Spring Cleaning with Herbs: Natural Solutions for Your Home

That time of year again, weather is warming and you want to open up the house and refresh after being closed up for the winter.  I love using herbs to wake up my senses and  make my home feel extra clean for the new season.  I wanted to share a few recipes to help you do the same.

The natural ingredients used in these recipes are:

Baking Soda – A gentle abrasive that helps scrub surfaces, deodorizes odors, and neutralizes acids. Great for removing stains and freshening fabrics.

Vinegar – A natural disinfectant that cuts through grease, dissolves mineral buildup, and neutralizes odors. Works well for glass, countertops, and descaling. Herbal vinegar ups this ability and I have several posts on making vinegar.

Castile Soap – A plant-based soap that lifts dirt, grease, and grime without harsh chemicals. Safe for most surfaces and great for all-purpose cleaning.

Essential Oils – Provide antibacterial, antifungal, and deodorizing properties while adding a natural, pleasant scent. Common choices include lemon, tea tree, and lavender. I love Now Brands for my oils because they are local and Illinois, like I am.

Hydrosols – Milder than essential oils, hydrosols have antibacterial and antimicrobial properties, making them great for gentle cleaning, refreshing fabrics, and surface sprays. I get my hydrosols from individual suppiers if I don't make it myself. Check out Mountain Rose Herbs

Now to the recipes:

Herby Soft Scrub

• 12-ounce glass jar with lid
• 1/2 cup baking soda
• 1/2 cup castile soap
• 15 drops of antimicrobial essential oils, like rosemary, thyme and sage

Mix well until you have a nice consistency like cake frosting. If you have leftovers, add 1 teaspoon vegetable glycerin to keep the blend nice and moist.

Super Surface Spray

• 16 ounces spray bottle
• 14 ounce - 1:1 solution of distilled white vinegar and water
• 7 drops tea tree essential oil
• 7 drops lavender essential oil
• 7 drops lemon essential oil

Use this aromatic and disinfecting solution for cleaning kitchen counters, cabinets, refrigerator shelves, blinds, painted wood surfaces, painted walls, molding, fan blades, and more.

Antibacterial Soap Spray

• 16-ounce spray bottle
• 14 ounces water or rosemary hydrosol
• 3 tablespoon castile soap
• 15 drops tea tree essential oil
• 15 drops oregano essential oil

Use this cleaning spray to disinfect your bathroom surfaces. You can use the Super Surface Spray to rinse away any residue left behind by the castile soap.

Natural Lemony Furniture Polish

• 16-ounce spray bottle
• 1 cup olive oil
• 25 drops pure lemon essential oil
• 1/4 cup distilled white vinegar
• Fill remainder of the bottle with purified water

Shake well and spray onto your rag or directly onto furniture. Buff dry immediately.

Lavender Dryer Sachet

•          1 3 x 3 inch muslin draw string bag
•          ½ cup lavender buds
•          Cotton balls

Place lavender buds in muslin bag, place 2 to 5 cotton balls in top of bag.  Pull draw string closed and tie in a knot.  The cotton balls keep the buds from slipping out of the tied bag during the tumbling.  Use multiple drier loads.  Spritz with a bit of water after three loads to rehydrate the lavender.  Stop using it when smell is gone.

Do you have favorite scents or cleaning agents that get you ready for the Spring season?  Share them with us.

How to use Herbal Vinegars in Winter Cooking

Herbal vinegar is a summer activity generally, as it is best made with fresh herbs, but if you can get fresh herbs where you are, then follow the instructions in this previous blog post to create your own herb vinegar.

People often ask what to do with herb vinegar and I find it is the best ingredient to jazz up soups (add a couple teaspoons as cooking is finishing.) A splash will brighten up fresh steamed vegetable just before serving. Marinades are also a great way to use vinegar, to tenderize meats and add flavor to poultry. And at this time of year when salads and dieting are part of most meal conversations, a vinaigrette dressing made with herb vinegar will add a bunch of flavor and no calories.

Here are a couple recipes to try 

Herb Shallot Marinade

Great on pasta and vegetable salads. Tenderizes less expensive cuts of meat. Chicken breasts are delicious marinated 3 to 4 hours or overnight, then broiled or barbecued.

• 3/4 cup oil (olive)
• 3/4 cup of any Herbal Vinegar
• 3 Tbls. shallots, finely chopped (you can substitute finely chopped white onion)
• 1 Tbls. fresh parsley, chopped
• 1 tsp. garlic salt
• 1/2 tsp. ground black pepper

Mix all ingredients in small shallow bowl, beating until well blended. Use to marinade any cut of beef or pork or chicken breasts or thighs.  Use enough to over the protein and allow to marinade overnight or at least 4 hours.  If using on fish, marinade only about 1 hour before cooking.

Vinaigrette Dressing

•  3/4 cup vegetable or olive oil
• 1/4 cup herb infused vinegar
• 1 tsp salt
• 1 tsp dry mustard
• 1/2 tsp sugar
• 1/2 tsp garlic powder
• 3 to 4 drops hot pepper sauce

In a jar with a tight-fitting lid, combine the ingredients and shake well.  Chill and use over mixed salad greens or vegetables.  Makes 1 cup.

If you are looking for a few more creative ways to use your herb vinegars try these tips:

1. Make fluffier, great tasting rice add a teaspoon of vinegar the boiling water.  The rice will be easier to spoon and less sticky.
2. Revive vegetables that look tired and wilted, soak them in one quart cold water and a tablespoon of vinegar.
3. Prevent hard-cooked eggs from cracking by adding 2 tablespoons of herbal vinegar per quart of water before cooking.  This also helps shells peel off faster and easier.
4. Cut grease and absorb odors on your wood cutting board, wipe down with a lemon, thyme or basil vinegar.
5. Prevent cut fruits from darkening.  Apples, pears, peaches, avocadoes and potatoes all darken when the starches oxidize.  Drop the cut items into a bowl of water with 2 teaspoons of lemon vinegar.
6. Keep food from sticking to a new skillet.  Boil about 1 inch of any herb vinegar in the skillet before using.
   
   
   
7. Season your favorite meats.  You can use an herbal vinegar to moisten the meat before rubbing in a spice rub. 
8. Honeydew melon, cucumber, grapes, and celery make a beautiful green salad. But it's a simple dressing of honey, white wine vinegar, and mustard seeds (1 – 2 tsp) that can "pickle" and elevate these ordinary ingredients into a sweet-tart masterpiece.
9. Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic powder and a pinch of salt, then pour vinegar over all. Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

Bath Vinegars - Bath Blend of the Month

In July the herbs are in their prime and it is the perfect time of the year to make vinegar.

The technique for making herb vinegar is simple.  Place fresh herbs in a sterilized jar, cover them with distilled white vinegar and allow them to steep for at least 2 weeks.

Once you make an herbal vinegar you can create great items for the bath.  This month I have two recipes for you, a Vinegar Bath and a Vinegar Hair Rinse.

To start these recipes you need an herbal vinegar.  The link above will give you more detailed instructions for making an herb vinegar.  For the bath, I suggest herbs with germ-fighting characteristics like thyme, lemon thyme, marjoram, basil, oregano, and sage.

Vinegar Bath

• 1 cup Epsom salts
• 2 Tbls ground ginger
• 1 cup herb vinegar

Combine these items together and pour immediately into warm bath water.  Soak as normal.

Vinegar Hair Rinse for Dry hair

Make a vinegar with 1 to 2 ounces of herbs, calendula, nettle, and marshmallow and red wine vinegar

allow to steep for 2 weeks then dilute 50/50 with distilled water.  

To use: Wash hair as usual, then apply after washing and smooth through hair to help remove soap residue.

Pork Chops Dijon - Monthly Recipe Theme

This recipe was originally included in my Backyard PatchCookbook, which I put together back in 2000. It is a collection of recipes using herb ingredients, like this one using herb vinegar. Since it is the perfect season to make herb vinegar, I thought it was a perfect inclusion for this month’s theme.

This recipe has a nice tang to wake up the taste buds and is great served with a side of wild rice or couscous and green beans.  You can always use a plain wine or rice vinegar if you do not have herbal vinegar, but I recommend making an herbal vinegar to enjoy in the winter.  You can use fresh herbs from your garden, the grocery or the farmers market.  Full instructions for this easy technique are available in this previous post.

Pork Chops Dijon

• 2 Tbls butter
• 4 ¾-inch thick pork chops (trimmed of fat)
• 2 Tbls Chive or Garlic chive -based vinegar
• 1 tsp Dijon mustard
• ½ cup heavy cream
• 2 tsp chopped chives (dry or fresh)
• Salt and pepper to taste

Melt butter in a large skillet over low heat, turning occasionally, for about 30 to 35 minutes, until brown and tender. Remove from the pan and keep in warm place. Now turn up the heat just a little and deglaze the pan by adding the vinegar and stirring well, scraping up any brown bits.  Next stir in the mustard, then the cream.  Simmer, stirring for 2 to 3 minutes, then serve over the chops sprinkled with fresh chives. Serves 4.

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
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Herb and Flower, Tomato and Cucumber Salad

April after planting

The heat is finally taking out the last of the pansies I started with in April.  We have many shady spots in the yard so I can keep pansy’s happy for quite a long time.  But when Illinois gets into patterns of 90-degree heat for days at a time, no amount of water will keep those pansies happy.  So this morning before the humidity rose and I had to turn on the air again, I went out and harvested a fist full of pansy flowers to add to a cucumber and tomato salad.

We have a few tomatoes that are nearing the end of shelf life so tossing with oil and vinegar will keep them fresher and allow me to eat more than I would in a sandwich.  Since today is my day to do all the cooking so the hubby can work on a project, I thought this great salad with a side of grilled chicken leftovers would be a great lunch.

I used a vinegar I made with pansies and violas back in April.  It is a lovely red color and looks great with red tomatoes.  The flowers I used: lavender, sage, oregano, borage, bee balm, calendula, pansy, thyme and some chamomile.

I will share the crockpot chicken stew I created for dinner later.

Herby Tomato and Cucumber Salad

2 medium-sized ripe tomatoes cut in ¾ inch chunks

1 medium onion, cut in ¼ inch chunks’1 medium cucumber cut in ½ inch chunks

8 oz. of mozzarella cheese

3 Tbls olive oil

3 Tbls Herb vinegar (chive, basil, or flower)

1/3 cup chopped fresh herb flowers, oregano, chive, basil or any combo of savory herb flowers.

A few herb flowers for garnish

calendula, sage, thyme. pansy (top lft to rt)
lavender, borage, oregano, chamomile, bee balm (bottom lft to rt)

                                     

Toss together, tomatoes, onions, cucumbers, and cheese.  Drizzle with oil and vinegar.  Toss.  Add herb flowers and toss well.  Refrigerate for one hour before serving.  Garnish to with fresh herb flowers.

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)

Greek Salad - Recipe of theme for the month

Our local Greek gyro place makes a wonderful salad with no lettuce that I just adore.  The vegetables are served with a great Greek dressing. This is my version of that salad. 

Greek Salad

2 medium tomatoes, cut into wedges, or 8 cherry tomatoes, halved

1 small cucumber, halved lengthwise and thinly sliced

1 small red onion, cut into thin wedges

1/2 cup pitted kalamata olives

1/2 cup crumbled feta cheese (2 ounces) 

1 recipe Greek Vinaigrette

2 small pita bread rounds, cut into wedges (optional)

 In a salad bowl combine salad greens, tomatoes, cucumber, onion, olives, and crumbled cheese. Add Greek Vinaigrette, toss to coat. If desired, serve with pita bread wedges. Makes 2 meal salads or 3 to 6 side-dish servings

Greek Vinaigrette

2 tablespoons olive oil or salad oil

2 tablespoons lemon juice

2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed

1/8 teaspoon salt

1/8 teaspoon black pepper

In a screw top jar combine olive oil or salad oil, lemon juice, oregano, salt, and pepper. Cover and shake well.

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)

Herbs and Disinfection in the time of Coronavirus (COVID-19) weekend recipes

I have begun to feel some intense pressure as a result of the CoVid-19 situation.  I worry that I stay healthy as I work directly with members of the public.  I am concerned that the places that I teach are clean and that people will feel comfortable enough in them to actually put aside their worries and learn.  I have had programs cancelled as events, organizations and institutions do hard and soft shutdowns.

Disinfecting herbs rosemary, oregano, sage (clockwise from top)

This Chicago Flower and Garden Show has been cancelled, so my book launch will not be happening quite as I envisioned it.  I am working on what I can do instead.

Community Education in District 128 and District 214 has been cancelled/postponed until at least April 2020.  That is a shame as I had a nice sized class for Mocktails that would have happened last night, had the district not shut down all extra activities effective Thursday at 1:00 pm. The Garden Club has to cancel the March meeting at the request of the library where we meet.

So I can sit around and worry, or I can share some of the things I have been doing to make sure I stay healthy and that the areas I function in stay clean and sanitary.

Since disinfectants, hand sanitizer and other items are selling out in stores, my main weapon is an herbal vinegar I made myself specifically to clean with.  We have been using it on our kitchen counter since last summer and we love it.  The herbs were chosen for their disinfecting qualities.  You should be able to get fresh herbs and distilled white vinegar in the store as other things sell out.


Vinegar is a great germ fighter

Vinegar can be used as a safer bleach alternative for some applications, such as cleaning, and research has shown it can be affective against some bacteria and viruses, including the flu. It is also biodegradable. Vinegar is not a registered disinfectant, however, and does not kill dangerous bacteria like staphylococcus. We do not know how it works against CoVid-19, but its effectiveness against flu makes it a good choice as a disinfectant.

Cleaning Vinegar

Thyme or lemon thyme
Rosemary
Sage
Lemon Balm
Distilled white vinegar (5% acidity)

Use one or all of these herbs and add 1 cup of fresh leaves or branches to 2 cups of vinegar in a glass jar.  Bruise the herbs in the jar and then allow the vinegar and herbs to steep for 1 to 2 weeks before straining to use. To speed the steep, warm the vinegar after you place in the herbs.  Pop in the microwave for 2 minutes on high, then let steep. When warmed the vinegar will be ready in a week.




Kitchen Disinfectant

Create a 50/50 blend of cleaning vinegar and filtered water in a spray bottle.  More than 50% and the room smells like vinegar.


Counter and Appliance Cleaner

3 cups water
1 cup herb vinegar (cleaning vinegar or any single disinfecting herb vinegar)
2 tsp lemon juice
10 drop lemon essential oil


This is an all-purpose cleaner, much more diluted than a disinfectant.  You can use it to wipe down counters, walls, tables, toys, appliance surfaces and shelves.


Floor Cleaner

½ cup vinegar
½ gallon warm water

Combine in a large bucket and soak a mop or sponge, wring out the excess and wipe the floor.  Allow to air dry.


Alcohol is a great disinfectant

Alcohol has long been used as an antiseptic. Ethyl alcohol (rubbing alcohol) in particular is effective against a wide range of bacteria, and also some viruses, namely those known as "enveloped viruses." These viruses — including influenza and coronaviruses — are enveloped in a lipid membrane that can be disrupted by alcohol and other disinfectants, thus inactivating the virus. Alcohol may not be helpful, however, against viruses that lack this envelope, such as norovirus.

For disinfecting surfaces, the CDC advises using an alcohol solution with at least 70% alcohol. For hand sanitizers, it suggests using one with at least 60% alcohol, although it notes washing your hands with soap and water is preferable. The U.S. Food and Drug Administration (FDA) has warned the makers of some hand sanitizers against claiming their products can prevent infections like the flu, citing inadequate evidence. If you buy hand sanitizer, avoid products that contain triclosan. As an alternative to buying it, you could also make your own hand sanitizer at home.

Here is the recipe to make your own hand sanitizer, however I have not had to go to the store to buy these ingredients as I have them on hand.  I have heard that getting Aloe Vera Gel might prove to be a challenge.

Handmade Hand Sanitizer

6 Tablespoons rubbing alcohol (isopropyl alcohol), at least 60% alcohol by volume 
2 Tablespoons aloe vera gel 
3 to 4 drops essential oil (optional) 

Simply mix the alcohol and aloe vera together well and pour it into a bottle using a funnel. You can double, triple or quadruple the recipe as needed.  You can use a squeeze bottle or a spray bottle.  Then carry in your purse or pocket.

Note that you shouldn't use fresh aloe vera but should use a commercial gel because fresh won't remain stable for long-term use.  Essential oils should be tested for irritation before being used. So they can be an optional in this mixture.  If you want more germ fighting, try rosemary, tea tree or thyme oil.  If you want something to soothe your worry, try lavender or lemon balm or geranium.

I used thyme and lemon grass oil in my hand sanitizer, because they smell good and will add to the germ fighting.

Bleach can disinfect the best, but...
Bleach is a relatively cheap and highly effective disinfectant. It kills some of the most dangerous bacteria, including staphylococcus, streptococcus, E. coli and salmonella — as well as many viruses, including the flu and the common cold. It should also work on the novel coronavirus, according to the CDC, which notes that "unexpired household bleach will be effective against coronaviruses when properly diluted."

In its guidance for COVID-19, the CDC advises using a bleach solution with 5 tablespoons (1/3 cup) bleach per gallon of water, or 4 teaspoons bleach per quart of water, and following manufacturer's instructions for application and ventilation.

While bleach can be an important disinfectant in some situations, though, it's also a potential hazard to human health, capable of not only irritating sensitive tissue in the eyes, skin, mouth and throat, but also contributing to long-term respiratory problems like asthma. Bleach can also be hazardous to pets, wildlife and ecological health. There are some safer alternatives in disinfecting wipes and cleaning sprays, although these eco-friendly choices may not be as effective in killing bacteria and viruses.

So I hope that you are keeping yourself well. And that these recipes can help you lower the amount of worry in your circle so that we keep panic at bay and enjoy the upcoming growing season.

Pretzel Dip - Weekend Recipe

I purchased a cookbook while on vacation, which is my habit.  This one was called Top Chefs of West Virginia by Allen Arnold and Maureen Crocket.  It had interviews with about 20 different chefs for the Appalachian area.  They vary from complicated to basic, but all reflect a great modern esthetic and a regional flare.  I will be sharing a few more later this year.

One that caught my attention to share this month (Tailgate - Appetizer theme) was a Pretzel Dip by Dennis O. Harris II.  It was a very basic recipe with no herbs in it, but I thought with herbs flavors you could really dress this up.

Pretzel Dip ala Backyard Patch

8 ounces of cream cheese

2 Tbls herb flavored butter

2 Tbls Splenda

2 Tbls herb vinegar

Blend cream cheese with herb flavored butter.  A combination made with chives, tarragon and parsley or BYP Herbal Spread would go well with pretzels.  Add Splenda. Then stir in herbal vinegar.  I suggest a savory vinegar like tarragon, thyme or something with peppercorns, like Marcy’s Favorite.  Serve with pretzel rods.

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)

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - StirFry 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)