Abundance & Passion
Summer is the favorite season for so many of us. Bright, seemingly endless days and warm starry nights. Feeling free and open in light summer clothes, walking with our bare feet on fresh grass or cool beach sand. After spring’s light and soft colors, now we have vibrant hues and intoxicating scents offered as a gift of abundance from Mother Earth.
Above all, we have a renewed sense of being truly alive and of the life blood that flows in and through each of us. When we talk about passion, we often only refer to it in the context of romantic relationships, but passion is infinitely more than that. It’s a way to live our radiant and unique lives.When we combine our passions—whatever they may be—with commitment and effort, we can truly find power and grace.
And summer also reminds us that time passes—she won’t be here forever, and neither will we; the present moment is all we have. As such, this is where true enchantment lies, not in memories of the past or hopes of the as-yet-unknown future. In this beautiful season, it’s okay to be just who and what we are, precious and perfect in our individual gifts, while basking in the joy of our earth openhearted, radiant, and aware.
Heart Notes
In this section you will find a few simple thoughts and rituals to truly bring the warmth and enchantment of summer alive … after all, it’s the perfect season to be outside and resting in the gifts of nature! Savor and celebrate these special months as you find both sanctuary and peace in the warm summer days.
Probably we all have had the experience of meeting someone who is a total stranger up to that point and yet instantly feeling a deep connection with them, as if we are on the same wavelength or sharing a similar vibe. This is entirely understandable: as human beings we possess definite energy fields and vibrations that can be picked up by others who are in tune with their own psychic energy. The natural world possesses this same energy—every animal, insect, flower, leaf, tree, and stone carries its own unique vibration to which we can also attune ourselves. When we are able to tap into these gentle, subtle messages, they can do much to restore hope, healing, and joy in our lives. This is the underlying principle of Dr. Edward Bach’s work with flower remedies, as with all the others since who have done valuable work in this particular field. Bach believed, as have many others since, that certain plants, trees, and flowers possess qualities that can help us move past emotional and spiritual blocks towards a new and joyful way of being.
When we feel particularly drawn to a certain herb, flower, or other plant, I believe it is because on a subconscious level we know that plant has something to share with us—a healing to offer or a light to shine on something in our lives. For example, I have always been strongly drawn to nasturtiums, with their bright, sunny colors that are so reminiscent of summer and sunshine. I was not entirely surprised to learn that these flowers are strongly linked to helping us lose the fear of the unknown and move forward to new opportunities with confidence and clarity—to becoming truly ourselves rather than just “going with the flow,” as these are issues I, like so many others, have struggled with over the years.
Obviously, we will all feel drawn to different flowers and plants, usually because something in them speaks directly to something in our heart and soul. This summer, try to spend some time sitting with flowers. You can do this outside in a garden or park, or you can gather them and bring them into your home. Relax and study the flower, breathing very slowly and deeply. Allow your thoughts to focus on what this little plant is trying to offer you, the gentle lessons she or he is trying to share (yes, flowers have masculine or feminine energies, too).
If you discover a particular bloom resonates with your energy in a personal way, there are many ways to enjoy this magic. Obviously you can grow them or keep them around in your home, or you can also create your own flower and moon essences from them (see ideas for this in Appendix C). Flower essences not only can be taken in water but can also be added to the bathtub or to a body or room mist. If essential oils of your favorite flower are available, they can be used in any of the ways described in this book; for example, added to baths, oils, balms, and fragrances or burned in candles or oil diffusers.
An excellent reference for much greater insight into this beautiful world is The Magic of Flowers by Tess Whitehurst. This wonderful and in-depth book became my go-to resource when I was studying advanced flower essences and therapies, and it remains a much-loved volume on my bookshelf.
Perhaps you are like me—as soon as you are home, off go the shoes! I have always preferred being barefoot, even when I was growing up; I spent most of my time without shoes unless I was forced to wear them; it drove my mother mad. But today, so many years later, I think I reaped the benefits in that I have exceptionally healthy feet that have always served me so well and never given me any real problems.
Yet there is a far deeper meaning to us being barefoot as nature always intended us to be. Without covering on our feet, we are back on solid ground, so to speak, with a far greater awareness of our surroundings. It also gives not only our feet and ankles but also our legs, knees, and pelvis a gentle workout. Grounding reconnects us with the energy and power of the earth, whether we need to calm down and release excess energy or access greater personal strength when we are feeling tired and depleted. For this reason, it’s a good idea to start or end the day by grounding yourself, preferably outside. Grounding is also helpful before meditating, doing yoga and the like, or when going into a potentially stressful situation.
In summer we should make a point of trying to walk barefoot on grass as often as we can, preferably while it is still wet with dew. In many cultures and beliefs, this is considered an important health practice, one which helps to ease stress, anxiety, depression, and insomnia. We are grounded again, at one with the energy of the earth, which is of course our inherent energy too. Outside on a summer morning—what more natural and beautiful place to be?
The rose is certainly one of the most-loved flowers, if not the most loved. The beauty of this flower, combined with her exquisite fragrance and powerful effect on the human psyche on so many levels, makes her the perfect partner when we need to restore and renew the heart, which can become constricted by rejection, trauma, and grief. Oftentimes we close up emotionally and decide it’s less painful to live this way, but just like a closed hand, a closed heart cannot receive love, hope, and new grace.
This gentle and healing ritual is perfect for when you need to open yourself up again with trust and hope, and find the clarity and confidence we all need to give love, firstly to ourselves and then to others, while at the same time being able to receive it with joy and acceptance.
In the evening, find a quiet and peaceful spot, either indoors or out, and place a small posy of roses (or even just a single perfect bloom in a vase) between two pink or red candles. Burn a little rose oil in a diffuser or rub a few drops on your hands. Sit quietly and fold your hands over your heart. Close your eyes and imagine your heart is like a beautiful rose: first a tight bud and then slowly, slowly opening its petals to the light and coming into its full magnificence. Extend your hands and say the following words:
I am loved. The love I need is there, inside me. It is safe in my heart. I am loved.
I can create a life full of love and beauty for myself and others. I am love. Nothing can take that from me. And so it is.
This ritual can be repeated whenever you need it and is also beautiful shared with a close friend or significant other.
A mandala (the word means “circle” in Sanskrit) is a form of repeating patterns, generally circular, that is used to create a meditative and deepening sense of self and spirituality. Many cultures and beliefs have used mandalas for centuries, and they have become increasingly popular again in the twenty-first century as we seek calm, clarity, and spiritual awareness.
In the summer, I want to urge you to take walks—lots of walks, long walks in nature. There is no urgency, no rush, just being out there with our Mother Earth and her many gifts. And on these walks you will find many small offerings: leaves, pebbles, sticks, blossoms. (If you also walk on the beach, you will find shells, sea glass, and bits of seaweed too.) And if you live near a bird sanctuary, as I am fortunate enough to do, you’ll find lots of colorful feathers left by these little angelic messengers.
Carry a basket with you to collect these natural offerings, then create your own green mandala in a quiet and beautiful spot, perhaps a shady corner of your garden or on the beach. There are no real rules as to making a nature mandala; it is a process of the heart, and you should simply follow your inward guidance as you start to build your mandala from the center outwards. You may find thoughts and words coming to you that serve as inspiration for your creation; I once made a mandala of herbs, starting with a ring of tiny thyme flowers and then going through successive circles to the outer ring, which was composed of lavender stalks and beautiful small white feathers. On that particular day, I felt I was growing and part of something bigger than myself, and that became my focus and meditation.
You will find your own personal meditative focus creating a mandala; this is also a particularly lovely and rewarding activity to share with children, who are usually both enthusiastic and endlessly creative when working with nature. Just one note: if possible, choose plants that are abundant or have already fallen—don’t rip out all the daffodils in the flower bed, for example. And if you need something growing on someone else’s property, ask permission first. I found this out the hard way, having once gotten into a great deal of trouble for taking some roses that I wrongly assumed were growing wild near my home.
Create
In summer we can tap into our earth’s bounty in so many ways and truly bring the garden into our bodies, minds, and hearts. This abundant season is also one where we want to feel fresh, renewed, and full of joy, even on the hottest days, and often we need the gift of herbs and flowers to help with that. Simple and natural creations for body and home are the best way to truly enjoy summer with all our senses.
We all want to keep fresh and dry on hot and humid summer days, but of course sweating is an entirely natural process, a way in which the body not only regulates its core temperature but also removes toxins. For this reason, I really don’t like using either commercial deodorants or antiperspirants, which are generally full of strange chemical ingredients. An infinitely better alternative is a gentle dusting powder, which can be applied anytime you feel hot and bothered or your skin is itchy and irritated. This powder is also gentle enough to be used on babies or children, although in that case I would amend the recipe and just add 5 drops of neroli and chamomile oils instead.
Mix 1 cup cornstarch and ½ cup baking soda together very well, then spread the mixture out on a large baking sheet or board. Sprinkle over 10 drops each of lavender, neroli, and tea tree essential oils, and stir through the mixture well. Allow to dry for an hour before placing the mixture in an airtight jar or shaker bottle. Store for a few days before use to allow the fragrance to develop. The dusting powder does not need to be refrigerated, but keep it in a cool, dry place and use within 3–4 months.
A little annoyance of the summer time: bugs, mosquitoes, and other little varmints that can become a real nuisance. But this simple spray will deter the most determined of them—and it smells lovely and is quite harmless, which cannot be said of many commercial sprays. Spray lightly on the body or clothes while avoiding the eye and nose area, please.
Combine 1 cup of witch hazel and 1 tablespoon of vegetable glycerin in an 8-ounce plastic spray bottle, then add 10 drops citronella oil and 8 drops each lemongrass and geranium essential oils. (You can substitute lemon verbena oil for the lemongrass, if preferred.) Shake very well to combine. The spray does not need to be refrigerated, but it should be kept out of direct light and heat and used within 6 months.
Another entirely natural insect repellent is the herb rue, which is not grown as much as it used to be in years gone by, when it was used medicinally (not something that is generally recommended these days). It has a strange scent, almost impossible to describe, which seems to be particularly appealing to dogs—well, my dogs liked it anyway, like a form of canine catnip! If you do grow rue, simply stand a few stems and leaves in a glass of water in your kitchen, or wherever you are being plagued by flies and other insects, and you will find they will disappear very quickly.
Where I grew up in South Africa there were several large aloe vera plants growing in the garden; when someone got a cut or graze or injury of any kind, my mom would pick a few of the fleshy leaves, snap them in half, and apply the gel inside the leaf directly to the afflicted area. It’s a truly wonderful healing plant that also has protective properties, warding off evil spirits and the like. Cucumber is naturally cooling and healing too, so together they make a wonderful combination, excellent for overly dry, irritated, and inflamed skin (often a side effect of the summer heat); they also work well for sore and painful joints. I have an artist friend who swears by this gel as an analgesic and cooling remedy for his arthritic fingers after hours of painting.
I add a little tea tree or mint oil because I like the fragrance, but you can leave the oil out. If you don’t have your own aloe vera plants, the gel is easy to buy, but please choose the most natural one you can, without additives, if possible.
Peel and chop 1 medium cucumber, then place in a blender with 1 cup spring or distilled water and 8 drops each of peppermint and tea tree essential oils (if using). Blend very well to form a thick juice, then strain thoroughly, ensuring no bits of skin or seeds remain in the liquid. Place 1/2 cup aloe vera gel in a bowl, then gradually stir in the cucumber juice mixture until it is well amalgamated. (If it’s a bit runny, you might need more gel.) Store the gel in a sterilized glass jar and keep in the fridge, particularly if the weather is hot and humid. Use within 2–3 weeks.
Garden Gifts Hand and Foot Scrub
Feet get dirty in the summer—and that’s good; it’s how they were meant to be. Hands, too, especially when you have been gardening and digging in the dirt. Rinse hands and feet, then use a few scoops of this scrub, rubbing it in well, and rinse off thoroughly before applying a little skin moisturizing cream.
Combine 1 cup each pure (non-iodized) sea salt and Epsom salts with 2 teaspoons sweet almond oil, 10 drops rosemary essential oil, and 5 drops each lavender and sage essential oils. Mix together well and store in a glass jar with a tight-fitting lid. Store in a cool, dry place and use within 3–4 months.
Both rose and frankincense carry powerful qualities for love, passion, healing, and regeneration; this simple cream with its intoxicating fragrance is wonderful for creating a joyful spirit, and it’s a gentle reminder of how good life can be. You can substitute jasmine oil for the frankincense, if you prefer.
In a small bowl set over a pan of gently simmering water, heat together 2 tablespoons almond or jojoba oil, 1 teaspoon beeswax (grated or pellets), and 1 tablespoon cocoa butter. The mixture must not boil but just gently melt together. Then stir in 10 drops each rose and frankincense essential oils, and remove from the heat. Allow to cool, stirring often, until the mixture thickens. Pour into a small glass jar, and keep in a cool, dark place. Use within 4–6 months.
Vanilla-Coconut
After-Sun Soothing Balm
We are all sometimes guilty of this: we forget to apply enough SPF cream or we spend a little too much time in the sun and next thing we have a red, painful sunburn. This balm not only soothes and rehydrates skin but also smells absolutely delicious.
In a double boiler or a bowl set over a pan of hot water, melt together ½ cup pure, unrefined coconut oil, 1/2 cup sweet almond or jojoba oil, and 2 tablespoons cocoa butter. (Shea butter can also be used.) When the mixture has melted, remove from the heat and cool for 15 minutes. Stir in 20 drops of either vanilla or neroli essential oil (or 10 drops of each). Stir well and pour in a pretty glass jar. Use within 2–3 months. If your climate is very hot and humid, keep the balm in the fridge.
I first encountered Florida Water some years ago—when a dear old family friend gave me a little bottle, saying it “was like cologne, only a little magical!” At the time, although I certainly loved its delicate rose and citrus fragrance, I did not take much notice of her words. It’s only relatively recently that I have discovered more about this fragrant cologne and its many uses down the years as a tool for blessings, protection, enchantment, and accessing the world of the spirits. If you sprinkle a little on your pillow at night, apparently you will have prophetic dreams of the future, too! Florida Water, which was first mentioned as long ago as 1808, is a new-world version of the traditional eau de cologne from Europe but with the addition of lavender and cloves. It was apparently named for the legendary Fountain of Youth, located in Florida, and has been widely used in various religious and spiritual practices.
It is possible to buy Florida Water, and there are also many different recipes out there, some more elaborate than others and calling for the addition of fresh scented rose petals, which are not always easy to come by. My recipe, while simpler, still carries all the fragrance and charm of the original cologne.
In a large jar, place the juice and rind of one orange and one lemon, a handful of fresh lavender flowers, 1 teaspoon dried cloves, and ½ teaspoon dried cinnamon. Pour over ½ cup rose water, then add 6 drops each rose, lavender, neroli, and bergamot essential oils together with 3 drops tincture of benzoin, a natural preservative.
Pour over this 2 cups vodka—there must be at least enough alcohol to completely cover the mixture in the jar. Cover the jar and place it in a cool, dark place for at least a month or longer and shake the jar well every few days. Then strain the mixture through filter paper very well, removing all loose particles, and pour into small glass bottles. The mixture can also be diluted with an equal part of spring or distilled water. Keeps well if stored in a cool place.
This light and lovely facial splash will give your face a fresh glow on the warmest summer days. Although this is fine for most facial types, it’s better not to use it on very dry or damaged skin. If you can’t find orange flower water, rose water can be substituted.
Mix together 1/2 cup each witch hazel and orange flower water. Stir in 1 tablespoon vegetable glycerin and 5 drops each neroli and lemon essential oils. Store in a small bottle and apply to the face and neck with a soft cotton wool pad, avoiding the eye area.
makes about 8–10 small aroma disks
No, not those awfully fake-smelling air-freshening products one can buy but something entirely natural to place in your bathroom, bedroom, kitchen—in fact, just about anywhere you would like to add a fresh herbal or floral note.
Place 2 cups baking soda in a glass bowl, then stir in approximately ¾ cup spring or distilled water and 1 teaspoon vegetable glycerin. Mix together with your hands to form a thick, smooth paste. Add up to 15 drops of your favorite essential oils; I like to use lemon, geranium, lavender, or mint. Press into little soap molds—small muffin tins also work well—and leave to dry for a couple of days, then press out of the molds. Place wherever you need—I like to keep them in shallow, small glass or china bowls. They should last about a month, after which the fragrance dissipates and they need to be replaced.
Nurture
The long, bright days of summer bring us joy, celebration, and an even greater reason to celebrate not only our beautiful earth but also the magic that lives within each one of us, body, heart, and soul. In summer we can use the warm and fragrant blessings around us to truly support our well-being in every aspect, from physical health to emotional and spiritual nurture.
On hot summer nights it can be difficult to fall asleep or to remain in a comfortable, deep sleep if one starts to be overheated or restless. This is a simple recipe that can be kept in a small spray bottle next to the bed; just spray a little onto your pillow and sheets before bedtime, and you will find peaceful and restful nights await!
Combine 1 cup distilled or spring water, ½ cup apple cider vinegar, and ¼ teaspoon borax in a plastic spray bottle. Add 5 drops each of lavender, jasmine, and sandalwood essential oils, and shake very well to combine. Shake again before using the spray.
If you have the misery of sore, sunburned skin, a soak in this soothing tub should help cool you down and ease discomfort. But please note that serious sunburn is potentially dangerous, especially for children; seek professional medical advice or visit the emergency room if you are concerned.
For more minor cases of sunburn, try this soothing recipe. Run a tub of lukewarm water, not hot, and stir in ½ cup each baking soda and Epsom salts. When the salts have dissolved, add 5 drops each lavender and geranium essential oils; both are excellent for burns and inflammation. Sit in the tub for at least 15–20 minutes, allowing the water to cover any sunburned areas. After climbing out the tub, pat your skin dry very gently before slipping into some light cotton pajamas; for this reason, it’s best to do this just before bedtime. Apply the vanilla-coconut soothing balm on page 87 for even greater comfort.
The heat of summer often brings with it more headaches, but this soothing balm works wonders rubbed into the temples or back of the neck, and it is gentle enough to use on anyone.
In a glass bowl set over a pan of simmering water, combine 1/3 cup sweet almond oil with a handful of chopped bay leaves, a handful of fresh lavender flowers, 2 tablespoons mint leaves, 2 tablespoons rosemary leaves, and 1 tablespoon crushed coriander seeds. Heat very gently for 2–3 hours so the flavors can infuse; at no time should the mixture boil. Then strain the infused oil into a bowl or jug and stir in 1 tablespoon grated beeswax, which should melt in the heat of the oil. Add 6 drops each of lavender and rosemary essential oils. Stir the mixture well until it starts to thicken, then pour it into a sterilized glass jar and store in a cool, dry place until needed.
For a pick-me-up balm when your energy is flagging in the summer heat or you are traveling, follow the above recipe but use lavender, rose, and bergamot essential oils, and omit the bay leaves and rosemary.
A cheerful pick-me-up for the morning, this tea is especially helpful on days when you feel a little overwhelmed by all the tasks you have to do or are just in a low, uninspired mood.
In an airtight jar, combine 1/2 cup each jasmine and chamomile tea. Add 1/4 cup each dried lemon balm and scented geranium leaves—also a handful of dried borage (starflowers), if you can find it—and mix together well.
To make tea, place 2 teaspoons of the mixture in a mug or cup and pour a cup of just boiled water over the top. Allow to steep for 10 minutes, then strain and add honey to taste. A thin slice of lemon floated in the cup makes the tea even more sunny and uplifting.
Beautiful though summer is, it can also sometimes seem daunting. There is the sense of fresh abundance, passion, and opportunities waiting for us, but sometimes we shrink back from these new horizons, preferring to stay in the comfort of the familiar and usual for fear of hurt, rejection, or failure. This is, of course, entirely natural and human; we don’t want to relive unhappy past experiences or times of rejection that caused us to shut down and believe we weren’t good enough, deserving enough, or just enough on any level. Which of course we are, and always have been; just by being here on this earth, we are a precious and unique part of the cycle of life.
Quiet meditation and reflection are helpful if we are feeling stuck or unable to truly enjoy life as it is, as is talking to someone trusted and caring or seeking professional support if we feel that is needed. This simple aromatherapy oil is also very effective as a day-to-day way of helping us to engage more fully with life while being open to our own possibilities. Pour ¼ cup sweet almond or jojoba oil in a small dark glass bottle and then add 10 drops neroli and 3 drops each chamomile and geranium essential oils.
Keep the oil in a cool place. It can be used in various ways—for example, a few drops can be added to bathwater or rubbed on the hands. Use the oil in a burner or diffuser, or make a simple room mist by adding a few drops to a spray bottle of distilled water to which you have also added 2 tablespoons of apple cider vinegar. Use this magical mixture whenever you need to feel positive and joyful about yourself and your life.
Flower essences are generally made using the sun method (see Appendix C), but there are also times when we want to access the unique energy and spirituality of the moon when preparing an essence. It’s basically a very simple process, but you do need to wait for a full moon in a clear night sky and also have to be able to access a few handfuls of fresh jasmine blossoms.
Fill a large, clear glass bowl with spring water. Carry a basket to the flowers and gently snip them into the basket, touching them as little as possible. Drop the flowers onto the surface of the water in the bowl, and leave the bowl in the moonlight for at least 3–4 hours or longer if you can. Then remove the flowers with a small twig and sprinkle them around the base of a tree or into a body of running water. Take a 4-ounce glass dropper bottle and fill it half full with water from the jasmine bowl. Pour the remaining water away, again around the base of a tree. Fill the bottle to the top with brandy; you have now created the mother essence, which will last for 1–2 years if stored in a cool, dry place.
To use the jasmine essence, take 5–6 drops of the mother essence and place in a small 1-ounce glass bottle. Fill the bottle with brandy and store in a cool, dark place. Add a few drops of the essence to a glass of water or bathwater. You can also use the essence in a cup of jasmine or rose tea, or even a glass of sparkling champagne!
Jasmine can show us how to renew the sense of joy and abundance in our lives, especially when we are feeling stuck or impoverished on any level, be it practical, financial, or emotional. Using this essence helps us to worry and stress less so we may enjoy more of the many blessings in our lives every single day.
Simple Ways to Nurture Yourself
in the Summer
- It’s very important to keep yourself well hydrated at all times. Fill jugs with spring water, still or sparkling, then add a few sprigs of herbs such as rosemary, thyme, or lemon balm, a couple of strawberries or thin slices of fresh orange or lemon, and plenty of ice. Sip and enjoy all through the day. Herbal teas are also both hydrating and delicious in summer, especially when served chilled and topped with fresh mint and thin slices of citrus.
- If possible, take some time off in the middle of the day, when the summer heat is at its peak. You don’t have to sleep but you do need to lie down in a cool spot for at least twenty minutes and let your body totally relax, which is actually as beneficial as taking a nap. Even better, lie down on the grass under a tree—not in the full sun—and allow Mother Nature to rock you in a gentle embrace.
- No matter how busy you are, take time to stop, breathe, and notice all that is happening in nature around you, be it the lazy drone of bees, the intoxicating scent of your neighbor’s rose garden, or simply the vibrant blue of the sky above your head.
- Remember how it felt to be a child, when you could play outside all day in the summer? Make room for play and simple enjoyment in your life, whatever your heart calls you to do. Make daisy chains with your children, build wonky sandcastles on the beach, read for hours under a quiet old tree …
- Eat outside whenever possible, and eat simply. In summer our bodies need light, fresh, and easily digested foods, so make a point of adding lots of fruit, vegetables, and aromatic herbs to your meals.
- Unplug from your phone, computer, and social media for at least a good portion of your day: the world will continue without you, I promise, and you will have a chance to rest and replenish your energy without constant input from external sources.
- Learn to set boundaries and say no, both to people and things that drain your energy. (Actually, this is something many of us need to do every season of the year!) By creating healthy boundaries, we assert our own needs and emotional requirements without denying others theirs and create better relationships all around.
- Think about what it is you are grateful for this summer: people, places, scents, tastes, experiences. Meditate on them, and give thanks for all that is good and positive in your life. This can be very powerful, especially when we are stuck in the rut of feeling sorry for ourselves or as if life is passing us by.
- Start every summer day at sunrise, if possible—burn a candle, light some jasmine or rose incense, and hold a small rose quartz crystal in your hands. (Rose quartz supports emotional healing and clarity, and opens us up to greater love and positivity.) Look out at the brightening sky as it warms the earth, and say: “I know this day will be beautiful, positive, and blessed—not just for me but for all around me on this green and wonderful earth. Love surrounds me, and I give love to myself and all things.”
Grow
The summer garden—is there anything more beautiful and full of natural life than a garden of bright flowers and green leaves, fragrance wafting on a warm breeze, with the gentle song of the birds as a quiet background? The herbal garden is particularly enchanting in the summer months and full of opportunities for gathering and celebrating these wonderful little gifts of nature.
Rose (Rosa species)
I am not going to provide detailed ideas for growing roses—that is just too large and varied a subject for a book like this. If you would like to start your own rose garden, I suggest buying a good book on the subject; also pay a visit to your local garden center, where you will be able to get much useful advice and help.
Suffice it to say, roses are probably among the most loved and useful flowers in the world, with a history that dates back to antiquity. The delightful, heady scent of the blooms is captured in rose essential oil, which I consider to be an absolutely essential part of any home herbal kit (together with rose water/hydrosol). Not only does rose fragrance lift our mood and create a sense of peace and well-being, but its properties are enormously beneficial in skin-care products and can help to reduce redness and irritation, as well as moisturize very dry or mature skin and reduce the appearance of fine lines or wrinkles.
If you do grow your own roses, especially the older, very fragrant ones, you can use the petals in potpourri or add them to baked goods or sugar. Culinary rose water is also available (it is often used in Middle Eastern, Greek, and Indian cooking); it adds a deliciously fragrant note to desserts and other treats. Rose oil or water is included in many of the recipes in this book with good reason: it is a truly fragrant gift of nature.
Thyme (Thymus vulgaris)
Thyme is actually one of the members of the mint family. There are hundreds of varieties, but the best known are common thyme and lemon thyme (Thymus citriodorus), which has become increasingly popular as a culinary herb.
Thyme grows very happily in containers or window boxes; it likes well-drained soil and plenty of sun, as it is originally a Mediterranean herb. The plant also needs protection from cold winter winds. It can be grown from cuttings or root divisions in spring or summer; after the pretty little flowers have appeared, keep the plants well-trimmed to encourage growth.
Thyme is a very useful herb in the kitchen and adds its distinctive flavor to dishes like poultry, meat, soups, casseroles, sauces, salad dressings, and vinegar. It is one of the herbs that dries well, retaining its aromatic qualities; it also combines happily with many other herbs and spices, among them sage, parsley, and rosemary.
The many species of thyme have numerous medicinal properties and are, among other things, antiseptic, antifungal, and antiviral. Thyme is useful for digestive problems, as it eases spasms and flatulence. A tea or gargle made with thyme leaves is helpful for sore throats or mouth/gum infections. Thyme essential oil can be added to massage oils or baths to ease infections or sore muscles—however, it should not be used during pregnancy or while breastfeeding.
Thyme was originally considered to be a bringer of courage and clarity of spirit; in medieval times knights would pin a sprig of thyme onto their armor to ensure victory in battle. It was also added to herbal pillows to encourage peaceful dreams and banish melancholy. Use thyme when you want to be reminded of your innate personal strength and power that gives you the ability to create a life that makes your heart sing!
Geranium (Pelargonium graveolens)
We are all familiar with the bright and beautiful geranium flower, but for the purposes of this book, we are using only scented geraniums, specifically the rose-scented variety, which is native to South Africa and has a truly wonderful fragrance. There are quite a number of scented geranium species, with fragrances ranging from camphor to peppermint to citronella. In my mom’s garden in South Africa there was an entire path lined with these plants, and their combined perfume was truly breathtaking on warm summer days. The plants do well in fairly hot, dry, and sunny conditions, where they will become quite large, but they also make excellent houseplants if they are given a bright spot to grow. (For even better results, place them outside for a couple of weeks during the summer months.) In the winter the plants can be cut back by half, which will encourage new growth in the spring; don’t overwater, as these plants don’t like soggy feet.
Although the intensely fragrant leaves can be added to desserts and baked goods, where they will impart a unique taste, it is for the essential oil that this beautiful plant is most highly prized. Infusions of the leaves also work well, and they make a fragrant addition to herbal teas.
The oil, which is generally nontoxic and nonirritant, cools, revives, and detoxifies the skin and is helpful for reducing wrinkles and blemishes. It also has powerful emotional effects and is a gentle natural antidepressant, balancing the mood and easing anxiety in both adults and children. It’s particularly good for this when added to a massage or bath oil or used in a diffuser or oil burner. However, this herb can affect the hormonal system, so it should not be used during pregnancy.
Cilantro (Coriandrum sativum)
This versatile herb (both leaves and seeds) has many applications, although it is generally used mainly as a culinary herb. However, it was widely considered to confer immortality in ancient times and also was used in love potions, among other uses.
It’s an annual that does well in sunny spots with light, well-drained soil; don’t plant it until all danger of frost is past. It likes moist soil, but don’t overwater the plants. In the later summer months, you will be able to harvest the seeds, which are useful in spicy dishes and baking. Essential oil is also made from the seeds.
Highly aromatic, the oil has a long tradition of use in both Chinese and Ayurvedic medicine with its warming effect that helps improve circulatory issues and analgesic properties that relieve stiffness and pain in muscles and joints. It’s also uplifting to the spirit and can increase energy levels and reduce apathy. For these purposes, it can be added to massage oils or burnt in a diffuser. (Use with caution when pregnant or breastfeeding.)
The chopped leaves, stems, and roots are all used in various cuisines, especially those of India, China, and Latin America. Use them in spicy dishes, stir fries, and curry pastes. (The leaves should always be added towards the end of cooking time so as to retain their bright color and flavor; they are not successful when dried.) The coriander seeds can be dried or ground fresh; roast them in a hot oven for 10–15 minutes to bring out their rich flavor. Dried seeds are best stored whole and only ground when you need them.
I confess to being totally addicted to cilantro in my kitchen, although I also acknowledge that it can be an acquired taste! Those of us who find the taste of cilantro akin to eating soap or stinkbugs are not just being picky; research has proven there is a natural chemical compound called aldehyde found in cilantro, and individuals who have a variation in their olfactory-receptor genes react differently to this chemical. Apparently, chopping, mincing, or crushing the leaves breaks down these aldehyde compounds and makes them less offensive. Adding the leaves during the cooking process will also help with this.
Lemon Balm (Melissa officinalis)
A delightful member of the mint family, lemon balm is also known as melissa or bee balm. It’s been used for centuries. The ancient Greeks believed that planting it would encourage bees in the garden; its strong lemon-scented leaves also deter garden pests, and it’s an excellent companion plant for tomatoes and squash.
It’s a hardy perennial, liking a fair bit of sun and plenty of moisture; it grows well in containers and is less likely to become pervasive that way, which is a tendency it shares with other members of the mint family.
It has been used for centuries as a calmative and antidepressant, and to help with problems related to nervous tension or stress, including upset stomachs or indigestion. An infusion of the leaves can be drunk as a tea, and it can also be made into tinctures or added to cream or oils. The essential oil is beautiful added to massage oils, bath oils, and beauty preparations.
Lemon balm leaves are best used fresh since they lose their lemony flavor when they are cooked; add them at the last moment to salads, soups, and cold fish dishes. They also go very well with creamy cheeses. Herbal vinegar made with lemon balm has a wonderfully fresh aroma and taste and is great in dressings and marinades.
If you grow thyme in your garden, you are also making a wonderful habitat for bees, who adore this flavorful little herb. Pollinators—which include bees, butterflies, moths, bugs, bats, and hummingbirds—are essential for the life and well-being of our natural world, but sadly they are suffering intensely as a result of damaging changes to the earth such as pollution, chemicals, intensive farming, and global warming. Helping them out wherever possible is a wonderful way to bring even more enchantment to our gardens and also helps to nurture the world at large.
In addition to thyme, these essential little beings are also attracted to herbs and flowers such as lavender, lemon balm, rosemary, nasturtium, borage, chamomile, roses, parsley, and scented geranium.
Just by the by—did you know that ladybugs are a particularly beneficial little insect and are also reputed to be a favorite pet of the faeries? In fact, if you find a red ladybug with seven spots, she has almost certainly been placed there by a good faerie to keep an eye on the garden.
If you love cooking, then a cook’s window box is a wonderful thing to have, especially if you don’t have a garden or only have limited space; it also makes a beautiful gift for a friend. Just make sure the container you choose has drainage holes in the bottom, covered with small stones or pebbles, and use a good quality potting soil. Choose a small plant of each kind and keep all the plants well-trimmed so that one plant does not start to take over the entire box.
French Herbs: chives, thyme, parsley, oregano, and sage
Pizza and Pasta: basil, oregano, chilli, flat-leafed parsley, and a cocktail tomato plant
Spicy Asian: mint, coriander, lemongrass, holy basil, and chilli
For these ideas, I am indebted to Debora Robertson’s Gifts from the Garden.
Harvesting Your Herbs
As summer goes on, you will have lots of herbs to harvest, either from your garden, containers, or window boxes. Sometimes we just need to pick a few leaves or stalks to add to tea or the dish we are preparing, but if we need to harvest a bit more, there are a few ways to ensure the plants remain at their optimum flavor and fragrance.
- It’s preferable to pick your herbs on a dry, sunny day in the late morning or early afternoon, once any dew has evaporated from the leaves, which might turn them moldy.
- The leaves of annual plants should be harvested just before flowering, while perennial leaves can be harvested anytime. Never pick leaves from a very young plant or one that is not growing well; they should only be picked from mature, well-established plants, as then the active ingredients such as fragrance oils will be at their best.
- Flowers should be harvested just as they are coming open, not once they are past their peak.
- Most roots are best harvested in fall, once the plant is past its summer growth period; the exception to this are dandelion roots, which should be harvested in spring.
- For seed heads, cut them off with a length of stalk attached; the seeds can then be shaken out and stored in small jars until dried.
- Fresh herbs can be stored standing upright in a cool place, in a glass jar half filled with fresh water. In this way they should stay green and fragrant for several days.
The quote on the opposite page comes from The Secret Garden, the famous book by Frances Hodgson Burnett, which was written in the nineteenth century but remains as fresh and relevant today as then, reminding us of the miracles that are waiting to be created and cultivated in our lives. It all begins with simply stepping outside and opening our eyes!
In recent years, the art of foraging or wildcrafting has enjoyed an enormous rise in popularity, as so many people are seeking to find their way back to a wilder, more natural way of living, eating, and creating. Particularly in summer, this is a wonderful way to deepen our connection with our mother the earth, but there are a few simple rules to follow.
Firstly, make sure you know what it is you are harvesting. Plants can often look very similar to the naked eye, and while one plant may be beneficial, another similar one can be quite poisonous or even deadly—Mother Nature can pack quite a punch! As the first step on your foraging journey, invest in a good wild plant identification book for your geographical area.
Be careful where you pick your plants, and if the plants are on private property, ask permission first. (If the answer is no, walk away gracefully.) On areas of public land there are also rules to be followed depending on your area, city, or town.
Never take more than a small quantity of plant material from any given plant, and never rip a plant out by its roots. If the plant seems to be unhealthy or small, leave it alone so that it has a better chance to thrive. And please remember to say thank you to the plants you harvest for their gift.
It’s wise to avoid plants growing in possibly polluted areas altogether since they may contain or be coated with potentially harmful toxins. These areas include the sides of major roads and freeways, industrial areas, and bodies of obviously polluted or stagnant water.
Ensure your own safety when foraging in remote areas: dress appropriately, preferably go in pairs or a group, and make sure you have phone contact in case of emergencies, as well as letting someone know where you are going and when you expect to be back.
Taste
The herbal kitchen in summer is full of fresh tastes reflecting the bounty and abundance of the season. In the summer we don’t want to spend hours in the kitchen, so fairly quick and easy recipes, many of which can be served cold or at room temperature, as well as being light and digestible, are always welcome.
In moderation, of course, salt is essential for our bodies and health; it’s such a wonderful flavor enhancer and also has mystical protective properties, guarding against ill will and trouble. I used to buy all sorts of commercial flavoring salts, but now I prefer to make my own, which can be used in so many delicious and inventive ways: added to breads and marinades, sprinkled on grilled chicken, fish, or meat, stirred into salad dressings … the list is endless.
1 ounce fresh cilantro (leaves and stems)
2 peeled garlic cloves, crushed
1 cup non-iodized sea salt
2 small green chillies, sliced
Zest and juice of 1 large lemon
Roughly chop the cilantro and place in a food processor; add the rest of the ingredients and blitz the mixture until the herbs, garlic, and chillies are finely chopped. Place in a glass jar with a tight-fitting lid and store in the fridge; it lasts a long time! To make a delicious wet rub or basting sauce for meat or chicken, mix 1 tablespoon salt with 1 tablespoon fresh lemon juice and 2 tablespoons olive oil.
Other Salty Ideas
Oriental Magic Salt: Use lime zest in place of the lemon and add a small piece of peeled ginger and some chopped lemongrass to the mixture before blending.
Chilli Salt: Great for grilling! Use fresh oregano instead of cilantro and add 1 tablespoon each black pepper, ground cumin, and smoked paprika.
Sel du Provence: Omit the chillies and use equal parts fresh rosemary and thyme leaves in place of the cilantro. Add 1 tablespoon each dried oregano, mint, and crumbled dried lavender blossoms, as well as the zest of an orange. This salt is perfect with fish, chicken, or vegetable dishes.
makes approximately 2 cups of sauce
A strange name—but a delicious and versatile sauce from the Basque region of France. Basically, it’s an herbal vinaigrette that can be used just about anywhere: on salads, grilled chicken, fish, or steak, drizzled over vegetables, or as a dipping sauce for bread. It’s also very easy to make and is a wonderful kitchen gift; the recipe can be increased as needed.
Using a glass jar or bottle with at least 1-pint capacity, pour in 1½ cups white wine vinegar and 1/2 cup olive oil. Add a few sprigs of fresh rosemary and thyme, 1 bay leaf, the zest of one lemon (cut into thin strips), 2–3 crushed garlic cloves, and 1 or 2 hot chilli peppers cut into slices. Make sure all of these are pushed down well into the vinegar/oil mixture, put the lid on the jar or bottle, and shake very well. Leave in a cool, dark cupboard for at least a week before using. Shake again before each use; the sauce will last for a few months, and the flavor gets stronger and more pronounced over time.
Cucumber and Cilantro Gazpacho
makes 4 servings
The traditional version of this chilled Spanish soup uses flat-leafed parsley, basil, or oregano, but I think the cilantro works really well with the spicy, warm flavors of this dish.
1 small onion, peeled and chopped
2 garlic cloves, peeled and crushed
2 tablespoons olive oil
2 tomatoes, peeled and chopped
2 cups tomato juice
2 cups vegetable stock
1 tablespoon red wine vinegar
1/2 teaspoon Tabasco (optional)
1 chopped red chilli
1 small cucumber
A handful of fresh cilantro
Freshly ground black pepper
Fry the onion and garlic in the olive oil until soft and golden. Add the tomatoes, tomato juice, and vegetable stock. Heat gently; don’t boil. Remove from heat, cool, then pour the liquid into a blender or food processor. Add the vinegar, Tabasco, and chilli. Blend until a thick, smooth liquid is formed. Peel the cucumber and cut into small ribbons. Stir half of this into the soup and chill very well. Serve in small bowls garnished with the remaining cucumber ribbons, chopped fresh cilantro, and a little freshly ground black pepper to taste.
This soup is traditionally served with crispy croutons. Cut some slices of French bread into cubes and place on a large baking sheet. Sprinkle with olive oil, freshly ground salt, and a little crushed garlic or grated Parmesan cheese; bake in a hot oven, around 400° F, until the cubes of bread are crispy and golden. Watch them carefully, as they go from being just right to being burnt in a matter of minutes!
Greek Oregano and Lemon Chicken
serves 4
One of the simplest and most mouth-watering ways to serve chicken, either hot, warm, or cold—it’s the perfect dish for a summer night’s feast in the garden. Use chicken pieces with skin and bone for greater flavor; I generally use thighs and breasts, which can be cut into smaller pieces if they are very large.
Preheat oven to 375° F.
2 pounds fresh chicken pieces
2 tablespoons olive oil
2 large garlic cloves, crushed
Freshly ground black pepper
1/2 cup fresh lemon juice
1 cup dry white wine
2 tablespoons honey
A large handful of fresh oregano
Brown the chicken pieces lightly in the olive oil together with the garlic, then place in a large ovenproof dish and sprinkle with pepper. Mix the lemon juice, wine, and honey together, then pour the mixture evenly over the chicken. Tuck sprigs of oregano between the chicken pieces. Cover the dish and bake for about 45 minutes to 1 hour, then remove the cover and continue cooking until the chicken is browned and the skin crisp. Serve at the temperature you prefer; with a fresh green salad and some good bread, it makes the perfect meal to share.
serves 6–8 as a side dish
A wonderfully aromatic Italian side dish—my father loved it since it contained all his favorite ingredients: garlic, tomatoes, eggplant, anchovies, and olives. As a child I found the rosemary a little overwhelming, so perhaps it is an acquired adult taste. However, rosemary is a very strong aromatic herb and should always be used in moderation. The anchovies can be left out if preferred.
Preheat oven to 400° F.
2 large eggplants, peeled
2 red onions, peeled and sliced
3 garlic cloves, crushed
1 red pepper, seeded and sliced
2 small green chillis, sliced
2 ripe tomatoes, peeled and chopped finely
1/2 cup olive oil
4 tablespoons tomato puree
4 chopped anchovy fillets
2 tablespoons capers
2 tablespoons pitted black olives
1/2 cup dry white wine
1 teaspoon sugar
Freshly ground black pepper to taste
1 tablespoon chopped rosemary
Cut the eggplant into small chunks and place in a large bowl. Add the chopped onions, garlic, red pepper, and chillis, and mix well. Lastly stir in the tomatoes.
In another bowl, mix together the olive oil, tomato puree, anchovy fillets, capers, and olives. Stir in the white wine, sugar, and black pepper to taste. Pour over the eggplant mixture and toss until well coated; spread the vegetables on a large baking sheet lined with foil and sprinkle with rosemary. Bake for 1 hour or until the vegetables are tender and a thickish sauce has formed. (Add more wine, if needed.) Cool slightly and serve. It can also be served chilled as an accompaniment to grilled chicken, fish, or steak. It keeps well in the fridge for a few days.
serves 3–4 as a meal or 6–8 as a side salad
A fresh and delightful summer salad (although the tomatoes are baked first, which gives them greater tenderness and flavor). The robust taste of basil makes it wonderful with Italian and tomato dishes; to ensure none of the aroma and taste are lost, it is best added just before serving.
Preheat oven to 400° F.
20 small, ripe tomatoes
3 tablespoons plus 1/4 cup olive oil
1 red onion, thinly sliced
2 garlic cloves, chopped
1/4 cup pitted black olives
8 ounces mozzarella cheese
2 tablespoons white wine vinegar
A large handful of torn fresh basil leaves
Slice the tomatoes in half and arrange them in a single layer on a large baking dish. Drizzle with 3 tablespoons olive oil and roast for 30 minutes. Remove from the heat and cool slightly.
Combine the onion and garlic cloves. Arrange the tomatoes on a serving platter and sprinkle with the onion-garlic mixture and the black olives. Tear the cheese into pieces and scatter it on top of the tomatoes. Mix 1/4 cup olive oil and white wine vinegar, and use it to dress the salad just before serving. Garnish with the torn basil leaves. Served with good bread and a dry white wine, this makes a good light lunch; it also can be served as a side salad with meat, fish, or pasta dishes.
makes approximately 4 cups, or 4–6 servings
This is basically a simple frozen yogurt, but the addition of the herbal syrup makes it truly special and a fresh taste sensation for summer! You can swap out mint or lemon balm for the thyme or use lemon thyme if you have it.
1 cup water
1 cup sugar
1 medium lemon, sliced
A large handful of fresh thyme leaves
2 cups Greek yogurt
11/2 cups cream
Chopped thyme and sliced lemon for garnish
Combine the water, sugar, sliced lemon (pips removed), and thyme leaves in a large saucepan. Simmer until the mixture thickens and is reduced by half. Strain the syrup into a bowl and allow to cool.
Place the yogurt in a bowl and stir in ½ cup of the cooled sugar syrup. (The leftovers are wonderful added to teas, cocktails, and the like.) In another bowl, whip the cream to soft peaks and gently fold into the yogurt mixture. Pour into a suitable container and freeze for 1 hour. Remove and beat well to break up any ice crystals. Freeze again until firm. Remove from the fridge at least 15 minutes before serving. Serve in small cups or bowls garnished with a little chopped thyme and thin slice of lemon.
makes 10–12 madeleines
These delicate and buttery little cakes are a true taste of France, and with their gentle floral taste they also bring a little garden magic to the kitchen! You will need a madeleine pan, but they are fairly easy to obtain these days; alternatively, you can use a small muffin pan, but the cakes will not have the traditional shape. Please be sure to use only culinary rose water, which is widely used in both Middle Eastern and Indian cuisine; also use lavender sparingly, otherwise your baked goods can end up tasting like soap! These delicate little cakes make a beautiful addition to a summer tea party, served with cups of Earl Grey tea to which you have added a few crushed lavender blossoms.
Preheat oven to 400° F. Grease a madeleine pan very well and dust lightly with flour.
2 eggs
3/4 cup plus 1/4 cup sugar
3/4 cup flour
1/4 cup ground almonds
1 teaspoon baking powder
1/2 stick butter, melted and cooled
2 teaspoons plus 1 teaspoon rose water
1 tablespoon dried lavender
Beat the eggs and 3/4 cup sugar together for at least 5 minutes, until very thick and pale. Then gently fold in the flour, almonds, baking powder and melted butter. Stir in 2 teaspoons rose water and leave the batter to stand for 20 minutes. Bake in the preheated oven for 10–15 minutes, until the cakes are risen and pale gold in color. Cool for 5 minutes, then turn out onto a wire rack to finish cooling.
To make the glaze, combine 1/4 cup sugar with 1 teaspoon rose water and enough water to make a thick, pourable glaze. Drizzle the glaze over the madeleines and then sprinkle each with a few crumbled lavender buds. They are best served fresh.
The Herbal Pantry for Summer
At summer’s height we can harvest some of her bounty to enjoy—not just for now but as a sweet reminder of summertime once the days start to shorten and grow cool.
makes 2 cups
This sunny oil captures the true flavor and vibrancy of summer citrus, which is enhanced by the addition of herbs and the spicy warmth of coriander seeds. It’s very simple to make and can be used for marinades, salad dressings, or sprinkled over pasta, chicken dishes, and curries.
4 large ripe lemons
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon crushed coriander seeds
2 cups olive or peanut oil
Peel the lemons, then cut the skin into very thin strips. Place the lemon peel in a large sterilized glass jar with a tight-fitting lid. Sprinkle with chopped rosemary and coriander seeds, then pour in the oil. Cover with the lid and leave the jar in a cool, dark place for at least 3 weeks for the flavors to infuse. Then strain the mixture well through a coffee filter and pour the lemon oil into a glass bottle. Seal and use within 3 months.
A traditional recipe from the South of France, this delicious olive pâté is wonderful simply spread on slices of toasted country bread, but a little can also be stirred into dips, sauces, and added to fish dishes. Use sun-dried olives or those preserved in oil as olives preserved in brine will make the tapenade too salty. Drain the olives and capers well before mixing up this recipe.
2 cups pitted black olives, drained
1 tablespoon fresh lemon juice
2 tablespoons capers, drained
2 cloves crushed garlic
5 anchovy fillets (optional)
1 tablespoon fresh thyme leaves
1 tablespoon brandy
Approximately 1/4 cup olive oil
Combine all the ingredients except for the olive oil in a blender or food processor. Pulse briefly to mix, then gradually add the olive oil; you may not need to use all of it. The mixture should still be fairly chunky. Store the tapenade in small, sterilized glass jars with tight-fitting lids. Keep in the refrigerator once the jars are opened, where they will keep for up to 3 months.