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The Wisconsin Herbalist

February 2017

Issue 24

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From The Wisconsin Herbalist:

We’re all getting quite impatient for spring! The recent record

breaking warm temperatures have bit us bad and now the returning

snow and cold is even harder to take.

Our next issue will be out in May. Please send anything you would like

included by 15 April. If you would like us to mention something on the

website, please send that too.

For the Spring issue we would like to feature new herbs you’re planning

on planting and what you are going to use them for, any information

would be appreciated.

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

Pesto Mania Marg Synder 4

Green Bay Botanical Garden New Shakespeare Garden

NEWHSA 10

Cardamom Cori Letter 12

The Labyrinth Pictures

Jennifer Jordan Ph.D

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Getting Ready for Sping Micah Moran 19

Spring Cleaning K. McFeely MHS 24

Poisonous Plants for Dogs Bay Area Human Society

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Garden Blogs Great Lakes District Herb Society of America

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Herbal Trivia Quiz NEWHSA 33

Herb Society of America Blog is #1 34

Herb of the Quarter – Dandelion Jackie Johnson 35

Herbal Vocabulary NEWHSA 40

Hypertufa Trough Country Garden Magazine

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Companion Planting Chart Unknown 46

Wisconsin Unit News 47

Northeast WI Unit News 48

Madison Herb Society News 49

For the Cooks Among Us Patty Bellin 50

Herbal Trivia Quiz Answers NEWHSA 55

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PESTO MANIA

Marg Snyder

Madison Herb Society

Iʼve become obsessed with pesto--making them, eating them, thinking

about them. Theyʼve bailed me out of some tight spots--dinner wise--

several times. Iʼm going out on a limb here, but I think Pestos are the

herbal answer to Hamburger Helper. When I canʼt think of what to add

to my dish to punch it up (once salt, fresh lemon juice and honey are

exhausted) I add a dollop of some Pesto. I keep a bounty of them in

the freezer for just such occasions. The nice thing about making

pestos is you donʼt have to wait till your summer herbal harvest is

ready. Pestos can be made in the winter with easy-to-obtain

ingredients.

Iʼm not sure of an official definition of Pesto but to me itʼs a mixture

(maybe sauce is a better word) of garlic--lots of garlic, some kind of

nut--traditionally pine nuts are used, but walnuts, almonds, pistachios

even sunflower seeds seem to work fine. Oil is also important--usually

itʼs olive oil, but if there are lots of strong flavors already in the

mixture like jalapenos or fresh ginger, a bland oil like canola or

grapeseed seem to do the trick. Then thereʼs cheese. Here again you

have a choice. Parmesan is most common but Iʼve used Asiago and aged

Gouda with good results. And lastly you usually include an herb--fresh

or dried, or a vegetable--fresh, pickled or roasted. Now youʼre

ready.

Once you make your Pesto--taste it for last minute seasonings. You may

need to add a little salt or freshly ground pepper or a dash of honey if

it seems too acidic. Put your treasure in a glass container (metal reacts

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to some ingredients) with a tight lid. And be sure to label and date your

Pesto. I know youʼll think youʼll remember whatʼs in your beautiful

container, but trust me, they all look alike after a while.

My preferred method of storing my pestos is in the freezer--and

luckily they donʼt seem to suffer in flavor or texture even, I hate to

admit, after a year in the freezer. Yes, they do keep perfectly well in

the refrigerator for a couple weeks, but if youʼre like me, or if

your refrigerator is like mine, theyʼd get lost in the maze of jars and

end up in the back covered with a nice furry substance. Fortunately

Pestos donʼt seem to really freeze rock solid so if you just need a small

amount for a recipe scoop out what you need then chuck it back in the

freezer.

Here are a few Pesto uses:

> smeared on a crostini or cracker for a quick appetizer

> add a dollop to bowls of soup or stews

> mixed with goat cheese and spread on the bottom of baked puff

pastry or on the bottom of pizza dough

> tossed with steamed or roasted vegetables instead of butter

> served as a “sauce” with lamb chops, grilled pork chops or chicken

> topped on baked or grilled fish

> stuffed under the skin of chicken breasts or whole roasting chickens

> mixed into burger patties

> spread on tortillas and fill with veggies, meats, etc. for lunch or

appetizer wraps

> use in place of mayonnaise on sandwiches

> toss with Italian pasta, rice, soba or udon noodles

> mixed in a potato salad, pasta salads or deviled eggs

> added to vinaigrettes

> as a filling in puff pastry appetizer rolls

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SUN-DRIED TOMATO PESTO (Good with goat cheese or cream

cheese on crackers or toasted French bread. Adding the garlic first

when pureeing assures that itʼs very finely minced. If not, you might be

eating large chunks of raw harsh garlic later on.)

4 garlic cloves, peeled

1 c. sun-dried tomatoes (if not pliable, reconstitute in hot water, omit

the 2 T. hot water)

2 T. hot water

4 T. Parmesan, grated

1/2 c. olive oil

1/2c. walnuts or pine nuts

freshly ground black pepper

In a blender, food processor or Ninja chopper add garlic and whirl until

finely minced. Add tomatoes and water (if needed) and combine well.

Slowly add Parmesan, oil and then walnuts. Add more oil if needed.

Taste and adjust.

WINTER BASIL PESTO (Great just mixed with fresh cooked pasta as

a side dish or a dollop in a bean or Minestrone soup. I prefer flat-leaf

Italian parsley in cooking instead of the curly variety because I find

the flavor tastier.)

2-3 garlic cloves, peeled

2 T. dried basil

2 c. Italian parsley, stems removed

1/4 c. Parmesan cheese, grated

2 T. walnuts or pine nuts

1 - 1 1/2 c. olive oil

salt & freshly ground black pepper

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In a food processor, blender or Ninja chopper with the motor running

pulse the garlic until minced very fine. Add basil, parsley, nuts, and

cheese; whirl until smooth. Slowly add olive oil until the desired

consistency is achieved. Taste and season. Store in refrigerator or

freezer with a little film of oil on the top to prevent the mixture from

turning dark.

ROSEMARY PESTO (Since rosemary doesnʼt like our Wisconsin

winters, most of us bring the plant inside and hope for the best--so you

probably have access to some leaves. This Pesto tastes great with

baked chicken or lamb or in potato salads or under the skin of a

roasting chicken.)

3 garlic cloves, peeled

1/4 c. fresh rosemary, chopped lightly

1/4 c. walnuts

1/4 c. Parmesan cheese

1/2 -3/4 c. olive oil

salt & freshly ground black pepper

With the motor running on a blender or food processor add garlic and

whirl until finely minced. Add rosemary, nuts, Parmesan and 1/2 c. oil.

Whirl until smooth. Add more oil if too thick. Taste and adjust.

DILL PESTO (Fortunately fresh dill is available all year in grocery

stores--usually in large bunches. Donʼt try to use dried dill, it just not

the same. I like to use Dill Pesto on freshly cooked asparagus, carrots,

potatoes or green beans or a little in deviled eggs or

potato salad.)

3/4 c. scallions, including some of the green tops

3-4 T. fresh Italian Parsley

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1/3- 1/2 c. fresh dill

3 T. cider vinegar

3-4 oz. walnuts

1/2 -3/4 c. olive oil

salt & freshly ground black pepper

Place scallions, parsley, dill, vinegar, walnuts and 1/2 c. oil in a blender,

food processor or Ninja chopper. Process until mixture is smooth. Add

more oil if too thick. Taste and add more dill if needed, or oil if too

thick. Season.

SPICY ASIAN PESTO (This recipe calls for a huge amount of cilantro,

which luckily is found in every grocery store or Asian market all year

long. And if youʼre not a cilantro fan, which many of you arenʼt, donʼt

try to substitute anything else. Just make a different Pesto. Good with

soba or udon noodles, in Asian pasta salads, with grilled Flank steak, or

a little mixed with steamed asparagus, bok choy or broccoli)

2 garlic cloves, peeled

3 T. fresh ginger, lightly chopped

2 T. jalapeno, chopped, seeds removed

2 large bunches of fresh cilantro, chopped

1/2 c. walnuts or pine nuts

1/4 c. Parmesan cheese

1 tsp. sesame oil

1/2 - 3/4 c. mild flavored oil

dash of honey

salt & freshly ground black pepper

In a food processor or blender with motor running put garlic, ginger

and jalapeno in and whirl until finely minced. Add cilantro, nuts,

Parmesan, sesame oil and 1/2 c. oil. Whirl until smooth. Add more oil if

too thick. Taste; add honey if too acidic. Add salt and pepper to taste.

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RED CHILI PESTO (Good with grilled fish, flank or skirt steak, or

chicken, as a condiment for fajitas or serve as a dip with tortilla chips.)

2 garlic cloves, peeled

2 T. chili powder (commercial or homemade)

1/4 tsp. ground cumin

1/4 c. walnuts or pepitas seeds

1/4 c. Parmesan cheese

1/2 - 3/4 c. mild oil

1/4 c. cilantro, chopped

salt & freshly ground black pepper

With motor running add garlic to food processor or blender and whirl

until minced. Add chili powder, cumin, walnuts and Parmesan. Slowly add

oil and process until a desired thickness.

Taste and season.

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Green Bay Botanical Garden’s

New Shakespeare Garden

This spring the Green Bay Botanical Garden will have a new bed in their

herb garden circle – The Shakespeare Garden.

As part of the 2016 400th Anniversary, a new garden has been planned

and the plants are growing or ordered.

If you’re in the Green Bay area, stop in and the entire botanical garden

which grows lovelier with each passing year, but be sure to see the

Shakespeare Garden, sit on the bench and smell the roses.

As an added benefit, the Northeast Wisconsin Unit of the Herb

Society of America researched and produced a handout that will be

available. It includes all the plants in the garden, one of the

corresponding quotes, and Shakespearean work it was in:

The Winter’s Tale:

Daffodils, that come before the swallow dares, And take the winds of

March with beauty.

Cymbeline:

Hark! Hark! The lark at heaven’s gate sings,

And Phoebus ‘gins arise….

And winking Mary-buds (calendula) begin to ope their golden eyes.

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Hamlet:

….and there’s pansies, that’s for thoughts.

There’s rosemary, that’s for remembrance.

Pray, love, remember.

Othello:

Tell me but this –

Have you not sometimes seen a handkerchief,

Spotted with strawberries in your wive’s hand?

A Midsummers Night’s Dream

I know a bank where wild thyme blows,

Where oxlips and nodding violet grows

Quite over-canopied with luscious Woodbine,

With sweet musk-roses and with eglantine.

Pericles

The purple violets and marigolds

Shall as a carpet hang upon thy tomb

While summers days doth last.

Stratford-Upon-Avon: Shakespeare’s home

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Cardamom

Cori Letter

Northeast Wisconsin

Herb Society

Cardamom is a spice made from seeds of several plants. It is

native to India. The German coffee planter Oscar Majus Kloeffer

introduced Indian cardamom to Guatemala before World War I. By

2000 it had become the largest producer of cardamom followed by

India.

There are three main types of cardamom, True, green, or black.

Cardamom is found in the form of a small pod with black seeds inside.

Both the seeds and the pod give a pleasant aroma and flavor. Cardamom

tea is a very famous beverage in India.

All forms are used for flavorings and cooking spices in both food

and drink and as medicine. Green cardamom is among the most

expensive. Cardamom is a common ingredient in Indian cooking.

It is also used for baking in the Nordic countries such as Sweden

and Finland where it is used in the traditional treats such as

Scandinavian Jule Bread.

In India, cardamom was traditionally considered as an herb and

was one of the ingredients in Ayurveda (the ancient Indian science of

medicine and lifestyle) and traditional Chinese medicine. It was

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believed to be a remedy for teeth and gum infections, throat problems,

congestion of the lungs, pulmonary tuberculosis, inflammation of the

eyelids, gastrointestinal disorders, disintegrating kidney, and

gallbladder stones, and was also used as an antidote for poisons and

venoms.

Health Benefits of Cardamom are the following:

Anti-Carcinogenic Properties: Cancer, particularly colorectal

cancer, is one of the leading causes of death around the world. The

rising cost of conventional cancer therapy and the subsequent side

effects have encouraged researchers to look for alternatives that are

sustainable. Studies show that dietary cardamom had a positive result

in counteracting colorectal cancer to an extent of 48%.

Good for Cardiovascular Health:

conditions resulted in a lower heartbeat or

controlled rhythm, and control of

hypertension.

Control of Cholesterol: The

micronutrients found in cardamom can

counteract the surge of lipids in the body.

Anti-Depressant: Cardamom is also believed to possess anti-

depressant properties. Its essential oil is one of the major oils used in

aromatherapy. It can be used not only for depression, but also as a

cure for various other diseases ranging from stomach disorders to

pulmonary diseases.

Treating Urinary Disorders: In Ayurveda, cardamom has been

used as a remedy for urinary tract diseases and infections such as

cystitis, nephritis, and gonorrhea.

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Protection against Gastrointestinal Diseases: Cardamom has been

traditionally used in Ayurveda, Chinese medicine and the Unanisystem

as a remedy for gastrointestinal disorders.

Antimicrobial Properties: For many millennia, cardamom was

thought to possess infection-fighting properties. For modern science,

it means that cardamom contains antimicrobial properties. It was

observed that the oils from cardamom were able to inhibit the growth

and spread of some of the very dangerous microbes that regularly

cause food poisoning.

Anti-Spasmodic Properties: Muscle spasms are often reported by

older people. A sudden contraction of the muscles causes these spasms.

Cardamom can be used as a controlling measure for muscle spasms.

As you can see cardamom is extremely beneficial to the entire body

and mind. Enjoy with a cup of tea, add to your foods, and enjoy the

essential oils as aromatherapy.

Chai Spice

This recipe can be used for about anything. Steep in tea, sprinkle on

toast or oatmeal, fold it into softened butter, stir into sugar and

sprinkle on favorite sugar cookie before baking, add a teaspoon to a

vinaigrette for salads and fresh vegetables.

2 tsp ground cinnamon

2 tsp ground cardamom

2 tsp ground cloves

1 tsp ground coriander

1 tsp ground ginger

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1 tsp white pepper

1/8 tsp salt

Mix all ingredients together and enjoy!

Sources: Wikipedia, www.organicfacts.net, allrecipes

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The Labyrinth: A Journey in Prayer

Jennifer J. Jordan, Ph.D. Northeast Wisconsin Herb Society

A few of the pictures of the labyrinth at St. Norbert Abbey were left out of the article from the last issue. They are included here along with making the most of your labyrinth journey. Stages of Your Journey into the Labyrinth Follow the three simple stages below to make the most out of your journey:

1. Before you enter the labyrinth, just let go of the negative thoughts or

feeling you may be carrying with you. This is an opportunity to let go of

your concerns and details and offer your intercessions to the Creator.

Once you enter the labyrinth, walk at your own pace with an open heart

and a clear mindset.

2. Once you enter the labyrinth, you may feel a sense of peace. Make sure

to be silent while walking the labyrinth as this is a time for reflection and

meditation. Once you reach the center of the labyrinth, stand or sit

quietly and open your mind if you wish to receive guidance from the

Creator.

3. When leaving the labyrinth, offer your praise and thanksgiving to the

Creator. This is the stage of integration, the time when what you

received in prayer on your journey replaces that which you offered as

you journeyed in. You may feel strengthened and renewed.

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Getting Ready for Spring:

Starting Your Garden

Micah Moran

Spring is around the corner - the days are getting longer, the

landscape is beginning to wake up; that first little flex, the big sigh.

We can see the ground through the snow and ice.

This is the time to plan what you’ll do with your garden space this year.

I always try to put one or two new things in a year. Long ago I gave up

saying mine was any type of groomed garden – each has taken on a

personality of its own – wild and free.

Gardens come in all sizes - - - there is no excuse not to grow herbs if

you love them. Apartment dwellers can use containers; urbanites can

always spare a couple feet square near or in the vegetable garden, or

can use even larger containers.

If you’ve noticed on garden blogs, more people are re-thinking their

lawns (the work, the pesticides, the time) and reclaiming parts of them

into gardens for food and herbs.

Container gardening is all the rage in Wisconsin, but it has undergone a

metamorphosis. Years ago all containers were the variation of

something long and spiky in the middle, bushy medium things around the

spiky thing, and something low that would hang over the edge of the

container. Color, texture, size were critical.

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Lately the containers are one or the other, i.e. there is one container

with the long spiky stuff, another has the middle sized plants and still

another is filled with the droopy over the edge plants. This allows you

to rotate your garden like you do your furniture. This type of container

gardening works well with herbs too.

We have a very imaginative grower in

our area who plants in anything. Some

of his best designs are in old suitcases,

boots, laundry tubs – you name it. He

told me once “If it doesn’t move, plant a

garden in it; if it does move, plant it

faster”.

Using these various containers is fine

for ornamentals, but I question the chemicals contained within some of

them for edibles and herbs.

Herbalists have a very special relationship with nature. You need to

know your plants and truly understand their contributions to man. That

means planting them, nurturing them to maturity, harvesting and

watching them either die off (annuals) or go to sleep (perennials).

When you have that type of relationship, you can sense early when a

plant is getting stressed and try to help it. Listen to them; when you

are in tune, you will hear them.

This is Wisconsin. We have three months (June, July and August)

where we are pretty much guaranteed no snow. Starting some seeds

indoors is a necessity if we want plants with a longer than a 90 day to

maturity plant.

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Our seed catalogs are piling in at the rate

of five or so a week! Garden plans are all

over the kitchen table and ordering usually

is done in February to get them planted in

March or April. Keeping a notebook with

start dates is a great idea, and mark each

plant or flat very carefully – you will forget!

Grow lights work best – and can be set up

anywhere.

You can re-use flats if you wash them in a mild bleach solution. You can

also make paper pots out of non-colored newspaper to put in the flats

for ease of transplanting. Some growers are using empty egg shells to

start their seeds in!

A sterile seed starting mix is recommended. Fill the flat and moisten

the starter mix, then plant your seeds (according to seed pack and/or

your own research). You can either use flat covers that are available or

come with them, or if you are reusing old ones, you can cover with saran

wrap.

Keep the new plants a maximum of 6” away from the light source.

When the seeds start to emerge, take off the cover. Damping off can

occur if you don’t watch your watering and air circulation conditions.

Water in the a.m. and run a fan on low if conditions seem too damp.

As the seedlings get taller, move them away (lower) from the lights,

but be careful to not move them too far or they’ll get leggy and drop

over and die. If you’re using the entire flat – be careful to thin the

seedlings.

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Hardening off is the next step – usually the 3rd or 4th week of May in

Wisconsin. You can start putting your flats out in the shade during the

day and back in at night.

This process takes about 2

weeks – but that’s about the

right time to plant them

outdoors. Be careful NOT to

fry them in the sun – these

are tender little plants at this

point. If the weather is

predicted to be chilly – keep

them in that day.

When you can plant outdoors –

there are a few considerations to ensure success. The best thing to do

first is to research the plant to find out what it likes as its native

environment. Planting a cactus in a swamp will yield bad results. So,

what are some considerations?

1 Soil – do you have clay, sand, loam, a mixture? (Try to place the

plant where it has a fighting chance.)

2 Light – does you plant like full sun, partial sun, shade?

3. Water considerations – does it like wet feet or prefer dry?

4. How big will it get – large ones in the back, smaller ones in front.

Try to plant them outside on an overcast day.

Lifting them out of their flats with a fork or spoon works well. Don’t

grab them by the stem – they’re far too fragile.

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Note – best to plant outside later in the season than earlier if you have

a rabbit population – rabbits LOVE tender seedlings!

This is where I’ve recycled some of those plastic milk containers – they

make nice little greenhouses for the tiny plants. Cut off the bottom –

leave the top cap off for circulation. They definitely help keep the

critters away!

Good luck with your garden this year, and do try something new. Even

if it’s an annual in your area, you can always put it in a container and

bring it in for the cool months.

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Spring Cleaning with the Madison Herb

Society

K. McFeeley 2014

Tub, Tile and Sink Scrubber

1 cup baking soda

¼ cup liquid castile soap

3-5 drops eucalyptus or tea tree essential oil

Water

Combine baking soda, soap, and essential oil. Add just enough water to

make a smooth liquid paste. Apply paste to surface and rub with a

damp cloth or sponge until clean. Rinse several times with water. Can

add a little water if it gets hard. Store in jar.

Fabric Softener – Lavender (can use other essential oils)

1 gallon vinegar

20 drops lavender essential oil

Add the essential oil to a gallon of vinegar and you’ve got instant fabric

softener. Shake well before using. For a large load add 1 cup during

the rinse cycle. Use ½ cup for smaller loads.

Window Cleaners

There are many variations, try them out to find your perfect one.

1. Use undiluted vinegar in a spray bottle

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2. Equal parts water or club soda and vinegar

3. ¼ cup vinegar, 1 T. cornstarch, 1 quart warm water

4. ¼ to ½ tsp liquid detergent, 3 lbs vinegar, 2 cups water

Notes: Try using a squeegee or crumpled newspaper instead of paper

towels for lint free results.

Mold and Disinfectant

Tea Tree essential oil works well for getting rid of mold or mildew.

Tea tree oil is expensive but a little goes a long way. Mix 2 tsp of tea

tree essential oil with 2 cups of water. Combine in a spray bottle,

shake to keep blended, and spray the problem area. Do not rinse.

Lavender or clove essential oils are natural disinfectants. Use the

same measurements as above.

Carnauba and Lavender Furniture Polish

This paste wax will clean, condition and polish wood surfaces while

providing a protective coat of wax. Carnauba wax is derived from the

leaves of the palm tree Copernica cerifera.

¼ cup carnauba wax

2 T beeswax

1 ¼ cup olive oil

1 tsp lavender essential oil

Combine carnauba, beeswax and olive oil in a double boiler. Heat slowly,

stirring until completely melted. Remove from heat and add essential

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oil. Pour into a glass or tin container and allow to cool completely

before sealing.

The formula is lightly scented with the lavender oil, which enhances its

cleaning power. Use a circular motion to rub into wood floors or

furniture, buff with sheep’s wool and a soft cotton cloth.

Floor Cleaner

A mix of equal parts vinegar and warm water is enough for light jobs.

Try a vegetable based liquid soap, like Murphy’s Oil for tougher jobs

Drain Cleaner

Pour ½ cup backing soda down the drain, followed by ½ cup of white

vinegar. Wait 15-20 minutes. Then pour ½ gallon boiling water down

the drain.

Bleach/Brightener Substitute

1 cup hydrogen peroxide

¼ cup lemon or grapefruit juice

½ cup water

Laundry Powder

2 cups baking soda

1 ½ cups borax

1 cup grated castile soap or glycerin soap flakes

1 tsp lavender, lemon or grapefruit essential oil

Combine ingredients and mix with a wire whisk. Use 1/8 to ¼ cup of

powder per load.

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Poisonous Plants for Dogs

From: Bay Area Human Society

As you’re upgrading your landscaping this summer, keep in mind that

many plants can be poisonous to Fido. Double check this list before

heading out to the greenhouse.

If you suspect that your pet has been poisoned, contact the American

Society for Prevention of Cruelty to Animals (ASPCA) Poison Control

Center at 1- 888-426-4435. This is a 24 hour day hotline. This list

was compiled by www.EarthClinic.com

Aconite

Apple

Arrowgrasses

Atropa Belladonna

Autumn Crocus

Azalea

Baneberry

Bird of Paradise

Black Locust

Bloodroot

Box

Buckeye

Buttercup

Caladium

Carolina Jessamine

Castor Bean

Chinaberry Tree

Chokecherry

Christmas Rose

Common Privet

Corn Cockle

Cow Cockle

Cowbane

Cowslip

Cyclamen

Daffodil

Daphne

Death Camas

Delphinium

Dumbcane

Dutchmen’s

Breeches

Elderberry

Elephant Ear

English Ivy

European

Bittersweet

False Flax

False Hellebore

Fan Weed

Field Peppergrass

Flax

Foxglove

Holly

Horse Nettle

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Horse chestnut

Hyacinth

Iris

Jatropha

Jerusalem Cherry

Jimsonweed

Kalanchoe

Laburum

Lantana

Larkspur

Laurels

Lilies

Lupines

Manchineel Tree

Marijuana

Matrimony Vine

Mayapple

Milk Vetch

Mistletoe

Monkshood

Moodseed

Morning Glory

Mountain Mahogany

Mustards

Narcissus

Nicotiana

Nightshades

Oaks

Oleander

Philodendrons

Poinsettia

Poison Hemlock

Pokeweed

Potato

Rattle Box

Rhododendron

Rhubarb

Rosary Pea

Sago Palm

Skunk Cabbage

Smart Weeds

Sorghum

Star of Bethlehem

Tulips

Velvet Grass

Wild Black Cherry

Wild Radish

Wisteria

Woody Aster

Yellow Jessamine

Yellow Pine Flax

Yew

In addition, cocoa bean mulch has been problematic for small animals.

Check with your veterinarian if you have concerns (before investing in

bags and bags of it!)

We all have some of these in our yards and obviously some of these are

far more toxic than others.

If you have any concerns, google the plant and evaluate the toxicity

and placement in your yard, if your dogs are allowed in the area the

particular plant is, etc. and then make your decision.

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Garden Blogs

Information compiled by members of the

Great Lakes District of the Herb

Society of America

”The world is so full of a number of things I’m sure we should all

be as happy as kings.” ~Robert Louis Stevenson~

This surely applies to our access to internet garden blogs. If you can’t

find something to make you as “happy as a king”, you haven't looked

long enough!

Many of these blogs have links to other sites, so there seems to be an

endless supply of information at our fingertips. While we are still in

the throes of old man winter, take some time and explore some of

these sites.

You may find answers to your gardening questions, find a new plant,

learn about new books and add new gardens to your travel plans this

summer, all in the comfort of your own home.

Enjoy!

BLOGS TO EXPLORE!

Garden Rant http://gardenrant.com/

Native Plants, & Wildlife Garden http://nativeplantwildlifegarden.com/

Herb Society of America Blog https://herbsocietyblog.wordpress.com/

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Washington State University Extension’s new Gardening blog. The

purpose of this section of the Gardening in Washington State web page

is to give the reader calendar-based information.

http://gardening.wsu.edu/gardening-blog/

Plant Talk Colorado blog includes several gardening blogs combined into

one location for easy viewing, including: www.ext.colostate.edu

Colorado State University Extension www.csuhort.blogspot.com

Denver Botanic Gardens www.botanicgardens.org

Gardening in Colorado https://gardeningafterfive.wordpress.com/

Cornell Co-operative Extension’s garden-based learning resources for

gardeners and educators http://blogs.cornell.edu/garden/

Renee’s Gardens, See creating a butterfly garden & making lavender

gifts http://reneesgardenseeds.blogspot.com

Allegheny County Penn State Extension website

http://extension.psu.edu/allegheny

Phipps Conservatory & Botanical Gardens website.

http://phipps.conservatory.org

https://porchsidegardening.wordpress.com/ and in

this blog Phipps experts offer vegetable gardening

tips for all skill levels no matter how much or how

little space you have.

Native Plants, & Wildlife Garden

www.nativeplantwildlifegarden.com/

31

P. Allen Smith www.pallensmith.com

Doug Oster www.dougoster.com

Jesica Walliser www.jessicawalliser.com

Dave Ledoux backtomygarden.com

There was also an interesting recent article in the Pittsburgh Post-

Gazette by Carol Pappas, a Penn State Master Gardener entitled,

“Gardeners dig these websites” http://www.post-

gazette.com/life/garden/

Over 6,400 plants grown in the display gardens

www.missouribotanicalgarden.org.

This site includes organic gardening and food sufficiency, real food and

seasonal recipes, green energy and great homes, and health and

environment www.motherearthnews.com

Offers gardeners of all abilities innovative solutions, novel ideas,

research and sensible advice by four well-known professional writers &

gardeners (Amy Andrychowicz, Nikki Jabour, Pittsburgh’s Jessica

Walliser, and Tara Nolan)

http://blogs.extension.org/gardenprofessors/

About all kinds of gardening, not specifically herbs and a link to the

magazine’s pronunciation guide for botanical names

www.Finegardening.com

My Garden Guide, an e-mail subscription newsletter

www.mygardenguide.com

32

Honorary HSA President, Debra Knapke along with Michael Leach and

Teresa Woodard, www.heartlandgardening.com

Smithsonian Gardens www.smithsoniangardens.wordpress.com

Swarthmore College www.scottarboretum.org

If the links don’t want to work, cut and paste.

BIG THANKS TO THE GREAT LAKES DISTRICT FOR ALL THE WORK

INVOLVED IN THIS WONDERFUL LIST!

33

HERBAL TRIVIA QUIZ

1. When one thinks of pesto, this herb pops into mind first.

2. Lots of research on this ginger relative and it makes a great yellow dye too.

3. Tapping will begin shortly on these trees.

4. Beer making herb.

5. U.S. Department of Agriculture developed this plant hardiness map to help gardeners.

6. Historically, this was rubbed in bee hives to attract bees.

7. These spring flowers make great syrups and candied, are lovely for decorating cakes.

8. The 5 elements (water, wood, fire, earth and metal) and curved paths are contained in this type of garden.

9. Attracts monarchs

10. This type of garden uses organic layers and removing the soil rather than tilling.

34

Herb Society of America’s Blog ranks First

In Top 30 Herbal Blogs!

A February 2017 missive announced the Herb Society’s Blog is the top-

ranked herbal blog, as measured by Feedspot, creator of a content-

reader tool. That’s right; The Herb Society of America’s blog tops the

list of 30 most popular herb blogs!!!

Stories about foraging, replacing tobacco crops with Chinese herbs

and the importance of native herbs grace the blog. There are at least 6

– 8 posts each month. The blog began in July of 2015.

It’s heartening to know that — in addition to the Herb Society’s

regular readers — HSA’s blog captured the attention (and accolades!)

of the herbal blog industry.

Check it out: https://herbsocietyblog.wordpress.com/

If the link doesn’t work, cut and paste.

35

Herb of the Quarter:

DANDELION

Jackie Johnson ND

Northeast Wisconsin

Unit of HSA

Planhigion Herbal

Learning Center

Latin Name : Taraxacum officinale

Common Names: Lions tooth, Wild Endive

Name from : Greek taraxos = disorder and akos = remedy . Officinale

meant it was an official remedy at some time.

Growing

Conditions: Zone 3 Perennial – grows everywhere !

Family: Asteraceae

Native: Eurasia – but everywhere temperate now.

In 1672 it was well established in New England

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Looks like: Starts as a basil rosette.

Smooth stems (little if any hair)

Flowers on a single leafless stem

Seeds on umbrella like hairs that enable it to move

in the wind and easily propagate!

Flowers open in the sun and close at night or rain.

Will close after picking, so work fast.

Propagation: Self propagating. Germination 10 -14 days.

About 100 seeds per flower.

Long taproots – if there is a piece left, it may grow.

Parts to Use: Roots, leaves, flower

Roots – harvest after frost for highest inulin and

sweeter, or before flowering in spring

Leaf – young tender leaves – they become more bitter

the older and larger they are.

Flowers – early spring

EPA estimates Americans use over 90 MILLION

pounds of herbicide annually trying to eradicate them

Myths, Legends, History and Tidbits:

Language of flowers: Coquetry, transformation, absurdity.

In a dream – it means hard time in the future.

Weather – If the fluffy seed heads blow with no wind, it means rain is

not far off.

Photo by Jackie Johnson

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Used in tea for increasing psychic abilities.

Divination and air magic.

Drink the tea for creativity.

The Legend of Dandelion:

An old man known to be frugal (cheap) found the pot of gold at the

base of the rainbow. He didn’t want to share, so he quietly took it

home with him. There he decided to bury it in the morning where no

one would ever find it, so he carefully wrapped it in an old burlap grain

bag and hid it under his bed. During the night, a mouse, smelling the

grain, chewed a hole in the bag but disgusted, left the gold. In the

morning, the old man grabbed the bag and headed to the deepest part

of the forest. As he walked, unknown to him, the gold pieces began to

fall out behind him. Finally he found the “right” place to bury his

treasure. He put the bag down and dug the hole, but when he went to

empty the bag, he found it was empty with a hole in the bottom. He

retraced his steps, hoping to pick up all the gold pieces, but alas, as he

reached down to pick the first gold piece, he found it had rooted and it

had become a flower, and the second, and the third, and all the rest.

It is said it was the work of the wood fairies who don’t like selfishness!

Historical Medicinal Uses:

Colds, bronchitis, boils, ulcers, obesity, pneumonia,

hepatitis, eczema type skin problems.

Blood purifier, liver problems.

Anemia, digestion, arthritis, replaces potassium.

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Culinary Uses:

Soups, pasta, pesto, salads, syrups, jelly, wine, beer, cordials, with egg

dishes. Coffee substitute, especially with chicory.

Cosmetic:

Anti-freckle – leaves in oil were used

Mask of the flowers boiled in water, let cool and apply to skin. Let dry

and rinse off.

Other uses:

Magneta dye – whole plant

Sap will stain brown – was used in short term tattoos.

How used:

Poultice – chopped whole plant

Roots can be extracted in alcohol (medicinal

properties) or vinegar (mineral properties).

Teas, decoctions.

Tinctures

Oil

Honey

Dandelion was in the U.S. Pharmacopoeia from 1831 until 1926.

Nutrients:

High in iron, manganese, calcium potassium.

Flowers – Lutein (eyes)

Also high in inulin (like Jerusalem artichoke) - starchy carbohydrates

that helps gut flora. Sometimes referred to as a Prebiotic. (both

leaves and roots)

39

Properties:

Leaf: Diuretic, alterative, stimulant, nutritive, digestive

Root: Alterative, nutritive, choleretic, cholagogue, laxative

Energetics:

Cold, bitter, sweet, drying

Plant meridians: Liver, bladder, stomach

Uses with Animals:

Good for rabbits.

UPCOMING EVENTS – NEW THIS YEAR: DANDELION DINNER

40

What does that mean?

Herbal Vocabulary

NEWHSA

Ever wonder what those words are that are often used to describe the

actions of herbs? We’ll be adding a vocabulary, starting with A to each

issue with a brief explanation of each. This not an inclusive list, but the

most commonly used.

These vocabulary lists are available online if you want the whole list

right away!

A

Adaptogenic: Helps adapt to stressful conditions.

Ague: Intermittent fever, with chills

Alterative: Substance that can restore health gradually

Analgesic: Pain relieving

Anodyne: Pain relieving but milder than an analgelsic

Antacid: Neutralizing the acid produced in the stomach

Antibacterial: Stops or destroy the growth of bacteria

Anti-emetic: Alleviates or prevents nausea or vomiting

Antifungal: Inhibits the growth of or kills fungi

41

Antihistaminic: Inhibits or neutralizes production of histamine

Anti-inflammatory: Neutralizing or reducing inflammation

Antimicrobial: Inhibits growth or multiplication or kills

microorganisms

Anti-oxidant: Prevents oxidations

Antiparasitical: Destroys parasites

Anti-rheumatic: Relieves rheumatism

Antiseptic: Prevents decay, etc. Kills germs/microbes

Antitussive: Relieves or prevents coughing

Antiviral: Inhibits grow/multiplication or kills viruses

Aperient: Helps with gentle bowl movements

Aromatic: Fragrant aromas, can produce pungent tastes,

Often used to make medicines more palatable

Astringent: Causes the tissue to contract

B

Bactericidal Kills bacteria

Bitter: Stimulates the flow of saliva and gastic juices.

Increase appetite and helps with digestion

42

Easy to Make Hypertufa Troughs

From: Country Garden Magazine

Des Moines, Iowa

What is hypertufa? It’s something you can make in any size or

configuration you would like. It looks like concrete, but because you

replace the sand with perlite and/or peat moss, it is very light, making

it easy to move around.

Materials to make a 16 x 16” trough:

Tape

Tape measure or ruler

Marker

Serrated knife

Sheet of 2” thick foam insulated board (check home or hardware

stores)

8 3 ¼ inch nails

Rubber gloves

Portland cement

Perlite

Peat Moss

Reinforced concrete fibers (building supply stores)

Water

Gallon container

½” dowel

3/8” plywood board (2 feet by 2 feet)

Spray bottle

43

Sheet of plastic or a plastic trash bag

Wire brush or screw driver (optional)

Wheelbarrow and hoe

Directions:

1. Prepare mold: Using a serrated knife, cut insulation into two 16 x 6”

pieces and two 18 x 6” pieces. Assembles these four sections into a

square or rectangle, depending on how you join the ends. Insert two

nails through the insulation – one near the top and one near the bottom

– of each intersection. [This should be centered on your piece of

plywood.]

2. Secure the mold: Wrap tape two times around the mold, once near

the top and once near the bottom, for added reinforcement.

TIP: Almost any type of tape will work: duct tape, masking tape or

painters tape.

3. Mark a Thickness line: Mark a line at least two inches from the

bottom as a guide to the depth of the hypertufa; this will mark the

thickness of the bottom of your trough.

Note: If you create a larger container, you’ll want a deeper layer of

hypertufa to give your trough more support.

4. Mix the dry materials: Put on your gloves and measure 2 gallons of

cement, 2 gallons or perlite and 4 gallons of peat moss. Mix the dry

ingredients in your wheelbarrow with a hoe.

Note: Add 1/3 cup of reinforced concrete

fibers to give your hypertufa more strength.

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5. Add water: Slowly add warm water to the wheelbarrow. Start with

about 3 gallons and mix it well with the dry materials. You should end

up with a consistency like cookie dough or a graham cracker crust. It

should be wet enough to adhere so it doesn’t crumble, and be wet

enough to hold together when compressed but not oozing water.

6. Form the trough: Set the mold on the plywood board. Begin

packing the bottom with the hypertufa mixture, using your previously

marked line as a stopping point. Working with a small area at a time,

use your hands to firmly press the mixture into the bottom corners

and up the sides, making sure to mask one section into another for

seamless adhesion for a strong trough.

Continue up the sides until the sides are covered by a 2 inch thick

layer. Spray water as needed to keep the mixture moist while you are

working.

Tip: The plywood board serves as the bottom of the mold and makes

transporting the trough easier (if you are making these in a group at

someone’s home).

7. Add drainage holes: To provide drainage, use a dowel to poke holes

in the bottom of the trough. Insert the dowel through the hypertufa

until it meets the plywood base. Repeat to make six evenly spaced

holes. Leave the trough to dry in a protected spot.

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8. Remove the mold: Your trough should dry at least 48 hours (but

longer is better). After it is dried and hardened, carefully remove the

tape and nails and pull the sides of the mold away from the trough.

The trough can be used as is, or if you prefer an aged look, gently

score the exterior with a wire brush or screwdriver.

9. Cure the trough: Store the trough in a shady area to cure for 30

to 60 days. The hypertufa get stronger every day. Your container can

be left out in freezing temperatures as long as it is off the ground.

Tip: Spraying with water often decreases the duration of this process

to about 30 days.

10. PLANT IT UP! Place your hypertufa trough on porch steps, in a

garden bed or border, or on the patio and fill it with a potting mix and

your favorite plants or herbs!

Thanks to Garden Gardens Magazine for these great instructions.

Check them out regularly for more gardening information you can use.

NOTE: This is a great project for herb groups, but it is messy so

should be planned and have a backup date, or a member’s home who has

a large outside with available tables.

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47

Wisconsin Unit of the Herb Society of America

“ALL ABOUT HERBS” lecture schedule is set. They are held at the

Pavilion at the Cedarburg Fairgrounds at 7:00 p.m.

March 16: Herbscaping – Landscape your yard by adding herb plants.

Peggy Gibbs-Zautke, Boerner Botanical Gardens

April 4 – The Fragile Life of the Monarchs – Also learn what to plant in

a Butterfly Garden to feed these endangered pollinators by Shelly

Culea.

May 2 – International Herb of the Year – CILANTRO/CORIANDER by

Nino Ridgway.

Annual Herb Fair

May 20, 2017

Boerner Botanical Gardens Hales Corners WI

Sponsored by: Wisconsin Unit of the

Herb Society of America

48

Northeast Wisconsin Unit

Of the Herb Society of America

NEWHSA has been helping with planning the new

Shakespeare Garden at the Green Bay Botanical Garden (see article).

Our group visited the home of Shakespeare at Startford-Upon-Avon

on our trip to England several years ago; it made a lasting impression.

We will again sponsor our Annual High Tea at the Garden this year on

May 2nd. The theme this year will be May Day and we are planning on a

May Pole, Celtic legends and table decorations for the occasion. Make

your reservations early; this usually sells out months beforehand.

At our March meeting (March 11th) we will be sampling the foods and

teas we are considering serving at the May Day Tea.

Please feel free to visit a meeting. Our meeting dates are:

March, April, May: 2nd Saturday of the month at 10:00 for a Potluck

Brunch. Meeting place: Planhigion Herbal Learning Center between

Oneida and Seymour.

June, July and August: 2nd Tuesday evening of the month at 6:00 at

the Green Bay Botanical Garden for a Potluck Light Supper.

Check our Facebook page EVENTS for any changes. Sometimes we’ll

meet at a member’s home in the summer to see a new garden or plant

they would like to share.

Green Bay Botanical Garden Garden Fair June 2 – June 4th.

New this year – Demos and Garden talks!

49

Upcoming Herb and Gardening Related Events:

Now is the time to start saving special dates on your 2017

calendar. Below are some Madison area herbs and gardening

related events that you may wish to attend.

Dane County Late Winter’s Farmer’s Market

Saturdays through April 8.

8:00 a.m. till noon

Madison Senior Center

330 W. Mifflin St.

www.dcfm.org

Spring Flower Show

March 11 – 26

10 a.m. – 4 p.m. daily

Olbrich Botanical Gardens - Madison

Green Thumb Gardening Series

UW Extension – 5201 Fen Oak Dr. Suite 138, Madison

Reoccurring Tuesdays from 28 Feb – 25 April

Plant Sales with the Pros

May 12 and 13

Olbrich Botanical Gardens - Madison

50

For the Cooks Among Us

Patty Bellin,Editor

Northeast Wisconsin Herb

Society

Strawberry-Rhubarb Pie

1/2 cup sugar

1/4 cup flour

1/4 tsp. salt

1/4 tsp nutmeg

3 cups rhubarb (1/2 inch pieces)

1 cup sliced strawberries

2 -- 9" pie crusts

Combine sugar, flour, salt and nutmeg. Add fruit. Toss to coat.

Let stand for 20 minutes......Spoon the mixture into the pie shell.

Add top pie shell and flute the edges. Prick top crust. Bake 400' for

45-50 minutes.

51

Peach Crunch Cake Dump Cake

24.5 oz jar of sliced peaches in light syrup

1 package yellow cake mix

1 stick butter (1/2 cup), cut into 16 pieces

1 cup brown sugar

1/2 cup chopped walnuts

Preheat oven to 350 degrees F.

Layer ingredients in a 13 X 9 dish, in order starting with the peaches.

Bake for about 40 minutes.

Serve warm or cold… with or without ice cream.

Enjoy!

Raw Lemon Bars (Gluten free)

INGREDIENTS

CRUST

1/2 cup dates, pitted

1/3 cup walnuts (any nut will work, use pumpkin seeds or oats

for nut free version)

Pinch salt

FILLING

1 1/2 cup unsweetened coconut flakes or 1/2 cup coconut

butter

1 tablespoon maple syrup or 2 pitted dates

2 Tablespoon lemon zest (organic preferred)- from about 2

lemons

52

1/2 cup fresh lemon juice (from 2-3 lemons)

2 Tablespoon coconut oil

1/2 teaspoon turmeric (for color)

DIRECTIONS

1. In a food processor, chop the dates, nuts, and salt until a

dough-like consistency is formed.

2. In a 8×8 pan lined with parchment paper, press the crust

into the bottom in an even layer. Wet your hands slightly it

is sticky.

3. In a food processor or blender add the coconut flakes and

process until smooth and creamy.

4. To the coconut butter (that you just made or just buy

coconut butter) add the rest of the ingredients and blend

until smooth.

5. Adjust sweetener as needed but remember the crust is

sweet as well.

6. Pour the lemon mixture onto the crust and let set in the

fridge for at least one hour.

7. Cut into bars.

8. Store in an airtight container in the fridge for up to one

week.

Curried Cashews

Ingredients

1. 2 cups raw cashews, unsalted

2. 1 tablespoon curry powder

3. 1 tablespoon butter

4. 1 teaspoon kosher salt

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5. 2 ounces water

6. 1/2 teaspoon paprika

7. 2 tablespoons brown sugar

8. 1/2 teaspoon cumin

Directions

1. Preheat oven to 350 degrees Fahrenheit.

2. Place cashews in a single layer on lined baking sheet. Place baking

sheet on lower rack of oven for 10 minutes to roast.

3. Meanwhile, melt butter in large skillet over medium low heat until

bubbling. Add water and bring to a low boil. Add remaining

ingredients, brown sugar, curry powder, salt, paprika and cumin.

Stir until dissolved. Reduce heat. Remove baking sheet from oven,

add cashews to skillet and stir to ensure an even coating.

4. Return cashews to baking sheet. Return sheet to oven and roast

cashews until golden brown about 10 minutes. Place on counter to

cool about 1O minutes and serve warm. Place in small ceramic

bowls to prevent gorging, or store in airtight containers.

Ancient Orange Mead (by Joe Mattioli)

1 gallon batch

3 1/2 lbs Clover or your choice honey or blend (will finish sweet)

1 Large orange (later cut in eights or smaller rind and all)

1 small handful of raisins (25 if you count but more or less ok)

1 stick of cinnamon

1 whole clove ( or 2 if you like - these are potent critters)

optional (a pinch of nutmeg and allspice )( very small )

1 teaspoon of Fleishmann’s bread yeast ( now don't get holy on me---

after all this is an ancient mead and that's all we had back then)

54

Balance water to one gallon

Process:

Use a clean 1 gallon carboy

Dissolve honey in some warm water and put in carboy

Wash orange well to remove any pesticides and slice in eights --add

orange (you can push em through opening big boy -- rinds included -- its

ok for this mead -- take my word for it -- ignore the experts)

Put in raisins, clove, cinnamon stick, any optional ingredients and fill to

3 inches from the top with cold water. ( need room for some foam --

you can top off with more water after the first few day frenzy)

Shake the heck out of the jug with top on, of course. This is your

sophisticated aeration process.

When at room temperature in your kitchen, put in 1 teaspoon of bread

yeast. ( No you don't have to rehydrate it first-- the ancients didn't

even have that word in their vocabulary-- just put it in and give it a

gentle swirl or not)(The yeast can fight for their own territory)

Install water airlock. Put in dark place. It will start working

immediately or in an hour. (Don't use grandma's bread yeast she

bought years before she passed away in the 90's) ( Wait 3 hours

before you panic or call me) After major foaming stops in a few days

add some water and then keep your hands off of it. (Don't shake it!

Don't mess with them yeastees! Let them alone except its okay to open

your cabinet to smell every once in a while.

Racking --- Don't you dare

additional feeding --- NO NO

More stirring or shaking -- You’re not listening, don't touch

55

After 2 months and maybe a few days it will slow down to a stop and

clear all by itself. (How about that) (You are not so important after all)

Then you can put a hose in with a small cloth filter on the end into the

clear part and siphon off the golden nectar. If you wait long enough

even the oranges will sink to the bottom but I never waited that long.

If it is clear it is ready. You don't need a cold basement. It does

better in a kitchen in the dark. (Like in a cabinet) likes a little heat

(70-80). If it didn't work out... you screwed up and didn't read my

instructions (or used grandma's bread yeast she bought years before

she passed away) . If it didn't work out then take up another hobby.

Mead is not for you. It is too complicated.

If you were successful, which I am 99% certain you will be, then enjoy

your mead. When you get ready to make different mead you will

probably have to unlearn some of these practices I have taught you,

but hey--- This recipe and procedure works with these ingredients so

don't knock it. It was your first mead. It was my tenth. Sometimes,

even the experts can forget all they know and make good ancient mead.

Herbal Trivia Answers

1. Basil

2. Turmeric

3. Maples

4. Hops

5. Zone Map

6. Lemon balm

7. Violets

8. Feng shui

9. Milkweed

10. Lasange

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Next deadline 15 April - Send to wisconsinherbalist@msn.com