Alternate names: Cardamom ginger
Description: A perennial plant related to ginger, cardamom is similar in appearance to both the edible and ornamental gingers. It is a tropical plant that grows up to 6-12 feet in its native habitat of southwestern Asia.
Cultivation: Grown by seed or by dividing the rhizomes. It has moderate drought resistance, but prefers moisture. Thrives in heat.
Culinary: Each seed pod provides only 1/8 of a teaspoon of ground spice, making it the third most expensive spice after saffron and vanilla. Like most seeds, cardamom quickly loses flavor when ground or sold loose, so if you can, buy the whole seed pods. Green pods are left natural, white ones are
bleached. Brown cardamom is a related plant, and not true cardamom. Discard the papery seed pod before grinding the seeds. Cardamom is used extensively in baked goods, pickled goods, beverages, meat dishes, curries and pilafs. Medicinal: Traditionally used for indigestion, nausea and vomiting. Also
in Ayurvedic medicin, it is used for bronchial and digestive complaints. It has a stimulating and tonic effect on the lungs and kidneys, and can relax spasms.
Other uses: The essential oil is used in perfumery.
Sources: The Encyclopedia of Herbs and Their Uses. By Deni Bown. Herbs and Spices for Florida Gardens by Monica Moran Brandies.
Nan spoke to us about the history and use of Flower Essences. Mr. Bach, who originated this healing modality in the 1930s, was an extremely psychic individual. He could sense the different ways that flowers can heal us emotionally. He developed his system as his major goal before he died, to share
with humanity.
The essences work within a holistic perspective as they help us become more aware of our inner life, noticing the connection between body, soul and spirit.
Nan shared some fun stories about the ways she has tested their use and become sold on using them, especially with the many transitions she and her growing children go through. They work on everything from depression, stress, and anxiety to confusion, sexuality, loneliness and spiritual awareness.
Thank you, Nan, for presenting this to us!
Herbs are happy just about anywhere, which makes them perfect for the beginning gardener, or the forgetful gardener. A self-confessed herb killer, I’ve managed to nurture some of the harder to kill varieties, and now have some bits of real ground to play with. The mints live in pots so they don’t
take over the yard. This year is the first time I’ve seen mint flowers— much fun!
Lemongrass & Cuban oregano are peacefully coexisting in a mixed bed at the moment.
Other beds hold tarragon, parsley, garlic chives and vegetables. Corn & acorn squash are happy side by side (though the corn hasn’t thrived), and the other pictured bed has cantaloupes, tomatoes and dill. Most seeds are harvested from the grocery store, so even if they don’t grow, not much is lost.
Suggestions are needed for the Herb of the Month for 2007. Please email the newsletter, call, or catch me at the next meeting to let me know what herbs or spices you are interested in learning about or seeing featured here.
The newsletter submission deadline for the October issue is September 20, 2006.
If you would like to receive the newsletter via email, please let me know by sending an email to:
inariargenteus@gmail.com.
To avoid spam, I will not be emailing newsletters without an invitation to do so.
The newsletter can also be viewed online at our website: www.REHSonline.com.
Suggestions and comments are always welcome, as are contributions. Thanks for making the newsletter so wonderful!
Cardamom is said to be refreshing as a beverage, with the added benefit of being good for the digestion.
It is one of the traditional spices included in many Indian chai blends, as well as in curries and other spice blends.
In the Middle East, it is served as a flavoring to a strong, black, espresso-type coffee.
Cardamom can be infused into milk or cream and made into custards or ice cream.
In Scandinavia, cardamom is often found in baked goods.
In Africa, tea is often flavored with cardamom and orange peel.
Northern European winter punches and mulled beverages are often flavored with cardamom.
Cardamom is sometimes used as a yoni symbol in Tantric ritual.
The tincture is sometimes subject to legal restrictions.
As most of you are aware, our group is publishing a cookbook, aptly named “The Tasting Table.” We have been moving at a snail’s pace but it is beginning to take shape nicely.
Many of you have contributed some wonderful recipes and stories to accompany. The committee would like at least one recipe from each member so that our group’s diversity and talents in cooking with herbs shines through. In other words, we are looking for something SPECIAL. We are especially in need
of main course recipes.
If you have not already submitted a recipe, please email one to Leah or Leila at shermlea@aol.com or fax to 305-234-3139. You can also deliver them in person at the next meeting!
“A job worth doing is a job done together!”
Thanks!
Quick Cardamom Buns
Makes 10 buns
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cardamom seeds,
freshly ground1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
1 egg, beaten
1/3 cup milk
1/2 teaspoon vanilla extract
Preheat oven to 400 degrees. Lightly grease a baking sheet or cover it with parchment paper.
In a large bowl, combine dry ingredients. Make a well in the center and pour in the butter, egg, milk and vanilla. Stir the liquids just to blend (inside the well), then quickly stir them into the dry ingredients. Do not overmix.
Drop the dough into 10 mounds on the baking sheet. Bake for 12 minutes or until golden. Cool briefly, then transfer with a spatula to racks to cool to desired temperature. Serve warm or cooled, split and buttered.
Fruit Salad with Cardamom
Serves 4
2 Tablespoons sugar
1/2 cup orange juice
1/2 teaspoon ground cardamom
2 oranges, segmented or sliced
1 apple, diced
1 pear, diced
2 bananas, sliced
2 plums, diced
Assorted soft fruit for garnish, such as
grapes, cherries, blueberries or raspberries
Fresh mint for garnish
In a small saucepan, combine the sugar and 1/2 cup water over medium heat. Simmer until the sugar is dissolved. Leave to cool. Add the orange juice and cardamom. Combine the cut fruits in a glass bowl and pour over the cardamom mixture. Chill for at least 30 minutes, garnish with the soft fruits &
mint, and serve.
“The only time to eat diet food is
while you’re waiting for the
steak to cook.”
-Julia Child
The sales area of the website is up! There are members and friends of the Society with items to offer for sale, and a portion of the proceeds benefit the Society. Check out what our friends are doing!
We are still in need of links, content, and everything else that will make our website the best of the best. It will take everyone’s input for this to happen, so please send in any ideas you may have!
If you would like to contribute or have any suggestions, contact the Web Liason, Kristin, or the Webmaster, Tao.
Contact Kristin at: Jaydedj@mac.com or 305-342-5844
Contact Tao at: info@umaatantra.com
Come join us to learn what herbs can do for you. Meetings include programs about the many uses for herbs: culinary, aromatherapy, medicinal and crafts. You will also learn about propagation and caring for herbs in South Florida’s challenging environment.
Each meeting offers the opportunity to taste herbal delights created by our members for the tasting table.
Feel lucky? You might take home a door prize or something from the raffle table!
Members meet in the Fruit & Spice Park auditorium on the first Wednesday of the month starting at 7:30pm