WHAT WE DO...

The Herb Study Group takes on a wide variety of topics, from the history of women in the field of botany, landscape design, history of medicine with herbs, photographers and botanical illustrators, to in-depth study of individual herbs.

Meetings are informal and all members of the Unit are welcome to attend.

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Three members discuss plants during a visit to JC Raulston Arboretum in Raleigh.

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Herb Study members learn about women and gardens.

Sister Gardeners.

Photos above are from a Herb study visit to Daniel Stowe Botanical Gardens.  Top right is the entrance, the following 4 are giant glass sculptures from the Gamrath Glass Exhibit, and the last is a tiger swallowtail.                                   All photos by Elaine Campbell.

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Lunch at Neomonde Restaurant in Raleigh, just down the street from the Arboretum, gave us lots of ideas for using herbs in the kitchen.                                                                                                                                               Photo:  a customer kindly took the photo

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​​Herbs are those plants which are rich in essential oils as manifested in their fragrance and flavor and which have been cherished by mankind for centuries as useful in the household for perfume, cookery, and medicine. 
Rosetta E. Clarkson, Magic Fragrance, 1937

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Tea Tasting

In March we tasted four teas (from The Extra Ingredient in Greensboro, NC.), selecting our favorites.
Ceylon and Assam were preferred by most, but some are die-hard Earl Grey fans and some love Lapsang souchong (which can also be used in cooking!).


Ceylon
A black tea primarily from Sri Lanka.
Bold, Brisk with medium to full tannins.
Notes of citrus, chocolate and spice.
Used in wine as well as tea.

Lapsang souchong
A black tea  from China.
Rich with a smoky flavor..
Smoke-dried over pinewood fires.  One of the
oldest methods of preparing tea.
 Also used as a flavoring in savory dishes.
 
Assam
 A black tea primarily from India
(Camellia sinensis var. assamica).
Brisk & Bright—often used as a breakfast tea.
Introduced to Europe by Robert Bruce in the early 1800s.
Used in wine as well as tea.
 
Earl Grey
 A black tea  blended with oil of bergamot orange.
Bold and smooth.
Presented to Earl Grey on his return from China in 1803.
Also used as a flavoring in sweet and savory dishes


 

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Few flowers can match the fragrance of Antique roses.

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This is our common blue violet, Viola sororia.  It also appears with a white flower, and white with purple stripes.  It is not fragrant.  For fragrance, you must have Viola odorata which is not native here, but can be found in some nurseries.

Porophyllum ruderale, Papalo or Yerba porosa.  Strongly scented leaves are used fresh in salsa, soups,stews,  beans, and in salads much as is cilantro.  The leaves are not cooked, but can be added at the end of cooking to hot dishes.  Native to North and South America.  Annual.
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Salvia cacaliifolia. Guatemalean leaf sage or Blue vine sage.  Clump forming perennial native to Mexico, Guatemala, and Honduras. 

Clerodendrum thomsoniae, Bleeding heart vine.  A beautiful vine growing to 12 feet.  Native to West Africa.  Toxic to animals and humans, but pretty in the garden.
                                                                                                                                    Photos: Katherine Schlosser