Hello Green!   Leave a comment

Hello Green, so good to see you!

Hello Wooly Mullein, Verbascum thapus, goodbye evil spirits.  Together, we will concoct Magic Skin Oil, teas, tinctures, smokes, steam baths and compresses.  Thank you for growing, here!



Hello Austrian Pine, Pinus nigra, also known as, European Black Pine, this lovely, spreading tree offers, ascetic grandeur, tasty nuts to harvest in autumn and makes wonderful tea, year round; as all of the Pines do.  Just pick a handful of needles, chop them up, steep in boiling water, strain and enjoy.  In just 10 minutes you will have an aromatic, delicate cup full of vitamins A and C.  Perfect on a chilly afternoon; and AMAZING with a spoonful of maple syrup!  YUM!  Thank you for growing, here!




Hello Clovers, we have so much to do, this year!  The clovers, are a diverse family of plants; widely spread around the world as nutritious forage.

Hello White Sweet Clover, Melilotus alba:. Honey bees love the ‘sweet clovers’.  The Melilots are also used by folks as flavorings for tobacco, soups, breads, and cheeses, as in the Swiss green cheese Schabziger.   Last year, I replaced the vanilla extract in a batch of chocolate chip cookies, with the same amount of  White Sweet Clover tincture; which I now call Melivanillalot.  The cookies came out great.  No one noticed anything different and I got my usual ‘Cookie Goddess’ reviews.  Now I use Melivanillalot in everything that calls for vanilla extract; muffins, cookies, pies, smoothies, tea, crepes, you name it!

Hello, Red Clover, Trifolium pratense: It’s good to know that when we are outside, playing, and get an insect sting or bite, Red Clover is a quick, easy, inexpensive, safe and very effective remedy.  Just crush (or chew) a Red Clover flower-head and apply it to the wound; and in seconds, the pain, itch and swelling subsides.  Thank you for growing, here!




 Hello Dandelion, Taraxacum officinale, oh, how I look forward to you in salad, as cooked greens, in tea and tonic!  Thank you for growing, here!

Dandelion Tea:

2 cups fresh dandelion blossoms

2 quarts boiling water

1/2 cup raw sugar

1 lemon; cut into wedges

Pick the flowers early in the day.  Pick off leaves and stem as close to the flower as possible.  Rinse off any dirt and visitors.  Cover with boiling water, and set aside for 2 days.  Dissolve sugar in about 1/2 cup boiling water.  Stir until fully dissolved.  Strain flowers and discard.  Add sugar mixture and lemon to tea and refrigerate.

This tea is delightful, with a floral-honey flavor.




Hello Garlic Mustard, Alliaria petiolata, I like to add the stalks to soups, stew and stir-fry.  The tops are great fresh or dried for a dash of color and flavor.  Thank you for growing, here!

This year I will take a suggestion from Wildman Steve Brill, “Sometimes you’ll find garlic mustard with exceptionally large leaves. These may have large, whitish, fleshy taproots, which taste like horseradish. They’re good from late fall to early spring, before the flower stalks appear. Use them like horseradish, grated into vinegar, as a condiment.”



It’s going to be a great year!

Thanx for stopping by.

See you next time!


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