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
- 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.
- 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
