Rosemary is one of my favorite winter-time herbs. With the cold weather and low light levels of the winter months, very few herbs will grow here, inside or out. Although I long for a full kitchen herb garden that provides fresh herbs all year long (perhaps with the aid of a grow light) for now I have to be content with what will survive in front of a sunny window. This is the first in a new series: Spotlight on Herbs. [by Andrea Sabean]
In this episode of Know Your Food with Wardee, you’ll meet Sharon Peterson, a frugal mom and wife who says, “food finds its way into jars in my kitchen”! I concur! We share a love of jars. In this podcast, we’re talking about mostly about canning but we find our way into family work ethics, our mutual love of jars, and out-of-the-ordinary pantry setups. I also picked her brain about canning meat, as she’s an expert at putting up what her husband and sons bring home (they love to hunt). Sharon is the author of “Simply Canning: Survival Guide to Safe Home Canning”. She’s also warm and fun and we had a great visit! Plus… the tip of the week — how to get a perfectly moist turkey every time!
Forgotten Plants: once prolific in the kitchen gardens of our ancestors, but now so rare that the average person might never have even heard of them. Many of these deserve to find space in our gardens again! This is the fifth post in the series: Plantain. I must admit, although I must pull at least a hundred of these plants out of my garden each year, I did not even know its name until I discovered it in the pages of Rosemary Gladstar’s Medicinal Herbs: A Beginners Guide. I remember being so excited to discover that this common weed was actually an important and useful herb that I jumped right out of bed (where I do most of my reading) and excitedly ran to tell my husband the good news, book in hand. [by Andrea Sabean]
Forgotten Plants: once prolific in the kitchen gardens of our ancestors, but now so rare that the average person might never have even heard of them. Many of these deserve to find space in our gardens again! This is the fourth post in the series: Salsify. This is where my “forgotten plant” adventure began. It started with a small plot of land, a dream of a simpler time, and The Handy Reliable Cook Book written by Mrs. Jane Warren. The cookbook originally belonged to my great-grandmother, and was published in 1892. I was enchanted with the idea of recreating recipes from a simpler, less-processed era of food production and was determined, in Julie/Julia style, to cook my way through the book.
If you’re just joining this series, don’t miss Stinging Nettle Part 1: What It Is and Its Health Benefits! I covered how stinging nettle has been used in times past for ailments such as excessive menstruation, pneumonia, asthma, sciatica, arthritic joints, and lumbago pain. In today’s Part 2, I’m going to give you some ideas how you can use this useful herb in your kitchen. You can purchase dry nettle leaves or I’ll show you how to gather your own and dry them at home.
If anyone would have told me when I was a child that one day I would eat, enjoy, and purposefully grow stinging nettle — I would have thought they were crazy. Stinging nettle was my nemesis. It surrounded the chicken coop turned play house, it buried the old red truck in the grove that turned into a submarine at the push of a button (really, it did!), and it was something to dodge as we ran out to play in the woods. I hated it. I’m so glad learning doesn’t stop when we’re young! Otherwise, I would have never come to appreciate all of stinging nettle’s benefits.
Forgotten Plants: once prolific in the kitchen gardens of our ancestors, but now so rare that the average person might never have even heard of them. Many of these deserve to find space in our gardens again! This is the third post in the series: Egyptian Walking Onions. How can you not love a plant with such an interesting name? Although my own walking onion patch is just beginning to thrive, I knew I had to include them as part of the series when I found a bundle drying over the fire in one of the farmhouses that make up our local historical settlement.
Forgotten Plants: once prolific in the kitchen gardens of our ancestors but now so rare that the average person might never even have heard of them. Many of these deserve to find space in our gardens again! Today, I’m talking about Borage. Like so many of my favorite herbs, it is native to the Mediterranean region. Historically grown for both food and medicine, it has been recorded that Ancient Greek soldiers would drink a mix of Borage tea and wine to fortify themselves before battle. Borage leaves and flowers have a mild cucumber flavor, and you can use Borage in salads, soups, sauces, pestos, drinks and more.
You’re walking out to your garden, anticipating green tomatoes streaked with hues of red, long green zucchini ready to pluck, and green beans begging to be harvested. And then you spot them — weeds! The horror. Your hands itch to rip the nasty vermin from their root-clutching tentacles. How dare they take up residence in your yard and garden. I mean, a weed is a weed, right? Well, kinda sorta. But before you tear them out, spit on them, and stomp on their graves, get ready for a surprise. Some of those pesky nuisances are edible!