Thursday, October 31, 2019

Absinthe






     Happy Halloween everyone! Each year, as spooky season comes along, I think of all the spooky treats and drinks that I enjoy. Today I wanted to share with you a little about one that happens to be a favorite of my husband’s, Absinthe.

What is Absinthe?


     Basically, Absinthe is a botanical spirit that is predominately anise flavored. In short, it tastes like black licorice (eew), but don’t let that stop you from trying it. Each brand of Absinthe has it’s own botanical blend and can vary, quite widely, in taste depending on what herbs are used in it’s creation.

     There are three herbs that make up the “Holy Trinity” of Absinthe; Green Anise (Pimpinella anisum), Florence Fennel (Foeniculum vulgare), and Grand Wormwood (Artemisia absinthium). Most people would not consider it a true Absinthe if it is not made with these three herbs as a base. Other herbs that Absinthe may be made with include; Peppermint (Mentha piperita), Petite Wormwood (Artemisia pontica), Coriander (Coriandrum sativum), Hyssop (Hyssopus officinalis), Lemon Balm (Melissa officinalis), Angelica (Angelica spp.), Star Anise (Illicium verum), and Veronica (Veronica spp.). Because of the complexity of flavors in all of these herbs, a good Absinthe is a mysterious flavor. Quite like a good wine. As you taste it, the flavor will evolve. You’ll notice a hit of something hidden behind a wall of flavor, and each stage of your “tasting” may reveal more than you might expect.

     Traditionally, the herbs used in Absinthe make the spirit turn a bright green color. However, there are un-colored, or white, Absinthes that forgo the added green herbs, as well as red or yellow Absinthes that use herbs such as Hibiscus (Hibiscus rosa-sinensis) or Saffron (Crocus sativus).

     Absinthe is a strong spirit, reaching up to 75% ABV, or 150 proof on the strong end of things. And some Absinthes tend to include more than a few bitter elements from the herbs. So the tradition of adding cold water and/or sugar to the spirit came about as a way to address both of these issues. These additions dilute the strong Absinthe and unlock some of the depths and flavor characteristics while adding a bit of sweetness via sugar. Not to mention the really neat effect of Louching. When you add water to an anisette (anise flavored liquor or spirit) it will turn cloudy. Absinthe does this and it’s a beautiful and intriguing reaction.





What is the deal with the Green Fairy?


     Medical potions and decoctions made from wormwood date back to at least Roman times, the invention of Absinthe as we now know it is traditionally credited to one Pierre Ordinaire, a Hugenot doctor who fled France for Switzerland in the mid 1700’s and set up shop in the remote Val de Travers near Neuchâtel. He sold a green medicinal potion as a remedy for a number of ailments ranging from digestive issues, to kidney stones, to worms, and even gout. His potion was soon nicknamed ‘La Fée Verte” or “The Green Fairy” both for its beautiful color and for it’s supposed magical qualities.

     The reign of Napoleon III (from 1852 to his downfall with the Prussian invasion in 1870) was the height of popularity for Absinthe. It was primarily a drink of the military and the fashionable bourgeoisie due to it’s relatively high expense. By the early 1870s, it had become common practice to begin a meal with an apéritif, and of 1500 available liquors, absinthe accounted for 90% of the apéritifs drunk because of the belief that it would “sharpen the appetite.” This lead to the hour of 5 p.m. being deemed L’Heure Verte, or the Green Hour (where our modern Happy Hour comes from) in almost every café. The cafés were an extremely popular place to socialize, since most of Paris’ citizens were living in cramped apartments, often in poverty.

     During the years of 1880 – 1910, Absinthe’s price dropped down low enough that made it accessible to every tier of society. Artists and performers would crowd into the cafés and partake of a little bit of “The Green Fairy” to help gain inspiration. This is where we get the common myth of Absinthe causing hallucinations and even bouts of insanity, as artistic types are not known for abstaining from strong drinks, and Absinthe is one of the strongest (typically being bottled from 45-75% ABV or 90-150 proof). I don’t know about you, but I’ve seen people acting crazy when they’ve had a bit too much vodka or tequila, of course drinking Absinthe to excess would cause insanity.

     Another reason for the myth about hallucinations is a compound that is contained in Wormwood. It contains a chemical compound called thujone, which was thought to be a hallucinogen and rumored to cause transformations in the mind. True, there is a level of toxicity inherent to thujone at extremely high doses. But not in the dose one would encounter by consuming Absinthe. In the U.S., thujone levels in absinthe are capped at 10 milligrams per liter, while absinthe in Europe may have 35 milligrams per liter. Modern science has estimated that a person drinking absinthe would die from alcohol poisoning long before he or she were affected by the thujone.


What are the Medicinal Properties?


     Absinthe gets it’s medicinal properties from the herbs that go into it’s creation. Most of these herbs contain compounds that help with digestion and reduce inflammation. Since each Absinthe recipe varies on which herbs it uses, I’ll just go over the three main herbs and their benefits here.


Grand Wormwood (Artemisia absinthium) – Wormwood has a reputation as an extremely bitter herb, and indeed it is. But the same compounds that make it bitter also serve to help our digestion. Improving bile secretion and flow to ensure that our food is properly digested and nutrients are properly absorbed. It also helps to get rid of any parasites that may have moved in, which is where it’s common name comes from. It’s also a great anti-inflammatory herb, helping to provide relief from chronic inflammatory conditions such as arthritis and gout.

Florence Fennel (Foeniculum vulgare) – Fennel is used throughout the world as a culinary herb. The plant is often cooked as a vegetable and the seeds are used to flavor a wide range of dishes. However, most people don’t know that it’s also a great carminative. Helping to eliminate flatulence and expel gas.  It’s also a great source of potassium, which can help regulate blood pressure and blood sugar. Fennel seeds are also great to help treat asthma symptoms, as well as to relieve sinus pressure and cough associated with upper respiratory conditions.

Green Anise (Pimpinella anisum) – Anise is another herb used, throughout the world, as a culinary herb. It imparts a sweet, licorice-like, flavor to dishes made world wide. But it is also a medicinal powerhouse, particularly for digestion as it’s a great carminative, helping to relieve flatulence and improve digestion in general. It’s super rich in Iron, and other vital nutrients needed for the production of blood cells. This makes it a great herb to help treat anemia. It also helps reduce the symptoms of depression. It also is a great anti-inflammatory, helping to reduce pain caused by chronic inflammatory conditions. And it also helps to regulate blood sugar.






     I hope I have helped to dispel rumors and peak your interest in this traditionally, medicinal Spirit. Now go out there and get spooky with some Absinthe!

      If you have any questions or comments please leave them below. Follow me on Facebook and Instagram or updates on my adventures in Nature. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and what to see more, Become a Patron!


Resources:


Absinthe: Scientific American: https://www.scientificamerican.com/article/absinthe-history/

Absinthe – 10 Facts and Myths About the Green Fairy: Pickled Plumb: https://pickledplum.com/absinthe/

Absinthe a Deadly Potion: Medicine Net: https://www.medicinenet.com/script/main/art.asp?articlekey=7277

Absinthe and Medicine: The Absinthe Blog: https://www.alandia.de/absinthe-blog/absinthe-and-medicine/

Does Absinthe Really Cause Hallucinations?: How Stuff Works: https://science.howstuffworks.com/innovation/edible-innovations/absinthe.htm

Effects of Absinthe: Absinthe 101: https://www.absinthe101.com/effects.html

The Devil in a Little Green Bottle – A History of Absinthe: Science History Institute: https://www.sciencehistory.org/distillations/the-devil-in-a-little-green-bottle-a-history-of-absinthe

The Sauvage 1804 Distillation: Absinthes: https://www.absinthes.com/en/themag/news-absinthes/the-sauvage-1804-distillation-emile-pernot-345

Saturday, October 19, 2019

Fruit Butter

 



     I love carving pumpkins. It’s a family tradition, every October we each get a pumpkin and get to be creative with it. But what do you do with all the pumpkin guts when it’s all over? Cook it of course!

     I thought you might enjoy my recipe for Pumpkin Butter. It’s a crowd favorite every Fall, and can be frozen for use throughout the year. And since we’re on the topic, I figured I’d share a few other fruit butter recipes as well. After all, they’re a great way to sneak a little extra nutrition into your daily routine.


1. Pumpkin Butter is one of my favorite “jams” throughout the year. And I love to kick it up a bit by adding my secret ingredient, cardamom. I eat this on toast, waffles, crepes, and even ice cream. Try adding it to your favorite quick bread recipes to add a bit of moisture and flavor to them. This recipe is not suggested for canning, but freezing it works super well.


Pumpkin Butter


Ingredients
2 15 oz cans Pumpkin Puree (Or make your own)
1 cup Sugar
½ cup Apple Cider
½ teaspoon Ginger, ground
½ teaspoon Cinnamon, ground
¼ teaspoon Allspice, ground
¼ teaspoon Nutmeg, ground
*optional ¼ teaspoon Cardamom, ground


Instructions:
     Combine all the ingredients in a crock pot. Turn on LOW and cook for one hour. Stir and then cook for another 2 hours, with the lid partially open. Stir the butter every once in a while. It is done when it is reduced by about half, and thick enough to run your spoon across the bottom without the pumpkin running back into the space. Crock pots vary a bit, so your butter might take a little more or less time. Serve warm or cool. It will keep for about 10 days in the refrigerator and 6 months in the freezer. If you plan to freeze it, leave at least 1/2 inch at the top of each jar for expansion as it freezes.



2. And here we have the most commonly found fruit butter, at least here in the South. Apple Butter is one of my go-to’s for spreading onto my toast, but it’s so good for so many things. Try on top of your favorite cheesecake (you can also drizzle some caramel with it), spoon a bit onto your Latkes (potato pancakes), even throw some into your baked sweet potatoes. This recipe is not suggested for canning, but freezing it works super well. 

Apple Butter


Ingredients
3 pounds Apples
½ cup Sugar
½ teaspoon Cinnamon, ground
¼ teaspoon Allspice, ground
¼ teaspoon Nutmeg, ground


Instructions:
     Peel, core and roughly chop the apples. Combine all ingredients in a slow cooker and stir well. Cook on LOW for 6-7 hours. Remove the lid, and stir until the apples fall apart. Continue cooking with the lid off for 30-60 minutes, until the apple butter thickens slightly. Crock pots vary a bit, so your butter might take a little more or less time. Serve warm or cool. It will keep for about 10 days in the refrigerator and 6 months in the freezer. If you plan to freeze it, leave at least 1/2 inch at the top of each jar for expansion as it freezes.
   


3. What’s better than a tropical vacation? Lounging on the beach, breathing in that ocean air? This fruit butter brings a little of that tropical feel right into your very own kitchen. Monkey Butter is made with Bananas, Pineapple, and Coconut, so it’s like having a taste of the tropics with every bite. Try it over ice cream, on some crepes, or just spread onto your toast in the morning. If you don’t like coconut, you can use ground cashews instead, or simply leave it out. Be careful though, this recipe is not one that you can easily can for long term storage. Try freezing it instead.

Monkey Butter


Ingredients
4 very ripe Bananas, thinly sliced
1 pound Pineapple, cored and crushed
1 cup Sugar
3 tablespoons Unsweetened Coconut, ground
3 tablespoons Lemon Juice

Instructions:
     Combine all of the ingredients in a large nonstick pan. Bring to a rolling boil, stirring often. Reduce the heat to low and simmer until the banana has dissolved and the mixture has thickened slightly (about 15 to 20 minutes), stirring frequently. Serve warm or chilled. Can be stored in the fridge for 4 to 6 weeks or 6 months in the freezer. If you plan to freeze it, leave at least 1/2 inch at the top of each jar for expansion as it freezes.



4. This may be the easiest of these recipes, and super tasty. Feel free to use whatever berries you have on hand, the berries I’ve suggested are just a good, standard mix. This recipe can be altered slightly for canning, but I like to keep it simple and just freeze it.

Honey Berry Butter


Ingredients
1 cup Strawberries
1 cup Blueberries
½ cup Blackberries
½ Cherries, pitted
3 teaspoons Chia Seeds, ground
½ cup Honey
2 teaspoons Lemon Juice



Instructions:
     In a food processor, purée the berries and chia seeds then transfer to a saucepan. Add the honey and the lemon juice and boil the mixture, stirring until it is thickened. Let the strawberry mixture cool to room temperature. Let the butter stand, covered, in a cool place for 1 hour to allow the flavor to develop. Store in an airtight container in the refrigerator. Serve warm or chilled. Can be stored in the fridge for 4 to 6 weeks or 6 months in the freezer. If you plan to freeze it, leave at least 1/2 inch at the top of each jar for expansion as it freezes.



5. I love peaches and lavender, this recipe combines both! And they taste so amazing together. If you want to switch it up a bit, you can use any stone fruit in place of peaches (apricot, plumb, etc) or any aromatic herb (mint, basil, chamomile, etc). Some other great combinations may be Chamomile Plumb, Mango Mint, Mixed Stone Fruit with Ginger, or Cherry Basil. Play around with it, make some tasty combinations!

Lavender Peach Butter


Ingredients
4 lbs Peaches, peeled and pitted
1 cup Honey (or Agave Nectar)
1 cup Sugar
½ cup Apple Juice
2 tablespoons Lemon Juice
2 teaspoons food grade Lavender

Instructions:
     Place lavender buds in cheesecloth, and tie up the bundle. Bring peaches, lavender, and water to boil in a large stainless steel pot over medium high heat. Reduce heat and continue cooking until peaches are soft. Taste periodically to check strength of lavender flavor, and remove the cheesecloth bundle when you’re happy. Depending on how you feel about lavender, that may be anywhere from 5 to 15 minutes. Using an immersion blender, blend peaches until texture is uniform (or use a food processor). Measure out six cups of peach puree for the butter. (You can use the rest for jam or you can add it to a refreshing cocktail or lemonade) Combine puree, lemon juice, honey, and sugar. Stir until sugar is dissolved, then bring to a boil over medium high heat. Reduce the heat, and keep stirring! Be careful and keep a close eye on this so that it doesn’t burn. When your butter starts to thicken and sticks to the spoon, it’s ready to can. Process for 15 minutes, or according to jar size. Serve warm or chilled. Can be stored in the fridge for 4 to 6 weeks or 6 months in the freezer. If you plan to freeze it, leave at least 1/2 inch at the top of each jar for expansion as it freezes.




     As always, I hope you enjoy these recipes. Feel free to play around with the ingredients and let me know what you think below!



     If you have any questions or comments please leave them below. Follow me on Facebook and Instagram for updates. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and what to see more, Become a Patron!

Saturday, October 12, 2019

Ghost Pipe







     We have come, once again, to this amazing time of year. The time where the veil between the world of the living and the world of the dead is thinning. This is the time where we gather around fires, in the dark of the night, and tell stories of wonder, and more than a little bit of fright. With these stories at the forefront of my mind, I have decided to tell you about a ghastly little flower that steals it’s sustenance from unsuspecting prey. A flower so small and pale that it resembles finger bones sticking out of the soil of the forest floor. A flower that is often mistaken for a fungus. The Ghost Pipe.

     Monotropa uniflora (Indian Pipe or Ghost Pipe) is a plant that does not contain chlorophyll (the chemical that makes plants green among other things), meaning that it cannot photosynthesize it’s own food. Instead, it steals it’s nutrients from mycorrhizal mushrooms. These are mushrooms that have a symbiotic relationship with certain trees, they exchange nutrients with one another. The mushrooms share with the trees, but the Ghost Pipe does not give anything back, it only takes. This makes it a parasite, not only to the fungi that it is directly stealing from, but also to the tree that is sharing it’s resources with the fungi. Indian pipe looks waxy and sometimes totally white but commonly it has black flecks and a pale pink coloration. Rare variants may have a deep red color. Indian pipe plant has a dark-colored, fibrous, perennial root, matted in masses, from which arise one or more short, ivory-white stems, 4 to 8 inches high, furnished with sessile, lanceolate, white, semi-transparent, approximate leaves or bracts, and bearing a large, white, terminal, solitary flower, which is at first nodding, like a downward facing smokers pipe, but becomes upright in fruit. The calyx is represented by two to four scale-like deciduous bracts, the lower rather distant from the corolla. The corolla is permanent, of 5 distinct, erect, fleshy petals, which are narrowed below with a small, nectariferous pit at the base. Stamens 10, sometimes 8; anthers short on the thickened apex of the hairy filament, 2-celled, opening by transverse chinks. Stigma 5-crenate, depressed, and beardless. Pod or capsule 5-celled and 5-valved; the seeds numerous, and invested with an arillus-like membrane. The plant is found growing in complete shade on stable forest floors, usually where green plants do not. It prefers Rich, moist soil, or soil composed, of decayed wood and leaves, and near the base of trees. Because of it’s feeding tendencies, and dependence on mycorrhizal mushrooms as well as their host trees, this plant is virtually impossible to cultivate.

     There is a Cherokee legend about the Indian pipe: Long ago, when selfishness first entered the world, people began quarreling, first with their own families and tribal members, and then with other tribes. The chiefs of the several tribes met together to try to solve the problem of quarreling. They smoked a peace pipe together, while continuing to quarrel among themselves for the next seven days and seven nights. In punishment for smoking the peace pipe before actually making peace, the Great Spirit turned the chiefs into gray flowers and made them grow where relatives and friends had quarreled. 

Medicinal Uses:


Common Names- Ghost Flower, Corpse Flower, Indian Pipe, Ghost Plant, Ghost Pipe, Fungus Flowers, Ice Plant, Bird's nest, Fit Plant, Ova-ova, Pipe Plant, and Death Plant

Scientific Name- Monotropa uniflora 

Edibility- The whole plant can be cooked. It is tasteless if eaten raw, but has a taste like asparagus when it is cooked.

Summary of Actions- Antiperiodic, antispasmodic, hypnotic, nervine, sedative, and tonic 

Parts Used-  Root, whole plant. Fresh flowering tops and flowers.

Traditional Native American Uses- Indian Pipe has profound Spiritual meanings as well as Medicinal uses for most Native American Tribes. The appearance of white animals and plants often have a major impact, and all the tribes hold a special reverence for them. In addition to the Spiritual impact, Ghost Pipe also is a major healing herb. Both for the physical and emotional aspects of healing. Some of the more traditional uses were treat West Nile Virus and Malaria, as an extremely potent nervine often used to treat seizure disorders, convulsions, insomnia, mental health disorders, severe stress and anxiety, and chronic muscle spasms.  

Eye Inflammation and Conditions- This plant was used by some native North American Indian tribes to treat eye problems, the stem was bruised and the clear fluid of the stems applied to the eyes. It’s still used for eye issues today, mainly the juice of the plant is mixed with Rose Water and applied to inflamed eyes to reduce the swelling. 

Emotional Pain and PTSD- Ghost Pipe has been shown to be effective in treating severe mental and emotional pain due to PTSD and other traumatic injury. It has also been used in cases of acute anxiety and/or psychotic episodes due to intense drug experiences. 

Colds and Fever- An infusion of the leaves has been used to treat colds and fevers. 

Convulsions, Fits, and Epilepsy- A tea made from the root has been used for convulsions, fits, epilepsy, and as a sedative. Roots also have antispasmodic properties. This has been a traditional treatment for people of all ages, including children, who suffer from convulsions, fits, and epilepsy.

Physical Pain- Ghost Pipe helps relieve skeletal tension associated with migraines and neck pain, as well as sharp, shooting pains associated with pinched nerves. Corpse Plant is often used to help people suffering from severe pain caused by Lyme Disease. This herb might me most effective in cases when there is an element of emotional pain along with the physical. 

Cautions, Contraindications, and Warnings- The plant contains several glycosides and is possibly toxic. 





     I only included a basic introduction to this ghastly wonder. If you have any questions or comments please leave them below. Follow me on Facebook and Instagram or updates on my adventures in Nature. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and what to see more, Become a Patron!




Resources:


Ghost Pipe, A Little Known Nervine: American Herbalist Guild:  https://www.americanherbalistsguild.com/sites/default/files/donahue_sean_-_ghost_pipe-_a_little_known_nervine.pdf 

Ghost Pipe Facts and Uses: Health Benefits Times: https://www.healthbenefitstimes.com/ghost-pipe/ 

Indian Pipe: Eldermoon School of Herbal Medicine: https://www.jennifercosta.net/blog/indian-pipe#/ 

Indian Pipe: Natural Medicinal Herbs: http://www.naturalmedicinalherbs.net/herbs/m/monotropa-uniflora=indian-pipe.php 

Indian Pipe (Monotropia Uniflora): Medicinal Plants of the Northeast: http://www.bio.brandeis.edu/fieldbio/medicinal_plants/pages/Indian_Pipe.htm 

Indian Pipe (Monotropia Uniflora): The School of Homeopathy: https://www.homeopathyschool.com/the-school/provings/indian-pipe/ 

Monotropia Uniflora: Botanical Society of America: https://botany.org/Parasitic_Plants/Monotropa_uniflora.php 

Monotropia Uniflora: Lady Bird Johnson Wildflower Center: https://www.wildflower.org/plants/result.php?id_plant=moun3 

Monotropia Uniflora: Plants for a Future: https://pfaf.org/user/Plant.aspx?LatinName=monotropa+uniflora 

Monotropia Uniflora- Ghost Plant, Indian Pipe: USDA Forest Service: https://www.fs.fed.us/wildflowers/beauty/mycotrophic/monotropa_uniflora.shtml 

Three Herbs- Yarrow, Queen Anne’s Lace, and Indian Pipe: Ryan Drum Island Herbs: http://www.ryandrum.com/threeherbs.htm 

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Greetings from the Bat Lady!

     Welcome to Bat Lady Herbals.  I have been fascinated by herbs and various herbal uses for quite a few years now.  Plants are amazing t...