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The Wisconsin Herbalist,

and friends

wisconsinherbalist@msn.com

www.thewisconsinherbalist.com Post Office Box 277 – Seymour WI 54165

April 2012 Issue 6

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From: The Wisconsin Herbalist, and Friends We saw a sign the other day: “It’s been so nice, I wet my plants”! How true that was for March, but April has been a little different. We’re either going to have some wonderful crops early, or not many at all. Keep your fingers crossed. With this issue we’re introducing our new Crafts Editor, Patty Nellis from Oneida and part of the Northeast Wi Unit. Patty has some great ideas. A recycled herb rack is her first contribution – and knowing Patty, we’ll have a lot more great ideas for the future. In July we’d like to let you know what shops around Wisconsin sell loose herbs – that you might frequent. If you have a favorite, please write and let us know so we can contact them for information. We’ll have the scoop on the Oneida Tribe’s natural product retail outlet – Tsyunhehkwa – in July. Our next issue will be in July – the deadline for articles is June 15

th.

Happy Spring! The Wisconsin Herbalist

NEXT ISSUE – 15 July 2012 Deadline – 15 June 2012

The opinions of the writers are not necessarily those of The Wisconsin Herbalist.

The Wisconsin Herbalist does not recommend or endorse any diagnosis or treatments with any botanical or pharmaceutical substances. When plants are used as medicine, they become medicine with all the same effects as pharmaceuticals. Any medicine, botanical or pharmaceutical should only be used under the guidance of your trusted health care professional. We believe that each person bears full responsibility for his or her own well-being and health.

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Contents

A Walk on the Wild Side Jackie Johnson 4

Herb Faire – May 26 WI Unit 9

Edible Forest Tracy Albrecht 10

Midwest Women’s Conference – July 29 16

Herbal Trivia Quiz 17

The Still Room Jane Cole 18

Want to Start a Garden Melissa Hauk 20

Plant Families – Mustard or Cabbage Family Morgan Campbell 23

Mustard Mary Learman 26

Natural Antibacterial Hand Sanitizer Emily Haupt 32

Herb of the Quarter – Monarda Jackie Johnson 34

Monarda Recipes Cath McGregor 40

Websites of Interest 43

Reflexology Class September 8th

44

Raised Beds and Hoop Hosues Lynn Green/Rodney Webster

45

Book Reviews – Non-Fiction Shirley Martin 51

Book Review – Death by Darjeeling Kristin Urban 53

Maple – A Spring Tradition Linda Conroy 55

Isla Burgess Seminar – July 6 58

Gardeners Lotion Bars Wisconsin Herbalist 59

Salsa Gardening Cathy Matel 61

Roses – Planting, Growing, Pruning Kristin Urban 64

Make an Herb Drying Rack Patty Nellis 69

Madison Herb Society Carrie Wilkey 72

All About Herb Lecture Series 74

For the Cooks Among Us Patty Bellin 73

Navarino Nature Center 78

1st Annual Herb Fair in Porterfield 79

ArcaMax Gardening Tips 81

What We’re Doing – WI Unit, NEWHSA, Madison HS

84

Calendar 86

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A Walk on the Wild Side Jackie Johnson

NEWHSA, Scented Gardens, Master

Gardener

The weather has been unseasonably warm and everything seems to be blooming early. Stats out yesterday say Wisconsin had the warmest March in history. Try to get out and see these native plants. Pictures have been included to help you identify them. Most of these are found in woodlands.

Native North American plants do not have thousands of years of written documentation outlining their historical uses as do their European counterparts. Most are protected. Please respect the plants and let them live in their natural environment. Look, take pictures, but leave them to propagate so that others may enjoy them for generations to come. Check out the Wild Ones organization in your area for more information and to volunteer to help in their efforts to save our natives species.

Marsh Marigold

Caltha palustris

Rannunculaceae Family

(Buttercup family)

Common Names: Cowslip, Water

Blobs. Horse Blobs. Bull's Eyes.

Every part of plant is strongly

irritant. There are cases are on

record of serious effects produced

experimenting with it.

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Trout Lily

Erythronium americanum

Lily family

Common Names: Dog-tooth violet,

Erythronium, Lamb's tongue,

Rattlesnake violet, Serpent's tongue,

Snake leaf, Yellow snakeleaf,

The name came from spots on leaves –

very trout-like.

Trout lilies need to create a large

exclusive “colony” before blooming – a chemical contained within doesn't allow

much else to grow among the plants. Once it feels "safe" in its area Trout

Lilies start to blossom. Pollinated by ants, after the seed is planted, it takes

up to seven years to make a mature plant. Watch for colonies of these.

Trillium

Trillium erectum

Lily family

Names: Bethroot, birthroot, cough

root, ground lily, Indian Balm, Indian

Shamrock

Everyone’s favorite!

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Nodding Trillium

Trillium cernuum

Lily family

Even more rare than trilliums – please

just take pictures!

This one was found near Crivitz in the

ditch.

Bloodroot

Sanguinaria canadensis.

Poppy family

Names: Indian Paint. Tetterwort. Red

Pucoon. Red Root. Coon Root.

Root juice is blood red and has been used

for dying clothing and as an insect repellent in the past. Many early mouth

washes contained Bloodroot.

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Jack in Pulpit

Arisaema atrorubens

Arum Family

Other names: `Indian turnip, wild turnip, marsh

pepper, bog onion, brown dragon, starchwort

Jack in Pulpits need 2 leaves in order to set fruit.

Can get quite tall – some of mine are over 2 feet.

May Apple Podophyllum peltatum Barberry Family Other names: American Mandrake, ground lemon, raccoon-berry

Plant, seeds and roots are poisonous, even small doses may drastically lower

pulse. Only fruit when ripe is edible but use extreme caution. Grows in colonies.

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Wild Ginger Asarum canadense Artistolochiaceae (Birthwort) Family Other names: Canada snakeroot,

false coltsfoot, colic root, Indian

ginger

Was used for seasoning and candy

in the past. It is totally unrelated

to Zingiber (the ginger with which

we are more familiar) but the

historical uses were similar.

Dutchman’s Breeches

Dicentra cucullaria

Fumitory Family

(Bleeding Heart Family –

Can you see the

resemblance?)

The leaves are occasionally

eaten by white-tailed deer

but are toxic to sheep,

cattle, and goats, and can

cause skin rashes in

humans.

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The Herb Society of America - Wisconsin Unit

Herb Fair-2012 At Boerner Botanical Gardens

9400 Boerner Drive, Hales Corners, WI 53130

Saturday, May 26, 9am-4pm

Free Parking and Fair Entry

Herb Plants for Sale, Educational Seminars, Artists, Artisans & Vendors “Tea Room” Serving Herbal Teas and Herbal Baked Goods

“Thyme Square” Featuring Herbal Items Made by Wisconsin Unit Members

“Cooking with Roses” Culinary Class at 10:30 am and 1:00 pm

Featuring Chef Felix Rosado of Bartolotta’s Catering Register by e-mail HerbFair_WI@zoho.com or call Nell at 414-228-9787, specify preferred time; $15 prior to April 28, $20 after April 28

Seminars throughout the day ($5.00 each at the door)

9:30 am From Dreams to Reality: Jane Hawley-Stevens, A USDA Grant recipient, speaks of how receiving the grant helped make her “dreams” of bringing more plants to people a “reality”.

11:30 am What’s Eating my Herbs (including Roses)? From Aphids &Japanese Beetles to Spider

Mites, How to Minimize Plant Damage Organically: Nino Ridgway, PhD. Entomology

2:00 pm Improve Your Garden Design through Photography: Members of Creative Image Photo Club

3:00 pm About the Rose: How It Traveled West with the Pioneers; How to Start It from a Seed;

How to Care for Today’s Roses: Members of the Greater Milwaukee Rose Society

Herb Garden Tour

12:30 pm Led by Peggy Gibbs-Zautke, BBG Herb and Rose Garden Horticulturist. Free to members of HSA, FBBG or AHS reciprocal groups. $5.00 BBG entry fee for all others.

Visit us at: www.herb-society-wisconsin.org Information for Vendors: HerbFair_WI@zoho.com Questions: Gerry, Herb Fair Co-Chair (262) 375-8626

Directions: boernerbotanicalgardens.org/support/v1.html

The Rose

2012 Herb of the Year

Special Thanks to Bartolotta’s Catering

and

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THE EDIBLE FOREST

The Linden? The Lime? The

Basswood????? By Tracy Albrecht

Scented Gardens

So many species, so many names and so many uses.

Tilia Americana is the scientific name for the American Linden which is

commonly called Basswood in North America. This tree is native to North

America and is used as a shade or specimen tree on commercial properties. It

is also native throughout most of the temperate northern hemisphere and its

genus consists of about 30 species. The greatest species diversity is found in

Asia. The tree also occurs in Europe and Eastern America.

As large, deciduous trees, the Tilia species often reach heights of 66 to 130

feet tall and have leaves that are 2 to 8 inches across. Specifically, the

American Linden reaches heights of 40 to 50 feet with a width of 35 to 40

feet although they have been known to have grown upward of 80 to 100 feet.

As a young tree it is pyramidal in shape and as the American Linden matures it

becomes more rounded, coarse and dense.

The leaves on the American Linden tree are simple heart-shaped leaves that

are green on the top and a paler green on the underside. These coarse leaves

measure 3 to 6 inches long and 3 to 6 inches wide and have serrated edges. In

the spring, the trees produce creamy white or light yellow flowers.

Surrounded by a thick shell, the fruits of the American Linden are just ¼ inch

in length. Linden leaves are high in calcium, magnesium, nitrogen and

potassium.

The flowers on the trees bloom in June and July. They are fragrant and

nectar-producing, the medicinal lime blossom. Linden trees have the

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reputation of making the best honey in the world as the bees collect pollen

from it. All of the Tilias may be grown by cutting and grafting as well as by

seed. They grow rapidly in rich soil but are subject to the attack of many

insects. Aphids, in particular, are attracted by the rich supply the Linden

tree’s sap, and are themselves often “farmed” by the ants for the production

of the sap. The ants collect the sap for their own use and the result can often

be a dripping of excess sap onto the lower branches and leaves…and anything

else below. Victims of this coating of the sticky syrup are unsuspecting cars

parked under the shade of these trees. Interestingly enough, the ant/aphid

‘farming’ process doesn’t appear to cause any serious damage to the tress.

In Europe, linden trees are known to have reached ages measured in centuries,

if not longer. Some examples include: In Westonbirt Arboretum in

Gloucestershire there is a growth of talia cordata estimated to be 2, 00 years

old. The Tilia of Neunenstadt am Kocher in

Baden-Wurttemberg, Germany, was one

thousand years old when it fell. There is a

Tilia in the courtyard of the Imperial Castle

at Nuremberg which tradition says was

planted by the Empress Cunigunde, the wife

of Henry II of Germany. This would make

the tree about 900 years old in 1900 when it

was described.

Species

Tilia americana L. – Basswood, American Linden

Tilia amurensis – Amur Lime, Amur Linden

Tilia argentea – Silver Lime

Tilia caroliniana – Carolina Basswood

Tilia chinensis

Tilia chingiana Hu & W.C.Cheng

Tilia cordata Mill. – Small-leaved Lime, Little-leaf Linden or Greenspire

Linden

Tilia dasystyla Steven

Tilia euchlora – Caucasian Lime

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Tilia henryana Szyszyl. – Henry's Lime, Henry's Linden

Tilia heterophylla Vent. – White Basswood

Tilia hupehensis – Hubei Lime

Tilia insularis

Tilia intonsa

Tilia japonica – Japanese Lime, Shina (When used as a laminate)

†Tilia johnsoni Wolfe & Wehr Eocene; Washington and British Columbia

Tilia kiusiana

Tilia mandshurica – Manchurian Lime

Tilia maximowicziana

Tilia mexicana (T. americana var. mexicana)

Tilia miqueliana

Tilia mongolica – Mongolian Lime, Mongolian Linden

Tilia nasczokinii – Nasczokin's Lime, Nasczokin's Linden

Tilia nobilis

Tilia occidentalis – West lime

Tilia oliveri – Oliver's Lime

Tilia paucicostata

Tilia platyphyllos Scop. – Large-leaved Lime

Tilia rubra – Red Stem Lime (syn. T. platyphyllos var. rubra)

Tilia tomentosa Moench – Silver Lime, Silver Linden

Tilia tuan

For centuries the medicinal properties of the linden tree have been well known.

The medicinal herb constitutes part of lime species. Tilia is the scientific name

for the linden tree. No safety information exists regarding the herb. It is

however advisable that you talk to your medical service provider prior to being

put on a medication regarding your health issue.

Having a high concentration of active compounds,

Tilia cordata is the preferred species for medical

use. Most of the medical research has focused on

Tilia cordata although other species have been also

used somewhat interchangeably and medicinally.

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Tilia cordata is said to be a nervine, used by herbalists in treating hysteria,

restlessness and headaches. The fruit is somewhat sweet and mucilaginous,

and the dried flowers are mildly sweet and sticky. Due to the aromatic volatile

oils found in the flowers, limeflower tea has a pleasing taste. Flavonoids which

act as antioxidants, volatile oils, and mucilaginous constituents which soothe

and reduce inflammation are all active ingredients found in the Tilia flowers.

The plant also contains tannins that can act as an astringent. The leaf buds and

young leaves are edible raw and, usually, the double-flowered species are used

to make perfumes.

Some suggestions of how the linden tree’s properties are applied are as

follows:

Antispasmodic-the linden tree may be used in helping in relaxing and calming

the muscles during a spasm. It is also able to relieve stress through its

sedative properties. This will allow for spasm and tension to decrease.

Volatile oil is an active flower ingredient. These oils contain sedative

properties which allow the herb to assist in relaxing muscle spasms including

digestive systems spasms.

Sedative-The volatile oil which is an active ingredient in linden tree gives the

tree a great number of sedative properties. It has been used in the

treatment of high blood pressure and nervous palpitations. The linden tree

may produce sleepiness and assist people in having longer and better sleep.

The therapeutic application found in linden lowers blood pressure in a lot of

people. It does this mostly by lowering stress and anxiety which in turn

reduces high blood pressure.

Anti-Anxiety-Again, with the sedative properties that this tree contains, it

can be used by those who suffer from anxiety because of its ability to calm

and relax. Flowers can be added to baths for hysteria or steeped in a tea to

relieve anxiety-related indigestion.

Flus and Colds-It may be useful for relieving common cold symptoms since this

herb is able to decongest the body. The flowers are good resources for

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inducing sweating and decongestion. It has been stated by the University of

Maryland Medical Center that linden is used nowadays in a lot of cough and

cold remedies. It treats sinus headaches because it helps in decongesting the

lungs and nose.

Dry Skin-Because of their emollient property, Linden is able to heal skin that

is dry quickly and relieve itching. Many lotions have linden included in them.

To summarize, the linden is helpful in treating numerous

ailments. Linden flowers are used in herbalism for headache

(particularly migraine), sedative, diuretic, antispasmodic, high

blood pressure, colds, fever, cough, infections and

inflammation. There has been new evidence that shows the

flowers may be hepatoprotective. The wood is used for liver

and gallbladder disorders as well as cellulitis. Wood that is

burned to charcoal is ingested to treat intestinal disorders and used topically

to treat edema or infection such as the cellulitis or ulcers of the lower leg.

The timber of the linden tree has very little grain and is therefore soft and

easily worked. It was often used for constructing shields during the Viking

Era. It is a popular wood for model building and intricate carving. It was the

classic wood for sculpture from the Middle Ages onwards, especially in

Germany, and is the material for the elaborate altar pieces of Veit Stoss,

Tilman Riemenschneider, and many others. With the good acoustic properties

and ease of working, the linden tree wood is popular for electric guitar and

bass bodies and for wind instruments such as recorders. It is sometimes used

in the percussion industry as material for drum shells both to enhance their

sound and their aesthetics.

The aquarium industry also uses Tilia as an air diffuser inside of protein

skimmers. Air pumped through the grain of wood turns into consistently very

fine bubbles which is difficult to achieve with any other natural or man-made

medium. The downfall is that the wood decomposes underwater at a much

faster rate than ceramic air stones and must be replaced more frequently for

maximum efficiency.

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The shutters and window-blind industries also consider this the wood of

choice. Real wood blinds are often made from this lightweight but strong and

stable wood which is well suited to natural and stained finishes.

The basswood name originates from the inner fibrous bark of the tree known

as bast. There is a very strong fiber obtained from this by peeling off the

bark and soaking it in water for a month. Afterwards, the inner fibers can be

easily separated. Bast that is obtained from the inside of the bark of the

linden tree has been used by the Ainu people of Japan to weave their

traditional clothing, the attus.

Don’t forget

National Herb Day

Saturday,

May 5, 2012

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HERBAL TRIVIA QUIZ

1. Symbolizing peace and prosperity, it is the

first fruit mentioned in the Bible.

2. This root was commonly added to make

medicines sweeter.

3. Recent research indicates that sniffing this

tree’s fruit, may help you lose weight.

4. The hollow stems of this plant are great in Bloody Marys.

5. This nervine plant’s roots are loved by cats almost as much as catnip?

6. This Native American knobby tuber gets it’s sweetness from inulin, and

has been used similarly to the potato by Native Americans & early settlers.

7. This herb was used by the Romans to strengthen memory and was often

found in both bridal bouquets and at funerals.

8. This South American native can get 10’ tall in the wild, and has been used

for its lemony taste. (But bring it in during winter in Wisconsin.)

9. This early spring native puts out so much energy it often melts the snow

and ice around it.

10. Don’t look for this astringent plant’s yellow flowers until fall.

Answers: Page 33

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The Still Room

Preparing and Preserving Herbs for

Bath and Body

By Jane Cole, Herbs and Thyme

During the Middle Ages in Northern Europe and Britain, all medical practioners

were in Holy Orders, and hospitals were generally attached to monasteries.

Medical treatment was based on herbal remedies accompanied by a mixture of

remnants of pagan belief, superstition, as well as prayers to Christian saints.

The emphasis for Benedictine monasteries in particular was hospitality for

travelers and aid for the sick.

Within monastery walls would be found the cloister and church, priors lodging

and guest house, kitchen, court with cellarers garden, vineyard, cemetery,

hospice, herbarium, infirmary garden. Monasteries contributed much to the

study and knowledge of horticulture as well as to the dissemination of medical

and botanical thought collecting, copying and illustrating manuscripts. (The

printing press did not make its appearance until 1476 in England, and it was

well into the mid 1500’s before books were appearing with any regularity: that

was the age of herbals of Turner, Gerard, Parkinson and Culpepper.).

While the Easter principles of diet, exercise and fresh air were sometimes

taught in the 10-12th centuries, seriously scientific studies into properties of

plants did not begin until the early years of the Renaissance (1300’s). About

that time, the lady of the manor or castle was expected to have a “stillroom” in

which to dry and store herbs, to prepare medicines and ointments to treat

wounds and illness as well as dyes, soaps, and beauty preparations.

There were “simplers’ or Herb Women in isolated areas who gathered herbs

(simples), made salves, poultices and teas and acted as midwives.

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Many remedies were taken as tisanes (teas) and were made by infusion (1/2 oz

dry and 1 oz fresh herb with 2 cups boiling water poured over, cover, infuse 5 –

30 minutes). If roots, bark or berries are used, you make a decoction: herb

and water are placed in the pot together, brought to a boil and simmered 5 –

60 minutes depending on the recipe.

Massage and healing oils were made by infusing herbs in vegetable oil: pack

herbs (the part to be used, i.e. flower, leaf, root etc) in a jar, cover completely

with oil; cover with a lid or muslin let stand in a warm place 2-3 weeks, strain

out the herb, add fresh herb to the oil, stand 2 more weeks, strain and bottle.

(St Johnswort and calendula were two flowers that were frequently prepared

this way.)

Sometimes the lady of the castle would use comfrey, plantain, chickweed and

prepare it by heating the oil in a water bath/double boiler about three hours,

straining out the plant material using cheesecloth, and storing in bottles or

jars.

For an ointment or a salve – they would use only oils, fats and beeswax which

were used to form a layer over the skin.

Creams were made with oils, fats, beeswax and water and were used to soften

and blend with the skin.

Lotions were a water based mixture applied to sooth irritate or inflamed skin.

Maceration involved steeping the plant material in cold water overnight.

Tincturing used alcohol or alcohol and water to steep the herb fort several

weeks. The alcohol extracted the plants active ingredients and acted as a

preservative.

The aroma that healing properties of the herbs essential oils were released in

warm water and were used to help to relax the body and the mind, ease aching

muscles, relieve congestion, refresh and invigorate. You can do this now by

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adding an herb infusion to your bath: Simmer one cup of herb in two cups of

water for 20-30 minutes, strain into the bath water. OR you can mix the

herbs of choice together and place them in a muslin bag, tie with a string and

hang over the faucet to run your bath water. Or you can use 4-5 drops of

essential oil and swish well to disperse.

Some combinations of herbs used then and still popular today are:

Sensitive skin: Chamomile, calendula, laver, mallow root, mint

Relaxation: Lavender, chamomile, lemon verbena, scented geraniums

Circulation: Rosemary, juniper berries, mustard

Beauty: Roses, elder flower, lady’s mantle, angelica, lovage

Other additives which helped sooth the skin and muscles included sea salts,

oatmeal, milk, and herbed vinegars.

Want to Start a Garden?

Melissa Hauk

Aurora’s Apporthecary

Fox Valley Herb Society

It’s unusually warm out there and we are itching to get out in the garden.

If you are planning a new herb garden this year it’s a good idea to get it

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planned out on paper. I do this every year because we gardeners like to move

things around and try new things.

First we need to assess the site. Take measurements and record these on

your graph paper. Sit in your “new garden” and figure out how many hours of

the day it will receive full sun. Many plants need at least 6 hour of sun. Don’t

be discouraged if you have shade though. Research which plants thrive in

shade. I gardened in shade for many years and experimented with all herbs.

Next assess your soil. You can send samples of your soil in for a test, but

most herbs aren’t too picky. Think about where the individual plant originates

from. Many of our favorite culinary herbs come from the Mediterranean

region where they are growing in rocky sandy cliff sides. Our native herbs

such as Echinacea and Monarda grow in the fields and prairies. Most of the

Mint family doesn’t mind wet soil.

Now, which herbs do you want to grow? What are you going to do with

these herbs? There are many types of gardens that you can design. Formal

garden or informal? A cottage garden incorporates flowers, vegetables, vines

and trees in with your herbs. A pottager is generally a kitchen garden with all

edibles in it. There are many fun themes you can design with like a medicine

garden, a bible or Shakespearian garden, tea garden, lemon garden, moon

garden, and a culinary herb garden of course.

It is time to put plants on your graph paper. On the plant tags it usually tells

you how tall and wide your plant will be at maturity. When first starting a

garden you will want to fill it with your new tiny plants. These will get bigger,

and you must give each one adequate space, so stick to your plan.

Some good herb plants to start with:

Mint~ Make sure you keep it in check, or grow it where it will have free reign.

Grows fast. Delicious flavor. Does not grow from seed.

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Chamomile~ I suggest the annual variety (German) it grows easily from seed

and will reseed itself next year. A tea made from the flowers is very soothing

for the nerves and the digestive system

Basil~ Easy to grow, many types to choose from. It is an annual, so every year

in its spot you can pick a different variety to try.

Chive~. Nea t and tidy for boarders. Edible flowers, Bunny rabit deterrent.

Greek Oregano~ great flavor, perennial

St. John’s Wort~ Native, easy to grow. Harvest the flowers in bloom to make a

great skin healing oil.

Lavender~ a little finicky, but a delight to the senses

Lemon Balm~ yummy and good for mosquito bites!

*Learn more about herbs in classes at Aurora’s Apothecary on

3197 Mill Road, in Morrison. Call 920-430-7846 for dates and reservations!

Aurora’s Apothecary will be officially opening for the season on May 5th!

Check our face book page for hours and classes!

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Plant Families - MUSTARD Morgan Campbell

Scented Gardens

Brassicaceae Family (formerly Cruciferae family) or The “Mustard” Family

This family is often referred to as the Mustard or Cabbage family and is well

known as an important food crop group. There are approximately 370 genera

and over 3000 species in Brassiaceae, fifty-five of which are found in North

America.

Cruciferae refers to the cross or X like arrangements found in the petals.

Generally, this family prefers a northern, (but temperate) climate and includes

annuals, perennials and biennials.

Surprisingly, the flowers in this family are quite uniform – they have four

sepals (usually green), four petals, and six stamens – four long and 2 short

(these are what are in somewhat of a cross formation). Most of the flowers

are yellow or white, but they can be blue or purple as you look through the

rather large amount of family members! [Don’t get confused with the Lily

family, that also has six stamens – but they don’t have two that are short.]

All mustards are edible – but some taste a whole lot better than others, due to

their overly pungent flavor at times. To date, there has not been a plant in

this family that has been deemed unsafe or poisonous. But some are just not

worth eating.

Mustard has a long history; it has been used since at least Biblical times. It

was mentioned five times in the New Testament (twice in Matthew, once in

Mark and twice in Luke). It was used by the early Romans in a paste similar

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to our mustard now. The ancient Greeks believed it was a cure for both

toothaches and scorpion stings.

The Brassicaceae family shares glycosinolate compounds (common referred to

as mustard oils) which give it the peppery spicy smell and taste. Generally the

family has notable calcium, potassium and some of the B vitamins. Research is

currently being conducted on its purported anti-oxidant properties.

Some of the more common family members include: Broccoli, cabbage,

cauliflower, turnips, radishes, horse radish, cress, rapeseed, mustard, wasabi,

watercress, Brussel sprouts, rutabagas, kohlrabi, shepherds purse, garlic

mustard, collards and bokchoy and arugula.

Broccoli, cabbage, cauliflower, Brussel sprouts, Kale and Kohlrabi were all bred

from one species of the family - the Brassica oleracea.

In Wisconsin we have a garlic mustard problem. As you’re eradicating them –

remember that the young leaves have been used in pesto and salads. If it gets

away from you until mid-summer – some folks take the seeds out of pods and

sprinkle them on their food as a condiment.

Next time you’re talking a walk, or in the garden, take a close look at the

flowers of this family and you’ll see the six stamens – four long and two short –

and you’ll know it’s a member of the mustard family!

Following is an article by Master Gardener Mary Learman specifically on

Mustard complete with recipes to try!

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Find some of the members of the Brassicaceae Family

F A B B R A S S I C A C E A E C S H K N

M U S T A R D B S A T O M T J O H V O D O K H R E S N C M B N V W A S P R E H E B O K C H O Y C S B S S L A P E M G L C B Y B D R X W O M A R 0 K C S D D A R A

W R E Q A K J L R G N O T S P A O R A E A I U O D A B L C E D E C F G K B L B H T H I S I J K A L M B N O C P L R I I S E S T U S V W R Y A B Y E L O W B C D I R A Y V H E W D U N A S I B B L S M R D C C Y A Z O L S I T D A N R E A I U U A R C A O L R O S A N A D W K H B A S T R E H E O P N B D P X F B P I N R U T N E

S A S F E L A K C R A N A B R R R A Y S S P P L E N O H I N O M N G Y T F R D R G T A R U G A L A S L U W A A B S D E O N I T M I E F L G O M T T C T S A O T H C A U L I F L O W E R C Y S V T W M S A W S H E P H E R D S P U R S E S H O U L Cabbage, BrusselSprouts, Broccoli, Cauliflower, Turnip, Horseradish,

Mustard, Wasabi, Kale, Rutabagas, Kolhrabi, ShepherdsPurse,

GalicMustard, Collards, BokChoy, Arugala, Watercress

26

Mary Learman,

Fox Valley Herb Society

& Outagamie County Master Gardener

MUSTARD

Varieties: The Mustards were originally treated as members of a small genus

of frequently cultivated European and Asiatic herbs named Sinapis, from the

Greek sinapi (mustard), a name used by Theophrastus, but they are now

generally included in the Cabbage genus, Brassica.

Common names: Garlic, brown, curled, leaf, root, head, large petiole, swollen-

stem, black, mustard spinach, musk, hare’s ear, mountain tansy, tansy mustard,

wormseed, Greek, white, tumble, small tumbleweed, and hedge mustard.

Zone: 2

Conditions: Grows in almost any soil

Family : Brassicaceae or Cruciferae

Native: All are native to Europe and Asia but are naturalized throughout

North America.

Appearance: Sparse divided or toothed leaves; small clusters of four-parted,

1/2-inch-wide yellow flowers; and narrow pods up to 1-1/2” long containing

several tiny round seeds.

Propagation: The seeds remain viable in the soil for many years, germinating

immediately when exposed during cultivation

27

Parts to Use: Seeds, tender leaves.

Garden Uses and Problems: Mustard is aggressive and grows everywhere.

Plant seeds 1/8 to 1/4 inch deep and thin seedlings to about 9 inches apart.

You can use the tender greens and thinnings as a potherb or salad green.

Older greens tend to be tough and bitter. The clusters of small yellow flowers

appear in a month or so, followed by slender green pods. Seeds mature

anywhere from 60 to 95 days from sowing. The pods must be harvested as

soon as they begin to turn from green to tan, or they will burst and scatter

seeds.

Myths, Legends and Lore: Mustard was used to relieve epilepsy, snakebite,

and toothache, and it was also considered an antidote to henbane poisoning.

Oil pressed from seed hulls was reputed to promote hair growth when rubbed

on the affected area.

Early Hindus are said to have used mustard seed somehow to travel through

the air. In Europe mustard seeds buried under the doorstep were supposed

to protect the home from evils, such as sorcery and supernatural beings.

Placing a mixture of equal parts of mustard and flax seeds beside the bed,

with a pan of cold water on the other side would protect a sleeper from

sorcery. Carrying mustard seed in red cloth sachet would make you smarter.

In the traditional language of flowers, mustard means indifference.

Culinary uses: A little prepared mustard mixed with a mild vinegar makes a

delicious, fairly low-fat salad dressing. Adding yellow mustard seeds to pickles

not only adds flavor but also inhibits molds and bacteria. Mustard is also

useful as an emulsifier in mayonnaise and salad dressings.

The use of mustard as a hot dog condiment was first seen at the 1904 St.

Louis World's Fair, when French's mustard was introduced.

Herbal Energetics: Bitter, spicy, warming

Element: Fire

28

Historical medicinal usage: Mustard seed was once considered an antidote

for ingestion of the poisonous herb henbane.

An oil pressed from the seed hulls, a by-product of the manufacture of

powdered mustard, was reputed to promote hair growth when rubbed on the

affected area.

Epilepsy, snakebite, and toothache are conditions that were thought, at one

time or another, to be relieved by mustard.

Modern Medicinal usage: The role of mustard in modern herbal medicine is

mostly that of counterirritant. When applied externally or internally, it

induces a low-grade inflammation in which blood vessels dilate, and this

increases blood flow to the area. When mustard is taken internally, this

superficial irritation of tissues in the mouth, esophagus, and stomach

stimulates increased production of gastric acid. Once absorbed into the

bloodstream, mustard’s irritants stimulate blood flow in all tissues; hence the

familiar sensation of flushing and perspiration that often follows a hot, spicy

meal. It’s no wonder that mustard is and has been considered a warming

remedy.

A tea made by soaking mustard seeds (yellow, brown, or black) in hot water

has been used to treat bronchitis, indigestion, and constipation, but it must be

taken sparingly: mustard’s benefit stems from its irritant properties, and an

overdose can damage tissues in the digestive tract.

A mustard foot bath (made by infusing 1 tablespoon of bruised seeds per

quart of water) is thought to be good for arthritis and to help reduce fever,

and a mustard poultice (made by adding warm water to freshly ground seeds

to form a thick paste) is often recommended for muscular or skeletal pain. If

kept in contact with skin for too long, mustard will cause blistering. Early

herbalists encouraged such blistering, believing that toxins were being drawn

to the surface and could be removed by lancing the blisters, but modern

herbalists generally reject that notion. Some recommend applying the poultice

on top of a piece of cheesecloth moistened with water or olive oil to prevent

the paste from sticking to the skin.

29

Misc. uses: As green manure - both black and white Mustards are used, but

the White Mustard is preferred in England, where the seed is sown in August

and September. In late Fall, when the plants have attained a good size, they

are ploughed in. This practice helps prevent the waste of nitrates which are

stored up in the growing plant instead of being washed away in drainage water.

Properties : Rubefacient, irritant, stimulant, diuretic, emetic.

Cautions: In large quantities or when used regularly as a staple, mustard

depresses thyroid function, so persons with hypothyroidism should avoid

frequent or excessive use.

Sources include The Herb Companion and A Modern Herbal

RECIPES

Herbed Mustard Makes 1¼ cups

1/3 cup mustard seeds (yellow or brown; brown are spicier)

1/3 cup mustard powder (yellow or brown)

5 T. white wine vinegar or apple cider vinegar (Red wine vinegar and sherry

vinegar also work, and of course, if you have herbed vinegar on hand, use it.)

1/2 cup white wine or water, or a mixture of the two

1 tsp. salt, preferably fine sea salt

1/4 cup finely chopped herbs, to taste

In a spice grinder or coffee grinder reserved for spices, briefly grind seeds

until coarsely chopped.

Thoroughly whisk seeds with mustard powder, vinegar, wine, salt and herbs.

Cover and let stand at least two days, then taste, adding more herbs and salt

as needed. You may also want to stir in a tablespoon or two of brown sugar at

this point; if it’s too thick, add vinegar and wine as needed.

Chill only after your mustard has reached its desired heat level. (If you chill

when too spicy, it will not mellow further.)

30

Easy Herb Mustard

1 cup of Dijon-style mustard

¼ cup dried herbs (or about one-half cup finely-chopped fresh herbs)

1½ tablespoons dry white wine

Combine all ingredients in a lidded jar and refrigerate for a week before

using, so that the flavors mellow and mingle. Keep for up to three months

(although it certainly won't last that long). Some zesty herbal combinations:

Minced thyme, parsley, and marjoram, with one clove garlic

Minced tarragon with basil and thyme

1-2 tablespoons prepared or freshly grated horseradish, one clove garlic,

¼ cup grated fresh ginger root, 2 tablespoons honey

Substitute red wine for white, with basil, chives, and a clove of garlic.

Herbed Mustard and Brown Sugar Butter

¼ pound butter

4 tablespoons brown sugar

2 tablespoons Dijon mustard

½ t. sea salt

1 T. fresh chopped herbs

Place butter, brown sugar, Dijon mustard, herbs and salt in a mixing bowl.

Blend well for about a minute and a half.

Add a pat of butter mixture to sweet potatoes hot from the oven and serve.

Also good with baked ham and pork.

31

Green Beans Roasted with Maple Mustard Serves 4. In search of a green bean recipe that would breathe life into out-of-season

vegetables, we discovered that roasting in a 450-degree oven with only a

handful of ingredients transformed aged specimens into deeply caramelized,

full-flavored beans.

1 tablespoon maple syrup

1 tablespoon Dijon mustard

1 tablespoon grainy mustard

pinch cayenne pepper

1 pound green beans, stem ends snapped off

2 medium carrots , peeled and cut into matchsticks about 2” long and ¼” thick.

1 tablespoon vegetable oil

Table salt

1 tablespoon minced fresh parsley leaves

Adjust oven rack to middle position; heat oven to 450 degrees. Combine maple

syrup, mustards, and cayenne in small bowl.

Line rimmed baking sheet with aluminum foil; arrange beans and carrots on

baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with

1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.

Remove baking sheet from oven. Using tongs, coat beans and carrots evenly

with maple-mustard mixture; redistribute in even layer. Continue roasting

until carrots and beans are dark golden brown in spots and beans are starting

to shrivel, 10 to 12 minutes longer.

Adjust seasoning with salt and toss well to combine. Transfer to serving dish,

sprinkle with parsley, and serve.

32

How to Make a Natural

Antibacterial Hand Sanitizer

From www.ehow.com

Submitted by Emily Haupt

Scented Gardens

Concerned about resistant bacteria to hand sanitizers that are currently on

the market? Try this recipe to make a natural antibacterial hand sanitizer.

Instructions:

1. Start your natural hand sanitizer by choosing a container of your choice.

This recipe will work in plastic squeeze bottles, or mini spray bottles.

Look for these in the travel accessories area of health and beauty

departments.

2. Use the following recipe---

• 2 parts aloe gel (NOT juice).

• 1 part distilled water (NOT tap).

• 1 part grain alcohol-vodka (NOT isopropyl).

• 4-5 drops essential oil of choice (NOT fragrance oils). Hint: tea

tree is a great antibacterial and one of the best essential oils to

add to a hand sanitizer recipe.

3. Mix all ingredients in glass bowl (preferably) with a plastic spoon. I don't

use metal dishes or utensils because of potential reactions with the

essential oils. Pour your aromatherapy hand sanitizer into plastic

containers. You can add less water if you prefer a thicker product.

33

Tips & Warnings:

Essential oils are nearly all anti-microbial. I use tea tree and lemon for the

hand sanitizer recipe that I market in my massage office. When using both,

add 4 drops each or to your own preference. Oils can be found in any natural

foods store.

Aloe gel is used as a thickening agent and moisturizer. It is found in natural

food stores. Grain alcohol is a sanitizer without the smell of isopropyl alcohol.

Found anywhere; hint: don't spring for the expensive stuff! Distilled water

will allow a more clear product without the mineral content of other types.

Found in the grocery store. Lavender oil is also a good choice to blend with tea

tree.

This is a safe, effective product that I market in my massage practice. I

believe the chemical constituents in store sanitizers is allowing microbes to

become more resistant. Essential oils, to date, have not been shown to allow

this to happen. As with all products, keep out of reach of children.

Quiz Answers

1. Figs

2. Licorice

3. Bananas

4. Lovage

5. Valeria

6. Jerusalem Artichokes

7. Rosemary

8. Lemon Verbena

9. Skunk cabbage

10. Witch Hazel

34

HERB OF THE QUARTER:

Monarda

Jackie Johnson

NEWHSA,

Master Gardener

Latin Name: Monarda didyma (red one)

Monarda fistulosa (lavender one – shown above)

There are 17 species and over 50 cultivars

Zone: 4-9

Conditions: Monarda prefers sun but will grow in semi/partial shade

(there may not be as many flowers in shade). Will tolerate clay soil. Some

species prefer alkaline soil; others prefer acidic soil – check your species.

Family: Lamiaceae (mint family)

Name from: Monarda came from the Spanish physician and botantist Dr.

Nicolas Monardes of Seville, Spain. (Dr Monardes was either born in 1493 or

1512 depending on the source and wrote Joyful News – Botany in the New

World (North America) which was first translated into English in 1577.

When naming the “new” north American plants, he tried to keep their native

names. He gave the original reference of “bergamot” to Mondarda since it

reminded him of the citrus Bergamot when he crushed the leaves.

35

Interestingly, for all his knowledge and writings of New world flora, he never

actually visited North America!

Native: North America

Common names: Bee Balm, Bergamot, Oswego Tea, Scarlet Bergamot,

Mountain Mint, Wild Oregano, Wild Bergamot

Looks like: Square stem (mint

family), 2 – 5 feet tall. Oval/lancelate

somewhat toothed leaves. Tubular

flowers – narrow tubular corolla. The

upper lips is erect and arching, the

lower lip – 3 lobes the middle one is the

longest and two stamens. Looks like

clustered whorls at the stop of the

stem.

Flowers in Wisconsin from late June thru

September.

When crushed – it smells like the citrus plant

Bergamot (the one used in Earl Grey tea)

Propagation: Root division in the spring. Stem

cuttings in the summer (when they are at least 3- 4 inches). Only true species

will grow from seed, not hybrids. Germination can be anywhere from 10 to 40

days. Collect flower heads when brown for seed. Divide existing plants every

three to four years. Flower heads have four nut-like seeds in each – these

should be stratified prior to planting.

Photo by Jackie Johnson

36

Parts to Use: Flowers when in bloom. Harvest leaves before flowers open.

Cutting back immediately after flowering can promote a second flowering if

conditions are right. Young leaves best. Older leaves are somewhat bitter,

although drying them seems to help with this. Some people feel the red

monardas are sweeter than the lavender ones.

Garden Uses and Problems: Attracts bees,

butterflies and hummingbirds. Bees sometimes have

difficulty reaching nectar unless other insects have left

holes.

Problems: Prone to powdery mildew especially in

conditions of high humidity or drought. Young plants are

a favorite of slugs.

Myths, Legends, History and Tidbits: Used as a substitute for tea

after the Boston Tea Party. In the

language of flowers, Monarda symbolizes

compassion and sympathy.

The first evidence of Monarda crossing the

Atlantic was in the mid-1700s when seeds

were sent to England by John Bartram.

When cultivated, it was given the names of

Golden Melissa and Indian Nettle.

Culinary Uses: Scatter flower petals in salads (sparingly), add leaves to

lemonade. Jams, jellies, meat flavoring – reminiscent of oregano, teas,

especially as an evening tea. Monarda in apple cider vinegar makes a great

37

marinade for wild meats. Some cooks add leaves to apple jelly. Was used as a

potherb in early times.

Cosmetic Uses: The flowers have been used in hair oils.

Herbal Energetics: Stimulant, Diffusive, spicy.

Historical Medicinal Uses: Since there are various Monardas

throughout the United States, various tribes widely incorporated Monarda

into daily living. Some of their uses included: colds, flu, upper respiratory,

gas, diarrhea, nausea, fevers, and whooping coughs. Plains tribes wrapped

boiled leaves in cloth for sore eyes, fungal infections, and would chew on

leaves and place them under bandages to slow bleeding. Colds and chills were

helped with a warm cup of tea; infusions were used also for sore throats and

externally as a wound wash. The plant, pounded was placed on the forehead

was thought to help with headaches. The leaves and flowers were rubbed on

extremities as an insect repellent; and a lotion was made from the boiled

leaves for skin problems and muscle spasms.

Can be infused in honey for sore throats and in teas, and for burns once the

heat is gone. A steam was used to clear sinus. Can be used in oxymels and

elixirs.

Monarda was “discovered” by the Shakers in the late 1700’s who used it for

medicine, a flavoring for jellies, in fruit and salads.

Other Uses: Dried flowers retain their color and can be used in dried

arrangements and other craft projects, and in potpourri.

38

Properties that have been associated with Monarda in the past: Stimulant,

Digestive, Diaphoretic, Carminative, Diuretic, Expectorant, Anti-microbial,

Anti-spasmodic, Emmenagogue, Anti-Fungal

Active Constituents: Thymol – a strong anti-septic found in Thyme and

often used in mouthwashes – although much of it is a synthetic now. M.

punctata (Horsemint – more common in Eastern United States) is said to

have more thymol than thyme.

Research: Very little research was located. One source offered that it

inhibit herpes simplex. Another that there is 30,000 parts per million of the

anti-oxidant that may prevent tooth decay, geraniol – even more (about

twenty times) than found in green tea.

Use for Animals: An infusion has been used as an anti-bacterial for skin

problems, flea bites.

Flower just starting to bloom

39

40

Monarda Recipes

Cath McGregor, Heart of Scotland

Herb Society,

Aberfeldy, Scotland

Monarda Crystallized Flowers

450g caster sugar

300ml water

Put the sugar and water in a saucepan and stir until the sugar has dissolved.

Bring to the boil.

Warm a sugar thermometer and stand in the boiling liquid. The syrup is ready

to use once the temperature reaches 116C/240F. Test the syrup in a glass of

cold ice water by dropping a few drops into the water, if the drops sink and

form soft balls, then it is ready.

Turn the heat down low. Add a few flowers to the syrup stir gently and boil

for 20 seconds. Lift out with a slotted spoon and lay on a baking tray lined

with non-stick baking parchment. After 2 or 3 batches the syrup may be too

hot, correct this by adding a few drops of hot water. Leave the crystallized

flowers to dry in a warm place. Once they are absolutely dry and tinkle like

little pieces of glass, store in an airtight container.

Also works well with borage, violets, garden primroses, rose petals and sage

flowers

Sweet Potatoes with Bergamot

1 kg white-fleshed sweet potatoes

30 g butter

2 garlic cloves finely chopped

41

2 -3 Tbsp chopped bergamot leaves and or flowers

400 ml double cream

200 ml milk

Salt and pepper

Preheat the oven to 150C/300F

Peel the potatoes and slice thinly. Rub the butter all over an oven-proof dish.

Layer the sweet potatoes in it neatly and season between each layer with salt

and pepper, the chopped garlic and bergamot. Mix the cream and milk

together and pour over the gratin. The liquid should just reach the upper

layer of the potatoes.

Bake for 1 ½ hours until the sweet potatoes are tender and have absorbed

most of the liquid and are browned on top.

Original recipe Sophie Grigson

Bee Balm Flower Jelly

For the Bee Balm Infusion:

500ml bee balm blossoms (pick the soft outer petals from dark red flowers),

do not pack too tightly

500ml boiling water

For the Jelly:

500ml bee balm infusion

60ml fresh lemon juice, strained

1 packet powdered pectin

800g sugar

42

Bee Balm Flower Jelly

Method:

Pick over the bee balm flowers, place in a bowl then pour over the boiling

water. Cover with clingfilm and set aside to infuse for at least 18 hours.

When ready, combine the violet infusion, lemon juice and pectin in a saucepan.

Bring to a rolling boil then add the sugar, stir to combine and return to a

rolling boil. Continue boiling for 1 minute then take off the heat and allow the

boiling to subside.

Skim the surface foam with a spoon then immediately pour the jelly into hot,

sterilized, jars (you will get about five 250g jars from this recipe). The colour

of the jelly is an intense pink and it makes an interesting and tasty gift.

4 cups cranberry juice , not low calorie

¼ cup lemon juice

1 ¾ ounces dry pectin

4 ½ cups sugar

½ cup fresh picked bergamot petals , Bee balm, Wild Oswego Tea,

Horsemint, Monarda

Directions:

Heat 1/2 cup water pour over the bee balm and let steep 1 hour or

overnight in the refrigerator then strain.

Pour steeped bee balm, cranberry and lemon juices into a heavy pot.

Whisk in the pectin to dissolve. Bring to a full rolling boil. over medium

high heat. stirring frequently. Stir in sugar and return to a full rolling

boil and boil hard for 1 minute. Skim foam.

Pour into hot sterilized jars leaving 1/4 inch head space. Process in a

boiling water bath 5 minutes. Remove jars and cool without moving in a

draft free place.

43

Tea companies:

http://www.twiningsusa.com/ Twinings

http://www.stashtea.com/ Stash

http://www.bigelowtea.com/ Bigelow

http://www.celestialseasonings.com/ Celestial Seasonings

Of Historical Interest:

http://historiccamdencounty.com/ccnews20.shtml herbs

http://historiccamdencounty.com/ccnews116.shtml hops/pillows and other

http://www.history.org/Foundation/journal/Spring08/flowers_slideshow/

http://www.history.org/history/CWLand/index.cfm

http://www.vintageveggies.com/information/heritage_gardens.html period specific gardens

http://www.vintageveggies.com/catalog/themes/18th_century.html 18th century plants

http://blog.nutrientsforlife.org/2011/12/colonial-williamsburg-gardening-advice-from-the-

18th-century/

http://webdoc.gwdg.de/edoc/ia/eese/artic27/sommer/4_2007.html

http://www.history.org/history/teaching/enewsletter/volume5/june07/gardening.cfm

kitchen gardens colonial times

http://www.nationalpost.com/life/footprint/story.html?id=1789749 21st century lessons

from 18th century garden

http://www.nytimes.com/2011/07/07/garden/ye-olde-kitchen-garden.html?pagewanted=all

WEBSITES OF INTEREST

44

Certified Natural Health Professionals presents:

REFLEXOLOGY

Green Bay Wisconsin - September 8 & 9, 2012 *May be postponed one week when Packer schedule comes out

The hands, feet, ears and tongue all have places that correspond directly

with certain body systems and organs. This seminar provides theory and practice on

reflexology as a tool for assessment and as a therapy for treatment.

Students will be taken step-by-step from a basic to advanced knowledge of reflexology.

Practical and simple methods are used to address common ailments and are demonstrated

in a comfortable hands-on environment. After recognizing congested reflex points, the

body can enjoy health benefits within minutes of applying the correct pressure in the

proper manner. Everyone loves a massage, and learning these simple techniques can quickly

and dramatically increase the effectiveness of a healthy lifestyle.

Highlights

•Origin and history of reflexology

•Definition of reflexology

•How does it work

•Structure of the feet and hands

•Location of reflex points on hands and feet

•Pressure points technique

•What to expect when assessing foot and hand reflexes

•Reflex points, common ailments, and therapy incorporating clinical aromatherapy

•Reflexology in the healthcare practice, natural remedies for the client home care program

Nursing CEUs: Approved for 12 hours of Continuing Education for nurses

Massage Therapy CEUs: Approved for 13 NCBTMB CE hours

Hours: Saturday 9am to 5pm and Sunday 8am to 3:30pm

Pricing: Early registration: $200.00 (register at least one month in advance), Regular

registration: $225.00, At the Door registration: $250.00, Cancellation fee: $25

For more information or to register: (800) 321-1005 or Email: info@cnhp.org

45

Spring Exuberance!

By Lynn Green and Rodney Webster

Northeast WI Unit of the Herb

Society of America

So have you ever planted too many seeds at one time and wondered what to do

with your crop? In addition, have you ever gotten spring fever and planted

seeds too soon? Well you may laugh at me as this year on March 13th I

started putting seeds in for lettuce, Swiss chard, beets, pak choi, peas,

fennel, dill and nasturtiums. It is too warm and sunny to be in the house and

we just love being in our garden. We’ll share with you some techniques we use

for season extension and to keep my exuberance for planting under control!

Raised beds are a great season extender. The soil in raised beds warms up

quicker in the spring and is great for growing dense crops, root crops (we get

awesome carrots), and utilizing “square foot gardening”. Mel Bartholomew has

published two books on this technique – the latest being ‘All New Square Foot

Gardening, Grow More in Less Space!’, published in 2005. I would encourage

you to utilize this book if you are looking at raised beds – an absolutely

fantastic resource. This technique uses a grid in your raised bed to keep your

planting reasonable and effectively utilizing space. I emphasize that these

techniques work for us, but certainly may not be for everyone, take and adapt

the ideas to your special needs.

Grid pattern – I use lath (as in plaster and lath) the lath boards are not

treated and make a great grid inside the raised bed. Ours have lasted for

five years; they will last longer if you store them out of the weather in

winter. The grid system is easier for me, as if I have a packet of seeds I am

liberal without any defined space and otherwise plant way too many. For

example with the grid in place I plant one grid of radishes each week. A grid

(12 X12) will hold 16 radishes and that is approximately what we consume in a

46

week – hence one square per week. When the square is harvested, replace it

with another crop – utilizing crop rotation techniques.

We start by covering our raised beds for season extension – I refer to this as “hooping”. I use ½ in PVC Conduit – bend them into the corners and mid way of

my 8ft by 4ft raised bed. You can use bigger PVC in the corners to guide your

conduit into, or I have found I pound in a stake, take it out and insert the

conduit without any holding pipe and this has worked well for us also. The

middle conduit is fastened to the three hoops by zip ties. This allows you to

take down and put up easily. However I have found leaving the hoops up is

not obtrusive.

You can cover the hoops with plastic to have a green house effect, or row

covers to provide a warmer climate. We have found that the use of clamps to

hold our cover of choice has been the easiest to use – we just use regular

wood clamps (see picture).

We have included several pictures for ease of understanding (a picture is

worth a thousand words) and hope you are enjoying this wonderful spring as

much as we are!

Figure 1

- Two

hooped

raised

beds

47

Figure 2 - PVC tube with hoop inserted (note the chickweed - a delicious nutritous

green!)

Figure 3 - Hoop directly

in the raised bed without

a holding pipe. Use a

stake to make the hole

first then insert the

pipe.

48

Figure 4 - Clear plastic over the hoops. Cover it just like you would make a bed.

Notice the wood clamps, we find these very easy to deal with and they hold in the

wind.

Figure 5 - The end of the top

support mount. Note the zip

ties in a figure of 8 hold the

poles in place well. A hack saw

makes an easy job of cutting

these poles for your specified

length. The poles we use are 10

feet long.

49

Figure 6 - A leg off an old pair of tights makes great padding so the edge of the

pipe does not damage the clear plastic or row cover material.

Figure 7 - Middle pole secured with zip ties in a figure of eight. Note the stone

raised bed in back - we are slowly converting our raised beds to stone.

50

Figure 8 - Wood clamps for the side

of the bed. These hold the covering

in place very well.

Figure 9 - Both

hooped raised beds.

51

OFF THE SHELF BOOK REVIEWS

NON-FICTIONAL BOOKS ABOUT HERBS

SHIRLEY MARTIN MG CG

(MASTER GARDNER – COUNTRY GIRL)

Fox Valley Herb Society

Outagamie County Master Gardener

Not one of my “recent” books, but one of

my most used, is from Chelsea Green

Publishing Company in White River

Junction, Vermont. Because this

newsletter is all about sharing, I will

share one of my favorites from them,

THE VILLAGE HERBALIST Sharing Plant Medicines with Your Family and Community by Nancy and Michael Phillips.

This book was first printed November

2001. I did not put it down until I had

read the whole thing. It is well written

clear and concise.

52

There was an instant comforting feeling much like being in my best friend’s

home, the tea kettle is hot and the chatter is all about what is growing and

what we are using this week from the garden, yard or the fence row.

From the dedication to their child Grace Elena and all those in the next

generation, through all nine chapters and chapter sections and the seven

Appendices, there is not a page that I did not learn something of instructive

use.

I find the imagery appealing and the concepts rational and the explanations

coherent that can be applied by anyone regardless of experience or education

in the herbal field.

There are compelling photos throughout this book with numerous marginal

notes on everything from other publications to practical lists and suggestions

of herbs and their functional uses.

If you have questions about what are traditional uses for herbs in the

household and the community and how to educate yourself, choosing a mentor,

deciding whether to heal yourself, your family or to study to point where you

are making herbs and their uses your livelihood this book is invaluable.

While you are gathering information, check out Nancy and Michael Phillips

website at www.herbsandapples.com the learning never ends.

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Fiction

Kristin Urban

Northeast Wisconsin Unit of the Herb

Society of America

Death by Darjeeling

Laura Childs, author

Death by Darjeeling is the first of Laura Childs’ Tea Shop Mysteries. Set in

historic district of Charleston, SC, Theodosia Browning’s Indigo Tea Shop

becomes the epicenter of a whirlwind of activity, from delightful tea parties

to planning sessions for area promotion to product marketing to investigation

of unexpected and unexplained death and possible murder.

The series now numbers over a dozen books, each named for a special tea or

tea blend. Death by Darjeeling introduces the main characters: tea shop

owner Theodosia Browning (who, incidentally, was named for Aaron Burr’s

daughter, a dashing Washington hostess who disappeared in a shipwreck off

the coast of North Carolina in 1812.…you can read more about the historical

Theodosia in a fascinating alternative history of the nation’s founding by

Cokie Roberts titled Ladies of Liberty). Other repeating characters include

Theodosia’s tea expert Dayton Conneley and her pastry chef Haley Parker.

Additional repeat characters are Delaine Dish, inveterate gossip and owner of

another shop (the Cotton Duck, also in the historic district) and Timothy

Neville, president of the local historic society and a fanatical preservationist.

This first book puts the murder plot in motion when a prominent real estate

developer is discovered dead at a tea reception provided by Theodosia’s

business in support of a historic buildings walk and open house. Cause of

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death: poisoned tea. This business threatening happenstance involves Theo

(of course) in solving the death….and along the way, we are introduced to a

veritable stable of stock characters with stock motives for murder.

Childs’ Theodosia was, in a former occupational life, a marketing manager and

Childs herself is a Clio Award-winning advertising writer and CEO of her own

marketing firm. And quite frankly, the books, although stylistically well-

written, have the shotgun approach of marketing brochures which do the

same thing in print as sound bites do on television.

Surprisingly, the least well-developed character is the main character,

Theodosia. Although we are given a lot of details about her physical

appearance, her background, her concerns about business and family, for this

reader, at least, the character never lives off the page. There’s a lot of

detail that, while interesting in itself, does nothing to advance the story,

whether a lovingly sketched description of Theo’s living quarters or her

participation in a companion dog visitation with Labradoodle Earl Grey or a

minor character’s infatuation with himself in pursuit of the seduction of the

Theodosia. I suppose the latter info was introduced as a red herring of

suspicion to give this particular character a motive for murder and

mayhem…but it doesn’t work.

These reservations aside, if you are looking for a quick read that doesn’t

demand much from the reader and supplies a lot of information about teas, I

recommend the series. In addition to light entertainment, you can glean some

wonderful material for tea parties (I learned how to brew an acceptable

Oolong from Drayton!) and mouth-watering recipes, including delicious items

such as Pecan Muffins, Frogmore Stew, Chutney and Cheddar Tea Sandwiches,

a Charleston Breakfast Casserole and Butterscotch Scones.

Each book in the series is worth investing a couple hours of an evening, if only

to learn more about the fascinating world of tea. Happy reading!

55

Maple (Acer spp.) Asap

A Spring Time Tradition By Linda Conroy of Moonwise Herbs

Madison Herb Society

Each spring we are fortunate enough to tap maple trees and to enjoy the sap.

Tapping maple trees for food and medicine is an aged old tradition of North

American Indians.

When I was a child, growing up in Pennsylvania, maple syrup was a treat. We

put it on our weekend waffles sparingly as we wanted it to last for a long time.

Today, while I still am respectful of the plant and her offerings I have the

opportunity to ingest this plant more lavishly. I have learned that not only is

the syrup wonderful, but the sap can be drunk directly from the tree and/or

be added to soups stews and used as a base for herbal tea and/or infusions.

We have fermented the sap into beer, wine and soda. My friend Rose Barlow

taught me to make maple beans. Cooking beans for a long time in the sap,

creates a wonderfully sweet side dish.

I also had no idea when I was a child that the running of the sap is an example

of one of the most fascinating activities that plants participate in:

photosynthesis. So the fact that the plants store food in their roots and pull

up minerals and other nutrients from the soil, is an amazing process. And when

we ingest the sap and/or syrup we take advantage of those nutrients. So

whether you tap your own trees or not you can benefit by choosing maple

syrup as a nutrient dense sweetener.

In the spring of 2007 my partner John and I launched the urban maple sugar

project. This project is an example that reminds Urban dwellers of the fact

that there is good right in the back yard. This project is a collaborative

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project with neighbors who invite us to tap their trees and our local nature

center, who supports and benefits from the project by evaporating the sap.

The nature center receives a percentage of the sap for their efforts, our

neighbors receive a portion of the syrup and we put the rest up for ourselves

as well as to share with friends and students. This is a wonderful example of

how we can work together to procure food and medicine.

Not only can the sap be used to make herbal tea and infusions, but the

resulting syrup can be used to make healing syrups.

Maple Sap-"Baked" Beans

The beans are slow-cooked with fresh sap in a crockpot for 24 hours. As the

sap slowly cooks down it turns into a sweet, maple-flavored gravy.

4 cups dried adzuki beans (or your favorite bean)

10 cups fresh maple sap (if you do not have access to sap, you can dilute maple

syrup for this recipe)

1 Tbsp Tamari (The tamari does add a nice flavor, but if you do not have

tamari add sea salt)

Wild leeks minced (if you do not have leeks you can add onions)

1. Soak beans in water for 8 hours.

2. Drain, put beans in a crockpot and add 10 cups fresh maple sap.

3. Turn crock pot on high and cook until beans are soft and tender.

4. Add diced leeks and a little more maple sap if they seem a bit dry or low on

liquid.

5. Continue to cook with the lid off of the crockpot.

This is a variation of a recipe I learned from my late friend Rose Barlow. For

more recipes by Rose visit her website

http://rosesprodigalgarden.org/index.html

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Bottle Tree at the Door

County Master Gardeners

Garden.

Moonwise Herbs is a community based herbal resource located in North East Wisconsin. We offer experiential herbal education and handcrafted herbal products. Our programs include hands as well as web based learning about wild edibles, herbal medicine making, traditional food preparation, home cheese making, broom making and a wide spectrum of homesteading as well as earth centered skills. We have 20 years of experience to share! To learn more about our classes, workshops and products see: www.moonwiseherbs.com

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59

GARDENER’S LOTION BAR

Wisconsin Herbalist

The time has come for us to return to the

garden. Following is a lotion bar we use

after we wash up – its great on hands,

knees, elbows and heels – especially when

put in a rollup deodorant container.

The Original Recipe – the source is long forgotten

3 ounces grated beeswax (beeswax usually

comes in a cake and is available at your local

farm market or health food store)

3 ounces cocoa butter (cocoa butter is available

at health food stores)

3 ounces Shea butter (Shea butter is available

at health food stores)

3 ounces oil (olive, almond or jojoba oil)

Essential oil for fragrance (optional)

Vitamin E oil (as a preservative)

Rubber or plastic soap mold or deodorant rollup tubes –

Available on line

Melt the beeswax, cocoa butter and Shea butter in a

crock pot on low (watch it so it doesn’t get too hot). A

double boiler works well too. Don’t melt beeswax in the

microwave – it doesn’t melt well and all good things in it

may be destroyed.

Add oil and stir. This can be straight oil, or you can

use infused oil. Our favorite have been calendula and

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lavender infused oils, but there are many that word well. Add the Vitamin E

oil (if you don’t have any, two or three of Vitamin E capsules broken and

squeezed in have worked.)

Next you can add a few drops of essential

oil. This already smells like chocolate (can it

get better). We’ve added rose, lavender or

cinnamon and it smells great.

Carefully pour into the deodorant tubes or

soap molds (available at craft stores).

.

Set aside to harden overnight. The next

day, the bars easily come out of the molds,

or you can cap the deodorant tubes. Either

way – it’s ready to go. If you make bars, you can wrap in wax paper or plastic

wrap.

We’ve made it with just infused oil(s) ad beeswax and they have worked well.

The cocoa and Shea butters seem to add more emollient actions, but if they

aren’t available, it works without. If you don’t use them, you’ll need to test to

see how much beeswax you need to harden to the desired level.

We’ve found the deodorant containers are easy to use on elbows and heels;

the bar work well when you come in after working in the garden, wash up and

use the bar after you’ve dried your hands.

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Salsa Gardening,

Before the Thaw. Submitted by Cathy Matel

Wausau Thymekeepers

Getting the family involved in gardening is a popular quest. The challenge is

how to get the kids interested. Have you ever thought about planting a

SALSA GARDEN?!

Although your children may not love tomatoes and peppers (and onions, garlic

and herbs) individually - once they realize when you put them all together it

makes salsa - their interest will peak! Growing the ingredients to make this

delicious dip will be rewarding whether you have little hands helping or not.

Imagine the delight of your friends at a picnic gathering when you tell them

your salsa was not only made from scratch, but you even grew the vegetables!

How "green" of you!

This fun project lasts all year, from planting to eating! So let's get started--

in our northern Wisconsin climate, your tomato and pepper seedlings should be

planted now, indoors!

First, the tomatoes. The best tomatoes for Salsa are paste types. Everyone is

familiar with the old standard--the Roma--but there are dozens of heirloom

paste tomatoes available. Great varieties to look for are: Amish paste, Opalka,

Long Tom, Principal Borghese, San Marzano, Oxheart or Bull’s Heart (a really

large paste tomato). Gildo Pietroboni is a little hard to find but this Italian

paste is twice as big as a Roma and well worth the search when it comes to

flavor.

Add some fun to your tomato quest by making your salsa different colors

with: orange, yellow or black Oxheart; Black Prince; Yellow, Green or Cream

Sausage; Speckled Roman; Orange Banana or White Wonder tomatoes.

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Next, the peppers. Some great pepper varieties for a milder salsa are any of

the Marconi’s, Hungarian Wax peppers, Poblano’s, Bermuda’s, or Ortega’s. You

can get the crunch and look of a Jalapeño without the heat if you use Fooled

You Jalapeño’s. If you like it hot(!), consider using Cayenne’s, Tabasco’s,

Serrano’s or the hottest…Habanera’s. Many

of the ornamental pepper varieties that

have variegated leaves like Fish, Trifetti,

Masquerade and Black Pearl are also quite

hot.

Now, the growing! Growing your seedlings is

easy, really! The key is to start with the

right ingredients.

1. Use jiffy mix or another super

lightweight soil especially designed for seed starting. This will prevent your

seedlings from rotting. You can also use one of the prepackaged seed starting

kits.

2. Start small. It’s easy to end up with way too many plants. But if you do, just

share the extras with your family, friends or neighbors!

3. Use bottom heat to get the seeds to sprout. Any warm place like the top of

the refrigerator or an old-fashioned radiator. Water from the bottom too--

place water in the bottom tray, not on top of the soil.

4. Move the seedlings to a bright window or under artificial lights as soon as

they sprout (shop lights work well but lower the lights so they are just a few

inches from the plants).

5. Thin the seedlings so they're not crowded as they grow and move them to a

bigger pot when they start to get big.

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6. Every time you transplant tomatoes plant them deep so only the top of the

plant is sticking out of the soil. They'll develop roots all along the stem and

become strong.

7. Don’t plant your plants outside until it’s good and warm--but gradually set

them outside to get them used to the outdoor weather. Bring them in on cold

nights. Pepper plants are more susceptible to cold weather.

So what other plant "ingredients" can you add to your salsa garden?

• Onions – start with sets. Plant them in early spring as soon as the soil can be

worked. Kids love planting these “big seeds”.

• Garlic – you may have to add this one next year because it's best if planted

in the fall. Order some or get them from the garden center. Avoid grocery

store garlic as it's been treated so it won’t sprout.

• Tomatillos – optional for green salsa. Grown just like tomatoes.

• Oregano – make sure you get the Greek oregano which has white flowers. It

tastes much better than Oregano Vulgare which has pink flowers and can be

invasive. Having your herbs near the peppers and tomatoes will help with

pollination because they draw bees.

• Marjoram is similar to oregano but it is an annual. Pinch back often.

• Cilantro will have to be planted more than once as it is a “quick plant”. I keep

cilantro seeds in a waterproof container in the garden so I can replant

whenever I harvest. Or let the plant go to seed it will self sow.

• Basil is not usually used in salsa, but you can make some Bruschetta, too!

Basil is an excellent companion plant for tomatoes. It actually helps them

taste better--and repels bad bugs like white flies and aphids. Plus, it draws

bees to help with pollination.

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• Borage will repel the tomato horn worm.

• Thyme and Chives could also be added.

The miracle of planting a seed and watching it sprout is sure to give a kid

“ownership” of his or her Salsa garden. Part 2, "Getting it in the Garden" will

be featured in the next issue. Happy growing!

HERB OF THE YEAR 2012 – The Rose

ROSES: PLANTING, PRUNING, AND

PROTECTION

Submitted by Kristin Urban

Northeast Wisconsin Unit of the Herb Society

of America

PLANTING

1. Select a rose that is climate hardy. That means planting zones 3-5 in and

around Green Bay.

2. Plant your new rose when the plant is dormant, in our area, in early spring.

3. DON’T DELAY. As soon as possible, get your bare rooted rose plants in the

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ground. Until then, protect carefully from drying out, freezing, or from

sudden fluctuations in temperature.

4. If planting bare-rooted plants, put them in a pail of water so the plants can

absorb all the moisture their cells can hold. Try using muddy water, especially

clay, as the roots will come out coated with a film of mud which will keep them

moist while they are being planted.

5. Combinations of freezing temperatures and drying winds are lethal to

roses. Shelter your rose in its water bucket until you get it into the ground.

6. There is a right way to dig the holes your roses go in. Spacing comes first.

In our area, space hybrid teas and similar bushes 3 feet apart. Larger bushes-

-climbers, ramblers, and shrub roses--should be 6 feet or more apart.

7. To dig the hole, use a tapering, curve-bladed spade. You want a cylindrical

hole. Make the hole at least 18 inches wide and 18 inches deep to start. You

may need to dig it out more later to accommodate roots that are unusually

long.

8. Every plant has an optimum root depth that is set by the way the roots

developed when the plant was first propagated. If the plant is transplanted to

a considerably great depth, the air supply that the roots need will be lessened

by the deeper planting--they smother and die just as trees to when a lawn-

grading operation piles dirt up too high around the trunks. The key to proper

planting depth for most roses is the knuckle like knot of wood on the main

stem, the bud union that appears on hybrid teas, floribundas, grandifloras and

many climbers. In our planting region, the bud union should be located about 2

inches below the garden is normal ground surface.

9. To hold the plant with its bud union at the proper level, the hole must be

adjusted to support the roots naturally. With bare-rooted plants notice that

the roots fan out from the base of the main stem in a cone shape. To support

the bush and retain the natural shape of the root system, fill in beneath the

plant by mounding soil in the middle of the hole until the bud union is at the

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proper level.

10. Make sure the hole is big enough. NEVER CUT BACK THE ROOTS OF A

ROSE PLANT SO IT FITS THE HOLE. Dig the hole big enough to

accommodate the length without cramping. Do not make roots wind around the

hole, but let them spread out in a natural manner. Some experts recommend

cutting off the tip of each rose root on the theory that it stimulates the

growth of roots. Don’t. Extra trimming exposes raw cells to infection from

rot.

11. With the plant set to the desired level, fill in around it with soil. Fill in 4-6

inches, tamp carefully to firm, being careful not to break any roots by

stepping too close to the main stem of the plant. Add more soil until the hole

is filled to within 3 inches of the top (the bud union), then trickle water

gently to fill the hole to the brim. When the water has settled, fill up the

rest of the hole.

12. Add soil loosely in a temporary mound around the stems of the plant. This

mound will protect the stems from drying out before new growth is made and

will preserve stem moisture while new roots are being formed. The soil mound

should stay until new buds grow to about an inch. If the soil mound is allowed

to stay until the new growth becomes an inch or so, the buds are apt to break

off when the soil is removed. Treat gently and wash the stems gently when

removing the soil mound.

13. Potted plants are treated similarly to bare rooted plants. The important

thing is to remove the container and to set the plant into its hole without

disturbing the cylinder of soil that surrounds the roots.

14. Save the tag and note the planting date. DON¡±T leave a wire tag on the

plant, since the wire can squeeze the cane hard enough to choke off its

growth and even to kill it in a single year.

PRUNING

1. Before a rosebush is marketed, the upper plant is usually trimmed at the

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nursery, which cannot support a larger top until they make new growth. Most

newly set bushes should not be pruned for a full year.

In spring, after removing any winter covering, prune just as the plant’s

dormancy period ends and the new buds begin to swell. Remove growth that is

hazardous to the plant’s health: dead wood, weak branches, and infected

stems and canes.

PROTECTION

1. Water is usually the element in short supply. How to tell if your roses need

water? Stick your finger into the soil as far as you can. If it is dry down

there, the roots below will probably need moisture. Water thoroughly; the

lowest roots will be properly moistened at about the time the absorption of

water slows down noticeably on the surface, usually after about two hours.

Such a soaking should serve for a week or 10 days under average conditions.

You may water more often or less often, but do not vary the amount of water

that you use in each application. Think deep when watering.

2. Try to keep the rose leaves dry because moist foliage encourages the

spread of leaf-borne diseases. For that reason, complete the watering in early

morning; this will give the sun a full day to dry out moist surfaces.

3. Mulch: Avoid peat moss unless using a very coarse grade. Finely ground peat

moss compacts and creates a waterproof cover. Good mulching materials are

shredded bark, leaves, pine needs, hay, ground corncobs, peanut shells, cocoa-

bean husks (remember that cocoa-beans may be toxic to pets), buckwheat

hulls, wood chips or any other coarse organic material. Whatever mulch you

use, apply it early in the season. Mulches do use nitrogen as they decompose.

If your rose leaves turn pale green, the plant is short of nitrogen. If your

rose plant has been mulched, don’t water the mulch; water the rose. Be sure

to place your water hose under the mulch.

4. Fertilizer: Well-rotted cow manure is probably best. Oddly, its nutrient

content is comparatively meager--perhaps 10-20 percent that of chemical

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fertilizers--but well-rotted manure contains micro-organisms that make

nutrients in the soil more accessible. However, chemical fertilizers for

general garden use will work well in your rose beds.

Newly set bushes should not require any spring feeding if the bed has been

well-prepared in advance. As a matter of fact, they are better off if not given

additional food until after the appearance of the first flush of flowers. With

mature plants, on the other hand, feed fertilizer just before buds sprout in

the spring. In cold climates, such as ours, don¡¯t feed after midsummer, as

later feedings stimulate soft new growth that is especially vulnerable to

damage from frost.

Pests: A large part of pest control can be taken care of easily by maintaining

healthy plants. Keep them well fed and well-watered so that they are better

able to resist attack and rake off fallen leaves and petals that might harbor

disease.

Pruning: Cutting determines the plant’s growth pattern. Use proper equipment.

Find the proper place to cut. Too much cutting harms roses. In our area, stop

cutting toward mid-September--off any kind of rosebush. By leaving the last

roses on the plant, you permit seeds to develop which signals the plant to

settle into protective dormancy.

Suckers: If the shoots appear below the bud union or joint, they are suckers

and need to be removed. A sucker allowed to grow unchecked will quickly

dominate the upper plant sapping its energy and eventually destroying it.

Winter protection: Buy zone hardy plants. Plant in sheltered areas. If

covering for winter, use cone or dome shapes with removable or hinged tops

which can be opened for ventilation during sunny days to prevent moisture

from condensing inside. If you’re worried about your climbing roses and tree

roses, good luck. Some people bring their tree roses inside for the winter.

Some people dig them completely up in the fall, lay them in rest in a deep

trench covered with soil, and replant in the spring like a new plant.

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CONCLUSION: Nothing more than common sense is involved in all the

techniques of rose culture--feeding, watering and spraying as well as pruning.

If you follow the steps, one at a time, your home and your garden will be

bright with blossoms all season long.

Reference: The Time-Life Encyclopedia of Gardening: Roses by James

Underwood Crockett, c. 1971, reprinted 1974.

Herb Drying Rack – An Original

Idea to Share!

From Pattty Nellis, Crafts Editor

Northeast Wisconsin Unit of the

Herb Society of America

Materials:

22” bicycle wheel (tire removed)

You can use any size wheel that you have room for.

Paint may be required depending on the rust.

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3 – 4 identical length of

chain – for hanging

May be adhered to the

wheel rim – or inside wires

Can use hooks or wire

Optional – can use the

wire hanger from a used

hanging basket

S Hooks – that fit the diameter of the tire ride

Optional – Can use or make your own S-hooks – Using a

Heavy gauge wire – just bend to shape the size needed to

Hang herb bundles.

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Optional – I use a hanger that allows me to lower the rack – to hang

my herbs, and then raise it up out of the way.

Bundles of banded or tied herbs can be tied on the spokes, or use a

bent paper clip to hold them on. This can be hung in the kitchen, or

in a tree.

Have fun!

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2012 is the 30th Anniversary

of the Madison Herb Society!

From Carrie Wilkey

Double Corn Muffins

From the Madison Herb Society’s Discover Dill cookbook.

1 c. flour

1 c. yellow cornmeal

3 T. sugar

1 T. baking powder

1/4 tsp. salt

1-1/4 tsp. dried dill weed

1 c. plus 2 T. buttermilk

1 egg

3/4 c. whole kernel corn

2 T. vegetable oil

In a bowl, mix thoroughly the flour, cornmeal,

baking powder, salt, and dill weed. In another bowl,

whisk together the buttermilk, egg, corn, and oil.

Add to the flour mixture. Mix just until well

blended.

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Spoon into greased or papered muffin cups. Fill muffin cups to the top. Bake

at 375˚ until lightly golden and centers bounce back when touched. Makes 7

muffins.

Indian Broccoli Smothered in Garlic Oil

From the Madison Herb Society’s Edible Alliums cookbook.

One bunch of broccoli, about 1-1/2 lbs.

3 T. canola oil

8- 10 garlic cloves, peeled

1/3 tsp. turmeric

dash of ground coriander

1 tsp. sea salt

Cut broccoli into spears leaving stems attached. Pare the

skin from the stems. Heat oil over medium high heat in

large non-stick frying pan. Add garlic and sauté for about 1-2 minutes, tossing

the garlic for even browning.

Add turmeric and coriander and immediately add broccoli. Spread so that the

broccoli is in a single layer in the pan. Let sizzle for 1 minute. Add salt. Turn

broccoli gently and let sizzle 1 more minute.

Cover the pan and cook over low-medium heat for 8-10 minutes until broccoli

is still crisp and dark green.

Uncover and cook about 3-5 minutes or until moisture is evaporated. Serves 4-6.

Read more about us on page 84.

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“All About Herbs” - Lecture Series 2012

Sponsored by the Herb Society of America – Wisconsin Unit

AND Ozaukee Master Gardeners

Wed, April 18. “Growing and Using Herbs: From Seed to Salad.” Get a wide variety of herbs to thrive in your garden and use them to brighten your food and your home. Linda Hersey Goodine, owner of The Herb Farm, Cedar Lake. Thurs, May 3. “Herbal Gardening, Cooking, and Healing in Biblical Times.” Learn about herbs of the Bible and how they bring new light and life to old Bible stories. Rev. Keith Amborn, avid herb gardener and pastor of St. Paul Lutheran Church in northwest Milwaukee. Presentations will be held in the 4H Youth Building at Ozaukee County Fairgrounds in Cedarburg. No pre-registration required. Herbal refreshments. Admission $5.00. Please arrive early as programs will begin promptly at 7:00 PM. Directions: From Hwy 43: Take Hwy C (Pioneer Rd) west 3 miles to Washington Ave. North on Washington Ave 1.7 miles through downtown Cedarburg to Fireman’s Park. Continue north 0.3 mile more. Turn right at the “4H Gate 3” sign, go one short block and park for the 4H Youth Building on left. From Hwy 60 at 5 corners: Take Washington Ave south 1.0 mile. Turn east (left) at the “4H Gate 3” sign at the north end of the Fairgrounds and continue as above. Questions? Contact Kathleen at 262-377-3276 or Annie at 262-238-8610 MORE UPCOMING EVENTS: http://herb-society-wisconsin.org. www.ozaukeemastergardeners.org.

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For the Cooks Among Us

Patty Bellin, Editor

NEWHSA

PAPAYA BANANA SMOOTHIE from Patty Bellin – NEWHSA 1 Papya (peel and remove seeds) 1 Banana (peel) juice from 1/2 lime 1/4 tsp ground ginge r Process in a blender and serve in chilled glasses Serves 2

Elderflower Pear Smoothie from Patty Bellin, NEWHSA 4 small firm pears 2 heads of fresh elderflowers 1 strip of Lemon zest 1 TBSP soft Brown Sugar 4 TBSP water 3/4 cup Milk (any type I use Almond) Peel the pears and remove the cores. Chop and place into a saucepan with the elderflowers, lemon zest, sugar and water. Cover tightly and simmer until the pears are very soft. Let cool. Remove the elderflowers and lemon zest. Pour the pears, cooking liquid and milk into a blender and process until smooth. Serve immediately.

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George Washington’s Favorite Gingerbread Colonial Gingerbread (Reputed to be the recipe of George Washington’s mother. It’s said she served this to Lafayette when he visited her in 1784.) 1/2 cup butter 2/3 cup brown sugar 1/2 cup warm milk 2 tsp. powdered ginger 1/4 tsp. each:

cinnamon, mace, nutmeg

1 cup molasses 4 tbsp. brandy 3 eggs 3 cups flour 1 tsp. cream of tarter Juice and grated rind of one lemon 1 tsp. baking soda 1 cup raisins (soaked overnight and drained) Directions: Cream together butter and brown sugar. Stir in warm milk. Combine spices and add to mixture. Blend in all other ingredients. Pour into greased and floured 9x13 inch pan. Bake at 350 degrees F. for approximately thirty to forty minutes.

From: Riser, Mimi (2010). The Kitchen Witch Glossary of Cooking Herbs & Spices (The Kitchen Witch Collection)

Carrot Cocktail by Patty Bellin, NEWHSA 1/2 cup carrots (peeled and roughly chopped) 1 slice of pineapple (roughly chopped) 1 tsp lemon juice 1 TBS honey ICE Place carrots, pineapple, lemon juice and honey with the ice into a blender and process 1-2 minutes. Serve with a sprig of parsley or mint

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Carrot and Ginger Energizer from Patty Bellin, NEWHSA 1 cup Carrot juice 4 Tomatoes (skinned, deseeded and coarsely chopped 1 TBS Lemon Juice 1/3 cup Parsley 1 TBS grated fresh Gingerroot 6 crushed Ice Cubes 1/2 cup water Start processing the carrot juice and tomatoes, add the parsley, ginger, ice and water. Blend until smooth Garnish with fresh parsley. Serve at once.

Pear Orange & Ginger Reviver by Patty Belin, NEWHSA 2 Large Bartlett Pears 4 medium Oranges 4 cubes candied Ginger Peel and remove cores from the pears. Blend pears and juice from the oranges with the Candied Ginger Pour into glass and enjoy

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Navarino Nature Center Upcoming Classes

W5646 Lindsten Road, Shiocton

715-758-6999

Website www.navarino.org

Here’s just a sampling of some of the classes offered at Navarino

Nature Center:

Earth Day - April 28th – Come join us to celebrate Earth Day!

Wandering down the Wolf River - Sat., May 5th Meet at the boat ramp in Shawano at

8:30 am. Canoe from Shawano down the Wolf River to Hwy CCC. Canoes, PFD’s and paddles

are provided. RSVP by Wednesday, May 2, 2011 by calling 715-758- 6999. Fee: $20 per

person

Wild Edible Hike - Sat., May 19th Time:9:30 am Guest speaker Brian Pierce will lead a

“Wild Edible / Foraging” hike around the nature center and wildlife area. Come along for

the hike and learn what plants you can pick and eat along the way. Fee: NNC members $2,

Nonmembers $5, Families $12

For more information contact Tim Ewing at nnc@navarino.org

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Northern Woods Herb Society

1st Annual Herb Faire

May 19, 2012 From 10 - 4

“Come nibble your way through the herb faire.”

At Peterman Brook Herb Farm, N6280 Riverview Road, Porterfield, WI

petermanbrookherbfarm@hughes.net or Call 715-927-2330

$5 Entrance Fee/Person – Provides Access to All Workshops (and samples!)

Herbs 101 – Jackie Johnson, ND, Master Herbalist, CNHP

In the beginning.... our ancestors used plants to survive...many on earth still do. Learn the fundamentals of herbalism including good herbal choices and how to find and incorporate them into your life. Taste nettle oatcakes from the Iron Age.

Bach Flower Essences for Inner Harmony – Laura Vanden Avond, Owner

of Sweet Willow Naturals in Green Bay and Reiki Master

Bach Flower Essences are a gentle, all-natural way to restore balance when you are feeling stressed, worried, preoccupied, anxious, tired, or “not yourself.” Bach Original Flower Remedies were created in the 1930s by Dr. Edward Bach and are used today worldwide. Learn about the philosophy behind the remedies, the positive effects of key essences, and how to incorporate them into your wellness routine.

Green Cleaning with Essential Oils – Tracy Fernandez Rysavy, Editor-in-

Chief, Green America and Northern Woods Herb Society Member

What's in conventional household cleaners, anyway? Take a look at the ingredient lists, and you'll undoubtedly find a bunch of things that you can't pronounce. What you might not know is that some of those chemicals have been linked to health problems, including cancer. Save money and improve

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your family's health by making your own cleaners out of things you probably have in your kitchen at home. Adding pure essential oils will make them smell better than anything you can buy in the store!

Roses…Delightful to Look at, Delicious to Eat! – Lara Lakari, Local

Foodie, Forager, and Laissez-Faire Gardener, Northern Woods Herb

Society Member

We will be exploring a few of the MANY culinary uses for roses. Join us for

techniques, tips, and sampling of a variety of dishes that include the Herb of

the Year.

Herbal Bath & Body – Deb Doubek, Owner of Peterman Brook Herb

Farm, Herbal Apprentice, Northern Woods Herb Society Member,

Northern Lights Master Gardener

Come watch and learn as Deb works her magic with herbs, flowers, essential oils, and other natural goodies to create wonderful bath and body products. You can easily make these at home with a small backyard herb garden and a splash of creativity!

Spring Herb Walk/Salad Gathering – Lynn Green, APNP-BC, MHC, MSN,

CNHP

Come join herbalist Lynn Green for a walk and see what is joining us this

spring. The possibility of edible treats and salad exist!

Comee hungry, with an umbrella, and dressed for outdoor spring weather!

Vendors welcome – see our website for application - We prefer items

handcrafted by the seller and/or items that are related to herbs,

gardening, or botanical in nature.

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ArcaMax Gardening Tips

Tip: Natural Crabgrass Control

Corn gluten meal is a natural pre-emergent herbicide that can be applied to lawns to help

prevent the germination of annual weed seeds such as crabgrass. It's also a source of

nitrogen (10% by weight) for the grass, so you can figure it in when deciding how much

fertilizer you lawn needs. Proper timing of application is the key to effectiveness- it needs

to be applied before weed seeds germinate. In our area, the time to spread corn gluten

meal on your lawn to prevent crabgrass is when the forsythia bushes begin to bloom. Put it

down at the rate of 20 pounds per 1000 square feet and, if there isn't any rain after 5

days, water it in lightly. It usually takes 3 years of applications to get good crabgrass

control.

Alternating freeze/thaw cycles can push ("heave") plants out of the soil; especially recent

planted material. Gently tuck heaved plants back into the ground and water them to keep

their roots from drying out. As time progresses and the plants root-in and establish, the

frost-heaving should not be as big a problem for you.

Seed starting mix. It's a very finely milled sphagnum moss, holds just the right amount of

moisture for tiny new plants, and is easily penetrated by new roots. Other growing

mediums can hold too much moisture, making seedlings more susceptible to the fungal

disease called damping-off.

Tip: Sow Early Spinach

Get your spinach seeds in the ground as soon as the ground can be worked. They won't

mind a few frosts and you'll get a crop that flourishes in the cool spring weather. Sow

seeds about a half-inch deep and an inch apart in wide rows. Thin seedlings first to 4" and

later 8-12"; use the thinnings in your salad. Cover plants with floating row covers to

prevent damage from leaf miners and flea beetles.

Tip: Plant Bare-Root Fruit and Nut Trees

Plant bare-root fruit and nut trees. Remove them from their packing material and soak

them in a pail of warm water for a few hours. Then plant them in a hole large enough to

accommodate the spread-out roots.

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Wisconsin Unit of the Herb Society of America

2012 Programs:

April 18: pending

May 15: Alyson Para: Wild Tree-Grape Seed Oil

May 26: Herb Faire at Boerner Gardens:

The Herb Society of America-Wisconsin Unit sponsors its annual spring Herb Fair and

Herb Plant Sale at Boerner Botanical Gardens on Saturday, May 26, 2012, from 9 am – 4

pm. The Fair offers herb plant vendors; “ Tea Room”, serving herbal teas and herbal

baked goods; “Thyme Square”, a herbal market place featuring items made by the

Wisconsin Unit members; educational seminars; vendors of garden related items; and the

creative works of local artists and artisans. Parking and Fair entry are free. Please note:

Most vendors will be unable to take credit or debit cards.

Cooking with Roses, an optional culinary class scheduled for 10:30 am and 1:00 pm

features roses, the International Herb Society’s Herb of the Year for 2012. Chef Felix

Rosado, of Bartolotta’s Catering, created a signature rose menu especially for the 2012

Herb Fair. Register by phone to Nell at 414-228-9787 or by e-mail:

HerbFair_WI@zoho.com. Class fee prior to April 28 is $15.00, after April 28, $20.00.

Please specify preferred class time when you register.

An optional, guided tour of Boerner’s Herb Garden scheduled for 12:30 pm is available for

a $5.00 Boerner Botanical Gardens (BBG) entry fee. Entry fee is waived for persons

showing membership card to BBG, Friends of Boerner Botanical Gardens, or other groups

with American Horticultural Society reciprocal privileges.

Proceeds from the Herb Fair fund grants to the Herb Gardens at Boerner Botanical

Gardens, Old World Wisconsin, and Villa Terrace and MATC horticultural scholarships.

Visit the HSA - Wisconsin Unit at www.herb-society-wisconsin.org

Questions: Concerning the Herb Fair, Contact Gerry at 262-375-8626;

For Bartolotta Reservations, Contact Nell at 414-228-9787 or e-mail

HerbFair_WI@zoho.com;

For Vendor Information, e-mail HerbFair_WI@zoho.com

Directions to BBG: boernerbotanicalgardens.org/support/v1.html

Additional information:

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Seminars throughout the day are presented by regional experts. No pre-registration is

required. Admission, $5.00 each at the door.

9:30 am From Dreams to Reality: Jane Hawley-Stevens, owner of Four Element

Herbals and recipient of the 2012 USDA Value Added Producers Grant,

speaks of how receiving the grant helped make her dreams of bringing more

plants to people a reality.

11:30 am What’s Eating my Herbs (including Roses)? From Aphids to Japanese

Beetles to Spider Mites, How to Minimize Plant Damage Organically: Nino Ridgway, PhD.

Entomology. Owner of Herbs & Everlastings

2:00 pm Improve Your Garden Design through Photography: Mary Kleist and

Members of Creative Images Photo Club

3:00 pm About the Rose: How It Traveled West with the Pioneers: Bruce Barr,

American Rose Society Horticultural & Design Judge and Member of The Greater

Milwaukee Rose Society; How to Start a Rose from a Seed: Barb Sylvester, President

of The Greater Milwaukee Rose Society; How to Care for Today’s Roses: Don Zoromski,

Member of The Greater Milwaukee Rose Society

NORTHEAST WISCONSIN UNIT OF THE HERB

SOCIETY OF AMERICA

By the time you read this, many of us will be off to visit our Scottish sister club, Heart

of Scotland Herb Society. If you put your finger in the middle of a map of Scotland –

that would be the area. We’ll be back with lots of pictures by the first of May so stay

tuned to our adventures! We received permission to tour Prince Charles well-known

organic and sustainable gardens at Balmoral Castle. Gardens, castles and stone circles

are part of the itinerary planned for us by our Herbie Scottish friends. Hopefully they

will return to the U.S. in 2014 for a visit.

Meanwhile, we’re busy planning our Herb Day celebration – a tea on how to grow tea herbs

in Wisconsin at the Green Bay Botanical Garden on Saturday May 5, 2012 from 10:30 to

noon. With tea sampling and goods that include the herb of the year – the Rose – it

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should be a good day. Contact the garden for more information. If you haven’t visited

the Garden since the renovations and additions, you’re in for a wonderful surprise!

Our next event will be to help Harry Potter with his birthday celebration held in

conjunction with Spirit of the Arabian Horse Society who will be demonstrating Arabian

horses at the same time. This will be held on July 28th in Maribel Wisconsin. We will be

talking about Harry Potter’s magic herbs, and also about plats for magical creatures (our

pets). For more information, contact Kristin at urbankristin@msn.com

The Madison Herb Society

The Madison Herb Society has had some pretty interesting meetings this year. In

January their speaker was Harsha Keister from Bombay, India share the medicinal

properties of Indian herbs and spices. Ms. Keister visits her family in India several times

a year to pick up herbs she uses here.

Many of the herbs she uses help with digestion, including anjaway, ginger, cumin, asfotida

and others. Tumeric is a common herb for both culinary and medicinal purposes. Harsha

says it is good for minor pains, is an antibacterial, helps fight colds, and may be put into

cuts to promote healing. Tumeric may also help with Alzheimer’s and be combined with san-

dalwood powder and milk to create a face wash to fight acne. Add tumeric to any food to

bring out added color and flavor.

Harsha uses ginger as an anti-nausea, which is good for people going through

chemotherapy. Ginger is also an anti-inflammatory, and is used to treat arthritis. She uses

fresh ginger treat acid reflux, and recommends adding ginger to everyday cooking for its

wonderful flavor!

Hot peppers are prescribed for weight loss and easing arthritis pain. Cumin gives

sweetness to food, helps with loose stools and digestion issues. Asfotida, an Indian spice

made from tree sap, may be added to foods containing beans as a way to reduce gas. It is

available at YuWa Asian grocery on Park Street in Madison.

Harsha recommends cinnamon for treating diabetes and arthritis, coriander for reducing

cholesterol and addressing eye issues, and fenugreek for back pain. Drinking clove water,

or soaking a cloth in clove water helps reduce burning sensations in the body.

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February was a study in acupuncture and Chinese herbs with Dr. Susan Padberg of

Madison, an acunpunturist.

An Overview of Acupuncture and Chinese Medicine & Dr. Susan’s talk:

Chinese medicine is a very ancient form of healing, having evolved over 4,000 years ago. In

the handout from her presentation, Padberg shares her philosophy that acupuncture and

the use of Chinese herbs “is a system of observing changes in health, based on forces in

the natural world around us, food and lifestyle choices, and the impact of life as we

experience it, in all realms.”

She further explained, “The Chinese believe when we are in good health, we have good

flow of Qi.” Qi – also spelled Chi – is a person’s life force or energy. “We are in good

health when we can live life to its fullest, with as few limitations as possible,” she added.

Acupuncture stimulates parts of the body to influence Qi in a positive manner. It

influences pain, mood, inflammation and many other symptoms of poor or stagnant Qi. A

person’s Qi is said to be determined very early in life – by what we eat, the air we

breathe, how we exercise, by our relationships and other outside influences.

“Acupuncture uses metal filaments to influence Qi by stimulating certain points on the

energy pathways or meridians of the body.” Padberg describes. “This triggers our own

body to respond by producing substances which affect inflammation, pain perception,

hormonal function, and neurotransmitter release to achieve better balance.”

Chinese herbs also affect Qi. They infiltrate the body’s organs and hopefully influence a

positive response to help our bodies achieve balance. Padberg said that most Chinese

herbs are used as formulas, with as few as four ingredients or as many as 20, depending

upon the person’s health issues.

Chinese herbs are mostly plant-based, but some may include animal-derived substances

and minerals or funguses. Many formulas include ginger, cinnamon, mint, orange peel or

licorice root.

Padberg illustrated the importance of herbal formulas because of the need to minimize

toxicity, enhance absorption and harmonize within the body. “Formulas fine-tune the ef-

fects of the herbs as healing occurs,” said Padberg.

The traditional way to ingest Chinese herbs is in the form of a tea or tincture. The

mixture of herbs is soaked in water or other liquid for about one to one-and-a-half hours,

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strained and drunk as a tea. In Western culture, many herbs are put into capsule or tablet

form to make them easier to take.

Padberg generally starts her patients with acupuncture and may transition them to

Chinese herbs over time. “If the patient starts to feel better (after acupuncture), I may

work with their regular doctor to help reduce Western prescriptions and try some herbs,”

she said.

Padberg purchases some of her herbs locally, like American Ginseng, a huge cash crop for

the state of Wisconsin. The rest are from reputable companies who produce well-tested

herbs that are grown all over the world.

Padberg shared a wide variety of dried herbs and tinctures for us to smell and touch

after her presentation.

Calendar

May 5 - NEWHSA's Annual Spring Tea. For more info: www.gbbg.org

May 12 - Heirloom Plant Sale - Gardens of the Fox Cities.

May 19th - 1st Annual Herb Fair at Petermanbrook Farms. (see ad this issue)

May 26, 2012 – WI Unit – Herb Faire at Boerner Gardens in Hales Corners

(see ad this issue)

June 2 and 3 - 28th Annual Garden Fair at the Green Bay Botanical Gardens

June 29 - Midwest Women's Herbal Conference – (see ad this issue)

www.midwestwomensherbal.com

July 6 – Isla Burgess Seminar (see ad this issue)

July 31 – Celebrate Harry Potter and his Magic Plants with NEWHSA. For

more info contact urbankristin@msn.com

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