fresh herbs – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Tue, 31 Jul 2018 18:57:56 +0000 en-US hourly 1 Episode 020: Herbal Pantry: Purchasing Fresh Herbs https://theherbalbakeshoppe.com/episode-020-herbal-pantry-purchasing-fresh-herbs/ Tue, 31 Jul 2018 18:57:56 +0000 https://theherbalbakeshoppe.com/?p=2692 Sending a wholehearted embrace to you!

Beyond culinary herbs, fresh medicinal herbs can be difficult to find. Why bother with fresh herbs? We can feel the vitality of plants through the energetic qualities of fresh herbs. There are many herb farms working extremely hard to supply high quality fresh and dried herbs and it is so good to support them.

Mentions:
American Botanical Council (ABC)
American Herbal Pharmacopoeia (AHP)
University of Mississippi’s National Center for Natural Products Research (NCNPR)

Botanical Adulterants Protection Program
Summary “Adulteration of Essential Oils”

Local Grower Resource from Mountain Rose Herbs
Short List of Herb Farms
Zack Woods Herb Farm – Vermont
Healing Spirits Herb Farm – NY
Ancestree Herbals – Washington
Barefoot Botanicals – Doylestown PA
Gentle Harmony Farm – North Carolina
Oshala Farm – Oregon
Pacific Botanicals – Oregon

Please SHARE this episode with someone who may also be fascinated by herbal medicine. Help me to spread my passion for kitchen medicine and make everyone’s home a place of herbal wisdom. ?✨

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Original music composed by Dylan Rice — singer, songwriter, guitarist.

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[gravityform id=”3″ title=”true” description=”true”] [gravityform id=”1″ title=”true” description=”true”] ]]> Basil Berry Tart https://theherbalbakeshoppe.com/recipe/basil-berry-tart/ https://theherbalbakeshoppe.com/recipe/basil-berry-tart/#respond Fri, 22 Sep 2017 17:22:53 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2184
fresh out of the ovenfresh out of the oven
two dozen basil leavestwo dozen basil leaves
basil sugarbasil sugar
slice of berry tartslice of berry tart
tart pastry and fillingtart pastry and filling
filling ingredientsfilling ingredients
basil sugar first, fruit on topbasil sugar first, fruit on top
basil subtle baked inbasil subtle baked in
basil berry tartbasil berry tart

There’s no question that fresh herbs call to me, maybe they do to you, too. To call it a fatal attraction is far too severe, but there’s a risky element to growing or buying fresh herbs that feels a bit similar. First, there’s the lure of aroma, flavor, nature’s greenness, inspiration. But then comes the pressure. Questions come up on how to use an abundant garden harvest or a prolific potted window plant or even a far too large bunch for sale in the supermarket.

This year I received beautiful, lush basil bunches in my CSA box for three weeks in a row. I didn’t want to waste a single leaf. My family are nor lovers of pesto, tomato sauce, or mozzarella salads. I made some but as time when on thought about preserving, which holds challenges of its own. I dried some, but then turned to basil sugar and basil salt. Both salt and sugar when blended with fresh herbs will absorb a good amount of the plant’s moisture. After combining almost equal parts of the herb and salt or sugar in a food processor or spice grinder, allow the mixture to dry for a while. This blend will last in the refrigerator for much longer than a fresh herb would last and can be substituted for salt or sugar almost anywhere the flavors make sense.

Basil Berry Tart
My CSA box inspired this uniquely flavored tart. For three weeks, it included huge bunches of beautiful basil just asking to be used in different ways. So, I made basil sugar. Herbal sugars and herbal salts are an easy, amazing trick to add botanicals to all kinds of cooking and baking.
Servings Prep Time
8slices 30minutes
Cook Time
40minutes
Servings Prep Time
8slices 30minutes
Cook Time
40minutes
Ingredients
for pastry
  • 1cup (140g) all-purpose organic flour
  • 2tablespoons granulated organic sugar
  • 1/2cup plus 2 tablespoons organic unsalted butter
  • 1tbsp white vinegar
for basil sugar
  • 2dozen large basil leaves
  • 1/2cup (100g) granulated organic sugar
for berry filling
  • 2tablespoons all-purpose organic flour
  • 1teaspoon cinnamon
  • 1 pinch kosher salt
  • 1cup strawberries, trimmed and sliced
  • 2cups blueberries
  • 9drops Angostura Bitters
Instructions
For basil sugar
  1. Basil sugar can be prepared one to two days ahead and stored, covered in refrigerator.
  2. Wash basil leaves and lay on paper towels to dry, patting off excess water. When thoroughly dry, place in food processor and process about 10 seconds until chopped into small pieces.
  3. When thoroughly dry, place in food processor and process about 10 seconds until chopped into small pieces. Mix together in a small bowl with ½ cup sugar, tossing with fingers to coat basil. Place back in food processor and pulse until basil and sugar are completely incorporated. Remove from food processor, set aside or refrigerate until ready to use.
For tart
  1. Adjust oven so rack is one third up from bottom. Preheat to 390°F. Butter a 8-inch tart pan.
  2. Place all pastry ingredients into food processor and pulse just until mixture comes together about 20 seconds.
  3. Measure out 3 tablespoons and set aside in small bowl to reserve for tart topping. Press the remainder of pastry dough into the prepared tart pan until evenly covering bottom and sides.
  4. In large mixing bowl, combine basil sugar, flour, cinnamon, and Kosher salt.
  5. Spread approximately three-quarters of sugar/flour mixture onto pastry dough.
  6. Add strawberries, blueberries, and Angostura bitters to remaining sugar/flour mixture. Toss gently until well combined and spoon into tart pan.
  7. Crumble the reserved pastry dough all over top of berries.
  8. Bake for 40 minutes until pastry dough topping is golden and berries are bubbling.
Recipe Notes

*Using organic ingredients whenever possible maximizes goodness. For this tart, use organic flour, sugar, butter, and fruit if available.

]]> https://theherbalbakeshoppe.com/recipe/basil-berry-tart/feed/ 0 Nettle Pesto Filled Rolls https://theherbalbakeshoppe.com/recipe/nettle-pesto-filled-rolls/ https://theherbalbakeshoppe.com/recipe/nettle-pesto-filled-rolls/#respond Mon, 01 May 2017 18:40:56 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2060
nettle pesto spiral rollsnettle pesto spiral rolls
nettle pestonettle pesto
rolled rectangle of doughrolled rectangle of dough
a spiral of nettle pestoa spiral of nettle pesto
rolls for any mealrolls for any meal

It’s taking time for me to make friends with nettles.

This seems contrary to the experience of other herbalists who consider it a darling. Nettles ranks among the most useful herbs. First, it’s leaves, roots, and seeds are all powerful but different medicines. Second, it is a nutrient dense, mineral rich green vegetable. Third, it can benefit almost every part of our bodies in some way: skin, digestive system, immunity, kidneys and urinary tract, respiratory system, allergies and colds, reproductive system especially prostate gland, musculoskeletal pain relief, and nervous system. Way before I ever thought of studying herbalism, I was prescribed nettles in capsule form by a naturopathic doctor I saw for a chronic cough and fatigue I was struggling with after having my three children in less than three years. This was a shaky introduction, but it was after planting nettles in my back yard that our friendship troubles began.

The actual stinging experience is a bit of a shock. You think, whoa, nettle leaves really do sting. It goes away pretty quickly, but it does hurt. You can see the little spiky hairs all along the stems and back of the leaves. But even more aggressive is the way nettles send out runners and take over a garden.

Nettles bullies me, perhaps not on purpose, it’s just her way. And I am learning to accept her and making peace. I think I am even beginning to love her a bit. I have learned that good gardening gloves that extend past your wrist, long sleeves, and kitchen tongs help immensely. I have not yet figured out what to do about the garden takeover.

Recently, I couldn’t find kale in my small local supermarket for an egg muffin recipe my daughter had asked for. Quickly it dawned on me that the huge amount of nettles in my backyard would work as a replacement. It was a moment of bonding for me. Baking these rolls was another.

Nettle Pesto Spiral Rolls
I've heard nettles referred to as "the new kale", but I don't agree. Nettles taste better than kale, are easier to cook with but they are harder to handle. Fresh nettles truly do sting if touched. Arm yourself with good gardening and kitchen gloves, tongs and a pot of hot water, though, and you will fall deeper in love with them than ever with kale. I eat these rolls for breakfast, lunch, or dinner.
Servings Prep Time
18rolls 40minutes
Cook Time Passive Time
20minutes 1-2hour rising time
Servings Prep Time
18rolls 40minutes
Cook Time Passive Time
20minutes 1-2hour rising time
Ingredients
for nettle pesto
  • 1cup cooked nettlesapproximately 5 cups uncooked
  • 4cloves garlic, sliced
  • 1/2cup walnuts
  • 1/2cup olive oil
  • 1/2cup Parmesan cheese, grated
  • 1/2tablespoon lemon juice
  • salt and pepper
for rolls
  • 4-5cups(508-635g) organic bread flour
  • 1cup(240ml) organic whole milk
  • 1/2cup (1 stick) organic unsalted butter
  • 1tablespoon honey
  • 1 organic egg
  • 1/2teaspoon salt
  • 2 1/4teaspoon(1 package) active dry yeast
  • 1/2cup nettle pesto
Instructions
for nettle pesto
  1. Prepare Nettles: Use heavy kitchen gloves and tongs. Have ready a large pot with approximately two inches of water and lid.
  2. While wearing kitchen gloves, separate nettle leaves from stems, some small stems can remain. Place leaves in colander and discard stems. Rinse nettle leaves under cool water.
  3. With tongs, transfer nettle leaves to pot. Bring to boil on medium high heat, then simmer for 5 minutes with lid on. Remove from heat and cool, covered.
  4. Transfer steamed nettles to colander and allow to drain. Reserve cooking water. This can be diluted then used to water your garden.
  5. When nettles have drained and cooled, coarsely chop.
  6. Combine sliced garlic and walnuts in food processor. Process for 5-10 seconds to coarsely chop. Add 1/2 of nettles and process to combine.
  7. Add remaining 1/2 cup nettles and olive oil. Process about 30 seconds until forms thick sauce, add more olive oil if seems to dry.
  8. Add parmesan cheese, lemon juice, and salt and pepper. Process until pesto forms.
  9. Reserve 1/2 cup for rolls and store in jar adding a thin layer of olive oil on top so pesto will not brown. Can be stored in refrigerator for 2 weeks.
for rolls
  1. Grease a large mixing bowl with butter. Measure 4 cups of flour, have ready one cup additional in case needed. Set aside.
  2. In a medium saucepan over low hear, warm milk with honey and butter until butter is just melted. Make sure not to over heat or scald milk. Remove from heat when butter is melted.
  3. Crack egg into bowl of electric mixer. Whisk by hand just to beat.
  4. Gradually pour milk and butter mixture into egg. Pour in thin stream, whisking constantly.
  5. Begin with 4 cups of flour, adding more if needed. Add flour, salt and yeast. With electric mixer fitted with dough hook attachment kneed until smooth, elastic dough forms. If dough seems too wet, gradually add remaining cup of flour as needed. This dough comes together easily after about 5-7 minutes of kneading.
  6. Turn dough out into buttered bowl. Turn dough to coat all sides with butter. Cover with a kitchen towel and let rise until doubled in size, approximately one hour.
  7. After dough has risen, turn out onto clean, flat surface, you do not need to flour surface. Punch down and cut dough in half.
  8. Working with one half at a time, roll out to a 12 x 8 inch rectangle. Spread ½ cup of nettle pesto over entire surface of dough leaving a ¼ inch border. Roll up starting with long side closest to you. Pinch together end, but this does not have to be tightly closed.
  9. With a long, sharp knife using a back and forth motion, cut into 1 inch slices. Place rolls in muffin tins cut side up.
  10. Repeat with second half of dough.
  11. Cover with kitchen towel and let rise a second time approximately 30 minutes.
  12. Preheat oven to 375°F.
  13. Stir 2 tablespoons of cool water into egg yolk. Brush rolls generously with egg wash.
  14. Bake for 20 minutes until golden. Cool for a few minutes in pan then remove to wire rack to continue cooling. Serve warm or at room temperature. Store in refrigerator or freeze for future use.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this pesto use organic walnuts, garlic, lemons and olive oil if available. For rolls use organic flour, butter, eggs, and milk if available.

If you cannot or are just not up for growing nettles (and I totally understand), they often are available in spring farmer's markets. I have never purchased fresh online, but I think I would try if I didn't have so much in my garden.

]]> https://theherbalbakeshoppe.com/recipe/nettle-pesto-filled-rolls/feed/ 0 Nettle Pesto https://theherbalbakeshoppe.com/recipe/nettle-pesto/ https://theherbalbakeshoppe.com/recipe/nettle-pesto/#respond Sun, 16 Apr 2017 20:15:05 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2003
nettle walnut pestonettle walnut pesto
steamed nettlessteamed nettles
pesto ingredientspesto ingredients
second stage pestosecond stage pesto
garden nettles just pickedgarden nettles just picked

Nothing says spring more loudly than fresh stinging nettles.

Nettle Pesto
I've heard nettles referred to as "the new kale", but I don't agree. Nettles taste better than kale, are easier to cook with but they are harder to handle. Fresh nettles truly do sting if touched. Arm yourself with good gardening and kitchen gloves, tongs and a pot of hot water, though, and you will fall deeper in love with them than ever with kale.
Prep Time
20minutes
Prep Time
20minutes
Ingredients
  • 1cup cooked nettlesapproximately 5 cups uncooked
  • 4cloves garlic, sliced
  • 1/2cup walnuts
  • 1/2cup olive oil
  • 1/2cup Parmesan cheese, grated
  • 1/2tablespoon lemon juice
  • salt and pepper
Instructions
  1. Prepare Nettles: Use heavy kitchen gloves and tongs. Have ready a large pot with approximately two inches of water and lid.
  2. While wearing kitchen gloves, separate nettle leaves from stems, some small stems can remain. Place leaves in colander and discard stems. Rinse nettle leaves under cool water.
  3. With tongs, transfer nettle leaves to pot. Bring to boil on medium high heat, then simmer for 5 minutes with lid on. Remove from heat and cool, covered.
  4. Transfer steamed nettles to colander and allow to drain. Reserve cooking water. This can be diluted then used to water your garden.
  5. When nettles have drained and cooled, coarsely chop.
  6. Combine sliced garlic and walnuts in food processor. Process for 5-10 seconds to coarsely chop. Add 1/2 of nettles and process to combine.
  7. Add remaining 1/2 cup nettles and olive oil. Process about 30 seconds until forms thick sauce, add more olive oil if seems to dry.
  8. Add parmesan cheese, lemon juice, and salt and pepper. Process until pesto forms.
  9. Store in jar adding a thin layer of olive oil on top so pesto will not brown. Can be stored in refrigerator for 2 weeks.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this pesto use organic walnuts, garlic, lemons and olive oil if available.

If you cannot or are just not up for growing nettles (and I totally understand), they often are available in spring farmer's markets. I have never purchased fresh online, but I think I would try if I didn't have so much in my garden.

]]> https://theherbalbakeshoppe.com/recipe/nettle-pesto/feed/ 0