California Gourmet: Making Flavored Extracts from Native Mints

 

It’s spring – time for garden tours, tea parties and other garden events.  Once again, we’re dreaming up recipes to feature at Mother Nature’s Backyard events.  The current abundance of flavorful mint leaves got us thinking about making mint extracts.  These extracts can be used to flavor a wide array of California Gourmet treats, from cookies and candies to beverages and baked goods. 

The Mint family (Lamiaceae) contains a number of aromatic plants whose flavors can be used for cooking.  For the most part, leaves are the principal plant part used.  The sages (Salvia species) and Desert lavender (Hyptis emoryi) are best used fresh or dried as flavoring for savory condiments as well as soups, stews, cooked vegetables and breads. 

Plants in other Mint genera can be used in both sweet and savory dishes including teas, sauces, syrups, flavored vinegars, vegetable dishes and baked goods. They are welcome additions to traditional recipes that use mint (fresh or dried) or mint extracts.   This group includes Hummingbird sage (Salvia spathaceae), the Clinopodium (Satureja) species, the Lepechinias, the Mentha, Monardella and Pycnanthemum species, and Wooly bluecurls (Trichostema lanatum). 

While fresh leaves are handy in season, many native mints have ‘peak’ and ‘off’ seasons.  To use these flavors in the off season, you’ll need to preserve them in some way.  In addition, fresh or dried leaves – even well chopped or ground – don’t incorporate well into some recipes, like candies and cookies.  So if you want to make a batch of Yerba Buena fudge, you’ll need to extract the flavors into a useable liquid.

The three main ways to preserve native mint flavors are: 1) to dry the leaves; 2) to make a water-based extract using the leaves; 3) to make an alcohol-based extract.  Each method is simple and straight-forward, requiring few ingredients and no exotic equipment.  We outline the basics of each method below.

 

Coyote mint (Monardella villosa) in local garden

Collecting and preparing leaves for preservation

One of the advantages of using plants from your garden is you know exactly what species you’re collecting and that the leaves are pesticide-free.  First, be sure that the leaves you’re using are edible.  We have a list of California native tea plants that’s a good start: http://www.slideshare.net/cvadheim/south-bay-native-plants-teas-beverages.   The FDA Poisonous Plant Database is a searchable internet resource with information on a wide range of toxic plants: http://www.accessdata.fda.gov/scripts/plantox/textResults.cfm.  If uncertain, consult this excellent resource before you ingest any new plant part.

Collect leaves that are mature, but not diseased or becoming senescent.  In Southern California, the best season to collect many types of mint leaves is mid- to late spring.  In areas with more spring/summer rain, the optimal time may be late spring to mid-summer.  Pick only healthy leaves, collected in the late morning for optimal flavor.

 

Rinse the leaves well in tap water to remove dust, etc.   Pat the leaves dry and they are ready for drying.  If preparing a water or alcohol extract, shake off excess water, then the chop the leaves into small pieces.  Once cut, mound the leaves on the cutting board and hit the mound with a mallet or meat tenderizer (or the flat of a heavy knife) to bruise the leaves.  The leaves are then ready to make either a water or alcohol extract.

 

Drying leaves for tea or dried herbs

 

Preservation by drying

One of the easiest ways to preserve any type of mint leaf is to dry it.  The leaves can be dried in a food dehydrator, in a warm oven, or in a warm dry place.  If using an oven or air drying, we like to put a piece of clean window screen (purchased at your local hardware store) on top of a cooling rack. The leaves are spread evenly on the screen. The rack is then placed in a jellyroll pan (or cookie sheet with sides) to catch any crumbs.

 

Oven drying requires a low temperature (140° F maximum; 60° C) to retain the flavors.  We like to heat the oven to 140, turn off the heat, then let the leaves dry in the cooling oven.  You may need to repeat the process several times to get the leaves fully dry.

Once the leaves are completely dry and crumbly, pack them into a clean, glass jar with an air-tight lid.  Label and date, then store in your spice cupboard. Dried native leaf spices retain their potency for about a year (long enough to get you through to the next season).   To use in soups and stews, add whole dried leaves to the pot; remove leaves before serving. To use as a ground spice or for tea, grind leaves in a spice grinder or mortar & pestle. Grinding spices just prior to use gives the best flavor.     

 

Wild mint extracted using water extraction method

 

Preserving as a water extract

Another easy way to extract Mint flavors is by making a water extraction – essentially a strong herbal tea – from the leaves.  This extract can be used in any recipe that calls for water as a liquid, including cookies, candies, and other baked goods.  The advantage of this method is that it’s quick and easy.  You can make the extract from either fresh or dried leaves.  The flavors are wonderful and fresh, particularly when you use fresh leaves.   The disadvantage is that the extract must be refrigerated, and it loses its potency within a month or so.

The preparation is simple.  Take prepared leaves that have been chopped and/or bruised to release their flavor. Place leaves in a non-metal bowl (glass or pyrex) or glass measuring cup.  For all but the most delicate of the mints (see below), heat water almost to the boil.  Pour hot water over prepared leaves; let sit until cooled to room temperature.  For a good flavor, use plenty of leaves – just cover the leaves with water.

 

Strain out the leaf material using a fine-mesh sieve or strainer.  You can also use a paper coffee filter to strain out the leaf matter.  Once strained, the extract is ready to use.  Store unused ‘tea’ in an air-tight, well-labelled jar in the refrigerator for a month or so.   

Some Mints have very delicate flavors that do not stand up well to hot water.  The Clinopodiums (Saturejas) and a few of the Monardellas come to mind.   For these, prepare the leaves as above, then cover with water at room temperature.  Let the mixture sit for 1-2 hours to extract the flavor.  Strain, then use in your favorite recipe.

 

Hummingbird sage extract using alcohol

 

Preserving as an alcohol extract

Making alcohol extracts is simplicity itself.  All that’s required are the leaves, some vodka (mid-price-range types will do) and time.  And while the extracts are not as concentrated as commercial cooking extracts (commercial ones are distilled to concentrate the flavors) they work wonderfully in the recipes we’ve used them in.

Place the cut/bruised leaves into an airtight glass jar.  Pour vodka over the leaves to cover. Label the jar with contents and date.  Tightly cap and place in a shady place (in a cupboard or pantry is good).  Rotate the jar every day for the first week or so.  Then let the jar sit for another week or two to allow the extraction to complete.

 

Strain out the leaf material using a fine-mesh sieve, strainer or coffee filter.  At this point you can bottle and use the extract, but it will be mild-flavored.   To make a more concentrated extract, prepare another batch of leaves, place in a clean jar, pour the extract over the new leaves, and proceed as before.   You can repeat the concentrating process several times to get the strength you like.   This is an old trick from back when commercial extracts weren’t available; at one time, everyone made their own ‘kitchen extracts’ for common flavoring agents.  

After the last straining, pour the completed extract into a clean glass bottle (dark-colored ones are good), cap and clearly label with contents and date.  Store along with your other flavored extracts.   Alcohol-based extracts retain their potency for several years.

Use your extract in your favorite recipes.  Because home extracts are milder, you may need to increase the amount used (up to twice what the recipe calls for; you’ll just have to taste and adjust as needed).  You may also want to use a few drops of vanilla extract, along with your home extract, to make the flavors ‘pop’.

'Hint of Hummingbird Sage' cookies

 

We hope we’ve inspired you to try the ‘Mints’ in your garden in your favorite recipes.  If you have wild mints, Monardellas, Clinopodia, Hummingbird sage or Fragrant pitchersage (April, 2016 Plant of the Month) in your garden, you might want to brew up a batch or two of extract using your favorite flavors. And be sure to look for our recipe for ‘Hint of Hummingbird Sage’ cookies, which uses our home extract, later this month (April, 2016).

 

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We encourage you to send us your questions, comments and recipes (either comment below or e-mail to us at : mothernaturesbackyard10@gmail.com

Plant of the Month (March) : Hummingbird sage - Salvia spathacea

 

Hummingbird sage (Salvia spathacea), foreground,
 in Mother Nature's Backyard

Both Allen’s and Anna’s Hummingbirds visit Mother Nature’s Backyard regularly, so we try to have something blooming all year long. Last month (Feb 2014) we featured another great hummingbird plant – Golden currant.   Right now the favored plant is the Hummingbird sage that’s blooming near our back porch. 

Hummingbird sage is a Salvia (sage), though its growth habit differs from the woody shrubs and sub-shrubs we typically associate with local sages.   The name Salvia is derived from the Latin salveo meaning "to save"; many of the salvias are still used medicinally and ceremonially.  The name spathacea means "with a spathe", which refers to the large, colorful bracts that enclose the flower cluster.  This plant is sometimes known as Borraja Silvestre, Diosa or Diosita in Spanish.  All Salvias are in the Mint family, Lamiaceae, which contains the garden mints and many other aromatic herbs and shrubs.

Hummingbird sage grows from Solano County, CA in the north to Camp Pendleton in San Diego County.   It’s found at lower elevations (< 2500 ft) and mostly within the coastal hills and valleys.  It still grows in many spots in the western Santa Monica and Verdugo mountains.  In Southern California,  this species is typically found in shaded areas in coastal scrub, coastal sage scrub, chaparral, and coastal live oak woodland. It’s usually seen on north- and east-facing slopes and under oaks. Further north it can be found in more open sites in the same plant communities.

Hummingbird sage is an herbaceous groundcover plant native to California 

As seen in the photo (above), Salvia spathacea is a low-growing, mostly herbaceous, ground cover.   With a little summer water, it’s evergreen most of the year.   The foliage is primary low, to perhaps 18 inches; the flower stalks attain 2 to 2 ½ feet in height.  Plants have a spreading habit, typical of the Mint family; they increase in size via rhizomes (underground stems) and will ultimately fill an area if happy.   In fact, they are one of our most useful groundcovers in areas that are a bit shady.

The leaves of Hummingbird sage are large (to 4-6 inches; 10-15 cm), arrow-shaped to oblong, and succulent.  Leaves are opposite, typical of the Mints, and are mostly clustered in a basal rosette (cluster of leaves at the base of the stalk).  The upper leaf surfaces are coarsely crinkled while the lower surfaces are covered with hairs. The leaves are quite sticky and sweetly scented.  In fact, Hummingbird sage leaves are one of our favorites for tea, hot or cold.  For more on making tea from native mints see: http://mother-natures-backyard.blogspot.com/2012/06/making-tea-from-california-native-mint.html.

 

Hummingbird sage (Salvia spathacea) spreads to form a groundcover

 

While Hummingbird sage ultimately forms dense mats, its growth rate varies greatly depending on conditions.  It spreads more quickly in moist clay soils; more slowly in sandy coastal soils.   On a well-drained slope, it may take 4-5 years to provide complete coverage.  The photo above shows a large, relatively flat area covered with Hummingbird sage.  It looks lovely year round.

The main bloom season for Hummingbird sage is in the spring.  It often begins in February in local gardens (even January in a warm winter) and continues through March or April.  In the garden setting, plants will often bloom sporadically from spring to fall depending on available moisture.   But the main show is early to mid-spring and it can be impressive!

 

Hummingbird sage (Salvia spathacea) blooms.  Note the nice contrast of flowers and foliage
 which is typical of this species

 

Hummingbird sage is one of the showiest bloomers of our native Salvias.  The 2-3 ft tall flowering stalks contain several whorls of flowers surrounding the stem.  The individual flowers are large (to 1 inch long), pink to magenta, and shaped like a typical Mint flower.  The flowers have 5 fused petals and 5 fused sepals, giving them a bilateral symmetry (two halves that are mirror images).   The bracts (fused sepals) are usually a dark purple/magenta, contrasting nicely with the brighter flowers. 

The pollen-bearing stamens extend beyond the petals.   The pollinators (hummingbirds) pick up the pollen on their heads and bodies as they reach deep within the flowers to reach the nectar.  Pollen is then deposited, unintentionally, at the next flower.  The long stamens, tubular shape and color of the flowers all suggest a long-standing, mutually beneficial relationship between hummingbirds and Salvia spathacea.   Seed-eating birds enjoy the dried seeds.

Hummingbird sage is usually used as a groundcover, often in partly shady areas under trees, on the north or east side of walls, etc.   It also can be grown on coastal bluffs (tolerates salt spray) and is a good choice for slopes and banks in general.  We’ve grown it on a 24% grade (fairly steep) where it does well, successfully binding soil and preventing runoff.    It is striking alone when grown in broad swaths.  We also like to combine it with the Wood mints (Stachys species), Catalina perfume (Ribes viburnifolium), Yarrow (Achillea millefolia) and even Berkeley sedge (Carex tumulicola).   Under California native oaks, consider planting it with Ribes species, the Snowberries (Symphoricarpos species), native ferns, native honeysuckles (Lonicera species) and Fendler’s meadowrue (Thalictrum fendleri).

In western Los Angeles County, Hummingbird sage is best with some shade except on the immediate coast.   Dappled shade or morning sun is best for plant health and abundant blooms.   We’ve grown this plant successfully in soils ranging from dense clays to very sandy – it does fine in both extremes.  

 



Hummingbird sage as a groundcover at Rancho Santa Ana Botanic Garden, Claremont, California



While actually quite drought tolerant once established, hummingbird sage looks best with occasional summer water (Water Zone 2).  We water ours about once a month from June to Sept. (our dry season), making sure that the ground is dry at a depth of 4 inches before watering.  Try to water on a day that’s a bit overcast/cooler if possible – and water either very early morning or in the evening.   Some gardeners like to rinse off the leaves occasionally in summer.   The only other ‘management’ required is removing the spent flower stalks, which can be done anytime from summer to fall.  Let the birds eat the seeds, then prune off the stalks before they drive your tidy side crazy.
 

As mentioned above, Hummingbird sage leaves make wonderful tea – probably the main use for this plant over the millennia.  The tea can be used to make delicious jelly or syrup.   Native Californians also use the tea for colds and sore throats and the plants do produce mild antimicrobial chemicals.  A warm bath with the leaves is used for rheumatism and other joint pains.   You can chew on the leaves on a hot day to make you feel less thirsty.   And the flower stalks (even dried) make a unique contribution to flower arrangements.

We hope you’ll consider Hummingbird sage if you need a part-shade groundcover.  This plant provides a great deal of benefit from a single plant: hummingbird/bird habitat; food & beverage; medicinal value; great beauty.

 

For a gardening information sheet see: http://www.slideshare.net/cvadheim/gardening-sheet-salvia-spathacea

For more pictures of this plant see: http://www.slideshare.net/cvadheim/salvia-spathacea-web-show

 

We welcome your comments (below).  You can also send your questions to: mothernaturesbackyard10@gmail.com