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 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………………Gloria Rodammer/
Recording Secretary…………….Jeanann Montney
Corresponding Secretary………..Shelly Sprygada
Past Chairwoman…………….....Joy Gajewski
Our members are available
for speaking engagements.
August 10– Membership Tea
Frankenmuth Historical Museum
Frankenmuth Mid-Michigan Herb Garden
613 S. Main Street
Monday, June 8, 2020, 7 pm
Vintage Tool Planting
By: Joy Gajewski
OTHER DATES OF INTEREST
July 9-11, 2020 Michigan Lavender Festival, Imlay City. info at Michiganlavenderfestival.net
September 11&12, 2020 Great Lakes District gathering in Kirkland, Ohio.
Things you need to know
Refunds have been mailed for the Luncheon tickets, if you have not received yours call Marianne.
As I am sure you know by now the Luncheon for this year was cancelled, it will be held next year on April 7, 2021
with the same speaker and hopefully menu.
There is an Arbor Day reading list that looks very interesting at hortmag.com. Good reads!
Raspberry Streusel Muffins (“beautiful for a lazy summer brunch or holiday buffet table”)
Batter: 1 ½ Cups unbleached all-purpose flour
¼ Cup granulated sugar
¼ Cup packed dark brown sugar
2 teaspoons baking powder
¼ teaspoon salt 1 teaspoon ground cinnamon
1 egg, lightly beaten
½ Cup (1 stick) unsalted butter, melted
½ Cup milk
1 ¼ Cups fresh raspberries
1 teaspoon grated lemon zest
½ Cup chopped pecans
½ Cup packed dark brown sugar
¼ Cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
2 Tablespoons unsalted butter, melted
½ Cup confectioner’s sugar
1 Tablespoon fresh lemon juice
Preheat oven to 350°F. Line 12 muffin cups with paper liners.
To make the muffin batter, sift the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon together into a medium-size mixing bowl and make a well in the center. 3. Place the egg, melted butter, and milk in the well. Stir with a wooden spoon just until ingredients are combined. Quickly stir in the raspberries and lemon zest. Fill each muffin cup three-fourths full with the batter. 4. To make the streusel topping, combine the pecans, brown sugar, flour, cinnamon, and lemon zest in a small bowl. Pour in the melted butter and stir to combine. Sprinkle this mixture evenly over the top of each muffin. 5. Bake until nicely browned and firm, 20 to 25 minutes. 6. To make the glaze, mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm. Yield: 1 dozen muffins.
Poppy-seed Framboise Dressing (for fruit salad)
3 Tablespoons raspberry vinegar
2 Tablespoons honey mustard
2 Tablespoons dry white wine
2 Tablespoons fresh lemon juice
3 Tablespoons poppy seeds
1 Tablespoon minced shallots
2/3 Cup sugar
½ Cup olive oil
½ Cup vegetable oil
Salt and freshly ground black pepper, to taste
3 Tablespoons framboise liqueur
3 Tablespoons Crème Fraiche (see note below)
Whisk the vinegar, mustard, and wine together in a small mixing bowl. Add the lemon juice, poppy seeds and shallots, and stir to mix. Stir in the sugar. Gradually whisk in the oils and season to taste with salt and pepper. Finally add the liqueur and Crème Fraiche and stir until smooth. Refrigerate covered until ready to serve. Yield: 2 cups dressing. Crème Fraiche: Blend thoroughly equal parts of heavy or whipping cream and dairy sour cream. Let stand in covered jar in warm place for 12 hours. Stir well and refrigerate, covered, for 36 hours before using. It will keep 7-10 days.
Spiced Blackberry Cordial (from Helen Witty’s The Fancy Pantry)
“A tiny glass of this is a warming nip for the cold times; and a little could be spooned over vanilla or raspberry ice cream at any season.”
6 half-pint baskets (about 8 cups) ripe blackberries
1 Cup water Sugar
½ teaspoon broken cinnamon stick
½ teaspoon whole allspice, slightly bruised
1 whole blade mace
1 whole clove Tiny pinch freshly grated nutmeg
2 Tablespoons strained fresh lemon juice Good-quality vodka or brandy
1. Pick over, rinse, and drain the berries. Place them in a food processor and whirl them briefly to a coarse puree, or push them through a food mill with a coarse disc, or place them in a preserving pan and crush them with a potato masher or a heavy bottle. Stir in 1 Cup water.
2. Bring the mixture to a boil over medium heat. Reduce the heat to low and simmer the berries gently for 10 minutes, stirring them occasionally.
3. Set a sieve lined with one layer of dampened very fine nylon net or two layers of dampened fine cheesecloth over a bowl. Pour the blackberries and juice into the sieve and allow the juice to drip through. When the drip slows to an occasional plunk, gather the cloth and press on the contents with a large spoon, using moderate force, to encourage the flow of juice; repeat the pressing from time to time, being careful to avoid forcing an pulp through the cloth. When the pulp has yielded all possible juice, discard it (You can also use a jelly bag to drain off the juice).
4. Measure the juice into the rinsed-out preserving pan; you should have about 4 cups. For each cup add ½ cup sugar. Stir in the spices. Heat the mixture to simmering over medium heat, stirring until the sugar has dissolved. Increase the heat slightly and boil the syrup gently, uncovered, for 3 minutes to extract more flavor from the spices. Remove the syrup from the heat, stir in the lemon juice, and cool to lukewarm.
5. Strain the juice through a very fine-meshed sieve (or a sieve lined with one layer of dampened fine nylon net or two layers of dampened cheesecloth) into a large bowl; discard the spices [I just lifted the spices out with a spoon]. Let the juice cool completely.
6. Stir the syrup thoroughly together with an equal quantity of vodka or brandy (or more or less to taste). Funnel the cordial into clean, dry bottles, filling them almost to the top. Cap or cork the bottles (use new corks only) and store the cordial in a cupboard or pantry [I enjoyed it frozen]. Yield: About 2 quarts I had to add this as Chives are the only thing in real abundance in my garden right now.
If we get more warm weather the chive blossoms will be arriving soon and can be added to your salads or make Chive blossom vinegar!
Beef Antipasto with Chive Salsa Credit: Adapted from: Rogers, Juliette. 1999. Growing and Using Chives. Storey Communications: Keywords: chives, beef, appetizer
3⁄4 pound grilled steak, done to taste
1⁄2 cup red wine vinegar
1⁄2 cup chives, minced
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 Tbsp. chopped fresh parsley
1 shallot, minced fine 1 tsp Dijon mustard 1 Tbsp. honey Slice the grilled steak into thin strips that are 1⁄8 to 1⁄4 inch thick and 3-4 inches long. Place the steak strips in an airtight container along with the red wine vinegar, 1⁄4 cup of the chives and salt and pepper to taste. Mix thoroughly and set aside in the refrigerator to marinate for at least 4 hours, preferably overnight. Shake the container periodically to aid the marinating process. When the steak is ready, arrange the strips on a serving plate attractively. Strain the chives from the marinade, reserving the vinegar, and place them in a small bowl. Add the remaining chives, olive oil, parsley, shallot, mustard and honey, and mix thoroughly. Add 3 or 4 tablespoons of the reserved marinade, spooning it over the top of the steak to garnish. Top with salt and pepper to taste. Serve cold or, better yet, at room temperature. Serves 6 as an appetizer
This comes under the category “Who Knew” Add hostas to the list of plants you may have your yard that serve double duty as both edible and ornamental. The entire plant can be eaten — from the young shoots that emerge from the ground in early spring to the flowers that bloom in mid-late summer — but it's most common to eat the shoots. The shoots can be sliced up and eaten raw in salads, or they can be cooked and prepared in a number of ways. It's important to know the growing condition of the hostas before you harvest them. If they grow in your own yard and you don't use any chemical pesticides or fertilizers, you can be confident they're safe to eat as long as you wash them well after harvesting. However, if you're foraging them from somewhere else, you'll want to make sure they haven't been treated with anything you don't want to put in your body. There is a lot of information on this on the web, I cannot believe this is the first I had heard of it. I have taken a long time cultivating my hostas to eat them but if you have some that are taking over give it a shot and let us know how they are.
With all of our “at Home” time this year just think of all the things you can get done in your gardens! This may be the time to try growing something you have been reading about or if the warm weather comes back soon now is a great time to move some plants around. This is a prime time to move and divide hostas, as soon as you can see them poking up from their winters sleep I like to divide and move them. Do some research on line or in the library of herb books we have all acquired over the years. This is the year for all the “if I only had the time” projects. No excuses! I have finally realized that my lifetime of “collecting” (hoarding) of fabric and craft supplies and gardening supplies, etc etc, I was just preparing for this very place in time we find ourselves. I am working on many projects that have been shuffled to the back of a closet, now I just have to finish them! If you find that you have not “collected” as well as I have and are in need of supplies let me know and I can arrange to leave them on my porch for pickup. I probably have whatever you need! We cleaned our potting shed and after numerous trash bags and cans, my sister said the only place she has seen more flower pots was at a nursery! So I can probably help there too! Stay safe and busy everyone. We’ll get thru this together!
Since Rubus is the Herb of the year here is a new way to think about growing some this year.
How to Grow Heritage Raspberries Although typically raspberries are planted in hedgerows, they can be grown in pots or other containers. Choose a raspberry variety such as Heritage, which produces fruit in its first year. Heritage raspberries (Rubus idaeus "Heritage") are an ever-bearing variety, producing fruit twice in one growing season after their first year. They are hardy in U.S. Department of Agriculture plant hardiness zones 4 through 8. The plants produce berries in fall of their first year and in early summer and fall of succeeding years. Growing raspberries in containers limits the room they have to grow and makes keeping them under control more simply than if they grew in the ground. Choose a spot in your yard or on your patio for growing Heritage raspberries in containers that are at least 2 feet wide and 2 feet deep and have bottom drainage holes. The containers may be metal buckets or ceramic or terracotta pots. Because raspberries are sun-lovers, choose a location that receives at least six hours of sunlight each day.
Fill one container two-thirds of the way full with potting soil or another soil medium designed for container plants. Repeat that task with other containers so that each raspberry plant will have its own container. Add a 1-inch thick layer of compost on top of the soil in each container. Create a hole in each container's soil. Make each hole twice as big as the root ball of the raspberry plant that you will place in that container. Set one Heritage raspberry plant into the hole in its container's soil. Fill around the plant's roots with additional soil. Bury the raspberry's roots and crown completely in the soil. It's OK to bury the plant slightly deeper than it was in its nursery packaging. Press on the soil around the raspberry plant to firm the soil. Use the same method to plant each raspberry plant in its own container. Water the soil of each container thoroughly so that the soil is wet to at least 6 inches deep. Water the plants regularly to help them become established. Raspberry plants need at least 1 inch of water each week. Container-grown plants generally need more frequent watering than in-ground plants. Spread about a 3-inch layer of wood-chip or aged compost mulch over the soil in the containers. The mulch will help lock in moisture. As the mulch break down, it will provide nutrients to the containers' soil.
Things You Will Need
¨ Containers 2 feet wide, 2 feet deep, with bottom drainage holes
¨ Potting soil or other soil medium designed for container plants
¨ Watering can
¨ Wood-chip mulch
¨ Aged compost
Burpee: Heritage Raspberry Plants
Grow It, Eat It, University of Maryland Extension: Raspberries -- So Simple to Grow
University of Minnesota Extension: Raspberries for the Home Garden
Ohio State University Extension: Raspberries for the Backyard Fruit Planting
West Virginia University Extension: Container Gardening
RUBUS We know from stone age fossils, early Roman poets, Greek dramatist, and physician writings as early as 523 BCE that raspberries and blackberries were consumed by humans, likely for both food and medicine. In fact, cultures around the world, including the Ayurvedic tradition of India, traditional Chinese and other Asian medicine, have used Rubus spp. for medicinal purposes.
¨ Greek physician Hippocrates treated issues with childbirth as well as wounds and other ailments with astringent poultices made from blackberry leaves soaked in white wine.
¨ Additional ancient medicinal uses included decoctions of the branches to dye hair, prevent stomach aches and to treat a variety of other symptoms including mouth sores, droopy eyes, hemorrhoids and snakebites. Leaves have been used to treat ulcers, mouth sores, tuberculosis, kidney stones, nausea and more.
¨ European herbalists, Native Americans and English settlers believed that the berries to have medicinal uses.
¨ Medieval Europeans used the berry juices in their paintings and to illustrate manuscripts. Only the wealthy had the opportunity to include the berries in their diet.
¨ Cultivation of berries began in England with King Edward I (1272-1307).
¨ Concentrated black raspberry juice was used in the early 1900’s as an edible food dye and are now being tested as antiviral, antiallergenic and cosmetic moisturizing compounds.
Narcissus was celebrated for his beauty, but he was arrogant. The goddess Nemesis noticed this and lured him to a pool where he fell in love with his own reflection. Some sources say while he was staring at his reflection nymphs transformed him into a narcissus flower to get revenge for how he treated them. Others think he drowned trying to capture his reflection, and the flowers growing along the riverbed were named after him. Some even liken the nodding heads of daffodil flowers to Narcissus bending down and gazing at his reflection.
COVID-19 seems to be the topic of choice. It shouldn’t be. This is not the end we need to plan for the future, our homes, our vehicles, our livelihoods, and our gardens. Some things are more important than others of course, but as an herb society plants and gardens are important.
At our homes we can work by ourselves to plan the garden, prepare the garden, plant the garden. Then we can sit back and watch our Creator work His magic. The beauty of the plants and the multitude of their aromas are our reward. To reap what has grown, and use it to cook and heal.
During these times it is good if we can stay in contact with one another. Send a card; make a phone call to someone who might be lonely. I can see that our group truly cares for each other. If you have pictures to share, post them on line. We have not been defeated we have only begun to fight.
Chairman Jay Montney
The Herb Society of America
Frankenmuth Mid-Michigan Unit
Volume: XXXVII Issue: VII