2015 HERB OF THE YEAR CELEBRATION

Celebrate the 2015 Herb of the Year, Savory, with a special soup and salad luncheon featuring both summer and winter savory and their affinity for beans!! 

Winter savory is useful for those on a salt-restricted diet because the leaves have a robust flavor that is a salt and pepper alternative.  Famous for making its mark on dried beans, it also blends well with different culinary herbs and can be added to soups or stews which have a long cooking time. 

Summer savory is the most well-known of the savories and can be used fresh or dried for adding a pleasant sweet, spicy flavor to vegetables, meats, pastas and rice.  It is also a favorite for tossing with fresh beans and adding to salads. 

More information can be found on this earlier Savory post.

SAVORY MENU

SOUP

BLACK & WHITE BEAN SOUP1lb dried black beans
1lb dried white beans
12 chopped garlic cloves
6Tbs olive oil
2Tbs minced winter savory
6Tbs red wine vinegar
2 jalapeno peppers, stemmed, seeded, and diced
1tsp toasted and ground cumin seeds
          Soak beans separately overnight, drain and rinse, then in separate pots, cover with water and simmer for 1 1/2hr or until tender.  Soften garlic in the olive oil and divide between beans.  Add savory to white beans.  Add vinegar, jalapenos and cumin to the black beans.  Simmer both soups for 10 minutes then puree separately and reheat for 5 minutes.  Season with salt and pepper.  To serve, ladle black bean soup into shallow bowls and then ladle the white bean soup in the center.

SALADS

CHICKEN PASTA SALAD1/4c chicken broth
3/4c mayonnaise
1tsp fresh finely minced winter savory
2 1/2c cooked diced chicken
1 1/2c diced celery
1/4c chopped pecans
1/4c sliced stuffed olives
3/4tsp salt
2c cooled cooked pasta
1c frozen peas
          Add broth to mayonnaise and then add savory.  Toss together chicken, celery, pecans, olives, pasta and peas and season with salt and pepper. Add dressing and blend lightly.  Serve in lettuce cups topped with chopped tomatoes.

GREEN BEAN SALAD
1lb fresh green beans, cut into 2 inch pieces
3 sprigs fresh summer savory
3Tbs red wine vinegar
3Tbs olive oil
1/2c chicken stock
1Tbs minced fresh dill
1Tbs minced fresh parsley
1Tbs minced fresh summer savory
          Boil beans with salt and sprigs of savory until tender.  Combine oil, stock and herbs and whisk until combined.  Remove savory sprigs, drain beans and toss with dressing.  Chill for at least an hour.

SWEETS

SAVORY FRUIT COMPOTE1c dried prunes
1/2c dried apricots
1c dried cranberries
½ unpeeled orange, sliced thin
6 summer savory sprigs
1Tbs balsamic vinegar
          Simmer dried fruit and orange slices in water 30 minutes or until soft.  Add savory sprigs and vinegar. Remove from heat and let cool to room temperature.  Serve immediately or refrigerate but bring to room temperature before serving.

“Above all, love each other deeply,
because love covers over a multitude of sins.
Offer hospitality to one another without grumbling.”
I Peter 4:8-9

THE USES OF HERBS

“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

Fall is a great time to harvest herbs for a variety of uses and also a great time for sharing “The Uses of Herbs” with local groups, first at Deltona Regional Library on August 18th and then at BELONG, a Christian Women’s Community Outreach Group, on September 8th.

First we talked about the definition of an herb - any plant valued for not only its medicinal value as was true in the past, but also currently for culinary, tea, aroma as well as economic and industrial uses such as dyes, pesticides and cloth.  In addition technically the term “herb” refers to the leaves fresh or dried (peppermint) and the term “spice” refers to the other plant parts such as seeds (cardamom), roots (ginger), fruit (rosehips), flower (chamomile) or bark (cinnamon)!  Some have distinct names for the parts of the plant such as dill weed (leaves) and dill seed (seeds), but some even have different names for the same plant parts such as cilantro (leaves) and coriander (seeds).

Next, we took a look at the herbal harvest.  The most important tip about harvesting herbs is to harvest before 11:00 am when all the nutrients and flavorful oils have moved to the top leaves.  After harvesting, herbs can be preserved in a variety of ways depending on how you plan to use them.  They can be dried by hanging in bunches, spreading on screens, in an oven with only the light on or in a dehydrator if you are fortunate enough to have one and then stored as whole as possible, away from sunlight.  They also can be frozen whole in baggies or chopped in water or oil in an old-fashioned ice cube trays to use in sauces, soups and stews!  Finally, they can be made into herbal products for a variety of uses for culinary, tea, aroma and health to bless yourself and others.

Finally we took a closer look at a baker’s dozen of my favorites that have been chosen by the International Herb Society as “Herb of the Year” including this year’s choice of Savory.  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.

ROSEMARY (Rosmarinus officinalis) – 2000

CULINARY - used sparingly with greens, meat, marinades & potatoes plus combines well with orange & cranberry 

TEA - piney, pungent yet comforting 

AROMA - moth repellant & fireplace incense
          MOTH AWAY BAG: Simply combine equal amounts of patchouli, mugwort, cedar chips, lavender, chamomile and rosemary and then place in muslin bags or fabric sachets for drawers and closets 

HEALTH - refresh & stimulates in bath, strengthens memory & increases circulation   

BASIL (Ocimum basilicum) – 2003

CULINARY - pesto, tomato dishes plus flavored basils for cookies/jellies  

TEA - spicy clove-like scent for a soothing after dinner tea 

AROMA – symbolizes best wishes in language of herbs 

          FRIENDSHIP POTPOURRI 

HEALTH - aids digestion, expels gas and fresh leaves reduce itching and inflammation of insect bites

OREGANO/MARJORAM (Origanum spp) – 2005

CULINARY - Oregano - Pizza herb, tomato sauces, strong cheeses
                      Marjoram – Sweet with peaches & savory dishes with beans and corn   

TEA - Marjoram was a favorite tea in England before Eastern teas imported  

AROMA – Oregano for dried flower arrangements & moth repellant
                 Marjoram symbolizes joy/happiness in the language of herbs 

          WEDDING HERBS 

HEALTH – Oregano has highest antioxidant activity of all herbs
                   Marjoram - high in vitamin K for bones          

          GARLIC HERB SALT
          1 bulb garlic
          1/2c basil      
          1/4c oregano                                                
          1/4c rosemary
          1Tbs black peppercorns or 1tsp turmeric
          24oz sea salt
                      Wash & dry herbs.  Let rest.  Peel and chop garlic fine then put into a food processor.  Add the herbs and the peppercorns/turmeric a little at a time until they are chopped fine.  Slowly add the salt.  The salt will begin to dry out the herb paste.  When it is mostly dry and a suitable size, spread onto waxed paper and let dry overnight.  Place back in food processor after dry to create a finer salt and store in airtight container.  Rub on meat or poultry before grilling.

FENNEL (Foeniculum vulgare) – 1995

CULINARY - Edible from top to bottom – leaves (fish), seeds & pollen (sausage), stalks or bulbs (a vegetable) 

          FENNEL VINEGAR          

          2c white wine vinegar
          1/2c fennel leaves
          1Tbs fennel seeds
                      Heat vinegar, but DO NOT BOIL.  Place in sterile glass bottle with herbs, add lid and store in dark location for 2-3 weeks, shaking daily.  Strain vinegar in cheesecloth and/or coffee filter.  Put fresh herb/spice into sterilized bottle if desired, add vinegar and seal. 

TEA - fennel seed tea has a anise/licorice flavor and is warming & refreshing 

AROMA - essential oil is used to  create perfume, repel fleas and as a skin cleanser 

          FENNEL SALT SCRUB 

HEALTH -seeds chewed to sweeten breath, as an appetite suppressant & digestive aid                       

THYME (Thymus spp) – 1997

CULINARY - good substitute for salt, a basis for bouquet garni, and used to flavor butter for vegetables as well as cookies 

          LEMON-THYME BUTTER
          1 stick butter                                    
          1tsp fresh lemon juice
          1Tbs fresh lemon thyme
                      Chop herbs and combine with butter & lemon juice – refrigerate.  May be wrapped and frozen 

TEA – add honey and lemon to thyme tea which is a favorite of the fairies     

AROMA - insect repellant used to scent and preserve linens 

HEALTH - contains thymol for healing, antiseptic, and eliminates infection so great for soaks for athlete’s foot and sore muscles 

          SORE MUSCLE SOAK

MINT (Mentha spp) - 1998

CULINARY – spearmint for jellies (orange), sauces (lamb), vegetables (minted peas) 

          ORANGE MINT HONEY 

          1c honey
          2-4 sprigs of fresh orange mint
                      Place herbs and honey in a saucepan and heat (do not boil) for 2 minutes then steep for 1 mins.            Strain to remove herbs, then place in a sterilized jar. 

TEA – peppermint for a refreshing after dinner or ice tea 

AROMA - invigorating long fragrance in potpourri, sachets, bath blends plus repels mice 

HEALTH - stomach soother/digestive aid and soothes tired feet/ reduces swelling 

          FOOT SCRUB

LAVENDER (Lavendula spp) - 1999

CULINARY - edible flower used sparingly in cookies, lemonade & blends 

          LAVENDER SUGAR
          1tsp edible lavender buds 
          1 cup white granulated sugar
                        Combine sugar with lavender for at least 24hrs, then use in recipe with buds, grind in food                 processor for sprinkling on cookies or strain for use in tea.

          LAVENDER-LEMON BUTTER COOKIES:   Cream 1c butter and 1c lavender sugar, and then add 1 egg plus 1tsp lemon zest and mix well.  Add 2½c flour and 1tsp baking soda, then 1tsp lemon juice. Roll into two logs, wrap & refrigerate overnight.  Slice, sprinkle with sugar and bake at 350 degrees for 10 mins. 

TEA –delicate, pale-green tea with a slightly sweet, mild floral taste that is great as an accent in tea blends 

AROMA - flowers and leaves used in potpourri, sachets and wreaths plus the fragrance lowers stress, blood pressure & headaches 

          LAVENDER WANDS 

HEALTH - antiseptic, stimulating & cleansing in soaps plus oil stops itching of insect bites

SAGE (Salvia officinalis) – 2001

CULINARY – pungent lemony flavor for stuffing, sausage, meats, cheeses and cranberries 

          SAGE MUSTARD 

          8Tbs dry mustard                           
          1tsp salt
          1Tbs flour                             
          3Tbs brown sugar or honey          
          3Tbs rubbed fresh sage or 3tsp dried
          1Tbs fresh marjoram or 1tsp dried
          Cider Vinegar
                      Mix first four ingredients together and add enough vinegar to make a smooth paste.  Add herbs.  Store in sterilized covered jars, refrigerate and let set at least 1 week before use.  Use within 3 months. Great with sausages and on turkey sandwiches! 

TEA - full bodied, highly aromatic tea 

AROMA – highly aromatic for herb wreaths with silvery leaves plus in potpourri and dried pineapple sage flowers have no fragrance but retain their red color for years 

          SPICY SAGE POTPOURRI 

HEALTH - antiseptic for sore throat, astringent/deep cleansing/facial steam plus whitens teeth and colors grey hair! 

SCENTED GERANIUM (Pelargonium spp) - 2006

CULINARY - edible flowers and leaves used as flavoring agent especially in cakes and jellies 

          ROSE GERANIUM JELLY 

          2c apple juice
          Fresh rose geranium leaves
          4c sugar
          1/4c cider vinegar
           3oz liquid pectin
                      Bring juice to a boil, pour over herbs and steep 30 mins.  Strain and return to pan, add sugar and vinegar.  Boil until sugar dissolves, stir in pectin and boil 1 minute.  Cool slightly, skim off foam, and pour into jars and water-process for 10 mins. 

TEA - rose geranium leaves have an interesting, light flavor plus may be added to tea, for example a ginger scented leaf for a little spicy zing! 

AROMA - leaves added to potpourri & sachets and used in making perfume plus as a mosquito repellant 

HEALTH - astringent for facials or baths 

      FACIAL SCRUB

LEMON BALM (Melissa officinalis) - 2007

CULINARY - substitute for lemon zest and as an addition to lemon juice in any recipe 

TEA - light lemony-mint flavor used alone or blended with other herbals 

AROMA -  long-lasting citrusy fragrance to potpourriHEALTH - slightly sedative used to treat anxiety, nervous headaches and insomnia 

          SLEEP PILLOW

CALENDULA (Calendula officinalis) - 2008

CULINARY - edible petals used as saffron substitute for adding more color than flavor to savory and sweet recipes 

TEA - mild citrus flavor added to lemony blends for color 

AROMA - showy blooms for potpourri 

HEALTH – called organic iodine invaluable in first-aid/skin lotions/ointments for inflammation, soothe burns and heal minor cuts/abrasions plus one of the richest sources of carotenoids 

          HERBAL HEALING SALVE

          HONEY & LEMON TEA 

          3Tbs honeybush tea
          1Ths lemon myrtle
          1Tbs lemon balm
          1Tbs lemon verbena
          1Tbs lemongrass
          2tsp hibiscus
          2tsp rosehips
          2tsp calendula petals
                      Combine all ingredients and place in a sealed container.  To use: add boiling water to 1tsp for a cup or 1 heaping tablespoon for a pot, brew 5-10 minutes, strain and enjoy.  May be served hot or iced.

BAY (Laurus nobilis) - 2009

CULINARY - brings together other flavors, giving them depth and richness plus added to pasta water with salt to break down starch
          BOUQUET GARNI: a bundle of aromatic herbs tied with string and contained 2 or 3 sprigs of parsley, one sprig of thyme and a bay leaf 

TEA - soothing blend of balsam and honey with hints of spice, citrus, mint which is soothing to the stomach 

AROMA - deter roaches around drains, in storage container to repel weevils 

HEALTH - relieves aches/pains in hot bath or refreshes as a facial steam 

          BAY MILK BATH

SAVORY (Satureja spp) - 2015

CULINARY - peppery flavor for salt-restricted diets 

          VEGGIES & MORE BLEND 

          1Tbs minced onion
          1Tbs garlic granules
          1 1/2tsp dill
          1 1/2tsp chervil
          1tsp savory
          1tsp chives
                      Combine the dried herbs and place in a sealed jar out of sunlight. 

TEA - Summer savory leaves are best for tea 

AROMA - tossed on fire or use for smudging to create an aromatic disinfectant 

          FIRESTARTER: Simply wrap an empty toilet paper roll with newspaper and stuff with herbs! 

HEALTH – crushed sprig relieves bee stings and is a powerful antiseptic in ointments for minor rash and skin irritations 

Links have been provided for more information on the individual herbs, an earlier presentation plus to the available herbal product instructions not provided.

                                                 Joyce

MAY 2015 PRESENTATIONS

“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 last week has included a couple presentations – my first ones for the year!

The 1st presentation was part of the Butterfly & Herb Festival on Saturday, May 2, 2015 at Full Moon Natives & Herb Nursery in Port Orange.  Here is a list of all their presentations:

10:00 - Turn Your Garden into a Butterfly Experience

11:00 - The Uses of Herbs: The Herbal Gourmet's Favorite Baker's Dozen

It consisted of an overview of 13 “Herb of the Year” recipients and their uses for cooking, tea, aroma and health plus a display of herbal products (see links for instructions) and a personal tip for each.

 

FENNEL (Foeniculum vulgare) – 1995

• used to create perfume, repel fleas and as a skin cleanser

            FENNEL SALT SCRUB

TIP: Grow fennel by itself off in a corner of the garden or in pots well away from the herb and vegetable garden especially coriander, dill & carrots

THYME (Thymus spp) – 1997

• soaks for athlete’s foot & sore muscles

            SORE MUSCLE SOAK

TIP: Thyme is good for new cooks: its flavor heightens most any food but it doesn’t overpower any dish even if you add a little more than intended

MINT (Mentha spp) – 1998

• soothe tired feet/ reduce swelling

            FOOT SCRUB

TIP: Spearmint makes an elegant garnish either fresh or crystallized plus a choice accompaniment to ice tea either as a fresh sprig or combined with half a strawberry in a lemonade ice cube

LAVENDER (Lavendula spp) – 1999

• closet/drawer sachets

            LAVENDER WANDS

TIP: Gather flowering stems just as the flowers open

ROSEMARY (Rosmarinus officinalis) – 2000

• mosquito and moth repellant

            MOTH AWAY BAG

TIP: Dried rosemary should be soaked in hot water before being added to uncooked foods.

SAGE (Salvia officinalis) – 2001 

• Sage is highly aromatic and dried pineapple sage flowers have no fragrance but retain their red color for years

            SPICY SAGE POTPOURRI

TIP: Pineapple sage is one of last edible flowers & hummingbird plants to bloom in autumn

BASIL (Ocimum basilicum)- 2003

• Symbolizes good wishes in the language of herbs

            FRIENDSHIP POTPOURRI

TIP: a pot on the patio table is said to deter flies and mosquitoes

OREGANO/MARJORAM (Origanum spp) – 2005

• marjoram symbolizes joy/happiness in the language of herbs

           WEDDING HERBS

TIP: You can substitute marjoram for oregano and vice versa, but not in equal quantities. Always use the same form of the herb (fresh, dried, etc). When using oregano in place of marjoram, use a little less oregano; when using marjoram instead of oregano, use a little more marjoram or add some thyme

SCENTED GERANIUM (Pelargonium spp) – 2006 

• Astringent for facials or baths

            FACIAL SCRUB

TIP: Essential oil of rose geranium mimics the effect of estrogen & Victorian women would sprinkle a few drops on a hanky to dispel tension and soothe hot flashes

LEMON BALM (Melissa officinalis) – 2007

• used to treat anxiety, insomnia, depression

           SLEEP PILLOW

TIP: polish your wood with leaves from the garden if you run out of furniture polish!!

CALENDULA (Calendula officinalis) – 2008  

• called organic iodine  and invaluable in first-aid to decrease inflammation, soothe burns, heal minor cuts/abrasions

            HERBAL HEALING SALVE

TIP: The flowers close when wet weather is likely to occur and they can therefore be used as a rough means of weather forecasting

BAY (Laurus nobilis) – 2009

• Soak in a hot bath with a bag of bay leaves to relieve the aches and pains or use for a refreshing facial steam bath

                        BAY MILK BATH

TIP: Bay leaf around the drain to deters roaches, in storage container to repel weevils plus use as a fragrant bookmark, in kitchen wreaths & holiday decorations                       

SAVORY (Satureja spp)– 2015

• tossed on the fire or use for smudging to create an aromatic disinfectant     

              FIRESTARTER: Simply wrap an empty toilet paper roll with newspaper and stuff with herbs!

TIP: Savory brings out the flavor in all bean dishes.  Use summer savory (milder) with fresh beans and winter savory (stronger) with dried beans

12:00 - Natural Remedies for your Yard and Home

1:00 - Growing Herbs in Containers, Gardens and Landscapes

 

 

Joining Full Moon was South Mountain Girls Soaps with their decadent soaps and lotions, Master Beekeeper Tom with local honey, Marie with her yummy Seagrape Jelly, a very talented and unique guest artist who created butterflies and other creatures from petals and wire, Carla was in the nursery creating unique herb bowls and members of FNPS Pawpaw Chapter were available to talk natives - it's time to get your yards ready for our 2016 FNPS Annual Conference Landscape Tour!

 

The 2nd presentation was on Tea Customs Around the World at Deltona Regional Library in Deltona, FL on May 5, 2015.

Originally tea leaves had uses other than as a beverage – they were chewed for medicinal purposes or boiled or steamed and seasoned with garlic and salt as a side dish.  All of that changed about 3000BC when some leaves fell into boiling water and Emperor Shen Nung of China found the taste refreshing.  As navigators, sailors, and missionaries traveled to China in search of its treasures, the custom of taking tea began to slowly impact the world with each area incorporating its own customs, traditions, and values.

Tea customs are defined by three things: the way tea is brewed and consumed, the way people interact with tea and the aesthetics surrounding tea drinking.  For more specific information on the customs in a dozen countries on all the continents, see this earlier post on Tea Traditions.

I also brought along two teas for tasting the way they are traditionally prepared in their countries  . . .

 

 

African Mint – an herbal version of the traditional Moroccan Mint including spearmint and lemongrass prepared with lots of sugar

 

 

Vanilla Chai – an herbal version of the traditional Masala Chai including cardamom, cinnamon, ginger, cloves and freshly ground black pepper prepared with milk and honey

. . . and gave away some samples of American Classic Tea which is grown in Charleston, South Carolina and is the official White House tea.

See these links for more information on available free presentations and demonstrations for your groups!

 

                                        Joyce