Meeting THIS SATURDAY!!
See Calendar for meetings themes and locations
OUR SOCIETY LOGO WAS DESIGNED BY ANNE REILEY MILNE IN EARLY 1986. Can you name the herbs she used??
The Greater Fort Worth Herb Society was founded in 1985 with the purpose of "sharing knowledge of herbal folklore, planting, growing, propagating, cultivating, harvesting and using herbs." A further goal is the fostering of education and knowledge regarding herbs and other botanical subjects.
What We Do:
Meet to share knowledge of herbs; culinary, crafting, health and beauty.
Maintain the Log Cabin Village Living Museum Herb Garden in Ft Worth.
Support The Helen Baker Horticulture Scholarships at Tarrant County College.
Host the Annual Herb Festival in May at the Ft Worth Botanic Gardens.
CLICK ON OUR PHOTOS LINK FOR NEW PICTURES.
We are in the process of updating our website. Please check back soon about our upcoming meetings.
HERB OF THE YEAR
The Herb Society of America Herb of the Year is the Savory.
An herb is any plant used whole or in
part as an ingredient for health,
flavor, or fragrance. Herbs can be
used to make teas; perk up cooked
foods such as meats, vegetables,
sauces, and soups; or to add flavor
to vinegars, butters, dips, or mustards.
Many herbs are grown for their
fragrance and are used in potpourris,
sachets, and nosegays; or to scent
bath water, candles, oils, or perfumes.
More than 25% of our modern
drugs contain plant extracts as
active ingredients, and researchers
continue to isolate valuable new
medicines from plants and confirm
the benefits of those used in traditional
Calling all GFWHS gardeners….
Saturday, July 11, is our work party in the Pioneer Herb Garden at Log Cabin Village! We will be starting work at 8:30; it is generally cool and always shady. Things are looking good in the Garden, the wet spring promoted a lot of growth – now we need to spread some mulch, weed, and do some general tending.
If you have any long pliable branches or thicker vines, we could certainly use them in the wattle fence.
See you Saturday! Linda Loughry
Log Cabin Village Pioneer Herb Garden, est. 1992
While we update our website, please enjoy some pictures taken of the herb garden at the Fort Worth Log Cabin Village.
The Herb Garden at the Log Cabin Village
9:30 Social Gathering
10:00 General Meeting,
When growing herbs follow these
Plant herbs in average garden soil
with organic matter added to
improve texture and drainage.
Choose a site that receives at
least 6 hours of direct sun each
Avoid ground where water stands
or runs during heavy rains.
Compensate for poor drainage
with raised beds amended with
Apply balanced fertilizers sparingly
to leafy, fast-growing herbs.
Heavy applications of fertilizer,
especially those containing large
amounts of nitrogen, will decrease
the concentration of essential oils
in the lush green growth.
Plan your herb garden by grouping herbs according to light, irrigation, and soil requirements.
Herbs as a group are relatively easy to grow. Begin your herb garden with the herbs you enjoy using the most.
For example, choose basil, oregano, and fennel for Italian cooking; lavender and lemon verbena for making potpourri; or chamomile, peppermint, and blue balsam mint if you plan to make your own teas.
The optimum growing conditions vary with each individual herb species.
Some of the herbs familiar to North Americans, such as lavender, rosemary, thyme, bay laurel, marjoram enjoy full sun, but a few tolerate shade.
Herbs can be classified as either annual, biennial, or perennial.
Be aware of the growth habits of the plants before you purchase them.
Some herbs, such as borage, anise, caraway, chervil, coriander, cumin, dill, and fennel, should be directseeded, because they grow easily from seed or do not transplant well.
Other herbs, such as mints, oregano, rosemary, thyme, and tarragon, should be purchased as plants and transplanted or propagated by cuttings to ensure production of the desired plant (do not come true from seeds).
Department of Horticultural Science
North Carolina Cooperative Extension Service North Carolina State University.
Erv Evans, Extension Associate
Jeanine Davis, Extension Specia
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