By Karen O’Brien At this time of year, people often investigate remedies for winter ailments, be it the flu, colds, or even just warming brews. Many herbalists make a version…
By Jen Munson, HSA Education Chair Chocolate: food or medicine? For centuries, chocolate was consumed primarily as medicine. Cacao, from which chocolate is derived, was the basis for prescriptions promising…
By Maryann Readal The spotlight is shining on parsley this month. Parsley (Petroselinum crispum) is The Herb Society of America’s Herb of the Month for January and the International Herb…
By Amy Forsberg Last week we looked at some of the beverages important to a Trinidad Christmas. Now let’s talk about some of the foods and the special ingredients needed…
By Maryann Readal Cinnamon is the name for several plant species in the laurel family (Lauraceae). It is a small tropical evergreen tree with aromatic leaves and bark. The spice,…
By Matt Millage It never ceases to amaze me how much tea is consumed daily. An estimated 2.16 billion cups of tea are drunk every day around the world, which…
Sponsored by The Herb Society of America’s Long Island Unit by Jen Munson, Education Chair Nootropics is a trending topic. Nootropics (pronounced noh-a-trop-iks) includes drugs, supplements, and plants that may…
By Maryann Readal The tamarind tree (Tamarindus indica) is one of many tropical herbal trees. Its leaves, bark, wood, roots, and fruits have many uses. The tamarind tree is also…
By Keith Howerton The chef looked up at me, astonished, with a crumpled up Genovese basil leaf in his hand. “Oh my god, that smells fantastic,” he said, laughing and…
By Maryann Readal If you grow roses, plan now for rose hips. Simply leave the spent flowers on your rose bushes after their last bloom of the season. Do NOT…