Today I'm doing a quick blog with an article from Herb Companion. Ill be out and about today. Also Ive had limited time on here since my bfs computer died, and we are sharing. That should be remedied soon!

OTHERS WHO HAVE HERB BLOGS ARE:

Rochelle has a link on hers for Herbs for Beautiful Hair http://rocheller49.multiply.com/journal/item/240?mark_read=rocheller49:journal:240&replies_read=2

Kathyinozarks has two for you one about Blueberries http://kathyinozarks.multiply.com/journal/item/993?mark_read=kathyinozarks:journal:993
and one for Liberty Tea for the holiday http://kathyinozarks.multiply.com/journal/item/996?mark_read=kathyinozarks:journal:996

Grandfatheroak has some new blog postings too http://grandfatheroak.multiply.com/journal

Heidi has one for Chocolate Mint http://starfishred.multiply.com/journal/item/478?mark_read=starfishred:journal:478


Cool Down with Iced Drinks

Nothing is more refreshing than a cold beverage when temperatures rise. If you’re bored with the same old iced tea, make your own herbal drinks to help you stay cool this summer. Get creative with garnishes — instead of the usual lemon slices or peppermint sprigs, try skewered fruits or vegetables. Any edible herb or flower looks beautiful adorning a glass.

Before you get started, here are a few tips:

Serving Summer Beverages

• When serving drinks in a serving pitcher, be sure to chill the empty pitcher beforehand. Do not add ice to the pitcher or it will dilute the drinks. Instead, add the ice to each serving glass. Sliced lemons, limes and oranges are best when added to the pitcher or glass just before serving.

• Make your own decorative ice cubes by filling ice cube trays with a single berry, herb leaf, citrus peel or edible flower. Fill each tray half full with water or apple juice and freeze. Fill the ice cubes trays to the top and freeze again until firm. This method ensures that the item you’re freezing doesn’t float to the top of the ice cube.

• To keep your frozen drinks from becoming too diluted on a hot summer day, make some ice cubes out of the same beverage you’ll be drinking. If you want perfectly crystal clear ice cubes, use bottled water instead of tap water.

• To make sugared rims, put some superfine sugar on a small plate. Rub a lemon or lime on the rim of the glass and dip it in the sugar.

Mango Iced Tea

Serves 6

Fresh mango (or thawed frozen) purees easily in a food processor. To save time, you can use mango nectar instead of the pureed mango called for in this recipe.

• 4 cups water
• 4 teaspoons black tea leaves
• 1 1/2 cups pureed mango
• 1/4 cup sugar, or to taste
• 2 tablespoons fresh peppermint leaves
• Crushed ice
• Thinly sliced mango, to garnish

Bring water to a boil. Remove from heat and add black tea. Cover and steep for 5 minutes. Strain and add mango and sugar. Stir until sugar is dissolved. Pour into a serving pitcher with peppermint leaves. Chill. Pour into glasses filled with crushed ice. Garnish each glass with a thin slice of mango.

Chamomile Apple Cooler

Serves 4

Chamomile and apple juice combine to create a relaxing and tasty beverage. You can substitute two chamomile tea bags for the dried chamomile flowers. Try serving this tea at your next children’s party or with dessert.

• 2 tablespoons dried chamomile flowers
• 2 cups boiling water
• 3 cups apple juice
• Lemon slices, for garnish

Add chamomile to boiling water. Cover and steep for 10 minutes. Strain, add apple juice and chill in refrigerator. Serve with lemon slices in sugar-rimmed glasses, if desired.

Hibiscus-Lime Sun Tea

Serves 4

Dried hibiscus flowers, high in vitamin C, sometimes are sold in Hispanic markets under the name jamaica (pronounced ha-MI-ca). They also can be found at health-food stores. Hibiscus flowers are what make some commercial herbal tea blends that brilliant shade of red.

• 1/4 cup dried hibiscus flowers
• 4 cups water
• 3 tablespoons mild honey or agave nectar, or to taste
• 2 limes, sliced
• Crushed ice

In a large glass pitcher, mix hibiscus and water. Cover and let sit outside or in a sunny spot for 6 hours or until bright red. Strain and stir in honey until dissolved. Add sliced limes to pitcher. Serve tea over crushed ice.

Iced Green Tea Chai

Serves 4

Look for whole green cardamom pods at your health-food store or at an Indian market. This energizing drink is a great alternative to coffee. Try making it to help you get started in the morning. Green Tea Chai is also great as a hot drink.

• 4 cups water
• 1 cinnamon stick
• 1 tablespoon green cardamom pods
• 1 teaspoon whole cloves
• 2 tablespoons sliced fresh gingerroot
• 4 teaspoons green tea leaves
• Milk or non-dairy milk, to taste
• Sweetener to taste

Bring water to a boil. Add cinnamon, cardamom, cloves and gingerroot. Simmer over low heat for 10 minutes. Remove from heat and add green tea. Cover and steep for 10 minutes. Strain and chill tea mixture. Serve in chilled glasses with cold milk and sweetener to taste.

Peppermint Slush

Serves 4

This refreshing concoction is made just like you’d make a granita. The icy texture and the coolness of the mint are very welcome on a hot day. You can substitute other types of mint, such as spearmint or chocolate mint, and vary the amount of sweetener.

• 4 cups boiling water
• 1/4 cup loose dried peppermint
• 1/4 cup sugar or to taste
• Fresh peppermint, for garnish

1. Pour boiling water over peppermint and cover. Let steep for 5 minutes. Strain and add sugar. Stir until sugar is dissolved. Pour mixture into a shallow baking pan.
2. Freeze mixture for 30 minutes and then break up partially frozen mixture with a fork. Return to freezer for another 30 minutes then break up mixture again. Repeat this process twice more.
3. To serve, scrape pieces with a fork into four wide glasses. Top each serving with some fresh peppermint.

Fresh Ginger and Lemon Soda

Serves 4

Agave nectar is a terrific choice for sweetening iced drinks because it dissolves instantly and has a mild flavor. The strained ginger puree used in this recipe also is a great addition to regular iced tea.

• 1/4 cup sliced fresh gingerroot (about 2 ounces)
• 2 cups water
• 3 tablespoons agave nectar
• 1 lemon, sliced
• 2 cups sparkling water, club soda or seltzer
• Lemon quarters, for garnish

In a food processor, puree the sliced gingerroot and 1 cup water. Pour into a pitcher with the second cup of water and stir in the agave nectar. Cover and chill for 24 hours. Strain and add sliced lemons. For each serving, pour equal parts ginger puree and sparkling water into a glass. Garnish each glass a with lemon quarter.

Icy Tomato-Herb Tonic

Serves 4

This hearty drink tastes a lot like a Bloody Mary without the vodka. If you can’t find fresh lovage, substitute minced celery leaves.

• 4 cups tomato juice
• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh lovage
• Freshly ground black pepper to taste
• 1 tablespoon soy sauce, or to taste
• Celery sticks, for garnish
• Whole parsley and lovage sprigs, for garnish

Mix tomato juice with minced herbs, black pepper and soy sauce in a large pitcher. Chill for several hours. Garnish each serving with a celery stick and more fresh herbs.

Pink Herbal Lemonade

Serves 4

The lavender and hibiscus flowers turn this refreshing lemonade a gorgeous hot-pink color. You’ll get the most juice from lemons that are at room temperature. If you can’t find hibiscus flowers, substitute four large strawberries, thinly sliced.

• 4 cups water
• 1 cup sugar
• 2 tablespoons dried lavender flowers
• 4 whole dried hibiscus flowers
• 1 cup fresh lemon juice (about 4 large lemons)
• Lemon slices and whole lavender sprigs, for garnish

Bring water to a boil. Remove from heat and add sugar; stir to dissolve. Add lavender and hibiscus flowers and steep, covered, for 5 minutes. Strain and add lemon juice. Chill for several hours before serving. Garnish with lemon slices and lavender sprigs.

I'm doing a quicky blog today with an article from Herb Companion magazine. Ive had a busy morning and might be out today.

Others who have Herb blogs today are:

Heidi has one about Lemon Verbena http://starfishred.multiply.com/journal/item/466?mark_read=starfishred:journal:466

kathyinozarks has one about Lavender http://kathyinozarks.multiply.com/journal/item/981?mark_read=kathyinozarks:journal:981&replies_read=2

jayaramanm has one on Pineapple    http://jayaramanms.multiply.com/journal/item/212.



 Nix the Itch with Herbs
Stop the madness with these remarkable remedies.

July/August 2004 By Maria Noël Mandile  

Welcome to summer and all that it means: barbecues, hiking, evening walks, lush gardens — and poison ivy, poison oak and bug bites. Welcome to the downside of summer. We all look forward to the barbecues, hiking and long hours in our gardens. But what about the bee stings, bug bites, and poison ivy and oak? One serious bout of poison ivy is enough to make you want to hide indoors and avoid the entire season.


But take heart: You really don’t have to hibernate or spend the entire season scratching. Many of the best anti-itch remedies are as close as your back yard, kitchen or local health-food store. These remedies work in various ways: They can neutralize the irritant that’s making you itch, draw out the toxin, block your inflammation response or quell the nerves that send irritation signals to your brain.

Not every remedy will work for everyone every time, says 7Song, the director of the Northeast School of Botanical Medicine in Ithaca, New York. Experiment with what you have to see what works best for you.

Don’t let itching from poison oak, ivy or bug bites spoil your summertime fun. Natural remedies are as close as your back yard.

Outsmart Poison Oak and Ivy
Poison oak and ivy rashes are caused by potent urushiol oil. As little as one billionth of a gram of urushiol can irritate sensitive skin, and the oil stays active on unwashed clothes and dead plants for up to five years. If you think you’ve come into contact with poison ivy or oak, immediately wash your skin and clothes in cold, soapy water. Use a drying soap, like Fels-Naptha or Burt’s Bees Poison Ivy Soap, recommends Nancy Phillips, co-owner of Heartsong Farm Healing Herbs in Groveton, New Hampshire, and co-author of The Village Herbalist (Chelsea Green, 2001). If you already have a rash, anything hot will irritate it.

“When blood goes to the surface of your body, the itchiness gets worse,” 7Song explains. “When you flush, you itch. If you keep yourself calm and cool, in the shade with a little bit of water, you’ll have less itchiness.” Avoid spicy foods, the sun and hot water. Sip some cool, mildly sedating teas, such as skullcap (Scutellaria lateriflora), passionflower (Passiflora incarnata) or chamomile (Matricaria recutita), recommends Margi Flint, owner of Earthsong Herbals in Marblehead, Massachusetts. These will be especially helpful if you’re emotionally worked up from the itchiness.

Grindelia (Grindelia spp.). While working first-aid tents at events like the Rainbow Gathering, 7Song turns to grindelia for cases of poison ivy. He says grindelia, a perennial herb native to the southwestern United States, works for most people. Kathy Abascal, director of the Botanical Medicine Academy in Vashon, Washington, and co-author of Clinical Botanical Medicine (Mary Ann Liebert, 2003), adds, “It seems to reduce the itching and the inflammation.” Grindelia is not well studied, so we don’t know how it specifically works. Apply grindelia tincture straight on the rash or dilute it slightly with water. This should make the itching stop immediately, 7Song says. If it doesn’t, time for another trick.

Jewelweed (Impatiens spp.). This well-known weed tends to grow near poison ivy and historically has been used in all stages of treating a poison ivy rash. Many people simply pick a branch of the juicy herb, crush it up and apply it to the affected area. However, Susun Weed, director of the Wise Woman Center in Woodstock, New York, and author of New Menopausal Years (Ash Tree, 2003), has found another method she says works more effectively. Pick the whole plant — roots and all — and simmer it over the stove for 15 to 30 minutes until the water turns orange. This color is from the reddish roots, which contain chemicals that appear to act like the anti-inflammatory steroid cortisone. Once you strain out the herb and cool the “tea,” you can freeze it in ice-cube trays and apply directly to your skin.

Green or bentonite clay. Rosemary Gladstar, the Vermont–based founder of United Plant Savers and author of Rosemary Gladstar’s Family Herbal (Storey, 2001), once used her toothpaste in desperation on a nasty bout of poison oak. It worked better than her tried-and-true remedies. The toothpaste company is no longer in business, but you can make a paste yourself by mixing green clay, salt and white vinegar, then adding a few drops of peppermint essential oil.

Clay can be used in many ways. Any type will help draw out irritating oils and soothe your itch. Even mud will do in a pinch, says Andrea Candee of South Salem, New York, and author of Gentle Healing for Baby & Child (Pocket Books, 2003). 7Song generally uses bentonite (available at health-food stores and herb shops) because it is strong and cheap. Mix it with your choice of soothing and disinfecting herbs, like slippery elm and goldenseal. Gladstar sometimes adds a few drops of tea tree or lavender essential oil. “You can make [the clay] ahead of time. It won’t dry out as long as the lid is on tightly,” Gladstar says. Spread the damp clay on your rash as often as needed and let it dry there. You also can use this clay on mosquito and black fly bites.

Oatmeal works well for any itchy condition. It soothes irritated skin while also drawing out any remaining toxins. An oat bath is ideal for a large rash that already has settled in. “Make a big pot of soupy oatmeal, strain it into the tub and put the rest in a sock,” Phillips recommends. You will want the bath water to be tepid or cool because hot water can further irritate poison oak and ivy. Use the goopy sock like a sponge and let the oat slime ooze over your rash. “Or grind up the organic oat flakes and make a cold paste and smear it on,” Flint says. “As the oats and water dries, it pulls out the oily exudate into the oat particulate. Your rash won’t spread, and it gives you relief.”

Natural Bug Repellents
One of the best ways to stop itches is to avoid them. While DEET effectively staves off bugs for as long as five hours, it comes with a price: DEET can cause rashes, eye irritation and has been linked to neurological damage. The trick to natural repellents is that you have to try a variety to figure out what best masks your tantalizing human scent, then apply them frequently, herbalist Rosemary Gladstar says.

Yarrow (Achillea millefolium). Susun Weed, author of New Menopausal Years, swears by yarrow tincture, which she’s used effectively in the woods of New York, even in the bug-rich evenings. Pick the flowering tops of yarrow and cover them in vodka for six weeks, strain and put in a spray bottle. You also can use the yarrow tincture available in stores.

Catnip (Nepeta cataria) essential oil. This modest plant made headlines two years ago when scientists at Iowa State University found that nepetalactone, a compound in catnip, was 10 times more effective than DEET at repelling mosquitoes in the lab. To use, mix 2 to 5 drops of the essential oil in 1 teaspoon of olive oil and apply to your skin, avoiding your eyes.

Pennyroyal (Mentha pulegium) essential oil. This classic anti-bug oil does a great job deterring bugs, even in the deep woods, Gladstar says. However, the oil is toxic when ingested, and she recommends applying it to your clothes and hat, not your skin directly. Andrea Candee, author of Gentle Healing for Baby & Child, opts to dilute it — 10 drops in 1 ounce of almond oil is safe, she says.

Other essential oils. Eucalyptus, lavender, citronella and geranium essential oils also can be used, though you may need to apply them frequently. “Nothing works for me any better than essential oil of lavender, and it smells so good,” says Nancy Phillips, co-author of The Village Herbalist.

Beat Bothersome Bug Bites

“The thing about itching — it’s a stagnant problem,” 7Song explains. Mosquitoes insert irritating saliva into your skin. The saliva reacts in your skin, making you itch. “The [bug saliva] is localized in your body. Your goal is to neutralize it.” Most of the anti-itch remedies for poison ivy and oak also work for bug bites.

Plantain (Plantago spp.). “I don’t know of any itch that can stand up to plantain,” Weed says. Plantain is a favorite bite and sting remedy of many herbalists, and for good reason. It stops the itch and pulls the bug’s toxins out of your skin. (It also works amazingly well for bee stings, Flint says.) “If it’s growing where you live, bend down, pick up a leaf, chew it (or crush it with a rock) and put it on the itch,” Weed says. “You should experience virtually instant relief.”

Lemon. When people come to 7Song covered in bug bites, he gives them a calming tea (such as skullcap or passionflower) to help soothe their nerves and then a piece of lemon to rub on the bites. Lemon juice seems to stop the allergic reaction to bug saliva. Baking soda and apple cider vinegar work similarly.

Tobacco. “One of the best things for pain or itchiness is tobacco,” 7Song says. “It can be anything — Virginia Slims or [high-quality] organic tobacco. If you have an itch ... just take tobacco, chew it, put it on there and it neutralizes the pain.” He warns that chewing the tobacco can be unpleasant.

Lavender and peppermint essential oils. These essential oils help stop the itching and disinfect the bite. You can apply them directly to the skin or add them to other mediums like clay. Peppermint oil can irritate some people’s skin, so test it on a small patch of your skin first; you also can dilute it in a teaspoon of olive oil or another vegetable oil.

Sangre de grado (Croton lechleri). For a more exotic remedy, turn to sangre de grado. This Peruvian herb’s name means “dragon’s blood” in Spanish, and Abascal learned about it while attending a class in South America. “I went down [to Peru] and did not realize — nobody told me — they had chiggers,” she says. “I managed to get all of these chigger bites that were itchy beyond belief.” She tried steroid creams and other remedies; nothing worked. Then a local shaman came to the rescue. “He showed me this tree and whacked it with his machete. Then he put [the resin] on the bites. It was just incredible in terms of soothing the itching.”

This resin is hard to find in stores, but it’s worth it when you do: It works on the toughest bites, from chiggers to fire ants to mosquitoes — any bite that burns and itches. It also contains some antimicrobial compounds, so it helps fight infections caused by the bites and itching.

Yellow onion. “The onion’s de-toxifying sulphur compounds help neutralize the poison of the bite or venom of the sting, reducing inflammation,” Candee explains. Just slice open an onion and rub it on the bite. Keep doing it as often as necessary until the itching stops.

Start:	Jun 26, '08 01:00a
End:	Jun 26, '08 11:45p
Location:	http://seanymph3.multiply.com/

If you have a blog about herbs posted today......send me the link and make sure your page is open to everyone. It can be about growing them, using them, preserving them, decorating with them and any info you think would be good for others to know.

Wow I didnt know Ive been so prolific! This marks my 500th blog entry now. Amazing.


Others who have herb blogs today:

kathyinozarks has Herbs for the summer soltice http://kathyinozarks.multiply.com/journal/item/963?mark_read=kathyinozarks:journal:963&replies_read=2

Heidi also has a blog on sage with some recipes http://starfishred.multiply.com/journal/item/450?mark_read=starfishred:journal:450

Diana has Herbal tea recipes http://dianahopeless.multiply.com/journal/item/300?mark_read=dianahopeless:journal:300

Gramma has several Herb blogs you should check out http://medicinalgardening.multiply.com/journal/item/19/Sweetgrass

Forgetmenot has two blogs one about Ground Elder http://forgetmenot525.multiply.com/journal/item/52/GROUND_ELDER

and another about Dog Rose http://forgetmenot525.multiply.com/journal/item/50/Medicinal_Herbs_and_Plants_the_Dog_Rose

Deb has a romantic blog and basil http://greenwytch.multiply.com/journal/item/303?mark_read=greenwytch:journal:303

Grandfatheroak always has an assortment of herbal type blogs to enjoy http://grandfatheroak.multiply.com/journal

Rochelle has Creamy Herb Sauce http://rocheller49.multiply.com/journal/item/228?mark_read=rocheller49:journal:228

Sage

I was talking to Cherei the other day. She wanted to plant a sage in her yard. She said she liked the pineapple sage she saw on anothers blog. So I got her some info on it. But the spot she wanted to put it in , it might not thrive so I looked for another sage that I was familiar with.....russian sage. I told her about that. She said she loved cooking with sage and put it in alot. It was then I realized she didn't know there were culinary herbs and ornamental plants that have the same name. This is important info here for those of you who are not familiar with whats out there. Just because something says mint or sage DOES NOT MEAN ITS EDIBLE!!!     

Please always be careful when eating things you grow. First, be sure its a food product. Second make sure its organic, meaning never been sprayed with any pesticides. If you spray it with anything but soap and water, you cannot eat it!!! You will ingest the spray and maybe get sick. So because of this conversation I decided this Herbal Thursday to post about the different varieties of sage.


Sage is a hardworking, well-known, utilitarian herb. The many shades of culinary sage appear regularly in gourmet magazines, gracing bottles of vinegar and platters of turkey.

Say Salvia, though, and many times a blank stare comes your way. Or, the conversation turns from cooking to landscaping where visions of tubular red flowers hypnotic to hummingbirds take center stage.

In truth, all SAGES are SALVIAS. Over time, though, the term sage has been closely aligned with cooking or medicinal use and the term salvia has been given to the more ornamental members of this genus. Nevertheless, Salvia is the Latin name, or Genus, given to all these plants. So, while the everyday common nickname may be  Tricolor Garden Sage, its real name will always be Salvia  officinalis Tricolor.



SAGE
Salvia

This large member of the mint family comprises over 750 species of annuals and perennials, widely distributed throughout the world.  The main culinary varieties are popular with onions for poultry stuffing and for flavoring rich meats like pork or duck. Also in homemade sausage, omelets, cheese and bean dishes. Sage tea gargle is valuable for sore throat.


GARDEN SAGE
Salvia officinalis
Grey-green pebbly leaves, pale blue flowers The most commonly grown culinary variety.

BERGARTTEN SAGE
Salvia officinalis 'Berggarten'
Large grey-blue silvery leaves and robust, low habit.

GOLDEN SAGE
Salvia officinalis 'Aurea'
Leaves a lovely chartreuse-yellow enhanced by dark green areas around the veins.

PURPLE SAGE
Salvia officinalis 'Purpurea'
Aromatic purple foliage. Used in stuffings, sausages, omelettes, soups, stews. Winter mulch.

TRICOLOR SAGE
Salvia officinalis 'Tricolor'
Aromatic foliage with white and pink streaks. Grow in/outdoors in full sun. Winter mulch.



PINEAPPLE SAGE
Salvia elegans (S. rutilans)
Fabulous pineapple scent. Brilliant red flowers in Fall. Use for drinks, chicken, cheese and in jams and jellies. Pinch to keep bushy.

The above sage varieties, although predominately  Mediterranean plants, are sufficiently hardy to withstand Zone 5 winter without protection, as long as the site is as warm and dry as possible and the soil is well drained.
In most areas of the southeast (zones 5 to 6), sage is an evergreen plant and the leaves can be used fresh anytime of the year.

Sage is a popular herb used to make stuffing and to flavor meat dishes. It is native to the Mediterranean but is a hardy perennial and is easy to grow. Sage enjoys a sunny position in a well-drained, fertile soil. Sage is an attractive plant to have growing in the garden; its velvety leaves and small, purple flowers look spectacular in the herb garden and herbaceous border alike.

Varieties of Sage
There are plenty of sage varieties to try; including purple and variegated-leaved ones, with a range of differently-coloured flowers:

    * Variegated leaf sage – this sage has variegated leaves and lilac blue flowers and a good flavour.
    * Purple sage – this sage has a good flavour and beautiful purple leaves
    * Common sage – this is the original sage, used to make stuffing and flavour meat dishes.

These are the sages Ive grown before including pineapple sage. Even culinary sage if left alone will bloom with beautiful flowers. Sage is a pretty plant whether its for cooking or just for show. Ive grown pineapple sage before too and it grows quite large.....maybe 4ft high here in my area in CA. The leaves do smell of pineapple when touched and the red flowers on it are very showy. I never cooked with it tho but you can. It is one of those herbs tho that must be used fresh or you lose the flavor. All the other common cooking sages tho are fine to use and cook with.

How to Grow Sage
Sage will tolerate most conditions as long as it has plenty of sun. It does best in a well-prepared bed with plenty of organic matter (such as well-rotted animal manure or homemade compost) incorporated into it.

Propagating Sage
Sage takes a long time to grow from seed, so it is best bought as a young plant and transplanted straight into the garden. Alternatively, you can propagate sage from another plant by taking cuttings.

Care of Sage

Sage requires a little maintenance over the year. It enjoys dry conditions so avoid watering it in dry spells. It shouldn’t be necessary for you to feed your sage plant during the growing season if you incorporated plenty of organic matter when planting. Each autumn, a mulch of fresh organic matter will boost the nutrient content and keep the roots protected from harsh frosts.

After the flowers die down sage should be pruned to half its size, using secateurs. Sage looses some of its flavour after about 3 years. After this time it is a good idea to take cuttings from the original plant to grow into new, more flavoursome plants.

Harvesting Sage
Sage eaves are easy to harvest. Simply cut off the leaves with scissors or pinch them off with your fingers. Sage is best used fresh, although the leaves can be placed in a plastic bag and frozen to use throughout the winter months. The leaves can also be dried, simply harvest them on a dry day and store in a warm, dry room until they are crumbly to touch. Then store the crumbled leaves in an airtight container and store out of direct sunlight.

Growing Sage in a Container
Sage does well in a container. Simply grow in normal potting compost and keep the pot fairly dry, in a warm, sunny position. Prune once a year and feed with a liquid feed every fortnight during the growing season.

Sage is a great herb to grow in the garden. It is an attractive plant, with velvety leaves ranging from grey/green to purple (depending on the variety). It is extremely useful in the kitchen and can be chopped up and made into stuffing, used to make a refreshing tea, or used to flavour a wide range of dishes.



Use sage throughout the vegetable and herb garden. It has a variety of good neighbors, including cabbage, tomatoes, carrots and strawberries. It likes marjoram, as well.Use sage to deter root maggot flies and cabbage worms, and use its flowers to attract many beneficial insects to the garden.  Don't plant sage near cucumbers or rue. They don't make good neighbors.


Russian sage blooming in a garden.

Then there are ornamental sages or salvias. Some are just small flowering plants others are huge bushes but all of these are only grown for show not for use in the body. I've grown Russian sage at my other house. It is a stunning plant but do not plant near a pool. I did that and it looked great......till the plant started to lose its flowers.......right into the pool! lol.


 Russian Sage
Latin: Perovskia atriplicifolia

Russian sage grows about three feet tall and two feet wide with delicate, gray-green leaves that are feather-like and to two inches long. The foliage is widely spaced and the plants have an open, airy look. The plant is a member of the mint family with light blue flowers produced at the ends of the stems in midsummer in spikes. It is native across a wide section of Eurasia, including parts of Afghanistan, Russian and even northwestern China. This plant is one of the few green things that grow in the arid regions along the old Silk Road out of China and no doubt served as camel browse as pack trains carried cargo to and from the Middle Kingdom over the past centuries.

The Russian sage is an ideal plant for combining in the perennial border because its soft, gray foliage blends well with plants of any texture or color and softens their impact. Its spiky blue flowers blend well with other flower colors without clashing. It can also be used at the back of the annual or perennial border as a background or singly as a specimen. A single plant of Russian sage in the midst of a planting of Blue Rug Juniper would make an elegant statement.

Growing the Russian sage is easy. The plants are extremely drought tolerant, so don’t put them in a poorly drained soil, especially if it is wet in the winter. It should be planted in full sun. Once established it has tremendous drought tolerance. Each spring the plants should be cut back to six or eight inches from the ground and new growth encouraged from low down on the plant. No significant pests have been reported on the plant.

Start:	Jun 18, '08 1:00p
End:	Jun 19, '08 11:45p
Location:	http://seanymph3.multiply.com/

On herbal Thursdays we post blogs about anything herbal recipes, growing, using , medicinal or anything else you might think of . Please send me your links and I will post them on my blog so all can find them and enjoy them.

SORRELOTHERS WHO HAVE HERB BLOGS TODAY ARE: kathyinozarks has herbs for Sunburn http://kathyinozarks.multiply.com/journal/item/946?mark_read=kathyinozarks:journal:946 Forgetmenot has a couple blogs for you about about a small herb garden they are building at the school she works at http://forgetmenot525.multiply.com/journal/item/16/WHAT_IS_A_HERB http://forgetmenot525.multiply.com/journal/item/40/What_is_a_herb_No_2 http://forgetmenot525.multiply.com/journal/item/42/Your_land_is_my_land_continuation_of_the_herb_garden_story http://forgetmenot525.multiply.com/photos/album/58/Eco-Schools_The_Herb_Garden Heidi has one on Lemon Verbena http://starfishred.multiply.com/journal/item/435/HERBAL_THURSDAY-LEMON_VERBENA I grew sorrel long ago. I wanted to try it. I tasted it once and liked it. But its funny its been so long I don't remember much at all. So since Ive been thinking about gardens lately and have been reading a new herb book.....I decided to look into it more. Sorrel is a green leaf vegetable native to Europe. It is also called common sorrel or spinach dock, and is actually considered less a vegetable and more an herb in some cultures. In appearance sorrel greatly resembles spinach and in taste sorrel can range from comparable to the kiwifruit in young leaves, to a more acidic tasting older leaf. As sorrel ages it tends to grow more acidic due to the presence of oxalic acid, which actually gets stronger and tastes more prominent. Young sorrel may be harvested to use in salads, soups or stews. If you are planning on using sorrel in salads, it’s a good idea to stick with small tender leaves that have the fruitier and less acidic taste. Young sorrel leaves are also excellent when lightly cooked, similar to the taste of cooked chard or spinach. For soups and stews, older sorrel can be used because it adds tang and flavor to the dish. Throughout the Caribbean you can find deep red sorrel, which is not a close relative to European sorrel. Unlike European sorrel, it is an annual plant instead of a perennial. It does have a similar acidic taste and is favored in drinks, jellies, and sometimes in tarts. Sorrel may be a little challenging to find in your local grocery store, and shipping it may also be problematic. It will only keep for about three days in the refrigerator. The best place to look for sorrel is in specialty food stores, where it may be available fresh, or in pureed or canned varieties. For sorrel fans, fresh sorrel is most preferable, though the pureed version may add a nice flavor to creamy soups. It can be challenging to grow sorrel in an organic fashion, often the preferred method with natural food stores, because numerous pests enjoy sorrel. Several species of moth larvae enjoy snacking on sorrel, and if you happen to live near hare, deer, or rabbit populations, you may also find that your sorrel supply diminishes as quickly as it grows. From a nutritional standpoint, sorrel can be an excellent food for many. It has high levels of vitamins A and C. It also has moderate levels of potassium, calcium, and magnesium. Because of the oxalic acid in sorrel, it is not good for everyone. Oxalic acid may aggravate the conditions of people with rheumatism, kidney or bladder stones. If you love sorrel when you first try it, learn to love it in small doses in the beginning. It has natural laxative properties that make consuming too much sorrel a trial for the tummy. Sorrel Rumex acetosa Sorrel is a hardy perennial plant that produces long narrow tender succulent green leaves with a slightly acid tang or lemony flavor that adds zest to salads. Sorrel is excellent with fish and in creamy soups and sauces. Leaves grow up to 8” long and can be harvested over a long period of time. Remove flowering tops to keep leaves tender.Sorrel, Rumex scutatus, is a hardy perennial, yet many herb growers suggest using it for two or three years then pulling up and planting it fresh. This allows you more control over the planting, because it does self sow quite vigorously. However, it is a perennial and can be divided by the roots. Plant Type: Perennial (Hardy) When to Sow Outside: Two weeks before last frost date. When to Sow Inside: Four weeks before last frost date. Seed Depth: 1/4" Seed Spacing: 4" Days to Emerge: 5 - 10 Thinning: When 2" tall, thin to 18" apart. If you've never used sorrel, try adding small amounts to your salads. In any recipe that calls for spinach you can substitute a small amount of sorrel-try 1/4 sorrel, 3/4 spinach as a start. Place a sprig or two on sandwiches with the lettuce or in place of watercress. Shred sorrel into soups with a tomato or fish base. It is one of the herbs that is best added at the last minute instead of cooking for longer periods of time. Sorrel does not dry well, but you can puree the leaves and store in the freezer to use as seasoning. For salads and when using raw choose leaves that are less than 6 inches, but save the larger ones for cooking.When adding sorrel cut back on the amount of lemon and vinegar in the recipe. It's a good herb for those on salt free diets because it adds seasoning without salt. Sorrel Soup 1/2 pound sorrel 2 tablespoons butter 6 cups water 1/2 pound potatoes, peeled and quartered 2 tsp. salt 1 cup milk 1 egg yolk Clean and shred sorrel, then chop. In a large heavy pan, heat butter. Add sorrel and cook, stirring, for ten minutes until reduced to about 1/2 cup. Add the water, potatoes and salt. Bring to a boil. Cover and simmer for 1/2 hour. Strain and mash or puree the vegetables. Stir the cooking liquid into vegetables and return to pan. Bring to boil. Stir in milk and yolk. Cook until hot, but do not boil. Serve with French Bread. Butter-Braised Radishes with Sorrel 1 cup vegetable stock or water 1 tablespoon unsalted butter 2 pounds radishes with their greens, radishes quartered and greens reserved (see Note) Salt and freshly ground pepper 1/2 ounce sorrel leaves, stemmed and thickly sliced (1 packed cup) In a large skillet, bring the vegetable stock and butter to a boil over moderate heat. Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes. Season with salt and pepper and transfer to a shallow bowl. Scatter the sorrel over the top and serve. Sorrel and Goat Cheese Quiche 2-3 cups sorrel, coarsely chopped a few scallions, chopped 3-4 ounces goat cheese (chevre) 3 eggs 1½ cups milk ¼ teaspoon salt Parmesan cheese Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped sorrel and scallions. Beat eggs, salt and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown. Sorrel Pesto Great as an interesting pasta coating or a thick sauce for fish. 2 cups coarsely chopped fresh sorrel, ribs removed 1/3 cup packed fresh parsley leaves 2 garlic cloves, roughly chopped 1/3 cup freshly grated parmesan 1/4 cup pine nuts 1/2 teaspoon salt 1/4 cup olive oil In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup. To use the pesto: For every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well. Vermicelli works very well with this recipe. Salmon with Fresh Sorrel Sauce Sauce: 1 cup coarsely chopped fresh parsley 1 cup chopped sorrel 2/3 cup water 1/2 cup chopped fresh chives 1/4 cup coarsely chopped walnuts, toasted 1 tablespoon capers 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 garlic cloves, chopped 1 (1-ounce) slice white bread Fish: 8 (6-ounce) salmon fillets (about 1 inch thick) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Cooking spray To prepare sauce, combine first 10 ingredients in a food processor; process until smooth. Preheat broiler. To prepare fish, sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place fish on a broiler pan coated with cooking spray; broil 10 minutes or until fish flakes easily when tested with a fork. Serve fish with sorrel sauce. Yield 8 servings (serving size: 1 fillet and 2 tablespoons sorrel sauce) Frankfurt Green Sauce 2 tablespoons sorrel 2 tablespoons parsley 2 tablespoons salad burnet 2 tablespoons borage 3 tablespoons chives 3 tablespoons watercress 1 tablespoon tarragon 1 tablespoon chervil 2/3 cup mayonnaise 1 teaspoon German mustard 1/2 teaspoon horseradish (optional) 2 hard boiled egg, chopped 1 small gherkin, with dill, chopped 1 shallot, chopped 1 garlic clove, chopped 1/2 teaspoon salt 1/2 teaspoon pepper 1 lemon, juice and zest of 3 tablespoons sour cream (or yogurt) (optional) 1 egg yolk 1 Chop the herbs very finely together. Add the remaining ingredients in the order given, seasoning to taste and beating in the egg yolk last of all.  2. If you have problems locating any of the herbs, it would be best just to add a little more of some of the other herbs in the list. Elizabethan English Herb and Flower Salad With Honey Dressing  SERVES 6 -8  1 bunch watercress, washed and trimmed 6 spring onion, finely sliced 4 leaves sorrel, shredded 1 bunch lambs lettuce, washed and trimmed 6 radish, trimmed and thinly sliced 3 sage leaves, chopped 3 mint leaf, chopped 1 stalk fresh rosemary, leaves from  2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon clear honey salt & freshly ground black pepper  fresh edible flower (calendula flowers, roses, primroses, lavender, blue borage, violets, nasturtiums, pansies, marigolds) 1 Toss together the watercress, lamb's lettuce, spring onions, sorrel, sage, mint and rosemary leaves. 2 Mix together the olive oil, lemon juice and honey - season with salt and pepper. Toss the salad with the dressing. 3 Place the salad in an attractive serving dish. Scatter the edible flowers over the top of the salad. Farmer Market Fresh Vegetable Soup For the broth 1 teaspoon toasted light sesame oil 1 onion, diced 2 carrot, diced 2 celery rib, diced 1 small fennel bulb, sliced 4 garlic clove, peeled and crushed 10 parsley stems 2 bay leaf 7 cups water For the soup 2 quarts water 2 teaspoons salt 1 1/2 cups sliced baby carrot 1 1/2 cups sugar snap pea 1 1/2 cups diced baby turnip 10 ramps 1 1/2 cups fresh fava beans 1 bunch sorrel, destemmed washed 1 1/2 cups cooked quinoa 1 tablespoon sesame seed, toasted crushed 1/8 teaspoon cayenne If using ramps cut stems into 1/2-inch segments and shred leaves.  broth: Heat the sesame oil [do not use dark] in a pot then add all remaining ingredients. Cook, covered, over medium heat for 5 minutes. Add the water and cook uncovered for 1 to 1 1/2 hours or until the stock has developed good flavor. Strain the vegetables out, and season broth to taste with salt.    The broth can be made up to a few days in advance or used for other recipes calling for vegetable broth or in place of chicken, beef or fish broth in other recipes.    The vegetables:   Bring water and salt to a boil in a large pot. Add the diced carrots and cook for 2 minutes, or until tender. Remove with a slotted spoon and place in an ice-water bath to stop the cooking process. As soon as the carrots are cool, take them out of the water and set them aside.   Repeat this process with the sugar snap peas, baby turnips, ramps and fava beans. Once the fava beans are cooled, peel off their skins. Do NOT precook the sorrel.   Assemble:   Stir the vegetables, quinoa and sorrel into the hot broth and heat for 1 minute. Taste and adjust seasonings. Ladle into bowls, garnish with the sesame seeds and serve. Serves 4-6. Smoked Salmon Benedict with Sorrel Sauce 2 tablespoons unsalted butter 1 small shallot, finely chopped (about 3 tablespoons) 8 ounces sorrel, stems removed, leaves coarsely chopped (or parsley) 1/4 cup heavy cream 1/4 teaspoon salt fresh ground pepper For eggs 1 tablespoon white wine vinegar 8 whole crumpets, split or 4 English muffin, split 8 large egg or extra-large egg 8 slices cold- smoked salmon or nova lox, about 4 x 2 inches, at room temperature Garnish snipped chives or chive blossoms Sauce: Melt the butter in a medium (10-inch) skillet over medium heat. Add the shallot and cook until it is softened but not browned, less than 1 minute.Add half the sorrel, stir until it is wilted, then add the rest of the sorrel and continue to cook until it is melted into a purée, 2 to 3 minutes. Stir in the cream and salt. Taste and season generously with pepper, and additional salt if needed.    Poaching the eggs: Meanwhile fill a wide (12-inch), deep pan with water, add the vinegar, and bring it to a simmer.    Toast the crumpets or muffins and keep them warm in a very low oven.    Crack 1 egg into a saucer and gently slide it into the simmering water. Repeat with the remaining eggs. Adjust the heat so that the water stays just below a simmer. You should see bubbles at the bottom of the pan, but they should not rise rapidly to the top. Cook until the whites are firm but the yolks are still soft, about 4 minutes. (The eggs can be poached ahead of time, transferred to cold water, and refrigerated in the water for up to 1 day. When ready to serve, reheat in a pan of simmering water for 1 minute.).     Assembling: Arrange 2 of the toasted crumpets or 2 English muffin halves on each of 4 warmed plates. Lift the eggs from the water with a slotted spoon and hold them over a paper towel to soak up any excess moisture. Place an egg on each crumpet or muffin. Arrange a slice of smoked salmon on each egg. Reheat the sorrel sauce and spoon it over the salmon, dividing it evenly among the 8 pieces. Sprinkle with chives and serve right away. Sorrel Fruit Chutney 2 tablespoons brown sugar 1 tablespoon freshly grated ginger 2 tablespoons apple cider vinegar 1/4 teaspoon balsamic vinegar 3 tablespoons cranberry juice 2 tablespoons red wine 3 drops Tabasco sauce 1 pinch salt 1 pinch chili powder 1 pinch dried ancho chile powder 1 pinch thyme 1 cooking apple, peeled and minced 1/4 cup minced red onion 4 ounces fresh sorrel, minced or chopped (your preference) Combine the brown sugar, ginger, vinegars, cranberry juice, red wine, Tabasco, chili powder, ancho, salt, and thyme in a medium saucepan, and cook over low heat for five minutes until the sugar melts. Add the apple, onion, and fresh sorrel and mix well. Cover and cook for an additional five minutes. Remove from heat and chill in refrigerator for at least 3 hours before serving. This chutney can be stored in the refrigerator for 1-2 months. Note: a clove of garlic would be tasty added to this, as well. Sorrel Tarragon Sauce  1 1/2 cups 3/4 cup mayonnaise 3/4 cup sour cream 1/3 cup fresh sorrel or arugula, packed, finely chopped 2 tablespoons fresh tarragon, chopped or 1 teaspoon dried tarragon, crumbled 2 tablespoons fresh chives or green onion top, chopped 1 tablespoon fresh parsley, chopped 1 tablespoon fresh lemon juice 1 clove garlic, pressed Mix all ingredients in medium bowl. Season with salt and pepper. Cover and chill at least 4 hours.(Can be prepared 1 day ahead. Keep refrigerated.)

Start:	Jun 12, '08 01:00a
End:	Jun 12, '08 11:45p
Location:	http://seanymph3.multiply.com/

If you have a blog about herbs posted today......send me the link and make sure your page is open to everyone. It can be about growing them, using them, preserving them, decorating with them and any info you think would be good for others to know.

GRAPEFRUIT SEED EXTRACT Others who have herb blogs today are: Springchild has a yummy recipe http://springchild.multiply.com/journal/item/727?mark_read=springchild:journal:727 Deb has one on espazote http://greenwytch.multiply.com/journal/item/289?mark_read=greenwytch:journal:289 kathyinozarks has one about Herb Vinegars http://kathyinozarks.multiply.com/journal/item/929?mark_read=kathyinozarks:journal:929 Grapefruit Seed Extract Profile Botanical Name- Extracted from organically grown Grapefruit (Citrus paridisi) Origin- USA Extraction- Glycerin Extracted and Isolated-USP Shelf life- 3-5 years Notes- Heavily concentrated! Grapefruit seed extract should be diluted accordingly to at least a 2% dilution ratio. Is severely irritating to the skin in its undiluted form. Avoid contact with eyes. Not to be used internally unless properly diluted to at least a 2% dilution. Grapefruit Seed Extract is a powerful disinfectant. It can be used to disinfect wounds, sterilize fruit and vegetables, purify drinking water, sanitize dishes, countertops and cutting boards and inhibit bacteria growth in pools and spas. The active ingredient of grapefruit seed extract is synthesized from the seed and pulp of certified organically grown grapefruit. The process converts the grapefruit bioflavonoids (polyphenolics) into an extremely potent compound that kills Strep, Staph, Salmonella, E. Coli, Candida, Herpes, Influenza, parasites, and fungi.In numerous tests it has shown to have no side effects and is non-toxic to humans and animals. It also environmentally friendly and biodegrades. I originally talked about grapefruit seed extract in another blog. I mentioned that Ive used tea tree oil for mold in my showers and bathroom. While it smells very strong it does dissipate in a day or so. But since my encounter with using too much of it for a spider bite, Ive become sensitive to it. I find I'm sensitive to much more now since that and I dilute all essential oils I use on my skin with a carrier oil now. Tea tree and Lavender oils, they say do not need that. I have found for me they do. So any extracts or essential oils you use, be careful with. I stumbled upon info for grapeseed extract and how great it was for cleaning and disinfecting so I decided to try that next. I did buy some but haven't used it yet. Apparently tho hospitals have been using it for awhile now. Hospitals Use GSE...Environmentally Safe, Non-Toxic, and Potent GSE is becoming the disinfectant and sanitizing agent of choice for many hospitals and clinics throughout the United States. In the laundry, GSE ensures that the linen is fungi and bacteria free. As little as 10 - 15 drops of GSE added to the final rinse does the trick. Jerry Skidmore, C.L.M., the Manager of Laundry Operations for Florida Hospitals, wrote, "I have had 30 years experience in the laundry industry and it is only since using (GSE) that I have had the peace of mind and assurance that the patients in our hospital and the other hospitals we serve have complete protection from fungal and bacteria infections that can be associated with linen. It is very gratifying to know that even after many hours of exposure to various bacteria that are always present in hospitals, that our linen has been tested and found free of all harmful or pathogenic organisms." Hospitals have also added GSE to their carpet shampooers. It is reported that, ten to fifteen drops in the reservoir per gallon is effective in killing Staph, Strep, Aspergillus, Salmonella and many other pathogenic organisms which are present in hospital carpets. GSE at higher concentrations is used for sterilizing and disinfecting operating rooms and other areas. Ordinary concentrations used equate to around 300 ppm, while operating rooms and similiar applications frequently use grapefruit seed extract at concentrations as high as 1%. One clinic in Southern California has reportedly acquired GSE to use in their inhalators for the control of respiratory infections. An extremely good source of info http://www.gseinformation.com/ Source GSE is sold both as "Grapefruit Seed Extract" and "Citrus Seed Extract". Unless otherwise indicated on the label, these products are usually made from grapefruit seeds only. Grapefruit seed extract is often found diluted in sprays to disinfect surfaces used in food preparations. The dry extract powder is found in antibacterial, anti-fungal, and anti-parasitic formulations.  Uses:  Grapefruit seed extract preparations can be used both internally and externally.     * External Use: GSE can be used externally as a disinfectant for both intact skin and to prevent infection in wounds. A study in Brazil found it to be 100% effective (at 100ppm) for skin disinfection when used as a pre-surgical prep compared to an effectiveness rate of 72% for alcohol and 98% for commercially available surgical soap.     * Internal Use: GSE can also be used internally to treat chronic infections. It is often recommended at a rate of 3 times per day. Dosage should not exceed a total of 1500mg per day.     * Nasal spray: Spray or use an eye-dropper to get several diluted drops into each nostril, and then swing the head quickly forward and down (so head is upside-down), forcing the liquid up into the nasal passages. Use up to six times per day.     * Douche: GSE is added to one pint of water. Use twice a day as a douche for up to a week, in the treatment of yeast infections. Grapefruit seed extract has been shown to be effective in treating hundreds of different organisms including: Shigella, Staphylococcus, Pseudomonas aeruginosa, Giardia lamblia, Diplococcus pneumoniae, Haemophilus influenzae, Mycobacterium species, Campylobacter, Candida albicans, Escherichia coli, Streptococcus, Salmonella, Klebsiella, Proteus, Cholera, Chlamydia trachomatis, Trichomonas vaginalis, Legionella pneumoniae, Helicobacter pylori, Herpes simplex 1, Influenza A2, and measles virus. GSE has been shown to kill both gram-negative and gram-positive strains of bacteria. Counter-Indicators and Warnings In much the same way that synthetic antibiotics can kill off the naturally occurring flora which exists in one's body, so might Grapefruit seed extract. Consequently, if this herb is to be used long-term in the treatment of a chronic infection, supplemental acidophilus may need to be taken. However, while one study found that GSE significantly inhibited E. coli, another normal inhabitant of the GI tract, it left the important and beneficial Bifidobacteria unchanged, and only slightly reduced the Lactobacilli species. People using GSE should be aware that they may have, or may develop an allergy to this preparation. Persons with a known citrus allergy are at higher risk. Should you develop a rash or experience any other symptoms while using it, discontinue use immediately. Some sources say it is not all natural and that its processed with a chemical process. This site tells that so its up to you how you want to use it. I would be certain my source was organic before I ingested it. http://www.terressentials.com/truthaboutgse.html It has been know to help with osteoporosis, herpes simplex virus, head lice and even used as a pesticide residue and a germicidal cleaner for the home. Osteoporosis is a result of a porous bone structure that has broken down in bone density, an attack on bones cells and cell membranes that can cause pain and ease of broken bones. The antioxidants in grapefruit seed help minimize bone loss by neutralising free radicals. Using an application of grapefruit seed extract solution, one part of the extract and nine parts water, dab on herpes virus, and within ten minutes the virus becomes inactive. Dab gently each day to affected area. For head lice, mix two quarters shampoo and one quarter of the extract solution (20 drops to one cup of water) and thoroughly massage into hair and scalp. Then place a shower cap over the hair and allow the mixture to work for approximately twenty minutes. Rinse the hair well and groom with a delousing comb. More than one application of this treatment may be necessary. For a pesticide residue on fruits and vegetables, use a solution of the grapefruit extract and water and rub gently to fruits. It will remove any pesticides, microbes or bacteria that may be present on surfaces. It is also a great germicidal cleaning solution for the home. Use a solution from ten drops of the extract to one quart of water and clean as normal. Besides ridding the house of germs, it also keeps it smelling clean and pure. Grapefruit Seed Extract Uses Grapefruit seed extract is a marvelous creation from Mother Nature that is in need of more respect and is an underrated treasure. It cleans us, protects us, preserves our delicate foods, and so much more. Outlined here are some of the greatest uses for grapefruit seed extract and a list of very simple to administer recipes. *** Internal (never use full strength extract)*** Dental Rinse: (For healthy gums and fresh breath) Stir 1-2 drops of extract into 2 oz or more of water. Vigorously swish the water around your mouth for about 10 seconds. 1-2 times daily . Throat Gargle Stir 1 drop of extract into a small glass of water (3 oz or more) Gargle several times and use as often as needed. Ear Rinse Thoroughly mix 1-3 drops of extract into 1 oz of vegetable glycerin or alcohol. Apply 1-2 drops of this solution into the ear 1-2 times daily. Use as often as needed Nasal Rinse Mix 1 drop of extract with 6 oz of water. With head tilted back, fill one nostril at a time with an eyedropper full of mixed solution. Bring head up and down in a forward motion to force mixture into passages. Return head to normal position to allow the solution to drain. Do not inhale this mixture. Vaginal Rinse Mix 1-2 drops of extract in 8 oz of water. Douche once daily for about a week. ***External Use*** Facial Cleanser Thoroughly splash, or moisten face with water (either cool or warm is fine). With hands still wet apply 1-2 drops of extract to your fingertips and massage into skin using a circular motion. Rinse thoroughly after use and pat dry. You may notice a minor tingling sensation afterwards. This is the deep cleansing properties of the grapefruit seed extract. Skin Rinse (For very minor skin irritations) Dilute extract with water (about 1-2 drops per tablespoon). Apply this solution directly to irritated area of the skin twice daily. If additional irritation continues discontinue immediately and seek the advice of your physician. Nail Treatment Dilute extract with water or alcohol (1-3 drops per tablespoon). Apply this solution directly on the surface of the nail along the cuticle and underneath the front of the nail. Or soak nails twice daily for as long as needed Scalp Treatment Add 2-3 drops of extract to each shampooing. Massage into scalp and leave on for a minimum of 2 minutes. Rinse of thoroughly and be cautious not to get in eyes. This may also be used without shampoo. *** Household Use *** Toothbrush Cleaner Stir 2-4 drops of extract into a glass of water. Immerse toothbrush for 15 minutes. Be sure to rinse toothbrush before using. Change water and remix every 2-3 days. Make-up brushes: soak brushes for 15 minutes in a cup of water with 15 drops of GSE mixed with gentle soap. Rinse, squeeze water out and leave to dry for germ free makeup application. Laundry: 15-20 drops added during the rinse cycle of a load of laundry gets rid of mold, odor and any residual grime not removed by soap alone. Vegetable Wash (Sink Washing) Add 20 or more drops of extract into a sink full of cold water. Briefly soak any vegetables, meats fruits, or poultry. (Spray Washing) Add 20 drops per 32oz bottle of water with sprayer pump. Shake thoroughly and spray on any vegetables, meats, fruits, or poultry. Rinse when done. Dish & Utensil Cleaner Add 10-20 drops of extract to sink dish washing water or to final rinse. You may do the same for dishwashers. Cutting Board Cleaner Apply 5-10 drops of extract to cutting board and work into entire board with a wet sponge or dishcloth. Leave on for at least 30 minutes. Rinse with water before using. All Purpose Cleaner Add 15-30 drops of extract to any 32 oz pump sprayer filled with your favorite cleanser or this can be added just to water. Use on all surfaces of the house. Kills Mold: Mix 5 - 10 drops to a 16 ounce spray bottle of clean water. Spray as needed and scrub lightly. Cautions: Do not put in eyes and do not use in its undiluted form. Some further possible uses for treating our water and such http://www.nutriteam.com/water.htm

Start:	Jun 4, '08 1:00p
End:	Jun 5, '08 11:45p
Location:	http://seanymph3.multiply.com/

On herbal Thursdays we post blogs about anything herbal recipes, growing, using , medicinal or anything else you might think of . Please send me your links and I will post them on my blog so all can find them and enjoy them.

HERBAL THURSDAY Others who  have herb blogs today are: Heidi has one about Parsley http://starfishred.multiply.com/journal/item/425?mark_read=starfishred:journal:425 kathyinozarks has a huge article about herbs and birds http://kathyinozarks.multiply.com/journal/item/913?mark_read=kathyinozarks:journal:913 Ive been thinking about gardens and canning alot lately. Alot of the books Im reading are about organic gardens and learning to live off the land more. Thats nothing new for me. Ive always had gardens and grew up with them too until the last couple yrs. But this time of year drives me crazy and I go to the garden ctr. and buy tons of plants to plant normally. The last two yrs I did that and I never got them in the ground and they died so I decided not to bother. It just didnt seem like I needed to do it when I was alone,,,I thought the kids would come and pick stuff so it would keep the harvest under control. But they didnt and I didnt so I wasted plants the last two yrs. But now Im dying to do it again and I cant cuz of the move. That doesnt mean I dont think about it and all the good things I love about it, like canning. So today I decided to do Herbal pickles and relishes and anything like that from the garden starting with my own recipe for Bread and Butter Pickles. I made these many yrs and they are awesome. Its an ez recipe. SEA'S BREAD AND BUTTER PICKLES makes 7-8pts. 8 lbs. cucumbers (fresh from the garden cukes not the waxed stuff from the store) 2 lbs. white onions 1/2 c. salt (kosher would be good for this) 1 qt. white vinegar 2 c. sugar 2 tsp. celery seed 2 tsp. turmeric 1 tsp. dry mustard Cut unpeeled cucumbers and peeled onions into slices about 1/8th in. thick. Arrange in layers in a lg. kettle, sprinkling each layer with salt. Let stand for 3 hrs., then drain and rinse. Bring all the other ingredients to a boil and add the vegetables. Bring to a boil again. and cook for 5min. Pack into hot, sterilized jars and seal. I like the idea of this sweet/hot relish. Gonna have to give this one a try one day. Sweet Jalapeno Pickle Relish 1 1/2    qt    finely-chopped jalapenos 1    qt    finely-chopped cucumber 2    lrg    onions finely chopped 1/4    cup    salt plus 2    tbl    salt 5 1/4    cup    sugar 3    cup    cider vinegar 4    tsp    pickling spice     * Combine jalapenos, cucumbers, onion, and the 1/4 cup plus 2 tablespoons of salt in a large glass or ceramic bowl; cover with cold water and let stand for 2 hours. Drain thoroughly, pressing on the vegetable to remove excess liquid.     * Combine the sugar and vinegar in a large pot; tie the pickling spices in cheesecloth and add to the liquid. Bring to a boil and simmer for 15 minutes. Add the vegetables and simmer for 10 minutes. Remove spice bag.     * Pack into hot jars and process for 10 minutes in a boiling water bath. I came across this one and decided to post it. When I get a chance Im going to try it. I usually plant one currant or cherry tomato plant. They are the first to produce so when Im craving that tomato flavor and cant wait, these are a nice surprise. I never thought to pickle them tho, so this sounds interesting. Sweet Pickled Cherry Tomatoes 4    lb    Firm Cherry Tomatoes 3 1/2    lb    Sugar 4    cup    Water 1    x    Fresh Ginger Root, Grated 2    x    Lemon * 1    tsp    Pickling Salt     * * Use only the juice and grated zest of the 2 lemons.     * Wash the tomatoes and prick each one in several places with the tines of a fork.     * Dissolve the sugar in the water, bring to a boil and boil rapidly for 5 minutes. Add the tomatoes and cook for 10 minutes. Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt.     * Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent.     * Turn into hot jars and seal.     * Makes about 6 pints. I bet this would be awesome on hotdogs or sausages. Vidalia Onion Chili Relish 2    gal    Tomatoes 4    tbl    Salt 8    x    Jumbo Vidalia onions 4    x    Hot peppers 2    tsp    Allspice 2    tsp    Celery seed 1    dsh    Ginger 1    qt    Vinegar 6    cup    Sugar 8    x    Bell peppers 2    tsp    Cloves 2    tsp    Cinnamon 2    tsp    Mustard seed     * Tie all spices in bag. Scald and peel tomatoes. Chop onions and peppers.     * Add all ingredients. Cook down. Put in jars and seal.     * Makes about 14 pints. I like the idea of using up those big zucchini and making pickles. Once I get a garden going again Im gonna have to try this one. Zucchini Dill Pickles 2    lb    Small zucchini 2    med    Onions 1/4    cup    Kosher salt           Ice water 2    cup    Cider vinegar 2    cup    Water 1    tbl    Sugar 1    tbl    Mustard seed 4    x    Dill heads -=OR=- 1/4    cup    -Dill seed 4    x    Garlic cloves (or more) sliced thin 1    bn    Dill leaves large stems removed     * Small zucchini (about 1 inch in diameter) make the best pickles, but over-grown ones can make satisfactory pickles if they are halved, seeded, then cut into half-rings. I prefer to use the dill heads before they are completely mature and dry because of their soft flavor and appearance. Trim the ends from the zucchini and slice about 3/8 inch thick. Halve the onions lengthwise, then slice them crosswise about 1/4 inch thick. Layer the vegetables in a glass, ceramic, or stainless steel bowl, sprinkling each layer with salt. Cover with ice water. Place a plate on top of the vegetables and a weight on the plate. Let stand for 2 hours. Drain the zucchini and onions and rinse well. Drain again while you prepare the pickling liquid. Mix the vinegar, water, sugar, and mustard in a large nonreactive pan. Bring the mixture to a boil, then simmer for 5 minutes.     * Remove the pan from the heat, add the dill heads or seed and the zucchini and onions, and cover. Let the mixture stand for 2 hours, tossing occasionally. Meanwhile, fill a canning kettle with enough water to cover pint jars and bring the water to a boil. Sterilize four pint jars and scald four lids and rings. Bring the zucchini mixture to a boil in its pan and stir in the garlic and dill leaves. Ladle into hot, sterilized pint jars.     * Cover with lids and rings and process in the boiling water bath according to manufacturer's directions for 10 minutes at sea level. Store the pickles for a week at room temperature before using. If any jars do not seal, store them in the refrigerator and use the contents within 2 weeks. For information on canning and the latest go to the Ball Canning site -  http://www.freshpreserving.com/pages/home/1.php

Others who have Herbal Thursday blogs are: Deb has a blog about Scented Geraniums http://greenwytch.multiply.com/journal/item/275?mark_read=greenwytch:journal:275 Heidi has one about Lavender http://starfishred.multiply.com/journal/item/412?mark_read=starfishred:journal:412 Kathy has one about Yarrow http://kathyinozarks.multiply.com/journal/item/890?mark_read=kathyinozarks:journal:890 Fresh Herb Butter for corn on the cob 1/2 Cup Unsalted Butter (1 Stick), softened 4 Teaspoons Chopped Parsley 4 Teaspoons Chopped Basil 4 Teaspoons Chopped Oregano 1/4 Teaspoon Salt 1 Teaspoon Lemon Zest Place the butter, herbs, salt, and lemon zest in a bowl and mix together. Transfer to a piece of waxed or parchment paper and roll into a log or place in a small bowl and refrigerate until firm. Slice and serve with warm, cooked corn on the cob.  Note: Here are a couple rules of thumb for making flavored butters: Be careful not to add too much of one ingredient; flavors will intensify as the butter chills. Refrigerate for up to two days or freeze for a couple weeks. Try these alternative flavors: Jalapeño butter: Substitute 2 teaspoons chopped roasted jalapeño peppers for the herbs and 1/8 teaspoon fresh-ground pepper for the lemon zest.  Minted butter: Substitute 4 tablespoons chopped mint for the herbs and 2 teaspoons lime zest for the lemon zest.Servings: 8 Pesto Potato Salad 2 1/2 Lbs  (about 2 dozen tiny new potatoes) 1 Clove Garlic 1/3 Cup Freshly Grated Parmesan Cheese 1 Cup Packed Fresh Basil Leaves 2 Tbsp Pine Nuts 1/2 Tsp Salt 2 Tbsp Water 3 Tbsp Olive Oil Cook potatoes in boiling water to cover. 15 minutes or until tender. Drain and cool 15 minutes. Leaving skins intact, cut potatoes into 1/4inch slices. In a food processor or blender, mince garlic (drop it in while the blade is turning) add parmesan cheese, basil leaves, pine nuts, salt and water, and process until smooth. With processor running, add oil in a slow, steady stream. Toss basil mixture gently with potatoes in a large bowl, and serve warm or at room temperature. Vegetable Grill with Balsamic Glaze 2/3 Cup Balsamic Vinegar 2/3 Cup Red Wine 2 Pounds Mixed Vegetables, such as tomatoes, carrots, radishes, onions, sliced or quartered 2 Tablespoons Olive Oil 1/4 Teaspoon Pepper 1/2 Teaspoon Salt 3 Ounces Prosciutto 1 Sprig Summer Savory, chopped Make the balsamic glaze: Combine the balsamic vinegar and red wine in a medium saucepan and simmer until the liquid is reduced to 1/4 cup -- about 25 minutes. Grill the vegetables: Gently toss the vegetables with the olive oil. Sprinkle with the pepper and salt. Grill until lightly golden and softened. For sturdier vegetables, such as carrots and radishes -- about 10 minutes; onions and beans -- about 5 minutes; tomatoes -- 1 1/2 minutes per side. Grill the prosciutto just until warmed. Transfer all of the grilled vegetables and prosciutto to a platter, drizzle with 2 to 3 tablespoons of the glaze, and sprinkle with the savory.Servings: 6 Coleslaw Vinegar 2 Sprigs Fresh Dill 1 Tbl. Caraway Seeds Peel of One Lemon, removed to a continuous spiral 1 Tea. Salt 3 1/4 Cups Cider Vinegar Into bottle, insert dill and lemon peel. Add vinegar, caraway seeds and salt. Seal and let stand in cool and bright, but not sunny place for a month. Check the flavor intensity. If it is to your liking, store vinegar in a cool, dark place or in the refrigerator. Stirred into mayonnaise or combined with salad dressing blended with sour cream or plain yogurt, this vinegar makes a quick dressing for shredded cabbage. Moms Old Fashioned Sour Cream Cucumbers 2 Fresh Picked Garden Cucumbers From Your Vegetable Garden. 1/2 Teaspoon Salt, plain or iodized. 1 Teaspoon Granulated White Sugar. 2 Tablespoons Cider Vinegar. 1 Cup Fresh Sour Cream 1/2 Teaspoon Celery Seed. 2 Tablespoons Freshly Picked and Chopped Dill From Your Herb Garden. 2 Tablespoons Freshly Picked and Chopped Chives From Your Herb Garden. HINT: If chives are not available or in season, you may use chopped green onion or scallions. Dissolve the salt and sugar in the vinegar, then add the sour cream and stir until smooth. You may adjust the vinegar, salt or sugar to a sweet - sour taste. Add the chives, dill and celery seed. Slice the cucumbers, unpared, paper-thin and combine with the sour cream dressing. Chill for 2 hours or more. The sour cream cucumbers improve in taste as they marinate. Servings: 4