Rose Water Sugar Cookies

1 cup unsalted butter, softened
1 and 1/2 cups sugar
2 eggs
4 and 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
1 tablespoon rose water
Method:
In large mixer bowl cream butter and sugar at medium speed until fluffy, scraping sides of bowl often.
Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder, baking soda, and salt.
Add to creamed mixture alternately with sour cream and rose water, beating at low speed until blended.
Divide dough into thirds and wrap each piece in plastic wrap. Refrigerate for four hours or overnight. Preheat oven to 375 degrees F.
On well-floured surface, roll 1/3 of dough at a time until dough is 1/4 inch thick. Cut into shapes with a floured 3 inch cookie cutter. Arrange cookies one inch apart on ungreased cookie sheets. Sprinkle with colored sugar.
Bake in a 375 degree oven for 12 minutes or until lightly browned. Cool on rack.
Yield: 5 dozen cookies
Michigan Herb Associates Journal Fall of 1996

Uses of Rose Hips by Native Americans

Rose hips were used in many different ways by Native Americans. They were eaten fresh, dried, cooked or roasted. The juice was extracted, boiled, and then mixed with other juices. In Alaska rose hips were frozen and stored for later use. They were also mixed with dried salmon eggs to enhance their flavor.
Medicinal teas were made to use for coughs and sore itchy throats. This use was especially for babies. Decoctions of rose hips were drunk by people with rheumatism, colds, sore throats, fevers, indigestion, and kidney ailments.
Rose hips were chewed by women in labor to hasten delivery.
Firm hips were used as beads and made into necklaces and bracelets that were often worn by children.
The rose was also used in floral designs created with materials such as dyed porcupine quills and beads made from bone. These designs were then used to decorate clothing. Originally the floral designs represented medicinal plants. These plant designs were believed to bring power and good medicine to the individual wearing this clothing.

2012 Herb Plant Sale

We, of the Maumee Valley Herb Society, are busy getting ready for the Toledo Botanical Garden’s Spring Plant Sale. The dates and times are Thursday, May 10 from 4-8pm for TBG members only, and Friday, Saturday, and Sunday, May 11-13 from 10am-5pm for the general public. We will have more than 200 varieties of herbal plants available that will be arranged at the sale in the following categories: culinary, fragrant, and decorative. Our members will be available to answer questions and assist you in making your purchases. Here is the list of herbs that will be available this year.

In addition, you will find perennials, trees, and shrubs for sale by other members of the Toledo Botanical Garden. Come and talk with us to learn more about herbs and to receive guidance in making your selections.

Remaining 2012 Programs for the Maumee Valley Herb Society

Unless otherwise indicated, all meetings will be in the Conference Center of the Toledo Botanical Garden.

Wednesday, March 21 9:15am – Noon
Herb Garden, Way Back When
Olga Einfalt, Lois Young

Tuesday, April 17 7:00 -9:00 pm
The Rose, Herb of the Year 2012
Helen Beddoes
Conference Center, Stables Room

Wednesday, May 16 9:15 am -Noon
Make and Take Containers
Hoens Garden Center
Details in the Herbal Messenger

Wednesday June 20
Annual Trip
Details in the Herbal Messenger

Wednesday, July 18 11:00 am – 2:00 pm
If you feed them, they will come”
Annual Picnic TBG Picnic Area
Details in the Herbal Messenger

Wednesday, August 15 9:15 – Noon
Herb Drying 101
Karen Start, Susan Mason

Tuesday, September 18 6:00 – 9:00 pm
Details in the Herbal Messenger

Wednesday, October 17 9:15 – Noon
Heralding the Holidays Workshop

Wednesday, November 14 9:15 – Noon
Heralding the Holidays Workshop

Wednesday, December 19 11:00 am – 2:00 pm
Christmas Potluck and Gift Exchange

Rose Herb of the Year 2012

Rose water, a byproduct of rose oil production, is widely used in Asian and Middle Eastern cusine. In France, rose syrup is widely used, most commonly made from an extract of rose petals. In the United States, Frenceh rose syrup is used to make rose scones and marshmallows. Rose hips, the fruit of some species, is used as a source of Vitamin c. Rose hips are occasionally made into jam, jelly, and marmalade, or are brewed for tea. They are also pressed and filtered to make rose hip syrup. Rose hips are also used to produce rose hip seed oil, which is used in skin and makeup products. The fruits of many species have significant levels of vitamins and have been used as a food supplement. Many roses have been used in herbal and folk medicines. Rosa chinensis has long been used in Chinese traditional medicine. This and other species have bewen used for stomach problems, and are being investigated for controlling cancer growth.
From The Herbal Messenger, Newsletter of the Maumee Valley Herb Society, January 2012

Toledo Grows Seed Swap February 25

The Seed Swap will be at the Erie Street Market on Saturday, February 25 from noon to 3 pm. As you come in the door, free tickets will be handed to you that can be exchanged for free seed packets. If you bring seed packets with you, then you will receive additional tickets and extra seeds. There will be garden displays and workshops for you to enjoy. Maumee Valley Herb Society members will be at the table where herb seeds are distributed. Come and join us.
For additional information, visit the Toledo Grows website at http://www.toledocf.org/grantee-stories/toledo-grows/