Harbinger of Spring Look-Alikes: Dead Nettle & Henbit

By Susan BelsingerIMG_8189

The first spring wildflowers, herbs, and weeds are popping out all over. Two that frequently appear together are both members of the mint family, Lamiaceae: dead nettle (Lamium purpureum) and henbit (Lamium amplexicaule). Since they often grow in a patch together, are about the same height, and both have bright green leaves and purplish-pink flowers  that bloom at the same time, at first glance, they are often mistaken as the same plant. However, held side-by-side and inspected a bit closer, they are very different in appearance. Similarities also include how and where they grow. Their early spring blooms are some of the first food for honeybees, and the tubular shape of their flowers attract hummingbirds.

Both of these spring harbingers prefer sunny spots where the land or garden soil has been disturbed, along roadsides and in meadows and lawns, and will tolerate some shade. They are often found growing side-by-side and intertwined together in patches in moist, fertile soil. I’d say that they grow anywhere from 8-to 12-inches tall, sometimes being the same height in a group together, though occasionally the henbit stretches just a little bit taller than the dead nettle. The henbit is a bit rangier and will even sprawl along the ground, whereas dead nettle is upright.

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Henbit (left) and dead nettle (right) have obvious differences when compared side by side.

Harvest unsprayed, tender spikes early in the season—both the leaves and flowers are edible— and be sure of the correct identification of the plants before you eat them (dead nettle has some look-alike plants before it flowers). Both plants are easy to identify once they bloom. I find that many of our weedy harbingers taste green and earthy; I get strong mineral flavors from nettles and henbit similar to chickweed. Although they are members of the mint family, there is no mint to their flavors. If the stems are tough, then I remove them; if tender, I often add them to my Wild Greens Salsa Verde recipe (see below) since it will be pounded or pureed.  

Wild, edible greens are powerful, good food and offer a variety of flavors for free; they are nutritious and usually high in vitamins and minerals. In Europe, the gentle word “potherb” is given to wild greens that offer the knowledgeable forager herbs for the cooking pot. Both of these plants can be eaten raw in salads, sandwiches, wraps, and salsas, or cooked in soups and sauces, or combined in a mess o’ greens with other potherbs or green leaves like kale, spinach, chard, tat soi, etc. I prefer to combine them with other greens rather than eat them in quantity on their own.

Dead Nettle (Lamium purpureum)

IMG_8241

Dead nettle

Sometimes called red nettle, purple nettle, and even purple archangel, it is thought that this is called dead nettle because its leaves resemble stinging nettle (Urtica dioica), though they do not have the stinging characteristic of Urtica. Spotted nettle (Lamium maculatum) is closely related, however its leaves have whitish spots or blotches. 

The foliage of purple dead nettle is wrinkled and hirsute (hairy), and the edges of the heart-shaped leaves have rounded teeth. The leaves grow opposite one another on their noticeably square stems, mostly on the lower stem and at the top (leaving the center stem bare), where they overlap and give the appearance of being overcrowded. Foliage is a medium, bright green although depending upon growing conditions, the leaves clustered at the very top are often purplish-red in color. It is quite attractive against the dainty, single, tubular, lavender-pink flowers. Beginning foragers might want to wait to harvest when the plant is in flower—that way there is no mistaking it for another plant.

In doing research on the medicinal aspects of dead nettle, there are many actions listed: antibacterial, anti-inflammatory, astringent, diuretic, diaphoretic, purgative, and styptic. Since it has astringent and styptic qualities, the fresh leaves are recommended for external wounds or cuts. Tea from the leaves is purported to aid in digestion and is used as a mild laxative. It is also used for women’s issues for heavy menstrual flow and cramps. Caution: dead nettle should not be taken while pregnant or trying to become pregnant.

Henbit (Lamium amplexicaule) 

This plant is often mistakenly called dead nettle (L. purpureum). I’ve read that henbit gets its name because chickens like it and seek it out, though I am not sure about that—the chickens that I know don’t pay it much attention—though they have lots of other plants and insects to forage. While dead nettle has petioled leaves (little leaf stems attaching the leaves to the central stem), henbit’s lower leaves grow on short stalks, and the mid-to upper, ruffled and scallop-edged leaves appear in a half-circle, clasped around the square stem.

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Henbit

I love how Billy Joe Tatum perfectly describes the flowers of henbit in Billy Joe Tatum’s Wild Foods Field Guide and Cookbook: “The tiny flower buds look like beet-colored velvet beads, as small as a pinhead at first. As the buds open you see silken purplish flowers with long corollas, looking like Jack-in-the-pulpits in miniature.” Often upon close inspection, the tiny flowers are pale pinkish inside with deeper-colored spots; each flower turns into a four-seeded fruit.

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Chickens in the dead nettle.

Henbit’s properties are somewhat similar to those of dead nettle and include: anti-rheumatic, diaphoretic, diuretic, febrifuge, laxative and stimulant. Henbit has been used to support good digestion, whether consumed raw or made into a tea, and has also been used  to reduce a fever.

To prepare foraged greens:

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 the compost bucket. Run one gallon of water into the spinner or bowl. Add about 1/4 cup distilled white or apple cider vinegar to the water.

Methodically pull the tips or tender leaves from the stems. Pinch off leaves with yellow edges, or brown or black spots. 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. Use fresh or cooked. If not using all of them, wrap them in a kitchen towel and store in the crisper drawer of the refrigerator for a few days.

 

Wild Greens Salsa Verde

(Makes about 2 1/2 cups)IMG_8217

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, 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, violet leaves, field cress, monarda, 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 chopped boiled egg, 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.

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 and 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.

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 health care provider before pursuing any herbal treatments.


sb self portrait moors of ireland (1)Susan is a culinary herbalist, food writer, educator, and photographer whose work has been published in numerous publications. She has authored a number of award-winning books. Her latest book, The Culinary Herbal: Growing & Preserving 97 Flavorful Herbs, was co-authored with the late Dr. Arthur Tucker. Susan is passionate about herbs and her work, sharing the joy of gardening and cooking through teaching and writing, and inspiring others to get in touch with their senses of smell and taste.

Ramps

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 that harbinger of spring, ramps, ever since. 

For those who haven’t yet heard, Foraged.Ramps 14the ramp – also called a wild leek — is a species of wild onion (Allium tricoccum) that is native to North America. The bulbs resemble a scallion, but the leaves are wide and flat. They cover Appalachian forest floors before trees fully leaf out. The flavor is a mix of garlic and onion. And, if you eat too many raw, you will sweat that aroma.

Ramps are high in vitamins A and C, and in lore, they are considered a blood cleanser and part of a good spring tonic. In April and May, ramp festivals and dinners are common throughout their growing region and the plants often pop up on farmers market stands.

A staple of Appalachian cooking for centuries, today’s chefs are incorporating them into their menus. “We use every part of the plant,” Umansky says. “We use the greens the way you’d use any fresh herb. We use leaves in a salad, for a pesto, chopped finely as a seasoning.” He takes inspiration from a variety of cooking styles including Southeast Asian, Mediterranean, and more. He also pickles the bulb for a garnish long after the season has ended.

Ramp Biscuit Trio

Ramp Biscuits

Cooking, he warns, will mellow the flavor. “That’s why we like to use the greens as fresh as possible,” he says. “If we really want that ramp flavor, we’ll treat them as a scallion.”

“Last year we shifted our approach and only plucked greens, no bulbs,” he noted. “Every few years we do that to give the bulbs a break and keep our private patch healthy.”

For those who don’t have Umansky’s training and imagination, books and blogs inspire. Perhaps one of the best cookbooks about ramps is Ramps, The Cookbook: Cooking with the Best-Kept Secret of the Appalachian Trail (St. Lynn’s Press, 2012).ST LYNN'S PRESS RAMPS Cover

The fully illustrated book brings together recipes from chefs, food writers, and bloggers around North America. They’re good with eggs for breakfast or in a curry for dinner, and they are delicious in soups, fritters, and jelly. Or, try pairing Cream of Ramps with Wild Asparagus soup with ramp pesto cornmeal muffins. 

Editor’s note: West Virginia hosts many ramp festivals in the spring. Check out this website for more info on events held throughout the state – this is a good time to plan next year’s trip! Ramps, like many wild plants, are vulnerable to overharvesting, which depletes native populations. As always, please purchase plant material from reputable sources and/or practice sustainable foraging techniques. United Plant Savers suggests harvesting one leaf per plant, harvesting the leaves only, and even learning how to grow your own.


Paris Wolfe is an award winning writer of business, food, and travel articles.

Holiday Herb Words Unscrambled

By Pat Greathead

Did you get all of the herbs correct in the Holiday Herbs Word Scramble posted on Christmas Day? Below are the answers to the scramble along with some of the symbolism associated with each of these herbs.

Holiday word scramble prize

The winner of the Word Scramble Contest is Belinda Renno of Fort Wayne, Indiana. Belinda posted her correct answers on December 25th at 7:44AM. Congratulations to Belinda! She will receive a nice assortment of gift items from The Herb Society of America’s Thyme and Again Gift Shoppe. Belinda says she enjoys gardening and reading the HSA blog.

Now….here are the answers to the Holiday Herb Word Scramble and their associated meanings.

  1. neip – pine – pity
  2. sabli – basil – love, good wishes
  3. decra – cedar – strength
  4. eru – rue – disdain, grace, clear vision
  5. wye – yew – sorrow
  6. esor – rose – love
  7. yiv – ivy – fidelity, marriage, I have one true heart
  8. gaes – sage – esteem, wisdom, immortality
  9. intm – mint – virtue, warmth of feeling
  10. aby – bay – success, glory
  11. lolyh – holly – foresight
  12. mtyhe – thyme – courage, activity
  13. yaeplsr – parsley – friendship, gratitude
  14. eacitts – statice – never ceasing remembrance
  15. yamtscor – costmary – fidelity
  16. dalgmiro – marigold – grief, contempt, jealousy, disdain
  17. lemtry – myrtle – love, peace and prosperity
  18. sepycrs – cypress – death, mourning
  19. ooxbodw – boxwood – stoicism
  20. tteeilosm – mistletoe – I surmount difficulties
  21. smorreay – rosemary – remembrance, love
  22. mowwdroo – wormwood – safe travels, absence
  23. aalldnceu – calendula – health
  24. jamorram – marjoram – happiness, blushes, joy
  25. tlaanions – santolina – great virtue, avoids evil

The herb meanings come from two classic books, which are available online.

Mayo, Sarah C Edgarton. The flower vase; containing the language of flowers, and their poetic sentiment. 1850. Available at https://babel.hathitrust.org/cgi/pt?id=njp.32101068142429&view=1up&seq=159

Greenaway, Kate. Language of Flowers. 1846-1901. Available at http://www.gutenberg.org/files/31591/31591-h/31591-h.htm

Happy New Year to all of our blog readers.


Pat Greathead is a very active Life Member of The Herb Society of America and the Wisconsin Unit.  She gardens in Sun Prairie, Wisconsin.

Holiday Herbs Word Scramble

By Pat Greatheadholiday herbs

Now here is something for you to do when you have a free minute or two over the holidays. You can unscramble these herb words for a chance to a win a prize!

Holiday word scramble prizeThe first person to email me (patherbs@frontier.com) with the correct answers receives a very nice gift from The Herb Society of America’s Thyme and Again Gift Shoppe. 

Contest ends at midnight on December 31. Answers will be posted on this blog on January 1.

(If you have completed this scramble before, please do not enter this contest!)

 

  1. neip
  2. sabli
  3. decra
  4. eru
  5. wye
  6. esor
  7. yiv
  8. gaes
  9. intm
  10. aby
  11. lolyh
  12. mtyhe
  13. yaeplsr
  14. eacitts
  15. yamtscor
  16. dalgmiro
  17. lemtry
  18. sepycrs
  19. ooxbodw
  20. tteeilosm
  21. smorreay
  22. mowwdroo
  23. aalldnceu
  24. jamorram
  25. tlaanions

With sincere wishes that your holidays are truly merry and magical.

Hugs, Pat


Pat Greathead is a very active Life Member of The Herb Society of America and the Wisconsin Unit.  She gardens in Sun Prairie, Wisconsin.

The History of the Christmas Tree

By Susan Leigh AnthonyChristmas tree

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 the idea of bringing the greens inside the home during the winter season originated. Although I had some sense that there was a connection to pagan solstice celebrations, I really didn’t know a whole lot more. I definitely felt compelled to learn more and ended up finding that the notion of decorating with greens reaches back much further than I had realized and there are countless facts and legends associated with the traditional use of evergreens.

The Christmas trees we put up and greens we use to festoon our homes each year evolved from very ancient traditions. The ancient Hebrews, Egyptians, and Chinese used evergreens to symbolize eternal life. In particular, the Egyptians used evergreens as part of their celebration of their god, Ra.

In my research, I have learned that Jews must never incorporate any symbols of Christianity in their celebrations. However, I also read the following which forms a connection, though quite distant, between the ancient Hebrews and what we now know as the Christmas tree.  The following is just one of several stories I read about Nimrod and Semiramus. “Two key figures in the origin of Christmas are Nimrod, a great grandson of Noah, and his mother and wife, Semiramis, also known as Ishtar and Isis. Nimrod, known in Egypt as Osiris, was the founder of the first world empire at Babel, later known as Babylon (Genesis 10:8-12; 11:1-9). From ancient sources such as the Epic of Gilgamesh and records unearthed by archeologists from long-ruined Mesopotamian and Egyptian cities, we can reconstruct subsequent events.

After Nimrod’s death (c. 2167 BCE), Semiramis promoted the belief that he was a god. She claimed that she saw a full-grown evergreen tree spring out of the roots of a dead tree stump, symbolizing the springing forth of new life for Nimrod. On the anniversary of his birth, she said, Nimrod would visit the evergreen tree and leave gifts under it. His birthday fell on the winter solstice at the end of December” (Bibletools, 2019).

Saturnalia, the ancient Roman winter festival, honoring Saturn, the god of agriculture, is where we first hear of decorating the tree with pieces of metal.

“During the Middle Ages, the Paradise Tree, which symbolized man’s fall and salvation, became popular in churches and upper-class homes. Fir trees were hung with apples symbolizing man’s fall, small white wafers representing Holy Eucharist, and sweets symbolizing the sweetness of redemption” (Holiday Legends, 2003).

ball blur christmas christmas balls

Photo by Bruno Joseph on Pexels.com

It is said that in the 16th century, Martin Luther was the first to add candles to Christmas trees after seeing the stars shining through the evergreen trees. He is also credited with bringing the Christmas tree indoors.

The following is a delightful tale from northern Europe. “When Christianity was spreading though Europe, three angels, Faith, Hope, and Charity, were sent to Earth to put lights on the first Christmas tree. Their mission was difficult because they had to find a tree as high as hope, as great as love, and as sweet as charity. The tree also had to contain the sign of the cross. The angels’ search came to an end when they found the fir tree of the frozen north. (If you break off a fir needle and look at the stub on the branch you will see the cross.) They lit the fir with stars to make the world’s first Christmas tree” (Holiday Legends, 2003).

Clearly, whatever the origin of the Christmas tree and greens, they have always been viewed as a symbol of hope and rebirth.

And here’s an odd fact behind the relatively new trend of hanging a Christmas tree upside down, which turns out to be a not-so-new idea after all. “Many early Christmas trees, usually firs, seem to have been hung upside down from the ceiling using chains that were hung from chandeliers/lighting hooks. This tradition goes back to the Middle Ages when Europeans did it to represent the Trinity. But now, Christmas trees are set up with the tip pointing to heaven, as some think an upside-down Christmas tree is disrespectful or sacrilegious” (The Spruce, 2019).Christmas Homer

In England, Christmas trees became popular after the London Illustrated News published a wood engraving of the royal Christmas tree on December 23, 1848.  The issue contained an engraving by Winslow Homer of Queen Victoria, Prince Albert, five of their children, and a governess gathered around a decorated evergreen tree on a table full of unwrapped presents. The tree was lit with candles and was topped with an angel. The next year, royal or not, people in England began putting up Christmas trees. Other magazines started writing about the royal Christmas trees each year adding to the popularity of the tradition.

Christmas HaleIn 1850, the Christmas tree phenomenon spread to the United States when Sarah Josepha Hale, who also wrote “Mary Had a Little Lamb,” published a similar engraving in her monthly magazine, Godey’s Lady’s Book. Hale “Americanized” the engraving – removing Victoria’s tiara, Albert’s royal sash and moustache, and the boxes of German biscuits from beneath the Christmas tree.

“The Godey’s engraving was one of the first widely circulated illustrations of a decorated Christmas tree in the United States, and it was soon followed by similar depictions in Harper’s and other major American publications. As a result, Christmas trees came into vogue in America as they had in England.” (Leoma Lovegrove, 2017)

And there you have it, some stories and legends to add to your own personal stories about the Christmas tree tradition.

More information can be found on these websites:

“Bible Verses about Semiramis.” Bibletools. Available at https://www.bibletools.org/index.cfm/fuseaction/Topical.show/RTD/cgg/ID/770/Semiramis.htm

“The Christmas tree: From pagan origins and Christian symbolism to secular status.” ABC. Available at https://www.abc.net.au/news/2016-12-19/the-history-of-the-christmas-tree/8106078

“The Christsmas tree came to America in 1850.” Leoma Lovegrove. Available at https://www.thespruce.com/upside-down-christmas-trees-1976407

“Holiday Legends.” University of Illinois Extension. Available at https://web.extension.illinois.edu/hortihints/0312c.html

Hollaway, April. “Christmas tree has its roots in ancient tradition.” Available at https://www.ancient-origins.net/news-general/christmas-tree-has-its-roots-ancient-customs-001163


Susan Leigh Anthony is a longtime member of the New England Unit of HSA.She runs a garden design business named Doveflower Cottage and is a perennial buyer and expert at Kennedy’s Country Gardens in Scituate, MA.

Holly, Ivy, Mistletoe, and Other Christmas Greens

By Susan AnthonyChristmas greens

 Holly, ivy, and mistletoe are common additions to our Christmas decor.  Read on to learn more about the very interesting meanings some of these traditional greens have.

The Romans first, and later the Christians, began to deck their halls with boughs of holly as it was believed to have protective powers.  Dr. Leonard Perry explains the traditional use of greens at Christmas time in his article “Holiday Greens and Their Traditions.” He said, “Holly was often hung on doors to chase away evil spirits, or else to catch them with their prickly leaves.  The Romans also considered holly sacred, a good omen, representing immortality, and sheltering elves and faeries. This latter belief may have come even earlier from the Teutonic tribes to the north.  Romans gave holly as gifts during the festival of Saturnalia– a week-long party based partly on earlier Greek and Egyptian solstice festivals.

The early Christians in Rome decorated their homes with holly as well, and it gradually became a Christmas symbol as Christianity became the main religion.  To the Christians, the holly with its prickly leaves represented the crown of thorns on Jesus, and their red berries the blood he shed.” (Perry, 2019)

Christmas wreathCommenting on ivy, Perry said, “The song “The Holly and the Ivy” has its roots in an English tradition from the Middle Ages.  The soft ivy was twined around the more prickly holly in arrangements.  Not only was this for aesthetic purposes, but also the holly symbolized males and the ivy females, and their combination represented a good-natured rivalry between the two.

The use of ivy as a decoration once again dates back to Roman times, when it became associated with Bacchus–the god of good times and revelry.  It symbolized prosperity and charity, and so for early Christians, it was used during Christmas– a time to celebrate good times and to provide for the less fortunate.  If ivy was growing on the outside of houses, it was thought to prevent misfortune.  If it died, though, this was a sign of approaching financial problems.”

Perry goes on to explain that “Mistletoe occupies a fascinating place in the folklore of many early cultures, especially those of northern Europe, Scandinavia, and the British Isles. A botanical curiosity, mistletoe is the only complete plant that is a true parasite, often killing the hardwood tree it infests.  For this reason, it was credited with magical properties by ancient societies and held sacred.”

The Druids associated mistletoe with luck and good fortune and used it in their winter solstice celebrations and ceremonies. One ceremony involved Druid priests climbing into trees, cutting the mistletoe and letting it fall to the people below. If the mistletoe hit the ground, it would bring bad luck. It was believed that catching it would ensure fertility for the animals. One can only imagine the scene below as robe-clad people scurried around to catch the falling mistletoe.

“In ancient Scandinavia, mistletoe was believed to symbolize peace.  If enemies happened to meet under trees with mistletoe, they would disarm and call a truce for the day.  With our images of rough Norse soldiers, this paints an interesting and seemingly unlikely picture!” (Perry, 2019)

Perry states that “Mistletoe also grows in the warmer climates, and was used as medicine by the Native Americans.  Also known as “allheal,” it was used to treat dog bites, toothache and measles.” He goes on to explain where the custom of kissing under mistletoe comes from. “Many believe it is an English custom, which dictates that after each kiss, one of its white berries must be plucked from the bunch and discarded.  When the berries are all gone, the kissing must stop.”  Mistletoe bunches with the most berries must have been eagerly sought after by young men and women.

The custom of kissing under mistletoe dates back much further though, once again to Scandinavian mythology, Dr. Perry claims. “An arrow made of mistletoe killed Balder, the son of Frigga who was the Norse goddess of love.  Her tears, falling on the mistletoe, turned into white berries.  In her sorrow she decreed that mistletoe would never again be used for death, but rather for love. Whomever should stand beneath it should receive a kiss.”

Regarding the use of evergreen branches, Perry says that “It was perhaps during the Victorian era in America that the fir and pine we commonly use today became popular.  These, together with hemlock, yew, bay, and the more historic greens, were made into lavish arrangements.  Another tradition of the 19th century was to use these to form wreaths, stars, and crosses to decorate graves at Christmas.  These greens were later brought home to enjoy through the rest of the winter, just as we do now during the holidays.”

“Rosemary is another plant with extensive holiday traditions, symbolism, and legends. Associated with remembrance, friendship, and fidelity, rosemary was used extensively during the Medieval Period. An altar decorated with rosemary ensured special blessings and protection to the worshipers. Floors of churches and homes were strewn with the herb. The traditional boar’s head for the Christmas feast was decorated with rosemary.” (“Holiday Legends,” 2003)  And there is also the legend that when Jesus, Mary, and Joseph were fleeing Egypt, Mary placed her blue cloak on a rosemary bush and the flowers turned from white to blue.

I hope these stories will add to your enjoyment of the Christmas holidays.Christmas fruit

More information about legends surrounding the use of Christmas greens can be found online on these Internet sites:

Briggs, Johnathan. “Mistletoe Legends.” Available at http://mistletoe.org.uk/homewp/index.php/traditions/

“Holiday Legends.” 2003. University of Illinois Extension. Available at https://web.extension.illinois.edu/hortihints/0312c.html

Perry, Leonard. 2019. “Holiday Greens and Their Traditions.” University of Vermont Extension Department of Plant and Soil Science. Available at https://pss.uvm.edu/ppp/articles/greens.html


 

Susan Leigh Anthony is a longtime member of the New England Unit of HSA.She runs a garden design business named Doveflower Cottage and is a perennial buyer and expert at Kennedy’s Country Gardens in Scituate, MA.

 

Hearty and Herby Corn Chowder

By Gladys McKinneycorn chowder

During the fall when I have run myself down with all the pumpkin recipes, I look forward to this comfort food chowder. So often we forget the beauty of all the harvest vegetables when pumpkin time comes around, so I thought it fair to mention some other vegetables left behind in the rush-in of fall and all the autumn colors.

Parsley is the main herb in this chowder recipe. It is an herb that is packed with vitamin C, a vitamin that is important for our immune system and overall health.  So, at a time of year when the sun starts to set early and rise late, it is one of the handy herbs to help boost our immune system when we need it most.

This chowder is a long-time friend of late evenings with a good book. Enjoy!

Herbed Corn Chowdercorn chowder herbs

  • 1/4 cup of butter
  • 1/2 cup of onions
  • 1/4 cup of shallots
  • 1/4 cup of flour
  • 1 quart of half and half cream
  • 3 cans of creamed corn
  • 1 can of sweet corn
  • 2 cups of cheddar cheese
  • ¼ cup parsley
  • 1 teaspoon of thyme
  • Smoked pepper, salt, paprika, hot pepper flakes to taste

Put butter, onions and shallots into a skillet (I use a cast iron pan). Cook this until the onions just start to caramelize and then add the flour. Fork-stir this until no lumps are in the pan and it is smooth. In a separate pan on the stove or in a bowl in the microwave, warm up the half and half and add this to the onion mixture and stir well until smooth. Add the cans of corn, stirring constantly; add the cheese next. As the mixture heats, add your parsley, thyme, smoked pepper, and salt to taste.

When done, put into soup bowls and top with a few hot pepper flakes and sprinkle with paprika. I serve this with a nice crusty bread or corn bread.


Gladys McKinney is treasurer of The Herb Society of America.  She lives in Villas, New Jersey. Gladys says that she enjoys this chowder at the shoreline of Cape May in the fall with her children.