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Herbs for Holiday Baking

By Peggy Riccio decoration. But picture the color of green parsley in a red cranberry dish or the pretty scalloped...

Carob – Herb of the Month

by Maryann Readal History The carob tree has a 4,000-year history of use. Some say that the tree is a...

Gathering and Preserving the Herbal Bounty: A New Video Series

By Susan Belsinger Greetings and Happy Autumn! Aromatic Herbal Pastes and Herb Butters Using fresh herbs to make herbal pastes...

Medlar – Herb of the Month

By Chrissy Moore Medlar is a member of the rose family (Rosaceae), apparent when you look at its ripe fruit,...

Cardamom: Tropical Spice and…Scandinavian Staple!?

  By Amy Forsberg Cardamom is not as well known in the United States as in some parts of the...

Baklava Bias

By Keith Howerton products: a waxy, oily substance called attar used in perfumery and the rose water itself. A number...

Summer Savory – Herb of the Month

By Maryann Readal Savory is native to southern Europe and northern Africa. It was a very popular herb for the...

A Forager’s Life: Reflections on Mother Nature and My 70+ Years of Digging, Picking, Gathering, Fixing and Feasting on Wild Edible Foods

A Book Review By Paris Wolfe Mike Krebill, now in his late 70s, has been foraging for more than 70...

HSA Webinar: Exploration of Spice

Sponsored by The New York Unit by Jen Munson, HSA Education Chair Lior Lev Sercarz, joins HSA for an “Exploration...

HSA Special Program: Foodscaping with Herbs

by Jen Munson, HSA Education Chair Food in our landscapes is not new. Cottage gardens and the French potager’s garden...