Blogs, links and gardening plunders!! forum: Recipes and Remedies...a tincture of snake oil Cook Book
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|Edible plants http://homecooking.about.com/library/weekly/blflowers.htm
Poisonous plants http://homecooking.about.com/library/weekly/blflowersnot.htm
Home Remedies and more http://www.health-care-tips.org/home-remedies/index.htm
Here's a cool herb you all have in your spice racks. These are bay leaves:
The small one is a Turkish bay leaf. laurus nobilis The large one is an Indian bay leaf Cassia fistula tej patta
The Indian one is not really a bay leaf but that's how they are sold here. They smell like cinnamon!!! I use them for puddings, rice and Indian dishes.
Here's the info on both:
Indian: The leaves of the tree are useful in relieving irritation of the skin and in alleviating swellings and pains. Their juice or paste serves as a useful dressing for ringworm and inflammation of the hands or feet caused by exposure to cold. They also relieve dropsical swellings due to excessive accumulation of fluid in the body tissue. Its leaves can be rubbed beneficially on affected parts for relief from rheumatism and facial paralysis.
Turkish: Bay leaf has is high in lauric acid and is used to keep moths away. This also provides insecticidal properties. Useful treating high blood sugar, migraines, bacterial infections and fungal infections, rheumatism, amenorrhea, and colic. The leaf and oil are used for their astringent, carminative, diaphoretic, digestive, diuretic, emetic and stomachic properties. Its oil is used externally for bruising and sprains. Its has parthenolides compounds. Bay leaf helps the body process insulin efficiently. Bay Leaf contains eugenol,so is anti-inflammatory and anti-oxidant. Bay leaves used worldwide. Used much in bouquet garnis and in soups, sauces, stews and is great for poultry, fish, and meat. Often in pickling spice.
Root tea: To 1 pint boiling water add 1 oz. dried rootstock steep for 30
min. take in ½ cup doses 4 or 5 times a day.
Flower tea: To 1 cup boiling water add 1 tsp. dried flowers steep for 10
min. drink 1 to 3 cups a day.
Rumor has it!!
The plant is named after an American Indian named Joe Pye, who was said to have cured typhus with it. Some Native American tribes still consider Joe Pye Weed to be an aphrodisiac.
Some uses found
The entire plant is said to be used as an alternative medicine. The roots being the strongest part. Crushed leaves have an apple scent and are dried then burned to repel flies.
Infuse dried root and flowers for a diuretic tea to relieve kidney and urinary problems. Tea is used to induce sweating and break a high fever. Also useful for rheumatism, gravel (gallstones), and dropsy (fluid retention).
|Donated by Wildflowers from Avenue C Block and Companion Planting & The Garden cubit
Sep 26, 2010 4:45 PM EDT
North East Texas, Zone 7b
♥ The Big Red Mule
hurray this is all fantastic! I am the same and will spend hours trying to learn about the natural remedies....
I recently used some leaves from the Muscadine grapes to keep my cukes crisp... I read that the leaves contain tannins that will do the trick and it really did work! I made some old fashioned pickles with just salt, water, cucumbers and a couple of leaves from the grapes. My first time trying this but won't be my last.
Three scientifically proven herbal remedies for Colds & Flu:
Echinacea, Echinacea purpurea, E. angustifolia taken at the first hint of a cold or flu symptoms, supports numerous bodily systems against the side effects of stress and fatigue & directly boosting the immune system.
Goldenseal, Hydrastis canadensis is remarkably high in berberine; a yellow-colored alkaloid, that is one of the most powerful plant derived antimicrobial agents in existence. Native Americans used the rootstock practically as a panacea, using it fore everything from ringworms to cancer & heart disease.
St. Johnswort, Hypericum perforatum used as a mild expectorant for the respiratory system, this is an extremely effective medicine for the treatment of influenza, HIV, and acts as an antibacterial against staph, strep, E. coli, and others. It is also used as a nerve tonic.
Sep 24, 2010 7:17 PM EDT
Name: Jamie R
Zone 5, WI
save the rainforest & habitat
Okay...I'll try with daddy's hot toddy. The recipe has some alternatives for basis, usually apple juice or cider but any type of fruit juice can be used. We didn't have microwaves back then so he would muddle the spices then stir it all up in a small little pot on the stove. The herbs and other 'additives' all have some specific value and though I sometimes make it with less here are the important parts:
Honey (now Mekos has to skip that...I've never heard of an allergy to honey before but hey...)
Lemon or other citrus with graded rind and a little pith (yes, I said 'pith')
Nutmeg graded (dad usually graded nutmeg by hand so I do too)
Cinnamon powder and/or sticks
Clove ground or if whole, pick out before serving
Muddle this all together in a small dented saucepan, then add juice and heat to simmer (do not boil). Pour the hot mixture into a great big mug so it is about 2/3 full. Add some liquor as desired (brandy, rum, whiskey or some combination) but just enough to help with sleep. While it is hot put a dab of room temperature butter on the top and let it melt to coat the throat. The butter can be supplimented with a little dab of Vicks because the camphor will help with breathing.
Curl yourself into a big fluffy comforter and sip from the mug until you sleep. You will wake up feeling better and know you are loved.
|Grammie Peg's Donuts
Beat 2 Eggs Add
1 cup sugar
1 Cup Milk
4 Cups (about)Flour
3/4 Teas salt
1teas cinnamon or nutmeg or mix of favorite spices
Roll,cut,fry,eat!! about 2 minutes on each side...
| Stevia Simple Syrup
• 1/4 cup fresh stevia leaves
• 1 cup warm water
1. Pour one cup of warm water over gently bruised stevia leaves. Let the mixture sit for 24 hours and then refrigerate. (A teaspoon of ascorbic acid, also known as vitamin C powder, may be added as a preservative.)
Stevia Liquid Sweetener
• 1 tablespoon dried stevia leaves
• 1 quart boiling water
1. Pour boiling water over leaves and allow infusion. Freeze the mixture in ice cube trays for future use.
2. This mixture can also be refrigerated, but then it must be used within a few days.
| Lime-Mint Spritzer
• 2 to 3 large mint leaves, finely chopped
• 2 teaspoons Stevia Simple Syrup
• Lime juice from two limes
• 6 ounces lime-flavored Perrier
• Ice, crushed
1. Place mint in a glass measuring cup and press them with the back of a spoon to release the oils. Add syrup and stir. Then add lime juice and sparkling water. Pour over crushed ice and serve.
2. Garnish with lime slices and mint leaves.
| Scented Basil Jellies
Makes four 8-ounce jars
• 1½ cups packed fresh anise, cinnamon, opal or lemon basil
• 2 cups water
• 2 tablespoons rice vinegar
• Pinch of salt
• 3½ cups sugar
• 3 ounces liquid pectin
1. Wash and dry the basil in paper towels, then coarsely chop it. Put the basil in a large saucepan and crush the leaves, using the bottom of a glass. Add the water, bring slowly to a boil and boil for 10 seconds. Remove the saucepan from the heat; cover and let sit for 15 minutes to steep.
2. Strain 1½ cups of liquid from the saucepan and pour through a fine strainer into another saucepan. Add the vinegar, salt and sugar and bring to a hard boil, stirring. When the boil can't be stirred down, add the pectin. Return the portion that can't be stirred down to a hard boil and boil for exactly 1 minute; remove saucepan from heat.
3. Skim off the foam and pour the hot jelly into four hot, sterilized (sterilized in boiling water for 10 minutes) half-pint jelly jars. Leave ½-inch (or less) headspace and seal at once with sterilized 2-piece lids. I just leave my lids in hot water not boiling until you need them. Can the jars in a boiling water bath for 5 minutes.
|Donated by (Christine and her Mom) AKA Wildflowers from Avenue C Block and Companion Planting & The Garden cubit
You need a good non-stick skillet for this dish that you can put in the oven.
1 vanilla bean,scrape the center & remove pod
1/4 c water
juice from 1/2 of a small lemon
Boil/simmer until a brown caramel color, while cooking, add:
1 stick butter, cut in pieces, swirl in one piece at a time
Peel, core, slice 5 to 7 apples
place in caramel & cook 10 minutes
1 cup flour
1 stick butter
grated rind from lemon
1/4 cup sugar
1 egg yolk
pulse all together in food processor just until mixed
add ice water, drops at a time, until you have a firm pie crust consistency...about 2T
roll out dough between two pieces of wax paper to the size of your pan. pull off wax paper and place it on top of your apple/caramel mixture.
Bake for approx 25 min in a 350 degree.... I don't have the length of time written down so this is a guestimate.. sorry LOL
Let it cool a bit and then place a nice plate over the top, and invert so that the bottom of your apple tart becomes the top... and the crust is on the bottom. wha-la!!
Serve warm with a nice spoon of mascarpone cheese or ice cream! This is a very decadent dessert!!! It kind of like just melts in your mouth... probably all that butter!! lol
Edited *the apple cook time is 10 minutes
|Donated by Stormyla From MAM
Here's a pesto recipe that I love using Parsley and Walnuts instead of basile and pinenuts.
I eat this on sliced crusty bread, but more often use it to top broiled fish and chicken breasts. When I use it that way, I layer lengthwise cut slices of Roma Tomatoes across the chicken or fish and then top the tomatoes with the pesto. To keep the chicken or fish from drying out, I've also sprinkled white wine, a bit of oil and some more lemon juice across them before adding the tomatoes.
I've also cut cherry tomatoes in half and put them on Scallops and added a dollup of the pesto. You could also use it over pasta. When I have, I've added diced warmed tomatoes to the pasta. This would also be a great topping for some steamed broccoli or cauliflower.
6 cups of very tightly packed raw flat leafed Italian Parsley leaves
2 cups of toasted chopped walnuts
1 cup of either grated Pecorino or Locatelli cheese
6 cloves of chopped peeled fresh garlic
1 & a half cups of Walnut, Grapeseed or Cold Pressed Extra Virgin Olive Oil*
2 zests of 2 fresh lemons
2 juice of 2 fresh lemons
2 TBSP of Bottled or fresh lemon juice
1/2 tsp of Kosher Salt
--- freshly ground black pepper to taste
--- a few red pepper flakes
Pound or chop the walnuts and toast them in oven @ 350 until lightly browned on all sides (about 15 to 20 mins). Let cool.
Mix all of the solid ingredients together in a medium sized mixing bowl. Add your seasonings and stir. Spoon these ingredients into your food processor. Break the ingredients into two separate batches if necessary.
Mix the lemon Juice and zest together and pour into the food processor. A small amount at a time, pour your oil into the processor and pulse until absorbed. Keep repeating this until all oil is absorbed and ingredients are thoroughly chopped.
Yield is approximately 1 pint.
Pour into plastic containers or glass jars and refrigerate, if not being used immediately. This is better made a day ahead of serving to allow the flavors to permeate throughout. This will keep in the fridge for about a month, as long as you use clean utensils when dipping into the pesto. This can be frozen in ice cube trays and then bagged and stored in the freezer.
* Note if you use Olive oil and plan to serve this as a dip or spread, it must first be brought down to room temperature as the olive oil will solidify when chilled. My preference is to use Walnut Oil, or Grapeseed Oil as I mostly cook with this pesto. The Walnut oil enhances the flavor of the walnuts in the pesto. Both Walnut Oil and Grapeseed oil have higher flash points than olive oil and are less likely to convert to transfats when cooked.
|Donated by Stormyla From MAM
Here's a sage Jelly recipe that I recently tried. This is great on Pork Roast, with Fowl and Veal Chops. I'm also planning to try it as an appetizer on top of a block of cream cheese with crackers.
Wash 2 cups of sage leaves. Also pick a couple of flowers. Rinse/wash in case the neighbourhood cat visited your garden patch recently… Put the leaves into a bowl that can take hot water.
Bring a pot of water to a boil, then pour 1.5 cups of water over it. Infuse it (like making a tea) for 30 minutes. Strain it.
Put 1/2 cup of vinegar and 3.5 cups of sugar with the sage tea into a large pot. Cook it over a high heat, stirring with a wooden spoon until you get a full rolling boil. Stir in 3 oz. of liquid pectin (you could use powder, but I find the liquid has better results with herb jelly). Keep stirring until you get another rolling boil. Keep cooking for another minute then remove from heat.
If there is foam on the top, you can skim it off. Sometimes I am lazy and I don’t skim it – depending if I plan to use it for gifts or not.
Ladle the herb jelly into hot & sterilized canning jars leaving 1/4 inch space at the top. I prefer to use the 125-250 ml size jars. While pouring, I try to strategically place a sage flower in the middle of it. Sometimes it works well, sometimes it’s a flop (if it wilts too fast) but it’s a nice touch.
Screw on the tops and place the jars in a boiling water bath for 5 minutes. Then listen as the tops pop throughout the night :)
|Donated by Stormyla From MAM
Bon Appétit | April 2001
Lemon, Garlic, Parsley
yield: Makes about 1/4 cup
This would also be delicious sprinkled over roast meat, poultry and seafood.
1/4 cup finely chopped fresh parsley
3 garlic cloves, finely chopped
print a shopping list for this recipe
Using vegetable peeler, remove peel in long strips from lemon. Mince lemon peel. Transfer to small bowl. Mix in parsley and garlic. (Can be made 6 hours ahead. Cover and refrigerate.)
|Donated by Stormyla From MAM
Here is dear friend Ladygardener's best ever herbed pound cake recipe:
Pineapple Sage Pound Cake Recipe
The bright red flowers adds that bit of wow to this cake!
1 cup butter, at room temperature
1 cup granulated sugar
1/4 cup honey
2 tablespoons chopped pineapple sage leaves (the small, new leaves are best)
3 tablespoons coarsely chopped pineapple sage flowers, if available
1 teaspoon grated lemons, rind of
4 tablespoons well drained crushed pineapple
1 teaspoon baking powder
2 cups flour
Makes 1 loaf or 4 miniature loafs
Preheat oven to 325 degrees F.
Grease and flour four miniature loaf pans*.
Cream the butter and sugar until very light and fluffy.
Beat in the honey.
Add the eggs one at a time, making sure to beat for one minute after each addition.
Beat in the sage leaves, flowers, lemon peel, and crushed pineapple.
Stir the dry ingredients together and add to the butter mixture.
Fold these together gently, until just blended.
Pour into loaf pans.
Bake for approximately 45 minutes ( time for 1 loaf), or until golden brown (wooden pick inserted into center will come out clean).
|Donated by Stormyla From MAM
If you've got the cream cheese, get yourself some dark ginger snaps spread them with cheese and top with Critter's great masala influenced green tomatoe chutney:
Critter's Green Tomato Chutney
green tomatoes, chopped -- 4 pounds
half-ripe tomatoes, chopped -- 4 pounds
apples, peeled & chopped -- 1 1/2 pounds
onions -- 1 1/2 pounds (about 3 cups, chopped)
sweet peppers -- 1 1/2 pounds (about 3 cups, chopped)
hot peppers (mixed) -- 1 cup, minced
cider vinegar -- 6 cups
brown sugar -- 6 pounds
raisins, dark -- 1 pound
raisins, golden -- 1 pound
minced candied ginger -- 6 oz
garlic, minced -- 2 Tbsp
ginger, grated -- 2 Tbsp
most of a can of crushed pineapple (about a cup), plus juice
crushed & ground hot peppers -- generous 1 Tbsp total
garam masala (Indian spice mixture) -- 1 Tbsp
galangal -- 1 Tbsp
ground ginger -- 1 Tbsp
lemon zest -- 1 tsp
orange zest -- 1 Tbsp
Critter said that she simmered this all together in 2 large pots until it was small enough to combine into one pot. The instructions were to cook the mixture until it was thick and glossy. This recipe made 7 quarts.
|Donated by Jamie and Inky http://cubits.org/users/profile/JaeRae/
I want to share a thing that dad made often' in narrative:
he would toast walnuts then crush them with a pestal (no food processors in those days), then he would chop green olives and crush them into the nuts a bit, then add a little homade mayo and quite a bit of cream cheese, whip it all up (by hand with a thing like a potato masher/whisk kind of tool that he used alot for making sauces too). It made a wonderful spread on crusty bread or crackers topped with thin olive slices and pimento (and was pretty as well).
|Making Herbal Teas ~ Notes for a standard infusion:
The standard way to make an infusion is to pour a cup of boiling water over the herb(s) to be infused, let it stand for 5 minutes, strain it, and drink it.
Fresh plants - When the recipe refers to fresh plants to be used, a 1/4 cup fresh herb is used, following the method above.
Dried herbs - When the recipe refers to using dried herbs, use 2 teaspoons of the herb when making a tea.
Bark or seeds - Should the recipe call for bark or seeds to be used, use 2 teaspoons of seeds or 1 tablespoon of bark.
Sweetening your tea infusion - sweeten your herbal drink with honey, nectar and a dash of fresh lemon juice to enhance the taste.
Only use the herbal material if you are 100% sure that it's really the herb in question.
As a general rule, do not continuously drink the same infusion for more than 10 continuous days.
***Use for ten day-then skip 5 days.
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