Today I am super excited!

At the Veterans’ Affairs Nutrition & Healthy Choices Expo I ran into a Facebook friend of mine and she mentioned a herbal shop in WA.  True to her promise of sending me information about it, it arrived in my inbox this morning.  Thank you Barbara.  I popped over to the site and I AM IN  LOVE!!

How can I not have heard of this place?  The products sound superb, fantastic philosophy and work ethics , just the photos of the premises make you want to move in permanently.

Ok, so you’ll want to know what this amazing herbal haven is called right? I hope they wont mind me stealing the logo for this post.

In their own words: “Being in the Tinderbox can ignite a spark of knowing, like tuning in to a common wellspring of plant lore that is inherently part of being human. Somehow people recognise this when they smell and feel the products; it is like they could have made them themselves, so familiar are they. Indeed, plants do possess a biochemical intelligence that speaks directly to the human organism. It is this symbiosis between plants and humans that we explore and develop.

The Tinderbox range includes: a comprehensive range of herbal teas for most common ailments and simple enjoyment, gorgeous skin-care products, herbal remedies for effective and simple home treatment, home accessories, natural incense, seductive, pure plant perfumes, a delicious gourmet collection, divinely smelling massage oils for every type of use, aphrodisiac and pregnancy products as well as aromatherapy options.

These are no ordinary products, but an “experience” of healing and well-being at affordable prices.”

There are stockists all over Australia and even in mainland China & Taiwan. I already have a big list of products I want to try.

Of course I love making my own products and would love you too to try your hand at making your own herbal goodies. But realistically, not everyone has the time or the inclination to do this.  That doesnt mean they should have to miss out on herbal goodness to improve the health and well being of their families.

A great way to spark a herbal passion is to try high quality herb products from reputable sources. Once the herb bug has caught on you’ll want to know more and more and more….

That’s what Herbology is all about. Spreading the word far and wide, bring herb awareness to everyone everywhere, no matter what their lifestyle choices.

Stay herbal!
AnkeB

I recently had the pleasure of cooking a herby meal for a local reporter.  This morning I found a full page article in one of our major newspapers (The Courier Mail) featuring yours truly and this delicious lemon balm pasta dish.

It’s wonderful to see Herbology got a mention.  Spreading the word on herbal goodness, one recipe at a time

Stay herbal

AnkeB

For the month of July we have  another of my absolute favourite herbs:

Lemon Balm - Melissa officinalis

A member of the mint family it is a prolific grower and provides an attractive cover for most of the year. It grows in any soil, full sun or partial shade. It has a tendency to take over as it spreads freely by self seeding.  It grows to an average of 30-80cm in height (12-32in). Quite bushy in appearance it has oval shaped, rough leaves that exude a strong lemon scent. Subtle yellow flowers appear in clusters in late summer.

The leaves are the part most used and they have multiple applications in the kitchen and in herbal medicine. There is evidence that lemon balm has been in use for over 200 years with the Swiss physician Paracelsus calling it the “elixir of life”. Many old herbalists refer to it as a comforter to the heart and that it will drive away melancholy and sadness.  In other words, even in the old days it was well known for its antidepressant properties.
As I already mentioned, lemon balm tea and tincture  is used to treat depression, nervous tension, insomnia, anxiety and tension headaches. A sedative and relaxant it makes for a perfect infusion to have at the end of a stressful day, or even in preparation of a stressful day to come.  It is known to have properties which will treat insect stings and sores by placing a poultice of crushed leaves directly onto the affected area.  Added to apple cider vinegar it makes for a great hair rinse and added to bath water it will soothe the mind and the muscles.

In the kitchen the fresh leaves add their lemon flavour to salads, soups, sauces and stuffings.  Great with poultry and fish, lemon balm also lends itself to improve the flavour of desserts, cordials and liqueurs.  The Holy Roman Emperor Charles V (1500-1558) was a great fan of Carmelite Water in which lemon balm is the main ingredient.  Lovely in a fruit salad or a cooling summer punch made from lemons, apple juice and lemon balm infusion.

For recipe ideas…

* Use handfuls of fresh lemon balm leaves to stuff into the cavity of a chicken and sit on a bed of leaves and stems to roast. This keeps the chicken moist and provides a delicious lemon flavour all through the bird.

* Pour a litre (1 quart) of boiling water over a good handful of fresh leaves, cover and leave to cool. Strain and add the juice of 2 lemons and a litre (quart) of clear apple juice.  Serve chilled.

There are other uses for lemon balm too. Crushed leaves will provide a wonderfully scented oil when rubbed onto wooden furniture.  And for those of you who keep bees, if you rub the inside of a new hive with lemon balm leaves it will attract the bees and make sure they will never want to leave.  Hence it’s other known names which are Bee Balm and Honey Plant.

Do try lemon balm at home, it is a terrific remedy and addition to your diet.

We are delighted to be taking part in the Department of Veterans’ Affairs …

Nutrition & Healthy Choices Expo 2010
20th July 2010
10am—2pm

The Irish Club Brisbane
175 Elizabeth Street

Free Entry Event – Everyone Welcome

Special Guest Speakers, Demonstrations, Information stalls, Samples, Lucky Door Prizes, Healthy Refreshments, Entertainment by The DVA “Quartet a la carte” Songsters throughout the Day!

PRESENTATIONS &  COOKING DEMONSTRATIONS

10.15am – 10.45am
Nutrition Australia presents “Food variety and Physical Activity”

10.50am – 11am
Official Opening of Expo

11.10am – 11.30am
RSPCA presents “Choose Wisely”

11.40am – 12pm
Qld Health HACC/MASS presents “Continence Awareness”

12.10pm – 12.30pm
Pharmacy Guild presents “Home Medication Awareness”

12.50pm – 1.10pm
Mind Gardeners presents “Healthy Mind, Healthy Body”

1.20pm – 1.50pm
Nutrition Australia presents “Healthy Aging & Bone Health”

10.50am – 11.50am
Nutrition Australia presents “Healthy Easy Economical Snacks”

12.15pm – 1.15pm
Nutrition Australia presents “Healthy Food Fast”

HOW TO GET TO THE EVENT

RSL Transport

Buses will be leaving from the following RSL’s:

* Kedron Wavell RSL Sub Branch Ph 33590460
* Gaythorne RSL Sub Branch Ph 33554655
* Redlands RSL Sub Branch Ph 34881102
* Woodridge RSL Sub Branch Ph 0439816018

Please contact your relevant RSL for availability.

Public Transport
For more information contact Translink on 132230 or www.translink.gov.au

Parking
Parking available at The Myer Centre, The Wintergarden or Secure Parking in Elizabeth St

Drop off/Pick up
Limited drop off and pick up zone directly outside of the Irish Club on Elizabeth Street with access between 10am and 2pm. The Irish Club Brisbane, 175 Elizabeth St

www.dva.gov.au

Eczema and dermatitis are very difficult to treat and those who suffer from it are driven to distraction by the discomfort they cause.  When babies and young children are affected it can be heart wrenching because the little ones can’t help themselves and often the scratching just makes things worse.

A couple of nights ago a local television program featured a herbal product I am quite interested in –  Garden Of Eden’s Baby Oil.

Always one to be wary of “snake oils” advertised as the latest cure, I looked into this herbal oil and so far I am impressed by the anecdotal evidence of its effectiveness.   Naturally the show featured a dermatologist who would prefer people to use cortisone based ointments and creams because “they have no side effects”.  Ok, so I don’t actually accept that cortisone doesn’t have side effects and I am more open than this particular expert as to the healing power of herbs.

Said to be based on an Aryuvedic formula of 14 herb extracts and 9 plant oils the oil is marketed as a baby oil, but can be used safely on any skin type. Since eczema and dermatitis is a common problem it comes as no surprise that the suppliers of this product have sold out after the program was aired.   The next shipment is expected in early August.

I have just ordered a bottle of the oil for my son who has a very resistant case of eczema and I’ll be more than happy to report how that works for him.

Step right up for the bout of the century!

The virus smashing power of Sambuca Nigra vs the vile and insidious workings of Influenza and his gang.

NEW batch of ORGANIC ELDERBERRIES has just arrived
- in time to beat all the nasties floating around this season.

I know I tend to go on about the Elder – Sambuca Nigra – It is such a fabulous power house of health giving properties. Here is a recent UK study that looked into the flu fighting properties of elderberry extract.

“During an in-vitro study carried out in London by Retroscreen Virology in October 2009, black elderberry extract was found to be at least 68.37% effective against the H1N1 strain otherwise known as Swine Flu Pandemic strain.”

You’ve picked and dried your herbal harvest now it’s time to store everything properly to make it last.

Realistically you can’t beat the classic glass jar for storing dried herbs.  It seals well, protects from damp and dust, insects stay out and you can see if anything has gone awry with the contents.  Keeping an eye on your herbs is especially important in the first couple of weeks after drying in case there is residual moisture which leads to mould.

Choosing the right jar is not rocket science.  It has to be whole, clean and dry.  Dont make it too large or too small.  Collect all manner of sizes throughout the year so you’ll have a wide choice when you need it.  Make sure there are no remaining odours from whatever occupied the jar last as this will affect your herbs. Label your jars with common name (maybe even botanical name) and date.  Store jars in a cool and dark spot.

Of course putting herbs in a jar is not the only way to store your herbs.

You can preserve your herbs in oil too.  I prefer not to use fresh herbs in oil as the moisture content promotes rancidity and then there is the whole botulism issue.  I am not sure that there has been a reported case of botulism from infused oils, but the common rule is to use plant material that is completely dried, completely submerged in the oil and which is completely removed before storing for any length of time. If you are planning on using the oil up within a week of making then you can leave the herbs in – they do look rather pretty.

If you are concerned about the loss of colour and flavour through drying, you could always use freezing as your method of preservation. Frozen herbs are useful for cooking and for use in making beauty products.

To freeze herbs

If your herbs need cleaning, wash them quickly and dry on kitchen paper. If they are organic and grown free of pollution they wont need washing. Strip leaves and petals from the stems. Lay herbs in single layers and pack them flat in a container or zip-lock bag. Make sure you remove as much air from the bag as possible. Mark your chosen container with the name and date.  When you need to remove herbs from the freezer work quickly. You’ll want to chop a piece off your herb sheet before it defrosts and goes soggy.  I also like to freeze mine in ice cube trays. This allows me little portion sizes to add to my favourite recipes without defrosting too much. You can chop them and freeze straight away or you can blend with a little water and freeze the resulting pulp. Use herbs frozen, dont defrost them first.

Here are some examples of herbs that freeze well

Storing your herbal bounty well means that you are able to access the wonderful flavours and health giving properties of herbs all year round.

Stay herbal
AnkeB

To dry your herbs you need to create the the right environment. Perfect conditions for drying include a consistently high temperature and low humidity. Sun drying is an age old practice but for herbs it can be detrimental, causing colour loss and losing all important volatile oils as well.You’ll want to dry your plant material as quickly as possible before the natural process of decay sets in, but not use excessive heat to speed up the process.

Ovens have been used but the heat tends to be too fierce and there is some anecdotal evidence that microwaves work but, personally, I believe the drying to be uneven. The use of a glass of water to maintain proper microwave conditions also defeats the purpose of keeping humidity low. A dehydrator that circulates the air and has a temperature control works very well.

Ideally you’d have a space that is dry, well aired and where the temperature is consistently between 20 – 32C/ 68 – 90F. Avoid dust and direct sunlight, this will keep your plant material clean and preserve colour.

If your plants are particularly dusty or dirty, or you used chemicals (which I know most of you dont) do wash them.  Fill a tub with cold water and dunk your plant material several times to remove any impurities. Lay out on a draining board and pat dry gently between tea towels.

Drying leaves

If the leaf is very small you may wish to dry some herbs on the stem, where as larger leaves you may wish to dry individually. Spread your leaves out on trays, frames stretched with netting or hang tied in small bunches. Leave enough for air to circulate freely.  Drying time varies depending on thickness, moisture content and humidity in the air. The rule of thumb is to dry leaves until they are crisp and crackly to the touch.  This process can take anywhere between 3 days to a week.

Drying flowers

If the blooms are quite large, remove the petals to dry. Calendula/Marigold flowers can be dried whole and the petals removed afterwards. Lavender flowers are kept on a long stem and hung tied in bunches to dry.

Like leaves, flowers can be dried on trays or netting  but if you need the buds to stay in particularly good shape for decorative purposes then you might wish to dry them upright with stems pushed thru wire trays.  Leave until flowers are papery and dry.

Drying seeds

Pick seed heads with stems attached and make sure they’re free from insect life. Tie stems into bunches then invert then into a paper bag  (do not use plastic, it attracts moisture) and tie the bag around the seed heads.  Hang up and leave to dry in a warm, airy place. Once completely dry clean off any pods or husks

Drying roots & bark

Scrub roots and bark thoroughly then chop into small pieces ready for drying.  These tougher plant materials require higher drying temperatures and can be dried in the sun.  Here the oven can be used quite successfully at a very low temperature and the door left slightly open.

Dried outside on trays or netting it is advised to cover with muslin or the like to keep dust and debris away.  The roots/bark is dried when it they snap easily.
Overall drying your own is easy. Just remember to keep it warm, dry, clean and dont let the plants touch while drying.

Happy harvesting
AnkeB

The next three posts will continue on with the gardening theme.  I hope the Herbal Garden Sprays post helped you maintain and protect your plants as best as possible. Soon it’ll be  time to harvest, dry and store your hard earned crop and that is what I am dedicating the next three posts to.

Harvesting herbs is an ongoing process.  Different plants have different requirements, some you can pick at while dormant, others like a good cutting back to produce a second crop.  In this post I will be a bit generic to give an overview of harvesting different plant materials without going into details for for every plant.

Time of day:
Choose a fine, sunny morning to do your harvesting, early enough that the heat of the sun has not yet caused the volatile oils to dissipate but late enough that there is no more moisture from dew or rain on the plant.  If the plants get too hot you will lose too much goodness and if picked wet they go mouldy before properly dried.

Leaves:
Leaves will be at their most potent before flowering as all the plants energy went into the stems. Once flowers form the energy is shared.
Pick small leafed herbs by the stem and strip them off later.  Larger leaves can be picked individually.  Only keep the best leaves to dry and store.  Dead and discoloured leaves can contribute to the making of compost.

Flowers:
Flowers should be cut either just before or shortly after opening.  They are best while their colour and scent are at their best and before their petals have dropped.  Pick flowers individually, some like lavender are picked with a long piece of stem attached whereas others just the actual ‘head’ is carefully picked off.  For some you may wish to strip the petals and for other, often smaller flowers you will want to keep them whole to dry.

Seeds:
Seeds are harvested before they are ready to fall but after they have lost their green colour. They can go from green to ripe very quickly so you have to keep a close eye on them before they start to spread.  Collect the whole ‘head’ and retrieve the individual seeds later.  If you think you are going to lose the seeds you can tie some paper or muslin around the ‘head’ before they are ripe.

Roots (rhizomes):
Roots are best harvested later in the growing year when the plant is dormant while leave growth is at a minimum. When cutting roots you may wish to leave a portion in the ground so the plant can regenerate in spring.  Some herbs, like comfrey, dont need much encouragement for regrowth and will return with even the smallest bit of root left in the ground.

Bulbs:
Bulbs like onion and garlic are dug up in late summer or early autumn.  You can usually tell that they are ready for harvest by the green parts above ground having dropped to the ground  and turned brown.

Bark:
Make sure you dont strip bark from very young trees and do not ‘ring bark’  which means stripping bark all the way around the trunk. Do not take too much bark from the same tree as this might kill it. Use sharp and clean tools and keep your cuts 1m/3ft above ground. Lastly, do not harvest from endangered or protected species.

Wild Foods:
Be sure the plant you pick is the plant you think it is.  Correct identification is vital – your life may depend on it. f you have any doubt, leave them where they are. Check the environment, there is no point picking in areas that are subjected to heavy pollution or exposed to pesticidesI.  Many wild plants are protected by law, educate yourself about the rules of wildcrafting in your local area. Do not over pick, leave some to spread for future harvest and to maintain growth in the area.

I wish you a bumper crop and will be back shortly showing you how to dry your herbal bounty

Stay herbal
AnkeB

Herb of the month follows the theme of my favourite herbs. For June I have chosen Rosemary.

Rosemary - Rosmarinus officinalis – is a well known and much loved herb. A member of the mint family it has been used for many centuries for culinary, medicinal and decorative purposes.

A bushy, evergreen shrub loves a climate similar to the Mediterranean and can grow up to 1.5m/5 ft tall. It’s leathery leaves, almost needle like, can vary in colour from a deep shiny green with a silvery underside to an almost blue grey.  Small purply blue flowers add to the visual appeal and the whole plant is loaded with volatile oil which release a fabulous aroma when bruised. Rosemary is easiest grown from cuttings in a sunny location with well drained soil. Regular trimming ensures steady growth and to prevent the plant becoming woody you must prune it after flowering.

There are many ways of utilising rosemary in the kitchen. Leaves or whole sprigs are used in meat dishes and stews.  Roasted potatoes and other root vegetables benefit from its flavour as do sauces and soups.  The leaves make a wonderfully aromatic vinegar and work great in an infused oil.
Rosemary is so versatile it is also used in desserts, drinks, pickles, liqueurs and more. When barbecuing stripped stems on the coals add a great flavour to the food.

Medicinally rosemary infusions are a great tonic and ease digestive problems. Also said to be good for respiratory issues such as asthma, bronchitis, colds and coughs. Sip a 1/4 cup of rosemary tea, 4 times a day for no longer than one week. Added to ointments the essential oil fights bacteria and fungal infections as well as heal cuts and bites. Rosemary baths ease muscle aches, bruises, neuralgia and sports injuries.
CAUTION: Do not drink more than one cup of rosemary infusion a day and for no longer than one week.  Do not use when pregnant or if you suffer from epilepsy.

Having a rosemary plant in an area of study or work helps improve retention of information. Long a symbol of remembrance burning the oil can improve brainpower and failing memory. I reported on some scientific evidence of this in Rosemary Goes Scientific which basically backed up what so many generations before us already knew.

As usual I like to bring you some of the more unusual uses of herbs, particularly food ideas. These are great to surprise dinner guests and make for great presents too.

Apple, Strawberry and Rosemary Jelly

Those of you that make herbal jellies such as lavender or violet will be familiar with this process.
Ingredients
900g/2 lb cooking apples, washed and chopped (no need to peel or core)
900g/2lb strawberries, washed and halved
7 tablespoons fresh rosemary, chopped finely
approx. 1.3kg/3 lb sugar
1.75 l/3 pints water

Combine apples, 5 tablespoons of rosemary and water in a pan. Simmer on a gentle heat until apples are soft and mushy (about 25 mins).
Add the strawberries during the last 5 minutes of cooking.

Immerse a jelly bag in boiling water for 2 minutes. Drain it and hang securely over a large bowl. If you dont have a jelly bag I find that a sive lined with a sterilised piece of muslin also does the trick.

Strain the fruit mixture through the bag and leave overnight until all the juice has dripped out.
Measure the amount of liquid you have. In a pan combine 450g/1 lb sugar for every 600ml/1 pint of juice. Heat gently to dissolve the sugar. Bring to a boil and boil until setting point is reached.

Leave to cool for 15 minutes then stir in the remaining rosemary leaves. Transfer to dry, sterilised jars and cover with a lid. Store in a cool and dark place for up to 6 months.

Makes about 1.8kg/4lb

Rosemary Infused Vinegar

Ingredients
600 ml/1 pint white wine or apple cider vinegar
90 ml/6 tablespoons fresh rosemary, chopped
several sprigs or rosemary

Heat vinegar until just under boiling point. Add the chopped rosemary, cover, take off the heat and leave to infuse for 3 days.

Strain vinegar through a muslin lined sieve. Poor into dry, clean bottle(s). Push several sprigs of rosemary, tip pointing upright into the vinegar. Seal with a lid or stopper. This vinegar can be used straight away. If it is to be stored, leave out the sprigs and keep for up to 6 months.
I could seriously write a small recipe book dedicated solely to rosemary.

Stay herbal
Anke B