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Jerusalem Artichoke

Mon, 01/07/2008 - 21:21 — DawnBlack
Botanical Name:

Helianthus tuberosus

Zones:
hardy to zone 4
Other Names:
sunroot, sunchoke, topinambur, canada potato, earth apple, girasole, tuberous sunflower, lambchoke

Native to eastern North America. Grown for its tubor, root vegetable.

Propagation:

Jerusalem artichokes are very hardy, vigorous growers. Tubors, or chunks of tubors can be planted in spring or autumn in fertile soil in a sunny spot or dappled shade and they will grow like weeds. Mine are planted in a row with part of the row in mostly shade and the other in in part sun. The ones in the shade are considerably shorter than the ones in the sun, but they are all taller than I am and I have to stand on tiptoe to reach the flowers in the part sun plants.

Don't worry if they take awhile to sprout in the spring. They generally make their first appearance in late spring to early summer and look like little baby sunflowers. They should be heavily mulched every autumn. Lack of proper fertilization will result in loss of flavor. That being said, the plants themselves are not picky and will grow in just about any soil. They do not like to grow in places where there aren't significantly defined seasons, however.

Don't be afraid to harvest the first year as each plant produces about 75 tubers. Wait till after the first frost to begin harvesting. If you are going to grow sunchokes, make sure to harvest every year to prevent them from going crazy. Don't worry, it's almost impossible to dig up every tuber, even when you want to. Seeds ripen in November. Best not to let the plant reseed itself (although the birds and squirrels like them). It will spread just fine by tubers, you don't want it in the neighbor's yard too!

Sunchokes don't play nice with other plants. They aren't bothered by weeds and will smother out bedmates. This year I planted sunflowers with them and they seemed to do well as they were in full bloom before the sunchokes were even thinking about blooming and it was a nice affect. Then the squirrels mowed down the sunflowers and that was the end of that. (The Japanese Beetles like the sunchokes but not enough to cause any serious damage) Next year I am thinking of planting more sunflowers and maybe some beans with them so the beans can climb the Sunchokes and sunflowers, though I have been warned against this because all three are susceptable to the same Sclerotina or white mold disease.

Be careful! These plants can be highly invasive. In fact, it is listed as a noxious weed in Minnesota.

Baby sunchokes are susceptable to slug damage.

Plants can also be started from seeds but will be very delicate their first year. They take up to 17 days to sprout.

History and Folklore:

Jerusalem Artichoke is a native to North America (not Jerusalem) and is not an artichoke (artichokes are members of the thistle family, Sunchokes are members of the sunflower family). Early settlers first called the plant girasole, the Italian word for sunflower. Apparently this word sounds like Jerusalem. It may also have occasionally been specified as the articiocco (edible) girasole, which sounds similar to artichoke.

The flavor of the root is said to be similar to the flavor of artichokes. But I think it's closer to a water chestnut.

This plant was first cultivated by Native Americans who called it Sun Root. It has been propegated for over 500 years. It was "discovered" by Champlain at Cape Cod in 1605 where it was grown by the natives there along with beans and maize. Lewis and Clark were also fed Sunchokes by Native Americans during their trek across the US.

Today this plant is grown in the US for human food, livestock fodder (it is especially loved by pigs), alcohol production and as a source of fructose.

Harvesting & Storage:

Roots can be dug in the autumn after the plant dies back. For best flavor, wait until after you get a good hard frost before digging up the roots. Store them in a cool place that isn't too dry. Wrapped in plastic in the fridge will do nicely. They will get bitter if kept too long in storage. It is best to leave them in the ground and dig them up as you need them. You can continue digging them right into early spring.

Household Use:

The flowers are pretty and the seeds will attract birds and squirrels and can be used in crafts.

Magical Attributes:

Like all Helianthus flowers, this one is sacred to Helios, the Roman Apollo, Ra and other sun Gods.

Healing Attributes:

Because it stores its sugar as inulin, which converts to fructose, which is safe for diabetics, Sunchoke is recommended as a potato substitute for diabetics. It does not cause sugar spikes like starch does (in potatoes) and, according to some herbalists (of the Edgar Cayce school) has a healing effect on the pancreas.

A flour can be made of roasted sunchokes and this is recommended for use by people who are allergic to grains.

The tuber's high potassium content needs to be taken into account, however, especially by those with kidney disorders. It has six times the potassium of a banana.

Sunchoke is also said to encourage the growth of natural probiotics, or helpful bacteria, in the gut. This is helpful for people with problems with candida or yeast overgrowth.

It is recommended that sunchokes be added to the diet slowly to allow the body to get used to it. There is also the occassional inulin allergy to watch out for.

Culinary Use:

Jerusalem artichokes are high in potassium, iron, fiber, niacin, thiamine, phosphorus and copper. Scrub and cut them immediately prior to eating them, as they brown quickly. Do not peel them as most of their nutrients are stored close to the skin.

The tubers can be prepared like potatoes, but tend to get overly mushy when boiled. They are best very lightly steamed or stir fried and some people enjoy them raw in salads. They are crisp and sweet if they've been subjected to cold.

Starch is stored in Sunchoke tubers as inulin which is not easily digestable by humans, so it is a good food for diabetics and dieters who can tolerate it. Some folks have a hard time digesting it and in these folks it can cause gas and bloating. I am told that if you starti out with small amounts and get your body used to it, it'll learn to digest it.

Sunchokes have been used in France for wine and beer production.

Practical Kitchen Witchery:

Notes: I cooked my first Jerusalem Artichokes last night. These are the babies I planted last spring. I don't want to eat too many now because I want them to establish, so I only made a few. For science. I scrubbed them (didn't peel them) sliced them thin and sauted them for about 10 minutes in olive oil.
Oh my goodness.
Are they good.
They do taste a bit like artichokes- not like those pickled artichoke hearts you get on your pizza, but like properly steamed artichokes. The kind you pick out one petal at a time and dip in butter and scrape the meat off with your teeth and marvel allowed that we go through so much trouble for so little food just cause it tastes so good. Those. And these jerusalem artichokes taste buttery and rich and warm. It sort of reminded me of back in the day when I wasn't a vegetarian and I used to fry my potatoes in bacon grease. Yum. Oh, and ah.. they seem to have digested fine too.

Bay Laurel

Sat, 01/05/2008 - 21:03 — DawnBlack
Botanical Name:

Laurus nobilis

Zones:
Southern

Bay is an evergreen shrub (often referred to as a small tree) native to Asia Minor and areas around the Mediterranean.

Propagation:

Bay laurel requires mild climates and will only grow well outside year round in zones 8-10. It does make an attractive container plant, however, and doesn't get too big. Folklore says that growing bay laurel as a houseplant will protect your home from lightening strikes and disease. It must have 4 hours of direct sunlight a day and be kept relatively cool. The soil should be rich and well-drained and allowed to dry out between watering, but should receive a little extra water in the springtime. Bugs don't seem to bother this plant too much. It makes an excellent hedge and responds well to pruning.

The plant can be propagated easily from cuttings.

History and Folklore:

The world laurel comes from the Celtic lawr, meaning "verdant" and nobilis from the latin meaning "noble" or of high rank.

The Greek word for Bay is dhafni, after the nymph Daphne who was changed into a bay laurel tree by Gaea (or her father Peneus, or herself, depending on who's telling the story) to protect her from the unwanted advances of Apollo. The tree is sacred to Apollo and it is said that the Oracle at Delphi chewed the leaves and inhaled the smoke when seeking visions. It is also associated with honor and glory and kings, heroes, triumphant athletes, poets and other great men and women were crowned with it to signify their greatness in both ancient Greece and Rome. Garlands of bay laurel were traditionally bestowed upon the winners of the Pythian games in Greece and later the Olympic games (prior to the change, olive leaves were used).

Today, grand prix winners are given wreathes of laurel. The world laureate as in poet laureate and baccalaureate (lit "laurel berry") are additional reminders of the high status of this tree.

Laurel wreaths were worn for their protective properties. They were believed to protect against the anger of sky Gods and the Emperor Tiberius always wore laurel during thunderstorms to prevent his being struck by lightening. Doctors also wore laurel as it was considered helpful in curing nearly everything.

Harvesting & Storage:

Harvest the leaves as needed. This is one herb that's better dried than fresh, as the fresh leaves are much more bitter. They may be pressed to dry, like you would press flowers. Properly dried leaves are bright olive green. Store them in darkness in an airtight container. Throw them out after two years, or when they turn brown, whichever comes first.

Household Use:

Bay leaf is very aromatic and holds it shape and fragrance well when dried making it a nice addition to many potpourris, wreaths and other herbal crafts. It blends well in aromatherapy combinations with bergamot, cederwood, lemon, rosemary, and patchouli.

It can also be added to sachets to keep moths out of your closets. A bay leaf dropped in a bag of flour may also help keep bugs out of that.

It is also a useful addition to shampoos and is recommended for hair loss, dandruff and greasy hair.

Magical Attributes:

Laurel is sacred to Apollo and should decorate any altar to him. Its spicy fragrance, and association with the sun makes it appropriate for any festival of the sun. Bay laurel is also associated with Aesclepius, Ceres, Zeus, Fides, Hermes and Cerridwen. It is considered masculine, and is ruled by Leo, the Sun and the element of Fire.

Bay leaves can be used to sprinkle water during any rituali, a branch of many leaves may be used in a group situation. Dip the branch in the water and wave it toward the group, spraying them with water three times.

Bay leaves may be added to any spelli or potion designed to enhance psychic ability and is a great addition to a psychic dream pillow.

Laurel wreaths may be worn by healers during healing ceremonies and while treating the sick in order to increase the positive healing energy and protect against negative energy that may be hanging around the sick room. Bay leaf can also be burned in the sick room after the illness has passed to purify it and drive out any residual sickness vibes.

It is exceptionally useful as a smudge during banishing and exorcism rites, especially those involving poltergeists. Mixed with sandlewood, it is useful for breaking curses.

When you finally get rid of that roommate, ex-spouse or family member who you thought would never move, smudge the house with bay to ensure they won't return. Even if you aren't really happy about them going, if you know it's best for everyone, cleanse the home of their presence for closure.

Bay laurel may be carried to protect against any number of misfortunes and to bring luck in athletic competitions.

To ensure that you will see your lover again, and neither of you will be tempted to infidelity, go together to a bay laurel tree and pluck a leaf, break it in half and each keep one half.

Write a wish on a dried bay leaf and then burn it and your wish will come true.

Healing Attributes:

Bay laurel has verified bactericidal and fungicidal properties.

The essential oil can be added to massage oils for arthritis and muscle aches and pains. It can also be added to salves for bruises, itching and other mild skin irritations.

A poultice of the leaves and berries, simmered till soft, can be placed on the chest to relieve head and chest colds.

A tea made of the leaves and/or berries aids in digestion, helps to rid the body of impurities and makes a good general health tonic. It is particularly helpful to women who are having trouble urinating after childbirth. Pregnant women, however, should not use bay laurel beyond the little bit we might use in cooking.

Teai can also be used to calm nerves.

Adding bay laurel to your bath tea aids with vaginal infections, perineal healing after childbirth and urinary tract infections.

Never never ever use the essential oil internally.

Culinary Use:

Bay leaf is a popular culinary herb. It is slightly bitter and strongly aromatic. It shouldn't be eaten whole, however, as the leaf has sharp edges that can cut your mouth. Instead, add it to soups, stews, roasts, sauces and other dishes that simmer for awhile and remove it just before serving or add to a bouquet garni. This allows the flavor to infuse into to the dish. For a stronger flavor, the leaf can be crushed and added to dishes. It also makes a good pickling spice.

Laurel berries have a robust flavor all their own and can be used to flavor meats and sauces.

While most herbs should be added at the end of cooking for the best effect, bay imparts the best flavor when simmered for a long time. The leave should be removed before serving.

Practical Kitchen Witchery:

There are many plants that are called laurel or bay that are not. The California bay tree Umbellularia californica is not the same plant, but has a similar flavor and can be used just like common bay laurel in many cases. It is also called California laurel, Oregon myrtle or pepperwood. Indian bay leaf Cinnamomum tejpata looks quite similar, but tastes more like cinnamon. West Indian Bay leaf is allspice.

Some similarly named plants are poisonous and should not be used under any circumstances. Mountain laurel, Kalmia latifolia, is one of these.

Always check the botanical name of any plant you use and never use one you aren't absolutely sure isn't exactly what you want.

Arnica

Sat, 01/05/2008 - 15:54 — kitchenwitch
Botanical Name:

Arnica montana

Zones:
5-9

Arnica is a member of the Asteraceae (or Compositeae) family along with sunflowers and dandelions. It is a hardy perennial native to the mountains and pasturelands of Central Europe.

Propagation:

Arnica enjoys a well-drained, slightly acidic soil. To increase drainage, if needed, add some sand to the soil. To increase acidity, you can add some peat moss. If using potting soil, mix equal parts sand and peat moss and combine that mix with equal parts potting soil.

You can propagate by root division or by seed. Roots should be divided in the spring, and seeds collected in the fall. Plant as early as you dare in the spring; ideally starti them in a cold frame and set them into the ground in May. This plant requires full sun and does grow well in a pot. It prefers high altitudes.

Arnica is a great addition to a rock garden.

Collect the flowers as soon as they bloom and hang upside down in a dark place to dry. The root may be collected in the fall after the flowers die down. The root can then be dried in the oven.

History and Folklore:

The word arnica comes from the Greek arnikis which means lamb coat. This refers to the flower's furry sepals.

The German name for arnica is Wolfsblume, or Wolf Flower. In ancient times, the people believed that the spirit of the Corn Wolf wandered among the cornfields adding his strength to the coming harvest. Arnica was placed around the fields to prevent him from escaping before the corn was ready to be harvested. His spirit then entered the final sheaf that was cut and it was later carried to the village in honor. (Note: Corn then was not what we think of corn now, but grain in general.)

Arnica has been wildly popular in Germany for centuries where it claims over 100 medicinal uses for everything from heart disease to anemia. The American variety was used by Native Americans and the early settlers for a variety of uses as well.

Harvesting & Storage:
Household Use:
Magical Attributes:

Arnica is masculine in nature and associated with Midsummer, the harvest and harvest spirits. It is sacred to Freya, Ra and Apollo. It is aligned with the sun and the element of fire.

To drive away thunderstorms (why you would want to, I don't know) burn arnica and say "Set arnica alight, set arnica alight, thunderstorm take flight."

Arnica can be used in general protective rituals as well as rituals for fertility of crops.

Arnica can be planted around an area to keep a spirit from entering or leaving. It will only work until the plant dies back in the fall.

Healing Attributes:

Arnica is topically soothing and aids healing in bruises and sprains and should be applied as quickly as possible after the injury occurs to aid healing. The essential oil can be added to massage oils for use before and after strenuous physical exercise to prevent muscle aches and strains. It is great for muscle aches of all sorts (including PMS) as it reduces inflammation and sooths pain. Arnica actually reduces clotting, however, and does not speed the disappearance of bruises, merely soothes the pain.

It should never be applied to open wounds, rashes or any broken skin. However, a compress of the flowers and roots can be applied in a compress over a bandaged wound to relieve pain and aid in healing. A hot compress can also be applied to aching, arthritic joints and wrists afflicted with carpal tunnel syndrome.

A good salve mix for bumps, bruises and sprains is witch hazel, comfrey and arnica.

Some people are allergic to this plant and repeated or continuous use can cause some people to develop an allergy to it. Use with caution and only for first aid purposes. Use something else for daily maintenance.

If you are allergic to any other member of the Compositae family (ragweed, for example) you are probably allergic to arnica! If you allow yourself to develop an allergy to arnica through overuse, you will most likely develop allergies to other members of the Compositae family as well.

Do not take arnica internally. It can cause intestinal irritation, inflames the mucus membranes, and affects blood pressure and heart rate. Even a small amount can kill you or, failing that, cause permanent damage to your heart.

Homeopathic arnica is safe.

Culinary Use:

Arnica should never be eaten as it is bad for the heart and can cause severe gastrointestinal upset.

Practical Kitchen Witchery:

A. montana is threatened in the European wild. If you must use this species, do not use those collected in the European wilderness!
In the US, however, it's a weed!

Anise

Sat, 01/05/2008 - 15:19 — kitchenwitch
Botanical Name:

Pimpinellaa anisum

Zones:
most
Other Names:
Aniseseed, Sweet Cumin, Anisi Fructose

Anise is a graceful, feathery annual resembling members of the carrot family with branching ridged, round stems and small, star like white flowers which appear in clusters in the late summer.

Propagation:

Anise likes a sunny, sheltered site with well-drained, alkaline soil. It is suitable for all areas of North America, but the seeds won't ripen without a good hot summer. Anise needs 120 days to produce fully ripened seed heads. It is an annual, and grows 1-2 feet high. It does not transplant well, though it will live happily in a pot indoors or on a patio. Sow in the late spring.

It is a good companion plant with coriander, but shouldn’t be grown with carrot.

History and Folklore:

Anise is one of the oldest known plants that were grown for both culinary and medicinal use. It was an important in 2nd century BCE Egypt where it was grown for food and medicine and as an ingredient in liquor.

Anise was one of the ingredients in mustaceus; a special cake made with digestive herbs that was served as a finishing dish for feasts. This may be the origin of the modern-day wedding cake.

In 1305, King Edward I declared anise a taxable drug and the revenue earned through its import helped repair damages to the London Bridge.

The Native Americans called anise “Tut-te See-hua”, which means, “It expels the wind”

The best anise is grown in Spain, but it is also grown in Turkeyi and Egypt.

Harvesting & Storage:

Pick the leaves as you need them and collect the flowers as they open. The fruits are ready for harvesting when they are gray-green at the tips. Cut the plant, retaining a good deal of stem and hang upside down in a paper bag to dry. The seeds will drop off and collect in the bottom. Store the seeds in a dark, dry place.

Gather the stems and dig up the roots in autumn.

Household Use:

Crush the seed and use in potpourri.

Roast the seed and use as a breath freshener.

Oil of anise is a natural insecticide.

Animals on the other hand seem to love it. It is said that the oil added to bait to catch fish, rats, mice, or anything else, will increase your chances. Dogs also like anise, and it is sometimes added to dog food. Anti-bloodsport activists would use it to put hunting dogs of the scent and ruin the hunt.

Magical Attributes:

Anise is associated with the element of air, the God Apollo, the planets Mercury and Jupiter and the astrological sign Gemini. Anise is also considered masculine.

Hang an anise seed head from your bedpost to restore lost youth.

Use anise in dream pillows to keep away nightmares and ensure a good night’s sleep.

Fresh anise leaves or anise seeds used in a potpourri will protect a room from evil spirits and intentions.

It can be used in holy waters for blessing and exorcisms.

It is said that the scent stirs up lust.

Anise seeds carried in a sachet will ward off the evil eye.

Anise aids in divinationi and may be added to a rituali bath and/or burned while meditating or divining.

Anise has been used as an offering to entice spirits to aid in magical operations.

Healing Attributes:

Anise is helpful for all sorts of coughs and helps to relieve congestion. It is useful added to syrups and lozenges. Or a tea can be made by steeping one teaspoon of the seeds in a cup of boiling water for ten minutes. Take up to one and a half cups per day. You can also make a tincture to keep on hand by using two ounces of seeds per ½ quart brandy and a pinch of lemon peel. Let sit two to three weeks. Take one teaspoon as needed.

Some say anise is high in estrogen content and can be used to stimulate the flow of breast milk. It is also used to ease the pangs of childbirth. It may also help relieve the discomfort of menopause.

Anise seed is good for the digestive system and can be used to stimulate the appetite, aid in digestion, or relieve cramps, nausea, flatulence, or colic. A few seeds taken with water will cure hiccups.

Anise may increase the amount of iron that is absorbed into the body.

Culinary Use:

Anise is popular for desserts and baked goods. The seed may be used whole or crushed in breads, cakes, fruit dishes or cookies.

Try adding anise to the water when boiling shellfish.

The leaves or flowers may be added to fruit salads or used as a garnish.

The stem and root may be mixed into soups and stews.

Many liquors are flavored with anise including French pastis, Greek ouzo, Spanish ojen, Turkish raki, Italian anesone, Arab arrak and Egyptian kibib.

Practical Kitchen Witchery:

Do not overdo it. Large quantities of anise can be toxic. Do not use the essential oil without dilution.

Because anise may increase the amount of iron that is absorbed into the body, use caution when taking both iron supplements and anise at the same time.

Anise can be used with dogs like catnip with cats. Don't let them overdo it though, see above toxicity warnings!

Yule

Sat, 12/29/2007 - 12:43 — DawnBlack

Date- The Winter Solstice or December 21

Names- Yule, Christmas, An Fheill-Shlinnein, Alban Arthan, Giula, Geola

About-

Maple-Pecan Yams & Apples

Wed, 12/05/2007 - 12:14 — kitchenwitch
Ingredients:

A handful of pecans
1 cup of apple cider
1 apple, washed, cored, cubed
2 Yams or sweet potatoes, washed, cubed
1/2 cup maple syrup
1 tbsp butter

Preheat oven to 400 degrees. Place the cubed apple and yams in a baking dish. Pour cider over all and stir to coat.
Cut the butter into tiny squares and sprinkle over the top.

Notes:

This is a fabulous recipe for your Feast of the Dead at Samhain as the yams celebrate the chthonic deities while the apples are the food of immortality.
This is also a great thanksgiving meal for harvest celebrations and its energies help to draw prosperity to the hearth.

Quick Witch Tips:

Harvest Salad

Thu, 11/29/2007 - 15:07 — kitchenwitch
Ingredients:

2 green apples chopped
2 red apples chopped
1 cup green grapes
1 cup red grapes
1 cup plain yogurt
2 tbsp lime juice (or to taste)
2 tbsp honey (or to taste)
Candied walnuts or candied pecans

Rinse and chop fruit and place in a bowl. Set aside.

Notes:

This is best eaten right away. If you store it too long, the dressing starts to separate and if you store it with the nuts in the nuts will lose their crunch.

This is a great recipe for newlyeweds as it contains energy to enhance feelings of love and to promote prosperity and fertility. If you're more into the fertility than the prosperity, you can bring in some color magic by omitting the green grapes and apples and use more red, if you're more into the prosperity than the fertility, use more green.

Quick Witch Tips:

You could use lemon, lime or vanilla flavored yogurt as a quick dressing for this and omitt the lime and honey. But it won't be as good.

Fabulous (and easy) Spinach Quiche

Thu, 11/29/2007 - 14:25 — kitchenwitch
Ingredients:

1 (9 inch) unbaked pie crust
1 (10 ounce) package frozen chopped spinach, thawed, drained
2 eggs
1 cup plain yogurt
1 tablespoon all-purpose flour
4 1/2 ounces fresh mushrooms, sliced
4 ounces shredded swiss cheese
1/4 cup chopped green onions
a pinch of thyme

Adapted from a recipe stolen from allrecipes.com

Preheat oven to 425 degrees F. Precook piecrust for 5 minutes.
Place the spinach in a colander to drain as much liquid as possible.

Notes:

This is a great recipe for celebrating or easing your way through those transitional moments in life, especially those that need physical strength and vitality to get through. How about serving this as a reward for those who are helping you pack for your move?

Quick Witch Tips:

Make it quick by buying pre-sliced mushrooms, preshredded cheese and premade piecrust. Or make it long by using fresh spinach and steaming it lightly. Keep the fat down by using fat free yogurt. You can use sour cream instead of yogurt if you prefer and feel free to mix it up with cheddar cheese instead of swiss.

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