Holiday Decorating with Pinecones

Recently Tina Sams, the editor of the Essential Herbal Magazine, was showing pictures of her chandelier decorated with pine cone ornaments.  I love pine cones as holiday decoration and have said on several occations that I want to decorate an entire tree with pine cones ornaments one year, but collecting only one or two a year, it will be sometime before I can fill an entire tree.

That got me to thinking.  I have made scented pine cones in the past and those are great ornaments.  How about making more brightly decorated pine cones?  Around my apartment complex are several different conifers giving a nice variety of cones.  I suspect you could try this too!

Collect cones from your yard.  It will get you outside for a walk and you can enjoy the season.  When you bring in the cones you must clean them.  Run them under cold running water and lay them out on a baking sheet covered with wax or parchment paper.  Place the tray in the oven at 250 degrees for 20 minutes.  This will open up the cones, remove excess sap, and kill any bugs or bacteria hiding inside.

Let them cool.  You will see re-crystalization of some of the sap which gives the cones a natural beauty, then get creative.

You can scent the cones with a mixture of ground spices (see this previous post) or you can decorate them for use in displays.  Here are a few suggestions for decorating pine cones.

1. Paint the tips of the pine cone wings. (Yes, that is what they are called!) With white poster paint paint just the tips of the wings to look like snow, then sprinkle with clear or white glitter or even granulated sugar for sparkle.
2. Spray the cones with clear acrylic or paint them with clear glue and tumble in a zip lock bag filled with colored glitter.  You can use one color at a time, like red, green, silver or gold on blend the glitter together for a combination effect.
3. Dot the cones with craft glue and press on colored sequins.
4. Wedge fun spices and herb twigs in between the wings, like juniper berries, allspice berries, star anise, broken cinnamon sticks, and cloves.  This is a rustic natural look that will also give off a scent.
5. Dip the cones in wax and use to decorate the mantle, then use them as fire starters for a Christmas night blaze.
6. For a crystal effect, paint on some clear glue then roll the cones in faceted or smooth glass seed beads.

Supporting Artists Guest blog post

I am so excited today is my first post as a guest blogger!

I have been asked to contribute a regular column on the Supporting Artist Blog.  This month I shared some great holiday recipes you can make with herbs for yourself or as gifts.

Hop on over to the Supporting Artist Blog and check out my post!
Here is the direct link to the blog post!
http://www.supporting-artists.com/happy-holiday-herbs

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 on Monday - Apple-glazed Turkey with Herbs

Apple-glazed Turkey with Herbs

This savory herb filling will surely enhance your turkey for the holiday table. In its part sweet apple glaze is a snap to cook and has a really delicious and original taste.

1 turkey
1/2 cup butter
2 onions, chopped
1 large carrot, diced
2 stalks celery, chopped
1/2 cup parsley, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon chopped fresh sage
1/2 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
8 cups bread crumbs
1/2 cup chicken broth
1 1/2 teaspoon salt
1/2 teaspoon black pepper

For the glaze:

1/2 cup apple jelly

1/2 teaspoon ground cinnamon
1/4-1/2 teaspoon ground red pepper
1/2 teaspoon salt

Directions:

1.    Melt butter in a large saucepan. Add onion, carrot and celery and cook for about 10 minutes over medium heat. Add breadcrumbs and mix well, then add thyme, parsley, sage, salt and pepper and mix the mass. Pour in broth and fluff gently.

2.    Heat oven to 400 F. Remove giblets and neck from cavity. Fill the large turkey cavity and the smaller neck cavity, if you have enough stuffing. In the case you want to cook the stuffing separately, put in the oven 40-50 minutes before the turkey will be ready.

3.    Roast turkey about 2-2 1/2 hours. Then cover it with foil and, reduce the heat and continue cooking 30-40 minutes more.

4.    Melt apple jelly in a pot. Combine with cinnamon, pepper and salt and mix thoroughly. Brush turkey with apple glaze and cook about 3-5 minutes without foil until it’s browned.

5.    Take the turkey out, cover with foil and let rest for half an hour before carving.

Holiday Decorating Occasional Series 5 of 5 -- Yule Logs

Yule is an old name for the Winter Solstice.  It falls between the 20th and 23rd of December and signals the true beginning of winter.  It occurs on the longest night of the year when darkness overcomes daylight.  And traditionally as the sun’s arc stays close to the horizon most of December, many of the days seem darker.  This darkness is a perfect time for people to slow down, take stock of their situation and enjoy quiet moments with family.

Celebrating the Winter Solstice is something that I and my friends have done for years.  Once or twice we ended a rather unpleasant year by placing our worries, concerns and sadness on slips of paper and burning them in a great fire.  Thus relieved, we could begin the New Year with all its promise.

A Yule celebration, especially as gardeners, reminds us the promise of life that is hidden in this wintertime of slumber.

This is the last in a set of five postings I have done on decorating and using herbs for the holidays.  In my final Holiday Decorating post I thought I would give you instructions for two different Yule Logs, one to burn and one to eat. (If you want to see the others on scented dough, decorating tips, using cranberries and scented items, and the extra on herbal cookies, click these links or search the blog under Christmas or Holiday.)

Make a Yule Log to Burn

Yule logs are a tradition for the winter solstice, to bring light to the longest night of the year.  They have become a Christmas tradition in many areas as the holidays are so close together.

You need a nice sized fireplace log

A bag or two of oak moss (hobby store)

Some thinned white glue

A variety of spices, dried sprigs of herbs, pine boughs, and cones

Some paper ribbon for a bow

Raffia or twine

Cover the log with oak moss using thinned white glue (do not use hot glue – it is flammable.) Tie pine boughs and cones to the log.  Decorate your log with spices and herb branches.  Nutmeg and cinnamon release a wonderful scent when burned.  As a final touch add a burnable paper bow.  To burn the log place it over hot coals which will allow it to catch fire slowly and burn brightly.

Alternative Yule Log to Eat

Rather than create a log to burn, you can make this one to eat!  Share it with friends during your Holiday celebrations.

8 oz. cottage or cream cheese

8 oz. grated cheddar cheese

2 tsp. chili powder

¼ tsp. each thyme and rosemary

1 tsp. each garlic powder and minced onion

½ cup chopped nuts

salt & pepper to taste

paprika

Blend together cheeses.  Add herbs and seasonings (except paprika).  Form into two rolls and sprinkle with paprika and nuts to give a bark effects.  Chill.  Slice thin and serve on crackers. 

May your Holiday Celebrations be joyous and merry!

Stop back tomorrow for the Herb of the Week, horseradish the 2011 herb of the year.

Holiday Shopping Stress Reducer

If the stress of holiday shopping gets to be too much, try a scent bag to help your brain and emotions get back into focus.

Just place the following blend of dried herbs into a muslin bag and slip into your purse or shopping bag.  When holiday shopping begins to take its toll, inhale the pouch’s scent to put aside your holiday headaches.  It also works well at family events, which can also be a bit stressing.

Purse Stress Reducer

        2 Tbls. Marjoram

        2 Tbls. Peppermint

        2 Tbls. Lavender

        2 Tbls. Orange Peel

        A few whole cloves

Stir together by hand and fill muslin bags.  This recipe makes enough for two bags.

If your stress is so high you don’t even have time to make these, check out our Purse Stress Reducer bags available in a heat sealed tea bag, packaged in an envelope:  http://www.backyardpatch.etsy.com/.

Remember First Class shipping can still get your packages there by Christmas available until 12/20 and Priority Mail until 12/23 for your last minute shopping needs.  You can always shop our herb store at http://www.backyardpatch.com/

Herb of the Week - Mistletoe

North American mistletoe (Phoradendron tomentosum) does not belong to the same genus as the European mistletoe, but the legends and lore of the European plant long ago made their way to America.  In fact, this evergreen herb that seems to miraculously grow in trees has spread its magic across many different cultures.  You cannot cook or make medicines with mistletoe but the customs that surround it are interesting to share.

So this week's HERB-OF-THE-WEEK is Mistletoe!

Mistletoe is the common name for a group of semi-parasitic plants in the order of Santales that grow attached to and within the branches of a tree or shrub. The name was originally applied to Viscum album (European Mistletoe), the only species native in much of Europe. Later the name was further extended to other related species, including  Phoradendron serotinum (the Eastern Mistletoe of eastern North America).  European mistletoe is readily recognized by its smooth-edged oval evergreen leaves born in pairs along the woody stem, and waxy white berries in dense clusters of 2 to 6. In America, the Eastern Mistletoe is similar, but has shorter, broader leaves and longer clusters of 10 or more berries.

Viscum album is a poisonous plant that causes acute gastrointestinal problems including stomach pain, although it has a history of increasing sex drive and curing forms of cancer it is not considered a plant to eat or use to treat any ills.

The Name & Symbolism

The word 'mistletoe' (Old English mistiltan) is of uncertain etymology; it may be related to German Mist, for dung and Tang for branch, since mistletoe can be spread in the feces of birds moving from tree to tree. However, Old English mistel was also used for basil.

So Washington Irving, in "Christmas Eve," relates the typical festivities surrounding the Twelve Days of Christmas, including kissing under the mistletoe (Washington Irving, The Sketch Book of Geoffrey Crayon, Gent). Irving continues his Christmas passage with a footnote:

"The mistletoe is still hung up in farm-houses and kitchens at Christmas, and the young men have the privilege of kissing the girls under it, plucking each time a berry from the bush. When the berries are all plucked the privilege ceases."

We more recent users of Mistletoe have conveniently forgotten the part about plucking the berries (which, incidentally, are poisonous), and then desisting from kissing under the mistletoe when the berries run out!

Along with Christmas Holly, bay laurel, rosemary, yews, boxwood bushes and of course, the Christmas Tree, mistletoe is an evergreen displayed during the Christmas season and symbolic of the eventual rebirth of vegetation that will occur in spring.

Kissing under the Mistletoe

Most people do not even realize that mistletoe does not grow on the ground, but rather on trees as a parasitic shrub. As such it tends to grow high off the ground in among the branches of other trees (making easier to pass UNDER!)  That's right: as unromantic as it sounds, kissing under the mistletoe means embracing under a parasite....

The variety common in Europe was imbued with religious significance by its ancient denizens. We find the source of "kissing under the mistletoe" in Celtic rituals and Norse mythology. In Gaul, the land of the Celts, for instance, the Druids considered it a sacred plant. It was believed to have medicinal qualities and mysterious supernatural powers.

Baldur, the Norse God of living plants, is believed to be the key to the history of mistletoe as a "kissing" plant.

Baldur's mother was the Norse goddess, Frigga. When Baldur was born, Frigga made each and every plant, animal and inanimate object promise not to harm Baldur. But Frigga overlooked the mistletoe plant -- and the mischievous god of the Norse myths, Loki, took advantage of this oversight. Ever the prankster, Loki tricked one of the other gods into killing Baldur with a spear fashioned from mistletoe. The demise of Baldur, a vegetation deity in the Norse myths, brought winter into the world, although the gods did eventually restore Baldur to life. After which Frigga pronounced the mistletoe sacred, ordering that from now on it should bring love rather than death into the world. Happily complying with Frigga's wishes, any two people passing under the plant from now on would celebrate Baldur's resurrection by kissing under the mistletoe.

May your holiday be filled with kisses!

Marcy Lautanen-Raleigh

St. Nicholas Day

Today is the feast day of St. Nicholas believed to have given rise to the character we know best in the US as Santa Claus.  According to the website:  St. Nicholas Center -- The true story of Santa Claus begins with Nicholas, who was born during the third century in the village of Patara. At the time the area was Greek and is now on the southern coast of Turkey. His wealthy parents, who raised him to be a devout Christian, died in an epidemic while Nicholas was still young. Obeying Jesus' words to "sell what you own and give the money to the poor," Nicholas used his whole inheritance to assist the needy, the sick, and the suffering. He dedicated his life to serving God and was made Bishop of Myra while still a young man. Bishop Nicholas became known throughout the land for his generosity to those in need, his love for children, and his concern for sailors and ships.  He is still considered the patron saint of sailors.

Under the Roman Emperor Diocletian who ruthlessly persecuted Christians, Bishop Nicholas suffered for his faith, was exiled and imprisoned. The prisons were so full of bishops, priests, and deacons, there was no room for the real criminals—murderers, thieves and robbers. After his release, Nicholas attended the Council of Nicaea in AD 325. He died December 6, AD 343 in Myra and was buried in his cathedral church, where a unique relic, called manna, formed in his grave. This liquid substance, said to have healing powers, fostered the growth of devotion to Nicholas. The anniversary of his death became a day of celebration, St. Nicholas Day, December 6th.

Many countries celebrate the memory of St. Nicholas on his feast day. In Poland he is depicted as descending from Heaven with an angel helper, he travels on foot or in a sleigh pulled by a white horse as he visits homes in the countryside.  St. Nicholas rebukes or praises, as appropriate, before distributing holy pictures, red apples or oranges, and pierniki, (saint cookies made with honey and spices).  In Holland children set their wooden shoes out when he became known for special gifts to children.  The traditional gifts in Holland were sweets, chocolate and gold coins.  But any small gift that is a symbolic of giving to others is perfect as a celebration.  Simple gifts which brought hope were the most common in celebration of St. Nicholas. Try this wonderful and simple recipe which you can give away!

Saint Nicholas Gingerbread

This unusual light gingerbread is sweetened with maple syrup, rather than molasses. Make junior or mini loaves to give away on St. Nicholas Day!

1 cup maple syrup
1 cup sour cream
1 egg, slightly beaten
2½ cups all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
6 tablespoons butter, melted
Sweetened whipped cream for topping

Blend maple syrup, sour cream and beaten egg with a whisk or spoon. Sift dry ingredients together and stir into liquid mixture, beating well. Add melted butter and mix thoroughly. Grease and flour a loaf pan (9x5x3-inches) and bake at 350º for 35-45 minutes (junior loaves, 7 3/8x3 5/8x2¼, 35-40 minutes; mini loaves, 4½x2½x1½, 25-30 minutes) or until a toothpick inserted in the center comes out clean. Serve warm, topped with sweetened whipped cream. Makes 8 servings (one large loaf, two junior loaves, 6 minis).

Leftover Turkey Recipes any one!

We are always thankful on Thanksgiving and other holidays for the people we get to share them with that enrich our lives so much.  As a result we always overcook, just in case we find out someone is alone on the holiday so we can invite without crisis.

My husband the frugal chef always buys a 15 to 20 lb. turkey for the two of us to roast on Thanksgiving.  This year was no exception.  He likes the leftovers, but he keeps every part of a turkey down to carcass from which he makes stock.  As a result I needed to find recipes that made turkey into something new if I was going to eat it for a month and a half.  So these selections from my recipe collection are kitchen-tested recipes to give you a few easy ideas to create with your leftover turkey:

Turkey Waldorf Salad

1 cup shredded roasted turkey

1 sliced celery stalk

1 cut-up apple

2 tablespoons chopped toasted walnuts

2 tablespoons sour cream

2 tablespoons mayonnaise

1 tablespoon white wine vinegar

Salt and pepper

Salad greens

Blend together sour cream, mayonnaise, and white wine vinegar in a large bowl.  Add turkey, celery, apple, walnuts until well blended.  Season with salt and pepper.  Serve with greens.

Turkey Barley Salad

¾ cup barley

2 cups baby arugula

2 cups shredded roasted turkey

½ cup dried cranberries

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tsp. Fines Herbs

Salt and pepper

Cook barley according to the package directions; drain and rinse under cold water. Transfer to a large bowl and toss with baby arugula, shredded roasted turkey, dried cranberries.  Mix olive oil, fresh lemon juice and herbs with a whisk.  Toss with salad.  Season with salt and pepper.

Turkey - Corn enchiladas

2 cups shredded roasted turkey

1 cup corn

1 ½ cup shredded pepper Jack cheese

8 small flour tortillas

1 cup enchilada sauce

Combine shredded roasted turkey, corn, and 1 cup of shredded pepper Jack cheese; season with salt and pepper.   Roll up in 8 small flour tortillas and place in a baking dish. Top with 1 cup enchilada sauce and remaining ½ cup shredded pepper Jack cheese.   Bake at 400° F until heated through, 15 to 20 minutes.

Day Later Turkey

4 cups roast turkey, sliced or cut into large chunks

4 Tbls. butter

2 Tbls. flour

2 cups Half and Half cream

4 egg yolks

Season with herbs of choice – savory, paprika, sage, dill or oregano

¼ cup dry Sherry or apple cider

In a large heavy saucepan, brown turkey pieces lightly in butter.  When lightly browned, sprinkle flour over the turkey.  Turn gently.  Gradually add 1 cup half and half cream, stirring gently.  Meanwhile, lightly beat the egg yolks.  And the second cup of half & half, then salt, pepper and sherry.  Add this gradually to the turkey mixture.  Stir carefully and slowly until it thickens.  Taste for seasonings.  Serve over crisp buttered toast of hot split biscuits.  Serves 4 to 6.

Turkey Dill Orozo Soup

2 cut-up carrots

½ cup orzo

6 cups low-sodium chicken broth

1½ cups shredded roasted turkey

2 tablespoons chopped fresh dill

Simmer cut-up carrots and orzo in low-sodium chicken broth in a medium saucepan until tender, about 12 to 15 minutes.   Stir in shredded roasted turkey add chopped fresh dill.  Cook until heated through.

Turkey Tetrazzini  What set of leftover recipes could exist without this tried and true favorite.  But this version with a few herb seasonings, will be just a little different.
 

4 tablespoons butter
1/2 pound fresh mushrooms, sliced
6 tablespoons flour
2 cups chicken broth
2 cups light cream

1 tsp. savory

½ tsp. sage
Salt and pepper to taste
2 cups cooked turkey, diced
12 ounces thin spaghetti, cooked
1 cup Parmesan cheese, grated
1 tablespoon sherry
Buttered bread crumbs, optional

Melt butter in a Dutch oven. Add sliced mushrooms and brown slightly. Blend in flour. Add chicken stock. Cook, stirring until thickened and smooth.   Gradually stir in cream. Season to taste. Add turkey, cooked spaghetti, grated cheese and sherry. Place in large buttered baking dish. Sprinkle with buttered bread crumbs if desired. Bake at 350 degree in the oven for 20 minutes. Serves 6 to 8.

May your holiday season be joyous and blessed!

Marcy Lautanen-Raleigh

See you on cyber Monday at www.backyardpatch.com!

Herbal Holiday Decorating Occasional Series (4 of 5)

This is the fourth in a series of blogs introducing you to ways of using herbs in your holiday.  We started with Scented Dough back in October, moved to a set of holiday recipes and gift ideas, detailed how to use cranberries for cooking and decorating and now I have a selection of scented items you can create at home, both for decorating and as gifts.

Rosemary Walnuts

I had to start with something edible, because tastes are always linked to the holidays.  This recipe is a twist on sugared nuts, giving you a savory recipe instead.

1 pound shelled walnuts

2 Tbls. of olive oil

2 Tbls. butter, melted

3 Tbls. minced fresh rosemary leaves

2 tsp. paprika

½ to 1 tsp.  salt or a salt substitute

Preheat oven to 325 degrees.  Place all ingredients in a bowl and toss to mix.  Spread on a baking sheet large enough to hold the nuts in a single layer.  Bake for 20 to 25 minutes, stirring once or twice or until the nuts are golden but not browned and the scent of rosemary fills the room.  Remove and cool.  May be eaten when warm or stored in an airtight container for up to 2 weeks.  Makes 2 cups.

Last night I found The Night the Grinch Stole Christmas on television, my husband, bless him, did not say a word about my watching it and sat silently on the couch as I recited all the lines over top of Boris Karloff and sang all the songs at the top of my lungs.  (The cats weren’t that generous!).  This movie is what I watch when I decorate my tree, it is a personal tradition started when I lived alone in Indianapolis after taking my first professional museum job back in… well never mind.  As soon as that show was on, I started thinking again about dragging out the decorations (I’d like to do it Friday, but Chas has other thoughts on this.  So instead, I decided I would make a few items to decorate with, as I make them I will put the up and it will be so gradual he won’t even notice!

Here is what I chose:

Scented Pine Cones

I will place a dozen or so in my trifle bowl and use it as a centerpiece.  They also look great stacked in a basket on the mantle.  From there you can even toss them into the fire for a crackle and scent.

      2 Tbls. orange peel

      1 1 /2 Tbls. orrris root

      1 Tbls. cinnamon pieces

      1 Tbls. Hibiscus flowers

      1 tsp. broken bay leaves

      10 drops cinnamon oil

      10 drops bergamot oil

      10 to 15 drops any other spice oils of your choice

      10 to 15 pine cones.

Mix together with pine cones in a zip lock bag shaking to cover.  Allow to meld as long as a week before using.

Herbal stars

Some woody herb branches have great scent, like sage, scented geraniums, and rosemary.  Strip the leaves off the stems trim them to length and bundle them together into a star shape with raffia or jute (4 sticks = 8 points).  You can also do this with cinnamon sticks.  I used scented geranium twigs for the pictures, but also made some with the rosemary I used to make the walnuts.

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Hang Ornaments on Ribbon

I fill clear glass ornaments with pine needles, rosemary leaves, cinnamon chips and/or colorful herbs then hang them from ribbon in front of the window.  The window is large and faces the rising sun, so as the sun warms the bulb, it releases the scent.  It is marvelous to wake up to.  I saw once that someone put a wassail blend in ornaments this way. I am thinking about doing that this year, perhaps tonight!

Stove-top Simmers

Because of my husband’s aversion to evergreens, I try not to bring in too many, but I love the smell of pine.  As a substitute for that scent I will craft a spice mixture.  I find it a wonderful way to scent your home.  You can do it too.  Use commercial potpourri, or choose seasonal scents and make a simmer.  With a simmer you just set the herbs in a saucepan toward the back of the stove where the gentle heat will release the oils, or use an electric commercial potpourri pot or those with a candle underneath. 

To craft the simmer, combine herbs to equal about ½ cup dried herbs and add that to 2 cups water.

You can make your own blend with equal parts allspice, star anise, cinnamon sticks, gingerroot, whole cloves, and citrus peel.

You can add a few drops of essential oil to accent the aroma. This is where I get my pine scent from.  I use rosemary or pine oil in the simmer.   Keep an eye on the mixture to make sure all the water doesn’t simmer away or the herbs may burn (add more water as needed).

Orange Decorations

Yesterday I was in the grocery store and saw that the Clementines are in season.  These wonderful oranges are the ones used for making canned “Mandarin” oranges.

Oranges are a great holiday item and historic too.  Because of their scarcity they were always a special treat around the holidays and even used as part of gifts in the Victorian era.

 You can make a scented and colorful decoration using a few Clementines.  Just take Clementines and pierce them with wire adding several in a row to create a tower.  Then hang a bell or a bow at the end and hang it from your door knob.   It makes a unique decoration that welcomes guests with nice scent and unusual flair.

I hope you enjoy these scented additions to your holiday decorating and that you and your family have a Happy Thanksgiving!

As always you will find all our herbal products at http://www.backyardpatch.com/ !

Benefits of Herbal Tea

Whether you want to shed some few pounds or simply desire to have good heath, herbal tea is definitely good for you. Herbal tea is a great substitute if you find drinking mineral water plain. My husband has taken to drinking tea every night and as a result says he feels so much better.  I’ll give you a progress report after another month or so of this.  The important thing to remember with herb tea is you need to drink five glasses every day to relish all the benefits. Here are top reasons why you should drink herbal tea.

1. Great for weight loss

Herbal tea has been known to help in losing weight. This is a popular topic, reason being that teas can actually help in weight loss as they increase the body’s metabolism thus improving your blood circulation, cholesterol level and ultimately enhances cardiovascular health. Green tea has an antioxidant referred to as catechins, recent studies show that they significantly help to reduce fat.  Remember Green Tea, like black tea has caffeine.

2. Prevents Cancer

People who drink herbal tea are less susceptible to lung cancer and other common diseases. Believe it or not, research indicates that herbal tea helps to treat stroke, heart ailments and even certain cancers.  Lemon Grass is a good herb for canser as are any that help with nausea.

3. Cures stomach ailments

If you suffer from frequent stomach ailments, try drinking at least a cup of tea every day after your meals. Herbal tea reduces the acids in the stomach and therefore digestion takes place ably. There are specific herbs that are especially good for stomach disorders, like catnip, ginger, peppermint, thyme. 

4. Enhances the immune system
According to recent scientific studies, herbal teal strengthens the body’s immune system to ensure you are not prone to flu and other lung diseases. With a strong immune system, your body now has the ability to repair and regenerate the damage cells rapidly.  A number of herbs work with your body to improve immunity in a number of different ways.  You can increase Vitamin C with rose hips, add anti-viral properties with thyme, and use violets to gently stimulate the immune system.

5. Reduces stress

When your work and lifestyle seems stressful, drink one cup of tea. It is relaxing and therefore very effective at minimizing stress levels.  Certain herbs with also enhance this stress reduction ability, including lavender and chamomile.

On the other hand, herbal tea has been known to interfere with medication. For instance, it prevents proper absorption of iron in the gut.  Rosemary can if overused raist the blood pressure. Herbal tea can also become habit forming.  However, the Backyard Patch can help you with this habit!

Backyard Patch Tea

I began to blend teas back in the late 80s when all you could buy in stores was peppermint or chamomile tea.  I found both rather boring and realized that mixtures of herbs, like those I cooked with, would provide better flavors.  Unable to find all the herbs I wanted to use, like apple mint, pineapple sage and flavored thymes, I planted my first herb garden.  It was a desire for herbal tea that started it all.

Since then, I have designed more than 25 different herbal teas.  All are combined first with taste in mind and medicinal benefits second, because nothing that tastes awful can be taken long enough to cure anything.  All of my teas are available in our E-stores -- eBay Store or Etsy store. 

Check out all my teas at this link:   
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This year I designed two new teas: Holiday Comfort and Joy with several herbs including hibiscus and lemon balm.  It makes a beautiful red tea you can serve hot or iced and the raspberry leaf and lavender in it will give your immune system a boost to help ride out winter colds.  The other tea, Christmas Tidings, is a black loose-leaf tea blended with citrus and spices.  This unique recipe was adapted from one created during coffee shortages in World War II.   My seasonal tea blends are at this link.

There is no trouble so great or grave that cannot be much diminished by a nice cup of tea.  ~Bernard-Paul Heroux


* Disclaimer: Information within this site is for educational purposes only. Statements about the product efficacy have not been evaluated by the U.S. Food & Drug Administration. The products mentioned within are not intended to diagnose, treat, cure, or prevent any disease. As always, please consult your Medical Doctor for any medical advice or treatment.

Herbal Holiday Decorating Ocasional Series part 2 or 5

I enjoy using herbs for seasonal decorations.  I love certain herbs and how their scents enhance holiday and event experiences.  This season I wanted to share a few of my favorite herbie holiday ideas, which includes food and beverage recipes as well as decorating tips and gifts that use herbs.  This is Part 2 in an occasional Series of 5, to read part 1 on Herb Scented Dough, click here.

One of the downsides of living in Zone 5 is that certain plants are not capable of wintering over outside.  One of those is Rosemary.  Rosemary also does not do well in a dry environment.  So usually you bring in the plant and it dies in January because running the heat dries out the air and the lack of humidity kills the Rosemary.  My solution to this problem is water my rosemary every day from the bottom while the pot sits on a tray filled with pebbles.  If I plan to travel during the holiday and won’t be home to water daily, I cut the plant and use the sprigs to scent my Christmas cards.  In the language of flowers rosemary is for remembrance, so when I remember my family and friends with an annual holiday card rosemary is a perfect item to include and the pine-like scent makes it even better.

Christmas Gift Tags

Speaking of Christmas cards, one of my favorite things to do with those I received in years previous is to make scented gift tags for this year’s gifts.  I craft or purchase a potpourri, then trim the cards into playful shapes and seal the edges with craft glue or double stick tape, leaving one small opening for adding the potpourri.  Once the card is filled, I seal the opening.  When the glue is dry I punch a hole in a corner, thread it with ribbon and using a permanent marker, I write the names of gift recipient on the face.  Tied to the gift they make an additional gift themselves which can be slipped into a drawer or boot.

Garland of Mittens

I don’t know about you, but my hall closet seems to be populated with several seasons of unpaired mittens and gloves.  I kept trying to throw them away, but I would convince myself that might find the other half of a pair if I just waited.  Finally instead of delaying, I turned them into decorations.  I created a garland by pinning them to a red scarf to create a swag, then filled them with potpourri. I hung them across the front door so you brushed them as you entered the house everyday.  Here is a photograph of last year’s garland.  This year I am going to add a few colorful  thrift store mittens and encircle the door.

Scented items

Scented items are an easy way to enjoy the holiday.  Something I enjoy making, which is also rather easy, is a cinnamon stick hotplate.  It makes a great gift, especially when coupled with a tea pot or kettle.  Try making this for the upcoming season and see if you don’t get hooked too!

Cinnamon Stick Hotplate

Cut a 6” x 6” square of luan or plywood (about ¼” thick) using 3-inch cinnamon sticks, glue the sticks into a checkerboard pattern with white clear-drying craft glue or silicone glue (do not use hot glue.)  Felt feet on the bottom are nice too.  When used as a hot plate it releases a great cinnamon scent.

This is an occasional series, which means I will not be putting it up at the same time every week, but if you miss it, you can search for it under "Holiday" to find all five posts.  I still have more recipes and hand-crafted gift ideas, so stop back.

And for those who enjoy spiced cider, hot chocolate and spiced teas check out our holiday listings in our e-store:  www.backyardpatch.etsy.com

Holiday Decorating Occasional Series part 1 of 5 - Scented Dough

The contributors and members of The Essential Herbal yahoo group have been discussing and trying to locate recipes for Herb Bowls.  We eventually located a description that included powdered spices.  That put me to thinking of two ways that I had been using to make scented ornaments that might also be used to create these bowls.  So to start my winter decoration and gift giving series I decided to share those recipes.  You can make them as either ornaments or bowls as the recipes create rich and seasonally scented items, that if stored properly can last several years.

Recipe One - Herbal Dough

This first is a non-edible Herb dough that can be rolled and cut with cookie cutters to make ornaments and also formed around a shape to make bowls.

Herbal Dough Ornaments

(Non-edible)

2 cups bleached (white) flour

3/4 to 1 cup steeped Cinnamon Spice Tea *

1/4 cup Salt

2 T. Cinnful Dessert Blend *

1 T. powdered orris root

Ground and whole cloves, nutmeg, and allspice

Food coloring, if desired

Boil water and steep tea for three to five minutes one bag of Cinnamon Spice Tea.  Then mix the flour, tea, salt, dessert blend, and orris root.  Mix well.  The final product will be uneven shades of beige, tan, and off-white.  At this time, you may wish to divide into several batches for tinting with food coloring.  Form the dough into 2” diameter balls by rolling between your hands or against a non-stick counter top.  OR roll flat and utilize your favorite cookie cutters to make festive shapes.

Sprinkle the ground cloves, nutmeg and allspice, either combined or separate, into a flat dish. Roll the balls in the ground spices or lightly press the cookie cutter shapes into the spices.  Then decorate using the whole spices. 

Insert a metal ornament hanger or an unfolded paperclip.  Bake in a low heat (no more than 150 degrees) for about 90 minutes.

These make wonderful homemade ornaments for a tree, wreath, garland, or holiday basket.  It is easy to do and gets the whole family involved in the decoration process.

* An exclusive, Backyard Patch herbal product, you can substitute any cinnamon based tea and plain ground cinnamon for these items.

Recipe Two - Applesauce Scented Balls

The second dough is a base of applesauce blended with ground spices.  I use this recipe to make scented balls which I hang on my herb and pine wreathes.  I have made this recipe with Girl Scout and adult groups many times.  The dough is sticky, but dried to a hard surface in a couple of hours and thoroughly dries in a few days.

I made up a batch last night and fashioned a few bowl shapes about 1 to 1-1/2 inches in diameter, thinking I can hang them from my tree this year.

Scent Applesauce Dough

(non-toxic, but I would not recommend eating htem)

1 cup applesauce, divided

¾ cup ground cinnamon

2 Tbls. ground cloves

1 Tbls. ground allspice

1 Tbls. ground nutmeg

Start with ½ cup applesauce and add spices, stir with a wooden or plastic spoon.  Add up to ½ cup more applesauce as needed to make a sticky but not runny dough.

To craft scented balls for wreathes and trees roll the dough into 1 inch balls.  Use a skewer to piece the center for ribbon to hang them.  The balls will dry to the touch in a few hours, but will take several days to become fully dry.

To see the detailed photographs of actual bowls made with ground spices, see the post for today 10/11/10 on the Essential Herbal Blog.