Coltsfoot

I’m following the colts foot trail right now.  First the flowers appear, between end February and late March depending on your area, low to the ground and dazzlingly bright along the roadside, growing where there’s gravel in micro areas that are dry amidst the moistness that comes from being along the creek.  The leaves come afterward.

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 →

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 →

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 →

Hand Sanitizer

  In March, I began making hand sanitizer for my husband to carry with him to work.  Initially I started out with rubbing alcohol, glycerin, witch hazel, and essential oils, but we found this combination very drying to the skin, so I made a few changes. The CDC recommends minimums of 60% ethanol or 70%... Continue Reading →

Bare Necessities: Tincturing

It's the heat of what's been a scorching day, the kind where one steps outside and within a few steps sweat begins to bead up around the hairline and next thing you know it's in your eyebrows, and you're glad to be wearing a skirt to wipe your face with. I'm headed to a slope... Continue Reading →

Roots Reishi & Rose Syrup

Reishi has been dancing up and down the Eastern Hemlocks, adorning their bark, in these sylvan woods all spring right into summer. A dryad called me out one day, she knew they'd matured, and led me through the wilds. A triad of trees here with nymphs hiding in the trunk, a mossy bridge over bubbling... Continue Reading →

Shrub

Peaches are coming in, juicy and scrumptious, so I make shrub with the skins and scraps and even some pieces plus herbs. What is a 'shrub' you ask?  A vinegar sipping beverage with fruits, sweetener, and herbs/spices dating back to the Babylonians, who mixed date vinegar with their water to make it safe to drink.... Continue Reading →

Violet Syrup

Well, we know it's spring because the bloodroot has come and gone and trillium speckles the slopes.  Violets are dotting the grasses, their heart shaped leaves beckoning us to take a nibble.  The leaves always taste cooling to me and wet, while the flowers have a peppery bite to them.  And the sight of them... Continue Reading →

dandelion syrup

ah dandelion.  sunshine flower, lion's teeth.  how we've been enjoying you.  your green leaves chopped up in salads, with violets, cleavers, chickweed, bee balm, and chicory are tangy, and sauteed with garlic send a shiver deep down into the belly.  your flowers are steeping in oilve oil, to rub on aching muscles and hands after... Continue Reading →

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