Food Storage for a Year using 7 recipes and a bunch of jars...

Chef Stephanie Petersen's Convenience Dinners in a Jar Using Food Storage

Recipes and Instructions

Recently someone asked me to write down a few of my recipes for long term storage and what I do. I have a method that I like to use that isn't new, but it's was a little bit exciting when I heard it. I planned 7 meals, one for each night of the week and then figured getting 52 jars of each meal in my food storage to have on hand. In this way I would easily be able to have a year's supply of food that my family would eat should I need it. It sounds "simple stupid"...but sometimes that's how I roll.  I've heard it done with jars of spaghetti sauce and pounds of noodle in a similar fashion. It's a good simple way to calculate a family's needs. It's also a good way to get back to the basics of what a normal family will eat. Without getting into a lot of canning details and crazy stuff here, I do want to say that I don't want to have to worry about canning meat or rotating cans of beans and vegetables. I've found that buying freeze dried vegetables and meats has been a much better approach for our family.  The new technology available has even made it possible for beans to be "instant" cook! That being said, here are 7 of my favorite quart size jar recipes that are easily used for everyday or for long term emergency food storage. Enjoy. Share these recipes with your friend! Get the word out that they are here!  PLEASE...make sure my name stays with the recipes. Thanks.

This is a great meal made completely out of food storage. It's amazing for camping or dinner any night of the week. It's perfect for giving to a sick neighbor or to someone you actually...like. I think my family likes it because the folks I cook for are down-home-raised-on-the-farm kind of people. They don't like a lot of green herbs and junk in their food (ironic isn't it?). Now and then I get "froofie" chef on them and roast some garlic or chop some tarragon, but for the most part it's "regular people" food.  As for this meal, the crazy cool part is that it fits in a convenient size quart jar for easy food storage space and planning! 

Chef Tess Country Style 

Hamburger Stew

yield 12 one cup servings

in a quart jar:

1 cup THRIVE instant red beans

1 cup Honeyville freeze dried mixed vegetables

1 cup Honeyville freeze dried hamburger (or TVP beef)

1 Cup Honeyville dehydrated diced potatoes

¼ cup Honeyville dehydrated onions

Seasonings I shake down into the jar: ½ cup tomato powder,

1 tsp thyme, 1 tsp garlic, ¼ cup flour, and 1 T beef bullion.

It will fit if you shake it really well.

To prepare Country Style Hamburger Stew:

In a gallon pot, combine stew mix with 6 cups water and bring to a boil.

Reduce heat and simmer 20-30 minutes.

Works great in a solar oven. Bake one hour.

Chef Tess Taco Soup

  This is a recipe I made from an old classic for Taco soup. It's adapted using instant beans. Instead of taking hours to cook in a crock pot, it takes just about 20 minutes! I'm super excited about it! Can you tell?! It can fit conveniently in a quart size jar so it's perfect for food storage! Put a funnel on the mouth of a quart jar and measure as follows into the jar:
Chef Tess Taco Soup Mix

2 cups THRIVE instant Red Beans
1 cup Taco TVP
1/2 cup Dehydrated Onion  
1/3 cup Freeze Dried Mixed Peppers  
3/4 cup Freeze Dried Corn  
1/2 cup Tomato Powder  
1T homemade taco seasoning
When you get to the tomato powder, just shake the jar so it works its way into the cracks.

Add an oxygen packet. Seal. Good on the shelf in a cool place up to 5-7 years.  

To prepare,Taco Soup: place contents of jar in a gallon pot in a solar oven or on the stove. Add 2 quarts of water and simmer 20-30 minutes until veggies are tender. Serve with nacho chips, sour cream and salsa if desired.

Chef Tess' Cheeseburger Skillet

 Meal In A Jar Mix

Tess' Double Cheeseburger Sauce Mix Hamburger 

yield: 10, 1 oz sauce mixes

2 1/2 cups Honeyville cheese sauce powder

1 1/2 tsp granulated garlic

1T granulated onion

2 tsp black pepper

1/2 tsp ground nutmeg

Bag Mix Directions:

Combine all ingredients well. Use 1 oz (1/4 cup mix) to 3 oz of macaroni noodles (about 2 cups).

I put the dry powder with the noodles in quart size storage bags with the label "cheeseburger helper".

Conventional Bag Mix preparation Directions: Brown one pound of hamburger in a large skillet. When hamburger is browned, I add 1 cup hot water and 1 1/2 cup milk or soy milk. Bring to a boil and cover. Simmer 8-10 minutes until noodles are tender. Sauce will thicken a little more as it cools.

In a quart jar:

2 cups elbow macaroni (7 oz)

¼ cup mix

(in a separate baggie in the jar)

1 ½ cups freeze dried hamburger or Beef TVP

Jar directions To prepare Cheeseburger Skillet Meal: Rehydrate meat with 1 ½ cups hot water, drain. Place in hot skillet. When hamburger is browned, I add 1 cup hot water and 1 1/2 cup milk or soy milk. Bring to a boil and cover. Simmer 8-10 minutes until noodles are tender. Sauce will thicken a little more as it cools.

Chef Tess Stroganoff 

Skillet Meal

Chef Tess' Stroganoff Skillet Meal Gravy Mix

yield 7 mixes (with 1/3 cup gravy/seasoning mix)

1/2 cup powdered buttermilk

½ cup powdered sour cream

1 cup flour

1/2 cup dry minced onions

1T onion powder 1 T granulated garlic (or garlic powder) 1T dry parsley 1 tsp dry thyme 2 tsp black pepper 2T salt 1/2 tsp ground nutmeg

Combine all dry ingredients well.

In a quart Jar

2 cups egg noodles

1/3 cup gravy mix

1/2 cup freeze dried mushrooms

In a separate bag in the jar,

1 ½ cup freeze dried Honeyville hamburger or beef TVP

To prepare Beef Stroganoff Skillet Meal:

1 cup water

2 cups milk (powdered is okay if you reconstitute it)

salt and pepper to taste

Directions:

In a bowl Rehydrate hamburger in 1 ½ cup hot water. Drain. Place in a skillet. Cook over high, and add gravy mix, noodles, water and milk. Simmer 8-10 minutes, stirring once or twice, but covering each time. When noodles are tender season with additional salt and pepper if needed.

Chef Tess' Cheese Turkey 

Noodle Casserole

In a quart jar place 2 cups radiator noodles.

In a separate bag in the top of the jar put:

¼ cup freeze dried broccoli

½ cup freeze dried mixed vegetable mix

1 cup THRIVE freeze dried turkey

½ cup Honeyville cheese sauce powder

¼ cup freeze dried diced celery

1T freeze dried onion and 1 ½ tsp Chef Tess All Purpose seasoning

Put an oxygen packet in jar and seal.

Directions for Turkey Noodle Casserole: Carefully remove bag. Put contents of bag in a 2 quart sauce pan and bring to a boil. Boil 5 minutes. Cover and turn off heat. While sauce is cooking bring a gallon of water to a boil, cook pasta 10-12 minutes. When tender, drain. Stir into sauce mixture. Pour into casserole dish and top with additional cheese if desired.

Chef Tess Broccoli Cheese 

and Rice Casserole in a Jar

In a Quart Jar fitted with a funnel:

2 cups long grain rice, ¼ cup dehydrated butter, 1 tsp salt (stir)

In a separate bag on top of rice:

¼ cup freeze dried celery

¼ cup freeze dried onion

1 cup freeze dried broccoli

1 tsp Chef Tess All Purpose Seasonings

½ cup Honeyville Cheese Sauce Powder

¼ cup dehydrated butter powder

Seal bag. Top with an oxygen absorber packet. Good for 10—12 years shelf life.

To Prepare Broccoli Cheese Rice Casserole:

Remove oxygen packet and discard. Open bag, carefully ease contents into a quart sauce pan and add 2 cups water. Bring to a boil and reduce heat. Simmer 5-6 minutes. Turn off heat and let sit 5-6 minutes. While sauce is cooking, place rice in a quart size pot with a tight fitting lid. Add 4 cups boiling water or chicken stock. Cook on lowest heat 17-20 minutes covered until rice is tender. Spoon broccoli cheese sauce over rice and enjoy.

Chef Tess Turkey Noodle

 Skillet Meal 

In a quart Jar fit with a funnel:

2 cups egg noodles

½ cup Honeyville freeze dried vegetable mix

1/3 cup cheese sauce powder

1/3 cup powdered milk

¼ cup dehydrated butter

1 cup freeze dried Turkey chunks

½ cup freeze dried mushroom slices

1 T dehydrated onions

1 tsp Chef Tess Romantic Italian Seasonings

To Prepare Turkey Noodle Skillet Meal:

In a large skillet, combine contents of jar with 3 ½ cups hot water over high heat and bring to a boil. Reduce heat and simmer 10-12 minutes stir every few minutes. Turn off heat and let sit 3-5 minutes 


 Would you like the online printable pdf version of this class? Go Here.

Chef Tess Country Style Thick Hamburger Stew in a Jar

 This is a great meal made completely out of food storage. It's amazing for camping or dinner any night of the week. It's perfect for giving to a sick neighbor or to someone you actually...like. I think my family likes it because the folks I cook for are down-home-raised-on-the-farm kind of people. They don't like a lot of green herbs and junk in their food (ironic isn't it?). Now and then I get "froofie" chef on them and roast some garlic or chop some tarragon, but for the most part it's "regular people" food.  As for this meal, the crazy cool part is that it fits in a convenient size quart jar for easy food storage space and planning! 

 Well, when I walked into the store this week, there on the shelf was yet another cool new thing that Troy had picked up...
Honeyville has this great freeze dried vegetable mix!
 It has corn and peas, peppers and carrots. It's great for adding a lot of flavor in one grab. 19.50$ for th#10 can. I thought to myself, "self...I bet I can make a recipe with *that* in it!" Yes...I'm a food storage dork-fest-in-action. You know you like it. (Secretly.)

 Honeyville Freeze Dried Ground Beef is probably one of th most interesting things I've ever used as a chef. It has quite literally changed my convenience food world when it comes to having to make dinner. No longer having to cook meat?! Yah. It's shelf stable and totally crazy cool stuff. I love technology...always and forever. (Quick...name that movie.)

So...Here's the next convenience dinner in a jar meal...

I promise they won't all be soup or stew.

Chef Tess Country Style Hamburger Stew

yield 12 one cup servings

in a quart jar:

1 cup THRIVE instant red beans

1 cup Honeyville freeze dried mixed vegetables

1 cup Honeyville freeze dried hamburger (or TVP beef)

1 Cup Honeyville dehydrated diced potatoes

¼ cup Honeyville dehydrated onions

Seasonings I shake down into the jar: ½ cup tomato powder,

1 tsp thyme, 1 tsp garlic, ¼ cup flour, and 1 T beef bullion.

It will fit if you shake it really well.

To prepare Country Style Hamburger Stew:

In a gallon pot, combine stew mix with 6 cups water and bring to a boil.

Reduce heat and simmer 20-30 minutes.

Works great in a solar oven. Bake one hour.

Put an oxygen absorber in the top of the jar. Seal. Good on your shelf in a cool dark place up to 10 years.


Now, I actually tape the directions onto the jar...(not pictured) or write the cooking directions on the top of the lid in permanent black ink.


Remember that tomorrow night I will be teaching a convenience meals in a jar class here at the store starting at 6:30! You won't want to miss out on some great recipes and samples! It's going to be informative and crazy fun! See you then!

Chef Tess' Taco Soup Mix using NEW Instant Beans! And Product Review!

 We got something new in the store! Ooo-Laaa-Laaa!  Super cool INSTANT beans. What's the difference? Well...Our THRIVE Instant Red Beans will help you spend less time in the kitchen. Boiling dried beans can sometimes take hours, but with THRIVE Instant Beans you can prepare great meals in no time at all. Whether you use our instant beans for homemade refried beans, Boston Baked Beans, or bean soup, you will know that you are using a quality, long-lasting product that is an excellent source of protein and fiber. That's a mouth-full huh?! In a nut shell... They taste like regular red beans but they cook up super quick! I'm totally in love with them...for a bean anyway. So here's a Chef Tess moment of glory...a dancing in the hallway-jumping for joy-food-storage-moment of glory...ready?


You want to know the other cool thing? It just got a whole lot easier to make soup mixes for food storage! In fact when I saw the instant beans I almost started squealing. I know you're thinking, "Geeeek alert!" Oh my gosh!!


 I think I may be one of the only people on earth who gets this excited about food storage technology. Well...Troy does too.  However, that being said, I had to share this great new recipe I've developed from an old favorite. It's adapted using instant beans. Instead of taking hours to cook in a crock pot, it takes just about 20 minutes! I'm super excited about it! Can you tell?! It can fit conveniently in a quart size jar so it's perfect for food storage!

Put a funnel on the mouth of a quart jar and measure as follows into the jar:

 2 cups THRIVE instant Red Beans
1 cup Taco TVP
1/2 cup Dehydrated Onion  
1/3 cup Freeze Dried Mixed Peppers  
3/4 cup Freeze Dried Corn  
1/2 cup Tomato Powder  
1T homemade taco seasoning


                    So, here's  a picture of my new boyfriend red bean. I love him them.

When you get to the tomato powder, just shake the jar so it works its way into the cracks.

Add an oxygen packet. Seal. Good on the shelf in a cool place up to 5-7 years.  To prepare, place contents of jar in a gallon pot in a solar oven or on the stove. Add 2 quarts of water and simmer 20-30 minutes until veggies are tender. Serve with nacho chips, sour cream and salsa if desired.

Mustard and How to Make Homemade Hot Mustard

Since Troy and Tracey started carrying whole spices and herbs in the store, I thought I'd share this great post on how to make homemade organic sugar free mustard from scratch. It's really easy to do and so amazing! 

First, let's talk about the medicinal benefits of this common culinary spice. Remember a spice is a seed or bark of an edible plant.  Not only does it make your hot dog taste good, but mustard has been revered for many thousands of years as a healer and purifier in natural medicine. I remember my grandmother talking about mustard poultices they would use to put on the chest of a very congested and sick person, only to see the sickness soon leave. Mustard has been used for years as a dietary aid to ease digestion and metabolize fat. Yeah...I should eat a lot more mustard dude. Give it to me straight. Do you think if I poultice it on my thighs it will help? Maybe? I imagine it will just make them look more bumpy.

 I  read here that  the Greek physician, Dioscorides, used Mustard as an emetic, and Pliny the Elder (23-79) noted in his Historia Naturalis that Mustard grew everywhere in Italy and was not only a great boon to cuisine, but he also listed forty medical remedies with Mustard as the chief ingredient.  At one time in  history mustard seed was believed to have strong aphrodisiac powers. 

I don't know about that...but  my husband Ace nearly fell over dead with amorous when he found out I knew how to make homemade mustard. 

Chef Tess Homemade Mustard

1/4 cup brown mustard seed

1/2 cup dry mustard power (1/4 cup if you don't want your mustard as hot)

1 tsp kosher salt

1/2 tsp turmeric

1/2 tsp smoked paprika

1 clove pressed garlic

1/2 tsp crushed dill seed (optional)

1/2 cup water

1/2 cup Braggs Organic Apple cider Vinegar

4 droppers of liquid Stevia (or 10 packets of Splenda brand sweetener)

2T UltraGel  modified food starch (optional)

1T fresh minced tarragon (optional)

1/2 tsp dry tarragon (optional)

Place mustard seeds (and dill seed if you use it) in a spice mill or coffee grinder and mill until a fine powder.

We have this cool organic yellow mustard seed powder for 8$ a pound! That's a smokin' deal eh? It so happens that a pound of mustard powder is 4 cups.

It fit perfectly into a quart size mason jar. Sealed with an oxygen pack it will last 2-3 years in your food storage.

You need to combine the dry ingredients. So...ya know. I don't want to get to tech-no-rocket-chef here, but the two mustards, the salt, the turmeric, the paprika and Ultra gel....

In a separate container combine the vinegar, water, stevia and minced garlic.

I used a fancy jar. 

Whisk the dry ingredients together and then add the wet ingredients and mix well.  

Add herbs if desired or enjoy plain. Keep in a glass jar or non-metal container in the fridge up to one month.

Do you prefer whole grain mustard?

Here's my recipe for that too.

Chef Tess' Homemade Whole Grain Mustard

1/4 cup yellow mustard seeds

2 Tablespoons brown mustard seeds

1/3 cup grape juice (or wine if you use wine in your cooking)

1/3 cup apple cider vinegar or high grade balsamic vinegar
2 cloves garlic, minced
Pinch ground allspice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 tsp dill seed

Directions

In a non-reactive bowl, combine all ingredients and refrigerate overnight, covered.

Transfer the mustard mixture to a food food processor and process until mustard has obtained the desired texture and thickness. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.

I first read about homemade mustard with Alton Brown and severely adapted it for sugar free organic uses--obviously if you use Splenda it would not be organic. However, if you don't need all that...Get Alton Brown's Recipe from Food Network's blog and the printable pdf  here.

There you go!

Culinary Herb and Spice Remedies 101 (The Alchemy behind the flavors)

Last week I taught an herb and spice alchemy class at Preparing Wisely in Mesa, Arizona and promised to share a few of the things I would be teaching my students during the class here on the blog for the people around the world who obviously couldn't attend.  It was pretty comprehensive and full of great recipes on matching spices and herbs to complement ethnic flavors. If you want to read more about those recipes go here. The other side of the class was the whole medicinal use of culinary herbs in food.  Troy has ordered many organic spices into the store and they are very reasonably priced. I hope you will stop on by and add them to your food storage necessities!

I think a lot of times this "herb and spice" side of eating is completely  misunderstood as just perhaps a "flavoring".  Adding herbs and spices traditionally was not only for flavor, but also for health.  I hope today I can share some of the bare basic homeopathic uses for some of the most common culinary spices and herbs. These are probably remedies your great grandmother used long before there were modern medicines. None of these statements have been reviewed by the FDA. FYI. That's not saying that they don't work, it's just saying they are not tested yet.

  For general information, I store my spices whole and grind them fresh so I don't lose any of the essential oils or nutritional value of the spices. I keep them in a cool dark place in non-porous glass containers. I also grow my own herbs organically in my garden.  The pictures you see, are all my own.  Seriously, these are the short descriptions. This is also a short list. There are many herb and spices not listed.  There are long books on this subject so I'm just scratching the surface here.  Shall we begin then? We'll start with Spices, the seeds and barks of edible aromatic plants. Then we'll move on to the herbs (leaves, stems and flowers).

Spices 

 Allspice. It is a sweet spice generally used in cakes, cookies and desserts.

 The natural oil is used topically as a pain reliever and the powder is an antioxidant with what is believed to be antic-cancer action.

 Cardamom seed— A sweet  spice with lemon notes.  I use it often when I mill my flour. It adds a light fresh taste to pastry and cakes. It is also used in many Indian dishes.  Medicinally  it is favored as a carminative  to ease digestive gas, cramping and flatulence.

Clove--Sweet Spice  used in desserts and in some sauces. Medicinally— essential oil used as an aromatic and pain suppressant (I used it sparingly on teething baby and it worked) , antiseptic, powder to alleviate vomiting (antispasmodic)

 Nutmeg--Sweet spice used in cakes, pastries, and some sauces. Medicinally used as an —antispasmodic, anti-inflammatory, digestive aid, gastric stimulant, prevent vomiting, and help boost appetite.

 Cinnamon--Sweet Spice used in desserts, cakes, pastries and teas. Medicinally used as a digestive aid , antiseptic, uterine stimulant (cramps), help regulate blood sugar levels in diabetics.

 Dill Seed---from the dill weed plant Weee! This actually happened in my garden folks. I loved seeing the dill go to seed. Licorice notes used in pickles, sauces and many ethnic dishes. Medicinally the seeds are used mashed and then infused for stomach ills, colic, diarrhea, anti-bacteria, and a carminative. I actually used mashed dill seed infused in a tea  and then strained and cooled for my colic babies and it helped immensely.

Fennel seed used in sweet cakes  and savory applications like fennel sausage with a  pronounced licorice note.  Medicinally it is used for colic,as a digestive aid, to normalize appetite, as a liver cleanser,  to reduce uric acid and to soothes gout.

 Coriander Seed used ground in Spanish, Indian  and Oriental cooking with heavy lemon notes. It is the seed that produced the fresh herb cilantro!—Medicinally it is used for it's properties as an antioxidant, anti-inflammatory, anti-bacterial, digestive aid, colic, joint pain reliever.

 This is my cilantro that went to seed. Yes folks. I did grow my own coriander this year too! How cool is that?

 Caraway seed gives rye bread it's distinct flavor and is also often used in sauerkraut. Medicinally it is a stimulating expectorant for congestion, antispasmodic, digestive stimulant, and the oil is an antiseptic.

 Black Pepper is used ground  in savory dishes and breads.  Medicinally it's used for coughs, heartburn and indigestion, toothache and canker sores.

 Cumin seeds  used ground. When you smell it you'll think, "Mexican food". Medicinally they are good carminatives which help to relieve abdominal distension. It helps to digest food and improve peristalsis. Another use which is very rarely known is that it helps to minimize the abdominal pain during menstrual periods when consumed for 2 weeks prior to the date of menstruation. It is good to consume with warm water. Read more: here

 Herbs

Tarragon is used in sauces and breads most often in French cooking. I think it's one of the Kings of herbs. I can't list all it's medical uses but it's often used as a diuretic, antidepressant, to promote appetite, fight fatigue, calm nerves, and has been used to aid sleep as a mild sedative. Read more about it here.

Rosemary is used in sauces, soups and teas. Most often in Italian and Greek cooking but also French. It couples great with chicken and is often one of the first ingredients in poultry seasoning (or chicken soup). It is used medicinally antispasmodic, relaxant, stimulant to circulation and nerves, cardiac tonic.

 Thyme used in sauces, soups and poultry. Medicinally it's used as a uterine stimulant, antiseptic, expectorant, diuretic, antibiotic, astringent

Dill used for salads and in Greek and French cooking. It also makes the most amazing  Cottage Dill Bread. Medicinally it's used  for stomach ills, colic, diarrhea, anti-bacteria, and a carminative.

Oregano used in sauces, soups and salads most often in Italian, French, and Mexican dishes. 

Medicinally:

To soothe colic, make a tea, leave to cool, then strain the herb to leave a clear liquid. Feed the baby a little

at a time. Try the same preparation for to relieve coughs in adults. Additionally, prevent or relieve a heavy chest by eating lots of oregano at key times. Hay fever sufferers may find some relief by sprinkling the dried herb on salads, whilst eating oregano in winter dishes can help loosen phlegm during the long months of the common cold. I use Oil of Oregano in my olive oil for dressings and also as a supplement in gel caps.It is one of the strongest and most effective broad spectrum antibiotics known to man. It is natural and safe to use. It will not create more mutant strains of bacteria. It effectively kills bacteria of every variety using only tiny amounts. It is also effective against fungus, parasites and viruses. (More on that to come but I'm seriously happy that I found it.)

 Parsley  is used fresh to impart new life and flavor to dry herbs (add at the end of cooking just before serving). Fresh parsley is loaded with LIFE! Medicinally it is used for—Kidney and bladder problems, anticancer properties, antioxidants,  stimulate the nervous system, adrenals, and liver function. It's also good for killing bad breath...but that's just a side note.

Basil most famously used in pesto and Italian cooking but also used in French and Oriental cooking.

 Medicinally it is used as an antiseptic and antidepressant. It restores and calms.

Juniper Berries used in mulling spices, pickling spices and some savory spice blends.

 Probably most famous from my post on using Pine Cones for Dinner! ha! This is what they look like on the tree. When they dry they will be a deep almost black purple. Medicinally they help with a kidney cleanse, removing blood toxins, destroying fungi,  improving the optic nerves, brain function, easing colic

and  easing digestion.

 I did a great post on the Edible Flowers of the Sonora Desert. Edible flowers are also in the "herb" category and have to share my two favorites. I use them often as a hint of flavor but many don't realize that I am also using them relax and sooth my guests. I'm most famous for using my lavender and rose petal in my Wise Woman of the East Spice Blend to add sophistication and vintage charm to pastries and desserts. It's used anywhere one would use cinnamon. Seriously though...it's also a nerve tonic. It will make you happy. See...and you thought it just tasted good. BE sure you use FOOD GRADE flowers only. Many of the "craft store" branded flowers have been treated with chemicals that are harmful for human consumption.  If you don't grow your own I've been know to  get mine at Penzey' or a local health food store that carries herbs called The Good Apple.

 Lavender flowers used aromatically and also ground in desserts and some French cooking. I adore it in Tapioca. Medicinally it is used as a relaxant, antispasmodic, circulatory stimulant, diuretic, nerve tonic, uterine stimulant. 

Rose Petal  used in desserts, frostings and aromatherapy. Medicinally used as an antidepressant, calming sedative, digestive aid , aniti-inflamitory,  and anti-viral agent.

Like I said before, this isn't a complete list, not even by a long shot. I do hope however that it has given you some good ammunition when facing herbs and spices in the homeopathic world. It's really quite exciting to think that those amazing flavors can actually help heal and bless the lives of those you love. It's not just food...it's a whole healing art.

There you go.