" Gek Huay " is one of dry flower for tea. This herbal tea is very popular in Thailand, I'm really love it... It can be taken over ice or hot tea - both of them are very great. Let's know more " Gek Huay " with me !!!
Chrysanthemum tea is a flower-based tisane made from chrysanthemum flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum, which are most popular in East Asia. To prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 degrees Celsius after cooling from a boil) in either a teapot, cup, or glass; often rock sugar is also added, and occasionally also wolfberries. The resulting drink is transparent and ranges from pale to bright yellow in color, with a floral aroma. In Chinese tradition, once a pot of chrysanthemum tea has been drunk, hot water is typically added again to the flowers in the pot (producing a tea that is slightly less strong); this process is often repeated several times.
Varieties
Several varieties of chrysanthemum, ranging from white to pale or bright yellow in color, are used for tea. These include:
* Hungshn Gngj , literally "Yellow Mountain tribute chrysanthemum"; also called simply Gngj
* Hngbij , originating from Tongxiang, near Hangzhou; also called simply Hngj
* Chj , originating from the Chuzhou district of Anhui
* Bj , originating in the Bozhou district of Anhui
The flower is called " gek huay " in Thai.
Of these, the first two are most popular. Some varieties feature a prominent yellow flower head while others do not.
Medicinal use
Chrysanthemum tea has many purported medicinal uses, including an aid in recovery from influenza, acne and as a "cooling" herb. According to traditional Chinese medicine the tisane can aid in the prevention of sore throat and promote the reduction of fever. In Korea, it is known well for its medicinal use for making people more alert and is often used to waken themselves. In western herbal medicine, Chrysanthemum tea is drunk and used as a compress to treat circulatory disorders such as varicose veins and atherosclerosis.
In traditional Chinese medicine, chrysanthemum tea is also used to treat the eyes, and is said to clear the liver and the eyes. It is believed to be effective in treating eye pain associated with stress or yin/fluid deficiency. It is also used to treat blurring, spots in front of the eyes, diminished vision, and dizziness. The liver is associated with the element Wood which rules the eyes and is associated with anger, stress, and related emotions.
Commercially available chrysanthemum tea
Although typically prepared at home, chrysanthemum tea is also available as a beverage in many Asian restaurants (particularly Chinese ones), and is also available from various drinks outlets in East Asia as well as Asian grocery stores outside Asia in canned or packed form. Due to its medicinal value, it may also be available at Traditional Chinese medicine outlets, often mixed with other ingredients.
Ref : http://en.wikipedia.org
Chrysanthemum flower for herbal tea
Bitter Gourd or Bitter Melon - Gardening
Scientific Name : Momordica Charantia L.
Family : Cucurbitacea
Colour : Light Green
Common names : Bitter gourd, Bitter melon, Bitter cucumber, Karela (Hindi), Balsam pear, Balsam apple
Best Season : Throughout the year
Nutritional Value : 44 kcal, 5.6 g protein, 290 mg calcium, 5 mg iron, 5.1 mg vitamin A, 170 mg vitamin C per 100 g serving.
Bitter gourd is a fast growing warm seasonal climbing annual, native to South Asia. Considered one of the most nutritious gourds, the plant has medicinal properties. A compound known as 'charantin' present in the bitter gourd is used in the treatment of diabetes to lower blood sugar levels. The plant also has a rich amount of Vitamin A, vitamin C, iron, phosphorus and carbohydrates. There are several varieties available, having fruits 3-4 inches to even 12inches in length.
This vine has a slender hairy stem with numerous branches and dense foliage. The plant grows up to 6 feet tall and develops small, yellow flowers both male and female, on the same plant. The fruits are green usually oblong, has an irregular surface with warts and 8-10 vertical ridges. When ripe, the fruits turn yellowish orange in colour.
Propagation and Planting :
Mainly a warm season plant, bitter gourd thrives in hot and humid climates. Propagation is through direct seeding and transplanting. The best medium for the seeds is a fertile, well drained soil with a pH ranging from 5.5 to 6.7, enriched with organic matter, such as compost or dried manure. But it will tolerate any soil that provide a good drainage system. The soil must be prepared well by adding organic matter before planting.
Two or three seeds can be sown together in a pit 1/2 inch deep. Water lightly. For better results soak the seeds in water 24 hours before sowing. The seeds will germinate in 2-3 days. The germinated seeds can be replanted on raised beds 18-20 inches apart. Transplants should be done in such a way as to avoid disturbance to the root system.
As the plants grow, place poles 2m.high and give wire or twine supports in rows across the poles.
Regular watering with plenty of water is essential for its growth. Flowers will start appearing in 5-6 weeks and fruition will occur between two to four months. Mature fruits are ready to be picked within3 months from planting and they will be light green and juicy with white flesh but bitter. Pick the fruits every 2-3 days when they are still at the tender stage. Regular picking is important as fruits will become more bitter as they mature and it can also hamper the growth of new fruits.
Leave some fruits to reach full maturity if they have to be reserved for subsequent crops. When fully mature, the fruits will break open on its own and release brown or white seeds which can be collected.
Problems and Care :
Vines should be pruned at the tips when female flowers start developing to encourage branching and fast bearing. Regular fertilizing is essential for its growth. Water immediately after applying fertilizers.
Bitter gourd is susceptible to many diseases and insect pests. It is susceptible to watermelon mosaic virus, other cucurbit viruses and powdery mildew, which can be controlled by sulfur dust. Rust disease is controlled by spraying foliage with oxycarboxin. The fruits are subject to attack by various fruit flies and fruit rots. Pests attack on fruits can be prevented by wrapping fruits with newspapers, when they are about a few centimetres long.
Ref : http://www.webindia123.com
Bitter Gourd (Bitter Melon or Momordica charantia)
" Bitter Gourd " or " Bitter Melon" or " Momordica charantia " is a tropical and subtropical vine of the family Cucurbitaceae, widely grown for edible fruit, which is among the most bitter of all vegetables. English names for the plant and its fruit include bitter melon or bitter gourd, and karela from the Indian name of the vegetable.
The original home of the species is not known, other than that it is a native of the tropics. It is widely grown in India, Southeast Asia, China, Africa, and the Caribbean.
Description
The herbaceous, tendril-bearing vine grows to 5 m. It bears simple, alternate leaves 4-12 cm across, with 3-7 deeply separated lobes. Each plant bears separate yellow male and female flowers.
The fruit has a distinct warty looking exterior and an oblong shape. It is hollow in cross-section, with a relatively thin layer of flesh surrounding a central seed cavity filled with large flat seeds and pith. Seeds and pith appear white in unripe fruits, ripening to red; they are not intensely bitter and can be removed before cooking. However, the pith will become sweet when the fruit is fully ripe, and the pith's color will turn red. The pith can be eaten uncooked in this state, but the flesh of the melon will be far too tough to be eaten anymore. Red and sweet bitter melon pith is a popular ingredient in some special southeast Asian style salad. The flesh is crunchy and watery in texture, similar to cucumber, chayote or green bell pepper. The skin is tender and edible. The fruit is most often eaten green. Although it can also be eaten when it has started to ripen and turn yellowish, it becomes more bitter as it ripens. The fully ripe fruit turns orange and mushy, is too bitter to eat, and splits into segments which curl back dramatically to expose seeds covered in bright red pulp.
Bitter melon comes in a variety of shapes and sizes. The typical Chinese phenotype is 20 to 30 cm long, oblong with bluntly tapering ends and pale green in color, with a gently undulating, warty surface. The bitter melon more typical of India has a narrower shape with pointed ends, and a surface covered with jagged, triangular "teeth" and ridges. Coloration is green or white. Between these two extremes are any number of intermediate forms. Some bear miniature fruit of only 6 - 10 cm in length, which may be served individually as stuffed vegetables. These miniature fruit are popular in Southeast Asia as well as India.
Culinary uses
Bitter melons are seldom mixed with other vegetables due to the strong bitter taste, although this can be moderated to some extent by salting and then washing the cut melon before use.
Bitter melon is often used in Chinese cooking for its bitter flavor, typically in stir-fries (often with pork and douchi), soups, and also as tea.
It is also a popular vegetable in the cuisines of South Asia and the West Indies. In these culinary traditions, it is often prepared with potatoes and served with yogurt on the side to offset the bitterness, or used in sabji. Bitter melon is stuffed with spices and then fried in oil, which is very popular in Punjabi Cuisine. It is a popular food in Tamil Nadu and referred as Pagarkai slangily called as Pavakkai. Bitter Gourd is popular in the cuisine of South Indian state of Kerala. They use it for making a dish called thoran mixed with grated coconut, theeyal and pachadi. This is one common medicinal food for diabetics. In Karnataka, the term used for bitter gourd is haagalakai and used in preparation of a delicacy called gojju. In Andhra Pradesh, it is called as " Kaakarakaaya ". Popular recipes are curry, deep fry with peanuts (ground nuts) , 'Pachi Pulusu', a kind of soup made up of boiled Bitter Melon, fried onions and other spices.
Bitter melon is rarely used in mainland Japan, but is a significant component of Okinawan cuisine, it is credited with Okinawan life expectancies being significantly higher than already long Japanese ones. Bitter melon oil contains Eleostearic acid, which is shown to prevent angiogenesis, which is implicated in the growth (but not the incidence) of cancer.
In Indonesia, bitter melon is prepared in various dishes, such as stir fry, cooked in coconut milk, or steamed.
In Vietnam, raw bitter melon slices consumed with dried meat floss and stuffed to make bitter melon soup with shrimp are popular dishes. Bitter melons stuffed with ground pork are served as a popular summer soup in the South.
It is prepared in various dishes in the Philippines, where it is known as Ampalaya. Ampalaya may also be stir-fried with ground beef and oyster sauce, or with eggs and diced tomato.
A very popular dish from the Ilocos region of the Philippines, pinakbet, consists mainly of bitter melons, eggplant, okra, string beans, tomatoes, lima beans, and other various regional vegetables stewed with a little bagoong-based stock.
The young shoots and leaves may also be eaten as greens; in the Philippines, where bitter melon leaves are commonly consumed, they are called dahon (leaves) ng ampalaya.
The seeds can also be eaten, and have a sweet taste; but are known to cause nausea.
In Nepal bitter melon is prepared in various ways. Most prepare it as fresh achar (a type of pickle). For this the bitter gourd is cut into cubes or slices and saut?ed covered in little oil and a sprinkle of water. When it is softened and reduced, it is minced in a mortar with few cloves of garlic, salt and a red or green pepper. Another way is the saut?ed version. In this, bitter gourd is cut in thin round slices or cubes and fried (sauteed) with much less oil and some salt, cumin and red chili. It is fried until the vegetable softens with hints of golden brown. It is even prepared as a curry on its own, or with potato; and made as stuffed vegetables.
In Pakistan bitter melon is available in the summertime, and is cooked with lots of onions.
A Malaysian-style bitter melon dish, cooked with sambal, onion, and red bird's-eye chili peppers
A traditional way to cook bitter melon curry is to peel off the skin and cut into thin slices. It is salted and exposed to direct sunlight for few hours to reduce its bitterness. After a few hours, its salty, bitter water is reduced by squeezing out the excess by hand. Then it's rinsed with water a few times. Then fried in cooking oil, with onions also fried in another pan. When the onions have turned a little pink in color, the fried bitter melon is added to them. After some further frying of both the onions and bitter melon, red chili powder, turmeric powder, salt, coriander powder, and a pinch of cumin seeds are also added. A little water can be sprinkled while frying the spices to prevent burning. Then a good amount of tomato is added to the curry, with green chillies, according to taste. Now the pan is covered with a lid, heat reduced to minimum, the tomatoes reduce, and all the spices work their magic. The curry is stirred a few times (at intervals) during this covering period. After half an hour or so, the curry is ready to serve, with soft hot flatbreads and yogurt chutney.
Another dish in Pakistan calls for whole, unpeeled bitter melon to be boiled and then stuffed with cooked ground beef. In this dish, it is recommended that the bitter melon be left 'debittered'. It is either served with hot tandoori bread, naan, chappati, or with khichri (a mixture of lentils and rice).
Medicinal uses
Bitter melons being fried in Kaohsiung, Taiwan.
Bitter melon has been used in various Asian traditional medicine systems for a long time. Like most bitter-tasting foods, bitter melon stimulates digestion. While this can be helpful in people with sluggish digestion, dyspepsia, and constipation, it can sometimes make heartburn and ulcers worse. The fact that bitter melon is also a demulcent and at least mild inflammation modulator, however, means that it rarely does have these negative effects, based on clinical experience and traditional reports.
Though it has been claimed that bitter melon’s bitterness comes from quinine, no evidence could be located supporting this claim. Bitter melon is traditionally regarded by Asians, as well as Panamanians and Colombians, as useful for preventing and treating malaria. Laboratory studies have confirmed that various species of bitter melon have anti-malarial activity, though human studies have not yet been published .
In Panama bitter melon is known as Balsamino. The pods are smaller and bright orange when ripe with very sweet red seeds, but only the leaves of the plant are brewed in hot water to create a tea to treat malaria and diabetes. The leaves are allowed to steep in hot water before being strained thoroughly so that only the remaining liquid is used for the tea.
Laboratory tests suggest that compounds in bitter melon might be effective for treating HIV infection. As most compounds isolated from bitter melon that impact HIV have either been proteins or glycoproteins lectins), neither of which are well-absorbed, it is unlikely that oral intake of bitter melon will slow HIV in infected people. It is possible oral ingestion of bitter melon could offset negative effects of anti-HIV drugs, if a test tube study can be shown to be applicable to people [4]. In one preliminary clinical trial, an enema form of a bitter melon extract showed some benefits in people infected with HIV (Zhang 1992). Clearly more research is necessary before this could be recommended.
The other realm showing the most promise related to bitter melon is as an immunomodulator. One clinical trial found very limited evidence that bitter melon might improve immune cell function in people with cancer, but this needs to be verified and amplified in other research. If proven correct this is another way bitter melon could help people infected with HIV.
Folk wisdom has it that ampalaya (Momordica charantia Linn.) helps to prevent or counteract type-II diabetes. A recent scientific study at JIPMER, India has proved that ampalaya increases insulin sensitivity. Also, in 2007, the Philippine Department of Health issued a circular stating that Ampalaya as a scientifically validated herbal medicinal plant, can lower elevated blood sugar levels. It is sold in the Philippines as a food supplement and marketed under the trade name Ampalaya Plus and the like. The study revealed that a 100 milligram per kilo dose per day is comparable to 2.5 milligrams of the anti-diabetes drug Glibenclamide taken twice per day.
Bitter melon transformed into capsule form and sold as a food supplement.
Bitter Melon contains four very promising bioactive compounds. These compounds activate a protein called AMPK, which is well known for regulating fuel metabolism and enabling glucose uptake, processes which are impaired in diabetics. "We can now understand at a molecular level why bitter melon works as a treatment for diabetes," said David James, director of the diabetes and obesity program at the Garvan Institute of Medical Research in Sydney. "By isolating the compounds we believe to be therapeutic, we can investigate how they work together in our cells."
Bitter melon contains a lectin that has insulin-like activity. The insulin-like bioactivity of this lectin is due to its linking together 2 insulin receptors. This lectin lowers blood glucose concentrations by acting on peripheral tissues and, similar to insulin's effects in the brain, suppressing appetite. This lectin is likely a major contributor to the hypoglycemic effect that develops after eating bitter melon and why it may be a way of managing adult-onset diabetes. Lectin binding is non-protein specific, and this is likely why bitter melon has been credited with immunostimulatory activity - by linking receptors that modulate the immune system, thereby stimulating said receptors.
Various cautions are indicated. The seeds contains vicine and therefore can trigger symptoms of favism in susceptible individuals. In addition, the red arils of the seeds are reported to be toxic to children, and the fruit is contraindicated during pregnancy.
Ref : http://en.wikipedia.org
Stuffed Bitter-Sweet Gourd in Clear Soup
Today I got a cold, my mother cooked "Stuffed Bitter-Sweet Gourd in Clear Soup" for me. It makes me better from cold. The bitter gourds or momordica is one of the famous herbs in Thailand. This soup is Bitter-Sweet, let's try it !!!
Ingredients
- 4 cups chicken stock (or water)
- 2 bitter gourds (or momordica)
- 300 grams ground pork
- 1 tablespoon minced garlic
- 2 coriander roots, finely chopped
- 2 shitake mushrooms, cut into well pieces
- salt (to remove bitter taste from bitter gourd)
- 2 tablespoons soy sauce
- 2 teaspoons oyster sauce
- 3 teaspoons sugar
- white pepper powder
- 1 tablespoon coriander leaves (garnishing)
Cooking Instructions
1. Clean, and cut the bitter gourds into 2" length pieces. Scoop out the seed and the inside part. Sprinkle the salt on the surface of bitter gourds (inside and outside part) and leave it for 20-30 minutes, then wash them with clean water.
2. In a mixer bowl, add ground pork, garlic, coriander roots, soy sauce (1 tablespoon), oyster sauce (1 teaspoon) and sugar (1 teaspoon). Knead until all ingredients mixed well. Then stuff the ground pork inside the sliced bitter gourd.
3. In a pot with chicken stock, over medium heat, add stuffed bitter gourds, shitake mushrooms, soy sauce (remaining), oyster sauce (remaining) and sugar (remaining). Wait until boiling then turn down the heat to low level. Let simmering about one hour (but the longer time will makes the better taste - my mother left about 2 hours).
4. Transfer the soup to a bowl. Sprinkle over the white pepper powder and fresh coriander, and serve with plenty of jasmine-scented rice.
Thai Spicy Grill Pork Salad
This menu like " Ground Pork Salad " posted in my blog before. It's only different in the "Pork Grilled" and "coarsely pork". This dish made from pork with elements of hot spicy, sour flavours and seasoning sauces. The grill pork makes this dish has a good taste, let's try it !!!
Ingredients
- 1/4 cup chicken stock
- 200 g top sirloin pork
- 1-2 tablespoons shallot, sliced thin
- 2 tablespoon coriander leaves
- 2 tablespoon mint leaves
- 3-4 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons roasted rice powder
- 1/2 tablespoon coarsely chilli
Cooking Instructions
1. Grill the pork until medium rare (or as desired). Slice into thin pieces
2. In a boiling pan over high heat with chicken stock, add the meat and cook for 1-2 minutes
3. Then, transfer the meat to a medium bowl, add all of the remaining ingredients into the bowl and stir to combine evering well.
4. Test and adjust seasoning as needed. (I prefer the sour flavour.) Finally, left them into a serving plate and garnish (as pleasure).
Thai Spicy Mixed Vegetable Soup with Shrimps
The shrimps remaining from yesterday, I usd them for "Thai Spicy Mixed Vegetable Soup with Shrimps". This soup will makes you worm in the cool night. There are many herbs in this menu, sweet basil, pepper corns, chilli, and shallots. Try it when you need to feel better from the cool night!!!
Ingredients
- 300 g shrimps, shelled, and deveined
- 1 cup babycorn, sliced
- 1/2 cup mushroom, cut into well pieces
- 1/2 cup sweet basil leaves
- 3 cups chicken stock
Mixer Ingredients (for blending)
- 12 pepper corns
- 5-7 shallots
- 1 tablespoon shrimp paste
- 1/2 cup dried shrimp
- 2 tablespoon fish sauce
Directions:
1. Grind all spice mixture ingredients in a mortar and pound until mixed thoroughly.
2. Heat chicken stock in a pot, then add spice mixture and keep stirring it.
3. When the soup boils again, add fish sauce. Cook for 1-2 minutes, add prawns, and the other vegetables.
4. When vegetables are cooked thoroughly, taste and add fish sauce as desired.
5. Transfer into bowl for serving, have it with hot steamed jasmine-scented rice... It's really good !!!
Thai Sweet & Sour Shrimp
Today I bought shrimp from the market. My mother give me the idea for "Thai Sweet & Sour Shrimp". This spicy sweet and sour shrimp provides lots of tangy taste and depth of flavor, owing to the unique Thai combination of herbs and spices. It's very great if you have it with jasmine-scented rice...
Ingredients:
- 400 g shrimp or prawns, shells removed (tails can be left on)
- MARINADE : 1 tablespoon oyster sauce + 1 tablespoon sugar + 1 1/2 tablespoons chili sauce
- 1 green bell pepper, OR 1 green Anaheim pepper, sliced
- 1 1/2 cups pineapple chunks, fresh or canned
- 3 Tablespoons white wine or sherry (or cooking wine/sherry)
- 50 g garlic, minced
- 1 thumb-size piece ginger, grated or sliced up fine
- 3 kaffir lime leaves (fresh)
- 1 tomato, diced
- 1/4 cup coconut milk
- 1 1/2 Tablespoons honey
- 1 Tablespoons lime juice
- 1/2 Tablespoon cayenne pepper (omit for a milder dish)
- 1 Tablespoon chili powder
- 3 Tablespoons fish sauce
- 1/2 Tablespoon ground white or black pepper
- 1 1/2 Tablespoons cornstarch dissolved in 3 Tbsp. water
- GARNISH: generous handful fresh coriander
Directions:
1. Combine marinade ingredients and pour over the shrimp. Toss to coat and set aside.
2. Place 1-2 Tablespoons. oil in a wok or large frying pan over medium-high heat. Stir-fry the garlic and ginger 1-2 minutes. Add a little wine/sherry when the pan becomes dry.
3. Add the green pepper and stir-fry 1 minute. Add wine or sherry as needed to keep ingredients frying nicely.
4. Reduce heat to medium. Add the lime leaves, tomato, coconut milk, honey, lime juice, cayenne pepper, chili power, fish sauce and pepper. Stir well to combine.
5. Add the shrimp and pineapple chunks. Simmer 4-5 minutes, stirring occasionally, until shrimp are pink and plump.
6. Add the cornstarch dissolved in water and stir well. Simmer 1 more minute, or until the sauce has thickened.
7. Taste-test the dish, adding more honey (or brown sugar) if you prefer it sweeter. If you prefer it saltier, add more fish sauce. If too sweet OR too salty add more lime juice.
8. Sprinkle over the fresh coriander and serve with plenty of jasmine-scented rice.
Ref : http://thaifood.about.com
Cantaloupes or Yellow Lemon Juice
Cantaloupes or Yellow Lemon are highly nutritious and relatively low calorie, they have tons of Vitamins A and C. Enjoy this melon cooler!!! This drinking can make you better from fever !!!
Ingredients
- 3-4 ripe cantaloupes (yellow melon)
- 1 tablespoon suger
- 1/2 cup ice
- 1 cup boiled water
- 1/2 teaspoon pinch salt
Directions
- Peel and seed cantaloupes and cut into 2-inch chunks.
- Mix all of the ingredients in the blender or food processor and blend until smooth. Add pinch of salt - as your taste.
- Chill until ready to serve.
Carrot Juice
One of energy herb drinking is " Carrot Juice ", I think carrot is very easy to find in the market. You can make and take it everyday!!!
Carrot juice has a number of health benefits. The carrot provides what is certainly the most important basic juice. The yellow color is due to carotene. Another name for this form of carotene, the transform, is pro vitamin A. Many authors write that carrots contain a lot of vitamin A. This is not actually true; what the carrot does contain is the pro vitamin. That means a substance that is converted by the body into the vitamin itself.
Healths Benefits of Carrot Juice
Carrot juice plays the most important part in an infant's supply of vitamin A. When carrot juice is consumed jointly with milk, the utilization of carotene as vitamin A is considerably increased. A carrot and milk juice is the ideal vitamin A source for infants and can in no case lead 10 the risk of the child having too much A.
Carrots are widely used. Indeed it is estimated that in Germany carrots account for 10% of the total vegetable consumption. From the carrot juice point of view, the varieties to be employed are ideally those with the most carotene. It is fortunate that the pro vitamin is strongly colored for this means that so long as you use good colored carrots they are likely to be the best nutritionally speaking too.
As a general rule, early carrots are pale and low in carotene. Because carotene is not water soluble, but is fat soluble, there is not a very great deterioration in the vitamin content on storage.
Nursing mothers are well advised, for the sake of the quality of their milk, to take carrot juice throughout lactation. When the baby is on its way it is good sense not only to drink the juice but also to nibble a carrot when you feel hungry. For although a good sized one will provide your minimum requirement of vitamin A, 7oz (200g) of carrot contain only 50 calories, which cannot be considered to be a fattening snack.
The carrot is recorded as being used in medicine by the early Greeks and has been cherished ever since. Its juice is one of the most delicious and healthful, and alone or in combinations should be in every daily diet providing, as it does, the essential vitamin A, without the saturated fats with which this vitamin is associated in eggs and butter.
Ingredients
- 1 cup carrot, cut into inch piece
- 1 teblespoons of lemon juice
- 1 cup boiling water
- 3 tablespoons sugar (up to your taste)
- 1/2 teaspoon of salt
- 1 glass of dried ice
Cooking Instructions
- Using a blender, mix the ingredients together. Blend all of mixers about 4-5 minutes.
Ref : www.streetdirectory.com
Strawberry Juice
To make the energy and fresh, I like to take " Strawberry Juice " in the morning. For this drinking, the honey was used because it has a number of health benefits more than sugar.
Researchers are discovering the natural health benefits of strawberries. This powerful red fruit packs a nutritional punch: Vitamin C, Folate and Potassium.
Strawberry Facts: The average strawberry has 200 tiny black seeds. Each of these tiny black seeds contain Omega 3 fatty acid.
Ingredients
200 g fresh strawberry fruit
1/4 cup of Yogurt (I prefer natural Yogurt)
2-3 tablespoons of honey
1/2 tablespoon salt
1/2 cup water
Cooking Instructions
- Using a blender, mix the ingredients together. You can use suger instead of honey, but I think honey is better. Honey has a number of health benefits more than sugar.
Tips : If you want to get the energy from " Strawberry Juice " in the afternoon, serve it with the ice. It's very good !!!
Ref : www.orchardofhealth.com
Shrimps Fruit Salad
I'm on diet, one of my menu today is " Shrimps Fruit Salad ". In addition, this food high in antioxidants in these fruit salad recipes have been proven to slow down the aging process, prevent and even reverse cancer and heart disease and strengthen the immune system. It's very easy to do, let's go...
Dressing Ingredients:
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons milk
2 tablespoons chopped green onions
1/4 teaspoon salt
1/8 teaspoon pepper
Salad Ingredients:
200 g shrimps, shelled and deveined
1 apple, cut into the inch piece
1 banana, sliced thin
1 kiwi fruit, sliced
10 grapes
1/4 pineapple, cut into the inch piece
3 large strawberries-sliced
Directions:
1. Combine all dressing ingredients in small bowl with wire whisk. Cover, and refrigerate 3 to 4 hours.
2. In a boiling pan over high heat with about 2-3 cups of water, add the shrimps and cook for 1-2 minutes, tossing often to break up the shrimps and cook.
3. Then, transfer the shrimps to a medium bowl, leaving most of the liquid behide.
4. Combine the shrimps, fruits and dressing in the bowl, toss lightly.
5. To serve, place the mixture on platter, arrange shripms on top.
Lemon Ice Tea
If you want to fresh on the hot day, this tea is recommended!!! It's very easy to make, let's go...
Ingredients
- 3 tablespoons of Lemon juice
- 1-2 teblespoons of tea
- 1 cup boiling water
- 3 tablespoons sugar (up to your taste)
- 1/2 teaspoon of salt
- 1 glass of dried ice
Cooking Instructions
1. In the teapot with boiling water, add Lemon juice, tea, sugar, salt. Stir until suger and salt melt (about 3-4 minutes).
2. Then, strain into the mug and allow to cool.
3. Serve over ice.
Papaya Salad with Shrimps (SomTam Kung Sod)
Because of I love shrimps, "Papaya Salad with Shrimps" or "SomTam Kung Sod" is one of the most dish I love... Papaya Salad is the most pupular recipe in Thailand or well known as "Som Tam"...
Ingredients
- 1 fresh green papaya
- 200 g shrimps, shelled and deveined
- 5 garlic cloves, coarsely chopped
- 5-6 Thai chilies
- 2 tomatoes, cut into wedges
- 1/2 cup green beans, cut into one inch lengths
- 2 teaspoons of fish sauce
- 1/4 cup lime juice or tamarind juice
Cooking Instructions
- Peel the skin off of the papaya, then rinse with running water to remove the acid. The seeds are not used, remove it. Shred the papaya with a grater.
- In a boiling pan over high heat with chicken stock, add the shrimps and cook for 1-2 minutes, tossing often to break up the shrimps and cook.
- Then, transfer the shrimps to a medium bowl, leaving most of the liquid behide.
- Place garlic cloves, Thai chilies, green beans, and shrimps in mortar and mash thoroughly with a pestle. (You can use a mixing bowl if you don't have mortar - but I think it's not OK when mixing.) Add the remaining ingredients and seasonings in the mortar and gently combine with the pestle and a spoon.
- Left them into a serving plate and garnish (as pleasure - I recommend slices of cucumber!!!).
Shrimps Spicy Salad (Yam Kung Sod)
" Shrimps Spicy Salad " is the first menu I think of when the details of lemon balm were posted. I prefer to have lemon balm leaved and cucumber with " Shrimps Spicy Salad ", it's very good!!! Don't believe me until you try this dish...
Ingredients :
- 200 g shrimps, shelled and deveined
- 1 cup chicken stock
- 3 tablespoons garlic, sliced
- 2 tablespoons shallots, sliced
- 2 tablespoons lemongrass, sliced
- 1-2 tablespoon fresh red chili pepper, finely shredded
- 2 tablespoons fish sauce
- 3-4 tablespoons lime juice
- 1 tablespoon sugar
- 1-2 tablespoons coriander leaves (for top)
- 5 tablespoons lemon balm leaves (garnish)
- 1 cup cucumber, sliced to 1-2 inch piece (garnish)
- 1 cup tomato, sliced to 1-2 inch piece (garnish)
Directions:
1. In a boiling pan over high heat with chicken stock, add the shrimps and cook for 1-2 minutes, tossing often to break up the shrimps and cook.
2. Then, transfer the shrimps to a medium bowl, leaving most of the liquid behide.
3. Add all of the remaining ingredients into the bowl, stir to combine evering well. Test and adjust seasoning as needed. (I prefer the sour flavour.)
How to Serve:
Spoon the salad onto a plate, top with coriander leaves. Serve with lemon balm leaves and other garnishes (as pleasure).
Lemon Balm Herbal Tea
Lemon Balm Herbal Tea
(with fresh or dried leaves of Lemon Balm)
As we known that Lemon Balm is a citrusy and fresh scented herb. It is very prolific and easily grown. " Lemon Balm Herbal Tea " is one of my love drinkings. I love Lemon Balm Herbal Tea with lemon and honey, it makes me fresh all day.
Ingredients
- 2 tablespoons of Lemon Balm leaves (fresh or dried leaves are used.)
- 1 cup boiling water
- 2-3 tablespoons sugar (up to your taste)
- honey (alternative added of sugar)
- lemon juice (up to your taste)
Cooking Instructions : Lemon Balm Herbal Tea
1. In the teapot with boiling water, add Lemon Balm leaves and steep for 8 - 10 minutes. (or see Tips)
2. Then, strain into the mug and allow to cool, sweeten to taste. (3 tablespoons of honey and 1 tablespoon of lemon juice were added for me...)
3. Makes up one glass of tea, or serve over ice.
Tips :
You can make the sun tea by placing herbs and cool water in covered jar in the sun for a few hours
Garden Herbs and How to grow - Lemon Balm
Lemon Balm
It's the besic herb in the garden, and it's very easy to grow... After leaves removed from the branch, just plant the branch in the soil and water, the leaves can sprout again...
Planting
Lemon balm is easy to grow from seed sown in the spring or early fall. The seed is very small and should be covered with only a fine layer of soil. Cuttings and root divisions, however, are faster and easier ways to establish lemon balm. Stem cuttings can be made from the vigorous summer growth or the roots can be divided in the spring or fall. Root cuttings should contain three to four buds each. In the fall, plant root cuttings early enough for the plants to become established before the first frost and mulch for the winter. Suggested spacing is 12 to 24 inches apart in the row and 24 inches, or whatever distance is practical for cultivation, between the rows. Close spacing of rows and individual plants will result in the highest yeilds. When choosing a site, keep in mind that lemon balm self-sows freely, spreads rapidly and can quickly become a weed.
Lemon balm grows best in fertile, moist soil with a pH of 5 to 7.5. It prefers a cool, partially shaded habitat but will grow in full sun. Plants grown in shade, however, tend to be larger and more succulent than those grown in direct sunlight. In regions where the ground freezes, the crowns should be mulched for the winter.
Fertilization
Although specific recommendations are not available for fertilization of lemon balm, for mint production 80 to 100 pounds of nitrogen, 100 pounds of phosphorus and 400 pounds of potash per acre are often recommended. Yield and oil content may be increased by sidedressing with nitrogen several times during the growing season.
Irrigation
Provide a regular supply of water through drip or overhead irrigation.
Weed Control
Currently, there are no herbicides cleared for use on lemon balm in North Carolina. Weed control is important, however, because the presence of weeds in the dried product will reduce quality and, consequently, price. Shallow cultivation and the use of plastic or organic mulches are recommended.
Disease and Insect Control
There are no pesticides registered for lemon balm in North Carolina. Prevention of disease through good cultural practices is the most effective means for healthy crop production. To reduce the incidence of soil borne diseases, rotate plantings of lemon balm to soils that have not been used for cultivation of another member of the mint family for several years. To prevent foliar diseases, keep foliage as dry as possible by watering early in the day or by using drip irrigation. Insects are not usually a problem on lemon balm. If populations become unacceptably high, however, various organic controls such as beneficial insects, traps, mild soap solutions and hand-picking, can be tried. Before spraying any homemade insecticide solution on a crop, test for adverse effects to the foliage by spraying a small area first and observing for a day or two.
Harvest and Handling
Lemon balm can be harvested for fresh sales once or twice a week. Frequent trimming encourages branching and will result in a bushy, compact plant. For a dried product, harvest at least twice a season just as the plant comes into bloom. For large scale operations, foliage can be cut with a side-bar cutter. An acre may produce 1000 pounds or more of dried herb. Be careful not to bruise the leaves during the harvest and drying operations as quality will be reduced. Although lemon balm dries quickly and easily it will not be as fragrant dried as fresh. It can be dried outside in partial shade but will brown quickly if there is any night moisture. Plants may also be hung in bunches and air dried in a shed or barn or oven dried on screens. When dry, store in tightly closed containers. If hung to dry in bunches, lemon balm can be rapidly processed by rubbing each bundle across a half-inch mesh screen to crumble the leaves.
Uses
Lemon balm, with its delicate lemon scent and flavor, is valued as a culinary, cosmetic and medicinal herb. Fresh sprigs are used to top drinks and as garnishes on salads and main dishes. Fresh or dried leaves make a refreshing tea, either iced or hot. Dried leaves are used as an ingredient in many pot-pourris and the oil is used in perfume. Used throughout history as a medicinal herb, lemon balm has mild sedative properties and has been used to relieve gas, reduce fever, and increase perspiration. The volatile oil contains citral, citronellal, eugenol acetate and geraniol. Both oil and hot water extracts of the leaves have been shown to possess strong antibacterial and antiviral qualities.
Ref : http://www.ces.ncsu.edu
Lemon Balm
Lemon Balm or "Sa Ra Nae" in Thai is one important herb for Thai cooking. It's the besic herb in the garden, and it's very easy to grow... After leaves removed from the branch, just plant the branch in the soil and water, the leaves can sprout again... My mother use the leaved of Lemon Balm for many recipes; spicy salad, spicy soup, curry etc. Some recipes it used for topping, but some recipes it's one of ingredient.
Lemon balm (Melissa officinalis), not to be confused with bee balm, Monarda species, is a perennial herb in the mint family Lamiaceae, native to southern Europe and the Mediterranean region.
It grows to 70-150 cm tall. The leaves have a gentle lemon scent, related to mint. At the end of the summer, little white flowers full of nectar appear. These attract bees, hence the genus name Melissa (Greek for 'honey bee'). Its flavour comes from the terpenes citronellal, citronellol, citral, and geraniol.
Plant Description and Cultivation
- Lemon balm is a pretty plant that prefers rich moist soil and partial shade . It can tolerate direct sunlight but plants grown in shade tend to be larger and more succulent. It is related to mint in appearance, but it is not as invasive and easier to control. A clump-forming herbaceous perennial with heart shaped, deeply veined leaves that are covered with stiff hairs, it grows up to 1-2 feet high. Bluish-white or yellow flowers grow from the axils of the leaves and bloom from May to October. After pollination, long oval brown seeds appear. The leaves should be harvested before the flowering for optimum flavour and fragrance. The plant should be cut back in the fall.
- This herb can be easy to cultivate in United States Department of Agriculture Plant Hardiness Zones 4 to 9. In zone 4, it needs winter mulch and a well-drained sandy soil to survive. In zone 7, it can be harvested at least until the end of November. While it prefers full sun (as described on most plant tags), it is moderately shade-tolerant, much more so than most herbs. In dry climates, it grows best in partial shade. It can also be easily grown as an indoor potted herb.
- Lemon Balm grows in clumps and spreads vegetatively as well as by seed. In mild temperate zones, the stems of the plant die off at the start of the winter, but shoot up again in spring. It can be easily grown from stem cuttings rooted in water, or from seeds. Under ideal conditions, it will seed itself prolifically and can become a nuisance in gardens.
Preparation and Storage
Fresh leaves can be stored in plastic bags in the fridge for a few days or they can be frozen. Dried leaves should be stored in an airtight container. To dry leaves, avoid exposure to light or heat, spread out on newspaper or hang in bunches in a dark airy place. The leaves lose some of their flavour when dried. Dried leaves can be used as an ingredient in pot-pourris.
Usage
Culinary use
Lemon balm is often used as a flavouring in ice cream and herbal teas, both hot and iced, often in combination with other herbs such as spearmint. It is also frequently paired with fruit dishes or candies.
Medicinal uses
The crushed leaves, when rubbed on the skin, are used as a repellant for mosquitos.
Lemon Balm is also used medicinally as a herbal tea, or in extract form. It is claimed to have antibacterial, antiviral properties (it is effective against herpes simplex), and it is also used as a mild sedative or calming agent. At least one study has found it to be effective at reducing stress, although the study's authors call for further research. Its antibacterial properties have also been demonstrated scientifically, although they are markedly weaker than those from a number of other plants studied.
Lemon balm essential oil is very popular in aromatherapy. The essential oil is commonly co-distilled with lemon oil, citronella oil, or other oils.
Lemon balm should be avoided by those on thyroid medication (such as thyroxine) as it is believed that the herb inhibits the absorption of this medicine.
Despite extensive traditional medicinal use, melissa oil has been prohibited by the International Fragrance Association (IFRA)'s 42nd amendment.
Chemistry
Lemon Balm contains eugenol which kills bacteria and has been shown to calm muscles and numb tissues. It also contains tannins that contribute to its anti-viral effects, as well as terpenes that add to its soothing effects.
Uses - Lemon balm, with its delicate lemon scent and flavor, is valued as a culinary, cosmetic and medicinal herb. Fresh sprigs are used to top drinks and as garnishes on salads and main dishes. Fresh or dried leaves make a refreshing tea, either iced or hot. Dried leaves are used as an ingredient in many pot-pourris and the oil is used in perfume. Used throughout history as a medicinal herb, lemon balm has mild sedative properties and has been used to relieve gas, reduce fever, and increase perspiration. The volatile oil contains citral, citronellal, eugenol acetate and geraniol. Both oil and hot water extracts of the leaves have been shown to possess strong antibacterial and antiviral qualities.
Ref : http://en.wikipedia.org, http://www.ces.ncsu.edu, and http://www.theepicentre.com
