The Herb society of America
Frankenmuth mid-Michigan unit
The Herb Society of America is dedicated to promoting the knowledge, use and delight of herbs through educational programs, research, and sharing the experience of its members with the community.
This is also the mission of the
Frankenmnuth Mid-Michigan Unit of HSA
We meet at the Frankenmuth Historical Museum, Fischer Hall.
613 S. Main Street, Frankenmuth, Michigan
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
Our members are available
for speaking engagements.
(April 19 Annual Luncheon)
2017 Herb of the Year
Frankenmuth Historical Museum
Frankenmuth Mid-Michigan Herb Garden
613 S. Main Street
THE HERB SOCIETY OF AMERICA
FRANKENMUTH MID-MICHIGAN UNIT
MARCH 2017 — VOLUME XXXV, ISSUE V
2017 LUNCHEON RESERVATION FORM
City, State, Zip: _____________________________________________
Phone # ___________________________________________________
Yes, I am requesting a table for 10, and I am the main contact person for the group
Special Dietary Needs __________________________________________________________________________
10 am Garden Market Opens *
11 am Book signing
Noon Lunch served
1:30 pm Guest Speaker
2:30 pm Drawings
For your shopping pleasure, our Garden Market will be
filled with many
*Just a Reminder:
Our cashiers can only accept
cash or checks!
Spring Leek and Morel Soup
Baby Arugula, Watermelon, Feta, and Mint Salad
Tossed with a Citrus Honey Vinaigrette
Breast of Chicken stuffed with Artichoke, Spinach, and Ricotta Salata
Shallot, Chive, and White Wine Veloute
Asparagus Risotto Roasted Baby Carrot Melange
Strawberry Bombe with Fresh Fruit Garnish
location of our luncheon
713 S. Main Street
In Historic downtown
The Frankenmuth Mid-Michigan Unit Herb Society of America
Want to thank you for supporting our unit.
We wish you all a safe trip to our event and as you go home.
The 2017 Herb of the Year as chosen by
The International Herb Associates
à Coriander is used in cuisines world-wide, and in spice blends like curry powder, garam masala, and berbere.
à Coriander seeds have a pleasant, spicy aroma when mature and dry-and a flavor that is described as citrusy, nutty, and spicy when crushed.
à Coriander seed is used in making gin as well as many other distilled spirits and herbal liqueurs.
à Cilantro is popular in Mexican, Asian, and Indian dishes.
à The leaves and tender stems of cilantro are used in curries, sauces, salsas, soups, and salads.
à When using cilantro, select leaves that are fresh, green, tender, and aromatic. The flavor of dried is not comparable to fresh-and is there is no aroma, there will be no flavor!
à Not everyone likes cilantro-those who are adverse to it say they perceive a soapy aftertaste.
¨ Reservations will be accepted March 1 thru April 1, or until we are sold out; whichever comes first.
¨ Group seating is offered to parties of ten; however to assure your table,
a list of all of the names and payments must be received at the same time.
¨ Seating is not guaranteed until both the reservation form and payment has been received,
and our registrar confirms your reservations by phone.
¨ Cost of tickets: $38.00 per person
¨ Checks and money orders should be made payable to
HSA-FMMU and mailed with your reservation form to:
5 Mary Lane Court
Frankenmuth, MI 48734
¨ Contact Information
¨ SORRY NO REFUNDS
March 13, 2017
Frankenmuth Historical Museum
Klein & Sons Honey
Herbs of the Month by:
The urge to garden in early spring is primal. Reconnecting with the earth is affirming, renewing and promising. Walking up the garden to a new growing season is about more than soil and seedlings… this rite of spring is a tonic
to the gardener as well.
OTHER DATES OF INTEREST…..
¨ March 10 Western Reserve Herbal Symposium, Cleveland
¨ April 19 Frankenmuth Unit Luncheon at Zehnder’s,
“Burst of Spring” frankenmuthherbsociety.org
¨ April 26 Michigan Herb Associates Annual Conference, Eagle
Eye Golf Club, Lansing, MI (miherb.org)
¨ May 3-5 HSA ED-CON Little Rock, Arkansas
¨ Every Wednesday-Saturday Frankenmuth Farmers Market Store open 12:20-5:30. Check out up coming events and classes at …. frankenmuthfarmersmarket.org
Herb of the Year 2017
Coriander/Cilantro Coriandrum Sativum
For all of you Cilantro haters, have you tried coriander? Coriander and cilantro are the same plant, the seeds
are referred to as coriander and the leaves cilantro.
• The name comes from the Greek word koris, meaning bedbug since the unripe coriander fruit has a
disagreeable “buggy” smell.
• Coriander seeds are referred to as one of the bitter herbs in the Bible and eaten at the first Passover. In
addition, manna was described as being the color of coriander seeds.
• Coriander seed is used in the making of gin as well as many other distilled spirits and herbal liqueurs.
Russian Green Bean Salad with Garlic, Walnuts, Basil, Cilantro and Coriander Seed
Credit: © Madalene Hill and Gwen Barclay
1⁄2 cup broken walnuts
2 large cloves garlic, peeled and each cut into several pieces
4 Tbsp. extra-virgin olive oil
2 Tbsp. white wine vinegar
1 Tbsp. lemon juice
1 Tbsp. water
1 tsp ground coriander seed
1⁄8 to 1⁄4 tsp hot pepper sauce such as Tabasco
2 Tbsp. firmly packed parsley leaves and tender stems
1⁄4 cup firmly packed basil leaves
1⁄4 cup firmly packed cilantro leaves and tender stems
1 pound fresh green beans, stems removed and steamed until crisp – tender and cooled in ice water
1⁄2 cup thinly sliced green onions
1⁄2 cup thinly sliced radishes
Salt and freshly ground pepper to taste
To prepare dressing, place walnuts and garlic in food processor fitted with knife blade; chop, using pulse
control, until evenly fine. Add olive oil, vinegar, lemon juice, water, coriander seed and hot pepper sauce;
process until smooth. Add parsley, basil and cilantro leaves, and evenly chop, using pulse control. Pat
beans dry and combine with dressing, green onion and radishes; season well with salt and pepper. Add
more hot pepper sauce or vinegar/lemon juice as needed to balance flavors. Let stand at room
temperature for 1⁄2 hour to marry flavors. Do not combine beans with dressing more than 11⁄2-2 hours
before serving or beans may change color.
Yield: 4-6 servings
Coriander Scented Baby Potatoes
1 1/2 lbs. small round baby potatoes
2 Tbsp. canola or olive oil
1 tsp cumin seeds
2 Tbsp. coriander seeds, very coarsely ground in spice grinder
2 garlic cloves, sliced
2 cups diced bell peppers ( use a mix of colors)
1 tsp ground turmeric
1/4-1/2 tsp cayenne (to taste or optional)
1/2 tsp salt
juice of half lemon
crushed salted roasted peanuts
Fresh Cilantro leaves ( optional)
Boil the potatoes until nearly fork tender, 10-15 minutes. Drain. When potatoes cool down, cut them in half.
Heat the oil in a wide skillet over medium heat. When the oil simmers, add the cumin and coriander. Cook for about
30 seconds, until seeds begin to sizzle. Add the garlic and cook for about 30 seconds, until it changes color.
Add the potatoes and cook until they begin to brown.
Add the bell peppers, turmeric, cayenne, and salt. Cook for about 2 minutes, stirring occasionally until the spices are
well incorporated. Cover the pan and cook for about 5 minutes, until peppers are just fork tender.
Uncover and remove pan from the heat. Sprinkle on lemon juice and mix well. Garnish with peanuts and cilantro and serve hot.
A FEW OTHER RECIPES
From Donna Frawley’s Midland Daily News Article
Orange Marmalade Bread
Makes 4 large loaves or 8 small and is great toasted.
2 pkg. active dry yeast
2 cups warm water
2 tablespoons sugar
1/2 cup oil
1 cup dried skim milk powder
1/2 cup wheat germ (optional)
1 teaspoon salt
2 tablespoons ground coriander seed
1 pound jar of orange marmalade
11 cups flour
Dissolve yeast and sugar in warm water. Add all other ingredients except add only 3 cups flour. Beat
vigorously for 2 minutes until smooth and well blended. Stir in additional flour as needed. Turn out
onto a floured board and knead 10 minutes. Place dough in a greased bowl; let rise 1 hour.
Turn out onto a greased board. Let rest 10 minutes. Form into loaves and place in greased
bread pans. Let rise until doubled in bulk, about 1 hour. Bake at 350F for 50 minutes until
brown and they leave the pan easily. Variations: substitute cranberries for the orange
marmalade using: 3 cups berries, 1 cup orange juice and 1 cup sugar.
Farmer’s Cheese Easiest Homemade cheese
▪ 1 gallon milk – raw or pasteurized, skim or whole. *Whole will make a much tastier cheese.
▪ 1/2 cup apple cider vinegar (can also use white or white wine vinegar)
▪ Tbsp. each salt and ground herbs of your choice
▪ 2 Large pots
▪ Cheesecloth or old bandanna
▪ Something heavy
No thermometer required! Heat your milk to a rolling boil. Turn off the heat and add vinegar. The milk should begin
separating/curdling right away. You want t0 fully separate the whey from the curds (whey should be yellowish clear,
not milky looking). Once separating, pour the whey and curds into your colander lined with cheesecloth over another
large pot (you could do this over the sink, but why waste all that useful whey??). Stir in salt and herbs to the curds,
then tie up the cheesecloth with a twisting motion to press out whey. Place your ‘something heavy’ over the bundle
and allow to drain. Don’t over drain or this cheese will be TOO dry. I almost always over press – do some experimenting.
Coriandrum Sativum is an ancient herb with two faces. The seeds from this plant are referred to as coriander and the leaves are referred to as cilantro.