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 …

 7 pm at the

Frankenmuth Historical

Museum in 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:

Pat Stoppelworth

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 …………………….. Pat Stoppelworth

Chairwoman……………………Joy Gajewski

Vice Chairwoman………………Debbie Sparschu

Treasurer………………………..Liz Stearns

Recording Secretary…………….Cyndy Bellaver

Corresponding Secretary………..Gloria Rodammer

Historian………………………...Heidi Enge

Past Chairwoman…………….....Marianne Dafoe

Executive Board

Standing Committees


Our members are available

for speaking engagements.

Contact person: 

Pat Stoppelworth


Monthly Meetings




 February 11

March 11

April 8

May 13

June 10

July 8

August 12– Membership Tea




Michigan Unit


Unit’s Website


Unit’s Email

Frankenmuth Historical Museum

Frankenmuth Mid-Michigan Herb Garden

613 S. Main Street

Frankenmuth, Michigan






Monday, February 11, 2019

7 pm

 Frankenmuth Historical Museum



Annise Hyossp

By: Cyndy Bellavar


Cyndy Bellaver

Audrey Palmreuter


             May 15, 2019 Western Reserve Unit 50th Anniversary of the Herb Garden

                April 10, 2019 Unit Luncheon with Maria Zampini

             June 14-15, 2019 Annual Ed Conference Madison Wisconsin






of the




Sage the HSA 2018 Notable Native Herb


Apple Sage Bread

Good with a cup of tea. Unusual taste sensation – there is no hint of the sage until just after eating it, then the sage

note lingers. Spicy and warming!

1 1⁄2 cups unbleached all-purpose flour 1⁄2 teaspoon salt

1 teaspoon baking soda

1 cup sugar

1⁄2 teaspoon cinnamon

1⁄2 teaspoon freshly grated nutmeg 1⁄2 teaspoon allspice

1⁄2 cup buttermilk

1 cup applesauce

6 tablespoons melted butter

1 cup raisins

1⁄2 cup chopped walnuts

2 tablespoons chopped fresh sage

Preheat oven to 350°F. Grease the bottom and sides of a small Bundt pan or a loaf pan.

Sift together the flour, salt, baking soda, sugar, cinnamon, nutmeg and allspice. In a small bowl, blend the buttermilk,

applesauce, and melted butter. Mix wet and dry ingredients, blending just until mixed. Fold in raisins, walnuts and

sage. Spread batter into pan and bake for 45 minutes or until a toothpick inserted in center comes out clean. Allow to

cool for 10 minutes in pan, then remove and finish cooling on a wire rack.

Debra Seibert, HSA Rocky Mountain Unit

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


Tuscan Stew

3 cups uncooked whole wheat penne pasta 2 tablespoons olive oil

2 cups minced onion

1 tablespoon minced garlic

1 tablespoon fresh thyme

1 tablespoon chopped fresh sage 3 tablespoons chopped fresh basil

2 pounds fresh spinach, cleaned and chopped 2 14.5 ounce cans diced tomatoes

2 15 ounce cans cannellini beans, rinsed and drained

Freshly ground black pepper to taste 3 tablespoons fresh grated Parmesan 2 teaspoons red wine vinegar

Eleanor Davis, HSA Western Pennsylvania Unit

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

Heat a pot of salted water for the pasta. When it boils rapidly, add the pasta, five it a stir, and cook until tender,

according to package directions. Drain pasta and set aside. Heat the oil in a large deep saucepan. Add the onion and

half the prepared garlic and sauté for 5 minutes over medium heat, stirring often.

Add spinach, tomatoes, remaining garlic, and salt. Stir, cover, and let simmer over medium heat for 10 minutes. Add

beans, cooked pasta, and herbs. When heated through, stir in a generous amount of black pepper, the grated

Parmesan, and vinegar. Serve in bowls with extra cheese and a cruet of additional vinegar.

Dorothy Spencer, HSA North Carolina Unit

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


Sage Tea to calm your throat

Pour boiling water over 1 tablespoon of fresh or 1 teaspoon of dried sage and steep for 5

minutes for sage tea. Add honey to taste and serve warm or cold.


For that leftover pumpkin puree!

Pumpkin Spice Truffles

2 ounces full fat cream cheese (softened to room temperature)

2 tablespoons confectioners sugar

1/3 cup pumpkin puree

3/4 cup graham cracker crumbs (about 12 full sheet graham crackers)

1/2 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

4 ounces white chocolate (coarsely chopped and melted) could also use dark chocolate

10 ounces white chocolate (or semi-sweet, coarsely chopped)

graham cracker crumbs (optional garnish: extra, or cinnamon/sugar)

1 With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar

together in a large bowl until creamy - about 2 minutes. Add the pumpkin and beat on high until combined. Add the

graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes

until everything is combined. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1

hour or up to 24 hours. Chilling is mandatory.

2 Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

3 Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place the balls on the baking

sheets. You should have around 35 total. Chill balls in the refrigerator for 30 minutes or up to 24 hours.

4 During the last few minutes of the chilling time, begin melting the chocolate. You can melt the

chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof

bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping the truffles. Melt in 30 second

increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm

chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do

not place or store truffles in the refrigerator.

5 Remove balls from the refrigerator and dip them in the chocolate using a dipping tool. When lifting

the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess

chocolate to drip off. Top truffles with a sprinkle of graham cracker crumbs, if desired.

6 Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in

the refrigerator before serving. Truffles are OK at room temperature for a few hours for serving.

Make ahead tip: Layer truffles between sheets of parchment or wax paper in an airtight container in the refrigerator

for up to 1 week or in the freezer for up to 2 months. Thaw overnight in the refrigerator.


Pumpkin Spice Mousse


1 15-ounce can pure pumpkin (1 3/4 cups)

1 tsp. grated peeled fresh ginger

1/4 tsp. ground cinnamon

1/4 tsp. freshly ground nutmeg

Kosher salt

3 oz. cream cheese, cubed

1 tsp. pure vanilla extract

1 c. sweetened condensed milk

2 c. heavy cream, cold

Sour cream and crushed ginger cookies, for serving

In medium saucepan, combine pumpkin, ginger, cinnamon, nutmeg, and pinch salt. Cook on

medium, stirring frequently until steaming heavily, darker in color and slightly thicker, about 5 minutes.

Remove from heat and stir in cream cheese and vanilla until smooth. Transfer to bowl, then stir in condensed milk.

Let cool completely.

Using electric mixer, beat cream until medium peaks form. Fold in cream cheese mixture, then

spoon into 4-ounce jars. Chill until ready to serve. Makes 8 cups.

Serve dolloped with sour cream and crushed ginger cookies if desired.


Crispy Rosemary Potato Cakes


3 tbsp. olive oil

1 1/2 c. chopped onion

1 tbsp. finely chopped rosemary

3 c. leftover mashed potatoes

1 c. panko bread crumbs



In a medium skillet over medium-low heat, heat 1 tablespoon oil. Add onion, rosemary, and 1/2

teaspoon each salt and pepper and cook until onion is soft and golden, about 7 minutes. Transfer to a large mixing

bowl, add potatoes, and mix. Season with salt and pepper.

Spread panko in a shallow dish. In a large skillet over medium-high heat, heat 1 tablespoon oil.

Using a 1/3 cup measure, form potato mixture into 12 cakes. Gently press panko on both sides of each cake. Cook

cakes in batches (adding more oil as needed), turning once, until golden brown and heated through, about 8 minutes.


Gingered Cranberry Shrub

1 pound fresh cranberries washed and picked over to remove soft or discolored berries

2 inch piece of fresh ginger, peeled and thinly sliced

Zest of 1 lemon

1 cup granulated sugar

Approximately 1/2 to 1 1/2 cups organic champagne vinegar

Combine Cranberries, ginger, lemon peel, and sugar in a nonreactive container, mashing cranberries and stirring

coat everything evenly. Cover with a clean dish towel and allow to sit on counter for 3 days. Stir daily

Strain syrup into a measuring cup and discard solids. Combine syrup with equal amounts of champagne vinegar.

Pour mixture into a sterilized, narrow neck jar and store in refrigerator for up to 6 months


For the Bloody Mary Lovers on your Christmas list

Horseradish-infused Vodka

Use a 2 gallon pitcher to combine 4- 750 milliliter bottles of vodka Slice 8 ounces of fresh horseradish root onto 1/4

inch thick rounds. Add horseradish rounds and 2 teaspoons whole black peppercorns to vodka. Steep for 24 hours.

Strain, then decant. Slice 1 ounce fresh horseradish root into matchsticks.

Add 5-6 matchsticks and 3-4 peppercorns into each bottle before corking.





According to Better Homes and Gardens people who eat an orange a day are 60% less likely to develop

 Macular Degeneration.




The Herb Society of America, Frankenmuth Mid-Michigan Unit

37th Annual Herbal Spring Luncheon

Wednesday, April, 10, 2019















Maria Zampini

Gardening Trends

Foodies & Landscapers Unite!

The Herb society of America

Frankenmuth mid-Michigan unit

Established 1983

The Herb Society of America

Frankenmuth Mid-Michigan unit


37th Annual

 Spring Herbal Luncheon







A Burst of Spring


Maria Zampini

Gardening Trends, Foodies & Landscapers Unite!





$38.00 per person

Doors open at 10 am


Looking forward to seeing old friends and making new friends….have a safe trip to Frankenmuth.



                                                                         MEET OUR


                         Maria Zampini



 Horticulture flows deep in Maria Zampini's veins. Her first memory of working in the family business is putting fertilizer pills in pots at the age of seven.

This fourth generation nursery entrepreneur earned a Bachelor of Science degree in Horticulture from Penn State University and worked her way up the green corporate ladder to become a world-class plant promoter, author, speaker, and consultant.


After graduating, Maria managed her family’s 1,000-acre wholesale nursery, destination attraction garden center and new plant division.


Maria now has her own boutique horticultural marketing firm, UpShoot, LLC, which specializes in new plant introductions and marketing gardening related products.


She has previously served as the Director of Plant Development for the HGTV Home Plant collection and has recently partnered with Spring Meadow Nursery to bring the Proven Winners’ Color Choice Flowering Tree program to market.


Together with veteran horticulturist Pamela Bennett, Maria co-wrote Garden-pedia: An A-Z Guide to Gardening Terms, which was awarded the 2016 Educational Materials Outstanding Book Award by the American Society of Horticultural Science.


Maria served as President of the Ohio Nursery and Landscape Association and Director of the International Ornamental Crabapple Society - the first and only female to fill those roles



 Luncheon Menu


Ø Roasted Potato & Grilled Ramp Soup

with  Pinconning White Cheddar


Ø Arugula & Watercress Salad with Thai Basil,

Strawberries, Kiwi, Goat Cheese &

Local Honey & Lime Vinaigrette


Ø Airline Chicken Breast Stuffed with Basil & Garlic Whistle Pesto, Neufchatel, Prosciutto topped with

Blood Orange Thyme Beurre Blanc


Ø Chervil & Blonde Morel Risotto


Ø Grilled Purple Asparagus Topped with Lemon Butter


Ø Rustic Berry and Rhubarb Tartlet


Ramps are wild leeks, foraged from shaded, woody area.  They’re one of the first signs of spring, and one of the first edible green things to hit markets.  Their flavor is a combination of garlicky, oniony, and pungent.  You can use them anywhere you would us scallions and spring onions.


Garlic Whistles (scapes)  Garlic scapes are the flower bud of the garlic plant.


Beurre Blanc-(butter sauce)  White wine is reduced with white wine vinegar and shallots (and some chefs add cream for a stable, smooth sauce), then a whole lot of butter is whisked in slowly, piece by piece, and the mixture is seasoned with lemon juice.



Program Schedule

10 am Garden Market Opens*

11 am Maria’s Book Signing

Noon Lunch Served

1:30 pm Guest Speaker

2:30 pm Drawings




 * We want to remind all shoppers that Garden Market purchases must be paid for by cash or check, as we do not take

debit or credit cards.



· Reservations will be accepted March 1 - April 1 or until we are sold out; whichever comes first


· Cost of tickets: $38 per person


· Checks and money orders should be made payable to HSA-FMMU and mailed with your reservation form to:


Debbie Sparschu

5 Mary Lane Court

Frankenmuth, MI 48734


· Seating is not guaranteed until both the reservation form and payment has been received, and our registrar confirms your reservation by telephone


· Whenever possible, we offer group seating to parties of ten, and if you want a table for ten, a list of all ten names and their payments must be received at the same time




· Contact Information








Debbie Sparschu


2019 Herb of the Year

Anise Hyssop, Agastache spp.





















It is the policy of The Herb Society of America not to advise or recommend herbs for medicinal or health use. This information is intended for educational

purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment.

The 2019 Herb of the Year, as selected by the International Herb Association, includes many species of the Agastache genus. While all of the species are great pollinators and attract butterflies, some have herbal uses: A. foeniculum, commonly referred to as anise hyssop; A. mexicana, Mexican giant hyssop; A. rugosa, Korean mint; and A. scrophulariifolia, purple giant hyssop.


A member of the mint family (Lamiaceae), anise hyssop is not related to other plants commonly referred to as hyssop.


A.  foeniculum and A. scrophulariifolia have lavender flowers that appear from June through September. These blossoms retain their color and fragrance when dried. A. mexicana flowers are generally a pale rosy pink to near crimson in color and A. rugosa has rose to violet flowers.


In addition to being good landscape plants and attracting bees and butterflies, Agastache spp. are deer resistant and drought tolerant once established.

Native Americans used Agastache spp. for medicine, tea, and to sweeten and flavor food.


 Most thrive in full sun to part-shade, well-drained moist soils but also tolerate dry soil. A. rugosa is slightly more tender than A. foeniculum. Consider A. mexicana an annual in our area as it is hardy only to zones 9-10.


· Agastache ‘Golden Jubilee’ was

awarded All America Selection

Winner in 2003. This cultivar

was named to commemorate

the 50 years’ reign of HM Queen

Elizabeth II.



                                                                                Agastache foeniculum

                                                                                    ‘Golden Jubilee’


The Herb Society of America (

The Culinary Herbal, Susan Belsinger & Arthur O. Tucker,

Portland, OR, Timber Press, 2016




                     Name                                                       Yes, I’m requesting a table for 10, and I am the main contact for the group



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