Mullein tea, derived from the Verbascum thapsus plant, offers a natural remedy for respiratory ailments like coughs and ...

Those who have foraged and dried wild mullein leaves can submerge a handful of leaves in around 8 ounces (oz) of boiling water for thirty minutes or more. For a clump-free tea, place the leaves in ...

Don’t use fresh bay leaves in place of dried; they won’t grind down into a fine powder. Also, don’t trim the beef; bits of fat — what the Portuguese call “the flower of the espetada ...

In a spice grinder, combine the bay, 1½ teaspoons salt and 1 teaspoon pepper, then pulverize to a fine powder. Transfer to a small bowl. In a medium bowl, combine 2 teaspoons of the bay salt, 1 ...

Servings: 4 to 6 Ingredients: 10 dried bay leaves, crumbled Kosher salt and ground black pepper 6 medium garlic cloves, finely grated (about 1½ tablespoons) 1 tablespoon plus 2 teaspoons extra ...

In a spice grinder, combine the bay, 1½ teaspoons salt and 1 teaspoon pepper, then pulverize to a fine powder. Transfer to a small bowl. In a medium bowl, combine 2 teaspoons of the bay salt, 1 ...

Start to finish: 45 minutes, plus grill prep Servings: 4 to 6 Ingredients: 10 dried bay leaves, crumbled Kosher salt and ground black pepper 6 medium garlic cloves, finely grated (about 1½ ...