Rosemary Gladstar Class at The Rosemary House

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by Molly Sams

The one and only Rosemary Gladstar

On April 2^nd I had a defining day in my herbalism practice. I was able to take my first class with Rosemary Gladstar. It was everything I wanted and more. We focused on backyard herbalism and adaptogens. I was thrilled to sit down and attempt to absorb every bit of information. Like many classes, however, it took a little more energy than I expected.

First thing was the projector. Now I am a huge fan of technology. But I swear some pieces of technology smell fear. The projector seemed to giggle every time I would try to reboot it to display the slide show and when we purchased a new HDMI for the projector it seemed to morph so the HDMI cord wouldn’t fit. Finally there was a wonderful woman named Nicki who pointed out that the TV in the corner of the room had an HDMI port and we were able to start the slideshow.

Luckily Rosemary was a perfect presenter and worked through the technological chaos quickly, thoroughly, and gracefully. When we were finally able to bring her presentation up (an hour into the presentation but who is counting!) she worked through the presentation quickly as a review and was able to finish all before lunch.

I was almost in awe with the shear amount of information Rosemary Gladstar shared about adaptogens. While I knew some information here and there about these herbs I had no idea how absolutely vital they are in herbalism and general well being. 

Lovely ladies creating zoom balls for the class.

Next up were her classic zoom balls. While my mother had made these for me before (she knows all too well my addiction) the longevity balls Rosemary made were full of tasty herbie bits such as schizandra, Siberian ginseng, and rhodiola mixed with several nut butters and a few berries. It was amazing and definitely kept the whole class going for the rest of the lesson.

Yum!

A few of the herbs that really stuck with me were Gotu Kola, Ashwagandha, Rhodiola. As I’ve grown more familiar with herbs I knew some herbs were gaining popularity in our culture – specifically Ashwagandha – but they serve a very real purpose, some Dr. Oz has yet to even touch.

Gotu Kola, is a wonderful herb that works past the blood-brain barrier and may help your synapses communicate faster and with more ease. Naturopaths often prescribe it for early onset Alzheimer’s but should not be taken if you take blood thinners. If you want a substitute you can give holy basil or Tulsi a try. It is gentle, delicious in tea and food, and smells wonderful.

Ashwagandha has been the most popular of the new adaptogens and is usually being advertised next to Turmeric. While I have a few concerns about it gaining popularity (price gain, over harvesting, etc.) there are plenty of reasons why I’m going to be getting a few ounces next time I’m at The Rosemary House. Ashwagandha may help liver function and has even been used to increase sexual vigor. It has been used for everything from diabetes to depression. Like holy basil it has been used for thousands of years, while studies haven’t been done it has definitely earned our attention.

Rhodiola is used to promote clear thinking, increase attention span, and may relieve fatigue. If any of you have sat through an afternoon meeting or long drive with me, you know fatigue is my arch nemesis. While I adore sleep, I also struggle to stay awake throughout the day. Rhodiola has been a nice substitute for my afternoon and evening (yup, you read that right) coffee. I will often mix it in a fruity tea with ginger so it is refreshing, awakening, and delicious of course!

Once we were chock full of herbal knowledge there was lunch. I can always gush about lunch or tea at The Rosemary House. Nancy is an exceptional cook and I swear she can make mac and cheese in to a delicate, wonderful dish. She made Lentil Joes (sloppy Joes with lentils instead of meat) and a wonderful veggie salad. With that we were served lemon tea, which was a perfect way to warm up on a cooler sunny day.

When we were full we went back to the classroom to learn about backyard herbalism. I’m not going to lie I thought this would be mostly review. I was so wrong. In the class I learned that Burdock is used for sunburn and some hospitals (Lehigh Valley in particular) use Burdock to treat burn victims, laying the softened, wet leaves on top of the burned skin - in some cases precluding the need for grafts. This part of the course was truly wonderful because it was so simple. Do you have plantain? Slap it on your arm. Do you like chickweed? Here is a recipe for pesto or a great smoothie. Have more dead nettle than grass? Tincture it and save it for when you need a laxative (you’ve been warned) or you want to detox your kidneys.

The best part of this course was how relatable it was. Rosemary Gladstar tries to cater to her current audience as much as possible. I adored her candor, her opinions, and of course her seemingly endless amounts of knowledge. I feel unbelievably lucky to have spent the day learning from her and I’m thrilled she is still teaching and guiding the new herbies onto the next great adventure.  I'm currently taking her correspondence course, so it was especially fun to be able to spend a day with her, too.

Backyard Medicine, Start Your Herbal Journey!

Backyard Medicine, Start Your Herbal Journey!

 by Tina Sams

There have always been the mountain herbalists, the grannies, and the people who used weeds and plants as medicine. For a couple of decades, we were encouraged to look to exotic plants from far off lands to use as medicines, ignoring those that grow all around us. Perhaps because of the locavore movement, people are looking to the medicinal weeds and herbs right outside their doors.

It is not uncommon for people to tell me that they’ve sent off for seeds for plants like chickweed, dandelion, and burdock. It can be difficult to  convince people that the dandelions in their yard are the exact same thing that they are wishing to grow. This is not unlike our tendency to drive past vast wild raspberry patches in order to plunk down $3 for a pint of cultivated berries at the store. We have become distanced from our food sources. We’ve learned not to trust ourselves when it comes to things like foods or first aid.

Luckily, right now there are more classes, books, and online sources of information that there has ever been.  Everyone can learn at their own pace.  The Essential Herbal Magazine is a great place to start.

Sometimes people are completely overwhelmed at the thought of learning all about medicinal herbs. That’s easy to understand. There are thousands of plants with properties that we can use.

There are very few that we cannot, as a matter of fact. It is a lot of information to learn. But here is a little secret: Most of us use about 10 herbs 90% of the time, so the easiest way to learn them is one or two at a time. Within a year or two, one can have a very good arsenal of knowledge. It is easy to do it seasonally. In early spring, perhaps good choices would be chickweed, or violet, or thyme. In summer, chamomile, comfrey, valerian or plantain abound. Autumn brings elderberry, echinacea or dandelion roots. Read about one plant.  Use it in every way possible.  Get to know it, and very soon it will be second nature to reach for a plantain leaf when someone nearby is stung by a bee.

Preparations
There are many ways to use these herbs in preparations, and that is really more than half the fun. The following methods are the easiest ways that I’ve learned to do them. Some people do extremely careful measurements, complicated procedures, and that’s fine. The most important thing is to find a method that feels right and get started.  There are almost as many ways to do things as there are herbalists, but remember that these things have been done for centuries without the availability of scales, thermometers or well written instructions.

Teas

 Most people begin with teas – or tisanes. In many herb books they are also referred to as infusions, but in recent years that term has come to be used in other ways, so to avoid confusion, teas or tisanes will suffice.

For herb teas, simply pour hot water over the herb (1T fresh or 1t dried) in a cup. Tea balls are great, or heat sealable tea bags, muslin bags. There are all kinds of available means to strain out the herb prior to drinking.

My own first summer of wild-crafting, I gradually filled a gallon jar with dried things that would be good in tea. A few roses, some mint, elderflowers and berries, lavender, thyme, Echinacea leaves etc. All were dried and added to the jar. Over the winter, each cup was a wonderful surprise. Each was delicious.

As you learn more about the medicinal properties of herbs, it gets easier to blend useful teas.

Leaves and flowers should be steeped 5-15 minutes.

Roots, barks, and dried berries are “decocted”, meaning that they are simmered on the stove for 15 minutes or so to extract their useful components.

Bathing herbs

 These are made in much the same way as teas that are formulated to drink, but are combined to soothe or nourish the skin. Sometimes one can drink the same concoction that will be used for bathing. Many times instructions say to hang a muslin bag from the faucet while drawing the bath. That really doesn’t work well, though. A better means is to fill a ½ gallon pitcher with very hot water, and then submerge a muslin bag filled with the herbs in the water while running a bath. It makes a strong tea that is then poured into the bath. Additions like oatmeal, powdered milk, or salt can be added directly to the bag. Herbs can be used fresh or dried.  Good choices are comfrey root and leaf, calendula flowers, lavender, chamomile, mints, yarrow, plantain, chickweed and sage.  Different herb choices would be made depending on the purpose.

Balms and salves

 Making a balm or salve is simply using beeswax to harden a quantity of oil to a desired consistency. To use herbs in these products, herbs are infused in the oils prior to being blended with the beeswax. I find it easiest to use gentle heat for a few hours, but many people give them a few weeks at room temperature.
If using fresh herbs, wilt them for 12-24 hours (depending on the moisture content of the plant) first to get rid of as much moisture as possible.
If using the room temperature method, be sure to cover the container with a porous material (coffee filter, for instance) to keep dust and debris from contaminating the oil while allowing moisture to evaporate.

Add one part beeswax to 4 parts of the strained oil, and heat slowly to melt the wax. Stir, and pour into containers. Add more or less beeswax for a different viscosity.

Tinctures – folk method

Click to enlarge

 Tinctures are simple to make, and a perfect way to preserve medicinal herbs.

Constituents in most herbs are partly water soluble and partly alcohol soluble. Wilt the herbs to get rid of excess moisture and then use a good quality (100 proof) vodka. Fill a jar with chopped herb. Cover with alcohol of choice. Wait 6 weeks, and it is ready for use.

Some people put their herbs in a food processor first. Some people shake their jars every day.

If the tincture is not needed right away, it is fine to leave it unstrained for years. In fact, tinctures keep for many years just as they are, strained or with the herbs left in the alcohol.

A general usage would be about 1 dropper full (about 25 drops) equaling a strong cup of tea. For young children a drop per year of age is a common usage rate, but for kids, a little research is in order.
If alcohol is not an option, glycerin can be substituted. It isn’t quite as good, and the tinctures only last for a year or so, but it is a decent substitute.

Capsules

Capsules are another way to consume medicinal herbs. The herbs in capsules lose their efficacy more quickly than tinctures, but many people feel most comfortable with capsules. Whatever means are going to be most likely used is the right way to use herbs. Empty capsules can be obtained at health food stores and herb shops, and then filled with freshly dried and ground herbs.

Herbs can also be infused in vinegars, made into jellies and syrups, brewed into wines and cordials, and used in food recipes. There are endless ways for herbs to be implemented.

 Spring is here now, so we’re tossing stinging nettles into just about anything we cook.  Chickweed, dandelion leaves, and garlic mustard find their way into our meals too.  All wild edibles offer health benefits, and it’s worth noting that just about any fruit, veggie, or grain that you might purchase at the grocery store do too – but generally speaking, the wild ones have more.

When summer arrives, we’ll be gathering all the comfrey, calendula, plantain, jewelweed, holy basil, lemon balm, and… well you get the idea.  We gather a LOT of herbs and find ways to preserve those that we don’t immediately make into products.  Purslane and lambsquarters will be the extremely nutritious wild foods we’ll pursue.

 

We'll fire up the still about once a week in the summer.

As Autumn approaches, the elderberries beg to be harvested and used in the coming winter to help our family avoid colds and flu.  We’ll make tincture and syrup, and freeze many of them for pies and jams so we can eat our medicine.  Goldenrod will be harvested for the assistance it can give us with upper-respiratory issues, and plantain, calendula, and sage will be dried or infused in oil for later use.  We gather wild and cultivated mints and rosehips for tea blends.  Various roots and barks will be gathered as well.  Any one of these herbs would be a good place to begin an herbal journey.

Winter will allow us to slow down, write, study, read, and decide what new herbs we’ll study in the coming year.  The sooner you start, the sooner you can enjoy the work.

May/June '16 Issue, The Essential Herbal Magazine

This issue is ground breaking for us.  After over 14 years, the interior pages now have color illustrations!  As I mention in the Field Notes of the new issue, we upped the price of the magazine for the first time in about 10 years in January.  I was starting to envision a small raise... and then a friend in the printing industry contacted me.  He made me an offer I couldn't refuse, and instead of a raise, we all get some color and an upgrade in the paper texture!  We are thrilled with the results, and believe you will be too.

In addition to Carey Jung's amazing covers, Debra Sturdevant has been sending stunning interior artwork and we're so happy to be able to print it in color!  Kristine Brown also sent some of her work, and I hope to see more of that!  So now, we have all this great herbal information AND these incredibly creative people are also illustrating their own writing.  How wonderful is that???  Maryanne Schwartz drew the saber-toothed tiger chasing the cavewoman in this issue (to illustrate another article), but I don't think she was given credit anywhere.
Here's what's inside:

Field Notes
     Big, beautiful changes here at TEH.   
About the Cover
     Carey's inspiration, along with some info on the other original artwork in the magazine.
Misophonia & Me: Dealing with Misophonia Using Herbs, Molly Sams
     Do the sounds other people make (breathing, chewing, humming, etc.) drive you batty?  This is for you.   
Shenk’s Ferry or is that Fairy? Maryanne Schwartz
     A glimpse of one of PA's most diverse wildflower preserves.   
Sweet Woodruff, Rita Richardson
     Pretty enough to grow just for looks, there are many other reasons.   
Holistic Stress Relief, Jackie Johnson
     Tons of de-stressors that can be used by just about everyone.   
Eleuthero:The Idea Adaptogen, Joe Smulevitz
     Siberian Ginseng has been more thoroughly tested than any other adaptogen - and earns an A.   
No Bake Strawberry Basil Cheescake, Melanie Underwood
     Serve up some summertime with delight!   
Herbs for Grief, Suzan Tobias Scholl
     No two people will experience grief the same way, but there are herbal helpers for all of us.   
Burdock, Not Just a Weed, Carol Ann Harlos
     Have you tried Gobo?  That's just one of the names from around the world that this root vegetable goes by.   
21 Days to A Tea Habit, Marcy Lautanen-Raleigh   
     You will find something here to like!
Plentiful Plantain, Kristine Brown
     This generous plant is just about knocking at my door!  We will take that as an invitation to invite him in and put on the kettle.   
The Spiral Herb Garden, Debra Sturdevant   
     Great illustrated instructions for building this garden. 
Garden Grit, Marci Tsohonis
     Spring hands show signs of their time in the garden.  This soap can help.   
How to Identify, Harvest, Prepare & Use Usnea, Meagan Visser
     Tincture...tea...powder...oil...?  You're going to be lichen this!   
Wildcrafting & Processing Herbs, Sandy Michelsen   
     Some tips and timely advice.

The Elusive Cyclamen

This weekend was the Pa Herb and Garden Festival. I love going because you get to see what is often your first glimpse of green and you are able to find new gardening trends and gadgets you just have to have. This year my mother asked me to find her a small, fuchsia cyclamen that we could put in the woods with the other native plants we have down there. I was thrilled to be able to walk around and thought it would be absolutely no trouble finding it. I mean, I'm Tina's daughter for Heaven's sake.

Well, about a half hour into searching I was coming up dry and I kept feeling as though I was sent on a fool's errand to get me away from the booth. I circled the show three times and I swear I gave each plant a proper stare down. I returned to the booth empty handed and dumbfounded. My aunt, luckily, was kind enough to show me what I had walked past three times prior. There it was, staring at me, mocking me. I gave the extremely patient lady behind the cyclamen the money, my aunt picked out the best one, and I trudged on back defeated.

Here is the little hide and seek master.

Fortunately the rest of the show went off without a hitch and we had a blast. There plenty of laughter, reuniting with old friends, and whatever this thing is.

It was a perfect way to welcome spring (even though it was snowing right outside the building).

Did you say Capsules?

If you're newer to using herbs medicinally, you may have noted an air of disdain towards the use of herb capsules.  If you've been around a while and you use capsules, you keep it under your hat.  Capsules are so uncool, right?  They are just swapping herbs for drugs, you're told. 
It IS really cool though, if you get the powdered herb and blend it with just enough honey to create little pastilles (NOT pills, because that would be like swapping herbs for drugs, and that is ... well you know). Yes, that IS my sarcasm font.
At a day-long workshop with Rosemary Gladstar over the weekend, when I first heard her mention herbal capsules, my ears pricked up. 
When we had our shop - and pretty much ever since - whenever someone asks us what the best way to ingest herbs for medicine might be, we tell them this:  The best way to take herbs is the way that you WILL take herbs.  While I might prefer tinctures, if that isn't a form that you will actually use, then it isn't a good way for you.
And after a few more mentions of capsules for taking herbs (NOT essential oils, mind you - herbs), I raised my hand and said that I was glad to hear her mention capsules, since some people will only use them and capsules get such a terrible rap.
She mentioned that there are so many good sources of capsules now; that it is so much easier to find good capsules now than it was 30 or 40 years ago, AND that to find out if it is a good source, you can open a capsule.  Check the appearance, scent, and taste for quality and freshness.

Come on out of the closet, capsule users!
Personally, I'm happy to see one more snobby taboo fall away.  The more options with which people can access herbs without condescension, the better.  Capsules are a great option for people who can't have alcohol and might not have the time, inclination, or money to make or obtain other dosing alternatives.  And sometimes... well sometimes herbs ARE used in place of drugs.   Herbs have been around forever.
In fact, very often when we talk about medicinal herb use 100 years or so ago, generally the phrase, "because that's all they had," is thrown in there somewhere.
Of course it is better to maintain a healthy lifestyle and prevent disease.  Nobody can argue that.
Herbs in capsules can even be a part of that, if herb capsules are the way a person chooses to use herbs.
Bottom line:  Do what works for you and don't pay too much attention to the latest trend.

Exploring the Russian Market in D.C.

By Molly Sams

About two weeks ago I went down to DC to meet up with some friends and have a fun, touristy weekend. Unfortunately it rained the entire time and was almost always freezing. So when we would go out into the elements to forage for food I would usually try to find little store or small tourist center to explore. My favorite place was the Russian restaurant and market. I’ve always been a bit of a Russophile and jumped on the opportunity to explore new cuisine and all the shelves of black bread, kefir, and (my favorite) chocolate. To anyone who has never tried Russian food I highly suggest it. You will not love everything but you will find one or two things that you will obsess over for the rest of your days.

What We Ate

For me, that thing was NOT red caviar on puffed pastries. They looked and sounded absolutely wonderful and I was thrilled to finally give the delicacy a try. I regret to say I was not a fan. There was cream cheese everywhere, it tasted fishy without the texture of fish, and I ended up eating the fancy cucumber art while my friends ate the rest (luckily). The entrée definitely made up for my first experience. I had a simple piece of salmon with grilled veggies that were marinated in “traditional Russian spices.” From what I gathered that meant a surprising amount of anise, some sea salt, black pepper, and parsley. It was simple but absolutely delicious.

What We Bought

After our meal we went to the market and Ken had to practically drag me out kicking and screaming. I could have easily spent all day in the tiny market asking the poor woman “what did what,” and “why use this for that?” Luckily both the woman behind the cash register and my friends were very patient with me.

The first thing I saw were sour cherry preserves and I immediately thought of my mother and began looking through the shelves for the best option. Of course that was difficult to find since I don’t speak Cyrillic but I think I managed.

Once I had made my way out of the canning products I saw their little shelf of home remedies. One bottle that intrigued me was sea-buckthorn oil. It came in a sweet little bottle and I thought, “hey why not?” and when I went up to the counter to ask the woman about the product she explained to me that it was full of anti-carcinogenic properties and was full of minerals. I don’t know if I will ever use the contents of the bottle but I’m glad I bought it nevertheless.

I also found the cutest little bottle that I now refer to as random green oil. My mother and I have a guess it is plantain oil because of its emerald hue and use on bug bites but the woman could not give me a definitive answer. Again, I’m simply thrilled to have it – even if I never actually use it.

Finally I found tea that was simply called “bastard agrimony.” After looking it up online it is apparently similar to agrimony in affects but not in shape. The box I purchased was full of loose tea and I’m excited to give it a whirl. I will let you all know what I think.

And of course there was the chocolate. I. Loved. The. Chocolate. While the little Russian girl on the label was, unnerving, the chocolate behind her visage was absolutely delicious. There were plenty of other chocolates filled with fruit, liquors, and heaven knows what else but I went for the classic milk. Unless you’ve had Russian Chocolate before I suggest doing the same. Even the milk is still darker than what Americans are used to and it is not as oily as American chocolate.

All in all it was a fun, unexpected experience that I would suggest to anyone running around the greater DC area. Now if I could just get my hands on that Vladimir Lenin flower vase they had…

Link to market: http://www.rus-uzcuisine.com/

This, That, and Oh Yeah... That Other Thing

This entry is more of a newsletter than a blog post.

#1  Sale

We're running a sweet sale right now until the end of March on all of our downloadable books and back issues.  Type the word  spring  into the coupon code at check-out, and receive 30% off the price.  www.EssentialHerbal.com
This is a great time to read up and make those lists before heading out to the herb shows and festivals!  Speaking of which...

#2  Herb Fest Workshop

Maryanne and I are doing a workshop at the PA Herb Festival on healing herbal vinegars, like 4 Thieves and Fire Cider.  You must pre-register and pre-pay, and can do so at this LINK

#3  Housekeeping

When we process your purchases, it is EXTREMELY important that you have given us the correct information from your credit card.  If it is incorrect, our processor will not allow the charge to go through.  If you check your statement online, it will appear as "pending" but will not go through - and we will not be paid for the purchase. 
SO...If we ask you to check the ZIP CODE to be sure that it matches what your credit card company has on file, it is because we need it.  If we ask you to check the EXPIRATION DATE and the CCV CODE as well, it is because we know that one of those three pieces of information has been given to us incorrectly.  Usually a typo, sometimes an error, but no matter how many times we "try running it again," if you don't give us the correct information, we will not be paid for the order. 
<>smoothing feathers<>  Thank you.

That’s My Bag: What I keep in my bag for spring

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So I know Cosmo, Elle, and every other magazine in the world have done this so I thought, “Hey! Why not do one for TEH?” I always love finding out what everyone carries with them throughout their day. It opens up new insights to their personality, what they deem important, and sometimes I find things that make my life a million times easier. While I am like many girls with a bag full of hair ties, pens, and mints there are definitely some herbie influences that I have picked up since I began studying herbalism. Hopefully you’ll find some good ideas from my bag and please share what’s in yours!

Pen and Pad

Because I get to study with, work with, and generally learn about herbs all day every day I have a lot of notes I take. Because I prefer the old fashion pen and paper when taking notes so I put my phone down and write like the wind. I find that I remember things better when I physically write them down and I will often go back to my notes time and time again if they are written.

While many of my notes do end up transposed into an official notebook on my computer, I find that having the initial pen and paper helps me create and manage the flow much better. My notes are organized from what to do herbally (crafts, tinctures, recipes) to knowledge such as history or chemistry.

I know my system is somewhat, well, unique (and meandering) but it works for me. I always suggest anyone studying herbs keep a notebook on their person. You never know what information you may pick up!

Envelopes or Ziploc Bags

I usually keep a few envelops in my bag in case I find a plant that I cannot identify. It is a good way to keep it safe while everything else moves and rustles in my bag and it is still in decent condition for when I bring it to my mother and ask her, “What the heck is this thing?!” She usually laughs then and lets me in on the joke. It is also a nice system because you are still able to see the plant with all your senses when looking it up online. You can root out the lookalikes based on smell, touch, and taste, something you cannot do with just a picture on your phone.

Extra Essential Lip Balm

Because I’m constantly chugging water, iced tea, and iced coffee during the spring and summer, my lips can get pretty chapped. The lip balm my family makes is great to help your lips repair in between water bottle refills and it helps your lips maintain good health even if you forget to put it on for a day. I will warn you to keep an eye on it on especially hot days. Like any lip balm it can melt and move around in the tube, which can make a mess of things. I usually combat this by putting it in a plastic baggie before going in my purse or just keeping it at my desk and using it throughout the day.

Git Spritz

The git spritz we make smells wonderful and I have found it works incredibly well while I’m hiking or camping. I don’t know why but ever since I was little the bugs have loved nipping and biting me. With git spritz I’m shocked to see less bug bites after a long hike and I’m actually able to stay sane during camping.

Jasmine Hydrosol

We just bought jasmine hydrosol from Sunrose Aromatics and Oh. My. Gosh. It smells amazing! I feel like every time I spritz it on I smell like I just soaked in a jasmine tea bath. I enjoy the scent because it is light and perfect during the warmer months. I will be keeping it with me to spritz whenever I want a cool down or have a scented pick-me-up.

Cobra

Obviously I’m not dragging a huge shovel behind me throughout the day but I do like to have our small handheld cobra digger either in my car or bag. If I’m on a hike or walking around and I see an abandoned plant or I’m offered one from a friend I like to have the cobra because it makes it easier to dig the plant out. Then I can put the plant a sturdy market bag to carry it home. I’m always so thankful every time I remember to bring this little guy with me. You never know what you will find!

So, you want to be a vendor?

The siren song of throwing out a table and taking easy money is calling your name?  Let's talk. 

It's been ages since we started this particular journey.  In a college course, I was assigned the task of doing a paper on the history of one of the out-lying farmer's markets in the area.  While interviewing the owners, we learned how inexpensive booths were.  We just HAD to set up.  It was research after all, and that paper *did* wind up being published by the historical society, so it was sort of worth the effort.  It was late October and early November.  Outdoors.  It was certainly an educational experience.

It was The Green Dragon Market in the late 70's.  The booth was $9 and we got to stand outside from dawn til 9 pm on those blustery, frigid Fridays.  Big learning curve!  We made stuffed primitive calico tree ornaments - that people insisted on sniffing (a sign of things to come).

We've got some war stories.  There was the time the bird nest loaded with eggs fell from a tree into our (unwrapped) soap display.  There was the sick kitten that walked across our table (really, don't ask), the high winds, the time the organizer ran through the fest, yelling about the violent storm headed our way, cars stuck in mud, stifling heat, exploding bottles of violet syrup, and worst of all, crowds that saw us as scenery to the main event.

On the other hand, we've made some great friends at craft shows, gotten valuable business advice, made some incredible contacts, and almost always wind up with a couple of new wholesale accounts and a speaking engagement or two.  Our first published book was mostly because a publisher was a few booths down and it was an opportunity that we just couldn't let get away....

Some of the things we've learned:

• It may be really hard to stay positive, but try anyway.  This is a tough one for me because I start thinking about the work and orders piling up at home during slow shows.
• Add height and different levels to your display to boost sales.  A flat display doesn't generate interest.  This can be done as simply as sticking smallish boxes under the tablecloth.  Always have a tablecloth.
• Resist the urge to make 100's of everything.  Usually a dozen of any one item has been sufficient for us - except when we've released a new book or something similar.
• Cover a wide range of price points if you can.  We've had days where we made our money one dollar at a time on incense, and other days where the high ticket baskets and garden art sold.  You won't know until you get there which will work, AND if it is a multi-day festival, no two days will be the same.
• Change is important, and you need to bring it along.  For a decent show, take 50 ones, 6 fives, and a couple tens.  Don't forget coins, either.  Write down the exact amount that you take along so that you know to subtract it from the money box at the end of the show.
• If the show doesn't go well, make it valuable in another way.  Talk to other vendors.  You might be surprised what can be learned, traded, or sold.
• Comfortable shoes.  Maybe more than one pair so you can switch during the day.
• Make your display work for you.  We went from displays that required hours of set up to those that go together in minutes.  We stole an idea from Susanna at The Rosemary House.  She uses crates that can carry AND display wares.  Baskets are great too.  Use them, sell them, poof!
• If you don't bring food and drink, there might not be any available, or it might cost a fortune.
• Have a show box that you do not unpack between shows.  The things inside STAY there, so you can be sure you always have them.

Your show box may have additional things, but these are pretty standard:
- money box with change
- tablecloth(s)
- tape
- Command hooks
- stapler
- Sharpie or Magic marker
- calculator
- pens
- tacks
- scissors
- label paper
- writing tablet
- festival paperwork/rules
- credit card charging equipment
 It's funny how much this list has changed in the years since I wrote it.  It used to say "knuckle-buster" and tablet, for instance.  Soon you probably won't need a pen, money box, calculator, or writing tablet.  I'd still want them, though.
Other things that we've come to feel are absolute necessities would be wheeled conveyance contraptions and a step ladder.

Vending can be a lot of fun.  It can also be hot, sticky (or cold and clammy) long days of growing disenchantment.  A lot of that is up to you, but if you get terrible neighbors there's not much you can do about that.  In time, you may be able to control who your neighbors are a little bit, and lessen the chance that they will encroach on your space, use your booth as a walkway, or any number of other rude and annoying habits of bad neighbors.
Have fun, and here's to blue skies, calm breezes, and good crowds!

Hands Across the Water

I'm sick to death of the lack of civility and professionalism being exhibited by candidates for the top office in our country. 
A newsletter from my daughter's high school Alma Mater arrived today and reminded me that there are still people trying to reach out and understand others who are not exactly like them.
This particular newsletter discussed the Model United Nations Program that my daughter was also fortunate enough to travel to The Hague to participate in back in high school.  Each school group is assigned a different country, and then debates for that country in the UN.  It was a world class opportunity for her and one in which I wish all children could take part.
One of the instigators (possibly THE instigator for this particular local school - but I don't feel like researching it) was Frederick "Chip" Smedley.  Chip happened to be my second cousin, the one kid my own age on that side of the family, so when we were little we were fairly close.  We grew apart as time passed, however.
He's been gone from the school for about 7 years, and he passed away in 2013, leaving behind thousands of grief stricken ex-students.  The memorials left on social media were unending and very touching.
Reading the newsletter today, the writer spoke of the "traditional dim sum dinner" the first night in the Netherlands.  It struck me that if that was indeed a long-standing tradition (I'll have to ask Molly), it would have been Chip who started it and the students who participated this year would not have had the opportunity to have met him.  For some reason, that really chokes me up.  He's become a part of history or tradition, I guess.

It seems that with so much noise being generated by those who wish to keep us separate and filled with fear, I am once again full of gratitude for people like my cousin who see the need and find a way to get strangers from different cultures together... to show us that we are all human. 

Sorry it took me so long to thank you properly, Chipper.

Herbie Wish List for My First Apartment

So next week (AH!!!) I will be moving into my first long-term apartment. I'm a little nervous, really excited and trying to figure out what I should bring. Here are a few things I will be taking to my new home with me so I do not get too homesick for the commune.

 1.  Incense Matches

These are perfect for the bathroom or when you want to freshen your home in a hurry when you have company coming over. I remember these being lit throughout the shop when they wanted to add some spice to the shop or my mom needed to freshen our home. It is my favorite answer to Febreeze and other store-bought fresheners.

2. Ten years of herbal know-how

           

            I know I know I should have every recipe in my mother’s books memorized. Unfortunately I do not have the photographic memory of my mother (seriously, it is on point) but I am lucky enough to have a seemingly endless amount of resources for remedies, recipes, and crafts in TEH’s compendiums. I fully anticipate working through the books to find some of my favorites and awaken my love of culinary experimentation.

3. Witch Ball

            I just learned about witch balls when my mother purchased them for the shop. They are stunning, one-of-a-kind glass orbs that have a lot of folklore behind them. Supposedly they have the ability to trap bad vibes and are able to trap magic of evil witches bewitched (heh) by its swirling and magnificent colors. I plan on putting one or two in the entryway and in the back door entrance. And OK, maybe a one or two in the living room, they’re just so pretty!

4. Liquid Smudge

            The smell of sage has always been a welcoming scent for me since I have often come home to my mother distilling it. I love to smell it and I am so excited to bring it into my own home. While I’m sure it will take some time to instill my new house with herbie goodness, I think spritzing some liquid smudge will make it feel a little more like home. Any positivity that it may bring is really just a bonus.

5. Stop The World Elixir

            I’m sure many of you can relate to the stress I feel about moving. I worry about things fitting, other things we may need, breaking things, and of course, figuring out where to put everything when we get there. Luckily Stop The World is really nice for days like that where my head is spinning and I need to calm down and focus. If you happen to drive through Lancaster on the day we move you may see me putting a few drops into my tea, water, food, and anything else I can think of.

6. Ache Away

Feeling sore and achy is inevitable no matter what when you’re moving. After putting mattresses in one room, couches, in another, and desperately trying to figure out how to get the dining room table in, my muscles will be screaming and I will be happy I packed Ache Away in my moving day kit.

7.  Five Star Salve

I love using Five Star Salve for small bug bites and burns. I figure what could be better to have in the herbie medicine chest than that! It is also perfect during the winter for rough and cracked feet. I will often rub it onto my feet before bed so they are ready for the day tomorrow.

8. Fire Cider Elixir

            Because we’re moving during the winter I want to make sure everyone is nice and toasty. Fire Cider Elixir is perfect for that because you can take it straight or it can go into teas, soups, and even on pizza (hint, hint). I really love our fire cider because it is so tasty and packs quite a wallop. While the burn is not as intense as you may expect, the fire it lights in your belly will keep you going.

9.  Cobra Head

            This spring will be the first time I will have a garden all my own. While I absolutely love all the memories I have working in the garden with my mother, it is definitely exciting to think up a whole new fresh garden on my own. The Cobra Head will be awesome for getting out all the weeds and mystery plants that the former tenants left behind. Now if I could just rebuild the fence…

10. Perfect Potpourri

            Potpourri of today is not what I remember in my grandmother’s powder room. It is definitely making a comeback and it is absolutely crazy to see what people are doing with it. Because of that I want to jump on the bandwagon and see what I can do with such an awesome herbal craft. In order to have some idea of what I’m doing I want to take Perfect Potpourri with me so I understand the basics before I go crazy and start making Tussie Mussies with reckless abandon.

Am I forgetting anything?

Pizza Party in the Garden

Pizza Party in the Garden
By Kathy Rohrbaugh, Penn State Master Gardener – York County PA

From The Essential Herbal Magazine Mar/Apr 2014

I love pizza, and most people I know do also. On average, each American typically consumes 23 pounds of pizza annually. Why not make a pizza shaped garden?  In this garden you will grow the vegetables and herbs used to make pizza sauce and toppings. This pizza shaped garden plan takes very little time, tools and effort to plant.  The whole family can enjoy planting together while using this project as a resourceful teaching tool to learn about the process of growing, harvesting, and making your own sauce. 

 Before getting started make sure to let your kids know what to expect before you begin. Have a short discussion on the science aspect of gardening such as how root systems work.  Inform children about the insects they may encounter when gardening and how many insects are beneficial to plants. Tell them it’s okay to touch a slug, they may feel slimy and won't hurt you.  However, do warn children of hurtful insects such as stinging insects and some spiders.

GROWING CONDITIONS

The beauty of the pizza garden is the plants require similar growing conditions. Your garden needs to have nutrient rich soil, proper drainage, and at least 6 hours of full sun to flourish.  No matter how large you choose to make your garden space, make sure to loosen your garden soil to at least a foot in depth, and you may want to amend it with compost.

CREATING AND PLANTING THE PIZZA GARDEN WEDGES

Once you have chosen a spot for your pizza garden, you will to need create the pizza circle.  Mark off the circle by putting a stake upright in the garden area.  Tie a three and a half foot piece of string to the stake.  Keeping the string tight and walk around in a circle and mark the ground to show the garden's border.  Divide the circle into six equal wedges.  The “pizza slices” can be defined with rocks, landscaping timbers, or rows of parsley or basil. 

Below are several suggested types of common herbs and vegetable plants that you may want to consider growing.  In this pizza garden plan, grow three kinds of herbs and three vegetables.  These suggested plants can be bought locally at your favorite nursery. 

Oregano:  (Origanum vulgare)  This aromatic, perennial herb is in the mint family.  It is easy to grow and gives pizza the characteristic taste and that wonderful smell.  You may use it fresh or dried.  I suggest one or two plants.

Basil:  (Ocimum basilicum) This aromatic herb is a must in the pizza garden.  I grow several every year and love it for its wonderful culinary uses.  It is good in the sauce and thrown on the pizza in the cheese.  Basil is an annual herb and there are many varieties.  I recommend the sweet basil variety for your pizza garden.  However, there are many varieties of basil and is your personal choice.  Two to three plants can be planted in the wedge.

This is Greek Columnar basil.  We grow this variety because it doesn't flower, so we have basil all season long.

Parsley:  (petroselinum)   This is a biennial herb that reseeds itself.  It is very common in Middle Eastern, European and American cooking. Grow two or three plants in the wedge.  You may want to define some of your pizza slices with parsley, so you will need several more plants.

Tomatoes: (Solanum lycopersicum) The tomatoes I suggest to use on a pizza are the “red sauce” tomatoes, or plum (Roma) tomatoes.  I find this tomato an excellent paste-type tomato that gives the tomato sauce a hearty flavor and is easy to grow.  If you choose other varieties of tomatoes can be grown and used as well.  Here is a bit of tomato trivia.  Did you know that in 1893 the Supreme Court ruled that the tomato must be considered a vegetable?  Botanically it is a fruit, but vegetables and fruits were subject to different import duties, so it was necessary to define it as one or the other.  (Source: The Packer, 6/9/90). 

A beautiful selection from the garden of Susan Hess.

Bell & Hot Peppers:  There are two main types of peppers, sweet and hot.  The classic sweet green bell pepper is good addition to the pizza garden.  Both hot and sweet peppers are a great way to spice up the sauce.  I recommend Jalapenos for the hot pepper variety.  You may want to plant two or three pepper plants, depending on your taste.

I package peppers, onions, and sometimes tomatoes together, then freeze them so they're always ready.

Onions:  (Allium cepa) Onions can be planted from sets or transplants.  Select red, white, or yellow for your garden.  You can plant up to 30 onion sets or transplants in your pizza garden wedge.  You ask, what is the difference between a set and a transplant?  An onion set is a small bulb up to 1 inch in diameter.  An onion transplant is a plant between 8 to 10 weeks old that has not gone through the bulbing process, and if planted at the right time will produce large bulbs.  Onions are edible at any stage.

CARING FOR YOUR GARDEN

Continue to water and weed your garden.You may want to mulch your garden with any organic material such as straw or pine needles that will help keep the weeds from overtaking your garden.

With regular watering and full sun, in about two months, you can harvest and enjoy the fruits of your labor.  The pizza sauce can now be made.  Buon appetito!  (Have a good meal.)

HOMEMADE MARINARA SAUCE

1/4 cup of olive oil
2 med. sweet onions, coarsely chopped
6 cloves chopped garlic
2-3 pounds of fresh plum tomatoes, blanched in boiling water, plunge in cold water and peal under a stream of cold water.  Remove seeds.  In a large bowl, use your hand to crush tomatoes.
A small handful of fresh basil
A small handful of fresh parsley, remove bottom stem

A small handful of fresh oregano leaves
Sea salt and freshly ground black pepper to taste
Fresh grated cheese (Pecorino Romano or Regianno Parmeggiano)

Fresh sliced bell peppers or hot peppers rings sauted in olive oil to top the pizza.

 Directions:   In a deep sauce pan, add olive oil and heat to medium heat.  Add onions, half the garlic and simmer until onions are translucent. Add tomatoes, salt and pepper to taste.  Bring up to a low boil and simmer for about 30-45 minutes.  Keep stirring from the center of the pan to prevent burning.  When the tomatoes are done, add the fresh parsley, the basil, oregano and remainder of the garlic.  Continue to cook for another 3-5 minutes or so.  Serve on your favorite pizza crust or enjoy on your favorite pasta.

Website to check on the Hardiness zone for suggested plants
 http://www.usna.usda.gov/Hardzone/ushzmap.html

Kathy wrote this article to get us ready for the PA Herb and Garden Festival!  We'd love to see you there.  Tina will be talking about useful weeds, and both Tina and Maryanne will be giving a workshop (you must pre-register) on healing vinegars.