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Date-	Status	Headline	Summary	URL to outside resource	Content	URL Name
2007-11-19 11:49:30	1	Allspice	Allspice		Allspice: This has many names most you will be familiar with, Clove Pepper, Pimento, Myrtle Pepper, Pimenta Dioica formally known as Pimenta Officinalis. Allspice comes from the Mrytaceae family. Some of its correspondences are as follows: Allspice is a Masculine Herb, associated with Fire and Yang. It is one herb associated with Aries, Scorpio and Leo. The Best day to use allspice in Magic is Tuesday or astrologically in Mars or Uranus. Allspice is available whole or ground. You can use the leaves, fruit or oils from Allspice. It is an evergreen tree that reaches about 33 feet high and begins to produce fruit in its third year. Each fruit contains two kidney shaped green seeds, which turn glossy black upon ripening. With oblong, feathery, aromatic leaves from the glandular dots on their underside. It shed its leaves twice a year. Magically - Use allspice for prosperity, luck, healing, health, luck, productive imagining and talking with the dead. During Samhain through Imbolg is a great time to contact your loved ones who have passed to Summerland. As incense, Allspice is great. Burn allspice for prosperity spells. Allspice can be burned to attract money, luck and to provide extra physical energy. Whole Allspice may be added to good luck amulets and ground allspice can be added for luck, prosperity and success incenses which are based on intentions. Allspice makes a helpful addition to healing sachets and amulets. The whole berries can be strung on heavy blue thread and worn as a healing and aromatic necklace. Allspice is a great addition to any potpourri. Simmer a small handful of Allspice on the back of your stove to fragrance your home with a spicy, prosperous vibration. The aromatic fragrance smell of Allspice is pungent and fragrant. Allspice may be used in as an ingredient or substitute for magick spells and formulas related to Mars; in such matters of (aggression, courage, defensive magick, exorcism, healing after surgery, hex-breaking, lust, physical strength, politics, protection, sexual energy, sexual potency, and strength) Medicinal: Allspice is an aromatic stimulant. It has been known to help relieve colic, flatulence and other digestive disorders. Long used as a flavoring and scenting agent, the herb is an aromatic stimulant and carminative for the gastro-intestinal tract. Allspice is a natural source of beta-carotene and other important nutrients and acts as an antioxidant and anti-inflammatory. Use allspice in treating diarrhea, and helps correct indigestion, and the griping tendencies of sharp pains and grumbling in the bowels. often associated with the use of laxative. A warming herb, it has a tonic effect on the digestive system, helps improves digestive disorders such as dyspepsia, colic and indigestion, and helps with appetite. Allspice is very warming and when used externally helps to relieve chest infections and the pains of rheumatism and muscle soreness. Allspice is considered an antioxidant or substance that prevents free radical or oxidative damage to body tissue and cells. It’s believed to be useful in the treatment of nervous exhaustion, hysterical paroxysms and convulsions. Allspice is considered an antioxidant or substance that prevents free radical or oxidative damage to body tissue and cells. Allspice is very warming and when used externally helps to relieve chest infections and the pains of rheumatism and muscle soreness. The essential oil in Allspice is considered a tonic for the nervous system and exerts a gentle, strengthening effect on the nerves. Also used for depression, nervous exhaustion, and stress. It can help with the muscles, joints and circulation, including arthritis, fatigue, muscle cramps, rheumatism, and stiffness. Used in tiny amounts, in massage oil for chest infections, for severe muscle spasm, to restore mobility quickly, or where extreme cold is experienced, Allspice is recommended for the following in respiratory areas, chills, congested cough and bronchitis. It helps with the digestive system in cramps, flatulence, indigestion and nausea. Culinary: The warm sweet flavor of Allspice lends itself to a wide variety of foods. Allspice is commonly used in both savory and sweet foods. Try mixing 1/4 teaspoon ground. Add Allspice with 2 pounds of ground beef to give a unique flavor to meatloaf or hamburgers. Or, add 1 teaspoon of ground Allspice to angel food or white cake mix for a sensational spicy flavor. For an intriguing spiciness, add whole, cracked berries to marinades for chicken and pork, simmering beef stew, pot roasts, or hearty bean soups. Enhance simple desserts such as applesauce, fruit compotes, and oatmeal cookies with the warm, sweet flavor of ground allspice. Add a pinch of ground allspice to barbecue and tomato sauces as well as cooked winter squash and carrots. Allspice may be substituted for cloves.. Its taste and aroma remind many people of a mix of cloves, cinnamon, and nutmeg. Add a couple of whole allspice to your pepper grinder along with a mixture of black, white and green peppercorns for a unique seasonal blend. NOTE: To grind allspice at home, do not use a grinder with plastic parts, because the oil in the spice can cloud plastics. Cautions: Be careful about substitutions for preparations that will be ingested or come in contact with the skin. Do not use if pregnant or breast feeding. Before taking any type of herb remember to consult with your physician. The principal constituent of Allspice is eugenol which irritates the mucous membranes and it has been found to cause dermal irritation too. Pimento leaf and berry essential oil should therefore be used with care in low dilutions only. Recipes Culinary below or Magickal or Medicinal above: Jamaican Jerk Spice (Fine Cooking Magazine.) This spicy mixture is a common used in Jamaica for seasoning pork or chicken. This rub is sometimes dry and sometimes more of a paste. The mixture can be stored in the refrigerator for at least 3 months. 14 whole cloves 4 heaping teaspoons whole allspice berries 2 medium onions 4 scallions (white and green parts) roughly chopped 1 teaspoon fresh thyme leaves, lightly chopped 2 - 3 Scotch bonnet chilies (or 2 habaneras), cores, seeds and ribs removed. 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 1/2 - inch piece of fresh ginger, washed and sliced (don't peel) 2 tablespoons kosher salt 1 tablespoon freshly ground pepper 6 cloves garlic Crush the whole cloves and the allspice in your mortar and pestle (we used the mortar to grind our pepper as well). Place the spices along with all the other ingredients in the bowl of your food processor. Blend for a couple of minutes until the mixture forms a slightly coarse paste. Yields 2 Cups-This paste will store 2 -3 months in your refrigerator. Bistro Pumpkin Creme 3/4 cup canned pumpkin 2 1/4 cup whipping cream 1 vanilla bean, split in half 7 egg yolks 1 cup granulated sugar -- divided 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1 tablespoon chopped crystallized ginger In a heavy saucepan over medium temperature, heat the pumpkin puree, cream and vanilla bean halves to a boil and set aside. Place the egg yolks and 1/2 cup of the sugar in a medium stainless steel bowl (or the top of a double boiler) and place the bowl over a pot of barely simmering water. Whisk constantly until the mixture forms a ribbon when you lift the whisk, about 6 or 8 minutes. Be careful not to scramble the egg mixture. Slowly whisk in hot pumpkin mixture to the egg mixture and stirring frequently, cook over medium heat until the mixture has the consistency of softly whipped cream, 40 to 50 minutes. Add the cinnamon, nutmeg, allspice and ginger and mix well. Pour into 6 custard cups and refrigerate for 3 hours or overnight. When ready to serve, sprinkle each custard with 4 teaspoons sugar and place under a preheated broiler for 2 or 3 minutes or until sugar is browned. Serve immediately. Serves 6 Allspice Spice Cake This raisin and nut cake, spiced with allspice, cinnamon and ginger, is made even more delicious with a Caramel Glaze. Caramel Glaze (recipe follows) 2 1/3 cups flour 1 cup firmly packed light brown sugar 1 cup granulated sugar 2 teaspoons Ground Allspice 2 teaspoons baking powder 1 1/2 teaspoons Ground Cinnamon 1/2 teaspoon Ground Ginger 1/2 teaspoon baking soda 1/2 teaspoon salt 3 eggs 1 1/4 cups milk 1 cup vegetable oil 2 teaspoons Pure Vanilla Extract 1 cup raisins 1/2 cup chopped walnuts Preheat oven to 350?F. Mix flour, sugars, allspice, baking powder, cinnamon, ginger, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on low speed just until ingredients are moistened. Beat on high speed 2 minutes. Stir in raisins and walnuts. Pour into greased and floured 10-cup Bundt pan. Bake 55 minutes or until sides of cake pull away from pan. Cool in pan 20 minutes. Invert cake onto wire rack. Cool completely. Makes 16 servings. Spoon Caramel Glaze evenly over cooled cake. Let stand until glaze is set. Caramel Glaze: Mix 1/4 cup firmly packed light brown sugar, 1/3 cup butter, 4 to 5 teaspoons cream or milk and 1/8 teaspoon salt in 2-quart saucepan. Bring to boil on medium heat, stirring constantly. Reduce heat to low. Stir in 3/4 cup confectioners' sugar, sifted, and 1/2 teaspoon Pure Vanilla Extract until well blended and smooth. Simmer 1 minute. Remove from heat. Cool slightly before spooning over cake.. History Spanish explorers happened on to the Allspice plant in Jamaica in the beginning of the 16th century. The Spaniards thought the fruits look like pepper so they gave it the name of Jamaican Pepper and pimento from the word "pimienta", Spanish for peppercorn. The English name "Allspice" was given because the spice is said to have the aroma of several spices including cloves, pepper and even cinnamon and nutmeg. Christopher Columbus discovered Allspice in the Caribbean. Although he was seeking pepper, he had never actually seen real pepper and he thought Allspice was it. He brought it back to Spain, where it got the name "pimienta," which is Spanish for pepper. Its Anglicized name, pimento, is occasionally used in the spice trade today. Before World War II, Allspice was more widely used than it is nowadays. During the war, many trees producing Allspice were cut, and production never fully recovered. Folklore suggests that Allspice provides relief for digestive problems. Harvesting The green Allspice berries are picked and then dried. They are very high in eugenol which is the main flavoring substance of the berry. Allspice is available as whole berries or ground. Grinding your own whole berries will provide the most intense flavor and longest shelf life. Culinary Uses Salads chicken; mushroom; pasta; slaws; tomato Soups & Stews beef; chicken; consommé; fish; fruit; potato; tomato; vegetable Fish & Poultry chicken; duck; goose; poached fish; turkey Meats beef; corned beef; ham; lamb; rabbit; sausages; veal; venison Vegetables beets; carrots; parsnips; peas; spinach; sweet potatoes; turnips; winter squash Pasta, Grains; Dried Beans black beans; bulghur; couscous; polenta; rice Cheese & Egg Dishes cottage cheese; deviled eggs; fondue; savory custards; Sauces barbecue; chocolate; cream; meat; sweet; tomato Desserts baked apples; chocolate; fruit; gingerbread; pumpkin; spice cakes Miscellaneous chutneys; eggnog; hot chocolate; marinades; mulled wine; stuffings; sweet breads Names Botanical name: Pimenta officinalis or Pimenta dioica Use the botanical name when ordering seeds (bulbs, etc.) or when looking up information in the library. Common names vary by nation, culture, and region, and sometimes the same common name is applied to different plants. Common name: allspice, bay rum berry, clove pepper, Jamaica pepper, pimenta, pimento Arabic name: bahar halu, tawabil haluaChinese (Cantonese) name: do heung gwo Chinese (Mandarin) name: duo xiang guo Danish name: allehande Dutch name: piment French name: piment de Jamaïque, poivre-giroflee German name: piment-pfeffer Greek name: bahari, aromatoprperi Indian name: kabab cheene, seetful Italian name: pepe de Giamaica Japanese name: hyakumikosho Portuguese name: pimenta-da-Jamaica Russian name: yamayski pyerets Spanish name: pimenta gorda Swedish name: kryddpeppar Turkish name: yenibahar, Jamaika biberi Magical Uses and Correspondences Origin: Jamaica, Cuba, Guatemala, Hondorus, southern Mexico: Astrological planet: Mars Gender: masculine (traditional western European magickal gender) Western element: fire Magickal uses: health, luck, prosperity, and productive imagining Burn allspice for prosperity spells. Magickal Influences: Prosperity, Luck, Healing Whole Allspice may be added to good luck amulets and ground, added to luck, prosperity and success incenses. Burn to attract money and luck, and to provide extra physical energy Allspice makes a helpful addition to healing sachets and amulets. The whole berries can be strung on heavy blue thread and worn as a healing and aromatic necklace. Simmer a small handful of Allspice on the back of your stove to fragrance your home with a spicy, prosperous vibration. Mars spells: Allspice (as an herb) may be used in as an ingredient or substitute for magick spells and formulas related to Mars matters (aggression, courage, defensive magick, exorcism, healing after surgery, hex-breaking, lust, physical strength, politics, protection, sexual energy, sexual potency, and strength). Be careful about substitutions for preparations that will be ingested or come in contact with the skin. These substitutions do not apply to medical uses. Wild gathering: Avoid wild gathering. Some plants are endangered species. Please grow your own herbs in your own goddess garden (or window boxes).magickally- Allspice is used in Jamaican jerk seasoning and in Jamaican soups, stews, and curries. It also is used in pickling spice, spiced tea mixes, cakes, cookies, and pies. Food producers use it in ketchup, pickles, and sausages. Taste and Aroma Allspice is pungent and fragrant. It is not a blend of "all spices," but its taste and aroma remind many people of a mix of cloves, cinnamon, and nutmeg. A Few Ideas to Get You Started The warm sweet flavor of Allspice lends itself to a wide variety of foods. Allspice is commonly used in both savory and sweet foods. Try mixing 1/4 teaspoon ground Allspice with 2 pounds of ground beef to give a unique flavor to meatloaf or hamburgers. Or, add 1 teaspoon of ground Allspice to angel food or white cake mix for a sensational spicy flavor. Aromatic whole Allspice is a great addition to potpourri. Add a few Whole Allspice to your pepper grinder, along with a mixture of black, white, and green peppercorns for a unique seasoning blend. For an intriguing spiciness, add whole, cracked berries to marinades for chicken and pork, simmering beef stew, pot roasts, or hearty bean soups. Enhance simple desserts such as applesauce, fruit compotes, and oatmeal cookies with the warm, sweet flavor of Ground Allspice. Add a pinch of Ground Allspice to barbecue and tomato sauces as well as cooked winter squash and carrots. Allspice may be substituted for cloves. To grind Allspice at home, do not use a grinder with plastic parts, because the oil in the spice can cloud plastic. Apple Butter Yields: 10 cups Ingredients: 4 lbs (2 Kg) Jonathan, Winesap, or other full-flavored cooking apples 2 cups (500 ml) apple cider or water 6 cups (1.5 L) white or brown sugar, or more to taste 1 tsp (5 ml) ground cinnamon 1/2 tsp (2 ml) ground cloves 1/4 tsp (1 ml) ground allspice Grated rind and juice of 2 lemons Remove the stems and cut apples in quarters. There is no need to peel or core the fruit. Combine the apples with the cider or water in a large pot and bring to a boil over moderate heat. Simmer covered for 30 minutes, or until the fruit is soft. Put the cooked apples through a food mill or fine strainer, discarding the seeds and skin. Add the remaining ingredients and cook over low heat, stirring constantly, until the sugar is dissolved. Continue to cook uncovered, stirring frequently, until the butter forms a sheet when dropped from a spoon. To test for doneness, place a small quantity on a plate. If a small ring of liquid separates around the edge of the apple butter, continue cooking until no ring forms. Pour into hot sterilized jars and seal tightly. Submitted by MoonWolfe from Seasons of the Moon Ezine, Volume 5, Issue 1
2007-09-05 12:32:52	1	Basil	Uses for Basil.		Basil: Ocimum basilicum Basil belongs to the same family as mints and possesses the same square (quadrangular) stem that is so common to the mint family. The leaves are dotted with dark oil cells and when gently bruised, release a delightful aroma. There are several varieties differing in size, shape, odor, and color of the leaves such as sweet basil, opal basil, cinnamon basil, anise basil and the purple leaved varieties. Basil is easy to grow. It is an annual herb, and most everyone's favorite herb in recipes. You can add Basil to several of your favorite dishes, with over two dozen different types of Basil to grow. Choose your favorite. Basil is easily grown from seed and will reach up to 2-3 feet in height and in diameter.. Basil is not frost resistant. Be sure to plant after the soil has warmed. It needs full sun however, it will need more moisture than most herbs. Keep it watered, especially in container pots. You can bring basil inside as a window herb. It is wonderful to go and just snip a few sprigs of basil to add to a recipe for the table or magically. Even though Basil is easy to grow make sure you do not let it flower as the flowering will stop its growth. Simply pinch it off but be gentle. To harvest basil, cut off the stems, and strip the leaves for your favorite recipe. Some like sweet basil. Basil can be frozen, dried and preserved in oil. Basil is available year round in most produce sections, dried or fresh. Add leaves to salad or sandwiches with your lettuce, sautéed at the last minute with almost any vegetable and add to soups. It is wonderful in herbal vinegars mixed with oregano and thyme. Combine Basil with thyme, parsley, chives, garlic and oregano. Try it in pea or bean soups and or with vegetables such as eggplant. Basil can be stored in sealable bags or added directly to your pasta or soups. Add some to your ice trays for a different taste. If you grow a lot of basil air dry by hanging small bundles to air dry In India the basil plant, known as Tulsi, is sacred to both Krishna and Vishnu and cherished in the Hindu household. In villages in Greece, it is not uncommon to see a sprig of basil resting behind a person's ear to confer its protecting spirit on the wearer. Magically -Basil protects from evil and negativity, and aids in attracting and keeping love. It is used for purification baths, and in wealth and prosperity rituals. Carrying a basil leaf in your pocket brings wealth. Used as a magickal herb in rites of initiation and for spells associated with a need for courage and in aiding the soul on its final journey. Used by some earth religions to invoke the presence of dragons by use as incense or as a ritual drink. Is said to remove fear of having a psychic vision and said to protect from the unknown and from fears associated with spiritual growth. In rituals involving Tarot, is used as a compliment to the death card (13). Used in blessing a new home by adding to the cleaning water used for scrubbing floors and walls and cleaning in general which takes place before unpacking. Used in rituals of purification. MEDICINAL: Basil is used to treat stomach cramps, vomiting, fevers, colds, flu, headaches, whooping cough, and menstrual pains. It is also used to reduce stomach acid, making it a valuable part of any treatment for ulcers, and a valuable addition to any recipe using tomatoes for those with sensitive stomachs. Externally, it can be used for insect bites, to draw out the poisons. It has been used in other countries to eliminate worms from the intestines, and the oil from basil leaves is applied directly to the skin to treat acne. It can be used for nervous tension and mild nervous disorders alone or combined with sage (1 part basil combined with 2 parts sage to make an infusion). Dried leaves in the form of snuff have been used for nervous headaches. A cold infusion of the leaves is taken just before setting out for travel sickness. Combined with dandelion leaves, licorice root, and parsley as a mild laxative. Basil is used for rheumatism. Seeds were once taken internally against snakebite, placed on wounds as a culinary, and used to cure warts. Basil helps with respiratory complaints by removing mucous and congestion from the lungs and nasal passages. For fungus infections, insect bites and sores, place the fresh crushed leaves directly on the afflicted area and secure it with some gauze. You can add honey to the leaves for its natural anti-biotic, anti-septic, and anti-microbial properties. For those afflicted with nervous exhaustion, make a tea to help lift the spirits. Combined with leaves of lemon balm and rose petals as an infusion for mild depression. This is not inclusive of Basil as there are many varieties and properties. I hope you will take the time to learn more about Basil magically, culinary, and medicinally. Fresh Infusion = 2 tsp in 1 cup water and steeped 7-10 minutes. Dried Herb = 1 tsp in 1/2 c. water; steep, strain and take 1 to 2 cups daily as needed. Tincture = 10 to 30 drops. ****NOTE: before starting any type of herb remember to consult with your physician. Basil and Bread Salad 12 ounces day-old Italian or French bread 1/2 cup olive oil 1/3 cup balsamic vinegar 1/4 teaspoon salt 1/4 teaspoon pepper 3 large ripe tomatoes, chopped 1 large green pepper, chopped 1 pound mozzarella cheese, diced 1/2-inch 3 garlic cloves, minced 1 cup basil leaves, cut into slivers 12 romaine lettuce leaves Cut bread into rough 3/4-inch cubes and place in a large bowl. In a small bowl, whisk together olive oil, vinegar, salt and pepper. Pour dressing over bread and toss to mix well. Add tomatoes, pepper, mozzarella cheese, garlic and basil. Mix gently. Arrange romaine leaves on a serving platter and spoon salad over leaves. Basil Mayonnaise This wonderful mayonnaise can be used for burgers, sandwiches, or to coat chicken before roasting. Ingredients: 1 cup loosely packed basil leaves 1/4 cup mayonnaise 1/2 teaspoon minced garlic Blend in food processor or blender until smooth. Basil Puree Ingredients: 4 tablespoons olive oil 8 cups washed and dried basil leaves Blend until pureed. Transfer to clean jar. Store in refrigerator. Each time you use it stir and then top with a thin layer of oil. It will keep one year by doing this. This is good on grilled chicken or fish, stirred into soups or mixed with sun dried tomatoes and broiled on bread. Basil Butter 1 stick butter, softened 1 or 2 cloves garlic, minced 1 tsp. lemon juice 1/4 tsp. salt pepper to taste 1 tablespoon finely chopped basil Cream butter, beat in garlic and lemon juice. Mash in basil; season with salt and pepper. Place bowl in refrigerator to firm butter. For a nice, simple appetizer use room temperature butter on grilled pieces of baguette or French bread. Basil Chicken Salad Ingredients: 1 cup leftover grilled Chicken Breast, diced 1 cup cooked rice 1/2 cup Red Grapes, halved 1/2 cup mayonnaise, light or regular 1/4 cup fresh basil, chopped 2 tablespoons chopped sweet onion 1/4 tsp. black pepper Combine all ingredients and chill thoroughly. Recipe makes 4 servings. By Lady Silver MoonWolfe About the Author: MoonWolfe is 52 years young. I am a registered Healer of the Art of Reiki. I am currently working on saving the dolphins in captivity. I drum to heal Mother Earth. from Seasons of the Moon Ezine Volume 4, Issue 3.

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