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Name: Fragrant Herbal Beads
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Herb leaves or flowers; All-purpose flour; 15 dr Essential oil; Water

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INGREDIENTS

1/2 c Herb leaves or flowers
the herb
if using dried material
All-purpose flour
fresh or dried
15 dr Essential oil
to match or complement
Water

Recipe

INSTRUCTIONS

Strip off leaves or petals and discard stems and other coarse or nonaromatic parts. Puree fresh plant material in a food processor, blender, or old-fashioned meat grinder. A food processor breaks down herbs faster than any other method and can be used to finish blending the dough as well. You can finely mince the herbs with a sharp knife instead, but the finished beads will be coarser than those made from a puree or powder. Process dried herb leaves or flower petals in a blender or spice mill, or rub the leaves across the bottom of a fine-mesh sieve until you have a fairly uniform powder. Unless plant material is processed into a fine powder or smooth pulp, coarse beads will result. Add 3 to 4 tablespoons of flour to the plant material, and enough water, starting with 1 tablespoon (if using dried herbs), to make a smooth dough. These are approximate amounts; youll need more flour if youre starting with a soupy puree, and more water if the herb powder is very dry. When blended, the dough should be the consistency of childrens craft clay. If it seems too soft, add flour in small amounts to improve it; if too stiff, ad a little water; if too coarse or crumbly, try adding both flour and water until the dough is workable. Dont add essential oil yet; it evaporates too quickly during the blending. Pinch off bits of dough and roll them into beads between your palms, or roll a long "snake" (this always brings back memories of my childhood) and slice off uniform lengths, then shape them into beads. Work with a light touch and keep your hands clean to prevent the dough from sticking to them. Essential oil can be added at this point, or after the beads are dry. When sizing the beads, remember that they will shrink a bit as they dry. String the beads using a large darning needle and heavy carpet thread. Leave at least 6 inches of thread bare to allow room for sliding the beads as they dry. Tie a big knot or a button at the end to keep the beads from sliding off. Hang strings of beads to dry in a warm, airy place away from direct light and heat. Drying take three to four days, depending on weather and bead size. Slide the beads up and down the string periodically to keep them from sticking to the string or each other. Store dried beads in an airtight container to preserve their scent until youre ready to assemble a necklace. String the beads with beading thread or dental floss for strength and durability. * Source: Kate Carter Frederick in "The Herb Companion" (Feb/Mar93) * Typed for you by Karen Mintzias

NOTES

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Fragrant Herbal Beads

1/2 c Herb leaves or flowers
 the herb
 if using dried material
 All-purpose flour
 fresh or dried
15 dr Essential oil
 to match or complement
 Water

Strip off leaves or petals and discard stems and other coarse or  nonaromatic parts.  Puree fresh plant material in a food processor,  blender, or old-fashioned meat grinder. A food processor breaks down herbs  faster than any other method and can be used to finish blending the dough  as well.  You can finely mince the herbs with a sharp knife instead, but  the finished beads will be coarser than those made from a puree or powder.  Process dried herb leaves or flower petals in a blender or spice mill, or  rub the leaves across the bottom of a fine-mesh sieve until you have a  fairly uniform powder.  Unless plant material is processed into a fine  powder or smooth pulp, coarse beads will result.    Add 3 to 4 tablespoons of flour to the plant material, and enough water,  starting with 1 tablespoon (if using dried herbs), to make a smooth dough.  These are approximate amounts; youll need more flour if youre starting  with a soupy puree, and more water if the herb powder is very dry. When  blended, the dough should be the consistency of childrens craft clay. If  it seems too soft, add flour in small amounts to improve it; if too stiff,  ad a little water; if too coarse or crumbly, try adding both flour and  water until the dough is workable. Dont add essential oil yet; it  evaporates too quickly during the blending.    Pinch off bits of dough and roll them into beads between your palms, or  roll a long "snake" (this always brings back memories of my childhood) and  slice off uniform lengths, then shape them into beads. Work with a light  touch and keep your hands clean to prevent the dough from sticking to them.  Essential oil can be added at this point, or after the beads are dry. When  sizing the beads, remember that they will shrink a bit as they dry.    String the beads using a large darning needle and heavy carpet thread.  Leave at least 6 inches of thread bare to allow room for sliding the beads  as they dry. Tie a big knot or a button at the end to keep the beads from  sliding off.    Hang strings of beads to dry in a warm, airy place away from direct light  and heat.  Drying take three to four days, depending on weather and bead  size.  Slide the beads up and down the string periodically to keep them  from sticking to the string or each other.  Store dried beads in an  airtight container to preserve their scent until youre ready to assemble a  necklace. String the beads with beading thread or dental floss for strength  and durability.    * Source: Kate Carter Frederick in "The Herb Companion" (Feb/Mar93) *  Typed for you by Karen Mintzias

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Nutrition

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Serving Size: 1 Recipe (1g)
Recipe Makes: 1 Recipe

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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