1 tablespoon olive oil 1 1/2 cup diced onion 2 tablespoons rasb erry vinegar 1 (15 1/2 ounce) can chickpeas (garbanzo beans) undrained 1 tablespoon chopped fresh cilantro or parsley 1/2 teaspoon ground cumin 1/2 teaspoon coarse ground black pepper 1/4 teaspoon salt Garnish with cilantro or parsley sprigs.
Heat oil in nonstick skillet over medium-high heat. Add onion, and saute 5 minutes or until onion begins to brown. Add vinegar, and bring to a boil. Cook 2 minutes or until vinegar evaporates. Cool to room temperature.
Drain chickpeas through a sieve over a bowl, reserving 1/4 liquid. Place chickpeas and chopped cilantro/parsley in a food processor, or blender and process until mixture resembles coarse meal. Add onion mixture, 1/4 reserved liquid, cumin, pepper, and salt and process until smooth. Garnish if desired.
Hummus is sort of a New Age food beloved by vegetarians – origin Middle East. Great served with pita bread or on whole grain crackers.
A spinach and strawberry salad comes together with a dash of raspberry vinegar and a sprinkling of sugar. The spinach should be torn into small pieces and the strawberries sliced 1/4 and 1/8 inches thick.
Best with fresh herbs, cut herb amounts in half with dried herbs – use what “sprigs ” are available in winter.
4 firm fish fillets, such as scrod, salmon, haddock, tuna (5 to 6 ounces each) 2 tablespoons chopped fresh basil 2 teaspoons cropped fresh thyme, rosemary, tarragon or dill dash of salt and ground black pepper 3 tablespoons fresh lemon juice 1 tomato, thickly sliced 4 lemon slices, or 8 lime slices 4 sprigs of thyme, rosemary, tarragon, basil or dill 4 teaspoons capers
Rinse fish and set aside. Preheat oven to 450
For each fillet, fold a 12 x 15 inch piece of cooking parchment in half to form a 12 x 7 1/2 inch rectangle and trim the corners to form a half heart shape. Open the parchment and place a fish fillet to one side of the center fold. Top the fillet with 1 1/2 teaspoons chopped basil, 1/2 of second herb of choice, sprinkle with salt and pepper and 2 teaspoons of lemon juice.
Cover with a slice of tomato, one lemon or two lime slices, sprig of herb, sprinkle on a teaspoon of capers. Fold the parchment over the fish and then, starting at one end and working around to the other end, carefully fold the cut edges two or three times to form a sealed packet.
Place the packets on an unoiled baking sheet and bake 15 -20 minutes – slightly longer for thick fillets. Avoid steam as you open packet to check the fish – it is done when fish flakes easily.
Place an open packet before each diner and serve with couscous or rice.
A simple low fat main course. Try with a fruit salsa.
1 1/2 pounds skinless, boneless fish fillets, such as whitefish, perch, sole 1 tablespoons canola oil 2 tablespoons lemon juice 1/4 cup minced fresh herbs, such as tarragon, chervil, fennel, parsley, thyme, basil, or chives, alone or in combination 1/2 cup old fashioned rolled oats 1/2 teaspoon salt 1/4 teaspoon ground pepper
Place fillets in a single layer in a dish. In a small bowl whisk together oil, lemon juice and 1 tablespoon herbs. Pour over fish and marinate in refrigerator for 30 minutes.
In a blender combine oats and remaining herbs. Heat oven to 450 degrees. Dip the fillets in the oatmeal mixture and place on baking pan coated with nonstick cooking spray. Bake 8 to 10 minutes, or until the fish flakes easily.
The Black Swamp Herb Socity, with Gardens at the Wood County Historical Center
Reports From Various Fronts
Flash! Gardens in bloom (sort of)
A March 14 visual check of the herb gardens revealed many hopeful signs of life. There is green everywhere, some, such as the yarrow are almost threatening in lushness. The chives are a dazzling green, and the tulips along the path are in full striped-leaf promise. The violets in the fragrance garden were a bit bedraggled, but in BLOOM. The other blooms were tiny for-get-me-not like blue clusters gracing an unknown weed in the culinary garden.
Chicken Coop is Clucking Along
The money has been approved for main renovations, but the Historical Society Board is prudently seeking a second bid. The specifications called for a treated wood floor. Working on chromium arsenic flooring (technically harmless – but you ought to read Organic Gardening on this subject!) didn’t seem to fit our image. The new specifications call for redwood and better floor bracing. There is a possibility our organization will pick up any cost differential.
We are seeking a Chairperson for an ad hoc committee to plan and design the interior furnishings. If interested call Frances. This could be fun and we do have a budget! The electrical outlets will be done at waist height as in a kitchen or bathroom.
Cooking with Herbs
Baked Fish with Oatmeal – Herb Crust
A simple low fat main course. Try with a fruit salsa.
1 1/2 pounds skinless, boneless fish fillets, such as whitefish, perch, sole 1 tablespoons canola oil 2 tablespoons lemon juice 1/4 cup minced fresh herbs, such as tarragon, chervil, fennel, parsley, thyme, basil, or chives, alone or in combination 1/2 cup old fashioned rolled oats 1/2 teaspoon salt 1/4 teaspoon ground pepper
Place fillets in a single layer in a dish. In a small bowl whisk together oil, lemon juice and 1 tablespoon herbs. Pour over fish and marinate in refrigerator for 30 minutes.
In a blender combine oats and remaining herbs. Heat oven to 450 degrees. Dip the fillets in the oatmeal mixture and place on baking pan coated with nonstick cooking spray. Bake 8 to 10 minutes, or until the fish flakes easily.
Best with fresh herbs, cut herb amounts in half with dried herbs – use what “sprigs ” are available in winter.
4 firm fish fillets, such as scrod, salmon, haddock, tuna (5 to 6 ounces each) 2 tablespoons chopped fresh basil 2 teaspoons cropped fresh thyme, rosemary, tarragon or dill dash of salt and ground black pepper 3 tablespoons fresh lemon juice 1 tomato, thickly sliced 4 lemon slices, or 8 lime slices 4 sprigs of thyme, rosemary, tarragon, basil or dill 4 teaspoons capers
Rinse fish and set aside. Preheat oven to 450
For each fillet, fold a 12 x 15 inch piece of cooking parchment in half to form a 12 x 7 1/2 inch rectangle and trim the corners to form a half heart shape. Open the parchment and place a fish fillet to one side of the center fold. Top the fillet with 1 1/2 teaspoons chopped basil, 1/2 of second herb of choice, sprinkle with salt and pepper and 2 teaspoons of lemon juice.
Cover with a slice of tomato, one lemon or two lime slices, sprig of herb, sprinkle on a teaspoon of capers. Fold the parchment over the fish and then, starting at one end and working around to the other end, carefully fold the cut edges two or three times to form a sealed packet.
Place the packets on an unoiled baking sheet and bake 15 -20 minutes – slightly longer for thick fillets. Avoid steam as you open packet to check the fish – it is done when fish flakes easily.
Place an open packet before each diner and serve with couscous or rice.
FROM SEED TO BLOOM: How to Grow over 500 Annuals, Perennials & Herbs By Eileen Powell
From the Publisher:
We had tried to start some Rose Campion for our perennial beds with no luck, until we read in this book that we needed to pre-chill the seeds which would then take 21-30 days to germinate. Problem solved!
If you plan to start your flowers and herbs from seed, it is definitely worth the investment to purchase a good germination book. We were thrilled to find one that covered so many varieties since the information is often difficult to find. In her book, Powell provides basic instructions for starting seeds indoors and out, but the real meat is the plant-by plant alphabetical (by Latin name) guide of 500 flowers md herbs. Each half-page listing of this large format book includes: plant hardiness, zone, flowering season, description, a line drawing, when and where to sow, planting depth, germination time, special requirements (chipping, soaking, or prechilling), when to transplant seedlings outdoors, spacing, light and soil requirements, and care and propagation tips for established plants. These factors are all absolutely crucial to successful propagation.
A handy common name /Latin genus index for all 500 plants is located at the back. Karen Storman, who’s in charge of testing all our seed, keeps this reference by her side.
Watch for a new book to be brought to the library each month. Members are encouraged to check out and remember to return the books, which are on many herbal topics.
Cooking tips and romantic legends
From Book of Rosemary by Jackie French
Rosemary Bridal Drink
2 cups lime juice 2 tablespoons rosemary leaves 2 cups sliced strawberries 6 cups ginger ale (traditionally ginger wine) Sugar and water to taste
Mix all ingredients. Don’t leave the rosemary leaves in for more than 20 minutes or the taste will be too strong. Scoop out the rosemary before serving.
If a maiden placed a plate of flour under a rosemary bush on midsummer night’s eve, her future husband’s initials would be written in it.
To see your true love in a dream, slip a piece of rosemary under the pillow.
A rosemary wreath on a grave promises faithfulness beyond death.
A bride would place three rosemary leaves in the “Song of Solomon” passage: ‘let him always kiss her with the kisses of his mouth, ’ and place the Bible under her husband’s pillow.
Marinated Olives
Choose some good black olives and place them in a jar with a little rosemary, a few cloves of garlic and a strip of lemon peel.
Fill the remaining space in the jar with olive oil. Leave the olives to marinate for at least a week before eating.
Marinated Cauliflower
Steam a very white cauliflower till almost tender. (You can either leave it whole, which can look spectacular, or cut it into ‘flowers.’). Plunge it into cold water.
Marinate the cauliflower in a mixture of 1/2 cup olive oil, 1 tablespoon chopped parsley, a little chopped rosemaiy, 2 tablespoons lemon juice, black pepper and 2 chopped dried tomatoes. Leave the cauliflower in the marinade for at least 2 hours. Serve cold.
The scent of burning rosemary renews one’s energy.
Greek students wore garlands of rosemary in their hair.
Rosemary is said to grow only in the gardens of the righteous.
Napoleon, on request from Josephine, bathed in rosemary water.
Rosemary tea was traditionally drunk to improve memory. Recent research says – maybe true.
Rosemary Honey
Heat 1 cup of honey with 1 cup rosemary leaves for 5 minutes. Strain and place in a jar. Leave 2 weeks then heat and strain again.
Baked Apples with Rosemary
Place 4 Granny Smith apples in a pan with skins lightly scored. Cover with a glaze of red wine, a few rosemary leaves and lots of brown sugar. Bake until soft.
Serve with whipped cream.
Rosemary is a plant of great service in afflictions of the Head and Nerves, helping the apoplexy, palsy and all kinds of convulsions..it strengthen the sight and the memory. J. Miller, 1732
Plant Auction
With gardens starting to green it is time to start thinking of spreading your botanical bounty through our annual plant auction. The auction is a good fund raiser, but even more important it gives gardeners a chance to try some new things, get advice from other members and is a good recruiting tool. Our gardens keep expanding, so must our memerships. Bring along a friend, who is free to contribute plants and to bid along with the rest of us. Plants may be potted, or even dug up that day and housed in plastic bags. (This works for fast faders like ferns.) LABELING is essential.
Chives are nice in salad. To cheese, they give a zest, Are very good in scrambled eggs. But I think I like them best growing as fringe in the garden. A trimming for flower beds Like rows of little rushes With dusty pinkish beads. – L. Young Correthers, These Blooming Herbs
Does everything go with rosemary?
The possibilities of Rosemary, Herb of the Year, will be explored at the next BSHS meeting, March 27. Marjory Kinney will lead the program, but audience participation is urged.
We will also be starting a seed exchange – that means extra seeds you have bought commercially, or seeds you have collected from your garden or the wild. Don’t have any seeds to exchange? OK. Someone might have something you want, and a token donation is welcome. Chris MacDonald is in charge of our first exchange, which will continue all spring.
Almost time to check the lavender for green shoots and to prune the plants back.
neighborhoodlink.com/bg
BSHS has gotten on the bandwagon. The Utilities Department of the City of BG has purchased a web site service that can up used by the HTML illiterate. The idea is to have a true community web site that serves local government, organizations and citizens. It is a wonderful idea. There are limitations, and we are trying to find a way to incorporate the work of our volunteer designer. We can be found by putting in the above address. Then click on MORE under clubs. Then click on the SEARCH button on the page that comes up – and there we are, with several pages to visit. We are working with the neighborhoodlink people in Colorado, trying to get a graphic on the home page. In theory we can, in reality we can’t.
Old Home Christmas
Work has already begun on things like aprons, catnip mice and Aro-mawraps. See Harriet for ideas and discussion.
Could salad really be that good? When created by BSHS members it could. Enjoying a pot luck evening of herbal food and games are Kandy Dukes, Louise Savage, Marlene Long, Lynne Beard, and Ruth Steele.
Welcome to Roscoe Village
(The following is included here for historical purposes.)
The Warehouse 400 N. Whitewoman Street Coshocton, Ohio Saturday, May 13, 2000 9:00 AM Registration and Welcome 9:30 AM Creative Use of Herbs in the New Century – Lynn Russell looks at new ways of making herbs part of our sensory world. 10:30 AM Walk-About among the Herbs Explore the village plantings with Carolyn Hayes, Director of Landscaping for Historic Roscoe Village Noon – A Roscoe Village Lunch 1:00 PM Rosemary and Friends Linda Turner, Western Reserve Unit Accomplished cook and experienced herbalist demonstrates culinary magic 2:00 PM An open-ended discussion to share ideas, concerns and problem solving. Come away with a bag full of new ideas and many new herb Mends. Please make your reservation before April 28, 2000.
As a group we haven’t traveled about much. It is time to refresh our sprnts and recharge our pruning batteries – get additional ideas and make some new friends. Those who have travelled as guests with the Maumee Valley group on their annual excursion always come back invigorated.
Frances Brent and Sandy Hayden are planning on making reservations for the meeting ($30 for members, $35 for nonmembers.) They will drive down the night of May 12, staying at the Roscoe Village Inn. Special rates have been negotiated. Call Frances for more information or if you plan to go.
Pizza garden ideas
“Winter savory is used commercially as a seasoning in salami. Winter savory was prized by the Romans as a disinfectant herb and was strew liberally on floor or burned in fires. In the garden, winter savory is good for creating knot designs.”
We are seriously thinking of developing our newly dug up garden into a Pizza Garden, i.e.. Children’s Garden. Some planting possibilities were noted in the last issue, and we are looking for CREATIVE ideas. Note Winter Savory as an ingredient in salami. We can’t grow a pig for sausage and pepperoni, but we do have a charming cement pig ready to put in place, and we even have a molded pineapple for those who like Hawaiian Pizza. Ideas, please!
Basil
Native to Asia, Africa, and South America, basils come in a great number of shapes, sizes, and flavors.
Common sweet basil (Ocimum basilicum) grows about 24 to 36 inches tall with 2-3 inch, smooth, bright green leaves. One of the best-flavored varieties of common basil is variously labelled as Perfume, Genoa, or Genovese. It has compact growth and dark, glossy green leaves. Lettuce leaf basil (O. frutescens) has foliage up to 6 inches long.
Dwarf, or bush basil (O. basilicum ‘minimum’) has tiny 1/2 inch leaves on plants 8 to 12 inches tall. The variety ‘Spicy Globe’ forms very rounded drawf plants. There is also a dwarf variety with purple leaves (O. basilicum ‘Purpurascens’) and dark opal basil (O. purpurem). These have purple flowers as well. The varieties ‘Purple Ruffles’ and ‘Green Ruffles’ have leaves that are very puckered. Sweet-fine basil (O. compactus) has small, fruit-scented leaves on 18 inch plants.
Dorthy Golden is our culinary gardener this year. Let’s see how many kinds of basil she plants in her garden.
The Black Swamp Herb Socity, with Gardens at the Wood County Historical Center
Exciting Times
Chicken Coops, Children’s Gardens, Spread Sheets, Rosemary’s Babies – What a Year! Way back in the year one when our founding mothers had a gleam in their eyes that lead to four traditional formal gardens in a square, an annual/wild flower garden, thyme gardens, a native garden, an ivy walkway, numerous old time roses, a butterfly garden, a white garden – all of which leads people to say – “The prettiest place on the grounds” – which everyone knows means us – there was The Chicken Coop.
Ugh! Curtains in the windows and white flowers and hen and chickens out front and various massive clean up efforts lead by Angela could not disguise the fact it is a pretty foul place. (Sorry!) We have been able to store tools, soil amendments and supplies guarded by tight plastic containers, but most exit coughing and sneezing and longing for a shower. Significant others tend to sneer and have unkind words like, “That place is disgusting!”
Well, all that is about to change! Our rusty electrical line running from the old Slaughter House is getting a full upgrade with buried lines, circuit breakers – all designed to pass any code inspection. The moldering lathe walls are about to be covered with dry wall, the cracked cement floor will be covered with treated wood flooring and the nonfunctional doors will be made operational so we can access future greenhouse and patio! The Facilities and Property Committee, the Finance Committee and the Full Board of the Historical Society has approved the estimated $9,600 cost of all this.
We as a group have to decide how to arrange and best use the cleaned up space shelves? bins? benches? work tables? wall hangings? This should be such fun. Think if you would like to serve on an interior design committee.
Our finances are in good shape. Sandy will have an updated report February 28. We might want to supplement the Museum funds as the plans and work progress and we see opportunities. We will talk.
Young helpers dug up a new bed for us last fall, which was heavily supplemented with organic matter. Could that be a future Children s Garden? Check last Sage Thyme issue for ideas.
Rosemary is the “herb of the year” Let us remember to collect recipes, cultivars and concoctions that feature this lovely scented herb.
A light exists in spring Not present on the year At any other period. When March is scarcely here.
A color stands abroad On solitary hills That science cannot overtake, But human nature feels.
It waits upon the lawn: It shows the furthest tree Upon the furthest slope we know; It almost speaks to me.
– Emily Dickinson
(The bulk of this month’s newsletter consists of a spreadsheet with income and expenses for the 1999 Christmas sale. It has no relevance here.)
The Black Swamp Herb Socity, with Gardens at the Wood County Historical Center
A Potpourri of Thoughts & Events
For years Christmas sales and special events were marked by the sight of Angela Bair, our treasurer, flying in with the cash box stuffed with change, receipt books, calculator, pencil and all that was needed. She has filled out the forms and handled the sales tax to keep us legal. Many, many thanks for the years of service. Due to her many life pressures Angela is retiring from this job and Sandy Hayden will be taking her place. Thank you Sandy.
After Christmas sales of Aromawraps remain brisk. Completed wraps are in a plastic bin in the Chicken Coop if anyone is interested. The Society gave wraps as parting gifts to retiring Andrew Kalmar and Pat Smith. When in pain they can remember us fondly. We will have a sewing party in February, as this is a year round project.
On the next page are some ideas for a “Children’s Garden.” Neither are terribly complicated. If anybody is interested in making that a special project, perhaps with a friend, let Frances or Chris know.
Progress report on the Chicken Coop! A contractor and electrician have been out to survey the job. Estimates are being made on complete rewiring. We are looking at a new fuse box, fluorescent lighting designed for unheated buildings and outlets on every wall. Doors (notice the plural) will be made accessible and we are talking dry wall over the “historic” lathe work. Imagine the joys of a wooden floor.
Share any high priority remodeling ideas you have with Frances.
Monday, January 24 with Marlene Long and Louise Savage hostessing, is our first meeting in the new year. The Master Gardener Program will be lead by Phyllis Hyder. We are invited to MVHS March 11 book signing with Joy Larkham of Creative Vegetable Gardening at 2 pm at the Botanical Garden. Reservation are $3.00. Mark your calendars for the annual joint bus trip on August 16 to Cleveland Botanical Gardens plus other joys.
Phyllis e-mailed: “I am a relatively new, but passionate gardener! This passion has led me to become a Master Gardener (class of *99). I am Vice President of the Maumee Valley Herb Society and a member of the Organic Garden Club at the 577 Foundation and the Countyside Garden Club. A fair number of my volunteer hours are spent in the herb garden at the Toledo Botanical Garden and the Waterville Land Lab. At home, I experiment with composting (including vermicomposting), water gardening, and tend to a variety of mixed perennial beds. Mostly I enjoy interacting with gardeners who share my enthusiasm to learn more and experiment with all facets of gardening and who are eager to pass on their experience to others.”
Recipes for a Child’s Herb Garden & Love
(From the website of the Herb Society of America)
A Pizza Garden
Allium sativum – Garlic Allium cepa – Onion Brassica oleracea – Botrytis Group Broccoli Capsicum Annum – Pepper Coriandrum sativum – Cilantro Cynara scolymus – Artichoke Lycopersicon esculentum – Plum, or Roma Tomato Ocimum basilicum – Basil Origanum vulgare ssp. hirtum – Oregano Petroselinum crispum var. neopolitanum – Italian Parsley Spinacia oleracea – Spinach
Language of herbal love
“There’s fennel for you, and columbines. There’s rue for you; and here’s some for me. We may call it herb of grace a Sundays. O, you must wear your rue with a difference. There’s a daisy. I would give you some violets, but they wither’d all when my father died.” Ophelia, Hamlet Act IV, Scene 5
Herbs have served as symbols of human emotions in many cultures and over many generations. A medieval painter used flowers and herbs as so many cartoon captions.
In Victorian England there was a revival of such sentiments and a codified language of love, potentially useful to planners of engagement parties, weddings and anniversaries.
Burnet: a merry heart Calendula: health, joy Carnation: admiration, pure love Dill: good spirits Johnny-jump up: happy thoughts Ivy: fidelity, wedding love Lamb’s ears: support Lavender: devotion, undying love, luck Lemon verbena; unity Marjoram: blushes, joy Mint: warmth of feeling Myrtle: fidelity, everlasting love, married bliss Oregano: joy, happiness Parsley: festivity Queen-Anne’s lace: protection Rose (pink): beauty, grace; (red) passion, love, luck; (while) unity, love, respect, innocence Rose geranium: preference Sage: domestic virtue, long life Silver-king artemisia: sentimental recollections Thyme: courage, strength Verbena: faithfulness, marriage Wormwood: affection
An International Garden
Allium christophii – Star of Persia Allium fistulosum – Welsh Onion Allium satiimm var. ophioscorodon – French Garlic Arctotis spp. – African Daisy Artemisia dracunculus – “Satova” French Tarragon Lavandula Angustifolia – English Lavender Lavandula stoechas – French Lavender Matricaria recutita – German Chamomile Nepeta sibirica – Siberian Catmint Origanum vulgare ssp. hirtum – Greek Oregano Perovskia atriplicifolia – Russian Sage Petroselinum crispum var. neopolitanum – Italian Parsley Tagetes erecta – African Marigold Tithonia rotundifolia – Mexican Sunflower Zinnia angustifolia – Mexican Zinnia
Rosemary – herb of the year – folklore
Rosemary
“There’s rosemary, that’s for remembrance; pray you love, remember.” – Ophelia, Hamlet, Act IV, Scene 5
Rosemary has long symbolized love, loyalty and friendship. Rosemary sprigs dropped in a grave is a gesture to remember and celebrate the deceased. Medieval Europe thought of rosemary as a guardian against evil and a plant that would grow only in the garden of the righteous. A wreath of rosemary was a study aid in ancient Greece. In homes where rosemary flourishes the woman is supposedly in charge. “Rosemary will not grow well unless the Mistress is master.”
Some Hip Ideas
It is a pleasure just saying the phrase “rose hip.” Saying and seeing are not doing anything. Advice from the February The Herb Companion, written by Toledo’s Rachel Albert-Matesz, gives some clues.
Rose hips are ready to pick as soon as they have attained their mature color. Light frost brings out sweetness, but hard freezing and thawing are not good. Do not use hips from chemically sprayed plants. Process soon after picking to preserve Vitamin C content.
To dry hips – wash large hips, cut off blossom and stem ends, cut in half, remove the seeds, spread on trays, and dry in an oven set at 110 degrees until hips are hard and brittle. Small hips can be dried whole. Store in airtight jars.
May be frozen in plastic bags after washing and trimming.
When ready to use, cover hips with water and simmer until soft. Strain out any seeds and use the pulp for jam or jelly. (See Sage Thymes, September 99).
Recommended reference for those interested in medicinal herbs: Earl Mindell’s Herb Bible.
‘The plants that are closest to you are those of your childhood. Those are the ones you truly love.” – V.S. Naipal
Whys and Wherefors of the Medicinal Herb Garden at a Glance
Terms you need to know
Infusion – Use flowers and leafy parts of plants. Make like tea.
Decoction – Use for roots, barks, twigs and berries. Heat the herb in cold water and simmer for up to one hour, until the volume has been reduced by 1/3.
Tincture – Any part of the plant may be used. Steep herb in 25% mixture of alcohol and water. Seal and store in jar for two weeks. Strain and press mixture through a wine press. Keep in dark glass bottle up to two years. (Make tincture from single herb. Tinctures can be combined.) Cider vinegar can be substituted for alcohol. Tinctures can be taken undiluted, or with water, added to compresses or tea, or put into the bath. They can be used to make ointments by mixing with beeswax or cocoa butter.
Syrup – Honey or unrefined sugar is added to heated infusion or decoction. Store in dark glass bottle with cork stopper.
Compresses and poultices – These help the body to absorb herbal compounds through the skin. For a compress, soak a clean piece of linen, gauze or cotton in a hot decoction or infusion. Apply it as hot as possible to the affected area and change it when it has cooled. To make a poultice, wrap the herbs themselves in thin gauze, or apply them to the skin directly.
Herbs in Wood County Historical Society Medicinal Garden 1996
Germander (Teucrium chamaedrys)
Use aerial parts
Decoction for gout and other pains in the limb such as rheumatism Diuretic and stimulant tonic Recommended for coughs and asthma Stewing herb (before days of refrigeration)
Caution: Long term use may cause liver damage. Do not exceed stated dose.
Calendula (Calendula officinalis) Pot marigold
Soothing, healing and antiseptic
Made into an ointment for leg ulcers, varicose veins, bedsores and bruises.
Used as an infusion to aid digestion and bile production in the liver.
Made into a healing mouthwash for gums after tooth extraction.
Used in many skin preparations and in aromatherapy.
Soothes inflammations, chilblains, cracked nipples from breast feeding (non-toxic to baby) Antifungal – can cure thrush
Juice from stems said to be effective against warts, corns and calluses Edible, colorful addition to salads.
Cornflower (Centaurea cyanus)
Florets made into a decoction for eyewash for tired and weak eyes.
A diuretic, astringent and tonic.
Used as an infusion added to tea for digestive and gastric disorders.
External use for wounds and skin ulcers.
Anti-inflammatory
Used as a coloring agent with other medicines.
Horehound (Marrubium vulgare)
Use aerial parts as an infusion to ease digestion and heartburn.
Destroy intentional worms
Antispasmodic drug in Classical times
Antidote for bite of a mad dog
Can cause irregular heartbeat if overused internally
Stimulating expectorant, bitter, soothing tonic for the mucous membranes
Relaxes the bronchi and eases congestion
Clary Sage (Salvia sclarea)
Infusion used as a nerve tonic for depressions, insomnia, sore throat, digestive, menstruation, dry skin, insect bites, soothe eyes
Butterfly weed (Asciepias tuberosa)
Infusion from roots used for asthma, as an expectorant, bronchitis and as a diuretic. Potentially toxic.
Lady’s Mantle (Alchemilla vulgaris)
Whole plant made into infusion used as a tea for ten days after giving birth to help the uterus contract
Tincture used to regulate monthly cycle.
Leaf used for compresses in healing of wounds and reducing inflammation Avoid during pregnancy as it is a uterine stimulant
Coreopsis (Coreopsis tincture)
Hollyhock (Althea rosea)
Flowers in an infusion for coughs, asthma, inflammation of the mucous membranes, Chronic gastritis and for constipation.
Use in soothing herbal compresses and in bath preparations for skin disorders and cuts and bruises.
Hepatica (Hepatica nobilis)
Leaves a strong diuretic, astringent. Used in infusion or decoction to treat kidney, gall bladder and liver disorders.
Infusion for coughs and bronchitis, also gargles Can be toxic.
Evening Primrose (Oenothera biennis)
Oil from seeds used in capsules for premenstrual tensions, menopausal discomfort and psoriasis.
Relieves high blood pressure.
Said to be of help with MS
Helps dry eyes and brittle nails
Eases alcohol poisoning (hang over)
Used effectively to calm hyperactive children
Southern Wood (Artemesia abrotanus)
Leaf infusion as a tea for a tonic.
Uterine stimulant
Infusion serves as a disinfectant and antiseptic Caution: Avoid during pregnancy.
Coneflower (Echinacea purpurea) or (angustifolia)
Upper foliage used to cure rheumatism, bee stings and snake bite
Roots used in tinctures or powders.
Used for recurring kidney infections, common mucus and colds.
Used to stimulate the immune system
Has antiviral, antifungal, and antibacterial properties.
Used in AIDS therapy.
Cautions: High doses can cause nausea and dizziness.
Tansy (Tanacetus vulgare)
Apply flowers externally to swellings, bruises and varicose veins.
Tea applied externally to soothe bruises and help scabies, soothe rheumatic joints
Taken internally to expel worms (round and thread)
May cause kidney and brain damage.
Feverfew (Chrysanthemum parthenium)
Infusion from leaves – reduce migraine, mild sedative, a tonic to the appetite and to relieve mild muscles spasms.
Taken after childbirth to encourage uterine cleansing.
Tincture used at onset of migraines
Leaves eaten as a prophylactic against migraines.
Mixed with wine is an anti-depressant.
Caution: Mouth ulcers a side effect of eating fresh leaves. Try sauteing leaves first. Should be avoided by patients taking blood-thinning drugs.
The Black Swamp Herb Socity, with Gardens at the Wood County Historical Center
“What is a Christmas herb?”
The raffle is going to be big this year, featuring a member-made Amish Nativity Scene and a hanging quilt by Harriet Rosebrock. (Tickets – $1 each or 6 for $5.) Having a Nativity scene write up that would be specially right for the Black Swamp Herb society seemed a logical thing to do, so off to the Net searching out “Herbs of Christmas” and “Herbs and the Nativity” and the like.
One site spit out a conventional list, with poor photographs. Frankly Marge Clark did better in her book Christmas Thyme at Oak Hill Farm. For the forgetful the standard list is as follows:
Rosemary (Rosmarinus officinalis) – the herb of remembrance -closely associated with Mary. (We will have a topiary or a wreath.)
Thyme (Thymus vulgaris) – The symbol of bravery of the child. (We will strew the scene with thyme.)
Sage (Saliria officinalis) – Immortality. (A sheaf by Joseph’s feet.)
Lavender (Lavandula) – Purity and virtue. (Our child will lie on a mattress of lavender.
Rue (Ruta graveolens) Grace and sorrow.
Costmaiy (Chrysanthemum balsamita) Everlasting life. (A few leaves in the manger.)
Horehound (Marrubium vulgare) Good health. ( Cough drops tucked in the shepherd’s shawl?)
Another site, icanarden.com, astonished by listing sage, basil and thyme as the true Christmas herbs. It seems they were referring to COOKING. All their uses were Medicinal and Magical. A silly site.
A thymely thought for a good friend
The web is run by men. Nowhere can mention of our good friend and sensible herbal companion, Marge Clark, be found. Sadly, she died in an automobile accident this summer. More than her cookbooks I remember stories of her sons, her wonderful uses of all the rooms of her big farmhouse (I felt close to envy). She was the good daughter, using her mother’s small legacy to self publish cookbooks marked throughout with a rolling pin – symbolizing “Mother’s Recipe.” Her latest book found her with a national publisher and a marvelous organizational scheme. May blankets of purple thyme rest over her.
Next meeting: Multi-station Christmas workshop, Monday, November 15, 7 p.m at the Wood County Historical Center. Hostesses: Wendy Vaughn and Jean Coffield.
Cooking with Herbs
From the kitchens of Sandy Hayden and Marlene Long
ORANGE BASIL COOKIES (Lemon- basil)
1/4 cup margarine (1/2 stick), softened 3 3 oz. packages cream cheese (I use one 8 oz.) 1 egg yolk 1 tablespoon orange juice 1 teaspoon grated orange peel (I use fresh) 1 box orange (or lemon) cake mix 1 cup raisins 1/2 cup chopped nut meats (walnuts) 3 tablespoon dried basil
Mix together margarine, cheese, yolk, juice.
Add dry cake mix.
Stir in raisins, nuts, peel and basil.
Chill dough. (I do not chill dough).
Form into balls the size of a walnut. Yes dough is sticky. The following was not in the original recipe. I roll the sticky balls in granulated sugar so the fork doesn’t stick.
Place on buttered cookie sheet. Flatten each ball with a fork.
Bake at 350 degrees for fifteen minutes. Leave on cookie sheet briefly when they come out of oven.
Note: Since some people are allergic to nuts I leave them out when taking to a group function. For a bake sale, put in nuts, but label.
– Sandy Hayden
SPICED APPLE JUICE
2 quarts apple juice 2 cups water 1 cup orange juice 1 cup brown sugar 2 sticks cinnamon 6 tablespoon fresh lemon juice 1/2 teaspoon ground nutmeg
Combine all ingredients in a large pot and heat together. Bring to a simmer and let cook for 5 to 10 minutes.
Strain mixture into a large pitcher or container.
Cover and refrigerate if serving cold. If serving hot, after straining mixture, place back in pot and keep warm.
Serves 12 or more.
– Sandy Hayden
The following is the result of a visit to the Erie Street Market and the purchase of some really outstanding raspberry preserve. Marlene brought it to the wreath workshop at Sandy Dewyer’s. Heavenly.
Cheddar Ring
4 cups shredded cheddar 3/4 cup mayonnaise 1 cup chopped onion 1 clove minced garlic 1/4 teaspoon hot pepper sauce
Combine ingredients.
Firmly pack into greased mold.
Turn onto plate, cover and chill for 1 hour. Fill center with raspberry preserves or orange marmalade. (I combined both)
Decorate outer edge with greens or edible flowers.
(In the interest of our mental health I did not analyze nutrients of above delicacies. Tis the season…The Editor.)
Study in autumn blues (right): Marlene Long, Perovskia atriplicfolia, Sandy Hayden and the Fragrance Garden.
Autumn Blue in the Garden
Autumn is not all browns, golds, oranges and reds. Putting the gardens to bed on a warm October Saturday the Fragrance Garden gave lie to the old color ideas of fall. The Russian Sage was a multi-twigged glory of purple. The Sweet Alyssum, which had refused to bloom all summer was a carpet of purple and white. The Lemon Verbena had crowned its leaves with tiny white and lavender flowers. The Mignonette leaves were startling in their intense green-purple. The Pineapple Sage was covered with red flowers that spoke of vigorous life, not a dying plant. Regrettably the Pineapple Sage, our favorite tender perennial, was so vigorous that nobody had room to house it. Still, there is time to take cuttings to nurture over winter.
Sages not always sage
The Pineapple Sage, Salvia elegans, bears its name honestly – it is a salvia. The Russian Sage, Perovskia atriplicfolia, on the other hand, is an impostor. It is a mint from the Himalayas, moving west through Afghanistan and Baluchistan. Perovskia was a Russian official under the czars.
It is a pushy plant, as is to be expected from a member of the mint family, and needs lots of room to show the glory of the tiny blue-lavender flowers that are so massed in fall they appear to be solid color on white stems. Another name is Azure Sage. The stems and leaves deceive too, long downy white hairs disguise gray-green leaves. Perovskia is a staple for any large Fragrance Garden, providing tangy whiffs to the air, and height and contrast to the whole.
Olde Home Christmas
Chairperson Kathy Hicks would appreciate phone calls from members who are busily working on projects at home. We are in pretty good shape, and always there are surprises as members bring in special projects they have been working on. No one is being secretive and surprises are lovely, but it helps planning to know what is coming. Kathy is making inserts for mug rugs and has potpourri to fill them next Monday or beyond. Let her know what you need.
November 15 is a working meeting with many different stations for all levels of talent and energy. This is when we pull it together, sign up for two hour shifts, take home what needs to be finished, and make final plans for the November 28 set up.
Old Home Christmas Schedule Wednesday, December 1, 7-9 p.m. Members Preview and reception. ($20)
Thursday, December 2, 3 p.m. & 7 p.m. Holiday Tea and Tour. ($5)
These are the days when the birds come back, A veiy few, a bird or two, To take a backward look.
These are the days when skies put on The old, old sophistries of June, – A blue and gold mistake.
Oh, fraud that cannot cheat the bee, Almost thy plausibility Induces my belief.
Till ranks of seeds their witness bear, And softly through the altered air Hurried a timid leaf!
Oh, sacrament of summer days, Oh, last communion in the haze, Permit a child to join,
Thy sacred emblems to partake, Thy consecrated bread to break, Taste thine immortal wine.
– Emily Dickinson
A rosemary Christmas
A few legends:
During the flight to Egypt, Mary rested her blue cloak on a rosemary bush with white flowers. From then on, rosemary bore blossoms of heavenly blue in symbolic remembrance.
Rosemary’s strong aromatic oils and mysterious power to strengthen memory were given to the bush when the swaddling clothes of the baby Jesus were hung on it to dry.
In sorrow over the crucifixion, rosemary never grows taller than man, 5 to 6 feet.
Rosemary ideas:
Simmer the needlelike leaves in water for whole house fragrance. Burn rosemary wood in the fireplace.
Decorate a rosemary topiary with tiny balls and bows.
Line your creche with rosemary.
Make a moth protector sachet by mixing 1 cup of rosemary, 1 cup of lavender and 1 cup of crushed cinnamon bark. Makes a dozen sachets.
Pet lovers – to condition fur place a few drops of essential oil of rosemary on your pet’s brush
The Black Swamp Herb Socity, with Gardens at the Wood County Historical Center
Odds and ends of the season
Thanks to all who came out to put the garden to bed for the winter. October 9 was such a lovely day, that the gardeners ended up saying, “too soon” to some of the planned tasks. A hard freeze would simplify decision making. Even now the basil stands all ruffled purple and healthy. The nasturtiums have taken on a new vigor. The Russian sage is still a wall of blue glory, and the thyme of spring has decided it is time to bloom again. This is the season of glory for the pineapple sage – its splashing red is still luring insects. Astonishingly there is a lone bachelor button holding up its blue head.
We were thankful for some unexpected help. It was daunting looking at the hundreds of pounds of bagged “well rotted manure” and the thought of digging up our beloved but evergrowing potted bay trees was enough to make the back ache. Five juvenile detainees who were raking leaves near by were enlisted to help. They had the trees out of the ground and the manure spread in no time. Best of all they carefully balanced on our stone paths to avoid compacting the soil and asked so many questions it was like a plant review for the gardeners. The aromas of the medicinal garden were alluring.
Thanks to Mark and Matt Moats who delivered the bay trees to Valerie’s and thanks to Valerie and Lavender Blue Farms for the winter refuge as well as many other favors and gifts given this year.
Valerie also provided a rapid fire hands-on information feast for our September meeting. On the first warm day of March, 2000 every member will be out checking lavender plants for signs of green and trimming the plants back – “no more than one third.”
September’s meeting was made notable by “Who has the key?” and a conivial sharing of food by the light of the parking lamps. It was like a coven of jolly witches were meeting in the flickering pink light. Only things missing – a bonfire and a black steaming kettle.
Wood County Day, September 18 seems forever ago but it was a day when members greeted and toured literally hundreds of visitors. The gardens looked their September best. Thanks to Cinda Davis for the lovely sign explaining the new Oak-Savannah garden.
Making Bag-a-bags
These are our easy answer to “how to store those messy but useful plastic bags”. If you would like to help we have cut sets ready for you.
Cut a yard of material into 18” squares. (One yard of 36” yields four bag-a-bags)
Cut twelve inch length of matching or contrasting bias tape (wide enough to be folded and sewn for each “bag a bag.”
Cut two eight inch lengths of 1/4 elastic for each “bag a bag.”
Hem top and bottom sides.
Run basting stitch 2 inches from top and bottom. Mark material at half and quarter intervals. Do the same with elastic. Pin elastic in place, matching markings. Machine tack elastic at both ends. Lightly draw up basting stitch and use as a sewing guide and to distribute material. Stretch and sew. Pin “handle” (which has been folded over and stitched, or zig zag stitched down the middle) at the quarter markers.
Stretch and sew!! (Catch handles in stitching.) Remove basting stitches.
Fold bag lengthwise and stitch seam either with a serger or seam with zig-zag.
Turn right side.
Old Home Christmas or this is going to be fun!
Dear Members,
I want to take this time to update you on what is going on for Olde Home Christmas.
The workshops are in place. Please check your new program booklet, the workshops are listed in there.
At our next scheduled meeting, which is Monday. October 25, 1999 at 6;30 P.M., at the County Museum, we will be doing multiple workshops. Something for everyone.
We will be cutting out patterns for mug rugs and trivets, dream pillows and herbal wraps. Please bring a pair a scissors, rotary cutters, and pencils or fabric markers and an iron, if you have one. Patterns, instructions and materials will be provided. Ruth Steele will be chairing this project.
If you are unable to help with the above projects we will also be packaging herbal teas and potpourri.
And if that isn’t enough, Harriet Rosebrock is chairing making Christmas ornaments. I’ve left this up to Harriet so I can’t tell you what the ornaments will consist of.
Don’t forget to keep collecting ideas for Christmas Wreaths for the workshop in November.
The miniature Christmas Trees are in and anyone who wants to pick some up to decorate are welcome to do so.
I will have sign-up sheets for projects taken home to work on. Please sign on the appropriate sheet for the project(s) you take home so we can keep track of these items.
All ideas and suggestions are welcome.
MANY HANDS MAKE LITTLE WORK
P.S. All your time and work is sincerely appreciated. Thank You. Come anytime after 6:30 pm. We will be ready to go then.
Kathy Hicks
Hair, glorious hair
Remember, before Clairol, Revelon etc. discovered the wonderful market nitch for hair rinses pouring cider vinegar over your youthful head as a final rinse and if it was the final rinse indeed, smelling like a pickle for two days? The October, 1999 Herbal Companion lists hair enhancing properties for a number of herbs that can help you choose products. For the dedicated they include recipes for homemade rinses promising a variety of special effects.
Basil – cleanses and invigorates the scalp.
Calendula – heals an irritated scalp and subtly highlights light hair.
Chamomile – soothes itching scalp and enhances blond hair.
Comfrey – this root’s mucilage alleviates damaged hair and soothes the scalp.
Henna leaf extract – colors hair. Extracts of the flower, stem and root won’t impart color but will increase shine and reduce oiliness.
Jojoba oil – coats the hair shaft and repairs split ends.
Nasturtium – strengthens thin, weak hair and decreases oiliness.
Nettle – cleanses hair without drying, leaving it shiny and soft.
Onion – strengthens brittle hair while adding shine and bringing out auburn tones.
Peppermint – makes a cooling, antiseptic hair rinse that is good for dry hair.
Rosemary – invigorates the scalp, kills bacteria, relieves oiliness, and enhances natural color.
Sage – conditions hair and darkens it slightly. Tea tree oil is antimicrobial and is an ingredient of many dandruff and psoriasis treatments.
Walnut leaf – adds sheen and deepens the color in dark hair.
The Black Swamp Herb Socity, with Gardens at the Wood County Historical Center
Thank You All
Dear Black Swamp Herb Society Members,
As Chairman of the volunteer committee of the Black Swamp Arts Festival I want to thank the many members who volunteered for the Festival. Sunday, Artists’ Breaks, is our “special” area but volunteers did not limit themselves so narrowly. BSHS members volunteered for Youth Art, Saturday Artists’s breaks, concessions and Sunday cleanup. You added significantly to the ranks of 600 volunteer spots that were filled over the three day Festival. Some of you called at the last minute – and all suitable spots were filled. Thank you as well.
At the August meeting a specially designed placque was presented to the group marking the fact that BSHS had volunteered for the Festival for three or more consecutive years. Only eight organizations were so recognized city wide.
I have been distracted by many things plus the Festival, and after five years service have resigned as Volunteer Chairperson, partly to clear my head and time for more herbal thoughts and actions. Under the guidance of Kathy Hicks preparation for the Old Home Christmas are proceeding. Please consult your membership booklets for workshop times. Thanks to Karen Wallack who again undertook the very difficult job of laying out, typing up and assembling the membership booklets. Those who do not have their booklets by the September 20 meeting, will receive them in the mail.
Our Florida friend, Marian Weaver renewed her membership and gave us a donation. Warm lavender thoughts to her.
Congratulations to Dot Golden and Jean Gamble, our dynamic duo, for being named Wood County Historical Society Volunteers of the Month for June. They deserve the recognition and we are proud.
Thanks to Monica Ostrand Cinda and other Wood County Park friends for beautiful new native garden sign.
Wood County Day is this Saturday, September 18. Garden alert. Even if you can come out only for half an hour, dead heading, staking, weed pulling, edging needs to be done. Wednesday and Thursday gardeners come! If you can spend an hour or so Saturday in the herb garden hostessing, please call Frances, 352-XXXX.
Next meeting is Monday, October 20 at 7. We will be working in the garden “Herbs for the Winter.” with Valerie Trudeau. Hostesses: Kandi Dukes and Angela Bair.
Cooking with Herbs
An article by Richard Bender in Herb Companion Oct/Nov. 1990 gives inspiration and courage to the cook clueless about making herbal jellies.
Herbal jellies can be thought of in two ways, as spreads on our toast and as enhancers of flavors in day to day cooking. Add a herb jelly to a sweet and sour sauce, or mint jelly to steamed peas, or use jellies as a glaze on meat or add a bit to the stir fry.
The basic approach to making an herb jelly is to brew a strong tea, then add sugar and pectin to make it jell. Experimenting with amounts of sugar and substituting honey can cause “jelling failures,” but not to despair. A runny jelly becomes a herbal syrup (!) and useful in cooking, and perhaps as a topping. Such failures can be the basis of a refreshing summer drink. Never say never.
About making the special tea…
Many variations here. As a general rule pour 6 cups of boiling water over 1/2 to 1 ounce of dried herb or 3 cups of fresh chopped herb, then let the tea stand for several hours. A coffee filter works well for straining. Evaporation and absorption into the herbs will reduce he amount of tea. Use 4 to 4 1/2 cups of tea depending…
Use a large, deep saucepan, as jelly can triple in volume when it’s boiling.
Canning jars, new lids, and rust-free screw rings must be boiled for 10 minutes and left sitting in a boiling water bath until used.
You need a jelly funnel, ladle, jar tongs, and hot pads.
Measure the sugar into a bowl and set it aside.
With powdered pectin add the pectin the cold herbal tea, bring to a strong boil, then add the sugar all at once, stirring constantly.
If using liquid pectin, add the sugar to the tea and have the mixtures at a strong boil before adding the pectin. With the mixture on a hard rolling boil that can’t be stirred down, stir vigorously for one minute while it boils at high heat. Can immediately.
Remove one jar at a time from the boiling water bath. Set the funnel on the rim and ladle jelly to within 1 / 4 inch of the top of the jar. You may add a clean sprig of an appropriate herb, but keep the quarter-inch headspace.
Wipe the rim of the jar clean, place lid on jar screw ring on top.
Process in a boiling water bath with two inches of water. 10 minutes for 8 ounce jars, 15 for pint jars. (The paraffin seals of our grandmothers is no longer deemed safe.)
Peppermint Jelly
2 cups light packed (2 1/2 ounces) mint leaves.
Chop the leaves before steeping
Rosemary Light Jelly
1/2 ounce dried rosemary, uncrushed
For ease of straining leave the dried rosemary uncrushed. To make a more strongly flavored jelly, use up to 2 ounces of crushed rosemary.
Sweet Fennel Jelly
1 ounce crushed fennel see
Buy powdered fennel from your favorite herb store.
What they saw this summer!
by Marjory Kinney
On August 18, seven members of the Black Swamp Herb Society – Marlene Long, Lois Savage, Jean Gamble, Dot Golden, Harriet Rosebrock, Nancy Seifert and Maijory Kinney -joined members of the Maumee Valley Herb Society on their annual summer bus trip. And what a trip it was!
We left from the Franklin Park Mall a little after 7:00 AM. Our first stop was Michigan State University where we had guided tours of the 4-H Children’s Garden, the Butterfly House, the perennial gardens, and various demonstration and test gardens. In the perennial gardens the Russian sage, autumn joy sedum, butterfly bush, and zebra grass made particularly grand displays.
After some time to wander about on our own and visit the gift shop, it was off to the Kellog Hotel and Conference Center for a delicious and filling lunch of spinach salad, grilled portobello mushrooms on tomato focaccia, raspberry linzer torte, and herbed iced tea. We were certainly ready for a leisurely guided walk around the W.J Beal Botanical Garden also on the MSU campus. This garden, which is the oldest continuing botanical garden in the US, is actually an outdoor laboratory with 15,000 identified plants group by various categories. For example, one collection demonstrated the range of plants found within individual plant families. The great variety within each family was readily observable: for instance, it came as a bit of a shock to actually see that poison hemlock is a member of the carrot family. In another part of the garden where plants were grouped by use, we leaned that hops produced a hemp-like fiber that was used for making rope and sacking. We also saw apple trees grown from grafts of an original tree planted by John Chapman (Johnny Appleseed) in Ohio.
With our heads full of such interesting tidbits and lore, we traveled on to our final stop at Grand Oak Herb Farm and the adjacent H & H Botanicals in Bancroft, MI, where we were warmly welcomed by Beulah Hargrove, her son John, and daughter-in-law Lea Ann. During our introductory tour, John astounded us with his fast knowledge of plants and his ability to refer to each and every plant by its botanical name. We were impressed with his collection of over 50 varieties of salvia, including a rare one with black flowers from the Andes. Needless to say, many of us could hardly wait to whip out our checkbooks and take some of the interesting and unusual herbs home. So while John and Lea Ann were helping us select our treasures, Beulah laid tea for us in her cozy tearoom. After a long and exciting day, we relaxed with ginger-peach tea, almost cream scones, and chocolate-almond scones, with Devonshire cream, lavender jelly, and quince-raspberry jam. All were delicious!
A bus load of tired but content, plant-laden day-trippers arrived back to Franklin Park Mall at about 9:00 PM. Any one of us would encourage our members to join our friends in the Maumee Valley Herb Society on their next trip. This one was very well-planned and organized ~ – and just great fun.
Name it!!!
Our Slaughter House mystery plant – people are always asking and nobody knows the name – is given a comer in Monet’s Garden in Giverney. Come on ladies, we HAVE to identify it and start bragging about BSHS and Monet’s garden. ( Photo – Frances Brent)
