Herb of the Week - Hyssop

With a history of being a cleansing herb, mostly because of its strong camphor-like smell, I chose a 7th century strewing herb for this week's

         Herb of the Week : Hyssop (Hyssopus officinalis)

A strewing herb is one that was scattered on the floor to be walked on.  Many were used for the strong sweet smells given off that could mask the harsher scents of cooking and unwashed guests.  Hyssop was often used in sick rooms to help ward off germs.

History

"Purge me with Hyssop and I shall be clean"- this famous allude from the Psalms stands as a testimony to hyssop’s status far back in history.  Most documentation of the herb is more recent however.  Although discussed by Nicholas Culpeper in his Herbal it gained popularity in the 17th century.  Used by Elizabethans as a plant placed in knot gardens it was as popular as Germander. Originating in the Mediterranean, its ability to grow well in a zone 4 or zone 5 climate made it an excellent export.  It can now be found all over the globe.

Growing

Hyssop is in the mint family with the indicative square stem.  It is quite easy to grow and is rarely bothered by pests.  They perfect zone for it is 4 to 5.  It is a very attractive plant and can be grown for looks alone.  I always place mine in a prominent location to catch attention.  You can also interplant it among white or pink roses or  as a companion to ferny leafed herbs like dill and fennel. An attractor of bees, Hyssop is the perfect addition to a bee or butterfly garden.

You can start this plant by seed, cuttings or division.  Choose a sunny spot where the soil is well drained or even dry.  It prefers a 6.7 pH and a light almost sandy soil will not be  bad for it.  Full sun is preferred but being a mint part shade will not hold it back too much.  In the early spring sow seeds 1/4 inch deep in rows about 1 foot apart.  In early summer thin the seedlings to stand 1 foot apart within the rows.  Propagation form stem cuttings in moist soil or root division can be done in the Spring or Fall.

Pruning a hyssop will be necessary to remove old flower heads and to force more branching.  They may need to be replaced about every 5 years as they can get rather dense which causes leaf die out at the base.


Uses

During the 17th and 18th centuries tinctures and teas were the common medicine and Hyssop was used among these for the treatment of bronchitis and sore throats.  According to Nicolas Culpeper in his Herbal. tis was "a most violet purgative" and should only be used under the care of "an alchymist."  Maude Grieve wrote in A modern Herbal that is will "improve the tone of a feeble stomach.

According to tradsition Hyssop was usedfro everything from a poultice to to promiote the healing of wounds bruises, and black eyes, to a penicillin type treatment for infected wounds.  It is a mild and safe herb to take internally so many make it into a tea that works as a mild expectorant.

The leaves have a mildly minty flavor and the the flowers are a genlte enough flavor that they can be added to salads, both green leaf and fruit salad.  The leaves and flowers can be dried and used in a tea.

The essential or volatile oil is the most useful part of this herb.  It is used in perfumes and potpourri as well as being the key ingredient in Benedictine and Chartreuse.

In more modern times Jeanne Rose recomends making an herbal bath with hyssop.  It is soothing and promotes sweating.  A soaking bath or a facial steam can both be made with this herb as it is a gentle skin cleanser.

To harvest hyssop for medicinal use, cut the stem just before the flowers begin to open.  Hang the bunches upside down in a warm dark place.  Dried leaves, green (not woody) stems and flowers may be chopped and stored for later use once dried.

Recipes

For a quick omelet topping try this:  Mince 1/4 cup fresh hyssop and add to 4 cups of tomato sauce.  Serve over rice or cheese omelets for a special savory dish.

Next time you stuff a roasting chicken with your favorite stuffing substitute the herbs you usually use with 2 tsp finely chopped fresh hyssop. While the chicken is roasting baste it with its own fat or 2 tbsp melted unsalted butter and a little lemon juice. Sprinkle with 1 tsp finely chopped hyssop.

Glazed Carrots with Hyssop

2 large carrots thinly sliced

1 tbsp water (or chicken stock)

1 tbsp butter

1 tsp honey or brown sugar

1 tsp finely chopped hyssop

salt & pepper to taste

In a saucepan, combine the carrots, stock, honey, butter and salt and pepper. Bring to a simmer over medium heat. Cover and cook over low heat until the carrots are tender and the liquid is a syrupy glaze, about 10 minutes or so. Be careful that it does not burn. Toss the carrots with hyssop and serve immediately.

Sore Throat Gargle with Hyssop

-1 cup boiling water
- 2 teaspoons fresh or dried Hyssop leaves
- 1/4 ounce salt


Pour the boiling water over the leaves, cover and steep for 20 minutes.  Strain and add the salt. Gargle as needed. Store in the refrigerator for a couple of days.

After a Workout Bath

Combine equal amounts of:

 bay leaf

 rosemary

 hyssop

 lavender

Two ways to prepare your bath:

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

How Tuesday - Making newspaper seed starting pots

I love those cute newspaper pot maker tools, but I don't own one.  (I did once, but I can't find it.)  But you do not need the tool to make the perfect newspaper pots for starting your seeds.  All you need are strips of newspaper, something to use as a cylinder, and some potting mixture.

Step one:  Cut the newspaper into 3 1/2" x 12" strips

Step Two:  Wrap the strip around a cylinder.  Here I have used both a cylinder glass and a french rolling pin.

Step Three: Tuck the ends under.

Step Four: press down on the tucked under edges to give the base some sturdiness.

Step five:  Fill the pot with seed starter mix

Step 6 sow seeds

Transplant your new plants into a pot or the garden after hardening off.  No need to remove the paper pot, it will biodegrade in the soil.

Pancetta & Green Beans - Weekend Recipe

Sometimes I choose a recipe just because of the comfort food quotient.  This is one of those.  I could eat green beans at every meal, they are my favorite.  I love them fresh and grow them in the garden and buy them at the farmer's market and get some from friends, and purchase frozen bags of them at Trader Joe's.  Now a sprinkle of chives and this recipe is warm comfort manna from heaven!

Green Beans and Pancetta with  Browned Butter

2  lb. thin green beans or haricots verts, trimmed

4  oz. pancetta

2  shallots, thinly sliced

6  Tbls. butter

6  oz. peeled and roasted  chestnuts, sliced

2 Tbls. fresh Chives, clipped

In 4-quart saucepan cook green beans, covered,  in boiling salted water 4 to 7 minutes or until crisp­  tender. Drain; set aside.  In an extra-large skillet cook pancetta over medium heat until crisp. Drain pancetta on paper towels, reserving drippings in skillet.  Reduce heat to medium-low. Add shallots to reserved drippings. Cook for 4 minutes or until golden brown and beginning to crisp, stirring frequently. Using tongs, transfer shallots to a paper towel-lined plate. Season to taste with salt. Add butter to drippings in skillet. Melt butter over medium heat. Reduce heat to medium-low. Continue to cook, without stirring, for 4 minutes or until butter becomes light brown and fragrant. Reduce heat to low. Add chestnuts, green beans, and pancetta. Cook 2 to 4 minutes to heat through, stirring occasionally. Season to taste with salt and pepper. Serve immediately topped with shallots and chives. Makes 8 to 10 servings.

EACH SERVING  213 cal

If you want to know how to roast your own chesnuts (there is a pun in there somewhere) here is the recipe for that too!

 

HOW TO  ROAST CHESTNUTS

Use the tip of a sturdy paring knife to cut an X on the flat side of each chestnut. Arrange chestnuts in a single layer in an ungreased baking pan. Roast at 425°F for 15 minutes,  tossing once or twice during cooking. The outer shells will start  to brown and pull apart at the X.  Cool slightly. While still warm, peel the chestnuts, then roll in a clean kitchen towel to remove the thin, papery inner skins.

Hot Orange Mocha Drink - Weekend Recipe

I was having a disucssion with the Hubby in the car the other day about recipes I had seen on Facebook.  He paused to say Mmmm!  when I mentioned a coffee and chocolate recipe.  I do not drink coffee.  I do not really care for coffee, being a tea (mostly herbal tea) woman so I often forget that he is not just a coffee drinker, but a coffee lover.  I pulled together this recipe for him.  He is watching his sugar so I used sugar substitute in this, but if you want, regular brown sugar works just as well.

Hot Orange Mocha

Steeped orange peel infuses this warm coffee drink-a delightful complement to rich chocolate. A touch of cinnamon pulls it all together.

1   orange

5  cups hot strong coffee

½ cup unsweetened cocoa powder

½  cup packed  brown sugar substitute (like Spenda Easy Pour)

¼  tsp. ground cinnamon

                                                      ½ cup whipping cream, half-and-half, or light cream

Using a vegetable peeler, remove the peel from the orange in strips. In a large saucepan combine the peel and hot coffee. Let stand over medium-low heat for 5 minutes. Remove and discard orange peel.  In a small bowl whisk together cocoa powder, brown sugar, and cinnamon. Whisk cocoa into hot coffee until well combined. Stir in cream.  If desired, use an immersion blender to froth the coffee mixture. Ladle into mugs. Top with whipped cream, orange peel, and a pinch of cinnamon. Makes 6 servings.

Oregano - Herb of the Week

I’ve done an herb of the week post for Mexican Oregano and for Ornamental Oregano but I have not done one on traditional oregano, the staple herb of Mediterranean cooking.

Legend has it, the Greek goddess Aphrodite created aromatic oregano as a symbol of joy and grew it in her garden on Mount Olympus. Perhaps we should not be surprised that oregano was believed to bring happiness.    

So with this happy vibe in mind,

                             we make Oregano (Origanum spp.) the herb of the week.

Oregano has played a significant role in medicine, cookery and cosmetics for thousands of years. Today, our love for this powerful herb continues, though primarily for its role in cooking; more than 300,000 tons of oregano are consumed each year in the United States alone. Yet, despite oregano’s popularity, most of us really know very little about the plant itself or its true flavor potential.

Knowing how to select and grow your own oregano brings rich rewards: When grown in the right conditions, oregano yields luxurious flavor—the essence of Mediterranean sun and sea—that is infinitely better than any you can buy in a jar.

The word "oregano" derives from the Greek oros (mountain or hill) and ganos (brightness or joy), probably alluding to the plants’ bright beauty in its hillside habitat. In addition to oregano’s association with Aphrodite, Greek goddess of love and beauty, the herb is linked to the goddess Artemis, protector of childbirth. Artemis often was depicted wearing a crown of dittany of Crete (Origanum dictamnus) and ancient Greek women also wore the wreaths during labor.

Cultivating Flavor

The secret to attaining the full flavor potential of any Origanum in your garden is to provide growing conditions similar to its Mediterranean homeland. 

In the wild, oregano grows in chalky soil on rocky south-facing hillsides that would stress most other plants. So in your garden, treat oregano as a rock garden herb with low water requirements. To duplicate its preferred naturally chalky soil, add a little limestone to the soil or work it between the rocks where you intend to cultivate oregano. The soil should range from neutral to alkaline in pH (6.8 to 8.0) and be very well-drained—like the limestone outcrops where oregano naturally grows. Avoid heavy, poorly drained clay soils at all costs.

If you cannot provide these conditions in the garden, grow oregano in a pot. Remember that oregano has shallow roots, so you’ll need to water potted plants more often than those in the ground. Otherwise, this herb is practically carefree. Its leaves contain natural insecticides, so pests rarely are a problem.

Buy well-established oregano plants in pots. You can grow oregano from seed, but it’s difficult to do. The seed if often no true and the flavor can be lacking.  It is better to take a cutting or root division form an existing plant or buy a nursery plant where you can smell and taste the leaf and know that it will be to your liking.  Oregano flavor can vary greatly from one plant to the next. If it tastes weak and grassy, take a pass—it probably will not taste any better once it’s established in your garden.

Preserving Oregano

Oregano’s flavor also can change during the growing season. As a rule, the plant’s oils are more concentrated in summer, when its leaves are smaller and hairier, and lowest in fall. So plan to harvest your oregano in early summer, preferably right before the plant blooms. Once oregano flowers, the oils migrate to the top of the plant, which makes them better for perfumery or medicines because the oils are easier to recover. To harvest, cut back stems to no more than half their height so the plant can recover easily.

The easiest way to preserve oregano is to dry it. Spread the stems on paper towels atop cookie trays or spread them on window screens.  Then set the trays in a well-ventilated room away from direct sunlight. As soon as the leaves become brittle, put them in jars, seal tightly and store them away from light and heat.

Dried oregano is more concentrated in flavor than fresh (water in the leaves dilutes the oils), so use it sparingly. Too much oregano can quickly overpower the flavor of a dish and even cause vomiting, one of its many uses in ancient times.

Medicinal Uses of Oregano

But the plant’s medicinal value is more than an ancient fable. Studies show that oregano is highly antiseptic, anti-inflammatory, antifungal and antiviral. In The Green Pharmacy (Rodale, 1997), ethnobotanist James Duke, Ph.D., says oregano also contains at least seven compounds that can lower blood pressure.

The Origanum genus includes two different flavor groups used for cooking: mild-flavored sweet marjoram and Italian oregano, as well as the more spicy and pungent-flavored Greek oregano, Turkish oregano and Syrian oregano.

The compound carvacrol contributes the sharp, pungent flavor associated with culinary oreganos, as well as the plants’ antibacterial, antifungal and antimicrobial properties. A mild tea made with dried oregano, however, can help settle an upset stomach. The ancient Greek physician Dioscorides commented on the health benefits of combining oregano with onions or sumac. The latter spice mix—oregano and sumac berries, along with a few other ingredients—still is used today in Lebanon and Syria.

Oregano in the Kitchen

Oregano’s original use in cookery was largely medicinal, due to its antimicrobial properties. Early cooks realized that oregano not only made good food taste better, but also made it healthier. Clearchus of Soli, an ancient writer from Cyprus, once remarked that when dry salt fish begins to spoil, a large quantity of oregano would correct the problem.

Baked Chicken with Oregano

Makes 6 servings
Slow "dry" baking in an earthenware pot produces a luscious dish that looks and tastes as though it has been lightly grilled. A German Römertopf baker is ideal for this, but any earthenware casserole dish will do.

2 medium onions

1 large roasting chicken (about 4 pounds)

2 teaspoons coarse sea salt

2-3 tablespoons dried oregano OR ½ cup fresh oregano leaves

Coarsely ground black pepper

Preheat oven to 375 degrees. Cut onions in half lengthwise then slice them paper-thin. Scatter half the onions on the bottom of an earthenware baking dish. Carve chicken into 12 pieces and put them in a deep bowl.

Combine salt, oregano and pepper and rub meat with the mix, coating each piece evenly. Put chicken in baking dish and cover with remaining onions. Cover dish with a tight-fitting lid and bake 1 hour and 10 minutes.

To brown meat, remove lid about 15 minutes before end of cooking time. Serve immediately.

Balsamic Vinaigrette

2/3 cup Olive oil

¼ cup balsamic vinegar

1 Tbls or less of Dijon Mustard

1 to 2 tsp oregano

salt & pepper to taste

Blend all ingredients together in a cruet and shape well.  This is perfect on a Mesclun Mix, especially with some added chopped walnuts. 

Tomato-Oregano Butter (makes 1/2 cup)

Place a slice of butter on grilled fish, poultry or veal.  The butter also good rubbed over pork chops and hamburgers before cooking.

1/2 cup (1 stick) butter, softened

1 small clove garlic, chopped

1/8 cup (2 Tbls.) fresh oregano, chopped

1 Tbls. tomato paste

1 tsp. lemon juice

1/4 tsp. pepper

1/8 tsp. salt

Mix together butter, garlic, oregano, tomato paste, lemon juice, pepper, and salt in small bowl.  Form butter into 6-inch long log on a sheet of aluminum foil.  Wrap tightly in foil, twist ends of foil to compress butter.  Freeze for up to 2 months.  To serve, cut butter into 1/4 inch thick slices.  Allow to soften slightly before using.

Note: this butter may also be made in a mini food processor: Add garlic and oregano unchopped (about ¼ cup)  to processor and process until finely chopped.  Add butter in several pieces along with tomato paste, lemon juice, pepper and salt; process until combined, scraping down side as needed.

Bath Blend of the Month - Comforting Lavender Bath

I thought I would rummage through my recipes and find a great seasonal bath blend to share each month.  I am starting this recipe share with a recipe I think I obtained through the now gone Herb Companion Magazine.

If you like Bath recipes I suggest taking a look at Natural Beauty at Home or Natural Beauty from the Garden by Janice Cox.  In fact I found this slightly older YouTube video of her making colored bath salts.  Kinda fun, please check it out!

This month's blend is perfect for the winter months which can be very drying, the bath Blend has no salt.  The combination of oatmeal and lavender make it soothing to the skin and relaxing to the mind.  You can also use it in the summer months to calm the irritation of sunburn and insect bites.  It is pretty so you can also display it in a decorative container and it makes a nice gift.

COMFORTING LAVENDER BATH

Yield: 28 ounces, enough for seven baths

1 cup dried lavender flowers

2 cups oatmeal

1/2 cup baking soda

Place all the ingredients inside a food processor or blender. Grind until you have a smooth, fine

powder. The powder should have the consistency of whole-grain flour. Pour into a clean, airtight

container or resealable plastic bag. 

To use: Pour 1/2 cup into your bath as you fill the tub.

Chutney Cheese Balls - Weekend Recipe for Super Bowl

The best thing about this recipe is you can make it as hot or as mild as you want by how you choose your chutney.  This is a perfect Super Bowl snack and you can make it the day before and simply pull it out when you need to and serve.  We like to spread this recipe on toasts or french bread slices rather than crackers, but a hearty cracker will work perfectly.  I shared a recipe for a Cranberry Chutney a year or so ago which is wonderful when used in this recipe: Cranberry Chutney.


Chutney  Cheese  Balls

PREP 30 min. CHILL  2 hrs.

16   oz. cream cheese, softened

1/2   cup desired-flavor chutney

1/4   cup green  onion, diced

1  clove garlic, crushed

4     oz. Colby cheese, shredded (1 cup)

4     oz. Monterey Jack cheese, shredded (1 cup)

1/2   cup chopped pecans

1/2   cup snipped dried apricots

1/2   cup chopped pistachio nuts

2    Tbsp. snipped fresh flat-leaf Italian parsley (or 1 1/2 Tbls. dried)

In large bowl combine cream cheese, chutney, green onions, and garlic. Season to taste with salt and pepper. Beat with electric mixer on medium until combined. Fold in Colby and Monterey Jack cheeses. Divide mixture in half and chill at least 2 hours or until firm enough to handle; shape into balls.

In shallow dish combine pecans and apricots. In another shallow dish combine pistachios and parsley.  Roll one ball in pecan and apricot mixture to completely coat. Roll remaining ball in pistachio and parsley mixture to completely coat. Cover lightly; chill until ready to serve. Makes 16 servings.