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HomeMy WebLinkAboutClinton News-Record, 1985-10-02, Page 19Cli Ne ww )11i ►4ATINO.THE BLVF1i STANI)AHD-THE BAYFI LD BUGLE SECOND SECTION WEDNESDAY, OCTOBER 2,1985 TWENTY-FIVE VARIETIES 'Magica 1 powers of her By Alan Rivett BLYTH - The term herbalist conjures up images of medieval medicine men stirring various roots, berries and leaves into a giant, boiling cauldron. The outcome would be a foul-smelling elixir guaranteed to cure everything from beri-beri to ingrown toenails. Today, the use of herbs for medicinal • purposes is still widely accepted. Many health food stores throughout the province still stock these magical weeds that are porported to have special healing qualities. The herbalist is also no longer a mysterious medicine man. But, one of the select few who are well acquainted with the various types of herbs in order to sell them by the pound to health food stores. One of these elite few herbalist is Frank Sanders of Blyth. For most of his 66 years, he's been involved in growing, drying and selling herbs. In his backyard, 25 different varieties of herbs grow in his large garden. Also, a oreenhouse.serves as his drying station. The erbsare enclosed under black, heat gathering plastic sheets with a fan serving to move the hot air evenly over them. Inside his house, dozens of thick books' on the subject of herbs attest to his extensive knowledge of the cure-all plants. , Mr. Sanders is no newcomer to the herb business. He began growing the plants in Holland as a source of income before his family moved to Canada in 1958. He kept some herbs on his Morris Township farm but became more, active in growing them after his retirement to Blyth in 1979. Now, he supplies .various health food stores in London, St. Thomas and Goderich with the herbs he grows in his backyard. He planted his new crop of herbs this fall which illicited .many an inquisitive stare from the neighbors, he says. He's a firm believer in the medicinal powers of the herbs and says he owes his good health to the use of the' plants. While there, his wife serves a tea made of alfalfa, Lovage, Lemon Balm, Skull Cap and. Mint which, surprisingly, has a sweet taste. "It's better for you than Coca-Cola or,coffee," he says, adding that the mixture serves as a blood cleanser. However, he thinks too many people use herbs on a short-term basis and expect it to work. He says people have to use it for a while in order for it to take effect. "Most people like to see it as an aspirin where as soon as you take it, it works. Herbs work slower and are meant to work over a longer period of time," he says. , He says the demand for the herbs is great. The health food stores are demanding more and 'more different variety of herbs which keeps him busy year round. •"It's really picking up. People are really getting health conscious. The variety of herbs that the food stores carry is amazing," says Mr. Sanders. ' Many unique and interesting stories are perpetuated over the years as to the healing powers of certain herbs. One of these stories involves' the herb nettle, a grass -like plant with little prickly ends that sting when touched. According to Mr. Sanders, the plant serves as a treatment for rheumatism. For it to work on a knee with rheumatism, it is struck with the nettle until the stinging sensation it causes ceases. The burning feeling of the stinging nettle will promote healing in the area., ' •A walk, through Mr. Sanders' garden reveals that no ordinary vegetation grows here. Instead, rows and rows of herbs with peculiar • names are allowed to sprout upwards. . The first plant he points out is a poke root which has an effect on skin cancer, says Mr. Sanders. . "For the first week, it makes it worse. But, soon after, the redness disappears and ' the skin begins to peel," he said of the big, leafy plant. He reached down and rips another leaf out of the ground. The herb called sweet cicely emits a licorice -like scent and is used as a sugar base for diabetics, he says. Also interspersed in the garden are plots of the more common kitchen herbs such as sage and parsley. He says parsley is one of the oldest kitchen herb with medicinal uses, being over 2,000 -years -old and can be used as a diuretic which helps urine flow. One of the weirdest requests he has ever had for herbs is from a dealer who wanted five pounds of ragweed which, as any' allergy sufferer can tell you, would be better suited for a bon -fire than on the shelves of a health food store. Mr. Sanders said he knows Oa no medicinal uses for ragweed. Besides the greenhouse, he also uses his garage for drying the herbs. Also in the garage are two machines used to cut the herbs into small pieces. One machine, an electic chopping device, is used to cut the drier stocks while a homemade cutter is used for the green, leafy herbs, said Mr. Sanders. While his knowledge of herbs is great, Mr. Sanders says he doesn't like to prescribe the remedies for which the herbs can be used. "I have no medical education, I get my knowledge out of books." He says it's always been just a hobby for him, but now in his retirement it's a sort of great enjoyment and a little extra income. "I'm doing what I really like to do. It keeps me eating and sleeping well," he says. Frank Sanders examines an herb called comfrey which is drying in his garage on special racks. Mr. Sanders sells his many varieties of herbs to a number of health food stores in the area. (Alan Rivett photo) Put herbsiri your garden 'Although vegetable gardening has become tremendously popular in recent years, herb gardening still lags behind. This may be due to the misconception that these "exotic'' seasoning plants are more difficult to grow. Growing herbs, as a rule, requires no more skill or special conditions that most vegetables. Generally speaking, herbs grow best in full sunlight, ina protected location, on well - drained, sandy -loam soil, away from com- peting plants. The plot need not be large - only a few plants are necessary to meet most home requirements. High fertility is not important. In fact, most herbs produce more of the essential oils needed for flavor and fragrance, on less fertile soils. If you wish to fertilize, apply an organic compost, such as well -rotted manure, to the soil at planting time. Also add a superphosphate fertilizer, at a rate of 0.5 kilograms' per 10 square metres (1 pound per 100 square feet) , ,mixing it thoroughly into the top 15 cen- timetres (6 inches) of soil. Once the herb garden is growing, it re- quires only minimum care. The reason many herb gardens are not as successful as they might be, may be because they have been treated too well. Once planted, herbs require no fertilizer, very little water, 00 spraying, and only an occasional weeding. To overwinter hardy perennial herbs, mulch with straw to protect the roots. Some tender perennials, such as rosemary, will not survive the winter outside. These plants should be dug up in the fall,potted, and grown inside in a sunny window for the winter. The leaves and seeds of most herbs con- tain the flavoring oils. Examples of 'leaf' herbs are anise, dill, caraway, coriander, and fennel. Harvest leafy herbs )just before, or as the flower buds open. Collect seed herbs when the seeds are just ripe. After harvesting, herbs should be dried properly, to concentrate and preserve the flavoring oils. Seeds can be dried in almost any warm, dry place. Wash thoroughly,'and then dry the leaves by hanging bunches of the cut stalks, upside down, in a warm, dry, well -ventilated, and preferably dark room. When leaves are dry and crisp, they can be ground through a wire mesh. Pack in dark glass containers or air -tight tin cans, and store in a Cary place, away from direct light. About five millilitres 1 one teaspoon I of these dried herbs is equal to 15 millilitres 1 one tablespoon) of chopped fresh herbs. An alternate drying method is to wash the leaves and put them on paper towelling on a cookie sheet. Bake in a 65 C t 150 F' ), oven. Herbs are dry if they crackle when crunch- ed in your hand. Be careful not to over -dry the herbs. If you prefer the flavor of fresh herbs, try freezing them. Use the same method that you use to prepare vegetables for the freezer. Tie the herbs in bunches, blanch in steam for 40 to 50 seconds, and cool without inunersing the herbs in water. Store small quantities to moisture -proof containers or bags. • From ancient potions to modern�c00%ing For centuries, man has used herbs as a cure for illness, to maintain health, to season food. The popularity of herb use has not waned over the centuries. Dried, powdered and fresh herbs continue to be used in a variety of ways, from medicinal to culinary. ANISE Also known as sweet fennel, anises and common anise, this herb is native to Egypt, but is now grown, in warmer climates in North America as well. Anise seed is often used for its flavoring abilities. It tastes like licorice. Popular anise flavored foods are Anise Cookies and Anisette liqueur. Seeds are also used to flavor soups, .stews, fruit and vegetable salads. ' In years gone by, anise roots were used by the Indians to brew tea, as a cold cora. The anise leaves • were chewed for a physic, seeds were used for digestive, troubles and young plant shoots were used as pot herbs. • BASIL Ancient Greeks and Romans believed that sweet, .basil had evil powers. Today, gardeners enjoy the richness of -this plant's "dark puple foliage and•Chefs find basil to be one of the most versatile herbs. basil is par- ticularly suited to tomato, fish and egg dishes, but is good in almost all savory dishes. Stews, soups, Italian cusine - a dash -.4;sweet basil is sure to enhance the flavor. When dried, basil leaves also make an addi• - tion to flower arrangements. BAY Ono bay leaf will flavor the soup. A dash, of powdered bay enhances stuffings, sauces and marinades, vegetables and meats. The secret to the use of bay leaves, fresh or dried, is discretion - a pinch, a single leaf will do the trick. CAMOMILE A member of tha aster family, camomile is popular for its use in tea. ' Camomile grows in temperate regions, -everywhere, in well drained soil. It's a har- dy, perennial and the plant is topped with daisy -like blossoms, with white flowers sur- rounding a yellow centre disc. The petals of • this tiny daisy are the most prized part of the plant. Picked and dried, the flower cen- tres have an'aromatic and bitter taste. • Camomile tea is said to aid digestion. It's. also been Said to help strengthen the uterus after childbirth. • Camomile tea may be purchased pre= packaged or may be made by steeping three teaspoons of fresh or one of dried ,flowers and leaves,ina cup of boiling water for' five to 10 minutes. The tep may be sweetened with sugar or honey.. COMFREY • The gum plant, slippery root; blackwort, Turn to page 2A Add zest, cook with herbs CREAMY HERBED PORK CHOPS 4 pork chops 2 small onions, sliced 2 tbsp. flour 11 cups milk , '/z tsp. salt pepper, freshly ground '/z tsp. dry sage or 1`tbsp. fresh sage, chop- ped '2 tsp. dry thyme or 1 tbsp. fresh 'thyme, chopped ' nutmeg to' taste Place pork chops in large, cold frypan over medium high heat. Brown chops on each side; reduce heat. Add onion slices and '1 tbsp. Water. Cover and cook over low heat until chops are.completely cooked, about 25 tninutes. Remove chops to warm platter. To 2 tbsp. pan drippings, add flour and blend until smooth. Over medium heat, add milk, stirring ' constantly until • gravy • 'thickens and boils. Blend in salt, pepper, herbs and nutmeg. Simmer for two minutes, to blend flavors. Pour over• pork chops. Makes 4 servings. Time:'45 over. (from the 1982 Milk Calendar) • DILLED SALMON STEAKS 2tbsp. lemon juice 2 tbsp. horseradish . 1 tbsp. finely chopped onion '2 tbsp. salt • '4 tsp. dill weed 4 salmon steaks Combine all ingredients. except salmon. Pour over salmon steaks in flat dish. Cover and let marinate 1 hour or in refrigerator overnight. Remove from. marinade and barbecue 10 minutes per inch thickness or to desired cliineness. Baste with marinade dur- ing cooking. Salmon steak's may also be oven baked at 425 F for the same time. ' Serve with Creamy Cucumber Sauce. Makes 4 servings. CREAMY CUCUMBER SAUCE '•2 cup mayonnaise •12 cup grated, unpeeled 'cucumber, well • drained • . 2 tbsp. horseradish Frank Sanders, of Blyth, has been involved in growing herbs since he displays a poke root plant which can he used in the treatment of 1946. He grows 25 different varieties of the medicinal plants in his skin cancer.( Alan Rivett photo) backyard which also has a greenhouse for drying purposes. fere, Turn to page 2A • Gardeners to study herb use CLINTON - McMbers of the Horticultural Society will travel to Blyth on October 8 for a joint meeting with the horticultural club 'there. A guest speaker will present a pro- gram on herb gardening. Members of the Clinton Horticultural Club met on September 25. President., Mike Falconer led the meriting. Guest speaker was Chris Graham from the Outreach Royal Botanical Gardens, -Hamilton. He spoke about preparing the garden for winter. Points to be noted were: - Garden refuse used for compost should be free from disease and' have a nitrogen fer- tilizer added along with some lime. - Bulb plantings should be done early in the fall. No manure should be added to this soil, - Cuttings should be taken in mid-August. - Spraying for dandelions should be done the third week in September. - Lilies should be planted in the fall in light, well -drained soil. - Perennials should be moved in the fall. Cut back Iris to about six inches. . - Bring soil to mound up roses. - Control rodents with 'bait, protected from pets. - Fertilize lawns, mid-October to mid- November with a high nitrogen fertilizer. In other business, members agreed to donate tulip bulbs, received from the Clin- ton Legion, to Sloman Park. Six draws were won by Kay Elliott, Fran Powell, Margaret Sloman, Gladys Hoggar- th, Jean1,ivermore. Helen Trewartha and Sharon MacKenzie.