Herb Potions Enhance Your Love Life

Making Love Potions

Eye of newt, and toe of frog, 
Wool of bat, and tongue of dog, 
Adder’s fork, and blind-worm’s sting, 
Lizard’s leg, and owlet’s wing,— 
For a charm of powerful trouble, 
Like a hell-broth boil and bubble. 

Macbeth, Shakespeare

If you could create a magic potion, what would that elixir do? Vanquish your enemies? Improve your love life?

Let’s go with the latter, enhance your love life. Curl up with Stephanie L. Tourles’s  book  Making Love Potions, 64 All-Natural Recipes for Irresistible Herbal Aphrodisiacs  and learn love life elixirs.

Stephanie Tourles

Both playful and serious, Tourles applies science to selecting arousing aromas. She writes, “In clinical studies performed in the 1990s at the Chicago-based Smell and Taste Treatment and Research Foundation, Dr. Alan R. Hirsch examined the degree to which various scents can trigger sexual arousal in men and women as measured by an increase in blood flow to the sexual organs.”

While individual history and experience can certainly skew results, the researchers found that women were most aroused by the aroma-combination of Good-and-Plenty candy and cucumber. Meanwhile, men preferred a lavender-pumpkin-pie blend. Don’t ask how they determined that or why those mixtures because Tourles doesn’t say. But, Thanksgiving dessert could make for an interesting nap.

Tourles used the research to formulate several recipes for body powder, including one scented with, yup, pumpkin spice and another with lavender. I’m thinking “lavender.”

The book continues with potions for aromatic baths, massage oils, herbal tonics and edible body butters.  Get energized with a ginseng wine or a tingly mint body honey. Chapter 8, Aphrodite’s  Apothecary is a helpful digest of herbs and ingredients.

With 64 recipes, there’s bound to be a magic potion for everyone.





Make Herbal Lollipops for Gift Giving

Make Herbal Lollipops for Gift Giving

By Paris Wolfe, Blogmaster, Herb Society of America

Every Christmas I craft gifts for family and friends. In previous years I’ve made scarves, herbal sachets, infused liqueurs, jams and jellies. This year, my family and friends are getting colorful, handcrafted lollipop bouquets.  With herbal flavors

20171217_094512It started with a Liquor Lollipop book I found at Horizontal Books in Cleveland.  I was reading it in bed one night in October when the idea of bourbon lollipops got stuck in my brain.

I made them. They were good. And the Great Lollipop Project began.

Playing with sugars was sweet. I got stuck on the process. Soon, I was tweaking the basic recipe and adding herbal influences. More than 300 lollipops later I’m sharing what I learned.

20171217_094142-e1513522917422.jpgWhile Lorann brand drams are typical flavoring choices, I also found flavor emulsions at Home Goods and Joann stores.  I used lavender oil (the tiniest amount) and rosewater. Even with standard flavors I did a little twist. I grated nutmeg onto eggnog suckers. I created cordial flavor mixing chocolate, cherry and vanilla.  I needed to infuse my creativity into these lollipops.

After a bit, I had dozens of lollipops and  wanted to share them with everyone I knew. Thus, Christmas gifts. To impress recipients (and feed my ego) I wanted credit for new experiences. So, I dug back into the Liquor Lollipop book with herbs, not spirits, in mind.

My thought was to infuse the spirit with herbal goodness, then make the lollipop. The alcohol would carry the flavor. And, in most cases it worked.  I made lemon thyme, blackberry sage, herbal tea and other unique flavors.

Here’s what I learned

  • 20171217_094454Choose silicon molds. I learned that the hard way. They release the candy every time. They cost a little more, but reduce frustration.
  • Add flavoring and coloring last. They may burn or cook off if added while cooking.
  • Herbal oils are potent, use small amounts.
  • Sprinkle in ground chile pepper – chipotle-chocolate, watermelon-jalapeno – when using, at the very end.
  • Infuse vodka/bourbon/others with herbs overnight.
  • Use only true spirits. Flavored or sweetener-enhanced liqueurs are unpredictable and may burn.
  • Temperature rises quickly after 260 F. I putter around the kitchen while cooking the syrup, until 260 F. Then, the syrup needs close babysitting.
  • Color lollipops for edible appeal.
  • Be willing to fail. Improvisation sometimes fails. Trash bad results and move on.



  • 2/3 cup sugar
  • ¼ cup liquor, infused
  •  3 tablespoons corn syrup
  • 2 tablespoon water
  • 1 tablespoon infused liquor OR other flavoring
  • Coloring

Prepare molds with sticks.

Place sugar and first three liquids into heavy-bottom sauce pan. Boil until temperature reaches 260 F. Then, continue to boil, watching closely until 300 F. Remove from heat. Stir in flavoring and coloring.

Working quickly and carefully, pour into prepared molds. Wait at least 20 minutes until set.

Remove, wrap in small bags and secure with twist tie.

20171217_094058MORE IDEAS … For the holiday add crushed candy canes (mint) to the molds before adding mint- or chocolate-flavored candy … Instead of herbs, add chile pepper powder to molds and cover with hot candy … Use herb-fruit combinations like blackberry sage … Enhance lemon-thyme infusion with lemon flavoring … Sprinkle dried herbs or fruit into molds and cover with hot candy … Substitute rosewater for water. Add dried rose petals to molds.

RESOURCES … In addition to the garden, craft shops and herb suppliers consider




Flowers: Are You What You Eat?

By Paris Wolfe, Blogmaster, The Herb Society of America


Not long ago I threw a Champagne Garden Party. Driven to offer only elegant hors de oeuvres matched to bubbles, I made everything myself. (Call me a control freak or food snob. I can handle the labels.)

One of my favorite dishes was a romaine salad with homemade Champagne vinaigrette.  The best part? Deep purple pansies contrasting bright red strawberries. This was a hit of the party. After all, you eat with your eyes first.

The pansies came from my gardens. I knew they were organic and safe. While their flavor was subtle, their aesthetic was undeniable.

For that party I only needed a handful of flowers. Imagine duplicating this on a large scale for a wedding or convention. To do so, you’ll have to start planning your flower garden now.  And, cross your fingers for the right weather and perfect timing of blooms.

Edible flowers angelicaOr you can order them from several companies on the web. Marx Foods , for example, offers edible flowers in bulk, shipped FedEx overnight for freshness.

In-house food writer, Matthew Johnson, says, “Herb Blossoms are an integral seasoning. .”

Both Matthew and Kim Brauer, the culinary concierge, offer the following suggestions:

  • Chive Blossoms make lovely compound butter and are fantastic on eggs.
  • Garlic Flowers add flavor and looks.
  • Fennel Flowers are lovely on entrees like pork tenderloin and fish, or as a replacement for tarragon.
  • Arugula Blossoms are delicate and very tasty in a low-acidity salad (not too much vinegar) .

Edible flowers borage“We’ve seen Herb Blossoms used as sticks as cocktail stirrer/garnish,” says Kim. “For example, rosemary blossoms add something extra to a rosemary martini or bloody Mary. Fennel Flowers are good in a bloody Mary or chili martini. Or you can freeze them in ice cubes – made with boiled distilled water for clarity — for use in cocktails.”

A chart of edible flowers and their flavors makes menu planning easier.

A search for other edible flower purveyors turns up Gourmet Sweet Botanicals, and Melissa’s. I’ve also found organic edible flowers with herbs in my grocer’s produce case.

DISCLAIMER: Many flower varieties are unsafe to eat. Most often flowers found in stores were grown to be looked at, not eaten. And so, they have likely been sprayed or grown with chemicals that may be unsafe to consume. Edible flowers from specialty suppliers have been selected for color, appearance, AND are grown to be safe for human consumption.


Check Out Penzeys for Herbs and Philosophy

By Paris Wolfe, Blogmaster, The Herb Society of America

1887857506When snow blankets the landscape in Northeast Ohio, Deb McIver brushes it aside to harvest thyme. When other herbs are needed in those dark days, she turns to Penzeys for quality dried herbs. (And spices.) Of all the herb companies, Penzeys is her favorite.

Deb is a professional garden designer. She incorporates herbs into her work.

“I discovered Penzeys herbs and spices in the late 1980s when my brother Craig gifted me the company’s herb blends,” says Deb. “And, when we visited Craig and his family near the original store, we would walk two blocks for even more.”  Today, the company operates stores in foodie cities around the country. In fact, it operates two in Northeast Ohio.

Not long after that, Deb found the catalog. And, like many who stumble on the company, she became a disciple. “I have always ordered all my herbs, spices, cocoa, and vanilla from them. My husband and I have given their products as gifts for Christmas, weddings, showers and housewarmings. I have turned many people on to the power of Penzeys.”

Of course Deb dries what herbs she can, but must turn to Penzeys for those either not grown in her area or those difficult to find. From them she buys Mexican oregano, cumin, sumac, bay, and a variety of chilies. Her chili collection includes smoked, sweet, and half-sharp paprika; whole and ground chipotle and ancho peppers; and dried Aleppo peppers. (Chilies were HSA’s Herb of the Month in January)

“I have a shoe box of dried chilies, and three lazy-susans filled with herbs and spices,” she notes.

Deb has found recipes in the catalogs to be successful and tasty. “I love reading stories in the magazine, the stories of the unique people who are featured.”

Those stories represent a philosophy owner Bill Penzey summarizes in the company’s first cookbook “How We Became One.” He writes:

“Cooking is ultimately an act of kindness. It may seem like a small thing, but I believe it is the biggest thing out there. People everywhere making an effort to do nice things for others … And the wonderful thing is that this desire to do for others is not the sole possession of any one group or organization. The kindness of cooking transcends all. It does not happen in just one race, one religion, orientation one political party or even one shoe size. … It is the desire to do for those around us that binds us together. It is the one piece we share.”

Who else could make cooking and herbs sound so sacred?

The blog for The Herb Society of America is written by members, staff and guest authors, to promote herb appreciation from cultivation and use to learning and research. It supports the Herb Society’s goals to protect botanical heritage, steward scientific diversity and promote personal enjoyment. Membership is open to individuals and businesses. 


Do you have a favorite source of herbs? Tell us more in the comments below.


Stevia: My Sweet Valentine

By Paris Wolfe, Blogmaster, The Herb Society of America

What better herb to consider for Valentine’s Day, but Stevia. An emerging darling in the tea garden.

While dieters lovalentine sweetieok to it for a sweet solution, the sugar alternative isn’t feeling the love from the scientific community. In its processed form, the white powder is accused of bad things, including messing with insulin levels. In its natural form, it’s another story.

Ah, but in the garden the small, perennial shrub with white flowers can be a little honey.

Check out The Herb Society’s fact sheet “The Essential Facts for Stevia,”  prepared by Educator Karen Kennedy.

Among other things, you’ll learn…

Stevia has been used for centuries as a medicinal herb/sweetener for “mate,” or hot herbal tea. The Japanese use this herb to sweeten meat dishes, desserts, beverages, and gum. The herb is native to Paraguay in South America and the Guarani Indians of that region also made use of it as a sweetener.

If you’re thinking about ordering young plants, make sure you have sunny areas. It prefers friable garden loam high in organic matter. Soil pH levels range from acid to slightly alkaline. Because the plant is not drought tolerant herb, soil should be kept continuously moist, but not saturated. Raised beds are the best choice for growing this herb if the soil is heavy or has a high clay content.

For warnings and medical information, visit Memorial Sloan-Kettering’s Cancer Care Integrative Medicine web page about stevia.

Hot Stuff: Chile Pepper, Herb of January and 2016

By Paris Wolfe, Blogmaster, Herb Society of America

Jan2016_screensaver_1440The chile pepper is hot.

It’s January 2016 Herb of the Month for The Herb Society of America AND 2016 Herb of the Year for  the International Herb Association.

I’ve been herb gardening since 1990 and never would have considered the chile to be an herb. Piper Zettel, assistant to the curator of the National Herb Garden, says I’m mistaken. And, I’m OK with that.

“Chile peppers are considered an herb because they’re used to enrich human lives,” she says. “Herbs are plants used to enrich lives in ways that are not strictly edible or ornamental. Chile peppers are used medicinally and industrially.”

Thus, an herb.

“There are more than 30 species and probably a couple 100 different varieties,” she notes. “The National Herb Garden plans to grow 100 varieties to celebrate the herb.”

Chile peppers may be one of the most global of herbs. Consider their use across cultures – starting in South America thousands of years ago and traveling around the world during the last 500. Today, Americans are fascinated by the chile-pepper-spiked foods such as  hot wings, hot sauces, chili,  infused vodka, flavored cocktails.

I recently had a jalapeno-cucumber mojito. The heat of the pepper with the cool of the cucumber created a balance that was delish.

Food fascination aside, chile peppers are being studied for medicinal uses.

A February 2015 news article in The Scientist notes:

“Initially causing a burning hot sensation, the compound [capsaicin] is used as a topical pain medication because, when applied regularly, results in numbness to local tissue. Despite being widely used, researchers have previously not known how capsaicin exerts its pain-killing effects.”

While medicinal uses may be significant, some folks use them to torture themselves and, perhaps, unsuspecting exes.

Fear holding you back? Search “Hot Pepper” on YouTube to watch capsaicin masochists in action..  Apparently, you’ll find popular videos reaching millions of viewers. One chilehead has gathered more than 34 million – yes, million — views.

While the hottest pepper of  2016 hasn’t yet been determined, the hottest pepper in 2015 was the Carolina Reaper, checking in at more than 2.2 million Scoville units.

For the initiated, the Scoville scale measures ‘hotness’ of a chile pepper or anything made from chile peppers. Developed in 1912, it’s named after founder William Scoville.

Pure capsaicin – which determines the hotness of peppers – is 15 to 16 MILLION Scoville units. No pepper has gotten even close. And, that may be a good thing.

Several sources agree the 10 hottest peppers are

 1 Carolina Reaper 1,200,000 ~ 2,100,00
2 Moruga Scorpion 1,200,000 ~ 2,009,231
3 Choclate 7 Pot 1,169,000 ~ 1,850,000
4 Trinidad Scorpion 1,029,000 ~ 1,390,000
5 Naga Jolokia “Ghost Pepper” 1,020,000 ~ 1,578,000
6 Naga Gibralta 900,000 ~ 1,086,844
7 Naga Viper 800,000 ~ 1,382,118
8 Infinity 800,000 ~ 1,067,286
9 Dorset Naga 800,000 ~ 970,000
 10 Naga Morich 770,000 ~ 1,034,910

For the record, the jalapeno checks in between 2,500 and  8,000 Scoville units. That’s hot enough for me.

Get Fast Facts and recipes from HSA. Or share yours in the comments below.


Add Biltmore to Annual Meeting Plans

Biltmore housefront12x8__large
All photos courtesy of The Biltmore Company


By Paris Wolfe, Blogmaster, The Herb Society of America

When you plan for this year’s Herb Society of America Annual Meeting  on April 29, 2016, schedule extra time in Asheville, North Carolina. One of the most significant attractions is the 8,000-acre Biltmore Estate.

House tours are self-guided and take 1.5 to two hours. Tickets include a free visit to the property’s winery. You can purchase add-ons such as audio, guided tour, rooftop tour and more.

Biltmore italiangarden12x8Tours of the estate gardens – 2.5 miles of manicured paths — may be more delightful for Herb Society members. Acres of formal and informal gardens were designed by America’s foremost landscape architect, Frederick Law Olmsted. From the beauty of the Italian Garden to the breathtaking trees in America’s first managed forest, Biltmore’s lush landscape is a living tribute to Olmsted’s genius.

As a century-old model for forest conservation (and, more recently, for sustainability, thanks to nine acres of solar panels), Biltmore continues to honor Vanderbilt’s legacy of environmental protection.

While the property lacks a formal herb garden for visitors to wander, it has a utilitarian kitchen garden for use in the Biltmore’s six, sit-down restaurants. By the end of April, most of the kitchen garden fields will still be at rest.  The only sprouting things will be a couple thousand broccoli plants. The greenhouse, however, will be in full production with microgreens, flowers, lettuce, and herbs.

Field to Table Manager Eli Herman answered a few questions for HSA …

Biltmore production_garden12x10__largeQ. Is there a dedicated herb garden? Kitchen garden? 

A. We don’t have an herb/kitchen garden any more but we do have our Field to Table Production Garden. FTT focuses on larger plantings and less diversity than a kitchen garden.

Q. How big is the garden? 

A.Our current planting is about 2 acres and one 30- by 80-foot greenhouse.

Q. What herbs/produce are grown? 

A. Some of the crops we grow are blackberries, butternut squash, broccoli, tomatoes, fingerling potatoes, and sweet potatoes. We also have a small greenhouse where we grow microgreens, edible flowers and are developing hydroponic production for lettuce, tomatoes, cucumbers, and chives.

Q. What are the crops used for?

A. Everything grown in FTT is used in one of the six restaurants on the estate.  Our goal is to have something available to every restaurant year round. The chefs determine where they will feature the products

Q. Can the visit the food gardens?  

A. USDA and USFDA food safety guidelines forbid visits by the general public.