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The

Wisconsin

Herbalist

&

Friends

January 2014 Issue 13

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From The Wisconsin Herbalist:

This issue begins our 5th year of publication! We want to thank

everyone who has helped make this possible by contributing to the

publication!

Our next issue will be out in April, making our deadline March 15th.

Please send your articles, events, Garden news to:

wisconsinherbalist@msn.com

We’ve recently had our website upgraded and it looks pretty good.

Thanks to Janet, one of our artsy herbies for the help!

We’re always looking for new writers – please consider submitting

something!

The opinions of the writers are not necessarily those of The Wisconsin Herbalist.

The Wisconsin Herbalist does not recommend or endorse any diagnosis or treatments with any botanical or pharmaceutical substances. When plants are used as medicine, they become medicine with all the same effects as pharmaceuticals. Any medicine, botanical or pharmaceutical should only be used under the guidance of your trusted health care professional. We believe that each person bears full responsibility for his or her own well-being and health. We strive to correctly site all sources of information contained within.

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Creating Tub Teas Tina Sams 4

Peppermint Cindy Meredith 6

Herb of the Year 2014 – Artemisia Melissa Adlebush 14

Winnebago Master Gardeners Conference Winnebago MGs 16

Madison Herb Society Recipes Madison Herb Society

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Orchid Family Morgan Campbell 20

Wisconsin Unit Herb Symposium WI Unit of HSA 22

Herbal Trivia Quiz Wisconsin Herbalist 23

Going Green Wisconsin Herbalist 24

Herb of the Quarter - Thyme Jackie Johnson 26

Quiz Answers Wisconsin Herbalist 31

The Edible Forest – Cherry Tree Tracy Albrecht 32

Mushrooms Linda Conroy 40

Midwest Women’s Conference Linda Conroy 45

San Antonio Botanical Garden Lynn Green/Rodney Webster

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Renaissance Medicine – Nicolas Culpepper Cori Letter 50

Soup and Substance at Green Bay Botanical Garden Wisconsin Herbalist 53

Classes from Botanical Gardens around Wisconsin Wisconsin Herbalist 54

For the Cooks Among Us Patty Bellin 59

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Creating Tub Teas

(Bathing Herbs)

By Tina Sams

The Essential Herbal

Magazine

www.essentialherbal.com

Aside from the hundred years here or there when bathing was

considered dangerous and wicked, we have always enjoyed our baths.

Entire vacations and resorts are planned and built around mineral

springs. In many places the water itself is thought to cure, bringing

throngs to soak in it.

Currently, new homes are built with luxurious spa-baths….huge tubs,

multi-head showers, heated floors, and built-in speakers. Once again

we are turning to water to sooth our cares and wash away the worries

of the world. Bubble baths are fun occasionally, but those of us who

enjoy our herbs can concoct delightful additions that far surpass a

brief wave of bubbles.

To assemble the apothecary, begin at the grocery store. Powdered

milk, Epsom salts, sea salt and oatmeal are good bases to start with.

At the herb shop it gets really interesting. Choose some (or all) of the

following:

Chamomile Lavender Rose Petals

Comfrey Irish Moss Tarragon

Elder Flowers Calendula Lemon Balm

Mints Rosemary Violet Leaf

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Also wonderful additions, but optional are:

Rose water Orange Water Aloe extract

And a few drops of essential oils:

Relaxing: Uplifting and Energizing:

Lavender Eucalyptus

Frankincense Grapefruit

Chamomile Peppermint

Exotic/Romantic: Cheering:

Ylang Ylang Bergamot

Patchouli Tangerine

Jasmine Petitgrain

Mix the dry ingredients well, and store in a pretty jar or canister. To

use, muslin bags are very handy but a square of light cloth works well

too. Tie about ¼ cup of the mix into the cloth. Fill a ½ gallon pitcher

with very hot water and steep the herbs, etc. for 10-15 minutes.

Collect candles and music. Place a soft fluffy towel nearby.

Run the bath, adding the liquid from the pitcher and up to 10 drops of

essential oils, plus any other liquids. Swish the water and step in.

Ahhhhh.

Even a 10 minute soak is enough to make a difference…..leaving you

feeling pampered and cared for. A big fluffy robe, good book and glass

of wine would complete the experience.

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PEPPERMINT

Cindy Meredith, proprietor

The Herb Cottage

While at dinner with friends the other evening, I mentioned I would

write my newsletter this week. One friend asked what I would write

about this month. I replied that I hadn't decided yet. She asked had I

ever written a newsletter about Peppermint. I knew I'd written about

mints in general at least a couple of times, but never just Peppermint.

So, I decided to take the opportunity to write just on Peppermint,

Mentha piperata. Hopefully, there will be new information for you long

time herb lovers and for you who have recently discovered the

wonderful world of herbs, some ways to use peppermint you weren't

yet aware of, growing tips and other useful information.

Description

Peppermint is a perennial mint with coarsely

serrated leaves which can reach more than

2 inches (5 cm) in length. The stems are

square and can be from green to reddish in

color. The flowers are pink to red, form in

the leaf axils of the upper leaves and are

placed in whorls of loose spikes. The whole

plant can reach to 36 inches (1 m) high in a

favorable environment.

True Peppermint is a strile hybrid between

Water Mint, M. aquatica and Spearmint, M.

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spicata. This means that Peppermint does not produce viable seed. So

if you see Peppermint seed for sale, you will not get true Peppermint by

growing it out, but, rather, a form of Spearmint with, often, a less than

pleasing aroma and taste. Because the mints which make up Peppermint

are themselves somewhat variable, not all Peppermint smells or tastes

the same. If you find a Peppermint that you really like, the best way to

keep it going is through vegetative propagation: stem or root cuttings,

ground layering or division.

Varieties

Mints in general are very promiscuous, crossing with each other when in

flower at the same time. This habit can cause your mints to lose

character over time, so if you have a mint you especially like, keep it

isolated from its brethren, or you may lose the properties of it that

you like the best. The following are either found cultivars or man-made

ones that are popular.

Orange Mint, Mentha piperata f. citrata 'Orange'- Hardy perennial

grows up to 32 inches (30 cm) with an indefinite spread. Small, pale

pink flowers. Large rounded leaves, oval, dark green, can be tinged with

purple. Citrusy scent.

Black Peppermint, Mentha piperata- Hardy perennial grows up to 2

feet, (60 cm), leaves pointed, oval and toothed on the margin, dark

plum brown tinged with green.

Grapefruit Mint, Mentha X piperata var. citrata has very rounded,

fuzzy leaves, grows taller than many other Peppermints and has a

citrus-like flavor.

Chocolate Mint, is a cultivar of Peppermint that smells and tastes

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somewhat of chocolate. It is a favorite for sauces to be served over

ice cream. It has shiny, dark green leaves and dark stems.

Cultivation

Most mints are easy to grow and Peppermint is no exception. In fact,

many people consider it a garden pest if it escapes into the landscape.

Of course, that definition is in the eye of the beholder. If you really

like Peppermint Tea or want to make Peppermint Essential Oil, you'll

need lots of Peppermint leaves, so a rambling plant may be just what

you need. If not, mints grow quite well contained in pots or hanging

baskets.

Peppermint likes cool moist roots and to grow into the sun. If you live

in a desert area or the hot, humid Gulf Coast South, as I do, mints can

tend to fail in the heat of the summer. My recommendation is to grow

your mint where the plant gets morning sun and afternoon shade,

especially in the summer. Under a deciduous tree

is perfect- Winter sun, Summer shade.

If you're growing your mint in a container, you

can give it lots of Winter and early Spring sun,

then move it to a spot where it's shaded from

the searing late summer sun. Or... you can move

to Seattle or Milwaukee or Pittsburg and grow

your mint in full sun where it will thrive and try

to take over the neighborhood.

Peppermint is hardy to Zone 5 and grows in a

wide range of soils. It likes water and does well where herbs that need

better drainage will not do well. I've seen it growing happily under the

drip of a room air conditioner or near a faucet in the garden. In

containers, it still needs decent drainage. Don't neglect to water it.

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For best results with Peppermint, it's best to divide and replant an

established plant every 3 to 4 years. Cut plants back after flowering to

encourage new leaf growth. Leave the flowers until they fade, though,

as they attract butterflies and beneficial insects such as hover flies to

the garden. In high heat areas, cutting your Peppermint back in late

summer will cause fresh, new growth to come out once the fall weather

arrives and you'll have a new crop to harvest.

Plant Problems

There are diseases which attack the Peppermint plant. The worst

seems to be a fungus, Puccinia mentha, sometimes known as 'mint rust'.

It causes rusty colored spots on the leaves which grow to take over

the whole leaf. If you have this issue, it's best to destroy the plant.

Most home compost piles don't get hot enough to destroy the fungus,

so it's best to bag the plant and place it in the trash. If you live where

you can burn outdoors, one way to destroy the plant and sterilize the

soil where it was growing is to cover the plant with dry straw or hay

and set it alight. If you cannot do this, don't plant mint in the same

area where the affected plant was growing. If rust occurs in a potted

plant, toss the soil and sterilize the pot. Again, use the pot for

something that isn't affected by the rust, just to be

safe.

History

Peppermint is native to the Mediterranean and North

Africa. In Ancient Egypt Peppermint was used to aid

in the relief of stomach pains. During Biblical times it

was used as a medium of monetary exchange and for

payment of tithes.

In Greek mythology, the story of how Peppermint got

its characteristics goes something like this:

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Minthe was a river nymph in the Cocytus River (one of the five rivers

of Hades). When Hades was driving his golden chariot, he came upon

Minthe and was about to seduce her when his wife Persephone caught

them. Persephone then turned Minthe into a lowly mint plant that

people would walk upon. Mint supposedly got its pungent, sweet smell

when Hades softened the spell so that when people walked upon his

lover they would smell her sweetness.

Peppermint gets the descriptor piperita from the particular peppery,

pungency that distinguishes it from other members of the mint family.

Uses

Peppermint has been a favorite strewing herb due to its bright

aroma when crushed underfoot. Peppermint is said to lend an

atmosphere of cheer and optimism, so a cup of Peppermint Tea is a

refreshing beverage as a pick me up.

Scrubbing a wooden table with peppermint leaves is an old use for

the herb. This practice would leave the table with a clean, fresh scent

that would aid the appetite. It was also considered a mark of

hospitality.

In aromatherapy, Peppermint animates and energizes the spirit,

bringing a feeling of brightness and clarity.

A tea made from Peppermint leaves is said to relieve symptoms of

fever: boil 1 pint water, add 1 tsp each dried peppermint, yarrow,

elderflower, remove from heat, steep 10 minutes, strain and serve.

It is a refreshing bath herb and can relieve rashes from chicken pox,

while the analgesic properties help with body aches from fever.

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Facial steam- boil some water in a saucepan, add some mint leaves-

dried or fresh- place towel over the head and the pan and allow the

steam to infuse your skin for about 10 minutes.

Peppermint contains menthol, among other essences, which is a mild

antiseptic. It makes a good addition to a salve. It has many commercial

uses as flavoring in toothpaste, soaps, indigestion tablets, candies,

chewing gum, cough syrup and other preparations. Peppermint oil is

used in rubs and liniments due to its effectiveness as a local

anesthetic. It increases the sensitivity of the receptors in the skin

that perceive the sensation of coolness and reduces the sensitivity of

the receptors that perceive pain and itch.

Menthol is also a counterirritant, an agent that causes the small blood

vessels under the skin to dilate, increasing the flow of blood to the

area and making the skin feel warm. When you apply a skin lotion made

with menthol, your skin feels cool for a minute, then warm, which is why

it's used in rubs for sore muscles. Menthol's anesthetic properties also

make it useful in sprays and lozenges for sore throats.

Peppermint Tea and mints have been served as after dinner fare not

only to freshen the breath, but to also aid in digestion. Peppermint has

been found to smooth the long muscles surrounding the stomach and

intestines, which is how it aids in digestion. It allows the stomach and

intestines to do their job more effectively.

PEPPERMINT ESSENTIAL OIL RECIPE

If you have access to lots of fresh peppermint, you can

make essential oil. The leaves contain up to 4% oil, which can be

removed by solvent extraction. Pick 2 cups of fresh peppermint leaves.

Gently rinse them to remove any pesticides or spores. Pat them dry

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with a paper towel and allow to air-dry overnight on a rack (this

prevents mold growth). Loosely fill a glass jar with leaves, and then fill

it with vodka.

Close the jar tightly and keep it in a cool, dark place. Shake gently

every day for two weeks, then strain into a clean jar. Use cheesecloth

to squeeze extra liquid from the leaves. Discard the leaves, and put the

jar of liquid in your freezer for three hours. The essential oil will

freeze, the alcohol will not. Carefully pour the alcohol into a clean jar

for the next batch. Store the oil in glass in a cool, dark place.

Do not use it undiluted. Use the oil as medicine, as flavoring, or in

soaps, perfumes, massage oils, and bath salts.

Peppermint Floor wash: Make a strong infusion of peppermint by

pouring boiling water over the dried botanical. When it cools, strain out

the peppermint and add the liquid to a bucket of floor wash rinse

water. Add vinegar. Cleanse the floors and threshold areas to radiate

an invitation to happiness and good fortune.

Culinary Use

In the U.S., Peppermint is mostly used in tea. It makes a light green

tea with a bright and minty flavor. It is easily combined with other

herbs such as lemon balm, rose hips, hibiscus or any other herb you like

to use in tea. It can also be added to black or green tea to perk up

either hot or iced tea.

Many people find the spicy flavor of Peppermint too strong in uncooked

foods, such as Tabouleh, for instance, the Middle Eastern popular

bulgher wheat dish, where Spearmint is a better choice. But

Peppermint does well in cooked dishes and drinks.

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In Conclusion

Whether you grow herbs for culinary use, medicinal or health reasons,

to attract beneficial insects to your garden or as ornamentals,

Peppermint deserves a place in your garden. It's bright and cheery

aroma can be had simply by plucking a leaf, crushing it between your

fingers and holding it to your nose. If your garden is formal in

appearance, Peppermint still has a place in a container. Trimmed

occasionally, it has a lovely appearance. The crinkled, dark green leaves

add interest to the garden palette. I hope you find your way to adding

Peppermint to your herb collection. You'll be glad you did.

Bibliography:

Big Book of Herbs, Tom DiBaggio, Art O. Tucker

Wild and Weedy Apothecary, Doreen Shababy

http://peppermint.indepthinfo.com

2013 Herbalpedia, Herb Growing & Marketing Network, Maureen

Rogers, herbadpedia.com

Cindy Meredith, proprietor

The Herb Cottage

442 CR 233

Hallettsville, TX 77964

phone & fax: 979-562-2153, cell: 361-258-1192

email: cindy@theherbcottage.com http://theherbcottage.com/

Visit Cindy's Blog at http://theherbcottage.blogspot.com/

Thanks to Cindy for allowing us to share this great information!

Check out her website for more info.

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HERB OF THE YEAR 2014 – ARTEMISIA

By Melissa Adlebush

Aurora’s Apothecary

Eastern Unit of the

Herb Society of America

The herb of the year 2014 - I should say herbs since Artemisia is

actually a genus for many plants.

The most popular of the Artemisias is Tarragon. Tarragon is popular

because it is the only culinary herb in the bunch.

Most of the Artemisia’s were used historically for pest control, from

internal parasites to rats.

Their flowers are inconspicuous but their foliage is beautiful. Most are

a white/gray like the Dusty Miller or Silver Mound. Mugwort and

Wormwood both have white undersides. Some have very pungent smells

(which helps them keep pests away) like Southern Wood or Sweet

Annie.

I have grown many Artemisia over the years and my

favorite is Sweet Annie. It smells wonderful, and I make

perfumes and body powders with it. It grows about 7' tall

in a good year so I can make baskets and wreaths from

its boughs. Many crafters use different Artemisia’s for

wreaths and dried arrangements.

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Native Americans use Silver Queen for smudging. I've scooped up some

facts off of the internet for you all, but I really hope that you all try

at least one Artemisia this year. I guarantee that you will find one that

will look beautiful in your garden.

I try to grow enough Sweet Annie at my shop that I have enough to sell

in spring. I believe everyone should grow at least one Sweet Annie

plant close to the door so that you can hug it and smell it every time

you leave and come home.

Aurora's Apothecary - 3197 Mill Rd Morrison - 920-430-7846 Stop in and visit the Apothecary Museum, or pick out that special ingredient you’ve been looking, or find one that Melissa has already made. Call for details on upcoming classes.

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Saturday February 1, 2014

Plants, Pollinators and Pests Master Gardener Conference

WINNEBAGO COUNTY MASTER GARDENER

ASSOCIATION

Once the hustle and bustle of the holidays are over,

there is still a long stretch of winter ahead in Northeast

Wisconsin. The Winnebago County Master Gardener

Association offers a great opportunity for gardeners to

escape the winter cold for a day and prepare for the

coming spring at its annual Winter Escape~Summer Dreams conference on Saturday, February 1, 2014. The event will be held from

8 a.m. to 3 p.m. at Reeve Memorial Union, Oshkosh.

Neil Diboll, owner of Prairie Nursery, Westfield, Wisconsin, an

international expert in ecological and natural landscape design, will be

the keynote speaker. His lead presentation will be “Prairie Plants for

Pollinator Gardens” in which he will offer advice on the best plants to

attract the pollinators that are so important to the health of gardens

and the planet. His second topic is “Strategies for Controlling Invasive

Plants.” Neil’s tips will be helpful to any gardener who has ever gone

“mano-a-mano” with fast-spreading invasives that can overrun a garden

or the landscape.

The second speaker of the day is Kimberly Miller, Horticulture

Educator for UW-Extension, Winnebago County, and an Urban Forestry

Assistant for the Wisconsin DNR. Her topic will be “It’s Here: The

Emerald Ash Borer in Wisconsin.” This pest is now threatening the

survival of our ash trees. She will discuss what can be done to slow the

spread or perhaps save a special tree.

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The Winter Escape~Summer Dreams conference is open to the public.

The registration fee is $40 through January 20, 2014 and $45

thereafter.

It includes free parking, a continental breakfast, time with vendors, a

Q&A session with the speakers and lunch. For more information or to

register, go to www.winnebagomastergardeners.org or contact Audrey

Ruedinger at (920) 231-5745.

Wisconsin Winters

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FAVORITE RECIPES

(Check out their great cookbooks)

Chocolate Peppermint Muffins

4 cup all purpose flour

1 3/4 cup cocoa

2 1/2 cup sugar

1 1/2 tsp baking soda

1/2 cup ground dried peppermint or 3/4 cup finely

minced and crushed fresh peppermint

1 1/3 cup oil

4 eggs

1 1/2 cup buttermilk

1 Tbsp vanilla

1 1/2 cup mini-chocolate chips

Mix together flour, cocoa, sugar, baking soda, baking powder,

peppermint (if using dry) and chocolate chips.

Set aside.

Mix together peppermint (if using fresh) oil, eggs, buttermilk and

vanilla.

Pour wet ingredients into the dry and mix all together just till

moistened.

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Fill paper lined or greased muffin cups 3/4 full. Bake at 375F just till

tops spring back 15-20 minutes. Test often as the "brown" muffin

color doesn't show if it is overbaked.

Makes 18.

Herb Liqueur #2

1 fifth brandy

1 sprig (large) sweet basil with flowers

1 sprig parsley

1 sprig (small) lovage

8-10 sprigs peppermint

1 sprig (leaves only) bee balm

1 sprig (leaves only) pineapple sage

4 sprigs spearmint

1 fresh bay leaf

3 sprigs oregano with flowers

3 young fennel leaves

1 fist full of lemon thyme and winter savory

8 allspice berries

1/2 tsp coriander seeds (crushed slightly)

1/2 tsp dried orange peel

2 cups sugar

Mix all ingredients in glass jar and steep for 4-6 weeks. Stir or shake

daily until sugar is dissolved. Strain, decant and rebottle. This has

sugar added with the herbs and spices. It's a little sweeter and

thicker. Serve it mixed 50/50 with brandy on ice.

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Orchidaceae Family (Orchids)

Morgan Campbell

Scented Gardens

This family is a widespread family and competes with the Aster family

for the largest family of flowering plants. Rough estimates put the

number of genera between 800 and 900 (or more) and are located

primarily in the tropics; however they can be found worldwide as

follows:

North America – 20-26 genera

Tropical America – 212-250 genera

Tropical Asia – 260-300 genera

Tropical Africa – 230-270 genera

Europe and non-tropical Asia – 40-60 genera

Oceania – 50-70 genera

These genera have between 20,000 and 35,000 species (and grow

except where there are glaciers covering the ground). In Wisconsin, if

we’re lucky, we can still see Lady’s Slippers in the wild.

They are a perennial bunch having no permanent wooden structure to

them. Flowers are irregular and bisexual with three sepals, three

petals and one or two stamens. Most have simple leaves with parallel

veins. Some orchids have single flowers but many have flowering stems

and a large number of flowers. They have nearly microscopic seeds.

Orchids have a symbiotic relationship with fungi for germination which

can be slow. In one documented case, it took nearly fifteen years.

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The name of the family comes from the ancient Greek work

‘orkhis’ meaning testicle and is due to the shape of the root.

Because of this, Greek women believed they could control the

sex of the unborn child. If the father ate large tubers, the child

would be a boy. If the mother ate the small tubers, a girl would result.

Orchis, in Greek mythology, gives us all cause to shake our heads at our

family’s antics. Legend tells us that Orchis, with dubious parentage,

was the son of a nymph (a female spirit of nature) and satyr (a half

man half goat known to drink too much given to chasing nymphs).

Orchis came across a festival of Dionysus deep in a well hidden forest.

His nature was to drink, and drink he did so much so that a Priestess of

Dionysus caught his eye and he attempted to rape her. This was so

much a taboo and insult, that wild beasts tore him apart. His father

prayed for his to be brought back, but alas, the gods only granted that

he be returned to life as a flower – the Orchid.

Orchids get a bad rap about their care. However, I have ten black

thumbs and my orchids have been living, thriving, and blooming for

years, and believe me, they get minimal care. So go ahead and buy one

and have fun with it. When purchasing – try to get one that remains in

bloom for a month or so – makes life interesting. I have a

chocolate one that comes into bloom about every other year.

Historically orchids (especially the Dendrobium species) have

been a staple in Chinese medicine for centuries. More

recently there has been research into their use for drug and

alcohol abuse. The most useful orchid to man is…..Vanilla!

Due to their beauty, they are considered a symbol of love and beauty

and have been considered an aphrodisiac.

They’re not just for greenhouses anymore!

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March 8 – 20th Annual Spring Symposium

Herb Society of America – Wisconsin Unit

The Wisconsin Unit’s 20th Spring Symposium on Saturday, March 8

at the Woman’s Club of Wisconsin, 813 Kilbourn Avenue, Milwaukee.

Our guest speaker, Carrie Hennessy, Lead Retail Horticulturist at

Johnson’s Nursery, Menomonee Falls, will present the Herb of the

Year: French Tarragon and Wormwood.

Symposium Schedule

9:00 a.m. Registration: Social Hour, Raffle, Herbal Gift Boutique,

Flavors of France Tastings, and Herbal Continental Breakfast

10:00 a.m. Program: “Flavors of France: Tarragon Wild!” by Carrie

Hennessy

12:00 a.m. Gourmet Herbal Luncheon

Fee: $65.00 Registration deadline is March 1, 2012. Registration form

is on the Wisconsin Unit web site: www.herb-society-wisconsin.org

Make check payable to “HSA-WI Unit” and mail to: Herb Society

2014 Spring Symposium, W72N994 London Ct, Cedarburg, WI 53012

Please Note: Tickets will not be issued. If reservations are filled your check will

be returned. Cancellations must be received prior to March 1, 2012 to receive a

refund. For additional information contact Joan at 262-377-1461 or

jamamundson@gmail.com

The Herb Society of America is dedicated to promoting the knowledge,

use, and delight of herbs through educational programs. The Wisconsin

Unit funds local horticultural scholarships and grants for

herb/horticultural projects throughout the greater Milwaukee area.

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HERBAL TRIVIA QUIZ

1. Where is Wisconsin’s southernmost plot of boreal forest?

2. The #1 essential oil in the world is made of this.

3. This Chinese herb in the pea family is a potent immune booster.

4. Called Russian penicillin this herb has shown an ability to reduce cholesterol

and thin blood.

5. The #1 Go To herb for forgetfulness.

6. Before Wisconsin was America’s Dairyland, what was our major crop?

7. Known in the past as the whooping cough herb.

8. Called the Bible Leaf herb.

9. The most alkaline of all the sweeteners.

10. How many (approximately) orchids are native to Wisconsin?

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GOING GREEN RECIPES

Fabric Softener

2 cups cold water

1 cup baking soda

1 cup vinegar (I use apple cider vinegar)

1. Place baking soda in LARGE bowl and pour vinegar over it; while it's

bubbling, pour cold water in and mix.

2. Store in sealed container and shake before using to combine all

ingredients.

3. Add 1/4 cup of mixture during the last rinse cycle (I use a downy

ball and put it in at the beginning). This stuff is WONDERFUL!

Color-Safe Bleach

This bleach is for delicate colors and synthetics. It reduces yellowing

in silks and woolens.

2 cups hydrogen peroxide

14 cups water

Mix ingredients and store in a plastic one-gallon container. Soak items

to be cleaned in this solution for 10 to 30 minutes.

Plastic Cleaner

2 tablespoons white vinegar or lemon juice

3 cups water

Mix and store in a spray container. Spray on and wipe dry

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To make your wood shine use this recipe:

1 cup of water

1 cup of vinegar

4 tablespoons lemon juice

1 tablespoon tea tree oil

Combine all ingredients and put in a spray bottle and wipe clean with a

sponge

Tip:

Have extra bubble wrap (the smaller bubbles)? Instead of just

popping it and throwing it away – use it as insulation. Wash your

window. Then spray it with a mist of water. Attach the bubble wrap

(already cut to fit) to the window (it just stays) bubble on the glass,

and you have an extra bit of insulation, privacy

AND the sun’s warmth can get thru it. Roll

them up and use them next winter. If they

unattached – just lift, apply more water, and

re-attach.

SEND YOUR TIPS OR GOING GREEN

RECIPES TO:

wisconsinherbalist@msn.com

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THYME

Jackie Johnson ND

NEWHSA

Wolf River Master Gardeners

Latin Name: Common Thyme – Thymus vulgaris

There are approximately 400 different thyme species.

Zone: Perennial to Zone 4

Conditions: Love full sun and mostly dryish conditions. Only water

when dry. Likes well drained soil (no wet feet) with a pH of 6 – 8

ideally. Mulch in late fall to prevent tender root heaving and winter

kill.

Family: Lamiaceae (mint family)

Name from: Greek word thymon or thumos meaning courage

OR

Greek word that means to fumigate

Native: Europe, Asia and Northern Africa

Taken to Britain by the Romans and brought to the US by colonists as

both a food and a medicine.

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Looks like: Both upright and prostrate varieties. Some are good

as ground covers, while others can be used to cover garden seats and

garden forms. Most have tiny narrow aromatic leaves.

Propagation: Seed in spring with soil is 55 degrees or more.

Germination occurs in about four weeks. Also cuttings, root division,

and layering.

They have thin roots so be sure to transplant early enough in the year

to allow for those thing roots to establish themselves prior to winter.

Parts to Use: Aerial parts – leaves and flowering tops.

The smaller leaves seem to have the most flavor.

Unlike many herbs, thyme’s flavor is at its peak when it is in bloom.

Research your plant – common thyme is what we are discussing here is

the Thymus vulgaris.

Garden Uses and Problems:

-Seems to repel cabbage worms.

-Likes growing with sage and lavender.

-Bees like it…a lot. It is reputed that bee hives

surrounded by time is of superior quality and

sweeter to the taste.

-Relatively easy to grow.

-It becomes woody and can die out or become less productive in 2 – 5

years. Best to keep starting new areas with transplants to keep it

going.

Photo by Jackie Johnson

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Myths, Legends, History and Tidbits:

-Said to bring love to those who need it.

-It became the emblem of courage, bravery and activity. Ladies would

embroider a bee hovering over thyme on scarves and give them to the

departing knights.

-It is said that one can determine the quality and quantity of the honey

from the amount of thyme flowers at Summer Solstice.

-A special favorite of fairies – if you carry thyme or drink a thyme

infusion, you may be allowed to see the fairies dance at Midsummer’s

Eve.

-The Romans burned thyme to rid themselves of scorpions.

-In the Language of Flowers – thyme meant activity, happiness and

courage.

-Planted on a grave, it may bring rest to the departed.

-If burned in magic rooms, it is said to aid clairvoyants.

Culinary Uses:

-Ancients used it to preserve meats.

-Romans used thyme to flavor cheeses.

-Use thyme when recipe calls for slow/long cooking thyme.

-Goes well with hearty dishes and root veggies.

-One of the herbs in the classic Bouquet garni.

-Lemon Thyme used in many desert type dishes –

imparts a lemony flavor.

-Use sparingly – it has a strong flavor.

Cosmetic Uses:

Used in perfumes, cosmetics and soaps.

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Historical Uses:

-Found in Sumerian tablets from 2750 B.C. as a poultice.

-Egyptians used thyme in their embalming process.

-Romans used it as a strewing herb to repel bugs.

-St. Hildegard used thyme for lice problems, paralysis and for leprosy.

-Disinfected sick rooms.

-After bathing, the Greeks would rub their bodies with thyme infused

oil.

-Romans bathed in thyme for vitality, and drank infusions prior to

battle.

Historical Medicinal Uses:

-Historically known the ‘whooping cough’ herb, but was used to treat

coughs, congestion and colds.

-Used for: Internal parasites, cramps, digestion, gas, as a fumigator. -

-Melancholia (Romans).

-Culpepper said it strengthen the lungs and revitalized the body and

mind.

-Topically as a wound wash to clean infected wounds and increase

circulation to the area.

-As a foot bath for athletes foot and other skin maladies.

-Mental/emotional tonic – aids with physical and emotional exhaustion.

-Relieves tension, anxiety and increases concentration and memory.

-Externally with olive oil as a liniment and massage oil for muscle pains.

Herbal Energetics:

Temperature – Warm

Taste – Pungent, slightly bitter

Element – Air (one source), Fire/Water (another source)

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Meridian/organ – Lungs, liver, stomach

Polarity – Yang

Planet – Venus, Mars

Humours – Warm/dry

Moisture – Dry

Words/Properties associated with Thyme in the past:

Antiseptic Disinfectant

Anti-spasmodic Carminative

Antioxidant Expectorant

Antibacterial Diuretic

Antimicrobial Antitussive

Antifungal Stimulant

Astringent Astringent

Aromatic Bronchodilator

Found in Thyme:

Thymol

Volatile oils

Terpenes

Phenols

Tannins

Flavonoids

Research:

-Italian research claimed oil is highly antibacterial and antifungal and

appeared to be effective against e-coli and candida

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-Increases mucus in bronchi making a dry cough more productive.

Since it is antispasmodic, it seems to have a calming effect on coughs

and removes bacteria from the throat.

-1989 – German – positive effects on skin eruptions.

-1998 – Scotland – Mixing the essential oils of thyme, rosemary,

lavender and cedar for patches of hair loss had a 15% improvement.

-Not many clinical studies were located.

Contraindications: Essential oils should be diluted. Has dangerously

lowered blood pressure in some adults. Avoid during pregnacy.

Planhigion Herbal Learning Center Planhigion Herbal Learning Center, Seymour Wisconsin, was created by Jackie Johnson to bring herbal education at a reasonable price to those who are looking to using herbs in their lives. Learn to design your herb garden, grow your herbs and use them the way women have used them for thousands of years – culinary, teas, crafting, remedies. Apprenticeships available. Spring class list available soon. Email for a copy. Herbally related groups are welcome to utilize the center for their meetings and functions. Limit is about 25. Tea parties for your group are available from April – September. Call for details. Monthly herbal sharing will begin in April. Contact Jackie at scentedgardens@msn.com

Quiz Answers 1. Ridges Sanctuary – Baily’s Harbor 2. Lavender 3. Astragalus 4. Garlic 5. Gingko 6. Wheat 7. Thyme 8. Costmary 9. Stevia 10. 23

32

THE EDIBLE FOREST

The Cherry Tree

By Tracy Albrecht

Northeast WI Herb Society

The Cherry Tree

by M. L. Weems

When George was about six years old, he was made the wealthy master

of a hatchet of which, like most little boys, he was extremely fond. He

went about chopping everything that came his way.

One day, as he wandered about the garden amusing himself by hacking

his mother's pea sticks, he found a beautiful, young English cherry

tree, of which his father was most proud. He tried the edge of his

hatchet on the trunk of the tree and barked it so that it died.

Sometime after this, his father discovered what had happened to his

favorite tree. He came into the house in great anger, and demanded to

know who the mischievous person was who had cut away the bark.

Nobody could tell him anything about it.

Just then George, with his little hatchet, came into the room.

"George,'' said his father, "do you know who has killed my beautiful

little cherry tree yonder in the garden? I would not have taken five

guineas for it!''

This was a hard question to answer, and for a moment George was

staggered by it, but quickly recovering himself he cried:

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"I cannot tell a lie, father, you know I

cannot tell a lie! I did cut it with my little

hatchet.''

The anger died out of his father's face,

and taking the boy tenderly in his arms,

he said:

"My son, that you should not be afraid to tell the truth is more to me

than a thousand trees! Yes - though they were blossomed with silver

and had leaves of the purest gold!''

The Fact: There were cherry trees at Mount Vernon and George

Washington chopped down some of them. The tale about Washington’s

childhood honesty is only a legend, originating in the imagination of

Parson Mason Weems, an early biographer of Washington. Weems

invented several anecdotes about Washington’s early life to illustrate

the origins of the heroic qualities Washington exhibited as an adult.

Introduced to countless school children as a moral tale in the

McGuffey Reader textbook, the parable has become a persistent part

of American mythology.

Mentioning the cherry tree to someone may bring that well known tale

about George Washington and not telling a lie about cutting down his

father's cherry tree to mind. Or, maybe it's the beautiful spring pink

to white blossoms for which there are festivals held that comes to

mind. Whatever comes to your mind, few trees can rival the cherry

tree (Prunus spp.) for the beauty of its spring blossoms. The cherry

tree is the most widely planted ornamental tree in the United States.

This genus contains over 400 species and many hybrids and cultivars

native to temperate zones in Asia, Europe and America. Cherry trees

require cold weather to flower and fruit, so they do not grow in

tropical climates and would not grow well indoors

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We Are Family

Included in the same genus with cherries are peaches, plums, apricots

and almonds, and these plants are cousins to apples, pears and

hawthorns. All are part of the enormous Rose family of plants. Their

family resemblance is shown clearly in the blossoms of all these

species, which resemble small wild roses. In their wild forms, all have

flowers with 5 petals. Many cherry tree cultivars have so-called

"double" flowers with more petals.

Cherry Bark

Cherry trees can be distinguished from

other species by their bark. Young

trees and the younger branches on

mature trees are clad in shiny smooth

gray or brown bark that resembles

satin. This bark is marked with

scattered horizontal openings called

lenticels, which are pores that

facilitate a direct exchange of gases

between the interior of the tree and

the outside air. Many plants and fruits

have lenticels, but on cherry trees,

they are particularly noticeable.

Growth

The parent tree is sterile and must be cross pollinated by a tree of

another compatible variety. The buds from a sweet tasting cherry are

cut from a healthy tree that has produced the kind of fruit desired.

These buds are then grafted to the root of a cherry tree (rootstocks)

that is selected for its good growing habit - resistance to

temperatures, pest and diseases. These trees will then bear cherries

that are of the same variety as those from which the buds were cut.

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Some trees are trellised but this is not a very successful method of

growing cherries for the markets.

Fruit Production

Cherry trees grown for fruit production are

mostly hybrids of Asian species with more

cold-hardy American species. Over 99

percent of fruit grown is sour cherries,

primarily used for baking and canning.

Cherry trees in orchards are kept to 15

feet tall to facilitate harvesting, but left to

themselves would grow to 30 feet.

Cherry trees will begin producing

marketable crops after 6 to 8 years and continue producing edible

fruit for up to 100 years.

An interesting fact that I hadn't realized is that cherries don’t ripen

after they have been picked so care must be taken to ensure they are

picked close to maturity. They are picked by hand, with stems attached

to prolong shelf life and they are best eaten right off the tree!

Good Reasons to Eat Cherries

Why Cherries Are Good To Eat?

*they’re a good source of vitamin C- 125g will supply half of your daily

needs. vitamin K and B6 as well as thiamin, riboflavin and pantothenic

acid

*They have small quantities of other vitamins and give you potassium to

help balance the body’s intake of salt (too much salt is not good for

health) including manganese, magnesium, copper, calcium, iron and

phosphorous.

*They also supply dietary fiber

*They have some valuable antioxidants that help keep the body healthy

and the darker our flesh, the more of these we supply.

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Medicinal Benefits

Herbalists use cherry tree bark and extract to treat a range of

complaints. They use parts of the plant to reduce arthritis pain, heal

gout, abate headaches, address lung concerns such as bronchitis and

asthma through an infusion made from the stalks of the berries, and

relieve chronic diarrhea. The pigment that makes cherries red, called

anthocyanin, is a potent antioxidant that encourages collagen

production in the skin in tandem with the vitamin C also present in the

fruit. Cherry juice contains immune-strengthening melatonin, which also

helps to regulate the sleep/wake cycle.

Cherry is a diuretic and stimulates urine elimination which is very

useful in those cases which it is necessary to stimulate the kidneys to

increase urination, in illnesses like: obesity, dropsy, edemas, kidney

pain, nephritis, renal insufficiency, swollen eyes, etc.

Either a decoction or an infusion can be made. A decoction can be made

using the floral stems or the dry fruit. Allow the stems or fruit to

soften in water for 6 or 7 hours then boil 10-12 minutes. Filter

preparation and take 3 times a day after main meals. It is a treatment

that has great diuretic power and should be used with caution in those

people who have hypertension as it can lower blood pressure too much.

It's an anti-rheumatic and used to help in the treatment of gout,

arthritis, rheumatism, etc.

In the circular system, it fluidifies the blood and improves blood

circulation. It can be used in the treatment of varixes, hemorrhoids,

ocular pressure, etc.

It has cardio tonic properties which makes the heart muscle contract

more powerfully.

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Folklore

Recorded folklore for either the wild cherry or bird cherry is

surprisingly sparse, and it seems likely that some folklore was

indiscriminately ascribed to either or both of these trees when

encountered in the landscape. Folklore recorded in the north east of

Scotland in 1889, referred to bird cherry trees as hackberry

(elsewhere they are also known as hag berry) and warned against using

the tree's wood for any purpose, as known as hag berry) and warned

against using the tree's wood for any purpose, as it was considered a

witch's tree.

A tale recounted in an old English carol tells of how Joseph and the

pregnant Mary were walking in a cherry orchard when Mary asked

Joseph to pick her some cherries. However Joseph remarked unkindly

that she should get whomever 'brought thee with child' to pick the

cherries for her. The unborn Christ child then communicated with the

cherry trees, asking them to lower their branches so that Mary could

pick her own cherries, and Joseph was suitably repentant.

In the former Czechoslovakia it was customary to cut cherry branches

on the Feast of St Barbara on 4 December and bring these into the

warmth of the house to have blossom at Christmas. However, the tree

of course flowers naturally at or around Easter, especially if Easter is

late, and in England, in the Chilterns,

some of the abundant blossoms were

used to decorate churches at Easter.

Wild cherry folklore has unusual

associations with the cuckoo, whereby

the bird has to eat three good meals of

cherries before it may stop singing.

Similarly, a children's oracular rhyme from Buckinghamshire says:

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'Cuckoo, cherry tree, Good bird tell me, How many years before I die',

with the answer being the next number of cuckoo calls the singer

heard.

The wild cherry is commonly known as gean, a name which shares its

linguistic roots with guigne, a French word for cherry. In Scotland of

old, it was known as cacothaich in Gaelic, though a more recent Gaelic

name of uncertain origin, fhioghag (meaning fig tree), is also used. The

gean is a direct ancestor of cultivated cherries, and its fruits can also

be eaten and have a similar taste, though they are not so sweet and

have less flesh around the stone. You have to be quick to beat the

birds to an abundant crop following a good spring and summer, and they

are often picked when they are still yellowy-red, before they fully

ripen to a deeper reddish purple. Wild cherries can of course also be

made into pies, wine or soup.

Gean and bird cherries were both used to flavor alcoholic drinks such

as whisky or gin, and cherry brandy can easily be made by filling a

bottle with wild cherries, adding sugar, topping up with brandy and

leaving for a few months. The resin which leaks from the trunk was

formerly used by children as chewing gum. It is recorded as a

treatment for coughs, and when it was dissolved in wine, it was used to

treat gall stones and kidney stones. The bark was used to make fabric

dyes, ranging in color from cream to tan, while a reddish-purple color

was derived from the roots.

Cherry wood is hard, fine-grained and

used for turning, especially the large

burls with unusual grains which can

appear on the trunk. It is also used for

making furniture, and its red-brown

wood polishes up well to a deep, shiny

brown colour. In some parts of the

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Highlands there were taboos against the use of the tree but none

seemed widespread or to have persisted over the centuries. In a way,

this may reflect the nature of these cherry trees, in that they were

not long lived, nor grew anywhere in large quantities. Rather, they

seemed to appear singly or in small groups, sometimes on the edge of

woods, though in the Highlands they were often well away from the

competition of other trees. The fact that they were briefly

conspicuous in spring, through the beautifully vibrant displays of

blossom on their branches, followed by drifts of fallen petals on the

hillsides around them, gave gean and bird cherry a somewhat

mysterious quality in Highland folklore, and to encounter one was

considered auspicious and fateful.

Wood

The beautiful wood of the cherry tree, with its deep red color, natural

luster and fine grains, is a favorite material of woodworkers worldwide.

It's a hardwood, strong enough to use to fashion tool handles. One of

the most popular furniture woods in the U.S.,

cherry wood is used by artisans and bulk

manufacturers alike. It's durable enough to

make it a good choice for everyday fixtures

like cabinets, but it's also attractive enough to

be sculpted into art pieces, musical

instruments, toys, pipes and boat interiors.

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Mushrooms: Fungi for Health

by Linda Conroy

Moonwise Herbs

I am a big fan of mushrooms. I love to cook with them and eat them. I

have not found a mushroom that I did not enjoy. Earlier today, I was

preparing a vegetable soup and added mushrooms to the slow cooker.

When I sat down for dinner and ate the soup, I was reminded of the

many mushrooms I harvested and ingested during the past year. I

remembered the long hikes during last year’s spring morel mushroom

hunt.

I was also reminded of the puff ball mushrooms we found in our

neighbor’s field last summer and how abundant the chanterelle

mushrooms were in the woods. We ate mushrooms often during the

summer apprenticeship program and I am confident our immune

systems were thanking us.

I have long been an avid wild harvester. Preferring to find my food in

the woods or fields rather than the grocery store. Mushrooms made

me nervous for a long time. Prior to moving from the west coast to the

Midwest, I was comfortable harvesting only two mushrooms and even

then I was very careful, as one should be. Today I am happy to say that

I enjoy harvesting close to 20 mushrooms and each year I add to my

mushroom repertoire.

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I have long been aware of the immune boosting benefits of eating

mushrooms. I also know that they contain a wide spectrum of nutrients

including B vitamins, vitamin K, copper, potassium, selenium and other

trace minerals. So, I was not surprised when I recently read an article

in the Acres USA Farming Magazine, that research is being conducted

on the vitamin D content of mushrooms. Similar to humans mushrooms

need to be exposed to light in order to synthesize vitamin D. This is an

important factor, as most commercial button mushrooms are grown in

the dark, so unless they have been exposed to light, they will not

convert the necessary compounds.

Wild mushrooms and particularly those that are exposed to sunlight

are the ideal mushroom for promoting health. Although it should be

noted that sitting your mushrooms in a sunny window for a day or two

will enhance the vitamin D content.

This information is really inspiring to me, as I am continually trying to

find ways to increase the nutrient density of my food. There has been

a lot of attention in recent years, being paid to studies indicating that

vitamin D is an important nutrient for maintaining health. Many

providers of health care are encouraging their patients to ingest

vitamin D supplements. As with nutrients in general I prefer to

introduce them to my body through food not capsules or pills. I really

do trust that with information and creativity we can assimilate the

nutrients we need through our food.

So while, I will continue to eat whatever mushroom is

presented to me, I am more committed than ever to

eating wild or home grown mushrooms on a regular

basis.

If you decide to harvest your own mushrooms be sure

to consult a reliable field guide and/or spend time with someone who is

knowledgeable about mushrooms.

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A good book is titled: Start Mushrooming by Stan Tekiela and in many

areas you can find a local mycological society that will offer forays and

other learning opportunities. Also growing mushrooms outside your door

step is a good way to have them readily available and to learn to

recognize them when you do see them in the wild environment.

Incorporating mushrooms into your diet is fun and easy. Add them to

soup, stew, stir fry vegetables, omelet, quiche and/or stuff them. Use

your imagination I suspect you can think of many other ideas as well!

One of the mushrooms that was abundant last year was the Giant Puff

Ball mushroom. From the perspective of a chef, this mushroom is all in

the sauce. It takes on the flavor of whatever you marinate or cook it

in. Below is one of my favorite recipes for preparing this unmistakable,

generous mushroom.

In order to develop recipes for this mushroom you can think of them as

a soft tofu. I like to marinate them and bake them. Once they are

baked, I then broil or grill them and/or put them in the freezer for

later us.

Usually when I do this I have several baking pans full of sliced puff ball

“steaks”, which I then either eat as a mushroom burger, eat as a main

course with vegetables and /or cut into small pieces and add to a stir

fry.

Often when you find one giant puff ball there are many more. If you

find many you can freeze them and eat then throughout the year!

Below is my recipe for Mushroom “steaks”.

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Linda’s Puff Ball Mushroom “Steaks”

served with a tomato-sedum salad

Harvest one or more giant puff ball mushrooms (Calvatia gigantea.)

If you are unsure about identifying mushrooms, a good book for

beginning mushroom identification is Start Mushrooming by Stan

Tekila.

~Wipe off the outside of the mushroom and check to be sure the

inside is white and smooth and that it does not have insect damage

inside.

~slice into slabs approximately ¼-1/2 inch thick and place in a large

baking pan.

~marinate in the mixture listed below, or your favorite rich barbeque

or steak sauce for 30 minutes. Be sure the marinade is covering all

sides of the mushroom. *see marinade recipe below.

~preheat oven to 325 degrees

~place the baking dish in the oven and bake for 30-40 minutes.

~You can do several things next:

1. Place in a storage container and let cool. Once they are cool,

freeze for future use.

2. Eat directly as a “steak” and/or cut in pieces and add to a stir fry

or other vegetable dish.

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3. Broil or grill and eat as a grilled “steak” or place on a roll to

create a mushroom burger.

Marinate recipe:

Cranberry Sauce or other tart sauce 1 cup (I like high bush cranberry

sauce)

2 TBS mustard

½ cup tamari

¼ cup olive oil

¼ cup miso (barley miso is nice, as it is quite rich, but any miso will

work)

Linda Conroy is a bioregional herbalist and wild food aficionado. Her life is dedicated to connecting with the green world and her primary mentors are the plants who never cease to instill a sense of wonder in her daily life. Over her 20 years span as an herbalist she has completed two herbal apprenticeship programs, studied for close to a decade with Isla Burgess of the International College of herbal medicine, has become certified as a Wilderness First Responder, completed doula and midwifery assistant trainings and has completed a permaculture design course. She is the founder and proprietress of Moonwise Herbs as well as the premier herbal conference in the Great Lakes Region: The Midwest Women's Herbal Conference. Linda offers workshops and women's herbal apprenticeship programs as well as wild edible treks. She is a gourmet cook, specializing in wild food cuisine and offers incredible wild edible feasts at her home. Linda is a much sought after presenter on topics of herbal medicine, wild food, women’s health, traditional food preparation and nonviolent communication

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The 3rd Annual Conference June 6, 7 and 8, 2014

Held at the Beber Camp, Mukwonago,WI

Nourishing Our Roots and Healing

From the Ground Up

Centered in the Wise Woman Tradition, the

Midwest Women’s Herbal Conference provides

a gathering space to focus on earth-centered

healing, nourishment, and the plants that grow

around us. From the ground up, we connect to

weave ourselves, our families, and our communities

back into the dynamic spiral of health.

Featuring a wide spectrum of Midwest Herbalists and earth-based speakers on

topics including herbs for family health, wild edibles, fermentation, permaculture

and plant walks and special children’s and teen’s programming. Enjoy

entertainment, morning yoga classes and herbal wisdom the Wise Woman way!

Featured Guests:

Tieraona Low Dog

& Lisa Ganora

www.midwestwomensherbal.com

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San Antonio Botanical Gardens

Lynn Green & Rodney Webster

Eastern Wisconsin Unit

The San Antonio Botanical Gardens was a

wonderful return to thriving and vibrant plant life

from our November Wisconsin fall. The garden

has a vast array of plant collections.

We began in the rose garden, what a delight to be

able to smell roses in full bloom long after our

Wisconsin roses have produced hips and

gone dormant. The rose varieties were splendid

hybrid tea roses,

carefree varieties and great old fashioned roses.

Water saver lane is very important in

Texas and included a wide variety of low

water landscapes. The cottage garden

was impressive with its inclusion of

edible vegetables, herbs, fruit trees,

and flowers. The xeriscape, wildscape

and Spanish courtyard “yards” were a great demonstration of

extremely low water yards and quite beautiful.

The Texas Native Trail included the Hill Country, East Texas

Pineywoods and a South Texas habitat. Within these areas not only

are there the native plant species of each region but also

representative early Texas houses with their typical garden enclosures

and surroundings including livestock sheds. Seeing how these early

47

settlers lived and raised their food made me appreciate the rich soil

we enjoy in Wisconsin. It is also a great reminder of how spoiled

we are these days and how hard life can be. These were some very

hearty people!

The children’s vegetable garden is still going strong in November. Great

basil, kale, tomatoes, carrots, squashes etc. The kids also made quite

the array of scarecrows!

48

Halsell Conservatory contains excellent specimens from deserts and

rain forests. In addition there was a special exhibit of carnivorous

plants.

Did you know carnivorous plants don’t only snap on bugs but some have

49

wells/mouths that a bug gets into and they are trapped by the plants

juices? These juices are digestive juices and liquefy the bug so the

plant can absorb its nutrients. The plant displays are excellent along

with the associated education material.

The Japanese Garden was a splendid tranquil ending. Take time to sit

and contemplate. There does not seem to be enough time to relax and

this is such a splendid site.

Check out their website:

Sabot.org

Midwest Women’s Herbal Conference There are a few herbalists I will go almost anywhere to see, one of these is Tieraona LowDog! We are so fortunate to have her coming to Wisconsin this June. Dr. LowDog will be the keynote speaker at the Midwest Women’s Herbal Conference. She is also giving lectures on herbs for stress and the widely forgotten but very important bitters. Dr. LowDog is an herbalist and Medical Doctor; she continues to practice integrative medicine and is the Director of the Fellowship in Integrative Medicine at the University of Arizona. If you have not heard her speak she is not only very knowledgeable but she is very engaging and dynamic. Attendees are treated to her vast herbal wisdom and her unique approach to health conveying concepts that are memorable to say the least. Dr. LowDog published Life Is Your Best Medicine this year and has an upcoming book Healthy At Home being published in 2014. Life Is Your Best Medicine is spectacular and the topic of the Keynote address. In addition, Lisa Ganora and Brooke Medicine Eagle are special guests along with a wide variety of herbal experts. Come learn about herbal research, plant identification during multiple herb walks and a wide variety of topics. The conference includes excellent meals, a red tent, yoga, belly dancing and vendors. Come and enjoy a weekend of

fellowship and community with like-minded women. Save the dates: June 6, 7 & 8. Check out the website at http://midwestwomensherbal.com registration opening soon!

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Renaissance Medicine

Nicholas Culpeper (1616-1654)

Cori Letter

Northeast Wisconsin Herb Society

During the Renaissance era, medicine was critical to the development

of our modern medical system, advancing the science rapidly. As with

all intellectual pursuits during the period, the Renaissance stimulated

medical practice, spurring physicians and scholars towards the

scientific study of medicine as never before in history. Many innovative

discoveries during this period made medical practice more accurate and

effective, increasing the knowledge and capabilities of medical

professionals throughout the world.

One of the leading herbalists of this time was Nicholas Culpeper. He

was born in Surrey England. His father died while he was an infant,

his Grandfather was his main informative influence.

He studied at Cambridge for the priesthood, but was not interested.

He was in love with a rich heiress of whom his family disapproved. So

they planned to marry in secret. On the eve of their elopement, his

fiancé was struck dead by lightning sending Culpeper into a deep

depression.

Looking for something to dedicate his life to, he chose to study

medicine and apprenticed himself to an apothecary in London. Upon

51

completion of his training he opened up a pharmacy in a halfway house

in London. He was an herbalist who followed the classical medical

precepts of Hippocrates and Galen. His mission was to put medicine

and natural healing back into the hands of the people. Priests, lawyers,

and physicians were a burden to society was his opinion. He wrote an

unauthorized critical translation of The London Dispensatory in English.

This caused powerful positions to write him off as a quack.

Culpeper’s best known and loved work is called A Complete Herbal. It

has never gone out of print since it was published. It gives astrological

indications of every herb in terms of planets and signs of the zodiac as

well as a how-to guide for making traditional medicines. According to

Culpeper, plants were able to channel and embody the subtle life

energies of the planets which were then consumed as food and

medicine. His other works, The English Physician and Family

Dispensatory contains many authentic and valuable traditional medicinal

recipes. A Key to Galen’s Method of Physick is Culpeper’s translation

and commentary on Galen’s famous treatise on pharmacodynamics,

including Galen degrees.

Culpeper’s health in later years wasn’t good. He is thought to have

gotten tuberculosis from a bullet wound in his shoulder that he

received at the siege of Reading. The pressure of his studies and

writing, combined with his galloping consumption finally led to his death

in 1654, shortly after completing The English Physician.

Sources: greek medicine.net, www.mdhealthnetwork.org

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Green Bay Botanical Gardens – Soup and

Substances

Starts in January!

Green Bay Botanical Gardens is offering and escape from the humdrum

to an afternoon and evening of garden camaraderie. At 5:30 a warm

meal of soups, breads and desserts all supplied by local restaurants and

bakeries are served. From 6:30 – 7 – a garden related topic will be

presented (and the hours count for MGs). The evening ends with live

music from 7 – 8.

This year’s dates and topics are (music will be announced later):

Friday January 31 – Herbal Remedies for Winter by Jackie Johnson of

Planhigion Herbal Learning Center

Friday February 14 – Food Goodness Grapes – by Steven DeBaker of

Trout Springs Winery

Friday February 28 – Freshwater and Rain Gardens by Justin Kroening

of Stone Silo Prairie Gardens

Friday March 14 – Something’s Brewing – Beer – By David Oldenburg of

Titletown Brewery

Friday March 28 – Vertical Gardening – by Mark Dwyer from the

Rotary Garden in Janesville

Costs: Presale Members: $10 an evening Nonmembers: $15

At the Door: Members: $12 and Nonmembers $17

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Don’t let winter get you down – your local botanical gardens may be

offering great classes. Here are a few:

Green Bay Botanical Garden:

Classes 6 – 7:30 unless noted.

Thursday, January 16 – Get your Orchid Groove On by Mary Stewart of

Goin’ to Pot Orchids. Learn to how to grow orchids successfully.

$9/members, $16/nonmembers

Tuesday, January 21 – Trilogy Bracelet Class by Cindy Lubbers of Rock

of Ages Jewelry and Beads. Choose one of three colors to create your

own Trilogy Bracelet – no beading skill necessary. $36/members,

$43/nonmembers

Tuesday, January 28 – Pin It! By Maribeth Frinzi, Sue Schinkten and

Kelle Hartman of Green Bay Botanical Garden. Join us for a variety of

our favorite Pinterest ideas from foods to crafts to horticulture. 3

stations allow you to create unique projects. $20/members,

$27/nonmembers

Tuesday February 4 – Great Beans! By Judy Knudsen from Brown

County UW Extension. All about the variety of dried beans, canned

beans, pinto beans, chick peas, white beans, black beans. Recipes and

tasting. $9/members, $16 nonmembers.

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Thursday February 6 – Herbal Remedies for Winter by Jackie Johnson

ND of Planhigion Herbal Learning Center. Make what our grandparents

and their grandparents made – syrups, elixirs, oxymels – how and why

they are made. $17/members, $24/nonmembers.

Tuesday, February 11 – Build Your Own Whimsical Hanging Terrarium

by Candelaria Toutloff of Waterworks Garden Supply. Different

plants to use in terrariums and assemble one. $45/members,

$52/nonmembers.

Thursday, February 13 – Photoshop It by Marc

Amenson – Amenson Studio. Discover the powerful

creative tools of Adobe Photoshop – fixing color,

removing unwanted areas, resizing etc. Bring your

laptop. $24/members, $31 nonmembers.

Tuesday, February 25 – Learn How to Grow the Great Tomato by Lynn

Clark of NEW Master Gardeners. Learn about the #1 home grown crop

– research on selecting, growing, diseases, varieties, pruning and more.

$7/members, $14/nonmembers.

Thursday, February 27 – A Taste of Egypt and Middle Eastern Cuisine

by Ezzeldin Ismail of Egyptian Delights. Family recipes including

sweets and savories. Recipes and sampling. $14/members,

$22/nonmembers.

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Boerner Botanical Gardens – Milwaukee

Histories and Mysteries of Chocolate

Thurs., January 30, 2014 6:30pm-8:00pm

Learn the history and mystery of chocolate with Viki Tadych of the

Red Elephant Cafe! Tastings and a chocolate mint planting are

included. $10 members/ $15 non-members

Introduction to Herbal Soap Making

Saturday February 8, 2014 10:00am - 11:30am

Jill Gilbert of Moot's Soaps will demonstrate steps for

making your own cold-pressed soap using vegetable oils and pure,

therapeutic essential oils. You'll receive a cured bar of soap; additional

soaps will be available for purchase. Designed for adults only. $10

members/ $15 non-members

Wine and Cheese Pairings

Thurs., February 20, 2014 6:30pm-8:00pm

Experts from the Purple Foot and Mia Famiglia Restaurant will share

the secrets for bringing together two divine creations - wine and

cheese. Learn the steps for making wine at home and discover the

cheeses that will best complement your wine. Must be 21 or older to participate. $10 members/ $15 non-members

Pruning Essentials for the Health of your Trees & Shrubs

Saturday, February 22, 2014 10:00am - 11:30am

MATC Horticulturist and Arborist, Mike Wendt will demonstrate the

latest methods for pruning shrubs and trees to ensure long-term life.

We will spend time in the garden for a how-to demo. $10 members/

$15 non-members

For more information or to register call 414-525-5656

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Gardens of the Fox Cities - Appleton

Food Preservation 101 - Wednesday, January 22nd 5:30-6:30pm

Karen Dickrell (Department head for the Outagamie County UW

Extension in conjunction with the Outagamie County Master Food

Preservers) will discuss canning equipment, dehydrating, freezing,

pickling, hot water bath, and pressure canning. $5 per person/ $3

member price

Invasive Plants: What’s in Your Backyard?

Wednesday, February 26th 5:30-6:30pm Diane Schauer (Calumet

County Invasive Species Coordinator) will highlight some of the most

prevalent invasive species in and potentially coming to the Fox Valley

and vicinity. $5 per person/ $3 member price

The Emerald Ash Borer and the Crisis of Invasive Species

Wednesday, March 19th 5:30-6:30pm Chris Johnson (Author of

books and essays on nature and the environment and co-author of the

new book Forests for the People: The Story of America’s Eastern

National Forests) will examine the Emerald Ash Borer, what biologists

are doing to stop its spread, and highlight other invasive species that

are threatening the Midwest. $5 per person/ $3 member price

Hypertufa - Wednesday, May 14th 5:30-7pm

Loris Damerow will bring her expertise, and all of the supplies you

need, to create a round ‘faux’ stone container for outdoor use. This

unusual material looks and wears like stone and serves as a dish or small

planter. $20 per person/ $15 member price

Registration required at least three business days before each

program. To register contact Rachel by phone at (920) 750-5462 or via

e-mail at randerson@gardensfoxcities.org

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Olbrich Botanical Garden – Madison

DURABLE SHRUBS FOR FOLIAGE APPEAL

Our landscapes benefit from the addition of appropriate shrubs that add scale,

texture, form, and color. There are a wide range of durable shrubs that thrive in a

variety of growing conditions. However, durability should also coincide with high

impact, ornamental features like colorful foliage, showy blooms, wildlife potential,

fragrance, and other features of interest. Mark Dwyer of Rotary Gardens will help

you examine a wide range of shrubbery for the entire landscape and share

examples of how they have been successfully utilized in the landscape.

Wednesday, January 29, 6:30-8:30 pm Registration Deadline: January

22 Cost: $15/$12 member | Course Number: 10-06

ALL ABOUT FIGS!

If you are familiar with Ficus carica, then you know that the taste of a fresh fig is

an unforgettable experience. Did you know that you can grow these tasty fruits

here in the upper Midwest? With a little care and determination you can annually

harvest these special Mediterranean treats. Join fig-lover John Holzwart for this

enjoyable presentation and learn how to grow, maintain, winterize, and propagate

your own fig trees from cuttings. Saturday, February 1, 12:30-3:30 pm

Registration Deadline: January 23 Cost: $25/$20 member

CONTAINER COMBINATIONS FOR IMPACT

Containers offer the gardener an opportunity and venue to combine a wide variety

of plants for dramatic effect. Selecting plants with interesting foliage, flowers,

texture, fragrance, and other assets allow for maximum appeal in a limited amount

of space. Mark Dwyer of Rotary Gardens will discuss and show you some winning

combinations with high impact and help you take a closer look at some of the best

"role player" plants for the container. The basics of proper container selection,

preparation, and care will also be discussed. Wednesday, February 12, 6:30-

8:30 pm Registration Deadline: February 5 Cost: $15/$12 member

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HYPERTUFA TROUGH WORKSHOP

Join Master Gardener and trough enthusiast Jane Gahlman in making an antique

trough planter for your fairy garden, rock garden, or patio. We will mix peat moss,

perlite, Portland cement, and reinforcing fibers with water to form a lightweight

but strong hypertufa trough that can be left outside over winter. Instructions will

be given for unmolding and planting your trough on your own after it has cured.

Dress to get dirty - it can get messy! All supplies included. Space is limited;

register early. Sunday, February 16, 1-4 pm Registration

Deadline: February 6 Cost: $50/$40 member

Rotary Garden – Janesville

Rotary Garden is located at 1455 Palmer Drive, Janesville.

For information about the above classes, or others, call 608-752-

3885.

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For the Cooks Among Us

Patty Bellin, Editor

NEWHSA

Homemade Nutella | Gluten & Dairy Free Yield: 1.5 Pints

2 cups of raw hazelnuts

1 can of light coconut milk

1/2 cup coconut sugar (if you don't have coconut sugar you can sub regular sugar)

1/4 tsp sea salt

10 ounces dark chocolate (I used 70 % dark chocolate)

Preheat your oven to 350 degrees.

1. Put your raw hazelnuts on a baking sheet and spread them out evenly. Allow

them to toast in the oven for 10-15 minutes. They are done when the shells are

lightly toasted and they become fragrant.

2. While your hazelnuts are toasting take out a medium sized pot and heat up the

coconut milk, coconut sugar and salt. Stir over medium heat until the coconut

sugar has fully dissolved into the coconut milk. Set aside.

3. In a double boiler melt your dark chocolate. If you do not have a double boiled

you can make your own with two pots that fit cleanly into one another. Once

your chocolate is totally melted, set aside.

4. After your hazelnuts are done, remove them from the oven.Dampen a clean dish

towel and place your toasted hazelnuts inside.

5. Gently rub the hazelnuts to remove as much of the skin as possible. This may

take a couple of minutes.

6. Once you have removed as much of the hazelnut skins as possible, add your

hazelnuts to your food processor.

7. Process your hazelnuts until they become a very fine meal.

8. Add your melted chocolate and process again until it becomes smooth.

9. Once your chocolate is incorporated, add in your coconut milk and sugar mixture

and process again until it is completely smooth and the texture of Nutella.

10. You can now bottle it up and keep it in the refrigerator!

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CINNAMON ROASTED APPLES – Source unknown 1 c pecans 1/4 c packed light brown sugar 2 tbsp fresh lemon juice 4 gala or fuji apples 4 cinnamon sticks Preheat oven to 450. Spread pecans in 9 x 13 pan. Toast 3-5 min. Remove pecans & set aside. In a large bowl, combine sugar, lemon juice & 1/4 cup water. Halve apples thru the stem end, core & immediately toss in sugar mixture. Arrange apples, cut side down, in baking dish, pour sugar mixture over. Tuck in cinnamon sticks, cover dish with foil. Bake until apples are easily pierced with the tip of a paring knife, about 15-20 min. May serve with ice cream, topped with the pan juices & pecans

DIRTY SHRIMP AND BEER from Healthy The New Skinny Cookbook

2 lbs. shelled & deveined shrimp

4 Tbsp. coconut oil

2 Tsp. minced garlic...

1 Tsp. dried oregano

1 Tsp. dried basil

1 Tsp. dried thyme

1 Tsp. cayenne pepper

1/2 Tsp. crushed red pepper

1/2 Tsp. sea salt

1/2 Tsp. ground black pepper

1/2 c. Beer

DIRECTIONS: - Sauté garlic and herbs in coconut oil until garlic is slightly

browned. Add shrimp stirring constantly until shrimp are pink and done. Pour

in beer, simmer 1-2 minutes. Serve and Enjoy !!

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Peppermint Bark Prep: 15 min; Stand: 1 Hr Makes 24 candies

1 package (16 oz) vanilla-flavored candy coating (almond bark), broken into pieces

24 hard peppermint candies

Place peppermint candies in heavy plastic bag; crush with rolling pin or bottom of small heavy

saucepan.

Cover cookie sheet with waxed paper, aluminum foil or cooking parchment paper. Place candy

coating in 8-cup microwavable measure or 2-quart microwavable casserole. Microwave

uncovered on High 2 to 3 minutes, stirring every 30 seconds, until almost melted. Stir until

smooth.

Pour peppermint crushed candies into wire strainer. Shake strainer over melted coating

until all of the tiniest candy pieces fall into the coating reserve the larger candy pieces.

Stir coating to mix evenly.

Spread coating evenly on cookie sheet. Sprinkle evenly with remaining candy pieces. After

bark sets about 15 minutes, score the top with a butter knife into lines so you can cut into

pieces after it hardens. Let stand about 1 hour or until cool and hardened and finish cutting

the pieces. Store in airtight container.

Candied Ginger ¼ pound fresh ginger root ½ cup sugar (raw is best) 1 cup water Peel off outer skin of ginger. Slice ginger into paper thin or thicker rounds Bring the water and ginger to a boil and simmer 10 minutes covered. Fork out ginger and set aside. Add ½ cup sugar to ginger water and stir until dissolved. Return pan to heat and cover. Simmer 2-3 minutes. Remove the cover and continue cooking until a syrupy consistency is reached – about 5-10 minutes. Add ginger to syrup and stir in well to coat the ginger. Fork the ginger pieces out of the liquid and into a bowl. Sprinkle 2 teaspoons extra sugar over them and roll in the sugar to coat the slices. Then place ginger pieces on waxed paper spaced out. Let try overnight. Store in a sealed jar in the refrigerator.

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