Morgan Botanicals

  (Loveland, Colorado)
Herbal Information and Recipes
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Sweet Rose Hips, It's Soup!

Jessica Morgan, M.H.

 "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.

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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

 

 
 

Seaweed: "perfectly balanced natural food"

Jessica Morgan, M.H. Humans have been eating seaweed for ever. Many early communities lived close to the shore because the seas offered a constant and dependable food source. Neolithic communities in Britain for example clustered around coastal lands where rich and diverse foodstuffs were readily available.  The farmers of those times would certainly have supplemented their shellfish and seafood diets with some of the local seaweeds.

Sprinkling a little on your food (about a teaspoonful twice a day) will provide both salt and vital trace minerals. It is also a good source of protein and a rich source of iodine and iron, iodine is important for the proper functioning of thyroid and iron is important for blood cell function.

There are many different types with different benefits but most contain iron, calcium, vitamin A, E, K,  B-complex (B1, B2, B3, B5, B6, B12) & folic acid. Essential fatty acids, nucleic acids like RNA and DNA, phyto-chemicals as carotenoids. Rich in fiber and natural polysaccharides. This unique mixture of vitamins, minerals/trace elements, anti-oxidants and phyto-nutrients are rarely found in land plants. 

 Typical Nutritive Value of Seaweeds : Per 100 gm.

  • Vitamin A : 2 I.U.
  • Niacin : 5.7 mg.
  • Calcium : 1,093 mg.
  • Iron : 100 mg.
  • Phosphorus : 240 gm.
  • Fat : 1.1 gm.
  • Carbohydrates : 40.2 gm.
  • Protein : 7.5 gm

Here on the left is Sea Palm, and on the right Spring Nori, both wild-harvested in Norther California in Spring of '10. Look for both of these on my website www.morganbotanicals.com and here on Local Harvest as well. Both the Spring Nori and Sea Palm that I carry were locally and ethically wild harvested with permission.


 

Described as "perfectly balanced natural food" certain seaweeds, like certain land plants have been used for centuries by different cultures for medicinal and nutritional purposes from everything from warding off and treating several types of cancer, lowering cholesterol and blood pressure, to preventing ulcers, killing bacteria and treating thyroid disorders.

Check out this great recipe for a simple seaweed soup. I like to add chicken and other seasonal veggies as well. This is really delicious and nutritious.

Simple Seaweed Soup

1 oz seaweed

1/4 package of Enoki mushrooms
2 inches green onion (sliced length wise into strips)
2 cups Chicken broth
1/4 tsp. salt
Dash of pepper
1 tsp. soy sauce
 

1. Cut seaweed into bite size pieces. Wash Enoki mushrooms, cut off and discard root. Cut mushroom across into half.

2. Add pepper, soy sauce, salt (if needed), mushroom, seaweed to chicken broth. In small pot, heat to boiling. Garnish with green onion and serve.

 

 So, have you ever given any thought to seaweed? You should.

 

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

Follow me on Twitter - MorganBotanical 

Fan me on Facebook - Morgan Botanicals

Copyright 2010. 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.

 

 
 

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