The Herb society of America
Frankenmuth mid-Michigan unit
You are welcome to come to a meeting
to see what we are all about.
We meet the second Monday of every month …
7 pm at the
Museum in Frankenmuth, MI.
December our Annual Christmas Party
date and time announced at a later date….
January is our Board Meeting time and date announced at a later day….
We have a program at each meeting. Topics related to the study of herbs/gardens; from history, to propagation, to uses, and beyond.
If you plan on attending
Botany & Horticulture ………. Mary Nuechterlein
Garden ……………………….. Debbie Sparchu
Library ……………….……… Mary Nuechterlein
Newsletter ………………….… Marianne Dafoe
Publicity ……………………... Joy Gajewski
Membership …………............. Pat Wearmouth
Ways & Means ………………. Gloria Rodammer
Education …………………….. Pat Stoppelworth
Vice Chairwoman………………Debbie Sparschu
Recording Secretary…………….Cyndy Bellaver
Corresponding Secretary………..Gloria Rodammer
Past Chairwoman…………….....Marianne Dafoe
2016 Luncheon Info
Enjoy the bounty of the Season!
Use up the last Basil before the frost gets it!
Cream of Basil Soup
3 cups chicken broth
1 cup fresh minced basil
1/4 cup butter
3 Tbsp flour
white pepper to taste
3 cups milk
1/2 cup sour cream
In a saucepan, simmer broth and basil uncovered, for 15 minutes. In another saucepan, melt butter. Stir in
flour and pepper until smooth, gradually add milk. Bring to a boil; cook and stir 2 minutes or until
thickened. Reduce heat; gradually stir in broth and sour cream.
Basil Cream Chicken
1-1/2 pounds boneless chicken breast cubed
1-1/3 cups finely chopped onion
1 pound fresh mushrooms, sliced
2 Tbsp olive oil
1/2 cup butter
1/4 cup flour
2 cups chicken broth
1 cup whipping cream
2 Tbsp mince fresh basil
1/4 tsp white pepper
Hot cooked Fettuccine
In a skillet, saute chicken, onions, and mushrooms in oil until chicken no longer pink. Meanwhile in a
large saucepan melt butter. Stir in flour until smooth. Gradually add broth and cream. Stir in basil and
pepper. Bring to a boil; cook 2 minutes or until thickened. Stir in chicken mixture. Serve over fettuccine.
Tomato Basil Drop Biscuits
1/2 cup finely chopped green onions
1 Tbsp olive oil
3/4 cup chopped fresh tomatoes, drained
1/4 cup minced fresh basil
2 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
1/4 tsp coarsely ground black pepper
1/3 cup shortening
2/3 cup milk
In a small skillet, saute onions in oil until tender. Add tomato; cook 1 minute longer. Remove from heat;
stir in the basil. Cool slightly. In a bowl, combine the flour, baking powder, salt, and pepper. Cut in the
shortening until mixture resembles coarse crumbs. Stir in milk and tomato mixture just until combined.
Drop by heaping teaspoonfuls2 inches apart onto a greased baking sheet. Bake at 425 for 10-12 minutes
or until golden brown. Remove to a wire rack. Serve warm. Yield 1 1/2 dozen
4 ripe peaches (about 1 pound) peeled, pitted, cubed
1 cup sugar
3/4 cup apple cider vinegar
Put peaches in a bowl; mash into a chunky paste with a potato masher. You should have 1-1/2 cups.
Mix the sugar into the peaches. mash well together. Cover and refrigerate overnight
Press the peach mixture through a fine mesh sieve into a clean bowl, pressing hard to extract as much
juice as possible. Discard pulp.
Whisk in the vinegar; transfer to a clean jar or bottle with a tight fitting lid. Refrigerate for 5 days, shaking
periodically to dissolve sugar. Will keep on refrigerator up to 3 months.
Can be used as a cocktail mixer, or I like to mix with a sparkling water or club soda!
Notes From Joy
WOW... I peeked at my calendar for this week and I was reminded that
September 22nd is officially the first day of Fall!
I'm always amazed by the beauty and wonder of Michigan's four seasons. I love the uniqueness of each one,
especially Fall with its crisp air and annual blaze of color. Of course, my excitement doesn't include those last
weeks of the season when the trees are bare and winter is knocking at the door.
I like the days when the sky is bright blue and the leaves on the trees still have touches
of green mixed with the vibrant colors of crimson, orange, and gold – a perfect day for a color tour
and of course, the mandatory stop at a cider mill for a freshly baked donut and a mug of hot cider.
One of my favorite sayings about Fall is:
"A fallen leaf is nothing more than a summer's wave goodbye."
I think Mother Nature must have written this herself!
Enjoy the blessings of this season and its herbal harvest!
Peppers: Capsaicin: 2016 Herb of the Year
Chili Tomato Jam
1 pound tomatoes (any variety) peeled
5 Fresno chilies or similar variety, deseeded and roughly chopped (about 3/4 cup)
1 cup white vinegar
1 cup plus 1/4 cup sugar divided
1/4 tsp salt
2 star anise
1 pkg Pomona’s Universal Pectin
Roughly chop peeled tomatoes and place in a medium saucepan. Add the chilies, vinegar, 1 cup sugar, salt, and
star anise. Bring to a boil and simmer for 20 minutes.
Follow the directions in the box of Pectin for making the calcium water. Combine 1 tsp of the pectin powder with
the remaining 1/4 cup of sugar in a small bowl.
Once the tomatoes and chilies have cooked for 20 minutes, add 1 tsp of calcium water. Stir. Add the pectin
sugar, stir, and bring to a boil to dissolve. Remove from the heat and let rest 5 minutes.
Ladle the jam into clean jars and allow to cool. It will thicken more as it cools. Jam will keep in refrigerator for 2
Pomona’s Universal Pectin is available at Healthy Habits Frankenmuth
I bought a bag of popcorn at Kroger recently it said “Hatch Pepper” flavor. I was intrigued and hungry
This from the Michigan Herb Journal Spring/Summer 2016 explains it all.
Turns out they are not new and can be called green or red New Mexican Chilies or Anaheims. Hatch is a
cultivar of the species Capsicum annuum which is grown in the hatch valley in New Mexico. The unique soil
and growing conditions there contribute to the distinctive flavor. The variety was developed by Dr. Fabian
Garcia at New Mexico State University in 1894. These peppers were selected to have a larger, smoother,
fleshier, more tapering and shoulders pod for canning purposes. The first cultivar was released in 1913 as “New
Who knew! The popcorn was really good, just enough heat. It was the Skinny Pop brand
Michigan’s monarch butterfly population declines
By - Associated Press - Wednesday, July 30, 2014
DETROIT (AP) - Habitat loss and an especially harsh winter are proving to be a
destructive combination for Michigan’s monarch butterflies.
The cold weather affected the monarchs’ migration north, causing them to arrive in Michigan later than usual,
said Diane Pruden of Milford Township, a citizen researcher for Monarch Watch, a nonprofit
education, conservation and research program based at the University of Kansas.
Because of their late arrival, butterflies are laying eggs later and in lower numbers this year than Michigan
has seen in the past, the Detroit Free Press (http://on.freep.com/1pq1aBi ) reported.
Monarchs are usually spotted around the state in May and June,
but Pruden said she only recently saw eggs for the first time this season.
Orley Taylor, the founder and director of Monarch Watch, said the monarch population has been on the
decline for about 10 years. But he said it reached an all-time low this past winter.
“There’s a great deal of concern that the monarch migration is on the verge of collapse,” he said.
Monarchs only lay eggs on the wild milkweed plant. Michigan’s expansion of corn farming
has reduced milkweed growth in recent years.
If you haven’t checked out the garden blog by Margaret Roach, awaytogarden.com it has a lot of great
information. There is also a Facebook page that sends some interesting snippets.