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Herbs with Anise-, Fennel-, and Licorice-Like Flavors

by Susan Belsinger Anise (Pimpinella anisum) Parts used: leaves and flowers; mainly seeds Chemistry: primarily (E)-anethole; germacrene D, beta-bisabolene and...

Celebrating the Summer Solstice

by Beth Schreibman Gehring Summer solstice is the time when we honor the gift of sunlight. The official start of...

Basil – The King of Herbs

By Maryann Readal Although named by the Greeks, basil originated in India 5,000 years ago. In India today, the herb...

Starting Anew, Again

  Another move means another new time for figuring out what conditions herbs will like. It seems to me it’s...

Know Your Tarragon – The Herb of the Month

By Maryann Readal Early medicinal uses of French tarragon include using the herb to combat fatigue. It is said that...

Gather Ye Redbuds While Ye May – A Colorful Harbinger of Spring…and Edible, Too!

by Karen Cottingham Here in Texas, there’s a saying: “We have two seasons – summer and winter.” That’s not quite...

Love and Gardening on St. Valentine’s Day

By Beth Schreibman-Gehring “ I work at my garden all the time and with love. What I need most are...

Mastic: Something Herbal to Chew On

By Chrissy Moore Mastic is a resin extracted from Pistacia lentiscus cv. Chia L. (Chios mastictree, mastic), which is a...

An Incredible Herb Right Under Our Feet…or Above Our Heads

By Katherine Schlosser For most of us, our garden tools are cleaned and stored, the holidays have passed, and we...

Tasty Tidbits: Celebrate with Tradition and Superstition

By Bonnie Porterfield The tradition of eating Hoppin’ John began on January 1, 1863, when the Emancipation Proclamation went into...