Chervil

Gardens of the Witches

Already starting to plan this years garden so I thought I should do a post on Witch Gardens


Moonlight Garden

A garden that blooms in the moonlight, a great place to perform night time rituals, meditations, or to just take a midnight stroll. A garden that is full of magick even after the sun sets. 

Plants to add in your moonlight garden:

  • Moonflower: (Ipomoea alba) A nocturnal relative of the morning glory. Has fragrant flowers that open at dusk and close by dawn.    
  • Evening Primrose: (Oenothera biennis) Has beautiful, scented flowers that bloom only at dusk. 
  • Night Flox: (Zaluzianskya capensis) A sweetly fragranced flower that only unfurls its pinwheeled shaped flowers after dusk. 
  • Four O’Clock: (Mirabilis jalapa) Its scented flowers bloom at around 4:00pm (hence its name) and do not close up until morning. 
  • Queen of the Night: (Epiphyllum oxypetalum) A species of cactus whose flowers only open at night. Attracts moths and bats!!!
  • Night Blooming Jessamine: (Cestrum nocturnum) Strong, sweet scented star shaped flowers that only bloom at night. Attracts moths and bats!!! All parts are toxic, do not ingest!
  • Angel’s Trumpet: (Brugmansia) Produces a strong scent on warm summer evenings. All parts are toxic, do not ingest!
  • Evening Stock: (Matthiola longipetala) Produces lots of small blossoms that produce a perfume described as a mix of vanilla, rose, spice, and cloves only after the sun sets.
  • Ever-Flowering Gladiolus: (Gladiolus tristis) Release a strong almond fragrance after dusk.  
  • Lilac: (Syringa vulgaris) Although has a perfume during the day, it is said to be a lot stronger after dark. 
  • Flowering Tobacco: (Nicotiana) Open in the late afternoon and have a fragrance that smells of jasmine. All parts are toxic if ingested!
  • Summer Snapdragon: (Angelonia angustifolia) Preferably in white, to reflect the moonlight. Has a scent apple-scented foliage. 
  • Silvermound: (Artemisia schmidtiana) Has thick foliage that will shimmer under the moonlight.
  • Jack Frost: (Brunnera macrophylla) Hdeart shaped leaves of silver and green, perfect to add more highlights of silver to your moon lit garden. 

Any plant that blooms after dark or has white, lavender, pale pink, pale yellow on it is a perfect addition to your moonlight garden. 

Things to add:

  • Stepping stones that have the phases of the moon.
  • Fairy lights
  • A place to sit
  • Candles
  • A small fountain to sing along with the insects and birds of the night
  • String charms and bells on tree branches for a soft jingling every time a gentle breeze passes. 

Herb Garden

For witches who need a more practical garden for uses of healing, tea crafting, drying, and growing plants used in their practices.

Plants to add to your herb garden:

  • Anise: Helps to ward of the evil eye, find happiness, and stimulates psychic abilities. 
  • Basil: Use for anything pertaining with love, exorcism, wealth, sympathy, and protection. Dispels confusion, fears & weakness. Drives off hostile spirits.
  • Bergamont: Corresponds with money and prosperity. Provides with protection from evil and illness, improves memory, stops interference, and promotes restful sleep.
  • Borage: Corresponds with courage and psychic powers. 
  • Cat Nip: Is sacred to the Goddess Bast. Brings forth beauty, happiness, good luck, and good spirits.
  • Chamomile: Corresponds with love, healing, and sleep. Is known to reduce stress.
  • Chervil: Brings a sense of the higher self, placing you in touch with your divine, immortal spirit.
  • Coriander: Corresponds with love, health, immortality, and protection.
  • Dill: Corresponds with money, protection, luck and lust. 
  • Lemon Balm: Corresponds with love, success, healing, and psychic/spiritual development. 
  • Marjoram: Used to cleanse, purify, and to dispel negative energy.  
  • Mint: Promotes energy, communication and vitality.
  • Oregano: Corresponds with joy, strength, vitality, and added energy 
  • Parsley: Calms and protects the home.
  • Rosemary: Protects, cleanses, purifies, and aids memory. 
  • Sage: Used for self purification and dealing with grief and loss.
  • Thyme: Attracts loyalty, affection, and the good opinion of others.

Things to add:

  • A place to dry herbs
  • A place to compost any herb scraps
  • Rocks
  • A place to leave offerings before you harvest

Bee Garden

Make yourself a sanctuary to watch bees frolic and thrive

Plants to add to your bee garden:

  • Bee balm
  • Lavender
  • Crocus
  • Snow Drop
  • Wildflowers/Any native species
  • Catmint
  • Borage
  • Anise hyssop
  • Heliotrope
  • Sunflower
  • Oregano
  • Yarrow
  • Coneflower
  • Black eyed susan
  • Asters
  • Goldenrod
  • Foxglove
  • Marigold
  • Pansies
  • Sweet peas
  • Nasturtiums

Things to add:

  • Bee houses
  • Bee waterers/bee baths
  • Bee feeders
  • A place for offerings to the bees

Some other ideas for your garden:

  • Hummingbird garden
  • Medicinal garden
  • A garden whose plants and decorations represent/correspond with your practice.
  • Butterfly Garden
  • Faerie Garden 

The options are endless! I hope this gives you some ideas for this years garden.

Happy planting!

==Moonlight Academy==

4

#Edible Forest Gardening 101

An “herb spiral” garden accommodates for the unique needs of most culinary herbs. Made of stone, cement, brick–or another material with a high heat capacity–the spiral-shaped structure functions to create a series of different microclimates and drainage conditions.

  • Herbs that prefer dry conditions are planted near the top, where drainage is the best (ie. Thyme).
  • Herbs and other plants that prefer hot conditions are planted near the walls, where they take advantage of radiating heat at night (ie. Rosemary).
  • Herbs that prefer sheltered conditions are planted lower on the structure, where they are sheltered from prevailing winds (ie. Dill).
  • Herbs that prefer cool conditions are planted low on the side of the structure that receives less sunlight (ie. Chervil)
  • Herbs that prefer wet conditions are planted near the base of the spiral, to where the water drains (ie. Mint).

Right now, my herb spiral contains this baffling array or plants:

Mint (Moroccan, Spearmint, Chocolate, Garden, Water), Thyme (Lemon, Lemon Variegated, Lavender, English), Sage/Salvia (Italian, Purple), Chives (Garden, Chinese, Garlic, and Round-Headed Leek) Curry Plant, Lavender, Rosemary, Tarragon, Oregano, Parsley, Dill, Chervil, Sorrel, Black Cumin, and Coriander.

DIY herb spiral (steps):

#herb spiral #DIY #permaculture #edible landscaping #raised beds #herbs

Herbs & The Major Arcana

There are a number of ways in which the Traditional Herbalist can use herbs to enhance the study of Tarot. Tarot is a much younger art than the science of herbs, but within the last couple hundred years there are a number of herbs which have become associated with particular cards. ~Paul Beyerl 

Correspondence List:

The Fool: (Uranus) pepperment 

The Magician: (Mercury) fenugreek, horehound

The High Priestess: (Moon) pennyroyal, peony 

The Empress: (Venus) sandalwood

The Emperor: (Aries) dragon’s blood 

The Hierophant: (Taurus) borage, periwinkle 

The Lovers: (Gemini) cinnamon, wormwood

The Chariot: (Cancer) anise, watercress 

Justice: (Libra) hyacinth 

The Hermit: (Virgo) narcissus

Wheel of Fortune: (Jupiter) horehound

Strength: (Leo) catnip

The Hanged Man: (Neptune) fern, lotus

Death: (Scorpio) basil

Temperance: (Sagittarius) dill, parsley 

The Devil: (Capricorn) asafoetida 

The Tower: (Mars) eyebright 

The Star: (Aquarius) cloves

The Moon: (Pisces) elder, mugwort 

The Sun: (Sun) bay laurel, sunflower

Judgment: (Pluto) chervil 

The World: (Saturn) lovage, mandrake 

The Master Book of Herbalism - 1984 (source)

Nine-Herb Charm: Chervil/Thyme/Fennel

Anthriscus cerefolium/Thymus vulgaris/Foeniculum vulgare


These herbs works best when paired together. 


Chervil 

  • Aromatic herb
  • Used for healing
  • Diuretic to help treat constipation 
  • Expectorant to help relieve coughs and colds 
  • Ant-iinflammatory and mild analgesic 

Thyme

  • The focus on wild thyme, Thymus serpyllum, was most likely the species used during the Anglo-Saxon period
  • Many useful healing properties
  • Antiseptic and used for treatment of respiratory and abdominal distress, and for the lungs and stomach related issues particularly 

Fennel

  • Has a licorice flavor
  • Used in herbal concoctions to make the taste more appealing 
  • Helps in respiratory issues 
  • Helps those who are fasting because it eases hunger pains and helps stabilize metabolism 

Together Magical Uses

  • Growing these three in your garden will give you excellent opportunities to bond with them and attune yourself to their energetic properties
  • Chervil is particularly a spiritual herb
    • Communications with the spirit
    • Helps you gain wisdom and understanding of your true spiritual essence
    • Best use is in rituals with death or dying 
  • Thyme is associated with fairies, or wee folk, and with the dead
    • Helps build courage and ambition 
    • In Greek traditions, it is used in purification prior to any magickal or spiritual work 
  • Fennel has properties of protection and strength
    • Fennel has been thought to protect against black magick 
    • When hung at your windows, it is said to protect and ward off evil spirits 

Warning

  • For those with bleeding disorders, note that thyme might slow blood clotting
  • Chervil and fennel should not be used during pregnancy or while breastfeeding 

Source

Robbins, Shawn, and Bedell, Charity. The Good Witch’s Guide. New York: Sterling Ethos, 2017. Print.

Zodiac Botanical Blends 🌱
  • Aries - anemone, bachelor’s button, basil, cabbage, carnation, cayenne, chervil, coriander, crocus, cuckoo flower, cypress, forsynthia, gentian, geranium, hollyhock, honeysuckle, hops, narcissus, nettle, onion, red clover, red poppy, tiger lily, st. john’s wort, stonecrop, wormwood
  • Taurus - angelica, anise, apple blossom, aster, catnip, cowslip, cyclamen, daisy, damask rose, fenugreek, feverfew, freesia, geranium, hibiscus, hyssop, larkspur, lavender, mint, pink azalea, pink gerbera, pink mallow, sage, strawberry, tansy, thyme, vervain, violet, white lilac, yarrow
  • Gemini - anise, azalea, carrots, chrysanthemum, daffodil, dill, honeysuckle, hyssop, lavender, lemon balm, licorice, lilac, lily of the valley, lobelia, marjoram, meadowsweet, mullein, oats, orchid, parsley, parsnip, skullcap, valerian, vervain
  • Cancer - agrimony, aloe, apple, banana, bay, cabbage, cucumber, daisy, geranium, hyacinth, jasmine, lemon balm, lettuce, lily, lotus, mint, opium poppy, parsley, pear, pumpkin, sage, seaweed, squash, water lily, watercress, watermelon, white rose
  • Leo - angelica, anise, borage, calendula, celandine, chamomile, coconut, collard greens, crocus, dahlia, eyebright, grapefruit, ginger, hyssop, larkspur, lavender, lemon balm, marigolds, orange, parsley, passion flower, peony, peppers, pineapple, poppy, saffron, st. john’s wort, sunflower, tarragon
  • Virgo - aster, barley, blackberry, caraway, carrots, chrysanthemum, dill, endive, fennel, fenugreek, horehound, lavender, marjoram, narcissus, mint, oats, parsley, parsnips, plantain, rye, skullcap, valerian, violet, wheat
  • Libra - apple, apricot, aster, bergamot, catnip, columbine, daisy, elderberry, fig, freesia, gardenia, gladiola, hydrangea, ivy, juniper, mint, nasturtium, olive, orchid, pansy, parsley, plum, pomegranate, primrose, rose, st. john’s wort, strawberry, thyme, tuberose, uva ursi, vervain, watercress, yarrow
  • Scorpio - aloe vera, anemone, basil, calendula, catnip, chives, coriander, cramp bark, gardenia, garlic, gentian, geranium, ginger, ginseng, heather, hibiscus, holly, leek, mushroom, mustard, nettle, onion, pennyroyal, peony, pepper, raspberry leaf, rhododendron, rhubarb, sage, saw palmetto, wormwood
  • Sagittarius - anise, asparagus, basil, beets, borage, calendula, carnations, chervil, cloves, crocus, dandelions, feverfew, jasmine, mint, nutmeg, olive, peony, red roses, rhubarb, saffron, sage, tomato, watercress
  • Capricorn - african violet, baby’s breath, black poppy, calendula, caraway, chamomile, comfrey, henbane, horsetail, jasmine, kava kava, magnolia, marjoram, mullein, mushroom, myrrh, nightshade, pansy, rosemary, rue, sarsaparilla, snowdrop, spinach, tarragon, thyme
  • Aquarius - aloe, barley, beets, catnip, chamomile, cinnamon, cloves, comfrey, daffodil, fennel, gladiolas, hops, kava kava, mint, myrrh, orchid, parsnip, passion flower, rosemary, rye, sage, skullcap, spikenard, spinach, valerian, violet
  • Pisces - anise, asparagus, basil, beets, borage, calendula, echinacea, endive, eyebright, golden seal, hyssop, jasmine, lemon balm, lilac, lily, mugwort, narcissus, nutmeg, olive, orchid, poppy, sage, seaweed, skullcap, tomato, watercress, water lily, wisteria, yarrow
2

Two Efrafans, Groundsel and Chervil. I’m a bit puzzled because I’m not sure who was Chervil in the Hungarian translation (I’m Hungarian you know, and this is the first time I read the book in English). I only know he was Sherbyl in the movie and he was Blackavar’s guard, but not in the book.

Groundsel is a very loyal soldier of General Woundwort, but he is a good guy. I tried to give him some cat-tish look.

Medicinal uses for common culinary herbs

(Found this useful and figured I’d share it)


 Category: Herbology Published: Wednesday, 19 September 2012 Written by Super User

Medicinal Uses For Common Culinary Spices

ALLSPICE - Active ingredient is eugenol, same as cloves. Topical pain relief, tea and mouthwash.

ANISE - Seven tsp. of seed to one quart water, boil down by half, add 4 tbsp. of honey, take two tsp to calm a cough. Drink tea for memory, aid digestion, and a wash for oily skin.

ANNATO - (Lipstick tree)- Lightly crushed seeds added to food is like natural gas-x.

ARROW ROOT POWDER - One tbsp in a cup of juice every few hours to relieve diarrhea. Poultice to soothe skin inflammations.

ASAFOETIDA - Buy the tincture in Indian shops. They add a drop to many dishes to relieve stomach pains (gas). Insect repellent. Topical use to heal ulcerated sores.

ASPARAGUS - Boil in water and drink the water for kidney problems. Dissolves uric acid deposits and promotes urination.

BASIL - Add fresh herb or seeds to boiled water to make tea for migraines and bed time restlessness. Douche for yeast infections, eliminates candida, gargle and mouthwash. Pregnant women should avoid medicinal use of basil.

BAY LAUREL - Heat leaves in a little olive oil to make a bay oil salve for arthritis and aches.

CARAWAY - Bring 2 cups of water to a boil and add 4 tsp lightly crushed seeds. Simmer for 5 minutes, then steep 15 min. Drink with meals to prevent gas, even for infant colic. Promotes menstruation and relieves uterine cramping.

CARDAMON - Digestive aid, eases gluten intolerance (celiac disease). Sprinkle powder on cereal.

CAYENNE PEPPER - Capsicum speeds metabolism. Capsicum cream and oils relieve arthritis and aches, not just by warming and stimulating blood flow, but also by blocking pain transmission by nerves. (blocks substance P) Prevents blood clots, heals ulcers. Cayenne and garlic in chicken soup really IS as effective as antibiotics after the onset of cold or flu. Cayenne dramatically drops blood sugar levels and should by avoided by hypoglycemics. Cayenne promotes excretion of cholesterol through the intestines. It increases energy levels and aura brilliance.

CELERY - Sedative. Active ingredient thalide. Seed and stalk, reduces hypertension. Celery seed tea for the kidneys as a cleanser.

CHERVIL - Steep in boiled water and apply with an eye cup for a wide range of eye complaints.

CHICORY - Liver cleanser, fat cleanser, dissolves gallstones. Prepare like coffee.

CILANTRO - Leafy part of coriander plant. Food poisoning preventative.

CINNAMON - Mouthwash, good for upset stomach. Simmer sticks with cloves for 3 min, add 2 tsp lemon juice, 2 tsp honey, 2 tbsp whiskey - as cold medication. Cinnamon is good for yeast infection and athlete’s foot. A 2% solution will kill both of these conditions. Boil 8-10 sticks in 4 cups water, simmer 5 min, steep 45 min, then douche or apply to athlete’s foot. Cinnamon reduces cancer causing tendencies of many food additives.

CLOVE - Use oil for pain relief for sore gums and toothache. Add clove oil to neutral oils for topical pain relief of arthritis. Small amounts of clove in a tea for nausea. 3 cloves in two cups of boiled water, steeped for 20 minutes, as an antiseptic and mouthwash. Former alcoholics can suck on one or two cloves when the craving strikes to curb the desire.

COFFEE - Although not a spice, it is commonly available in the kitchen. The caffeine in coffee can be used to alleviate headaches (particularly those caused by caffeine withdrawal.) Coffee enemas with olive oil are used to cleanse the bowels and are one of the safest and most thoroughly cleansing enemas available. Caution and common sense must be used to avoid dependency. Hot black coffee sipped through a straw helps break up mucus congestion in the lungs.

CORIANDER - Coriander tea can be used topically to remove unpleasant odors in the genital area for men and women. The tea can be held in the mouth to relieve the pain of a toothache. Can also be drank to relieve flatulence and indigestion.

DILL - Bring one pint of white wine almost to a boil, remove from heat and add 4 tsp of dill seeds, let steep 30 minutes and strain. Drink 1 ½ cups a half hour before retiring to sleep well. To the same directions, but substitute for the 4 tsp of dill, instead add 1 tsp each of anise, caraway, coriander and dill to stimulate the flow of breast milk in nursing
mothers. Chewing dill seeds removes bad breath.

FENNEL - Chewing fennel seeds relieves bad breath. Fennel seed tea sweetens breastmilk. Fennel tea relieves colic in infants.

FENUGREEK - Use as a tea as an excellent relief for colic and fever in children. 1 tbsp ground fenugreek seed taken in the diet daily can reduce cholesterol. 8 tsps of seed presoaked in 4 cups cold water for 4 hours, then boil for 2 minutes, strain and drink 1 cup a day to ease hay fever attacks.

GARLIC - Ultimate antibiotic. Useful even for sexually transmitted diseases. Strongly recommended for hypoglycemia, and diabetes. Destroys intestinal parasites. Reduces cholesterol. Repels insects, and reduces sting effects of insects and red ants.

GINGER - Anti-nausea tea, blood thinner, substitute for coumadin. Boil 2/3 cup of freshly chopped root in 1 gallon water, wrapped in cheesecloth (or old nylon stocking) until the water is yellow. Then soak towel and lay on bruises and sprains while still hot, to ease them. Stimulates a delayed period. Warm ginger tea is good to break up congestion and fever. Ginger is one of the few herbs that easily passes the blood/brain membrane and is used in conjunction with other herbs that are meant to have an effect on the mind. Pregnant women should avoid medicinal concentrations of ginger.

HORSERADISH - Freshly dug root is added to a cold-pressed oil of choice (such as safflower or olive) to make a massage oil for muscle aches and to break up chest congestion. Grate fresh ginger and horseradish together and make a tea to stop post nasal drip.

LEMONGRASS - ½ cup dried leaves to 2 pints of water, simmer for 10 minutes, and sip to bring down fevers.

LICORICE - Tranquilizer. Balances nervous system, stimulates liver functions. Long term usage (over 3 months) could cause liver damage.

LOVAGE - Steep root for 15 min in a cup of boiled water, drink after every meal to prevent flatulence.

MARJORAM AND OREGANO - Over 2 dozen related species. Use as a tea to help reduce fevers and break up bronchitis. Drink tea to relieve cramps and irregular menstruation. Eases suffering of childhood diseases like mumps and measles.

MINT - (Peppermint and spearmint)- Peppermint tea for migraines, nervousness, stomach disorders, heartburn, and abdominal cramps. Herpes sufferers can take 2 cups of tea a day to ease the symptoms when the virus is active. Mints are used to buffer the action of other herbs that have uncomfortable effects on the stomach and intestines. Can be used in any combination for flavor.

MUSTARD - 1 ½ cups of dry yellow mustard in a bathtub of water for sprained backs. Make a paste with water and apply to knee and elbow sprains till blisters appear! Mustard and ginger plaster for deep rattling coughs - 1 tsp each mustard and ginger powder mixed with 2 ½ tbsp of olive oil. Rub over chest and back and put on an old T-shirt (or cover with cloth diaper).

NUTMEG AND MACE - Gas, indigestion, nausea, vomiting, and kidney problems - make a paste of powder with cold water and then add to boiled water. 1 tbsp of powdered nutmeg produces a floating euphoria for between 6 and 24 hours. Can cause near constant erections for men during that time. Side effects are bone and muscle aches, burning eyes, sinus drainage, and limited diarrhea.

ONION - Egyptians swore their oaths on onions; Grant refused to move his army until he got 3 railroad cars full of onions; interviews with hundreds of people who lived to 100 plus all indicated a heavy intake of onions in the diet. Onion is an excellent dressing for burns. Crush sliced onions with a little bit of salt and apply to burns. Apply sliced onion to bee and wasp stings. For asthma: puree an onion, cover it with brandy and let sit overnight, strain it, filter it through a coffee filter, and refrigerate. Take 2 tbsp 20 minutes before expected onset or before going to bed.

PARSLEY - The purifier. Chew for halitosis. A few sprigs provide 2/3 the vitamin C of an orange, lots of vitamin A, and the important amino acid histidine, which is a tumor inhibitor. Parsley tea is good for kidney problems, painful urination, and kidney stones. One cup of parsley to 1 quart of water makes a strong tea. Two cups of parsley to 1 quart of water, steep an hour and drink warm, as an aphrodisiac. In Spain they have found that feeding parsley to sheep will bring them into heat at any time of year!

PEPPER (black)- Pain relief from toothache, brings down a fever.

ROSEMARY - Flower tea for the breath. Boil water with rosemary in it to make it safe to drink. Diuretic and liver aid, increases bile flow. Two handfuls of flowering tips into 2 cups of good brandy, soak 10 days, strain and seal. Mouthful twice daily. Oil of rosemary is a natural anti-oxidant, and stress reliever; sniff for headaches. Chop a double handful of twigs and put in a pint of olive oil for one week, and use as a muscle liniment.

SAGE - Chew a fresh leaf and put on insect bite to reduce sting and swelling. Sage tea for the throat. Two cups of sage tea a day for a week will dry up mother’s milk. For the itching of skin problems, steep a handful of freshly crushed leaves in a pint of boiled water for one hour, and bathe the area, then sprinkle with whole wheat flour. Sage tea
prevents blood clots.

SAVORY - (the herb of love) One quart boiled water, 3 ½ tbsp fenugreek seed, and steep for 5 minutes. Remove fenugreek and add 2 handfuls of savory leaves, steep 50 minutes and drink 2 cups, as an aphrodisiac.

TARRAGON - 1 ½ tsp cut dried herb in 1 ¾ cups boiled water, steep 40 minutes, drink warm for insomnia, hyperactivity, depression, or nervous exhaustion. (or anything “jittery”) For digestion steep a handful of dried leaves in a jar with apple cider vinegar, stand 7 hours, strain and seal. Take 1 tbsp before each meal.

TEA - Caffeine relieves migraines. Tea drinkers suffer less hardening of the arteries than coffee drinkers. Black tea kills dental plaque.

THYME - Antibiotic. A tsp in ½ cup boiled water to make a gargle or mouthwash, to prevent bad breath, tooth decay, and cold sores. Drink for cold, flu, fever, and allergy symptoms. As a bath for nail fungus and athlete’s foot, and also as a douche. Compress for bumps and bruises. Health liqueur - 6 sprigs of thyme in 1 ½ cups of brandy for 5 days, shaking daily. Take several times daily when you feel a cold coming on. Thyme is good for killing bacteria and for relaxing tense muscles. Relieves migraine headaches and stomach cramps.

TUMERIC - Anti-oxidant. Powdered turmeric on any ulcerated skin condition or mix with enough lime juice to make a paste and put on herpes sores, mumps, chicken pox, etc. Dip a cloth in turmeric solution to wash away discharges from conjunctivitis and opthamalia. As an anti-inflammatory, turmeric’s properties are as good as 1 % hydrocortisone and phenylobutazone. Take ½ tsp in juice in the morning and evening to aid in removing fat around the liver. Turmeric, bay leaf, clove, and cinnamon all tripled insulin performance in metabolizing blood glucose in a test tube! Field tests proved to greatly enhance production of insulin by the pancreas. “Spicecaps” from Great American Natural Products have a pinch of cinnamon, 2 cloves, ½ bay leaf, and 1 tsp of turmeric per capsule.

VANILLA - Sexual stimulant. Soak a cotton ball with vanilla extract, squeeze it out, put it under the tongue and it will quickly calm hysteria.

VINEGAR - Naturally brewed apple cider vinegar deserves a course all on its own. It is one of the finest blood cleansers and arthritis cures known. Take 1 tbsp per day of equal parts vinegar and honey in water to taste to cleanse the blood and reduce inflammation from arthritis. Be sure to use naturally brewed vinegar, as the white cheap stuff in the grocery store is actually acetic acid, a petroleum by-product, and pretty well useless. (except as a window cleaner!)

BAKING SODA - Although not an herb or a spice, this is especially recommended for people who are allergic to MSG. Many people will use a meat tenderizer for bee stings,
but it contains MSG which can cause some people to swell. Instead, make a paste and apply directly to the insect bite to reduce swelling. You can also mix 1 tsp with water and take for relief of indigestion.

The above information was obtained from the following sources: 
The Herb Book, by John Lust.
“Heinerman’s Encyclopedia of Healing Herbs and Spices”, by John Heinerman.
“The Healing Herbs: The Ultimate Guide to the Curative Power of Nature’s Medicines”, by Micheal Castleman
“The Vinegar Book”, by Emily Thacker

As a reminder, the above listed information should not replace the advice given to you by your health care professional. 

Rowan Morgaine

Sagittarius ♐

Associations: Publications, athleticism, truth, legal matters, travel

Botanicals: Anise, asparagus, basil, beets, borage, calendula, carnations, chervil, cloves, crocus, dandelions, feverfew, jasmine, mint, nutmeg, olive, peony, red roses, rhubarb, saffron, sage, tomato, watercress

Crystals: Kyanite, diamond, topaz, sapphire, amethyst, azurite, lepidolite

Metals: Tin

Colors: Red, crimson

Numbers: 3

Elements: Fire

Planets: Jupiter

Day of the Week: Thursday

(…) sometimes at sunset
the rosyfingered moon

surpasses all the stars. And her light
stretches over salt sea
equally and flowerdeep fields.

And the beautiful dew is poured out
and roses bloom and frail
chervil and flowering sweetclover.

—  Sappho, from If Not, Winter: Fragments Of Sappho [translated by Anne Carson)
Negative Calorie Foods (burn more calories eating them than they are actually worth)

Negative Calorie Foods
apples
apricots
artichokes
asparagus
beet greens
beets
blackberries
blueberries
broccoli
brussels sprouts
buffalo fish
cabbage
cantaloupe
carrots
cauliflower
celeriak
celery
cherries
chervil
chicory
chinese cabbage
chives
clams
cod
corn
crabs
cranberries
cucumbers
currants

damson
lum
dandelion greens
eggplant
endive
flounder
frog legs
garlic
grapefruit
grapes
green beans
honeydew
huckleberries
kale
kohlrabi
kumquats
leeks
lemons
lettuce
limes
lobster
logan berries
mangos
mushrooms
musk melons
mussels
mustard greens
nectarines
okra
onions
oranges
oysters
papaya
parsley leaves
parsnips
peaches
pears
peas
peppers
pineapples
pomegranates
prunes
pumpkin
quince
radishes
raspberries
red cabbage
rhubarb
rutabagas
salsify
sauerkraut
scallions
sea bass
shrimp
sorrel
spinach
squash
strawberries
string beans
tangerines
terrapin
tomato
turnips
watercress
watermelon

Frankfurter Grüne Sosse is favorite dish in Frankfurt am Main in Hessen and surrounding areas. It is an herb sauce, usually served with eggs and potatoes, and sometimes with meat or fish. It’s made with at least 7 different herbs; other ingredients include eggs, mayonnaise, sour cream, yogurt, oil, vinegar, and seasonings. The season for Frankfurter Grüne Sosse begins on Holy (Green) Thursday, the day before Good Friday, and ends with the first frost in autumn. 

Ingredients: 12 tablespoons chopped fresh herbs (select 7 herbs, such as parsley, chives, chervil, watercress, borrage, tarragon, lemon balm, basil, spinach, dill) - 5 Eggs - 1 cup sour cream - 2 tablespoons mayonnaise - 3.5 oz plain yogurt - vinegar, salt, white pepper, sugar (to taste) 

Boil 4 eggs to desired consistency. Peel and set aside. Boil 1 more egg for 8 minutes or until hard-boiled. Peel and finely chop. In a mixing bowl, combine herbs, chopped egg, sour cream, yogurt, and mayonnaise. Add vinegar, salt, pepper, and sugar to taste. Cut the other 4 eggs into halves. Transfer sauce to a serving bowl and garnish with the egg-halves.Serve with boiled potatoes.

MABON , FALL EQUINOX FOOD RECIPES

RECIPES FOR MABON, THE WITCHES THANKSGIVING

Mabon, Fall Equinox Food Recipes

SOURCE,
FOUND IN RAVEN AND CRONE COM


by Raven and Crone


Turkey Meatballs in Cranberry Sauce


1 lb ground turkey
½ cup chopped onions
¼ cup instant rice or instant brown rice
¼ cup unseasoned breadcrumbs
1 egg
1 teaspoon salt
½ teaspoon poultry seasoning
1 (16ounce)can whole berry cranberry sauce
½ cup water
Mix all ingredients except cranberry sauce and water. Form into 45 meatballs. Spray large skillet with non-stick cooking spray.Cook meatballs, covered, for 8 - 10 minutes turning occasionally until meatballs are done and no longer pink in the middle. Add cranberry sauce and water to skillet.Cover and cook on medium-low for 3 to 4 minutes.


Roast Fillet Of Beef


1 Fillet of beef (5-6 lb) trimmed
5 Garlic cloves, slivered
1 teaspoon Salt
1 teaspoon Freshly ground pepper
Tabasco sauce
1 cup Soy sauce
½ cup Olive oil
1 cup Port wine
2 teaspoons Thyme
1 bunch Watercress
To prepare the fillet, make slits in it and put slivers of garlic in the slits. Rub well with salt, pepper and Tabasco. Combine the soy sauce, olive oil, port and herbs and place the fillet in this marinade in a baking dish for at least ½ hour unrefrigerated, or an hour or more in the refrigerator. Turn several times while it is marinating. Preheat oven to 425 degrees F. Place the fillet on a rack in a roasting pan. Roast for 30-35 minutes, basting occasionally with the marinade. A meat thermometer should register 120~ for very rare, 125~ for rare, 130~ for medium-rare. After it is removed from the oven, the internal temperature will rise as much as another 10~. Allow the fillet to rest, covered with foil, up to 30 minutes. If it needs to sit longer, you might try a catering trick: Wrap the fillet, just out of the oven, in plastic wrap. Unwrap just before slicing. Cut into slices and place on a warm platter; garnish with sprigs of watercress.
Broccoli Casserole
2 eggs, lightly beaten
1 can (10-¾ ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Swiss cheese
½ cup mayonnaise
2 tablespoons butter, melted
1 package (16 ounces) frozen broccoli cuts, thawed
1 package (10 ounces) frozen chopped broccoli, thawed
¼ cup dry bread crumbs
In a large bowl, combine the first seven ingredients; fold in broccoli. Transfer to a greased 1-½ qt. baking dish. Sprinkle with bread crumbs. Cover and bake at 400 for 30-35 minutes or until heated through. Yield: 8 servings.


Harvest Ratatouille


8 - 10 tablespoons olive oil
2 yellow onions, chopped
3 large or 4 small zucchini, sliced into ¼-inch thick slices
1 large eggplant, sliced into chunks the same size as the zucchini slices
5 large tomatoes, chopped
1 green bell pepper, seeded and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
2 garlic cloves, minced
Salt and freshly-ground black pepper, to taste
Tomato paste, to taste (optional)
1. Heat 5 or 6 tablespoons of the olive oil in a large heavy-bottomed skillet over medium heat, add the onions, and saute about 1 minute, until fragrant and softened. Add zucchini and eggplant and saute about 2 minutes, until lightly browned. Add more olive oil as needed if the pan looks dry. Add tomatoes, peppers, and garlic, stirring to combine. Cover, reduce heat to low, and simmer about 20 minutes, until veggies are cooked through.
2. Take off the lid, add other add-ins, if you like, increase heat to high, and cook for 2 or 3 minutes to evaporate excess liquid, stirring constantly. Season to taste with salt and pepper, add a little tomato paste if using, and stir well.
3. Serve hot, or allow to cool and add a little olive oil before serving. Serves 6.
Garlic Roasted Potatoes & Greens
2 pounds Red-Skinned Potatoes, sliced
6 large Cloves Garlic, sliced lengthwise
1/3 cup Extra-Virgin Olive Oil
3 Tablespoons Wine Vinegar
Salt
Pepper
4 cups Watercress Sprigs, rinsed
2 Tablespoons Chives, chopped
Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450 degrees until well browned, about 1 ¼ hours. Turn vegetables with a wide spatula every 10-15 minutes. Pour vinegar into pan, scraping with spatula to release browned bits and to mix with potatoes. Add salt and pepper to taste. Pour potatoes into a wide, shallow bowl. Chop half the watercress and mix with potatoes. Tuck remaining watercress around potatoes and sprinkle with chives.

Stuffed Acorn Squash


2 acorn squash, washed and cut in halves
½ stick of butter
½ cup of crushed Ritz crackers
¼ cup chopped walnuts
¼ cup brown sugar
Wash and cut acorn squash in half from stem to bottom Scoop out the seeds and rub the inside and cut parts with butter Put the acorn squash on a cookie sheet Melt the butter, and mix in the walnuts, brown sugar, and crackers Place in the holes of the squash and bake at 350 degrees for 30 - 40 minutes or until done

Acorn Squash and Apple Soup - Makes 5 servings.


1 medium acorn squash
1 Tbsp. canola oil
1 medium onion, chopped
1 leek (white part only) rinsed well and chopped
1 tart apple (such as Granny Smith), peeled, cored and chopped
3 cups fat-free, reduced sodium chicken broth
Salt and freshly ground black pepper, to taste
3 Tbsp. minced fresh mint leaves, as garnish
Milk or additional broth to thin soup (optional)
Preheat oven to 375 degrees. Cut acorn squash in half length-wise, remove seeds and pulp. Set on a rimmed baking sheet. Bake until the flesh is tender when pierced, roughly 45 to 90 minutes (depending on size). Remove squash from oven and allow to cool.
While the squash is cooling, in a large, heavy pan heat the canola oil over medium-high heat. Add the onion and leek and sauté for about 4 minutes, until the onion is translucent. Add the apple and cook over medium heat for 1 minute.
Scrape out the squash pulp and combine with the apple mixture. Reduce heat to medium-low, cover and cook for 5 minutes, stirring often. Add the broth to the pan, cover and bring to a boil over high heat. Reduce the heat to low and simmer for about 30 minutes. Remove the pan from heat and set the soup aside to cool slightly.
In a blender or food processor, puree the soup in batches until smooth. Return soup to pan and heat just before serving. Add milk or additional broth to thin soup, as desired. Season to taste with salt and pepper. Garnish each serving with mint and serve.


Crockpot Cream of Tomato Soup


2 tablespoons olive oil
1 large chopped onion
3 crushed garlic cloves
2 minced carrots
2 pounds peeled and diced tomatoes (reserve and add all juices)
4 cups chicken or vegetable stock or broth
3 tablespoons tomato paste
2 tablespoons sugar
1 tablespoon lemon juice
Salt
Pepper
2-4 tablespoons freshly chopped herbs (basil, oregano, rosemary, thyme, marjoram, savory, chervil, Italian parsley, mint, lavender) or 1-2 teaspoons dried herbs or spices (Italian spices, basil, oregano,
marjoram, thyme, cumin, curry powder, nutmeg)
1 cup heavy cream
Combine the oil, onion, garlic, and carrot in the crockpot. Cook on high, stirring frequently, until the onion softens. (This can also be done in a skillet.) Add the remaining ingredients except for the herbs and spices and cream. Cover and cook on low for 8-12 hours. Add the herbs and adjust seasoning. Cool slightly and puree in small batches. Return to the crockpot and add the cream. Reheat until piping hot, or else cool and chill before serving.


Chicken & Leek Soup


3 ½ pounds Frying Chicken, cut into 8 pieces
1 pound Beef Shanks, cut into 1" pieces
6 cups Chicken broth
3 slices Thick cut Bacon
1 Tablespoon Dried leaf Thyme
1 Bay leaf
¾ cup Pearl Barley
1 ½ cups Chopped Leek, white only
Salt and Pepper to taste
2 Tablespoons Chopped parsley
Put the chicken, beef, stock, bacon, thyme, and bay leaf in a large, heavy pot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Meanwhile boil barley in 1 ½ cups water for 10 minutes. Drain and set aside. Remove chicken for pot. When cool enough to handle, debone and set aside. Add leeks and barley to the pot, and simmer 15 minutes. Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered, for 5 minutes more. Season with salt and pepper to taste and garnish with parsley.

Autumn Equinox Stew

1 tbsp. olive oil
1 onion, diced
3 cloves garlic, minced
1 large eggplant, cubed
1 small acorn squash, peeled, cubed
1 large zucchini, peeled and cubed
1 tsp. salt
black pepper to taste
1 sprig fresh thyme
3 large tomatoes, diced
1 ½ cups of water
1 cup dried lentils

Give thanks for the earth’s bounty with this luscious stew made from fresh seasonal vegetables. This stew cooks quickly and can be easily prepared over a festive fire or on the stove.

Put olive oil in a large pot on medium heat. Saute onion and garlic until highly aromatic. Add
eggplant and squash and zucchini. Saute until edges show signs of cooking. Add remaining ingredients and simmer on medium heat for 10 to 15 minutes. Serve with fresh-baked bread.


Beef & Barley Vegetable Soup
3 pounds Soup Meat
2 Tablespoons Fat
2 quarts Water
1 ½ Tablespoons Salt
¼ Tablespoon Pepper
2 Tablespoons Minced Parsley
½ cup Barley
1 cup Carrots, cubed
¼ cup Onion, chopped
½ cup Celery, chopped
2 cups Canned Tomatoes, drained
1 cup Peas
Brown meat with bones in hot fat. Place meat, soup bone, water, seasonings and parsley in a soup kettle. Cover tightly and simmer 1 hour. Add barley and simmer another hour. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes. Simmer 45 minutes. Add fresh peas and continue cooking 15 minutes. If leftover soup becomes to thick, dilute with beef broth. Can be doubled or tripled and freezes well.
Rosemary Grilled Chicken
2 broiler chickens (3 lbs ea. split) – backbones removed
¼ cup vegetable oil
8 tablespoons butter, melted
½ cup dry white wine or 1/3 cup lemon juice
2 teaspoons dried rosemary, crushed
½ clove garlic, optional
1 teaspoon salt
freshly ground black pepper - to taste
Prepare the grill by placing an oiled rack 4-6 inches over medium-hot coals. Combine the oil, butter, wine or lemon juice, rosemary garlic (if desired) and salt. Brush the chicken halves inside and out with ¼ cup of the seasoned butter Place the chickens bone side down on the grill. Baste them frequently with the remaining seasoned butter and turn the pieces every 10 minutes for a total of 30 to 40 minutes in all. Sprinkle well with pepper.


Rosemary Potatoes


8 small red potatoes, scrubbed & quartered
8 cloves garlic, peeled
3 tbsp olive oil
½ tsp freshly ground pepper
1/3 cup minced fresh rosemary or 2 tbsp dried
½ cup chopped green onions
Preheat oven to 200C (400F). Place potatoes and garlic in a single layer in a baking dish. Drizzle with olive oil and toss potatoes to coat evenly. Sprinkle with salt, pepper and rosemary and toss again. Roast for 30 minutes or until potatoes are crisp on the outside and tender inside. Sprinkle with green onion and serve. Serves 8
Rosemary Herb Butter
2 to 3 cloves garlic, minced
1 tablespoon fresh rosemary leaves, removed from the stem
½ teaspoon orange or lemon zest
1 tablespoon orange or lemon juice
¼ teaspoon crushed red chile pepper
1 stick butter, softened
Combine all of the ingredients. Make a log by spreading the mixture across a length of waxed paper. Roll the log back and forth to make a smooth tube about 1 ½ inches thick. Twist the ends and store in the refrigerator or wrap airtight and store in the freezer.


Rosemary Herb Bread


2/3 cup milk
2 eggs
3 cups bread flour
1 ½ teaspoons salt
2 ½ tablespoons white sugar
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon dried marjoram
1 ½ tablespoons margarine
2 teaspoons active dry yeast
Place ingredients in the bread machine in the order suggested by the manufacture. Select Basic or White Bread setting. Start.

Wild Rice with Apples and Walnuts


1 cup wild rice
2 cups water
1 Tablespoon vegetable oil
Cook rice and oil in water for 50 minutes.
1 cup walnuts
1 rib of celery, chopped
4 chopped scallions
1 cup raisins
1 red apple, peeled and chopped, set aside in lemon water
2 teaspoons grated lemon rind
Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside.
3 T. lemon juice
2 garlic cloves, minced
½ t. salt
1/3 cup olive oil
pepper, to taste
Whisk together juice, salt and pepper, garlic and oil and add to cooked rice. Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated.


Harvest Spread

This recipe calls for lots of chopping and grating.

1C. tart apples, diced fine
1 C. celery chopped fine
1 C. mild cheddar, grated fine
2 Pkg (8 oz each) cream cheese
1 Tbsp. mayonnaise
1 Tbsp. sugar
½ tsp. cinnamon or apple pie seasoning
1 C. chopped walnuts or pecans

Prepare all ingredients as listed. Place all ingredients in a medium size bowl. Mix to with a wooden spoon. Refrigerate for several hours before serving. Serve with crackers.

Witches Apple Pudding

Dough:
2 cups flour
4 Tsp. baking powder
¾ cup milk
½ Tsp. salt
1/3 cup shortening
1 egg
Combine the above ingredients as you would for biscuits and set aside for later.

Fillings:
6 apples sliced
1 Tsp. cinnamon
3 Tsp. sugar or honey
1 Tsp. nutmeg
Combine in baking dish.
Syrup:
1 cup water
1 Tsp. butter
1 cup sugar or ½ cup sugar and ½ cup honey.
Bring syrup to a boil. Drop the biscuit mixture on top of the fruit. Pour hot syrup over all and bake at 375 degrees for about 40 minutes. Serve warm. Vanilla ice cream makes a lovely addition.


Carrot Ginger Muffins


2 cups flour
1 cup (packed) dark brown sugar
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. ground ginger
¼ tsp. salt
2 eggs, lightly beaten
½ cup sour cream
½ cup vegetable oil
2 cups grated carrots (about 2 large)
¼ cup golden raisins
¼ cup coarsely chopped walnuts
2 tbl grated fresh ginger.
Bake 425 degrees.
Fresh ginger has a sharp refreshing taste while dried ground ginger is sweeter. This recipe call for both fresh and dried ginger.
In a large bowl, stir together the flour, baking powder, baking soda, ground ginger and salt. In a
small bowl combine eggs, sour cream, oil and mix until blended. Pour into dry ingredients and stir till just blended. Add the carrots, raisins, walnuts, and fresh ginger, and stir just until combined. Do not over mix. Divide the batter evenly among prepared muffin tin cups and bake between 15 to 20 minutes. The tops of the muffins are golden brown and when a tooth pick is inserted in the center of muffins comes out clean and dry.


Harvest Morning Muffins


3 eggs
½ cup sugar
½ cup vegetable oil
1 cup grated apples
1 cup grated carrots
1 cup whole-wheat flour
1 cup all-purpose flour
1 tbs. baking powder
¼ tsp. salt
½ tsp. cinnamon
Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the
grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined. Spoon the batter into the muffin tins and bake for 25 minutes. Makes 12 muffins.

Share the Wealth Applesauce


24 tart apples
Juice of a lemon
2 cups water
1 cup sugar
4 tsp. cinnamon
1 cup raisins (optional)
Peel and core the apples, then cut them into chunks. Place the apples in a large nonreactive saucepan, and add the lemon juice and water. Stir in the sugar. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and cook for 30 minutes or until the apples are soft. Remove the mixture from the heat and add the cinnamon and raisins, if desired. Stir light for a chunky sauce and rigorously for a smooth sauce. For a pink applesauce, use red apples and leave the skins on. Once the apples are soft, you can strain out the skins or lift them from the sauce with a fork. Makes 2 ½ cups. (Pour into resealable jars, decorate to give as Harvest gifts.)


Caramel-Pecan Pumpkin Pie


1 recipe Pastry for Single-Crust Pie
2 slightly beaten eggs
1 15-ounce can pumpkin
¼ cup half-and-half, light cream, or milk
¾ cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon finely shredded lemon peel
½ teaspoon vanilla
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice
½ cup packed brown sugar
½ cup chopped pecans
2 tablespoons butter, softened
Prepare and roll out pastry. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. In a large bowl stir together eggs, pumpkin, and half-and-half or milk. Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. Cover the edge of the pie with foil to prevent overbrowning. Bake in a 375 degree F oven for 25 minutes.
Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie.
Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours. Makes 8 servings.


Fresh Apple Pound Cake


2 cups sugar
1 teaspoon salt
1 ½ cups vegetable oil
1 ½ teaspoons vanilla extract
3 large eggs
3 cups firm apples, diced
3 cups plain flour
1 cup pecans or walnuts, chopped
1 teaspoon baking soda
Mix together sugar and oil. Add eggs and beat well. Combine flour, baking soda, and salt. Add to oil mixture. Stir in vanilla, apples, nuts, and mix well. Pour batter into a greased 9 inch tube pan.
Bake at 325 degrees for 1 hour and 20 minutes or until cake is done.
Icing:
1 stick margarine
¼ cup evaporated milk
1 cup light brown sugar
1 teaspoon vanilla
Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake.
Pumpkin Oatmeal Cookies
5 dozen cookies
1 cup canned pumpkin
1 cup sugar
1 ¾ cups rolled oats
1 egg, beaten
1 ½ cups flour
¾ cup shortening
1 cup raisins or chopped nuts
½ cup teaspoon baking soda
¼ teaspoon nutmeg
¾ teaspoon cinnamon
1 teaspoon salt
Preheat oven to 400°. In a mixing bowl, stir together flour, sugar, baking Soda, cinnamon, nutmeg and salt. Add shortening and mix. Stir until Mixture is crumbly. Stir in egg, pumpkin, oats and raisins or nuts. Drop Teaspoonfuls of dough onto an ungreased cookie sheet. Bake 15 minutes or Until done.

Pumpkin Apple Muffins

2 cups flour
½ cup sugar
3 teaspoon pumpkin pie spice
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
2 eggs
1 cup canned pumpkin
½ cup vegetable oil
1 chopped peeled apple
In large bowl combine flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt. Combine eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in apples. Fill greased muffin cups almost full. For a streusel topping combine ¼ cup sugar, 2 tablespoon flour and ½ teaspoon cinnamon. Cut in 1 tablespoon butter until mixture resembles course crumbs. Sprinkle 1 heaping teaspoon over each muffin. Bake at 350° for 25-30 minutes or until done. Cool in pan 10 minutes before removing to a wire rack. Make 12 muffins.


Pumpkin Bread


½ stick unsalted butter
½ cup sugar
1 large egg
½ cup canned pumpkin
¼ cup non-fat, plain yogurt
¼ cup honey
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground allspice
1. Preheat oven to 350°F. Spray a bread pan with nonstick cooking spray.
2. In the bowl of an electric mixer, beat together the butter and sugar on high speed until smooth. With the mixer on low speed, add the egg and combine. Add the pumpkin, yogurt, honey and vanilla and combine until smooth.
3. In a separate bowl, combine the flour, baking powder, cinnamon, salt, ginger and allspice. Fold this mixture into the pumpkin mixture and combine until smooth.
4. Pour into the prepared pan and place in the center of the oven. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
Apple Ginger Quick Bread
Source: Old Farmer’s Almanac

Yield: 1 loaf or 6 mini bundt cakes

A pleasant change of pace, especially attractive if baked in mini
bundt pans. This bread freezes well, too.

2 cups whole-wheat pastry flour or all-purpose white flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
2 large eggs, beaten
½ cup brown sugar
½ cup vegetable oil
3 medium-size tart apples, peeled and cut into ½-inch cubes
½ cup raisins and/or ½ cup unsalted mixed nuts (optional)

Preheat the oven to 350 degrees F. Grease an 8-inch by 4-inch loaf pan or 6 mini bundt pans.

Sift together the flour, baking powder, ginger, and salt; set aside. Combine the remaining ingredients and blend thoroughly. Add the liquid ingredients to the dry ingredients and combine just until blended thoroughly (do not beat). Spread into the prepared pan(s). Bake the loaf pan for 80 minutes, the mini bundt pans for 60 minutes, or until a tester inserted in the loaves comes out clean. Cool on a rack for 10 minutes before removing from the pans.

Applesauce Cake


1 ½ C. Applesauce (chunky is especially good)
1 C. Sugar
½ C. Shortening
1 C. Raisins
2 C. Flour
1 tsp. Baking Soda
1 tsp. Nutmeg
1 tsp. Cinnamon
1 C. chopped Nuts.
Combine applesauce, sugar, raisins and shortening in a saucepan. Cook over low heat, stirring frequently until the mixture comes to a boil. Allow to cool. Combine dry ingredients and nuts. Stir everything together until well blended. (Mixture will be very thick.) Pour into a greased and
floured 9" x 12" pan. Bake at 350 for 30 minutes, or until a pick inserted in the cake comes out clean. Allow to cool completely, then cover with plastic wrap.
Honey Whole Wheat Bread for Mabon
9 cups whole-wheat flour
4 teaspoons salt
2 pkg. active dry yeast
1 ½ cups milk
1 ½ cups water
6 tablespoons butter
½ cup honey
Sift together 3 cups flour, salt, and yeast. Combine milk, water, butter, and honey in a saucepan and heat over low heat until liquids are warm (butter need not melt completely). Gradually add to dry ingredients and beat 2 minutes. Add remaining flour a cup full at a time until a soft dough forms. Turn out onto lightly floured surface and allow to rest 10 minutes. Knead until smooth and elastic, about 10 minutes. Place in large greased bowl and turn to grease all sides of dough. Cover and allow to rise in a warm place until doubled in bulk, about one hour. Punch dough down and turn out onto lightly floured surface. Divide dough in half and shape each half into a loaf. Place into greased
loaf pans. Cover and let rise in warm place until double in bulk, about one hour. Bake at 375 degrees for 35-40 minutes. Remove from pans and cool on racks.
Honey Corn Muffins
½ Cup unsifted, unbleached all-purpose flour
½ Cup fine whole wheat pastry flour
1 Cup stone ground yellow cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg
1 cup plain nonfat yogurt or buttermilk
1/3 cup honey
¼ cup corn oil
makes 12
Preheat oven to 400 F. Lightly grease a 12 hole muffin tin with vegetable spray. Combine flours, cornmeal, baking powder, baking soda and salt until well blended. In another bowl, mix egg, yogurt(or buttermilk), honey and corn oil until well blended. Add in the dry ingredients and beat until the
mixture is moist.(Don’t over beat or your muffins will be tough ) Pour in the muffin tin and bake for 15-20 minutes.(Just until they are firm). Serve with Honey Butter.

CARROT HONEY CAKE

4 eggs
1 ½ cups honey
1 cup oil
2 cups flour
2 tsp. baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
3 cups grated carrots
1 cup walnuts (optional)
powdered sugar
Beat eggs. Add honey and oil and mix well. Add dry ingredients. Stir in carrots and nuts if used. Grease and flour a 9 inch by 13 inch pan. Pour batter into pan and smooth it out. Bake at 350F for 45 to 50 minutes. (This recipe can be made into cupcakes using the paper cupcake liners.) Bake at 350F for 25 minutes. Cool. Just before serving, sprinkle liberally with sifted powdered sugar. YIELD: 3 ½ dozen cupcakes

Cool Apple Nog
1 can (12 oz.) frozen apple juice concentrate (undiluted)
2 eggs
¼ teaspoon grated lemon peel
1 tablespoon lemon juice
1/8 teaspoon ground cinnamon
dash of ground nutmeg
½ cup milk
10 ice cubes (crushed)
In a blender, whirl all ingredients until smooth. Garnish each serving with fresh mint sprigs. Makes 4 servings.
Mabon Wine Moon Cider
4 cups apple cider ½ tsp. whole cloves
4 cups grape juice additional cinnamon sticks
2 cinnamon sticks for cups, 6 inches long
1 tsp allspice
In a 4-quart saucepan, heat cider and grape juice. Add cinnamon, allspice and cloves. Bring just to boiling. Lower heat and simmer for 5 minutes.


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Green Sauce

The season for Green Sauce is coming near. Green Sauce originates from the state of Hesse and exists in three varieties, one from the city of Frankfurt (first picture), one from Northern Hessian countryside (second picture), and one from the city of Kassel, which differ in the herbs used and the way of preparation. All three are traditionally served with boiled potatoes. Prime boiled beef, bacon and ham, hard boiled eggs, or white asparagus are also popular with the sauce. It is a refreshing lunchtime meal for hot days.

Frankfurt Green Sauce

The seven herbs borage, chervil, cress, parsley, pimpinella, sorrel, and chives, (dill must NOT be used), a handfull of each, are very finely cut using a mezzaluna. The yellow of five hard boiled eggs is scrambled with ¼ cup of oil to a smooth mass. Add 125 g of sour cream, mix with the herbs, and season with finely ground garlic, lemon jiuce, mustard, pepper, and a pinch of sugar. Add another 125 g of sour cream. Mince the while of the eggs and add mix with the sauce.

Northern Hessian Green Sauce

Cut six hard boiled eggs into small cubes and mix with 750 g of sour cream. Add a good handfull of each of the coarsely cut herbs chives, dill, borage, pimpinella, lemon balm, sorrel, parsley, and tarragon. season with salt, vinegar, and a pinch of sugar.

Kassel Green Sauce

Cut four to five shallots into small cubes and braise lightly in butter until translucent. Add some flour and brown. Deglaze with ¾ of a liter of boullion and bring to a boil. Stir in 600 g of cream. Stir in a good handful of each of the coarsely cut herbs chives, dill, borage, pimpinella, lemon balm, sorrel, parsley, and tarragon (other herbs of the season may also be used). Add 10 hard boiled eggs, cut into quarters.

Regional German Food: Grüne Soße mit Kartoffeln und Ei (Green Sauce with potatoes & egg), a specialty from the state of Hessen in Central Germany, also called “Frankfurter Grie Soß” in Frankfurt dialect. The Frankfurt-style is made exclusively from 7 fresh herbs, namely parsley, chives, chervil, borage, sorrel, garden cress, and salad burnet together with sour cream, oil, vinegar, salt, mustard, and hard boiled eggs. Local area versions, often linked to seasonal availability, include dill, shallots, lovage, lemon balm, even spinach. The sauce is served cold over Pellkartoffeln (peeled boiled potatoes) or with rye bread, as an accompaniment to either hard-boiled eggs or beef brisket. It may also be served with fish or as a side dish to barbecue. A local specialty called Frankfurter Schnitzel comes with green sauce and apple cider (Apfelwein). Green sauce was supposedly Goethe’s favorite condiment. In many Hessian families, it’s part of the traditional meal eaten on Gründonnerstag (literally Green Thursday, as in Maundy Thursday).

More vegetarian dishes: http://willkommen-in-germany.tumblr.com/search/vegetarian