ALL ABOUT HOLIDAY 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

 

Today was the November Herb Seminar at Full Moon Natives & Herbs - All About Holiday Herbs - the use of 5 herbs and 5 spices for Thanksgiving and Christmas. Marvette Bagwell and I teamed up to share everything from cooking to crafting!

 

HERBS:

Most herbs were originally used because they symbolized a quality or were important to the spirit of the holidays. We have forgotten many of these symbolic meanings over the years, but there is renewed interest in recovering our holiday "roots." Herbs bring brightness to the sometimes heavier foods of the holidays.

 

SAGE (Salvia officinalis) – symbol of immortality, long & healthy life

• pleasantly pungent, lemony flavor that enhances many foods plus an effective treatments for a sore throat
• number one ingredient in stuffing plus use in cranberry sage jelly and as a fried garnish!
• floral arrangements in pumpkins, spicy potpourri
  

BAY (Laurus nobilis) - symbol of merit and honor

• Spicy, citrus fragrance which seems to bring other flavors together giving them depth and richness
• holiday soups
• wreaths, swags, kissing balls, decorated pine cones

THYME (Thymus spp) – symbol of courage and strength

• pleasantly hot bite tempered by a savory-sweet note
• herbal butter, stuffing, herb bread
• place card mini pumpkins/wreaths, cinnamon/herb bundle, nativity stable & manger

 

 

 

 

 

 

MINI WREATHS: Gather several 8”-12” lengths of thyme (or any other small leafed herb) and twist into a small wreath, adding additional thyme until it looks full.  Tie loose ends with a ribbon.  May be used as place cards, Christmas ornaments or placed around the necks of small animal figurines!

 

ROSEMARY (Rosmarinus officinalis) – symbol of remembrance

• strong somewhat piney, mint-like flavor with a hint of ginger
• vinegar with fresh cranberries, soup herb wreath, roasted meats and potatoes
• Christmas evergreen - popular with holly and mistletoe, vase w/fresh cranberries or topiary trees, yule log, tuck fresh sprigs into cards, favors or wrapped napkins

 

MINT (Mentha spp) – symbol of virtue, refreshment & hospitality

• unmistakable refreshing fragrance and flavor
• fresh or crystallized after dinner, paired with chocolate especially cocoa
• garnish to holiday platters, winter sachets

           

 

 

Marvette demonstrated several holiday herb recipes including holiday baked ham, butternut squash with sage pasta, savory monkey bread, spicy cranberry sauce, apple mint chutney and wassail. Recipes are available at http://fullmoonnatives.com/recipes.htm

 

Plus I shared one of my favorites for tasting too:

PUDDIN’ HEAD GINGERBREAD MEN
1/2 c butter
1/2 c brown sugar
1 pkg instant butterscotch pudding mix
1 egg
1 1/2 c flour
1/2tsp baking soda
1 1/2tsp ginger
1/2tsp cinnamon

          Cream butter, sugar and pudding mix and egg, then add remaining ingredients. Chill 1 hour. Roll dough ¼” thick, cut with cookie cutter and place on an ungreased cookie sheet. Bake at 350 degrees for 6-8 mins. Cool.
Icing: Mix 2c powdered sugar with 2Tbs frozen lemonade concentrate and ice cookies.

 

 

SPICES: Symbol of Festivity

Whether bold or subtle, spices impact our holiday traditions & fragrances as much as the foods.  Their delightful flavors and aromas create holiday memories that will last a lifetime and make the house smell great!

CINNAMON (Cinnamomum cassia)

• most favorite holiday spice with its sweet flavor and fragrant note
• used in everything from cookies to vinegar and a perfect partner for anything chocolate!
• Cinnamon/herb bundles, wired stars

 

 

WIRED CINNAMON STAR

            Thread 10 – 2” cinnamon sticks onto a 40-inch long wire in a continuous line.  Bend to form the outer 5 star points so that the last stick is joined to the first stick at an inner angle.  Twist the wire.

            Use 5 – 1” cinnamon sticks to fit the inner pentagon and thread each stick into place twisting the wire around each intersection.  Cut off excess wire and it's ready for your Christmas tree.

 

ALLSPICE (Pimenta diocia)

• tastes like a blend of spices with a slight peppery note
• adds a distinct holiday flavor to mulled drinks, mincemeat, fruit cake
• all-purpose holiday mix

CLOVES (Syzygium aromaticum)

• among the most intense in aroma and flavor of the spices
• baked goods, sweet potatoes, fruit desserts, studded ham plus chewing on clove will take bad breath away!
• pomanders (oranges, lemons or limes) studded with cloves and rolled in mixed spices

 

 

 

FRESH POMANDERS: Use a citrus zester to cut lines into the peel of lemons, limes or tangerines either free form or using a rubber band as a guide to create simple circles or complex snowflake designs.  Insert whole cloves into the lines at regular intervals or to mark points where lines cross.  Pomanders will remain fresh several days.

 

STAR ANISE (Illicium verum)

• the world’s prettiest spice with a star-shaped seed & anise-like flavor
• goes well with such holiday fare as poultry, pumpkin and fruits 
• beautiful plate garnish, floated in a pot of tea, dip tree    

GINGER (Zingiber officinale)

• pungent bite used fresh, ground or crystallized – relieves nausea
• classics like gingerbread men, paired with honey, nuts & dried fruit as well as the other holiday spices
• gingerbread houses

 

 

HERBAL GINGERBREAD HOUSE

• bay leaf: roof shingles, shrubbery, shutters
• mint: dried sprinkled on thinly iced roof
• rosemary: trees
• sage: dried as moss
• thyme: mini wreaths, garlands
• allspice: rocks, outline doors/windows, tree ornaments, berries
• star anise: roof peaks, fretwork, circular windows
• cinnamon: window boxes, fences, structural accents, arbors
• cloves: roof tops, door knobs, “nails”
• ginger: slices for stepping stones

 

 

 

 

 

Finally the morning ended with the option to create a unique and easy pinecone wreath!

 

 

 

                           

                                        Joyce

ALL ABOUT BAY

“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

Today was the September Herb Seminar at Full Moon Natives & Herbs - All About Bay - uses for culinary, tea, aroma, health and the language of herbs. Marvette Bagwell and I teamed up to share everything.  It got off to an interesting start between technical difficulties and forgotten notes, but we both survived!

Several things you can do
with a bay laurel leaf!

• place under the breast skin of a chicken before roasting
• use as a fragrant bookmark
• add while cooking strong smelling veggies like cauliflower to remove the odor
• tuck into your pillow for insomnia or to dream about your future
• place into a container of rice to add a unique flavor to rice pudding
• add to an herbal wreath or potpourri
• brew a cup of tea to soothe the stomach
• place around the drain under a sink to deter roaches
• toss into boiling milk for custards or a fruit syrup for a dessert sauce
• add to a bath for a soothing soak
• add to a storage container of flour, grain, beans or pasta to repel weevils
• tuck into a congratulation card for “merit & honor”
• make a bouquet garni with thyme and parsley
• use for a refreshing facial steam bath
• add to pasta water with salt to break down the starch
• stuff in muslin bag for sachet for kitchen cupboards, drawers and shelves
• add between veggies and meat on shish kabobs

Additional information can be found on this earlier post on BAY LEAVES.

 

Marvette demonstrated several good eats using bay and everyone had the opportunity to taste recipes like Potato Corn Chowder, Bay Roasted Chicken and Rice w/ Mediterranean Bay Butter, Cauliflower Capri, Bay Hot Cross Buns, Spicy Cranberry Sauce, Bay Caramels and Hot Chocolate.  It is amazing how bay leaves add so much, yet you really can’t distinguish the bay – guess that’s because bringing together other flavors, giving them depth, and adding richness is what bay leaves do best!  Recipes are available at http://fullmoonnatives.com/recipes.htm

Plus I shared one of my favorites for tasting too:

ORANGE-BAY COOKIES: Melt 1c butter with 2 bay leaves, simmer 5 min. and then steep covered overnight.  Remove leaves and chill 30 mins. before combining with 1c sugar, the zest of an orange and an egg.  Add 2½c flour and 1tsp baking soda, then 1tsp vanilla. Roll into two logs, wrap & refrigerate overnight.  Slice, sprinkle with sugar and bake at 350 degrees for 10 mins.

 

BAY USES

Finally, my Demo included several other uses for bay including a bay wreath, bay milk bath, spicy simmer blend and relaxing footbath:

 

BAY LEAF WREATH
Bay leaves
Chili Peppers
9” Wire
Raffia
            Form loop at one end of 9” of wire.  Add 1” of bay leaves then two chili peppers alternately until completely filled.  Bend into wreath shape and attach wire end to loop.  Add raffia to top of wreath and tie bow around chili peppers.

 

BAY MILK BATH
6 crushed bay leaves
1/4c Epsom Salt
2Tbs powdered milk

          Combine in a sealable tea bag & add to warm bath.

 

SPICY SIMMER BLEND
1Tbs whole star anise
1Tbs whole cloves
1Tbs whole allspice
1Tbs cinnamon sticks
6 bay leaves
cranberries, apple or orange slices

          Combine bay & spices to “marry the scents” in a muslin bag and then add with fruit to a pot filled with water, then simmer on low.

RELAXING FOOTBATH
2Tbs green tea
1Tbs lavender flowers
1Tbs rosemary
1Tbs sage
1Tbs thyme
bay leaves

            Combine herbs & tea then add 2Tbs mixture to a muslin bag with 1 bay leaf.  Bring 1 quart of water to a boil, add muslin bag, then remove from heat.  Steep 30 minutes then remove herbs and pour into a large bowl.  Immerse feet for at least 15 minutes.  Add smooth stones and/or additional hot water if necessary.

                                                                                                   Joyce

ALL ABOUT LEMONGRASS

“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

Today was the September Herb Seminar at Full Moon Natives & Herbs - All About Lemongrass - uses for culinary, tea, aroma, health and the language of herbs. Marvette Bagwell and I teamed up to share everything! 

 

 

 

Lemongrass (Cymbopogon citratus) can be used in Florida (Zone 9) as a structural element in the garden at the back of the border to add contrast, texture and movement plus it repels flies, fleas and mosquitoes.  It also produces green cluster flowers tinged with red in summer which are unusual and attractive.  Lemongrass also makes a great upright focal point for a large container, where it does not grow year round, with other tender perennial lemon herbs such as lemon verbena and lemon thyme.

 

Both the leaves and bulbs of lemongrass may be used for cooking and tea.  Cut the stalks at the base of the outside of the plant – they last 2-3 weeks in the refrigerator.  The leaves may be steeped in water for tea or as a soup base and the bulbs for stir fry, curries or stew - just peel and discard the outer layers then slice the inner portion before use.  The sliced lemongrass can also be frozen in zip-lock bags for several months.

 

For more information see this earlier post on LEMONGRASS.

 

           

 

 

 

Marvette demonstrated several recipes using lemongrass and everyone had the opportunity to taste special treats like lemongrass basil frozen yogurt, Thai chicken satay, rice w/lemongrass and green onion, Thai coconut soup along with lemongrass ginger iced tea and sparkling lemongrass tea. Recipes are available at http://fullmoonnatives.com/recipes.htm

 

Plus I shared one of my favorites for tasting too:

LEMONGRASS TEA BREAD

1Tbs chopped lemongrass

1/2c plain yogurt

6Tbs butter

1c sugar

2 eggs

1Tbs lime zest

1Tbs grated fresh ginger

2c flour

1 1/2tsp baking powder

1/4tsp salt

            Steep lemongrass in 1/4c boiling water, cool, strain and add to yogurt.  Cream butter and sugar, add eggs one at a time then add zest and ginger.  Add mixture of flour, baking powder and salt alternately with herbed yogurt just until blended.  Pour into buttered loaf pan and bake at 325 degrees for 50 mins or until toothpick comes out clean.  Cool.  Glaze with a mixture of lime juice and confectioners’ sugar

 

 

LEMONGRASS USES

Finally, my Demo included several other uses for lemongrass including a headache sachet, soup wreath, bath bundles and vinegar!

 

 

 

 

HEADACHE SACHET
1Tbs lemon grass leaves

1Tbs lavender flowers

1Tbs peppermint

Place the mixture in sachet bags and sniff as needed to relieve tension headaches. Tuck a bag into your pillow to soothe a headache as you rest. This mixture also relieves bad dreams and eases insomnia.

 

 

 

 

 

 

SOUP WREATH

4 -12” herb sprigs (Rosemary, Thyme, Marjoram, Lemongrass)
2 accent herbs/flowers (Bay Leaf, Parsley, Texas Tarragon or Sage)

 

            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 and tie with kitchen twine.  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 recipe (see below) or instructions for use.

NOTE: May be used fresh or dried.  Dry in a dark, dry, well-ventilated place.

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.

BASIC VEGETABLE BROTH

1 onion, chopped

1 carrot, chopped

2 stalks celery, chopped

1 potato, chopped into large chunks

3 cloves whole garlic

8 cups water

dash salt and pepper

            Place all ingredients in a large pot including attached soup wreath and bring to a boil. Reduce heat and simmer for at least an hour. Strain out the vegetables and remove the wreath. This broth can be used as a base for soups, gravies and more.

 

 

 

 

 

 

BATH BUNDLES: Make bundles of lemongrass plus a few sprigs of rosemary and wrap with a rubber band.  Toss bundle into a warm bath to relax tried muscles after running a marathon or gardening all day!

 

 

 

 

 

LEMON PEPPER VINEGAR   

2c rice wine vinegar

1/4c chopped lemongrass

1Tbs peppercorns    

2 chili peppers

lemon peel

 

Heat vinegar but DO NOT BOIL.  Place lemongrass, peppercorns, chili peppers and lemon peel in a sterile glass canning jar, add warmed vinegar, cover with plastic wrap, add lid and store in dark location for 2-3 weeks, shaking jar daily.  Strain vinegar in cheesecloth and/or coffee filter.  Put fresh lemon peel and a few peppercorns into a smaller sterilized bottle if desired, add vinegar and seal.

 

                                                                                          Joyce