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Proverb - “Why should a man die while sage grows in the garden?”
Index of Herbal Recipes Herb Teas - Herb Sauces - “All herbs should be carefully kept from the air. Herb tea, to do any good, should be made very strong. Herbs should be gathered while in blossom. If left till they have gone to seed, the strength goes into the seed. Those who have a little patch of ground, will do well to raise the most important herbs; and those who have not, will do well to get them in quantities from some friend in the country; for apothecaries make very great profit upon them.” - Mrs. Child, The American Housewife (Boston, 1833) Definitions of Herbal Tinctures,
Tisanes and Teas An Herbal Tincture is created by infusing a quantity of herbal matter in an alcohol solution. The resulting mix is carefully measured out in dropfuls. It is often added to ointments, or added to the bath. A basic tincture recipe requires 4 ounces of herb to 2 1/2 cups of alcohol (vodka, for instance). Place the herb in a jar, pour on the alcohol. Seal the jar and shake well. Leave it in a warm, dark place for two weeks, shaking once or twice a day. Strain into a light-proof bottle, store in a cool, dark place. Tisanes and Teas are herbal infusions prepared in hot water, then served either warm or cold as medicinal home remedies or simply as a pleasant and relaxing drink.
Directions for preparing a tisane or pot of herbal tea is as follows. Measure one level teaspoon of dried herb leaves or petals to a cup of boiling water. If fresh herbs are used, measure one level tablespoonful per cup. Steep the infusion for five to ten minutes then strain leaves, serve and enjoy. You may sweeten with honey to taste, and serve with a slice of lemon in you like. For Iced Herbal Teas, brew the same as for hot tea but after straining the herbs from the liquid, cool to room temperature then pour over ice. Calorie Look up - quick, flexible way to look up calories contained in the foods we eat!
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“There's no sauce in the world like hunger.” - Miguel de Cervantes, Don Quixote de la Mancha
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Tea time serving suggestion—a plate of fresh sliced apples or pears will please your tea time guests. Place an order now at the FruitFromWashington.com Shop or call 1-877-AT-FRUIT to order by phone. Then see our Cookie Recipes for all the inspiration you need to bake up a batch for this afternoon's tea party!
You can make
your own Fruit and Herbal Tea Blends— Mix together your favorite combinations of herbs.
Use dried fruit bits to add to your herb blends. The peels of dried
apples and oranges add color as well as flavor. Are you curious
about how to prepare dried fruit? Click
for the FruitFromWashington How-to on Drying Fruit!
Rose Petal and Lemon Verbena Tea as prepared by The Thyme Garden Herb Seed Company Gather whole rose blossoms and place them in a clean gallon jar; fill loosely until it is about 2/3 full. Make sure that the roses have not been sprayed and are free of bugs. To this, add a large handful of lightly crused lemon verbena leaves. Fill the jar with hot water and place in the sun for a few hours. Serve iced for a refreshing summer drink. - Adapted from The Register-Guard feature on Herbs, August 8, 2001.
Some of the herbs and spices that combine well with fruit include: anise, cinnamon, coriander, cloves, ginger, lemon verbena, mint, rose geranium, sweet cicely. (Source: FDA Consumer, Department of Health & Human Services, 1986). You might also experiment with allspice, mace and nutmeg in mixing up your own fruit and herbal tea blends.
Enjoy these delicious Fruit From Washington Fruit and Herbal Blend Teas Recipes and use wonderful Washington grown apples that you can order at from Fruit From Washington.
Gather herbs in the morning before the sun is high. Culinary Note: Dried herbs are stronger than fresh herbs and
powdered herbs are stronger than crumbled. While it is true that many herbs can claim medicinal benefits, we are only going to focus on their culinary uses here. Equivalency Note: 1/4 teaspoon powdered herbs is equal to 3/4 to 1 teaspoon of crumbled dried herb which is equal to 2 teaspoons fresh herb. Curious about other Equivalent Measurements? See the Fruit From Washington Measures Chart!
Grow a Tea Garden— Practice the fine art of cooking Sauces with Herbs and create great accompaniments to many main dishes that will transform a meal to a wonderful memory— 1/4 cup + 2 tablespoons butter Melt butter in a saucepan and stir in flour with wire whisk. Heat broth to a boil. Add liquid to butter and flour mixture. Stir vigorously until smooth. Simmer for 10-15 minutes over low heat, stirring frequently. Add capers and serve. Horseradish Sauce Alternative: Substitute 1 T. (or more, according to taste) of freshly grated horseradish for the capers. 1/2 c. whipping cream Beat whipping cream until it is stiff and stands in peaks. Add salt and well drained horseradish. Mix well. Serve with beef or ham. Horseradish Sauce with Beet Juice Chet Kloza's Family Horseradish recipe printed in "Cross Street Market Recipes" by Philip Hayward, Historic Preservation. Soak in water 2 horseradish roots (2 to 3 pounds each) for 3 to 4 days to soften. Remove roots to well-ventilated area. Using knife, not potato peeler, scrape the outer bark and discard. Grate remainder of root. Add a tablespoon of white vinegar (mayonnaise may be substituted) per cup of horseradish to give moisture. Beet juice may be added for coloring and to eliminate some of the bitterness. Store in a crock or tightly canned jar in the refrigerator. 1/3 c. mint, chopped Stir ingredients until blended. Serve with lamb.
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Herbal
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