by herbsocietyofamerica | Nov 4, 2015 | Other Culinary
I’m on a creative tear. My dad calls it “the Wolfe family curse.” We can’t stop making things. For example, I still had Project #1 in the car … a tacky yellow bookshelf and buttercream chalk paint … when Project #2 took over. And so, I bought barn red...
by herbsocietyofamerica | Nov 2, 2015 | Other Culinary
I can’t stop making jelly … I’m obsessed by the alchemy of sugar and fruit. Balsamic-strawberry with pink peppercorns. Bourbon peach. Spiced cider. Lemon thyme. Mint. Lavender. Yes, lavender. I took a basic herb jelly recipe, changing up the herb for different...
by herbsocietyofamerica | Oct 28, 2015 | Other Culinary
Herbs have power. They change health and beauty. In the past such abilities were considered magic. And, those in the know were often considered witches, witch doctors, wizards and the like. That wasn’t necessarily a bad thing. Today, we know the science behind herbal...
by herbsocietyofamerica | Oct 26, 2015 | Other Culinary
This article first appeared in Nation’s Restaurant News, October 6, 2015. Reprinted with permission Two years ago, mint was used sparingly on the menu at Wok Box Fresh Asian Kitchen, mostly to tone down spice on a few dishes. These days, the herb has found its way...
by herbsocietyofamerica | Oct 21, 2015 | Other Research & Education
If I searched my mother’s herb-and-spice cabinet, I’d find dated McCormick tins, their red, white and blue labels giving them away. My mom probably uses what’s in those tins despite Kennedy-era expiration dates. In fact, last year’s Christmas dinner probably included...
