January, 2012
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...
Parsley
From The Herb Patch
Hello once again friends!
Hope this new year has started off right for you! I know that yesterday it was terribly cold here in my neck of the woods. I actually ventured outside to hang clothes on the line. Yes, I hang clothes on a “clothesline” and have ever since I can remember. This is another way that I have a chance to show my frugality and also get some fresh air and exercise. And, even if I had a lot of money, I would still hang my clothes outside unless, of course, the outside air is so “stinky” that it would defeat the “natural” purpose, if you know what I mean!
Right now I am sitting here in front of my computer waiting oh so patiently for my email (send a message) to come available so that I can send in a Medical Transcription quiz that I am doing from my home. Yes, it is very “involved” but it is something that I feel is necessary, as it is a “go anywhere” job prospect. I have been meaning to get back to transcription work since graduating from college in 2006, except I really had no intentions of going into the medical aspect due to the fact that “I Don’t Like the Drug World”, and the understanding that “Doctor’s Can Kill You!” Well, enough of that.
This month I have decided to talk about a little herb called parsley. About 8 months ago, (yes it’s been that long) I planted some parsley (heirloom) seeds in a long container in the shade side of my porch and believe me it is still growing. I have watered it and fertilized it with fish emulsion (not much) and tea and even through the extreme cold weather it keeps coming back! I am totally surprised and have the last few months let it grow, then cut it back before it “bolted” which means goes to seed. I am learning that I can keep growing parsley this way until.....
I will let you know when it gets too old to stop growing..
Description: A frost-hardy biennial, growing a short, stout taproot to 1-2 ft., it has triangular, three-pinnate leaves, curled at the margin. Yellow-green flowers are borne in umbels in its second year. The genus is native to the Mediterranean region of Europe, found in fields and on rocky slopes.
Growth: Parsley requires rich, moist but well drained soil and a sunny position, or partial shade. It is both a medicinal and culinary herb. According to Jerry Baker’s Herbal Pharmacy, parsley’s role in life goes far beyond being a mere plate garnish. Its high chlorophyll content helps explain why it makes for such a great natural breath freshener. Herbalists have relied on parsley leaves and seeds for three main therapeutic needs: ridding the body of excess water, stimulating the menstrual process, and easing gas pains...And we all could use the last one, right? You may not know this, but there are actually two types of parsley: curled and Italian. Curled parsley is distinguished from its foreign cousin by its tightly woven, crisp foliage. Although both can be used in cooking, curled types are chiefly used as a garnish. Italian parsley has broad, flat leaves and yields a more pungent flavor. This is the one chefs prefer in their soups, stews, vegetables, salads, meats, and poultry dishes.
Harvesting Tips: You can snip away at the leaves as soon as the plant is 6 inches tall. Be sure to harvest the outer leaves to give the inner ones time to mature.
Storage Tips: To keep a steady supply of fresh parsley on hand, store the cleaned leaves (patted dry with a paper towel) in an airtight plastic bag or glass jar in the refrigerator. Store dried leaves in sealed glass jars away from sun and heat.
Dig Into Indoor Gardening
Think you need a plot of land to be a gardener? If you have a sunny spot in your home, you can enjoy fresh flowers, vegetables, fruits and herbs without ever touching a tiller. Start plants from seeds, or purchase seedlings from a nursery.
Vegetables such as leaf lettuces, spinach and kale are easy to raise from seeds in a small window box. Root vegetables such as radishes and small varieties of carrots and beets are container candidates, too. With adequate light, cherry tomatoes can yield a good harvest indoors. Select a high-quality potting soil, and don’t let it dry out.
Herbs are low-maintenance plants and are pretty and practical. Keep a few small pots near a kitchen window, and fresh basil, chives, rosemary, thyme and other seasonings will be just a snip away.
The sluggard will not plow by reason of the cold, therefore shall he beg in harvest, and have nothing.
Proverbs 20:4
Dental Problems
Most of my life (after all my teeth became permanent) I have had an obsession of wanting to keep my teeth! I mean I used to have nightmares where I would lose a front tooth or something. I know that sounds foolish to some but for me it is a big deal. For all of my readers out there that would like to have some good advice on how to keep those dental visits at bay, especially those of us who do not carry dental insurance or health insurance due to extreme costs (never mind the “out of pocket” expense) the following information was accidentally discovered by me after a library visit about a year ago, and now since going to one of those dentist who uses advance technology and being told all this outlandish stuff about me teeth, (and especially the cost) I wish I had taken the advice of the dentist mentioned below. Of which at this point I do not intend to do all the stuff that I was told needed to be done.
The book entitled Kiss Your Dentist Goodbye by Dr. Ellie Phillips provides a lot of insight on how to keep bacteria and acidity out of the teeth and gums and have a healthy living environment for your mouth and teeth. I didn’t seriously get involved with this mainly because in the past I had great dental checkups and didn’t want to use fluoride in my mouth. Even now I believe there is a way to eliminate the fluoride situation. So, hopefully the book and website will be of help. She also has a blog that has questions and answers which are very helpful. www.cleanwhiteteeth.com
RECIPES FROM ALICE'S KITCHEN
The following recipe comes from an Amish cook book. Instead of using just chopped onion, try varying the recipe with chives/onions and any other chopped herb of your choice. Some great flavor examples would be rosemary, oregano and/or basil, garlic powder. This recipe is very flexible and turned out well for me which is saying a lot in the bread category.
Onion Dinner Rolls
¾ cup milk 1 ½ tsp salt ¾ cup onion, chopped fine 1 Tbsp yeast
¼ cup honey ½ cup warm water 3 Tbsp butter 4-5 cups flour
Combine milk, onion, honey, butter and salt. Bring to simmer and cook 5 minutes. Cool. Dissolve yeast in warm water. Add cooled milk mixture to yeast, mix well. Stir in flour. Knead 5-10 minutes. Let rise until doubled. Divide dough in 12 pieces. Roll each in a ball and flatten slightly. Place 2” apart in greased 9” X 13” pan. Let rise until doubled. Brush rolls with lightly beaten egg. (optional). Bake at 350ยบ 20-30 minutes.
*A note from Alice- When making these rolls I decided to pinch off small amounts of dough, roll them out and make crescent rolls with them. They were delicious so will go in my herbal cookbook. Enjoy!
What is the Difference
Between a Spice and an Herb?
Taken from the Herb Companion Magazine
A: Many people use the words “herb” and “spice” interchangeably, but there actually are subtle differences that distinguish one from the other. Herbs are obtained from the leaves of plants that do not have woody stems. They tend to thrive in more temperate climates, and can be used fresh or dry. Spices, on the other hand, can be obtained from woody or non-woody plants and are always dried before use. Except for the leaves, all other parts of the plant are spices, including the seeds, fruits, flowers and bark. Spices are usually native to hot, tropical climates. Additionally, while herbs sometimes seem to have more medicinal properties than spices do, most herbs and spices have both flavoring and healing properties. All these definitions mean that the same plant can, in fact, be an herb and a spice. Take cilantro, for example. Cilantro is the Spanish word for coriander leaves and because of this, cilantro could be classified as an herb. However, dried coriander seeds (a spice) are frequently used in cooking, making it completely legitimate to refer to coriander as either an herb or a spice, depending on what part of the plant you’re using.
CURRY POWDER Is a tantalizing mixture of finely ground spices. It may contain as little as six spices or as many as 20 or more, with flavors ranging from mild and savory to slightly spicy and sweet, and even fiery hot. Each region has its own distinctive taste. Customize the heat and flavor of the curry by making your own blend from scratch.
Curry Spices
Commonly used spices are chile, cumin, coriander, garlic, ginger and turmeric, which gives curry its distinctive yellow color. Other spices can include black pepper, cardamom, cinnamon, cloves, fenugreek seeds, mustard and most any other spice. Cinnamon helps sweeten the blend, while chile, black pepper and mustard turn up the heat.
Tips for Making a Blend
To make curry powder, dry-toast whole spices over medium heat in a nonstick or heavy-based pan, stirring constantly for two to three minutes or until the spices give off a rich aroma. Don’t overcook, as burning may make the spices bitter. Allow the spices to cool, then crush in a coffee or spice grinder, or with a mortar and pestle. Add powdered spices such as ginger and turmeric to your blend after whole spices have been dry-toasted and ground.
Store the powder in an airtight glass or ceramic jar in a cool, dry location—such as a cupboard or pantry—for up to six months.
Curry Blends
Looking for a few ideas? Try one of the following blends, from sweet to spicy:
Sweet Blend
1 tablespoon: cinnamon, ginger, chile powder, turmeric, 2 teaspoons whole, toasted coriander seeds and cumin seeds
Medium Blend
1 tablespoon: ground coriander, cumin, chile powder and ginger; 2 tablespoons turmeric; 1 teaspoon ground mustard seeds
Until Next Month!!!
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