Herbs
enhance the foods we eat, capturing the lure of uplifting fragrances
and the hint of romance. They give us an appreciation of subtle foliage,
flowers, and flavors. Although the vitamins and minerals herbs provide
may be minute in quantity, it is the taste, mood-enhancement and health
benefits they give foods that make them so valuable.
Lemon Verbena Sweet Biscuits
1 (6 inch) sprig of lemon verbena
1/4 cup sugar
2 cups flour
Grated zest of one lemon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter; grated
1 egg beaten
1/4 to 1/2 cup half and half
Melted butter
Sugar to taste
Mince lemon verbena with sugar in mini food processor. combine sugar mixture, flour, lemon zest, baking powder and salt in a large bowl, mix well. Stir in grated butter until crumbly. Add egg and enough half and half to create dough, mix well. Turn out onto lightly floured surface. Knead until smooth. Roll 1/2 inch thick. Cut with floured biscuit cutter, or cookie cutter. Place on baking sheet. Bake at 425 degrees for 15 minutes. Remove from oven. Brush hot biscuits lightly with melted butter, and sprinkle with sugar.
Yield 12 biscuits
A wonderful way to show Mom how much you care, by baking these fresh and serving her on Mother's Day Morning!
Rose Geranium Buttermilk Pie
1-3/4 cup unbleached flour
1/4 teaspoon salt
2 teaspoon sugar
10 tablespoons cold unsalted buttver cut into pieces
3 tablespoons shortening, cut into 1/4 inch pieces
1/2 cup (or less) of ice water
4 medium size rose geranium leaves
2 cups of sugar
1/2 cup unsalted butter, softened
6 eggs
2 cups buttermilk
1/8 teaspoon nutmeg (to taste)
Combine flour, salt and 2 teaspoons sugar in food processor. Add 10 tablespoons butter and shortening. Process until crumbly. Slowly add ice water with food processor running until mixture forms a ball. Turn onto plastic wrap and shape dough into large ball. Chill at least 30 minutes. Divide dough into two portions. Roll into circles onto floured surface. Fit dough into two 9-inch pie plates; trim and flute edges.
Mince rose geranium leaves with 2 cups of sugar in food processor. Add remaining 1/2 cup butter and process until creamy. Beat in eggs, buttermilk and nutmeg. Pour into pie shells.
Bake at 350° F for 50 minutes or until center is almost set. Allow to cool completely before serving. Garnish with a rose geranium leaf.
Rose
Geranium Tea
In a tea
pot, brew your favorite pekoe tea as usual. Add one
fresh rose geranium leaf per cup of water. A slice of
orange instead of the usual lemon makes a nice final
touch. You can ice it for the Summer Months after it
is brewed.
Our
concern for health is inseparable from our pursuit of beauty.
What is it that makes us want to squeeze or slather or pat
on our outsides the things that cause us to feel good on our
insides? This impulse isn't all that illogical. The oldest
cosmetic formulas offer advice on the virtues of fruits, vegetables
and herbs in enhancing and preserving our appearance.
"You
may consider yourself happy whsen that which is your food
is also your medicine," wrote Thoreau.
Along
the Garden Path
He
was far from being the first to claim health from the
garden. For thousands of years, physicians of the body
and spirit--today's doctors and priests--were gardeners
and botanists first, healers of aches and pains second.
