Here is the archive of the recipes and remedies featured at the Herbal Gardens.  You will also find here in the Cookbook, additional uses for herbs.  We hope you enjoy the recipes and find the information helpful.  If you would like to share your ideas contact our gardeners.

HERB RECIPES

*MINT*

MINT COOKIES
Recipe from Basaxl

   1 cup or 1/2 cup butter and 1/2 cup shortening
1/2 cup sugar
1/4 teaspoon salt
   1 teaspoon peppermint extract
   2 tablespoons crushed dried mint leaves (if you are in a hurry you can
      substitute the contents of a couple of mint tea bags)
   2 cups flour
      sugar

Cream the butter and sugar, add the salt, extract, mint leaves and flour.  Mix thoroughly.  Chill the dough for one hour or until it is firm enough to handle.  When ready to bake, preheat oven to 350 degrees.  Form the dough into one inch balls and roll in the sugar.  Press each ball with your thumb.  Place on ungreased baking sheets and bake 12 to 15 minutes.  Cool on racks.  For variety, you can add chocolate chips or nuts, roll the balls in mint sugar or glaze the baked cookies with a pale green icing or melted milk chocolate candy.  For more variety, you could substitute orange extract for the peppermint extract and fresh or dried calendula flowers for the mint leaves.  Frost with an orange glaze and sprinkle calendula petals on top.

Brownies:
   1 cup sugar                                                1 teaspoon vanilla
1/2 cup margarine                                        16 ounces chocolate syrup
   4 eggs                                                      1/2 cup walnuts
1/2 teaspoon salt                                            1 cup flour

Second Layer:
  2 cups confectioner's sugar
   2 tablespoons creme de menthe
1/2 cup margarine

Topping:
6 tablespoons butter (no substitutes)
6 ounces chocolate chips
   enough mint leaves to place on top of each brownie as a garnish

Preheat oven to 350 degrees, grease and flour a 9" x 13" pan.  In a large bowl, mix the brownie ingredients thoroughly.  Spread the mixture in the prepared pan.  Bake 30 to 40 minutes or until a toothpick inserted in the center comes ut clean.  Set the pan aside to cool.  In a small bowl, mix the ingredients for the second layer and spread the mixture over the cooled brownies.  In a small pan, melt the butter and chips together, stirring.  Cool slightly and pour over or frost the second layer.  Refrigerate until the topping is set, then cut the brownies into squares.  Garnish each square with a mint leaf.

   1 3/4 cups coarsely chopped fresh parsley
   2 tablespoons finely chopped fresh oregano
   2 tablespoons finely chopped fresh mint
1/2 cup plus 1 1/2 tablespoons olive oil
1/2 cup chopped walnuts
   2 cloves garlic, minced
1/2 teaspoon salt
3/4 cup freshly grated parmesan cheese
   4 cod fillet about 4 ounces each

Place all the ingredients except the cod and 1 1/2 tablespoons oil in a food processor or blender and process until smooth.  Cover and refrigerate if made ahead.  Heat the coals and brush the grill with oil.  Rub the fish on both sides with the reserved oil and place on the hot grill.  Grill for 3 minutes and turn.  Spread the cooked side of each fillet with a spoonful of the walnut sauce and grill 3 minutes longer, until the flesh is opaque all the way through.  Serve sauce side up.

*CHIVES*

ROAST FILLET OF BEEF WITH CHOPOTLE RED PEPPER SAUCE AND MUSTARD CHIVE SAUCE
Recipe from Epicurious Food

2 tablespoons vegetable oil
   a 3 1/2 pound fillet of beef at room temperature
   chipotle red pepper sauce and mustard chive sauce as accompaniments

For the chipotle red pepper sauce:

3 cups thinly sliced red bell pepper (about 13 large peppers)
2 tablespoons olive oil
1 canned chipotle chili in adobo (available at Mexican markets, some
   specialty foods shops, and some supermarkets), unseeded
2 teaspoons Worcestershire sauce

For the mustard sauce:

1/2 cup dry mustard
   3 tablespoons distilled white vinegar
   1 1/2 teaspoons sugar
   1 1/2 teaspoons salt
3/4 stick (6 tablespoons) unsalted butter, cut into bits and softened
   3 tablespoons minced fresh chives

To make the roast fillet of beef:

In a heavy flameproof roasting pan, heat the oil over moderate high heat until it is hot but not smoking, add the beef, patted dry and seasoned with salt and pepper, and brown it, turning it ever 2 minutes, for 10 minutes.  Roast the beef in a preheated 500 degree oven for 12 to 15 minutes, or until a meat thermometer registers 130 degrees.  The narrow end of the beef will be medium-rare, the wide end will be rare.  Serve the beef with the sauces.

To make the red pepper sauce:

In a heavy skillet cook the bell peppers in the oil, covered, over moderately low heat, stirring occasionally, for 25 to 30 minutes, or until they are soft.  In a blender purée the mixture with chipotle, the Worcestershire sauce, and salt to taste.  The sauce may be made 2 days in advance and kept covered and chilled.  Transfer the sauce to a sauceboat and serve it warm or at room temperature.  Makes about 1 cup.

To make the mustard chive sauce:

In a small bowl stir together the mustard, the vinegar, the sugar, the salt, and 3 tablespoons water, making a smooth paste, and let the mixture stand, covered, for 10 minutes.  Transfer the mixture to the top of a double boiler set over barely simmering water and whisk in the butter until it is just melted and incorporated thoroughly.  Remove the pan from the heat and stir in the chives.  Transfer the sauce to a sauceboat and serve it warm or at room temperature.  Makes about 1 cup.
Serves 8.

1/4 pound marinated herring, rinsed, drained, and cut into 16 pieces
1/2 red onion, sliced thin
   3 tablespoons fresh orange juice

For the lemon-chive butter:

3/4 stick (6 tablespoons) unsalted butter, softened
   3 tablespoons sour cream
   2 teaspoons fresh lemon juice
   1 tablespoon minced fresh chives

16 slices rye bread
 2 ounces smoked salmon, chopped fine
 2 tablespoons finely chopped red onion
 1 ounce black caviar

For the garnish:

   fresh parsley leaves
   thin crosswise slices of orange sections
   fresh chives
1/2 inch-long fine julienne of orange zest

In a small bowl combine well the herring, the onion, the orange juice, and pepper to taste and let the herring marinate, covered and chilled, for at least 3 hours or overnight.

Make the lemon chive butter.

In a bowl with an electric mixer cream the butter and beat in the sour cream and the lemon juice gradually.  Beat the mixture until it is light and smooth and beat in the chives and salt and pepper to taste.  Toast the bread until it is just pale golden, cut out 3 decorative shapes from each piece, and spread one side of each shape with some of the lemon-chive butter.  In a small bowl toss together the salmon and the red onion and divide the mixture among 16 of the toasts.  Divide the caviar among the remaining  16 toasts.  Garnish the salmon canapés with the parsley leaves, garnish the herring canapés with the orange slices, the chives, and the zest, and arrange the canapés on a platter.  The canapés may be prepared 1 hour in advance and kept covered and chilled.  Makes 48 canapés.

*MARJORAM*

SAVORY STEAK RUB
Recipe from Taste of Home magazine

   1 tablespoon dried marjoram
   1 tablespoon dried basil
   2 teaspoons garlic powder
   1 teaspoon dried rosemary, crushed
3/4 teaspoon dried oregano

Combine all ingredients; store in a covered container.  Rub over steaks before grilling or broiling.  Will season four to five steaks.  Yield:  1/4 cup.

   5 pounds pork butt or steak, trimmed
   5 teaspoons dried marjoram
   5 teaspoons salt
   1 teaspoon garlic powder
1/4 teaspoon pepper
   2 cups water

In a food processor, process pork butt, until coarsely ground (or have your butcher grind the meat); place in a large bowl.  Add marjoram, salt, garlic powder, and pepper, mix well.  Add water and mix well.  Shape into 20 patties, 4 in. each.  Fry in skillet over medium heat for 20-25 minutes until thoroughly cooked.  Yield:  20 servings.  NOTE:  Patties can be frozen.  Sausage can also be stuffed into casings to make links.

*CURRY*

FILET MIGNON TEXAS STYLE
Recipe from Compucook

   1 1/2 cups grated cheddar cheese
   1 cup chopped green onion
   1 cup chopped ripe black olives
   1 teaspoon curry powder
1/2 cup mayonnaise
   1 package English muffins

Turn on broiler.  Place the cheese, onion, olives, curry, and mayonnaise in a small bowl and mix together with a fork.  Spread mixture on English muffins.  Cut muffins in  half or in quarters and place under broiler until cheese melts and muffins are heated through.  Check after 3 minutes.  Tops should be golden and bubbly.  NOTE:  This filling may also be spooned into tiny tart shells and baked in a preheated 350 degree oven to 7 to 10 minutes.  These appetizers could also be called "Late at Nights".  They are perfect with cocktails and are also good as late-night snacks with coffee.  You can mix the filling ahead, then spread it on the muffins just before you are ready to bake and serve.

*LAVENDER*

LEEK QUICHE WITH THYME AND LAVENDER
Recipe from The Herbal Palate Cookbook by Maggie Oster & Sal Gilbertie

   1 9-inch pie shell, unbaked, store-bought or homemade
   1 1/4 cups grated Gruyère, Emmanthaler, or low-fat Swiss cheese
   2 tablespoons butter
   2 medium leeks or a quantity sufficient to yield 2 1/2 cups when the 
      cleaned portions are cut into 1/2 " sections
   2 tablespoons fresh thyme leaves
1/2 cup dry white wine
   2 large eggs, lightly beaten, or 1/2 cup egg substitute
   1 cup heavy cream or evaporated skim milk
   1 tablespoon lavender flowers
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon ground cayenne

Heat oven to 350 degrees.  Line the pastry shell with parchment paper and put in 1/2 inch of pie weights or dried beans.  Bakefor 15 minutes; remove weights and parchment, reduce heat to 325 degrees, and bake for about 8 minutes more, or until the bottom is dry.  Sprinkle 1/4 cup grated cheese for the bottom of the crust and bake for about 5 minutes, or until the cheese is melted.  Remove and cool.  In a large skillet, heat the butter and oil at medium-high heat until foaming subsides.  Add the leeks and cook, stirring, for about 5 minutes, or until the leeks are soft.  Stir in the thyme and cook for about 20 minutes, or until it is fragrant.  Stir in the wine, reduce heat to medium, and cook, stirring for about 3 minutes, or until all liquid is gone.  Set aside and cool to room temperature.  In large bowl combine the eggs or egg substitute, cream or evaporated milk, lavender, 1 cup grated cheese, salt, black pepper, nutmeg, and cayenne.  Stir in the cooled leek mixture.  Pour into the crust and bake at 350º  for about 35 minutes, or until the top is just set.  Serve warm or cold.  Yield:  6 servings.

Makes 3 1/2 cups

   1 1/2 cups sugar
   4 cups water
   1 vanilla bean, split lengthwise
   2 teaspoons vanilla extract
1/4 cup coarsely chopped lavender leaves and flowers

Boil the sugar, water, and vanilla bean gently for 5 minutes.  Remove the vanilla bean and stir in the vanilla extract and lavender.  Cool and strain.  If you don't like the little vanilla flecks left in the syrup, line the strainer with cheesecloth to filter them out.

Some uses:
*Use syrup to sweet coffee and tea.
*As part of the liquid in recipes for homemade sorbet, ice milk.  When adding syrup, decrease the sugar in the recipe according to taste.
*Use to glaze roasted meat at the table.
*Make a sweet or savory dip by mixing equal parts of cream cheese and sour cream with herbal syrup to taste.

*LEMON VERBENA*

SUMMER FRUIT COMPOTE WITH LEMON VERBENA
Recipe from Fresh From the Farmers' Market by Janet Fletcher

Serves 4

   1 cup dry white wine (such as a Chenin Blanc, Riesling or
      Gewurztraminer)
1/3 cup sugar
   12 to 16 fresh lemon verbena leaves
   1 large nectarine, pitted and sliced
   4 large fresh green figs, quartered
      half a box (1/2 cup) raspberries
      half a box (1/2 cup) blackberries

Combine wine, sugar, and 1 cup water in a small pot.  Bring to a simmer over moderately high heat, stirring to dissolve sugar.  Simmer until reduced to 1 cup.  Put 12 verbena leaves in a bowl and pour the syrup over them.  Stir, let steep 5 minutes, then taste.  Add a few more lemon verbena leaves if syrup doesn't seem flavorful enough.  Cool to room temperature, then refrigerate until cold. 

Divide the fruit evenly among 4 balloon wineglasses.  Just before serving, strain the wine syrup to remove the lemon verbena leaves, then pour 1/4 cup syrup over each portion of fruit.  Alternatively, put all the fruit in a glass compote and pour all the syrup over it.  Serve immediately.

   2 1/3 cups flour                                       3 large eggs
   1 1/2 teaspoons baking powder            1/2 cup buttermilk
1/2 teaspoon salt                                     1/2 cup sour cream
   1 1/2 cups sugar                                      1 tablespoon lemon zest
3/4 cup butter, softened                              2 teaspoons finely chopped 
                                                                     lemon verbena

Glaze:

2 tablespoons sugar
   juice of 1 lemon

Preheat oven to 350º .

In a large bowl, combine flour, baking powder, salt, and sugar.  Add softened butter and mix with a fork until flour mixture resembles coarse crumbs.  In a medium-size mixing bowl, mix together eggs, butter, milk, sour cream, lemon zest, and lemon verbena.  Add to flour mixture an dmix just until batter comes together.  Pour batter into a greased and floured 9-inch-by-5-inch loaf pan and bake about 1-1/2 hours, or until a knife inserted comes out clean.

In a small mixing bowl blend together sugar and lemon juice.  Once the loaf is pulled from the oven, prick top with a fork.  Then brush on glaze, a little at a time, as the bread cools, until all the glaze has been used.  Serve warm or cold.  NOTE:  This bread freezes well.  Just warm it a bit before serving to bring out the lemon flavors.

Makes 1 loaf.

LEMON VERBENA POUND CAKE
Recipe from the Lemon Verbena Herbal Cookbook by The Lemon Verbena Herb Society

   4 eggs                                      1 tablespoon lemon verbena,
   2 1/2 cups flour                           crushed/dried
   1 1/2 cups sugar                    3/4 cup orange juice
   3 teaspoons baking powder   3/4 cup vegetable oil
1/2 teaspoon salt                         2 teaspoons lemon extract
                                                   2 teaspoons dried lemon peel

Preheat oven to 325 degrees.

Grease and flour 2 loaf pans.  Blend all ingredients until moistened; then mix 3 minutes at medium speed.  Pour in pans and bake j40 to 50 minutes or until toothpick comes out clean.  Cool on rack before removing from the pan.

*DILL*

HERBAL ACRES' BAKED FLOUNDER OR HADDOCK
Recipe from The Pleasure of Herbs by Phyllis Shaudys

2 pounds fresh or defrosted flounder or haddock
6 tablespoons butter or margarine
1 tablespoon dill leaves and seeds

Heat butter in low oven with dill leaves and seeds.  Place fish in greased pan and brush both sides with the warm herb butter using a pastry brush.  Bake in a 400 degree oven for 15 minutes, then sprinkle with grated Parmesan cheese and some paprika for color and broil for 3 to 5 minutes.  (May be covered with aluminum foil and kept warm in low oven until everything else is ready; or everyone is home!)

*Variations*

*Add 1 T. minced onion or some onion salt to the dill.
*Use 1 t. each thyme, summer savory, and basil in the herb butter.
*Add 2 t. thyme and some grated lemon peel (fresh or dried).

Do try these four different herbed fish flavor combinations to see which ones you like best.  The Parmesan cheese is optional; you may prefer to omit it at times.  It is delicious because it adds "body" to the fish, plus a crispy top without the fish having been fried.  You could also add lemon juice or lemon peel to any of the herb combinations, not just the thyme variation.  YIELD:  4 servings.

   3 to 4 large cucumbers, sliced
   2 medium onions, thinly sliced
   3 tablespoons minced fresh dill or 1 tablespoon dill weed
   1 cup sugar
1/2 cup vinegar
1/2 cup water
   1 teaspoon salt

In a bowl, combine cucumbers, onions and dill.  In a saucepan, combine sugar, vinegar, water and salt; bring to a boil.  Pour over cucumber mixture.  Cover and chill for 3 hours overnight.  YIELD:  6 cups.

1 boneless pork shoulder roast (3 to 4 pounds), trimmed
1 tablespoon salt
1-1/2 teaspoons coarsely ground pepper
1-1/2 teaspoons garlic powder
6 tablespoons minced fresh dill or 2 tablespoons dill weed

Cut about five deep slits across top of roast.  Combine seasonings; stuff some into the slits.  Tie meat securely.  Rub roast with remaining seasonings.  Place in a large resealable plastic bag and refrigerate overnight.  Remove roast from bag and place in a greased roasting pan.  Bake, uncovered, at 325 degrees for 2-1/2 to 3 hours or until a meat thermometer reads 170 degrees and meat is tender.  Let stand 10 minutes before slices.  YIELD:  10 to 12 servings.

PARSLEY PESTO SURPRISE
from The Pleasure of Herbs by Phyllis Shaudys
   6 cups cooked vegetable spaghtti (1 large squash)
   1 cup fresh parsley, tightly packed (1/2 cup dried)
   1 1/2 cups chopped walnuts
   2 cloves garlic, minced
   6 tablespoons grated Parmesan cheese
   4 teaspoons fresh basil (or 2 teaspoons dried basil)
3/4 cup olive oil

Whirl parsley, 1 cup of the nuts, garlic 3 T. of the cheese, the basil and oil in blender at top speed until well-mixed.  Stir into hot Vegetable Spaghetti and place into greased baking pan.  Top with remaining cheese and nuts.  Heat through in 350º oven for 15 or 20 minutes. Serves 4-6.

   2 pints oysters, rinsed, shucked, and coarsley chopped, reserving oyster
      liquid
   1 cup onion, chopped
   1 1/2 cups celery, chopped
   1 cup butter
1/2 cup parsley
   2 teaspoons sage
   1 teaspoon each thyme, salt, pepper, paprika
1/4 teaspoon nutmeg
   8 cups bread crumbs
   4 eggs
      Stock--oyster liquid and milk

Sauté vegetables and oysters in the butter, plus 1/2 cup of oyster to the bread and eggs and moisten with stock.

This dish is a typical French way of serving peas.  It makes a perfect, light side dish for most meat and fish dishes.

1 1/2 cups shelled peas
1 small lettuce or 1 1/2 cups shredded lettuce leaves
4 green onions, chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chervil
1 teaspoon salt
1 teaspoon sugar
2 tablespoons butter

Put all the ingredients into a saucepan, add 3 T. water, and mix well.  Bring to a boil, then turn down the heat and let simmer, covered for 15 minutes.  There should be very little liquid left in the pan at the end of cooking.  Serve the peas with any juices that are left.  YIELD:  4 servings.  PREPARATION TIME:  1/2 hour. 

1/2 cup lemon juice
1/4 cup vegetable oil
1/4 cup minced fresh parsley
   1 teaspoon dried tarragon
1/4 teaspoon pepper
   8 boneless skinless chicken breast halves

In a large resealable plastic bag or shallow glass dish, combine the first five ingredients.  Add chicken.  Seal or cover and refrigerate for 4 hours or overnight.  Drain; discard marinade.  Grill chicken, uncovered, over medium-low coals for 10-15 minutes or until juices run clear, turning several times.  YIELD:  8 servings.

*SUMMER SAVORY*

SAVORY ROAST CHICKEN
Recipe from A Taste of Home

1 broiler/fryer chicken (2-1/2 to 3 pounds)
2 tablespoons butter or margarine, melted
3 tablespoons lemon juice
1 tablespoon minced fresh savory or 1 teaspoon dried savory

Place chicken, breast side up, on a rack in a shallow roasting pan.  Combine butter, lemon juice and savory; brush over chicken.  Bake uncovered, at 375º for 1-1/2 hours or until juices run clear, basting occasionally with the pan drippings.  Yield:  4 servings.

1-1/2 pounds fresh green beans, halved
      1 medium onion, cut into rings
      1 celery rib, sliced
      2 to 3 carrots, cut into 2-inch strips
      1 teaspoon salt, optional
      2 to 3 tablespoons minced fresh savory or 2 to 3 teaspoons dried 
         savory 
   1/8 teaspoon pepper
      1 cup water

In a large saucepan, combine all ingredients; bring to a boil.  Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender, stirring occasionally.  Remove with a slotted spoon to a serving bowl. Yield: 6 servings.

   2 medium onions, finely                            (without added butter or milk)
      chopped                                         1/4 cup chicken broth
1/2 cup butter or margarine                      2 tablespoons minced fresh
   2 tablespoons water                                 savory or 2 teaspoons dried
   1 loaf (1 pound) day-old bread,                savory
      crusts removed                                   1 teaspoon salt
   1-1/2 cups mashed potatoes               1/2 teaspoon pepper
 
In a skillet, sauté onions in butter and water until tender, stirring occasionally.  Break bread into small pieces; place in a large bowl.  Add potatoes, broth, savory, salt, pepper and onion mixture; mix well.  Place in a greased 2-qt. baking dish.  Cover and bake at 325º for 1 hour or until lightly browned.  Yield:  8-10 servings.

   1 tablespoon olive oil 
   2 cups various veggies - use whatever you have on hand, or:  chopped 
       green cabbage, diced carrots, sliced mushrooms, peas, corn, broccoli
       and cauliflower 
1/2 onion, chopped
   2 small cloves garlic, minced
   3 cups water
1/2 Knorr veggie bouillon cube
1/4 cup soy milk
   1 tablespoon flour (white or wheat, your choice)
1/4 teaspoon (or more to taste) each of basil, oregano, and summer savory
3/4 cup orzo (small, rice-shaped pasta)

Heat oil in a medium sauce pan.  Add garlic and onions and cook until onions are translucent.  Add diced carrots or any other slow-cooking veggies you may be using.  Add water, remaining veggies, and bouillon cube. Bring to a boil.  Add orzo, basil and oregano, and simmer for about 15 minutes.  Whisk flour into the soy milk.  Reduce the heat on the soup, and stir in the flour mixture.  Add the savory.  Stir frequently while the soup thickens and add sea salt and black pepper to taste.  Nice with toast and avocado-grapefruit salad.  Serves 4.

USES FOR HERBS

*SPICE HOT PADS*
Craft idea taken from The Pleasure of Herbs by Phyllis Shaudys

     A spicy hot pad placed under a teapot or a hot casserole will give off a delicious aroma while keeping the heat from the table top.  It makes a nice gift for the holidays.  The removable spicy inserts can be filled with different spices which can be changed for variety.  When the hot pad needs washing, the bag of spices is removed.

Materials
2-6" squares of quilted material
   packet of bias tape (or lace for edges, if preferred)
2-5" squares of muslin
2 ounces of whole allspice (or whole cloves or 1" cinnamon sticks)

Method
1.  Sew the two 5" muslin squares together, 1/2" from the edges, leaving 2" unsewn.  Turn the bag inside out and fill with allspice berries so that a layer of berries cover the interior of the bag.  Sew up the 2" gap.
2.  Cut one of the 6" quilted squares in half lengthwise.  Sew an edge of bias tape over 2 of the 6" edges.  (This forms the back flap for inserting the spice bag.)
3.  Butt the biased edged back flaps together and place them on top of the 6" quilted square with wrong sides together.  Tack the top and bottom of the pad together.  Attach the bias tape around the 4 sides of the hot pad.  (f a lace edge is desired, sew the lace to the right side of the 6" square with the free edge pointing towards the center.)  Then sew on the 2 flaps with right sides together and bias flap edges completed.  Turn inside out.
4.  Slip the muslin bag of allspice into the flap and flatten.

     Separate bags containing different spices may accompany this quilted pad.  Another idea would be to mix allspice, cloves cassia bark, and star anise in a spice mixture.

*LAVENDER SACHETS*
From Shady Acres Herb Farm

   4 cups lavender flowers
 12 drops lavender oil
1/4 cups orris root

Lavender is a very fragrant herb and this aroma will last longer with addition of oils and fixatives.  Make this simple recipe and enclose in small cotton bags to place in drawers and closets.  Mix lavender oil with orris root in a glass container, stir and let sit for an hour.  Mix well with lavender flowers and divide into cotton bags.

*SPICY LEMON POTPOURRI*
From ThePleasureofHerbs by Phyllis Shaudys

   3 cups lemon verbena                    1/2 cup oak moss
   2 cups lemon grass                           2 teaspoons cinnamon stick
   1 cup lemon balm                           10 drops lemon oil
   1 cup lemon thyme                           5 drops ambergris oil
1/2 cup lemon peel                              5 drops lime oil

*HERBITAGE FARM'S MOTH POTPOURRI*
From ThePleasureofHerbs by Phyllis Shaudys

1/2 cup cedar shavings
1/4 cup each pennyroyal, lavender, santolina or southernwood, peppermint,
      lemon verbena, thyme, rosemary, & orris root
1/8 cup each whole cloves, lemon peel, and black peppercorns
   6 drops each cedar, lemon, and lavender oils

It is not necessary to use all the moth-chasing ingredients or even all the oils all at once in the same potpourri.  But be sure you have at least two of the primary ingredients (if possible, four) and one of the three major oils listed.

Remedies, Cosmetic Uses & Other Information

  *Tired, burning, achy feet due to bunions or abuse?  Try putting 3 T. cayenne pepper into your shoes.  Sure, the pepper will discolor the inside of your shoes, but Cait's 87 year old Auntie swears by this remedy.  Repeat as necessary.

     *Hives?  Add 3 heaping T. of either commercial or freshly ground ginger to a tub full of very hot water - as hot as possible!  Soak for at least 15 minutes, replenishing hot water as needed.  After drying off completely, wrap up in either flannels or sweats and hie thee off to bed.  Get under the covers and rest for at least 30 minutes.  The ginger and the heat from the water will draw out the *ill humors and cause a tremendous lethargy.  Repeat if necessary.  This remedy can be used in conjunction with pharmaceutical remedies with no ill effects.

     *One of the Chatelaines says Celestial Seasonings has a good raspberry tea that soothes "female woes" such as ovarian cyst flair ups, cramps, and PMS.  (Hope the stores can keep up with the mad rush of husbands flocking out to buy it!)

     *Basaxl says planting garlic chives with your roses enhances the scent and wards off a lot of pests.

*Planting by the Zodiac* (Our thanks to Cait for the following information.)

~If possible, plant during the 'fruitful signs" of Cancer, Scorpio or Pisces - next best is in Taurus or Capricorn.
~Plant flowers during the first quarter of the Moon in Libra fro beauty and fragrance.  Plant in Cancer or Pisces for abundance.
Set out fruit trees, ornamental shrubs and vines in Scorpio.  They will take root quickly and prosper.
~Prune grapevines just before the full of the Moon in Scorpio, Taurus or Cancer.  Neither birds nor worms will infest the grapes.

*Planting by the Moon*
~Dig root crops (potatoes, beets, and carrots) during the Full Moon - they'll keep longer.
~Plant root crops between the Full and New Moon (dark of the Moon).
~Harvest other crops between the Full and New Moon.  They'll keep longer and in better condition.
~Plant above ground crops in the New Moon.
~Plant flowers between the first quarter and the Full Moon.
~Can fruits and vegetables during the Last Quarter when the Moon is decreasing in light (after the Full Moon).

Information from the 1999 Farmer's Almanac, Volume 182

    *Many herbs, depending on the effect you wish to achieve, may be used as an herbal skin toner.  A list of herbs and their uses follows.

            1 ounce fresh herbs or 1 tablespoon dried
            1 1/4 cups still spring water

     Put the herbs into a pitcher.  Bring the water to a boil and pour it over the herbs.  Cover with plastic wrap or a lid and leave to infuse for 2 hours.  Strain the infusion through a clean coffee filter paper or a strainer lined with cheesecloth.  Store in a covered jar, refrigerated and use within a week.
     Herbs to use:  Fennel as a gentle astringent; Lavender as an antiseptic; Marigold as a cleanser; Mint as a strong astringent and spot cleanser; Nettle to cleanse, purify and tone'Parsley for cleansing and toning; Rosemary to tauten; Sage as a cooling astringent; Thyme to refresh and as an antiseptic; and Yarrow as an antiseptic  YIELD:  1 1/4 cups.  PREPARATION TIME:  15 minutes plus 2 hour infusion time.

     *Try a more natural approach to skin care with chamomile skin toner.  Boil together 1/4 cup chamomile tea and 2 cups water.  Divide in half.  Keep half warm and half refrigerated.  Alternate hot and cold compresses for a radiant look.

     *Pamper yourself with a bath scented with lavender.  You will need equal amounts of lavender blossoms, comfrey leaves, and epsom salts, plus several drops of lavender oil.  Blend well and store in a pretty container.  Use a handful per bath to restore aching limbs.

     *Not feeling your best?  Try making a tea from marjoram.  Put four to five fresh sprigs of fresh leaf and flower in hot water and steep for five minutes.  Often good at the first sign of illness.  Trace mineral supplements should be added to ensure the tea has these items. This can be from a mineral supplement found in any health food store.

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