Re: Peppermint/spearmint uses --Feverfew?

I assume it's good for fevers ;+)
Actually I think in recent years it has come to be used to prevent
migraines, though you'd have to take it daily.  I'm sure there're many uses
for feverfew.
Kitty


> [Original Message]
> From: <EvaTEsq@aol.com>
> To: <gardenchat@hort.net>
> Date: 6/11/2003 6:05:57 PM
> Subject: Re: [CHAT] Peppermint/spearmint uses --Feverfew?
>
> Wow, Bonnie!
>
> Impressive!  Does anyone know any uses for feverfew?  I have this stuff 
> growing all over my yard!  It's starting to take over.  I'm not crazy
about how it 
> looks (a little weedy), so I might just yank it, but I may reconsider if
it 
> has any useful purpose whatsoever.
>
> Eva
> Long Island, NY
> Zone 6/7
>
> "Gardens are not made by sitting in the shade."
> Rudyard Kipling
>
> In a message dated 6/11/2003 3:28:28 PM Pacific Daylight Time, 
> holmesbm@usit.net writes:
>
> > I think these methods sound easier...hope you have happy feet soon!!!
> > 
> > Bath herbs:  Calendula, Comfrey, Houseleek, Lady's mantle, Spearmint,
Yarrow
> > 
> > Herbal bath bags:  Easiest is to place a small herb-filled infuser in
the
> > water or put handful of herbs in center of a piece of cheesecloth or
fine
> > gauze, tie securely and hand over hot-water tap. 
> > 
> > Herbal bath infusions:  Instead of adding the herb, extract by infusing
10
> > oz of dried herb or large handful of fresh herbs in 2 1/2 cups of boiled
> > water.  Leave for 10 minutes+, strain and pour into the tub.
> > 
> > Skin-soothing vinegar baths:  Bring 2 1/2 vups of cider vinegar and a
> > handful of fresh bath herbs slowly to boil, then infuse overnight. 
Strain
> > and bottle.
> > 
> > Facial steams:  2 handfuls fresh herbs or 3 tbs dried; clean face in
normal
> > way; place herbs in bowl or jug and pour over 6 cups of boiling water;
stir
> > with wooden spoon; hold face 12-18 in away, making a tent over your head
> > and bowl with a towel; keep eyes closed and remain for 10--15 minutes. 
> > Rinse with cool water and splash with cold water.  A diluted herbal
vinegar
> > dabbed on with absorbent cotton will tighten pores.
> > 
> > Green herbal mask:  2 handfuls of fresh herbs or 3 tbs dried (softened
by
> > soaking in boiled water overnight); add 2 tbs of distilled or mineral
water
> > and blend at high speed; to thicken, add fuller's earth or almonds until
> > desired consistency.  Apply the mixture to slightly moist skin, rest
with
> > feet higher.  Leave mask on for 20-30 min. before removing with warm
water.
> > Finish with pore-closing infusion.
> > 
> > Scented sachet:  Citrus blend of spearmint, costmary, lemon verbena and
> > pine-scented thyme.
> > 
> > Mints are an aid to digestion and can be used individually or blended. 
> > Excellent in mint sauce, syrups, vinegar and in teas.  Add to new
potatoes,
> > to garlic and cream cheese dip, to yogurt dressing or drink, mix with
> > chocolate cakes, bake with raisins or currants in pastry, crystallize
the
> > leaf for decoration.
> > 
> > Peppermint syrup:  4 cups loosely packed peppermint leaves, white sugar,
> > green food color (optional); place leaves in saucepan with just enough
> > water to cover.  Simmer for 30 min.  Strain through jelly bag for 1 hr. 
> > For each cup liquid, add one cup sugar.  Place in pan and simmer for 15
> > min.  Add fool color.  Bottle, label and date or freeze.
> > 
> > Sweet herb sorbet:  1/2 cup superfine sugar; 1 cup water; 1/4 cup
spearmint
> > leaves (or apple mint, lemon balm, scented geranium or rosemary); juice
of
> > 1 lemon; 1 egg white; Decoration - spearmint leaves;  Place sugar in
> > saucepan, add water, bring to boil, stir until sugar dissolves.  Chop
> > leaves, add to pan, cover, remove from heat.  Leave to infuse for 20-30
> > min. Test for flavor; if too light, bring to boil again and leave to
infuse
> > for 15 min. more.  Strain liquid, add lemon juice.  Transfer to ice-cube
> > tray and freeze for 2-3 hrs.  When semi frozen, whisk egg white until
stiff
> > and fold into mixture.  Return to freezer until frozen (3-4 hours). 
Serve
> > in individual dishes and decorate with mint leaves.
> > 
> > Angelica and mint sandwich:  good handful of fresh young angelica
leaves,
> > good handful of fresh mint leaves, 1-2 tsp mayonnaise, 2-4 slices
> > wholewheat or rye bread.  Pass leaves through food mill or chop very
> > finely; mix herbs together; toast bread and spread with mayonnaise;
> > sprinkle thick layer of herb mixture on top, cover or leave open. 
Quarter
> > and serve.
> > 
> > Melon, tomato, mint salad:  8 oz cantaloupe; 8 oz firm tomatoes cut into
> > thin wedges; 6 oz cucumber, peeled and grated; 1/2 cup finely chopped
mint;
> > 1 cup plain yogurt; salt &pepper; GARNISH with mint.  Cut melon into
balls
> > or cubes; combine melon, tomato and cucumber in large salad bowl; stir
mint
> > into yogurt to make dressing &pour over salad.  Season and garnish.
> > 
> > 
> > 
> > Bonnie Zone 6+ ETN
> > holmesbm@usit.net
>
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