Replies

Dear NaturalNews readers,

The psych drugs being pushed onto innocent children labeled “ADHD” have now been linked to an alarming 500 percent increase in the risk of sudden cardiac death.

But the FDA says: Don’t worry about it! The benefits outweigh the risks! (Where have we heard that before?)

Read the real story behind this disturbing (but not surprising) discovery that reveals Big Pharma is killing children with high-profit psychiatric drugs:

http://www.naturalnews.com/026459_adhd_drugs_ritalin.html

And speaking of Big Pharma, here’s a man who won a big lawsuit against a pharma company for the serious harm caused to his health by a polio vaccine:

http://www.naturalnews.com/026458_polio_polio_vaccine_disease.html

Also today: The many health benefits of the Gotu Kola herb ( http://www.naturalnews.com/026457_gotu_kola_blood_medicine.html), and metabolic typing for smarter diets ( http://www.naturalnews.com/026456_metabolic_typing_health_diets.html).

More stories below...

P.S. Thank you all for your support of the Health Revolution Petition! (www.HealthRevolutionPetition.org) Signatures have now exceeded 22,000. Please spread the word, as we need 100,000 signatures to take this to Washington D.C. and make an impact regarding the health care reform debate.

Listen to Real Health with Dr. Steve which features multiple guests in a fast-paced, information-dense format. The show is now listed on iTunes and can be accessed directly at: http://web.mac.com/drsteve720/Site/Podcast/Podcast.html

To your health,

- Mike Adams, the Health Ranger

P.S. Don’t miss out on our NaturalNews DrugWatch database: It reveals the side effects and herbal interactions of more than 540 popular brand name drugs. Click the photo below to visit it right now, or click: http://www.naturalnews.com/DrugWatch_Home.html

(Click to view.)

http://www.naturalnews.com/026453_drought_food_food_production.html

Originally published June 16 2009
Global Food Production Plummets in 2009 (with chart)
by David Gutierrez, staff writer

(NaturalNews) Global food production is expected to plummet between 20 and 40 percent in 2009, due to widespread drought and other stresses on agricultural production

Two-thirds of the world’s food is produced in countries currently in the grip of droughts. The extent of this crisis can easily be seen by a chart on the Web site of the Center for Research on Globalization:

http://www.globalresearch.ca/index....

Much media attention has focused on a severe drought in Northern China, one of the wheat producing capitals of the world. There, the worst drought in 50 years has already resulted in damage to 161 million mu (26.5 million acres) of crops. In Australia, suffering its worst drought in 117 years, 41 percent of crops have been harmed, farmers have begun abandoning land, rivers have run dry and lakes have evaporated to such an extent that they have turned toxic.

In the United States, Texas and the Southeast remains in the throes of a severe drought. California’s drought is the worst in recorded history, with thousands of acres already fallow and worse likely to come — the Northern Sierra snowpack, which provides much of the state’s water as it melts, only reached 49 percent of its average thickness this winter.

Less well-publicized but equally devastating droughts have also gripped other agricultural areas of the world. In Latin America, agricultural emergencies have been declared in six countries, including soy-, corn- and cattle-producing giants Argentina and Brazil. The La Nina weather pattern is expected to make the situation worse in both Pacific South America and the southern United States.

Eastern and southern Africa, and western and central Asia are also facing severe droughts. The wheat harvest in eastern South Africa is expected to be the lowest in 30 years. In Central Asia and the Middle East, wheat harvests have dropped an average of 22 percent, reaching as high as 98 percent in northern Iraq.

Farmers have also been hurt by a lack of credit due to the financial crisis, making it harder to buy fertilizer or seed. Even in Europe, which has been relatively untouched by drought, unusual climate conditions and degraded soil have led to a projected 10 to 15 percent drop in crop output.

Sources for this story include: www.globalresearch.ca.

http://www.naturalnews.com/026455_natural_remedies_flowers_bread.html

Use Natural Remedies for Bee Stings
by Sheryl Walters, citizen journalist
See all articles by this author
Email this author

(NaturalNews) Along with summer, comes pretty flowers. We all know how much bees are attracted to flowers. If you’ve ever experienced getting stung by a bee, you know how badly it can hurt. There are even certain people who are highly allergic to a bee’s venom and could be seriously affected if left untreated. These people should seek medical attention immediately. However, for those of us who aren’t affected in a life threatening way, here is what you should do when encountering the sting of a pesky bothersome bee.

Once you have been stung, remain calm. You will need to remove the stinger. Be careful that you do not break the stinger off in your skin as this can add more of the bee’s poison to the area. If you are unable to get all of the stinger out, make a bread and milk poultice. Use stale bread mixed with a little milk, and place it on your sting. This may be held on with a clean soft cloth to give it time to pull the stinger out. Reapply a new poultice if necessary. Another type of poultice which may be applied is a wet tea bag. The tannic acid in tea helps with the swelling of a bee sting and the swelling may be what is causing the stinger to stay embedded. Black tea is the most effective type to use.

Once the stinger has been completely removed, wash the area with warm water and a natural soap. If the area is causing pain, you may place ice on it. Slice a piece of potato, cucumber or an onion and place it directly on the sting area. Within a few hours, the bite will feel much better and a salve made of comfrey made be applied.

Another choice for overcoming the pain and swelling from the sting of a bee is a mixture of straight natural apple cider vinegar and baking soda. Apply this to the affected area. If you are able to collect a sample of rich soil, add water and turn it into a clay paste mixture. This can help to draw out the venom. If you happen to have any lavender or eucalyptus oil on hand, these may also be used to bring comfort.

Taking a natural supplement daily of B1, garlic or zinc, will make you less desirable to a bee. Certain dyes and perfumes as well as bright colors will attract bees so do all you can to experience a safe and happy summer.

Sources:
www.seekwellness.com
www.healthy.net
www.prevention.com

Buzz up!vote now

About the author
Sheryl is a kinesiologist, nutritionist and holistic practitioner.
Her website www.younglivingguide.com provides the latest research on preventing disease, looking naturally gorgeous, and feeling emotionally and physically fabulous. You can also find some of the most powerful super foods on the planet including raw chocolate, purple corn, and many others.

I could have used this 3 hours ago.

I had 3 big flies that were driving me wild, and would not land so I could swat them.

So when one landed on my leg, I swatted it and then hit it again for it was still moving.......and then it got even.

One of the small bees in the house, attracked to the light over the computer.

The lesson learned, do not kill bugs that are on your body. and i learned that a bee will sting with its dying breath....
granny

http://www.naturalnews.com/026454_blood_spices_garlic.html

Originally published June 16 2009
Common Spices Work Better than Aspirin to Stop Blood Clots
by Barbara Minton, Natural Health Editor
See all articles by this author
Email this author

(NaturalNews) Spices do a whole lot more than liven up food. New research has found that the active ingredients in several common spices prevent platelet aggregation and blood clot formation up to 29 times better than aspirin, and without the side effects.

Scientists in India have done extensive testing to determine the health benefits of spices traditionally used in Indian cuisine. In the latest research to come from the Central Food Technological Research Institute, they evaluated the effect of the principle spice active compounds eugenol, capsaicin, piperine, quercetin, curcumin, cinnamaldehyde, and allyl sulphide on human platelet aggregation. They demonstrated that each compound evaluated was able to significantly inhibit blood clotting. Furthermore, the compounds performed their anti-platelet aggregation activity against several different factors that promote the clotting of blood.

Eugenol and capsaicin were found to be the most potent inhibitors of arachidonic acid induced platelet aggregation. This ability was shown by the other tested compounds in the declining order of curcumin, cinnamaldehyde, piperine, allyl sulphide, and quercetin. Eugenol was found to be 29-fold more potent than aspirin in inhibiting ararachidonic acid induced human platelet aggregation. Both eugenol and capsaicin inhibited production of clotting factors in a dose-dependent manner. Eugenol-mediated inhibition of platelet aggregation was further confirmed by dose-dependent decrease in malondialdehyde in platelets. Platelet formation induced by collagen and calcium were also inhibited by eugenol and capsaicin, although to a lesser degree. (Prostaglandins Leukotrienes, and Essential Fatty Acids, June 4)

Cardiovascular disease and inflammation often go hand in hand. Earlier research by this team of scientists found that eugenol was highly effective at inhibiting inflammatory conditions in humans. (Prostaglandins, Leukotrienes and Essential Fatty Acids, January, 2006)

Spices are powerful medicines

Eugenol is the active compound that gives cloves their aroma. It can also be extracted from cinnamon, nutmeg and lemon balm. Eugenol appears as a clear or pale yellow oily liquid that is slightly water soluble. It is used medicinally as a local antiseptic and analgesic. It has antioxidant properties and is often used in lotions and perfumes, as well as in artificial vanilla flavoring.

Spicing up food with cloves is one way to get this active compound. Eugenol is also available as essential oil for use in lotion and massage oil, or as aromatherapy in diffusers. Some clove oil products for internal use are also available. Drops are generally placed under the tongue.

It is possible to consume too much eugenol with serious consequences. The suggested amount on the bottle should not be exceeded.

Capsaicin is the active compound in hot peppers and the one that creates the heat. It is found in hot sauce, chili peppers, or as cayenne pepper. Aside from reducing platelet aggregation, capsaicin has a distinguished history as a cancer fighter through its ability to make cancer cells die. It is particularly effective against prostate and other hormone dependent cancers. Capsaicin sooths the digestive tract and may be a cure for inflammatory bowel disease. Eating chili peppers has been shown to protect against the effects of aspirin on the stomach.

Capsaicin protects the heart through other mechanisms besides inhibition of platelet aggregation. It reduces cholesterol and triglycerides, and has been shown able to dissolve fibrin, another action through which it can protect against blood clots. Cultures around the world that use hot peppers liberally have significantly lower rates of heart attack and stroke than cultures that do not.

Getting red pepper into the diet is easy. It is often kept on kitchen tables in the form of hot sauce, and sprinkled on meat, fish, side dishes, and snacks. Hot sauce is a natural accompaniment to Mexican foods. Chili made with fresh tomatoes and hot peppers offers the two major players against prostate cancer in one meal. Even a simple bowl of beans gets up to dance when hot sauce is added.

For anyone wanting a quantifiable amount of capsaicin, there are capsules available.

Curcumin is one of the best known herbal healers. It is the active ingredient in turmeric, one of the staples of Indian cooking. Turmeric has been used for centuries to help treat health conditions and is also a tradition in Chinese medicine. It has recently been shown to strengthen and order cell membranes, making cells more resistant to infection and malignancy. Turmeric treats digestive issues, arthritis, menstrual problems, and liver and gallbladder issues. It is one of the best natural pain relievers and has shown to be more effective at relieving pain that NSAIDS such as ibuprofen, without side effects. Turmeric also offers strong defense against colitis.

While curcumin is preventing blood clot formation, it is also preventing the oxidation of cholesterol, offering protection against blood vessel damage and plaque build up that can lead to heart attack and cancer. There is even mounting evidence that curcumin can keep away neurogenerative disease through its ability to cross the blood-brain barrier and act as an antioxidant.

Turmeric can spice up anything from baked potatoes to elaborate curries. It is a highly tasty addition to lentils. Both turmeric and curcumin are widely available in capsule form.

Cinnamaldehyde comes from cinnamon and provides that heavenly fragrance and spicy taste loved by almost everyone from childhood on. Cinnamon has been a popular healer for more than 2000 years, and is a powerful regulator of blood sugar levels. Taking one half teaspoon a day can completely normalize blood sugar for many people. Cinnamon has a beneficial impact on cholesterol, lowering LDL levels. It is a digestive aid and antibacterial.

Piperine is what gives black pepper its kick. It provides an overall health boost and is effective against colon cancer and inflammation. Sprinkling black pepper on food increases the bioavailability of its nutrients. Piperine can be ordered in capsule or tablet form from online retailers, and is a great addition to other supplements, increasing their bioavailability.

Allyl sulfide is found in the oil of garlic and is one of the compounds that gives it such a unique odor. The health benefits of garlic are legendary. Allyl sulfide is not available as a supplement and must be obtained by eating garlic or buying garlic supplements. Crush a clove of fresh organic garlic just before eating and add it to your food. The taste will be sensational, and you will get all the benefits garlic has to offer. Many of these benefits are lost if garlic is added to food while it is cooking.

Buy traditional spices from a spice shop

Cloves, red pepper, turmeric, cinnamon, black pepper, and garlic are all sold at traditional supermarkets and discount stores, often in ground form. These products may add a small amount of flavor to food, but they are deficient for anyone trying to get their health benefits.

To buy high quality herbs, visit a local spice shop or order them from a spice retailer online. This way you can get organic herbs that have their full range of nutrients and are not irradiated or sprayed with pesticide.

When you order herbs as tablets or capsules, unless the product states it is organic, it is not. Organic herbs sold in capsule form are difficult to find and are quite expensive. It is much more economical to purchase from a spice shop. The top spice shops package their spices in glass bottles that assure of a tight seal with no air seepage. They can be kept in the freezer for many months.

Taking a quantified dose of a whole herb that is not encapsulated may seem like a chore, but it can be quickly gotten used to. Remember that these are herbs, not drugs, so there is not the need to be overly precise about the amount taken. Once you have established the amount you wish to take, put it in a 1/8 or 1/4 sized teaspoon, open your mouth, place it on the back of your tongue, and swallow with water or tea. A teaspoon of bee pollen makes a wonderful chaser, providing all the nutrients needed for synergy with the herbs.

For more information:
http://www.indepthinfo.com/nutritio...
http://www.naturalnews.com/026076.html
http://www.naturalnews.com/025908_h...
http://www.naturalnews.com/025590.html
http://www.naturalnews.com/026419_b...
http://www.naturalnews.com/025821_g...

http://recipes.kaboose.com/pork-souvlaki-in-a-pita.html

Pork Souvlaki in a Pita

by Stella Zedman

This mouth-watering marinade of oregano, parsley, garlic, tomato and lemon juice bathes chicken in sunny Mediterranean flavors for a taste that will whisk you away to the Greek islands for an evening.

More Spring Recipes

More Pork Recipes
Ingredients

* 1-1/2 lbs. (750 g) boneless pork loin or tenderloin, cut into 1-inch (2-cm) cubes
* 1/3 cup (75 mL) lemon juice
* 1/4 cup (50 mL) olive oil
* 2 cloves garlic, minced
* 2 tbsp. (30 mL) chopped fresh parsley
* 1 tsp. (5 mL) crumbled dried oregano
* 1 tsp. (5 mL) salt
* 1/4 tsp. (1 mL) black pepper
* 2 medium onions, cut into chunks
* 2 red, yellow or green peppers, cut into chunks
* 8 cherry tomatoes (if desired)
* 4 to 6 medium pita breads
* tzatziki sauce for serving (store-bought is fine)

Cooking Instructions

1. Place cubed pork into a zip-top plastic bag. In a small bowl, mix together lemon juice, olive oil, garlic, parsley, oregano, salt and pepper. Pour marinade into the bag with the meat, press out as much air as possible and seal the bag shut. Refrigerate for at least 2 hours or overnight.
2. Soak 8 bamboo skewers in water for at least 30 minutes. Wrap pita breads in foil and place in a 250 degrees F (120 degrees C) oven to warm while you prepare the souvlaki.
3. Drain marinade from the meat and discard it. Onto the soaked skewers, thread marinated pork cubes alternately with onion and pepper chunks, as well as a cherry tomato (the finishing touch).
4. Preheat barbecue grill to medium-high. Place skewers on the grill and cook, turning once, 5 to 7 minutes per side or until the meat is cooked through.
5. To serve, use a warmed pita to slide the cooked meat and veggies off the skewers. Stuff into the pocket (if there is one) or simply roll up the pita and add a spoonful of tzatziki sauce.

Servings: 4 to 6
How kids can help

Mix together the marinade ingredients and add to the meat in the plastic bag.
Cut up the vegetables.
Thread meat and vegetables onto bamboo skewers.

More Spring Recipes

More Pork Recipes

http://recipes.kaboose.com/peach-and-berry-salad.html

Peach and Berry Salad

Originally submitted by Barrett and modified by Kaboose.com

A burst of seasonal flavor and color, this summer salad plays up the natural sweetness of fresh peaches and berries with a drizzle of honey and a sprinkle of cardamom.

More Spring Recipes
Ingredients

* 3 fresh peaches
* 2-1/2 pints blackberries
* 1 pint strawberries, hulled and sliced
* 1/4 cup honey
* 1/2 teaspoon ground cardamom

Cooking Instructions

1. Bring medium pot of water to boil. Add peaches and blanch for 30 seconds. Drain and transfer to medium bowl. Cover with cold water and cool. Drain, peel and slice.
2. In a medium bowl, combine peaches, blackberries, strawberries, honey and cardamom. Toss together and refrigerate.

Nutrition Facts

Servings per Recipe: 4
Amount Per Serving

* calories: 217cal
* total fat: 1.1g
* cholesterol: 0mg
* sodium: 2mg
* carbohydrates: 55g
* fiber: 13.2g
* protein: 2.4g

Preparation Time: 15 min.
Cooking Time: 5 min.
Ready In: 20 min.
Servings: 4

Try it With:
Applesauce Pancakes

Related Recipes:
Chuckwagon Salad

Related Recipes & Articles:
More Spring Recipes

Note: on the news, a few minutes ago, it was reported that 65 people went to the hospital and 25 are still in the hospital.

Cooking will not kill this version of e-coli, it is the worst of all the varieties.
granny

[2]
Date: Fri 19 Jun 2009
Source: FDA [edited]
http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm167908.htm

The Food and Drug Administration (FDA) and the Centers for Disease
Control and Prevention (CDC) are warning consumers not to eat any
varieties of prepackaged Nestle Toll House refrigerated cookie dough
due to the risk of contamination with _E. coli_ O157:H7 (a bacterium
that causes food borne illness).

The FDA advises that if consumers have any prepackaged, refrigerated
Nestle Toll House cookie dough products in their home that they throw
them away. Cooking the dough is not recommended because consumers
might get the bacteria on their hands and on other cooking surfaces.

Retailers, restaurateurs, and personnel at other food-service
operations should not sell or serve any Nestle Toll House
prepackaged, refrigerated cookie dough products subject to the recall.

Nestle USA, which manufactures and markets the Toll House cookie
dough, is fully cooperating with the ongoing investigation by the FDA
and the CDC. The warning is based on an ongoing epidemiological study
conducted by the CDC and several state and local health departments.
Since March 2009 there have been 66 reports of illness across 28
states. 25 persons were hospitalized; 7 with a severe complication
called Hemolytic Uremic Syndrome (HUS). No one has died.

_E. coli_ O157:H7 causes abdominal cramping, vomiting and a diarrheal
illness, often with bloody stools. Most healthy adults can recover
completely within a week. Young children and the elderly are at
highest risk for developing HUS, which can lead to serious kidney
damage and even death.

Individuals who have recently eaten prepackaged, refrigerated Toll
House cookie dough and have experienced any of these symptoms should
contact their doctor or health care provider immediately. Any such
illnesses should be reported to state or local health authorities.

The FDA reminds consumers they should not eat raw food products that
are intended for cooking or baking before consumption. Consumers
should use safe food-handling practices when preparing such products,
including following package directions for cooking at proper
temperatures; washing hands, surfaces, and utensils after contact
with these types of products; avoiding cross contamination; and
refrigerating products properly.

—
Communicated by:
ProMED-mail
promed@promedmail.org

[The precise source of the pathogen in this now ongoing investigation
is not yet established, but since it contains dairy product this may
be considered high on the list of possible suspects. - Mod.LL]

Re: herb sorbets
Posted by: “Neal”

I have made a number of different herb sorbets. Two of my
favorites are strawberry-lavender and rosemary-grapefruit.

There are several methods you can use. The hardest is to
use an ice cream maker, following the manufacturer’s
directions. The next method is to make your base and put
it in the freezer. Every so often, stir mixture to help it
freeze more smoothly. The easiest method is to freeze most
of the mixture, reserving some of it in liquid form. When
the frozen portion is solid, cut it into chunks and put
them in your food processor with a bit of the liquid
portion. Process until smooth, adding more liquid if
necessary.

The second method of freezing and stirring will yield a
sorbet could be called a granita. There are 70 recipes for
granitas and 167 recipes for sorbets at www.epicurious.com.
You could add an herb to most of the ones that don’t have
an herb already.

Here’s one for a granny smith, ginger, and basil granita:

http://tinyurl.com/m68jyz

Neal O’B.
Raleigh, N.C.
http://herbsociety.tripod.com

________________________________________________________________________
________________________________________________________________________
5a. Re: herb sorbet, part 2
Posted by: “Neal”

For a small batch of sorbet, Donvier makes a small ice cream
maker. I see the 1-quart one for sale at Amazon.com, but
there are also smaller versions available. It’s a simple
container that you freeze in the freezer overnight. When you
are ready to make the ice cream, you pour the chilled liquid
into the maker and use the handle to stir the liquid every
two to three minutes until the mixture has hardened. It’s
really simple to use.

I bought mine at a yardsale. The Donvier ice cream makers
were a fad back in the ‘80s. You may also be able to find
a cheap one at a thrift store or on eBay.

Our newspaper had an article about gourmet popsicles this
week. It had a good tip about tasting for sweetness, and
knowing that when frozen the mixture will not taste as
sweet as it does when liquid.

http://tinyurl.com/lvdvph

There are links from the article to four recipes for the
popsicles—and you could adapt them by adding herbs as
desired. Lemon and mint, grape with thyme, mango with
lemon verbena, etc.

Neal O’B.
Raleigh, N.C.
http://herbsociety.tripod.com

________________________________________________________________________

May our roots always run deep and may our branches keep stretching to the sun

Yahoo! Groups Links

To visit group on the web, go to:
http://groups.yahoo.com/group/AnHerbGarden/

http://herbsociety.tripod.com/

A Spring Brunch

We try to present new menus each season. Please check back for more recipes. Our menu for a spring brunch includes Salad Burnet Harlequin Fingers, Double Lemon Tea Bread, Fruit Salad with Lemon Balm and Lemon Mint, Ham on Herbed Biscuits, Pesto Ricotta Tart, and Minty Lemonade.

Be sure to get our new Volume 3 Cookbook! It has over 500 new recipes. Cost is $15 each, which includes postage and handling. Send a check made out to Herb Society of Wake County to:

HSWC Cookbook Coordinator
7720 Prospector Place
Raleigh, NC 27615

Salad Burnet Harlequin Fingers

½ pound loaf unsliced white bread

½ pound loaf unsliced whole wheat bread

½ cup butter

1 pound cream cheese, softened

2 tablespoons freshly snipped garlic chives

¼ cup chopped salad burnet leaves

¼ cup dry white wine

chopped lettuce

additional salad burnet leaves for garnishing

Trim crusts from loaves and cut bread into ½-inch slices. Mix together cream cheese, butter, and wine. Add salad burnet, chives, and lettuce. Lightly spread mix on one side of each slice of bread. Stack 4 slices, alternating white and whole wheat. Stack first 3 slices filled side up and place the top slice filled side down. Repeat with remaining slices. Wrap in foil and refrigerate at least 1 hour. To serve, cut stacks in strips about ½ inch wide, slicing through all four layers. Garnish with salad burnet leaves.

Double Lemon Tea Bread

2 cups flour

1½ teaspoons baking powder

¼ teaspoon salt

6 tablespoons margarine

1 cup sugar

2 eggs

1 tablespoon lemon peel

1 tablespoon lemon pulp

1 tablespoon snipped leaves of lemon thyme

¾ cup milk

Mix flour, baking powder, and salt and set aside. Cream the margarine and sugar. Beat in eggs one at a time. Beat until fluffy. Add lemon peel, lemon pulp, and lemon thyme. Add one-fourth of the flour mixture. Beat. Add one-third of the milk and beat. Repeat until all the flour and milk has been added. Pour into greased 9x5x3 inch loaf pan. Bake in a preheated 325 oven for 50 minutes. While bread is warm, pour glaze over the top. Cool before cutting.

Glaze: Juice of 2 lemons

Confectioner’s sugar

Mix confectioner’s sugar into lemon juice to make a thin glaze.

Fruit Salad with Lemon Balm and Lemon Mint

¼ cup lemon juice

¼ cup sugar

¼ cup lemon mint, minced

2 tablespoons lemon balm, minced

1 cup cantaloupe, cut into cubes or balls

1 cup honeydew, cut into cubes or balls

1 cup pineapple chunks

1 cup strawberries, halved

Combine lemon juice, sugar, lemon mint, and lemon balm. Pour sauce over fruit and refrigerate until chilled. Garnish with lemon mint leaves.

Ham on Herb Biscuits

2 cups flour

4 teaspoons baking powder

1 tablespoon sugar

½ teaspoon cream of tartar

½ teaspoon salt

½ cup margarine

cup milk

2 teaspoons dried onion flakes

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon dried dill weed (or seed)

½ teaspoon dried caraway seed

Preheat oven to 450 degrees. Mix dry ingredients. Cut in margarine until mixture resembles coarse crumbs. Make a well in the center. Add milk all at once. Stir until dough clings together. Knead gently on a lightly floured surface. Roll to ¼-inch thickness. Cut out biscuits with a biscuit cutter. Place on an ungreased baking sheet and bake for 10-12 minutes at 450 degrees. Allow to cool 10 minutes before splitting to add slices of your favorite ham.

Yield: 50 1¾” biscuits

Pesto Ricotta Tart

1 9-inch unbaked pie shell

2 cups ricotta cheese

1 large egg, lightly beaten

¼ cup freshly grated Parmesan cheese

¼ cup fresh parsley

1 tablespoon fresh basil

¼ teaspoon salt

1 large tomato

olive oil

1 tablespoon pesto

Mix together ricotta cheese, egg, Parmesan cheese, parsley, basil, and salt. Pour into pie shell. Slice tomato vertically, salt tomato slices and allow to drain on paper towel. Lay tomato slices on top of filling and brush with olive oil. Bake in a preheated 350 oven for 40 minutes. After removing from oven, spread with pesto. (Note: Can add sliced artichoke hearts in addition to tomato if desired.)

Minty Lemonade

1 cup fresh mint

1 cup fresh lemon balm or lemon verbena

1 cup water

2 12-ounce cans frozen lemonade, thawed

3 quarts 7-Up or ginger ale, chilled

Bruise the fresh mint and lemon balm (or lemon verbena leaves). Stir into water and thawed lemonade. Let sit for 2-3 hours or overnight in refrigerator. Remove herbs. Mix with soft drink, garnish, and serve.

Yield: 1 gallon.

http://www.sbgherbs.com/newsletter.asp

Bouquet Garni

As spring approaches you may have chores to do that preclude spending too much time making dinner. Put on a soup or stew to simmer and add a bouquet garni to flavor it! When dinner time rolls around you will appreciate the hearty, flavorful dish –ready to be spooned out and served.

Bouquet garni was coined by French chefs as early as 1380. It is an aromatic bundle of herbs or plants tied together. Generally, the stems are tied with kitchen twine and the other end of the twine is tied to the pot handle. Then, when the dish is finished cooking, the chef can remove the bouquet garni, leaving the flavors without limp, soggy branches. (This also enables the secretive chef to keep her flavorings a mystery.)

The traditional bouquet garni contained parsley, thyme, and bay. Generally, though, chefs use regional herbs to complement their dishes and bouquet garni has grown to many combinations as cooks share recipes on an international scale.

Herbal combinations are generally limited to 3 or 4 herbs with parsley being included as a flavor facilitator. Parsley blends, it smoothes strong flavors and boosts the flavor of weaker herbs. Some combinations for bouquet garnis are:

Bouquet Garni Combinations:

Parsley, chives, chervil-delicate blend for quick cooking sauces such as butter sauces for fish and young vegetables peas, carrots, etc.

Parsley, thyme, bay, fennel-seafood soups and stews or for fish on the grill.

Parsley, bay, marjoram-vegetable soups and stews like minestrone

Parsley, thyme, basil and oregano-mushroom, pepper and tomato based dishes or marinades, clams or tuna, chowders.

Parsley, dill, tarragon and cilantro-fish chowders and seafood bisque

Parsley, cilantro, thyme and oregano-mexican black or red bean soups

Parsley, mint, chives,garlic-peas, snow peas, artichokes, potatoes

Parsley, bay, rosemary- Lamb, whole fish baked or grilled, bean or split pea Soups, roasted chicken, beef and wine stew.

Parsley, bay, sage- Pork, duck, veal and bean soups

Parsley, savory chives or garlic chives-dried beans, chicken broth and beef.

Parsley, tarragon, leek or chive-Butter sauces for fish and chicken and root Vegetables such as turnips, parsnips, potatoes and cauliflower.

Parsley, bay and thyme- beef, lamb, veal, chicken, mixed vegetable soups and Stews and winter squash, carrots and lentils.

Make a bouquet garni by tying together fresh herb sprigs. Use only 2 or 3 sprigs of parsley and one sprig of thyme and a bay leaf for a 4 quart sauce pot to avoid overpowering the dish. It is extremely important to remove bay leaves from any dish before serving. The rib is indigestible and can cause problems if ingested. A clove, allspice berry or bit of orange peel can be a spicy addition to poultry, lamb or beef stews.

Another way to make a bouquet garni from fresh herbs is to tie them inside 2 leek leaves. Place a garlic clove, 2 sprigs of parsley, 1 sprig of thyme, and a bay leaf on a leek leaf. Fold each end over the herbs, then place another leek leaf across the first one to make a little packet. Wind kitchen twine around the packet and tie the ends together. Add this fresh leek bouquet garni to beef stew as it simmers.

To make a bouquet garni from dried herbs, a rule of thumb is to use only 1 teaspoon of parsley and ½ teaspoon of stronger flavored herbs such as thyme, rosemary and oregano in a small stockpot. These dried herbs can be placed in a muslin bag, piece of cheese cloth or gauze doubled. You can also use a tea infuser ball or heat and seal teabags or a coffee filter tied closed.

Irish Stew

1 ½ lbs. stewing meat cubes
flour, salt and pepper
few tbs. oil
1 cup baby carrots
1 cup onion, sliced
2 large potatoes or turnips, peeled, cut into bite sized chunks

bouqet garni:

leek with 1 clove garlic, few sprigs parsley, 1 sprig thyme
1 cup dry red wine
1 cup water

Roll meat in flour and sprinkle with salt and pepper.
Brown in cooking oil in saucepot.
Add onion, wine, water and bouquet garni and simmer for 2 hours.
Add carrot and potato and simmer additional hour.

Variations: Omit wine and add 1 can of tomato soup and one small eggplant peeled and cut into bite size pieces. The eggplant will cook down and disappear in the finished dish. Add just enough water to cover the vegetables. You can thicken the finished dish with one or two tablespoons of flour in 1/2 cup cold water, stir in and boil a few minutes. I cook my stew in a pressure cooker per manufacturer’s instructions. Add half a bag of frozen, mixed vegetables cooked, if desired.

Herbally yours,

http://www.susanbelsinger.com/recipe_archive.html

[This one makes a pretty photo, LOL, granny]

Lemonbalmolitan

Lemon balm elevates the cosmopolitan to new heights. These are so smooth to drink-they go down easy-and they are quite delicious. You could use lemon verbena or lemon basil here, but the name won’t sound as good. Make a non-alcoholic version substituting lemonade for the vodka and triple sec.

Makes 1 drink

10 to 12 lemon balm leaves
1 1/2-ounces lemon-flavored vodka
3 ounces cranberry juice
3/4 ounce triple sec
Wedge of lime
Crushed ice

Muddle the balm leaves in the bottom of a cocktail shaker. Add the vodka, triple sec. cranberry juice, and squeeze in the juice of the lime wedge. Add a generous cup of crushed ice and shake for 10 seconds. Strain the liquid into a chilled martini/cosmopolitan glass and garnish with a lemon balm leaf.

http://www.susanbelsinger.com/recipe2_0607_lemonbalmolitan.html

Strawberry Shortcakes with Herbs & Whipped Cream

Makes about eight 3-inch shortcakes

topping
About 5 sprigs of lemon balm or orange mint
1 pint whipping cream
1 quart strawberries, rinsed, hulled and sliced
2 to 3 tablespoons grenadine syrup
Handful sweet woodruff sprigs, optional

Bruise the herb sprigs, and put them in a bowl with the whipping cream, cover and refrigerate. Toss the berries in a bowl with the grenadine and handful of woodruff and stir to mix. Let stand for at least 30 minutes, or up to a few hours.

shortcakes
2 cups unbleached white flour 3 teaspoons baking powder
Scant 1/2 teaspoon salt
3 tablespoons sugar
6 tablespoons unsalted butter
1 cup half-and-half or whole milk
2 tablespoons orange mint or lemon balm, chopped fine
1 tablespoon unsalted butter, melted
1 tablespoon of sugar

Preheat oven to 425° F and lightly butter a baking sheet.

Combine the flour, baking powder, salt, and 2 tablespoons of the sugar in a bowl or processor. Cut the butter into the mixture until it is a coarse meal. Add the half-and-half to the dry ingredients and mix until just blended. Add the chopped herbs just mix them in. Do not over mix.

Turn the dough onto a floured surface and knead 8 or 10 times. Roll or pat the dough to about 3/4 inch thick. Using a 3-inch cutter, cut out rounds, using all of the dough. Place the rounds of dough on the baking sheet, brush the tops with the melted butter, and sprinkle them with the sugar.

Bake the cakes in the center of the oven for about 12 to 14 minutes or until golden brown. Cool the shortcakes for at least 5 minutes before splitting them open; they are best served warm, but room temperature is fine.

While the cakes are baking, remove the herb sprigs from the whipping cream, add a heaping tablespoon of sugar and whisk until softly whipped.

To assemble the shortcakes, split them in half. Place a spoonful of berries on the bottom half with a bit of the juice. Add a dollop of whipped cream and place the top half on top. Repeat with the fruit and the cream and garnish the top with a berry slice and an edible flower. Serve immediately.

Sage Cheese

This savory combination of sage, garlic and cheese makes an easy and delicious appetizer. It can be rolled into a log or made into a ball or dome and covered with toasted pecans or sliced pimento olives. If you are entertaining a large number of guests, double the recipe to make a large cheese log or ball. It can be packed in a crock and given as a gift with some homemade bread or good crackers. Tightly covered, it will keep in the refrigerator for 3 to 4 weeks.

Makes about 2 cups

8 ounces finely grated sharp cheddar cheese
8 ounces cream cheese, softened
1 large clove garlic
12 fresh sage leaves cut into chiffonade (scant ¼ cup)
1 ½ teaspoons Dijon-style mustard
½ teaspoon paprika
1 teaspoon Worcestershire sauce
1 tablespoon sherry, port, brandy, or cream
Toasted pecans or sliced pimento olives, optional

In the bowl of a food processor or in a mixing bowl combine the cheddar and cream cheese and blend well. Squeeze the garlic through a garlic press into the cheese or mince it very fine and add it along with the sage, mustard, paprika, Worcestershire sauce, and the alcohol or cream. Pulse the cheese mixture in the processor until smooth or blend well with a wooden spoon.

Pack the cheese mixture into a 1-pint crock and seal. If you want to make a log, use a large piece of plastic wrap and spread the cheese mixture onto it in a log shape. Use the plastic wrap to roll around the mixture and make a cylinder shape. Refrigerate until firm.

To make a dome shape, line a small bowl with plastic wrap and transfer the mixture into it, covering with the remaining plastic wrap and refrigerate until firm. When ready to serve, remove the dome or log from the plastic wrap, place on a serving plate, and garnish with pecans or olives by pressing them gently into the cheese, if desired. Serve with bread, crackers, cucumber slices, or wedges of apple.

Cranberry Nut Bars with Rosemary

These buttery bars are full of flavor-tart with dried fruit, sweet with brown sugar, chock full of nuts-and fragrant with a pleasant surprise of rosemary. Use the larger amount of rosemary for a stronger herbal flavor, or the smaller quantity for a milder taste. I like these best when made with hazelnuts that have been toasted and rubbed from their skins, but pecans and walnuts are equally good. For smaller bars, divide the pan into rows of 4 by 8 pieces, and for larger bars, cut them into 4 by 6 pieces. Store the bars in an airtight container.

Makes 24 to 32 bars
10 tablespoons unsalted butter, cut into pieces
1 2/3 cups firmly packed light brown sugar
1 1/2 cups unbleached flour
Pinch salt
3 extra-large eggs
1 1/2 teaspoons pure vanilla extract
Zest of 1 orange
1/2 teaspoon salt
1 1/2 teaspoons baking powder
Generous cup of hazelnuts, chopped coarse or pecan or walnut halves
Scant cup dried cranberries or dried cherries, rough chopped
3 to 4 tablespoons fresh minced rosemary leaves

Preheat oven to 375°F and lightly butter a 9 x 13-inch pan. In a food processor or a bowl, combine the butter, 2/3 cup brown sugar, 1 1/4 cups of the flour, and pinch of salt. Process, or mix in a bowl with a pastry blender, until crumbly. Pat the crust into the prepared pan and bake for 12 to 14 minutes until just barely golden brown. Remove from oven and let cool a bit. Reduce oven temperature to 350°F.

In the food processor or a bowl, beat the eggs with the remaining cup of brown sugar and blend well. Add the vanilla, orange zest, remaining ¼ cup of flour, ½ teaspoon of salt, and baking powder and blend well. Stir the rosemary into the batter. Evenly spread the nuts and cranberries over the crust. Pour the egg mixture over the nuts and cranberries on the crust.

Bake for 22 to 25 minutes, or until the center is baked and the bars are a deep golden brown. Cool the pan on a baking rack and them cut into bars.
© Susan Belsinger

Calendula Cornmeal Crisps

The cornmeal gives these cookies crunch and color. They are full of nuts and dried fruit; you could vary the nuts—try almonds or pistachios, dried cherries are also delicious or experiment with chopped dried apricots. I added a little whole-wheat flour for nutrition and body, however you can have a more delicate cookie using all unbleached flour.

Makes about 4 dozen cookies

1 cup sugar
1/2 cup fresh or dried calendula flower petals
1 cup pecans
3/4 cup dried cranberries or sun-dried cherries
1 cup unbleached white flour
1/3 cup whole-wheat flour
1/3 cup plus 1 tablespoon stone-ground yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
Scant 1/2 teaspoon freshly ground nutmeg
12 tablespoons softened, unsalted butter cut into 12 pieces
1 extra-large egg
1 teaspoon pure vanilla extract

Combine the sugar and the calendula flowers in a food processor and process, pulsing until the calendula starts to break down into smaller pieces. Transfer the calendula sugar to a shallow bowl.

Pulse the pecans and dried cranberries in a food processor until coarsely chopped or chop with a knife; combine in bowl and set aside. In a bowl, combine the dry ingredients: unbleached flour, whole-wheat flour, cornmeal, baking powder, salt and nutmeg and toss to mix.

Preheat the oven to 350º F. Measure 3/4 cup of the calendula sugar and put it into a food processor with the butter. Process until creamy and blended, about 1 minute, stopping to scrape down the sides if necessary. Add the egg and process, pulsing for about 1 minute; add the vanilla and pulse to blend. Add the dry ingredients process until just blended. Do not over mix.

Transfer the dough into the bowl with the pecans and cranberries and stir them together until the nut and fruit is distributed evenly. Using a spoon or your fingers, scoop about 1 tablespoon of dough and roll it into a ball. They should be about an inch in diameter or slightly bigger. Roll the balls in the remaining calendula sugar and place them on baking sheets about 2-inches apart.

Using a flat-bottomed glass, gently press on the balls pressing them to about 1/4-inch thickness. You will need to dip the bottom of the glass into the sugar every now and then so it doesn’t stick to the dough.

Bake until the edges are barely browned, about 14 minutes. If baking 2 sheets at once, change the position of the sheets halfway through baking time.

Remove the cookies from sheets immediately, and cool on racks. If the cookies are left on the sheets to cool, they will harden and break when removed. Store in a tightly covered tin.

http://www.sbgherbs.com/Newsletters/newsletter0304.asp

Herbs and Mulch

I haven’t yet finished planting all my herbs. Maybe you have. If not, I’ll pass along a few general guidelines that I recommend for those unsure of what to plant where.

When you bring home a flat of baby herbs, they may look puny and spindly. Do not underestimate the growing power of these babies. When you lay out your garden, try to place the perennials in a spot where you can easily till around them, yet leave them undisturbed. Find out the mature height of the plants, to help determine which should be placed in the back, middle or up front - in the border of the bed. Then, allow at least 12 to 18 inches around the annuals, and 18 to 24 inches around the perennials. If you brought home any mints, DO contain them. Plant them in an open ended bucket or large pot so they don’t invade your garden and crowd out the other plants. Also, plant the tansy and lemon balm somewhere where it can spread and sprawl. It will encroach on other plants.

You can - and will, dig and move plants around for several years. But you have to get started, so just make your best guess and put it in the ground!!! Do label everything. You can purchase herb markers, or make your own from pieces of slate and a paint pen, use wooden spoons for culinary herbs, or even teacups or sea shells and paint or indelible ink. A coat of spray polyurethane will make the markers weatherproof.

Mulching the bed should be done about 2 weeks after planting. This allows the soil to warm up nicely and the plants to become established. Also, you will want to wait for seeds you have planted to germinate and grow a few inches before mulching. There are two reasons for a mulch: to retain moisture and control weed growth.

Traditionally, mulch is supposed to be a readily available material. For example, salt marsh hay is commonly used around seaside areas, and pine straw is used down south. Since different mulches have varying effects on your garden soil, let’s examine a few common mulches.

Wood chips are a popular mulch here. Big chunks of wood are not preferable, as they are slow to deteriorate. Wood also depletes the soil of nitrogen as it decomposes. Most wood chip mulches look better around shrubs than in the herb garden.

Peat moss has no nutritive value. It decreases the pH of the soil. During a dry spell, peat moss forms an impermeable dry crust that tends to repel water, and is difficult to re-moisten. Peat moss is also difficult to apply, it will blow into your eyes and nose if you don’t moisten it first. Despite these problems, I have used it successfully on herb beds before. It’s dark color and fine texture sets off the plants.

One of the most common questions at our Herb Fair and Plant Sale is regarding the cocoa shell mulch that we sell and also use on our display gardens. People are intrigued by the wonderful chocolate aroma of the cocoa shells. They are a by-product of the manufacture of chocolate. This makes a wonderful organic mulch which does not rob the soil of nitrogen when it decomposes as bark mulch does. An added benefit to the wonderful color, texture and aroma is that it releases the nutrient Potassium too. Some naturalists claim that cats and rabbits will stay away from the cocoa shell mulch.

Grass clippings, straw, leaf mulch and pine needles are economical weed barriers, (beware -pine needles can be slippery under-foot.)

All organic mulches improve the soil structure as they decay . In damp areas, all organic mulches can support the growth of different molds. If you see a mold growing on top of your mulch, simply scoop the clump off and compost it. Usually this happens after a long period of rain in shady areas of the garden.

Choose a mulch that works best for you and enjoy your garden!
Hope to see you at Salt Box Gallery!

Herbally yours,

Marian

http://www.sbgherbs.com/Newsletters/newsletter0205.asp

Rhubarb Punch

Spring at Salt Box Gallery brings plump, juicy stalks of rhubarb. We can’t wait to make a pie, rhubarb chutney for toast, or mom’s special rhubarb squares. A favorite at our Spring Open House is Rhubarb Punch. It is refreshing and flavorful.

Rhubarb is easy to grow. My rhubarb comes from an heirloom variety raised by my parents that is called Strawberry rhubarb. It is a good producer with stalks that are very red at the base that graduate to green at the leaf. Rhubarb plants prefer full sun. Adding compost, rotted manure or peat, keeps rhubarb moist while providing the rich soil they prefer. The buds or nodes should be placed 1 or 2 inches below the surface of the soil. Plants are spaced 4 feet apart. Do not harvest any stalks the first year. The second year, harvest lightly. In following years, harvest heavily, up to half of the leaves, for about 6 weeks in the spring and early summer. To pick rhubarb, grasp stalks at the base and pull up while twisting. Cut off the leaves and compost them, they contain poisonous oxalic acid. Eat only the stems of the rhubarb plant. Remove any flower stalks that appear. In four or five years, you will have to pull up and divide your rhubarb plant with a sharp spade, replanting the clumps.

If you would like to try making our Rhubarb Punch for your friends and family, here is the recipe, from my “Herbal Refreshments” Cookbooklet.

Cut rhubarb stalks into one-inch pieces, you will need 5 cups. Add to one quart of water and cook until rhubarb is tender. Strain the juice and add 2 cups of sugar to the hot juice, stir to dissolve, then add water to yield 2 quarts of liquid. Add 1 cup orange juice and 1 cup lemon juice. This concentrate can be made a day ahead and refrigerated until you want to serve your punch. I dilute the concentrate to make 5 or 6 quarts of finished punch by adding ice, a liter of 7-up and water to taste. Garnish with sliced strawberries.

If you would like to try growing your own rhubarb, we have rhubarb plants at our Spring Herb Fair and Plant Sale, along with a wide array of herbs and perennial flowers. We have made gorgeous and fragrant dried floral wreaths, swags and arrangements from the many herbs grown in our gardens.

Visit Salt Box Gallery during the 3 weekends of our Spring Herb Fair try some herbal
refreshments and stroll through our Colonial Garden.

Hope to see you at Salt Box Gallery!

Happy Herbal Harvesting.

Marian

http://www.sbgherbs.com/Newsletters/newsletter0107.asp

Welcome to my herb farm via the internet! (It’s the next best thing to visiting in person.)

I would like to begin my newsletter by thanking Julie Ferguson for putting me on the web, and developing such a great website! Her professional touch is everywhere on this site, she made it easy for me, and I am in awe of her cultivating techniques. Thanks Julie!

The herbal news for June is all about Fairy Gardening! We are offering classes on learning all about attracting the mystical, magical flower fairies to your garden. To find out what I am talking about, read on. . . .

I have never ACTUALLY seen one in my garden, but I KNOW they are there!

You may have them in your garden too. Have you ever put the spade you are using down, turned around, and it’s gone? Then you find it down the row a ways, nowhere near where you left it! Plants move too, they grow up in the spring several feet away from where you planted them the previous year. Sometimes you know there is a presence with you in the garden. From the corner of your eye, you see a branch move, or some foliage rustle - and there is no wind. When you turn your head, you see nothing! Well I can tell you what causes these unexplained garden experiences! There are fairies living in my garden. They are there, under the plants, sleeping in the rosemary flowers, putting their babies in tulip cradles, and dancing around thyme plants at night. They don’t like to be called fairies though, and the old spelling is faerie.) They prefer to be called Wee Folk or Good Neighbors or People of Peace. These folk view humans as noisy, smelly and destructive people, with little regard for nature, and no manners at all. Fairies are generally neat and tidy. They work hard and are thrifty. They prefer to do kind deeds with no reward or acknowledgement. If they see these values in a human, it is possible for a friendship to develop. In that case, you will find tasks being done for you. But they do have a sense of humor and a mischievous side, which makes things disappear and reappear in the garden!

Certain plants are known to attract fairies and should be planted if you would like to attract fairies to your garden. Did you know that the favorite food of fairies is the strawberry? Foxglove flowers are also called “little folks gloves?” Smaller fairies wear them on their heads as hats. Fairies love to hide out in daffodil flowers. Legend has it that a daffodil worn next to the heart assures good luck. Violas draw love; Shakespeare mentions the use of them in a love potion in “A Midsummer Night’s Dream.” Violas, commonly called heartsease, also draw fairy folk. To see fairies, you can brew a tea from wild thyme and the grasses from a fairy queen’s throne. Fairies are most likely to be seen on a midsummer’s eve—a night of high mischief and magic.

To prepare for Midsummer’s Eve, Salt Box Gallery is offering special workshops. These are listed under the Summer Herbal Workshop section of the website and are held on Tuesday evenings from 7-9 PM.

[2001 post...granny]

Hope to see you at Salt Box Gallery!

Herbally yours,

Marian

http://www.wellsweep.com/Lore2.htm

[a part of the herb info on these pages]

Nature’s Lore
Home

Calamintha grandiflora species………. Showy Savory Varieties

A native to Europe, this unusual perennial has leaves that produce a pleasant tangerine-mint fragrance. The plant reaches about 14-inches in height, and will flourish with exquisite magenta-colored flowers during mid- to late-summer. Its characteristic mound shape will spread during growth, yet retain its distinctive shape. The leaves can later be dried for use in potpourri or tea. A poultice of fresh leaves can be used in a compress to treat bruises.

Variegated Showy Savory, a variegated form of showy savory, is an absolute stunning variety of grandiflora with the same attributes but speckled white on green leaves. More compact in growth, this plant makes an adorable species especially with its magenta blooms.

Cymbopogon citratus ………. Lemon Grass

This native perennial of Southern India and Ceylon is a culinary jewel with a distinct and refreshing taste of lemon. It is especially prized in South Asian dishes, and is known as Sereh in Indonesia. The lower 6” of the fresh succulent stalk offers the best flavor. To harvest, remove the side shoots and allow the main plant to continue growing. The hearts are eaten with rice as a vegetable, and the chopped stalks are used for sauces, curries, and pastes, as well as fish, poultry, and pork dishes.

A refreshing hot or cold tea is made from the leaves and is recognized for its antiseptic properties and for the treatment of flu, fevers, headaches, diarrhea and upset stomach. The essential oil of Lemon Grass contains citral and is employed by the food, cosmetic and perfumery industry. Medicinally the essential oil is used to treat acne. Its bulbous stems, leek-like in appearance, produce light-green leaves approximately 1/2” wide which form a graceful clumped appearance and can reach heights up to 6 feet in its native environment. A tender perennial to frost prone areas, it reaches 2 - 3’ in one growing season and excels on a sunny windowsill. This herb is valuable whether in the kitchen, garden, or medicine chest.

Equisetum hyemale ………. Common Horsetail

In prehistoric days, this plant grew to tree heights, but today this native North American reaches only a few feet in height with stems 1/4 to 1/2” in diameter. From dry sand to swampy land, horsetail grass thrives in any soil type. Not particular about light conditions, this herb can be considered a living fossil. The invasive nature of this plant requires that you give it a lot of growing room.

Horsetail’s unusual reed stems contain silica crystals which gives them an abrasive quality, similar to fine emery cloth. Horsetail is superb for fine sanding of wood or metal, and can even be used to file fingernails. The reeds for instruments such as the clarinet, saxophone and oboe are shaped and finished by sanding them with horsetail grass. Early cabinetmakers also used horsetail on their prized works, which gave the wood a fine finish and a patina.

The folk name for horsetail grass is “pewterwort,” for it was used in cleaning and polishing pewter and other metals. Irish women discovered that sanding their famous meerschaum pipes with horsetail grass under water produced a glass-like finish.

Eryngium foetidum ………. Cilantro

This highly esteemed Mexican herb grows like a low thistle with long serrated leaves and prickly flowers. It prefers to grow in full sun with good fertile soil. Because it is a tender perennial, it must be protected from freezing. Cutting off the seed heads will ensure a bounty of leaves - the prized part of this herb.

Cilantro is the “true” coriander, the leaves are stronger and more pungent in flavor than regular coriander, but not as potent or as productive as the Vietnamese Coriander. The fresh or dried leaves of cilantro are used for making soups, curries, and rice dishes. When dried, this herb retains its flavor and color well for cooking.

Galium odoratum ………. Sweet Woodruff

The pretty little white flowers of this creeping perennial, combined with its tight mat of whorled leaves, make it an excellent ground cover for shade. The leaves of this herb contain coumarin and when dried, its scent of “new mown hay” intensifies and remains for years. Used as a fixative for perfumes, dream pillows, and closet sachets, Sweet Woodruff is also considered a medicinal herb. It is reported that it has been used for dressing wounds or cuts and for treating stomach problems. This herb is also an important ingredient in May wine. Add a few sprigs to a White Rhein wine; let set for a few days to a week. Chill before serving and add a few fresh strawberries. Simply delicious!

Pink Woodruff, Asperula cynanchica of the white’s former genus, is a shade loving perennial ground cover that we recently introduced to our collection. Featuring lower growth and dainty pink flowers, this plant is faster spreading compared to the white. It performs nicely in the rock garden or those difficult to grow spots.

Human powered well pump:

The Gardener’s Q&A:

Well-Sweep, Well-Swept. Whicb is correct and how did you come up witb the name for your farm?

It’s Well-Sweep, although we have mistakenly been called “Well Swept” and other variations of our name. A well-sweep is an old-time farming implement. Take a look at our logo on the front cover; it’s the wooden contraption adjacent to the well. In olden times a family depended on hand drawn well water to fill its drinking and bathing needs. The well-sweep was designed to lighten the load, so to speak.
A tall, sturdy tree is used as the base of a well-sweep. It must be Y-shaped at one end. A second, longer tree, the “sweep,” is placed in the “Y” of the base at an angle to the well, forming a lever.
To retrieve water from the well, the bucket was lowered by raising the sweep. Once filled, the bucket was raised by allowing the heavy sweep to slowly lower to the ground. Pulling up a heavy water-filled bucket required strong arms. But in using the well-sweep, the sweep did most of the work. With a well-sweep on the farm, even children could assist with the water-fetching chores.
When I was a child, we had a well-sweep on our family farm. I used it to draw water for our horses and chickens. If you’ve visited Well-Sweep, you know we have an old stone well in front of our home. When my family moved here in 1966, I built a well-sweep similar to the one with which I grew up. When my wife and I started our business, we debated a long time before selecting this piece of history for our farm’s name and logo. We feel it represents our simple, back-to-basics way of life.

http://www.wellsweep.com/QA.htm

Good drawing of a wellsweep:

http://www.wellsweep.com/

http://www.wellsweep.com/QA2.htm

The Gardener’s Q&A:(continued)

You have such beautiful topiaries in the herb garden at Well-Sweep. What’s your secret? I’m very interested in growing one myself. Is it difficult to do?

We’re pleased that you have enjoyed the topiaries that we grow at our farm. Successful topiary growth does require a great deal of patience, but with a little skill and determination, you, too, can create beautiful topiaries.
It’s important to realize when first starting out that topiaries don’t develop their interesting shapes overnight. Most will usually look straggly in the beginning. By paying attention, however, to the following suggestions, your efforts will be well rewarded.
The first step is to choose an appropriate plant. We recommend herbs that will develop woody stems. Several of our favorites include rosemary, myrtle, lemon verbena, pineapple sage, and scented geraniums.
Select a plant with a straight center stem. Then trim away all growth on the lower two thirds of the plant. Continue to prune any leaves that may sprout in this area. By prohibiting the plant from growing sideways, you encourage upward growth instead.
When the plant reaches the height you desire, snip it at the top to encourage the plant to begin to branch out.
As your topiary begins to fill in, support its heavy top by wiring it to a metal stake. Be certain to check the tightness of the wire once a month to prevent it from cutting the trunk as it thickens.
Trim your topiary only on sunny days. This prevents the growth of fungus in the plant’s “fresh wounds” that often occurs when topiaries are trimmed in damp weather.
Use shears or hand clippers to shape the topiary. Decide if you prefer a flat-topped or crown-shaped topiary, and prune your plant accordingly.
Once you’ve had success with a single-ball topiary, experiment with two and three-tiered plants. Be certain to contemplate the height of each ball before you begin cutting. Let the main stalk at the top of the first ball grow through, and be certain to leave enough space to accommodate the anticipated size of the second or third ball. In our multi-tiered topiaries, we prefer to create bare stems between the balls to enhance the design.
As with any potted herb, water your topiary when the top of the sod feels dry to the touch. In addition, feed your plant every three weeks with a quality plant food.
(If we can answer any questions about your topiary’s growth, please feel free to call the farm during regular hours. We wish you great success and enjoyment in your new undertaking.)

I want very much to have my own herb garden. The problem is I have a full-time job, a family and little time for myself. Is there any way I can manage this?

Of course you can have your own herb garden. I have four suggestions which may make your dream a reality.
First, thoroughly plan your garden before you start. Decide where you’ll place it so it gets enough sun. What plants will you get the most enjoyment and use from? How about some culinary herbs to use in the kitchen or some flowering perennials for cutting and arranging?
I recommend basil, rose geranium, lovage, rosemary, and lavender. Basil is easy to grow, can be used in herb vinegars and any tomato dish, and makes a great pesto. Rose geranium leaves lend a delicate floral taste to jelly, cakes and cookies.
The young tender leaves and stems of lovage are delicious in potato salad. Dry the older stalks and leaves to use throughout the year in stews, soups and dressings. Rosemary is wonderful fresh, frozen or dried in chicken, beef, lamb and pork dishes.
Plant lavender and use the flower heads in potpourris, cakes, cookies, or tea. Bunches can be cut to dry and used in dried arrangements. Other flowering herbs will attract butterflies and hummingbirds to your garden.
Second, start small. Your first attempt need be no larger than 3’ x 6’ (18 sq. ft.). Space your plants 18 inches apart. This will give you enough room for 12 to 15 plants. A small garden means less time spent caring for it. Then next year if you have the desire and a bit more time, you can expand it.
Third, mulch. A two inch cover of either shredded hardwood or wood chip mulch is probably the best friend a gardener with little time can have. Mulching decreases the amount of watering a garden requires by helping to retain moisture. It helps cut back on weeds so you spend less time weeding, and it helps to increase your garden’s productivity. Your plants will be happier surrounded by mulch so they’ll produce more for you.
Fourth, ask for help! If your children are old enough, encourage them to help you in the garden. It’s a terrific learning experience for a child to care for a plant and reap its rewards. Herbs have lots of scents and everyone enjoys smelling them.