Tag: Flavor

Herbal Substitutes For Magick

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Herbal substitutes for magicK

Magickal Herb Substitute List

Acacia – Gum Arabic
Acacia Gum – Gum Arabic
Aconite – Tobacco
Arabic, Gum – Frankincense, Gum Mastic
Ammoniac Gum – Asafetida
Asafetida – Tobacco, Velerian
Balm of Gilead – Rose Buds, Gum Mastic
Belladonna – Tobacco
Benzoin – Gum Arabic, Gum Mastic
Camphor Oil – Eucalyptus Oil, Lavender Oil
Carnation – Rose Petals
Cassia – Cinnamon
Castor Beans – Four Drops of Castor Oil
Cedar – Sandalwood
Cinquefoil – Clover, Trefoil
Citron – One part Orange and One part Lemon Peel
Clove – Mace, Nutmeg
Clover – Cinquefoil
Copal – Frankincense, Cedar
Cowbane – Tobacco
Cypress – Juniper, Pine Needles
Deers Tongue – Tonka bean, Woodruff, Vanilla
Dittany of Crete – Gum Mastic
Dragons Blood – 1 part Frankincense and 1 part Red Sandalwood
Eucalyptus Oil – Camphor Oil, Lavender Oil
Frankincense – Copal, Pine Resin
Galangal – Ginger Root
Grains of Paradise – Black Pepper
Gum Ammoniac – Asafetida
Gum Bedllium – Copal, Pine Resin, Dragon’s Blood
Hellebore – Tobacco, Nettle
Hemlock – Tobacco
Hemp – Nutmeg, Damiana, Star Anise, Bay
Henbane – Tobacco
Hyssop – Lavender
Ivy – Cinquefoil
Jasmine – Rose
Juniper – Pine
Lavender – Rose
Lemon Grass – Lemon Peel
Lemon Verbena – Lemon Grass, Lemon Peel
Mace – Nutmeg
Mandrake – Tobacco
Mastic Gum – Gum Arabic, Frankincense
Mint – Sage
Mistletoe – Mint, Sage
Mugwort – Wormwood
Neroli Oil – Orange Oil
Nightshade – Tobacco
Nutmeg – Mace, Cinnamon
Oakmoss – Patchouli
Orange- Tangerine Peel
Orange Flower – Orange Peel
Patchouli – Oak Moss
Peppermint – Spearmint
Pepperwort – Rue, Grains of Paradise, Black Pepper
Pine – Juniper
Pine Resin – Frankincense, Copal
Red Sandalwood – Sandalwood and Dragons Blood
Rose – Yarrow
Rose Geranium – Rose
Rue – Rosemary, w/pinch of Black Pepper
Saffron – Orange Peel
Sandalwood – Cedar
Sarsaparilla – Sassafras
Sassafras – Sarsaparilla
Spearmint – Peppermint
Sulfur – Tobacco; Club Moss, Asafetida
Thyme – Rosemary
Tobacco – Bay
Tonka Bean – Dear Tongue, Woodruff, Vanilla Bean
Trefoil – Cinquefoil
Valerian – Asafetida
Vanilla – Woodruff, Deer Tongue, Tonka Bean
Vetivert – Calamus
Wolfsbane – Tobacco
Wood Aloe – Sandalwood w/Ambergris Oil
Woodruff – Deer Tongue, Vanilla
Wormwood – Mugwort
Yarrow – Rose
Yew – Tobacco

Herbal Tips for Your Kitchen

Now that Spring is here, we will be having fresh vegetables and herbs shortly. Knowing how to use the herbs properly will give a new taste sensation to your meals. You can use tried and true recipes or make-up your own. Either way when you cook with herbs, you will have a fantastic meal the whole family will enjoy.

Hints for Using Herbs

  • Serving Rule:  Two teaspoons of minced, fresh herbs will flavor four servings One teaspoon dried herbs or seeds serves four. Delicately flavored herbs, like marjoram can be use more liberally.

  • For soups and stews, add fresh herbs during the last twenty minutes.

  • To develop the flavor of freshly dried herbs, soak them for ten minutes in lemon juice, stock or oil before cooking.

  • Before cooking rub fresh herbs between clean hands to release their unique flavor in the volatile oils. This will accelerate flavoring  as your entrée cooks.

  • Firmly press herbs into the flesh of meats, fish, or poultry before cooking to enhance aroma and taste. No sauce or further preparation will be necessary.

  • Flavor salad dressing by soaking herbs in it for thirty minutes to an hour before serving. Use one teaspoon of herbs to one cup of dressing.

  • Microwave: Whenever possible, saute herbal blends in a small amount of liquid, stock, butter or oil before adding to a microwave dish to assure flavor.

  • Sugar can be flavored by layering twelve to fifteen rose geranium or lemon rose geranium leaves on top of one pound of sugar.  Any flavor of geranium leaves will do. Keep it covered until ready to use. Flavored sugar adds a delicate flavor to biscuits, cookies and muffins,

  • A substitute for lemon peel in baked goods is finely chopped lemon balm, lemon thyme or lemon vervain.