Author: jamesrebar

Volume 8, Issue 2, July 1999

The Black Swamp Herb Socity, with Gardens at the Wood County Historical Center

Officers Installed

On June 28th new officers, who will be serving until June of 2001, were informally installed. Officers are all listed in the box on the left (not included in this online version).

Those who have served long and faithfully were given figures from our special Carruth Studio, located in Waterville. Thanks to Sandy Dewyer for her long service as Recording Secretary, to Kathy Hicks for serving as a very creative Vice President for programming, Marjory Kinney for time as Corresponding Secretary, and Joyce Mueller as a super-conscientious Vice President for Gardening.

Thanks to those who will be carrying the herbal banner forward into the next millennium.

Some Gardening News

The butterfly garden behind the slaughter house in flourishing. No sign there yet, but the large artificial butterfly gives a broad hint as to what it is. Gardeners Jo Sipes and Harriet Rosebrock researched their selections. This year the herbs are mostly annuals, next year we will add some perennials.

The new Oak-Savannah native garden has heavily amended soil which is paying off. It is populated by some very expensive plans from a grower who specializes in making these “difficult” plants available commerically. Fortunately the area is supplemented by bargain columbines, black eyed Susans and cone flowers from our plant auction. The Wood County Park District Naturalist has promised us a sign. The plants are well-labeled – unless the rabbits eat signs too.

A problem there is the extreme weediness on the East side of the fence. There is a very aggressive grapevine we have been fighting. Also, the poisonous poke weed insists on flourishing back there. Hours have been spent digging up the massive roots of the this true American native.

Also, exciting news, part of that area is serving as a “nursery” for plants eventually destined for the Bordner Meadows. The plants have been grown from seeds collected along railroad rights of way and other waste spots. The young plants need a couple of years of nurturing before they can be set out in the wild It is nice being part of such a project.

Thanks to the gardeners who have watered during this dry spell. Thank you all for keeping up the Time Sheets that are kept in the Chicken Coop. Anything anyone does for the herb garden, even indirectly, should be recorded. The sheets are so IMPRESSIVE!!!

We are grateful to Marjory Kinney for her presentation at the Historical Society Tea earlier this month.

The site plan for the grounds of the Historical Center are being carefully studied. There may be a greenhouse in our future! Don’t count on it, but it is good to dream.

Cooking with Herbs

Classic Bouquets Garnis or Faggots

Nothing helps a soup or stock so much as a combination of herbs and vegetables. They are best made of fresh materials and should be added for only the last half hour of cooking.

Bunch together.
3 or 4 sprigs parsley or chervil
1/2 bay leaf
2 sprigs fresh thyme
1 leek, white porion only
2 cloves

To make removal easier, you may place them inside several overlapping celery ribs and bind tightly with a white string.

If you cannot get fresh materials, wrap dried herbs, still on the stem, or coarsely crumbled but not powdered, in 4 inch squares of cheesecloth tied into bags. Store them in a tightly covered container.

Allow for 12 bags:
2 tablespoons dried parsley
1 tablespoon each thyme and marjoram
2 bay leaves
2 tablespoons dried celery leaves
(Taken from Joy of Cooking, 1931

Travel Opportunity

Several BSHS members had a wonderful time when they joined with MVHS (Maumee Valley Herb Society) on a garden tour based in Akron last year.

We have again been invited to join them. The date is August 18, the destinations are several gardens in Michigan with a focus on Michigan State University. The cost is $35 and includes lunch. Departure is from Franklin Park Mall at 7 am with a return at 7 pm. If interested call Nancy Durnford IMMEDIATELY as the deadline is basically NOW. These tours are such fun, so if your calendar allows it, call Nancy at 419-882-XXXX.

More Thymly Stuff

Thyme has been in use for more than two millennia, and is still a mainstay among herbs.

Thyme has been graced with many strong positive associations, not the least of which is humor. In Renaissance England, when wits were keen and words well chosen, it was said that thyme could hardly enter a conversation between two persons of quick mind without a welter of puns developing. The first allusion to the herb soon became jokingly known as “punning thyme.”

From the earliest, thyme has been associated with honey as it attracts bees in great profusion. It is a common practice in Mediterranean orchards to plant thyme as a groundcover that attracts pollinating insects to the fruit trees.

Young sheep in the plant’s native Mediterranean region often are set out to graze on fields of wild thyme, a feed that many believe enhances the flavor of lamb.

The bee-honey-thyme image lasted through the centuries and bloomed in the European age of chivalry, when thyme flourished as a symbol of strength, activity, and bravery. Many a lady embroidered her knight a pennant showing a bee hovering over a sprig of thyme.

Thyme’s generic Thymus is through by lexicographers to be a derivation of the Greek thymus (“courage”). Others believe it evolved from a Greek expression meaning “to fumigate.” Thyme was considered to have strong antiseptic properties, and it was used as an incense to purify the air. A similar belief was that a hillside of thyme not only sweetened the air near it, but cleansed it of bad vapors as well.

In the kitchen, dried thyme leaves are as nearly universal a seasoning as any herb could be. One recent expert on herbal cookery advocated using thyme “as freely as salt – in other words, in practically everything.”

Thyme is pleasing with red meat, poultry, and fish as well as almost any vegetable, even the heartier ones.

Harvest thyme just before flowers begin to open by cutting the entire plant 1 1 / 2 or 2 inches from the ground. A second growth will develop, although that should not be cut as cutting will reduce thyme’s winter hardiness.

Taken from Rodale’s Home Gardening Library “Herbs”

Was Worm

Was worm
swaddled in white.

Now, tiny queen
in sequin coat
peacock-bright,
drinks the wind and feeds
on sweat of the leaves.

Is little chinks
of mosaic floating,
a scatter of colored beads.

Alighting, pokes
with her new black wire,
the saffron yokes.

On silent hinges
open-folds her wings’
applauding hands.

Weaned
from coddling white
to lake-deep air,
to blue and green, is queen.
– May Swenson

Volume 8, Issue 3, August 1999

The Black Swamp Herb Socity, with Gardens at the Wood County Historical Center

Gardening and member notes

Thank you to Valerie Trudeau and Lavender Blue Farm for the contributions to the culinary garden.

Double thanks to Marjory Kinney. She provided a very learned tour of the gardens for a Historical Society tea. She also gave our group a wonderful hands on feast and demonstration on ways to use summer herbs in summer salads. Master Chef Marjory is becoming a feature of our summer programming and is much appreciated.

Angela Bair has been adding to our arsenal of Chicken Coop tools. It is best when we remember or have time to bring our own gardening tools, but not everybody is a serious home gardener, so the question becomes, “What tools?” Also, we want to encourage the spontaneous gardening moment when the question becomes, “How can I soothe my soul and mind by playing in the dirt for a time?” Well, the Chicken Coop is now well equipped for the spontaneous gardening moment. The “scoot cart” for the lame of back works wonderfully.

Multiple thanks to the sister act of Dorothy Golden and Jean Gamble who have been mainstay gardeners this summer.

The “Tussie Mussie” group from Findlay were recent visitors making a generous donation and purchasing some of our aroma wraps. They were all oohs and ahs and were much impressed by our developing prairie garden.

Speaking of the prairie garden.. BG Parks and Recreation Naturalist Monica Ostrand is using some of the area as a nursery for plants destined for the Bordner Meadows. We have orders not to weed, because heaven knows what precious native we might pull up! The area is looking particularly pretty with cone flowers, black eyed susans, and mountain mint in bloom. The native columbines are not blooming, but the plants are flourishing.

Member Lynn Beard has a new baby boy – welcome! Jean Coffield’s little boy was hit by a truck while on a bicycle but is doing fine. Sierra gets better every day – we are a group that supports each other in more than gardening.

Cooking with Herbs

Making your own herbal tea

A few reminders:

• Two tablespoons of fresh herbs equals one tablespoon of dried herbs.
• The combination of herbs in the following recipes is not sacred. So you don’t have chicory handy…
• If making your own teabags allow two teaspoons per bag.
• Harvesting should be done in midday when dew is off the herbs. Dry them in a brown paper bag with holes punched for circulation. Hang bags in a dry place out of sunlight. When leaves are dry, strip them from stems, crush them and store in an airtight container.
• This has been a beautiful year for hibiscus -try drying some flowers. There are so many pretty colors.

Two sources of ready to use herbs are:

Nicholas Garden Nursery
1190 North Pacific Highway
Albany, Oregon 97321-4598

San Francisco Herb Company
250 14th St.
San Francisco, CA 94103

Snappy Lemon

Hibiscus flower
Rose hips
Chicory
Orange peel
Lemon grass

Private Time

Camomile
Spearmint
Lemon grass
Blackberry leaves
Hawthorne berries

Alfalfa Tea Blend
(Rich in minerals and vitamins)

Alfalfa leaves
Hibiscus flowers
Mint leaves

Proportions tend to be “equal parts” or “to taste.”

A Dry Summer

We are thankful to have a water source by the garden. But perhaps we should make redesign of the system a future goal.

Recently an intrepid gardener went poking around with the moisture meter and got nothing but dry, dry, dry readings – when it was possible to penetrate the ground for a reading.

Time to water. First the hose reel came flying off the post. Next the hose was so tangled it took ten minutes to snake it all out to get at the nozzle. Time to turn on the water. The hose connection promptly showed that while it was connected, it was connected ITS way. Face, hair and shirt all soaked. Well, it was a hot day. It became clear why the Southern Wood by the hose stands eight feet tall. When anything in the garden gets watered this monster REALLY gets watered. Perhaps we should measure it and submit numbers to the Guiness Book ?

The tall watering tower in the Chicken Coop looked like it belonged in Star Wars and would take a degree in Hydraulic Engineering to do it justice.

Poking around in the outside lockbox produced a yellow and black contraption that looked like it should spray water. It had many springs and clips that must have meaning, but perhaps if one just ignored them?

Once attached to the hose the next problem was how to get the supporting stake into the hard, hard ground. After much grunting, twisting, shoving, and getting on knees for more leverage the watering spike penetrated the earth by at least 1 /8 of an inch. Turn on water again with usual ritual baptism. Water didn’t go exactly where intended, but what the heck, everything was DIY. Back to weeding with a nice whoosh, whoosh sound in the background. Suddenly it was whoosh as the stake uprooted itself and spray aimed at intrepid gardener.

After about six such episodes all attempts at timing went by the wayside. This watering job was like Wood County showers, spotty and erratic – we were imitating nature!

Once all was shut off and wound up there was the problem of getting home in a nice new van that was to be “kept clean.” Gardener was all mud. Shoes off and in a paper bag. Quick look around, jeans off and a careful ride home in underwear. The vehicle was still clean.

It rained an inch and a half that night.

Drying flowers

If any of our group is serious about drying flowers, one book is highly recommended. Flowers that Last Forever, Growing, Harvesting & Preserving by Betty E. M. Jacobs, A Garden Way Publishing Book is complete and comprehensible.

She has eighteen different techniques for preserving flowers and wonderful charts that list plants and preferred preserving techniques. Chapters include “Air Drying Methods 1-4 ,” “Drying with Desiccants – Methods 11 & 12.”

Anyone who wants to preserve flowers using silica gel is reminded that we have quantities (pounds!) of the stuff in the Chicken Coop. Flowers like zinnias, pinks, phlox, hydrangea, larkspur, roses and marigolds do well in silica gel.

Here is Air Drying, Method 2: Upright, in Containers Without Water.

She recommends weighting 40 oz. juice cans, covering the top with chicken wire, inserting plants such as grasses and alliums and then drying in a warm, dark, well-ventilated place. Method 3 is the same but one adds an inch of water. Works well with baby’s breath, cockscomb, yarrow, hydrangea and mimosa.

The book may be borrowed by calling 419-352-0421. Remember a dehydrator is available for borrowing. (Method 5) Try to remember to press flowers for future craft use. (Methods 16-18) Plants can be pressed in a book using tissue or blotting paper to absorb the moisture.

Lady-Bird

Lady-bird, lady-bird! fly away home!
The field-mouse has gone to her nest,
The daisies have shut up their sleepy red eye;
And the bees and the birds are at rest.

Lady-bird, lady-bird! fly away home!
The glow-worm is lighting her lamp,
The dew’s falling fast, and your fine speckled wings
Will flag with the close-clinging damp.

Lady-bird, lady-bird! fly away home!
The fairy bells tinkle afar!
Make haste, or they’ll catch you, and harness you fast
With a cobweb, to Oberon’s ear.

– Caroline Southey

Marshmallow (Althea officinalis)

High mucilage content in both leaves and roots. It is soothing in treating inflammation and ulceration of stomach and small intestine. The pulverized roots have been used as a warm poultice for “drawing and healing.”

Volume 8, Issue 1, June 1999

The Black Swamp Herb Socity, with Gardens at the Wood County Historical Center

Catch up on the news

The pressures of gardening, at home and at the Historical Center was just too much for your editor, and the newsletter in May appeared as two (highly) informative postcards. Those can be addicting to do. Let me know if you like the idea of an occasional “For Your Refrigerator” card with date summaries and reminders.

April Notes

Election of officers took place. See side-bar for exciting results. Treasurer’s report noted $3,752 in account.

Library Chair reported Backyard Herb Garden is newest selection. Videos have been organized and are available for checkout.

Chris MacDonald, vice-president for Gardening requested “adoptive gardeners” to take on some of the smaller side gardens and plantings. We have somehow (and beautifully) expanded beyond the four formal gardens which are the heart of our efforts. To date we have:

Adoption List

Sometimes an individual or a pair of friends, or any grouping at all can take responsibility for a particular area or job that becomes their pet. It can be worked on “as needed” and spreads the tasks around. Some ideas – and I feel sure you will come up with more – about pet projects.

• Compost bins – Angela Bair, Loni Ahl
• White garden by chicken coop – Jan Bingham & Jody Carroll Roses – Jean Gamble, Dorothy Golden, Chris MacDonald.
• Native Ohio garden – Karen Wallack, Frances Brent
• Semi wildflower garden along north fence – HELP
• Garden along the slaughter house – Jo Sipes, Harriet Rosebrock
• Thyme gardens flanking four main gardens – Lois Alexander
• Weekly mowings around the gardens – Jim Alexander
• Keeping chicken coop in some order – Angela Bair
• “Mother” of the signs – Marna Conner
• Path leading into garden – Nancy Seifert, Sandy Hayden
• Butterfly Bush Garden – HELP

Site Plan

A copy of the Site Plan proposal made to the Wood County Park District and the Historical Society was included in the April newsletter. This is a living document and suggestions and ideas are always welcome.

Cooking with Herbs

Companion Cooking with Herbs

Soups
Bay, chervil, tarragon, marjoram, parsley, rosemary, summer savory

Poultry
Garlic, oregano, rosemary, sage, savory

Beef
Bay, chives, cloves, cumin, garlic, hot pepper, marjoram, rosemary, savory

Cheese
Basil, chervil, chives, curry, dill, fennel, garlic, marjoram, oregano, parsley, sage, thyme

Fish
Chervil, dill, fennel, garlic, parsley, tarragon, thyme

Fruit
Anise, cinnamon, coriander, cloves, ginger, lemon verbena, mint, rose geranium, sweet cicely

Bread
Caraway, marjoram, oregano, poppy seed, rosemary, thyme

Vegetables
Basil, burnet, chervil, chives, dill, marjoram, mint, parsley, pepper, tarragon, thyme

Salads
Basil, borage, burnet, chives garlic, parsley, sorrel, tarragon We could spend a winter evening modifying and debating this list and getting more specific.

An Evil Bunny Fantasy

Our head gardener, Chris MacDonald calls them lawn rodents. Those with big lawns and no flowers call them adorable. What I call them is not for these decorous pages.

With leash laws and laws creating generations of indoor cats the rabbits are breeding like rabbits. However the ingenious gardener armed with a list and determination can wean the little darlings back to either eating grass or suffering death by poisoning. The following list is supposed to be deadly to rabbits that want to gormandize. It explains why somethings in our garden survive when all else fails. Don’t think about HOW http://home.stinet.com/ mlhenson/rabbits-398.htm arrived at their deadly recommendations.

Aconite – all parts; Amaryllis bulbs; Anemone; Anthurium; Asparagus fern; Autumn crocus corms; Azalea – all parts; Belladonna and Belladonna lily; Bird of paradise seeds; Bittersweet berries; Black locust; Bleeding heart roots, Bloodroot; all varieties of Delphiniums and Lupines; Buckeye; Butterfly weed; Calendula, Calla lily, Cardinal flower (Lobelia cardinals – all parts); Caster beans; Century plant; Horse Chestnut, Christmas rose; Cineraria; Clematis; Columbine; Cotoneaster; Cowslip; Crown-of Thorns; Crown vetch; Daffodil bulbs, Daisy; Daphne berries; Deadly nightshade; Dianthus – all parts; Dogwood fruit; Dutchman’s breeches, Eggplant (except fruit); Elderberry; Elephant’s ear; English ivy; English laurel; Four o’clock; Foxglove; Garden sorrel (Rumex acetosa); German ivy; Gladiola; Glory lily; Gold dieffenbachia; Ground ivy; Hedge apples; Holly; Iris (rhizomes and leaves); Jack-in-the Pulpit; Jimson weed; Lady slipper; Laurel; Lily of the valley; Marijuana!; Morning Glory; Mustards; Peony; Periwinkle (Vinca); Dianthus; Poison ivy; Pokeberry roots.

Maybe someday we will design and plant a rabbit proof garden.

Work Sheets

Sign in and out worksheets are on a clipboard kept in the Chicken Coop. This a valuable record to help us keep track of what is happening in and out of the garden. The sheets are filed (we have full access) by the Historical Center staff and make a impressive record of the time and devotion lavished on the gardens in many forms of time and labor.

The second Saturday of gardening months is a special “drop by” work session to encourage the “irregular” gardeners to stop by and get into the dirt (or compost) anytime between 11-3. Regulars will be on hand. The May “drop by” day had eleven individual workers. June 12 is the next scheduled date. Be there!

May Notes

May 17 was the day of our truly exciting plant auction. We had everything short of tornado warnings that evening, but still the plants and the members came. Auctioneer Valerie Trudeau’s four year old tried flying from a second story window, landing unharmed in a peony bush. However, medical checkups seemed prudent and thanks to Marjory Kinney, assisted by Jean Coffield, for taking over.

After all the high drama this year, and thinking ahead to next, we will not gamble again with the weather. The auction will be held in our regular meeting room, with plants being carried in and out from the covered porch. (The Museum has a very powerful vacuum cleaner.) Seed exchanges will be added.

We are thinking about starting early, taking a break for a simple catered meal, and then finishing the auction with a new burst of energy. Reactions encouraged.

This seems to be the year of the amendments. We have added hundreds of pounds of “well composted” manure, humus, compost and discreet amounts of green sand, bonemeal and fertilizer. Jean Gamble and Dorothy Golden contributed sacks and sacks of their own beautiful compost. Gardeners have taken up and reset stepping stones and even cleaned out the terribly heavy clay pipes “containing” the mints. Any ideas how to contain the Gallium family?

Check out the new “Prairie Flowers and Oak Savannah” bed on the East. Harriet Rosebrock and Jo Sipes have started a herbal butterfly garden behind the slaughterhouse.

An unpleasant native

Pokeweed (Phytolacca americanis) is a many branched, perennial herb that bears rather spectacular clusters of dark purple, almost black, berries. The plant is a wayside weed from New England to Texas.

Pokeweed, also known as pokeroot, could well be included in our new native plant garden, after all it is a Native American. Actually it is on the edges of our garden as I learned to my sorrow when, venturing to the otherside of the fence while waging war with the grapevine I didn’t look carefully enough and pokeweed branches brushed my face. A few hours later it looked as though I had been attacked with a branding iron. Contact allergic dermatitis reaction to pokeweed. With strong steroid medications I am healed a week later.

All lists of poisonous plants include pokeweed, as I found when I searched the nasty thing on the web. Yet I also found sites that said, “Used in small doses as a blood and lymphatic cleanser. A good poultice for breast tumors and caked breasts. Contains toxic substances and should not be used in excess. Although it is an excellent herb it should be used with caution. Properties – Alterative, Emetic, Laxative.” Not a responsible website.

The Honest Herbal points out it is an emetic because it is so toxic. People, particularly children, can and do die.

The recent “Herb Companion” has the author’s grandmother remembering “poke greens” from her youth, and that people concocted an arthritis medicine from pokeweed. In early days ink was made from the purple berries. Birds love the berries which ferment, and if you see a bird stagger in flight next fall, think POKEWEED.

A note to all our gardeners. Be stout of heart, but do wear gloves, watch out for ticks and if you’re an allergic type shower immediately when you get home with Dial or Fels Naptha . Throw gardening clothes into the washing machine immediately. That helps get rid of pollen too.

After my “branding” I called Andrew Kalmar of the Wood County Park District and he had the area cleared several feet back. Thank you.

However, there is a gorgeous pokeweed speciman near the pond, on the other side of the fence near the roses and peony. Sniff cautiously.

Thank you

Thanks to our many friends: Lavender Blue Farm for winter storage and innumerable gifts and kindnesses; Calico Sage & Thyme for annual donation of plants; Klotz Flower Farm for winter storage. Thanks to the many members who make donations of time, plants, gadgets, ingenuity, trellises and heaven knows what else because they do, but don’t always tell.

The Seed Shop

Here in a quiet and dusty room they lie,
Faded as crumbled stone or shifting sand,
Forlorn as ashes, shrivelled, scentless, dry-
Meadows and gardens running through my hand.

Dead that shall quicken at the call of Spring,
Sleepers to stir beneath June’s magic kiss,
Though birds pass over, unremembering,
And no bee seeks here roses that were his.

In this brown husk, a dale of hawthorn dreams;
A cedar in this narrow cell is thrust
That will drink deeply of century’s streams.
These lilies shall make summer on my dust.

Here in their safe and simple house of death,
Sealed in their shells, a million roses leap;
There I can blow a garden with my breath,
And in my hands a forest lies asleep.

– Muriel Stuart

Volume 7, Issue 8, April 1999

The Black Swamp Herb Socity, with Gardens at the Wood County Historical Center

Garden notes and so forth

Visited our garden in early April and found bloodroot and violets in full bloom. Among the plants coming up and recognizable were: foxglove, my ladies bedstraw, sweet woodruff, hollyhock, tansy (of course!), celeric, chives, thyme (many varieties), yarrow, artemesia, irises, Russian sage, dianthus, sedum, and hosta. The germander looked a bit sickly, but maybe hard pruning will help. The carefully planted tulips on the path leading in were starting to come out. Blooming were those in full sun, so they will come out in a wave. A few fell victim to the critters. The compost bins were strangely sunken. Evidence they have been at work over winter?

It makes one want to DIG IN.

Workday: Sat. May 8 11-3 Come anytime- bring tools, gloves.

Our next meeting, April 26 will start as a work session, weather permitting. So bring gloves and favorite hand tools. I will be there at six, but of course the regular meeting time is still at seven. BG Park’s and Recreation Naturalist, Monica Ostrand will be our speaker and you will find her topic of Bordner Meadow Restoration fascinating.

(We, as an organization, contributed to the purchase of the Meadow, so we have a bit of a vested interest.) Hostesses are Lord Ahl and Karen Wallack.

As you know we are entering a new era of cooperation with the Wood County Historical Society and Wood County Park District with some exciting prospects. I was asked to submit a dream list to the committee working on the long term site plan. After seeking ideas from many members I submitted the following letter.

TO: Site Plan Committee, Wood County Historical Museum
FROM: Frances Brent, President, Black Swamp Herb Society
TOPIC: Possible Futures
DATE: April 6, 1999

Objective I: Maintain the garden features already in place

The garden is designed with a traditional plan that has origins in the Middle Ages. The four distinct gardens that center the area are Medicinal, Fragrance, Culinary and Everlasting. The plantings are traditional, with choices based on what will do well in this climate, location and in the rather flinty soil.

A composting area has also been set up and is in active use.

One side garden – along the North fence – has a theme of wild flowers and is not strictly an herb garden. Other side beds have tended to feature everlasting (suitable for drying) flowers. The roses are included in this category.

The path leading into the garden is planted with ivy and shade loving plants have been put in next to the path.

Signage identifies the gardens and the majority of the plants.

The Chicken Coop is a functioning storage area.

Objective II: Plan changes for the 1999 season

The only major new project is a side garden (east, next to the fence). Working with Monica Ostrand, BG Parks and Recreation Naturalist, we plan to convert this garden into a “native wildlife area.” This is a difficult area because of major weed invasions from the other side of the fence.

Objective III: Make future plans based on realistic evaluation of resources

1. Chicken Coop repair to the point where it can be more than a crude storage area.
2. Design an outdoor patio area to be used as a gathering place for children. The area would feature a “Children’s Garden” and arbor like plantings for shade and coolness.
3. Design a “Cosmetic” garden.
4. As a part of the over all design plan placement of garden sculptures.
5. Replace fencing with a more aesthetic design and materials.
6. Work with Wood County Park District on designing “watery” and waters edge plantings that can work with the changing pond system.
7. Develop a Butterfly garden, possibly on the west side.
8. Edge all side gardens with stone. Advantages: Gardens can be developed as “raised beds” which make drainage, weed control and soil enhancement easier; Gives a unifying look to the whole garden area; Provides easier mowing and trimming.
9. Build a small solar green house to carry over semi-tender plants and to start cuttings, and annual seeds. This could serve also for demonstration and educational purposes.
10. Improve water access system.

Everything is in an early planning stage so there is still time to submit additional ideas. Remember this is a DREAM list and is premised on cooperation with other organizations in such areas as opening new beds etc. Input solicited!

Cooking With Herbs

Hummus with Raspberry Vinegar

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.

Yield 2 cups (serving size: 2 tablespoons).

CALORIES 44 (27% from fat); FAT 1.3 g; PROTEIN 1.9 g; CARB 6.6g; FIBER 1 g; CHOL 0; SODIUM 75 mg; CALC 14 mg

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.

Angelica arcangelica is “herb of the month”

“Angelicas are hardy perennials of the family apiaceae, and are related to carrot, parsley, and the aromatic seed plants dill, caraway, cumin, anise and fennel. The plant has an ancient history of use as a charm against contagion, spells and enchantments and as a cure-all. Old pre-Christian beliefs about its magical power have been absorbed into the Christian context, including an association with archangelic patronage.

Garden angelica forms a basal clump of large three-sectioned leaves. In the second or third year it will send up a tall bloom stalk, usually four to six feet tall. At midsummer the flowering parts appear wrapped in a papery sheath, which opens to show tiny greenish-white flowers in large club-like heads. All parts are fragrant. It grows wild in N. America, preferring wet bottomlands and swamps and slightly acid soil. (Do we have ROOM for this monster?)

Garden Angelica was considered for centuries to be a powerful protective herb against evil spirits, witchcraft and disease, including the plague. Roots and leaves are used as a digestive stimulant. Roots, stalks and leaves are edible: the stalks are candied for confections and cake decorations. The oil of root, leaves and seeds is used as a vanilla-like flavoring in liqueurs and in perfumery. Angelica is an important tonic in Chinese herbal medicine.” From www.herbsociety.org

For your information:

The American Herb Society Great Lakes District includes Ontario, Canada; Western New York; Michigan; Northern Ohio; and Western Pennsylvania.

Volume 7, Issue 7, March 1999

The Black Swamp Herb Socity, with Gardens at the Wood County Historical Center

I HEARD A BIRD SING

I heard a bird sing
In the dark of December
A magical thing
And sweet to remember.
“We are nearer to Spring
Then we were in September,”
I heard a bird sing
In the dark of December.
– Oliver Herford

Thanks to Kathy Hicks for organizing the “Soup-salad-bread” potluck. She even provided us with golden crowns. Pictures from the evening will be on display March 22. It was a mental health boost as good as the bird song of December. It was a night of building friendship and finding out how much we didn’t know about herbs.

Monday, March 22, 7 pm is the next meeting. Kathy will be in charge as I will be out of town. This is Show and Tell night. Please bring videos, slides, photobooks, pamphlets – any visual material that speaks of gardening experiences here, there or anywhere. We’re not limited to herbs. A video player will be available, but if you have slides bring a projector. Nothing to display? Bring yourself and enthusiasm.
Hostesses: Kathy Hicks, Jean Coffield

Joyce has ordered the seeds we listed during our January planning meeting. Members Lynne Beard and Wendy Vaughn will have their own new junior members this summer. Congratulations. Any new grandchildren on the horizon?

Start thinking about new (or repeating) officers for the next two years. Needed: President (overall picture); Vice-President concerned with garden matters; Vice-President concerned with programs and ways and means; Recording Secretary ; Corresponding Secretary; Treasurer. Angela Bair said she would continue as Treasurer. She has everything set up on her Quicken Program. If asked I will be happy to continue with the Newsletter.

You all should have a copy of the bylaws, so take a minute to look them over for more details. (You can’t garden now so you might as well read by-laws.) Extra copies will be available March 22.

Cooking With Herbs

It is sadly enough NOT the Spring of the Year, but here are a couple of recipes for cool weather crops. Does any herb push through the earth earlier than the first leaves of the determined mint? Do you really think it will be possible to plant peas on the traditional St. Patrick’s Day date?
HINT: Buy one or two basil plants during the frost danger period and plan to use from your window sill. After danger of frost is gone, plant the well pruned beauties – if enough is left.

Herbed Pea Medley

2 cups shelled green peas
1 cup sugar snap peas, trimmed and halved crosswise
1/2 cup diced carrot
1 cup snow peas, halved crosswise
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped fresh mint
1 tablespoon margarine, melted
1 teaspoon grated orange rind
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steam green peas, sugar snap peas, and carrot, covered 4 minutes. Add snow peas. Cover: steam an additional 2 minutes or until crisp-tender.
Combine parsley and remaining ingredients in a large bowl; stir well. Add vegetable mixture; toss well.

Yield: 4 servings (serving size: 1 cup).

Calories 123 (24% from fat); Fat 3.3g; Protein 6.2 g; Carb. 18g.; Fiber 4.9 g; Chol. 0 mg; Iron 2.8 mg; Sodium 339 mg; Calc 59mg.

Potato Salad with Peas

2 pounds red potatoes (about 7 medium)
1 cup shelled green peas
3 tablespoons chopped chives
2 tablespoons chopped fresh basil
1/2 cup tarragon vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoons cracked pepper
1 garlic clove minced.

Place potatoes in a large saucepan. Cover with water; bring to a boil. Reduce heat; simmer, partially covered, 25 minutes or until tender. Add green peas; cook 1 minute. Drain; let cool slightly. Cut potatoes into 1/4 inch slices.
Combine the potatoes, green peas, parsley, chives, and basil in a large bowl. Combine vinegar and remaining ingredients in a small bowl, and stir with a whisk. Pour over potato mixture, tossing gently to coat.

Yield: 6 servings (serving size; 1 cup).

Calories 152 (2% from fat); Fat 0.3g; Protein 4.6g; Carb 33.2g; Fiber 3.4g; Chol. 0 mg; Iron 1.6mg; sodium 209 mg; Calc 23 mg.

Story Time for Aging Gardeners

According to her own story, Donna Izabella, Queen of Hungary, was severely afflicted with gout. At the age of 72 she was visited by a wandering hermit, who left her the recipe for Hungary Water. In the words of the Queen, “I recovered my health and regained my strength, and on beholding my beauty the King of Poland desired to marry me, which I refused for the love of our Lord Jesus Christ, believing that the recipe had been given me by an angel.”

A Recipe for Hungary Water

Place in a jar 1 tablespoon mint leaves, 1 tablespoon rosemary leaves, 1/2 cup fragrant rose petals and the grated rind (without pith) of 1 orange and 1 lemon. Fill the jar with brandy and seal the jar. Leave for at least a week, shaking every day. Store in dark, well-sealed bottles.

Site Plan – Dream Plan

The Wood County Park District and the Wood County Historical Society have a committee working to develop a long term “professional” site plan. As our gardens are part of the “site” we have been asked for input. With no promises made we have even been asked to dream a little.

What if we had some limited access to Park District equipment and manpower to build new beds? What if we came up with a sound long term plan that could be considered for outside financing? Knowing we have limitations of working time and power can we think of expanding beds? Is the status quo enough? What if one pond were filled in and the other cleaned?

Many ideas have cropped up in conversations with members:

• The long hoped for construction improvements for the Chicken Coop.
• An outdoor patio area for education – complete with arbor for shading.
• Children’s garden.
• Cosmetic garden.
• Garden sculptures in well designed settings.
• Replace the fence with a more aesthetic design and material.
• Butterfly garden.

Please, add your ideas and thoughts.

If Asked

Several issues ago we had about a dozen definitions of what is an “herb.” Two favorites:
“Plants used by humans for food or physic or for aromatic, cosmetic, or dyeing use.”
– Rodale’s Illustrated Encyclopedia of Herbs.
“A useful plant.” – The Green Pharmacy

Sign-ups

VERY IMPORTANT There will be a sign up sheet on a green clipboard in the Chicken Coop. Any time spent working in the garden, planning directly for the garden, volunteering for events involving the garden, or doing crafts that involve making money for the garden’s maintenance MUST be recorded for two reasons:

• Members contribute ten hours per year for the benefit of the Black Swamp Herb Society.
• We turn in the hours to the Historical Society, so our volunteer time is recognized.

We also hope to have individuals or sets of individuals sign up for special areas of the garden. Angela Bair will become Compost Queen. Dorothy Golden and Jean Graham are Rose Specialists. Jan Bingham and Jody Carrol have the White Garden in front of the Chicken Coop. The side gardens also need guardians who will take primary responsibility. Recruit a friend and adopt a garden.

Lovely Hands

Some tips for gardeners from Spring “Herb Quarterly.”

• Make sure you have enough protein in your diet, as too little can make your nails brittle and your skin dull.
• Never use your nails as knives, screwdrivers or pruning shears.
• Soothe cuts and scrapes by washing your hands in a strong tea made from fresh calendula petals or lavender flowers. To help sores heal quickly, apply a bit of vitamin E oil or honey to the area.
• To keep your nails clean while gardening, scratch a bar of soap before going outdoors. Let the soap get under your nails so dirt won’t.
• Use sun protection on your hands when working outdoors.
• Wear the right gloves for the job to protect your hands.

More suggestions:

• Soak tired hands for ten minutes in warm water infused with fresh flowers such as lavender, calendula, mint or rosemary.
• Try a “hand mask” made of yogurt with a teaspoon of honey for twenty minutes. Rinse with warm water, then cool water then massage in favorite cream.

The ambitious can create this formula to put on when working in the garden:

3 tablespoons grated beeswax
1/2 cup dark sesame oil
1 tablespoon coconut oil
1 teaspoon honey
2 tablespoons spring water
2-3 drops essential oil of lavender
1/8 teaspoon baking soda

Combine ingredients and melt (do not boil) in a double boiler or microwave. Pour into container, cool and stir again.

The sesame oil is a mild sunscreen, the lavender a natural insect repellent.
Ideas from Janice Cox’s Natural Beauty from the Garden (Henry Holt)

The Culinary Garden

Borage (Borago officinalis)

Borage is an annual that grows 3 feet tall, 16 inches wide and is easily grown from seed. It grows in full sun or partial shade.

Harvest young leaves from summer to fall. The blue star shaped blossoms are used in cake decoration.

To preserve, bag dry or oven dry. Pick a bouquet and put in a glass of water, refrigerate, and it will last for a week. Stores well in vinegar.

Culinary suggestions:

• Use where cucumber flavor is needed.
• Use blossoms in salads and pastas.
• Leaves can be steamed or sauteed like spinach.
• Stems can be used like celery when peeled.
• Borage blends well with dill, mint, and garlic.
• The leaves and stems enhance cheese, fish, poultry, most vegetables, green salads, pickles and salad dressing.
• The leaves may also be used for tea.

From Culinary Herbs for the Beginner

An Hawaiian Garden

“I have a garden slowly evolving behind my house with lemon basil, basil, lemon balsam (I think), a Japanese sushi green, a Chinese green I used to eat in Taiwan called in Chinese ‘empty heart/centergreen’ – for the hollow stem, bok choy, oregano, rosemary, Japanese, Italian, and American parsley. And some pepper green – maybe raddachio or something like that. I go out there every day with scissors and cut my salad and mix it with green cabbage and carrots or whatever from the store – all organic of course. Olive oil, Japanese Ume vinegar, and Spike for dressing. Often mixed with tabouli and/or drained lentil soup, yams, sweet potatoes, and so on. I eat really healthy. After all, my specialty at the University is food and medicine. Did I ever send you a summary of a book I really liked on the subject called ‘With Bitter Herbs. . .’ If not, I’ll send it. Its quite interesting.”
– e-mail from Morgan T. Brent, Ethnobotanist

Volume 7, Issue 6 – February 1999

The Black Swamp Herb Socity, with Gardens at the Wood County Historical Center

Programs and Planning

Dr. Lori Willmarth-Dunn, Ph.D, exercise Physiologist, Wellness Counselor and proprietor of Life Paths Journey to Wellness was the well received January speaker. The word “inspirational” is not often used within our group – but that was the operative word for Lori’s presentation.

It is not a requirement that local speakers join the Black Swamp Herb Society, but it is gratifying when they do. Some names to add to your membership booklet:

Dr. Lori Willmarth-Dunn
Bowling Green, OH 43402

Jean Ladd
Bowling Green, OH 43402

Betty Reid
Cygnet, OH 43418

Welcome to all.

If you can make it to the Annual Pot Luck, Monday, February 22 please give Kathy Hicks a call. We are such a working group, a night off is good for us all! We convene at 7 at the Wood County Historical Center. Hostesses for the evening are Wendy Vaughn and Lynn Beard.

1999 Garden Planning began with the January meeting. First priority was identifying annuals needing to be ordered, seeds needing to be ordered and known perennial replacements. Chairmen are coming up with some exciting ideas and enthusiasm is running high as we look out into the frosty nights.

“Our” very own portrait of the Herb Gardens now hangs in our meeting room, offering us thoughts of summer color.

Cooking With Herbs

From the Kitchen of Jeanne Turner

Low Fat Lemon Poundcake

1 box reduced fat Betty Crocker or Duncan Hines Yellow cake mix
1/2 cup sugar
1/3 cup vegetable oil
1/4 cup water
1 cup egg substitute e.g. Egg Beaters
2 (8 oz) containers Dannon fat free yogurt (pour off watery liquid)
3 teaspoons lemon juice
1 tablespoon poppy seeds (optional)

Combine all ingredients. Pour into greased Bundt pan. Bake at 350 degrees according to package directions. Cool for ten minutes. Turn upside down on serving plate. Best if made the day before eating.

(Served and appreciated at January meeting.)

Crab-stuffed Portobello Mushroom Burgers

2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons chopped basil
2 teaspoons chopped fresh rosemary
4 Portobello mushroom caps (4” wide) washed and stemmed.
1/2 cup mayonnaise
Juice of one lemon
2 teaspoons lemon zest
1 tablespoon butter
1/2 pound fresh lump crabmeat, diced
4 hamburg buns

In a small bowl whisk together oil, vinegar, basil, rosemary. Place with mushrooms in resealable plastic bag; close and turn to thoroughly coat mushrooms. Marinate 15 minutes.

Remove mushrooms from marinade; reserve marinade. Place mushrooms in center of cooking grate. Grill 16 minutes, turning once halfway through and brushing occasionally with reserve marinade.

Meanwhile, in a small bowl mix mayonnaise, lemon juice and lemon zest. Set aside. In small skillet melt butter. Add crabmeat and heat through, stirring frequently. Toast buns.

Spread mayonnaise mixture on bottom and top half of each toasted bun. Place Portobello mushrooms, cap-side up, on bottom half of each bun. Fill mushrooms caps with equal amounts of crabmeat. Cover with top half of bun. Makes 4 servings.

(Adapted from “Grill Out Times”)

Romaine Citrus Salad with Almonds

1/4 cup vegetable oil
2 tablespoons vinegar (Jeanne used strawberry)
2 teaspoons sugar
1 1/2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon Tabasco sauce
1/3 cup slivered almonds
3 taplespoons sugar
1 head romaine, torn
1 cup chopped celery
2 chopped green onions
1 chopped avocado
1 1/2 cup drained mandarin oranges

Combine and whisk ingredients oil through Tabasco sauce. Cover and chill. Combine almonds and 3 Tablespoons sugar in a skillet, mix and cook over medium heat until almonds are coated and a light brown. Cool. Toss romaine, celery and green onions in a bowl. Add and toss almonds, avocado, mandarin oranges and chilled dressing. 4 servings.

(From Texas Ties and Jeanne’s daughter’s future mother-in law.)

All Wrapped Up

An aromatic tale

I learned all sorts of things. An ounce of lavender will fill a measuring cup. Two cups of rice equals a pound of rice. A yard and a quarter of flannel (provided it is cut straight) will make eight neck wrap cases. Even with a production line approach, things take longer than you think (well, I already knew that, but my optimistic spirit is not yet dead.) Average sewing and stuffing time for each Aromawrap – about an hour. Mixing and stuffing herbs and final stitching of inner bag takes about fifteen minutes. The complete material cost is $2 each.

It all began with a phone call from a satisfied Old Home Christmas customer seeking an Aroma neckwrap gift for a friend. He called the Public Library trying to find us! Then BSHS members started making comments like, “ I wish I had bought more Aromawraps. Cousin so and so would really like one.”

Well, I had just finished knitting a sweater, had no impending crisis and was between projects….so off to Joanne Fabrics and on to a week of chaos. My mortar and pestle got the workout of its life as I crushed cloves, and my sewing machine justified its existence.

Upshot

We have ten Aromawraps complete and ready to sell to members, friends and at upcoming events at the Wood County Historical Center. We have sold two at $12 each. We have thirty eight sets of Aromawraps ready to be stuffed as needed. We also have thirty-two hours of volunteer credit at the Historical Center.

Volunteer Credit?

Our gardens are part of the Wood County Historical Center. When we work on the gardens we are also providing volunteer time that enhances The Center. Most of the money we make at Old Home Christmas goes back into the garden in one form or another. That too can be counted as WCHC time. From now on when members work in the garden or chicken coop, or spend time preparing for Old Home Christmas write it down and report it to Frances and a note of compiled times will be sent to Pat Smith . This is a sensible and positive way to get recognition for the work The Black Swamp Herb Society does.

Any more “do ahead” ideas for Christmas?

For the Library

Two new books

In January Lavender by Tesse Evelegh was added to the library. 1999 is the year of Lavender so the choice is appropriate. From the Publisher’s Blurb:

The February addition is by our old friend Marge Clarke – The Best of Thymes. She is getting big time. She started out as a selfpublisher using a small inheritance from her mother to get started. She still self-publishes, but is reaching an ever wider audience. From the Publisher’s Blurb:

Putting aroma into words

ANISE HYSSOP – licorice, slightly minty
BEE BALMS – minty, may have citrus or oregano overtones
CATPNIP – sedative, calming
LEMON THYME – lemony, antiseptic
MARJORAM – calming
PATCHOULI – moist -earth
PEPPERMINT – cool and refreshing
ROSEMARY – cool, refreshing, antiseptic
SWEET WOODRUFF – delicate hay scent
THYME – strongly antiseptic
CHAMOMILE – gentle apple
ELDER – honey
JASMINE – delicate, ethereal
LAVENDER – refreshing, cleansing
POPPY – relaxing
YARROW – calming
ANISEED – sweet
CARAWAY – pungently spicy
CUMIN – strong, warm
DILL – stimulating
FENNELL – sweet, licorice
SWEET CICELY – pleasantly sweet