Redland Evening Herb Society Online

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Posted by REHS_Newsletter at 11:37 AM | Permalink

This month’s speaker: Miguel Cisneros-Abreu Miguel Cisneros-Abreu will discuss “Tea Time, Health Time.” Learn about using herbal teas to promote good health every day, presented in the way that only Miguel can! Herb of the Month: Rooibos

Look Ahead:

July 5, 2006: Kristin Jayd-Jimenez and Cheri O’Neal will teach “Kitchen Cosmetics, Bathroom Beauty.” Keep yourself looking great with simple, pure ingredients from your pantry and refrigerator.
Herb of the Month: Jojoba

August 2, 2006: TBA
Herb of the Month: Annatto

September 6, 2006: TBA
Herb of the Month: Tea Tree

Meetings are held the first Wednesday of each month at 7:30pm in the Fruit & Spice Park Auditorium. All members and guests are welcome! Our Tasting Table, Raffle Ticket Drawing, and Door Prize Drawing follow each speaker.

Monthly Society Project: Come garden with us! Meet in the Park at 10am on the Saturday following each monthly meeting. You get free park admission and free herbs to take home.

Posted by REHS_Newsletter at 11:32 AM | Permalink

Alternate names: Red Tea, African Red Bush Description: Native to South Africa’s West Cape area, rooibos grows as a shrub up to six feet tall.

Cultivation: Rooibos is planted from seed in the spring, and blooms in July and August. It prefers acidic to neutral soil, on the dry side and in the sun.

Culinary: Like black tea, rooibos needs to be fermented before use as a beverage, but contains no caffeine and many antioxidants. It is brewed like other teas, steeping for about six minutes. Extracts are also processed for use in liqueurs and schnapps, and the infusion can be used as a base for
fruity beverages, soups and sauces. It can also be used in baking.

Medicinal: Rooibos is high in antioxidants thought to help prevent signs of aging. It is also used in traditional medicine to relieve allergies, hay fever, asthma, and eczema.

Rooibos also has anti-spasmodic properties which make it useful in treating the digestive system, especially vomiting or diarrhea.

Sources: The Encyclopedia of Herbs and Their Uses. By Deni Bown. http://www.dr-nortier.com/plant.htm (photo below from there)

Posted by REHS_Newsletter at 11:32 PM | Permalink

Miguel Cisneros-Abreu, this month’s speaker and our fearless president, has been asked to host a TV segment on herbs. It will be called “La Botica de Miguel” and air on the MegaTV show “Café con Leche.” Miguel expects it will be nationwide very soon.

Speaking of nationwide, one of our members is making plans to move to Tennessee. Neil Smith has long been a fixture at the meetings and events, and will be missed. Rumor has it that there will be a northern chapter of the Redland Evening Herb Society.

Posted by REHS_Newsletter at 10:13 PM | Permalink

In addition to the beverage known as “tea,” there are many herbs that make wonderful, flavorful drinks. Most of the following are generally regarded as safe for anyone and are listed primarily for their flavors, but as with all potentially medicinal plants, use your own knowledge and that of a
qualified practitioner before attempting any treatments.

Many spices also make lovely teas, but ground, dried ones can leave an unpleasant sludge in the bottom of the cup. It is advised to strain it well through cheesecloth if using ground spices (or just don’t drink all the way to the bottom of the cup).

Mints: Available in a variety of flavors and easy to grow, this is one of the most accessible herbs to brew into tea.


Lemon Balm: Another easy to grow herb, it is tasty on its own or combined with other flavors.

Chamomile: Calming, soothing and subtly flavored, chamomile is popular for tea. However, it can trigger allergic reactions in people who are sensitive to ragweed.

Lavender: Adds a unique and relaxing fragrance and flavor to tea blends.

Basil: Releases a spicy fragrance that is surprisingly mild.

Fennel: Bruised seeds flavor this tea, giving off a pleasing anise-like aroma

Ginger: Spicy and warming, ginger is said to help nausea and sore throats.

Rose: Rose petals can brew a wonderfully scented cup. Rose hips are high in vitamin C and rather tart. Either one needs to come from unsprayed plants.

Pineapple Sage: Has sweetly scented leaves and flowers with a slight pineapple flavor.

Catnip: Has a slight mint flavor, and is also calming.

Rosemary: Slightly resinous and pineflavored, it is often combined with other herbs.

Posted by REHS_Newsletter at 09:15 PM | Permalink

Part cooking show, part Dr. Ruth, the Herbal Hoydens (formerly the ladies of FLERT) were back to speak about edible aphrodisiacs. We had a wonderful time preparing most of the edibles on site and showing all how to have fun and turn up the heat in the kitchen—in more ways than one! And like Vegas,
what happens in our auditorium, stays in our auditorium—if you missed it, you won’t know what really happened!

Thanks are due to our wonderful audience volunteers: Eliat & Enrique Schmalbach, Jane Hsu, and Gladys & Bruce Sutton.

Posted by REHS_Newsletter at 08:18 PM | Permalink

The newsletter submission deadline for the July issue is June 16, 2006.

To avoid spam, I will not be emailing newsletters without an invitation to do so.

The newsletter can also be viewed online at our website: www.REHSonline.com.

Suggestions and comments are always welcome, as are contributions. Thanks for making the newsletter so wonderful!

If you would like to receive the newsletter via email, please let me know by sending an email to: inariargenteus@gmail.com.

Posted by REHS_Newsletter at 07:19 PM | Permalink

From December 3, 2005 to May 31, 2006, Fairchild Tropical Botanic Garden hosted artwork installations by worldrenowned glass artist Dale Chihuly. Their vivid colors and organic looking forms made touring the garden even more fascinating.

Tall towers stood in various locations, while bubbles floated strategically in the Garden’s lakes and ponds. Other sculptures surprised by masquerading as flowers, birds, or other natural elements.

It was a wonderful opportunity to combine a day in the outdoors with viewing of lovely art pieces.

Posted by REHS_Newsletter at 05:22 PM | Permalink

June 10-11: Tropical Ag Fiesta. Local agriculture is featured, with tropical fruit plants for sale. Co-sponsored by FSP and the Tropical Fruit Growers. 10am-5pm. $5, under 12 free.

June 17: Lychee & Longan Workshop led by Chris Rollins. 10am-noon. $25

June 24: Mangos, Mangos, Mangos led by Chris Rollins. 10am-1pm. $50 includes a mango tree to take home.

July 15: “A Spoonful of Paradise”: Tropical Cooking with Chef Allen Susser. 10am-noon. $30.

August 5: Bamboo Workshop led by Daniel Holmes. 10am-noon. $25.

September 9: Vegetable Gardening, Container Gardening & Unusual Vegetables, led by Chris Rollins. 10am-4pm. $35.

September 30: Propagation, led by Chris Rollins. Includes planting seeds, grafts, cuttings and air layers. 10am- 5pm. $40 includes tree to graft.

For more information on any of these events or to register, call the Fruit & Spice Park

Posted by REHS_Newsletter at 04:22 PM | Permalink

This is your space to post items for sale, trade, or things you are seeking.

FOR RENT: Attention Nature Lovers! 1/1 plus studio/garage on 5 acre native hammock. Private, with easy access to US1. $800/mo. (Includes water & electric). Call 305-299-7826.

The newsletter is looking for gardeners willing to be profiled in the newsletter.

Call 305-248-9029 or email to: inariargenteus@gmail.com

Jim is still seeking speakers for August & September 2006. If you have suggestions or wish to volunteer, let him know!


“Experience is not what happens to you; it is what you do with what happens to you.” - Aldous

Posted by REHS_Newsletter at 03:25 PM | Permalink

REHS has our own website and currently it’s functioning a lot like an online newsletter. I am the "Web Liason", or some similar, very official-sounding title. In translation, I am supposed tell our web designer what we would like to see on our site. So what exactly would we like? Links to other herb
societies and information sites? A discussion forum? A place to buy and sell your herbal products? The possibilities are endless!

So, give me a call or an email with your ideas! And if you have your own site and would like to have a link on our members page, send me that, too! A society IS its members, so lets create an online environment that shows our visitors who we are: a diverse and dynamic group with much to offer!

Visit Our Site at www.REHSOnline.com

Contact Kristin at: Jaydedj@mac.com or 305-342-5844

Posted by REHS_Newsletter at 02:27 PM | Permalink

British superstition holds that only one person should pour from the teapot at any given gathering. Anyone besides the designated person who pours is destined to give birth to “ginger twins” - redheaded children.

Masala chai from northern India, shortened to just ‘chai’ in the United States, is traditionally made with black tea, spices, sugar or honey, and whole milk.

Iced tea was invented in 1904 at the St. Louis World’s Fair.

Used tea leaves (but not the bags they might come in) are good fertilizers for plants. Coffee grounds can be used this way, too. Tea bags and filters can be composted, but not applied directly to the plants as their contents can be.

Sunburn and bee stings can both be soothed by used tea leaves or bags.

Russian tea is sometimes served with preserves or jam as the sweetener (or sometimes eaten on the side).

Types of Tea Camellia sinensis provides several types of teas, depending on processing after harvest. The top two leaves and bud are said to provide the most flavor. Most teas are named for their country or region of origin, but most fall into one of the following categories:

Green tea is simply the unfermented leaves of the tea plant.

White tea is also unfermented, but comes from earlier pickings, and the hairs on the leaves give it the white color.

Black teas are rolled then fermented during their processing.

Oolong teas are partially fermented, keeping some of their green color.

Pu’Erh teas are the highest in caffeine, and are the result of even more oxidation by introduced cultures.

They are also touted as weight loss teas.

Further divisions within those groups are determined by the cut of the leaves, and sometimes flavorings that are added.


“The tea ceremony is more than
an idealization of the form of
drinking—it is a religion of the
art of life.”
- Okakura Kakuzo

Posted by REHS_Newsletter at 01:42 PM | Permalink

Progress on the cookbook is slow but steady. More recipe submissions are needed to make the book really special. Preference is being given to recipes with a family history included, or original recipes from members. Recipes from existing cookbooks are welcome as well, but please be sure they are
“tried and true,” or adapted for use. Have your favorites preserved and shared by sending them to the following contacts.


Mail: REHS Cookbook, c/o Fruit & Spice Park, 24810 S.W. 187 Ave., Homestead, FL 33031 Email to Leila Barnes: leiwai@adelphia.net Email to Leah Sherman: shermlea@aol.com Email to Tracy Bossinger: inariargenteus@gmail.com

Posted by REHS_Newsletter at 11:50 AM | Permalink

May Tasting Table and Raffle Recap

Donations are also encouraged for the raffle table. Tickets are on sale at the raffle table during each meeting, and are fifty cents each. Ticket proceeds benefit the Society.


The May raffle table included donations from: James O’Hare & Delphine Kendzia—Cook Book, Kitchen Scale; Melanie Bermudez—Bath Bar; Gladys & Bruce Sutton— Soy Candle; John & Marie Thorp— Banjo Tabacco, Key Lime

All members and guests are invited (but not required) to bring a contribution to the monthly tasting table. For those not inclined toward the culinary arts, paper plates, plasticware and beverages are also very welcome.

May’s Tasting Table was filled by: Melanie Bermudez—Spinach Dip & Crackers; Leila Barnes—Banana Cinnamon Coffee Cake, Green Olive Tapenade; Delphine Kendzia— German Red Cabbage; Jim O’Hare—Salmon Special. Also on the table were dishes from the presentation: Devious Damiana Tea Blend, Curvaceous
Cheesy Sculptures, Yoni-Linga Love Salad, Chickpea Soup, Asparagus with Vanilla Butter, Salacious Salmon, Ginger- Chili Crème Brulee, Mocha Balls


Newsletter submissions are always welcome. Contact me at 305-248-9029 or inariargenteus@gmail.com

Posted by REHS_Newsletter at 09:52 AM | Permalink