Herb butters add a delightful flavor to vegetables, crackers, breads and meats. They are quick and easy to prepare and turn an ordinary dinner into a meal to remember
Hints:
Use unsalted butter
Use lemon zest to enhance flavor
Mix into softened butter or simmer
Herb butters get stronger with time. Refrigerate two to three weeks. Freeze two to three months
Add nuts just prior to serving
Chop fresh herbs, cut with scissors, or food process fully dry
1 tablespoon vegetable glycerine or 2 tablespoons cocoa butter
A few drops essential oil (any kind), optional
To an herbal infusion, add honey and vegetable glycerin or cocoa butter. You can add a few drops of essential oil of your choice. Choose a herb that appeals to your senses and that you find pleasing.
Apply the following herbal mask and allow it to set for 10 minutes.
1 tablespoon comfrey leaves, chopped
1 tablespoon chamomile, chopped
1/2 cup boiled water
3 tablespoons yogurt or powdered oatmeal (grind in a blender or coffee grinder).
Infuse comfrey leaves and chamomile in boiled water. Cover and steep 10 minutes before straining. Add to yogurt or oatmeal and apply liberally on your face and neck. Lie down and cover your eyes with a cotton ball dipped in the leftover infusion (put on relaxing, soft music as you wait for it to set). Rinse and apply an herbal toner.
Annoint your candle with the oil that you have chosen. This is done by placing a little of the oil on your fingertips. Grasp the candle at its midpoint with your left index finger and thumb, and use your right index finger and thumb to stroke oil on the candle from the midpoint up to the top of the candle. Next, grasp the candle at its midpoint with your right index finger and thumb, and use your left index finger and thumb to stroke oil on the candle from the midpoint down to the bottom of the candle. Continue in this fashion until the entire candle has been annointed.
All-purpose Candle Annointing Oil
1 cup rose petals
1 cup violets
1 cup water
1 cup olive oil
1 tablespoon clove oil
2 teaspoons powdered cinnamon
1 tablespoon powdered myrrh
1/4 cup wild fennel seeds
Simmer all in 2 cups of water, covered, for 1 1/2 hours, or tincture in brandy to cover for 1 month. Drink 1/2 cup of tea daily or dilute a teaspoon of tincture in boiled water. It is safe for elderly folks and children in half doses. For elderly folks, drink 1/4 cup of tea twice daily. Children over 10 years old may drink 1 teaspoon to 1 tablespoon of diluted tea daily for 1 to 2 weeks of the month. If suma and Siberian ginseng are not available as roots, use a tablespoon of dried herbs or buy a tincture (an alcoholic tincture of these roots is often available in health food stores) and add a few drops to your tea.
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