Oops, that isn't yours.

There is something brewing in the herbal community, and it isn't a cup of tea.
Once again one of our cherished old remedies is being usurped.
This time, it is coming not from big pharma or some large corporation, but seemingly from within.  A small family business.  I'm not going to name the remedy because that is unnecessary for this ramble.

For as long as I can remember (and I've only been involved for a couple decades), most herbalists lead very modest lives.  It's not easy to make a living working with herbs for a lot of reasons, much of that being our dedication to each other and the community at large, and an equal amount having to do with various rulings, restrictions, and laws.  There are exceptions of course, but generally speaking we live simply and happily among the plants.  Herb folks work hard.  They struggle with their products, working late into the night to prepare for events, lug tables across several states to set up in the rain, and turn the soil, plant the seeds, stake out their wildcrafting areas, lovingly harvest, painstakingly prepare... it's work folks.  Hard work.  For everyone.

This is compounded by the all too common occurrence of having the rug routinely pulled out from under the community.  It seems that every time there is an opportunity to make a profit that would improve our lot, either some upstart arrives out of nowhere and scoops up what we've worked for years building, or a corporation takes it for their own.
The best example of that I can think of to illustrate it would be when we had our herb shop and spent part of every single week teaching, speaking publicly, and writing how to use herbs for health.  Shortly after opening, a pharmacist came in to make fun of our product line - which quickly appeared on their shelves and has become the largest section in their very large store.  A chain drugstore took up residence in our small town, and also started carrying all the hip, new herbs.  When a "60 Minutes" segment came out extolling the virtues of St John's wort, our customers thanked us for teaching them about it, and bought it cheaper down the street at the drugstore.

Now the current issue has to do with the trademarking of a NAME of very common concoction that has been made, used, and sold for as long as I can remember.  The party in question is shocked that the herbal community is so upset, because THEY are new to the scene and THEY didn't know it existed before they showed up.  This is something that happens to everyone new to herbalism, except this is the first time something so audacious has been the result.  They say they were unable to find any reference to this product before they started (variously stated as 2010 and 2011) but a simple Google search using the term with the year 2005 (chosen arbitrarily) turned up many listings that were posted at that time, long before they ever sold their first item.

So why is this a big deal?  Because this is a very sad precedent that could tear apart the fabric that has been carefully woven by generations of herbalists from around the globe.
Consider what would happen if the following terms were trademarked:
All-Purpose Salve
Chest Rub
Lip Balm
Herbal Tincture
Elderberry Syrup
Rose Elixir
Herb Tea
Bone Broth
Kombucha
Lavender Soap
... and on and on.

These are terms that belong to all of us.  They describe what we do.

There are many terms that are unique to different fields of work of which I have no understanding.  I don't know much about computers if it happens behind the keyboard (see?) and if I'm talking to a mechanic about the car, my eyes glaze over.  That doesn't mean that the words they use to describe their work can be stolen.
We aren't being mean or (hah) jealous because we weren't the first to consider ripping off an entire community.  We are protecting the traditions and heritage that we all know belong to everyone.

Our New Apprentice

This month we've been getting lots of great help around here.  Here's a brief introduction to the newest staff:

Hi all!

So I know many of you have already heard about me (or worse, seen baby pictures of me) but I thought a proper introduction was in order since I will be working on the magazine.

Before I started working with my mother and my aunt I went to Kutztown University for professional writing. During that time I realized I knew more about herbs than I expected, having spent my entire life surrounded by them, but never really being completely involved. When my friends would catch a cold or have a huge presentation that was stressing them out, I would be able to give them tinctures or suggest an herbal tea for them to try. It was a happy surprise how many times we were able to see a real difference.  While I didn’t become the campus apothecary, I was happy to know some of my mother’s teachings stuck with me.

When my mother's and aunt’s businesses suddenly needed an extra set of hands and eyes, I jumped at the chance to work with them. Since I started it has been a whirlwind of new material, ideas, and experiences. I am often using the skills I learned in college with something that I may have learned that day.

And I can’t wait to see what’s next!

Nice to meet you all,

Molly

Grocery Store Preparedness

Note:  Since writing this article, I found myself with two young women in the house coming down with food poisoning at 1 in the morning.  Because of that experience, I'd add sports drink and ice pops to the list.  Since I didn't have them, it meant a middle of the night run for liquids, returning just in time to have a 7 month old thrown in my direction as her mother made a mad dash for the bathroom...

Grocery Store Preparedness

From the Nov/Dec '13 Essential Herbal Magazine
Tina Sams

 

Just this week, my daughter who is now a young adult caught a doozy of a cold.  Ignoring Mom’s pleas to take elderberry tincture, she quickly progressed to the deep wheezing of bronchitis.  I thanked my lucky stars that the herb shelf was lined with everything I needed to make some good syrup, and was grateful to have been busily making different medicines for the last couple of months.  However, it has not always been this way.  Not so many years ago, I would have found myself struggling to find a way to get her to a doctor, fill a prescription (most likely), and still get to work on time.  Whether or not I found someone to take care of her, I would have felt like a terrible mom.  This is the reality that the majority of us face.

Make medicines ahead when you can.

I have friends who are purists and consider every substance they consume or come in contact with, and friends who eat fast food every day, smoke, drink, and view veggies as a waste of space on their plates.  Most everyone falls somewhere in between.  The truth is that everyone is just trying to stay one step ahead of the wolves at the door, raise their families, and enjoy a little slice of life where they can find it.  We all have vices.  We are all in-betweeners in one way or another.  We all eventually find that an unexpected illness can upset the apple cart, and we open the cupboards to find them lacking the things we need.

 

At that point, it’s too late to place an on-line order and sometimes dragging our sorry selves to a store is about as realistic as wresting an alligator.  The very best thing we can do for ourselves right now is to get a few things stocked up.  I’m not talking about exotic herbs or even making up special concoctions to have on hand, necessarily.  Certainly it is wonderful to have prepared or pre-purchased herbal products like tinctures and syrups on hand, but if not, all is not lost.

A good starter list for the grocery store:

HONEY – raw and organic local honey is the best.  It can be used to whip up syrups, teas, and some very simple recipes.
LEMONS – Always good to have around.  They stay good in the crisper for a long time, but pure juice is also available in shelf-stable containers. 
GINGER AND REAL GINGER ALE – We get crystallized ginger from the bulk store down the road, and try to keep ginger ale on hand.  It’s not always easy to do because that ginger ale seems to vanish… Check the ingredient label on the ginger ale to be sure that there is ginger in it!
GARLIC – Garlic also lasts pretty well, but if you don’t use it much in cooking, consider getting the chopped bits in a jar.
APPLE CIDER VINEGAR – the real thing.  Check the label.  Often distilled white vinegar is just flavored, so be sure you’re getting the good stuff.
ELDERBERRY JELLY – we can often find this at the farm markets around here, but if you can’t, ask your grocer to get it in for you.
OLIVE OIL – besides all the other reasons to have this around, it can become a quick salve or rub when infused with essential oil or some garlic, ginger, cayenne, etc.
CHICKEN BROTH – Although it’s wonderful to make your own, an emergency supply when you’re suffering is better than nothing.  Adding lots of garlic and ginger (see above) will make it into something very good.
SICK FOOD – Crackers, Applesauce, Jello, and some Italian Water Ice have all been things that we NEEDED but didn’t have in the house.

A few other things we couldn’t live without:
RICE HEAT SACK – these go by a lot of different names, but basically it is a cloth sack filled ½ way with rice that can go into the microwave for a minute.  Great for muscle pains, cold feet, cramps, or just to soothe a sick person.  Much like a hot water bottle, but easier to use.  Ours is about 18” long and about 4” wide.  We use it a lot.
LICORICE ROOT STICKS – In 20 years, there’s never been a time when we didn’t have these in the house.  There really is nothing like them to soothe a sore throat or raw sinuses.  As a stir stick in any tea, they make a huge difference.  As a child, Molly often had a licorice root stick in her mouth.
TEA BLENDS – we have a lot of our own here, and I try to keep them made up with heat-sealable teabags for ease of use, but tea balls work just as well.  We also love a certain ginger and honey instant brew that can often be found in health food stores.  If you’re not growing and blending your own, be sure to have a variety on hand.

Now if you’ve got a moment, make up some of these medicines.  They’ll keep for a very long time, and you’ll thank yourself later.

Garlic Honey  - Fill a jar about 1/3 full with coarsely chopped garlic cloves and then fill to the top with honey.  Work out any air bubbles.  Use in tea (or eat the garlic and honey) when a virus attacks.

Ginger Elixir – Into a quart jar, chop a large hand of ginger coarsely.  Thinly slice one lemon and add to the jar.  Add a couple of cinnamon sticks or a tablespoon of pieces or powder.  Cover with honey and stir well.  Fill the rest of the way with vodka.  The honey/vodka ratio is usually about 1 part honey to 2 parts vodka, however we do it more by feel than by measurement.

Fire Cider –  Into a large jar, chop onions, garlic, ginger root, horseradish, and cayenne.  Some people add turmeric as well.  There are specific recipes on line, but I make it up as I go, depending on what is around.  Cover ingredients with apple cider vinegar and let sit until you need it.  To use, mix with a little of the garlic honey, taking about a tablespoon at a time.

 

None of the items on the shopping list will go to waste, and it’s a good idea to keep an eye on them since they are things that we use in every day cooking.  By keeping them in the house, I’ve saved myself (and my fellow shoppers) some very unsightly exposure.  If you’ve got your chicken stock frozen, your syrups lined up in gleaming bottles, and your tinctures ready to strain, good!  But if you’re an in-betweener like almost all of us, hopefully this will make you feel a little less guilty about that can of chicken noodle soup and saltines that might be the only thing that your little one is willing to eat today.

 

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Hey there 2014! Come on in!

I might be one of the few to be looking back on 2013 with great fondness and waving a reluctant farewell.  As years go, it was one of the best.

Since my life is so wrapped up in how the magazine/business does, the unprecedented growth happening here has been the base from which every other good thing flowed.  After slogging along for 12 years, suddenly we had strong support, amazing surprises, and totally unexpected shoves into the limelight.  There were several instances of being blind-sided by good fortune.

One of the biggest lessons learned was that when things got stale or frustrating, taking a single step or action to make it better set all kinds of other things into action.  It should be noted that years of setting the stage helped make that happen, but since I really tend to drag my feet when it comes to changing things that have been *okay* it was a good lesson to learn.

2013 started out different.  I had to rearrange almost everything to accommodate the shift.  It meant putting my nose to the grindstone in a way that was pleasant but a little foreign.  No more thinking that tomorrow was soon enough around here!  There is still a little frustration over the fact that people seem to think either the blog, Yahoo group (that may be ending this year) or the facebook page ARE the magazine, not knowing that it is a printed, tangible product, but we're working on that...

We shared nearly 10,000 miniature magazines with herb folks all over the country.  Wherever herbies gathered, we were there.

We (along with Susan Hess) put together the first Roots & Wings Herb Festival, and found that our area is rich and full of exactly the sort of things we all want to learn about.  We met great people, enjoyed ourselves immensely, and look forward to a Spring Fest.

I accepted an invitation from a publisher to write a book on herbs.  That is on the front burner now and will be completed in '14, but it was a '13 blessing, to be sure!

My sister finally took the leap of faith to participate in one of the large wholesale gift shows here on the East coast.  Something that we'd always been intimidated by turned out to be just another fun and interesting thing to do, and we're all set to head out in a few days to do it again.

It's hard to say what happened.  Did we reach a tipping point?  Did my years of blathering all over the internet finally reach critical mass?  Was it the mini-magazine?  I have no idea, really.  All I know each year there is a secret unspoken goal that I don't think will ever happen, and this year it did.

On the home front, everyone is relatively happy and healthy.  The kids are making their way in the world.  Lots of exciting things are happening for them both, and we are enjoying being able to watch and breathe a sigh of relief after the years of parenting.  The hill is in the process of being re-planted with trees because the farm did too well :-) and is bare. 

So I am standing here with open arms welcoming 2014, challenging this new year to be as good as the last.  I've always felt that odd years were exciting and full of change while even years are the spacers that let us grow into that change.  At my age though, I don't have time for spacers.  They all need to count fully.

My wish is for everyone to experience positive growth in the coming year.  Learn, accept, grow, change - whatever it takes to find that sweet spot!  Happy New Year everyone!

ROSEROOT! Not The Rose You Think

                         ROSEROOT! NOT THE ROSE YOU THINK

                           The Essential Herbal Magazine Jan/Feb ‘10

We’re all familiar with roses that love sunny, warm weather.  But have you heard of Rhodiola rosea, also known as roseroot, Arctic root, and golden root as it is often referred to in ancient legends.  Not related to the common rose, the freshly cut root has a similar rose-like fragrance, thus the name roseroot.  Unlike the rose, it is extremely resistant to cold.  Rhodiola rosea is sometimes called Arctic root because it grows primarily at high altitudes in the arctic regions of Europe and Asia.

 

photo courtesy of Wikimedia Commons

Preparations from the plant’s root have long been used as a tonic to increase physical endurance, mental performance, longevity, and strength throughout Eastern Europe and Asia.  Chinese emperors ordered expeditions to Siberia for the purpose of obtaining the plant for medicinal benefits.  In Siberia and Middle Asia it was used for colds, flu’s, and to prevent sickness during the harsh winters.  Mongolian doctors prescribed the highly prized herb for cancer and tuberculosis. Various medicinal uses for Rhodiola rosea appeared in the scientific literature of Norway, Sweden, Iceland, Germany, and the Soviet Union between 1725 and l960. The beginning of modern scientific investigation into Rhodiola rosea and its use began in the 1960s.  By 1968 Russian pharmacologists classified Rhodiola rosea as an adaptogen, an herb that increases the body’s ability to adapt to stress with few side effects.  The Russian Ministry of Health recognized Rhodiola rosea extract in 1975 as a medicine and tonic for increased attention span, improving memory, to combat fatigue, and a number of neurological conditions. Ten years later, Sweden approved the herb as an agent to fight fatigue and as a stimulant.

In the west, Rhodiola rosea is still not well known.  It has not made significant inroads in the North American natural products market.  This may be due to the fact that most of the research comes from Russia and Scandinavia.  Nearly 200 studies have been published mainly in Slavic and Scandinavian languages since 1960, rarely translated into English.   

Research has shown the following health-promoting applications of Rhodiola rosea:

• Stimulating effect on the central nervous system in small or medium doses.
• Sedative effects in larger doses.
• Builds physical endurance, and curtails recovery time after exercise.
• Improves function of thyroid without causing hyperthyroidism.
• Better functioning of thymus gland and protection from the involution that occurs with aging.
• Anti-depressive activity in persons with mild to moderate depression.
• Appears to increase learning, thinking, and memory.
• Improves physical fitness, mental fatigue under stressful conditions, coordination, and general well being.
• Increases intellectual capacity by improving perception and processing of information.
• Reduces stress-induced cardiac damage.
• As an antioxidant may protect the nervous system from oxidative damage by free radicals.

Rhodiola rosea is generally taken as a root extract in pill form or as a tea.  Standardized root extracts are available as capsules or tablets that provide precise dosages of rosavins and salidrosides, the main active components in Rhodiola rosea.  The recommended daily dose is approximately 75-150 mg taken twice daily containing 3% rosavins and 1% salidrosides.  As a tea, drink 1-2 cups a day.  The supplement is best absorbed half an hour prior to breakfast or lunch on an empty stomach.  If taken later in the day, it can interfere with sleep or cause vivid dreams, especially during the first few weeks. 

There are many species of Rhodiola. Only Rhodiola rosea has been the predominant subject of animal, human, and phytochemical studies, and is certified safe for humans.  Avoid products that do not clearly state Rhodiola rosea in the ingredient listing on the product’s label.

Most individuals will find that Rhodiola rosea will benefit their mental clarity, mood, and energy level.  Persons suffering from anxiety may find themselves becoming overly jittery or agitated when first using the herb. In this case, a smaller dose with gradual increase is suggested.  Avoid use if suffering from bipolar disorder. Rhodiola rosea has an activating antidepressant effect in persons who are susceptible to becoming manic when given stimulants or antidepressants.  Consult your healthcare provider before using  if pregnant, nursing or taking medication.

Joe Smulevitz is a Chartered Herbalist, a Master Herbalist, a nutritional researcher and author of numerous health articles.  He can be reached at herbalistjoe@sympatico.ca

The Essential Herbal - Jan/Feb '14 Issue

It's never too late to share this post with a loved one to let them know what you really wish for!  Gift Subscriptions are a breeze!  Visit www.EssentialHerbal.com  Let your herbie friends know about us too - THANKS!!!

 

We've gotten the issue out in the mail.  It's a beauty.  The magazine has a magical quality that amazes me on a regular basis.  That quality is that themes spontaneously occur with almost no influence on our part.  Once it becomes clear, we'll sometimes nudge or find ourselves going with it to clarify that theme, but it always happens without our knowing it.

In this issue, there is a dreaming, wishing, growing, stretching theme with our writers talking about what they're reaching for, or in some cases shared what has or hasn't worked on the way to their dreams.  Everyone will find something that speaks specifically to what they are working with right now!  I know you're going to love it.

Field Notes

Thoughts on exactly what TEH has been doing for the past 12 years.

Costmary/Bible Leaf, Sandy Michelsen

There are many uses for costmary that don’t involve being a bookmark!

My Herbalism, April Coburn

Herbalism is something different and very personal to each of us.

Herbs Everyday, Daphna Amar Romanoff

An herbal bouquet of different ways to use herbs all around the house.

Herbs for Winter, Heddy Johannsen

Got garlic, cinnamon, lemon and ginger? These handy household herbs plus a few others to stay healthy through the winter.

Opening Our Home to Strangers—WWOOFING, Kristine Brown

Ever wonder how it would be to have a little help around the farm?

The History of Tea (Camellia Sinensis), Jackie Johnson

We take tea for granted, but there’s lots to know about it.

Longevity Means Living Well, Suzan T Scholl

Here’s to a long, healthy life!

Squash—The Seasonal Winter Meal, Marcy Lautanen-Raleigh

A delicious, nutritious, versatile vegetable that “keeps” until you need it.

SouthRidge Treasures, Nutmeg, Mary Ellen Wilcox

Did you know that early American cookbooks contained more recipes using nutmeg than any other spice? Find out why.

In a Lather for Spring, Marci Tsohonis

Dress up your soaps for spring—colorants and techniques to get your imagination soaring.

Roots & Bliss, Jamie Jackson

What happens when reality and idealism collide? We evolve.

The Queen Bean, Rita Richardson

Have you eaten flageolet beans? Might be a good one to grow this year!

Soup Pot, Janice Masters

Hearty soups can get us through the most miserable weather.

Cowboy Cookies, adapted from Simplyrecipes.com

The cookies we made to share at the Autumn Roots & Wings Fest.

Christmas Memories

As things wind down around here, I'm feeling a little nostalgic thinking about how Christmas was when I was little.  Looking back, it's clear that although the morning after St Nick visited was pretty exciting, the real memories are about the lead up.
Things have really changed.
My siblings and I used to go caroling at the neighbors every year.  Our scouting troups did it every year too.  It was cold and thrilling and people actually opened their doors and stepped out to listen.  Does anyone do that anymore?
My grandmother, with whom we lived, was a teacher.  She got tons of gifts every year and saved every scrap of wrapping.  At some point, she'd drag out boxes (fancy ones) of the wrappings, and we'd get to help her straighten it out and figure out how to wrap all the gifts she had for colleagues and friends.  Our family was enormous back then.  She was one of 17 children, married to one of 12.  That night in her bedroom, with the king-sized bed completely covered with sparkly paper and ribbons and boxes and bows was probably the epitome of the season for me.  We had so much fun and everything was so festive.
She was a pianist, so there were always evenings gathered around the piano singing holiday songs.  We really did that.  Those pictures you see that look impossibly trite and contrived?  That was us.  There weren't bakers in our household, but there were always cookies that magically appeared along with nuts and citrus fruits, smoked meats and cheeses.
Our grandfather outlined the house with those big old colored lights.  On Christmas Eve, he'd actually go out on the roof with jingle bells and stomp around.  We'd be rushed off to bed quickly so the adults could get to their Santa work.  The tree was always delivered by Santa (because trees are dirt cheap if you go to the lot at the last minute).

Somewhere along the line, many years ago, things changed.  If people caroled at my house now, I don't know what I'd do - it would seem so strange. 

It is a different time, and my grandmother and her siblings and generation were really the keepers of so many of the old ways that we attempt to recreate with buying more.  It was never about the gifts.  As much as I hate to say it, it really wasn't about any one religion, either.  It was just that for a month out of the year, everyone really pulled together to attempt to bring a smile to each others' faces.  All were welcome.  We spent time thinking of ways to make people happy, not out of obligation or duty, but because it was an ever expanding spiral of giving that generated good will and happiness.

Little by little, we've insulated ourselves and shrunken our families and loving circles.  We don't greet strangers with cheer.  We don't sing in public.  We've made the season small, exclusionary, tense and difficult.  That's a shame.

Just musing and being nostalgic.

Time Tumbling in the Snowstorm

One minute I'm standing in my kitchen handing my daughter warm, just out of the oven Snickerdoodles, and then next thing I know, 20+ years of snowy winter weather and happy memories flood my brain.  In that second, the spirit of giving smacked me square on the forehead.

 
Ever since her first snowstorm, my daughter has associated hot cocoa with snow fall.  Forget bread, milk, and toilet paper!  Around here, there must be cocoa.  It can be painstakingly made from scratch, or from a packet.  It doesn't matter - only that there is cocoa.  Marshmallows are a must, whipped cream a bonus.  Sometimes we've swirled a candy cane in there, and she's tried just about every kind of addition you can imagine.  It always comes back to cocoa and marshmallow.   A snowstorm without cocoa is just unthinkable.

Yesterday she was stuck working at the mall while the snow started falling.  We live on the far side of two very steep S-turns several miles back a country road.  I fretted during the day (will this ever end?) and made some soup to have ready when she got home.  The relief when she made it home was great.  All was well, cozy and safe.  After dinner she went to her room to work on a project, and I headed to the kitchen to whip up some of her favorite cookies. 

As they came out of the oven, I called to her to hurry and get herself some cocoa.  That moment... when she walked into the kitchen and saw the cookies (I'm no Betty Crocker - this is a rarity) was when it hit me.  In a flash, I saw her at 2 years old, standing at the door in her little snowsuit covered with icy snow... at 3, when on her birthday, her gifts and goodies were in the trunk of the car encased in 2" of ice (and she insisted that we make party hats from newspaper)...

at 5 years old sitting at the table red-faced from the cold... at 7 on the floor with her friends just in from sledding... at 13 bundled up in sweats and blankets watching cartoons... all of the years rolled in together as she got her cocoa and cookies with that same gleeful gratitude.  I almost started to cry.  Not at the passing of time, but from the fullness.  Nothing I could give to her on Christmas morning would hold the same weight as that reward of cocoa and her favorite cookies, year after year, storm after storm.

Sometimes I think about all the mistakes I made along the way.  Just for that one moment, I felt like maybe I got something perfectly, beautifully right.  Funny how the little things can sneak up on you and feel like a tsunami.

Post Removed

Author requested removal due to the fact that a smoke shop has grabbed our feed to populate their website, and she didn't wish to be a part of that.  I fully understand.

An Herbal December

 From our Nov/Dec '10 issue:

The holiday blitz is upon us and the mantle of winter is about to descend.
Here’s a monthly reminder to help you choose/use herbs and spices each day of this busy month. Happy Herby Holidays.

Dec. 1- Make a big batch of onion soup for busy weekday nights. Stick a few cloves into an onion and brown it thoroughly in an oil butter combo to add to the stock/soup. Remove to serve.

Dec. 2- Saute red and green pepper slices in olive oil with a pinch of marjoram. Serve with burgers.

Dec. 3-For a quick snack or dessert serve apple wedges with bleu cheese and savory biscuits or crackers.

Dec. 4- Bring aromatic greens into the house and as many fresh herbs as you can find at the market.

Dec. 5- Make orange or apple pomanders. Use a turkey skewer to start the holes and tuck whole cloves all over the apple/orange surface. Roll in powdered cinnamon.

Dec. 6- St. Nicholas Day. Hide a mint chocolate and some shiny coins in your child’s shoe in honor of St. Nick.

Dec. 7- When arranging greens you can easily remove the pine sap from your hands with canola or vegetable oil.

Dec. 8- Mince parsley and chives and add to your waffle recipe for chicken and waffle supper.

Dec. 9-In this season of early darkness, lore tell us that garlands of winter savory were worn to ward off drowsiness.

Dec. 10- Air-dry a cup of cranberries on a rack or alternatively dry in a low oven. Use in a winter potpourri with some bay leaves.

Dec. 11- The feast of the Escalade is celebrated in Switzerland. The Swiss defeated the enemy and protected their walled city by throwing vats of hot vegetable soup on the marauders. Make some vegetable soup and top it with grated cheese and chopped chives.

Dec. 12- Roast some onions with plenty of dried thyme. Serve with beef.(ps-don’t throw it on the table!)

Dec. 13-St. Lucy’s Day- Make a tea with a pod of the spice cardamom.Or if ambitious make a cardamom cake or buns to celebrate the Festival of Lights and Lucy on this day.

Dec. 14- Bay leaf, or laurel, protects and purifies. If you have a bay plant treasure it- place it near your manger.

Dec. 15- The herb rosemary makes a pretty tiny spiky wreath. Tie with thin red ribbons for each place setting.

Dec. 16- Today marks the anniversary of the Boston Tea Party. Take an herbaltea break this afternoon.

Dec. 17- Add a cinnamon stick for stirring to a cup of hot chocolate.

Dec. 18- Simmer whole cloves, orange peel, powdered cloves and allspice berries for a room refresher.

Dec. 19- Seeded biscuits: Before baking the rounds, paint top with melted butter and sprinkle on poppy seed, celery seed and fennel seed.

Dec. 20- Make mulled wine for an open house. Warm red wine with 1-2 Tbsp. sugar, some cinnamon sticks, and orange/lemon segments.

Dec. 21- Serve your next steak with a generous pat of rosemary butter. To soft butter add minced rosemary, ground pepper and a splash of lemon juice.

Dec. 22- Make some cranberry/mint ice cubes. Add 1 berry and 1 small mint leaf to ice cube compartments. Cover with a little water.Freeze. When frozen add more water to encase the berry.

Dec. 23-Defrost last summer’s pesto and serve on pasta tonight.

Dec. 24- In many homes fish is the tradition on Christmas eve. Fennel fronds go well with all fish and lend a clean anise flavor to a fish soup.

Dec. 25- Serve your Christmas roast on a bed of curly parsley and surround with cherry tomatoes.

Dec. 26- Traditional “Boxing Day” in England. Collect, recycle any boxes, paper and ribbons today and enjoy a plate cinnamon topped snickerdoodles.

Dec. 27- Revisit your tins of spices today and toss any that have lost their punch. Restock with fresh spices for the coming new year.

Dec. 28- Have omelets for dinner tonight. Top each with a shower of chopped chives, marjoram and Italian parsley.

Dec. 29- Place lavender sachets in coat closets.

Dec. 30- Resolve to have an herb garden in the coming year. Concentrate on just few herbs that you always use like dill, lemon thyme, garlic chives. Send for garden catalogues to inspire.

Dec. 31- If t home for New Year’s Eve plan on a cheese fondue or raclette- a sprig of thyme on the cheese tray will neutralize odors.

Submitted by Rita Richardson