Home Farm Herbery

The Benefits of the Many Uses for Turmeric©

By Arlene Wright-Correll

Turmeric is commonly used in Asian food. You probably know turmeric as the main spice in curry. Turmeric is also used as an enema for people with inflammatory bowel disease. In food and manufacturing, the essential oil of turmeric is used in perfumes, and its resin is used as a flavor and color component in foods.

You can buy Home Farm Herbery’s chemical-free Turmeric by clicking here now.

However, Turmeric is used also for arthritis, heartburn (dyspepsia), joint pain, stomach pain, Crohn's disease and ulcerative colitis, bypass surgery, hemorrhage, diarrhea, intestinal gas, stomach bloating, loss of appetite, jaundice, liver problems, Helicobacter pylori (H. pylori) infection, stomach ulcers, irritable bowel syndrome (IBS), gallbladder disorders, high cholesterol, a skin condition called lichen planus, skin inflammation from radiation treatment, and fatigue.

Some people apply turmeric to the skin for pain, ringworm, sprains and swellings, bruising, leech bites, eye infections, acne, inflammatory skin conditions and skin sores, soreness inside of the mouth, infected wounds, and gum disease.

It is also used for headaches, bronchitis, colds, lung infections, fibromyalgia, leprosy, fever, menstrual problems, itchy skin, recovery after surgery, and cancers. Other uses include depression, Alzheimer's disease, swelling in the middle layer of the eye (anterior uveitis), diabetes, water retention, worms, an autoimmune disease called systemic lupus erythematosus (SLE), tuberculosis, urinary bladder inflammation, and kidney problems.

Now this is a lot of stuff!!! However, it is no way to be interpreted as uses without consulting your doctor.

There are side effects to self medicating with Turmeric and these may well be some of them. In addition, high doses of turmeric have been observed to cause: Nausea, Diarrhea,

Increased risk of bleeding, increased liver function tests, hyperactive gallbladder contractions, Hypotension (lowered blood pressure), uterine contractions in pregnant women and increased menstrual flow.

Should you decide to take Turmeric here is the recommended way to take it. Squeeze 1/2 of a lemon into a mug. Add the turmeric. Add warm water. Stir well. Add honey to taste, if desired. Keep spoon in the cup as turmeric will fall to the bottom so the drink will need to be mixed again.

Use as dye for spicy tie-dyed tees. Add three tablespoons of turmeric to a pot of boiling water, let it simmer for a while, and your dye bath is ready. 

Turmeric will naturally dye Easter eggs. Hard-boiled eggs transform into the jewel-like colors found in nature rather than in the lab. Beet juice, onion skin, blueberries, and of course, turmeric all do a bang-up job of the task.

Turmeric can be added to scrambles and frittatas. Use a pinch of turmeric in scrambled eggs, a frittata, or tofu scramble. If you or your family is new to turmeric, this is a great place to start because the color is familiar and the flavor subtle.

Here is Home Farm Herbery’s favorite recipe for Baked Chicken Breasts and the cooking time is only 20 minutes!

Ingredients:

4 boneless skinless chicken breasts

2 Tbsp melted ghee or avocado oil

1 tsp sea salt

1 tsp turmeric 

½ tsp cumin

½ tsp smoked paprika http://www.localharvest.org/paprika-powder-C25188

½ tsp garlic powder http://www.localharvest.org/garlic-powder-pure-C25667

½ tsp fresh ground black pepper

¼ tsp ground ginger

Pinch of cinnamon

Pinch of cayenne

Instructions:

Preheat oven to 450 degrees Fahrenheit.

Place chicken breasts in a single layer in a large baking dish. Brush on either side with melted ghee or avocado oil.

In a small bowl mix together spice mixture: salt, turmeric, cumin, paprika, garlic powder, black pepper, cayenne, cinnamon, and ginger. Sprinkle the spice mixture liberally over the chicken on both sides. Use your hands to press spices gently into chicken breasts.

Bake chicken breasts in the oven for 15-18 minutes, or until chicken is cooked through and juices run clear once poked.

If using a cooking thermometer, the inside of the thickest part of the breast should be between 160-170 degrees Fahrenheit.

Remove the chicken from the oven and let rest for five minutes before serving. Leftover chicken will keep in an airtight glass container in the refrigerator for three days.

May the Creative Force be with you!

Arlene Wright-Correll

Home Farm Herbery LLC

The Many Uses of Peppermint Leaf Powder©

By Arlene Wright-Correll

Natural dried, Peppermint Leaves (powder)- INCI (Mentha piperita) is believed that some stomach discomfort and nervousness can be relieved by drinking tea made with equal parts of spearmint and peppermint leaves and honey.

Peppermint contains the active ingredient, menthol, which is thought to loosen phlegm and soothe coughs. Peppermint tea is believed to relieve the pressure caused by migraine headaches.

Peppermint leaves are frequently added to eye pillow formulas to assist in relieving headaches. Since peppermint produces a cooling and numbing effect on the skin, it is sometimes used in body cream formulations to help with skin irritations.

With that in mind here are some other uses for Peppermint Leaf Powder.

1. Peppermint Leaf powder can be used in natural bath tea recipes

2. Peppermint Leaf powder can be used in soap recipes

3. Peppermint Leaf powder can be used in the formulation of natural herbal waters

4. Peppermint Leaf powder can be infused and used in lotions, creams, and ointment

recipes.

5. Peppermint Leaf powder can be added to facial mask recipes.

6. Peppermint Leaf powder can be used in scrubs

7. Peppermint Leaf powder can be used bath salt recipes

8. Peppermint Leaf powder can be used in bath bomb recipes

9. Peppermint Leaf powder can be used in eye pillow recipes

10. Peppermint Leaf powder can be infused and used in shampoo and conditioner recipes.

11. Peppermint Leaf powder can be infused and used as a face tonic.

We grow and sell our Home Farm Herbery Peppermint Leaf Powder for external use only. We do not sell it as a food item. 

Note: The information we provide is for educational purposes only. This information is not intended to diagnose, cure, treat, or prevent any disease. This information has not been evaluated by the Food and Drug Administration. Home Farm Herbery accepts no responsibility (written or implied) for any products you make with our herbs. All testing is the responsibility of the customer.

Home Farm Herbery heartily recommends one to keep all herbs out of reach of children and pets. Special care should be taken by pregnant and/or lactating women when handling herbs.

May the Creative Force be with you!

Arlene Wright-Correll

Home Farm Herbery

The Benefits of Growing Wild Chicory©

By Arlene Wright-Correll

Wild Chicory is a bushy perennial herb with blue, purple, or occasionally white flowers.

Wild Chicory is grown and cultivated for their leaves or for the roots which are baked, ground, and used as a coffee substitute and additive. The Wild Chicory leaves are used in salads, often times preferred over the Dandelion. The Wild Chicory leaves are cut and generally blanched, as the unblanched leaves are bitter. The young blanched heads are also a good vegetable for cooking, similar to Sea Kale. Planting outdoors is really simple. Just plant this perennial in a sunny spot with proper drainage and it will come back year after year.

One of the biggest benefits is the Finch love the seeds and since store bought Finch seeds have become more and move expensive over the years; this is really a simple way of attracting these beautiful birds.

Just about any visitor to New Orleans, including myself, has tasted an obligatory cup of the city’s signature blend of coffee and chicory. But chicory’s varieties and uses extend far beyond a slow Sunday brunch at Café du Monde.

When cooked, the roots taste like parsnips, but they are almost too skinny to bother with. Instead of boiling them, however, you can scrub them and roast them slowly until brittle and dark brown inside. Grind and brew them like coffee or blend with regular coffee. The resulting beverage tastes much like coffee but doesn’t contain caffeine.

People, for at least 5,000 years, have cultivated chicory for its medicinal benefits.

According to the “doctrine of signatures” (a renaissance theory that a plant’s appearance indicates its healing properties) the milky sap of chicory demonstrated its efficacy in promoting milk flow in nursing mothers, or perhaps diminishing it if it were too abundant; it seems to have been prescribed for both conditions.

The blue of the blossoms and their tendency to close as if in sleep at noon (in England) suggested the plant’s use in treating inflamed eyes. The bruised leaves have been poultices on swellings while root extracts have been used as a diuretic and laxative, and to treat fevers and jaundice.

The second-century physician Galen called chicory a “friend of the liver,” and contemporary research has shown that it can increase the flow of bile, which could be helpful in treating gallstones.

Much laboratory research also has shown root extracts to be antibacterial, anti-inflammatory and slightly sedative. They also slow and weaken the pulse and lower blood sugar. Leaf extracts have similar, though weaker, effects.

Chicory is a good source of folic acid, necessary for the formation and maturation of red blood cells and in the synthesis of DNA; potassium, which is required for the contraction of skeletal and heart muscle and for the transmission of nerve impulses; and vitamin A. One of the traditional bitter herbs of Passover, it is eaten as a spring tonic in many cultures.

A compound called maltol (3-hydroxyl-2-methyl-4-pyrone) from chicory (as well as larch bark, pine needles and roasted malt) is used in baked goods to intensify the flavor of sugar 30-to-300-fold.

The colonists brought it to America mainly as a medicinal crop.

Thomas Jefferson and others grew it as a forage crop. Since it doesn’t dry well, it was usually cut and fed green to horses, cattle, sheep, poultry and rabbits.

As I said it is an easy to grow perennial and the thing I like the best of it is it attracts the finch and I really enjoy watching these birds flit around these lovely blue flowers.

The highly adaptable and rugged nature of chicory allows it to thrive virtually anywhere, although it grows best within U.S. Department of Agriculture hardiness zones 3 to 9. Chicory requires little care if planted in a garden bed with deep, fertile soil and full sun exposure.

May the Creative Force be with you,

Arlene Wright-Correll

Home Farm Herbery

Ask Arlene about Autumn Olive©

By Arlene Wright-Correll

Autumn olive is a deciduous shrub that can grow as tall as 20 feet. It’s cream to pale yellow flowers bloom in early spring and bring on an abundance of pink to red berries dotted with scales. The leaves of the plant are elliptically shaped with a slightly wavy margin. It is distinguished from other similar shrubs by the silvery scales found on the lower leaf surface. Although beautiful and fragrant, autumn olive’s aggressive proliferation negatively affects natural areas throughout Indiana. It is really invasive and although it is not illegal to sell or buy autumn olive in Indiana, it is recommended that Hoosiers do not sell, buy or plant autumn olive, and to remove the invasive from your property. Remember - cutting and burning alone will not get rid of autumn olive, but will only create more.

Originally a native plant of China, Japan and Korea and it made its way to the United States in 1830. In the 1950s it was widely promoted as a great way to provide wildlife habitat and erosion control in environmentally disturbed areas. While it did make available habitat and food for wildlife, it soon became a really major problem as autumn olive began to rapidly spread throughout the state.

Attempts to remove the shrub by cutting and/or burning created even more autumn olive and only made matters worse because it out-competes and displaces native plants by creating a dense shade that hinders the growth of plants that need lots of sun. 

It can produce up to 200,000 seeds each year, and can spread over a variety of habitats as its nitrogen-fixing root nodules allows the plant to grow in even the most unfavorable soils. Not to mention that it reproduces quickly and with little effort at all.

Even though you may attempt to remove autumn olive by cutting or burning from your property you can cause unwanted spreading as the shrub germinates easily.

Birds are quite attracted to the seeds and will scatter them throughout pastures, along roadsides and near fences and these include song- birds such as thrushes, cardinals, cedar waxwings, evening grosbeaks, sparrows, bobwhite, ruffed grouse, ring-necked pheasants, wild turkeys, and mallards. 

Mammals including raccoons, skunks, opossums, and even black bears will eat it also.

Goats and sheep will eat autumn olive readily and effectively control repeated heavy defoliation in spring and early summer; although goats can clear brush in a single season, multiple years are needed to actually kill the shrubs.

Scientific Name: Elaeagnus umbellata

Type: deciduous, either shrub or tree

Size: up to 20 feet tall & 30 feet wide

Stems: silvery or golden brown; speckled; often with thorns

Leaves: grayish green with silvery scales on bottom side; has a shimmery look to it

Flowers: in clusters; bell-shaped, cream to light yellow petals; fragrant; bloom in April -June

Fruits: fleshy, silvery with brown scales to a speckled red when matured; edible to both animals and humans

Reproduction: by seed or propagation by stump sprouting and/or roots

Habitat: forests edges, meadows, open woods, pastures, riverbanks, roadsides, streams and disturbed areas

Impacts: invasive specie; increases nitrogen levels in soil; possibly beneficial to black walnut

Similar Native Species: Silver-berry; however, not native to Indiana

On the good side until recently, few people were aware that the berries of autumn olive, Elaeagnus umbellata, are edible. But the secret is out. More and more are harvesting these tasty fruits for both sweet and savory dishes such as jam, pies, breads and even wine.

AUTUMN OLIVE WINE

4-5 pounds autumn olive fruit

2 lbs granulated sugar

1? tsp yeast nutrient

? tsp tannin

1 crushed Campden tablet

1 tsp pectic enzyme.

3 qts water

Lalvin RC212 (Bourgovin) wine yeast

Put 2 qts water on to boil. Meanwhile, wash and cull fruit for soundness. Put fruit in nylon straining bag, tie closed, and place in primary container. Bruise fruit by squashing with hands or a piece of hardwood, being careful not to crack seed. Pour boiling water over fruit and cover primary.

Combine remaining water with sugar and stir until dissolved--may heat the water to aid in dissolving sugar. Add sugar-water to primary, replace cover and set aside to cool. When room temperature, stir in tannin, yeast nutrient and crushed Campden.

Replace cover and set aside for 12 hours. Stir in pectic enzyme and again cover primary and set aside. After 12 hours, add activated yeast and again cover the primary. Stir twice daily until s.g. drops to 1.015 (1-2 weeks).

Remove nylon straining bag, squeezing well to extract juice. Allow to settle and rack to secondary and fit airlock. Wait 30 days, then rack, top up and refit airlock. Repeat when wine clears. Allow another 60 days under airlock. Stabilize, sweeten to taste if desired, wait 10 days, and rack into bottles.

Age six months before tasting and also you will find it improves with age. 

Health Benefits of Autumn Olive. The most common fact you will read about autumn olive is that it contains 5 to 15 times more antioxidant lycopene than in tomatoes. But besides lycopene autumn berries is also a source of vitamin C (around 28mg/100g), as well as other vitamins, antioxidants, and minerals.

Medicinal use of Autumn Olive: 

The flowers are astringent, cardiac and stimulant. The seeds are used as a stimulant in the treatment of coughs. The expressed oil from the seeds is used in the treatment of pulmonary affections. The fruit of many members of this genus is a very rich source of vitamins and minerals, especially in vitamins A, C and E, flavonoids and other bio-active compounds. It is also a fairly good source of essential fatty acids, which is fairly unusual for a fruit. It is being investigated as a food that is capable of reducing the incidence of cancer and also as a means of halting or reversing the growth of cancers.

There does not seem to be any health habits of Autumn Olive.

We do not offer it in any form at Home Farm Herbery simply because of it’s invasiveness.

May the Creative Force be with you!

Arlene Wright-Correll

Home Farm Herbery LLC

 A brief history of Sausage & Sausage Making©

By Arlene Wright-Correll

If you are worried about commercially-made sausage fearing not only fat content, but what odds and ends manufacturers dump into the mix you are rightfully so. But, if you make your own sausage at home, you can ensure only the best ingredients and spices are used, plus control the fat content. Do not make the mistake of thinking sausage is strictly a meat product. Many sausage recipes also include seafood and vegetarian sausage blends.

Sausage History

The word sausage comes from the Middle English sausige, which came from sal, Latin for salt. In France they are sausissons and in Germany, wurst. In practice for over a millenia sausage-making was originally a method used to preserve meats, especially lesser cuts. It came to be at the same time animals were domesticated and, subsequently, surplus meat was able to be preserved.

It is believed that the Romans were among the first to preserve meat in sausage form. They learned over time that salt, smoking methods, and spices improved the process and the taste, and by the middle ages, sausage was being made all over the continent.

Sausage-making has become an art and there are more than 200 different varieties of sausage are made in the United States alone, and thousands more worldwide, varying by regional tastes and ingredient availability. Hot dogs are popular in the United States, sausage is the ultimate Finnish fast food, and seafood sausages are popular in Asia.

The definition of sausage is ground meat mixed with fat, salt and other seasonings, preservatives, and sometimes fillers. Some sausage mixtures are sold in bulk form, and others forced into casings to form links.

Sausage is available in fresh form, which needs to be cooked before consumption, and dry or cured form, which are already cooked.

Virtually any type of meat can be used in sausage, but most common is pork or pork blends. Variety truly is the spice of life, with spicy, hot sausages and bland sausages, and with flavorings running the gamut from garlic to nutmeg.

We even make Black Trumpet Mushroom Sausage.

Creative chefs are also making sausages from vegetable and seafood blends for those who eschew meats. There are also ways to lower the fat if you make your own at home using any of our chemical-free organic Home Farm Herbery Sausage Seasoning Blends.

You can find all kinds of sausage seasoning at Home Farm Herbery’ store and here are just a few that we make:

Bratwurst Seasoning

Breakfast Sausage Seasoning

English Bangers Seasoning

Arlene’s Hot Italian Sausage Seasoning

Just to name a few of the many we create and we invite you to check them out.

We thank you in advance for your purchase as 100% of our net proceeds go to St. Jude Children’s ResearchHospital.

May the Creative Force be with you!

Arlene Wright-Correll

Home Farm Herbery LLC

Some More Good Reasons to Use Chives©

By Arlene Wright- Correll

Here at Home Farm Herbery we not only grow chives, we sell the seeds so you can grow your own and we dry them and sell them to our customers who do not grow them.

We along with our customers have many uses for them and we find this multipurpose health booster to be high in vitamin C, folic acid, potassium, calcium and iron and this is true of not only Chives, but the Chive Flowers also.

When you use these you will find your digestion improving, your cholesterol lowering, your metabolism improving and also your support system!

Chives are best eaten raw so when you add them to your salads or include them as a garnish in other dishes you are really getting their maximum effectiveness.

Whenever you make your favorite biscuit recipe try adding chopped chives and you will be delighted as they will be bursting with flavor.

Why not consider combining 1 tablespoon of Freeze Dried Chopped Chive Rings with 4 ounces of gorgonzola cheese, 1/8^th teaspoon kosher salt and 1 stick of softened unsalted butter?

Just mix in a bowl and then form into a log and refrigerate until firm. We use it as a sauce for gnocchi and also to accompany meats such as hamburgers or steaks.

When we plant tomatoes, carrots, roses and apple trees we mix chive seeds among the dirt. When they first grow the chives will repel aphids from the tomatoes as well as from our sunflowers and mums.

After 3 years of chive growth we discovered they prevented rose black spot and apple scab.

The chive blossom make a wonderful addition to salads giving them a subtle onion flavor and we also find them great to add to salad dressings.

May the Creative Force be with you!

Arlene Wright-Correll

Home Farm Herbery LLC

Red Garnet Amaranth will be a great addition to your garden©

By Arlene Wright-Correll

The beautiful foliage and blooms of Red Garnet Amaranth will be a great addition to your garden!

Green foliage show its red highlights best in hot conditions. Delicately flavored sprouts can be used as a garnish for your salads and can be harvested in 15 to 30 days. Young leaves can be cooked like spinach. Or, if you wish to attract birds to your garden, let this variety go to seed, and your feathered friends will enjoy a feast!

A little info about this great perennial plant:

Average water needs.

Botanical Name: Amaranthus tricolor

Other Common Names: Amaranthus tricolor 'New Garnet Red', Summer Poinsettia, Joseph's Coat, Tampala, Chinese Spinach, Vegetable Amaranth, Een Choy

 Duration: Perennial

 Days to Maturity: 50-85

 Seeds Per Oz: 41600

Vegetable Height: 36” to 48”

Vegetable Spacing: 24” to 36”

Planting: Sow seeds indoors before last frost, or direct sow seeds outside after last frost. Plant seeds just under soil surface, and water.

Seed Saving: Allow seed heads to dry on plants; then remove heads, break them open, and collect seeds. Clean and dry the seeds before storage in cool dry conditions.

You can order our pure heirloom seeds here 

May the Creative Force be with you!

Arlene Wright-Correll

Home Farm Herbery LLC

You just won August’s Art Contest!

Sherrill M. of DetroitMI is August art contest winner

Your prize is on its way.

Congratulations from

Home Farm Herbery LLC

 How to Sprout Broccoli, Sprouting - Di Cicco seeds©

By Arlene Wright-Correll

Add 2 tablespoons of broccoli sprouting seeds to a wide mouthed quart jar.

Cover with a few inches of filtered water and cap with the sprouting lid.

Store in a warm, dark place overnight.

I use my pantry for this.

The next morning, drain the liquid off and rinse with fresh water. Be sure to drain all the water off.

Repeat this 3-4 times a day. Continue to store your seeds in a warm, dark place. After a few days, the seeds will start to break open and grow. The biology major in me is absolutely enamored with this process!

Eventually, the sprouts will be an inch or so long and have yellow leaves. Now you can move the sprouts out into the sunlight.

Continue to rinse them 3-4 times a day until the leaves are dark green. Now they are ready to eat!

This whole process will take about a week. Patience, Patience, Patience!

Once they are ready, replace the sprouting lid with a standard Mason jar lid and store in

your refrigerator.

Serve on top of salads, stirred into soups, or however strikes your fancy.

DID YOU KNOW?  Broccoli sprouts   are 10x – 100 x higher in some cancer fighting compounds than the actual mature vegetable!

May the Creative Force be with you!

Arlene Wright-Correll

Home Farm Herbery LLC

How to Grow Anise from Seed and Why You Should Grow It©

By Arlene Wright-Correll

Anise (Pimpinella anisum) is an annual that can grow up to 2 feet tall. This herb, which can be used for medicinal and culinary purposes, with its clusters of white flowers, can add ornamental value to a garden as well. Anise seeds can be used to flavor soups, cakes, candies and curries. Native to Egypt and the Mediterranean region, anise can be grown in California and areas of the United States within USDA plant hardiness zones 4 through 9. Growing anise from seed is best done in permanent containers or directly in the garden, because the herb doesn't transplant well.

1. Select a pot with drainage holes and fill it with moist, sterile potting mix, up to about 3/4 inch from the top. Press down on the soil with your hand to level the surface.

2. Sprinkle six to eight anise seeds over the soil surface, at an equal distance from each other. Cover the seeds with a 1/4-inch layer of soil. Lightly tamp the soil with your hand to firm it over the anise seeds .

3. Water the soil with a spray bottle to avoid disturbing the shallowly planted seeds. Stretch plastic wrap over the pot to help the soil retain moisture. Cover the plastic wrap with sheets of newspaper to maintain a constant soil temperature. Keep the soil moist -- not soggy -- during the germination period.

4. Position the pot in a warm room. Aim for a temperature of about 60 to 72 degrees Fahrenheit. Expect the seeds to germinate within two weeks.

5. Remove the plastic wrap and newspaper as soon as the seeds germinate. Expose the seedlings to sunlight and a temperature of about 55 degrees Fahrenheit.

6. Remove weak, small seedlings as soon as they're large enough to handle. Keep no more than one or two strong seedlings in the pot, and water them regularly to keep the soil damp as they grow. You can move the pots outside into a sunny location when all danger of frost has passed.

Things You Will Need

Potting mix

Pot

Spray bottle

Plastic wrap

Newspaper

Tip

Sow seeds outdoors in a sunny location, after the last frost date in your area. Plant them in well-drained soil with a pH between 6.3 and 7.3. Sow the seeds in rows that are 2 feet apart, at a depth of about 1/4 inch. Thin them to 8 inches apart.

Harvest anise seeds about one month after the plant flowers. Harvest the leaves as needed, while the plant matures.

Anise can be used as a tea or syrup to aid in the relief from cough and congestion. Try a simple tea made from crushed seeds after a large meal - you will be surprised at how effective it can be.

Known Medicinal Properties: Anise has a long history of medicinal use. It is still used all over the world as a digestive-aid and anti-flatulence agent. Anise has also been used for centuries relieve coughs and colds. In fact, scientists have even proven that the essential oils in the Anise seeds DO have expectorant properties.

Anise is a digestive-aid, anti-flatulence agent and fights coughs and colds. 

May the Creative Force be with you!

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene about Fennel Seed Cookies©

By Arlene Wright-Correll

Fennel Seed cookies

INGREDIENTS

1 tablespoon fennel seed, crushed

2 tablespoons boiling water

3/4 cup butter, softened

2/3 cup packed brown sugar

1 egg

2 cups all-purpose flour

1/2 teaspoon baking soda

Confectioners' sugar

DIRECTIONS

In a small bowl, soak fennel seed in boiling water; set aside.

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Drain fennel seed.

Combine the flour, baking soda and fennel seed; gradually add to creamed mixture and mix well.

Roll into 1-in. balls; place 2 in. apart on ungreased baking sheets.

Bake at 350° for 10-12 minutes or until lightly browned.

Roll warm cookies in confectioners' sugar.

Cool on wire racks. Yield: 3 dozen.

May the Creative Force be with you!

Arlene Wright-Correll

Home Farm Herbery

Cooking Brussels Sprouts the Correct Way Helps Fight Cancer@

By Arlene Wright-Correll

At Home Farm Herbery we grow Brussels Sprout Long Island Catskill Heirloom Seeds and this popular Brussels Sprout variety produces miniature cabbage-like heads which are extremely tasty and nutritious you need to grow them in your garden.

However, Did you know that Brussels sprouts contain sulforaphane, a chemical believed to have potent anti-cancer properties? Although boiling reduces the level of the anti-cancer compounds, steaming, microwaving, and stirring we steam them al Dante or sauté them quickly.

It is amazing that just one little thing can change an item’s consistency so quickly. When we sauté them we cut them in halves or quarters to allow them to cook quickly.

Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids.

Choline is not often referred to for its benefits yet; the primary criterion used to estimate the Adequate Intake (AI) for choline is the prevention of liver damage as assessed by measuring serum alanine aminotransferase levels. The AI for adults is 550 mg/day of choline for men and 425 mg/day for women.

So do yourself a big health favor and put Brussels Sprouts into your diet and cook them correctly.

May the Creative force be with you!

Arlene Wright-Correll

Home Farm Herbery LLC

Caraway Seed Cake Surprises, Delights & Treats Us©

By Arlene Wright-Correll

We all know the many uses of Caraway Seeds.

Besides putting them in Breads, Caraway seeds can be freshen breath and its essential oil is found in many mouthwashes, toothpastes and chewing gums. It is used in several liquor recipes and to improve the flavor of various complementary herbal combinations.

Many of us know about using them in pickling, salad dressing, sauerkraut, cold slaw or cabbage salad, and I especially love them in rye bread, but how about a cake?

Caraway Seed Cake

A hint of citrus added to a traditional seed cake.

Ingredients:

3 cups sifted unbleached flour,
2 ½ teaspoons double acting baking powder
1/2 teaspoon nutmeg
1 teaspoon salt
2/3 cup butter or shortening
2 cups sugar
4 eggs
2 tablespoons grated orange rind
1 tablespoon grated lemon rind
1 cup milk
1 tablespoon caraway seeds
1 tablespoon poppy seed
1 tablespoon aniseed

Directions:

Grease and flour 10-inch tube cake. Sift together flour, baking powder, nutmeg and salt. Blend together butter or shortening and sugar, creaming well. Add eggs, one at a time. Beat 1 minute after each. Blend in orange and lemon rind; mix thoroughly. Measure milk; add alternately with the dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition.

Spread one-fourth of batter in 10-inch tube pan, well greased and lightly floured on bottom only. Sprinkle with caraway seeds. Alternate remaining batter with poppy seed and aniseed, ending with batter on top. Bake at 350 degrees F 75 to 80 minutes. Let cool in pan 15 minutes before turning out. Frost while slightly warm.

Fruit Juice Glaze:

Combine 1 ¼ cups sifted confectioners’ sugar, 3 tablespoons orange juice or lemon juice. Beat until well blended

May the Creative Force be with you,

Arlene Wright-Correll

Home Farm Herbery LLC

Ask Arlene about Basil©

By Arlene Wright-Correll

Basil’s Latin name is Ocimum sanctum and we grow it here at Home Farm Herbery and we have several types of basil such as Sweet Thai Basil, Christmas Basil, Cinnamon Basil, Lemon Basil, Spicy Bush Basil, Purple Ruffles Basil and Sweet Basil. However I want to talk about Basil Holy Sacred Red.

Basil Holy Sacred Red is an annual that likes to be planted in full sun and it will reach a height of 18” and be about 24” wide. Its blooms are pink and it blooms in mid-Summer through early fall.

Often referred to as Tulsi basil this plant is used as both a culinary herb in many Thai dishes and revered as a sacred herb in Hindu culture.

This Basil is more fragile than the Sweet Basil varieties and Holy Basil is prone to wilting easily, so keep well hydrated.

'Holy Red' Basil, also known as 'Sacred Red' is a basil plant with a long tradition of use in Ayurvedic medicine, and a well-known sacred plant of the Indian subcontinent. Among herb plants, Holy Basil has been called the “Incomparable One”, the “Queen of Herbs” and “The Elixir of Life.”

Red Basil, also known as Krishna Tulsi, is a purplish-red strain of Tulsi, identical in growth and culture to its verdant counterpart, Green Holy Basil. Both have spiritual and medicinal value and are sacred to Lord Vishnu, god of preservation. Used as a medicinal herb to prevent colds and flu, this sacred herb has the ability to cleanse the respiratory system of infection. The oil is used as an antioxidant, relieving aches and pains.

Basils are also potent natural pest repellents and wonderful companion plants, and can encourage nearby crops or repel mosquitoes and garden pests.

Holy basil, like any good adaptogen, balances your endocrine system and this herb can help more than some of the others that come highly recommended for stress and adrenal issues. It is recommended to aid to reduce stress and depression, reduce anxiety and even treat anxiety attacks.

It can promote mental relation and help to treat convulsions. It is an adaptogen and is used to treat cancer. It increases strength and endurance and will help you utilize oxygen better. It promotes protein synthesis and aids digestion. It is said to improve spiritual growth and cerebral circulation.

It will give you clarity of thought and treat your diabetes. It treats ADHD and ADD while healing wounds faster. It is used as a pain reducer and can help with kidney stones. It treats high cholesterol and treats heart disorders. It can be used for mouth infections, headaches and poisoning.

It will balance your hormones and will treat inflations, colds and sore throats. It will treat coughs, malaria, and reduce fevers. It is good for respiratory health and is used to treat asthma, allergies, bronchitis and arthritis. It will relieve gas and stomach cramps while promoting eye health and protect vision.

It can protect against radiation and is a powerful antioxidant. It protects the liver, reduces bad breath, treats insect bites and treats skin problems to say nothing about its uses in enhancing your food and cooking!

Can you imagine one little herb being able to contribute all that to your health no less enhancing your culinary achievements?

Put some Basil Holy Sacred Red in your life now! Home Farm Herbery has lots of Basil seeds and dried Basil.  This is a great plant to start in a small pot or container each year and Home Farm Herbery has lots of basil seeds for you. 

May the Creative Force be with you….

Arlene Wright Correll

Home Farm Herbery

Ask Arlene about growing Moonflowers©

By Arlene Wright-Correll

A recent email question asks, “Can you tell me about Moonflowers and if they are hard to grow?”

Moonflowers are easy to grow!

Home Farm Herbery grows them here and we save the seed to sell. The young plants can be trained to climb unto railings, trellises, etc.. They cannot do this alone and you must help them. The planting should be soon after night temperatures are over fifty degrees. Ipomea Alba is a tropical plant and cool nights will stunt or kill young moonflower plants.

You can grow the vines from seed and here is the link. 

Moonflower seeds are large, almost a quarter of an inch and may be brownish to white. To speed germination, each seed should be scratched with sand paper, nail file, or nicked with a knife. This step allows moisture to penetrate the seed. Seeds can be soaked in water for 24 hours or planted directly into pots and watered thoroughly. The seed leaves will begin to break the soil surface in about two weeks. Plants will need to grow in a warm sunny spot until ready for planting outside.

Plant Moonflower vines outside when spring has definitely sprung and the soil and night temperatures are safely in the fifties. This is time for the moonflowers to be planted. This is in early May here in Kentucky, when it is safe outside for tomato and pepper plants, moonflower will be safe out also. To encourage growth where it is wanted, hanging string will give the young vines support as they grow upwards. To support the rapid growth in early summer and encourage many flowers, just add about three tablespoons for organic fertilizer around each plant. Plants are spaced about one foot apart to insure thick foliage and flowers.

Vines will have to be pinched and tucked back to keep them on the lines, and to keep them from encroaching on patio furniture like kudzu. Flowers begin in late summer and continue until frost. They only come out at night, so that is when their fragrant beauty is worth staying up to experience.

It is easy to care for Moonflower vines. The plants love sun, so be sure to plant them in partial to full sun.  They are fast-growing vines which love to grow up towards the moon. It is imperative to plant them where they have room to grow and spread.

Luckily, they don’t require the best soil, and can often thrive in places where it is difficult to grow other plants. Moonflowers are highly susceptible to freezing and hard frosts. For this reason, they can be grown from spring to fall. Typically they require little care & attention, and are perfect for beginner to expert growers. Just be sure to tuck and pinch back the vines if they start to overgrow the areas you want them in or they will be all over the place.

May the Creative Force be with you!

Arlene Wright-Correll

Home Farm Herbery LLC