The Herb society of America

Frankenmuth mid-Michigan unit



Established 1983

The Herb Society of America is dedicated to promoting the knowledge, use and delight of herbs through educational programs, research, and sharing the experience of its members with the community. 

This is also the mission of the


Frankenmuth Mid-Michigan Unit of HSA


We meet at the Frankenmuth Historical Museum, Fischer Hall.

613 S. Main Street,  Frankenmuth, Michigan





You are welcome to come to a meeting

 to see what we are all about. 

We meet the second Monday of every  month …

 6:30 pm at the

Frankenmuth Farmers Market

534 North Main Street

Frankenmuth, MI 48734


December our Annual Christmas Party

date and time announced at a later date….


January is our Board Meeting time and date announced at a later day….


We have a program at each meeting.  Topics related to the study of herbs/gardens; from history, to propagation, to uses, and beyond. 


If you plan on attending

please contact:


Susan Traubenkraut

Botany & Horticulture ……….  Mary Nuechterlein

Garden ……………………….. Debbie Sparchu

Library ……………….………  Mary Nuechterlein

Newsletter ………………….… Marianne Dafoe

Publicity ……………………...  Joy Gajewski

Membership ………….............  Pat Wearmouth

Ways & Means ………………. Gloria Rodammer

                                                    Audrey Palmreuter

Education …………………….. Susan Traubenkraut

Chairwoman……………………Cyndy Bellaver

Vice Chairwoman………………Gloria Rodammer/

                                                     Bev Bassett

Treasurer………………………..Marianne Dafoe

Recording Secretary…………….Joy Gahewski

Corresponding Secretary………..Audrey Palmreuter

Historian………………………...Heidi Enge

Past Chairwoman…………….....Jay Montney

Executive Board

Standing Committees


Monthly Meetings


November 14, 2002

December 12, 2022

(Member Christmas Party)

February 13, 2023

March 13, 2023

April 10, 2023

May 8, 2023

June 12, 2023

July 10, 2023

August 14, 2023



Michigan Unit


Unit’s Website


Unit’s Email


Our members are available

for speaking engagements.

Contact person: 

Susan Traubenkraut


Frankenmuth Historical Museum

Frankenmuth Mid-Michigan Herb Garden

613 S. Main Street

Frankenmuth, Michigan




November 14, 2022

6:30 pm

Frankenmuth Farmers Market



FOR THE BIRDS, Bev Bassett



Jeanann Montney, Heidi Enge



of the



The Herb Society of America

Frankenmuth Mid-Michigan Unit

October 2022

Volume: XXXVI  Issue: II




Chairman's Corner




Autumn is one of my favorite times of the year. Although it signals the end of summer and my garden, I love the cooler, crisp days of fall.


This is the time of year we harvest our herbs, fruits, and vegetables. There are pumpkins, gourds, squash, apples, and pears. Don’t forget to cut and dry herbs that you can use for Thanksgiving dinner and all winter long.


While the days become shorter and the nights become longer, the moon shines brighter during this time of year. We can see new stars that are visible only at this time of year. Poke your head outside, after dark one night!


Be sure to enjoy all that autumn has to offer. Pull on a warm, cozy sweater, grab a mug of hot tea and a warm blanket. Then find a comfortable chair to sit in and absorb all the luscious colors of fall!



During this crazy $me in our world, I would like to offer all of you a special little  tussie mussie. From Me to YOU!


In your tussie mussie I have included:

Chamomile for Patience

Elder for Compassion

Violets for Forgiveness

Bluebells for Kindness

Marjoram for Happiness

Basil for Peace

Pink Rose for Friendship



Yours in service,


Dates of Interest


November 14, 2022 Meeting 6:30pm at Frankenmuth Farmers Market


April 26, 2023 Annual Spring Luncheon (Note date change due to scheduling conflict)

See the source image

November Folklore


Below are a collection of folklore and sayings about November.


¨ Thunder in November, a fertile year to come.

¨  A heavy November snow will last till April.

¨  Flowers in bloom late in autumn indicate a bad winter.

¨  If there’s ice in November that will bear a duck, there’ll be nothing after but sludge and muck.

¨  November take flail; let ships no more sail.

¨  If trees show buds in November, the winter will last until May.

¨  There is no better month in the year to cut wood than November.

¨  Ice in November brings mud in December.









Full Moon and New Moon for November 2022


The Full Moon for this month will occur in the second week on Tuesday, November 8th. The New Moon will happen later in November on Wednesday, November 23rd.


With the changing of the seasons, November’s full moon marks the beginning of the end. In many different cultures, November’s full moon is intimately connected with death and loss, on both a literal and symbolic level. The Celts, for instance, called it the Reed Moon, comparing the mournful music made by wind instruments to the ghoulish sounds of spirits being drawn into the underworld. And not without good reason - the Full Mourning Moon marks a dangerous TIme of the year where people could easily slip into the underworld with a single misstep.


We may enjoy the luxury of winter coats and central heating now, but freezing to death during the long, dark winters used to be a very real threat to early inhabitants of Northern America. To survive, making warm winter clothing out of beaver fur was crucial for American colonists and Native American tribes. Therefore November’s full moon is also known as the Beaver Moon. During this month, beavers are very active, working hard on dam construction, and so this was a good $me to start harvesting their fur.


Missing the timing for this would mean death for these early Northern American communities, as the rivers would freeze over, making it impossible to set out traps. Many Native American tribes, including the Cree, Arapaho, and Abenaki tribes, called November’s full moon the “Moon When Rivers Start to Freeze”. This name drives home the importance of November’s full moon as a signal for these Native American tribes to begin trapping beavers before it was too late, as well as to complete their preparations for the darkest depths of winter.


For the Pagans, on the other hand, the final stage of their winter preparations involves the very important process of “mourning” - which is why they call the last moon before the winter solstice the Mourning Moon. After a full year of accumulating possessions, both physically and otherwise, the Mourning Moon is the perfect time to let go of old, unnecessary things, while giving yourself permission to mourn their passing. Practicing Pagans may perform a moonlit ritual where they write down the things, they want to rid themselves of, and ask their Goddess for help in removing unwanted burdens


Pagan traditions aside, anyone can benefit from taking the $me to self-reflect and to let go. Take advantage of the Full Mourning Moon this November to look back on your year and take stock of your desires, your ambitions, your mental and behavioral habits, and the people you spend your energy on. Clean your living and workspaces and sort out the physical objects that are not contributing to your well-being. Take the $me to fully mourn and let go of anything - or anyone - that does not bring you joy, so that you can begin to move forward, unfettered, towards a lighter and happier new year.












Houston Chronicle August 26, 2022 — “Gwen Barclay, a trailblazing Houston chef, dies at 84, Barclay, who taught home cooks how to use seasonal produce and even sourced ingredients for Houston chefs, died on August 15 in Houston …”


Recipes from Magdalene Hill & Gwen Barclay follow:

Delicious Poultry Blend (The Herb Companion August/September 1991)


1/2 Cup parsley

1/2 Cup garlic- or onion chives, cut into 1-inch pieces

1/2 Cup sweet marjoram or oregano

1/4 Cup thyme

1/4 Cup sage

4 fresh bay leaves, midribs removed, cut into 1/2-inch pieces

1 Tablespoon freshly ground coriander seed

1/2 Cup vegetable oil

All measurements are for firmly packed fresh herb leaves and tender stems. Combine all ingredients in blender container and blend until uniformly chopped. Store in freezer; yield: about 1 1/2 cups.



Hilltop Cream of Chicken Soup with Fines Herbes (The Herb Companion Dec 2002/Jan 2003)


1 chicken (2.5 to 3 pounds) cut into serving pieces

4 Cups water

1 large onion, chopped

1 Cup sliced celery

1/2 Cup shredded carrot

1 Tablespoon chopped fresh sweet marjoram or 1 teaspoon dried

1 1/2 teaspoons chopped fresh sage or 3/4 teaspoon dried

1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried

1 Tablespoon chopped fresh parsley

3 bay leaves, fresh or dried

1/2 Cup oil

1/2 Cup all-purpose flour

3 Cups milk

1 Cup heavy cream

1/8 teaspoon ground nutmeg

1/2 teaspoon powdered turmeric

3/4 to 1 Cup cooked white rice


Place chicken pieces, water, vegetables and herbs in a large, heavy pan (not a tall, deep stock pot) and bring to a boil. Cover, reduce heat, and simmer until chicken is tender, adding more water as needed to keep ingredients covered by about 2 inches. Remove the chicken from the pot. Cool until it can be handled; remove the skin and bones and cut the meat into bite-size pieces. In a large saucepan, heat the oil and blend in the flour. Cook until bubbling; gradually pour in the milk, stirring constantly. Add the cream, nutmeg, and turmeric. Continue cooking over medium heat until thickened and smooth; stir constantly to keep the mixture from sticking. Slowly add the cream mixture to the broth and vegetables, mixing well. Add the cooked rice, salt and pepper, and cut-up chicken meat. Cook over low heat to simmering, stirring often. Add more milk if the soup becomes too thick. Garnish with chopped parsley to serve. Note: this soup freezes very well. If preparing for the freezer, skip the rice; cooked rice can be added later as you reheat it. Yield: 2 1/2 quarts.



Moroccan Spice Blend (The Flavour Connection, Cleveland TX 77327)


1 teaspoon ground turmeric

1 teaspoon cumin (Comino) seed

6 whole cloves

12 cassia buds

12 allspice berries

1 teaspoon grains of paradise

1/2 teaspoon cardamom seeds

2 dried fragrant rose buds (unsprayed)

1 slice dried galangal or 1-inch piece dried ginger

1 Tablespoon coriander seed

1 Tablespoon cinnamon pieces, about 2-inch piece stick which has been pounded

1 teaspoon mace blades or ground

1 teaspoon black cumin seed

4 Szechwan peppers

4 cubeb peppers

1 teaspoon black peppercorns


Place all ingredients in a spice grinder, small blender jar or food processor. Grind until smooth. Store mix in an air-tight container in a cool place. Use for seasoning meats, vegetables, soups, stews, pates, cubes of cheese, and fruit condiments. Recipe is inspired by the many versions of “Ras el Hanout.” Yield: about 1/2 cup.



From The Herb Society Herb of the Month


Beef Tenderloin Tips with Caraway and Marjoram


1-1⁄2 pounds beef tips

3⁄4 cup chopped onion

1⁄4 cup butter

1-1⁄2 teaspoon caraway seed

1 tablespoon fresh marjoram

2 cloves garlic, minced

2 cups water

3 tablespoons paprika

4 tablespoons catsup

1-1⁄4 tsp salt 6 hot boiled potatoes

3 hardboiled eggs,

Fresh parsley, sliced for garnish ́


Sauté onion in butter; add beef, caraway, marjoram, garlic, salt, and 2 cups water. Bring to a boil, cover, and simmer 1 hour or until meat is tender. Combine paprika, catsup and 2 tablespoons water. Add to meat and simmer another 10 minutes. Serve in a casserole with whole boiled potatoes and egg slices, garnished with chopped fresh parsley. Virginia Chaney, HSA Central Ohio Unit The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs.



Lemon Caraway Cake


 1 1⁄2 cups butter

1 cup brown sugar

3 eggs, separated 2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons caraway seeds

Juice of 2 large lemons

Zest from 2 lemons

3 cups confectioner’s sugar


Preheat oven to 350° F. Line the bottom of an 8-inch round cake pan with waxed or parchment paper. Grease the paper and the sides of the pan. In a bowl, cream together 3⁄4 cup butter, brown sugar, and zest from 1 lemon. Beat in the egg yolks, then stir in flour, soda, caraway seeds, and 3 tablespoons lemon juice. Beat egg whites until stiff, fold into the batter.


Bake for 1 hour. Turn out of pan and onto wire rack. Cool for 1 hour.


Cream remaining butter, zest from 1 lemon, and remaining lemon juice. Gradually add the confectioner’s sugar. Spread on cooled cake. Best eaten the next day.


Eleanor Davis, HSA Western Pennsylvania Unit


The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs


Caraway Cookies


“These cookies are from a recipe that dates all the way back to the time King Arthur was founded, more than two centuries ago. Called “Desart Cakes” back in 1790, they’re crisp, lightly sweet, and flavorful from the caraway seeds, which are considered a dessert spice by many older bakers. Our thanks to Alyssa Connell and Marissa Nicosia from Cooking in the Archives for their discovery and update of this historic treat.”

2 1⁄4 cups King Arthur Unbleached All-Purpose Flour

2⁄3 cup granulated sugar

1 tablespoon caraway seeds

1⁄2 teaspoon salt

1 scant cup heavy cream

1⁄2 teaspoon King Arthur Pure Vanilla Extract


Preheat the oven to 350° F. Line two baking sheets with parchment paper.

In a large mixing bowl, or your mixer fitted with a paddle, whisk together the dry ingredients. Add half of the cream, incorporating it completely before adding any more. The dough should start to hold together in a shaggy mass, damp enough to be gently squeezed into an elastic, cohesive ball. It should be wet enough to hold together easily without bits crumbling off, but not so sticky that it adheres to your hands. Cover and let the dough rest for 10 minutes. Divide the dough in half. Lightly flour your work surface and rolling pin.

Roll the dough 1⁄8” thick, dusting all surfaces with flour as needed. Cut the cookies with a 2 1⁄2” cutter and transfer them to the prepared baking sheet.

Bake the cookies for 10 to 14 minutes, until they’re a light golden brown on the edges. Remove them from the oven, and cool on the pan for 5 minutes before transferring to a rack to cool completely. Store cooled cookies, well-wrapped, at room temperature for several days; freeze for longer storage. Yield 3 1⁄2 dozen. Alyssa Connell and Marissa Nicosia

From the Daily Gardener Blog

First Quarter

November 1

Full Moon

November 8

Last Quarter


First Quarter


New Moon

November 23