Black Cohosh

Actea Racemose or Cimicifuga Rasemosa, also known as Black Cohosh, Squaroot, and Snakeroot is a bitter and cooling perennial herb whose roots are known for their effects on 'women's issues' and the female reproductive system. I first heard of it as part of a labor tincture in Susun Weed's Wise Woman Herbal for the Childbearing... Continue Reading →

Fire Cider

Eighteen days ago, I thought to mix up some fire cider inspired by the profusion of parsley growing in our garden.  I buried the jars in the garden, swaddled in old clothes, inspired by the magic this method worked on the garlic ginger syrup.  I just dug it out to enjoy during the equinox yesterday... Continue Reading →

Garlic Ginger Cough Syrup

When I came across a recipe for garlic and ginger syrup in one of the lessons that are part of a herbalism correspondence course I'm enrolled in with Rosemary Gladstar, I couldn't wait to try it. Liquid garlic and ginger! My taste buds activated right away imagining the flavor, and then the best part:: Rosemary... Continue Reading →

Face and Body Butter

Today in the kitchen: making face butter to work out proportions on request from my sister. Butters are quite simply a mixture of solid fats with a small quantity of liquid oil.  No beeswax.  Essential oils optional.  I sometimes use only shea as the butter and leave out the cocoa butter, when I do that... Continue Reading →

Gourmet Herbed Salts

Salt. It has been around for a long, long time, with evidence of its use dating back as far as 6500 B.C. The British evaporated salt by boiling seawater from salt spri­ngs in small clay pots over open fires during the Iron Age. Salt was used as money by the many ancient cultures, including the... Continue Reading →

Golden Milk Cake

We love golden milk, with fresh turmeric and ginger grown locally by Paradox Farms and a few cardamom pods simmered slowly in milk.  But frankly, in the muggy heat of summer the thought of a warm beverage makes me shudder.  Recently, I came across a recipe for turmeric cake in The Washington Post, and it... Continue Reading →

Kimchi

  The napa cabbages have grown jy-normous!  Harvested six and had no room for any of them in the fridge, so did what I usually do:  make kimchi with most of it, and keep a bags worth in the fridge for stir frying or soup. Not only is it delicious, it's good for the gut... Continue Reading →

Summer Peach Preserves

“Peaches in the summertime, apples in the fall, if I can’t have the girl I love I won’t have none at all . . . ” Anyone else love Shadygrove? It’s certainly summer here in these shady groves of the Blue Ridges, and the scent of fresh, ripe peaches wafts through our kitchen, mingling with... Continue Reading →

Cilantro: Coriander by Another Name

Cilantro is in full bloom, a dazzling sight artfully arranged by hundreds of miniscule flowers dancing together.   It’s creating fruits now, which are known as coriander seed and used in almost all the sub-continental  dishes I grew up eating:  daal, curries, biryani, fish, kababs, none of them are without either powdered coriander seeds, crushed coriander... Continue Reading →

Chamomile

I start chamomile from seed, Matricaria Chamomilla or German Chamomile, and then divide the sets that come up, as the seeds are miniscule and next to impossible to plant spaced apart.  I sprinkle them on the soil as I would salt or pepper, then lightly cover them.  They germinate quickly and thickly, after which they... Continue Reading →

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