The Herb society of America

Frankenmuth mid-Michigan unit

 

 

Established 1983

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

1.989.652.9701

 

Meetings…

 

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

frankenmuthherbsociety@gmail.com

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…………….....

Executive Board

Standing Committees

 

Our members are available

for speaking engagements.

Contact person: 

Pat Stoppelworth

frankenmuthherbsociety@gmail.com

 

 

Monthly Meetings

 

2017

March 13

April 10

(April 19 Annual Luncheon)

May 9

June 12

July 10

August 14

 

 

 

Frankenmuth-Mid

Michigan Unit

 

Unit’s Website

www.frankenmuthherbsociety.org

 

Unit’s Email

frankenmuthherbsociety@gmail.com

2017 Herb of the Year

Coriander/Cilantro

Coriandrum Sativum

Frankenmuth Historical Museum

Frankenmuth Mid-Michigan Herb Garden

613 S. Main Street

Frankenmuth, Michigan

THE HERB SOCIETY OF AMERICA

FRANKENMUTH MID-MICHIGAN UNIT

MARCH 2017  — VOLUME XXXV, ISSUE V

2017 LUNCHEON RESERVATION FORM

 

NAME: _____________________________________________________

 

Address: __________________________________________________

 

City, State, Zip: _____________________________________________

 

 

Phone # ___________________________________________________

 

E-mail: ____________________________________________________

 

Yes, I am requesting a table for 10, and I am the main contact person for the group

 

1._________________________________________________________

2._________________________________________________________

3._________________________________________________________

4._________________________________________________________

5._________________________________________________________

6._________________________________________________________

7._________________________________________________________

8._________________________________________________________

9._________________________________________________________

10.________________________________________________________

 

Special Dietary Needs __________________________________________________________________________

 

Program Schedule

 

  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

herbal delights!

 

*Just a Reminder:

 

Our cashiers can only accept

cash or checks!

 

Luncheon Menu

 

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

 

Zehnder’s

of Frankenmuth

 

location of our luncheon

713 S. Main Street

Frankenmuth, Michigan

In Historic downtown

Frankenmuth

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

Coriandrum Sativum

Coriander/Cilantro

                             

 

                             

 

 

 

 

 

 

 

 

 

 

 

CORIANDER-THE SPICE

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.

CILANTRO-THE HERB

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.

 

RESERVATION GUIDELINES

 

¨ 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:

                                       Registrar

                               Debbie Sparschu

                             5 Mary Lane Court

                          Frankenmuth, MI 48734

 

¨ Contact Information

                                       Telephone

                               Debbie Sparschu

                                1.989.652.2852

 

¨                           E-mail

               frankenmuthherbsociety@gmail.com

 

¨ SORRY NO REFUNDS

 

March Meeting

 

Monday

March 13, 2017

7 pm

Frankenmuth Historical Museum

Fischer Hall

 

Program:

Klein & Sons Honey

 

Herbs of the Month by:

Jennifer Harden

 

Hostesses:

Liz Stearns

Pat Stoppelworth

Chairman’s Corner

 

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.

 

 

 

 

                                                                                                                                                      Joy

OTHER DATES OF INTEREST…..

 

¨ March 10          Western Reserve Herbal Symposium, Cleveland

                                       Botanical Garden

 

¨ 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

3 eggs

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

▪ Colander

▪ 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.