Botanical Bath Flowers


March 2012

Recipe – “Rosemary and Olive Bread”


“The Illustrated Herbal Encyclopedia” by Brenda Little

1 lb. –   10 oz. White plain flour

2          tbsp.  Powdered milk

1          tsp. Salt

2          tsp. Sugar

1          oz. Dried yeast

           Warm water

           Rosemary leaves

           Olives, halved, black or green

*Mix dry ingredients.   Crumble yeast into half a cup warm water and mix well.

**Add oil and yeast mixture to dry ingredients, adding more warm water if needed to make a soft dough.

***Turn on to a floured surface and knead well until dough becomes springy.   Cover and keep in a warm place for 15 minutes.

****Divide into two and roll into flat rectangles.  Put dough on a greased oven tray and leave, lightly covered with a cloth,  in a warm place for nearly an hour or until it has risen to double the thickness.

*****When risen, poke holes in the dough right down to the tray and put a tiny spring of rosemary or a sliced olive in each one. 

*Bake at 425 degrees Fahrenheit (220 deg. Celsius)


Recipe – “Basil Muffins”


“The Illustrated Herbal Encyclopedia” by Brenda Little

3        cups self raising flour

1/2    cup chopped basil leaves

1/4    cup chopped sun-dried tomatoes

2         Tbsp. Sugar

1          egg, beaten

1/4     cup olive oil

1 1/2  cup milk

Black pepper

*Beat oil, egg and milk together and pour gradually over mixed dry ingredients, stirring as you go.   The mixture must not be too wet – keep it on the dry side.

**Cook in well-greased muffin tins, 15 minutes at 400 degrees Fahrenheit (200 deg. Celsius).

Recipe – “Thyme and Pumpkin Damper”


“The Illustrated Herbal Encyclopedia” by Brenda Little

3     cups white self-raising flour

1      cup oat or barley bran

3      tsp.  Dried thyme

1     Tbsp. Fresh well-chopped parsley

1     tsp. Each salt and sugar

2 1/2   cups grated pumpkin (butternut)

1       cup mixed milk and water

1/2   cup olive oil

*Mix sift flour, then add dry ingredients.   Mix to a soft dough with the milk and oil.   Knead on a floured surface until smooth.   Handle lightly.

** Bake in a well-greased 8 ” inch casserole dish with a lid for an hour in a 400 degrees Fahrenheit ( 200 deg. Celsuis) oven.

Herbs used for Dyeing Wool

The wool or fabric that you are going to be using herbs to dye the material, if the item has been chemically treated or bleached on the material, the dyeing process will not work.

Suggestions for wool preparation – wash in hot water with soap, rinse out the soap and lay to cool.   You must use the “mordant”,  this helps set the dye into the wool.  

The next step to do is to use the mordant, this product will help the wool take to the dye plus increases the enhancement of the color.   It takes time to simmer the wool, approxiamately about 2 hours and this should allow enough time to set the dye.

Adding the herbs, chop up then place into a muslin pouch and place into 4 US gallons of water for 10 hours.  

Bring the water, herbs to a boil and distinctively choosing the shade of color but keeping in mind that once the wool dries it will be much lighter than it is showing immersed in the boiling water.  

When the water is boiling, add the wool, apply heat, then turn the burner down low until you have reached your color choice.    Then, you must once again wash the wool to remove any of the extra dye and lay out the wool to dry.  Keep in mind that you do not want to create anymore heat to the wool once it is drying, so no heat or sun.    Keep away from the bright window’s.

Note:  **It is advised not to use your cooking utensils while dyeing with the herbs, many of the herbs residues can be quite poisonous.   Cross contamination into your regular cooking would not be advisable.

Noting: Use rubber gloves


Tansy (Tanacetum Vulgare)– colors – yellow/orange

Madder (Rubia tinctorum)– color – Crimson, can also be used to create orange, purple and yellow.

Marigold (Calendula Officinalis) — color – Yellow

Woad (Isatis Tinctoria) — color – Blue

Dandelion (Tarraxacum officinale) — color – magenta

Resource: “Traditional Home Book of Herbs” by Michael Janulewicz

Herbal History

The wonderful women in London, sold Lavender in baskets for a penny and you would receive 6 bunches of lavender.   These were sold in markets held in the streets until World War II.   During the war, lavender was used as a antiseptic.    

Women in the Victorian times would use the dried lavender in the linen cupboard (keep a nice scent, repel moths),  in the top of there corset (to attract a mate), for culinary uses in the kitchen.

“The Chelsea Garden” grew garden for the purposes for medicinal, dyeing (for fabrics) and for culinary use.   This special garden was founded in 1673.   The most crucial herbs and the most valued herbs were grown closer to the house and not out in the designated herb gardens.   

Many herbs were used as medicine’s and were used in China, Assyria & Egypt.    Dated back in 300 BC to almost the 1st century, one of the Elders in the ancient times of Rome had listed more than 900 plants used for medicine.   Many of the plants were to the ornamental design to the garden itself and were in the gardens of the wealthy or in societies like the one founded by the Society of Apothecaries (London).   

According to our research, several monasteries all over Europe would grow herbal gardens throughout their land.

Resource: “Traditional Home Book of Herbs” – Michael Janulewicz

Herbal – Lavender

Lavender (Lavendula Augustofolia) dates back into 77 A.D., used for headaches and for the bath during the Roman times.   Richly grown in the fields of Provence.   Can be added to scones, fish and dishes (sweet) .  It can be complemented with several of these herbs:   thyme, fennel, rosemary, basil, oregano, sage, and hyssop.   Lavender can relieve stress, help your sleep, repels moths and good for a mosquito repellent.   Lavender that is dried can be added to your bath.   Warning:  Lavender can be harmful to pregnant women.  The plant has essential oils, alkaloids, tannins and saponins.  

(References from Rosemary Gladstar’s “Herbal Recipes for Vibrant Health”)

Herbal – Calendula petals

Calendula – (Calendula officinalis)

   A beautiful yellow flower can be used as externally for sores, skin ulcers, burns and bruises.   This flower is also being used in the cosmetic industry and is know to have a soothing feeling.

   Although this flower is used in other industries, it is also used in the Tea Industry as a color addition to many herbal blends, fruit and black tea blends.    No additional taste.  

   This flower is part of the potted marigold and general the petals are dried to brew your tea.    But this flower can also be added to your healthy salad and to “the: manufactured version of marigold cheese”.

Taste:    Neutral       Classification:  Herbal Tea (Caffeine Free)   Origin:Italy    Region:Tuscany

Reference: Supplier

Research:  “Herbal Recipes for Vibrant Health” by Rosemary Gladstar’s

Herbal Spearmint

Spearmint – (Mentha Spicata)

   Both the flowers and leaves are generally used either on their own or blended with other herbs or teas.  Part of the Mint family. Research:  “Herbal Recipes for Vibrant Health” by Rosemary Gladstar’s



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