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 Farmers Market

534 N. 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 N. Main St. Frankenmuth,  MI.


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



April 10

May 8

June 12

July 10

August Membership Tea

September 11

October 9


December Membership Christmas Party



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



 Monday, March 13

6:30 pm

Frankenmuth Farmers Market



Final Preparation for Luncheon



Mary Nuechterlein, Liz Stearns



of the



The Herb Society of America

Frankenmuth Mid-Michigan Unit

March 2023

Volume: XXXVI  Issue: VI




Chairman's Corner




“March comes in like a lion and goes out like a lamb.” This has always seemed a straightforward enough proverb: when March starts, it’s still winter, and by the end of the month spring has begun.


We have transitioned to daylight savings time, giving us more daylight in the evening. I enjoy walking through my yard looking for bulbs that are popping their little heads up through the soil. The snowdrops have been blooming for some time now. It amazes me how they show themselves so early in the spring. They are truly the harbingers of spring! Daffodils and tulips are emerging, too.


I like to grow Easter grass in containers to set out for the holiday. Rye grass seeds or wheat berries are fast growing, and their seed is easy to find. You can use your home-grown Easter basket grass for an actual basket, flower arrangement, or centerpiece. Give it a try, you’ll be surprised how easy it is!


In closing, I would like to wish everyone a very Happy Easter!


“In this season of rebirth, may you feel your faith renewed and your heart made new with the hope Easter brings.”


Yours in service,



Dates of Interest



April 10, 2023 Frankenmuth Farmers Market meeting 6:30pm


April 26,2023 Annual Spring Luncheon … Luncheon SOLD OUT

See the source image



Carrot Cake Breakfast Cookies


(love real food by Kathryn Taylor, made by Mary’s cousin 2023)


1 Cup quick-cooking oats

1 Cup white whole-wheat flour or regular whole wheat flour (for gluten-free use 1 ¼ Cups oat flour)

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon fine sea salt [I used regular salt]

¼ teaspoon ground ginger (Mary Nuechterlein “I” used ginger honey soaked in the honey)

1 ½ Cup peeled grated carrots (about ½ pound)

1 Cup roughly chopped raw pecans or walnuts (for nut-free use Cup pepitas/hulled pumpkin seeds or omit altogether)

¼ Cup raisins, preferably golden (I used dried cherries, dried cranberries also good)

½ Cup honey or maple syrup (I used honey)

½ Cup melted coconut oil (I used Cup olive oil and Cup unsweetened applesauce; safflower oil was also mentioned)


Preheat the oven to 375 degrees F.


Line a large rimmed baking sheet with parchment paper.


In a large bowl combine oats, flour, baking powder, cinnamon, salt, and ginger. Whisk to blend.


Add the carrots, nuts, and raisins [or dried cherries] and stir to combine.


In a medium bowl, combine honey and oil. Whisk until blended.


Pour the liquid mixture into the flour mixture and stir just until combined.


The dough might be rather wet but don’t worry.


Drop ¼-cup scoops of dough (“an ice cream scoop with a wire scraper is perfect for this”) onto the prepared baking sheet, leaving several inches of space around each one.


Use the palm of your hand to gently flatten each cookie to about ¾ inch thick.


Bake until cookies are golden, and firm around the edges, 15 to 17 minutes.


Cool the cookies on the baking sheet, on a cooking rack, for 10 minutes, then carefully transfer the cookies to the rack to cool completely (otherwise the bottoms can brown too much).


Yield 10-18 cookies.


Leftover breakfast cookies will keep, covered, at room temperature for up to 2 days; in the refrigerator for up to 5 days; and in the freezer for up to 3 months.


Nutrition (1 cookie): 142 kcal, 27g carbohydrate, 5G protein, 2g fat (1g saturated fat, 1g polyunsaturated fat)

163mg sodium, 4g fiber, 2g sugar.



Tryon Palace Ginger Cookies


(“Christmas at a Palace.” Americana V11 N5 (November/ December 1983. New Bern NC)


“For … three decades, these classic ginger cookies have been served at most Tryon Palace functions. Although the recipe is not from the eighteenth century, Clifton West and other staff members feel that no Christmas celebration would be complete without these crisp and crumbly treats.”


Cup oil

1 Cup sugar

1 egg

4 Tablespoons molasses

2 Cups sifted flour

2 teaspoons baking soda

½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon ginger

¼ Cup sugar, or more, for dipping


Preheat oven to 350 degrees F.


Mix the oil and 1 cup sugar thoroughly.


Add the egg and beat well.


Stir in the molasses.


Sift the flour, baking soda, salt, cinnamon, and ginger together and add them to the sugar mixture, combining thoroughly (the dough will be very soft and runny).


Drop the dough by teaspoonfuls into ¼ Cup sugar and roll to coat.


Place on lightly greased sheet, 2 inches apart, and bake 8-10 minutes (do not over-bake).


The cookies will flatten and crinkle. Remove them to wire racks to cool. Store in tightly covered container.


Yield: 5 dozen cookies.



Date Bread, Mulege Style


(“A Taste of Mexico.” Americana (June 1987)


Besides sun, sand, and seafood, southern Baja CA produces sensational fresh dates. For most Americans, this rich, moist date bread will be an unexpected and delicious Mexican treat.”




8 egg yolks


¾ Cup sugar


2 Cups dates, chopped


1 Cup butter, melted 10 egg whites


1 Cup flour


½ teaspoon ground ginger


1 Tablespoon ground cinnamon [yes, Tbsp.]


1 Tablespoon ground nutmeg [yes, Tbsp.]


Pinch of ground cloves


1 ½ Cup pecans, coarsest chopped


¾ Cup raisins




Powdered sugar


10 dates, whole


Preheat oven to 350 degrees F.


Grease an angel-food-cake pan or loaf pan.  Line with waxed paper.


Beat the egg yolks until thick and lemon-colored.


Add the sugar and continue beating until the mixture forms a thick ribbon when poured from a spoon.


In another bowl, add the dates to the melted butter.


Gradually beat in the egg-yolk mixture.  Set aside.


Beat the egg-whites until they form soft peaks.


Fold half the egg-yolk mixture into the whites.  Set aside.


Sift the flour with ginger, cinnamon, nutmeg and cloves.


Add to the egg mixture.


Stir in the pecans and raisins.


Fold in the remaining egg-yolk mixture.


Pour the batter into the pan and bake for an hour or until a toothpick inserted in bread comes out clean.


Remove from oven and allow to cool on a rack.


Unmold onto a tray.


Decorate the bread with sugar and garnish the tray with dates.


Serve alone or with vanilla or coconut ice cream.


Yield: one 10-inch loaf.


Judy Hines Cranberry Chutney,  From the meeting


4 cups fresh washed cranberries

1 cup water

1 small onion

2 1/4 cups brown sugar

1/2 cup diced candied ginger

2 tsp salt

1 cup golden raisons

1/4 cup fresh lemon juice

1/4 tsp ground cloves

Combine ingredients in a pot , bring to a boil, stirring frequently.

Simmer 15 minutes on low heat, uncovered.

Put into jars, cover, refrigerate.



For your Spring perusal


Frankenmuth Mid-Michigan Unit HSA members’ sources for herbs, 2022, from survey done by Mary  Nuechterlein.


Most listed:

¨ Abele Greenhouse and Garden Center, 3400 Wadsworth Road, Saginaw MI 48601 (Buena Vista township off Outer Drive, 989-752-5625).


¨ McDaniel Farms/Nursery, 9340 State Road (M15), Millington MI 48746.



¨ Campbell’s Greenhouses 4077 Burnside Road, North Branch MI 48461. Events: call 810-688-3587. They book tours; besides on farm also sell at Armada Flea Market and Eastern Market.


¨ Boehler’s Greenhouse (open in March), 5080 Swan Creek Road, Saginaw MI 48609; 989-492-2039.


¨ Bear Creek Organics (Oleson’s Food Store, Charlevoix carries their products; farmer’s market Thursday, May 19 to October 6 on Bridge Street. Bear Creek Organic Farm, 4012 Atkins Road, Petoskey MI 49770. ;

             greenhouses open Monday May 9, 2022, closed Sundays.


¨ Internet: Penzey’s Spices


¨ Internet: Renee’s Garden Seeds (display rack at Healthy Habits in Frankenmuth).


¨ Internet: Richter’s Herbs, 357 Durham 47, Goodwood ON LOC 1A0, Canada [one A-zero]. As of 2022 they still mail to USA, but I did not check costs.


A couple of Michigan sources for seeds and plants check out their websites:


Nature Nurture Seed Farm, Dexter, MI


Garden Hoard, Howell, MI



Anise Herb of the month, you can access all of The HSA herbs of the month on The HSA website without logging in to the member section. Simple go to the website and at the top of the page click Learn, then Herb Information and a menu will drop down with lots of interesting information.


¨ Anise or aniseed is an annual plant prized for aromatic fruits, commonly called seeds.


¨ Anise, related to dill, cumin, caraway and fennel.


¨ Egyptians were reportedly the first to cultivate anise for use as a spice, though ancient culinary uses took place in Greece and Rome as well.


¨ The use of anise to aid digestion dates back to the Romans who ate anise seed cakes at the conclusion of feasts. It’s use following celebrations led to the creation of special cakes following a wedding.


¨ Anise flavors a range of dishes from soups, salads, baked goods to meats, as well as curries, baked apples and cooked vegetables. It is also added to candies to give a pronounced licorice flavor.


¨ Tea can be made from the seeds and leaves.


¨ Used to flavor commercial liqueurs and liquors such as Ouzo, Pernod, Sambuca, Absinthe, and Pastis.


¨ Essential oil of anise is reportedly antibacterial, antiviral, insecticidal, as well as an expectorant, antispasmodic and has estrogenic effects. The essential oils are used to add fragrance to soaps and perfumes. They are also used as an anti spoilage agent and preservative.


¨  Anise is easily grown in the garden with full sun, well-drained soil and about 120 frost-free days to set fruit (seeds).



Sausage Soup


Chock-full of vegetables, thick with kidney beans and gently seasoned with garlic and anise, this soup typifies the Portuguese way of cooking. It needs only about 30 minutes to simmer.


8 ounces hot Italian turkey sausage, casings removed

8 ounces sweet Italian turkey sausage, casings removed

5 cups water

3 large white potatoes, (about 2 1⁄2 pounds), cut into 1⁄2-inch cubes

3 stalks celery, sliced

1 small zucchini, sliced

1 medium onion, chopped

1 28-ounce can whole tomatoes, chopped, juice reserved

1 15-ounce can kidney beans, undrained

3⁄4 cup sliced California ripe olives

2 cloves garlic, minced

1 teaspoon aniseed

1⁄2 teaspoon freshly ground pepper


Cook hot and sweet sausages in a Dutch oven over medium heat, breaking them up into small pieces with a wooden spoon, until browned and cooked through, about 6 minutes.

Drain fat.

Stir in water, potatoes, celery, zucchini, onion, tomatoes with their juices, beans, olives, garlic, aniseed, and pepper.

Bring to a boil.

Reduce heat to low, cover and simmer until vegetables are tender, about 30 minutes.

Tip: Make ahead, cover and refrigerate for up to 1 day.



Carrots with Aniseed


1⁄4 cup butter or margarine

1 tablespoon soft brown sugar

1 teaspoon (heaped) aniseed

1 teaspoon salt

1 1⁄2 pound carrots

Black pepper, freshly ground

Wash and peel the carrots, top and tail them. Large carrots cut in quarters lengthways. Small carrots can be kept whole.

Put the sugar, butter OR margarine, aniseed, salt and pepper into a saucepan. When the mixture begins to bubble, add the carrots.

Stir well, lower the heat, cover and simmer for fifteen minutes or until carrots are tender when pierced with a fork.

Serves four.

Serve hot., Originally posted to Jewish-Food digest V96 #58, 10/3/96



Pumpkin Gingerbread with Seedy Streusel a gingery treat for your Easter Feast


1 cup plus 1/2 cup all-purpose flour

• 1 cup granulated sugar

• 6 tablespoon black and/or white sesame seeds

¼ cup chopped crystallized ginger

• 3 tablespoon raw pepitas

• 2 tablespoon plus 1 teaspoon ground ginger

 2 teaspoon ground cinnamon

 Pinch kosher salt

• 6 tablespoon unsalted butter, cut up

• 1 ½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

 teaspoon ground cardamom

• 1 cup canned pumpkin

¾ cup vegetable oil

¾ cup packed dark brown sugar

• 3 eggs

1 3-inch piece fresh ginger, peeled and grated (1 tablespoon plus 1 teaspoon)



1. Preheat oven to 350°F. Grease and flour a 9-inch square baking pan.

2.  For streusel: In a medium bowl combine the 1/2 cup flour, 1/4 cup of the granulated sugar, the sesame seeds, crystallized ginger, pepitas, 1 tsp. of the ground ginger, 1 tsp. of the cinnamon, and a pinch salt. Work in butter until incorporated and mixture starts to hold together. Press some of the streusel into large chunks.

3.  In a large bowl combine remaining 1 1/3 cups flour and 2 Tbsp. ground ginger, the baking powder, remaining 1 tsp. cinnamon, the baking soda, 1/2 tsp. kosher salt, the nutmeg, cloves, and cardamom.

4.  In a medium bowl whisk together pumpkin, oil, brown sugar, remaining 3/4 cup granulated sugar, the eggs, and fresh ginger. Whisk wet ingredients into dry ingredients until well mixed.

5.  Pour batter into prepared pan; sprinkle with streusel. Bake 35 to 40 minutes or until a toothpick comes out clean; let cool. Makes 16 servings.

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