On Thursday, Sept. 22 at the John Jay Homestead in Katonah, The New York Unit of the Herb Society of America will hold its 63^rd annual Herb Fair. Admission is free and lunch is available, served under the airy tents.

Put on your broad-brimmed straw hat and come between 11 a.m. and 2 p.m. to learn more about using and growing herbs. Herb Society members will be there to share their expertise and answer all your questions.

“Everything for sale will have been made, baked, grown or collected by our members,” says event co-chair Maggie Limburg. “Everyone in the Unit has been working all summer to make this event possible.”

They will be selling herb plants, bunches of fresh herbs and beautiful wreaths made of dried ones as well. You might find a variety of mint you’ve always wanted to grow or get started with your very first parsley plant.

Don't worry if you don't have a green thumb—you can still enjoy the homemade jams, jellies and teas or a portion of fragrant potpourri, all created by the members. The herbal mustard is a favorite, as is the chamomile or mint tea. Tables will be laden with herbal baked goods, such as verbena pound cake or rosemary cookies, and gardening books and tools, which will be raffled and for sale too.

Limburg adds, “We will have two guests, a bee keeper who will show and sell his honey and an artist, Sybille Tornow, who will demonstrate making prints of plants on tiles.“ Member Betsy Jacobs will also be demonstrating how to make herbal butters.

This rich, celery-scented lovage soup is always served at the Herb Fair luncheon. (For the uninitiated, lovage is an edible white flower). It’s also in their wonderful cookbook, For Use and For Delight: A Herbal Sampler, which is packed with clever sauces, surprising sweets, savory spreads and healthy salads, all made with herbs. The cookbook will be for sale at the Fair.

Make sure to leave time to tour the onsite herb garden, maintained by the Herb Society.

 The New York Unit’s Lovage Soup

2 leeks (white part only, well-cleaned and minced

2 white onions, chopped

2 Tbs.butter

 4 potatoes, peeled and sliced

 3 c. chicken broth

½ tsp. salt

 3 c. half & half

 1 c. lovage leaves, shredded

Sauté the onions and leeks gently in 1 Tbs. of butter until soft, but not browned. Add the potatoes and broth, cooking until the potatoes are very soft. In a covered pan, cook the lovage separately in the remaining tablespoon of butter. Press the potato mix through a fine sieve or process in a food processor or blender. Add the lovage and the half & half. Re-heat but do not boil.