It’s a common refrain that I read on other garden related blogs…..where is the ‘G’ on networks like HGTV?…really they should just start to call it HTV and we can all be over it. Here is what I don’t understand. There really is no need to make a huge investment in creating shows when they can be had from sources like the BBC. Take this one for example; Handsome Ethnobotonist James Wong has a 6 part series called “Grow your own Drugs”.
Seriously, how interesting is that…I would TiVO it.
I am sharing with you some recipes from the first episode of James’ show. – Adding my own little pictorials of course – particularly because I need to figure out what senna pods are what goji berries look like.
Click here to see more about his show. If you would like to see this show here in the USA…speak up in the comments. I would be happy to pass along the refrain to whom ever I can get to listen.
Syrup of figs for constipation
18 g dried senna pods
100 ml boiling water
8 fresh figs, quartered
100 g sugar
Juice of 1 lemon
- 1. Place the senna pods in a glass bowl and pour over the boiling water. Leave to steep for about 30 minutes, then strain through a sieve or piece of muslin into a blender.
- 2. Add the figs and sugar to the senna infusion and whizz until smooth.
- 3. Pour into a saucepan, and heat slowly to reduce, stirring occasionally. You want to end up with a thick, glossy sugar-like syrup – this will probably take about 25 minutes. Add the lemon juice and stir in well.
- 4. Take off the heat and pour the syrup into a sterilized 150 ml bottle.
USE: Shake well before use. Take 2 tsp before bed when needed. Don’t use for more than a few days at a time, or if you have severe abdominal pain.
STORAGE: Keeps in the refrigerator for 3-4 weeks.
Goji berry and chicken soup for colds and flu
2 tbsp dried echinacea root
200 ml water, freshly boiled
5 tbsp goji berries, fresh or dried
2 litres chicken stock (homemade or from stock cubes)
3 chicken thighs or drumsticks (preferably organic)
2 large onions, peeled and sliced
12 shiitake mushrooms, thinly sliced
10 cm root ginger, peeled and shredded
2 fresh medium-sized chillies, finely sliced
8 garlic cloves,chopped
extra sliced ginger and chillis, to serve
- 1. Combine the dried echinacea root with the water in a bowl to make a simple infusion. In another bowl, pour just enough cold water over the goji berries to cover, and leave to rehydrate. Set the echinacea and goji berries aside and leave to stand.
- 2. Place the stock and chicken pieces in a large pan or slow cooker. Add the sliced onions, mushrooms, ginger and chillies and place around the chicken in the pan. On a very low heat, simmer gently for 1 1/2 – 2 hours, or until the chicken is tender and falls apart. Take off the heat.
- 3. Five minutes before serving, add the goji berries and chopped garlic. Finally, strain the echinacea infusion and add this to the soup, reheating if necessary.
- 4. Serve by ladling into bowls and garnishing with sliced ginger and chilli for an extra kick.
USE: Makes enough for 4. Can be eaten with noodles, if wished.