I love making quiche from wild greens. When we harvest healthy wild greens from unsprayed areas, the plants are so nourishing to us and our loved ones. It’s another layer of getting the medicine to the people in a way that they will love to eat! Cooking for people is one of my favorite things to do. My man builds houses all day and comes home filthy and hungry. I like to pair up the quiche with a formidable salad full of ...Continue Reading → Share
Use these pickled buds as a condiment like any pickle; mix into tuna, egg, green or potato salad; and enjoy straight from the jar!
When making pickled dandelion flower buds, you’ll want to make sure the flower buds have not opened yet. Check out the picture on the right. The top is a dandelion flower bud that has not opened yet. The bottom is a flower that has opened, been pollinated, and ...Continue Reading → Share
The lushness of spring is breathtaking here in the Pacific Northwest. The soil warms and the plants are lift their leaves and flowers to take in the sun, water, and the breath of all life around them.
Spending time in the garden, prattling about weeding, hoeing, planting are all first steps to healing with herbs. Breathe in their scent and the oxygen they give. ...Continue Reading → Share
Spring is (finally) in the air here in the PNW; buds are popping open, and plants are emerging. The herbs in my garden are arising healthy and rarin’ to go after a cold winter’s sleep under mineral rich rotting leaves. It seems that everyone has spring fever!
Lately I’ve been talking with a lot of ...Continue Reading → Share