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The Wisconsin Herbalist,

and friends

Presented by Heart of the Valley Herb Society

wisconsinherbalist@msn.com

www.thewisconsinherbalist.com

July 2011 Issue 3

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From: The Wisconsin Herbalist, and Friends

Thanks to all who contributed to The Wisconsin Herbalist! We are so pleased to have some regular contributors already! We’ve had responses from Herbies all over the State, and now including Iowa and Minnesota! Big Thanks to the Madison Herb Society for all their contributions.

We’re always looking for ideas to make this publication even better and of more use to all of us – please feel free to make suggestions! (Or better yet - submit them!)

Our next deadline is September 15th for the October issue – send your submission to wisconsinherbalist@msn.com

Enjoy the rest of the summer!

The Heart Crew

Emily, Cori, Deb, Jackie, Kristi, Lynn, Mary, Melissa, Shirley, Tracy

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.

Heart of the Valley strives to correctly cite all sources of information contained within.

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Contents

Plant Nutrients Basics - 101 Jackie Johnson 5

Rosemary Jeannine Fournier 8

Sharing the Bounty Carol Jacobs 10

Herbal Trivia Quiz Heart 12

Lemon Balm Jackie Johnson 13

Nicolas Culpepper Kristin Urban 21

United Plant Savers Conference Information 23

The Edible Forest – White Pine Tracy Day 24

Chamomile Melissa Hauk 30

Green House Adventures Kristi Schmidt 31

Living Naturally Part 2 Jane Olson 34

Facial Steams with Herbs Cathy Matel 36

Homesteading Part 2 Cori Letter 37

Arnica Salve Lynn Green/Rodney Webster 38

Edible Flowers Assoc. Floriculture 39

Going Green for a Healthy Summer Emily Haupt 40

Off the Shelf

Non-Fiction Shirley Martin 42

Fiction Kristin Urban 43

Getting Dirty May Lift Your Mood Science Daily 45

What is an Herbalist Jackie Johnson 46

Gardens to Visit – Garden Door Heart 47

Herbal Vinegars Mary Learman 48

A Woman‘s Toy Karen Howe 51

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Herbs de Provence Donna Duffy 53

Harvesting

For the New Gardener Pam Lundgren 57

Your Herbal Harvest Lauri Lee 58

Herbal Musings – Raspberry Linda Conroy 59

Face Tongue & Nail Analysis Class CNHP 60

For the Cooks Among Us 61

Quiz Answers Heart 61

Herbal Organizations 64

Pesticide Residues Science Daily 66

Calendar 67

Contributors 48

NEXT ISSUE – 15 OCTOBER 2011

Deadline – 15 September 2011

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Plant Nutrients – The Basics

Jackie Johnson, NEWHSA, Heart, MGV

Elements essential as building blocks for compounds synthesized by plants:

C Carbon Mg Magnesium

H Hydrogen Mn Manganese

O Oxygen B Boron

P Phosphorus Cu Copper

K Potassium Zn Zinc

N Nitrogen Mo Molybdenum

S Sulfur Na Sodium

Ca Calcium Cl Chlorine

Fe Iron Co Cobalt

Nitrogen (N) Part of proteins, nucleic acids, chlorophyll

Excess: Succulent growth, dark green color, weak spindly growth, few fruits, may cause brittleness.

Deficiency: Reduced growth, relatively uniform loss of color in leaves appearing first on older growth. Plants reduced lateral bud breaks.

Phosphorus (P) For respiration and cell division

Excess: Shows up a deficiency of Zn, Fe or Co.

Deficiency: Reduced growth, stunted plants, dark green color may intensify, lower leaves often purplish between veins, thin stems, loss of lower leaves, reduced flowering.

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Potassium (K) Activates enzymes, concentrates in meristems

Excess: Causes N deficiency in plants and may affect the uptake of other positive ions.

Deficiency: Yellowing of leaves beginning at margins and continuing toward center, reduced growth, shortened internodes, marginal burn or scorch (brown leaf edges), dead spots on leaves, reduction in lateral bud breaks and tendency to wilt readily.

Magnesium (Mg) Part of chlorophyll molecule, activates enzymes

Excess: Interferes with Ca uptake.

Deficiency: Reduction in growth, marginal chlorosis, veins of leaves are green but yellow between the veins in some species, reduction in seed production, curling leaves, dead spots appearing saddening.

Calcium (Ca) Involved in movement of substances thru cell membranes.

Excess: Interferes with Mg absorption. High Ca usually causes high pH.

Deficiency: Inhibition of bud growth, terminal bud often dead, young leaves.

Appear hooked at tips, death of root tips, tips of leaves appear withered, weak growth, blossom end rot of may fruits, pits on root, vegetables, apples and pears.

Sulfur (S) Part of amino acids

Excess: Usually in the form of air pollution.

Deficiency: S is often carrier or impurity in fertilizers and rarely deficient. It may also be absorbed from the air and is a by-product of combustion.

Symptoms are a general pale green and/or yellowing of the affected leaves, or dead spots, veins lighter in color than the rest of the leaf.

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Iron (Fe) Needed to make chlorophyll and in respiration

Deficiency: Larger veins remain while the rest of leave yellows – mainly in young leaves.

Manganese (Mn) Activates some enzymes

Deficiency: Dead spots scattered over leaf.

Sources:

University of Arizona, College of Agriculture, Cooperative Extension

Introduction to Plant Biology, Kingsley R. Stern, California State University, Chico

Wisconsin to host the United Plant Savers 2011 Conference!

When: Saturday, August 6

Where: LaFarge Wisconsin

For more information: http://www.unitedplantsavers.org/content.php

See details on page 23

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THE HERB GARDEN NOTEBOOK

ROSMARINUS OFFICINALIS - “THE HERB OF REMEMBRANCE”

By Jeannine Fournier, Sauk County Master Gardeners

―There‘s rosemary, that‘s for remembrance; pray, love, remember: and there is

pansies and that‘s for thoughts‖ Wm Shakespeare

Rosmarinus in Latin means ―mist of the sea‖. In ancient Greece and Rome, rosemary

was thought to strengthen memory and still is, so that is why it is known as the ― herb

of remembrance‖. I hope it helps mine. It is also known for friendship and that is a

great reward.

Rosemary has needle looking leaves that are green on top and whitish beneath that

gives it a soft misty look that resembles mist on the Mediterranean sea coast where it

grows.

The aroma of pine is earthy and the small blue flowers that bloom in the heat of

summer in Wisconsin will just hum with bees. This is a favorite herb! This woody

perennial thrives in light sandy soil that drains well. It does not like a lot of water. It

enjoys a sheltered sunny spot with the benefit of some lime and egg shells sprinkled

around it. In a Wisconsin winter the herb is defenseless, I lost many. If you plant it

near a wall it will grow tall.

Buying a small plant in spring is easiest, but I like it fresh in winter. I bring an

established cutting indoors or dig it whole and transplant to a pot big enough to hold

it. I put it by the door where it gets some humidity and put back in the garden in

April. If you can be successful, plants grown from seed are better than cuttings.

Cuttings can be taken from the top branches and side shoots from spring to early fall,

or propagate by layering. Pinch the new growth to make a bushier new plant. Cut

back growth after flowering to prevent a straggly plant but do not cut into the old

wood or the plant will die. Leaves can be used fresh but will retain their flavor well

when dried.

Enjoying rosemary in the garden is a joy, but in the kitchen is its other gift. The sprigs

are beautiful and fragrant as a garnish or in a bouquet. Try a spring inside the chicken

when you cook it or lay it over a roast. It is a natural to combine with garlic or in

vinegars. Use sparingly then increase as you like it.

I chop it fine to put in dressings and soups. Is Great on potatoes. If your muscles get

sore gardening put some rosemary in a muslin bag and soak in the tub with it. It will

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stimulate circulation and you will smell good. Also can be used as a conditioner for

your hair imparting a wonderful freshness.

―Miss Jessopp‘s Upright has a pale blue flower and lighter and brighter leaves. There

are some varieties that grow prostrate, but I think the upright varieties are prettier.

Remembering this herb of friendship and remembrance will bring pleasure and

rewards. TIP: An herb garden looks nice with a focal point of a rose bush, bird bath

or sundial

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Sharing the Bounty

Submitted by Carol Jacobs, Southeastern Minnesota

As Americans break away from unsustainable food system models and turn to more natural and locally based sources, there have been some interesting trends across the U.S. Farmer‘s Markets are the most visible and well known, followed by the Community Supported Agriculture (CSA). The CSA model is defined by the U.S. Dept of Agriculture (USDA) as a ―community of individuals who pledge support to a farm operation so that the farmland becomes, either legally or spiritually, the community‘s farm, with growers and consumers sharing the risks and benefits of food production‖. Most CSA members put money up front at the beginning of the growing season, volunteer for work on occasion & pick up their ―shares‖ each week.

The majority of CSAs provide a variety of veggies & fruits, while others may put their efforts into livestock to be processed at a local licensed facility, but some may specialize in particular novelty items, as well. To take it a step farther, Community Kitchens are being organized on a local level, encouraged with government grants, for the purpose of having an approved place for small home-based businesses to share a facility for ―value-added‖ processing.

The CSA model has inspired many healthy off-shoots: CSF (Community Supported Foraging), CSH (Community Supported Herbalism), CSM (Community Supported Medicine), as well as what is called ―Herbal CSAs‖, ―Herb Shares‖, ―Herb Exchanges‖ and ―Local Herbs for Local People‖ groups.

Many of these ventures are concentrated in the Northeastern and Northwestern parts of the country, but they can also be found here in the Upper Midwest.

Currently, the most unique is in Brooklyn, New York. The Third Root Community Health Care Center is a worker cooperative of health care practitioners that offer classes, consultations and other services, as well as, locally grown herbs, complete with instructions. Each monthly package has a theme, coinciding with educational workshops. This group functions within the inner city instead of being farm based. It largely depends on herbs gathered at nearby parks and community garden spaces, but also includes growers using roof tops, fire escapes & window ledges. They have a sliding scale for those who need it. www.thirdroot.org.

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Another venture based in the East is Goldenthread Herbal Apothecary near Florence, Massachusetts. Although more farm-oriented, it‘s director said that ―Re-establishing the knowledge and understanding of how to take a somewhat mysterious subject like herbal medicine and bring it back to the kitchen was one of our [main objectives] for starting the CSA‖ (quoted in Herb Gram magazine, #88, Nov‘10-Jan‘11).

Across the country in Northwestern California there is a group of herb growers that do not provide monthly baskets. The Sonoma Community Herb Association is an ―Herb Exchange‖ – that is, a cooperative of about 25 individuals who collectively grow, make decisions, set prices and provide for up to 400 customers who can order from their catalog. Most of these customers are not the general public, but herbalists, medicine makers and other businesses. They also sponsor classes. www.sonomaherbs.org

Here in the Upper Midwest, located in Winona, Minnesota, there is the effort of 2 women, part-time, so far. They call their adventure a Community Supported Traditional Pantry. Now in its 2nd year, it is organically expanding mostly by word of mouth. It offers a mixture of traditional herb and food products made from garden produce or wild crafted harvests from near-by farms, but only 4 times a year, seasonally. They, too, offer classes and workshops. ―Southeastern Minnesota is like a Garden of Eden. It‘s very abundant and we need to appreciate what we have here,‖ said the founders (quoted from the Winona Daily News, March 27, 2010)

Further North, up by Lake Superior, there is another ―local herbs for local people‖ type of group growing its customer base. The Herb Patch Program is a neighborhood growing endeavor to help supply the need. But they are also actively seeking local farmers to grow for local bulk supply, as well as recruiting for ethical wild crafters. They, too, sponsor classes, workshops, an Herb Circle and a potluck each month. www.anahataherbals.com/WiseEarthTeachings.html

I wouldn‘t be surprised to find more groups operating within their local communities without the need for large scale publicity or expensive advertising. Perhaps the time has come.

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HERBAL TRIVIA QUIZ

1. What common, aromatic and useful plant family has

over 7,000 species, opposite leaves, five united petals – two

up and three down, five united sepals and four stamens (two

up and two down). (Hint – it also has square stems.)

2. What plant was in the red stew that Jacob fed his brother Esau thereby gaining

his birthright in Genesis 24:34?

3. What native North American blue/lavender nervine, was also thought to be the

cure for mad dog bites and schizophrenia? It has a square stem and a hooded flower.

4. What plant allegedly grows best when the planter rants and raves? It‘s named

after a half dragon and half snake creature whose very glance was fatal.

5. Evidence of fabric made from this plant goes back at least 9,000 years (possibly

23,000). Its fabric is stronger than cotton, more durable than silk, filters out burning

rays of the sun, is absorbent and anti-allergenic.

6. The flowers of this annual were once used to dye cheese and butter, and is

sometimes referred to as ―poor man‘s saffron‖.

7. ―The radish is worth its weight in lead, the beet its weight in silver, and the

________ its weight in gold‖ was told to Apollo by the Oracle of Delphi.

8. What plant saved Scotland from raiding Norsemen?

9. This highly nutritious plant was taken to Britain by Roman soldiers to keep

them warm. It has been used to make cloth since the Bronze Age.

10. This plant has been referred to as ―the medicine chest of the people‖. It has

many health benefits, but don‘t make a cradle out of its wood for it is believed the

spirit of the plant might harm the baby.

Answers: Page 61

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Lemon Balm - Melissa officinalis

Jackie Johnson, ND

Zone: Zone 4

Zone 3 with mulch

Conditions:

Likes full sun to partial shade. During long periods of hot, dry weather, it may lose

some of its fragrance.

Moderate watering, but doesn‘t like constant wet feet.

Prefers pH neutral soil

Good beginner‘s herb

Family: Lamiaceae (Mint)

Name from: Greek Melisso meaning bee or bee leaf.

Native: Mediterranean, southern Europe

Has been cultivated for at least 2,000 years

Brought to Spain by the Moors in the 7th Century.

Brought to Britain by the Romans.

Brought to North America by colonists for tea and to attract bees

for honey production.

Common names:

Lemon Balm, Common Balm, Sweet Balm, Melissa, Balm

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There is a variegated variety: Golden Lemon Balm – only able to

propagate by cuttings or division.

Looks like:

In the mint family: square stem, opposite leaves.

Can get up to two feet tall in our area.

Scalloped leaves.

Gets small white flowers about mid-summer.

Lemony/citrus fragrance

Propagation:

Seed in spring. Stratify at least a week. Germination is usually about 60-70% can

take up to 14 days. Transplant after four true leaves.

Root division in spring or fall: The plant is hard on soil and clumps in root balls – not

as much a root ―runner‖ as with other mints. After three years, if the winter is a wet

one, the older plants will die off. New little ones should replace them.

Parts to Use:

Leaf before it flowers. Once the flowers appear, leaf productions slows or stops.

Never cut more than ½ down but if you do cut up to ½ down you could get another

harvest of leaves in a season. Some herbies stop harvesting in early August.

Dry quickly or leaves could turn dark. Store in airtight dark containers to retain

flavor. (May start losing fragrance and flavor at 6 months dried)

Some herbalists feel Lemon Balm is best harvested in the afternoon when the oil

content is high. This is especially true on cloudy days or when it is not in direct

sunlight.

Garden Uses and Problems:

Rust virus – if this happens, cut back to the ground and dispose of cuttings and any

plant material on the ground around the plant. (Do not compost.)

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Powdery Mildew

Can be hard on soil. Fertilize annually with good compost.

Attracts bees – historically was rubbed in bee hives to keep them. Research has

shown that it emits a pheromone that attracts and keeps bees in the hive.

May repel other insects from the garden.

Myths, Legends and Tidbits:

Melissa was a nymph who protected honey and bees.

Lemon Balm was used as a charm to attract romance into your life.

Sacred to the Greek goddess Diana.

Balances feelings and emotions.

Used by alchemists in their research.

Believed it promoted longevity.

During Elizabethan age - lemon balm was included into tussie mussies to disguise the

bad smells of an unsanitary world.

In the Victorian Language of Flowers: Memories, romance, pleasant company of

friends.

Was in the wine made by the Carmelite nuns for King Charles V of Span – Eau des

Carnes. He drank it every day for headaches.

Culinary Uses:

Versatile in the culinary area – fresh is best.

Many uses – including adding to teas, fruits, custards, salads, breads, deserts.

Enhances flavors of veggies, meat and fish dishes, jellies, rice, yogurt, syrups,

vinegars, honeys, with other herbs in cream cheeses.

Tear leaves rather than cutting – they will darken around cuts.

Can be preserved by making a syrup out of fresh lemon balm and freezing it.

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Flowers can be candied; they can also be added to whipping cream.

Mixes especially well with Earl Grey and Orange Pekoe teas.

Makes a lovely garnish.

Frozen in ice cubes for lemonade.

Cosmetic Uses:

Great in baths and foot soaks, steams, skin toners, rinse for oily hair, mouth washes,

salves, lip balms, masks.

Herbal Energetics:

Cold, dry, sour, bitter

Historical Medicinal Uses:

Used as a sedative/tranquilizer to calm nerves. Stomach colic, heart spasms,

allergies, asthma, flu and fevers, depression, gas, headaches, hyperactivity and

hypertension, indigestion.

Has been used in infusions, extracts, poultices, lozenges, salves, lip balms, liniments,

elixirs, vinegars, and compresses:

Combines well with chamomile, lavender, linden, valerian, and skullcap.

Compresses have been used externally on gout, boils, burns, bug bites, sunburns and

wounds.

Tincture/Extracts: Dabbed on bug bites, cold sores.

Infusions for stress, anxiety, gas, acid, bloating, cramps.

Externally as an antiseptic for cuts and wounds.

Other Historical Uses:

Used as a strewing herb in homes and churches.

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Used for furniture polish. (Anyone else notice that lemon furniture polishes smell like

Lemon Balm?)

Misc. Uses:

Potpourri, Dream pillows, Foliage in flower arrangements, Rub leaves on skin for

temporary bug repellent.

Possible Uses for Animals:

British Columbia Survey of Botanicals used in Veterinary Practice (2007): Dogs –

stomach GI problems – Lemon balm was used in remedies since dogs would drink it.

Most tests conducted with herbal teas by adding them to water.

Essential Oil of Melissa

Aromatherapists consider Melissa essential oil as one of the most powerful.

It takes between 3.5 and 7.5 tons of plant material to produce (through distillation)

one pound of the essential oil. This is reflected in its high cost.

Warnings:

Not for children under 2 or the elderly without professional supervision.

Consult a professional if you have thyroid problems prior to using, are pregnant or

nursing.

Properties that have been associated with Lemon Balm:

Anti-bacterial

Anti-histamine

Anti-inflammatory

Anti-depressant

Anti-spasmodic

Anti-viral

Carminative

Diaphoretic

Digestive stimulant

Nervine

Promotes sweating

Sedative

Stomachic

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Research:

German research into the herpes virus showing promise. Seems to reduce the

duration and length of time between outbreaks.

Research into tonic effect on circulatory system and blood pressure.

Research into amounts used for dementia and Alzheimer‘s showing lower doses

appearing to have the most benefit. Higher doses were thought to be overall

detrimental and had no benefit.

RECIPES USING LEMON BALM:

LEMON BALM POUND CAKE - SOURCE UNKNOWN

1/3 CUP FRESH LEMON BALM 1 T. BAKING POWDER

1 CUP MILK 2 ½ CUPS SUGAR

1 CUP BUTTER 3 CUP FLOUR

¼ T. SALT 5 EGGS

GRATED ZEST OF 1 LEMON

PREHEAT OVEN TO 350. WASH AND FINELY CHOP LEMON BALM LEAVES. STEEP LEAVES IN HOT

MILK FOR 5 MINUTES.

CREAM BUTTER AND SUGAR, ADD MILK AND BALM.

SIFT TOGETHER FLOUR, SALT AND BAKING POWDER AND ADD TO CREAMED MIXTURE. ADD

ZEST AND EGGS AND MIX THOROUGHLY.

POUR INTO GREASED AND FLOURED LOAF PANS. BAKE 25-35 MINUTES UNTIL TOOTHPICK

COMES OUT CLEAN.

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LEMON BALM SPICE TEA - SOURCE UNKNOWN

6 CLOVES

12 SPRIGS FRESH LEMON BALM

2 CUPS BOILING WATER

2 T. HONEY (MORE OR LESS TO TASTE)

PLACE 1ST 3 INGREDIENTS IN A TEAPOT. POUR IN THE BOILING WATER. STEEP, COVERED FOR

10 MINUTES. STRAIN. ADD HONEY. ENJOY!

LEMON TEA BREAD - FROM THE HERB COMPANION

¾ CUP MILK

1 TABLESPOON FINELY CHOPPED LEMON BALM

1 TABLESPOON FINELY CHOPPED LEMON THYME

2 CUPS FLOUR

1 ½ TEASPOONS BAKING POWDER

¼ TEASPOON SALT

6 TABLESPOONS BUTTER AT ROOM TEMPERATURE

1 CUP SUGAR

2 EGGS, BEATEN

1 TABLESPOON GRATED LEMON ZEST

BUTTER A 9 X 5 X 3 BREAD PAN. PREHEAT OVEN TO 325.

HEAT THE MILK WITH CHOPPED HERBS AND LET STEEP UNTIL COOL.

MIX THE FLOUR, BAKING POWDER, AND SALT TOGETHER IN A BOWL.

IN ANOTHER BOWL, CREAM THE BUTTER AND GRADUALLY BEAT IN THE SUGAR. CONTINUE

BEATING UNTIL LIGHT AND FLUFFY.

BEAT IN THE EGGS, ONE AT A TIME. BEAT IN THE LEMON ZEST. ADD THE FLOUR MIXTURE

ALTERNATELY WITH THE HERBED MILK.

MIX UNTIL THE BATTER IS JUST BLENDED.

PUT THE BATTER INTO THE PREPARED PAN. BAKE FOR ABOUT 50 MINUTES, OR UNTIL A

TOOTHPICK INSERTED IN THE CENTER COMES OUT DRY.

REMOVE FROM THE PAN ONTO A WIRE RACK THAT IS SET OVER A SHEET OF WAXED PAPER.

POUR LEMON GLAZE OVER THE STILL-HOT BREAD.

DECORATE WITH A FEW SPRIGS OF LEMON BALM OR LEMON THYME.

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LEMON GLAZE – THE HERB COMPANION

JUICE OF 2 LEMONS

CONFECTIONER‘S SUGAR

PUT THE LEMON JUICE IN A BOWL AND ADD THE SUGAR, STIRRING UNTIL A THICK BUT STILL

POURABLE PASTE FORMS.

POUR THE GLAZE OVER THE HOT BREAD

PESTO WITH LEMON BALM - FROM THE HERB COMPANION

2 CLOVES GARLIC ¼ CUP ALMONDS

2 CUPS FRESH BASIL ¼ CUP FRESH LEMON BALM

¼ CUP FRESHLY GRATED PARMESAN CHEESE 1 TSP. LEMON ZEST

2 TABLESPOONS FRESH LEMON JUICE ¼ TO ½ CUP OLIVE OIL

SALT

IN A FOOD PROCESSOR OR BLENDER, COMBINE GARLIC AND ALMONDS. PROCESS FOR 20

SECONDS OR UNTIL CHOPPED. ADD BASIL, LEMON BALM, CHEESE AND LEMON ZEST. PROCESS

FOR 30 TO 40 SECONDS OR UNTIL CHOPPED. WITH MOTOR RUNNING, ADD LEMON JUICE AND ¼

CUP OLIVE OIL IN A STEADY STREAM, ADDING MORE OLIVE OIL UNTIL PESTO HAS REACHED

DESIRED CONSISTENCY.

TASTE AND ADD SALT AS DESIRED; PROCESS 3 SECONDS TO BLEND. STORE TIGHTLY COVERED

FOR UP TO ONE WEEK IN THE REFRIGERATOR OR UP TO THREE MONTHS IN THE FREEZER.

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Nicolas Culpepper

By Kristin Urban

Northeast Wisconsin Unit of the Herb Society of America

Nicholas Culpeper, most famous for his publication of The English Physician in 1653, was born in 1616, the same year that witnessed the death of the dramatist William Shakespeare.

Culpeper was the son of a Surrey clergyman and was educated at Cambridge. After leaving Cambridge (apparently without taking any degree), he was apprenticed to an apothecary in Bishopsgate, and shortly afterwards advertised himself as an astrologer and herbalist in Red Lion Street, Spitalfields. He appears to be the last person of any standing (or notoriety) to set up publicly as an astrologer and herb doctor, although the association between herbs and the influence of the planets and stars has a long history.

Culpeper was a "staunch Roundhead" or political supporter of the Parliamentarian government, fought in at least one battle in which he was wounded and from which injury he never fully recovered. One source suggested that his battle wound (or complications therefrom) affected his lungs, and that his death in 1654 at the age of 38 was related. Culpeper left behind a wife and eight children, only one of whom, a daughter, reached adulthood.

His reputation through the succeeding years has suffered from (or enjoyed) highly partisan appraisals. He has been called variously "infamous," "a light-hearted rogue," "an excellent wit....of an active understanding," "brash," and misinformed.

What probably inspired the ire of his contemporaries--and certainly the College of Physicians--was his translation of the London Dispensary into the vernacular. By making this exclusive tome consulted only by doctors who could read Latin into English, with critical comments of his own, Culpeper made esoteric knowledge available to common folk--and thus challenged the financial hold such knowledge had upon the ignorant.

One of the sources called Culpeper a "rebel," who possessed "a fierce antagonism towards the orthodox schools of medicine which ridiculed his methods and beliefs." His most important work, The English Physician, published a year before his death, was a "spirited blend of traditional medicine, folklore, astrology and magic...it listed 369 plants along with detailed advice on where to find each, how to recognize it, ...and the uses it might have." The English Physician was reissued as The English Physician Enlarged in at least five editions before 1698, and has remianed a popular

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herbal through the centuries, being most recently reissued with colorful plates in the last decade.

Culpeper wrote voluminously, among which works is a publication on midwifery, which he claimed would better have been written by a woman. He was not averse to criticizing people for their own ill health. For example, Culpeper recommended feverfew for women who had just given birth, "to remedy such infirmities as a careless midwife has caused." He also chided lazy women who had given birth during the winter months and were now grumbling at the unavailability of the herb. For a beneficial syrup could have been made of feverew the previous summer, he reminds them.

Regardless of what "nonsense" may be perceived in his writings by the research and proof supplied by our more scientific age, Culpeper's Herbal remains a popular source with an astonishing amount of information, written by "a spirit far above the vulgar," who was "as free of his purse as of his pen." He apparently never turned away a supplicant. What is telling about the many criticisms levied at Culpeper during his own time is that "the doctors criticized [him] not for lack of skill or knowledge, but for his amazing number cures--claiming he used witchcraft." As one author on Culpeper observed, "How familiar that must sound to the many practioners of natural medicine, even today!"

An excellent and far better researched article on Culpeper appeared in HSA's The Herbarist a year or so ago. Check it out.

Some sources for this article:

Crockett, James Underwood, et al. Herbs. c. 1977

Hall, Dorothy. The Book of Herbs. c. 1972

Hatfield, Audrey Wynne. The Weed Herbal. c. 1983

Rohde, Eleanour Sinclair. The Old English Herbals. c. 1922

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United Plant Savers Conference -

Planting the Future - Wisconsin 2011 August 6, 2011

A Conference on the Conservation and Cultivation of Native Medicinal Plants Location: Kickapoo Valley Reserve, La Farge, WI 54639 Registration: $55 for current UpS members, $65 for non-members Lunch: Vegetarian or turkey lunch available for $10

9:00 Opening Circle 9:30 – 11:00 Class session 1 - Save on Shipping: Cultivating Asian Herbs – Carol Willis - Nourishing Children with Herbs, Food and Communication – Jess Krueger - Holistic Health Relief Clinics: A Haiti Experience – Cynthia Thomas - Herb Walk – Jim McDonald 11:15 – 12:45 Class session 2 - Grow Your Own Medicinals – Jane Hawley Stevens - Simple Home Cures: A Return to the Old Wisdom - Althea Northage-Orr - In These Lyme Times – Carol Jacobs - Wild Edibles Walk – Sam Thayer 12:45 to 1:45 Lunch 1:45 – 3:15 Class Session 3 - Forest Ecology – Gigi LaBudde - The Three Herb Medicine Kit – Kathleen Raven Wildwood - Fermentation for Herbalists – Linda Conroy - Herb Walk – Betzy Bancroft 3:30 – 5:00 Class Session 4 - Raising and Naturalizing Endangered Botanicals – Althea Northage-Orr - The Energetics of Plant Conservation – Jim McDonald - Exploring the Chakras Through Plant Medicine – Robin DiPasquale, ND - Wild Edibles Walk – Sam Thayer 5:00 Closing Circle

Sponsors: Frontier Herb Coop, Herb Pharm, Mountain Rose Herbs, Four Elements Herbals, North Country, Herbalist Guild, Viroqua Food Cooperative, Coulee Region Herbal Institute, Moonwise Herbs

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THE EDIBLE FOREST

White Pine - Pinus Strobus

By Tracy Day, MS Environmental Education,

Heart of the Valley

White Pine Tree Facts:

Northern White Pine, Weynouth Pine, Soft Pine and Tree of Great Peace (referred to by the Haudensaunee Native Americans) are all references to the White Pine.

The white pine is the tallest tree in eastern North America growing easily 230 feet. The mature trees generally live up to 250 years of age although there are some that are over 400 years old. In the late 1980s, a tree growing near Syracuse. New York was dated to 458 years old. There are also trees in both Wisconsin and Michigan that are said to have approached 500 years old!

The White Pine or Eastern White Pine tree belongs to the genus Pinus Strobus. It is naturally resistant to fire. Mature trees can be reseeded even in burned areas. The White Pine thrives in cool, humid climates. They require and grow well in well-drained soil but can also maintain in boggy areas and rocky highlands. White pines are native to eastern North America, occurring from Newfoundland west to Minnesota and south along the Appalachian Mountains to northern Georgia. Although there are only 1% of the original trees that remain untouched by the extensive logging operations which operated from the 18th century into the early 20th century.

The needles of the White Pine grow in bundles of five with a deciduous sheath. A common way of identifying or remembering these trees are the needles spell out the tree‘s name W-H-I-T-E. The needles of the White Pine are very soft. They are flexible, finely serrated, bluish-green, 2-5 inches long and persist for usually about 18 months.

The cones are 3-6 inches long and slender. When open, they are 1 ½-2 inches long and have scales with a rounded apex and reflexed tip. The seeds are wind-dispersed with cone production peaking every 3-5 years.

The white pine weevil (pissodes strobe) and White Pine Blister Rust ( Cronartium ribicola)bring deterioration to the White Pine. The White Pine Blister Root is a fungus growth that is known to damage the tree exposing it to a mortality rate of between 50 and 80% during the early 20th century. This fungus must spend part of its life cycle on an alternate host-gooseberry or wild current so it was determined by foresters to launch a big campaign to rid the forests of these host plants. This is why wild currant

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plants are a rare find in the New England area. Mortality from the rust in White Pines today is only about 3%.

Uses

During the ‗sail‘ age, tall white pines with high quality wood were known as ‗mast‘ pines.

In 1620, Captain George Weymouth imported the species into England. But the trees succumbed to the White Pine Blister Rust disease and did not survive as the desired 'future timber crop'. The White Pine was extensively felled for its high quality wood that was used to make the masts and keel of ships.

There was a time in colonial history, when the White Pine was reserved for the British Royal Navy and the king actually marked the trees with the broad arrow. An unusually large, lone white pine tree was found far south of its normal range in colonial times and the king‘s mark was put upon this tree and it gave rise to the town of Kingstree. The trees were extensively transported to Britain aboard barge-like vessels. The masts that adorn the US Constitution (Old Ironsides) were actually designed from single trees and laminated to withstand cannon ball impacts. All through the American Revolution, the favorite indulgence of the patriots was to see how many Kingstrees a single man could axe and haul. White Pine Tree Uses: Within its native areas, the White Pine is now widely grown in forestry plantations. Several cultivars have developed varieties exclusively for garden use and even bonsai varieties for lands that can support the slow growth of the White Pine. The species are popular for the knot free, 'board' timber provided. Many colonial homes used pine for flooring, paneling and furniture because it was common and easy to cut. The versatility of the tree lies in the ability of the timber to be processed even a year or more after being felled, unlike the timber off hardwood trees such as oak, maple and ash which must be cut immediately after felling or large cracks will develop and render the wood worthless.

White Pine that is freshly cut is creamy white or a pale straw color. Pine wood which has aged many years takes on a deep rich tan color. This timber has also been known to take on a light brown or yellowish-golden hues. There genetic factors and weather and soil conditions play a role in the rich color development and the health of the timber.

The cambium of the White Pine is edible and a source of resveratol, a natural antioxidant, an antimutagen and an anti-inflammatory. The needles contain 5 times more vitamin C than lemons. The Algonquians were referred to by the Iroquois as Adirondack which means tree-

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eater. The Algonquians collected the inner bark during times of winter starvation. The cambial layer of the tree which is the white soft inner bark was separated carefully from the hard dark brown bark and dried. It was pounded and used as flour or added to stretch other starchy products.

The Ojibwa Indians used the young staminate cones to stew with meat. They were said to be sweet and not pitchy. The seeds are sweet and nutritious although not as good as some of the western nut pines.

Pine tar is produced by slowly burning pine roots, branches, or small trunks in a partially smothered flame. When mixed with sulphur it is useful to treat dandruff. When mixed with beer it can be used to remove tapeworms or round worms.

In fact, historical records have found the following information on the uses of the white pine:

*The white pine is the emblem on the first flag of the American Revolution because it was so important in folk medicine and its timber uses.

*In the sixteenth century it is said that many of the colonists‘ lives were saved by the Native Americans who treated scurvy with pine needle tea.

*Colds and coughs were treated with a sweetened brew of the needles.

* Corns were treated with a plaster of white pine turpentine.

*Treating piles used a poultice prepared from the white pine bark and then drinking a tea made from the bark also.

* The inner bark was boiled in milk and then used to treat dysentery and diarrhea.

* Pitch from a white pine log was mixed with sulphur, honey and brandy to make a liniment which was used hot for rheumatism. It was also taken internally.

*A poultice prepared from the bark was used for burns and sores. Distilled from the wood, pine tar was the basis of many wound salves and cough syrups.

* Sleeping on a pillow stuffed full of pine needles to cure insomnia.

* Chewing on pine needles helped to find relief from heartburn.

* Pine sap was used to treat spider bites.

* In New Mexico, a solution from boiled pine cones has been used to treat sore eyes.

* The tea from the pine has also been used to treat worms.

There are records that show there was rituals involved in some remedies too. Such as:

For a toothache, take two pine splinters and press them into the gum surrounding the aching tooth. Then, bury them in a hole on the north side of a dogwood tree.

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For a fever, break a pine branch while facing the setting sun. Or, tie a string to a pine tree.

For a backache, the roots of a pine from a road where no corpse has passed by should be burned and the rosin applied to the back.

For biliousness, bore a hole into the pine tree and walk three times around the tree, telling the biliousness to go away.

For nosebleed, the splinters dipped in the blood were driven into the tree.

Mental troubles could be cured by simply walking into a pine woods and inhaling the smell.

These remedies have been found in the extensive records located in the UCLA Folklore Archives. There are records for white pine that covers thirteen different Native American tribes and more than twenty different ailments.

How to Make Pine Needle Tea

You can make tea from the White Pine!

This is a simple herbal recipe from the 19th century that is said to remedy many common illnesses. The needles of the white pine are very high in Vitamin C and also contain Vitamin A.

Difficulty: Easy

Instructions

Things You'll Need

1/2 cup fresh green white pine needles, finely chopped

1.5 pints water

small pot for boiling

honey or some other sweetener (optional)

o Select your pine needles by picking the newest green ones from the tree. These would be the ones nearest the end of each branch, and slightly lighter green than the rest of the needles.

o Finely chop them until you have about 1/2 cup.

o Add your needles to the boiling water and simmer for about 20 minutes, or until the volume of water has reduced by about 1/3.

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o Allow it to steep for anywhere from 20 minutes to overnight, depending on how strong you like your tea. The result will be a reddish colored tea with a mild taste. Store in the refrigerator.

. Tips & Warnings

· The longer the tea boils, the less Vitamin C will be available.

· Add honey or some other sweetener that you like to help improve the taste, or just drink it as it is!

· DO NOT consume this tea if you are pregnant or think you might be pregnant. It has been known to cause the death of an unborn child within 24 hours! (though no one is sure why as of yet--always consult your physician first.)

RECIPE: WHITE PINE SAUERBRATEN

From: Spectacularly Delicious

5 lb. beef rump roast 12 fresh spring White Pine candles (the little shoots of new growth that are still tender and soft) 1 large onion, chopped 2 carrots, peeled and sliced 2 bay leaves 1 T. whole black peppercorns 1 T. juniper berries 1 T. yellow mustard seeds 1 t. red pepper flakes red wine red wine vinegar flour for dredging s&p olive oil and butter for browning 1 c. beef broth 1/4 c. pignoli 1 T. butter

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om/?attachment_id=6372

Harvest the pine candles from white pine trees — white pine trees have long thin needles, very airy and soft. The candles are the new growths in the spring, light green shoots coming off the ends of branches, still soft and juicy. Pine candle stems and baby needles are tender and pliant. You need to cut them in the spring (April or May

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depending on the weather), but they freeze well so you can gather a lot and freeze them.

Crumble up the pine candles in your hands to release the sap (sticky business but necessary) and rub into the roast. Press in the rest of the spices and put in a container that will hold it snugly as possible. Add the onion and carrots and then add red wine and red wine vinegar — 2 parts red wine to 1 part vinegar — come up 2/3 the way of the roast.

Put the container of roast and marinade in the fridge. Marinate for at least three days, turning it over once a day. Four days are fine, any more than that isn't advised (I'm not sure why not, but it doesn't seem like a good idea so just don't).

Remover the roast from the marinade and pat it dry. Brush off all traces of the marinade and spices and toss that whole mess out.

Bring the roast to room temperature, and dredge in flour seasoned with salt and pepper. Sear the roast well on all sides in a nice amount of equal parts oil and butter. Give it good browning all over. You've come this far — don't start taking short cuts now.

Once well browned, add a generous cup of beef broth and cover the pot. Put in a pre-heated 300º oven for 2 hours. After 1 1/2 hours, check for doneness by slicing into it – it should be cooked through. If it's nice and evenly brown from top to tail, it's done. Don't let it dry out and get stringy. My 5-pound lump went 2 hours.

When done, remove the roast and cover with foil to let rest for 10-15 minutes.

In a dry skillet toast the pignoli (pine nuts) over medium high heat, shaking and tossing regularly to avoid burning. As soon as about half of them seem browned, take them off the heat and pour into the pot with the braising juices.

Bring the braising juices and nuts to the boil and scrape up all the browned bits in the pot. Thicken with a tablespoon of flour — whisk in 1 tablespoon and boil for a minute. The goal is for a thick liquid — not thick goo. Better to err on the side of juicy sauce vs. sludge.

Slice the warm sauerbraten across the grain into thin serving portions. Fan out on a serving platter and dress with the pignoli sauce. Garnish with a festive sprig of white pine – and note that the fluffier pieces are prettier than the still somewhat fetal candles

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Chamomile

Melissa Hauk, Aurora's Apothecary, Morrison WI

Heart of the Valley

There are two types of chamomile.

Roman Chamomile- Chamaemef lum nobile or Anthemis nobilis

German Chamomile- Matricaria recutita or Matricaria chamomilla

The names have been reclassified, so it depends which herbal you are looking at if

you are trying to research.

The Roman Chamomile is a perennial that spreads by runners. It gets less than a foot

high with small daisy like flowers that are bigger than the German variety. Its

feathery foliage has a strong apple like fragrance, and sometimes it is used as a lawn

or ground cover. There is an old English saying about the plant: Like a chamomile

bed, the more it is trodden, the more it will spread. I would love to roll around in a

deliciously scented patch of Roman Chamomile. It is my favorite of all the herb

scents.

German chamomile is an annual that will reseed itself (if you don‘t harvest all the

flowers) It gets about 2-3 feet high and it is covered in flowers. The foliage is not as

strongly scented as the Roman. The German Chamomile is the more commonly used

variety.

There are also many ―weeds‖ that look like chamomile- use your nose to tell the

difference. I have read that these can be used just like chamomile (Rodales

illustrated encyclopedia of Herbs), but I have not tried them myself.

Healing with Chamomile: Harvest the flowers when they are fully open with their

petals bent back. Dry them carefully. Make a tea for relaxation and sleep, headaches

and migraines, indigestion, and menstrual cramps. Chamomile is very gentle and can

be used on children, and was famously used by Peter Rabbits mother to sooth him. It

is also great for pregnant women.

Aromatherapy: The essential oil is much more potent than the dried flowers. It has a

hefty price tag, but is used with great success as an anti-inflammatory for afflictions

of the skin and mucus membranes. The Essential oil is a beautiful blue color. It can be

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used in a bath, a sprayer bottle to use in the air around you or on the body, or in a

massage oil. Relaxing all around!

Chamomile is used on blond hair as a wash or conditioning oil for bringing out the

golden sheen. Chamomile is great in the bath or in lotion.

If you are allergic to ragweed, you should use caution with Chamomile!!

THE ADVENTURES OF MY GREEN HOUSE

Installment Two…The reassembly!

Kristi Schmidt, Heart of the Valley member

When I left you last I had a pile of greenhouse parts sitting in my garage with illusions of grandeur that I would quickly and easily be able to reassemble them and have my happy little greenhouse. I had all the parts, I had my instruction manual and it was going to be a piece of cake.

It all comes back around to the cacti!

March 2010……………

My husband and I found out that we are expecting our first little bundle of joy, due November 29th! After the initial excitement of our discovery my husband starts looking around our little house and quickly points out that all of my cacti that I rescued (if you don‘t know what I am talking about…you can catch up by reading part 1 in the previous issue) are now a safety hazard for the baby. Secretly, he is using the baby as an excuse to get them out of the house and I guess I can‘t blame him. He got into a wrestling match in the middle of the night with the 7ft cactus that was strategically placed in front of the light switch and on the way to the kitchen one night while he was on a mission to quench his thirst with a glass of water (if you‘re wondering, the cactus won). I agreed that we should get going on the greenhouse…so I pulled out my dusty instruction manual, read thru it a couple times and thought

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―this will be a breeze‖…so I put it back on the shelf and went on enjoying the rest of my summer. I figured it should only take me a good weekend and in the worst case scenario two….right?

August 2010……………

Boating season is in full swing and my pregnancy is cruising right along and the cacti are happily growing in the yard (they migrate outside during the summer) but I figure maybe I should get a ―head start‖ on organizing all the parts and pieces so when I am ready to start the reconstruction it will go even smoother.

Hmmm…as I start sorting thru my pile of pieces, I realize that they need to be cleaned (the caulk used to get a good seal between the glass panes and the extrusion is still on all the extrusion pieces) Well this may be where I started to realize my schedule of a weekend (or 2) might be a little ambitious….EVERY single piece needed to be scrapped down and cleaned up with mineral spirits….and let me tell you, 20 year old caulk that is dirty and crusty is NOT fun to clean up….let‘s see, after the first 3 bar caps (which were each about 2‘ long) I was a hour into it….ARG! I had about 45 more pieces to go and the main structure pieces were 10‘ long at least coated on both sides...so I decided to stop for the day and would tackle it fresh later…Do you notice a trend here, that‘s right, I procrastinate, but I like to say I work better under pressure. Heck, I still have 3 months till I am due…it is hot and muggy out, it will be better to work on it when it is cooler out…….

September 2010…………….

Well thanks to some dedicated employee at my work who decided to come to work with pneumonia. I had to take a 2 day ―vacation‖ from work because I also got pneumonia. The doctor said that I needed to ―rest‖. She said I needed to take it easy and not do anything stressful…PERFECT! I set up a chair outside and my saw horses and I started cleaning. I had 2 days of sitting in the sun, scraping, rubbing, scrubbing (oh did I mention scraping) the caulk off the remaining pieces of greenhouse structure (ok, well almost all of them….like I said this probably was the most time intensive part of the entire ―adventure‖. I had a nice pile of pieces….and I was feeling healthy again…time to go on vacation, off to the Grand Canyon I went. My plan was to finish up when we got home.

October 2010………………

Ok, so the baby (Grace) is now due in a little less in 2 months and needless to say my husband is starting to get a little antsy and the weather is turning the corner towards winter. I have been discussing my greenhouse with the guys at work and they had come up with a couple time saving ideas.

1. I could forego the brick foundation (way to labor intensive) and build a foundation similar to that for a deck! (Great! Saves me time AND money)

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2. I was able to order all the glass thru my work (I was getting Plexiglas rather than regular glass, figure when Grace is a little older and playing baseball with dad I would be happy I took this option)

3. They placed a little wager that I wouldn‘t have it done by the 2nd week in November. Game on.

So off to the lumber yard I went, got everything to build the foundation and then realized I still needed to dig holes for the supports…so back to the hardware store rent a post hole digger (and then back again about 5 more times for things I forgot the last time) After using that I will never dig another post hole by hand! Unfortunately I will make sure I have a willing helper….after we got the holes dug, my help (hubby) had stormed off (I guess we don‘t operate heavy machinery well together) so here I am setting the posts by myself (don‘t worry it didn‘t take long for him to come back and help! I exaggerated and made it look much more difficult than it was). Over the next few days we managed to get the foundation built! (It is now mid-October) Next the structure, surprisingly it was rather simple to reassemble (ok, it was easy after the 3rd time….make sure you read the instructions completely…we had it together a few times and realized that it needed bolts in the extrusion track to attach the vertical members (minor detail, right?) Finally, the structure is together…and I still have 2 full weeks to get the glass in place….no sweat!

1st week in November……..

I start putting the Plexiglas in place, caulking the seams and bolting on the covers so there is an airtight seal. I am 8 months pregnant but still feeling great…and my deadline is still a week away….but the weather isn‘t cooperating so much. The instructions say it has to be above 50 degrees for the caulk to set….well this week the weather is mostly below that by the time I get home from work….oh yah one other thing…I should have remembered from when I took the greenhouse down that the days are shorter now too….shoot! Well I am into the 2nd week of November and it is Tuesday, my boss knows that I only have 3 days left till he wins but he is a good sport so he said I could go home early to work on it (good thing too because the pieces I have left are the roof panes…and my husband (who is just being caring and concerned) isn‘t particularly fond of his pregnant wife hanging off the ladder 7‘ up in the air. When he came home from work that day he was surprised to see it was done but also not very happy with me that I didn‘t wait for him to do it…but success! All the windows were in place and sealed….the cacti moved into their new home. I still ended up losing the bet to my coworkers because I did not have the heater in place….but I did manage to get it done by the 3rd week in November

Now my plan was to heat the greenhouse with the pellet stove I had removed from my house (it heated my entire house (ok, it‘s not a very big house) but hey, this greenhouse is only about 80 sq. ft. so I thought it would do great….yah, maybe I should have researched this a little better too. It did heat it but it ―ate‖ a 40 lb. bag of pellets in a matter of about 20 hrs once the temperature dropped to freezing or below. What do you mean that a 1/8‖ sheet of Plexiglas isn‘t the best insulator? Well I had bigger things to worry about, December 2nd Grace was born and the plants

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seemed to be happy in their new home and it worked out ok because I was able to keep an eye on the pellet stove getting up every 2 hours to feed her.

So I managed to get my cactus home built but will it last thru the winter? Will I be able to start my veggies early for my garden? Join me next issue to see how my ―operations‖ turn out!

LIVING NATURALLY – COSMETICS

Personal Care Products - The Properties & Uses of Their Ingredients - Part 2

Jane Olson, Thymekeepers and NEWHSA

Red Raspberry Infused leaves are a gentle astringent. Good for oily-to-normal and combination skin. Fresh juice contains lactic acid and acts as a nonabrasive exfoliant, removing dead skin build up. Strawberry and blackberry leaves have the similar properties.

Rosemary Use in bath and massage oils fro toning oily-to-normal and combination skin. Has cell regenerating and antiseptic properties. Helps open sinuses, heal wounds and stimulate new hair growth. Blends well with lavender, basil and lemon essential oils as a hair and scalp conditioner and growth enhancer. Infusing leaves makes a good hair darkening rinse, cleanses and refreshes an oily scalp and relieves dandruff. Known as the ‗remembrance herb‘ and brain booster!

Sage Infusions or teas can be used as an astringent and antiseptic for oily, combination, acneic and normal skin. Use as a rinse to darken hair, a disinfectant for minor cuts, abrasions and insect bites, food deodorizer and sore throat gargle.

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Sea Salt Will heal and dry open sores and pimples. Use in body and foot scrub recipes as an abrasive exfoliant to slough away rough skin. Can combine sea salt with baking soda to use as a natural dentifrice, or combine the two with essential oils and dried herbs for use as scented bath salts. Note: do not use if skin is dry, sensitive or irritated. Sea salt is much too abrasive for the face area – use only on the body. See Sugar – is less abrasive.

Strawberry Infuse or make a tea of the leaves to use as a gentle astringent or body splash for oily-to-normal or combination skin. Use the pulp to freshen breath and whiten teeth. Use the fresh pressed juice in masks or apply directly to pimples as a healing, drying aid. Contains a healing, exfoliating acid that helps rid skin of dead cell build-up.

Sugar - White or Brown

Can be used as an abrasive, exfoliant just like sea salt in body and foot scrub recipes, but it doesn‘t dry or sting the skin so many prefer sugar to sea salt. Contains natural glycolic acids, meaning it also exfoliates on a chemical level, rather than by abrasion alone. Note: avoid using on abraded, irritated, sunburned, wind burned or sensitive skin. Sugar is too abrasive to be used on the face – use only on the body.

Tea Tree Safe essential oil with a strong, camphorous, balsamic, medicinal odor derived from the plant leaves and is a potent antibacterial, antifungal and antiviral. Helps heal acne, open wound, cuts, infections, rashes, and dermatitis. Works well in cleansers, astringents, and masks for acneic or blemish prone skin. Can be used undiluted as a spot treatment for pimples.

Thyme Leaves or essential oil can be used. Good for healing weeping acne, and rashes from poison ivy, poison oak and sumac. Use in cleanser, astringents, lotions, masks. Also good for sinus and cold and flu preventive balms and salves.

Witch Hazel The commercially prepared liquid is most often used. Consists of water with added witch hazel alcohol extract and acts as a gentle, nearly unscented astringent for oily-to-normal and combination skin. Avoid use on dry, sensitive, sunburned or wind burned skin.

Yogurt - Plain Acts as mild, non-abrasive, bleaching exfoliant, contains natural lactic acid, which helps dissolve surface dead skin cells, leaving soft, evenly toned skin. Can be used alone or as a skin softening masks for all skin types. Note: Sensitive, sunburned or wind burned skin may result in a stinging sensation due to the lactic acid.

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Facial Steams

Cathy Matel, Thymekeepers, Wausau

Herbal Facial Steams

Dry to Normal Skin Steam recipe

2 parts chamomile

2 parts roses

3 parts comfrey leaf

1 part lavender

2 parts calendula

Normal to Oily Skin Recipe

1 part sage

3 parts comfrey

2 parts calendula

1 part raspberry leave

¼ part rosemary

Mix all herbs together, adjusting to suit your skin type, and store in dry, airtight glass bottles. To use, bring 2-3 qts of water to a boil in a large pot. Add a healthy handful of the herb mixture and let simmer with the lid on for just a couple of minutes. Remove the pot form heat source; Drape a large thick towel over your head and place your face over the steaming herb water for 5-8 minutes. To regulate heat, raise or lower your head or lift a corner of the towel to let in a little cool air. You can come out occasionally to catch a breath of cool air if necessary. Steam for 5-8 minutes.

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Homesteading, Part 2 Cori Letter, Heart of the Valley

The hens are here!! The search to find and build a chicken coop lasted only a couple weeks but seemed longer….. We poured through many books and finally found a coop on Craig‘s list. My husband has a knack for looking at something then being able to build it and so in a week he had our chicken coop built. It is a 4x8 two story coop with wheels so that you can move it around the yard. Once you move the chickens, you just rake that area and the grass comes back quickly, lush and green! The chickens can roam around the bottom of the coop where we have their feed and water and they can also pick at the grass. They can also go up the ladder to the enclosed part where there is an open area with 4 nesting boxes. The search for laying hens was a lengthy process too, we found some on Craig‘s List, but they were either too young (we wanted eggs now not down the road), gone, or the people never called us back. Finally my daughter‘s boyfriend who works part time on a dairy farm found some on the farm down the road. We now have 5 hens and one is apparently not laying as we are only receiving 3 to 4 eggs per day which basically feeds our family with some extra that we are now giving away to friends. The eggs are delicious, there definitely is a difference, much thicker and yokes are a deep orange. Our hens lay a light tan to a deep brown colored egg and are quite larger than the eggs you buy in the store. The hens are comical as they will let you know if they need something, they will cluck and cluck until they get what they want! Very demanding I should say! The garden is planted finally…….. the weather just would not cooperate! We planted the garden Memorial Day weekend which led into the 90 degree heat so water, water, water! We planted potatoes, tomatoes, cucumbers, lettuce, peas, beans, onions, and bell peppers. We planted a lot of tomatoes as we love to make our own salsa and tomato juice. So, now just waiting for things to grow and already I can see green peaking through the soil. My herb garden is a bit out of control with quack grass and those pesty plants my kids called ‗picker‘s, but last night got that under control and put some mulch down. Everything seems a bit behind due to our colder spring weather and I have few more plants to find like lavender and dill, but everything else seems to be doing fine. My basil looks great and can‘t wait to try to make pesto, I have heard so much about it and so I need to try it. Enjoy your summer!

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Arnica (Arnica chamissonis) Salve

By Lynn Green and Rodney Webster

Basic Arnica Salve Directions

Proportions: 7 parts arnica infused oil to 1 part beeswax (adjust to the firmness you would like)

Slowly heat oil in a small (I prefer pyrex) saucepan (do not use aluminum cookware, only glass, porcelain or stainless steel).

As your oil warms add beeswax (melts at 150-160 deg) (use beeswax beads or grated beeswax), monitor this closely while constantly stirring. Remove as soon as beeswax is melted.

Stir in essential oil and Vitamin E if you are using them. Pour your salve (ointment) into the container of your choice and allow to cool.

Cap and use! For storage use a cool dark location. (For my home use I pour up quantities in canning jars (4 oz) and then distribute to my ―working‖ containers, only make what you can use within a year.)

Oil choices: Try grape seed, olive or sweet almond.

Infusing oils: Fill a mason jar almost full of wilted arnica blossoms then fill the jar with the oil of your choice. Let infuse for approximately 6 weeks, shaking weekly. Strain and you are ready to make your salve.

Other variations: Try adding ginger, cayenne, rosemary, peppermint or any rubefacient herb. You can combine the herbal infused oils or use essential oils as you desire.

Growing your own Arnica: We obtained our plants from Richter‘s Herbs (www.richtersherbs.com). Over the last five years they have been prolific. Right now we are harvesting and they are in full bloom! According to testing Arnica chamissonis has the same medicinal action as the European variety, Arnica montana, but grows more readily in alkaline soil.

I encourage you to experiment and make your own special salve. Keep in mind what you are trying to achieve and pick herbs accordingly, each of us is different and blend away! Enjoy!

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A Basic Guide to Edible Flowers

Provided by OFA - an Association of Floriculture Professionals

(www.ofa.org)

You might be surprised to learn that some flowers are edible, and delicious! You can add color to your dinner plate by following these simple tips to safe consumption of flowers:

Tips for Eating Flowers

1. Eat flowers only when you are positive they are edible.

2. Just because it is served with food does not mean a flower is edible (see Rule 1).

3. Eat only flowers that have been grown organically.

4. Do not eat flowers from florists, nurseries, or garden centers (see Rule 3).

5. If you have hay fever, asthma, or allergies, do not eat flowers.

6. Do not eat flowers picked from the side of the road. They could be contaminated from car emissions (see Rule 3).

7. Remove pistils and stamens from flowers before eating. Eat only the petals.

8. Not all flowers are edible. Some are poisonous. (See Rule 1)

9. There are many varieties of any one flower. Flowers taste different when grown in different locations.

10. Introduce flowers into your diet the way you would new foods to a baby – one at a time in small quantities.

Top Edible Flowers

Calendula, Chives, Mint, Nasturtium, Violets, Rose, Sage, and Squash Blossoms.

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Going Green for a Healthy Summer

Bug Off!

Submitted by Emily Haupt, Heart of the Valley

Adapted from ―Have a Sustainable, Healthy Summer‖ by Wendy Priesnitz, Natural Life Magazine, July/August 2005 www.naturallifemagazine.com

For many people, one of the biggest dangers of the summer season is bugs. Bites and stings from common insects will cause swelling and stinging, but are usually not serious. On the other hand, mosquitoes used to be mere annoyances, but in many areas, they now carry the threat of West Nile Virus.

If you spend a great deal of time outdoors, you can eat lots of garlic, either raw or in the less smelly form of capsules, to help keep insects at bay. Leave the perfume and scented creams at home, because they tend to attract biting insects. Extra B vitamins will help too. Neem is an excellent repellent. It is well known in India and becoming better available in the West. Its oil can be applied to the body and infused into the room.

There are a number of effective insect repellents that you can grow in your garden. Citronella and lavender contain volatile oils that make them great natural pest repellents. Pennyroyal should also be in your garden. Rub the leaves of this plant on your skin to repel insects. Even though it has a pleasant, mint-like fragrance, it‘s effective at keeping flies, mosquitoes, gnats, ticks and chiggers away. If you or any of your children have ever had an allergic reaction to a bite or sting, you probably carry a prescription epinephrine kit; if you‘re going to spend time in the wild, you might also want to invest in a snakebite kit with a venom extractor.

If stung by a bee, wasp or hornet, look for the stinger and carefully scrape it out with a clean, sterilized knife or other sharp-edged sterilized instrument. Try to avoid pulling out the stinger, because you may squeeze it and release even more toxin into your body. If you find a tick on yourself or a child, act quickly. By removing the tick as soon as possible, you diminish the likelihood of contracting any disease it might be carrying, such as Lyme disease or Rocky Mountain spotted fever. Never yank the tick out with your fingers; that may cause you to pull out the body only, leaving the head lodged in your skin. Using tweezers, grasp the head first. Try to get the tweezers as close as possible to where the tick embedded itself, and pull back slowly, but firmly, until you‘ve removed it. As for chiggers, which are a type of mite, try applying cooling peppermint oil. Dried chickweed or pennyroyal leaves crushed and rubbed onto the skin will also help, as will a poultice of cooked and cooled oatmeal or odorless castor oil rubbed on affected areas.

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Always wash any bite or sting with soap and water and then apply rubbing alcohol or vinegar to disinfect the wound. Ice or a cold compress will numb the area and reduce pain. To soothe irritation and relieve itching, apply witch hazel, aloe vera gel or calendula tincture or cream. Neem oil also has antiseptic and antihistamine properties and can effectively be applied to bites or stings. Dilute the neem oil in a sesame oil base, or mix neem powder with water and apply it to the problem area. Cilantro leaf is another natural antihistamine that may be applied to swellings resulting from bites or stings. Crush a handful of cilantro leaves into pulp and apply to the swollen area.

Calcium and magnesium soothe the nervous system. Supplement with 250 mg of calcium and 125 mg of magnesium three times a day for two to three days after a bite or sting. Vitamin C has anti-inflammatory properties, so take 1,000 mg three times a day for two to three days after a bite. You can also use vitamin C topically to reduce inflammation. Crush a tablet into a powder and mix with just enough water to form a paste, then apply to the sting or bite area.

Many homeopathic remedies can also relieve the pain and swelling associated with insect bites and stings. Select the remedy that most closely matches the symptoms. Stick to lower potency doses and follow the instructions on the label. Many homeopaths suggest taking one dose and waiting for a response. If you have nothing else at hand, grab a handful of tea leaves from the kitchen cupboard. The tannin released by wet tea leaves neutralizes the discomfort produced by many types of insect venom. (If you don‘t have loose tea leaves on hand, an ordinary tea bag works almost as well.)

Sambucus nigra

13 July 2011

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OFF THE SHELF BOOK REVIEWS

NONFICTION:

SHIRLEY MARTIN (Heart member, Master Gardener and COUNTRY GIRL)

Working in a health food store for the past twenty-three years has given me an opportunity to lend support to many people who have questions regarding herbs and their uses in various aspects of their supplementation regime. Even though I have a lot of training and experience I prefer to direct people toward what I believe to be the most knowledgeable experts in the field. Three of my favorite books are published by Ash Tree Publishing out of Woodstock, New York and are titled Wise Woman Herbal for the Childbearing year, New Menopausal Years The Wise Woman Way Alternative Approaches for Women 30 – 90, and Wise Woman Herbal Healing Wise all by author Susan S. Weed.

The first Susan Weed book that found its way onto my book shelf was Healing Wise in 1993. I was first attracted by the bright green cover with the spiral designs on it and the wizen grandmother figure administering a hot cup of tea to a patient. This is a complex book filled with a lot of ideas about a new way of being. Here is where I learned about imbalances being my teacher instead of my enemy. Although there are only 7 herbs featured in this volume they constitute a body of knowledge that will be the basis of your wellbeing for all your days. I love the intimate conversations with each herb presented and the many recipes for each. There is invaluable information on the harvesting and preparation, of fresh herbs, as well as references of who to purchase herbs from when fresh is not attainable.

Another book I pull from the shelf and refer to is the Childbearing Year. So many young mothers have questions about their pregnancy, how to care for themselves and the baby in a more natural way. This book is divided into sections that deal with the Before Pregnancy, During Pregnancy, Childbirth, After Pregnancy, Your Infant, and like the first book it contains an Herbal Pharmacy. If you have ever been curious about Herbal sources of vitamins and minerals Ms. Weed has placed that information into your hands in the Appendix I. So if you have questions about morning sickness, bladder infections, false labor, how to treat your baby‘s diaper rash or any of a myriad of other quandaries this is the book you will want in your library. Please don‘t overlook all the reference material scattered throughout these books.

Probably the most used of the three books is the New Menopausal Years. Yes prior to 2003 I had the first version as well. I am so often taking customers to the book shelf and looking up one or more situations that baffle the professionals that send women looking for another way of healing. I have to admit that I sell a lot of Ms, Weed‘s books this way. But best of all, this book is so empowering to women.

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How wonderful it is to have all this knowledge to care for, not only yourself but your loved ones as well. Brilliant, humorous, and compassionate, with these three books by Susan Weed a person could live a long and healthy life.

FICTIONAL BOOKS ABOUT HERBS

By Kristin Urban,

Northeast WI Unit of the Herb Society of America

My latest fictional herbalist is Isaac the physician, a Jew residing in the Call of Girona,

Spain, during the mid 1300's.

The series, written by Caroline Roe, is well-plotted, well-researched, and for the

most part, well-written. The characters are well-defined and develop as the series

develops.

There are at least five books in the series to present, the first being Remedy for

Treason, the last being A Poultice for a Healer.

This last book is the most specific in its descriptions of herbal concoctions of the four

books I‘ve read so far.

The book begins with an illness contracted by the Bishop of Girona, whose physician,

Isaac, is summoned by the Bishop to treat him. The threat of the Black Death always

hovers over any feverish illness contracted by characters, and questions about

symptoms always include reference to swellings, rashes, spots, and sores.

What is especially interesting about Isaac as a physician is that he‘s blind; and while

he can palpate, listen, and smell...and while those senses tell him a great deal about

the health and illness of his patient, he is dependent upon his daughter and a young

Moor named Yusuf, whom he has adopted as his apprentice to assist him. They

describe color, motion, breathing, etc., which in turn enable Isaac to treat his

patients. He frequently has them mix his herbal compounds and administrate them,

although he can distill them himself and does.

To treat the Bishop‘s fever, willow bark and other herbs are brewed, and care was

taken to keep him hydrated with other liquids as well as the medications. There are

no IV drips and all treatment is physical, personal, and labor intensive.

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During the time that the Bishop is ailing, he is visited by a stranger, who says he

comes to warn the Bishop of a threat against his life. The stranger is ill, but himself

an herbalist, asks Isaac to brew him a preparation containing gentian, crushed juniper

berries and ground thistle root, steeped with fresh plantain and rue. It is obvious to

Isaac that what the stranger asks for is an antidote to poison.

During the course of the stranger‘s progressive illness, he falls in and out of

coherency; and Isaac has a scribe record and witness some of the stranger‘s

accusations. In his death throes, the stranger curses those responsible for his death:

―Thieves, liars, traitors, all of them. May they die in agony and rot in hell with those

lying whores their mothers!‖

When the Bishop recovers and Isaac and his daughter and assistant return to Girona,

the plot thickens with the introduction of two young men, both claiming to be the

same relative of Isaac‘s neighbor Mordecai. One of the young men disappears. The

other confesses that he is not the missing cousin, but an herbalist and healer named

Luca. Luca finds lodging in the household of a Girona Christian, who is a widowed

cabinet maker, with a daughter pining over the defection of her beloved to pursue

fame and fortune in King Pedro‘s war in Sardinia. Luca also tries to establish himself

as a competent herbalist with the achievement of a ―miracle‖ cure for the daughter‘s

melancholy.

The plot evolves, with Isaac and Mordecai sending Daniel, Isaac‘s daughter‘s fiancé,

to Mallorca, to try to find out the truth about the false cousins. Luca brews an

antidote to melancholy containing henbane, willow bark, poppy, and mandrake root,

which he specifies is to be taken in minute amounts, but which Isaac rightly points

out, ―is very dangerous, for too much of the substance will cause death.‖ However,

in this instance, Isaac acquits him of trying to murder anyone, although another

individual in Girona dies in a fashion similar to the stranger‘s death at the Bishop‘s

residence.

The story shifts between Mallorca, with Daniel‘s adventures, and Girona, with Isaac‘s

involvement in the suspicious deaths of several townsmen. And behind the ―mystery‖

lies the everyday world of family and food and the rhythms and cycles of daily life.

There‘s a birth, and a love interest, and the intrigues of city government in conflict

with ecclesiastical jurisdiction.

The books are rich in detail, and as a reviewer from the Washington Times noted,

―Not only a good mystery, [but] a window into a time and place not usually

approached by anyone but the dedicated scholar.‖

As a whole, the books are another ―good read‖ and worthwhile for historical detail

and more information on the part herbs played in the medications of medieval life.

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Getting Dirty May Lift Your Mood

From Science Daily

ScienceDaily (Apr. 10, 2007) — Bacteria found in the soil activated a group of neurons that produce the brain chemical serotonin.

Treatment of mice with ‗friendly' bacteria, normally found in the soil, altered their behavior in a way similar to that produced by antidepressant drugs, reports research published in the latest issue of Neuroscience.

These findings, identified by researchers at the University of Bristol and colleagues at University College London, aid the understanding of why an imbalance in the immune system leaves some individuals vulnerable to mood disorders like depression.

Dr Chris Lowry, lead author on the paper from Bristol University, said: "These studies help us understand how the body communicates with the brain and why a healthy immune system is important for maintaining mental health. They also leave us wondering if we shouldn't all be spending more time playing in the dirt."

Interest in the project arose after human cancer patients being treated with the bacteria Mycobacterium vaccae unexpectedly reported increases in their quality of life. Lowry and his colleagues reasoned that this effect could be caused by activation of neurons in the brain that contained serotonin.

When the team looked closely at the brains of mice, they found that treatment with M. vaccae activated a group of neurons that produce the brain chemical serotonin. The lack of serotonin in the brain is thought to cause depression in people, thus M. vaccae's effects on the behavior of mice may be due to increasing the release of serotonin in parts of the brain that regulate mood.

The new research supports this hypothesis, but future studies will be designed to determine if M. vaccae, other bacteria, or pharmaceutical compounds have antidepressant properties through activation of this group of serotonin neurons.

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What Is an Herbalist?

Jackie Johnson

Heart members were discussing this question at our meeting last month. The answer seems to be quite perplexing.

Is it someone who cooks with herbs? Or cleans with herbs? Is it the person who has grown them in their backyard for the past forty years and has incorporated them into all facets of their life? Or the person who used them to the point they felt they wanted and needed formal schooling to learn their chemistry, history, and research? Is it the person who gives herb classes? Or the person who hangs out a shingle? Can you be an ―herbalist‖ at 30? Or do you have to be 40 or 58?

In the 90‘s and early 2000‘s Frontier Natural Products, Norway Iowa, hosted wonderful HerbFests annually. The speakers were off the bookshelves. They were knowledgeable, helpful and willing to share.

Two statements made to me by nationally known herbalists, impacted my herbal being. One was in the context of the person‘s career in helping others. He spoke about a client whom he was helping with a particular extract/tincture. He said he had a choice – he could have the gentleman come back every other day for a $5 tincture, or he could teach him to make it himself. He chose the latter. One can easily appreciate his philosophy.

Another herbalist/author/teacher was asked what it took to become an ―herbalist‖. He replied ―You‘ll know when you‘re ready to say ‗I am an herbalist‘ ‖. Rather than setting the bar low, he had set it very high and I think he knew that.

There are many paths to the same destination; there are various types of herbalism. Is one better than the other? No, but perhaps one is a better fit for a particular personality type. If you study any of them, you‘ll find each will get the herbalist to a very close result. Maybe not the exact same herb, but with overall similar results - no matter which continent their herbalism is based upon.

What is better – the four year degree from an herbal university, an herbal internship, or 25 year veteran of learn as you go? Is the degree worth the paper it‘s written on? It depends. Is 25 years experience worth the title of herbalist? It depends. Does authoring a book make one an herbalist? It depends.

Which one would I want beside me if needed? Personally, my skeptical left-bran personality would prefer someone with both. I value practical experience. But I also want the discipline and focus that comes in the earning of that degree. I remember when earning by BS (in Criminal Justice – true left brainer) thinking why on earth I needed some these classes. Now, years later, I understand. It gives me a greater

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perspective; the opportunity to recognize there may be several choices and methodologies to solve a problem.

Whichever method you feel is your best fit, check out the ―other‖ methods. Each is fascinating in its own way and could offer growth and wisdom.

Gardens to Visit

The Garden Door – Door County

The Garden Door in where else, Door County! This Garden is located at 4312 Highway 42 – just north of Sturgeon Bay. It is open from dawn to dusk during the spring, summer and fall. Be prepared to come away with lots of great ideas for your own garden (and a camera is always helpful for remembering!).

It features: A rose garden, pond, aquatic plants, raised veggie beds, butterfly garden, annuals, perennials, tunnel and sound gardens, ornamental grasses, rock garden, shade garden, and an herb garden. It also has a grape experimental garden from which much can be learned. Sprinkled through-out the garden is some wonderful art for the garden.

If you are into fairy gardening, you‘ll absolutely want to include this on your journey north. It houses a large and very creative garden fit for any troop of fairies to occupy.

Thanks to the Door County Master Gardeners, the UW Peninsular Agriculture Research Station and the UW Extension Service for developing and maintaining this treasure.

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Herbal Vinegars

Mary Learman, Heart and MGV

I think the one comment herbies hear more than any other is ―I

don‘t know what to do with my herbs now I have grown them.‖

Actually, it is not mandatory that you do anything with them. You can just let them

grow and enjoy their looks and scents with the bees and the butterflies. Use them to

fill in bare spots in your garden; plant them with your vegetables and let them help

deter pests; Snip a handful and throw into salads, stews and soups. Hang bunches in

the house and benefit from their wonderful odors.

However, if you are determined to be industrious, why not start with vinegars.

Combine herbs, berries, flowers with vinegar to make a tasty condiment that can

have a health benefit too. The ancient civilizations from Egypt and Rome onwards

have used vinegars with honey, brine, thyme, or squill, as cures for many ailments.

The basics of herbal vinegar making are simple. Use a good vinegar - wine, rice or

apple cider. White vinegar is for cleaning, not consumption. Use wooden, not metal,

spoons. Clean jars. Here is a standard recipe but if you want to try a small batch,

just halve the quantities.

Basic Herb Vinegar

1 cup of roughly chopped fresh herbs of your choice

3 cups vinegar

A wide mouth jar

Wash the herbs and dry thoroughly before chopping. It will not affect the flavor but water will cloud the vinegar and look unappetizing.

Fill the jar with the herbs. Pour in your vinegar, making sure the herbs are covered to prevent mold.

Push down with a wooden spoon to bruise the herbs and release the flavor. Stir to release any bubbles. Cover tightly. If using a metal lid, cover jar with plastic wrap before sealing. Store in a dark place for 3 to 4 weeks, shaking the mixture every other day.

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Taste test. If the mixture taste too strongly of the herbs, add a little more vinegar; if too vinegary, repeat procedure with fresh herbs. You can use the same liquid but discard the old herbs.

Strain the herbs using a plastic strainer lined with cheesecloth until the vinegar is clear. Pour vinegar into bottles. Add a sprig or two of herbs for decoration, pushing them down to ensure they are covered with liquid.

Let your choice of herbs dictate which vinegar you use. Apple cider vinegar will add a tart and subtle fruity flavor suitable for dill, bay leaves, lemon balm, chives and tarragon. Red wine vinegar is more robust and works well with thyme, rosemary, oregano, mints, sage and savory. For

basil, parsley, cilantro, lemon balm, Try white wine vinegar. Love malt vinegar? Try a mix of tarragon, garlic chives and whole cloves. Make some chive flower vinegar, using white wine vinegar, and watch the delight on your family‘s faces as you place the beautiful jewel-colored mixture on the table.

Try adding some berries. We all love raspberry vinaigrette so try strawberry or blueberry variations. Add some flowers – nasturtiums add a wonderful peppery undertone and a beautiful golden color. Violets and roses should be tasted too. Don‘t just limit these wonderful flavors to your salads. Let them brighten the taste of soups and stews and vegetables will

benefit from their zippy taste too. How much more exciting your salad blends will be if you use your own vinegars.

There are many excellent recipes available from your favorite herb cookbooks or on the internet, so go ahead and experiment – the sky is the limit!

Parsley, Sage, Rosemary and Thyme Vinegar

2 c. red wine vinegar

6 sprigs fresh parsley

1 tsp. thyme leaves

½ tsp. each sage and rosemary leaves

Pinch sea salt (optional)

Use directions given above.

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Strawberry Vinegar

1 pint fresh strawberries, washed, halved and hulled

2 cups apple cider vinegar

½ c. sugar

Pinch sea salt (optional)

Set 1/4 cup strawberries aside and place remaining berries into a large bowl. Pour vinegar over strawberries. Cover and set aside 1 hour.

Transfer vinegar and strawberries to a large pan. Add sugar and bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Strain mixture, pressing out as much liquid as possible. Pour vinegar into a jar. Add reserved strawberries. Cover tightly.

“Adopt the pace of

nature; her secret is

patience.”

Ralph Waldo Emerson

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A Woman’s Toy

By Karen Howe, Fox Valley Herb Society

I have arthritis in all my joints. Last year in May I

planted my garden in the ground the normal way,

and, I just about killed myself trying to kneel on

the ground, balance on my knees and do the planting and maintenance. I almost cried

when I realized that it was very possibly the last time I would ever be able to have a

garden because of my physical problems.

Rather than giving up gardening, or trying to put everything in pots on stands, I

decided to build something that would be suitable for my needs. An elevated garden

was the answer. I looked into the elevated planters that were for sale in the garden

books and websites. They were above the ground, but getting them as high as I

needed proved to be very expensive. So, it seemed rational to me to invest a little

more money and have one built to my specifications.

You know how it is when you get an idea in your head and it suddenly grows and

grows way out of proportion? Well, it certainly did with this project. I liken it to men

who have to have bigger and better toys. I just went nuts designing and plotting for

this thing.

Now, most people have their gardens out in the back away from the house in a sunny

location. Many are at the back end of the lot, or behind the garage. Well, I guess I‘m

not like most people. I wanted this garden at the back of the house with just enough

room (about 18‖) to walk on the back side of the garden. I also wanted it to be

aesthetically pretty and to match the contour of the previously set landscaping lines.

It would also be located just outside my patio doors so I wouldn‘t have to walk very

far to get to it.

So with the location set, the next step was to design it. I ended up with specifications

of approximately 17 feet long with the widest point of 5 feet long. It is 15 inches deep

so it can accommodate carrots. It came to my home in four parts. Each part was

bolted rather than nailed. That way if anyone wanted to take it apart or move it, it

could be done easily. The floor consisted of 2x4‘s stacked width side up and side by

side. The sides were 2x6‘s. The chances of it ever rotting out are very slim, and it can

accommodate any weight of dirt.

I used pre-treated wood, but worried about the chemicals entering the dirt making it

unhealthy. So, I spoke with my developer at Schmalz Landscaping and he said not to

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worry about it, that they used pre-treated wood on all their elevated planters and the

chemicals really didn‘t do any harm. Just the same I lined the garden with black

plastic that I got from Menards and poked drain holes in it. I didn‘t want to take any

chances.

I filled the garden with 30% compost and 70% black dirt. That is probably a little more

compost then is recommended. I had to be sure that it was well mixed. The fellow

that brought the compost also brought the dirt and was kind enough to give it a good

tilling right in the garden.

So, now the garden was set. And, I stared at it dreaming of the day it would be warm

enough at night to plant something other than carrots and onions and other hardy

veggies. At the end of May I planted my seeds and put in the fingerling tomatoes,

peppers, etc. that I had started in the house. Then the winds came. Fortunately, I

knew that protecting the fingerlings against the wind was essential. So, I cut the

bottoms out of paper cups that were tall enough to protect the plants. I built up the

mud around the bottom of the cups to prevent them from blowing away. It worked

pretty well and you know how nasty those winds were. Only a few cups blew away,

and all my plants survived. Now I hope and pray we don‘t get any hail storms to do

them in. But, with the Wisconsin weather the way it has been, you never know.

So, now I go out daily to water the garden from my rain barrel and to pull all the tiny

weeds and grasses that are coming up. I‘m happy that the bunnies and other small

creatures can‘t get at them. I put pinwheels in the garden to keep the deer away and

all seems safe for now. It is a labor of love and fun. And, all I have to do is look out

my office or living room windows to see if water or weeding is necessary. I feel very

fortunate that I am still able to indulge my passion, gardening. I love my new

woman‘s toy.

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Donna M. Duffy dmduffey@gmail.com

―Savoring the Herbal Flavors of Provence‖ is a 120 page cookbook developed by a

team of members of the Madison Herb Society after a trip to the Provence region of

France in 2007. The Provence countryside is filled with a large variety of naturally

growing herbs. The people and cuisine are greatly influenced by Mediterranean

cooking. The region is casual. A reliance on seasonal ingredients and simple

preparation provides delicious meals. Olive oil and garlic often serve as basic

ingredients.

Many herbs are used in the dishes of Provence, but for an authentic Provencal flavor

the blend should reflect the typical Provencal base. Best when used as a fresh

mixture, the most important ingredients include BASIL and LAVENDAR, combined with

FENNEL SEED, ROSEMARY, MARJORAM, SAGE, SAVORY, and THYME. Fresh or dried

herbs may be used.

The recipes given in ―Savoring the Herbal Flavors of Provence‖ for a typical Provencal

blend follow.

Dried Herbes de Provence:

3 T. marjoram

3T. thyme

3 T. savory

1 tsp. basil

1 tsp. rosemary

½ tsp. sage

1 tsp. fennel seed

Fresh Herbes de Provence:

3 T. oregano leaves

3 tsp. thyme leaves

1 tsp. basil leaves

1 tsp. sage leaves

3 T. savory leaves

2 T. lavender flowers

1 tsp. rosemary leaves

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The book is generously sprinkled with tips, explanations, specialties of the Provence region, and

an entire chapter on some of the basic essential recipes that help make a French recipe

complete.

Reliance on local products in the region adds goat cheese to the basic mix of ingredients. Goats

thrive on Provence‘s rocky terrain where they‘re able to reach the sparse vegetation. The

following recipe contains many of the ingredients used in Provence.

Goat Cheese and Roasted Garlic Dip:

1 large head garlic (about 12 cloves) 1 package (5.5 oz) mild goat cheese

¼ c. sour cream ¼ cup real mayonnaise

1 T. Dried Herbes de Provence ¼ tsp. salt

¼ tsp. fresh ground black pepper

Preheat oven to 400 degrees F. Cut off the top of the garlic bulb to expose the cloves. Place

bulb in aluminum foil and roast it about one hour or until soft. Cool. Squeeze the garlic pulp

into a large bowl and mash. Stir in goat cheese, sour cream, mayonnaise, Herbes de Provence,

salt, and pepper. Refrigerate at least overnight before serving. Serve with fresh vegetables or

bread sticks.

To accompany the vegetables, dip and bread sticks:

Provencal Bean Soup:

2 15 oz. cans chickpeas 2 15 oz cans navy beans

1 quart chicken or vegetable stock 1/3 cup lemon juice

2 cloves garlic, pressed or minced 2 bay leaves

½ tsp. dried summer savory ¼ dried thyme

½ tsp. crushed red pepper 1 T. toasted sesame seeds

Salt and pepper or cayenne to taste Chopped fresh parsley

Olive oil

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Recommended variation:

Four 15 oz. cans of chickpeas can be substituted for the chickpeas and navy bean combination.

Drain and rinse each can of beans separately. Put one can at a time in a food processor with

about 1 c. stock and blend until smooth and creamy. Pour beans into soup pot and stir in any

remaining stock and the lemon juice. Add garlic, bay leaves, summer savory, thyme, and crushed

red peppers. Bring slowly to a simmer over medium heat; cover and simmer about 20 minutes.

Stir in the sesame seeds and adjust the seasonings. The amount of salt needed will depend on

the amount of salt in the beans and stock used.

To serve, ladle into bowls and top each bowl with 1 tsp. olive oil and chopped parsley.

Serves 4 to 6.

I haven‘t mentioned the Entrees Chapter. My attention has been drawn to one of my

favorite herbs, lavender, which is found in abundance in the Provence region. As you drive

through the Provence Region the back roads fill your eyes with the trademark Provencal

colors – the purple of lavender, the yellow of sunflowers, and the gray-green of olive leaves

– while winding past olive groves, cherry orchards, vineyards and LAVENDAR FIELDS!

There are other chapters and many more recipes but I have to include this recipe.

Chocolate Lavender Cake:

4 eggs, separate whites and yolks

¼ tsp. salt

8 oz. semisweet chocolate, broken in 1-inch

pieces

3 T. Amarone wine

(Variation: brandy or Marsala may be used)

8 T. unsalted butter cut in ½ inch pieces

2 T. sugar

1 tsp. finely crushed dried lavender blossoms

½ c. sifted all-purpose flour

1 c. fresh raspberries

1 tsp. confectioners‘ sugar

Preheat oven to 375 degrees F. Butter and flour the bottom and sides of a 9- inch spring form

cake pan.

In small bowl, whisk egg yolks until well blended. In separate bowl, add salt to egg whites and

using an electric mixer, beat to form stiff peaks.

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In medium saucepan: Over low heat, combine the chocolate, 2 T. of the wine, butter, granulated

sugar, and lavender. Heat, stirring constantly, until the chocolate is completely melted and the

mixture is well blended. Remove from heat and let cool 30 seconds. Slowly pour in egg yolks,

whisking constantly until well blended. Add flour in 3 batches, stirring until blended. Use rubber

spatula to fold egg whites one at a time into the chocolate mixture. Pour batter into cake pan.

Bake 25 minutes or until a knife tests clean. The cake will be puffy, but will fall promptly upon

removal from the oven. Let cool about 10 minutes, then release sides and slide cake onto serving

plate. Let cool completely.

Combine raspberries and remaining wine. Let stand. Remove berries from wine and arrange on

top of cake. Sift confectioners‘ sugar over top.

Entrees will have to wait for another time!

This cookbook truly captures the taste and the feel of Provence (I didn‘t even cover the

tapenade, pate, or ratatouille).

Eat like you live in the French Countryside!

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THE HARVEST

FOR THE NEW GARDENER by Pam Lundgren, Madison Herb Society

Now that summer is in full swing and our plants are growing with energy, it is time to consider one of the great benefits of growing herbs, which is using them. Although harvest practices vary according to herb type, there is on rule that holds for them all. Never harvest just leaves and leave bare stems since your plants will soon stop thriving.

In general, harvesting should be done in the morning after the dew has evaporated. An added advantage is that the warmth of the day will have drawn up the essential oils into the parts of the plant that you are harvesting. It is commonly held that the flavor obtained is best before the plants flower. However, herbs may be harvested all season with as much as two-thirds of perennial herb being picked in spring and summer and as much as one-third of the plant in the fall. More is not picked in order to allow the plant to re-grow and harden off before winter.

Some specific harvesting tips:

Basil, tarragon, marjoram, and oregano become more bushy when the growing tip is

pinched out.

Mint should be harvested by the stem since pinching the growing tip can result in

small side leaves.

Parsley, sorrel, lovage, and salad burnet should have the outside leaves and stems

removed to allow growth to continue.

Rosemary, thyme, and sage can have small sprigs removed.

Chives can be cut to one and one half inches and then re-grow.

Thyme can be picked all year, but let the new growth harden before winter.

For a more complete description of harvesting herbs, see the ―Harvesting and Preserving Herbs‖ chart on what, when and how to preserve from The Pleasure of Herbs, by Phyllis Shaudys. Enjoy your harvest!

Madison Herb Society Newsletter Volume VII, No. 4 July 1, 1991

Additional tips and explanations about harvesting herbs are given in the following article published in the July/August 2004 Madison Herb Society Newsletter.

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YOUR HERBAL HARVEST by Lauri Lee, Madison Herb Society

The most important thing to remember about herbs is ―don‘t forget to use them!‖ Most of the herbs that people plant are greatly underutilized. It‘s possible to get several harvests throughout the growing season if you pay attention to getting the most out of your herb garden. While there are guidelines for getting maximum flavor, don‘t let that stop you from popping outside any time of the day or night that you need something fresh to add to your meal. The guidelines mentioned below are helpful if you are planning on drying your herbs to use in the winter for teas, blends, and medicinally. Tips on Drying Herbs for Maximum Flavor Herbs can be dried in any number of ways. Here are some of my favorite drying methods:

Tie the herbs into bundles and hang them in a dry, well-ventilated place. Don‘t make the

bundles too large so that air can move through the herbs allowing them to dry quickly and

thoroughly.

You can air-dry the herbs by placing the leaves onto screens.

Place herbs in a large paper bag that you shake twice a day. The bag helps keep the dust

off but make sure there is good air circulation to avoid mold and mildew.

For best flavor retention do not dry herbs I n a conventional or microwave oven as

essential oils volatilize at 85 to 110 degrees F.

Dry small-leaved herbs such as rosemary and thyme on their stems.

As soon as the leaves are dried to crispy, gently rub the off the stem. The flavor is best if

you don‘t crumble or grind the herbs until you are ready to use them.

To use dried herbs in recipes that call for fresh, substitute about on half as much dried

herbs as fresh. Results may vary depending on the drying method and how much essential

oil is retained.

Harvest herbs right after the dew has dried in the morning for best flavor.

Madison Herb Society Newsletter July/August 2004

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Summer Herbal Musings: Raspberries By Linda Conroy of Moonwise Herbs,

Madison Herb Society I spend many of my early summer evenings harvesting raspberries. They seem like they bear fruit forever. Every day I am greeted by red juicy ripe berries that had not been there the day before. The variety is called ever bearing and rightly so! There are also a lot of new canes, so I am confident that next year's harvest will be abundant as well. I am grateful for these berries and I cannot help eating as I pick-you know that old adage one for the bucket and one for me. The ones that do make it into the bucket are becoming jam, soda and/or going into the freezer. I am happy to see these put up for the winter months, as I trust they will help my body stay healthy and strong. Raspberries contain a whole spectrum of nutrients including vitamin C, folate, iron and potassium. Raspberries also provide high amounts of insoluble fiber (thanks to all those little seeds) as well as a fair amount of the soluble fiber pectin, which helps control cholesterol levels. They are a good source of ellagic acid and other cancer-fighting antioxidants. Since cooking does not destroy these compounds, raspberry jam is a beneficial source of these nutrients! In addition to the health benefits of the berries the leaves of raspberries have long been used by herbalists and midwives as an herbal infusion. The leaves are a powerful uterine and pregnancy tonic. They contain an alkaloid called fragrine which is tonifying to the muscles of the pelvic region, including the uterus itself. Raspberry leaves also contain a fair amount of nutrients. They are rich in vitamin C, contain vitamin E and an easily assimilable calcium and iron. They contain vitamins A and B complex and many minerals, including phosphorous and potassium. Raspberry Leaves are best known for their ability to support the uterus throughout pregnancy. But did you know that it can help increase fertility for both men and women? The nutritive value of this plant, both leaf and berry is impressive. The leaf is easy to dry. Simply gather and either hang or lay the leaves on a basket in a shady dry place. The leaves will dry within a day or two and then place them in a paper bag for storage. In the summer drink infusions of the leaves, chilled with a few berries added for a refreshing nutritious beverage.

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

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Face, Tongue and Nail Analysis

August 20 and 21 – Green Bay, Wisconsin – Ramada Inn

CNHP (Certified Natural Health

Professionals) presents: Through the face,

tongue and nails, the human body clearly and

visibly demonstrates imbalances in the body

without the need for expensive equipment or

verbal dialogue.

Derived from traditional Chinese medicine,

this seminar will analyze the face‘s

structure, lines and markings; the tongue‘s

color, coating and spotting; and the different

nail types, characteristics and anatomy.

Learning the meaning of different

characteristics of the face, tongue and nails

allows anyone to quickly and easily assess

weaknesses that may be unknown to the

individual.

This is a very inexpensive tool to gather a

large amount of information even from a

distance. By understanding and using the

methods the Chinese have been using for

years, the student will be much more

prepared for any discussion on health.

You will never "look" at someone the same

way again!

Highlights

•Learn and understand how markings and

signs found on the face, tongue and nail

relate to the body‘s systems, organs and

glands

•Detailed information on the anatomy of the

tongue

•Understandable overview of traditional

Chinese health philosophy

•Learn what the different face shapes are

and how they relate to the five elements

•Time to interact with students and practice

what you have learned

Notes

Please bring small hand held mirror, 4 - 5

colored markers or pencils to use with your

manual, and a small hand held flashlight.

Nursing CEUs: Approved for 12 hours of

Continuing Education for nurses

Massage Therapy CEUs: Approved for 13

NCBTMB CE hours. These courses are

designed for Massage therapists’ personal

wellness and not to be performed on

massage therapy clients. To do so requires

additional certification.

Hours: Saturday 9am to 5pm, Sunday 8am

to 3:30pm

Pricing: *Early registration: $200.00,

Regular registration: $225.00, At the Door

registration: $250.00.

Certified Natural Health Professionals, Inc.,

220 Parker Street • Warsaw, IN • 46580

www.CNHP.org

www.facebook.com/CNHPS

To sign up or learn more, call CNHP at (800)

321-1005 or email information@cnhp.org.

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For the Cooks Among Us

QUIZ ANSWERS

1. Mint (Lamiaceae) 6. Calendula

2. Lentils 7. Horse radish

3. Skullcap 8. Thistle

4. Basil 9. Nettle

5. Flax 10. Elder

Horseradish Sauce - Source – Unknown

1 pint whipped cream

3-4 tbs. horseradish, grated

1 tb. Vinegar

1/2 Tsp.. Salt

Sugar to taste

1/2 Ts. Pepper, coarsely ground

Fold the horseradish and vinegar into whipped cream. Adjust seasoning with salt,

sugar, and pepper. Roll into greased parchment paper and freeze. To serve, cut

into slices. Goes well with asparagus, beef, ham, corned beef, tongue, smoked

fish and seafood.

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KELP SEASONING MIX - Source: Wendy Leino, Bay Harbor Michigan Optional: ½ Cup Sea Salt (the less refined the better) 1 Tsp Oregano Leaf 1 Tsp Thyme Herb 1 Tsp Basil Leaf 1 Tsp Dried Garlic 1 Tsp Chives 1 Tsp Celery Seed 2 Tsp Onion Powered ½ Tsp Ground Rosemary Leaf ½ Cup Parsley leaf 1-2 Tsp Powdered Kelp ½ Cup Nutritional Yeast Mix ingredients together and store in a clean, dry jar in a cool, dark place. Adjust the quantities if you wish (Wendy prefers to use Tablespoons instead of Teaspoons). Use according to your taste (Wendy likes to put the mixture in a grinder so she can use more coarse salt).

Tomato Pie - From Susan Wittig Albert’s Mystery Novel

2 cups fine bread crumbs (5 slices day old bread)

1 t. dried basil

½ t dried oregano

¼ t dried thyme

¼ t garlic powder

6 large tomatoes sliced thin and drained on paper toweling

¼ cup chopped fresh basil

¼ cup chopped green onions

2 cups grated Cheddar or Swiss cheese or combination

Preheat oven to 325. Mix the bread crumbs and dried herbs and press half on the bottom of a butter 9‖ pie plate. Arrange half of the tom slices overlapping. Top with half of the fresh basil and green onions and half the cheese. Repeat for a 2nd layer. Drizzle the eggs over this layer and add the remaining bread crumbs. Mix nutmeg and parmesan and sprinkle over top. Top with diced bacon.

Bake 40-45 minutes. Until bacon is crisp. Cool 15 minutes. Slice. Serves 8

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Garden Quiche - From: Kristin Urban, NEWHSA

Make a single pie crust and line your pie plate or quiche dish with the pastry.

Filling suggestions:

Zucchini & onion, basil, parsley, oregano

Spinach or Swiss chard with bacon, onion, basil, savory

If you are using bacon, sauté until well cooked. Drain to 1 tsp drippings.

Sauté onion and zucchini with 1 tsp butter and 1T olive oil.

If using Swiss chard, cut out the ribs, dice them and sauté with onion then add bacon and chopped Swiss chard.

Sauté veggies with spinach or chard until well wilted.

Mix together two large eggs and about 2 cups shredded mozzarella or Muenster or cheddar cheese (fresh is best).

Mix the eggs/cheese mixture with the veggies and put into pastry lined quiche pan.

Make at least 30 minutes at 375 degrees

Hot Pepper Jelly – From: Jackie Johnson

1 cup seeded and chopped green peppers (about 2)

¼ to 1/3 cup jalapeno peppers, rinsed and seeded (about 10)

6 cups sugar

1 ½ cup apple cider vinegar

1 bottle Certo

Green food coloring (optional)

Use stainless steel or glass pans.

Place peppers in a food processor with 1 cup vinegar. Blend until smooth. Pour into a 5 quart pan. Rinse blender with remaining vinegar. Add to peppers and stir in the sugar.

Over medium heat, bring the mixture to a rolling boil that you are unable to stir down. Remove from heat. Let stand 5 minutes. Skim foam off. Stir in Certo and green food color. Pour into jelly jars and let set.

Keep in refrigerator. Can be stored for up to 12 months. You can also can for longer life.

Serving suggestions: Put a dab of cream cheese on a cracker (Ritz or Wheat Thins are great) and top with jelly.

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Herbal Organizations

Herbs In Thyme – Green Bay Area

Submitted by Jane Cole

Herbs in Thyme is an herb study group that began in 1985 under the leadership of Barbara Heike. In the beginning we got involved authenticating the medicine garden at Fort Howard Hospital in Heritage Hill (the garden disappeared a number of years ago to make room for a road), and presented programs at their festivals.

We partnered with Master Gardeners in growing herbs at the Extension gardens and presenting several Herb Days and programs for them. We were part of the first 6 years of Green Bay Botanical Garden Fairs, planted the first herb gardens when a grant was received to develop the garden below the Schierl Wellhouse. We donated programs and started the Renaissance Fair to help raise funds for the herb gardens.

The group has fluctuated in size over the years and at present numbers 12. We continue to help maintain a couple of the herb beds at GBBG, and are helping re-establish gardens at Historic Hazelwood.

News from Local Herbal Organizations

Northeast Wisconsin Unit’s Harry Potter Celebration Saturday, July 23, 2011 – Debroux Park – Bellview (Green Bay) We‘re celebrating the newest Harry Potter movie with a kids (of all ages) celebration in the park. $5 admission. Look for a little finger magic and turn newspapers into pots, and seeds into salads. Identify some weeds that can make you sick or healthy. Create a dream pillow to better sleeping at night. Check out the Forbidden Forest scavenger hunt and get a magic name from the Wizard Wulfric. There will be a freshmen trolley available for treats. Parking is a snap and bathrooms are available. For more information: mugglementor@hotmail.com Address for GPS: 2900 Brighton Place Janesville Herb Society

Saturday August 27 – Horseradish – Herb of the Year

The Janesville Area Herb Society invites all our herb friends to come to Janesville on Saturday, August 27. The members will present an educational program featuring Horseradish, the 2011 Herb of the Year. We will be busy preparing our traditional fried green tomatoes....yummy, with horseradish sauce. There will be a display of

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recipes and food items using horseradish. There will also be a table filled with herbal gift items for sale. Visitors can sample many kinds of heirloom tomatoes, peppers and cucumbers presented by the Master Gardeners. Rain or shine, come and enjoy the Garden Festival, a free educational event sponsored by the Rock Prairie Master Gardeners with the Janesville Area Herb Society and other groups participating. Come to the Rotary Botanical Gardens at 1455 Palmer Drive, Janesville, WI. For more information call Deb Grams at (608)346-0505 or go to the Rotary Botanical Gardens website. Herb Society of America – Central District The Magic and Lore of Herbs – Saturday, September 17, 2011 – Boerner Garden Milwaukee 9 – 4. You don‘t have to be a member to join us for a day of fun and herbs. Learn how to make magic potions, and some of the lore and legends of our common day plants. A local Wisconsin Chakra Garden will be explained by its owner and designer. For more information: scentedgardens@msn.com

MADISON HERB SOCIETY'S 29th ANNUAL HERB FAIRE Saturday, November 5th from 9 AM to 2 PM - Olbrich Botanical Gardens We're trying something new this year, so get ready for an exciting day. The theme is "HERBAL EDUCATION" and the event is FREE. It will include popular herb speakers, herb vendors and our own Madison Herb Society booth with homemade products and copies of our newest book--COOKING WITH MINT. Highlighting the day will be our first-ever Herb Activities Room. Here visitors will get hands-on herb experience. They'll be stations where you can make your own Thanksgiving Herb Packet (with recipes) or Bay Laurel kitchen ornaments (with recipes) or see how herbal household products are made. We'll also have demonstrations on herbal wreaths, nosegays, tussie mussies and a Q & A station with herb growing information. Join the fun on Saturday, November 5th and invite your friends and neighbors. For more information check out our web site: madisonherbsociety.org

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Pesticide Residues Taint 98 Percent of Apples

The Wall Street Journal - Published June 13, 2011

The apple industry faces a potential public-relations headache in the

wake of federal testing that found pesticide residues in 98 percent of America's

second-most-popular fresh fruit, the highest rate among the produce screened by the

U.S. Department of Agriculture in a yearly survey.

In the vast majority of cases, residues of the 48 different pesticides the USDA found in

its sampling of apples — the nation's most widely consumed fresh fruit after bananas

— were within amounts that federal regulators consider safe to eat.

But the department's study has prompted the Environmental Working Group, a

Washington-based consumer-advocacy group, to put conventionally raised apples at

the top of its latest "Dirty Dozen" list.

That list, which identifies the fruits and vegetables the group says are the most

contaminated with farm chemicals, is slated to be released Monday.

The USDA also found pesticide residue on more than 90 percent of samples of six

other types of produce: grapes, strawberries, cilantro, potatoes, oranges and spinach.

Before testing, laboratory workers washed the samples under cold water for 10

seconds to mimic the way consumers were expected to handle the foods at home.

The Environmental Working Group, which says it uses USDA and other government

data to compile its lists, isn't advising people to stop eating those foods. "The health

benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide

exposure," said Sonya Lunder, a senior analyst at the group.

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Calendar

July 23, 201 – Green Bay area: NEW‘s Magical Herbs in celebration with the Harry Potter movie. Join us at Debroux park in Green Bay for a day for kids (of all ages). Workshops for potions, dream pillows and scavenger hunts. For more info: mugglementor@hotmail.com

August 6, 2011 The United Plant Savers has chosen Wisconsin for their one and only conference this year! The conference: Planting the Future Conference, will be held in LaFarge, Wisconsin at the Kickapoo Reserve. It will include regional speakers: Sam Thayer, Linda Conroy, Jim McDonald, Kathleen Wildwood, Jane Hawley and many more! Don't miss this exciting event! For registration and more information see: http://www.unitedplantsavers.org/content.php

August 23, 2011 – Green Bay area - Fermentation for Herbalists and Health Enthusiasts - Learn to promote health through these time honored preservation practices. Fermented foods are made by a technique that relies on the breakdown of carbohydrates and proteins. When we combine herbs with fermented foods, we increase their nutrient density and thus their healing potential. During this program we will make and/or sample a wide spectrum of fermented foods that include herbs in their preparation. Participants will leave inspired with cultures and recipes for future experimentation. Linda Conroy will present her program Tuesday August 23, 2011, 6:30 PM at the Brown County Aging Resource Center 300 S. Adams St; Green Bay, WI. The cost to participants at this special offering is $10.00 a person, as Herbs in Thyme is sponsoring her presentation and hopes to raise enough money to pay her speaking fee. Reservations may be made by August 18 with Jane Cole, 1002 Twilight Drive, DePere, Wi 54115; checks payable to Herbs in Thyme. Jane can be reached by email: dragonflyjc@gmail.com or phone: 920-336-0533

August 18-21, 2011 - Moonwise Herbs 5th Annual Women‘s Herbal Immersion. This program takes place on Rock Island, Wisconsin by Linda Conroy of Moonwise Herbs. Learn about wild edibles, local medicine and much more! For registration, cost and more information see: http://www.moonwiseherbs.com/rockisland.htm

August 27, 2011 - The Janesville Area Herb Society invites all our herb friends to come to an educational program featuring Horseradish, the 2011 Herb of the Year at the Rotary Garden in Janesville. For more information call Deb Grams at (608)346-0505 or go to the Rotary Botanical Gardens website.

November 5, 2011 – Madison Herb Society‘s 29th Annual Herb Faire – Olbrich Gardens from 9 – 2. . For more information check out our web site: madisonherbsociety.org

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2011 Contributors

Wausau Thymekeepers

Northeast WI Unit of HSA

Herbs In Thyme

Madison Herb Society

Heart of the Valley

Fox Valley Herb Society

Sauk County Master Gardeners Dubuque Herb Society

Wisconsin Unit of HSA

Janesville Herb Society

Southeastern Minnesota

Outagamie County MGVs