An Herbal Halloween
Michele Brown,
Possum Creek Herb Farm
www.possumcreekherb.com

Think of Halloween and what comes to mind? Jack O’ Lanterns, black cats, witches riding their brooms across a moonlit sky, bats? Not too far-fetched actually. Many traditions that we use to celebrate the autumn holiday come from superstitions and the medieval use of herbs and charms to ward off evil spirits used for centuries.

So, pull up the quilt, turn on the light, bolt the door and read on…

Centuries ago, the village herbalist would often brew up a concoction to provide relief from whatever disease happened to be plaguing the folk at that time. However, as time passed and as other religious beliefs took over, the lowly herbalist was forced to hide her gardens and her tools of trade. Witches they were called back then and for many who were caught they often were punished for creating what was thought to be dangerous or even accused of calling upon the devil himself while dancing around their cauldrons. What we have found about these women and men who tried their best to take care of those folks who came begging for help is that many herbs and plants were most beneficial in healing or repelling diseases or the cause of the disease.

Juniper, rosemary and thyme were hung at each doorway of the village homes to rid the house of vermin. Today we find that the antiseptic properties of these herbs help repel mice, ants and other little critters that want to make our home their home. The twigs of Ash, Willow, Hazel and Elder were reported to be protection against snakes and warts. Apparently no snake worth his skin would cross a line drawn with an ash twig. Even today the juice from the Hazel twig is helpful as an antiseptic for wounds, warts, bruises and bumps. Of course, we call it Witch Hazel. Mugwort, of the Artemisia family, offered protection from evil spirits, lightning and bad fortune. It was placed under the bed, in the shoe, or sown in a dress hem to be carried everywhere. Mandrake, considered a powerful aphrodisiac, was said to shriek loudly as it was being harvested. And then there is good old common parsley. Believe it or not, legend has it that parsley was the devil’s special favorite. And apparently only the wicked and bewitched can grow it. Uh oh….

But there were some herbs of saving grace back in medieval times. Rue stood for repentance and was an antidote against poisons. Rosemary grew in the gardens of the righteous. A symbol of faithfulness, love and purity, it kept away bad dreams. A bountiful sage plant growing in the garden meant prosperity and good health to the household. St. John’s Wort was used as a protection from illness and made one think they were invincible when going into battle and Yarrow banished all fears.

A legend that began many years ago which has thankfully gone by the wayside was that giving of a cutting or a start of a plant was considered unlucky and it was thought unlikely that the plant would ever grow. Friends refused to offer a cutting and often turned their backs so the other could “steal” a piece from the desired plant. What work that would be today.
So, enjoy the full autumn moon in your herb garden. Carry a little rosemary, mugwort, garlic, sage and thyme in your pocket and whistle a little tune. Just because...

Anne has a blog about cloves today http://annedigitalis.multiply.com/journal/item/91/Herb_Thursday_Cloves

So here are a couple of herb recipes to start off your month.

CORNBREAD STUFFING MUFFINS WITH HAM AND SAGE
A fun twist on tradition—cornbread stuffing molded into muffins.

Servings: Makes 12

10 cups 1/2-inch cubes Cornbread
4 cups 1/2-inch cubes crustless firm white sandwich bread (from 6 to 7 slices)
1/2 cup (1 stick) butter
2 cups thinly sliced leeks (white and pale green parts only; about 3)
2 cups chopped celery
1 1/4 cups finely chopped smoked ham (about 7 ounces)
1/4 cup chopped fresh parsley
4 teaspoons chopped fresh thyme
4 teaspoons dried rubbed sage
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
4 large eggs, beaten to blend
2 cups low-salt chicken broth

Preheat oven to 350°F. Generously butter twelve 1/3-cup nonstick muffin cups. Divide cornbread cubes and white bread cubes between 2 rimmed baking sheets. Dry slightly in oven, about 5 minutes. Cool. Transfer to large bowl.

Melt butter in large skillet over medium heat. Add leeks and celery; cook until soft, stirring often, about 10 minutes. Add ham; stir 1 minute. Add all herbs, 1 teaspoon coarse salt, and 1 teaspoon pepper; stir to blend. Add vegetable mixture to bread; toss. Add eggs and broth; toss. Let stand 5 minutes; toss again. Spoon about 1/2 cup stuffing mixture into each muffin cup. Press to compact. Mound about 1/2 cup remaining stuffing mixture over stuffing in each muffin cup, pressing to hold shape.

Bake muffins until golden, about 22 minutes. Cool in pan 15 minutes. Using small plastic knife, loosen muffins. Transfer to rack; cool.

DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm uncovered in microwave in 30-second intervals, or covered loosely with foil in 350°F oven, about 15 minutes.

TEST-KITCHEN TIP: To ensure that the muffins can be easily removed from the pan, butter the cups generously. To release the muffins, run a plastic knife around them, twist gently, and guide them out of the pan with the knife.

* seas notes- While I havent made this particular recipe yet, I have done this with my leftover turkey stuffing for Thanksgiving. What doesnt fit in the bird Ive made like this and it was awesome. You could even just freeze and save some for after Thanksgiving to use with other poultry dishes.

HERB ROASTED EGGPLANT WITH TOMATOES AND FETA
For a great vegetarian entrée, serve the vegetables on a bed of couscous.

Servings: Makes 6 servings

1 1 3/4-pound eggplant, cut into 1-inch cubes
4 large plum tomatoes, cored, quartered lengthwise
3 tablespoons olive oil
2 tablespoons Sherry wine vinegar
2 tablespoons plus 2 teaspoons chopped fresh oregano
1/2 cup crumbled feta cheese

Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.

5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

Preheat oven to 450°F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to medium high and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.

Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.

Test-Kitchen Tip:
You can also make one large pot pie. Place the filling in a 9-inch-diameter deep-dish pie dish. Set the 12-inch pastry square over the filling, then fold down the edges onto the rim. Baking time will still be about 22 minutes.