Electuaries: 13+ Tips for Making DELICIOUS Herbal Medicines

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Kids can be pretty picky about taking herbal medicines. If it tastes bitter or strange, they don’t want anything to do with it. Some herbs can be tough for adults to ingest, too.

Before reading this article, your options may have been limited to: 1) choke it down, or 2) stay sick. (I guess there is a third option: Add Kool-Aid mix to your nasty herb tea and pray it doesn’t become nasty Kool-Aid.)

But today, I’m going to show you a fourth option, and it’s much better than any of the other three.

Today, I’m going to show you how to make electuaries.

Electuary Basics

An electuary is a mixture of powdered herbs with a sweet binder. You can use honey, maple syrup, or any other sticky substance. My favorite is peanut butter.

For an herb with a pleasant or neutral taste, I typically use equal parts herb and peanut butter. However, the proportions are very flexible and can be altered depending on the taste of the herb and the finickiness of the eater.

One of the reasons I like peanut butter is that it gives you more flexibility with proportions. Add too much honey or syrup, and an electuary will turn into a runny mess. But peanut butter is thick enough to stay in place, no matter what proportion you choose.

Spoon your herb powder and peanut butter into a bowl and stir them up with a spoon. Then roll them into balls and store them in an airtight container. (Wet your hands first before rolling them, or they’ll stick to you.)

Electuaries 1

Refrigeration is not strictly necessary, unless using maple syrup, but it will extend their shelf life. Electuaries should last a couple of weeks in the fridge. I say “should,” because ours always disappear long before then. They’re like herbal cookies—too delicious!

You can also store them in the freezer. This extends the shelf life into months. Also, I think the frozen ones just taste better. If you prefer honey or syrup, the freezer also helps to firm them up. You might even spoon them into molds, like these gummy bear molds I bought off Amazon.Electuaries 2

Texture Tip

I recommend finely ground herb powders for electuaries. Coarser-ground herbs affect the texture and are too noticeable while eating.


Dosing electuaries is easier than you may think, because you don’t have to worry about factoring in the binder. Just measure your initial amount of powdered herb, and divide up your finished product to match.

Here’s what I mean. Let’s say you’re starting out with 4 tablespoons of powdered herb. Add your peanut butter (or other binder) and stir it all up. It doesn’t matter how much peanut butter you add. If your desired dosage is 1 tablespoon, divide the mixture into 4 equal parts. Each part now contains 1 tablespoon of herbs.

Getting Fancy

Now that you’ve got the basics down, let’s move on to some fun variations.

Extra Sweet

Sometimes you really need to hide those herbs. Maybe it’s an extra picky child or an extra nasty herb. In either case, a little extra sweetness can go a long way. My favorite option is to add some raw honey to the mix. This doesn’t make the mix too terribly sticky, and the honey adds many medicinal benefits.

Alternately, you could make a peanut-butter-and-jelly electuary. These can be a bit messier, depending on your jelly, but who doesn’t love a good PB&J?

Finally, you could always fall back on sugar. I know it’s not healthy. But desperate times sometimes call for desperate measures.

Here is my minimal-sugar suggestion: Don’t add sugar directly to your electuary mixture. Instead, form the electuary into a ball as normal. Then sprinkle sugar onto a plate and roll the electuary around on it. This way you only sweeten the outside, minimizing the sugar content while retaining a burst of sweetness. Plus, this option lets you make some with sugar and some without.

Electuaries 3

Surprise Inside

What’s better than biting into a yummy electuary? Finding a treat inside. To make these sneaky snacks, form your electuaries around the tasty edible of your choice. My suggestions are chocolate chips, nuts, cherries, raisins, or dried cranberries.

Make a few of each and put them all in the same container. Now every bite will be a surprise!

Going Gourmet

Now let’s really turn up the “wow” factor. It’s time to impress your friends and coworkers, and get your family to cheer. These electuary options will make you the talk of your herbal community.

Herbs and Spices

Raid your spice cabinet to add some zing to your electuaries. Try adding a dash of nutmeg, ginger, or cinnamon to the mix. Or stir in cocoa powder to craft a truly decadent treat.

Feeling really bold? Add some cayenne pepper. Yum!

Herb Cookies

I said earlier that electuaries were like herbal cookies. Well, these actually are herbal cookies. Note that cooking the herbs is pretty hard on their medicinal components. The cooking time is fairly short in this recipe, but you would still be best off choosing a hardy herb. Something that could handle decoction1)Decoction: A preparation in herbal medicine in which the medicinal components of a plant are extracted through boiling or simmering in water for an extended time. This method is often used on tougher plant parts, such as roots, twigs, or bark. A decoction is similar to an infusion, but uses more heat over a longer period of time. would be ideal.

Also, this recipe uses a lot of sugar. I’d say we’re on the very outer fringes of herbal medicine at this point. You’ve been warned.

Electuaries 5

Mix 1 cup of peanut butter, 1 cup of sugar, 1 egg, and your desired herbs in a bowl. Oil a cookie sheet and spoon the mixture out as desired. Bake at 350°F (175°C) for about 10 minutes. Then take them out and let them cool. Optionally, you can add a Hershey’s kiss to the center while they’re cooling. Now you’ve got a delicious desert that’s at least a little bit healthier than a normal cookie.

No-Bake Electuaries

No-bake electuaries involve some heat, but this recipe is much easier on the herbs than the previous one. Combine 1-3/4 cups sugar, 1/2 cup milk, 1/2 cup butter, and 4 tablespoons of unsweetened cocoa powder in a saucepan. Bring it all to a boil, and let it cook for about a minute and a half. Now remove it from the stovetop and stir in 1/2 cup peanut butter, 3 cups of quick cooking oats, 1 teaspoon of vanilla extract, and your desired quantity of herbs. Distribute spoonfuls onto wax paper and let them cool.

Electuaries 6

Dosing is easy to figure out. Take your total quantity of herbs and divide it by the number of cookies you ended with. That’s your dose per cookie.

Chocolate-Coated Electuaries

The heading pretty much says it all. Make an electuary as normal, then dip it in melted chocolate. Now pop in into the freezer to harden and you have another gourmet delight. You could do the same thing with any other coating medium. Try caramel-covered or yogurt-covered electuaries.

Electuaries 7

To be perfectly honest, a lot of these last options are not the healthiest, which might partially defeat the purpose of an electuary. However, these can be a fun project to make with the kids, and can be a really good way to introduce herbal medicine to a public who thinks we’re out here chewing on sticks and roots all day.

Now you have everything you need to craft delicious herbal medicines. Mix and match any of these techniques to become an electuary master, and never have your family members turn their noses up at an herbal medicine again.

Have you made electuaries before? Do any of these ideas sound tempting? Do you have any other ideas for spices, fillings, or other variations? Let me know in the comments.


References   [ + ]

1. Decoction: A preparation in herbal medicine in which the medicinal components of a plant are extracted through boiling or simmering in water for an extended time. This method is often used on tougher plant parts, such as roots, twigs, or bark. A decoction is similar to an infusion, but uses more heat over a longer period of time.

The post Electuaries: 13+ Tips for Making DELICIOUS Herbal Medicines appeared first on The Grow Network.

Maple Cinnamon Rolls Recipe – Using Real Maple Syrup

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Maple Cinnamon Rolls – Move over pumpkin, maple is taking over when it comes to the most requested Autumn flavor!  In the past few years, pumpkin flavored everything has shown up in restaurants beginning mid-September and lasting through November. But

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Making Maple Syrup

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2_tappedinsnowMaking Maple syrup is an annual celebration of spring, as it is one of the first wild plant foods of the year and the rising of the sap marks the beginning of the spring harvest.  For the do-it-yourself tapper, it is not so much about calculating (the work to syrup ratio turns many a woodsman to purchase rather than boil, and perhaps even to the manufactured, corn syrup based, imitations) as it is about experiencing the full spectrum of early spring weather while communing with the forests and partaking in one of the most quintessentially American traditions.

By Nathaniel Whitmore, a Contributing Author to SHTFBlog and SurvivalCache

For me, cooking sap is a way of remembering my first mentor who taught me of wild edibles and medicinal herbs.  It is also a time to remember the Native Americans who taught early colonists how to tap Maple trees and boil the sap into syrup and sugar.  It is also a great way to start off a new year with an act of self-reliance.  Even if you don’t have the time or lifestyle to make syrup every year, you should be familiar with the basic principles and practices in the case of necessity.  The process is rather simple, but there are several things to know and be aware of.  This article will explain the basic steps of making syrup, including some information you should know about trees, the season, and the process of cooking.

When to Make Maple Syrup

When the dormant sap of trees first rises in the late winter and early spring, its sugar content is high and it is free of many of the stronger tasting constituents of the sap of a fully awakened tree.  It is this sap, that rises and descends back to the roots with the warm and cold of early spring.  Once the trees bud, the sap takes on bitter flavor and remains suspended in the tree, while the hole you drill to receive the sap through starts to heal up.

This year, because of regular warm spells, the sap is very watery.  I have not counted the gallons I boiled or the syrup resulting from it, but I have heard a couple people say that a local paper reported that the ratio was around 70 gallons of sap to make 1 gallon of syrup.  Good cold winters followed by ideal spring conditions (such as a March, in my area, with lots of warm days well above freezing alternating with cold nights well below freezing), produce much sweeter sap than warm winters.  We had sap flow all year and by mid February people were tapping trees and getting good sap flow.  Often, it is still much too cold in February for much sugaring.  Generally, a good year starts off with Sugar Maple yielding around 1 gallon of sap for 35 gallons of syrup.  The average for Sugar Maple is said to be 40 to 1.  The average for Red Maple is 60 to 1.  In spite of the watery sap, the syrup still tastes delicious!

Which Trees to Tap

Generally, syrup is made from Maple trees.  However, many other types of trees were tapped by Native Americans, including Birch, Ash, Hickory, and Black Walnut.  The ideal tree is Sugar Maple.  Quite a lot of syrup is made from Red Maple.  Silver Maple, Ash-Leaf Maple (Box Elder), and others can also be used.  

9_maple_leaf_imageMaple trees are relatively easy to pick out.  One distinct characteristic of Maples is that they have opposite branching.  When looking at the buds or branch silhouettes, you can see that the buds are formed directly opposite each other and the branches tend to remain that way (of course, here and there one of two opposite branches breaks off, but overwhelmingly the opposite branch arrangement is obvious).  Most other trees have alternate branch arrangement, where the branches come from one side then the other, or spiral around, so that they are alternating, rather than opposite.  A third type, such as is seen in many evergreens, is the whorled arrangement, in which several branches spread out from a certain point, or node.

The only other trees in my area besides Maple that have opposite leaves are Ash trees.  Ash are easy to tell apart because, having compound leaves, the branches are rather stout (the smaller branching taking place in the deciduous stem of the compound leaf).  Since Maple have only simple leaves, they need more finely divided branches.

Maple bark is distinct, but difficult to describe and highly variable.  Red Maples develop a much more shaggy appearance in older specimens, while Sugar Maple has its distinct folds.  Red Maples have large red buds, while those of Sugar Maple are smaller and brown.  Sugar Maple prefers upland, more exposed areas.  Red Maple prefers moist areas and is also known as Swamp Maple.  (Sugar Maple is known as Hard Maple and Red as Soft Maple because of the density of the wood.  Sugar Maple is good firewood.)

Besides the sugar content of the sap, Red Maple often doesn’t flow as well as Sugar because of the cooler shady areas it tends to grow.  Generally, people try to tap on the south side of the tree of trees with good southern exposure.  This is because on an average year, the trees that warm up the easiest run the best for syrup productions.  However, if you are tapping the same trees year after year, you will want to spiral around the tree with the taps each year to avoid damaging the “sweet spot”.

Tapping the Trees

9_dropofsapI use a non-electric drill to make the holes for my spiles.  It is a traditional tool, works well, is much more peaceful than a power drill, and doesn’t run out of battery power.  The holes are drilled so that they are a little deeper than the spile will need to go (you don’t want to smash it into the back of the hole) and at a little bit of a downward slant so the sap doesn’t stagnate in the back of the hole. When you hammer the tap, or spile, into the hole, take care not to split the tree.  If you split the tree, sap will run out of the crack and less through your spile into the sap bucket.  I listen for a change in tone as I tap.  When the hollow thud turns to a crisp note, I know the spile is seated tightly.

Hang your bucket, cover with the lid, and, if the weather is right, enjoy the pings of the drops of sap landing in the empty buckets.

Boiling Maple Sap

Cooking of the sap is best done in a shallow pan, for surface area.  Bring the sap to a good boil.  As it gets cooking and for a little while after it is boiling impurities will rise to the top in the form of foam.  Use a sieve to scoop the foam from the boiling sap. Repeat this until it is cooking well without abundant foam production.  Every time you add sap, you will need to repeat the process of removing impurities as they foam to the surface.

3_3_goldenelixerAnother type of foam marks the end of the process.  Once the sugar concentration gets to a certain point, which depends also on the temperature, it turns to foam.  This is a very important point, for if you are not carefully watching towards the end, you could miss this stage as the syrup all turns to foam and bubbles out of the pan.  Many people like to finish the process inside.  It is particularly dangerous to leave almost finished syrup unattended in your home.  It could foam over and cause some problems.  This second foam, which marks the sugar concentration of syrup, is not to be removed with the sieve – it will simply calm back down to syrup once taken off the flame.

Finishing Steps

Once cooled, the syrup should be poured into large jars and let settle so that the sediment can sink to the bottom.  You can then pour the clear syrup off the top.  It might then be left to settle again, to remove any more sediment or sugar sand.  Often, people like to filter the syrup.  It can then be jarred.

With time, and sometimes quite quickly with watery syrup, mold can develop.  In order to recover moldy syrup simply bring to a simmer again and skim the mold off the top.  Let it simmer for a bit, being careful not to let it foam over, and skim repeatedly to make sure the syrup is heated up well and the impurities are completely removed.


4_buckets on Red MapleI use the old fashioned galvanized buckets.  Many people today use plastic equipment, including plastic hose linked together to replace buckets at each tree.  I have often wondered about ways to make syrup without these specialty spiles and buckets.  Natives would sometimes collect sap through “v” shaped cuts, rather than holes with spiles.  It is, of course, possible to fashion spile with wood, bamboo, or other plants.

The process of cooking becomes much more challenging without metal.  The large, flat, pans used for sap boiling are perfect for the job.  I can’t easily imagine trying to boil without it.  Native people used hot rocks to boil sap, and apparently for making sugar.  I am sure they had ingenious ways for doing so, but any quantity of production will be much easier (and still plenty of work) with metal.

Drinking Sap

5_maplesyrupWhen I first began making Maple syrup, I was warned not to drink the sap.  However, this old knowledge was either misguided or the wisdom, for better or worse, has been forgotten.  Today, there are many companies bottling the sap itself for commercial sale.  It is being promoted as a sort of northern version of Coconut water. Sap, especially the first of the season, is indeed delicious.  It has a noticeably sweet taste and is otherwise clean and crisp like water.  Besides sugar, it has significant mineral content. It is also enjoyable to use the partially concentrated sap for making tea and oatmeal.  So, really, there are many ways to enjoy Maple sap, straight from the tree, during the cooking process, and as syrup.

Even if making Maple syrup is not much of an option, sap is a potentially important clean water substitute.  Weather permitting and without a good water source, it could be possible to tap a tree in the spring and collect the sap for cooking and drinking.  I mostly use 3 gallon buckets on the trees and on good days they can overflow.

One year I made some syrup from Black Birch when boiling from a stand of Red Maple.  The Maple ran for a couple weeks before the Birch started.  The Birch continued after the Red Maple had stopped.  The Black Birch produced copious amounts of sap.  Similarly, the Black Walnut that we tapped this season, though it dripped a little when first drilled it did not run much at first, when the Sugar Maple were productive, but then started to run well.  So, the staggered timing of the various tree’s sap flow is significant.  Knowing when which trees tend to run could help you collect sap beyond the season of any one species.

Pancake Ideas

pancakes_syrupOne final thought about Maple syrup- pancakes!  Since much of the delight in Maple syrup is in gathering food from the trees, I especially like to include other ingredients from the trees when eating it.  One of my favorites is acorn pancakes.  Properly prepared acorns are delicious and make very tasty pancakes.  I also like to use Slippery Elm powder as an ingredient.  (Sometimes, I simply make a gruel with Slippery Elm and Maple syrup.  It is very delicious.)  Walnuts can be added for additional flavor and nourishment from the trees.

The obvious drawback to Maple syrup is its high simple sugar content.  For this reason, I also like to use Cinnamon at times in my pancakes.  Cinnamon is known to help with blood sugar problems.  Blueberries (and other dark-colored fruits) are also good, as their high antioxidant content helps offset the sugar concentration.  Using such healthy ingredients makes enjoying Maple syrup a more wholesome and nourishing experience.

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The Quick & Easy Way To Tap A Maple Tree For Syrup

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The Quick & Easy Way To Tap A Maple Tree For Syrup

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When it comes to sweet delectable gifts given to us from nature, maple syrup ranks as one of the best. Tapping maple trees for sap and making it into syrup is a surprisingly simple process, can be done at any scale, and is achievable by anyone with access to maple trees and a few basic supplies.

The Basics of How Tapping Works

The rudimentary science goes something like this: the natural fluids inside trees tend to remain dormant during the cold of winter, but begin to rise and fall between the roots and branches when spring arrives. This brief period, during which the temperature rises well above freezing during the day but continues to dip back to cold overnights, is the best time to extract the fluid — or sap — from the tree by way of tapping it.

The way to do this is to drill a hole through the bark in order to access the sap, insert a specialized funnel-shaped spout called a “spile,” and hang a bucket under the spile to collect the liquid.

The Basics of How Sap Becomes Syrup

Anyone who has spent any time in the kitchen knows that boiling liquids in an uncovered pan causes the liquid to “reduce,” or become thicker. The more surface area in the pan and the hotter the heat, the faster liquid will evaporate into the air.

Making maple syrup works along the same principles. It begins with sap, which is more water than sugar, and boiling reduces it into a thick sweet syrup. It takes roughly 40 units of sap to yield one unit of syrup.

Equipment You Need to Make Syrup

The equipment needed for a syruping operation varies widely, depending on the size of the project. That is one of the beautiful aspects about making syrup — you don’t need to invest in a bunch of supplies if you want to just try it out.

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For an easy first-time one-tree backyard tapping project, you need:

  • Drill, either cordless electric or hand-crank, with a 7/16 bit for standard-size spiles.
  • Spile with hook, made out of metal or plastic, available online or at hardware stores and specialty retailers.
  • Hammer or rubber mallet.
  • Bucket, either one made specifically for sap collecting or a jerry-rigged one. Covers are nice to keep out debris and precipitation, but not crucial. You can rig one out of recycled materials if needed.
  • Heavy stockpot.
  • Filtering material — cheesecloth or paper coffee filters.

How to Tap

Select a tree for tapping. Sugar maples, also known as rock maples, are best, but other maples — and even other kinds of deciduous trees — can be used. The tree should be healthy, eight inches or more in diameter, and ideally have a widespread crown.

Drill a hole in the tree 2 and ½ inches deep, holding the drill at a slight upwards angle. I wrap masking tape around the drill bit so I can tell when to stop. Run the drill in reverse to get out the pulp.

The Quick & Easy Way To Tap A Maple Tree For Syrup

Image source: Pixabay.com

Attach the hook to the spile before inserting it. Using the hammer or mallet, gently tap the spile into the hole, with the pour spout on the bottom.

Hang the bucket and wait for the sap to run. Depending upon the tree and the weather, you could get as much as two gallons a day, or as little as a few drops.

It’s important to check your tap every day. The warmer and sunnier it is, the more it will run. Between boils, you will need to keep it cold to avoid bacteria growth.

You can drink sap the way it comes out of the tree. It is tasty and said to have health benefits, but take care not to overdo as it can have laxative properties.

When the tree begins to push buds, the sap will begin to taste bitter and it’s time to pull the spile out of the tree. You can do this with pliers. Wash it well and put it away for next year. The hole in the tree will heal over in a year or two, with no long-term ill effect.

How to Make Syrup

If you can possibly boil your sap outdoors, that is ideal. The reason is because all of that humidity coming out of the reducing sap has to go somewhere, and could leave a sticky residue on your walls and ceilings and even contribute to peeling wallpaper. That said, people do get away with boiling small amounts indoors, especially if their house is very dry from wood heat.

You can boil outdoors using a propane camp stove, but always make safety a paramount concern. Use appropriate practices, keep children and pets at a safe distance, and follow manufacturer’s directions. You also can set up a firepit and build a wood fire.

No matter where or how you boil down your sap, the method is simple. Use the widest, shallowest container you have, and cook it at a full boil. Tend to it carefully. It can roil up unexpectedly every now and then, and you will want to back off the heat if it does. As with any reducing liquid, particularly one containing sugar, you will want to stir it more often as it thickens to keep it from sticking and burning.

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When the syrup is reduced to the thickness you like, strain it while still hot to remove any fine debris, foam or grit. There is no wrong answer when it comes to thickness, but simply personal preference — and if you decide later it’s too thin, you always can cook it more.

Homemade syrup can be stored in a glass jar in the refrigerator for quite some time. If you question its freshness at any point, you can skim it and reboil it.

Ongoing Options

Once you have made and used your own homemade maple syrup, you are unlikely ever to want to return to store-bought stuff again, and you eventually may want to step up your game and tap more than one tree. When it comes to the many permutations of tapping and syruping, on any scale from 10 trees to 10,000 trees, the sky is the limit.

After trying a single tap, you may choose different style spiles or buckets or perhaps even abandon buckets altogether and go for plastic tubing instead.

Your boiling options include everything from homemade outdoor wood-fired evaporators made out of masonry, metal or earthworks, to retrofitted turkey fryers, to commercially manufactured evaporators.

You may end up purchasing specialized felt filters with paper liners, skimmers, maple-leaf-shaped syrup bottles, and other useful and fun accessories.

As with any hobby or venture, it makes sense to start off small and expand gradually. With maple syruping, you will want to research each component as you go, evaluating cost and balancing needs to create your own customized process. But for now, a few dollars and a little time can result in delicious maple syrup and bragging rights of having made it yourself.

What advice would you add on tapping trees for syrup? Share your tips in the section below:

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