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Making the world a little greener with our spare thyme.

The Sage Page

The Cumberland Herb Association

October 2012

Just what are gourds good for anyway. (bring your answers to the meeting )

Tuesday, October 23 at 7:00 p.m. will be our next meeting at the Miniature Cottage located at 410 E. Iris near 100 Oaks in Nashville. We will begin making items for the 2013 Lawn and Garden show. Herbal Bath Balls will be on the agenda, so bring some creative shape containers for making them. (egg carton, shot glass,

small muffin pan...any shape you can pack the powder into.)

CHA Newsletter Editor -Michelle Murakami 445-8749 (kitvroom@yahoo.com) If you have any information to include in the newsletter, please contact the editor by the first week of the month.

Herb of the month - Fig - (Ficus carica)

Take advantage of what’s in season right now, and right now, during the month of October, figs are in season. Fig leaves, or depictions of fig leaves, have long been used to cover the genitals of nude figures in painting and sculpture. There are Biblical accounts of Jesus finding a fig tree when he was hungry; the tree only had leaves on it, but no fruit. Jesus, then, curses the fig tree, which withers. Had he known the health benefits of eating the leaves, perhaps his curse could have been saved for a certain governor of Judaea. Figs are amongst the most highly alkaline foods, making them useful in balancing our body’s pH level. They contain properties that are anti-diabetic and have been proven to lower the insulin level needed in diabetics. Mission Figs are a good source of potassium, important in helping to regulate blood pres-

sure and heart health. They are rich in antioxidants, calcium and fiber; treat constipation, indigestion and bronchitis; increase energy and sexual desire. The leaves are beneficial too. Fig leaf tea can be beneficial for cardiovascular problems, cancer patients and people with high blood pressure. A home remedy for ulcers involves chewing and swallowing two whole fig leaves daily. The fresh fig, roasted and cut in half, makes a good emollient poultice for boils and small tumors. The stems and leaves contain an acrid milky juice that can be used to remove warts. Figs are also used to make wine. Externally, the leaves were considered a remedy for leprosy, sores, ulcers, scabs, bruises, dog bites, dropsy, and epilepsy.


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Bacon-Wrapped Figs

Wrap each fig with a piece of bacon (I like to use a slice of bacon halved lengthwise and wrap it around the fig in a spiral). Place figs on a baking sheets and broil, turning as needed, until bacon is crisped and browned. Serve hot.

Fig, Sweet Potato, and Wild Rice Stuffing

INGREDIENTS: 3 sweet potatoes 1/2 lb wild rice 1 pint fresh black mission figs, chopped into 1/2” chunks 5 cloves garlic, minced 2 tbsp butter Salt and freshly ground black pepper to taste INSTRUCTIONS: Rinse sweet potatoes & poke holes in them with fork. Wrap them each separately in aluminum foil & bake at 375°F

until tender (45-60 minutes). Once they’re ready, unwrap them & let cool just enough to be able to peel them & chop into 1/2” chunks. Boil plenty of salted water, add in wild rice, & gently boil, covered, until tender (45-60 minutes). Drain & set aside. Heat butter in a pan & add garlic. Cook over medium heat, stirring often, until crispy. Stir all ingredients together & add salt & freshly ground black pepper to taste. Serve with roast chicken & gravy for best effect.

INGREDIENTS: 1 pound finely cut, unpeeled rhubarb 1/4 pound chopped stemmed fresh figs 3 tablespoons lemon juice 1 pound sugar

steel kettle. Add sugar and let stand 24 hours in a cool place. Bring to boil and simmer until thickened. Turn into hot sterilized jars; cover and seal.

Fig Preserves

INSTRUCTIONS: Wash and combine rhubarb, figs, and lemon juice in large stainless

Yields: Four 1/2-pints Serves: 32 (2 tablespoons each) Calories 60 (1% from Fat); Potassium 51mg; Carbohydrate 16g; Sugar 15g;

Fresh Figs with Ricotta and Apricots (dessert) By Pat Crocker

INGREDIENTS: • 4 or 6 fresh figs • fresh apricots • 1 cup ricotta cheese • 3 tablespoons liquid honey • 1 teaspoon fresh chervil, chopped, or French tarragon

INSTRUCTIONS: 1. Slice figs crosswise but

leave attached at the base. Turn and make another cut at right angles to the first cut, leaving the fig attached at the base. Place cut figs on a serving platter. 2. Cut apricots in half and remove the stone. Add to figs on the platter. 3. In a bowl, combine ricotta cheese with honey and chervil. Serve with figs and apricots.


Page 3 I saw my life branching out before me like the green fig tree in the story. From the tip of every branch, like a fat purple fig, a wonderful future beckoned and winked. – Sylvia Plath from The Bell Jar

Thanks for the Tufa Class!

I think I can speak on behalf of all the club members who took advantage of the Hyper Tufa class at Watermelon Moon Farm this past Saturday, it was fun, educational and just a neat experience all the way around. Thanks to

Sharon for leading the class and to Jean and Lynne for guiding us newbies. Former member and owner of the farm, Emily, was a delightful hostess. My tufa turned out wonderfully and I can’t wait to make more!

Hyper Tufa making day at Watermelon Moon Farm was a fantastic success and fun for all!

Sharon explains the finer points of the best method for making tufas

Cherri, Jessica, Cindy and Jean “clean” the peat moss.

Enjoying the fantastic lunch at Watermelon Moon Farm.

The Farm’s proprietor, Emily, catches up with Richard.

Judy makes it look easy.

October 2012 Herb Newsletter  

Fig - herb of the month, hyper tufa class pictures

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