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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...

We Tried It: Evive Frozen Smoothie Cubes, the Canadian Brand Shaking Up the Smoothie Game

When people say, breakfast is the most important meal of the day, I dont think they were taking my meal...

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...

Understanding Plant Variety Protection

By Mara Sanders, Plant Variety Examiner Imagine that you are a plant breeder at an Agricultural Extension Office at a...

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...

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...