MONTHLY UNIT MEETING Volume 21, Number 11 July 2014 PIONEER PATHS Newsletter of the Herb Society of America Pioneer Unit July 2 9:00 a.m. Pioneer Unit Board Meeting Home of Linda Rowlett —- July 4 Independence Day —- July 12 Thunder Full Moon Date: July 10, 2014 Time: 9:30 a.m. Meet and Greet 10:00 a.m. Presentation and Meeting Location: Brenham Presbyterian Church 1005 Green Street, Brenham Directions: From Highway 290 in Brenham, take Business 36 north, turn west on College Avenue, and then south on Green Street. Program: Pestos (and Other Basil Treats) Speaker: Mary Doebbeling Angel: Marijane Lipscomb Hosts: Cindy Rollins, Joyce Lane, Lucy Nehrkorn, June Smith, and Pam Traylor Lunch: Pasta with Herbs/Pestos
Transcript
MONTHLY UNIT MEETING
Volume 21, Number 11 July 2014
PIONEER PATHS
Newsletter of the Herb Society of America Pioneer Unit July 2
9:00 a.m. Pioneer Unit
Board Meeting Home of
Linda Rowlett —-
July 4 Independence Day
—- July 12
Thunder Full Moon
Date: July 10, 2014 Time: 9:30 a.m. Meet and Greet 10:00 a.m. Presentation and Meeting Location: Brenham Presbyterian Church 1005 Green Street, Brenham Directions: From Highway 290 in Brenham, take Business 36 north, turn west on College Avenue, and then south on Green Street. Program: Pestos (and Other Basil Treats) Speaker: Mary Doebbeling Angel: Marijane Lipscomb Hosts: Cindy Rollins, Joyce Lane, Lucy Nehrkorn, June Smith, and Pam Traylor Lunch: Pasta with Herbs/Pestos
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MESSAGE FROM THE CHAIR Howdy y’all! As we delve into summer the Pioneer Unit will be implementing a new board of directors. There will be some new faces on the board, but also many who have served in various capacities in the past are continuing to do so. Many thanks to you all for volunteering to help direct our group in the past and/or future. My goal for the next two years is to keep steering the Pioneer Unit along the same path that we have been travelling the last few years. We have been steadily adding new members, have had wonderful programs, and have been very successful with our fundraising efforts. We don’t want to rest on our laurels, and we need to continue to be creative in funneling our successes into other productive activities. One of those activities which the Pioneer Unit helps to support is The Herb Society of America Annual Meeting and Educational Convention. This year it was recently held in Concord, California (just east of San Francisco and Oakland) and I was very glad to attend. Other Pioneer Unit members in attendance were Mary Doebbeling, Sue Edmundson (who has just finished a term as HSA national secretary), Sara Holland, Carla Lessard, Linda Rowlett, and Lois Sutton. The event started with a tour of the herb and Chinese medicinal gardens at the UC Berkeley Botanic Garden and a buffet dinner featuring Palestinian food (which was divine!). There were tours to Napa Valley, a variety of local gardens and nurseries, the Livermore Valley (described by a Northern California Unit member as "like Napa but not as pretentious"), and a wonderful nursery run by an HSA member named Rose who specializes in lavender. There were wonderful programs given by a variety of lecturers, with the featured lecture being given by Amy Stewart, author of Wicked Plants and The Drunken Botanist (both books which I highly recommend). Sara, Linda, Mary and I were lucky to get to eat dinner at Chez Panisse in Berkeley and what a treat it was. There were five desserts on the menu, and we four shared all five of them. It was a meal to remember and there were herbs in almost all of the dishes—Yum!!! Some new officers at the national level were put into office at this meeting. A whole new slate of officers never occurs on the national level at one time as the terms of office for different positions vary and it would be chaotic to change all of the officers at once. The new President of The Herb Society of America is Susan Liechty, who lives in Ohio. The new Vice President is Rae McKim, who has recently been the Southeast District Delegate and who hails from Arkansas. Linda Lange remains in the position of Treasurer and the new secretary taking over for Sue is Rie Sluder of New Hampshire. Our delegate for the South Central District continues to be Gloria Hunter. Last year the HSA Board of Directors announced that after the EdCon in Williamsburg in early May of 2015, the organization would move to having this event every other year. This year they announced that in the interim years there will be a smaller meeting at some time in conjunction with an herbal event and in 2016 that will be in Asheville, NC in April. So if you have always wanted to visit Biltmore then this will be a great chance to do so. The EdCon in Williamsburg will also surely be a great event and a wonderful reason to go and see many of the wonderful sites in the Washington DC area as well. Over the next two years I look forward to working with you all, and I know that we will have an educational time with wonderful programs at our monthly meetings and will continue to have successful plant and gift sales at the Herbal Forum. I urge you all to do what you can to support the Unit and when you do so you are sure to reap many benefits in return. I have been a member of the Unit for twelve years and I know that I have developed many wonderful friendships, have learned a plethora of information about herbs and gardening, and have created and eaten a lot of great food due to my participation. I hope that you do too! Best wishes for a wonderful summer and another two productive and informative years. Henry Flowers Unit Chair
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FROM THE PROGRAMS CHAIR On June 12, 2014, we welcomed our own Pioneer Unit member, Sara Holland. Her presentation "Sensational Salads" was very informative. I personally learned quite a lot about lettuces, salad ingredients, and ways to make salads more enjoyable and nutritious. She shared several delicious recipes with us in a helpful handout. Thank you, Sara, for the wonderful assortment of salads to taste and share. Henry Flowers, Carolyn Thomas, and Carla Lessard were very hard working angels as they served each of us with samples of these recipes. It was a very fun and information filled morning. On July 10, another Pioneer Unit member, Mary Doebbeling, will share with us her knowledge of Pestos. This will be a great summer meeting. For our lunch we should bring our favorite pasta with herbs and pestos. We will meet at the Brenham Presbyterian Church at 1005 Green Street in Brenham. Don't forget, there will be no meeting for August! Diana Reed Outgoing Program Chairman
DID YOU KNOW?
The Herb Society of America offers grants for educators. Do you know a teacher or a class that would benefit from receiving a grant? Check out the requirements at the HSA website:
http://www.herbsociety.org/resources/grants.html
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MINUTES OF UNIT MEETING HERB SOCIETY OF AMERICA
PIONEER UNIT June 12, 2014
Diana Reed, Vice Chair, opened the meeting and introduced Sara Holland, who provided a very interesting program about "Seasonal Salads from Around the World." Sara also provided tastings of each of the salads and salad ingredients discussed. Following the program, Diana thanked Angels and Hostesses and, noting Linda Rowlett's absence for family reasons, called for announcements. Georgia Sowers, Membership, introduced visitors Vicci Hastings, Joanie Havlick, Candi Glancy and Carolyn Hayes. She noted that there were a couple of renewals still pending, but that she expects to complete the membership final report soon (a preliminary report is available with the other final reports). Carla Lessard, TWSS, reminded members that it was time to start saving materials for the next sale: dried herbs, vegetables, and fruits. She said that jars for the teas have already been purchased but that canning jars are always needed. Janie Plummer, Treasurer, reported net income (income minus expenses) from the Herbal Forum: the Gazebo netted $1,891.; TWSS $6,153.; the plant sale $20,214; totaling $26,978. Next, Diana Reed, Vice Chair, convened the Annual Meeting of the Pioneer Unit. She observed that a quorum of Unit members was present and asked for findings from the Nominations Committee (Carolyn Thomas, Carla Lessard, and Kay Scanapico). Carolyn Thomas, Nominations Chair, noted that the committee has been working for the last year, attempting to find Board nominees with the skills, ability, and the willingness to serve as an Officer of the Board. She asked the Unit's consideration of the following slate of officers:
Chair -- Henry Flowers 1st Vice Chair (Programs) -- Tony Scanapico 2nd Vice Chair (Membership) -- Georgia Sowers Treasurer -- Janie Plummer Secretary -- Pat Cox
Diana Reed then asked for nominations from the floor. Hearing none, she called for a vote on the proposed members of the 2014-2016 Board. After a motion duly made and seconded, the officers were elected as listed. Tony Scanapico, incoming Programs Chair, provided a few highlights from upcoming programs, including the October 2015 meeting that will be moved from the 2nd to the 3rd Thursday for a presentation by Billi Parus. The full schedule will be presented in the next Yearbook. Henry Flowers, Gardens, thanked everyone helping with the alphabet tiles for the Sensory Garden and will be providing information about upcoming workdays via email. Sara Holland referred members to the HSA Savory Survey and asked that everyone respond, regardless of the extent of experience with Savory. Survey responses are being requested from all HSA members. The meeting was then adjourned for lunch. Respectfully submitted, Karen Cornwell, Secretary
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MEMBERSHIP INFORMATION Our June meeting was very well attended by active members; affiliate members Susan Abouhalkah, Joan Jordan, and Marijane Lipscomb; and previous guests. A new visitor was Vicci Hastings, who is staying with her friend active member Pat Schmidt for awhile. Vicci lives in La Center, Kentucky, but she certainly enjoyed discussing herbs with several of the members and other guests. We welcomed back Susan Lake's friend Candi Glancy for her second visit and Pat Cox's friend Joanie Havlick for more than a couple visits. Joanie also helped at Forum in March. And finally, June Smith's friend Carolyn Hayes was with us for her fourth visit. Carolyn is looking to become our first new active member for our new year beginning July 2014! Membership is wrapping up all the hours in preparation for the Annual Report, and most all have reported their hours for which we're thankful. Some of you went to EdCon in California and have reported time that you have dedicated toward EdCon, and some are still waiting to report their hours and donations. Although attendance at EdCon is not counted toward volunteer efforts, any help or programs and preparations for same are reportable and recordable. Renewals have come in steadily and we'll be ready to start a clean slate next month, along with new blank time sheets that members will have available at the July meeting. Then we will be ready to start preparing our new Yearbook and Member Directory for 2014-2015. I hope this may be ready to print in August and have available in September. Thank you to all of you for your communications of changes, corrections, hours and donations throughout this year and enjoy the summer. Fortunately we're getting some nice rain patterns! Happy herbing! Georgia Sowers Membership Chair
JULY BIRTHDAYS July 3 — Mary Reeves July 5 — Kathy LeBlanc July 12 — Peggy Cook July 26 — Wanda Hubbard
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The Herb Society of America, Pioneer Unit Botany Study Group Data Sheet
Joyce Lane June 26, 2014 Botanical Name/Etymology: Tecoma stans Family name: Bignoniaceae (Catalpa Family) Common Names: Yellow Bells, Esperanza, Tronadora, Yellow Trumpet Bush, Yellow Trumpetflower, Yellow Elder, Hardy Yellow Trumpet, Ginger-Thomas, and more Origin: Native to South-central Texas, west to Arizona, south through Mexico and Central America to South America, as far as northern Argentina, as well as southern Florida south through the Caribbean. Tecoma is closely related to desert willow, catalpa, Cross-vine, trumpet-creeper and other members of the Bignoniaceae family. Growth Habit: Yellow bells is an irregularly shaped, deciduous shrub, normally 3-6 feet tall in areas of the U.S. subject to frost, but more southerly, frost-free varieties can reach 15-20 feet. It has several stems and slender, erect branches. Leaves are opposite and oddly pinnate with 7 to 13 leaflets. Leaflets are one to two inches long, lanceolate, and irregularly toothed. Clusters of large, trumpet-shaped, and yellow (and other orange to red tones in newer varieties) flowers are very showy against the lance-shaped, olive green leaves. Long and often in clusters, the seed pods are easily seen in the fall. The plant has a huge range as described above. Plants native to the southwestern US and Mexico are Tecoma stans var. angustata, which is shorter, more drought-tolerant, and more cold-tolerant than some of the tropical varieties sold in nurseries. The apricot-colored Esperanza is considered to be a little more cold hardy than most commercially available Esperanzas and survives mild winters into Central Texas. More orange and red toned varieties are becoming readily available in our area. Use by Wildlife: This plant appeals to nectar consuming insects, bees, and hummingbirds. It is a larval/nectar source host for the dog-faced butterfly. Esperanza is moderately resistant to deer. Growth (cultural) Requirements: Water usage: low; Light requirements: sun, part-sun; Soil moisture: dry; Drought tolerance: high; Cold tolerance: some; Heat tolerance: yes; Soil description: well-drained, rocky, limestone, sand, and loam Comments: Esperanza adapts well to dry spells followed by monsoon rains. It also tolerates pot culture. Propagation: Propagation is by seeds and softwood cuttings. Maintenance: Cut back to the ground if it dies back over winter. Prune spent flower and pods to prolong flowering. Folklore and History: Tecoma stans was long known and used by the Indian and Mexican peoples of the southwest and in Mexico for bow-making, bee fodder, and medicines. It was used as a medicine for diabetes and stomach cramps and was thought to have diuretic and antihelminthic uses. A sort of native beer was brewed from the roots. GRAS? No Culinary uses- None found Chemistry- many constituents, but notably tecostanine, tecomanine, and piperidine-type monoterpinoid alkaloids. Plant parts used- leaves and flowers – usually dried Time of Harvest- any time during the growing season (continued on next page)
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Medicinal uses- It is widely used in Mexico and Central America as a treatment for adult onset insulin-resistant diabetes (Moore). It stimulates liver glycogenisis, the formation of complex, stored nutrients from blood glucose. In other words, since the constant elevation of blood sugar is the problem and the liver is the source of that blood sugar, Esperanza stimulates the return by the liver of the glucose into storage glycogen. For it to work the patient must decrease caloric intake by 5 to 10 percent in order to stimulate the liver. Unlike modern medications for diabetes, Esperanza has virtually no toxicity. A tea is very useful for gastritis suffered by heavy drinkers. The herb is also antiviral, particularly against adenoviruses and herpes simplex virus. A tincture or tea is good when you feel a head cold coming on. It can be used alone or in conjunction with Echinacea. Dosage level- The Mexican pharmacopoeia recommends a dose of 2-10 grams a day, with 5-6 grams being the average. According to Michael Moore, ten to twelve capsules a day of the powdered herb or two 4-ounce doses of a standard infusion are a reasonable regimen. Sources of Seed or Plants: Nursery-bred plants including the newer improved and various-colored flowering varieties are increasingly available in plant nurseries in the southwest. The cultivar "Gold Star" was selected by Texas plant breeder Greg Grant from a private garden in San Antonio. It blooms much earlier than the standard Tecoma stans and appears to be a cross between Tecoma stans and Tecoma stans angustata. In 1999 the variety "Gold Star" was named a Texas Superstar. Bibliography: www.wildflower.org/plants www.aggie-horticulture.tamu.edu www.mswn.com.plants/database/plant/tecoma Wasowski, Sally and Andy, Native Texas Plants, Houston, Texas: Gulf Publishing Company, 1988,1991 Michael Moore, Medicinal Plants of the Desert and Canyon West, Sante Fe, NM: Museum of New Mexico Press 1989 It is the policy of The Herb Society of America 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.
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Herb of the Month: Taragon for July It seems to be a continuing theme this summer that the herb of the month is not one that fits well with the time of the year for us. Yet this is an interesting herb of great import, and I hope that what I write about it here does it justice. French tarragon’s botanical name is Artemisia dracunculus var. ‘Sativa’. Thus it is a member of the genus of Artemisia that is currently the herb of the year and it is the most edible one of them all. Tarragon (as I’ll often refer to the plant from here on) is not native to France, but is instead native to central Asia (southern Siberia). This is a cold region and perhaps because of that tarragon doesn’t normally thrive here. It is likely not just the heat that does it in, since it will thrive in Arizona and I saw lots of it recently in California, but the combined heat and humidity that makes it unhappy—much like lavender is not fond of the two in unison. I find that it is best to grow tarragon in a container and give it morning sun with afternoon shade and be careful not to overwater it—especially with a sprinkler or overhead irrigation system. Unlike most other members of its genus, tarragon is very green and has somewhat glossy leaves. Tarragon prefers a soil that is slightly acidic (pH 6—6.5) and since our soils in central Texas are often slightly alkaline this is another reason for growing it in a pot with potting soil, which is usually on the acidic side. The generic name Artemisia most likely is from the goddess Artemis, the Greek goddess of the moon, the hunt, and virginity. The specific name dracunculus means "little dragon," which is derived from the Greek "drakon." This name is believed to be derived from the appearance of tarragon’s roots, resembling a coiled cluster of small, arched serpents. The leaf is also shaped like a long, thin serpent’s tongue. The common name tarragon may come from the French estragon (or similar names in closely related languages), which also means "dragon." Caveat Emptor! - Let the buyer beware! There is an imposter out there on the market—lurking on the shelves of many nurseries. It is a close cousin to French Tarragon and visually hard to distinguish. It is known properly as Artemisia dracunculus subsp. dracunculoides—and it is commonly called Russian Tarragon. If you get your nose in on the action it is easy to tell apart . If purchasing French Tarragon at a nursery or even if buying sprigs of it at the grocery store for cooking, don’t hesitate to pinch off a small leaf and smell it. It should have the rich anise aroma that we associate with licorice. If it doesn’t, then it is likely Russian tarragon and will taste just about like it smells—a bit grassy. If it does have a good aroma, stick the leaf bit in your mouth and taste it. It will have the great taste of anise at first and then will have a mild tingling and numbing sensation on the tongue. That is a sign of the truly flavorful French tarragon that you want. The reason that Russian tarragon is often sold instead is that it is much easier to grow. Unlike French tarragon, which is notably seed sterile and has to be grown by cuttings (best method) or root division, Russian taragon is easily grown from seed. It also grows very well in our climate, but it isn’t really worth growing as it doesn’t have a good flavor. Nurseries and growers should be ashamed to be selling it in the first place if it isn’t properly labeled as Russian tarragon and distinguished from French tarragon. Now you know to be aware when shopping for this plant! In cooking, tarragon is a key ingredient along with parsley, chervil, and chives in the herbal blend known as Fines Herbes. It is also the key flavoring in Sauce Béarnaise which is fantastic on mild meats such as fish and chicken. Tarragon vinegar is perhaps the most popular herbal vinegar in the world. If you love the taste of tarragon and have difficulty keeping the plant alive, then you may want to grow and use Mexican mint marigold (aka Texas or Mexican tarragon) in its place. This plant is a native of far south Texas and Mexico and thrives in our climate. It is a small herbaceous perennial which reaches 2-3 feet tall and blooms with masses of yellow flowers in the fall. In taste it is hard to distinguish from tarragon—perhaps a bit stronger overall and more rounded or less "sharp" in intensity. Unless you are a true gourmand or taste them side by side, you are not likely to detect the difference. If you don’t already grow tarragon and want to try it, I would suggest waiting until the fall. It will do better if planted then and can survive outside in a container over the winter. Oh where, oh where has my tarragon gone? Oh where, oh where can it be? I just went to a nursery to find tarragon. But there did I not tarragon see. Henry Flowers, Pioneer Unit Garden Chairman.
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STUDENT SCHOLARSHIPS Brian Sales and Kristen Hayward have been selected at winners of the 2014-15 Madeline Hill Scholarship awards, and each will receive $1,000 from the Pioneer Unit. Both are students at Texas A&M University majoring in Horticulture Science, and both are working to help supplement their educational costs. Brian states, "Since I started growing my own vegetables a few years ago, I discovered the profound positive effect gardening can have on a person’s life." His goal is to get people involved in the growth and care of plants for both "ornamental inspiration and the health of their family." Kristina’s interest in gardening began as a child when she helped in her grandmother’s garden. This love of gardening has led her to seek a degree in horticulture in order to surround herself "with the most knowledgeable people in this career field and learn as much as I can from them." Kay Scanapico Scholarahip Chair
MEMBER SCHOLARSHIPS
Reminder: September 11th is the deadline to apply for a member scholarship. Is there an area related to the use and delight of herbs that you would like to research or study? Or would you like to further enhance your skills in a way that would benefit the Pioneer Unit? You should apply for a member scholarship to help finance your study. After completing the activity, the member must present that activity’s results in some way to the Pioneer Unit membership or use the skills learned to benefit the Unit. Up to two scholarship awards of $125 each will be presented in October. Each scholarship can be awarded to an individual working alone or to a group of individuals who would be working together. To apply, complete and submit the below form to a member of the Scholarship Committee: Kay Scanapico, Ann Allen or Karen Springer. The submission must be made by the end of the Unit’s September 11th meet-ing. Kay Scanapico, Scholarship Chair
Application for 2014 Member Scholarship Name___________________________________________________________ Address_________________________________________________________ Phone Number____________________________________________________ Proposed Use of Funds___________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________
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Linda took us along for the ride Linda Rowlett added great pictures to our Facebook site during her trip to EdCon. As a result, our Facebook "numbers" soared. Linda, thanks so much for taking the time to share. I for one loved seeing all the great desserts knowing that I wasn't bringing the calories home with me. Plus it did make me really feel like I was part of the experience. If you use Facebook and haven't "liked" us yet, there's still a place for you. And if you have thought you might want to try it, but were worried about how to do it, the Pioneer Unit page is a great place to start. Susan Lake Communications Chair
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Thyme Well Spent Shoppe Needs
Herbal Blend Needs: The following dried herbs are needed for herbal blends: oregano, basil, thyme, chives, rosemary, parsley, and dill. Instructions for drying: Collect herbs; take out any bad leaves; bundle together in small bundles; and hang on a clothes hanger to dry. Place in a dry, dark area until the leaves are brittle and fully dried. Do not put them in plastic bags. The dried herbs can then be given to Carla Lessard.
____________________________________ We NEED: 8-ounce canning jars (thrift stores are great sources, if there is one in your neighborhood) Tomatoes Figs Red Jalapenos Berries Peaches Red Bell Peppers Strawberries Dried flowers of all kinds Carla Lessard Thyme Well Spent Shop
PICTURES AND MEMORABILIA NEEDED Do you have photographs of any events of the past year? Would you like to make a scrapbook page for the Pioneer Unit? Please bring any photos or memorabilia of the past year to the July meeting, or let me know that you will be preparing a scrapbook page for a meeting or event from the past year. Linda L. Rowlett Editor
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May Blooms: Iris, Oriental Poppies, Peonies, and other perennials; Rosemary, Chives, Garden Sage, and other herbs; Carolina Sweet Shrub; Flowering Dogwood; Oak-leaved Hydrangea; Old Roses; Red Buckeye EdCon is May 7-9, 2015
YOU SHOULD SEE THIS GARDEN!
EdCon 2015 will be held in Williamsburg, Virginia — a perfect opportunity to visit Colonial Williamsburg and the special gardens there. Here is a preview of what you might see.
The Palace Maze The Geometric Garden
Sun Mon Tue Wed Thu Fri Sat 1
FH Workday 8:30 to noon
2 3 FH Workday 8:30 to noon
4 5
6 7 8 FH Workday 8:30 to noon
9 10 Pioneer Unit Meeting
11 12
13 14 15 FH Workday 8:30 to noon
16 17 FH Workday 8:30 to noon
18 19
20 21 22 FH Workday 8:30 to noon
23 24 FH Workday 8:30 to noon
25 26
27 28 Newsletter Deadline
29 FH Workday 8:30 to noon
30 31 FH Workday 8:30 to noon
BSG = Botany Study Group
FH = Festival Hill SG = Sensory Garden
July 2014
Sun Mon Tue Wed Thu Fri Sat BSG = Botany Study Group
FH = Festival Hill SG = Sensory Garden
1 2
3 4 5 FH Workday 8:30 to noon
6 7 FH Workday 8:30 to noon
8 9
10 11 12 FH Workday 8:30 to noon
13 14 FH Workday 8:30 to noon No
15 16
17 18 19 FH Workday 8:30 to noon
20 21 FH Workday 8:30 to noon
22 23
24 25 26 FH Workday 8:30 to noon
27 28 FH Workday 8:30 to noon
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31
August 2014
PIONEER PATHS
Volume 21
Editor: Linda L. Rowlett, Ph.D.
Pioneer Paths is a publication of The Herb Society of America, Pioneer Unit. Nonmember subscriptions are available for $10.00 per year.
The Mission Statement of The Herb Society of America: “To promote the knowledge, use, and delight of herbs through educational programs, research, and sharing the experience of its members with the community.”
