Basil
Posted by Phytopath on Dec 30, 2011
Basil, in its many forms, belongs to the family Lamiaceae.
There are approximately 35 species of basil, some are annuals and others are evergreen perennials and some grow into shrubs.
They prefer to grow in warm and tropical climates and do not like the cold at all.
They grow best in soil that is well drained but rich with a pH of 5 to 8. Most gardening books advice growing basil plants in full sun but in my particular location (which is hot and dry), I find they need some protection from the sun. Dappled shade or afternoon shade seems to suit them.
From the many species of basil available, there are four that are most commonly grown.
Ocimum basilicum or sweet basil, would be the most common. With bright green leaves and small white flowers, the aroma is unmistakeable. This is the basil of ‘Pesto’ fame. The cultivar ‘Dark Opal’, has purple leaves with pink flowers. The aroma is less intense than sweet basil but the colour makes up for it. Try making purple basil vinegar with the leaves. The colour is marvellous.
Other cultivars include: ‘Cinnamon‘ with purple veined leaves and a slight cinnamon aroma, ‘Cuban‘ with a spicy flavour, ‘Genovese‘ often regarded as the best basil for pesto, ‘Green Bouquet‘ has small leaves and a clove-like flavour, ‘Green Ruffles‘ has crinkly leaves, ‘Thai‘ has an anise-liquorice aroma, ‘Napolitano‘ has large leaves and is also used for pesto and ‘Purple Ruffles‘ has dark purple crinkly leaves and pink flowers – very pretty.
The whole plant is harvested for oil production, being cut just before flowering begins. For home use, leaves are picked as required during the growing season. They can be used fresh or dried for medicinal use.
Another commonly grown species of basil is Ocimum x citriodorum or lemon basil. It is an annual plant with lemon-scented leaves and seeds. The leaves are frequently used with chicken and fish dishes and also to make herbal vinegar.
Ocimum americanum is another popular basil. It is native to tropical regions of India, China and Africa. The cultivar ‘Spice’ is used to flavour curries, soups and salads. The seed are mixed with coconut milk to make a refreshing drink.
Ocimum tenuiflorum is known as holy basil and sacred basil. It is native to India, Malaysia and Sri Lanka. The plant is hairy with downy, purple flushed leaves and small purple-pink flowers. The whole plant is used, internally and externally. The fresh leaves can be added to preserves, salads and to flavour fruit dishes. Dried leaves are part of a spice mixture and the seed are used to make a cooling drink.
Time for Tea
Posted by Phytopath on Mar 6, 2011
Have you ever considered growing your own tea plant?
Regular black or green tea is made from the harvested and dried leaves of the Camellia sinensis plant.
You may be lucky enough to live in an area where this plant will grow well, but most people don’t.
An alternative to regular tea is herbal tea.
Now before you start screwing your face up and saying yuk, there are some wonderful combinations of flavours that will delight the taste buds.
Not all herbal teas taste like earth.
Consider planting a tea garden. That way you will have fresh material whenever you feel like making a cup of tea and scones (or biscuit), plus, they are caffeine free and generally low in tannins.
Plant your herbs where they will receive sufficient sunlight, to encourage the aromatic oils that give the leaves their distinctive flavour.
A well drained soil is also a must, whether the plants are grown in the ground or in a pot or tub. Provide healthy organic soil to encourage plenty of leaf growth for picking.
It is also a good idea to place your tea garden close to the kitchen for easy access. You don’t want to have to walk to the bottom of the garden just to collect material for a cup of tea.
Here are some plant suggestions to start your tea garden. 
Lemon verbena (Aloysia triphylla) as the name suggests, has a lemon flavour. Just three freshly picked leaves in a cup of boiling water will give you a wonderfully refreshing drink.
The plant needs a warm sheltered position and can grow to two or three metres tall. Prune the bush hard at the end of winter to encourage fresh new growth and help prevent the plant from becoming straggly.
Pineapple sage (Salvia elegans syn. S. rutilans) looks wonderful in the garden with its bright red flowers. The leaves have a distinct pineapple scent and make a fragrant cup of tea. They can also be used in fruit punch and fruit salad. Give the plant plenty of water during hot weather.
Lemon balm (Melissa officinalis) is another plant that has a delicate lemon scent and flavour. Use the leaves fresh as they don’t retain their flavour when dried. It is said that drinking Lemon balm tea will extend your lifespan and soothe indigestion and nausea. This plant will also grow in light shade.
Bergamot (Monarda didyma) has attractive red flowers in summer and both the leaves and flowers can be used in teas. The common name was given to the plant because of the likeness in scent to the Bergamot Orange (Citrus bergamia). Use the leaves to flavour drinks, salads and stuffing. The plant is regularly listed as a perennial but in my hot climate it behaves like an annual, dying after just one year.
Mint (Mentha spp.) comes in many flavours and aromas. Try a chocolate mint tea or a refreshing Moroccan mint tea, or how about a chocolate and apple mint tea? Perhaps the common mint, spearmint or peppermint are more to your liking. To prevent the plants from spreading too far, grow them in pots.
The above suggestions are just a small sampling of herbal teas with a pleasant flavour. You can use them individually or make a blend.
Use about one teaspoon of freshly picked leaves and place in a cup. Cover with boiling water and allow to infuse for about five minutes. It is best not to add milk.
Lavender Heart Cookies
Posted by Phytopath on Dec 22, 2010
A short post today because I am in the throes of pre-Christmas baking.
In the southern hemisphere we are currently harvesting English lavender (Lavandula angustifolia), which is the only lavender that should be used for baking.
The other lavender species tend to have a nasty or unpleasant after-taste.
So here is the recipe for the lavender biscuits (shortbread) that I baked this morning.
115g / ½ cup unsalted butter, softened
50g / ¼ cup caster sugar
175g / 1½ cups plain flour, plus extra for dusting
2tbsp fresh lavender florets (or 1tbsp dried), roughly chopped
25g / ¼ cup icing sugar, for sprinkling
1. Cream the butter and sugar together until light and fluffy. Mix together the flour and lavender, and add to the creamed mixture.
2. Bring the mixture together in a soft ball. Cover with clear film and chill for 15 minutes. Meanwhile, preheat the oven to 200° C.
3. Roll out the mixture on a lightly floured surface and stamp out about 18 biscuits using a 5cm heart-shaped cutter. (This morning I used star and Christmas tree shapes)
4. Place the biscuits on a baking tray lined with baking paper and place them in a preheated oven for about 10 minutes, or until they are golden brown. (do not overcook)
5. Leave the biscuits to stand for about 5 minutes to firm up
6. Using a metal spatula, transfer them carefully from the baking tray on to a wire rack to cool.
7. Sprinkle with icing sugar.
You can store the biscuits in an airtight container for up to 1 week or place in the freezer for later use (wrap them well).
Lavender biscuits
Growing Herbs, for the Home Gardener
Posted by Phytopath on Oct 14, 2010
An herb is any plant used whole or in part as an ingredient for health, flavour or fragrance. Herbs can be used to make teas; add flavour to cooked foods such as meats, vegetables, sauces, and soups; or to add flavour to vinegars, butters, dips, or mustards. Many herbs are grown for their fragrance and are used in potpourris, sachets, and nosegays; or to scent bath water, candles, oils or perfumes. More than 25% of our modern drugs contain plant extracts as active ingredients, and researchers continue to isolate valuable new medicines from plants and confirm the benefits of those used in traditional folk medicine.
Herbs as a group are relatively easy to grow. Begin your herb garden with the herbs you enjoy using the most. For example, choose basil, oregano, and fennel for Italian cooking; lavender and lemon verbena for making potpourri; or chamomile and peppermint if you plan to make your own teas.
The optimum growing conditions vary with each individual herb species. Some herbs such as lavender, rosemary, thyme, bay, marjoram, dill and oregano are native to the Mediterranean region. These herbs grow best in soils with good drainage, bright sun and moderate temperatures.
Plan your herb garden by grouping herbs according to water, light and soil requirements. Most herbs enjoy full sun, but a few tolerate shade. Herbs can be classified as either annual, biennial, or perennial. Be aware of the growth habits of the plants before you purchase them. Some herbs, such as borage, anise, caraway, chervil, coriander, cumin, dill and fennel, should be sown in situ, because they grow easily from seed or do not transplant well. Other herbs, such as mints, oregano, rosemary, thyme, and tarragon, should be purchased as plants and transplanted or propagated by cuttings to ensure production of the desired plant (do not come true from seeds).
Culinary Herbs
For fish bay, chervil, dill, fennel, lovage, parsley
For meat bay, basil, caraway, chervil, marjoram, mint, parsley, rosemary, sage, savory, tarragon, thyme.
For salads bistort, chives, fennel, hyssop, lovage, orach, purslane, summer savory, salad burnet, sorrel, sweet cicely
For egg dishes basil, chervil, chives, coriander, dill, fennel, summer savory, sorrel, tarragon, lemon thyme
For vegetables basil, bay, borage, chervil, chives, dill, fennel, marjoram, mint, parsley, rosemary, sage, summer savory, tarragon, thyme
Fines herbes chervil, chives, parsley, tarragon
Bouquet garni bay, marjoram, parsley, thyme,
Herbs for Pot-pourri
Alecost, bergamot, sweet flag, lavender, apothecary’s rose, rosemary, sage, southernwood, lemon verbena
Herbs with Fragrant Leaves
Alecost, angelica, bergamot, catmint, chamomile, clary sage, coriander, curry plant, geranium (scented), hyssop, lavender, lavender cotton, lemon balm, lemon verbena, marjoram, mint, myrtle, rosemary, sage, savory, southernwood, sweet cicely, thyme, wormwood.
Nettle
Posted by Phytopath on Sep 29, 2010
Stinging nettle (Urtica dioica & Urtica urens) is considered by most people to be a pest plant.
It has a long history, going back to the Bronze Age, as a useful plant for manufacturing cloth, as well as a source of food and medicine.
There are records from Ancient Egypt suggesting the use of nettle infusion for the relief of arthritis and lumbago pain.
Burial shrouds made of nettle have been discovered in Denmark and nettle was one of the plants used in ‘Nine Herbs Charm’ by the Pagan’s in the 10th century.
Stinging nettle is a fibrous herbaceous perennial or annual, depending on the species, found in most temperate regions throughout the world.
It is often seen growing in cultivated land that is rich in Nitrogen and it makes a great green manure when turned back in to the soil.
If harvesting nettle to dry for later use, be very careful when opening the bag or container that the dried nettle is stored in. The small ‘stingers’ could possibly be inhaled and cause irritation to the throat and lungs.
Fresh nettle can be used like a vegetable. Collect the young leaves (very carefully) and cook them as you would spinach i.e. steamed, lightly boiled, lightly fried with ginger or added to soup.
It can also be used as an ingredient in herbal beer.
Older nettle leaves contain crystals of calcium oxalate, so stick with the young, new leaves.
Commercially, nettle is grown for its chlorophyll content which acts as a colouring agent in food and medicine.
Nettles are said to strengthen, support and feed the whole body (human) and therefore are good for the immune system.
The herb is considered to be anti-asthmatic, astringent, diuretic, galactogogue, haemostatic, hypoglycaemic (you’ve all heard of the glycaemic index!!!), hypotensive, styptic, rubifacient and a tonic.
Therefore it is used internally for anaemia, haemorrhage, haemorrhoids, arthritis, rheumatism, gout, allergies, prostate enlargement and skin complaints.
Extracts are also used by body builders.
Externally, nettles have been used to staunch wounds and treat nosebleeds. Also for arthritic pain, sciatica, neuralgia, gout, burns, insect bites (which is worse – insect bite or nettle sting?), haemorrhoids (ouch) and combined with nasturtium to treat hair loss (questionable).
The plant is rich in vitamin A, C, D and K and is very high in chlorophyll, calcium, potassium, phosphorus and sulphur.
The plant can also help to clear toxins from the body as well as slightly reducing blood pressure and blood sugar.
Freshly pressed nettle juice is said to be good for nervous and physical exhaustion.
So why aren’t we all eating it?
Most of us are just not game enough to try it and it seems sooo easy to pop a vitamin pill.
If you don’t currently have any stinging nettle growing in your garden, it can be propagated from seed sown in spring or by division of the perennial variety, also in spring.
Grow it in a moist, nitrogen rich soil in sun or part shade (in hot climates).
The perennial nettle Urtica dioica, has a much stronger (nastier) sting than the annual variety Urtica urens, but they will both cause some unsavoury words if grasped with bare hands.
If you want to ‘show off’ in front of friends and harvest nettle with your bare hands – make sure it is the annual variety and grab it at the base, near soil level, when you pull it out. That should do the trick.
Nasturtium
Posted by Phytopath on Aug 25, 2010
Garden nasturtium (Tropaeolum majus) elicits different memories for different people.
For me, it brings back childhood memories of outback dunnies. It seemed as though everyone in Australia that had an outside toilet, had a nasturtium plant draped over it.
Was the strong smell of nasturtium leaves supposed to mask the bad smell of raw sewerage? Or was the beauty of the flowers supposed to distract the eye away from the ugliness of an outside corrugated iron box?
Whatever the reason, the memories are fond ones that also bring up associated dunny memories, not appropriate for a gardening blog.
The nasturtium plant is native to South America and was introduced to Spain in the 16th century.
During the 17th century the leaves and flowers were a popular ingredient in salads.
Today, the leaves and flowers are still used in salads to add colour and a peppery flavour. The flowers are also used to make beautifully coloured vinegar and the freshly chopped leaves can be used to flavour soft cheese and egg dishes.
The unripe green fruits are often pickled and used as a substitute for capers and the hard ripe seeds can be roasted and ground, to be used as a seasoning.
If pickling the fruit, keep in mind that they contain significant amounts of oxalic acid and may be harmful if eaten in large quantities. Moderation in all things is a good motto.
The plant is fast growing, reaching 3 metres (10ft) in no time. Most gardening books describe it as a trailing annual but in South America it is a perennial and in my garden, it is a short lived perennial. So if you live in a cool temperate region, the plant will behave like an annual but if you live in a warm temperate region the plant may well behave like a short lived perennial.
Nasturtium is hardy to 3°C (37°F) and will ramble along the ground like a ground cover or it will sprawl over a rock or structure if it encounters one. The standard height quoted in books is 3m (10ft) but in my garden the stems are still crawling along the ground at around 5 metres. If you don’t have the room for a ‘regular’ nasturtium, there are dwarf varieties available.
Seed can be sown in spring or late autumn around 13 -16°C (55 – 61°F) and once established it can self seed freely, even becoming weedy in some gardens. Sterile cultivars can be propagated from tip cuttings or basal cuttings taken in spring and summer.
Nasturtium plants prefer to grow in well drained soil that is not too rich in nutrients. Rich soil will encourage leaf growth, while poor or impoverished soil will produce more flowers and fruit. Grow in full sun, or part shade in hot climates.
The almost circular peltate leaves can grow to 18 cm in diameter (wow) and have a radiating pattern of veins i.e. radiating from the point where the petiole joins the leaf.
After rain, beads of water gather on the bright green leaves and can be rolled around and played with – a real delight for children (and me).
The flowers are usually yellow, orange or red, and appear on long to very long peduncles that are attached to the hollow stem. Each flower has five petals and five sepals with the upper sepal lengthened into a spur that contains nectar. They are showy and slightly scented growing to 6 cm (2½”).
Nasturtium is often used as a companion plant to deter whitefly and cucumber beetle. It is also planted at the base of apple trees to deter woolly aphid.
When planting Brassica, grow nasturtium between the rows. The nasturtium leaves contain sulphur heterosides similar to those found in some Brassica plants. This means that insects normally found attacking Brassica plants will also attack the nasturtium, therefore the damage will be spread between the Brassica plants and the nasturtium plants and not the Brassica alone.
In the kitchen and in the medicine chest, the whole plant can be used. Leaves, flowers, buds, fruit and seed are all used.
The plant is a bitter tonic herb that is antiseptic, diuretic and expectorant. It also controls fungal and bacterial infections.
It is used internally for respiratory infections and genito-urinary infections, scurvy and poor skin and hair conditions.
Externally, it has been used to treat baldness (this could make someone rich), minor injuries and acne. Seeds have similar properties and are used in the same way.
If you are feeling adventurous, try stuffing the flowers with a flavoured cream cheese to serve as hors d’oeuvres, or pickle the fruit and use as you would capers.
Pickled nasturtium seeds
50g green nasturtium seeds
25g salt
300ml water
Pickling spice
Malt vinegar
Stir the salt into the water, then add the nasturtium seed.
Leave for 24 hours.
Strain and rinse well in fresh water.
Dry with paper towel and then place into a jar.
Put a muslin bag filled with pickling spice into the jar with the nasturtium seed.
Fill the jar with malt vinegar and seal tightly.
Leave for 3-4 weeks before using.
Head Cold
Posted by Phytopath on Aug 18, 2010
The head cold is still with me (grrr…) and it takes the occasional trip south to visit the chest cavity. Now it’s time to get serious about evicting the offending visitor.
Herbal teas, aromatherapy rubs and steam inhalations are on the menu.
American Indians chewed coneflower root (Echinacea spp.), or made it in to a tea, to treat the early stages of cold and flu.
Coneflower
Echinacea is found in most over the counter herbal preparations for cold and flu. It helps to boost the immune system by increasing levels of properdin in the body (a protein that inhibits virus replication)
The plant is considered an effective detoxicant for the respiratory system as well as the lymphatic and circulatory systems.
The rhizomes are lifted in autumn, and then dried for later use. I can’t grow the plant in my soil and climate so it’s off to the chemist I go.
Garlic, (Allium sativum) is another cold fighting plant. It contains allicin, which is a broad spectrum antibiotic.
Garlic is traditionally used to help prevent infection and used to treat colds, flu, bronchitis and whooping cough.
It is taken raw, or as a syrup or tincture (if you are brave) or in capsules, for those of us that are not so brave, or don’t live a solitary life.
I planted my garlic about a month ago and it’s not ready to harvest yet, so I guess that means a trip to the fruit and vegie shop.
Ginger, (Zingiber officinale) is another cold, cough and flu fighting plant (say that three times) used mainly in Chinese medicine.
The fresh rhizome or root is shredded and then placed in water and simmered for 15 to 20 minutes before being used as a tea.
It contains many antiviral compounds and one chemical in particular, has a specific effect against the rhinovirus.
Other constituents of the rhizome suppress coughing, reduce pain and fever and have a mild sedative effect.
Alas, ginger needs a tropical climate to thrive and I live in a warm temperate climate, so – you guessed it – off to the store I go. Can you see a pattern developing here?
variegated Elder
Elderberry, (Sambucus nigra) contains compounds that are active against the flu virus and give relief to aching muscles and fever.
The flowers and berries contain flavonoids and the berries also contain vitamins A and C. (Did I mention raw berries are poisonous?).
The traditional medicinal use of elderberry was internally for colds, influenza, catarrh, sinusitis and fever. (I think this is the one I need). It is also combined with Tilia cordata to treat upper respiratory tract infections.
I do have several Sambucus plants in my garden but, its winter here – and they’re deciduous.
A prepared over the counter, ‘cold and flu’ remedy, sounds like my best option.
Eucalyptus spp. or gum tree leaves, are frequently used in steam inhalations to clear the nose and sinuses. (now these, I can grow).
Eucalyptus
Eucalyptus also loosens phlegm in the chest and is a great antiseptic, astringent and decongestant. The essential oil can be used if you do not have access to the leaves.
A drop of Eucalyptus essential oil placed on a handkerchief (yes I still use hankies), is great to have in your pocket for the occasional ‘sniff’ to clear the nose.
If making a steam inhalation, place two drops of Eucalyptus essential oil and two drops of rosemary or thyme essential oil in to a bowl or basin of hot water. Place your head over the bowl and cover with a towel to prevent the steam from escaping. Come up for fresh air occasionally.
If your cold is a bit ‘chesty’ you could make an aromatherapy chest and neck rub by combining the essential oils of Eucalyptus – 2 drops, Rosemary – 3 drops, Lemon – 1 drop, with one teaspoon of vegetable or sweet almond oil.
Massage around the chest, neck and sinus area of the face.
I’m feeling better already.
White Horehound
Posted by Phytopath on Aug 12, 2010
White horehound
It’s near the end of winter here in the southern half of the world and there is the inevitable head cold or two (me included – cough, cough, sneeze, wipe), so I thought it appropriate to do an article on horehound.
White horehound or more correctly Marrubium vulgare, is an aromatic plant that can grow between 20 cm – 60 cm (8” – 24”). The stems are erect, grey-ish in colour, soft and downy when young and becoming woody with age. The leaves are ovate in shape, covered in white hairs with bluntly toothed margins and are arranged opposite each other along the stem. The flowers are small, white and tubular in shape, typical of plants in the Lamiaceae family, and are arranged in whorls in the leaf axils.
Black horehound (Ballota nigra) is a related species and was once used for similar purposes. It is now considered less effective than the herb white horehound.
Marrubium vulgare is native to Eurasia and Northern Africa but has made itself at home in many other countries. In parts of Australia and New Zealand it is under statutory control as a weed.
I find it amusing that a plant can be considered a pest in one location (where I live) and just 30 km away, where I work, herbalists struggle to grow the plant in their cold, wet location.
The plant prefers to grow in very well drained soil with a pH that is neutral to alkaline and in full sun. But, the plants in my garden only receive morning sun and full afternoon shade, and are growing fantastically.
In their native habitat they are found growing on dry grassland, in pastures and along the edges of fields.
White horehound can be propagated from seed sown in spring (do not let it set seed in areas where it may have weed potential), division of the clump or softwood cuttings, also in spring.
The leaves were once used to make beer and also to flavour liqueurs, but it is mostly thought of today when someone mentions sore throat, head cold or the flu.
The leaves or flowering stems can be used fresh or dried and are extremely bitter.
In the 16th century, several herbalists recommended mixing the bitter leaves with sugar to make syrup for treating wheezing and coughing. The same or similar recipes are still being used today to make horehound toffee (recipe below).
It is thought that white horehound was first used in ancient Egyptian times as a cough remedy.
The plant contains a potent expectorant, diterpene marrubiin. This bitter aromatic herb is not only an expectorant but also an antiseptic that can reduce inflammation and relieve spasms. It can increase the rate of perspiration and stimulate the flow of bile.
It has been used internally to treat bronchitis, catarrh, colds, chest coughs, whooping cough, asthma, liver problems, gall bladder disorders, typhoid fever and palpitations. Also as a gargle for sore throats and combined with sugar to make syrup or candy, also for sore throats.
Externally the leaves have been used for skin eruptions and minor skin injuries.
There is a caution if using this herb – prolonged use may cause high blood pressure. But really, it is sooo bitter that I don’t know why anyone would want to take it for extended periods of time.
Horehound candy (Shaker recipe)
Cooking
3 cups boiling water
3 oz horehound leaves
6 cups dark brown sugar
1 teaspoon cream of tartar
1 teaspoon lemon juice
1 teaspoon butter
Steep leaves for 20 minutes and then strain. Discard leaves.
Add sugar, cream of tartar and butter, to the infusion.
Cook to hard boil stage and then add lemon juice.
Pour into buttered pan and score when cooled.
Candy
Cut into squares before the candy is completely set.
Wrap individual candies in paper and store in a cool dark place.
Rosemary – Profile
Posted by Phytopath on Jul 24, 2010
Family: Lamiaceae (formerly Labiatae)
Genus: Rosmarinus
species: officinalis
common name: rosemary
varieties: several varieties and cultivars exist with flowers of blue, violet, pink or white and varying leaf length and width.
Origin: the Mediterranean region.
Plant description:
Rosemary
evergreen shrub to 1.5m. Young branches are covered with soft downy hairs. Leaves are opposite, linear, to 4cm long with revolute margins, dark green above, grey-green and hairy beneath. Flowers are pale blue, to 7mm long, with a prominent concave upper lip. They are found in few-flowered whorls in short axillary or terminal racemes. The whole herb is characterized by a strong persistent aroma. The fruit are very small spherical nutlets with smooth surfaces.
Propagation: tip cuttings in early spring or heeled cuttings in summer, autumn and winter. Rosemary can be grown from seed but seedlings are slow growing.
Soil: well drained, coarse and sandy. Neutral pH.
Aspect/climate: full sun
Cultivation: minimal maintenance. Plants do not transplant well.
Pests & disease: minimal
Parts used: leaves and twigs
Harvesting & storage:
Hang freshly cut bunches in a dark, well-aired, warm place for a few days. When the leaves are dry they can be easily stripped off the stems (from the bottom up) and crumbled into small pieces. Sprays of fresh rosemary may be wrapped in foil, sealed in a plastic bag and stored in the freezer for some months. Because rosemary is an evergreen plant it is best harvested and used fresh. Rosemary oil is produced by steam distillation.
Flavour: strong, pungent, astringent, pine-like, peppery, warming, woody and herby with a lingering camphor-like aftertaste.
Aroma: pine-like, minty with hints of eucalyptus.
Properties/actions:
antioxidant, astringent, diaphoretic, stomachic, emmenagogue, expectorant, cholagogue and tonic, carminative, rubifacient, antispasmodic, antidepressive, antimicrobial and antibacterial (rosemary oil).
Recommended for: depression, headaches and muscle spasms.
Weight per tsp (5ml): whole dried cut leaves 1.8g
ground 1.6g
Used in: Italian herbs and seasoned stuffing mixes
Used with: meat, poultry, fish, eggs, soup, sauce, herb butters, savoury jams and honey.
complements:
scones
mashed potato
zucchini & eggplant
soy beans
pork
lamb
duck
pates & game
Traditional use:
principally as a culinary herb. It was also a favourite strewing herb and also has an association with memory, lover’s fidelity and remembrance. Rosemary can be used externally as a compress, or as a herbal oil for the relief of muscular aches and pains. Rosemary was also used as a hedging plant in knot gardens or other formal situations.
Warning:
oil of rosemary is not recommended for use by pregnant women.
Rosemary recipes
Culinary
Mint & Rosemary Stuffing
225g onions
2 celery sticks
225g fresh white or wholemeal breadcrumbs
30ml mint sauce
10ml (2tsp) chopped fresh rosemary
finely grated rind of 1 lemon
1 egg, beaten
salt & freshley ground pepper
Finely chop the onion and celery and soften them in the butter. In a large bowl, mix together the breadcrumbs, mint sauce, rosemary and lemon rind. Stir in the celery and onion. Mix well and bind together with the egg.
Makes enough stuffing for a 4.5kg to 5.4kg turkey.
Cosmetic
Milk & Honey Bath Oil with Rosemary
2 eggs
45ml (3tbsp) rosemary oil
10ml (2tsp) honey
10ml (2tsp) baby shampoo
15ml (1tbsp) vodka
150ml milk
Beat the eggs and oil together, then add the other ingredients and mix thoroughly. Pour into a clean glass bottle. Add 30-45ml (2-3 tbsp) to the bath and keep the rest chilled, for use within a few days. The addition of a little shampoo makes this a dispersing oil which does not leave a greasy rim around the bath.
Medicinal
Rosemary Tea
250ml (1cup) water
1 teaspoon chopped rosemary
Boil the water and pour it on to the rosemary. Leave to steep for a few minutes, then strain and serve. Rosemary tea, taken daily for some months, is the best long-term solution for poor circulation.
Rosemary for Remembrance
Posted by Phytopath on Jun 14, 2010
Rosemary
There was a fatal accident today, about one kilometre from where I work. Although I did not know the man who died, I pondered on his life and actions for today. I am certain that when he left his house this morning, he had no idea that he would not return home for dinner.
This blog post is for all the people who never made it home for dinner.
Rosemary was grown on the graves of ancestors in western parts of Asia, to invoke help and guidance for the living. When we think of rosemary, the word remembrance often pops into our head at the same time.
Rosemary is also associated with friendship and trust and sprigs were traditionally carried at weddings and funerals.
The botanical name for rosemary – Rosmarinus officinalis, is derived from the Latin ros, meaning dew, and marinus, the sea. This refers to observations of rosemary growing near the coast.
The ancient Greeks spoke of rosemary as having a stimulating effect on the mind and aiding memory. Students would wear rosemary sprigs in their hair for this reason and consequently it became known as a symbol of remembrance.
During the fourteenth and fifteenth centuries, rosemary branches were burnt indoors as a fumigant against the Black Death. The leaves were also burnt in sick rooms and churches as a substitute for incense.
Rosemary was commonly grown around the Mediterranean region, from the fifteenth to the seventeenth centuries. It was used to freshen the air, make lutes, keep moths away from linen and books, dispel bad dreams, give a pale complexion, make one merry and ward off all manner of evils in the body.
Culpeper also advised smoking the leaves to treat coughs and consumption, and using rosemary ointment to treat ‘benumbed joints’ and finely powdered leaves were also used as sneezing powders (snuffs).
During the nineteenth century, in the United States, rosemary was prescribed as a stimulant, antispasmodic and emmenagogue. The essential oil was mainly used as a perfume for ointments and liniments
Today, rosemary essential oil is still added to liniments and hair care products while leaf infusions are used for their tonic, astringent and diaphoretic principles. It is said to be good for relieving headaches.
In the kitchen, rosemary is usually associated with roast lamb, but can also be used in stews, soups and sauces.
If you happen to live in an area where the climate is similar to a Mediterranean one, rosemary should grow well.
How about making a space in your garden for all who ‘never made it home for dinner’
