There are MANY great books out there. For this particular person, and all the people like her, Under the Sun is my best recommendation (available at our website: www.ym-health.blogspot.com ). To begin with, it contains 5 years of spring and summer issues of the magazine. We added some things, culled some others, and wound up with a spectacular blend of herbal knowledge that everyone will find useful, from the beginner to the more experienced herbalist.Hundreds of recipes, scores of crafts, tons of remedies and instructions on how to make and use them are all included. Well over 200 pages (8 1/2 x 11!) of information.
Since she and I were talking in person, I was able to hand her a copy. She looked through the table of contents and said, "Oh! I have to have this book!" For only $24.95, I tend to agree. My personal copy is already getting worn.
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Excerpts:
Bruise Butter from Meredith Corwyn
1 1/2 C calendula flowers
8 oz pure anhydrous lanolin
6 oz coconut oil
6 oz coconut oil
1/4 to 1/2 C comfrey root
3 or 4 whole cloves
Put all ingredients in a covered casserole. Bake at 375 degrees for about an hour. Strain through a colander lined with cheese cloth into containers. Cool and label. It can be done on top of the stove, but it burns easily and the odor is powerful. The oven is easier and less risky.
Herbed Lemoncello
Maggie Howe
prairielandherbs.com
Delicious, heady, and strong! A wonderful summer drink. This is a herbed variation of "regular" Italian lemoncello.
6-8 large lemons (organic, if you can find them)
4 cups 100 proof alcohol (can use everclear or vodka, whichever you prefer or is easiest to find)
1 lg. handful roughly chopped fresh lemon verbena or lemon balm
1 inch piece of fresh ginger, peeled and chopped
Peel lemons, leaving as much of the white "pith" on the lemon as you can.. Place the lemon peel and all other ingredients in a sun tea jar or widemouth glass jar. Let steep in a dark place for at least 3 weeks, shaking or stirring occasionally.
Next, combine 2 cups sugar and 3 cups distilled water in a large pot, and bring to a boil. Simmer for about 5 minutes, until sugar is all dissolved and the mixture is slightly thickened.
Strain out your vodka/herb/lemon mixture, using several layers of cheesecloth, or a coffee filter. Combine the sugar mixture and the infused vodka back into your (now clean) jar, and let it sit in a cool, dark place for at least a month. Finally - drink and enjoy!
There. That's a teensy tiny taste of some of the things you'll find - as well as gardening ideas, plant advice, how to make herbal preparations, and so much more. So if you're looking for a terrific book that covers a lot of stuff - check out Under the Sun!
Herbed Lemoncello
Maggie Howe
prairielandherbs.com
Delicious, heady, and strong! A wonderful summer drink. This is a herbed variation of "regular" Italian lemoncello.
6-8 large lemons (organic, if you can find them)
4 cups 100 proof alcohol (can use everclear or vodka, whichever you prefer or is easiest to find)
1 lg. handful roughly chopped fresh lemon verbena or lemon balm
1 inch piece of fresh ginger, peeled and chopped
Peel lemons, leaving as much of the white "pith" on the lemon as you can.. Place the lemon peel and all other ingredients in a sun tea jar or widemouth glass jar. Let steep in a dark place for at least 3 weeks, shaking or stirring occasionally.
Next, combine 2 cups sugar and 3 cups distilled water in a large pot, and bring to a boil. Simmer for about 5 minutes, until sugar is all dissolved and the mixture is slightly thickened.
Strain out your vodka/herb/lemon mixture, using several layers of cheesecloth, or a coffee filter. Combine the sugar mixture and the infused vodka back into your (now clean) jar, and let it sit in a cool, dark place for at least a month. Finally - drink and enjoy!
There. That's a teensy tiny taste of some of the things you'll find - as well as gardening ideas, plant advice, how to make herbal preparations, and so much more. So if you're looking for a terrific book that covers a lot of stuff - check out Under the Sun!
