I went out to sit with rose this morning. I have a (gifted to me) 17th century old Bourbon rose, with the most wonderful fragrance. I had never wanted to harvest the blooms!! And cut short the beauty. So this morning I just sat with rose. After a while, I asked about this problem. A breeze came up and all these pretty pink petals came twirling down. Ah hah! I harvested these petals and spent blooms. And my heart opened wide and I cried happy tears. Thank you, Rose!
I’m re-starting the monthly Herbal Friends Workshop: the 3rd Tuesday of every month at 7 p.m. Here’s the schedule:
Tuesday, October 16 – mugwort
Tuesday, November 20
Tuesday, December 18
Tuesday, January 15
Tuesday, February 19
Tuesday, March 19
Tuesday, April 16
Tuesday, May 21
Tuesday, June 18
I hope you’re enjoying these beautiful autumn days.
More and more, I’m eating and drinking flowers. Plants put their all into flowering and fruiting. In the past, especially with herbs, I’ve pinched off the leaves but left the flowers behind.
Now one of my favorites is lemon balm glycerite. So great in any cup of tea or infusion! Lemon balm is great for the nervous system and mellows my mood. This year, I waited for the little yellow-white flowers to unfurl before harvesting.
I’ve been out thinning radishes with a plan to eat the greens. Also, cutting back the Tulsi buds and weeding out some chamomile. Adding a stalk of bee balm for a quart of this delicious fresh tea.
I love to dine on what I used to throw out! I’m certain each plant has a gift for us. Just as each person in our lives has a gift for us.
Moving beyond the end goals and enjoying the process is a good practice for me; to slowly savor life. To enjoy people as fully human and not just functionaries — the checkout person, the FedEx carrier, the sales call.
I block out time on Sundays to play in my kitchen. Today, I’ve made a new batch of watermelon rind pickles — lacto-fermenting for 3 to 4 days, arugula pesto loaded with raw garlic.
New to me, is pine needle balsamic vinegar which will take 6 weeks to brew, made from the bright green tips of my white pine trees.
I thinned my row of radishes and I’m about to make a salad with it.
I have a sweet tooth. And, my husband Chris is always delighted when I bake. While I try to find fairly healthy recipes, I also like to “herb ’em up.”
Here’s a cup of sugar with about a half a cup of chopped rose geranium. I can either sift out the green bits before I bake, or leave them in.
This infused sugar will be going into a rhubarb buckle recipe. Layer herbs and sugar and shake to bruise and release the oils in the leaves or petals.
Great herbs to try: lemon balm, bee balm, spearmint, rose petals, or violets. You may already be thinking of others!
I brought a big green salad, watermelon, and strawberries with angel food cake to our classic family Memorial Day get-together.
We walked in the woods with the dog, and then came back home to my sister’s place for dinner.
Whenever I cut up watermelon, I think about the quantity of rinds! Last year, I made a great sweet pickle with the rinds.
This year, I am playing with lactobacillus fermentation.
As you can see from the photo, I haven’t yet found a fermenting crock I really like. So, here’s the trashy way to weight down your veg — with a plastic baggie filled with water. Not too proud to pickle with plastic.
I’ll get something good soon. (This photo alone may spur me to action!)
Anyway, here’s a salty brine, dill weed from the garden, bay leaf, garlic, mustard seeds, and peppercorns. Should be ready in 3 to 4 days.