The World According to Arlene

Sunday, November 15, 2015

Give the Gift that keeps on giving.

Give the Gift that keeps on giving.



Our site offers over 450 Herbs, herb blends, tea samplers and heirloom seeds.  Order now, FREE shipping.  So think about your holiday gift list and give them something useful and handmade and chemical free.

Home Farm Herbery offers organic herbs, herb blends, and hand blended gourmet seasonings, herb teas, dehydrated vegetables, medicinal herbs, vegetable powders and heirloom organic seeds direct from our farm in Kentucky

We make the best jerky and sausage seasonings just to mention a few items.

 Plus 100% of our net proceeds go to St. Jude Children's Research Hospital so buy now. 

We offer ½ oz. to 50 lbs plus free shipping.

Check out our on-line store today.

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A brief history of sausage & sausage making

A brief history of sausage & sausage making



If you are worried about commercially-made sausage fearing not only fat content, but what odds and ends manufacturers dump into the mix you are rightfully so. But, if you make your own sausage at home, you can ensure only the best ingredients and spices are used, plus control the fat content. Do not make the mistake of thinking sausage is strictly a meat product. Many sausage recipes also include seafood and vegetarian sausage blends.

Sausage History

The word sausage comes from the Middle English sausige, which came from sal, Latin for salt. In France they are sausissons and in Germany, wurst. In practice for over a millenia sausage-making was originally a method used to preserve meats, especially lesser cuts.  It came to be at the same time animals were domesticated and, subsequently, surplus meat was able to be preserved.

It is believed that the Romans were among the first to preserve meat in sausage form. They learned over time that salt, smoking methods, and spices improved the process and the taste, and by the middle ages, sausage was being made all over the continent.

Sausage-making has become an art and there are more than 200 different varieties of sausage are made in the United States alone, and thousands more worldwide, varying by regional tastes and ingredient availability. Hot dogs are popular in the United States, sausage is the ultimate Finnish fast food, and seafood sausages are popular in Asia.


The definition of sausage is ground meat mixed with fat, salt and other seasonings, preservatives, and sometimes fillers. Some sausage mixtures are sold in bulk form, and others forced into casings to form links.

Sausage is available in fresh form, which needs to be cooked before consumption, and dry or cured form, which are already cooked.

Virtually any type of meat can be used in sausage, but most common is pork or pork blends. Variety truly is the spice of life, with spicy, hot sausages and bland sausages, and with flavorings running the gamut from garlic to nutmeg. 



Creative chefs are also making sausages from vegetable and seafood blends for those who eschew meats. There are also ways to lower the fat if you make your own at home using any of our chemical-free organic Home Farm Herbery Sausage Seasoning Blends.

At Home Farm Herbery we make tremendous sausage seasoning which is chemical free and easy to use. Try it today.

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All about Hyssop

All about Hyssop


Jewish priests used strong-smelling hyssop 2,500 years ago to clean the temple in Jerusalem and other places of worship.  The Greeks adopted it, and the physician Dioscorides prescribed the herb in tea for cough, wheezing, and shortness of breath, in platesters and chest rubs, and as an aromatic nasal and chest decongestant.

The German abbess/herbalist Hildegard of Bingen wrote hyssop "cleanses the lungs."  She also recommended a meal of chicken cooked in hyssop and wine as a treatment for "sadness"

Seventeenth-century English herbalist Nicholas Culpeper echoed Dioscorides' endorsement of hyssop for chest ailments: "It expelleth tough phlegm and is effectual for all griefs of the chest and lungs."  Boiled with figs it makes an excellent gargle for quinsey (tonsillitis)...Boiled in wine, it is good to wash inflammations.

Colonists introduced hyssop into North America and continued using it to treat chest congestions.  Hyssop also developed a reputation as a menstruation promoter and as a means to induce abortions. (It won’t do either.)

But as time passed hyssop's popularity waned.  America's 19th century Eclectics prescribed it externally to relieve the pain of bruises, and internally as a gargle for sore throat and tonsillitis and as a treatment for asthma and coughing.

Contemporary herbalists recommend hyssop compresses and poultices for bruises, burns, and wounds, and an infusionhttp://5c3ae8def513233997a7-e87978aaae5cf97349d88697fd53e4c9.r77.cf1.rackcdn.com/25254_300.jpg for colds, coughs, bronchitis, flatulence, indigestion, menstruation promotion, and even epileptic seizures.  Some herbalists point to the fact that the microorganism that produces penicillin grows on hyssop leaves as proof of its effectiveness for wounds and chest infections.

Hyssop oil contains several soothing camphor like constituents and one expectorant chemical (marrubiin), which loosens phlegm so it can be coughed up more easily.  Scientific sources agree it's a "reasonably effective" treatment for the cough and respiratory irritation of colds and flu.

To make a compress, use 1 ounce of dried herb per pint of boiling water.  Steep 15 minutes and cool.  Soak a clean cloth in the infusion and apply to cold sores and genital herpes as needed.

For an infusion, use 2 teaspoons of herb per cup of boiling water.  Steep 10 minutes. Drink up to 3 cups a day to treat cough.  Hyssop has strong, camphor like smell and tastes bitter.  Add sugar, honey, or lemon, or mix it with an herbal beverage blend to improve flavor.


At Home Farm Herbery we grow hyssop and we offer it in two forms.


May the Creative Force be With You....

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Saturday, November 14, 2015

How to Grow Lavender from Seed

Well, somewhere along the way I have lost or forgotten how to get into my blogs so I found this old one and am posting to this.

How to Plant Lavender from Seeds



Lavender is a beautiful, fragrant bush that produces purple, white, or yellow flowers, depending on the specific variety. Most gardeners usually propagate lavender from cuttings, but the plant can also be grown from seed. Growing lavender from seed is not always successful and is a fairly slow process, but the method is often less costly than buying cuttings or pre-started lavender plants and can eventually produce plants that are just as vibrant.

GERMINATING SEEDS

Start the seeds 6 to 12 weeks before warm weather hits. Lavender seeds can take a while to germinate and should be started early indoors so that they have plenty of time to grow into mature plants during the warm growing

Put the seeds through a process called "cold stratifying." In this process, seeds should be placed in a sealable plastic bag filled with moist soil. Use a commercial soil specially formulated for starting seeds. Place the plastic bag with the soil and seeds inside the refrigerator and allow it to sit for three weeks.

Fill a container with seed starting mix. The seed starting mix should be a light potting mix that drains well. You can either use a plastic seedling tray or a wide, shallow container without divisions.

Plant the seeds. Sprinkle the seeds on top of the soil.
If using a plastic seedling tray, plant one seed per slot.
If planting in a division-free container, space the seeds 1/2 to 1 inch (1.27 to 2.54 cm) apart.

Cover the seeds with 1/8 inch (1/3 cm) potting mix. A light coating of potting mix protects the seeds, but the seeds also need access to sunlight in order to germinate.

Lightly water the seeds. Keep the growing medium moist, but not damp, and water the seeds in the morning so that the soil can dry some before evening hits. Soil that is too damp and cool will invite fungus to grow, and fungus will destroy your seeds.

Wait. Lavender seeds can take two weeks to one month to sprout.

Give sprouted seeds plenty of light. After the seeds sprout, you should move the container to a location that receives plenty of direct sunlight. If no such location is available, place a fluorescent grow light about the sprouts and allow them to sit in the artificial light for eight hours a day.

TRANSPLANTING

Make the first transplant after lavender gets several sets of leaves. Wait until the leaves are "true leaves," or fully matured. At that point, the root system will have grown too large to continue sitting in a shallow tray.

Fill a larger container with well-drained potting mix. You no longer have to seed starting mix, but the potting mix you do use should be light. Look for mixes that are made of part soil and part peat, perlite, or vermiculite.
The pot for each plant should be at least 2 inches (5 cm) in diameter. Alternatively, you can also use a larger pot or division-free tray and space multiple lavender plants in the tray 2 inches (5 cm) apart from one another.

Mix a little fertilizer into the soil. Use a small amount of granular slow-release fertilizer that contains balanced proportions of nitrogen, phosphorus, and potassium.


Place the lavender into the prepared pot. Dig a small hole in the fresh growing media that is about as big as the compartment the lavender presently sits in. Gently pry the lavender out of its original container and transplant it into the new hole, packing the soil around it to keep it firmly fixed in place.

Allow the lavender to continue growing. The plants must reach a height of 3 inches (7.6 cm) before they can be transplanted to their final location, but they should still only have a single stem. This could take anywhere from one to three months.

Expose the lavender to outdoor conditions slowly. Place your pots outdoors in partial shade or partial sun for a few hours at a time. Do this for about one week, just long enough for the lavender to have time to adapt to outdoor conditions.

Choose a sunny location. Lavender plants do best when grown in partial to full sun. Shaded areas tend to be soggier, and soggy soil can invite fungi that will destroy the plant.

Prepare the garden soil. Chop the soil up with a trowel or digging fork to loosen it and mix in a healthy dose of compost. Compost has uneven particles, creating looser soil and making it easier for roots to stretch out.

Check the soil of the pH after adding compost. The soil pH should rest between 6 and 8, and preferably between 6.5 and 7.5 for best results. If soil pH is too low, mix in agricultural lime. If it is too high, add a small amount of plant litter pine sawdust.

Transplant the lavender plants 12 to 24 inches (30 1/2 to 61 cm) apart. Dig a hole that is as deep as the container the plant currently grows in. Remove the plant from its pot, using a garden trowel to carefully slide it out, and plant the lavender into the new hole.

DAILY CARE

Water the lavender only when dry. Mature lavender is fairly drought-resistant, but while lavender is within its first year of growth, it needs regular watering. Normal weather conditions often suffice, but if you live in an area that is particularly dry or if you have not received much rain, you should regularly soak the soil. Allow the soil to dry out in between watering, though.

Avoid chemicals. Herbicides, pesticides, and even fertilizers can kill the beneficial organisms that live in the garden soil and help your lavender to thrive. Skip the fertilizer altogether once planted in the ground. If a pesticide is needed, try an organic pesticide solution that contains no chemicals, since this is less likely to have a negative effect.

Prune the lavender. Lavender grows slowly during the first year, and most of the plant's energy goes toward root development and vegetative growth. You should encourage this process by cutting off any flowering stems once the first buds begin to open during the first growing season.

After the first year, cut flowering stems after 1/3 of the buds have opened to encourage further growth. Leave behind at least 1/3 of the new growth.

Mulch during cold weather. Keep the soil warm by applying gravel or bark mulch around the base of the plant, leaving 6 inches (15 1/4 cm) of free space around the stem for air circulation.

You can also grow lavender from cuttings. Growing lavender from cuttings usually yields more usable lavender sooner, and many gardeners agree that it is much easier to do than growing lavender from seed.

Lavender can be harvested after the first year for decorative arrangements, culinary purposes, aromatherapy, and homeopathic medicines.

Happy Gardening, Arlene Wright-Correll

Home Farm Herbery where everything is grown with love

To see our whole offering of over 450 Herbs, herb blends, tea samplers and heirloom seeds go to http://www.localharvest.org/store/M48630

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