Summer Workshops Announced

Three new Natural Perfume Workshops have just been booked for 3rd Ward in Brooklyn.  Classes fill up fast so sign up early!  Classes are scheduled for

Saturday, June 9, 1:30 to 4:30
Sunday, July 22, 1:30 to 4:30
Saturday, August 11, 1:30 to 4:30

The sense of smell is so neglected, take an opportunity to develop yours and broaden your scent horizons!

Verbena Water

The newest hydrosol I've added to my collection is Verbena, Aloysia triphylla, also known as Vervain.  For those of you that don't know, a hydrosol is the water that's left over from the distillation process that creates essential oils.  They have microparticles of the original plant material and are scented, flavorful and have many therapeutic properties.

Verbena herb is known for it's effects in dispelling depression and countering nervous exhaustion and anxiety.  Great for headaches and migraines and is said to be one of the best palliatives for the onset of colds and flu.  It is reputed to be a good daily mouthwash as it's strong anti-inflammatory ability has a strong affinity for the mucus membranes of the mouth and nose.

Internally it will settle a nervous stomach and indigestion, as well as being very pleasant to drink.  A tablespoon of hydrosol in a liter of seltzer is wonderfully refreshing.  It could also be added to a pot of tea.  It's flavor is distinctly lemon but not citrusy, and much less potent.  Imagine it in desserts, or with seafood.

Verbena's pH is very close to that of the acid mantle of the skin making it a good clarifier.  It refines skin texture and may reduce pore size.  It seems to suit men as an aftershave since the scent is neither floral nor fruity.

Verbena Water by Herbal Alchemy can be bought here.

Sweet Woodruff

Sweet Woodruff growing in the 6/15 Green Herb Garden

About ten years ago I bought a sweet woodruff plant from the Greenmarket at Grand Army Plaza in Brooklyn.  I put it in the postage stamp garden in the front of my brownstone where it lived for a few years before I transplanted it to the newly renovated herb garden at 6/15 Green Community Garden.  The first spring that it came back in it's new spot I decided to try to make May Wine.  If memory serves I picked several blooming branches and twisted or wrung them out to bruise them and stuffed them into a bottle of German Rhine wine.  Then I recorked the bottle and let it sit for about a week before I filtered and drank it.  I remember loving it, the woodruff had added a green and sort of balsamic note to the sweet wine.

The wine was meant to be drunk on May Day and I never got the timing right again and so never made it again.  It's a shame that I denied myself all those years simply because I couldn't drink it on the actual day.  This year, with spring coming early, I had a chance to catch it in time, not to make May Wine, but to make liqueur.

Sweet Woodruff (Asperula odorata) was used as a medicine in the Middle Ages, mostly as either a poltice for cuts and wounds or a strong decoction for stomach troubles.  It is known mostly for its sweet scent due to its high coumarin content, the chemical known for giving new mown hay its distinctive odor.  Bundles and garlands of woodruff were hung around the house in the heat of summer to "attemper the air, cool and make fresh the place, to the delight and comfort of such as are therein" and is reported to "make a man merry" according to Gerard.  The dried herb may also be kept among linens to sweeten them and protect them from insects.  It was also once used to stuff beds.

Sweet Woodruff drying on parchment

I've read that the coumarins in the plant don't come out until the plant dries.  I picked a small amount and left it to dry overnight on a parchment lined rack.  Right around the 24 hour mark I noticed that the leaves had taken on the distinct smell of fresh mown hay.  It was delicate but it was there.  I thought I'd leave it another day and see if it deepened.  The following morning the leaves had lost their scent almost entirely.  I picked another bunch and kept an eye on it around the 24 hour mark and began my maceration then.  I wrung it out much like I did with the wine and poured a cup of vodka over it.  The liquid began to take on a lovely pale green which deepened to the color of good fruity olive oil.  After two days I decanted it.  It tastes and smells of grass with a honeyed hay note.  I've made three successive batches.  I'd like to try sweetening some to make liqueur, and save some to add to the herb liqueur I'd like to make from the 6/15 Herb Garden this summer.  And of course some of it will be experimented with in Cocktail Lab.  I'll run out eventually but it will be just another thing to look forward to next spring.

Three batches of Sweet Woodruff Vodka

Spring Foraging Inspires (What Else?) New Cocktails

I took a long walk in Prospect Park last week with fellow naturalist and forager Josh Kalin in search of elderflowers in hopes of making elderflower liqueur.  With a little internet research I learned a few ways of creating it and how to identify the plant.  Unfortunately our search wound up empty, at least as far as elderflower was concerned.  We determined that the flowers weren't open yet and made arrangements to hunt again another day.

Not to be deterred we walked on and started hunting for other bounty.  The park is loaded with garlic mustard, a non-native "weed" that the park would rather eradicate.  It's one of the plants I don't feel any hesitation about harvesting knowing that it does more good than harm.  We also harvested violet leaves and flowers, curly dock and gout weed, and stopped to sample a few other things along the way as well.

Still, I had cocktails in mind, or at least the macerated elixirs that plants and spirits engender.  I remember long ago chomping on sassafras along the Long Meadow.  Josh remembered another sassafras tree in a wooded area and took us to the spot where he'd harvested before to make a sassafras root liqueur.  We climbed over a lot (I mean a lot) of downed trees from last year's tornado, as well as some of the other violent storms we've had the past year, looking for the small saplings that sprout but die soon after since there's not enough light to sustain them, all the while tripping over tree branches.

I picked both leaves and pulled up sapling roots.  The leaves I left to dry overnight since they seemed very watery.  The roots I gently scrubbed clean and left to dry overnight.  Then they were carefully cut up with my garden clippers as a knife didn't seem to do it.  They've been sitting in vodka for over a week now and I think I'll leave it a bit longer.  So far it smells earthy, licorice-y and definitely has notes of root beer.  The leaf I filtered the next day.  It's incredibly dark and viscous, I can't even see through the bottle.  I filtered it six days ago and there's no sediment and it hasn't clarified at all.  It tastes really nice, tho, and very different from the root.  I'm thinking sassafras and soda's in the garden this summer.

The best recent discovery was the sweet woodruff in the herb garden, but that's another story for later.

May Day Violets

When I was a child my mother smelled of violets.  She wore Yardley April Violets and when Yardley stopped making it my father went on a mission to hunt down any remaining bottles.  As a compensation I always buy my mother violet scented things for her birthday, Christmas, Mother's Day, etc.  A few years ago Yardley made a limited edition and I was able to buy some for her for Christmas.  My mom is not an overly emotional woman but I think I saw her tear up.

Violets are a funny little plant.  The violets native to this area are lovely but have no discernable fragrance.  If you're lucky enough to find a patch of viola odorata, the sweetly scented violet, you can have one good whiff before the ionones in the plant will knock out your sense of smell for a while.  Another funny thing about the violet is that the pretty purple "flower" they send up in the spring is really not the plant's true flower at all.  The true flower with all the sexual parts comes up late in the summer.  They're white and form at the base of the plant and are loaded with seeds.  The purple flower in the spring is just for show!

Violet leaves, with their heart shape, are nice to nibble on in the spring in a salad, as well as the non-sexual flowers.  A salad dotted with violets is a lovely thing indeed.  Violet leaves are mucilaginous meaning that they coat and soothe tissues when taken internally.  They are also known to break up cysts and masses, particular to the breast.  I usually harvest leaves late in the summer just before the true flower comes out and leave them to dry for tisane.

My mom and her best friend, Pat Harvey, used to pick them when they were neighbors on the same street when they were young mothers back in the '50's.  I got to sit next to Pat at a wedding this past weekend and reminded her of this.  So this post is for my mom and her best friend, Happy May Day!