Medicinal Herb Gardens ... of the 19th Century

Medicinal Lavender

During a recent trip this spring to Molbak's in Woodinville, Washington, I delighted over their array of robust herbs, particularly drawn to camomile and other "tea" herbs.

I've always been fascinated with herbs. I can't say why, exactly. Somehow they seem a bit mysterious; intriguing for their healing properties that historically only a select few were privy to. They seem, to me, historical ... and they are; often their scents are alluring, the texture diverse, and their flowers, delicate and beautiful.

Oh, and they make the most fantastical knot gardens.

While traveling on Spring Break, we visited historic Champoeg State Park in Oregon. While we've been there countless times over the years, I've yet to accomplish a visit while their living historians are working in the historically accurate 1860's Kitchen Garden, which will happen Saturday's throughout July and August.

I picked up a hand-drawn map of the still dormant garden and was thrilled at the variety of foods, flowers and yes ... herbs available and readily used by 19th century gardeners.

Here is a list of the medicinal herbs grown in this 1860's Kitchen Garden.

• Sage

• Valerian Root

• Golden Oregano

• Peppermint

• Marjoram

• Spearmint

• Yarrow

There is so much in the news regarding the renewed interest in medicinal herbs. Tomorrow, I'll begin to blog about current news and research regarding these centuries-old herbs.

Chai Icebox Cookies

If you love your Chai latte's or India's spiced tea on the coldest of winter days, or the flavors bring the Christmas season alive, you will love these easily made and easily baked cookies. So convenient to bake now or freeze dough for later use. Wrap unbaked cookie logs in wax paper and freeze or share with a friend.




Chai Icebox Cookies

Ingredients

3 cups flour 

1/4 teaspoon salt

1/4 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

Dash of freshly ground black pepper

1 1/2 cups powdered sugar

1 1/4 cups butter, softened

2 tablespoons ice water

Sanding Sugar

Directions:

Combine flour and next 5 ingredients (through pepper), stirring well with a whisk. Cream sugar and butter in a mixer until light and fluffy. Gradually add flour mixture to butter, beating until just combined. It will be crumbly. Sprinkle dough with ice water and toss with a fork. Divide dough in half. Shape dough into 2 (12-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.

Preheat oven to 375°.

Unwrap dough logs and roll in sanding sugar. Using a serrated knife, cut cookie logs about 1/4-inch thick. Place cookie 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.

Toasted Cranberry Walnut Granola Make Wonderful Hostess Gifts

It's that time of the year again; parties and weekends away, celebrations, and lots and lots of gifts. Hostess gifts from your kitchen can make some of the most appreciated and thoughtful gifts during the Season. Here is a recipe that my family loves and I've had several requests for recently. It combines flavors of the season with a nutritional boost. This will keep in an airtight container for up to a month. I love to portion half of the recipe into snack size bags to include in lunches or sprinkle over salads and yogurt. Enjoy.


Toasted Cranberry Walnut Granola

4 cups old-fashioned rolled oats
1 1/2 cups raw pumpkin seeds, hulled
1 cup sweetened, shredded coconut
1 1/4 cups walnuts
2 cups dried cranberries
1/2 cup raisins
3/4 cup pure maple syrup
1/2 cup extra-virgin olive oil

Coarse salt

Directions:

Preheat oven to 300 degrees.

Combine all ingredients in a large bowl and stir until entire mixture is moistened. Transfer to rimmed baking sheet and spread evenly. Bake for about 45 minutes or until toasty brown. Stir every 10 - 15 minutes. Let cool and season with salt if desired.

Will keep in airtight container for up to a month.