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The Wisconsin Herbalist
August 2016
Issue 22
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From The Wisconsin Herbalist:
Our last publication 2016 will be the week of November 15. The deadline is 30 days prior to the issue publication. Thanks to all the contributors this issue – Marcy, Kristin, Sondra, Patty, Jackie and Rick. Without them, we wouldn’t have a WISCONSIN HERBALIST! If you have an herb shop or center, by writing an article you are entitled to a page of free advertising. Our next issue deadline is 15 October for a November issue – so if you’re doing something different in the garden, harvesting something new, or if you would like to share how and why you process a particular plant, we’d all love to hear about it!
The opinions of the writers are not necessarily those of The Wisconsin Herbalist.
The Wisconsin Herbalist does not recommend or endorse any diagnosis or treatments with any botanical or pharmaceutical substances. When plants are used as medicine, they become medicine with all the same effects as pharmaceuticals. Any medicine, botanical or pharmaceutical should only be used under the guidance of your trusted health care professional. We believe that each person bears full responsibility for his or her own well-being and health. We strive to correctly site all sources of information contained within.
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Contents
Compost Tea Marcy Lautanen-
Raleigh 4
Blood Orange – Book Review Kristin Urban 9
Madison Herb Society Herb Fair MHS 11
Spa Waters Jackie Johnson 13
Growing Camellia & Kava Rick Swanson 17
Recycling Statistics & Facts NEWHSA 21
History of Medicine Herb Companion 26
Herbal Trivia Quiz NEWHSA 27
Janesville Herb Society Sondra Austin 28
Crafty Corner Sondra Austin 29
Northeast Wisconsin Herb Society NEWHSA 31
Herb of the Quarter – Ginger Jackie Johnson 32
Gardening Tips ArcaMax Gardening 36
Using Lavender – Making Bottles and Wands Sondra Austin 38
For the Cooks Among Us Patty Bellin 45
Herbal Trivia Quiz Answers NEWHSA 48
Enjoy the rest of your summer!
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Compost Tea
Marcy Lautanen-Raleigh
www.backyardpatch.blogspot.com
Growing plants in a raised bed, as I am currently, has an upside and a
down side. Control of weeds is so much easier as the soil is soft making
weeds easier to pull. Also since you control the soil the weed seed is
generally reduced. However an imported soil can be low in nutrients or
nutrient value can be easily leached from the soil by watering and rain
runoff. Also the lack of contact with deeper soil means that
micronutrients may be lacking.
I noticed that the raised bed of herbs, which was started last year
when we moved in, has some areas where the plant growth seems slow
and not very robust. I improved the soil adding a new layer of nutrient
rich soil, but this only helped a small bit. So I turned to compost tea.
By applying compost tea twice weekly, I improved the plants ability to
fight off disease and better utilize the nutrients in the soil.
So now I guess I should explain. What is the difference between
compost and compost tea? What is compost tea? What Compost tea is
not? Why is compost tea good for the garden? And finally some
resources for obtaining or making your own compost tea.
The difference between Compost and Compost Tea
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Most, if not all, gardeners are familiar with compost – that decomposed
organic matter like leaves, grass clipping and fruit and veggie scraps
from the kitchen that we so love to add to the soil in our garden. We’ve
been taught that adding compost to our soil every year enriches it with
nutrients, adds and feeds the diverse bacterial and insect life of our
soil and improves its ability to retain moisture thereby making our
garden plants happy and healthy.
Many of us, my family included, have even taken the step of making our
own compost by using the discarded or unused organic table and yard
scraps – leaves, grass clippings, coffee grounds, veggie and fruit peels,
etc and adding them to a compost bin and turning the pile occasionally
to facilitate the decomposition process. In the late winter/early spring
we gleefully fill our wheelbarrow full of this black gold to work into our
garden soil. What’s not to like about that? Reduce waste, conserve and
be prudent stewards of our planet and at the same time provide
excellent nutrients for our garden.
Compost tea is a liquid compost added to soil as a way of increasing
beneficial microorganism that deter diseases and increase growth
potential in plants.
What is Compost Tea?
Simply stated, compost tea is a water-based solution that has been
amended by adding compost to it, and in some cases other nutrients,
and letting it “brew” or steep in water. One does not need to heat the
water to enable the wonderful microorganisms in the compost to leech
into the liquid infusing the water with all the goodness a garden needs
and wants. Many home gardeners and farmers use compost tea as an
organic fertilizer to restore a much needed diversity and population of
beneficial bacteria, fungi, and protozoa back into the soil. Others use
compost tea as a foliar spray to reduce disease.
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There are generally two types of compost tea: 1) Passive or 2) Actively
Aerated Compost Tea (AACT). Both provide benefits to your soil and
“passive” tea is very simple and inexpensive to make, but the research
has shown that AACT provides an added turboboost to the solution
that is filled with the beneficial microorganisms that are so beneficial
to your soil and plants.
Passive tea is made by basically dumping a load of compost into a
bucket of water, stirring it occasionally to release the microbes from
the compost into the water and letting it sit for a short time to enable
the microbes to work their way throughout the solution.
Actively Aerated Compost Tea (AACT) is a “tea” that is made by adding
compost to a solution of water, but in this case, nutrients in the form
of black-strap molasses, liquid kelp, hydrolyzed fish, and other related
materials along with oxygen are added to the water to feed the
beneficial microorganisms. The goal is to enable the microorganisms to
reproduce, multiply aggressively and supercharge the “tea”. There has
been extensive research on the subject of compost tea and its
benefits and the science seems very clear that AACT provides far
more beneficial organisms in your tea than does the passive
alternative. AACT compost tea is an aerated solution that is teeming
with billions of beneficial microorganisms that
can be applied directly to the leaf surface of a
plant as a foliar spray or used as a soil drench
to improve root systems.
For both types of compost tea you must use
water without chlorine, so saved rain water or
dechlorinated tap water will be needed.
What Compost tea is not?
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Compost tea, specifically AACT, is not a significant source of
micronutrients, Nitrogen, Phosphorous and Potassium, although it does
contain some. Your soil must contain needed nutrients before you start
adding compost tea.
Why is Compost tea good for your garden?
Compost tea works by putting good biological diversity that your plant
needs onto the leaf surface of the plant or the soil. You can enjoy the
proven benefits of compost now in a liquid form.
Benefits of Compost Tea
increased pest resistance
increased disease resistance
increased yields in your vegetable garden
increased frost resistance
increased blossoms on your flowers
increased weed resistance
increased water holding capacity of your soil
increased breakdown of toxins in your soil
increased quality and taste of fruits and vegetables
100% safe
100% natural
Most importantly - compost tea is cheap and you get several of the
benefits of applying compost to your garden, without the hassle of
moving truckloads of soil around your yard.
Please note - compost tea is by no means a replacement for balancing
the minerals in your soil or adding organic matter. If the minerals in
your soils are not balanced and you're lacking adequate organic matter,
you will never fully realize the magic of compost tea.
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Sources of information and materials:
http://www.gardeningwithmicrobes.com/aact.shtml -this is part of a
detailed series of articles on Gardening with Microbes that has much
information on why compost tea is the trend to watch in organic
gardening.
http://www.compostjunkie.com/making-compost-tea.html -
this website details using, making and the important details of compost
tea including recipes and links to materials for making AACT tea
brewers.
http://www.phelangardens.com/resources/186-compost-tea - this
commercial site has details of how a commercial compost tea is
produced with additional information including the need to use
dechlorinated water.
http://www.just4growers.com/stream/organic-growing-
techniques/how-do-i-brew-my-own-compost-tea-at-home.aspx - this
site has instructions and details, including an equipment list, to create
your own compost tea brewer for making AACT.
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Blood Oranges (book review)
and
Ground Ivy (brewing aid)
By Kristin Urban
Northeast Wisconsin Unit
The yard this year has been
taken over by a member of the mint family, called ground ivy or gill-
over-the-ground (Glechoma hederacea). It looks a little like creeping
Charlie, only smaller leaved and sporting little purple flowers, rather
than the white blooms, of our creeping friend. It’s a European
introduction and regarded as a somewhat invasive species. I know my
husband wants to poison it out of existence…but since it does cover the
ground and doesn’t grow very tall, I would be content to let it “do its
thing.”
The name Gill comes from the French guiller, (“to ferment”) because
the leaves were once used to help ferment, or flavor, beer.
And that information provides me with a nice segue to this issue’s book
review, Blood Orange, Susan Wittig Albert’s latest mystery in the
China Bayles’ series. Blood orange doesn’t seem to have much to do
with this story….but beer does.
The victim and the puzzle the main character (China Bayles, retired
criminal defense lawyer and owner of the lovely Thyme and Seasons
herb shop in fictional Pecan Springs, TX) resolves to solve is the wife
of a local brewer. China’s headnotes to each chapter provide a lot of
information on botanical drinkables, and a good amount of space is
devoted to the brewing of artisanal beers, which can be flavored with a
lot of herbs and seasonal fruits.
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Hops became the favored gruit (the
herb mixture to flavor, bitter, and
preserve beer) about the 9th century.
Until then, a brewer’s gruit was made
from what was available locally, which
might contain mugwort, horehound,
yarrow, heather, or ground ivy (back
to my gill-over-the-ground).
I thought that I might have been missing something of significance in
the book title, so I did a bit of online research. Blood oranges are
produced in this country primarily in California, but there are also small
suppliers in Texas and Florida. The best are from Sicily and have
particular climate requirements. They are available seasonally from
December through April. They are higher in vitamin C than the usual
fruits, are sweeter, are rarer, and of shorter availability.
Molly Watson, in an article available through
http://localfoods.about.com, gave several recipes and showed how to
section oranges efficiently. Blood oranges appear most commonly in
salads, but can be used as glazes for meats and additions to marmalade
(glorious color).
I found out from Food and Travel Magazine (http://foodandtravel.com)
that orange flowers are the symbol of marriage and a symbol of
prosperity. During the Middle Ages, blood oranges were regarded as a
symbol of status and power, which explains why the wealthy Medici
family chose them for the Medici coat of arms.
Both ideas (marriage and wealth) figure into the story in the form of a
failed marriage in dispute because the wife is a major holder of the
marriage property. However, such symbolic understanding is only
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incidental to the story and of interest, probably, only to a literature
geek such as myself.
This book in the series is a bit weaker than some of the others, though
I always enjoy the character development and incidental herbal
information the author shares with her readers. Much of the first
part, before one really gets into the plot, is devoted to the back story
of China, her family, her business partner Ruby Wilcox, and various
characters that reappear from time to time.
There is, as must be in a murder mystery, a murder that must be
solved. There are suspense and clues to be analyzed and characters’
motives to be examined. There is landscape lovingly described, though
usually integral either to the story or to understanding the characters.
Personalities are developed; personal insight is gained. There is danger
and distrust. And herbal references to pursue, such as Thomas Tryon’s
The Art of Brewing Beer, Ale, and Other Sorts of Liquors, pub. 1691.
In other words, Blood Orange is a delightful summer read.
Enjoy it with a local brew!
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MARK YOUR CALENDARS!
Madison Herb Society
34rd Annual Herb Faire
Saturday, November 5
9 a.m. – 3:00 p.m.
Olbrich Gardens
3330 Atwood Ave., Madison, WI
Free Admission to the Faire!
Herbal vendors, workshops, and demonstrations.
Free Herbal Presentations in the Atrium
Watch the Madison Herb Society Webpage for more information!
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Spa Waters
A Refreshing/Healthy Choice
Jackie Johnson
NEWHSA
For years we’ve seen them sitting in the lobbies of hotels, or if you’re
lucky enough, been given a delicious and healthy beverage after a
massage or other treatment at your local spa.
The name “spa water” has been coined, and it’s stuck for the delicious
and healthy waters infused with various herbs, fruits and vegetables.
They can be infused for as short a period as 30 minutes, but a few
hours or overnight is best. If you’ve infused your beverages for twelve
hours or more, be sure to remove the vegetables, fruits and herbs.
Keeping them iced is always helpful, and makes them even more
refreshing. No sugar is needed making them especially healthy.
Most stores now have the water dispensers in all sizes and
configurations; some even hold two or three different vessels to be
filled to offer more variety. Some are large, others smaller. You can
pay as little as $25 and as much as you want! Some are plastic, others
are glass, and some are just cool. I recently found one shaped like a
beehive on sale for $20 at Menards!
You can add your water and other ingredients to those vessels, or make
it ahead and fill the vessels. You can fill individual glasses from
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pitchers of them you have prepared. Or to make a statement, you can
fill pint sized mason jars with some prepared spa water, add a few
sprigs of this or that, put lids on them and put them in a large
container filled with ice. Those containers come painted or for a more
rustic feel, I have one of those old fashioned galvanized trough/bucket
I found at a rummage sale for $5 (without a hole)! But these can be
purchased at Fleet Farm or any hardware store.
How much plant material should you add? Well, you’ll have to
experiment to get the flavors you enjoy, and experimentation in this
case is a ball! You can make large amounts in a gallon container of
water, or smaller amounts of two quarts, or those pint sized jars!
I’ve even taken (that dreaded) bottled water, added a few sprigs of
this or that, put it in the refrigerator overnight and enjoyed it the
next day. (Make 2 – they go fast!)
Some tips:
- Slice your fruits and vegetables
fairly thin.
- Citrus peels can cause bitterness
if infused too long. That’s great
if you like that, but should be
removed sooner, or cut away if
you don’t.
- Mint leaves go along way – so be cautious until you get it right,
remembering mint can overpower most other flavors.
- Wash your fruits and vegetables well before slicing.
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- To keep them fresher longer, keep adding ice to your waters in
containers.
Here are 65 suggestions to try to get you started, but remember,
IMPROVISE - If you like it, it’s all good.
Lemon/Orange
Lemon/Tulsi (Holy Basil)
Lemon/Ginger
Lemon/Mint
Lemon/Strawberry
Lemon/Lemon Balm/Lemon
Verbena/Lemon Basil
Lemon/Fennel
Lemon/Dill/Cucumber
Lemon/Blueberry
Lemon/Lime
Lemon/Orange/Lime/Grapefruit
Lemon Verbena/Mint
Lemon/Rosemary
Lemon/Basil
Lemon/Lavender
Lemon/Chamomile flowers
Lemon/Blackberry/Ginger
Lemon/Peach
Lemon/Pineapple Sage
Lemon/Mango
Grapefruit/Basil
Grapefruit/Lemon
Grapefruit/Rosemary
Grapefruit/Tulsi
Cucumbers/Lemon/Rosemary/
Mint
Cucumbers/Lemon and/or Lime
Cucumber/Strawberry
Cucumber/Mint
Cucumber/Apple
Cucumber/Cantaloupe
Cucumber/Cantaloupe/Honey
Dew
Cucumber/Lavender/Mint
Cucumber/Citrus (any/all)
Cucumber/Tulsi
Blackberry/Sage
Blackberry/Mint
Black or Blueberries/Lime
Blueberries/Rosemary
Blueberries/Orange
Raspberry/Lime
Raspberry/Rose Petals
Orange/Mint
Orange/Mango
Orange/Papaya
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Ginger/Mint
Kiwi/Lime
Kiwi/Berries (any/all)
Strawberry/Kiwi
Strawberry/Lemon/Basil
Strawberry/Basil
Pineapple/Orange
Pineapple/Strawberry
Pineapple/Mint
Pineapple/Sage
Pineapple/Grapes
Cantaloupe/Mint
Watermelon/Rosemary
Watermelon/Basil
Watermelon/Coconut
Peach/Thyme
Peach/Rosemary
Peach/Ginger
Rosemary/Orange
Rosemary/Mint
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Growing Camellia sinensis
And
KavaKava in Wisconsin
Rick Swanson
Greeting fellow herb lovers of Wisconsin. I like to bring up two seldom
mention herbs I grow.
The first one is tea, Camellia sinensis. It is so commonly consumed
throughout the world one would not think twice about it. I find it
interesting that from one plant three different types of tea are
derived from it. The green tea is unfermented. The black tea is
fermented. Last and least known is white tea where the size of the
leaf and location of it on the plant, creates it. How the tea leaves are
processed determine the type it is – white, green or black.
I have the pleasure of knowing an herb grower in AL who happens to
grow tea at her rural home. It amazed me to have the chance to visit
her in her rural setting. Let me say rural in WI is not the same as
rural in AL. She was not going to attend the herb fair the local
herb group puts on in early May this year. I contacted her and ask her
if it possible to visit at her home. We met several years earlier but I
felt lucky that she said yes.
Her herb garden is surrounded by a low electric fence only a few
inches off the ground. This was done to help her keep armadillo
out. We all have our problem animals! This fence keeps them out of
her garden and prevents damage.
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We cannot understand how much damage these rodents can do in one
night. After showing me thru out her herb garden - one that I can only
dream of having year around up here. Plants I grow for only a few
months, for her it within reason for them to live year around. She is in
zone 9! But, on the other hand we are able to grow a few that to her
are only an annual. Example would be French tarragon.
Anyway, the main reason my friend and I went there is she is a tea
grower. I was getting fresh cut branches from her for tea. When it
was time to get the cutting, I asked where the tea plants were. I
found out in front of us was about a fifty foot hedge, about 7 feet
high. I have to say I was amazed at this. I have seen pictures of tea
plantations, but to see so many plants and at that height. Let's say it
was well worth the drive, all in itself.
She does not prune her tea plants down as on the plantations, she
allows them to grow. As for harvesting the cutting I wanted, she
pulled out her clippers and started cutting away. During this I asked if
she had plants for sale. She just so happened to have some. So by the
time I left, I had a dozen potted plants, as well as several handfuls of
cuttings for making tea. To her this was nothing; to me it was
incredible bargain to walk away with all of those tea branches. Plus tea
plants for me to return with.
After we returned to my friend’s home, I planted a couple of the tea
plants before I left. With the hope that in a few years I'll have tea
bushes like I saw at her home. I will look forward to that to see how
much they grew in a year.
I return from my vacation with a few extras potted plants to sell. This
is a rare chance to purchase these. Each plant is in a gallon container
and is growing nicely. Each are at least 6 inches tall and I’m selling
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them for 25.00 each, I am sorry but due to the cost of shipping I
cannot safely ship them , so I have to say pick up only WI and I live in
Madison.
The second herb is Kava, Piper methysticum , I know a grower of this
as well down south. Yes, I do get around the state of AL. Like so many
herb lovers, I read, at times a bit too
much and wish I can someday get to see
some of these plants up close. This is
another one I have been lucky enough to
see.
This plant is known in the south
Pacific where it grows well and is
cultivated for use. It is known for its
relaxing capability when chewed. This plant grows and loves heat and
humid conditions. Does it work? I don't know, I have not tried
chewing the roots. But with centuries of use, I am sure it does. If one
has ever seen a similar plant the 'root beer' plant. They look very
much alike.
One interesting piece of history about Kava - it was brought to the
Hawaiian Islands when they were originally settled in much the same
way Europeans brought plants along with them that they knew and
were comfortable with. It is amazing to me the length settlers will go
to bring a piece of their home with them, to a new place.
But on Hawaii from my reading, there were different types depending
on your social class as well as your sex. These factors determined your
type – which one you were allowed to use. It is a fascinating bit of
history to its use.
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This one is also a gallon container planting. Several already have side
plants coming up. With the weather we are having right now in this
part of the state, they are very happy, temps in the 80's, and getting
water about every other day. These are 25.00 each and again, I cannot
ship these.
I am offering tea or kava for 25.00 dollars a plant. If you are
interested send an email to [email protected]. If you have
questions, I will do my best to answer them.
I have grown both of these now for several years. As you should know
neither of these are winter hardy in Wisconsin. They will need to be
taken in when the weather starts to change. The tea plant can take a
bit more of the cold, so that one I can often put out later in April.
As for the Kava, that one needs heat, so often that is not put out till
late May. I have learn to pay attention to the weather forecast and
where I place them outside, for mine best results. But here in
Wisconsin, each year is different for planting.
Coming
soon!
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Recycling Statistics and Facts
From: all-recycling facts.com
Looking for some recycling statistics and facts for a school project, or
just simply interested to read more about the facts and figures in
recycling?
Whatever your aims, we hope that we can provide you with some
insights to the what-s and why-s of recycling through some interesting
statistics and facts on recycling below.
This information on recycling can be eye-opening on the impact of your
actions on the environment. If you are an office worker and
constantly use paper for printing, then you must read about the facts
and figures on recycling paper!
If you have a home (most of us do!), then you must read all the facts
and statistics below!
May you have an enlightening discovery process!
Recycling statistics on paper
rate of 100 acres per minute. All this to produce paper which is
normally used and disposed without much thought.
takes less than ten minutes to be felled, and on an average one tree
can yield about 700 paper grocery bags, which will be consumed in less
than an hour by a supermarket!
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every ton of paper that is recycled, the following are saved:
17 trees
275 pounds of sulfur
350 pounds of limestone
9,000 pounds of steam
60,000 gallons of water
225 kilowatt hours
3.3 cubic yards of landfill space
ess than when paper is
prepared using virgin wood and other raw material.
tons.
Recycling statistics on plastic
s
not surprising that plastic bottles constitute close to 50% of
recyclable waste in the dumps.
is close to 700 years.
decompose. Used plastic dumped into the sea kills and destroys sea life
at an estimated 1,000,000 sea creatures per year!
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Recycling statistics on glass
recycled again and again. But most often times, it ends up in landfills
and never decomposes.
“cullet” in the glass industry. This is because cullet or recycled glass
costs much less than raw material used to manufacture glass from
scratch. Cullet also consumes very little electricity, thereby conserving
energy, which translates to decrease in carbon dioxide and nitrogen
oxide, which are greenhouse gases that contribute to the carbon
footprint.
e longest to decompose but are completely
recyclable, therefore, it is important to purchase, recycle, and reuse
both glass and plastic products. If one can replace both these with any
other recyclable or biodegradable products one must certainly invest in
the same!
Recycling statistics on styrofoam
remain in landfill space for close to 500 years. This is
because it does not get decomposed easily, ie. it is
not bio-degradable. Therefore, it is advisable to say,
“No,” to Styrofoam products.
Fact on recycling water
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Recycling statistics on metals
-famous chocolate manufacturer, Hershey Chocolate Company,
in manufacturing 20,000,000 Hershey’s kisses (every day), uses about
133 square miles of aluminum to wrap the chocolates. This aluminum
wrap is recyclable, but most of this recyclable aluminum reaches the
trash cans instead of recycle bins, because people often enjoy the
chocolate but don’t think about the recyclable aluminum wrap!
aluminum. Aluminum cans can be recycled and reused within 60 days.
uminum cans can be recycled and used in various products like
vehicle parts, sliding shutters for windows and doors, etc.
preparing aluminum products from virgin metal consumes close to 100
times the power required to recycle aluminum. If all aluminum produced
is regularly recycled, the energy saved is enough to light up a medium-
sized city for close to five years!
tons of iron ore, coal, and energy. Therefore, it is very important to
recycle steel and aluminum. Both metals can be recycled and reused
repeatedly.
pound of aluminum recycled.
Other recycling statistics and facts
produced at an alarming rate of 1,609 pounds of trash per person, per
year.
contains packing material which is normally dumped. But if this
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packaging material is recycled, it will save tons of paper, lots of energy,
money, human resource, and time.
reused and close to 50% of the same waste can be composted.
idle electronic gadgets like TVs, microwave ovens, DVD and CD players
that are not being used.
fluorescent light bulbs or CFL bulbs because they generate the same
intensity of light but consume three times less power when compared
to regular bulbs.
millions of people on this planet who do not understand the meaning of
recycling. Therefore it is important to educate and build awareness
among the masses regarding the benefits of recycling
http://www.all-recycling-facts.com/recycling-statistics.html
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HOW MANY OF YOU REMEMBER THIS:
A History of Medicine
From: Herb Companion Dec03/Jan04
2000 B.C. Here, eat this root.
1000 A.D.
That root is heathen. Here, say this prayer.
1850 A.D.
That prayer is superstition. Here, drink this potion.
1940 A.D.
That potion is snake oil. Here, swallow this pill.
1985 A.D.
That pill is ineffective. Here, take this antibiotic.
2000 A.D.
That antibiotic doesn’t work anymore. Here, eat this root.
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HERBAL TRIVIA QUIZ
1. What plant did Emperor Shen Hung of China include in his Classic Book of Hebs
in 3000 BC? 2. What fall plant used for allergies is often scorned due to believing it is ragweed? 3. This is made from plant material, alcohol and honey. 4. This is made from plant material, honey and vinegar. 5. A short, swollen, underground stem in which food is stored. 6. An abnormal swelling caused by an invading organism. 7. Smuggled fire contained in Fennel out of Mount Olympus to give to man. 8. Name for gelatinous substances produced by some plants that is often used in
herbal medicines as a soothing agent. 9. FREE educational event coming up the first weekend in November. 10. Just about to ripen – will you be making syrups and drying the berries for use
this winter for flus?
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Janesville Herb Society Sondra Austin
The Janesville Area Herb Society has had 3 months of working in the
Rotary Botanical Gardens herb gardens and they are looking
beautiful. We've been able to harvest catnip and chamomile to dry and
make teas. There is also lots of lavender, horehound, comfrey, basils,
thyme, mints and other herbs.
New chimney flues were put into the sensory garden so it is looking
even sharper now with new plantings of various mints in each one. This
year’s art project for Rotary Gardens is large wooden hummingbirds
which various groups and individuals have painted and/or decorated and
are donated back to the gardens. They will be on display until this fall
when they will be auctioned off. The Janesville Area Herb Society had
the fun of fixing one up also and it is on display in the sensory garden.
At the June meeting we had a catnip leaf picking party and now the
leaves are being dried for later sales. In July we set up our calendar
for the rest of the year with August meeting at a member's home for
our annual pesto making party.
We are exploring more ideas for fundraising as we also support
educational programs at Rotary Gardens as well as our own club
projects. On July 16 members that wish to attend will carpool for the
Janesville Garden Walk. We are also contemplating getting T-shirts
with our name on them for when we are working in the herb gardens
and when we go on excursions together. Since a couple members do not
wear T-shirts we are looking at other ideas as well such as vests.
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CRAFTY CORNER
Sondra Austin Janesville Herb Society
Two really simple ideas for crafts this time. One is wreath
making. If you have some southernwood or other herb/plant
that you would like to dry for a wreath,
cut it and bend it into a bucket or large
pan the size that you would like your
wreath to be and let it dry. It usually
only takes 3 to 7 days depending on the
plant used. Woody plants do not work
as well and may break.
Once it is dry you can remove the wreath material and bind it
with thread, string, ribbon, or wire to hold it together a little
better. If you have a wreath form you can attach it to that
as well. Then just decorate with whatever materials you
choose. I left mine plain as I liked the simplicity of it, but you
can fix it up for the different holidays.
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The second craft I used a small bottle
(this one happens to be from Starbucks)
and clean it up good. Then smear a bit of
glue on it and roll it in spanish moss
patting it on where needed. Let it
dry. Then fasten a ribbon around the neck
and decorate it. You can add little
sparkles through out the moss, glue little
bows or other decorations on. This one is
ready for Christmas and will have some
candy canes in it, but dried flowers would
be a nice touch also. Another thought
would be to add lavender buds throughout
the moss for a touch of color and fragrance.
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NORTHEAST WISCONSIN UNIT
OF THE HERB SOCIETY OF AMERICA
We’ve had a fun summer.
In August we were asked by the Green Bay Botanical Garden
to be docents for an evening and offer a tour of the herb
beds. Of course we said YES and covered all the beds with
man or rather woman-power. We also brought herbal treats and
invited visitors to come inside afterwards to sample them and see all
the different uses of herbs. It was well attended and people were
quite pleased since our herbal treats turned out to be a full meal!
Our September meeting will be Tuesday, 13th at 6 :00 p.m. at
Planhigion Herbal Learning Center in Seymour. Our Herb of the Month
to discuss is Monarda, and our food will be fall soups. Our project will
be making hydrosols the easy way !
In October we return to the 2nd Saturday of each month – October
8th from 10 – 12 at Planhigion. We have a guest speaker on the Day of
the Dead. Our herb of the month is epazote, our herbal brunch will be
comprised of Mexican Foods. After the meeting (at about noon) our
project will be painting Green Men. (These MUST be ordered and paid
for at the September meeting.)
Our November meeting is November 12 at Planhigion at 10 :00 with a
Lighter Fair Brunch. Lemon Balm is the herb of the month and we will
be having a SPA project with herbs – and make and partake in various
herbal spa treatments, i.e. footsoaks, facials, etc…..
If you’re interested in joining us, contact our leader, Kelly at
[email protected] or Planhigion at [email protected]
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Herb of the Quarter: Ginger
Jackie Johnson
Northeast Wisconsin Herb Society
Latin Name : Zingiber officinale
Common Names: Ginger
Name from : Arabic – zindscebil : ‘already known by the
ancients’
Sanskrit word refers to the shape of the root
Zone: Zone 9 – 10 Tropical plant
Conditions : Perennial
60 inches of rain and a dry season
Average temperatures of 70-75 degrees
Likes well drained loam, high humidity, light shade
Family: Zingiberaceae (same family as turmeric and
cardamom)
About 1400 members of the family
Native: Probably southeast Asia
Now grown in Pakistan, India, Jamaica,
South/Central America, China, Japan, Australia and
Africa
Looks like: Rhizome is a light tan color and knobby appearance
Photo by Jackie Johnson
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Propagation:
Can be grown in pots in our area. Some are saying to put on the top of the
soil and keep it moist. Traditionally, propagation was encouraged by
planting a piece of the rhizome with an “eye” on it about 3” deep in a loamy
soil.
Parts to Use:
Rhizome, although commonly called ‘root’
Harvesting:
Harvest when the leaves turn yellow.
7 – 10 months, earlier if for preserving (less fiberous)
Myths, Legends, History and Tidbits:
- Has had a spiritual connection: “Already known by the gods”.
- In China was used in ceremonies for communication with the gods.
- Some cultures would place a piece of the rhizome near the baby as it
was being born to absorb any negativity of anything or one nearby.
- Felt it would put a person in touch with the spiritual world.
Historical Medicinal Uses:
- 4000 BC – used/documented in China
Chinese sailors used for sea sickness
- Greeks probably made the first ginger ‘cakes’
- After Rome fell, ginger became scarce and costly.
- Marco Polo brought it to Europe and started up the trade routes
Was used for nausea, sea sickness, to kill parasites, colds and flu, increase
perspiration, inflammation.
Culinary Uses:
Commonly used in cooking in many cultures in sweets, beverages, breads,
candied, soups and in main dishes.
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Becomes more pungent when dried.
Was used for food preservation in warm climates.
Ginger beer (which became ginger ale) was started in England and the US.
Herbal Energetics:
Flavor – Pungent, sweet, bitter
Temperature – Warming
Moisture - Drying
Element – Fire
Planet – Mars
Polarity – Yang
Some of the Properties of Ginger:
Anti-spasmodic
Anti-bacterial, anti-viral
Anti-inflammatory
Expectorant
Anti-oxidant
Diaphoretic
Carminative
Cardiotonic
Circulatory stimulant
Stomachic
Rubefacient
Some of the Constituents of Ginger:
Zingiberol
Curcumene
Gingerol
Citral
Cumene
Cymene
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Methods of Use in the Past:
Compress form – on sore joints and muscles, bunions, back, temples for
headache.
Bath – add powdered ginger (in a bag) to your bath for sore muscles,
sciatica, poor circulation, hives.
Foot soak – athlete’s foot.
Tea – indigestion, colic, diarrhea, cough suppressant.
Tinctures.
Decoctions.
Capsules.
Added to your food.
Research:
Research out of Scandinavia and India are consistently showing ginger
appears to be good for most types of arthritis.
Currently conducting animal studies for reduction of blood sugar.
Alzheimer’s research looking at slowing down process of brain losing cells,
or helping protect and preserve brain cells.
Research looking at possibility of reducing cholesterol, lowerering blood
pressure and prevention of clots.
Lots of research projects – keep an eye out for the results!
Precautions:
Check with health care provider if old, young, pregnant or nursing.
Planhigion Herbal Learning Center Highway 55 between Seymour & Freedom
Planhigion offers holistic classes, herb classes, and Reiki & Chakra classes and Reiki Shares. Classes are usually the first week of each month (6 – 7:30) Check our webpage for the list of classes and workshops. Like us on Facebook for additional class updates, herbal trivia and information. For more information email [email protected]
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GARDENING TIPS FROM ARCAMAX
OVERWINTERING ROSEMARY: Rosemary likes cool (60F), moist
conditions in winter. Unfortunately, most homes are too hot and dry
for rosemary to grow, so the plants tend to dry out after a few
months. Here's what I do: Dig the plant from the garden in October.
Trim off any damaged roots, and prune off one-third of the new
growth. Then pot the plant in a soilless mix. Leave the potted rosemary
in the garden for two to three weeks to acclimate to the pot.
As long as the temperatures don't get below 30F, it will be safe
outside. After the potted rosemary is accustomed to the pot, bring it
indoors and place it in a cool, south-facing window away from any heat
source.
Mist the plant every couple of days, and water it just enough to keep
the soil moist. Rosemary doesn't really grow much in the winter
indoors; you just want to keep the plant alive. In spring, once you see
signs of new growth, begin to give the plant more water mixed with a
dilute, complete fertilizer. Transplant rosemary into the garden after
all danger of frost has passed.
HASTEN TOMATO RIPENING: To hasten the ripening of tomatoes,
pinch off any flowers and fruit forming and prune off any new growth
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so the plant sends its energy to ripen the existing fruit. Don't remove
any other foliage that is shading fruits
HARVEST APPLES: When harvesting apples, don't rely on the skin
color to tell you the apple is ripe. Cut open a few apples and check the
seed color. When they turn from tan to brown, the apples are ready to
eat.
STOP PRUNING SHRUBS: Stop pruning shrubs. Pruning now can
cause plants to develop new growth which may not have time to harden
off before winter comes. Begin pruning deciduous shrubs again when
leaves turn in fall.
HELP BIRDS AVOID THE WINDOWS: Autumn light seems to make
plate glass windows even more invisible to birds than usual. Hang
twisted pieces cut from aluminum pie tins from thread in front of
windows. These will move in the slightest breeze and alert the birds
that there is something to be avoided.
HARVESTING SUNFLOWER SEEDS: There's really no mystery in
harvesting sunflower seeds, and they make a tasty and healthful snack.
Wait until the petals fall and the heads begin to droop. You'll notice
the back of the seed heads will begin to turn yellow instead of green.
Cut them along with about 2' of stem and hang them upside down to
dry in a dry, well-ventilated place (such as a garage or attic) until fully
dry. Remove the seeds by rubbing two heads together, or by using a
stiff brush.
Spread out the seeds in a tray and allow to them to dry completely,
then store in plastic bags. Another option is to soak the seeds
overnight in a strong salt solution, drain, spread on a shallow baking
sheet, and roast at 200F degrees until crisp. The amount of salt
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depends on your taste. Try 1/3 cup of salt to a quart of water--if
that's not salty enough, add more for your next batch.
Depending upon size, your sunflower seeds can take 30 minutes to 3
hours to dry in the oven. Test often by taking a few seeds out of the
oven, allowing to cool, and crunching between your teeth. You'll know
when they're crispy dry. Store in an airtight container.
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USING LAVENDER
Thanks to Sondra Austin from Janesville Herb Society for finding this
detailed description on how to make herbal ‘bottles’ and wands.
We want to thank the original writer, but we can’t refind it!
How to Make Lavender Bottles
Materials
7-15 lavender buds/flowers, with long stems. A short length of 1/2" (0.5cm) ribbon Scissors A spoon... you’ll see why in a moment
Method
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Step 1: Lay the lavender stems side by side, with the flowers staggered in two rows. Staggering the flowers like this makes a long slender bottle, whereas lining all the flowers up on the same level makes a short fat bottle.
Step 2: Tie some ribbon tightly around the stems at the base of the flowers, and snip the loose ends of ribbon close to the knot.
Step 3: Use the edge of a spoon to squash the stems just near the knot. This makes the stems easier to bend without snapping in the next step.
Step 4: Bend the stems to form a cage around the buds. Try to space the bars of the cage evenly.
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Step 5: Finish off by tying ribbon around the stems at the base of the cage. Trim the excess stems.
Tip: Don’t place the lavender bottle directly against fabrics for the first few weeks after you make it, because green pigment can bleed from the stems before they dry out.
Now that you have made these easy lavender bottles, why not learn how to make lavender wands?
How to Make Lavender Wands
Materials
7-15 lavender buds/flowers, with long stems. You need an odd number of stems for the weaving to work.
2 yards of 1/2" (0.5cm) ribbon Scissors A toothpick A spoon... you’ll see why in a moment
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Method
Step 1: Lay the lavender stems side by side, with the flowers staggered in two rows. Staggering the flowers like this makes a long slender wand, whereas lining all the flowers up on the same level makes a short fat, fat, wand.
Step 2: Tie ribbon tightly around the stems at the base of the flowers. Leave at least a 10" (25cm) loose end - you’ll need it to make a finishing knot later on. Leave the other end of the ribbon attached to the spool. (My spool is just a rubber band in this pic.)
Step 3: Gently squash the stems with the edge of a spoon, just next to the ribbon. This makes them easier to bend without snapping in the next step.
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Step 4: Bend the stems to form a cage around the flowers. Run the loose end of the ribbon alongside the flowers, to poke out of the bottom of the cage. See it next to my fingers? Let the spool-end of the ribbon poke out between the bars at the top of the cage.
Step 5: Weave the spool-end of the ribbon under and over the lavender stems, like this.
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Step 6: If bits of flower stick out between the stems and ribbon, poke them back into place with a toothpick.
Step 7: Keep weaving until you reach the place where the flowers end. Then go back to the start, and pull the ribbon tight. Take up any slack ribbon and work it all the way through, to make the weaving nice and snug. The lavender will shrink as it dries, so weaving tightly is important.
Step 8: Wrap the spool-end of the ribbon around the base a few times, then tie it to the loose-end that you left poking through the bottom of the cage in step 4.
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For the Cooks Among Us
Patty Bellin,Editor
NEWHSA
Sweet Pretzels
3c pretzels ( I crush them up a little)
1 c melted butter
1c sugar
Melt butter then mix in sugar. Add pretzels. Bake 350* for 10-13
min. Can add cinnamon too if you want.
I've never tried with brown sugar but would be good too. Make sure
you bake on parchment paper because this will stick to your pan. I
usually use a silicone mat and those work perfect
Hot Pepper Cocktail Jelly
1 cup seeded and chopped green peppers (about 2)
¼ to 1/3 cup jalepeno peppers, rinsed and seeded (about 10)
6 cups sugar
1 ½ cup apple cider vinegar
1 bottle Certo (2 pouches)
4 -5 drops green food coloring (optional)
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Use stainless steel or glass pans.
Place peppers in a food processor with 1 cup vinegar. Blend until
smooth. Pout into a 5 quart pan. Rinse blender with remaining vinegar.
Add to peppers and stir in the sugar.
Over medium heat, bring the mixture to a rolling boil that you are
unable to stir down. Remove from heat. Let stand 5 minutes. Skim
foam off. Stir in Certo and green food color. Pour into jelly jars and
let set.
Keep in refrigerator. Can be stored for up to 12 months.
Rosehip Jelly
2 quarts ripe rose hips
1/2 quarts water
½ ti 1 package pectin crystals
2 1/2 cups sugar
1/4 cup lemon juice
Simmer rose hips in water until soft. Crush to mash, and strain through
a jelly bag. Should make about 2 cups of rose hip juice. Add to juice,
lemon juice and pectin crystals and stir until mixture comes to a hard
boil. Stir sugar in at once. Bring to a full rolling boil and boil for 1
minute, stirring constantly. Remove jelly from heat and skim off foam
with metal spoon. Pour into hot sterilized jars.
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Rose Hip Apple Sauce
Cook apples for making sauce in rose hip juice, or cook rose hips and
apples together and puree them using a sieve or other straining device
to remove the seeds. Proceed with standard applesauce recipe.
Rose Hip Syrup
4 cups (1 L) rose hips
2 cups (0.47 L) water
1 cup 1240 mL) sugar
Wash rose hips thoroughly. Remove stems and flower remnants. Boil
hips and water for 20 minutes in a covered saucepan. Strain through a
jelly bag. Return clear juice to kettle. Add sugar. stir well and boil five
minutes. Refrigerate until used.
Rose Petal Vinegar
4 cups white vinegar
2 cups red rose petals
Heat vinegar to boiling and remove from heat. Pour into a glass jar with
a lid and add rose petals. Put on lid and place in a dark, cool spot for a
week. Strain out petals and pour into decorative bottles. Delicious on
fruit salad or piquant green salad with a little light flavored oil. Also
makes a great after-shampoo rinse or addition to the bath!
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Marlene’s Dilly Chicken Salad
4 chicken breasts cooked and boned and shreaded
1 medium diced onion
6 stalks of celery diced
3 T fresh dill or about ½ of that for dried
1 cup mayo (reduced fat works well)
Salt and pepper to taste
Mix onion and celery together, add chicken, toss.
In smaller bowl mix mayo, dill, salt and pepper. Mix with chicken mix.
Can be served in a sandwich or on crackers.
HERBAL TRIVIA QUIZ ANSWERS:
1. Tea plant 2. Goldenrod 3. Elixir 4. Oxymel 5. Rhizome
6. Gall 7. Prometheus 8. Mucilaginous 9. Madison Herb Society
Herb Fair 10 Elderberries
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Next deadline 15 October - Send to [email protected]