Category: Herbs

Herbal Toner

Here’s  a recipe for a simple toner to be used within 3 days.

For sensitive and mature skin:

  • 1/2 cup rose, lavender or Calendula water infusion*
  • 1 teaspoon vegetable glycerine
  • 1/2 cup witch hazel

For oily skin:

  • 1/2 cup sage leaves, or
  • 1/2 cup lemon balm, lemon grass, and lemon verbena, or
  • 1 teaspoon vegetable glycerine
  • 1/2 cup witch hazel
  •  1/2 cup rosemary

*For an infusion, steep 2 tablespoons fresh herb (or a combination of herbs to equal 2 tablespoons) in half a cup of boiled water  in a covered glass or porcelain container for 10 minutes. Strain before using.

For sensitive and mature skin, combine rose water, lavender water, or Calendula water as an infusion with vegetable glycerin and witch hazel. Apply with a cotton ball. For oil skin, infuse any of the herbs in half a cup of boiled water for 10 minutes and strain. Add glycerine and witch hazel. Refrigerate after using. After the toner dries and sets, apply a moisturizing cream or lotion.

Flavorful Oil

Use this oil to flavor vegetables and baked potatoes, and brush on garlic bread before serving.

1     tablespoon combined fresh lemon grass, lemon verbena, and lemon thyme

1     cup heated almond oil

Steep and strain.

Marinade Oil

Flavor rice, vegetables and meat marinades

1        (1/4-inch) slice ginger

1/2    teaspoon each crushed cardamom and coriander seeds

1         cup safflower oil

Simmer ginger, cardamom, and coriander seeds in safflower oil for 3 minutes. strain.

Herbal Oil for Salads and Sautes

Enjoy this spicy oil for Mexican salad and rice dishes, or add it to a fresh garden salad.

1    cup oil

3    (2-inch) sprigs each of oregano and basil or rosemary and thyme

1    tablespoon each fresh oregano and basil or rosemary and thyme

1    (1/4-inch piece ginger

1    chili

1/2     teaspoon seeds, crushed with mortar and pestle

Gently heat oil 3 – 5 minutes. Pour into a glass jar with six 2-inch sprigs of herbs for each cup of oil. or one of the following fresh herbs, ginger, chili, or seeds. Cool, cover, and refrigerate up to six months.

*Note:  Only add garlic to oils to be used within three days,. Garlic forms a botulism in oil that can cause severe  diarrhea.

Fruit Salad Vinegar

Add this vinegar to a salad of oranges, apples, pears, peaches and dates.

6     rose petals

6     violets

3     sprigs lavender, optional

1     cup heated rice vinegar

Steep rose petals, violets, and lavender in heated rice vinegar.

Vinegar Marinade

Use this vinegar as a marinade for fajita meats

1     chili

1     garlic clove

3     sprigs oregano

1     cup apple cider vinegar

Steep chili, garlic, and oregano in apple cider vinegar overnight.

Salad Vinegar

The cucumber taste of burnet will heighten the taste of a simple green salad.

3    springs each sign, salad burnet, and shallots

1    cup heated red wine vinegar

Steep sage, salad burnet, and shallots in heated red wine vinegar for 30 minutes. Strain and serve or store in a glass bottle.

Herb Vinegars and Oils

Combine your favorite herbs and spices in a delicious herb vinegar or oil to flavor salads, vegetables, pastas, and marinades. Add six two-inch sprigs or one tablespoon of fresh leaves to every cup of heated vinegar or oil. Cool, cover, and store in a glass bottle in a cool, dark place up to one year. Reuse the vinegar bottles to store herb vinegar. When adding garlic, chilies, or chives, use one for every cup of vinegar.

Rose Geranium Butter

Spread on toast, biscuits or cakes. This butter can also be used to make biscuits and cakes.

1    pound unsalted butter

      Several fresh geranium leaves, finely chopped

Blend butter with geranium leaves and refrigerate.

Lemon Butter

Add to vegetable dishes.

1/3    cup chopped lemon grass bulb or lemon balm, lemon thyme, or lemon basil

          Lemon zest and juice of 1/4 fresh lemon

2        sticks unsalted butter.

Melt herbs and butter together. Simmer lightly 5-10 minutes. Strain and refrigerate.

Mint Butter

Use on breads, muffins, carrots and parsnips.

3   tablespoons finely chopped fresh mint leaves

1 stick unsalted butter

Lemon zest to taste

2 tablespoons marmalade, preserves or honey of choice

Simmer 10 minutes or less for a lighter flavor.

Herb Butters

Herb butters add a delightful flavor to vegetables, crackers, breads and meats. They are quick and easy to prepare and turn an ordinary dinner into a meal to remember 

Hints:

  • Use unsalted butter

  • Use lemon zest to enhance flavor

  • Mix into softened butter or simmer

  • Herb butters get stronger with time. Refrigerate two to three weeks. Freeze two to three months

  • Add nuts just prior to serving

  • Chop fresh herbs, cut with scissors, or food process fully dry

  • Simmer herbs about ten minutes. Do not bubble.

Herbal Mask

Apply the following herbal mask and allow it to set for 10 minutes.

1     tablespoon comfrey leaves, chopped

1      tablespoon chamomile, chopped

1/2  cup boiled water

3     tablespoons yogurt or powdered oatmeal (grind in a blender or coffee grinder).

Infuse comfrey leaves and chamomile in boiled water. Cover and steep 10 minutes before straining. Add to yogurt  or oatmeal and apply liberally on your face and neck. Lie down and cover your eyes with a cotton ball dipped in the leftover infusion (put on relaxing, soft music as you wait for it to set). Rinse and apply an herbal toner.

Magickal Vinegar

This vinegar can either be used in spells or it can be given as a lovely hostess gift.

All you need is:

8 to 10 fresh herb sprigs

1 quart good quality white vinegar

1 quart-sized glass canning jar with lid

Plastic  wrap

Gift  jars or small bottles

Ribbon

Rose Dye

Rose Dye

The Native Americans removed the spine by rubbing the cactus in the sand.

Plant: Prickly pear cactus

Harvest time:  September

 Material:  Fruit, fresh

Vessel:  Earthenware or enamel kettle

Squeeze the juice from 2 pounds of cactus and strain into 3 gallons of water. Add 1 pound of yarn and soak for 1 week in a warm location. Rub the yarn daily. Rinse several times. To deepen the color, repeat the process a second time.