Free Doughnuts Friday June 1st at Krispy Kreme

Friday, June 1st
National Doughnut Day

Friday is National Doughnut Day and in celebration, Krispy Kreme is offering every guest a free doughnut at participating locations.

In our house, every Friday after school, we head somewhere to get a treat. And every year, this is the most anticipated. Don't forget to schedule this one!

Click here to view store locations.

Fans can also share the National Doughnut Day fun with Krispy Kreme on Twitter @KrispyKreme #NationalDoughnutDay.

Healthy Shiny Hair -- 8 Foods Straight From Your Pantry

We all want healthy, shiny hair, all year long. But never is it more important than in the summer. Hours spent in the sun and heat can have a drying effect that will leave hair fuzzy and brittle. To counteract sun damage, Cynthia Pasquella, certified clinical nutritionist, says these foods, straight from your pantry, will give you glossy, healthy strands of hair.  

1. Asparagus

"This veggie is densely packed with folic acid, a B-complex vitamin that helps the body utilize protein better, getting it to your hair faster," says Pasquella. "Just one cup of asparagus has over half of your daily requirement, important since not enough can cause thinning hair." It also speeds up hair growth.

2. Garbanzo Beans

"Since hair is primarily made up of the protein, keratin, it's important to get enough protein to fight off hair breakage and loss," explains Pasquella. "These beans, also known as chickpeas, provide tons along with the trace mineral manganese. It's known to prevent changing pigmentation, a.k.a. gray hair!"

3. Lentils

"They're an ideal source of iron, which is so important for full, lustrous locks," exclaims Pasquella. "Iron helps bring oxygen to the hair follicles, leading to growth and fullness. This is especially key if you have thin hair."

4. Tomatoes

"These are rich in lycopene, an antioxidant which helps maintain levels of collagen," says Pasquella. "Keep yours high by including tomatoes in your diet. They're actually more potent when cooked, so enjoy them roasted or in your favorite homemade marinara!"

5. Avocado

"Long touted as the miracle hair food, they're high in vitamins B and E which promote a healthy scalp and the growth of new strands," says Pasquella. "They're also full of healthy, monounsaturated fats to plump up and moisturize hair follicles. Talk about shine!"

6. Blueberries

"Berries are one of the best sources of antioxidants," Pasquella notes. "They keep hair youthful and vibrant by fighting off the free radicals that can cause graying or brittle texture."

7. Raw Honey

"The sweet stuff is a humectant which holds on to water molecules," explains Pasquella. "Look for raw honey, straight from the source, for the most benefits. Add a teaspoon to smoothies or spread some over whole wheat toast for shiny, moisturized tresses."

8. Cilantro

"This herb works wonders for hair loss!" exclaims Pasquella. "It works as a purifying agent to rid the body of toxic metals quickly. A good thing, since they can stop nutrients from getting to your scalp, resulting in hair loss and dull strands."

Recipe | Toll House S'More Brownies

Toll House S'More Brownies

It wouldn't be summer without campfires and lakes and sunburns and ... s'mores. I have so many memories of our family and friends gathered around a campfire, singing songs, watching the surf, roasting hot dogs ... and roasting s'mores. Summer is fast approaching and expectations of the perfect summer are forming. Be sure to add this to your treat list, even if you're not bundled up by a roaring campfire. They will serve your crowd well.





Ingredients:

Nonstick cooking spray
9 broken in half (18 pieces) whole graham crackers, divided
1 package (18.3 oz.) traditional 13 X 9-inch chewy fudge brownie mix
1/4 cup water
2/3 cup vegetable oil
2 large eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels, divided
2 cups miniature marshmallows

Directions:

PREHEAT oven to 350° F.

LINE 13 x 9-inch metal baking pan with foil leaving an overhang on two sides. Spray foil with nonstick cooking spray.

PLACE 15 graham cracker halves into bottom of pan, overlapping slightly. Break remaining graham cracker halves into 1/2-inch pieces; set aside.

COMBINE brownie mix, water, oil and eggs in medium bowl until blended. Stir in 1 cup morsels. Spread over graham crackers in pan.

BAKE for 25 to 30 minutes or until wooden pick inserted into center comes out still slightly sticky; remove from oven.

PREHEAT broiler.

SPRINKLE remaining graham cracker pieces and marshmallows over warm brownies. Broil for 30 to 45 seconds or until marshmallows are light brown. Watch carefully as browning occurs very fast! A handheld kitchen butane torch can be used as well. Remove from oven to wire rack. Sprinkle immediately with remaining 1 cup morsels.

COOL for at least 1 hour at room temperature. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars with wet knife. Store in tightly covered container.

Source: VeryBestBaking.com

Williams Sonoma Agrarian Gardens

Williams-Sonoma introduces new line for those of us who love to garden!

I love the new line of products from Williams-Sonoma for the home gardener. They are carrying everything from hand tools to bee keeping materials to chicken coops! Lots of ideas and inspiration from this line. As a want-a-be chicken coop owner, I was particularly interested in their aesthetic coops. I also loved the raised garden beds, perfect for the small garden, even balconies. And if you shop your local farmer's market and only preserve, there is something there for you too. Take a look. It's inspiring!

Recipe | Strawberry Rhubarb Bars

The following recipe is one I've adapted from a Better Homes and Garden recipe. It was so delicious with the local rhubarb just coming and the strawberries not far behind, I just had to share it.

Strawberry Rhubarb Bars
Makes: 32 bars

Preheat Oven to 350 degrees
Prepare a 13x9 inch pan with cooking spray; set aside.

-Ingredients-

3 cups old fashioned oats
2 cups flour
1 1/4 sugar
1 cup butter (2 sticks)
3 cups chopped fresh rhubarb (usually about 3-4 thin stalks)
2/3 cup sugar
1/2 cup water
1 teaspoon ground ginger
1 quart chopped fresh strawberries


-Directions-

Preheat oven to 350 degrees. Coat a 13x9 inch pan with cooking spray.

In a bowl combine oats, flour and sugar. Using pastry cutter or fork, cut in butter until mixture resembles coarse crumbs. Remove 2 cups of this mixture and set aside.

Press remaining oat mixture evenly into the bottom of prepared pan. Bake 20 minutes.

Meanwhile, for filling, in a medium saucepan combine rhubarb, 2/3 cup sugar, water and ginger. Cook and stir over medium heat for 8-10 minutes until filing is thickened and bubbly. Stir in chopped strawberries. Carefully spoon filling over hot baked crust. Sprinkle with reserve oat mixture, pressing lightly into rhubarb filling.

Bake 30-35 minutes more or until top is golden and filling is bubbly. Cool in pan on wire rack. Cut in bars.

Bars can be stored in a covered container. Refrigerate up to 2 days or freeze up to 3 months. Thaw at room temperature to serve.

Recipe: Chicken Tortilla Soup

It's a soggy day in the Pacific Northwest, well, specifically Seattle this afternoon. But spring is here and summer is just around the corner, with those sunny previews just wetting our appetite for the warm months ahead. I'm craving fresh fruits and vegetables, minutes out of the the garden. And though they won't come from my family's garden for awhile yet, I can make do with locally grown produce for now.

This recipe is one we enjoy, and it works well for my fat, calorie, and sodium daily allotments. It is especially useful when I've recently roasted a whole chicken and have leftovers -- or I've bought a rotisserie chicken from Costco. While I love the cream based tortilla soup at the restaurant, this is a pretty good substitute.

I have roasted my corn on the cob and the peppers until slightly charred. If you need to crunch some time, use frozen corn and chop the peppers without roasting, although the roasting gives the soup a unique flavor. And to kick up the spices, add your favorite hot pepper along with the green pepper, some red chili flakes, and your good to go.


Chicken Tortilla Soup

A lighter and healthier southwest soup


Serving Size: 8
Cuisine: Mexican
Main Ingredient: Chicken
Categories: Low Fat, Soup

-= Ingredients =-
1 onion; chopped
3 carrots; chopped
3 celery stalks; chopped
3 cloves garlic; chopped
1 large green pepper ; roasted and chopped
4 cups chicken stock; homemade (about 2 cans if you haven't any on hand)
3 cups water
1 teaspoon chili powder
3/4 teaspoon ground cumin
4 corn tortillas; sliced into 1-inch strips
2 tomatoes; diced
1 avocado; diced
3 scallions; sliced on diagonal
1 Sweet Corn on the cob; roasted and kernels cut off of the cob
1 1/2 cup rotisserie chicken; shredded into large chunks
1 teaspoon salt
3/4 teaspoon pepper
3 sprigs fresh oregano
1 tablespoon chopped fresh cilantro

-= Instructions =-
Saute onion, carrots, celery, garlic and pepper in 1 teaspoon of olive oil until translucent. Add chili powder and cumin and saute until fragrant. Add chicken stock and water. Bring to a boil.

Once the soup as come to a boil, add the corn tortilla strips and continue to simmer about 10-15 minutes, or until the tortillas have begun to shred or dissolve.

Then add the rotisserie chicken, roasted corn kernels, tomatoes, scallions, avocado and fresh springs of oregano and chopped cilantro. Season with salt and pepper as desired. Cook for 2-3 minutes or until heated through.

To garnish each individual bowl of steaming soup; top with about 1 tablespoon shredded cheddar cheese, 1 tablespoon light sour cream, cilantro and fried tortilla slices or 3 tortilla chips.

Starbucks Recipe: Chocolate Cinnamon Bread

While the popular Chocolate Cinnamon Bread may have left the glass case in your favorite Starbucks, you can now make it at home when you feel a craving coming on.

The following recipe has been doubled. One for now ... one for the freezer.

Starbucks Chocolate Cinnamon Bread


Chocolate Batter

3 sticks unsalted butter at room temperature
3 cups granulated sugar
5 large eggs at room temperature
2 cups flour
1 ¼ cup dutch processed cocoa
1 tbsp ground cinnamon
1 tsp salt
½ tsp baking powder
½ tsp baking soda
1 cup buttermilk
¼ cup water
1 tsp vanilla

Cocoa Spice Topping

¼ cup granulated sugar
¾ tsp cinnamon
½ tsp dutch processed cocoa
Pinch of ground ginger
Pinch of ground cloves
¼ cup sparkle sugar (for decorating)

Step 1 – The most obvious yet most forgotten (by me anyway) step, preheat oven to 350 F. Grab two 9 x 5 x 3 loaf pans and line with parchment paper.

Step 2 – To mix the batter you’ll start with the butter and sugar. Mix these in an electric mixer until light and creamy, around 5 minutes. Then add the eggs, one at a time, mixing until each is fully incorporated. You may need to scrape down the sides of the bowl a few times to get them fully mixed in.

Step 3 – Grab another bowl and sift together flour, cocoa, cinnamon, salt, baking powder and baking soda. In a separate bowl, whisk together the buttermilk, water and vanilla. With your mixer on a low speed, begin adding the contents of each bowl to the butter mixture, alternating between the two until your mixture is fully blended, but not overly whipped. Then split your batter between the two pans. If your batter is slightly uneven, you can lightly shake the pan to even out the tops.

Step 4 – My favorite step, and the easiest part of the recipe, make your topping. Just combine the sugar, cinnamon, cocoa, ginger and cloves. Then evenly layer the decorating sugar over your batter, followed by the spice mixture.

Step 5 – Finally, bake for 45-50 minutes.

Recipe from Starbucks Website.

Soap Recipes: Lavender Oatmeal and Honey Oatmeal

Isn't it fun when you learned something new? And I have to tell you, soap making is definitely fun and rewarding.

After reading some about making soap from scratch, listening to extremely helpful friends on Facebook, I learned a little about what to do and what not to do. Most especially, I learned not make it from scratch -- visit your local craft store, Michael's to be exact. (To read more about my first attempts at making soap, visit my blog).

Soap making would be a great project for showers, parties, little girl parties if you have extra adults on hand to help with the hot soap, and bridesmaids gifts or gift giving for any occasion.

After some trial and error, I have now made 34 bars of soap. And while I'm still learning, I do know that it is wonderfully fun and fantastically easy. And if I can find more storage space or willing recipients, I plan to keep making bars of soap.

For more detailed information on recipes, etc., Amazon carries a book that got me started down that path called, "Basic Soap Making."




Things I've Learned About Soap Making

1. Go to Michael's and buy soap base; they have many kinds including glycerine, Shea butter base, olive oil base, goat's milk base, etc.

2. Add an "essence" rather than a fragrance. An essence is an essential oil, a natural derivative of the plant itself, rather than just a man-made fragrance.

3. Toast additives when you can, like oatmeal, it brings out its natural flavors and oil.

4. Grind additives to an almost powder like consistency.

5. Use dedicated utensils for soap making. I used a coffee grinder for my lavender. And while I thoroughly scrubbed the grinder, there was still a hint of lavender in my husband's coffee.

Soap Recipes I've Used

From everything I could glean from experienced soap makers; most agree that you should use 1 tablespoon of additive to 1 pound of base.

To begin, you will cut your solid soap base into approximately 1 x 1 inch squares and place them in a heavy glass container. I used a large Pyrex liquid measure. You will microwave the soap in 10-15 second segments until the base is completely liquid.

Then while still hot, add whatever you like. After completely incorporating your additives into the soap base, I stir with a heat-resistant plastic utensil, pour liquid into soap molds and let sit for approximately an hour at the minimum.

Un-mold ... and enjoy.

It's that simple. Molds can be as practical as plastic containers you already have around your house; yogurt or butter containers, or you can purchase molds at the craft store.

Here are the recipes I used:

Lavender Oatmeal

1 pound of Shea butter soap base
1 tablespoon of toasted oatmeal, ground
1 tablespoon dried lavender buds, ground
16 drops of essential lavender oil


Depending on your mold; this will yield about 4 full size bars of soap.

Honey Oatmeal

1 pound of Shea butter soap base
1 tablespoon of toasted oatmeal, ground
1 tablespoon of honey

Depending on your mold; this will yield about 4 full size bars of soap.

I am looking forward to further experimenting with other recipes and looking forward to trying a citrus based glycerine soap next.  If you've tried some recipes you've enjoyed using, I would love to hear from you.

Banana Oat Bread

This is one of my favorite banana bread recipes. It's moist, freezes well, and is loaded with fiber. Make a double or triple batch for your freezer.

Quick note on its history from Wikipedia: "Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s, appeared in Pillsbury's 1933 Balanced Recipes cookbook, and later gained more acceptance with the release of the original Chiquita Banana's Recipe Book in 1950. The origin of the first banana bread recipe is unknown, though some speculate it was originated in the 18th century by housewives experimenting with pearlash. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion in banana bread's popularity."

Banana Oat Bread

• Preheat oven to 350 degrees
• Prepare Loaf pan with non-stick spray
• Yield: 1 loaf

Recipe:

1 cup flour
3/4 cup old fashioned oats
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon cinnamon
1 egg
3-4 medium size bananas, mashed
3/4 cup brown sugar
1/4 cup canola oil

Directions:

In a medium bowl, combine flour, oats, baking powder, baking soda, cinnamon and salt. Make a well inside of the dry mixture.

In another bowl, combine the egg, bananas, sugar and canola oil. Stir until just moistened. Add this to the well in the dry ingredients. Fold together and spoon into prepared pan.

Bake at 350 degrees for 50 to 55 minutes.

Chicken Curry - Even in a Hurry

My parents have a restaurant near them in Lake Oswego entitled, "Curry in a Hurry." I always thought it was such a creative name, and of course it drew my attention because I absolutely love curry -- any kind, anywhere. But traditional curries take time, and it's well worth that time to have an authentic curry dish.

I live in a neighborhood that is culturally diverse. There are many benefits, besides the obvious. One of those benefits is the delightful array of dishes we have at block parties. Many of my neighbors know of my penchant for curry and I've been blessed, yes blessed, to taste curries from neighbors who originated anywhere from Southeast Asia to India and beyond.

This dish is not one of their recipes, but one I've put together for speed and as a melding of some of the flavors I've tasted in theirs. It is one of those dishes you can truly prepare ... in a hurry.

Chicken Curry

Recipe:

2-3 cups cooked chicken (This is where the "speed" comes in. I will usually use about a half of a larger - like Costco - rotisserie chicken or 1/2 of one of my roasted chickens I've made earlier in the week). Shred the chicken into bite size pieces and set aside.

1 tablespoon butter
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 - 3 teaspoons meat curry (or curry spice)
1/4 teaspoon chili powder
1/4 teaspoon turmeric powder
2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup flour
2 cups chicken broth
1 medium apple, diced

Directions:

Melt butter in large saucepan. Saute onion and garlic until translucent. Add ginger, curry, chili powder, turmeric, sugar, salt and pepper. Cook until fragrant, about 3 minutes. Add flour and cook about another minute. It will resemble a paste or roue. Slowly add chicken broth and bring to a boil. Add diced apple and simmer until apple is tender. About 15 minutes. Add cooked chicken and heat through.

Serve over rice (white or brown).

Serve with condiments. Here are some that we like and I serve them in individual ramekins:
peanuts, shredded coconut, raisins, minced boiled eggs or/and parsley.

Medicinal Herbs ... of the 19th Century: Yarrow

Yarrow

Medicinal Uses: antispasmodics, astringents, colds, fevers, digestive

Yarrow is one of the those plants, well, they almost resemble weeds because you will see them growing all alongside of roadways and freeways across America. But this seemingly noxious plant, is actually an herb with a proven medicinal history.

Yarrow grow between 10 and 20 inches, is a perennial herb that yields a single stem that is fibrous and rough. It flowers in several bunches of flat-topped panicles of numerous small white flower heads which bloom from May to August. They really are beautiful and truly, I've always thought they were a wildflower probably due to their propensity to flourish in open fields.

For medicinal use, gather stems and leaves in the flowering stage and hang them upside down to dry thoroughly. They will be ready to use medicinally after they are dried. All parts of the flower are used for this purpose. Store in dry air-tight containers that will not receive much light.

To make a Tea: steep 1 heaping tsp. in 1 cup boiling water for 30 minutes. Drink 3 or 4 cups per day an hour before meals and upon retiring. It must be warm to be effective. Source: http://medicinalherbinfo.org/herbs/Yarrow.html.

Purdue University says this of Yarrow. "As a medicinal plant, yarrow and other Achillea species have been used as antispasmodics, astringents, carminatives, diaphoretics, stimulants, and tonics. In addition, yarrow has been used against colds, cramps, fevers, kidney disorders, toothaches, skin irritations, and hemorrhages, and to regulate menses, stimulate the flow of bile, and purify the blood. Chinese herbal medicine specifies the use of Achillea sibirica Ledeb. for stomach ulcers, amenorrhea, abdominal cramps, abscesses, snakebites, traumatic falls and bleeding, and to reduce inflammation. The alkaloids present in yarrow have decreased the required blood clotting time in rabbits. Extracts of yarrow exhibit antibiotic activity and may also act as antineoplastic drugs. Contact with yarrow has been reported to cause dermatitis.

Read more of Good Living's Medicinal Herb series.

Medicinal Herbs ... of the 19th Century: Spearmint

Spearmint

Medicinal Uses: primarily digestive, used to treat nausea and other stomach ailments

As most of our medicinal herbs have, spearmint also has long history. It was first discovered in St. Pierre, France and was first brought to North America in the early 1500's by settlers who used this herb to prevent and treat scurvy due to its high vitamin C content.

Spearmint is a perennial herb first found in Central Europe. The herb is easily grown in moist soil and prefers a sunny location to develop its essential oils but can tolerate partial shade.

Spearmint is most useful when made into a tea by infusing its leaves or as an essential oil. If using to make tea,  the leaves should be cut prior to herb's flowering to achieve maximum benefit.

Part of the mint family, Spearmint has been used to treat stomach and bowel ailments for its tendency to increase bile production to aid digestion. Spearmint, however, has also been used as a remedy for nausea and vomiting, especially during pregnancy. There is some evidence that it can also be used to treat the imbalance of testosterone that sometimes occurs in women resulting in masculine hair growth.

WebMD also says Spearmint can be used to treat, "sore throat, colds, headaches, toothaches, cramps, cancer and inflammation of respiratory tract. Some people use it as a stimulant, germ-killer, local pain-killer, and anti-spasm medication. Spearmint is applied directly to the skin for swelling inside the mouth, arthritis, local muscle and nerve pain, and skin conditions including pruritus and urticaria."

National Garden Day: May 11, 2012

Friday is National Public Gardens Day and compliments of Better Homes and Gardens magazine, you can have free admission.

Click here to find which gardens in your area are participating.

Don't forget to print your free coupon.

Medicinal Herbs ... of the 19th Century: Marjoram

Marjoram


Medicinal Uses: cold symptoms, cough, digestive ailments, lack of appetite, gas, and menopausal symptoms.

Marjoram is one of my favored culinary herbs. Its complimentary to most things that I cook and works well with other more fragrant herbs. While it may be more subtly flavored than other herbs, Marjoram takes a leading role for medicinal uses. It also has a long and varied history, including a spicy role in Greek Mythology where is was always said to be used in love potions.

Marjoram is a perennial herb related to Oregano and is of the mint family, first discovered in the Mediterranean, and known for its fragrant leaves.

There isn't a lot of scientific study on this herb's effectiveness. However, WebMD describes Marjoram as an herb that is especially beneficial when made into a tea. "Tea made from the leaves or flowers is used for runny nose and colds in infants and toddlers, dry and irritating coughs, swollen nose and throat, and ear pain."

WebMD also says, "Marjoram tea is also used for various digestion problems including poor appetite, liver disease, gallstones, intestinal gas, and stomach cramps. Other uses include treating diabetes, sleep problems, muscle spasms, headaches, sprains, bruises and back pain. It is also used as a 'nerve tonic' and a 'heart tonic,' and to promote better blood circulation."

Read more from Good Living's Medicinal Herb series.

Medicinal Herbs ... of the 19th Century: Peppermint

Peppermint

Medicinal Uses: stomach ailments, IBS, nausea, indigestion, colds.

Peppermint is one of those herbs that seem, well, very un-herb-like. We, or at least I often associate it first with candy and ice cream ... Christmas, actually.

But peppermint has proven to be a powerful force in the medicinal herb world, and has held this honor for centuries.

Peppermint grows to about 20 inches tall, is an herbaceous perennial and also is a member of the mint family, of course. Its leaves are dark green with reddish veins. The flowers are purple and are about 5mm in diameter and bloom in mid to late summer. It grows best in moist, shady locations.

Ancient historians have tracked the migration of peppermint from Rome to England where early settlers brought it to America in the 17th century. It was then first grown commercially in Michigan in the 1760's.

Long known to cure stomach ailments, peppermint was a stable in the medicinal gardens and apothecary shops of old.

Today, Harvard University says, "Several studies have shown that peppermint oil seems to be fairly effective at relieving irritable bowel syndrome (IBS), a collection of symptoms that includes abdominal cramping and pain, bloating, constipation, and diarrhea."

The National Center for Complementary and Alternative Medicine adds to the findings that peppermint also relieves symptoms of nausea, indigestion and colds.

While peppermint has many compounds, one of the most essential for medicinal purposes is menthol, which is a primary ingredient in many over the counter drugs.

Medicinally, both the leaves and the flowers are collected soon after the flower begins to open. They can be used either fresh or dried in tea, or distilled to create the essential oil of peppermint.

I found an interesting story regarding the distilling of peppermint. "Peppermint oil, whose major constituent is menthol, must be distilled from the peppermint plants. According to Michigan's Department of Natural and Environment, growers there initially used "a copper kettle and a condenser pipe, much like the traditional moonshine stills of Appalachia. This caused problems during Prohibition, when mint distillers had to secure state and federal permits in order to carry on distilling."

For additional fun facts regarding peppermint, visit this site.

Read more from Good Living's Medicinal Herb series.

Medicinal Herbs ... of the 19th Century: Golden Oregano

Oregano

Medicinal Uses:  antiseptic, stomach and respiratory ailments, anti-fungal, antibacterial, cancer.

Oregano is one of those herbs that most everyone knows and loves. Pizza, lasagne, pastas ... and the list goes on and on. Who doesn't love the Italian food so richly spiced with oregano and basil and marjoram?

But in recent years, there have been some studies conducted on the medicinal qualities of oregano and a naturally occurring compound within the herb. And they've found some pleasing results, especially to those of us who love Italian food. 


Oregano is an herbaceous perennial herb that grows to about 20 inches tall sporting pink flowers that typically bloom late July through September and have pointed olive green leaves that are opposites. Golden Oregano is also part of the mint family and delightfully, is attractive to butterflies.


Early medicinal uses for oregano were detailed by Hippocrates. It was used antiseptic as well as stomach and respiratory ailments. Often oregano leaves were used in poultices and applied to muscle pain or insect bites. It is high in antioxidants and has shown antimicrobial activities against strains of listeria.


A 2008 British study reported in the UK's Daily Mail found that miniscule amounts of a naturally occurring compound in oregano called carvacrol can, "Sterilize septic water, kill giardia, treat fungal infections such as candida and rivals pharmaceutical antibiotics such as streptomycin and penicillin in its ability to eliminate microbes.

Preliminary research into the oil found that tiny doses are capable of wiping out fungi and bacteria, including MRSA."


In 2012, new studies continue to sustain previous research into how beneficial carvacrol can be to our bodies. They also indicate that oregano may also extend beyond its ability to fight bacteria.  New research from Long Island University is showing that the compound found in oregano is effectively eliminating cancer cells; most specifically that of prostrate cancer.

“We used various concentrations of this drug and we were happy to see that caused complete inhibition of cell growth,” said Supriyah Bavadekar, professor in the College of Pharmacy and Health Science center at Long Island University.

"Bavadekar’s team is still running tests on carvacrol, but preliminary reports have revealed that the compound is an extremely potent anti-cancer agent – eliminating nearly all the prostate cancer cells it was tested against," says Fox News.

Read more from Good Living's Medicinal Herb Series.

Medicinal Herbs ... of the 19th Century: Valerian Root

Valerian Root

Medicinal Uses: sleep disorder, anxiety, headaches, depression, IBS.

Valerian Root is one of the herbs I was least familiar with in the 1860 Kitchen Garden of Champoeg State Park. However, when I looked at its common names, I was quite surprised.

Common names for Valeriana officinalis are Valerian, all-heal and garden heliotrope.

One of my very favorite garden flowers I have long used in window boxes is heliotrope for color, texture and its sweet fragrance.  I had no idea of its other uses. In fact, as early as the sixteenth century, flower extracts of garden heliotrope were used as perfume.

Medicinally, oil extracts from the dried root of the Valerian has been used for centuries, dating back to Ancient Greece and Rome. In fact, Hippocrates, often wrote of its healing properties. It was commonly administered for sleep disorders and anxiety.

Today, Valerian is still used to treat sleep disorders, anxiety, and other conditions as well. It is used for headaches, depression, irregular heartbeat, trembling and irritable bowel syndrome (IBS). It acts almost like a muscle relaxant or sedative and is considered safe to use for short periods of time, four to six weeks, especially as a sleep aide.

Most commonly, you can find Valerian in supplement form, liquid extracts, and tea.

For more information on Valerian, visit the National Center for Complimentary and Alternative Medicine. 

Read more from Good Living's Medicinal Herb Series.

Medicinal Herb Gardens ... of the 19th Century: Sage

Sage

Medicinal Uses: inflammation of mouth and throat, indigestion, menopausal symptoms, boost memory, and improve mood.


Yesterday, I promised to begin a series of the medicinal uses for herbs found in a historically accurate 1860's herb garden and see what research shows today that might either verify it as an essential herb for today's herb garden, or shows that it should be eliminated.

Sage is one of the most common herbs found in culinary herb gardens. I love its swede like texture, the greenish gray leaves. And while I must admit, turkey always comes to mind when I think about this herb, it actually has a varied and diverse history. In fact, sage wasn't even used for food flavoring until the 17th century.

This herb is a member of the mint family and is best used as a fresh herb when its aromatic flavors are heightened. Its flavor has been described as a combination of rosemary, pine and mint. When dried, its flavor is more camphoric.

Historically, sage was used as fertility treatments in Egypt and in ancient Greece, a solution was made using sage and water to clean sores and ulcers and to stop bleeding. It was also thought to extend life.

Today, sage is often used for mouth and throat inflammation, indigestion and sweating. It is also thought to alleviate menopausal symptoms in some women. There also is a small study that validates the use of sage to improve mood and boost memory, especially in healthy young people. It also has shown positive results in another clinical study where it showed enhanced thinking and learning abilities in older adults with mild to moderate Alzheimer's.

This plant is used in the following forms: dried leaves, liquid extracts, and essential oils.

Women who are pregnant or breast feeding should not take this for medicinal purposes.

For more information on sage and others herbs, the government website at the National Institutes for Health is a great resource.

Click here for more information on sage.

Preservation: Sage can be stored fresh in the refrigerator in ziplock bags for two weeks, frozen for two months, or dried whole and crushed just before using.

Medicinal Herb Series