Richter's Herb Catologue List 2017
Andrographis paniculata
Arnica Montana
Withania somnifera
Red Genovese Basil
Thai Basil
Stachys officinalis
Vitex agnus-castus
Mammoth Dill
Echinacea purpurea
Humulus lupulus
Mentha spicata
Satureja hortensis

with plans to make herbs de Province, arnica salve, echineacea tincture, Moroccan mint tea, vitex tincture, red basil pesto, fresh hopped herbal beer, ashwaganda powder,  & andrographis tincture.

New to me is Andrographis ~ Andrographis paniculata is an erect annual herb extremely bitter in taste in all parts of the plant body. The plant is known in north-eastern India as Maha-tikta, literally "king of bitters", and known by various vernacular names (see the table below). As an Ayurveda herb it is known as Kalmegh or Kalamegha, meaning "dark cloud". It is also known as Nila-Vembu, meaning "neem of the ground", since the plant, though being a small annual herb, has a similar strong bitter taste as that of the large Neem tree (Azadirachta indica). In Malaysia, it is known as Hempedu Bumi, which literally means 'bile of earth' since it is one of the most bitter plants that are used in traditional medicine.

http://www.herbal-supplement-resource.com/andrographis-herb.html

 Historically, the herb has been widely used as a treatment for colds and flu, upper respiratory infections, and a variety of infectious diseases.
It’s a traditional herbal treatment for diseases and ailments such as diarrhea, dysentery, cholera, pneumonia, swollen lymph nodes, bronchitis, sore throats, coughs,  headaches, ear infections, inflammation, burns and mumps.

parsley, mint & chives with cauliflower 'rice'

 picked fresh spring herbs: parsley, mint, and chives to add to the cauliflower and roasted chickpea salad - what a difference it makes to add these flavourful herbs grown right outside the kitchen door!

 I've never 'riced' cauliflower before - it's kind of fun, and it absorbs the dressing really well. I  think it would be even more fun using a purple cauli.

add the apple and avocado last minute - I like lime zest so put lots of it in, too

Here's the recipe, go make it now! : http://bit.ly/1lPTloP

dandelion greens, mint, and broccoli

It officially feels like Spring today in balmy Victoria - 11.9 degrees! daffodils blooming underneath the porch and rhubarb sprouting leaves-lots of herbs coming on gang busters so I decided to pick a bunch, along with some dandelion greens to add to couscous and lentil salad. Made some Jamaican veg. patties to go with some green tomato salsa I'd made last summer. Recipes: Jamaican Veg. Patties: 2 - 3 T. veg. oil, divided 1 1/2 cups chopped yellow onion 3 T. jerk seasoning 3 cloves of garlic minced 1/2 tsp. salt 4 cups grated carrots ( I mixed half yam) 2 cups frozen peas, thawed (I added some frozen corn, too) 1 1/2 cups soft breadcrumbs 3 large eggs 1/2 cups milk Saute the onion in 1 T. oil until soft, add seasoning, garlic & salt and cook stirring 1 min. Add carrots, cover, reduce heat and cook until carrots are tender, about 5 minutes. Stir in peas, cook 1 more minute, fold in breadcrumbs. Whisk eggs and milk together and stir into carrot mixture - form into patties (they will be wet, like potato pancakes) Heat oil and fry patties about 5 mins. per side - keep your eye on them as they darken quickly. Couscous and Lentil Salad recipe:cook 1 cup lentils in boiling water with one bay leaf until tender, drain and stir in 1 T. vinegar and season with salt and pepper. Allow to cool. Pour 1 1/4 cups boiling water over 1 cup couscous, cover and let sit 5 mins, fluff with a fork and add 1/4 tsp salt. and 2 tsp olive oil. Whisk together 1 clove garlic paste (I used my ginger grater), 3 T. olive oil, 2 Tbs. vinegar, and mint. Stir into lentils and couscous, crumble feta over top. I put in some dandelion leaves and broccoli from the garden, but you can use whatever greens you happen to have such as arugula and parsley. Serve with black olives and homemade green tomato salsa.

Early Spring rolls featuring mint sprigs and parsley

We are having an early Spring here on the Island. I noticed some spearmint sprigs sprouting, so decided to feature them in Early Spring rolls, with spicy peanut dipping sauce. The recipe is from Vegetarian Times Fast and Easy. Cut up whichever vegs. you have on hand like carrot curls,red pepper strips, cucumber, avacado, green mango, add some marinated Thai tofu strips, cilantro and mint sprigs, and sprinkles of chopped peanuts. Soak your rice paper rounds, dry carefully on a tea towel, place your ingredients on top and roll them up. They look nice if you put the herbs on the outside of the pile to show through the translucent rice paper. To make the dipping sauce: blend together 1/2 cup soft tofu, 1/4 cup peanut or almond butter, 3 Tbs. sweet white miso, 1 and 1/2 Tbs. tamari, 1 Tbs. grated fresh ginger, 1 clove garlic, chopped, then stir in 1 Tbs. lime juice and 1/2 tsp crushed red pepper flakes. Serve with lime, cilantro and mint sprigs.

recipes with herbs and cress

I have finally got my computer up and running again having had a nasty virus (the computer, not me, thank goodness) - so here are a couple of recipes I tried using some fresh herbs from the garden. The weather has been very mild this Winter (so far, knock on wood) - temperatures around 9 during the day! we are still gathering lettuces, beets, kale and chard, all of which have sweetened up nicely from a frost. rye bread with purple kale cream cheese and cress from the garden. Here's the bread recipe I used: http://www.essortment.com/all/germanryebread_rtye.htm the bread went well with the candied salmon a friend had given us, and a good, cold German beer. stuffed mushrooms with parsley from the garden ~ these are your basic garlic butter baked mushrooms, with a little herbed cream cheese and parmesan on top. I really just wanted to make fresh bread crumbs with my new food processor! Happy New Year! may your 2010 be filled with many wonderful garden adventures!

Ten Thousand Joys

I love to grow herbs for tea - I finally got around to mixing all the herbs I had dried and kept stored in jars over the Summer. In this tea we have nettles, raspberry leaves, calendula flowers, rosemary, fennel seeds and leaves, and spearmint. I would have also added lemon balm,but have used it all up! It is nice with a little honey and lemon, or chilled with fresh spearmint, if you have some. Another nice addition would be rose hips and/or rose petals, lavender or borage flowers to add colour and flavour. Making herb tea is so enjoyable, as the mix is never the same. I am reminded of sunny August days in the garden with every sip ~ and the tea is very good for you, too.A nourishing tonic for body, mind, and soul. I named this tea "Ten Thousand Joys" for the bliss and joy that come from a Summertime garden.