1(904)362-3629 [email protected]

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...

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...

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...

The Pleasure of Pomanders

By Pat Kenny There were many types of pomanders. Through the years, spices, essential oils, and green herbs including rue,...

One Man’s Road to Herbal Success: An Interview

By Chrissy Moore BV: I first discovered plants and gardening when I was very young! When I was eight years...

Peru Balsam, the Loveliest Fragrance

By Erin Holden Because of its widespread application, I was surprised to learn that Peru balsam is considered one the...

Celery Seed – The Herb Society of America’s Herb of the Month

By Maryann Readal Cajun seasonings, etc. These tiny seeds pack a lot of punch when it comes to nutrition. A...

Bergamot Orange – March Herb of the Month

By Maryann Readal What do Earl Gray tea, the confection Turkish Delight, the liqueur Bergamia, eau de cologne, and some...