Edible Herbs
Antiviral Herbs
Here is a nifty info-graphic showing several commonly available herbs and their medicinal uses. Enjoy!
Lovage Vegetarian Stock
Lovage is an ancient healing herb, mostly used for its diuretic properties in cases of water retention and urinary difficulties, and also for pain and swelling (inflammation) of the lower urinary tract, for preventing of kidney stones, and to increase the flow of urine during urinary tract infections.
The seeds, leaves and leaf stems have a strong, earthy, celery flavor that enriches soups and stews and is particularly useful in vegetarian dishes, with rice, vegetable stuffings and nut roasts.
Here is a recipe for a vegetarian stock.
- 4 c. washed lovage leaves
- 6 c. water
- freshly ground pepper.
Simmer about 10 minutes. Use in soups, sauces and stews. Can be frozen.
Candied Lemon Balm Leaves
This is a favorite kid activity around here! Beat an egg white with a tiny bit of water. Dip fresh lemon balm leaves in the mixture, then dip in sugar. Lay the coated leaves on a parchment lined baking sheet. Place the baking sheet in a 200°F oven until the leaves look dry, but not browned. Check after 20 minutes and every 5 to 10 after that.
Use to decorate ice cream, cakes, cookies, cupcakes and other confections.
Found at: The Nerdy Farm Wife
Lemon Balm and Honey Butter
Mix half a stick (4 tablespoons) of softened butter with a pinch of finely chopped fresh lemon balm leaves. Add a drizzle of honey to taste. Yummy on hot fresh bread or biscuits!
Found at: The Nerdy Farm Wife
Lemon Balm Water
Fill a jar with fresh lemon balm leaves and a thinly sliced lemon. Pour in cold water until it reaches the top. Refrigerate for several hours. So refreshing on a hot day!
From: The Nerdy Farm Wife
Lemon Balm Pesto
You will need:
- 2 cups fresh lemon balm
- 1/2 cup extra-virgin olive oil
- 3 or 4 cloves garlic
Blend all ingredients together in a food processor until chunky, but not too well blended. Use to baste broiled or grilled fish or chicken, or serve as traditional pesto over pasta. Makes about 2 cups.
Found at: Bay Witch Musings
Lemon Balm Vinaigrette
Ingredients:
- 3 tbls. lightly flavored olive oil
- 1 tsp. finely shredded fresh lemon balm leaves
- 1/8 tsp. salt
- 1/16 tsp. fresh ground black pepper
- 2 tbls. rice wine vinegar
Combine all ingredients just before using, for the freshest taste and brightest color. Use as a salad dressing with baby lettuces and touch of grated, aged Jack cheese, or toss with fresh steamed veggies (it’s delicious with asparagus!).
Found at: Bay Witch Musings
Lemon Balm-Apple Sorbet
Ingredients:
- 2 large apples, chopped
- 1 cup lemon balm leaves
- 2 cups water
- 1 cup honey
- Juice of 2 lemons
Puree apples and lemon balm in a blender or food processor. Transfer puree to a sauce pan. Add water and honey. Simmer over low heat until thick and bubbly. Strain. Add lemon juice, stir briskly, and cool. Place mixture in an ice cream maker and freeze. If you don’t have an ice cream maker, freeze, then blend the mixture just before serving. Garnish with fresh lemon balm sprigs, and serve with scones or tea biscuits.
FREAKING DELISH!!!
Found at: Bay Witch Musings
Coltsfoot Sorbet
Ingredients
- 65 fresh coltsfoot flowers
- 1 cup organic cane sugar
- 3 1/3 cups water
- 1 tsp fresh squeezed lemon juice
- 1 egg white
Instructions
Make sure you have only the yellow petals from 65 coltsfoot flowers. (Remove the petals by rubbing the flowers between your thumb and forefinger. Make sure there are no green sepals in with the petals.)
Place the petals, sugar and water into a pan. Bring to a boil and cook for 2 minutes then remove from the heat and let steep for 20 minutes. Filter through a sieve and refrigerate the syrup until chilled. Add the egg white and whisk. Either place in an ice cream maker or in the freezer. As the sorbet churns, the egg white will trap air bubbles and this turns the sorbet white. If you have chosen the freezer method you will need to whisk briskly every five minutes for the first hour, then every fifteen minutes until the sorbet sets.
Note: For information on coltsfoot, including cautions and contraindications, visit The Encyclopedia of Herbology – Coltsfoot
Source: Edible Wild Food
Hawthorn Flower Tea
Hawthorn flower tea infusion. This is a medicinal drink which is good for blood pressure, any heart disorders, including blocked arteries.
Here’s how to make it:
- Pick as many hawthorn flowers as you can, along with the leaves around them.
- Drink them fresh or dry them in the sun and store.
- Put some into a large cup of boiling water and leave to stew for 20 minutes.
- Strain and add 1 teaspoon honey to the liquid.
Found at River Cottage
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I think it's time to go shopping... maybe even buy some really cool stuff at my online shops!!
