by herbsocietyofamerica | Aug 8, 2018 | Botany & Taxonomy
I am not a witch. But I have a strong sympathy for the ladies who historically lived on the fringes of settlements — bright, colorful, and bringing with them the whisper of sinister stories which are probably false. Which brings us to sumac. Sumac flourishes,...
![Meet Writer Kathleen Hale]()
by herbsocietyofamerica | Aug 6, 2018 | Other Culinary
In school, Kathleen was that bossy little girl who asked too many questions, raised her hand too often, and usually had a book hidden on her lap under the desk. So the teachers allowed her to spend much of each school day in the library, and forgot she was there. At...
by herbsocietyofamerica | Aug 1, 2018 | Other Culinary
Midsummer is the perfect time to begin using all of those herbs that are at their peak! Almost any culinary herb that is currently in your garden will work, and the combinations are absolutely endless. Basically, you are creating a flavored sweetener and how you use...
by herbsocietyofamerica | Jul 30, 2018 | Other Gardening, Other Research & Education
A native of Northeast Ohio (USDA gardening zone 5), Blogmaster Paris Wolfe has been writing since she could grip a thick, blue Laddie pencil. Her best friend’s mother Pat Peters introduced her to herb gardening in 1990 and she has been obsessed eversince. Writing...
by herbsocietyofamerica | Jul 28, 2018 | Other Culinary
Two sorts of plants are known as “chicory.” One, Cichorium endivia, is grown around the world as a food plant, and used frequently in salads. It’s endive. The other, Cichorium intybus, is the chicory we see freely glorying in roadsides and waste spaces. It is a...
