1 tablespoon olive oil 1 1/2 cup diced onion 2 tablespoons rasb erry vinegar 1 (15 1/2 ounce) can chickpeas (garbanzo beans) undrained 1 tablespoon chopped fresh cilantro or parsley 1/2 teaspoon ground cumin 1/2 teaspoon coarse ground black pepper 1/4 teaspoon salt Garnish with cilantro or parsley sprigs.
Heat oil in nonstick skillet over medium-high heat. Add onion, and saute 5 minutes or until onion begins to brown. Add vinegar, and bring to a boil. Cook 2 minutes or until vinegar evaporates. Cool to room temperature.
Drain chickpeas through a sieve over a bowl, reserving 1/4 liquid. Place chickpeas and chopped cilantro/parsley in a food processor, or blender and process until mixture resembles coarse meal. Add onion mixture, 1/4 reserved liquid, cumin, pepper, and salt and process until smooth. Garnish if desired.
Hummus is sort of a New Age food beloved by vegetarians – origin Middle East. Great served with pita bread or on whole grain crackers.
A spinach and strawberry salad comes together with a dash of raspberry vinegar and a sprinkling of sugar. The spinach should be torn into small pieces and the strawberries sliced 1/4 and 1/8 inches thick.
Best with fresh herbs, cut herb amounts in half with dried herbs – use what “sprigs ” are available in winter.
4 firm fish fillets, such as scrod, salmon, haddock, tuna (5 to 6 ounces each) 2 tablespoons chopped fresh basil 2 teaspoons cropped fresh thyme, rosemary, tarragon or dill dash of salt and ground black pepper 3 tablespoons fresh lemon juice 1 tomato, thickly sliced 4 lemon slices, or 8 lime slices 4 sprigs of thyme, rosemary, tarragon, basil or dill 4 teaspoons capers
Rinse fish and set aside. Preheat oven to 450
For each fillet, fold a 12 x 15 inch piece of cooking parchment in half to form a 12 x 7 1/2 inch rectangle and trim the corners to form a half heart shape. Open the parchment and place a fish fillet to one side of the center fold. Top the fillet with 1 1/2 teaspoons chopped basil, 1/2 of second herb of choice, sprinkle with salt and pepper and 2 teaspoons of lemon juice.
Cover with a slice of tomato, one lemon or two lime slices, sprig of herb, sprinkle on a teaspoon of capers. Fold the parchment over the fish and then, starting at one end and working around to the other end, carefully fold the cut edges two or three times to form a sealed packet.
Place the packets on an unoiled baking sheet and bake 15 -20 minutes – slightly longer for thick fillets. Avoid steam as you open packet to check the fish – it is done when fish flakes easily.
Place an open packet before each diner and serve with couscous or rice.
A simple low fat main course. Try with a fruit salsa.
1 1/2 pounds skinless, boneless fish fillets, such as whitefish, perch, sole 1 tablespoons canola oil 2 tablespoons lemon juice 1/4 cup minced fresh herbs, such as tarragon, chervil, fennel, parsley, thyme, basil, or chives, alone or in combination 1/2 cup old fashioned rolled oats 1/2 teaspoon salt 1/4 teaspoon ground pepper
Place fillets in a single layer in a dish. In a small bowl whisk together oil, lemon juice and 1 tablespoon herbs. Pour over fish and marinate in refrigerator for 30 minutes.
In a blender combine oats and remaining herbs. Heat oven to 450 degrees. Dip the fillets in the oatmeal mixture and place on baking pan coated with nonstick cooking spray. Bake 8 to 10 minutes, or until the fish flakes easily.
The Black Swamp Herb Socity, with Gardens at the Wood County Historical Center
Reports From Various Fronts
Flash! Gardens in bloom (sort of)
A March 14 visual check of the herb gardens revealed many hopeful signs of life. There is green everywhere, some, such as the yarrow are almost threatening in lushness. The chives are a dazzling green, and the tulips along the path are in full striped-leaf promise. The violets in the fragrance garden were a bit bedraggled, but in BLOOM. The other blooms were tiny for-get-me-not like blue clusters gracing an unknown weed in the culinary garden.
Chicken Coop is Clucking Along
The money has been approved for main renovations, but the Historical Society Board is prudently seeking a second bid. The specifications called for a treated wood floor. Working on chromium arsenic flooring (technically harmless – but you ought to read Organic Gardening on this subject!) didn’t seem to fit our image. The new specifications call for redwood and better floor bracing. There is a possibility our organization will pick up any cost differential.
We are seeking a Chairperson for an ad hoc committee to plan and design the interior furnishings. If interested call Frances. This could be fun and we do have a budget! The electrical outlets will be done at waist height as in a kitchen or bathroom.
Cooking with Herbs
Baked Fish with Oatmeal – Herb Crust
A simple low fat main course. Try with a fruit salsa.
1 1/2 pounds skinless, boneless fish fillets, such as whitefish, perch, sole 1 tablespoons canola oil 2 tablespoons lemon juice 1/4 cup minced fresh herbs, such as tarragon, chervil, fennel, parsley, thyme, basil, or chives, alone or in combination 1/2 cup old fashioned rolled oats 1/2 teaspoon salt 1/4 teaspoon ground pepper
Place fillets in a single layer in a dish. In a small bowl whisk together oil, lemon juice and 1 tablespoon herbs. Pour over fish and marinate in refrigerator for 30 minutes.
In a blender combine oats and remaining herbs. Heat oven to 450 degrees. Dip the fillets in the oatmeal mixture and place on baking pan coated with nonstick cooking spray. Bake 8 to 10 minutes, or until the fish flakes easily.
Best with fresh herbs, cut herb amounts in half with dried herbs – use what “sprigs ” are available in winter.
4 firm fish fillets, such as scrod, salmon, haddock, tuna (5 to 6 ounces each) 2 tablespoons chopped fresh basil 2 teaspoons cropped fresh thyme, rosemary, tarragon or dill dash of salt and ground black pepper 3 tablespoons fresh lemon juice 1 tomato, thickly sliced 4 lemon slices, or 8 lime slices 4 sprigs of thyme, rosemary, tarragon, basil or dill 4 teaspoons capers
Rinse fish and set aside. Preheat oven to 450
For each fillet, fold a 12 x 15 inch piece of cooking parchment in half to form a 12 x 7 1/2 inch rectangle and trim the corners to form a half heart shape. Open the parchment and place a fish fillet to one side of the center fold. Top the fillet with 1 1/2 teaspoons chopped basil, 1/2 of second herb of choice, sprinkle with salt and pepper and 2 teaspoons of lemon juice.
Cover with a slice of tomato, one lemon or two lime slices, sprig of herb, sprinkle on a teaspoon of capers. Fold the parchment over the fish and then, starting at one end and working around to the other end, carefully fold the cut edges two or three times to form a sealed packet.
Place the packets on an unoiled baking sheet and bake 15 -20 minutes – slightly longer for thick fillets. Avoid steam as you open packet to check the fish – it is done when fish flakes easily.
Place an open packet before each diner and serve with couscous or rice.
FROM SEED TO BLOOM: How to Grow over 500 Annuals, Perennials & Herbs By Eileen Powell
From the Publisher:
We had tried to start some Rose Campion for our perennial beds with no luck, until we read in this book that we needed to pre-chill the seeds which would then take 21-30 days to germinate. Problem solved!
If you plan to start your flowers and herbs from seed, it is definitely worth the investment to purchase a good germination book. We were thrilled to find one that covered so many varieties since the information is often difficult to find. In her book, Powell provides basic instructions for starting seeds indoors and out, but the real meat is the plant-by plant alphabetical (by Latin name) guide of 500 flowers md herbs. Each half-page listing of this large format book includes: plant hardiness, zone, flowering season, description, a line drawing, when and where to sow, planting depth, germination time, special requirements (chipping, soaking, or prechilling), when to transplant seedlings outdoors, spacing, light and soil requirements, and care and propagation tips for established plants. These factors are all absolutely crucial to successful propagation.
A handy common name /Latin genus index for all 500 plants is located at the back. Karen Storman, who’s in charge of testing all our seed, keeps this reference by her side.
Watch for a new book to be brought to the library each month. Members are encouraged to check out and remember to return the books, which are on many herbal topics.
Cooking tips and romantic legends
From Book of Rosemary by Jackie French
Rosemary Bridal Drink
2 cups lime juice 2 tablespoons rosemary leaves 2 cups sliced strawberries 6 cups ginger ale (traditionally ginger wine) Sugar and water to taste
Mix all ingredients. Don’t leave the rosemary leaves in for more than 20 minutes or the taste will be too strong. Scoop out the rosemary before serving.
If a maiden placed a plate of flour under a rosemary bush on midsummer night’s eve, her future husband’s initials would be written in it.
To see your true love in a dream, slip a piece of rosemary under the pillow.
A rosemary wreath on a grave promises faithfulness beyond death.
A bride would place three rosemary leaves in the “Song of Solomon” passage: ‘let him always kiss her with the kisses of his mouth, ’ and place the Bible under her husband’s pillow.
Marinated Olives
Choose some good black olives and place them in a jar with a little rosemary, a few cloves of garlic and a strip of lemon peel.
Fill the remaining space in the jar with olive oil. Leave the olives to marinate for at least a week before eating.
Marinated Cauliflower
Steam a very white cauliflower till almost tender. (You can either leave it whole, which can look spectacular, or cut it into ‘flowers.’). Plunge it into cold water.
Marinate the cauliflower in a mixture of 1/2 cup olive oil, 1 tablespoon chopped parsley, a little chopped rosemaiy, 2 tablespoons lemon juice, black pepper and 2 chopped dried tomatoes. Leave the cauliflower in the marinade for at least 2 hours. Serve cold.
The scent of burning rosemary renews one’s energy.
Greek students wore garlands of rosemary in their hair.
Rosemary is said to grow only in the gardens of the righteous.
Napoleon, on request from Josephine, bathed in rosemary water.
Rosemary tea was traditionally drunk to improve memory. Recent research says – maybe true.
Rosemary Honey
Heat 1 cup of honey with 1 cup rosemary leaves for 5 minutes. Strain and place in a jar. Leave 2 weeks then heat and strain again.
Baked Apples with Rosemary
Place 4 Granny Smith apples in a pan with skins lightly scored. Cover with a glaze of red wine, a few rosemary leaves and lots of brown sugar. Bake until soft.
Serve with whipped cream.
Rosemary is a plant of great service in afflictions of the Head and Nerves, helping the apoplexy, palsy and all kinds of convulsions..it strengthen the sight and the memory. J. Miller, 1732
Plant Auction
With gardens starting to green it is time to start thinking of spreading your botanical bounty through our annual plant auction. The auction is a good fund raiser, but even more important it gives gardeners a chance to try some new things, get advice from other members and is a good recruiting tool. Our gardens keep expanding, so must our memerships. Bring along a friend, who is free to contribute plants and to bid along with the rest of us. Plants may be potted, or even dug up that day and housed in plastic bags. (This works for fast faders like ferns.) LABELING is essential.
Chives are nice in salad. To cheese, they give a zest, Are very good in scrambled eggs. But I think I like them best growing as fringe in the garden. A trimming for flower beds Like rows of little rushes With dusty pinkish beads. – L. Young Correthers, These Blooming Herbs
Does everything go with rosemary?
The possibilities of Rosemary, Herb of the Year, will be explored at the next BSHS meeting, March 27. Marjory Kinney will lead the program, but audience participation is urged.
We will also be starting a seed exchange – that means extra seeds you have bought commercially, or seeds you have collected from your garden or the wild. Don’t have any seeds to exchange? OK. Someone might have something you want, and a token donation is welcome. Chris MacDonald is in charge of our first exchange, which will continue all spring.
Almost time to check the lavender for green shoots and to prune the plants back.
neighborhoodlink.com/bg
BSHS has gotten on the bandwagon. The Utilities Department of the City of BG has purchased a web site service that can up used by the HTML illiterate. The idea is to have a true community web site that serves local government, organizations and citizens. It is a wonderful idea. There are limitations, and we are trying to find a way to incorporate the work of our volunteer designer. We can be found by putting in the above address. Then click on MORE under clubs. Then click on the SEARCH button on the page that comes up – and there we are, with several pages to visit. We are working with the neighborhoodlink people in Colorado, trying to get a graphic on the home page. In theory we can, in reality we can’t.
Old Home Christmas
Work has already begun on things like aprons, catnip mice and Aro-mawraps. See Harriet for ideas and discussion.
Could salad really be that good? When created by BSHS members it could. Enjoying a pot luck evening of herbal food and games are Kandy Dukes, Louise Savage, Marlene Long, Lynne Beard, and Ruth Steele.
Welcome to Roscoe Village
(The following is included here for historical purposes.)
The Warehouse 400 N. Whitewoman Street Coshocton, Ohio Saturday, May 13, 2000 9:00 AM Registration and Welcome 9:30 AM Creative Use of Herbs in the New Century – Lynn Russell looks at new ways of making herbs part of our sensory world. 10:30 AM Walk-About among the Herbs Explore the village plantings with Carolyn Hayes, Director of Landscaping for Historic Roscoe Village Noon – A Roscoe Village Lunch 1:00 PM Rosemary and Friends Linda Turner, Western Reserve Unit Accomplished cook and experienced herbalist demonstrates culinary magic 2:00 PM An open-ended discussion to share ideas, concerns and problem solving. Come away with a bag full of new ideas and many new herb Mends. Please make your reservation before April 28, 2000.
As a group we haven’t traveled about much. It is time to refresh our sprnts and recharge our pruning batteries – get additional ideas and make some new friends. Those who have travelled as guests with the Maumee Valley group on their annual excursion always come back invigorated.
Frances Brent and Sandy Hayden are planning on making reservations for the meeting ($30 for members, $35 for nonmembers.) They will drive down the night of May 12, staying at the Roscoe Village Inn. Special rates have been negotiated. Call Frances for more information or if you plan to go.
Pizza garden ideas
“Winter savory is used commercially as a seasoning in salami. Winter savory was prized by the Romans as a disinfectant herb and was strew liberally on floor or burned in fires. In the garden, winter savory is good for creating knot designs.”
We are seriously thinking of developing our newly dug up garden into a Pizza Garden, i.e.. Children’s Garden. Some planting possibilities were noted in the last issue, and we are looking for CREATIVE ideas. Note Winter Savory as an ingredient in salami. We can’t grow a pig for sausage and pepperoni, but we do have a charming cement pig ready to put in place, and we even have a molded pineapple for those who like Hawaiian Pizza. Ideas, please!
Basil
Native to Asia, Africa, and South America, basils come in a great number of shapes, sizes, and flavors.
Common sweet basil (Ocimum basilicum) grows about 24 to 36 inches tall with 2-3 inch, smooth, bright green leaves. One of the best-flavored varieties of common basil is variously labelled as Perfume, Genoa, or Genovese. It has compact growth and dark, glossy green leaves. Lettuce leaf basil (O. frutescens) has foliage up to 6 inches long.
Dwarf, or bush basil (O. basilicum ‘minimum’) has tiny 1/2 inch leaves on plants 8 to 12 inches tall. The variety ‘Spicy Globe’ forms very rounded drawf plants. There is also a dwarf variety with purple leaves (O. basilicum ‘Purpurascens’) and dark opal basil (O. purpurem). These have purple flowers as well. The varieties ‘Purple Ruffles’ and ‘Green Ruffles’ have leaves that are very puckered. Sweet-fine basil (O. compactus) has small, fruit-scented leaves on 18 inch plants.
Dorthy Golden is our culinary gardener this year. Let’s see how many kinds of basil she plants in her garden.
The Black Swamp Herb Socity, with Gardens at the Wood County Historical Center
Exciting Times
Chicken Coops, Children’s Gardens, Spread Sheets, Rosemary’s Babies – What a Year! Way back in the year one when our founding mothers had a gleam in their eyes that lead to four traditional formal gardens in a square, an annual/wild flower garden, thyme gardens, a native garden, an ivy walkway, numerous old time roses, a butterfly garden, a white garden – all of which leads people to say – “The prettiest place on the grounds” – which everyone knows means us – there was The Chicken Coop.
Ugh! Curtains in the windows and white flowers and hen and chickens out front and various massive clean up efforts lead by Angela could not disguise the fact it is a pretty foul place. (Sorry!) We have been able to store tools, soil amendments and supplies guarded by tight plastic containers, but most exit coughing and sneezing and longing for a shower. Significant others tend to sneer and have unkind words like, “That place is disgusting!”
Well, all that is about to change! Our rusty electrical line running from the old Slaughter House is getting a full upgrade with buried lines, circuit breakers – all designed to pass any code inspection. The moldering lathe walls are about to be covered with dry wall, the cracked cement floor will be covered with treated wood flooring and the nonfunctional doors will be made operational so we can access future greenhouse and patio! The Facilities and Property Committee, the Finance Committee and the Full Board of the Historical Society has approved the estimated $9,600 cost of all this.
We as a group have to decide how to arrange and best use the cleaned up space shelves? bins? benches? work tables? wall hangings? This should be such fun. Think if you would like to serve on an interior design committee.
Our finances are in good shape. Sandy will have an updated report February 28. We might want to supplement the Museum funds as the plans and work progress and we see opportunities. We will talk.
Young helpers dug up a new bed for us last fall, which was heavily supplemented with organic matter. Could that be a future Children s Garden? Check last Sage Thyme issue for ideas.
Rosemary is the “herb of the year” Let us remember to collect recipes, cultivars and concoctions that feature this lovely scented herb.
A light exists in spring Not present on the year At any other period. When March is scarcely here.
A color stands abroad On solitary hills That science cannot overtake, But human nature feels.
It waits upon the lawn: It shows the furthest tree Upon the furthest slope we know; It almost speaks to me.
– Emily Dickinson
(The bulk of this month’s newsletter consists of a spreadsheet with income and expenses for the 1999 Christmas sale. It has no relevance here.)
The Black Swamp Herb Socity, with Gardens at the Wood County Historical Center
A Potpourri of Thoughts & Events
For years Christmas sales and special events were marked by the sight of Angela Bair, our treasurer, flying in with the cash box stuffed with change, receipt books, calculator, pencil and all that was needed. She has filled out the forms and handled the sales tax to keep us legal. Many, many thanks for the years of service. Due to her many life pressures Angela is retiring from this job and Sandy Hayden will be taking her place. Thank you Sandy.
After Christmas sales of Aromawraps remain brisk. Completed wraps are in a plastic bin in the Chicken Coop if anyone is interested. The Society gave wraps as parting gifts to retiring Andrew Kalmar and Pat Smith. When in pain they can remember us fondly. We will have a sewing party in February, as this is a year round project.
On the next page are some ideas for a “Children’s Garden.” Neither are terribly complicated. If anybody is interested in making that a special project, perhaps with a friend, let Frances or Chris know.
Progress report on the Chicken Coop! A contractor and electrician have been out to survey the job. Estimates are being made on complete rewiring. We are looking at a new fuse box, fluorescent lighting designed for unheated buildings and outlets on every wall. Doors (notice the plural) will be made accessible and we are talking dry wall over the “historic” lathe work. Imagine the joys of a wooden floor.
Share any high priority remodeling ideas you have with Frances.
Monday, January 24 with Marlene Long and Louise Savage hostessing, is our first meeting in the new year. The Master Gardener Program will be lead by Phyllis Hyder. We are invited to MVHS March 11 book signing with Joy Larkham of Creative Vegetable Gardening at 2 pm at the Botanical Garden. Reservation are $3.00. Mark your calendars for the annual joint bus trip on August 16 to Cleveland Botanical Gardens plus other joys.
Phyllis e-mailed: “I am a relatively new, but passionate gardener! This passion has led me to become a Master Gardener (class of *99). I am Vice President of the Maumee Valley Herb Society and a member of the Organic Garden Club at the 577 Foundation and the Countyside Garden Club. A fair number of my volunteer hours are spent in the herb garden at the Toledo Botanical Garden and the Waterville Land Lab. At home, I experiment with composting (including vermicomposting), water gardening, and tend to a variety of mixed perennial beds. Mostly I enjoy interacting with gardeners who share my enthusiasm to learn more and experiment with all facets of gardening and who are eager to pass on their experience to others.”
Recipes for a Child’s Herb Garden & Love
(From the website of the Herb Society of America)
A Pizza Garden
Allium sativum – Garlic Allium cepa – Onion Brassica oleracea – Botrytis Group Broccoli Capsicum Annum – Pepper Coriandrum sativum – Cilantro Cynara scolymus – Artichoke Lycopersicon esculentum – Plum, or Roma Tomato Ocimum basilicum – Basil Origanum vulgare ssp. hirtum – Oregano Petroselinum crispum var. neopolitanum – Italian Parsley Spinacia oleracea – Spinach
Language of herbal love
“There’s fennel for you, and columbines. There’s rue for you; and here’s some for me. We may call it herb of grace a Sundays. O, you must wear your rue with a difference. There’s a daisy. I would give you some violets, but they wither’d all when my father died.” Ophelia, Hamlet Act IV, Scene 5
Herbs have served as symbols of human emotions in many cultures and over many generations. A medieval painter used flowers and herbs as so many cartoon captions.
In Victorian England there was a revival of such sentiments and a codified language of love, potentially useful to planners of engagement parties, weddings and anniversaries.
Burnet: a merry heart Calendula: health, joy Carnation: admiration, pure love Dill: good spirits Johnny-jump up: happy thoughts Ivy: fidelity, wedding love Lamb’s ears: support Lavender: devotion, undying love, luck Lemon verbena; unity Marjoram: blushes, joy Mint: warmth of feeling Myrtle: fidelity, everlasting love, married bliss Oregano: joy, happiness Parsley: festivity Queen-Anne’s lace: protection Rose (pink): beauty, grace; (red) passion, love, luck; (while) unity, love, respect, innocence Rose geranium: preference Sage: domestic virtue, long life Silver-king artemisia: sentimental recollections Thyme: courage, strength Verbena: faithfulness, marriage Wormwood: affection
An International Garden
Allium christophii – Star of Persia Allium fistulosum – Welsh Onion Allium satiimm var. ophioscorodon – French Garlic Arctotis spp. – African Daisy Artemisia dracunculus – “Satova” French Tarragon Lavandula Angustifolia – English Lavender Lavandula stoechas – French Lavender Matricaria recutita – German Chamomile Nepeta sibirica – Siberian Catmint Origanum vulgare ssp. hirtum – Greek Oregano Perovskia atriplicifolia – Russian Sage Petroselinum crispum var. neopolitanum – Italian Parsley Tagetes erecta – African Marigold Tithonia rotundifolia – Mexican Sunflower Zinnia angustifolia – Mexican Zinnia
Rosemary – herb of the year – folklore
Rosemary
“There’s rosemary, that’s for remembrance; pray you love, remember.” – Ophelia, Hamlet, Act IV, Scene 5
Rosemary has long symbolized love, loyalty and friendship. Rosemary sprigs dropped in a grave is a gesture to remember and celebrate the deceased. Medieval Europe thought of rosemary as a guardian against evil and a plant that would grow only in the garden of the righteous. A wreath of rosemary was a study aid in ancient Greece. In homes where rosemary flourishes the woman is supposedly in charge. “Rosemary will not grow well unless the Mistress is master.”
Some Hip Ideas
It is a pleasure just saying the phrase “rose hip.” Saying and seeing are not doing anything. Advice from the February The Herb Companion, written by Toledo’s Rachel Albert-Matesz, gives some clues.
Rose hips are ready to pick as soon as they have attained their mature color. Light frost brings out sweetness, but hard freezing and thawing are not good. Do not use hips from chemically sprayed plants. Process soon after picking to preserve Vitamin C content.
To dry hips – wash large hips, cut off blossom and stem ends, cut in half, remove the seeds, spread on trays, and dry in an oven set at 110 degrees until hips are hard and brittle. Small hips can be dried whole. Store in airtight jars.
May be frozen in plastic bags after washing and trimming.
When ready to use, cover hips with water and simmer until soft. Strain out any seeds and use the pulp for jam or jelly. (See Sage Thymes, September 99).
Recommended reference for those interested in medicinal herbs: Earl Mindell’s Herb Bible.
‘The plants that are closest to you are those of your childhood. Those are the ones you truly love.” – V.S. Naipal
