Signs of Spring around here

First, are these new shoes we found at a little shop in Lititz. They are called "Funky Feet" and come in a variety of designs. These are a little too lively for me, and I wish I'd opted for something a bit more subdued. At only $20, these will probably go to Molly and I'll go back for something quieter. Don't get me wrong, I adore them. But at 51, they seem to mock me.

Next up, the creamy yellow crocuses outside the front door. The color is soft and gentle. It's kind of unusual, since generally the yellow crocuses are more riotous and golden. These are more buttery.
They've been buried under the snow twice since the first bloom, but don't seem any worse for wear.
I was wandering around earlier and noticed that some daylilies and hydrangeas need to be transplated.
The elderberry that was stomped into oblivion over the Christmas tree season seems to be making a comeback! Yay! And the J. Artichokes appear to be a big favorite with the groundhogs around here. They are laying all over the ground - partially eaten, with those big "munch marks" all over them. But there are still plenty for everyone. I'm having not-so-pleasant images of the tiny bits that they are gnawing sprouting up all over the place.

It's about time to wander down by the creek. Lots and lots of mud down there. In another month we'll be able to see if all the natives we transplanted last year made it. VA Bluebells, Trillium, Wild Ginger, Dutchman's Breeches.... I can't wait!

Almost Foraging Time Again!

The chickweed never did die off around here, but so many other greens are starting to pop up. It's time to mention the cookbook "Wild Foods for Every Table". Blogger seems to be having issues with photos at the moment (ggrrrrr...), but we'll load the cover later.
This cookbook amazed me as it came together! Not just typical recipes that foragers have known for years, but terrific innovative and interesting recipes that use the wild veggies in a way we aren't all used to - as a regular part of the the diet.
The recipes are incredible - for delightful soups, salads, main courses, side dishes, and desserts - as well as scrumptious dips, appetizers, and beverages. They came from experts in the field, and from people like me - who have been passionately learning about wild edibles for years.

My first recipes came from Billy Joe Tatum's Wild Foods Fieldguide and Cookbook. I adore that book, and still reach for it first for many plants. It is in sorry shape. This book isn't a fieldguide, but there are some pictures and some essays to help the novice get started. Wouldn't it be great if someday, somebody felt the same way about this cookbook as I do about Billy Joe's book?

Some other great wild foods books:
Edible Wild Plants - Peterson Field Guides - Lee Allen Peterson
Medicinal Plants Field Guide - Peterson Field Guides Steven Foster/James Duke
Using Wild and Wayside Plants - Nelson Coon
Weeds of the Northern U.S. and Canada - Royer and Dickinson
Field Guide to Edible Wild Plants - Badford Angier
Edible Wild Plants, A North American Field Guide - Elias & Dykeman
The Forager's Harvest - Samuel Thayer
Books by Steve Brill
Books by Peter Gail

I could go on and on - but beginning with a good field guide is important. Most larger bookstores have section devoted to Field Guides and/or Nature. Look for titles that involve the words Edible Wild Plants, Wild Food, Weeds, and Foraging.
If, every year, you could add one wild green to your diet and feel comfortable with it - how to find it, prepare it, and store it - think how much more diverse your diet would be, and how much more self-reliant! Most people only eat a few vegetables to begin with (tsk, tsk) so learning 6 or 8 wild veggies and a similar number of wild fruits and nuts can take you a giant step towards being able to find your own food.
Some people know a lot about wild grains and mushrooms too. Add a rabbit or pheasant from time to time, and a couple chickens and goats. Suddenly, the grocery store is taking a lot less money out of your pocket each week.

Welcome Spring!

I'm just a couple days late welcoming spring, but with the snow just melting from the yard, not too many people noticed.
Today was an "open the windows!" kind of day, and all the dust-bunnies blew out from under the furniture. It felt wonderful! The birds are certainly making the most of the longer days, and their calls and songs fill the air. The pine trees in the tree farm below the office window is home to thousands. They perch on the uppermost tips of the trees singing to each other. Just last week I threw seed out on top of the snow to get them through the last of the winter. We are lucky enough to be watching some partridges outside this year. They were raised and released last spring, and some of them have stuck around. Gorgeous birds, they scurry more than they fly, and they make a soft "chukking" sound. I hope there is a nest nearby.
We managed to get the next issue of the magazine off to the printer today. It might have been a record! The deadline was the 15th, and we dawdled the first couple of days. This issue went together so smoothly - we were amazed. But - we did have to add pages again. The list question for this issue invited readers to send 100 words about themselves, and we were amazed how many responses we got. We think that everyone will be interested to see who they are sharing their recipes and ideas with - and we were fascinated with the intros. We also had a contest for a cover illustration. The winner (by Deborah Stiffler) is above, a photo of pansies and johnny-jump-ups. It was also a Readers' Spotlight issue. We had several new and innovative products to review. Then there were oodles of wonderful articles, recipes and crafts. When we get them in the mail, I'll post the cover and table of contents.
It's been a busy winter, but nothing compared to the spring that is gearing up. Hang on! It's going to be a bumpy ride!

just a quick hello

I've been a bad blogger!
It's been so busy around here. This time of year should be slow and easy, but that hasn't been the case at all.
We just finished up the on-line incense class, and it was really fun! I think everyone had a good time and if they haven't already, they will wind up with a couple nice batches of nice incense. It lasted a week, and the pace was perfect for me.
We thought we'd have soap into the early part of summer after all that we made for the farm show, but it looks like we need to make quite a bit. We'll be working on that in the coming days in between work on the magazine.
The next issue is in the works. We've got all the articles and ads, and we have a winning photo for the cover. We had a contest on the Yahoo group, and of the several entries, Deborah Stiffler won with a beautiful shot of violas. We'll start putting it all together in earnest tomorrow, and hope to have it off to the printer by the end of the week so it can go out in plenty of time to be there before May comes around.
We also just finished up a show. It was ugly. We have to try new things every so often, and sometimes it is just to remind ourselves to stick to our own rules. Ug!!! The foot of snow we got up here on the hill made the last day of the show particularly hairy, and we'll just put that all behind us now. Weather has not been our friend this year.

One nice herbal note - I ordered 6 blueberry bushes from Papa Geno's the other day which should ship the beginning of next month. I can't wait to get them into the ground. Molly is a nut for blueberries and will sit and eat a quart of them (without sharing, I might add). It will be lovely to have more berries than she can eat! Maybe I'll get some. I'd love to learn to make fruit leather with them, and possibly juice and paste.

Lancaster County Soapworks in the News!

Good clean fun / Making soap and cracking jokes is all in a day's work at Lancaster County Soapworks

By Catherine MolitorisLancaster New Era
Published: Mar 09, 2007 10:13 AM EST
LANCASTER - Maryanne Schwartz wants washing up to be an uplifting experience.

Schwartz operates Lancaster County Soapworks Etc. from her Manheim home, where she makes a variety of homemade soaps and aromatherapy products.

"Our soap is much more moisturizing than what we call 'corporate' soap," says Schwartz, who gets help running the business from her sister, Tina Sams. "There is an overabundance of oil in our soap. It's super-fatted and full of glycerin."

Schwartz, 59, may be cleaning up now, but she didn't start out determined to make soap.

She and Sams operated an herb business at the Pennsylvania Renaissance Faire — where they became affectionately known as the "Twisted Sisters" — and ran the Herb Basket in Landisville from 1994 to 2000.

Although they were happy with herbs — Sams, 51, continues to publish The Essential Herbal magazine — they were always looking for something else.

Raised by a single mother with three other siblings, the sisters knew firsthand what it was like to run a business.

"Our mother was a real entrepreneur," Sams says, noting that their mom operated an in-home answering service and baby-sitting business. "We were raised around business."

One day, after reading an article on making soap, Schwartz decided to try it. She invited her sister over, and they began what they thought would be a simple process.

"We thought, 'Why should we buy soap when we can make it ourselves?' " Schwartz says. "It'll be easy."

They didn't even let a lack of instructions deter them.

"Today, if you want to make soap, it's all over the Internet how to do it, but back then, there weren't a lot of resources for us," Schwartz says. "Literally, the instructions we found said, 'Put this with this, stir it up and sell it.' "

While Sams' daughter was at preschool, the sisters started making soap.

It didn't turn out well.

"We stirred, and we stirred and we were still stirring when nursery school was over," Schwartz says.

"We should have known," Sams laughs. "Nothing's ever easy for us.

"Still, the women were determined.

"For some reason, we stuck with it," Schwartz says. "We kept trying, and we still aren't sure what happened, but something clicked, and at some point, suddenly, soap happened."

Their first successful batch was lye-heavy and brittle, but it was soap nonetheless.

"We finished a batch, put it out to cure for two weeks and came to see it," Schwartz says. "When I walked in (the workroom), it smelled like soap ... I went to wash off (residue), and it started to make suds. I yelled out, 'Tina! Get in here! It's sudsy!' "

That moment — what Sams calls "achieving soapdom" — was all the inspiration the sisters needed to perfect their product.

Before long, Schwartz was adding flavoring oils, food coloring and any experimental ingredients she and Sams could come up with to make their soap as good as it could be.

"We tried peppermint, paprika, cocoa — you name it," Schwartz says.

Joking about their grocery shopping in the early days, she says checking out with a basket full of anything from cans of lye to distilled water, Crisco, aloe gel, carrot juice and baby oatmeal was always an interesting experience.

"We would usually assure the checkout people that we were making soap, not planning to dissolve any bodies," Schwartz says.

After much trial and error, the sisters were convinced they had a desirable product, which they took to the Landis Valley Herb Faire.

"We said, 'If we sell two bars, we'll consider it a success,' " Schwartz remembers.

They sold 22, and Lancaster County Soapworks was born in 2000.

Customers liked the soap's moisturizing nature and unique scents.

"With commercial soap, the maker extracts the glycerin for other uses," Schwartz says. "Our soap is very moisturizing."

Their No. 1 seller is lavender soap, but they offer many other options, including apple, mint, green tea, blackberry sage, apricot freesia and a blend they call "Wise Woman."

"We have patchouli and sandalwood — we have all the hippie products," Schwartz says.

Their "Happy Wanderer" soap, made with jewelweed, is particularly good for combating poison ivy or insect bites. "Wise Guy" is made with beer instead of water.

Schwartz's products are available in local stores, including the Amish Farm and House in Lancaster and The Old Candle Barn in Intercourse, and she and Sams are building a budding wholesale business, with clients as far away as Florida and Wisconsin.

Schwartz says her most frequently asked question is, "How long does the soap last?"

A lot depends on the user, she says."Are you a hairy man? It won't last as long," she laughs. "You can prolong the soap by letting it dry out between uses and not letting it sit in water."

Along with soap, Lancaster County Soapworks offers "sniffing jars" — blends of herbs that battle anything from sinus stuffiness to PMS.

Sams has developed a line of hydrosols, an essential oil-type aromatherapy product, and the sisters also sell shower sprays and bath scrubs.

Schwartz and Sams are not sure what the future holds, but they plan to continue working for themselves as long as possible.

"We get to play every day," Sams says. "There's a little ballet we do when we make soap. We can anticipate each other's moves. It's great."

Adds Schwartz, "We don't know what our future plans are, but whatever we do, it'll be fun."

FOR YOUR INFORMATION

To learn more about Lancaster County Soapworks Etc., 2839 Hossler Road, Manheim, call 653-5666, or visit www.lancastersoaps.com.

CONTACT US: cmolitoris@LNPnews.com or 291-8758 (Lancaster Newspaper)

Recipes for Nettles in the local paper!

It was a week ago Sunday, and the Lancaster Sunday News ran an article about how to gather, clean, and prepare nettles. I was so thrilled! This veggie is incredibly nutritious, fairly easily found in this part of the country - and most of all, the recipes are becoming mainstream. Every forager is at some point amazed that people lost in the wilderness find nothing to eat, while sitting on a mound of chickweed or lamb's quarters, burdock or sweet violet. So it is with great pleasure that I've shared these recipes with some of the foraging groups, and now with you!


Nettle Tapenade Crostini with Anchovies
This was adapted from David LeFevre, executive chef at Water Grill restaurant in Los Angeles:

Crostini:
2 garlic cloves, minced
2 Tbsp olive oil
Salt and freshly ground black pepper
10 slices crusty French bread, sliced on the bias

In a small pan over low heat, cook the garlic in the olive oil until soft but not browned. 1 to 2 minutes. Season with salt and pepper and brush the slices of bread with the mixture.
Grill the bread (you can use a stove top grill) over medium heat until golden brown and crunchy. Reserve.

Tapenade and assembly:
2 Tbsp minced onion
5 cloves garlic minced
1 Tbsp olive oil
6 c stinging nettle leaves, washed
3/8 c chicken stock
1/3 c kalamata olives, pitted and chopped
1/2 c chopped sun-dried tomatoes
2 Tbsp chopped fresh basil
1/4 c chopped fresh oregano
20 marinated white anchovy fillets

In a large saute pan over medium heat, cook the onion and garlic in the olive oil until they begin to sweat. 1 to 2 minutes. Add the nettles and cook until wilted, about 3 minutes.
Add the chicken stock and braise until the greens are soft and the liquid is evaporated. Remove from the heat and cool. On a cutting board, mince the nettle mixture and put it into a mixing bowl. Add the olives, sun-dried tomatoes and herbs.

Place about 2 Tbsp tapenade onto each crostino, then top with 2 anchovy fillets. Serve immediately.

Servings: makes 10 crostini.
Each crostino = 117 calories; 5 grams protein; 11 grams carbohydrates; 1 gram fiber; 6 grams fat; 1 gram saturated fat; 7 milligrams cholesterol; 502 milligrams sodium.


and another from the local paper:
Nettle Frittata with Green Garlic and Ricotta
adapted from "Local Flavors" by Deborah Madison

3 c washed nettle leaves
2 T olive oil
1 head green garlic, minced (or substitute 2 garlic cloves)
1 c finely chopped onion
sea salt and freshly ground pepper
8 large eggs
1/3 c pecorino Romano, grated
1/2 c ricotta
1 T unsalted butter

Heat the broiler, Bring a large pot of water to a boil for the nettles and, using tongs or rubber gloves, put them into the water and blanch them for about 1 minute. Drain and when cool enough to handle, press out the water, chop into a rough cut and reserve.

Warm the olive oil in 10-inch skillet. Add the garlic and onion and cook over low heat until softened, about 5 minutes. Add the nettles and season with salt and pepper.

Beat the eggs with 1/2 teaspoon salt, then stir the nettle and onion mixture into the bowl and add the pecorino. Add the ricotta, leaving it a little streaky.

Wipe out the skillet and return it to the heat with the butter. When the butter has foamed and then subsided, pour in the egg mixture. Stir until the ingredients are emulsified. Turn the heat to medium-low and cook until the eggs have set up around the edges and are golden on the bottom, about 6-7 minutes. The center will still be slightly jiggly.

Slide the pan under the broiler and cook until the top is set and golden, about 1 minute. Check to see that the eggs are cooked (the frittata should be set in the center); cool slightly or to room temperature before serving.

Servings:6
Each serving: 233 calories; 14 grams protein; 5 grams carbohydrates; 1 gram fiber; 18 grams fat; 7 grams saturated fat; 304 milligrams cholesterol; 430 milligrams sodium.

On-line Incense Making Class

I'm really excited to announce something we're going to be trying here at The Essential Herbal! Our first ever on-line class. We're going to be teaching how to make self-igniting incense cones from the powders of herbs, resins, and Sandalwood. There will also be discussion of loose incense, smudge, and safe ways to burn the incense. We are creating a special package of materials - enough to make about 24 cones of 2 different varieties - just for the class ($20, includes registration and shipping), so you can work along with everyone else - or, if you'd rather just "sit in" the registration is only $5. Materials kits will start shipping March 1.
Our Yahoo group was telling us how much they wanted some classes, so it seemed like time to give it a try. I've been trying to figure out exactly how to do it so that everyone who wanted to could participate in their own time frame. I once taught a class in a forum set-up, and it didn't feel right - 4 hours spent hitting the refresh key. So, we've "reserved" a Yahoo list just for classes. We'll be able to post lots of pictures, and lots of instruction. The group will be relatively small, so without the intimidation of a large group, questions and answers should be flying. The people on our regular group are a very friendly gang. Even though this is not exclusive to the group, I'm looking forward to being able to jabber in a smaller group about one subject.
The class will run from March 12 through March 18. Materials must be ordered by the 7th in order to be delivered in time. Registration with no materials will be open until March 11. On the 10th, we'll send out invitations for the new Yahoo group to those who are registered. That will give everyone time to get there, and if anyone has a problem, we'll have a chance to straighten it out.
Want to join us? There is a button at the very top of the left hand navigation bar on our website.

Snowy Dazy

Here in PA, the ice storm from last week is still having an effect on travel and the sub-freezing temps are going to hang on for a couple more days.
This is the front door of the house. The ice on the roof is a couple of inches thick, and although this door isn't being used (it would require some serious chipping - that isn't snow, it's ice on the ground) I think about how dangerous it would be should it slide off when a door is slammed.
I can stand on the surface of the "snow" and not leave so much as a footprint. Very unusual.
Yesterday was the first time I *voluntarily* hit the road in the car since the storm. No doubt about it, I am a big chicken. Anyway, the roads are now somewhat clear, with drifts and 4" ice ruts. It looks beautiful out there, though.
I took some pictures from the car. First was the horse meadow down the road. They have over a dozen of these gorgeous animals, and they were out having a tough time finding a little grass to munch. They are at quite a distance, and my little Kodak doesn't do the scene justice.

This is a little stream called Back Run. I stopped on the bridge to take a picture. Usually there are a couple of horses playing in this meadow, but they weren't out yesterday.
The fence around the tree protect it from the horse chewing on the bark.
So that's some of the scenery getting to the closest town. The grocery store was an interesting sight. Many of the shelves were bare, and I realized that delivery trucks weren't able to bring in any new shipments last week. They must have been dropping stuff all weekend, because the aisles had piles of boxes all over the place. Considering that many people hadn't been out to shop for a week, it was a bit of a madhouse.
Ok. Enough of this stuff. Bring on the SPRING!!!

Chickweed

My description of chickweed: The leaves are typically about the size of a pinky fingernail, although in the lushness of spring before they bloom, I've seen them up to an inch long and nearly as wide. Leaves are emerald green and smooth. They grow in sets, across from each other on the stem, and they almost hug the stem at the base of each leaf - not having leaf stems. There are spaces along the stem of about 1 - 1/2" between leaf sets. Shooting out from where the leaves hug the stem, are tiny stems which hold the flowers. These flower stems are almost as thin as horsehair. The flowers are white, about 1/4" across, and each appears to have 10 petals. There are really only 5 though, because each petal is deeply divided. The sepals are longer than the petals. The stem is round, mostly green with a purplish blush sometimes. When you crush it, you can feel the crunchiness of it, but it isn't hollow. Sometimes the stems are a little hairy. The one I am looking at is not. They have a single row of tiny hairs. At each leaf axis, the hair will grow on a different side of the stem, like a spiral. After reaching a height of about 3", the stems grow along the ground, and can be several feet long.

A selection from Wild Foods for Every Table
by Tina Sams of The Essential Herbal
Chickweed Stellaria mediaCaryophyllaceae
by Gail Faith Edwards

Chickweed, bright electric green with those pretty little white star shapedflowers, is one of my all time favorites of the wild edible herbs. Also known as stitchwort or starweed, chickweed is a storehouse of vitamins and minerals including iron, calcium, magnesium, manganese, silicon, zinc, phosphorus, potassium, protein, sodium, copper, carotenes, and vitamins B and C! Frequent consumption of fresh chickweed helps strengthen all systems and rebuild vitality. Some people steam it, like spinach, but I prefer it raw. Chickweed is an excellent nourisher for those recovering from an illness or surgery, those dealing with AIDS or a wasting disease, the anemic and the elderly. Chickweed has great healing, cooling, drawing, and dissolving abilities. Try it when you want to bring a boil or pimple to a head, dry up herpes blisters, clean up an infected wound, or extract a splinter. Applied as a poultice, chickweed stops infection by weakening bacteria cell walls.

To use fresh chickweed as a poultice, simply apply the bruised leaves directly, covering the plant matter with a thin layer of gauze or a cabbage leaf. When the plant material gets warm, remove and discard it. Poultice again with fresh chickweed as necessary.

When stung by a bee one summer, my son's lower arm swelled to an alarming size and became very hot to the touch. We poulticed with fresh chickweed and within 20 minutes the swelling and heat were considerably diminished, and by morning, completely gone. Infused oil of chickweed helps heal minor skin irritations, diaper rash, fever blisters, and bug bites. Chickweed also has an excellent reputation for aiding those dealing with eye problems including infections, sties, conjunctivitis (pink eye), and tired, sore, inflamed, irritated eyes.

Chickweed tincture (25-40 drops, 4 times daily), dependably dissolves ovarian cysts and reduces swollen glands. Many American Indians used it as a remedy against cancer. Chickweed's ability to weaken bacteria, combined with its cooling and expectorant actions, makes an awesome ally for those dealing with bronchial problems, chest colds, pneumonia, or asthma. I cook fresh chickweed in boiling water and use a cup of this broth, or 20-40 drops of tincture, at least twice a day. Chickweed's alkalinizing properties benefit those with chronic infections of the bladder and urinary tract, including chronic cystitis. But it may take20-40 drops of tincture daily for at least three months to correct such problems.

Chickweed has been called nature's diet herb. It contains soapy-like substances called saponins which break down fat cells, sometimes with phenomenal results. Chickweed also nourishes and regulates thyroid function and balances the metabolism. Chickweed is a joint-oiler and an excellent choice for those dealing with arthritis, rheumatism, and gout. I find consistent use of the tincture, 20-30 drops three times daily, reduces pain and swelling, inflammation, and itching. Chickweed in the daily diet, eaten fresh by the handful or in salads, helps soothe and heal these conditions, as does the infusion, the tincture, and frequent poultices on the affected area.

You don't have to be ill to benefit from chickweed! Nutritive chickweed is a friend to the healthy that want to stay that way. Chickweed is an abundant weed in some gardens. Around our place, it likes shady damp areas with rich soil. You may find it growing in the pot with your houseplants! Chickweed has small, light green leaves and sprawling stems. It can be gathered anytime it is green and vibrant, before, during, or after the little, white, star-like flowers show. In the winter you can dig it up from under the snow! Chickweed is an annual, so it makes a lot of seeds -enough to feed the songbirds and self-seed readily.I gather fresh chickweed for salads and use only fresh chickweed for poultices, tinctures, vinegars, or infused oils. Dry chickweed has lost most of its medicinal value.

On being provincial, a short rant

Most days, I truly love this job. Being the editor of The Essential Herbal magazine is a pleasure and a joy. Every now and then, a day comes along that isn't quite as enjoyable. This has been one of those days.
The magazine, in conjunction with co-listmom Michele at Possum Creek Herb Farm has a great Yahoo group. Many of our subscribers have joined, as well as Michele's customers, along with some who are just herb enthusiasts and found us. It is mostly women, and we talk about everything under the sun. We both do 99% of our business in North America, so our members are mostly from North America. It is usually close to "on topic", but there's weather, kids, and all of the other things that make up our days, as well. The list helps me come up with some great articles, and it feels like a big group of friends.
Overnight, I was bombarded with requests to join from males on another continent. Not a single woman. Considering that just last week my credit card number had to be canceled due to its being hi-jacked somehow in that same continent, I was leery. It seemed prudent to put the newcomers on moderated status. Hah! That was not good enough. New links went up on the home page, and members who posted started getting private emails from these guys. Out they went, links and all. I posted a warning to the group.
Am I being narrow-minded and provincial? Maybe. Do I intend to do everything necessary to retain the friendly, trusting integrity of the group? Absolutely.
Because here's the thing: we aren't all that interested in quantity. We aren't all that interested in self-proclaimed experts coming to share their genius, thank you very much.
We ARE interested in making sure that our customers have a safe, secure place to chat without having to worry about spammers, scammers, and crooks.
So if I reacted harshly, those are the breaks.
Like I said, some days aren't as pleasant as others.

Sleezzard!!!!

This is a hum-dinger we're having right now. Yesterday was snow all day long. It was fine powder, and although dangerously slick to drive in, it was easily managed with a broom and shovel here at the house. But something eerie happened overnight, and I woke up several times to the sound of tiny ice pellets hurling themselves against the bedroom windows.
We are now firmly entrenched in what can only be called a "sleezzard". Sleet coming down in blizzard conditions. I can only imagine the quantity of snow we'd be having if this were fluffy and white instead of compact and hard.
The house is rapidly becoming encased in ice. All of the windows are now covered and caked with these ice balls, and I can only see outside through a couple of them. The temperature is supposed to dip sharply as the day progresses, so I think I'll need to find a pick axe to clear the doorway.
Maybe I spoke too quickly about the onion snow the other day. This isn't it either. Dang!

Update: I was able to get through the 2' ice drift that wedged against the front door, and dug the porch out. It has now changed to snow. I think Jack Nicholson walked by carrying an axe.

What's cookin' at Torchsong's studio?

I want to post this picture of my sister's latest work. I am tremendously proud of the stuff she pulls out of the glass kiln, and so without further ado, these babies are approximately 1.5 - 2", and look fabulous as pendants:

Teaser for the Mar/Apr '07 issue of The Essential Herbal

It's about time to let the cat out of the bag for the upcoming issue. Here's the cover. Last year one of the women on the list posted a picture of herself in her gardening get-up. It was pretty cute, and she was covered from hat to boot.
We thought about that picture and about the snow that sometimes falls during these months, and this is what we came up with.

Table of Contents

Crossword Puzzle
Field Notes
Natural Easter Egg Dyes, Betsy May
Never Enough Thyme, Susanna Reppert
Spring Clean/Spring Cleanse, Kristine Brown
Kids Korner, Karen Hegre
Cooking with Lemon Balm, Sarah Liberta
Suburban Herbie, Geri Burgert
Plant some Fenugreek this Spring, Theresa Kavi
Tasty Tea Herbs, Susan Evans
Medicine and Beauty from the Sea, Gail Faith Edwards
Asthma/Chronic Bronchitis Treatment, Jeanne Rose
List Article, Salves & Balms
Winter with No Snow, Mary Ellen Wilcox
Elder, a Tree for All Reasons, Maureen Rogers
Lavender Cookies and Lavender Chicken, Myra Bonhage-Hale

I really like to wait until every single issue has been mailed to subscribers, shops, advertisers, and writers before posting the newest issue of The Essential Herbal. One of the test copies were delivered today, so that means everyone will see them in the next couple of weeks.
The cover is even more appropriate than we'd suspected, as (at least here) another storm is headed this way. I did feel bad addressing a copy to Australia, knowing that they are baking there right now.
By the way, this is a good time to get those ducks in a row and get your copy of Wild Foods for Every Table (available at the web site) so you'll be ready when the little greenies start popping their heads above the soil. The recipes inside have been submitted by some of the experts in the field, and lots of people who have been quietly foraging all their lives. You can dine freely (and we do mean freely) from the weeds growing all around you - and dine well! These aren't recipes for stack-o-weeds, folks. These are delicious soups, desserts, main dishes, and beverages. There are dips, appetizers, salads, and side dishes too. You won't regret it.

Plants and Seeds - where, oh where?

I know I'm a big old whiner. It was only a couple of weeks ago I was longing for the winter to get here, but now I'm ready for spring. Enough cold, time for gardens!
Plants are easy for me to get! Michele at Possum Creek has great plants, and Kathy of Cloverleaf Herb Farm is right over the hill. Besides that, Landis Valley Herb Faire is just a few days before our "safe to plant" date here - May 15.
Seeds, on the other hand, are something I'm just now having the space to work with. Before, it seemed better to just buy 2 or 3 plants of the ones I've wanted. Lavender, rosemary, and basil will stay that way, along with some of the more unusual ones, but now I can have ROWS of great veggies for the table, and fragrant herbs for the still.
So a couple of weeks ago, I asked the list for some recommendations of their favorite sources for seeds. They supplied lots! Here they are:

Rare Seeds
Thyme Garden
Seeds of Change
Richter's
Pine Tree Garden
Nichols Garden Nursery
Johnny's Selected Seeds
Horizon Herbs
Seed Savers Exchange

I'll be ordering catalogs today. Hope it isn't too late to get the varieties I'll want.

The doldrums of winter

Around here at The Essential Herbal, we usually think of February and March as "the dead" of winter. In the past, that has been the case. The Mar/Apr issue is all but out the door, and there isn't a festival or plant sale for months. So that would normally mean lots of reading, cleaning the house, and winter snoozes. This year that doesn't seem to be happening.
It started out several months ago, when Sarah Liberta asked if we'd come down and do an herb program in Baton Rouge in the beginning of May. I've been promising Sarah for (literally) years, so decided this was the year. It should be lots of fun, and I'll post more details as the time approaches.
Then of course we wound up taking part in the Farm Show. That seriously cut into our down time, right from the git go.
Little by little, the calendar is starting to fill up.
There's a wholesale presentation on the 11th.
A one-day trip to NYC on the 15th.
On the 21st, we're going to try a daytime class - incense making - at Radiance (717-290-1517 to register) at 1 pm. I've never done one in the daytime, so it should be interesting. There are already some sign ups, so if you're in the area, it is $12 and you'll get to take home some cones that you've made yourself from powders of wood, resin, and botanicals.
March looks deceptively empty, but I know that is the month that wholesale orders start to pelt my sister's soap business. We'll be up to our elbows with shrinkwrap, packing materials, and boxes.
Right now it seems that everyone on the Yahoo list is reading (or re-reading) the Outlander series. I've just begun the first book, but everytime I settle in to read my eyes fall shut.
Last week we were yakking about chickweed. It made me remember the 8 ounces of tincture I made up last year, and since I've gotten seriously involved in getting in shape for the coming gardening season. So, that's part of the plan. Let's see if it helps, shall we?

Herbal Puzzles With Words

In each issue of The Essential Herbal magazine, we put together an herbal crossword puzzle. Occasionally we slip in a Word Scramble, or a Word Search, but usually it is a crossword. The herbal word puzzles are usually linked to the season, or like the one below, may be specific to a particular interest. We like to think that there are groups out there using them in their herb meetings, bus trips, and including them in various hand-outs (with proper credit given, of course). The layout of this blog doesn't allow for the size needed for a crossword, so a Word Scramble will be offered. If you're looking for something like this for your herb gathering, email me. You must give credit to The Essential Herbal magazine, but otherwise, it is free to use.

Herbal Word Scramble (Wild Edibles Foraging)

1. LROEM.............................................. _ _ _ _ _
2. AEUNLSPR................................... _ _ _ _ _ _ _ _
3. DWLI OERS.................................. _ _ _ _ _ _ _ _
4. RRSETWSCEA........................... _ _ _ _ _ _ _ _ _ _
5. LSMBA TRQRUAES ............ _ _ _ _ _ _ _ _ _ _ _ _ _
6. EELLU BNGBOIS ................. _ _ _ _ _ _ _ _ _ _ _ _
7. MSARP.............................................. _ _ _ _ _
8. RAASFSSAS............................... _ _ _ _ _ _ _ _ _
9. ALSISYF ....................................... _ _ _ _ _ _ _
10. ICBRH .............................................. _ _ _ _ _
11. TITACSLA................................... _ _ _ _ _ _ _ _
12. CBLAK NLWASTU................ _ _ _ _ _ _ _ _ _ _ _ _
13. ANECILGA................................... _ _ _ _ _ _ _ _
14. IRNTWFGDCALI.................... _ _ _ _ _ _ _ _ _ _ _ _
15. WEDSEEA....................................... _ _ _ _ _ _ _
16. DFLIE IUEDG............................ _ _ _ _ _ _ _ _ _ _
17. BLEEYRERRD............................ _ _ _ _ _ _ _ _ _ _
18. RCOLEV........................................... _ _ _ _ _ _
19. BCLYAKERRB........................... _ _ _ _ _ _ _ _ _ _
20. EPPALAYM................................... _ _ _ _ _ _ _ _
21. EIKEHDCWC................................ _ _ _ _ _ _ _ _ _
22. EPAML ............................................... _ _ _ _ _
23. DFDDLEHIEA............................. _ _ _ _ _ _ _ _ _ _
24. YRBRLEMU.................................... _ _ _ _ _ _ _ _
25. RUBEDD............................................ _ _ _ _ _ _

from The Essential Herbal magazine, www.essentialherbal.com
1354 N. Strickler Rd. Manheim, PA 17545

The answers will be posted in the comments section.

Last night we got about an inch of snow. Since a cold front was headed in (and seems to have arrived), I'm hoping it is enough to give the plants outside a little bit of insulation. I remember as a child, being perplexed about citrus growers spraying water over developing fruit to protect them from a cold snap - until someone explained that it kept them at 32 degrees, protecting them somewhat from colder temperatures in the short term.
When I woke up in the silent house this morning, it suddenly dawned on me that the snow changed the way the house feels. There is a different smell. Fresh, clean, and crisp. Is that possible? I've always known the smell of rain, but is it possible that there is a smell of snow? It made me think back to other times when there was a LOT of snow. Yes! I think there is a scent to snow. Not just wet clothes and hot chocolate, not the smell of fear-of-driving-in-that-stuff, but a real, pure scent. The quality of light is different too. Walking through the dining room at dawn, the light filtered in through the windows and if I hadn't already known it had snowed, I think just the difference in the light would have told me.
It was good to have a bit of winter. Molly and I had to go somewhere while it was snowing last evening, and we joked about this being the "onion snow". The onion snow is the last bit of snow for a season that signals when it is time to put in the onion sets. We were only half kidding. The groundhog said winter is over.

Wild weekend full of postings! and the rest of the article

The other day I was feeling like our Yahoo! list was getting a little boring. It's been two years, and what was once a vital, dynamic group had gotten quiet and lack-luster. So, I wrote a note asking the listmates what they'd like to differently.

Wow! What a group! There has so much activity on there the last couple of days that it is overwhelming. On top of that, it seems to have energized me to hear from so many people.

The boxes of stuff left over from the Farm Show got moved around and some were even put away. I ran the vacuum, got out of the house, did laundry, and even put a little BB King on the cd player. That might not sound like much, but this virus had been sucking the life out of me. Two weeks now, and it is still clinging to me like a stench.

It was very gratifying to know that so many people were in about the same place I was. All we needed was a little poke to wake us up. I'm sure it will quiet down again somewhat until our gardens start doing what they do, but I'm relieved to know they still care.

And for the last two additions in the Winter Blues article from the January/February 2006 issue of The Essential Herbal:

g I have been quiet and learning a lot from everyone. What I do to beat the winter blahs otherwise known as Winter Blues - last year I enrolled in a "Life Writing" class which started the first week in January. I am still taking the class. It is for seniors and quite informal. Not tests, no studying, just writing and enjoying life. I won't be taking the spring and summer class 2006. We have a greenhouse business and we start growing in mid Feb. and along about Mid March, we are out there for several hours each and every day. I did take the class last spring quarter and it got a bit hectic in May.

What I did before this new adventure was to find something completely different from what I had been doing the other 3 seasons of the year. I have yet to try tatting. It has been on the list for more years than I care to remember. Many winters ago was my soap making project and it has stuck with me ever since. Make goat milk soap and the tallow which I render out from our freezer beef.

These things keep me from thinking that it is winter as I am too busy to think about it. That is until I have to go out and feed the goats and haul warm water to them. We still don't have electricity to their barn (we moved here in '01) so that has not been a priority. It gets me out there to check on them at least 3 times a day to make sure they have good water. It gives Duke (dog) time to get the "stink blown off" too as he goes out with me to check on the goats plus check the area for messages (just in case other dogs left any as they came wandering by).

I may have snow on my roof but I won't admit to being old. I try to learn something new all the time.

LaVerle - NE WA state

g I lived in England for 4 years and never had a problem with Seasonal Affective Disorder until the last year there. Once out of the area, it resolved. But come February in the Northeast, we all have cabin fever.

Lemon balm tea has a very uplifting quality to it. We mix it with chamomile in our Gentle Soother tea for an excellent blend for its relaxing, yet light anti-depressant qualities.

Sunny Days Room Spray is another product we make, but you can make your own with select essential oils. Choose EO's such as lemon, basil, grapefruit, etc. These have been shown to affect mood. Sit in front of a full spectrum light. Make sure the light hits your forehead, so the pineal gland is stimulated. You may have to remove the lampshade for this. There are lightbulbs available in most supermarkets that have full spectrum light in the $5-7 price range.

Move around! The rhythms of winter make us want to hibernate. However, it will help depression if you participate in some sort of movement - tai chi, yoga, or brisk walks in the winter sun.

St. John's wort tincture is a time-proven help for SAD. However, do not mix it with pharmaceutical anti-depressants unless under a qualified health care practitioner's guidance.

Meditate.

Try Albizzia tincture. More and more research is showing Albizzia to be "the happiness herb". Most herbs for depression bring someone to a flat affect. Albizzia actually helps promote lightheartedness and happiness.

Create with herbs. Winter is a wonderful time to test new herbal recipes, try a new herbal craft, or plan spring's herb garden!

Betty

www.bettypillsbury.com

and a bit more for winter misery

the rest of the list article from the Jan/Feb '06 issue of The Essential Herbal:

When I've had enough of New York snow and I'm craving green things, I like to plant a handful of wheatgrass seeds in a large flowerpot. As the grass grows at an amazing pace, I enjoy "mowing" this lawn with scissors. It feels like summertime in my window. And hey, the wheatgrass clippings are nutritious, too!
Geri www.ny-attitude.com

Keeping the winter blues away is not always an easy thing for me. My husband has always worked a night shift, and although I have a child at home, there is nothing like having another adult to talk to in the evenings. So, I try to make it a point to get together with a friend one evening, at least every other week, and I love to sit and chat and drink herbal tea. One of my favorite teas is Citrus Green Tea, which is high in Vitamin C and antioxidants.
1 cup green rooibus tea (no caffeine!)
1 T. each elderberries, rosehips, lemon, and orange peel
Mix together and store in a glass jar. Use 1 tea ball per cup of tea.
Pam www.healingherbals.net

I do a lot of crocheting in the winter. Last year I made 2 afghans. It's my slow time. I like to rethink my business, experiment with new ideas, and get ready for upcoming summer shows... and get those taxes done. Seems like I have very little time for the blues. I seem to be just as busy in the winter as in the summer. I need to find time to relax, rather than have too much time on my hands. The snow doesn't effect me like others. It is very beautiful. I just don't like the cold. We feed the birds in the winter, and I like watching them at the feeder. As for herbs, I cook with them, have a cup or 2 of herb tea in the evening and use them in my products.
Jennie www.jentosoaps.com

My winter blues solutions aren't even remotely original - I just hide under warm blankets, snuggle with my cats, watch movies, read books, and bake and cook and drink lots of warm drinks. And while I do like to make and use my own tea blends, I also like to purchase ones from the store too - they always tempt me! So here are a couple of my own hot drink inventions using store-bought teas:

Quickie Mulled Cider Tea
1 cup Apple Cider (this recipe is extra good with cranberry/apple cider or raspberry/apple cider)
1 bag Cardamom Cinnamon tea from Republic of Tea (or any good chai blend)
honey to taste
Microwave cider with teabag in it. Let steep for a few minutes, and add honey to taste. If you can find it, a cinnamon-flavored honey is divine in this!

Super Sleepy Tea
1 bag Tazo "Calm" tea (perfect for those of us who want to relax but don't like the taste of chamomile)
1/2 tsp. lemon balm hydrosol
honey to taste
Brew tea to your liking. Add 1/2 tsp. lemon balm hydrosol, and honey to taste. Very mellow and relaxing.
Maggie www.prairielandherbs.com

My winter blues chaser will be much different this year than in years past. During the past 5 years the greenhouses were always empty of plants until about Feb or March, so there wasn't much to be done. I would usually grow a few plants or start seeds under grow lights in January just to have something "green" to do. This year however, it is going to be much different. Both greenhouses are full of plants that will have to be nurtured and groomed all winter. Heaters and water pipes will have to be maintained along with seedlings and baby plants. Nothing like spending a cold January day in a warm and toasty greenhouse full of herbs and scented geraniums!
Michele www.possumcreekherb.com

There are a couple more I'll add tomorrow. We get such great ideas from the readers and writers of the magazine!

shaking the winter blues - naturally (excerpt from The Essential Herbal)

The Essential Herbal has a special feature each issue where we ask a question of our readers, and publish the response. In the Jan/Feb '06 issue of The Essential Herbal, we asked for "favorite ways to deal with the winter blues."
Seems like we could use a little of that right now, so here are some of the responses:

gI love to use Lemon Balm to shake the winter blahs. No matter how deep the snow, I can go out and dig down to the ground and there are always a few leaves still above the ground. Those leaves always reassure me that spring will come again and I pick them to wash my face with. It's always sure to shoo the blues - Susanna Reppert-Brill www.TheRosemaryHouse.com

gWhenever I am feeling the winter blues, I take advantage of the cold weather by relaxing in a hot, moisturizing bath. There is nothing more luxurious than a soothing soak. Here is a recipe for moisturizing bath melts that I love to use in the winter:
2 parts shea butter
1 part sweet almond oil
colorant (I like to use mica powder)
Essential oil or fragrance oil (about 2-3 drops of fragrance per oz. of butter/oil mix)
Melt the shea butter over low heat (a double boiler is great for this). Once melted, slowly add the sweet almond oil. Mix well.
Remove from heat and cool slightly. Not too much, it should still stay in liquid form.
Add a small amount of colorant and mix well. Add more color if desired. Add fragrance and mix well. Pour into molds. I like to use candy molds for this, but you can use ice cube trays.
Cool in the refrigerator for about 15 minutes. At htis point they are ready to use. Just pop them out of the molds. Dissolve the melts in running water and enjoy!
Sam Corwin, www.saponisoaps.com

gThough I love Spring most of all, I don't really mind winter that much as I've always made sure to have a "peeping garden" underneath a window on the south side of our home. Days I cannot get out, I'm there with my nose stuck on the window pane, sipping herbal tea and peeping away to see what might be showing some signs of spring. Here in Roanoke, my little garden includes pansies, violas, violets, crocus, early daffodils, periwinkle, spirea, rosemary, boxwood, lavender, and lambs ear. There's an herb garden sign, a bird bath and some pretty rock, too. Now if the snow has covered my peeping garden, my "chase away the blues time" will be spent in my rocking chair with my herbal tea and rug hooking in my "studio" (that's fancy for my sewing/craft room. Even if the sun is not shining, the grow lights over the baker's rack holding my house plants almost make it seem sunny. Jean, Roanoke VA

gI can't think ov anything better than baking a fresh loaf of my Grandma's Cottage Cheese Dilly Bread to kick the winter blues (or any blues). It seems that food - especially bread - is so comforting. A pot of homemade soup with this bread is unbelievable! I just made it recently with some freshly dried dillseed from our garden.
Cottage Cheese Dilly Bread
2 cups cottage cheese - warmed
4 T sugar
2 T grated onion
2 T butter
2 tsp dillseed
2 tsp salt
1/2 tsp baking soda
2 eggs
2 packages dry yeast
1/2 cup warm water
5 cups (or more) flour (I use a blend of freshly ground whole wheat and organic white)
Mix yeast and warm water. Mix first 8 ingredients well with a mixer and add yeast mixture. Begin adding flour and knead. Cover and let rise until doubled. Punch down and divide into pans. Don't overfill pans - this bread rises more while baking.
Bake at 350 for 30-40 minutes - less for smaller pans.
Marsha Bauer www.LaurelCountryHerbs.com

and one last one for this installment....

gI keep away the winter blues by planning next year's garden and projects. Every year I try to do one new thing in the garden... add a fence, plant blueberries, add an herb bed, etc. All year long I go through my garden books and tear out the pictures I like, and tuck them away in a folder, waiting to be pulled out for planning during the cold winter months. This year I want to "scrapbook" next year's garden with pictures of outbuildings I want, yard art, and flowers/herbs to plant. I am going to have before and after pictures.
Karen Creel www.GardenChick.com

I'll post some more tomorrow.

Before the Freeze

These pictures were taken last Friday before winter arrived. It has since turned very cold - our "normal" weather is finally here. I've been reading about the mid-west and south-west with snow and ice, and a friend in Los Angeles wrote about the freezing temps and not having heat in her house! By that, I mean there is no system for heating her house to begin with, not that the power is out. Then there were the 118 mph winds across Europe... a very strange January indeed.
The buds in the picture are from an ornamental cherry tree. Tiny leaves are formed and WERE ready to unfurl. The freezing weather will tuck the tree back into hibernation, and it will re-bud in the spring. I took a walk around to see what else was going on. The rosemary was also getting ready to bloom, and I have no idea what will happen with that. There was lots of plantain and dandelion out there, and as you can see, the lawn has not turned brown yet. It is now covered with a very thin layer of snow.
Miss Molly turned 16 the other day. I can't believe it. I was secretly hoping that she wouldn't be itching to get her driver's license, but no... that is on her to-do list.
What a fast 16 years that was! She no longer thinks I know everything. In fact, I barely know anything! Thank goodness she's patient with me in my dodderage.
She's still a kid enough to be tickled with penguins on the cake, and she scooped up the candles as a keepsake. As a salute to her "herbal heritage" she requested pasta with pesto for her birthday dinner. I snuck some of the chickweed into the pesto because I just couldn't resist all of that lush growth outside. Lots of basil and garlic, with just a handful of chickweed. The adults were suspicious, but cousin Rob liked it. He even asked for instructions so he could make it himself.