I get this question in many forms and backhand comments. I mean, a LOT. From ‘must be nice’, to ‘I could never afford that’. There are plenty of reasons people have for dismissing the benefits of slow living and living a more natural lifestyle.
In the world of herbal medicine, Stephen Harrod Buhner’s “Herbal Antibiotics” emerges as a groundbreaking guide that transcends traditional boundaries of health and healing. Buhner, with his profound understanding and respect for the natural world, embarks on a mission to reintroduce the ancient wisdom of herbal remedies, especially in the battle against resistant bacterial infections where conventional medicine often finds itself at a loss.
Ginger is a familiar flavor for many of us; we love ginger snaps, Asian style dishes often use ginger, and if you have ever had the luck of tasting homemade Ginger Ale? It’s fantastic! Ginger is also a seriously good addition to your herbal stash. It’s not only tasty, it can stop nausea in it’s tracks.
I don’t know about you, but here in Maine, we eat a lot of haddock. I like to try new flavors to make each dish different from the last so we don’t get tired of it. This recipe started as one for Tuna steaks. Who can afford that? Especially on a writer’s budget for a family? Not this girl. Anyhow, it’s luscious with haddock. You have to give it a try! Haddock, being a more delicate fish than tuna, will cook quicker and offer a slightly different, but equally delicious, flavor profile.
Coriander, often referred to by its leafy name, cilantro in parts of the Americas, is a versatile herb that plays a dual role in the culinary world. Both its seeds and leaves are used in cooking, but they offer distinctly different flavors and uses. Let’s dive into the world of coriander and explore what makes it such a beloved ingredient in cuisines around the globe.
Companion planting with herbs is a fantastic way to enhance your vegetable garden’s productivity, health, and flavor. Here’s a rundown of some herbs that are not just beneficial companions but can also boost vegetable production by attracting beneficial insects, repelling pests, and improving soil health. You are already starting vegetable seeds, why not start some herb seeds as well?
Fennel has always been a garden favorite of mine. It’s just so ‘odd’ when it grows as a feathery, wispy thing, then into a sturdy bulb and beautiful flowers. I also love that you can start using Fennel pretty early on in the growth cycle. Snipping off leaves and then leaves and stems. Finally, the rewarding bulb at the end of the growth cycle. They all have that distinctive anise flavor. It’s such a fun herb to grow.
Fennel pairs beautifully with oranges. Here is a way to use up your lovely bulbs and it’s simple to prepare.
Fennel, with its feather-like leaves and distinct licorice flavor, is a hardy, perennial herb that hails from the Mediterranean. It’s as beautiful in a garden as it is versatile in the kitchen.
One nice thing about bread machines is that you can try different flours and experiment with textures and add-ins. This recipe for Rye Anise bread is perfect for this. It’s made for pastrami or corned beef, and a hearty mustard! I have included a recipe for mustard, too.
Welcome to the wonderfully green world of gardening—a journey that’s as rewarding as it is colorful. If you’re feeling a tad overwhelmed with all the dos and don’ts, seed starting schedules, and frost dates, take a deep breath. You’re not alone, and this post is all about easing those anxieties.