSE PETAL POUND CAKE
2c sugar                                                                                
9 eggs
2c butter                                                                               
1tsp vanilla
4c flour                                                                                 
1/2tsp salt
1/2tsp cream of tartar                                                        
4tsp rose water
7tsp rose petals

            Cream sugar and butter.  Add eggs, one at a time, beating after each addition.  Add vanilla.  Combine flour, cream of tartar & salt, then slowly add to creamed mixture until completely blended.  Stir in rose water (petals steeped in boiling water for 10-15 mins.) and additional rose petals.  Pour into greased and floured bundt pan.  Bake at 350 for approximately 1 hour.

NOTE: Make sure the rose petals you use have not been treated with chemicals – always use ones you have grown yourself or purchase dried organic rose petals.

 

". . . I have given you all things even as the green herbs."
Genesis 9:3