To vend, or not to vend...

There are a couple of books sitting here to review, so that's coming up in the next week, but in the meantime there's something we've been mulling over for the last year or so.  We've been hesitant to bring it up but just in case you visit a festival and don't see us there...

Vending at herb festivals has really changed over the years, and except for one or two that we love, it's probably over for us.  We've tried a lot of things, from the massive state farm show, to the Phila wholesale trade show, to all sizes of herb festivals and craft fairs, to the (defunct) local farmers market. We'd love to hear what others think about this in your area, especially if you've been at it for a decade or more.

Our first festival was about 25 years ago.
It was an evening and a day, with the evening being by invitation only.  $30 was our fee, and there were about a dozen vendors.  We were well fed at the reception, and there was May wine, too.  The next day, the director of the venue came around to be sure that we didn't need anything.  Did we have enough change?  For those of you who vend, we can only say that, yes, this really did happen.  We made about 25X our booth fee.  Of course now that fees are closer to $200 for a weekend show, that is not, nor will it ever be, the same for us.

Our next venture was the local renaissance festival.  There, we worked very hard for very little - but we had a lot of fun.  The fun kept us coming back, but around the third year we realized that the (then) owner found a way every year to snatch whatever we'd made, so we left.

 

 We continued vending at herb festivals and enjoying them.  We've always loved meeting the people we write for, or who love the soap.  As time went by, instead of one or two a year within easy driving distance, there were several each weekend during the spring.  There are only so many herbal enthusiasts, and they only have so many dollars (and hours).  Shows started changing their names from "herb fair" to "herb and garden fair" because not many tiny herb businesses can afford the kind of rent they're charging so it became necessary to broaden the field.  Just a fact.

 

 Our sales diminished, and then we hit an earning plateau.  Nothing we did or created made a difference.  Each year the shows became more and more expensive to sign up for, yet our sales remained the same.  Instead of 25X our booth fee, there are some shows where we started making only 2X.  We used to think that the exposure made it worthwhile, but 2 days away, leaving the work space in a shambles, and then taking a week to catch up and recover?  Considering all of the true costs, including paying for the products and materials, getting help, credit card fees (and on and on and on), it might just be a negative balance.  If it rains, the loss can be immense.

There are only a couple places that are fun, relaxed, and worth that.

 It often feels like the smaller the crowd, the better the sales.  Also, 12 vendors versus 150 is much better for the vendors.

And you can never tell.  We've traveled to herb conferences that were shockingly good, and then there was one that barely paid for the gas, let alone any hotels or food along the way.

So... part of it is that the partners in crime have either split for the coast or retired from shows, and a large part of it is that it just isn't fun anymore.  Is anyone making any money?  Certainly not like at one time, before everything was available at the touch of a computer key and people waited all year for that one, big herb festival.  It would be great to stop hauling around tables and boxes and displays.  We've had a blast, but maybe it's time to let them go.

Again, we'd love to read your thoughts and comments on this subject.

Incense for a Swap

I can't believe it's been almost a month since we blogged!  Last month at this time, Molly had decided to go across the country with her cousin to see what the west coast had to offer.  She took care of a big festival for us, finished off her daytime job, tearfully said goodbye to her internship (and beloved mentor Susanna) at The Rosemary House, and set about packing and saying goodbye to her friends.
 

 Maryanne and I took time out after finishing the Sept/Oct issue to attend the Sage Apothecarian Gathering in Syracuse NY last weekend.  There was a swap, and I signed up for it, deciding to make incense.  Thought I'd share it here, since I absolutely love it.  I should note that the sandalwood has been around here for at least a decade (or more) and we grew the white sage. 

Giant chunk of pinon with a little white sage, and tiny test cones.

Here's the recipe and instructions:
Pinon and White Sage incense tiles
5 parts Makko pwd
5 parts Yellow Sandalwood pwd (red Santal works great, or sub any wood powder)
1 part White Sage pwd
1 part Pinon resin
1/2 part Salt Petre
1/2 part Gum Tragacanth
water to moisten - I used White Sage hydrosol

blended powders, ready to mix with liquid

Combine all ingredients to form a paste, adding more water if it doesn't come together (like play dough) or more of one of the powders if it is too wet.

We rolled the dough out between 2 sheets of freezer paper and scored it, transferring it onto the screen to dry. One could also make cones.

Tiles cut and laid out on a screen to dry.  Turned after a day, and dried another 2.

To burn incense tiles, fill small fireproof dish with sand, gravel, or something similar. Stand the tile in the sand, and light.

Making incense is fun and relatively simple.  We have many of the harder to find ingredients on our site.  CLICK HERE.

Debra's Icicle Pickles

(Fall) Memories of Country Pickles
Debra Sturdevant
From the Sept/Oct 16 issue of The Essential Herbal

 

Illustration also by Debra Sturdevant - The Country Artist

The seasons come, the seasons go. My family is long gone now but memories are well seated. I still live here on my beloved country hill where I spent my youth exploring fields and forests, catching fireflies in mom's Mason jars under the summer stars and sitting with Mom and Dad on the old country porch listening to stories I would carry on.  I still reside here on the hill and prepare for the long northern winter in the same manner my folks did. Dad was the gardener and my mother was the herbalist and  kitchen coordinator pairing their handed down skills to make this old house a home.

In September when I was back in school down in the valley I always wondered what my Mom was creating in her country kitchen as I watched the clock on the classroom wall waiting anxiously for the bus ride home. After what seemed like an eternity of travel on the old dusty roads and endless stops I would arrive at my own long driveway.

The fondest of all my Fall memories is the scent that greeted me emanating through the screen door of sweet and spicy Icicle pickles. I always tried to steal a chunk or two from the old black canner before she packed them  into a lined up army of steaming mason jars. I don't think any other garden harvest can compare to this sweet piece of heaven especially when old man winter arrives. Many folks like to hurry recipes in this hectic day and age but nothing can surpass the flavor rewarded from an old fashioned crock cured pickle that is removed daily to have spices and sugar added then heated sending the most lovely scent of cloves and spices throughout the house. Each Fall I bring a piece of my childhood back through the scent and taste of mom's wonderful pickles I now share with you...

Icicle Pickles

(crisp,spicy, and sweet)

About 24 pickling cucumbers (2gal)

Split, quartered, remove seeds if large.

1. Dissolve 1 pint canning salt in one gallon boiling water and pour over cukes in large enamel pan or crock. Cover and let stand three days

2. Drain and cover with fresh boiling water without salt let stand 24 hours

3. Drain and cover with fresh boiling water with alum the size of an egg. Let stand 24 hours

4. Drain

5. In separate pot mix:

    2 1/2 qts apple cider vinegar

    16 cups sugar

     2 tablespoons pickling spice

     1 teaspoon of whole cloves

     2 sticks of cinnamon

6. Bring liquid to a boil and pour over cucumbers and let stand 24 hours

7. Each of the next four days drain off the liquid, bring to a boil and pour over the pickles. On the fourth day can.

Mom added on the bottom of the yellowed recipe card in her own penciled handwriting "Yum!" and "Yum" they are.

Just Lemon Balm

Just Lemon Balm

Molly Sams
from Jul/Aug '16 Essential Herbal Magazine

When I first began studying herbalism seriously I fell in love with lemon balm.  Interning at TheRosemary House, one day Susanna was explaining to me the different uses and properties of general garden herbs.  When lemon balm came up in the conversation her eyes lit up.  It seemed like she was telling me this wonderful secret and I was thrilled to learn.

She explained that lemon balm never truly dies in the winter. The plant is always growing and if need be you can always dig it up out of the ground and smell that citrusy scent that lemon balm has. This plant has been used to combat symptoms of SAD (Seasonal Affective Disorder) for its lemony scent and taste.  It has a light, almost sweet taste and it smells absolutely heavenly (especially on a cold winter day).  Susanna described it as almost divine intervention that this plant will always be there for you in the winter.  And from that sentence on I was hooked.

Unlike just about anyone else who has grown lemon balm, my mother and I found it difficult at first. Since we moved to the house on the hill she was completely unable to plant it and keep it alive through the summer.  After hearing about the benefits of winter however, I was determined to make it work.  I took a nice sized plant from Susanna’s gardens (after asking of course) and begin to baby it for a whole summer. Every day I would go out and water it, make sure the dirt was loose and moist, and search for any mean bugs who may need to be relocated to our fields. After a season of babying my lemon balm I let fall and winter take over. Outside it was a constant barrage of cold and I was honestly unsure if the lemon balm would return. On the first warm day I ran out to see if the plant had popped back.  It had - with beautiful deep green leaves and as fragrant as ever. Needless to say a happy dance took place right that moment.

For others lemon balm thrives incredibly well in whatever situation it is in. They like well-drained soil with plenty of room (trust me it’ll grow), but unless you want it taking over every nook and cranny in your garden you may want to keep it contained. Lemon balm is well loved by pollinators. It’s Latin name Melissa (officinalis) actually means bee in Greek.

 Lemon balm is wonderful for those who suffer from SAD but is also incredibly tasty in teas and baked goods. It is used mainly for anxiety, insomnia, and indigestion. Lemon balm is a carminative, diaphoretic, and may reduce a fever. This plant is wonderful to give to little ones and fussy adults when they are sick with a cold or fever. You can also drink a tea after a large meal to fight off the symptoms of indigestion. It may also help you drift off to sleep afterward.  Some find it helpful blended with St John’s wort for nerve issues. 

This plant also has calming affects topically for sores, small wounds and cuts, and even herpes breakouts. Many use a diluted oil or tea to wash the wounds and because it has antibacterial properties have reported faster and/or better healing.  It is not recommended for individuals using thyroid medication.

Many have used the wash for a gentle acne treatment. My favorite way to use lemon balm topically is to mix a drop of oil into witch hazel as a toner.

For those who love history and herbs you may want to try your hand at Carmelite water. Nobles originally used this water after the Middle Ages to increase vigor and maintain a youthful appearance.

The Essential Herbal Magazine’s Carmelite Water

 (For one teapot)

2 t lemon balm

½ t lemon peel

½ t grated nutmeg

1 t angelica root

Steep for three to five minutes and enjoy by itself or with honey.

Lemon balm is an absolutely wonderful little plant that is incredibly strong-willed and still has plenty to show us.

Sizzling July/August '17 Issue is Out!

Our newest issue went into the mail a few days ago and we saved one just for you!  Visit The Essential Herbal and sign up today!  Here's the new cover and what you'll find inside:

TABLE OF CONTENTS

Field Notes from the Editor, Tina Sams

We’re zipping around, hitting festivals, and getting in some time to teach the things we love. Remembering why we do what we do!

About the cover—this winsome view of a blooming prairie on the cover has been painted by Aimee Bungard.

Angelica, Dr. Sharon Hagemann

Learn about this “giant, bold relative of parsley.” Culinary, growing, lore and medicinal information.

Growing with Kathy, Seasonal Maintenance, Kathy Musser

Organizing your gardening chores so you can enjoy your garden.

Lessons on Stewardship: Chinquapins, Chiggers, and Indian Pipes, Ruth Davis

Sometimes the natural world can communicate very clearly. We just need to listen.

Sangria and Toast, Rita Richardson

Perfect for those warm evenings after finishing in the garden, watching the world go by…

Six Herbs and Spices for a Cooler Summer, Marcy Lautanen Raleigh

“…when you’re feeling the summer heat, try adding these six herbs and spices into your diet, proven to actually cool down your body!”

Marvelous Marshmallow, Kristine Brown

All about this fabulous, soothing plant.

Summer Crafts, Tina Sams

Try one of these projects this summer.

The Ups and Downs of Trademarking, Angela M. Dellutri

Ever think about protecting your ideas legally? Read on…

List Article, Cold Teas

What are our favorite herbal blends for the hot months of summer? Here are ours.

Summer Soap Soiree, Marci Tsohonis

One phrase… “Champagne Hot Process Soap.” Okay???

Sweet Annie, Sandy Michelsen

Of all the artemisias, this fragrant, finely cut variety is a favorite of many.

Pestos and Pastas, Jackie Johnson

Dinner from the garden. Create your own pasta and the sauce to go with it.

Cheese Ball Pops, Sarah Liberta

Bite-sized treat on a stick.

SummerReads Sale!

Summertime is here and with it, afternoons in the hammock reading and snoozing.  All of our PDF's of back issues and books are on sale (25% off!) through the month of June.  This does not include subscriptions.
Use the code: SummerReads upon checkout, and the discount will be automatically deducted.

BOOKS

BACK ISSUES

The reading is pure pleasure, and you'll learn without even noticing.

Troches - Little Cakes

 

 Earlier today I made a batch of troches because I needed to be sure about a recipe that's going in a book that will be debuted at a festival next week.  I wanted to share Kathleen's website, but it isn't there anymore.  So here's the article from the magazine with my pictures added.

 

Historic Herbal: Troches
From The Essential Herbal Magazine, Sept/Oct ‘10

www.essentialherbal.com

by Kathleen Setzer

 Their Purpose
Known as Troches, or in Latin as Placentula 'little cakes' after their finished shape, these handy herbal lozenges have an impressively long history. Troches were created to allow powdered herbs to be carried lightly, kept fresh longer and to slowly dissolve within the mouth when taken. The intent of dissolving made troches particularly useful for ailments related to the respiratory system and irritations of the mouth. Troches were also used in remedies that called for a slow release of the herbs that made up the lozenge.
A Brief History
Some of the earliest surviving documentation of troches come from ancient Rome, particularly from the work of prolific physician and philosopher, Claudius Galen. In these works, Galen shares much of his own knowledge as well as preserving the knowledge from students of Hippocrates from the 4th century B.C.E. to Greek physicians of the 1st century C.E. Praised in a variety of medical texts from the days of Galen in the 2nd century until the modern era where they are still used by compounding pharmacists, the troche has long proven it's worth.
Method of Preparation
The preparation of troches has not changed much over the years, though modern presses and cutters can be used if you don't wish to flatten the paste by hand. Below is an explanation of how to prepare troches.

Ingredients all ready to turn into powder.

- First, powder herbs for your troches
  (Create as fine a powder as you possibly can. Try using a coffee grinder to speed up the process.)
- Sieve the powdered herbs to remove larger pieces
- Begin a mucilage the night before you intend to make your troches

Tragacanth mixed with water and rose geranium hydrosol.

 (See directions for making a mucilage below)

- Add the powdered herbs to your mucilage to form a thick paste

A touch of honey, a sprinkle of stevia, and some of the mucilage turn this into dough.

- Roll a bit of the paste into a small ball between your palms
- Flatten each ball with your fingertips
- Leave the flattened disks out on a surface where they can evenly dry undisturbed for at least two days 

We'll flip these tonight, and then again tomorrow morning.  They'll be dry in a day or two.

- Take precautions to avoid mold by making sure your troches have even exposure to air
- Store the finished troches in a pot for later use
Making a Mucilage
Historically, mucilage was made with a number of different ingredients that basically boil down to two things: a liquid and a thickening agent. The liquids used included things such as: rose water, distilled water, orange flower water, wine, juice of plantain, juice of liquorice, syrup of violets or even purslane water depending on the intent of the recipe. The thickeners used included gum arabic, gum tragacanth, mucilage of quince seeds and agarick.
The easiest mucilage for experimenting will be 1/4c of distilled water and 1/8 tsp of gum tragacanth. With this mucilage you can easily add in a few tablespoons of dried, powdered herbs to practice making troches. Find gum tragacanth HERE
Choosing Your Herbs
As you choose the herbs to create troches, keep in mind what you intend to use them for and keep the mixture simple. Try to choose herbs that will taste good together, and remember that you may want to add sugar or honey to sweeten your troches once you get an idea of how the final product will taste. Chose a modern combination of herbs from below as a starting point. Based on your knowledge of herbs and safety, you can easily be creative from there.
- Lemon Balm, for soothing abrasions in the mouth and lightening one's mood.
- Liquorice and Horehound, to reduce rough coughing during a cold.
- Linden and Lavender, to ease a cantankerous disposition and soothe the nerves.
A Historic Redaction
A combination adapted from a recipe attributed to Servillius Damocrates, this type of troche was traditionally regarded as warming to the heart.
1 part Saffron
1 part Myrrh
2 parts Roses
A mucilage of gum (arabic or tragacanth) and wine
- Following the directions under the "method of preparation"section, create your troches.

 Resources

Schulz, V., Hänsel, R., Blumenthal, M.& Tyler, V.E. . (2007). Rational phytotherapy: a reference guide for physicians and pharmacists. McGraw-Hill.

 Green, J. (2000) The herbal medicine-maker's handbook: a home manual. Crossing Press.

 Prioreschi, P. (1998) Roman medicine (a history of medicine). Horatius Press

 Thacher, J., Currie, J. (1831) The american dispensatory, containing the natural, chemical, pharmaceutical and medical history of the different substances employed in medicine. Carey & Lea.