I'm Marcy Lautanen-Raleigh growing herbs is a passion I've had for more than 20 years now. The Backyard Patch is my own herb business started in 1995. I specialize in fresh, amazing, organic blended herbs. Those for cooking, tea and bath -- and they are all home-grown and hand-blended. In the last 20 years I have gained a knowledge of herbs and their flavors that I share here.
Check out the first post with Tarragon Mustard that also shows all the links for the Gift Card Giveaway. You can enter the giveaway until Midnight on Wednesday November 22, 2017
This rosy cider simmers for just 10 minutes, making a great choice
for drop-in visitors or last-minute parties. Great served with Christmas
Rosie Christmas Cider
1 small orange, halved 1 teaspoon whole cloves 8 cups apple cider or apple juice 4 cups cranberry juice 1 tablespoon honey 6 inches stick cinnamon
Push tips of cloves into
orange rinds. In a 4- to 6-quart Dutch oven, combine cider,
cranberry juice and honey. Add clove-studded orange halves and stick cinnamon.
Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Discard orange
halves and cinnamon sticks before serving.
Holiday Spice Cookies
take some planning and a bit of effort, but the recipients of these cookie gifts will be grinning all
through the holiday. And the spicy flavor makes them a perfect complement
to the Cider recipe above.
3/4 cup vegetable
shortening (preferably trans-fat-free)
2/3 cup packed light brown
1 large egg
1/2 cup molasses
1 teaspoon pure vanilla
1/4 cup granulated
Heat oven to 350° F. In a medium
bowl, whisk together the flour, Cinnful Dessert Blend, baking soda, salt, and
pepper. Using an electric mixer, beat the shortening and sugar on medium-high
speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the egg,
molasses, and vanilla. Add the flour mixture, mixing just until combined (do
not over mix). Place the granulated sugar on a plate. Roll heaping
tablespoonfuls of the dough into balls; roll in the sugar to coat. Place on
parchment-lined baking sheets, spacing them 2 inches apart. Using a glass,
press the balls to a ⅜-inch thickness and sprinkle with more granulated
sugar. Bake, rotating the sheets halfway through, until the edges
are firm, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer
to racks to cool completely. Store the cookies in an airtight container at room
temperature for up to 5 days.
*Email me at Marcy@backyardpatch.com
if you want a substitute spice blend for the Cinnful Desert Blend mentioned in
I decided to give my guests some holiday cash! In addition to helping you make some herbal and edible gifts this Christmas, we are kicking off the holiday posts with a gift card giveaway. Scroll past the recipe to find all the details. And stop back for more recipes and entry reminders in the coming days.
Make a hand-made mustard and pair it with Herbal Honey for a perfect homemade gift. They this sophisticated mustard that is very simple to make.
1/4 cup black mustard
1/4 cup yellow mustard
1/4 cup dry powdered
3/4 cup cold water
1/4 cup dry white wine
1/4 cup white wine
1 teaspoon dried
1/8 teaspoon ground
Mix mustard seeds,
powdered mustard, and water in the upper pan of a lined, glass or stainless steel double boiler.
Let stand at least three hours. In another stainless steel or enamel saucepan, mix the
wine, vinegar, tarragon, and allspice and bring to a boil. Strain the liquid
into the mustard mixture and blend well. In the lower pan of the
double boiler, heat water to boiling, then reduce heat to a simmer. Place the
upper pan, containing the mustard mixture, on top. Cook, stirring, until the
mustard is as thick as you like. It will thicken a bit more as it
cools. Cover and refrigerate.
Mustard keeps for an extended time, so make ahead and give as a gift, just tell the recipient to keep it refrigerated and bring freshness into their winter cooking.
Now if you do not want to make all your gifts, then check out these great gift cards we are giving away and visit some great blogs in the process!
Please stop by and say hi to these wonderful ladies and their blogs.
The giveaway will end midnight on Wednesday, November 22nd, the night before Thanksgiving. You will have 48 hours to respond to the email claiming the prize. If you respond right away, we will get you the gift card code promptly so that you can shop with it on Black Friday! If we don't hear in 48 hours, we will choose another winner. a Rafflecopter giveaway
One of my favorite meal items when I eat out is the mini
loaf of wheat bread and butter you get at the Outback Restaurant. I do not go out there very often however, so
I found a way to make a honeyed butter with herbs that is an improvement on
that sweet restaurant treat so I do not have to wait until my next birthday to
Heat the honey in the microwave until just warm (about 30 to
454 seconds.) Stir in the herbs, cover
with plastic wrap and place in refrigerator for 24 hours. Skim the herbs from the top and discard. Bring honey to room temperature and whip for
1 minute with a hand held mixer set at medium speed. Add butter and mix 30 seconds more until
mixture is light and creamy.
Because honey has a great shelf life and anti-bacterial
qualities, you can store this covered in the refrigerator for up to 3
weeks. It should always be served at
room temperature for best flavor.
What can you use whipped butter on?
butter can be piped onto dishes to make your food look extra fancy. Garnish
foods with savory whipped butter directly before serving to preserve your
·While savory whipped
butter is best the same day made, it can be made ahead and kept in the
refrigerator until it's time to serve.
pair savory whipped butter with dessert! A chili-infused whipped butter,
for instance, would pair nicely withbrownies, and a basil-lemon flavored whipped butter would
be a delight with a lemon tart.
·Chives, thyme, sage, and rosemary make a fantastic
pairing as a steak or meat topping.
·Use a bit of mustard in the butter instead of honey
and you make a fantastic butter for sandwiches and burgers (as a bonus, it's
tasty for dipping fries, chips, or pretzels, too),
·Add a savory whipped butter to spicy soup such as
Halloween is populated with many characters the most popular
are witches. But Fairies are often
associated with Halloween too, now most fairies are considered shy and
withdrawn hiding in gardens and enjoying blooms, but a more mischievous version
of a fairy is called a hobgoblin, often considered to be fearsome creatures, that
historically just brought bad luck. But there are three deadly herbs that are
often found in literature about Halloween Witches. Incense is often burned by
witches and those conducting magic. An incense
made with frankincense, myrrh and dill was used to ward off hobgoblins.
Hobgoblin beer logo
A selection of other herbs are often associated with being
used to create mischief as well, some are even poisons, yet still used in some
magick and healing.
These three herbs are often called the witching herbs,
perhaps because each can cause hallucinations:
Hyoscyamus niger, commonly
known as henbane, black henbane or stinking nightshade,
is a poisonous plant in the family Solanaceae. The name henbane
dates at least to AD 1265. The origins of the word are unclear, but
"hen" probably originally meant death rather than referring to chickens. Other
etymologies of the word associate it with the Indo-European stem *bhelena whose
hypothetical meaning is 'crazy plant.' Henbane was historically used in
combination with other plants, such as mandrake, deadly nightshade,
and jimsom weed as an anesthetic potion, as well as for
its psychoactive properties in "magick brews". These
psychoactive properties include visual hallucinations and a sensation of
Henbane was one of the ingredients in gruit,
traditionally used in beers as a flavoring. Several cities, most
notably Pilsen, were named after its German name "Bilsenkraut"
in the context of its production for beer flavoring. The
recipe for henbane beer includes dried chopped henbane herbage, bayberry, water, brewing malt, honey, dried yeast, and
brown sugar. Henbane fell out of usage for beer when it was replaced
by hops in the 11th to 16th centuries, as the Bavarian Purity Law of
1516 outlawed ingredients other than barley, hops, yeast, and water.
In 2008, celebrity chef Antony Worrall Thompson recommended
henbane as a "tasty addition to salads" in the August 2008 issue
of Healthy and Organic Living magazine. He subsequently said he had
made an error, confusing the herb with fat hen, a member of the spinach
family. He apologized, and the magazine sent subscribers an urgent message
stating, "[henbane] is a very toxic plant and should never be eaten".
Plants like Henbane should only be collected and used by
people who are very experienced. The plant
H. niger is susceptible to considerable
diversity of character, causing varieties which have by some been considered as
distinct species. Thus the plant is sometimes annual, the stem almost
unbranched, smaller and less downy than in the biennial form, the
leaves shorter and less hairy and the flowers often yellow, without any purple
markings. The annual plant also flowers in July or August, the biennial in May
The annual and biennial form spring indifferently from the
same crop of seed, the former growing during summer to a height of from 1 to 2
feet, and flowering and perfecting seed, the latter producing the first season
only a tuft of radical leaves, which disappear in winter, leaving underground a
thick, fleshy root, from the crown of which arises in spring a branched, flowering
stem, usually much taller and more vigorous than the flowering stems of the
annual plants. The annual form is apparently produced by the weaker and later
developed seeds formed in the fruit at the ends of the shoots; it is considered
to be less active than the typical species and differs in being of dwarfed
growth and having rather paler flowers.
Henbane will grow on most soils, in sandy spots near the
sea, on chalky slopes, and in cultivation flourishing in a good loam. It is,
however, invasive in its growth, the seeds being prone to lie dormant for a
season or more, refusing to germinate at all in some places, and the crop
varying without any apparent reason, sometimes dying in patches. In some
maritime locations it can be grown without any trouble. It requires a light,
moderately rich and well-drained soil for successful growth and an open, sunny
situation, but does not want much attention beyond keeping the ground free from
commonly known as belladonna or deadly nightshade, is a perennial herbaceous
plant in the nightshade family Solanaceae, which includes tomatoes,
potatoes, and eggplant. It is native to Europe, North Africa,
and Western Asia. Its distribution extends from Great Britain in
the west to western Ukraine and the Iranian province
of Gilan in the east. It is also naturalized and/or introduced in
some parts of Canada and the United States. The foliage and berries are extremely toxic, containing tropane alkaloids. These toxins include atropine, scopolamine and hyoscyamine, which cause
a bizarre delirium and hallucinations. Atropa belladonna has
unpredictable effects. The antidote for belladonna poisoning is the same
as for atropine.
It has a long history of use as a medicine, cosmetic, and
poison. Before the Middle Ages, it was used as an anesthetic for surgery;
the ancient Romans used it as a poison (the wife of Emperor Augustus and
the wife of Claudius both were rumored to have used it for murder);
and, predating this, it was used to make poison-tipped arrows. The genus
name Atropa comes
from Atropos ("unable to be turned aside"), one of the
three Fates in Greek mythology, who cut the thread of life after her
sisters had spun and measured it; and the name "bella donna" is
derived from Italian and means "beautiful woman" because
the herb was used in eye-drops by women to dilate the pupils of the eyes to
make them appear seductive.
Belladonna was first found in the Southern and Central
Europe. It is now cultivated in other parts of the world such as Sweden,
Britain, North America, Asia, etc. In many countries, it is considered as a
poisonous weed. In India too, belladonna is grown widely.
Mandrake Mandragora officinarum
is the type species of the plant genus Mandragora. It is often known
as mandrake, although this name is also used for other plants. A mandrake is
the root of a plant, historically derived either from plants of the genus Mandragora found in the Mediterranean
region, or from other species, such as Bryonia
alba, the English mandrake, which have similar properties. The plants from
which the root is obtained are also called "mandrakes".
The name derives from the fact the branching root was often
similar to the shape of a man. Mediterranean mandrakes are perennial herbaceous
plants with ovate leaves arranged in a rosette, a thick upright root, often
branched, and bell-shaped flowers followed by yellow or orange berries.
They have been placed in different species by different authors. They are a variable perennial herbaceous plants with long thick roots
(often branched) and almost no stem. The leaves are borne in a basal rosette,
and are very variable in size and shape, with a maximum length of 18 inches.
They are usually either elliptical in shape or wider towards the end, with
varying degrees of hairiness.
Mandrake from Harry Potter Series
Because mandrakes contain deliriant, hallucinogenic, tropane
alkaloids and the shape of their roots often resembles human figures, they
have been associated with a variety of superstitious practices throughout
history. Accidental poisoning is not uncommon. Ingesting mandrake root is
likely to have other adverse effects such as vomiting and diarrhea. In the
past, mandrake was often made into amulets which were believed to
bring good fortune, cure sterility, etc. In one superstition, people who pull
up this root will be condemned to hell, and the mandrake root would scream
as it was pulled from the ground, killing anyone who heard it. Therefore,
in the past, people have tied the roots to the bodies of animals and then used
these animals to pull the roots from the soil. They have long been used
in magick rituals, today also in contemporary pagan traditions
such as Wicca and Odinism.
So burn your incense and keep away the hobgoblins and try not to get into too much mischief this Halloween.
A plant with strong ties to Halloween is the elderberry, Sambucus nigra. A small, bushy tree with white flowers and almost black berries, the elderberry was associated with the Germanic goddess Holle (or sometimes Hulda) and was named Hollerbeier for her.
Guardian of the dead, the goddess survives today in caricature as a Halloween witch. But as Frau Holle, she was a caring grandmother and wise crone. She helped souls cross over and took messages to them—perhaps written in elderberry juice ink. She is often seen as being half white and half black or being in both the world of the living and the dead.
Frau Holle, as she is known in Germany, was called The Queen of the Witches. The brothers Grimm tell a story of step-sisters who both go to visit Frau Holle in the 'nether realms'. They begin their journey to her by falling in a well........... Sandra Kleinshimdt, Encyclopedia Mythica
With the influx of German immigrants to the United States before the turn of the last century, these traditions were brought here. In North America, European immigrants found their elderberry’s close relative, S. canadensis, and continued their traditions. People carried pieces of its wood for protection, tied prayers to its branches and left apples beneath it as offerings. Among the Pennsylvania Dutch it is a the number one magical plant.
The elderberry is revered for its health benefits. Since the time of Hippocrates, the benefits of taking elderberry in all its forms have been touted and shared. A tea from its flowers treats cold and flu symptoms, substantiated by the German Commission E (that country’s equivalent of the U.S. Food and Drug Administration), and its berries are rich in antioxidants and vitamin C.
Flowering Elderberry courtesy of Tina Sams
So I felt it only perfect to share an Elderberry Cordial recipe for the weekend. The dark purple color also makes it perfect for a Halloween gathering!
recipe adapted from Hollerbeier Haven newletter
1 quart fresh ripe elderberries, stems removed (frozen will do also, but not dried)
1 cup water
1/2-inch piece of ginger root
1 teaspoon whole cloves
1/2 teaspoon whole allspice
honey and brandy (proportions below)
Combine berries with water. Simmer over low heat for 40 minutes, or until berries begin to release their juices. Mash with a potato masher to get all the possible juice.
Strain the pulp from hot berry juice and return liquid to a clean pot. Add the ginger, cloves and allspice and simmer for 15 minutes. Strain again.
Measure the amount you have of this spiced berry infusion and add an equal amount of honey and 1/2 of the amount of good brandy. Bottle it and store until you can enjoy it on Halloween.
How much do you hate cleaning up your garden in the fall?
I used to. When I looked out my kitchen door and saw
more brown than green, I would grimace and think, “…next weekend.”
Inevitably, clean up kept getting pushed back by other, more pleasing events. But there comes a moment when I cannot put
off the inevitable; I have to clean up the garden and put it to bed for the
winter. Preferable before the heavy rains set in. But I like brisk weather and a clear brisk fall day is perfect to clean out the garden beds and I know I’ll be glad I
did in the spring!
Garden Clean Up Tips
Anyone who has gardened for a few years has come up with their own tips and
tricks for making garden clean up a bit easier. I have discovered a few
things that might make life easier for any organic gardener.
Be prepared. When I go out to clean up, I always bring the
tools I’ll need to make it easier. So my tool chest contains:
1. 1. Scissors – the knots
you used to tie up tomatoes will be real tight after a summer of rain and heat.
Trying to pull them off just frustrates.
2. 2. Pruners – if you try
to cut back blackberries or blueberries without
them, the chances are you’ll do more damage than good. These small, sharp
sheers can cut through up to an inch of stalk or wood.
3. 3. Shovel – I sometimes
need to coax some of the plants from the ground. Eggplant and tomatoes
get stems more than an inch in diameter and their roots can extend up to 10
feet from the base of the plant. So, a bit of shovel power comes in
4.Rake – I prefer the
good, old-fashioned garden rake because it’s heavier than a leaf
rake and the tines won’t work against me as I rake up fallen tomatoes
5.Bucket – I use an
empty kitty litter container and I use it to pick up all the tomatoes that hit
the ground at the end of the season.
6.Garden gloves – I also
coat my hands in lotion and scrape a bar of soap under my nails to make the
cleaning up of me afterward a bit easier.
Clearing the Ground
I actually find this the most motivating. Pulling off tomato cages, cutting vines out
of my trellis and fence and tearing up the roots of the dying plants gives
order back to my space and lets me see the promise of next year. All annual vegetable and herbs plants need to
be removed and moved to the compost bin.
The perennials like asparagus, blackberries and most herbs can be
thinned, mulched and trimmed one last time.
Save your trimmings of the herbs to use for dinner tonight! If the
flowers I use for pest control (and to jazz up the greenery), like marigolds, zinnia, nasturtiums and petunias, are still blooming, I leave them alone. If they’re
finished, they get tossed, too.
One last task remains before you can move from clearing to
covering. If you grew tomatoes, grab a bucket and pick up all of the
fallen tomatoes off the ground. If you don’t you will have a whole lot of
baby tomatoes to pull up next year. This is a gooey task but well worth
the effort. The same is true if you have
a large squash or pumpkin patch. They
will send more volunteers than you want to weed out in the spring.
Once the ground is cleared, it’s time to cover it.
Blanketing the Garden The last step in
garden clean up is to lay down ground cover. In my garden, that means a
recipe of cardboard, newspaper, leaves and grass clippings (only use the grass
if you do not treat your lawn.)
Cardboard goes down first. I use it mostly to create a
barrier along the edge of my garden where crab grass and creeping Charlie like
to lurk, slip under the edges and set up house in my garden.
Once the cardboard is down, I put down a layer of leaves. The
last layer I put down is grass clippings.
Heavier and denser than leaves, they hold them in place. Both break down nicely, enriching the soil
and making it better, every spring, for the seedlings to grow and thrive.
I have raised beds in the yard, but wet winters can cause these
to rot so it has been my habit to remove the sides in the fall, use the
cardboard to hold the shape in place and replace the beds in spring turning the
edges into the middle of the bed and thus turning the soil a bit when I replace
Stir a little sweetness into a cup of coffee or cocoa with a seasonal spoon. I love making chocolate spoons. They make great favors, wonderful gifts and they are fun to use.
For Halloween they can be decorated to be ghosts, spider webs or other spooky creatures and for Christmas or Hanukkah they can be sprinkled with colored sugar in appropriate colors.
12 oz. pkg semi sweet chocolate chips
2 tsp coconut oil
35 to 45 plastic spoons (you can use white, black, gold or silver or a mixture)
Candies, nonpareils and colored sugar for garnish
Line baking sheets with parchment paper and place a couple of round handled spoons in the middle of the baking sheet.
Place chocolate chips in a microwave safe bowl and microwave on medium for 30 seconds. Stir to be sure all the chips have melted. Add shortening to thin chocolate and stir gently.
Dip each spoon into chocolate mixture to cover the bowl of the spoon. Place on parchment paper with the bowl edge resting on handle of wooden spoon to keep it above the paper.
After chocolate begins to harden, but is still soft add sprinkles of colored sugar, mini chips or other decorations to the chocolate.
Once chocolate has hardened (which will take some time), wrap each spoon with cellophane or a small plastic bag.
Alternates: Use white chocolate and add two mini semi-sweet chips for eyes to make ghosts, or sprinkle with blue sugar for a Hanukkah treat. Use a large marshmallow on a stick instead of a spoon for the perfect cocoa stir.
Decorate with tags and ribbon for favors and gifts.
Wrap each spoon in cellophane and place in a mug to display.
Tie them with ribbon to a package of hot cocoa or coffee to make a teacher or friend gift.
My infusion program, which is gaining popularity, details how to infuse the flavor of herbs into different mediums (technically
called a menstruum.) As part of the program I demonstrate how to make tisanes, simple
syrup, flavored salt and sugar, and alcohol extracts. One of the infused alcohol items I
demonstrate is vanilla extract.
Recently I have been making zucchini bread with the
vanilla extract I created as part of these demonstrations.
be termed the easiest herb recipe you can make:
Hand-made Vanilla Extract
8 ounces of
2 to 4 vanilla pods (organic is best of course)
Put the pods
in a glass jar, cover them with the vodka.
Cover and leave in a closed, labeled jar for six weeks.
After 6 weeks,
you have the most wonderful vanilla infused vodka that you can use to make all
your holiday baked goods.
And if you want to start now it will make a great gift for the baker in your life.
– this is not “Vanilla Vodka”. In other words – do not attempt to
drink the vodka after the vanilla has been added! Consider the fact that only a
few drops of vanilla extract are typically used for an entire recipe… yes, it
will be like that.
If you want to try a couple other infusions using vanilla for your home or face, check out my Herb of the Week post on Vanilla.
On this day, Ancient Romans celebrated Fausta Felicitas, an ancient Roman Goddess of good fortune and lucky happenstance. Her name is essentially two words of the same meaning, likely doubled up for emphasis, for fausta in the Latin is the adjective "favorable" or "auspicious", while felicitas is the noun meaning "luck", "good fortune" or "happiness"; Her name can be translated as the nicely redundant "Lucky Luck"Felicitas, the goddess of good luck, on this day.
Felicitas was shown on coins of the Empire in a variety of poses, usually holding the caduceus, or herald's staff (an attribute of Mercury or Hermes, said to represent peace) and the cornucopia, or horn of plenty. She could also be depicted holding a patera (offering dish), or with a rudder, ship's prow, or globe, all of which are also attributes of Fortuna.
Create your own special celebrationof the Roman goddess Felicitas by making a list of the good fortune you have experienced in the past month. If you're not feeling so lucky, here are a few herbs that might help. You can plant them or wear them.
Allspice promotes luck, health, and happiness.
Chamomile is the gambler's lucky herb. In Rome, gamblers washed their hands in chamomile for luck.
Thyme is the traditional herb of courage, and was often used as an ingredient in teas, soups, and as a main ingredient in tokens and sachets to encourage good luck in battle, in overcoming shyness, and in 'winning the day'. The word thyme may well derive from the Greek thymon, which means courage.
String nutmegs, star anise, and bits of sandalwood in a lucky necklace.
Peppermint (Menta Piperita), love and protection are this plant’s best uses. Softens roads and relationships, and makes a wonderful addition to healing, prosperity and luck amulets. A fairy attractor when planted.
Plant hen and chicks (Sempervivum) on your roof to bring good fortune.
Plant rosemary by the door for luck.
Spearmint has been used as protection against curses or to attract money.
Honeysuckle brought into a home will help ensure a good marriage for the people who live there. Grow honeysuckle near your home to attract love, luck and wealth and to protect your garden from negative influences.