Herbs and Spices As They Are Used In Drinks
Most herbs have been used by Healers for hundreds of Turns, back to the days when man first came to Pern, to cure nearly all ailments that came their way. They used teas, decotions, tonics and infusions as well as syrups, powders and poultices to get the beneficial parts of the herbs and some spices into their patients. Healers also discovered that herbs could be included in people's diets to keep them healthy, hence we come to the use of herbs in cooking.
Among the Herbs used as tonics were yarrow, sage and peppermint, which help to cleanse the system. Yarrow leaves are chewed to aid a tootheache. Infused as a tea, it helps aid digestive problems, induce persperation and cure a cold. Sage seed can be infused in water to make an eye wash that can remove foreign particles painlessly, while the leaf is used for many things. Sage tea or sage wine are nerve and blood tonics, the tea also reduces sweating and soothes coughs and colds. Other benefits of Sage are an aid for digestion and it is antiseptic as well as an antifungal. Peppermint is good for digestion as well as a cold remedy and nasal decongestant when infused as a hot tea. The cold tea is supposed to be good to get rid of hiccups.
Some plants that are classified as Spices also have medicinal qualities. Spiceroot tea is used to cleanse the body's systems, to ease a cold and to cause sweating to break a fever. Chewing the root helps to soothe a sore throat as well. Nutmegoid, in very small quantities, will improve the appetite and digestion; however, it can be mildly hallucinogenic. Klah bark is, of course, a stimulent as well as an antiseptic and good for relieving nausea.
Herbs and spices have been used in all aspects of food preparation for hundreds of Turns. They add flavor and texture to what could otherwise be rather bland fare when added in the proper amounts and in a complementary manner. However, it seems that we have almost ignored the use that herbs and spices have in the preparation of tasty and sometimes beneficial Drinks. In the following scroll I will put forth a few recipes to illustrate the use of herbs and spices in various drinks, both hot and cold as well as alcoholic and non-alcoholic.
Recipe #1: A sweet, mint drink. (NA, COLD)
Dissolve four mugs of sweetener in two and a half mugs of water, when it comes to a boil add one mug of soured white wine. Simmer for a half candlemark. Add as many handfulls of fresh mintsprigs, without stems, as will be covered by mixture. Simmer another five to ten minutes, stirring to keep from sticking or burning. Remove from heat and let cool. When cooled, strain out mint leaves from resulting syrup. The syrup can be stored at room temperature. To make the drink dilute one part of syrup with five to ten parts water, depending on how sweet and strong you want the drink. Serve cold. A good beverage for hot summer days when water, wine or klah just doesn't quench your thirst.
This beverage soothes the stomach, via the mint, so that when taken with an overly spicy or greasy dish heartburn or indigestion can be avoided.
**Note: Leaving stems on mint leaves will cause a bitter taste and possibly an aftertaste.
Recipe #2: A creamy redfruit punch. (A, HOT)
Core four redfruit and roast. Heat six mugs of ale in a saucepan. Add one mug sweetener, two spoons of Klah powder, one spoon of powdered nutmegoid and one spoon of powdered spiceroot then bring to a boil. In a separate bowl, beat four wherry eggs until very pale and frothy, as for a custard. Remove ale mixture from heat. Gradually add small amounts of hot mixture to eggs to temper, beating continuously to keep eggs from cooking and to reach a smooth consistency. Return ale/spice/egg mixture to saucepan and place on a low flame to cook slowly. Stir constantly until slightly thickened, like thick gravy. Place roasted redfruit in a heat proof bowl and pour hot mixture over redfruits. Let set for a few minutes to let the juices from the redfruit to leach into the punch mixture. Serve hot or warm.
Recipe #3: A very potent Party drink. (A, COLD)
Place one half mug of shaved/chipped Klahbark, two spoons Coriandor seeds and two spoons cracked Nutmegoid seed in a fine muslin bag. In a saucepan, add one pound of raisens and three mugs of sweetener to one skin of dry red wine. Bring to a boil. Remove from heat and let cool. When cool, add four mugs of Whiskey and drop in the bag of spices. Let steep for 12 candlemarks or more. Strain out raisins, remove bag and serve.
Recipe #4: Before Bedtime Drink (NA, HOT)
Take the juice of one yellow citrusfruit as well as a half spoon of finely minced zest and mix with four spoons of sweetener in one mug of boiling water. Drink hot.
**Note: This drink is good for relaxation and some relief of congestion.
Recipe #5: Clarified Wine (A or NA, HOT or COLD)
Bring one bottle or half a skin of sweet, white wine and one or two mugs of sweetener to a boil. Reduce heat and take off any scum that rises to the top. Taste for sweetness, add sweetener as needed. Remove from heat and stir in two spoons powdered klah bark, two spoons finely minced spiceroot and two spoons cracked nutmegoid seeds. Allow to sit uncovered for a full day. After sitting, the spices will create a thick residue which will settle to the bottom. Using a ladle, transfer the mixture to another container thru a cloth-lined seive to remove the spices, being careful to leave as much spice residue in the bottom of the pot as possible. Transfer to a sealable crock and let set for at least a month. This drink can be served cold, room temperature or warmed. If warmed, more sweetening may need to be added.
**NOTE: A means Alcoholic, NA means Non-Alcoholic.
I hope that the above recipes have illustrated how easily and often Herbs and Spices can be incorporated into beverages in an everyday use, or for special occasions.
Information on herbs obtained from Journeyman Healer Zara.
OOC: As well as The Complete Book of Herbs:A practical guide to growing and using Herbs.
--Michel, Senior Apprentice, HRW
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