Lake County Herb Society - Lake County
The Lake County, Indiana, Herb Society was founded in 1988 for the purpose of learning to grow and use herbs, including culinary, medicinal, crafting and other uses.
We publish a bi-monthly newsletter entitled the "Herbal Thymes". Each year we study eight new herbs, with information shared by members. Outside speakers present programs at five meetings. Activities include a luncheon, garden walk and picnic, and possible field trips.
The group meets bi-monthly on the second Tuesday of the month at 1:00 p.m. at the Lake County Purdue Cooperative Extension Service Office located at 880 East 99th Court in Crown Point, in January, May, September and November. The March and July meetings are held at other locations. Refreshments and social time at each meeting.
The officers conduct all the business and planning for the Herb Society during alternate months of the meetings.
Herb enthusiasts are always welcome and membership is available to all interested persons.
Dues are: $10.00 per person or $15.00 per family.
Twelve Herbs At a Glance
Basil
has a sweet and musky
scent, sometimes like licorice or cloves. Leaves can be torn or chopped for
cooking and in salads or crushed into a paste and used in a sauce, such as
pesto. Good when coarsely diced, sprinkled over tomato slices and drizzled with
olive oil.
Chives have a mild
onion flavor. Snip with scissors. Works well with eggs and bland vegetables
such as potatoes and squash. Also good in dips.
Cilantro is strong. Some people describe it as soapy, others describe it as woody and musky. Use only the leaves; stems can be bitter. Used in Mexican salsa and in Asian and Latin dishes.
Dill varies somewhere between anise and citrus. Use only the leaves - larger stems can be bitter. Good with fish, including tuna salad, and poultry and egg dishes. Mix with sour cream for a dip or with butter for a spread.
Marjoram is musky, slightly nutty. Sweet, followed by a slightly bitter aftertaste. Use only the leaves. Often used in poultry stuffings and fruit salads. Use sparingly, as it can overpower a recipe.
Mint comes in many types, but the most common are peppermint and spearmint. Peppermint has a menthol flavor. Spearmint has a milder flavor. Goes well with fruit and vanilla-flavor desserts. The flavor is very strong, so use it sparingly.
Oregano is strong, tea-like flavor similar to marjoram. Tear or snip the leaves and use them in tomato-based sauces and stews. Try it with poultry, vegetables and rice.
Parsley is fresh, grassy; a bit like pepper. Use flat-leaf or Italian for culinary uses (curly parsley is a garnish). Best with savory dishes such as meat and soup. Chop finely, blend with butter for a tasty spread.
Rosemary resembles pine and citrus. Use whole sprigs over meat when roasting and in marinades. Good with pork and lamb. Pull the leaves from stems if you plan to dice it for cooking. Use it sparingly, as the flavor is pungent.
Sage is slightly bitter. Late in the season, it can be too strong for some palates. Somewhat similar to thyme. Use only the leaves. They are easy to snip with kitchen shears. Often paired with onion and used in poultry stuffings. Flavor is powerful, so use it with strong-flavored vegetables.
Tarragon is peppery and spicy with a hint of anise. Use sparingly, as it will overpower some dishes. Often paired with fish and poultry or used in cream sauces.
Thyme is musky with a hint of clove and sage. It is a woody plant, so use only the leaves in stuffings or to make bouquet garni. Also good with vegetables.
Questions?
Please call: 219-755-3240 or Email: sfogaras@purdue.edu
