CHICOPEE, Mass (Mass Appeal) We’re taking a tour of herbs through the alphabet with Carol Joyce from White Buffalo Herbs in Warwick.
“D” is for herbal DELIGHT !
What to do with Dandelion, Damiana, & Dill
A helpful spring tonic
- ¼ cup Dried Dandelion Root
- 1 cup 100 proof vodka
- ½ pint canning jar
- label/indelible marker
- 1. Put dry root in jar (ratio 1 part dried herb to 5 parts 100 proof vodka)
- 2. Pour vodka over to top of jar
- 3. Cover & label with name & date.
- 4. Steep in cool, dark place for 6 weeks.
- 5. Strain.
- 6. Decant into dropper bottles. Take as directed.
- Handful fresh dill sprigs
- 1 cup Mayonnaise
- 1. Chop dill.
- 2. Add to mayo & stir. Chill 1 hour before adding to favorite potato salad recipe (in lieu of usual spices & mayo).
- 3. Hint: Tastes great ladled over broiled salmon or other fish. Keep in fridge.
For use in herbal recipes
- 2 Tablespoons dried DAMIANA leaves
- 1 Vanilla bean (chopped)
- 2 cups Brandy
- 1.5 cups boiling Spring Water
- 1 cup Honey
- Sterilized canning jars
- 1. Place damiana & vanilla bean in pint canning jar.
- 2. Pour over Brandy to top of jar. Cover & label.
- 3. Set aside to steep for 1 week.
- 4. Soak the dried damiana leaves & chopped vanilla bean in brandy for 1 week.
- 5. After 1 week, Strain, separate, & set aside flavored brandy in air tight container.
- 6. Place spent herbs in a heat proof jar. Pour over boiling water.
- 7. Stir & steep 3 days.
- 8. After 3 days: Strain & put flavored water in fresh container.
- 9. Warm the flavored water & stir honey into it until dissolved.
- 10. Mix this into the alcohol extract & stir well.
- 11. Pour into sterilized jars or bottles, label, & let age for at least 1 month.
- 12. Open & enjoy!