Famous "Herb" Quotes

Herb Quotes

"There's fennel for you, and columbines; there's rue for you; and here's some for me; we may call it herb of grace o'Sundays."
William Shakespeare, Hamlet



“Much Virtue in Herbs, little in Men.”
Benjamin Franklin (1706-1790) Poor Richard's Almanac

"Those herbs which perfume the air most delightfully, not passed by as the rest, but, being trodden upon and crushed, are three; that is, burnet, wild thyme and watermints. Therefore, you are to set whole alleys of them, to have the pleasure when you walk or tread."
Frances Bacon


"Hot lavender, mints, savory, marjoram; The marigold, that goes to bed wi' the sun, and with him rise weeping."
Shakespeare, The Winter's Tale


“Parsley - the jewel of herbs, both in the pot and on the plate.”
Albert Stockli


“Oh, better no doubt is a dinner of herbs,
When season'd with love, which no rancour disturbs
And sweeten'd by all that is sweetest in life
Than turbot, bisque, ortolans, eaten in strife!
But if, out of humour, and hungry, alone
A man should sit down to dinner, each one
Of the dishes which the cook chooses to spoil
With a horrible mixture of garlic and oil,
The chances are ten against one, I must own,
He gets up as ill-tempered as when he sat down.”
Edward Bulwer-Lytton (1831-1891) Lucile (1860)


“Time is an herb that cures all Diseases.”
Benjamin Franklin (1706-1790) Poor Richard's Almanac


An ounce of Yarrow sewed up in flannel and placed under the pillow before going to bed, having repeated the following words, brought a vision of the future husband or wife:
'Thou pretty herb of Venus' tree,
Thy true name it is Yarrow;
Now who my bosom friend must be,
Pray tell thou me to-morrow.'
Halliwell's Popular Rhymes, etc.


“As for rosemary, I let it run all over my garden walls, not only because my bees love it but because it is the herb sacred to remembrance and to friendship, whence a sprig of it hath a dumb language.”
Sir Thomas More (1478-1535)


“The leaves and floures of Borrage put into wine make men and women glad and merry, driving away all sadnesse, dulnesse, and melancholy, as Dioscorides and Pliny affirme. Syrrup made of the floures of Borrage comforteth the heart, purgeth melancholy, and quieteth the phrenticke or lunaticke person.”
John Gerard, The Herball, or General Historie of Plantes (1597)


“Pounding fragrant things -- particularly garlic, basil, parsley -- is a tremendous antidote to depression. But it applies also to juniper berries, coriander seeds and the grilled fruits of the chilli pepper. Pounding these things produces an alteration in one's being -- from sighing with fatigue to inhaling with pleasure. The cheering effects of herbs and alliums cannot be too often reiterated. Virgil's appetite was probably improved equally by pounding garlic as by eating it.”
Patience Gray, cookery author


“If one consults enough herbals...every sickness known to humanity will be listed as being cured by sage.”
Varro Taylor, Ph.D. (herb expert)


Sage cures Everything!!!
"Good for diseases of the liver and to make blood. A decoction of the leaves and branches of Sage made and drunk, saith Dioscorides, provokes urine and causeth the hair to become black. It stayeth the bleeding of wounds and cleaneth ulcers and sores. Three spoonsful of the juice of Sage taken fasting with a little honey arrests spitting or vomiting of blood in consumption. It is profitable for all pains in the head coming of cold rheumatic humours, as also for all pains in the joints, whether inwardly or outwardly. The juice of Sage in warm water cureth hoarseness and cough. Pliny saith it cureth stinging and biting serpents. Sage is of excellent use to help the memory, warming and quickening the senses. The juice of Sage drunk with vinegar hath been of use in the time of the plague at all times. Gargles are made with Sage, Rosemary, Honeysuckles and Plantains, boiled in wine or water with some honey or alum put thereto, to wash sore mouths and throats, as need requireth. It is very good for stitch or pains in the sides coming of wind, if the place be fomented warm with the decoction in wine and the herb also, after boiling, be laid warm thereto."
Nicholas Culpepper, 'A Physicall Directory' (164

This Weekend's Beef Tenderloin

It was wonderful!
Herbed Beef Tenderloin by De Stewart (Herb's and Spice Findlay Market)
2 Whole tenderloins (I do 1 whole tenderloin cut in half. I buy it only at Jungle Jim's and only when it's on sale for $9.99/lb. They trim it up and grind the left over meat. It makes a great meatloaf. I usually pay $70-75, but get a huge tenderloin meal and 1-2 ground beef dinners.This week I made heavenly hamburgers and Taco salad with the ground meat. I also got a quiche out of the cooked meat and Bette took home 2 beef tenderloin sandwiches)Pretty cost effective for the quality!
1 Tbsp. + 1 tsp. olive or canola oil
4 cloves minced garlic
1 Tbsp. dried basil
1 Tbsp. dried rosemary (crushed)
2 tsp. sea salt (fine not coarse)
2 tsp. ground pepper
Tie tenderloin w/ kitchen string every 2 inches.
Combine olive oil and garlic and brush over meat.
Combine basil,rosemary,salt and pepper. Sprinkle over entire roast and let it sit 30 min.
Place on the rack in a shallow roasting pans (fat side up).
Bake 425 degrees until De says pull out at 135 wrap tight w/ foil and let it sit. I go to 160 and wrap and it's still really pink.It con't to cook and the juices redistribute.

Herby Thanksgiving

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Pesto Recipes

Basil Pesto
2 cups packed basil leaves
1 clove garlic
3 Tbsp. pine nuts
1/4 - 1/2 olive oil
1/4 c. grated Parmesan
salt and pepper to taste

Place basil, garlic,and nuts in food processor and pulse until roughly chopped. Slowly add oil in a steady stream w/ the motor running to desired thickness (start 1/4 cup)
Add Parmesan and salt/pepper pulse until smooth
Makes 1 cup

It was great to touch base with the herbies.

Marie brought a recipe from Bon Appetite for
Spinach-Walnut Pesto crostini:
2 5oz. packages of baby spinach, divided
1/2 cup walnuts
1/2 cup Pecorino Romano (plus some for garnish)
2 Tbsp. fresh lemon juice
2 cloves garlic,chopped
1 red jalapeno chile, seeded and chopped
1/2 cup extra virgin olive oil
20 1/2 inch thick baguette slices
Place 1 pack (5 oz) spinach, walnuts, 1/2 cup cheese,lemon juice, pepper, and garlic in food processor. With machine running add 1/4 cup olive oil:process until spinach is coarsely chopped. Add remaining spinach and slowly add another 1/4 cup oil, processing until a coarse puree forms. Transfer to a bowl and season with salt and pepper. (Can be made the day ahead of time: Cover and chill)
Preheat oven to 350 degrees. Arrange bread in slices in a single layer on a rimmed sheet. Bake until lightly toasted turning once midway (about 10 min. total baking time). Cool. Spoon generous amounts onto each bread slice . Garnish with shaved cheese.

We also discussed how to freeze pesto (place in clean, tiny ball mason jars and cover the top with olive oil to form a fine layer). Freeze for 6 months (although I have used it frozen at 1 year out and it was fine. Not what I am recommending, just what I have done.
Uses can be on pasta, on breads, or IN pasta if you make your own. Great way to preserve those tender herbs. There are all forms of pesto. Mint/cashew,cilantro, etc. It doesn't always have to be basil. And if you need mint, I know of a lady who has 3 acres of it named Rita.............

Finally A Meeting!

Cracker Barrel today at 5 pm. I'm bringing the pesto! I'll post minutes soon.

5 Things..............

5 Things You've Eaten and Think that Everyone Should Eat at least Once Before They Die. I won't force my culinary opinions on anyone so my take on this is:

Five Things I'd Like To Eat Again (It's too morbid to bring death into this)

1. Fried Catfish from Cracker Barrel
2. Rita Heikenfeld's White Bean Italian Soup
3. Giuseppe's Pizza from North Canton....it's worth the drive!
4. A French 2 Step sundae from Aglameisi Brothers in Oakley (2 scoops vanilla with chocolate whipped cream and chocolate syrup drizzle)
5. A steak made by a Jeff Ruby Restaurant (I prefer The Precinct)

Now it's your turn. What is your favorite?

Evolution of Treatments

2000 B.C. - Here, eat this root.

1000 A.D. - That root is heathen. Here, say this prayer.

1850 A.D. - That prayer is superstition. Here, drink this potion.

1940 A.D. - That potion is snake oil. Here, swallow this pill.

1985 A.D. - That pill is ineffective. Here, take this antibiotic.

2000 A.D. - That antibiotic is artificial. Here, eat this root.

Mt. Rumpke

This week I got to visit Mt. Rumpke (a.k.a Rumpke Dump) in Colerain. I found it fascinating to see compost made.

Garden Progress

I've had my worst gardening year ever! Only the herbs lived. Everything else (that I didn't kill with baking soda) became too wet or the bunnies ate it. But the Mandavilla is gorgeous, as it likes water.
"Karen....did you say baking soda?"
" Yes I did!" I reply proudly. I should be more ashamed. The bunnies were just devouring my garden. My neighbor is feeding them trying to get them to leave my yard alone. She has such a good heart. She doesn't realize they'll just replicate to the food supply. They set up shop in my garden. I recall Ron Wilson (Natorps) saying to put rabbit/deer repellent on. It didn't work. He warned it wouldn't stop them if they were really hungry. Then I recall dusting the foliage with a white powdery substance last year (cornstarch) I grabbed the baking soda instead! What was I thinking? Everything that the bunnies were eating shriveled up and turned brown....that'll teach those bunnies! The comfrey and black eyed Susan's forgave me and regrew. The spaghetti squash and giant pumpkin did not. I have learned. The bunnies have not. I'm wagering they'll be back. My dog loves chasing them, but if he caught them I'd just be sick.
So I am rethinking my garden for "next year". There's always next year. I love next year's garden already. It's so lush, and no bunnies!

We Learned Something!

Today some of us got to attend the "Canning, Freezing and Preserving Food" seminar from the Kenton County UK Extension Program. Such nice people. We learned some very important tips and learned how to enter an item in a fair. I've been to one fair in my life, so it was amusing. Did you know first place gets $6 and a blue ribbon? Jeanne made great orange pecan shortbread cookies! Kathy accuses us of being more of a cooking club than an herb club. This post makes me think she may be on to something!

Black Raspberries

I just came home from picking black raspberries at Stoke's Berry Farm in Wilmington Ohio. I couldn't ask for more pleasant berry picking weather. The wind blew my hair and I looked a little wild as I emerged from the berry patch. It felt as right as rain!
I used the Ball book for jam , but this time I used my new 8 quart pressure cooker to can, instead of a water bath method. WOW! I may never use the water bath method again!I loved it.

Berry Picking

It's Berry Picking Time!

I grew up in this area, and have always berry picked. I thought I'd include some places to pick. Right now strawberries are ready, and after 6/20 Black raspberries will be ripe. Here are some Local U-Pick places:
My Favorite: Dale Stokes Berry Farm, 2822 Center Road, Wilmington. 937-382-4004. 8 a.m.-dark daily. Late May to July: strawberries. Late-June to early July: black red, purple and yellow, August and September: red, purple and yellow raspberries. Containers provided. I-71 to Ohio 73; drive east to Williams Road; turn left, then right on Center Road to farm. Visit stokes berryfarm.com. I think they'll have blackberries,too but will ask when we go up Sunday!

Iron's Fruit Farm is the closest. They also have a fun corn maze in the fall!Irons Fruit Farm, 1640 Stubbs Mill Road, Lebanon. 513-932-2853. Call for picking times and availability. Mid-June: blueberries. Mid-July: Green beans, tomatoes. Mid-August: red raspberries. Mid-September: apples. Late September and October: pumpkins and gourds. Containers provided. I-71 to Ohio 123; go north toward Lebanon; turn left on Stubbs Mill Road and watch for signs about 2 miles on the left. Visit www.ironsfruit farm.com.

A&M Farm Orchard, 22141 Ohio 251, Midland, 513-875-2500. 8 a.m.-8 p.m. Monday-Saturday; 1-8 p.m. Sunday. Call for fall hours. Early June: strawberries. September to October: apples and grapes. Containers provided. I-275 to Ohio 28; through Blanchester to Midland in southeast Clinton County; south on U.S. 68 to Ohio 251. Farm is 1 mile east.
Barn 'n' Bunk Farm Market, Ohio 73 and Wayne Madison Road, Trenton. 513-988-9211. Call for hours and availability. Late May: snow peas. Late June to August: half runner beans, stringless beans, greasy beans and Roma beans. I-75 to Ohio 63; go west on Ohio 63 to Ohio 4; north on Ohio 4 to Ohio 73; west on Ohio 73. Farm is near Ohio 73 and Wayne-Madison Road.

Barrett's Strawberry Farm, 11434 Fairfield Road, Leesburg, 937-780-4961. 8 a.m.-dark daily. Early June: strawberries. Containers provided. I-275 to Ohio 28; go east to Leesburg in north Highland County; turn right on Ohio 771; continue 1 mile; turn right on Fairfield Road. Follow signs to farm.

Bergefurd's Farm Market & Greenhouse, 234 Ohio 350 West. Corner of U.S. 68 South and Ohio 350 in Clinton County. 937-383-2133. 9 a.m.-5 p.m. Monday-Friday; 9 a.m.-6 p.m. Saturday and Sunday: call first, as berries are limited. Late May/early June: strawberries. Late September: pumpkins. Montgomery Road north through Morrow to Ohio 350; turn right. Or, take Ohio 28 through Blanchester to U.S. 68; turn left.

Bet-ter Farms, 1971 Sicily Road, Mount Orab. 937-446-2593. Opens 8 a.m. Monday-Saturday; closed Sunday. Call for closing hours and picking status later in the day. Early June: strawberries. Containers provided. I-275 to Ohio 32; go east to Sicily Road past Mount Orab; turn left. Farm is a little more than 3 miles, in southwest Highland County.

Blooms & Berries, 9669 Ohio 48, Loveland. 513-697-9173. Daily. Call for hours, picking times and availability. Late May: strawberries. October: pumpkins. I-71 to Ohio 48 exit (Lebanon); south on Ohio 48, through Maineville. Farm is on the right, about 2 miles south of Maineville.

Blooms & Berries, 10900 Loveland Madeira Road, Loveland. 513-697-9173. 11 a.m.-6 p.m. Tuesday-Sunday, July 1-Sept. 1.

Hidden Valley Fruit Farm, 5474 N. Ohio 48, Lebanon. 513-932-1869. Call for availability and picking times. Early to mid-June: strawberries. Mid-late June: blueberries. Early July: early apples. Late June to mid-July: red raspberries. Mid-July: green beans. August: sweet corn and pears. August-September: apples and Concord, Fredonia and Niagara grapes. September-October: apples and pumpkins. I-75 to Ohio 122 exit (Middletown); east 7 miles to Ohio 48; north 2 miles to farm.

Robert Rothschild Farm, 3143 East Ohio 36, Urbana. 800-356-8933. Tours available. Call for hours and availability. Mid-August to mid-September: red raspberries. I-75 to I-675 (near Dayton); east toward Columbus; take Ohio 68 north and follow signs to Urbana, in Champaign County; at the traffic circle in town, turn right on Ohio 36. Farm is on the right, about 3 miles east of Urbana.

Rouster's Apple House, 1986 Ohio 131, Milford. 513-625-5504. Call ahead for picking times and availability. Late June to August: blueberries. Late July: thornless blackberries. Containers provided. I-275 to exit 59-A (Milford Parkway); follow parkway onto Ohio 131. Farm is 6 miles beyond intersection of Ohio 131 and U.S. 50. Blueberry plantation is on the right, 500 yards before the apple house.

Spaeth Farm, 1469 South Ohio 741, Lebanon. 513-932-2151. Call ahead for availability and picking times. Early June: strawberries Mid-July: green beans and sweet corn. I-71 to exit 25 (Kings Island); left on Ohio 741. Farm is on the left, about 5 miles north. From I-75 north, take exit 29 and turn right on Ohio 63; turn right on Ohio 741. Farm is on the right.

Strawberry Patch, 6815 Hamilton-Mason Road, West Chester Township. 513-777-3642. Call for hours and availability. Through June: strawberries. I-75 to Ohio 129; go west to Cincinnati-Dayton Road; turn left and follow to Hamilton-Mason Road; turn right. Farm is less than 1 mile on the left.

Windmill Farm Market, 1454 E. Ohio 73, Springboro. 937-885-3965. Call for availability. October: pumpkins. I-71 to Ohio 73; follow signs. Farm is on the right, 5 miles west of Waynesville and 3 miles east of Springboro.

Say ALOE to April

Although not an herb we picked ALOE to be our healing herb for April. We are getting ready for the sunburns in the garden!
Yesterday Jeanne and I went to a lecture with Rita Heikenfeld (www.abouteating.com)and Ron Wilson of Natorps. I blurted out illegal things to do to a Canadian goose nest and cruel things like salting slugs. (I believe Ron and I were the only inhumane ones there as we quite enjoyed the gasps of the women in the garden club!) Jeanne made me so proud as she hobbled along on crutches. What a trooper. Last night I threw some parsley on my salad like Rita said and it really does wake up a boring iceberg salad! The family loved it.
We are meeting at EQ 4/24 for a quickie Fr. Bistro lunch then heading to either Findlay market,a specialty chef shop, or Krohn Conservatory. Each has their value. Findlay market offers De Stewart's spice shop. Who wants to taste dried hibiscus?! Yum. Or Marie has access to a specialty shop for retail cooks! I would love to see the "forbidden" tools! Or Krohn Conservatory.... did you know there is a very knowledgeable man who is there every Thursday who walks around and tells you about the plants? He made the arid cactus room come alive w/ information on our last visit. I want to stand before the cocoa bean and hear him tell me of it's greatness! (I may tell him,actually, he was quite thin) So we haven't quite settled on our options, but how exciting to have so many!

Cardamom in March

We learned about CardaMOM and wolfbane this month. We had a soup swap. Jeanne made split pea, Kathy made "hug-yo-momma chili", Marie made roasted red pepper and I made a pumpkin-pear soup. Kathy made cardamom couscous, Marie made cardamom bread, I made cardamom walnut cookies and Jeanne brought a pumpkin maple spread. Very good food! Kathy's husband made a garden box for early,rabbit proof gardening called "salad in a box". I cannot wait to get started! In April we are meeting at Krohn Conservatory and seeing what well manicured herbs look like!

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