Herb of the Month - Cinnamon

     Here it is September and the nights will start to get cool and crisp.  Some of the leaves on the trees are starting to turn colors and just the other day, I saw a squirrel racing up our maple tree with a black walnut in its mouth.  My guess, enjoying it before one of its friends decide to have it instead.
     Cool weather reminds me of the spice cinnamon.  A spice that is warming to the soul, whether you have it mulled with hot cider or place a stick in your hot chocolate or coffee.  This spice is usually used when baking and some like it with pork.
      Cinnamon has been around for thousands of years.  The Egyptians would incorporate the spice in their embalming mixtures.  It was one of the spices that spurred world exploration.  The Romans would pay dearly for it and it was highly valued.
     The spice comes from a small tender evergreen tree, with inconspicuous yellowish flowers that rise in long pannicles.  The leaves are bright red, turning green as it matures, glossy; opposite and about 7 inches long.  The tree can grow up to 40 feet in height.  The part that is used is the inner bark.  As it dries, it curls into sticks or quills.  These sticks are then used whole or ground.
     East Indian, Moroccan, Chinese, Indonesian, Arabic, Iranian, Scandinavian, Mexican, Hungarian and Greeks use the spice not only with savory meats, but in their desserts.  It stimulates the flavors of carrots, spinach, onions, apricots, cherries, apples, blueberries and oranges.  It compliments vanilla, fennel, nutmeg, ginger, freshly ground pepper, clove and cardamom.  Flavorful in fruit pies to meat pies.
      Here's something you can make using cinnamon sticks and other spices, to help freshen the air during the winter months.  Take pieces of cinnamon sticks, cloves, broken nutmeg and some ginger root and place it in an open pot of water and simmer for about 15 minutes.  Make sure you keep an eye on the water level.  The spice scent is soothing and welcoming, especially if you will have guests later in the day.  You can also create your own dry potpourri, using dried flowers that you grew this past year, adding cinnamon chips, cloves and allspice and nutmegs crushed.  Since people can be allergic to essential oils or fragrances, this is a natural scent.  For dried potpourri, have it in a enclosed container and when you want to freshen up the room, take the lid off for about 20 minutes, then recap.  This will improve the potpourri to mature in scent and you will find with time, it smells better than when you first mixed it.
     So the next time you look at the cinnamon you have in the cupboard, think of how you can use it as a tasty addition to your menu.  Add a stick to orange or apple juice as it chilling, add it to flavor your hot tea or coffee or the next time you glaze carrots.  Remember, cinnamon is not only for your pies.

Enjoy!

Our potpourri mixture has dried sliced oranges, cinnamon sticks, cloves, allspice, bay leaves, citrus peels and tonka beans (which gives it a slight vanilla scent).  No essential oils or fragrances are used.

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.******

The Word on Olives

In the Mediterranean, olives are a staple in every kitchen and usually found its way into the main dish. The olives are cured in a salt brine, then bathed in olive oil that usually contained a few herbs and spices. Although you can easily find them in your supermarket, its quite easy and much less expensive to transform good quality unpitted black or green olives or commerical packaged air-cured olives into a special treat with some good oil and some flavorable herbs. Avoid the bright green salted or stuffed varieties.

There are no rules when it comes to which herbs and spices go with what. The only rule is that you need to make sure that the olives are fully covered with oil. As you use the olives, you can continue to add more olives in the jar, or filter the oil and add it to salads or marinades.

The basic method of making herbed olives is very simple. Start by draining and rinsing the olives, making sure the the olives are free from any water. Mix them with the herbs/spices and place them in a jar with a tight fitting lids. Pour the oil over them and allow them to marinade for atleast 2 days before using. If you are using garlic, remove it after a few days, so that the strong flavor does not overwhelm the other ingredients you are using. The olives will keep in the refrigerator for 6 months. Bring to room temperature before using.

Zetsy Olives
1 pound of green olives
3 garlic cloves, peeled
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 bay leaf, crushed
2 slices lemon
1 teaspoon allspice
Olive to cover


Coriander Olives
1 pound black olives
1 small fresh hot peppers. seeded and cut into strips
1/2 cup coarsely chopped fresh coriander
1 teaspoon black peppercorns
Olive oil to cover

Try coming up with a your own special blend that you can share with your friends and family.
Enjoy!

Savory Herbal Blend

This is a great blend for those who would like to eliminate salt in their diet, but still have flavor in their food. The blend is perfect for those who are just experimenting with herbs, just a few, but enough to make a difference in your cooking. It contains dill weed, oregano, chives, grated lemon peel, celery seeds and ground pepper. If you put them through the food processor, fill your salt shaker withe it and substitute it instead of having the salt. Try it in popcorn. It might amaze you.
Other ways of using it can be on baked potatoes, soups and vegetables.

http://www.bayberrymeadowherbs@cox.net

Calendula/Comfrey soap curing

Our Calendula and Comfrey soap will make a great addition for the winter months, when your skin becomes dry. Both herbs are known to help heal damaged skin and with the natural oils we create our soaps with, it will moisturize it while the rich lather clings onto your skin.

We use infused herb oils and top it off with dried calendula petals.

Information on herbs are for educational purposes only.

New Soaps Coming To Market

This is our new soap for the fall season. Our St.-John's-wort soap has a nice reddish/brown color with ground botanical mixed in. The herb has antibacterial and astringent properties.

Information on herb is for eduactional purposes only.