How Tuesday - Make a Tincture

This time of year people begin searching around for treatment for various winter ailments.  One of the age tested solution is a tincture.  I previously published a post about making a Winter Tincture in 2015. The thing about tinctures is that most people have never heard of them.  Today tinctures tend not to be commonly made at home, but have you ever taken cough syrup?  That is a tincture and the Tonic your grandma used to make or take is in that same category.

A tincture is a plant extract that is preserved with diluted alcohol or glycerin.  You can use the roots, leaves or flowers of a plant to create a tincture.  Because they accomplish the extraction of plant components they are more quickly absorbed and utilized by the body that just an infusion (tea) of dried herbs.

What plants to use to create your tincture will depend on the health benefits you are searching for.  I  recommend Herbal Recipes for Vibrant Health by Rosemary Gladstar as a useful source when choosing your herbs.

To actually make a tincture you need to decide on the herbs, then choose the melstrum (that is the extraction material.) Most popular for this is vodka, although some choose ever-clear or other spirits.  You want something with very little taste of its own and a good amount of "proof."  Vodka is easy to get in at least 80-proof which is what you need.

To Make

Then follow these steps to craft your tincture:

1 crush dried herbs in a mortar and pestle with a small amount of your chose melstrum.

2 pack the crushed herbs into a clean glass jar, fairly tightly and cover with melstrum

3 Store the jar in a dark place, shaking it twice daily.  To extract all the goodness can take as few as two days or as long as  six weeks.  Leave need less time, roots and bark will take longer for the alcohol to penetrate.  You can taste test and visually inspect your blend to determine its doneness.  You want the alcohol to taste like the plant you used, as well as take on a rich color.

4 Strain the liquid through cheese cloth or a coffee filter. You want to remove all the herb residue so you may need to strain more than once.

5 Label the jar and store in a dark cabinet.

Many of my herb friends make these and keep and infuse them in an old working refrigerator.

To Use

To use your tincture you can take it straight by the teaspoon like an old-time medicine.  Or add a teaspoon to a cup of warm water and drink like a tea.  You can add it to fruit juices or honey.  Some herbs have great medicinal benefits, but also a strong medicinal flavor as well, so use your personal judgement to determine the best way to consume your tincture.

Usual dosages vary, but about 1 teaspoon 2 to 3 times a day why you are suffering is the general standard.  More is not always better so do not over do it.

As always a tincture is no substitute for sound medical advice, so always consult your health care professional when working with a home remedy, especially if you are already taking other medications.

Herbal tincture for mood - weekend recipe

Recently I used an herbal tincture made with brandy to flavor the brownies I took to the Garden Club meeting.   That tincture was made with meadowsweet which is wonderfully sweet and a great addition to baked goods.

Tinctures are a great way to extract the healthy goodness from herbs in to an alchohaol base or melstrum (much like you make vinegars.)  You can then take the tincture as “medicine.”  If you are old enough you may remember that cough syrup always had some alcohol in it. 

The recipe I am sharing today is a tincture I first learned in the Essential Herbal Magazine.  It is a wonderful blend to help lift winter spirits.  I get crabby and sad when the sun stays hidden for long lengths of time, so this blended tincture was perfect for me.  I put a teaspoon of the blend into my tea each morning then have more when I get home each day.

Mood Lifting Tincture by Mary Graber
To prevent or ease the winter blues, take 1/2 -1 tsp. three times daily.

100-proof vodka/brandy
2 parts hawthorn berry, plus flower and leaf if available
2 parts lemon balm
1 part St. John's wort
1 part milky green oat tops

Place the herbs in a lidded jar and pour in enough vodka/brandy to cover.  Steep the herbs for several weeks in the vodka/brandy and strain prior to use. If you are in a hurry to use this, give it a week to steep and strain out only what you need for a couple days at a time.

Goldenrod - Herb of the Week

This particular plant is in bloom right now.  Often confused with Ragweed and thought to cause allergic reactions, this plant is actually very helpful in teas, tonic, and tinctures.  So in honor of it blooming in all its glory right about now, I have chosen

Goldenrod Solidago spp. as Herb of the Week

When the tall spires of goldenrod begin to boast their yellow blooms I know we have reached fall.  That color seems to by synonymous with the season change.  Goldenrod is a member of the daisy (Asteraceae) family and grows all over the world and most species are probably medicinal in some respect or another.

The name solidago means "to make whole." Historical references site using goldenrod poultices for healing wounds and for use on burns. Also known as Blue Mountain Tea and Liberty Tea certainly hints at its medicinal uses in history.

Goldenrod is a delicious edible. The flowers can be fried up as fritters and the mild tasting leaves can be cooked and eaten as well. I recently learned that the goldenrod stem makes a great "hand drill" to start a fire. Instead of using a bow drill, you twirl the goldenrod stem around with your palms to create the friction and heat to start the fire.  They might need this info on the next “Survivor.”

One of my herbalist friends makes a dye from goldenrod.  She colored wool roving and yarn, and silk scarves, saying the color was so bright and pretty. 

Growing??

There are over 100 species of goldenrods (Solidago). Solidago virgaurea, S. canadensis, S. gigantea, and S. odora as well as others.  All commonly used in a similar manner. Each species has varying degrees of qualities however. One species may be more bitter than the next, or more astringent. Most of the time these plants grow as weeds filling empty areas and field margins. I do not know of anyone in Illinois planting goldenrod on purpose, but I have seen the seed in catalogs.  It is a natural prairie plant and in my recent walks to restored prairie areas and areas left to grow wild it is prolific.

The leaves grow opposite and are lance-shaped.  The flowers are numerous and yellow appearing at the top of the stalk with a large number of blooms populating a single branch.

I haven't heard of any Solidago variety being harmful, but it is always best to know exactly what you are harvesting and using. Check with local sources to see if your local varieties have a history of use.

Medicinal Uses

Almost all the parts of Goldenrod can be used for medicinal concoctions.  The Fresh flower or flowering tops can be tinctured, flower infused honey, root tincture, infusion or strong tea of dried leaves or flowering tops, flower or flowering tops infused oil, flower elixir, this list goes on.

Goldenrod has a long history of use for the urinary system. It has been used for urinary tract infections as a tool for strengthening the kidneys. Goldenrod is both astringent and antiseptic. By tightening and toning the tissues of the urinary system, as well as providing action against bacteria, goldenrod is well suited to addressing bladder and urinary tract infections. Many of the older herbal literature sources cite it being used for kidney stones and it is still being used this way.

The German Commission E has officially approved goldenrod for the treatment of bladder and urinary system inflammations.

Another area where goldenrod shines is for allergic reactions or seasonal allergies. I use it in many of my seasonal formulas (often combined with peach and plantain) and have seen it completely eliminate the itchy-red-eyes, runny nose and excessive sneezing symptoms for many people.

Goldenrod also works really well for cat dander allergies. I suggest that people keep start with a small does and keep increasing the dose until relief is found.

Many people despise goldenrod and blame it for their fall sniffles. However, the more likely culprit is ragweed an Ambrosia species. Goldenrod is pollinated by insects, not by wind. As a result, its pollen is heavy and sticky and does not readily float through the air and thus into people's noses to cause the offending symptoms.

In recent times goldenrod has gained popularity for reliving many different aches and pains from chronic arthritis and acute injuries. It can be infused into oil and rubbed into the painful areas for this purpose.  Using the flowers in oils makes a lovely golden color and is nice used in cosmetic items. Barbara Hall over at Lady Barbara’s Garden has also popularized it for all sorts of achy pains, including arthritis in the hands and many people swear by the oil for their painful, stiff fingers come winter.

Goldenrod has 4 times the antioxidant levels of green tea.  Antioxidants are often called the key to good health and longevity. They can rid the body of free radicals, thus reducing the oxygenation of our cells. This process is often blamed for the aging process. Goldenrod is a good source of the constituent rutin. This flavonoid is well-known for its antioxidant benefits and is considered especially beneficial for heart health. I think the best part about this news is that goldenrod makes a rather tasty tea.  Slightly sweet and astringent with a hint of volatile oils it is a tea treat.  Drinking the tea can relieve some flu symptoms and may be useful for treating kidney stones.  Although a tincture may be better way to use it medicinally for kidney treatments.

Almost no known issues are recorded for goldenrod, although Aster family plant sensitivity is possible. Some sources recommend avoiding during pregnancy, but I don’t know a specific reason for this. But please, do not use goldenrod as a substitute for medical care in cases of serious kidney disease or infection.

Catnip - Herb of the Week

My cats have been bored since there was another heat wave here and I would not let them out on the patio in the humidity.  As a result they were bugging me to share the catnip.  So I chose as this week’s herb of the week -- Catnip Nepeta cataria

A perennial herb, belonging to the family Labiatae, the catnip plant, most commonly serves as a piece of recreation for house cats. Apart from this, the herb is also popular for its soothing effects and medicinal use for treating cold and flu symptoms and digestive problems. This is the reason why most people enjoy a tea made from the herb. Tinctures, infusions, and poultices have also been crafted from catnip.

In ancient times Catnip was cultivated for cats by the Greeks and Romans. Catnip symbolized fertility and was associated with goddesses of a cat figure and a lion. It was believed to change women into cats at night. In the language of flowers it is said to mean intoxication with love.

In medieval times it was grown in kitchen gardens as a flavorful salad herb and eaten fresh with other greens. It was also used to season meats, because of its robust flavor. 

 also a great pollinator attractor

Catnip tea was a popular drink in England before Chinese or Indian tea became available.  Catnip, with its strong appeal to cats, was grown around houses to keep rats away. Catnip is native to the Mediterranean, but is now grown on all continents.

An old Dutch recipe (reciept) from the 1600s used catnip (among other herbs) as a flover in egg fritters. 

“To make Egg-fritters which are good, first you take all sorts of herbs: Fennel, Violet leaves, Tansy, Sorrel, Spinach, Catnip, Beet and some Leeks and cut them fine together.”

Scientific nomenclature of the catnip plant is Nepeta cataria and it has an active ingredient known as Nepetalactone. Cats are known to have an extremely strong attraction towards this chemical, which is contained in the leaves and stems.

To Grow

Catnip is a perennial plant in the Lamiaceae family and, like all mints, can be invasive if not contained   Catnip (Nepeta cataria) is a tall (about three to four feet) plant with white flowers. It smells very strong with mint undertones. Catmint (or Nepeta mussinii,) on the other hand usually tops out at 15 inches and has purple flowers. If you would like to grow catnip, but don’t want to become a favorite feline hangout, Nepeta mussinii is the catnip for you. Some believe it’s more attractive in the landscape, too.  Both are deer resistant.

 

catmint (Nepeta mussinii)

Catnip is a very hardy plant that will grow in poor to rich soil and in full sun or light shade. More essential oil is produced when it is grown in full sun. Catnip will self-sow where it is planted. The plants are very hardy and need little attention, except for weeding. Catnip plants can be easily grown from seed. You can plant them outdoors or indoors, as well. However, keep them out of the reach of your cats, while they are establishing themselves.

The catnip plant has a tolerance for sunny and dry areas, and is considered drought tolerant, making it a popular landscaping plant. It will grow well from zones 3 through 9.  The plant does well even in poor soil, but one that is well-drained. Dense, well-shaped forms may be obtained by pinching the plant often, while it is in its growing period.

Harvest the plant upon flowering. Late morning is considered as the best time to do it. After getting them dried, crumble them, put into cloth toys and give some to your cat to enjoy.

To Use

To harvest catnip, cut the leaves off the stems and dry in a single layer in a dim, dry, and warm location. Catnip leaves have their highest concentrations of essential oil just before flowering in mid-summer. However, since they bloom from June through September you can also harvest while they are flowering. Dry them upside down in bundles, then store in airtight containers.

Catnip tea has been used to relieve headaches and upset stomachs, to induce sleep, and to relieve colic in children. Chewing the fresh leaves can also relieve a toothache. It has been used as a home remedy for colds, nervousness, fevers, and nightmares. Catnip tea is calming and helps induce relaxation and sleep, especially when mixed with lemon balm and chamomile. Catnip tea can have a sedative effect on people and is useful in settling an upset stomach. Boil 1 cup of water and add either 3 teaspoons of fresh catnip leaves or 1 teaspoon of dried leaves and steep and sweeten to your taste.  The scent of catnip, when used in aromatherapy, acts as a mild sedative, the opposite effect in humans as for cats. Catnip is often used in sleep or relaxation teas as well as in sleep inducing pillow mixtures.

Catnip oil has been used in perfumes, candies, and pharmaceuticals. Catnip tea is said to remove dandruff from the scalp.

Cats and other members of the cat family respond to catnip by sniffing, chewing and licking and body rubbing. This is an inherited response that is present in about two-thirds of all cats, so do not be surprised if your kitty is immune to the effects. The effects are not from ingesting the plant, but rather from an aromatherapy effect through their sense of smell. The plant must be crushed to release the chemicals responsible for this pleasurable effect. The fresher the catnip, the more essential oil the leaves contain, and the greater effect it has on cats. Sniffing catnip gives cat a feeling of euphoria that can make them playful, languid, or even hyperactive.  The effects of the nepetalactone don’t last long—after about 15 minutes your cat is generally ready for another nap.

It is the essential oil in catnip called nepetalactone that gives catnip its characteristic odor. Researchers have found this essential oil to be ten times more effective at repelling insects, especially mosquitoes, than DEET (the hazardous chemical compound found in many commercial insect repellents). Catnip also repels cockroaches.

Catnip has a very strong characteristic odor, so most often it is used in tea instead of as a food flavoring. When using catnip in cooking, choose the Lemon Catnip variety (sometimes called catmint or lemon catmint) and use only the flowers. Remove all bits of leaves as these are usually too strongly flavored to enhance cooking.

RECIPES

Pleasant Dream Pillow Herbal Mixture

3 Tbls. rose petals

3 Tbls. chamomile

1 Tbls. catnip

1 Tbls. spearmint

Pinch of thyme

Directions:

Combine ingredients and sew into a small pillow or put in a muslin bag or seal in a oversized tea bag. Tuck this into your pillow case for a restful night’s sleep and pleasant dreams.

  

Relaxation Tea

A tea to help you unwind and relax, it also promotes sleep with a relaxing and calming effect.

1/3 cup lemon balm, dried

1/3 cup catnip, dried

2 tablespoons seedless rosehips, dried

1 tablespoon lemon peel, dried

1 teaspoon organic lavender, dried

Directions:

Mix all ingredients together and store in an airtight container away from heat and light.

To Use: Place one level teaspoon of tea in a tea ball or tea infuser and place in one  cup of boiling water. Cover and steep for 5 minutes. Sweeten to taste, if desired, Sip and savor.

Sleepy Lemon Tea

1/2 cup chamomile

1/2 cup lemon balm

1/2 cup catnip

2 tablespoons lemon verbena

2 tablespoons lemon peel

1/2 cup green tea (optional)

1 teaspoon lavender flowers

Directions:

Blend all ingredients together and store in a airtight glass jar.

To Use: Use one teaspoon of tea to an eight ounce cup of water. Place one teaspoon tea in muslin bag or tea infuser. Fill cup with one cup boiling water and cover. Brew 2 minutes if green tea was added to recipe; or brew 3 to 5 minutes for herbal blend without green tea. Strain tea and serve sweetened with honey and lemon, if desired.

NOTES ON CATNIP TEA: Catnip tea can have a sedative effect on people and is useful in settling an upset stomach. Some research has shown that the juice from catnip leaves can stimulate menstrual flow, so pregnant women should avoid drinking catnip tea.

Relaxing Healing Herbal Bath Mix

Enjoy a relaxing bath with this fragrant mixture of dried herbs especially formulated to relax tense muscles and soothe the soul. The warm water releases the healing properties of the herbs which are then absorbed by your skin. The therapeutic effect of a relaxing bath will take effect in about 20 minutes.

6 Tbls. lavender

6 Tbls. lemon balm

2 Tbls. sea salt

2 Tbls. Chamomile

2 Tbls. Roses

2 Tbls. lemon peel

2 Tbls. calendula

2 Tbls. catnip

Directions:

Mix herbs in container and store in a tightly lidded jar.  Makes roughly 1 ½ cups

To Use: Place one tablespoon of relaxing bath mix into a muslin bag, coffee filer or even a tea ball and close securely. Add the bag to warm tub water and infuse while tub is filling. Remove bath sachet

from tub and allow to drain.

Insect Repellents (for more recipes on this topic check out this post from Wellness Mama) 

This recipe uses the essential oil of catnip to make a repellent.  I have also used a catnip hydrosol with the other essential oils added it to make a spray-on repellent.

8 oz apple cider vinegar, witch hazel, or vodka* OR a dry oil such as jojoba

       (water will work, too, but won’t preserve the potency of the oils as long)

15 drops lemongrass essential oil

15 drops eucalyptus essential oil

15 drops lemon essential oil

15 drops catnip essential oils 

Directions:

Blend all ingredients together and place in a dark colored glass bottle.  Shake well before applying.  

To Use: You can use a spray bottle or if using oil for the base, apply to skin like lotion.

Catnip Mosquito Repellent

2 cups catnip, washed
2 cups almond oil

Directions:

Bruise catnip and pack into a clean jar. Cover with oil, put a lid on the jar and set in a cool, dark place for two weeks. Shake jar lightly every day, and push herbs under the oil to avoid mold. Strain into a clean jar, seal and refrigerate for up to 8 months. (If your mosquitoes are especially ferocious, you can add other strong-smelling herbs, such as rosemary, pennyroyal, basil.) It's a good idea to try your concoction on a small spot of skin before you smear it all over yourself, to test for allergies.

To Use: Rub on exposed skin.

Catnip Cat Toys

If you have some sewing skill, I suggest cutting two squares of felt about 2 inches or so on each side.  Sew them on three sides, then stuffed it with catnip and sew it shut.  This little pillow will be your cats favorite toy if they are among those who enjoy catnip. 

If, like me, you cannot sew then you can do one of two things.  Buy an already made cat toy, slip open a seam and fill the toy with catnip, or place the toys in a zip seal bag filled with catnip and allow them to “marinade” for a day or two.

Since it is all about the smell, even a toy that has just hung out with catnip will carry the scent for a while making it a fun play toy.  I place 4 or 5 toys in a bag at a time and then take them out one at a time to let the cats enjoy them.

Tincture of Catnip

A tincture of catnip can be used as a sleep enhancing mixture before bedtime. I have given more detailed instructions for making a tincture elsewhere, but if you treat catnip like any other mint you would be tincturing, I think you will be successful.  Here is a quick way to craft the tincture. I fill quart canning jar 3/4 full with crushed dried catnip then fill jar with 100 proof alcohol, like Vodka or Everclear.  Take the tincture by the teaspoon added to water, tea or other liquid before bed. (See warning above under tea.)  

Purslane - Herb of the Week

This year my experimental Community Patch (a 20 x 20 garden I am documenting on another blog) has a number of vegetables and herbs in it.  One of the weeds it grows very easily is Purslane.  Purslane is actually considered a medicinal herb so as I pulled this plant out of the garden, carefully setting it aside to use at home, I realized it would make a great Herb of the week!

This week's Herb of the Week is Purslane (Portulaca oleracea)

What Is Purslane?

Purslane, a humble creeper with a centralized taproot, is a great example of a no-fuss annual that deserves more respect. You've probably been yanking it out of your lawn or flowerbeds for years without knowing what a treasure it can be in the right hands. The word purslane (or purslain) comes to us from the Latin, and was mentioned in “Naturalis Historia" (or Natural History) written by the botanist Pliny the Elder in around 79 A.D. 

If you keep houseplants, it looks like a poor man's, tiny jade plant with a horizontal habit. Like jade plant, it's a succulent with fleshy, oval leaves. Common purslane also boasts reddish stems that make it easy to identify, even when it's a bitty seedling. If you're watching for it in late winter or early, early spring, it looks perky when everything else in the garden but the crocus plants are still hunkered down and shivering (metaphorically speaking). That little bit of green can be more warming that a mug of hot chocolate on a cold, gloomy day.

Where Does it Come From?

Purslane isn't native to the U.S., but it has gone native here. It can grow in almost any soil, and even small, discarded pieces can reroot easily. Purslane sets seed quickly and reproduces very effectively (note the VERY). Along with dandelion, purslane could be the poster child for invasive, peskiness in locations where it isn't assiduously monitored and contained. This ought to put it into perspective: One purslane specimen can produce up to 50,000 seeds.

Botanists can trace the origins of purslane to India -- or possibly Africa. Common purslane is actually a popular vegetable in many parts of the world. It's used in stir fry, salads and can be added to veggie medleys the way you would add leafy greens like spinach. Folks think it tastes a bit like spinach, or at least a cross between spinach and watercress. You can find plenty of recipes that add a handful of purslane to traditional potato salad. It's also a welcome ingredient in Greek salad. It can be served raw, steamed, stir fried or pickled. What parts do people eat? That would usually be the tender leaves and stems.

To Grow

The modest purslane growing in backyard gardens across the U.S. isn't the only representative of the purslane family. There are cultivated culinary varieties that tend to have a more refined flavor (somewhat less sour), and a more upright growth habit. There are also ornamental purslane cultivars that remind me a little of begonias. Nearly 500 varieties of purslane have been identified to date. Moss Rose (Portulaca grandiflora) is in the same family as Purslane. Cultivated purslane is sometimes sold as var. sativa.  

Purslane salad
<a href="http://www.flickr.com/photos/melystu/4768772580/">mystuart (busy!!)</a> via <a href="http://photopin.com">photo pin</a> <a href="http://creativecommons.org/licenses/by-nc/2.0/">cc</a>

Even though you won't have trouble cultivating it regardless of the condition of your garden, in a perfect world purslane prefers rich soil that drains well. It also likes a sunny exposure and a regular watering schedule.  If wanting it wild like mine, you will see it early in the garden as it really begins to take off as the soil temperatures soar in late spring and early summer.

To Use

The leaves are tender and fleshy, with a slight crunchy texture.  Purslane has been used both as a food and a medicine in the Mediterranian basin, India and China for thousands of years. It has a slightly sour, salty, lemony spinach flavor.  The leaves are the most commonly used, but the roots, flowers and seeds are also edible.  It is mucilagenous, so it is a great thickener for soups.  You can blanch the leaves if this is not to your liking.

Purslane doesn't have the aesthetic appeal of, say, arugula in a dinner salad, but it does have some pretty impressive things to recommend it just the same: 

1. Purslane has one of the highest levels of omega 3 fatty acid (alpha-linolenic acid or ALA) of any plant tested so far.
2. It contains high concentrations of vitamins C and E.
3. It's a good source of potassium and magnesium.
4. It contains high levels of the heart healthy antioxidant beta-carotene.

Some historical uses for purslane may be the result of wishful thinking, but it has been used in the past to treat colds, depression, gastrointestinal distress, insect bites, low sex drive and urinary tract infections.

Purslane chicken
<a href="http://www.flickr.com/photos/juliepics/2680868283/">feministjulie</a> via <a href="http://photopin.com">photo pin</a> <a href="http://creativecommons.org/licenses/by-nc-nd/2.0/">cc</a>

Popular with Elizabethans, you can cook the fleshy leaves in a similar manner to spinach and serve with a splash of vinegar.  You can add the leaves to salads.  You can blend it in equal parts with sorrel to make the traditional French soup Bonne femme.  It is a nice companion in stir fry too.  In Australia Aborigines used the seeds to make seed cakes.  You can also pickle it by brineing with wine or apple cider, garlic, chili and peppercorns.

*Special note: Purslane has an impressive nutritional pedigree, but it also contains high oxalate levels. If you have kidney problems, avoid adding purslane to your diet before discussing your plans with a medical professional. You may also want to check the latest research by visiting MedLine Plus (a service of the U.S. Department of Health and Human Services), WebMd or any of a number of other medical reference sites on the internet.

RECIPES

Purslane Soup

1/2 pound. purslane chopped

3 1/2 Tbls. butter

4 cups vegetable or chicken stock

1/2 pound potatoes, peeled and sliced

3 Tbls. cream

Cook purslane in butter in a covered pan.  Add stock, and potatoes.  Cook until potatoes are tender, then puree in a blender.  Sitr in cream, the garnish with fresh purslane.

Purslane Pickles

Use any size jar with a plastic lid. Narrow-necked bottles can be a problem. Fill your jar or bottle with freshly-harvested purslane cut into two-inches pieces. Leave a little space at the top. Fill the jar or bottle with room-temperature apple cider vinegar, being sure to completely cover the plant material. Cover. (Metal lids will corrode; do not use.) Label, including date. This is ready to use in six weeks; but will stay good for up to a year.  For added flavor add a garlic clove or 1 teaspoon of peppercorns.

To use: A tablespoon of purslane vinegar on cooked greens, beans, and salads adds wonderful flavor along with lots of minerals. You can also eat the pickled purslane right out of the bottle or add it to salads or beans.

Making Purslane Tincture

2 glass canning jars with lids

Enough fresh purslane to fill both jars

Enough 80- or 100-proof vodka to fill one jar

Knife

Cutting board

muslin or cheesecloth

Harvest the purslane. The purslane should be healthy, not wilted, rotted or yellowed. You need enough to fill both jars, as it will take up considerably less volume after you chop it. Sterilize the canning jars and lids by submerging them in boiling in water for two minutes. Set aside. Chop the purslane very finely--the smaller the pieces the better--and fill one of the jars to about 3/4 full. Add vodka to the jar full of purslane slowly, until the liquid just covers the herb. Gently shake to release air bubbles, then add more vodka if necessary to cover the chopped purslane. Seal the jar with the sterilized lid and shake vigorously. Place in a cool, dark place out of any kind of sunlight. Shake the jar every other day for at least one month. Two months is better. This period of storage and shaking is to allow the purslane's essential oils and medicinal compounds to dissolve into the alcohol. When the time period is up,  strain the liquid into the other, sterilized jar using muslin or cheesecloth, squeezing as much liquid from the purslane as possible. Cap the jar and store in a cool, dry, dark place.

Personal note - Because of the fleshy nature of purslane, I dry it on paper towel before I use it to make a tincture.  That cuts down on water in the mixture which can cause it to spoil.

Stevia - Herb of the Week

Stevia is an herb you hear quite a bit about in the press these days.  This is an herb I never grew much of when I first learned of it because it does have an odd taste that not everyone likes. 

However, with so much information out there, not all of it accurate, I decided that I should focus on this for the Herb of the Week - Stevia (Stevia rebaudiana)

Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical regions from western North America to South America. The species Stevia rebaudiana, commonly known as sweetleaf, candyleaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. The leaves of the stevia plant have 30–45 times the sweetness of ordinary table sugar. The leaves can be eaten fresh, or put in teas and foods. As a sweetener and sugar substitute, stevia's taste has a slower onset and longer duration than that of sugar, although some of its extracts may have a bitter or licorice-like aftertaste at high concentrations.

With its steviol glycoside extracts having up to 300 times the sweetness of sugar, stevia has attracted attention with the rise in demand for low-carbohydrate, low-sugar sweeteners. Because stevia has a negligible effect on blood glucose it is attractive to people on carbohydrate-controlled diets.

The availability of stevia varies from country to country. In a few countries, it has been available as a sweetener for decades or centuries; for example, it has been widely used for decades as a sweetener in Japan. In some countries health concerns and political controversies have limited its availability; for example, the United States banned stevia in the early 1990s unless labeled as a dietary supplement, but in 2008 it approved rebaudioside A extract (from the S. rebaudiana) as a food additive.

Stevia genus were first researched by Spanish botanist and physician Petrus Jacobus Stevus (Pedro Jaime Esteve 1500–1556), from whose surname originates the Latinized word stevia. Human use of the sweet species S. rebaudiana originated in South America.  The plant was used extensively by the Guarani people for more than 1,500 years, and the plant has a long history of medicinal use in Paraguay and Brazil where the leaves have been traditionally used to sweeten local teas, medicines and as a "sweet treat".

In 1899 Swiss botanist Moisés Santiago Bertoni, while researching in eastern Paraguay, first described the plant and the sweet taste in detail. Only limited research was conducted on the topic until, in 1931, two French chemists isolated the glycosides that give stevia its sweet taste. These compounds, stevioside and rebaudioside, are 250–300 times as sweet as sucrose, heat-stable, pH-stable, and not fermentable.

In the early 1970s, sweeteners such as cyclamate and saccharin were suspected of being carcinogens resulting in further cultivation of steviua as an alternative, beginning in Japan. The plant's leaves, the aqueous extract of the leaves, and purified steviosides were developed as sweeteners. Japan currently consumes more stevia than any other country, with stevia accounting for 40% of the sweetener market.

Stevia species are found in the wild in semiarid habitats ranging from grassland to mountain terrain. They do produce seeds, but only a small percentage of them germinate.  Cultivation from cuttings or root division are more effective.

To Grow

If you enjoy gardening, Stevia can be a rewarding herb to grow. While it's not feasible for most of us to grow sugarcane or sorghum in our backyard, several Stevia plants will fit nicely into a small garden. Recipes utilizing Green Stevia Powder are now available, and the whole leaves add to the flavor of herbal teas.

Stevia rebaudiana seeds are rarely available because of production problems and poor germination, so plants are generally used instead. Plants are available from several mail order sources. Be sure you are getting Stevia rebaudiana since this is the only sweet variety. Stevia stems are brittle, but nurseries have developed packing methods to protect them in transit. Arrange for plants to arrive soon after your last frost date.  High temperatures may stress transplants. Transfer plants to the garden as soon as possible after arrival, making sure they don't dry out in the meantime.  Stevia stem cuttings root easily without hormones, but only under long day conditions.

Stevia rebaudiana is a tender perennial, native to semi-humid subtropical regions of Paraguay and Brazil. Wild plants occur on acid soils that are constantly moist, but not inundated, often near the edge of marshes or streams where the soil is sandy. In the garden, too, Stevia doesn't like to dry out, but standing water will encourage rot and disease. Stevia can be a successful garden plant in most climates with the use of a few simple techniques. Raised beds or hills prevent "wet feet," while an organic mulch and frequent watering ensure a constant supply of moisture.

In North America, Stevia survives winters only in the warmest areas such as southern California, Florida, and Mexico. Research in Japan indicates a critical winter soil temperature below 32 F to 35 F will result in the plant’s death . Stevia is a weak perennial, so plants grown as perennials should be replaced every few years. In colder areas, like ours here in Illinois, Stevia is planted after the last frost and treated as an annual. Longer summer days found at higher latitudes favor leaf yield and Stevioside content, since we are not much above sea level here in the Midwest, I have never been able to test this theory.

While tolerant of most soil types, Stevia prefers a sandy loam or loam. Any well-drained soil that produces a good crop of vegetables should work fine. Stevia occurs naturally on soils of pH 4 to 5, but thrives with soil pH as high as 7.5. However, Stevia does not tolerate saline soils. Unless your soil is very sandy, raised beds are ideal for Stevia. A raised growing surface prevents standing water and reduces compaction. Beds should be 3 to 4 feet wide and 4 to 6 inches high.

In garden beds, space plants 10 to 12 inches apart in the row, with two rows per bed. Stagger rows so that plants end up in a zigzag pattern. Use a trowel to dig a hole, then pour in some water and set the plants a bit deeper than they were in the pot, so the root ball is covered by a thin layer of garden soil. After back-filling around the roots, water again to settle the soil. If the weather is hot and sunny at planting time, it's a good idea to place a thin mulch around the plants to reduce moisture loss. Cool night temperatures will halt plant growth. For early plantings or areas with cool summers, hotcaps or row covers will allow faster growth and offer protection from late frosts. Don't let the plants overheat on hot days, however.

While a good compost usually satisfies nutrient requirements, soil testing or plant symptoms may alert you to deficiencies. Mark Langan of Mulberry Creek Herb Farm recommends low nitrogen or organic fertilizers. Excess nitrogen promotes rank growth with poor flavor.  When I found out that Stevia prefers the “hill” method I use in my production garden, I was off and running to grow some, especially when I had to replace a number of perennials this year die to the flood damage.  To grow in hills, set plants in low mound of dirt spaced 12 to 18 inches apart. Periodically during the growing season, pull more soil up around the plants with a hoe. This tends to smother weeds and drain away surface water which in turn discourages disease.

In general, Stevia should be treated as a vegetable crop. Where summers are extremely hot, stevia benefits from slight afternoon shade. Elsewhere, grow stevia in full sun.  When hot weather sets in, usually a month after planting, beds should be mulched 3 to 6 inches deep with organic residue such as grass clippings, chopped leaves, straw, hay, or compost. This will protect the shallow feeder roots and hold in moisture. Plant growth is slow at first, accelerating by mid summer. Stevia stems are prone to breakage during high winds. Left unpruned, stevia will grow into a lanky, upright plant that produces tiny white flowers in late summer. To maximize leaf production, you must trim back the plants several times to induce branching, first when plants are about 8 inches tall, and again in early summer. So pinching tips out every 3 to 4 weeks for the first month to encourage side branching will give you a bushier plant less prone to damage. (see my post on pinching for more details) 

Grow in a protected area if possible. Supporting the plants with a "corral" made from strings tied to stakes is another strategy.  I am considering making a willow fence to place along the top of the hill they growing for added protection.

Willow windbreak

williwIf you live in Zone 8 or warmer, stevia is often winter-hardy and grows as a short-lived perennial with a protective winter mulch. In colder climates, prepare two healthy parent plants for overwintering indoors. Choose 1-year-old plants grown from seeds or cuttings. Cut them back to about 6 inches, and prune roots as necessary to settle them into 6-inch containers with a light-textured potting mix. Move your stevia plants to a warm, sunny location indoors, or to a heated greenhouse. In spring, when new growth appears, cut most of the new stems and root them in moist seed-starting mix.

To Use

For centuries the Guaraní peoples of Paraguay used stevia, which they called ka'a he'ê ("sweet herb"), as a sweetener in yerba mate and other foods, and medicinally as a cardiac stimulant, for obesity, hypertension and heartburn, and to help lower uric acid levels. Current research has evaluated its effects on obesity  and hypertension. Stevia has a negligible effect on blood glucose, and may even enhance glucose tolerance; it may be useful as a natural sweetener for diabetics.

Use fresh leaves for tea or eat a few right off the plant. They taste great with mint leaves. Sweetness is greatest just before flowering, which is triggered by short day lengths. The onset of blossoming ranges from mid summer to late fall. Plants should be harvested before the first frost or as soon as blossoming begins, whichever comes first. Cut entire plants just above ground level. When growing Stevia as a perennial or for early harvests, clip the plants 6 inches from the ground so they will survive and re-grow. Most herbs should be harvested in the morning, after dew has evaporated, but it is even more important with Stevia as the flavor is at its peak in the morning.

In most areas, you can harvest stevia in midsummer by cutting back the plants by half their size, and again in early fall when new growth slows to a standstill. Stevia can be dried in bunches like other herbs. Plants are easily dried by hanging upside down in a dry, warm, drafty location. Bunch a few plants together and bind at the stem end with a rubber band. Store dried stevia leaves in an airtight container in a cool, dark place. Wait until you’re ready to use stevia leaves to crush them. They keep well for years. Stems are less sweet, so toss them on the compost pile. An alternative method is to strip fresh leaves from stems and spread on elevated screens in the sunshine, on a day with low relative humidity (less than 60%). If drying takes 8 hours or less, very little Stevioside will be lost. A food dehydrator on low heat (100 F to 110 F) will do an excellent job as well. Leaves are crisp, crumbly, and bright green when fully dry.

While whole leaves are great for making tea, it's easy to turn them into Green Stevia Powder with a kitchen blender, food processor, or coffee grinder with metal blades. With the blender bowl half full, process dry leaves at high speed for a few seconds. Collect the fine powder for use in recipes calling for Green Stevia Powder. Use a clean glass jar for long-term storage.

You can use the leaves of this healthy sugar substitute fresh or dried, but many people find the flavor improves if the sweet compounds have first been extracted in water or alcohol. With stevia, slightly under-sweetening drinks or fruit desserts tends to taste better than using too much. Too much stevia may impart a bitter or medicinal flavor.

Why Grow it if you can buy it?

 

Many commercial drink mixes and packaged sugar substitutes are sweetened with a derivative of stevia. This sweetening compound is called Rebaudioside A and is listed on labels as either Reb A or Rebiana. These are highly processed products developed by large food corporations. Most of the raw stevia used to produce these products is grown in China. These “natural sweeteners” have been stripped of many of the plant’s healthful properties. Teas, extracts and tinctures made from high-quality, whole-leaf stevia that you grow yourself or obtain from a farmer’s market, on the other hand, contain up to seven sweet compounds (glycosides) and an array of antioxidants.

 

RECIPES

When first starting to use stevia as a healthy sugar substitute, start with a little and increase the amount gradually and only in small increments. Take care not to overheat stevia teas or extracts. Such batches may be bitter.

Barbara Pleasant created a Stevia-to-Sugar Equivalent Chart for the February/March 2013 issue of Mother Earth Living that is worth checking out.

Making Sweetners –

Stevia Green Powder. Using a food processor or blender with metal blades, fill the blender bowl half full with crisp green dry leaves.  Process dry leaves at high speed for a few seconds until you get a powder that resembles rubbed sage. Use this in any recipe that called for powdered stevia or stevia liquid.

Stevia Tea. Fill a metal tea ball with 1 rounded tablespoon of dried, lightly crushed stevia leaves. Place in a clean pint canning jar, and cover with almost-boiling water. Steep 10 minutes before removing the stevia. Screw on the lid and keep in the refrigerator for up to 5 days. Yield: 2 cups (16 ounces), sweetness equivalent to about 2 cups sugar.   I like to use this because the sweetness equivalent is the same as sugar in a recipe making it easy to substitute.

Stevia Extract. Bring 1 cup water to almost-boiling, add one-half cup lightly crushed stevia leaves. Remove from heat, cover with lid, and steep 40 minutes. Strain through a coffee filter, and pour into a dark-colored container. Store in the refrigerator 1 to 2 weeks. Yield: 3/4 cup (6 ounces), equivalent to 3 cups sugar.  This is concentrated so use 1/3 what a recipe would call for in regular sugar.

Stevia Tincture. Place one-half cup dried, lightly crushed stevia leaves in a clean glass jar. Add 3/4 cup 100-proof vodka or rum. Screw on the lid and shake. Place in a cool, dark place for two days, shaking the jar twice a day. Strain through cheesecloth or a jelly bag, and place the liquid in a small saucepan. Heat on low until steam rises, and maintain that temperature for 20 to 30 minutes, (do not boil). This creates a more concentrated tincture while removing most of the alcohol’s taste and smell. Pour the cooled tincture into a dark-colored container. Store in the refrigerator up to 3 months. Yield: About 1/4 cup (2 ounces), equivalent to 6 cups sugar.   This is heavily concentrated so a teaspoon would equal a ½ cup of sugar.  If you use in a recipe you must replace the missing bulk of the ½ cup of volume.  You may just want ot use this for small sweetening jobs.  Store stevia tincture in a medicine bottle with a dropper to add it to drinks or prepared dishes by the drop.

Crisscross Peanut Butter Cookies

1/4 cup butter or margarine, softened
2/3 cup natural peanut butter
1/4 teaspoon powdered or clear liquid stevia extract 
2 tablespoons date sugar (optional)
1/2 teaspoon maple flavoring
1/4 cup apple butter
1 large egg
3/4 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon salt
Preheat the oven to 350°F. Oil a cookie sheet. Soften and cream the butter or margarine in a mixing bowl. Cream the peanut butter into the butter. Mix in the stevia extract, date sugar, maple flavoring, and apple butter. Beat in the egg until thick and smooth.  Stir the flour, baking soda, cinnamon, and salt together in a bowl. Add the flour mixture to the peanut butter mixture.  Place large balls of batter on the cookie sheet using two spoons. Flatten each cookie with a floured fork, making a crisscross pattern.  Bake at 350 degrees for 12 minutes. Makes 16 large cookies or 24 smaller cookies.

Vegan Peanut Butter Cookies
1/4 cup oil
2/3 cup peanut butter
1/3 cup apple butter
2 ounces tofu (mix the tofu with the apple butter in a blender first)
1/2 teaspoon stevia extract 
2 tablespoons date sugar (optional)
1/2 teaspoon maple flavoring
3/4 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon salt
Preheat the oven to 350°F. Oil a cookie sheet. Soften and cream the oil, apple and peanut butters and tofu together in a mixing bowl.  Mix in the stevia extract, date sugar, maple flavoring until thick and smooth.  Stir the flour, baking soda, cinnamon, and salt together in a bowl. Add the flour mixture to the peanut butter mixture.  Place large balls of batter on the cookie sheet using two spoons. Flatten each cookie with a floured fork, making a crisscross pattern.  Bake at 350 degrees for 12 minutes. Makes 16 large cookies or 24 smaller cookies.

Apple Crisp Recipe

 

Filling: 
7 to 8 cups chopped apples (peeling is optional)
3 tablespoons lemon juice or apple cider vinegar
1 teaspoon vanilla
1 to 1 1/2 teaspoons powdered stevia leaf or 1/2 teaspoon powdered or clear liquid stevia extract 
2 tablespoons whole wheat flour
3 tablespoons natural peanut butter (optional)
1 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup apple juice or blend

Topping:  
1 cup rolled oats
2/3 cup chopped nuts and seeds
1/4 teaspoon powdered or clear liquid stevia extract (See “How to Make Stevia Extract” toward the end of this article.)
3/4 teaspoon stevia concentrate 
2 tablespoons oil

Preheat the oven to 350°F. Butter a large, 9 x 13-inch baking dish. Place the apples in a large mixing bowl. Stir in the lemon juice. Mix the vanilla, stevia leaf or stevia extract, flour, peanut butter, cinnamon, and salt into the apples. Pour the fruit juice into the bottom of the dish. Spoon in the apple mixture.  Mix the oats, chopped nuts and seeds, stevia extract, and stevia concentrate together in a bowl. Sprinkle and stir in the oil. Spread the topping over the apples so it is evenly distributed.  Bake for 50 minutes to l hour. If the topping gets done before the apples, cover pan with foil the last 15 minutes of baking.  Serves 8.
Option: Use about 1 1/2 cups granola for the topping. Mix 1/2 cup of the granola into the apples, and spread the rest on the top. No need to add the stevia extract, stevia concentrate, and oil from topping recipe above—granola already has sweetener and oil.