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…
Originally posted on The Herb Society of America Blog:
By Susan Leigh Anthony For the past six years I have worked at a wonderful, high-end garden center. Among the many seasonal items we sell throughout the holidays are Christmas trees and a wonderful array of cut evergreens. Surrounded by this abundance of holiday décor, I began to wonder about where…
Originally posted on The Herb Society of America Blog:
by Bevin Cohen Community seed sharing programs bring people together. So many times, as I’ve stood in front of a crowd at a seed library opening or other similar event, I’ve looked out among the faces and been amazed at the sheer diversity of people in the room: people of all…
Originally posted on The Herb Society of America Blog:
By Maryann Readal With its bright red calyces, green leaves, and okra-like flowers, Hibiscus sabdariffa, also known as red zinger, red sorrel, sour tea, Florida cranberry, and roselle, makes an unusual and striking accent plant in the garden. On a recent trip to Montreal, I was surprised to see red zinger…
Originally posted on Crooked Bear Creek Organic Herbs:
You may know the chicory root as a popular coffee substitute. In fact, it was widely used during the Great Depression and World War II when coffee was in short supply or too expensive. Today, it is used around the world and in the US, particularly in New Orleans, as a natural…
Originally posted on The Herb Society of America Blog:
By Beth Schreibman-Gehring, Chairman of Education for The Western Reserve Herb Society unit of The Herb Society of America One of the loveliest flowers of spring is the Viola odorata or as it is commonly referred to, the “Sweet violet.” Violets have been used in herbal healing remedies for centuries, in…
