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Wednesday, March 31, 2021

Soup Herb Comforts Customers and Restaurant Pros - Santa Barbara Independent

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When the pandemic hit, bouchon server Lucas Bird, like many food industry professionals, faced the emotional and financial challenges of months without work. Bird’s girlfriend, Grace Slansky, who works at the Wildcat Lounge, suggested starting a pop-up out of Little Kitchen next door when the restaurant is closed on Mondays. 

When the couple realized that some of their favorite quarantine meals were, unsurprisingly, comfort food — specifically soups and sandwiches — Soup Herb was born. Slansky stepped in to help with marketing, and Bird’s restaurant industry friends David Fainberg and Vicken Tavitian jumped into the kitchen.

“I couldn’t ask for a better team,” Bird said. “What started as a group of out-of-work food service workers has grown into an opportunity to lift up other people in the industry and give our friends an outlet to cook and make a little cash.”


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Every other week, they come out with a new menu, featuring several selections of creative soups and sides, advertised primarily through Instagram. Customers pre-order through direct message and come by on Mondays to pick up their meals. 

I sampled a decadent cream of broccoli soup, topped with bacon and served with cheddar grilled cheese “dippers.” These clever accompaniments round out the soup for a full meal, and past pairings have included roasted red pepper quesadillas with chicken tortilla soup, goat cheese egg rolls with carrot ginger soup, and mozzarella-filled pizza sticks with tomato soup. I also enjoyed the Lebanese-style red lentil soup with bulgur wheat and wild rice, a hearty vegan soup that tantalized with bright flavors and worked well with the house-made pita chips.

“One of the things I’m most proud of is that we’ve been able to incorporate flavors from so many different cultures, and that definitely drives our menu,” said Bird, who strives to use fresh produce and support small businesses such as Shalhoob’s, European Deli Market, and Indo-China Market.

Bird has worked in the kitchen of Petit Valentin and Elements, for catering companies, and as a private chef. When he speaks of his time at bouchon, his eyes light up with palpable passion. 

“This is really a business born out of necessity for the restaurant industry,” explained Bird. “We pride ourselves on camaraderie. At the end of the day, we just want to bring people together over comfort food.”

Order Soup Herb via Instagram at @soupherbsb


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March 31, 2021 at 11:10PM
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Soup Herb Comforts Customers and Restaurant Pros - Santa Barbara Independent

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Herb

Mr. Food: Herb Crusted Lamb with Mint Sauce - KoamNewsNow.com

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What You’ll Need

  • 2 tablespoons olive oil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 sprigs fresh rosemary, divided, stems removed and chopped
  • 2 racks of lamb (about 2-1/2 pounds)
  • 1 cup mint jelly
  • 1/2 cup red wine

What to Do

  1. Preheat oven to 325 degrees F. Coat a baking sheet with cooking spray.
  2. In a small bowl, combine oil, onion powder, garlic powder, salt, pepper, and 2 rosemary sprigs; mix well. Rub mixture evenly over lamb and place on baking sheet. Roast lamb 45 minutes for medium-rare or until desired doneness.
  3. Meanwhile, in a small saucepan over low heat, combine jelly, wine, and remaining rosemary sprigs, and cook 6 to 8 minutes or until jelly is melted and mixture is slightly thickened. Slice lamb chops and serve with mint sauce.
The Link Lonk


April 01, 2021 at 01:18AM
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Mr. Food: Herb Crusted Lamb with Mint Sauce - KoamNewsNow.com

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This herb garden was designed with smart monitoring tech & fits inside your kitchen cabinet to save space! - Yanko Design

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We have all killed a plant or two let’s just admit it. Gardening isn’t for everyone but it is sure nice to have fresh herbs to add to your meals. Imagine making a bomb pizza and realizing you don’t have basil (gasps!). To avoid such catastrophes even those of us without green thumbs do our best to keep herbs in our kitchen. The only drawback is that having five small pots takes up a lot of counter space and also can attract bugs. Leaving herbs out on the window is not an option because they won’t survive extreme weather and maybe birds will get to it before you do. But this herb garden design takes care of all these minor inconveniences while making sure your plants thrive!

The design lets you have access to fresh greenery 365 days a year without sacrificing any counter space or causing a mess. It is compact and works wonderfully for small urban apartments or big suburban houses. What makes this herb garden unique its compactness because it makes it invisible in your kitchen space. Designer Igor Abakumov drew inspiration from his own life experience for this. “My mom is a real culinary virtuoso and she often complains about the lack of specific greens in the store. And then I got the idea to design a home garden that will be built into the kitchen and will delight with greenery all year round,” he explains.

Simply named Home Garden, this nifty design is basically a herb drawer that is built into the kitchen. It comes with an integrated smart system that monitors the moisture and temperature of plants, as well as their freshness and readiness for use. It is 2021, so of course, all of this can be adjusted directly from your phone. Home Garden is one of the entries for the James Dyson Awards 2021.

Designer: Igor Abakumov

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April 01, 2021 at 12:46AM
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This herb garden was designed with smart monitoring tech & fits inside your kitchen cabinet to save space! - Yanko Design

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Morning 5: Herb Alpert turns 86 years old - Waterbury Republican American

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Musician Herb Alpert, who led Herb Alpert & the Tijuana Brass in the 1960s and co-founded A&M Records with Jerry Moss, turns 86 years old today. Here are five facts about Alpert:

1) While attending the University of Southern California in the 1950s, he was a member of the USC Trojan Marching Band for two years.

2) Later that decade, Alpert teamed up with Rob Weerts as songwriters for Keen Records. A number of songs written or co-written by Alpert during became Top 20 hits, including “Baby Talk” by Jan and Dean and “Wonderful World” by Sam Cooke.

3) Winner of nine Grammy Awards, he has sold 72 million records worldwide, achieving sales of 14 platinum albums and 15 gold albums.

4) Alpert is the only musician to hit No. 1 on the U.S. Billboard Hot 100 pop chart as both a vocalist (“This Guy’s in Love with You,” 1968) and an instrumentalist (“Rise,” 1979).

5) He has a second career as an abstract expressionist painter and sculptor with group and solo exhibitions around the United States and Europe.

Source: Wikipedia

The Link Lonk


March 31, 2021 at 05:22AM
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Morning 5: Herb Alpert turns 86 years old - Waterbury Republican American

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Tuesday, March 30, 2021

Ready For A New Hobby? Our Complete Guide To Herb Gardening Is Here - mindbodygreen.com

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According to Greg Pongetti, the Living Collections curator at the California State University Fullerton Arboretum, herbs need rich, well-draining soil in order to grow well. "Herbs do not like their roots to be constantly wet, so if your soil drains poorly, they are likely to die," he says.

You can test your outdoor soil drainage by digging a hole about 1-foot deep and 1-foot across. Fill the hole with water, wait 12 hours, and then fill it with water again. This time around, set a timer and see how long it takes for the soil to absorb the water.

Well-draining soil should soak it up in under two to three hours. If yours doesn't drain quickly, you might want to bring some bagged soil into your garden that's specifically for herbs and vegetables.

If you're growing directly in your garden's own soil, Pongetti adds that it's a good idea to "amend" the soil by mixing in 1 to 2 inches of compost into its top layer before planting to help ensure your herbs will thrive.

If you don't have a spacious yard or patio and are limited to a porch or balcony, you may prefer to plant your herb garden in pots. This is also a better choice if your garden area doesn't receive sufficient sunlight.

"Use a high-quality potting mix to fill your containers," recommends Enfield.

Most herbs can grow in a limited space, making it easy to experiment and have a variety of herbs within reach. "An 18-inch container has enough growing space for around five herbs, and a 14-inch container will successfully hold about three plants," says Enfield.

The Link Lonk


March 31, 2021 at 03:04AM
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Ready For A New Hobby? Our Complete Guide To Herb Gardening Is Here - mindbodygreen.com

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Casey O'Neill: Thoughts on spring, community & how the Mendo Herb Guild ties them together (column) - The Mendocino Voice

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The following is an op-ed from semi-regular columnist Casey O’Neill. O’Neill is the owner operator of HappyDay Farms north of Laytonville, and a long time advocate for the cannabis community in Mendocino Co. The opinions expressed in this column are those of the writer. If you would like to submit a letter to the editor feel free to write to info@mendovoice.com.

BELL SPRINGS, 3/28/21 — Spring arrives, though winter has not given up as evidenced by the hard freezes of the past couple mornings. This is the time of year when we love the warmth of the afternoon sun, but struggle with the cold dawn. Breath is as smoke in the morning, and I break the ice on the water dishes as I feed the animals.

We may soon see baby rabbits. One of the does that we bred last month has begun pulling out hair to make a nest for her kits. The cycles continue — new beings are born and others exit this life. This week we’ll slaughter one of the three pigs we’ve kept over the winter, bringing nourishment and sustenance into our households for the season to come.

As the days tick off the calendar we move through the motions that bring the farm to life, prepping, sowing and transplanting crops into the space in which they will live their lives. Beginning, growth, harvest and consumption is the cycle of the farm and of the community that supports it. We are glad to exist in a shared journey of mutual support, anchored in the land that offers so much unto us. 

I had the opportunity to vend at the spring market that was put on by the Mendocino Herb Guild to mark the equinox. It was a deep joy to see so many faces and to exchange love and energy in the sharing of interaction.  We are community, drawing back together after long absence caused by pandemic. 

Throughout history humans have survived plagues and diseases, and though caution is still appropriate and masks are still needed, it feels like there is light at the end of the tunnel. Seeing everyone made me reflect on how important interaction is for our health and well-being as humans, a fundamental cornerstone of life. 

We are social creatures, defined as much by the relationships we form in life, as we are by genetic makeup. When we gather as community, the sum is greater than the parts, an expression of human solidarity and togetherness. We form groups based in shared interest, holding space for mutual learning and connection. 

I appreciate the Herb Guild for fostering a sense of connectedness around land, plants and community.  We humans have always been sustained and succored by plants, yet the industrial paradigm strips us of knowledge and gratitude by severing this connection. We learn in sharing, from elder to youth as the teachings are passed on, and this is the joy of responsibility.   

Humans have always gathered in celebration and counsel, working together in shared effort to survive and thrive. The past year of distancing and fear have been so difficult, yet reflection on this has often been elusive as we’ve placed one foot in front of the other. We’ve known we were missing parts of life that matter to us, but the feeling is brought into sharp relief by the contrast of gathering again. 

Perhaps more than any point during the pandemic, I feel the importance of seeing people and participating in shared activities. I value the opportunity to market our goods and connect with people, more so now because it’s been so long since we’ve seen each other.  

I value the structure that markets offer, a baseline for conversation and connection that fosters a rotational set of interactions. I get to see and interact with so many people, anchored in my identity as a farmer. I think about how my sense of self as a farmer is fundamental to my reality and the way I relate to others.  

To farm is to serve as a conduit between land and community, fostering life that transitions into sustenance to foster life for others. This deep responsibility is a calling, a ministry that guides the actions we take. Like breathing, this relationship is often in the background, taken for granted in the routine of life. I try to focus on my breath and hold space for reflection, bringing into gratitude that which I might take for granted.   

I look forward to the season to come, to the warmth that will grow as the days lengthen, and to the cool breezes that caress the skin on hot afternoons. I look to the cycles of birth and growth, to death and decay.  The sharing and exchange of nourishment and energy moves me through the journey and I try to be conscious of that which I bring to interaction. I give love and am loved in return, sharing joy and difficulty alike on the path of life.

As always, much love and great success to you on your journey!


The preceding article was an opinion column, or letter to the editor, and the opinions expressed therein are the author’s not necessarily those of The Mendocino Voice. It was not necessarily edited for punctuation, capitalization, spelling etc. While, we reserve the right to copyedit and fact-check opinion pieces, and letters to the editor — and to annotate such pieces with fact-checking — we do not habitually do so.

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March 30, 2021 at 04:04AM
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Casey O'Neill: Thoughts on spring, community & how the Mendo Herb Guild ties them together (column) - The Mendocino Voice

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Herb

Monday, March 29, 2021

UCF’s offensive line brings depth, experience for new coach Herb Hand - Orlando Sentinel

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“I like to look up at guys. I’m about 6-2 and I like to be able to look up at them, that’s No. 1,” said Hand, 53. “We’ve certainly got some guys with good length to them, which is good to see. You want guys that can bend, who are flexible and who can move their feet. You want guys that are physical enough at the point of attack to re-establish the line of scrimmage. … You want guys who are athletic enough to be able to go out and block in space.

The Link Lonk


March 30, 2021 at 07:25AM
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UCF’s offensive line brings depth, experience for new coach Herb Hand - Orlando Sentinel

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TOMORROW: Ashwagandha: Ayurveda's flagship herb goes mainstream - NutraIngredients-usa.com

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With $25 million in sales across mass and natural channels and big double-digit growth year-on-year, ashwagandha is no longer a niche botanical.

The FREE webinar, Ashwagandha: Ayurveda’s flagship herb goes mainstream​, will take place TOMORROW:  Tuesday, March 30 at 12pm Eastern/ 9am Pacific.

From supporting a healthy response to stress, to boosting cognitive function, sleep, metabolic wellness, adrenal function, sports performance, and more, Ashwagandha (Withania somnifera​) is now being used in mainstream formulations across the US, from capsules and gummies to adaptogenic beverages.

According to HerbalGram’s Herb Market Report, sales of Ashwagandha supplements increased in the US Mainstream Multi-Outlet Channel (MULO) from 2018 to 2019 by 45% to $10,835,737, making it number 33 in the top selling herbal supplements list in MULO. And that was after increasing 165.9% from 2017 to 2018.  

In addition, sales in the Natural Channel increased 7% y-o-y to reach $13,661,462 in 2019, putting the herb at number 5 on the top selling herbal supplements list in this channel. Growth from 2017 to 2018 was 17%.

The upcoming webinar will explore the market, the ethnopharmacology, the supply chain, sustainability initiatives, and the science, with a particular focus on the herb’s anti-inflammatory and immune health benefits.  

Attendees will also have the opportunity to ask a burning question about this topic in advance by submitting the question when they register. For more information and to register, please click HERE​.

Our expert speakers include:

Bhushan Patwardhan, PhD, FNASc, FNAMS​, Distinguished Professor, Interdisciplinary School of Health Sciences, Savitribai Phule Pune University, India

Trish Flaster, MSc​, Executive Director, Botanical Liaisons, LLC

Chris Kilham​, Medicine Hunter

Moderator: Stephen Daniells​, Editor-in-Chief, NutraIngredients-USA

The event is sponsored exclusively by:

KSM-66​: Ixoreal Biomed's award-winning KSM-66 root extract of ashwagandha, an adaptogenic botanical and the most revered herb from Ayurveda. KSM-66 was developed over 14+ years of R&D and has been on the market for just over 9 years, but it is already in more than 950 products, from major supplement companies across the globe.

The Link Lonk


March 29, 2021 at 10:02PM
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TOMORROW: Ashwagandha: Ayurveda's flagship herb goes mainstream - NutraIngredients-usa.com

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How To Chop Herbs Quickly With This Simple Hack - Delish.com

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Let’s be honest… TikTok has 100% changed the way we cook. The amount of ingenious cooking hacks on TikTok is crazy, and each one is better than the one before.

The TikTok food hack that’s blowing our minds today is this one from @morielbethobertanner, which involves herbs and a cheese grater.

You know how picking herb leaves off stalks is one of the most annoying things in the world – especially if the herb in questions is parsley (admittedly, we quite like the stalks for flavour, but if you’re not into them, that’s fair too)? Well, with this life hack, you’ll never waste hours of your life again meticulously separating leaves from stalks. Because Moriel has shown us how to do it using a cheese grater.

This content is imported from TikTok. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

When asked to share “an unconscious standard practice in your life”, Moriel posted a video showing the stalk of the herb being threaded through one of the holes in a cheese grater and guided out the bottom.

It’s then pulled all the way through; stripping the leaves off as it comes out!

How smart is that?!

The clip has been viewed more than a million times, and the comments prove that we’re not the only ones blown away by this hack. Comments include, "Frickin brilliant", OMG. Genius. What in the hell have I been doing?", and "Mind. Blown."


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The Link Lonk


March 29, 2021 at 07:55PM
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How To Chop Herbs Quickly With This Simple Hack - Delish.com

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Do-Ahead Gluten-Free Mushroom & Herb Drop Biscuits - La Crosse Tribune

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Colin Anderson, chef and owner of Eureka Compass Vegan Food in St. Paul, Minnesota, shares not only his popular mushroom biscuit recipe, but also his custom formula for the perfect Gluten-Free Flour Blend for Biscuits, Scones & Muffins.

“This is my go-to biscuit recipe because they make a great accompaniment to any soup, salad or pasta, and I love to use them for biscuits and gravy. Plus, there is plenty of opportunity to do things ahead of time; the mushrooms and garlic can be sautéed and refrigerated up to four days in advance.” 

Mushroom biscuits

“This recipe performs better when you make the batter the day before and let it chill in the fridge overnight,” Anderson says. “With gluten-free baking, the leavening agents have time to interact with the other ingredients, which produces a fluffier crumb.”

He also likes to get creative with the herbs. Anderson adds, “If the biscuits are being served with a tomato-based dish, then oregano and basil may better suit the meal’s flavor profile. Or, have some fresh rosemary you want to showcase? Use it! Once you have the base of this recipe down, you can explore the full spectrum of sweet, savory, fruit, vegetable — whatever your heart, mind and tastebuds can imagine!”

Do-Ahead Gluten-Free Mushroom & Herb Drop Biscuits

Yields: 24 biscuits

  • 1 batch Gluten-Free Flour Blend for Biscuits, Scones & Muffins
  • 2 tsp dried parsley
  • 2 tsp dried thyme
  • 2 tsp freshly ground black pepper
  • 2 cups plant-based milk, such as soy, almond, coconut or oat milk
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp plus ½ cup extra virgin olive oil, divided
  • 8 oz assorted fresh mushrooms, such as cremini (baby bella), portabella, beech and/or shiitake (stems discarded), coarsely chopped
  • 3 garlic cloves, chopped
  • ½ cup very cold plant-based salted butter or margarine (1 stick), cut into small pieces

In large bowl, prepare Gluten-Free Flour Blend. Stir in parsley, thyme and pepper; set aside. In 2-cup liquid measuring cup, add milk and vinegar; set aside for about 10 minutes.

Meanwhile, in 12-inch skillet, heat 1 tablespoon oil over medium heat. Add mushrooms and cook 5 to 6 minutes or until mushrooms begin to release their liquid, stirring occasionally. Add garlic and cook 1 minute, stirring. Transfer mushrooms to bowl to cool.

Add butter to flour mixture. With pastry blender or two knives used scissors-fashion, cut butter into flour mixture until pea-sized pieces form. With spatula, stir in mushroom mixture. Make a well in center of flour mixture, then pour milk mixture into well; add remaining ½ cup oil and stir gently into milk mixture. Stir milk mixture into flour mixture, slowly drawing in flour until well-combined. Cover and refrigerate at least 6 hours or up to overnight.

Preheat oven to 400°F. Line two large cookie sheets with parchment paper, or lightly grease with oil. Drop dough evenly into 24 mounds, about ¼-cup each, onto cookie sheets. Bake 25 minutes, rotating once halfway through baking. Bake 5 minutes longer for a crispier crust. Serve biscuits warm, or transfer to wire rack to cool completely.

The Link Lonk


March 29, 2021 at 07:45PM
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Do-Ahead Gluten-Free Mushroom & Herb Drop Biscuits - La Crosse Tribune

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Herb

Frawley: Parsley is the 2021 herb of the year - Midland Daily News

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I have written a couple articles on Parsley in the past. But this time parsley is the Herb of the Year! Almost every year since I began writing my monthly article for the paper (I started in October 2002), one of those months I dedicated the article to which ever herb was the Herb of the Year for that particular year. Most recently I have written that article in January or February so you, the reader, could learn about, plant, and use which ever herb is celebrated that year. This year is no different.

I believe parsley has been undervalued. Probably because it has been used as a plate garnish for so many years. It has many redeeming qualities one of which is its great flavor. It brightens whatever dish you happen to use it in or one. It is good cooked in the soup pot or sprinkled fresh on pasta after it is cooked.

Parsley is the first herb I remember. My mom only grew three herbs – curly parsley, dill, and chives. She would harvest it, bring it inside and snip it up to serve on top of new buttered potatoes or roll her famous salmon ball in a mixture of snipped parsley and walnuts.

It has three common varieties: flat leaf or Italian, curly leaf and parsnip rooted (Hamburg). I grow Italian or flat leaf and curly parsley every year. In Michigan, parsley may winter through depending on the weather, but I treat it as an annual and buy new plants every spring. If I get some volunteer seedlings from last year’s plants that flowered and went to seed, I consider it a blessing and am happy to use them in my cooking or selling to LaLonde’s market.

Parsley is classified as a biennial, which means the leaves grow the first year and it flowers and makes seeds the second year. However, because of our growing season, the commercial growers need to start the seeds early so they look good when we are buying plants in the spring. Because of this sometimes by August they begin to send up stiff stalks that then flower. I just keep cutting the flower stem off to help the plant continue to produce leaves. Toward the end of the summer, I let some stalks go to flower and make seeds which may make new seedlings in the spring, but I never count on that happening. If you are starting your own seeds, it is best to mix the seed with sand and add water to soak them for 24 hours before sowing the seeds. The seeds may take up to 6 weeks to germinate, so be patient.

When harvesting parsley, you want to cut the outside leaves first. If you cut from the inside, you will stunt the plant since the new growth comes from the center. If you do not harvest the outer-most leaves, they will eventually turn brown and need to be cut off and thrown away. By harvesting from the outside, you increase your overall harvest and improve the continued growth and appearance of the plant all season.

After you cut your parsley, use it fresh in your dish or store in a moist paper towel that is put in a zippered bag, then in the refrigerator, or preserve it for later: dry it in a dehydrator or freeze it. The way I like to freeze it is snip it into an ice cube tray, add a little water, freeze it, crack out the frozen cubes and store in the freezer in a zippered bag or just snip it into a small airtight container and freeze it. Be sure to date and label your bag or container so you know what is in the container and when you put it in the freezer. The little bit of water you use won’t be a problem when using them in a stew or a pot of soup, but for other dishes use the frozen parsley you snipped into a container. During the growing season I also chop it up, put it in a little covered storage container in the refrigerator so it is convenient and ready to use fresh for any number of dishes.

I have found that Italian parsley, sometimes called flat leaf, is more flavorful and more tender than the curly parsley, but the curly is easier to snip up. Both are rich in vitamin A and C and iron. Parsley is one of the main ingredients in Bouquet Garni along with thyme and bay leaf, which is a great blend for soups and stews. I use dried parsley in many of the 60 culinary mixes that I package: Dill Dip for Vegetables, Herb Lemon Butter for Chicken or Fish, Herbed Rice, Holiday Rice, Italian Dressing Mix, Spaghetti Sauce Herbs, Super Seasoning, Scampi Seasoning, Chicken Soup, Cream of Broccoli Soup, Bouquet Garni, Salad Herbs and I use fresh parsley in my Italian Vinegar. So, you can see that parsley is quite versatile. At home, I use fresh or dried (depending on the time of year) in meatballs, meatloaf, many different salads, new potatoes, and home canned spaghetti sauce, just to name a few. Following are some great recipes using parsley.

Garlic-herb croutons

1/3 cup butter

1 tablespoon freshly chopped sage

1 teaspoon freshly chopped parsley

1 clove garlic, minced

1 teaspoon freshly chopped thyme

4 – 5 cups of French bread, cut into 1-inch cubes

1 to 2 teaspoon grated Parmesan cheese (sprinkle over croutons as they come out of the oven)

Preheat oven to 350° F. In a small saucepan, melt butter. Remove from heat and add the herbs. Stir well and set aside. Place bread cubes in a large bowl. Drizzle one-half of the butter mixture over the bread cubes and then stir gently. Drizzle the remaining butter over the bread cubes and gently stir again until they are well coated, but not soggy. (Different breads absorb differently, so you may not need all the butter in the recipe.)

Spread the buttered bread cubes, in a single layer, on an aluminum foil-lined cookie sheet. Place in the oven and bake for 15 – 20 minutes or until the cubes are crispy on all sides and slightly browned. Watch them closely so that they do not burn. Remove and let cool. Store in an airtight container. Use on salads or soups.

Green Goodness Dressing

2 cups packed parsley leaves

2 garlic cloves, crushed

Juice of 1 lime or lemon

1 teaspoon Dijon-style mustard

1 tablespoon white wine vinegar or Italian Vinegar (Frawley’s Fine Herbary)

1 cup olive oil

1/2 teaspoon salt

Blend all the ingredients at low speed in a blender for 1 minute and at high speed for 30 seconds, or until the mixture is bright green. Adjust the seasoning with lemon juice, vinegar, or salt if necessary. The dressing keeps, covered and chilled, for 1 week. Use on salads, grains, potato, pasta, blanched vegetables, and greens.

Frawley's Pasta Salad

8-ounce spaghetti or linguine

1/2 head broccoli

2 carrots - julienne cut

1 large tomato, chopped 1/2-inch cubes

2 tablespoons fresh basil (2 teaspoons dried)

2 tablespoons fresh parsley

8-ounce Mozzarella cheese, cubed

1/2 cup vegetable oil

1/4 cup Parmesan cheese

1/2 cup Italian Vinegar

1 package Frawley's Fine Herbary Italian Dressing Mix

Cook pasta using box instructions. Cook broccoli and carrots to crispy done.

In a large bowl, combine broccoli, carrots, tomatoes and chopped fresh herbs.

In a separate container mix dry Italian Dressing Mix, vinegar, and oil and add to large bowl. Put in both cheeses and pasta. Toss and chill well. (Opt. add Summer sausage cubes)

Pork medallions with five spice powder

For the marinade:

2 tablespoons low-sodium soy sauce

1 tablespoon green (spring) onion, including tender green top, minced

3 garlic cloves, minced

1 tablespoon olive oil

3/4 teaspoon Five Spice powder

1 pound pork tenderloin, trimmed of visible fat

1 tablespoon olive oil

1/2 cup water, plus 1 to 3 tablespoons as needed

1/4 cup dry white wine

1/3 cup chopped yellow onion

1/2 head green cabbage, thinly sliced (about 4 cups)

1 tablespoon chopped fresh flat-leaf (Italian) parsley

Mix marinade ingredients in a shallow baking dish. Whisk to blend. Add the pork and turn once to coat. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight, turning the pork occasionally. Preheat the oven to 400° F. Remove the pork from the marinade and pat dry. Discard the marinade. In a large, ovenproof frying pan, heat the olive oil over medium-high heat. Add the pork and cook, turning as needed, until lightly browned on all sides, about 5 minutes. Add the 1/2 cup water to the pan. Transfer the hot pan to the oven and roast until the pork is slightly pink inside and an instant-read thermometer inserted into the center reads 160° F. Transfer the pork to a cutting board, cover with aluminum foil and let rest for 10 minutes.

Meanwhile, place the pan over medium-high heat. Add the wine and deglaze the pan, using a wooden spoon to scrape up any browned bits. Add the yellow onion and cook for about 1 minute. Add the cabbage and 1 tablespoon of the remaining water. Stir well reduce the heat to medium, cover and simmer until the cabbage is wilted, about 4 minutes. Add 1 to 2 tablespoons additional water, if needed. Slice the pork tenderloin into 8 medallions. Divide the medallions and the wilted cabbage among individual plates and garnish with parsley. Serve immediately.

Chimichurri sauce

3 cloves garlic, chopped

1medium shallot, chopped

1 tablespoon red wine vinegar

1 tablespoon freshly squeezed lemon juice

1/2 cup packed fresh parsley leaves

1/2 cup packed fresh basil leaves

1/4 cup packed fresh cilantro leaves

1/4 cup extra-virgin olive oil

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

Marinate the garlic and shallot. Combine the garlic, shallot, vinegar, and lemon juice in a small bowl and set aside for 10 minutes.

Process with the herbs. Transfer the garlic mixture (including liquid) to a food processor fitted with the blade attachment or blender. Add the parsley, basil, and cilantro and pulse to finely chop.

Add the oil. With the motor running, drizzle in the oil in a thin stream. This should take about 1 minute.

Season. Stop the machine and scrape down the sides. Add the coriander, cumin, and salt. Pulse once or twice to combine.

Use or serve. Use the sauce as a marinade or serve over grilled or roasted meat or fish.

Donna Frawley is the owner of Frawley's Fine Herbary and author of "The Herbal Breads Cookbook," "Our Favorite Recipes." and "Edible Flowers Book." She also has her own DVD "Cooking with Herbs" and a weekly newsletter. She can be reached at 989-488-0170, frawleyherbs@yahoo.com or www.frawleysfineherbary.com

The Link Lonk


March 29, 2021 at 04:04PM
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Frawley: Parsley is the 2021 herb of the year - Midland Daily News

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Milk Thistle: A Holy Herb - The Hans India

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Good news for all those are suffering from liver related disease. There is blessed herb which is also known as Mary thistle, holy thistle. This herb helps patients suffering from liver related diseases. When Virgin Mary was beneath the milk thistle tree, nursing the baby Jesus and a few drops of her milk fell on this leaves and it remained, thus it became holy herb.

What is Milk thistle?

Milk Thistle Was found earlier in Mediterranean countries .It is flowering herb and it belongs to daisy and ragweed family.

How does Milk thistle work on the body?

Milk thistle consists of active ingredient known as Silymarin .It works both as anti-inflammatory and also as an antioxidant in the body.

What are Milk thistle benefits?

• It helps in lowering levels of cholesterol, thus it results in having healthy heart.

• It helps patient suffering from diabetes, especially suffering from type 2 diabetes .it helps in improving the insulin resistance. Blood sugar levels are decreased.

• Growth of cancer cells is restricted in breast, Prostate cancers, Cervical.

• It helps to treat patients who are affected by viral hepatitis.

• It acts as an emergency antidote when poisoning due to deathcap mushroom occurs.

• Milk thistle is used for treating liver problems such as cirrhosis, gallbladder disorder, hepatitis and jaundice.

• It helps those patients who suffer from liver problem which is mainly due to consumption of alcohol. It helps the liver function of these patients.

• It also helps patients whose liver are damaged due to industrial toxin which are toluene and xylem.

What are the side effects of Milk thistle?

Usage of milk thistle for longer duration, these individuals may experience varied side effects such as below

• Diarrhea

• Nausea

• Stomach upset and gas problem

• Bloating

• Allergy reactions

Milk Thistle extract

Soothing properties are believed to be in the liquid milk thistle, extract. It is also demulcent. It is used to treat various skin problems such as acne, eczema. When patients used liquid milk thistle there are drastic changes such as there is decrease in following skin related problems.

• Redness

• Dryness

• Cracking

Some patients have benefited because there were improvements in the skin which are follows

• Noticeable glow is noticed

• Skin Radiance is improved

Milk Thistle Seed

Milk thistle seeds are covered mostly with feathery tufts, which are used as herbal medicine in olden days. Greek physician who worked with Roman army around 1900 has given this name silybum by dioscorides. It is edible because it has white mottling on the leaves and it is popularly known as milk thistle.

Milk Thistle Liver Detox

By intake of liver detox diet, it helps the body to detox the body .This also helps in empowering the liver to deal with all types of toxins which the body releases while detoxing.

Milk Thistle Glycerine

Intake of Milk thistle helps patients who are suffering from liver related diseases. It was earlier used by Greek and Romans as a medicinal herb for various liver related problems. This plant grows easily and matures within one year.

Milk thistle which is available in most of health stores are alcohol based and this should not given to dogs. Only Glycerine based milk thistle should be given to dogs.

The Link Lonk


March 29, 2021 at 04:30PM
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Milk Thistle: A Holy Herb - The Hans India

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Herb

Wooster Community Hospital volunteer remains committed to serving others - Wooster Daily Record

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WOOSTER - Herb Hershberger gently rolls an older gentleman down the main hallway at Wooster Community Hospital and out the main entrance. The escort service is one of many jobs the hospital volunteer does every day to serve his community.

More: Volunteers create ‘a sense of community and solidarity’

Hershberger, 74, joined the volunteer corps at the hospital about eight years ago after retiring from Akron Children's Hospital where he was in administrative management for 35 years. His goal was to stay active and continue serving in the health-care field.

"My personal feeling is that my career, from day one, has always been in the service field, the health-care field, so my personal opinion is that I was put on Earth to be of service to people rather than be profit-motivated," Hershberger said.

More: As special Progress section shows, area volunteers have a passion for what they do

Wooster Community Hospital has 75 to 100 active volunteers

The hospital currently has 75 to 100 active volunteers. Due to pandemic protocols, some volunteers are not available or their responsibilities aren't active. The hospital furloughed its volunteers for about a month when the state issued its stay-at-home order last March.

Hershberger was the first volunteer invited back in May.

"I did not have any qualms coming back," he said. "I think the hospital does an excellent job of trying to protect you and keep you safe. I haven’t had any type of insecurities."

The volunteers' primary responsibility is to escort people in wheelchairs who are being discharged from the hospital or need an extra lift getting to their appointments with doctors in the building. They also give out information and directions at the main desk, pass long flowers to patients and do blood runs.

"We greatly appreciate all the many tasks and projects our auxiliary and volunteers undertake on behalf of the hospital," said Bill Sheron, CEO and president of Wooster Community Hospital, in an email. "From decorating for Christmas, purchasing vans for our free transportation service, delivering the mail, running our Subway and many other duties, we simply could not function without them."

Sheron also applauded the auxiliary and volunteer members for their financial support which has been a key part in every building project the hospital has undertaken over more than 70 years.

Many hospital departments use volunteers

About 85% of hospital departments utilize volunteers, according to Carla Redick, coordinator of volunteer services at Wooster Community Hospital. Many of them joined the volunteer corps to fulfill personal goals.

Hershberger said his job "drastically changed" when he returned during the pandemic. The volunteers are now responsible for COVID-19 symptom screenings, a job that requires them to police mask-wearing, hand sanitizing and enforcing the one visitor per patient rule.

"You try to be as positive as possible and try to make them feel welcome and not intimidate them when we screen them and try to get them to the right place to feel comfortable with knowing where they’re going. It’s really been different," he said.

Fortunately, patients and visitors have become more compliant over the last six months as the protocols have become part of the norm of coming to the hospital. Hershberger said it was much more challenging the first few months, especially the screening process.

Pandemic or not, Hershberger understands that many patients who enter the hospital are alone or lonely and he hopes to be the one bright spot in their day when he greets them at the door.

"I enjoy talking with those individuals ... I’m hopefully a positive influence for them that day when they come in because there are some really lonely people out there," he said.

Volunteers two days a week

Hershberger volunteers two days a week and usually works with the same couple of people with students volunteers coming and going. He has made good friends, socializing with other couples outside the hospital. It's one of things he likes best, being around people and getting to know people.

On top of his regular responsibilities, Redick has called upon Hershberger outside of his regular two days a week to volunteer at the hospital's recent COVID-19 vaccine clinic. Everyone who comes through the door is more than excited to be chosen to receive their dose.

"We’ve done an excellent job with the vaccines as patients come through," Hershberger said of the hospital's clinic. "They get in and get out. We've had a lot of positive compliments. That’s what I’ve heard at the clinics, that the hospital has done this better than a lot of the other places."

Redick added, "We have many volunteers talking to them and making them feel very buoyant and keeping them reassured of what could happen, being honest with them."

Hershberger received his vaccine with other hospital staff during Phase 1A and was ready to get the shot as soon as it was available. He reported only have arm soreness after the first shot and "virtually nothing" after the second shot.

"I was ready to go. I personally think it’s the thing to do," he said.

THE VOLUNTEER'S VITAL STATS

Name: Herb Hershberger

Age: 74

Residence: Wooster

Years volunteering: Eight

Why volunteer? "I wanted to keep active. But I also want to serve the community and serve the public. Since I’ve been in health care all my life, I came to the hospital to see if I could help out here."

The Link Lonk


March 29, 2021 at 11:38AM
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Wooster Community Hospital volunteer remains committed to serving others - Wooster Daily Record

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Herb

Sunday, March 28, 2021

Herb Jones leaves a legacy of toughness - Sports Illustrated

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Herb Jones’ path to play basketball for Alabama was solidified when the Greensboro native was just 5 years old.

It was around that time that Walter Jones Sr. took his two young sons to a Crimson Tide basketball camp just up the road to Tuscaloosa.

Crimson Tide players served as instructors, and Herb was placed into Antoine Pettway’s group while Walter Jones Jr. (age 7) was in Chuck Davis’ group.

After the one-day camp ended, the boys hopped in the back of the car and Jones Sr. drove his two boys to get a treat.

“They are in the back seat of the car and all I hear is Antoine Pettway this and Chuck Davis that,” Jones Sr. said. “From that point on whenever they played one-on-one, Walter played as Chuck Davis and Herb was Antoine Pettway.”

Fast-forward to several years later when Pettway, an assistant for the Crimson Tide, came to Greensboro to recruit Herb Jones, who matured into a 6-foot-8, all-star guard for Hale County.

“I knew when Alabama came... Herb's been an Alabama fan and an Antoine Pettway fan since he was 5 years old,” Jones Sr. said.

So, it was a no-brainer for Herb Jones to pick Alabama. That decision has paid big dividends as Jones leads the Crimson Tide into the Sweet 16 of the NCAA Tournament.

Jones and No. 2 seed Alabama face No. 10 seed UCLA in the East Regional semifinals Sunday (6:45 p.m. TBS).

You could see it coming

It's been a whirlwind 2020-21 season for Alabama, and Jones in particular. He was named SEC Player of the Year, SEC Defensive Player of the Year and third-team All-American. And he's the unquestioned leader of an Alabama team marching toward a Final Four berth.

Who could have predicted that?

Well, just about everyone who knows Jones saw this coming a long time ago.

“It’s something I’ve always seen,” said Kaddell Perry, Jones’ childhood friend and former Hale County teammate. “I knew he would be special at every level.”

Perry got to experience Jones’ penchant for hard work up close. About three times a week Jones and Perry hit the gym, sometimes as early as 4 a.m. There was always something to work on – free throws, rebounding, shooting, and of course, defense.

“He's going to do all the other stuff that no one else will do,” Perry said. “He's going to put in that extra work and extra hours in. You don’t have to worry about him. He’s going to get it done.”

It’s always been about hard work for Jones. It’s always been about perfecting the little things, and doing more than is necessary.

Jones Sr. saw hints of this when Herb was a kid.

For whatever reason, the urge for children to jump and touch the head jamb of a doorframe is too great to overcome. Jones was no different.

His brother, being two years older and taller, had no difficulty in this task. Herb, however, just couldn’t quite make it. That didn’t sit well with him.

“He was so determined to get there,” Jones Sr. said. “He couldn’t quite reach it. He would spend 15 minutes in the doorway trying to touch it.”

Of course, Jones eventually made it. Today, at 6-8, Jones has no issues with reaching much of anything.

Antwan Butler wasn’t Jones’ high school coach for very long. But in those two seasons at Hale County, it was obvious to Butler that Jones was something special.

It wasn’t just the athletic ability that captivated Butler. The work ethic of this kid was off the charts.

“I’ve never seen a high school player work this hard,” Butler said.

Buter recalled the day he knew the future was bright for Jones. Hale County played eventual 6A state champion Paul W. Bryant in December of 2016. Jones was electrifying. He scored 24 points and had 14 rebounds, and of course played stellar defense in the win.

“I remember thinking, ‘man, he’s really got what it takes to get to the next level,’” Butler said.

Team first

From the moment he stepped on campus in Tuscaloosa, you could tell Jones was different. He didn’t like the spotlight - he still doesn’t - and he didn’t seem to care about how many points he scored every night.

Jones played 35 games (13 starts) as a freshman and averaged 21 minutes. As a sophomore he started 29 games and saw his scoring average increase from 4.2 to 6.4. That average went up to 7.9 as a junior and 11 this season.

Despite that 11-point average, Jones was still named SEC Player of the Year. His scoring average is the lowest ever for an SEC Player of the Year

It’s not about scoring for Jones. It never has been.

“That never was a concern of his,” said Jones Sr. “To me, that was a level of maturity that you don’t see very often. He was about wanting to win.”

Winning is a big deal for Jones. There wasn't too much of it going on early in his career at Alabama and it weighed on him. Jones Sr. said he didn’t really talk basketball with Herb those first two seasons because of the Crimson Tide’s struggles.

But with the arrival of Nate Oats as head coach and the Crimson Tide reaching new heights, all Jones wants to talk about is basketball.

“You can tell the difference. He loves it, and he loves what coach Oats is doing,” Jones Sr. said. “He really does.”

Jones’ team-first mentality could stem from when he helped lead Sunshine High School to the Class 1A state finals in 2015, the final season for the school, which closed its doors at the end of the school year. Sunshine lost in the title game, and that feeling stuck with Jones when he transferred to Hale County the following year.

In his senior year with Hale County, Jones was determined to get back to the state championship game, and this time win it.

“We were playing in the regionals (against Cordova), and Herb goes on like a 10- 15-0 scoring run by himself,” Butler said. “We win the game and in the press conference he was asked about it and said, ‘I wasn’t going to let my team down,’” Butler said. “He made it to the state championship game with Sunshine and didn’t win. I could see the determination in his face when he said it.

I said, ‘wow, that’s a special kid.’”

Jones did lead Hale County to the state title game, where he was named tournament MVP after the Wildcats’ win against Monroe County.

What’s next?

Whatever happens with the rest of Alabama’s season, Jones has solidified his place as one of the program’s elite players.

He’s not likely to be an NBA draft lottery pick, but his versatility and defensive play should land Jones on an NBA roster. Jones is projected to be a second-round selection.

The knock on Jones is his offense. There are no questions about Jones’ defensive skills and athleticism, but there are concerns about his ability to score. At 6-8 he can get to the rim, but his long-range ability is suspect.

That might be just a consequence of being a team-first player.

“He’s always been defensive minded,” Butler said. “He always shared the ball. Sometimes I’d have to say, ‘Now Herb, you are the best player on the team, now shoot.’ It was always defense first.”

It doesn’t matter where Jones lands in the NBA, everyone who knows him best has every confidence the Alabama star will find success. You can bet he will work hard to make that happen.

“I wish I could take credit,” Jones Sr. said of Herb’s work ethic. “I guess it was just me and his mom getting up and going to work on days when you don’t feel like it. You still have a job to do and there is no use in complaining about it. If you say you love to play, prove it. You got to show it every day and not just game time. It’s practice and doing what you are supposed to do.”

The Link Lonk


March 28, 2021 at 08:00PM
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Herb Jones leaves a legacy of toughness - Sports Illustrated

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Herb

UFC Referee Herb Dean Divides Fans, Becomes Meme After Francis Ngannou KOs Stipe Miocic - PopCulture.com

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The Link Lonk


March 28, 2021 at 10:04PM
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UFC Referee Herb Dean Divides Fans, Becomes Meme After Francis Ngannou KOs Stipe Miocic - PopCulture.com

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Founder of herb garden at Morton Grove church inspired by 12th century St. Hildegard - Chicago Tribune

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