Hiya Pharmer Phil... not Biita but nml here....yup i didn't cover d seeds Pharmer Phil... just put 'em on d soil ...sadly nothing came up.... tho there's such a lo of light available... well..may b i'll try agian later.... nope i don't give up easily!
i believe for every drop of rain that falls a flower grows...i believe that somewhere in the darkest night a candle glows
Is yarrow one of those plants that needs to have a cold season before it will germinate? Maybe NM put the seeds in a refrigerator for a few weeks before sewing so they "think" they've gone through a winter.
"A Good exercise for the heart is to bend down and help another up" -Anonymous
Post by Pharmer Phil on Feb 20, 2008 15:50:20 GMT -6
Here, I went to my "cooking" file... (gota be careful tho of dat new mod. , cause it's sorta outa place.)
Pork Butt with Verdolaca (purslane)
I N G R E D I E N T S: Pork butt roast Serrano chiles Purslane (verdolaca) Tomatillos cumin (seed) garlic 4 cloves
I N S T R U C T I O N S: Brown a chunk of pork butt in a dutch oven. Broil tomatillos (equal weight to pork) and serranos until they have black spots. Put the tomatillos and the juice in with the pork. Chop serranos and add them. Pan roast cumin 1 teaspoon per pound of pork and add. Pan roast garlic, chop and add. (Leave the peel on the garlic and do this in a cast iron/heavy duty pan without oil until they have brown/black spots. Turn over and do the other side.) Add two medium sized bunches of purslane, roughly chopped to the stew. Cook until pork is tender. Pull pork and eat with tortillas and queso fresco ("fresh cheese").
Post by abirdseyeview on Mar 31, 2008 13:17:17 GMT -6
Ya! I thought that stuff was a weed. It grows everywhere here in Possum Junction, IN. Didn't know it was good for anything but to keep my waistline down due to stooping over to pull them varmints from the garden all the time. The seed must last for a zillion years as I don't let it hang around long enough to go to seed.
Post by rivervalleymama on Mar 23, 2009 17:00:53 GMT -6
Oooh I'm glad to see a thread regarding herbs and wild crafting! Now I know this may not apply to most of you from elsewhere but there is an herbalist in my area that has a virtual herb walk where she explains all of the wild foods she harvests and what she does with them from month to month- www.prodigalgardens.info/weblog.htm I've found this extremely helpful for beginning to identify, wild craft, etc. Her name is Rose Barlow and she's involved with the Coulee Region Herbal Institute- www.couleeregionherbalinstitute.org/
We've been sneaking watercress from our spring already and are so thankful for some fresh spring greens FINALLY after what seemed like such a long winter. I'm also trying to brush up on wild mushroom info as morel season is quickly approaching!
So to add to my very scattered, multi-topic post...... We've been using a lot of Herb Pharm's trauma oil (for those of you unfamiliar, it includes arnica, calendula and st. john's wort in olive oil- works wonders for muscle/bone injuries, aches/sciatica AND my dad's been using it with great relief on some 2nd degree burns!) so I plan to grow the three beautiful, flowering herbs and make my own. Also, we go through a lot of lavender, chamomile, calendula and peppermint for teas(minus the calendula) and body stuff. I've included the herbs(minus the peppermint) in a gentle goat milk soap but I also make a baby tea bath product including oats that's great for anyone with sensitive skin. I just re-read that last paragraph........I hope I don't confuse anyone Enough rambling!
Post by rivervalleymama on Mar 23, 2009 20:35:10 GMT -6
Thanks Laura, you know what? I was so scattered, I even forgot to mention Wildcraft! I just got this for our son, well, for our whole family, and it's soooo cool! We haven't played yet but I'll bet it will be worn out by fall- www.learningherbs.com/wildcraft.html Progessive Kids also has a lot of really cool games that are similar- www.progressivekid.com/shop/Games.aspx
Stevia......I found beautiful big pots of stevia today for $1.75 each...no one knew what it was, so I got to tell about it...had everyone tasting the leaves.....explained great with ice tea, also some mint out of the garden with it...DH told me I had to stop chewing on the leaves or I would not have any left...LOL...I love this plant....They are saying it now helps with heartburn and another great thing is it is helping with hypertension....I will check my blood pressure more this week and see if that is working for me....I really hope it works out for that problem for many pholks...mine even was blooming...lots of little white floweres...I kept thinking...seeds...I can keep it going for a long time hopefully or start new ones. Seeds are supposed to be hard to start, but the plants were a great find.
Post by Pharmer Phil on Apr 7, 2010 7:21:31 GMT -6
Grannyg, we had flowers last year, no seed, not enough time here in Minnesota, but we did bring the plant in, and it is doing very well. hopefully with the head start, it will give us some seed, the seed is very hard to start, but the plant is well worth the effort
Thanks for the reminder y'all. I have yet to re-plant my cilantro I had in a container and cleared it out to put in a tomato. I had planned to re-plant in a couple days...does cilantro help with "brain farts?"
I use fresh rosemary,tyme and young tender dill in my salads from greens I grow in my cold frames. Dried rosemary,tyme and mint for tea. I also have some sage, oregano, basil, cilantro, parsley, lemon balm,chives, rue and chocolate mint hanging around. Herbs are very potent nutrient dence foods with amazing health benifits. When cooking with herbs I mostly add them toward the end to preserve flavors and volitale oils. I like cooking with dried herbs.
Do you guys cook with a lot of herbs? I have rosemary, parsley, basil, dill, and mint planted but I never use them.
We cook with herbs, lots of herbs everyday... Gosh I can't even list all we have ...will work on that Fresh is GREAT in season..but I; like NJM like to use them dried. The flavors are more concentrated/dense.
One I love to use sparingly is Tarragon..heck I even like munchin' on a sprig while working outdoors...but with it...ALWAYS...at the end of the cook time before added
Try some fresh tyme it also goes a long way, In your salad of course. unless you like tea, then use one red rose black tea bag,pinches of the following, dried rosemary ,tyme ,mint and chamomile, just remember a recipe is only a guide line, spiff it up to your liking and enjoy good health.