Sleep Improvement with Tea

Sleep Improvement with Tea

Is getting a good night’s sleep something you haven’t experienced very often lately? If so, don’t freak out. This problem is widespread. People all over the world have trouble sleeping. You should realize that help is available in many forms. No one has to live in a state of perpetual sleep deprivation. There are lots of things you can do to help yourself relax and fall asleep (and stay that way) each night. So let’s begin our discussion of these helpful tactics.

Get regular exercise during the day (not right before bed!) In addition to being necessary to keep your body healthy, getting regular exercise each day helps you sleep better at night. Since your muscles are tired from your workout, they’ll be more relaxed when you go to bed at night. It is important, however, not to try to do a full workout too close to your bedtime. Exercise pumps you up, gives you energy and enthusiasm and all of those things contradict your needing to relax and decompress to fall asleep. You can ask your doctor or a trainer at your gym for specific guidelines on the best type of exercises to do for sleeping better and your overall health.

Rest Easy Tea Leaves

Herbal tea can be very relaxing. You may be familiar with chamomile tea, which is great for helping you to relax and sleep. Valerian is an herb that’s often used to help people sleep, and this can be made into a tea, however it has a strong flavor not everyone can enjoy.  The Backyard Patch makes two blends specially formulated for sleep enhancement.  One I call Dreamtime which includes soothing combination of lavender and chamomile. The other is called Rest Easy.  This gently minty tea can settle the mind and the body for sleep.  Teas with Tulsi, Holy Basil, can be used to quiet the mind from dreams and worries.  A warm, non-caffeinated beverage at night, especially one made from selected herbs, can be great for helping you sleep.

Don’t be tempted by over-the-counter products to help you sleep. If you feel you have to get some kind of medication to get relief from your insomnia, it’s time to see a doctor. Many of the sleep aids you see advertised on TV and sold at the pharmacy are potent enough to make you dependent on them. In other words, you could soon be in a situation where you can’t sleep at all without taking this medication. Taking such a substance regularly can alter your brain chemistry. If you want to take something to help you sleep, you’re better off sticking to natural and herbal products, though you should research these as well for things like side effects.

There are a lot of things that you can do to help yourself get a better night’s sleep. If your insomnia is severe or there’s a medical reason for it, you have to consult with a physician. The strategies and remedies we’ve covered here can be effective most of the time, though. So make sure you include these suggestions in your efforts to sleep more soundly. In your efforts to overcome insomnia, it may be necessary to test out various remedies and practices, but eventually you’ll be able to figure out what it takes to get the sleep your body and mind requires.

Upcoming Programs and Advent Holiday Recipes

Holiday Decorations with herbs seems to be very popular this fall.  I am doing two programs this year on that subject.  One on Satuday December 3, from 10 to 12 noon, entitled Herbal Holiday Gifts at the Morton Arboretum in Lisle, IL and the other for Decorating with Herbs for the Holidays, at the
Palos Park Library.

This fall I am updating those programs, not just because they are scheduled, but also because I am putting together a Advent Calendar of herbal recipes, gifts and ideas that will begin being posted on Sunday November 27.  As a result I have a long list of recipes to try and share so I placed a number of them in these upcoming programs.  The rest will be in the Advent Calendar.  To whet your appetite for the calender, here is a recipe of the style I will be sharing during November and December.

Basket of Light and Pine 

Materials

• 1 willow twig basket 
• Pine cones (You can use the scented cones recipe for these.)

·  6 fresh cedar branches or fresh pine sprays

• LED light strings (the ones that don’t get hot)
• a few poinsettia stems
• 1 1/2 yards of wire edges ribbon

Directions:

1.     Fill half the basket with pine cones.

2.     Place your string of LED lights in the basket.  Be sure to put the plugged end over the back of the basket so that you don't loose track of it later.

3.     Add more pine cones (pulling sections of your lights upward so that you don't cover them all with cones.)

4.     Add pine sprays to the basket.  Using them to camouflage the wires of the lights. 

5.     Tie on a ribbon bow. 

Lavender Shortbread Cookies

If you choose to use the sugar beads, you can edge these cookies to add fun holiday glitter.  But plain they are a wonderful thin tasty sweet. These cookies have great shelf-life.  You can make them ahead for holiday events or give them as gifts, because in an air-tight container at room temp. they will stay fresh for 1 to 2 weeks.  And Lavender is believed to be the herb used by Mary to gently scent Jesus drying clothes.

Ingredients:

• 1⁄2 cup blanched whole almonds
• 3 tablespoons dried lavender flowers
•  2 cups bleached all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄2 pound (2 sticks) unsalted butter, softened
• 1⁄4 cup granulated sugar
• 1⁄4 cup confectioners’ sugar
• 1 teaspoon pure vanilla extract
• About 2 to 3 tablespoons granulated sugar, for sprinkling on cookie tops

• About 1⁄4 cup Royal Icing, optional
• 1⁄4 to 1⁄2 cup small (2mm) silver dragées (sugar beads), optional

In a food processor fitted with a metal blade, grind almonds with lavender and 2 tablespoons of flour until nuts are finely textured, but not pasty. Sift together remaining flour and salt and combine with ground nut mixture. Set aside. Place softened butter and sugars in a large bowl of an electric mixer. Cream mixture until light and fluffy. Turn mixer to low speed, and gradually add flour-nut mixture, blending until just combined. Stir in vanilla extract. Flatten dough into a disk and wrap tightly in plastic wrap. Chill at least 3 hours, or until very firm.

Place a rack in center of oven and preheat oven to 300 degrees. Line two 15-by-10-inch cookie sheets with parchment paper and set aside. Roll dough on a lightly floured surface to 1⁄4-inch thickness. Cut with 2-inch round or oval cookie cutter. Carefully transfer cookies to prepared cookie sheets, spacing cookies about 1 inch apart. Sprinkle cookie tops evenly with remaining sugar and bake about 30 minutes, or until the shortbread is firm to the touch and lightly browned on the bottom. Immediately transfer to cooling racks and cool completely before storing.

To add a sparkly border, pour silver dragées into a shallow bowl. Paint Royal Icing on cookie edges using a small craft brush and immediately roll edges in sugar beads to evenly coat. Set cookies on a parchment-lined cookie sheet to dry icing before stacking or moving cookies for storage.

Until the Advent calender is unveiled, check out the Christmas Decorating ideas I shared last year:

Holiday Decorating #1  (herb dough)

Holiday Decorating #2  (gift tags and door decorations)

Holiday Decorating #3  (cranberries)

Holiday Decorating #4  (Scented pine cones & rosemary walnuts)

Holiday Decorating #5  (yule logs)

Recipe for Potato Curls

I love potatoes.  I think I have said that before.  I try not to eat too many of them as they can cause other health issues for me, but I love them, so when I eat them I want to enjoy them. One of my favorite appetizers is potato skins.  But with bacon, cheese and sour cream they are a calorie nightmare.  So what I have instead is a recipe where you get the great flavor and texture of the skins but not the calories.

Fried Potato skin curls with Herbs

These crisp shards of potato skin are cooked in oil infused with the season’s freshest herbs. The longer you leave the oil to infuse, the more intense the flavors. You’ll need only the potato skins for this recipe; save the flesh for other recipes, like potato salad, or mashed potatoes. Yields about 7 cups.

Ingredients:

3 cups canola oil
1-3/4 cups coarsely chopped mixed fresh herbs, such as rosemary, parsley, cilantro, oregano, marjoram, and summer savory
5 lb. medium Yukon Gold potatoes, washed and dried well
Kosher salt and freshly ground black pepper

Preparation:
In a 4-quart saucepan, combine the oil and 3/4 cup of the herbs. Warm over low heat until the herbs begin to sizzle, 3 to 5 minutes. Fry for 2 to 3 minutes more, then remove the pan from the heat and let the oil cool completely.

Heat the oven to 200°F.

Using a paring knife, peel the potato skins about 1/4 inch thick and 3 inches long. (If working ahead, submerge the skins in water for up to 2 hours.)

Strain the herb oil through a fine sieve and discard the herbs. Return the oil to the pan, put a deep fat/candy thermometer in the oil, and set the pan over medium heat until it reaches 365°F. If the potato skins were soaked in water, drain and blot them dry. Working in batches to avoid overcrowding the pan, fry the peels until golden and puffed, 5 to 7 minutes. With a slotted spoon, transfer the peels to a wire rack set on a large rimmed baking sheet; keep the curls warm in the oven. Repeat with the rest of the curls.

Carefully add the remaining 1 cup of herbs to the oil (the oil will splatter). Fry until crisp, 20 to 30 seconds. Drain the herbs, using either a wire mesh skimmer or a fine sieve set over a heatproof bowl and then transfer to the rack with the curls. (Discard the oil once cool.) Toss the herbs and potato curls and season with salt and pepper to taste. Serve immediately.

It is a fun recipe and frying herbs is an entirely different texture and flavor.

If you like potatoes, take a look at our SPUD CELEBRATION where we have our 5 best blends for cooking with potatoes .  In addition to the mixes and recipes you will receive a description of different potato types and what they are good for.

Lectures and programs

I just had to share what a marvelous time I had today doing a program for the Hinsdale (IL) Garden Study Group today.  They had about 40 members there and I did my program "INFUSIONS" which is about making vinegars, oils, water, sugar and salts infused with herbs.  I passed items around and demonstrated some techniques and shared the way to make each of the infused items.  The women were wonderfully attentive, even though I ran long and had extraordinary questions.  Overall it was a great experience and one I thoroughly enjoyed.

Tomorrow I will be presenting and selling my wares at the Oakbrook, IL chapter of the Salvation Army women's group.  I am looking forward to this group and its educational theme.  I will be doing my program "Beginning Herbs"  where I speak about how to grow and use herbs.

The Salvation Army is one of Chas and my favorite charities and this year I know donations were down, so I am virtually donating my program tomorrow so they don't have to dig into their coffers to pay my fee.  In exchange they are letting me set out a few things to sell which should cover my gas expenses, if the cost of gas does not go up again!!

If you have a local Illinois, southern Wisconsin or western Indiana organization and would like me to come share about herbs, you can see a list of all my available programs, by visiting www.backyardpatch.com

Have a great day!

March TO DO - Seed & Herb Planting tips

In the car this morning on the way to work, my husband and I were discussing gardens.  I am contemplating a new garden patch and he is trying to talk me out of it.  That and the weather report from WGN saying that we will be in the 50s soon put me in a gardening state of mind.  It is almost too early to do much outside, but I did come up with a list of things that can be done in March if you, like me, are in zone 5.

One of the great things to do in March is starting a few plants from seed.

I grew these Chives from seed and am so excited that after bringing them in last winter they are now getting ready to flower.  I should have a batch of chive blossom vinegar before I can even move the planter back outside!

Here is a list of good herbs to start from seed:

            Basil

            Borage

            Chervil

            Chives

            Dill

            Lavender

            Marjoram

            Some mints

            Sage

            Summer Savory

            Thyme

Starting seed in March means that the plants will be about 2 to 3 inches tall by the frost free day in May meaning they will be ready for transplanting directly into the garden.  I am also saying that if you procrastinate like I do there is still time to get a jump on the season with seed.       

Start calendula seeds inside now in individual peat pots for June blooms in the garden which if kept cut will continue to flower for the remainder of summer.  Calendula, known as Pot Marigold, is the preferred marigold for culinary and bath purposes.

When staring seed indoors, some herbs should not have light while germinating.  Calendula, statice, verbena, parsley should be shielded with newspaper until sprouts appear

Plant sugar snap peas close to your fences now for June picking.  In May your luffa transplants can be planted between the pea plants to climb the fence when the latter are finished.

Here are a few other March Tasks to do as well:

As soon as soil is workable (not frosty or muddy) prepare it for your new herb plants by tilling in compost, lime, peat and sand.  Herbs want a neutral pH (on the sweet side) and light friable soil for good drainage.  Friable means easily crumbled.  This is sometimes also referred to as loamy soil which means it is a mix of different sized particles so water drains easily.

I wrote a blog series on soil preparation a while ago.  Here are the links if you want more details:

http://www.backyardpatch.mysite.com/blog/520365/Soil_Structure

http://www.backyardpatch.mysite.com/blog/520369/Soil_Structure_Part_2

Savor your first outside exclusions if you’ve been winter bound.  Take vigorous daily walks amongst your gardens, inhaling deeply.

Prune roses and cover tops of cut stems with Elmer’s glue or special paint from a nursery to keep out borers.  Gradually remove winter mulch, hills, or covers protecting the bushes.  If you hilled up organic material around the roses, gently smooth it out at the base of the plants creating a circular border that will catch rainfall.

If you like me are itching to garden, I hope these ideas keep you active in the garden this March!

Herbs to Enhance a Diet

Dieting resolution getting you down already?  Could it be that you are thinking in order to be low-cal it has to be bland and boring?  Here are a few tips to liven up the diet plan using herbs!

1. Variety is the spice of life, and it’s good for you, too. Variety means good nutrition. Instead of the same old apple, orange and pear, try a mango, a kiwi fruit or a persimmon (fruits that are unfamiliar to your taste buds, but commonly found in grocery stores nationwide). Different foods contain different nutrition, so it’s best to eat a variety.

2. Try a food that you’ve never tried before. If you see chicken on your meal plan, try Cornish hen instead. Instead of tuna fish, make a sandwich with canned salmon. Use low-fat mayonnaise or even nonfat yogurt instead of full-fat mayo. Try some mustard mixed with the mayo… it will make your “regular” sandwich more interesting.  Or even better, try an herbal mustard, like this one:

Herbed Mustard

2 C. prepared hearty mustard

1 tsp. dried oregano, crumbled

1 tsp. dried basil, crumbled

1 Tbs. dried tarragon, crumbled

1/4 C. herb or white wine vinegar

Directions

Pour mustard into large mixing bowl. Add the herbs and mix. Gradually stir in vinegar. Place in a covered jar and refrigerate for a couple days for flavors to blend.

Yield: 2 cups  Great on sandwiches, as a baste on fish or chicken or even as a pretzel dip.

3. Try a smoothie. A sweet smoothie is a great way to get a serving of fruit and nonfat dairy into your day — and it’s delicious! Whip up a cup of nonfat milk and one-half cup of nonfat yogurt in a blender with some crushed ice and one-half banana, or a cup of berries. You can add a little sugar or honey (approximately 20 calories per teaspoon) if you choose.

Herbed Smoothie

1/2 cup frozen fruit of your choice

1/2 cup fresh fruit of choice

3/4 cup milk, soy milk, almond milk, rice milk, etc.

1/2 cup herbal tea or green tea

1 scoop protein powder of choice

1 tsp. honey

Mint leaves or fresh orange slices (optional)

Directions:

1. I use frozen fruit in place of ice cubes in my smoothies because it builds a richer flavor. You can choose any fruit, herbs and protein powder that you like. My favorite smoothie combination includes frozen strawberries, fresh banana, soy milk, vanilla whey protein and green tea.
2. Add all of the ingredients in order to the blender. Doing this will help prevent clumping when it's time to blend.
3. Pulse for several minutes until the smoothie is well blended. If it's too thick, add a touch more milk or milk substitute and blend until smooth.
4. Pour into a glass and garnish with mint leaves or fresh orange slices if you like. Or pour into a large, reusable coffee cup.

4. Eat more often. If you’re not succeeding on your weight-loss plan this week, try breaking your meals out into mini-meals, and eat every two to three hours to maintain your energy and to avoid hunger.

5. Eat breakfast. And lunch! And dinner! Skipping meals will backfire, and your metabolism will suffer for it. Your meals don’t have to be large! A serving high-fiber cereal and nonfat or low-fat milk and a piece of whole fruit will provide protein, carbohydrates and a little fat. This will give you energy to replenish your body from the previous night’s “fast.” Eat breakfast for dinner and lunch for breakfast. If you’re bored with your routine, challenge yourself to a new experience. There’s no rule that you have to eat the same way every day. Have your breakfast meal in the evening, and enjoy your dinner meal at lunch. You won’t be bored!

Or have a fist full of home-made granola.  Here is a recipe a friend shared with me.

Homemade Granola

 3 cups rolled oats

 1 cup wheat germ

 1/2 cup chopped walnuts

 1/2 cup raisins

 1/2 cup dried cranberries

 1/4 cup sesame seeds

 1/4 cup maple syrup

  2 tablespoons molasses

 1 teaspoon cinnamon

Directions:

Preheat oven to 300°F. Combine all ingredients in a large bowl and mix thoroughly.

Transfer to a 9- x 13-inch baking dish. Bake, turning often with a spatula, until mixture is golden brown, about 25 minutes.

Tastes great with fresh fruit as a topping.

6. Are you bored with water? Try some brewed herbal teas, without caffeine, on ice. Keep a 20-ounce water bottle with you in your car, at your desk or in your shoulder bag. Sometimes you may think you’re hungry, but you may actually be thirsty! Try drinking a cup of water, then re-evaluate!

Here is a recipe for an herbal tea I enjoy in the afternoon.  It can be served warm or iced and I love to sip it while at work.

Lemon Verbena & Lavender Tea

1 cup lemon verbena leaves

3 Tbls lavender flowers

Directions:

Mix the herbs thoroughly, and store in an air tight container. For a cup of tea, use 1 tsp in a cup of boiling water. Steep for 5 minutes and strain out the leaves. Enjoy with a bit of honey.

7. Try soy. If you haven’t tried tofu, you haven’t tried one of the most nutritious and delicious foods around. Tofu is a versatile food that takes on the flavors you cook it with. Instead of chicken, try a stir-fry of extra firm tofu, garlic, sesame oil and vegetables.  Soy is a great item to blend with herbs as it can enhance the flavor.

Scrambled Tofu (easy and so tasty you don’t know its tofu!)

1 carton soft tofu

1 tablespoon olive oil

2 teaspoons butter

¼ teaspoon turmeric or curry powder

Salt and freshly ground black pepper

2 tablespoons chopped parsley

2 tablespoons chopped tarragon, basil, or marjoram

2 tablespoons snipped chives or finely sliced scallions

½ cup grated Cheddar, Muenster, goat, or feta cheese

Paprika

Directions

1. Drain the tofu, wrap it in a towel, and press while you gather the rest of the ingredients.

2. Heat the oil and butter in a medium skillet. When hot, crumble the tofu into the pan in pieces about the size of scrambled-egg curds. Sprinkle with the turmeric, season with ½ teaspoon salt, and cook over medium-high heat, stirring frequently, until dry and firm (but not hard), for 3 to 5 minutes.

3. Add the herbs and cheese, taste and season with salt and pepper. Serve with a dash of paprika over the top for color.

If your resolution was to eat better or less or even to diet, always incorporate herbs because if you enhance the flavor you enjoy the calories you eat more and are satisfied sooner which will cut down on cravings!  To see the full line of herb seasonings and herb teas check out our website http://www.backyardpatch.com/.   You’ll find more recipes there too!

Winter Games - Indoor Herbal Bean Bags

Okay it has been cold and wintry and dark for two months.  Winter came early this year in the Midwest so by now I am dying for activities.  I am planning my garden, ordering my plants, but that is all passive, I need something to DO!  And if you have kids around the house, they probably do too!

So here is a great idea.  Make some herbal bean bags.  You can place an herbal mixture with the beans and the scent they give off as you throw them around can lift your spirits as well as give you something active to do, both the making and the using.

Steps to make Herbal Bean Bags:

1. Cut a piece of cotton fabric into 7-inch by 7-inch square.  Then fold in half, wrong-side out.  Stitch along three of the edges using very small stitches.
2. Turn the bag inside out and fill half-full with beans (such as kidney or lentils.)  Add 2 tablespoons of dried (not powdered) herbs.
3. Finally, turn under the edges of the open end and sew the bag closed using very small stitches.

Games to play:

1.                  Draw a circle on a piece of paper and stand with your back to it.  Toss the bean bag over your shoulder to see if you can get it into the circle.  Fun to play with three bean bags to see if you can get all three in or in competition to see who can get the most in.

2.                  Set up paper towel or toilet paper rolls and play 9 pins by tumbling the bean bag into them.

3.                  Bowls are a bit tougher a target.  Cereal bowls or paper bowl that you must land in perhaps several in a row like Bozo buckets could all be fun and improve eye-hand coordination too!

4.                  Now I am not recommending breaking the house, but you can also suspend a ring (like a hula hoop) from the ceiling and toss beanbags through it.

Have fun!
Marcy Lautanen-Raleigh

Herb of the Week - Violets

   

Wonderful wild garden and prairie flowers, Violets also make great borders and companions for upright flowering plants, like hybrid roses and herbs.  They are easy to grow from seed and since this is garden planning time, I thought you might want to know more about this special little edible flower.

So this week's Herb of the Week is Sweet Violets.

The Ancient Greeks considered the Violet a symbol of fertility and love, they used it in love potions. Pliny recommended that a garland of them be worn about the head to ward off headaches and dizzy spells.  The scent of violets is fleeting, so making a syrup or freezing a tea made from fresh leaves and flowers is a great way to preserve its wonderful scent.

To Grow

Violets are perennials that spread via runner.  They are originally from Europe, but are now naturalized throughout North America, and can be found growing in most any soil or situation. Violets are easily cultivated through root cuttings or seeds. There exist over 900 species, however all have practically the same medicinal and edible herb values.

The heart shaped leaves, often with scalloped or slightly serrated edges, are dark green, smooth or sometimes downy underneath, and grow in a rosette at the base of the plant.  Roots are creeping and send out runners. Depending on soil and the amount of light the plant receives the flowers may be from deep purple or blue to pinkish or even yellow white. All have 5 petals, which may have a yellow (fur) or beard on the inside of two of the petals, blooming from March to June.

To Use

Gather flowers in full bloom, leaves anytime, and rootstock in fall. Dry root for later use.  Medicinal and edible, the flowers and leaves of viola are made into a syrup used in alternative medicine mainly for respiratory ailments associated with congestion, coughing, and sore throat. Large doses of the root contain an alkaloid called violine which is emetic (causing vomiting).  In some cultures this was used as a cure, although I don’t recommend it. 

A decoction made from the root can be used as a laxative. Tea made from the entire plant is used to treat digestive disorders and since it is rich in vitamin A and C great for cold season.  New research has detected the presence of a glycoside of salicylic acid (natural aspirin) which substantiates its use for centuries as a medicinal remedy for headache, body pains and as a sedative.  Other constituents in the plant such as Eugenol, Ferulic-acid, Kaempferol, Quercetin, Scopoletin, also show promise in the treatment of many kinds of cancer, arthritis, AIDS, gum disease and more, although these studies are still recent. Used externally the fresh crushed leaves reduce swelling and soothe irritations. Violet leaf oil is good for tinnitus (ringing in the ears.)

As a bath additive the fresh crushed flowers are soothing to the skin and the aroma is very relaxing.

Flowers are also edible and used in salads, made into jelly, frozen in ice cubes and candied for decoration.

Recipes

Simple Violet Syrup (for treating coughs, colds and headaches)

2 cups boiling water

1 cup packed fresh flowers and leaves

2 lb. sugar

Pour boiling water over fresh crushed flowers and leaves cover and let stand for 12 hours. Strain and squeeze through cloth, add sugar and boil for 1 hour or until syrupy. Store in glass jars. Give 1 to 3 tsp. 2 or 3 times a day (only 1 tsp. for children.)

One of my herbal pals at Prairieland Herb Farm in Iowa  has a blog detailing how to make violet syrup.

Violet Tea

1 cup water

1/4 cup fresh or dried violet leaves or flowers

Steep dried or fresh violets in 1 cup of water for 10 min. stain, use honey to sweeten to taste. Take in 1/2 cup doses twice a day for medicinal use or enjoy one cup slowly as a morning tea.

Violet Jelly

Violet flowers make a killer jelly.  I like this recipe although when I first started making this I used the Sure-Jel recipe for grape jelly and substituted about 1 1/2 to 2 cups of fresh violet flowers for the grapes.

2 heaping cups of fresh violet petals
2 cups boiling water
1/4 cup well-strained, clear lemon juice
4 cups sugar
3 oz liquid pectin (Certo) (you can also use powdered Sure-Jel dissolved in water)

Wash petals well, drain and place in heat-proof glass or nonreactive bowl. Pour boiling water over petals and let steep from 30 minutes to 24 hours. It usually takes about two hours for violets. Strain through a fine sieve, reserving the clear, purplish liquid or infusion. If not using immediately, refrigerate up to 24 hours.

Place jars and lids on rack in pan or stockpot deep enough to cover them with about two inches of water, bring to a boil, then reduce heat to a simmer, keeping the jars hot until ready to fill.

To make the jelly, stir lemon juice and sugar into reserved infusion in a two-quart nonreactive or stainless steel pan. Bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and continue to boil two minutes, skimming any foam that may rise to the surface.

Ladle quickly into jars to within about 1/8 inch from the top; clean each rim and threads of the jar as it's filled, and place flat lid and ring on each before filling the next. Screw band on tightly and invert jar on tea towel for about 5 to 10 minutes. Jars should seal and lids should pop shut within 10 minutes as they cool. If they do not seal, you can place them in a hot water bath for 10 minutes or place in the refrigerator.

Sealed jars will last up to one year in a cool, dark place. Put any unsealed jelly in the refrigerator. They should keep about three weeks. Makes four or five half-pint jars.

We will soon be sharing garden planning tips so if you are thinking about including herbs in your flower or vegetable garden or creating a personal herb garden, please stop back for more info.

Marcy

Herb of the Week and Year -- Horseradish, part 2

The International Herb Association and the National Herb Society announced that Horseradish will be the 2011 Herb of the Year.  There is much unknown about Horseradish (which many people shy away from because if its strong flavor,) so I decided to dedicate two weeks to discussing its use, growth and helpful properties.

This is week two of  Herb of the Week -- Horseradish!

History, part 2

Last week I gave a brief history of the plant, this time I will share a few more historical tidbits.Click here to read last week's post.

Horseradish has been cultivated since antiquity. According to Greek mythology, the Delphic Oracle told Apollo that the horseradish was worth its weight in gold. Horseradish was 0known in Egypt in 1500 BC. Dioscordes listed horseradish under Thlaspi or Persicon; Cato discusses the plant in his treatises on agriculture, and a mural in Pompeii showing the plant has survived until today. Horseradish is probably the plant mentioned by Pliny the Elder in his Natural History under the name of Amoracia, and recommended by him for its medicinal qualities, and possibly the Wild Radish, or raphanos agrios of the Greek. The early Renaissance herbalist John Gerard showed it under Raphanus.

Both root and leaves were used as a medicine during the Middle Ages and the root was used as a condiment on meats in Germany, Scandinavia, and Britain. It was taken to North America during Colonial times.

William Turner mentions horseradish as Red Cole in his "Herbal" (1551–1568), but not as a condiment. In "The Herball, or Generall Historie of Plantes" (1597), John Gerard describes it under the name of raphanus rusticanus, stating that it occurs wild in several parts of England. After referring to its medicinal uses, he says: "the Horse Radish stamped with a little vinegar put thereto, is commonly used among the Germans for sauce to eat fish with and such like meates as we do mustarde."

Where the English name horseradish comes from is not certain. It may derive by misinterpretation of the German Meerrettich as mare radish. Some think it is because of the coarseness of the root. In Europe the common version is that it refers to the old method of processing the root called "hoofing". Horses were used to stamp the root tender before grating it.

Culinary Uses, part 2

Prepared horseradish is the grated root mixed with vinegar.  Horseradish sauce is made by blending the prepared horseradish with cream or mayonnaise. In the USA, prepared horseradish is a common ingredient in Bloody Mary cocktails and in cocktail sauce for seafood.  It is also used as a sauce or spread on meat, chicken, and fish, and in sandwiches.  Last week (to see the other post click here) I explained how to prepare Horseradish, this week I thought I would mention some special places Horseradish is used with food.

In Middle and Eastern Europe horseradish is called khreyn (in various spellings) in many Slavic languages, in German in Austria and parts of Germany, and in Yiddish. There are two varieties of khreyn. "Red" khreyn is mixed with red beet (beetroot) and "white" khreyn contains no beet. It is popular in Ukraine (under the name of хрін, khrin), in Poland (under the name of chrzan).

Having this on the Easter table is a part of Christian Easter and Jewish Passover tradition in Eastern and Central Europe.  In Ashkanazi European Jewish cooking beet horseradish is commonly served with Gefilte fish. Red beet with horseradish is also used as a salad served with lamb dishes at Easter in Romanian regions.

Horseradish (often grated and mixed with cream, hard-boiled eggs, or apples) is also a traditional Easter dish in Slovenia and in the adjacent Italian regions.

Even in Japan, horseradish dyed green is often substituted for the more expensive wasabi traditionally served with sushi. The Japanese botanical name for horseradish is seiyōwasabi or "Western wasabi".

Medicinal uses

Horseradish contains potassium, calcium, magnesium, and phosphorus, along with volatile oils, such as mustard oil (which has antibacterial properties.) Fresh, the plant contains average 79.31 mg of vitamin C per 100 g of raw horseradish.

Known to have diuretic properties, the roots have been used to treat various minor health problems, including urinary tract infections, bronchitis, sinus congestion, ingrown toenails and coughs. Compounds found in horseradish have been found to kill some bacterial strains.  It is currently being used in microbiology as a way of preserving study slides.

If you don't have access to a garden plant, you can often find the roots at markets such as Whole Foods. Homemade prepared horseradish is about twice as strong as store-bought versions, and lasts about 4 to 6 weeks in the refrigerator.

Recipes to Try

 (I went a bit overboard but worth scrolling all the way to the bottom for the sauces)

Bloody Mary on Horseback
1 oz. Vodka
Lemon pepper
1/2 tsp. grated or prepared Horseradish
1 tsp. A-1 sauce
Lime wedge
Celery seed
Ice
Tomato juice
Garnish

Directions:
Place ice in a shaker, sprinkle lemon pepper, celery seed, horseradish (use more if more heat is desired), A-1 sauce and vodka over the ice. Fill with chilled tomato juice, shake vigorously to blend and pour into a chilled mug. Add a squeeze of fresh lime juice and garnish with celery stick, chilled cooked shrimp, pickled mushroom or whatever you desire.

Horseradish Potato Salad

Serves: 6

Fennel, horseradish, and mustard lend interesting flavors to red potato salad tossed in a creamy vinaigrette. Plan on 1 hour refrigeration time.

2 pounds red new potatoes, cut into eighths

1/4 cup olive oil

1/4 cup red wine vinegar

1 clove garlic, chopped

2 Tablespoons sour cream

1-1/2 teaspoons spicy brown mustard

1-1/2 teaspoons prepared horseradish or horseradish sauce

1 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon black pepper

2 pounds fresh fennel or celery, trimmed and diced (about 3 cups)

1/2 bunch green onions (about 3), trimmed and thinly sliced

Directions:

Cook potatoes in boiling lightly salted water until tender, about 20 minutes. Drain; refrigerate 1 hour.  Whisk olive oil, wine vinegar, garlic, sour cream, mustard, horseradish, sugar, salt, and pepper in a large bowl.  When potatoes are cool, add dressing along with fennel and green onions. Toss to combine.

 

Potato Cakes and Horse Radish

Serves 4 to 6

Fresh horseradish gives extra zing to potato cakes seasoned with chives and served with sour cream. These are not overly spicy because the cooking process mellows out the horseradish.

3 baking potatoes, scrubbed clean

1 medium onion, grated

2 Tablespoons all-purpose flour

2 large eggs, lightly beaten

3 Tbls. finely grated fresh horseradish (use a microplane for better consistence and less clean up)

1/2 tsp. lemon zest

1/4 cup chopped fresh chopped chives

3/4 tsp. kosher salt

1/2 tsp. freshly ground pepper

6 Tbls. vegetable or olive oil

2 Tbls. butter

Salt to taste

Sour cream for accompaniment

Directions:

Boil whole potatoes for 5 minutes. Let cool, peel, and coarsely grate. Toss grated potatoes, onions, and flour in a large bowl to mix well. Stir in eggs, horseradish, lemon zest, chives, salt, and pepper until well-combined.  Heat olive oil and butter in a large, heavy non-stick skillet over medium-high heat until hot. Spoon about 2 tablespoons of mixture into the hot oil for each cake. Fry about 4 minutes on each side until nicely browned. Drain on paper towels. (You will need to fry the potato pancakes in batches.)  Season cakes with additional salt, if desired, and serve with a dollop of sour cream.

 

Buttered Horseradish Mostly Mashed Potatoes
Serves: 4- 6

4 Lg. Yukon Gold potatoes, skins on and cut into bite sized chunks
4 Tbsp. prepared horseradish
4 Tbsp. sour cream
1/3  cup milk
5 Tbsp. butter
1 Tbsp. each of:  onion powder, garlic powder and dried onion
½ Tbsp. oregano
Fresh ground pepper to taste

Directions:
Place potatoes in water and boil until soft.  Drain.  Place in large mixing bowl.  Add all other ingredients.  Mash contents in bowl together with masher or heavy duty mixer until well combined and potatoes are mostly mashed.  For even better version: top with cheddar cheese and put until hot broiler until cheese starts to bubble.

Flat Horse Chicken

Serves: 4 to 6

4 boneless, skinless chicken breasts (or cutlets or boneless, skinless thighs)
2 Tbsp. white prepared horseradish
3 Tbsp. balsamic vinegar
3 Tbsp. orange juice
Salt and pepper to taste
2 Tbsp. unsalted butter
1 more Tbsp. of unsalted butter (very cold)
1 Tbsp. olive oil

Directions:
Pound the chicken to ¼-inch in thickness.  Season with salt and pepper.  Melt 2 Tbsp. of butter in a frying pan large enough to hold all the chicken.  Add the olive oil.  Sauté chicken on medium high heat on both sides, 3 minutes per side.  Remove from frying pan and place on a serving dish.  To the frying pan, add orange juice, balsamic vinegar and horseradish and turn the heat up till sauce bubbles.  Turn the heat down to medium and add the very cold butter.  Stir constantly till the sauce becomes velvety.  Return the chicken to the pan to heat, about 2 minutes per side. 

Great Meatloaf

2 lbs. ground chuck (or a combination of beef and pork)
2 egg whites (slightly beaten)
1 c. bread crumbs
1/4 c. chopped onion
1/4 c. milk
2 tsp. prepared horseradish or horseradish sauce
1 tsp. dry mustard
3/4 c. ketchup

Directions:
Combine all ingredients but meat in a medium bowl.  Then add bread crumb mixture to mean and mix thoroughly (using hands works best.)  Form into a loaf.  Bake in foil-line loaf pan in oven at 350 degrees for one hour. You can substitute ground turkey/chicken for ground meat or use skim milk instead of whole milk.

Ham and Horseradish Stromboli
Serves: 4-6

1 loaf frozen bread dough, thawed and risen
¼  lb. Deli ham
¼  lb. Swiss cheese
3 Tbsp. Mayonnaise
2 Tbsp. Prepared Horseradish
Salt and pepper to taste

Directions:
Punch dough down. On a lightly floured surface, roll loaf into a 20" by 8" rectangle. Place the rectangle on a greased baking sheet. Combine mayonnaise and horseradish and spread in a strip down the center of the rectangle. Layer on ham and Swiss cheese, salt and pepper to taste. Fold long sides of dough up towards filling and pinch ends to seal. Bake at 350ºF for 30 minutes or until golden brown.

Horseradish Crusted Salmon
Serves: 4

4 6-9 oz. Salmon fillets, no skin
1/2 cup freshly grated horseradish
12 Small Red bliss potatoes
8 Broccoli spears
2 Medium Sprigs of rosemary

Directions:
Bring a pot of water to a boil, lightly salt the water. Boil potatoes until tender. Remove. In a separate pot, bring water to a boil and blanch broccoli. Shock in ice water. Reserve. Mince rosemary leaves, not stems. Season salmon with salt and pepper. Top each salmon fillet with freshly grated horseradish. In a hot sauté pan, sauté both sides of salmon, starting with the horseradish side down first. Transfer to a lightly oiled baking sheet and cook in a 350º preheated oven until done, approximately 10 minutes. While salmon is resting, place potatoes on a lightly oiled baking sheet, season potatoes with butter, minced rosemary and salt and pepper. Bake for a few minutes to heat up and melt butter. Cook broccoli in boiling water until tender. On a warm plate, arrange 3 potatoes and broccoli in the center. Place the warm salmon on top with horseradish facing up.

Horseradish Sauce for Meat

Makes 1 2/3 cups

This heavenly horseradish sauce goes great with roasted fish, beef, and chicken.

1/4 cup drained prepared horseradish

1 Tablespoon white wine vinegar

1 Tablespoon heavy cream

1/2 pound (2 sticks) unsalted butter

2 egg yolks

1 Tablespoon water

1/2 teaspoon kosher salt

Directions:

Melt the butter in a small saucepan over medium heat. Keep warm.

To make the horseradish puree: Place the horseradish, vinegar, and cream in a blender. Puree until smooth, stopping from time to time to scrape down the sides with a rubber spatula. Scrape into a bowl and reserve.  

Place the egg yolks in a slightly larger non-reactive saucepan. Whisk in the water and the salt. Place over medium-low heat. Slowly pour the warm butter into the egg yolks, whisking constantly. After all the butter has been incorporated, continue whisking approximately 3 to 5 minutes over the heat, until the sauce is light and fluffy and has almost doubled in volume. Remove from heat and continue whisking until the sauce is skin temperature.

Whisk in the reserved horseradish puree. Serve immediately. Good with roasted fish, beef, and chicken.

Creamed Horseradish Sauce Dip

Makes ¾ cup

For me, creamed horseradish sauce is a must with prime rib or any rare roast beef. If you don't like your horseradish too hot, make the sauce a couple of days in advance and refrigerate. Horseradish loses its punch with age. Prepared bottled horseradish doesn't work as well due to the vinegar. This version is a copycat version of the tiger dill sauce served at Outback Steakhouse restaurants.

1/2 cup fresh grated horseradish

1/2 cup heavy cream

1/8 teaspoon salt

1 teaspoon dill weed

Directions:

Place grated horseradish, heavy cream, and salt into the bowl of a small food processor fitted with the metal blade. Pulse until thickened to the consistency of stiff whipped cream. (Do not over-beat or you will end up with butter.)  Scrape into a bowl and fold in dill weed. Refrigerate at least two hours or overnight to let flavors meld. 

If you want to make a quick spread or dip, the Backyard Patch has two herb mixes you can try!  Click here to view them.