Relax and Restore Tea - Monthly Tea

The base herb for this tea is chamomile with a supporting herb of lavender which raises the relaxation quotient.  

This tea can calm the stomach and mind as well as relieve bloating, gas, and indigestion.

• 4 parts chamomile
• 2 parts mint
• 1 part lavender
• 1 part sweet violet flowers (optional)

Combine herbs in a glass jar and shake well.  Use 1 to 2 tsp per cup of hot water.  Enjoy after a large meal.

Lemongrass Essential Insect Repellent Recipes

Lemongrass is the best essential oil to keep away mosquitoes and bugs naturally.  The scent is nice and the effectiveness is great and the aroma is pleasant and not medicinal.  And you get the added bonus of administering lemongrass to the skin where the anti-inflammatory properties will do their work, and you also get some added anti-bacterial action as well.

Here are three recipes you can make at home.  Remember to shake them well before applying them to get the ingredients well blended.  As with any natural remedy, you should patch test the repellent on a small area of your skin before using it all over your body. Also, as essential oils can be strong and cause allergic reactions, it is advisable to consult a doctor before using them.

I would test on a corner of your clothing too; just be certain they will not stain or fade.

Lemongrass Essential Oil Repellents

Lemon Grass, Eucalyptus, and Peppermint Insect Repellent

• 10 drops each of these essential oils:
• lemon grass
• eucalyptus
• peppermint
• 1/4 cup of witch hazel
• 1/4 cup of water

Combine all Ingredients in a ½ cup (4 to 6 ounce) spray bottle. Shake well before use, and spray on skin and clothing as needed.

Lemon Grass and Soy Oil Insect Repellent

• 10 drops of lemongrass oil
• 1/4 cup of soy oil

Mix ingredients together in a small container with a tight-fitting lid. Apply a small amount of the mixture and rub onto exposed skin as needed.

Lemon Grass and Vanilla Insect Repellent

• 10 drops of lemon grass oil
• 1 teaspoon of vanilla extract
• 1/4 cup of water

Mix ingredients tother in a small spray bottle. Shake well before use, and spray on skin and clothing as needed. Great for mosquitoes and gnats.

 

 

Great Ways to enjoy Chives - Herb of the Week

Right after my Chives finish flowering, I give them a "haircut." I trim them down to about 2 inches in height and then let them regrow.  There are dead flower stalks, frost damage, especially this year, as we had a hard freeze three or four times after the chives sprouted. If you are interested in more info on Chives, check out my original Herb of the Week post.

It has been several weeks since the haircut and the chives are ready to be harvested.  When cutting chives always cut at the bottom of the stem, don't just clip off the tops.  These stems will die and leave you with brown or tan stems in the chive plant.  

What to do with all of these chives?

You can dry chives.  The best way is to place the cut stems in a brown paper bag and set int he back of the refrigerator.  The air circulation and cool temps will dry these succulent leaves to perfection. Once the leaves are dry, you can chop of clip them to size and store in a tightly sealed jar.

Or you can cook with the lovely onion-flavored leaves. Chives lend a sweet onion flavor to dishes that is not as harsh and sharp as regular onions and is often not as upsetting to the digestive system as onions can be for some.

Recipes to try with Chives

Chive and Cream Cheese Spread

This spread is easy to make and perfect for sandwiches or crackers. 

• 4 oz of cream cheese
• 2 tablespoons freshly snipped chives
• 1 tablespoon of sour cream
• salt
  

Mix together cream cheese, chives, sour cream and a pinch of salt with a fork until well blended. Spread it on bread or crackers and enjoy!

Chive and Cheddar Omelet

• 2 eggs
• 2 tablespoons freshly snipped chives
• 1/4 cup of grated cheddar cheese

Whisk together eggs chives and cheddar.  Heat a non-stick skillet over medium heat, add a small amount of butter or oil. Pour the egg mixture into the skillet and cook for about 2-3 minutes on each side. Serve hot.

Chive and Garlic Butter 

• 1/2 cup butter, softened
• 1/4 cup of chopped chives
• 2 cloves of garlic, minced

Using a fork mix together butter, chives and garlic with a pinch of salt. Spread it on pasta, vegetables, or bread and enjoy. 

Chive and Potato Soup

This soup is a great way to use up leftover potatoes. 

• 2 to 3 potatoes
• 2 cups chicken or vegetable broth
• 1/4 cup chives
• salt and pepper to taste

Peel and chop potatoes, and sauté them in a pot with a small amount of butter or oil. Add chicken or vegetable broth and bring to a boil. Reduce the heat and simmer for about 15 minutes. Remove from heat and blend the soup with an immersion blender. Stir in chopped chives and season with salt and pepper to taste.

Chive and Cream Cheese Stuffed Mushrooms

               

This is a great appetizer for any occasion.

8-10 large mushrooms

4 oz cream cheese
2 tablespoons chopped chives
1 tablespoon Parmesan cheese, grated

Clean and remove the stems from mushrooms. Stuff them with a mixture of cream cheese, chives and Parmesan cheese. Spread out on a baking sheet and bake them in the oven at 350 degrees for about 15-20 minutes.                                                                                           

Workout Recovery Bath Bag Blend - Bath Blend of the Month

This Bath Bag Blend was originally shared on this blog when I did the Herb of the Week featuring Hyssop.  I thought it was worth sharing again as it is a go-to blend for a bath after a long day in the garden

You can use the blend after a long day of gardening or after a serious workout or a day hiking, biking or playing.

Workout Recovery Bath Bag Blend

Combine equal amounts of:

•  bay leaf
•  rosemary
•  hyssop
•  lavender

Combine the herbs in a container with a tight-fitting lid and shake to mix the ingredients. Use a part that is 1/4 to 1/2 cup in size to give you enough herbs for several batches for the bath.  Measure out 1/2 cup of the blended herbs to use in your bath water.

Two ways to prepare your bath:

1. Soak about 1/2 cup of herbs in water overnight. The next day, simmer for about 10 minutes and strain the liquid into the bath water.
2. Place about 1/2 cup of herbs into a drawstring bag made of fairly loosely woven material (cheesecloth is ideal), or place in the center of a circle of fabric, and secure tightly. Tie the bag on the tap so that hot water flows through it.