by herbsocietyofamerica | Apr 8, 2019 | Herb of the Month, Other Culinary
When I think of licorice, the black chewy candy from my childhood immediately comes to mind. However, there is much more to this herb than those early memories. To discover some unusual and fun facts about our April Herb of the Month – licorice, Glycyrrhiza glabra, go...
by herbsocietyofamerica | Apr 3, 2019 | Other Culinary
Unless you live an unplugged life you know about the difficulties facing bees, monarchs, and other beneficial creatures. These pollinators struggle because of habitat fragmentation and the impact of chemicals used in the environment. The problem goes beyond...
by herbsocietyofamerica | Apr 1, 2019 | Other Culinary
My introduction to the classic French blend of Herbes de Provence was in the early seventies, when my long-haired and lovely, hippie sister came home from Chatham College having learned to make a sophisticated country French vegetable dish known as Ratatouille. I...
by herbsocietyofamerica | Mar 27, 2019 | Herb of the Month, Other Culinary
The Herb Society’s Herb of the Month for March 2019 — lemon thyme — has undergone DNA testing to determine whether it is a separate species or a hybrid species. Interestingly, botanists in 1811 considered the lemon thyme they knew to be its own distinct...
by herbsocietyofamerica | Mar 25, 2019 | Other Culinary
Is there anything more all-American than the dandelion, ubiquitous bane of the perfect suburban lawn? Wrong on all counts. While there are North American natives that are part of the genus Taraxacum, T. officinale – the common dandelion — was an immigrant to...
