I’ve been celebrating Imbolc for over a decade and each year I discover more layers to its mythology and food lore. Last year over at Gather Victoria Patreon, I created a Cailleach Ale Cake (the oldest spirit in the world) in honor of the dark counterpart of Brigid, the Gaelic Cailleach, one of the oldest…The Caileach’s Red Ale Cake: An Imbolc Tale of the Darkness & the Light — Gather Victoria
by Pat Crocker
The fresh or dried rhizome of ginger (Zingiber officinale) has been used “as a condiment and aromatic stimulant from ancient times”. And from as early as the 15th century, ginger was exported from Zanzibar—a possible origin of the Latin, Zingiber—for use by healers, monks, and herbalists in tisanes, syrups, tinctures, and other carminative simples.
In England, from around the middle of the 18th century, ginger was fermented with sugar, water, and a starter culture to make an alcoholic beverage that quenched thirst and quelled stomachs at the same time. That drink was called ginger beer and it has survived—with and without alcohol—right up to the present time.
Almost a century later (1890 to be precise), an enterprising Canadian chemist, John McLaughlin, began bottling his own soda water. Never one to coast, McLaughlin’s experiments with natural flavorings and recipes led him to his greatest accomplishment…
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By Debbie Boutelier
Join Debbie Boutelier for a new webinaron Thursday, October 20th, at 1 pm Eastern. See below for details!
Fall and winter are the perfect “thyme” to enjoy some new seasonal herbal libations. As we move away from the oppressive heat of summer with our icy and light drinks enjoyed by the pool or lakeside, we can curate our offerings with the stronger, more flavorful herbs. Herbal cocktails and mocktails continue to be very popular and have the perfect flavor profile for wowing our guests as we entertain for the holidays.
Throughout the ages, herbs have been added to drinks because they aided digestion; they were fortifying for the seasons; they lifted one’s mood; and they smelled and tasted absolutely amazing! Crafting a flavorful cocktail to offer your guests is easy and a lot of fun. Using your creativity and a few good herbal tricks, you can…
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by Christine Parks
Many gardeners are surprised to learn that Camellia sinensis is the most popular camellia in the world. And most tea drinkers in the U.S. have no idea that tea is made from the leaves of a camellia. Like them, I enjoyed tea for decades without giving a second thought to its origin. All I knew was that Golden-tips came from Assam, Genmaicha from Japan, and Red Rose Tea from the grocery store. I got my daily dose of caffeine from coffee and drank as much herbal tea (tisanes) as traditional caffeinated teas. Flash forward 25 years, I’ve given up on coffee and become intimately involved with tea – a relationship grown, both literally and figuratively, through gardening.
Much has been written about herbal tea gardening. I have several of these books, along with various texts on herbal medicines, and an older favorite from my grandmother’s bookshelf, The…
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By Maryann Readal
It pays to pay attention to plant labels. Especially in the case of tarragon–especially if you are planning to use tarragon in your cooking. If you are growing tarragon for culinary purposes, be sure the label on the plant or seed that you buy says “French tarragon” or Artemisia dracunculus ‘Sativa’, to be sure. If the label says only “tarragon,” you may be purchasing Russian tarragon, which is not the tarragon you want for your roast chicken or béarnaise sauce.
Tarragon, Artemisia dracunculus, is The Herb Society of America’s Herb of the Month for March. Read on for more information about the plants we call tarragon.
French tarragon — Artemisia dracunculus ‘Sativa’
The botanical name for tarragon, Artemisia dracunculus, comes from the Latin word meaning “little dragon” or “snake.” It is thought that the plant was given this name because its roots…
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By Katherine Schlosser
For most of us, our garden tools are cleaned and stored, the holidays have passed, and we have a little more time to simply enjoy what we find in meadows, forests, fields, and even in our own backyards. Lichens can fill a part of the void we may be feeling. Their curious forms and means of growing and spreading, with which many of us are unfamiliar, can fill our minds with the wonders of things we normally pass without notice.
There are more than 5,000 species of lichen and lichen-dependent fungi in North America, with colors ranging from blues, lavender, yellow, red, orange, and gray to many beautiful greens. Color in lichens can depend on whether they are wet or dry. A major paint company even created a color they call Lichen to mimic the natural, earthy beauty of the organism. Perfectly described by Ed Yong in…
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The spice that we call cloves comes from the clove tree, Syzygium aromaticum. This evergreen herbal tree is in the Myrtle (Myrtaceae) family and is native to the Molucca Islands in the Pacific Ocean. These islands were once called the Spice Islands and now are a part of Indonesia.
The tree needs a warm, humid climate, and deep, loamy soil to grow well. It is said that it also needs to see the sea in order to thrive. It does indeed grow well near the coasts of tropical islands. The clove tree can reach a height of 26 – 40 feet and begins to flower when it is about five years old. At 20 years, it is ready to begin harvesting the cloves, which are the unopened flower buds, growing in clusters of 10 – 15 buds. The tree continues to produce cloves for more than 80 years…
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By Katherine Schlosser
“I may here observe, that the disease of cancer is not confined to civilized nations. It is known among our Indians. I am informed that the Cheerake cure it with a plant which is thought to be the Hydrastis Canadensis, one of our fine native dies [dyes].”
– Benjamin Smith Barton, 1766-1815
Goldenseal, Hydrastis canadensis, has been known for centuries for its medicinal uses ranging from a gastrointestinal aid, stimulant, tonic, emetic, and febrifuge, to helping with ear and eye complaints, heart problems, liver issues, pulmonary complaints, and more.
Europeans learned of goldenseal’s value as a medicinal plant not long after arriving in North America. The initial knowledge of its use is often credited…
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By Peggy Riccio
When I think of herbs for Christmas, I always think of the Simon and Garfunkel “Scarborough Fair” song: “Are you going to Scarborough Fair? Parsley, sage, rosemary, and thyme.” Sure, there is peppermint and plenty of spices, but these herbs seem to be the most popular during the holidays. I think that is because these plants are still green in the garden. In my USDA Hardiness Zone 7 Virginia garden, I can still pick these plants in December to use in the kitchen. My mint plants, always in containers, overwinter well, and I can harvest spearmint and peppermint.
When using these herbs, don’t just think of flavor and cooking. Think of the plant itself, the structure, size, weight, and texture of the branches and leaves. Think of how the stem or leaf can be used to decorate the dish and your table.
Parsley is a biennial…
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By Beth Schreibman-Gehring, Chairman of Education for The Western Reserve Herb Society unit of The Herb Society
Originally published on January 30, 2019
Last winter the urgent care center diagnosed me with the flu, and I’ve never been quite as sick as I was for that month. I spent several days in bed and used all sorts of herbal remedies to support healing. Daquil/Nyquil just made me feel worse and went straight into the garbage.
I started with homemade bone broth. Herb and spice-spiked chicken broths are well known to promote the movement of nasal congestion and are thought to have anti-inflammatory and anti-viral properties. I felt better with every bowl I ate, proving the old adage: Let your food be your medicine.
For a powerful immune-boosting soup I took cues from the Legend of the Four Thieves. In this story, aromatherapy, herbal, and alchemical worlds collide and take…
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