N.C. Unit, Herb Society of Ameria

The North Carolina Unit is a member organization of The Herb Society of America, Inc. We have 65 members who live from Wilmington to Cashiers. Most meetings are held in Greensboro.

We are bonded by our interest in the fragrant, useful plants called herbs, and by our interest in gardening, research, cooking, crafting, and writing.

Members of the public are welcomed at our meetings. Please CONTACT US to reserve a seat.

If you would like to stay for lunch, we will give you instructions for mailing in your reservation, which must be made by the date(s) indicated below.

Photo: Borage flowers (Borago officinalis) by Anne Abbott

2016 - 2017 Meeting Schedule

September 15, 2016 at 9:30 a.m.
Place: Weir-Jordan House/ Greensboro Woman’s Club
Program: Stacey Curtis from The Farmer’s Wife
· Botany & Hort: Kathy Schlosser; Cardamom, Elettaria cardamomum
· Unit Business: Kathy Ryan, Chair
- Lunch: $11.00 to Kit Schooley by September 8th

October 20, 2016 at 9:30 a.m.
Place: Weir-Jordan House/ Greensboro Woman’s Club
· Program: Rex Talbert: Herb of the Year—Coriander
· Botany & Hort: Jo Musser; Lemon verbena, Aloysia citriodora
· Unit Business: Kathy Ryan
- Lunch: $11.00 to Kit Schooley by October 13th

November 17, 2015 at 9:30 a.m.
Place: Weir-Jordan House/Greensboro Woman’s Club
Program: John Drees, Southern Lights Bistro—Holiday Food with Herbs
·  Botany & Hort: Linda Mooth, Salvia officinalis ‘Berggarten’
· Unit Business: Kathy Ryan
- Lunch: $11.00 to Kit Schooley by November 10th

December 15, 2015 at 9:30 a.m.
Place: Weir-Jordan House/Greensboro Woman’s Club
Program: Holiday Brunch
- Brunch: $11.00 to Kit Schooley by December 8th
No Business—Just enjoying the holidays together!

January 19, 2016 at 9:30 a.m.
Place: Weir-Jordan House/Greensboro Woman’s Club
Program: Kathy Schlosser—Herbs Along The Silk Road
· Botany & Hort: TBA
· Unit Business: Kathy Ryan, Chair
- Lunch: $11.00 to Kit Schooley by Jan. 12th

February 16, 2016 at 9:30 a.m.
Place: Weir-Jordan House/Greensboro Woman’s Club
Program: Pam Leonard: Big Scale Herb Farming
· Botany & Hort:   TBA
· Unit Business: Kathy Ryan, Chair
- Lunch $11.00 to Kit Schooley by Feb. 9th.

March 17, 2016 at 2:00 p.m.
Place: Ceiner Botanical Garden, Kernersville, NC
Program: Sir Peter Crane—Ginkgo: The Tree That Time Forgot
· All participants must register to reserve a seat, which you may do online.
· Free for HSA members, $10.00 for guests.

April 20, 2016 HERB SALE
Place: Greek Orthodox Church, Westridge & Friendly
Set-up: April 19th.

May 18, 2016 at 11:30 a.m.
Place: Guilford Courthouse National Military Park, Colonial Heritage Center,
New Garden Road & Battleground Avenue
Program: Gail Fleagle & Nancy Stewart—The Hoskins Garden
Unit Meeting and Annual Meeting: Kathy Ryan
Lunch: Picnic: $11.00 to Kit Schooley by May 11th

Saving Summer's Flavors

Herbal Vinegar

Use any vinegar (white, apple cider, Champagne, rice, red wine, or others); white is the harshest, but gives clear pretty colors when using flowers such as chive blossoms.

Make sure that you maintain the acidity level (5-7%) by cutting stems, garlic cloves, or other “whole” flavorings so the vinegar can easily penetrate and preserve the item without danger of botulism organisms growing.

Avoid over-stuffing your jar with herbs: the essential oils in most herbs are strong enough to flavor vinegar with just a handful of stems—anything more is a waste and increases the opportunity for
spoilage.

Combine herbs to create the desired flavor: for Italian, use oregano, basil, thyme, garlic;for fruit salads use mint, basil, lemon, or tarragon; for an exotic taste, add star anise, cardamom.

Allow herbs to steep for a week or more, then strain out the herbs, pour vinegar into a sterile bottle, add a fresh sprig or two of the dominant herb, cap, and store out of sunlight and heat.