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The Wisconsin Herbalist

And Friends

November 2015 Issue 20

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From The Wisconsin Herbalist:

This concludes 5 years of producing The Wisconsin

Herbalist. Please let us know if you would like the e-zine

to continue and what type of articles, etc. are most

interesting to you, and if you be interested in contributing.

Our next issue will be out in mid-February. If you have

anything you’d like to include, or think others would find

interesting – suggestions for gardens to visit in 2016, tea

houses, good teas, best places in your area to purchase

herb plants and/or seeds, planning your gardens, etc.,

please send them to us at wisconsinherbalist@msn.com

The deadline is 15 January.

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. We strive to correctly site all sources of information contained within.

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Contents

The Green Man Speaks Joan Janssen 4

Potpourri Tina Sams 5

Herbal Potpourri Puzzle The Essential Herbal

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Lore of the Holiday Plants Morgan Campbell 9

Herbal Trivia Quiz WI Herbalist 13

Madison Herb Society News Carrie Wilkey 14

Why Drink Herbal Infusions Kathleen Wildwood 16

Patty’s Perfect Pumpkin Seeds Patty Bellin 21

Wild Ones Winter Conference Wild Ones 22

Herb of the Quarter – Horse Radish Jackie Johnson 23

George Washington’s Favorite Recipes 28

Janesville Area Herb Society Sondra Austin 30

Northeast WI Unit of Herb Society of America

NEWHSA 32

For the Cooks Among Us Patty Bellin 33

Herbal Trivia Answers Wisconsin Herbalist 39

Preparing for Wisconsin Winters Wisconsin 40

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The Green Man Speaks

I’m the GREEN MAN, nature is my passion

Wherever green is involved, I am in fashion.

My enigmatic grin glows in garden spaces

In woods and fields, I’m a part of the places.

Garden space thru centuries was meant to serve.

I see man often ignore what nature would preserve.

I must watch whomever may seek to roam.

But I offer my thoughts inside this poem.

I’m not a guard, nor is prevention my power

and yet-- I observe from my natural bower.

I do shrink with a helpless face

when man makes ill use of nature’s space.

I worry about man’s careless embrace.

Man leaves behind a sordid trace.

Destruction of nature is exposed around me

If you are aware-- you may see what I see.

As a woodsy friend I have been green.

On rooftops and site markers I could be seen.

I seek protection for each beautiful space.

Natural resources man can never replace.

Does no one else fear this verdant loss?

No wonder my forehead now grows moss.

Leaves around my visage curl and weep.

Mold overtakes - my future looks bleak.

My features show me as a garden friend

Yet I fear how nature could come to end.

Joan Janssen 2015

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Potpourri - 2015

Tina Sams

The Essential Herbal Magazine

www.essentialherbal.com

A sister in law of mine saved all of the flowers that had even been

given to her for birthdays, anniversaries, giving birth, etc., in a very

large apothecary jar. At a certain point, she and her husband fell on

hard times and she made that incredibly personal mixture into

potpourri to give as holiday gifts. I thought it was one of the most

precious gifts I'd ever received.

Since then, potpourri has always been a sentimental thing for me. My

daughter and I have jars that were collected during various times over

the last 20 years. It can be a lot of fun, and just turning those jars to

look at the contents can bring back potent memories of those times.

In addition to botanical ingredients, one might choose to include

seashells and stones, feathers and bones, or any found items. A trip

out of the country might mean that a few coins from that country are

included. Once the boundary of just botanicals is removed, there are a

lot of great options!

To begin, find a place where a screen can be placed for drying that

won't be disturbed. Start getting in the habit of keeping small

containers or baggies with you. Most herbies do this anyhow.

Traveling through this summer, pay attention to the flowers, shrubs,

seedpods, and natural items that show up along the way.

Visiting a friend's garden may result in a handful of previously unseen

blossoms. A walk in the woods will turn up cones, pods, mushrooms,

feathers, and berries of all kinds. Weeding in the garden might turn up

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some interesting roots. A day playing with chalk on the driveway with

the little girl next door, and there are small colorful nubs of chalk. A

morning checking out yard sales? Who knows what that could bring!

Keep adding flowers and leaves to that screen as the summer passes.

We'll add scent later, so although it's great if they have their own, it

isn't critical. As the summer progresses, occasionally place the dried

items into a large jar so there's room for new fresh things to dry.

Early fall will come with its own supply of interesting pods and plant

material, so wait until at least the end of September to proceed with

the potpourri unless mostly flowers and leaves are being used.

When it's time to finish this batch, the fun of choosing a scent begins.

Some of my collections have remained unscented, but usually scents

are desired.

Look at the collection:

Are there colors that overtake the mix? Do they suggest a scent?

Is it woodsy? Earthy? Floral? Herbal?

To create a long lasting scent, choose a fixative. The most commonly

used fixative is orris root, but others like cellulose, clay kitty litter (!!!)

and wood chips can be used. Orris lasts quite a bit longer than the

others.

For a 1/2 gallon of potpourri, an ounce of essential oil, a blend, or

fragrance oil will be plenty.

In a jelly jar, blend the oil with the fixative you've chosen, and mix

well. Cap, and allow them to sit together for several days so that the

oil is absorbed into the fixative.

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To keep the potpourri vibrant for years to come, keep it lidded and

away from bright sunlight when not in use.

Mix that with the potpourri and mix very well. Cover, and allow

everything to get married up for another week or two.

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www.essentialherbal.com

herbal potpourri

3. yellow flowers, red stain,used for mild depression -among other things

5. seed carriers of pine trees12. first plants to naturally arrive

after a disturbance14. canning container with a

stainless steel wire closure16. nourishing demulcent inner

bark17. star-shaped fruit of Chinese

evergreen bush19. spring greens that can take

the sting out of allergies20. dog for coughs21. relatively small glass bottle,

usually with a closure22. slimy, hungry creatures that

leave a trail23. chemical reaction when lye

and fats are mixed25. perserve herbal qualities in

alcohol or glycerine26. spices and tea blended with

milk or cream27. semi-permeable paper barrier

that separates liquids fromsolids

30. achilles used it to staunchbleeding during the TrojanWar

32. facilitates a change

34. growing sans chemicals36. wise, or used in holiday

stuffing38. placing plants so that at least

one of the species benefitsfrom the other

41. a resin sometimes used intooth and gum preparations

42. herb scent that covers thescent of humans in the wild

44. immersible mixer47. tea made of roots and barks50. golden orange fish from the

far east51. touch it on a hot sweaty day,

get a bruise-like rash52. foxglove55. to do labor on, as soil; to

cultivate58. breath of spring in the

mailbox59. decisions to change61. tubers can be subbed for

potatoes in any dish64. to hold medicinal herbs in the

stillroom, usually glass69. orientalis70. 1/4 tsp...1/2 tsp...1 tsp... 1

Tbsp71. marigold - not pot marigold!72. bloody or red in color

1. self-sufficient lifestyle2. a spoonful of sugar helps the

medicine go down4. scratch or soften seeds to

hasten germination6. used in simple prostate

enlargement7. looks like a lamb's head, part

of essiac formula8. rich soil composed of sand,

clay, and organic matter9. repeatedly blooming

10. Alaskan mezzaluna11. woven wood or vines used to

support climbing plants12. butterfly weed13. period of cooling seeds prior

to planting15. well known forager/stalker18. essence obtained from herbs24. grinder specific to de-maced

spice28. of the woods29. insert to allow one drop at a

time to be poured from abottle

31. replaced black tea during theBoston Tea Party

33. has overall beneficial orinvigorating effect

35. relieves nausea and motionsickness

37. 2006 herb of the year39. the happiness herb - a tree,

actually40. extremely invasive import

with tasty greens43. premier liver herb45. thick, oily fluid excreted by

the liver46. beneficial insects necessary

for fertilization48. stage in soapmaking when it

is about ready to pour intomolds

49. colorful, tasty scrapings ofcitrus peel

53. wet spongy ground; a marshor quagmire

54. sodium hydroxide56. having clusters of showy

flowers57. seed bearing capsule60. moxibustion herb62. blended tea often used for

cancer63. from the Latin plantare, to fix

in place65. metal containers66. where the sun rises67. succulent leaves that soothe

sunburn68. heavier than a teacup,

handled drinking vessel

Across Down

1 2 3 4

5 6 7 8 9 10 11

12 13 14 15

16 17

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19 20 21

22 23 24

25

26

27

28 29

30 31 32 33 34 35 36

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38 39 40 41

42 43

44 45 46

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48 49 50

51 52 53 54 55 56

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58 59

60

61 62

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64 65 66 67

68 69

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The Lore of the Holiday Plants

Morgan Campbell

Chetek, WI

The Holiday season is right around the corner.

The remnants of our ancestors of many different cultures linger as we

prepare to celebrate. Most cultures acknowledged the shortest day of

the season (Winter Solstice) and welcomed back the sun and the longer

days that would follow. Most that has been forgotten by the many of

us, but some of those old ways can still be seen in our celebrations.

Mistletoe is the most recognized of the Christmas plants and has many

legends associated with it.

In Scandinavia, mistletoe was believed to be sacred to

Frigga, goddess of love and mother of Balder, god of

the summer sun. Frigga had a dream that Balder was

killed. She roamed the earth soliciting all the birds of

the air, the plants and animals of the earth to not

participate in the killing of her son. Mistletoe,

however, is a parasitic plant that doesn’t set roots in the earth, and

thus, was overlooked.

The Trickster, Loki, who was Balder’s enemy, recognized the oversight

immediately and fashioned an arrow made of mistletoe. . Since Balder

was protected against all harm, the gods entertained themselves at

banquets by throwing things to watch them bounce off; but not this

time. This time the arrow killed Balder.

The berries of the mistletoe are said to represent Frigga’s tears when

she heard of his death. Another version says Frigga’s tears caused the

red berries to turn white. She mourned so, that the gods took pity on

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her and after a series of events, restored her son to life. She was so

grateful, she decreed that thereafter, mistletoe would be a plant of

peace and all who passed beneath it should exchange a kiss. Some

cultures would lay down their arms and fight another day if they found

themselves in a grove with mistletoe!

In the Celtic world, the Druids recognized the plant didn’t set roots in

the ground and yet lived, and, therefore, held it sacred. They would

dress in white robes and cut the Mistletoe from Holy Oak groves with

a golden sickle after the new moon following the winter solstice.

Believing the plant would lose its power if it touched the earth, white

blankets were laid beneath the trees to catch it. A piece was given to

each family to keep them safe and fertile during the year.

Remember that when you hang your mistletoe this year!

With the advent of Christianity, all associations with the pagan

religions were eventually banned and mistletoe was forbidden to have

any place on alters at Christmas. Eventually it found its way back into

acceptance with the kissing ball. A young lady standing under a kissing

ball could not refuse a kiss, for if she did, she would remain unmarried

the following year. Proper kissing ball etiquette demanded that each

time a kiss was given, a berry was picked. When the plant had no more

berries to offer, there would be no more kissing beneath it. The

mistletoe had to be burned on the 12th night, or all the kissed maidens

would remain unmarried another year.

Early Romans hung holly in their homes for

winter Saturnalia to encourage only good spirits

dwell there. Holly wreathes were given as gifts

to friends as a sign of friendship (Deck the Halls

with boughs of Holly). If you decorate with

Holly, beware. If the rough edged holly is

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brought into the house first on Christmas morning, the man of the

house will rule. If the smooth one comes in first, the woman will rule

the household. Prudent couples bring both in at the same time, or

not……

The pine was one of many plants offering the

Holy Family shelter when pursued by Herod’s

soldiers. When Mary was too weak to travel

any further, a gnarled old pine, invited them

to rest within his hollow trunk. He then

closed his branches and kept them safe as

the soldiers passed by. As they departed,

the Christ child blessed the pine with his hand. If you cut a pinecone

lengthwise, you will see his tiny hand print left forever in gratitude.

Other evergreens were cherished at this time of year as a natural

symbol of life amid the winter whiteness. Because of this, our

ancestors brought them indoors as a promise that the world would once

again turn green.

This time of year saw the traditional battle between Holly, the dark

King of the short days of winter, and the Oak King who regains his

crown with the lengthening days. The Oak was believed to be the

highest being in the plant kingdom.

Many herbs claim presence at the birth of Jesus, or in his manger. As

a symbol of patience and energy in adversity, Chamomile was one of the

plants Joseph was said to have picked for Mary to lay upon to give

birth. Our Lady’s bedstraw was another.

Lavender, Chamomile and Thyme (the symbol of bravery, courage and

endurance; three traits Jesus would need in his life), were placed in

the manger for the infant to sleep upon.

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Frankincense and Myrrh resins, two of the gifts brought by the Wise

Men were both rare and valuable gifts. Myrrh was used for incense,

perfumes and medicine. Frankincense was thought to drive away evil

and considered a plant of prayer and sacrifice.

Long ago it is believed that Rosemary was a plain green plant without

any fragrance or flowers. When traveling to Egypt, legend tells us,

Mary stopped to wash Jesus’ clothes in a stream, and hung them on a

simple Rosemary bush to dry. As she gathered the dry clothes, she

blessed Rosemary with blue flowers, the color of her own cloak, and

the spicy fragrance as a remembrance. For this reason, some folks

believe that if you smell Rosemary on Christmas Eve, it will bring

happiness during the New Year.

The original Yule Log was made out of oak, ash, pine or birch and is one

of the oldest traditions for the Yule season. During the cold darkness

of winter, it gave much needed warmth and light and it was felt it gave

its strength to the new sun’s longer days.

When it was completely burned, the ashes,

believed to have magical fertilizing powers,

were scattered in the farm fields in spring.

The French took the Yule Log and made a

wonderful confectionary – a cake rolled with

frosting called the “Buche de Noel”.

Some other Christmas superstitions include: Eating an apple on

Christmas Eve will bring good health during the following year. Don’t

wear new shoes on Christmas Day or it will bring bad luck. A clear, star

filled night on Christmas Eve will bring good crops the following

summer.

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And finally, to those of us who share a birthday with Christmas….be

relieved – it is said we will never encounter evil spirits bent on doing us

harm, and we cannot die from drowning or hanging….which makes being

a pirate a good career choice!

Happy Holidays!

HERBAL TRIVIA QUIZ

1. What Wisconsin native spring flower will melt the snow around it

as it blooms?

2. What plant part can/should be harvested after a few frosts?

3. What plant is black tea from?

4. What plant is green tea from?

5. What plant is white tea from?

6. This emollient favorite is the base for many salves.

7. Traditional and go to plant for burns.

8. Go to plant for a cream for bruising.

9. This group of herbs help reduce or relieve mild pain.

10. Some believe the white berries of this plant are due to Frigga’s

tears when her son was killed with and arrow made of it.

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New Sage Cookbook from the Madison Herb Society!

The Madison Herb Society has published a brand new cookbook called

Sage Advice and Recipes! It contains 68 pages of sage recipes, as well

as information about growing,

harvesting, and cooking with sage. The

cookbook sells for $6 and is available

at the Herb Faire on Saturday,

November 7, or you can print an order

form from their product page here

http://madisonherbsociety.org/produc

ts.htm to order it for yourself or

others. This cookbook makes a great

gift!

Below are two sample recipes from the

new cookbook.

Ginger and Sage Drop Cookie

2 cups flour

1/4 tsp. salt

2 T. ground ginger

1 T. baking powder

2 eggs

2 sticks butter, softened

3/4 cup sugar

1 tsp. vanilla

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4 T. fresh sage, finely minced

1/2 cup crystallized ginger, chopped

Mix flour, salt, ground ginger, and baking powder. In a mixer bowl,

cream the eggs, butter, sugar, and vanilla.

Add the sage and the crystallized ginger. Mix in dry ingredients.

Chill mixture 30 minutes. Scoop out 2 tsp. dough onto a parchment-

lined baking sheet.

Bake in a 350 degree oven until golden brown.

Cool on pans a few minutes, then remove to wire racks. Store in cookie

tins.

Sage Sausage Balls

12 oz. lean pork sausage

2 cups Bisquick

4 oz. sharp Cheddar cheese, shredded

1 T. fresh minced sage

Combine Bisquick, cheese and sage. Work ingredients into the pork

sausage. Roll into 1-inch balls.

Place on baking sheet with sides. Bake at 350 degrees for 20-25

minutes, or until golden brown.

Makes 54 1-inch sausage balls. Serve as an appetizer or with pasta or

rice.

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Why Drink Nourishing Long Herbal Infusions?

By Kathleen R.Wildwood, Wildwood Institute

Madison Herb Society

Reprinted with permission

During the winter, people ask me what they can do to make up for the

generous consumption of sweets, beer and other comfort foods and

drinks that people use to keep up their spirits in the dark of the year.

Though you cannot make up for the impact of these foods on your

metabolism, you can drink nourishing long herbal infusions to help

replace the nutrients lost, reduce cravings for less healthy beverages

and foods, and help heal all kinds of health issues all the year

round.

Nourishing long herbal infusions provide large quantities of calcium and

other minerals, vitamins, essential fatty acids and proteins in their

most natural form - see nutrition averages below. They also contain

anti-cancer phytochemicals and antioxidants, as well as unique

combinations of specific nutrients for building healthy bones,

supporting the immune system, calming the nerves, stabilizing blood

sugar, improving digestion and more, depending on the herb(s) you

choose.

They are much more effective than nutritional supplements due to

their superior absorbability. They are also

safer and significantly less expensive!

I have seen nourishing long herbal infusions,

taken over time, heal the following health

problems: osteoporosis, anxiety, adrenal

burnout, eczema, diabetes, sinus problems,

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severe allergies, hormonal difficulties, infertility, joint pain, high blood

pressure, and more.

Please note that there are other herbal preparations that can be used

to heal some of these conditions and that the choice of herb matters.

However, all nourishing long infusions will provide large amounts of

nutrition that cannot be obtained from teas or tinctures.

Working with people as a practitioner over the last several decades, I

have noticed that there is no single other food or beverage which can

have such a powerful impact on improving health in everyday life, no

matter what your health issues are. Drinking long herbal infusions helps

people to have more energy and resilience during stressful times.

People sleep better because they have enough nutrients to soothe and

support their nervous system. Many a time I’ve had a client or student

tell me that when they begin to drink nourishing long herbal infusions

on a regular basis, their cravings for unhealthy beverages such as soda

are reduced or eliminated. I have found that this approach of adding

nutrition first, rather than cutting out all the “bad” foods,

accomplishes the goal of greater health without as much trauma and

struggle. Often, the craving for “bad” foods (usually stimulants and

sedatives) occurs because the body is desperate to function without

the nutrition it needs. Give it the nutrition; it doesn’t need the

stimulants/sedatives as much.

Why a long infusion, as opposed to a tea? Because you can get certain

nutrients out of a dried plant only after soaking it in hot water for a

long time. Scientific studies have shown that it takes at least four

hours for a significant amount of minerals to extract into the water,

and longer (up to eight hours) for roots, which are tougher and take

longer to release their medicinal constituents into the water.

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If you make a cup of nettle tea (1-2 teaspoons steeped in hot water

for ten minutes), you would get about 5-10 mg of calcium, but if you

make a cup of nettle long infusion (1 oz. steeped in 1 quart hot water

for a minimum of four hours), you will get over 200 mg of calcium per

cup. And not just the calcium, but all the nutritional co-factors

necessary to effectively assimilate calcium, because calcium by itself is

not well utilized by the body.

Not all herbs lend themselves to a useful preparation as a long infusion.

A long brew makes some herbs unpalatable. This is nature’s way of

saying you don’t need that much of those strong medicinal constituents,

and that this preparation may even be harmful.

As a young herbalist (if I had dared to call myself that in those days),

I remember hearing about long infusions and thinking, yes, this is the

way to go! So I made myself some St. John’s Wort long infusion. Can

some of you guess what happened? I nearly gagged on the resulting

brew - the word “vile” comes to mind! That is because St. John’s Wort

contains a larger number of medicinal constituents that are

stimulating/sedating, and a smaller number that are primarily

nourishing – just the opposite of what we want in a long infusion.

Although this particular herb is too strong (stimulating/sedating) to

prepare as a long infusion, it does work quite well as a tincture. Herbs

that are aromatic, intensely bitter or otherwise strongly

stimulating/sedating are better as teas, tinctures or other

preparations.

Examples of herbs that are safe as teas but that

could be harmful or even toxic as a long infusion

are chamomile and black tea.

Herbs that do make effective long infusions have

the following properties: One, their medicinal

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constituents (phytochemicals) are primarily nutritive rather than

stimulating/sedating. This is what gives nourishing long infusions their

characteristic tastes: bland, sweet or earthy.

Two, their medicinal constituents are best extracted into water

(rather than alcohol, for example). There are many herbs to choose

from, depending on your needs – see the list below. Each long infusion

herb has its own medicinal properties, actions and uses in addition to

its nutrition – choose one or more based on your health needs and your

sense of taste.

Nourishing long herbal infusions can be enjoyed on a one-time basis to

provide nutrition, thereby improving your energy and performance for

the day. They can also be used on a regular basis as part of a healthy

diet. Some people like to rotate them for variety, while others stick

with one herb over a length of time as a tonic to help treat a particular

health condition (2 cups daily for a minimum of two months). It’s fine

to add honey, milk or a pinch of cinnamon, and you can drink them warm,

iced or room temperature – listen to your body’s preferences.

Long infusions are easy to make (instructions included below), and one

pound is enough for one month’s supply of two cups of infusion daily.

Though they need to steep for a length of time, they don’t take any

longer to actually make than a regular cup of tea. You may be surprised

to discover that some family members take to long infusions happily

and naturally, with their improved mood and resilience of benefit to

everyone.

One of my apprentices has a fifteen year old son who

likes his oat straw infusion so much he makes it for

himself on a regular basis. I use long herbal infusions

as my daily beverage, and when I don’t drink them, I

can tell how much they help by what I am missing:

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energy, stamina, and steady nerves. Get your year off to a nourishing

start by making a long herbal infusion today!

Long Infusion Herbs and a Few of Their Uses

• Oat straw – strong and steady nerves, stable blood sugar,

osteoporosis, eczema

• Nettle – energy, adrenal restorative, hormonal normalizer, immune,

lungs, osteoporosis, vein and circulatory tonic, digestion.

• Comfrey – strengthens and heals bones, tendons and ligaments,

repairs inflamed tissues in the digestive system and skin, memory.

• Mullein – lungs, coughs, congestion, anti-inflammatory and anti-

spasmodic.

• Red Clover – nerves, lungs, lymph, fertility, hot flashes.

How to Make a Long Herbal Infusion

1. Take one ounce of chosen dried herb (Your best guesstimate is ok if

you don’t have a scale.) Rough guide: 1/8 to ¼ of a jar. Less for finely

ground herbs, less for heavier herbs like roots, more for fluffy herbs

that take up a lot of room.

2. Place in a canning jar. Use a one quart jar for leaves (such as

comfrey), or hardy flowers (such as red clover), one pint jar for roots,

barks, or berries (such as burdock root or rose hips).

3. Cover completely with boiling water, stir with chopstick or knife and

add more water until full.

4. Place lid on, and let sit four to eight hours for leaves or hardy

flowers (such as red clover), eight hours for roots. Many people make

their infusions in the evening and then strain them in the morning.

5. When done brewing, strain and refrigerate. Infusion will keep for 48

hours in the refrigerator. (After that, the proteins start to break

down and the brew will taste off.)

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6. Infusions may be reheated (preferably do not boil, but still OK to

drink if it does boil), iced, sweetened, milk added, etc. Some do well

with salt or tamari, such as nettle.

Most infusions contain large quantities of calcium, magnesium and other

minerals, including trace minerals, in their most absorbable form. They

also contain essential fatty acids, vitamins and protein. In addition,

they each have particular medicinal qualities, actions and uses.

Many nourishing and tonifying herbs can be used as long infusions,

including Oat straw, Comfrey leaves, Red Clover blossoms, Nettle

leaves/stalks, Violet leaves, Linden blossoms, Chickweed herb, Burdock

root, Dandelion root.

See Kathleen’s Wildwood Institute for information on classes (some are coming up), apprenticeships, and products at:

www.wildwoodinstitute.com

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20th Annual Conference : Toward Harmony with Nature

Saturday, January 30, 2016 – Oshkosh Convention Center

Keynote speaker : Darrel Morrison, Ph.D. : Natural Processes and Patterns in Designed

Places will provide attendees with inspirational information for their own yards !

SESSIONS:

35 Years of Restoring Ecosystems at the International Crane Foundation Jeb Barzen, Research Associate, International Crane Foundation On the Edge: Plants for Part Sun/Part Shade Molly Fifield-Murray, Outreach and Education Manager, UW Madison Arboretum Bringing a Home Landscape to Life with Native Plants Mary Lou Qualler Pollinator Conservation in Your Garden and Beyond Susan Carpenter, Senior Outreach Specialist, UW-Madison Arboretum The Balance of Design and Nature Michael Herrenbruck, Co-owner, Eco Harmony Landscape & Design LLC Wetlands and Urban Forest at St. Francis Convent Sr. Helene Mertes, OSF The Exotic Invasion of our Native Landscape: How Does it Happen and What are We Doing About it? Jill Hapner, Executive Director, Southeastern Wisconsin Invasive Species Consortium Wisconsin’s Wild Edibles: How to Have Your Native Garden and Eat it Too!

Judy Kingsbury, Edible Restoration, LLC

Native Woody Plants for Fox Valley Landscapes

Darrell Kromm, Owner, Reeseville Ridge Nursery

Space is limited. For details and to register:

TowardHarmonywithNature.org

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Herb of the Quarter: HORSERADISH

Jackie Johnson ND

NEWHSA

Wolf River MG’s

Latin Name: Armoracia rusticana

Zone: Zone 4 or 5 depending

on youir source. Just fine in 4.

Conditions: Likes full sun but will

grow not as big, in partial shady areas.

The soil should be well tilled to allow

the taproot a place to grow. Tap roots can grow up to two feet if

conditions are optimal. Realistically in our gardens, maybe a foot.

Family: Brassiaceae (formerly Cruciferae) or Mustard family,

a well-known food crop group. The family has about 37 genera and over

3,000 species

Native: Southeast Europe and western Asia

Looks like: The leaves, in our area, can get to three or four feet

and resemble curly dock on sterioids. If you’re unsure, break a piece

of the leaf off and sniff the stem – it should definitely smell like

horseradish. About July it has delicate yellow to white flowers.

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Propagation/Care: Propagation is easy. A small piece of horseradish

will create new plant. We usually leave a piece or two behind when we

harvest. A horseradish farmer told me to wait 24 hours from tilling to

planting, so on any new plantings, this is what

we do.

Parts to Use: Taproot

Myths, Legends, History and Tidbits:

Horseradish has a 3,000 year history as a

food, medicine and aphrodisiac.

The Oracle of Delphi was said to have told Apollo that horseradish was

worth its weight in gold. Many believe horseradish was one of the five

bitter herbs of the Jewish Passover.

The root was brought to North America by the colongists.

Culinary Uses:

Was originally used to cover the taste of meat going bad, but has

become a favorite condiment.

Young leaves can be added to salads.

Cosmetic Uses:

In the past, women have soaked the root in white vinegar believing it

would lighten their freckles.

Photo by Jackie Johnson

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Historical Medicinal Uses:

Was commonly used as an expectorant for bronchitis. Was also used

as an immune stimulant, diuretic and an antioxidant. Externally in

poultice form for rheumatism, and on the chest similar to Vicks.

Current primary ingredient in FIRE CIDER.

Nutritional Value:

Very high in chromium, magnesium, phosphorus, potassium, Vitamins A

and C.

High in Calcium, Manganese, Niacin, protein, sodium and zinc.

Properties associated horseradish in the past:

Bitter, expectorant, counterirritant, diuretic, antioxidant, stimulant,

laxative, carminative.

Harvesting and Processing:

We usually harvest the year or two year old plant roots in October,

after a frost or two. They can become woody and the insides become

hollow if the plant gets too old. A good root will be white, firm and

free from blemishes. Ideally they should be 8 – 12” long, but that is

dependent on the soil type and tilled up it was. Horseradish grows

during the late summer and fall, which means bigger roots. We start

digging with a shovel around the root and finish by hand so we don’t

damage it.

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Don’t wash the roots until you’re planning on processing them; washing

them can cause them to rot. They’ll keep in a paper bag in the

refrigerator for up to a month before they get soft.

When you want to process, have all your equipment lined up: Cutting

board, sharp knives, grinder, jars and vinegar – we use plant white

vinegar. Be sure to remove you makeup, and open windows, this will

definitely clear your sinus!

Wash and peel your root, cutting off blemishes or parts that are not

creamy white. It works best with most grinders if you cut the pieces

rather small. When you start cutting or grinding the root, the

horseradish process begins – it releases a compound called

isothiocyanate into the air. This can literally take your breath away.

Vinegar halts this process; however, the trick is to add it at the right

time.

Coarsely ground root will be milder; the more finely ground will be

stronger. The longer you wait to add your vinegar, the stronger your

horseradish will be. But we’re talking only minutes – waiting a minute or

two is average. Some of us like a five minute strength. You can

experiment and find the minute wait that you like. We use plain white

vinegar. It’s something else to experiment with.

If you’ve added water to grind, strain this out and add and mix the

vinegar in well. Add the vinegar until you like the consistency. Once it

is mixed, put it in sterilized jars and store in the refrigerator. It will

store for months, but will get weaker the older it gets. It should stay

creamy white; throw it out if it turns any other color.

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The easiest use for this horseradish is to add it to catsup as a shrimp

sauce, or using it traditionally, with roast beef. Try adding it to potato

salad and deviled eggs.

Drying the root doesn’t work as well, although I did dry it and grind it

to a powder. It was much weaker, but still added a zing.

Horseradish can be grown in large pots on patios or decks. It also

makes a productive/edible border.

If you have horseradish, it’s not too late to dig some this year.

Planhigion Herbal Learning Center Christmas Open

House

With Northeast Wisconsin Unit of the Herb Society of

America

We’ll be joining the Seymour Christmas Craft Sale day on Saturday

December 5th with an Open House from 10 – 2. At 2:00 we will offer

a beginner’s herb class in the new Media/Retreat room.

Like us on FaceBook for herbal trivia, updates and class listings.

For more information email scentedgardens@msn.com

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Favorite Holiday Recipes

From the George Washington

Egg Nog – George Washington Style:

Serves/Makes: 6 quarts Ready in: 5 hours

* 2 cups brandy * 1 cup rye whiskey

* 1 cup dark Jamaica rum

* 1/2 cup cream sherry * 8 extra-large eggs or 10 large eggs

* 3/4 cup sugar * 1 quart milk

* 1 quart heavy cream * 1 teaspoon fresh ground nutmeg

* 1 cinnamon stick

Mix liquors first in a separate container. Separate yolks and whites into two large mixing bowls. Blanchir egg yolks (beat adding in sugar until the

mixture turns a light yellow). Add liquor slowly to egg yolk mixture, continuing to beat (mixture will turn brown) until well incorporated. Add milk

and cream simultaneously, slowly beating the mixture. Set aside.

Beat whites of eggs until stiff and fold slowly into the alcohol mixture. Add

nutmeg and cinnamon stick, and stir well to incorporate. Cover mixture in an airtight container.

Allow egg nog to cure undisturbed for several days (4-7) in the coldest art of

the refrigerator, or outside in a very cold (below 40 degrees) place. The mixture will separate as it cures. This is OK. Just be sure to re-incorporate

mixture before serving cold.

adapted from a recipe at Mount Vernon

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Gingerbread

This is said to be one of George Washington’s favorites. It is believed he had this gingerbread served to General Lafayette in 1784) 2 ¼ cups flour 1/3 cup sugar 1 cup black strap molasses ¾ cup hot water ½ cup shortening 1 egg 1 t soda 1 t cinnamon 1 t ginger ¾ t salt Blend all the above by hand for about 30 seconds and then with a mix (I don’t think they had mixers during the Civil War, but they do make life easier) for about 3 minutes. Pour into a greased and floured 9 x 9 pan, and bake at 325 degrees for about 50 minutes. I’ve found it comes out of the pan easier when it’s cool. (It’s cake-like.)

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Janesville Area Herb Society

Sondra Austin

Last month we cleaned up the herb gardens at the Janesville Rotary

Botanical Gardens for winter. Lots of herbs (lemon grass, lavender,

southernwood, nasturtiums, sage, basil and others) were harvested for

the last time this season so we can bundle them up for teas, wreaths,

fire starters, and sachets and sell them at fundraisers as well as enjoy

them at our monthly meetings. Plans are already being made for what

to plant next season. It is really enjoyable working in the gardens

having each other for company and talking to various visitors passing

by. And then to be able to enjoy the beauty of the herbs, flowers, and

other plants and harvest their bounty makes it all worthwhile.

The November meeting (November 14) will be our White Elephant Sale

and everyone will bring books, teas, kitchen utensils and other herb

related items for each of us to bid on. It is always fun and most

everything goes pretty cheap.

Our December meeting will be a Christmas party at one of the

member’s home and we will have a yummy potluck and gift exchange. In

January we will be inviting friends and others from the community to

join us for soup and bread. There will be several soups to sample along

with bread and tea. Past president Carl will be sharing some new

insights with us after attending the International Herb Faire in Florida

last month in February. He will also discuss the 2016 herb - the

pepper!!

It is not too late to layer in some straw or mulch to protect our herbs

as some of them can still be harvested throughout winter, such as

salad burnet and winter savory. Just peal back a bit of the straw and

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find some fresh leaves right underneath, then reset the straw. It is

also not too late to plant garlic, We just spent the last couple weeks

bringing in potted herbs from the patio and digging a couple out of the

ground and placing them in pots to see how long we can enjoy them over

the winter. Hopefully they will last long enough to be replanted or set

out on the patio come springtime. For some reason my present home is

not the best for indoor plants but I'm thinking I just may need to

invest in a grow light to help them along. We'll see. In the meantime,

we are praying for a mild winter.

Hope everyone has a wonderful Thanksgiving.

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Northeast Wisconsin Unit of the Herb Society of America

We held our first HerbFest in a couple years in August and we’re

pleased with the results. Lots of good information and food was

shared with other herbies and some newbies! Watch for next year’s

date.

Since then we’ve had a few busy months. We’ve made fire cider,

tinctures, mustards, sauerkraut, and horseradish. We’re busy making

decorations for the Belgium Farm House Christmas display at Heritage

Hill. We save decorations from year to year. This year’s addition

(approved by the Hill as ‘time’ appropriate) is red twig dogwood stars.

Our next event is participating for the second year in a row in the

Seymour Christmas and Craft Day on Saturday, December 5. Our

Christmas Open House and Sale will be from 10 – 2 with a beginners

free herb class at 2:00. This will be held at Planhigion Herbal Learning

Center in Seymour. We hope the new media/retreat addition will be

complete.

Our Christmas Party this year is at our chair’s home and we will be

treated to various types of curry prepared for us by her husband!

We’re too wimpy to meet in January, so our next meeting will be the

second Saturday in February where we will enjoy (being

waited on) at a High Tea at Sissy’s Treats and Treasures.

If you would like to learn more about our group, please

email our chair, Kelly, at keddykat@gmail.com

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For the Cooks Among Us

Patty Bellin,Editor

NEWHSA

Reuben Bake A Delicious Sandwich in a casserole dish! Easy and cheesy!! YUM!

Reuben Crescent Bake

2 tubes (8 ounces each) refrigerated crescent rolls

1 pound sliced Swiss cheese

1-1/4 pounds sliced deli corned beef

1 can (14 ounces) sauerkraut, rinsed and well drained

2/3 cup Thousand Island salad dressing

1 egg white, lightly beaten

3 teaspoons caraway seeds

Unroll one tube of crescent dough into one long rectangle; seal seams and

perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake

at 375° for 8-10 minutes or until golden brown. Layer with half of the

cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread

over beef. Top with remaining cheese. On a lightly floured surface, press or

roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams

and perforations. Place over cheese. Brush with egg white; sprinkle with caraway

seeds. Bake for 12-16 minutes or until heated through and crust is golden

brown. Let stand for 5 minutes before cutting.

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Mushroom Bourguignon

30ml (2tbsp) olive oil

15g (1/2oz) butter

125g (4oz) shallots or pearl onions, halved

1 carrot, thickly sliced

1 garlic clove, crushed

1tsp tomato purée

2tsp plain four

125ml (4fl oz) fruity red wine

150ml (5fl oz) vegetarian stock

2 sprigs thyme

625g (1 1/4lb) mixture of mushrooms

Heat 15ml (1 tbsp) olive oil and butter in a heavy-based pan. Add the

shallots and cook for 5 minutes, then add the carrot and cook for 5

minutes more until soft. Stir in the garlic, tomato purée and flour and

cook for 1 minute until the vegetables are well coated.

Pour over the wine, stirring well to ensure the sauce is smooth. Leave

to simmer for a couple of minutes until the wine has reduced by half.

Add the stock and sprig of thyme and cook for another 10 minutes.

Meanwhile, heat the remaining 15ml (1 tbsp) oil in a frying pan. Cook the

mushrooms for a couple of minutes, add to the pan, along with any

juices and simmer for 5 minutes. Scatter over some thyme leaves and

serve.

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Roasted Prime Rib for your special holiday dinner

This method is nearly foolrpoof if you follow the directions:

First, the roast MUST be at room temperature for several hours

before roasting. 6 or more hours is preferred.

You have to have accurate oven temp here. If you are not sure if your

oven is accurate, try to get an oven thermometer and test it before

attempting to roast this beautiful piece of meat. Next, you will need a

calculator. Nothing serious here but you will need to calculate the

poundage of your roast by 5 minutes. Using the example above, we are

going to do this recipe using a 5.75 pound rib roast with 2 ribs. This will

feed approximately 4 adults.

Step 1

So, my roast is 5.75 lbs. x 5 minutes = 28.75 minutes. I will round up to

29 minutes and add 1 minute for the heat lost when opening the oven

door. Keep this in the back of your mind for future reference.

Ingredients:

1 5.75 pound prime rib roast of beef (2 bones)

T

here are no measurements here. Just generous amounts of the

following:

Butter at room temperature

Herbs de Provence

Fresh cracked pepper

Kosher salt - a generous amount

Directions:

Preheat oven to 500 degrees F (this MUST be an accurate temp)

Put roast, rib side down in roasting pan

Mix the pepper and herbs in the butter until well combined.

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Spread the butter mixture over the entire surface of the prime rib.

The more the better.

Put the kosher salt over the entire surface of the butter. Be very

GENEROUS. Use more than you think you should here. Most of the salt

will run off and very little will remain on the meat. I can't stress the

"generous" enough.

Put the roast in the 500 degree oven for 30 minutes as outlined in step

1. The time will be according to the size of your roast. After the 30

minutes, simply turn the oven off and walk away from it for 2 hours.

Yup, just walk away. Do NOT open the door, fiddle with it or anything

else. Pretend the roast does not exist.

After 2 hours, remove the roast, slice and serve. You can remove the

rib bones for easier slicing and it also makes it easier to get 4

generous servings from the roast. Save the bones! Serve with au jus or

horseradish sauce etc. Whatever you like. You will surely love this

method. You will get a succulent, moist roast between rare and medium

rare. Perfect!

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Homemade Caramel

1 cup granulated sugar

6 Tablespoons salted butter, cut up into 6 pieces

1/2 cup heavy cream

1 teaspoon salt

Directions:

Heat sugar in a medium saucepan over medium heat, stirring constantly

with a high heat resistant rubber spatula or wooden spoon.

Sugar will form clumps and eventually melt into a thick brown, amber-

colored liquid as you continue to stir. Be careful not to burn.

Once sugar is completely melted, immediately add the butter. Be

careful in this step because the caramel will bubble rapidly when the

butter is added.

Stir the butter into the caramel until it is completely melted, about 2-

3 minutes.

Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the

heavy cream is colder than the caramel, the mixture will rapidly bubble

and/or splatter when added.

Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

Remove from heat and stir in 1 teaspoon of salt. Allow to cool down

before using.

Make ahead tip: You can make this caramel in advance. Make sure it is

covered tightly and store it for up to 2 weeks in the refrigerator.

Warm the caramel up for a few seconds before using in a recipe. This

caramel is OK at room temperature for a day if you're traveling or

gifting it.

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How to Make Cream Cheese From: The Prairie Homestead

Yield: 1 1/2 to 2 cups of cream cheese

• 1 quart cream or half & half

• 1 package (1/8 teaspoon) Mesophilic starter culture

• Fine cheesecloth

• Sea salt to taste (optional)

Instructions

1. Use a glass container to hold your cream and gently stir in the

starter culture

2. Loosely cover (not airtight!)

3. Leave on countertop 8 to 12 hours to culture, time varies

depending on temperature

4. It's ready when it somewhat resembles yogurt

5. Dump thickened cream into cheesecloth and allow whey to drip

out at least 12 hours (the longer it drips, the firmer your cheese

will be)

6. Scrape out of cheesecloth and lightly salt to taste (salt is

optional, but it lasts longer)

7. Store in an airtight container in fridge

It gets firmer as it chills.

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Evelyn Fox’s Best Apple Crisp

Apples

1/8 cup water

Dash of cinnamon

1 stick softened butter

½ cup sugar

1 cup flour

Slice apples (any type you like) and put in 9 x 9 inch pan, add the water

and cinnamon. Cream softened butter with sugar and mix in flour until

you get crumbles. Spread crumble on top of apples. Bake at 350

degrees for about 30 minutes or until lightly brown.

Herbal Trivia Answers:

1. Skunk cabbage

2. Roots

3. Camilla sinensis

4. Camilla sinensis

5. Camilla sinensis

6. Calendula

7. Aloe Vera

8. Arnica

9. Anodyne

10. Mistletoe

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Preparing for Winter in Wisconsin

State of Wisconsin

Fall is in our rearview mirrors; and up ahead is a big

old storm!

Following is information supplied by the State of

Wisconsin, Department of Military Affairs –

Division of Emergency Management

511

Remember that number – it’s the Wisconsin Traveler Information

System. You can download the free 511 Wisconsin smartphone app, for

follow @511WI on Twitter, or visiting www.511.gov and access the

following statewide resources:

Road conditions

Travel times

Traffic delays

Incident alerts

Construction closures

Wisconsin winter driving:

- On average 45 people are killed and more than 4,700 are injured

each winter driving season, when roads are covered in ice, snow or

slush.

- Most accidents are caused by ‘driving too fast for conditions”.

- Don’t use cruise controls in wintery conditions.

- By law you must stay back at least 200 feet from the rear of a

snowplow.

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- If you slide off the rod, stay inside your vehicle if at all possible

for the most protection against other out of control vehicles.

What to keep in your car’s ‘winter kit’:

- Blankets for sleeping bags

- Extra hats, socks and mittens

- Flashlight with extra batteries

- First Aid Kit, florescent flags

- Shovel, booster cables, windshield scraper

- Water and high calorie non-perishable food (raisins, candy bars

etc.)

- Bag of sand or cat litter to use for traction

- Cell phone adaptor, charger

Car Survival Tips

- Be easy to find – tell someone where you’re going and what route

you’re taking.

- If you get stuck – tie a florescent flag (from our kit) on your

antenna or hang it outside the window. At night, keep your dome

light on. Rescue crews can see small glows at a distance. To

reduce battery drain, use flashers only if you hear approaching

vehicles. If you have 2 people in the car, one should be awake at

all times to keep watch for help.

- Stay in the car – walking in a storm can be

dangerous. Easy to get lost or exhausted.

- Fresh Air – snow can plug the exhaust on

your car. Better to stay awake and be a

little cold with a window cracked if

running the engine.

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Don’t forget to winterize your car and make sure your battery is in

good shape – remember cold can reduce the effectiveness of a batter

by up to 50%!

What are those advisories?

Winter Weather Advisory: There is a high confidence that a

hazardous winter event will happen with 3 – 5 inches of snow over a 12

hour period, the weather will be an inconvenience but should not

become life threatening if caution is used.

Winter Storm Watch: Winter storm conditions including freezing

rain, sleet, and heavy snow are possible within the next 36-48 hours.

Continue monitoring the weather forecast.

Winter Storm or Ice Storm Warning: A significant winter storm is

occurring or will begin in the next 24 hours. Snowfall rates could be in

the range of 6 inches in 12 hours or 8 inches in 24 hours. The

combination of snow, sleet, freezing rain and moderate winds will

impact travel and outdoor activities. An Ice Storm Warning is issued

when mostly freezing rain is expected with ice accumulates of ¼ inch or

more within a 12 hour period. Take necessary precautions – consider

canceling travel plans.

Blizzard Warning: A dangerous storm with winds that are 35 mph or

greater in combination with falling and/or blowing snow that reduces

visibility to ¼ mile or less for a duration of at least 3 hours. Canceling

travel plans is advised.

Wind Chill Advisory: Issued for bitter cold wind chills of 20 to 34

below (25 to 34 below zero in the NW portion of the state).

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Wind Chill Warning: Issued with wind chills of 35F below zero (40F

below zero for far NW portion of Wisconsin). Frostbite is possible

when outside for 10 minutes or less.

Keep Warm and Safe

Frostbite: Damage to body tissue caused by extreme cold. Causes a

loss of feeling and a white or pale appearance in extremities such as

fingers, toes, ear tips or the trip of the nose. If symptoms are

detected, seek medical care immediately.

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Hypothermia: Develops when the body temperature drops below

95F. It is very deadly. Warning signs include uncontrollable

shivering, disorientation, slurred speech and drowsiness. Seek

medical attention immediately.

Overexertion: Dangerous. Cold weather puts an added strain on the

heart. Unaccustomed exercise such as shoveling, show or pushing a

car can bring on a heart attack and make an existing medical

condition worse.

PETS: Pets also need extra care when the temperatures fall. They

should be brought inside when the temperatures reach 30F with

wind chill. Dogs and cats can get frost-bitten ears, nose and feet if

left outside during bitter cold weather. Chemicals used to melt

snow and ice can also irritate pet’s paws – be sure to keep anti-

freeze, salt and other poisons away from pets.

Be Prepared at Home

What to keep on hand if a winter storm causes loss of power, heat

and telephone service, and a shortage of supplies. It’s time to put

together a disaster supply kit:

- Flashlights and extra batteries.

- Battery powered NOAA Weather Radio and a commercial radio.

- Bottled water and non-perishable food that requires no cooking.

- First aid supplies.

- Fire extinguisher, smoke detector and carbon monoxide detector.

- If appropriate, extra medications and baby items.

- If you have an emergency heating source such as a fireplace or

space heater, make sure you have proper ventilation.

- Make sure pets have shelter and plenty of food and water.

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