Category Archives: Herbs

Gardening, Herbs

Death of a Rosemary

My Rosemary always dies when I bring it indoors so I thought I’d pass this information along. The easiest way to grow rosemary indoors is to grow the plant in containers. If your rosemary is in containers, start acclimating the plant to the diminished light it will receive when brought indoors. Rosemary requires full sun and even the brightest window is not the same as a sunny garden. If there is time, start acclimating your rosemary by moving it to a shadier part of the garden for part of the day. The longer you are able to do this, the better suited the plant will be to the indoor environment.
Light: Place rosemary in the brightest window you have. If the plant starts to struggle due to lack of light, add a florescent light to the mix.
Humidity: Powdery mildew is a challenge for rosemary whether it is grown outside or indoors. To reduce the likelihood of mildew, use a fan to create a breeze for a few hours a day. The less humidity the plant is exposed to the better.
Water: Rosemary does not like wet feet; AKA wet roots. Once the top inch of soil is dry, water the plant. During the winter, the plant will naturally start to slow its growing process and will require less water.
Cuttings: If you don’t have potted rosemary, or maybe you don’t have rosemary in your garden, worry not. Simply take a cutting, with permission of course, from a friend’s plant.
The best time to take cuttings is in the spring when the plant is vigorously growing. However, fall cuttings will work, too. Take a cutting with clean pruners from the youngest, healthiest looking branch, at least 4 inches long measuring from the tip towards the plant. Remove the bottom leaves with pruners—do not rip or pull leaves off the plant.
1. Dip the end in rooting hormone powder and place it in bright light in a jar of water. Only the part of the stem that has been cleared of leaves should be in the water.
2. Refresh the water every few days.
3. Once roots emerge, plant in fresh potting soil amended with sand, vermiculite or perlite for optimal air and water circulation. Rosemary does best in loose, well-draining soil. You can plant it directly to its permanent container or use smaller containers until the plant has established a solid root base.
4. Consider using a permanent, decorative container at least six inches deep with adequate drainage that you can use year-round, indoors and in the edible or ornamental garden as a focal point.

– Alaina Meister

Herbs, News

Peppers /Capsicum/Cayenne or Capsaicin : Herb of the Year 2016

The International Herb Association [http://www.iherb.org/117-2/] has selected Peppers/Capsicum as the herb of the year for 2016. It is an interesting choice as peppers, chili peppers or whatever you choose to call them have been around for thousands of years and are celebrated in many cultures. There is evidence that Native Americans have used peppers both as food and medicine for at least 9000 years. Traditional healers in India, China, Japan and Korea have also been known to use peppers for both culinary and health benefits. Those folks who don’t like spicy foods may baulk at the idea of eating hot peppers but peppers come in hundreds of varieties ranging from mild red paprikas and sweet pimentos to fiery hot varieties. The essential ingredient is cayenne, an oily compound well known for its many health benefits. Capsaicin is an active component of chili peppers, which are plants belonging to the Genus Capsicum. [spelling is different, not a typo] It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. This short article presents a brief overview. There is plenty left unsaid for those of you who like to write to contribute articles on cultivation, recipes etc. during the coming year.

The hotter a chili pepper is the more capsaicin it contains. Capsaicin has been said to do wonders for the consumer, everything from opening up clogged airways to helping manage diabetes. It is a metabolism booster and will speed up your calorie burning mechanism for a few hours after eating. Capsaicin is said to be anti-inflammatory so it is a good remedy against heart disease. Peppers contain plenty of vitamins A and C along with flavonoids and carotenoids, plant pigments that act as antioxidants.

Cayenne pepper is available in the spice section of the supermarket. It is also known as ground red pepper, not to be confused with black pepper [Piper Nigrum]. Fresh cayenne peppers can irritate or burn skin. Wear rubber gloves when hand-ling fresh hot peppers. Wash hands well after handling and don’t touch eyes or nose. The same goes for the spice. Use a utensil to measure for recipes and not your fingers. Be careful when applying topical capsaicin creams to reduce pain. Be sure to follow directions on the tube.

So MVHS members, lets spice up 2016 with peppers and see how we can use them in our diets, cooking and to better our health. A wonderful chili pepper calendar for 2016 is available at the International Herb Society web site.
How can it be 2016 already? The years do seem to fly by.

Deanna Harwell-Baksh

Herbs

Savory Herb of the Year 2015

Summer savory is a tender annual that grows up to 18 inches tall. It has small bronze-green leaves and very small white or lavender flowers. The leaves are pungent and spicy. It grows best in a well-worked loamy soil. Cut leafy tops when the plants are in bud. Hang in an airy, shaded place until crisp and dry. Summer savory is popular as a condiment with meats and vegetables and is generally considered sweeter than winter savory.

Winter Savory (Satureia montana) is a hardy dwarf evergreen which can be propagated by cuttings; but it is more economically grown from seed sown at the same time and treated in the same manner, as Summer Savory. It has dark green, shiny, pointed leaves much stiffer in texture than summer savory. It is a woody perennial plant growing to 2 feet in height with small white or lavender flowers and does best in a light, sandy soil. Pick young shoots and leaves at any time. The leaves are almost evergreen but not as pungent in winter. It is best dried for winter use. Winter savory is a condiment often used as a flavoring in liqueurs. Its taste is not as sweet as summer savory.

SAVORY STUFFED MUSHROOMS

12 large mushrooms
1/3 cup feta cheese
2 Tbsp. onion—finely chopped
1 Tbsp. fresh lemon juice
1/2 tsp. savory
Salt, pepper
Olive oil

Remove the stems from 12 large (2-3”) mushrooms and finely chop the stems.
Add 1/3 cup finely chopped feta cheese, the chopped onion, lemon juice and ½ tsp. coarsely ground (I just use the palms of my hands) dried savory. Add a few rounds of ground pepper, a pinch of salt and a drizzle of olive oil. Mix well.
Preheat oven to 350° F. Drizzle a bit of olive oil in a shallow baking pan.
Press stuffing into the cavity of each mushroom, mounding it a bit to use all the mixture.  Place a bit of feta cheese on top of each mushroom and place in the lightly oiled pan.  Bake for 10 minutes.  These can be made in advance, covered, refrigerated, and baked just before serving.
-Submitted by Nancy Durnford

PEARL ONION GRATIN WITH PARMESAN,  SAVORY AND THYME

2 lb. frozen pearl onions—thawed
1 cup heavy cream
3 four-inch sprigs of thyme
3 Tbsp. unsalted butter—melted
1 cup fresh coarse breadcrumbs
1/4 cup freshly, finely grated
Parmigiano Reggiano
1/2 tsp. dried savory — crumbled

Heat the oven to 400°F. Put the onions and 3/4 cup water in a saucepan over high heat. Stir and separate the onions with a fork as they heat. When the water boils, reduce the heat to medium, cover, and simmer for 5 minutes. Drain well and pat dry.
Combine the cream, thyme, and 1/2 tsp. salt in a saucepan over medium-high heat. When the cream comes to a boil, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally.
Brush a shallow 2 quart gratin or baking dish with 1 Tbsp. butter. Toss the breadcrumbs, cheese, savory, the remaining 2 Tbsp. melted butter, 1/2 tsp. salt, and several grinds of pepper.
Spread the onions in the baking dish. Remove the thyme sprigs from the cream. Pour the cream over the onions and scatter the breadcrumbs on top. Bake until the breadcrumbs are a deep golden brown and the cream is bubbling around the edges, about 30 minutes. Let rest 10 minutes before serving.

SAUSAGE, WHITE BEAN AND KALE SOUP WITH SAVORY

4 Italian sausage links, remove the
casings
1 large green bell pepper, diced
4 cups chicken stock
1 (14.5 oz.) can cannellini beans, drained and rinsed
4 cups chopped kale
1 sprig fresh savory or 1/2—1 tsp. dried
juice from half a lime
coarse salt and freshly ground pepper to taste

Take the sausages and pinch off little sections, rolling them into little balls.
Add the balls to a large skillet and bring to a medium-high heat. Brown all over, for approximately seven minutes. Add the green bell pepper, a bit of olive oil if needed, and sauté until slightly tender, about three minutes.
Add the stock, beans, savory and kale. Bring to a boil, reduce heat and simmer for about 10 minutes. Add a nice pinch of salt and pepper, to taste.
Add the lime juice.
Serve with crusty bread or crackers.

Books/Articles, Herbs, News

Herbal Liqueurs

Several years ago, I attended a lecture at the Michigan Herb Associates Conference in March on making herbal liqueurs. While I found the topic interesting, the speaker really got my attention when she passed out several samples of her homemade liqueurs at the end of her talk. Thus began my adventure into making herbal liqueurs.
Liqueurs are sweet, alcoholic drinks that are flavored with a variety of different ingredients. Because of the addition of water and sugar, along with fruits, herbs and spices, they have lower alcohol content than most alcohol. ‘Liqueur’ is derived from the Latin word ‘liquifacere” which means to melt or dissolve, since the herbs, spices and other flavorings are dissolved in the base alcohol.
During the 13th and 14th centuries, physicians and chemists believed that herbal liqueurs could treat and prevent illnesses. Many modern medicines are based on plant extracts and some still have alcohol bases today. Benedictine is an herbal liqueur produced in France which uses 27 plants, herbs and spices.
Liqueurs can be made out of most any alcohol base. Pure grain alcohol, 180 to 190 proof is the best, diluted with equal parts water. Next is vodka and brandy or Cognac, a type of brandy that is produced in the Cognac region of France. Rum, tequila, whiskey and gin are a few other alcohols that can be used.
When choosing your base alcohol, remember, the better the quality, the better the liqueur. It isn’t necessary to buy the most expensive; many good quality alcohols are in the low to medium price range. It is smoothness that you want and you will not get that with cheap alcohol. If using vodka as your base, use 80-proof or 100-proof vodka and be sure you buy U.S. vaarieties, since they have to be colorless, odorless and have no flavor of their own.
Use distilled water since it has no taste to compete with the flavors you use. Your fruits and herbs should be fresh whenever possible. Frozen, dried or canned fruits can also be used. The same goes for the herbs and spices that you use.
The flavor of almost all liqueurs improves during storage. Fruit and berry liqueurs should be stored for at least six months for maximum taste. Cream-based liqueurs need to be refrigerated and used within two to four weeks, so make these in small amounts. Aging is essential for good quality and taste of the liqueur. it mellows the liqueur and gives it a professional quality.
Liqueur making does not require the distilling of liquor, which Federal and most state laws prohibit. The base alcohol is already produced, licensed and taxed when you purchase the brandy, cognac, vodka or other spirit to be used.
Making the liqueur consists of a process of adding flavors to a base alcohol to create a new beverage. It is unlikely you will have any problems if you simply add herbs, spices, coffee, tea or fruits to it to change it to a liqueur. Liqueur making dilutes the strength of the base, producing a lower alcohol-by-volume beverage. Also, liqueurs are not usually produced in large quantities; usually no more than one or two bottles at a time. “While you may make liqueurs as gifts, it is illegal for you to sell them”.
The two basic methods are the steeping method and the simple sugar method. Steeping involves adding fruits, herbs and spices to an alcohol and then shaking it every few days to help blend the flavors. The simple sugar method involves making a simple sugar; two parts sugar to one part water, boiling it for a few minutes until the sugar dissolves and adding the cooled syrup to your alcohol and other ingredients.
There is no “right” taste to a liqueur. Your goal is to make something you and your friends like the taste of.
Elderberry Liqueur
1 pint fresh elderberries
1 quart vodka
Half a lemon rind, pith removed
Sugar
Put the elderberries into a quart glass jar and pour over the vodka
Add the lemon rind with pith removed. Seal and put in a dark cupboard for at least a month or two. Pour the vodka through a strainer lined with cheesecloth into another jar and add sugar, anywhere from 1/4 to 1/3 cup or more. shake to combine and put back in the cupboard. After a few days or weeks, the sugar will completely dissolve and the elderberry liqueur is ready to drink.
Tangerine Liqueur
3 cups 80-proof vodka
1 cup distilled water
2 dozen ripe tangerines
4 cups sugar
1 dozen whole cloves
1/2 teaspoon cinnamon
fresh basil or rosemary sprigs
Wash and peel the tangerines. Remove any large pieces of pith remaining on the inside of the peel. Section the tangerines and then cut each section into two or three pieces. Put the pieces and peel in a jar with the vodka, water, cinnamon and cloves. Add white sugar and shake vigorously until the sugar is dissolved. Place in a large glass jar and let the mixture set for a couple of months. Then strain and let the liqueur settle until clear.
Fresh basil and rosemary can be found in the produce section of most grocery stores.
From the Herbal Messenger, Newsletter of the Maumee Valley Herb Society January 2013
Article by Brenda Sheely

Books/Articles, Cooking, Herbs, News

2012 The Year of the Rose

This year we honor the rose as the herb of the year. Perhaps you think of the rose only as a beautiful fragrant flower, but it is much more than that. The definiton of an herb is that it is a plant valued for flavor, scent, medicinal use, and having other qualities. There are many qualities that the rose is known for that characterizes it as an herb.
First, the rose, because of its beauty is the most popular flower purchased on Valentine’s Day. Roses are found in a variety of colors and each color means something different. The red rose signifies immortal love, the yellow joy and mature love, white stands for purity, and pink for innocence. The most popular rose is the red rose.
Secondly, there are many uses of roses. Some of the uses for roses are in lotions and creams, in perfumes and pot pourris, as decorations for cakes and other foods, and also the rose is actually used in cooking. There are many recipes for using rose petals and rose water. Some of the recipes I found use roses in making jellies, syrups, sauces, butters, vinegars, teas, cakes, soups and ice cream. In many Asian and Mideastern and African countries, roses are used to flavor foods much as we use cinnamon and vanilla here in the USA. A popular tea is rose petal tea.
Recipe: Rose Petal Tea Makes one quart
Ingredients:
1/2 cup tightly packed rose petals*
1/4 teaspoon ground nutmeg
1 teaspoon sugar
1/4 orange, peeled and coarsely chopped
1 quart water
Place rose petals, nutmeg, sugar and chopped orange into a pitcher. Pour boiling water over petals and steep for five minutes. Strain. Serve hot or cold. If using pink petals, the tea will have a fine flavor and a nice dark pink color.
*When using roses for food, they should be free of pesticides, fungicides, and fertilizers. Florists’ roses have been sprayed with pesticides and should not be used as food. Many have been imported from third world countries where pesticides and other chemicals are used.
The best roses to use for food are the fragrant, old-fashioned or antique roses such as the Cabbage Rose, Rose Gallica, and Damask Rose.
When using rose petals as food, always cut away the white portion at the base of each rose. This imparts a bitter flavor to foods and beverages.

Events, Herbs, News

Heralding the Holidays December 3-5, 2010

Come and join us at Heralding the Holidays at the Toledo Botanical Garden on Friday, December 3 from 5-9pm; Saturday, December 4 from 10am-5pm; and Sunday, December 5 from noon-5pm. You will find us in the Conference Center. Among the herbal items we will have for sale are herbs and herbal blends, jams and jellies, herbal mustards and vinegars, craft items, bath and body products, dog bones and cat toys and cat beds. We will also have a Bake Sale and a Silent Auction. You will also find other wonderful gifts from other organizations as the Rockhounds, the Potters, Glass Blowers, and the Toledo Artists Club. You will not be disappointed.

Cooking, Herbs, News

Herbal Market Cookbook Sale Price $10.00

Our cookbook, Herbal Market is still available and now it’s on sale! This is a collection of 180 recipes submitted by members and friends of the society. All include herbs in their ingredients. The recipes are placed in a 7X9 inch three ring loose leaf vinyl covered binder. They are arranged in fifteen sections each divided by a title page which lists interesting facts about the specific herb featured in that section, a tip for cooking with herbs and an original drawing of the herb for identification. A nutritional analysis, per serving, is supplied for each recipe. Topics include Starters, Soups, Salads, Entrees, Vegetables and Desserts.

It is designed for entertaining reading and easy use. A great gift for you and others.

Herbal Market Cookbook

The cost of Herbal Market is $10.00 plus tax, $1.16, total $11.16. It can be purchased by mail. Please add $5.00 per book for shipping and handling and address the order to Maumee Valley Herb Society c/o Toledo Botanical Garden, 5403 Elmer Drive, Toledo, Ohio 43615. Checks should be payable to Maumee Valley Herb Society.

Proceeds support the Herb Garden at Toledo Botanical Garden.

Cooking, Herbs, News

Our Herbal Market Cookbook

The new cookbook, Herbal Market, published by the Maumee Valley Herb Society is now available. This is a collection of 180 recipes submitted by members and friends of the society. All include herbs in their ingredients.The recipes are placed in a 7X9 inch three ring loose leaf vinyl covered binder. They are arranged in fifteen sections each divided by a title page which lists interesting facts about the specific herb featured in that section, a tip for cooking with herbs and an original drawing of the herb for identification. A nutritional analysis, per serving, is supplied for each recipe. Topics include Starters, Soups, Salads, Entrees, Vegetables and Desserts.

An additional division features twelve recipes for bath and beauty products developed with the use of herbs.

The book includes an article written to encourage the reader to consider planting an herb garden at, “Your Kitchen Door”. It is designed for entertaining reading and easy use. A great gift for you and others.

Herbal Market Cookbook

The cost of Herbal Market is $15.95 plus tax, $1.16, total $17.11. It can be purchased by mail. Please add $5.00 per book for shipping and handling and address the order to Maumee Valley Herb Society c/o Toledo Botanical Garden, 5403 Elmer Drive, Toledo, Ohio 43615. Checks should be payable to Maumee Valley Herb Society.

Proceeds support the Herb Garden at Toledo Botanical Garden.

Books/Articles, Cooking, Gardening, Herbs

A Handful Of Herbs

By Barbara Segall, Louise Pickford and Rosa Hammick – published by Ryland Peters and Small

A Handful of Herbs

This book is divided into five sections. The first section, Super Herbs, profiles the authors’ choices of twenty super herbs. Their list includes Basil, Bay, Chamomile, Chervil, Chives, Cilantro, Dill, Fennel, Garlic, Lavender, Lemon Balm, Lovage, Mint, Oregano, Parsley, Rosemary, Sage, Sorrel, Tarragon, and Thyme.

Gardening with Herbs suggests various ways to grow herbs both indoors and out, such as planting herbs among vegetables, making herbal hedges, growing herbs in containers, and other ways to add herbs to your garden.

Living with Herbs discusses making such items as potpourris, sachets, pomanders, and a winter wreath. Herbs are used to provide a pleasant aroma to a log fire, as decorations throughout the home, in making cleaning products, and bath and body products.

Cooking with Herbs includes recipes for vinegars, dressings, oils, butters, appetizers, snacks, entrees, salads, desserts, and beverages.

The A-Z of Herbs discusses more than 70 herbs and tells the height and spread of each, the zones they grow in, and culinary uses for each herb. This book is beautifully illustrated and I believe you will find it a good read.

Written by Marybeth Landis