This past weekend I took Friday off and enjoyed an extended long weekend at the cabin (4 days with the addition of Columbus Day). We drove up to New York to stay at Big Moose Lake in the Adirondack's and spent the most beautiful warm autumn day: sitting on the dock by the lake, paddle boarding, playing tennis and watching Planet Earth. Saturday was not quite as majestic, but we still played tennis in the morning before the rain clouds came in and we were confined to our cabin to read, drink hot chocolate, and watch more Planet Earth. How tough...
Found these Japanese Parasol mushrooms on one of our walks - I’m hoping to go on one of the Pioneer Valley Mycological Association walks this weekend to learn more about mushrooms but for now - Google does the trick! These mushrooms are technically edible, but are rarely eaten due to their fragility after cutting. They really do look like little umbrellas!
On Monday, I played with Lemon Balm...
Lemon balm is a member of the mint family and is considered a calming herb due to its lemony odor. Lemon balm is anti-viral, good for inducing restful sleep, reducing anxiety, calming an upset stomach, and enhancing memory. I dried a bunch of lemon balm last week, which I got from a school where I’m assistant teaching outdoor education classes.
Steps to making lemon balm tea, lemon balm simple syrup & lemon balm essential oil:
1. Place fresh lemon balm into a paper bag for ~3 days
2. Strip leaves from the stems when dry
3. For tea: place leaves in a glass jar, make sure you have loose-leaf tea bags (I highly suggest buying a reusable one!) and enjoy
4. For essential oil: place dried leaves in a glass jar filled to the top with organic olive oil, let sit for 2-3 weeks to infuse oil with lemon balm. (I’ll explain more about this process in 3 weeks when I make my lemon lip balm!)
5. For simple syrup: Place 1.5 cups of water, 1.5 cups of herbs, and 1/2 cup of sugar in a pot, bring to a boil for 1 min to dissolve sugar and then remove from heat and let cool for 30 min. Place in jar and refrigerate to put in lemonades, iced teas, sparkling water or whiskey!!
Today, I’ll be showing my creations to my high school class in Holyoke (minus the whiskey!), I hope they are as excited about it as I am!