by herbsocietyofamerica | Oct 16, 2017 | Other Culinary
It seems almost sacrilegious to be talking about spring already, but that is exactly what gardeners do—they plan for the season ahead. As I survey my East Texas garden each morning, I make notes on what has done well and what has been a disappointment. Cardinal...
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by herbsocietyofamerica | Oct 11, 2017 | Other Culinary
Ancient Greeks thought it signaled death. Ancient Romans kept it from their women and babies out of fear of fits. And the Old English believed it could make you unlucky in love. Oh, how wrong they were! Parsley (Petroselinum crispum), we now know, is one of those...
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by herbsocietyofamerica | Oct 9, 2017 | Other Culinary
I’m a whiner when it comes to hot peppers. I try to wish away my pain and continue to torture my taste buds. This week, while visiting St. Augustine, Florida, I tried again. I sampled the Datil Pepper, an herb nearly exclusive to the northeastern Florida city. As hot...
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by herbsocietyofamerica | Sep 25, 2017 | Other Culinary
Chocolate is part of the herb world. Or so I’ve decided after doing a little reading and research. In fact, Herb Society of America’s own education coordinator Karen Kennedy says, “I’m sure it depends on who you talk to. It seems to me that chocolate itself is...
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by herbsocietyofamerica | Sep 20, 2017 | Other Culinary
The ground cherry –often called Cape gooseberry, husk tomato or poha berry – is gaining ground with heirloom lovers. My husband grew up in Indiana eating ground cherry pies and preserves made by his mom. She had them in the garden every year. Today they are showing...
