Re: Peppermint/spearmint uses --Feverfew?

also, use dried in sachets to deter moths and infuse for mild disinfectant.

Bonnie Zone 6+ ETN
holmesbm@usit.net



> [Original Message]
> From: Kitty Morrissy <kmrsy@earthlink.net>
> To: <gardenchat@hort.net>
> Date: 06/11/2003 7:49:40 PM
> Subject: Re: [CHAT] 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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