Susan Belsinger is an herbalist, specializing in culinary herbs. She teaches, lectures, and writes about gardening and cooking, and is a food writer, editor and photographer who has authored and edited over 25 books and hundreds of articles. Recently referred to as a “flavor artist”, Susan delights in kitchen alchemy—the blending of harmonious foods, herbs, and spices—to create real, delicious food, as well as libations, that nourish our bodies and spirits and titillate our senses.
She travels around the nation, as well as Canada and Europe, sharing her passion for herbs–teaching, giving herbal workshops and demos. Besides cultivating and cooking with them, she demonstrates using herbs in the home, for the bath, boudoir and spa, and aromatherapy.
Susan uses the green plants everyday in recipes for healthy meals and to create tinctures and oils to bitters, shrubs and fermentations. She has been blogging regularly for Taunton Press’
www.vegetablegardener.com for the past four years. Her latest publication is
The Chile Pepper Calendar 2016, which features Susan’s photos, text, recipes, and Capsicum, Herb of the Year 2016 ™.
The Brambles: Sorting through the Thicket of Rubus Terminology with Susan Belsinger, HSA Honorary President Thursday, May 21st – 1pm EDT
Rubus spp. is the International Herb Association’s Herb of the Year for 2020. Members of the family Rosaceae, they are a prickly bunch commonly referred to as brambles or brambleberries, and sometimes caneberries. While we consume these fruits in many ways from fresh to preserved, in beverages, vinegars, jams, jellies, baked goods, desserts, salads and more, we don’t often think to use their leaves. The foliage of Rubus has been used for centuries in remedies from easing female maladies to stomach complaints, sore throats and and all sorts of skin conditions.
Herb Society of America
9019 Kirtland Chardon Road
Kirtland, OH 44094
