Edible Herbs

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.

From: Encyclopedia of Herbology

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 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 HerbologyColtsfoot

Source: Edible Wild Food

Hawthorn Flower Tea

hawthorn flower teaHawthorn 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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"Diet has the distinction of being the only major determinant of health that is completely under your control. You have the final say over what does and what does not go into your mouth and stomach. You cannot always control the other determinants of health, such as the quality of the air you breathe, the noise you are subjected to, or the emotional climate of your suroundings, but you can control what you eat. It is a shame to squander such a good opportunity to influence your health." ~Andrew Weil, MD
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