Tea Ideas for the Month of July

July is the height of the gardening season.  The herbs are growing, the flowers are blooming, and the vegetables are ready for harvest.  Everything is in its prime. The perfect time to make a tea that is filled with flowers and aromatics.  So this month I have two tea recipes and a scone mix that will let you take advantage of nature's bounty.

Aromatic Tea

Chamomile provides calming effects, catnip for relaxation and marjoram for its sweet mellow taste. And if you use mint it will be both cooling and relaxing.

• 5 parts chamomile
• 4 parts marjoram
• 3 parts catnip
• 2 parts mint (optional)

Combine herbs if dried in glass jar for storage to use later.  If using fresh, tear the leaves from stems before measuring and use a small enough amount that you can make and use on the same day to get the best flavor from your fresh herbs.

For dry: Use 2 tsp per cup of hot water and allow to steep for 5 to 7 minutes.

For Fresh: Use 2 Tablespoons per cup of hot water and allow to steep 10 minutes.

Bright Mint Tea

This is a different way to make a mint tea.  You are in essence making a concentrate, then straining out the herbs and crafting an iced tea with the intense remaining liquid.

Wash 8 sprigs of mint, twelve inches long (any mint, spearmint, peppermint, applemint, orange mint, chocolate mint.  This one is perfect for the exotic varieties of mint.)

 Remove the leaves from the branches and place in a blender with four cups of water and liquefy. Allow it steep for at least 1 hour up to 2 hours and then strain out the solids.  The resulting green liquid can then be served with ice and diluted as needed to taste.

Here is a perfect recipe for making scones from fresh herbs,  you can use any combination you want. Chives are always good in a savory scone as is marjoram, savory, rosemary and dill.

Fresh Herb Scones

• 1 1/2 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 tablespoon baking powder
• 6 tablespoons very cold unsalted butter cubed
• 2 large eggs
• 1/4 cup assorted fresh herbs, finely diced 
• 1/4 to 1/2 cup whole milk or heavy cream
• 1 egg beaten for egg wash or substitute heavy cream

Preheat your oven to 425 F degrees. Using a large mixing bowl, whisk together the flour, salt, and baking powder. Toss the cold butter cubes into the flour mixture and rub in the butter throughout the flour using your fingers. Continue until you have tiny pieces of butter throughout. And the dough looks like a coarse meal. Make a well in the center of your bowl, whisk the eggs together and add them directly into the center of the bowl, into the well, and pour in the milk (starting with a ¼ cup and use more milk as you need it. Add more milk if the dough isn’t wet enough or if needed.) and the fresh herbs. Using your hands like a claw, mix together all of the ingredients until just combined.

Transfer the dough to a lightly floured work surface. Sprinkle a little bit of flour on top of the dough as well so it’s easier to work with. Do not knead the dough but shape just enough to make round and flatten.

To make scone wedges: Once you have your dough in a round shape, use a bench scraper or knife to cut your dough into 8 wedges or triangles.

To make round scones: Flatten your dough by hand and use a round biscuit cutter to make round scone shapes. Continue until all of the dough has been used.

Transfer to a lined baking sheet and brush the tops of the scones with your egg wash. Bake for about 14 to 15 minutes until golden brown. Enjoy!

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.

Monthly Tea Ideas for June - sleep and digestion

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

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

What you need:

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

Tea to aid sleep

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

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

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

Tea to aid digestion

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

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

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

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

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

Making Herbal Rub Mixtures for Grilling

With Father’s Day right around the corner, I thought I would share a few ways to make some great blends of herbs to use for grilling everything from beef and chicken to fish and vegetables.

The Backyard Patch makes several Rubs and Marinades (LINK) https://www.etsy.com/listing/72884068/grilling-special-herb-rub-and-marinade

https://www.etsy.com/listing/77123884/marinades-made-with-dry-herb-cooking

Two of the blends are nice and spicy for those who like a robust meat rub:

N’OrleansSecret - This blend will add some punch to everyday dishes and makes a great meat rub for grilling as well as a way to zip up your ketchup for burgers.  Just try 1 Tbls. N’orleans Secret in a cup of tomato ketchup for a spicy summer condiment.  

Four Spice Meat Rub - A nod to the fact that when barbequing the need for a stronger flavor that will hold up to fire is sometimes required,  we created this spice blend (with a few herbs) that can be used as a meat rub.  You can also use it to create a wonderful warm BBQ sauce.  Blend 1 tablespoon Backyard Patch Four Spice Meat Rub with 1 cup ketchup or tomato sauce and a bit of salt to taste, then warm in a sauce pan and serve hot. 

Making your own Rubs

If you want to craft your own rubs and seasoning, here are a few blends to try.  At the bottom of the post are a couple of recipes to go with these blends.

Bay Blend for Meat & Poultry
3 parts powdered bay leaf
2 parts rubbed sage
2 parts dried savory
1 part dried marjoram
1 part dried thyme
1 part dried basil
1 part dried rosemary
½ part garlic powder
½ part onion powder

Mix all ingredients. Store in lidded container. Rub into meat or poultry before roasting or broiling, or grilling.

No Salt Seasoning Mix

Good sprinkled on eggs, meat or chicken.  Use 1 to 2 Tbls. as a meat rub.  Blend with butter or margarine over fresh steamed vegetables.   You can even combine 1 Tbls. of the blend with 2/3 cup oil and 1/3 cup vinegar for a tangy salad dressing.

• 2 tsp. onion powder
• 2 tsp. basil, crumbled
• 1 tsp. marjoram
• 1 tsp. dry mustard
• 1 tsp. paprika
• ½ tsp. granulated garlic
• ½ tsp. thyme, crumbled
• ½ tsp celery seed
• ½ tsp parsley, crumbled
• ½ tsp curry powder (optional)
• ¼ tsp. ground black pepper

Combine all ingredients in a small jar with a tight-fitting lid; shake well.

 

Peppered Lavender Beef Rub

• 1 tablespoons whole black peppercorns
• 1 tablespoons whole white peppercorns
• 2 tablespoons fennel seeds
• 1 1/2 teaspoons dried thyme
• 2 tablespoons dried lavender flowers
• Pinch of savory

In a small spice or coffee grinder, coarsely grind the black peppercorns, white peppercorns, fennel seeds, thyme, and lavender flowers; rub mixture all over the meat. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight (preferably).

This is good on a tenderloin roast, rolled roast, steaks or even pounded Round steak.  Just sear the meat then broil or crock pot cook it until fully cooked.  The recipe amount is calculated for a 3 to 4 pound roast

Fish & Poultry Rub

• 2 parts sorrel
• 1 part lemon balm
•  ½ part thyme 

This blend can also be made with fresh ingredients.  Just finely mince the fresh herbs using the same proportions add to a bit of olive oil and spread on your fish or chicken like a paste.  When using dry herbs combine ingredients in a jar with a tight fitting lid.  Use as a rub or stuff the cavity before poaching or baking.  Use about 1/3 less on you fish or poultry when using dry versus fresh herbs in this mixture.

Blackening Rub

• 4 tsp. paprika
• 2 tsp. black pepper
• 1.2 tsp. cayenne pepper (adjust for personal taste)
• 2 tsp. garlic granules
• 2 tsp. onion powder
• 1 tsp dried thyme
• ½ tsp. cumin
• ½ tsp. dry mustard
• 1 tsp. salt (optional)

Combine the dry ingredients in a screw-top jar, using more cayenne if a hotter mix is required; shake well

 

Recipe to try

Blackened Chicken

• 6 boneless, skinless, chicken breasts
• 8 Tbls butter, melted
• A generous portion of  Blackening Rub

Pound the chicken breasts lightly until thinner and of an even thickness. Heat barbecue or cast-iron skillet or grill pan for about 10 minutes, until very hot.

Dip the chicken into melted butter and sprinkle the spice mixture on both sides. Cook the chicken for about 2 minutes on each side, until a black crust forms and the chicken is cooked through. (This cooking process will create a lot of smoke and is best done outdoors. Have a strong exhaust fan operating if cooking indoors.)

 

Pork Roast with Horseradish & Herbs (Serves 8)

• 1  2-pound lean boneless pork rib roast or loin roast, all visible fat removed
• 1 teaspoon prepared horseradish
• 2 Tsp. Backyard Patch Butter N Cheese Herb Mix

Preheat oven to 350° F. Place pork roast in a shallow baking pan. Rub horseradish over the surface of meat. Set aside.

In a small bowl, combine remaining ingredients. Sprinkle over roast. Place roast, uncovered, in oven. Cook about 1 hour, or until a meat thermometer registers 160°F. Let stand 5 minutes. Slice to serve.

 

 

Large Scale Bath Bag Blend Wedding Favor - Bath Blend of the Month

Bath bags make a scented gift that is good not only for the bath but also as a sachet or aromatherapy item.  Need a gift for those at work, or even a party favor for a special event or wedding this is a perfect recipe. This recipe is very large making 1,100 -- 1/2 cup bath bags (or about 550 cups of bath bag blend.)  You can make half  or 1/4 of the recipe instead if your need is not this large.

Large Scale Bath Bag Blend

• 25 pounds (300 cups) lavender
• 6 pounds (96 cups) lemon verbena
• 7 pounds (84 cups) chamomile
• 2 pounds (32 cups) valerian root
• 2 pounds (24 cups) marjoram
• 1 pound (16 cups) linden blossoms

Mix all ingredients together adding valerian a bit at a time to get it mixed in thoroughly.

Measure 1/2 cup into cotton muslin bags and attach a label with use instructions.  

To Use:You can either toss the bag into the water or hang it from the bath spout under the running water. Allow the bag to soak for several minutes before adding cold water to adjust to your preferred temperature. Then, get in and enjoy! It really is that simple.

The changing world - how herbs can help - Weekend Recipe Marinades!

 At Backyard Patch Herbs we are always trying to be helpful and informative about why herbs are so great.  I know, I think they are really great, but you only have to go as far as you want! Some of the things we are trying to do to be more helpful, is demonstrate the easy ways to use herbs at home.

Food prices are going up so we all need to get the most out of our food budget, the Herb Mixes of Backyard Patch Herbs are still a reasonable price with a long shelf life (18 guaranteed) even though they have no preservatives.  Some of the quickest and easiest to use for cooking are our rubs, marinades and dressings.

I created some fliers about how to use herb marinades. rubs and dressings which I will share over the next few days along with a few recipes.  We will start with marinades to help get the most flavor even from a cheap cut of meat.

MARINADES

            Marinades are particularly well suited to beef and game, but can be used to liven up the mild flavor of chicken and all its relatives.  Marinades are created using a blend of oil, vinegar and seasonings that is then used as a soak for the item before it is cooked.  The ratio is generally 2/3 cup oil to 1/4 cup vinegar (or lemon juice) and herbs to taste usually around 2 tablespoons of dry herbs, more if you are using fresh. Add the dry herbs to water before adding them to the vinegar and oil.  If they are fresh just chop fine. 

The high acid content of a marinade (from vinegar) helps tenderize meat as well as impart wonderful flavors.

Always prepare your marinade in a shallow non-reactive dish or pan just large enough to hold the meat comfortably.  Be sure to turn the meat so the flavor will permeate all surfaces evenly.  Very thin cuts of meat can be marinated an hour or so at room temperature, but roasts and larger cuts should stand longer, even up to two days in the refrigerator.  Just remember to turn the meat every few hours and let it return to room temperature before cooking.

When marinating chicken, a few hours to overnight is generally long enough.  Lemon is a perfect flavor for chicken so substituting Lemon juice for the vinegar is perfect.  If you are marinating fish no more than an hour in the marinade is recommended.  The soft flesh of fish easily absorbs marinade and the acid actually “cooks” the fish, so too long can damage the texture and flavor. It is recommended to place the marinade on the fish and then cook immediately in foil, or use as a baste while grilling.

Marinade on vegetables does not need as much acid as meats and can be made with just oil.  With vegetables, one can soak them in the marinade or brush it on during grilling. Adding a bit of honey can sweeten bitter vegetables.

Backyard Patch Herbs makes a selection of Herb Seasonings to create marinades as well as dressings that double as a marinade.  For a complete list of these, check out our on-line catalog: marinades and dressings.

The Marinade Mixes at BYP include one specifically for chicken as well as several that can be used on any kind of meat or on vegetables.

Lemon Sage Turkey Rub

• 1 package BackyardPatch Lemon-Sage Marinade
• 3 Tbls Lemon Juice
• 4 Tbls olive oil
• 1 ½ tsp salt
• 2 tsp fresh ground pepper

DIRECTIONS

Whisk together Lemon-Sage Marinade, lemon juice, olive oil, salt, and pepper to make a paste.  Rub mixture over and under skin of turkey. Roast as usual.

Mediterranean Marinade

• 1 ½ Tbls. BYP Italian Dressing/Marinade Mix
• 1/3 cup cider vinegar
• 1/3 cup olive oil
• 2 Tbls. lemon juice
• 1 tsp. oregano
• 1 tsp. grated lemon peel

DIRECTIONS

Mix together.  Use to marinade meat, poultry, seafood or vegetables.  Can also be a baste on meats and vegetables.

Grilled Provençal Shrimp Skewers

• 1 1/2pounds peeled and deveined large shrimp
• 1/2cup mayonnaise
• 2 teaspoons Backyard Patch Provencal Marinade
• ½ tsp kosher salt
• ¼ tsp black pepper

DIRECTIONS

Heat grill to medium-high. In a medium bowl, toss the shrimp with the mayonnaise, Herbs de Provence, salt and pepper.  Thread the shrimp onto 8 skewers (soaked if wooden) and grill, uncovered, until cooked through, 3 to 4 minutes per side.

 

New Feature - Monthly Herb Tea Crafting Ideas

I have a boat and a garage and a house full of tea recipes.  Some I learned, some I crafted from scratch some I created by accident. I share them regularly on the blog (you can find them by searching Tea Recipes on the blog) but I thought it might be nice to be more organized about it and share some tea creating ideas every month. These will include recipes for tea, recipes for items to serve with tea and highlights on herbs to grow for making tea. 

I started my first herb garden in 1992, because I love herb tea.  However I wanted my herb (caffeine-free) tea to be as nuanced in flavors as the black teas I also enjoy, like Earl Grey with a hint of orange from bergamot oil, or Assam Tea which has a chocolaty finish to go with the malty strong flavor. What was available in the stores were generally single herb teas like peppermint or chamomile and those were not subtle. So I began experimenting with herbs and their flavors and creating combinations.  

I started with two-herb combos like Lemon balm and Lavender (now called Lemon Lavender Splash and made with multiple lemon herbs) or Lemon balm and peppermint (called Lemon Peppermint and made in the winter because of its throat-soothing properties.) Then I moved to three and four herb combinations like Dreamtime (chamomile, lavender and catnip,) Headache Relief  a combo of lavender, rosemary and thyme and Nerve Soothing (sage, thyme, marjoram, chamomile, because you can be soothing without lavender.)

Once I gained confidence in my blending skills, I began making multi-herb blends like my popular hot and iced tea called Calming Spirit named so because it is made with relaxing herbs of spearmint, lavender, chamomile, rosemary and cloves for color. Now I can create a tea with any number of herbs and spices and enjoy a side hustle of custom tea blends for groups, events and weddings.  If you have questions about herbs for your tea, please ask in the comments down below.

There are many recipes I have made or adapted to try at home, use in cocktails and tryout for programs so I thought I would share some of these experiments and perhaps a few of my commercial failures with you and let you judge them for yourself. And since herbs are best with shortbread and scones, I will share a few of those recipes along the way as well.

As it is May I decided to start with an iced teas, you can then enjoy a cooling blend as summer heats up. Although as I write this is is not yet very warm, I am hopeful that by publication it will be warm enough outdoors for you to enjoy these recipes on your porch or deck.

Tea Idea to Start

Lemon Verbena-Apple Mint Tea
Nothing is more refreshing in the summer than lemon verbena iced tea, and a hint of apple and mint adds a twist.

1 cup fresh lemon verbena leaves, loosely packed
½ cup fresh apple mint leaves, loosely packed
2 quarts water

Bring water to a boil.  Turn off water and add the herbs, bruising them slightly.  Cover pot and let sit for 10 minutes.  Strain out herbs, allow to cool and add ice.

Another Tea Idea

Now if you do not bring in your lemon verbena plants for winter like I do , you might not have any of that herb just yet, so here is a recipe you can make with kitchen herbs, or those you can gather at the grocery. I shared this years ago in my herbal newsletter - which is now called the Good Thymes....

Nippy Iced Tea  

• 5-6 stems catnip
• 4-5 stems peppermint
• 4-5 stems lemon balm
• A bit of sage 1-2 leaves

Because you are dealing with stems of herbs, place the stems in a roaster pan pour boiling water of them and let steep 20 to 30 minutes.  Chill and serve over ice with a splash of fresh cool water. Start with one quart of water and if it is too strong add another quart.  Allow to cool then serve with ice.  The mint is cooling and refreshing while the lemon balm is uplifting.  The catnip and sage will help with allergies too!

Stop back next month for more tea ideas!