Ginger Hibiscus Tea - Tea Blend of the Month

Red and cinnamon flavored, this tea is perfect for the holiday season, with a bit of ginger keeping your stomach happy and lemongrass for germ fighting. This can be served hot or iced.

Ginger Hibiscus Tea

2 parts dried lemongrass
1 part dried hibiscus flowers
1 1/4 parts dried finely chopped ginger
1/2 part cinnamon granules (or finely chopped cinnamon – not powder)

Mix together the dried herbs and spices.  You any size part you want, just keep it the same across all ingredients. For each 8 oz cup of tea, use 1 tsp of the dried mix, either in a tea ball, coffee filter tied shut or drawstring tea bag.  Bring water to a boil, turn off the heat and add the tea to teapot or tea cup and cover with water, closing the pot or covering the pot to keep in all of the essential oils.  Steep for 3-5 minutes, depending if you will be adding ice.

Zap out Muscle Aches - Bath Blend of the Month

Zap Out Muscle Aches

No hot water bottle or heating pad handy? Try moistening a thick hand towel, or modest-size bath towel, folding it, then heating it in a microwave oven for about I minute and 30 seconds. Check to make sure it's not too hot, then press this "moist heat" pad on aching muscles. When it cools down, reheat for about 30 seconds. Use a face towel for smaller aches.

If you have an old clean sock and a few herbs and rice, you can make something herby to use in the mircowave as well. Here is a blend you can create, place in a sock (or if you are sewing inclined, create a small fabirc pillow,) and warm up to place on sore muscles and joints.

Zap out Muscle Mixture

Take a clean, heavyweight sock such as a cotton tube sock. 

4-5 cups of raw rice

1/4 cup lavender buds

1/8 cup chopped ginger

1 Tbls Valerian root

Fill the sock about 1/2 full with rice and add the herbs and spices.  Tie a knot in the top of the sock or wrap string around it and tie firmly. Massage the sock to distribute the herbs.

To Use: Warm in the microwave for 30 seconds at a time, until it's the right temperature. It's a heating pad that will fit against sore muscles, especially sore necks. Take care not to get it wet.

New Year’s Revive Tea - Tea Blend of the Month

A Detoxifying Herbal Brew

Rejuvenate with a tea that aids digestion and boosts energy. Starting with antioxidant green tea, this blend will protect the body and boost brain function, aiding weight loss, and improving cardiovascular health. Sweetness is added with peppermint to soothe upset stomach and protect against bacterial infections.  Peppermint and Lemon balm will boost the mood and relieve anxiety associated with depression. Ginger is a workhorse in this blend that can strengthen the immune system as well as reduce inflammation, nausea and even improve blood sugar levels.

New Year’s Revive Tea

• 1 part green tea
• 1 part lemon balm
• ½ part peppermint
• ½ part ginger. 

Blend ingredients together and store in a jar with a tight fitting lid.  Use 1 to 2 teaspoons per cup of hot water just off the boil for for 3–5 minutes. Enjoy daily as you recover from holiday excesses.

Winter Simmer for Health and Wellness

Combat viruses, relieve congestion and stuffy nose, and add humidity to the air with this awesome stovetop simmer. The steam combined with the aromatic cleansing and health boosting properties
of the herbs in this simmer makes it more than just an air freshener.  This all natural, gentle remedy, and it smells amazing.

Winter Simmer

• 1/2 cup rosemary
• 1/2 cup eucalyptus
• 1/2 cup dried orange
• 2 Tbls. dried ginger pieces

Combine the herbs into a container with a tight fitting lid.

To Use: Fill a small saucepan with water.  Add 1/4 cup of the blend.  Bring the pot to a boil, then reduce heat to allow pot to simmer and steam.  Keep an eye on it, so water does not boil away.

Gingerroot Bath - Bath Blend of the Month

The unfortunate thing about April is it can be cold or hot here in the Midwest, so this bath blend will warm you up if your April is not a sunny and warm as you would like. I shared this recipe about a decade ago on the blog, but since ginger is the herb of the year, I thought I would share it again with an update. You can grow your own ginger or you can just buy a root at the local grocery.  I buy mine and wrap in plastic wrap and place in a bag in the freezer.  Then when I want ginger for a recipe or a bath mixture I just pull it out and grate it.  It might be harder to slice when frozen but grating is easy.

pixabay photo

Fresh gingerroot has a sweet, spicy fragrance that is also a mild stimulant. Used in the bath, it promotes circulation and is perfect on a cold day to warm both your body and your senses. 

FRESH GINGERROOT DETOX BATH 

Yield: enough for one bath

• 1/2 cup baking soda
• 1/2 cup Epsom salts or sea salt
• 2 tablespoons grated gingerroot
• 1/2 cup water
• 1/2 cup apple cider vinegar

Mix together all ingredients and pour into a clean container. 

To use: Pour entire mixture into the bath as you fill the tub, stir well, and soak for 15 to 20 minutes. After bathing, dress warmly, as this bath is super cleansing and really opens up all your pores. If you are experiencing dry skin, use this time to add a moisturizer that will be more easily absorbed.

Ginger Peppermint Tea - Monthly Tea

This tea is made with only two ingredients Peppermint and Ginger. It will be great Ginger is the herb of the year, so I will be highlighting recipes with it throughout the year.  This is a spicy richly flavored herb, technically we might call it a spice because you use the root, rather than the leaves. Peppermint is sweet and perfumed to cut some of the spiciness of ginger.

Peppermint is a great tea herbs because it is easy on the stomach and helpful with insomnia. It has a sweet taste that many feel is cooling.  The essence of peppermint  is great for alleviating flu or cold symptoms. Harvest the young leaves for the best flavor, especially when making tea or punch.

Ginger is a flavor that is part citrus and part spice. It is used in sweets which makes it a great companion to mint.  it is a mild stimulant that improves circulation so it helps keep you warm.  It is also good for soothing indigestion and the nausea associated with motion sickness.

Peppermint and Ginger Tea

2 Tbls fresh peppermint (1 Tbls dried)

2 to 3 Tbls fresh gingerroot, sliced thin (if using dried powdered ginger use only 1 tsp)

Bring 1 cup of water to a boil and pour over ingredients in a mug or teapot.  Let steep only about 4 to 5 minutes, strain out the herbs, sweeten with honey or agave if desired.

Health Benefits -- Tea Ideas for the Month of August

Health Benefits of Herbal Tea

With a handful of herbs, many of which can be found in your kitchen cabinets or garden,  and a few basic techniques, you can brew up healing teas for everyday ailments.

There are lots of ways to enjoy the goodness of plants, but for accessibility and simplicity, it’s hard to beat a good cup of tea. I especially enjoy it when it the tea contains herbs I grew, foraged, or blended myself. 

There are also so many health benefits to drinking tea that can’t be denied. Here are a few of the known benefits.

ginger

Improves Digestion 

Several herbal teas have been shown to help with nausea, constipation, indigestion, and more. Fortunately, most of them are widely available and easy to make. Some herbs that are known to help include: ginger, peppermint, gentian root, fennel, angelica root, dandelion, senna, and marshmallow root

Mint teas are great for the stomach so tea with strong mint favors will help with digestion.  At Backyard Patch Herbs we have Shakespeare and Rest Easy Teas which will give you the mint flavor in an amount to help with stomach issues.

Peppermint and Green Tea

• 2 parts peppermint
• 1 part green tea

Combine together and store in a jar with a tight-fitting lid, use 1 to 2 tsp per cup of hot water. Can be served hot or iced.

chamomile

Reduces Inflammation 

There are a variety of beneficial compounds present in different kinds of tea that can help to soothe inflammation, including tea itself as well as rose petals and rose hips, ginger, turmeric, chamomile, and more.

Backyard Patch Herbs has several types of tea that will help with inflammation - like Hibiscus Rose Blush, Turmeric Chai and Therapeutic.

Ginger and Hibiscus Tea

• 2 parts ginger
• 1 part hibiscus
• 1/2 part cranberries (if you want some extra tart)
• honey to taste (for some sweet)

If you use dried cranberries check to see if they added sugar before you add honey.  Combine all the items in a jar and use 1 to 2 teaspoons for 1 cup of hot water.  Great served hot or iced.

lavender

Relieve Stress and Anxiety

Herbal teas calm and relax the mind, relieving stress and anxiety. Since it calms the mind, drinking herbal tea before going to sleep also helps people who suffer from insomnia.

Chamomile is one of the best herbs for sleep and the reduction of stress.  Along with lavender, these two herbs can help with difficulties sleeping and the comforting effect may also act as a mild anti-depressant for some as it stimulates the brain to reduce feelings of depression and stress.

We have several teas to assist in this way.  Nerve Soothing is high in Chamomile, Dreamtime has both chamomile and lavender, and Calming Spirit gives the relaxation of lavender, mint and chamomile.

Anti-anxiety Herbal Tea Blend

• 2 tablespoons dried lemon balm
• 2 tablespoons dried rose hips, cut & sifted
• 1 tablespoon dried chamomile
• 1/2 teaspoon dried lavender

Combine materials and store in a lidded jar or tin. For a single serving hot cup of tea, place 1 tablespoon of the tea blend into a tea ball or bag. Add the filled tea ball or bag and fill with 1 cup (8 fl oz) hot water. Cover & let steep for 8-10 minutes, then enjoy! (Sweeten if desired!)

 

Monthly Tea Ideas for June - sleep and digestion

If there’s one good thing you can do for yourself in a day, it’s taking five minutes out to make a cup tea and have a moment of calm. Herbal tea remedies can provide amazing healing properties when the right herbs are combined together. Even the act of making a cup of tea is a mindful process in itself!

The purest way to reap these benefits is to make your own herbal teas at home - which is way easier than it sounds. If you do not have these herbs, then try some of our Backyard Patch tea blends.

What you need:

• A tea pot
• A glass jar to keep your mixture in
• Tea strainer or unbleached empty tea bags
• dried herbs, preferably organic

Tea to aid sleep

• 3 parts dried chamomile flowers - these have a calming element and natural sedative properties.
• 3 parts dried lavender flowers - these have a calming scent that is soothing and promotes relaxation.
• 1 part dried passionflower - soothes the mind, calming brain activity, also a natural sedative
• 1/2 part dried valerian root - this helps calm the nerves and promote a peaceful sleep, it also has natural sedative properties.

Measure out your herbs in a bowl. Mix herbs together, then transfer to jar. 3. If making in a pot scoop 2 tablespoons of mix into teapot and pour over boiled water, set aside and let steep for 5-10mins, then strain through into cup, sit back and enjoy.

For a tea bag cut your ingredients down to 1 Tbls and add the measured ingredients to a tea bag, place in cup and pour over boiled water, allowing to steep for 5 minutes before drinking.

Tea to aid digestion

This tea has a serious licorice flavor, but with the addition of ginger, you cut the sweetness and up the healthy benefits for an upset stomach.

• 3 parts dried fennel seed - aids digestion by helping to increase the production of gastric juices to get digestion started properly.
• 2 parts licorice root - helps the liver neutralize toxins and is anti-inflammatory
• fresh ginger root, sliced - this is highly anti-inflammatory, helps in digestion and reduces gas; easing bloating and burping. Keep ginger separate and add in fresh slice ginger when making tea pot

Measure out your dry herbs into a bowl. Mix together, then transfer to jar (except fresh ginger, slice this fresh as it provides more flavor.) 

If making in a pot scoop two tablespoons of mix into teapot, add two coins of ginger root to the pot and pour over boiled water, set aside and let steep for 5-10mins, then strain through into cup, sit back and enjoy.

For a tea bag use a single coin of ginger root with 1 teaspoon of herbs in a tea bag. Place in cup and pour over boiled water, allowing to steep for 5 minutes before drinking. 

Foot Soak for Sandal Season - Bath Blend of the Month

To prepare you for the sandal season, try this easy to craft foot soak with some fresh ginger and a bit of hot water. Ginger improves skin elasticity and evens skin tone, which further helps improve skin texture. Packed with antioxidants it can help restore the rough surface of feet.

Foot Soak for Pretty Feet

1 cup grated ginger
olive oil
hot water
foot basin
towel

Grate the fresh ginger. Fill the basin with hot water. Squeeze the ginger gently over the basin, then add to the water. Sprinkle in a few drops of olive oil. 

To Use: Place feet in container and cover with towel to help hold in the heat. Soak feet for 15 minutes. Towel dry feet and put on warm socks. You will be ready for sandals in no time.

Comfort from the Cold Bath - Bath Blend of the Month

 Each month we showcase a bath blend to make at home.  This month I thought something to soothe cold symptoms might be in order. I originally shared this for Advent 2020 on Facebook and thought it would be a good reshare.

The lavender will have antiseptic as well as soothing properties, the rosemary and ginger are warming and germ fighting and the eucalyptus has antioxidant properties as well containing ceramides which are great for dry skin.

Comfort from the Cold Bath

2 tablespoons dried lavender flowers and leaves

2 tablespoons dried rosemary leaves

1 tablespoon dried gingerroot powder

2 tablespoons dried eucalyptus leaves

Mix together dried herbs. Place them inside a square of natural fabric or a metal tea ball. Secure your bundle by tying the ends with a bit of sting.

To use : Hang the herb bag under your water tap. Fill the tub with warm (not too hot) water, letting the water flow through the herbs. Get in the bath, squeeze out your herb bag and place it behind your neck as you bathe. You also may use it to scrub your body with a bit of soap.

Cinnamon Roasted Chicken - Theme Recipe

This is a great roasted chicken recipe with deep spicy flavors and a crunchy outer layer that makes it a great evening meal when served with hashbrowns and side of green beans.  If you are feeling adventuresome, serve with polenta and harissa sauce. You can substitute 1 ½ Tablespoons of Cinnful Dessert Blend for the cinnamon and ginger in this recipe if you have some on hand.

Cinnamon Roasted Chicken

• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon grated fresh ginger
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 4 whole chicken legs with thighs attached (2 1/2 pounds)

Directions

Preheat oven to 400°F. In a bowl, combine all of the ingredients except the chicken and stir to make a paste.

Rub spice paste onto chicken legs and let stand on a parchment-lined baking sheet 15 minutes. Roast until skin crisps, 40 to 45 minutes; serve. 

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Vegetable Stir-fry - Meatless Monday

This vegetable stir fry is a blend of colorful veggies cooked in a sweet and savory honey garlic sauce that is two quick steps to make.  You won’t heat up the kitchen too much and you can enjoy fresh veggies.   You can use this as a side dish or serve over rice for a complete meal.  Remember to cut the veggies about the same size so you can insure even cooking.

Vegetable Stir-fry

• 1 tablespoon vegetable oil
• 1/2 cup carrots peeled and sliced
• 1 cup mushrooms sliced
• 1 cup broccoli florets
• 3/4 cup bell peppers sliced, I used red and yellow
• 1 cup snow peas trimmed
• 1/2 cup water chestnuts drained and sliced
• 3/4 cup baby corn drained and sliced
• 2 teaspoons garlic minced
• 1 teaspoon ginger minced
• salt and pepper to taste

• 1/4 cup vegetable broth can also use water
• 1/4 cup soy sauce
• 3 tablespoons honey (try an herb-infused honey for a richer flavor)
• 2 teaspoons cornstarch

Directions:

Heat the oil in a large pan or wok over medium high heat. Add the carrots and mushrooms and cook for 4-6 minutes or until tender.  Add the broccoli, bell peppers, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan. Cook for an additional 3-5 minutes or until vegetables are tender and water has mostly cooked off.  Add the garlic and ginger and cook for 30 seconds. Season the vegetables with salt and pepper to taste.

In a bowl, whisk together the vegetable broth, soy sauce and honey. Pour the soy sauce mixture over the vegetables and cook for 30 seconds.

In a small bowl mix the cornstarch with a tablespoon of cold water.  Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken. Serve immediately, over rice if desired.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Vegetable Stir-fry to start the monthly recipe theme

I cleaned my desk and as fate would have it misplaced (filed) the folder of stir-fry recipes I had collected for this month.  It took me until yesterday, while I was fighting with my scanner, to find them.  

So the first in the set for June is a vegetable stir-fry using in nice firm tofu.  I like stir fry in the summer because it is fast and tasty.  You can pre-cut the veggies and then when you want to cook you just toss everything into a skillet or wok.  We have a real wok and an electric wok.  I find pros and cons with each.  A real wok will get much hotter, but the electric keeps the heat even and is great if you need to wait a bit after cooking to serve because you can keep it on warm.  My husband, on the other hand does all his stir-fry in a skillet.  He likes the handle and the ease of use on the stove.

Later in the month I will share some stir-fry sauces and some techniques.  But for now a simple stir and eat using tofu and broccoli as the main ingredients.

Vegetable Stir-fry (serves 2)

1⁄2 cup cubed tofu* processed with calcium sulfate
2 tablespoons sesame oil, divided
2 cloves garlic, minced
1 teaspoon fresh grated ginger
1 cup broccoli florets
4 shiitake mushrooms, sliced
1 cup chopped Chinese cabbage or bok choy 
1 cup shredded kale 

2 tablespoons tamari - a Japanese sauce made from fermented soybeans. It has a thicker consistency and a more balanced flavor than Chinese soy sauce, making it a good choice for a dipping sauce. It's also vegan and gluten-free. (if you can't find it, just use soy sauce)
1 tablespoon roasted sesame seeds 

*Or substitute a 3-ounce serving of chicken (sliced and sautéed)

Directions:

Sauté tofu or chicken in 1 tablespoon oil until golden. Remove from pan. In the same pan with remaining oil, sauté garlic, ginger, broccoli, and mushrooms until mushrooms are soft and florets turn bright green. Return tofu to pan and add cabbage and kale. Stir in tamari and simmer 1 to 2 minutes. Top with roasted sesame seeds and serve immediately over brown rice or rice noodles, if you wish.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)