Magical properties of common herbs and spices, part 1

I imagine that after such a long title you are expecting to read something with quite a bit of substance to it, no? In one of his latest blog entries, PaganDad briefly talked about spices that are not commonly used in your average American kitchen. My kitchen, then, must not be average, for I use spices such as cumin, coriander, cardamom, garam masala (Indian mixture that basically means "hot spices"), and others.

This entry will discuss some herbs and spices that some of you may use regularly, but with which many of you may be unfamiliar. This blog being both culinary and spiritual, I thought I would first go over some of the more "witchy" properties of the following plants. Then perhaps we can talk about what to do with those herbs and spices. Think of it as an education for both soul and palette.

First I am going to talk about the herbs that I am growing in little pots on my balcony. I might even post a few pictures of my garden when the weather gets better (and I remember to get my camera out of the car.)

Before I begin discussing my herb garden, I think I should first make a clarification. Some of you may not know the actual difference between an herb and a spice. I think that many people use the two terms interchangeably. This, then, from Horticulture and Home Pest News:

We often use the words herb and spice interchangeably. Herbs and spices are obtained from plants. (Salt is neither a spice nor an herb. It is actually a mineral.) Herbs and spices are used primarily for adding flavor and aroma to food. And both are best used fresh but can be saved by drying. While there are similarities, there also are subtle differences between herbs and spices.

Herbs are obtained from the leaves of herbaceous (non-woody) plants. They are used for savory purposes in cooking and some have medicinal value. Herbs often are used in larger amounts than spices. Herbs originated from temperate climates such as Italy, France, and England. Herb also is a word used to define any herbaceous plant that dies down at the end of the growing season and may not refer to its culinary value at all.

Spices are obtained from roots, flowers, fruits, seeds or bark. Spices are native to warm tropical climates and can be woody or herbaceous plants. Spices often are more potent and stronger flavored than herbs; as a result they typically are used in smaller amounts. Some spices are used not only to add taste, but also as a preservative.

Some plants are both herbs and spices. The leaves of Coriandrum sativum are the source of cilantro (herb) while coriander (spice) is from the plant's seeds. Dill is another example. The seeds are a spice while dill weed is an herb derived from the plant's stems and leaves.

Back ground information aside, it is now time to proceed with the herb info.

Rosemary is the first herb. Rosemary is ruled by the sun, giving it masculine energy, and associating it with the element of fire. When burned, this plant emits very powerful cleansing and purifying energy. Some people cleanse an area for ritual(or before divination) by using rosemary to flick about droplets of salted water.

Rosemary essential oil is excellent for the scalp. Some even believe it can help retard or reverse hair loss. Others use the oil to aid memory or ease the pain of headaches. For these purposes the oil need only be sniffed.

Other energies include protection and love. Rosemary was considered to be the flower of Mount Olympus, home of the gods.

Add rosemary to protective foods, especially those that also include tomatoes. Drinking rosemary tea to increase mental alertness and the ability to think clearly. Add it to food for the same purpose. Rosemary is also useful in diets designed to maintain good health and to stimulate the body's natural healing abilities. It is also added to love-inducing foods (as is the tomato), and used for remembrance.

Rosemary Remembrance Cookies - Samhain

• 1 1/2 c. powdered sugar
• 1 c. butter or margarine (softened)
• 1 egg
• 2 t. vanilla
• 1 t. almond extract
• 2 1/2 c. all purpose flour
• 1 t. baking soda
• 1 t. cream of tartar
• 1 1/2 T. chopped rosemary

Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, and cream of tartar. Fold flour mixture into sugar mixture. Beat until dough forms and refrigerate for three hours. Divide dough into halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut out with gingerbread women or men cutters and place on an ungreased cookie sheet. Repeat rolling and cutting with second portion. Bake for 5-7 minutes.

Thanks to the following site for the recipe, a copy of which I used to have... http://www.geocities.com/Athens/Parthenon/7039/AshlinCC.html


Okay, I got a little long-winded. It happens. Let's wrap it up here with rosemary, and I will continue momentarily.