Lavender Spa Salt Bar

     As the summer days soon come to an end, I try to capture some of the garden scents and enjoy them in a number of ways throughout the year.  One that comes to mind is Lavender.
     Lavender derived from the Latin word lavare meaning to wash.  Romans enjoyed using it to scent their bathwater and to refresh the air in a room (as we would use potpourri).   For centuries, Lavender has been used for their calming properties, helping to relieve headaches, depression and a number of other healing purposes.  Because of the calming effect and antiseptic qualities it has, children in rural villages in France were regularly given lavender baths to keep them in good health.  A bottle of lavender essence can be used as a remedy against insect bites, cuts bruises.  In the language of Herbs and Flowers, Lavender symbolizes Devotion.

     We, at Bayberry Meadow, enjoy making some of our products with lavender, mixing them with a few other essential oils to come up with a wonderful scent for our soap.  We have a Patchouli Lavender, Lavender Amber, Rosemary Lavender, Eucalyptus Lavender and just plain Lavender soaps. 
     Our newest soap creation we made this past Spring, is our Lavender Spa Salt Bar which contains 2 different types of Hawaiian Sea salts.  The Hiwa Kai Black Lava sea salt is solar evaporated Pacific sea salt that is combined with activated charcoal (Alaea clay).  This is a sea salt that can be used as a table salt, has a natural saline flavor and has numerous detoxifying health benefits.  The second salt  is Alaea, which is a traditional Hawaiian table salt.  Its an all natural salt, rich in trace minerals found in sea water.  Its also enriched with the iron-oxide that is harvested from the red "Alae" clay.  With these salts we combined a number of moisturizing  oils and unrefined shea butter, lavender essential oil to create this wonderful soap. 
     Looking for something different to make with Lavender?  Lavender cookies were popular with a nice cup of tea during the Victorian era.  Here's one you may want to try out, the next time you invite someone over for tea.

Lavender Drop Cookies

1/4 cup of butter or margarine                             
1/2 cup sugar
1 egg
1 tablespoon lavender buds, crushed fine
1 cup flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon lemon zest
1 teaspoon finely chopped mint

Preheat oven to 375*F.  Cream together the butter or margarine and the sugar.  Add the egg and the lavender buds, mix well.  Sift together the flour, baking soda and salt.  Add the dried ingredients to the creamed mixture, and mix well.  Fold in the lemon zest and mint.
Drop by teaspoons onto an ungreased cookie sheet.  Bake in the preheated oven for about 10 minutes.  Watch carefully so cookies don't over-brown.

     Other great projects are lavender sachets, using cotton draw-string bags or recycle fabric to make your own pouches or small lavender pillows.  They can be placed in linen drawers, closets or in your dryer for a fresh lavender scent.

Enjoy!

Creating Your Own Herbed Oils and Vinegars

Years ago when I lived in Fairfield County, I lived near a dear friend that has a large number of raspberry bushes that made their way near her fig trees.  These bushes would produce sweet, ruby red berries that were too tempting to put them all in the basket without popping a few in my mouth.  Other than having them as a snack or creating a raspberry sauce to put over ice cream, I would make a wonderful vinegar with them.  Its very easy to make, even though I used lots of fruit to create a beautiful red color with the sweetness of the fruit.  But whether you use fruit or herbs, making your own can be fun and makes a wonderful gift for the cook/chef in your family or friend.  It will allow you to enjoy the taste of fresh herbs year round and gives a special wonderful flavor when you use them in salads, sauces, marinades, when grilling or sauteed dishes.

You can use any herb to make a good flavored vinegar, even though tarragon has been known to be a popular herb for vinegar (which I have made as well).  Dill makes a wonderful vinegar as well, especially if you add a sprig or two of the seed heads when you bottle them.   For either a vinegar or oil base, mint can be made for lamb and fruit salads, lemon thyme for fish, basil for tomatoes, sage for marinating rich meats and fowls; oniony chive blossoms and even the buds, flowers and leaves of the peppery nasturtiums can be used.  You can also use a combination of two or more herbs, just decide which flavor you would like to have dominate.  Dill vinegar is quite delicious when a little lemon and garlic are added to the bottle.
Herbed oils are not only popular, they are especially beautiful to look at, with the colorful herbs and red chili peppers that fill the bottles.  One made with thyme and rosemary makes a quick flavorful oil or create one with garlic, chili peppers, rosemary and other herbs and use for marinating, or use as a basting sauce for grilling meats.  If you make one with peppermint, garlic, cumin, coriander, fennugreek, cloves, mace and fennel, your meals take on an Middle East flavor.

So, lets begin with some basics.  Make sure that the herbs you use are the freshest you can obtain and make sure they are not brown.  Use only the perfect leaves or flowers and make sure they are dry from any water.  Bruise the herbs slightly before putting them in a glass bottle or ceramic crock with a tightly fitting top.  Use about 1/2 cup of herbs for each pint of vinegar, more if you want the taste to be stronger.  (What I do at times, once I have let it sit for a period of time, I will repeat the process.  I do this when making raspberry vinegar, repeating the process 3 to 4 or more times, which can end up being expensive, if you need to purchase your own fruit.)  When you choose a vinegar, make sure the quality is the best cider or wine varieties available, as herbs will not disguise the sharpness of bad vinegar.  My favorite - champagne vinegar.  Strawberry or blueberry vinegars are great in fruit salads or a nice spring mixed greens salad.
Best herbs for vinegars: basils, chervil, chives and chive blossoms, dill leaves, fennel, lemon verbena, marjoram, rosemary, salad burnett, savory, tarragon, thyme, lemon thyme. Use these in any combination you desire. You may also wish to add garlic, savory seeds, red chilies, or lemon.

One of the two methods can be used:
1. Pour the vinegar over the herbs in a clear glass bottle and make sure that you close it tightly.  Place the bottle in a very bright sunny window and frequently turn it for a two week period. I have used this method when I make my flavored vinegars.  Looks really nice near a window.
Or:
2. Heat, then pour the warm vinegar over the herbs in a bottle or crock container and close tightly.  Let it steep overnight.  Do not over heat the vinegar, since you do want to keep the acidity level as close to the original level.

Which ever method you choose, you want to strain and rebottle the vinegar at the end of the steeping time, adding a fresh unbruised sprig for decoration.  You can either place one sprig or a generous bunch of herbs can be inserted.

Making herb oils are just as easy to create or can be more involved.  To make your own, add the herbs and spices of your choice to olive oil (olive oil is the best, even though you may use any good oil).  Steep herbs in a closed bottle or container in a warm (but not too hot) place for a few weeks before using.  Again, make sure that both the herbs and containers are water-free.  Sometimes, I will slightly dry the herbs by putting them in a warm oven to release some of the water content, before putting them in the oil.  As you know, water and oil do not mix. Again, add some dried whole peppers for a spicy oil or dried rosemary sprig.  Experiment and enjoy your creations. 

Herbal Oil
15 whole peppercorns

6 tsps dried rosemary
2 tsps dried crushed garlic
3 tsps dried oregano
3 tsps dried thyme
2 bay leaves (whole)

Olive Oil goes well with Basil, Fennel, Garlic, Cayenne, Rosemary, Thyme, Tarragon.

Sunflower Oil goes well with Basil, Rosemary, Tarragon, Thyme.

Safflower Oil is complimented by Basil, Garlic, Rosemary, Thyme.

Peanut Oil is enhanced by Garlic, Basil, Thyme, Rosemary.

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.******

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.

Garlic-Sage Flowerpot Breads

Looking for something different for the holiday season?  If you really want to "WOW" your guests, serve these.  In my younger years. I would offer an herbal cooking workshop in other people's homes (for up to 12 people) and we would make these AWESOME breads.  They do take some time to make, but worth it.  The guests were able to take home their own seasoned flowerpot home with the recipe.

Before you begin the dough, make sure that you season the flowerpots.  You can use any size you like.  If you use a medium pot, it will use 10 balls of dough.

Season the pots by brushing the insides with vegetable oil, then placing them on a baking sheet and heating in  450 degree oven for one hour.  Cool, lightly wash (do not use soap) and dry the seasoned pots before using them. ( Do not put them in the dishwasher)

10 tablespoon butter                                                             
1 cup plain yogurt
4 cloves finely chopped  garlic                                                
1 egg lightly beaten, plus 1 egg yolk
1/3 cup chopped fresh sage or 1 tablespoon dried sage                         
About 3 cups of flour                                                                              
3/4 teaspoon salt
1/4 cup lukewarm (105 to 115 degree) water                         
1 tablespoon milk
1 package active dry yeast                                                    
1 tablespoon grated Paremsan cheese

1. In a small skillet, melt the butter, add the garlic and saute until golden brown, about 5 to 10 minutes.  Set aside and stir in the sage.
2. Place the water in a small bowl and sprinkle the yeast over it.  Stir in the sugar and let the mixture stand  for 5 minutes until the yeast begins to foam.
3. In a small bowl, stir together the yogurt and the whole egg.  In a large bowl, stir together 3 cups of flour and the salt and make a well  in the center.  Pour in the yogurt and yeast mixtures, and stir until the mixture forms a soft dough.  Blend in 2 tablespoons of garlic-sage butter.
4.Transfer the dough to a lightly floured surface and knead it until smooth and elastic, about 10 minutes, adding up to 1/2 cup flour if necessary.  Form the dough into a ball and place it in a large greased bowl. Cover the bowl with a slightly dampened kitchen towel, set it aside in a warm, draft-free place, and let the dough rise until it doubles in bulk, 45 minutes to 1 hour.
5. Lightly grease 4 small (4inches across and 3 1/2 inches deep) or 2 medium (4 3/4 inches across and 4 3/4 inches deep) flowerpots and line the bpttoms with circles of lightly greased parchment or foil.
6. Punch the dough down, then transfer it to a lightly floured surface.  Knead the dough for 2 minutes, then divide it into 4 portion.  Roll each portion into 5 balls, then dipping them in the remaining garlic-sage butter. Place the 5 balls of dough in each of the prepared flowerpots. (10 balls if using medium pots).  Set aside, uncovered, in a warm, draft-free place to rise until doubled in bulk, 30 to 45 minutes.
7. Meanwhile, preheat the oven to 425 degrees.  In a small bowl, beat together the remaining egg yolk and the milk glaze. 
8. Brush the tops of the loaves with the egg glaze and sprinkle them with the Parmesan.  Place the pots on a baking sheet and bake for 15 minutes, then reduce the oven temperature to 375 degrees and bake for another 4 to 6 minutes (up to 8 minutes for medium loaves) or until the tops of the breads are golden brown.  Cool the loaves in the pots for 15 minutes, then run the tip of a knive around the edge of each loaf to loosen it and transfer to a rack to cool completely.

Makes 4 small or 2 medium loaves.

When I served these light and fluffy beauties, I placed the bread back into the flowerpot and arranged them it at each table setting.  Now, I know that there are shortcuts, like buying the dough already made, but making it yourself adds that extra "love" into your meal.   ENJOY!!!!!!!!