Issue 50
January 2009
From Sharon’s Garden I hope you all had a wonderful festive season and you are looking forward to the year ahead. Our festive season started on 21 December when my first grandchild was born – as you can imagine it was great excitement within the family. If you haven’t already ordered, Linda still has a few of the ‘Living Consciously’ diaries left. As I have mentioned before, it is a really useful one to have as it gives lots of great information on a variety of subjects, including gardening by the moon. Which I use all of the time. The new herb courses will be starting in January and the details are on the last page. Instead of running the one day workshops every Saturday, I will now do them, on request, for groups of 5 or more. This means you can choose the day and time which will suit your group the best, from Monday until Saturday, and the classes can be in the morning, afternoon or evening. With all of the rain and sunshine my gardens are once again wild, and so I will be having another harvest day on the 17 January. Please let me know if you are interested Sharon |
Herb of the Month Sweet Basil Ocimum basilicum The spicy smell of this popular herb brings summer into any kitchen. Basil is generally associated with Italian cooking, and is probably best know as the main ingredient of pesto. It did, however, originate in India. Where it has been used for centuries for cooking and in the medicine chest. Historically there are many beliefs and superstitions regarding basil. To the Ancient Greeks the herb was a symbol of hostility and insanity. The Italians associated basil with love; when a woman was ready to receive her lover, she would place a basil plant on her doorstep to show that he would be welcomed. In England it was also considered a herb of love and for testing faithfulness. A sprig of fresh basil placed in the hand of an unfaithful partner would wither and die within minutes In France the herb was only for the use of the monarchy and had to be cut with a pair of gold scissors held by the monarch. In India, the herb was considered sacred to the gods Krishna and Vishnu and was greatly respected and it was basil that was used to swear oaths upon in courts. In Haiti it was used for protection against evil spirits and in Mexico to attract money. In medicine basil also had opposing reputations, with some physicians praising it for healing digestive ailments, fevers, snake bites, hysteria and other nervous conditions and others maintaining that it caused insanity, comas, internal organ damage and caused worms and lice in the body. | Cultivation: Basil is an annual that grows easily. It likes full sun and well drained soil and lots of water when it is hot. Remove the flowers as they appear and it will bush out and last longer. Basil grows really well in pots. It is a good companion plant to have in the vegetable and flower gardens as it is an insect repellent. Do not plant near to Rue as they are bad companions and one of them will suffer. Household: It is an insect repellent, so try placing a pot in the kitchen, or next to the braai area to deter flies. Remember to bruise the leaves occasionally to release the oils. Culinary: Add fresh to salads, pasta, pizzas and any Mediterranean dishes. It goes well with tomatoes, lamb, fish and chicken. Add at the end of cooking for the best flavour. Use in oils and vinegars. Dried basil does not taste very strong, and it also does not freeze well as it goes black. It is more successful to freeze the leaves between layers of tin foil, or finely chopped in ice cubes Medicinal: It is an effective digestive herb when taken as an infusion. For mental fatigue and nervous stress it can be taken as an infusion or steeped in wine for 2 days. Combined with hyssop or honey it is used for coughs. Fresh leaves can be rubbed onto insect bites to stop the itching and an inhalation is useful for colds and hayfever. Cosmetic: Add a bunch of basil to your bath for an instant ‘lift’. Use as a steam to treat acne. |
Indigenous Page
Uit Letitia se tuin: My tuin is ‘n fees!!! Deurmekaar en oorgroei weens die tekort aan ‘n tuinier, maar nog steeds pragtig! My wens vir julle almal vir 2009 is om vir ‘n tydjie rustig en stil in die tuin te kan sit en net te luister na julle elkeen se eie persoonlike, hemelse boodskap. Mag ons almal in 2009 leer om meer te luister en met Godlike leiding ‘n wonderbaarlike jaar te ervaar. Baie dankie vir julle ondersteuning van die afgelope jaar! Letitia 016 362 0754
What is in a name: Carrisa most likely derived from the Sanskrit “corissa”, a name of one of the Indian species. Edulis means it is edible. In northern Nigeria known as “cizaki” and in Malawi as “Mpambala” and “mkokolo” Also known as: Natal plum (English), enkeldoring-noemnoem (Afrikaans), Natalpfaume (German), emir (Arabic), mtandamboo (Swahili) |
Num Num Carissa edulis Family: Apocynaceae There are about 20 species, native to Africa, Madagascar, Arabia, Asia and Australia. Four species indigenous to southern Africa. Introduced into America by Theodore L. Meade in 1886, and re-inforced there by seeds brought in by David Fairchild in 1903. An evergreen shiny shrub or small tree up to 5m. Grows on rocky hillsides and prefers dryish conditions. Can be grown in a pot. Lovely, very fragrant, small white, waxy, five-petalled flowers from September to December. Medicinal uses: The root is used for chest complaints, coughs, venereal infections, gastric ulcer and in expelling worms. A root decoction is also used for treating malaria. The leaves are used in the treatment of hernia or cyst. The bark is used as an aphrodisiac. The leaves contains a wide range of anti-microbial activities, probably due to the presence of tannins and saponins. The leaves, stem and root barks are used for toothache, as abortigacient and as purgative. In research studies, extracts of the num-num significantly reduced the blood glucose level in diabetic rats with insignificant changes in normal rats. House & Home: Excellent to use as a protective hedge. Sheep and goats eat the leaves and used as fodder for the goats and camels in the dry parts of Sudan. Can be used as a source of dye Culinary use: The 1 cm dark red rounded berries can be eaten unripe or ripe (recommend eating only fully ripe fruit). They can be used for jellies and jams. The root is used to flavour food and drinks. A latex comes out of the berries when they are cut open, this latex will form a ring around the inside of any pot you cook it in. Vinegar can be made from them by fermentation. You can freeze Num-num berries whole or sliced, peeled or unpeeled. After freezing, used for cooking. You can also can them in a sugar syrup. Traditional use: Bena people boil unripe berries in hot water to make porridge. In Ethiopia an important food and medical plant. In Ghana the fruits are added to the food of invalids as an appetiser. A piece of the root is fixed into a hut roof as a snake repellent in Kenya.
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RECIPE
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Beetroot Pesto This has the most amazing colour and a great taste too
250g boiled beetroot 100g pesto (can be home made or ready made) 2 Tbsp Olive Oil Salt & Pepper Pasta for four Sour cream and Parmesan to serve
Liquidize the beetroot, pesto and olive oil together. Cook the pasta as per instructions on packet. Drain Combine the sauce and pasta Serve with sour cream and parmesan
Basil Muffins These muffins make a nice change to bread rolls 3 cups self raising flour ½ cups torn basil leaves ¼ cup sundried tomatoes 2 tbsp sugar 1 egg, beaten ¼ cup olive oil ½ cup milk Salt and black pepper Combine all dry ingredients in a mixing bowl. Beat together oil, egg and milk and mix into the dry ingredients – do not over mix. Bake at 200 C for 15 minutes |
Il Pesto There are hundreds of variations of the classic pesto sauce, but this is a particularly good one. Use it over pasta, vegetables, meat, as a spread, as a dip, add to soups – the list is endless!
4 handfuls fresh basil leaves, washed but not bruised Large pinch salt 2 cloves garlic, peeled and cut in half 1 handful pine kernels 2 Tbsp Parmesan cheese, grated ½ wine-glass good olive oil Salt and black pepper
Use a pestle and mortar or food processor to reduce the basil, garlic and salt to a smooth puree. Add the pine kernels and cheese and blend. Then add the oil, a little at a time, until you have a smooth and creamy sauce. Season with salt and pepper
After a period after over indulging, a few herbs can be valuable in a detox program: Alfalfa: Breaks down poisonous carbon dioxide. A natural diuretic and laxative. A builder, cleaner, infection fighter. Cayenne: An alterative, antioxidant, antiseptic, and circulatory stimulant. Works as a catalyst, carrying all the other herbs quickly to the part of the body where they are needed most. Chickweed: It has been shown to purge out fatty substances from our body and builds up our immune system Dandelion: It efficiently clears the waste, toxins and poisons that are excreted by the liver. Promotes healthy circulation, strengthens weak arteries. Ginger: Used as a cleansing agent to the bowels, kidneys and skin. Papaya: Contains papain, an enzyme that breaks down protein. Very soothing to the stomach and digestive tract. Psyllium seed: Works as a broom, sweeping the gastrointestinal tract of toxins. Remember to drink a lot of water! |
The Last Page
Herb Courses January 2009 to March 2009
Muldersdrift 17 Jan 10.00am Garden harvest day 24 Jan 9.00am Module 1 Gardening, propagating and harvesting herbs 14 Feb 10.00am Bath and skin products workshop 28 Feb 9.00am Module 2 Culinary herbs and immune System 14 Mar 10.00am Basic herbal first aid box 28 Mar 9.00am Module 3 Skin care
The following workshops are available on request for groups of 5 or more: Liqueur making, organic gardening, bath and skin products, herb and spice mixes for culianry use, herbal first aid box, herbal products for babies and toddlers, herbal remedies for common ailments, green cleaning for the home. Workshops – Meyerton Branch3 Jan – Mod 1, Planning a herb garden, Fertilizers & Insecticides (09h00-13h00) R300 10 Jan – Detox with the help of herbs – (13h00–17h00) R250 17 Jan – Module 6, Nervous & Reproductive System, Herbal wines (09h00-13h00) R300 24 Jan – Herbal preparations for Mature skin (09h00-13h00) R250
7 Feb – Mod 2, Immune & Lymphatic Systems, Cooking with Herbs, (09h00-13h00) R300 14 Feb – Mod 7, Circulatory & Digestive Systems, Oils & herbal teas, (09h00-13h00) R300 21 Feb – Cooking with Herbs & Spices R250 (Great fun with new recipes) 28 Feb – Thai Cooking (09h00 – 13h00) R250
All Kiddies Workshops available on request
Courses and workshops cost R300, which includes all materials, a recipe booklet and refreshments.
Essential Herb Products For all of your herbal requirements Contact us for more details Edward Proctor 082 463 1360 Or go to our website www.essentialherbs.co.za
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2009 Diary Let this exquisite diary accompany you on your daily journey of soul-full-ness. A5, Hard cover, planting guides and moon cycles, recipes, poetry, play dates and gratitude space, year planner, monthly planner. Printed on triple green chlorine free paper R160 (incl p&p)
083 462 8123 /021 788 7276
Contact Us Sharon sharon@barefootherbs.co.za Cell: 082 415 3743
Letitia Tel: 016 362 0754 Cell: 082 451 9876
Visit our Website and see photos, past newsletters, products and recipes
Disclaimer Herbal remedies should be treated with the same care and precautions as all other forms of medication. An illness should be taken seriously and self-medication used only with the confidence that comes with professional advice. While herbal medicines are safe and effective when used appropriately, the author cannot accept liability for any consequence
Not Interested? If you do not wish to receive this newsletter, please send an email with ‘remove’ as the subject line and we will take you off our mailing list. Rude comments are not necessary. I can’t believe they make you happier and they certainly don’t improve my day. Also please make sure your wife, husband, child, friend, partner or someone else hasn’t asked for it to be mailed to your address, as we remove you and then get the complaints from them. |
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