An Herbal Diary – Details, episodes & analysis

In this episode we delve into herbal medicine from a culinary perspective by baking with the queen of baking spices.. cinnamon. It's no surprise that this spice has a pastry named for it. Cinnamon is prominent as a remedy in traditional Chinese medicine. Its warming quality stimulates circulation. We talk about the differences between ceylon and cassia cinnamon along with when to choose between the two. 

This episode of An Herbal Diary continues the Herbal Bake Club segment of the podcast highlighting pumpkin pie cinnamon rolls.  I have started a virtual herbal bake club and am including a companion podcast episode for each recipe. 

Please consider joining my Herbal Bake Club!! I have also started a newsletter on Substack. Please subscribe for all the details, recipes and zoom link for the meeting. I hope that our herbal bake club will give us a chance to smile a bit together, immerse ourselves in kitchen herbalism and bake lovely creations. 

If you are subscribed to my Substack, you are automatically invited to Herbal Bake Club meetings. Check your inbox for the recipes and Zoom link. 

If you are not yet subscribed to my new Substack, please head to notesfrommykitchenapothecary.substack.com to join. I would love to have you join! 

Spice Source Mentions:

Diaspora Co.

Burlap and Barrel

Mountain Rose Herbs

Herbalist & Alchemist (spiced bitters)

Sending you warm baking and gathering together thoughts and thank you for listening!!

---Deepest gratitude to Andrea Klunder, my podcast boss.  Find her at thecreativeimposter.com. 

Original music by Dylan Rice

Please send me your comments, requests, or feedback.  Send me a message, voice or write an email, my email is dina@theherbalbakeshoppe.com. I look forward to hearing from you!

To get herb inspired recipes, plant profiles and read more about herbal medicine, visit my website at: theherbalbakeshoppe.com

Join me on Substack

Connect with me on Instagram 

If you enjoyed this episode, please follow or subscribe where ever you like to listen to podcasts! And if you have time, kindly share with your friends and family. 

ABOUT DINA

Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three humans - two daughters and one son all now living their young adult lives - and one sweet Pomeranian named Maci.

This is a special episode of An Herbal Diary. I am organizing a virtual herbal bake club and this is the first companion podcast episode.  Please consider joining me! I have also started a newsletter on Substack. Please subscribe for all the details, recipes and zoom link for the meeting. 

If you are not yet subscribed to my new Substack, please head to notesfrommykitchenapothecary.substack.com to join. I would love to have you join! 

If you are subscribed to my Substack, you are automatically invited to Herbal Bake Club meetings. Check your inbox for the recipes and Zoom link. 

Our first Herbal Bake Club Meeting: Saturday, October 25th at 2 pm EST. 

We will be making two herb infused desserts, banana panna cotta and lemon butter cookies. We have two special herbal guests -  ashwagandha and cardamom. We will meet on Zoom. 

I've introduced ashwagandha in the last few episodes. 

Link to Ashwagandha Monograph episode. 

Sources for Herbal Ingredients:

Cardamom Pods

Ashwagandha Tea

Ashwagandha Root

I hope that our herbal bake club will give us a chance to smile a bit together, immerse ourselves in kitchen herbalism and bake lovely creations. 

Sending you warm baking and gathering together thoughts and thank you for listening!!

---Deepest gratitude to Andrea Klunder, my podcast boss.  Find her at thecreativeimposter.com. 

Original music by Dylan Rice

Please send me your comments, requests, or feedback.  Send me a message, voice or write an email, my email is dina@theherbalbakeshoppe.com. I look forward to hearing from you!

To get herb inspired recipes, plant profiles and read more about herbal medicine, visit my website at: theherbalbakeshoppe.com

Subscribe to Notes from a Kitchen Apothecary on Substack

Connect with me on Instagram 

If you enjoyed this episode, please follow or subscribe where ever you like to listen to podcasts! And if you have time, kindly share with your friends and family. 

ABOUT DINA

Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three humans - two daughters and one son all now living their young adult lives - and one sweet Pomeranian named Maci.

The Little Herb Saver:

Lemon balm is like a blanket of peace, calming a nervous stomach, reducing anxiety, elevating  a gloomy feeling, and providing relief for sleepless nights. That's a lot, but that's also not all. 

Lemon balm is easy to grow, lovely to eat or drink as tea, powerful in its own right but not in a way that lends caution to using it. To get more lemon balm into our lives, can only be a good thing. And this is why I deem it a little herbal saver. 

Thank you for joining me for this part 2 lemon balm monograph. (Episode 52 is part 1)

Lemon Balm Vinaigrette:

3 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon red wine vinegar

1 teaspoon dijon mustard

1 teaspoon chopped lemon balm

Salt and pepper to taste

Combine olive oil, lemon juice, red wine vinegar and dijon mustard. Whisk together until blended well. Stir in chopped lemon balm and salt and pepper. 

Store in the refrigerator. Serve with fennel and radish salads.

Photo of Lemon Balm from Henriette's Herbal Homepage

Sources for Lemon Balm Starter Plants:

Companion Plants

Strictly Medicinal Seeds

---Deepest gratitude to Andrea Klunder, my podcast boss.  Find her at thecreativeimposter.com. 

Original music by Dylan Rice

Please send me your comments, requests, or feedback.  Send me a message, voice or write an email, my email is dina@theherbalbakeshoppe.com.

I look forward to hearing from you!

To get herb inspired recipes, plant profiles and read more about herbal medicine, visit my website at: theherbalbakeshoppe.com

Join me on Patreon

Connect with me on Facebook, Instagram and Twitter

If you enjoyed this episode, please follow or subscribe where ever you like to listen to podcasts! And if you have time, kindly share with your friends and family. 

ABOUT DINA

Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three humans - two daughters and one son all now living their young adult lives - and one sweet Pomeranian named Maci.

Lemon balm is soothing, calming and uplifting, whether fresh or dried its a pleasure to have and use. Lemon balm is such a gem that it deserves a a two part herbal monograph. Here in part 1, Dina focuses on lemon balm's origin and the benefits it can offer for us now. Also offering favorite sources for dried lemon balm and some recipes for making teas and tinctures. Thank you for joining me.

Recipes in Episode:

Lemon Balm Tea: 1-2 tsp dried lemon balm with 8 ounces hot water, steep 15-20 minutes.

Lemon Balm Tincture: 50g lemon balm + 250ml Vodka

Lemon Balm Cordial:

1 cup chopped apples (Granny Smith or other tart variety)

¼ cup dried lemon balm

3 tablespoons lemon peel, cut into strips

1 tablespoon raisins

1 cinnamon stick

3 cloves

1/8 teaspoon nutmeg 

2 cups of Brandy 

1/2 cup maple syrup

Sources for Dried Lemon Balm

Mountain Rose Herbs

Avena Botanicals

Herbalist & Alchemist

---Deepest gratitude to Andrea Klunder, my podcast boss.  Find her at thecreativeimposter.com. 

Original music by Dylan Rice

Please send me your comments, requests, or feedback.  Send me a message, voice or write an email, my email is dina@theherbalbakeshoppe.com. I look forward to hearing from you!

To get herb inspired recipes, plant profiles and read more about herbal medicine, visit my website at: theherbalbakeshoppe.com

Join me on Patreon

Connect with me on Facebook, Instagram and Twitter

If you enjoyed this episode, please follow or subscribe where ever you like to listen to podcasts! And if you have time, kindly share with your friends and family. 

ABOUT DINA

Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three humans - two daughters and one son all now living their young adult lives - and one sweet Pomeranian named Maci.

Baking and herbs both calm my heart and mind. In today's episode, I am back in my kitchen baking scones with lemon balm infused heavy cream blended into the batter. Lemon balm is a delight to grow and the fresh leaves offer a beautiful perfumey aroma that can uplift a heavy heart and offer a peaceful moment. In the kitchen, it's medicine for the baker. 

Lemon Balm Scones

(if lemon balm balm is not something you have, give these a try using basil or thyme in its place)

For lemon balm infused cream:

approx ¾ cup (12g) fresh lemon balm leaves or ¼ cup dried lemon balm

1 cup plus ⅛ cup heavy cream

In a medium saucepan, bring cream to scald over medium high heat, don't boil, just heat until small bubbles form at edges of pan and cream begins to steam. Add chopped lemon balm leaves, stir to submerge. Remove from heat, cover with lid and steep for 25 minutes. Pour cream and lemon balm leaves into a blender and pulse to blend. Strain, reserving cream and measure 1 cup or 250g. Set aside for batter. Discard lemon balm leaves. 

Ingredients:

4 cups (500g) bread flour

2 tbsp (25g) baking powder

6 tbsp (80g) unsalted butter, cut to cubes, chilled

2 large eggs

⅓ cup (80g) granulated sugar

2 tsp lemon zest

1 cup (250g) lemon balm infused heavy cream

Egg wash: 1 large egg beat with a pinch of salt

Instructions:

Sift together flour and baking powder into a large mixing bowl. 

Using a pastry blender or hands, blend in chilled butter until mixture resembles fine bread crumbs. 

In a separate medium sized bowl, mix wet ingredients with sugar.

Whisk eggs, add sugar and lemon zest, whisk.

Add lemon balm infused heavy cream and whisk to blend

Pour wet ingredients into flour and butter mixture and gently stir together until begins to form a ball of dough. L

Let rest for 5 minutes.

Turn out onto a floured surface, knead gently until smooth. Press to flatten with a floured rolling pin and roll to a 1 inch high disc. 

Cut scones with a 2 inch round biscuit or cookie cutter, press down and lift, do not twist.

Place on parchment lined baking sheet.

Refrigerate scones for at least 30 minutes before baking.

Preheat oven to 425F. 

Brush tops and sides of scones liberally with egg wash. Sprinkle with a bit of granulated sugar.

Bake for 15-20 minutes until golden brown. Cool on wire racks. Enjoy!

Mentions: 

HerbRally Podcast

HealHaus Yoga Studio & Wellness Center

---Deepest gratitude to Andrea Klunder, my podcast boss.  Find her at thecreativeimposter.com. 

Original music by Dylan Rice

Please send me your comments, requests, or feedback.  Send me a message, voice or write an email, my email is dina@theherbalbakeshoppe.com. I look forward to hearing from you!

To get herb inspired recipes, plant profiles and read more about herbal medicine, visit my website at: theherbalbakeshoppe.com

Join me on Patreon

Connect with me on Facebook, Instagram and Twitter

If you enjoyed this episode, please follow or subscribe where ever you like to listen to podcasts! And if you have time, kindly share with your friends and family. 

ABOUT DINA

Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three humans - two daughters and one son all now living their young adult lives - and one sweet Pomeranian named Maci.

Rounding out my broth episodes with ginger provides the perfect example of how lovely tasting herbal tea can second as herbal broth which then infuses the food we eat with an extra layer of nourishment. Ginger is a great example, because it is such a foundational culinary herb with multitudes of methods and recipes incorporating ginger both fresh and dried.. As for soup, ginger itself may be added as an ingredient, it goes especially well with chicken soup or creamy carrot soup or a garlic lemongrass broth with noodles, But it can also be layered in as the actual broth or stock base to make a sublime and aromatic soup or stew creation. Listen in while I make a pungent ginger stock and then use it in mushroom soup. I hope you will simmer along with me.

*Ginger Broth* makes 3-4 cups

4 cups (1 quart) water

4 inch piece fresh ginger root, chopped

1 teaspoon peppercorns

1 teaspoon coriander seeds

1 bay leaf

3 kafir lime leaf

Salt to taste (optional, perhaps do not add if going to drink as tea)

No need to peel the ginger because we will be staining it out. 

Combine water, ginger, garlic, peppercorns, fennel seeds lemon juice and lemon zest in medium saucepan. Bring to boil over high heat, reduce to low and simmer, covered for 30-45 minutes. Strain. 

To make mushroom soup - saute onions, leeks and garlic, combine 4 cups ginger stock with 3-4 cups water and simmer any mushrooms with potatoes, carrots and peas or any other vegetables you like. Season with salt and pepper.

---Deepest gratitude to Andrea Klunder, my podcast boss.  Find her at thecreativeimposter.com. 

Original music by Dylan Rice

Please send me your comments, requests, or feedback.  Send me a message, voice or write an email, my email is dina@theherbalbakeshoppe.com. I look forward to hearing from you!

To get herb inspired recipes, plant profiles and read more about herbal medicine, visit my website at: theherbalbakeshoppe.com

Join me on Patreon

Connect with me on Facebook, Instagram and Twitter

If you enjoyed this episode, please follow or subscribe where ever you like to listen to podcasts! And if you have time, kindly share with your friends and family. 

ABOUT DINA

Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three humans - two daughters and one son all now living their young adult lives - and one sweet Pomeranian named Maci.

Could chicken soup be medicinal because of the plant and herbal ingredients?. Chicken adds nourishment but I propose the healing qualities are due to onions, thyme, bay leaves and pepper.

Chicken Stock (from my kitchen)

½ gallon water (2 quarts)

3 pounds chicken bones (joints - wings, backs)

2 cups chopped onion

1 cup chopped carrot

1 cup chopped celery

1 Tablespoon thyme

½ Tablespoon pepper

2 bay leaves

Run bones under cold water for 5 minutes, drain. Add bones to stock pot with water, bring to gentle simmer. Skim off impurities and fat that rises to the surface. Add mirepoix and herbs. Gently simmer uncovered, replenishing water as needed for 3-4 hours. Strain and cool quickly. Store in refrigerator or freezer.

Mentions:

MFK Fisher How to Cook Like a Wolf

---Deepest gratitude to Andrea Klunder, my podcast boss.  Find her at thecreativeimposter.com. 

Original music by Dylan Rice

---

Please send me your comments, requests, or feedback.  Send me a message, voice or write an email, my email is dina@theherbalbakeshoppe.com.

I look forward to hearing from you!

To get herb inspired recipes, plant profiles and read more about herbal medicine, visit my website at: theherbalbakeshoppe.com

Join me on Patreon

Connect with me on Facebook, Instagram and Twitter

If you enjoyed this episode, please SUBSCRIBE TO THE SHOW where ever you like to listen to podcasts! And if you have time, kindly leave me a rating and review. 

---

ABOUT DINA

---

Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three - two daughters and one son all now in college. Dina loves cooking for her family despite the challenges this creates. She passionately loves exploring culinary herbalism and has been working on stocking her home kitchen apothecary or medicine cabinet. 

Another form of kitchen alchemy and extraction: Kvass. This fermented beverage is refreshing and tangy. Using Kvass as broth may be unconventional but it is also uncommonly good, especially beet kvass used in borscht, either cold or hot. Give it a try.

Kvass Recipe

12 slices dark rye bread

2-3 quarts hot water

¼ cup sugar or honey

1 ¼ teaspoon dry active yeast

1 Tablespoon lemon juice

12 raisins

For Beet Kvass

2-4 beets, peeled and cubed

2-3 quarts water

Mentions:

Beyond the North Wind by Darra Goldstein

The Brothers Karamazov by Fyodor Dostoyevsky

Borodinsky Rye Bread

---Deepest gratitude to Andrea Klunder, my podcast boss.  Find her at thecreativeimposter.com. 

Original music by Dylan Rice

---

Please send me your comments, requests, or feedback.  Send me a message, voice or write an email, my email is dina@theherbalbakeshoppe.com.

I look forward to hearing from you!

To get herb inspired recipes, plant profiles and read more about herbal medicine, visit my website at: theherbalbakeshoppe.com

Join me on Patreon

Connect with me on Facebook, Instagram and Twitter

If you enjoyed this episode, please FOLLOW OR SUBSCRIBE TO THE SHOW where ever you like to listen to podcasts! And if you have time, kindly leave me a rating and review. 

---

ABOUT DINA

---

Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three - two daughters and one son all now in college. Dina loves cooking for her family despite the challenges this creates. She passionately loves exploring culinary herbalism and has been working on stocking her home kitchen apothecary or medicine cabinet. 

Join me in my kitchen apothecary as I make the easiest stock ever. Just garlic and water simmered together results in a versatile, flavorful and densely nourishing stock. It's perfect for making vegetable soup, rice, marinara sauce or beans. 

Garlic Stock

makes 2 quarts

2 whole heads garlic

1 Tablespoon olive oil

2 quarts water

Gently wash garlic head under running water, pat dry with a paper towel.

Slice garlic head in half horizontally.

In a large stockpot, heat olive oil over medium heat. Add halved garlic cut side down, cooked stirring occasionally about 3 minutes until garlic begins to smell aromatic. Take care not to burn garlic.

Add water, bring to boil, then lower heat to just maintain a simmer. Continue to simmer for 1 hour. Strain, discard garlic and peels. May season to taste. 

Original music by Dylan Rice

---Please send me your comments, requests, or feedback.  Send me a message, voice or write an email, my email is dina@theherbalbakeshoppe.com.

I look forward to hearing from you!

To get herb inspired recipes, plant profiles and read more about herbal medicine, visit my website at: theherbalbakeshoppe.com

Join me on Patreon

Connect with me on Facebook, Instagram and Twitter

If you enjoyed this episode, please SUBSCRIBE TO THE SHOW where ever you like to listen to podcasts! And if you have time, kindly leave me a rating and review. 

---

ABOUT DINA

---

Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three - two daughters and one son all now in college. Dina loves cooking for her family despite the challenges this creates. She passionately loves exploring culinary herbalism and has been working on stocking her home kitchen apothecary or medicine cabinet. 

Chocolate begins as the seeds of Theobroma cacao, a tropical tree. After much processing, we are gifted cocoa powder which is in itself an herbal remedy, a delicious one at that. Come join me in this pop-up tea salon episode where we brew a warm comfort cup of cocoa. 

**NEW TRIAL OFFERING: Herbal Kitchen Styling Sessions**

To Schedule Click Here

Mentions:

Jim McDonald: Herbcraft.org

Jim's Virtual Classes 

Cocoa Tea Recipe

12 ounces herbal tea (chamomile, mint or any favorite)

1 teaspoon 100% dark cocoa powder

¼ teaspoon cinnamon

¼ cup coconut milk

Simmer together 10 minutes.

Stir in 1 tablespoon honey.

Inulin-Rich Cocoa

3 cups water

1 teaspoon burdock root powder

1 teaspoon dandelion root powder

2 teaspoons 100% dark cocoa powder

Simmer together 20 minutes

Stir in 2 tablespoons honey.

CONNECT WITH DINA

Together we can transform our kitchens into a unique apothecary.

---Deepest gratitude to Andrea Klunder, my podcast boss.  Find her at thecreativeimposter.com. 

Original music by Dylan Rice

---

Please send me your comments, requests, or feedback.  Send me a message, voice or write an email, my email is dina@theherbalbakeshoppe.com.

I look forward to hearing from you!

To get herb inspired recipes, plant profiles and read more about herbal medicine, visit my website at: theherbalbakeshoppe.com

Join me on Patreon

Connect with me on Facebook, Instagram and Twitter

If you enjoyed this episode, please SUBSCRIBE TO THE SHOW where ever you like to listen to podcasts! And if you have time, kindly leave me a rating and review. 

---

ABOUT DINA

---

Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three - two daughters and one son all now in college. Dina loves cooking for her family despite the challenges this creates. She passionately loves exploring culinary herbalism and has been working on stocking her home kitchen apothecary or medicine cabinet.