Use a drying rack and some baskets to dry your herbs and collect seeds guys – OBVIOUSLY
Author Archives: brookie
Herb explosion!
Oregano anyone? What does one do with enormous amounts of oregano? There is only so much spaghetti sauce one family can make. Especially when the tomatoes have barely flowered. I’m finding that so far this year, not much is doing well besides the herbs. They are OUT of control. We also have a SHIP ton of mint – mmmm mojitos!
Rainy afternoon
Just some coffee with Carolan’s. No big deal.
P.S. Did you know Carolan’s is gluten free?
Sleepy after soccer practice
Forest Visit
This summer, we’ve been craving time with friends. As a result, our weekends are full of travelling and we’ve been spending less time in the forest then last summer. Finally last weekend, Esker and I got out for a good forest visit.
Viper’s Bugloss – not native, (and maybe invasive?), but really pretty.
St. John’s Wort is out in full force this year! Such a wonderful healing herb. Collect the flowers and buds, make an oil infusion, and then a salve. Great skin healing properties.
We collected a birthday bouquet for the lovely Katherine.
I dried the medicinal plants I found in Ikea sock holders. You can find these for 99 cents at any second hand shop.
Fermenting Garlic Scapes
Recipe from Nourished Kitchen. Will let you know how they turn out…
UPDATE – not well. I don’t get fermenting.
Pond
Nettle
Nettle tea sweetened with molasses is a gentle way to increase iron levels for those with low iron like myself.
Don’t harvest nettle leaves after they have flowered though. Old leaves develop “cysoliths” that can irritate the urinary tract if ingested (thanks Beverley Gray).
Eight point star
Someone hand pieced, and then hand quilted this double eight point star quilt. And then, decades later, I found it at my favourite local thrift shop. For $40 (*mind blowing*).
All vintage fabrics. I could stare at it for hours.
This is the only thing to do with your scraps, fellow sewing folk.
First spring ephemerals
Firrrst. Coltsfoot is always first around here.
Vi-ol-ets. I’ve made jelly with them, and to be honest, it tasted like…sugar. I’ve also made a drink syrup with them – also tasted like sugar. I think this year, we’ll pick some for salad and call it a day. Or you could always do THIS with them if you want to go really crazy.
Bloodroot. Lots more than last year, but not enough to harvest. Yet.