The Little Herb House

       The Little House to Remember!

5800 Holland Church Road

Raleigh, NC  27603

(919) 772-3543

January/February 2008

Volume 7, Issue 1

Herbal Greetings in the New Year!

I hope everyone had a wonderful holiday season and that your new year is off to a good start!  My new year kicked off with computer

problems – I have been without the internet for about 3 weeks! (gasp!)  This newsletter would have come sooner if not for that, along

with an After-Christmas/Winter Inventory Sale!   But, it’s never too late to have a sale, right?  It’s time to take inventory at

The Little Herb House and make room for new items and the Spring season.  I guess I’ll just have to have a clearance sale – hope that’s okay with all of you!!  So, read on to get all the details.

As I write this newsletter it is a cold, rainy day outside.  Yesterday, I had a touch of the wintertime blahs . . . until I found a cure that I

want to share with all of you!  I brewed up a cup of hot chai tea (see recipe below) and picked up the latest issue (Jan./Feb.) of

The Essential Herbal magazine, curled up in the recliner and began to read.  Immediately my spirits lifted!  As I read page after page

of all the great things I could be doing with herbs, I realized that winter is no time to be bored or have the blahs!  It is the time to play

with herbs!!  Many of you bought the Nov./Dec. issue of this magazine at the Christmas Open House and I hope you have enjoyed it. 

Read below how you can still receive this issue and subscribe to or continue to get future issues of The Essential Herbal !

You will also find all the details about the 2008 Herbal Library Club in this newsletter.  This year’s featured author is Laura Childs,

with her series the Tea Shop Mysteries!  You can also still subscribe to the 2007 Herbal Library club if you did not read Susan Wittig

Albert’s ‘China Bayles’ Herbal mysteries last year, or if you received the books quarterly or bimonthly.  This year I will send you the

books you did not read last year.  Click on this link to view the 2007 books and schedule:  

http://www.littleherbhouse.com/herbal%20library%20club.htm

I have also included at the end of the newsletter some great wintertime herbal recipes to try.  Soups, stews, teas and comfort foods are

very nourishing and delicious this time of year.

And last, just a reminder that The Little Herb House is closed now for the winter season.  I will reopen sometime in March, not

exactly sure of the day yet!  I will send that out in the March/April newsletter, along with information about the Spring Open House, Spring/Summer classes & workshops schedule, etc.  Oh, and the 2008 Herb-of-the-Year is Calendula, which I will kick off with a class

sometime in March.  My, time certainly flies!!  Lots to look forward to . . .

 Saturday, February 9th, The Little Herb House will have an

     After-Christmas/Winter Inventory Sale

10:00 am to 4:00 pm

Sale items at wholesale or below prices!!

Unlike most retail stores, I do not mark up items at double, triple or more.  Therefore, when I have a 50% off sale, you are actually getting items at my cost or below!

Here’s what to look for:

·   All Fall & Christmas merchandise will be 50% off – this includes wreaths, decorations, candles, tea/coffee, etc.

·   Keep warm this winter with herbal, black, green, white and red teas – all teas will be 50% off.

          Now is the time to stock up for the rest of the winter season!

·   Keep a light burning this winter and enjoy aromatherapy with essential oil candles – all are 50% off!

·   Wrought-iron garden deco and hand-crafted in Mexico terra cotta herb/strawberry planters are 50% off –

          THINK SPRING!!!!

·   All 2007 Renee’s Garden Seeds are 50% off – germination rates will still be extremely high.

·   All herbal culinary items are 50% off – if it’s edible, it’s ½ off!!

·   Each customer who makes a purchase of $20 or more on sale day will receive a free copy of The Essential Herbal magazine, Nov./Dec. 2007 issue, while supplies last!  You may also subscribe to 2008 on this day.  A one year subscription of $20 includes 6 issues delivered to your mailbox.  Or you can simply pick up the next issue when you are at The Little Herb House, as I will be keeping this magazine in the gift shop this year!

Hope to see you all on February 9th.  Dress warmly because The Little Herb House gets cold in the wintertime!!

I’ll have some hot beverages on hand to help keep you warm!

Next item of business:

           The Little Herb House

         2008 Herbal Library Club

         Tea Shop Mysteries by Laura Childs

This year, beginning February 2008, The Little Herb House will feature for the

Herbal Library Club the Tea Shop Mystery Series written by Laura Childs ! 

For those of you who love tea and love to read, this year offers you the best of both!  This year’s series will follow the below subscription schedule, payable in February for the entire year.  In addition, you may select the Tea-of-the-Month to arrive with your book, to sip while you read!  One

Library Club difference this year will be that the books will be purchased instead of rented, so you will not need to return the books.  This change

was necessary due to the increased postage rates.

 *The above membership fees include the book and/or tea and postage/shipping costs.

Mail check, payable to The Little Herb House, along with the below form to 5800 Holland Church Rd, Raleigh, NC  27603

Or you may call in your subscription to (919) 772-3543 to use a credit/debit card.

Subscriptions may be started at any month during the year, but must be for 7 shipments (annual membership).
 

A few Herbal Recipes for wintertime:

Remember the chai tea I mentioned at the beginning of the newsletter?  Well here’s a great recipe to make

a chai mix for yourself.  I like to make my own because then it doesn’t contain the high sugar content found in

most store bought or coffeshop chai mixes.  Then I can add stevia to sweeten to my taste – Yeh!!!

Chai Mix        by Tina Kingsley, Syracuse, NY           in The Essential Herbal, Nov./Dec. 2007         

1  1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/2 tsp. ground ginger

1/4 tsp. ground allspice

1/8 to 1/4 tsp. ground cardamom

15 tea bags black tea (tea removed from bags)

(or equivalent loose leaf Black tea)

1 tbsp. vanilla extract (optional) per 3 cups of tea

Mix tea and spices together and store in an air tight container.

Add 2 tbsp. of mix to a small pan, add 1/4 cup water & bring to a boil.

Remove and let steep.  Add 3 to 4 cups of milk and heat but don’t boil.

Add sugar (Lisa says stevia!!) and then the vanilla . . .sweeten to taste.

I recently ran across a version of this recipe in an issue of HomeLife magazine.  I decided to try it and was pleasantly

surprised at the flavor and simplicity of it.  I could not find the exact page that I took it from, so here is a very close

approximation!

Creamy Tomato Basil Soup

1 can condensed tomato soup

1 can petite-diced tomatoes

1 can low-fat evaporated milk

2-3 Tbsp. chopped, fresh basil

     (may substitute 1 Tbsp. dried basil if fresh is unavailable)

Combine all ingredients, except basil, and simmer for 20-30 minutes.

During the last five minutes, toss in the chopped basil and lightly stir.

Lisa’s Serving Tip:  Serve with herbed crackers and mozzarella cheese – yum!

The ultimate in comfort foods – chicken pot pie!  The next two recipes came from the website of Pepperidge Farms

Puff Pastry site.  I fixed both of these on Saturday, Jan. 19, the day we were supposed to get the foot of snow!

Even though we had very little snow (not even enough to make snow cream to go with the apple strudel), these two

dishes were awesome!  Perfect for a cold winter day . . . you can make them both at the same time, using one box

of Puff Pastry (each recipe calls for 1/2 a box, or one sheet, of pastry). 

Savory Herb-Crusted Chicken Pot Pie      www.puffpastry.com   

1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 1/2 lb. diced cooked chicken (about 6 cups)
1 bag (24 ounces) frozen mixed vegetables (corn, peas, carrots, green beans and lima beans)
2 tbsp. butter
1/2 cup all-purpose flour
2 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
2 tbsp. coarsely chopped fresh herbs (parsley, thyme and/or oregano)

            (Lisa’s Note:  I used 1 Tbsp. dried thyme & marjoram – it was too cold & rainy to go cut fresh herbs!)

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Stir the egg and water with a fork in a small bowl.

Stir the chicken and vegetables in a 13 x 9-inch (3-quart) shallow baking dish. Set aside.

Heat the butter in a 2-quart saucepan over medium heat. Add the flour and cook for 3 minutes, stirring constantly. Gradually stir the broth into the saucepan and heat to a boil, stirring constantly. Reduce the heat to a low and cook for about 3 minutes or until the mixture thickens. Pour over the chicken mixture.

Unroll the pastry sheet on a lightly floured surface. Roll the sheet to a 13 x 9-inch rectangle. Place the pastry over the chicken mixture, gently pressing the pastry to the edge of the dish to seal. Flute the edges if desired. Brush with the egg mixture and sprinkle with the herbs. Cut several 2-inch long slits on the top.

Bake for 25 minutes or until golden and filling is bubbly.

DID YOU KNOW?

Some say the word "thyme" comes from thumos, the Greek word for "courage."

Apple Strudel       www.puffpastry.com

1/2 of a 17.3 oz. pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
2 tbsp. granulated sugar
1 tbsp. all-purpose flour
1/4 tsp. ground ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
2 tbsp. raisins
Confectioners' sugar (optional)

Directions

1. Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 375°F. Lightly grease a baking sheet. Stir the egg and water in a small bowl. Mix the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.

2. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 16x12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry to within 1 inch of the edges. Starting at the short side closest to you, roll up like a jelly roll. Place seam-side down on the baking sheet. Tuck ends under to seal. Brush with the egg mixture. Cut several 2-inch long slits 2 inches apart on the top.

3. Bake for 35 minutes or until golden. Cool on the baking sheet on a wire rack for 30 minutes. Slice and serve warm. Sprinkle with confectioners' sugar, if desired.

DID YOU KNOW?

An apple is 25% air—which gives it the ability to float on water.

That’s all for this issue!  

Hope to see you all on February 9th!

Until next time, “Find a way to enjoy herbs every day.” 

Herbally yours,                                                                                                                               

Lisa  

Ecclesiastes 3

A Time for Everything

 1 There is a time for everything,
       and a season for every activity under heaven:

 2 a time to be born and a time to die,
       a time to plant and a time to uproot,

12 I know that there is nothing better for men than to be happy and do good while they live.

13 That everyone may eat and drink, and find satisfaction in all his toil—this is the gift of God.

The Little Herb House

  www.littleherbhouse.com Link to the Newsletter, Events, Workshops, and Herbal Luncheons & Teas

Closed for the winter season -

Open By Appointment Only

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Raleigh, NC  27603

(919) 772-3543