Making Dandelion Salve

Dandelion

This is the time of the year that little dandelions start to pop up in our yard.  Rather than racing for the insecticide I have been plucking the flowers and making Dandelion-Infused Oil and  Salve.  I have a little jar of salve right now that will not last very long in this house!  My husband is amazed at how well it relieves his back pain.  So, I am making more today. 



Dandelion infused oil & salve can be used ...

• As a massage oil to relieve muscle tension
• To help loosen tightened breast tissue and is reputed as helping treat breast cancer
• To help boost one's immune system

Instructions on making dandelion-infused oil. 

Dandelion flowers drying overnight

1) Gather your ingredients.  You will need dandelion flowers and oil.  Be sure to gather dandelions that are free from pesticides and animal waste.  Some oils you can use include: olive oil, grape seed, sesame or almond.

2) Place your freshly picked dandelions on a piece of paper towel or plate and let them dry overnight.  The flowers contain water and if directly placed in oil will make a nasty mess.

3) Place your dandelions in a clean glass container and cover with just enough oil to cover the top.

Oil infusing over medium-low heat

4) Now place the jar in a pan of water on the stove over medium-low heat.  Keep the jar in the heated water for several hours.

5) Strain the oil using a strainer covered with cheese cloth, squeezing the cloth to remove all the oil.  Store the oil in a cool, dry place.  You can use the product as a massage oil or you may wish to create a salve by following the steps below.

Dandelion - Infused Oil

Instructions on making dandelion salve:

1) Pour your infused dandelion oil in a glass container and then add in beeswax.  You will use the ration below:

• 0.5 ounces of beeswax for every 3.5 ounces of oil

2) Now place the jar  in a pan of water on the stove over medium-low heat just until all the beeswax has melted. Stir gently to combine the ingredients.

3) Once the beeswax remove the jar from the pan of water and place aside to cool.  If you are not satisfied with the consistency you may reheat and add more oil or beeswax.

Dandelion Salve

How to Make Homemade Sauerkraut

This is the time of the year that you may be considering growing cabbage since it can be planted about 4 weeks before the last frost.  We enjoy growing our own cabbage and making sauerkraut and have done this successfully three times.  It may seem a little intimidating but it is actually really easy as long as you follow the instructions.  In this post, I'll explain how easy it is to make your own homemade sauerkraut.

The first step is to gather your ingredients and supplies.  We use about 10 or 15 small heads from our garden to fill a 5 gallon crock (approximately 25 pounds of cabbage).   I would suggest figuring out how many gallons your crock can hold and then determine how many pounds you need.  You will also need a crock or another vessel to ferment your cabbage, a large bowl, cutting board and knife,  and something to pound the cabbage and kosher salt.

The first step is to remove the outer leaves and cut of the stem.


Next, cut the cabbage in half, remove the core and shred the cabbage.

                                                              
Now you will begin salting and pounding the cabbage.  Put the shredded cabbage in a large bowl and sprinkle with kosher or pickling salt.  You will use about 3 tablespoons for every 5 pounds of cabbage.  Now lightly pound the salt into the cabbage with your hands or utensil.  Mix up the cabbage a couple times, pound again and then place the cabbage in your crock.  Salting and pounding the cabbage helps extract liquid which creates the brine that will cause fermentation.  Depending on the size of your bowl, you will need to do this process several times until you run out of cabbage or your crock is full.

When placing your cabbage into the crock,  be sure to tamp it down.  You want to be sure that the cabbage is packed tightly in the crock. We were lucky enough to get an antique crock from Nick's grandparents. It has been used to make Sauerkraut for generations. You can buy one in an antique store or buy a new one from places like lehmans.com. If you don't want to use a crock, you can use plastic tubs or even canning jars. Look around for ideas.

Place a clean plate upside down on top of the cabbage in the crock.  Place something heavy, such as a brick or large rock inside a freezer bag, on top of the plate to help push the cabbage under the brine. Place a large clean cloth over the crock.  Make sure that the cabbage is completely immersed in the brine.  It may take up to 24 hours for the liquid to be completely extracted from the cabbage.  If after 24 hours the cabbage is not immersed under the brine, make some salt water and pour over the cabbage. 

Now it is time to store your cabbage so that fermentation can take place.  This process is what flavors the sauerkraut giving it that distinctive, tangy flavor.  A cool cellar is ideal, but we have been successful with keeping our crock in the kitchen. Check the kraut every couple days and taste it every so often.  Our kraut typically takes 1 month before it is ready.  We determine this just by tasting it, once it tastes like sauerkraut we know it is done.  You may occasionally notice mold on top of the sauerkraut.  This is normal and just part of the process as long as the mold is white.  Simply skim off the mold.

Once your kraut is ready you may wish to can it so it will last longer.  Or, place it in a container with a tight-fitting lid and store for several months.  If storing it for this long make sure your refrigerator is set to 36 degrees Fahrenheit.  Good luck!

Making your own Dandelion Tincture

You can make your own medicinal tincture with a plant that lives naturally in your backyard.  Unless you have no weeds growing on your lawn.  Dandelions are typically viewed as pesky weeds; let's dig a little deeper and discover their hidden potential.

Interesting dandelion facts:

• The milk inside the dandelion's flower stalk contains a type of latex also found in rubber trees.
• Dandelions can help gardeners by bringing up nutrients from the ground.  
• Dandelions also attract bees which then pollinate plants.
• Dandelion seeds can travel up to 5 miles!

What can dandelions be used for?

• Dandelions can be cultivated as a food source.  This practice occurs today primarily in Eurasia.
• The entire plant except for the flower stalks can be consumed.  Consider sauteing dandelion or using the leaves in a salad.  The flowers, in my opinion, taste the best and are only slightly bitter and surprisingly, slightly sweet.  The leaves are very bitter and are similar to mustard greens.
• Two years ago, we made dandelion wine.  It was dry and slightly bitter but drinkable and refreshing.
• Historically, dandelions have been used in medicine to treat infections, as well as liver and bile illnesses due to its pharmaceutical compounds.

In this post, I will explain one way dandelions can be used medicinally in a tincture.  

First of all ... What is an herbal tincture?

An herbal tincture refers to extracting pharmaceutical compounds from an herb by soaking it in alcohol.   Due to the fact that tinctures are alcohol-based they can be stored for years depending on the herb/alcohol and container, etc.  Most tinctures are made from 100 proof spirits (50% alcohol) or 80 proof (40%) and are the best method for extracting medicinal compounds.  Vodka or grain spirits work the best.  Spirits with more distinct flavors such as brandy, whiskey or rum can be used but will impart their inherit flavors.  They are very easy to prepare and typically involve harvesting the herb, selecting the proper plant part, cutting it to the right size, placing it in a glass jar and then pouring alcohol over it.   Tinctures are then stored for the amount of time based on the preparation ... usually 6 weeks.  Once ready, the solution is strained and then, most commonly, stored in an amber-colored glass jar in a cool, dark place.

One thing to keep in mind, when preparing herbal medicine, is to never let the preparation come in contact with metal.  

What can a dandelion tincture be used for?

The better question may be what can't it be used for.  Here are just some of the benefits of dandelion tincture:

• To treat skin conditions like: acne, psoriasis and eczema by removing toxins from the body
• To help fight against PMS, depression and fatigue
• To help eliminate age spots
• To help regulate blood sugar
• To help fight cancer according to some research
• To be used as a diuretic
• To help treat: tonsillitis, pneumonia, bronchitis, osteoporosis, warts and more
• As a detoxifying tonic to help with illnesses with the liver, spleen and gall bladder
• To stimulate the appetite

The cost of making a dandelion tincture at home versus buying it at a store:

The cost of making the tincture at home involves using a 100 or 80 proof spirit and just enough to fill the glass jar or container.  Look online for prepared dandelion root tinctures and you will see that you can pay around $20 for 2 ounces.  The instructions below will show you how to make your own tincture for a fraction of the cost.  The recipe below will ,on average, produce 8 to 10 ounces.  So, if you do the math, 8 ounces at a retail store would cost around $80.  It is definitely more cost-effective to make your own. Our total cost for the recipe below is about $10.

Instructions on how to make a dandelion tincture:

(Disclaimer:  Always use extreme caution when harvesting any plant to be used internally or externally.  Be sure you are correctly identifying the plant and use the correct parts of the plant.  Also, consult your doctor before taking any herbal remedies.)

Step 1:  Harvest the entire plant including the root.  The root is the most important part in the dandelion tincture.



Step 2:  Remove the flower stalks completely (they contain a milky latex substance) and discard.  Also discard any rotten or dry leaves or flowers.  Keep the other plant parts including fresh leaves, flowers, and root.

Step 3:  Wash the plant parts mentioned above in cool water and lightly pat with a lint free towel to dry.

 

Step 4:  Finely chop all of the clean plant parts and place in a clean, quart-sized mason jar.  Place plant material into a clean, glass jar or container.

Step 5:  Pour the 100 or 80 proof spirit into the jar all the way up until you reach the band area.

Step 6:  Cut a piece of wax paper or plastic wrap large enough to completely cover the band area of the glass jar.  Then screw on the band and the lid and store the tincture in a cool, dark place.  A cool pantry is the best option.

Step 7:  For the next 6 weeks, check your tincture every so often by lighting shaking the jar and adding alcohol as needed.

Dandelion Tincture

Step 8:  To finalize the tincture for storage and medicinal use: find a strainer, a bowl and cheese cloth.  As a reminder, do not let  your solution come in contact with metal.  Place your strainer over a bowl, then place cheesecloth on top of the strainer.  Now, pick up the cheesecloth and squeeze out the excess liquid directly into the bowl.  The solution in the bowl is now ready to pour into a clean, amber or cobalt glass jar.  The best jar to use is one that has a plastic or glass dropper top so that it can be easily administered. 

The plant material in the cheesecloth can be composted.

Our tincture has been resting for about 2 weeks now.  I will update this post once we have strained and stored our solution.  Updates will include:

• Picture of the final product
• Suggested dosage and administration
• Reviews after using the tincture for some of the medicinal effects & affects listed in this post
  

A New Project in 2014: Medicinal Herb Garden

When did pharmacies start to surface?  According to Wikipedia, pharmacies started to appear as early as the first third of the 19th century. However, people have been creating medicine for much longer than that.  "Archaeological evidence indicates that the use of medicinal plants dates at least to the Paleolithic, approximately 60,000 years ago." (http://en.wikipedia.org/wiki/Herbal_medicine)

Picture from Emerald Hills Pharmacy:  http://emeraldhillspharmacy.com/compounding/

In years past, many people understood how herbs could be used medicinally.  Many of the prescriptions we use today were created using our knowledge of naturally - occurring chemicals in plants.  The concept of growing herbs for culinary use is not a new one to us.  We have been doing this for years.  What a joy it is to go out to our herb garden to pluck fresh rosemary, oregano and thyme for a pasta sauce!  Also,growing your own herbs is a great way to save money.  Store-bought herbs are so much more expensive than the herbs grown  in your backyard.

So, we started watching videos about growing medicinal herbs and how to use them to prepare tinctures, decoctions, salves and more.  This made us think about how fun it would be to create our own supply of home-grown and prepared medicine.  I started to visualize iconic old pharmacies with all those intriguing glass bottles.  Bottom line, we were hooked and on to our next homesteading endeavor.

Picture from: http://historicindianapolis.com/revisited-indianapolis-then-and-now-better-babies-building-and-hooks-drug-store-museum-indiana-state-fairgrounds/

Step 1:  Planning the herb garden: Plots

Our garden will take up about 1/2 of our backyard so, the herb garden consists of several plots in the yard.  Out we went into the backyard with pen and paper, measuring available spaces and taking notes.

Step 2:  The spreadsheet:  Planning what goes where

Nick told me this was my project because he is in charge of planning the garden.  At first I was a little overwhelmed but then I remembered how Nick goes about planning where he will put what in the garden:  a spreadsheet.  So, I created three tabs:  Medicinal Herbs, Plots and Plant Placement, and went to work.  Result - I know what I plant and where I will plant it. 

Here are the herbs we have selected:


Step 3:  Preparing the ground

We  bumped into a wonderful man that owns a small, commercial farm that tills gardens on the side.  We will have him come out early March to till our garden and the 2 large herb plots.  Then we will mix in our home made compost and other materials based on the herb's soil requirements (You guessed it, soil preference is a column under my medicinal herb tab in my spreadsheet.)

Step 4:  Learning how to prepare medicinal herbs

This is the best part!  Check back here often to see updates as we further explore uses of medicinal herbs, how to prepare them and store them.  We will also document our progress growing the herbs so we can track our successes and where we need to improve next year.

Homesteading Update

We can't believe it but it has been 2 years since we have made a post.  The good thing is we are able to reflect back on our original homesteading goals with pride.  We have accomplished a lot and have truly enjoyed every second of it.

Here's where we are today:

Goal 1:  We are still recycling!

Goal 2:  We had a successful garden last year and are planning our garden for spring 2014 which includes almost doubling the garden.  Also, we are planning a medicinal herb garden (posts to come on that.)

Check out our Pinterest Board to see what we are growing this year:  2014 Garden

Black Beauty Bell Peppers

Eggplant

Zucchini

Goal 3:  Yeah, we got those chickens in December 2011.  My husband and I built a coop and purchased 4 sex link chickens and fell in love with how easy they were to keep AND the eggs! 

  

We lost a few due to chicken hawks, added new ones to the peck and recently butchered all the remaining 5 hens.  We have had a couple meals with our chickens.  Our chicken and dumplings being the first.  We all agreed that we had NEVER had a better meal.  In the spring we will purchase 4-6 new pullets.  We will butcher a couple and keep the rest for laying.

Goal 4:  We have made progress with basic housekeeping in regards to consuming healthier food.  Our garden was very productive and allowed us to can: tomato sauce, tomato soup, green beans, pepper jellies, sauerkraut, salsa, and pickles.  We have a long way to go and plan to eat less processed foods in 2014.

 

We still use a majority of store-bought housekeeping products.  We are focusing more on what goes into our bodies vs. what we use to clean the house right now.  But, this needs to be a secondary priority in 2014.

The Ritual of Country Breakfast

There is nothing quite like the ritual of a country breakfast. It is orchestral and steeped in American tradition the way the Mass is for the Church. It has order and familiarity which always leaves you satisfied. As a child, I remember my grandmother making big breakfasts on the weekends. She would turn on some Christian talk radio (I think) and begin the litany of sounds and smells that would produce our familial communion. As she worked, the back door would open and someone would walk in that was just "stopping by". It might be Ruby the neighbor, Brucker who was Ruby's neighbor, cousins, aunts, children...you name it. They all stayed for breakfast. Mama (that's what I call my grandmother...don't laugh) would hand me a juice glass and direct me to cut out the biscuits she had just rolled out. She taught me to rub the edge of the glass in flour first so the biscuits would drop out better.

The cast iron skillets on the stove would quietly sizzle with bacon and sausage -- never one or the other but both.  I remember watching her pour out some of the grease into a small crock on the stove. She would use this later for green beans, cornbread, or a host of other dishes. What was left in the pan would be used to make milk gravy. To me, this was the star of the show and one of my favorite biscuit condiments. After spooning some flour over the hot grease, she would slowly stir and cook the roux (she never called it that) until it had a golden sheen and a nutty smell. Then she would take it off the burner to cool a bit. All the while, the dinning room is filling up and she takes a break to offer coffee to the congregants. On most mornings, the leaf would be added to the table and our sanctuary became a cluster of mismatched chairs, stools, and highchairs.

Back at the stove, Mama would return to her gravy while she heated the other skillet that would host the eggs. A spoon of nearly solidified bacon grease would be tossed in and the oven light would be turned on to check the biscuits. They are just beginning to rise...still plenty of time. As Mama started to add the milk to the cooled roux, I would begin to dig out the plethora of honey (always with the comb), sorghum molasses, home canned jellies and jams. It was always a challenge to fit everything on the table and sometimes thing would be relegated to the side hutch. From the kitchen Mama would ask how we wanted our eggs done. She would fry some and scramble some so that everyone would be happy. This was my clue to start searching for a place to sit. Chairs were filling fast and I would most likely sit on the tall stool. I liked that seat best anyway because it put me at the same level as the adults.

Finally, after an hour of cutting, stirring, frying, and baking, we have recited the prayers and are ready for the great sacrifice. At Mass, this is a hushed time, but at our table the sounds are elevated. This clinking of china and fork, laughing, and the occasional "oh my Lord" from Mama fill the room and fill my memories.

Mama is still at it though she presides over her morning kitchen less than she used to. Family has spread out, neighbors and friends have moved or passed away and the table rarely needs the leaf. In my family we are trying to carry on the ritual of a country breakfast. We don't do it often but when we do, I am transported back to that hot kitchen and to my faith in the importance of tradition, family, and slow mornings.

Home Roasted Coffee

I love coffee. I think I love it as much for the nostalgia and comfort it give me as the robust taste and promised pick-me-up. Coffee holds a special place in the history of this country and in homestead tradition. Think of cast-iron pots bubbling with cowboy coffee as settlers huddle up inside covered wagons, waiting for the warm roasted beverage to give them the boost of energy needed for the day's travel. Swirling in the center is a clump of egg and sometimes shells to collect the loose grounds (see recipe below). Picture a 1950's kitchen and picture-perfect housewife. The smell of coffee in the air each morning brings the family to breakfast and to the percolator, its glass cap offering a peek at the rich coffee bubbling inside.
All of these images have cultivated my curiosity into this beverage and how it is created. Most of us go to the grocery store and grab a can of ground coffee, spoon it into a plastic coffee maker, pour in the water and presto, we have coffee. My interest always centers on what it take make a product, rather than buy it at the store. Is it possible to make my own roasted coffee? Yes! It is easy and affordable and I want to show you how.

Ingredient:


The first thing you need is some green coffee beans. Raw beans have a grayish-green hue and you can buy them affordably online. There are several vendors and if you Google "green coffee beans" you will find dozens. These days we are buying more and more online so why not buy your coffee online too? The good thing about these raw beans is that they last practically forever. You could buy them in bulk and roast them as needed. This is a huge advantage as preground coffee in the supermarket will go stale in days.

Equipment:


This is where the online stores will try to get you. There are tons of attractive, scientific looking coffee roasters...each one promising to give you the perfect roast. The real homesteader, in my opinion, is constantly concerned with balancing extremely high quality with frugality. We all want the best but we don't want to pay a fortune to do something ourselves. If we had that kind of money, we could order a ton of roasted Starbucks beans (NOT that I think that is the highest quality). Homesteader...you are in luck. I have found a very inexpensive solution to the coffee roaster. It will produce high quality roasted beans but leave some in your wallet as well. Are you ready?

The average, everyday POPCORN POPPER!!!!

This works perfectly and costs a fraction of the price of a coffee roaster. You will also need a coffee grinder. I don't have a cheaper solution to this one. Sorry.

Method:
You can use about a half cup of beans at a time in the popcorn popper. This may mean doing a couple of batches but you should have plenty of roasted beans within a half hour. This should be done outside as the beans will produce some smoke and chaff. All you need to do is put the green beans in the popcorn popper as you would the corn. Turn on the machine and place a large bowl beneath the chute. Sometimes a stray bean will pop out and you will want to catch it and put it back in.
As the beans go and get warm, a papery chaff will come off and blow out of the popper. This is normal and you can just let the wind carry it away. Watch the beans as they turn from green to blonde to golden. This process takes a while (maybe 10 minutes) but the final stage can go quickly and it is easy to burn the beans. They will start to turn dark brown and the amount of chaff will decrease. Keep and eye and let the beans roast to the color you like. After a couple of batches, you will be able to tell whether to let them go longer or to stop sooner. When they are done, turn off the popper and dump the beans into a bowl or baking pan. You want to cool the beans quickly because they will continue to cook and may still burn if you don't. I recommend putting them in a bowl and placing them in the refrigerator.

Now you have roasted coffee and all you need to do is grind.

Thanks for reading and please leave a comment. I would love to know your tips and tricks with roasting coffee. Below is a recipe taken from Mrs. Seely's Cook Book copyright 1902.

Boiled Coffee

Use as much ground coffee as is needed, allowing one tablespoon of coffee to one cup of boiling water. Place on the range, and when it comes to a boil, uncover and remove from the fire. Let it stand two or three minutes, then cover it, and replace over the fire. The instant it boils, remove and let it stand five minutes.  It is then ready to serve.  Sometimes an egg is beaten up and with a little cold water is mixed with the coffee before the boiling water is poured on.  This is to clear it.