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Herbal Certification Course - Beginning Septmeber 2012

Just a few spots left!

This is a great foundational course for anyone who wants to learn more about herbs.  Structured around Rosemary Gladstar’s Art and Science of Herbal Medicine, it is a combination of self study and class work.  We meet once per month to review course materials and this give us the opportunity to explore certain subjects more in depth.  Focused richly in earth centered herbal medicine, we will also discuss naturopathic medicine techniques and organ systems as they pertain to the course work. 
Medicine making workshops and plant walks too!
This will be my 5th year teaching the class and it is a lot of fun to watch each student growing and learning about the herbs.  I hope you can join us!
Dr. JJ

Course Cost:  $695 includes 10 course packets and binder, all medicine making supplies and plant walk fees.  
Class begins: September 2012
Meeting Time: Sundays 10-12pm  

To register:  Go to the website, or call/stop by The Herb Shoppe.  Register early as spots fill quickly!
$350 Deposit needed to reserve your spot and order class materials, remainder due September 1st, 2012.  Deposit is non-refundable if coursework has already been ordered.


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In this Issue:

  • August: Still time to sow seeds!
  • Herbal Certification Class Registration  - just a few spots left!
  • Lavender Ice Cream!
  • Tis the season of Lammas

Herbs are at their peak in August. On a sunny day the garden can be filled with the scent of rosemary, lavender, or thyme, as the plants release the scent of their oils in the summer heat. Many herbs will be in flower, providing valuable food for bees and other insects. Allow a few flower heads to run to seed to provide you with seed for next season. August is also a good time to continue sowing seeds for an extended harvest. Here are a few great medicinal and culinary herbs to add to your end of summer harvest. 

For a continual crop, sow the following in a prepared seedbed, outdoors:

  • Angelica (Angelica archangelica) Biennial
Angelica is a very good tonic herb for women and children, the elderly or general debility, it is said to strengthen the heart. Powdered root is said to cause disgust for liquor. It has an antibacterial action, preventing the growth of various bacteria.
Sow seed in early autumn in its final location – angelica hates to have its roots disturbed. It needs no protection from frosts, but it does require deep, moist soil. Angelica prefers a site where its roots are in shade, but its flowers get some sun.

  • Coriander (Coriandrum sativum) Annual
Coriander preparations are used by herbalists for digestive complications such as dyspepsia, stomachache, loss of appetite, and flatulence. Coriander has also been used as part of a dietary intervention program to control vitamin A deficiency in children.
This herb has been cultivated for more than 3000 years. It is mentioned in The Old Testament, and is traditionally eaten at Passover feasts. Sow the large seeds into drills in light, well-drained soil in a sunny spot; coriander dislikes damp, humid conditions. Direct sowing works best as coriander does not transplant well and tends to bolt. It also runs to seed very rapidly, so keep sowing every two weeks until the end of the month to ensure a fresh crop of leaves.

  • Lovage (Levisticum officinale) Hardy perennial
Lovage is effectual in healing ailments such as poor appetite, indigestion, bronchitis, gas and colic (pain in the abdomen). Lovage also possesses considerable diuretic and antimicrobial properties and hence it is normally administered for healing urinary tract problems. Apart from these features, lovage stimulates menstruation and alleviates menstrual pain. The warming quality of lovage helps in improving the poor blood circulation system.
As suggested by its common name, lovage was used as an aphrodisiac during the 16th Century. Lovage is a large plant (up to 2m) and takes up to five years to reach maturity. When selecting a site ensure that the plant will have enough room to grow. Prefers a rich, fertile, well-drained soil in full sun or partial shade. Direct sow in autumn, thinning to 60cm apart when large enough.
Lovage prefers a rich, moist but well-drained soil in full sun or partial shade
  • Dill (Anethum graveolens) Hardy annual
The essential oils in dill are known to help with insomnia.  The Flavonoids and vitamin-B complex present in its essential oils, being stimulant in nature, activates secretion of certain enzymes and hormones which have calmative and hypnotic effects, thereby helping have a good sleep.
Originating in the far East, this herb has been used for more than 5000 years. Direct sow into poor, well-drained soils in full sun. The tall (1.5m) plants are rather fragile and may require support. Collect as much seed as possible to prevent the plant spreading too rapidly.
Do not plant dill near to fennel as the two will cross-pollinate and produce inferior plants.
  • Parsley (Petroselinum crispum) Hardy biennial
Parsley contains a large amount of chlorophyll, and as such is a natural breath sweetener.  Eat the leaves right off the plant to combat breath odors.  Throughout history, Parsley have been used mainly as kidney stone, bladder infection, and jaundice medications, as well as digestive aids.   The root appears to be more effective than the leaves, but leaves can also be used. Parsley seed takes 3-6 weeks to germinate in open ground. Direct sow in early autumn into deep, fertile soil in sun or partial shade. Thin first to 8cm, then 15cm apart as the plants grow. Or sow seeds in a good size (12cm/5ins deep) pot. Keep on a sunny windowsill, or in a greenhouse.  Once seedlings are a decent size (7cm/3ins high) they can be planted out into open ground. To encourage germination, after seeds are sown, pour boiling water over them! It seems to help. If you wish to continue to harvest leaves, remove flowers as soon as they appear.

Vegetables great for August sowing:

  • Arugula
  • Beets
  • Broccoli(Transplants)
  • Brussels Sprouts (Transplants)
  • Cabbage (Transplants)
  • Carrots
  • Cauliflower (Transplants)
  • Cilantro
  • Collard greens
  • Kale (Transplants)
  • Lettuce
  • Mache
  • Mustard greens
  • Radishes
  • Spinach
  • Swiss Chard
  • Turnips


It’s the dog days of summer, the gardens are full of goodies, the fields are full of grain, and the harvest is approaching. Take a moment to relax in the heat, and reflect on the upcoming abundance of the fall months. At Lammas, sometimes called Lughnasadh, it’s time to begin reaping what we have sown throughout the past few months, and recognize that the bright summer days will soon come to an end. Lammas is a time of excitement and magic. The natural world is thriving around us, and yet the knowlege that everything will soon die looms in the background. The early harvest and the threshing of grain has been celebrated for thousands of years. This is a good time to work some magic around the hearth and home.


Lavender Ice Cream - Ahhhhh, summer!
  1. Combine milk, cream and lavender flowers in a heavy saucepan.
  2. Gently warm mixture on medium heat, until foamy.
  3. In separate bowl, mix eggs until well blended and thick.
  4. Add sugar to eggs, stirring well.
  5. Strain milk/cream, to remove lavender blossoms, if desired.
  6. Add ½ cup of warm milk/cream mixture to eggs, blend thoroughly.
  7. Finally, add this egg mixture to the remaining milk/cream mixture to the pan.
  8. Cool completely in refrigerator, before pouring into your favorite ice cream maker.


  1. Infuse the milk with the herbal mixture of your choice.

What You Need

  • 2 Cups milk
  • 2/3 Cup cream
  • 3 egg yolks
  • ¾ Cup sugar
  • 1 Cup fresh lavender blossoms
  • Heavy sauce pan
  • Bowl for combining yolks and sugar
  • Strainer if desired
  • Ice cream maker of your choice.
August 04, 2012 by JJ Pursell

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