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Happy Holidays and very best wishes for a wonderful winter and blessed New Year!
Such a busy and bustling time of year but also a time for peace and inner calm - I thought it would be good to share some ideas for making winter herbal medicinal teas ... scroll down for article ....
I also wanted to announce a meeting of the new Hudson Valley Gardener's Association this Thursday, December 13th at 7 pm at the Shawangunk Town Hall, Community Room, 14 Central Ave, Wallkill, NY 12589.
If you are an avid gardener in this area, you are probably familiar with the Hudson Valley Gardener's Calendar, a fabulous on-line resource for finding gardening and plant-related events in our area. The Hudson Valley Gardening Association has grown out of that calendar, and great events and learning opportunities are being planned for this winter and next spring, including lectures and a huge gardening event called the Hudson Valley Garden Fair scheduled for May 4th 2013! You can sign up for the HVGA newsletter and become a member on the HVGA website.
Everyone is welcome at the HVGA meeting tomorrow night to learn more about Hudson Valley Garden Association or to find out how you can get involved. For more info email info@hvga.org. It feels so nice to think about gardening and talk with other plant people! The Midsummer Farm Workshop schedule has been updated; full list of workshops can be found below, along with info on our new Season-Long Living with Herbs course.
Lastly, I wanted to send a reminder that we are now accepting registration for membership in our CSA program. More info is posted on our website. Click here for the registration form.
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_____________________________________________________________________________________________ Making Medicinal Herbal Teas
Herbal teas are one of the great luxuries in life. The process and ritual of brewing a medicinal tea both empowers and heals. Even in the depths of winter, the essence of the herb garden can be visited in the swirling steam arising from a teacup.
There are two main forms of medicinal teas - infusions and decoctions. An infusion is a tea made with the lighter, more delicate parts of herbs like the leaves and flowers, which release phyto-nutrients readily and quickly. Decoctions are made with the tougher herb parts like roots and seeds.
A perfect cup To create a wonderful cup of medicinal tea, place a heaping teaspoon of dried herb in a traditional teacup, or about 1 tablespoon of herb in a large teacup. A 'traditional' teacup holds about 1 cup; a 'large' teacup that holds about 2 cups. Simply pour hot water (not boiling, as it can damage the phyto-nutrients) over the herbs in the cup. Stir the herbs so all herb pieces are submerged. Place a saucer over the cup to keep the steam, which holds much of the herbal essence, from escaping. Let seep about 5 to 10 minutes, and then enjoy. If you like very hot tea, add a dash of hot water. If you don't like the herb pieces floating in your cup, you can strain it into a fresh cup.
Nourishing Evening Tea 1 teaspoon dried Lemon Balm leaves before flowering (Melissa officinalis) ½ teaspoon dried Tulsi or Holy Basil leaves and flowers (Ocimum tenuiflorum) ½ teaspoon dried Stinging Nettle leaves before flowering (Urtica dioica) 1 large teacup water Place herbs in teacup, pour hot water over, and seep about 10 minutes. This combination is calming, balancing, and nourishing on the cellular level. A wonderful dosage of nutrients for nighttime healing and replenishing.
You can also make herbal tea from fresh herbs. These teas usually have a sparkling lively essence, whereas the dry herbal teas, even made from the same herbs, have a more woodsy, nurturing, comforting flavor. To make tea from fresh herbs, you'll need more herb matter - try starting with 3 to 4 sprigs, ripped up or minced, and crushed in your hands (should come out to about 1-1/2 tablespoons for a 'traditional' teacup or 3 tablespoons for a 'large.') Place the herbs in the cup, pour water over, and seep. Fresh herbs take a bit longer to brew than dried herbs.
The amount of herb you use and the amount of seep time you allow are really a matter of personal preference. Your tea will develop stronger flavor and stronger medicinal value the more herb you use and the longer you seep. If you find your tea is too strong, you can easily dilute by adding more warm water. Stomach-Settling Fresh Fennel Frond Tea About 2 tablespoons of fresh Fennel (Foeniculum vulgare) frond About 1 cup of hot water Fresh fennel bulbs are usually available in most food stores; choose bulbs with frilly green frond pieces still attached. Chop the fronds, place in teacup, pour hot water over, and seep about 10 minutes. An effective stomach-settling tea after a big holiday meal. A sprig of peppermint, which can still usually be found in the garden throughout most of the winter, would also make a lovely addition to this tea. A Perfect Pot A larger amount of tea can be made using a teapot. Start by boiling water in a separate pot. Gather about ¼ cup dried herbs or 1 cup of fresh minced herbs and place in a teapot. Once water has started to boil, take off heat for about 30 seconds so the water settles down, then pour over the herbs. Cover and let infuse for about 15-20 minutes. Pour directly into a teacup or through a small strainer.
I prefer glass, ceramic, or pottery teapots. You can't beat an English "Brown Betty" clay teapot, but especially in the summer garden setting, a clear glass teapot is lovely as you can see the herbs infusing. My favorite teapot is a white ceramic with a matching ceramic insert for putting the herbs in to brew, which makes it conveniently self-straining. You can also buy gold mesh insert strainers that fit into most teapots or cloth strainers, which can be washed and reused. I don't mind some leaf pieces floating about in my teacup, so I don't put too much effort into straining my teas. Teapots usually hold 4-6 cups of water.
Decoctions A decoction, using the tougher pieces of herb such as stems, roots, and seeds, calls for a longer period of brewing and a bit of simmering. To make a decoction, place about ½ cup of herb material in a saucepan, pour about 4 cups of cool water over, and cover. Let soak for at least an hour or overnight. Then, bring the water to a very gentle rolling boil, and let simmer gently for about 15 minutes. Depending on your time and type of herb you're using, you can skip the soaking stage and simply simmer the herbs for 30 minutes to an hour or so.
Winter Cold Season Tea for Coughs and Congestion ½ cup of dried Elecampane (Inula helenium) root pieces 4 cups of water Place elecampane and water in a medium saucepan. Soak at least an hour or overnight. Then, bring water up to a gentle boil. Partially cover, and let simmer about 15 minutes, then strain. You can also simmer this tea throughout the day with the cover off infusing the house with medicinal steam - just keep adding water to the pot as it evaporates.
You may also find that you would like to combine root pieces and leaf pieces of herbs. I usually do this in two steps - first making a decoction of the tougher pieces, straining the hot liquid, and then using the decoction liquid to seep the other ingredients.
Sore Throat and Head Cold Tea ¼ cup dried Marsh Mallow (Althaea officinalis) root pieces 2 tablespoons cup dried Eucalyptus leaf pieces 1 tablespoon dried Licorice (Glycyrrhiza glabra) root pieces 1 tablespoon Anise (Pimpinella anisum) seeds, lightly crushed in a mortar and pestle ¼ cup dried Marsh Mallow (Althaea officinalis) leaf pieces ¼ cup dried Honeysuckle (Lonicera japonica) flowers About 4 cups of water Place the first four herbs and water in a medium saucepan. Note: Eucalyptus is a tough leaf so it works best if simmered. Bring water up to a gentle boil. Partially cover, and let simmer about 25 minutes. Strain, and let root liquid cool down about 3 minutes. Meanwhile, place marsh mallow leaf and dried honeysuckle flowers in a teapot. Pour the root liquid over the herbs. Let seep for about 5 minutes. Marsh mallow leaf and honeysuckle flower are both very delicate and should be infused gently. Rebrewing When I finish my first cup, I usually crave more. Luckily, herbs usually have more flavor and nutrients to give even after being brewed once. Simply pour more hot water over the used herbs in the cup or teapot and let it re-seep. The second seeping usually takes about the same amount of time, and often, new 'understory' phyto-nutrients are released and made available.
Cold Teas Many herbs can make great cold teas, and many delicate herbs create teas with more medicinal quality when seeped in cold water. You can also refrigerate any hot herb tea to make an 'iced' version.
Lemon Verbena and Salad Burnet Tea 8 sprigs of fresh Lemon Verbena (Aloysia citrodora) 15 sprigs of Salad Burnet (Sanguisorba minor) About 10 cups (80 ounces) of cold water Handful or two of ice cubes Rinse off herbs, and rip and rub them in your hands, place in a pitcher. Fill with water and top off with ice cubes (the ice cubes hold the herbs below the water surface for better infusion.) Let sit for at least an hour or overnight. The lemon verbena imparts a vanilla-lemon flavor that mixes beautifully with the refreshing cucumber flavor of the salad burnet.
Creating Medicinal Teas Begin by choosing an herb and researching for medicinal qualities and for safety. Then make a simple tea using only that herb for about a week or so - get a feel for its flavor and how you respond to it. Once you've developed a familiarity with a group of herbs, start mixing and matching and creating recipes of your own. Some Favorite Herbs for Tea Making Lemon Balm Melissa officinalis leaves before flowering Self Heal Prunella vulgaris leaves and flowers Stinging Nettle Urtica dioica early spring leaves Thyme Thymus vulgaris leaves, flowers, stems Peppermint Mentha piperita leaves Meadowsweet Filipendula ulmaria flowers Tulsi or Holy Basil Ocimum tenuiflorum leaves and flowers Lemon Basil Ocimum × citriodorum leaves and flowers Oatstraw Avena sativa green parts and seedheads before blooming
Brewing herbs in water to draw out their medicinal qualities and create a warming beverage has been a part of the human experience for thousands of years, and in today's busy and over-stimulated society, a good cup of tea draws one back to a place where inner peace, comfort, and simple joy reside. Enjoy!
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~Upcoming Workshops at Midsummer Farm~
Cooking Soups and Broths Workshop Friday, January 11th, 10 am to 12 noon One of the healthiest convenience foods is a big pot of minestrone soup or chicken broth full of carrots and escarole. Soups and broths make a hearty breakfast, can travel easily as lunches, and are a satisfying snack food. A big pot of simmering soup on the stove is a great comfort to the home. Learn how to easily make a variety of broths and stocks and take home an exciting collection of soup recipes. In the Farm Kitchen | $36.00 | registration closes 1/8/13
Traditional Italian Cooking Workshop Saturday, January 12th, 10 am to 12 noon Italian Food is the ultimate comfort food - always thoroughly enjoyed by all. Great for entertaining. We'll go over a variety of recipes for building traditional Italian dishes, and we'll be constructing these recipes in traditional Mediterranean style and very healthily. You'll leave knowing how to make the Ultimate Tomato Sauce, Bolognese Sauce, Meatballs, Shellfish Sauces, Pesto, Saffron-Cream Sauce, Ricotta Gnocci, and Polenta. Workshop is hands on and tasting is encouraged - it takes place in the kitchen at Midsummer Farm. Cost is $36 | Registration closes 1/9/13
Making Homemade Cat and Dog Food Friday, January 18th, 10 am to 12 noon Featured in the NY Times! Check out the article here! Healthier, Economical, Delicious. Either as a supplementary meal or as your pets' regular diet, homemade food is better, safer, and easy to make. We will mix up a batch of balanced food using raw chicken as a base. We'll go over tons of options in food bases - raw vs cooked, various nutrition additions, dogs vs cats, special needs pets, and discuss the wide range of commercial diets and brands. You'll take home recipes, a clearer knowledge of the commercial pet food available, and resources for suppliers. We'll also make up a wonderful whole foods supplement that you can add to a commercial diet using higher quality ingredients and for a lot less money than the fancy brand names. Even if you're not ready to switch over completely to a homemade diet, you'll get a lot from this workshop. Workshop takes place in the kitchen at Midsummer Farm | cost is $36 | registration closes 1/15/13
Cooking with Dark Leafy Greens Friday, January 25th, 10 am to 12 noon Dark Leafy Greens - The #1 Missing Ingredient in Today's Diets! We will demonstrate a wide range of ways to use dark leafy greens of all types. You will leave feeling empowered to live more healthily with a solid collection of great recipes. Workshop is hands on and tasting is encouraged. In the farm kitchen. Cost is $36 | Registration closes 1/22/13
Backyard Organic Poultry Rearing Workshop Sunday, January 27th, 10 am to 12 noon For anyone who has dreamed of walking out to your own chicken coop and collecting fresh eggs for breakfast, this course will guide you through starting up your own flock and in organic and natural rearing methods. We will discuss all of our secrets to Organic chicken care that we have discovered over the years. Chickens are wonderful stewards of the earth; and kept in proper conditions, chickens are valuable assets to the garden, lawn, and compost pile. They also provide backyard joy. They are easy to take care of, are not noisy or smelly, and are an important part of the Organic garden. This is a great time of year to plan for chickens for next Spring. (Please be sure to check with your town to make sure that chickens are allowed where you live.) Workshop takes place mostly outside at Midsummer Farm (dress appropriately - wear boots) and is weather permitting. Cost is $36 | Registration closes 1/24/13
Advanced Natural Poultry Rearing (Backyard Chickens Part 2) Sunday, January 27th, 12:30 to 2:30 pm For the experienced poultry enthusiast ... Discussions will include herbal remedies, nutritional issues, whole grain and soy-free feeding programs, flower essences, natural preventative measures, holistic land stewardship, organic certification, things to consider when expanding your flock, and more. Part of the class will take place in the farm kitchen, where we will mix up some herbal remedies including an antibiotic ointment and elecampane tea. Come prepared with your questions and current flock issues for personalized attention and discussion. Workshop takes place at Midsummer Farm | cost is $36 | registration closes 1/24/13
Plotting Out Your Home Organic Garden Friday, February 1st, 10 am - 12 noon With a strong emphasis on Bio-Intensive Methods. This is an interactive workshop - bring you garden plans and seed catalogs. We'll create a garden plan for you to grow your favorite veggies in less space for a longer season! We'll discuss seed starting, creating a new garden bed, companion planting, boosting the efficiency of an old garden and so much more! Cost is $36 | registration closes 1/29/13 Making Herbal Infused Salves, Ointments, and Lip Balms Bees and Wax Saturday, February 2nd, 10 am - 12 noon With a focus on organic, fair-trade, medicinal herbs and spices, we'll construct a variety of healing and soothing salves and lip balms. We'll also discuss different types of healing herbs, what they can do for us, and where to get them. You'll never want to be without a jar of Anti-itch salve made with white willow bark and plantain or Dry-skin healing Calendula salve made with self heal and chickweed once you see how fun they are to make and how effectively they work. Workshop takes place in the kitchen at Midsummer Farm | cost is $36 | registration closes 1/29/13
Plotting Out Your Home Organic Garden Saturday, February 2nd, 1 - 3 pm With a strong emphasis on Bio-Intensive Methods. This is an interactive workshop - bring you garden plans and seed catalogs. We'll create a garden plan for you to grow your favorite veggies in less space for a longer season! We'll discuss seed starting, creating a new garden bed, companion planting, boosting the efficiency of an old garden and so much more! Cost is $36 | registration closes 1/29/13
******************************************************************************************************** ~Our Season-Long Herbal Intensive Course starts! Saturday, February 16th, 10 am to 4 pm See below for full course description!
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Making Herbal Infused Salves, Ointments, and Lip Balms Bees and Wax Friday, February 22nd, 10 am - 12 noon With a focus on organic, fair-trade, medicinal herbs and spices, we'll construct a variety of healing and soothing salves and lip balms. We'll also discuss different types of healing herbs, what they can do for us, and where to get them. You'll never want to be without a jar of Anti-itch salve made with white willow bark and plantain or Dry-skin healing Calendula salve made with self heal and chickweed once you see how fun they are to make and how effectively they work. A great winter project for making use of the herbs in your garden! Workshop takes place in the kitchen at Midsummer Farm | cost is $36 | registration closes 2/19/13
Workshops at Midsummer Farm: Classes are taught from a strictly Holistic and Organic standpoint. Class size is kept small to ensure individual attention. Fees include all materials and supplies needed. Children are welcome; children under 5 are free. If more than one person from a single household is taking the workshop together, the second person may deduct $5 from the cost of the workshop. Many classes take place outside in the gardens and are weather-permitting. Participants must register in advance. Cooking classes are hands-on and tasting is encouraged. NOTE: times and dates of workshops are subject to change.
You can register for workshops and events by emailing us (info@midsummerfarm.com) or by filling out our registration form, which you can download here!
If you haven't been to our farm yet, we're located at 156 East Ridge Road, Warwick, NY 10990. And welcome!
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~An Herbal Year at Midsummer Farm~
Midsummer Farm introduces a Season-Long Herbal Intensive Course!
The focus of this course is Living with Herbs - familiarizing yourself with using them and growing them and integrating them into your daily life.
This has been in the making for almost 5 years - Classes will be intensive - Covering a wide range of herbs and usages.
This is a great course for someone who wants to make the most of a current herb garden, for someone who wants to take his/her herb garden to the next level, or for someone who is starting from scratch and wants to build the ultimate herb garden. I know many people who have an instinctual drive to collect herb plants for an herb garden, but then just don't make the most out of the herbs' presence in their lives - this course addresses that - providing lots of inspiration, information and experience. This course is also great for someone who doesn't have a herb garden, but who wants to use herbs regularly.
Classes are from 10 am to 4 pm. Intensive coverage, with bits of 'downtime' during the day to socialize and draw in the garden as well as making lunch and snacks together
12 sessions: 8 Saturdays, 4 Fridays:
PART 1
Session 1: Saturday, 2/16/13
Session 2: Saturday, 3/9/13
Session 3: Friday, 4/5/13
Session 4: Saturday, 4/6/13
Session 5: Friday, 5/24/13
Session 6: Saturday, 6/15/13
PART 2
Session 7: Saturday, 6/29/13
Session 8: Friday, 7/12/13
Session 9: Saturday, 7/13/13
Session 10: Saturday, 8/3/13
Session 11: Friday, 9/20/13
Session 12: Saturday, 10/19/13
Cost:
PART 1 only: $450.00
PART 2 only: $450.00
Both Parts: $845.00
Both Parts (early registration) before December 20th: $820.00
Fee includes supplies, snacks, and lunches (that we will make together).
Registration form can be downloaded by clicking here.
Once you register, I'll send you 2 of my favorite books - The Green Pharmacy by James A. Duke and Making Plant Medicine by Richo Cech so you can start focusing right now and be inspired and ready for the first class.
Classes will take place at Midsummer Farm in Warwick NY (156 East Ridge Road, Warwick, NY 10990) and will move about the farm during the course of each session from the greenhouse to the kitchen to the garden beds.
Course size is limited.
You will be able to directly apply what we cover in the sessions in the herb garden within your own garden as we will be working directly in sync with the growing season.
Upon completion, I would like to see each participant create a herb journal with notes, drawings, and schedules for harvesting, planting, favorite pairings - basically a personalized 'materia media' that applies to your own interests, health, and family.
If you don't have space for an herb garden: As long as you love using herbs in your daily life, you will still get a lot from the course. It is certainly beneficial to know an herb in its growing environment as you use it.
Areas to be covered:
Growing herbs
Seed starting and propagation
Designing the garden areas and your backyard's herbal culture
Companion planting / and combining herb and vegetable gardening / Herb neighborhoods
Growing with essential oil content and medicinal quality in mind
Biodynamic principles
Permaculture and farmscaping
The colonial dooryard garden and exploring other traditional and creative herb garden structuresPairing herbs, harvest-time, planting style, use, etc.
En masse plantings for using herbs in bulk or selling herbs
Annual, Biennial, and Perennial methods
Forest and Shade plantings
Natives
Container Gardening
Greenhouse or conservatory herbs
Deepening our connections with plants
Pollinators, beneficial insects, native insect habitats
Techniques for weeding, planting, spacing, watering, soil development and maintenance, composting, animal partnerships, protecting the garden
Selling herbs and micro-farming herb businesses
Once you've taken this course, you be more than able to design, plant and harvest from a wonderful personalized herb garden.
Using Herbs
In different formats in cooking
Dried, powdered, simple syrups, fresh as flavor base as well as a bright addition to end of recipes
Making herb centered dishes - pestos, green sauces, etc
Baking, desserts, herbal sorbets
Salads, salad dressings, vinegars
Succi (Herb Juices)
Beverages
Harvesting and preparing with cooking in mind
Storing and freezing
The health benefits of eating super foods
Cooking with herbs and preparing seasonal food in your herb garden is particularly poignant and fulfilling.
Medicinal Uses:
Types of medicinal herbs - categories and families
Study of 100's of herbs from Agrimony to Yarrow
Harvesting time varies for each herb and varies for what you need to use it for
Drying / tincturing
Salves and Lip balms
Ointments
Teas- nourishing and healing
Simple syrups
Pets and farm animals
Sanctuary tonic allies
This will be organized by season for harvesting specific herbs.
I am so excited about finally offering this season-long course. It is going to feel so great being able to spend time focusing on herbs and working with a group of people who also love herbs! Let me know if you're interested in participating!
To register - please send a check along with the registration form,
which can be downloaded by CLICKING HERE: An Herbal Year at Midsummer Farm!
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Disclaimer
© Copyright 2012 Barbara Taylor-Laino, HHC / Barbara Taylor Health. All Rights Reserved. This content may be copied in full, with copyright, contact, creation and information intact, without specific permission, when used only in a not-for-profit format. If any other use is desired, permission in writing from Barbara Taylor Laino is required.
This information newsletter is designed as an educational tool for better health. Recipes and information are included as examples for you learn from; they are not diagnostic or prescriptive. Everyone's health needs are different. This newsletter is not to be used as a substitute for medical advice, diagnosis or treatment of any health condition or problem. Any questions regarding your own health should be addressed to your own physician or other healthcare provider. The entire contents of this newsletter and the websites of Barbara Taylor Laino and Midsummer Farm are based upon the opinions of Barbara Taylor Laino, unless otherwise noted. Individual articles are based upon the opinions of the respective author(s), who retains copyright as marked. The information on the www.midsummerfarm.com website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Barbara Taylor Laino. You are encouraged to make your own health care decisions based upon your research and in partnership with a qualified health care professional.
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Midsummer Farm Contact Info: Barbara and Mark Laino Midsummer Farm 156 East Ridge Road Warwick, NY 10990 845-986-9699 info@midsummerfarm.com
Holistic Health Counseling Contact Info: Barbara Taylor-Laino Barbara Taylor Health 156 East Ridge Road Warwick, NY 10990 845-986-9699 info@barbarataylorhealth.com
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