Relax and Restore Tea - Monthly Tea

The base herb for this tea is chamomile with a supporting herb of lavender which raises the relaxation quotient.  

This tea can calm the stomach and mind as well as relieve bloating, gas, and indigestion.

• 4 parts chamomile
• 2 parts mint
• 1 part lavender
• 1 part sweet violet flowers (optional)

Combine herbs in a glass jar and shake well.  Use 1 to 2 tsp per cup of hot water.  Enjoy after a large meal.

Lemongrass Essential Insect Repellent Recipes

Lemongrass is the best essential oil to keep away mosquitoes and bugs naturally.  The scent is nice and the effectiveness is great and the aroma is pleasant and not medicinal.  And you get the added bonus of administering lemongrass to the skin where the anti-inflammatory properties will do their work, and you also get some added anti-bacterial action as well.

Here are three recipes you can make at home.  Remember to shake them well before applying them to get the ingredients well blended.  As with any natural remedy, you should patch test the repellent on a small area of your skin before using it all over your body. Also, as essential oils can be strong and cause allergic reactions, it is advisable to consult a doctor before using them.

I would test on a corner of your clothing too; just be certain they will not stain or fade.

Lemongrass Essential Oil Repellents

Lemon Grass, Eucalyptus, and Peppermint Insect Repellent

• 10 drops each of these essential oils:
• lemon grass
• eucalyptus
• peppermint
• 1/4 cup of witch hazel
• 1/4 cup of water

Combine all Ingredients in a ½ cup (4 to 6 ounce) spray bottle. Shake well before use, and spray on skin and clothing as needed.

Lemon Grass and Soy Oil Insect Repellent

• 10 drops of lemongrass oil
• 1/4 cup of soy oil

Mix ingredients together in a small container with a tight-fitting lid. Apply a small amount of the mixture and rub onto exposed skin as needed.

Lemon Grass and Vanilla Insect Repellent

• 10 drops of lemon grass oil
• 1 teaspoon of vanilla extract
• 1/4 cup of water

Mix ingredients tother in a small spray bottle. Shake well before use, and spray on skin and clothing as needed. Great for mosquitoes and gnats.

 

 

Great Ways to enjoy Chives - Herb of the Week

Right after my Chives finish flowering, I give them a "haircut." I trim them down to about 2 inches in height and then let them regrow.  There are dead flower stalks, frost damage, especially this year, as we had a hard freeze three or four times after the chives sprouted. If you are interested in more info on Chives, check out my original Herb of the Week post.

It has been several weeks since the haircut and the chives are ready to be harvested.  When cutting chives always cut at the bottom of the stem, don't just clip off the tops.  These stems will die and leave you with brown or tan stems in the chive plant.  

What to do with all of these chives?

You can dry chives.  The best way is to place the cut stems in a brown paper bag and set int he back of the refrigerator.  The air circulation and cool temps will dry these succulent leaves to perfection. Once the leaves are dry, you can chop of clip them to size and store in a tightly sealed jar.

Or you can cook with the lovely onion-flavored leaves. Chives lend a sweet onion flavor to dishes that is not as harsh and sharp as regular onions and is often not as upsetting to the digestive system as onions can be for some.

Recipes to try with Chives

Chive and Cream Cheese Spread

This spread is easy to make and perfect for sandwiches or crackers. 

• 4 oz of cream cheese
• 2 tablespoons freshly snipped chives
• 1 tablespoon of sour cream
• salt
  

Mix together cream cheese, chives, sour cream and a pinch of salt with a fork until well blended. Spread it on bread or crackers and enjoy!

Chive and Cheddar Omelet

• 2 eggs
• 2 tablespoons freshly snipped chives
• 1/4 cup of grated cheddar cheese

Whisk together eggs chives and cheddar.  Heat a non-stick skillet over medium heat, add a small amount of butter or oil. Pour the egg mixture into the skillet and cook for about 2-3 minutes on each side. Serve hot.

Chive and Garlic Butter 

• 1/2 cup butter, softened
• 1/4 cup of chopped chives
• 2 cloves of garlic, minced

Using a fork mix together butter, chives and garlic with a pinch of salt. Spread it on pasta, vegetables, or bread and enjoy. 

Chive and Potato Soup

This soup is a great way to use up leftover potatoes. 

• 2 to 3 potatoes
• 2 cups chicken or vegetable broth
• 1/4 cup chives
• salt and pepper to taste

Peel and chop potatoes, and sauté them in a pot with a small amount of butter or oil. Add chicken or vegetable broth and bring to a boil. Reduce the heat and simmer for about 15 minutes. Remove from heat and blend the soup with an immersion blender. Stir in chopped chives and season with salt and pepper to taste.

Chive and Cream Cheese Stuffed Mushrooms

               

This is a great appetizer for any occasion.

8-10 large mushrooms

4 oz cream cheese
2 tablespoons chopped chives
1 tablespoon Parmesan cheese, grated

Clean and remove the stems from mushrooms. Stuff them with a mixture of cream cheese, chives and Parmesan cheese. Spread out on a baking sheet and bake them in the oven at 350 degrees for about 15-20 minutes.                                                                                           

Workout Recovery Bath Bag Blend - Bath Blend of the Month

This Bath Bag Blend was originally shared on this blog when I did the Herb of the Week featuring Hyssop.  I thought it was worth sharing again as it is a go-to blend for a bath after a long day in the garden

You can use the blend after a long day of gardening or after a serious workout or a day hiking, biking or playing.

Workout Recovery Bath Bag Blend

Combine equal amounts of:

•  bay leaf
•  rosemary
•  hyssop
•  lavender

Combine the herbs in a container with a tight-fitting lid and shake to mix the ingredients. Use a part that is 1/4 to 1/2 cup in size to give you enough herbs for several batches for the bath.  Measure out 1/2 cup of the blended herbs to use in your bath water.

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.

 

Five Mood Enhancing Herbs

There are several herbs that can help to enhance mood and alleviate symptoms of anxiety and depression. Some of the most popular mood-enhancing herbs include:

St. John's Wort: This herb has been used for centuries to treat mild to moderate depression and anxiety. It works by increasing the levels of serotonin in the brain, which is a neurotransmitter responsible for regulating mood.

Ashwagandha: This herb has a long history of use in Ayurvedic medicine as a natural remedy for stress, anxiety and depression. It works by modulating the activity of stress-related neurotransmitters in the brain and also helps to support the adrenal glands. I have never grown it before, so this year I am experimenting.

Ashwagandha (Withania somnifera) is an herbaceous shrub from the nightshade family, native to India, Nepal, and Northern Africa. Also known as Indian ginseng, or winter cherry.  They are traditionally cultivated for their roots. These slow-growing plants can reach up to 3 feet in height and be kept as perennials in USDA zones 7 and higher. They also produce edible bright orange-red berries similar to tomatillos.  In my area of Zone 5 I can grow it in a pot or treat it as an annual.

Ashwagandha grows best in full sun (6 hours or more).  It can tolerate some partial shade, but it will have a slower growth rate and take longer to reach maturity, which takes 170 days.

The ideal temperature range for growing Ashwagandha is between 68°F and 95°F. This plant does not tolerate frost. You can cultivate it as a perennial in USDA zones 7 to 12, but in zones 4 to 8, you can grow it as a summer annual.

If you live in a cooler climate, plant Ashwagandha seeds indoors and move the plant to your garden only when temperatures are consistently above 59°F. 

Passionflower: This herb has been traditionally used to treat anxiety and insomnia. It can help to promote relaxation and reduce feelings of nervousness.

Lemon Balm: Has a bright, lemony scent and flavor that's perfect for spring. It's also a natural mood booster, making it great for those days when you need a little extra help to shake off the winter blues.

Sage: This herb has been used to improve mood and cognitive function, and has been traditionally used to treat anxiety and depression. Sage has been found to have a positive effect on mood and cognitive function.

It's important to note that these herbs can interact with certain medications, so it's best to consult with a healthcare professional before trying any new herb. Additionally, if you have severe depression or anxiety, it is important to seek professional help.

It is also important to note that some herbs may have some side effects and should be used with caution and under the guidance of a proper healthcare professional.

Rose Geranium Tea -- Monthly Tea Blend

This time of year I am prepping my geraniums to be outside after being indoors for the winter.  I trim them, shape them, replace the soil, check for pests and other tasks (you can see some details in this blog post: Care for Scented Geraniums.)  With all the cut sprigs I will make Vacuum Fresh, start some cuttings, or brew some up as tea, like this flavorful yet simple tea that you can create with Rose Geranium leaves.

Rose Geranium leaves up close

Rose Geranium Tea

2 orange pekoe tea bags 

4 fresh rose geranium leaves

Combine tea bags and geranium leaves in a small to medium tea pot and cover with 2 cups of hot, just off the boil, water and allow to steep for 5 to 10 minutes.

Serve hot or over ice for a refreshing pick me up in your afternoon.

Hummusy Bean Dip - Weekend Recipe

I dislike most beans.  I try to enjoy them, just find many of them untasty.  We experiment as a result trying to find beans I can enjoy.  White beans tend to be my favorites, like cannellini beans.  This recipe for a bean dip that does not use pinto beans is a hit with me and my guests.  This dip recipe is also wheat-free, gluten-free, and soy-free.

Hummusy Bean Dip

• 2 cups cooked cannellini beans (drained and rinsed if using canned beans)
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons tahini
• 1 small to medium clove garlic, sliced
• 2 tablespoons red wine vinegar
• ½ teaspoon Dijon mustard
• ½ teaspoon sea salt
• 2½-3 teaspoons fresh thyme, roughly chopped
• ¼ cup fresh basil, torn or roughly chopped
• 1-2 tablespoons water (just to thin dip as desired)
• Freshly ground black pepper to taste

In a food processor, combine all ingredients except water, thyme, and basil.

Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Add thyme and basil and purée briefly to incorporate ingredients.

Serve with carrots and cucumbers are try these ideas: 

1. You can use this as a spread or tea sandwich or appetizer ingredient by piping the dip into mini-bell peppers (cut in half), halved grape tomatoes, or endive leaves. 
2. Spread it thinly on slices of bread with a layer of “shaved” cucumber (using a vegetable peeler to remove thin strips lengthwise off cucumber.) Cut crusts off bread and slice in strips or cut in shapes with cookie cutters.

Make a double batch of this hummus and store portions in the freezer. It thaws wonderfully!