herbs

Perennial Herbs for Honey

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Thyme is tasty in the kitchen and a great herb for honey bees.

Jacqueline Soule here to discuss perennial herbs that can be grown in Sonoran home landscapes. Herbs that both honey bees and our native solitary bees – not to mention us humans – all use and enjoy.  I have been thinking about this topic a great deal as we celebrate National Pollinator Week the third week of June each year, plus June is National Perennial Plant Month.  (National Honey Month is September, so look for the honey recipes then!)

Yes, honey bees and native bees are disappearing.  Intense scientific research into the problem has led to the conclusion that there are many factors.  One culprit is pesticides, another is genetically modified organisms (GMO’s) in crops (Ecotoxicol. Environ. Saf. 2008. 70(2):327-33).  Air pollution makes it harder for honey bees to navigate and they get lost and die.  Habitat destruction threatens native species. All these factors point to one more reason to support organic farmers.  Plus grow some bee food in our own yards.

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Sweet marigold comes to us from the mountains of Sonora, and can be used in cooking anywhere it calls for tarragon.

I realize that a list of plants can be boring to read, but lists are very handy when you want to think about plants for your yard. We five Savor Sisters have written about many of these herbs over the years (since we started this blog in 2013) and I have inserted links where I could.

Perennial Herbs for the Southwest & Bees

yarrow (Achillea milifolium) – afternoon shade in summer
wild hyssop (Agastache species) – Sononran mountain natives
garlic chives (Allium tuberosum) – full sun to part shade

Allium tuberosum AMAP 4590 web

Garlic chives do just fine in alkaline desert soils. Harvest some leaves anytime you want a mild garlic flavor.

yerba mansa (Anemopsis californica) – best in a water garden
Arizona wormwood (Artemisia ludoviciana ssp. mexicana) – Sononran native
golden marguerite (Anthemis tinctoria) – afternoon shade in summer
chamomile (Chamaemelum nobile) – afternoon shade in summer
chiltepin (Capsicum annuum var. aviculare) – Sononran native, found under trees (Sorry folks – too many links!  We use this a lot!)
brittlebush (Encelia farinosa) – full sun, Sononran native
hyssop (Hyssopus officinalis) – afternoon shade in summer
French lavender (Lavendula dentata) – afternoon shade in summer
horehound (Marrubium vulgare) – afternoon shade in summer

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Oregano is a charming plant for pollinators, and for cooking.

bee balm (Monarda species) – some species Sonoran mountain natives
marjorum (Originum majorana) – part shade
oregano (Originum vulgare) – part shade to full sun
slender poreleaf (Porophyllum gracile) – full sun, Sonoran native
rosemary (Rosmarinus officinalis) – sun to shade
wild rhubarb (Rumex hymenosepalus) – blooms in winter, dies back to storage root
rue (Ruta graveolens) – sun to shade
sage (Salvia officinalis) – part shade in summer
sweet marigold (Tagetes lucida) – great in a water garden or part shade
tansy (Tanacetum vulgare) – afternoon shade in summer
thyme (Thymus vulgaris) – afternoon shade in summer
valerian (Valerian officinalis) – afternoon shade, dies back to storage root
violet, heartease (Viola odorata) – full shade in summer

There you have it – 25 herbs I have successfully grown in my Sonoran Desert yard – with little tips for keeping them going. There are other herbs I could put on this list – but we haven’t covered them yet, so stay tuned for updates!

Wishing you, and your bees, a sweet Sonoran Summer!

yerba mansa 6276 web

Yerba mansa is a California native plant that has strong anti-bacterial and anti-fungal properties.

JAS avatarWant to learn more? Look for my free lectures at your local Pima County Library branch, Tubac Presidio, Tucson Festival of Books and other venues. After each event I will sell and sign copies of my books, including Southwest Fruit and Vegetable Gardening (Cool Springs Press, $23).

© Article copyright by Jacqueline A. Soule. All rights reserved. Republishing an entire blog post or article is prohibited without permission. I receive many requests to reprint my work. My policy is that you may use a short excerpt but you must give proper credit to the author, and must include a link back to the original post on our site. Photos © Jacqueline A. Soule where marked and they may not be used.

Featured image is slender poreleaf, Porophyllum gracile.

 

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Categories: Beekeeping, Cooking, Edible Landscape Plant, herbs, Kino herb, medicinal plant, Sonoran herb, Sonoran Medicinal, Sonoran Native, Southwest Food | Tags: , , | 1 Comment

Savor Southwestern Iced Tea

Jacqueline here in this last week of a sweltering May, with a look ahead to next month. June is “National Iced Tea Month,” so time to think about some iced teas to help you Savor the Southwest.

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Language purists will remind us that true tea comes from Camellia sinensis, grown in the tropics, and any “herbal tea” is in fact a “tisane,” but the English language is subject to change over time, thus I am using the term “tea” to mean any herb infused into a beverage.

Speaking of infusing – teas should be prepared as an infusion. Infusions are made by adding water to fresh or dried herbs and allowing them time to infuse the water with their oils and flavors. The water can be hot or cold, depending on how strong a flavor you desire and how quickly. Avoid decoctions, where the plants are placed in boiling water and held over heat. This will extract plant compounds better left in the plant.

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Mint tea garnished with fresh mint and a slice of orange.

Traditional iced tea is often served with lemon. That is a nice way to blend flavors and engage your palate with both the bitterness of the tea and the sourness of the lemon at the same time. With this in mind, I like to put together more than one herb at a time for a richer gustatory experience.

Mint tea can be garnished with a fresh sprig of mint, and a slice of orange. I find the sweet orange helps highlight the tang of the mint in a pleasant way.

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Calendula grows well in winter in the Southwest.

Calendula tea from the petals I dried all winter is made tangy with a slice of lemon and a fresh bay leaf – delightful! I tried calendula with mint and didn’t like the way the flavors worked together.

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Calendula tea with bay and lemon.

Thyme is tasty indeed, and I find it freshens the palate. Rather than cucumber water at your next soiree, try some thyme.

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Thyme tisane.

I have tried all sorts of blends over thyme – I mean time – and tea with mint, sage, and a sprig of fennel was unique. The licoricy fennel blended nicely with the earthy notes of sage. The fennel plants are gone for the year, but next year I’m going to leave the mint out.

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Tea from mint, sage, and fennel. Some blends work better than others.

Run out of lemons? Don’t forget the lemony and luscious barrel cactus I wrote about in November 2014. The fruits add a wonderful citrus-like tang to teas and can be used in place of lemon. This is also good if you are trying to only eat things in season – the barrel fruit from last autumns blush of bloom is ripening nicely now.

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Barrel cactus fruit can be dried for use like lemon peel.

I hope you will celebrate Iced Tea Month by savoring some new teas. Please do let us know if you find a blend we should share! We welcome your ideas.

 

JAS avatarWant to learn more? Look for my free lectures at your local Pima County Library branch, Tubac Presidio, Tucson Festival of Books and other venues. After each event I will be signing copies of my books, including Southwest Fruit and Vegetable Gardening (Cool Springs Press, $23).
© Article copyright by Jacqueline A. Soule. All rights reserved. Republishing an entire blog post or article is prohibited without permission. I receive many requests to reprint my work. My policy is that you may use a short excerpt but you must give proper credit to the author, and must include a link back to the original post on our site. Photos © Jacqueline A. Soule where marked and they may not be used.

 

 

Categories: edible flowers, Edible Landscape Plant, herbs, Kino herb, Libations | Tags: , , , , , | Leave a comment

Flower Pesto

Hello all, Amy here with Marjorie and a pile of nasturtiums, pansies and sage flowers from her garden! So many edible flowers, and so much inspiration!

Basil leaf pesto is stunningly beautiful and a taste sensation, so what would pesto made with flowers look like? And taste like???

We started by picking the little purple flowers from garden sage. Then we mashed them with garlic, pine nuts, salt and olive oil.

The taste of sage was warming and delicious but not overpowering like sage leaves or even basil leaves.

So we hollowed little cherry tomatoes, filled with goat cheese or coconut yogurt, and topped with our little pesto experiment. Success! (in four unforgettable bites…)

 

Next up was flowers from Marjorie’s spring crop of nasturtiums, their days numbered with the increasingly hot and dry weather.

This batch started with a bright chiltepin or two.

 

 

Then garlic, pine nuts, salt, olive oil and nasturtiums.

Peppery, bright, and sooooo worth all the fuss!!!!

To serve this pesto, we scooped it into whole nasturtiums, again with a bit of goat cheese or coconut yogurt. (These are diary free and vegan, but don’t tell anyone unless they need to know, because they aren’t lacking anything!)

Enjoy with tea and friends.

(Happy birthday, Marjorie!)

Categories: Cooking, edible flowers, Edible Landscape Plant, herbs, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , | 4 Comments

Not All Sage Is

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Salvia officinalis, the sage now used for culinary purposes.

Jacqueline Soule here this week, offering apologies to my English teachers, but I hope I caught your attention with the title. I used it to call attention to the fact that many plants are called “sage,” but only some of them should be used for culinary purposes.

The culinary sage you purchase in the store is Salvia officinalis. This doesn’t mean it is the “official” sage, it means it is the medicinal sage. The word officinalis is Latin for “of or belonging to an officina.”  The officina was the storeroom of a monastery where medicines were kept.

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Tricolor sage – looks good in the garden and can be used for cooking.

Plant Nerd Note: Like iris (Iris), the scientific name and the common name for salvia (Salvia) are the same.

Salvia is a massive genus, with over 1500 named species and varieties of shrubs, herbaceous perennials, and annuals. Many of these salvia are used, often for cooking or medicinal purposes, in ritual (Salvia apiana, the white sage), and to simply bring us pleasure as cultivated garden ornamentals.

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The white sage used in ritual, Salvia apiana.

Salvia officinalis once had many medicinal uses, including to help ward off bubonic plague (not a common ailment today). Studies done in recent years show that sage does have some medicinal value – including as a local anesthetic for the skin, as a hemostatic agent, and as a diuretic.* Sometimes savoring the Southwest includes savoring that “ahhh” of soaking your feet after a long hike.

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Salvia officinalis, the common culinary sage, is said to help reduce swelling in tissues.

In my garden I grow a slew of salvia.  Salvia officinalis or true sage is for the kitchen. Shrubby Salvia greggii (Gregg’s salvia, autumn sage) comes in vast array of colors (I have 7 different colors so far) and I keep it for the hummingbirds and for the edible flowers.

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Greggs sage, Salvia greggii, is a lovely garden plant with edible flowers.

Salvia coccinia, the scarlet sage, is non-shrubby and blooms in winter when the autumn sage doesn’t. The scarlet flowers are edible by humans and the hummingbirds hover within millimeters of the ground to sip the nectar.

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Scarlet sage does best in our area with afternoon shade. (Edible flowers!)

I have killed several plants of Salvia leucantha, the Mexican bush sage because I do not cover my plants when it freezes and this semi-tropical Mexican native is not frost hardy.

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Tropical Mexican bush sage needs protection from frost.

To finish on a positive note, both species of chia, Salvia hispanica, and Salvia columbariae grow well in my Sonoran Desert yard.  Salvia hispanica likes containers with nice rich potting soil and some afternoon shade in summer. Salvia columbariae grows in the desert soil and comes back as a winter wildflower every year, especially if I sprinkle the soil with water once a week. More on chia in a future article.

Salvia columbariae by Las Pilatas nursery

Salvia columbariae, one of the species of “chia.” Photo courtesy of Las Pilatas nursery.

Salvia hispanica

Salvia hispanica, one of the species of “chia.”

 

 

 

JAS avatarIf you live in Southeastern Arizona, please come to one of my lectures. Look for me at your local Pima County Library branch, Steam Pump Ranch, Tubac Presidio, Tucson Festival of Books and other venues. After each event I will be signing copies of my books, including Fruit & Vegetable Gardening in the Southwest (Cool Springs Press, $23).
© Article copyright by Jacqueline A. Soule. All rights reserved. Republishing an entire blog post or article is prohibited without permission. I receive many requests to reprint my work. My policy is that you may use a short excerpt but you must give proper credit to the author, and must include a link back to the original post on our site. Photos may not be used.

* The information in this post is true to the best of our knowledge. It is offered without guarantees on the part of the author or any shareholders in this website, who disclaim any liability in connection with the use of this information. Be aware that if herbs are misused, they can be harmful.

Categories: Cooking, edible flowers, Edible Landscape Plant, Gardening, heirloom crops, herbs, Kino herb, Southwest Food | Tags: , | 7 Comments

Pear Prickly Pear Desert Dessert

Hello, Amy here, preparing a dessert for some new friends completely new to the desert, passing through on their way to Costa Rica. A few pears that had seen some travel were sitting on the kitchen counter…

So I pared, sliced and put them in the oven with a few cubes of frozen prickly pear juice.

After baking and stirring, they looked like this!

Then I made a crumble topping, staring with plenty of desert seeds, from left to right: saguaro, amaranth, chia, barrel cactus.

The bulk of the mixture was mesquite meal, rolled oats, pecan meal, butter, sugar (evaporated cane juice). For seasoning, I used cinnamon, cardamon, dried rose petals and dried ocotillo flowers.

Once mixed, I crumbled the mixture over the pears and put back into the 350 degree F oven to bake until browned and crunchy.

It is best served warm, here with a little homemade goat yogurt, but cream or ice cream works, too!

The recipe can be found in the Desert Harvesters’ Cookbook:

This recipe is so forgiving. I was short on oats so increased the pecans. I doubled the cardamom, traded evaporated cane juice for the brown sugar, substituted water for milk, changed the orange/apple juice to prickly pear, and doubled the seeds. Coconut oil works fine instead of butter for this, too.

 

Amy’s Apple Crisp

2 pounds apples, local organic heirlooms if possible (Or pears. No need to weigh!)

2 tablespoons orange, apple or prickly pear juice (or more)

 

Topping:

1 cup mesquite meal

1 cup rolled oats

1/2 cup seeds, like amaranth, chia, barrel cactus, saguaro

1/3 cup evaporated cane juice or brown sugar (0r less)

1/4 cup chopped pecans

1/4 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 pound (1 stick) butter

2 tablespoons milk or water

Slice the fruit into a baking dish, add juice, and bake at 350 degrees while preparing the topping. Mix all the topping ingredients in the food processor, distribute over sliced fruit, and bake at 350-375 degrees F until browned. Enjoy!

 

Categories: Cooking, edible flowers, Edible Landscape Plant, fruit, heirloom grains, herbs, medicinal plant, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , | 4 Comments

Marvelous Mints

Mint is one of those plants that want to spread everywhere in the garden, and that can be a good thing if you use a lot of mint – like I like to.  Mint is useful for all manner of beverages, from mint tea to mint julep to crème de menthe, or you can use it to make jelly, various sauces, make tabouli, throw some in salad, in wine,,,, the list goes on, but you get the idea.  Oh, and mints are used medicinally and for bath and beauty products too.

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Mint gets a bad rap because it can spread in the garden and crowd out other, less aggressive, plants.  The solution is to grow your mint in pots – and make sure those pots are up off the ground so the mint can’t creep out the drainage hole.  I put my pots of mint up on bricks.

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There are over 100 species of mint, plus many hybrids, and more being bred all the time – to offer new flavors – like “berries and cream mint” I spotted the other day in Rillito Nursery in Tucson. Since we are here to savor the Southwest, today I will talk about using mint for culinary purposes.

Mint and Sweets

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Mint is an herb that offers a tangy counterpoint to foods, especially sweets. A slice of luscious chocolate torte offered with sprigs of mint is one good example. Several bites of rich creamy torte followed by a nibble of mint offers a refresher for your palate, allowing you to savor the chocolaty flavor all over again when you bite back into it.

 

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Mints work well with all manner of sweet things. Lime juice and chopped mint leaves combine to make a tangy and refreshing frosting on orange flavored cupcakes.

Mint and Fruit

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Mint pairs well with many fruits. Like savoring the torte, a few bites of strawberry followed with a nibble of mint offers a refreshing and more flavorful experience.

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Don’t limit your mint use to dessert, wake up your morning yogurt and granola with a sprig or two of mint. Mint is said to aid digestion.

Mint and Drinks

Summer is coming – perk up your lemon-aid and make it even more refreshing with some sprigs of mint.

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And last but not least, plan ahead for Kentucky Derby Day, and make some mint syrup to make mint julep with. Here is the recipe I got several decades ago from my friend Karen from Kentucky. Sorry that I don’t recall her last name, but I remember her sweet nature every year as we watch the Derby and sip minty drinks.

Mint syrup. In a mason jar, put one cup sugar, one cup compressed fresh mint leaves, and add one cup boiling water. Stir as needed to help dissolve the sugar. When cooled, store in the back of the fridge for up to a month. Mint syrup can be used for mint juleps but it’s also a dandy way to sweeten iced tea.

Mint julep. In a glass add 2 ounces of bourbon, ½ ounce mint syrup, sprigs of mint, and stir, bruising the mint leaves. Fill the glass with finely crushed ice. Optionally garnish with fresh mint. Sip and enjoy!

 

JAS avatarIf you live in Southeastern Arizona, please come to one of my lectures. Look for me at your local Pima County Library branch, Steam Pump Ranch, Tubac Presidio, Tucson Festival of Books and other venues. After each event I will be signing copies of my books, including, “Southwest Fruit and Vegetable Gardening,” written for Arizona, Nevada and New Mexico (Cool Springs Press, $23).
© Article is copyright by Jacqueline A. Soule. All rights reserved. Republishing an entire blog post or article is prohibited without permission. I receive many requests to reprint my work. My policy is that you may use a short excerpt but you must give proper credit to the author, and must include a link back to the original post on our site. Photos are courtesy of Pixabay and may not be used.

 

 

Categories: Cooking, edible flowers, fruit, herbs, Kino herb, Libations, medicinal plant | Tags: , , | 4 Comments

Black Bean Mole Negro

Hello, Amy here on a cool, rainy day in Tucson! For an upcoming potluck, my classmates have requested I bring a dish with “my spices”. For this group, it needs to be vegetarian, so I’m making my friend Barb’s black bean, sweet potato dish. She says it’s her mix of a couple recipes, a stew and a chili. It is always a hit and I know it will wait patiently in a slow cooker from morning until lunch break.

I started with a collection of veggies from my Tucson CSA share and a tin of Mano Y Metate Mole Negro.

In the fall Crooked Sky Farms sent us dry beans, and roasted chiles that I squirreled away in the freezer. Recently the shares have included Beauregard sweet potatoes, yellow onion, cilantro, I’itoi onion, and bountiful celery! Normally I love celery leaves, but I used very few today because these were so strong. I’ll dry them to use as a seasoning.

Once defrosted, I peeled, stemmed and seeded the chiles, saving all the juice.

I started by cooking the onion in oil. Then went in a clove of garlic and the celery, sweet potato, and chile. After all was soft and starting to brown, I added a tin of Mole Negro.

When all was smelling delicious, I added a can of tomatoes and some water.

Previously, I had sorted and soaked a pound of beans. I cooked them in a slow cooker until tender.

Then into the veggies with the cooked beans and all their broth. Simmer for a bit, salt to taste, and done! Garnish with cilantro and I’itois.

 

Categories: Cooking, heirloom beans, heirloom crops, herbs, Mexican Food, Sonoran herb, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , , , , | 1 Comment

Celebrate Seasons

Jacqueline Soule here, busy in the hustle and bustle of the holidays, getting baskets of garden goodies ready for gifting.  Many of the topics we Savor Sister have discussed over the years are finding their way into those baskets.

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Some of the topics I featured in the last twelve months that are great for gifts:
* lemon cordial – December 2016
* pomegranate (made into jelly) – January 2017
* seeds (some used as herbs) – March 2017
* lemon pickle – April 2017
* turmeric root (chopped and dried) – June 2017
* sunflower (dried heads for friends with birds) July 2017

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All of these gifts from your Southwest garden require planning ahead.  Harvesting, drying, preserving the bounty of the earth takes time and effort at the time that the bounty is offered.  Sharing the bounty is – in so many ways – the entire point of this season, no matter what religion or non-religion you embrace.

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As the solar year cycles through, the days get shorter and shorter, the darkness of night gets longer and deeper, until, on one specific day, the days start getting longer again, and darkness decreases.  We humans now living with artificial light may miss the point of just how tremendous this turning back the dark is.

 

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To celebrate this season of renewed light we give gifts that were generated by light! Solar light that is – light that shines down on the earth, ripening the grain so we can make flour, ripening the cane so we can make sugar, growing the trees for cinnamon and cloves, causing the flowers that grow into vanilla beans, and then we combine them in many tasty ways.

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We would not be here, nor have any gifts to give, without the bounty of the earth and sun.  Even if you give gifts made of plastic and metal, the plastic comes originally from plants, and metal came up out of the earth.  Points to ponder as the sun cycle continues and the days grow longer once again.

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However you celebrate the season, I wish you joy and peace and bounty in the year ahead.

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JAS avatarIf you live in Southeastern Arizona, please come to one of my lectures. Look for me at your local Pima County Library branch, Steam Pump Ranch, Tubac Presidio, Tucson Festival of Books and other venues. After each event I will be signing copies of my books, including the latest, Month-by-Month Garden Guide for Arizona, Nevada, and New Mexico (Cool Springs Press, $26).
© Article copyright by Jacqueline A. Soule. All rights reserved. Republishing an entire blog post or article is prohibited without permission. I receive many requests to reprint my work. My policy is that you may use a short excerpt but you must give proper credit to the author, and must include a link back to the original post on our site.  Photos © Jacqueline A. Soule may not be used.  Some photos in this post are courtesy of Pixabay.

Categories: Cooking, Edible Landscape Plant, fruit, Gardening, herbs, Kino herb, Sonoran herb, Southwest Food | Tags: , , , , , , , , , , | 1 Comment

Savory Cinnamon

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special for Savor the Southwest by Jacqueline A. Soule, Ph.D.

Many of our winter dishes include cinnamon. Cinnamon is traditionally spice used in winter cooking, like pumpkin pie, snickerdoodles, and gingerbread.  Growing up in Tucson, our hot cocoa always had a sprinkle of cinnamon in it.  I remember the first time I encountered “American Cocoa” made with tons of sugar and marshmallows.  Even at age eight I thought it way too sweet.  I prefer a nice “Mexican Cocoa,” and part of what makes it so good is the cinnamon.

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Mexican Cocoa Mix
1 cup unsweetened cocoa powder
1 cup chopped Mexican chocolate (such as Ibarra)
1 cup powdered creamer
1/2 cup brown sugar
1/2 teaspoon salt
2 tablespoons ground cinnamon
Blend this together well and store in a quart jar.
To make the cocoa, place 1/3 cup of mix in a mug and stir in 1 cup boiling water.

This can make a nice gift – place in a quart canning jar with a few whole sticks of cinnamon around the inside.  Those cinnamon sticks are great for stirring the cocoa with, and can be nibbled on for hours.  Avoid excessive cinnamon stick consumption however, it can have a laxative effect.

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The Botany of Cinnamon
The word “cinnamon” is directly from Hebrew and is found in the Old Testament – where “kinamon” is mentioned in the same context as the treasures of gold, silver, myrrh, and frankincense.  In those long ago days, the rolled “sticks” of cinnamon bark came overland from the rainforests of Sri Lanka on the backs of beasts of burden such as elephants, dromedaries, and camels.  It was so sought after, it was one of the spices that spurred world exploration.

The spice itself comes from the inner bark of an evergreen rainforest tree which is now grown in large plantations.  The bark is carefully harvested to not kill the tree. As the bark dries it curls into “sticks” or “quills,” which are used whole or ground.  Meanwhile, leftover parts and pruned branches are used to make the essential oil sold as “Cinnamon Oil.”

 

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There are numerous species of cinnamon.  The most popular for culinary use is the pungent and slightly sweet Ceylon cinnamon (Cinnamonum zeylanicum).  With a very cinnamon fragrance, “Cassia Oil” comes from Cinnamonum cassia, with the immature fruits called cassia buds used as a spice.  Camphor from Cinnamonum camphora was one of the raw materials in the manufacture of celluloid.  Now camphor is primarily used medicinally.

JAS avatarIf you live in Southeastern Arizona, please come to one of my lectures. Look for me at your local Pima County Library branch, Steam Pump Ranch, Tubac Presidio, Tucson Festival of Books and other venues. After each event I will be signing copies of my books, including the latest, Month-by-Month Garden Guide for Arizona, Nevada, and New Mexico (Cool Springs Press, $26).

© Article copyright by Jacqueline A. Soule. All rights reserved. Republishing an entire blog post or article is prohibited without permission. I receive many requests to reprint my work. My policy is that you may use a short excerpt but you must give proper credit to the author, and must include a link back to the original post on our site. Photos courtesy of Pixabay.

Categories: Cooking, herbs, medicinal plant, Mexican Food | 1 Comment

Roasted Veggies with a hint of Pipian

Happy Thanksgiving week! Amy here, planning the menu with the cooking team, which is pretty much everyone in our family. It’s fun to mix it up and offer something interesting for the big meal, but it can’t stray too far… on Thursday.

A few years ago my sister and I spiced the veggies with a dusting with Mano Y Metate Pipian Picante powder and a splash of Alfonso olive oil before going into the screaming hot oven.

This was a Tucson CSA mix of small Red La Soda potatoes, Glendale Gold onions, a Beauregard Sweet Potato and cubes of this unknown winter squash. If I had carrots or mild turnips, I would have added them, too.

Pipian Picante is medium spicy, but for a mild dish, use Pipain Rojo. The two Pipian are nearly the same recipe, but Pipain Rojo is made with Santa Cruz Mild Chile from Tumacacori, Arizona, while Pipian Picante uses Santa Cruz Hot Chile. This chile is fruity and flavorful. It’s bright red in color and the flavor matches the color. Of all the varieties of mole powder that I make, these two are the only ones that use only one type of chile, because this chile is special enough to stand on its own. By the way, if you’re looking for a fun road trip to take out of town guests, the little Santa Cruz Chili and Spice Sore is fun and right across from the mission.

Both Pipian Rojo and Pipian Picante are made with lots of pepitas, or pumkin seeds, along with almonds and a few sesame seeds. It also features plenty of coriander (cilantro) seeds and canela, the soft, easy to break sticks of Ceylon cinnamon.

Sweet cinnamon, sweet chile, and evaporated cane juice in the Pipian go great with the beautiful winter squash that usually looks sweeter than it is. And the kick in the chile is great on the sweet onion and sweet potato. The finished dish is unquestionably savory and spicy. I hope you like it as much as we do. Add a sprig of rosemary from the garden if you have it, just for fun.

 

Now, for Friday after Thanksgiving, I recommend Enmoladas with Turkey. These are enchiladas made with mole instead of just chile. Please forgive the candlelit photo, but this is all I could take before it was devoured! For the recipe, go to my very first post on this blog, and substitute leftover turkey for the amaranth greens filling.

Thank you to my family that helped me sell mole at the Desert Botanical Garden and Tohono Chul, and my friends that helped me fill and label tins to prepare for the events. Mil Gracias.

Categories: Cooking, Edible Landscape Plant, heirloom crops, Heirloom pumpkins & squashes, herbs, Kino herb, Mexican Food, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , , , , , , , | Leave a comment

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