Morgan Botanicals

 "One may live without bread, not without roses."

The rose hip, or rose haw, is the fruit of the rose plant, and typically is red or orangeish, but ranges from dark purple to black in some species. Rose hips begin to form in spring, and ripen in late summer through autumn.  And me, I like to get them while I can, and eat them up!

Rose hips are a very rich source of Vitamin C and are free for the picking. Three average hips have as much Vitamin C as a medium-sized orange so they are definitely a good fruit to incorporate into the diet. The food value is found in their skin and their taste is similar to that of an apple. If you plan on harvesting, pick only the ripe berries that are vivid red and slightly soft. They have a much better flavor if picked after the first frost as well…preferably late August through October. You can harvest them from your garden, but they’re more plentiful from old-time shrub varieties such as rugosas and wild rose bushes. To collect your own, and to encourage your roses to develop them, don’t trim the blossoms and leave them to naturally fade and fall. Or you can buy dried cut and sifted rose hips ready to use.

I use rose hips both fresh and dried to make tea, jelly, jam, halved in salads, sandwich fillings, soups and desserts! But here's one of my favorites that always gets eaten up faster than I can serve it.

Rose Hip Soup

To make this yummy soup all you need is the following:

• 2 cups (1/2 lb.) crushed dried rose hips
  
• 2 quarts of water
• 1/2 cup honey (or to taste) or sugar
  
• 1/2 of a vanilla bean, split and scraped and then tossed in
  
• 2 Tablespoons fresh squeezed lemon or orange juice
  
• 1 1/2 Tablespoon potato starch, cornstarch, arrowroot or tapioca granules
• Whipped cream, sour cream or yogurt, optional

Preparation

In a saucepan bring the water and rose hips to a boil, reduce heat, and let simmer covered for about 45 min. Thin down with extra water if needed. You can press the hips through a colander or blend with a food processor (for a thicker consistency). If staining, save the rose hip mush for a sweet bread recipe or compost etc. just don't throw them away.

Pour liquid back into saucepan and add juice, vanilla bean, and honey, bring back to a simmer. Mix the starch or tapioca in enough cold water to moisten it, and stir it in. Cook till the soup thickens slightly and clears.  You can serve this warm or chilled either as an appetizer or a dessert garnished with sour cream, yogurt or whipped cream. You can also add all kinds of yummy toppings such as baked almonds slivers, granola, orange zest, chocolate shavings, cinnamon sprinkles, etc.

To make rose hip pudding instead just increase starch or tapioca to 5-6 tablespoons. After it has thickened pour the pudding into individual dishes or into a serving dish to cool. The flavor is simply delicious and very fruity.

In my bowl below I spooned in a dollop of yogurt and topped with orange zest and dark chocolate shavings.Yum!

As always, please email any questions to herbalist@morganbotanicals.com.

Follow me on Twitter - MorganBotanical 

Fan me on Facebook - Morgan Botanicals

Copyright 2012. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals.

Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Jessica Morgan, Herbalist

Chia is often found growing on sunny hillsides, disturbed fields, prairies, and plains throughout the West and often after fires. This member of the sage family (Salvia columbariae) is very aromatic and worth growing. Chia will grow anywhere from 6- 24 inches tall and will have as many as 5 flower heads per stalk. The leaves are opposite, mostly basal and up to 4 inches long.

Seeds of this plant and the related species, S. mexicana, were an important food to the Indians and early settlers. These seeds are not only nutritious but easily digested. Some Indian tribes believed that a tablespoon of chia seed would give a warrior enough energy to go on a 24-hour forced march. When moistened, the seeds become mucilaginous and can be used to calm an upset stomach or made into poultices for topical wounds. If placed under the eyelid before retiring, this will help clean dirt from the eyes.

I think chia seeds are one of the most nutritious foods known to man, and besides providing an enormous amount of energy, they are high in protein, Omega-3 fatty acids, fiber and calcium.  These seeds are a good option for a child or adolescent, the pregnant women, vegetarian, or athletes and weight lifters who need that extra protein in their diet.

So what to do with all these Chia seeds you wonder? Well, Chia can be eaten raw, sprouted, roasted, or ground as a mush or as flour for bread. I mix them into meat loaf, breads and smoothies. One of my favorite ways to use them though is as a popular drink in Mexico called Agua de chia or Chia Seed Water. Here a great recipe to try at home.

Agua de Chia

• 1 cup chia seeds
• 2 quarts pure water
• 1 cup raw sugar
• 1/2 cup fresh lime or lemon juice, or to taste
• A sprinkling of powdered cinnamon

1. Soak chia seeds in water until they soften and take on a spongy consistency.

2. Sweeten the 2 quarts of water with the sugar, stirring to dissolve, and add the chia seeds and citrus juice.

2. Sprinkle with cinnamon and serve chilled.

 -Enjoy!

Find Chia seeds in my Local Harvest Store. 

As always, please email any questions to herbalist@morganbotanicals.com.

Follow me on Twitter - MorganBotanical 

Copyright 2009. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals.

Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a health care professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Jessica Morgan, M.H.

"Better to be deprived of food for three days than of tea for one!"

I love tea, whether its just to warm me up, to clear out my lungs, or to sit and swish around in- in the tub of course!. Today I just feel like sharing some of my favorite recipes. Hope you enjoy.

TUMMY TEA: This tea is not only delicious but very effective for stomach ache and indigestion, plus it's safe for children and adults alike, to drink daily.

• 1 part rose hips
• 1 part spearmint
  
• 1 part dried orange peal
• 1/2 part star anise
• 1/8 part licorice root

Combine all herbs in a pot, and cover with boiling water. Stir well, cover, and steep 15 to 20 minutes.

PRETTY BLEND: I love this tea! It is visually gorgeous too! This yummy tea is aromatic and will bring happiness. Drink it hot or iced.

• 1 part lemon verbena leaves
• 1 part peppermint or spearmint
• 1 part rose hips
• 1 part dried orange peel
  
• 1/2 part rose petals
• 1/4 part calendula flowers
• 1/4 part freshly grated ginger root

Combine all herbs in a pot, and cover with boiling water. Stir well, cover, and steep 15 to 20 minutes.

FEVER FLUSHER: If you've got a cold or a fever then this is the brew for you. The yarrow in this tea will cause heat flushing, which is good for breaking a fever.

• 1 part echinacea root
  
• 1 part peppermint leaves
• 1 part catnip leaves
• 1 part yarrow
• 1 part lemon balm leaves

Put echinacea in 1 quart of water and bring to a boil. Simmer, covered, for 20 minutes. Add the rest of the herbs, stir well, cover and steep 15 to 20 minutes. Strain and add honey and lemon, if desired. Drink a lot of it!

I hope everyone enjoys these tea blends as much as I do. Look for these fresh loose leaf herbs and other natural herbal products in my Local Harvest Store : Morgan Botanicals. As always, email any questions to herbalist@morganbotanicals.com

Copyright 2009. All rights reserved. Jessica Morgan, M. H., Morgan Botanicals

Disclaimer - The information provided in this article is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information in this article for self-diagnosis or to replace any prescriptive medication. You should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem, suffer from allergies, are pregnant or nursing.

Jessica Morgan, M.H.