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
Frankenmuth Mid-Michigan Unit of HSA
We meet at the Frankenmuth Farmers Market
534 N. 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 …
6:30 pm at the
Frankenmuth Farmers Market
534 N. Main St. 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 ……………………….. Liz Stearns
Library ……………….……… Mary Nuechterlein
Newsletter ………………….… Marianne Dafoe
Publicity ……………………... Joy Gajewski
Membership …………............. Pat Wearmouth
Ways & Means ………………. Gloria Rodammer
Education …………………….. Susan Traubenkraut
Vice Chairwoman………………Gloria Rodammer/
Recording Secretary…………….Joy Gahewski
Corresponding Secretary………..Audrey Palmreuter
December 11-Christmas Party
January 13-Board/Budget Mgt
Our members are available
for speaking engagements.
Frankenmuth Historical Museum
Frankenmuth Mid-Michigan Herb Garden
613 S. Main Street
Monday, February 12
Frankenmuth Farmers Market
Benefits of being an HSA
Jeanann Montney &
The Herb Society of America
Frankenmuth Mid-Michigan Unit
Volume: XXXVII Issue: III
November has arrived! We have carved our pumpkins, planted our bulbs, stacked our firewood, and pulled out our cozy sweaters. Now all of us can take a deep breath of the fresh November air.
Take some time to settle into November before the busy Christmas Season begins.
This is a month of gratitude and we have much to be thankful for. I am truly “Grateful” for all of you!
In closing, I would like to wish all of you and your families a very Blessed, Happy Thanksgiving!
“Yours in service, Cyndy
Dates of Interest
HAVE A FUN, PEACEFUL FALL
RECIPES/HERB OF THE MONTH/GARDEN TIPS
Looking for a last minute holiday appetizer?
Herb And Garlic Marinated Olives
2 cups pitted Italian green olives
1 cup pitted kalamata olives
4oz parmesan cheese cut into 1/4” cubes
3 cloves garlic, smashed
1/2 Tablespoon whole black peppercorns
1 large sprig fresh rosemary
1 large sprig fresh thyme
3/4 cup extra virgin olive oil
2 Tablespoons red wine vinegar
juice of 1/2 lemon
Add all the ingredients into a large Ziplock bag then place inside a bowl (in case of leaks) and refrigerate for at least 24 hours before eating.
Flipping and rotating the bag any time you think about it.
Let the bag sit at room temperature for 30 minutes to melt the oil then pour contents into a serving bowl and serve with toothpicks or tongs.
Pomegranate Jeweled Sage Cheeseball •
2 tablespoons unsalted butter
10 fresh sage leaves
1 (8-ounce) block cream cheese, softened
4 ounces mascarpone cheese, softened
6 ounces freshly grated sharp white cheddar cheese
1/2 cup sliced, toasted almonds
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup pomegranate arils
crackers for serving
Heat a skillet over medium heat and add butter. Once it’s sizzling, toss in the sage leaves and cook until crispy – flipping once and cooking about 1 minute per side. Remove the sage leaves and place them on a paper towel to crisp up a bit. Set the butter aside.
In the bowl of your electric mixer, combine the cream cheese, mascarpone and cheddar cheese. Beat until combined, then add in the almonds, sage leaves, remaining butter, salt and pepper. Mix on low speed until combined, about 1 minute, scraping down the sides and the bottom if needed. Take the cheese mixture out of the bowl and mold it into a big ball as best you can. Roll it in plastic wrap and place it in the fridge for 30 minutes.
Meanwhile, place the arils on a paper towel and pat them completely dry. Let them sit out while the cheese is chilling to remove as much liquid from them as possible. This will keep the cheeseball pretty!
After 30 minutes, mold the cheese into more of a smooth ball. Add the arils to a plate or baking sheet and roll the ball through them, using your hands to press arils into all the cracks and crevices. You will need to gently press so the arils adhere to the cheese. At this time, you can serve it immediately or keep it in the fridge until ready to use. If you want to make it ahead of time, you can rolls the ball 1 to 2 days beforehand. I’d wait until the night before or morning of to add the pomegranate arils, and you may need to let the cheese come to room temp a bit so it’s sticky enough.
Herb Roasted Garlic
2 heads garlic
4 teaspoons olive oil
1 1⁄2 teaspoons honey
11⁄2 teaspoons fresh basil (1⁄2 teaspoon dried)
11⁄2 teaspoons fresh rosemary (1⁄2 teaspoon dried)
Slice the garlic heads in half horizontally.
Drizzle 1 teaspoon olive oil on exposed cloves then drizzle with 1⁄2 teaspoon honey.
Sprinkle with herbs.
Wrap garlic in aluminum foil and bake for about 45 minutes, or until soft.
Spread on whole grain crackers or pita triangles.
HSA South Jersey Unit The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs
Cranberry Rosemary Muffins
2 cups unbleached all-purpose flour
3⁄4 teaspoon salt
1 tablespoon baking powder
1 cup sugar
1 egg beaten
1⁄2 cup orange juice
1⁄2 cup milk
1/3 cup butter, melted and cooled
2 tablespoons grated orange peel
2 tablespoons chopped fresh rosemary
1 1⁄2 cups cranberries, lightly chopped
1⁄2 cup chopped pecans
Preheat oven to 400°F.
Lightly grease or line a 12-cup muffin tin.
Sift together the flour, baking powder, salt, and sugar. In a separate bowl, combine the egg, orange juice, milk, and butter.
Stir the egg mixture into the dry ingredients, blending lightly.
Fold in orange peel, cranberries, pecans, and rosemary.
Fill the muffin cups and bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
HSA Rocky Mountain Unit The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs
Rosemary Potato Casserole
2 pounds potatoes, peeled and sliced
4 teaspoons chopped fresh rosemary leaves
1⁄2 cup butter
Freshly ground black pepper
1 cup milk or half-and-half
1 tablespoon flour
1⁄4 teaspoon salt
Place half the prepared potatoes into a large, buttered baking dish.
Top with half the rosemary leaves
1⁄4 cup butter, pepper
1⁄2 cup milk or half-and-half
1 tablespoon flour, and a little salt.
Put remaining potatoes on top, and then add the rest of the rosemary, pepper, milk or half-and-half, and dot with the remaining butter.
Cover and bake at 375˚ F for 45 minutes to 1 hour, until potatoes are soft.
Remove cover and bake for an additional 15- 20 minutes, or until the top begins to brown.
Yields 4-6 servings.
HSA Western Pennsylvania Unit The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs
Rosemary Fun Facts
Rosemary is associated with improved memory and alertness. Greek scholars often wore a rosemary garland on their heads to help their memory during exams.
It was also the symbol of remembrance. A sprig of rosemary was often placed in the hands of the deceased at funerals.
As a symbol of happiness, loyalty, and love, rosemary sprigs were used in bridal bouquets, or a simple sprig was worn by the groom symbolizing faithfulness..
Napoleon Bonaparte’s Eau de Cologne was made with rosemary.
Grow rosemary in well-drained soil with additional sand or gravel added to the mix.
Water rosemary when the soil is slightly dry to avoid root rot.
Depending on the cultivar, rosemary can be hardy to zone 6. Winter protection can improve hardiness.
Indoors, rosemary prefers a sunny, cool room and water when drying but before completely dry.
In addition to culinary uses, rosemary can be used to create wreaths, garland, bath/beauty and potpourri products. As a dye plant, rosemary produces a yellow-green color.
by Ruby Archer
Our twilight month November is,
The evening of the year.
The brilliant summer noontide left
A pallor soft and clear.
Dame Winter brings with quiet grace
Her curtains all of snow,
And pins them deftly into place
With boughs of mistletoe.
"I am happy because I'm grateful. I choose to be grateful.
That gratitude allows me to be happy."