Visit the WRHS Rose Garden

Visit the WRHS Rose Garden

“Love, which, in concert with Abstinence, established Faith, and which, along with Patience, builds up Chastity, is like the columns that sustain the four corners of a house. For it was that same Love which planted a glorious garden redolent with precious herbs and noble flowers–roses and lilies–which breathed forth a wondrous fragrance, that garden on which the true Solomon was accustomed to feast his eyes.” – Hildegard of Bingen

Untitled design (94)By Beth Schreibman-Gehring, Chairman of Education for The Western Reserve Herb Society unit of The Herb Society of America

My husband says I seem to wake up craving roses and sleep dreaming of them. Maybe it’s because the scent and flavor of the beautiful historic and fragrant roses in my gardens bring back so many of my best memories. They remind me of my father and the happy times that I spent with him in his rose gardens. Or maybe it’s because the magic spell of the roses helps my skin stay happy and smooth and my heart stay open and gentle.

The entire Western Reserve Herb Society (WRHS) herb garden at the Cleveland Botanical Garden is glorious, but Historic Rose Gardens are overwhelming. When they bloom, it is feast for all the senses. I spend about two weeks harvesting and drying rose petals from them to make wonderful products for WRHS Herb Fair which will be held at the Cleveland Botanical Gardens on October 12. 2019.

“The lesson I have thoroughly learnt, and wish to pass on to others, is to know the enduring happiness that the love of a garden gives.” — Gertrude Jekyll

Judy Kutina, Gwen Zeitz, Jane CavanaughThe Historic Rose Gardens of the Western Reserve Herb Society cannot ever be celebrated without mention of the three beloved Rosarians and Master gardeners who still lovingly tend the beautiful roses as they have for so many years. Judy Kutina, Gwen Zeitz and Jane Cavanaugh can still be found in the garden every week caring for this extraordinary and historically relevant collection of roses, with the help of WRHS Unit and current Rose garden chair Kathleen Hale, and other Western Reserve Herb Society gardeners.

“In 2012, the WRHS Historic Rose Garden became the proud recipient of the Certification of the Historic Rose Collection from the Herb Society of America. This rose garden was the first rose collection in the United States to receive this recognition. Starting with Blanche Harvey, who researched and planted some of the most cherished historic roses in the collection, Judy Kutina, Section Chair along with Jean Ingalls (Past Chair) and the members of their committee, (Jane Cavanaugh, Gwen Zeitz, Toni Becker, Debra Brink and Nancy Gustafson) documented the historic authenticity of each rose. A bronze plaque was placed in the historic rose collection on June 5th, 2012, commemorating this honor, placing the Collection in the elite company of the National herb Garden in Washington DC and the Chicago Botanical Garden.” — “50 seasons of growing- The Western Reserve Herb Society Herb Garden 1969- 2019″

IMG_9590Receiving this certification was a four-year project, meaning that all of the renovating, documentation identification and research began four years before the actual certification was granted.

Judy, Gwen and Jane and late member Jean Ingalls, were the four Western Reserve Herb Society members who were instrumental in ensuring that the garden met every classification needed for this special certification.

When it comes to the roses in the WRHS garden, we all have favorites. Mine is the beautiful and ancient Rosa gallica officinalis, more commonly known as Apothecary’s Rose, also known as the Red Rose of Lancaster.

The Apothecary’s Rose is just a joy, a rose older than the Renaissance and used for medicinal purposes during Medieval times. It is extraordinarily beautiful to see and smell when blooming. Its intense, deep pink-to-light red coloring and luscious old rose fragrance make it a must in any herbalist’s garden.

I have always found it easy to grow, which may be the source of its longevity and popularity. It only blooms once in a season, but it’s a generous rose. Mine bloomed in my northeast Ohio garden for more than a month. I return to it time and again to make rosewaters, jams and jellies.

Untitled design (97)It gives me a real thrill of connection to my medieval sisters to be able to use this ancient rose to infuse into my rose honey and other rose preparations. I find rose-infused honey to be ever so helpful when I have a sore or scratchy throat and although you can buy it, it is just so easy to make. Stirred into a cup of hot water, or simply taken by the spoonful, the anti-inflammatory properties of the rose petals and the antibacterial properties of the honey seem to relieve any irritation quickly.

Rose Petal Honey
6 cups fresh rose petals (4 cups dried)
2 cups honey, room temperature
1-quart glass jar with lid

Add petals to the jar until half full and firmly packed. Pour honey over rose petals and stir to remove air pockets. Cap the jar tightly. After several hours stir petals and honey. (I use chopsticks for this.) Add more rose petals and stir. Leave the jar in a warm place for about two weeks, stirring from time to time.

After two to four weeks, warm the jar in a pot of hot water (do not boil). Strain the warmed honey through a cheesecloth into a clean jar. Press the rose petals to remove all honey. Cap the jar and enjoy on toast, over yogurt, with ice cream and in cocktails.

I use rose water in my drinks consistently because I believe that it is so helpful for hydrating the skin from the inside out.

I also spray rose hydrosol (a fancy name for rosewater) on my skin every morning after my shower to moisturize my aging skin. I spent way too much time in the sun without sunscreen as a teenager and I have noticed that this daily spritzing with rosewater seems to have softened some of my wrinkles as well as tightens my pores.


I’d love to know some of your favorite uses for your favorite roses, so please feel free to share them with me in the comments.

May everything be coming up roses for you all summer long!

The Adventures of Indiana Banana in the Perilous Paw Paw Patch

The Adventures of Indiana Banana in the Perilous Paw Paw Patch

By Kathleen M Hale, Western Reserve Herb Society

pawpaw on treeYes. The paw paw bears the common name, “Indiana banana.” I don’t make up things like that. This is lore!

The Paw Paw’s official name is Asimina triloba. It is a small deciduous tree native to eastern North America, that does, indeed, produce a patch of like-minded paw paws where it finds the right venue of well-drained fertile soil. It is fond of flood plains, and spreads through suckers.
Paw paws may also be propagated by seeds, but it’s a complicated process. The seeds must not be allowed to dry out, and must be scarified (the seed surface roughened with small cuts) and stratified (chilled at a temperature of 41 degrees Fahrenheit for a period between nine weeks and three years). Also, it’s hard to transplant a paw paw without fatally damaging the delicate hairs of the roots. So, it seems best to purchase pot-grown specimens if you want to grow them…and you do, don’t you?

The flower of the paw paw is pretty, but its fragrance is redolent of rotting meat. Some insects are drawn to the smell, but many animals, including deer, appear repelled both by the smell and taste of the flowers and leaves. Indeed, both contain a toxin, acetogenin. One notable exception in the wildlife genre, however, is the zebra swallowtail, Protographium marcellus. That butterfly relies on the paw paw and is seldom found far away from a patch. The green and black caterpillars chew on the leaves, the adults drink the nectar, and the lurking acetogenins not only do them no harm, the toxins may confer protection from predators to this butterfly. Since the caterpillars of the zebra swallowtail enjoy munching on each other, each egg is laid individually some distance from each other on the leaves or trunk of a paw paw tree. A perilous patch, indeed.

pawpaw openThe paw paw produces a large greenish, yellowish fruit that can be eaten raw. The consistency of the fruit is compared to custard, and the taste is described as similar to a banana, a mango, and a pineapple. The name, “paw paw” may be derived from the Spanish word for papaya. The fruit, which ripens in September or October, can weigh up to a pound, but is considered a berry. The large black seeds are easily removed, and for some reason in was a custom to carry a paw paw seed or two in your pocket, probably as a lucky charm.

The paw paw grows wild in 26 states. Why have you never seen vast orchards of this remarkable fruit? Paw paws were grown and enjoyed by both Thomas Jefferson and George Washington (who liked his chilled). But you won’t find them in the grocery store. The truth is that they are difficult to market. They don’t travel well, and begin to ferment soon after picking. The best way to save any amount of paw paw fruit that you might be lucky enough to acquire is to freeze the pulp.

I say, join the adventure and grow your own! We’ll start a quest!

Violets are Delicious

Violets are Delicious

By Beth Schreibman-Gehring, Chairman of Education for The Western Reserve Herb Society unit of The Herb Society of America

violet bouquetOne 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 fact St. Hildegard of Bingen, the famous 12th century German mystic and healer, was said to have made a healing salve of violet juice, olive oil, and goat tallow for its use as a possible anti-bacterial.

I use violets whenever I can for their healing virtues, and they are also an absolutely delicious ingredient in salads, drinks, and desserts. Back in the day, violet flowers, and leaves mixed into salads were one of my favorite spring remedies for pre-menstrual melancholy. When chopped liberally into extra virgin olive oil with some fresh comfrey leaves, they make a poultice that can soothe rashes , irritations, sore muscles, and tender breasts.

When infused into a simple syrup they enliven fresh lemonade or an elegant champagne cocktail. You can also use a delightful crème de violette in place of the syrup. If you are going to make a lavender lemonade, freeze some violet flowers into ice cubes to use in your glass. There’s really nothing prettier.

When I was 23, I met Jim and, shortly after we married, we bought a small farm in Burton, Ohio, complete with a century home, small barn, and several acres of unspoiled land. It was nestled on a little bit of hillside with an artesian spring that bubbled up by a little oak grove, providing me with fresh watercress whenever I desired.

We named the farm “Windesphere,” the place on earth where the winds and waters meet. We moved in that December and I’ll never forget that first spring. As the snow thawed, I began to see treasures in the gardens. First were the snowdrops that dotted the hillside like a blanket of down and the soft catkins of the pussy willows. Next flowering buds started to appear everywhere. I found a quince bush and several heirloom apple trees and a blackberry grove. field of violets

Then there were the violets. I’ll never forget when I found them. It was on one of those warm, early spring days when you’ve just shed your coat and begun to think that maybe, just maybe, you’ll be able to put away your long underwear for a bit. I decided that it was a good day to go for a walk in the back just to see what was budding. We had a beautiful back porch made of fieldstone and the steps that went towards the back yard were hand hewn and lovely. As I walked, I began to notice the fragrance…something just a bit sweet and very green.

When the fragrance was so strong that I couldn’t ignore it, I looked down. In the grass all around me were the most beautiful little violets in shades of deep purple, lilac, and white. The smell was intoxicating. Over the years I picked them for little bouquets, crystallized them for desserts and made them into massage oils, tinctures, vinegars, and syrups. They appeared every spring, growing more abundant every year. I will always remember my son Alex lying face down in a huge patch of them and whispering for me to join him and the violet fairies.

IMG_7820In honor of all these memories I’ve made a violet ice cream with a lovely Fortnum and Mason tea from England that features roses and violets. I’ve also added some of my thick and sticky homemade blackberry jam just to gild the lily. This ice cream is rich, creamy and just perfect for spring. See the recipe below.

If you’ve never had them, crystallized violets are absolutely beautiful, sparkling little jewels and much better than candy. I became addicted the first time my sister brought these treasures home from Paris. Fortunately for me, they are so easy to make. All you need are fresh violets, beaten egg white (not quite frothy), superfine sugar and a soft, sable paintbrush.

Be certain to harvest your blooms from areas that haven’t been touched with pesticides or animals because you will not be rinsing them. Paths through the woods are usually the perfect place to find them.

After harvest, separate flowers from the stems. Then, dip your paintbrush into the egg white and gently apply it — very lightly — to the violet. Cover the entire flower or petal. Then turn the violet upside down, and while holding it over a plate, sprinkle with the superfine sugar to coat it evenly. Place each violet on a tray lined with parchment and allow to completely dry. You can hasten the process a bit by putting the tray into a 150-degree oven with the door left ajar or you can simply leave them in the oven with the light left on overnight. Whatever you do they won’t be around for long because they are absolutely delicious. Once completely dry store for up to six months in an airtight jar.

IMG_7819VIOLET ICE CREAM

1 pint whipping cream
2 cups sweetened coconut milk
1/4 cup honey
2 tablespoons crème de violette
1/4 teaspoon organic vanilla extract
3/4 cup Fortnum and Mason Rose and Violet Tea
4 ounces Ghirardelli white chocolate baking bar
4 tablespoons candied violets, (handmade or purchased)
3 tablespoons blackberry Jam
2 organic egg yolks

Combine the cream and coconut milk in a saucepan and bring to a shallow boil. Whisk in the honey, crème de violette and vanilla, then turn off the heat. Add the loose tea and let it infuse for at least 15 minutes stirring occasionally. When the flavor is as bright as you want it to be, strain the milk mixture through a fine mesh strainer and press the tea through the strainer to extract the maximum essence. It will still be quite warm. Put the milk /cream mixture into a high-speed blender and add the chocolate, candied violets and jam. Turn the blender on and adjust to one of the highest settings. Add the egg yolks and blend for a minute or two.

Pour the custard blend into a dish suitable for freezing or if you¹re lucky enough to have an ice cream maker use that. Freeze until solid, scoop into pretty bowls or glasses, garnish with candied violets, a light shortbread cookie and enjoy.

This recipe will easily serve about 6 reasonable people or two very greedy ones…you decide!
Note: Consumption of raw or undercooked eggs may increase the risk of foodborne illness.

Herb Cook Gift-Giving Idea: Drying Rack

I’ve asked five blog contributors to share their favorite herb-related gift ideas.  HSA’s blog will be running one per day during the first week of December. – Paris Wolfe, Blogmaster

By Mary Nell Jackson, HSA Member

herb drying rack 2Drying my herbal harvest often takes over my home. No more eating on the dining room table because baskets of herbs are gathered en masse; guest beds hold large, drying baskets.

A few months ago on a leisurely day I settled in to check out my Instagram  account and as I scrolled, up popped a photo of a hanging black mesh, tiered,  cylinder herb-drying rack filled with a herbal harvest.  The source was not given but from that moment on I was hooked on finding my own drying rack.

I googled Amazon and to my delight up popped many choices of mesh drying racks.

I researched each choice for my needs and decided on a four-tiered model with zipper closures. A week later my holy basil and passion vine blossoms had a perfect place to dry and my dining table and guest beds were swept free of drying baskets.

I hung my cylinder drying rack in an out-of-the-way corner in an entry porch room that usually stays cooler year around; perfect place to dry my herbs and a great place to check on them as I come and go about my day.

I’ve gifted myself and my herb gardening friend for her birthday; we both are smitten.  I can’t think of a better holiday gift to give an herb gardener, wish I had been introduced to this nifty drying rack 20 years ago perhaps my husband would have welcomed my herbal harvest!

Gift giving contest

Herbal Kitchen Gift-Giving: A Large Stainless Bowl

I’ve asked five blog contributors to share their favorite herb-related gift ideas.  HSA’s blog will be running one per day during the first week of December.– Paris Wolfe, Blogmaster

By Peggy Riccio, member, Potomac Unit of the Herb Society of America

stainless-steel-bowl.jpgWhen I was studying horticulture at Virginia Tech, I was required to complete an internship. I spent the summer with a young married couple on a Maryland farm. The land came from the husband’s side of the family and the wife, armed with her masters in horticulture from Virginia Tech, was determined to turn it into a successful produce farm. Although they had help from the local high school kids, I was their first college intern.

At the end of the summer, they thanked me by giving me a large metal bowl. Thirty-six years later, they have a very successful produce farm and I use this bowl almost every week. It is the perfect size and weight for washing herbs. Although I do not spray my herbs, I always soak them in cold water after I cut them. Inevitably, something crawls out.

The bowl is heavy enough to be able hold the weight of the water and large enough for handfuls of green herbs. I have also learned that cheap plastic bowls are flimsy and collapse under the weight of the water. To anyone growing herbs, I recommend purchasing a large metal bowl to wash your herbs regardless if you spray or not.

Gift giving contest

Author Peggy Riccio gardens in a typical suburban Northern Virginia home. She graduated from Virginia Tech with a horticulture degree and has been involved in horticultural communications for more than 20 years. Currently, she is a member of the Garden Writers Association and the Potomac Unit of the Herb Society of America. Riccio produces pegplant.com, a local gardening website for the Northern Virginia, Maryland, and Washington DC metro area. Pegplant offers local gardening news, resources, and information about gardening, gardens, and plants.

 

 

 

 

 

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.

 

BASIC RECIPE

  • 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