By Susan Belsinger
Springtime is my favorite time of year because the earth awakens and sends up green growing plants, which provide us with the first garden harvests: spring tonic weeds packed full of nutrients and vitamins. I do forage quite a bit on my own wherever I might be, however it is much more fun to herborize with friends. I co-teach a “Wild Weeds and Seasonal Greens” class with fellow herbalist, Tina Marie Wilcox. Some of the info in this intro, we co-authored together when collaborating on our classes.
I quite agree with this thoughtful and heartfelt quote by John Forti from The Heirloom Gardener: “When I forage, I feel I am rediscovering forgotten places and gifts left by the people who lived here before me. Establishing a connection to place as deep as the native plants I encounter, and as far flung as the immigrants who settled and brought the plants they loved to the landscape before me. Generations of recipes, customs, and seasonal foodways.”
While I forage berries, roots, bark, seeds and nuts, I am concentrating on wild weeds, greens and flowers here. Wild, edible greens are powerful, good food and offer a variety of flavors for free. Wise gardeners and farmers the world over use many of the plants that have successfully colonized the soil as beneficial allies. This is in sharp contrast to modern landscape and agriculture methods that strive to completely control the species of plants growing on the land, regarding all volunteers as weeds.
To be safe, harvest wild greens from areas that you know are not contaminated with toxic chemicals and are not close to a highway where they could be polluted from exhaust. The wild greens listed below are often found growing as weeds in vegetable gardens or nearby along a wood’s edge.
You must be certain to correctly identify all plants before gathering and eating them; it is your responsibility to practice safety. It is a great pleasure to harvest healthy food from the wild, and even more fun if you are botanizing with other like-minded individuals, who are experienced wild weed purveyors. Then you can work together to find these plants and identify them correctly. Note: the same rules apply for foraging mushrooms at which I am a novice—I know of a certain few in my neck of the woods—however, I don’t harvest mushrooms that I do not know unless I am with an expert.
Also, it is good to be aware of the optimum time to harvest the different plant parts, noted by Rosalee de la Forêt and Emily Han in their wonderful book Wild Remedies: “As a general guideline, harvest when the energy is in the part of the plant you’d like to use. For example, gather leaves while they are vibrant and fresh looking, before the plant flowers. Harvest flowers just before or shortly after bloom. Collect fruits when ripe, and seeds when ripe and dry. Dig roots when the energy of the plant has died back, between late summer and early spring.”
You will need a gathering pouch or sack (good to have your hands free) in which to put your bounty as you harvest and gather, as well as your choice of cutting tools to cut the plant material with: pruners, garden shears or a sharp knife. Gloves are of utmost importance if gathering nettles or rubus. Always remember to harvest carefully and thoughtfully; never harvest the first plants that you see, never harvest all of a patch of plants—do not overharvest—take what you need and leave plenty of plants left behind.
To quickly capture the best flavor and nutrients, bring the greens to the kitchen as soon as they are harvested. Assemble a salad spinner or washing bowl, a cutting board and a compost bucket. Fill the spinner or bowl with fresh water and add about 1/4 cup distilled white or apple cider vinegar.
Methodically pull the tender leaves from the stems. Pinch off leaves with yellow edges, brown or black spots. Discard wilted, spoiled or badly bug-eaten leaves in the compost bucket. Place the edible parts in the vinegar water as you work and submerge the mass in the water, plunging up and down several times to loosen foreign matter. Let the greens soak in the water for several minutes and the grit will fall to the bottom of the container. Lift them out and drain them. Discard the vinegar water and spin or pat the greens dry; store these ready-to-eat greens in the refrigerator.
Greens are best soon after they are harvested, however they can be washed and dried and kept refrigerated for a few days. I find that wrapping them in a cotton flour-sack towel and placing them in the crisper drawer, that they will keep for a few days.
By no means complete, since there are infinite edible weeds to be found—and they vary depending upon where you live—here are some wild weeds and seasonal greens that I forage from my yard and garden to create wild weed salsa verde, soup, salad, a mess o’greens, and more.
Some wild & seasonal greens foraged in my neck of the woods—early spring to midsummer:
Alliaria petiolata ~ garlic mustard leaves & flowers
Allium spp. ~ wild onions & garlic, bulblets & leaves
Amaranthus spp. ~ amaranth leaves, tender stems, flowers & seeds
Chenopodium alba ~ lamb’s quarters leaves
Eruca sativa ~ arugula leaves & flowers
Foeniculum vulgare ~ fennel leaves & flowers
Lepidium spp. ~ field cress leaves & flowers
Lindera benzoin ~ spicebush leaves & berries
Monarda didyma, M. fistulosa ~ bee balm leaves & flowers
Nasturtium officinale, N. tropaeolum ~ watercress & nasturtium leaves & flowers
Oxalis stricta ~ wood sorrel leaves, flowers & immature seed pods
Petroselinum spp. ~ parsley leaves & flowers
Portulaca oleracea ~ purslane stems, leaves & flowers
Rhus typhina, R. glabra, R. aromatica, R. copallinum ~ staghorn sumac, smooth, fragrant & winged sumac ripe fruit
Rosa spp. ~ rose flowers & hips
Rubus spp. ~ raspberry & blackberry leaves, flowers & berries
Rumex acetosa, R. acetosella, R. crispus ~ sorrel, sheep sorrel & yellow dock leaves
Sambucus canadensis ~ elder flowers & berries
Sonchus arvensis ~ sow thistle leaves & flowers
Stellaria media ~ chickweed leaves & flowers
Taraxacum officinale ~ dandelion leaves & flowers
Sassafras albidum ~ sassafras leaves
Urtica dioica, Laportea canadensis ~ stinging nettle & wood nettle leaves, flowers, seeds
Viola spp. ~ violet leaves & flowers; pansy & Johnny-jump-up flowers
wild greens salsa verde
This traditional green sauce goes well with any type of vegetable whether it is grilled, steamed, oven-roasted, or crudités; it is also good with simply prepared meat, chicken, or fish and pasta, or even tortilla chips. Vary the herbs that you have on hand, or what is in season. When I can, I make this a wild green sauce by adding whatever I can forage: dead nettle, henbit, sorrel, chickweed, dandelion greens and/or flowers, purslane, lambs’ quarters, nettles, violet leaves, field cress, bee balm, wild onions, or garlic. You can fill in with any seasonal greens from the garden if need be like parsley, fennel fronds, cilantro, arugula, spinach, etc. Sometimes I add other ingredients—about 1 tablespoon of capers, a boiled egg, chopped, or a handful of nuts like pine nuts, walnuts, or pecans. The sauce can be made without the bread; it just helps to thicken it a bit.
flavor therapy
Δ This sauce literally tap dances on your tongue with so many flavors: mineral salts, bitter, sour, sweet & umami.
Δ Highly nutritious, packed full of vitamins, minerals & fiber—this is green energy!
Makes about 2 1/2 cups
1 1-inch slice country bread, crusts removed
3 large garlic cloves, slivered
About 1/2 cup olive oil
About 3 to 4 cups of mixed edible green leaves, picked over, washed and spun dry
1/4 cup minced sweet-tasting onion
2 tablespoons white wine vinegar
Salt & freshly ground pepper
Soak the bread in a little water for 10 minutes, then squeeze most of the liquid from it. Add the bread and the garlic to the mortar or food processor and pound or pulse to coarsely chop.
Rough chop the greens. Add them a handful at a time—and pound them in a mortar and pestle—or chop in a food processor. Use a little olive oil to loosen them.
Add the olive oil to the herbs as if making a mayonnaise, a few drops at a time, blending or pulsing to incorporate.
When most of the oil has been added, blend in the onion and vinegar. If you want to add capers, nuts or a hardboiled egg, now is the time; pulse or pound to mix. Season the sauce with salt and pepper and taste for seasoning. The sauce should be a little thinner than pesto—add a bit more oil, vinegar or even a bit of water if need be.
Let the sauce stand at least 30 minutes before using—that way the flavors will develop and meld. Adjust the seasoning and serve at room temperature. The olive oil will not emulsify completely; a little will remain on top of the sauce. Store any leftover sauce in a tightly-covered glass container in the refrigerator for up to a week.
creative possibilities
Δ Vary the wild & cultivated greens each season to suit your taste.
Δ Use your favorite herb vinegar, balsamic or apple cider vinegar, or even lemon juice in place of white wine vinegar. Start with a little & season to taste.
Δ Leave out the bread & add a handful of ground nuts like walnuts, pecans, almonds or pumpkin seeds.
This information and recipe is excerpted from the perfect bite by Susan Belsinger, Balboa Press, 2022.
Medicinal Disclaimer: It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a healthcare provider before pursuing any herbal treatments.
Photo Credits: 1) Wild weed salad; 2) Washing foraged greens; 3) Wilting foraged greens; 4) Making salsa verde in mortar and pestle; 5) Close-up of salsa verde. All photos courtesy of the author.
Susan Belsinger lives an herbal life, whether she is gardening, foraging, herborizing, photographing, teaching, researching, writing, or creating herbal recipes for the kitchen or apothecary—she is passionate about all things herbal. Referred to as a “flavor artist,” Susan delights in kitchen alchemy—the blending of harmonious foods, herbs, and spices—to create real, delicious food, as well as libations, that nourish our bodies and spirits and titillate our senses. There is nothing she likes better than an herbal adventure, whether it’s a wild weed walk, herb conference, visiting gardens or cultivating her own, or the sensory experience of herbs through touch, smell, taste, and sight.
Susan is a member of the Potomac and the Ozark Units of The Herb Society of America and served as Honorary President (2018 – 2020). Her latest publication, Growing Your Own Herbs: The 40 Best Culinary Varieties for Home Gardens (2019, Timber Press), co-authored by Susan Belsinger and Arthur O. Tucker, is a revised, concise version for gardeners and cooks of The Culinary Herbal: Growing & Preserving 97 Flavorful Herbs (2016). Her latest book, the perfect bite, was published in 2022. After blogging for Taunton Press’ www.vegetablegardener.com for the past eight years, those blogs (over 484 to be exact) are now posted at https://www.finegardening.com/?s=susan%20belsinger. To order books, go to susanbelsinger.com.
Cilantro (
Cilantro originated in southwestern Asia and North Africa. Coriander, which is the seed 
seeds would make one immortal. Arabs and Chinese both believed that it also stimulated sexual desire. It is mentioned in the Arabian classic, 
Thai cuisine relies heavily on cilantro leaves, seeds, and roots to flavor salads, soups, 
Cilantro is easily sown directly into the garden, but it does prefer cooler weather. After 
Paprika, The Herb Society’s Herb of the Month for February, is the national and beloved spice of Hungary and a symbol of its cuisine. Hungarians call the pepper that is used to make the spice a paprika pepper. To them, paprika refers to a spice and a vegetable. According to Hungarian blog author Paprika Molnar: “
The spice is made by drying and then grinding the red paprika pepper into a powder. Paprika peppers are a long, narrow variety of the 
Paprika contains significant amounts of Vitamins A, B6, and E, and the antioxidant capsaicin, which helps fight cell damage in the body and also relieves pain (Streit 2023). The Hungarian scientist, Albert Szent-Gyӧrgyi, received the Nobel Prize in medicine and physiology in 1937 for discovering Vitamin C and isolating it in the pepper. He found that the paprika pepper contained more Vitamin C than a lemon. 
Because of its climate, Hungary is a major producer of paprika with production centered around the southern cities of 
Want to change your hair color? Think of using paprika. An interesting use of paprika is its use in hair color. “
My mother always flavored her delicious apple pies with allspice. She did this with good reason since allspice carries the flavors of cinnamon, cloves, nutmeg, and a tiny hint of black pepper—all of these spices, even the dash of pepper, enhance the flavor of apple pie. Perhaps that was the ingredient that made my mother’s pies so special.
By the time allspice was brought to Europe, Europeans were rather blasé about the spice because they were already accustomed to using cinnamon, nutmeg, and cloves from the East. There was nothing new about this new spice, allspice. Slavery practiced on Caribbean island plantations also tarnished the reputation of products of the spice trade. A quote from a speech given by Samuel Taylor Coleridge against slavery in the late 1700s illustrates the thought at that time: “We receive from the West Indies sugar, rum, cotton, logwood, cocoa, pimento….not one of these are necessary—indeed with the exception of cotton and mahogany, we cannot in truth call them even useful” (Eddy, 2001). However, in the new American colonies, allspice was less expensive than the individual spices coming from Europe and was therefore “a thrifty alternative to the expensive spices monopolized by the Dutch colonies” (Sumner, 2004).
The allspice tree became almost extinct during the Victorian era, when it was very fashionable to have walking canes and umbrella handles made from the fragrant, durable wood. Many trees were destroyed until Jamaica, where much of the aromatic allspice still grows, banned the export of allspice saplings in 1882 (Stewart, 2013).
Allspice is an important ingredient in Caribbean cuisines. Think of jerk seasoning, where allspice is the key ingredient. In the Caribbean, meats are seasoned with allspice and then roasted over a 
The scented oil from the berry has been used in perfumes, candles, and in cosmetics. It is also used as a natural alternative for pesticides and fungicides (Zhang, 2012.) Today the trees are planted among coffee plants to shade the plants from the hot sun. The berries are picked green and dried in the sun until they are a dark brown color. When dry, the berries look like large peppercorns. Whole dried berries hold their flavor better than the ground product. Many people think that the ground spice is a combination of spices instead of the unique spice that it actually is.
If you aren’t familiar with the Pelargonium plant, it’s one you definitely need to add to your garden repertoire! Scented geraniums, the other name by which these beauties are known, were discovered by Europeans in the early 1600s. They spread from the Cape of Good Hope in South Africa to Europe, where their introduction brought about their association with herbs and herb gardens. In their native habitat, they are perennials and often grow into small shrubs.
The French distilled their scented oils for the perfume industry, and they became commercially important. In North Africa, large fields were devoted to growing rose-scented types to supplement the “Attar of Rose” oils from the roses grown in Turkey. In recent years, the demand for essential oils has increased, and they are grown on Reunion Island, in Greece, Morocco, and China for this purpose.
Common leaf scents attributed to this group include: rose, citrus, fruit, mint, or spice. Popular varieties include Pelargonium graveolens (rose), P. crispum (lemon), P. odoratissimum (apple), P. tomentosum (peppermint), and P. ‘Nutmeg’.
They are excellent for container gardens. Because of the varied growth habits and versatility of this plant group, Pelargoniums can be selected for growing directly in the garden, in hanging pots, or in a container. Please note that plastic pots are convenient, but Pelargoniums do best in large clay pots and must be watered two or three times a week. It is best to research the growth habit of the type you are considering, since some types stay rather diminutive and will “drown” if planted in a pot that is too large; on the contrary, some varieties grow quite large by the end of the season and will need a larger pot to accommodate that growth so that they don’t dry out too quickly in between waterings.
If grown in a container, scented geraniums appreciate a well-drained potting mix (not topsoil). It is advisable to feed them regularly with a balanced liquid fertilizer, especially as certain varieties/cultivars can grow quite vigorously during the growing season and will need the added nutrition. If you are less “committed” to a regular liquid feed regimen, mixing in a slow-release fertilizer with the potting mix at planting time will aid the plants’ nutritional needs in between liquid fertilizations. These plants tolerate heavy pruning quite well, so remove dead or unsightly leaves or trim back branches as needed with good pruning shears just above a node (location on the stem where leaves emerge). Most varieties also propagate easily from cuttings, which makes them a great plant for sharing with friends or multiplying for your own garden displays. This also makes them kid friendly if you’d like to show this technique to children in a science class or at home.
Some gardeners say that beneficial insects, like praying mantids and lady-bird beetles, are attracted to them, but because they are grown primarily for their leaves, they are not considered a “pollinator-attracting” plant.
Where can I buy scented geraniums?
As you work with these plants, you will want to find more varieties to add to your garden. Many creative uses develop because of their wonderful scents, variety of textures and colors, and their rapid growth. They bring much pleasure and delight to any garden. As you plan your next growing season, we encourage you to add one or many scented geraniums to your garden. We guarantee you will be pleasantly surprised!
Rosemary, The Herb Society’s Herb of the Month for November, is going through an identity crisis. Since the mid-18th century, the botanical name for rosemary has been Rosmarinus officinalis. However, after DNA research on the plant, scientists at the Royal Horticultural Society in London have decided that the characteristics of rosemary are more closely aligned with the Salvia genus and have, therefore, reclassified rosemary as Salvia rosmarinus. The common name will continue to be rosemary, however. John David, Head of the RHS Taxonomy Group, stated that “we cannot ignore what science is telling us, and clarity on a plant’s DNA helps us better understand its growth habits and cultural needs” (RHS, N.D.). Along with rosemary, Russian sage, Perovskia atriplicifolia, was also reclassified as a Salvia, as well as a few other garden plants.
The first mention of rosemary was found on cuneiform tablets in 5000 BCE. Early Egyptians used it for embalming. Since Greek times, rosemary has been considered the “brain herb,” one that could increase memory and alertness. For that reason, Greek students wore crowns of rosemary when taking their exams. The historic Queen of Hungary Water, or Hungary Water, an infusion of rosemary in alcohol, was created by a monk to cure the headaches and joint pain of Queen Elizabeth of Hungary in the 14th century. The Queen claimed that it worked!
Rosemary was, and still is, considered to be the herb of remembrance. Sprigs were placed in wedding bouquets as a symbol of fidelity. Historically, a sprig of rosemary was placed on a coffin or given to those attending a funeral (Brown, 2023). (Editor’s Note: For a reference to this practice in an important archaeological discovery at Historic St. Mary’s City, Maryland, see 
Rosemary is native to the Mediterranean area, where it thrives in well-draining, sandy soil and plenty of sunshine. Its name means “dew of the sea,” recalling its native habitat. It is winter hardy in USDA Zones 8-10, although recent cold winters in Zone 8 make hardiness in that zone questionable with the exception of the ‘Arp’ cultivar, which can withstand lower temperatures. Rosemary is an evergreen plant with very fragrant, needle-like, gray-green leaves. It blooms December through April, although its blue-white flowers may appear throughout the summer as well. It is deer resistant. There are many varieties of rosemary, including a prostrate variety, which looks great cascading over a wall or in a container or hanging basket. Prostrate or upright rosemary can be grown in a container and overwintered inside in colder climates. However, the roots are susceptible to root rot if the soil does not drain well.
Rosemary is also a culinary herb that can be used fresh or dried. It accents the flavor of meats, fish, and vegetables, and is a great addition to stews, stuffing, vinegars, herbal salts, and butters. Its essential oil is used in perfumes, soaps, lotions, and shampoos, while the fragrant flowers and leaves are used in sachets and potpourris.
Everyone is familiar with this famous quote from the ancient Arabic folktale, 
Sesame is considered to be the oldest seed for making oil known to man. It is, indeed, a very old spice. 
Sesame is an annual plant and is easily grown in dry, hot places. Fertile ground and moderate rainfall ensures a good crop. It does require at least four months of above-freezing temperatures in order to produce the seeds. It grows to about two to six feet tall. It has a long blooming season and has a lavender or pink-tinted white, tubular flower resembling foxglove. There are about twenty, one-inch seed pods on each plant, each containing about 100 seeds. When the seed pods are nearly ripe, the plants are cut, tied in bunches, and stood upright to dry. They are then threshed to loosen the seeds, which are collected and then hulled. The seeds can be black, white, tan, or red, depending on plant variety. Unless a special variety of sesame is planted, machines are not effective in harvesting the seeds, so the plant is usually grown by small farmers using a lot of manual labor. After processing the seed for oil, the resulting seed cake is used for animal feed or ground into flour.
Sesame oil is an essential ingredient in Chinese, Japanese, and Korean cuisines. It is used in sauces and marinades and in frying. The Middle Eastern sweet, halvah, is made from sweetened sesame seeds. Tahini is also made from sesame seeds, and is the primary ingredient in hummus and baba ghanoush. The seeds, when toasted, have a sweet, nutty flavor and make a nice topping for bagels, crackers, cookies, and, of course, hamburger buns. Sesame is also an ingredient in the Levantine spice mixture, za’atar. 
The health benefits of sesame and its oil are many. Sesame has been used in Traditional Chinese Medicine and Ayurvedic Medicine for a long time. The leaves of sesame contain mucilage and have been used as a laxative and to treat cholera and dysentery. Studies show that the active components in sesame oil help to inhibit prostate and breast cancer and other tumor growth, and to lower cholesterol levels (Dunford, 2021). The component, sesamine, is used to treat arthritis. The oil is also good for the scalp to treat dandruff and lice. Because of its astringency, sesame seed oil may aid in improving dull and aging skin and can tighten large pores (Glenn, 2020). Sesame oil is a rich source of antioxidants and fatty acids, which are important for heart health (WebMD, 2022). However, sesame has recently been found to be the ninth major allergen in the U.S. and products containing sesame seed must now be labeled as containing an allergen (Dunford, 2021).
The Aleppo pepper, also known as the Halaby pepper (Halab is the ancient name for the city Aleppo) has its origins in the city of Aleppo in northern Syria. Aleppo is one of the oldest cities in the world and was on the crossroads of the Silk Road 1,500 years ago. Unfortunately, the recent Syrian Civil War has left much of this ancient city in ruins. What the war did not destroy, the recent earthquake in February unfortunately added to its devastation. 
One of the many results of the civil war in Syria was the disruption of trade of one of the area’s signature spices, the Aleppo pepper, 
The ground Aleppo pepper was, and is today, a highly sought after spice around the world. Unfortunately, the recent war was catastrophic for those who grew the pepper, and it became scarce. Some Syrian growers gathered seeds and moved to nearby Turkey to continue growing the plant. Turkish farmers also began growing the pepper; but, because of the different soil and environment, connoisseurs feel that the taste of the peppers grown in Turkey and other places is not as good as the peppers grown in Aleppo. Hopefully, the people of Aleppo will recover from the war and recent earthquake in order to begin growing their famous pepper plant again.
The Aleppo pepper is 10,000 Scoville Heat Units on the Scoville scale, twice as hot as the jalapeno pepper at 5,000 units, but less hot than the Serrano pepper at 23,000 units. The flavor is described as mildly hot and raisin-like with a hint of sun-dried tomatoes. It also has a slightly salty taste because after removing the seeds and drying the peppers, they are crushed with salt and olive oil and left to dry further. The heat of the pepper is not felt immediately as you eat it. The heat comes a bit later. Some say the taste is out of this world and leaves you begging for more. The pepper is a natural for grilled meats and kebabs, pasta, and chili. It is a key ingredient in muhammara, a Syrian roasted pepper dip.
Aleppo pepper may be difficult to find in a neighborhood grocery store. Middle Eastern markets will have it or it can be purchased online. I have found that its unique taste is worth the extra effort to find so that you can include it in your cooking.
West Indian lemongrass, Cymbopogon citratus, is a fragrant member of the grass family (Poaceae). It has long, sharp-edged, narrow leaves and edible, small bulbous roots that resemble scallions. The plant is used as an ornamental grass in the garden, growing quite tall in a single season. It is evergreen in Zones 10 and 11, and the roots are winter hardy to Zones 8b, if protected. The foliage turns brown in the winter and should be trimmed back in the spring before new growth starts. It is an annual plant in zones lower than 8b.
Lemongrass can be grown from seed, or the crown and rhizome can be divided to create new plants. New plants can also be started from stalks purchased from a grocery store’s produce section. It rarely produces a flower when grown as an annual plant. It needs full sun, fertile soil, and adequate water and will grow easily in a container.
In India, the plant is used mostly for medicine. It is believed to have cooling properties and is sometimes called “fever grass.” It is used to treat stomachaches, digestive problems, and inflammation (Stephanie Lyon, N.D.). Lemongrass tea is thought to be antibacterial, antifungal, and antioxidant, and is also considered to be calming. Lemongrass is high in Vitamin A and is used in the “compounding of vitamins” (Madeline Hill, 1997). More research is needed to confirm the effectiveness of lemongrass on illness.
The essential oil is also used by beekeepers to imitate a pheromone to attract bees to the hive or swarm (Hobbs, 2022).
Cutting celery is a great culinary herb to have in your garden. Unlike stalk celery from a grocery store, cutting celery is full of flavor, reminiscent of black pepper. Cutting celery (
Once you start cooking with cutting celery, you realize its value as a kitchen staple. I cut stems as I need them and chop leaves and stems together simply because it is easiest. I add the mix to stir fry dishes, soups, stews, egg dishes and potato recipes toward the end of the cooking period. Sometimes I add about a spoonful to a green salad to add a peppery flavor in small amounts. I also sauté chopped celery with diced green pepper and tomato to add to fish or chicken. The leaves can be used as a garnish. I like to place a bunch under an entrée such as a whole roasted chicken on a platter.
Peggy Riccio is the owner of pegplant.com, an online resource for gardening in the Washington, D.C. metro area; past president of the Potomac Unit; and current mid-Atlantic District Delegate of the Herb Society of America.
The Herb Society of America Blog 