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Connecticut Herb Association (CHA) was created by a group of enthusiasts with a simple desire to educate and share the diverse world of herbs with one another and our community throughout the state. We also work to compile a local network of herb-related resources.
CHA has a diverse membership from the practitioner, student, grower, educator, and shopkeeper to the gardener and novice. Together, we form a strong network with each member lending his or her own energies and expertise to form an organization that educates and informs individuals and other groups about herbs and holistic modalities. CHA serves as a forum for exchange of information and discussion regarding importance issues in the herbal community. These issues concern therapies, research, education, workshops, growing, retailing, wild crafting, herbal supplies, as well as environmental, legal and legislative concerns. CHA hosts events and gatherings around the state throughout the year. These include presentations by members and guest speakers, visits to retail shops, gardens, farms or wild places where we can learn and share together the wisdom of all things green. As a member of CHA you will have the opportunity to host an event or gathering in your region of the state. Our website is www.ctherb.com Our eGroup is http://health.groups.yahoo.com/group/CHA/ Contact information for all officers and committee chairs is on the website and in the newsletter. Please contact us with any ideas, comments, questions or concerns. We hope to see you at an upcoming event. |
Herb of the Year 2020Rubus spp.
Blackberries, Raspberries, et al. Herb of the Year 2019Anise-Hyssop Agastache ssp.
Herb of the Year 2018Hops Humulus ssp
Herb of The Year
2017 Coriandrum sativum The International Herb Association selects the Herb of the Year and has chosen Coriandrum sativum for 2017. This includes both cilantro and coriander. Cilantro is the leaves on the plant, and coriander is the seeds on the same plant. Herb of the Year 2016 Capsicum/Chili Peppers Capsicum ssp When the International Herb Association selects The Herb of The Year it is based on the herb being outstanding in 2 of the 3 categories: Medicinal, Culinary and Decorative. Peppers are definitely valued for their medicinal properties, as well as their flavor. Capsicum is a member of the same family of plants as the tomato, potato, eggplant and paprika. The chili pepper, Capsicum was first cultivated by peoples of Central and South America around 7,000 BC. Capsicum consists of 20 to 27 species with the fruit available in all colors, shapes and sizes. The plant is an herbaceous fruit that has been used to flavor foods, used as currency, and used medicinally throughout its long history. Peppers are easy to grow. Plant them in the Spring after there is no threat of frost and they will fruit in the Summer. Ideal growing conditions for peppers are in a sunny location, 70 degrees F to 84 degrees F in a well drained loamy soil. Capsicum peppers can be eaten raw or cooked. For thousands of years, humans have selected peppers for traits that affect heat, color, and flavor in the fruit. Medicinal values in modern medicine are used in topical medications to relieve pain and itching. When it is applied to the skin, capsicum cream has been found to deplete substance P—a neurochemical that transmits pain—which desensitizes a person to pain. Capsicum cream produces a temporary reduction in pain, so it must be used regularly to provide prolonged pain relief. Some of the conditions include back pain, joint pain, muscle pain, and Fibromyalgia. |