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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...

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...

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...

Horehound – Herb of the Month

By Maryann Readal The Egyptians and the Greeks used it to treat respiratory problems, while the Romans used horehound as...

Baklava Bias

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

Cayenne Pepper – Herb of the Month

By Maryann Readal Hot! Hot! HOT! – but not the hottest! Cayenne pepper, Capsicum annuum, is hot, but it reaches...

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...

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...

Pineapple Mint – Herb of the Month

A Two-Color Mint by Maryann Readal The Herb Society of America’s Herb of the Month for May is pineapple mint,...

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...