HERBS Growing & Using the Plants of Romance

ROSE FLOWER WATER POUND CAKE
http://www.urbanherbal.com/recipes/index-10.htm#rosewater_pound_cake

DEAR Friends & Family,

Almost 2,000 years ago Ovid  lamented, “Alas, there are no herbs to cure love.” This may well have been true, but the addition of herbs certainly enhances many sweet pleasures that are important to a well-lived life.

On a personal level that I have reached an understanding of herbs that reflects my changing relationship with other people-in who we once were, who we are and who we will become. I call herbs the plants of romance. As I’ve come to know herbs, they have twined around my hearts’ qualities and preferences. Herbs grow up close and personal. They are not just flowers, but calendulas, nasturtiums and roses. They are not garnishes, but cinnamon and lemon basil, apple mint and chocolate mint, parsley, lavender and thyme. They are not bulbs, but garlic and chives, dill and fennel. That is why I encourage you to trying your hand at growing savory, reputed to have earned its name from satyrs who found it essential to their amorous activities. Consider too, the advice of Nicholas Culpeper, herbalist of the 17^th century, who suggested a garden of mustard, onion and prickly asparagus for sparking an enchanted evening. Even earlier, the Greek physician, Dioscorides in A.D. 40 counseled that a species of sage, Salvia-horminum, “doth revoke to conjunction.” Cumin retained love along with basil and vervain. Partial to roses? Their sweet breath and delicate petals have long been considered the essence of romantic encounters. And small wonder that a secret garden aids and abets our romantic impulses so effectively.

Growing the plants of romance will be different for every individual, a distinction that’s important to recognize. That’s because it’s easy to become limited in our thinking about what is romantic. Many people define romance as hearts and flowers, only pink satin and lace. Others may think only of physical love. A person who dares to try something new, who makes the choice to work at an herb garden that he or she loves, who makes time for little sprigs and blossoms of beauty and grace, I believe speaks my language. I hope that you will discover, as I have ways to use herbs to make your meals more flavorful, your work more enjoyable and your life more pleasurable.

In Hortulus,A.D. 840, Walafrid Strabo wrote, “ And I offer this, that as you read what I gladly dedicate to you, you may know of my labors. And, please, as you read, prune the faults and approve what is good.”

I encourage you to do the same.

William “Bill” Varney, URBANherbal   

 Did you know that the Rose is the herb of the year for 2012? Here is my link to growing and using Roses:http://www.urbanherbal.com/herb_gardening/rose.html

More Rose ideas: http://www.urbanherbal.com/recipes/index-16.htm#rosy_cooler

Rosey Wine Cooler

Alliums, Onions, Chives, Garlic, Leeks

"He who bears chives on his breath is safe from being kissed to death." - Martise, Roman Poet

Like Garlic and Leeks, onions have been a staple of man's diet since prehistoric times.

Hello Friends,
It is the time of year that I always plant onions, and other alliums in my garden.

Allium Allium spp. Amaryllidaceae / Perennials  Alliums: The Flavoring Herbs

Symbol – The Universe – Grow from seeds or plants, increase by division, bulbs multiply rapidly

Use in salads, omelettes, cheese spreads, soups, and potatoes, salads, butters  and many other foods. Today onions unite all cooks!

Allium is the enormous onion genus, which includes onions, leeks, shallots and scallions, as well as the chives, garlic and garlic chives that we usually claim as herbs. All 400 or so alliums have the characteristically strong odor when plant parts are bruised. Most are rhizomatous or bulbous perennials. Hey are easy to grow.

The ancient Israelites had been shepherds and herdsmen with little opportunity to grow vegetables and herbs, so it was not until they were in Egypt that they learned to eat and savor leeks, onions and garlic, which had been cultivated there since 3000 B.C.  They remembered the pungent alliums during their forty years of wandering in the desert when they tired of the manna God sent them: “There is nothing at all but this manna to look at “(Numbers 11:6): So, though the alliums are mentioned only once in the Bible, this reference emphasizes just how important this food was to the Israelites.

After they returned to Israel and settled in Canaan, farmers began to grow lentils, beans and other crops as well as the leeks, onions, garlic and cucumbers they had enjoyed in Egypt.

Alliums are valued for their savory, medicinal and aromatic values. They have many healing powers and add zest and lots of flavor to recipes. The Greeks thought they increased strength and bravery, the Romans relied on them as a cure for snakebite-a belief that remained until the middle ages when they applied onions to warts and aching ears! Did you know there is even songs about onions? The Onion Song One of our favorite recipes is French Onion Soup.

French Onion Soup with Rosemary & Thyme

Ingredients:

·         6 large onions-julienne

·         2 cloves of minced garlic

·         2 tablespoons Dijon mustard

·         1 cup dry sherry

·         1/4 cup brandy

·         1 quart chicken stock

·         2 quarts beef stock

·         2 TBSP  flour

·         white pepper

·         kosher salt

·         3 sprigs fresh rosemary(finely minced)

·         2 sprigs of thyme( with stems removed)

·         2 Bay Leaves

·         8 TBSP. unsalted butter

·         1 TBSP. Worcestershire sauce

·         Swiss cheese or Dofina Fontina

·         Crackers or bread slices

Melt butter in large soup pot and sauté onions  and garlic until golden brown. Add white wine, flour, mustard and brandy. After it thickens add beef stock, chicken stock, rosemary, thyme and bay leaves. Add Worcestershire sauce, and season with salt and pepper.Bring to a boil, then simmer for 25 minutes. Then put in bowls, add a homemade toasted cracker or bread slice on top of the bowl of soup, and a slice of  cheese, and broil in the oven for 2 to 5 minutes until the cheese is melted over the toasted bread slice and serve.

I love onions, garlic, leeks, chives, shallots and other alliums. And they have so many  health benefits, it is a good thing! Please let me know what are some of your favorite uses for onions and other alliums! I would love to hear from you.

Wishing you herbs, health and happiness on thsi cold winter day.

William "Bill" Varney

Gift Giving with Herbs & Your Garden's Harvest Merry Christmas!

There is nothing comparable to receiving a gift that is handmade from the giver!

Sandy Bates making candles

In our very busy hectic, fast paced lives, it is so special when someone decides to take the time to make gifts to give to family and friends for Christmas.

I was amazed last weekend, when my gardening and herb friend, Sandy Bates decided to do just that. She brought a harvest from her own gardens in Austin, and we got to work!

Sandy reminds me of the song, "Love is all around" because she is an amazing successful business woman, gardens, cooks, has a family and has just authored, are you ready for this....... The Social Innovation Imperative, published by McGraw Hill. The kindle edition comes out this month and is available on amazon and the hardcover copy comes out January 2012. http://www.amazon.com/Social-Innovation-Imperative-Products-Challenges/dp/0071754997

In the song, if you are older and remember it goes this way:
Who can turn the world on with her smile?
Who can take a nothing day, and suddenly make it all seem worthwhile?
Well it's you girl, and you should know it....http://www.youtube.com/watch?v=zkuEfGZffRY&noredirect=1
Over the afternoon, Sandy made candles, potpourri, scented pinecone fireplace starters, and herb vinegars!

Sandy Bates

Over the years Sandy has worked with over 50 companies spanning dozens of industries and more than 100 innovation initiatives, helping executive teams launch award winning products, services and programs. She has engaged and trained hundreds of executives in Outcome-Driven Innovation Methodology, allowing her to enjoy both consulting and teaching others.
I hope that all of you can see by now why I am so impressed that this very busy woman took "the time" to handmake her Christmas gifts with a harvest from her own gardens in Austin.

"The only gift is a portion of thyself." - Ralph Waldo Emerson

For recipes to make your own herb vinegars go to our blog from August 7, 2011
http://bloomtoscoop.blogspot.com/2011/08/making-your-own-herb-vinegars.html


Sandy making herb vinegars



Sandy making scented pinecone fireplace starters

  














For other homemade recipe ideas go to http://www.urbanherbal.com/recipes/index.htm

                                                       "God waits to win back his own flowers as gifts from man's hand." - Rabindranath Tagore, Stray Birds, 1916

Wishing everyone a Merry Christmas!
Blessings,
Roy & Bill Varney

Bill in the garden during winter

Ribollita Soup

http://www.urbanherbal.com/Ribollita Soup, as Luca told me to say it Ree BO Letta

Fresh Herbs of Bay, Rosemary, Sage and Garlic

Hi Family and Friends!

Wow what a roller coaster week....just last Saturday was my birthday. then Sunday was a Memorial for my brother, Michael. Monday was a good day I made the Ribollita Soup, and took a pot of it up to my parents house for their dinner the next night. Mom was upset because she has just gotten off the phone with my Uncle that my Aunt had a massive stroke. The next day I picked up my parents early and we went to be with my Uncle and Aunt and family at the hospital in Austin. She passed away later in the day and we spent the evening with family in Georgetown. Friday was the Funeral for Aunt Barbara....A beautiful day for an outdoor ceremony. During the day I talked with Aunt Barbara's son-in-law and ask him how to pronounce the soup I had made on Monday night (he is from Italy) and he said, "Ree BoLetta"!!! It is a great soup. Our week became more diiicult as I was driving my parents home Friday night and my Dad became very ill and ended up being taken by EMS from the car on the highway to the hospital! Late Friday night I finally got Mom to their house and had to go back to the hospital... I left the hospital Saturday at a liitle after 4 A.M. They transferred Dad to San Antonio where he is being given great care. In the 12th year of Parkinson's Disease is not easy, for him or family. Prayers are needed, a week of lots of tears, but I know God does not give us more than we can handle. It is hard to comprehend what life is all about sometimes.

Here is the recipe for the Ribollita soup, I was so excited to to learn how to pronounce it on Friday!

A Tuscan, Italian Soup called Ribolitta (which means reboiled cabbage soup)

Ingredients:
4 cloves of garlic, minced
5 sage leaves, minced
3 bay leaves
1 sprig of rosemary, minced
1 onion, peeled and chopped
2 carrots, peeled and chopped
3 stalks of celery, chopped
1/2 head of cabbage, coarsley chopped
1 bunch of swiss chard, chopped
2 potatoes, peeled and chopped
1 bunch of kale, chopped
1/2 cup olive oil
2 cups of dry cannellini beans ( you can use great northern beans )
4 cups of water
32 ounces of chicken broth (plus I cooked in 2 chicken breasts minced )
a pinch of salt
14.5 ounce can of diced tomatoes
fresh ground black pepper to taste
10 - 15 slices of toasted Italian bread, cut up
1 cup of fresh grated Parmesan Cheese
 Olive oil to drizzle

Preparation:
1. Rinse the beans and put them in a large pot with the water. Bring to a boil and cook for 10 minutes. Turn off the heat and let stand for 1 hour.Then drain the water off. Set the beans aside.
2. Put the chicken broth and minced chicken, garlic, sage, garlic, bay leaves and salt in a large pot. Bring to a boil, then reduce to a simmer for about an hour. Cool.
3. Heat the olive oil in a skillet and add the onions, cook until transparent. Combine the carrots, potatoes, cabbage, chard, and kale. Add the rosemary. Then add the tomatoes. Cook for until all the greens have wilted.
4. Then add the beans and the onion mixture in the large pot,  and cook for about 45 minutes. Add a little more salt and pepper to taste. Add the toasted bread slices and cook for about 15 minutes.. Cool and refrigerate. It tastes better is you can refrigerate for at least 2 to 3 hours or overnight.
5. Reheat the soup for 25 minutes. Serve in bowls with the grated Parmesan Cheese  and drizzled olive oil on top.

It tastes with a glass of Italian Chianti....

Ribollita Soup

Thanks be to God!
Enjoy this soup with family and friends.

Bill Varney

The Garden of Herbs (see a few spooky tips...) hahaha

Hello and Happy Halloween from our herb garden and herb shop!

"Only a witch can grow parsley" - Finnish Saying

Does this sound like witchcraft?

A few great herbs to grow in the Fall in the South are Parsley Parsley, Petroselinum sativum

Rosemary...a different use!

and Rosemary Rosemary, Rosmarinus officinalis    

PARSLEY & ROSEMARY ALL WINTER!

Autumn is the best season in which to sniff, and to sniff for pleasure, for this is the season of universal pungency. Pumkins, Apples, pies, pickling, fruits, and of course lots of herbs!




Test your herbal knowledge?
For thousands of years, herbalists have been extracting the essences of various herbs for medicinal, culinary, and other uses. WHat do you call the process that involves soaking or fermenting the herb in alcohol?
a. an infusion
b. a decoction
c. an extract
d. a distillation

The answer....go to URBANherbal's facebook page to see the answer Urban Herbal Facebook

Well, gardening is always a tough choice...I was discouraged again this weekend, when I was in the garden early yesterday morning to find out that we had a hard enough freeze to destroy most of by basils and hoja santos and other tenders about 2-3 weeks ahead of our normal first freeze.

Wishing everyone a great day.
Herbs, Health and Happiness,
Bill

Flowerpot Bread

Baking Bread in Clay Flowerpots
For me it is not enough enjoy to gardening outside with clay pots, I like to use them inside for cooking and decorating. I hope you enjoy baking in clay flowerpots too. Please let me know your thoughts.


Flowerpot Bread in the oven

 Why bake bread in a flowerpot? The baked clay that flowerpots are made of is a perfect mold for bread, ensuring a crust that metal pans never quite achieve. But you must season the pots so that the dough won't stick to them.

Treating the Flowerpots: Use very clean flowerpot and generously rub the insides all over with vegetable oil. Place the pots in a 450 degree F. oven and let them bake for one hour(do this, if possible, alongside something else that may be baking, so as not to waste fuel).

After this treatment the pots need simply to be washed in warm water after you've baked in them. (Avoid soap:it can absorb into the porous clay, leaving a soapy residue.) If you notice any sticking, repeat the treatment.

Recipe for Flowerpot Bread:

1 1/2 packages of dry active yeast
2 cups warm water(105 to 115 degrees)
1 1/2 teaspoons salt
1 tablespoon sugar
6 to 7 cups all purpose flour(I like to use King Arthur Flour)
1 cup of finely minced fresh herbs(I used a melange of these rosemary, thyme, basil, mexican mint marigold, chives, flat leafed Italian parsley), I also did another batch of edible flowers bread that I used the following (johnny-jump-up petals, snapdragons, rose petals, mexican mint marigold flowers and lavender, as well as the zest of 1 lemon)

In a large bowl, dissolve the yeast in the warm water and add the salt and the sugar. Stir thoroughly. Set aside for 10 to 20 minutes until foamy.

Using a wooden spoon stir in the flour, one cup at a time, and add the finely minced herbs or edible flowers combination with the lemon zest, until a smooth dough forms. Flour a board or your counter and turn out the dough and let it rest a few minutes. Now knead until the dough is elastic. Place the dough in an oiled bowl, and cover with a towel and let set in a warm draft free place for about an hour and thirty minutes.

Turn the dough onto the floured board or counter, punch it down and knead it again. Divide the dough into how many clay flower pots you have. (The recipe makes to regular size loaves) So it depends on the size of your pots.

Place each piece of dough into each oiled clay pot, making sure not to put dough more than halfway up, as it will rise. Clay pots dough expand more readily, so if they are more than half full, the bread with mushroom over the top so much that it will fall over to one side.Let the dough rise another 5 to 10 minutes.

Place a pan of boiling water in the bottom of  a cold oven, turn the oven on to 400 degrees and bake the flowerpot bread for about 30 to 40 minutes, until browned. Place on a rack to cool.  The bread will just slide out of the flowerpots.

The flowerpots make a great presentaion to gardening friends, or cooks or just for fun.


Flowerpot Herb Bread Cooling



Edible Flowers for Flowerpot Bread

                                         


Fresh Herbs For Bread

Hope you have a glorious day, gardening, baking and having a glass of wine.

Bill Varney

"A loaf a bread, a jug of wine, and thou." Omar Khayyam

Edible Flowers

With the beautiful Fall weather, everything is starting to grow again! Even our roses are blooming again here in Fredericksburg, Texas. 

Edible Flowers are far from being a new concept: traditions of flower cookery come to us from the Victorian era and go back as far as the Roman Empire.
We have been cooking and experimenting with edible flowers since 1987 and have been excited about their potential as seasonings and garnishes.  We use them under butter pats, on top of cakes, and in salads, soups, ice cream, breads, and in cocktails. Like all herbs, and vegetables, flowers blossoms must be well washed and pesticide free. Make sure you onely use organically raised flowers.

To the left I have put a copy of our Edible Flower Chart to help Guide you with a few suggestions.

Here are a few other tips for using edible flowers:

* Use lavender or roses to flavor jams and jellies

* Decorate the top of an iced cake with mild-flavored fresh flowers like pansies, roses, dianthus or Johnny-jump-ups, or calenduls

*Freshen up your plain tossed green salad with rosemary blossoms, chives blossoms, borage blossoms, nasturtiums, Johnny-jump-ups, or calendulas.

*Freeze borage blossoms, dianthus, or Johnny-jump-ups into ice cubes for a beautiful accent to party punches or just plain ice water!

Johnny-jumps-ups

Mexican Mint Marigold

Here is a fun recipe for a
Rosy Cooler
www.urbanherbal.com/recipes/index-16.htm#rosey-cooler

We would love to hear from you with some of your favorite edible flower recipes.

Wishing you Herbs, Health and Happiness,

Bill & Roy Varney