The newest issue of The Essential Herbal magazine is in the mail, heading to eager subscribers so now there is a moment to post the cover and table of contents here for you to peruse. If you've never seen the magazine, there is a link to a free pdf of a back issue to check out over there >>>. The Essential Herbal is a print magazine that comes out every 2 months, written by, for, and about herbie people and the things they love - HERBS!
Although it is mid-February, we're having a temporary thaw here. This new issue is spring-y and has the feel of a new season in the garden all over it! Some of the suggestions that we got notes about have already been implemented. The crossword puzzle has been made easier to read, there is an article focusing on the herbs of one region of the world (and that will be a series), and we also have something for the people who were looking for herbal gift baskets (Easter baskets this time)! I am extremely happy with the way this issue came out, and think you will enjoy it too!
TABLE OF CONTENTS
Field Notes - what is happening to herbalists right now?
Cocoa for Health, Cindy Jones... that's right, it's GOOD for you!
Flower Essences Part 2, Kristina Haslam... learn to make your own flower essences with this series.
Beautiful Benjamin, Gale Lascala...a kindred spirit who loves the wild native spring flowers.
List Article...What would you most like to learn about herbs?
Down on the Farm, Mail-order Herb Plants-Garden in a Box, Michele Brown & Pat Stewart...the care and feeding of plants that arrive in the mail.
Spring Time Herbal Healing Checklist for Allergy Sufferers, Cory Trusty...Learn to calm allergies with herbs.
Separation Anxiety and Stress - not just for Humans Anymore! by Kathi Garrison... help for lonely pups.
It's all in the Planning, Susan Evans... getting ready to start a new garden requires thought.
Planning the Herb Garden, Mary Ellen Wilcox... a different take on beginning a garden (with recipes).
Dandelions & Lightningbugs, Jill Beebout... A tale of the moon and the sun, and how they share the sky.
Beeswax - White or Yellow? by Marti Graham... The difference between grades of beeswax.
Getting to Know Your Soil, Pat Myers... Loam? Peat? Limestone? Pat explains and tells you how to fix yours.
Herbal Easter Baskets, Betsy May... Lots of great ideas for the friends you'd love to gift this spring with a basket of goodies!
Louisiana Lagniappe *see below- Herbed Shrimp Salad in Avocado, Sarah Liberta... mmm, MMMmmm.
The Global Herbal - Africa, Marita Orr...Herbal wisdom from around the globe.
Adventure in Junk Gardening, Barbara Will...Barb takes one person's junk and turns it into treasure.
Strawberry Drinks, Maggie Howe... A selection of delightful, refreshing beverages.
* Sarah's recipe got mangled somehow, and there are a few important words missing. Here it is:
HERBED SHRIMP SALAD IN AVOCADO
by Sarah Liberta
The pure, clean flavors of fresh herbs and a touch of lemon juice accent the taste of the sea in this perennial favorite. The Jerusalem artichoke adds a sweet, smoky surprise.
2 large avocados
juice of 1/2 lemon
1 pound large shrimp, boiled in well-seasoned broth, chilled, peeled and deveined
1 English cucumber, chopped
1 cup grape tomatoes, cut in half lengthwise
1/4 cup of sweet onion, finely diced
1/4 cup of celery, finely diced
1/2 cup of Jerusalem artichoke, chopped
1 Tbsp. sweet marjoram
1 Tbsp. parsley
1 Tbsp. lemon balm
1 Tbsp. chives
marjoram blossoms and other small edible flowers
extra virgin olive oil
salt and pepper
Put 1 Tbsp. olive oil in a small skillet. Add onion and celery, stirring until they begin to wilt. Add artichoke, season with salt and pepper, and sauté about 3-4 minutes. Set aside to cool. Split avocados and remove pits. Use a large spoon to remove the flesh without breaking the shell. Coarsely chop avocado, place in a large bowl and toss with lemon juice to prevent darkening. Set aside 4 whole shrimp; chop the remainder into bite-size pieces and add to avocados. Add cucumber, tomatoes, onion, celery and artichoke. Coarsely chop herbs and add all but 1 tsp. to the bowl. Salt and pepper to taste. Drizzle with vinegar and oil. Toss to coat all ingredients. Mound 1/4 of salad into each of the avocado shells and arrange on 4 plates lined with lettuce leaves. Top each portion with the reserved shrimp, remaining herbs and garnish with edible flowers.