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Fennel: A Multitasking Herb

by Peggy Riccio In the fall, I clip the seed heads and put them in a paper bag. I save...

Patchouli: What Was Once Old Becomes New Again…and Again

By Amy Forsberg You may have a strong reaction to just hearing the word “patchouli.” It seems to be one...

A True Double Mint – Herb of the Month

By Maryann Readal Double mint is the only mint that has both peppermint and spearmint oils, which gives it a...

Award-Winning Four Elements Organic Herbals: An Interview

By Chrissy Moore Do you have formal training in horticulture and/or herb use? Did you have any mentors that particularly...

HSA Webinar: Breeding Better Herbs

by Peggy Riccio

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...

Soursop and Bush Tea

By Scott Aker When the time came to eat the fruit, she asked me to come to the kitchen counter...

Wines from the Gardens and Fields of Scotland

By Catherine MacLennan (This article was originally published in The Herb Society of America’s annual journal, The Herbarist, 41(1975): 37-40....

Starting Anew, Again

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

Dianthus – Herb of the Month – A Plant of Beauty and Meaning

By Maryann Readal Carnations are an edible flower, if they have not been sprayed with chemicals. In the sixteenth and...