Welcome
We had a great response to the last newsletter. Readers appreciated the product information and the focus on one herb. I hope some of you tried the Rosemary Crisps. It is difficult to believe that spring will ever come this year but gardeners know it will and are checking their list of seeds and their planting dates.
Did you know...
The first plant that you see in ditches by the side of the road is not a dandelion, despite what most people think. The yellow dandelion - like flower is Coltsfoot. The leaves have been dried and used in herbal tobacco as a remedy for asthma and bronchitis for centuries. In Britain, a syrup of the dried leaves and flowering shoots is used in cough medicines. This plant comes to North America from Europe and received its name because of the very large hoof -shaped leaves it produces in the summer.
Inside this Issue:
· Welcome
· Product Information
·
Upcoming Events
· Order form
· Tear Off Reply
|
Product Information
Body Powders
Most people think of body powders as one of the purest bath products they can buy. They are used for absorbency, a silky feeling to the skin and a soft fragrance. We often refer to body powders as talcum powders.
Talc is magnesium silicate, a naturally occurring mineral. This is what gives this silky feeling. However, talc is not healthy to breathe because it often contains traces of asbestos which is toxic when inhaled. It has also been linked to ovarian cancer in women who used it on their
genital areas. And of course, the scent is an artificial chemical mix. Just think of all the dusting of powders on babies through the years! Natural powders, such as ours at Tansy Lane, are made from a combination of corn starch, arrowroot powder, and rice flour with pure essential oils for the fragrance. The final word as always, is read the list of ingredients in everything that you put on or in your body and become an informed consumer.
|
Upcoming Events:
April 15, 2003 - N.B. Community College, Getting started with Herbs - this is the basic course many subscribers have taken before and found very helpful. Participates will learn which herbs to buy from plants and which to start from seeds. Information focuses on basic herbs for cooking, how to plant and care for them.
April 22, 2003 - N.B. Community College, Herb Garden Design - bring a list of herbs you have or would like to have. Participates will receive
basic design information then design their own personal herb garden with assistance.
Register at N.B.C.C
May 17 - 19, 2003 - Fundy Studio Tour, All winter, artisans along our Route 114 have been working hard to the make the unique products that have made this tour an annual event of ever increasing popularity. Watch for more information in our next newsletter. |
Want to know how to get a discount on your next purchase?
After several issues it is time for feedback. It would be very helpful if you could take a few minutes if you could provide the following information, either by mail or e-mail tansy@nb.sympatico.ca we will email you the newsletter wherever possible.
Correct Name Printed:
Address Printed:
Telephone and or Fax:E-mail:
Newsletter items to add or delete?
As people move it becomes difficult to know if a newsletter has been received.
Future newsletters will be sent to those who return this reply to avoid mail-outs to recipients who may have moved.
|
This featured herb is on a separate page so that it may be kept in a binder to develop your own resource on herbs. |
Featured Herb - Basil
Basil is probably the most popular herb today. It is easy to grow and so versatile in the usage.
The exciting thing is that there are so many cultivars to choose from; Richters catalogue offers 35.
For pesto and most common usages, Sweet Genovese basil is the one to choose. It grows large bright green leaves, growing vigorously. Because basil is so easy to grow from seed it is fun to try some of the other
varieties not only for their leaves but for their ornamental features.
We have tried a number of different ones and been amazed by the colours and textures. If you have only grown sweet basil try the following this year.
Bush Basil - a beautiful little plant with tiny leaves on a dwarf bush, perfect for pots. We keep a pot on the picnic table and pick individual leaves to put in a fresh tomato sandwich or toss with pasta.
Rubin Basil - the leaves are nearly pure purple- bronze, with great flavour and aroma. It adds colour to the greens in the basil patch.
Thai Siam Queen - this is a very regal looking plant. It is a dense deep purple with dark green leaves.
It has a spicy anise licorice aroma and flavor but I grow it for its ornamental features.
These are only a few of the many wonderful basil seeds available. Consider a big tub or planter with several
varieties planted in it - it would be stunning as well as taste good.
Basil seeds need to be planted in rich soil after the ground in warm. It is the one herb that will not tolerate cold so it is best to be patient. They |
are easily started inside four weeks before the last frost. Plant several seeds in each cell and transplant after they have 2 sets of true leaves.
During the summer cut basil sprigs to encourage bushiness and leaf production. Be sure to pull all your basil before frost as it turns black if you just whisper the word frost.
If you would like basil in the house during the winter don't transplant the ones from your garden. Instead, sow a dozen seeds in a 10 inch pot of good soil and water well. In several weeks, thin the plants to five evenly spaced around the pot.
By mid-September, and before the first frost, bring the basil pot into the very sunniest spot indoors. Put under fluorescent lights during the winter months, cut and enjoy!
We will have sample packets of a variety of basil seeds for sale at the Market and at our Tansy Shop so you can experiment with different kinds. We use bail in our
Garlic Basil Vinegar and Basil Grape Jelly . In the fall there will be a workshop on what to do with your Fall Harvest with more ideas.
This is your classic Basil Pesto recipe.
Keep this in your herb Reference Binder awaiting a
good crop of basil this summer.
2 cups fresh basil leaves
½ cup olive oil
3 tbsp pine nuts (check the Corn Crib)
2 garlic cloves, peeled
¾ cup freshly grated Parmesan Cheese
Puree the basil, olive oil, nuts and garlic in a food processor or blender. Fold in cheese.
Store for up to a week in refrigerator or in freezer. |
