Chairman’s Message

cannot pretend to be an avid reader of poetry, but the work of Mary Oliver speaks to me,

and the poem below is one of my favorites. I think anyone who loves the great outdoors will

enjoy it as well.

The Ponds

Every year

the lilies

are so perfect

I can hardly believe

their lapped light crowding

the black,

mid-summer ponds.

Nobody could count all of them-----

the muskrats swimming

among the pads and the grasses

can reach out

their muscular arms and touch

only so many, they are that

rife and wild.

But what in this world

is perfect?

I bend closer and see

how this one is clearly lopsided---

and that one wears an orange blight---

and this one is a glossy cheek

half nibbled away---

and that one is a slumped purse

full of its own

unstoppable decay.

Still, what I want in my life

is to be willing

to be dazzled---

to cast aside the weight of facts

and maybe even

to float a little

above this difficult world.

I want to believe I am looking

into the white fire of a great mystery.

I want to believe that the imperfections are

nothing---

that the light is everything----that it is more

than the sum

of each flawed blossom rising and fading.

And I do.

By Mary Oliver, New and Selected Poems, Vol. 1. Beacon Press, Boston. 1992.

Sherre Phillips, Chairman

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Unit Meeting

Massey Auditorium, Botanic Hall, Cheekwood

November 12, 2015 6:30 pm

From Plant to Medicine

Debbie Boutelier

Herbalist

erbal medicine, also called botanical medicine, refers to using all parts of a plant − from

seeds to flowers − for medicinal purposes. Herbalism has had a lengthy tradition of use

outside conventional medicine. It is becoming more mainstream with advances in

clinical research showing the value of herbal medicine in treating and preventing disease.

Since prehistoric times, humans have used plants and their extracts for their

healing properties. For example, ancient Egyptians used willow bark to

relieve fever and headaches. Thousands of years later, scientists discovered

that the bark contains salicylic acid, the active ingredient for aspirin.

Today, compounds derived from plants comprise almost one fourth of all

pharmaceuticals. Two that come to mind are atropine, obtained from the nightshade plant -- used

to treat certain heart conditions and to relax the muscles of the eye, and digitoxin

(digoxin/Lanoxin) from foxglove -- used to treat an irregular heartbeat.

The World Health Organization has recently estimated that 80% of people worldwide rely on

herbal medicines. For example, in Germany, there are more than 700 plant-based medicines

available and prescribed by physicians. In the United States, public dissatisfaction with the cost

of prescription medications, combined with an interest in returning to natural remedies, has led to

an increase in enthusiasm for herbal medicine.

Debbie Boutelier, long-time member and our past president of The Herb Society of America

(2012-2014), will walk us through a fascinating introduction of plants to medicine.

Her gardening experiences took her from backyard enthusiast, to Master Gardener, to County

Extension Agent for Autauga County, Alabama. After completing a three-year intensive study at

the Appalachian Center of Natural Health, she has now added the title of Herbalist.

Lisa Ramsey, Vice-Chairman

Bug Haiku

A single cricket

warms the quiet of this

lonely night.

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Cheekwood Study Garden

ummer is over and the fall tasks of putting the garden to bed have been started. I will miss

seeing the hummingbirds, butterflies, and nectar-seeking insects in the Salvia, Joe-pye

weed, and lobelia. Yesterday, a turtle was slowly making its way through the lily of the

valley down in the Shed Shade Garden. It must have felt the heat and humidity as I did! The

chipmunks, of course, have been in the gardens all spring, summer, and fall, making holes and

nibbling the herbs.

October and November garden work will revolve around getting

ready for winter by cutting back the herbs, picking up leaves and

mulching to protect the plants. We hope to complete it before the

week of Thanksgiving.

Work times in October and November will be 9-11 am. The last

Saturday workday will be October 3rd (9-11 am) and the last

Tuesday evening will be October 6th (4-6 pm). There will be no

gardening in December and January. The new season will start in the

middle of February 2016.

Have a happy holiday season with your families and friends.

Sara Plummer, Cheekwood Garden Chairman

Centennial Garden

ctober and November are busy months at Centennial Garden. The thyme will need a

haircut, lightly pruning and cutting out the dead areas. The hellebores need a good

cleaning up now, trimming brown leaves, and cleaning out debris around the plants. The

wax myrtle may need to be pruned; the sweet flag iris may need to be divided. These are just a

few of the duties that lie ahead. I know it sounds like a lot of work on top of the regular

maintenance, but it provides a great chance to learn about the plants, all while chatting with the

other volunteers. Centennial’s fountain provides a peaceful atmosphere and the small area allows

fellowship. It’s a great place to spend a few hours in the fall. Please come out on Tuesdays from

9 to11 am.

I would like to thank Rhonda Galligan for her lead weed work in the month of August. Lisa

Ramsey will be lead weed for the month of October. Please join us this fall.

Edith Nau and Anne Beesley, Centennial Garden Chairmen

Herb Society of Nashville Website

Make sure to visit our website. It is updated frequently with changes to events, photos, recipes,

membership, scholarship, and other pertinent information.

WWW.HERBSOCIETYNASHVILLE.ORG

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Culinary “Herbs in Fall Food”

Thursday, October 15 at 10:30 am

The Barn at Miel Restaurant

e are so excited to announce our first of three culinary programs for the new year. As

we did last year, we will visit a great restaurant; this year it will be one of Nashville’s

most revered restaurants − Miel. On Thursday, October 15, Seema Prasad, Miel’s

proprietor, and Chef Andrew Coins will host “Herbs in Fall Food” at THE BARN at Miel. THE

BARN is Miel’s stand-alone private dining room featuring reclaimed barn wood and planked

walnut tables. The restaurant spills out into a beautiful courtyard filled with flowers, herbs,

vegetables and fruit trees. It is truly a magical setting for our event.

To help us get the most out of our fall menus, Miel’s chef, Andrew Coins, will lead a cooking

demonstration in which he will focus on how to use herbs in our favorite fall foods. Seema will

accompany him by explaining how to pair wine with the food, while discussing the beauty of

herbal qualities in wine when herbs grow in the vineyards side by side. We will get to taste small

plates that include vegetables from Miel's rooftop and patio gardens, while enjoying a glass of

wine specially selected for this discussion.

Miel is located in the historic Johnson’s Meat Market building in Sylvan Park, Nashville. Chef

Andrew Coins came to Nashville in 2012 from the Belmond Charleston Place Hotel in

Charleston, South Carolina. He attended Johnson & Wale’s Culinary School in North Carolina.

Seema Prasad, Miel’s proprietor, relocated to Nashville in 2001 and opened Miel in 2008. Her

prior restaurants were in Seattle, Washington. Seema is passionate about herbs and growing her

own to use in creative ways in preparing the seasonal food that she offers on her menus.

Seating is limited to 45. Cost is $30. Please make checks payable to the Herb Society of

Nashville. Your check is your reservation. Send checks to Gail Thompson, 5 Goldstone Court

Nashville, TN 37215. If you have questions, please contact Capell Simmons at

capellsimmons@comcast.net. Miel is located at 343 53rd Avenue North, Nashville, TN 37209.

Please note that the date is changed from the date listed in the last herbary.

The correct date is October 15.

Capell Simmons and Gail Thompson, Culinary Chairmen

Reminder - Snow Policy

f Metro Schools are closed, ALL Herb Society Meetings are

cancelled. Therefore, if you have any doubt about whether a

meeting will be held, listen to your radio station for school

closings.

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Crafts

Falling Leaves

Saturday, October 24th, 10:00 am

Centennial Art Center

ur fall craft workshop will be hosted by the Art Center in Centennial Park. And, as an

exciting fun element, if the weather permits, we will enjoy it in the Herb Garden! We’ve

named the event “Falling Leaves,” as we will be making leaf prints onto watercolor

paper guided by one of the Art Center’s instructors. Because our board is encouraging outreach

efforts to our Nashville community, we are also providing ten slots for the public to join us and

learn about the Herb Society of Nashville. Look for an evite coming soon! Oh, yes, did we say

it’ll be free? We will have only 20 slots, so be sure to respond to the invitation quickly! Please

contact one of us − Molly (molly@dillinghamcpa.com), or Nancy (page49@charter.net).

Concrete Planter Demonstration

Thursday, November 19, 9:30 am

Botanic Hall

or our November program, the Crafts Committee has invited Concrete Cousins to

demonstrate how to make concrete planters. Their specialty is creating concrete planters

and small bird baths in the shape of leaves. The program will be on November 19 at

Cheekwood and will start at 9:30 am. We are looking forward to learning how to make these

beautiful planters to grow our herbs. Molly will be sending an evite around November 1. We

hope to see you there!

Nancy Motsenbocker and Molly Dillingham, Crafts Chairmen

Herb Day Thanks!

want to extend my heartfelt thanks to all of the dedicated teams/committees and volunteers

who worked so hard to make Herb Day 2015 a success. We indeed did have a party! Without

the help of everyone, the day would not have been possible. There are so many of you that it

is impossible to name everyone – the door prize donors, the garden workers, the donors of vases

and baskets and landscaping material for Ralph’s arrangements, the hospitality people, and the

organizational teams/committees. You know who you are – Thank You!

Judith Humphreys, Herb Day Chairman

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Final Call for Herb Study Groups

he herb study groups will begin on October 12 and 13. Many members signed up at the kick-off Unit Meeting on September 10 and others have already notified the group conveners that they want to participate. The deadline for signing up is October

31, so act quickly if you want to join. The offerings include Monday mornings at 9:30 am, Tuesday mornings at 9:30 am and Tuesday evenings at 6:30 pm. All groups meet the second Monday or Tuesday of the month. Conveners are Susan Adams (Monday), Shirley Hercules (Tuesday morning), and Christy Valerio (Tuesday evening). Please notify the convener of the group you want to join so she will expect you and will give further information about the meeting place. The herb of the year for 2016 is Capsicum (peppers). Betsy Kerr Hay, Education Chairman

Botany & Horticulture

Carnton Plantation Garden Tour

1345 Eastern Flank Circle, Franklin, TN

Thursday, October 8th at 9:30 am

Cost: $15 - pay at Carnton

he garden at Carnton was a part of middle Tennessee's plantation landscape

throughout the 19th century. The first McGavock dwelling on this site, constructed

around 1815, occupied the space between the existing house and the smokehouse.

Historians believe that Randal and Sarah McGavock had a dooryard (flower) garden on the

south side of this structure. A larger kitchen garden was most likely located west of the

house. The tour at the Carnton will reflect the look of the Carnton in 1847. Our tour will be

led by the head gardener, Justin Stelter, at the Carnton Plantation.

Please meet at the Carnton Visitor Center at 9:30 am. RSVP by Sept. 30th so that we can give

them a number that will be going on the tour. Please email Judy@JudyFelts.com or call her at

615-400-4789. We need an accurate number.

Judy Felts, Botany & Horticulture Chairman

Rides to HSN Functions

Rides are available for those members who do not wish to drive to HSN functions.

To make arrangements, please call Florene Johns at 615 504-3870.

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Plant Sale - Saturday, April 16, 2016

Members Only Early Bloomer Sale - Now

f you missed the September 10 unit meeting, then you missed some exciting news about

the 2016 Plant Sale (Saturday, April 16th).

Announcing: Members Only Early Bloomer Sale!!!

A survey of our general public customers this summer showed that the two factors that

draw them to our sale are the plants’ Variety and Quality – not the price. The most common

disappointment is that when they get to the sale, many of the plants they want are already gone.

Our prices, we found, have been often at par, or even below those of local suppliers, and

these prices have not been increased for many years. Based on these findings, we decided to

increase the price of our $3 plants to $4, a decision that has been supported by our steering

committee and the board.

Because we can no longer return unsold plants, it has become very important to make a

more accurate estimate of the number of plants to order. Because our members are a large

portion of our customers, it will help to make this estimate more accurate if we know in advance

how many our members will buy. It will also help to have enough plants to make our public

happy.

Therefore, we are offering members an exclusive opportunity to beat the rush and shop at

our Members Only Early Bloomer Online Store. The store is open now until October 31st. Only

the $3 (now $4) plants will be on the early online sale (over 70 varieties) – no other sizes. An

incentive to purchase early: Members who shop now will be able to buy their plants for $3, not

$4, and will be allowed to “shop first” on Friday before the sale. Members who wait to shop on

Friday/Saturday before the sale will pay the new $4 price.

Terms and Conditions for the Early Bloomer Online Store:

There is a minimum order amount of $54 (equal to 18 plants of any variety or one flat) to buy

using the online store. Orders that do not meet the minimum of $54 will not be processed.

All plants sold in the online store are $3, pots measure 3.5” x 3.5”.

Members who buy using the online store will be allowed to “shop first” in April at the sale.

No refunds. Substitutions will be offered if the plants purchased are not delivered to the sale.

Members must present their email receipt to redeem their purchase. You will receive an

email receipt once your order has been processed.

Only HSN members can buy from the online store.

Payment method for the online store is credit/debit cards only.

Enter the following link and begin shopping on the Members Only Early Bloomer Sale:

https://squareup.com/market/herb-society-of-nashville-early-bloomer-special-for-members-only

We hope all of our members will take advantage of this special

sale. Capell Simmons and Gail Thompson are always available to

help you with getting your order made. Please do not hesitate to

call them. If you have any problems or questions contact Capell at

615-416-0631 (cell) or 615-352-4213 (home) or Gail at 615-376-

1126 (home) or 615-504-4586 (cell). Email also works.

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Educational Outreach Program to Children

n response to members’ expressed wish to reach out to children, the educational outreach

committee has partnered with Cheekwood to present a program on herb information on the

October 7 Cheekwood Home School Day. Between 300-500 K-7 children and parents will

tour the gardens from 10 am to 2 pm to learn more about botany.

HSN will present four stations in the herb gardens with the focus on common garden sage. At

Station 1, children will learn sage’s growing characteristics, the common characteristics of the

mint family, and the principles of photosynthesis and chlorophyll production. We will also have

handouts to be completed. At Station 2, they will explore culinary uses of sage. Students will

crush dried sage with mortar and pestle and put the ground herb in bags that they can take home

with a recipe for making sage butter. At Station 3, students will explore the use of sage in crafts.

Participants will make play dough sage leaf prints and sage chlorophyll prints. At Station 4,

students will explore folklore and learn that ancient people believed that sage cured snakebite.

Chris “The Snake Man” Fatzinger and his eight-year-old daughter Mary Bo will explain the

myth and talk about the benefits of snakes in the garden. Props will include snakeskins to be

touched and caged snakes to be viewed. For students who want to tour gardens on their own, a

mint family scavenger hunt will be available.

HSN is especially excited about this Home School Day because it

is the first time Cheekwood has invited any other group to

participate. In the spirit of the occasion, HSN members helping

with the event will be designated HOPS (Herbie Of Playdough

Sage) by wearing playdough sage necklaces, led by co-chairs

Betsy Kerr Hay and Nancy Coleman, the HIP-HOPS.

Betsy Kerr Hay, Education Chairman

Contact Changes

ontact information for the following members changed after the yearbook went to press.

Please make these changes in your new 2015/16 yearbook (which you should have picked

up at the September Unit Meeting).

Cathy Griffith’s email address should be changed to 2westgriffith4@gmail.com

Sarah Hunt’s home address will be changing as of ll/1/15. The new address is the following:

300 Windermere Woods Drive

Nashville, TN 37205

Her phone number will stay the same.

Aimee Lurey’s email address has changed to lureyac@gmail.com

Lillian Manning’s email address has changed to lilliantnmanning@yahoo.com

Nancy Motsenbocker has moved. Her new postal address is the following:

2624 Hansford Drive, Thompson’s Station, TN 37179.

Her e-mail address and phone number remain the same.

Mary Thorstad’s email address has changed to marythorstad@gmail.com.

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Meet the New Members

e like to get to know our new members as soon as we can. To this end, we include

pictures and short bios of a couple of new members in each issue of the Herbary. In

this issue, we meet Mary Thorstad and Sarah Hunt. Please introduce yourself to new

members when you meet them in the garden or at meetings. Let them know how pleased we are

to have them with us.

Mary Thorstad introduces herself with the following:

I learned to enjoy gardening by watching my mother, grandmother,

and great grandmother, who were avid gardeners, each keeping

cutting gardens, as well as vegetable gardens. Harvesting vegetables

and assisting with flower arranging were my favorite “chores.” My

botanical interests were also piqued by my grandfather, who taught

me organic gardening practices before the term “organic” was used.

He showed me composting, insectary plantings, and other organic

methods of repelling pests, such as hot pepper sauce and

diatomaceous earth. I recall an experimental pest repellent

concoction that involved blending a few voracious caterpillars with canola oil. Do not try this;

tomato hornworms are unfazed by the mess.

I live in Green Hills with my husband, Brett, and son, James; my daughter, Kate, lives in

Washington DC. My past work includes research in movement disorders and physical therapy.

Presently, my favorite activities are yoga, hiking with friends, and jewelry design. Although I

admitted to Sara that I don’t continue weeding in my garden after July 4, I am stepping up to do

four hours of summer herb garden duty at Cheekwood and am very much looking forward to

meeting fellow HSN gardeners!

Sarah Hunt follows with her bio:

Growing up in central Kentucky was a childhood filled with varied

garden experiences. My grandmother, Dear Mama, approached

gardening from a formal perspective. Every specimen was identified

in Latin on a metal plate and primarily referred to in

Latin…definitely not a child’s delight. I did learn a few names and

could harvest the Italian parsley with assurance I had the right

ingredient.

My mother, on the other hand, had a totally different view of life

with a kitchen garden and herbs tucked between rocks at the back

door of the screened in porch. As meals were prepared, herbs were gathered in big handfuls to

add to recipes. The varieties of mints were my favorites.

After graduating from Peabody in special education and thirty years in Shelbyville, TN, working

with persons with disabilities, I met Claudia Smith who truly began my journey in growing and

loving herbs. Our first real introduction occurred on the day she came to my home to help me

plant the herbs I had purchased. It began to rain and she said “Let’s keep planting, we won’t

melt.” Keep on, keeping on! What an inspiration she has been in encouraging growing and using

herbs, especially the basil family.

After retiring this year, joining the HSN was at the top of my bucket list. I am already enjoying

meeting the members and yes, learning about herbs!

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Cooking Thyme ooking Thyme is the place for sharing recipes (mostly herbal, obviously) that members

have tried and found to be great. If you have one to share, please send it to me (SH) and

I will put it in the Herbary. If you are looking for a great recipe, look here!

Catherine Martin shares this with us – with her notes about her modifications. It was a contest

winner and appeared in the Tennessean.

Good Luck Cornbread Skillet - National Cornbread Festival All-Star Cook-Off Winner

Filling

1 lb smoked dinner sausage

½-3/4 c chopped onion

1-2 cloves garlic, minced

2 14 oz.- cans black-eyed peas, drained if desired (I like some stock)

OR ½ lb dry black-eyed peas soaked with water to cover 2-3 hours then

cooked 45 min. or until tender (add some water if necessary to keep slightly covered)

1 14.5 oz- can fat-free chicken broth OR 1 Tbsp concentrated chicken stock paste added to pea

stock

10 oz frozen chopped collard or turnip greens OR 1 large bunch fresh greens chopped.

½ tsp hot pepper sauce

Some salt and pepper to taste after ingredients are combined, but go light on salt

Topping

1 c Martha White self-rising white corn meal mix

2 tsp sugar

¼ c buttermilk

¼ c vegetable oil

1 c shredded cheddar cheese

¼ c finely chopped fresh parsley or cilantro, green onion is optional but recommended Note: You can use your own cornbread mix as long as the dry ingredients total 1 cup.

Optional garnish to add before serving: sour cream, pickled jalapeño slices, fresh parsley and/or cilantro

Preparation

1. Cut sausage in half lengthwise, then crosswise into ¼ - ½ inch slices, cook in large cast iron

or other ovenproof skillet until slightly brown, then add onion, stirring occasionally until

onion is tender.

2. Pre-heat oven to 400 degrees, then add all remaining ingredients to filling, bring to boil and

cook roughly 15 minutes, covered if using fresh greens, just 10 minutes if using frozen. Stir

well.

3. Combine all topping ingredients in medium large bowl, stir until smooth, and pour around

edge of sausage mixture in the skillet.

4. Bake 25-30 minutes or until golden brown. Garnish with sour cream, pickled jalapeño slices

and fresh parsley or cilantro leaves if desired.

Cook’s Note: I used dry black-eyed peas soaked and cooked as described above, fresh greens, extra

onion, and my own yellow cornbread mix totaling one cup, all of which worked very well. All these

modifications are mine and not in the original recipe.

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Winter Party

he winter party plans are underway. Todd Breyer has graciously offered to host the party

at his home so we will not be at Ellington. Thank you Todd! This year, because we will

not be having a seated dinner, we will return to the format of the past – all gourmet

delights will be finger foods to permit “grazing” and mingling happily with all of our friends.

Please plan your food contributions accordingly. Keeping in mind that we will not have a “main

course and sides,” we will have a meal of “heavy hors d'oeuvres.” Food possibilities can include

meat bites (meatballs, those delicious sugared bacon strips, pâtés), vegetable bites, French bread

or crackers with spreads and so forth). We look forward to the winter and its lack of 90+ degree

weather, until it comes, and then we look forward to spring and planting season.

Shirley Hercules, Winter Party Chairman

The Herb of the Year

he Herb of the Year has been the topic of study for our Herb Study Groups for the past

years, which has led our members in some great, in-depth studies of many plants, some of

which we may not have even considered to be herbs. It has increased our knowledge of

how to grow them, how to cook with them (if appropriate), and how to use them in many ways,

as well as their history, lore, and cultural/ literature references. The selection of the Herb of the

Year has been made by the International Herb Association since 1995, a choice that has been

supported by the Herb Society of America. The herb is chosen based upon its being outstanding

in at least of two of the three major categories: culinary, decorative, or medicinal.

The International Herb Association is a professional trade organization composed of members

engaged in all aspects of the herbal industry throughout the United States and Canada as well as

a growing number of nations worldwide. It provides educational opportunities as well as

collaboration and networking possibilities throughout the industry.

The selection of the Herb of the Year for the upcoming several years is the following:

2016 Peppers Capsicum ssp.

2017 Coriander/Cilantro (Coriandrum sativum)

2018 Agastache ssp. (Anise Hyssop, et al.)

2019 Hops Humulus ssp.

2020 Rubus ssp. (Blackberries, Raspberries, et al.)

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The Herb Society of America is dedicated to promoting the knowledge, use and delight of herbs through educational programs, research and sharing the knowledge of its members with the community.

Herb Society of Nashville Calendar

October November

Herb Society of Nashville

PO Box 150711

Nashville TN 37215 www.herbsocietynashville.org

Sherre Phillips, Chairman

Shirley Hercules & Shelly Rosenberg, Co-Editors

Oct 1 Board Meeting, Frances Lumbard’s

home, 9:30 am

Oct 8 Botany & Horticulture, Carnton

Plantation garden tour, 9:30 am

Oct 12 Mon. Morning Herb Study Group,

Location TBA, 9:30 am

Oct 13 Tues. Morning Herb Study Group,

Shirley Hercules’ home, 9:30 am

Oct 13 Tues. Evening Herb Study Group,

Location TBA, 6:30 pm

Oct 15 Culinary, “Herbs in Fall Food,” The

Barn at Miel, 10:30 am

Oct 19 New Members’ Meeting, Sharron

Francis’ home, 9:30 am

Oct 24 Crafts, “Falling Leaves,” Centennial

Art Center, 10 am - Noon

Nov 5 Board Meeting, Pat Jones’ home,

9:30 am

Nov 9 Mon. Morning Herb Study Group,

TBA, 9:30 am

Nov 10 Herbary articles due

Nov 10 Tues. Morning Herb Study Group,

Location TBA, 9:30 am

Nov 10 Tues. Evening Herb Study Group,

Location TBA, 6:30 pm

Nov 12 Unit Meeting, “From Plant to

Medicine,” Deborah Boutelier,

Massey Auditorium, 6:30 pm

Nov 19 Crafts, Concrete Planter Demo,

Botanic Hall, 6:30 pm

Heads up: Winter Party, Todd Breyer’s

home. Details – stay tuned