Get Rid of Coughs With Thyme

A cough is the most annoying thing, it won't go away. Most people just go for an over the counter cough mixture which works but what else is being put in your body, does can make you drowsy and not least THE COST!?

There is an alternative herbal remedy. Purely natural with no additives or preservatives. This is not an old wives' tale but scientifically tested.

If you have upper respiratory infections, bronchitis, or whooping cough this herb can make a difference an put you back on the healthy road again. Thyme has hundreds of minute leaves, these have curing qualities as each leaf's has a compound with cough-suppressant. The inflamed tracheal and ileal muscles are key elements that cause coughs, the flavonoids contained with the thyme leaves relax both these muscles essentially having an anti inflammatory affect. 

There is a bonus with this most natural remedy, it also cures headaches with the same anti inflammatory effect. 

In addition to the positive effects being tested and approved thyme is an officially approved German cough treatment and we know how serious the Germans are.

To administer and intake the cure it can me taken as a simple cup of herbal homemade tea. Recipe given here although you've probably guessed how it is made already it is so simple. (And cheap.)

Ingredients 
2 teaspoons fresh or 1 teaspoon dried crushed thyme leaves
1 cup boiling water

Method
Mix both ingredients cover, wait ten minutes, strain and drink. 
(You can add a little honey if you have a sweet tooth)

Birdseye Chillies - Very Hot But Not The Hottest

The African Birdseye Chile is also known as the African Devil, Mombassa Chilli, African Chilli or Zanzibar Chilli. The Birdseye Chilli is a close relative of the fiery hot tabasco chilli. It has been grown in the African wild for many generations, but now in modern times it is grown and commercially harvested in Australia, Malawi, Uganda and Zimbabwe. 

The African Birdseye chilli leads to a blunt point and are usually between 1 cm. and 2.5 cm. in length. The young fruits are initially green and the chilli turns a bright red when fully ripe.  

The Birdseye Chilli from Uganda, is believed by many to be the hottest chilli outside the legendary category of the C. Chinense species. It registers between 100,000 - 225,000 on the Scoville Heat Scale. These high and potent heat levels give good reason for them to be harvested and processed for commercial and used as a pepper extract. It takes around 350 chillies to make 30 grams of the extract.

With the clean flavour although lacking the character and complexities of more popular chillies, it has been compared to have undertones of dry hay with a distinct bite. 

Caution should be made when handling these peppers due to their heat. Ensure you wash your hands after handling and not rub your eyes or nose as this would lead to irritation. You will find this chilli common place as an ingredient in various soups, stews, chicken dishes and with no surprise, hot sauces!  

The African Birdseye Chile is definitely a hot chilli, but nowhere near the hottest which is registered by the Carolina Reaper. At 1,500,000 - 2,200,000 on the Scoville Heat Scale is the hottest pepper in the world.

How To Get Rid Of Pain Naturally (Using Herbs)

In the past few years, the whole "all-natural" movement has been gaining ground as evidenced by aggressive marketing of alternative health products from weight-loss diet pills to cold medications all marked as "derived from nature." Of late, Western medicine is trying its best to join the alternative health bandwagon by researching on ancient herbal remedies that have been in use in more primitive cultures for centuries. This is also the reason for the sudden increase of natural pain relief medications.

Western medical science is still studying the host of ingredients and combinations that make up these natural pain relief, before any major investment is made by pharmaceutical companies, production-wise. There are a few "naturally made" medications already being sold on the market, but most of the traditional natural pain relief remedies have yet to be tested by neutral research laboratories. Most developed countries have employed strict standards regarding medical testing, and, as a consequence, has slowed down the release of herbal or natural pain relief medications.

However, in less developed countries, the natural pain relief remedies are still in frequent use and are, in fact, more popular than western medicine. This is particularly true outside of urban communities, where Western medical procedures and tools are either inaccessible or too expensive for the people. With the herbs and ingredients being readily available, and the people being aware of which plants work for what ailments, the process of using these natural pain relief methods is significantly simpler. While Western medicine recognizes this, there are several concerns that prevent the herbs and ingredients being used from being introduced to the mainstream.

Aside from the aforementioned testing procedures, developed countries have research being conducted to find out what exactly is making the natural healing methods work. This would allow pharmaceutical companies to both present the medication in the traditional capsule or pill form by isolating the key ingredient, but also by allowing them to study the effects and pinpoint other potential applications.

Another difficulty is the prevalent belief that herbal remedies or traditional medicines are somehow "inferior" or are fraudulent, as compared to Western medicines. While this view is archaic, this has been cited as one of the reasons why traditional Chinese medicines not being widely used outside of Chinese communities in the US. Supposedly, the extensive testing and study conducted by pharmaceutical companies on natural "pain killing" also involves the isolation of the working compound, which would allow them to market it as a "modern" drug.

It is also worth noting that some of these remedies may not be easily accessible to outsiders, making procuring samples difficult. With samples to test being so difficult to obtain, companies are rendered incapable of marketing the remedies, even if the chemistry behind the herbs is sound and effective. Another problem stems from the fact that most outsiders are incapable of understanding the cultural subtleties differentiating one herbal treatment from another.

Despite these difficulties, some pharmaceutical companies have managed to successfully field and market effective remedies based on folk treatments and herbs. There is an extant market for such remedies, and with massive advertising and media mileage, the market is expected to boom in no time at all.

Visit the Health And Nutrition Tips website to learn about what is psoriasis, flexural psoriasis, psoriasis symptoms, toe corn removal, foot corn removal , foot corn symptoms and other information.

Article Source: http://www.articlealley.com/article_1304616_17.html

Author: Harry Ayala

Growing Herbs For Profit

Small things can turn out big. In any project, focus, perseverance and organization are the keys to success. Your hobby of planting herbs or creating an herbal garden can turn into a profitable endeavor. A number of herbal shops started small, transforming their own home as a temporary business location. The initial limitations on resources do not mean the venture will not be successful. Creativity, an open mind and determination are what you will need in order for things to fall into place. The chance of having fun while gaining more money is surely a rewarding experience.

The size of your business will determine the amount of profit you will gain. You can choose to have a small-scale or large-scale enterprise. There is an increasing demand of herbs today, so cultivating herbs can truly be a source of income. Profit can come from seeds, dried herbs and using your knowledge of herbs. These are areas you can consider when putting up your own herb business.

Selling seeds is the swiftest way for you to start your business without accumulating many expenses. Medicinal to culinary, there are a lot of herbs to choose from. If there is an herb rarely found in your area, then this is a good way to start and try to provide this product for prospective clients. For medicinal herbs, study the different kinds of herbs that will interest the people in your neighborhood. Spreading the word about your business can be a difficult task. You can ask a few friends to help your business be known to other people. Giving out fliers is another effective way of marketing your products. The best way to begin is by choosing one or two from the herb variations. Ensuring quality and affordability will be the way for you to get more customers.

Dried herb is another way for you to gain more money. There are some techniques and methods you need to familiarize yourself with. One of these is the ability to nurture and dry leaves. It is an advantage when you have an herb garden. Customers are inclined to purchase and use fresh products compared to those preserved ones in grocery stores. An innovative idea would be to sell them both fresh and dried. To start selling your herbs, dry them first then put them in airtight containers which are not transparent. Exposure to sunlight will affect the herb's quality.

Using your knowledge on herbs is also a profitable endeavor. You can start to create seminars or training locations and share your learning on the varieties of herbs and their significance in daily living. A cooking demo can teach them the different culinary functions of herbs. You will make them aware of the enhanced flavor a certain herb can provide and the right recipes to add them. In addition, an informative lecture on the medicinal properties of herbs can also be created. Health stores, community centers and churches are some of the venues you can choose from to start your herbal program.

Plenty of time is allotted when creating business with your herbs. The days spent of tolling in your garden to create quality materials, and the hours used for marketing your product and services are highly regarded. With the methods discussed, it is up to you to choose which option is suitable. In order for you to be successful, there is only one thing you have to put in mind-enjoy what you are doing. Lack of interest in any endeavor will ensure failure, so just have fun while acquiring more income.

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Author: Vicky Josephino is a writer and herb garden enthusiast living just outside of Long Beach, CA. Mostly, she spends her days either buried in my laptop or tinkering the organic garden she has set up a decade ago. She says that in that time she has learned about what works (and what doesn't) as far as herb gardening is concerned. And as it goes, you can find those years of herb knowledge and experience in her free email course. She offers you great tips and techniques for growing your herb garden the right way.

For more tips and advice on growing herbs for both pleasure and profit, check out her articles and free e-course at http://www.herbgardeningguides.com/.

Article Source: http://www.articlealley.com/article_1243890_27.html

Lowering Cholesterol By Natural Herbs

Number of people with high cholesterol is increasing day by day, because of the harmful food habits and very low physical activity. As per the statistics by; National Health and Nutrition Examination Survey (NHANES), 2005–06, National Center for Health Statistics and the NHLBI. An estimated 98.6 million adults in the United States have total blood cholesterol values of 200 mg/dL and higher, and of these about 34.4 million American adults have levels of 240 or above.

Bad food habits: Eating foods that are harmful to our good health, examples are.

eating fast foods,

oily or creamy bakery items,

ready to eat packed foods,

foods rich in fat and sugar

Managing cholesterol is simple

Lowering body weight, directly means low body fat so chance of developing high cholesterol is reduced.

Increasing physical activity, means burning more calories, so lowering in blood cholesterol level.

Strictly cutoff fat and sugar which are harmful for good health.

Add up soluble fibers helps eliminate digested food easily and prevents the absorption of bad cholesterols.

Last but very importantly; try to include cholesterol lowering herbs in the daily life with an tasteful recipe or take as medicine. For information on cholesterol natural herbs with scientific proof on the effectiveness of treatment visit http://healthy-ojas.com/cholesterol/cholesterol-herbs.html

Cholesterol natural herbs

People now start preferring alternative medicine such as natural herbs than modern treatment, because of its (modern medicine) side effects and high cost involved.

Also natural herbal treatment for high cholesterol has

Low or no side effect,

Possibility for a cure or effective treatment,

Worth for the money spent

Additionally over all health improvement.

Natural herbs for cholesterol are believed to lower blood cholesterol, additionally it nourishes liver, kidney and heart, which are behind the cause of cholesterol or may affected in long run. That means cholesterol herbs are not only useful in lowering high cholesterol, also it helps to limit or eliminate its complications such as Atherosclerosis (Hardening of arteries), Angina (Chest pain), Coronary artery disease, Heart Attack, Heart failure and Stroke (Brain attack).

Because of the above said benefits natural herbal treatment is gaining popularity and people are attracted towards herbs for their treatments.

Article Source: http://www.articlealley.com/article_1184511_17.html

Author: Thiruvelan

Herbs to Increase Energy

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The body’s ability to produce and utilize energy properly depends on many factors. Biochemically, energy is produced within the mitochondria of body cells as part of a complex process, where glucose from food is converted to adenosine triphosphate (ATP).

Certain herbs can activate and economize energy production and utilization. Herbs with this ability are known as ‘adaptogens’. Adaptogens increase the body’s ‘adaptive energy’, which economizes biochemical and physiological responses to ‘stress’ (physical, chemical and biological) and increases disease resistance.

The concept of ‘adaptive energy’, traditionally called ‘vital force’, has its equivalent in Chinese medicine, namely Qi (pronounced ‘chee’). Theory states that adequate production and utilization of Qi is underpinned by the body’s genetic or inherited energy, called Jing. Herbs that increase Qi are called Qi tonics and those that supplement Jing are called Kidney-meridian tonics.

The best known Qi tonics are Panax ginseng (Korean Ginseng) and Astragalus membranaceus (Astragalus). Both are defined in the West as adaptogens as well as immune modulators, cardiac tonics and antioxidants. In scientific trials, Korean Ginseng consistently demonstrates an ability to improve muscular strength, maximal oxygen uptake, work capacity, fuel homeostasis, serum lactate, heart rate, visual and auditory reaction times, alertness, and psychomotor skills. In layman terms, this equates with enhanced energy production and utilization resulting in increased physical performance.

Traditionally, Korean Ginseng is combined with Astragalus and modern research demonstrated that this combination has profound anti-fatigue effects, due in part to improved energy metabolism.

As indicated above, herbs with Kidney tonifying properties are essential to the success of any formula treating insufficient or deficient energy. The best known herbs for this purpose are Cordyceps sinensis, commonly called caterpillar mushroom and Withania somnifera or Ashwagandha.

Cordyceps is a highly valued medicinal mushroom in both Chinese medicine and modern clinical practice. Cordyceps helps increase stamina and endurance by enhancing mitochondrial energy production and is one of the top selling sports supplements amongst the worlds' elite competitive athletes.

Withania is also known as Indian Ginseng due to its many therapeutic similarities with Korean Ginseng. It is a highly respected adaptogen and Kidney-meridian tonic with anti-fatigue, anabolic, antiinflammatory, immune modulating, anti-anaemic, cognitive enhancing and aphrodisiac properties.

Three other herbs reinforce the energy enhancing effects of these principle ingredients. Interestingly, all three herbs are commonly known as Ginsengs. That is, Tienchi Ginseng (Panax notoginseng), American Ginseng (Panax pseudoginseng) and Siberian Ginseng (Eleutherococcus senticosis).

Siberian Ginseng rose to fame in 1984 after publication of a study into its effects on Soviet Olympic athletes during challenging training and competition. Athletes using Siberian Ginseng were found to have improved stamina and recovery, increased oxygen uptake and better performance.

By helping economize the body’s energy production and utilization, this combination of herbs can provide balanced support, whatever your level of physical activity.

Author: PaulKeogh

Paul Keogh ND, DMH is a qualified Naturopath and medical herbalist with 20 years combined experience in clinical practice and the development of medicinal-grade, integrated Chinese and western herbal medicines. Paul regularly reviews the benefits of vitamins, supplements and vitamin tablets for different goals and conditions.

Article Source: http://www.articlealley.com/article_1031247_23.html

Nasturtium - Many Reasons To Grow It

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Nasturtium has always been in every garden I have the pleasure to have in the UK. I have know for a long time that the this herb can be used in salads are great as a caretaker for other crops. Added to this, they are very pretty. So this herb gives many benefits to the garden and the cooking world.

Nasturtium literally means 'nose-twister'. There eighty different species of both annual and perennial herbaceous flowering plants. They always have a show of bright flowers with rounded almost shield-shaped leaves. The flowers have five or more petals with a funnel-shaped tube in the back where the nectar is stored.

Nasturtiums like direct or indirect sunlight for most varieties although there are a few that preferer partial shade. Once established they don't need much maintainance and make good ground coverage so not much weeding.

The Nasturtium produce an oil that is very similar to watercress. All parts of the plant are edible, with flower great for ornamental salads. The taste is slightly peppery, again quite like watercress. It can also be used in stir fry dishes. Even the unripened seed pods can be picked and pickled in vinegar producing a good condiment element and garnish with again a strongly peppery taste.

Nasturtiums are also used to repel a great many pests, such as the squash bug, cucumber beetles and several variaties of caterpillars. If planted next to broccoli or cauliflower they will attract black fly aphids away from them saving the crops. As well the will also attract beneficial insects that pollenate.

I have yet to grow nasturtuim in Bulgaria, but I've seen them around and is on the list of wants for my farm here.

Finally, there are a great recipes for using nasturtium, here is one for Nasturtium Vinegar taken from:
oldfashionedliving.com

Nasturtium Vinegar

This vinegar is always one of my most popular gifts.everyone loves how attractive the vinegar is with a wide range of different colored nasturtium blossoms included. The finished vinegar has a nice peppery bite and makes an excellent ingredient to use in salad dressings, sauces, and other dishes.

1 cup nasturtium leaves, flowers, and buds

1 pint champagne, white wine, or apple cider vinegar

Place the ingredients in a clean clear glass jar or bottle. Tightly seal. Let sit for at least 3 weeks before using. The nasturtium can remain in for decoration, but you should make sure the vinegar always covers the flowers or they will mold. Makes 1 pint vinegar.

Preparation Time: 5 minutes

If you want more great nasturium recipes just go into this site: http://www.oldfashionedliving.com/nasturtiums2.html

Herbs For Hangovers - And General Advice

Hangovers are a common problem to those who over indulge with alcohol. We've all been there, throbbing head, no energy, wanting the world to end there and then. There is no silver lining having a hangover and not much you can do about it after the event. The main cure is time, but you can do things to speed up the recovery some herb related.

There are a few reasons why we have a hangover, one is that the excess alcohol has overloaded our liver. The liver is an efficient machine which processed the alcohol, but if the liver is overloaded and your liver is preoccupied with dealing with side issues such as a viral infection. The amount of alcohol being presented won't cope to completely detoxify the system as efficiently as normal - Result a hangover! Added to which, alcohol does not possess good nutrition for our bodies, therefore if you drink too much your blood sugar falls leaving you exhausted and weak.

To combat this drink plenty of water. Alcohol dehydrates the body, so try and have a good drink of water afterwards - as much as you can. This will rehydrate your system helping it to ward off toxins and prevent too many uncomfortable symptoms occurring.

If you find the room still spinning round the following morning don't do the alcohol and meal trick, i.e. a short and a cooked English breakfast. More alcohol and grease will creates more work for your liver which is already overloaded. A hot breakfast consisting of porridge will work wonders as the oats will fill up your empty stomach that is such a common factor with hangovers. This breakfast will also nourish your nervous system. Brown rice, sweet potatoes or yams are very good options for the same reasons. Green vegetables are good too but we

Fruit is good, take pineapples, they help your digestion and subsequently ease the stress on the liver. Apples are great too, if you opt for the red or orange-skinned apples they contain a variety of properties that help the liver.

Onto herbs now, these will give your system a boost. Ginger tea is great is your feeling a a bit sick. It is easy to make by putting a level teaspoon of dried ginger into hot water. Fresh ginger tea has an even better affect. Grate some fresh ginger root and squeeze this over a cup till the liquid runs out. Top up the cup with hot water, and drink. This great drink will soothe your stomach and come to the aid of your liver.

Fennel is very good for the liver and therefore is also good remedy for hangovers. Put a few fennel seeds to your ginger tea or you could try adding some milk thistle seeds in hot water to make a tea or even adding them to your food.

Finally, there is the simple lemon. Lemon juice in a glass of water will always help the liver to work efficiently.

There you have it, some useful information on how to help get rid of that dreaded hangover. With all this aboard, I just hope you drink sensibly and never had the need to use the remedies given.

Tisane - Herbal Tea to You and Me

Herbal tea is big business now, it has been recognised as a great substitute drink that can be enjoyed instead of other drinks, which generally pollute you body. But herb tea is not tea at all. It doesn't come from a tea bush. The only similarity is that the herb is brewed like real tea. By the way, tea is technically a herb as well!

Herbal tea is actually techincally called tisane This has been used for thousands of years for their healing properties. Today tisane is used in the same way to revive or relax the body. Many however just like the taste or as an alternative drink without caffeine.

Herbal teas that are sold in shops are defined as food not a drug. For it to be under the drug category the products has tell the customer that the product have benefits and these benefits have to be scientifically validated and proven to work. Herbal tea or Tisane has no such prove as yet.

Making a tisane is easy and the same method is used for a variety of herbs:
Allow about 1 tablespoon of fresh herb or 1 teaspoonful of dried herb per cup. Pour boiling water and leave to infuse for around 10 minutes or longer if you want a stronger flavoured drink.

For some herbs you will need to simmer for around 10 minutes, i.e. root ginger, cinnamon sticks, caraway or aniseed. I always find that the home made versions from herbs I have produced always taste better then the herb 'teabags' you can get in the supermarkets and health stores.

I drink tisane all the time instead of the conventional tea and have found that I don’t miss the caffeine at all. It is just a case of getting in the habit, which is quite easy from key factors. They are that, I like the fresh taste, I know it is good for me and lastly, it cost me nothing as I use my own homegrown herbs.

Pictures courtesy of www.yogamrita.com

Herbs In Containers - Five Herbs To Consider

Growing herbs in containers is an excellent way of saving space. They are transportable so can be brought inside for winter and easily maintained. You will also have much more control over their growth and boundaries. Container herbs are available for use for cooking if they are situated close to your kitchen door. Not all herbs take to containers, but many will absolutely thrive. Some herbs, like mint, it actually make more sense to use them.

The best herbs to use are probably the one you use most often so I have taken five different herbs that would be ideal in containers.

• Thyme just loves a container environment and will absolutely when planted in one. It needs hardly any watering and a very small amount of maintenance.

• Sage needs to be pinched and cut to keep it from turning woody too soon and replanted after 3-4 years as the quantity and quality of the leaves will not be as good.

• Rosemary doesn't like too much water and occasionally likes to 'dry out' a little, again ideal when in a container controlled environment. I personally have been growing rosemary successfully in containers for years.

• Mint needs its growth to be controlled so this is the biggest advantage for growing mint in containers. It can be used more often if it is handy. It has to be the first choice for container systems.

• Basil likes lots of water to feed its stems and tender leaves, but can be infected with mildew it too much is given. In a container, you can avoid mildew by giving it an airy position.

There are many other herbs you can grow in containers, in fact some people I know love this way of gardening and have all their herbs in containers. I can clearly see the appeal, but I still like to see a mix of 'free range herbs' in borders and on the main vegetable growing areas.

Growing herb in containers is ideal for kids to start off their lifetime of gardening. Being so manageable is it a great way to educate and on top of this, the containers can be decorated to the children’s own personal design including giving the plant a name, like ‘Sammy the Sage’ or ‘Mandy the Mint’. What a fantastic pastime you will be giving them.

Whatever methods you use to grow herbs, they will benefit your health, your environment and your cooking efforts with fresh and home dried herbs all year round.

Good Examples of Herbs in Recipe Dishes

I found a very knowledgeable Auntie Beryl who gives some good ideas on a few recipes dishes where the use of herbs is just as important as the main ingredients. The site is basically as online shop, but the information and general tips on herbs is very good. Well worth a visit to the Plantbox site if you want a quick guide to a particular herb.

It also gives brief, but exacting information on gardening tips for herbs. Again very simple and very easy to understand and take on board.

To give you a taste of some of the recipe ideas, there are three recipes from the site are given here below:

BAKED CHEESE WITH HERBS Bake a whole soft cheese with rind, in it's box (discard any wrapping) in a medium oven for 15 minutes. Take off lift and cut a large cross through the top. Peel back the quarters of rind and sprinkle over a handful of chopped CHIVES, THYME & PARSLEY. Serve with pitta or breadsticks. CHICKEN WITH COCONUT TARRAGON CREAM Fry chicken breasts or thighs in 1 tbsp of chopped TARRAGON with large knob of butter. Cook for 5 minutes each side until golden. Add small carton of coconut cream and cook, covered over a moderate heat for 5 - 10 minutes (or until cooked), turning once and basting occasionally. Season and add another 1 tbsp of chopped TARRAGON for garnish. PANCETTA AND SAGE WRAPPED CHICKEN Lay out 2/3 slices of smoked pancetta, slightly overlapping, top with a few SAGE leaves and season. Lie the chicken breast at one end and wrap in the pancetta tightly. Saute in a hot pan until pancetta crispy and chicken cooked in middle. www.plantabox.co.uk

A Beautiful Beef and Herb Recipe

The flavours that some herbs give combined with other foods just are beyond description sometimes, especially is they are fresh and grown away from commercial enterprises. This recipe was taught to me from my father who was a professional Cordon Bleu Chef in one of the top London Hotels. He used to grow all his own herbs in our London garden and use those in his home cooking. These were memorable moments being brought up on these flavours, which I can still taste now. He used to get the meat from Smithfield market at 4:00 in the morning before London had woken up.

Roasted beef fillet is one of the legends of the meat genre; it needs a little bit of fat on, as it isn’t natural for beef without fat. Unfortunately many food chain companies demand all the fat cut off, if this is the case and your only source of beef get some bacon fat to use with it instead.

This is a very simple recipe that only takes forty minutes from start to finish and the combination of the meat and herbs is something else.

Ingredients:

• 2 kg fillet of beef with fat or bacon fat
• Fresh rosemary
• Fresh thyme
• Fresh oregano
• Fresh parsley
• 3 cloves garlic, cut into thin slivers
• Sea Salt and freshly ground black pepper

Method:

Turn the oven on and preheat to 220 Celsius. Once the string of the fillet has been untied stuff the rosemary, thyme, and oregano through and under the fat making sure it is pushed all the way around. The string can then be retied to seal the stuffing firmly in the package.

Using a sharp knife, pierce slits into the fat through to the flesh of the meat and place the slices of garlic in the cuts made. The salt and pepper can now be added to finish the dish for taste.

With the fat side up, put the meat parcel into a foil covered shallow roasting tray (I always use a foil to base trays to save on washing up!) It should just big enough to encompass the meat mass.

All it needs is an initial 10 minutes baking then turn the heat down to 175 Celsius and bake for a further 20 minutes for a rare finish or 30 minutes or longer for a medium finish. This dish shouldn’t be baked beyond this time otherwise it will turn tough.

Let the dish stand 15 minutes once out of the oven then slice. Discard the herbs and string and serve hot garnished with the fresh parsley. It can also be cooled to room temperature and then be put in the fridge for servings later on or the next day.

It should be enough to serve for up to 6 people.

Note:
Ideal in sandwiches by the way!

Herb Bananas - Yes Bananas Are a Herb

Bananas have always been a treat right from being a kid, and what a treat. The banana was always the favourite fruit, they always went first from the fruit bowl.

It was only recently that I realised that bananas are actually a herb, in fact it holds nature's world record for being the biggest herb as it grow up to 40 feet high. They don't have have stems of wood like trees do and the fruits grow in bunches at the end of the stem, which is made up of overlapping leaves that trap rainwater.

The banana is native to southeast Asia, plantains which are a close relative grows in the tropical regions and indeed are a staple food in many parts of Africa and the Caribbean. Fruit, vegetable or herb, the banana has a main say in many foods products worldwide and the health benefits that they give justify the banana as a health food.

Most plantains are inedible until cooked, usually boiled and then fried or pickled. They have a high starch element in green bananas and plantains. When they ripen they turn yellow and as the starch transforms into sugar. Some varieties of bananas turn red when ripe.

Bananas and plantains are low in fat and rich in fibre, potassium, magnesium, iron, and folic acid all required for a good diet. It has been said that the banana is the only food that you can solely live on as it has all essential the nutrient and vitamin to survive.

The skin of the ripe banana has anti-microbial properties that fight against bacteria. A little known fact is that the inside of the peel is also good for treating mild cases of sunburn. The sugars in ripe bananas provide a quick source of energy, many sportsmen and women use the banana as the perfect snack to keep them going.

Another little know fact is that the bananas are one of the top five fruits least likely to be contaminated with pesticide residue in production as it doesn’t have too many problems with pest and diseases.

Did you also know that a few species of banana are hardy enough to grow outdoors in temperate gardens? Even novice gardeners can grow bananas easily. Kits can be bought from many good garden centres and most are grown in a pot.

Finally, the best treat and my favourite milkshake is the banana version. My own recipe is given here but you can tweak it as I like it sweeten by honey - You can use sugar instead if you wish. I make this in Bulgarian from the cream, milk and honey from my neighbours' cows and bees respectively; the bananas are imported and remain big treat here.

Banana Milkshake Recipe

Ingredients:

350 ml full-fat milk
1 tbsp cream (single or double)
1 1/2 tbsp honey
1-2 ripe bananas
Ice cubes

Method:

Just whack the lot into a liquidiser on full for 30 seconds, pour and serve.

Note:
In the winter sometimes I skip the ice and use hot milk, it's just as good and a great winter warmer!

Aromatherapy - All Good News

Herbs encompass a mass of natural benefits. Probably the area least known about are the positive affects from the scent they produce. It is a fact that we can identify herbs by their distinctive aroma in most cases. These individual aromas actually affect us in different ways by triggering senses in our brain making changes in how we feel. The more we understand about the brain and how reactions from our sense of smell, aromatherapy will play a more significant part in medical practice.

Everyone has heard of aromatherapy and many dismiss the idea of using smells that achieve medical results as ridiculous. I can see why many think this, many because lots of information about aromatherapy that comes from eccentric people who preach about it on a spiritual belief basic. Much is not scientifically based from detailed medical studies. Aromatherapy is still a new alternative medicine and there's still plenty to learn about it.

The basis of aromatherapy comes from the use of essential oils many of them herbal-based oils. These are extracted from plants using a distilling system. The result is a concentrated liquid that are often very fragrant.

Aromatherapy is used in France in combination with other traditional medical practices. The most successful use to date is for the antiseptic properties the essential oils have. Essential oils are sometimes prescribed and administered by French physicians to targeting harmful organisms that may lead to bacterial, viral or fungal infections.

In many developed westernised countries there are traditional medical practices where the scents of different compounds result in the curing of symptoms of many illnesses. An example of this is the well known 'Vicks VapoRub' or 'Halls Cough Lozengers'. These help clear clogged sinuses and throats from the aroma given off. Aromatic chemicals from natural herbs and plants such as menthol and eucalyptus ease those symptoms, which are often associated with colds and flu.

Aromatherapy is also associated with reducing symptoms of stress. Basil oil is a classic example; this is often suggested to ease the effects of depression and to help you to concentrate. Lavender is used for relaxation and calmness. There are even now attachments into USB ports for laptops are being produced that heat up a little essential oil giving off an aroma to help relax the user. A combination of one of the oldest therapies in tandem with the most up to date technology.

Although not aromatherapy is currently not scientifically conclusive in proving its benefits, it's easy enough to notice that pleasant scents can make you feel cheerier, happier and much more at ease. You don't need to be a professor in aromatherapy to work that one out. If the 'proof is in the pudding' so to speak, it wouldn't hurt to practice a little aromatherapy as we all know it does have an effect. What’s more it can’t do any harm unlike many other unpractised medication that can possibly give negative side affect. The worse case scenario with the practice of aromatherapy is that you will be left with being surrounded by beautiful scents. Whether you use aromatherapy for medical purposes or just to relax you will also have some form of benefit.

Dandelion Wine - Herbs and Wine a Combination for Health

I am a great fan of making wine at home and my passion for herbs rides just as high. Wine and herbs just seem to go together, a natural partnership that also sounds good. The health benefits from both wine and herbs are proven beyond all doubt, so why, away from food recipes are there not more combinations of them to produce a healthy herb wine? Well I can address that now with this dandelion wine recipe, although essentially it is an orange, banana and dandelion wine.

There are many recipes that give for wines, however, herbs wine recipes are rare. The reason being that herbs alone cannot make wine, they are mainly used, if at all, for bouquet. In order for the fermentation to take place, you need other ingredients to perform this act, usually sugar based fruits, mostly with natural compounds that create a healthy fermentation, i.e. grapes, pears, apples, plums etc. Other fruits and vegetables that lack natural yeast may need the addition of cultured yeast.

This recipe is a favourite of mine; I used to make when living in Yorkshire in the later spring when the dandelions are at there best. The dandelions have to be picked on a warm sunny day at around midday when they are fully open and the dew have evaporated; this is when the dandelions’ flavour is at its peak.

It is very easy to make although unless you can get dried dandelions, you will have to wait until spring to start it.

You will need:

4 pints fresh dandelion flowers (yellow petal only)
3 lbs granulated sugar
Two slightly over ripe bananas
4 oranges
1-gallon water
Wine yeast and nutrient

Method:

Boil the 1 gallon of water and pour the over the flowers that should be in a plastic bucket. Make sure you pour directly onto the flowers to cool the water slightly before touching the plastic. Cover with cloth and leave to steep for two days. Pour the mixture back into a cooking pot or pan and bring to a boil.

Add the orange peelings from the four oranges without the white pith and continue boiling for a further ten minutes.

Strain through a clean cloth into a plastic bucket with the sugar and stir to dissolve.

Add the juice of the oranges when cooled then the yeast.

Pour the juice into a gallon demijohn and fit a fermentation lock. Keep in a warm place, e.g. airing cupboard and allow to ferment out completely.

Rack the wine, which means siphon off the wine leaving the sediment behind into another container. Clean out the demijohn and transfer the wine back in topping up with cooled boiled water. Store in a cool place and the wine will soon clear. Rack again and either store in bottles or the demijohn, topping up as before if needed.

You will now need a further six months to a year before it will be ready for drinking. It is a light wine full of flavour and the bananas give it the body unlike many other herb-based wines that don’t have this characteristic.

NOTE:
You can substitute other herbs in this recipe, or even a mixture of your favourite herbs; sage, mint, parsley and rosemary go well individually or as combinations.

One thing is for sure, you can't buy this in a supermarket and even if you could, your homemade version would be much, much better. You would also know that it is free of chemicals and preservatives and the nominal cost of producing it is an added bonus.

Hops for Beer, Medicine and Garlands

Back in the UK one of my pastimes was brewing my own beer. This was not done from kits but from gathering all natural ingredients. Many types of beer were made from a black Guinness type to lager and nettle and bran beer to cock ale (where the carcass of a chicken was also used in the brewing stage.)

In all the wonderful beers that I produced, the need for hops was apparent in each case, this is what made a beer taste like a beer.

History shows that the hop herb was used almost extensively in brewing throughout most of Europe. It has properties that give beer its distinctive flavour, it help preserve and clear the beer. This goes back to the 9th Century and was actually documented in the 11th century.

There are many reasons why hops are used in brewing. There is the distinctive bitterness of the hops balances with the sweetness of the malt. Then there is the flavour of the hops that add to the beers' characteristics and is achieved by boiling the hops in the wort for 10-15 minutes.

The aroma of the hops is absorbed into the beer by boiling the hops with the wort or by 'dry hopping', this is basically adding the hops to the secondary fermentation for up to a week. Finally there are the preserving qualities it holds. Hops are a natural preservative needed to insure a beer's aging process.

Traditionally in hop growing areas in the UK, the cultivated hop plant forms a beautiful garland that is ready to harvest at the end of August.

Little know is the fact that hops stems can be steamed and eaten, this is a recipe that came from the Romans..

Hops are the flowers of the plant. It has bitterness that balances out the sweetness of the malt in beer. It is common that hops are added at the end of the boil, know as the finishing hops, which give more flavour and aroma to the beer.

Particular hop varieties pertain to certain beer regions and styles. Pale lagers are usually brewed with European noble hop varieties such as Saaz, Hallertau and Strissel Spalt. British ales use hop varieties such as Fuggle, Golding and Bullion. Across the Atlantic in North American they use Cascade, Columbia, Willamette and Amarillo hops.

Hops are used in herbal medicine not too far removed from the effects of valerian; this is to treat anxiety, restlessness, and insomnia. A folk remedy is to fill a pillow filled with hops for sleeplessness. Although hops are usually be used alone, they combined well with other herbs, such as valerian.

Hops grown in gardens for home brewing use are not that popular today, even though they are easily manage. The reason is that buying in hops from professional producers will always guarantee quality. It you do want to try some out, planting should be made where there is a good drainage and a sunny position. Hops are climbers and will reach up to three metres, so they will need supports or a trellis. It is only in the second season that the flowers will appear. An established hop plant with give scented bloom in mid summer and the hops cones ripen in autumn to be harvested for decoration or home brewing.

Home Grown Herbs - Why not?

Home grown herbs are something that every single household can do. It is with complete amazement that folk can trundle down to the supermarket and buy expensive herbs in plastic casing for an incredible amount of money, which is inferior in every way to the herb you can easily grown at home. Why do people do this? Even if it was as good as homegrown herbs, why pay? What’s more, your homegrown herb is on your doorstep and as fresh as you can ever get. Need I go on?

Growing herbs is the easiest thing in the world and cost absolutely nothing but time to grow.

Grow herbs in the garden, greenhouse or on an allotment. Even if you haven’t got a garden or access to an allotment, use a friend’s garden and share the produce, why not? If they were friends surely they wouldn’t object. Start some off indoors on a windowsill. It can be in the kitchen dining room, bedroom or even the bathroom. Even if you haven’t got a garden use a friends’ garden and share the produce, why not? If they were friends surely they wouldn’t object.

The whole point is, everyone should be growing herbs and using them in their own cooking. Maybe it’s because the trend is not to do any home cooking anymore. The need for herbs is on the decrease because of fast food, microwave culture and snacks. Is this the beginning of the end of real natural food, it is for many in high geared westernised culture that gives people everything on a plate. Convenience is the fashion and cooking is an inconvenience.

It isn’t only the wonderfully fresh and natural produce that you benefit from by home growing herbs it is the whole process of culturing nature’s process and being part of it. Your stress levels by doing this will fall and you will be the most popular person in your neighbourhood from sharing surplus stocks of herbs. The healthy pastime of gardening and consuming the produce will also be a major benefit to you and your family. And not least, your shopping bills will be that much cheaper.

In the space of just five minutes you could have prepared and planted herbs that will be produce in the bank. Herbs basically look after themselves; this is how most of them have lived wild for thousands of years. All you need to do it make sure they do not dry out, that’s it! How simple is that? You will be amazed how robust herbs are and the rewards you get for just that initial five minutes. In a short time you can laugh at other people you now see picking prepacked herbs in the supermarket.

This blog is just to get you thinking about the possibilities and potential that you have in you home for creating something free and healthy, not least and education for you and more importantly your children, who will remember culturing herbs and experiencing the tastes, textures and scents for the rest of their lives. How do you think I got my enthusiasm?

Herb Switches - Alternative Herb Substitutions

Sometimes when preparing food you find that you are short of a herb that is important to this recipe. It could be that your supplies have run out or it is not in season at that time. This usually means that your intended recipe would have to be put off for another time. This doesn't have to be the case. I found some alternatives for herb ingredients you can use instead. This list will help you pick a herb substitution and should work well with your chosen recipe. The flavour obviously will not be as desrcibed in the recipes so I suggest you just add half the said amount and work your way with more if needed later.

Sometimes a brand new recipe creation is found by a little experimentation using the suggestions that are given here. The rule is to not deviate too far and taste as you go along.

Herb - Herb Alternative(s)

Basil - Oregano or thyme

Chervil - Tarragon or parsley

Chive - Green onion, onion or leek

Cilantro - Parsley

Italian Seasoning - Any combination of: basil, oregano, rosemary or ground red pepper

Marjoram - Basil, thyme or savory

Mint - Basil, marjoram or rosemary

Oregano - Thyme or basil

Parsley - Chervil or Cilantro

Poultry Seasoning - Sage plus: thyme, marjoram, savory, black pepper or rosemary

Red Pepper - Black pepper

Rosemary - Thyme, tarragon or savory

Sage - Savory, marjoram or rosemary

Savory - Thyme, marjoram or sage

Tarragon - Chervil, fennel seed or aniseed

Thyme - Basil, marjoram, oregano or savory





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Grow Your Own Herbs - No Garden, No Problem!

There are literally millions of people who could quite easily grow herbs whether they have a garden or not. All that is needed is a Terracotta pot or equivalent and to adhere with simple instructions to get guaranteed results. Once set up either in the garden, balcony or windowsill there will be a constant supply of herbs throughout the growing season for free.

The whole cost of this can be reduced further by not using terracotta but cheaper plastic pots. Also, if you know someone who already grows herbs you can take some to plant from them either as cuttings or whole plants. Many herbs take quite easily to their new homes this way.

You need a pot which has cup-shaped holes or better described as holes with lips. There is a good reason for this as plain holes in your terracotta are difficult, clumsy and messy to water. Generous protruding lips which catch the water and ensure it all drains into the terracotta. If you can't get hold of a lip-holed pot a good tip is to put a perforated plastic tube through the centre before packing the compost in the pot. This way you will have a central watering system that works just as effectively

Soil based compost is always going to be the best choice for terracotta, John Innes No. 2 or another similar gritty compost with soil added is a good alternative. This composition of soil is important for drainage and the compost won't shrink or dry out. The shelf life will be longer for your potted herbs as well as giving good health, better flavour, scent and all round condition.

When choosing your herbs try to pick out young, healthy and small-growing herbs. Another good tip is to look at the root ball. Unless it is smaller than the holes in the pots, plant them from the inside of the pot, this will avoid any damage the roots.

Broken pieces of brick, pebbles, glass or other hard non-toxic material waste should be place at the bottom of the pot, but at the same time giving a loose covering over the drainage hole.

The pot can now be filled with compost to just below the level of the first set of holes and then lightly tapped firm. Removing the plants from their containers, lay first root ball on the compost with the plant lying slanted. Tease the foliage and stem through the hole with one hand whilst at the same time guiding the root ball towards the inside of the pot with the other. Once the first level of holes have all got new herb residents, sprinkle in some more compost to settle in the herb roots. Make sure all the air pockets are filled with the compost. With one hand gently lift the foliage of the herb and with the other hand fill the cup or lipped hole with more compost firming in the plant when done.

This system should be repeated until all the levels are reached and filled with settle in herbs. A herb plant can now be planted in the top and the whole system watered with a watering can with a rose end. This will disperse the water into all the holes.

The next step is to just watch your herbs grow and make sure the compost doesn't dry out. That's it, well apart from picking a few harvests to eat. Heathier, infinitely cheaper and better tasting by a mile than anything you can buy in the shops.

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