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A Recipe for
Goldenrod (The Patriotic Species)
Herb Tip |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
This Recipe for Goldenrod (The Patriotic Species) is one of thousands in the Recipes-to-go Drink Cookbook.
We think fast food is equivalent to pornography, nutritionally speaking. |
| Steve Elbert |
If you enjoy this Goldenrod (The Patriotic Species) Recipe - you should enjoy the recipe collections you can find on the websites below:
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Food Tip |
This is a recipe for Goldenrod (The Patriotic Species) from the recipe cookbook of Recipes-to-go (Drink)
Never eat more than you can lift. |
| Miss Piggy |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
sing Sage: |
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
Sweet goldenrod, sometimes called blue mountain tea, has a rich
history. Long before the arrival of Europeans, the Native Americans
so appreciated its taste that they flavored other medicinals with it.
After the Boston Tea Party in 1773, patriotic colonists devised a
substitute for China tea called Liberty Tea, made from equal parts of
sweet goldenrod, betony, red clover, and New Jersey tea (Ceanothus
americanus). Later, sweet goldenrod became a cash crop in the United
States; it was even exported to China, where it sold at high prices
as a tea substitute.
"To make tea from sweet goldenrod, harvest the plants just before
they come into bloom, usually in August. If you wait too long, the
leaves may have a slightly acrid or bitter taste. You may strip the
leaves from the stems and place them on trays in a single layer or
dry the stalks upside down in bundles and strip off the dried leaves.
Provide good air circulation and avoid direct sunlight. When the
leaves are thoroughly crisp, store them in jars with tight-fitting
lids, out of the sun.
"Use a teaspoonful of the dried herb to a cup of boiling water and
steep five minutes or to taste. A half-and-half mixture of sweet
goldenrod and peppermint makes an unusual, sweet beverage."
* Excerpted from an article by Jill Jepson in 'The Herb Companion' *
Volume 5, Number 6, August/September 1993 * Typed for you by Karen
Mintzias
Serves: 1
Goldenrod (The Patriotic Species) Recipe brought to you by Recipes To-Go