Soapwort is used as an expectorant, a mild diuretic, and to help eliminate toxins from the liver, however, it is toxic and can cause stomach upsets and have a powerful laxative effect when taken in higher doses. It’s a very effective herb when applied externally for skin [...]]]>

Soapwort is used as an expectorant, a mild diuretic, and to help eliminate toxins from the liver, however, it is toxic and can cause stomach upsets and have a powerful laxative effect when taken in higher doses. It’s a very effective herb when applied externally for skin conditions such as eczema, psoriasis, acne, and skin irritations. The herb is also very useful for poison ivy, especially when combined with mugwort.

It has a delightful history – Romans used it as a water softener and during the Middle Ages soapwort (Saponaria officinalis) was known as herba fullonis because fullers (a person who cleaned and thickened freshly woven cloth to remove impurities) used the leaves as a soap to clean cloth). It was probably first mentioned as soapwort in William Turners book The Names of Herbs in 1548 and today it’s also known as bouncing bet and sweet william.

Precious antique fabrics are revitalized with suds made from soapwort leaves and in the Middle East it’s still used to clean fragile tapestries. It’s also the main ingredient in some home-made shampoos.

While some herbal references suggest it’s safe to use internally at the recommended dose others state there have been reports of it being fatal to both human and animals. I have never heard of reports of ill effects, however, it’s best not to take the herb internally.

To make a decoction for external use soak 4 tablespoons of dried root (2 tablespoons for fresh) in 1¾ pint/1 litre of cold water for 5 hours then bring to the boil. Simmer for 10 minutes. When cool apply to the affected area as a wash or compress.

Belle Gibbons

Medical Herbalist and

The Home Herbalist Courses Author/Tutor

Back then the diversity of [...]]]> As we know, history repeats itself and when it comes to food there is no exception. Culinary habits are becoming more interesting with the reintroduction of ancient grains in to the diet along with salad herbs that haven’t been seen since the sixteenth century.

Back then the diversity of textures, flavours and colours might have come from 50 or more different flowers, leaves, seeds, buds, blanched stems, and even pickled roots.

Following is a list of unusual but delicious salad ingredients you might like to experiment with.

Borage Flowers (Borago officinalis) – Use these pretty star shaped blue flowers to add colour to salads.

Calendula petals (Calendula officinalis) – Sprinkle the petals through a salad to add a mild flavour and vibrant colour.

Chickweed (Stellaria media) – The tender leaves of this lovely herb add a lovely texture to salad greens.

Chive flowers (Allium schoenoprasum) – For a mild onion flavour gently toss the flower petals of chives through salads. Add a mild garlic flavour by using the white flowers of  Chinese chives.

Endive (Cichorium endivia) – A lovely salad green but best blanched or picked young to avoid its bitter flavour.

Garden cress (Lepidium sativum) – In its early stage of growth this herb is usually considered to be “mustard and cress” but if it’s let to grow it becomes a pretty salad green, especially if you want to add a little heat.

Garden pansy (Viola x Wittrockiana) – The pretty flowers of this plant can be used to add vibrant colour to most salads.

Jack-by-the-hedge (Alliara petiolata) – This wild plant has a very mild garlic flavour – chop young tender leaves and add to salad.

Lawn Daisy (Bellis perennis) – Young leaves and flowers can be added to salads; small flowers can be used whole or the petals can be separated.

Meadow crane’s bill (Geranium pratense) – This is a delightful plant that has mild flavoured crimson-veined blue or blue flowers that bloom most of the summer. Add the flowers to salads for colour and flavour.

Mizuna mustard greens (Brassica japonica) – Grows all year when re-sown. The stalk is tasty and both the stalk and leaves have a fresh mild flavour that makes them very useful as a salad green.

Orach (Atriplex hortensis) – Leaves are purple or gold and should be harvested when young and tender to add colour and a mild flavour to salads.

Rape cabbage (Brassica napus) – Grow as a seedling crop and use young leaves to add a mustard/cabbage flavour to salads.

Rose Petals (Rosa species) – Any scented rose petals can be used to add flavour and colour to a salad but remove the white heel at the base of the flower because it is bitter.

Salad rocket (Eruca vesicaria) – Most of us are quite familiar with this herb with its hot spicy flavour. The flowers can be tossed in a salad but be sure to use young leaves as those that are older become quite bitter.

Summer purslane (Portulaca oleracea) – A prolific herb with leaves that add a delicious crunchy and nutty flavour to salads.

Variegated nasturtium (Tropaeolum majus) – This is another well-known salad herb with leaves that add a sharp peppery flavour to salads. The flowers and buds can also be used but have a milder flavour.

Viper’s bugloss (Echium vulgare) – The flowers of this herb are small and are either blue or pink. They contain a sweet nectar and although they have a very mild taste they are an attractive addition to many types of salads.

Winter purslane (Montia perfoliata) – You can cut this herb and it will grow again to give you an almost constant supply of an ideal salad green.

Begin a salad by making the base with leaves that have a mild flavour such as chickweed, summer purslane, lettuce, and dandelion. Next, add small amounts of shredded leaves with sharp or pungent flavours such as nasturtium and basil then add flowers choosing those that have colours that go well together – blue and yellow, orange and yellow, pink and white, or yellow, blue and white. Finally, add small amounts of other culinary herbs such as chervil, thyme, tarragon, parsley, and lemon balm.

Apart from adding flavour and colour to food herbs also have health benefits when used regularly.

Some time ago I was fortunate enough to be invited to a morning tea at a pretty lavender farm where there is a shop selling all types of products made from lavender including lavender wine. On the menu at the coffee shop were lavender scones…of course I couldn’t resist them.

They were served with vanilla flavoured cream and the combination was delicious. Lavender flowers provide a delightful delicate flavour in foods if they are used sparingly.

Not long after I tried these scones I tried to find a recipe for them but had no luck so I added lavender flowers to my favourite scone recipe and served the scones nice and  hot with vanilla flavoured cream sweetened with a little icing sugar.

2 cups self raising flour

½ teaspoon salt

2 teaspoons lavender flowers

60g butter

¾ cup milk (approx)

a little extra milk to glaze

Grease a scone tray  and sift flour and salt into a mixing bowl. Add lavender flowers . Rub in butter with fingertips then add sufficient milk to form a light dough. Turn out on to a floured board and knead lightly . Roll out to 1cm thickness and cut into shapes or use a small cutter. Place on tray  and glaze with milk. Bake in a very hot oven (450ºF/230ºC) for 10 minutes or until brown and well risen. Makes approx 21.

Fresh lavender flowers can be used to make lavender vinegar and flavour jams while small amounts of dried or fresh flowers can be combined with savoury herbs to add to stews and soups.

Because of their bitter taste lavender flowers aren’t a good choice for crystallised flowers.

]]> http://www.thehomeherbalist.com/lavender-scones/feed/ 6 http://www.thehomeherbalist.com/elderberry-flower-fritters/ http://www.thehomeherbalist.com/elderberry-flower-fritters/#comments Fri, 05 Mar 2010 20:44:18 +0000 Belle http://www.thehomeherbalist.com/?p=1245 These fritters make a delightful and  delicately flavoured dessert, especially when served with double cream or vanilla ice-cream.

12 clusters of elderberry flowers

¼ cup plain flour

1½ cups water

1 egg

Oil for deep frying

Cut the stalks from the flower clusters leaving a small stub. Mix the flour, water, and egg together in a food processor or blender or if you don’t have these you can gradually whisk the water in to the flour and then the egg.

Heat enough oil to just cover the flowers to 190°C. If you don’t have a thermometer or deep fryer you can test the heat of the oil by dropping in a small cube of bread; if it browns in 1 minute then you will have the correct temperature.

Dip each cluster in to the batter and carefully slip it in to the oil. Cook them until they are golden brown turning them with a slotted spoon. Remove from the oil and drain on paper towel. Sprinkle with a little icing sugar if desired.

This recipe will serve four.

In 1885 Baron Ferdinand von Mueller noted that the leaves and flowers of this popular garden plant could be eaten as a replacement for cress and considered it to be -anti-scorbutic (scurvy-curing). Although nasturtium is known more for its culinary uses Europeans use the essential oil made from the plant [...]]]>

In 1885 Baron Ferdinand von Mueller noted that the leaves and flowers of this popular garden plant could be eaten as a replacement for cress and considered it to be -anti-scorbutic (scurvy-curing). Although nasturtium is known more for its culinary uses Europeans use the essential oil made from the plant as an antiseptic. Unfortunately, its vitamin C content has never been assessed so the plant’s treatment of scurvy has never been substantiated.

A native of Peru, nasturtium was introduced to Europe in the sixteenth century by the Spanish conquistadors after their expeditions to South America. As long ago as 1837 the plant was growing as an ornamental in the gardens of Australian settlers who valued it not only for its hardiness and colourful blooms but also because it was good to eat.

The flower buds and young fruit of nasturtium were and still are pickled in vinegar and spices to make a substitute for capers and the leaves are used as cress, and served as a vegetable or added to salads to give them a peppery flavour.

Nasturtium tastes similar to cresses, capers and mustards because although it’s not related to them  they all share identical oils. In Australia in the 1800s the plant was known as Indian cress, in fact, nasturtium is the old name for watercress, which has the botanical name Nasturtium officinale.

Herb and Nasturtium Blossom Salad

1 kg/2lb mignonette or cos lettuce leaves

¾ cup of chopped fresh parsley, chives, and basil

8 nasturtium blossoms

Wash and pat or spin dry the lettuce leaves, add herbs and salad dressing and toss together. Garnish with the blossoms. Serves 4.