the wisconsin herbalist february wisconsin... · probably have access to some leaves. this pesto...
TRANSCRIPT
1
The Wisconsin Herbalist
February 2017
Issue 24
2
From The Wisconsin Herbalist:
We’re all getting quite impatient for spring! The recent record
breaking warm temperatures have bit us bad and now the returning
snow and cold is even harder to take.
Our next issue will be out in May. Please send anything you would like
included by 15 April. If you would like us to mention something on the
website, please send that too.
For the Spring issue we would like to feature new herbs you’re planning
on planting and what you are going to use them for, any information
would be appreciated.
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.
3
Contents
Pesto Mania Marg Synder 4
Green Bay Botanical Garden New Shakespeare Garden
NEWHSA 10
Cardamom Cori Letter 12
The Labyrinth Pictures
Jennifer Jordan Ph.D
16
Getting Ready for Sping Micah Moran 19
Spring Cleaning K. McFeely MHS 24
Poisonous Plants for Dogs Bay Area Human Society
27
Garden Blogs Great Lakes District Herb Society of America
29
Herbal Trivia Quiz NEWHSA 33
Herb Society of America Blog is #1 34
Herb of the Quarter – Dandelion Jackie Johnson 35
Herbal Vocabulary NEWHSA 40
Hypertufa Trough Country Garden Magazine
42
Companion Planting Chart Unknown 46
Wisconsin Unit News 47
Northeast WI Unit News 48
Madison Herb Society News 49
For the Cooks Among Us Patty Bellin 50
Herbal Trivia Quiz Answers NEWHSA 55
4
PESTO MANIA
Marg Snyder
Madison Herb Society
Iʼve become obsessed with pesto--making them, eating them, thinking
about them. Theyʼve bailed me out of some tight spots--dinner wise--
several times. Iʼm going out on a limb here, but I think Pestos are the
herbal answer to Hamburger Helper. When I canʼt think of what to add
to my dish to punch it up (once salt, fresh lemon juice and honey are
exhausted) I add a dollop of some Pesto. I keep a bounty of them in
the freezer for just such occasions. The nice thing about making
pestos is you donʼt have to wait till your summer herbal harvest is
ready. Pestos can be made in the winter with easy-to-obtain
ingredients.
Iʼm not sure of an official definition of Pesto but to me itʼs a mixture
(maybe sauce is a better word) of garlic--lots of garlic, some kind of
nut--traditionally pine nuts are used, but walnuts, almonds, pistachios
even sunflower seeds seem to work fine. Oil is also important--usually
itʼs olive oil, but if there are lots of strong flavors already in the
mixture like jalapenos or fresh ginger, a bland oil like canola or
grapeseed seem to do the trick. Then thereʼs cheese. Here again you
have a choice. Parmesan is most common but Iʼve used Asiago and aged
Gouda with good results. And lastly you usually include an herb--fresh
or dried, or a vegetable--fresh, pickled or roasted. Now youʼre
ready.
Once you make your Pesto--taste it for last minute seasonings. You may
need to add a little salt or freshly ground pepper or a dash of honey if
it seems too acidic. Put your treasure in a glass container (metal reacts
5
to some ingredients) with a tight lid. And be sure to label and date your
Pesto. I know youʼll think youʼll remember whatʼs in your beautiful
container, but trust me, they all look alike after a while.
My preferred method of storing my pestos is in the freezer--and
luckily they donʼt seem to suffer in flavor or texture even, I hate to
admit, after a year in the freezer. Yes, they do keep perfectly well in
the refrigerator for a couple weeks, but if youʼre like me, or if
your refrigerator is like mine, theyʼd get lost in the maze of jars and
end up in the back covered with a nice furry substance. Fortunately
Pestos donʼt seem to really freeze rock solid so if you just need a small
amount for a recipe scoop out what you need then chuck it back in the
freezer.
Here are a few Pesto uses:
> smeared on a crostini or cracker for a quick appetizer
> add a dollop to bowls of soup or stews
> mixed with goat cheese and spread on the bottom of baked puff
pastry or on the bottom of pizza dough
> tossed with steamed or roasted vegetables instead of butter
> served as a “sauce” with lamb chops, grilled pork chops or chicken
> topped on baked or grilled fish
> stuffed under the skin of chicken breasts or whole roasting chickens
> mixed into burger patties
> spread on tortillas and fill with veggies, meats, etc. for lunch or
appetizer wraps
> use in place of mayonnaise on sandwiches
> toss with Italian pasta, rice, soba or udon noodles
> mixed in a potato salad, pasta salads or deviled eggs
> added to vinaigrettes
> as a filling in puff pastry appetizer rolls
6
SUN-DRIED TOMATO PESTO (Good with goat cheese or cream
cheese on crackers or toasted French bread. Adding the garlic first
when pureeing assures that itʼs very finely minced. If not, you might be
eating large chunks of raw harsh garlic later on.)
4 garlic cloves, peeled
1 c. sun-dried tomatoes (if not pliable, reconstitute in hot water, omit
the 2 T. hot water)
2 T. hot water
4 T. Parmesan, grated
1/2 c. olive oil
1/2c. walnuts or pine nuts
freshly ground black pepper
In a blender, food processor or Ninja chopper add garlic and whirl until
finely minced. Add tomatoes and water (if needed) and combine well.
Slowly add Parmesan, oil and then walnuts. Add more oil if needed.
Taste and adjust.
WINTER BASIL PESTO (Great just mixed with fresh cooked pasta as
a side dish or a dollop in a bean or Minestrone soup. I prefer flat-leaf
Italian parsley in cooking instead of the curly variety because I find
the flavor tastier.)
2-3 garlic cloves, peeled
2 T. dried basil
2 c. Italian parsley, stems removed
1/4 c. Parmesan cheese, grated
2 T. walnuts or pine nuts
1 - 1 1/2 c. olive oil
salt & freshly ground black pepper
7
In a food processor, blender or Ninja chopper with the motor running
pulse the garlic until minced very fine. Add basil, parsley, nuts, and
cheese; whirl until smooth. Slowly add olive oil until the desired
consistency is achieved. Taste and season. Store in refrigerator or
freezer with a little film of oil on the top to prevent the mixture from
turning dark.
ROSEMARY PESTO (Since rosemary doesnʼt like our Wisconsin
winters, most of us bring the plant inside and hope for the best--so you
probably have access to some leaves. This Pesto tastes great with
baked chicken or lamb or in potato salads or under the skin of a
roasting chicken.)
3 garlic cloves, peeled
1/4 c. fresh rosemary, chopped lightly
1/4 c. walnuts
1/4 c. Parmesan cheese
1/2 -3/4 c. olive oil
salt & freshly ground black pepper
With the motor running on a blender or food processor add garlic and
whirl until finely minced. Add rosemary, nuts, Parmesan and 1/2 c. oil.
Whirl until smooth. Add more oil if too thick. Taste and adjust.
DILL PESTO (Fortunately fresh dill is available all year in grocery
stores--usually in large bunches. Donʼt try to use dried dill, it just not
the same. I like to use Dill Pesto on freshly cooked asparagus, carrots,
potatoes or green beans or a little in deviled eggs or
potato salad.)
3/4 c. scallions, including some of the green tops
3-4 T. fresh Italian Parsley
8
1/3- 1/2 c. fresh dill
3 T. cider vinegar
3-4 oz. walnuts
1/2 -3/4 c. olive oil
salt & freshly ground black pepper
Place scallions, parsley, dill, vinegar, walnuts and 1/2 c. oil in a blender,
food processor or Ninja chopper. Process until mixture is smooth. Add
more oil if too thick. Taste and add more dill if needed, or oil if too
thick. Season.
SPICY ASIAN PESTO (This recipe calls for a huge amount of cilantro,
which luckily is found in every grocery store or Asian market all year
long. And if youʼre not a cilantro fan, which many of you arenʼt, donʼt
try to substitute anything else. Just make a different Pesto. Good with
soba or udon noodles, in Asian pasta salads, with grilled Flank steak, or
a little mixed with steamed asparagus, bok choy or broccoli)
2 garlic cloves, peeled
3 T. fresh ginger, lightly chopped
2 T. jalapeno, chopped, seeds removed
2 large bunches of fresh cilantro, chopped
1/2 c. walnuts or pine nuts
1/4 c. Parmesan cheese
1 tsp. sesame oil
1/2 - 3/4 c. mild flavored oil
dash of honey
salt & freshly ground black pepper
In a food processor or blender with motor running put garlic, ginger
and jalapeno in and whirl until finely minced. Add cilantro, nuts,
Parmesan, sesame oil and 1/2 c. oil. Whirl until smooth. Add more oil if
too thick. Taste; add honey if too acidic. Add salt and pepper to taste.
9
RED CHILI PESTO (Good with grilled fish, flank or skirt steak, or
chicken, as a condiment for fajitas or serve as a dip with tortilla chips.)
2 garlic cloves, peeled
2 T. chili powder (commercial or homemade)
1/4 tsp. ground cumin
1/4 c. walnuts or pepitas seeds
1/4 c. Parmesan cheese
1/2 - 3/4 c. mild oil
1/4 c. cilantro, chopped
salt & freshly ground black pepper
With motor running add garlic to food processor or blender and whirl
until minced. Add chili powder, cumin, walnuts and Parmesan. Slowly add
oil and process until a desired thickness.
Taste and season.
10
Green Bay Botanical Garden’s
New Shakespeare Garden
This spring the Green Bay Botanical Garden will have a new bed in their
herb garden circle – The Shakespeare Garden.
As part of the 2016 400th Anniversary, a new garden has been planned
and the plants are growing or ordered.
If you’re in the Green Bay area, stop in and the entire botanical garden
which grows lovelier with each passing year, but be sure to see the
Shakespeare Garden, sit on the bench and smell the roses.
As an added benefit, the Northeast Wisconsin Unit of the Herb
Society of America researched and produced a handout that will be
available. It includes all the plants in the garden, one of the
corresponding quotes, and Shakespearean work it was in:
The Winter’s Tale:
Daffodils, that come before the swallow dares, And take the winds of
March with beauty.
Cymbeline:
Hark! Hark! The lark at heaven’s gate sings,
And Phoebus ‘gins arise….
And winking Mary-buds (calendula) begin to ope their golden eyes.
11
Hamlet:
….and there’s pansies, that’s for thoughts.
There’s rosemary, that’s for remembrance.
Pray, love, remember.
Othello:
Tell me but this –
Have you not sometimes seen a handkerchief,
Spotted with strawberries in your wive’s hand?
A Midsummers Night’s Dream
I know a bank where wild thyme blows,
Where oxlips and nodding violet grows
Quite over-canopied with luscious Woodbine,
With sweet musk-roses and with eglantine.
Pericles
The purple violets and marigolds
Shall as a carpet hang upon thy tomb
While summers days doth last.
Stratford-Upon-Avon: Shakespeare’s home
12
Cardamom
Cori Letter
Northeast Wisconsin
Herb Society
Cardamom is a spice made from seeds of several plants. It is
native to India. The German coffee planter Oscar Majus Kloeffer
introduced Indian cardamom to Guatemala before World War I. By
2000 it had become the largest producer of cardamom followed by
India.
There are three main types of cardamom, True, green, or black.
Cardamom is found in the form of a small pod with black seeds inside.
Both the seeds and the pod give a pleasant aroma and flavor. Cardamom
tea is a very famous beverage in India.
All forms are used for flavorings and cooking spices in both food
and drink and as medicine. Green cardamom is among the most
expensive. Cardamom is a common ingredient in Indian cooking.
It is also used for baking in the Nordic countries such as Sweden
and Finland where it is used in the traditional treats such as
Scandinavian Jule Bread.
In India, cardamom was traditionally considered as an herb and
was one of the ingredients in Ayurveda (the ancient Indian science of
medicine and lifestyle) and traditional Chinese medicine. It was
13
believed to be a remedy for teeth and gum infections, throat problems,
congestion of the lungs, pulmonary tuberculosis, inflammation of the
eyelids, gastrointestinal disorders, disintegrating kidney, and
gallbladder stones, and was also used as an antidote for poisons and
venoms.
Health Benefits of Cardamom are the following:
Anti-Carcinogenic Properties: Cancer, particularly colorectal
cancer, is one of the leading causes of death around the world. The
rising cost of conventional cancer therapy and the subsequent side
effects have encouraged researchers to look for alternatives that are
sustainable. Studies show that dietary cardamom had a positive result
in counteracting colorectal cancer to an extent of 48%.
Good for Cardiovascular Health:
conditions resulted in a lower heartbeat or
controlled rhythm, and control of
hypertension.
Control of Cholesterol: The
micronutrients found in cardamom can
counteract the surge of lipids in the body.
Anti-Depressant: Cardamom is also believed to possess anti-
depressant properties. Its essential oil is one of the major oils used in
aromatherapy. It can be used not only for depression, but also as a
cure for various other diseases ranging from stomach disorders to
pulmonary diseases.
Treating Urinary Disorders: In Ayurveda, cardamom has been
used as a remedy for urinary tract diseases and infections such as
cystitis, nephritis, and gonorrhea.
14
Protection against Gastrointestinal Diseases: Cardamom has been
traditionally used in Ayurveda, Chinese medicine and the Unanisystem
as a remedy for gastrointestinal disorders.
Antimicrobial Properties: For many millennia, cardamom was
thought to possess infection-fighting properties. For modern science,
it means that cardamom contains antimicrobial properties. It was
observed that the oils from cardamom were able to inhibit the growth
and spread of some of the very dangerous microbes that regularly
cause food poisoning.
Anti-Spasmodic Properties: Muscle spasms are often reported by
older people. A sudden contraction of the muscles causes these spasms.
Cardamom can be used as a controlling measure for muscle spasms.
As you can see cardamom is extremely beneficial to the entire body
and mind. Enjoy with a cup of tea, add to your foods, and enjoy the
essential oils as aromatherapy.
Chai Spice
This recipe can be used for about anything. Steep in tea, sprinkle on
toast or oatmeal, fold it into softened butter, stir into sugar and
sprinkle on favorite sugar cookie before baking, add a teaspoon to a
vinaigrette for salads and fresh vegetables.
2 tsp ground cinnamon
2 tsp ground cardamom
2 tsp ground cloves
1 tsp ground coriander
1 tsp ground ginger
15
1 tsp white pepper
1/8 tsp salt
Mix all ingredients together and enjoy!
Sources: Wikipedia, www.organicfacts.net, allrecipes
16
The Labyrinth: A Journey in Prayer
Jennifer J. Jordan, Ph.D. Northeast Wisconsin Herb Society
A few of the pictures of the labyrinth at St. Norbert Abbey were left out of the article from the last issue. They are included here along with making the most of your labyrinth journey. Stages of Your Journey into the Labyrinth Follow the three simple stages below to make the most out of your journey:
1. Before you enter the labyrinth, just let go of the negative thoughts or
feeling you may be carrying with you. This is an opportunity to let go of
your concerns and details and offer your intercessions to the Creator.
Once you enter the labyrinth, walk at your own pace with an open heart
and a clear mindset.
2. Once you enter the labyrinth, you may feel a sense of peace. Make sure
to be silent while walking the labyrinth as this is a time for reflection and
meditation. Once you reach the center of the labyrinth, stand or sit
quietly and open your mind if you wish to receive guidance from the
Creator.
3. When leaving the labyrinth, offer your praise and thanksgiving to the
Creator. This is the stage of integration, the time when what you
received in prayer on your journey replaces that which you offered as
you journeyed in. You may feel strengthened and renewed.
17
18
19
Getting Ready for Spring:
Starting Your Garden
Micah Moran
Spring is around the corner - the days are getting longer, the
landscape is beginning to wake up; that first little flex, the big sigh.
We can see the ground through the snow and ice.
This is the time to plan what you’ll do with your garden space this year.
I always try to put one or two new things in a year. Long ago I gave up
saying mine was any type of groomed garden – each has taken on a
personality of its own – wild and free.
Gardens come in all sizes - - - there is no excuse not to grow herbs if
you love them. Apartment dwellers can use containers; urbanites can
always spare a couple feet square near or in the vegetable garden, or
can use even larger containers.
If you’ve noticed on garden blogs, more people are re-thinking their
lawns (the work, the pesticides, the time) and reclaiming parts of them
into gardens for food and herbs.
Container gardening is all the rage in Wisconsin, but it has undergone a
metamorphosis. Years ago all containers were the variation of
something long and spiky in the middle, bushy medium things around the
spiky thing, and something low that would hang over the edge of the
container. Color, texture, size were critical.
20
Lately the containers are one or the other, i.e. there is one container
with the long spiky stuff, another has the middle sized plants and still
another is filled with the droopy over the edge plants. This allows you
to rotate your garden like you do your furniture. This type of container
gardening works well with herbs too.
We have a very imaginative grower in
our area who plants in anything. Some
of his best designs are in old suitcases,
boots, laundry tubs – you name it. He
told me once “If it doesn’t move, plant a
garden in it; if it does move, plant it
faster”.
Using these various containers is fine
for ornamentals, but I question the chemicals contained within some of
them for edibles and herbs.
Herbalists have a very special relationship with nature. You need to
know your plants and truly understand their contributions to man. That
means planting them, nurturing them to maturity, harvesting and
watching them either die off (annuals) or go to sleep (perennials).
When you have that type of relationship, you can sense early when a
plant is getting stressed and try to help it. Listen to them; when you
are in tune, you will hear them.
This is Wisconsin. We have three months (June, July and August)
where we are pretty much guaranteed no snow. Starting some seeds
indoors is a necessity if we want plants with a longer than a 90 day to
maturity plant.
21
Our seed catalogs are piling in at the rate
of five or so a week! Garden plans are all
over the kitchen table and ordering usually
is done in February to get them planted in
March or April. Keeping a notebook with
start dates is a great idea, and mark each
plant or flat very carefully – you will forget!
Grow lights work best – and can be set up
anywhere.
You can re-use flats if you wash them in a mild bleach solution. You can
also make paper pots out of non-colored newspaper to put in the flats
for ease of transplanting. Some growers are using empty egg shells to
start their seeds in!
A sterile seed starting mix is recommended. Fill the flat and moisten
the starter mix, then plant your seeds (according to seed pack and/or
your own research). You can either use flat covers that are available or
come with them, or if you are reusing old ones, you can cover with saran
wrap.
Keep the new plants a maximum of 6” away from the light source.
When the seeds start to emerge, take off the cover. Damping off can
occur if you don’t watch your watering and air circulation conditions.
Water in the a.m. and run a fan on low if conditions seem too damp.
As the seedlings get taller, move them away (lower) from the lights,
but be careful to not move them too far or they’ll get leggy and drop
over and die. If you’re using the entire flat – be careful to thin the
seedlings.
22
Hardening off is the next step – usually the 3rd or 4th week of May in
Wisconsin. You can start putting your flats out in the shade during the
day and back in at night.
This process takes about 2
weeks – but that’s about the
right time to plant them
outdoors. Be careful NOT to
fry them in the sun – these
are tender little plants at this
point. If the weather is
predicted to be chilly – keep
them in that day.
When you can plant outdoors –
there are a few considerations to ensure success. The best thing to do
first is to research the plant to find out what it likes as its native
environment. Planting a cactus in a swamp will yield bad results. So,
what are some considerations?
1 Soil – do you have clay, sand, loam, a mixture? (Try to place the
plant where it has a fighting chance.)
2 Light – does you plant like full sun, partial sun, shade?
3. Water considerations – does it like wet feet or prefer dry?
4. How big will it get – large ones in the back, smaller ones in front.
Try to plant them outside on an overcast day.
Lifting them out of their flats with a fork or spoon works well. Don’t
grab them by the stem – they’re far too fragile.
23
Note – best to plant outside later in the season than earlier if you have
a rabbit population – rabbits LOVE tender seedlings!
This is where I’ve recycled some of those plastic milk containers – they
make nice little greenhouses for the tiny plants. Cut off the bottom –
leave the top cap off for circulation. They definitely help keep the
critters away!
Good luck with your garden this year, and do try something new. Even
if it’s an annual in your area, you can always put it in a container and
bring it in for the cool months.
24
Spring Cleaning with the Madison Herb
Society
K. McFeeley 2014
Tub, Tile and Sink Scrubber
1 cup baking soda
¼ cup liquid castile soap
3-5 drops eucalyptus or tea tree essential oil
Water
Combine baking soda, soap, and essential oil. Add just enough water to
make a smooth liquid paste. Apply paste to surface and rub with a
damp cloth or sponge until clean. Rinse several times with water. Can
add a little water if it gets hard. Store in jar.
Fabric Softener – Lavender (can use other essential oils)
1 gallon vinegar
20 drops lavender essential oil
Add the essential oil to a gallon of vinegar and you’ve got instant fabric
softener. Shake well before using. For a large load add 1 cup during
the rinse cycle. Use ½ cup for smaller loads.
Window Cleaners
There are many variations, try them out to find your perfect one.
1. Use undiluted vinegar in a spray bottle
25
2. Equal parts water or club soda and vinegar
3. ¼ cup vinegar, 1 T. cornstarch, 1 quart warm water
4. ¼ to ½ tsp liquid detergent, 3 lbs vinegar, 2 cups water
Notes: Try using a squeegee or crumpled newspaper instead of paper
towels for lint free results.
Mold and Disinfectant
Tea Tree essential oil works well for getting rid of mold or mildew.
Tea tree oil is expensive but a little goes a long way. Mix 2 tsp of tea
tree essential oil with 2 cups of water. Combine in a spray bottle,
shake to keep blended, and spray the problem area. Do not rinse.
Lavender or clove essential oils are natural disinfectants. Use the
same measurements as above.
Carnauba and Lavender Furniture Polish
This paste wax will clean, condition and polish wood surfaces while
providing a protective coat of wax. Carnauba wax is derived from the
leaves of the palm tree Copernica cerifera.
¼ cup carnauba wax
2 T beeswax
1 ¼ cup olive oil
1 tsp lavender essential oil
Combine carnauba, beeswax and olive oil in a double boiler. Heat slowly,
stirring until completely melted. Remove from heat and add essential
26
oil. Pour into a glass or tin container and allow to cool completely
before sealing.
The formula is lightly scented with the lavender oil, which enhances its
cleaning power. Use a circular motion to rub into wood floors or
furniture, buff with sheep’s wool and a soft cotton cloth.
Floor Cleaner
A mix of equal parts vinegar and warm water is enough for light jobs.
Try a vegetable based liquid soap, like Murphy’s Oil for tougher jobs
Drain Cleaner
Pour ½ cup backing soda down the drain, followed by ½ cup of white
vinegar. Wait 15-20 minutes. Then pour ½ gallon boiling water down
the drain.
Bleach/Brightener Substitute
1 cup hydrogen peroxide
¼ cup lemon or grapefruit juice
½ cup water
Laundry Powder
2 cups baking soda
1 ½ cups borax
1 cup grated castile soap or glycerin soap flakes
1 tsp lavender, lemon or grapefruit essential oil
Combine ingredients and mix with a wire whisk. Use 1/8 to ¼ cup of
powder per load.
27
Poisonous Plants for Dogs
From: Bay Area Human Society
As you’re upgrading your landscaping this summer, keep in mind that
many plants can be poisonous to Fido. Double check this list before
heading out to the greenhouse.
If you suspect that your pet has been poisoned, contact the American
Society for Prevention of Cruelty to Animals (ASPCA) Poison Control
Center at 1- 888-426-4435. This is a 24 hour day hotline. This list
was compiled by www.EarthClinic.com
Aconite
Apple
Arrowgrasses
Atropa Belladonna
Autumn Crocus
Azalea
Baneberry
Bird of Paradise
Black Locust
Bloodroot
Box
Buckeye
Buttercup
Caladium
Carolina Jessamine
Castor Bean
Chinaberry Tree
Chokecherry
Christmas Rose
Common Privet
Corn Cockle
Cow Cockle
Cowbane
Cowslip
Cyclamen
Daffodil
Daphne
Death Camas
Delphinium
Dumbcane
Dutchmen’s
Breeches
Elderberry
Elephant Ear
English Ivy
European
Bittersweet
False Flax
False Hellebore
Fan Weed
Field Peppergrass
Flax
Foxglove
Holly
Horse Nettle
28
Horse chestnut
Hyacinth
Iris
Jatropha
Jerusalem Cherry
Jimsonweed
Kalanchoe
Laburum
Lantana
Larkspur
Laurels
Lilies
Lupines
Manchineel Tree
Marijuana
Matrimony Vine
Mayapple
Milk Vetch
Mistletoe
Monkshood
Moodseed
Morning Glory
Mountain Mahogany
Mustards
Narcissus
Nicotiana
Nightshades
Oaks
Oleander
Philodendrons
Poinsettia
Poison Hemlock
Pokeweed
Potato
Rattle Box
Rhododendron
Rhubarb
Rosary Pea
Sago Palm
Skunk Cabbage
Smart Weeds
Sorghum
Star of Bethlehem
Tulips
Velvet Grass
Wild Black Cherry
Wild Radish
Wisteria
Woody Aster
Yellow Jessamine
Yellow Pine Flax
Yew
In addition, cocoa bean mulch has been problematic for small animals.
Check with your veterinarian if you have concerns (before investing in
bags and bags of it!)
We all have some of these in our yards and obviously some of these are
far more toxic than others.
If you have any concerns, google the plant and evaluate the toxicity
and placement in your yard, if your dogs are allowed in the area the
particular plant is, etc. and then make your decision.
29
Garden Blogs
Information compiled by members of the
Great Lakes District of the Herb
Society of America
”The world is so full of a number of things I’m sure we should all
be as happy as kings.” ~Robert Louis Stevenson~
This surely applies to our access to internet garden blogs. If you can’t
find something to make you as “happy as a king”, you haven't looked
long enough!
Many of these blogs have links to other sites, so there seems to be an
endless supply of information at our fingertips. While we are still in
the throes of old man winter, take some time and explore some of
these sites.
You may find answers to your gardening questions, find a new plant,
learn about new books and add new gardens to your travel plans this
summer, all in the comfort of your own home.
Enjoy!
BLOGS TO EXPLORE!
Garden Rant http://gardenrant.com/
Native Plants, & Wildlife Garden http://nativeplantwildlifegarden.com/
Herb Society of America Blog https://herbsocietyblog.wordpress.com/
30
Washington State University Extension’s new Gardening blog. The
purpose of this section of the Gardening in Washington State web page
is to give the reader calendar-based information.
http://gardening.wsu.edu/gardening-blog/
Plant Talk Colorado blog includes several gardening blogs combined into
one location for easy viewing, including: www.ext.colostate.edu
Colorado State University Extension www.csuhort.blogspot.com
Denver Botanic Gardens www.botanicgardens.org
Gardening in Colorado https://gardeningafterfive.wordpress.com/
Cornell Co-operative Extension’s garden-based learning resources for
gardeners and educators http://blogs.cornell.edu/garden/
Renee’s Gardens, See creating a butterfly garden & making lavender
gifts http://reneesgardenseeds.blogspot.com
Allegheny County Penn State Extension website
http://extension.psu.edu/allegheny
Phipps Conservatory & Botanical Gardens website.
http://phipps.conservatory.org
https://porchsidegardening.wordpress.com/ and in
this blog Phipps experts offer vegetable gardening
tips for all skill levels no matter how much or how
little space you have.
Native Plants, & Wildlife Garden
www.nativeplantwildlifegarden.com/
31
P. Allen Smith www.pallensmith.com
Doug Oster www.dougoster.com
Jesica Walliser www.jessicawalliser.com
Dave Ledoux backtomygarden.com
There was also an interesting recent article in the Pittsburgh Post-
Gazette by Carol Pappas, a Penn State Master Gardener entitled,
“Gardeners dig these websites” http://www.post-
gazette.com/life/garden/
Over 6,400 plants grown in the display gardens
www.missouribotanicalgarden.org.
This site includes organic gardening and food sufficiency, real food and
seasonal recipes, green energy and great homes, and health and
environment www.motherearthnews.com
Offers gardeners of all abilities innovative solutions, novel ideas,
research and sensible advice by four well-known professional writers &
gardeners (Amy Andrychowicz, Nikki Jabour, Pittsburgh’s Jessica
Walliser, and Tara Nolan)
http://blogs.extension.org/gardenprofessors/
About all kinds of gardening, not specifically herbs and a link to the
magazine’s pronunciation guide for botanical names
www.Finegardening.com
My Garden Guide, an e-mail subscription newsletter
www.mygardenguide.com
32
Honorary HSA President, Debra Knapke along with Michael Leach and
Teresa Woodard, www.heartlandgardening.com
Smithsonian Gardens www.smithsoniangardens.wordpress.com
Swarthmore College www.scottarboretum.org
If the links don’t want to work, cut and paste.
BIG THANKS TO THE GREAT LAKES DISTRICT FOR ALL THE WORK
INVOLVED IN THIS WONDERFUL LIST!
33
HERBAL TRIVIA QUIZ
1. When one thinks of pesto, this herb pops into mind first.
2. Lots of research on this ginger relative and it makes a great yellow dye too.
3. Tapping will begin shortly on these trees.
4. Beer making herb.
5. U.S. Department of Agriculture developed this plant hardiness map to help gardeners.
6. Historically, this was rubbed in bee hives to attract bees.
7. These spring flowers make great syrups and candied, are lovely for decorating cakes.
8. The 5 elements (water, wood, fire, earth and metal) and curved paths are contained in this type of garden.
9. Attracts monarchs
10. This type of garden uses organic layers and removing the soil rather than tilling.
34
Herb Society of America’s Blog ranks First
In Top 30 Herbal Blogs!
A February 2017 missive announced the Herb Society’s Blog is the top-
ranked herbal blog, as measured by Feedspot, creator of a content-
reader tool. That’s right; The Herb Society of America’s blog tops the
list of 30 most popular herb blogs!!!
Stories about foraging, replacing tobacco crops with Chinese herbs
and the importance of native herbs grace the blog. There are at least 6
– 8 posts each month. The blog began in July of 2015.
It’s heartening to know that — in addition to the Herb Society’s
regular readers — HSA’s blog captured the attention (and accolades!)
of the herbal blog industry.
Check it out: https://herbsocietyblog.wordpress.com/
If the link doesn’t work, cut and paste.
35
Herb of the Quarter:
DANDELION
Jackie Johnson ND
Northeast Wisconsin
Unit of HSA
Planhigion Herbal
Learning Center
Latin Name : Taraxacum officinale
Common Names: Lions tooth, Wild Endive
Name from : Greek taraxos = disorder and akos = remedy . Officinale
meant it was an official remedy at some time.
Growing
Conditions: Zone 3 Perennial – grows everywhere !
Family: Asteraceae
Native: Eurasia – but everywhere temperate now.
In 1672 it was well established in New England
36
Looks like: Starts as a basil rosette.
Smooth stems (little if any hair)
Flowers on a single leafless stem
Seeds on umbrella like hairs that enable it to move
in the wind and easily propagate!
Flowers open in the sun and close at night or rain.
Will close after picking, so work fast.
Propagation: Self propagating. Germination 10 -14 days.
About 100 seeds per flower.
Long taproots – if there is a piece left, it may grow.
Parts to Use: Roots, leaves, flower
Roots – harvest after frost for highest inulin and
sweeter, or before flowering in spring
Leaf – young tender leaves – they become more bitter
the older and larger they are.
Flowers – early spring
EPA estimates Americans use over 90 MILLION
pounds of herbicide annually trying to eradicate them
Myths, Legends, History and Tidbits:
Language of flowers: Coquetry, transformation, absurdity.
In a dream – it means hard time in the future.
Weather – If the fluffy seed heads blow with no wind, it means rain is
not far off.
Photo by Jackie Johnson
37
Used in tea for increasing psychic abilities.
Divination and air magic.
Drink the tea for creativity.
The Legend of Dandelion:
An old man known to be frugal (cheap) found the pot of gold at the
base of the rainbow. He didn’t want to share, so he quietly took it
home with him. There he decided to bury it in the morning where no
one would ever find it, so he carefully wrapped it in an old burlap grain
bag and hid it under his bed. During the night, a mouse, smelling the
grain, chewed a hole in the bag but disgusted, left the gold. In the
morning, the old man grabbed the bag and headed to the deepest part
of the forest. As he walked, unknown to him, the gold pieces began to
fall out behind him. Finally he found the “right” place to bury his
treasure. He put the bag down and dug the hole, but when he went to
empty the bag, he found it was empty with a hole in the bottom. He
retraced his steps, hoping to pick up all the gold pieces, but alas, as he
reached down to pick the first gold piece, he found it had rooted and it
had become a flower, and the second, and the third, and all the rest.
It is said it was the work of the wood fairies who don’t like selfishness!
Historical Medicinal Uses:
Colds, bronchitis, boils, ulcers, obesity, pneumonia,
hepatitis, eczema type skin problems.
Blood purifier, liver problems.
Anemia, digestion, arthritis, replaces potassium.
38
Culinary Uses:
Soups, pasta, pesto, salads, syrups, jelly, wine, beer, cordials, with egg
dishes. Coffee substitute, especially with chicory.
Cosmetic:
Anti-freckle – leaves in oil were used
Mask of the flowers boiled in water, let cool and apply to skin. Let dry
and rinse off.
Other uses:
Magneta dye – whole plant
Sap will stain brown – was used in short term tattoos.
How used:
Poultice – chopped whole plant
Roots can be extracted in alcohol (medicinal
properties) or vinegar (mineral properties).
Teas, decoctions.
Tinctures
Oil
Honey
Dandelion was in the U.S. Pharmacopoeia from 1831 until 1926.
Nutrients:
High in iron, manganese, calcium potassium.
Flowers – Lutein (eyes)
Also high in inulin (like Jerusalem artichoke) - starchy carbohydrates
that helps gut flora. Sometimes referred to as a Prebiotic. (both
leaves and roots)
39
Properties:
Leaf: Diuretic, alterative, stimulant, nutritive, digestive
Root: Alterative, nutritive, choleretic, cholagogue, laxative
Energetics:
Cold, bitter, sweet, drying
Plant meridians: Liver, bladder, stomach
Uses with Animals:
Good for rabbits.
UPCOMING EVENTS – NEW THIS YEAR: DANDELION DINNER
40
What does that mean?
Herbal Vocabulary
NEWHSA
Ever wonder what those words are that are often used to describe the
actions of herbs? We’ll be adding a vocabulary, starting with A to each
issue with a brief explanation of each. This not an inclusive list, but the
most commonly used.
These vocabulary lists are available online if you want the whole list
right away!
A
Adaptogenic: Helps adapt to stressful conditions.
Ague: Intermittent fever, with chills
Alterative: Substance that can restore health gradually
Analgesic: Pain relieving
Anodyne: Pain relieving but milder than an analgelsic
Antacid: Neutralizing the acid produced in the stomach
Antibacterial: Stops or destroy the growth of bacteria
Anti-emetic: Alleviates or prevents nausea or vomiting
Antifungal: Inhibits the growth of or kills fungi
41
Antihistaminic: Inhibits or neutralizes production of histamine
Anti-inflammatory: Neutralizing or reducing inflammation
Antimicrobial: Inhibits growth or multiplication or kills
microorganisms
Anti-oxidant: Prevents oxidations
Antiparasitical: Destroys parasites
Anti-rheumatic: Relieves rheumatism
Antiseptic: Prevents decay, etc. Kills germs/microbes
Antitussive: Relieves or prevents coughing
Antiviral: Inhibits grow/multiplication or kills viruses
Aperient: Helps with gentle bowl movements
Aromatic: Fragrant aromas, can produce pungent tastes,
Often used to make medicines more palatable
Astringent: Causes the tissue to contract
B
Bactericidal Kills bacteria
Bitter: Stimulates the flow of saliva and gastic juices.
Increase appetite and helps with digestion
42
Easy to Make Hypertufa Troughs
From: Country Garden Magazine
Des Moines, Iowa
What is hypertufa? It’s something you can make in any size or
configuration you would like. It looks like concrete, but because you
replace the sand with perlite and/or peat moss, it is very light, making
it easy to move around.
Materials to make a 16 x 16” trough:
Tape
Tape measure or ruler
Marker
Serrated knife
Sheet of 2” thick foam insulated board (check home or hardware
stores)
8 3 ¼ inch nails
Rubber gloves
Portland cement
Perlite
Peat Moss
Reinforced concrete fibers (building supply stores)
Water
Gallon container
½” dowel
3/8” plywood board (2 feet by 2 feet)
Spray bottle
43
Sheet of plastic or a plastic trash bag
Wire brush or screw driver (optional)
Wheelbarrow and hoe
Directions:
1. Prepare mold: Using a serrated knife, cut insulation into two 16 x 6”
pieces and two 18 x 6” pieces. Assembles these four sections into a
square or rectangle, depending on how you join the ends. Insert two
nails through the insulation – one near the top and one near the bottom
– of each intersection. [This should be centered on your piece of
plywood.]
2. Secure the mold: Wrap tape two times around the mold, once near
the top and once near the bottom, for added reinforcement.
TIP: Almost any type of tape will work: duct tape, masking tape or
painters tape.
3. Mark a Thickness line: Mark a line at least two inches from the
bottom as a guide to the depth of the hypertufa; this will mark the
thickness of the bottom of your trough.
Note: If you create a larger container, you’ll want a deeper layer of
hypertufa to give your trough more support.
4. Mix the dry materials: Put on your gloves and measure 2 gallons of
cement, 2 gallons or perlite and 4 gallons of peat moss. Mix the dry
ingredients in your wheelbarrow with a hoe.
Note: Add 1/3 cup of reinforced concrete
fibers to give your hypertufa more strength.
44
5. Add water: Slowly add warm water to the wheelbarrow. Start with
about 3 gallons and mix it well with the dry materials. You should end
up with a consistency like cookie dough or a graham cracker crust. It
should be wet enough to adhere so it doesn’t crumble, and be wet
enough to hold together when compressed but not oozing water.
6. Form the trough: Set the mold on the plywood board. Begin
packing the bottom with the hypertufa mixture, using your previously
marked line as a stopping point. Working with a small area at a time,
use your hands to firmly press the mixture into the bottom corners
and up the sides, making sure to mask one section into another for
seamless adhesion for a strong trough.
Continue up the sides until the sides are covered by a 2 inch thick
layer. Spray water as needed to keep the mixture moist while you are
working.
Tip: The plywood board serves as the bottom of the mold and makes
transporting the trough easier (if you are making these in a group at
someone’s home).
7. Add drainage holes: To provide drainage, use a dowel to poke holes
in the bottom of the trough. Insert the dowel through the hypertufa
until it meets the plywood base. Repeat to make six evenly spaced
holes. Leave the trough to dry in a protected spot.
45
8. Remove the mold: Your trough should dry at least 48 hours (but
longer is better). After it is dried and hardened, carefully remove the
tape and nails and pull the sides of the mold away from the trough.
The trough can be used as is, or if you prefer an aged look, gently
score the exterior with a wire brush or screwdriver.
9. Cure the trough: Store the trough in a shady area to cure for 30
to 60 days. The hypertufa get stronger every day. Your container can
be left out in freezing temperatures as long as it is off the ground.
Tip: Spraying with water often decreases the duration of this process
to about 30 days.
10. PLANT IT UP! Place your hypertufa trough on porch steps, in a
garden bed or border, or on the patio and fill it with a potting mix and
your favorite plants or herbs!
Thanks to Garden Gardens Magazine for these great instructions.
Check them out regularly for more gardening information you can use.
NOTE: This is a great project for herb groups, but it is messy so
should be planned and have a backup date, or a member’s home who has
a large outside with available tables.
46
47
Wisconsin Unit of the Herb Society of America
“ALL ABOUT HERBS” lecture schedule is set. They are held at the
Pavilion at the Cedarburg Fairgrounds at 7:00 p.m.
March 16: Herbscaping – Landscape your yard by adding herb plants.
Peggy Gibbs-Zautke, Boerner Botanical Gardens
April 4 – The Fragile Life of the Monarchs – Also learn what to plant in
a Butterfly Garden to feed these endangered pollinators by Shelly
Culea.
May 2 – International Herb of the Year – CILANTRO/CORIANDER by
Nino Ridgway.
Annual Herb Fair
May 20, 2017
Boerner Botanical Gardens Hales Corners WI
Sponsored by: Wisconsin Unit of the
Herb Society of America
48
Northeast Wisconsin Unit
Of the Herb Society of America
NEWHSA has been helping with planning the new
Shakespeare Garden at the Green Bay Botanical Garden (see article).
Our group visited the home of Shakespeare at Startford-Upon-Avon
on our trip to England several years ago; it made a lasting impression.
We will again sponsor our Annual High Tea at the Garden this year on
May 2nd. The theme this year will be May Day and we are planning on a
May Pole, Celtic legends and table decorations for the occasion. Make
your reservations early; this usually sells out months beforehand.
At our March meeting (March 11th) we will be sampling the foods and
teas we are considering serving at the May Day Tea.
Please feel free to visit a meeting. Our meeting dates are:
March, April, May: 2nd Saturday of the month at 10:00 for a Potluck
Brunch. Meeting place: Planhigion Herbal Learning Center between
Oneida and Seymour.
June, July and August: 2nd Tuesday evening of the month at 6:00 at
the Green Bay Botanical Garden for a Potluck Light Supper.
Check our Facebook page EVENTS for any changes. Sometimes we’ll
meet at a member’s home in the summer to see a new garden or plant
they would like to share.
Green Bay Botanical Garden Garden Fair June 2 – June 4th.
New this year – Demos and Garden talks!
49
Upcoming Herb and Gardening Related Events:
Now is the time to start saving special dates on your 2017
calendar. Below are some Madison area herbs and gardening
related events that you may wish to attend.
Dane County Late Winter’s Farmer’s Market
Saturdays through April 8.
8:00 a.m. till noon
Madison Senior Center
330 W. Mifflin St.
www.dcfm.org
Spring Flower Show
March 11 – 26
10 a.m. – 4 p.m. daily
Olbrich Botanical Gardens - Madison
Green Thumb Gardening Series
UW Extension – 5201 Fen Oak Dr. Suite 138, Madison
Reoccurring Tuesdays from 28 Feb – 25 April
Plant Sales with the Pros
May 12 and 13
Olbrich Botanical Gardens - Madison
50
For the Cooks Among Us
Patty Bellin,Editor
Northeast Wisconsin Herb
Society
Strawberry-Rhubarb Pie
1/2 cup sugar
1/4 cup flour
1/4 tsp. salt
1/4 tsp nutmeg
3 cups rhubarb (1/2 inch pieces)
1 cup sliced strawberries
2 -- 9" pie crusts
Combine sugar, flour, salt and nutmeg. Add fruit. Toss to coat.
Let stand for 20 minutes......Spoon the mixture into the pie shell.
Add top pie shell and flute the edges. Prick top crust. Bake 400' for
45-50 minutes.
51
Peach Crunch Cake Dump Cake
24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts
Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.
Enjoy!
Raw Lemon Bars (Gluten free)
INGREDIENTS
CRUST
1/2 cup dates, pitted
1/3 cup walnuts (any nut will work, use pumpkin seeds or oats
for nut free version)
Pinch salt
FILLING
1 1/2 cup unsweetened coconut flakes or 1/2 cup coconut
butter
1 tablespoon maple syrup or 2 pitted dates
2 Tablespoon lemon zest (organic preferred)- from about 2
lemons
52
1/2 cup fresh lemon juice (from 2-3 lemons)
2 Tablespoon coconut oil
1/2 teaspoon turmeric (for color)
DIRECTIONS
1. In a food processor, chop the dates, nuts, and salt until a
dough-like consistency is formed.
2. In a 8×8 pan lined with parchment paper, press the crust
into the bottom in an even layer. Wet your hands slightly it
is sticky.
3. In a food processor or blender add the coconut flakes and
process until smooth and creamy.
4. To the coconut butter (that you just made or just buy
coconut butter) add the rest of the ingredients and blend
until smooth.
5. Adjust sweetener as needed but remember the crust is
sweet as well.
6. Pour the lemon mixture onto the crust and let set in the
fridge for at least one hour.
7. Cut into bars.
8. Store in an airtight container in the fridge for up to one
week.
Curried Cashews
Ingredients
1. 2 cups raw cashews, unsalted
2. 1 tablespoon curry powder
3. 1 tablespoon butter
4. 1 teaspoon kosher salt
53
5. 2 ounces water
6. 1/2 teaspoon paprika
7. 2 tablespoons brown sugar
8. 1/2 teaspoon cumin
Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. Place cashews in a single layer on lined baking sheet. Place baking
sheet on lower rack of oven for 10 minutes to roast.
3. Meanwhile, melt butter in large skillet over medium low heat until
bubbling. Add water and bring to a low boil. Add remaining
ingredients, brown sugar, curry powder, salt, paprika and cumin.
Stir until dissolved. Reduce heat. Remove baking sheet from oven,
add cashews to skillet and stir to ensure an even coating.
4. Return cashews to baking sheet. Return sheet to oven and roast
cashews until golden brown about 10 minutes. Place on counter to
cool about 1O minutes and serve warm. Place in small ceramic
bowls to prevent gorging, or store in airtight containers.
Ancient Orange Mead (by Joe Mattioli)
1 gallon batch
3 1/2 lbs Clover or your choice honey or blend (will finish sweet)
1 Large orange (later cut in eights or smaller rind and all)
1 small handful of raisins (25 if you count but more or less ok)
1 stick of cinnamon
1 whole clove ( or 2 if you like - these are potent critters)
optional (a pinch of nutmeg and allspice )( very small )
1 teaspoon of Fleishmann’s bread yeast ( now don't get holy on me---
after all this is an ancient mead and that's all we had back then)
54
Balance water to one gallon
Process:
Use a clean 1 gallon carboy
Dissolve honey in some warm water and put in carboy
Wash orange well to remove any pesticides and slice in eights --add
orange (you can push em through opening big boy -- rinds included -- its
ok for this mead -- take my word for it -- ignore the experts)
Put in raisins, clove, cinnamon stick, any optional ingredients and fill to
3 inches from the top with cold water. ( need room for some foam --
you can top off with more water after the first few day frenzy)
Shake the heck out of the jug with top on, of course. This is your
sophisticated aeration process.
When at room temperature in your kitchen, put in 1 teaspoon of bread
yeast. ( No you don't have to rehydrate it first-- the ancients didn't
even have that word in their vocabulary-- just put it in and give it a
gentle swirl or not)(The yeast can fight for their own territory)
Install water airlock. Put in dark place. It will start working
immediately or in an hour. (Don't use grandma's bread yeast she
bought years before she passed away in the 90's) ( Wait 3 hours
before you panic or call me) After major foaming stops in a few days
add some water and then keep your hands off of it. (Don't shake it!
Don't mess with them yeastees! Let them alone except its okay to open
your cabinet to smell every once in a while.
Racking --- Don't you dare
additional feeding --- NO NO
More stirring or shaking -- You’re not listening, don't touch
55
After 2 months and maybe a few days it will slow down to a stop and
clear all by itself. (How about that) (You are not so important after all)
Then you can put a hose in with a small cloth filter on the end into the
clear part and siphon off the golden nectar. If you wait long enough
even the oranges will sink to the bottom but I never waited that long.
If it is clear it is ready. You don't need a cold basement. It does
better in a kitchen in the dark. (Like in a cabinet) likes a little heat
(70-80). If it didn't work out... you screwed up and didn't read my
instructions (or used grandma's bread yeast she bought years before
she passed away) . If it didn't work out then take up another hobby.
Mead is not for you. It is too complicated.
If you were successful, which I am 99% certain you will be, then enjoy
your mead. When you get ready to make different mead you will
probably have to unlearn some of these practices I have taught you,
but hey--- This recipe and procedure works with these ingredients so
don't knock it. It was your first mead. It was my tenth. Sometimes,
even the experts can forget all they know and make good ancient mead.
Herbal Trivia Answers
1. Basil
2. Turmeric
3. Maples
4. Hops
5. Zone Map
6. Lemon balm
7. Violets
8. Feng shui
9. Milkweed
10. Lasange
56
Next deadline 15 April - Send to [email protected]