Making the world a little greener with our spare thyme.
The Sage Page
The Cumberland Herb Association
January 2013
Tuesday, January 22 at 7:00 p.m. will be our next meeting at the Miniature Cottage located at 410 E. Iris near 100 Oaks in Nashville. We will be starting seedling (mostly herbs) for ourselves and for the Lawn and Garden Show. If you have anything that can be used for seedling containers, please bring them with you. If nothing comes to mind, at least try to bring some paper towel or toilet tissue tubes
to use for the seedlings. (good for our recycle/ upcycle theme) Any spare seed you have will be appreciated too. The Lawn and Garden show’s overall theme for 2013 is Gardens of the Sun. Our garden theme will be Thyme After Thyme and we will incorporate recycle/upcycle ideas to bolster our theme.
Happy New Year!
CHA Newsletter Editor -Michelle Murakami 445-8749 (kitvroom@yahoo.com) If you have any information to include in the newsletter, please contact the editor by the first week of the month.
Herb of the month - Lemongrass - (Cymbopogon citratus)
Lemon Grass is an aromatic, lemon scented herb native to India and Asia, with linear leaves that grow up to 3 feet tall. It has antimicrobial, analgesic, antipyretic, antioxidant and anti-fungal properties. The principal chemical constituents of citronella, geraniol and citronellol, are antiseptics. It treats problems with the digestive system, usually in children and is also useful for relieving muscle spasms, has a positive effect on nervous conditions and provides a gentle boost when exhausted. Used externally, it’s helpful in treating ringworm, lice, athletes foot, arthritis and scabies. It is used to normalize and balance overactive oil glands, dandruff and similar skin problems. Using the essential oils will re-energize a person and helps the body recover after illness by invigorating the glandular system and boosting the digestive system. It eases muscle pain and cramps and helps to remove lactic acid and increase circulation. For jet lag this oil is a
must. On the skin, it helps to balance oily conditions and to clear inflammation and fights fungal infections. It has antidepressant, antiseptic, bactericide, carminative, deodorant, digestive, diuretic, fungicide, galactagogue, insecticide, prophylactic, stimulant and tonic properties. (note: external use may irritate sensitive skin)
Hint: If you’re buying fresh lemongrass, instead of buying it from Whole Foods, Harris Teeter or the like, try an Asian Market like King Market. You’ll get double or triple the amount of lemongrass for a fraction of the cost. BTW, they also have dried lemongrass powder in a jar. You can also try to root it if it still has some bulb on the bottom.
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Tom Yum Goong
INGREDIENTS: 3 chili peppers (fewer for less spicy) 5 sprigs cilantro 2 tablespoon fish sauce or fish stock powder like dashi 3 kaffir lime leaves 1 lemongrass 1-2 limes 5 Mushrooms (like shiitake) 1 tablespoon Nam Prig Pow (Thai chili paste) Optional 1 cup shrimp 4 cups water (other vegetables like tomato optional)
shrimp and turn off the heat. Shrimp gets tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve. 4. Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. (ALTERNATIVE: Tom Khaa - with coconut milk and garlic added)
DIRECTIONS: *Authentic Thai doesn’t use chicken stock, but many Western ver1. Boil water in a 2 quart pot. Peel and de-vein the sions of these soups do. shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. Tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes. 2. Put the fish sauce and 1 lime’s juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl. 3. Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Let it boil. Add the
Lemongrass and Ginger Tea
INGREDIENTS: 1 stalk fresh lemon grass 1/2 cup sugar 7 thin slices fresh ginger 5 bags green tea (or 3 TBS of loose green tea)
DIRECTIONS: 1. Rinse lemon grass, cut into 2-inch lengths, and crush with the flat side of a large knife. 2. In a 2-quart pan, bring 5 cups water, sugar, ginger, and lemon grass to a boil. Take off heat and add green tea bags; let steep about 4 minutes or until flavor is as strong as you like. Discard tea bags; let tea cool, about 30 minutes.
3. Pour through a fine strainer into a pitcher. Cover and chill until cold, at least 2 hours. Pour into tall glasses filled with ice. (or enjoy hot)
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Lemongrass, pistachio & flaxseed crusted tofu. INGREDIENTS: 1 - 14 oz. package of extra firm tofu 1 stalk of lemongrass 1 Tbs. coconut oil 1/4 - cup pistachios (unsalted) 2 Tbs. flax seed 1 to 2 Tbs. spicy mustard a few dashes of low sodium shoyu (soy sauce) chopped vegetables of your choice for side dish. (I used red bell pepper and carrots)
and carefully lay them in the hot pan (try not to bump the crust off.) Add a few dashes of the low sodium shoyu to each piece. Cook until browned, then carefully flip to brown other side and sprinkle on remainder of nut/seed mixture. Add veggies to the pan. Cover pan and cook until tofu is browned. (Tofu takes a while to brown, but it’s worth the wait). Serves 3. (2 pieces each).
DIRECTIONS: 1. Chop pistachios, crush flax seed and mix together. 2. Drain, rinse and surface dry tofu. 3. Heat skillet on medium to melt the coconut oil. 4. Shred or chop the lemongrass into the pan to season the oil. Coconut oil can stand the heat so let the lemongrass fry for a while until it’s crispy and then remove it from the oil. (discard it or you can use it later to chew on). 5. Coat the top of the tofu with the spicy mustard. Sprinkle the nut/seed mixture onto the mustard tofu. Carefully slice the tofu into six pieces (about 1/2 to 3/4 inch wide “filets”)
Michelle Murakami
Lavender streaks across a tangerine sky - Lemongrass sways as crested waves only sigh. - Feather tipped clouds beckon soft breezes Nature’s prerequisite all seekers she seizes. - Keepsakes as these are never repeated twice - Succulent grandeur express nature’s sacrifice. Soon dewy frost will creep with endless rife - As winter’s passing of souls bring in new life. by Carole Cookie Arnold
Christmas Party, 2012
Our Christmas party at Jessica’s house was a lot of fun with great food, great drink and great company.