Herb of the Month for February - Bay

          

 Bay is as aromatic, ever green tree of medium size, with shiny gray bark.  It produces a four-lobed calyxes, greenish yellow in small umbels from the leaf axils.  The leaves are shiny, thick, leathery and dark green with wavy edges and the plant produces a fruit that is dark purple or black berry the size of a grape.   The plant is indigenous to the Mediterranean region and Asia Minor and is cultivated  in Turkey, Algeria, Belgium, France, Greece, Mexico, Morocco, Portugal, Spain, the Canary Islands, Central America and the southern part of the United States. 
Romans believed years ago that the plant could keep you safe from thunder and lightning.  I have a hard time believing that one, since our property was hit with lightning two years in a row a number of years ago.  We had to take down 2 huge pine trees that was the home for hawks and we had to replace a number of appliances/electronics.   They also used the plant to symbolized greatness, honor and glory as it was wore to crown the kings, priests, poets, victors of battles, athletic or scholarly contests
If you are thinking of having your own bay leaf plant, have it potted so that you can bring it indoors during the winter.  I have one that is about 17 years old and I bring it outdoors late spring and during the winter, I bring it inside the house.  Make sure you do not over water and that it has plenty of sunlight.  Make sure that you are purchasing the laurus nobilis variety, since there are a number of different species of the plant.
In the kitchen, Bay can be used in just about any soup, stew or tomato sauce recipe.  They are great in shell fish boils, pickling brines and with game.  Add them when cooking beans, lentils, rice and tuck a bay leaf or two in the cavity of a chicken before roasting.  Use them in combination with peppercorns, saffron, garlic, allspice, citrus and dried mustard seeds.  Just remember to take them out of your recipe, before serving, since the bay leaf has sharp edges that can be painful in the throat.
Other uses: some people believe that  it is an insect repellent and place a leaf  in their flour or cereal box and will  crumble some during the spring to detour ants from entering the house.  You can also make a light infusion, using about 8 medium size leaves in boiling water, let it steep and add it to the bath.  The oils of the leaves soothes the skin. 

So the next time you are cooking, try adding a bay leaf and see the difference in flavor.

******Above information is for educational purposed only.  Like any medication, consult your doctor when using herbs for medicinal purposes.******

January's Herb Of The Month - Marjoram

   
Marjoram has a long history that will goes back to the time of the ancient Greeks and Romans.  It was used to  crown newly married couples to ensure happiness. The Greeks believed that if a girl placed marjoram in her bed, Aphrodite would reveal the identity of her future spouse through her dreams.  Romans believed that the herb had been touched by Venus, to remind mortals of her beauty.
     This herb is considered to be a mint in the oregano family. The three main varieties are: sweet marjoram, an annual and preferred in the kitchen; wild or common marjoram, a perennial, of which is primarily used as a medicinal; and pot marjoram, a tender perennial also known as Cretan oregano, that is most often used as an indoor winter plant.
     In the kitchen, it can be described as a mild oregano with a slightly balsamic flavor. It works well with all kinds of meats, fish, soups, eggs and cheese dishes. It is one of the essential herbs in Italian cooking. Marjoram is great be in any bean, split pea or lentil soup. It also enhances the flavor of most vegetables.  Other herbs that can goes well with marjoram are: basil, garlic, onion, parsley and thyme.
     Marjoram oil is said to relieve toothaches.  It takes over 200 pounds of the herb to produce 1 pound of oil.  Herbs for oil extraction should be gathered when it is just starting to flower.

*****Above information is for educational purposes only.  Consult your doctor when using herbs if you have any health issues.

Herb of the Year - Dill

Something new we would like to do is post information about herbs and how you can use them in everyday uses.  Its amazing how herbs are not only used to flavor our meals, but they also help keep us healthy.  With that said, we also have to respect the plant as you would with any type of medicine.  I am not here to recommend herbs to help cure any illnesses, but to educate you on the plants themselves.  Your best bet, is to consult with your doctor on any health issues you may have.  I can tell you from experience, but everyone's body reacts different.

With Dill being the Herb of the Year, I am sure that a  number of you have some great recipes you enjoy, using dill, but I am sure that a number of you don't know where to start.

Dill (Anethum graveolens) is an hardy, annual plant, even though you may find plants growing in places you have not planted them in.  They grow to approximately 3 feet tall, love being in full sun and should be planted in light, well drain soil.  Their small, feathery green leaves are fragrant and has a Mediterranean origin.  The seeds are harvested at the end of the summer, which can be used in stews, soups, vinegars and pickles.  

Uses: lamb, corned beef, shrimp, fish stock, scrambled eggs, cheese spreads, sour cream dressing. cabbage,
carrots, cauliflower, potato salad, pickles, drawn butter, vinegar.

Folk and historical use: Hiccups, swelling, flatulence, digestion; promotes rest.  During the Middle ages, dill was used in magicians' spells.

Looking for a different chicken filling for your pot pie?  Try this one.  Let us know if you  have a favorite dill recipe that you enjoy making.

Dilled Chickn Pot Pie

Filling:
3 tablespoons butter
1/2 cup of finely chopped celery and 1/2 cup of finely chopped onion
1 small bayleaf
3 tablespoons of flour
1 1/2 cups of chicken stock
1 1/2 cups  of milk or cream
A dash or two of Tabasco sauce
Salt and pepper to taste
1 1/2 cup of shredded or diced cooked chicken meat
3/4 pound of diced potatoes
1/2 pound diced carrots
4 to 6 ounces of  green peas or use green beans cut into 1 inch lengths
1/2 cup chopped dill

Melt the butter over low heat in a large sauce pan.  Add the celery, onion and bayleaf and cover and cook for about 10 minutes or until the  vegetables are soft.  Sprinkle the flour over the vegetables, sit well for about 5 minutes.  Stir in the chicken stock  and the milk or cream.  Cook the sauce over low heat for 15 minutes, strirrng occasionally.  Remove the bay leaf and add the Tabasco sauce, salt and pepper.  Stir in the chicken, potatoes, carrots, peas or beans and dill
Transfer the chicken and vegetable mixture to a 3 quart ovenproof casserole.  If you have a favorite Biscuit dough or crust recipe, add 3 tablespoons of chopped dill to the dough for additional flavor. Top it with your Biscuit dough mix or crust.  Bake for 20 to 25 minutes at 425 degrees F. or until the crust or topping is lightly brown and the pie is bubbling.  Serve hot and enjoy!!!!!!

Get rid of the winter blues with a Spicy Lavender Potpourri

With the winter months upon us, unfortunately you are not able to open windows to bring in some fresh air (unless you get caught and yelled at for letting the cold air in) and the garden is at sleep until Spring arrives.  Around this time of year, you may start to feel the cabin fever and anxious for Spring to arrive.
Well, here is a potpourri recipe that will help soothe the winter months away, while making any room smell wonderful.  Keep some nearby in your bedroom, to help you sleep peacefully at night and in the bathroom, while you are soaking in a nice hot tub.

You will need the following:
5 ounces of lavender flowers
2 ounces of malva flowers
1 ounce of cornflowers
3 ounces of whole cloves
1 ounce of crushed cloves
1 ounce of broken pieces of cinnamon sticks
1/2 ounce of powdered allspice
1/2 ounce of powdered cinnamon
15 drops of lavender oil

Mix dried materials and spices together in a glass bowl.  Add lavender oil and mix well.  You can divide it into smaller containers.  Enjoy.

January 2010 is here!!!!!

Wishing everyone a great year.

We have some things in the works, reorganizing our etsy shops and our product line.  In the meantime, we are looking to see what products we will keep and which ones we will say "Good-bye"  This is a year that we want to concentrate on health, keeping herbs in mind.  We are looking to see what other blends we can offer to make your meals taste wonderful, as well as what will make your skin happy.  Check out massage oils that will be coming soon - keeping your skin smooth as well as help you soothe those achy muscles.  Check out the selection of herbal teas that will be great hot or cold and  potpourri that will make any room/drawer smell wonderful.  We plan on posting some recipes you may want to try out and we welcome any that you may want to share.   Look out for our Durango Sea Salt, which is a smoked hickory salt.  We will be posting it soon. Great addition for the man in your life that enjoys cooking.

Visit us out every so often and we welcome comments.  We want this to be your year as well as ours.
Many blessings,
Bayberry Meadow Herbs