Tony Carton The Journal-Standard
Updated May 26, 2015, 6:43 p.m. CT
SHANNON — So, your garden is about to overflow with the vegetables your family loves, and you’ve noticed the neighbors peeking at the fence, salivating over the brightly colored bell peppers and the plump luscious tomatoes ripening in the sun.
Your bush beans are thin but juicy, and your pea pods are bursting at the seam.
As the early harvest approaches, you may have started thinking about how you will procure the fullest flavor from your garden specialties, and Bethany and Dave Nagel at Stone House Herb Company near Shannon might have the answer. They’re raising more than an acre of culinary and medicinal herbs.
“I’m harvesting the best of the best of whichever herbs are ready,” Bethany said. “You know when you purchase from one of the big spice or tea companies you get anything and everything that’s in the field: stems, flowers, leaves and whatever. They mix the good and the bad together, and that affects potency and flavor.”
Stone House Herb Company has fresh sage, thyme, French tarragon, oregano and rosemary with even more varieties coming as the season progresses. The Nagels have begun an herbal Community Supported Agriculture program, or CSA, which allows access to high-quality, fresh herbs and herbal products such as herbal tinctures, balms, oils, soaps, vinegars, culinary blends and flower essences grown and produced locally. Shares are available on a monthly basis.
“We deliver our (CSA) packages monthly, because, in addition to fresh herbs, I’m going to be drying and getting some of them ready for daily culinary or medicinal use,” Bethany said.
Bethany is a certified master natural herbalist, but by law is unable to recommend medicinal herbs as remedies. She is available for educational sessions where she can explain the potential benefits of her various herbal and garden products.
She said she promotes a philosophy of growing medicinal, culinary and ceremonial herbs both organically and ethically.
“Ethically means I don’t over-harvest, and when I wildcraft — harvest wild medicinal plants — I don’t take everything,” Nagel said. “I don’t take all the flowers. I don’t take all the plants. I leave stuff behind for the pollinators and the birds and butterflies and bees. I try to work in a holistic manner for the good of the planet.”
Some of the herbs under cultivation at Stone House include mugwort, St. John’s Wort, lemon balm, comfrey plantain, Chinese motherwort, tarragon and sage.
She said the Chinese have used dried mugwort leaves for centuries as a method of heating specific acupuncture points to treat physical conditions, and the most common modern-day use of St. John’s Wort is for depression. Tarragon has valuable phytonutrients known to have antioxidants, vitamins and minerals, and milk thistle has been used for 2,000 years as an herbal remedy for a variety of ailments, particularly liver, kidney and gall bladder problems.
The Nagels are having an open house from 10 a.m. to 4 p.m. June 19 and 20, where folks can stop by the farm for a day of herbs, garden walks and refreshments. Stone House Herb Company is located at 4865 South Bolton Road, Shannon.
Beth and Dave Nagel and Stone House Herb Company can be reached on Facebook or at 815-291-5503.
— Tony Carton: anthonycarton@gmail.com, @rivernewstc
