Showing posts with label Basil. Show all posts
Showing posts with label Basil. Show all posts

Friday, March 9, 2012

Herbal Medicine Part 6: The "Spaghetti" Herbs

Herbalist Robin McGee recommends growing what she dubs "The Spaghetti Herbs" as much as possible... for culinary as well as medicinal purposes... These herbs... sage, basil, oregano, rosemary, and thyme have so many medicinal uses...

Sage
Garden sage (salvia officinalis) is a valuable antibacterial, antifungal, and antiviral agent. Taken internally, sage will fight infection and will also diminish secretions of all kinds, including perspiration and saliva.

The herb is said to stimulate memory.

Sage tea makes an antibacterial mouthwash and astringent gargle for sore throat.

It is useful for drying up milk production during weaning (therefore should NOT be used by nursing mothers as it will dry up milk).

The leaves of the sage plant are used, harvested from the plant just prior to flowering, stripped from the stem and used fresh or dried.

Basil

Basil is as a natural anti-inflammatory. It is similar to compounds found in oregano and medical marijuana, and may be used as a substitute for the latter because it offers the same relief without the “high.” It is believed to help combat bowel inflammation and rheumatoid arthritis.

Basil contains cinnamanic acid, which has been found to enhance circulation, stabilize blood sugar, and improve breathing in those with respiratory disorders.

Basil is very high in antioxidants, especially when it is used as an extract or oil. These antioxidants can protect your body against free radical damage associated with aging and skin ailments. 

Basil has antibacterial properties and the fresh leaves can be used to disinfect surfaces. Leaves, applied to wounds, may eliminate infections. Basil leaves can be made into a tea used for quenching fevers.

Basil is used as an ingredient in cough syrups and expectorants as it relieves mucus in asthma and bronchitis. Chewing on basil leaves can relieve colds and flu symptoms.

Pediatric complaints like colds, coughs, fever, diarrhea, and vomiting have been know to respond to treatment with the juice of basil leaves. 

Chewing a few leaves twice daily can cure infections and ulcerations of the mouth.

Dry basil leaves in the sun and grind into powder for a tooth cleansing powder. 

Oregano
Oregano, used medicinally, has broad activity as an antioxidant (cell-protector), antiseptic, preservative, and antifungal.

A tea or tincture of oregano may be taken for viral or bacterially mediated colds and upper respiratory infections.

The essential oils exert an antiseptic influence on lungs, bronchi, and nasal passages.

The leaves, flowers, and bracts of oregano are used without the stems... harvested in flowering stage and used fresh or dried.

Rosemary
The practical uses for rosemary are legion!

Rosemary is a classic digestive, nerve, and circulatory tonic. It is a good treatment for low energy, low blood pressure, and poor circulation. The herb improves memory and lifts the spirits. The tincture, tea, or even the fresh plant may be rubbed freely into areas of poor circulation.

To discourage lice infestation, the essential oil or a strong tincture can be used for dressing the hair and hairbrush. 

Rosemary, used in a steam, will break up congestion and relieve a sinus infection.

Rosemary limits the incidence of cellular damage resulting from eating saturated fats cooked at high temperatures.

Thyme
Thyme is a good astringent and an active antiseptic, most useful for treating upper respiratory infection, either viral or bacterial. The herb allays cough and bronchitis... make thyme tea especially for a wet  cough.

Thyme leaves may be used as a disinfectant.

The leaves are harvested just prior to flowering, removed from the stems and used fresh or dried.

*Information gleaned from Herbal Medicine Workshop taught by Herbalist Robin McGee, and from the book "Making Plant Medicine" by Richo Cech.

Sunday, October 30, 2011

Basil Banana Pepper Jelly


I have basil growing in my herb bed... and I received an abundance of banana peppers, so when I happened across this recipe for Basil Banana Pepper Jelly I had to try it... it's so pretty in the jars... and tasty!

Almost any variety of pepper will work in this jelly, but using both hot and mild peppers and a combination of colors creates the best flavor and appearance. Look for color... but don't be afraid to use peppers with lots of flavor and heat. Sugar and vinegar tame the heat, which is less noticeable when the jelly is used as a marinade or glaze.

Here's what I did...


After preparing my jars and lids... (I heated my jars in a flat pan of boiling water set across two stove eyes, and simmered my lids in hot water, keeping everything hot until I was ready for them)... I thinly sliced a half cup of seeded mild banana peppers

1/4 cup thinly sliced seeded green chili peppers (red chilis would be tasty too, I liked the green/yellow color combination)
1/4 cup finely chopped onion



3 or 4 large fresh basil leaves, cut into ribbons

1/4 tsp. dried basil

In a large, deep, stainless steel saucepan, I combined the banana peppers, chili peppers, onion, fresh and dried basil with 3/4 cup white vinegar


I stirred in 3 cups granulated sugar...


Over high heat, stirring constantly, I brought the mixture to a full rolling boil (that cannot be stirred down).


I stirred in 3 ounces of liquid pectin (I used pectin I had made from apple peelings a few weeks previously, liquid pectin can be found in the grocery store in the canning section)

I boiled the mixture hard, stirring constantly, for one minute. I removed from the heat and quickly skimmed off the foam.


I quickly began filling my hot half pint canning jars with the jelly, leaving 1/4 inch headspace.


I wiped the jar rims, tightened the lids on to fingertip tightness, and place the jars into the canner, ensuring they were completely covered with water. I brought it to a boil and processed in the boiling water bath for 10 minutes. After processing, I removed the jars using my jar lifter and set them on a folded dish towel on the counter to cool and to listen for the PING of each successfully sealed jar.


*This jelly is a particle suspension jelly... to enhance the suspension of these solids, it may be necessary to gently manipulate the jar after processing. This procedure can be used only with jellies prepared in 4 or 8 ounce jars that have been processed for 10 minutes in a boiling water canner. To enhance particle suspension, cool the processed jars upright for 15-30 minutes or just until the lids pop down but the jelly is not fully set. As soon as the lids are concave, carefully and gently twist and/or tilt - do not shake and do not invert - individual jars to distribute solids throughout the jelly. The sealed jar must not be inverted as this might prevent the formation of a vacuum seal. Repeat as needed during the cooling and setting time until solids are nicely suspended in the jelly. 




For a printable copy of this recipe... click here.
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