Hello! I'd love to send you occasional emails with new blog posts or other interesting tidbits to share. I won't send too many emails - too busy puttering in the kitchen or apothecary to sit down and write!
Popular Recent Posts:
Misozuke is simple to make and well worth it! Delicious veggies fermented in miso paste make for tasty treats.
Make the most of tomato season by preserving your harvest and canning your tomatoes!
Summertime berries are ripe and the harvest is coming in! Make blackberry bitters, cordial, and syrup to preserve them for the rest of the year.
Make your own mint-infused bourbon for a quick hot toddy or use it to make a mint julep with no prep work – just add ice!
Every part of the linden tree is edible, and in the early spring, the leaves are especially delicious salad greens.
Mint is so easy to grow! If you start a patch, it’ll take over your yard bit by bit, unless you use it regularly. So, how do you use up mint? What can you make?
It seems rather innocuous, this lovely white flower, but yarrow has earned many expressive titles: staunchwort, wound wort, nosebleed, knight’s milfoil…most of these names are crediting yarrow’s remarkable ability to stop a wound from bleeding while reducing pain and infection.
When strawberries are bursting forth and the lemon balm is bright green in the garden, make some brews! Sunshine and springtime in a bottle – this is a luscious pink mead that soothes the nerves and delights the senses!
Did you know that lovely, aromatic peony flowers are also edible? You can use them in a variety of ways, but infused honey is my favorite. It’s so versatile and delightful!
Garlic Mustard is on the loose! This invasive plant spreads like wildfire and can suppress native plant growth. Luckily, it is also delicious and makes a great pesto!