potionstopesto.blogspot.com: December 2019

Monday, December 2, 2019

Herbs: Harvesting and trashing

Dried calendula

Last week I ran a workshop for IAAMA, the International Aromatherapists and Aromatic Medicine Association. Preparation for a workshop starts many days before. This time of year is the perfect time to harvest and dry many of the softer leaves and flowers for the oil extractions. I decided to take last years dried herbs with me to show the textures of dried leaf, roots and flowers. Although they had been stored in the dark, the contrast in colour and vitality to the newly processed ones was startling.

It is a good reminder that as the newly dried herbs are packed, it is time to throw out last years supply. This is true too for the herbs and spices in your kitchen cupboard. I have a friend who throws the lot out every January and buys new. You need not be that ruthless. Try the smell test...no smell, no good. Ground herbs lose their viability very quickly, best to buy them as rubbed or as whole leaves. The same applies to spices-buy whole when possible and grind your own. Check the use by date when you by them and store in dark glass, ceramic container with a tight fitting lid or in glass jars in a dark cupboard. Never keep by the stove or in bright light.

rubbing through a sieve

Dried herbs are a boost for your compost pile and make a nice weed free mulch although I would hope you don't have sackfuls to throw out! I have tried some of them on the chickens but they much prefer to eat them fresh and continue to graze on comfrey, chickweed, dandelion and plantain they can reach through their fence. Old dried spices can be used sprinkled on the garden around seedlings to help deter pests or again, in the compost. You can also mix them with essential oils and use to stuff calico bags to deter moths and silverfish in your wardrobe and linen cupboards. Mixed with resin or gum arabic, they can be rolled into incense or beads. Check out the various sites for Rose bead making, you can add ground spices to these. They are a great school holiday activity and make a delightful present.

Go well,

Nirala

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Baked Olives

Pickled Red Cabbage

2kg red cabbage (prize winner if possible!)
3 Tbsp salt
2 litres spiced vinegar, purchased or homemade.

Shred cabbage finely, layer one third cabbage in a ceramic bowl, sprinkle over one third salt and repeat twice.
Put a layer of plastic wrap over the cabbage and then a small plate.
On top of the plate put a heavy weight. A pot of water or a couple of bricks on top of a round chopping board work well.
Leave overnight and in the morning drain liquid and rinse well.
Put in steriised jars and cover with spiced vinegar.
Leave one week before eating with cold meats or cheese or as a side dish with bangers and mash.

One of my all time favourites - perfect for a quick meal on a cold day.

Chickpea and Chorizo Soup

1 onion diced
1 red chilli seeded and chopped
1 Tbsp olive oil
420gm can of tomatoes, chopped
1 can water
2 tsp All Purpose Seasoning (see Seasonings)
1 chorizo sausage, cubed
1 can chickpeas, drained
150gm cabbage, sliced finely
Grated parmesan

1. Sauté chilli and onion in oil for 2 minutes, stirring.
2. Add tomatoes then water, sausage and seasoning powder and bring to the boil.
3. Add chick peas and cabbage and cook until cabbage is wilted.
4. Serve with a sprinkling of parmesan cheese.
TIP
Use other beans if chick peas are not available, use two cans for a main meal dish. Broccoli, cauliflower or spinach can substitute for cabbage. This soup improves with age, I like it better reheated.

Lemon Mushroom Pasta

Serves 4.
Dressing
½ tsp chilli powder
Grated zest of 1 lemon
1 Tbsp freshly squeezed lemon juice
2 cm piece ginger, peeled and grated
¼ cup white wine vinegar
¼ tsp salt
⅓ cup soy sauce
1 Tbsp honey
1 Tbsp dark sesame oil
3 Tbsp olive oil

Pasta
400g dried linguine cooked according to the package instructions
300g fresh mushrooms, sliced
1 Tbsp butter
2 tsp vegetable oil
1 block tempeh, cut in 2cm squares (optional)
1 Tbsp fresh basil, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp spring onions, finely chopped
¼ Lebanese cucumber, sliced
1 Tbsp sesame seeds, toasted

1. Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2. Heat a frying pan over high heat. Add the butter and oil and when the butter starts bubbling, add the mushrooms. Sauté on high for 3 minutes. Remove from pan.
3. Add more oil if needed and sauté the tempeh until brown.
4. In a large bowl, toss the cooked linguine with all the other ingredients and some of the dressing (to taste.)

Tempeh Pate

2 cloves garlic
1 onion
1 Tbsp butter
300g tempeh
2 eggs
3 Tbsp brandy or ¼ cup port
2 tsp mushroom soy
2 tsp vegemite or promite ½ tsp dried thyme
1/2 tsp allspice
2 tsp chilli sauce
¼ tsp pepper
1 Tbsp sesame seeds

1.Saute chopped onion and garlic in butter until soft.
2. Place in food processor with all other ingredients except sesame seeds and process until smooth.
3. Pour into a small, well greased casserole dish. The pate needs to be at least 2 cm deep.
4. Sprinkle with sesame seeds and cover tightly with foil.
5. Bake at 180˚C for about 50 minutes until set. Remove foil and cook a further 5 minutes or until the top has browned slightly.