Using fresh herbs for tea
Kevin Reilly
12 years ago
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fatamorgana2121
12 years agoRelated Discussions
Which of these herbs can/can't be taken in tea?
Comments (4)Most leaves work ok as a tea, and most are ok dried (echinacea leaves are usually best fresh; the root is best fresh but can be used dried, depending on the species). Barks and roots usually require a cold infusion (cold water overnight) or a strong decoction (add boiling water, let sit overnight). For details see Michael Moore's materia medica manual, available online. Milk thistle is usually prepared as a tincture for medicinal use; some people grind the seeds and eat them as food. Burdock root is also commonly eaten in soups, and you could make a fine spring salad with several common weedy greens, such as young dandelion, chickweed, and miner's lettuce....See MoreFresh stevia in tea?
Comments (4)Yes, fresh leaves can be infused along with other herbs, including black tea. Getting the amount right, however, is problematic. You'll just have to experiement. Thing is, the sweetness of stevia varies enormously, depending on where it was grown, the soil it was grown in, the time you harvest it, and all sorts of other variables. The usual way of using it is as a dried powder. This powder does not dissolve like sugar, but you don't HAVE to drink the dregs in the bottom of the cup, do you? Use this as a guide. I've posted it here many times before. Use dried, powdered leaves as a substitute for sugar. One tablespoon of stevia or less is equivalent to about 1 cup sugar. Some people notice a slight after-taste, while others do not. A liquid sweetener is made by pouring 1 litre boiling water over 1 tablespoon dried leaves and leaving to infuse. Refrigerate and use within a few days or freeze for later. To make a syrup, place 4 teaspoons dried powdered leaves in a saucepan with 2 cups water, simmer slowly for 10-15 minutes. Cool and refrigerate. A teaspoon of Vitamin C powder may be added to act as a preservative. An infusion of fresh or dried leaves can be drunk as a beverage, hot or cold, or added to other herbs as a sweetener. If using fresh leaves to replace dried quantities listed above, multiply the amount 5 times. Approximately 6 large leaves chopped finely is a substitute for 1/2 cup of sugar for baking or in cooked recipes. 1 teaspoon of ground stevia is equal to 1 cup of sugar; 2 drops of liquid essence is equal to 1 teaspoon sugar. An extract can be made by combining 1 cup vodka with 3/4 cup fresh stevia leaves in a jar. Shake every day for 2 weeks, then filter through a coffee filter. Add a drop to beverages....See MoreDried or fresh herbs in spaghetti sauce
Comments (5)The info from NCHFP was very interesting. Rosemary, I'm sorry you felt as if you were being singled out. The responses were not intended as rude, especially from those specific people who replied to that post. They were merely pointing out that altering approved recipes changes the equation, which is also what Dave was referring to when he asked if the NCHFP reply also knew of your decision to double. I'm sure if you called and asked your extension office would tell you the same. Substitutions, additions, or assumptions based on a different recipe have the POSSIBILITY of having dire consequences, not an automatic death sentence. It's all dependent on what level of risk you're willing to assume. I'm sure the recipes are tested to be much safer than the absolute minimum, so as to not cause issues with inadvertent oopsies. People on this forum were right to correct a tip that could mislead other people in the future on something that might be a much bigger safety issue--who knows who might read that thread in two years. They do it to educate and help, not to put people down. Personally, I have learned so much from being a part of this forum and am grateful. Aside from safety issues, another reason to not increase herb/spice quantities is that they change flavor over time in the jar. Many herbs are really best with just a short (or no--basil) cook time, and longer just brings out bitter notes. I just opened a two-week old jar of apple butter that was amazing at canning time, but just that period has changed its flavor, causing the spice to become nearly overpowering....See MoreISO: Recipes using fresh herbs
Comments (15)Pat, you can use fresh herbs in just about any recipe that you would use dried herbs in. Some fresh herbs though are added at the end of cooking. Especially something like basil. I like to add a handful or two of fresh basil to a quick tomato, garlic pasta sauce. And you can use fresh basil and fresh oregano in salads. Greek Italian Recipes using fresh Oregano: Home Cookin Chapter: Recipes From Thibeault's Table Tomato - Oregano Tarts ====================== Source: Roger Verges Vegetables 1 lb very ripe tomatoes 2 Tablespoons olive oil 1 clove of garlic Salt and pepper 1 slice of bread 1/2 lb puff pastry 2 Tablespoons or Capers or 4 oz black olives (Nicoise or Kalamata) - pitted 6 oregano sprigs . Peel and seed tomatoes. Chop coarsely. Put olive oil into a sauce pan or skillet heat, add tomatoes, minced garli and salt and pepper to taste and saute for 7 to 8 minutes. Trim crusts from bread and process into crumbs. Mix crumbs with 2 oregano sprigs. Add to Tomato mixture. Set Aside. Roll puff pastry into a generous 12 inch square. Place on a chilled baking sheet. (may also be made into 4 six inch circles, use a tart ring or plate as a template and cut out) Prick pastry all over, leaving 1/2 inch border unpricked. Bake for 10 minutes. Remove from oven and spread a layer of tomato mixture and sprinkle with capers or olives. Return to the oven and bake an additional 8 minutes. If serving as a first course, allow one per person. Or cut the large tart into small squares and serve as an appetizer in the living room. Garnish with sprig of oregano. Home Cookin Chapter: Recipes From Thibeault's Table Green Bean, Zucchini and Potato Stew (Fassolakia Iadera ======================================================= Adapted from: Krinos Foods (The original recipe called for a large can of tomatoes and did not include garlic or oregano.) Green Bean, Zucchini and Potato Stew (Fassolakia Iadera)This is a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese . 1/4 cup olive oil 1 cup chopped onion 1 clove of garlic, minced 1 pound fresh green beans, trimmed, halved crosswise 1/4 teaspoon cayenne pepper 8 ounces zucchini, cut into 1-inch-thick slices 8 ounces russet potatoes, peeled, cut into 1-inch cubes 3/4 cup chopped fresh Italian parsley 1 to 2 tablespoons fresh oregano chopped (or dried) 1 14 ounce can of Italian-style tomatoes, chopped. 1/2 cup chicken broth . Heat oil in heavy large non-stick skillet over medium-high heat. Add onion and sauté 5 minutes.Add Garlic and green beans and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes, cayenne pepper, parsley and oregano. Pour tomatoes and their juices over vegetables. Add chicken broth. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 1 day ahead -- cover and refrigerate. Serve warm or at room temperature. 6 To 8 Servings...See MoreKevin Reilly
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