Herbal remedies

Herbal remedies

topic of talk

Seasonal changes usually bring on bothersome head colds, and Autumn is a good time to explore alternative methods for dealing with them. One method is the centuriesold remedy that uses garden herbs.

A “Workshop of Traditional Cold Remedies” will examine the pharmacological and ethnobotancial roots of various herbs that have long been used for colds, coughs, and congestion. Participants will learn how to use the herbs in making these “triedand-true” preparations and, at workshop end, have their own personal cold kits to take home.

Offered at Blandy Experimental Farm on Tuesday, Sept. 18, from 7 p.m. to 9:30 p.m., the workshop leader will be well-known herablist Deborah Lee. The fee, which includes herbs, is $12 for members of the Friends of the State Arboretum and $15 for nonmembers.

Ms. Lee is the author of “Exploring Nature’s Uncultivated Garden” and regular colums for “Soltice Magazine.” She presents herbal education programs throughout this region.

The workshop is sponsored by the Friends of the State Arboretum, which is located on the grounds of Blandy Experimental Farm in Clarke County on US-50 just west of the Shenandoah River.

Continued from page 10

this as a dip for apple slices which have been dipped in lemon juice. The dip may be served in a chafing dish and will hold for several hours if stirred occasionally. If mixture becomes too thick, more cream may be added. Red delicious apples are very good with this dip. Yield: about 2 cups.

Sweet and sour apples

8 large tart apples (preferably Staymans)

1/4 C. butter

2-3 large yellow onions, sliced thin i

3 C. country cider

4 T. light brown sugar

11/21. cinnamon

1/21. salt

2 T. cornstarch

1 C. raisins

Peel, core, and slice apples. Melt butter and add onion. Saute until golden. Stir in 2 3/4 C. cider, brown sugar, cinnamon, and salt and bring to a boil. Remove from heat.

Meanwhile, combine the remaining 1/4 C. cider and cornstarch, mixing thoroughly with a wire whisk. Add to onion mixture, stirring until thickened. Mix in raisins and apples. Pour into oblong baking dish, cover with foil, and bake at 350 degrees for 45 minutes to 1 hour or until apples are tender. Note: The flavor is even better if you let the cider get hard before using it. Serves 8.

Apple walnut bars

1 cup sifted all-purpose flour

1/2 tsp. salt

1/2 tsp. baking soda

1/2 tsp. cinnamon

1 1/2 cups rolled oats (quick or old-fashioned uncooked)

2 cups thinly sliced peeled apples

2/3 cup firmly packed brown sugar

1/2 cup shortening, melted

1 egg

1 tsp. vanilla

1/3 cup coarsely chopped walnuts

Mix and sift flour, salt, baking soda and cinnamon. Add remaining ingredients except nuts and apples. Mix until smooth. Press half the dough in bottom of greased 9-inch square baking pan. Sprinkle walnuts over dough. Arrange apples slices over walnuts. Roll remaining dough between 2 sheets of waxed paper to form a 9-inch square.

Remove top sheet of waxed paper. Place dough over filling. Remove other sheet of waxed paper. Press dough lightly around edges. Bake at 350 degrees for 25 to 30 minutes. When cool, sprinkle with confectioners sugar. Cut in bars. Makes 18 bars.