Jan 3rd Meeting, by Miguel Cisneros-Abreu v
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January 03, 2007
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Jan 3rd Meeting, by Miguel Cisneros-Abreu b
Jan 3rd Meeting, by Miguel Cisneros-Abreu a
January 01, 2007
Download January 2007 Newsletter as a PDF File
Happy New Year! Next Meeting: January 3, 2007 7:30 pm
Herb of the Month: Mustard
This Month’s Speaker: Francis K. Morean
An ethnobotanist and traditional healer, Francis Morean will be speaking on traditional uses for herbs of the Caribbean. He has written many books and lectures regularly on traditional medicines. Mr. Morean has also founded several organizations for the advancement of herbal healing and to study plant uses.
Herb of the Month: Mustard
A Look Ahead:
February 7, 2007: TBA; Herb of the Month: Chocolate
March 7, 2007: TBA; Herb of the Month: Vick’s Plant
April 4, 2007: TBA; Herb of the Month: Licorice
May 2, 2007: TBA; Herb of the Month: Meadowsweet
June 6, 2007: TBA; Herb of the Month: Vanilla
July 4, 2007: TBA; Herb of the Month: Lotus
August 1, 2007: TBA; Herb of the Month: Elderflower
September 5, 2007: TBA; Herb of the Month: Dandelion
October 3, 2007: TBA; Herb of the Month: Rue
November 7, 2007: TBA; Herb of the Month: Sage
December 5, 2007: TBA; Herb of the Month: Mistletoe
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.
Herb of the Month: Mustard (Brassica sinapis)
Other Names: There are several useful varieties of Mustard: black, white and brown. Each name refers to the color of the seeds, and all are used the same way.
Description: Mustard is a member of the cabbage family, growing 2-6 feet tall with bright green leaves and yellow flowers. Seeds form on pods from bottom to top blooms, and the pods turn from green to brown when ripe.
Cultivation: Mustard grows easily from seed, even taking to wild growth in areas. Greens can be cut at any time. Seeds need to be harvested as the pods turn brown, but before they burst open.
Culinary: Young greens can be eaten raw in salads. Older greens can be cooked and eaten. Seeds are used whole, pounded or ground, in soups, pickles, and roasts. The condiment known as mustard is generally a mix of water, wine or vinegar and mustard seeds, with or without the addition of
other spices or herbs. Oil pressed from the seeds is used in cooking.
Medicinal: Mustard plasters have been used for ages for rheumatism, chest complaints, and general stiffness.
Sources: Herbs and Spices for Florida Gardens by Monica Moran Brandies. A Dash of Mustard by Katy Holder & Jane Newdick.
More About Mustard:
• Mustard is one of the oldest spices in use today, with evidence of use from 2,300 BC.
• Mustard is one of the most widely used spices, giving its flavor to cuisines from Asia to Europe and America.
• The Romans brought mustard into France, where it became widely used.
Description: Mustard is a member of the cabbage family, growing 2-6 feet tall with bright green leaves and yellow flowers. Seeds form on pods from bottom to top blooms, and the pods turn from green to brown when ripe.
Cultivation: Mustard grows easily from seed, even taking to wild growth in areas. Greens can be cut at any time. Seeds need to be harvested as the pods turn brown, but before they burst open.
Culinary: Young greens can be eaten raw in salads. Older greens can be cooked and eaten. Seeds are used whole, pounded or ground, in soups, pickles, and roasts. The condiment known as mustard is generally a mix of water, wine or vinegar and mustard seeds, with or without the addition of
other spices or herbs. Oil pressed from the seeds is used in cooking.
Medicinal: Mustard plasters have been used for ages for rheumatism, chest complaints, and general stiffness.
Sources: Herbs and Spices for Florida Gardens by Monica Moran Brandies. A Dash of Mustard by Katy Holder & Jane Newdick.
More About Mustard:
• Mustard is one of the oldest spices in use today, with evidence of use from 2,300 BC.
• Mustard is one of the most widely used spices, giving its flavor to cuisines from Asia to Europe and America.
• The Romans brought mustard into France, where it became widely used.
Notes From All Over
Proceedings have begun to incorporate REHS as a nonprofit organization. More on the benefits of this to follow.
Kristin Jayd-Jimenez is the new programming vice president. If you have program requests, wish to present a program, or know someone who would like to present, let Kristin know!
The newsletter is seeking gardeners willing to be profiled in future issues. Please let us know if you are interested.
We are also looking for a name for our publication. See inside for details.
Kristin Jayd-Jimenez is the new programming vice president. If you have program requests, wish to present a program, or know someone who would like to present, let Kristin know!
The newsletter is seeking gardeners willing to be profiled in future issues. Please let us know if you are interested.
We are also looking for a name for our publication. See inside for details.
The Newsletter Needs A Name!
You might notice a big blank spot at the top of our newsletter, with only a picture there. This is because it needs a name!
Here is your chance to make a lasting impression on the REHS by giving a name to the newsletter. Send suggestions to Tracy via email, phone them in, or hand them in at the next meeting.
A vote will be held, with the submitted titles and ballot going out in the February newsletter.
The new title will go into effect with the March newsletter.
Let’s give this publication a fun, attention-grabbing title!
Submissions can be sent to:
Tracy Bossinger
3410 Segovia Street
Coral Gables, FL
33134
Phone submissions to: 305444-5612
Email ideas to: inariargenteus@gmail.com
Here is your chance to make a lasting impression on the REHS by giving a name to the newsletter. Send suggestions to Tracy via email, phone them in, or hand them in at the next meeting.
A vote will be held, with the submitted titles and ballot going out in the February newsletter.
The new title will go into effect with the March newsletter.
Let’s give this publication a fun, attention-grabbing title!
Submissions can be sent to:
Tracy Bossinger
3410 Segovia Street
Coral Gables, FL
33134
Phone submissions to: 305444-5612
Email ideas to: inariargenteus@gmail.com
Cookbook & Website Updates
The cookbook is rolling along, and is almost ready to be published, according to Leah & Leila. We DO still need recipes, so don’t hesitate to submit any you may still have outstanding. Our goal is two recipes per member, so please get your recipes in! Send them to
Leah at shermlea@aol.com or fax to 305-234-3139. You can also deliver them in person at the next meeting to Leah or Leila!
The website is growing, but still needs more input to be the best it can be. If you would like to contribute or have any suggestions, contact the Web Liaison, Tracy, or the Webmaster, Tao.
Contact Tracy at: 305-4445612 or inariargenteus@gmail.com
Contact Tao at: info@umaatantra.com
“Man fed on mustard could not be more sour
and insensate.” -Plautus
Fruit & Spice Park Happenings, January 2007
January 13-14: Redland Festival. Renamed from the Natural Arts Festival, this is one of the biggest Park events. Booths offering plants, crafts and shows will be open from 10am-5pm. Admission is $6, under 12 free.
January 13: Tropical Ice Cream Making. 10am-1pm, $25.
January 20: Five week Cake Making & Design workshop begins. Classes meet five consecutive Saturdays from 10am-2pm. $225 includes all sessions and a baking kit.
For more information on any of these events or to register, call the Fruit & Spice Park at 305-247-5727. Registration is required for all classes.
January 13: Tropical Ice Cream Making. 10am-1pm, $25.
January 20: Five week Cake Making & Design workshop begins. Classes meet five consecutive Saturdays from 10am-2pm. $225 includes all sessions and a baking kit.
For more information on any of these events or to register, call the Fruit & Spice Park at 305-247-5727. Registration is required for all classes.
December Tasting Table & Raffle Recap
December’s Tasting Table was filled with a great holiday feast. There were many dishes brought to accompany the traditional ham and turkey. Unfortunately, I did not make a list of all the wonderful contributions, so thank you to all who brought delicious foods to share!
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. 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. Likewise, I have no list of people to thank for their raffle donations, but the table was nicely filled!
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. 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. Likewise, I have no list of people to thank for their raffle donations, but the table was nicely filled!
Join Us!
Come join us to learn what herbs can do for you. Meetings include programs about the many uses for herbs: culinary, aromatherapy, medicinal and crafts.
You will also learn about propagation and caring for herbs in South Florida’s challenging environment. Each meeting offers the opportunity to taste herbal delights created by our members for the tasting table. Feel lucky? You might take home a door prize or something from the raffle table!
Members meet in the Fruit & Spice Park auditorium on the first Wednesday of the month starting at 7:30pm.
To enroll as a member online, please click here. Or, please make checks payable to REHS (Redland Evening Herb Society). Single: $15, Family, $25.
Redland Evening Herb Society
c/o Fruit & Spice Park
24810 S.W. 187 Avenue
Homestead, FL 33031