Since 2014, Crooked Bear Creek Organic Herbs Has Become The Forefront In Herbal Knowledge
Originally posted on The Herb Society of America Blog:
By Kaila Blevins While on a volunteer trip in Orlando, Florida, I was desperate for bug spray. In the middle of December, the mosquitoes nibbled on any exposed skin they could find, leaving me and the rest of the unprepared Maryland native participants with patches of red swollen bumps on our…
Originally posted on The Herb Society of America Blog:
By Debbie Boutelier, HSA Past President & GreenBridgesTM Chair It’s summer and the living is easy for our pollinators. There is an abundance of blooming plants from which to choose. A little here, a little there, moving pollen around from plant to plant and increasing the abundance. It’s glorious now, but…
Originally posted on The Herb Society of America Blog:
By Maryann Readal Most of us, gardeners or not, are familiar with mint. But how many of us know that there is a distinctive difference between spearmint and peppermint? The difference between these two mints may be important depending on how you want to use them. Peppermint, Mentha × piperita, is…
Originally posted on The Herb Society of America Blog:
By Jen Munson, Education Chair Brambles…hmmm…Rubus: The International Herb Association’s (IHA) Herb of the Year™ 2020…hmmm, not necessarily a tactile herb you want to scratch and sniff, or roll between your fingers to enjoy. Regardless, it is one that definitely evokes vivid memories. Growing up we had a red raspberry patch,…
Originally posted on The Herb Society of America Blog:
By Maryann Readal Sorrel (Rumex acetosa), a tart, lemony herb, is used today primarily in cooking. However, you may have to grow your own sorrel or visit a farmer’s market or specialty store in early spring if you want to make any recipe with it. Chopped and combined with cream and…
Originally posted on The Herb Society of America Blog:
By: Gladys McKinney What with the coronavirus outbreak and so many people becoming ill with COVID-19, I wondered what I could do to help, besides staying home, of course. The images seen across social media and press reports are heartbreaking, to say the least. I wanted to respond with herbs. My…
Originally posted on The Herb Society of America Blog:
By Paris Wolfe When Jeremy Umansky was at culinary school in 2006, a professor took him foraging in the Hudson Valley. They were looking for fiddlehead ferns, morel mushrooms, and ramps. Umansky –a James Beard award semi-finalist, and owner of Larder Deli in Cleveland – was converted. He has been harvesting…
Originally posted on The Herb Society of America Blog:
By Maryann Readal In 1753, it was Carl Linnaeus who gave cacao, the Herb Society of America’s Herb of the Month, its botanical name: Theobroma cacao, from theos meaning god and broma meaning food – food of the gods. The Mayans gave it the name xocoatl, (pronounced sho-KWA-til). According to The…
Originally posted on The Herb Society of America Blog:
By Maryann Readal To quote author Judith Sumner in the preface to her new book, Plants Go to War: A Botanical History of World War II, “The war could not have been won without rubber, but the same might be said about wheat, cotton, lumber, quinine, and penicillin, all with botanical…
Originally posted on The Herb Society of America Blog:
By Pat Greathead Raspberry, Rubus spp., is the International Herb Association’s Herb of the YearTM for 2020 and The Herb Society of America’s Herb of the Month for January (Brambles). The genus Rubus includes both the red and black raspberry and the blackberry as well as almost 700 other species. Rubus…
