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October 01, 2007

Herb of the Month: Rue (Ruta graveolens)

Description: Rue is a small, typically evergreen or semievergreen plant with divided, clublike leaves. Flowers are bright yellow with four petals, and blooms occur in summer. It can reach 2 or 3 feet in height.

Cultivation: Propagation can occur by seeds or cuttings. Leaves are picked in spring and summer.

Medicinal: Rue is used as a homeopathic remedy for many different conditions, including eyestrain, sprains, strained tendons, and bruised bones. Poultices and salves can be used to relieve sciatica, gout and rheumatic pain.

CAUTIONS: Rue can cause a poison-ivy like rash, particularly if it is handled in the sun or in wet conditions. It is also not safe for internal consumption unless under the care of a knowledgeable person, since it can be toxic if taken internally.

Culinary uses: Despite warnings, rue has traditionally been used in dishes requiring a bitter flavoring, and in flavoring liqueurs.

Sources:
Herbs and Spices for Florida Gardens by Monica Moran Brandies.
A Druid’s Herbal for the Sacred Year by Ellen Evert Hopman.
Encyclopedia of Herbs and Their Uses by Deni Bown. Flowering rue

More about Rue:
• Rue was once used to sprinkle holy water in churches, and thus earned the name ‘herb of grace’.
• Rue is traditionally thought to have powerful purifying properties, and can clear negativity.
• Rue was also thought to be a potent antidote against poisons and disease, and was one of the “Four Thieves’ Vinegar” (thought to be protection against the Black Plague)

Posted by REHS_Newsletter at 09:16 PM |

September 01, 2007

Herb of the Month: Dandelion (Taraxacum officinale)

Description: The leaves  grow in a rosette from a  taproot that can reach up to  two feet long. A hollow  stem emerges with the bud, which opens into the yellow  disk of the dandelion  flower. Seeds with white parachutes emerge soon  after, to scatter on the wind. Dandelions grow easily  from seeds.
They prefer  moist to dry soil, in full sun.

Culinary: All parts of the  dandelion are edible. Young leaves can be added to salads as a green. Older leaves  can be cooked like other green leafy vegetables. The  roots can be roasted and ground for a coffee substitute. Flowers can be eaten  raw, cooked, or made into wine.

Medicinal: Dandelions are  highly diuretic, and therapeutic for liver & urinary  tract. They are also full of vitamins and minerals. In  Chinese medicine, they are  used to treat abscesses, mastitis and other infections.

  More about Dandelion:  
•  The blossoms of dandelions are actually made up  of many tiny individual flowers.  
•  Dandelions have been discovered  in some of the  most ancient  archeological finds.
•  Fertility charms often used to contain dandelion


Posted by REHS_Newsletter at 09:59 PM |

August 01, 2007

Herb of the Month: Elder (Sambucus nigra)

Other Names:  Elderflower,  elderberry, pipetree  Description: Elder is a tall  shrub or small tree (15-30  ft) with shiny green compound leaves. The white  flowers are carried in large  clusters which become purpleish black berries.

Cultivation: Elder prefers  moist soil and plenty of  room to spread. Two trees  are required for pollination. Cuttings will root from hard  wood or soft wood, or the  plants grow easily from  seed.

Culinary: The berries are  used for sauces, jellies and  cordial. The berries contain  a mild poison which is neutralized by cooking or fermentation. Flowers can be  added for flavor to stewed  fruits, jellies and jams, or  can be fried in batter.

Medicinal: Elder is sometimes called “The medicine  chest of the people,” and  can be used for many common complaints. It is traditionally used to reduce inflammation, lower fever,  reduce mucus, and to  soothe irritation.

Other Uses: An infusion of  elder leaves can be used to  repel insects, mice and  moles.

Sources: 
Herbs and Spices for Florida Gardens by Monica Moran Brandies.
http://en.wikipedia.org/ wiki/Elderberry
Encyclopedia of Herbs & Their Uses by Deni Bown.
A Druid’s Herbal for the Sacred Earth Year by Ellen Evert Hopman.

  More About Elder Flower:
•  Panpipes aretraditionally made from elder stems.
•  Sleeping under an  elder tree on Midsummer Eve was said to allow one  to see the Fairy  King and his court  pass by.
• Spirits were said  to dwell within the  wood of elder, and  so cradles were  never made from  it,
  nor were switches for driving cattle.

Posted by REHS_Newsletter at 09:17 PM |

July 01, 2007

Herb of the Month: Lotus (Nelumbo nucifera)

Other Names:  Sacred lotus,  padma. Also Nymphaea  lotus—Egyptian or white  lotus, Nyphaea cerulea— blue lotus.

Description: Lotus plants are native to eastern North  America, Asia and Australia.  It grows up to eight feet  high, with round leaves up  to four feet across. Flours  are chalice shaped and fragrant, occurring in pink or  white. Hard seeds form in  “pepperpot” cases at the  center of the flowers.
Nymphaea lotus is native to  warm parts of Asia and Africal, and grows as floating  leaves with fragrant flowers  that sit above the surface.


Cultivation: Nelumbo plants  require at least 24 inches of  water with a rich wet soil  mix. They are propagated by  seed or division. Can be  invasive in good outdoor  conditions. Nyphaea lotus  plants require up to 12  inches of still water with  rich soil and a minimum winter temperature of 70
degrees. All types prefer full  sun.


Culinary: Seeds and roots of  nelumbo lotus plants are  eaten as vegetables. Nymphaea roots are boiled as a  starchy vegetable or ground  into flour in parts of Asia.  Its fruits and seeds are pickled. Lotus leaves can be  used as wrappers for both  sweet and savory fillings.

Medicinal: Nelumbo lotus is  used in both Ayurvedic and  traditional Chinese medicines. All parts are used  (generally after drying).  Some traditional uses for  lotus include bleeding disorders, insomnia, restlessness,  and urinary frequency.  Nymphaea lotus plants are  used for their calming
properties, and digestive disorders.

Sources:  Encyclopedia of Herbs and  their Uses by Deni Bown.   

More about Lotus:  
•  Lotus holds a sacred place in Buddhist mythology and Hindu symbolism.  
•  White and blue lotus both were  widely venerated by the Egyptians.  
•  The Lotus-Eaters of Greek mythology are not named for the aquatic
plant, but for the unrelated Lotus tree.

Posted by REHS_Newsletter at 09:23 PM |

May 01, 2007

Herb of the Month: Meadowsweet (Filipendula ulmaria)

Other Names: Queen of the  Meadow, Meadwort, Bridewort, Bride of the Meadow

Description: A perennial  plant, meadowsweet can be  found in boggy or moist  soil. The foliage has a wintergreen scent, and the rootstock is highly aromatic. It  flowers in the summer, with  creamy flowers that have an almond scent.

Cultivation: Meadowsweet  prefers moist soil, in partial  shade or sun. It grows from  seed or division. It does not  like acid soil, and can be  prone to mildew in dry conditions.

Medicinal: Meadowsweet  has many traditional medical uses. It can soothe mucus  membranes (especially those  of the digestive tract), eases  heartburn, and can treat  diarrhea (especially in children). It is the plant from  which salicylic acid was first  extracted, and the name  “aspirin” derives
from its original name Spiraea ulmaria. The presence of this  compound makes meadowsweet useful for treating rheumatism, and the aches  from the flu. It is also a diuretic and is used for bladder,  kidney and respiratory issues. 

Other Uses: Meadowsweet  was a popular strewing herb  in ancient times, because of its sweet smell. It is still  used as an aromatic today.

Sources:

Encyclopedia of Herbs &  Their Uses by Deni Bown
The Complete Illustrated  Holistic Herbal by David Hoffman
http://www.bwca.cc/wildflowers/2005/ flowers20july05.htm


More About Meadowsweet:

•  The name meadowsweet is  derived from the  name “meadwort,”  rather than the habitat of the  plant. It was used  in flavoring beers  & meads.

• Meadowsweet was  one of the three  most sacred herbs  for the Druids. The  others were water  mint and vervain.


Posted by REHS_Newsletter at 09:01 PM |

April 01, 2007

Herb of the Month: Licorice (Glycerrhiza glabra)

Other Names & Variations:   Wild Licorice (Glycerrhiza  Missouriensis) is native to  the United States.

Description: Licorice is a  woody shrub with spreading  foliage. Roots spread from a  central tap root that can  reach 4 feet in length. The  side roots are the part of the plant that is harvested and  utilized.

Cultivation: Most propagation of licorice is done from  harvested root sections. It  prefers rich, sandy soil and a  lot of sun. Moisture is important in the early part of  the growing season, while  long hot days are needed  later.

Culinary: Licorice is used  for flavoring and sweetening   many foods. The active  component, glycerrhizin, is  about 50 times sweeter than sucrose (cane sugar). Sometimes it is also used to add  color, and as a foaming  agent.

Medicinal: Most traditional  uses for licorice are in chest  complaints and coughs. It is  also used to help soothe ulcers, relieve pain from  rheumatism and arthritis,  and has a mild estrogenic  effect which makes it useful  in menstrual and menopausal symptoms.

Cosmetic: Licorice extract  can help reduce production  of scalp oils. It is also soothing and emollient, making it  good for the skin.

Sources:

Rodale’s Illustrated Encyclopedia of Herbs. Edited by Claire Kowalchik & William H. Hylton.

Growing & Using the Healing Herbs. By Gaea & Shandor Weiss.

More About Licorice:

•  Licorice was mentioned in the first  Chinese herbal.

•  Though widely  used as a culinary ingredient, almost  90 percent of licorice is used in flavoring tobacco  products.

•  Many modern licorice candies are  actually flavored by anise.

Posted by REHS_Newsletter at 09:07 PM |

March 01, 2007

Herb of the Month: Vick’s Salve Plant (Plectranthus species)

Other Names:  Plectranthus  

Description: Vick’s plant  is a fleshy,
fuzzy leaved  plant with spreading habits. It is grayish-green in
color. Leaves are roughly  triangular and scalloped  on the edges.

Cultivation: Vick’s Salve  plant grows easily from  cuttings, and will
spread  and root on its own. It  likes a fair amount of water and sun,
but will tolerate shade.  

Medicinal: Vick’s plant is  good for
treating stuffy  noses. Kristin Jayd-Jimenez makes her  “Booger Balm”
from it,  and unlike the real Vick’s  Balm, this can be used  directly
under the nose  without ill effects. It can  also be made into steam
treatments to help congestion.  

Sources:  Herbs and Spices for Florida Gardens by Monica Moran Brandies.     

Posted by REHS_Newsletter at 09:34 PM |

February 01, 2007

Herb of the Month: Chocolate (Theobroma cacao)

Herb of the Month: Chocolate (Theobroma cacao)

Other Names:  Cocoa, cacao

Description: Cocoa trees are  small evergreen trees with  glossy leaves that are pink  when young. Pale yellow  flowers form directly on the  trunk or branches, and develop into pods containing  seeds suspended in pulp.  Native to South America, cultivation has spread, and  now about half of all
cocoa  is grown in Africa.

Cultivation: Cocoa trees  require shade, high humidity  and shelter from wind.  Minimum growth temperature is 61 degrees. Grows from seeds, air layering or  cuttings. Fruits are harvested all year long.

Culinary: Chocolate is used  in many dishes and beverages. Most are familiar with  the sweet treats, but chocolate goes well into savory dishes also, like Mexican  mole sauce.

Medicinal: Cocoa powder is used for treating angina and  high blood pressure. Cocoa’s antioxidant levels have  recently gotten a lot of  press, too.

Other uses: Cocoa butter is  used in skin care products  and cosmetics. At one time, cocoa beans were used as  currency among the Aztecs  and the Maya. Both also  used cocoa in religious rituals, considering it to be a  divinely brought food.

Sources:  The Encyclopedia of Herbs,  Spices & Flavorings by  Elisabeth Lambert Ortiz.

The Herb Society of America Encyclopedia of Herbs  & Their Uses by Deni  Bown.

IFAS has an article on cultivation of chocolate in the  home garden. It can be  found on the web at:  http://edis.ifas.ufl.edu/HS307

More About Chocolate:

* Chocolate was introduced to Europe by  Christopher Columbus, but was not  popular until the 17th century. * Much like coffee,  chocolate beans are  fermented, dried, then  roasted to expose the  ‘nibs’, which are the  part processed into cocoa. * White chocolate contains no cocoa, just  cocoa
butter, milk and  sugar.

Posted by REHS_Newsletter at 09:38 PM |

January 01, 2007

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.

Posted by REHS_Newsletter at 10:06 PM |

December 01, 2006

Herb of the Month: Juniper (Juniperus communis)

Description: Junipers are evergreen shrubs and small trees (depending on the variety). Immature foliage is spiny, while mature growth has scale-like leaves. Flowers are tiny, and form green fruits that turn black with grey wax on them as they ripen.

Cultivation: Junipers can grow from seed, but long germination times can make this prohibitive. They prefer sunny locations, and will tolerate a range of wet to dry soil.

Culinary: Berries are used to flavor game meats, sauerkraut, and gin. Twigs can be used on the fire for grilling meats to add flavor.

Medicinal: Traditionally used for a variety of internal complaints, it is not recommended since it can adversely affect the kidneys.

Other uses: Juniper is used in perfumery and for strewing or having in the home to freshen the air.

Similar plants: There are many species of juniper, and all have similar properties.

Sources: The Encyclopedia of Herbs and Their Uses. By Deni Bown. Herbs and Spices for Florida Gardens by Monica Moran Brandies.

Posted by REHS_Newsletter at 09:23 PM |

November 01, 2006

Herb of the Month: Pandan (Pandanus amaryllifolius)

Alternate names: Pandanus, screw pine

Description: Small, shrubby plant. Pandan is a member of the very large
screw pine family.

Cultivation: Grown primarily in Sri Lanka and parts of India.

Culinary: Pandan leaf is used in flavoring sweet desserts and rice
dishes in Southeast Asian cuisines. The leaf is wilted before use—dried,
it does not retain its flavor and fresh leaves do not have sufficient
concentrations of flavors. Wilting concentrates the flavoring components
so that it can be imparted to the food. The flavor is often reminiscent
of expensive varieties of jasmine rice, and often, lesser grades of rice
are cooked with pandan to simulate the jasmine rice. In Thailand, the
leaves are often used as flavorful wrappers for morsels of food - though
the leaves themselves are too tough for eating.


Other uses: Pandan is often distilled into an essence that is used as a
flavoring and coloring —often dyed an intense green

Similar plants: Pandanus odoratissimus, used primarily for fiber
products and for kewda attar in perfumery.

Sources: The Encyclopedia of Herbs and Their Uses. By Deni Bown.
http://www.uni-graz.at/~katzer/engl/Pand_ama.html

Posted by REHS_Newsletter at 09:33 PM |

October 01, 2006

Herb of the Month: Cardamom (Elettaria cardamomum)

Alternate names: Cardamom ginger

Description: A perennial plant related to ginger, cardamom is similar in appearance to both the edible and ornamental gingers. It is a tropical plant that grows up to 6-12 feet in its native habitat of southwestern Asia.

Cultivation: Grown by seed or by dividing the rhizomes. It has moderate drought resistance, but prefers moisture. Thrives in heat.

Culinary: Each seed pod provides only 1/8 of a teaspoon of ground spice, making it the third most expensive spice after saffron and vanilla. Like most seeds, cardamom quickly loses flavor when ground or sold loose, so if you can, buy the whole seed pods. Green pods are left natural, white ones are
bleached. Brown cardamom is a related plant, and not true cardamom. Discard the papery seed pod before grinding the seeds. Cardamom is used extensively in baked goods, pickled goods, beverages, meat dishes, curries and pilafs. Medicinal: Traditionally used for indigestion, nausea and vomiting. Also
in Ayurvedic medicin, it is used for bronchial and digestive complaints. It has a stimulating and tonic effect on the lungs and kidneys, and can relax spasms.

Other uses: The essential oil is used in perfumery.

Sources: The Encyclopedia of Herbs and Their Uses. By Deni Bown. Herbs and Spices for Florida Gardens by Monica Moran Brandies.

Posted by REHS_Newsletter at 10:22 PM |

More Than You Might Want to Know About Cardamom...

Cardamom is said to be refreshing as a beverage, with the added benefit of being good for the digestion.

It is one of the traditional spices included in many Indian chai blends, as well as in curries and other spice blends.

In the Middle East, it is served as a flavoring to a strong, black, espresso-type coffee.

Cardamom can be infused into milk or cream and made into custards or ice cream.

In Scandinavia, cardamom is often found in baked goods.

In Africa, tea is often flavored with cardamom and orange peel.

Northern European winter punches and mulled beverages are often flavored with cardamom.

Cardamom is sometimes used as a yoni symbol in Tantric ritual.

The tincture is sometimes subject to legal restrictions.

Posted by REHS_Newsletter at 04:45 PM |

Herb of the Month Recipes - Cardamom

Quick Cardamom Buns

Makes 10 buns
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cardamom seeds,
freshly ground1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
1 egg, beaten
1/3 cup milk
1/2 teaspoon vanilla extract

Preheat oven to 400 degrees. Lightly grease a baking sheet or cover it with parchment paper.

In a large bowl, combine dry ingredients. Make a well in the center and pour in the butter, egg, milk and vanilla. Stir the liquids just to blend (inside the well), then quickly stir them into the dry ingredients. Do not overmix.

Drop the dough into 10 mounds on the baking sheet. Bake for 12 minutes or until golden. Cool briefly, then transfer with a spatula to racks to cool to desired temperature. Serve warm or cooled, split and buttered.



Fruit Salad with Cardamom
Serves 4
2 Tablespoons sugar
1/2 cup orange juice
1/2 teaspoon ground cardamom
2 oranges, segmented or sliced
1 apple, diced
1 pear, diced
2 bananas, sliced
2 plums, diced
Assorted soft fruit for garnish, such as
grapes, cherries, blueberries or raspberries
Fresh mint for garnish

In a small saucepan, combine the sugar and 1/2 cup water over medium heat. Simmer until the sugar is dissolved. Leave to cool. Add the orange juice and cardamom. Combine the cut fruits in a glass bowl and pour over the cardamom mixture. Chill for at least 30 minutes, garnish with the soft fruits &
mint, and serve.

“The only time to eat diet food is
while you’re waiting for the
steak to cook.”
-Julia Child

Posted by REHS_Newsletter at 12:52 PM |

September 01, 2006

Herb of the Month: Tea Tree (Melaleuca alternifolia)

Alternate names: Medicinal tea tree

Description: A shrub or small tree (up to 22 feet tall) with layered papery bark and pointed leaves. Small white flowers appear in spikes in spring. Native to New South Wales and Queensland, Australia. The oil is distilled from leaves and twigs.

Cultivation: Tea tree plants like moist soil, with some acid and lots of sun. Seeds are planted in spring, or cuttings in summer.

Culinary:

Medicinal: Tea tree is highly antiseptic against bacteria and fungi. It is not irritating to skin and so can be used directly, but is usually diluted. Said to be effective against head lice, on warts, athlete’s foot, insect bites and cold sores.

Other uses: Tea tree can be used in soaps, deodorants, mouthwashes and toilet waters. It is also effective in household cleaning products.

Sources:  The Encyclopedia of Herbs and Their Uses, By Deni Bown.

Posted by REHS_Newsletter at 09:38 PM |

August 01, 2006

Herb of the Month: Annatto (Bixa orellana)

Alternate names: Achiote, Bixia, Lipstick Tree

Description: Small, evergreen tree. Flowers are five-petaled, and are rose, pink, or white with yellow stamens. Seedpods are maroon or scarlet, spiny and heart-shaped.

Cultivation: Grown from seeds or cuttings. Seed grown plants take longer to flower than cutting-grown plants.

Culinary: Annatto is used primarily for its coloring, which varies from bright yellow to redorange. Depending on the freshness, annatto also lends a slight pungency to the dish. Commercially, it is added to various foods (most notably cheeses) to impart its color. Seeds can be ground and added to
dishes, soaked in water when whole, or heated in oil to extract the color and flavor.

Medicinal: It is used in traditional preparations for worms, lowering fever, improving digestion, and externally for treating burns.

Cosmetic: In its native South America, annatto was originally used as a face and body paint.

Sources:
http://www.uni-graz.at/~katzer/engl/Bixa_ore.html
Herbs & Spices for Florida Gardens by Monica Moran Brandies.
Encyclopedia of Herbs & Their Uses by Deni Bown.

Posted by REHS_Newsletter at 09:43 PM |

July 01, 2006

Herb of the Month: Jojoba (Simmondsia chinensis)

Alternate names: Simmondsia californica, goat nut

Description: A slow-growing evergreen shrub that can reach about 6 feet in height, jojoba is native to the southwestern United States and northern Mexico. It has thick, leathery oval or oblong leaves that grow up to 1 1/2 inches long. Small petal-free flowers appear in spring, and are green on
female plants and yellow on males. Sex of the plants can only be determined after three years of growth.

Cultivation: Jojoba prefers well drained to dry soil with a sandy or gravelly consistency. It is tolerant of drought. Propagation is by seeds or nodal cuttings in spring or heel cuttings in autumn.

Medicinal: Primarily a cosmetic herb, the oil pressed from the seeds is actually a liquid wax. Its consistency is the most similar to human sebum of any oil, making it exceptionally healing to skin and hair. It is said to help sunburn, psoriasis, and acne. Unlike many other oils, it will not turn
rancid when stored at room temperature. In traditional Mexican medicine, it is used for respiratory conditions and stomach ulcers in addition to its cosmetic uses.

Other Uses: The oil is highly lubricant and is sometimes used as an engine lubricant. The plants are grown in some regions as part of desert reclamation or anti-erosion projects.

Sources: Bown, Deni. Encyclopedia of Herbs & Their Uses. Davidow, Joie. Infusions of Healing: A Treasury of Mexican-American Herbal Remedies.

Posted by REHS_Newsletter at 09:51 PM |

June 01, 2006

Herb of the Month: Rooibos (Aspalathus linearis)

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 |

May 01, 2006

Herb of the Month: Saffron (Crocus sativus)

Description: A member of the crocus family, saffron resembles other crocuses, with the flower lacking a true stem and rising directly from the earth. It grows up to 18 inches from corms or bulbs and blooms in the fall. Flowers have six petals, are fragrant and colored white, lavender or reddish-purple. The stigma (male parts) of the flower is what is used.

Cultivation: Bulbs should be planted in the fall or spring to 3-4 inches deep, approximately 6 inches apart. They prefer light, well-drained soil in full sun or light shade. The stigmata must be harvested by hand, and air dried before use.

Culinary: The stigmata, or threads, are the traditional flavoring for paella, bouillabaisse, and various baked goods from cultures spanning the Mediterranean and all the way to East India. Threads are available whole or ground, and are generally soaked in liquid before addition to the food, where it gives up a bright yellow to orange color as well as the rich flavor. Medicinal: Considered as an appetite stimulant and an aphrodisiac, saffron has also been used to combat colds, tumors, insomnia, smallpox and cancer.

Other uses: Ancient Greeks and Chinese were said to have used saffron as a royal dye, but the color is water-soluble, and would not have lasted long. It is also too scarce to be of much practical use. The scent has also been used in perfuming baths and homes.

Similar plants/substitutions: Safflower (Carthamus tinctorius) is a suitable substitute only for the color of saffron in foods, but the taste is bland by comparison. It also takes about five times the amount of safflower to produce the vivid color that saffron would give, and it will be slightly redder.

Posted by REHS_Newsletter at 10:19 PM |

April 01, 2006

Herb of the Month: Sweet Fennel (Foeniculum vulgare)

Description: Fennel is a relative of carrots and grows in feathery bunches from celery-like stems. It can reach 6 feet in height and is available in both green and bronze varieties. Yellow flowers grow in bunches, much like its relative dill. All parts of the plant are edible.

Cultivation: Fennel grows prolifically from seed. It prefers full sun and welldrained soil. It can cross-pollinate with dill.

Culinary: The flavor of fennel is much like licorice, though not as strong as its scent suggests. Leaves can substitute for tarragon, stems can be chopped or shredded and eaten raw or cooked. The seeds are used in sausages, teas Medicinal: Fennel seed is considered a digestive aid, helping reduce
gas. It is also useful in cosmetics.

Other uses: Butterflies and bees are attracted to its flowers, so it can be added to a butterfly garden successfully. Planting enough for the caterpillars to eat shouldn’t be a problem!

Similar plants: Florence fennel or finocchio is much like sweet fennel, but only grows about 2-3 feet tall and forms bulbs at the base where the stems join. These are eaten much like celery, but with a licorice flavor.


Posted by REHS_Newsletter at 10:01 PM |

Fennel in the Kitchen

Fronds and stems of fennel stuffed into the cavity of a chicken impart a delicate mild licorice flavor to the meat.

Infused in vinegar, fennel makes a tasty condiment for salads.

Fennel seed tea is said to improve the digestion and assist those suffering from flatulence.

Widely used in Italian cooking and the cuisine of Provence, fennel is becoming more widely appreciated in the U.S.

Posted by REHS_Newsletter at 06:18 PM |

March 01, 2006

Herb of the Month: Neem (Azadirachta indica)

Description: Neem is an evergreen, tropical tree related to the mahogany. It can reach 40 to 50 feet tall. It produces small yellowish-white, fragrant flowers. Fruits are yellow to red-brown. It is native to India, but now grown in Africa, throughout Asia, and parts of the Caribbean and Central America.

Cultivation: Neem does not tolerate frost, but can be grown outdoors in South Florida or in containers. It needs good drainage, and can tolerate drought and poor soil, but  can be a heavy feeder. Two trees are needed for seed production. Seeds are rumored to be difficult to start in Florida, but trees grow quickly once established.

Culinary: Fruits are edible and rich in vitamin C.

Medicinal: All parts of the tree are used medicinally to clear toxins, reduce inflammation and fever, and destroy parasites. It is also said to be used as a spermicide. Other Uses: Neem twigs are used as toothbrushes and resins are added to toothpaste, soap and lotion. Leaves are used as insect repellants in books, grain bins and beds. Lumber is used for fuel and building. The oil is used for lamps and lubrication. Extracts are used in insecticides. 

Similar plants: A. siamensis, called sweet neem, grows in Thailand. Melia azadirachta is said to be used very similarly to A. indica, but one source said the fruits are poisonous and that the other parts need to be carefully used.

Resources:
Bown, Deni. Encyclopedia of Herbs and Their Uses.
Brandies, Monica Moran. Herbs and Spices for Florida Gardens.

Posted by REHS_Newsletter at 09:43 PM |

Natural Tooth Care

The herb of the month has been used for centuries in natural tooth care. Currently, extracts are produced for use in beauty preparations, but for many years (and in some places it is still the norm) all that was needed was a twig from the neem tree.

Mint is another herb that has a long tradition in tooth care. Other herbs to use for the teeth include fresh sage for whitening and rosemary for antiseptic qualities. Cinnamon is reputed to be good for sensitive teeth when added to tooth powders. Myrrh has been used in Egypt for cleansing teeth and improving the breath. Lemons are also said to have whitening power.

Non-herbal but still natural are salt and baking soda. Most of these can be used alone or together in pleasing combinations to clean the teeth and sweeten the breath.

“Beauty is power, a smile is its sword.”
- Charles Reade

Resources for Tooth Care article:
Harris, Jessica. The World Beauty Book.
Bharadwaj, Monisha. Beauty Secrets of India.
Fairley, Josephine. The Ultimate Natural beauty Book.

Posted by REHS_Newsletter at 04:44 PM |

February 01, 2006

Herb of the Month: Shallot (Allium ascalonicum)

Alternate names: Spanish Garlic, Echalot

Description: One of the many varieties of the Allium family, shallots have smallish, elongated bulbs when compared to onions. They grow in clusters of up to five bulbs per plant.

Cultivation: Grow by planting bulbs 6 to 8 inches apart. They seem to like enriched soil, moist and well drained, but may be stronger in flavor in warmer weather.

Culinary: The flavor of shallots is milder and somewhat less pungent than onions, but they are used in much the same way. In classic French cooking, shallots were never fried because of a belief that doing so turns them bitter. However, contemporary cooks have used deep fried shallot rings as a garnish. Shallots are a seasoning in Sauce Bearnaise.

Resources:
http://www.uni-graz.at/~katzer/engl/index.html
Brandies, Monica Moran. Herbs and Spices for Florida Gardens. B. B. Mackey Books, 1996.
Miloradovich, Milo. Growing and Using Herbs and Spices. Dover Publications, 1986.

Posted by REHS_Newsletter at 12:38 PM |

The Literary Shallot

According to legend, shallots are supposed
to have first appeared in Ashkelon,
where Delilah gave Sampson his
devastating haircut. This gave them
their Latin name of ascalonicum. It is
also supposed that Crusaders brought
shallots to Europe when returning
from their battles.

There is some debate about whether
shallots originated in this area since
they are such an old and widely used
plant, but it makes for a good story.

In some cuisines, shallots are considered
more desirable than their relatives
the onion or garlic, possibly due to
their milder flavor, and thus, have less
of an impact on the breath. Chinese
travelers in ancient India reported that
those who ate onions were required to
live outside of cities. Even today, some
Brahmin communities shun the use of
onions in cooking.

Sources:
http://www.soupsong.com/fshallot.html
http://www.uni-graz.at/~katzer/engl/index.html

“Earth here is so kind, that just
tickle her with a hoe and she
laughs with a harvest.”
- Douglas William Jerrold

Posted by REHS_Newsletter at 10:33 AM |

January 19, 2006

Flirty Fun—The Passionate Pomegranate

"I would lead you and take you to my mother's house, she who has taught me. I would give you spiced wine to drink, the nectar of my pomegranates."
- Song of Solomon 8:2

This is a Bible verse...the pomegranates are a euphemism for a woman's breasts. Rather than providing milk from her breasts for a nursing baby, the Beloved’s breasts would provide the sensual delight of “spiced wine” and “nectar” for her lover.

The Song of Solomon is a book of the Bible about the sexual love relationship between a husband and wife: Holy Sex.
Ancient cultures considered pomegranates to be symbols of fertility, and in some Eastern cultures, theeeds are used in wedding ceremonies much as rice is in the West. Pomegranate flower essence therapy is recommended for women who are trying to conceive.

Sources:
Allende, Isabel. Aphrodite: A Memoir of the Senses. Harpercollins
Publishers, New York, NY. 1998
http://www.mothernature.com/Library/Bookshelf/Books/21/137.cfm

Posted by REHS_Newsletter at 10:08 PM |

January 01, 2006

Herb of the Month: Pomegranate (Punica granatum)

Description: Pomegranates are fruit of a
large shrubby tree that generally grows
between 12-16 feet. Leaves are glossy,
leathery and lance shaped. The flowers
resemble a hibiscus blossom. Fruits are
covered with a tough skin in red or deep
pink. Inside, the fruit is divided by membranes
enclosing multiple sacs of juicy
pulp and single, edible seeds.
Cultivation: Native to Iran and northern
India, pomegranates prefer dry climates
with hot summers and cool winters.
They have been acclimated around the
Mediterranean, and introduced to California
by Spanish settlers. They can be
raised from seeds, but cuttings are the
preferred method.

Craft uses: Fruits can be stacked fresh
in a bowl for a decorative effect. Some
specialty florists offer them freeze dried,
which can also be stacked, strung onto
garlands, or used in floral arrangements.
Medicinal: Much recent publicity has
surrounded the antioxidants found in
pomegranates. Studies show that antioxidants
are helpful in cardiovascular
health, age-related conditions, and in
prevention of cancer.

Culinary: Pomegranates can be juiced,
or the juice sacs (also called seeds) can
be eaten out of hand or sprinkled over
various dishes. Bartenders will recognize
them as grenadine, which is made
from sweet fruits. The juice and dried
seeds of sour varieties are an ingredient
in Middle Eastern dishes.

Congratulations to the New REHS Officers!
New society officers were selected during the
December meeting and feast. Thank you to
the outgoing officers of 2005, most of whom
have new duties this year.
There is still a need for two members at large
to attend meetings of the board of directors.
2006 REHS Officers
President:

Posted by REHS_Newsletter at 10:56 PM |

The Literary Pomegranate

Pomegranates, with their ancient history of cultivation, have also gained a place in folklore. They have strong associations with female fertility and abundance of harvests. Poetic writings from ancient Egypt highlight the seductiveness and beauty of the fruit and tree, seen above. Pomegranates are even mentioned in the Bible.


Probably the best known story involving pomegranates is the Greek myth of Persephone, who was the daughter of Demeter, goddess of nature and the harvest. When Pluto, god of the Underworld, fell in love with and abducted Persephone, Demeter neglected the earth, causing worldwide famine. Zeus was forced to mediate Persephone’s return, but with a catch: she could not have eaten any food during her stay with Pluto. Unfortunately, she had become so famished that she had eaten six seeds from a pomegranate. Zeus declared that she would spend one month in the Underworld for each seed eaten, and she could return to the surface for the remainder of the year. Her absence for those six months explains the seasons of fall and winter, when Demeter returns to her grieving.

Resources:
http://www.soupsong.com/fpomegra.html
http://www.birthkeeper.com/Pomegranate-Medicine.html


“I, the most beautiful of fruits, Am present in all weathers, all
seasons As the lover stays with the beloved.”



Posted by REHS_Newsletter at 12:14 PM |