Rosemary (rosmarinus officinalis)

There's rosemary, that's for remembrance. Pray you, love, remember.

Hamlet, act IV, scene 5

Rosemary is one of the best known aromatic herbs in the world, and rightfully so. This delightful plant, native to the Mediterranean, has a beautiful form, mesmerising scent, delicious taste and powerful properties. It's hardy, drought-resistant, and some cultivars are frost-resistant as well. It can grow to be quite a large, fragrant bush, beautiful in bloom and not, suitable even for hedges. Bees like it, too. There aren't really any downsides to it.

Various legends are associated with it: the Goddess Aphrodite was said to have it wreathed around her neck when she emerged from the sea foam; Virgin Mary was said to have placed her mantle on white rosemary flowers and thus turned them blue; Ophelia waxed poetic about lovers remembering each other through rosemary, and probably many others I've not heard of.

• Culinary uses

Rosemary has innumerable uses in the kitchen. It has a rich, fresh flavour and incredible smell, and as such can be used in anything from roasted meats through fish and vegetable dishes, ending in fancy desserts. Rosemary is often used in bouquet garni, or in company with thyme and sage (...and parsley... you know why) to give any dish a "Provençal" character: aromatic, flavourful and zesty. There are really few recipes which would not benefit from being spiced with rosemary, though you may want to add it cautiously, since its strong flavour may overwhelm others.
Dishes which profit especially from the presence of rosemary include roast potatoes, any kind of roast meat and stews, most types of pasta sauce (especially tomato-based) including spaghetti napoli and bolognese, grilled vegetables of all kinds, stuffed peppers, and anything you want to be piquant but not too hot. My personal favourite is salmon fried on rosemary butter, and then there's this marvel called roast peaches with rosemary... the possibilities are endless.

• Medicinal uses

Rosemary is a good antiseptic, and quite valuable for external use, cleaning and freshening the skin. Bathing in rosemary infusion is especially beneficial to women's intimate health, and the essential oils can also have a calming, anti-anxiety effect. Internally, rosemary can aid in gallstone treatment, increase appetite and regulate digestion. It's a good herb to use for boosting the immune system and in general fatigue.

• Magic uses

Rosemary is one of the herbs kitchen witches use most often. Its properties and cultural connotations make it quite a versatile ingredients of spells for health, luck and prosperity, protection, or love. These spells can be in edible form, or in the form of herbal talismans. They can be ritual, ceremonial spellcasting, or incense-based. Rosemary can be burned on coals, or used in the form of essential oil, or a tincture, or oil infusion. Some witches dry whole stems of rosemary in bundles, similar to sage, and some dry single leaves and use them as needles in spellcasting. There are plenty of possibilities.

Spicy Love Oil

With the Valentine's Day upcoming, the witchysphere is full of love spells, potions to bring about the favour of The One, or ways of conjuring the best sex ever. Most of those hinge on something sweet. Usually it's chocolate, a known aphrodisiac, but other popular choices include cinnamon, star anise, cream and sugar in various combinations. Kitchen witchcraft for love seems to be reserved to desserts.

But what if you want something spicy? Something literally hot, or at least savoury? Maybe you're making a magic roast for that special carnivore in your life, or maybe you're trying to cut back on sugar, or maybe you just don't like chocolate? (I heard such people exist.)

Well don't worry, because Kitchen Witchcraft's here for you. This is my recipe for a spicy love oil that can give that extra zing to your hot dinner.

Ingredients

• Carrier oil - olive or grapeseed
• Chili/paprika - depending on how hot you want it, use more of the one or the other.
• Fresh rosemary
• Fresh thyme
• Garlic or wild garlic if you can get your hands on it
• Lovage

Preparation

Normally, you'd just make an oil infusion out of all these, but since we're in a hurry, the process can be sped up. Combine all the ingredients in a non-stick frying pan, and heat up until you see small air bubbles form around the spices. You can then stir-fry them a little or just take them off the heat and leave to cool, but under no circumstances must they burn or even start to go brown. This will ruin the taste.
Once you're ready, just pour the oil into a bottle. Strain if you've fried the herbs to crispiness.
Using chili or "sweet" paprika or a combination of those will allow you to adjust the spiciness to a level you enjoy while ensuring that even the mildest version will have a nice gold-red colour that is part of the spell.

Uses

The herbs used here are considered aphrodisiacs in many cultures and have strong connotations with love bonds. The oil can therefore be used in all sorts of love spells - candle rituals, spell jars, talismans, you name it. However, the greatest asset of this oil is the fact that it's a good, savoury composition of tastes that can be used to season all sorts of meats, potatoes, soup bases, sauces and even spicier salads. Whatever your date prefers!

Common Sage (salvia officinalis)

The common or garden sage is one of the best-known aromatic herbs with a multitude of uses. It's strong, fresh scent and large, silvery green leaves make it a really beautiful addition to any witch's kitchen, and its properties - a valuable one. Sage has been known for its properties, both medicinal and culinary, since Antiquity at least, and in the Carolingian Empire, its cultivation was pretty much mandatory in monasteries, because of the king Charlemagne's fondness for the plant.

Sage needs a sunny spot to flourish, and the seeds should not be put too close to one another, since the plant likes to spread outwards. Healthy leaves of sage have a pale green colour with a silvery grey patina that makes it look a bit like velvet. They are elongated and quite firm to the touch.

• Culinary uses

Sage is well established in many countries as a savoury condiment: indispensable to roast chicken in Britain, often added to bouquet garni in France, used to spice up many varieties of cheeses, pasta, meats and soups all over Europe. It should be used sparingly, however, or the strong, minty aroma dominates others.

I'm pretty sure my Mother's recipe, roast chicken in garlic and sage, could bring people back from the dead just for the taste. It's stunningly simple: mash fresh sage leaves and a garlic clove in oil, rub all over a chicken, roast. Proceed to fight with the rest of the family for a bigger portion.

• Medicinal uses

Sage is an effective antiseptic, especially good as external disinfectant: sage infusion is often prescribed by doctors in my country as mouthwash for throat or gum infections, since it works and accidental swallowing is not a hazard. It can be used in the same manner on cuts and various lesions in need of disinfecting.

Internally, common sage is effective in gastric problems - aiding digestion and facilitating bowel movements or stomach ache, helpful in diarrhea. Sage infusion can also help lower blood sugar, as well as mitigate excessive sweating. That last effect needs prolonged use to kick in, so the best idea is to switch "normal" tea for sage for at least a few months.

• Magic uses

Do they even need introduction? Honestly, sage is probably the most renown magical herb of the world, and that's even without counting her cousin, salvia divinorum. Common sage is one of the best protection herbs there are, shielding You from evil and harm, banishing negative influences, strengthening desirable effects, aiding in divination work. Honestly, if there's anything in kitchen witchcraft close to an universal ingredient, a joker card, it's sage. On its own, it stands for knowledge and wisdom (duh), power, and pretty much magic as a whole. There is no spell that will be worse for the addition of sage.

Oil Infusions - The Return of Infusion

Those of you who made it through my rambling posts on theoretical aspects of oil infusions and various types thereof are probably wondering how much more can I draw the topic out. Though most of you probably don't spend valuable mind time wondering about a blogger's posting habits. Good on you.

However, I really do believe it's important to know what you're getting yourself into before you actually do it. Especially in the case of things that are very easy to make, as oil infusions are. It's way too easy to just mash a few things together in a way that kinda feels right, and then feel awesome about it... until results come in. And on many herbalism, cooking or nature-related blogs you will read that "It's really very easy! Just do this one thing and then this second thing!" This fits with our 21st century expectation of getting things immediately and in three easy steps max, but it's a really bad idea when transplanted to the ancient disciplines that follow nature's laws and don't bow down to smartphones.

Like gardening, or herbalism or cooking.

That being said, making oil infusions really is, technically, a process in three easy steps. The overall technique can be summed up thus:

1. Choose your container and sterilise it.
2. Choose your herbal matter and mince it.
3. Choose your oil and add it.

And if you know what is it you want to make and which herbs are you working with, that's all. If you don't... well, that's when you try to chop blackseed with a knife or pour boiling water over a jar with fresh basil leaves already inside. I've seen these things happen. It's not pretty.

Below you will find some recipes for the basic, many-purposed oil infusions that are handy in any witchy kitchen. But before that,

A Few Last-Minute Tips

1. Infusions with fresh herbs have a shorter shelf life than those made with dried material. Check both for mold from time to time anyway.
2. You can use distilled vinegar to sterilise fresh herbs before infusing to reduce molding risk. Remember to dry the vinegar with a paper towel or napkin.
3. Herbs with strong aromas and tastes will dominate your infusion. If you want the more subtle aromas to be perceptible, avoid pairing them with domineering partners. However, if you're making oils for medicinal or cosmetic purposes, this should take the back seat to actual properties.
4. Never expose edible oils to direct sunlight. If you feel you absolutely must expose your infusion to the sun (for spiritual reasons, for example), use a solid container such as a tin or a stone jar. Spiritual satisfaction is all very well, but you only have one liver.

Basic Recipes

I like to ascribe these to the four classical elements, but this is mostly for spiritual reasons and follows my own perception of the herbs involved.

Earth Oil - evocative of the element of earth, this oil will have a strong, heavy aroma and significant anti-bacterial properties.

• Garlic cloves
• Rosemary sprigs
• Olive oil

Fire Oil - evocative of the element of fire, this oil will be hot and spicy, and have strong antiseptic properties.

• Cayenne powder
• Blackseed seeds
• Tricolor Peppercorns
• Olive oil

Water Oil - evocative of the element of water, this oil will have a soothing aroma and strong calming properties.

• Lemonbalm leaves
• Lavender sprigs
• Peppermint leaves
• Coconut or rice oil

Air Oil - evocative of the element of air, this oil will have a fresh aroma and significant anti-bacterial properties

• Sage leaves
• Thyme sprigs
• Rice oil

Cinnamon Oil

As I've already mentioned, one of the simplest means to prepare an herbal extract is by maceration. These macerates can be used for many different purposes, which of course have to be kept in mind during their production.

Oil macerates are rarely used in medicine, although some can be potent remedies. They are relatively common in cooking, though, and there's hardly anything simpler to prepare.
Of the substances that lend themselves well to oil maceration, the most common and desirable are aromatic herbs. Their essential oils, themselves lipids, dissolve in oil easily, thus lending their properties and often preserving it from spoiling as well.

The most common oil macerate is made similarly to an alcoholic tincture - the ingredient in question is placed in a disinfected receptacle and oil is poured over it. The receptacle is then closed and stored safely while chemistry does its work.
However, unless You use an extremely potent ingredient, such as garlic, it takes over a month to feel any noticeable results, so sometimes people speed up oil maceration by using the great power of fire. That is to say, heating it up.

In this particular case, I took two spoonfuls of ground cinnamon, one star anise and a quarter of nutmeg for good measure, put it all in a small pot and poured a glass of oil over it. Of course, the better quality oil, the better result. For these kind of 'sweet' spices, like those usually put in gingerbread, sunflower or grapeseed oil are good choices. Olive oil, on the other hand, will clash with their aroma unpleasantly.

The pot is then put over a small fire and heated up until tiny bubbles appear on the surface. Once this happens, keep it on heat but stir it constantly, for about two minutes more. Take out the whole spices, if You've added any, and put them in a disinfected bottle : I kept both the star anise and the nutmeg, adding two whole cinnamon canes for good measure. The oil should then be filtered into the bottle to remove the dregs. Since ground cinnamon is a very fine powder, the best thing to use here is... thin pantyhose. Yup, that's right, a scrap of old thighs You've made a hole in is a good friend in the kitchen (washed, of course). Failing that, a paper handkerchief is a good choice. I advice against using cloth, even very thin will still be too thick for the oil and filtering will take forever. It does even if You use paper tissue.

Even filtered, the oil will still get slightly opaque. That's normal. Keep the bottle shut for some time, allow it to digest in peace - the longer You keep it the stronger aroma You get. Of course, it won't be as strong as the essential oils you buy for aromatherapy, but that's not the point - the point is to have cinnamon oil that's edible.

It's great to use in baking, when a recipe calls for oil, and in magic, naturally. Oil macerates made of aromatic herbs are also very good for seasoning salads.

Thyme (thymus vulgaris)

I know a bank where the wild thyme blows, 
Where oxlips and the nodding violet grows, 
Quite over-canopied with luscious woodbine, 
With sweet musk-roses and with eglantine.
- Midsummer Night's Dream

The common thyme. Strong, fresh scent, beautiful, small leaves and the resilience of something much bigger and tougher. This ancient herb has been used by many nations throughout the world since antiquity, respected for its antiseptic and preservative qualities that could be profited of by cooks, medics and even embalmers. Even nowadays, many throat remedies are still made of thyme, coltsfoot  and marsh mallow, despite all the progress in pharmacology.

Thyme is an easy herb to keep, even in a pot on your windowsill. It likes sunny spots best, but will actually make do anywhere, as long as there's some direct light. It does not need a lot of water - indeed, too much of it can hurt the plant - and will struggle along even if You forget about it for a week, which makes it a good start for beginner herbalists. Even dried up and brown, the plant will regain almost all of its strength when taken care of.
If You want to have some fresh thyme at home, the best way to go about it is to buy a live plant. Thyme is very difficult to raise from seeds and is usually propagated by cuttings, even by professionals. If You bought a plant and want to put it in a pot, remember that thyme is a survivor ; it has evolved to withstand harsh conditions and those are the ones that suit it best. The most important thing here is to keep the soil well-drained. But don't worry : just take the intended pot and fill the bottom with a 3 to 4 cm layer of stones (gravel or sea pebbles, anything small) and the rest with soil. This will make Your plant feel right at home.
Thyme can also be used to great effects in gardens, as it really is rather decorative, very resilient and can take severe cold well. An interesting fact is that ants like to make nests among thyme roots, and gardeners have successfully drawn ants away from an undesirable spot by planting thyme bushes somewhere else.

• Culinary uses

Because of the strong aroma, thyme herb is a great seasoning for all those dishes that need an extra zing. Meats of all kinds can benefit greatly from being marinated in olive oil and thyme (and will keep longer).  It's a great ingredient for all kinds of salads and casseroles where the taste would otherwise be too bland. The only problem is that the leaves are very small, and if You have a live plant, You'll have to pick quite a lot of them and it becomes tedious after a while. But that's hardly a real disadvantage.

• Medicinal uses

Thyme is most commonly used as an antiseptic, due to high concentration of essential oils. Most common use for it are throat infections, which can be treated with infusions, thyme oil (it's hard to make as it has to be distilled twice, so at home best stick to infusions) or some more complicated recipes I will not dwell on right now. It is also used to stimulate the digestive system and can raise blood pressure, although not enough to be any danger to patients suffering from hypertension. Usually. Of course, ultra-high concentration of thyme oil should be avoided by them, but then again, it's not likely to come across that sort of dose anyway.

• Magic uses

In magic, thyme can be used to great effect. Due to the strong and persistent nature of the plant, it can be used in charms  to grant courage and resilience. The potent, healthy aroma invigorates the spirit and clears thought similarly to lavender, but with more emphasis on action - for this reason, it's a great protective herb because it shields You while not letting You stagnate. Thyme can also be used to ward off nightmares, be it the fresh herb, the dried herb used in a witch bag, or incense. It is definitely worth to keep this small, but noble bush at home.

Preserving Aromatic Herbs

My basil plant developed a problem, and I'm not even so sure what it was, unfortunately. Not the red spider mites, and not other plant illnesses I know of. Anyway, I was forced to cut quite a few of the stems right off, and I didn't want to dry the healthy leaves out, because the whole point of keeping fresh basil is to have, you know, fresh basil.

Throwing the healthy leaves out was also not an option, of course, so I made pesto with some of them, but there were more than I needed for that, so I decided to preserve them in this really nifty way I know: by making frozen oil-cubes.

This is a really great way of preserving fresh, aromatic herbs for a long time without much complication. You just chop the herbs up, place them in portions in an ice cube tray, and pour oil over them. Take a moment to let the herbs soak up the oil, and put the tray in the freezer. When it freezes over, you've got yourself wonderful little capsules of fresh aroma for whenever you decide to unfreeze them, which gives you a way longer shelf life than a regular oil infusion would have. This is also a great way to make fancy ice cubes with herbs such as mint or lemonbalm.

Fresh herbs can also be frozen as they are, without the oil, but they will lose much more moisture and develop ice crystals on the surface. Which is not a problem when you plan on adding them to soups, but not so great when you want them in your pasta sauce. As with all cooking techniques, it's best to know them and choose between them when appropriate.

Herbal Tinctures - Part 2

Theoretic introduction is done, so it's time for some practical advice on the matter of herbal tinctures. After all, theory is easy to access these days, but some things You only learn with time.

Since tinctures are alcohol-based brews, they are highly resistant to bacterial contamination. This means they will keep long and, usually, they can be stored in second-hand bottles or jars that only need thorough washing by means of preparation. (Oil macerates or ointments, on the contrary, need a container that has been at least sterilized by boiling, and even then You're being casual about it.) However, there's still a few things that should be taken care of with alcoholic tinctures.

• Choosing ingredients

Not every herb lends itself well to alcoholic extraction, so You're safest when following trusted recipes, as it's near-impossible to list all cases and exceptions. Not every case will benefit from an alcohol-based remedy, either, so you may want to choose the ingredients with a specific situation in mind. In magic, this of course means a right herb for a right spell ; in herbalism, the ingredient must be right for the patient. Common mistletoe plant (visci herba) is, for example, often used in remedies for chronic headaches, but given to someone with low arterial pressure it might prove quite disastrous.

• Mixing ingredients

When making a tincture from more than one ingredient, remember they can, and will, interact with each other. By no means can You presume that similar herbs (or those with similar properties) can be safely mixed and prepared together. If You have Your heart set on a multi-component tincture, always make sure that whatever You're mixing can be put together safely. (And I'm not even touching here on interaction of herbs on other medicines - that's a topic all of it's own). Again, it's best to follow recipes that's been checked and proved fine, not combine all that you can find in your cabinet.

• Choosing the alcoholic base

This has proven to be quite a problem for apprentice herbalists, as I know from experience. Most good recipes will give the exact alcoholic strength needed, so that the maker can achieve the desired effect by careful mixing of spirit and water. However, this requires some careful calculations. When in doubt, use a medium-strength alcoholic base (~40%) as higher concentration could damage some active substances, or make the tincture unsuitable for some patients.
More importantly, the kind of alcohol depends on the intended use for the tincture : medical rubbing alcohol can be used for external purposes, but absolutely not if the resulting potion is to be consumed. Rectified spirit (sometimes uncut, sometimes mixed in right proportion with water) is the best bet here, since it can be used for both purposes without problems. If a lower alcoholic percentage is sufficient, clear vodka can be substituted.

• Doing it right

Generally, if You have a dependable recipe and are following it, You'll be good. Some ingredients need to be stored in the dark while infusing, some shouldn't be exposed to alcohol too long, some need shaking or stirring and some absolutely do not. If You have a recipe that doesn't specify these details, it might be best to look for one that does, so You know what You're doing.

A lot of this knowledge will only accumulate over time as You practise the skills required, so remember to keep notes. Still, even with those uncertainties, alcoholic tinctures are by far the easiest herbal preparations to make.

Herbal Tinctures - Part 1

So, we're having Spring around. Things are growing, sprouting leaves and all that. Soon, there will be a new supply of fresh herbs for us to use for anything that a Kitchen Witch might want, and this means more or less everything. But fresh herbs are not available forever, which is why herbalism has devised many techniques for preserving them. I've already outlined some of those, and today, we'll explore the subject of alcohol tinctures in more detail.

One of the oldest and simplest tricks in the book, a tincture is a preserve obtained by the simple expedient of putting an ingredient of choice in a receptacle, pouring alcohol over it and waiting. While no particular skills are needed to do this,  maybe accept for a steady hand, You will still need considerable knowledge if You are to make an effective and safe herbal tincture: knowing exactly how much alcohol (and what kind) to add, how long to wait and what to apply the result to.

Tinctures can be made of both fresh and dried ingredients with the fresh ones being, naturally, stronger. There are some exceptions, but no need to obsess over them. They are handy for internal use, and there is some backing to the theory of flavoured alcoholic drinks having evolved from medicinal tinctures, especially those intended to cure the digestive system. External use of alcohol-medicines depends on the condition of the patient's skin, and the ailment in question (thank you, Captain Obvious), but they can be very helpful in that field, too. A tincture of calamus rhizome and certain additional ingredients is extremely effective against dandruff, for example. There's also a whole range of recipes for obtaining alcoholic beverages that way.

Herbal tinctures are easy to make, inexpensive, and keep well. If You're a beginner in the field, this is a good way to start.

Star anise (illicium verum)

Anise stars burning in a saucer.

This very decorative spice is obtained by drying the star-shaped fruits of a small evergreen tree native to China. Despite the name, suggesting a connection with the common anise (pimpinella anisum) the two are not related. Anise is a member of the apiaceae family and native mostly to the Mediterranean region, while star anise comes from the shisandraceae family and is native to China. They do, however, have something in common, and that is the presence of anethole, which gives them their distinctive flavor. This accounts for the similarity in names.

Star anise has a very distinctive shape and is often used in a way that emphasizes it. A common ingredient of desserts and liquors, it can be powdered in a mortar to enrich most cake recipes, especially gingerbread and chocolate cake. However, Asian cuisine does not limit its use to desserts : star anise is one of the ingredients of garam masala, a seasoning mix very popular in India, and of the Chinese five-spice powder.

The Chinese star anise, illicium verum, should not be confused with the Japanese star anise, illicium anisatum, which is poisonous. It is used in Japan as an incense, but even then only in small quantities. It definitely should not be consumed.

• Medicinal uses

Star anise is known for its anti-influenza qualities, due to the fact that it contains large amounts of shikimic acid. The plant is, in fact, the most common source of this acid for the pharmaceutical industry and the base ingredient of anti-influenza drugs. Even dried, it can be of great help when battling 'flu. Usually in form of infusion, but powdered flowers can also be consumed directly or, of course, as a spice.
Star anise infusion, or tisane, can also be used as an auxiliary rheumatism remedy.

• Magic uses

Star anise has many uses in herbal magic. Like most herbs with heavy aroma, it can be used for purifying the house and for protection against negative influence : the whole stars can be put over smoldering coals to act as an incense*, which gives a pleasant, delicate aroma and a very decorative sight. Together with nutmeg and cinnamon it can also be an ingredient of prosperity charms.
Since it has been proven to help against the flu virus, I also like to use it in healing spells: there are few natural medicines that can work against viruses, so this is something quite exceptional.

However, due to its aphrodisiac qualities, it is most potent when used in love and passion spells. This can be accomplished by 'regular', ceremonial spellcasting, rituals, witch bags or talismans. But a Kitchen Witch will easily see other, more pleasant possibilities : hot chocolate drinks with star anise and cinnamon flavour, honey and anise cookies etc. These recipes have the additional advantage of being tasty, so they are more likely to give Your target a friendly disposition. Two effects for the price of one!
Some recipes that can benefit from the love-charm aspects of the star anise:

• Heartwarming wine
• Passionate Chocolate
• Yogurt-Cocoa Muffins

***

* You can try to burn the anise stars directly, but it's quite hard as the fire will go out quickly. It's best to use a ceramic dish with some coals so that there is a constant source of the fire. Remember that the dish itself will heat up, so watch out where You're putting it.

Cinnamon (cinnamomum verum)

Take thee principal spices : of pure myrrh, and of sweet cinnamon half so much, and of sweet calamus and of cassia and of oil olive an hin. And  it shall be an Holy Anointing Oil.
- The Bible

The characteristic, bitter- sweet aroma of cinnamon is absolutely unmistakable. It is also hard to compare to any other smell or taste, so unique is the spicy, tingling, sweet quality of this herb.  And cinnamon is definitely a herb : the inner bark of the cinnamomum tree, which forms characteristic, curled canes while peeling off the trunk, is then dried and powdered, making it cinnamoni cortex from the herbalist's point of view. The most common use for cinnamon is seasoning cakes, desserts, chocolate and sweets, as I am sure You are well aware. It is fairly widespread in confectionery industry and popular in home cooking. Cinnamon goes especially well with apples, and as such it is an obligatory ingredient of apple pies.
Some recipes that benefit from adding cinnamon :

• sweet pancakes
• french crêpes
• apple pie
• chocolate cake

The interesting thing about cinnamon canes is that they can be eaten directly, making for quite an eccentric snack.

Medicinal uses

Curiously enough, cinnamon has been rather looked over by the scientists when it comes to studying health aspects of food. Although its high anti-oxidant properties are accounted for, pharmacists seem not interested. This is probably due to the difficulties of working with essential oils, which need much care, skill and appropriate conditions. However, nothing stops us from profiting of the anti-oxidant properties of cinnamon by adding it to our meals or drinks. Not to mention the anti-anxiety properties : no stress, no matter how devastating, will persist when treated with a cup of hot chocolate with cinnamon and whipped cream.

Magic uses

There is much use for cinnamon in magic. I have already presented a recipe for scented candles that call for it, as most prosperity charms do. The dual nature of this herb makes it useful in different occasions : the hot, warming, invigorating quality is the one addressed in spells for inspiration, energy and prosperity, including money-drawing charms. The sweet, aromatic, aphrodisiacum aspect is drawn upon in love spells, as You will see in the recipe for the Heartwarming Wine. Cinnamon is also a good catalyst for most herbal charms, although to serve in this way whole canes must be used. Since it is, essentially, dried tree bark, it can be used as a symbol of Nature, channelling the aspect of growth, strength, vitality and endurance.

Garlic (alium sativum)

'I've always said you can't have too much garlic' said Nanny.

- Terry Pratchett, Carpe Jugulum.

A Kitchen Witch should definitely keep an eye on this aromatic plant. Not only does it offer vast health benefits, but it is also indispensable in Mediterranean cuisine. Can You imagine spaghetti napoli without garlic? Not to mention the whole range of dishes, sauces and condiments which are based on it. The best examples of these are, of course, aioli - a sauce that consists of mashed garlic and olive oil only, and spaghetti aglio e olio, which is basically that, but put on pasta.

Botanically, the white, round objects that can be bought under the name are the plant bulbs - the part that stores nutrients needed for growth in spring. If not harvested before growth, garlic will sprout long, thin leaves, very similar to chives (which is in fact garlic's cousin from the aliaceae family). Garlic leaves can be used in the same manner as chives, since they are milder than the bulb. They still possess the characteristic garlic taste though.

• Medicinal uses

Garlic is probably as close to the universal remedy as possible while still being a real, accessible, existing object - in fact, pharmacology is still puzzled over the fact that garlic seems to contain the only known disinfectant that bacteria don't evolve a resistance to in due time. It is a wonderful cure for fever and can be used to reduce it in practically any illness, the only contraindication being a case of allergy, which is very rare. Faced with a case of the common cold, a kitchen witch needs only a bulb of garlic, and possibly some flowers of the common lime tree (tilia europaea), to nurse the patient back to health. The best way to achieve this is to feed the patient raw garlic accompanied by a source of vitamins, as I have tested myself : it only took some aioli and tomato sandwiches to heal a cabinful of shivering, sneezing people.
Garlic is also a great ally to all those who are suffering of hypertension, high cholesterol and arteriosclerosis. Together with oregano and mint, garlic should be used to season red meat, both for enriching its taste and facilitating its digestion.

• Magic uses

Due to its cleansing, healing properties, garlic is a powerful component for protective magic. Mashed garlic can be added to handmade candles and wicks to give them a strong protective aura - and no, they won't really smell of it, they will smell of burning. Placing garlic cloves around the house will also ward off evil, although it might provoke questions. Of course, You will also benefit from its protective powers when eating it, which brings us back to Kitchen Witchcraft at its best : tasty, aromatic, magical dishes. Prepare an aioli based dip for a coven meeting when You feel that extra protection is necessary. If You suspect that someone is trying to jinx Your relationship, simply invite Your partner for a romantic dinner with spaghetti aglio e olio and white wine.

Basil (ocimum basilicum)

Basil has an enmity with amber, which does not attract it, 
but repulses even a smallest shred. Its smell can revive spirits
- Hildegard of Bingen

One of the most common seasoning herbs in the world, basil is a great friend to any Kitchen Witch. Its unique aroma will make Your cooking so much tastier than just the dull salt and pepper. Most of the Mediterranean dishes will require it somewhere along the way, and the recipe will probably call for fresh leaves. But don't despair : basil is not a very demanding plant, so You can easily grow it in a flowerpot and enjoy the natural supply of fresh herb for Your cooking by simple means of watering the plant regularly.

A nice trick for obtaining a healthy basil plant is to buy it fresh (some stores offer whole plants in little plastic pots) and then move the entire thing - apart from the plastic - into a larger flowerpot with more soil. What the manufacturers supply is usually very poor, but You only need to top it up and the plant will be fine.

When cultivating basil at home, it's important to remember that once the plant flowers, it stops producing leaves. The stem becomes woody and the oil withdraws from it, so it has no further use as a condiment. To prevent this, You should pick the flowers before they bloom. However, this happens separately for each stem, so You can leave the flowering one for decoration and harvest from the others.

Some recipes that require basil:

• Pesto
• Spaghetti napoli
• Spaghettti aglio e olio (... practically any pasta, in fact)
• Tomato and feta salad

Listing those recipes is actually quite pointless because of their sheer number. Besides, condiments can be added according to our tastes and modified in almost any dish. However, these are the ones I make most often, and You'll be seeing them all here.

When using basil for cooking, remember not to chop it with a knife. If the leaves are too big, rip them to pieces with Your fingers - much less oil is lost that way. For decoration, a few whole leaves make almost any meal look elegant and healthy.

• Medicinal uses

The medicinal uses of this herb are still being studied ; however, tradition shows us at least some areas of interest. Hindu medicine has made use of basil as an auxiliary in treatment of stress, and the essential oil shows disinfectant qualities similar to those of mint oil. Hildegard of Bingen claims basil can 'ease the childbirth', but she does not supply any specific information.

• Magic uses

As with most herbs which have a strong, pleasant smell, basil can be used for protection spells and for cleansing the house of negative influence. It is also used in charms that are to bring luck and prosperity, which are all good reasons to keep it in Your kitchen. However, personally, I never use basil for spells, much preferring sage or lavender for protection, and cinnamon or nutmeg for luck and prosperity. This is in no way an attempt to discourage You from doing it. By all means, do. It's just that I have such a strong association of basil and food that I'd have to stop in mid-magic an go eat something. With basil, I am content to add it to my dishes, and thus profit of its power from within, which I strongly advise to you, too.