Friday, August 10, 2012

import blog herbs jasmine

Blog EntryJan 30, '08 3:13 PM
for everyone

Star Jasmine     I am drinking a cup of green tea with jasmine, which is one of my most favorites, and that got me to thinking-Jasmine for herb thursdays.
information found here:  and here:

From Mountain Rose Herbs:
 Jasmine Flowers Also known as- Jasminum officinale, Jessamine, and PoetÍs Jasmine. Introduction The jasmine is a fragrant flowering shrub native to the Himalayas. It is grown for perfumery in France, and added to alcoholic and non-alcoholic beverages, toiletries, moisturizing lotions, and aromatherapy oils.
 Constituents Alpha-terpineol, benzaldehyde, benzoic acid, benzyl acetate, benzyl alcohol, eugenol, farnesol, geraniol, jasmone, linalyl acetate, nerolidol, salicylic acid, vanillin.
Parts Used Dried flowers. Typical Preparations Creams, washes, liniments, teas, and infusions.
 Summary Used in washes and ointments, jasmine flowers are a gentle remedy for inflammation. They reduce both physical irritation and sensitivity to pain. Jasmine teas are a gentle sedative.
 Precautions Women who are trying to get pregnant should avoid this herb. ******************************************************************************************************
 Lots of recipes here with jasmine:
an article on making the perfect jasmine rice
Jasmine strawberry sorbet
Jasmine Martini
 1 cup sugar
 1 cup of Jasmine Water (usually find this in the exotic food section)
 2 strips orange zest
1/2 cup vodka
1/4 cup Grand Marnier
 1 lemon, juiced
Jasmine flowers
Make a simple syrup of the sugar, jasmine water, and orange zest.
 Place jasmine flowers in a glass jar, and pour the simple syrup over the flowers. Steep for 1-2 hours to infuse.
 In a martini shaker filled with ice, combine the vodka, Grand Marnier, lemon juice, and 4 tablespoons of the Jasmine syrup.
 Shake to combine, and strain into chilled martini glasses. Float a jasmine flower in each glass to garnish. (Great cocktail with Asian food!)
Another beautiful recipe -Jasmine Chai Rice Pudding here:
I just found this fanastic looking recipe -Vanilla Jasmine Caramel Recipe-on someones blog here:
Want to close with this beautiful salad and vinaigrette
Spring salad with jasmine flower vinaigrette
Photography by Scott Hawkins

Spring salad with jasmine flower vinaigrette

Ingredients (serves 6)
  • 1 tsp lemon juice
  • 5 jasmine flowers
  • 1 tsp Dijon mustard
  • 3 tbs apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 8 cups home-grown mixed salad leaves (such as baby endive, baby spinach, baby rocket, coral green and baby beetroot leaves)
  • 1 cup edible flower blossoms (such as lemon, nasturtium, pansies, violets, violas and borage)


  1. Place lemon juice, jasmine flowers, mustard, vinegar and oil into a small bowl. Gently mix to form a creamy dressing (the flavour from the jasmine flowers will add a touch of sweetness to the vinaigrette). Cover and refrigerate until ready to use.
  2. Wash and dry salad leaves then tear into bite-sized pieces. Remove stems and then wash flowers gently. Just before serving, whisk dressing then drizzle over salad leaves. Toss to combine then sprinkle with flowers and serve.


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