Monday, November 8, 2010

Rosemary Wine

by Patricia Halovanic, University Heights, Ohio

3 cups any white wine
3 tablespoons lemon juice
6 tablespoons honey or more to taste
3 tablespoons fresh rosemary leaves

Bruise fresh rosemary leaves
bring all to a simmer for 5 minutes
strain rosemary and serve warm or chilled.
Great for colds or coughs, soothing for night time drink.

Medicinal Wine by James Green, Herbalist

Port, Madeira, Claret, sparkling wines, Apple Cider or Mead can be used.

Medicated wines are low alcohol, dosage can be a tablespoonful to a wine glass full 3times a day.

Best made in small quantities, without heat and well capped in a cool dark place.

Using dried herbs, reduced to a fine powder combined with wine of choice, macerate 14 days, visit and shake mixture daily for two weeks, pour into a sterilized bottle, cap and store in cool location.

WHY Rosemary?
This is a great time of year to use Rosemary medicinally. Rosmarinus officinale has many healing properties as it is an antioxidant, circulatory stimulant, spasmolytic and carminative. It is anti bacterial, warming and drying.
It is great for mental fogginess or fatigue, headaches, hypotention, flatulent indigestion, digestive fullness, joint inflammation,hypothyroidism but is contraindicated in pregnancy.
Rosemary is also very tasty! Fresh Rosemary Tea is quite yummy too, I like strong enough to taste but not overwhelming!

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