Charles R. Garcia, Director
Just before Thanksgiving 2013, a letter to Rebecca at 25 days old sparked this Recipes page. Charles Garcia is a fabulous cook, and this page was created to capture the recipes he shares on Facebook. Enjoy!
Recipes on this page.
Recipes on other pages!
Herbs in Practice, on this page.
Ask for more! Contact us!
See also Articles and Plants.
Charles' Stinging Nettle Quiche Recipe
Charles R. Garcia, Chef fb CSHH
Lori & Usa harvest stinging nettle November 13, 2014
photos by Charles Garcia
Something Special: Stinging Nettle Quiche Lorraine
Yesterday, my friend Lori Pino and I went to Pt. Reyes on the hunt of the wild stinging nettle. Lori braved the harvest while I cheered her on. Today I'm going to enjoy the fruits of her labor by making a quiche.
First you will need...
fresh nettles, about two and a half of the fresh plant,
a pot of chicken broth,
a cup of sliced mushrooms,
a cup of thin sliced onion,
1 1/2 cups of milk,
two cups of shredded cheese...in this case cheddar and monterey jack,
1 Tablespoon all purpose flour, and
six slices of bacon.
Simmer or boil the nettle leaves in a pot of chicken broth until the leaves and small stems are limp. This will take anywhere from fifteen minutes to thirty minutes. When done, don't throw the broth away.
Remove the nettle and place in a bowl. Freeze the broth and use for another day. At the same time put the bacon to cook on low. Wash and slice mushroom, slice onions and sauté in the bacon fat. If this is too bacon-y for you, then sauté in olive oil.
Add your eggs, milks, cheese, and flour in a blender. Mix well. Zzzzzing.
Pour into store-bought pie crust...I like Marie Callender's. With a fork, mix in the nettles. Slice or crumble cooked bacon on top along with onions and mushroom.
In a preheated oven, cooked at 350 for 40 minutes. Remove and let it cool a bit before slicing. If the mixture is too runny, cook for another ten minutes.
Enjoy with a cool white wine.
— Charles R. GarciaTuesday, November 04, 2014 at 12:33pm PT
Charles' Secret Squash Recipe
Charles R. Garcia, Chef fb CSHH
...we always had good thanksgivings days. ...Your mom wants this to be a special dinner
so she called me and asked for my secret squash dish recipe. So I gave it to her. ...my
secret squash dish recipe.
Maybe someday she'll give it to you. But in case not...
...in a large frying pan put
3 parts olive oil and two parts butter and slowly heat.
Slice one large yellow onion,
crush three small cloves of garlic,
slice up three zucchini and three yellow squash, and
slice one large tomato.
Sauté every thing until it is medium hard and the onion is translucent.
Transfer everything into a baking dish and place in pre-heated oven at 350...
before that, sprinkle with mozzarella cheese and medium cheddar.
Cook until the cheese has browned slightly.
At that point everything should be done!
But shhhhhh! Don't tell anyone. It's a Garcia family secret.
— Charles R. Garcia November 15, 2013 at 11pm
Charles' Mango Chutney Recipe
Hey Facebook friends, herbalists, survivalists, preppers, gun nuts and crackpots I love! I wanted to do this live but circumstances made that too difficult for now. A few days ago I made some serious strawberry jam. MMM MMM! It was some of my best if I do say so...and I do. In a few minutes I'm heading back to the kitchen to make some mango chutney. Now making chutney is not a science it's an art. You can find several if not dozens of variations on how to make mango chutney. So I want to share MY recipe.
3 medium apples, unpeeled, cored, and chopped
3 large mangoes, unpeeled and chopped
1 medium red onion, chopped
1 cup sugar
1 1/2 cup of brown sugar
1 chopped jalapeno pepper
1/2 cup golden or mission raisins
1/2 cup white vinegar
1/4 cup finely chopped peeled gingerroot
1 tablespoon fresh lemon juice
2 teaspoons red pepper flakes or powder
1/2 teaspoon each: ground nutmeg, cinnamon, and salt
1/2 all spice
1/2 teaspoon sea salt
Variations...add lemon or orange. Today I'll chop some oranges and add that.
1/3 cup of pecans or walnuts
If any of you brave souls actually make this IM me and let me know how it turned out. Chutney is used on a variety of foods. Pork comes to mind. White fish. Chicken breasts. Rice. Crackers (Triscuits is a favorite of mine). One brave idiot who will remain unnamed told me he used it as a topping for vanilla ice cream. Umm, I don't recommend it. On the other hand, who knows?
Okay, it's off to the kitchen!
— Charles R. Garcia June 02, 2019 at 5:02pm
The Kains Avenue Guacamole Recipe
Created by 3 friends in 1978
Using whisk, mash avocadoes in a large bowl. Add olive oil. Stir and add, tomatoes, onions, salsa and garlic. Stir and mash larger pieces of tomato. Add lemon juice slowly. Taste. Add salt and pepper.
Place in decorative bowl and add cilantro as garnish.
Chill for 5 minutes in freezer.
Use as a dip or side dish with enchiladas, rice, or spicy meat dishes.
— Charles R. Garcia October 5, 2014 at 6:53pm PT
Karen Roberts I do not remember you adding soap to it! (Cilantro) 😋 October 5, 2014 at 7:13pm PT
Michaela Maestas yum October 5, 2014 at 7:21pm PT
Charles Garcia I added cilantro on those rare occasions you were gone with what's his name or in Modesto. October 6, 2014 at 5:17pm PT
Karen Roberts Oh! Picky, picky me! You were sweet in all things guacamole! October 6, 2014 at 6:42pm PT
Charles Garcia I tended to over salt it, but I've learned since then. October 6, 2014 at 6:43pm PT
Karen Roberts I do not remember that. Maybe it was the chips. I have nothing but fond memories about our guacamole orgies! October 6, 2014 at 6:46pm PT
Charles Garcia I remember that sometimes that was our dinner!! LOL October 6, 2014 at 6:47pm PT
In the far reaches of my memory I can see my mother making what she called in Spanish, throat candies. My guess is she learned this from her mother and not her dad. She took extra care when making them, taking her time, laying out a white clean cloth to put her tools on. It was only later when I was in grade school did I realize she was making lozenges. She always started the process with a decoction of many herbs, including spearmint out of the garden along with ground rosemary. It made the house smell…herby. You also can make herbal lozenges similar to hard candy, but you'll use tea made from medicinal herbs to form the liquid portion of the recipe. Herbal lozenges soothe inflamed mucous membranes and help suppress coughing, depending on the herbs you use. For best results, choose a mucilaginous herb such as marshmallow, slippery elm, or licorice root, as your carrier for the stronger herbs.
Things You'll Need
• 9-by-13-inch baking pan
• Butter or vegetable oil cooking spray
• Large saucepan
• 3 tbsp. dried herbs
• 4 1/2 cups granulated sugar
• 2 quart-sized glass jars with lids
Grease a 9-by-13-inch glass baking pan with butter, or spray lightly with vegetable oil cooking spray. Place in the refrigerator.
Bring 1 1/2 cups water to a boil over medium-high heat in a large saucepan. Turn off the heat, add the dried herbs, cover and steep for 20 minutes.
Strain the herbs from the liquid and discard the spent plant material. Return the liquid to the pan, add the granulated sugar and bring to a boil over medium-high heat. Do not stir.
Continue boiling until the mixture reaches the hard ball stage, about 35 to 50 minutes. Check if the mixture has reached this stage by dipping out a small ball and dropping it into a glass of cold water. If it keeps its shape, the mixture is ready. If it breaks apart, boil longer.
Pour the mixture into the chilled, greased pan. Score with a knife into small, 1-inch squares before it hardens. Allow the mixture to stand for at least an hour.
Remove the mixture from the pan once cool, and break into pieces along the score lines. Store the herbal lozenges in glass jars with tight-fitting lids.
Tips and Warnings
• For best results, use dried herbs with cough suppressant or throat soothing properties. According to the University of Maryland Medical Center, peppermint, eucalyptus, marshmallow, slippery elm, licorice, lobelia, mullein, stinging nettle and thyme may provide some relief from sore throat or cough.
• This recipe should fill two quart-sized jars.
• Use within six months for the best results.
• The sugar and herbal tea mixture typically reaches the hard ball stage somewhere between 247 and 252 degrees F, according to Shatoiya De la Tour in her book, "Earth Mother Herbal."
• A candy thermometer will tell you when the mixture reaches this point, although you'll still need to manually check by dropping a small amount in cold water.
• University of Maryland Medical Center: Cough
• "Earth Mother Herbal;" Shatoiya De la Tour and Richard De la Tour; 2002
• "The Complete Guide to Herbal Medicines;" Charles W. Fetrow and Juan R. Avila; 2000
— Charles R. Garcia August 4, 2014 at 12:46am PT
Ingrid Guthrie You are a Treasure Trove, Mr. Charles! Thank You! August 4, 2014 at 4:30am PT
Bonnie Kavanagh Charles, could you substitute honey for the sugar? August 4, 2014 at 4:57am PT
Charles R. Garcia fb The Herbal Resistance
Basic Shotgun Syrup: All amounts are approximate...
In 32 oz of honey, add the water and all ingredients with exception of cannabis tincture.
Slow cook and stir until 1/3 original volume. Add the second 32 oz of honey and slow cook
until 1/2 or 1/3 volume remains. Add the tincture of cannabis and stir in rapidly. When the
bubbling subsides strain out ingredients. The liquid should be placed in 8 oz canning jars
and placed in the fridge. Use as needed.
— Charles R. Garcia
October 7, 2013 at 12:17am
Shotgun Syrup in-the-making fb
Charles Garcia Those are fennel seeds. October 7 at 12:46am
Carol Phillips Take it by the spoonful?.. Or add it to something like tea? October 7 at 4:04am via mobile
Virginia Lee Adi looks like a very adaptable and usable recipe. Thanks! October 7 at 9:05am
Charles Garcia Take it by the spoonful...no chasers. October 7 at 10:19am
Anya Stagakis thanks for posting this Charles,it looks like a great recipe! While I hope no one around me
becomes sick, I am interested in trying this one out soon... October 9 at 10:53pm
Danika Anderson Is there a specific reason for the dark honey? October 10 at 6:01pm
Charles Garcia Dark honey tends to have more antibiotic properties. October 10 at 6:03pm
Danika Anderson Right. My first choice has always been Manuka honey; me being a biased Kiwi and feeling the
most potent medicine comes from NZ forest's... Being so cost prohibitive for me now in BC, I've simply
switched to my local beekeeper's honey and wax and not thought about other types of dark honey's. I'm on the look out now. :) October 10 at 6:07pm
Phil Reed Can we use any size buckshot for this ? October 11 at 3:30pm
Charles Garcia I like double-O myself. October 11 at 3:35pm
Phil Reed #4 is also nice ;) October 11 at 3:36pm
Charles Garcia Can't miss. (I thought I sent you some of this a few years back?) October 11 at 3:36pm
Phil Reed Cathy would know; I'm not sure... October 11 at 3:37pm
Shotgun Syrup Addendum fb The Herbal Resistance
The homeless I treat use alot of this during the winter. When my daughters were involved in the Dickens Christmas Faire, many an actor and many of the
carolers used this. It is non narcotic, you can take as much as you need (assuming your not diabetic), and it is soothing. While not everyone likes the taste of fennel
most can get passed it. The cinnamon helps immensely with that issue. The thyme kills bacteria on contact. The rosemary can help kick up the immune system and is antiviral.
So it is a safe syrup. DO NOT GIVE TO BABIES. Honey is dangerous to their little systems. — Charles R. Garcia
October 7, 2013 at 12:17am
Charles Garcia One year I also added rose hips. That was possibly my most effective batch. October 7 at 1:08am
Betsy Yarrow Stevens Thank you for sharing this recipe, Charles. I'm definitely going to make it. And just wanted you to know that I for one
appreciate the stories you tell when you share your knowledge as well. October 7 at 7:37am via mobile
Shotgun Syrup - Follow-On fb The Herbal Resistance
For those wondering why I use tincture of cannabis in my shotgun syrup...it was a good remedy for severe coughing over 100 plus years ago. It was a replacement
for the addictive laudanum and morphine. The amount added to the syrup won't get you high, but it will affect the worst of spasmodic coughs. — Charles R. Garcia
October 7, 2013 at 1:14am
Jo Powell yes it is amazing for coughs. although kind of ironic since smoking it often causes coughing. October 7 at 1:15am
Charles Garcia Very ironic. October 7 at 1:15am
Carol Phillips Too bad that its not something you can easily obtain... October 7 at 4:02am via mobile
Charles R. Garcia, Director fb CSHH
Pastilla para la tos (Cough Drops)
Skin Creme -
from Medicine Class
Slowly melt coconut butter, Shea butter, wax until liquid. Add infused oil of rosemary. Stir. Add calendula and rose blossoms. After 30 minutes add vitamin E oil. Stir for five minutes. Add lavender essential oil.
Pour warm mixture into bowl, and water, and whip with blender until smooth. When mixture is semi-solid scoop into tins.
Charles R. Garcia May 27, 2014 at 5:13pm PT
veronica stirring skin creme
simmering rose petals for skin creme
Green Comfrey Salve
Basic Green (comfrey) Salve
A comfrey salve is used for injuries under the skin such as bruises, torn ligaments, muscles, or broken bones. It can be used on open wounds IF the wound is completely cleaned of debris or infectious materials. But generally this is not advised. The Green Salve can be modified for pain issues, skin repair, and other body concerns.
Pick at least one half pound of the leaf and remove the center vein. Tear or cut the remaining leaves into small portions.
In a large pot smelt one half to one pound of parafin with 64 oz of olive oil. Be sure the paraffin is not boiling when you add the comfrey leaves. Due to the high quantity of moisture in the leaves, the wax will begin to boil. Make certain it does not overflow. Stir continuously until enough water has boiled off that there is no danger of overflow.
At this point other herbs can be added, such as lavender, marigold, rosemary (for bacterial protection), white sage (for a stronger bacterial protection), cannabis oil or tincture for pain, plantain (the weed - not the banana) to help with skin protection, black nightshade as an emollient, or thyme for a kill-on-contact anti-bacterial.
Making the salve is tedious but should be rushed. Oftentimes a crock pot is used, but often the salve maker forgets to stir the mix and allows the plant material to settle and scorch at the bottom of the pot.
After three to five hours, strain out the material…and pour the liquefied salve into a large bowl. Take out a teaspoon and let it congeal on a cool plate. If the substance is too liquid or creamy, return everything to the pot and add another quarter pound of paraffin. Allow this to melt, stir for 15 minutes, and repeat the cooling process. While the salve is still soft, spoon into small containers.
Charles R. Garcia Wednesday, October 8, 2014 at 10:49pm PT · Edited
Wilderness Salve 2012 Herbfest
crockpot, basic salve ingredients
Ben Blackburn Is there supposed to by no oil, or did I miss it? Wednesday October 8, 2014 at 11:51pm PT
Charles Garcia Brain dead me, Add 64 oz olive oil. Thursday October 9, 2014 at 12:04am PT
Ben Blackburn Ok, I didn't see a way it would end up anything other than really healing candles! That sounds more familiar.
(I am still using the Green Salve from the last High Sierra Fest, and it keeps working miracles. It has been described as feeling like a Blessing when applied.) Thursday October 9, 2014 at 12:04am PT
Halyna Shepko why paraffin and not beeswax? Thursday October 9, 2014 at 3:02am PT
Shelley Sisson Can beeswax be used instead of paraffin? I assume quantities can be halved or quartered to make a smaller amount? Thursday October 9, 2014 at 6:22am PT
Michaela Maestas bees wax is the best Thursday October 9, 2014 at 8:22am PT
Charles Garcia Beeswax makes a very hard salve. I like adding small amounts at the end. Thursday October 9, 2014 at 12:21pm PT
Lauren Abbey Stauber Why do you cut out the center vein? Friday October 10, 2014 at 8:15pm PT
Charles Garcia Comfrey has a great amount of water. The center vein has much of it. To prevent boiling over it is best to remove as much liquid as possible. Saturday October 11, 2014 at 2:41pm PT
Lauren Abbey Stauber Makes sense. Sunday October 12, 2014 at 8:13am PT
Garlic and Honey
Ingredients: Garlic cloves Honey
Peel garlic cloves and put them in a jar. Add honey, a little at a time over a couple of days until the jar is full. Set in a warm window for 2 weeks to a month or until the garlic
has turned somewhat opaque and all the garlic flavor has been transferred to the honey.
This garlic honey is an excellent cough syrup. Just take a teaspoonful every couple of hours or whenever it seems necessary. You must remember though, that the honey has a lot of
concentrated garlic power in it and one teaspoonful can represent many cloves of garlic. If you are giving this syrup to a child, you should dilute each spoonful with a bit of water.
Garlic honey also soothes a sore throat. As an application for acne or herpes it has no equal because it is both healing, soothing and slightly anesthetic. Some cooks like to baste
their chicken with this garlic honey mixture.
Here's a short list of other disorders which, studies show, can be eased with regular doses of garlic and honey.
Lee E. Bingham-Redgrave My 10 year old LOVES garlic honey when he is sick! He gets sad if we are out! And the funniest part
is.. he haaaaates honey in any other context! But if you make it taste like garlic, he'll eat a raw spoonful and lick the friggin spoon. :)
October 22, 2013 at 3:51pm
Cough Syrup Expectorant
from Medicine Class
By popular request of the students we are making a cough syrup expectorant tonight. The base of our syrup are fennel seeds, cinnamon sticks, and lots of water. When simmered to about one third of the original amount of water, 40 plus oz of dark honey is added to the base, along with fresh chopped Wild Ginger, fresh thyme and rosemary. When the volume is simmered down to one third the orignal volume, the plant material can be separated and the syrup can be decanted into smaller jars and sealed.
Variations include adding a cannabis tinctucture for severe coughing spasm, Yerba Mansa for bronchial infections, and usnea tinctures for pnuemonia.
Charles R. Garcia June 10, 2014 at 2:08pm PT
The honey soothes, how it works is anyone's guess. My guess is it acts locally. The fennel and cinnamon are both antispasmodics for lungs and stomach. Traditionally it is believed they worked directly on the lungs. The cannabis, which I ONLY use for rib breaking coughs, work directly on the brain.
Other variations my mom used were spearmint, yerba buena, and sometimes yerba santa when she could find it. One of the constituents in Yerba Santa is in Robitusson. You can taste it. Yuck! Had I been more mobile this year I would have gone hunting for it up on Mt. Diablo.
Charles R. Garcia June 11, 2014 at 3:14pm PT
Osha, lomatium, elderberry. lots of steam with E.O. of rosemary and thyme, and break out that old copy of Forever Faire.
Charles R. Garcia January 09, 2014 at 2:49pm PT