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The
Wisconsin
Herbalist
&
Friends
January 2014 Issue 13
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From The Wisconsin Herbalist:
This issue begins our 5th year of publication! We want to thank
everyone who has helped make this possible by contributing to the
publication!
Our next issue will be out in April, making our deadline March 15th.
Please send your articles, events, Garden news to:
We’ve recently had our website upgraded and it looks pretty good.
Thanks to Janet, one of our artsy herbies for the help!
We’re always looking for new writers – please consider submitting
something!
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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Creating Tub Teas Tina Sams 4
Peppermint Cindy Meredith 6
Herb of the Year 2014 – Artemisia Melissa Adlebush 14
Winnebago Master Gardeners Conference Winnebago MGs 16
Madison Herb Society Recipes Madison Herb Society
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Orchid Family Morgan Campbell 20
Wisconsin Unit Herb Symposium WI Unit of HSA 22
Herbal Trivia Quiz Wisconsin Herbalist 23
Going Green Wisconsin Herbalist 24
Herb of the Quarter - Thyme Jackie Johnson 26
Quiz Answers Wisconsin Herbalist 31
The Edible Forest – Cherry Tree Tracy Albrecht 32
Mushrooms Linda Conroy 40
Midwest Women’s Conference Linda Conroy 45
San Antonio Botanical Garden Lynn Green/Rodney Webster
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Renaissance Medicine – Nicolas Culpepper Cori Letter 50
Soup and Substance at Green Bay Botanical Garden Wisconsin Herbalist 53
Classes from Botanical Gardens around Wisconsin Wisconsin Herbalist 54
For the Cooks Among Us Patty Bellin 59
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Creating Tub Teas
(Bathing Herbs)
By Tina Sams
The Essential Herbal
Magazine
www.essentialherbal.com
Aside from the hundred years here or there when bathing was
considered dangerous and wicked, we have always enjoyed our baths.
Entire vacations and resorts are planned and built around mineral
springs. In many places the water itself is thought to cure, bringing
throngs to soak in it.
Currently, new homes are built with luxurious spa-baths….huge tubs,
multi-head showers, heated floors, and built-in speakers. Once again
we are turning to water to sooth our cares and wash away the worries
of the world. Bubble baths are fun occasionally, but those of us who
enjoy our herbs can concoct delightful additions that far surpass a
brief wave of bubbles.
To assemble the apothecary, begin at the grocery store. Powdered
milk, Epsom salts, sea salt and oatmeal are good bases to start with.
At the herb shop it gets really interesting. Choose some (or all) of the
following:
Chamomile Lavender Rose Petals
Comfrey Irish Moss Tarragon
Elder Flowers Calendula Lemon Balm
Mints Rosemary Violet Leaf
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Also wonderful additions, but optional are:
Rose water Orange Water Aloe extract
And a few drops of essential oils:
Relaxing: Uplifting and Energizing:
Lavender Eucalyptus
Frankincense Grapefruit
Chamomile Peppermint
Exotic/Romantic: Cheering:
Ylang Ylang Bergamot
Patchouli Tangerine
Jasmine Petitgrain
Mix the dry ingredients well, and store in a pretty jar or canister. To
use, muslin bags are very handy but a square of light cloth works well
too. Tie about ¼ cup of the mix into the cloth. Fill a ½ gallon pitcher
with very hot water and steep the herbs, etc. for 10-15 minutes.
Collect candles and music. Place a soft fluffy towel nearby.
Run the bath, adding the liquid from the pitcher and up to 10 drops of
essential oils, plus any other liquids. Swish the water and step in.
Ahhhhh.
Even a 10 minute soak is enough to make a difference…..leaving you
feeling pampered and cared for. A big fluffy robe, good book and glass
of wine would complete the experience.
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PEPPERMINT
Cindy Meredith, proprietor
The Herb Cottage
While at dinner with friends the other evening, I mentioned I would
write my newsletter this week. One friend asked what I would write
about this month. I replied that I hadn't decided yet. She asked had I
ever written a newsletter about Peppermint. I knew I'd written about
mints in general at least a couple of times, but never just Peppermint.
So, I decided to take the opportunity to write just on Peppermint,
Mentha piperata. Hopefully, there will be new information for you long
time herb lovers and for you who have recently discovered the
wonderful world of herbs, some ways to use peppermint you weren't
yet aware of, growing tips and other useful information.
Description
Peppermint is a perennial mint with coarsely
serrated leaves which can reach more than
2 inches (5 cm) in length. The stems are
square and can be from green to reddish in
color. The flowers are pink to red, form in
the leaf axils of the upper leaves and are
placed in whorls of loose spikes. The whole
plant can reach to 36 inches (1 m) high in a
favorable environment.
True Peppermint is a strile hybrid between
Water Mint, M. aquatica and Spearmint, M.
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spicata. This means that Peppermint does not produce viable seed. So
if you see Peppermint seed for sale, you will not get true Peppermint by
growing it out, but, rather, a form of Spearmint with, often, a less than
pleasing aroma and taste. Because the mints which make up Peppermint
are themselves somewhat variable, not all Peppermint smells or tastes
the same. If you find a Peppermint that you really like, the best way to
keep it going is through vegetative propagation: stem or root cuttings,
ground layering or division.
Varieties
Mints in general are very promiscuous, crossing with each other when in
flower at the same time. This habit can cause your mints to lose
character over time, so if you have a mint you especially like, keep it
isolated from its brethren, or you may lose the properties of it that
you like the best. The following are either found cultivars or man-made
ones that are popular.
Orange Mint, Mentha piperata f. citrata 'Orange'- Hardy perennial
grows up to 32 inches (30 cm) with an indefinite spread. Small, pale
pink flowers. Large rounded leaves, oval, dark green, can be tinged with
purple. Citrusy scent.
Black Peppermint, Mentha piperata- Hardy perennial grows up to 2
feet, (60 cm), leaves pointed, oval and toothed on the margin, dark
plum brown tinged with green.
Grapefruit Mint, Mentha X piperata var. citrata has very rounded,
fuzzy leaves, grows taller than many other Peppermints and has a
citrus-like flavor.
Chocolate Mint, is a cultivar of Peppermint that smells and tastes
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somewhat of chocolate. It is a favorite for sauces to be served over
ice cream. It has shiny, dark green leaves and dark stems.
Cultivation
Most mints are easy to grow and Peppermint is no exception. In fact,
many people consider it a garden pest if it escapes into the landscape.
Of course, that definition is in the eye of the beholder. If you really
like Peppermint Tea or want to make Peppermint Essential Oil, you'll
need lots of Peppermint leaves, so a rambling plant may be just what
you need. If not, mints grow quite well contained in pots or hanging
baskets.
Peppermint likes cool moist roots and to grow into the sun. If you live
in a desert area or the hot, humid Gulf Coast South, as I do, mints can
tend to fail in the heat of the summer. My recommendation is to grow
your mint where the plant gets morning sun and afternoon shade,
especially in the summer. Under a deciduous tree
is perfect- Winter sun, Summer shade.
If you're growing your mint in a container, you
can give it lots of Winter and early Spring sun,
then move it to a spot where it's shaded from
the searing late summer sun. Or... you can move
to Seattle or Milwaukee or Pittsburg and grow
your mint in full sun where it will thrive and try
to take over the neighborhood.
Peppermint is hardy to Zone 5 and grows in a
wide range of soils. It likes water and does well where herbs that need
better drainage will not do well. I've seen it growing happily under the
drip of a room air conditioner or near a faucet in the garden. In
containers, it still needs decent drainage. Don't neglect to water it.
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For best results with Peppermint, it's best to divide and replant an
established plant every 3 to 4 years. Cut plants back after flowering to
encourage new leaf growth. Leave the flowers until they fade, though,
as they attract butterflies and beneficial insects such as hover flies to
the garden. In high heat areas, cutting your Peppermint back in late
summer will cause fresh, new growth to come out once the fall weather
arrives and you'll have a new crop to harvest.
Plant Problems
There are diseases which attack the Peppermint plant. The worst
seems to be a fungus, Puccinia mentha, sometimes known as 'mint rust'.
It causes rusty colored spots on the leaves which grow to take over
the whole leaf. If you have this issue, it's best to destroy the plant.
Most home compost piles don't get hot enough to destroy the fungus,
so it's best to bag the plant and place it in the trash. If you live where
you can burn outdoors, one way to destroy the plant and sterilize the
soil where it was growing is to cover the plant with dry straw or hay
and set it alight. If you cannot do this, don't plant mint in the same
area where the affected plant was growing. If rust occurs in a potted
plant, toss the soil and sterilize the pot. Again, use the pot for
something that isn't affected by the rust, just to be
safe.
History
Peppermint is native to the Mediterranean and North
Africa. In Ancient Egypt Peppermint was used to aid
in the relief of stomach pains. During Biblical times it
was used as a medium of monetary exchange and for
payment of tithes.
In Greek mythology, the story of how Peppermint got
its characteristics goes something like this:
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Minthe was a river nymph in the Cocytus River (one of the five rivers
of Hades). When Hades was driving his golden chariot, he came upon
Minthe and was about to seduce her when his wife Persephone caught
them. Persephone then turned Minthe into a lowly mint plant that
people would walk upon. Mint supposedly got its pungent, sweet smell
when Hades softened the spell so that when people walked upon his
lover they would smell her sweetness.
Peppermint gets the descriptor piperita from the particular peppery,
pungency that distinguishes it from other members of the mint family.
Uses
Peppermint has been a favorite strewing herb due to its bright
aroma when crushed underfoot. Peppermint is said to lend an
atmosphere of cheer and optimism, so a cup of Peppermint Tea is a
refreshing beverage as a pick me up.
Scrubbing a wooden table with peppermint leaves is an old use for
the herb. This practice would leave the table with a clean, fresh scent
that would aid the appetite. It was also considered a mark of
hospitality.
In aromatherapy, Peppermint animates and energizes the spirit,
bringing a feeling of brightness and clarity.
A tea made from Peppermint leaves is said to relieve symptoms of
fever: boil 1 pint water, add 1 tsp each dried peppermint, yarrow,
elderflower, remove from heat, steep 10 minutes, strain and serve.
It is a refreshing bath herb and can relieve rashes from chicken pox,
while the analgesic properties help with body aches from fever.
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Facial steam- boil some water in a saucepan, add some mint leaves-
dried or fresh- place towel over the head and the pan and allow the
steam to infuse your skin for about 10 minutes.
Peppermint contains menthol, among other essences, which is a mild
antiseptic. It makes a good addition to a salve. It has many commercial
uses as flavoring in toothpaste, soaps, indigestion tablets, candies,
chewing gum, cough syrup and other preparations. Peppermint oil is
used in rubs and liniments due to its effectiveness as a local
anesthetic. It increases the sensitivity of the receptors in the skin
that perceive the sensation of coolness and reduces the sensitivity of
the receptors that perceive pain and itch.
Menthol is also a counterirritant, an agent that causes the small blood
vessels under the skin to dilate, increasing the flow of blood to the
area and making the skin feel warm. When you apply a skin lotion made
with menthol, your skin feels cool for a minute, then warm, which is why
it's used in rubs for sore muscles. Menthol's anesthetic properties also
make it useful in sprays and lozenges for sore throats.
Peppermint Tea and mints have been served as after dinner fare not
only to freshen the breath, but to also aid in digestion. Peppermint has
been found to smooth the long muscles surrounding the stomach and
intestines, which is how it aids in digestion. It allows the stomach and
intestines to do their job more effectively.
PEPPERMINT ESSENTIAL OIL RECIPE
If you have access to lots of fresh peppermint, you can
make essential oil. The leaves contain up to 4% oil, which can be
removed by solvent extraction. Pick 2 cups of fresh peppermint leaves.
Gently rinse them to remove any pesticides or spores. Pat them dry
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with a paper towel and allow to air-dry overnight on a rack (this
prevents mold growth). Loosely fill a glass jar with leaves, and then fill
it with vodka.
Close the jar tightly and keep it in a cool, dark place. Shake gently
every day for two weeks, then strain into a clean jar. Use cheesecloth
to squeeze extra liquid from the leaves. Discard the leaves, and put the
jar of liquid in your freezer for three hours. The essential oil will
freeze, the alcohol will not. Carefully pour the alcohol into a clean jar
for the next batch. Store the oil in glass in a cool, dark place.
Do not use it undiluted. Use the oil as medicine, as flavoring, or in
soaps, perfumes, massage oils, and bath salts.
Peppermint Floor wash: Make a strong infusion of peppermint by
pouring boiling water over the dried botanical. When it cools, strain out
the peppermint and add the liquid to a bucket of floor wash rinse
water. Add vinegar. Cleanse the floors and threshold areas to radiate
an invitation to happiness and good fortune.
Culinary Use
In the U.S., Peppermint is mostly used in tea. It makes a light green
tea with a bright and minty flavor. It is easily combined with other
herbs such as lemon balm, rose hips, hibiscus or any other herb you like
to use in tea. It can also be added to black or green tea to perk up
either hot or iced tea.
Many people find the spicy flavor of Peppermint too strong in uncooked
foods, such as Tabouleh, for instance, the Middle Eastern popular
bulgher wheat dish, where Spearmint is a better choice. But
Peppermint does well in cooked dishes and drinks.
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In Conclusion
Whether you grow herbs for culinary use, medicinal or health reasons,
to attract beneficial insects to your garden or as ornamentals,
Peppermint deserves a place in your garden. It's bright and cheery
aroma can be had simply by plucking a leaf, crushing it between your
fingers and holding it to your nose. If your garden is formal in
appearance, Peppermint still has a place in a container. Trimmed
occasionally, it has a lovely appearance. The crinkled, dark green leaves
add interest to the garden palette. I hope you find your way to adding
Peppermint to your herb collection. You'll be glad you did.
Bibliography:
Big Book of Herbs, Tom DiBaggio, Art O. Tucker
Wild and Weedy Apothecary, Doreen Shababy
http://peppermint.indepthinfo.com
2013 Herbalpedia, Herb Growing & Marketing Network, Maureen
Rogers, herbadpedia.com
Cindy Meredith, proprietor
The Herb Cottage
442 CR 233
Hallettsville, TX 77964
phone & fax: 979-562-2153, cell: 361-258-1192
email: [email protected] http://theherbcottage.com/
Visit Cindy's Blog at http://theherbcottage.blogspot.com/
Thanks to Cindy for allowing us to share this great information!
Check out her website for more info.
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HERB OF THE YEAR 2014 – ARTEMISIA
By Melissa Adlebush
Aurora’s Apothecary
Eastern Unit of the
Herb Society of America
The herb of the year 2014 - I should say herbs since Artemisia is
actually a genus for many plants.
The most popular of the Artemisias is Tarragon. Tarragon is popular
because it is the only culinary herb in the bunch.
Most of the Artemisia’s were used historically for pest control, from
internal parasites to rats.
Their flowers are inconspicuous but their foliage is beautiful. Most are
a white/gray like the Dusty Miller or Silver Mound. Mugwort and
Wormwood both have white undersides. Some have very pungent smells
(which helps them keep pests away) like Southern Wood or Sweet
Annie.
I have grown many Artemisia over the years and my
favorite is Sweet Annie. It smells wonderful, and I make
perfumes and body powders with it. It grows about 7' tall
in a good year so I can make baskets and wreaths from
its boughs. Many crafters use different Artemisia’s for
wreaths and dried arrangements.
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Native Americans use Silver Queen for smudging. I've scooped up some
facts off of the internet for you all, but I really hope that you all try
at least one Artemisia this year. I guarantee that you will find one that
will look beautiful in your garden.
I try to grow enough Sweet Annie at my shop that I have enough to sell
in spring. I believe everyone should grow at least one Sweet Annie
plant close to the door so that you can hug it and smell it every time
you leave and come home.
Aurora's Apothecary - 3197 Mill Rd Morrison - 920-430-7846 Stop in and visit the Apothecary Museum, or pick out that special ingredient you’ve been looking, or find one that Melissa has already made. Call for details on upcoming classes.
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Saturday February 1, 2014
Plants, Pollinators and Pests Master Gardener Conference
WINNEBAGO COUNTY MASTER GARDENER
ASSOCIATION
Once the hustle and bustle of the holidays are over,
there is still a long stretch of winter ahead in Northeast
Wisconsin. The Winnebago County Master Gardener
Association offers a great opportunity for gardeners to
escape the winter cold for a day and prepare for the
coming spring at its annual Winter Escape~Summer Dreams conference on Saturday, February 1, 2014. The event will be held from
8 a.m. to 3 p.m. at Reeve Memorial Union, Oshkosh.
Neil Diboll, owner of Prairie Nursery, Westfield, Wisconsin, an
international expert in ecological and natural landscape design, will be
the keynote speaker. His lead presentation will be “Prairie Plants for
Pollinator Gardens” in which he will offer advice on the best plants to
attract the pollinators that are so important to the health of gardens
and the planet. His second topic is “Strategies for Controlling Invasive
Plants.” Neil’s tips will be helpful to any gardener who has ever gone
“mano-a-mano” with fast-spreading invasives that can overrun a garden
or the landscape.
The second speaker of the day is Kimberly Miller, Horticulture
Educator for UW-Extension, Winnebago County, and an Urban Forestry
Assistant for the Wisconsin DNR. Her topic will be “It’s Here: The
Emerald Ash Borer in Wisconsin.” This pest is now threatening the
survival of our ash trees. She will discuss what can be done to slow the
spread or perhaps save a special tree.
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The Winter Escape~Summer Dreams conference is open to the public.
The registration fee is $40 through January 20, 2014 and $45
thereafter.
It includes free parking, a continental breakfast, time with vendors, a
Q&A session with the speakers and lunch. For more information or to
register, go to www.winnebagomastergardeners.org or contact Audrey
Ruedinger at (920) 231-5745.
Wisconsin Winters
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FAVORITE RECIPES
(Check out their great cookbooks)
Chocolate Peppermint Muffins
4 cup all purpose flour
1 3/4 cup cocoa
2 1/2 cup sugar
1 1/2 tsp baking soda
1/2 cup ground dried peppermint or 3/4 cup finely
minced and crushed fresh peppermint
1 1/3 cup oil
4 eggs
1 1/2 cup buttermilk
1 Tbsp vanilla
1 1/2 cup mini-chocolate chips
Mix together flour, cocoa, sugar, baking soda, baking powder,
peppermint (if using dry) and chocolate chips.
Set aside.
Mix together peppermint (if using fresh) oil, eggs, buttermilk and
vanilla.
Pour wet ingredients into the dry and mix all together just till
moistened.
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Fill paper lined or greased muffin cups 3/4 full. Bake at 375F just till
tops spring back 15-20 minutes. Test often as the "brown" muffin
color doesn't show if it is overbaked.
Makes 18.
Herb Liqueur #2
1 fifth brandy
1 sprig (large) sweet basil with flowers
1 sprig parsley
1 sprig (small) lovage
8-10 sprigs peppermint
1 sprig (leaves only) bee balm
1 sprig (leaves only) pineapple sage
4 sprigs spearmint
1 fresh bay leaf
3 sprigs oregano with flowers
3 young fennel leaves
1 fist full of lemon thyme and winter savory
8 allspice berries
1/2 tsp coriander seeds (crushed slightly)
1/2 tsp dried orange peel
2 cups sugar
Mix all ingredients in glass jar and steep for 4-6 weeks. Stir or shake
daily until sugar is dissolved. Strain, decant and rebottle. This has
sugar added with the herbs and spices. It's a little sweeter and
thicker. Serve it mixed 50/50 with brandy on ice.
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Orchidaceae Family (Orchids)
Morgan Campbell
Scented Gardens
This family is a widespread family and competes with the Aster family
for the largest family of flowering plants. Rough estimates put the
number of genera between 800 and 900 (or more) and are located
primarily in the tropics; however they can be found worldwide as
follows:
North America – 20-26 genera
Tropical America – 212-250 genera
Tropical Asia – 260-300 genera
Tropical Africa – 230-270 genera
Europe and non-tropical Asia – 40-60 genera
Oceania – 50-70 genera
These genera have between 20,000 and 35,000 species (and grow
except where there are glaciers covering the ground). In Wisconsin, if
we’re lucky, we can still see Lady’s Slippers in the wild.
They are a perennial bunch having no permanent wooden structure to
them. Flowers are irregular and bisexual with three sepals, three
petals and one or two stamens. Most have simple leaves with parallel
veins. Some orchids have single flowers but many have flowering stems
and a large number of flowers. They have nearly microscopic seeds.
Orchids have a symbiotic relationship with fungi for germination which
can be slow. In one documented case, it took nearly fifteen years.
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The name of the family comes from the ancient Greek work
‘orkhis’ meaning testicle and is due to the shape of the root.
Because of this, Greek women believed they could control the
sex of the unborn child. If the father ate large tubers, the child
would be a boy. If the mother ate the small tubers, a girl would result.
Orchis, in Greek mythology, gives us all cause to shake our heads at our
family’s antics. Legend tells us that Orchis, with dubious parentage,
was the son of a nymph (a female spirit of nature) and satyr (a half
man half goat known to drink too much given to chasing nymphs).
Orchis came across a festival of Dionysus deep in a well hidden forest.
His nature was to drink, and drink he did so much so that a Priestess of
Dionysus caught his eye and he attempted to rape her. This was so
much a taboo and insult, that wild beasts tore him apart. His father
prayed for his to be brought back, but alas, the gods only granted that
he be returned to life as a flower – the Orchid.
Orchids get a bad rap about their care. However, I have ten black
thumbs and my orchids have been living, thriving, and blooming for
years, and believe me, they get minimal care. So go ahead and buy one
and have fun with it. When purchasing – try to get one that remains in
bloom for a month or so – makes life interesting. I have a
chocolate one that comes into bloom about every other year.
Historically orchids (especially the Dendrobium species) have
been a staple in Chinese medicine for centuries. More
recently there has been research into their use for drug and
alcohol abuse. The most useful orchid to man is…..Vanilla!
Due to their beauty, they are considered a symbol of love and beauty
and have been considered an aphrodisiac.
They’re not just for greenhouses anymore!
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March 8 – 20th Annual Spring Symposium
Herb Society of America – Wisconsin Unit
The Wisconsin Unit’s 20th Spring Symposium on Saturday, March 8
at the Woman’s Club of Wisconsin, 813 Kilbourn Avenue, Milwaukee.
Our guest speaker, Carrie Hennessy, Lead Retail Horticulturist at
Johnson’s Nursery, Menomonee Falls, will present the Herb of the
Year: French Tarragon and Wormwood.
Symposium Schedule
9:00 a.m. Registration: Social Hour, Raffle, Herbal Gift Boutique,
Flavors of France Tastings, and Herbal Continental Breakfast
10:00 a.m. Program: “Flavors of France: Tarragon Wild!” by Carrie
Hennessy
12:00 a.m. Gourmet Herbal Luncheon
Fee: $65.00 Registration deadline is March 1, 2012. Registration form
is on the Wisconsin Unit web site: www.herb-society-wisconsin.org
Make check payable to “HSA-WI Unit” and mail to: Herb Society
2014 Spring Symposium, W72N994 London Ct, Cedarburg, WI 53012
Please Note: Tickets will not be issued. If reservations are filled your check will
be returned. Cancellations must be received prior to March 1, 2012 to receive a
refund. For additional information contact Joan at 262-377-1461 or
The Herb Society of America is dedicated to promoting the knowledge,
use, and delight of herbs through educational programs. The Wisconsin
Unit funds local horticultural scholarships and grants for
herb/horticultural projects throughout the greater Milwaukee area.
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HERBAL TRIVIA QUIZ
1. Where is Wisconsin’s southernmost plot of boreal forest?
2. The #1 essential oil in the world is made of this.
3. This Chinese herb in the pea family is a potent immune booster.
4. Called Russian penicillin this herb has shown an ability to reduce cholesterol
and thin blood.
5. The #1 Go To herb for forgetfulness.
6. Before Wisconsin was America’s Dairyland, what was our major crop?
7. Known in the past as the whooping cough herb.
8. Called the Bible Leaf herb.
9. The most alkaline of all the sweeteners.
10. How many (approximately) orchids are native to Wisconsin?
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GOING GREEN RECIPES
Fabric Softener
2 cups cold water
1 cup baking soda
1 cup vinegar (I use apple cider vinegar)
1. Place baking soda in LARGE bowl and pour vinegar over it; while it's
bubbling, pour cold water in and mix.
2. Store in sealed container and shake before using to combine all
ingredients.
3. Add 1/4 cup of mixture during the last rinse cycle (I use a downy
ball and put it in at the beginning). This stuff is WONDERFUL!
Color-Safe Bleach
This bleach is for delicate colors and synthetics. It reduces yellowing
in silks and woolens.
2 cups hydrogen peroxide
14 cups water
Mix ingredients and store in a plastic one-gallon container. Soak items
to be cleaned in this solution for 10 to 30 minutes.
Plastic Cleaner
2 tablespoons white vinegar or lemon juice
3 cups water
Mix and store in a spray container. Spray on and wipe dry
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To make your wood shine use this recipe:
1 cup of water
1 cup of vinegar
4 tablespoons lemon juice
1 tablespoon tea tree oil
Combine all ingredients and put in a spray bottle and wipe clean with a
sponge
Tip:
Have extra bubble wrap (the smaller bubbles)? Instead of just
popping it and throwing it away – use it as insulation. Wash your
window. Then spray it with a mist of water. Attach the bubble wrap
(already cut to fit) to the window (it just stays) bubble on the glass,
and you have an extra bit of insulation, privacy
AND the sun’s warmth can get thru it. Roll
them up and use them next winter. If they
unattached – just lift, apply more water, and
re-attach.
SEND YOUR TIPS OR GOING GREEN
RECIPES TO:
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THYME
Jackie Johnson ND
NEWHSA
Wolf River Master Gardeners
Latin Name: Common Thyme – Thymus vulgaris
There are approximately 400 different thyme species.
Zone: Perennial to Zone 4
Conditions: Love full sun and mostly dryish conditions. Only water
when dry. Likes well drained soil (no wet feet) with a pH of 6 – 8
ideally. Mulch in late fall to prevent tender root heaving and winter
kill.
Family: Lamiaceae (mint family)
Name from: Greek word thymon or thumos meaning courage
OR
Greek word that means to fumigate
Native: Europe, Asia and Northern Africa
Taken to Britain by the Romans and brought to the US by colonists as
both a food and a medicine.
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Looks like: Both upright and prostrate varieties. Some are good
as ground covers, while others can be used to cover garden seats and
garden forms. Most have tiny narrow aromatic leaves.
Propagation: Seed in spring with soil is 55 degrees or more.
Germination occurs in about four weeks. Also cuttings, root division,
and layering.
They have thin roots so be sure to transplant early enough in the year
to allow for those thing roots to establish themselves prior to winter.
Parts to Use: Aerial parts – leaves and flowering tops.
The smaller leaves seem to have the most flavor.
Unlike many herbs, thyme’s flavor is at its peak when it is in bloom.
Research your plant – common thyme is what we are discussing here is
the Thymus vulgaris.
Garden Uses and Problems:
-Seems to repel cabbage worms.
-Likes growing with sage and lavender.
-Bees like it…a lot. It is reputed that bee hives
surrounded by time is of superior quality and
sweeter to the taste.
-Relatively easy to grow.
-It becomes woody and can die out or become less productive in 2 – 5
years. Best to keep starting new areas with transplants to keep it
going.
Photo by Jackie Johnson
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Myths, Legends, History and Tidbits:
-Said to bring love to those who need it.
-It became the emblem of courage, bravery and activity. Ladies would
embroider a bee hovering over thyme on scarves and give them to the
departing knights.
-It is said that one can determine the quality and quantity of the honey
from the amount of thyme flowers at Summer Solstice.
-A special favorite of fairies – if you carry thyme or drink a thyme
infusion, you may be allowed to see the fairies dance at Midsummer’s
Eve.
-The Romans burned thyme to rid themselves of scorpions.
-In the Language of Flowers – thyme meant activity, happiness and
courage.
-Planted on a grave, it may bring rest to the departed.
-If burned in magic rooms, it is said to aid clairvoyants.
Culinary Uses:
-Ancients used it to preserve meats.
-Romans used thyme to flavor cheeses.
-Use thyme when recipe calls for slow/long cooking thyme.
-Goes well with hearty dishes and root veggies.
-One of the herbs in the classic Bouquet garni.
-Lemon Thyme used in many desert type dishes –
imparts a lemony flavor.
-Use sparingly – it has a strong flavor.
Cosmetic Uses:
Used in perfumes, cosmetics and soaps.
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Historical Uses:
-Found in Sumerian tablets from 2750 B.C. as a poultice.
-Egyptians used thyme in their embalming process.
-Romans used it as a strewing herb to repel bugs.
-St. Hildegard used thyme for lice problems, paralysis and for leprosy.
-Disinfected sick rooms.
-After bathing, the Greeks would rub their bodies with thyme infused
oil.
-Romans bathed in thyme for vitality, and drank infusions prior to
battle.
Historical Medicinal Uses:
-Historically known the ‘whooping cough’ herb, but was used to treat
coughs, congestion and colds.
-Used for: Internal parasites, cramps, digestion, gas, as a fumigator. -
-Melancholia (Romans).
-Culpepper said it strengthen the lungs and revitalized the body and
mind.
-Topically as a wound wash to clean infected wounds and increase
circulation to the area.
-As a foot bath for athletes foot and other skin maladies.
-Mental/emotional tonic – aids with physical and emotional exhaustion.
-Relieves tension, anxiety and increases concentration and memory.
-Externally with olive oil as a liniment and massage oil for muscle pains.
Herbal Energetics:
Temperature – Warm
Taste – Pungent, slightly bitter
Element – Air (one source), Fire/Water (another source)
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Meridian/organ – Lungs, liver, stomach
Polarity – Yang
Planet – Venus, Mars
Humours – Warm/dry
Moisture – Dry
Words/Properties associated with Thyme in the past:
Antiseptic Disinfectant
Anti-spasmodic Carminative
Antioxidant Expectorant
Antibacterial Diuretic
Antimicrobial Antitussive
Antifungal Stimulant
Astringent Astringent
Aromatic Bronchodilator
Found in Thyme:
Thymol
Volatile oils
Terpenes
Phenols
Tannins
Flavonoids
Research:
-Italian research claimed oil is highly antibacterial and antifungal and
appeared to be effective against e-coli and candida
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-Increases mucus in bronchi making a dry cough more productive.
Since it is antispasmodic, it seems to have a calming effect on coughs
and removes bacteria from the throat.
-1989 – German – positive effects on skin eruptions.
-1998 – Scotland – Mixing the essential oils of thyme, rosemary,
lavender and cedar for patches of hair loss had a 15% improvement.
-Not many clinical studies were located.
Contraindications: Essential oils should be diluted. Has dangerously
lowered blood pressure in some adults. Avoid during pregnacy.
Planhigion Herbal Learning Center Planhigion Herbal Learning Center, Seymour Wisconsin, was created by Jackie Johnson to bring herbal education at a reasonable price to those who are looking to using herbs in their lives. Learn to design your herb garden, grow your herbs and use them the way women have used them for thousands of years – culinary, teas, crafting, remedies. Apprenticeships available. Spring class list available soon. Email for a copy. Herbally related groups are welcome to utilize the center for their meetings and functions. Limit is about 25. Tea parties for your group are available from April – September. Call for details. Monthly herbal sharing will begin in April. Contact Jackie at [email protected]
Quiz Answers 1. Ridges Sanctuary – Baily’s Harbor 2. Lavender 3. Astragalus 4. Garlic 5. Gingko 6. Wheat 7. Thyme 8. Costmary 9. Stevia 10. 23
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THE EDIBLE FOREST
The Cherry Tree
By Tracy Albrecht
Northeast WI Herb Society
The Cherry Tree
by M. L. Weems
When George was about six years old, he was made the wealthy master
of a hatchet of which, like most little boys, he was extremely fond. He
went about chopping everything that came his way.
One day, as he wandered about the garden amusing himself by hacking
his mother's pea sticks, he found a beautiful, young English cherry
tree, of which his father was most proud. He tried the edge of his
hatchet on the trunk of the tree and barked it so that it died.
Sometime after this, his father discovered what had happened to his
favorite tree. He came into the house in great anger, and demanded to
know who the mischievous person was who had cut away the bark.
Nobody could tell him anything about it.
Just then George, with his little hatchet, came into the room.
"George,'' said his father, "do you know who has killed my beautiful
little cherry tree yonder in the garden? I would not have taken five
guineas for it!''
This was a hard question to answer, and for a moment George was
staggered by it, but quickly recovering himself he cried:
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"I cannot tell a lie, father, you know I
cannot tell a lie! I did cut it with my little
hatchet.''
The anger died out of his father's face,
and taking the boy tenderly in his arms,
he said:
"My son, that you should not be afraid to tell the truth is more to me
than a thousand trees! Yes - though they were blossomed with silver
and had leaves of the purest gold!''
The Fact: There were cherry trees at Mount Vernon and George
Washington chopped down some of them. The tale about Washington’s
childhood honesty is only a legend, originating in the imagination of
Parson Mason Weems, an early biographer of Washington. Weems
invented several anecdotes about Washington’s early life to illustrate
the origins of the heroic qualities Washington exhibited as an adult.
Introduced to countless school children as a moral tale in the
McGuffey Reader textbook, the parable has become a persistent part
of American mythology.
Mentioning the cherry tree to someone may bring that well known tale
about George Washington and not telling a lie about cutting down his
father's cherry tree to mind. Or, maybe it's the beautiful spring pink
to white blossoms for which there are festivals held that comes to
mind. Whatever comes to your mind, few trees can rival the cherry
tree (Prunus spp.) for the beauty of its spring blossoms. The cherry
tree is the most widely planted ornamental tree in the United States.
This genus contains over 400 species and many hybrids and cultivars
native to temperate zones in Asia, Europe and America. Cherry trees
require cold weather to flower and fruit, so they do not grow in
tropical climates and would not grow well indoors
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We Are Family
Included in the same genus with cherries are peaches, plums, apricots
and almonds, and these plants are cousins to apples, pears and
hawthorns. All are part of the enormous Rose family of plants. Their
family resemblance is shown clearly in the blossoms of all these
species, which resemble small wild roses. In their wild forms, all have
flowers with 5 petals. Many cherry tree cultivars have so-called
"double" flowers with more petals.
Cherry Bark
Cherry trees can be distinguished from
other species by their bark. Young
trees and the younger branches on
mature trees are clad in shiny smooth
gray or brown bark that resembles
satin. This bark is marked with
scattered horizontal openings called
lenticels, which are pores that
facilitate a direct exchange of gases
between the interior of the tree and
the outside air. Many plants and fruits
have lenticels, but on cherry trees,
they are particularly noticeable.
Growth
The parent tree is sterile and must be cross pollinated by a tree of
another compatible variety. The buds from a sweet tasting cherry are
cut from a healthy tree that has produced the kind of fruit desired.
These buds are then grafted to the root of a cherry tree (rootstocks)
that is selected for its good growing habit - resistance to
temperatures, pest and diseases. These trees will then bear cherries
that are of the same variety as those from which the buds were cut.
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Some trees are trellised but this is not a very successful method of
growing cherries for the markets.
Fruit Production
Cherry trees grown for fruit production are
mostly hybrids of Asian species with more
cold-hardy American species. Over 99
percent of fruit grown is sour cherries,
primarily used for baking and canning.
Cherry trees in orchards are kept to 15
feet tall to facilitate harvesting, but left to
themselves would grow to 30 feet.
Cherry trees will begin producing
marketable crops after 6 to 8 years and continue producing edible
fruit for up to 100 years.
An interesting fact that I hadn't realized is that cherries don’t ripen
after they have been picked so care must be taken to ensure they are
picked close to maturity. They are picked by hand, with stems attached
to prolong shelf life and they are best eaten right off the tree!
Good Reasons to Eat Cherries
Why Cherries Are Good To Eat?
*they’re a good source of vitamin C- 125g will supply half of your daily
needs. vitamin K and B6 as well as thiamin, riboflavin and pantothenic
acid
*They have small quantities of other vitamins and give you potassium to
help balance the body’s intake of salt (too much salt is not good for
health) including manganese, magnesium, copper, calcium, iron and
phosphorous.
*They also supply dietary fiber
*They have some valuable antioxidants that help keep the body healthy
and the darker our flesh, the more of these we supply.
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Medicinal Benefits
Herbalists use cherry tree bark and extract to treat a range of
complaints. They use parts of the plant to reduce arthritis pain, heal
gout, abate headaches, address lung concerns such as bronchitis and
asthma through an infusion made from the stalks of the berries, and
relieve chronic diarrhea. The pigment that makes cherries red, called
anthocyanin, is a potent antioxidant that encourages collagen
production in the skin in tandem with the vitamin C also present in the
fruit. Cherry juice contains immune-strengthening melatonin, which also
helps to regulate the sleep/wake cycle.
Cherry is a diuretic and stimulates urine elimination which is very
useful in those cases which it is necessary to stimulate the kidneys to
increase urination, in illnesses like: obesity, dropsy, edemas, kidney
pain, nephritis, renal insufficiency, swollen eyes, etc.
Either a decoction or an infusion can be made. A decoction can be made
using the floral stems or the dry fruit. Allow the stems or fruit to
soften in water for 6 or 7 hours then boil 10-12 minutes. Filter
preparation and take 3 times a day after main meals. It is a treatment
that has great diuretic power and should be used with caution in those
people who have hypertension as it can lower blood pressure too much.
It's an anti-rheumatic and used to help in the treatment of gout,
arthritis, rheumatism, etc.
In the circular system, it fluidifies the blood and improves blood
circulation. It can be used in the treatment of varixes, hemorrhoids,
ocular pressure, etc.
It has cardio tonic properties which makes the heart muscle contract
more powerfully.
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Folklore
Recorded folklore for either the wild cherry or bird cherry is
surprisingly sparse, and it seems likely that some folklore was
indiscriminately ascribed to either or both of these trees when
encountered in the landscape. Folklore recorded in the north east of
Scotland in 1889, referred to bird cherry trees as hackberry
(elsewhere they are also known as hag berry) and warned against using
the tree's wood for any purpose, as known as hag berry) and warned
against using the tree's wood for any purpose, as it was considered a
witch's tree.
A tale recounted in an old English carol tells of how Joseph and the
pregnant Mary were walking in a cherry orchard when Mary asked
Joseph to pick her some cherries. However Joseph remarked unkindly
that she should get whomever 'brought thee with child' to pick the
cherries for her. The unborn Christ child then communicated with the
cherry trees, asking them to lower their branches so that Mary could
pick her own cherries, and Joseph was suitably repentant.
In the former Czechoslovakia it was customary to cut cherry branches
on the Feast of St Barbara on 4 December and bring these into the
warmth of the house to have blossom at Christmas. However, the tree
of course flowers naturally at or around Easter, especially if Easter is
late, and in England, in the Chilterns,
some of the abundant blossoms were
used to decorate churches at Easter.
Wild cherry folklore has unusual
associations with the cuckoo, whereby
the bird has to eat three good meals of
cherries before it may stop singing.
Similarly, a children's oracular rhyme from Buckinghamshire says:
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'Cuckoo, cherry tree, Good bird tell me, How many years before I die',
with the answer being the next number of cuckoo calls the singer
heard.
The wild cherry is commonly known as gean, a name which shares its
linguistic roots with guigne, a French word for cherry. In Scotland of
old, it was known as cacothaich in Gaelic, though a more recent Gaelic
name of uncertain origin, fhioghag (meaning fig tree), is also used. The
gean is a direct ancestor of cultivated cherries, and its fruits can also
be eaten and have a similar taste, though they are not so sweet and
have less flesh around the stone. You have to be quick to beat the
birds to an abundant crop following a good spring and summer, and they
are often picked when they are still yellowy-red, before they fully
ripen to a deeper reddish purple. Wild cherries can of course also be
made into pies, wine or soup.
Gean and bird cherries were both used to flavor alcoholic drinks such
as whisky or gin, and cherry brandy can easily be made by filling a
bottle with wild cherries, adding sugar, topping up with brandy and
leaving for a few months. The resin which leaks from the trunk was
formerly used by children as chewing gum. It is recorded as a
treatment for coughs, and when it was dissolved in wine, it was used to
treat gall stones and kidney stones. The bark was used to make fabric
dyes, ranging in color from cream to tan, while a reddish-purple color
was derived from the roots.
Cherry wood is hard, fine-grained and
used for turning, especially the large
burls with unusual grains which can
appear on the trunk. It is also used for
making furniture, and its red-brown
wood polishes up well to a deep, shiny
brown colour. In some parts of the
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Highlands there were taboos against the use of the tree but none
seemed widespread or to have persisted over the centuries. In a way,
this may reflect the nature of these cherry trees, in that they were
not long lived, nor grew anywhere in large quantities. Rather, they
seemed to appear singly or in small groups, sometimes on the edge of
woods, though in the Highlands they were often well away from the
competition of other trees. The fact that they were briefly
conspicuous in spring, through the beautifully vibrant displays of
blossom on their branches, followed by drifts of fallen petals on the
hillsides around them, gave gean and bird cherry a somewhat
mysterious quality in Highland folklore, and to encounter one was
considered auspicious and fateful.
Wood
The beautiful wood of the cherry tree, with its deep red color, natural
luster and fine grains, is a favorite material of woodworkers worldwide.
It's a hardwood, strong enough to use to fashion tool handles. One of
the most popular furniture woods in the U.S.,
cherry wood is used by artisans and bulk
manufacturers alike. It's durable enough to
make it a good choice for everyday fixtures
like cabinets, but it's also attractive enough to
be sculpted into art pieces, musical
instruments, toys, pipes and boat interiors.
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Mushrooms: Fungi for Health
by Linda Conroy
Moonwise Herbs
I am a big fan of mushrooms. I love to cook with them and eat them. I
have not found a mushroom that I did not enjoy. Earlier today, I was
preparing a vegetable soup and added mushrooms to the slow cooker.
When I sat down for dinner and ate the soup, I was reminded of the
many mushrooms I harvested and ingested during the past year. I
remembered the long hikes during last year’s spring morel mushroom
hunt.
I was also reminded of the puff ball mushrooms we found in our
neighbor’s field last summer and how abundant the chanterelle
mushrooms were in the woods. We ate mushrooms often during the
summer apprenticeship program and I am confident our immune
systems were thanking us.
I have long been an avid wild harvester. Preferring to find my food in
the woods or fields rather than the grocery store. Mushrooms made
me nervous for a long time. Prior to moving from the west coast to the
Midwest, I was comfortable harvesting only two mushrooms and even
then I was very careful, as one should be. Today I am happy to say that
I enjoy harvesting close to 20 mushrooms and each year I add to my
mushroom repertoire.
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I have long been aware of the immune boosting benefits of eating
mushrooms. I also know that they contain a wide spectrum of nutrients
including B vitamins, vitamin K, copper, potassium, selenium and other
trace minerals. So, I was not surprised when I recently read an article
in the Acres USA Farming Magazine, that research is being conducted
on the vitamin D content of mushrooms. Similar to humans mushrooms
need to be exposed to light in order to synthesize vitamin D. This is an
important factor, as most commercial button mushrooms are grown in
the dark, so unless they have been exposed to light, they will not
convert the necessary compounds.
Wild mushrooms and particularly those that are exposed to sunlight
are the ideal mushroom for promoting health. Although it should be
noted that sitting your mushrooms in a sunny window for a day or two
will enhance the vitamin D content.
This information is really inspiring to me, as I am continually trying to
find ways to increase the nutrient density of my food. There has been
a lot of attention in recent years, being paid to studies indicating that
vitamin D is an important nutrient for maintaining health. Many
providers of health care are encouraging their patients to ingest
vitamin D supplements. As with nutrients in general I prefer to
introduce them to my body through food not capsules or pills. I really
do trust that with information and creativity we can assimilate the
nutrients we need through our food.
So while, I will continue to eat whatever mushroom is
presented to me, I am more committed than ever to
eating wild or home grown mushrooms on a regular
basis.
If you decide to harvest your own mushrooms be sure
to consult a reliable field guide and/or spend time with someone who is
knowledgeable about mushrooms.
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A good book is titled: Start Mushrooming by Stan Tekiela and in many
areas you can find a local mycological society that will offer forays and
other learning opportunities. Also growing mushrooms outside your door
step is a good way to have them readily available and to learn to
recognize them when you do see them in the wild environment.
Incorporating mushrooms into your diet is fun and easy. Add them to
soup, stew, stir fry vegetables, omelet, quiche and/or stuff them. Use
your imagination I suspect you can think of many other ideas as well!
One of the mushrooms that was abundant last year was the Giant Puff
Ball mushroom. From the perspective of a chef, this mushroom is all in
the sauce. It takes on the flavor of whatever you marinate or cook it
in. Below is one of my favorite recipes for preparing this unmistakable,
generous mushroom.
In order to develop recipes for this mushroom you can think of them as
a soft tofu. I like to marinate them and bake them. Once they are
baked, I then broil or grill them and/or put them in the freezer for
later us.
Usually when I do this I have several baking pans full of sliced puff ball
“steaks”, which I then either eat as a mushroom burger, eat as a main
course with vegetables and /or cut into small pieces and add to a stir
fry.
Often when you find one giant puff ball there are many more. If you
find many you can freeze them and eat then throughout the year!
Below is my recipe for Mushroom “steaks”.
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Linda’s Puff Ball Mushroom “Steaks”
served with a tomato-sedum salad
Harvest one or more giant puff ball mushrooms (Calvatia gigantea.)
If you are unsure about identifying mushrooms, a good book for
beginning mushroom identification is Start Mushrooming by Stan
Tekila.
~Wipe off the outside of the mushroom and check to be sure the
inside is white and smooth and that it does not have insect damage
inside.
~slice into slabs approximately ¼-1/2 inch thick and place in a large
baking pan.
~marinate in the mixture listed below, or your favorite rich barbeque
or steak sauce for 30 minutes. Be sure the marinade is covering all
sides of the mushroom. *see marinade recipe below.
~preheat oven to 325 degrees
~place the baking dish in the oven and bake for 30-40 minutes.
~You can do several things next:
1. Place in a storage container and let cool. Once they are cool,
freeze for future use.
2. Eat directly as a “steak” and/or cut in pieces and add to a stir fry
or other vegetable dish.
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3. Broil or grill and eat as a grilled “steak” or place on a roll to
create a mushroom burger.
Marinate recipe:
Cranberry Sauce or other tart sauce 1 cup (I like high bush cranberry
sauce)
2 TBS mustard
½ cup tamari
¼ cup olive oil
¼ cup miso (barley miso is nice, as it is quite rich, but any miso will
work)
Linda Conroy is a bioregional herbalist and wild food aficionado. Her life is dedicated to connecting with the green world and her primary mentors are the plants who never cease to instill a sense of wonder in her daily life. Over her 20 years span as an herbalist she has completed two herbal apprenticeship programs, studied for close to a decade with Isla Burgess of the International College of herbal medicine, has become certified as a Wilderness First Responder, completed doula and midwifery assistant trainings and has completed a permaculture design course. She is the founder and proprietress of Moonwise Herbs as well as the premier herbal conference in the Great Lakes Region: The Midwest Women's Herbal Conference. Linda offers workshops and women's herbal apprenticeship programs as well as wild edible treks. She is a gourmet cook, specializing in wild food cuisine and offers incredible wild edible feasts at her home. Linda is a much sought after presenter on topics of herbal medicine, wild food, women’s health, traditional food preparation and nonviolent communication
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The 3rd Annual Conference June 6, 7 and 8, 2014
Held at the Beber Camp, Mukwonago,WI
Nourishing Our Roots and Healing
From the Ground Up
Centered in the Wise Woman Tradition, the
Midwest Women’s Herbal Conference provides
a gathering space to focus on earth-centered
healing, nourishment, and the plants that grow
around us. From the ground up, we connect to
weave ourselves, our families, and our communities
back into the dynamic spiral of health.
Featuring a wide spectrum of Midwest Herbalists and earth-based speakers on
topics including herbs for family health, wild edibles, fermentation, permaculture
and plant walks and special children’s and teen’s programming. Enjoy
entertainment, morning yoga classes and herbal wisdom the Wise Woman way!
Featured Guests:
Tieraona Low Dog
& Lisa Ganora
www.midwestwomensherbal.com
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San Antonio Botanical Gardens
Lynn Green & Rodney Webster
Eastern Wisconsin Unit
The San Antonio Botanical Gardens was a
wonderful return to thriving and vibrant plant life
from our November Wisconsin fall. The garden
has a vast array of plant collections.
We began in the rose garden, what a delight to be
able to smell roses in full bloom long after our
Wisconsin roses have produced hips and
gone dormant. The rose varieties were splendid
hybrid tea roses,
carefree varieties and great old fashioned roses.
Water saver lane is very important in
Texas and included a wide variety of low
water landscapes. The cottage garden
was impressive with its inclusion of
edible vegetables, herbs, fruit trees,
and flowers. The xeriscape, wildscape
and Spanish courtyard “yards” were a great demonstration of
extremely low water yards and quite beautiful.
The Texas Native Trail included the Hill Country, East Texas
Pineywoods and a South Texas habitat. Within these areas not only
are there the native plant species of each region but also
representative early Texas houses with their typical garden enclosures
and surroundings including livestock sheds. Seeing how these early
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settlers lived and raised their food made me appreciate the rich soil
we enjoy in Wisconsin. It is also a great reminder of how spoiled
we are these days and how hard life can be. These were some very
hearty people!
The children’s vegetable garden is still going strong in November. Great
basil, kale, tomatoes, carrots, squashes etc. The kids also made quite
the array of scarecrows!
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Halsell Conservatory contains excellent specimens from deserts and
rain forests. In addition there was a special exhibit of carnivorous
plants.
Did you know carnivorous plants don’t only snap on bugs but some have
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wells/mouths that a bug gets into and they are trapped by the plants
juices? These juices are digestive juices and liquefy the bug so the
plant can absorb its nutrients. The plant displays are excellent along
with the associated education material.
The Japanese Garden was a splendid tranquil ending. Take time to sit
and contemplate. There does not seem to be enough time to relax and
this is such a splendid site.
Check out their website:
Sabot.org
Midwest Women’s Herbal Conference There are a few herbalists I will go almost anywhere to see, one of these is Tieraona LowDog! We are so fortunate to have her coming to Wisconsin this June. Dr. LowDog will be the keynote speaker at the Midwest Women’s Herbal Conference. She is also giving lectures on herbs for stress and the widely forgotten but very important bitters. Dr. LowDog is an herbalist and Medical Doctor; she continues to practice integrative medicine and is the Director of the Fellowship in Integrative Medicine at the University of Arizona. If you have not heard her speak she is not only very knowledgeable but she is very engaging and dynamic. Attendees are treated to her vast herbal wisdom and her unique approach to health conveying concepts that are memorable to say the least. Dr. LowDog published Life Is Your Best Medicine this year and has an upcoming book Healthy At Home being published in 2014. Life Is Your Best Medicine is spectacular and the topic of the Keynote address. In addition, Lisa Ganora and Brooke Medicine Eagle are special guests along with a wide variety of herbal experts. Come learn about herbal research, plant identification during multiple herb walks and a wide variety of topics. The conference includes excellent meals, a red tent, yoga, belly dancing and vendors. Come and enjoy a weekend of
fellowship and community with like-minded women. Save the dates: June 6, 7 & 8. Check out the website at http://midwestwomensherbal.com registration opening soon!
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Renaissance Medicine
Nicholas Culpeper (1616-1654)
Cori Letter
Northeast Wisconsin Herb Society
During the Renaissance era, medicine was critical to the development
of our modern medical system, advancing the science rapidly. As with
all intellectual pursuits during the period, the Renaissance stimulated
medical practice, spurring physicians and scholars towards the
scientific study of medicine as never before in history. Many innovative
discoveries during this period made medical practice more accurate and
effective, increasing the knowledge and capabilities of medical
professionals throughout the world.
One of the leading herbalists of this time was Nicholas Culpeper. He
was born in Surrey England. His father died while he was an infant,
his Grandfather was his main informative influence.
He studied at Cambridge for the priesthood, but was not interested.
He was in love with a rich heiress of whom his family disapproved. So
they planned to marry in secret. On the eve of their elopement, his
fiancé was struck dead by lightning sending Culpeper into a deep
depression.
Looking for something to dedicate his life to, he chose to study
medicine and apprenticed himself to an apothecary in London. Upon
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completion of his training he opened up a pharmacy in a halfway house
in London. He was an herbalist who followed the classical medical
precepts of Hippocrates and Galen. His mission was to put medicine
and natural healing back into the hands of the people. Priests, lawyers,
and physicians were a burden to society was his opinion. He wrote an
unauthorized critical translation of The London Dispensatory in English.
This caused powerful positions to write him off as a quack.
Culpeper’s best known and loved work is called A Complete Herbal. It
has never gone out of print since it was published. It gives astrological
indications of every herb in terms of planets and signs of the zodiac as
well as a how-to guide for making traditional medicines. According to
Culpeper, plants were able to channel and embody the subtle life
energies of the planets which were then consumed as food and
medicine. His other works, The English Physician and Family
Dispensatory contains many authentic and valuable traditional medicinal
recipes. A Key to Galen’s Method of Physick is Culpeper’s translation
and commentary on Galen’s famous treatise on pharmacodynamics,
including Galen degrees.
Culpeper’s health in later years wasn’t good. He is thought to have
gotten tuberculosis from a bullet wound in his shoulder that he
received at the siege of Reading. The pressure of his studies and
writing, combined with his galloping consumption finally led to his death
in 1654, shortly after completing The English Physician.
Sources: greek medicine.net, www.mdhealthnetwork.org
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Green Bay Botanical Gardens – Soup and
Substances
Starts in January!
Green Bay Botanical Gardens is offering and escape from the humdrum
to an afternoon and evening of garden camaraderie. At 5:30 a warm
meal of soups, breads and desserts all supplied by local restaurants and
bakeries are served. From 6:30 – 7 – a garden related topic will be
presented (and the hours count for MGs). The evening ends with live
music from 7 – 8.
This year’s dates and topics are (music will be announced later):
Friday January 31 – Herbal Remedies for Winter by Jackie Johnson of
Planhigion Herbal Learning Center
Friday February 14 – Food Goodness Grapes – by Steven DeBaker of
Trout Springs Winery
Friday February 28 – Freshwater and Rain Gardens by Justin Kroening
of Stone Silo Prairie Gardens
Friday March 14 – Something’s Brewing – Beer – By David Oldenburg of
Titletown Brewery
Friday March 28 – Vertical Gardening – by Mark Dwyer from the
Rotary Garden in Janesville
Costs: Presale Members: $10 an evening Nonmembers: $15
At the Door: Members: $12 and Nonmembers $17
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Don’t let winter get you down – your local botanical gardens may be
offering great classes. Here are a few:
Green Bay Botanical Garden:
Classes 6 – 7:30 unless noted.
Thursday, January 16 – Get your Orchid Groove On by Mary Stewart of
Goin’ to Pot Orchids. Learn to how to grow orchids successfully.
$9/members, $16/nonmembers
Tuesday, January 21 – Trilogy Bracelet Class by Cindy Lubbers of Rock
of Ages Jewelry and Beads. Choose one of three colors to create your
own Trilogy Bracelet – no beading skill necessary. $36/members,
$43/nonmembers
Tuesday, January 28 – Pin It! By Maribeth Frinzi, Sue Schinkten and
Kelle Hartman of Green Bay Botanical Garden. Join us for a variety of
our favorite Pinterest ideas from foods to crafts to horticulture. 3
stations allow you to create unique projects. $20/members,
$27/nonmembers
Tuesday February 4 – Great Beans! By Judy Knudsen from Brown
County UW Extension. All about the variety of dried beans, canned
beans, pinto beans, chick peas, white beans, black beans. Recipes and
tasting. $9/members, $16 nonmembers.
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Thursday February 6 – Herbal Remedies for Winter by Jackie Johnson
ND of Planhigion Herbal Learning Center. Make what our grandparents
and their grandparents made – syrups, elixirs, oxymels – how and why
they are made. $17/members, $24/nonmembers.
Tuesday, February 11 – Build Your Own Whimsical Hanging Terrarium
by Candelaria Toutloff of Waterworks Garden Supply. Different
plants to use in terrariums and assemble one. $45/members,
$52/nonmembers.
Thursday, February 13 – Photoshop It by Marc
Amenson – Amenson Studio. Discover the powerful
creative tools of Adobe Photoshop – fixing color,
removing unwanted areas, resizing etc. Bring your
laptop. $24/members, $31 nonmembers.
Tuesday, February 25 – Learn How to Grow the Great Tomato by Lynn
Clark of NEW Master Gardeners. Learn about the #1 home grown crop
– research on selecting, growing, diseases, varieties, pruning and more.
$7/members, $14/nonmembers.
Thursday, February 27 – A Taste of Egypt and Middle Eastern Cuisine
by Ezzeldin Ismail of Egyptian Delights. Family recipes including
sweets and savories. Recipes and sampling. $14/members,
$22/nonmembers.
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Boerner Botanical Gardens – Milwaukee
Histories and Mysteries of Chocolate
Thurs., January 30, 2014 6:30pm-8:00pm
Learn the history and mystery of chocolate with Viki Tadych of the
Red Elephant Cafe! Tastings and a chocolate mint planting are
included. $10 members/ $15 non-members
Introduction to Herbal Soap Making
Saturday February 8, 2014 10:00am - 11:30am
Jill Gilbert of Moot's Soaps will demonstrate steps for
making your own cold-pressed soap using vegetable oils and pure,
therapeutic essential oils. You'll receive a cured bar of soap; additional
soaps will be available for purchase. Designed for adults only. $10
members/ $15 non-members
Wine and Cheese Pairings
Thurs., February 20, 2014 6:30pm-8:00pm
Experts from the Purple Foot and Mia Famiglia Restaurant will share
the secrets for bringing together two divine creations - wine and
cheese. Learn the steps for making wine at home and discover the
cheeses that will best complement your wine. Must be 21 or older to participate. $10 members/ $15 non-members
Pruning Essentials for the Health of your Trees & Shrubs
Saturday, February 22, 2014 10:00am - 11:30am
MATC Horticulturist and Arborist, Mike Wendt will demonstrate the
latest methods for pruning shrubs and trees to ensure long-term life.
We will spend time in the garden for a how-to demo. $10 members/
$15 non-members
For more information or to register call 414-525-5656
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Gardens of the Fox Cities - Appleton
Food Preservation 101 - Wednesday, January 22nd 5:30-6:30pm
Karen Dickrell (Department head for the Outagamie County UW
Extension in conjunction with the Outagamie County Master Food
Preservers) will discuss canning equipment, dehydrating, freezing,
pickling, hot water bath, and pressure canning. $5 per person/ $3
member price
Invasive Plants: What’s in Your Backyard?
Wednesday, February 26th 5:30-6:30pm Diane Schauer (Calumet
County Invasive Species Coordinator) will highlight some of the most
prevalent invasive species in and potentially coming to the Fox Valley
and vicinity. $5 per person/ $3 member price
The Emerald Ash Borer and the Crisis of Invasive Species
Wednesday, March 19th 5:30-6:30pm Chris Johnson (Author of
books and essays on nature and the environment and co-author of the
new book Forests for the People: The Story of America’s Eastern
National Forests) will examine the Emerald Ash Borer, what biologists
are doing to stop its spread, and highlight other invasive species that
are threatening the Midwest. $5 per person/ $3 member price
Hypertufa - Wednesday, May 14th 5:30-7pm
Loris Damerow will bring her expertise, and all of the supplies you
need, to create a round ‘faux’ stone container for outdoor use. This
unusual material looks and wears like stone and serves as a dish or small
planter. $20 per person/ $15 member price
Registration required at least three business days before each
program. To register contact Rachel by phone at (920) 750-5462 or via
e-mail at [email protected]
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Olbrich Botanical Garden – Madison
DURABLE SHRUBS FOR FOLIAGE APPEAL
Our landscapes benefit from the addition of appropriate shrubs that add scale,
texture, form, and color. There are a wide range of durable shrubs that thrive in a
variety of growing conditions. However, durability should also coincide with high
impact, ornamental features like colorful foliage, showy blooms, wildlife potential,
fragrance, and other features of interest. Mark Dwyer of Rotary Gardens will help
you examine a wide range of shrubbery for the entire landscape and share
examples of how they have been successfully utilized in the landscape.
Wednesday, January 29, 6:30-8:30 pm Registration Deadline: January
22 Cost: $15/$12 member | Course Number: 10-06
ALL ABOUT FIGS!
If you are familiar with Ficus carica, then you know that the taste of a fresh fig is
an unforgettable experience. Did you know that you can grow these tasty fruits
here in the upper Midwest? With a little care and determination you can annually
harvest these special Mediterranean treats. Join fig-lover John Holzwart for this
enjoyable presentation and learn how to grow, maintain, winterize, and propagate
your own fig trees from cuttings. Saturday, February 1, 12:30-3:30 pm
Registration Deadline: January 23 Cost: $25/$20 member
CONTAINER COMBINATIONS FOR IMPACT
Containers offer the gardener an opportunity and venue to combine a wide variety
of plants for dramatic effect. Selecting plants with interesting foliage, flowers,
texture, fragrance, and other assets allow for maximum appeal in a limited amount
of space. Mark Dwyer of Rotary Gardens will discuss and show you some winning
combinations with high impact and help you take a closer look at some of the best
"role player" plants for the container. The basics of proper container selection,
preparation, and care will also be discussed. Wednesday, February 12, 6:30-
8:30 pm Registration Deadline: February 5 Cost: $15/$12 member
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HYPERTUFA TROUGH WORKSHOP
Join Master Gardener and trough enthusiast Jane Gahlman in making an antique
trough planter for your fairy garden, rock garden, or patio. We will mix peat moss,
perlite, Portland cement, and reinforcing fibers with water to form a lightweight
but strong hypertufa trough that can be left outside over winter. Instructions will
be given for unmolding and planting your trough on your own after it has cured.
Dress to get dirty - it can get messy! All supplies included. Space is limited;
register early. Sunday, February 16, 1-4 pm Registration
Deadline: February 6 Cost: $50/$40 member
Rotary Garden – Janesville
Rotary Garden is located at 1455 Palmer Drive, Janesville.
For information about the above classes, or others, call 608-752-
3885.
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For the Cooks Among Us
Patty Bellin, Editor
NEWHSA
Homemade Nutella | Gluten & Dairy Free Yield: 1.5 Pints
2 cups of raw hazelnuts
1 can of light coconut milk
1/2 cup coconut sugar (if you don't have coconut sugar you can sub regular sugar)
1/4 tsp sea salt
10 ounces dark chocolate (I used 70 % dark chocolate)
Preheat your oven to 350 degrees.
1. Put your raw hazelnuts on a baking sheet and spread them out evenly. Allow
them to toast in the oven for 10-15 minutes. They are done when the shells are
lightly toasted and they become fragrant.
2. While your hazelnuts are toasting take out a medium sized pot and heat up the
coconut milk, coconut sugar and salt. Stir over medium heat until the coconut
sugar has fully dissolved into the coconut milk. Set aside.
3. In a double boiler melt your dark chocolate. If you do not have a double boiled
you can make your own with two pots that fit cleanly into one another. Once
your chocolate is totally melted, set aside.
4. After your hazelnuts are done, remove them from the oven.Dampen a clean dish
towel and place your toasted hazelnuts inside.
5. Gently rub the hazelnuts to remove as much of the skin as possible. This may
take a couple of minutes.
6. Once you have removed as much of the hazelnut skins as possible, add your
hazelnuts to your food processor.
7. Process your hazelnuts until they become a very fine meal.
8. Add your melted chocolate and process again until it becomes smooth.
9. Once your chocolate is incorporated, add in your coconut milk and sugar mixture
and process again until it is completely smooth and the texture of Nutella.
10. You can now bottle it up and keep it in the refrigerator!
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CINNAMON ROASTED APPLES – Source unknown 1 c pecans 1/4 c packed light brown sugar 2 tbsp fresh lemon juice 4 gala or fuji apples 4 cinnamon sticks Preheat oven to 450. Spread pecans in 9 x 13 pan. Toast 3-5 min. Remove pecans & set aside. In a large bowl, combine sugar, lemon juice & 1/4 cup water. Halve apples thru the stem end, core & immediately toss in sugar mixture. Arrange apples, cut side down, in baking dish, pour sugar mixture over. Tuck in cinnamon sticks, cover dish with foil. Bake until apples are easily pierced with the tip of a paring knife, about 15-20 min. May serve with ice cream, topped with the pan juices & pecans
DIRTY SHRIMP AND BEER from Healthy The New Skinny Cookbook
2 lbs. shelled & deveined shrimp
4 Tbsp. coconut oil
2 Tsp. minced garlic...
1 Tsp. dried oregano
1 Tsp. dried basil
1 Tsp. dried thyme
1 Tsp. cayenne pepper
1/2 Tsp. crushed red pepper
1/2 Tsp. sea salt
1/2 Tsp. ground black pepper
1/2 c. Beer
DIRECTIONS: - Sauté garlic and herbs in coconut oil until garlic is slightly
browned. Add shrimp stirring constantly until shrimp are pink and done. Pour
in beer, simmer 1-2 minutes. Serve and Enjoy !!
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Peppermint Bark Prep: 15 min; Stand: 1 Hr Makes 24 candies
1 package (16 oz) vanilla-flavored candy coating (almond bark), broken into pieces
24 hard peppermint candies
Place peppermint candies in heavy plastic bag; crush with rolling pin or bottom of small heavy
saucepan.
Cover cookie sheet with waxed paper, aluminum foil or cooking parchment paper. Place candy
coating in 8-cup microwavable measure or 2-quart microwavable casserole. Microwave
uncovered on High 2 to 3 minutes, stirring every 30 seconds, until almost melted. Stir until
smooth.
Pour peppermint crushed candies into wire strainer. Shake strainer over melted coating
until all of the tiniest candy pieces fall into the coating reserve the larger candy pieces.
Stir coating to mix evenly.
Spread coating evenly on cookie sheet. Sprinkle evenly with remaining candy pieces. After
bark sets about 15 minutes, score the top with a butter knife into lines so you can cut into
pieces after it hardens. Let stand about 1 hour or until cool and hardened and finish cutting
the pieces. Store in airtight container.
Candied Ginger ¼ pound fresh ginger root ½ cup sugar (raw is best) 1 cup water Peel off outer skin of ginger. Slice ginger into paper thin or thicker rounds Bring the water and ginger to a boil and simmer 10 minutes covered. Fork out ginger and set aside. Add ½ cup sugar to ginger water and stir until dissolved. Return pan to heat and cover. Simmer 2-3 minutes. Remove the cover and continue cooking until a syrupy consistency is reached – about 5-10 minutes. Add ginger to syrup and stir in well to coat the ginger. Fork the ginger pieces out of the liquid and into a bowl. Sprinkle 2 teaspoons extra sugar over them and roll in the sugar to coat the slices. Then place ginger pieces on waxed paper spaced out. Let try overnight. Store in a sealed jar in the refrigerator.
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Next deadline 15 March - Send to [email protected]