Tuesday, August 28, 2018

Don't wait too long.

There are a couple items to think about right now.
#1 -  Only 3 more days to take advantage of the specials offered in our 100th issue exclusively for our readers. 

Here are the businesses offering specials (codes for print subscribers are in the magazine).
Bumbling Acres 
Colorado Aromatics
From Nature With Love SKS Bottle and Packaging
Herbal Roots Zine
The Rosemary House

Sweetbriar Farms
Garden Delights Herb Farm
Brigid's Way
Missouri Herbs
The Country Artist
Lillian Organics
Bohemian Prairie Alchemist
Elderberry Herb Farm
Nature's Gift
Blessed Maine Herb Farm
The Original Soap Dish
MoonMaid Botanicals
The Stillroom at Pitch Pines
The Backyard Patch
Learning Herbs
Soyphisticated Candles
If you aren't a (print) subscriber, visit the great herb businesses and suppliers in the above list!

#2 The special deal of 40% off all PDF back issues and PDF books (not print) using code
August Reads is also expiring on the 31st.  Don't miss out!

#3 Get ready now for Nov/Dec.

Also, if you haven't read any of the newest mini mags, don't miss out just because you're already a subscriber (or NOT!)
They're fun.

Click Here

Click here

Sunday, August 19, 2018

Something(s) About Basil

The mouth-watering aroma and taste in Italian dishes is usually what we associate with basil, but the popular round-leaved, emerald-hued "sweet" basil is just the beginning.  Green Lettuce Leaf or purple "Ruffles" can be mixed into salads with delicious results.  Purple, Opal, or Cinnamon basils make a tasty ruby-red vinegar easily bySome simply filling a jar loosely with their leaves, and covering for a week with rice wine vinegar. 
Strain and bottle for use all during the year.  Lemon and Lime basils are divine with chicken or fish, and the spicy Globe basil is a pleasure for indoor gardeners, growing well on sunny windowsills.  Greek Columnar basil is carefree to grow, as it never bolts or flowers. Thai basil, African Blue basil, Licorice, Holy basil...
 there are so many to love!

The name of this herb may be derived from the mythical reptilian creature, the basilisk, that was capable of striking one dead with a mere glance. 
In superstitious medieval times, it was spurned and dreaded because it was believed that basil plants drew scorpions with their scent and the act of smelling basil would draw the creatures right into the brain.

It's not all bad, though! In Italy, basil symbolizes love, and a man may present a would-be lover with a sprig. In the Greek language, basilus means "royal", and is considered by many to be "the king of herbs".  In the language of flowers, basil means "best wishes".  Nowadays, it is one of the most popular herbs in the world.
Pesto is one of the simplest and most elegant of summer meals and the recipe is very forgiving, allowing one to use handfuls to measure.  While the pasta cooks, gather a good handful of fresh basil leaves.  Toss them together with a clove of crushed garlic, a handful of good Parmesan cheese, another handful of walnuts or pine nuts, and enough olive oil to moisten well.  Process to a slightly chunky, green paste (pesto means paste). 

Serve over piping hot pasta, alone or with shrimp or chicken.  Some crusty bread, a little white wine, and in 15 minutes, you have a luscious culinary masterpiece.  Be sure to make plenty of pesto during the summer and freeze it in meal-sized portions for a delicious green reminder of summer gardens in the dark months of winter.

Wednesday, August 15, 2018

September/October 2018 Essential Herbal #101

Our latest issue is in the mail, and the pdf edition will be emailed to subscribers on the 20th.  We just love this beautiful bunch of nasturtiums on the cover!  They help us hang on to the growing season a little bit longer.  There are some wonderful articles in this issue.  Many of combine medicine and food, and there are so many interesting things to try.  We hope you'll enjoy it.  Here's the table of contents.
Not a subscriber?  CLICK HERE

Table of Contents

Cover Artist, Anne Butera
     Some of the last blooms in the autumnal culinary garden grace our cover.

Field Notes from the Editor,
Tina Sams
     Lighting the herbal fire in a child.  This issue has everything, but it’s particularly helpful in  making food be your medicine.

Autumn Canning, Rebekah Bailey
     4 not-so-typical things to jazz up the pantry shelves

Herbal Condiments, Marcy Lautanen-Raleigh
     Salsa, chutneys, relishes, and sauces to bring pizazz to the table

A Story of Spearmint, Isabella Bergum
     A brief tale of how spearmint traveled to West Virginia

“Brain” Mousse, Maryanne Schwartz
     No brains were injured in the making of this skin cream, it just looks that way.

The Moon Garden, Barbara Steele
     The pure delight of night-blooming or pale silvery plants in the night

The Plight of the Bumblebee, Kathy Musser
     As an herb farmer, Kathy has seen a change in how people plant their gardens, and it’s a good thing.

DIY Botanical Cocktails, Jackie Johnson
     How to put together a botanical cocktail bar for a large group

Making Fresh Horseradish, J B Shaffer
     Try some fresh horseradish.  Learn about the plant/root, and prepare it as a condiment.

Peruvian Maca, Marita Orr
     All about the adaptogenic root Maca

Peppers, Anyone? Marci Tsohonis
     Info on peppers and how to work with them.  And LOTS of ways to use them.

Mad for Motherwort, Kristine Brown
     Motherwort has so much to offer us.  Kristine tells us all about it.
Autumn Harvest, Tina Sams
     Do you work with new herbs each year?  Be ready to study them in winter.

Nasturtiums,Tina Sams
     Nasturtiums as medicine and food. Yup – medicine!

Witching Herbs? Maryanne Schwartz
     Renaisance fair enchantments

Making a Medicinal Travel Bag, Molly Sam
     It really only takes a few things for most people.

Next deadline is September 1 for the November/December issue. 

Thursday, August 09, 2018

Zucchini recipes

In the nick of time, too

Herbed Zucchini
2 C. zucchini, thinly sliced
1 medium onion, thinly sliced
1/2 medium green pepper, chopped
1 T. olive oil
1 T. fresh basil, snipped fine
1/2 t. salt
dash of pepper
1 clove garlic, minced
1 medium tomato, peeled (if desired) and cubed

Combine all ingredients except tomatoes in 2 qt. casserole.  Cover.
Microwave on high 4 - 5 minutes.  Stir in tomatoes.  Cover.  Microwave
on high 1 - 2-1/2 minutes.
Our family enjoys this easy summer dish either presented as a side dish,or served
on top of spaghetti noodles.
Nancy Reppert

Zucchini Bread

Preheat oven to 350 F

Combine dry ingredients:
3 C flour
2 t cinnamon
½ t nutmeg
1 t baking soda
½ t baking powder
½ t salt

Combine separately in a large bowl:
2 C sugar
2 C shredded zucchini
½ C vegetable oil
2 eggs, lightly beaten
1 t vanilla
2 t molasses
One pinch or two of lemon zest
1 C of chopped nuts (optional)
Mix dry ingredients into the second bowl of wet ingredients and stir until combined, fold in the nuts.  The recipe makes two 8x4 loaves, grease the loaf pans and pour in the batter.
Bake in 350F oven for 50-60 minutes, until a knife inserted near the center, comes out clean.  Let the loaves cool in the pans for 10 minutes and then remove loaves to a cooling rack.   Enjoy!
Stephanie Gipperich

Chocolate Zucchini Bread

Mix these ingredients together by hand :

2 C Sugar 2 eggs
¼ t baking powder
1 C vegetable Oil
1 t salt 1 t baking soda
1 tsp vanilla
¼ c cocoa

add and mix well by hand (to avoid a mushy texture):

3 ½ C firmly packed shredded zucchini
2 ¾ C flour
1/2 C dried sweet cherries
1 C pecans
1 C chocolate chips
1 C shredded coconut

Pour into 3 small (8 x 3 7/8 x 2 3/8) floured and greased loaf pans.
Bake at 325 degrees for 1 hour.

T.E.H Staff