The Herb Shoppe August Newsletter
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Herbal Certification Course - Beginning Septmeber 2012Just 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!
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
For a continual crop, sow the following in a prepared seedbed, outdoors:
- Angelica (Angelica archangelica) Biennial
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
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
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.
- Dill (Anethum graveolens) Hardy annual
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. in dill are known to help with insomnia. The Flavonoids and vitamin-B complex present in its , being stimulant in nature, activates secretion of certain enzymes and hormones which have calmative and hypnotic effects, thereby helping have a good sleep.
- Parsley (Petroselinum crispum) Hardy biennial
Vegetables great for August sowing:
- Brussels Sprouts (Transplants)
- Cabbage (Transplants)
- Cauliflower (Transplants)
- Collard greens
- Kale (Transplants)
- Mustard greens
- Swiss Chard
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!
- Combine milk, cream and lavender flowers in a heavy saucepan.
- Gently warm mixture on medium heat, until foamy.
- In separate bowl, mix eggs until well blended and thick.
- Add sugar to eggs, stirring well.
- Strain milk/cream, to remove lavender blossoms, if desired.
- Add ½ cup of warm milk/cream mixture to eggs, blend thoroughly.
- Finally, add this egg mixture to the remaining milk/cream mixture to the pan.
- Cool completely in refrigerator, before pouring into your favorite ice cream maker.
- 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.