Spring Greens & Eggs

Lunch today was very special! A walk around the yard yielded several ingredients for an egg scramble that also used up some things that were needing to be eaten soon.
Tame items included eggs, some mushrooms, fresh salsa, cheese, ham, and butter. Outside I found chickweed, tender dandelion leaves, and some young garlic mustard leaves. Rather than cutting into a whole yellow onion, I yanked a wild onion from the mint patch (multi-tasking at its best).
While the chopped onion and mushrooms simmered with the butter, I chopped up the greens and mixed them into the eggs along with the ham. As they became tender in the pan, the egg mixture was poured over them and stirred.
After the eggs set well, everything got a quick flip, and a hefty topping of salsa and cheese. A few minutes covered to heat through - delish!
Be sure to add some wild yard weeds to your diet this spring. It adds a little something special to any dish you prepare!

More than a coincidence...or... I'm the only Bozo on this bus

This day needs to be memorialized so that if ever I start feeling like things are going wrong, I can look here and remember what that really means.
It started early. Time to run charges before shipping orders. No problem, right? Wrong. The internet program needed to be updated. It's the only thing the Ipod Touch is used for, so it took a few (panic-filled) moments to think of doing a reboot. Okay, onward.
Got a notice for State Sales Tax the other day, so that's a 10 minute job to do right quick before printing mail labels. Hop on the big computer, and it turns out the virus protection is expired.
No problem, there's an auto-renewal. But for some reason I couldn't access the file. After over 1/2 hour of searching for a contact # and nearly beating my head on the desk several times, my first question is about the extra $20 they charged me. The guy on the phone and I both laughed heartily when he told me that was the charge for the renewal notices they've been sending me! Hahahaha - cancel that, give me a refund, I can remind myself.
The next hour was spent getting the program loaded onto the computers. Quick and easy sure means something different to me than it does to the virus protection company, but in the meantime there's time to print out those mailing labels.
Oh-oh, the USPS site is down. Dang!
Okay, okay... I'll just pay those Sales Taxes and maybe it will come back up. Where the heck did that file with ALL the sales for 2011 go? Search, search, search... oh look, somehow that was deleted last week!
Fortunately, my website held all the info so that I could recreate the file... because, you know... I've got nuthin' but time.
Finally success - taxes paid.
Now let's get back to those labels. Oh look! The Post Office is closed now, so it's too late for today - but the site is up, and I ripped through those labels and hit "print". And waited for the wireless printer to start spitting them out. And waited... nothing.
Ah hahahaha! The update to the virus protection must have taken the printer offline. hahahahaha.... look at all my hair on the floor! hahahaha. There's another half hour of fumbling around. And then they print.
So now it is 6:04 in the evening, and I've eaten my first meal of the day while typing this out.
In a minute, I'll head down to make a couple batches of soap (that should go well...) and finish the last details of the magazine to send to the printer tomorrow.
Self-employment is fun!

Just for the record...early spring

I took a moment out from work on the May/June issue of The Essential Herbal magazine yesterday, specifically to record what is going on outside.
Mid-March looks suspiciously like late April. Above, you'll see that our Rosemary didn't just survive this year, it is preparing to bloom. Echinacea is coming up. We are way past worrying about a frost - if it happens, there's nothing we can do to save the peaches, apples, blueberries, and cherries that are starting to bloom already. Gooseberries had tiny buds on Saturday that burst into leaves yesterday. Many years, we are still under snow at this point, however we've already had a month of warm weather. Elderberry is busting out all over. The furnace hasn't run in weeks, and the windows have been open daily. Comfrey is starting to grow through the debris from last autumn.
The "lawn" is full of speedwell, purple dead nettle, and shepherd's purse. It will need a good mow, which usually happens for the first time each year in late April or early May.
The easiest way for me to put a time-table on this is to remember that as a child looking for blossoms for May Day bouquets, there might be a few violets, perhaps some dogwood, and dandelions. This year, I can only imagine what will be blooming by May. We have a full week of 70's forecasted ahead. Could it possibly be that our last frost was in February?

White Sage Distillation

Yesterday in our class, we distilled Salvia apiana, better known as white sage. Our first introduction to this fragrant ceremonial herb was during our renaissance faire days, when prior to opening each day, someone would light a smudge stick and wander through the shire, with the smoke winding through the streets, shops, and around each of the inhabitants. It was an enchanting way to put us all into a peaceful, communal place, ready to welcome our guests.
We burn it often, usually a single leaf at a time, to clear or cleanse the air to make room for new ideas and energy. The leaves infused in oil make a highly fragrant oil that can be used as is or made into a balm. The leaves can also be used as a tea for inflammation. And so, it is no wonder that we've been growing our own here, and also eager to try it in the still.
To begin, the first thing to do is fill the biomass container. As you will see later, this globe will be where the magic takes place.
Once filled, we're ready to assemble the still.
After all the parts are fitted together and the pump is submerged into ice water to cool the condenser, we turn on the heat and wait in anticipation.
I explained to the class how the equipment functions, and also described other methods of distilling plants at home with household items.
We were absolutely astounded by the amount of oil that we were able to obtain from this batch of leaves. Distillations are typically done with fresh plant material. For the purpose of demonstrations, it is often necessary to use dried plants due to availability. We have found that because much more dried material fits into the biomass container, we've been able to get oil from things like rose petals and chamomile flowers, when none was obtained from fresh material.
The room filled with scent of sage while we watched, transfixed by the droplets falling through the condenser and into the separator. There is a toggle at the bottom of the separator that allows us to release the hydrosol below the oil, capture the oil, and bottle that separately. We got nearly 1/3 ounce of the oil and over a pint of the hydrosol. We shared some of each with our class participants.
And then I packaged some to share with you. click HERE

Composting Boot Camp

COMPOSTING BOOT CAMP

by Marci Tsohonis

The Essential Herbal - Mar/Apr '11

The first country skill we learned after moving to a rural agricultural area was Composting. We had composted on a very small scale at our other house in the city. We didn’t end up with huge volumes of compost but it was very nourishing to the Rose beds. We had always dreamed of having a couple acres, and enough room for a large vegetable garden. So, we found an old farmhouse that needed TLC, moved out of the Hood and are receiving an ongoing education in country living skills.

We began serious composting three years ago. We piled vegetable scraps, grass, leaves, etc., into 3x4 foot mounds on a back half-acre of our property. We chose that particular spot because we didn’t know what we were doing. We were afraid large piles of compost would stink or draw bugs if they were too close to the house. There were a couple of problems with that choice, in hindsight. Compost piles need to be watered down frequently with a hose in warm weather. It helps a pile to heat up better if it is kept moist, about the consistency of a slightly wet sponge. The particulars have to do with bacterial action. Water was not easily available, early on, as we had not yet repaired the broken irrigation lines that fed that part of the property. We had to drag hoses and portable irrigation pipes 30-50 feet to get water to the pile. A properly active compost pile will not stink! The center of the pile should be uncomfortably hot if you push your fist into it.

It was also very inconvenient having the compost pile so far away from our house. Taking the kitchen scraps all the way out, around and behind the shop to the pile every day got old, fast. When my husband suffered a work injury, we realized we would either have to abandon composting temporarily or find a simpler method. Three years later, through trial and error, Mother Earth News and a few inspiring neighbors, we have discovered what works, and what doesn’t, for us. Our compost is fluffy, smells like wet earth, and is a beautiful, rich dark brown. Good compost acts like a super vitamin to most plants.

DON’T add leftover herbs generated by herbal oil infusions to your compost pile. We learned the hard way that oils and protein-type scraps attract Rodents, Skunks, and Raccoons, and slow down the composting action! A Rat ran out of our compost within days of adding the oil soaked herbs!

DO add as much fresh Comfrey and Coffee grounds to your compost as possible. Comfrey is a great compost activator, and is loaded with nutrients. Some people intentionally grow extra Comfrey for just that purpose. Egg Shells are another great addition, but need to be ground up or run through the chipper prior to adding them to the compost pile, as they just don’t break down easily. I read somewhere that some people save eggshells till they have a blender full, add water and puree them…then pour it onto the pile. But old eggshells really stink! I tried it once, and I’m not going there again.

Our neighbor, Mike, has a near perfect Mr. McGregor’s type vegetable garden anyone would envy. He shook his head in disgust the first time he saw us worrying over our compost pile. When we told him we planned to have an organic garden, he tried as hard as he could to be polite, and then started laughing! He told us that if we wanted to grow a big garden like his, we should just load up on Manure and some weed killer. Last summer, though, our organic sweet onions were bigger and juicier than his were! (O.k., so were our weeds) But guess who else in our community started composting last summer?

Our first summer here, one local orchardist drove painfully slowly each time he passed our property, clearly scrutinizing us with a baleful eye. Occasionally he would stop to ask how our weeds were growing. I should add he was usually on his way to meet other local orchardists for their weekly breakfast get together and gaggle. Pretty soon we had 3 or 4 of them stopping by (with a bratty twinkle in their eye), to ask how that or-GAN-ic gardening was going. We pretended we didn’t “get it” and were friendly to them all. Now the local orchardists bring us apples and pears, and sometimes stay for a cup of coffee.

You can begin composting quite simply by making large mounds of scraps and shredded debris from your yard. But you’ll need some muscle nearby. You must turn the piles over with a pitchfork every few days to ensure the contents cook evenly. Big piles hold the heat better than small ones. The edges of the pile can collapse when you turn them, which leads to heat loss and even more turning. My husband eventually had the genius idea to stack some abandoned cement blocks to build three “shared wall” composting stalls, each about 3 x 4 feet. The holes in the cement blocks allow air to reach every part of the compost and the blocks help to contain the edges of the piles. The cement blocks help the compost pile hold on to residual heat as well.

My husband found a small, used Chipper/Shredder on Craig’s List, for $100.00. We learned that it helps to shred the twigs, weeds, grass, leaves, and vegetable matter together before combining them into a pile. Compost will heat up twice as fast if the pieces are of a uniform size. We shred it one more time after the pile is done cooking. The end result looks and feels like rich potting soil. The Chipper/Shredder is a tool we would never want to be without. I have learned not to add Rose trimmings to the mixture in the chipper, though. No matter how finely you process them the thorns remain intact, and will find their way into your hands when you are weeding your garden.

We keep a 3 qt. bucket with lid in the kitchen, lined with a recycled plastic grocery bag. It works well as a place to store kitchen scraps and peelings until we take them out to the compost pile, which we do daily. Initially, we just used recycled bags to throw scraps in. Fair warning, sometimes the bags leak! Ewwww.

Don’t worry about having exactly the right equipment if you want to learn to compost. Good information is available in books, online and from your local extension service. Many methods work. The biggest hurdle you face is making the commitment to do it. Then one early morning next autumn you’ll see steam rising from your compost pile. You’ll know you got it right, and your garden will thank you!

Sun, sun, sun - Here it comes!

With apologies to all who struggle with the semi-annual time changes, I am fairly a-flutter with joy over springing ahead and having an extra hour of daylight in the evening. For as long as I can remember, the autumnal shortening of days has felt very much like a slowly thickening cocoon that makes me dull and lethargic, while that magical moment when the light continues past 7 pm is when I burst from the dingy and dreary confines of the cramped indoors of winter and spread my wings to dry in the light.
We've had some spectacular days in the past few weeks. It has been unseasonably warm all through the winter, but the past month has been peppered with 60 degree days.
At this time, we herbies are seeing through different eyes. In a few short months we will be all but taking for granted the extreme beauty that nature will set upon our tables, but right now we are seeing every tiny bit of it fully.
The barely visible yard weeds are now putting forth an effort that we reward with oohs and aahs, as their minute pink, blue, and yellow blooms catch our eyes amidst the pale hay colors and the bright young grasses.
We brush aside the leaves and debris of fall and winter to invite the shoots of new growth to come forward and delight us with their scents and flavors.
The smallest hint of what is to come fills us with hope and dreams and anticipation.
We see it all, and we fall into that helpless love that overtakes us as one in this swooping, grand, luscious blush of springtime. We believe that this is the year that we will be able to stay ahead of our garden work. We are still far from the realization of insect stings, plant induced rashes, sweat stains, and strained muscles. This is the honeymoon for herbies.
And so we should enjoy it with every breath we take. Smell the freshly turned earth and feel it in your hands. Turn over a rock or 10 to see who lives there. We'll watch the horses pulling buggies - enjoying their work in this fine weather that is neither too hot nor too cold, and watch for the birth of adorable farm animals. We'll marvel anew as each of the flowers that we await each year appears again, as if we'd never seen it before. There is nothing in the world as full of promise as springtime.
I gladly sacrifice an hour from last night to welcome this with open arms and heart!
And yes, it is still possible that we'll have a snowfall - but I'm choosing to ignore that today.

Celebrate Int'l Women's Day the Herbie Way

From the current (MarApr) issue of The Essential Herbal Magazine:

Celebrate International Women’s day the Herbie Way!
Marcy Lautanen-Raleigh
www.backyardpatch.com

Each year around the world, International Women's Day (IWD) is celebrated on March 8. Thousands of events occur not just on this day but throughout March to mark the economic, political and social achievements of women.
Organizations, governments, charities and women's groups around the world choose different themes each year that reflect global and local gender issues.

The 2012 Theme: CONNECTING GIRLS, INSPIRING FUTURES
If every International Women's Day event held in 2012 includes girls in some way, then thousands of minds will be inspired globally.
I read an article by Arlene Manturano and put together this program idea I thought I would share. It would be great with a girl scout troop or similar organization or even with your own family or home school group.

Around the World with Aromatic Herbs
My herb and spice cabinet conjures thoughts of faraway places and long ago events. The mere whiff of an herb can evoke a memorable meal: my grandmother’s Thanksgiving turkey dressing (sage), and mother’s long cook roast beef (bay, marjoram) or my favorite soothing blend with chamomile given to me when I was sick as a child.
Herbs speak to our first, most primitive and direct sense, smell. A scent is an instant message and memory. The search for mysterious and magical scents from herbs and spices spawned the Age of Exploration. Early explorers found the world to be a highly scented map. Immigrants not only transplanted their families to new places but also brought their native herbs to grow and use in new lands.
Students can simulate the Age of Exploration by growing herbs, drying them, and researching their native habitat and present-day growing grounds. In the process, they reenact the migratory path of herbs now seasoning the globe. Their findings can be represented in herb-scented maps, aromatic reminders of Vasco da Gama, DeSoto, Columbus, and Magellan among other adventurers who for over two centuries of unprecedented exploration charted the map of the world we know.
Each herb is native to somewhere on Earth. However, the native habitat is not necessarily the country known for using the herb in its cuisine or where commercial quantities for worldwide distribution are grown today. For example, basil is native to India although best known for use in Italian cuisine. Today’s major commercial supplies of basil are grown not in India or Italy but in Egypt’s Nile River Valley. There are many excellent books on herbs with historical data for students to use but also direct them to the websites of commercial growers like McCormick, Spice Islands, and C.F. Sauer and the Herb Society of America.
Growing herbs from seed is easy indoors under florescent lights or along walls of windows. Some herbs like rosemary are easy to propagate from cuttings. When seedlings are 2-3 inches transplant to 2-by-2 inch pots.
As plants mature, students should snip stems and bundle them for drying. Hang bundles upside down in a sunless dry location with good air circulation.
Cool and fun hardy herbs for the fall outdoor garden include bay laurel, parsley, sage, rosemary and thyme along with chervil, chives, garlic chives, oregano, salad burnet, and winter savory.
If growing herbs isn’t an option, mapping the world in native herbs is still possible with an instant alternative – containers of dry herbs from the home pantry or grocery store shelf. One can play with aromas.
Draw or trace the native country of the herb on cardstock or drawing paper. Cut out the map and print the country and names of native herbs on the map. Spread a thin layer of craft glue across the map and sprinkle dried herbs for that country atop the glue. Allow 24 hours for the map to dry before covering the entire surface with clear contact paper or laminating film. Punch a hole in the top of the map to attach a yarn loop or braid in the country’s flag colors. Construct a trade route by hanging herb-scented maps throughout the classroom, or send maps home to scent kitchens.
Growing aromatic herbs with children brings history to life by opening a memorable route to learning about the distant past and contemporary seasonings.
References on the History of Herbs
“A Kid’s Guide to How Herbs Grow” by Patricia Ayers
“A Kid’s Herb Book: For Children of All Ages” by Leslie Tierra
“Herbs for Use and for Delight” edited by Daniel J. Foley
“The Encyclopedia of Herbs” by Arthur O. Tucker and Thomas DeBaggio
“This Noble Harvest” by Anne O. Dowden
“Walking the World in Wonder: A Children’s Herbal” by Ellen E. Hopman

Bear Grease and Cottonwood Salve

Last week I twisted my lower back somehow, and after a few days it was almost back to normal, but we had a Balms & Salves class to give and that meant standing for a couple of hours.
Earlier in the day, we had all the stuff out for the class, and I decided to play a little and see if I couldn't make something that would help. I was very pleasantly surprised, and then we did it again at the end of the class to demonstrate just how forgiving and fun it can be to put together a recipe on the fly.
My sister has a nice bit of bear grease that was left over from a soapmaking adventure a while back, and I'd heard wonderful things about its healing properties. Since anything from wild animals is illegal to use in products for sale, we've been hanging onto it for ourselves. What a fun ingredient to be able to share with our class!
It is pure white, no discernible odor, and solid at room temp. I started out with that and put a nice dollop (about a cup) into a heavy saucepan over low heat.
To that, I added about a half cup of cottonwood buds in olive oil that my friend Marci sent me from the Pacific Northwest. Cottonwood buds are also known sometimes as "balm of gilead" and are used for pain relief among other things. As they heated up slowly in the warm oil, they opened up like flowers and released all of their resin into the oil.
The warmed oil was strained, and returned to low heat to melt in a small sprinkling (1 Tbsp) of beeswax pastilles. I really like the pastilles because less heat is needed to melt these tiny pellets.
A teaspoon or so of menthol crystals, a very aromatic, penetrating ingredient that is great on sore muscles went in after the mixture started to cool.
Essential oils of camphor, black pepper, and fragonia were at the end just before the salve was poured into jars. I wish I had noticed the ginger in the fridge when I was heating the oils...
As it turned out, this blend was everything I'd hoped for and provided immediate relief.
After going through well-measured demonstrations of lipbalm, lotion bars, and another all-purpose salve - which is my sister's favored method, it was fun to show the class my usual technique of "a little of this, a handful of that" and have it come out beautifully.

TEH Mar/Apr 2012 - Hot Off the Press!

Another jam-packed issue of The Essential Herbal is on its way to subscribers, full of ideas, information, and thoughts of spring! Take a look at our table of contents below, and you'll see a full array of herbie delights. If you haven't subscribed yet, just look at what you're missing:Field Notes from the Editor
How do you choose to share your herbie knowledge with others?

About the Cover
Betty Pillsbury shared one of her award-winning, hand-sewn crazy quilts for this issue.

The Faerie Ring, Lady Jess
As early spring arrives, have a care for the faerie ring

Roses, Betty Pillsbury
There are many ways to enjoy roses. Stopping to smell them is just the beginning!

Natural Coconut/Citrus Oil Wood Conditioner, Blanca Davila
A terrific help for that spring cleaning that's just around the corner

Eating Roses, Jim Long
Jim's been teaching us "How to Eat a Rose" with his book by that title for a few years now. He shares the details along with a wonderful recipe for rose sandwiches.

Herbal Connections, Bitters, Marita A Orr
Bitters are especially important in the spring, coincidentally the time that many bitter herbs are first available. Recipes and information abounds in this article in Marita's series.

Boneset - A Traditional Cold & Flu Remedy, Joe Smulevitz M.H.
How to use this valuable wild plant to help fight off colds and flu.

Celebrate International Women’s Day the Herbie Way, Marcy Lautanen-Raleigh
Connecting herbs from around the world with this special day devoted to women.

How Women Came to have Knowledge of Plants, Jackie Johnson
A tale of healing and transformation.

Container Gardening, Tiffany M Psichopaidas
Space can be a difficult issue, but with some interesting containers, you can have that garden!

SouthRidge Treasures, Ginger, Mary Ellen Wilcox
Mmmm... tea, molasses loaf, and chutney as well as great information on ginger.

Make Medicine, Not Drugs, Paola Aliaga
How weeds can sometimes reach people that need it the most.

Women Herbalists, Lydia Pinkham, Susanna Reppert Brill
Susanna begins her new series on women herbalists with Lydia Pinkham. Fascinating information how the empire was built and how the industry changed.

The Historic Herbal, Making Kohl Eyeliner, Kathleen Setzer
That sexy, smoky, exotic look? Yes, you can make your own.

The Pleasure of Plotting & Planning an Herb Garden, Catherine Love
There's something so enjoyable about the very anticipation of gardening in the cold days of winter.

Don’t Rain on the Rhubarb … or the Asparagus, Rita Richardson
Delicious recipes and tips for these two flavors of spring

The Soap Pot, Rose Soap, Alicia Grosso
Rose soap - two ways. More sensational instructions and recipes from Alicia to keep us creating.

Frugal & Tasty Herbal Seasoning from Your Garden, Sandy Michelsen
Sandy shows us how easy it can be to just start blending - and love it.

Louisiana Lagniappe, Shrimp Stuffed Portobello Mushrooms,Sarah Liberta
Sheerly simple and delightful food that will make you or guests feel special.

Marian Flowers & Mary’s Gardens, Cindy Jones
Herbs and flowers that symbolize aspects of Mary, and the gardens that feature them.

The Roots of Food Independence are in the Garden, Melissa “Honeybee” Nicole Sidelinger
The importance of each of us taking some role in producing food for our family, and/or making responsible choices as to the origin of those foods we purchase.

Starting from Scratch with Seeds

from The Essential Herbal, Jan/Feb '10
Starting from Scratch with Seeds
Kathy Musser, Cloverleaf Herb Farm
Even though there are plenty of potted herbs and flowers ready for purchase, starting plants from seed can be both economical and satisfying. The cost of a pack of seeds is generally less than the price of a single potted plant. Seed catalogs provide a huge variety of choices. New cultivars, interesting colors or forms, and hard to find varieties are in abundance in catalogs. If you’re unsure of a plant’s color or form or how it will grow in your garden environment, the economical nature of seeds allows you to try a new plant without a large investment. Lastly, there’s the satisfaction of the process. Seed starting gives a hint of spring to come in dreary months. I love the process of starting seeds, transplanting the seedlings, planting out in the garden and harvesting and using these plants. It completes the cycle and provides satisfaction all along the way.
Materials aren’t expensive and are easily found. In addition to seeds, you’ll need lightweight soil-less mix. Try to get one labeled for seedlings, as it will be lightweight and drain well. Assemble your containers – plastic cell-packs, small pots or egg cartons. Make sure there are drainage holes in the bottom of containers or poke holes to provide drainage. Trays to hold your containers and a plastic covering to hold in humidity are helpful. Plastic dome lids are made to fit right over flats or you can use clear plastic wrap stretched over the containers and attached with masking tape.
Place some mix in a bucket, etc. and apply water. Mix thoroughly so soil-less mix is uniformly moist. Fill your containers. Place seed in containers, press lightly into the mix. Label containers with variety name and date sown, using popsicle sticks or plastic stakes. Cover containers.
There is much helpful information on the back of the seed packet. The pack will tell you how many weeks (often 6-8) before setting out to start your seeds. Count back that number from the last frost date in your zone. For example, here in zone 6, our last frost date is usually mid-May. If the packet lists 6-8 weeks, start your seeds between mid-March and the beginning of April. Annuals (those you plant every year) generally grow easily from seed. Since they only grow one year, they must reproduce easily and fairly quickly. Perennials (which survive multiple seasons) often take longer to germinate and do so more sporadically. You may notice perennials often have a longer lead up time than annual seeds.
Seed packets often indicate a variety of needs, light or dark for germination. Seeds requiring light should be pressed into the soil, but not covered. Those requiring dark should be pressed into the mix and covered with more moistened mix. Larger seeds should be pressed into the mix and covered. If light vs. dark is not indicated, I follow a general rule: do not cover very small seeds and do cover larger ones.
Seeds have an outer coating that must break down before germination can occur. Seeds must be kept moist in order to germinate. For many varieties, bottom heat promotes germination. Heat mats are available from garden catalogs. You can also place seed trays on top of the refrigerator, which will provide sufficient, although not constant, bottom heat.
When seeds have germinated, remove plastic cover or wrap. Now the seedlings need sun for growth. Place seedlings in a sunny spot, preferably south-facing. Heat is not important now. In fact, seedlings grown in the lower range of normal household temperatures tend to be sturdier. If you’re growing a large number of seedlings, it’s worth investing in supplemental lighting. If you can set up a table with over-head fluorescent lighting, you don’t need to worry about finding enough space on sunny windowsills. Regular fluorescent tubes are fine. They should be hung on chains so the lights can be raised as the seedlings grow.
After germinating, seedlings need to be watered when they dry out. Overwatering at this point can lead to damping off, a fungal disease, which attacks at the base of the seedling, turning the stem gray and fuzzy and causing the plant to fall over. It can occur fairly quickly and there’s no reviving the plant once it happens. I find that even as seedlings, it’s better to let them dry out between waterings. This virtually eliminates damping off as a problem. Many sources recommend bottom watering. This is fine to do, but the necessary close monitoring of your seedlings for water is the most important factor. It’s easy to tell when soil-less mix is dry as the color lightens considerably.
Seedlings can be transplanted when they develop a second set of leaves. The first set are the same on almost all plants. The second set are actually the first set of “true leaves” and will vary according to the specific plant. Fill pots or peat pots with soil-less mix. Use a small spoon or seedling lifter (available in garden catalogs) to gently lift seedlings from container. Make a hole in the transplanting soil with your fingers and gently place seedling in soil. Don’t handle the seedlings by the leaves. Handle by the stem or better yet, by the root ball. Firm soil around seedling and water. Put seedlings back in sunny window or under lights. As the seedlings develop, you can begin the hardening off process leading up to planting in the garden or containers. Put potted plants outside in a protected spot, out of direct sun and shielded from wind. Bring them back inside at night. Each day, move them so they are more exposed to the elements. Watch watering carefully, as they will dry out more quickly as they’re exposed to more sun and wind. Follow this procedure for 10-14 days. At the end of this time, they can be transplanted to their final location once the last frost date has passed.
Some seeds require special treatment to help break down the protective coating. Very hard seeds can be soaked in warm water for an hour before planting or nicked with sandpaper or a nail file. Some perennial seeds should be sown, then placed in the refrigerator to simulate a cold dormancy period.
Whether it’s to stretch your plant buying budget, grow the perfect variety, or simply enjoy the process, get a jump start on spring by starting some plants from seed.

Aphrodisiacs, Love Potions, Philters and Charms

Aphrodisiacs, Love Potions, Philters and Charms
Cheryl Nolan
Jan/Feb '07 issue The Essential Herbal

She bent down and turned around and gave me a wink;
she said "I'm gonna mix it up right here in the sink."
It smelled like turpentine and looked like Indian ink
I held my nose, I closed my eyes.........I took a drink!

I didn't know if it was day or night;
I started kissing everything in sight.
But when I kissed a cop down on 34th and Vine
He broke my little bottle of Love Potion # 9.

Song by Jerry Leiber and Mike Stoller
Recorded first in 1959 by "The Clovers"

When I hear the words love potion, I always think of this song. I remember singing along to this tune when I was a kid. History abounds with strange superstitions concerning herbs and foods that are sure to enhance your love life! Whether you believe in the power of aphrodisiacs or not there is no disputing the fact that a healthy libido has been of the utmost importance to man since the beginning of time.
In the past when a balanced diet may have been hard to come by, the nutritional boost to the body after consuming certain reputed aphrodisiacs may indeed have stimulated a person’s sexual vigor. One well known aphrodisiac was said to be a favorite of Casanova's. Supposedly he ate 50 raw oysters each morning in the bath with his favorite lady love of the moment. We now know that these lust producing mollusks are a rich source of zinc, a mineral required for the production of testosterone. In the process of studying herbs I found that the "Doctrine of Signatures" was also used in the treatment of sexual dysfunction through the consumption of foods. In other words, foods or herbs shaped like certain human body parts were thought to enhance a person’s bedroom ability! Watch out if you find yourself eating asparagus, oysters, chili peppers, peaches, ginseng roots, carrots, apricots, figs, bananas or okra!
Ancient herbalists prescribed the use of many herbs as a way to "provoketh bodily lust." Some of their favorites were clary sage, lady's bedstraw, chervil, flax seed, anise seed, nettle, chamomile, mint, watercress, oregano, coriander seed, parsley, basil, plantain, myrtle, patchouli, ylang ylang and dill.
The reputed efficacy of "alleged" aphrodisiacs has always fascinated me, so over the years I have collected a number of strange and unusual concoctions. Following are many examples of medieval lore, gypsy beliefs, love potions, love philters and even a few old wives tales that are believed to be advantageous in the art of seduction. Of course I'm excluding the ever popular rhinoceros horn and Spanish fly!!!!

*Cleopatra was believed to have dissolved pearls in vinegar as a drink
to enhance her seductive powers.
*Add dill seed to any drink and you've concocted a powerful aphrodisiac.
*Sprinkle lovage in your bathwater, after soaking in the tub for a while you will be irresistible.
*To insure faithfulness, steep cumin seed in wine.
*If you kiss anyone with a bit of valerian in your mouth you will definitely win the one you love.
*A pinch of coriander in a glass of hot mulled cider or hot mulled wine will increase passions.
*The next time you write your loved one a letter, slip a bay leaf into the envelope and their love for you will double.
*An old gypsy belief instructs a woman to sprinkle dried lavender or passion flower into a man’s hatband so he will always think of her.
*Sprinkling lavender under your loved ones bed means that you will be sharing it soon.
*Keep dried vervain flowers under your pillow to bring luck and love.
*Rosemary is a symbol of fidelity, friendship and remembrance.
*If you chew on caraway seed’s while you think of the one you love, they will become yours.
*If a man desires to be irresistible, he should approach his intended with a bit of sage under his tongue.
*Sprinkle lovage over your loved one's food ten minutes before it is finished cooking and it will increase his love for you and encourage his faithfulness.
*Your hearts desire will always be yours if you secretly sprinkle chicory root into his drink.
*Take a warm bath with a cup of rose petals and a teaspoon of dill seeds to attract a lover.
*Offer the one you yearn for a sprig of basil, if they accept it they are yours forever.
*If you worry about a loved one straying, tie 3 laurel leaves to the foot of the bed, he'll be blind to everyone but you.
*To arouse passion keep a sachet of lovage, orris root, lavender and southernwood in your pocket.
*Sprinkle cinnamon on any food to produce amorous thoughts. *If you chew on caraway seeds while you think of the one you love, they will become yours.
* A man who wears amethyst will find women attracted to him.
* Egyptians banned celibate priests from consuming onions because of their libido enhancing powers.
*Grated lemon peel steeped in wine is supposed to be a powerful sexual stimulant. But then, anything steeped in wine is going to lower your inhibitions!
* Sweet marjoram is known as a symbol of youth, beauty and happiness.
The Greeks crowned newlyweds with marjoram to wish the couple enduring happiness.
*I had a friend whose grandmother gave her a sprig of rue to place in her shoe when she was married to ensure a long, loving marriage.
* For peace and harmony in marriage, place pennyroyal and magnolia leaves under the mattress. If you include lavender and southernwood the flames of passion will never die.
*Cleopatra favored figs, Napoleon treasured truffles, and Shakespeare savored sweet potatoes as their own secret love potions.

To ignite the flames of passion you might also try horseradish, damiana, ginger, almond, saffron, cloves, jasmine, elderberry, vanilla, fennel, catnip, cayenne, fennel, clover, endive, thyme, sardines, onions, pine nuts, rose petals, ginkgo nuts, strawberries, truffles, nutmeg, coffee and lets not forget chocolate. Chocolate contains phenylethylamine a substance that courses through the veins of people in love. Although a large part of orally ingested phenylethylamine is metabolized before it reaches the central nervous system, the remaining components will affect people who are sensitive to it. If you are one of the lucky ones (like me) who reaches for a Milky Way bar when you feel the need to alter your mood, chances are some of your bodily functions like temperature and blood pressure will also be affected.
Could the sweet sensation of luscious chocolate melting in your mouth be enough to arouse your carnal desires? The Aztec ruler Montezuma certainly thought so; he allegedly drank several cups of xocoatl (a chocolate drink) before visiting his harem, believing it would increase his sexual stamina. The ancient Aztecs also believed chocolate would make women less inhibited. No wonder chocolates are so popular on Valentines Day! Recent studies have shown that
chocolate affects the brains of men very differently than the effects that it seems to have on women. Certain areas of brain activity decrease when men eat chocolate, whereas the opposite is true in the brain region related to motor skills in women.
We all know how a diet rich in vitamins and minerals will keep the human body running smoothly, this fact alone may be enough to light a fire in the romance department. Pleasing scents, stimulating textures and savory flavors can lead to a sense of pleasure that in turn might just procure for us an evening of sensual delights. Whether these love potions work because of their nutritional values or only because in our minds we "believe", really doesn't matter. As long as you know they are safe with knowledgeable use, what’s the harm? So go ahead, sprinkle a little lovage in the bath when you need to feel
lovable or try a damiana cordial if you wish to induce an erotic dream.
The end result couldn't be anything worse than a "randy reputation" ....could it?

Making Potpourri

From the Mar/Apr '08 issue of The Essential Herbal Magazine

Making Potpourri

The term potpourri has come to mean the mixture of dried flowers and herbs, plus spices and other fragrant ingredients, which are kept in open bowls or perforated containers to gently perfume a room. Ancient Egyptian kings who had enormous quantities of fresh roses placed in crocks and buried for later use were probably the first people to experiment in trying to preserve the scent of summer flowers. The term potpourri is translated from the French term meaning “rotten pot” which describes the earliest way of preparing potpourri by the moist method, also known as a “sweet jar”. In truth, the ingredients literally do rot. Today, the most common method of preparing potpourri is by the dry method. By the 18^th century, many different recipes for potpourri had developed and most country ladies had their own special formula, which they handed down from generation to generation.

The dry method of potpourri is prepared from dried materials, the bulk of which is traditionally rose petals. This method is the easies to make and the final result is much prettier than the moist type since all the petals and leaves remain separate and intact. The natural scents of the flowers, however, are not so well preserved, as with the moist method, so essential oils must be added for extra fragrance.

If using your own flowers, they should be collected in the morning before the sun is high, but should be rid of all traces of early dew, and each blossom should be just opened, at the peak of its bloom. Flowers should be cut on a dry day, after a few days of clear weather. Flowers are best dried away from strong light in a well-ventilated place where air can circulate around them. If using only the petals from the flowers, they must be stirred or turned every few days. Your goal is to have petals that are crisp and dry.

To your flowers and petals you will need to add a fixative that is usually orris root, calamus root or gun benzoin. Fixatives are materials that activate, and preserve the fragrance of potpourri. It also retards the evaporation of the volatile oils in the herbs and flowers, releasing them slowly over a longer period of time thus sustaining the blend quality. Some fixatives have little or no scent of their own, they only absorb and set the scent of the blend. Fixatives that are scented add their own distinctive fragrance addition to your blend. The second step is to add the spices you have chosen, and any other dry ingredients such as citrus peel, all should be absolutely dry. Mix this all together gently and then separate into batches and experiment with adding your essential oils one drop at a time until you are satisfied with the scent. Then place each batch in a separate container and close tightly. Leave enough room in the container so you can gently turn it to keep the elements well mixed. The aging process will take about six weeks to be perfect, but the potpourri can be used after three weeks. After a week or so, you can open the containers and evaluate the fragrances. During this time, you can add a few more drops of essential oils or more spice if you desire.

Now you must select a container to display your potpourri. Remember that your potpourri has considerable beauty, so you want it to be visible, and also that the fragrance needs to escape into the air to perfume your room. After time if your potpourri starts to lose its fragrance, return it to a container that can be covered and refresh it with the addition of some essential oils.

Here is a simple recipe for a rose and lavender potpourri:

4 oz rose petals

2 oz lavender

1 oz lemon verbena leaves

½ oz marjoram

½ oz rosemary

4 tsp orange peel

2 tbsp allspice berries

1 tbsp cloves, crushed

4 tbsp orris root

5 drops rose essential oil

3 drops lavender essential oil

In making moist potpourri you don’t have to be as careful in handling your materials as with the dry method. Some moist potpourris are said to retain their perfumes for an extended period of time. As far as containers, you can used any container with a cover as long as it is not transparent. Rose petals form the base of all moist potpourris, which are made by curing the petals and flowers with salt. Then dried herbs, spices and fixatives are added to the mixture and left to mature.

To make moist potpourris, pick the flowers as you would for the dry method. Then dry for only a few days until the flowers have a leathery texture, not crisp, just limp with their bulk reduced by about one-third. For a mixing vessel, you will need a non-transparent straight-sided container with a lid (a crock would work well), as the mixture needs to be stirred as it matures. The moist mixture needs to mature for at least two weeks.

Using one cup of salt (non-iodized) to every three cups of petals, arrange in lawyers, petals first, in your container. Weight this down laying a plate with something heavy on it and leave for two to six weeks. The mixture in the crock should dry out and cake, but it starts to bubble or ferment, stir it but do not add any more flowers. Excess moisture should be poured off. When all the petals have formed a dry cake, empty them onto a large clean surface and break them up. Add 6 tablespoons of dried herbs for every gallon of caked petals, plus no more than 10 ounces of mixed spices, fixatives and citrus peels, and store in a non-transparent container.

For a sweet potpourri add to one gallon of your finished petals:

2 tbsp sweet marjoram

1 tbsp thyme

1 tbsp bergamot

1 tbsp crumbled bay leaves

1 tbsp lemon balm leaves crushed

the peel of one orange

1 ½ oz orris root

1 oz gum benzoin

1 oz ground cloves

½ oz mace

½ oz all spice

½ oz sandalwood powder

The only thing that may seem difficult the first time you make any of these potpourris will be to learn to gauge what you are smelling and to take into account the initial rawness of your product. When the flowers first begin to dry they have a wonderful scent; halfway through they may smell as if they should be thrown away. Only after they are mixed, fixed and matured does the original floral odor return. When the raw odor is present there is a tendency to over perfume with oils, but have faith; hidden away is the perfume of your summer garden waiting to be enjoyed.

By Pat Myers

Walking in a Winterless Wonderland

It is starting to seem like we won't have a real winter here this year. Sure, sure, there are always variations in weather, but with the release of the USDA zone map the other day that moved the zones ever higher, I can't help but worry about this. On the other hand, my grandmother's favorite refrain of "Eat, drink, and be merry, for tomorrow we all shall die" is well instilled in my heart. Hearing that often enough as a nipperkin will do that to you - once you figure out it isn't meant literally.
So the windows have been open for the past few days, I've been sitting on the deck wiggling my toes in the breeze, and yesterday my sister and I went down into the woods to see what is going on out there. Generally speaking, I was relieved to see that there isn't too much sprouting or budding there. The fish in the pond were happy to gather together near the surface and color the water gold and orange with the shimmery hides.
The sycamore tree still has some seed balls on the branches, and always looks so majestic against the sky.
Wandering along, we found a sprig of dried wild grapes that somehow escaped the birds, deer, foxes, racoons, and possums in the woods.
There are still a lot of whole nuts on the ground, and the shells left behind are from hickory on the one end of the woods,
and mostly black walnut on the other end.
A hyacinth is starting to venture through the soil next to some chickweed.
Moss is prolific and grows over this fallen tree, turning it a beautiful green. There is so much habitat on the forest floor from downed timber.
I need to ID this leathery little fern-like plant. Every year I see it in this bronze stage, and wonder what it is.
There are bindweed and morning glory vines still hanging onto seedpods everywhere.
One lone perennial poppy is oblivious to the time of the year.
The trilliums, ramps, and even the skunk cabbage are still sleeping soundly, much to my surprise. We can't have too many more days like this without seeing some serious budding on the trees and shrubs, but if it happens this early, they *might* have time to go back to sleep and start the cycle over. A couple of years ago we had no frost after the end of March. That gives us 2 months to have a winter. The suspense is killing me.

The Value of a Journal

The day after my daughter was born (21 years ago), my mother gave me a journal. It is a hard-cover blank book, 8 1/2 x 11 with a beautiful cover. I started writing in it the day we got home after her birth, thinking it would hold the wonder of her first year. Somewhere around her 15th birthday, I stopped, and there are perhaps 20 empty pages left.
This past weekend we both read it. I hadn't even looked at it for years. I am so grateful to my mom for that nudge. It is filled with so many things that I could never have remembered.
In the beginning, I wrote about the adjustments of going from a thoroughly capable mid-30's business woman to not having a clue what to do, how to manage around her schedule, and learning to cope with a lot less independence. I wrote about how deeply and completely I fell in love with her.
Later, I recorded all of her big days, the cute little things she said and did, and how all of her relationships developed. As loved ones came into the world, others left, and all of those emotions and reactions are on those pages.
Many, many pages talk about her developing personality and how we clashed from time to time. How the doctor told me that as difficult as her strong will might be, the day would come when we would understand how valuable it was - and his advice to let her own that, comforting her when she allowed it, but not punishing her (thank you, wise doctor).
Historic events are there too, and the way we thought about them at the time. The wall between East and West Germany coming down, 9-11, Katrina, and many weather events and happenings that were more local.
There are references to our struggles as a family, while both her father and I were involved in business start-ups at the same time, and the toll it took on everyone, eventually ending that marriage.
Her first experiences with gardening and herbs are in there, as well as her love of animals, music, and dance.

The thing that amazed me most reading over it was how valuable the information is to her now. It isn't just the history and how our lives played out with consequences she didn't understand (and now does), but how clearly she can see how real and sure her place is in my heart. My mother told me she loved me, but I didn't get it until I held my own child. Yet here is a book-long love letter, filled with pictures, hair clippings, details, nicknames, and all the back-story.
Over the years, I've written a boatload of words.
This is the one pile of words that means the most.

Warming Winter Recipes and Cold & Flu Care

Last year in the Jan/Feb '11 issue of The Essential Herbal, Betsy May wrote an article about some simple remedies that can help during the season of colds and flu. At this time of year, you can never have too many choices. Hopefully among those offered, there will be choices that you can make and/or have on hand. The most important thing is to have what you need before you get too sick to go out and get them. You also want to have what you need easily available before you feel that scratch at the back of your throat or that muscular ache in your arms and shoulders.

Warming Winter Recipes and Cold & Flu Care

Winter Bath
This recipe can be followed very loosely and you can feel free to adjust the amount of ingredients depending on what you have on hand. As you will see, while I did attempt to record my recipe as I formulated it, I didn’t weigh out the exact amount of herbs I used; instead I used the un-scientific method of measuring by volume. This bath works wonders for dry, itchy skin.
Infuse 2 quarts of water with about ¼ - 1/2 cup of Yarrow (leaves & flowers), ¼ cup of Comfrey leaves, 1 T St John’s Wort and a few dried Calendula flowers. Also add ¼ cup of powdered milk and ½ cup of oatmeal. Infuse for 15 minutes. Strain and put herbs into a stocking or muslin bag. Draw a warm bath and add the infusion, bag of herbs, and essential oils (I used 6 drops of Lavender essential oil and 6 drops of Patchouli). Be sure to rinse bathtub well afterwards as this can sometimes leave a yellow film in the tub).

Moisture Rich Winter Body Butter
Use after the winter bath recipe for lusciously hydrated skin. People I have given this cream to have also reported on its ability to aid in the healing of small cuts and scratches.
½ cup Almond Oil
1/3 cup Shea Butter
3-5 drops Vitamin E oil
1 tsp Beeswax
½ cup Yarrow infused water (strained and at room temperature)
1/3 cup Aloe Vera gel
6 drops Lavender essential oil
6 drops Patchouli essential oil
6 drops Rosewood essential oil
Heat oils & beeswax and cool to almost room temperature (oils will look thick and creamy like yogurt). Put the oils and beeswax in a blender and slowly add the Yarrow infused water, Aloe Vera gel, and essential oils. It may take a few tries to get this cream to the right consistency but the key is to have the temperature of the oils and the water at as close to the same temperature as possible. Note: You may want to have a special blender just for making herbal preparations because the blender may take on the smell of the herbs or essential oils you are using. If you are using your good kitchen blender, then do not add essential oils until you put the lotion into a container.
And now for the cold & flu care formulas…
For sore bodies and stuffy sinuses…

Achy Body Bath Salts
Feel free to adjust the amount or type of essential oils to your preference. I chose these particular essential oils because of their usefulness for achy muscles and congested sinuses.
2 cups Borax
2 cups Sea Salt
40 drops Rosemary essential oil
20 drops Wintergreen essential oil
20 drops Peppermint essential oil
Mix all ingredients and store in airtight container. Use approximately ½- 1 cup per bath.

For sore throats…
Sore Throat Gargle
This recipe originally comes from Rosemary Gladstar. I altered the amount of ingredients by adding more apple cider vinegar. The additional vinegar seemed to provide greater relief for my scratchy, sore throat.
1 cup Apple Cider Vinegar
1 cup extra strong Sage tea (strained)
2-3 tsp Salt
Dash of Cayenne Pepper
Mix all ingredients and use to gargle every half hour.

Sore Throat Spray
Simmer the following in 2 cups of water for half hour:
2 tsp. Echinacea
2 tsp Licorice
Turn heat off and add 2 tsp Sage and let sit 20-30 minutes.
Strain and add:
10 drops Owyhee essential oil
10 drops Tea tree essential oil
Put into a spray bottle and spray throat every 20-30 minutes or as often as needed. The essential oils were recommended by Jeanne Rose and definitely improve this formula immensely, however, if you don’t have them on hand feel free to make the spray without them.

Ginger Honey
Slice one ginger root into thin strips and cover with honey. Let sit for several months or to speed up the process, heat gently over low heat for 20-30 minutes. Use in teas or take by the spoonful for colds and sore throats.

For chest congestion…
Mustard Plaster
This is an old fashioned technique that my grandmother would use on me when I was a small child and had pneumonia (much to the chagrin of my very traditional pediatrician). It is used to break up chest congestion and relieve the pain of coughing. I must stress though, to use with caution and keep a close eye on this treatment to avoid irritated skin or possible burns.
1 part Ground Mustard powder
2-3 parts Flour
two pieces of flannel cloth and/or a plastic grocery bag
Mix flour and mustard together (for very small children use less mustard). Add enough hot water to make a paste. Spread mixture on a piece of flannel, leaving enough room around the edges so that the paste does not leak out. Cover with the other piece of cloth. (My grandmother actually used a plastic grocery bag and put the mixture in that, I’m assuming because it made for easier clean up later. If you use a plastic bag I would also put a piece of flannel between the plastic bag and the chest to protect the skin from burns.) Place the flannel “packet” on the chest and leave on for approximately 20 minutes or until the skin becomes red. The plaster can be refrigerated and re-used several times, re-heating in the microwave.

Additional comfort care…By the time is issue reaches you, we will be well into the middle of the flu season. Already we are hearing reports of record numbers of cases of the flu. Chances are you or someone you love will be hit this year. Keep these additional supplies on hand so you are ready when the time comes. Not all of these little “grandmotherly” remedies will cure the cold or flu, but they will provide a welcome sense of comfort.
Hot water bottle for cold feet
Softest tissues available (I like the ones scented with Vicks)
A supply of freshly laundered sheets; nothing feels better when you’re sick than a nice clean bed.
Cough drops (preferably handmade herbal ones)
Diffuser and essential oils such as Pine, Rosemary, and Eucalyptus
Elderberry syrup
Echinacea tincture
“Nursery” food (Cream of Wheat, rice pudding, chicken noodle soup, or whatever childhood food means comfort to you).

Betsy May is a Certified Holistic Health Practitioner and Registered Yoga Teacher. She is also a graduate of Rosemary Gladstar’s Art & Science of Herbalism Home Study course and Sage Mountain Apprentice Program & Jeannie Rose’s Herbal Studies and Aromatherapy Studies Courses. She can be reached at betsy.may@hotmail.com