The Herbies

Title: The Herbies
Location: Chattanooga Area Food Bank conference room
Description: This month, the herb we will discuss and sample is Oregano.  Also, please bring a salad herb to donate to the Herbies’s raised bed in the Evelyn Davenport Navarre Teaching Garden.
Start Time: 18:30
Date: 2010-06-08

The Herbies

Title: The HerbiesLocation: CAFB Conference RoomDescription: Learn about growing and using PARSLEY; sample recipes at the meeting. Everyone with an interest is herbs is welcome. 6:30 p.m. Chattanooga Food Bank Conference Room, 2009 Curtain Pole Dr., off Amnicola Hwy. just east of Wilcox. Contact: Jane Goodin, 875-9689.Start Time: 18:30Date: 2010-04-13

February's Herb: Coriander - Cilantro

Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae and is a member of the carrot family.

The fresh or dried leaves are referred to as the herb cilantro or Chinese parsley.  The brown seed from the same plant is known as the spice coriander.

A Brief History of Coriandrum sativum

Coriander grows wild in South [...]

January's Herb: Thyme

Thymus Vulgaris

A Brief History of Thymus Vulgaris

Gaius Plinius Secundus, (circa 23 – 79 A.C.E.), better known as Pliny the Elder, said that when thyme is burned, it “puts to flight all venomous creatures.”

In mythical folklore, thyme flowers were full of perfume and nectar for the bees, traditionally the messengers of the faery world. The [...]

Bay Laurel - Laurus Nobilis

A most noble of herbs, Bay Laurel (Laurus Nobilis) was the subject of the November 10 Herbie Group meeting.  The ancient Greeks believed this Mediterranean perennial was created by godly intervention. In one version of the mythology, Daphne, a nymph, pleaded with Mother Earth for help in avoiding Apollo’s amorous advances.  Mother Earth obligated, changing [...]

October’s Herb: Garlic

At the October 13 “Herbies” meeting, the topic de jour was Garlic.  A multipurpose herb, garlic is a member of the Alliaceae family (herbaceous flowering perennials) and a close relative of onions, leeks, shallots and chives.  The most commonly used part of this herb used for food is the bulb, which, depending on the variety, [...]