First Meeting of the Virtual Wine Circle. Wines from your garden

[medpretzel]

As we are preparing our syllabus for the First Meeting of our Virtual Wine Circle, we'd like to ask you what your thoughts are:

1. We were thinking about doing a wine tasting with a store-bought wine that anyone can find. Reasoning behind this is that we will all be tasting the same wine and learning a few descriptors along the way. No worry, no expensive wines will be bought! We were thinking of having a different store-bought wine every circle meeting - what do you think?
We don't want to solely do wine tasting, but as I said, we would all benefit in learning the descriptors and we all will know what the other is talking about when someone says "flabby" (or for me, insipid!).

2. We will be also discussing Colin Tweed's talk, "Methods of Juice Extraction." Please think about how you get the juice out of your fruit. A little preparation for the Circle meeting is asked of you. Otherwise we'd be sitting there for over 6 hours to get everyone's questions answered!

3. There will be a discussion forum, but we would like to ask you to try to keep on track with the topic. It's easy to go off topic while tasting wine (trust me!) but please try.

We're not sure of the date at the moment of the VIrtual Wine Circle, but please keep this page as a reference. I am sure Bobby will also post the date of our meeting on the Calendar.

Don't worry, it's not set in stone. These were more some thoughts than anything else. Your comments are appreciated, and NEEDED!!!

M.

[lockwood1956]

first video uploaded to youtube

Martina's making wines from your garden

I think this should be the first topic for a few reasons....

1. Its uploaded and ready to go
2. Colins talk is tremendous but deals with fruit available later in the year
3. Flowers and herbs are available sooner
4. we have the resources listed below to use.


Part One

Part Two

Part Three



in three parts, when the first part loads you will see the url for the next two, so you dont ave to keep returning to this page to watch the video

watch the video and we will discuss it during the first meeting of the virtual wine circle. No date set as yet, but hoping for soon, perhaps Sun may 3rd, sometime in the afternoon? to give everyone time to watch it.

Once we get rolling it will be a regular time and date, so everyone knows when it will be.

Please find below Martina's list of usable and non-usable herbs and flowers

ENJOY!

[lockwood1956]

Supplied by Martina



I gave a speech at WinePress.US winemaking convention last year, and this was the handout.

The speech was about things you can find in your back yard to make wine with.

This is basically the handout, including the "no-no" list and "caution" list.


Alliums (leeks, chives, garlic, garlic chives) - Known as the "Flowering Onions." There are approximately four hundred species that includes the familiar onion, garlic, chives, ramps, & shallots. All members of this genus are edible. Their flavors range from mild onions & leeks right through to strong onion & garlic. All parts of the plants are edible. The flowers tend to have a stronger flavor than the leaves & the young developing seed-heads are even stronger.

Chive Blossoms - Use whenever a light onion flavor & aroma is desired. Separate the florets & enjoy the mild, onion flavor in a variety of wines.

Garlic Blossoms - The flowers can be white or pink, & the stems are flat instead of round. The flavor has a garlicky zing. Milder than the garlic bulb.

Angelica - Depending on the variety, flower range from pale lavender-blue to deep rose. It has a flavor similar to licorice. Angelica is valued culinary from the seeds & stems, which are candied & used in liqueurs, to the young leaves & shoots. The leaves have a stronger, clean taste.
NOTE: Chewing on angelica or drinking tea brewed from it will cause local anesthesia, but it will heighten the consumer's immune system. It has been shown to be effective against various bacteria, fungal infections & even viral infections.

Anise: Anise has a similar taste to licorice, & is an easy herb to grow.
NOTE: Medicinal properties: it can be used for digestive issues & coughs/congestion.

Anise Hyssop - Both flowers & leaves have a delicate anise or licorice flavor. Some people say the flavor reminds them of root beer.

Apple Blossoms - Apple Blossoms have a delicate floral flavor & aroma.
NOTE: Eat in moderation as the flowers may contain cyanide precursors. The seeds of the apple fruit & their wild relations are poisonous

Arugula - Also called garden rocket, roquette, rocket-salad, Oruga, Rocketsalad, rocket-gentle. The flowers are small, white with dark centers & can be used in wine for a light piquant flavor. Arugula resembles radish leaves in both appearance & taste. Leaves are compound & have a spicy, peppery flavor that starts mild in young leaves & intensifies as they mature.
NOTE: Arugula has been grown as a vegetable in the Mediterranean area since Roman times, & was considered an aphrodisiac. This has not been proven.

Aquatic Plants - Cattails have edible shoots & roots & even the pollen has been used in making biscuits. Arrowheads form large edible tubers at the root ends, called duck potatoes, which were consumed by Native Americans. Watercress (Rorippa nasturtium-aquaticum) has many historic medicinal uses & its spicy vegetation continues to be used in salads & garnishes.

Banana Blossoms - Also know as Banana Hearts.The flowers are a purple-maroon torpedo shaped growth appears out of the top of usually the largest of the trunks. Banana blossoms are used in Southeast Asian cuisines. The tough covering is usually removed until you get to the almost white tender parts of the blossom. It should be sliced & let it sit in water until most of the sap are gone. Make sure the blossom comes from a variety that isn't bitter.

Basil - Depending on the type, the flowers are either bright white, pale pink, or delicate lavender. The flavor of the flower is milder, but similar to the leaves of the same plant. Basil also has different varieties that have different milder flavors like lemon & mint.

Bay leaf - If eaten whole, bay leaves are pungent & have a sharp, bitter taste. The flavor of the California bay leaf is a bit more intense & bitter than the Turkish. As with many spices & flavorings, the fragrance of the bay leaf is more noticeable in cooked foods than the taste.

Bee Balm - Also called Wild Bergamot, Wild Oswego Tea, Horsemint, Monarda. Wild bee balm tastes like oregano & mint. The taste of bee balm is reminiscent of citrus with soft mingling of lemon & orange. The red flowers have a minty flavor. The leaves taste like the main ingredient in Earl Gray Tea.
NOTE: For medicinal usage, Monarda has been known to treat headaches & fevers by infusing crushed leaves in boiling water.

Borage - Has lovely cornflower blue star-shaped flowers. Blossoms have a cool, cucumber taste.
NOTE: Borage is also sometimes indicated to alleviate & heal colds, bronchitis, & respiratory infections in general for its anti-inflammatory & balsamic properties.

Broccoli Florets - The top portion of broccoli is actually flower buds. Given time each will burst into a bright yellow flower, which is why they are called florets. Small yellow flowers have a mild spiciness (mild broccoli flavor).

Broom –

Buchu Leaf - Buchu, Latin name Agathosma betulina, is a small shrub native to South Africa where it is used as a popular flavoring agent to impart a peppermint-like flavor to brandies & wines.
NOTE: First used by the Hottentot tribe, it gained wide use in Europe & Africa where the dried leaves of Buchu have long been used as a folk remedy for the treatment of almost every known affliction.

Burnet - The taste usually is likened to that of cucumbers, & burnet can be used interchangeably with borage. Burnet tolerates drought, heat & cold well.
NOTE: The leaves contain Vitamin C. A poultice of its leaves will stop minor bleeding; some species were used for this in the Han Dynasty period in China.

Calendula - Also called Marigolds. A wonderful edible flower & a great wine. Flavors range from spicy to bitter, tangy to peppery. Their sharp taste resembles saffron (also known as Poor Man’s Saffron). Has pretty petals in golden-orange hues. When planted near tomato plants in the garden, Marigolds help to eliminate aphids.
NOTE: Use internally or topically for minor wounds, eczemas & cysts as well as diaper rash & cradle cap in infants.
Caraway –The fruits, usually used whole, have a pungent, anise-like flavor & aroma that come from essential oils, mostly carvone & limonene.
NOTE: The seeds may be used for colic, loss of appetite, digestive disorders & to dispel worms.

Cardamom – Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is a common ingredient in Indian cooking, & is often used in baking in Nordic countries.
NOTE: In South Asia, green cardamom is broadly used to treat infections in teeth & gums, to prevent & treat throat troubles, congestion of the lungs & pulmonary tuberculosis, inflammation of eyelids & also digestive disorders. It is also reportedly used as an antidote for both snake & scorpion venom.

Carnations - To use the surprisingly sweet petals in wine, cut them away from the bitter white base of the flower. Dianthus are the miniature member of the carnation family with light clove-like or nutmeg scent. Carnation petals are one of secret ingredients that has been used to make Chartreuse, a French liqueur, since the 17th century.

Cassia – Similar to cinnamon.
NOTE: European health agencies have warned against consuming high amounts of cassia, due to a toxic component called coumarin.

Catnip – Both true catnip & Faassen's catnip have a sharp, biting taste, while the taste of giant catmint is bland.

Cayenne pepper –

Celery seed -

Chamomile - The flowers are small & daisy-like & have a sweet, apple-like flavor. Chamomile has soothing, calming & relaxing properties. It helps digestion, coughs, colds, poor skin, & is used as a liver tonic. The entire chamomile plant can be used for wine. However, the flowers are the most flavorful.
NOTE: Drink chamomile tea in moderation as it contains thuaone; ragweed sufferers may be allergic to chamomile.

Chervil - Chervil flowers are delicate white flowers with an anise flavor. Chervil's flavor is lost very easily, either by drying the herb, or too much heat.
NOTE: Chervil had various traditional uses. Pregnant women bathed in an infusion of it; a lotion of it was used as a skin cleanser; & it was used medicinally as a blood purifier.

Chicory - Earthy flavor, eat either the petals or the buds. Chicory has a pleasant, mild-bitter taste that has been compared to endive.
NOTE: Chicory, especially the flower, was used as a treatment in Germany, & is recorded in many books as an ancient German treatment for everyday ailments. Howard (1987) mentions is use as, variously, a tonic & appetite stimulant, & as a treatment for gallstones, gastro-enteritis, sinus problems & cuts & bruises.

Chickweed - Earthy flavor, similar to beets.

Chili –

Chrysanthemums - Tangy, slightly bitter, ranging in colors from red, white, yellow & orange. They range in taste from faint peppery to mild cauliflower. The leaves can also be used to flavor vinegar. Always remove the bitter flower base & use petals only.

Cilantro/Coriander - Like the leaves & seeds, the flowers have a strong herbal flavor. Use leaves & flowers raw as the flavor fades quickly when cooked.
NOTE: Coriander has been used as a folk medicine for the relief of anxiety & insomnia, as well as a general digestive aid.

Cinnamon – ½ stick per gallon.
NOTE: Cinnamon has been used to treat diarrhea & other problems of the digestive system. Cinnamon is high in antioxidant activity.

Citrus blossoms (orange, lemon, lime, grapefruit, kumquat) - Use highly scented waxy petals sparingly. Distilled orange flower water is characteristic of Middle Eastern pastries & beverages. Citrus flavor & lemony.

Clove – 1 clove per gallon wine is usually recommended.
NOTE: Large amounts should be avoided in pregnancy. Cloves can be irritating to the GI tract, & should be avoided by people with gastric ulcers, colitis, or IBS. In overdoses, cloves can cause vomiting, nausea, diarrhea, & upper GI hemorrhage. Severe cases can lead to changes in liver function, dyspnea, loss of consciousness, hallucination, & even death.

Clover - Sweet, anise-like, licorice. Clovers are a valuable survival food, as they are high in protein, widespread, & abundant.
NOTE: They are not easy to digest raw, but this can be easily fixed by boiling for 5-10 minutes. Dried flowerheads & seedpods can also be ground up into a nutritious flour & mixed with other foods. Dried flowerheads can also be steeped in hot water for a healthy, tasty tea.

Cornflower - Also called Bachelor’s button. They have a slightly sweet to spicy, clove-like flavor. Bloom is a natural food dye.

Cumin –

Dame's Rocket (Hesperis matronalis) - Also called Sweet Rocket or Dame's Violet. This plant is often mistaken for Phlox. Phlox has five petals; Dame's Rocket has just four. The flowers, which resemble phlox, are deep lavender, & sometimes pink to white. The plant is part of the mustard family. The plant & flowers are edible, but fairly bitter. The leaves should be picked before the plant flowers.

Dandelions - Member of Daisy family. Flowers are sweetest when picked young, & just before eating. They have a sweet, honey-like flavor. Mature flowers are bitter. Dandelion buds are tastier than the flowers: best to pick these when they are very close to the ground, tightly bunched in the center, & about the size of a small gumball.
NOTE: The dandelion can be used for dyspeptic, liver & gallbladder complaints, infections of the urinary tract, & loss of appetite.

The dandelion is considered to be very safe.

Day Lilies - Slightly sweet with a mild vegetable flavor, like sweet lettuce or melon. Their flavor is a combination of asparagus & zucchini.
NOTE: Many Lilies contain alkaloids & are NOT edible. Day Lilies may act as a diuretic or laxative; eat in moderation

Dill - Tangy; like leaves but stronger. Use yellow dill flowers as you would the herb itself. NOTE: Dill helps an upset stomach, indigestion, coughs, colds, & bronchitis, fever, sore throat, & tendency to infection, urinary tract infections & sleep disorders. It stimulates the appetite, acts as a nerve sedative, & is a blood & liver tonic. Dill seeds have been proven the most effective.

Elderberry - The blossoms are a creamy color & have a sweet scent & sweet taste. When harvesting elderberry flowers, do not wash them as that removes much of the fragrance & flavor. Instead check them carefully for insects. The fruit is used to make wine.
NOTE: All other parts of this plant are poisonous! Do not even eat the stems of the flowers!

English Daisy - The flowers have a mildly bitter taste.
NOTE: Bellis perennis is also a widely used homeopathic remedy. Herbalists use it to treat kidney problems, rheumatism, arthritis, bronchitis & diarrhea. It also has astringent properties.

Fennel - Lovely, star-burst yellow flowers have a mile anise flavor.
NOTE: Fennel helps bronchitis, digestive problems, coughs, stimulates movement of food through the stomach & intestines, dries respiratory phlegm & destroys germs.

Fenugreek – The dried leaves have a bitter taste & a strong characteristic smell.
NOTE: A side effect of consuming even small amounts of fenugreek (even as just an infusion in water) is a maple syrup or curry smell in the eater's sweat & urine.

Ginger –
NOTE: Helps appetite loss, motion sickness, up-set stomach, relieves gas, loosens phlegm, & soothes earaches.

Goldenrod - A wonderfully aromatic plant.

Gorse – The flowers have a very distinctive strong coconut scent.

Hawthorn – “A light & delicious wine.” CJJ Berry

Heather - Heather is an ingredient in gruit, a mixture of flavorings used in the brewing of beer during the Middle Ages before the use of hops. The use of heather in the brewing of the modern heather beer is carefully regulated.
NOTE: Heather must be cleaned carefully before brewing, as the undersides of the leaves may contain a dusting of an ergot-like fungus, which is a hallucinogenic intoxicant.

Hibiscus - Cranberry-like flavor with citrus overtones. Mixes well with Rose-hips.
NOTE: Extracts of some hibiscus species are claimed to have health benefits, including prevention of constipation, bladder infections & nausea, & high blood pressure. The studies that yielded these results are debated.

Honeysuckle - Sweet honey flavor. Berries are highly poisonous - Do not eat them! Flowers must be fully open & dry when picking.

Horehound - Not the prettiest plant in the herb garden, but is still a worthwhile addition. The leaves & young shoots may be used. The flavor can be described best perhaps, as an almost berry flavored rootbeer or menthol-like taste. Because of the taste, it was long used in the past as a flavoring for sweets & teas. & as a substitute for hops in beer.

NOTE: Horehound helps with a sore throat. For ordinary cold, a simple infusion of horehound (horehound tea) is generally sufficient in itself. The tea may be made by pouring boiling water on the fresh or dried leaves, 1 OZ. of the herb to the pint. A wineglassful may be taken three or four times a day.

Horseradish – Horseradish is perennial in hardiness zones 5 - 9 & can be grown as an annual in other zones, though not as successfully as in zones with both a long growing season & winter temperatures cold enough to ensure plant dormancy. Leaves of the plant, which are edible, aren't commonly eaten, & are referred to as 'horseradish greens.'

Hyssop - Hyssop leaves have a slightly bitter minty flavor, although it should be used sparingly as the flavor is very strong.
NOTE: Hyssop also has medicinal properties which are listed as including expectorant, carminative, relaxes peripheral blood vessels, promotes sweating, anti-inflammatory, anti-catarrhal, antispasmodic.

Impatiens - Very bland taste.

Johnny-Jump-Ups - Lovely yellow, white & purple blooms have a mild wintergreen flavor.


Juniper berry – Main ingredient of Gin. Makes a very pleasant wine.
NOTE: The Greeks used the berries in many of their Olympics events because of their belief that the berries increased physical stamina in athletes.

Lavender - Sweet, floral flavor, with lemon & citrus notes. Flowers taste good in a glass of champagne, but careful not to overdo it.
NOTE: Do not consume lavender oil unless you absolutely know that it has not be sprayed & is culinary safe.

Lemon Balm - Use the plants leaves. A good combination is lemon balm & fennel.
NOTE: Lemon Balm will help bloating, gas, mood disorders, bronchial inflammation, high blood pressure, mild vomiting, toothache, earache & headaches. Lemon Balm has anti-bacterial & anti-viral properties.

Lemon myrtle - Intensive, refreshing & very, very lemon-like; the odor has been described, without undue exaggeration, as “more lemon than lemon”. Taste is similar, very intensive, pleasant & warm.

Lemon Verbena - Tiny cream-colored citrus-scented blossoms. Leaves & flowers steeped as wine base. Lemon verbena leaves are used to add a lemony flavor to wines.

Lemongrass: Lemongrass is another versatile herb. Lemongrass has become popular in the news since it may help decrease cholesterol levels.
NOTE: It can also help with coughing, bladder problems, digestive issues, headaches, fever & it also promotes perspiration. Lemongrass in some cases has been used as a mild depressant for the central nervous system.

Lilac - The flavor of lilacs varies from plant to plant. Very perfumy, slightly bitter. Has a distinct lemony taste with floral, pungent overtones.

Linden –Tilia. Small flowers, white to yellow was are delightfully fragrant & have a honeylike flavor.
NOTE: Frequent consumption of linden flower tea can cause heart damage

Mallow – Where the “Marsh Mallow” gets its name. Mallow has only a neutral, greenish taste. Sticky, sweet.

Marjoram - Flowers are a milder version of plant's leaf. Use as you would the herb. Although considered cold-sensitive, marjoram can sometimes prove hardy even in zone 5.

Mint - The flavor of the flowers is minty, with different overtones depending on the variety.

Mustard - Young leaves can be steamed, used as a herb, eaten raw, or cooked like spinach.
NOTE: Some people are highly allergic to mustard. Start with a small amount.

Nasturtiums - Come in varieties ranging from trailing to upright & in brilliant sunset colors with peppery flavors. Nasturtiums rank among most common edible flowers. Blossoms have a sweet, spicy flavor similar to watercress. Nasturtiums are also considered widely useful companion plants. They repel a great many cucurbit pests, like squash bugs, cucumber beetles, & several caterpillars.

Nutmeg – Flavor tends to be mild in wine.
NOTE: In low doses, nutmeg produces no noticeable physiological response. Large doses of 30 g (~6 teaspoons) or more are dangerous, potentially inducing convulsions, palpitations, nausea, eventual dehydration, & generalized body pain.

Oak leaf – Differences between spring leaves & autumn leaves. Autumn oak-leaf wine usually is a medium wine, fragrant with the rich taste of the fall.

Okra flower - The flowers are 4–8 cm diameter, with five white to yellow petals, often with a red or purple spot at the base of each petal. The fruit is a capsule up to 20 cm long, containing numerous seeds.

Oregano - Milder version of plant's leaf. Use as you would the herb.
NOTE: Aids in reducing flatulence, cough & bronchitis

Pansy - Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but if you eat the whole flower, there is a winter, green overtone.
NOTE: In Shakespeare's “A Midsummer Night's Dream,” the juice of a pansy blossom ("before, milk-white, now purple with love's wound, And maidens call it love-in-idleness") is a love potion.

Paprika - Paprika is a spice made from the grinding of dried sweet red bell peppers.

Parsley – gives wine a bitter aspect. Use sparingly, & use fresh parsley for best results.
NOTE: Tea may be used as an enema. Chinese & German herbologists recommend parsley tea to help control high blood pressure by increasing diuresis.

Pea Blossoms - Edible garden peas bloom mostly in white, but may have other pale coloring. The blossoms are slightly sweet & crunchy & they taste like peas. The shoots & vine tendrils are edible, with a delicate, pea-like flavor. Here again, remember that harvesting blooms will diminish your pea harvest, so you may want to plant extra.
NOTE: Flowering ornamental sweet peas are poisonous.

Pepper, black –Pepper loses flavor & aroma through evaporation, so airtight storage helps preserve pepper's original spiciness longer. Pepper can also lose flavor when exposed to light.

Peppermint –The leaves & flowering tops are the usable portion of this plant. They are collected as soon as the flowers begin to open & then are carefully dried. The wild form of the plant is less suitable for this purpose.
NOTE: helps indigestion, head colds, headaches, appetite loss, bronchitis, & fever & gallbladder problems. It can be used as a blood & liver tonic.

Pomegranate seed (anardana) -

Poppy seed – According to the Encyclopedia Britannica's entry regarding the Opium poppy seeds, the seed contains no narcotic elements.

Primrose - Colorful with a sweet, but bland taste. CJJ Berry describes it as a “delightful light but wonderfully perfumed flower wines.”
NOTE: Primrose is well-known in folk medicinal practice. The flowers can be used to strengthen nerves & to be a remedy against cough. As an expectorant, primrose is widely used against bronchitis, pneumonia, bronchial asthma, flu, & rheumatic pains.

Queen Anne's Lace - Also known as Wild Carrot & Bishop's Lace. It is the original carrot, from which modern cultivars were developed, & it is edible with a light carrot flavor. The flowers are small & white, & bloom in a lacy, flat-topped cluster.
NOTE: The problem is that this plant looks almost exactly like another wild plant, Wild or Poison Hemlock, which often grows profusely in similar habitats, & is said to be the most poisonous plant native to the United States. The best way to differentiate between the two plants is to remember that Queen Anne's Lace has a hairy stem, while the stems of Wild Hemlock are smooth & hairless & hollow with purple spots.A teaspoon of crushed seeds has long been used as a form of natural birth control – its use for this purpose was first described by Hippocrates over 2,000 years ago.

Radish Flowers - Depending on the variety, flowers may be pink, white or yellow, & will have a distinctive, spicy bite (has a radish flavor).

Rosemary - Fresh or dried herb & blossoms. Rosemary has a bitter, astringent taste, which complements oily foods. Rosemary has a very old reputation for improving memory, & has been used as a symbol for remembrance (during weddings, war commemorations & funerals) in Europe, probably as a result of this reputation.
NOTE: Large quantities of rosemary leaves can cause adverse reactions, such as coma, spasm, vomiting, & pulmonary edema (fluid in the lungs) that can be fatal.

Rose hips - Rose hips of some species, especially Rosa canina (Dog Rose), have been used as a source of Vitamin C. Rose hips are commonly used as an herbal tea, often blended with hibiscus.
NOTE: As an herbal remedy, rose hips are attributed with the ability to prevent urinary bladder infections, & assist in treating dizziness & headaches.

Roses - Flavors depend on type, color, & soil conditions. Flavor reminiscent of strawberries & green apples. Sweet, with subtle undertones ranging from fruit to mint to spice. All roses are edible, with the flavor being more pronounced in the darker varieties.
NOTE: Be sure to remove the bitter white portion of the petals

Rue - Rue leaves & berries are an important part of the cuisine of Ethiopia & rue is also used as a traditional flavoring in Greece & other Mediterranean countries. In Istria, there is a grappa/rakija recipe that calls for a sprig of rue. The plant produces seeds that can be used for porridge.

Safflower - Its dried flowers, Mexican saffron, are used as a food colorant in place of the more aromatic & expensive Spanish saffron.

Saffron – Saffron is characterized by a bitter taste & a hay-like fragrance. It also contains a carotenoid dye, that gives food a rich golden-yellow hue.
NOTE: Medicinally, saffron has a long history as part of traditional healing; modern medicine has also discovered that it has anticarcinogenic, anti-mutagenic, immunomodulating, & antioxidant-like properties.

Sage - The flowers are violet-blue, pink or white up to 1 3/8 inches long, small, tubelike, clustered together in whorls along the stem tops. Flowers have a subtler sage taste than the leaves.
NOTE: The Latin name for sage: salvia, means “to heal”. Although the effectiveness of sage is open to debate, it has been recommended at one time or another for just about every ailment. Modern evidence supports its effects as an antihydrotic, antibiotic, antifungal, astringent, antispasmodic, estrogenic, & hypoglycemic. Sage has been found to be effective in the management of mild to moderate Alzheimer's disease.

Sarsaparilla – Most notably, sarsaparilla was traditionally the ingredient that gave root beer its distinctive taste. Now mostly replaced by artificial flavors, sarsaparilla may still be used occasionally as a flavoring for foods or medications because it can hide bitter tastes. In the past, some individuals used it as a tonic because its strong flavor was believed to increase appetite & improve digestion.
NOTE: Orally, sarsaparilla also has weak diuretic & laxative effects, which may make it useful in promoting the loss of excess water from the body & also in treating mild constipation. It may promote sweating, which may help to reduce fever. Sarsaparilla may also contain chemicals that act as a mild expectorant. However, none of these effects have been verified through clinical studies.

Sassafras - Sassafras generates an extremely sweet-spicy smoke, useful in smoking meats. May remind you of root beer.
NOTE: The pith is used in the U.S. to soothe eye inflammation & ease catarrh.

Savory - The flavor of the flowers is somewhat hot & peppery. Summer Savory tastes like peppery Thyme. Winter Savory has a stronger, more piney flavor.

Scarlet Runner Beans - Bean pods toughen as they age, so make use of young pods as well as flowers. Please note: Sweet Pea flowers are not edible.

Scented Geraniums - The flower flavor generally corresponds to the variety. For example, a lemon-scented geranium would have lemon-scented flowers. They come in fragrances from citrus & spice to fruits & flowers, & usually in colors of pinks & pastels.
NOTE: Citronelle variety may not be edible.

Sorrel - Sorrel flowers are tart, lemon tasting. So use like a lemon. In the Caribbean, sorrel typically refers to Jamaican Red Sorrel (Roselle). A popular beverage there is dark red, & has a sweet, spiced flavor. The edible leaves have a flavor that is very similar to that of kiwifruit, or sour wild strawberries.
NOTE: Because of the mildly acidic taste, some say that it quenches thirst, & consider it helpful in boosting the appetite.

Squash Blossoms - Squash & pumpkin blossoms are edible & taste mildly of raw squash. Prepare the blossoms by washing & trimming the stems & remove the stamens.

Stevia - For centuries, the Guaraní tribes of Paraguay & Brazil used Stevia species, primarily S. rebaudiana, as a sweetener.
NOTE: Medicinal teas for treating heartburn & other ailments have been reported. Its use in winemaking has yet to be tried.

Sunflower - The flower is best eaten in the bud stage when it tastes similar to artichokes. Once the flower opens, the petals may be used like chrysanthemums, the flavor is distinctly bittersweet.

Sweet Woodruff - The flower flavor is sweet & grassy with a hint of nutty, vanilla flavor.
NOTE: Can have a blood thinning effect if eaten in large amounts

Tamarind – The fruit pulp is edible & popular. The hard green pulp of a young fruit is very sour & acidic. The ripened fruit is sweeter, yet still distinctively sour.

Tarragon - Tarragon has an aromatic property reminiscent of anise. French tarragon is the variety generally considered best for the kitchen.

Thyme – Thyme, while flavourful, does not overpower & blends well with other herbs & spices.

NOTE: Thyme helps bronchitis, coughs, sinuses, nose & throat, larynx & whooping cough. In traditional Jamaican childbirth practice, thyme tea is given to the mother after delivery of the baby. It may cause uterine contractions & more rapid delivery of the placenta.

Tulip Petals - Flavor varies from tulip to tulip, but generally the petals taste like sweet lettuce, fresh baby peas, or a cucumber-like texture & flavor.
NOTE: Some people have had strong allergic reactions to them. If touching them causes a rash, numbness etc. Don't eat them! Don't eat the bulbs ever.

Turmeric –It has an earthy, bitter, peppery flavor.
NOTE: It is taken in some Asian countries as a dietary supplement, which allegedly helps with stomach ailments. It is currently being investigated for possible benefits in Alzheimer's disease, cancer & liver disorders.

Violets - Sweet, perfumed flavor. Related flowers, Johnny jump-ups or violas, & pansies now come in colorful purples & yellows to apricot & pastel hues.

Yarrow - Yarrow is sweet with a slight bitter taste.
NOTE: The most medicinally active part of the plant are the flowering tops. They also have a mild stimulant effect, & have been used as a snuff. Today, yarrow is valued mainly for its action in colds & influenza, & also for its effect on the circulatory, digestive, & urinary systems.

Yucca Petals - The white Yucca flower is crunchy with a mildly sweet taste (a hint of artichoke).

[lockwood1956]

Supplied by Martina

Flowers/Plants to Avoid at All Costs!!!

Common Name (Botanical Name)

Aconite (wolfsbane, monkhood)
Aconitum spp.
Anemone (windflower)
Anemone spp.
Anthurium
Anthurium spp.
Atamasco lily
Zephyranthes spp.
Autumn crocus
Colchicum autumnale
Azalea
Azalea spp. (Rhododendron spp.)
Baneberry
Actaea spp.
Black locust
Robinia pseudo-acacia
Bloodroot
Sanguinaria canadensis
Boxwood
Buxus spp.
Burning bush (strawberry bush, spindle tree, wahoo)
Euonymus spp
Buttercup
Ranunculus spp.
Butterfly weed
Asclepias spp.
Caladium
Caladium spp.
Calla (calla lily)
Calla palustris (Zantedeschia aethiopica)
Carolina jasmine (yellow jessamine)
Gelsemium sempervirens
Castor bean
Ricinus communis
Cherry laurel
Prunus caroliniana
Chinaberry (bead tree)
Melia azedarach
Christmas rose
Helleborus niger
Clematis
Clematis spp.
Daffodil
Narcissus spp.
Deadly nightshade (belladonna)
Atropoa belladona
Death cammas (black snakeroot)
Zigadenus spp.
Delphinium (larkspur)
Delphinium spp.
Dogbane
Apocynum androsaemifolium
Dumbcane
Dieffenbachia spp.
Elephant ears
Colocasia antiquorum
False hellebore
Veratrum viride
Four o'clock
Mirabills jalapa
Foxglove
Digitalis purpurea
Giant elephant ear
Alocasia spp.
Gloriosa lily
Glonosa superba
Golden chain tree (laburnum)
Labunum anagryroides
Goldenseal
Hydrastis canadensis
Heavenly bamboo (nandina)
Nandinaa domestica
Henbane (black henbane)
Hyoscyamus niger
Horse chestnut (Ohio buckeye)
Aesculus spp.
Horse nettle
Solanum spp.
Hyacinth
Hyacinthus orientalis
Hyacinth bean
Dolicbos lab lab
Hydrangea
Hydrangea spp.
Iris
Iris spp.
Ivy (English ivy)
Hedera helix
Jack-in-the-pulpit
Arisaemia triphyllum
Jerusalem cherry
Solanum pseudocapsicum
Jessamine (jasmine)
Cestrum spp.
Jetbead (jetberry)
Rhodotypos tetrapetala
Jimson weed
Datura spp (Brugmansia spp.)
Jonquil
Narcissus spp.
Kentucky coffee tree
Gymnocladus dioica
Lantana
Lantana camara
Leopard's bane
Arnica montana
Lily of the valley
Convallaria majalis
Lobelia (cardinal flower, Indian tobacco)
Lobelia spp.
Marsh marigold
Caltha palustris
May apple (mandrake)
Podophyllum peltatum
Mescal bean (Texas mountain laurel, frijo lillo)
Sophora secundiflora
Mistletoe
Phoradendron spp.
Morning glory
Ipomoea violacea
Mountain laurel
Kalmia latifolia
Nightshade
Solanum spp.
Oleander
Nerium oleander
Periwinkle (myrtle, vinca)
Vinca spp.
Philodendron
Philodendron spp. (Monstera spp.)
Pittosporum
Pittosporum spp.
Poison hemlock
Conium maculatum
Potato
Solanum tuberosum
Privet
Ligustrum spp.
Rhododendron
Rhododendron spp.
Rock poppy (celandyne)
Chelidonium majus
Schefflera
Schefflera spp.
Spring adonis
Adonis vernalis
Spurge
Euphorbia spp.
Star of Bethlehem
Ornithogalum umbellatum
Sweet pea
Lathyrus spp.
Tobacco
Nicotiana tabacum
Trumpet flower (chalice vine)
Solandra spp.
Water hemlock
Cicuta maculata
Wild cherry (black cherry)
Prunus serotina
Wisteria
Wisteria spp.
Yellow allamanda
Allamanda cathartica
Yellow oleander (tiger apple, be still tree, lucky nut)
Thevetia peruviana
Yesterday-today-&-tomorrow
Brunfelsia spp.

Disclaimer: This is a list of the most common poisonous plants & flowers but it is by no means complete. If the plant is not on this list, that doesn't necessarily make it edible or non-poisonous. Be sure you know what you are putting in your mouth!




Websites:

• WinePress.us http://www.winepress.us/forums/index.php
• Jack Keller’s Website: http://winemaking.jackkeller.net/
• WineWorldFDW: http://www.wineworldfdw.com/wine_recipes.html
• Celestial Seasonings: http://www.celestialseasonings.com/index.html
• Lipton Herbal Teas: http://www.lipton.com/our_products/herbal_tea/index.asp
• Old time herbs: http://www.oldtimeherbs.com

Some Blends to Think About

Anise, Marjoram, Lemon Verbena

Angelica, Clove, Orange Peel, Nutmeg

Elderberry, Lemon Balm, Spearmint

Anise, Chamomile

Lemon Verbena, Borage

Beebalm, Ginger

Lemongrass, Savory, Scented Geranium

Lemongrass, Rosemary, Thyme

Chamomile, Horehound

Chicory, Ginseng, Cinnamon

Basil, Lemongrass, Lemon Verbena, Lemon Thyme

Chamomile, Apple Mint

Hibiscus, orange peel

Rosemary, nutmeg

Spearmint, lemon balm

Anise, Banana, Elderberry




Martina’s Own Garden Wine Approach

• Make a tea
• Split into 2 glasses
• Let cool
• Get your winethief, hydrometer, acid blend, tannin, sugar!
• Take good notes.
• Cup 1: Check for color, clarity, taste, aroma.
• Additions
• Write everything down!
• Cup 2: White wine (dry) ratio 1:1
• Check for color, clarity, taste aroma.
• Additions
• SG reading for sweetening.
• Take good notes!

Martina’s General Garden Wine Recipe (US)

makes 1 gallon of fantastic garden wine!

2 quarts of fresh garden harvest, loosely packed
Water to 1 gallon
1 crushed Campden tablet (or equivalent)
1 tsp acid blend
1 tsp yeast nutrient
1 tsp yeast energizer
1/4 tsp pectic enzyme
1 can of Welch’s White Grape Concentrate (or equivalent)

If using dried herbs or flowers, substitute the fresh garden harvest with roughly 2 ounces of dried herbs.

General Garden Wine Recipe (Metric)

makes 4 liters of fantastic garden wine!

2 liters of fresh garden harvest, loosely packed
Water to 4 liters
1 crushed Campden tablet (or equivalent)
5 ml acid blend
5 ml yeast nutrient
5 ml yeast energizer
1 ml (or 1 tsp) pectic enzyme
1 can of Welch’s White Grape Concentrate (or equivalent)

If using dried herbs or flowers, substitute the fresh garden harvest with roughly 55 grams of dried herbs.

When blending 2 herbs or flowers, cumulative amount should equal what is listed in the recipe!

[lockwood1956]

OK boys and girls
first meeting of the virtual wine circle scheduled for Saturday May 16th at 7.30 p.m. (BST) in the chat room

First tutorial is Martina's wines from your garden (you made wines out of WHAT?) so if you haven't seen it already please take the time to watch it.

Part one

Part two

Part three

We will discuss this tutorial, and I would like your feedback on future tutorials.

Update on standing of virtual circle:
Spoke to execurtive committee of the Yorkshire Federation regarding VWC membership, they were very receptive indeed, and there is talk of throwing open the novice classes to members of the VWC, there would likely be huge relaxation of labelling and bottling protocols, and perhaps we could modify the "judges at the bar" event so that whoever judged the wines in those classes could potentially be online to answer questions, or perhaps some form of written feedback could be provided (most judges dont like these comment labels as they are known) an invite would be made to possibly come and visit the event, I am greatly heartened by the response from some of my fellow officers, and it seems to have sparked a great deal of get up and go among them, it gladdens my heart to see it.

To attend this first meeting, all you need is to be (even vaguely) interested, we can discuss the first tutorial (wines from your garden) so please be sure and watch it in advance, and thrash out where we would like it all to go......

~We need to have an eye on the structure of the chat room, and not wander wildly off topic, so we can really bat things out nicely, and make progress on the various topics, it will take a little time to get the format exactly right, as no-one has done this sort of thing before, but please lend your support and your input, even if you dont end up becoming a member, your input is valued.

many thanks
regards
Bob

[NorthernWiner]

~We need to have an eye on the structure of the chat room, and not wander wildly off topic

Oh come now, that NEVER happens.

Bob, early on it was mentioned that there might be a tasting of a wine that was readily available. Is that still a go and, if so, do we know what the wine is yet? I only ask because a wine that is "readily available" in the UK may be more difficult to hunt down over here.

Sounds like a grand time. Schedule permitting, I'll sure try to attend.

[medpretzel]

Oh come now, that NEVER happens.

Bob, early on it was mentioned that there might be a tasting of a wine that was readily available. Is that still a go and, if so, do we know what the wine is yet? I only ask because a wine that is "readily available" in the UK may be more difficult to hunt down over here.

Sounds like a grand time. Schedule permitting, I'll sure try to attend.

Well, Steve, you'd be really surprised....

There are plenty of wines that are both available to both countries, it just depends on what you're willing to pay.

Bob and I drank a wonderful Kendell-Jackson Chardonnay on the weekend (well, he liked it.... I thought it was too Gewuerztraminer-y) and we only paid 7 pounds and a bit for it. We got it at "Morrison's" (a "normal" grocery store - i.e. not discount like Aldi), and I thought it was pretty reasonable for an import wine.

So, I will definitely do my homework when picking the wines, and I am sure Bob can make sure we get 250 ml (at least) of it in PET bottles. Don't forget, I'm in the same boat as you here in Krautland.

M.

[NorthernWiner]

Bob and I drank a wonderful Kendell-Jackson Chardonnay on the weekend (well, he liked it.... I thought it was too Gewuerztraminer-y) and we only paid 7 pounds and a bit for it.

Cool - I used to drink a lot of K-J Chard, and that's right in line with what it costs here.

Ok, just let me know when the time comes.

By the way, you really must change your avatar one of these days. I liked the Angelina Jolie persona you had at one time... much easier to look at than crusty ol' Bob.

[lockwood1956]

So...see you all Saturday night in the chat room

[lockwood1956]

I shall (of course) also be listening to Ken Bruce on Radio 2 doing the Eurovision stuff he is so great at! and because of the wonders of BBC iPlayer, I can do both at the same time

[rjb222]

I have used a time zone clock to find out the time I should enter the chat room. First am I right on the time. Second this is during my business hours so I am wondering if some one comes in and I have to leave is there a method I can use to record the proceedings so as I can keep up?

[NorthernWiner]

So...see you all Saturday night in the chat room

Sounds great. Hope to "see" everyone there.

[Richard S]

So...see you all Saturday night in the chat room

Yup, I will be attending/lurking. Have you prepared an agenda Bob? On the other hand, not such a good idea.

[lockwood1956]

lol I'd take a bit more care over this agenda!


up for discussion is the wines from your garden tutorial and a question and answer session with the lovely M

followed by who knows what....but I'm thinking it needs to be structured and regulated (mods please) somewhat or it becomes a free for all where not a lot is learned.....

[lockwood1956]

I have used a time zone clock to find out the time I should enter the chat room. First am I right on the time. Second this is during my business hours so I am wondering if some one comes in and I have to leave is there a method I can use to record the proceedings so as I can keep up?

as long as the chat window stays open, you can look back to see what was said.

I'll look into saving the log (not sure if I can)