The Sage Thymes, Feb 2001

Volume 10, Issue 2, February 2001

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

Minutes and other Matters

Old Home Christmas

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

President’s Report

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

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

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

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

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

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

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

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

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

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

Cooking with Herbs

Lentils and Bulgur Pilaf

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

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

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

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

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

Serves 6 to 8

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

From: Mediterranean Light by Martha Shulman

Lentils with Spinach

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

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

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

Four to six servings.

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

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

News from the Historical Center

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

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

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

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

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

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

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

As to the ponds…

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

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

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

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

From the Library

The Mediterranean Herb Cook Book by Georgeanne Brennan

Tea Ladies

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

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

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

We needed to get reorganized they need step saving storage.

Chicken Coop

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

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

Job Opportunity

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

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

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

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

Spread the word.

Stinging nettle (Urtica urens)

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

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

Sage Dispute

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

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

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

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

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

Excuse me! It’s International Herb Association. Ken

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

From Herb Society of America

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

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

Primrose (Primula vulgaris)

One of spring’s early flowers.

A guide to Forcing Flowers to Bring an Early Spring!

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