Parsley for acne

I had no idea until recently researching for a cooking book before trying it myself that parsley was good for getting rid of unwanted acne.

Parsley has been used for medicinal treatment for centuries, but has become just a herb we scatter on a dish to make it look fancy. We often reach for a shop bought bottle to wash or cure when we should really take a leaf out of our ancestors’ book and try simple homemade remedies.

Parsley contains a nice amount of antioxidants, which can help reduce the amount of free radicals (substances which may cause skin damage) in your body. Parsley contains beta carotene, which the body converts to Vitamin A, essential for speeding up the healing process of wounds and wrinkles. It provides antibacterial and anti fungal protection, especially when made into an essential oil. This herb is very rich in vitamin C, apparently great for brightening the skin and reducing blemishes. Vitamin C stimulates the production of collagen, which is the substance that keeps skin looking young and vital.

I was very pleased to find this evidence as we grow parsley in the veg garden. It gives the older, perhaps damaged or nibbled leaves that we do not necessarily want to choose to eat, a use.

This is my currant face wash at the moment which I would like to share. I mix the parsley with honey and apple cider vinegar, both well known ingredients for giving a kick-start to our health in a natural way.

If the apple cider vinegar is too strong for your skin, dilute it with 2tbsp water.

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Parsley Face Wash

-1 handful of parsley leaves -1tsp honey -2tbsp Apple Cider Vinegar

  1. Tear the parsley into small pieces in a bowl.
  2. Scrape a teaspoon of honey into the bowl before pouring in the apple cider vinegar. Mix well.
  3. Using a make up wipe or cotton wool pad, smear the concoction all over your face, rubbing in well and trying to encourage the parsley leaves to stick to your flesh. Continue to rub in, paying particular attention to any spots, until all of the mixture has been used up.
  4. Leave on your face for 5-10 minutes and then wash with warm water and apply a gentle moisturiser on afterwards. Repeat every three days for best results.

*If the mixture starts to irritate (sting, burn) your skin, rinse immediately. 

 

Recipe: Microwaved Potato with Mushrooms and Tomatoes – instant dinner

Sometimes you just need a really quick, easy meal to make at the end of the day. Or the middle of the day.

But wouldn’t it be great if it was actually pretty nutritious too? Or even better, using things you could possibly grow yourself?

I love making meals where everything can be grown in my own garden. It is sad, but I get very over-excited about it.

Here is one, really quick and easy idea to try…

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Mushrooms and Tomatoes

Microwaved Potatoe with Mushrooms and Tomatoes 

(Serves 1)

-1 medium/large potato -Knob of salted butter -2 large tomatoes -4 button mushrooms -Salad or green veg, to serve

  1. Poke holes in the potato and put it in the microwave for about 10-20 minutes, depending on the heat of the microwave. Keep checking – when it feels squishy all over, it is done.
  2. Melt the butter in a small saucepan or frying pan. Chop the mushrooms into fine pieces and gently fry in the butter.
  3. Chop the tomatoes up into chunky pieces and add to the frying mushrooms. Stir and leave to fry on a low heat for a few minutes. Once the mushrooms are darkened and the tomatoes are cooked, remove from the heat and serve with the potato and some salad or green veg.

Redcurrants

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The redcurrant is a member of the Ribes (gooseberry) family. It is native to parts of western Europe region – Belgium, UK, France, Norway, Sweden, Germany, Netherlands, northern Italy and Spain, Portugal, Poland and Croatia. Closely related to blackcurrants, redcurrants are grown a little more like gooseberries. All cultivated currant species have Asian and European ancestry. The most significant historical source of cultivation of currants was within Russia during the 11th century when they were grown in monastery gardens, towns and settlements. Redcurrant plants grow wild and they are cultivated both commercially and domestically for their berries. Redcurrants are able to flourish within the Northern hemisphere, in moist to wet, well-drained soil and once established they need little irrigation to survive.

Redcurrants are self-fertile. They like a sheltered, well-drained location with a fertile soil. For the sweetest tasting fruit, position them in a sunny spot but they are tolerant of a little shade and are good for training against shady walls. Usually 5-10mm in diameter, redcurrants hang in tassels known as racemes or strings that poke through the leaves.

Plant them 1.3m (60cm) apart. Plant bare-root currants in late autumn but no later than the end of winter. Container-grown plants can be planted out at anytime. Every spring, when you feed your fruit trees and bushes, also feed your redcurrants with a little Blood, Fish and Bone sprinkled around the trunk followed by a layer of well-rotted manure – not touching the plant at all so as not to burn it or encourage growth in the wrong places on the bush – and add a thick layer of mulch over the top. Water redcurrants through dry periods, especially before/during fruiting season.

Redcurrants fruit on buds that form at the base of the previous year’s new shoots. Currants should be pruned hard in winter to take out unproductive and crossing branches. Prune sublaterals back to only one bud as this will encourage new spurs that will develop flowers and fruit by summer. Cordons should also be pruned as summer arrived. Cut new sublaterals back to five leaves. During winter, cut back the leader to just above one bud of the previous year’s growth and prune all sublaterals to two buds to encourage new fruiting spurs. Prune May-June and November-January.

Netting redcurrants is almost compulsory. As they start to change colour, the birds swoop in and nab as many as they can. Use bird netting to allow the insects in still and pin it down the the floor securely. It makes picking difficult for you but it will ensure you of a harvest.

Redcurrant blister aphids cause red blisters on redcurrant leaves during the summer months. Check the underside of the leaves in late spring for yellow aphids and do your best to remove them. They won’t damage the fruit though so try not to be tempted to use chemicals. You can cut back the side-shoots in mid-June to 1-2cm short for the first fruit to remove any blistered leaves and to encourage good air circulation, if you want to take action. If your redcurrants are affected by sawfly larvae or coral spot, cut any affected shoots back to good wood and burn the cuttings.

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Redcurrants are ready for picking by midsummer, July-August. They become a beautiful ruby red colour. Unlike soft fruit, one can be patient and leave redcurrants a little longer to change from a pale pink to a rich red to increase sweetness. To harvest, pinch them from the plant as whole trusses, running a fork down the trusses to release the fruit. Storing them in the freezer straight away is the best option as they will spoil very quickly in the fridge.

They are a rich source of vitamin C, providing 49% of the Daily Value. Vitamin K is the only other essential nutrient in significant content at 10% of DV. Redcurrants are known for their tart flavour due to their relatively high content of organic acids and mixed polyphenols.  As many as 65 different phenolic compounds may contribute to the astringent properties of redcurrants. These contents increase during the last month of ripening. Twenty-five individual polyphenols and other nitrogen containing phytochemicals in redcurrant juice have been isolated specifically with the astringent flavour sensed in the human tongue.

Redcurrants can be eaten raw but they are a little sharp tasting (like all currants) and seedy, which is why making jelly rather than jam from them is more ideal. They are high in pectin so a few can be slipped into jams to increase the setting. I like to make redcurrant jelly from our batches. My family eat it with their roast dinners, sausages, chicken dishes, on melted Brie cheese on toast or baked Camembert cheese and rice or alongside a hearty homemade pie. My mum has also made an instant redcurrant sauce to pour like a gravy over the top of mashed potatoes and vegetables, when I had not quite got round to making my first batch of jelly this year and we had run out of last year’s products. In France Bar-leduc or Lorraine jelly is another spreadable jelly made from either white or redcurrants. Redcurrants are a popular filling for Linez torte in Germany and the nectar derived from the fruit is added to water for a drink, known as Johannisbeerschorle, named because redcurrants supposedly ripen on St John’s Day, Midsummer Day on the 24th June. There are plenty of pudding recipes out there for using redcurrants. I have seen redcurrant cupcakes, redcurrant jelly, redcurrant trifle, grunt, cobbler and, of course the famous summer pudding.

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Redcurrant Jelly

(Makes 4-5x 225g jars)

– 1kg redcurrants – 400ml water – Granulated sugar (see method for further instructions about amounts needed)

  1. Put the redcurrants in a large pan with 400ml of water. Simmer until soft and the juices from the currants have leaked. It should take about 45 minutes.
  2. Strain through a jelly bag/muslin for several hours, better yet to leave it overnight, taking care not to poke or prod as this will result in a cloudy jam.

3. Measure the juice and put it into a clean pan. For every 600ml of juice, add 450g of sugar as you start to bring the pan of liquid to the boil, stirring the sugar in until it has dissolved. Bring it to a rapid boil and leave it for about 8 minutes, stirring occasionally to check if the liquid is becoming sticky rather than runny.

4. Pectin test: Put a china plate inside the freezer until it is cold. Put a small dollop of jelly on the plate and put it back in the freezer for a minute. Remove and run your finger through the middle – if it leaves a trail, it is done. If it starts to run back together, continue to boil and keep checking regularly – be careful not to leave it for too long or it will burn but under-boil it and it will not set.

5. Once your jelly has started to set, remove from the heat and allow to cool before ladling the liquid into sterilised jam jars.

6. To sterilise jam jars, place the jars and lids inside an oven preheated to 150C until warm to the touch. Remove from oven and leave to cool completely before using.

7. Place a wax disc over the top of the jelly in the jars to help them keep longer, seal the lid and label. Store in a cool, dry, dark place overnight before using to allow it to set properly. Serve with your Sunday roast dinner. Use within 12 months.

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Mum’s Instant Redcurrant Sauce

You will want to use freshly picked redcurrants for this and the younger the better – there will be less pips. Save the frozen and older ones for jelly making.

(Serves 6)

– 250g redcurrants – About 100ml water  – Enough granulated sugar to taste

  1. Place the redcurrants and water in a small saucepan and bring to the boil before turning down to simmer until all of the redcurrant juices leak out into the water. It should take about 10-15 minutes.
  2. Remove from the heat and using a very fine sieve, pour the liquid through it into another pan so that the currants are left behind in the sieve and you have a pure sauce.
  3. Turn it back onto a low heat. Add enough granulated sugar to taste, stirring in to dissolve. Continue to simmer for another 5-10 minutes.
  4. Remove from the heat and serve immediately, pouring it over your Sunday roast dinner, sausages and mash, lamb, potatoes, rice or salad dishes like a gravy. Keep in the fridge for up to 3 days.