ѕєα's posts with tag: herb
Other Herb blogs today.....
Heidi has one about celery http://starfishred.multiply.com/journal/item/154?mark_read=starfishred:journal:154
Magicmomma has a variety of things http://magicmomma.multiply.com/journal/item/182?mark_read=magicmomma:journal:182&replies_read=2
Kathyin ozarks has Herbs for the Flu (cuz of me?) http://kathyinozarks.multiply.com/journal/item/735?mark_read=kathyinozarks:journal:735&replies_read=2
Diana H has Aloe Vera today http://dianahopeless.multiply.com/journal/item/20?mark_read=dianahopeless:journal:20
Light Honey Flavor Characteristics
Alfalfa Mild flavor; beeswax aroma. Use in desserts such as tarts and cookies.
Clover Sweet, flowery flavor. Delicious in fresh brewed tea and other beverages.
Sage Sweet, clover-like flavor; mild floral aftertaste. Pair with cheese and crackers
for a tantalizing appetizer.
Medium Honey Flavor Characteristics
Blueberry Aroma reminiscent of green leaves with a touch of lemon. Adds fruity to warm Adds fruity flavor to warm scones.
Orange Blossom Sweet, fruity taste with notes of citrus. Delicious in frosty smoothies.
Tupelo Complex floral, herbal flavor and aftertaste. Decadent atop warm biscuits.
Dark Honey Flavor Characteristics
Buckwheat Pungent, molasses-like flavor. Use this dark and malty honey to create rich
barbecue sauces.
Eucalyptus Herbal flavor with a fruity aftertaste; sometimes with a menthol flavor. Mild, sweet
flavor complements tender lamb shanks.
Wildflower Pungent, floral flavor. Ranges from dark to very dark and is delicious blended in
dressings and marinades.
HERBAL HONEYS
Herbal honeys are made by pouring honey over fresh herbs and allowing them to merge over a period of several days to several months. When herbs are infused into honey, the water-loving honey absorbs all the water-soluble components of the herb, and all the volatile oils too, most of which are anti-infective. Herbal honeys are medicinal and they taste great.
USING YOUR HERBAL HONEYS
Place a tablespoonful of your herbal honey (include herb as well as honey) into a mug; add boiling water; stir and drink. Or, eat herbal honeys by the spoonful right from the jar to soothe and heal sore, infected throats and tonsils. Smear the honey (no herb please) onto wounds and burns.
MAKE AN HERBAL HONEY
Coarsely chop the fresh herb of your choice (leave garlic whole). Put chopped herb into a wide-mouthed jar, filling almost to the top. Pour honey into the jar, working it into the herb with a chopstick if needed. Add a little more honey to fill the jar to the very top. Cover tightly. Label. Your herbal honey is ready to use in as little as a day or two, but will be more medicinal if allowed to sit for six weeks. Herbal honeys made from aromatic herbs make wonderful gifts.
MAKE A RUSSIAN COLD REMEDY
Fill a small jar with unpeeled cloves of garlic. If desired, add one very small onion, cut in quarters, but not peeled. Fill the jar with honey. Label and cover.This remedy is ready to use the next day. It is taken by the spoonful to ward off both colds and flus. It is sovereign against sore throats, too. And it tastes yummy!
(Garlic may also carry botulinus spores, but no adult has ever gotten botulism from this remedy. A local restaurant poisoned patrons by keeping garlic in olive oil near a hot stove for months before using it, though.)
MAKE AN EGYPTIAN WOUND SALVE
"I thought at first this would be dreadful stuff to put on an open wound . . . Instead, the bacteria in the fat disappeared and when pathogenic bacteria were added . . . they were killed just as fast," commented scientists who tested this formula found in the ancient Smith Papyrus.
Mix one tablespoonful of honey with two tablespoonsful of organic animal fat.
Put in a small jar and label. Increase the wound-healing ability of this salve by using an herbally-infused fat.
MAKE A REMEDY TO COUNTER DIARRHEA
Fill one glass with eight ounces of orange juice. Add a pinch of salt and a teaspoonful of honey. Fill another glass with eight ounces of distilled water. Add ¼ teaspoonful of baking soda. Drink alternately from both glasses until empty.
MAKE DR. CHRISTOPHER'S BURN HEALER
He recommends this for burns covering large areas. Keep the burn constantly wet with this healer for best results.
Place chopped fresh comfrey leaves in a blender. Add aloe vera gel to half cover. Add honey to cover. Blend and apply. Best to make only as much as you can use in a day; store extra in refrigerator.
Rosemary-Infused Honey
Drizzle over warm Brie and serve with baguette slices. Or add to marinades and
barbecue sauces.
1 cup honey (such as clover honey)
3/4 cup fresh rosemary leaves
Place honey in a double boiler with water in bottom. Squeeze rosemary leaves to release flavor and add to honey. Bring water to a boil; bring honey to 185°F and keep at 185°F for 10 minutes. Remove from heat and let stand for 10 minutes. Strain while still warm. Place in sterilized jars and cap. Makes 1 cup.
To make Mint Honey,
substitute 1 cup loosely packed mint leaves for rosemary. Serving suggestion: Drizzle into hot or cold teas, add to dressing for fruit or green salads, or serve over pound cake or angel food cake.
To make Orange-Flavored Honey,
substitute the zest of one orange, cut in strips, for rosemary. Serving suggestion: Combine with butter and
serve over sautéed vegetables. Makes a delicious topping for breads, biscuits, pancakes and French toast.
Ginger Honey
Fresh slices of ginger can be soaked in honey for and instant ginger tea, or a superb sore throat remedy. Cut the ginger into small pieces and place into a jar. Pour in enough honey to fully cover the ginger. Let steep for at least one week, opening daily to ensure trapped gasses can safely escape. When you are satisfied with the strength of your honey, strain through cheesecloth and store in a jar.
Chai Honey
This is pretty self explanatory! Traditional Chai spices can be added to honey for a sumptuous addition to hot milk. Ground cinnamon, cardamom, ginger, clove, and nutmeg are herbs that you can add for this blend. Add mostly the cinnamon and cardamom, then you can play with the others, to see what you like the best. Nutmeg should be the least amount added.
Rose Honey
Collect fresh organic roses of the fragrant varieties, and gently remove the petals. Lay them into a jar and pour honey in to cover them completely. Steep for at least two weeks. If possible, repeat the process using the same honey. Rose honey can be consumed or used as a special facial mask if added to cosmetic clay.
Lavender Honey
Follow instructions for Rose honey as above, using lavender buds instead.
Lemon Balm, Chamomile, or Catnip Honey
Fill your jar partly with fresh catnip or lemon balm leaves. Cover with honey, and steep for three to six weeks. Strain through cheesecloth and store in a jar at room temperature. This is a wonderful remedy for restless or anxious children, or for an upset stomach. Take as a tea or eat a teaspoonful.
Sage Honey
Place fresh sage, the garden variety, not the desert white sage, into your jar and cover with honey. Steep three weeks. Strain. Enjoy this in tea for helping ease women’s complaints, sore throat, or head colds.
I love you honey
Add powdered Ashwaganda, vanilla extract, and damiana tincture to your Rose honey for an exquisite aphrodisiac!
Milk Goddess honey
Ground fenugreek in honey is said to help maintain the flow of mother’s milk if taken daily.
Chocolate edible lover’s honey
Cocoa powder mixed into your honey is a tempting treat when eaten off your sweetie’s belly button!
Hot and Honey Dip:
1/2 cup honey/herbal honey
1/2 cup Dijon style mustard
1 tsp. Worcestershire sauce
Pinch of black pepper
Cayenne pepper to taste
Combine all ingredients and mix thoroughly. Can be used as dip for pretzels, bread sticks; over fresh/fried vegetables, chicken wings or shrimp.
Healthy Honey Yogurt Sour Cream Dressing
1 cup dairy sour cream
3 tablespoons orange juice
3 tablespoon honey/herbal honey
1 cup plain yogurt
1 tablespoon lemon juice
Mix well and cover. Refrigerating one hour before serving over fruit.
Rosemary-Infused Honey
Drizzle over warm Brie and serve with baguette slices. Or add to marinades and
barbecue sauces.
1 cup honey (such as clover honey)
3/4 cup fresh rosemary leaves
Place honey in a double boiler with water in bottom. Squeeze rosemary
leaves to release flavor and add to honey. Bring water to a boil; bring
honey to 185°F and keep at 185°F for 10 minutes. Remove from heat and
let stand for 10 minutes. Strain while still warm. Place in sterilized jars
and cap. Makes 1 cup.
Honey Usage Ideas
Roasted Pepper, Honey and Balsamic Dressing: Roast or grill 2 red bell peppers until charred; peel peppers and discard seeds. Puree in a blender with 2 tablespoons honey (such as star thistle honey), 2 tablespoons balsamic vinegar and salt to taste. Drizzle dressing over a composed salad of roasted chicken, cooked and sliced small red potatoes, blanched green beans, red onion slices and shaved Parmesan cheese.
Sliced Tomato Platter: Arrange sliced fresh tomatoes, cucumbers, feta cheese and ripe olives on a platter. Drizzle with equal parts of honey (such as sage honey), tarragon vinegar and extra virgin olive oil. Sprinkle with fresh chives.
Grilled Corn with Honey-Lime Butter: Melt 1/4 cup butter and stir in 2 tablespoons honey (such as clover honey), 1 tablespoon lime juice and salt to taste. Brush on ears of corn after grilling.
Honey Caramelized Onion Pizza: Sauté sliced onions in a little butter until tender. Stir in several tablespoons of honey (such as buckwheat honey) and continue to cook onions, stirring constantly, until golden brown. Arrange caramelized onion on a prepared pizza crust with sliced prosciutto, sliced fresh tomatoes, crumbled Gorgonzola cheese and minced fresh thyme; heat in a preheated 400°F oven for 10 to 15 minutes.
Honey Crème Fraîche: Stir together 1/4 cup crème fraîche and 1 tablespoon honey (such as orange blossom honey) and spoon over bowls of fresh berries: blueberries, blackberries, strawberries, raspberries.
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