The Herb society of America

Frankenmuth mid-Michigan unit

Established 1983




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

Frankenmuth Historical

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

please contact:

Pat Stoppelworth

Botany & Horticulture ……….  Mary Nuechterlein

Garden ……………………….. Debbie Sparchu

Library ……………….………  Mary Nuechterlein

Newsletter ………………….… Marianne Dafoe

Publicity ……………………...  Joy Gajewski

Membership ………….............  Pat Wearmouth

Ways & Means ………………. Gloria Rodammer

                                                    Jan Custer

Education …………………….. Pat Stoppelworth

Chairwoman……………………Joy Gajewski

Vice Chairwoman………………Debbie Sparschu

Treasurer………………………..Liz Stearns

Recording Secretary…………….Cyndy Bellaver

Corresponding Secretary………..Gloria Rodammer

Historian………………………...Heidi Enge

Past Chairwoman…………….....Marianne Dafoe

Executive Board

Standing Committees

2016 Luncheon Info

Newsletter 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



Peach Shrub

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


Hi everyone,


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





Hatch peppers

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

Mexico #9”.

Who knew! The popcorn was really good, just enough heat. It was the Skinny Pop brand


Monarch Update


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 ( ) 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, it has a lot of great

information. There is also a Facebook page that sends some interesting snippets.