99 back issues listed to choose from with all the tables of contents listed with the covers.
Grab as many as you like at this price for the rest of the month!
CLICK HERE
Stay tuned for our announcement that the new Herbal Word Find book with 40 brand new puzzles comes out. It should be within the next week. Print available in the US, digital worldwide.
And then, mid-August watch for our latest with Susanna Reppert Brill:
We've been busy around here!
Lovage – The Nearly Forgotten Herb
Jackie Johnson BS,ND, Planhigion Herbal Learning Center
The Essential Herbal, Jul/Aug 2016
Lovage, Levisticum officinale, can be found grown by some, but it is not near as popular as it was when Charlemagne (742-814 A.D.) had it grown in his famous gardens.
This perennial Zone 3 to 9 is in the Umbelliferae/Apiaceae family (carrot/parsley) and can get six to seven feet tall with a spread of nearly three feet. Due to its height, it makes a wonderful backdrop to a garden. It has large dark green leaves. It can grow in full sun to partial shade and loves rich soil. They’re heavy feeders, so if you have one with lighter green leaves you may need to amend the soil with an all-purpose organic fertilizer or good compost.
Lovage is native to the Mediterranean Sea are, the mountains of southern Europe and Central Asia. It first arrived in North America with the colonists as one of those plants they felt important enough to carry along with them to the new world.
It’s one of the first out the ground in the spring – nearly a foot tall when the dandelions are in bloom. Nature provides and lovage is loaded with the nutrients we need in the spring – Vitamins C, B-complex and quercetin.
One of the attributes that make this plant special and very useful to have around – it smells and tastes like a strong celery and can be interchanged if you remember that lovage is stronger, and taste test as you go. You Bloody Mary lovers may want to grow it for its stem, which is perfect in your Bloody Marys – it’s hollow and adds the aroma and taste of celery.
If you find a packet of seeds, plant in early spring, but keeping in mind they only have about a 50% germination rate. The seeds must be stratified for a couple of weeks prior to planting and require only about a quarter of an inch of covering soil. It only takes about two weeks to come up, so you’ll know fairly quickly if you have good seed. They take about 90 days from germination to maturity. Easier to ask a friend who grows it for a clump in the spring. If your winter has been particularly cold, it’s a good time to get lovage; they seem to grow better and faster after a miserably cold winter! Fall clumps can also be transplanted but I haven’t had much luck with fall plantings.
This is a pretty versatile plant. All the parts are used – the leaves, the flowers, the seeds and the roots of two to three year plus old plants. The younger the leaves the more mild they are. Keep cutting them back to prevent flowering – the leaves get a more bitter taste once in bloom.
Aphids like lovage so keep a watch out. If you’re into companion planting, plant lovage with potatoes or other root vegetables as it seems to help with their growth.
The flowers come in our area (Zone 4) from late June to August (depending on how much cutting back is done). They’re an umbel and yellow to yellow-green. They attract pollinators for those planting pollinator gardens this year. Parasitic wasps that eat tent caterpillars like lovage too – always a good thing.
Harvest the leaves of lovage in the morning after the dew has dried. Try to dry them quickly to retain their color; often they turn yellow during a long drying process. Washing the leaves will remove some the volatile oils but generally they don’t need it. Leaves can be frozen – blanch first and then put in very cold water for a couple minutes. I put them on trays in the freezer and transfer to containers when they’re frozen. Seeds should be harvested when the yellow flowers turn brown.
Lovage has been around for a long time. It was found in most Middle Ages kitchen gardens and was used both a culinary and medicinal plant. It was also believed that if you wore lovage, it would keep your true love in total devotion to you! A favorite drink was a cordial made with lovage, tansy and yarrow.
The Greeks chewed on the leaves for digestion/gas.
The leaves were also worn by travelers in their shoes to relieve weary feet.
Herbalist John Gerard (Herbal 1597) felt it was one of the best remedies of his time.
The Benedictine monks used it as a medicine.
Even Hildegard of Bingen used it in her cooking.
It was often used in hedgerows in Britain.
Early New Englanders candied the root and chewed on it for bad breath.
The Shakers grew the plant and sold the seed.
It was a common remedy of the era for sore throats, rheumatism, as a diuretic, in bath water, for skin problems, but it was most effective for digestion and gas. Other benefits worth researching include working on inflammation, supporting the lungs (cousin to osha), possible allergy relief by inhibiting release of histamines, and for stress control.
As a foot soak, I add the leaves to thyme, Rosemary, lavender, and mint (equal parts) and add marbles (with the shooters) to the basin with a quart of as warm a water as you can stand. (Rubbing your feet on the marbles stimulates the reflexology points in your feet.)
If you have psoriasis or acne, you might want to try a salve using the lovage leaves, or placing the leaves directly on the affected area.
If you harvest the seed, it can be added to your cooking as well, much like fennel. I’ve even thrown them in bread I was making.
Lovage is one of the oldest salad greens. Long before celery was common, lovage was used in salads, stews and soups. I chop the leaves and use them in egg salad, potato and pasta salads, and in frittatas. They are stronger than the celery, so experiment starting with a little and work up.
I like to make a vinegar with lovage leaves and chive blossoms, and have also included a couple leaves in my fire cider.
This is one plant you need to experiment with. There are some recipes out there, but start using the leaves sparingly at first to any recipes you would normally include celery.
Following is one of my favorite spring soups:
Lovage Soup
1oz. butter
2 medium onions, finely chopped
4T lovage leaves, finely chopped
3T all-purpose flour
2 cups chicken broth
1 cup milk or heavy cream
2 or 3 chopped potatoes
salt and white pepper to taste
Melt butter in a saucepan and gently sauté the onions for 5 minutes or until tender. Add the lovage; whisk in the flour and cook at medium heat for one minute, stirring constantly. Gradually whisk in the broth, cover and simmer gently for 15 minutes. Add the milk, salt and pepper, bring to a gentle simmer. Do not boil the soup or it will curdle.
You can add carrots or other veggies as you like just increase the liquid amount (either the broth or the milk) until you reach your desired consistency. If you’re not feeling well, add garlic.
The only precautions I’ve found is lovage should not to be used by pregnant ladies (could cause miscarriages), and it can cause photosensitivity in some folks (due to the furanocoumarins found mostly in the root). There are also concerns with people with high blood pressure; lovage could possibly increase sodium levels. On that, don’t use a lot of lovage if you have kidney problems. This is a diuretic so don’t eat a lot if you are using diuretics, it could double the effects and cause real problems. Check with your health care professional if you have any of these situations prior to use, and when using in culinary, just use in moderation and common sense.
Catnip, Not Just for Cats
By S. Marie Carlson
From The Essential Herbal Magazine, Jul/Aug 2019
The land I inhabit is lush with allies like nettle, dandelion, cleavers, plantain, burdock, sumac, and motherwort, to name just a few, and they are all at a climax in their growth right now before they begin to die back and focus their energy to their roots for the cold winter ahead.
Today, I would like to share with you an ally that is often underutilized and perhaps a hidden treasure in your backyard. This ally is catnip (Nepeta cataria), she has been a part of my herbal journey for quite some time now, and I hope you will learn something about her and find her as useful as I have.
Catnip, known for causing a reaction that drives our feline friends crazy, is a member of the mint family and has been used for hundreds of years to help calm those with anxious nerves, ease indigestion, stomach aches, and diarrhea and combat nighttime restlessness and even hyperactivity. She is safe for children and is an excellent remedy for colic, sore throats, teething and more. Matthew Wood, in his book The Earthwise Herbal, remarks that catnip has been used to treat external skin conditions such as "hives, measles, fever, acne, and scarlatina; brings rashes to the surface." Some consider her to be an emmenagogue (brings on menstruation) so it is best not to use her during pregnancy if this is worrisome to you. Topical use shouldn’t be a problem, but ask your health care provider and do your own research to make the right decision for you.
Native to Europe, catnip is a perennial that grows pretty much anywhere she feels like setting down roots. She can grow in a rocky cliff in very little poor soil, along old farm buildings or in the most enriched compost available. She loves the sun, and can often be found on the southward side of a hill or building or in any spot that gets more than six hours of sun. That said, catnip also occasionally can be found in places with spotty light and damp conditions.
To prepare catnip for tincture, teas, and oil infusions, I believe that it is best to harvest her fresh when in full bloom and peak potency for a strong tincture. If you are looking for a milder tincture, collect only the leaves before blooming. I have tried both versions of the tincture, and I have noticed better results on severe anxiety attacks with a fresh bloom tincture. My anxiety settles in my gut and tends to make me head to the bathroom when I have an acute attack. Catnip calms my nerves and takes the flight or fight response away. Often, after a dose or two of tincture sublingually (under the tongue), my bowels will be calmed, and a rush to the bathroom isn’t as imminent.
Oil infusions require most herbs including catnip to be dry or very well wilted as any water can increase the risk of rancidity and spoilage. If you ever find mold, it is best to compost.
Catnip is said to lose much of its volatile oil content upon drying, especially if dried with heat. Susun Weed stated on the Susun Weed Show episode titled "Marvelous Mints: Catnip" that 80% of the volatile oils are lost when a dehydrator with heat is used to dry catnip. If catnip were air dried by hanging in bunches this ally would still lose up to 30%. Curing the herb has not been tested, but I would assume it would be similar to the results of hang drying, but I could be wrong.
Bug repellent is easy to make. Just fill a jar to the top with equal parts fresh catnip bloom and the aerial parts of yarrow then fill with either 80 or 100 proof vodka and let sit 4-12 weeks depending on the strength of your vodka. After the herbs have infused, strain and filter into a spray bottle. It is suggested to spray every 20-30 minutes for the best repellant action, but I only use it as needed.
I hope this gives you a little enticement to explore the world of catnip and all her uses. If she is not already growing in your garden, maybe you can find a place for her and if nothing else provide an additional food source for our essential pollinators. Honeybees love catnip!
Remember to get out in nature every day and let this land heal you!
Things are heating up and herbs are growing.
Lots of things to do and learn - and we can help!
TABLE OF CONTENTS
Crossword Puzzle
Hot Fun in the Summertime!
Field Notes from the Editor, Tina Sams
Is “getting caught up” a real thing, or a human illusion?
Late Bloomers-Herbs that Shine at Summer’s End, Marcy Lautanen-Raleigh
Just when the bright blooms start to fade, here come the late stars.
Soon We’ll Be Drying & Blending, Barbara Steele
Tips for perfect drying and some great herb blends
Anise Hyssop, Jackie Johnson, BS ND
Although I’ve grown this plant for years, I learned new things!
Cooling Herbs for Hot Sticky Days, Amy Jeanroy
Some lovely refrigerant herbs with instructions for ways to enjoy them.
The Many Uses of Mulberry, Kristine Brown, RH(AHG)
This unassuming wayside tree gives us an abundance of berries and there’s lots to learn about them.
Word Find
Midsummer at TEH
Perennial Gardens for Food & Medicine, Tina Sams
Plants that can stand, or even prefer, a preoccupied gardener but still provide us with food or medicine
Fairies in the Garden, Susanna Reppert Brill
When lore of the fae collides with 21st Century humor
Black Raspberry Muffins, Kathy Musser
Simply delicious! Almost any berry can be substituted.
Squash the Extra, Alicia Allen
7 spectacular recipes that feature Zucchini as a star!
Beyond the Hero Herb, The Art of Herbal Synergy, Kendra Bean
We don’t always need to depend on a particular herb. There are many options!
Meet Our Contributors
Learn a little about our wonderful writers.
Puzzle Solutions
Another EXTRA went out right on time.
In this issue, we started a series looking at wild plant foods one at a time, thinking about what they each have to offer and how they can become an important new source of nutrition for you and your family. We started with Jerusalem Artichokes.
Next we wrote about our summer of wild creativity that resulted in "Road Apple Soaps" and how they were received.
Of course the word puzzles were included as well.
To get Extras, you need to be a subscriber.
Visit EssentialHerbal.com for more info!
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| Screaming into the void. |
Things are changing, and not in a good way.
A very bad and honestly crippling way has to do with the newer restrictions from search engines. This doesn't benefit the reader OR the creator. Only the billionaires who control the information. All of our good intentions (and in fairness, marketing efforts) have been swallowed up by the tech companies, and will be resold to us. In the meantime, their massive data centers will suck up the electricity, foul the air, and destroy fresh water for an eternity.
For over 20 years I've posted on this blog, sharing information, feelings, and observations. At one time, you could educate yourself about anything online. Enter it into the search bar and up will come hundreds of blogs and websites offering the information/recipe freely. From there, it was up to the reader to ascertain what information was reliable, and what other methods of information gathering would be beneficial.
Now, the search default is "AI mode" which will obscure all original sources of information, giving only the AI generated conglomeration of words that have been compiled without the aid of a human being. We are out of the equation. Some of us remember fighting for net neutrality in the last decade. The joke's on us because there was never any intention of allowing us to have any say over our own work.
It took centuries for the Library of Alexandria in Egypt to be destroyed, eventually burned to rubble.
The vast and valuable repository of information that is the internet has been destroyed and made inaccessible in just the blink of an eye.
I won't stop, although my sharing of information has been cut back pretty much. This old dog isn't going to try to learn new tricks. Game, set, match.
A second real problem has to do with shipping.
The other day I was reading comments on a product advertised on Facebook. One comment talked about how high the shipping was, and how the company was using shipping to make money.
They couldn't be more wrong.
This morning I shipped two packages and lost about $3 on each of them. I can't bring myself to increase the shipping (yet), and the prices of the articles are fair, and it feels wrong to increase them to try to recoup some of the losses.
And this has been the problem for years. All of the prices go up, and the small business is squeezed between the big businesses and the customer. This was one of the biggest reasons my sister closed her soap company. Every single ingredient has increased, some by as much as 600%, yet the price of a bar of soap can't go to $30. In fact, we first sold soap for $2 a bar in 1993, and in the end, over 30 years later, it was $5.50 a bar with the margin getting smaller and smaller.
Amazon trained people to expect free shipping. Now they don't give it unless you're Prime, but the mindset has already been put into play.
I just want people to know that we aren't using shipping as a profit stream. We aren't gouging. Go onto USPS and look up some prices. You'll be shocked. Most of us are eating some of the shipping while using the least expensive options we can find.
Small businesses really are here to share the things they love. I can't speak for everyone, but the business owners I know are not ever expecting to purchase a yacht. Maybe braces for the kid, or a new car in 5 or 10 years, but never rich. I wish people knew how hard we try to make it work for everyone involved.
A couple of weeks ago, my friend Jamie Jackson of Missouri Herbs was attending the Flower Festival at Baker Creek Seeds and shared some pictures of some of the wares of the vendors around her.
Her friend Dez Dino, who is also the founder and editor of The Ozark Agrarian News had a table full of gorgeous pottery that made me literally gasp.
If you've been following along for any length of time, you know I spend an inordinate amount of time finding different ways to make plant prints on fabric and paper, so this pottery was speaking to me... and let's face it, another independent magazine publisher is dear to my heart as well...
Now I think I need to have a gathering when it warms up a little bit, so these plates can show off!
It's a funny thing. A handful of years ago, one of my daughter's friends was sitting in the living room with me, looking around at the different art on the walls and shelves. As I started explaining them to him, I suddenly realized that most of them were made or given by friends and that made them all the more special.
Now that the years are starting to pile up, there are more things going out the door as donations than there are coming in. Now I want to be surrounded by things that are made by hand with care. My sister's house is the same way. We have come to shun the mass produced stuff.
It's nice to have a lot of creative friends!
Be sure to check out the Facial Bliss Face Butter at Jamie's site, and if handmade, hand forged garden tools are more your thing, check out her husband Will's site Homestead Iron!
