Essential Herbal EXTRA for Jan/Feb 26

The subscriber-only Extra went out today.  We've been struggling to keep the Extra from turning into a full sized issue, so I was ruthless this time!
Even so, there's lots in there to hold you over until the next issue goes out February 20th!

 The contents include:
A note from the editor (me - heh), and an explanation of the cover picture starts it off.  
A recipe for a good cough or sore throat syrup...
Instructions for making a germ-busting spray...
An article about adding different textures and heights to the garden...
AND
A how to get started cooking with herbs, including which herbs to add to what foods.
Of course there's a word-find puzzle, too.

In order to receive the EXTRA, you need to subscribe.  Between now and Feb 15, subscribe and get both!   

All About Nutmeg (with Recipes!)

All About Nutmeg

Mary Ellen Wilcox - The Essential Herbal Jan/Feb 2014

     Nutmeg is not only a fragrant and delicious spice, but it comes from a very versatile evergreen tree.  The nutmeg tree (Myristica fragrens) can reach heights up to 60 feet, and at maturity (approximately 25 years) a healthy tree can yield about 1500 nuts each year.  No part of the nutmeg harvest is wasted.  In Grenada, W.I., where 40% of the world's nutmeg is grown, the nutmeg producers use all parts of the plant.  The outer peach-like fruit is used for making jams and syrups.  Inside this fruit is a hard outer shell which holds the nut.  This shell is encased in a lacy scarlet net.  This net is nutmeg's sister spice, mace.  The nutmeg and mace are ready to harvest when the outer fruit is ripe and splits.   Next the mace is removed and the hard shell is cracked, exposing the nut.  These cracked casings are used as mulch in gardens or added to driveways.  The aroma is pleasant when walked upon, and is enhanced by soft rains.  The inner nut is finally reached and dried.  This is how nutmeg comes to us.

photo via Pixabay

     The wonderful scent of nutmeg may be what began its popularity.  In 1190 when Holy Roman Emperor Henry VI visited Rome, this little known spice was used to fumigate the streets.
     Before Magellan discovered the Spice Islands in 1521 food in Europe was bland, even for the wealthy.  Along with the spice trade came new ways of flavoring foods, and the idea of something that came from an exotic far-away place was intriguing.     Fashionable Ladies would carry nutmeg sachets, or wear the whole nutmegs caged in fancy silver pieces around their necks.  This was a sensible answer to dealing with an age of poor personal hygiene, and odors caused by open-air operations such as tanneries.
     The competition for the spice trade was serious.  Smugglers of the exotic nutmeg could be put to death.  The Portugese monopoly in the 16th century was so protected that it is said that they would distribute phony charts of the seas surrounding the Spice Islands, hoping that competitors would sail into dangerous waters.
     Into the 17th and 18th century nutmeg's use continued to gain popularity.  In clubs and taverns well-dressed gentlemen would carry nutmegs and graters.  A bit could be grated into beers and grogs to enhance the drinks.  In America the nutmeg rage was also on.  Early cookbooks included more recipes containing nutmeg than any other spice.

     Nutmeg is available to us as a ground spice or as the whole nut.  Grating your own fresh nutmeg is far superior to using ground nutmeg.  Nutmeg graters are readily available, and it is definitely worth having one!
 
Valentine's Day Nutmeg Sugar Cookies
   Use a heart-shaped cookie cutter, or one of your favorites.
3 cups sifted flour
1 tsp. baking soda
1 tsp. freshly ground nutmeg
1/2 tsp. salt
6 tbsp. butter or margarine, softened
6 tbsp. sugar
1 egg
1/2 cup honey
1 tsp. vanilla
     Preheat oven to 375 degrees.  Grease cookie sheets.  Sift together the flour, soda, nutmeg and salt.  Set aside.  In a large bowl, cream butter well and gradually add the sugar, beating until light and fluffy.  Mix in the egg, honey and vanilla.  Stir in the dry ingredients.  Chill the dough thoroughly.
     Roll the dough out to 1/4" thickness and cut out with the heart cookie cutter.  Bake for 10 minutes, or just until golden.  Cool and store in an airtight container.
     Note:  The honey gives these cookies keeping quality.
 
Nutmeg Pound Cake
1-1/2 cups unsalted butter
3 cups sugar
2 tsp. freshly grated nutmeg
5 eggs
3 cups unbleached flour
1/2 tsp. baking powder
1 cup milk
     Preheat oven to 350 degrees.  Grease and flour 2 loaf pans.  Cream butter and sugar in a mixer.  Add the nutmeg.  Scrape the sides of the bowl.
     Add one egg at a time, mixing after each.
     Mix flour, baking powder and salt in another bowl.
     Alternate, adding the flour mixture and the milk until all is incorporated.  Do not over mix.
     Bake at 350 degrees for 55 minutes to 1 hour.  Test for doneness in center with toothpick.
     A bundt pan can be used instead of the loaf pans.  Increase baking time to 1 hour and 15 minutes.  Test for doneness.  Cool cake, then loosen sides with a knife to remove.
 
Pumpkin Soup
5 cups pumpkin
8 cups "chicken-apple" stock
   (3 cups chopped apples +9 cups chicken broth - simmer for 15 minutes, then strain.)
1-1/2 cups heavy cream
1 tsp. freshly ground nutmeg
1/2 tsp. ground cinnamon
1/2 tsp ground allspice
Ginger snaps (optional)
     Prepare the "chicken-apple" stock.  Combine the pumpkin, stock, heavy cream and spices.  Heat for about 15-20 until quite warm, but do not let boil.
     Spoon into bowls and top each serving with crumbled ginger snaps, if desired

January February 2026 Essential Herbal - Year 25!

 The newest issue is out and as always, we are a bit awed by the stunning variety and amazing willingness to share exhibited in these pages. 

This is our 25th year!!! 
Anybody who ever took a soap class with my sister and me probably listened to how we started making soap from an article in a magazine.  It took us weeks to figure out why it wasn't working out (although we still don't know exactly), and mainly it was that the topic of soapmaking is much more than a 2 page article can convey.  One of our goals at TEH is to try to be certain that instructions are clear enough to be followed, and if needed, we'll write additional info to go with it.  That's a rarity, though.
  
Subscribers from the early days might be scratching their heads and remembering it differently. I distinctly recall an article on flower essences that never got to the point, and perhaps a few others with incomplete instructions.  Problem was that back then I didn't always know. To be fair, I was familiar with traditional homeopathy, but that is a different process from flower essences, and neither was widely known all those years ago (in the muggle world).

Oh I've learned a lot in the past quarter century.  I still cringe thinking about the recipe Cindy Jones sent for Tabbouleh, and I wrote back because (thinking tabbouleh was a grain) I didn't see it listed in the ingredients.  She graciously ignored my email.  

I intend to continue committing faux pas, and it's even more interesting with my sis Maryanne encouraging and committing her own.  Our motto:  If we can do this, anyone can!

Here's the cover and table of contents:

Table of Contents                                                                    SUBSCRIBE

Crossword, Fresh Slate 2026                                                               single issue 
Herbs and nature in winter are featured.

Field Notes from the Editor
Beginning our 25^th year, and so much gratitude to our contributors!   
     
About the Cover
In the cool quiet days, we notice different things.  
                          
Turmeric, 2026 Herb of the Year, Kristine Brown RH(AHG)
Magnificent monograph that includes dyeing, tincture recipe, oil infusion, and paste!     

Cooking with “Pantry Herbs” When the Garden Sleeps, Marcy Lautanen Raleigh            
How to pep up everything with dried herbs?  Marcy has her ways! 
 
Welcome 2026 Word Find          
Finding winter in words

Do You Need a Kitchen Witch?  Jackie Johnson
I mean, who doesn’t, right?  Learn about why you need one, and then follow the instructions to make your own. 
           
Wild Mountain Fire Cider, Connie Byers                
Fortify your Fire Cider with plants that are regional to you.  

Herbs for Healthy Creative Exploration, Jessicka Nebesni
Experiment with some herbs that can help your creativity flow.  
               
ESCAPE FROM IT ALL, Melissa Steele
A garden sanctuary can be created in many ways, from a small corner, to a bench under a tree, to a magnificent area to relax in.  Get some ideas here.  

BOOK REVIEW - Geneology of Plant Foods by Nathaniel Altman               
Tina (resident forager and adventurous eater) writes about all of the wonderful reasons this book is a great addition to the plant lover’s bookshelf.

Ask The Aromatherapist, Janet Gutierrez MS
There are lots of hows and whys when it comes to blending essential oils for our creations.  Is it different for physical vs emotional wellbeing?  What is the recommended dilution?  All in this article.

A Mugging in the Kitchen! Alicia Allen
It’s no mystery how convenient it can be to cook in a mug, especially when cooking for one.  Alicia has a slew of options to try that are good main dish choices.     
   
From Folk Method to Informed Extraction, Susan Hess
Why and how we use different methods to create herbal medicines. 

Meet our Contributors
Puzzle Solutions

Wrapped Sassafras Trees

This morning I awoke to a winter wonderland, and looking out the back door the snow cover branches reminded me of an article from back in 2008.  At the time I didn't really think the branches in the article looked like snow, but over the years I have come to realize that they really do evoke the memory of snow covered trees.  It's really surprising to me that I think of that article almost every time we get a particularly beautiful snowfall.
Here's the article:

WHITE WRAPPED SASSAFRAS TREES
Susanna Reppert, TheRosemaryHouse.com

Having grown up with an evergreen tree every year at Christmas time, the idea of a sassafras Christmas tree intriqued me.  So when I had a chance to meet with Earlyn Repman of York, PA who keeps this early Christmas tradition alive I just knew I had to go see it.  So I loaded the family in the van on the Sunday before Christmas last year to go to view the grand wrapped Sassafras tree.  

While Ms Repman has other trees in her home, a red,white and blue tree and a tree decorated in gingerbread,  the main feature in the house is the  7 foot in circumference sassafras tree.   She feels that traditional green trees  can't compare in beauty to the twinkle of lights on the "snow", glitter of icicles and the openness that allows you to see every ornament throughout the tree. 

2008 photos were different...

Sassafras is the preferred tree because of the shape of the tree.  She marks the tree in the early spring before it has any leaves on it and when she can see the shape very well and then in late fall she will go out and gather the tree.  Sassafras not only has a nice full shape but also provides the strength needed and it is pliable to work with while wrapping.  

Some of the tree branches are first reinforced and tied to the trunk with wire because as it dries out it will weaken.  Then the wrapping begins.  The tree is wrapped in strips of white cotton, not batting as it is too heavy.  The white lights are wrapped in with the white cotton so that you do not see the wires.  On the 10 foot high, 7 foot round tree, the wrapping takes 16-17 hours.   This large tree also holds 4,000 old leaded icicles, which she saves from year to year and 758 ornaments.  

The National Christmas Tree Association website lists a history of Christmas trees. According to their history, in the early 1900's, over harvesting of evergreen trees had caused their numbers to dwindle considerably. Conservationists were concerned and magazines began to promote the use of an artificial "snow" covered tree, consisting of a branch of a deciduous tree that would be wrapped in cotton.  

 
Ms Repman with one of her trees.

According to the National Christmas Center in Paradise, Pa., early settlers would wrap sassafras trees in cotton batting then decorate them with ornaments. In fact, you can see a cotton wrapped tree at the National Christmas Center (as of 2025, the Center has moved to Stone Gables Estate in Elizabethtown PA).

Earlyn Repman’s mother used a wrapped Sassafras tree and now Earlyn’s daughters are continuing the tradition as well.  A fun idea that is very sparkly and the ornaments do hang very straight on the branches and are easily seen throughout the tree.  But I must say I  did miss the smell of the fresh cut evergreen tree.

Essential Herbal November/December '25

 I'm a little late posting this, but it's all for a good reason that I'm not allowed to talk about.  Plus, the minute I got it emailed out, we plunged into some very large wholesale orders, which were a nice surprise!  It is another great issue, wrapping up our 24th year.

Looking over the contents, it looks a little food heavy, but there is plenty to keep more serious herbalists engaged with the Black Walnuts, Fireweed, Aromatherapy, and the Mustard Plaster.

The Table of Contents:

Crossword Puzzle - Gather Together 
Words and ideas that are warm, cozy, and healing. 

Field Notes from the Editor, Tina Sams
The ups and downs in the garden this year, and already thinking about next year.  

Make a Fall Garland for Your Kitchen, Marci Tsohonis 
Spices and fruits dried and strung together to make a pretty fall decoration.

Bountiful Black Walnut, Kristine Brown, RH(AHG)
All about Black Walnut and info on dyeing with it.
The story of Black Walnut's creation.
Black Walnut Fungal Soak 

Mint to be Together, Alicia Allen
Delicious dishes that feature Mint.
Strawberry Jalapeno Chocolate Mint Scones
Minted Egg Bites
Herbed Pasta with Sausage and Mint
Minted Baked Vegetables
Sweet Jalapeno Corn Bake
Maple Bourbon Mint Sweet Potatoes 

Rosemary All around the Home, Barbara Steele
Rosemary can be pop up in different rooms in the house.
Italian Seasoning 
Moth Repelling Potpourri
Advent Potpourri  

Winter Holiday Treats, Barbara Steele
 Orange Marmalade Cookies and Glaze
Mulling Spices
Mulled Cranberry Punch

Word Find - Settle In 
Warm Autumn items  

Getting Plastered Granny’s Way, Susan Hess 
Mustard plastered, silly!  Clear, concise instructions.  

Fireweed, Jackie Johnson ND
There are lots of good reasons to encourage fireweed to grow nearby.

Ask the Aromatherapist, Room Sprays, Janet Gutierrez MS 
Essential oils vs Fragrance oils and 
instructions to make Seasonal Spritzer Spray

12 Herbs & Spices of Christmas, Marcy Lautanen-Raleigh 
Rosemary Citrus Simmer 
Holiday Spice Tea Blend 
Peppermint Cocoa Tea 
Bay leaf and Mushroom Wild Rice Pilaf 
Winter Thyme Tea 
Lavender Soak
Herbed Stuffing Salt 
Anise Hyssop Sugar 
Holiday Herb Dip 
Cozy Sleepy time Bath Blend
Holiday Herb Dipping Oil Blend 
Holiday Pomander Idea

All Washed Up, A Series by The Twisted Sisters 
The tale of the nasturtium soap and the engagement that didn't happen. 

Herbal Holiday Treats, Kathy Musser 
Lavender Orange Biscotti  
Peppermint Shortbread 
Herbed Spiced Pecans 
Rosemary Orange Drop Cookies

Meet Our Contributors 

Puzzle Solutions

 SUBSCRIBE!
or Single Issue Only

What's not to like?  Get yours today!

Sept/Oct '25 EXTRA!

 Subscribers get some exclusive content during the months we don't put out a regular magazine.  The Extras are always different, but we try to put a medicine, a food, and a craft, along with word puzzles.

This Extra is no different.  

 Inside, we tucked a great article about nettle seeds from Amy Jeanroy.  

There's an article about Floral Absolutes, as an introduction to a new book.

We share a funny way to wreck a batch of swirled soap, in a Twisted Sisters, All Washed Up segment, and then a delish pasta salad starring orzo and olives.  

 

We round it out with a crossword and a word find.  

To get this Extra, you need to be a subscriber during the window between now and October 15th.  It's easy to do - Click HERE  and as soon as you purchase the subscription, the first magazine will arrive.  Then, shortly thereafter, I'll email the Extra to you.  Simple!

Bob Schwartz, a great big brother

 Bob Schwartz - off to the next great adventure - 8/9/2025

To TEH readers,
We've been going through the motions since June.  Some of you may have noticed.  
We gave Bob a send off a few days ago, and are starting to get back to work.  

Dessert at Maryanne and Bob's 50th anniversary lunch.

I've been thinking about this post for a month because I want to take a moment to honor Bob in my own way.  After a couple years living with stage 4 cancer, it finally got him.  If you knew Bob, you'd know that if anyone could will himself to keep going, it was him.
  

Outstanding in his field (his favorite joke)

He was rarely defeated and any loss ended in a better situation - even if it was just not always immediately clear.  He was my sister's husband, and when he married my sister, he married the family.  There isn't a one of us that he didn't swoop in and rescue a time or two.  Our mom, who raised 5 of us alone, breathed a sigh of relief for the first time in about 20 years.

Bob and Rudy patrolling the tree farm at the end of a day on the "frogmobile." 
It's green, and the farm is Frog Hollow, so it makes sense, right?

He was one of those rare people who say they want to do something, and the next thing you know, he was doing it.  Sometimes you got to go along on the adventure.  That could be travel, learning to fly, trying a new food, or plowing a field, raising game birds for release, or the renowned "box of ducks" and everything in between.  He was always up to something. 

Hamming it up at NASA

I don't want to be hypocritical, so it's been an interesting lesson that the things that made me love him were also the things that annoyed me. It took me years to learn not to ask for anything to be done until I was fully dressed and ready to get out there and assist.  Once the words were uttered, the clock was ticking, and within minutes I'd hear the frogmobile roaring up the hill. There was such a thing as "Schwartz time," and we were all living in it.  He was the sun we revolved around.  One just needed to learn how to navigate.  We're learning to work in the semi-darkness right now, but we'll get there.

Driving his restored Model A Ford always made him smile.
A-OOO-Ga!

He was driving a tractor and working in the fields while he could still show his age in fingers.  He was a tractor virtuoso, and so it was fitting that the last day he was mobile, he used a small ladder to climb on the tractor and retrieve one of the riding mowers from a sinkhole in the yard.  That same level of finesse applied to his years of hot air ballooning around the east coast.  He won contests in that balloon, because in spite of the fact that for the most part the wind is in charge, he learned how to work with it instead of against it.

Hot work on the farm in his younger days.

He taught me to drive after many had given up.  I was convinced I couldn't do it, but he was having none of that.  Later he taught my daughter to drive a truck with a manual transmission, and somehow she learned that there was nothing she couldn't do.  I'm not sure if the kids who had him in their lives know just how he instilled strength and capability in them. He never asked for anything in return.

Molly and her "Bobbo"

In his later years, he struggled with the results of strokes.  He learned to use his left hand, and didn't let anything stop him - but he withdrew from a lot of us.  In some ways, COVID gave us more time to be with him.  We were a pod here on the farm, and found ways to celebrate and enjoy ourselves in spite of what was going on.  When his cancer was diagnosed, we stuck together and did what we could to support him and keep him happy.  Mostly that meant a LOT of good restaurants.

There were a few wonderful, fun days between the hospital and in-home care.
This is when Maryanne returned from an appointment
to find that I'd served Bob a buffet of junk food - because
why not?

This past summer is a blur of hospital, home care, and inpatient hospice.  Through it all, he handled it like he handled everything else, his kindness and humor shining through to the very end.  

Thanks for everything, Bob.  You did a great job.  See ya around.