Category: Newsletter

Volume 10, Issue 2, February 2001

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

Minutes and other Matters

Old Home Christmas

Harriet Rosebrock will Chair for 2001. Kathy Hicks will pass on information needed to help with Culinaiy part. A cochair is needed here.

President’s Report

Fourth Friday of the Month starting in February there will be a sew and construction session in pm at Frances’s home. Homemade soup will be provided. Call for information and if you can make it.

Sandy Hayden will order Breast Cancer Stamps directly, as the local post office is usually out of them.

Proposed bylaw changes will be voted on in May which is our official annual meeting. A small committee will be looking at bylaws and will be suggesting changes that bring us closer to reality. May is when we vote on new officers as well.

Need to raise the dues to $20 to cover cost of newsletter with higher postal rates and printing costs.

“Lease Agreement” with Wood County Historical Center expired in 1999.
Lease Agreement was reviewed by Frances Brent and Chris MacDonald and signed by them, the Director of the Historical Center, and the President of the WC Historic Society. It will expire in 2006. The main requirement of $500,000 liability Insurance ($110) is being met. Our use of the Chicken Coop is part of the agreement. We are also required to control noxious weeds.

Goal is to get most garden plant lists to Frances and Chris MacDonald by end of month.

Motion to pot and sell plants at various spring activities to be held at Historical Center was made by Chris MacDonald and seconded by Sandy Hayden. Motion passed.

Remember, Monday, February 26 is our annual pot luck and bacchanalia, complete with fun and games to brush away the cobwebs of winter and to urge on spring (March 20 is vernal equinox.) We gather at 7 at the Historical Center as usual.

If you have not yet signed up to bring soup or salad or bread you will receive a phone call from the committee. This is a good time to bring a friend for an evening of herbal fun.

From Marjory Kinney: “Our speaker for March on “Soil Basics” will be Vicki Gallagher. She is a Master Gardener from Grand Rapids. Very active in the 577 Organic Garden Club. VERY knowledgeable and articulate and quite willing to speak to us. I think all will be pleased.”

Cooking with Herbs

Lentils and Bulgur Pilaf

1/2 pound lentils, washed and picked over
5 1/ 2 cups water
2 cloves garlic, minced
1 bay leaf
1 teaspoon ground cumin
pinch cayenne pepper, salt and freshly ground pepper
6 ounces (one cup) bulgur
2 large onions thinly slices
1 tablespoon olive oil
2 tablespoons chopped fresh parsley or cilantro
1/2 cup plain low fat plain yogurt for topping

Soak the lentils in the water in a large casserole for 1 hour. Add the garlic, bay leaf, and cumin and bring to a boil. Reduce the heat and simmer 20 to 30 minutes, until tender. Toward the end of cooking, add the cayenne and salt and pepper to taste.

Stir the bulgur into the lentils, cover, and turn off the heat. Let sit for 20 to 30 minutes, until the bulgur has absorbed the liquid from the lentils.

Meanwhile, saute the onions in the olive oil over low heat in a nonstick skillet until almost caramelized.

Taste the bulgur and lentils and adjust seasonings. Transfer to a serving platter and sprinkle on the onions and parsley or cilantro. Serve topped with plain low-fat yogurt, with a green salad on the side.

Serves 6 to 8

Cal.212; Fat 3 G.; Sod. 15 mg.;Protein llG.;Carb. 38 G.; Cholesterol 1 mg

From: Mediterranean Light by Martha Shulman

Lentils with Spinach

1/2 pound (1 1/3 cups) brown lentils, washed and picked over
1 small onion, chopped
3 cloves garlic, minced
3 cups water
1 bay leaf
salt and freshly ground pepper
1 pound fresh spinach
1/2 teaspoon ground coriander
1 teaspoon ground cumin (more to taste)

Combine the lentils, onion, 2 of the garlic cloves, water, and bay leaf in a saucepan and bring to a boil. Reduce heat, cover and simmer 30 minutes until lentils are tender. Add salt and freshly ground pepper to taste.

Meanwhile stem and wash the spinach. Chop and wilt in it own liquid in a large frying pan. Drain the lentils, retaining the liquid, discard the bay leaf, and add the lentils to the spinach. Stir together, moisten with some of the cooking liquid from the lentils, and add the coriander, cumin and remaining garlic. Stir together over medium heat for about 5 minutes and serve. Will keep in the refrigerator up to two days.

Four to six servings.

Cal. 146; Fat .64 g; Sod. 48 mg; Protein 12g.; Carbs .25 g.; Cholesterol 0

Lentils (brown, red and green) :A staple in many Mediterranean cuisines. The French like small green lentils from Le Puy and brown lentils, as do the Italians. In Middle Eastern Countries you see brown and red lentils. Red lentils have a milder flavor and their color goes from orange to yellow when they cook.

News from the Historical Center

Flash! Flash! Bulletin! Bulletin!!!!!!!!!!

It must be a Valentine present. The big ugly concrete slap to the east of the Chicken Coop has been jack hammered up as has the floor inside. It is the first step to the long drawn out renovation project. The building looks strange, almost as if it were on stilts! It is a beginning!

We are favorably mentioned in the Winter Edition of The Black Swamp Chanticleer – the Wood County Historical Society’s newsletter.

Harriet Rosebrock had “Special mention” as a valued volunteer.

We are included in the list of volunteer groups that are so important to the work of the Center. “The Black Swamp Herb Society maintains the lovely Herb Garden and raises money to support the garden during the Holiday Tour.”

Currently under discussion is the possibility that the BSHS could be taken under the 501 c (nonprofit) wing of the Historical Society. The legal aspects are being explored and any such move would require the approval of our membership and the Wood County Historical Society Board. Wait for developments!

By the way I am Vice-President of the Society and am serving on the Finance Committee, The Facilities and Property Committee and the Site and Planning Committee. I urge Herb Society Members to support the Center by joining the Wood County Historical Society. They too have a neat newsletter. Family membership is $20 a year.

As to the ponds…

Jean Gamble’s generous gift to the Historic Center of a decorative fountain that will grace the pond behind the gardens was acknowledged by the Historical Center board. Her gentle nudging for a chance to give the fountain has had all sorts of consequences and results…or one thing lead to another. It seems you can’t just GIVE a fountain. A fountain requires clean water and aerated water and electricity to run fountain and pumps. Electricity is being taken out to the pond area -money approved by Historical Society Board. The Wood County Park District and The Herzel family are donating pumps for both ponds. The Historical Society Board has approved money for the pond clean up and the installation of platforms for aquatic plants. Wood County Maintenance will soon be refilling the ponds with water from the Creek.

Donny Schooner of Inspired by Nature will introduce “clean up” microbes in March. The microbes will start the slow process of cleaning up the sludge in a natural way. The idea of using heavy equipment to remove fifty years of fallen apples has been scratched. All this because Jean wanted to give a fountain for the pond…

The Facilities and Properties Committee is looking at installing more attractive fencing soon. Replacement fencing will probably start appearing on the grounds in 2002. Fencing ideas welcomed. (Style, color, materials, price etc.) Our garden area and fencing is not considered historical, so a variety of ideas can be considered.

Almost all the plant orders for next year have been placed. Gardeners can, of course, get plants from nurseries in the spring, but we wanted to be certain the four original gardens were covered.

From the Library

The Mediterranean Herb Cook Book by Georgeanne Brennan

Tea Ladies

Most of you know that a delightful group of women (and one man) plan teas and tea programs monthly from April to December – when they do even more. It is a nice fund raiser for the Historical Center and fun time for the guests and these women really like to cook so it is win-win all the way around.

Our group and the herb garden will be the August feature, but more about that later.

Time has made the ladies, affectionately known as the “tea bags” somewhat less spry a foot. Before Christmas we cleared off two shelves in the case beneath the big map for their use. It was a help during the Christmas Teas. They really need more space so the White Cupboard was reorganized and all the library books and videos are in there now. It should work out just fine.

We needed to get reorganized they need step saving storage.

Chicken Coop

No it is not all talk though it seems that way at times! BSHS representatives met again with Harry Allison of Wood County Maintanance and Greg Guntzman of Wood County Parks to discuss “progress.” As you know winter hit hard and early and the planned work on the floors and electrical was frozen to a halt. With the spring thaws and drying up of the water soaked soil action will begin.

Maybe when the blood root (Sanguinaria canadensis) emerges so will the jack hammers. Getting the work done is a high priority for all four cooperating entities especially the cooperating entity with the initials BSHS.

Job Opportunity

This just might be fun for someone in our group…particularly for someone retired that would like a bit of an educational adventure.

Pam Sauder of Sauder Village called. They are looking for someone to do both retail and educational work in their herb garden and shop during the next season.

It would involve one or two days a week and every other Saturday. The season runs from April 18 to the end of October. They want someone with knowledge of herbs and there would be some garden activities and demon strations.

Base pay is $6.50, but there are benefits of a employee card, which has discounts, and allows family members into events without cost.

Spread the word.

Stinging nettle (Urtica urens)

Rich in vitamin C and iron the leaves may be cooked like spinach or made into soup or tea. Nettle tea is prescribed for arthritis and gout. A nettle hair rinse cures dandruff.

Recommended by our ethno-botanist is the following book on wild-crafting: From Earth to Herbalist Earth by Gregory Tilford

Sage Dispute

Hi, Frances! I know that sage is the herb of the year 2001, but who sez so? The reason I ask is because I was putting together the materials for the Master Gardener newsletter today and came across an announcement from the National Gardening Forum (I think it was) declaring 2001 as the Year of the Basil. I decided to include it and add “(But the National Herb Society has chosen Sage as the Herb of 2001.).”. Then I started thinking that it wasn’t called the National Herb Society. Probably it’s The Herb Society of America, I know after looking at the cover of Deni Brown’s book. But then I checked the newsletter and found that no one was cited as pronouncing 2001 as the Sage year. Was it you? Should I say, ” The Black Swamp Herb Society has declared….” Or should I say, “Frances Brent, President of the Black Swamp Herb Society, has declared….” Maybe being prez/editor of the newsletter of the BSHS carries the perk of declaring the Herb of the Year? I know I have to change what I said, but how should I change it? Ken

I too have been trying to find an authoritative source in writing with some kind of an official organization and signature. It has all been word of mouth and I am trying to remember whose mouth Sandy H. Carole who doubles as ABE Officer and Aquatic instructor?????? Somebody assured me. Who??? Frances

I received e-mail from doubting Ken. He was able to site his source for Herb of the year, other than my word! He would make a good researcher for genealogy. Sandy

Actually I learned the “Herb of the Year” from the two sisters presenting the Container Gardening Class for MG. One works for the Zoo and One is in business.With a little checking I could come up with the names of these two gals. Even Barb Rothrock did not know “The Herb of 2001.” Sandy

I emailed the Herb Society of America and they responded that they went along with the International Herb Society and gave me their address (they didn’t say what the herb of the year was). I went to the IHS site (http://www.iherb.org) and found the announcement of the herb of the year (SAGE) there. I’ll call you soon. Ken

Excuse me! It’s International Herb Association. Ken

I guess that settles that. Sage (Salvia officinalis) it is.

From Herb Society of America

Salvia officinalis has been cultivated in northern Europe since medieval times, and was introduced to N. American in the 17th century. Known as Salvia salvatrix (“sage the savior”), its reputation for promoting longevity began in Classical times.

Sages are rich in volatile oils, which vary from species to species, producing a wide range of aromas. S. officinalis contains a camphoraceous oil, consisting of about 50 percent thujone. In excess, this compound is hallucinogenic, addictive and toxic. S. fruiticosa has less thujone, and S. lavandulifolia has none. S. officinalis also contains rosmarnic acid. It has the effect of stopping perspiration within about two hours of the correct dosage being given, and the medicinal use of both it and S. sclarea were known to Dioscorides. The ancient Egyptians used S. officinalis to increase fertility. In C. America the flowers and minty leaves of S. microphylla (red bush) are infused to treat fevers, and the mucilaginous seeds of the Mexican S. hispanica are mixed with water, lemon juice and sugar to make a drink knows as chia. S. miltiorhiza (known as red ginseng” because of its red roots), has been an important Chinese medicinal herb since 206BC. S. officinalis is a widely used culinary herb: the dried leaves are often mixed with those of S. fruitcosa, S. pomifera, and S. lavandulifolia as commercial dried sage.

Primrose (Primula vulgaris)

One of spring’s early flowers.

A guide to Forcing Flowers to Bring an Early Spring!

Forcing branches – just put them in water in a sunny place, and they’ll bloom. It is a good idea to wash containers well and put a little chlorine in the final rinse.

Volume 10, Issue 1, January 2001

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

Will we all Become Sages?

The herb of the year is sage, Salvia officinalis, and perhaps this year we will all become sages ourselves:
Sage in the way we garden
Sage in the joys of deadheading
Sage in the ways of compost creation
Sage in the ways of each plant we cultivate
Sage in the ways we care for and use our tools
Sage in the ways we share and enjoy our garden tasks
Sage in the ways we use our bodies as we cultivate our gardens
Sage in the ways we reach out to each other and those who visit our gardens
Sage in thinking about Beatrix Potter as we contemplate rabbit damage
Sage in the ways of insects friendly and unfriendly to our cause
Sage in loving the garden when there is too much sun or rain
Sage in recognizing the complexity and simplicity of each plant
Sage from reading and reading and reading from our library
Sage in conquering our unique watering system
Sage in the nature of each of our gardens
Sage in the almost infinite variety of sages
Sage from learning from each other
Sage in learning all gardens are one
Sage in the fme art of pruning
Sage in cooking with herbs
Sage in water gardening
Sage in the herbal arts
Sage in nomenclature
Sage in crafting

Born Again Ponds

Jean Gamble’s generosity, support from the Historical Society, leadership from Wood County Park District, aid from WC Maintenance and help from a local company will bring life to water.

The ponds behind the Herb Gardens are an unsightly mess and draw visitors like magnets who gaze in wonder at the green clad murky waters surrounded by an apple orchard. Originally constructed as ice ponds, which were harvested each year, the ponds are full of generations of fallen apples and home to a few turtles. We have watched mother ducks fruitlessly try to raise young, but these are not waters to sustain life. They soon will be.

Member Jean Gamble has donated a fountain that will aerate the waters. Wood County Parks District and Maintenance will do necessary electrical work and installation. Don Schooner of Inspired by Nature, Inc. has developed a plan so microbes will clean up the water. The Wood County Historical Society has budgeted money for the microbes and a total of 20 AquaMats. The Aqua-Mats will support our future water garden. Start thinking aquatic herbs!!

Cooking with Herbs

Macaroni with Tomato & Rosemary

Macccheroni al Pomodoro e Rosmarino

3 tablespoons olive oil
4 tablespoons butter, diced
2 oz. bacon, finely chopped
2 garlic cloves, finely chopped
2 sprigs of rosemary, finely chopped
1/2 lb. ground beef
1 3/4 lb. canned plum tomatoes
1 cup beef stock
1/4 cup red wine
12 oz. macaroni
1 oz. Parmesan cheese, grated
salt and pepper

Heat the oil in a heavy pan with half the butter; add bacon, garlic and rosemary, and cook over medium heat until golden. Add the ground beef, mix to seperate the pieces and brown. Season with salt and pepper. Drain the tomatoes and add to the pan.

When the sauce has reduced, pour in the stock and add the wine. Simmer until the sauce has reduced by half. Cover with a lid and simmer very gently for another 40 minutes, adding hot water if the sauce dries out.

Cook the macaroni in plenty of salted boiling water until al dente. Drain the pasta, put it in a heated serving bowl and add the prepared sauce, remaining butter, and the Parmesan. Mix well and serve at once.

Serves 4

Preparation time: 10 min. Cooking time: 1 hour

From: Tuscan Food & Folklore by Jeni Wright

Sweet Red Pepper Soup

Acquacotta con Peperoni

(Acquacotta means “cooked water,” a traditonal soup that takes its name from the days when it included little more than a few vegetables, boiled in water and poured over slices of stale bread. This is a more extravagant modem version.)

4 tablespoons olive oil
1 red onion, finely chopped
2 celery stalks, thinly sliced
2 red peppers, cored, deseeded, and cut into very thin strips
2 plum tomatoes, roughly chopped
2 garlic cloves, crushed
1 tablespoon of flour
3 3/4 cups vegetable or chicken stock or water
1 teaspoon sugar
2 eggs
4 thick slices of bread
salt and pepper
chopped flat-leaf parsley to garnish

Heat the oil in a large heavy saucepan; add onion, celery and red peppers and cook gently, stirring frequently, for about 10 minutes until softened.

Add the tomatoes, garlic, and flour and stir well to mix. Cook for 1-2 minutes, stirring, then pour in the stock and bring to a boil. Add sugar and salt and pepper to taste; half cover and simmer gently for 30 minutes.

Whisk the eggs in a bowl, then whisk in a ladelful or two of the hot soup. Pour this mixture into the soup and heat very gently without boiling, stirring all the time. Taste for seasoning.

Place a slice of bread in the bottoms of 4 soup plates, ladle the soup over and garnish with parsley.

Preparation time: 15 min. – Cooking time 30 min.

Old Home Christmas Revisited

More than a fund-raiser

Happy to report that every member who was in good health and in Wood County managed to work at least one shift or set up during Old Home Christmas. Thank you!

Particular thanks to Harriet Rosebrock who chaired the event, and spent hours of her own time doing solo sewing and gluing. She also worked with small groups as we tried for the assembly line effect.

Special thanks to Kathy Hicks who headed up the food division. For the first time we had a variety of blends for cooking and baking. They were close to a sell out as members came back to pick up packets of a particular blend and found they were all gone.

We had a first ever “spice in” when a group met at the Historical Center and spent an afternoon measuring and blending and packaging and sneezing. Hopefully these blends can become a new “annual tradition” to be associated with the group. They will join little decorated trees, Aromawraps, and catnip mice as standard items to be associated with the Black Swamp Herb Society.

We thought members would be interested in a general breakdown of the sale.

• Taxable items $1,516.
• General $405.
• (Included mug rugs, candles, soaps, etc.)
• Ornaments $221.
• Wreaths $331.
• Aromawraps $250.
• Sachets, Travel Buddies $149.
• Trees $137.
• Pillows $23.
• Nontaxable items $978
• Foodstuffs $595.
• Raffle $383.
• Gross Total $2,495.
• Expenses $631.
• Sales Tax $91.
• Profit $1,771.

This is a pleasing final number. Our current bank balance stands at $6,481., more than $200 higher than last year at this time.

Considering the way we spent money last year this is very satisfactory. We are not a money accumulating organization – it is not a stated goal anywhere! We bought gardeners any plant they asked for, spent lavishly on soil amendments, started to seriously add to our tool collection.

A major expense was the publication of the Gardening Manual with a copy for each member, a copy in the Historical Center Office, and a plastic page covered copy that will have a permanent home in the Chicken Coop for easy reference for people with muddy hands.

In 2000 we voted to hold back $1,000 in case the money allocated by the Historical Society was not sufficient for the Chicken Coop renovation. It will not likely be needed, but we must keep this in mind. Marna and the “Committee of the Interior” also have $500 they may spend.

The Old Home Christmas shop is more than a fund raiser for our group. It connects us with one of the major events of the Historical Center. It puts us in touch with a wide variety of people, and has proven to be a wonderful way to recruit new members. With the Christmas store we are of service to ourselves, our organization and the public. Money is incidental! (Almost.)
Members like to think of themselves as versatile learners. Projects and workshops are created not only to help us get ready for “the selling season” but to learn new skills, and to try out some new crafts. Please let us know if you are interested in leading a workshop focused on something you are in the process of learning. We can learn together.

Herbs can be defined as “The useful plants.” We are always striving to find new uses for our herbs and Old Home Christmas helps us to focus.

Some things we make available year round. Aromawraps and catnip mice are prime examples, and they are always available for purchase by members and the public. We get a surprising number of phone calls throughout the year.

All members are urged to clip ideas they see as real possibilities for us to make. Already this year materials has been purchased to make aprons (we sold out) and luxury eye covers ready to be filled with flax seed and lavender later in the year. When weather is dreary it is a good time to do some sewing, or whatever, so things are ready to be filled and stuffed and decorated when the season arrives. (Mice and Aromawraps and bag-a-bags were all “off gardening months” projects.)

Book Corner

No word on new library books, but here are some books to think Ebout reading.

From our Ethnobotanist: Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation by Stephen Harrod Buhner

Included are three Sage Ale recipes from 18th, 19th and 20th centuries.

Cancer Salves: A Botanical Approach to Treatment by Ingrid Naim

Sage is not mentioned in the index but sin is.

Chicken Coop

Cleared out and in an amazing basement

On a cold but beautiful day in December a small group of BSHS members met with a small army of Community Service Workers ready and eager to help us out.

Curator Carole lead us to a small outer door in the main building which lead to our temporary home. It is clean, dry and even warm. The peels of paint from the ceiling are a bit alarming, but this is a cozy refuge. Within an hour shelving had been moved and set up and everything was transferred and in its place. We even got advice on how to use up the excess pine cones we have.

Rule of the future: supplies must be kept in SEE THROUGH plastic boxes. Donations anyone? We are still looking for freebie cupboards too.

There had been hopes about getting work done in December, but the early onset of winter made that impossible. Wood County Park District and Maintenance are teaming up to do the majority of the work. The old floor will be jack hammered up and a new cement floor poured. The electrical work is being contracted out, and possibly the wall board. The level of support from other organizations is amazing and gratifying.

Thank you Wood County!

Budget 2001

(This is included here for historical puposes only.)

Because of income from Christmas sales we are doing the budget Jan. – Jan.

This is a proposed budget based on last year’s budget and expenditures.

• Income: Dues $800.
• Christmas $1800.
• Auction $400.
• Events $200.
• Total $4000.
• Expenses: Garden/tools $1400.
• Library $250.
• Member Services $200.
• Programs $200.
• Publications $700.
• Insurance $110.
• Sales Tax $140.
• Christmas Shop $600.
• Total $3600.
• Capital for Chicken Coop $1500.
• (Voted in 2000 none spent)
• Current Balance $6482.

Treasurer’s goal is to keep minimum of $2500 balance in our account.

By Law Changes Proposed

Article III Membership – (We have never voted on Budget Year of January to January as it is written.) “Budget year is January 1 though December 31.”

Article IV Dues and Fiscal Year should be changed to Article IV Dues

Section I Annual dues of $15 should be changed to Section I Annual dues of $20 Dues are to cover the cost of the newsletter, and with the cost of printing and raised postal rates -we lose money.

Article IV (e) (2) change “audited annually” to be reviewed annually by two or more members of the budget committee.

A true audit is not practical.

Sage – Herb of the Year 2001

A native of the northern Mediterranean coast, sage has long been associated with wisdom, longevity, and even immortality. The genus name Salvia is derived from the Latin salvere, which means “to be in good health,” “to cure,” or “salvation.” The Romans revered sage, gathering it only through elaborate ceremony.

Although there are more than 750 varieties of sage, common sage (Salvia officinalis) remains the culinary variety of choice. There is a type with large, broad leaves and another with small leaves and dwarf growth. Also, meriting attention is golden sage (S. officinalis ‘Aurea’). with a mild flavor and showy golden leaves. Purple sage (S. o. ‘Pupurea’) boasts a delightful flavor and aroma. The deep purple leaves are striking as a garnish and quite lovely in tea as well as cooking. There is also a triple-variegated common sage, with leaves of pink, cream, and green, that is favored for its decorative quality.

A Sage Year

Last year, the year of Rosemary, page 5 of this publication was devoted to the many uses, the folklore and the cultivation of the herb of remembrance.

Your editor will try to do the same for sage, Salvia this year. Clippings, recipes, tidbits of all sort would be welcome contributions. The genus Salvia is such a huge group that it should not be hard to do.

Sage Risotto

Risotto Alla Salvia

4 1/ 2 cups vegetable stock
2 tablespoons olive oil
2 tablespoons butter
1 shallot, finely chopped
12 oz. arborio rice
1/4 cup dry white wine
20 fresh sage leaves, finely chopped
2 tablespoons light cream
1 ounce Gruyere cheese, grated
salt and pepper
a few sage sprigs, to garnish

Warm the stock in a pan over very low heat and gradually bring to a boil. Heat the oil and butter in a large pan and add the shallot. Fry over medium heat for about 4 minutes until golden but not brown. Gradually add the rice, stir well, and continue to cook for a few minutes.

Add the wine and simmer until it has completely evaporated, then add the boiling stock a little at a time and cook, stirring frequently for about 25 minutes, until the stock has all been absorbed and the rice is creamy. Taste and season as necessary.

At the end of the cooking time, add the sage leaves, cream and cheese. Turn off the heat, cover and leave to rest for a few minutes before serving, garnished with sage.

From Tuscan Food and Folklore

Cooking with Shallots

Shallots are mild enough to be used uncooked in salads or, when cooked, in any dish that would be enhanced with a delicate onion flavor. Most often, shallots are used to flavor fish, quiche, soups, sauces, and butters. Take care that shallots do not brown while cooking, as this turns them bitter.

Volume 9, Issue 11, November 2000

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

(Please note: this month’s newletter is mostly non-relevant or personal information that cannot be reproduced here.)

Too Much of a Mishmash to be a Potpourri

Most everything has to do with Old Home Christmas, so I am putting together a nonintellectual, but serviceable early issue. Lots of dates, which I am having others check!

Of greatest immediacy: Wreath Workshops at Sandy Dewyer’s home. She and her supplies and expertise will be available Sunday, November 5 from 2 pm until you feel like quitting. We are bringing additional supplies from the Chicken Coop and from a crafting trip to Sandusky. Those who prefer can work on little trees. It would help if you brought your glue gun, any favorite tools and any special gleanings you have from your garden or a neighbor’s. Small amounts of greens or white materials or berries or… go a long way in this situation. Anybody have any dried hydrangea? Usual source didn’t bloom this year.

Louse Savage is coordinating this and if you are interested in working any other night the week of November 5 please call her. She answers questions too.

Then there will be “come and go sewing, gluing, stuffing assembling“
sessions at France Brent’s House on Fridays between now and Thanksgiving. Even an hour of participation over a lunch hour can be productive.

Those who have the wonderful “What We are Making” handouts from Kathy Hicks need to know that if they assemble any recipes for sale it has to be a donation as all her budgeted money is spent. Add to OHxmas section.

Our most important mission is always The Garden. Please, we need as many hands as possible for a compost making, havesting, spreading and put beds to bed session. If you have not been out for a time, please feel guilty and put in an hour or two. If you can make it, please call Frances or just come. This is very important and I want to lay a big fat guilt trip on you. Come – wearing gloves if possible.

Favorite Herbal Ornaments

Need a home project to do with the kids or a friend? Mixing up inexpensive jars of applesauce with lots of cinnamon makes a satisfying mess and smells wonderful. Keep on adding cinnamon until you get a paste thick enough to roll out with a rolling pin. Roll to about 3/8 inch thickness and cut with qookie cutters. Three to four inch size works very well. If you want to hang them poke a hole through the figure with a tooth pick. Let dry for several days until they can be easily handled. Then decorate with paint, or glitter, or herbs, or whatever pleases you. Hope somebody brings some to the sale. Larger cookie cutters for gingerbread boys and girls also work, but take longer to dry. Decorating is up to each artist. The applesauce-cinnamon ornaments will last several years of packed away carefully. However! Beware of mice! A tin container with a lid works gives good protection.

Chicken Coop and Pond

Some good elves have been hard at work getting the Chicken Coop Organized. Tools are there that we couldn’t find! The pond story moves slowly, but we keep trying!

Volume 9, Issue 10, October 2000

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

Action Taken on Pond Plans

Motion by Jean Gamble
Seconded by Jody Carroll, August 28, 2000

“The Black Swamp Herb Society backs the concept of cleaning the two ice ponds. They also back the concepts of placing an aerating fountain in one pond, and putting in place a grating that will allow for water gardening in the summer and ice skating in the winter. It is understood that Wood County Park District will manage the ponds and that the Herb Society accepts no financial liability. However, the group will seek grant funding to help develop the project.”

The motion passed unanimously. A full forum of members was present.

Jean Gamble spoke with all three County Commissioners about the proposed plan and all responded with enthusiasm on Wood County Day. She followed up her conversation with handwritten notes to the Commissioners. They urged her to draw up a financial proposal for them to consider. The Herb Society is working closely with the Historic Center, the Wood County Park District and the Wood County Maintenance Department to do just that. Jean Gamble and Chris MacDonald are working to keep the lines of communication open. The National Guard may even get involved in cleaning the muck out of the bottom of the ponds. They need practice in using some heavy equipment and the ponds can provide the practice!

The BSHS has worked with the Site and Planning Committee which has drawn up a general plan for the entire “Poor Farm” site of 32 acres. From the beginning development of the Herb Garden areas and the ponds have been part of this long term fifty year plan. The challenge is to make a reality of these plans.

One of the exciting aspects about all this is the cooperation among many agencies and organizations all working together to improve the site. BSHS is providing the vision, and others are helping to make it a reality. I spoke with Wood County Administrator, Andrew Kalmar, about the high level of cooperation among the groups. We have a situation where success is only possible by communicating and cooperating and making best use of existing resources -such as County equipment and personnel.. Jean and Bob Gamble are planning on making a generous donation towards an aerating fountain in “our” pond. The county already owns a system that can be installed in the second pond! Again, we are sharing resources.

Those of you who attended Wood County Day in 1999 know that traffic and parking was truly a disaster. With the planning leadership of Ranger Greg Guntzman the problem was solved in 2000. BSHS wrote thank you letters to the Park District, the Sheriffs office and the Sentinel-Tribune praising the effort and its success. Governments are people and people need to know they are appreciated.

Cooking with Herbs

Cooking with Chemo

Many of us are dealing with loved ones undergoing chemotherapy and know that strange cravings develop. Here are variations on some “sour” recipes that help those cravings while providing good nutrition.

Cuban Black Bean Soup

An earlier “ham bone” version has appeared in these pages before. This is a vegetarian variation. The absolute key ingredient is a high quality dark balsamic vinegar.

1 pound dried black beans
6 cups of liquid
(Variation A – Canned supermarket vegetable juice with additional
water as needed. Variation B – Canned V-8 Vegetable juice Picante
Style with additional water as needed. Variation C – Canned V-8
Vegetable juice -Spicy Hot with additional water as needed.)
2 tablespoons olive oil
1 1/2 cups chopped onions
3/4 cup chopped green pepper
6 cloves of chopped garlic
1 (14 1/2 ounce) can of
Variation A – Canned tomatoes
Variation B – Dei Fratelli Italian Style canned tomatoes
Variation C – Dei Fratelli Mexican style canned tomatoes
1 (4 1/2 ounce) can chopped chilies, undrained
1/2 cup dark balsamic vinegar
2 teaspoons oregano
2 teaspoons thyme
1 teaspoon ground cumin
1/2 teaspoon ground pepper
1/2 teaspoon tumeric

Cover beans with water and bring to a boil. Rinse. Add vegetable juice and cook for 1 1/2 hours -check if additional water is needed. Lightly saute onions, green pepper and garlic in olive oil. Add them and remaining ingredients to the beans and cook for another 30 minutes or so. Cool. Put three quarters of the soup in a blender or food processor, puree and return to pan. Mix well. Serve with sour cream.

(The need and craving for spiciness varies – hence the three levels offered. Variation C is EXTREME.)

10 1.5 cup servings.

Cals.. 227, Prot.. 15 g. Chol 39 g. Fat 1.8g, Fiber 12.5 g.

Fruit Salad

Keys here are the fresh pineapple and strawberries and Mandarin Oranges in their own juices (or at most a very light syrup.) You want to preserve the tart/sour taste of the fruit. Proportions are variable.

1/2 Canteloupe – balled
1/2 Honeydew-balled
1 whole fresh pineapple cut up
1 pint blueberries
1 quart strawberries cut up – NOT sugared
4 kiwi fruit cut up
1 six ounce package of raspberries (if available)
1 small can of mandarin oranges in their own juice
Fresh leaves of spearmint used with abandon
2 tablespoons of lemon juice
1/2 teaspoon of grated fresh ginger

Toss all together and cover tightly and refrigerate for flavors to blend. Don’t eat the spearment leaves.

Very sour sour gummy bears are useful. Hint from Sandy Hayden and American Cancer Society.

Unspoiled of April’s rain, by August’s fire,
And incorrupt before October’s gold,
Green in December’s snow – such I desire
To be the memory of good friends of old:
Unchanged, unfearing, fragrant, as the semblance
Of Rosemary in my heart’s garden of remembrance.
– George P. Baker

Roasted Garlic and Rosemary Loaves

Roasted garlic studs this wholesome whole wheat bread for a savory loaf to accompany cheeses and meats. It is excellent toasted served as an ippetizer spread with a soft cheese and topped with sun-dried tomatoes.

2 packages active dry yeast
2 1/2 cups lukewarm water
2 cups stone-ground whole wheat flour
about 3 cups unbleached all-purpose flour
2 1/2 teaspoons salt
3 tablespoons honey
3 tablespoons olive oil
2 tablespoons chopped fresh rosemary
8 cloves garlic, unpeeled
1 1/2 teaspoons olive oil

In a small bowl, sprinkle yeast into 1/2 cup of the water and let stand until dissolved and puff, about 10 minutes. In a bowl, place whole wheat flour, 1/2 cup of the all-purpose flour and salt. Add remaining water, honey and 3 tabelspoons olive oil and mix with a heavy duty mixer untill well mixed. Mix in proofed yeast and 1 tablespoon Herb of the year 2000 of the rosemary. Gradually stir in enough of the remaining flour to make a soft dough; you may not need to use all the flour. Knead with mixer’s dough hook or transfer to a lightly floured board and knead by hand for 10 minutes. Place dough in a lightly oiled bowl, with plastic wrap and let rise until doubled – about 1 1 /2 hours.

Heat oven to 325 degrees. Place garlic in a small baking dish, rub with 1/2 teaspoon oil and bake 30 minutes until soft; peel and cut cooled garlic into pieces. Add and mix remaining rosemary and 1 teaspoon olive oil. Punch down dough and transfer to a lightly floured board. Divide and shape into 2 oval loaves. Place loaves on a lightly oiled baking sheet. With a finger poke 8 holes in the top of each loaf and fill with garlic and herb mixture. Cover and let rise until doubled, 45-50 minutes. Brush with oil and bake at 375 degrees for 35 minutes until browned. Should sound hollow when thumped. Cool on a rack.

From Cooking with Fresh Herbs by Lous Seibery Pappas

Alas, Rosemary is a Southern Belle

Safely hardy only to zone 7 Northern gardeners must forego dreams of rosemary hedges, or long established creeping varieties falling down walls in romantic and aromatic sweeps.

Zones 4 & five require a different approach. Rosemary becomes a container plant. It can spill from a hanging container. Tuscan Blue/ “Majorca Pink” and “Pinkie” are all fast growing rosemary cultivars that can tumble through a summer. The same cultivars make excellent topiaries and standards…which look like small or large green lillipops.

Rosemary can be trained as a dignfied “standard”’ or topiary with the idea of bringing the majestic beauty of the plant in for the winter. “Taking in” isn’t enough if you want to get through the long winter. Well before the first frost plants should be taken out of pots, roots pruned and plants repotted and left outside ready to be moved into greenhouse or garage at the first sign of frost. Plants must be “weaned” to house temperatures and humidities. Pots should be placed on drain pans filled with gravel and water. This can be done on a grand scale for an ancient tall standard or on a table top arrangement for a young topiary in training.

“I plant Rosemary all over the garden, so pleasant it is to know that at every few steps one may draw the kindly branchlets through one’s hand, and have the enjoyment of their incomparable incense: and I grow against walls, so that the sun may draw out is inexhaustible sweetness to greet me as I pass…”
– Gertrude Jekyll

“I must have saffron to colour the warden pies.”
– The Winter’s Tale, iv, 3

Fennel

“There’s fennel for you and Columbines.”
– Hamlet, iv, 5

Fennel has been grown since ancient times when Greek athletes ate it for strength and improved performance. Its botanical name, Foeniculum, is derived from the Latin word foenum, or “hay.” With a delicate, elusive taste reminiscent of anise and parsley, the sweetly fragrant leaves of fennel transform vegetables, seafood, soups, salads, and other dishes into epicurean fare. Be sure to try fish grilled with fennel leaves surrounding it and the stalks tossed onto the fire. Use the stronger-flavored seeds of fennel with stews, sausages, vegetables, meats, pickles, breads, liqueurs, and desserts.

Eating a few fennel seeds before a meal will help curb your appetite, and chewing a few afterwards will aid digestion. Tea brewed from the leaves or seeds will serve the same purposes. Fennel leaves are high in calcium, iron, potassium, and vitamins A and C.

Fennel (Foeniculm vulagare) and Bronze Fennel (Foeniculum vulgare ‘Bronze Fennel’) are 15-16 in our Culinary Garden and we are advised to cut them down for the winter.

Potpourri

Former Black Swamp President Valerie Trudeau will be chairing the Great Lakes Herb Symbosium next July. We, as an organization, will be backing her in as many ways as possible.

We are being asked to provide the rereshments for the evening “after presentaion” coffee break at 8:15 pm on Tuesday, July 16. I agreed, but would like a motion to that effect next meeting.

We need to plan for a couple of shredder days – to chop up some of our existing compost and to take advantage of huge drifts of leaves that are in our future. Lack of green stuff such as grass clippings continue to plague us.

Garden chairmen need to continue to make lists of plants to be grown and ordered over this winter.

Thanks to all who helped at the Black Swamp Arts Festival and Wood County Day. Our rate of participaion continues to be extraordinarly high. Wonderful. Money making was not in our plans but we cleared $94 on Wood County Day.

Horse manure has been ordered as part of the garden bedding down process.

Our Community Workers are starting to open up a bed for a small Shakespearean Garden being planned by Jan Bingham. Help! with quotes and plants. We take great pride in the enthusiasm of former Community Workers who led family and friends on garden tours!

The afternoon and evening of our last meeting day was productive in both the garden and in food preparations for Old Home Christmas. Bag after bag of special blends were measured under the supervision of Kathy Hicks.

From the Library

No, this is not in our library, but maybe it should be in some of our home libraries as a reference book. The Breast Cancer Prevention Diet by Dr. Bob Arnot poses some interesting questions about diet, life styles and taking charge as much as possible. One of the frustrations of living in our self-conscious, instant expert, instant fad, instant answer, latest study world is that “answers and knowledge” do seem to change from month to month.

Butter was pronounced bad, margarines with the hydrogenated fats are now declared even worse; olive oil is our neutral friend and fish and flax oil can be our saviors.

Omega-3 fatty acids (found in flax seed oil and fish oil) are currently a woman’s best friend blocking excess bad estrogen, building up good cholesterol and suppressing the bad. Omega-6 fatty acids (found in margarine, mayonnaise and commercial salad dresses as well as safflower oil, corn oil, soybean oil, peanut oil and cottonseed oil) are considered prime villains. Omega-9 fatly acids (why do they count in three’s?? – just told I need a course in Organic Chemistiy) are found in olive oil and are considered neutral in its effect (Mediterranean diet.)

Arnot has charts showing foods that produce high (bad) and low insulin effects on the body. Hamburger buns, ice cream and potatoes can really get you. A Napales prickly pear cactus may be hard to find, but barley, kidney beans and peaches (all good) most of us can handle.

What about soy? It can be considered controversial. The Asian diet style can be looked at as complicated or simple. A lot depends on the herbs used!

Gift Horse in the Mouth

In the interest of being good gardeners and caretakers of our plants we sometimes worry about changes.

Case in point: the spent mushroom compost offered to our group by Ida Dahlberg, who has used her compost from husband and Campbell’s Soup in a happy and productive way. Dr. Robert Nuss of Penn State in Kitchen Gardener advises: “It is best to think of mushroom material as a soil additive because of its 80% or higher organic content, rather than as a complete garden soil.”

Jean Gamble and Frances Brent have been playing detectives and this is a recent e-mail sent to Dr. Nuss.

“The Black Swamp Herb Society keeps a series of formal and informal herb gardens behind the Wood County Historical Center (the Old “Poor Farm”) in Ohio. One of our members, Ida Dahlberg, whose husband is a Project Manager for Campbell’s in Napoleon, OH, has offered us a truck load of spent mushroom compost. She says she and local growers have used the compost to good effect and no harm. We are frankly worried. We are on a major local garden tour next June and don’t want to kill out the gardens!

“We have been in contact with our Ohio State Extension agent Craig Everett, who in turn has been in contact with Dr. Watson of Ohio State who sent the following message:

“‘What you really have to watch out for in this kind of compost is the soluble salt level. It can be very high. It should not be more than 3 mmhos/cm, preferably around 2. I have seen some 10 to 20 times this high. Have a lab run the electrical conductivity test (i.e. soluble salt test) on it. The pH will probably be okay. The soluble salt compost can kill plants REAL fast.’

“I read your recent reply to an inquiry about mushroom mulch in Kitchen Gardener. You too emphasize the salt problem. Our scheme was to have the compost delivered and let it age over a Wood County winter with the idea of applying it in the spring. Would this be sufficient to leech the salts? How would we know?

“Any insights, advice, strategies or suggestions would be welcome.
“Frances Brent,
“President, Black Swamp Herb Society”

Jean has obtained a kit and a form to have such testing done. ($42). I have not yet heard from Dr. Nuss. Ida, we do appreciate your offered gift, even if this “gift horse” is getting a full dental exam. Stay tuned.

From the Chicken Coop

Well, we are an add-on, but that is better than nothing. The firm doing the major rennovations on the Lunatic House will be taking on the Chicken Coop as well. (They are late starting the Lunatic House so..)

It turns out our pruners etc. we have been searching for are still there. Just in the “gardening box” rather in the buckets and walls we have been checking. Won’t it be wonderful when all is done and things have their own place?

Calendar of Events

(Published here for historical purposes.)

Monday, October 23, 7 pm gather in the garden or the meeting room, depending on individual mood and outside weather conditions. Program is at 8. Cinda Davis is coming back to talk some more about butterflies. This will be a working evening with a variety of stations set up to work on Christmas Projects. We will have equipment, but it is always good to bring a favorite pair of scissors, or glue gun or needle and thread.

You may bring your own projects to work on, and can perhaps find some followers to join you. This is a chance to build up handicraft skills, depending on your choice of activity.

Tender Perennials

Our big bay trees, the lemon grass, the sweet olive, the big rosemary, the curry plant always pose a worry this time of year. We have to get them safely under cover before frost and who has the truck to do it? New member Shelly Sabo and husband Mike gave us a hand this year, and all the above are safely in the greenhouse at Lavender Blue Herb Farm on River Rd.

Foreign Invasions

Some weeds are more invasive and problematical than others because they tend to displace native plants. Some of the culprits you have no doubt noticed.

Garlic Mustard (Alliaria petiolata) – You see this everywhere! It is a biennial herb. It begins as a rosette of leaves in the first year, overwinters as a green rosette of leaves, flowers and fruits in the second year. Flowers are four petaled and white and grow in cluster on top of the stem. Plants have triangular, sharply-toothed leaves and grow up to 4 feet. The abundant seeds are viable up to seven years. (To be continued)

Volume 9, Issue 9, September 2000

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

So Much Going On!!

So many to thank, so much to look forward to…

Thank yous to all the members and spouses that volunteered for the Black Swamp Arts Festival. I think we have the highest percentage of member participation of any organization. Minute, but Mighty, that’s BSHS. A number of you have signed up to be garden greeters and tour guides for Wood County Day, Saturday, September 16. The Wood County Park District has taken a holy “Rangers vow” that traffic and parking will be well managed this year. Have Faith. Old County Home Road will be one way, entering from Route 6, and circling around on Kramer Road, emerging on South Main. Volunteers may, if they wish, park on the short stretch of Linwood Road on the West.

Frances plans to be there most of the day. If you have any little tasks, such as making wreaths, or flower crowns, or stuffing catnip mice – anything that looks herbal – bring it along.

Bids are out on the neighboring Lunatic House and work will start this fall. Maybe THEN we can get bids on our humble little Chicken Coop!

Kathy will be doing an “assembly line” workshop assembling goodies such as spice rubs, for Old Home Christmas. You should see the stuff we have! It will be Monday, September 25, a stop and go session from 1-4. Please bring measuring spoons of all sizes. All materials will be there. We are asking members to try Pineapple Sage leaves and lemon balm leaves -needed all nice and dry by the 25th. Materials can be left at 924 Lyn Rd.

All members have received their manuals except Joyce Osterud. Joyce call me! We have also assembled eight more manuals in optimistic anticipation of adding active new members.

Monday, September 25 – Gather in the Garden at 7 pm, Program at 8 pm.

Program: Developing Butterfly Gardens – Cinda Davis, Naturalist WCPD.

Hostesses: Harriet Rosebrock, Sandy Hayden

Cooking with Herbs

Savory (Satureja)

Savory’s Latin Name, Satureja, means “satyr” which hints at its ancient use as a stimulant and aphrodisiac. Monks were prohibited from growing it, but savory was a favorite Italian garden herb nonetheless.

The perennial winter savory differs in various ways from the annual summer savory. In the summer, there is very little difference in flavor between the two. In the fall, the flavor of winter savory may be harsh, but you can use it if you cut the quantity in half. Summer savory is used f resh or dried. Whereas winter savory is best used fresh or frozen.

Winter savory is used commercially as a seasoning in salami. Winter savory was prized by the Romans as a disinfectant herb and was strewn liberally on floor or burned in fires. In the garden, winter savory is good for creating knot designs.

Winter savory was reputed to decrease sexual drive, while summer savory was considered an aphrodisiac. Savory is a Shakespearean herb, mentioned in The Winter’s Tale. A Seventeent Century herbalist described drying and powdering savory, mixing it with bread crumbs “to breade their meate, be it fish or flesh, to give it quicker relish.”

Creamed Green Bean Soup with Savory

1/2 pound potatoes, peeled and cut in 1/2 inch pieces
1 cup chopped yellow onions
1 pound fresh green beans, trimmed and cut into 1-inch pieces, or two 10 ounce packages frozen green beans
2 1/2 cups vegetable stock
1/2 cup dry white wine
2 tablespoons fresh savory leaves
1/4 teaspoon ground black pepper
1 cup half-and-half cream or evaporated skim milk

In a saucepan, combine the potatoes, onions, beans, stock, wine, 1 tablespoon of the savory, salt, black pepper. Bring to a boil over medium heat, cover, reduce heat to low, and simmer for 30 minutes until vegetables are very tender. Puree in a blender or food processor. Return to the pan, stir in cream, and heat on low. Serve immediately or refrigerate and serve chilled. Garnish with remaining savory leaves, minced, and grated Parmesan cheese, if desired.

Yield 6 to 8 servings.

Medicinal

There is mullein in the fields and rosemary and hoarhound in the gardens.

A Cough Syrup for the Brave

Mix 1 /4 of a cup of rosemary with 1/2 cup of mullein leaves and 1/2 cup hoarhound leaves. Steep a teaspoonful of the mixture in a cup of hot water. Cool and then strain through cheesecloth. Add enough sugar or honey to make a light syrup. Take a tablespoon 3 to 4 times a day as required.

Massage Oil for the Weary

4 ounces of best olive oil
2 teaspoons liquid lecithin
Scant 1/2 teaspoon of rosemary essential oil.

Mix and bottle and use on aching muscles.

“Cook fish with a handful of horseradish, a handsome faggot of rosemary, some thyme and a sprig of savory.”
– Izak Walton, well known 17th-century fisherman and writer.

Rosemary Jelly

2 heaping tablespoons fresh rosemary, chopped
1 /4 cup lemon juice
1/2 cup orange juice
3/4 cup water
3 1/ 4 cups sugar
3 ounces liquid pectin (one Certo pouch)
Sprigs of rosemary for garnish.

Boil all ingredients but certo for 7 minutes stirring constantly. Strain, return to boil adding pectin and boil vigorously 1 minute, stirring. Skim foam. Fill sterilized jars, adding sprig of rosemary. Seal with paraffin and label.

Decorative

• Bouquets and centerpieces can be enchanced with stems of fragrant rosemary.
• Tiny tussie-mussies are charming: tie several sprigs with a narrow ribbon to lay next to a photograph “for remembrance.”
• Garnish a large roast with lavish tips of rosemary.
• A stem of rosemary stuck into a fresh orange is an old-world traditional New Year’s greeting.
• If a rosemary standard has died, add tiny colorful dried flowers for an strange but attractive, maintenance-free decoration.

“Across the world, wherever it grows, a sprig of Rosemary is never just a fragrant green herb, but a bit of human history in one’s hands.”
– Dorothy Bovee Jones, The Herbarist

The Song of the Mallow Fairy

I am Mallow; here sit I
Watching all the passers-by.
Though my leaves are tom and tattered,
Dust-besprinkled, mud-bespattered.
See, my seeds are fairy cheeses.
Freshest, finest, fairy cheeses!
These are what an elf will munch
For his super or his lunch.
Fairy housewives, going down
To their busy market-town.
Hear me wheedling: “Lady, please,
Pretty lady, buy a cheese!”
And I never find it matters
That I’m nicknamed Rags-and-Tatters,
For they buy my fairy cheeses.
Freshest, finest, fairy cheeses!
– Cicely Mary Barker

A Sacrifice

The story continued…

Well, the caterpillar was joined by two more caterpillars and they all ate happily away and both parsley plants (including the Italian) got smaller and smaller.

Suddenly one morning…no more caterpillars. Let us hope they went off to hang themselves in their cocoons. (And that a passing bird didn’t get them.) Both plants recovered nicely from the severe trimming and are in nearly daily snipping use.

“What time the mighty moon Was gathering light Love paced the thymy plots Of Paradise.”
– Alfred, Lord Tennyson

Carter-Loomis Farm

Drive east on Poe Road, turn left on Carter Road and proceed north until you reach Sugar Ridge Road. Then turn around (carefully) and drive slowly past a development with pretentious houses, new grass and trees, swing sets in the back yard – all probably filled with nice young families. Then on your right, on the same side, you will see a hundred year old oak bam, a weathered house surrounded by pots of flowers and, stretching west, 80 acres of working farm land and woods.

The farm will some day belong to the Wood County Park District under the Trusteeship of the Black Swamp Nature Conservancy. It can never be developed into housing. It will remain an oasis, as the area grows, of green with wild life habitat and farm crops.

Sally Carter Loomis was bom on the farm more than eighty years ago. She was in the last class to graduate from the nearby Zimmerman School, and year after year she greets students doing day long field trips to the school. A bit of “walking history” she also was in the first high school graduating class from the present BG Junior High School. She and her husband love the land and want it to be protected. They are part of a growing number of people that recognize that future generations need more than houses to shelter their bodies- they will also need green spaces to shelter their souls.

It is forward imagining like this that makes the Historic Center a reality and the Herb Gardens a source of public pleasure.

Wine and Cheese Fund Raiser

Bowling Green residents are fortunate to be served by the Wood County Park District (our ally and friend at the Herb Gardens) and the Bowling Green Parks and Recreation Department. When BSHS was very small and struggling the members voted to contribute to the purchase of the 22 acre Bordner Meadows, off Sand Ridge Road. This is now part of the Winter-garden/St. John’s Woods Nature Preserve which can be entered by car from Wintergarden Road.

The area is being groomed for public and wildlife enjoyment under the leadership of naturalist Chris Gajewicz. The BG Parks and Recreation Foundation, BG Rotary and other service groups have all contributed financially to the development of the Nature Center, which is now ready for a multitude of activities – from educational programs, to growing seedlings of native plants.

The Annual Wine and Cheese Part to be held on Friday, September 29 between 5 and 8 is an important fund-raiser for the Foundation. Attendance by our members has been high in the past and let’s keep the tradition going. Tickets are $40 a couple and can be purchased at the Park Office in the Woodland Mall or by calling Frances.

Food and music will be abundant, and tours of the area will be available by foot or golf cart. You will not believe the recirculating stream that is already attracting migrating and resident wild life.

There is a mated pair of red foxes in the area, but they will not be on display.

From the Library

Descriptions, from the publisher, new arrivals…

Garden Butterflies of North America

From the book’s introduction:
“At the most dismal part of winter, when most folks are developing cabin fever, spring begins. It’s at this time that designing a butterfly garden is quite fulfilling. By choosing which species we intend to invite to our oasis, we develop our garden plan. The garden is our palette and the flowers are our paint. Allowing the colors to swirl in your mind offers a stimulating alternative to late winter’s grays and browns. It is also time to start seeds and cuttings. I have learned to use the flora and fauna as my calendar to tell me where the butterflies will be ‘Half past the cornflowers and a quarter to the buddleia’ means that the butterfly season is about to get under way. Upon these warm winds the rainbow of butterflies can spread its wings and fly.”

The Herbfarm Cookbook
by Jerry Traunfeld

Not so long ago, parsley was just about the only fresh herb available to American cooks. Today, bunches of fresh oregano and rosemary can be found in nearly every supermarket; basil and mint grow abundantly in backyards; and farmers’ markets all over the country are rich sources for wonderful flavor enchancers like chervil, sage and lemon verbena. Now, so that you’ll be able to enjoy the fresh herb bounty that’s available, Jerry Traunfeld, executive chef of the Herbfarm restaurant in Fall City, Washington, presents 200 herb inspired recipes, plus information on pairing herbs with foods, and even how to grow your own herbs.

Spring Sorrel and Chip Soup is a bright green soup exploding with fresh lemony flavor. Fettuccine with Red Onion, Blue Cheese and Thyme is only one of the pasta dishes that are guaranteed to please. Dilled Chicken Piccata; Sauteed Duck Breasts with Mint, Coriander and Olives; and Grilled Flank Steak in Oregano Marinade are three flavorful entree choices.

Starters, breads, vegetables, desserts (Lemon Verbena Ice Cream is sensational) – you’ll find marvelous recipes for every course in this beautifully illustrated cookbook that is as lovely to look at as it is delightful to cook from.

(Please add Garden Butterflies to The Gardening section of your Library List and The Herbfarm Cookbook to the Cooking section.)

The Ponds

As of this writing the two ponds, originally designed to hold water to be harvested as ice for the ice house, are being drained. Getting the muck out is next. Our group unanimously voted to support a grant effort that could develop the ponds as aesthetic and recreational focal points. Can you imagine the effects of an aerating fountain?

From the Chicken Coop

Chairman Marna Conner continues to put out a plea for cupboards needing a new home. Also if you find you have too many gardening tools cluttering up the garage, consider donating them to the CC. Remember to label tools, yours and ours. Things get mixed up so easily. Markers are in the CC. Don’t forget to write down your time and what you did so other gardeners know what is what.

A complete Garden Manual now resides in the Chicken Coop for handy reference. The pages have heavy weight plastic page protectors so they can be used by dirty hands without damage.

The cherry tomato is a marvelous invention, producing as it does a satisfactory explosive squish when bitten. – Miss Manners

…the beautiful verdure of parsley forms an elegant garnishing to our dishes; it is the luxury of the soup-kettle; it adds to the delight of the most splendid dinners. – Frances S. Osgood

Volume 9, Issue 8, August 2000

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

Garden Manuals Ready for You

A summer of work culminates in a Garden Manual designed for our gardens
It all began with a simple comment, “We don’t even have a pruning chart to guide our gardeners.” We still do not have a simple chart on pruning. Rather we now have a guide on the care of each perennial in the main gardens. We also have two data bases (116 plants) for all listed plants, alphabetized by scientific names and by common names. We have charts on different KINDS of pruning suitable for different plant types and purposes. The Manual reflects the viewpoint that pruning is a creative tool for garden appearance.

Great efforts have been made to be accurate about scientific names. This has lead to some cross reference huffing and puffing. In some cases nomenclature has changed over the decades, and there has been uncertainty about some of the cultivars. Harmony and peace arrived when the Deni Brown book, The Encyclopedia of Herbs & Their Uses, published by the Herb Society of America in 1995, was decided on as the ultimate source. It is a monumental, beautiful and authoritative book.

(I would like to know more about this woman Deni. The book jacket says she is a renowned lone traveller, and a prize winning photographer. The book is dedicated to her husband and five children. What a woman! What a heroine!)

The Manual will serve double duty. It replaces the Program Booklet of the past. Member names and information are on a data base in the front of the book. It will be easy to add information as members and addresses change and more of us go online. The notebook also contains The Program Calendar, The Society’s By Laws, and the Budget. There are sections for handouts from programs, and for the newsletter. Though not completed, there is a place for information on the plants of the side gardens, and we plan to make a complete list of our library books. The Manual is a work in progress and positive suggestions are welcome. This has been an expensive project, but it should be a permanent investment in the gardens and ourselves.

Many thanks to Ken Robb who was Chief Scientific Authority, Cross Reference Checker and Proofreader. Chris MacDonald also proofread and did the section on roses. Morgan Brent proofed and Sandy Hayden provided moral support and practical help as the project grew and grew. Any mistakes are mine (after proofreaders returned material I kept adding.) I don’t want to hear about “mistakes” until next Spring, when I have recovered my sense of humor.

Thanks to Barbara Rothrock for cleaning out Calico’s card section and giving us Herb Themed cards to use as we wish. We will be able to write colorful thank you notes for the next decade.

Next meeting: Monday, August 28. Gather in the Gardens at 7 pm. Program at 8 pm: Giving out of The Manual, and Pampered Chef Fund Raising Display

Cooking with Herbs

Super Soup for Super Immunity

1 large onion, chopped
1 1/2 c chopped celery (include inner ribs and leaves)
6-7 large garlic cloves, chopped
1 pc fresh ginger (1″ long), peeled and chopped
1-2 tsp toasted sesame oil or organically grown olive oil
5-6 qt filtered water or fat-free broth
6 carrots, chopped
1 parsnip, chopped
1 turnip, chopped
1 med burdock root, sliced
3 med red potatoes, cubed
2 sticks dried astragalus root
1 c sliced fresh shitake mushrooms
3/4 c chopped fresh parsley or 1/4 c dried
1/2 c chopped fresh herbs, such as basil, sage, thyme,
marjoram, oregano, and rosemary, or 3-4 Tbsp dried herbs
3 tsp low sodium soy sauce
1/2 c barley
1/2 c lentils or dried peas (optional)
1/2 tsp turmeric powder
1/2 tsp paprika
1 tsp balsamic vinegar
Finely choppod chfle peppers or ground red pepper
Salt
Ground black pepper
1/2 c chopped red bell pepper
1 med zucchini, chopped
1 c chopped spinach, cabbage, kale, or collard greens
Freshly ground black pepper or crushed red chile pepper

In a large stockpot, saute the onion, celery, garlic, and ginger in the oil until the onion turns translucent. Add the water and ingredients through the lentils. Simmer on low for 1 to 1 1/2 hours until vegetables tender.

Stir in tumeric, paprika, and vinegar. Add chile peppers, salt and pepper. Add the bell peppers, zucchini and greens. Simmer 30 minutes. Remove the astragalus and season with pepper.

25 one cup servings.

72 cal, 3 g pro, 12 g carb, .08 g fat, .01 g sat fat, 9 mg chol, 3 g fiber, 137 mg. sodium

Tabbouleh Salad

3/4 c bulgur
2 c boiling water
1/2 c chopped scallions or onions
2 med tomatoes, chopped
1/2 cucumber, sliced and quartered
1/3 c chopped fresh parsley
1/3 c chopped fresh mint
1/4 c lemon juice
2 tsp olive oil
1/3 tsp salt
1/3 tsp ground black pepper

1. Place the bulgur in a large bowL Pour tbe water over the bulgur, cover, and let stand for 20 minutes or until the bulgur is light and fluffy. Drain excess water.
2. Add the scallions, tomatoes, cucumber, parsley, mint, lemon juice, oil, salt and pepper. Mix gently. Cover and refrigerate for at least 1 hour.

Makes 4 servings.

PER SERVING: 177 cal. 4 g pro, 24 g carb, 7.4 g fat, 1 g sat fat, 0 mg chol, 8 g fiber, 24 mg sodium

From Recipes from the Herbal Kitchen by the Editors of Prevention Health Book

For added flavor, soak the bulgur in a mixture of 1 cup boiling water and 1 cup hot vegetable broth.

Burdock? Astragalus?

Burdock root and astragalus root are proven herbal healers. Chinese researchers report that burdock is effective against inflammation, tumors, and bacterial and fungal infections. Astragalus, also known as huang qi, helps the body produce antibodies and interferon. Check at health food or Chinese grocery stores for them.

Bulgar is a whole grain healer. It helps reduce the risk of diabetes & heart disease and colon & breast cancers.

Gardens at High Summer

The blue cloud of the Russian sage (Perovskia atriplicifolia) backing up the Fragrance Garden is the first thing that strikes. The colors in the main gardens are subtle and subdued in the hot, hot sun. We have some giants now. Boneset/Joe Pye Weed (Eupatorium perfoliatum) is of course towering in the Medicinal Garden. As to Sweet Annie (Artemisia annua) – this girl needs to go on a diet.

We have other giants. The Tall Coreopsis and the Flat Topped Asters, The Queen of the Prairie, and Iron weed are all flourishing in the Native Garden.
It has really come into its own this year. The color that dominates is the deep gold of the Rudbeckia. We probably won’t cut much down in this garden. Many of these plants provide food and cover for the birds. Besides, it is doubt that Indians carefully cut down the coneflowers in the fall.

The other garden that has spectacular color right now is the Children’s Garden. Planted in annuals, partly because of the unknown future of the neighboring Slaughter House building, it is almost blinding with color. The teepee has been colored with Scarlet Runners all summer and great pods hang down. There have been several hummingbird sightings this year. At the moment the “miniature” pumpkin plants are taking over, crushing the salvia, squatting on the snapdragons, and acting the part of the garden bully.

The Obedient Plant, (Physostegia virginiana) also known as false dragonhead, sits a little forlornly at the edge of the garden. The various names have caused great confusion this summer. All the names above apply.

Rosemary

Rosemary has tonic and astringent qualities that are supposed to stimulate the appetite of invalids.

Rosemary as a Healer

Rosemary is an excellent headache aid. The oil can be directly massaged onto the head. The oil should never be taken internally. It has both antibacterial and antifungal properties.

A soothing infusion (tea) can also relieve a headache. The herb reduces flatulence and is stimulating to the digestion, liver and gall bladder, increasing the flow of bile (as rosmanicine breaks down in the body it stimulates the smooth muscle of the digestive tract and gallbladder.) It is also used to aid painful periods. Rosemary oil is a common component in liniments used for rheumatism.

Rosemary as Hair Dresser

An infusion of rosemary with borax is used as a rinse for dandruff. A rosemary rinse highlights brunette hair. Because of its astringent qualities and refreshing scent it is used in many commercial cosmetics and hair products. Rosemary hairbrushes are an exotic idea from the past.

Rosemary as Companion

Plant rosemary with carrots and sage. It repels carrot fly and is generally beneficial.

A rosemary topiary can become a companion in the home over the winter. For many varieties this is the blooming time. Tending, trimming, tucking and light watering brings a little of the garden action inside. Beyond that, the refreshing fragrance can brighten the gloom of a dark winter day.

Rosemary as Harvest

Rosemary branches can be harvested all summer. They can be hung to dry in rubber banded bunches. Keep out of direct light. The dried leaves should be stored in airtight containers. Smoked glass is ideal. Curtail harvesting in September.To use fresh rosemary, pick, wash and then roll the rosemary in a clean terrycloth towel to dry. In a towel rosemary will stay fresh in the refrigerator for two weeks.

The stripped stems are nice to throw on the barbecue coals. They add a subtle flavor to meats and vegetables, as well as a pleasant order to the air. (Maybe discouraging mosquitoes as well?)

A Sacrifice

I have two pots of parsley. One, the curly, is slowly disappearing. The branches get more barren every day. I am delighted. Two very hungry caterpillars are getting very fat. They are smooth and beautiful and green with dark markings. Black Swallowtail (Papilio polyxenes) in the making. The creatures could be transferred to nearby Queen Anne’s Lace or a dill stand but I have neither. Beside it is rather nice to go out and check on future butterflies and the vanishing parsley. However, they better not move over to the Italian Parsley. There are limits to hospitality!

A Rose By Anyother Name…

Burdock, A.K.A Beggar’s Buttons, Gypsy’s rhubarb, Pig’s rhubarb, Clotbut, Bardana, Hardock, Hareburr, or Turkey Burrseed

Eating It

Burdock root tastes like a cross between celery and potatoes. Scrub, peel, chop and steam for 30 minutes or saute for 15 minutes. Shred soaked raw burdock root and toss with shredded carrot, minced fresh ginger, and lemon juice. Serve in lettuce cups as a salad. The tender first leaves of this biennial can be a salad green, or steamed like spinach. The young stalks can be treated like asparagus. Often used in Japanese cooking in soups, stews, salads, pickles and relishes

Burdock (Arctium lappa)

“It is a vegetable; it’s an ancient healing herb, it’s an unspeakable pest…
Love it or loath it, burdock is a plant that demands attention.”
– Rodale’s illustrated Encyclopedia of Herbs

Coarse and dramatic, with many stout stems, burdock is crowned by clumps of flowers that turn into clumps of nasty burrs that catch on everything. The burdock burrs are loose, hairy bunches of many seeds. Herbalists use root, leaves and seed of the plant. Poultices are made of the leaves.

“Boil the leaves in urine and bran until water is almost gone: apply the sodden remains to the affected area.”

The fresh roots contain two polyacetylene compounds that inhibit the growth of bacteria and fungi. Burdock tea, made with dried roots seems a favorite tonic among herbalists. The various edible parts are deemed safe to consume, but seem like a lot of work.

From the Library

Descriptions, from the publishers, new arrivals.

Our books are in constant circulation. Check them out for gardening, cooking, and project inspiration.

The Scented Garden
by David Squire with Jane Newdick
205 pp.

It is beautiful visually and its information value rates just as high. The scope of the book is enormous, featuring over 500 varieties of scented plants. Chapters are organized by garden types, Daytime Scents, Night Scented Plants, Scented Patios, The Scented Flower Border, and more. Fragrant trees, shrubs, and roses (an outstanding rose section) are included. There are 70 pages of attractive fact-filled charts which group plants of similar fragrance and provide practical growing information. Jane Newdick adds her expertise in a chapter about projects using scented plants in the home. Visually the book is a delight. Each page is bordered with a watercolor wash design of tiny flowers, creating an old fashioned look and many lovely watercolor paintings are used to illustrate the flowers. Over 200 color photographs illustrate.

An Everlasting Garden
by Jim and Dotti Becker
96 pp

Years of growing everlastings as a living at their Goodwin Creek Gardens in Oregon has given the Beckers a wealth of experience that they share in this helpful guide.

In the introduction, they explain basic garden techniques for growing everlastings successfully. The also discuss the proper harvesting, handling and drying of the harvest. Their instructions on techniques and materials used to make arrangements are excellent. They do not offer designs, but give you the background to create your own. The largest section is their alphabetical listing of 50 plants. Stunning photographs illustrate the plants, both in the garden and in their dried state. Detailed directions for growing and harvesting each are also provided, along with the optimal harvest time. Additional plants for drying are listed in a chart in the back.

The Herbal Project Book
by Joanna Sheen
48 pp.

Herbs are a special delight to bring indoors. Their subtle hues and textures and soothing scents add a refreshing touch to the decor. This book shares designs for 12 tasteful herb projects ranging from kitchen wreaths, herbal arrangements, tussie mussies and topiaries, to bath sachets and potpourri. Well-written and illustrated instructions make this a great project book, even for beginners. All items are easily found in the grocery store, local nursery, or can be grown in our home garden. Lovely color photographs illustrate steps, materials, and final projects.

Gifts for Herb Lovers
by Betty Oppenheimer
124 pp.

Herbs are useful in so many ways. They add flavor to cooking and fragrance to soaps, while their flowers and leaves lend themselves to many decorating possibilities. This book puts the bounty of herbs at your fingertips. With its potpourri of projects for kitchen and bath, garden and home, you’ll never be at a loss for a gift idea again. Pamper your friends with specially prepared body splashes or a wonderfully fragrant lavender sweet-dream pillow. Or you could give them a practical gift, like a wooden rack for drying herbs. Best of all, you don’t need a traditional herb garden to make these projects. Pick up pine cones from a walk in the woods or wildflowers from the roadside or spices from the store. By focusing on materials that are generally easy to come by and techniques that you can master quickly, Gifts for Herb Lovers offers a stress-free way of letting friends and family know how much you care.

Herbs for Health and Happiness
by Mo Siegel & Nancy Burke
160 pp.

Over 25 years ago, when Mo Siegel put his first natural herb tea on the market, the Celestial Seasonings company was born. Today, in addition to beverage teas, the company markets healing herbal formulas and medicines. Now he taps his store of herbal expertise to show you how to use herbs both topically and internally to feel and look better. You’ll learn, for example, that a dab of marigold cream can treat a cut or a bruise and a cup of marigold tea can help relieve any accompanying pain. For a cold, brew peppermint, yarrow and thyme for tea.

Chicken Coop Update

The work on the Historic Building Registry Chicken Coop has been snail like…a ceramic snail. The concept and money was all approved way last March. The hold up has been the difficulty of Poggeymeyer Design in getting the specifications right. One wonders if a mere Chicken Coop gives them so much trouble… Once the bidding specs are ready the staff will set about getting bids. If you have a favorite small contractor let Director Stacy Hann-Ruff know.

Our phase, under Marna Conner is going more smoothly. She took Stacy up on the offer of donated 1940s kitchen cupboards. They are not part of the Historical Center collection and so are available to us. Thank you Stacy. With the help of Community Workers they have been removed from the attic, scrubbed down, primed and are ready to paint. Anyone remodeling who has old cupboards to donate, please give Marna a call.

If time allows you to attend a daytime Christmas workshop, let Harriet know.

“It is a golden maxim to cultivate the garden for the nose, and the eyes will take care of themselves.” – Robert Louis Stevenson

Volume 9, Issue 6, June 2000

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

Year of Notebooks and Renovation

This is the year we are going to get it all together.

Figure 9-1. Basic botany for the perennial plant pruner, here showing the basic structures of shasta daisy (Leucanthemum x superbum).

Maybe it was the prospect of having a real work and storage area with a grant and an active planning committee to make it all possible that got other projects going. Maybe it was the sight of all those beautiful translucent colors in the notebook display at Staples that lead to the next fateful step. Whatever, ladies and gentlemen, we are on the brink of total organization.

Each member will receive their own colorful notebook containing: updated garden lists and maps, complete pruning guide for every perennial listed in the four main gardens, diagrams showing just what is meant by terms such as “Lateral Bud,” membership list, and more delights to come. This will be a place to keep handouts from program speakers, and a place to collect The Sage Thymes. As we develop additional material, just add it to the notebook.

In addition we will have a master copy of the same materials, each page encased in plastic which will be a Chicken Coop reference. There is more! Material on each plant is being downloaded from many internet sites and the information (much in color) will be kept in notebooks for each garden. Expect further wonders soon.

Marna Conners is heading an ad hoc committee planning the interior design of the Chicken Coop. Already we have a nearly complete set of tools, a hand washing kit, various clip boards with directions, suggestions and sign in sheets. There is also Off and sun screen for everyone’s use.

Treasurer’s report as of May 31, 2000. – 5/31/00 Balance – $5601.85

Cooking with Herbs

With the herbs coming on with the summer heat it is time to experiment.
Some combinations to try.

Asparagus with: Basil, lemon basil, lemon verbena, lemongrass
Broccoli with: Lemongrass, lemon verbena, garlic, ginger
Carrots with: Mint, chives, dill
Cauliflower with: Rosemary, basil, caraway, dill, tarragon
Corn with: Basil, chile pepper
Green beans with: Basil thyme, savory, marjoram
Peas with: Marjoram, savory, mint, dill, basil, rosemary
Potatoes with: Chives, garlic chives, rosemary, garlic, chives, parsley
Summer squash with: Oregano, marjoram, dill ginger, rosemary, basil, lemon basil, chives, garlic chives

An Herbed Olive Oil from Marge Clark

6 fresh rosemary springs
6 whole black peppercorns
3 garlic cloves, coarsely chopped
3 bay leaves
2 fresh thyme sprigs
2 fresh oregano sprigs

Put herbs and other seasonings in a clean quart glass jar or bottle. Add olive oil (use only a good grade extra-virgin oil) to nearly fill the bottle. Put lid on tight. Store in a cool, dark place for a week to 10 days before using. Use in vinegar and oil salad dressings and in marinades. Saute hamburgers or chicken breasts in it. Makes 1 quart.

Keep refrigerated when not using. Olive oil will congeal when it’s cold, so set the bottle out of the refrigerator for a little while before you want to use the oil.

Hint:

If you’re adding fresh herbs to sauces, saute dishes, etc. add them toward the end of cooking time. The heat will destroy the volatile oils and the green color if allowed to cook too long. Usually the last three to five minutes of cooking time is about right.

To get herbs just right for cooking, cut with a pairs of sharp scissors. Food processors overdo it and flavor can be lost.

…the beautiful verdure of this parsley forms an elegant garnishing to our dishes; it is the luxury of the soup kettle; it adds to the delight of the most splendid dinners. Frances S. Osgood

From the Library

The Well-Tended Perennial Garden, by Tracy DiSabato-Aust has become our new gardening guide and bible.

Consider the virtues:

1. She has B.S. and M.S degrees in horticulture from Ohio State.
2. She is a practical working designer for public and private places working just 150 miles south of us.
3. Zone wise she is one of us!!
4. She doesn’t just say “deadhead” (she says it a lot actually), she tells you how and when to deadhead each perennial.
5. You are told “Cut down for winter” or “Don’t cut down for winter.” Authoritative!
6. Drawings and photographs graphically show what she is talking about. (The drawing on the first page is an example.)
7. Charts, lists, appendixes are extensive and helpful.

This is just a sampling. Her book is the core of the pruning guides we are developing. Of necessity other books have been consulted (she doesn’t have EVERYTHING) and the contrast is overwhelming. Others talk in generalities. She is specific.

The book is now in our library. It is recommended to every serious gardener.

Potpourri

The new Children’s Garden is taking shape. Check it out. We even have a teepee that is going to start growing.

Start thinking and acting on early bird Christmas ideas. Call Harriet if you have a brainstorm.

A couple of days have been spent sewing and stuffing Aromawraps. We have a good supply of pockets and covers ready to be filled as needed. Those with difficulty gardening can help here.

From Lavender Blue Herb Farm we have a Rosemarinus alba which is nestled among the hens and chickens of the white garden.

Mother to Daughter

From the Countess of Hainault to Phillipa, queen of Edward III:

“Rosemary mighteth the boones and cauesth goode and gladeth and lighteth alle men that use it. The leves layde under the heade whanne a man slepes, it doth away evil spirites and suffereth not to dreeme fowle dremes ne to be afearde, But he must be out of deedely synne.

“Lavender and Rosemary is as woman to man and White Roose to Reede. It is an holy tree and with ffolke that been just and Rightfulle gladlye it groweth and thryveth.”

Bancke’s Herbal

Wisdom from 1525

“Take the flowers therof and boyle them in fayre water and drinke that water for it is muych worthe against all manner of evils in the body. Take the flowers therof and make powder therof and binde it to thy right arme in a linnen cloathe and it shale make tee lighte and merrie. Take the flowers and put them in thy chest among thy clothes or among thy Bookes and Mothes shall not destroy them.

“Boyle the leaaves in white wine and washe thy face therewith and thy browes and thou shalt have a faire face. Also put the leaves under thy bedde and thou shall be delivered of all evill dreames. Take the leaves and put them into wine and it shall keepe the Wine from all sourness and evill savours and if thou wilt sell thy wine thou shalt have goode speede.

“Also if thou be feeble boyle the leaaves in clene water and wash thyself and thou shalt was shiny. Also if thou have lost appetite of eating boyle well these leaves in cleane water and when the water is colde put therunto as much white wine and then make sops, eat them thereof wel and thou shalt restore thy appetite againe.”

From Sir Thomas More

“As for Rosemary I lette it runne all over my garden walls, not onlie because my bees love it, but because it is the herb sacred to rememrbance and to friendship, whence a spring of it hat a dumbe language.”

Lemon Balm

Native to central and southern Europe, northern Africa, and western Asia, lemon balm is surrounded with much lore and legend. It has been associated with strengthening the mind, calming nerves, promoting longevity, and healing wounds.

The Latin name for lemon balm. Melissa, derives from the Greek word for ‘honeybee,’ referring to the love that bees have for the flower’s nectar. It is said that lemon balm will attract new bees and calm restive ones if a beehive is rubbed with the herb, or if it grows nearby.

Lemon balm has a strong flavor of lemon intermingled with a bit of mint. Producing an abundance of foliage, lemon balm is used in hot or iced teas, summer drinks, fruit punches, green or fruit salads, herb cheeses, and with fish and vegetables. The delicate flavor dissipates quickly with cooking, so it’s best to add it at the last minute or not cook it at all.

Besides adding a lemony zest to food, lemon balm is excellent in potpourris, herbal sleep pillows, and herbal baths.

Lemon balm in the garden can be a challenge. It is one of the great all time spreaders – taking over whole gardens if left untended – or even if very well tended. One answer is to pot it up. One plant in a 15 inch pot will flourish and give a household all the lemon balm they can use for a season. It is worth the time and effort to treat it like an annual. Just buy another in the spring, or dig up one of the excess at the Historical Center.

In one of the BSHS’s side gardens it is taking over the patch. Next time someone comes out feeling put out and mad at the world (or husband, child, job, life) it would be very therapeutic to just go over and pull and dig and pull and dig. Very stress relieving, and so satisfying to think one pulled up THAT MUCH in such a short time.

An Invitation to Join/Rejoin the Black Swamp Herb Society for 2000-2001

(The following is included for historical purposes. It shows clearly the number of projects that the Black Swamp Herb Society members were engaged in.)

1. We want current members, past, members and “I’ve been thinking.”
2. An exciting new year is coming up.
3. Gardening together develops friendship and is a learning experience.
4. Illustrated information books are being prepared on each of the major gardens to be kept in the Chicken Coop for all of us to use.
5. We have developed complete pruning guides for the gardens.
6. Our Oak-Savanna garden is flourishing.
7. A children’s garden is in progress and the butterfly garden attracts.
8. We have dramatic pillar roses to admire.
9. Thyme carpets the bird bath and our big bay laurel boasts new leaves.
10. We work with the Wood County Historical Society and the WC Park District.
11. We will be a host garden for the Hospital Guild Tour of June 2001.
12. The Chicken Coop is being totally upgraded with new floors, walls, electricity, and ceiling.
13. An active committee is working on the Interior Design of the Chicken Coop.
14. We will again host the Old Home Christmas Shop and a number of projects are underway with workshops planned for the fall-crafters and amateur crafters heaven.
15. The Chicken Coop is stocked with gardening tools.
16. The watering system has new hoses and fixtures and works with minimum frustration.
17. Our library is growing and members are using the resources.
18. We are a multigenerational group from all over Wood County.
19. This is going to be a year of learning as we look at gardening techniques right for us.
20. Nothing more is healing to the spirit than planting, pruning, deadheading, composting.
21. Publications include a Members’ Guide, a monthly newsletter and friendly postcards.
22. With our continued emphasis on garden knowledge we are giving each new and renewing member a BSHS Notebook to hold bylaws, handouts, newsletters.

Osage Orange

Osage orange seems to be God’s answer to the unpleasant problem of spiders, ants, and also cockroaches. According to a 1958 Missouri Botanical Garden bulletin the Osage orange placed in a room “will drive the creatures out in a few hours.” They can be tucked behind appliances, in closets and basements and under furniture. It is an effective cold-weather insecticide.

Apothecary Rose

A medicinal rose of legend and stories, our Apothecary rose is now situated by the pond fence. Margery Kinney started a cutting from the rose in her garden. The mature rose is lush, upright, about three feet tall and graced with large pink flowers. Our new rose is full of promise.

Volume 9, Issue 5, May 2000

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

What’s Happening with Gardens & Group?

April Meeting:
Two guests: Ken Robb, Ida Dahlberg
A reminder about several important decisions that were made.

5 HP Chipper

Jean Gamble moved and Jean Coffield seconded that the chipper donated by Frances Brent be accepted. Motion passed. We need a vehicle to transport it to the Historical Center. We have permission to store it in the service building.

Civil War Reenactment May 20, 21

The group had earlier voted to take part in BG’s Community Day. Angela Bair moved and Jean Coffied moved that we substitute participation in the Reenactment. (The dates overlapped.) We are an important part of the Historical Center and the staff and board are very supportive and appreciative of our efforts. This will be a chance to showcase the late May Garden, give tours, work in the garden (working is known as giving garden demonstrations!) and talk to many people. Members are encouraged to add themselves to the shifts listed below. The more the merrier!)

Saturday, May 20
10 – 12 am – Frances Brent
12-2 pm – Harriet Rosebrock, Sally Halstead
2-4 pm – Marlene Long, Joyce Osterud

Sunday, May 21
10-12 pm – Sandy Hayden
12-2 pm – Nancy Seifert, Ruth Steele
2-4 pm – Jean Gamble, Ida Dahlberg (New member!)

Last year’s Reenactment was the first of what is likely to become an annual happening. There will be action all day long as the Reenactors go through their paces. There also will be a variety of vendors, including food. A competition of art projects is being promoted in the schools in connection with the event.

Look for publicity as date nears.

Ergonomic Program

Dr. Laurie Wilmarth-Dunn led the group in stretching exercises designed to keep the gardener from getting too stiff. The most important principal is to stretch to counteract positions too long held as we plant, weed and prune.

Angela Bair, an Occupational Therapist brought in a variety of tools adapted in common sense ways to prevent gardening injuries through repetitive motions and use of tools inappropriate to a task. Angela has handouts available. Main message – THINK !! My favorite tip: Tools with padded handles.

Next working Saturday is May 13. We will be working with soil amendments and getting reading for May 20, 21 visitors. Come anytime even for a short period.

Next meeting is May 22. (Booklet is in error) This will be a working session with you never know what surprises. Hostesses: Jeanne Turner. Joyce Mueller.

Cooking with Herbs

The first of the fresh herbs are coming in and the grilling season is beginning. Rubs and crusts can be rubbed on dry or spread more easily by mixing with a teaspoon of water or broth. Some suggestions from The Healthy Cook:

Traditional Herb Crust

2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh rosemary
2 gloves garlic, minced

Makes about 3 1/2 tablespoons

Italian Herb Crust

2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 cloves garlic, minced
2 teaspoons grated lemon rind.

Makes about 5 1/2 tablespoons

Greek Herb Crust

2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon grated lemon rind
2 gloves garlic, minced

Makes about 4 tablespoons

French Herb Crust

3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh thyme
2 cloves garlic, minced
2 teaspoons grated orange rind

Makes about 5 tablespoons

Mexican Spice Rub

1 tablespoon chili powder
1 tablespoon fresh chopped cilantro
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper

Makes about 2 1/2 tablespoons

Thai Spice Rub

2 tablespoons chopped fresh lemongrass
1 tablespoon grated fresh ginger
2 gloves garlic, minced
1/8 teaspoon ground red pepper

Makes about 3 1/2 tablespoons

Moroccan Spice Rub

1 tablespoon chopped fresh mint
2 gloves garlic, minced
2 tablespoons grated fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin

Makes about 2 tablespoons

This is one form of international travel that doesn’t cost much, cuts down on fats and gives you lots of healthy garlic.

From the Library

Two more books have been added to our library. The descriptions that follow are from the manufacturer.

THE EDIBLE HERB GARDEN
by Rosalind Creasy

Using herbs adds depth to your cooking, yet it takes experimentation and experience to learn which combination of herbs works best with which foods. The advice of experts is always a useful shortcut to culinary success. In this book, Rosalind Creasy combines her own expertise with that of several well-known herb growers and chefs to share wonderful ways to enhance food with the use of herbs. Thee are recipes for herb blends, pestos, beverages, appetizers, soups, and main dishes.

As with the other books in the series, there are complete directions for growing and harvesting herbs, an encyclopedia of culinary herbs that describes numerous interesting varieties and their cultivars, and luscious color photographs of herbs in the garden and on the plate.

THE EDIBLE FLOWER GARDEN
by Rosalind Creasy

The peppery, spicy, sweet taste of many flowers offer an alternative to salt and sugar as seasonings, and they certainly enhance the appearance of any dish – but don’t just randomly toss flowers into your food! You definitely need guidance to use flowers effectively and safely in cooking. Many flowers are poisonous, cause allergic reactions, or simply taste terrible.

Creasy offers the gardener a wide variety of flowers from which to choose. Her Encyclopedia of Edible Flowers contains 43 edible blooms with directions for growing and using them. Aside from discussing their general use as flavorings, she provides recipes gathered from historical documents, ethnic cookbooks, some of this country’s best cooks (such as Alice Waters from Chez Panisse), and her own experience. Many of the ideas are simple, yet elegant -flower butters, flowered canapes, and salads. A citrus dip with begonia petal chips or a pineapple sage salsa will dazzle your guests. Have fun with this one!

Book Mystery

We have a mystery. There is an interesting pile of books with herbal topics that do not belong to us. Has somebody quietly donated them? If so Librarian Jan Bingham will be happy to catalog them and add them to the collection.

Saxon Herbal

For the sickly, take this wort rosemary, pound it with oil, smear the sickly one, wonderfully thou healest him.

Scarborough Faire Seasoned Salt

4 Tbl. dried, crushed parlsey
3 Tbl. dried, crushed sage
2 Tbl. dried, crushed rosemary
1 Tbl. dried, crushed thyme
1 cup salt

Mix and package in large-holed shaker. Useful on meats, fowl, fish and vegetables.

So Many Varieties, So Little Space

Rosmarinus officinalis – the most common variety, this rosemary is a tender perennial evergreen subshrub. “Officinalis” refers to its ancient medicinal usage.

Rosmarinus officinalis ‘Prostratus’ – creeping rosemary. Excellent in hanging baskets, on banks, and in rock gardens.

Rosmarinus officinalis ‘Arp’ – an upright, blue flowered cultivar selected for its hardiness. Still not reliable in our area.

Rosmarinus officinalis ‘Augustiflius’ – also knows as pine-scented rosemary because of its excessive oil content and strong, piney fragrance. Not good in cooking. Grown for pretty, narrow-leaved foliage.

Rosmarinus officinalis ‘Golden Rain’ – a compact plants with blue flowers and yellowish foliage. Sometimes labeled ‘Aureus’ or gilded rosemary.

Rosmarinus officinalis ‘Pink’ -upright with shorter leaves and pink flowers. It has a Christmas tree form.

Rosmarinus officinalis ‘Brendon Blue’ – small slow growing with very dense, glossy, green leaves and traditional blue flowers. This elegant rosemary is suitable for container gardening and bonsai.

Rosmarinus officinalis ‘Miss Jessopp’ – a lavender-blue-flowered, vigorous, boldly upright variety that is excellent for topiaries or standards.

Rosmarinus officinalis ‘Sissinghurst blue’ – exceptionally free-flowering upright, handsome and sturdy. Useful as a standard.

(Standards are the lollypop trees you see in decorators’ magazines. Stake a two year upright rosemary with a straight stem, remove and pinch lateral shoots. Tie with wool to a stake twice the plant’s height.)

Wonderful tales had our father of old-
Wonderful tales of the herbs and the stars-
The sun was Lord of the Marigold,
Basil and Rocket belong to Mars.
– Rudyard Kipling

The world’s great age begins anew,
The golden years return.
The earth doth like a snake renew.
Her winter weeds outworn.
– Percy Bysshe Shelley

“Lavender Blue Farm” has been added to our thank you sign in the garden. Thank you Lavender Blue and thank you Marna Conner for updating the sign. We appreciate our friendly sponsors.

Mint

Rapacious mints, overtaking gardens around the world, are beloved nonetheless for their cool, refreshing tang. Mainly native to far-flung lands from Europe to Asia, mints have been valued since he time of the ancient Egyptians as tokens of esteem, barter, medicine, or flavoring. In herbal lore, mint is he symbol of hospitality.

Because mints spread rampantly from invasive roots, they are ideal for container growing, which will keep them in bounds yet still produce an abundant supply. Grow different varieties in separate containers.

Although there are only about 25 true species of mint, natural and artificial hybridization has yielded several thousand variations, with much confusion as to the naming of all of them.

The different varieties of spearmint are the best for cooking, whether with various meats, beans or grains, soups, vegetables or desserts; or made into herb butters and vinegars. Peas, potatoes, carrots, cucumbers, and tomatoes are particularly good with mint.

Mint I grow in abundance and in all its varieties. How many there are, I might as well try to count the sparks from Vulcan’s furnace beneath Etna.

– Abbot Walafrid Strabo

Down by a little path I fonde
Of mintes full and fennel green.
– Geoffrey Chaucer

Chicken Coop Crowing

Well, we don’t have building specs yet; no second round of bidding has started; the future still looks good.

Living in the present as we must and do here are some here and now changes.

A workcrew of two swept and brushed a winters worth of accumulation and spider webs away.

They went through and composted the piles and bundles of herbs from another season and another series of projects.

Many small – for the convenience of the moment- items have been added:

• paper clips
• marking pens
• rubber bands
• craft sticks of two sizes
• a pump of soft soap
• paper towels
• a pump of Lava soap for really dirty and itchy days
• box of individual water bottles
• a rechargeable electric trimmer
• trimming sheers
• additives for compost
• disposable latex gloves
• scissors for dead-heading

We add supplies with two things in mind- helping the garden and helping the gardener.

There are a number of clipboards, some of which have time sheets, job suggestions, additive formula. Members are encouraged to write what they have done in the garden and to make suggestions for things needing doing. Needed supplies should be listed. Individuals may make purchases and give receipts to Sandy Hayden, treasurer.

Decisions, Decisions

Our herbal calendar for May looks a bit overwhelming with Second Saturday workday, Civil War Reenactments, followed immediately by the regular meeting.

In May there are established gardens to be cleared primped and planted. New gardens that need to be planned and planted (and even dug.) Orphan gardens – no one has said, “I’ll make you mine,” to be kept respectable as other duties permit. Plants to be found or purchased as replacements, soil amendments to be mixed – after harvesting and sifting the compost. Did anybody fertilize the roses? Is there Preen on the gardens that won’t have new seeds planted? Have the butterfly bushes been cut back? Has anyone seen the butterfly weed yet? Will the tansy ever be controlled in the year 2000?

Just take a deep breath and pick what time and job best fits into your schedule. Things get done. Because of the composition of the group regularly weekly times have not worked out. OK, we are a creative group.

Individuals coming out solo, or with a friend have done wonders. Our working meeting nights seem a bit harried, but lots is accomplished. Even when turnout is rather low, the second Saturday Work Day accomplishes much.

Which brings us to the importance of maintaining the work sheets and job sheets in the Chicken coop!! Don’t forget our little roofed “mailbox” attached to the back of the Slaughterhouse. Valuable Reference Books in Residence!. Use them.

Return of black and white

Fashionable in “My Fair Lady“

Just because something can be done doesn’t mean it should be done. (I remember vividly the year, inspired by Organic Gardening, we tried to grow zucchini on a vertical pole.

Well, it can be done, but the zucchini are not happy about it.)

The costs of our beautiful color issues turned out, on analysis, to be astronomical. Each color page, if done by Staples, runs .95 a side. Done on a home printer it eats cartridges like a Japanese Beetle feasting on a yellow rose. We are pledged to stay on budget and we can’t do it that way.

Any future color issues will be a present from the editor. Done, because it is so much fun! A form of self indulgence.

Growing Gardens

The ugly and dangerous tin house and surrounding debris have been removed, and Lynne, Jean and Wendy are now free to plan and develop the proposed Children’s Garden. Looks like pizza will be the theme. Thanks to Wood County Maintenance for prompt action.

Monica Ostrand, naturalist and prairie restoration expert came out and weeded the true weeds, did some replanting and in general restored order to the native garden. Watch for further low keyed surprises. (Oak-Savannah plants ARE low keyed.)

A butterfly-hummingbird plant mix has been spread on the area west of the men’s privy. This is another orphan garden. Won’t someone adopt?

In the Garden

A bird came down the walk:
He did not know I saw:
He bit an angle-worm in halves
And ate the fellow, raw.

And then he drank a dew
From a convenient grass,
And then hopped sidewise to the wall
To let a bettle pass.

– Emily Dickinson

Volume 9, Issue 4, April 2000

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

March action minutes

BSHS 3/28/00 Meeting Minutes

• 16 members present
• 7:15 pm meeting called to order by President, Frances Brent.
• No new members.
• Treasurer’s report: $5738.24
• We voted if members wanted Treasurer handout – defeated.
• Librarian, Jan Bingham, reported new books: 1) Quick from Scratch Herbs and Spices: 2) Compost: 3) From Seed to Bloom
• Discussed the possibility of a greenhouse – County Commissioners would really like to have one here – awesome responsibility. We need to find amateur greenhouse (to carry over tender perennials).
• We need reference books in chicken coop. We also need notebook to tell us what is happening with the garden.
• Harriet Rosebrock, our Christmas chair: Discussed trip taken to Bettsville to the Doormouse. She needs ideas for Old Home Christmas. So far 67 catnip mice have been made. Other ideas: eye bags, closet bags, sachets, aprons for gardening $12-14.
• We need unscented aroma wraps.
• Kathy Hicks will organize the food Section of Old Home Christmas.
• We discussed work times in the Garden: Second Saturday 11-3, Wednesday evenings 6 pm and on, Thursday mornings.
• It was requested that we come to meetings early, 6 pm for those who could and we can start working earlier.
• A Children’s garden was discussed – it should be educational as is pizza garden wedges, use different varieties of peppers, tomatoes, etc. Lynn, Jean and Wendy will cochair the development.
• Discussed the chicken coop: 1) Poggemyer design; 2) taking bids to restore/ want to keep historical; 3) thought of leaving wood lathe and do plastering; 4) raise floor to ramp level; 5) outlets to be waist high; 6) Back door would work; 7) There is $9500 allocated to Chicken Coop/Herb Society by the Historical Center board.
• It was moved by Marjory Kinney and seconded by Lois Alexander to allow $1000 for discretionary fund for the Chicken Coop.
• Newsletter is now a 6 page format – we print about 50 newsletters monthly. Check the web site up on Wood County Net. www.neighborhoodlink/BG
• Dates to remember: Sunday, April 16 Historic Center Open House 1 -4, Sunday May 21st – Community Day in BG Parks, 12-4 pm at City Park. Motion made by Ruth Steele, seconded by Maxine Miller to support these activities. Motion passed.
• We have been formally invited to be in the Hospital Guild Walking Tour, June 20, 21, 22 of 2001. We hope to have Barb Rothrock and Valerie Trudeau help us.
• Marjory Kinney would like plant ideas to start early planning and planting. We would be our own docents on this. Motion made by Lynn Beard, seconded by Louise Savage to participate. We will need to have chair and committees, passed by all present.
• Announcements by Marjory: June 15-18 “Herb Society of America” meeting in Baltimore; May 3 Marjory Kinney speaking at Gourmet Curiosities, “Cooking with Herbs.”

Carrot-Raisin Cake

The name is almost a misnomer – this can be used for a fast breakfast, or “I don’t want to be bothered lunch” or even as a cake. If properly wrapped it keeps fresh and moist for days. Recipe is from a California friend and her brother.

1 1/2 teaspoon baking soda
1/4 cup warm water
1 1/2 cup. shredded carrot
1 cored apple shredded (or 1/2/ big red pear)
1/2 cup plain yogurt
3/4 cup sugar
1/4 cup canola oil
2 egg whites
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
1 cup raisins
1 cup white flour
1 cup whole wheat flour.

Heat oven to 325.

Shred carrots and 1 green apple in small cuisanart or by hand.

Mix soda and warm water set aside.

In large bowl combine carrots, apple, yogurt, sugar, oil, egg whites, spices, raisins and salt. Mix well. Stir in flours. Mix well. Add soda/water mixture.

Put in well greased 8” or 9” pan, and bake for one hour. Cool on rack in pan 10 minutes. Turn out of pan onto rack and cool.

8 servings.

Calories 268; Prot 4 g.; Chol. 50 g.; Fat 6.4 g.; Na. 285 mg.; Fiber 3.35 g.

Cardamon Pea Soup

Serve this soup with a sandwich or a salad for a delicious lunch or light supper.

Active time: 15 minutes Start to finish: 35 minutes

1 large onion, coarsely chopped
2 teaspoons minced peeled fresh ginger
2 tablespoons unsalted butter
3/4 teaspoon ground cardamon
2 (14- to 15-oz) cans chicken broth
2 (10-oz) packages frozen peas

Cook onion and ginger in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened. Add cardamom and cook, stirring, 30 seconds. Add broth and bring to a boil. Add peas and simmer, uncovered, until very tender, about 10 minutes.

Puree soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids). Return to pan, then season with salt and pepper and reheat.

Makes about 6 1/ 2 cups.

Calories 105; Prot. 5.8 g.; Fat 4 g.; Na 225 Fiber 4 g.

Adapted from Gourmet magazine by Marlene Long

There is in every cook’s opinion,
No savory dish without an onion.
But lest your kissing should be spoiled,
Your onions must be fully boiled.
– Dean Swift

Historic Center Open House

Open House for BSHS. too!

The Season opening celebration for the Wood County Historical Center was held from 1 -4 on Sunday, April 16. The BSHS membership voted to participate for the first time and it was a good decision. The day was beautiful, we got lots and lots of gardening done, had many garden visitors. (We had posters in the building inviting visitors to come see us.) Knowing we were taking part in the opening day was great motivation to get the gardens ready. While there is always more to do we looked pretty spiffy, and the blood root put on a gallant if lonely display.

Marlene, Sandy Hayden, Harriet and Frances had some long discussions with some very interested citizens. On such a glorious day who wouldn’t want to join us? A number of names have been added to the mailing list.
Happy to report that the expensive plantings of the Oak-Savannah native garden are popping through. The new butterfly garden has already started attracting butterflies. (We have witnesses.) This promises to be a very interesting project.

Rosemary – Herb of the Year 2000

Grown and used for centuries, rosemary was a strewing herb and a charm to ward off evil. Students in Ancient Greece wore rosemary during exams to focus their minds and sharpen their memories. Rosemary was popular with the Tudors and Elizabethans in wedding garlands, where it represented fidelity. It was also used for incense, for warding off fevers, and for tossing into graves at funerals as a token of remembrance.

The resinous flavor and scent of rosemary makes a natural pairing with lamb, poultry, and pork. Add it to soups and stews or use it to flavor peas, beans, and cauliflower as well as breads, scones, muffins, herb butters, and vinegars. Rosemary makes a wonderful jelly to serve with roast meats. Or, try it infused with chilled white wine or hot mulled cider or wine.

Chicken Coop

Anytime you work with agencies, boards, commissioners, etc. things go a bit slow. The renovations will happen, but things have slowed down a bit. New director Stacy Hann-Ruff wants things to be done right. Considerations include historic integrity, best bang for the buck, our needs as an organization, environmental factors and having consistent specs when taking bids. Delay gives us time to think more of the interior details through.

Members, start building a file of ideas for the chicken coop and for a projected greenhouse. We all get catalogues. Start clipping.

Community Day

Members voted to participate in the Community Day to be held in City Park from 12-4 on Sunday, May 21. Participation means being there with a few handouts, a sign, pictures and friendly readiness to talk gardens and Historic Center.

We need volunteers – two for each two hour shift. I have a prior commitment so please check your calendar.

Support our Members

Two of our members have their own herb related business. Barbara Rothrock of Calico Sage and Thyme has been a generous patron. Valerie Trudeau’s Lavender Blue Farm is on River Rd. in Waterville, and she too has been generous with time, space, plants and knowledge. Keep them in mind as we plunge into the gardening season.

We support each other in many ways as we deal with sick husbands, personal illness and even in death. Betty Reid, was with us for a short time, and we mourn her untimely passing and wish we could have known her better.

Think about Lovage

The leaves are up nearly a foot in mid-April. Now is the time to think about the challenge of actually USING this neglected, and by mid-summer, towering herb.

The leaves and stems of lovage enchances salads, soups, stews, and sauces. The fresh stems and roots can also be cooked as a vegetable. Use the seeds, crushed or ground, in pickles, cheese dips and spreads, breads, salad dressings, and sauces. Consider using lovage with carrots, cabbage, potatoes, tomatoes, beans, poultry, grains, and salt-free herb seasoning.

Harvest the young leaves or side shoots of lovage all summer long; the best flavor occurs before flowering. For winter use, dry or freeze the leaves. Collect seed heads when they start to turn brown. Harvest the roots in the fall when the plants are at least 3 years old.

Native to southern Europe, lovage has been grown in gardens since antiquity. Its popularity reached a height during the Middle Ages, when it was favored for both culinary and medicinal purposes ranging from lightening freckles to relieving indigestions and sore throats. The ancient Greeks and Romans as well as the Tudors and Stuarts used it as a bath herb. Lovage was also recommended for love potions, hence its name.

Juice-Herb Combinations

Apple juice with sage or thyme
Berry juice with mint
Carrot juice with marjoram or burnet
Celery juice with lovage, parsley, or chives
Cherry juice with lavender
Cranberry juice with ginger or rosemary
Grape juice with thyme
Grapefruit juice with angelica or sweet cicely
Papaya juice with marjoram
Peach or nectarine juice with corriander
Rasberry juice with rose geranium
Tomato juice with basil.
Use 1 teaspoon of fresh herbs for 1 cup juice.

Growing Edible Flowers

Adding flowers to food has long been a custom in many cultures around the world. For centuries, Chinese cooks have used lotus, chrysanthemum, and lily flowers or buds in their recipes. Some flowers provide a nutritional boost as well as flavor. Nasturtiums, for example, are high in vitamins A, C (10 times as much as in lettuce), and D.

You may be growing an array of edible flowers in your garden already without knowing it. If you grow calendulas, chrysanthemums, dandelions, daylilies. Johnny-jump-ups, lavender, marigolds, nasturtiums, pansies, roses, scented geraniums, squash blossoms, or sunflowers, you have an edible flower garden.

Here are some tips from Burpee’s Seeds for using the blossoms to add beauty, pizzaz, and flavor to your meals.

1. Taste the flowers before you harvest them. The flavor may vary depending on the plant, the soil, and weather conditions. You may find flowers in one part of your garden taste better than the same flowers in a different area. In general, flowers that receive excess water will not be as nice.
2. Flowers are best used on the day they are picked. Gather them in the cool of the morning after the dew has evaporated. Choose flowers that are at their peak, avoiding those not yet open and or wilted.
3. Wash flowers thoroughly and gently, and store them between layers of paper towels. You can also place them in plastic bags in the refrigerator until later in the day.
4. In most cases, the petals taste the best, so discard the sepals and other flower parts inside the petals, such as the pistils, ovaries, and stamens. You can eat the entire flowers of Johnny-jump-ups, violets, honeysuckle, and clover.
5. Roses, dianthus, English daisies, Signet marigolds, and chrysanthemums have a bitter white portion at the base of the petal where it was attached to the flower, so remove that before using them.
6. All edible flowers will enhance a salad, and many are tasty in viniagrette dressings. Add them to soups, pasta salads, and stir frys before serving. Squash blossoms are tasty battered and fried. For more recipe ideas, consult books on edible flower gardening, such as Edible Flowers, by Cathy Wilkinson Barash.
7. Lastly, some words of caution: Choose only flowers that have been grown organically and have no pesticide residue. Avoid florist flowers because they have likely been sprayed. Do not eat flowers if you have asthma, allergies, or hay fever.

Q. Which edible flowers can be grown in containers on a balcony?

A. Chives, lavender, Johnny-jump-ups, marigolds, nasturtiums, pansies, and geraniums are only some of the edible flowers that can thrive in containers. You might interplant them with herbs, such as thyme, sage, and parsley, for added benefit.

Crystallized Flowers and Leaves

Any of the viola family can be crystallized. Whole miniature rose blossoms as well as rose petals, clove pinks and other edible flowers are candidates.

To crystallize 1 cup of flowers and leaves, beat 1 large egg white, at room temperature, until frothy. With a small clean artist’s brush, completely coat all sides of each flower and leaf, one at a time. Immediately sprinkle each side with superfine sugar. Place on a cake rack or screen placed over a baking sheet. Let dry thoroughly in a cool, dry place. Store in an airtight container.

Compost Deluxe

All year long our gardeners haul soft green plant wastes back to our beloved three bin compost. In the fall a small army of Community service youngsters pile on leaves swept from the grounds. In spring the bins look full of stuff – What compost?? But it is there underneath, ready to be dug out. sifted through our big screen and mixed with garden designer Jean Gamble’s special formula. This year the new gardens will get an extra dose!

One level wheelbarrow full of sifted compost
2 quarts blood meal
1 quart bone meal
2 handfuls green sand
2 cups Epsom salts
1 quart gypsum

Mix well with shovel and apply to beds.

Awake, O north wind: and come thou south; blow upon my garden, that the spices thereof may flow out. Let my beloved come into his garden, and eat his pleasant fruits.
– Song of Solomon 4:16

Volume 9, Issue 3, March 2000

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.

Yield: 4 servings.

Cal. 222; Prot.33; Fat 6g; Carb.7.5mg; Fiber 1.2g; Chol. 82mg; Sodium 410mg

Adapted from: Herbal Palate Cookbook

Herbed fish in a Packet

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.

Yield: 4 servings

Cal. 172; Prot.33.6g; Fat,1.8g; Carb.3.7g; Chol. 135 mg. Sodium; 135 mg.

Adapted from: Moosewood Restaurant Low Fat Favorites

New to our library

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.

Bring copies of successful recipes, concoctions, potions, sayings, literary quotes. Everything goes, except, perhaps, Rosemary’s Baby.

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.

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.