Hometown Herbal ThrowdownBy Vicki JacksonThe Florida Herb Society (FHS) celebrated its third annual Herbal Cook Off at the lovely Clearwater Garden Club, corner of Fort Harrison Avenue and Seminole Street, on May 18th. Dozens of members and guests enjoyed a smorgasbord of all things herbal, including appetizers, beverages, entrees, soups, salads, and desserts. Judging the festival was Karen Saley, culinary expert and former restaurateur, now with the Pinellas County Extension. She had the difficult task of choosing the best dish in each category, based upon presentation, use of the herbs featured, and taste. Then, by secret ballot, the audience voted for their overall favorite selection-which turned out to be a most unusual lemongrass poppy seed ice cream, prepared by Emily Wenzel. Beautiful and useful prizes were awarded all winners. While the eating and judging was taking place, the program for the evening continued. Resident Herbalist, Linda Nash Stevenson, of Lifeforce Acupuncture Center, presented Tea 101. In practicing Oriental Medicine, she has discovered that patients often don't know how to brew or use the teas from her Herb Pharmacy. She endorsed a user-friendly book, Herbal Teas by Kathleen Brown, and proceeded to outline the basics of brewing the beverage. She declared, "My grandmother believed there was a cup of tea for everything, and I've carried it down with me." She insisted, "The number one ingredient in preparing any tea, is intention," and advised people to let go of their cares, and infuse the herbs with elation. She took great pains to explain the difference between a decoction and an infusion. Temperature of the water, and steeping time play a significant role. While the former is generally used for the heavier and tougher herbs, such as roots, stems, and seeds, an infusion works well for flowers and delicate leaves. Amazingly, even without heat, tea can be made by the light of the moon. She demonstrated various methods of brewing and combinations of ingredients, and outlined the many and diverse benefits of common anti-microbial black and "wonder herb" green teas. Her enthusiasm was contagious, and made me thirsty. Outside in the parking lot, another opportunity commenced. Jane Maxwell, formerly of Clearwater, was rapidly selling thirty pound bags of compost from her pickup truck bed. No ordinary mixture, the growing medium enhancement is composed of earthworm castings from her farm near Gainesville. Fed cow manure, in just two weeks the hungry critters produce the light and odorless organic compost, said to be an excellent fertilizer for all plants, including those wonderful herbs. Another member then offered to anyone interested, a free plant of her favorite herb, epazote. Also known as Mexican tea, the savory carminative is said to be a substitute for Beano. With so much to learn, retiring FHS President, Pam Sindlinger, of Gateway Organic, in Clearwater, expressed pride in the organization, which has been around for nearly four decades. She was thrilled that people came from all over to share and learn, including "snowbirds" from out of the state or country. In addition to those who just love herbs, members and visitors included herbalists, acupuncturists, caterers, and small-business owners, as well as other curious folk. The website, www.floridaherbsociety.org, explains, "Our goal is to educate members and the general public in the growing and preservation of herbs for culinary, medicinal and decorative purposes." To that end, programs have included workshops on herbal vinegars, plant dyes, herbal first aid, herbal skincare, organic gardening, and hints for growing and using herbs. Typically, a monthly meeting begins with an "Herbal Swap". Only recently, the organization has begun growing some of the more desirable herbs, and offering them for sale at very reasonable prices. Following refreshments, featuring the herb of the month, interactive presentations are given by one or more speakers. A new season begins the third Tuesday in September, and readers can always find the announcements right here in the Gazette.
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