The Friday Tea Club – MayKingTea & Tlicious teach the finer points of tea
May 04, 2012 
anke 
Last night I was very fortunate to attend a special Chinese Gong Fu Tea Ceremony to announce the launch of The Friday Tea Club. I have written about May King Tsang and her love of tea before, and this time she has partnered up with Tlicious at Southbank to bring a series of Tea Appreciation classes to the public.
So, after braving ridiculous traffic (now I know why I don’t venture into the city often) I arrived late but so did everyone else. Face saved 
May King’s passion for tea is infectious. Her eyes shine as she waxes lyrically about the colour, texture and aroma of the tea leaves she presents to us. We dutifully look and sniff and get completely carried away with her enthusiasm. The group detects notes of spinach, lemon grass, a walk in a meadow….
Who knew there was so much to tea? Country of origin, method of rolling the leaves, the right level of oxidation – my head swims but I am completely drawn in.
Now this is where I confess that I am actually not much of a tea drinker. I love the taste of various teas, white, green and black, but I am always left with a lingering taste in my mouth that can last for hours (and hours) and is quite unpleasant. Turns out I may have been drinking the sweepings off the tea room floor, because when I tasted the two types of Oolong last night I entered a whole new world of yumm.
The tea ceremony itself is a set method of preparation. Unlike a Japanese tea ceremony which is all about a ritual of set moves, the Chinese version is about the maximum enjoyment. May King explains the correct water temperature to elicit maximum flavour. First the leaves are washed. Not because they are particularly dirty but to prepare them for what’s about to happen. Then there are the actual infusions, (yes, more than one from the same leaves) – the first of which is the weakest. These infusions only take between 30 seconds and 2 minutes, very unlike the herbal infusions we usually talk about here on Herbology.
I could go through it step by step for you but I could not do it justice. Let May King , who is one of the top 50 accredited tea specialists in the world, take you on this magical journey of the senses, you’ll be completely amazed at what you’ll take away from it.
There are 3 classes planned for May/June.:
In case you are worried you didn’t get to share the experience last night, the first class on May 11th is another Gong Fu ceremony.
May 25th concentrates on Oolong tea, the myths and facts about health claims, and the gorgeous taste.
June 8th is dedicated to herbal infusions and there may well be a visit from yours truly on this night.
Places are limited and bookings are essential. To find out more and to book your seat please call Michael on 07 3844 3305
Tlicious is a brilliant venue. I want their ….hmm, I am not sure whether to call it a counter, table, work top…..well whatever it is, I want it. It’s a great space for intimate workshops. The shop is contemporary in design with a very pleasant atmosphere. The walls are stocked with an incredible variety of teas from all over the world. Do yourself a favour and SNIFF the French Earl Grey. *swoon* Instead of the traditional bergamot you’ll also detect peach, hibiscus, and rose. Their range is phenomenal, and they ship nationally and internationally if you can’t make it into the shop. I had a lovely chat with the owner, Michael McMahon. If you have any questions he’ll be the man to quiz.
I received some sample (ner, ner, ner) which I will review for you soon, but I see no reason for you to wait. Pop over to Tlicious, shop or website and get some trial packs.
The evening was also attended by a rep from The Courier Mail, this is his write up of May King’s tea-chings which has a lot more edumacational facts in it tham my post 
Herbal First Aid Webinar
Outdoor Kids – Herbal First Aid for Summer!
John Gallagher from LearningHerbs.com is hosting a webinar presented by Aviva Romm, M.D: Date: Thursday, May 3, 8:30pm Eastern, 7:30 Central, 6:30 Mountain, 5:30 Pacific
“During this 90 minute webinar you will learn:
- Six fun herbal activities you can share with your kids this summer
- What to pack in your simple, summer herbal
first aid kit - When to use herbs and when to see the doctor
Simple herbal treatments for…
- Bites and stings
- Boo-boo’s and ouchies
- Sunburn
- Poison ivy
- Allergies
Be safe this summer…naturally.”
Aviva Room, M.D., is author of Naturally Healthy Babies for Children, The Natural Pregnancy Book, and Botanical Medicine for Women’s Health. Before graduating Yale Medical School, she was a practicing herbalist and midwife for over 20 years. She is also a former president of the American Herbalist Guild, mom to four kids, and grandma to one.
Cooking with Herbs – Thai Cuisine
I recently attended festivities held by the local Thai community to celebrate their New Year. While there we were spoilt with the most amazing choices of foods – fresh and cooked. The freezer is now firmly stocked with many new favourites which we had not tried before but loved so much we had to buy in bulk. The fresh and healthy taste of Thai food prompted me to write about the health giving properties of the herbs used in this popular cuisine.
Authentic Thai cookery relies on five essential tastes – sweet, sour, hot, salty and bitter. The trick lies in getting the balance right so that no one taste overpowers the others. Herbs are an important part in Thai cuisine and here are some of the most common flavours you may find.
Basil – Three different types of basil are used in Thai cooking. The most common is Bai Horapha (Sweet Basil), has a slight aniseed flavour. Others are Bai Kahrao (Holy Basil), often stir-fried with meat, which has a hotter flavour, and the slightly hairy Bai Maenglak (Hoary Basil), a milder form often sprinkled over soups and salads. If Thai basil is not available, western sweet basil may be used but be prepared for the taste to be slightly different. Basil is a restorative, warming, aromatic, mildly sedative herb that lowers fever, relaxes spasms, improves digestion and is effective against internal parasites and bacteria. It is also used in skin ointments for stress-induced skin complaints.
Chilli – Several different types of chilli (phrik) are used in Thai cooking. As a general rule, the smaller the chilli, the hotter it is, The hottest of all are tiny red or green Phrik Khi Nu, followed by the slightly larger Phrik Chi Fa. Dried chillies (Phrik Haeng) and ground chilli powder (Phrik Pon) are also used. Medicinally, the bitter alkaloid capsaicin is responsible for the hot taste and modern science found this to be a great painkiller. Everyone who has ever eaten hot chillies will be able to attest to the sweat inducing properties which combined with the antibacterial properties of chillies makes it ideal for colds and chills. Other benefits include increased blood flow, increased appetite, relieves indigestion and aids in the treatment of sore throats and laryngitis. Topically it can be added to massage oil to improve circulation and help with rheumatism, arthritis, aching joints and muscles.
Coriander/Cilantro - Called Phak Chi in Thai, this is essential to many authentic Thai dishes. Not only are the leaves used but also the stems, roots and seeds, all of which impart very different flavours. Both seeds and leaves are rich in oils and act on the digestive system, stimulating the appetite and relieving irritation. Coriander has great success in treating loss of appetite and other dyspeptic complaints. When used in laxatives, it eases griping. It is also included in lotions and ointment to treat piles (haemorrhoids), rheumatism, menstrual disorders and painful joints.
Galangal – A relative of the ginger root, galangal (Kha) imparts a delicate, unique flavour. It is used fresh, dried or powdered. Resembling ginger in its effects, galangal is an aromatic stimulant, carminative and stomachic. It is used against nausea, flatulence, dyspepsia, rheumatism, catarrh and enteritis. It also possesses tonic and antibacterial qualities and is used for these properties in veterinary and homeopathic medicine.
Ginger – In addition to galangal, two other varieties of ginger are used in Thai cooking, the familiar one Khing and another Krachai, which has a milder flavour. Ginger is a sweet, pungent and aromatic herb that has expectorant properties. The herb increases perspiration, improves digestion and liver function, controls nausea, vomiting and coughing. It stimulates circulation, relaxes spasms and relieves pain.
Garlic – Thai garlic (Krathiam) is smaller and sweeter than the western variety. It is used both fresh and picked in a large number of classic dishes. Garlic is a pungent herb that prevents or clears bacterial infection, lowers fever by increasing perspiration, reduces blood pressure, cholesterol and sugar levels. It is also an expectorant and is regarded to rejuvenate, detoxify and is also seen as an aphrodisiac in some cultures.
Kaffir Lime – Both fruit and leaves of this shrub, Makrut Thai, lend a distinctive taste to many Thai dishes, especially curry pastes. There is no flavour substitute for kaffir lime. Kaffir lime leaf is high in antioxidants and beta-carotene. It is one of the main ingredients used in Thai herbal compresses (used in Thai massage). Useful for the treatment of colds, congestion and cough.
Lemon Grass – This tall, grass like plant, known as Takhrai, has small bulbous roots and a lemony flavour and aroma. The bud and base leaves are chopped and pounded for many dishes, as well as herbal teas. It has a pleasant lemony fragrance and has antimicrobial, analgesic, antioxidant and anti-fungal properties. Treats problems with the digestive system, usually in children and is also useful for relieving muscle spasms and has been found useful as a personal insect repellent.
Mint – Fresh leaves of this plant (Saranae) are used for flavouring and garnishing of many Thai dishes. Mint is a decongestant, cooling, fragrant and bitter herb that is anti-spasmodic, diaphoretic, digestive, antiseptic and slightly anesthetic.
We love Thai food in our house and cook it often. If you would like to try your hand at Thai cookery why not recreate the recipes below.
Green Curry Paste
1/2 cup green hot chillies, chopped
1/2 cup green spur chilli, chopped
2 tablespoons galangal root, finely sliced
4 tablespoons lemon grass, finely sliced
1 tablespoon kaffir lime rind, chopped finely
2 tablespoons coriander seeds, roasted
1 tablespoon cumin seeds, roasted
1/2 tablespoon pepper
1 tablespoon shrimp paste
2 teaspoons salt
4 tablespoons peeled garlic, chopped
5 tablespoons peeled shallot, sliced
In a mortar and pestle, grind all ingredients until a finely blended paste forms. Use in all dishes that call for green curry paste.
Authentic Thai food is rather hot. When we travel to Thailand I make sure to order my food “not hot” and the result is still what I would consider fiery. For something a bit milder leave out some of the chilli from this oh so fragrant try this chicken and coconut soup.
Tom Kha Kai
500ml/16 fl oz coconut milk
6 thin slices young galangal
2 stalks of lemon grass, lower section cut into 2.5 cm/1 in sections, crushed
5 fresh Kaffir Lime leaves, torn in half
250g/8oz chicken breast, sliced
5 tabkespoons fish sauce (Nam Pla)
2 tablespoons sugar
125ml/4fl oz lime juice
1 teaspoon roasted chilli paste (Nam Phrik Pao)
1/4 cup coriander/cilantro leaves
5 green hot chillies, crushed
Combine half the coconut milk with the galangal, lemon grass and lime leaves in a large saucepan, and bring to boiling. Add the chicken, fish sauce and sugar and let it simmer for 4 minutes, or until the chicken is cooked. Then add the remaining coconut milk. Heat to boiling. Place lime juice and chilli past in a serving bowl and pour the soup over them. Stir well and garnish with coriander/cilantro leaves and crushed chilli peppers.
Do give Thai food a go- it is healthy and ever so flavoursome. Better still, pop over to Thailand and meet the most friendly people in the world.
It’s not called the Land of Smiles for nothing.
I would like to thank the Tourism Authority of Thailand for providing authentic recipes and information on the ingredients used in Thai cooking.
Stay herbal
NEW Herbology Mobile Phone App
After many weeks of work and teasing you guys with the promise of an updated Herbology app, the moment is finally here.
If you have already downloaded the app in the past, make sure you update it to the new version, it’s much swisher.
For those of you who haven’t had the pleasure yet, ‘Herbology On The Go‘ is now available at your relevant app store. The app is available for iPhone, iPad, Android, Blackberry & Windows 7
Please, if you do update/download, could you take a moment to RATE or REVIEW? It would mean an awful lot to me if you did.
Oh, did I mention the app is FREE???
I have no idea why Android has such terrifying permissions to agree to when the app is completely innocent. It’s not like you have to agree to any of these frightening permissions with Apple or others. I have seen this with other apps from Android too…..but again, I have no idea why they do it. Maybe because they dont have the thorough vetting process that Apple have and therefore have to somehow protect themselves in case of dodgy developers?
Even though it looks like it as per permissions, this app will not make calls without you, record any video, audio or anything else. It does require internet access to update the RSS streams for this blog, recipes and articles.
There is also a shopping cart you can utilise, a herb picture gallery, social media sharing and other handy stuff to have in your pocket.
Please do let me know how you find the app, any suggestions for improvements and how it has come in useful for you.
Oh, and before I go, I would like to say a big THANK YOU to the guys at GoingMobile.com.au who made this possible for me. I was very impressed with their attitude towards the little guy who wants a mobile presence at a little guy budget. Thanks to them I am now in your pockets.
If you or someone you know would love a mobile app for their clients but has been frightened by the big time $$$ involved in developing it, give Going Mobile a buzz. You’ll be pleasantly surprised. Oh and tell them I sent you
Stay herbal
AnkeB
P.S. The app is optimised for Apple devices (because there are just so many of them around). I believe there are some features that are not supported by some of the operating systems. e.g. I ‘think’ Blackberry doesn’t have a shopping cart.
Goodreads Book Giveaway – 5 copies of Homemade Health
Goodreads Book Giveaway
Homemade Health – Home remedies your grandmother knew.
Simple & effective treaments from the pantry
by Anke Bialas
Win one of 5 print copies.
Herbal Skin Care – Simple tips for natural skin treatments
There are treatments for all skin types and all skin problems.
You can make your own soaps, cleansing milk, toners, moisturisers, soaks, masks and the list goes on. If you have skin problems there are treatments for acne, wrinkles, sunburn, blemishes and blackheads, dry skin, oily skin, mature skin, you name it, there is a natural recipe for it.
Spoil yourself with the best, make products for friends and family as gifts, and treat your children with a gentle skin and hair care regime, whatever your reason Mother Nature has the right ingrredients for you.
Here are some easy examples -
Anti-Sunburn Cream – Beat one egg white with one teaspoon of honey and 1/2 teaspoon of witch hazel. This helps greatly to stop puffiness or swelling of the skin.
Peppermint Foot Refresher – Soak feet in warm water for at least 15 minutes. Massage feet (or better yet, have someone else do it for you) with a mixture of 1tablespoon olive oil, 1tablespoon sugar, and 1 tablespoon crushed dried peppermint. Remove gently with a warm, damp washcloth.
Lavender Body Scrub – Put 1 cup of dried lavender flowers and 2 cups of sea salt in a plastic bag. Add 3 drops of lavender essential oil and mix well. Label, seal and leave in a dark place to infuse for at least two weeks. Put bag into a jar, screw on lid tightly, decorate creatively for gift giving.
Some very simple tips for looking after your dry skin with the help of herbs:
1. Aloe Vera heals, soothes and moisturises. It also helps to remove dead skin cells. Apply Aloe Vera gel topically on areas affected by dry, scaly skin.
2. Apricot oil is nourishing and moisturizing and makes a good cleanser. Wash off any excess oil with a lukewarm infusion of Chamomile or Elderflower. Use apple cider vinegar toner to restore the PH balance.
3. Chamomile Cleansing Milk – ½ cup of full fat milk, 2 tablespoons Chamomile flowers. Combine the ingredients and heat on a very slow flame for 30 minutes. DO NOT BOIL. Leave for 2 hours to infuse then strain out the herbs. The cleansing milk can be kept in the fridge for a week.
4. Borage, fennel, coltsfoot or calendula tea also helps improve the skin. Add 1 tsp. of herbs to 1 cup of boiling water and drink daily.
5. Wheat Germ Facial – Combine one tablespoon of wheat germ oil to one teaspoon of apple cider vinegar. Apply to skin for 15 minutes. Rinse off with warm water, and then use cold water to close the pores.
6. A basic PH balancing wash can be made very simply. Combine 3 cups herbal infusion with 1/3 cups apple cider vinegar. Use this restoring rinse after your regular cleansing (before moisturising). Apply with cotton ball or simply splash on (avoid your eyes.) Other herbs that work well for dry skin besides Borage are Lady’s Mantle, Marsh mallow, Parsley, and Sorrel.
Some very simple tips for looking after your normal skin with the help of herbs:
1. Elderflowers, Lavender and Rosewater are all classic toners for all skin types. Make a strong infusion of any of the above, refrigerate and use within 3 days.
2. Use an extract (not the distilled version from the pharmacy) of Witch Hazel as an astringent, a skin freshener and to soothe skin irritations.
3. Fennel Wrinkle Mask – Mix a strong infusion of crushed fennel seeds with enough honey and yogurt to form a paste, add some additional dried fennel leaves, mix well, apply to skin.
4. Sage Cleansing Milk – 1 teaspoon olive oil, 1 teaspoon honey, 2 drops cider vinegar, 2teaspoons sage infusion. Warm combined oil and honey. Add warm sage infusion and the vinegar – stir well. Ingredients are for one application.
5. Buttermilk is great, healthy and versatile addition to your diet, but it also makes an excellent cleanser. It can be mixed with juice or puree of lemons, strawberries, tomatoes, honey or beaten egg white.
Some very simple tips for looking after your oily skin with the help of herbs:
1. A very simple cleanser for oily skin is a lukewarm infusion made from Elder flowers, Yarrow, Sage, Lady’s Mantle, Calendula or Chamomile.
2. Cucumber Cleansing Milk – Grate half a cucumber and simmer it gently in a cup of milk for three minutes, cool, sieve, it will keep for a week in the fridge. For a gentle scrub that can be used daily take a small handful of fine oatmeal and add enough water, milk or buttermilk to make a paste. Use this to gently wash the face. This will also help prevent blackheads.
3.Fennel helps to remove dirt and impurities from oily skin.
4. Try this Buttermilk and Fennel cleanser – Heat ½ cup of buttermilk with 2 teaspoons of crushed fennel seeds slowly for 30 minutes DO NOT BOIL. Turn off heat and leave for 2 hours. Strain and store in the fridge for up to a week.
5. A basic PH balancing wash can be made very simply. Combine 3 cups herbal infusion with 1/3 cups apple cider vinegar. Use this restoring rinse after your regular cleansing (before moisturising). Apply with cotton ball or simply splash on (avoid your eyes.) Herbs that work well for oily skin are Calendula (Marigold), Geranium, Horsetail, Sage and Yarrow.
Good morning good Yarrow
Yarrow – Achillea millefolium – Usually the first herb in most herb books, yarrow is another herb you will have seen in meadows even if you dont know the name or its healing properties.
The flowers are often white, although there are variants with yellow, pink and even reddish flowers as well. Yarrow is not fussy as to what soil it grows in but thrives particularly well in soil that is moderately rich in nutrients and moisture. It will also be grateful for a sunny position.
Yarrow is a hardy perennial which blooms in spring and summer but really, it is attractive all year round. Growing to about 30 to 60 cm (1-2 ft) in height, it will attract beneficial insects to your garden and help sickly plants by providing disease resistance. Add to compost to accelerate decomposition.
This is an ancient herb, said to have been used by the soldiers of Troy to treat battle. The druids would use yarrow in meteorology and the Chinese still use it to foretell the future (I Ching). An old world spell which is said to reveal one’s true love goes :
Good morning, good morning, good Yarrow
And thrice a good morning to thee;
Tell me this time to-morrow,
Who my true love is to be.
Although mainly used as a medicinal herb, yarrow can be used in the kitchen as well. Its feathery leaves are rich in vitamins and minerals with a taste similar to spinach. Use to stuff a chicken, in sauces or curries. Try small amounts in salads or combined with mixed spring herbs.
It is in medicine where yarrow truly shines. Yarrow has styptic properties which will stem all manner of bleeding such as cuts, grazes and nosebleeds. Fresh leaves can be made into a poultice to treat rashes, scratches and eczema, you could also use an infusion as a skin wash to do the same. Inhale the steam from a yarrow infusion for the treatment of mild asthma and hay fever. Drink yarrow tea for respiratory congestion and a well known tea blend for colds and flu is a combination of yarrow, elderflower and peppermint. Also ideal for chesty colds and flu is a rub made with eucalyptus, peppermint, hyssop (or thyme) oils. Use a total of 20 drops to 25ml carrier oil (I’d use almond oil). Rub into chest when needed.
There have been (rare) occurrences of allergic skin reactions so make sure that you can tolerate yarrow on your skin. Yarrow is a uterine stimulant, so do not use in therapeutic doses during pregnancy.
You know I love bringing you unusual recipes for the kitchen so I was pleasantly surprised to find a cooking recipe of a yarrow dish. In the article Wild Things on Food & Wine.com Marc Bittman quotes well know New York chef Jean-Georges Vongerichten “This is incredible stuff,” he said. “It’s got the sweetness of dill, but it’s piercing, almost like menthol. And I taste some thyme in there; it would be perfect for shrimp.” So here is a recipe he came up with (also from Food & Wine.com )
Shrimp with Yarrow and Baked Lemon
Ingredients
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
3 lemons
6 tablespoons sugar
2 tablespoons chopped fresh yarrow leaves, plus a few sprigs for garnish
24 large shrimp–shelled, deveined and cut almost in half lengthwise down the back
Salt
Cayenne pepper
Directions
1. Preheat the oven to 450° and light the grill, if you”re using one. In a small bowl, stir together the olive oil and garlic. 2. Cut the pointed ends from the lemons so they will sit flat, then halve them crosswise. Set them flesh side up in a glass or ceramic baking dish and spoon 1 tablespoon of the sugar on each half. Bake for 10 to 15 minutes, or until the sugar is melted and the pulp is soft. Preheat the broiler, if using.
2. Sprinkle the chopped yarrow inside the shrimp and pinch closed. Brush the shrimp with the garlic oil and season with salt and cayenne. Grill or broil the shrimp 2 to 3 minutes per side, or until opaque. Squeeze some of the lemon juice over the shrimp and garnish with the yarrow sprigs. Serve at once with the baked lemons.
SERVINGS: 6 FIRST-COURSE SERVINGS
I am looking forward to harvesting some young leaves to try this recipe.
Stay herbal
AnkeB
Shrimp with Yarrow and Baked Lemon
SERVINGS: 6 FIRST-COURSE SERVINGS
Ingredients
-
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 3 lemons
- 6 tablespoons sugar
- 2 tablespoons chopped fresh yarrow leaves, plus a few sprigs for garnish
- 24 large shrimp–shelled, deveined and cut almost in half lengthwise down the back
- Salt
- Cayenne pepper
Directions
- Preheat the oven to 450° and light the grill, if you”re using one. In a small bowl, stir together the olive oil and garlic. 2. Cut the pointed ends from the lemons so they will sit flat, then halve them crosswise. Set them flesh side up in a glass or ceramic baking dish and spoon 1 tablespoon of the sugar on each half. Bake for 10 to 15 minutes, or until the sugar is melted and the pulp is soft. Preheat the broiler, if using.
- Sprinkle the chopped yarrow inside the shrimp and pinch closed. Brush the shrimp with the garlic oil and season with salt and cayenne. Grill or broil the shrimp 2 to 3 minutes per side, or until opaque. Squeeze some of the lemon juice over the shrimp and garnish with the yarrow sprigs. Serve at once with the baked lemons.
Energy Boosting Superfood – Taking the sting out of nettles
When I changed the site in early 2011 there were a whole lot of posts that disappeared into the ether. I have dusted them off and am re-posting them here. No way this post on nettles be left lost, right?
********************************************************
I thought I would start with my favourites so I made Nettle the herb of the month for March.
Stinging Nettle – Urtica dioica – In many places the stinging nettle is an unwanted weed and it is rather an invasive, vigorously growing plant in the garden. It does not require cultivation as it grows freely in the wild. Nettles like moist, nitrogen rich soil and if cut back before flowering will sprout a second crop of young leaves.
Leaves, stems and roots are all used. The leaves and stems are used fresh or dried for medicinal purposes but you really only want to use fresh for cooking. A decoction of the roots (fresh or dried) make an excellent hair tonic.
Nettles are known to be rich in protein, vitamins, and minerals, especially selenium, sulphur, zinc, chromium, and boron. A litre of nettle infusion contains more than 1000 milligrams of calcium, 15000 IU of vitamin A, 760 milligrams of vitamin K, 10% protein, and lavish amounts of most B vitamins.
Traditionally it is used in the treatment of anaemia, rheumatism and arthritis. According to Susun Weed, one of America’s best-known authorities on herbal medicine and natural approaches to women’s health, “The dried herb makes a nourishing herbal infusion that packs more energy per cup than any stimulant, and without the downside of caffeine or stimulating herbs like cayenne and ginger. Tired teenagers, sleep-deprived new moms, stressed executives, wakeful menopausal gals, and wise women of all ages depend on stinging nettle to restore mood, replenish energy, and guarantee sound sleep.“
Susun says that it takes quite a lot of nettles to make a strong enough infusion to harness it’s energising powers. Store bought preparations and capsules will not have enough active ingredients to give you the lift a strong infusion will. Make this powerful infusion by adding 30g/1oz dried nettles to a large glass jar, pour on boiling water to the top, stir until all combined and seal tightly. Leave to infuse for 4 hours or overnight. Once that time has passed, strain making sure you squeeze out all the excess liquid, bottle and refrigerate. Drink a glass of cold infusion every day and you will find your energy levels replenished within a couple of days.
If cooking with herbs is more your thing why not make a stunning nettle pesto? Just replace the basil in your favourite recipe with fresh young nettle leaves.
Or do as the Italians do and make a gorgeous nettle sauce to go with Gnocchi. All you have to do is blend 4 sun dried tomatoes, 150g fresh nettle leaves (blanched), 50g pistachios and olive oil until creamy.
An oldie but a goodie is to add the young leaves to a green salad – maybe with some young dandelions and nasturtium flowers to perfect the herbal them.
Somewhere in the world of my readers nettles will be sprouting and may make a great addition to your Easter feast. If this is not in your neck of the woods, you can still benefit from the amazing nourishment that dried nettles can provide.
Happy Ostern!
Stay herbal,
AnkeB
Cinnamon – Spice up your life to better health
Yesterday I read a friend’s status update on Facebook where she mentioned that cinnamon was a good treatment for keeping ants out of your house. This advice comes in handy for the battle I have been waging with ants of all shapes and sizes at my house, but it also reminded me that I have been meaning to share with you the good stuff about cinnamon that is being researched as we speak.
Everyone knows cinnamon, at the very least from the sprinkles on their buns and that it is one of the essential smells of Christmas. It has been around since ancient times – 2500 year old Chinese writings and even the Bible make mention of it. The Egyptians imported cinnamon from China and used it as an embalming agent. The Romans burned it at funerals. Cinnamon was one of the first spices to be traded between Asia and Europe and for awhile Venetian merchants controlled the entire cinnamon trade in Europe. This motivated other European explorers of the 15th and 16th centuries to travel the globe in search of this precious spice. By the early 19th century plantation had sprung up around the world, making it a far more accessible commodity.
There are two types of cinnamon commonly used. In the West we generally use Cinnamon zeylanicum which is the tan coloured stick you will no doubt be familiar with. In China the native Cinnamon cassia is used.
The bark is the most commonly used part of the cinnamon tree, although the Chinese do like using the twigs as well. You can also use the essential oil, which is distilled from the bark.
Both members of the cinnamon family share carminative, astringent, aromatic and stimulant properties and contain volatile oils (cinnamaldehyde, eugenol, cinnamic acid, weitherhin), mucilage, diterpenes, proanthocyanidins.
What that means is that cinnamon is warming, will promote sweating and aids digestion. It is also a uterine stimulant so pregnant women are advised to avoid therapeutic doses. The essential oil is a strong antibacterial and antifungal treatment.
Now, the world of diabetes (if there is such a thing) has been abuzz for some time now with some very promising research being done in Pakistan. There researchers have been studying the effects of cinnamon cassia on blood glucose, triglyceride, total cholesterol, HDL cholesterol, and LDL cholesterol levels in people with type 2 diabetes. The evidence strongly suggests that by including cinnamon in your diet (say about 1/2 teasp a day) you could reduce your blood sugar and blood cholesterol levels. Very exciting stuff, especially since Type 2 diabetes is on such a steep rise around the world.
Oh, as a side note. I thought I would just point out that eating enough cinnamon buns to make up 1/2 teasp of ground cinnamon is unlikely to drop your blood sugar levels seeing just how much carbs and sugar you will be consuming at the same time.
Cinnamon is great added to milk drinks, sprinkled on desserts and fabulous in stews and curries. Of course it is also available in capsules.
Exotic Herbal Body Care Products – A small business making a difference
This morning while I was getting ready to head to the local farmers markets – Fabulous Moggill Farmer’s Markets at Brookfield (Qld) - I was thinking that really, all the ‘small’ producers, manufacturers and vendors should be the norm. Not the two giant supermarket chains that rule what we eat and how much we pay for it (in Australia). I love chatting to the people who have grown/made the products I buy, or at the very least can tell me all about them. There is great pride and knowledge to be passed on to the customer who will in return respect the product s much more. When I thought about this respect I also thought about gratitude.
The customer’s gratitude for people slogging it out, doing it tough when it would be much easier to just give in to the corporate giants.
Gratitude for caring and for believing in what they are doing. I am grateful that I have small businesses to go to where I can buy what I need with ease.
Almost ready to head out of the door, I put on my favourite moisturiser. I love this product that actually has many more uses, but that I like to use on my face. Reflecting on how great my skin was looking this morning (hello vanity, how are you today?) made me think about one particular small business.
This business is not local. It’s not even in Australia.
I met Marike online, probably through Facebook where I would have seen her say something very profound and thought provoking and we started a FB friendship, as you do when you meet someone who shares your interests. She is a Dutch/Australian woman living in gorgeous Chiang Mai in the north of Thailand. There she runs Arun Thai Natural, a small business that manufactures and sells natural skin care and massage products utilising local Thai herb lore. Marike sources her own ingredients, driving on those insane Thai roads to get to growers and tiny vendors tucked away. She chats to the local women and discovers new plants and uses which she can store away for future recall.
Her employees are locals who may not necessarily have the same work ethics that we are used to in the western world, but it is important to her to support the local community. So, sometimes there are kids who are unable to attend school that day but that’s ok, because they can entertain Marike’s little princess daughter. Working around interesting conditions, keeping her sense of humour (and purpose) while battling failing utilities, relaxed bureaucracy and temperamental weather conditions. To Marike that is all part and parcel of running a business in a country whose people are very dear to her heart. She makes do. She makes do, spectacularly well. In fact, the makes the kind of products that ever popular day spas around the world like to get their hands on. So lets help spread the word, please!
On to my moisturiser….which is where the herbal content comes in, promise!
I have weird skin. Some products work and some don’t. It doesn’t matter if they are natural, organic, made with moon rays carried on fairy wings…..I’ll still have issues. So last year I bought a selection of oils from Arun Thai to see how they would go.
There are quite a few products to choose from and my three choices from the Aroma Body Oil range were Green Tea Kaffir Lime, Ginger Lemongrass Mint, and Thai Healing Herbs. It is the Thai healing herbs oil that I use for my face.
“A beautiful handmade Thai oil for massage, bath and body care. Using a 100% natural rice bran oil base, our oil is very high in natural Vitamin E and antioxidants to care for dry, damaged, ageing and sensitive skin. Blended with only pure essential oils, Arun Thai Natural Aroma Body Oil Thai Healing Herbs evokes the fragrance of tropical Thailand, balancing the herbal, healing fragrances of Phlai and Basil with earthy Ginger and classic Thai Lemongrass.
Ingredients: Rice Bran Oil, Phlai Essential Oil, Basil Essential Oil, Ginger Essential Oil and Lemongrass Essential Oil.
Arun Thai Natural Aroma Body Oil Thai Healing Herbs uplifts your moods and gives natural, gentle care to your body. The pungent herbal blend is used for restoring balance and improving circulation.
As rice bran oil is one of the most stable oils used for body care, it will not go rancid even under extreme heat (remember it’s really hot here in Thailand where it comes from) and has a shelf life of at least 18 months without refrigeration. The rice bran oil absorbs quickly into your skin and does not leave a messy or smelly oil slick… all you’re left with is soft, supple skin and the gentle fragrance of Ylang Ylang and orange.”
Marike doesn’t know I am writing this and I most certainly did not get paid to wax lyrically about her fabulous products. I just want to let you, who value traditional herb lore regardless from what part of the world, know about another small venture that is making a difference in their part of the world and sharing some amazing products with the rest of the world.
I’m still holding out for an Australian wholesaler to appear so that I can buy the Red Rice Renewing Body Polish, (and the facial scrub and the white clay mask and, and …….) which for now can’t come into Australia because of our cutoms restrictions.
Please have a look at Arun Thai and their exotic herbal products. “100% plant-based… perfect for vegetarians and people who care about their health and the future of our earth.”
