The Bridge Cottage Kitchen - The Bridge Cottage

Make Your Own Herbal Tea

July 17, 2020/0 Comments/in The Bridge Cottage Kitchen/by Sue Reed

Drinking Moroccan Mint Tea with Berber Men

Nettle Herbal Tea

Making your own herbal tea is easy, especially if you are growing herbs in the garden. As far as sustainable living goes, making your own herbal tea from herbs in the garden cuts down on packaging and transport, not to mention manufacturing output. It also tastes delicious and will save you money.

If you’ve ever been to Morocco, then you’ll know all about mint tea. Tradition has it, that the higher the height that your host pours the tea from, so making bubbles in the cup, then the more honoured you are, as a guest. We’ve travelled extensively in Morocco, the first time being on our honeymoon. We were invited to stay with a Berber family and participate in a wedding. It was an experience we’ve never forget. The warmth and hospitality of the family were wonderful. Here I am, drinking mint tea with the men of the community. We brought a rooted sprig of mint home with us from Marrakesh and it’s been growing in our garden ever since.

Mint

Mint (Mentha spicata) is probably one of the oldest culinary herbs to be used in the Mediterranean region and is mentioned in all the early writings of physicians and naturalists. It was used in medicine as well as for food because of its value as a digestive. Care should be taken when planting it, as it has long underground runners and will soon take over a patch if it is not planted in a bucket or bag.

There are lots of different varieties of mint, and one of my favourites is Chocolate Mint (Mentha piperita) which smells of After Eight mints, although mores the pity, does not taste of them.

To make mint herbal tea Moroccan style, warm your pot and then add a large handful of freshly picked mint, some sugar to taste (the Moroccans like lots of sugar) a couple of teaspoons of green gunpowder tea if you have it, if not, green tea. And top with boiling water. Pour from a height into mint tea glasses of cups if you haven’t got them. Moroccans traditionally pour the first cup back into the pot.

Fennel Seeds

In October, the fennel seeds are ready to harvest on our vigorous fennel plant, and they can be dried to make a delicious tea. Herb fennel is a totally different plant to the Florence bulb fennel. Simply gather seeds and use fresh or dried. Store in a clean jar once dried to give fennel tea all year round. Fennel seeds have awesome health benefits, and I drink it to reduce water retention. Also great for digestion, constipation and IBS. Fennel seeds are rich in vitamin A, so good for eyesight too. Simply take a tsp of dried fennel seeds, give a rough crush with a pestle and mortar to release the flavour, then pour on boiling water and steep for five minutes, before straining and pouring.

Purple Sage

Another of my favourite herbs for adding to tea, is Sage, (Salvia officinalis) and I often combine mint and sage together as it makes a delicious tea. As with mint, just make an infusion by add pouring boiling water over a few leaves and leaving to brew.

Sage has many health benefits, and is good for coughs and colds, oral health (making a good mouthwash) and digestion. It is anti-inflammatory, antibacterial and antiseptic.

Sage is also a valuable herb for menopausal symptoms such as hot flushes, night sweats, digestive problems and memory loss.

thyme

I love to grow Thyme (Thymus vulgaris), and it can be seen here growing well in my greenhouse even though it’s November.

Besides its many culinary uses, thyme herbal tea is a must in our house when the kids have sore throats. It gets its medicinal use from the component thymol, which is a powerful antiseptic.

Make a tea using a large handful of fresh thyme, and add a good teaspoon of honey to the cup. this can also be bottled and given cold to sip if preferred.

Borage

Throughout history, thyme has always been associated with strength and happiness. In the Middle Ages, it was a symbol of courage, and high-ranking ladies embroidered sprigs of thyme on to the clothes of knights going off to fight in the Crusades. Another herb for courage is borage – Brage for bravery as the saying goes.

Rose and Raspberry Leaves

Rose is a herb I’ve been experimenting with of late, and this can be added dried or fresh to teas, helping promote a sense of calm. Use pink or red rose petals for the best medicinal effect.

Lemon balm too, is a beautiful herb with a refreshing taste, that calms the nerves and reduces anxiety.

lemon balm herbal tea

Like its friend, mint, lemon balm needs to contained, as it loves to spread.

Lavender can also be used, and used to help promote sleep, although take care not to add too much or your tea can taste soapy.

Elderflower and mint tea

I’ve been making blends of tea for friends and family this summer – a blend of relaxing tea with lemon balm, mint, elderflowers, lavender and rose for a friend who has been having trouble sleeping.

My daughter is expecting our second grandchild in November, and I’ve made her a batch of raspberry leaf tea – a remedy used for centuries to tone the uterus and prepare the muscles for childbirth, though this should only be drunk in the later stages of pregnancy.

This is all well and good during the summer months, when herbs can be picked fresh from the garden, but it is prudent to dry herbs in the summer for use over winter.

Drying Herbs

Herbs can, of course, be grown in pots, and many will survive all year round if brought inside and placed on a sunny windowsill or in a conservatory.

The possibilities and blends are many, and I’ll leave you to experiment with making your own herbal tea.

herbal tea

I’m off the put the kettle on!

Read more about growing and using herbs in these posts:

As ever, we’d love you to share your thoughts, either by leaving a comment here or on our social media pages, where this article will be shared.

You can find the Bridge Cottage Way on Facebook Twitter and Instagram.

You might enjoy some of the writing and ideas in other section of this website, as we look towards leading more sustainable lives by growing our own food and creating dishes in line with seasonal eating, or head to our handy ‘Month by Month’ guides to find out what is seasonal and on topic:

Many thanks for reading.

With Facebook and Instagram algorithms being fickle friends at times, be sure to get all new posts from The Bridge Cottage Way by signing up for the mailing list below. This will go out four times a year, around the Summer and Winter Solstices, and the Spring and Autumn Equinox. We of course will not share your details with third parties, and you have the right to unsubscribe at any time.

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Make Your Own Solstice Salt

July 10, 2020/0 Comments/in The Bridge Cottage Kitchen/by Sue Reed

Make you own herb salt

Herbs are in abundance in summer, and they can be used fresh, when full of flavour in cooking. However, winter will be here before we know it, and we like to preserve the taste of summer in herb salt. I discovered this easy method of making herb salt over on Instagram and now use in much of my cooking. I keep a jar next to the stove, and a pestle and mortar handy for grinding it.

Homegrown herbs

It’s just a simple matter of taking fresh herbs – you can see from this photo I have used rosemary, thyme, sage and oregano, and chopping it finely with a knife. I’ve added some pretty blue borage flowers here, and a chive flowerhead for colour.

Add this to rock salt, or salt flakes and leave to dry out in a bowl overnight. The next day, simply pop into a clean jam jar and label. You will have herb salt for use in your cooking throughout the year.

It’s a ten-minute job, why not give it a go?

Solstice Salt

I made this pot of herb salt at the Summer Solstice this year, hence the label!

Read about growing herbs and some suggestions for their uses in:

Growing Herbs

Drying Herbs – The Bridge Cottage Way

July 3, 2020/0 Comments/in The Bridge Cottage Kitchen, The Bridge Cottage Garden/by Sue Reed

Homegrown herbs

Drying herbs can save you money and provide a good amount of flavoursome ingredients for the kitchen and medicine cabinet. Herbs that you have grown or foraged can and should be used when they are at their seasonal best. However, herbs can be preserved for use throughout the year by drying, and can then be used in your cooking, made into herbal and floral vinegar, herbal salt, and teas.

By growing, foraging and preserving your own herbs you will be living a more sustainable lifestyle by reducing transport costs and the need for single-use plastic and throw away packaging. You will be able to grow them as organically as you can, and will be assisting the biodiversity in your garden.

Head over to the Bridge Cottage Garden page to find out more about growing herbs.

Rule number one is to pick your herbs on a dry day. The less moisture there is to dry in the leaf and stem, the quicker your herb will dry and retain its properties. A damp or soggy herb will only slow the process down.

Drying herbs in an airy place

There are two ways of drying herbs:

Air Dry

Tie your herbs in small bunches, with a loop knot that tightens as they dry. Be careful not to try in too large a bunch, or the air will not be able to circulate. Hang out of the way in a light, warm and airy room or out-side undercover, but not in direct sunlight.

Avoid hanging in a kitchen and not in a bathroom as steam is not going to be helpful.

drying herbs on a surface

Dry Flat

This method is good for petals and herbs that have been removed from the stem. Removing from a stem helps your herbs to dry quicker, and this method can be good for herbs such as mint, lemon balm, comfrey.

A wicker basket is a useful tool here, as the gaps in the wicker help the air to circulate around your herbs.

A sheet of paper in a warm and airy room will work, and herbs can be raised on a cooling rack.

I’ve doctored an IKEA hanging rack, by cutting away the back, and hand this in the wardrobe in our spare room, with a window open a touch.

Your herbs will take anything from two days to two weeks to dry, depending on the moisture content and drying conditions.

Herbal tea mix of dried mint, lemon balm, rose, elderflower and lavender

Once herbs are dry, and brittle and can be scrunched, place in clean jars and label for use.

Electric dehydrators can also be used, but we try to save on using energy where we can.

We also freeze some herbs for use in cooking – parsley and basil in particular.

Elderflower and mint tea

You’ll not be sorry you went to all this effort when you can reach for tasty herbs to use to make a cuppa or to flavour your dinners in the depths of winter.

As ever, we’d love you to share your thoughts, either by leaving a comment here or on our social media pages, where this article will be shared.

You can find the Bridge Cottage Way on Facebook Twitter and Instagram.

You might enjoy some of the writing and ideas in other section of this website, as we look towards leading more sustainable lives by growing our own food and creating dishes in line with seasonal eating, or head to our handy ‘Month by Month’ guides to find out what is seasonal and on topic:

Many thanks for reading.

With Facebook and Instagram algorithms being fickle friends at times, be sure to get all new posts from The Bridge Cottage Way by signing up for the substack newsletter. This will go our four times a year, around the Summer and Winter Solstices, and the Spring and Autumn Equinox. We of course will not share your details with third parties, and you have the right to unsubscribe at any time.

Sign up for Substack Newsletter

Welcome to the Bridge Cottage Kitchen & Seasonal Eating.

June 28, 2020/0 Comments/in The Bridge Cottage Kitchen/by Sue Reed

Welcome to the Bridge Cottage Kitchen and our introduction to Seasonal Eating. 🙂

Welcome Bridge Cottage kitchen

In this section of the website, we will look at seasonal eating to help you understand when different fruit and vegetables are ripe and ready. It is offered as a complement to the page, The Bridge Cottage garden, where we hold your hand as you plant and grow your crops. We will offer tried and tested recipes to enjoy home-cooked food when it is at its best, fresh and locally produced. We will also look at pickling and preserving to help your precious produce last into the winter months.

There is much food to be gathered from the hedgerows, foraged for free. We will discuss the ethics behind foraging, and how to gather food from the wild without impacting on wildlife.

Tomatoes ripening on the vine

Supermarkets with their year-round array of fruit and vegetables have taken seasonal eating out of many folks’ consciousness, and with it, the taste. I don’t want to eat tomatoes in January that have been ground under plastic in Almeria in Spain, neither do I want to eat asparagus that has come from Peru. I want to eat English asparagus in the small window that it is available in June, and will wait for my tomatoes to be ripe and ready before I eat them. I guarantee they will taste like a different vegetable to the one that has sat on the supermarket shelf, wrapped in plastic, after having been shipping halfway around the world.

homemade jam

Do you have memories of your grandparents pickling and preserving fruit and vegetables? Both my grandmothers made jam, one with a shelf in the fridge door of strawberry jam, and the other who filled tiny paste posts with homemade raspberry jam. Mine were from the wartime generation who had to learn to make the most of what they had, and I believe we need to take a leaf out of their books and go back to those days. I wrote over in the Sustainable Living section of this website about how the bubble had burst. I strongly believe we need to reduce our spending, reduce plastic waste, and for the sake of the planet, reduce our carbon footprints. If I can keep out of the supermarkets I will. Never has it been more important to try and grow and cook as much of our own food as we can, and eat seasonally.

Gooseberry and elderflower ice cream

Over the year we will be making jam, jellies and chutneys together, drying herbs and making herbal teas, freezing summer fruit, churning ice-cream and making out own cheese and yoghurt. When Christmas comes, we’ll look at ways to keep it simple and homemade. So get saving your jam jars, don’t throw any containers or bags away. You’ll be needing them for in the coming months.

As ever, we’d love you to share your thoughts, either by leaving a comment here or one our social media pages, where this article will be shared.

You can find the Bridge Cottage Way on Facebook Twitter and Instagram.

You might enjoy some of the writing and ideas in other section of this website, as we look towards leading more sustainable lives by growing our own food and creating dishes in line with seasonal eating, or head to our handy ‘Month by Month’ guides to find out what is seasonal and on topic:

Many thanks for reading.

With Facebook and Instagram algorithms being fickle friends at times, be sure to get all new posts from The Bridge Cottage Way by signing up for the mailing list here. This will go our four times a year, around the Summer and Winter Solstices, and the Spring and Autumn Equinox. We of course will not share your details with third parties, and you have the right to unsubscribe at any time.