In part one of Tea Time, we learned a little about the history of classic black tea and how British “tea time” came to shape American culture. Today, we are going to delve into the types of teas available around the world and what makes them so wonderful. Let’s go!
My recent interview with Ciaran Boyle from the World Events Network – Vaccines, 5G – dives into the steep rise in cases of autism, Alzheimer’s, and digestive disorders and the role heavy metals play in this toxic dance.
CENSORSHIP NOTICE: Ciaran’s YouTube Channel was deleted in June (2019) along with all of his interviews due to the ongoing censorship of freelance journalists who dare discuss issues that don’t agree with the mainstream machine. It’s up to YOU to demand that the censoring of alternative opinions stop! If you would like to watch this interview, I will email you a copy directly (if I can). Just leave a comment below and I will contact you directly.
Fennel is a wonderful and gentle medicinal, an extraordinarily versatile vegetable and spice and a tall graceful herb that should be planted and used much more often than it is. Last week, I covered the various types of fennel available to the home gardener and a couple of handy tips for growing this finicky herb. This week’s post is all about how to use fennel as a culinary herb in the kitchen and and and as an effective herbal remedy for every member of your family! Continue reading →
Among the many wonderful herbs available to the gardener, no honest-to-goodness herb garden is truly complete without at least one tall, stately fennel plant. I say that because fennel is not only edible, medicinal and downright gorgeous, but it also attracts hordes of beneficial insects and butterflies to the garden, too. What more could any gardener, cook or herbalist ask for? Continue reading →
It’s surprising how many people completely reject the idea that they might have intestinal parasites when the truth of the matter is that hundreds of millions of people in America alone have some form of parasite living inside their bodies. In last week’s post, I talked about what parasites are and how they can affect human health. I also posted a very short list of ingredients and a super easy recipe for black walnut hull tincture, which together, make up one of the most effective, simple, natural, and inexpensive parasite cleanses you can do at home. And this week, I’m giving you the entire protocol schedule so you can make the most of this wonderful parasite cleanse. Continue reading →
As creepy as it may sound, hundreds of millions of Americans are unknowingly infested with parasites that can cause everything from aching joints and fatigue to blindness and even death. If you don’t think you could ever have parasites, better think again! In this two-part series, I’ll cover the most common beasties found inside the human body and how you can get rid of intestinal parasites using a simple, safe, and natural remedy. Continue reading →
Food has the power to hurt or heal, depending on how it is grown and prepared. In this week’s article, I have a bit of “spicy” history and 10 fantastic naturally healthy spice blends that you can make at home and share with friends using common home-grown organic herbs and spices, which are not only super yummy but super healthy, too! Continue reading →
As I pointed out in Part One of this series on toxic food, it is quite apparent that there is more than a casual association between GM foods and adverse health effects across the board. This has been demonstrated time and time again by numerous independent studies from around the world. Despite the length of time on the open market, people either are still unaware of the dangers or they simply choose to believe the lies paid for by Monsanto and company and those of the corporate chemical industry shills that have been put in charge of the FDA and USDA. But the real evidence of this deadly collusion is in the sudden dearth of leaky guts and bewildering levels of diseases that come with them, and the brave independent researchers and educators willing to put their careers on the line for the truth.
Among the troves of man-made disasters that many of us see coming down the road, there is actually one of epic proportions currently underway. Yet, it seems that too few have yet to recognize it for what it is. Of course, I’m talking about the worldwide health disaster being caused by GMOs and glyphosate. In this series, I’ll talk more about the scientific research that proves their toxic and invasive nature and how they may be affecting your family’s long-term health. Continue reading →
In Part II of this series, I covered just a few aspects of how discordant sounds and electromagnetic frequencies can and are being used as weapons against the American people by the United States government and military via cell tower radiation, wireless devices, and EMF-weaponized sound projects such as HAARP and the nano-metals in the chemtrails used in geoengineering. Yet, many people are still skeptical because they really don’t want to give up the convenience of their cell phones and the fun of their other wireless devices. But the truth is out there for anyone to see.Continue reading →
In the first installment of this series, we learned about harmonic and discordant sounds and how they can hurt you, even if you can’t see or hear them with your eyes and ears. And just as our government and military industrial complex have known about harmonic frequencies and their correlation to life on earth, they also know that sound can be used as a weapon that kills. Continue reading →
Everyone likes to think they aren’t addicted to their cell phones and other wireless tech but most are because the algorithms that run them were designed to be addictive. Aside from the social disorders that excessive cell phone use is causing across the board, there is one aspect to the “technological revolution” that the military, government, and the motley rich tech developers don’t want you to know – the sound from your devices is killing you. Continue reading →
In Part I and II of this series on Water, we discovered how and why the earth’s water was being intentionally destroyed and poisoned by an elite cabal of eugenicists and industrialist polluters. And while they have tried hard to kill the living water, we’ve still got hope. Let’s be clear about this – water is not alive because it moves or stirs our souls, it is alive because it has its own memory and consciousness. Modern research on water memory didn’t really get going until Dr. Masaru Emoto, a Japanese researcher and author began working with vibrational energy, or what Emoto called “hado” in Japanese. In fact, Emoto described his work as “…the intrinsic vibratory pattern at the atomic level in all matter, the smallest unit of energy. Its basis is the energy of human consciousness”. Continue reading →
In Poisoning the Elixir Part I – Water, we delved into how fluoride came to be intentionally added to our drinking water as a means of disposing of industrial toxic waste and mind control. Not only is the addition of fluoride to drinking water ineffective, a massive body of evidence exists that proves that fluoride is extremely dangerous to human health, too. At the very minimum, consumption of fluoride in water has been shown to causes irreversible dental fluorosis, which now affects 32% of American children. This drug-induced condition permanently yellows, spots, and rots teeth starting at a very young age. Additionally, accumulation of fluoride in the bones and joints causes skeletal fluorosis, which is a permanent and incredibly painful condition that leads to severe arthritis, bone diseases, and bone cancer. Continue reading →
Water has been sacred to mankind since the dawn of time as proven by the respect and even worship given to it by every religious philosophy and text in the world. The human body is made up of 75-85% water and without it, life on earth as we know it would end. We are only alive because water is alive. Yet, water all over the world – including the water we drink every single day – is being mindlessly polluted and willfully poisoned. Will this nightmare be the true downfall of mankind?
With the end of the Great Sleep, spring has asserted herself firmly in the Heart of the Ozarks. The rising intensity of the sun entices all living things to join in the brief but joyous celebration of new beginnings. Big or small, spring provides the perfect opportunity to search for new and interesting native plants. Continue reading →
Last week, in Making Herbal Tinctures: Part I, we discussed the different types of solvents (menstruum) used to make high-quality herbal tinctures, including alcohol such as vodka, Everclear, brandy, and wine, as well as non-alcohol solvents like vinegar and vegetable glycerin. But choosing the right solvent is only a small part of the equation. Indeed, measuring your ingredients properly is the critical key to creating reliable and consistent tinctures.
In the world of herbalism, tinctures are the star of the show. For those who grow, gather or use herbs for healing purposes, learning to make tinctures is one of the most important – and easiest – skills to learn. Unfortunately, many people believe that all they have to do to make a good tincture is to pour alcohol over herbs packed in a jar. But the truth is, tinctures made this way are almost always inconsistent in their potency and effectiveness. In this two-part series, we will examine the right way to make tinctures so that you can be assured of obtaining the best, most healing tinctures possible.
If you are a lover of kitchen or healing herbs, you have most likely heard of or read about Sweet Cicely, but have never seen it in person or grown it yourself. The truth is that this lovely herb is rarely grown or used in America today, which is why I often refer to it as one of the “forgotten herbs”. That being said, I think it is high time that herbalists and culinary artisans turn their attention back to this delicate beauty and return it to a place of honor in both the culinary and ornamental gardens of today. (Feature image by Amanda Slater, Coventry, England – Sweet Cecily, CC BY-SA 2.0, edited, https://commons.wikimedia.org/w/index.php?curid=4225926)
What do you call a remarkably ornamental plant that produces an obscure yet desirable international commodity plus a wide array of useful products like seed meal, cooking oil, coffee alternative, fruity beverage, natural food coloring agent, organic pectin, medicinal herbage, and strong hemp-like fibers? Most English speaking people call this plant Roselle, but around the world it is known by many names including Rosa de Jamaica, Florida Cranberry, Red Sorrell, Jelly Okra, Karkadé, and Bissap (bee sap), just to name a few. But if you are a producer living in an area with a long growing season, you might wind up calling roselle a money maker. For such a desirable crop, most people in Europe and North America know roselle only by taste. That’s because it is the singular ingredient that gives Celestial Seasonings popular Red Zinger Herbal Tea its infamous berry-like “zing”. Yet, for all of its flavor and versatility, this tropical beauty is rarely grown in the home garden or in the fields of American farmers. Read more…safe PDF opens automatically
When I first began gardening 25 years ago, the variety of garden seeds was extremely limited. Heirloom vegetables were just beginning to make a come back and culinary herbs were seriously limited to a handful of the most popular types. Today, the number of seed varieties available to the average gardener is mind-boggling, which is wonderful if you love to garden. But for all the choices available to us, there is one small herb called fenugreek that is not only hard to come by, but one that has been almost entirely forgotten by gardeners, cooks, and herbalists in America.
Earlier this year, I told you about an online event organized by Ty Bollinger and the folks at The Truth About Cancer.com. That week-long event compiled the best and most detailed information on alternative cancer treatment options I had ever seen – it just blew me away. Now, the team is presenting another live webinar called The Truth About Cancer Ultimate LIVE Symposium and it is absolutely free to watch. This 3-day event is jam-packed with more than 40 of the top health experts in the world presenting life-changing information on cancer, heart disease, inflammation, detoxing, and much more. Best of all, it’s absolutely free! Click the image or link below to sign up and mark your calendar for October 14th.
Jill Henderson ~ Show Me Oz
Horseradish is one of those herbs that everyone knows about, but few actually grow. Perhaps that’s because it isn’t used much in today’s cooking, or perhaps because it’s hard to process. And like mint, horseradish has a nasty reputation for overstepping its boundaries in the garden. Yet, for its flaws, horseradish is a pretty perennial that is tough as nails and easy to grow. And not only is horseradish full on flavor, but it is totally jam-packed with health benefits that include fighting cancer, improving cardiovascular health, and even reducing plaque on teeth!
Jill Henderson – Show Me Oz
Parsley: That ambiguous and often frilly herb that many gardeners grow, but few actually use. If you haven’t grown parsley yourself, you’ve surely bought it at least once or twice in your life to use as a garnish for dressing up platters or plates. Or, perhaps you’ve gone so far as to sprinkle it sparingly atop mashed potatoes or added a pinch here in there when making soup or stuffing. And while many recipes call for at least a bit of fresh parsley, most people don’t go to the trouble – or worse yet, they use bland dried parsley from the grocery store. (Egad!) If this sounds like you, I’m about to rock your kitchen and your herbal medicine chest by showing you that parsley is much more than a pretty garnish: it’s a virtual powerhouse of flavor and a game-changer for your health. And best of all – it’s super easy to grow and use.
by Jill Henderson – Show Me Oz –Summer is a fabulous time to explore and hunt for wild edibles or to hike along a cool river, but people around these parts generally avoid venturing into overgrown and untamed places during the summer months because of the ticks and chiggers. How does one even begin to tell outsiders and visitors to our fair hills about the myriad of insects that inhabit our beloved Oz? I suppose if you’ve got a vicious sense of humor, you could just let them wade into the chest-deep grass and work it out later, because they’re not going to believe you anyway. Continue reading →
Jill Henderson – Show Me Oz -For those of you who read my blog regularly, I want to step out of my normal role as a writer and share with all of you something that means so much to me. This past February, I lost my oldest brother Patrick to glioblastoma brain cancer. Right off the bat, Pat decided to do what his doctors suggested. He had surgery, then radiation, then two separate attempts at chemo which both landed him in ICU. He knew he couldn’t do it again and needed to find another way. Many caring people gave suggestions as to alternative cancer treatments, but researching even just a few was extremely time consuming and confusing for everyone. I wish I had found then what I am about to share with you now.
Jill Henderson – Show Me Oz – If you’ve been reading my blog for a while, you know that I enjoy tweaking people’s perceptions of the wilder parts of our world – especially those that we cannot completely control. That’s why this week’s article is all about dandelions – those pretty little yellow flowers folks either simply love or absolutely hate. But what is it about this non-native species that drives some people up the wall and how can we harness its potential to our advantage? If you’re tired of battling those little yellow flowers, perhaps it’s time to embrace them and use them to your benefit.
Show Me Oz – Sometimes the best “wild” medicine comes from plants that are decidedly not native, but rather naturalized and occasionally weedy. Plants like these are often considered to be invasive, undesirable weeds in cultivated fields and lawns across North America. And yet, many of these non-natives are incredible edibles and natural healers that foragers and backwoods herbalists should take note of. Dandelions, dock and comfrey are all great examples of naturalized invasive herbs. Another of these weedy invasive plants is a lesser-known little beauty with a plethora of common names, including Heal-All, Self-Heal and All-Heal among many others. And if a name could say it all, this one definitely does.
Spring is prime time for buying, starting, propagating and transplanting herbs into the garden. However, should you find that one of your brand new store-bought herbs (or one you’ve just started or have been growing indoors over the winter) isn’t looking so hot, take a moment to thoroughly inspect it for pests and diseases before introducing it to the garden.
Show Me Oz – As a gardener, cook and herbal enthusiast, I am always on the lookout for new and interesting plants. Because my garden is relatively small, every single plant that makes it through the front gate either has to look fantastic, taste great or have useful healing properties. One plant that fits all of my criteria is Nigella sativa – also known as the Blessed Seed.
The Holiday Season is in full swing and with it comes an almost insane schedule of shopping, entertaining, special events and, of course, dining out and cooking for friends and family. And while the holidays sure can be fun, they aren’t always so good for our health in terms of stress, lack of sleep, colds and flu and the good old-fashioned belly ache from eating way too much “good stuff”. Luckily, the holidays are naturally festooned with some of the most potent healing herbs and spices in the world including cinnamon, cloves, allspice, nutmeg, and ginger – one of my all time favorites. Not only does ginger taste great in a dizzying array of holiday dishes, it can also make you feel better when the holidays get the best of you.
Summer just wouldn’t be summer without a plethora of lusty basil plants flourishing in the garden. In fact, I love the sight, smell, and taste of these leafy annual herbs so much that I always over-plant in the spring and by mid-summer wind up with more basil than I need – or even know what to do with. Yet, every spring when my husband asks me if I think we might just have too many basil starts, my reply is always the same… there’s no such thing as too much basil!
There is nothing quite as enchanting as a chance encounter with a wild patch of flowering monarda. The electric colors of their shaggy, upright flowers light up the shady places they prefer; dazzling the unprepared eye. Once familiar with the sweet oregano-like scent of this delicately delectable herb one can often smell a colony of monarda long before seeing it. And if the scent doesn’t give it away, the sound of buzzing bees will.
After a long, cold winter, spring has finally arrived in my neck of the woods. At long last, the dormant herbs in the garden have erupted in a wave of fresh green leaves that brighten the garden path. And dotted here throughout, are winter hardy alliums, which will soon bear the very first herbal flowers of the season. And while I will relish their beauty, herb flowers are more than just pretty – they are downright tasty, too.
February brings with it Valentine’s Day and the prospect of millions upon millions of flowers being sent to those who hold a special place in the hearts of the people who send them. Indeed, it is estimated that nearly 200 million roses alone will find their way into the lives of “significant others” throughout the United States this year. Flowers are remarkable in many ways, not the least of which is their influence or power over those around them. Continue reading →
When I first started studying herbs and herbalism more than two decades ago, I was fascinated by the multitude of natural ingredients used to create herbal preparations. The following article includes interesting tidbits of information, but is by no means a complete list of their attributes or actions. Of course, a lot more could be said about each ingredient or recipe, yet these herbal tidbits might just inspire you to look for more ways to use a particular ingredient or to try some of them in a new way! I haven’t adulterated my herbal diary notes to include my modern-day uses of herbs for natural hair and skin care, so please feel free to add your knowledge or share your thoughts and recipes with us! Enjoy!
Although the meadow below my house is still lush and green, I can see fall working its way into our lives. I see it in the falling golden leaves of the black walnut trees and in the burning-red leaves of sassafras and sumac. And even though the meadow is most definitely green, it is also suddenly dotted with the purple and gold blossoms of asters and early goldenrod – plants we sometimes love to hate.
This morning I woke at 4:00 am. The crescent moon was high in the eastern sky casting it’s milky light into the open spaces on the edge of the woods. In the deep shadowy crevices the cicadas and crickets wound down the night’s exuberance in a fading farewell hum. I stood at the open window, basking in the slightly cool breeze coming down the mountain and relishing the silence when suddenly a series of piercingly eerie shrieks broke the spell. The suddenness of it startled me, but my instinct was answer with my own crazy whoop and scream, which would surely have woken the house. Instead, I silently searched the branches of the tall, dark oak beside the house for the Cheshire Cat of raptors.
Now that the weather has finally warmed to normal summer temperatures many of the late-flowering herbs in the garden have exploded into a tangle of arching stems and resinous leaves ready to be harvested for drying and storage. But before I begin cutting, I want to make sure that they are relatively free of dirt and debris. But should herbs harvested for drying be washed at all, and if so, how and when does one go about washing them?
Harvest and storage methods are critical components of utilizing herbs or other plant material for culinary or medicinal purposes. Gathering, drying and storing herbs correctly a big difference in the quality and quantity of essential oils in the leaves. This not only affects the flavor of dried herbs, but increases their shelf-life and medicinal potential, as well. Of course, it is possible to gather herbs at just about any point in their growth cycle and still obtain a decent product, but for flavor that will knock your socks off, consider the following tips for harvesting the best culinary herbs ever.
I love cooking with fresh herbs, which is why when we moved here, the herb garden wound up being planted two steps from the front door. I wanted to be able to step out and get a quick pinch of this herb or that between stirring the pot. But even with my laid back life of no work (ha ha), it’s not always that simple or convenient to run outside when it’s raining, for example. So, I have learned to keep plenty of fresh herbs at hand in the kitchen where no shoes or umbrellas are necessary. But for an herb-fiend like me, that means finding a way to keep them at their just-picked best.
June lays claim to the longest day of the year and the most violent thunderstorms, it is the month of bluebird babies, spindly-spotted fawns and box turtle crossings. Although we have been expecting another hot and dry summer, we suddenly find ourselves wearing warm flannels and digging the blankets out of the closet. But the rain and a long cool spring is exactly what we – and our garden – were hoping for.
With a growing distrust of big pharmaceutical companies and a government that seems to approve new drugs with lightening speed, it is no wonder that millions of Americans are turning to herbs to treat everything from the common cold to cancer. Should you decide to dive in to a self-prescribed herbal remedy there are 10 easy steps to using herbs as safely and wisely as possible.
Granny Women were once herbal doctors whose knowledge almost became extinct thanks to big pharma. Today, it is again threatened by restrictive patents from big ag and big pharma genetic bio-pirates looking for the next billion-dollar drug or plant gene that they can patent for billions of dollars in profits – taking away the public’s right to gather, use, and save seed from all native and naturalized plant life on earth. Read on to learn more about the roles that Granny Women (and Men) have played throughout the history of mankind and why the knowledge they passed down to us is once again being threatened with extinction.
When I first started studying herbs and herbalism, I was fascinated by the multitude of natural ingredients that are used alone or combined with other ingredients to make herbal preparations like lotions, salves, soaks, and compresses. The following includes interesting tidbits of information for each ingredient, but is by no means a complete list of their attributes or actions. Of course, a lot more could be said about each ingredient, yet this list might just inspire you to look for more ways to use a particular ingredient or to try some of these in a new way! As always, please feel free to add your knowledge or share your thoughts!
Radon is a colorless, odorless and radioactive gas caused by the natural breakdown of rocks and soils that contain uranium and radium. Radon is also the second leading cause of lung cancer, immediately behind smoking. Cooler temperatures make winter a good time to test your home for harmful radon gas, according to Bob Schultheis, natural resource engineering specialist with University of Missouri Extension.
Natural oils are a vital component of herbal preparations such as lotions, salves, and balms. These herbal products are often meant to sooth, moisturize, and nourish skin, hair, nails and mucous membranes. Natural oils are often added to simple liquid herbal extractions such as tinctures, tisanes, and decoctions to allow them to adhere to the body for long periods of time and thus, allowing their healing properties to be absorbed. They can be used alone, or in combination with other oils, fats, and herbs to make healing remedies at home.
Nearly twenty-five years ago, when I first began studying herbs and plants and delving into the natural rhythm of being human, I took lots and lots of notes. For my entire adult life I have followed and been fascinated by plants and nature. Learning to know their healthful nature and to pass what I have learned on to others has been one of my life’s passions. The following is an unabridged tidbit from one of my very earliest study journals. Enjoy, be kind, and feel free to share. ~
Summer is a time of abundance in the natural world. It doesn’t take much searching to find plants, trees and shrubs that are either flowering, setting fruit or going to seed. And all it takes to fill one’s winter larder with this abundance is a little walking and a keen eye. July is a particularly bountiful month in which one of my favorite wild edibles, the common elderberry, begins to set and ripen its delicious, nutritious and medicinal fruits.
If you grow herbs in your garden for seasoning food, then you already know how easy and rewarding they can be. After all, herbs season and preserve food and can be used for medicinal purposes, as well. But did you know that many common herbs also produce spice in the form of fruits or seeds? These seeds are not only flavorful and medicinal, but they can also be used to start more herbs in the spring, as well.
If you are one of the millions of people who began gardening for the first time, or have returned to gardening within the last six years, then you already know that growing your own food saves money, increases self-sufficiency, and leads to a healthier lifestyle. Yet, among those who grow a wide variety of edible plants, many have not yet tuned into the fun and simplicity of growing their own herbs and spices. So if you have been thinking about growing your own, but just haven’t gotten around to it, then this article is for you.
“The failure to perceive order and structure in and unknown city can upset a visitor in the same way that an apparently homogeneous forest can be completely confusing to an unobservant wanderer.” – Landscape: Pattern, Perception and Process by Simon Bell Continue reading →
In Part II of The Wonderful World of Mints: Growing & Using Mint in the Kitchen, we covered the various species and cultivars of the Mentha genera and how to grow, harvest and use them in the kitchen. We also learned how to prevent losing the distinctive flavors of specialty mints over time by separating those that have the ability to cross pollinate. Of course, most gardeners already know and love flavored mints for use in food and to create soothing and flavorful teas, but they aren’t just fantastically edible. Indeed, most Mint Family members are highly prized for their nutritive and medicinal qualities, which makes them much more than just an ingredient in tea or toothpaste.
Last week we discussed the Mint Family and how to identify its members through characteristics such as stem shape and flower presentation. But because this series is all about “mints”, it’s only fair to give the Mentha mints their day in the sun. After all, mints such as spearmint and peppermint are by far and away the most common and popular herbs in the entire Mint Family. If you missed last week’s article, you can read it here: The Wonderful World of Mints Part I: Identifying Mints in the Garden
Of all the plants in the garden, mints are probably the most numerous and sometimes the most notorious. That’s why most people immediately envision sprightly spearmint, tangy peppermint, or one of the many flavorful cultivars or subspecies of the Mentha genera when mint is discussed. But Mentha mints only make up a tiny fraction of plants that belong to the Mint Family (Lamiaceae), which contains over 200 genera and more than 7,000 species! In fact, it might be surprising to learn just how many Mint Family plants reside in our gardens. Continue reading →
There was a time, not so long ago, when almost every woman in charge of a household sought out the wild plants that we generally refer to as weeds. Rich in vitamins and minerals , many of these plants were welcomed to the table as nutritive spring potherbs. Others would be gathered and made into healing teas, tonics, infusions, poultices and salves that could be used treat many types of injuries or illnesses. One of the earliest and most versatile weeds that homesteaders and healers gathered in early spring was the lowly and much maligned chickweed.
Your life is completely packed with crazy schedules and pressing deadlines and that new-fangled cell phone that you bought to help you keep up with it all is driving you absolutely crazy. Some days you just want to shut it all off and hide from the world – even if just for a moment. What you need is a soothing place to catch your breath, have a few moments of stillness and something beautiful to take your mind off it all. But what?
Acres USA magazine has been in business for 35 years – publishing articles related to commercial-scale organic and sustainable farming. I am very excited to be a part of the March issue and am looking forward to being a regular contributor!
There’s a lot of talk these days about being prepared for all kinds of natural and man-made disasters. It is not uncommon to find classes, lectures, videos and books that teach eager “preppers” how to be wholly self-sufficient should our modern-day systems fail. After all, life without electricity and modern modes of transportation would change everything about the way we live. But whether or not you believe that some type of large-scale disaster will occur sometime in the future, there is a man-made disaster of epic proportions occurring right now.
Fall in the Ozarks is a treasure trove of wild edibles. As the wild mushrooms spring up from the ground, hickory nuts, black walnuts and persimmons are beginning to fall from the trees. Indeed, even a short walk through the woods can fill the forager’s basket with little effort. Among the many wonderful edibles ready to harvest this fall, American Dittany is definitely one of my favorites. This dainty perennial herb is often overlooked by many wild foragers and herbalists because of its small size. But don’t let appearances fool you – Dittany is a powerful medicinal herb that doubles as a flavorful seasoning in the kitchen! Continue reading →
Fenugreek (Trigonella foenum-graecum) is an ancient herb from the Legume family of plants, Fabaceae. It is sometimes called Foenugreek, bird’s foot, Greek hayseed or goat’s horn. Not often seen in modern gardens, fenugreek is herb, spice, vegetable and medicinal all rolled into one tidy little plant. Grown primarily as an arid-land crop in countries such as India, Nepal, Argentina, France and Spain, fenugreek does well in xeriscape gardens. Because of its diverse uses, this herb deserves a much stronger presence in the kitchen, the medicine chest and the garden. Continue reading →
The hands of time seem to spin faster during spring than during any other time of year. This May has been disconcertingly warm, which brought about the early bloom and fruiting of many trees and plants, including this Red Mulberry tree (Morus rubra), which normally ripens its fruit in mid-summer. Every other day, Dean hiked up the hill, bucket in hand, to pick the Continue reading →
Mention the word tea, and most thoughts turn to a strong hot cup of Earl Gray or a tall glass of sweet iced pekoe. But these days tea is more than black—it is green, or herbal, or something akin to hot chocolate. Regardless of how you have thought of it in the past, one thing is certain: tea is medicinal. And now, with the spring season swinging into early summer, many of the kitchen herbs in my garden are rapidly reaching their flowering stage. Of course, leafy herbs are at their peak of perfection just as the flowers begin to open, but I like to allow a few stems to bloom, as well. The flowers of most herbs are not only flavorful when used fresh or dried, but they also can have medicinal properties themselves and are excellent additions to many herbal tea blends. Continue reading →
Lemon balm is one of my favorite herbs for many reasons. To start, it is by far one of the easiest herbs to grow and it’s beautiful to look at, as well. I particularly like the way lemon balm attracts beneficial insects and butterflies to my garden. Occasionally, even the hummingbirds find it intriguing. I am also partial to lemon balm tea, especially on a cold winter night. It’s deep earthy lemony flavor brings back a touch of summer sunshine and its soothing and calming properties make it a valuable medicinal herb.
Your life is completely packed with crazy schedules and pressing deadlines and that cell phone you got to help you keep up with it all is driving you crazy. Some days you just want to shut it all off and hide from everyone. You need a serious time-out but just can’t seem to find enough time or the right place to take it.
The following piece has been forwarded to us via our friends at Transition Missouri. Please make plans to pack the courthouse in support of our Ozark family dairies and bring warm clothes in case the courtroom is full… J.H.
By Doreen Hannes 2011
Missouri farmstead cheese plant, Morningland Dairy is going to be in Howell County Circuit Court at 9am Central time on Tuesday, January 11th. The Missouri Attorney General’s Office is charging Morningland with 3 criminal charges and has also filed a “Preliminary Injunction” in hopes of getting a court order to destroy Morningland Dairy’s cheese.
I like Thanksgiving. Though its history is rightly associated with the Native American genocide at the hands of Euro-banker mercenaries, it is also a metaphor for the kindness which the “real human beings” embody. Continue reading →