As a part of the Herb Society of America, the NorthEast Seacoast Unit is dedicated to promoting the knowledge, use and delight of herbs through educational programs, research, and sharing the experience of our members with the community.
Formed in 1987, we are a nonprofit corporation in the State of New Hampshire. Although we may be one of the smaller units of the Herb Society of America, our ratio of active members to members makes us one of the more active units in the Society!
We are located on the seacoast of New Hampshire and most of our meetings are held in the Portsmouth vicinity. Our members volunteer their time and expertise to actively support the Unit’s programs and projects.
We:
Sponsor an Annual Lecture Series on various herbal topics at Stoodley’s Tavern, Strawbery Banke Museum
Hold an Herb Plant Sale and Market Place in Newington, NH in May
Volunteer in herb gardens at Strawbery Banke and Great Bay Services
Participate in Portsmouth’s Annual Fairy House Tour
Fund a horticultural scholarship to UNH Thompson School
Participate in the Strawbery Banke NH Fall Festival where we give tours of the herb garden, help visitors make herbal sachets and Tussie-Mussies and sell our herbal products and craft.
Have all of the benefits of being part of a national organization while working locally with other members to promote the knowledge, use and delight of herbs! Membership is open to anyone interested in growing, using or studying herbs.
- Attend our Annual Lecture Series for Free
- Participate in herbal workshops
- Take 10% off purchases at our Annual Herb Plant Sale
- Receive our quarterly newsletter, Snippings
- Participate in HSA North East District Gatherings
- Receive all the benefits of being a member of HSA (check www.herbsociety.org for more information and discounts)
We welcome both experienced and novice gardeners. Meetings are usually held on the last Tuesday evening of the month.
If you’re interested in joining our Unit or would like more information, please fill out the Contact Us form. Be sure to include your interest in membership and your phone number in the message box .
Learn how Fuller Gardens in North Hampton, NH, grows beautiful roses. Join us as Jamie Colen, the
Garden Director at Fuller Gardens, discusses the important criteria to consider in selecting roses, soil
and nutrient requirements, cultivation, pruning, winter acclimation and protection. Fuller Gardens is a
turn of the century estate garden that was once the ornament to the summer estate of Alvan T. Fuller,
former Governor of Massachusetts. It features over 2000 rose bushes with hundreds of varieties of
roses; formal English perennials borders; a Japanese Garden; annual displays and a tropical and desert
conservatory.
Jamie Colen began his tenure at Fuller Gardens in 1989 while still attending the University of New
Hampshire and working on an entomology degree. After five years at the Gardens he left to attend the
North Carolina State University, Raleigh to complete course work for an advanced degree in
Environmental Conservation. While at NCSU he held a research position and ran the field laboratory
with the U.S. Federal Fish and Wildlife Department. He returned to the Fuller Gardens in 1996 and in
1999 assumed the position as Garden Director.
The program takes place at 7 pm at Stoodley’s Tavern at Strawbery Banke Museum (17 Hancock Street,
opposite the Museum parking lot.) Pre-registration is required. Registration is $8 ($5 for Strawbery
Banke Museum members). To register, contact Rie Sluder at 603-642-7034 or email. This
is the first program in the 2013 horticultural lecture series co-sponsored by the Herb Society of
America’s NorthEast Seacoast Unit and with Strawbery Banke Museum.
Learn how to cook with the newest ‘secret’ ingredient—tea. Discover how cooking with tea can
enhance the flavor of your foods while benefiting your health through the addition of the essential
nutrients, vitamins and antioxidants naturally found in tea. Join us as Danielle Beaudette, Certified Tea
Specialist, demonstrates how to prepare a delicious tea-infused menu from salad to dessert. You will
also be able to sample the different teas used in each recipe. Participants will receive copies of the
recipes as well as information on the different teas.
Danielle Beaudette, owner of the Cozy Tea Cart located in Brookline, NH, is certified in all levels as a Tea
Specialist through the Specialty Tea Institute, NY and has completed over 50 tea seminars at the World
Tea Expo. She has researched and learned first-hand about the production of tea through her Asian tea
travels and relationships with Chinese, Indian, Sri Lankan, Japanese, and Taiwanese tea growers
throughout the world. Danielle sources only the finest, high quality, freshly imported teas, earning The
Cozy Tea Cart the title of “Best of NH” from New Hampshire Magazine.
This program takes place at 7 pm at Stoodley’s Tavern at Strawbery Banke Museum (17 Hancock Street,
opposite the Museum parking lot.) Pre-registration is required by March 18. Registration is $8 ($5 for
Strawbery Banke Museum members). To register, contact Rie Sluder at 603-642-7034 or
email. This is the second program in the 2013 horticultural lecture series co-sponsored by
the Herb Society of America’s NorthEast Seacoast Unit and Strawbery Banke Museum.
New England is home to over 150 species of edible wild plants, some of which are more nutritious
and/or flavorful than their cultivated counterparts. Russ Cohen, expert forager and author of Wild
Plants I Have Known...and Eaten, will present a 60-minute slide show entitled "Edible Wild Plants of New
England". He will cover over 50 of the tastiest species the region has to offer. These range from plants
everyone knows well, like Daisies and Dandelions, to plants they may never have even heard of, like
Calamus and Carrion Flower. Russ will present information for each species including identification tips,
edible portion, season of availability and preparation methods, along with general guidelines for safe
and environmentally-responsible foraging. He will also bring along handouts and a foraged goodie for
people to taste.
Russ Cohen has a Master’s in Natural Resources and a law degree from Ohio State University. He has
received many awards including the 2003 Environmental Merit Award from the US Environmental
Protection Agency and the 2011 Lifetime Achievement Award from the Association of Massachusetts
Wetland Scientists. He is author of Wild Plants I Have known and …Eaten.
This program takes place at 7 pm at Stoodley’s Tavern at Strawbery Banke Museum (17 Hancock Street,
opposite the Museum parking lot.) Pre-registration is required. Registration is $8 ($5 for Strawbery
Banke Museum members). To register, contact Rie Sluder at 603-642-7034 or email. This
is the third program in the 2013 horticultural lecture series co-sponsored by the Herb Society of
America’s NorthEast Seacoast Unit and Strawbery Banke Museum.
Now that you grow herbs what do you do with them? Join members of the Herb Society of America’s
NorthEast Seacoast Unit as they demonstrate the many uses and delights of herbs. Learn how herbal
blends such as gremalota or Bonne Herbes add a fresh new dimension to salads, pasta and meats.
Discover how easy it is to make herbal vinegars to use in marinades or vinaigrettes. Find out how to
make and freeze herb butters so that you will always have some on hand to finish off a sauce or top a
pan seared fish fillet or steak. Discover many other uses of herbs from hair rinses to potpourris to
making your own lemon grass dust cloths. Members will also discuss growing tips and how to preserve
herbs.
The NorthEast Seacoast Unit, one of forty-eight regional units of the Herb Society of America, was
established in June, 1987. It is dedicated to promoting the knowledge, use and delight of herbs through
educational programs, research, and sharing the knowledge of its members with the community. We
are pleased to be partnering with Strawbery Banke Museum to bring our 2013 Lecture Series on herbal
and gardening topics to the public.
This program takes place at 7 pm at Stoodley’s Tavern at Strawbery Banke Museum (17 Hancock Street,
opposite the Museum parking lot.) Pre-registration is required. Registration is $8 ($5 for Strawbery
Banke Museum members). To register, contact Rie Sluder at 603-642-7034 or email. This
is the fourth program in the 2013 lecture series on herbal and gardening topics co-sponsored by the
Herb Society of America’s NorthEast Seacoast Unit and Strawbery Banke Museum.
By exploring our roots of herbalism, we will come to understand traditional artisanal herbal crafts and
worldview, which dusts off the old adage that “the cook is half a physician.” Join us as our own John
Forti presents an illustrated talk which brings to life living histories through heirloom herbs. Historic
garden design and the new perspectives gained on growing and using herbs will inspire gardeners, cooks
and herbalists of the 21st century to cultivate herbs to promote wellness, and to add beauty to the
landscape.
John Forti is a nationally recognized lecturer, garden historian, ethnobotanist and garden writer. He is
Curator of Historic Landscapes at Strawbery Banke Museum where he has created numerous awardwinning
gardens and educational programs. He previously served as the Director of Horticulture at
Plimoth Planation Museum. John founded Slow Food Seacoast and serves on the bio-diversity
committee for Slow Food USA. He was recently nominated for the second time to be part of a national
delegation representing Slow Food USA among 150 nations at the Terra Madre or “Farmers United
Nations” in Italy. He is also vice-chair of the board for the Herb Society of America’s New England Unit.
This program takes place at 7 pm at Stoodley’s Tavern at Strawbery Banke Museum (17 Hancock Street,
opposite the Museum parking lot.) Pre-registration is required. Registration is $8 ($5 for Strawbery
Banke Museum members). To register, contact Rie Sluder at 603-642-7034 or email. This
is the fifth and final program in the 2013 horticultural lecture series by co-sponsored the Herb Society of
America’s NorthEast Seacoast Unit and Strawbery Banke Museum.
January: Tuesday, January 29: Growing Roses in New England
March: Tuesday, March 26: Cooking with Tea
May: Tuesday, May 28: Edible Wild Plants of New England
August: Tuesday, August 27: Cooking and Crafting with Herbs
September: Tuesday, September 24: The Herbalist’s Garden
One of the more fun projects that the Unit does is to build herbal themed fairy houses which are placed in the herb garden at Strawbery Banke Museum during the Fairy House Tour which is held every September in Portsmouth, New Hampshire. The Fairy House Tour is a fund raiser for various local non-profits including Strawbery Banke and draws thousands of visitors each year.
Last year we turned the herb garden into a fairy habitat and built four structures: a lounge area, an eat-in-kitchen, a bedroom and a bathroom. We incorporated as many herbs as we could into the design of each structure. We used dried angelica and lovage stems for framing for several structures, sage and golden rod for roofing and shingles, bay leaves as chair cushions, lavender and yarrow as decorative accents in the rooms.
This year we turned the herb garden into a fairy marketplace. We built a tea house, an herb shop, a yarn shop, and a dress shop. The tea shop sold herbal teas, had tables made out of sand dollars and tea pots made out of acorns. The yarn shop had a loom made out of twigs, a spinning wheel made out of orange peel, walnut shell bins filled with sheep fleece and milkweed seedpod bins filled with plant dyed yarns.
The herb themed fairy houses are a big hit and draw a large crowd of visitors into the herb garden. It is great fun to create the fairy houses and even more fun to watch all the children – young and old- enjoy our creations!
by Jen Munson
Celandine, Chelidonium majus
Strawbery Banke Museum’s herb garden is a wonderful teaching garden. Plants that many of us would remove from our gardens can be found growing, for example Celandine or Devil’s Milk.
Celandine is part of the poppy family and is a powerful plant. It has been used to calm the stomach, gallbladder and biliary duct. Also, it’s useful for hepatitis, jaundice, and cirrhosis. The Shakers used its leaves in the treatment of warts. Due to its potency it should only be used under supervised care.
In magic, it is believed that when it’s worn next to the skin it will help you avoid entrapment and gain the favor of a judge and jury. Something to think about when you want to avoid a speeding ticket.
False Solomon’s Seal, Smilacina racemosa
False Solomon's Seal is a shade loving plant preferring light to medium shade in well drained but moist slightly acidic soil. It produces an Astilbe like plume of white flowers in the spring followed by red berries in the summer thru autumn. The berries are edible with a bittersweet taste and young shoots can be eaten with a taste not unlike asparagus.
The Native Americans would eat the rootstock preparing them like potatoes. The roots would be dried and used to stop bleeding and smudges were made to sooth children or for any situation that required a tranquilizing effect. Early settlers used it for anything from headaches to sore throats, as a preventative to scurvy and as a treatment for the plague.
Japanese Indigo
"If you are an avid dyer than growing Japanese Indigo (Polygonum tinctorium) is a must … at least once. In the Northeast it’s considered an annual but we’ve had luck with it self-sowing from one year to the next.
It’s not commonly found in your local garden center so be prepared to start seeds about 6-8 weeks before the last frost in the spring. The plants require lots of sun, lots of water and heavily amended soil.
The process to transform the leaves into blue dye takes about 3-4 hours or if you prefer playing around with fermentation vats than 3 days. It takes a generous pound of leaves to dye about 4 ounces of wool.
You’ll realize that there is a lot of time that goes into these plants from raising them as seeds to the final product; however, your efforts will be well rewarded by the beautiful blues you achieve.
If you are having trouble locating seeds drop us an email. We are anticipating a bumper crop of seeds this year and we’ll gladly share.
Source: Wild Color: The Complete Guide to Making and Using Natural Dyes by Jenny Dean
Pokeweed, Phytolacca Americana
The berries from Pokeweed are wonderful for dyeing. The plant material is plentiful and can be easily found along roadsides and cleared fields. As a dye you can achieve a wide range of fuchsias. For many it has been a frustrating plant to dye with as the color can be fugitive; however, modern day dyers have determined that long simmering times combined with vinegar mordant will create lasting results.
Additional Resource:
Harvesting Color by Rebecca Burgess
White Willow, Salix alba ; Purple Willow, Salix purpurea
Without the Willow Tree we might not have Aspirin today. The bark contains Salicin which is the chemical that the body converts into salicylic acid which is closely related to aspirin. White and Purple Willow are the classic sources of Salicin although all Willows produce some level of it. To determine which have higher sources of Salicin John King, an 1875 herbalist, advised selecting bark based on taste opting for those with “great bitterness combined with astringency.”
Willow Liniment
Grind 2 ounces of willow bark in a coffee grinder. In jar cover willow bark with apple cider vinegar. Store for 2 weeks, shaking periodically. Strain out bark and store. Use topically on muscle aches, joint pain and sunburn.
Resources:
Johnson, Rebecca and Steven Foster, Tieraona Low Dog, David Kiefer. National Geographic Guide to Medicinal Herbs: the World's Most Effective Healing Plants. National Geographic Society, 2012.
Seymour. Tom. Foraging New England: finding, identifying, and preparing edible wild foods and medicinal plants from Maine to Connecticut. Helena, Montana: Falcon Guides, 2002.
Halloween Herbal Snippets and Resources
Mugwort, Artemisia vulgaris
In the language of flowers it represents “Happiness” and in medieval folklore it was a protective herb. It was hung in doorways and from rafters for protection from witches and the devil. Travelers would carry it on them in order to prevent fatigue and attack from wild animals. In more modern times and even today, folks will put sprigs under their pillow in order to generate vivid dreams while sleeping.
Mullein, Verbascum thapsus
The unassuming Mullein plant with its fuzzy leaves can be found growing along the side of the road in the poorest of soil conditions. During warm summer months it sends out a tall uninspiring stalk comprised of small yellow flowers that can grow upwards of 6’. Through history, dried flower stalks were soaked in tallow or oil and used as torches. This practice dates back to Ancient Roman times thru the Middle Ages when Witches would use Mullein torches to light their midnight incantations all the way to the California Gold Rush when miners would use them to light their way through mine shafts.
Pumpkin, genus Cucurbita
When these Jack O’Lantern creatures start appearing it’s time to start thinking about Halloween. The Jack O’Lantern came about from Irish folklore and a character named Stingy Jack who played tricks on everyone including the Devil. He harassed the Devil to the point that the Devil agreed to never take his soul. Upon Stingy Jack’s death Heaven wouldn’t accept him because of his antics and the Devil kept his promise. The Devil gave him an ember with an eternal flame from Hell. Stingy Jack placed the ember in a carved turnip to light his way thru the darkness.
The original Jack O'Lanterns were carved turnips filled with burning coal. It wasn’t until the Colonists came to America and discovered pumpkins from the Indians that turnips were replaced by pumpkins and burning coal was replaced by candles.
Rue, Ruta graveolens
When protecting your home from witches and goblins this season consider Rue. Rue is a natural pest deterrent in the garden and its skunk like scent will deter humans as well. When planted close to the house it wards off witchcraft and trickery while rendering evil harmless.
Witch Hazel, Hamamelis virginiana
In New England Witch Hazel can be found blooming in October, but think twice before accepting a spray of Witch Hazel around Halloween. In the language of flowers Witch Hazel means “a spell.”
Water diviners have used its branches to locate underground springs of water and as a result it was once believed to be a tree of the devil.
It’s best known as an astringent for the skin to help heal minor cuts, acne and impetigo while frozen witch hazel soothes insect bites.
Additional Resources:
Boon, Heather and Michael Smith. The Complete Natural Medicine Guide to the 50 Most Common Medicinal Herbs. Ontario, Canada: Robert Rose, Inc., 2004.
Gerard, John. Gerard's Herball; the essence thereof distilled by Marcus Woodward from the edition of Th. Johnson, 1636. Minerva Press, 1971.
Johnson, Rebecca and Steven Foster, Tieraona Low Dog, David Kiefer. National Geographic Guide to Medicinal Herbs: the World's Most Effective Healing Plants. National Geographic Society, 2012.
Kaufman, Sylvan Ramsey and Wallace Kaufman. Invasive plants: a guide to identification and the impacts and control of common North American species. Pennsylvania: Stackpole Press, 2007.
Lust, John. The Herb Book: The Complete and Authoritative Guide to More than 500 Herbs. Beneficial Books, 2001.
Seymour. Tom. Foraging New England: finding, identifying, and preparing edible wild foods and medicinal plants from Maine to Connecticut. Helena, Montana: Falcon Guides, 2002.
Simmons, Adelma Grenier. Country Wreaths from Caprilands: the Legend, Lore, and Design of Traditional Herbal Wreaths.
Uva, Richard H., and Joseph C. Neal and Joseph M. DiTomaso. Weeds of the Northeast. NY: Cornell University Press, 1997.
Wright, Janeen. Dill: The Herb Society of America's Essential Guide. Kirtland, Ohio: The Herb Society of America, 2009.
Celandine, Chelidonium majus
False Solomon’s Seal, Smilacina racemosa
Halloween Herbal Snippets
Japanese Indigo
Pokeweed, Phytolacca Americana
White Willow, Salix alba, Purple Willow, Salix purpurea
Quick Apple and Thyme Sauté
3 Granny Smith apples cored and cut into wedges.
2 Tb. butter
1 tsp. fresh thyme leaves
1 tsp. grated lemon zest
Salt and pepper
Melt butter in large skillet over medium heat. Add apples in a single layer. Sprinkle with thyme, lemon zest, salt and pepper. Cook until apples are golden brown on one side and turn over. Continue cooking until tender and can be pierced with a fork. Total time about 5- 8 minutes.
4 Servings
Roasted Acorn Squash with Rosemary
2 acorn squash cut in half lengthwise, seeded and sliced ½ inch thick.
1 large red onion cut into 1/2 inch wedges
3 tablespoons olive oil
¼ cup balsamic vinegar
6 small sprigs of rosemary
1 tsp. salt
¼ tsp. freshly ground black pepper
Pre-heat oven to 450 degrees. Toss all ingredients together in a bowl. Spread in a single layer in a rimmed baking sheet. Roast, turning squash half way through, until brown and tender, 35 to 40 minutes. Provides 6 servings.
Roasted Butternut Squash with Sage
1 medium butternut squash peeled, seeded and cut into 1 inch cubes
A handful of fresh sage leaves coarsely chopped (about 8-10)
2 Tbs. olive oil
½ tsp. salt
¼ tsp. ground black pepper
Set oven to 450 degrees. Mix all ingredients together in bowl. Spread in single layer on rimmed baking sheet. Roast, turning half way through, until tender about 30 minutes. Adjust seasonings and serve. Serves 6.
Hint: Leftovers make a great base for butternut squash soup. Puree squash and sage until smooth. Add vegetable or chicken broth and bring to a simmer. Add cream to desired consistency (optional), adjust seasonings and heat through. Serve and enjoy!
Lavender Sage Shortbread Cookies
1 cup butter or margarine
¾ cup sugar
1 tsp. vanilla extract
2½ cups flour
1½ tsp. dried lavender blossoms
1 tbsp. fresh sage, finely chopped
½ tsp. lemon extract
Cream the butter, and then add the sugar and extracts; continue mixing until the batter is light and fluffy.
In a separate bowl mix together the flour and lavender; add to the butter mixture.
Roll out the dough on a lightly floured counter or board to ¼ inch thickness; cut with small cookie cutters. Place the cookies on an ungreased cookie sheet. Use a small fork to make light dents in each cookie.
Bake in a preheated 300º oven for 14-15 minutes. This recipe will make between 30 and 50 cookies depending on the size of the cookie cutter that you use.
Pineapple Sage Mint Iced Tea
8 bags black tea
½ cup mint leaves
½ cup pineapple sage leaves
1 cup pineapple juice
¼ cup lemon juice
½ cup Stevia or ¾ cup sugar
water
Combine tea bags, mint and pineapple sage in a pot and add 2 cups water. Heat to simmer. Add Stevia (or sugar) turn off heat and steep for 15 minutes. Cool and strain into a gallon jar. Add Pineapple juice, lemon juice and additional water to fill gallon or to taste. Add honey if desired.
(From: The Perfect Cup: Teas and Tisanes by the NorthEast Seacoast Unit)
Low Fat Mashed Potatoes with Rosemary
1 bag (4 lbs.) russet or yellow potatoes
½ cup margarine or Smart Balance 50/50 butter
1 cup low fat milk
2 Tbs. chopped Rosemary
2 Bay leaves
Salt + pepper
Optional – low fat shredded cheddar or lite feta cheese
Peel potatoes if desired. Cut potatoes into 2 inch cubes, add to pot, cover with salted water and add 2 Bay leaves. Boil until tender (30 – 40 minutes). Drain and reserve about ½ cup of the water. Remove bay leaves. Return potatoes to pot and mash.
Place margarine and milk in a microwave safe bowl and heat for 1 minute. Pour over potatoes and sprinkle in rosemary. Combine well. Add some of the potato water if needed to loosen consistency. Add cheese if desired.
Herb Dinner Rolls
2 ½ - 3 cups all-purpose flour
1 package active dry yeast
2/3 cup cottage cheese
¼ cup water
¼ cup butter or margarine
2 tbsp. finely chopped onion
½ teaspoon salt
1 ½ teaspoons fresh rosemary, finely chopped
1 tsp. dried dill weed
1 tbsp. fresh sage, finely chopped
1 tbsp. caraway seed
½ tsp. nutmeg
1 egg
1 egg yolk, slightly beaten
1 tablespoon water
1. In a large mixing bowl stir together 3/4 cup of the flour and the yeast; set aside. In a small saucepan combine cottage cheese, the 1/4 cup water, butter, onion, and salt. Heat and stir until warm (120 degree F to 130 degree F) and butter is almost melted.
2. Add cottage cheese mixture to flour mixture. Add the herbs, caraway seed, and nutmeg. Add the whole egg. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon.
3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl, turning once to grease the surface. Cover and let rise in a warm place until double in size (about 1 hour).
4. Punch dough down. Cover and let rest for 10 minutes. Divide dough into 12 balls. Place each in a greased muffin cup or shape into desired shapes. Stir together the egg yolk and one tablespoon of water; brush onto dough. Sprinkle with additional rosemary if desired.
5. Cover and let rise in a warm place until nearly double (about 30 minutes).
6. Preheat oven to 400 degree. Bake in preheated oven for 12 to 15 minutes or until golden. Makes 12 rolls.
Black-eyed Peas with Leeks, Marjoram and Lemon Balm
2 Tbs. olive oil
1 cup of copped leeks (rinse after chopping)
2 cans black-eyed peas (drained and rinsed well)
½ cup white wine or water
1 tsp. dried Marjoram
1 tsp. fresh Lemon Balm (or ½ tsp. of another dried lemon herb or lemon zest)
Salt and pepper
Heat olive oil over medium heat. Add leeks and sauté until soft (add a few tablespoons of water if leeks are cooking too quickly). Add black-eyed peas and wine. Cook until warmed. Add herbs and seasonings. Cook for one more minute. Serve at any temperature.
Sweet and Sour Mint Sauce
½ cup roughly chopped fresh mint
2Tbs. light brown sugar
3Tbs. boiling water
½ cup of white wine vinegar
salt
Put mint in a small bowl. Dissolve sugar in boiling water and pour over mint. Add the vinegar and salt to taste. Cover and let stand at room temperature for 1 hour. Serve with roast lamb or beef: drizzle over sautéed spinach or snap peas.
(From the June/July 2002 Fine Cooking magazine)
Lee’s Cucumber Salad with Mint and Yogurt
2 English cucumbers, trimmed
½ tsp. kosher salt
¾ cup plain low-fat or whole-milk yogurt
1 Tb. olive oil
2 tsp. wine vinegar
½ bunch fresh mint, leaves removed from stems
1. Slice the cucumbers thinly and lay on a baking sheet lined with paper towels. Sprinkle with salt and refrigerate, uncovered, for 1 hour.
2. In a bowl, whisk the yogurt, oil, vinegar, salt and pepper together. Chop half the mint and stir into the yogurt mixture.
3. Remove the cucumbers from the refrigerator and pat dry. Add the cucumber slices along with the whole mint leaves into the yogurt mixture. Stir gently and refrigerate for several hours.
Serves 4.
Baked Haddock with Wine, Tomatoes and Lemon Thyme
1 ½ lbs. haddock fillet
3 tbs. olive oil
1 tsp. salt
Pepper to taste
1 tsp. lemon thyme (dried)
1 onion, chopped finely
1 can (14.oz) whole tomatoes chopped
1/3 cup Calamata olives, sliced
¾ cup dry white wine
1. Pre-heat oven to 375 degrees.
2. Arrange the fillets in a single layer in a large baking dish. Drizzle with olive oil.
3. Sprinkle salt, pepper and lemon thyme over fillets.
4. Spread onions and, then, tomatoes evenly over fillets. Sprinkle olives on top.
5. Add wine.
6. Depending on the thickness of the fillets, bake for 12 to 20 minutes or until the filets are tender and barely cooked through. (One half inch thick fillet takes about 12 minutes.) Serve immediately. Serves 4.
Asian Herbs - By Trang Triff
Many interesting herbs have both culinary and medicinal uses in the Asian kitchen. I would like to share five herbs in particular that are quite popular in the Vietnamese culture: cilantro (coriander), lemongrass, Thai basil, Japanese ginger and Vietnamese cilantro. Most of these herbs are available in oriental markets, particularly in larger New England cities like Portland or Boston.
Cilantro (Coriandrum sativum), a self-sowing annual, is a staple in any Vietnamese household. From the leaves to the root to the seeds, most of the cilantro plant is useful. For example, cilantro leaves are delicious in a fresh rice-paper roll or as a garnish in soups. Add the scraped and grounded roots in Thai Curry and in marinades for grilled meats. Cilantro seeds, also known as coriander, are a great addition to baked goods, liqueurs, curry powder, confectionery and potpourris. Beyond the kitchen, Asian families are known to use cilantro seeds to improve digestion and as a mild sedative to relieve migraines. Its essential oil is distilled from the seeds and used in incense, perfumes, medicines, toothpaste and massage oils to relieve cramps and facial neuralgia.
Every summer I look forward to eating grilled meats seasoned with a lemon grass (Cymbopogon citratus) marinade. Lemon grass, which can reach 5 feet tall, is an annual in the northeast but grows most robustly in zones 10 and 11. Its leaves and stalks are used in curry pastes, soups and stews and in teas. In fact, lemon grass tea is used in the Asian household for reducing stuffiness, water retention, diarrhea, stomachache, headaches, fevers and the flu. The plant’s essential oils are used to scent soaps and shampoos as well as improve circulation and muscle tone. The oil is known to have antiseptic properties that can treat everything from athlete’s foot to acne. Ever heard of lemon grass spray? The beautifully smelling mist is thought to decrease air-borne bacteria. Don’t get too carried away with this herb, though! Lemon grass is a diuretic and should be consumed in moderation.
During the winter months I love to prepare the famous Vietnamese ‘pho’ noodle soup which requires basil (Ocimum basilicum) and more specifically, Thai basil (anise-scented basil). Thai basil, a purple tinged herb, is an annual or perennial that grows in tropical climates. The plant’s square stems can grow 3 feet tall and are fully fragrant. Thai basil’s flowers encase the seeds and become mucilaginous when wet. Its stem tips (tender leaves) are used for spring rolls, soups, stir-fry and desserts. The essential oil is used to flavor liqueurs and to scent soaps and perfumes. Inhaling the essential oil is thought to stimulate your sense of smell or to refresh your mind. Basil can also be added to massage oils as a nerve tonic to loosen overworked muscles. If you have sensitive skin or are pregnant, avoid using basil essential oils.
Japanese Ginger (Zingiber mioga) is another essential herb for ‘pho’ noodle soup. This herb is native to Japan, where it grows in shady, moist woods. It can grow to be 3 feet tall with lance-shaped leaves that are 8-14 inches long and 2.5 inches wide. The flower buds are spikes that start out to be pink. The fragrant flowers later turn to a whitish, pale yellow color. The ginger flower bracts can be eaten raw as a relish or in soups and fried foods. You can even pickle ginger! However, the most commonly used part of ginger is the aromatic rhizome, which you can commonly find fresh, dried, preserved and pickled. Use ginger to flavor curry, desserts and cordials. Ginger mixed with tea is used to relieve flatulence, indigestion and fevers. Crystallized or infused ginger may be taken to treat nausea. Females who are pregnant may take small doses of ginger to ease morning sickness. Amazingly, one drop of the rhizome essential oil can be added to massage oil to ease muscular pain, rheumatism, lumbago and fatigue.
The fifth and last herb is my favorite, fragrant knotweed, also known as Vietnamese cilantro (Polygonum odoratum, syn. Persicaria odorata). This sprawling fragrant plant grows widely in Southeast Asia and prefers shady, moist environments. Only about a foot tall, Vietnamese cilantro has reddish stems and roots that form freely on the nodes, making it a cinch to propagate. All parts of the plant are fragrant. The plant rarely forms a flower. The scented fresh leaves are used in salads, as a garnish or in spring rolls. My mother used Vietnamese cilantro’s fresh leaves in a steamed chicken marinade that was very tasty. Its flavor is quite unique and can be described as a cross between coriander and citrus. Some even say that it has a ‘soapy’ flavor. Vietnamese cilantro is an essential herb that is eaten as a garnish with fertilized duck eggs and pickled in a sauerkraut-like dish. In Vietnam this herb is reputed to repress sexual desires, which is why you often find it growing in monasteries. In addition, Vietnamese cilantro is believed to relieve swelling, acne, indigestion, flatulence and stomachache.
These five herbs – cilantro, lemongrass, Thai basil, ginger and fragrant knotweed – are considered essential herbs in any Asian household. They represent the Asian culture because of their unique flavors that are used in many memorable dishes. Cooking with these herbs brings me back to my childhood, conjuring up memories of helping my mother cook ‘pho’ noodle soup or rolling the fresh spring rolls that filled our table as they filled our hearts.
Next Lecture Tuesday, May 28th
