April Newsletter

April, 2011

He causeth the grass to grow for the cattle, and herbs for the service of man: that he may bring forth food out of the earth...

Peppermint

From The Herb Patch

Welcome to the April issue of Herbs and Heirlooms!

This month I get to talk about one (I did say one) of my favorite of all herbs! Peppermint!

A few years ago, due to buying eggs from a farm family, I came in contact with the SitKowski family. You pronounce that like “sit cow ski” (that’s what they told me)! They made mostly all of their foods and beverages from scratch. It is the first time I ever had what they called a “garden mint” tea. I thought this was wonderfully good. They grew their own mix of mints, spearmint, peppermint, etc. and mixed them all together to make a delicious mint tea. I have never forgotten it. Of course, they added sugar to the mix. They took this tea to all of their get togethers, seemingly everybody loved it and so did I. Well, they no longer live here in this area, but I decided to start growing my own mix of mint and still make tea from it. It is very easy to grow.

According to Wikipedia:

Peppermint is a hybrid mint, a cross between the watermint (Mentha aquatica) and spearmint (Mentha spicata) The plant, indigenous to Europe, is now widespread in cultivation throughout all regions of the world. It is found wild occasionally with its parent. Peppermint was first described in 1753 by Carolus Linnaeus from specimens that had been collected in England; he treated it as a species, but it is now universally agreed to be a hybrid.

It is an herbaceous rhizomatous perennial plant growing to 12–35 inches tall, with smooth stems, square in cross section. The rhizomes are wide-spreading, fleshy, and bare fibrous roots. The leaves are dark green with reddish veins, and with an acute apex and coarsely toothed margins. The leaves and stems are usually slightly hairy. The flowers are purple, long, with a four-lobed corolla about; they are produced in whorls (verticillasters) around the stem, forming thick, blunt spikes. Flowering is from mid to late summer. Peppermint typically occurs in moist habitats, including stream sides and drainage ditches.

Being a hybrid, it is usually sterile, producing no seeds and reproducing only vegetatively, spreading by its rhizomes. If placed, it can grow anywhere, with a few exceptions. The aroma of peppermint has been found to enhance memory. As such, it can be administered by instructors to their students before examinations, to aid recall. Peppermint has a high menthol content, and is often used as tea and for flavoring ice cream, confectionery, chewing gum, and toothpaste. It is the oldest and most popular flavor of mint-flavored confectionery.

Peppermint can also be found in some shampoos and soaps, which give the hair a minty scent and produce a cooling sensation on the skin. Used in this way, it has been known to help with insomnia.

In 2007, Italian investigators reported that 75% of the patients in their study who took peppermint oil capsules for four weeks had a major reduction in irritable bowel syndrome (IBS) symptoms, compared with just 38% of those who took a placebo. A second study in 2010, conducted in Iran, found similar results. Peppermint relaxes the gastro-esophageal sphincter, thus promoting belching. Peppermint flowers are large nectar producers and honey bees as well as other nectar harvesting organisms forage them heavily. A mild, pleasant varietal honey can be produced if there is a sufficient area of plants. Peppermint oil has a high concentration of natural pesticides, mainly menthone.

Peppermint generally thrives in moist, shaded locations, and expands quickly by underground stolons. It is often grown in containers to restrict rapid spreading. It grows best with a good supply of water, and is often planted in areas with part-sun to shade. The leaves and flowering tops are used, they are collected as soon as the flowers begin to open and then are carefully dried. The wild form of the plant is less suitable for this purpose, with cultivated plants having been selected for more and better oil content. Seeds sold at stores labeled peppermint generally will not germinate into true peppermint, but often produce a less intensely scented spearmint-like plant. The true peppermint rarely produces seeds, and only by fertilization from a spearmint plant, which contributes only their own spearmint genes that dilutes down the scent and flavor.

*A Note From Alice: I really did not realize that peppermint was a plant that could not be reseeded and grow true to type. I wondered why I couldn’t find peppermint seeds in the stores or catalogs, only spearmint.  And to be honest with you I really like the spearmint, pineapple mints and other flavors of mints. They are wonderful for tea! You could mix different flavors together and still get the same benefits. I can attest for the fact that peppermint is good for IBS symptoms because a few years back I had a major problem with this. After being put on drugs to control (relax) this problem and finding that these drugs also relaxed the bladder among other side effects, research into alternative herbal methods led me to peppermint! Also, with this problem I learned that food combining greatly helped. There will be information concerning this (Lord willing) this month on my blog.

Peppermint is one of the ingredients I have put in the arthritis lotion I am making. It is almost ready! I am waiting now for more of the wintergreen that I have on order and have to get this made up and put into containers plus I’ve got to think of a good name for it.

Easy Peppermint Tea:

Peppermint tea is delicious and refreshing. Pour a cup of boiling water over 2 teaspoons of fresh leaves or 1 teaspoon of crushed, dried leaves. Steep, covered, for 10 minutes. Use more or less herb according to your preference. Add whatever sweetener you like and enjoy! Many times I do not add a sweetener to my teas, but for some folks that’s impossible. Drink a cup of this tea up to three times a day to aid digestion.

Guess what!! It’s Dandelion and Wild Onion time! ☺

 

I never did get out there before the freeze last year and so I wasn’t able to gather dandelions for the tincture I was going to make, but I have remedied that. I have taken a good cutting of the wild onions, cut them in pieces with scissors (washed first) and put them in a freezer bag labeled wild onion chives. So, I will use these in my casseroles, or whatever I wish until my (real) herbal garlic chives start producing again. They are good in potato dishes and egg dishes too. The dandelions are good to eat if you pick them early and mix them with other things. So, get out there and gather some onions and dandelions while the supplies last!!

Liquid Herbs

by Heidi Herzberger

EVER SINCE I started gardening, I’ve been improving and maintaining my soil to increase my yields of vigorous herb plants with large, abundant leaves and high levels of essential oils. Long before the term “recycling” became a catchword, I was returning plant nutrients to the soil in the form of homemade compost and cover crops that I tilled under. Over the years, I’ve developed an organic liquid fertilizer that not only makes herbs grow faster and stronger, but is actually made from herbs.

Something I learned from my parents and have always done is to lay fresh cut leaves and stems that I’ve weeded or pruned around the base of my plants and wait for the rain, microorganisms, and time to release their nutrients to the soil. One winter day, while sipping a restorative cup of herbal tea, the idea came to me that my plants might also prefer their tonic in liquid form, a sort of vegetarian manure tea based on a mixture of dried herbs.

I discovered that the practice of using herbs as fertilizer dates back hundreds of years: as far back as the ninth century in the case of comfrey, for example, and to the eleventh for raspberry and dandelion. That’s really not surprising. Like all other green plants, herbs surrender their nutrients to the soil when they decompose.

The fertilizer formula I came up with contains twelve herbs, listed below, which together contribute nitrogen, phosphorus, potassium, and the ten other mineral elements essential for plant growth along with numerous other beneficial substances. Many have traditionally been used as fertilizers. Two of these herb, tansy, and mint, have a reputation for attracting great numbers of earthworms, which themselves are prodigious fertilizer manufacturers. Most of these herbs are vigorous growers, so if you have them in your garden, you probably have plenty to spare for making fertilizer.

Ø      Tansy                           Dandelion

Ø      Nettle                           Coltsfoot

Ø      Mint                             Purple Coneflower

Ø      Hop                              Soapwort

Ø      Comfrey                       Sage

Ø      Leaves and fruit of raspberry         

Ø      Garlic

The Results

I’ve tested my herbal fertilizer for three years, giving one group of plants fertilizer, compost, and water while giving another group of similar plants just compost and water. Large-and small-scale growers also have used it, in greenhouses as well as outdoors. We’ve all been pleased with the results.

Preparing the Fertilizer

My formula is based on dried herbs. You may purchase them or dry your own. Hang your harvested herbs or lay them on screens to dry in a cool, dry place until they are crisp.

To make about a pound of dried fertilizer blend, combine 2 ½ ounces each of tansy, nettle, mint, and hop, 1 ounce each of comfrey, raspberry (leaves only) if using fruit, add it later when you brew the stock solution), dandelion, coltsfoot, purple coneflower, soapwort, and sage, and 1 clove of garlic. Store the mixture, tightly covered, in a cool, dark place.

If you’d rather substitute fresh herbs for dried, use the same proportions specified above, but in double or triple the amounts.

Don’t be concerned if you don’t have all the herbs called for; just use more of the ones you have. To mix your stock solution, place the herb blend in an old pillowcase or other cloth bag and tie the top shut. Place the bag in a 24-gallon trash can and fill the can with water. Put on the lid to keep out mosquitoes, birds, and small children. Let this stock solution steep for about five days, or until it begins to ferment. In cold weather, I add a teaspoon of fish emulsion fertilizer to the can of water to help fermentation along. Use the stock solution as outlined below, then spread the spent herbs on your compost pile to get every last bit of good out of them.

THE INCREDIBLE EDIBLE SMOOTHIE

Usually each morning I have a “smoothie” for breakfast. I have found that it is the best way to get nutritious food into my body without having to push it down my throat. I confess that I use whole milk and kefir in my smoothie, maybe a half cup each and then add bananas, frozen blueberries, blackberries that came from my property, and other fruit that I might have on hand. Not a lot! I usually add some type of “green food” (such as Barley Max or Jordin Rubin’s Perfect Food powder, maybe a teaspoon). To that I add a ½ scoop of All One Vitamin powder. It actually tastes good. When I have it on hand I put some Children’s Immunity Plus in the blender, so that I get all of the immune fighting stuff in my body just by drinking a shake. I like it! I have grown accustomed to this type of breakfast. Fruit smoothies are a wonderful taste treat that can be substituted as a meal at breakfast, lunch or when life’s activities make it seem impossible to have a meal. It is great for children, too! For the weight conscious, it is interesting to note that when fruit smoothies are consumed on an empty stomach, no weight will be gained...only energy and valuable nutrients.

To make a smoothie, place the following in a blender:

1 cup fresh or organic apple juice                

1 cup fresh or frozen fruit

1 1/2 to 2 frozen bananas                            

1 or 2 organic dates or other natural sweetener (optional)

Blend until a creamy consistency is reached, which takes about 45 seconds. Smoothies are best when consumed immediately, before the bananas have a change to turn brown.

Note: Smoothies can be made with fresh ripe bananas, cold fresh fruit and cold juice; however, they will not be as cold or thick a when using frozen bananas and fruit.

Last month I said I would list some more info on food brands that are non GMO and are healthy:

Arrowhead Mills              Health Valley                  Seeds of Change             Muir Glen   

REAL SALT                   Frontier Herbs                Bragg                        Westbrae Natural Foods

Rumford Baking Powder (Aluminum free baking powder)

(Cleaning Products) Earth Friendly Products

Seventh Generation                  Bi-O-Kleen

There are more that can be found at Health Food Stores, depending on where you shop!