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 ……………………….. Liz Stearns

Library ……………….………  Mary Nuechterlein

Newsletter ………………….… Marianne Dafoe

Publicity ……………………...  Joy Gajewski

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

Ways & Means ………………. Gloria Rodammer

                                                    Audrey Palmreuter

                                                    Bev Bassett

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


Executive Board

Standing Committees


Monthly Meetings



October 9

November 13

December 11-Christmas Party

January 13-Board/Budget Mgt

February 12

March 11

April 8



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, October 9

6:30 pm

Frankenmuth Farmers Market



Harvesting and Using Herbs



Mary Nuechterlein &

Marianne Dafoe



of the



The Herb Society of America

Frankenmuth Mid-Michigan Unit

September 2023

Volume: XXXVII  Issue: I

Chairman's Corner




“It looked like the world was covered in a cobbler crust of brown sugar and cinnamon.” – Sarah Addison Allen


The fall equinox and the first day of autumn arrives on Saturday, September 23, 2023, at 02:50 A.M. EDT in the Northern Hemisphere. The equinox occurs at the same moment worldwide. Here we are welcoming Fall!


Summer will soon be a memory. I am not sure about you, but my garden this summer has been full of surprises! I had successes as well as failures. I cannot deny climate change has affected our seasons. The wildfire smoke caused many days of reduced sunlight and an increase in the ozone levels impacting photosynthesis. This affects the ripening process. My tomatoes and squash did not do as well as last year. I grew dahlias in pots and they did great! The wonderful thing about gardening is, we can start all over again in the spring!


In closing,

I want to wish all of you a fall that is full of cider, cinnamon donuts, apples, and pumpkins, and lovely, fall color road trips.


Yours in service, Cyndy

A pumpkin and apples stock image. Image of foliage, harvest - 21579255

Dates of Interest





October 9,2023 Unit Meeting Farmers Market 6:30pm

October24,2023 Saginaw Castle Museum Lunch and Learn,

“Herbal Tea Tasting Experience  “ 12pm Tasting and make and take

Pin on 그림참고



Sweet & Spicy Blueberry Salsa       

Courtesy of Chef Selene Toliver, CCE, Culinary Arts Instructor at Oakland Schools


Prep Time 40 minutes



2 Cups Fresh Blueberries halved

1 Cup Fresh Blueberries Whole

1/4 Cup Red Pepper diced small

1/4 Cup Jalapeno pepper seeded, diced small

1/4 Cup Red onion Diced small

2 Tbs Cilantro minced

1/2 Tsp Salt Himalayan

1 oz Lemon Juice freshly squeezed and zest

1 oz Lime Juice freshly squeezed and zest

1 oz Local Honey

Tortilla chips for dipping



 Wash and sanitize hands

Assemble equipment - mixing bowl, zester, juicer, spatula, measuring cups, measuring spoons

Combine all ingredients in a bowl except for whole berries

Mix and mash berries into mixture

Taste and adjust seasonings

Add whole berries and gently combine

Serve with chips and enjoy!



From The August Tea


Quick Herb Muffins


1 cup beer

2 C. Bisquick

1 1/2 Tbsp fresh chopped herbs:

1 tsp each rosemary, sage, Parsley or any combination or your choice

Mix ingredients until barely moistened.

Spoon into 8 or 12 greased muffin cups.

Bake 400 degrees 12 minutes.



Blackberry Ginger Balsamic Vinaigrette


1 cup fresh blackberries

1/2 cup Blackberry Ginger Balsamic Vinegar( Great Lakes Olive Oil Co)

1/2 cup Extra virgin olive oil

1/4 cup honey 1 Tbsp ground ginger

1/2 tsp kosher salt Sugar as needed or personal preference


Mix all ingredients except olive oil in a food processor, once blended strain through a fine mesh strainer to remove blackberry seeds.

Place back in food processor and slowly add oil.

Adjust sweetness by whisking in white sugar to preferred flavor

Place in air tight container.

Can be made up to a week in advance and kept refrigerated. Vigorously shake before serving.



From The 2001-2002 Member recipe booklet


Basil Corn Chowder

1 medium sweet onion chopped

1 Tbsp olive oil

1/2 cup basil flowers

8 medium red potatoes cut in 1 inch cubes

kernels from 8 ears of corn, divided

6 cups vegetable or chicken stock

salt and pepper to taste


In a large saucepan saute onion until translucent.

Add basil flowers, potatoes and half of the corn.

Continue to cook for 3 minutes.


Pour in stock, and bring to boil. Lower heat and simmer for 15 minutes or until potatoes are tender.


Remove from heat and allow to cool for 15-20 minutes.


Pour half of the soup into a blender or food processor, process until smooth.


Put back in not saucepan, reheat and add remaining corn.


Adjust seasoning.

The secret to this soup is the pureeing. You can adjust thickness to your preference by more pureeing or more stock.



Herb of the Month Aleppo pepper Capsicum annuum ‘Aleppo’


The Aleppo pepper, named for the city in Syria of the same name, is a variety of Capsicum annuum. It is grown for local use and export in both Syria and Turkey.


This pepper is also known as the Halaby pepper, from the Arabic word Halab for the Syriancity Aleppo.


 This pepper is cut, de-seeded, and partially dried in the sun. They are then coarsely ground, mixed with olive oil and salt and finished drying for use as a spice.


 The Aleppo pepper can be used fresh. It is typically sold in tins, dried and ground as described above, for use dried.


The history of this pepper dates back centuries, in Aleppo, Syria. Their location on the Silk Road led to the development of this cultivar to be used in their cuisine.


Common uses of Aleppo pepper include spice mixes or rubs for seasoning meat and poultry, bean dishes, roasted vegetables, egg dishes, avocado toast and dips.


 While spicy, this pepper only ranks a moderate 10,0000 units on the Scoville scale.This pepper enhances the flavor of food with a sweet heat, and earthy, fruity and smoky notes.


 Ripening in late summer or early fall, the fruit of the Aleppo pepper matures to a rich red or burgundy color, 3.5 to 4 inches long and 1.5 inches wide on plants reaching 4 feet tall. For more information on growing the Aleppo pepper, see the article in the 2023 Herbarist, Issue 88, pages 32-35.




 Purchase Aleppo pepper, not Aleppo style pepper, which has a higher heat level.


 Crushed and prepared Aleppo pepper is a rich burgundy color, does not include the seeds and is more mild than crushed red pepper.


 Aleppo pepper enhances, adds complex flavors and layers of flavor to dishes.


 Along with the spice, Aleppo pepper as a sweet, tangy, earthy and fruity flavors to foods.


 Use in spice blends or seasoning rubs or directly on meats, poultry, roasted vegetables, egg dishes, avocado toast.

 Use to rim cocktail glasses.


 Store in a dark, cool and dry place for up to 3 years.


 Creamy Whipped Feta Dip

8 ounces block quality feta, drained

3⁄4 cup Greek yogurt

1 lemon zest

2 tablespoon extra virgin olive oil, more as needed

1 teaspoon Aleppo pepper (or red pepper flakes) (to your taste)

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh parsley

2-3 tablespoons toasted pine nuts, optional

1-2 tablespoons crushed pistachios, optional


In the bowl of a large food processor fitted with a blade, combine the feta, Greek yogurt and lemon zest. Blend, and while the processor is running, drizzle olive oil through the top opening, until the feta is whipped to a smooth mixture.


Transfer the whipped feta to a serving plate. With the back of your spoon, smooth the top of the feta, making an indentation in the middle (or a “well”).


Pour a bit of olive oil all over the feta, then top with the Aleppo pepper, fresh herbs, and nuts.


Can also top with roasted tomatoes or broccoli.


Serve with pita chips, pita wedges or favorite vegetables.


Suzy Karadsheh The Mediterranean Dish



Fall Tasks for the Vegetable Garden


Sketch out or make notes on the garden layout to help with crop rotation next year.


Take a seed inventory and make a list of seeds and plants you will need for spring planting.

Collect and save seeds from heirloom fruits and vegetables.


Plant garlic and shallots.


Remove and dispose of all the debris of your vining plants: beans, tomatoes, and cucurbits.


Vines can harbor disease and while they can be composted when disease-free they are oden better off in the burn pile.


Remove garden structures including tomato stakes, trellises, and weed mat that has not degraded.


Drain, coil and store soaker hoses.


Mowing, tilling, or a combination of both will rid the vegetable garden of noxious weeds that somehow always

tend to win out by the end of the season.


Give the compost pile a final turn, add it to the garden and till it in.


Fall Tasks for Flowerbeds Dig up and store tender bulbs like dahlias, gladiolus, cannas,

and elephant ears that should be overwintered inside.


Plant early spring flowering bulbs like tulips, crocus, daffodils, and allium.


Collect seed heads for sowing in the spring or direct sow now.


Divide irises, daylilies and bulbs as needed.


Take cuttings to start new plants and overwinter them for planting in spring.


Take a final harvest from the herb garden and preserve by drying or freezing.


Cut back perennials.


Start removing dead wood and spent plant debris from flowerbeds.


Remove weeds.


 Hard prune woody perennials like lavender and rosemary and prune out deadwood and overgrowth from shrubs.


Apply a layer of mulch where needed to protect tender perennials and shrubs.


Drain hoses, coil, and store.


Winterize water features according to manufacturer's instructions,

including irrigation systems.


Clean, sharpen, and store hand tools such as garden hoes, shovels, trowels and weeders.


Clean bird feeders and remove old nest material from bird boxes.


Tip: Isopropyl alcohol works well as a cleaning agent for hand tools.


Apply a light coating of mineral oil and store them in a cool, dry location or with the blades inserted into a bucket

of sand to preserve the sharp edge and help to discourage rust.


Fall Garden Tips came from an online source, the spruce.




If I were asked now whom I consider to be

the happiest of the human race

I should answer,

those who cultivate the earth by their own hands


William Roscoe

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