Month: November 2019

Volume 8, Issue 6, November 1999

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

“What is a Christmas herb?”

The raffle is going to be big this year, featuring a member-made Amish Nativity Scene and a hanging quilt by Harriet Rosebrock. (Tickets – $1 each or 6 for $5.) Having a Nativity scene write up that would be specially right for the Black Swamp Herb society seemed a logical thing to do, so off to the Net searching out “Herbs of Christmas” and “Herbs and the Nativity” and the like.

One site spit out a conventional list, with poor photographs. Frankly Marge Clark did better in her book Christmas Thyme at Oak Hill Farm. For the forgetful the standard list is as follows:

Rosemary (Rosmarinus officinalis) – the herb of remembrance -closely associated with Mary. (We will have a topiary or a wreath.)

Thyme (Thymus vulgaris) – The symbol of bravery of the child. (We will strew the scene with thyme.)

Sage (Saliria officinalis) – Immortality. (A sheaf by Joseph’s feet.)

Lavender (Lavandula) – Purity and virtue. (Our child will lie on a mattress of lavender.

Rue (Ruta graveolens) Grace and sorrow.

Costmaiy (Chrysanthemum balsamita) Everlasting life. (A few leaves in the manger.)

Horehound (Marrubium vulgare) Good health. ( Cough drops tucked in the shepherd’s shawl?)

Another site, icanarden.com, astonished by listing sage, basil and thyme as the true Christmas herbs. It seems they were referring to COOKING. All their uses were Medicinal and Magical. A silly site.

A thymely thought for a good friend

The web is run by men. Nowhere can mention of our good friend and sensible herbal companion, Marge Clark, be found. Sadly, she died in an automobile accident this summer. More than her cookbooks I remember stories of her sons, her wonderful uses of all the rooms of her big farmhouse (I felt close to envy). She was the good daughter, using her mother’s small legacy to self publish cookbooks marked throughout with a rolling pin – symbolizing “Mother’s Recipe.” Her latest book found her with a national publisher and a marvelous organizational scheme. May blankets of purple thyme rest over her.

Next meeting: Multi-station Christmas workshop, Monday, November 15, 7 p.m at the Wood County Historical Center. Hostesses: Wendy Vaughn and Jean Coffield.

Cooking with Herbs

From the kitchens of Sandy Hayden and Marlene Long

ORANGE BASIL COOKIES (Lemon- basil)

1/4 cup margarine (1/2 stick), softened
3 3 oz. packages cream cheese (I use one 8 oz.)
1 egg yolk
1 tablespoon orange juice
1 teaspoon grated orange peel (I use fresh)
1 box orange (or lemon) cake mix
1 cup raisins
1/2 cup chopped nut meats (walnuts)
3 tablespoon dried basil

Mix together margarine, cheese, yolk, juice.

Add dry cake mix.

Stir in raisins, nuts, peel and basil.

Chill dough. (I do not chill dough).

Form into balls the size of a walnut. Yes dough is sticky. The following was not in the original recipe. I roll the sticky balls in granulated sugar so the fork doesn’t stick.

Place on buttered cookie sheet. Flatten each ball with a fork.

Bake at 350 degrees for fifteen minutes. Leave on cookie sheet briefly when they come out of oven.

Note: Since some people are allergic to nuts I leave them out when taking to a group function. For a bake sale, put in nuts, but label.

– Sandy Hayden

SPICED APPLE JUICE

2 quarts apple juice
2 cups water
1 cup orange juice
1 cup brown sugar
2 sticks cinnamon
6 tablespoon fresh lemon juice
1/2 teaspoon ground nutmeg

Combine all ingredients in a large pot and heat together. Bring to a simmer and let cook for 5 to 10 minutes.

Strain mixture into a large pitcher or container.

Cover and refrigerate if serving cold. If serving hot, after straining mixture, place back in pot and keep warm.

Serves 12 or more.

– Sandy Hayden

The following is the result of a visit to the Erie Street Market and the purchase of some really outstanding raspberry preserve. Marlene brought it to the wreath workshop at Sandy Dewyer’s. Heavenly.

Cheddar Ring

4 cups shredded cheddar
3/4 cup mayonnaise
1 cup chopped onion
1 clove minced garlic
1/4 teaspoon hot pepper sauce

Combine ingredients.

Firmly pack into greased mold.

Turn onto plate, cover and chill for 1 hour. Fill center with raspberry preserves or orange marmalade. (I combined both)

Decorate outer edge with greens or edible flowers.

(In the interest of our mental health I did not analyze nutrients of above delicacies. Tis the season…The Editor.)

Study in autumn blues (right): Marlene Long, Perovskia atriplicfolia, Sandy Hayden and the Fragrance Garden.

Autumn Blue in the Garden

Autumn is not all browns, golds, oranges and reds. Putting the gardens to bed on a warm October Saturday the Fragrance Garden gave lie to the old color ideas of fall. The Russian Sage was a multi-twigged glory of purple. The Sweet Alyssum, which had refused to bloom all summer was a carpet of purple and white. The Lemon Verbena had crowned its leaves with tiny white and lavender flowers. The Mignonette leaves were startling in their intense green-purple. The Pineapple Sage was covered with red flowers that spoke of vigorous life, not a dying plant. Regrettably the Pineapple Sage, our favorite tender perennial, was so vigorous that nobody had room to house it. Still, there is time to take cuttings to nurture over winter.

Sages not always sage

The Pineapple Sage, Salvia elegans, bears its name honestly – it is a salvia. The Russian Sage, Perovskia atriplicfolia, on the other hand, is an impostor. It is a mint from the Himalayas, moving west through Afghanistan and Baluchistan. Perovskia was a Russian official under the czars.

It is a pushy plant, as is to be expected from a member of the mint family, and needs lots of room to show the glory of the tiny blue-lavender flowers that are so massed in fall they appear to be solid color on white stems. Another name is Azure Sage. The stems and leaves deceive too, long downy white hairs disguise gray-green leaves. Perovskia is a staple for any large Fragrance Garden, providing tangy whiffs to the air, and height and contrast to the whole.

Olde Home Christmas

Chairperson Kathy Hicks would appreciate phone calls from members who are busily working on projects at home. We are in pretty good shape, and always there are surprises as members bring in special projects they have been working on. No one is being secretive and surprises are lovely, but it helps planning to know what is coming. Kathy is making inserts for mug rugs and has potpourri to fill them next Monday or beyond. Let her know what you need.

November 15 is a working meeting with many different stations for all levels of talent and energy. This is when we pull it together, sign up for two hour shifts, take home what needs to be finished, and make final plans for the November 28 set up.

Old Home Christmas Schedule Wednesday, December 1, 7-9 p.m. Members Preview and reception. ($20)

Thursday, December 2, 3 p.m. & 7 p.m. Holiday Tea and Tour. ($5)

Friday, Saturday, Sunday, December 3, 4, 5. 10 a.m. – 8 p.m. (Donation)

Indian Summer

These are the days when the birds come back,
A veiy few, a bird or two,
To take a backward look.

These are the days when skies put on
The old, old sophistries of June, –
A blue and gold mistake.

Oh, fraud that cannot cheat the bee,
Almost thy plausibility
Induces my belief.

Till ranks of seeds their witness bear,
And softly through the altered air
Hurried a timid leaf!

Oh, sacrament of summer days,
Oh, last communion in the haze,
Permit a child to join,

Thy sacred emblems to partake,
Thy consecrated bread to break,
Taste thine immortal wine.

– Emily Dickinson

A rosemary Christmas

A few legends:

During the flight to Egypt, Mary rested her blue cloak on a rosemary bush with white flowers. From then on, rosemary bore blossoms of heavenly blue in symbolic remembrance.

Rosemary’s strong aromatic oils and mysterious power to strengthen memory were given to the bush when the swaddling clothes of the baby Jesus were hung on it to dry.

In sorrow over the crucifixion, rosemary never grows taller than man, 5 to 6 feet.

Rosemary ideas:

Simmer the needlelike leaves in water for whole house fragrance.
Burn rosemary wood in the fireplace.

Decorate a rosemary topiary with tiny balls and bows.

Line your creche with rosemary.

Make a moth protector sachet by mixing 1 cup of rosemary, 1 cup of lavender and 1 cup of crushed cinnamon bark. Makes a dozen sachets.

Pet lovers – to condition fur place a few drops of essential oil of rosemary on your pet’s brush

– Authenticated by Morgan M. Brent

Volume 8, Issue 5, October 1999

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

Odds and ends of the season

Thanks to all who came out to put the garden to bed for the winter. October 9 was such a lovely day, that the gardeners ended up saying, “too soon” to some of the planned tasks. A hard freeze would simplify decision making. Even now the basil stands all ruffled purple and healthy. The nasturtiums have taken on a new vigor. The Russian sage is still a wall of blue glory, and the thyme of spring has decided it is time to bloom again. This is the season of glory for the pineapple sage – its splashing red is still luring insects. Astonishingly there is a lone bachelor button holding up its blue head.

We were thankful for some unexpected help. It was daunting looking at the hundreds of pounds of bagged “well rotted manure” and the thought of digging up our beloved but evergrowing potted bay trees was enough to make the back ache. Five juvenile detainees who were raking leaves near by were enlisted to help. They had the trees out of the ground and the manure spread in no time. Best of all they carefully balanced on our stone paths to avoid compacting the soil and asked so many questions it was like a plant review for the gardeners. The aromas of the medicinal garden were alluring.

Thanks to Mark and Matt Moats who delivered the bay trees to Valerie’s and thanks to Valerie and Lavender Blue Farms for the winter refuge as well as many other favors and gifts given this year.

Valerie also provided a rapid fire hands-on information feast for our September meeting. On the first warm day of March, 2000 every member will be out checking lavender plants for signs of green and trimming the plants back – “no more than one third.”

September’s meeting was made notable by “Who has the key?” and a conivial sharing of food by the light of the parking lamps. It was like a coven of jolly witches were meeting in the flickering pink light. Only things missing – a bonfire and a black steaming kettle.

Wood County Day, September 18 seems forever ago but it was a day when members greeted and toured literally hundreds of visitors. The gardens looked their September best. Thanks to Cinda Davis for the lovely sign explaining the new Oak-Savannah garden.

Making Bag-a-bags

These are our easy answer to “how to store those messy but useful plastic bags”. If you would like to help we have cut sets ready for you.

Cut a yard of material into 18” squares. (One yard of 36” yields four bag-a-bags)

Cut twelve inch length of matching or contrasting bias tape (wide enough to be folded and sewn for each “bag a bag.”

Cut two eight inch lengths of 1/4 elastic for each “bag a bag.”

Hem top and bottom sides.

Run basting stitch 2 inches from top and bottom. Mark material at half and quarter intervals. Do the same with elastic. Pin elastic in place, matching markings. Machine tack elastic at both ends. Lightly draw up basting stitch and use as a sewing guide and to distribute material. Stretch and sew. Pin “handle” (which has been folded over and stitched, or zig zag stitched down the middle) at the quarter markers.

Stretch and sew!! (Catch handles in stitching.) Remove basting stitches.

Fold bag lengthwise and stitch seam either with a serger or seam with zig-zag.

Turn right side.

Old Home Christmas or this is going to be fun!

Dear Members,

I want to take this time to update you on what is going on for Olde Home Christmas.

The workshops are in place. Please check your new program booklet, the workshops are listed in there.

At our next scheduled meeting, which is Monday. October 25, 1999 at 6;30 P.M., at the County Museum, we will be doing multiple workshops. Something for everyone.

We will be cutting out patterns for mug rugs and trivets, dream pillows and herbal wraps. Please bring a pair a scissors, rotary cutters, and pencils or fabric markers and an iron, if you have one. Patterns, instructions and materials will be provided. Ruth Steele will be chairing this project.

If you are unable to help with the above projects we will also be packaging herbal teas and potpourri.

And if that isn’t enough, Harriet Rosebrock is chairing making Christmas ornaments. I’ve left this up to Harriet so I can’t tell you what the ornaments will consist of.

Don’t forget to keep collecting ideas for Christmas Wreaths for the workshop in November.

The miniature Christmas Trees are in and anyone who wants to pick some up to decorate are welcome to do so.

I will have sign-up sheets for projects taken home to work on. Please sign on the appropriate sheet for the project(s) you take home so we can keep track of these items.

All ideas and suggestions are welcome.

MANY HANDS MAKE LITTLE WORK

P.S. All your time and work is sincerely appreciated. Thank You. Come anytime after 6:30 pm. We will be ready to go then.

Kathy Hicks

Hair, glorious hair

Remember, before Clairol, Revelon etc. discovered the wonderful market nitch for hair rinses pouring cider vinegar over your youthful head as a final rinse and if it was the final rinse indeed, smelling like a pickle for two days? The October, 1999 Herbal Companion lists hair enhancing properties for a number of herbs that can help you choose products. For the dedicated they include recipes for homemade rinses promising a variety of special effects.

• Basil – cleanses and invigorates the scalp.
• Calendula – heals an irritated scalp and subtly highlights light hair.
• Chamomile – soothes itching scalp and enhances blond hair.
• Comfrey – this root’s mucilage alleviates damaged hair and soothes the scalp.
• Henna leaf extract – colors hair. Extracts of the flower, stem and root won’t impart color but will increase shine and reduce oiliness.
• Jojoba oil – coats the hair shaft and repairs split ends.
• Nasturtium – strengthens thin, weak hair and decreases oiliness.
• Nettle – cleanses hair without drying, leaving it shiny and soft.
• Onion – strengthens brittle hair while adding shine and bringing out auburn tones.
• Peppermint – makes a cooling, antiseptic hair rinse that is good for dry hair.
• Rosemary – invigorates the scalp, kills bacteria, relieves oiliness, and enhances natural color.
• Sage – conditions hair and darkens it slightly. Tea tree oil is antimicrobial and is an ingredient of many dandruff and psoriasis treatments.
• Walnut leaf – adds sheen and deepens the color in dark hair.
• Yucca – shines lackluster hair.

Volume 8, Issue 4, September 1999

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

Thank You All

Dear Black Swamp Herb Society Members,

As Chairman of the volunteer committee of the Black Swamp Arts Festival I want to thank the many members who volunteered for the Festival. Sunday, Artists’ Breaks, is our “special” area but volunteers did not limit themselves so narrowly. BSHS members volunteered for Youth Art, Saturday Artists’s breaks, concessions and Sunday cleanup. You added significantly to the ranks of 600 volunteer spots that were filled over the three day Festival. Some of you called at the last minute – and all suitable spots were filled. Thank you as well.

At the August meeting a specially designed placque was presented to the group marking the fact that BSHS had volunteered for the Festival for three or more consecutive years. Only eight organizations were so recognized city wide.

I have been distracted by many things plus the Festival, and after five years service have resigned as Volunteer Chairperson, partly to clear my head and time for more herbal thoughts and actions. Under the guidance of Kathy Hicks preparation for the Old Home Christmas are proceeding. Please consult your membership booklets for workshop times. Thanks to Karen Wallack who again undertook the very difficult job of laying out, typing up and assembling the membership booklets. Those who do not have their booklets by the September 20 meeting, will receive them in the mail.

Our Florida friend, Marian Weaver renewed her membership and gave us a donation. Warm lavender thoughts to her.

Congratulations to Dot Golden and Jean Gamble, our dynamic duo, for being named Wood County Historical Society Volunteers of the Month for June. They deserve the recognition and we are proud.

Thanks to Monica Ostrand Cinda and other Wood County Park friends for beautiful new native garden sign.

Wood County Day is this Saturday, September 18. Garden alert. Even if you can come out only for half an hour, dead heading, staking, weed pulling, edging needs to be done. Wednesday and Thursday gardeners come! If you can spend an hour or so Saturday in the herb garden hostessing, please call Frances, 352-XXXX.

Next meeting is Monday, October 20 at 7. We will be working in the garden “Herbs for the Winter.” with Valerie Trudeau. Hostesses: Kandi Dukes and Angela Bair.

Cooking with Herbs

An article by Richard Bender in Herb Companion Oct/Nov. 1990 gives inspiration and courage to the cook clueless about making herbal jellies.

Herbal jellies can be thought of in two ways, as spreads on our toast and as enhancers of flavors in day to day cooking. Add a herb jelly to a sweet and sour sauce, or mint jelly to steamed peas, or use jellies as a glaze on meat or add a bit to the stir fry.

The basic approach to making an herb jelly is to brew a strong tea, then add sugar and pectin to make it jell. Experimenting with amounts of sugar and substituting honey can cause “jelling failures,” but not to despair. A runny jelly becomes a herbal syrup (!) and useful in cooking, and perhaps as a topping. Such failures can be the basis of a refreshing summer drink. Never say never.

About making the special tea…

Many variations here. As a general rule pour 6 cups of boiling water over 1/2 to 1 ounce of dried herb or 3 cups of fresh chopped herb, then let the tea stand for several hours. A coffee filter works well for straining. Evaporation and absorption into the herbs will reduce he amount of tea. Use 4 to 4 1/2 cups of tea depending…

Basic Jelly Recipe

(Makes 3 pints)
4 cups herb tea
5 cups sugar
1 package (13/4 ounces) powdered pectin or 3 ounces liquid pectin

Don’t double the recipe. Problems.

Use a large, deep saucepan, as jelly can triple in volume when it’s boiling.

Canning jars, new lids, and rust-free screw rings must be boiled for 10 minutes and left sitting in a boiling water bath until used.

You need a jelly funnel, ladle, jar tongs, and hot pads.

Measure the sugar into a bowl and set it aside.

With powdered pectin add the pectin the cold herbal tea, bring to a strong boil, then add the sugar all at once, stirring constantly.

If using liquid pectin, add the sugar to the tea and have the mixtures at a strong boil before adding the pectin. With the mixture on a hard rolling boil that can’t be stirred down, stir vigorously for one minute while it boils at high heat. Can immediately.

Remove one jar at a time from the boiling water bath. Set the funnel on the rim and ladle jelly to within 1 / 4 inch of the top of the jar. You may add a clean sprig of an appropriate herb, but keep the quarter-inch headspace.

Wipe the rim of the jar clean, place lid on jar screw ring on top.

Process in a boiling water bath with two inches of water. 10 minutes for 8 ounce jars, 15 for pint jars. (The paraffin seals of our grandmothers is no longer deemed safe.)

Peppermint Jelly

2 cups light packed (2 1/2 ounces) mint leaves.

Chop the leaves before steeping

Rosemary Light Jelly

1/2 ounce dried rosemary, uncrushed

For ease of straining leave the dried rosemary uncrushed. To make a more strongly flavored jelly, use up to 2 ounces of crushed rosemary.

Sweet Fennel Jelly

1 ounce crushed fennel see

Buy powdered fennel from your favorite herb store.

What they saw this summer!

by Marjory Kinney

On August 18, seven members of the Black Swamp Herb Society – Marlene Long, Lois Savage, Jean Gamble, Dot Golden, Harriet Rosebrock, Nancy Seifert and Maijory Kinney -joined members of the Maumee Valley Herb Society on their annual summer bus trip. And what a trip it was!

We left from the Franklin Park Mall a little after 7:00 AM. Our first stop was Michigan State University where we had guided tours of the 4-H Children’s Garden, the Butterfly House, the perennial gardens, and various demonstration and test gardens. In the perennial gardens the Russian sage, autumn joy sedum, butterfly bush, and zebra grass made particularly grand displays.

After some time to wander about on our own and visit the gift shop, it was off to the Kellog Hotel and Conference Center for a delicious and filling lunch of spinach salad, grilled portobello mushrooms on tomato focaccia, raspberry linzer torte, and herbed iced tea. We were certainly ready for a leisurely guided walk around the W.J Beal Botanical Garden also on the MSU campus. This garden, which is the oldest continuing botanical garden in the US, is actually an outdoor laboratory with 15,000 identified plants group by various categories. For example, one collection demonstrated the range of plants found within individual plant families. The great variety within each family was readily observable: for instance, it came as a bit of a shock to actually see that poison hemlock is a member of the carrot family. In another part of the garden where plants were grouped by use, we leaned that hops produced a hemp-like fiber that was used for making rope and sacking. We also saw apple trees grown from grafts of an original tree planted by John Chapman (Johnny Appleseed) in Ohio.

With our heads full of such interesting tidbits and lore, we traveled on to our final stop at Grand Oak Herb Farm and the adjacent H & H Botanicals in Bancroft, MI, where we were warmly welcomed by Beulah Hargrove, her son John, and daughter-in-law Lea Ann. During our introductory tour, John astounded us with his fast knowledge of plants and his ability to refer to each and every plant by its botanical name. We were impressed with his collection of over 50 varieties of salvia, including a rare one with black flowers from the Andes. Needless to say, many of us could hardly wait to whip out our checkbooks and take some of the interesting and unusual herbs home. So while John and Lea Ann were helping us select our treasures, Beulah laid tea for us in her cozy tearoom. After a long and exciting day, we relaxed with ginger-peach tea, almost cream scones, and chocolate-almond scones, with Devonshire cream, lavender jelly, and quince-raspberry jam. All were delicious!

A bus load of tired but content, plant-laden day-trippers arrived back to Franklin Park Mall at about 9:00 PM. Any one of us would encourage our members to join our friends in the Maumee Valley Herb Society on their next trip. This one was very well-planned and organized ~ – and just great fun.

Name it!!!

Our Slaughter House mystery plant – people are always asking and nobody knows the name – is given a comer in Monet’s Garden in Giverney. Come on ladies, we HAVE to identify it and start bragging about BSHS and Monet’s garden. ( Photo – Frances Brent)

Volume 8, Issue 2, July 1999

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

Officers Installed

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

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

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

Some Gardening News

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

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

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

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

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

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

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

Cooking with Herbs

Classic Bouquets Garnis or Faggots

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

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

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

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

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

Travel Opportunity

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

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

More Thymly Stuff

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

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

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

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

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

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

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

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

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

Taken from Rodale’s Home Gardening Library “Herbs”

Was Worm

Was worm
swaddled in white.

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

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

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

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

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

Volume 8, Issue 3, August 1999

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

Gardening and member notes

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

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

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

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

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

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

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

Cooking with Herbs

Making your own herbal tea

A few reminders:

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

Two sources of ready to use herbs are:

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

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

Snappy Lemon

Hibiscus flower
Rose hips
Chicory
Orange peel
Lemon grass

Private Time

Camomile
Spearmint
Lemon grass
Blackberry leaves
Hawthorne berries

Alfalfa Tea Blend
(Rich in minerals and vitamins)

Alfalfa leaves
Hibiscus flowers
Mint leaves

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

A Dry Summer

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

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

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

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

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

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

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

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

It rained an inch and a half that night.

Drying flowers

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

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

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

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

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

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

Lady-Bird

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

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

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

– Caroline Southey

Marshmallow (Althea officinalis)

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

Volume 8, Issue 1, June 1999

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

Catch up on the news

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

April Notes

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

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

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

Adoption List

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

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

Site Plan

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

Cooking with Herbs

Companion Cooking with Herbs

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

Poultry
Garlic, oregano, rosemary, sage, savory

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

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

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

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

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

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

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

An Evil Bunny Fantasy

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

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

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

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

Work Sheets

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

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

May Notes

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

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

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

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

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

An unpleasant native

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

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

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

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

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

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

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

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

Thank you

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

The Seed Shop

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

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

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

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

– Muriel Stuart

Volume 7, Issue 8, April 1999

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

Garden notes and so forth

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

It makes one want to DIG IN.

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

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

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

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

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

Objective I: Maintain the garden features already in place

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

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

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

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

Signage identifies the gardens and the majority of the plants.

The Chicken Coop is a functioning storage area.

Objective II: Plan changes for the 1999 season

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

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

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

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

Cooking With Herbs

Hummus with Raspberry Vinegar

1 tablespoon olive oil
1 1/2 cup diced onion
2 tablespoons rasb erry vinegar
1 (15 1/2 ounce) can chickpeas (garbanzo beans) undrained
1 tablespoon chopped fresh cilantro or parsley
1/2 teaspoon ground cumin
1/2 teaspoon coarse ground black pepper
1/4 teaspoon salt
Garnish with cilantro or parsley sprigs.

Heat oil in nonstick skillet over medium-high heat. Add onion, and saute 5 minutes or until onion begins to brown. Add vinegar, and bring to a boil. Cook 2 minutes or until vinegar evaporates. Cool to room temperature.

Drain chickpeas through a sieve over a bowl, reserving 1/4 liquid. Place chickpeas and chopped cilantro/parsley in a food processor, or blender and process until mixture resembles coarse meal. Add onion mixture, 1/4 reserved liquid, cumin, pepper, and salt and process until smooth. Garnish if desired.

Yield 2 cups (serving size: 2 tablespoons).

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

Hummus is sort of a New Age food beloved by vegetarians – origin Middle East. Great served with pita bread or on whole grain crackers.

A spinach and strawberry salad comes together with a dash of raspberry vinegar and a sprinkling of sugar. The spinach should be torn into small pieces and the strawberries sliced 1/4 and 1/8 inches thick.

Angelica arcangelica is “herb of the month”

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

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

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

For your information:

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