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The Wisconsin Herbalist

August 2016

Issue 22

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From The Wisconsin Herbalist:

Our last publication 2016 will be the week of November 15. The deadline is 30 days prior to the issue publication. Thanks to all the contributors this issue – Marcy, Kristin, Sondra, Patty, Jackie and Rick. Without them, we wouldn’t have a WISCONSIN HERBALIST! If you have an herb shop or center, by writing an article you are entitled to a page of free advertising. Our next issue deadline is 15 October for a November issue – so if you’re doing something different in the garden, harvesting something new, or if you would like to share how and why you process a particular plant, we’d all love to hear about it!

The opinions of the writers are not necessarily those of The Wisconsin Herbalist.

The Wisconsin Herbalist does not recommend or endorse any diagnosis or treatments with any botanical or pharmaceutical substances. When plants are used as medicine, they become medicine with all the same effects as pharmaceuticals. Any medicine, botanical or pharmaceutical should only be used under the guidance of your trusted health care professional. We believe that each person bears full responsibility for his or her own well-being and health. We strive to correctly site all sources of information contained within.

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Contents

Compost Tea Marcy Lautanen-

Raleigh 4

Blood Orange – Book Review Kristin Urban 9

Madison Herb Society Herb Fair MHS 11

Spa Waters Jackie Johnson 13

Growing Camellia & Kava Rick Swanson 17

Recycling Statistics & Facts NEWHSA 21

History of Medicine Herb Companion 26

Herbal Trivia Quiz NEWHSA 27

Janesville Herb Society Sondra Austin 28

Crafty Corner Sondra Austin 29

Northeast Wisconsin Herb Society NEWHSA 31

Herb of the Quarter – Ginger Jackie Johnson 32

Gardening Tips ArcaMax Gardening 36

Using Lavender – Making Bottles and Wands Sondra Austin 38

For the Cooks Among Us Patty Bellin 45

Herbal Trivia Quiz Answers NEWHSA 48

Enjoy the rest of your summer!

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Compost Tea

Marcy Lautanen-Raleigh

www.backyardpatch.blogspot.com

Growing plants in a raised bed, as I am currently, has an upside and a

down side. Control of weeds is so much easier as the soil is soft making

weeds easier to pull. Also since you control the soil the weed seed is

generally reduced. However an imported soil can be low in nutrients or

nutrient value can be easily leached from the soil by watering and rain

runoff. Also the lack of contact with deeper soil means that

micronutrients may be lacking.

I noticed that the raised bed of herbs, which was started last year

when we moved in, has some areas where the plant growth seems slow

and not very robust. I improved the soil adding a new layer of nutrient

rich soil, but this only helped a small bit. So I turned to compost tea.

By applying compost tea twice weekly, I improved the plants ability to

fight off disease and better utilize the nutrients in the soil.

So now I guess I should explain. What is the difference between

compost and compost tea? What is compost tea? What Compost tea is

not? Why is compost tea good for the garden? And finally some

resources for obtaining or making your own compost tea.

The difference between Compost and Compost Tea

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Most, if not all, gardeners are familiar with compost – that decomposed

organic matter like leaves, grass clipping and fruit and veggie scraps

from the kitchen that we so love to add to the soil in our garden. We’ve

been taught that adding compost to our soil every year enriches it with

nutrients, adds and feeds the diverse bacterial and insect life of our

soil and improves its ability to retain moisture thereby making our

garden plants happy and healthy.

Many of us, my family included, have even taken the step of making our

own compost by using the discarded or unused organic table and yard

scraps – leaves, grass clippings, coffee grounds, veggie and fruit peels,

etc and adding them to a compost bin and turning the pile occasionally

to facilitate the decomposition process. In the late winter/early spring

we gleefully fill our wheelbarrow full of this black gold to work into our

garden soil. What’s not to like about that? Reduce waste, conserve and

be prudent stewards of our planet and at the same time provide

excellent nutrients for our garden.

Compost tea is a liquid compost added to soil as a way of increasing

beneficial microorganism that deter diseases and increase growth

potential in plants.

What is Compost Tea?

Simply stated, compost tea is a water-based solution that has been

amended by adding compost to it, and in some cases other nutrients,

and letting it “brew” or steep in water. One does not need to heat the

water to enable the wonderful microorganisms in the compost to leech

into the liquid infusing the water with all the goodness a garden needs

and wants. Many home gardeners and farmers use compost tea as an

organic fertilizer to restore a much needed diversity and population of

beneficial bacteria, fungi, and protozoa back into the soil. Others use

compost tea as a foliar spray to reduce disease.

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There are generally two types of compost tea: 1) Passive or 2) Actively

Aerated Compost Tea (AACT). Both provide benefits to your soil and

“passive” tea is very simple and inexpensive to make, but the research

has shown that AACT provides an added turboboost to the solution

that is filled with the beneficial microorganisms that are so beneficial

to your soil and plants.

Passive tea is made by basically dumping a load of compost into a

bucket of water, stirring it occasionally to release the microbes from

the compost into the water and letting it sit for a short time to enable

the microbes to work their way throughout the solution.

Actively Aerated Compost Tea (AACT) is a “tea” that is made by adding

compost to a solution of water, but in this case, nutrients in the form

of black-strap molasses, liquid kelp, hydrolyzed fish, and other related

materials along with oxygen are added to the water to feed the

beneficial microorganisms. The goal is to enable the microorganisms to

reproduce, multiply aggressively and supercharge the “tea”. There has

been extensive research on the subject of compost tea and its

benefits and the science seems very clear that AACT provides far

more beneficial organisms in your tea than does the passive

alternative. AACT compost tea is an aerated solution that is teeming

with billions of beneficial microorganisms that

can be applied directly to the leaf surface of a

plant as a foliar spray or used as a soil drench

to improve root systems.

For both types of compost tea you must use

water without chlorine, so saved rain water or

dechlorinated tap water will be needed.

What Compost tea is not?

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Compost tea, specifically AACT, is not a significant source of

micronutrients, Nitrogen, Phosphorous and Potassium, although it does

contain some. Your soil must contain needed nutrients before you start

adding compost tea.

Why is Compost tea good for your garden?

Compost tea works by putting good biological diversity that your plant

needs onto the leaf surface of the plant or the soil. You can enjoy the

proven benefits of compost now in a liquid form.

Benefits of Compost Tea

increased pest resistance

increased disease resistance

increased yields in your vegetable garden

increased frost resistance

increased blossoms on your flowers

increased weed resistance

increased water holding capacity of your soil

increased breakdown of toxins in your soil

increased quality and taste of fruits and vegetables

100% safe

100% natural

Most importantly - compost tea is cheap and you get several of the

benefits of applying compost to your garden, without the hassle of

moving truckloads of soil around your yard.

Please note - compost tea is by no means a replacement for balancing

the minerals in your soil or adding organic matter. If the minerals in

your soils are not balanced and you're lacking adequate organic matter,

you will never fully realize the magic of compost tea.

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Sources of information and materials:

http://www.gardeningwithmicrobes.com/aact.shtml -this is part of a

detailed series of articles on Gardening with Microbes that has much

information on why compost tea is the trend to watch in organic

gardening.

http://www.compostjunkie.com/making-compost-tea.html -

this website details using, making and the important details of compost

tea including recipes and links to materials for making AACT tea

brewers.

http://www.phelangardens.com/resources/186-compost-tea - this

commercial site has details of how a commercial compost tea is

produced with additional information including the need to use

dechlorinated water.

http://www.just4growers.com/stream/organic-growing-

techniques/how-do-i-brew-my-own-compost-tea-at-home.aspx - this

site has instructions and details, including an equipment list, to create

your own compost tea brewer for making AACT.

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Blood Oranges (book review)

and

Ground Ivy (brewing aid)

By Kristin Urban

Northeast Wisconsin Unit

The yard this year has been

taken over by a member of the mint family, called ground ivy or gill-

over-the-ground (Glechoma hederacea). It looks a little like creeping

Charlie, only smaller leaved and sporting little purple flowers, rather

than the white blooms, of our creeping friend. It’s a European

introduction and regarded as a somewhat invasive species. I know my

husband wants to poison it out of existence…but since it does cover the

ground and doesn’t grow very tall, I would be content to let it “do its

thing.”

The name Gill comes from the French guiller, (“to ferment”) because

the leaves were once used to help ferment, or flavor, beer.

And that information provides me with a nice segue to this issue’s book

review, Blood Orange, Susan Wittig Albert’s latest mystery in the

China Bayles’ series. Blood orange doesn’t seem to have much to do

with this story….but beer does.

The victim and the puzzle the main character (China Bayles, retired

criminal defense lawyer and owner of the lovely Thyme and Seasons

herb shop in fictional Pecan Springs, TX) resolves to solve is the wife

of a local brewer. China’s headnotes to each chapter provide a lot of

information on botanical drinkables, and a good amount of space is

devoted to the brewing of artisanal beers, which can be flavored with a

lot of herbs and seasonal fruits.

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Hops became the favored gruit (the

herb mixture to flavor, bitter, and

preserve beer) about the 9th century.

Until then, a brewer’s gruit was made

from what was available locally, which

might contain mugwort, horehound,

yarrow, heather, or ground ivy (back

to my gill-over-the-ground).

I thought that I might have been missing something of significance in

the book title, so I did a bit of online research. Blood oranges are

produced in this country primarily in California, but there are also small

suppliers in Texas and Florida. The best are from Sicily and have

particular climate requirements. They are available seasonally from

December through April. They are higher in vitamin C than the usual

fruits, are sweeter, are rarer, and of shorter availability.

Molly Watson, in an article available through

http://localfoods.about.com, gave several recipes and showed how to

section oranges efficiently. Blood oranges appear most commonly in

salads, but can be used as glazes for meats and additions to marmalade

(glorious color).

I found out from Food and Travel Magazine (http://foodandtravel.com)

that orange flowers are the symbol of marriage and a symbol of

prosperity. During the Middle Ages, blood oranges were regarded as a

symbol of status and power, which explains why the wealthy Medici

family chose them for the Medici coat of arms.

Both ideas (marriage and wealth) figure into the story in the form of a

failed marriage in dispute because the wife is a major holder of the

marriage property. However, such symbolic understanding is only

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incidental to the story and of interest, probably, only to a literature

geek such as myself.

This book in the series is a bit weaker than some of the others, though

I always enjoy the character development and incidental herbal

information the author shares with her readers. Much of the first

part, before one really gets into the plot, is devoted to the back story

of China, her family, her business partner Ruby Wilcox, and various

characters that reappear from time to time.

There is, as must be in a murder mystery, a murder that must be

solved. There are suspense and clues to be analyzed and characters’

motives to be examined. There is landscape lovingly described, though

usually integral either to the story or to understanding the characters.

Personalities are developed; personal insight is gained. There is danger

and distrust. And herbal references to pursue, such as Thomas Tryon’s

The Art of Brewing Beer, Ale, and Other Sorts of Liquors, pub. 1691.

In other words, Blood Orange is a delightful summer read.

Enjoy it with a local brew!

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MARK YOUR CALENDARS!

Madison Herb Society

34rd Annual Herb Faire

Saturday, November 5

9 a.m. – 3:00 p.m.

Olbrich Gardens

3330 Atwood Ave., Madison, WI

Free Admission to the Faire!

Herbal vendors, workshops, and demonstrations.

Free Herbal Presentations in the Atrium

Watch the Madison Herb Society Webpage for more information!

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Spa Waters

A Refreshing/Healthy Choice

Jackie Johnson

NEWHSA

For years we’ve seen them sitting in the lobbies of hotels, or if you’re

lucky enough, been given a delicious and healthy beverage after a

massage or other treatment at your local spa.

The name “spa water” has been coined, and it’s stuck for the delicious

and healthy waters infused with various herbs, fruits and vegetables.

They can be infused for as short a period as 30 minutes, but a few

hours or overnight is best. If you’ve infused your beverages for twelve

hours or more, be sure to remove the vegetables, fruits and herbs.

Keeping them iced is always helpful, and makes them even more

refreshing. No sugar is needed making them especially healthy.

Most stores now have the water dispensers in all sizes and

configurations; some even hold two or three different vessels to be

filled to offer more variety. Some are large, others smaller. You can

pay as little as $25 and as much as you want! Some are plastic, others

are glass, and some are just cool. I recently found one shaped like a

beehive on sale for $20 at Menards!

You can add your water and other ingredients to those vessels, or make

it ahead and fill the vessels. You can fill individual glasses from

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pitchers of them you have prepared. Or to make a statement, you can

fill pint sized mason jars with some prepared spa water, add a few

sprigs of this or that, put lids on them and put them in a large

container filled with ice. Those containers come painted or for a more

rustic feel, I have one of those old fashioned galvanized trough/bucket

I found at a rummage sale for $5 (without a hole)! But these can be

purchased at Fleet Farm or any hardware store.

How much plant material should you add? Well, you’ll have to

experiment to get the flavors you enjoy, and experimentation in this

case is a ball! You can make large amounts in a gallon container of

water, or smaller amounts of two quarts, or those pint sized jars!

I’ve even taken (that dreaded) bottled water, added a few sprigs of

this or that, put it in the refrigerator overnight and enjoyed it the

next day. (Make 2 – they go fast!)

Some tips:

- Slice your fruits and vegetables

fairly thin.

- Citrus peels can cause bitterness

if infused too long. That’s great

if you like that, but should be

removed sooner, or cut away if

you don’t.

- Mint leaves go along way – so be cautious until you get it right,

remembering mint can overpower most other flavors.

- Wash your fruits and vegetables well before slicing.

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- To keep them fresher longer, keep adding ice to your waters in

containers.

Here are 65 suggestions to try to get you started, but remember,

IMPROVISE - If you like it, it’s all good.

Lemon/Orange

Lemon/Tulsi (Holy Basil)

Lemon/Ginger

Lemon/Mint

Lemon/Strawberry

Lemon/Lemon Balm/Lemon

Verbena/Lemon Basil

Lemon/Fennel

Lemon/Dill/Cucumber

Lemon/Blueberry

Lemon/Lime

Lemon/Orange/Lime/Grapefruit

Lemon Verbena/Mint

Lemon/Rosemary

Lemon/Basil

Lemon/Lavender

Lemon/Chamomile flowers

Lemon/Blackberry/Ginger

Lemon/Peach

Lemon/Pineapple Sage

Lemon/Mango

Grapefruit/Basil

Grapefruit/Lemon

Grapefruit/Rosemary

Grapefruit/Tulsi

Cucumbers/Lemon/Rosemary/

Mint

Cucumbers/Lemon and/or Lime

Cucumber/Strawberry

Cucumber/Mint

Cucumber/Apple

Cucumber/Cantaloupe

Cucumber/Cantaloupe/Honey

Dew

Cucumber/Lavender/Mint

Cucumber/Citrus (any/all)

Cucumber/Tulsi

Blackberry/Sage

Blackberry/Mint

Black or Blueberries/Lime

Blueberries/Rosemary

Blueberries/Orange

Raspberry/Lime

Raspberry/Rose Petals

Orange/Mint

Orange/Mango

Orange/Papaya

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Ginger/Mint

Kiwi/Lime

Kiwi/Berries (any/all)

Strawberry/Kiwi

Strawberry/Lemon/Basil

Strawberry/Basil

Pineapple/Orange

Pineapple/Strawberry

Pineapple/Mint

Pineapple/Sage

Pineapple/Grapes

Cantaloupe/Mint

Watermelon/Rosemary

Watermelon/Basil

Watermelon/Coconut

Peach/Thyme

Peach/Rosemary

Peach/Ginger

Rosemary/Orange

Rosemary/Mint

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Growing Camellia sinensis

And

KavaKava in Wisconsin

Rick Swanson

Greeting fellow herb lovers of Wisconsin. I like to bring up two seldom

mention herbs I grow.

The first one is tea, Camellia sinensis. It is so commonly consumed

throughout the world one would not think twice about it. I find it

interesting that from one plant three different types of tea are

derived from it. The green tea is unfermented. The black tea is

fermented. Last and least known is white tea where the size of the

leaf and location of it on the plant, creates it. How the tea leaves are

processed determine the type it is – white, green or black.

I have the pleasure of knowing an herb grower in AL who happens to

grow tea at her rural home. It amazed me to have the chance to visit

her in her rural setting. Let me say rural in WI is not the same as

rural in AL. She was not going to attend the herb fair the local

herb group puts on in early May this year. I contacted her and ask her

if it possible to visit at her home. We met several years earlier but I

felt lucky that she said yes.

Her herb garden is surrounded by a low electric fence only a few

inches off the ground. This was done to help her keep armadillo

out. We all have our problem animals! This fence keeps them out of

her garden and prevents damage.

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We cannot understand how much damage these rodents can do in one

night. After showing me thru out her herb garden - one that I can only

dream of having year around up here. Plants I grow for only a few

months, for her it within reason for them to live year around. She is in

zone 9! But, on the other hand we are able to grow a few that to her

are only an annual. Example would be French tarragon.

Anyway, the main reason my friend and I went there is she is a tea

grower. I was getting fresh cut branches from her for tea. When it

was time to get the cutting, I asked where the tea plants were. I

found out in front of us was about a fifty foot hedge, about 7 feet

high. I have to say I was amazed at this. I have seen pictures of tea

plantations, but to see so many plants and at that height. Let's say it

was well worth the drive, all in itself.

She does not prune her tea plants down as on the plantations, she

allows them to grow. As for harvesting the cutting I wanted, she

pulled out her clippers and started cutting away. During this I asked if

she had plants for sale. She just so happened to have some. So by the

time I left, I had a dozen potted plants, as well as several handfuls of

cuttings for making tea. To her this was nothing; to me it was

incredible bargain to walk away with all of those tea branches. Plus tea

plants for me to return with.

After we returned to my friend’s home, I planted a couple of the tea

plants before I left. With the hope that in a few years I'll have tea

bushes like I saw at her home. I will look forward to that to see how

much they grew in a year.

I return from my vacation with a few extras potted plants to sell. This

is a rare chance to purchase these. Each plant is in a gallon container

and is growing nicely. Each are at least 6 inches tall and I’m selling

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them for 25.00 each, I am sorry but due to the cost of shipping I

cannot safely ship them , so I have to say pick up only WI and I live in

Madison.

The second herb is Kava, Piper methysticum , I know a grower of this

as well down south. Yes, I do get around the state of AL. Like so many

herb lovers, I read, at times a bit too

much and wish I can someday get to see

some of these plants up close. This is

another one I have been lucky enough to

see.

This plant is known in the south

Pacific where it grows well and is

cultivated for use. It is known for its

relaxing capability when chewed. This plant grows and loves heat and

humid conditions. Does it work? I don't know, I have not tried

chewing the roots. But with centuries of use, I am sure it does. If one

has ever seen a similar plant the 'root beer' plant. They look very

much alike.

One interesting piece of history about Kava - it was brought to the

Hawaiian Islands when they were originally settled in much the same

way Europeans brought plants along with them that they knew and

were comfortable with. It is amazing to me the length settlers will go

to bring a piece of their home with them, to a new place.

But on Hawaii from my reading, there were different types depending

on your social class as well as your sex. These factors determined your

type – which one you were allowed to use. It is a fascinating bit of

history to its use.

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This one is also a gallon container planting. Several already have side

plants coming up. With the weather we are having right now in this

part of the state, they are very happy, temps in the 80's, and getting

water about every other day. These are 25.00 each and again, I cannot

ship these.

I am offering tea or kava for 25.00 dollars a plant. If you are

interested send an email to rickswansonw@aol.com. If you have

questions, I will do my best to answer them.

I have grown both of these now for several years. As you should know

neither of these are winter hardy in Wisconsin. They will need to be

taken in when the weather starts to change. The tea plant can take a

bit more of the cold, so that one I can often put out later in April.

As for the Kava, that one needs heat, so often that is not put out till

late May. I have learn to pay attention to the weather forecast and

where I place them outside, for mine best results. But here in

Wisconsin, each year is different for planting.

Coming

soon!

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Recycling Statistics and Facts

From: all-recycling facts.com

Looking for some recycling statistics and facts for a school project, or

just simply interested to read more about the facts and figures in

recycling?

Whatever your aims, we hope that we can provide you with some

insights to the what-s and why-s of recycling through some interesting

statistics and facts on recycling below.

This information on recycling can be eye-opening on the impact of your

actions on the environment. If you are an office worker and

constantly use paper for printing, then you must read about the facts

and figures on recycling paper!

If you have a home (most of us do!), then you must read all the facts

and statistics below!

May you have an enlightening discovery process!

Recycling statistics on paper

rate of 100 acres per minute. All this to produce paper which is

normally used and disposed without much thought.

takes less than ten minutes to be felled, and on an average one tree

can yield about 700 paper grocery bags, which will be consumed in less

than an hour by a supermarket!

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every ton of paper that is recycled, the following are saved:

17 trees

275 pounds of sulfur

350 pounds of limestone

9,000 pounds of steam

60,000 gallons of water

225 kilowatt hours

3.3 cubic yards of landfill space

ess than when paper is

prepared using virgin wood and other raw material.

tons.

Recycling statistics on plastic

s

not surprising that plastic bottles constitute close to 50% of

recyclable waste in the dumps.

is close to 700 years.

decompose. Used plastic dumped into the sea kills and destroys sea life

at an estimated 1,000,000 sea creatures per year!

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Recycling statistics on glass

recycled again and again. But most often times, it ends up in landfills

and never decomposes.

“cullet” in the glass industry. This is because cullet or recycled glass

costs much less than raw material used to manufacture glass from

scratch. Cullet also consumes very little electricity, thereby conserving

energy, which translates to decrease in carbon dioxide and nitrogen

oxide, which are greenhouse gases that contribute to the carbon

footprint.

e longest to decompose but are completely

recyclable, therefore, it is important to purchase, recycle, and reuse

both glass and plastic products. If one can replace both these with any

other recyclable or biodegradable products one must certainly invest in

the same!

Recycling statistics on styrofoam

remain in landfill space for close to 500 years. This is

because it does not get decomposed easily, ie. it is

not bio-degradable. Therefore, it is advisable to say,

“No,” to Styrofoam products.

Fact on recycling water

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Recycling statistics on metals

-famous chocolate manufacturer, Hershey Chocolate Company,

in manufacturing 20,000,000 Hershey’s kisses (every day), uses about

133 square miles of aluminum to wrap the chocolates. This aluminum

wrap is recyclable, but most of this recyclable aluminum reaches the

trash cans instead of recycle bins, because people often enjoy the

chocolate but don’t think about the recyclable aluminum wrap!

aluminum. Aluminum cans can be recycled and reused within 60 days.

uminum cans can be recycled and used in various products like

vehicle parts, sliding shutters for windows and doors, etc.

preparing aluminum products from virgin metal consumes close to 100

times the power required to recycle aluminum. If all aluminum produced

is regularly recycled, the energy saved is enough to light up a medium-

sized city for close to five years!

tons of iron ore, coal, and energy. Therefore, it is very important to

recycle steel and aluminum. Both metals can be recycled and reused

repeatedly.

pound of aluminum recycled.

Other recycling statistics and facts

produced at an alarming rate of 1,609 pounds of trash per person, per

year.

contains packing material which is normally dumped. But if this

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packaging material is recycled, it will save tons of paper, lots of energy,

money, human resource, and time.

reused and close to 50% of the same waste can be composted.

idle electronic gadgets like TVs, microwave ovens, DVD and CD players

that are not being used.

fluorescent light bulbs or CFL bulbs because they generate the same

intensity of light but consume three times less power when compared

to regular bulbs.

millions of people on this planet who do not understand the meaning of

recycling. Therefore it is important to educate and build awareness

among the masses regarding the benefits of recycling

http://www.all-recycling-facts.com/recycling-statistics.html

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HOW MANY OF YOU REMEMBER THIS:

A History of Medicine

From: Herb Companion Dec03/Jan04

2000 B.C. Here, eat this root.

1000 A.D.

That root is heathen. Here, say this prayer.

1850 A.D.

That prayer is superstition. Here, drink this potion.

1940 A.D.

That potion is snake oil. Here, swallow this pill.

1985 A.D.

That pill is ineffective. Here, take this antibiotic.

2000 A.D.

That antibiotic doesn’t work anymore. Here, eat this root.

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HERBAL TRIVIA QUIZ

1. What plant did Emperor Shen Hung of China include in his Classic Book of Hebs

in 3000 BC? 2. What fall plant used for allergies is often scorned due to believing it is ragweed? 3. This is made from plant material, alcohol and honey. 4. This is made from plant material, honey and vinegar. 5. A short, swollen, underground stem in which food is stored. 6. An abnormal swelling caused by an invading organism. 7. Smuggled fire contained in Fennel out of Mount Olympus to give to man. 8. Name for gelatinous substances produced by some plants that is often used in

herbal medicines as a soothing agent. 9. FREE educational event coming up the first weekend in November. 10. Just about to ripen – will you be making syrups and drying the berries for use

this winter for flus?

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Janesville Herb Society Sondra Austin

The Janesville Area Herb Society has had 3 months of working in the

Rotary Botanical Gardens herb gardens and they are looking

beautiful. We've been able to harvest catnip and chamomile to dry and

make teas. There is also lots of lavender, horehound, comfrey, basils,

thyme, mints and other herbs.

New chimney flues were put into the sensory garden so it is looking

even sharper now with new plantings of various mints in each one. This

year’s art project for Rotary Gardens is large wooden hummingbirds

which various groups and individuals have painted and/or decorated and

are donated back to the gardens. They will be on display until this fall

when they will be auctioned off. The Janesville Area Herb Society had

the fun of fixing one up also and it is on display in the sensory garden.

At the June meeting we had a catnip leaf picking party and now the

leaves are being dried for later sales. In July we set up our calendar

for the rest of the year with August meeting at a member's home for

our annual pesto making party.

We are exploring more ideas for fundraising as we also support

educational programs at Rotary Gardens as well as our own club

projects. On July 16 members that wish to attend will carpool for the

Janesville Garden Walk. We are also contemplating getting T-shirts

with our name on them for when we are working in the herb gardens

and when we go on excursions together. Since a couple members do not

wear T-shirts we are looking at other ideas as well such as vests.

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CRAFTY CORNER

Sondra Austin Janesville Herb Society

Two really simple ideas for crafts this time. One is wreath

making. If you have some southernwood or other herb/plant

that you would like to dry for a wreath,

cut it and bend it into a bucket or large

pan the size that you would like your

wreath to be and let it dry. It usually

only takes 3 to 7 days depending on the

plant used. Woody plants do not work

as well and may break.

Once it is dry you can remove the wreath material and bind it

with thread, string, ribbon, or wire to hold it together a little

better. If you have a wreath form you can attach it to that

as well. Then just decorate with whatever materials you

choose. I left mine plain as I liked the simplicity of it, but you

can fix it up for the different holidays.

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The second craft I used a small bottle

(this one happens to be from Starbucks)

and clean it up good. Then smear a bit of

glue on it and roll it in spanish moss

patting it on where needed. Let it

dry. Then fasten a ribbon around the neck

and decorate it. You can add little

sparkles through out the moss, glue little

bows or other decorations on. This one is

ready for Christmas and will have some

candy canes in it, but dried flowers would

be a nice touch also. Another thought

would be to add lavender buds throughout

the moss for a touch of color and fragrance.

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NORTHEAST WISCONSIN UNIT

OF THE HERB SOCIETY OF AMERICA

We’ve had a fun summer.

In August we were asked by the Green Bay Botanical Garden

to be docents for an evening and offer a tour of the herb

beds. Of course we said YES and covered all the beds with

man or rather woman-power. We also brought herbal treats and

invited visitors to come inside afterwards to sample them and see all

the different uses of herbs. It was well attended and people were

quite pleased since our herbal treats turned out to be a full meal!

Our September meeting will be Tuesday, 13th at 6 :00 p.m. at

Planhigion Herbal Learning Center in Seymour. Our Herb of the Month

to discuss is Monarda, and our food will be fall soups. Our project will

be making hydrosols the easy way !

In October we return to the 2nd Saturday of each month – October

8th from 10 – 12 at Planhigion. We have a guest speaker on the Day of

the Dead. Our herb of the month is epazote, our herbal brunch will be

comprised of Mexican Foods. After the meeting (at about noon) our

project will be painting Green Men. (These MUST be ordered and paid

for at the September meeting.)

Our November meeting is November 12 at Planhigion at 10 :00 with a

Lighter Fair Brunch. Lemon Balm is the herb of the month and we will

be having a SPA project with herbs – and make and partake in various

herbal spa treatments, i.e. footsoaks, facials, etc…..

If you’re interested in joining us, contact our leader, Kelly at

keddykat@gmail.com or Planhigion at scentedgardens@msn.com

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Herb of the Quarter: Ginger

Jackie Johnson

Northeast Wisconsin Herb Society

Latin Name : Zingiber officinale

Common Names: Ginger

Name from : Arabic – zindscebil : ‘already known by the

ancients’

Sanskrit word refers to the shape of the root

Zone: Zone 9 – 10 Tropical plant

Conditions : Perennial

60 inches of rain and a dry season

Average temperatures of 70-75 degrees

Likes well drained loam, high humidity, light shade

Family: Zingiberaceae (same family as turmeric and

cardamom)

About 1400 members of the family

Native: Probably southeast Asia

Now grown in Pakistan, India, Jamaica,

South/Central America, China, Japan, Australia and

Africa

Looks like: Rhizome is a light tan color and knobby appearance

Photo by Jackie Johnson

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Propagation:

Can be grown in pots in our area. Some are saying to put on the top of the

soil and keep it moist. Traditionally, propagation was encouraged by

planting a piece of the rhizome with an “eye” on it about 3” deep in a loamy

soil.

Parts to Use:

Rhizome, although commonly called ‘root’

Harvesting:

Harvest when the leaves turn yellow.

7 – 10 months, earlier if for preserving (less fiberous)

Myths, Legends, History and Tidbits:

- Has had a spiritual connection: “Already known by the gods”.

- In China was used in ceremonies for communication with the gods.

- Some cultures would place a piece of the rhizome near the baby as it

was being born to absorb any negativity of anything or one nearby.

- Felt it would put a person in touch with the spiritual world.

Historical Medicinal Uses:

- 4000 BC – used/documented in China

Chinese sailors used for sea sickness

- Greeks probably made the first ginger ‘cakes’

- After Rome fell, ginger became scarce and costly.

- Marco Polo brought it to Europe and started up the trade routes

Was used for nausea, sea sickness, to kill parasites, colds and flu, increase

perspiration, inflammation.

Culinary Uses:

Commonly used in cooking in many cultures in sweets, beverages, breads,

candied, soups and in main dishes.

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Becomes more pungent when dried.

Was used for food preservation in warm climates.

Ginger beer (which became ginger ale) was started in England and the US.

Herbal Energetics:

Flavor – Pungent, sweet, bitter

Temperature – Warming

Moisture - Drying

Element – Fire

Planet – Mars

Polarity – Yang

Some of the Properties of Ginger:

Anti-spasmodic

Anti-bacterial, anti-viral

Anti-inflammatory

Expectorant

Anti-oxidant

Diaphoretic

Carminative

Cardiotonic

Circulatory stimulant

Stomachic

Rubefacient

Some of the Constituents of Ginger:

Zingiberol

Curcumene

Gingerol

Citral

Cumene

Cymene

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Methods of Use in the Past:

Compress form – on sore joints and muscles, bunions, back, temples for

headache.

Bath – add powdered ginger (in a bag) to your bath for sore muscles,

sciatica, poor circulation, hives.

Foot soak – athlete’s foot.

Tea – indigestion, colic, diarrhea, cough suppressant.

Tinctures.

Decoctions.

Capsules.

Added to your food.

Research:

Research out of Scandinavia and India are consistently showing ginger

appears to be good for most types of arthritis.

Currently conducting animal studies for reduction of blood sugar.

Alzheimer’s research looking at slowing down process of brain losing cells,

or helping protect and preserve brain cells.

Research looking at possibility of reducing cholesterol, lowerering blood

pressure and prevention of clots.

Lots of research projects – keep an eye out for the results!

Precautions:

Check with health care provider if old, young, pregnant or nursing.

Planhigion Herbal Learning Center Highway 55 between Seymour & Freedom

Planhigion offers holistic classes, herb classes, and Reiki & Chakra classes and Reiki Shares. Classes are usually the first week of each month (6 – 7:30) Check our webpage for the list of classes and workshops. Like us on Facebook for additional class updates, herbal trivia and information. For more information email scentedgardens@msn.com

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GARDENING TIPS FROM ARCAMAX

OVERWINTERING ROSEMARY: Rosemary likes cool (60F), moist

conditions in winter. Unfortunately, most homes are too hot and dry

for rosemary to grow, so the plants tend to dry out after a few

months. Here's what I do: Dig the plant from the garden in October.

Trim off any damaged roots, and prune off one-third of the new

growth. Then pot the plant in a soilless mix. Leave the potted rosemary

in the garden for two to three weeks to acclimate to the pot.

As long as the temperatures don't get below 30F, it will be safe

outside. After the potted rosemary is accustomed to the pot, bring it

indoors and place it in a cool, south-facing window away from any heat

source.

Mist the plant every couple of days, and water it just enough to keep

the soil moist. Rosemary doesn't really grow much in the winter

indoors; you just want to keep the plant alive. In spring, once you see

signs of new growth, begin to give the plant more water mixed with a

dilute, complete fertilizer. Transplant rosemary into the garden after

all danger of frost has passed.

HASTEN TOMATO RIPENING: To hasten the ripening of tomatoes,

pinch off any flowers and fruit forming and prune off any new growth

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so the plant sends its energy to ripen the existing fruit. Don't remove

any other foliage that is shading fruits

HARVEST APPLES: When harvesting apples, don't rely on the skin

color to tell you the apple is ripe. Cut open a few apples and check the

seed color. When they turn from tan to brown, the apples are ready to

eat.

STOP PRUNING SHRUBS: Stop pruning shrubs. Pruning now can

cause plants to develop new growth which may not have time to harden

off before winter comes. Begin pruning deciduous shrubs again when

leaves turn in fall.

HELP BIRDS AVOID THE WINDOWS: Autumn light seems to make

plate glass windows even more invisible to birds than usual. Hang

twisted pieces cut from aluminum pie tins from thread in front of

windows. These will move in the slightest breeze and alert the birds

that there is something to be avoided.

HARVESTING SUNFLOWER SEEDS: There's really no mystery in

harvesting sunflower seeds, and they make a tasty and healthful snack.

Wait until the petals fall and the heads begin to droop. You'll notice

the back of the seed heads will begin to turn yellow instead of green.

Cut them along with about 2' of stem and hang them upside down to

dry in a dry, well-ventilated place (such as a garage or attic) until fully

dry. Remove the seeds by rubbing two heads together, or by using a

stiff brush.

Spread out the seeds in a tray and allow to them to dry completely,

then store in plastic bags. Another option is to soak the seeds

overnight in a strong salt solution, drain, spread on a shallow baking

sheet, and roast at 200F degrees until crisp. The amount of salt

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depends on your taste. Try 1/3 cup of salt to a quart of water--if

that's not salty enough, add more for your next batch.

Depending upon size, your sunflower seeds can take 30 minutes to 3

hours to dry in the oven. Test often by taking a few seeds out of the

oven, allowing to cool, and crunching between your teeth. You'll know

when they're crispy dry. Store in an airtight container.

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USING LAVENDER

Thanks to Sondra Austin from Janesville Herb Society for finding this

detailed description on how to make herbal ‘bottles’ and wands.

We want to thank the original writer, but we can’t refind it!

How to Make Lavender Bottles

Materials

7-15 lavender buds/flowers, with long stems. A short length of 1/2" (0.5cm) ribbon Scissors A spoon... you’ll see why in a moment

Method

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Step 1: Lay the lavender stems side by side, with the flowers staggered in two rows. Staggering the flowers like this makes a long slender bottle, whereas lining all the flowers up on the same level makes a short fat bottle.

Step 2: Tie some ribbon tightly around the stems at the base of the flowers, and snip the loose ends of ribbon close to the knot.

Step 3: Use the edge of a spoon to squash the stems just near the knot. This makes the stems easier to bend without snapping in the next step.

Step 4: Bend the stems to form a cage around the buds. Try to space the bars of the cage evenly.

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Step 5: Finish off by tying ribbon around the stems at the base of the cage. Trim the excess stems.

Tip: Don’t place the lavender bottle directly against fabrics for the first few weeks after you make it, because green pigment can bleed from the stems before they dry out.

Now that you have made these easy lavender bottles, why not learn how to make lavender wands?

How to Make Lavender Wands

Materials

7-15 lavender buds/flowers, with long stems. You need an odd number of stems for the weaving to work.

2 yards of 1/2" (0.5cm) ribbon Scissors A toothpick A spoon... you’ll see why in a moment

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Method

Step 1: Lay the lavender stems side by side, with the flowers staggered in two rows. Staggering the flowers like this makes a long slender wand, whereas lining all the flowers up on the same level makes a short fat, fat, wand.

Step 2: Tie ribbon tightly around the stems at the base of the flowers. Leave at least a 10" (25cm) loose end - you’ll need it to make a finishing knot later on. Leave the other end of the ribbon attached to the spool. (My spool is just a rubber band in this pic.)

Step 3: Gently squash the stems with the edge of a spoon, just next to the ribbon. This makes them easier to bend without snapping in the next step.

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Step 4: Bend the stems to form a cage around the flowers. Run the loose end of the ribbon alongside the flowers, to poke out of the bottom of the cage. See it next to my fingers? Let the spool-end of the ribbon poke out between the bars at the top of the cage.

Step 5: Weave the spool-end of the ribbon under and over the lavender stems, like this.

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Step 6: If bits of flower stick out between the stems and ribbon, poke them back into place with a toothpick.

Step 7: Keep weaving until you reach the place where the flowers end. Then go back to the start, and pull the ribbon tight. Take up any slack ribbon and work it all the way through, to make the weaving nice and snug. The lavender will shrink as it dries, so weaving tightly is important.

Step 8: Wrap the spool-end of the ribbon around the base a few times, then tie it to the loose-end that you left poking through the bottom of the cage in step 4.

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For the Cooks Among Us

Patty Bellin,Editor

NEWHSA

Sweet Pretzels

3c pretzels ( I crush them up a little)

1 c melted butter

1c sugar

Melt butter then mix in sugar. Add pretzels. Bake 350* for 10-13

min. Can add cinnamon too if you want.

I've never tried with brown sugar but would be good too. Make sure

you bake on parchment paper because this will stick to your pan. I

usually use a silicone mat and those work perfect

Hot Pepper Cocktail Jelly

1 cup seeded and chopped green peppers (about 2)

¼ to 1/3 cup jalepeno peppers, rinsed and seeded (about 10)

6 cups sugar

1 ½ cup apple cider vinegar

1 bottle Certo (2 pouches)

4 -5 drops green food coloring (optional)

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Use stainless steel or glass pans.

Place peppers in a food processor with 1 cup vinegar. Blend until

smooth. Pout into a 5 quart pan. Rinse blender with remaining vinegar.

Add to peppers and stir in the sugar.

Over medium heat, bring the mixture to a rolling boil that you are

unable to stir down. Remove from heat. Let stand 5 minutes. Skim

foam off. Stir in Certo and green food color. Pour into jelly jars and

let set.

Keep in refrigerator. Can be stored for up to 12 months.

Rosehip Jelly

2 quarts ripe rose hips

1/2 quarts water

½ ti 1 package pectin crystals

2 1/2 cups sugar

1/4 cup lemon juice

Simmer rose hips in water until soft. Crush to mash, and strain through

a jelly bag. Should make about 2 cups of rose hip juice. Add to juice,

lemon juice and pectin crystals and stir until mixture comes to a hard

boil. Stir sugar in at once. Bring to a full rolling boil and boil for 1

minute, stirring constantly. Remove jelly from heat and skim off foam

with metal spoon. Pour into hot sterilized jars.

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Rose Hip Apple Sauce

Cook apples for making sauce in rose hip juice, or cook rose hips and

apples together and puree them using a sieve or other straining device

to remove the seeds. Proceed with standard applesauce recipe.

Rose Hip Syrup

4 cups (1 L) rose hips

2 cups (0.47 L) water

1 cup 1240 mL) sugar

Wash rose hips thoroughly. Remove stems and flower remnants. Boil

hips and water for 20 minutes in a covered saucepan. Strain through a

jelly bag. Return clear juice to kettle. Add sugar. stir well and boil five

minutes. Refrigerate until used.

Rose Petal Vinegar

4 cups white vinegar

2 cups red rose petals

Heat vinegar to boiling and remove from heat. Pour into a glass jar with

a lid and add rose petals. Put on lid and place in a dark, cool spot for a

week. Strain out petals and pour into decorative bottles. Delicious on

fruit salad or piquant green salad with a little light flavored oil. Also

makes a great after-shampoo rinse or addition to the bath!

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Marlene’s Dilly Chicken Salad

4 chicken breasts cooked and boned and shreaded

1 medium diced onion

6 stalks of celery diced

3 T fresh dill or about ½ of that for dried

1 cup mayo (reduced fat works well)

Salt and pepper to taste

Mix onion and celery together, add chicken, toss.

In smaller bowl mix mayo, dill, salt and pepper. Mix with chicken mix.

Can be served in a sandwich or on crackers.

HERBAL TRIVIA QUIZ ANSWERS:

1. Tea plant 2. Goldenrod 3. Elixir 4. Oxymel 5. Rhizome

6. Gall 7. Prometheus 8. Mucilaginous 9. Madison Herb Society

Herb Fair 10 Elderberries

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Next deadline 15 October - Send to wisconsinherbalist@msn.com