November/December 2014
Kentuckiana Herbal Thymes
“For Use and For Delight”
Through the
Garden Gate
I N S I D E T H I S
I S S U E :
Chair Letter
1
Ginger
3
Recipes
4
Crafts
5
Indoor Herbs
7
Potpourri
8
The beauty of summer and fall
are quickly fading. The honeybees
have gone into hibernation along with
other mammals. Butterflies, praying
mantises, and the industrious ants
have all disappeared. Our gardens
have bloomed and produced with all
their glory and now are withered, dried
remnant splashes of color and fragrances in our memories. Plants and
trees have gone dormant and are
ready for their winter's sleep. I don't
know about you, but I am already missing spending the time outdoors and
working in my gardens.
As Ol’ Man Winter nips at my
nose and toes, my thoughts turn to
reading some good books that I have
been putting off for one reason or another and brewing some new herbal
teas. I can visualize myself curled up
with a good book, a cup of hot tea,
wrapped in a warm blanket by a roaring fire in the fireplace much like a
moth in its cocoon waiting out the cold
winter months. I await the first snow
with anticipation of a young child, but
the older person in me says. . . brrrrr, it
is so cold outside!
I have gone from digging, planting, hoeing, weeding, picking, trimming
and watering to cutting, drying, canning, preserving, mulching, raking and
covering. Funny how these verbs
change like the seasons, isn't it?
Whatever you choose to do over
the winter months enjoy your time with
your friends and families. Thanksgiving and Christmas time is so busy for
everyone and we get so involved with
shopping and social events, but do remember those less fortunate than you.
You might want to volunteer in a soup
kitchen, help in local schools or nursing
homes, go shopping for a child, visit an
elderly person or plan an herb garden
for next spring with a friend. Get together with your Herbie friends and try
out some new recipes or make some
interesting crafts. I am going to try my
hand at some herbal soaps and crafting my own herbal teas.
Hope the winter is kind to the
animals and all living things. Remember to feed your birds and pets and
provide them with warm places to take
shelter.
Wishing each of you winter
warmth with love and friendship.
Blessings,
Deb Knight, KHS Chair
Next Meetings
Tuesday, November 11, 6 PM
Central Christian Church, New Albany
Maggie Oster will be speaking about her
many gardening and herbal books.
Tuesday, December 9, 6 P.M.
Marjo Howe’s home
Herbal Christmas Potluck & Gift Exchange. Bring
a dish and $20 herbal gift to exchange (optional).
Page 2
Kentuckiana Herbal Thymes
Submissions Needed
Happy
Birthday!
Your knowledge and experiences are valuable to the
club. Here is your chance to “promote the knowledge, use and
delight of herbs through educational programs, research, and
sharing the experience of members with the community”, including
other members.
Experience in professional writing is NOT required; just
hand write or type your “herbal” or gardening experiences (please
don’t send other people’s articles). Examples could be:


November
Millie Chapala


December
Jean Bradshaw
Joan Burton

Growing a particular herb
Visiting a special herb garden or event
National Conference trip
Using herbs - medicinal,
cooking, household/cleaning,
pets
Holiday herbs and crafts





Unusual herbs
Herbal recipes
Personal experience: what
made you interested in
herbs?
How your grandparents used
herbs
Herbal book or video review
Submit as many items as you like, whenever you like. Photos are welcome and will be returned. (Printing of articles will be
subject to space available and will be held for future issues.) Send
to Kim Davis at: [email protected] or mail to: 545 W. Whiskey
Run Road, New Salisbury, IN 47161.
Please contribute to your club newsletter!
2 014 - 2 015 O f f i c e r s
Deb Knight, Co-Chair
(812) 347-2724
[email protected]
Marjo Howe, Co-Chair
(812) 734-0799
[email protected]
Julia Warf, Vice-Chair
(812) 246-1214 [email protected]
Millie Chapala, Recording Secretary
(812)923-3361
[email protected]
Barbara Lusco, Corresponding Secretary
(502) 895-8598
[email protected]
Joan Burton, Historian
(812) 738-8352
[email protected]
Jett Rose, Treasurer
Kim Davis, Newsletter Editor
(812) 590-4604 [email protected]
(812)347-0050, [email protected]
The Herb Society of America is a non-profit, educational organization dedicated to promoting the knowledge,
use and delight of herbs through educational programs, research, and sharing the experience of members with the
community. Since we are not medical practitioners, it is the policy of The Herb Society of America not to advise,
recommend, or prescribe herbs for medicinal use. Information and links are provided as an educational service,
and The Herb Society of America can not be held liable for the content included in these resources.
Please consult a health care provider before pursuing any herbal treatments.
Kentuckiana Herbal Thymes
Page 3
Ginger
zingeber officinale
Sometimes referred to as “ginger
root” to distinguish from other plants, ginger
is actually a rhizome, similar to iris. Its
name originates from the Sanskrit word
srngaveram, meaning ”horn root” and is
native to India and China. It is in the same
plant family as turmeric and cardamom, and
requires a tropical climate – a heavy rain
season and a hot, dry season. Bright green
lance-shaped eaves reach one to three feet
tall and can produce clusters of small yellow
-green flowers (rare in non-tropical areas).
Fresh ginger is a main ingredient in
oriental and Asian dishes. It can be kept for
several weeks in the refrigerator, unpeeled
and wrapped in paper towels or in the
freezer, tightly wrapped and slicing off what
is needed while still frozen and re-wrapping
and returning to freezer. Dried ginger
should be kept in a cool, dark place in an
airtight container. When purchasing ginger
from the produce section at the grocery
store, look for smooth skin and a fresh,
spicy fragrance; the root should feel firm
and heavy. Avoid wrinkled appearing roots
– these are old and past their prime. When
slicing into the ginger, if there is a blue ring
this is a Hawaiian variety known as “bluering” or “Chinese white ginger”, considered
to be superior in juiciness and flavor. Most
ginger is currently supplied by the Caribbean Islands, followed by India, Africa, and
China. Well known for centuries, ginger
nearly disappeared in Europe after the fall
of the Roman Empire. It came back, much
coveted and more expensive after Marco
Polo travelled to the Far East. The traditional gingerbread man became a popular
Christmas treat due to Queen Elizabeth I of
England. Ginger was so popular, it was
used as a table spice, like salt and pepper,
in Western Europe. In the 19th century,
barkeepers put ground ginger out for people
to sprinkle into their beer: the origin of ginger ale.
Most commonly known as a digestive aid, ginger helps relieve indigestion,
gas pains, stomach cramping, and diarrhea. It has
been found to be more effective than Dramamine® in
curbing motion sickness
without the drowsiness and
effective for morning sickness. Ginger is an antiinflammatory, relieving pain
and inflammation associated
with arthritis, rheumatism,
and muscle spasms. Also
considered a ‘blood
cleanser’, ginger stimulates
the circulation, removes toxins, cleanses
the bowels and kidneys, and nourishes the
skin. It has been used to treat asthma,
bronchitis, and other respiratory problems
by loosening and expelling phlegm from the
lungs. Ginger is also a diaphoretic – used
to warm the body, increase perspiration,
and help break fevers. Henry VIII ordered
its use as a medicine to combat the plague.
It is even considered an aphrodisiac and
mentioned in the Kama Sutra!
For ginger tea, place sliced ginger
root in a tea ball, placing in teapot and pour
boiling water over the ball. Let it steep for
10 minutes, then drink it with honey, if preferred. This is a common folk remedy in
many countries for colds and flu.
Generally recognized as a safe herb,
ginger can interact with some medications
and can cause allergic reactions: rash,
heartburn, bloating, gas, belching and nausea. Anyone with gallstones should be especially cautious as it promotes the production of bile.
Our holidays would not be the same
without this memorable spice, but don’t
save it just for the holidays; use it year
‘round for flavor and good health!
Kim Davis, KHS member
(reprint from Sept/Oct 2011)
Page 4
Kentuckiana Herbal Thymes
T r a d i t i o n a l
Gingerbread Cookies
4-1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3/4 tsp. ginger
1 c. butter, softened
1/2 c. packed brown sugar
1/2 c. sugar
1/3 c. dark molasses
2/3 c. light corn syrup
Sift flour, baking soda, salt, cinnamon, and ginger together. Beat the butter, brown
sugar, and sugar in a mixer bowl until light and fluffy. Beat in the molasses and corn syrup.
Add the dry ingredients and mix well. Knead on a lightly floured surface until smooth. Wrap
in plastic wrap and refrigerate for up to 10 hours or until firm. Preheat oven to 350° F. Roll
dough 1/8 inch thick on a floured surface. Cut with floured cookie cutters (use a drinking
straw to make a hole in the top of the cookie before baking so that when cool, a pretty ribbon
can be used to hang the cookie as an ornament, if desired). Place on cookie sheets. Bake
for 8 minutes; remove to a wire rack to cool. Yield: 72 cookies.
C rys talliz ed Ginger
Peel and thinly slice 1 pound (500 grams) fresh gingerroot. Place sliced ginger
in a heavy saucepan, cover with water. Cook gently until tender, about 30 minutes, drain off water.
Weigh the cooked ginger and measure an equal amount of sugar. Return ginger to saucepan, add
sugar and 3 tablespoons water. Bring to a boil, stirring often; cook until ginger is transparent and liquid has almost evaporated. Reduce heat and cook, stirring constantly, until almost dry. Toss cooled
ginger in sugar to coat. Store crystalized (candied) ginger in an airtight jar for up to 3 months.
Cranberry Chutney
16 oz. fresh cranberries
3/4 c. brown sugar, packed
1/2 c. raisins
1/2 c. chopped celery
1/2 c. chopped apples
1/2 c. chopped pears
1/2 c. water
1/4 c. coarse-chopped walnuts
2 Tbsp. minced candied ginger
2 Tbsp. lemon juice
1/4 tsp. ground cloves
1 tsp. onion salt (opt.)
In large kettle, bring all ingredients to a boil, stirring constantly. Simmer, uncovered, for 15
minutes, stirring occasionally. Store in refrigerator. Will keep several weeks. Yield: 3 cups.
Ginger Orange Dressing
1/2 tsp. freshly grated orange zest
1/4 c. orange juice
4 tsp. canola oil
1 Tbsp. minced scallions
1 tsp. minced peeled fresh ginger
1/4 tsp. minced garlic
Salt & freshly ground pepper, to taste
Whisk orange zest, orange juice, oil, scallions, ginger, garlic, salt and pepper in a small bowl
until well blended. (Alternatively, combine ingredients in a small jar, secure the lid and shake until
blended.) Yield: About 1/3 cup.
Tips: Spinach, watercress and Belgian endive are good matches for this zesty dressing. Add orange
sections to your salad for a boost of vitamin C and folic acid.
Kentuckiana Herbal Thymes
Page 5
KHS Herb Cooking Class
Yes, we are still going strong with our
KHS herb cooking classes. The last two
classes have been very well attended. We
usually have an average of 12-15 attendees.
Carol Daoud and myself have made a variety
of delicious herbal savory dishes over the past
two months. September's cooking class featured herbal soups and compound herbal butters served with herbal breads. Butternut
squash soup and Tuscan soup were prepared
and tasted by all. Tuscan seemed to be their
favorite. Each cooking student got to choose
their own combination of herbs to make their
own compound butter. Carol and I brought
fresh chopped herbs such as rosemary, basal,
French tarragon, thyme, sage, and chives just
to name a few that were furnished from our
own herb gardens. The kitchen smelled so
wonderful. Such a great experience for using
our sense of sight and smell and of course
taste! Herbal bread and crackers were also
served to compliment the soups.
October's class was so delicious. Our
topic was savory herbal meat rubs. Miranda
Ulery demonstrated how to prepare and cook a
wonderful Moroccan Spice-Rubbed rack of
lamb and she also prepared a YogurtCucumber Sauce as a side dish. Another
choice for our class was a Mint Chutney to go
with the lamb. I prepared Emeril's oven
roasted herb chicken wings. We discussed
with the class several combinations of herbal
rubs they could try at home. Along with this
savory meal, Carol furnished our class with a
delicious salad topped with a homemade
dressing and a very tasty pistachio nut
dessert with warm honey drizzled on top.
Once again our class told us the recipes
were awesome. We are so glad that our
participants are not only learning about
using herbs, but they are having a fun experience as well.
For November we are planning a
cordial make and take cooking/crafting
class. Our topic will be "Holiday Treats &
Appetizers". We will introduce at least 2-3
varieties of cordials and 2-3 recipes for
holiday appetizers. We are taking a break
from teaching and cooking in December due to
all of us being extremely busy getting ready
for Christmas with our families.
If anyone in our KHS unit would like to
volunteer to help Carol and I with the cooking
classes please let us know. We can always
use extra hands when we are busy teaching
and cooking. You get to taste test too and get
the recipes! November's cooking class is
scheduled for Tuesday, Nov. 18th, time is 6:30
-8:30. Location is at the Harrison County Purdue Extension Office; the cooking kitchen is on
ground level .
Herbal Blessings,
Deb Knight & Carol Daoud
Using Ginger
 Use ground ginger in biscuits, milk puddings  Use with any type of Chinese-style sauce
and desserts, gingerbread and cakes.
made with soy sauce.
 Add to homemade jams and pickles.
 Add grated ginger to rice or couscous.
 Add chopped or grated ginger to curries and  Add to olive oil and garlic to make a tasty
all types of stir-fries.
dressing for salad.
 Use in marinades for poultry and meats.
 Chop ginger together with garlic and onion
 Add to juiced carrots and apples for an in-
as an addition to veggies or meat.
 Make a refreshing ginger lemonade or ginger ale.
 Sprinkle dried ginger over apple or rhubarb
vigorating pick-me-up drink.
crumble.
 Make ginger tea sweetened with honey.
Page 6
Kentuckiana Herbal Thymes
Sugar & Spice
Bath Salts
Use half Epsom salts and half sea
salts to almost fill a glass sugar shaker jar,
then add approximately 1 teaspoon cinnamon, 1.2 teaspoon ground ginger, 1/4 teaspoon ground cloves and two heaped teaspoons of brown sugar for each cup of the
salts.
Empty into a mixing bowl and, if
you like, thoroughly stir in a few drops of
red and green food coloring to enhance
the golden brown color.
Tie a few lengths of raffia around
the neck of the jar, and remember to seal
it with the inner plastic cap before screwing on the metal lid with holes in it.
This is a bath salts recipe you can
give to anyone who enjoys soaking in the
bath—even the men in your life. The
spicy fragrance is warm and comforting,
and there’s no need to buy essential oil.
A glass or plastic sugar shaker jar
makes a nice dispenser for these spicy
bath salts, but you could recycle a plain
glass jar instead. Don’t forget to add directions: Add two or three tablespoons to
bath.
Gingerbread
Ornaments
3/4 cup cinnamon
1 Tablespoon allspice
2 Tablespoon cloves
1 Tablespoon nutmeg
1 cup applesauce
Combine first 4 ingredients and blend well. Stir in applesauce and mix
well. Roll out 1/4 inch thick on ungreased cookie sheet. Cut with cookie cutters
of different shapes. Put a tiny hole in top with a toothpick (or use a drinking straw
for larger hole). Let dry for 4 days. Put string through hole and hang on Christmas tree. Can also make hearts for all year home ornaments. Smells wonderful!
Additional Benefits of Ginger
 Has a warming & invigorating effect on the body.
 Boosts poor circulation, particularly in the hands
and feet.
 Helps to thin the blood; important if an anti-
 Contains components that help to clear


coagulant is needed.
 Can be used to lower high blood pressure and




high cholesterol.
Relieves the pain of arthritic and rheumatic joints,
as well as sports related muscle injuries.
Said to help cellulite and varicose veins.
Ginger tea will promote sweating, lower a high
temperature, and relieve flu symptoms.
Ginger tea can help to clear up congestion, catarrh and chest infections such as bronchitis.





up mucous.
Has antiseptic properties.
Prevents motion sickness and can stop
nausea and vomiting.
Can relieve indigestion, reduce flatulence, and
calm the digestive system.
Chewing on ginger can help to ease toothache.
Speeds up digestion; ginger tea after a meal will
help.
Contains many anti-oxidant components which
can help prevent some forms of cancer.
Stimulates the liver and elimination of harmful toxins and waste from the body.
Kentuckiana Herbal Thymes
Page 7
Indoor Herbs
Looking for some great herbs to
enjoy year-round? Here are 10 popular
ones you can grow indoors for their
beauty, scent and culinary benefits.
 Basil Ocimum basilicum.

This annual herb is easily
propagated from seed. Keep
snipping off the flowers or the
plant will get very woody, and
don’t let the growing medium
get dry and crumbly.
 Parsley is a biennial and

member of the genus Petroselinum. It grows in clumps and
reaches about 5-8 inches tall. (The
plant needs a pot deep enough to accommodate a taproot.) Parsley tolerates shadier conditions than some of the 
other herbs listed here. Be sure to snip
parsley leaves regularly before they yellow.
Basil and parsley require frequent
watering every two or three days. The
next two herbs require rather consistent
moist conditions:
 Chives are perennials, and they go by
the botanical name Allium schoenoprasum. They can be started from seed and
reach 8-12 inches tall. Snip chives with
scissors when you’re ready to harvest.
These plants like to go dormant in winter, so move them to a cool location.
 Mint is a perennial and of the genus
Mentha. There are many species of
mint, most of them used for flavoring.
Peppermint (M. × piperita) is a manageable container plant. All mints are best
propagated from cuttings and can tolerate some shade.
The following herbs benefit from
drying out a bit between waterings:
 Lavender is a perennial. The species
Lavandula stoechas is a compact form.
This plant doesn’t tolerate wet roots.
Container-grown plants do best with a


pot that accommodates the root-ball,
plus a couple inches to spare. This
beauty is grown mostly for fragrance
and crafts.
Marjoram is a tender perennial known
as Origanum onites. It’s a relative of
oregano, only sweeter. The species is
also called pot marjoram and is smaller
(18 inches) than the 2 1/2-foot-high marjoram that’s generally grown outdoors.
It grows well from seed, but be sure to
cut it back when it becomes woody.
Oregano is another perennial, known by
the Latin name Origanum vulgare and
grows 12-24 inches tall. ‘Microphylla’ is
a good container plant to try, reaching 48 inches tall, and has a good flavor.
Rosemary is a perennial botanically
known as Rosmarinus officinalis. It’s
best propagated by cuttings. ‘Blue Boy’
is a compact variety, reaching only 24
inches. If you want to keep your rosemary healthy, don’t mist it.
Sage is a perennial that goes by the
Latin name Salvia officinalis. There are
many types of sage, but for indoor use
you may want to try ‘Compacta’ (Nana).
This version features small leaves, a
compact growth habit and reaches only
about 12 inches tall.
Thyme is a perennial known as Thymus
vulgaris. It grows 12-18 inches tall and
likes full sun. The flavor of these leaves
is best just before flowering.
The key to success in growing any
of these plants is remembering that they
need good light, well-drained soil (a soilless potting mix with perlite or sharp sand
helps), attention to varying water needs
(remember – home environments vary
widely in humidity) and fertilizer. Use fish
emulsion or liquid fertilizer, and be sure to
follow label instructions.
With a little care and the perfect
indoor sunny spot, you can enjoy a variety
of fresh herbs any time of the year.
Kentuckiana Herb Society
Postage
545 W. Whiskey Run Road
New Salisbury, IN 47161
To keep the body in good health is a duty . . . otherwise we
shall not be able to keep our mind strong and clear. – Buddha
Potpourri
 Each One Bring One: Remember
soon as you are finished. There are several books missing from our library that
have been out a long time; some as long
as two years! Please go through your
books, just in case.
“Each One Bring One” continues through
December 31, 2014. For every new
member you bring to the Society you will
receive a 20% discount off your National
membership dues at your next renewal.  “A Step Back in Thyme” 2015 EducaTo double this fun, the new member will
tional conference and Annual Meeting of
also receive a 20% discount off their NaMembers. May 7-9, 2015, Williamsburg,
tional membership dues at the time they
Virginia. (more info available late Janujoin.
ary 2015)
 Wanted: Members needed to  Website of interest:
review books from the KHS library
Healthy Sustainable Living
and submit reviews. Other herbLook at this page on herbs! Bookmark
related book reviews also welthe website for future reference. http://
come.
healthysustainableliving.blogspot.com/2014/10/in-praise-of Reminder: Please return any
herb-garden-5-things-you.html
KHS books you have borrowed as