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Welcoming Spring in the Year 1400

By Zainab Pashaei During the festivities, which start on the Wednesday before the spring equinox, Iranians will gather and jump...

Growing Up with Betel Nut

By Shaila Gupte Betel nut (pronounced bet′-al) palm trees (Areca catechu) are grown in different parts of India, as well...

Chervil – Herb of the Month

by Maryann Readal   Chervil is in the Apiaceae family, the same family as carrots, parsley, and dill. It has...

Delectable Native Edibles

By Andrea DeLong-Amaya in large amounts. As with any new food in your diet, add small amounts at a time...

Exploring Vanilla in the Rainforest and in the Kitchen: Part II

By Susan Belsinger (Adapted from her article, “Exploring Rainforest Spices at Villa Vanilla,” featured in the 2019 issue of The...

Exploring Vanilla in the Rainforest and in the Kitchen: Part I

By Susan Belsinger (Adapted from her article, “Exploring Rainforest Spices at Villa Vanilla,” featured in the 2019 issue of The...

HSA Webinar: A History of Chocolate

By Jen Munson, HSA Education Chair

Parsley – Herb of the Month and Herb of the Year

By Maryann Readal The Romans, on the other hand, wore wreaths of parsley to ward off intoxication and used it...

Christmas Herbs of Trinidad, Part II

By Amy Forsberg into a party and making large quantities assembly-line style. This is part of what makes them such...

Tamarind – Herb of the Month

By Maryann Readal The tamarind tree (Tamarindus indica) is one of many tropical herbal trees. Its leaves, bark, wood, roots,...